Rubes

🚨 THIS IS NOT A DRILL - AROUND THE WORLD IN 80 CAKES AVAILABLE FOR PREORDER! 🚨 SO thrilled to finally SCREAM that my beloved Around The World in 80 Cakes series is now officially A BOOK! It is available for pre-order RIGHT NOW (🔗 in my bio 👆🏽) and as always, you won’t pay anything until the book gets shipped this September (right as we dive head into cosy season), so think of this as a little present for future you - yay! The book is out September 10th in the UK and September 29th in the US/Canada and I CANNOT wait for you to get your hands on this beauty of a book. UK friends, use code 80CAKES for 25% off at Waterstones 🕺🏽 We’ve got lots of new, improved and perfected recipes from the series including my Tonka, Pistachio & Raspberry Princess Cake, plus lots of new cakes featured such as Norway’s Verdens Beste (which btw, is probably one of my fave cakes from the entire vook), Fiji’s Honey Cake and a Thai Butter Cake. You can expect the normal sass peppered into all the recipes, plus a little deep dive into the cakes history and it’s origins. The recipes are categorized by difficulty, with plenty of beginner bakes for anyone finding their feet and lots of advanced cakes for those wanting a little challenge. Above all, every single cake is damn right delicious and would all be worthy of a top spot on the list ✨ I can’t stress enough how important pre-orders are for authors - it acts as an indicator to stockists and retailers meaning the more orders we get now, the further we can get the book 🥺 I so hope you love this book as much as I do. Filthy, outrageous, disgustingly delicious. Just as any good cake should be. Without you, none of this would be possible so thank you truly, I’m so grateful for you all (trolls included 😏😉) Off to go cry, bye 🥺🫶🏼✨ #aroundtheworldin80cakes #book #cake #cakes #baking

Accidentally ordered 4kg instead of 400g   of forced rhubarb which arrived on my door step this morning so don’t mind me whilst this page now turns into a rhubarb fan account 🤡🙃        Looking forward to being utterly consumed with plaiting, weaving and winding it into every bonkers way possible over the next few days.         Here’s a few fave pics from last years madness, featuring a:        ❤️‍🔥 Tonka Bean, Coconut & Strawberry Jelly Tart    ❤️‍🔥 Cardamom, Vanilla & Rhubarb Jelly Tart        Both recipes are over in the archive on my newsletter (🔗👆🏽). But for now, any suggestions on how to top these? No one say crochet because I’m on the edge and don’t need no one reinforcing my silly ideas.         #rhubarb #tart #pastry #art

🍫🍞 TRIPLE CHOC BABKA 🍞🍫 So sure the warmer weather lately does scream bbq BUT it’s also great for making bread so if anyone’s looking for a little baking project for the long weekend coming up, this filthy number NEEDS to be top of your list. It’s big on chocolate, bold on flavour and has bucketfuls of yum. She’s my kinda gal. The below recipe makes two small-ish loaves. I say small, mostly because I manage to eat one of these on my own solo every time. No regrets. Made up of a buttery vanilla spiked dough, smothered in a cocoa sugar butter, topped with choc chips and a chocolate crumb before being drowned in a chocolate and maple peanut butter glaze. You read that correct - a chocolate and maple peanut butter glaze. Holy moly. To give it a go, you will need: ❤️‍🔥 Dough 125 ml Whole Milk (38 to 40C) 6g Active Dried Yeast 40g Caster Sugar 300g Strong White Bread Flour, sifted 6g Salt 1 Large Egg + 1 Yolk 1 tsp Vanilla Bean Powder/Paste 90 g Unsalted Butter, room temp 1 Egg, beaten for wash ❤️‍🔥 Filling 125g Unsalted Butter, room temp 125 g Light Soft Brown Sugar 20g Black Dutch Processed Cocoa, sifted 1/4 tsp Salt 75g Milk/Dark Choc Chips, roughly chopped 65 g Chocolate Biscuits (eg Oreo’s), coarsely ground ❤️‍🔥 Glaze 115 ml Whole Milk 90 ml Maple Syrup 60g Dark Chocolate 60 g Smooth Peanut Butter 50g Unsalted Butter, diced 1/4 tsp Salt Will you fall in love? Yes. Will it make you mildly feral? Yes. Is it filthy? HELL YES 😏 You can find the method under the pinned comment below 🫶🏼 #chocolate #babka #chocolatebread #bread #carbs

