I can’t believe that I have done 100 #Willeysweeklybake ‘s that just seems mental to me! I am so glad that I have managed to turn a simple hobby of mine into something more that people enjoy and look forward too each week. I don’t think my Instagram feed would ever be the same without it. It has challenged in many ways to accept mistakes and relax and just with things when they go wrong as there isn’t normally much you can do to change it. I have learnt to just get on an re-do the bake if I am really not happy with it. I can honestly say though that I look forward to my weekly bake every week, yes some weeks it can be stressful to fit in as there are other things going on or things that might take priority and I’m sure this will become even more the case as I head into my final year in October. I have found that it also relaxes me and allows me that one evening a week to just switch off and get my hands into baking mode!! – Bread and more specifically kneading is a great stress reliever! Another thing I love about my weekly bake is that it also makes a lot of other people happy and I often get requests and I am always asking friends and colleagues for ideas. For the meantime I am going to continue my #Willeysweeklybake until I decide that I’ve had enough, so don’t worry your baking fixes aren’t going anywhere soon!
p.s I recommend not making honey comb on a hot, humid day it doesn’t go properly hard and will wilt as soon as its put on the cake. If you do place honey comb in freezer to keep hard for as long as possible.
Ingredients for the Malted Sponge
- 200g SRF
- 1tsp of Baking Powder
- 25g Malted Flour or malted milk drink (Whichever you prefer and have access to)
- 225g Caster Sugar
- 225g Soften butter
- 4 Large Eggs
- Drop of Vanilla bean paste
Ingredients for Butter cream
- 175g of Milk Chocolate
- 200g Butter
- 400g Icing Sugar
- 1 drop of Vanilla bean paste
- 1 x 37g pack of Malteasers
- 20g Cocoa Powder
Ingredients for Honey comb
- 100g Caster sugar
- 2 Tbsp of Golden sugar
- 1 tsp of bicarbonate of soda
- 150g Milk Chocolate
- 1 x 37g Malteasers
- Start by preheating the oven to 180 degrees Celsius. Line and grease two 18cm cake tins.
- Make the sponge by beating together the softened butter and sugar until creamy.
- Add the vanilla bean paste and add the eggs one at a time until light and fluffy.
- Add the flour, baking powder and malted flour and beat together until no lumps.
- Fill the cake tins evenly and bake in the oven for 20 minutes until soft.
- Remove from tins and allow to cool. Whilst cooling make the honey comb.
- To make the honey comb prepare a large tray with grease proof paper or a non-stick sheet and add the sugar and golden syrup to a pan and mix on a low heat until all the sugar has dissolved.
- Turn the heat up slightly and continue to mix until the mixture is bubble lots and darkens to a rich caramel colour – be careful not to burn it.
- Remove from heat and whisk in the bicarbonate of soda – this has to be done really quickly. Then pour the mixture into the prepare tray and leave to harden.
- Make the butter cream by creaming together the butter and icing sugar until light and fluffy- an electric mixer makes this even better!
- Remove a third of the mix to a separate bowl and add 175g of melted milk chocolate , malteasers and the cocoa powder and mix until smooth.
- Add the vanilla bean paste to the other 2/3 of the the mix.
- Using the chocolate butter cream spread over one layer of the cake and put the other on top.
- Using the vanilla butter cream create a rough crumb coating and place the cake in the fridge for 20 minutes to harden then apply a top finishing coat.
- Melt the chocolate for the drip and pour onto the cake using the back of a spoon to work the chocolate just close enough to the edge so it drips down a little.
- Smash the malteaser and honey and add shard of honey comb into the top of the cake and sprinkle with the crushed malteasers.