The other cakes last night ended up being quite a varied selection and I was impressed that we all managed to come up with different songs. There was only one cake that I didn't get chance to try and that was a chocolate orange cake which looked very impressive but sadly I just can't stand the taste of orange in chocolate. Everybody else said it was a good cake though and by that point I was pretty caked out anyway!
The other cakes last night were from top left:
Chocolate cake with salted caramel - Song 'Sweet & Salty' by Covenant
Honey cake with honeycomb topping - Song 'Enter Sandman' by Metallica
Lemon cake - Song 'Lemon Tree' by Oasis
Chocolate cake with green buttercream - Song 'Running Up That Hill' by Kate Bush
Cherry cola cake - Song 'I Want You' by Savage Garden - this was baked by a fellow blogger who I met for the first time last night and you can read about the cake here
Chocolate orange cake - Song 'Lady Marmalade' by Labelle
Strawberry milkshake cake - Song 'Milkshake' by Kelis
There was also an orange and lemon cake which for some reason I didn't manage to take a photo of. A shame as it was a wonderful cake and even though I don't like orange, the lemon curd filling balanced it out and made it delicious.
Just in case you can't remember how the Peaches song sounds, here's a link to the video.
6 oz butter
6 oz caster sugar
6 oz self raising flour
1.5 tsp vanilla extract
3 tbsp peach juice from tin
1/2 tin sliced peaches in juice - the remaining peaches are quite nice with a bowl of porridge or cereal
1 dessertspoon demerara sugar
- Preheat the oven to 170C and spray a 21cm cake tin with cake release spray, or grease well with butter.
- Sprinkle the demerara sugar in the base of the cake tin and arrange the peache slices so the cut side is facing upwards (see photo)
- Put all of the remaining ingredients into a large mixing bowl and whisk together with an electric hand whisk until you get a smooth batter with no lumps. Spoon the mixture into the cake tin, taking care not to dislodge the peach slices. Bake for 55 minutes until an inserted skewer comes out clean. If the cake browns too quickly cover with foil, check the cake after about 30 minutes to see if it needs this.
- Let the cake cool in the tin for about 10 minutes then turn out onto a wire rack and leave until cold before sprinkling with icing sugar and serving.