🌍🍰 Around The World in 80 Cakes - Japanese Cheesecake 🍰🌍 In at number 12 on our slowly dwindling cake list, we head back over to Asia for a slice of their Japanese Cheesecake 🇯🇵 Featuring no biscuit base, nor topped with any fruity additions, a Japanese Cheesecake has an aerated, bouncy, souffle like texture. Incredibly light, not sweet and very shy on the flavour front. As someone who can’t stand anything remotely eggy tasting, the lack of additional flavour was a real downside 🙃 That being said, this has the foundations of a really great dessert and the base really could handle a punchy flavour (vanilla at a minimum, citrus zest absolutely, a grating of a spice could also work), as well as being a great mop for a fruity compote. I had real troubles baking one of these years back (shoutout to any of you who can still remember the Cheesecake Chronicles 🫠) and it’s truly haunted me ever since. I read a lot of conflicting info about when it’s best to eat - some say it improves in texture overnight so left it to rest but did come back to a slightly deflated, wrinkly cake the next day, whilst others say it’s best eaten whilst still warm 🤷🏽‍♀️ For my take, including all the additionals I would include - you can find the recipe in my new book Around The World in 80 Cakes which is now available to pre-order (🔗👆🏽) OR to give the online recipe I followed a go, you will need: 225 g Full Fat Cream Cheese 55 g Unsalted Butter 120 g Whole Milk 1 Vanilla Bean Paste (wasn’t in original recipe but I added anyway) 40 g Plain Flour, sifted 15 g Cornflour, sifted Pinch of Salt 4 Large Eggs, separated 75 g Caster Sugar Icing Sugar, to dust (again optional) You can find the method under the pinned comment below or in my new book, out this September (yay!) #aroundtheworldin80cakes #japanesecheesecake #cheesecake #japan #cake

🍓🍰 ROASTED RHUBARB & MIXED BERRY CREAM CAKE 🍰🍓 Yeah, I know. Here she goes again with yet ANOTHER cake. And whilst I could bare face lie to you and say I promise I will mix it up soon, I also think why fix what ain’t broke, ya know? 😏 Made up of a buttery rich, moist yet tender, lightly spiced cardamom sponge, bathed in a vanilla spiked sugar syrup. topped with a vanilla whipped mascarpone and sandwiched with layers of a roasted rhubarb and mixed summer berry compote. It’s unbelievably delicious and incredibly light, making it the perfect cake to make this Spring. I’ve gone for a slab cake style, simply topped with raspberries and edges left bare but you can go all out with the piping on the sides or amend the recipe below to make it into a more traditional viccy sponge sort of set up. Delicious, creamy and versatile, All Things Butter Unsalted is perfect for baking, cooking and spreading. To give this a go, you will need: ❤️‍🔥 Sponge: 200 g All Things Butter Unsalted, room temp 100 ml Neutral Oil (e.g veg) 280 g Caster Sugar 3 Large Eggs 325 g Plain Flour, sifted 1 1/2 tsp Baking Powder, sifted 1/4 tsp Bicarbonate of Soda, sifted Pinch of Sea Salt 3 Cardamom Pods, seeds finely ground 1 tsp Vanilla Bean Paste 110 g Buttermilk, room temp ❤️‍🔥Roasted Rhubarb & Berry Compote: 300 g Rhubarb 250 g Frozen Summer Berries 1 tbsp Cornflour 25 ml Golden Syrup 1 tbsp Grenadine Syrup, optional ❤️‍🔥Vanilla Soaking Syrup 150 ml Water 125 g Caster Sugar 1/2 tsp Vanilla Bean Paste ❤️‍🔥Vanilla Whipped Mascarpone 375 g Mascarpone, fridge temp 50 g Icing Sugar, sifted 2 tsp Vanilla Bean Paste 700 ml Double Cream, fridge temp You can find the full method under the pinned comment below 👇🏽 and any questions, let me know ✨🫶🏼 #victoriasponge #creamcake #berrycake #sponge #cake

