Marble cake ♥ ❤ ♥

The other day we went to Aunty and Uncle’s friends’ place so I thought that it would be the perfect opportunity to make Marble Cake (something I’ve been wanting to make for a while). Because of my love of both art and baking, I thought, well… why not combine the two?

We went out and bought a fluted bundt cake tin especially for the occasion!

After preheating the oven, I brought out all my ingredients. Judging by the recipe, I thought that there would be quite a bit of cake mix so I got out the ‘hard core’ mixing bowl; in other words, the big bowl!

I put in the butter (or in my case, the catering spread), caster sugar and vanilla and combined it with the electric mixer until it was light and creamy looking. Then, after gradually adding the eggs (and beating them well!) I sifted the flour and baking powder over the mixture and folded it in with the milk.

Easy so far, huh? Next I split them into three and put cocoa powder, a little more milk and castor sugar into one bowl (the one with the most batter :P), and red food colouring (the recipe says to use pink food colouring, but seeing as we had none I used a little bit of red. The mixture is white-ish so it turned pink in the end anyway. Be careful not to put too much though.) in the other, and left the one bowl remaining (the original bowl) the same.

I eagerly put my brand-spanking-new fluted bundt tin onto the bench and put spoonfuls (I really just filled my cup measurements a little, making sure not to ‘cross contaminate’ with the other colours) into the bundt tin.

 <-- Me still in my running outfit.

Into the oven, goes my little baby marble cake!

And out comes a perfectly shaped, heavenly tasting, and gorgeously presented marble cake dessert. 

Lemon Cakes

Last week, after run, chores AND beach (seems like Sunday is becoming my busy day :/), I just had enough time to make lemon cakes before (another thing to add to my Sunday list) I made dinner.

  <----Picture from the recipe book

Again, there was heaps of butter that I substituted with catering spread. Yuck!

First, I preheated the oven to 160°c. After, I put the very softened butter (I actually remembered to soften the butter first this time) into a plastic bowl, then castor sugar, and lemon rind and used the electric mixer to make it fluffy. Then I put one of the three eggs in, mixed it, put the second one in, mixed it, and then put the third one in, and oh? What next? Oh yeah, I mixed it. What a surprise.

I put the lemon juice in next.

Then I put the flour in and then the baking powder, and folded it into the lemony mixture.

Then, even though it said to grease the tin, I didn’t. Luckily they didn’t stick.

Then into the oven they went, for around 20-30 minutes. IT’S THAT EASY!

Chaos in the kitchen! I'll try and remember to clean up as I go next time. ;)

You can put passionfruit syrup on it if you want, but I find it’s nice with or without it.

Yum-o!