Tag Archives: Sparks

Orange sunshine and lemonade..

6 May

Studio Cake Saturdays

Hellooo! Happy Friday!!

I’m very excited to be able to share my Studio Cake Saturdays cake today!

I am a big, big fan of baking : ) For Christmas I got lots of baking themed gifts including a beautiful red shiny mixer *swoon* and a lovely baking book called A Year of Cake by The Clandestine Cake Club.  I chose to bake an Orange Sunshine Cake cake out of this book for my Studio Cake Saturdays.

My bake was the last day of spring term and in my book it said that this cake celebrated the beginning of the school holidays so I thought it was a perfect fit. Also the cake is covered in sweets. Win.

The recipe suggests this be a gluten free cake but I didn’t want to do that so I just substituted with regular flour. I’ve made a few gluten free cakes but I always find they end up gritty. Maybe I’m not sing the right flour – any flour suggestions would be welcomed!

Studio Cake Saturdays


170g unsalted butter
170g sugar
3 eggs
170g plain flour
Grated zest of 2 oranges
2 tbsp milk
1 tsp baking powder
Red, orange and yellow sweets to decorate

Butter cream:

45g butter
140g icing sugar
2-3 tbsp orange juice

Studio Cake Saturdays


My baking tips are:

* Always sieve your flour – I do it 3 times!

* Add eggs REALLY slowly

* Always use salted butter.

Studio Cake Saturdays

The recipe suggests you use Jelly Tots to decorate – which looks completely beautiful in the book.. But Jelly Tots are so hard to find!! Tooting had none. So because it was nearly Easter I decorated with Jelly Baby Bunnies – which tasted lovely but looked nothing like bunnies!! The book also suggested you serve the cake with ice cold home made lemonade. The dream. So I took a bottle of cloudy lemonade in and we drank that with our cake.

Thanks for reading!



Nothing says celebration quite like a Ferrero Rocher!

29 Apr

Studio Cake Saturdays

Happy Friday!!

Welcome to another Studio Cake Saturdays post!

Today is Tamla’s turn, who wowed us all with homemade salted hazelnut brittle. Yowzers! Over to you Tamla…

I choose this recipe, as nothing says celebration quite like a Ferrero Rocher!

The cupcakes:
So, I used an 8:8:8:4 cake recipe as the base of my cupcakes (8ozs flour, sugar and butter, 4 eggs) then added 1 teaspoon of vanilla essence, I teaspoon of baking powder and 2 tablespoons of cocoa powder. I creamed the butter and sugar, then added the vanilla essence and eggs, all using an electric whisk. Then I folded the dry ingredients in using a spoon. I made sure I used gold cupcake cases (very important!) and filled them about a third full, then baked them for about 20 minutes at 170 (I think) in a preheated oven.

Studio Cake Saturdays

The icing:
I don’t really have measurements for this, as I kinda made it up as I went along. All measurements are guesses!
I creamed 200g butter, 1 teaspoon vanilla essence and 2 tablespoons double cream together. Then I added icing powder, a bit at a time, until it felt like the right consistency. It was a lot of icing sugar. I also added Nutella (about 2 tablespoons), next time I would add more Nutella and less icing sugar!

Studio Cake Saturdays

The salted hazelnut brittle:
I used this recipe, but added way more nuts than they suggest, as I like my brittle dense! It took longer than the recipe says for the sugar to turn brown, you just need to watch it, so it doesn’t burn.

Studio Cake Saturdays

I like to bake, but haven’t really had the time recently, and wanted to make up my own recipe(ish) as normal I follow recipes from books. Next time I’d bake the cakes closer to the day (I had to make them in advance), and I’d add more Nutella to the frosting!

Thanks Tamla! Your cupcakes were magnificent!


Celebrating Sparks!!!

22 Apr


Studio Cake Saturdays is back!!


Studio Cake Saturdays is a project I started a couple of years ago where all of the people I work with on a Saturday take turns to bring in cake. There is nothing better than finishing a workshop and eating delicious cake. Yum.

This term we have a very exciting theme – ‘Celebration!’ Because Studio Film School has rebranded to Sparks! And what better way to celebrate than with CAKE!!

So first up we have one of the Sparks company directors – Dan..

“I picked a recipe that I’d done before. It’s from the Hummingbird bakery who tend to advocate using a food processor to beat everything together – which is always a win in my book”


“I chose this bake because:
– I once made these as part of a wedding present
– they are red and white – the colours of a show my partner has been working on that opened that week
– I once attended an American Halloween party dressed as Strawberry Shortcake”
“I’d made the cakes before so I didn’t have too much trouble – but the mixture didn’t seem to make very many cakes – I was surprised by how little battle batter there was – so maybe I didn’t mix it well enough?”
“Also, the cream cheese icing didn’t keep very well in a tin over the tube – it was very runny. So maybe I should have put more sugar in”
The recipe Dan used can be found here.
Thanks very much Dan! Your cakes were LOVELY!!