Incase you missed it - Around The World in 80 Cakes is now available for preorder, publishing this September in both UK/US 😬🥺   A little reminder to my UK friends of the 25% discount available at Waterstones with the code 80CAKES. All links to order (remember you pay nothing now, until the book ships in Sept!) are available in my bio 🫶🏼    Thank you SO much for the love, messages and excitement over the last few days - I’m so grateful for every single preorder. This has been a 3 year project (and counting 😛🙃) so I’m buzzing I can FINALLY start to share some snaps, snippets and videos of some of the recipes featured.     Here’s a little peek from when I was up to my eyeballs in recipe development, perfecting every single one until their filth factor was off the charts. You’ll find lots from the series included, plus plenty new ones, like:    1. Tonka, Pistachio & Raspberry Swedish Prinsesstårta   2. Almond & Strawberry Dutch Slagroomtaart  3. West African Lime Cake (aka Keke) with a Peanut & Lime Crumb  4. Brown Butter Chocolate Fondant w Whipped Honeycomb Mascarpone   5. Cardamom & Raspberry Finnish Runeberg Torte   6. British Lemon Drizzle with a Ginger & Lime Crumb   7. Chocolate & Mango Balkan Ledene Kocke  8. Lavender & Orange Medovik   9. Hands down, quite possibly the best New York Baked Cheesecake I’ve ever had in my life. Simple, classic, no fuss & no frills.     All recipes featured are new, reworked and perfected - wirh plenty of beginner recipes included for those new to baking, plus a whole host of advanced recipes for those wanting a challenge.     Next Around the World is coming soon, let’s get cracking with finishing the series!     #cake #aroundtheworldin80cakes #baking #recipes #cookbooks

🍪🍫 MINI EGG & CHOCOLATE CORNFLAKE COOKIES 🍫🍪 I mean that title is vastly underselling them. They really should be called Brown Butter Mini Egg & Chocolate Cornflake Double Choc Cookies but I really didn’t know how to make that sound catchy or jazzy so here we are. I know it’s not common practice to toot your own horn, but one thing I will lay my life on is how good my cookies are. If I were to ever start selling my bakes (👀👀) you’d be forgiven for thinking I’d be shipping cakes because in truth, it’d be these bad boys 😏 Crisp and crunchy on the outsides, gooey and jam packed full of chocolate in the middle. With a brown butter base, a thick just baked middle, lots of mini eggs and crunchy chocolate cornflake clusters on top and finished with a hefty sprinkling of sea salt. They are SO good, I ate 2 in one go, immediately regretted it and then 30 minutes later, ate another cause YUM 🤷🏽‍♀️ I know you’ve probably seen a tonne of mini egg cookies over the last week but I’m dropping in late for the only recipe you need ahead of the long weekend. If we are doing cookies, we are gonna make them filthy. To give them a go, you will need: ❤️‍🔥 Cookies 125 g Chocolate Spread/Nutella 250 g Unsalted Butter, diced 110 g Light Brown Sugar 110 g Caster Sugar 1 Large Egg 120 g Condensed Milk 1.5 tsp Vanilla Bean Paste 320 g Plain Flour, sifted 45 g Cornflour, sifted 1 tsp Baking Powder, sifted ½ tsp Bicarbonate of Soda, sifted ¾ tsp Sea Salt 50 g Milk Chocolate, roughly chopped 60 g Dark Chocolate, roughly chopped 100 g Mini Eggs, roughly chopped ❤️‍🔥 Choc Cornflake Crunch 90 g Cornflakes 200 g Milk Chocolate Pinch of Salt ❤️‍🔥 To Finish 50 g Milk Chocolate 100 g Mini Eggs Sea Salt You can find the method under the pinned comment below 👇🏽 and any questions, let me know. I hope you all have a wonderful weekend ahead 🐣✨🫶🏼 #cookies #brownbutter #nyccookies #chocolatechipcookies #minieggs

Some non-choc heavy baking inspo ahead of the long weekend, if anyone’s still hunting for the perfect pud.     ❤️‍🔥 1, 2 & 3: Lemon & Blueberry Meringue Pie. Cardamom crust, lemon and coconut curd, set blueberry compote and topped with torched Swiss meringue. Dropped a slice and served it up in a coupe. Thrifty yet chic. 10/10. In last weeks newsy - ‘Easter Treats’  ❤️‍🔥 4: Vanilla and Chocolate (not heavy on it AT ALL) Chiffon Cake. Family friendly filth, wrapped up in a speckled chocolate whipped mascarpone cream. 10/10. In my newsy - ‘Slow Start to Jan’  ❤️‍🔥 5: Roasted Rhubarb & Strawberry Pavlova. Crisp, crunchy shell and mallowy middle, topped with a lemon whipped mascarpone cream & lots of roasted fruity compote. 11/10. The recipe on the grid.   ❤️‍🔥 6: Earl Grey & Blood Orange Drizzle Loaf. Topped with a blood orange water icing and served with a simple Chantilly. If you can’t find blood oranges anymore, switch out for normal oranges. 10/10. The recipe is on the grid.   ❤️‍🔥 7 & 8: Lemon & Pistachio Meringue Cake. Two zesty lemon sponges sandwiching a pistachio meringue and smothered in a pistachio Swiss meringue using homemade pistachio paste. 10/10. In the newsy - ‘Spring in my Step’  ❤️‍🔥 9: Roasted Strawberry Victoria Sponge Loaf. Super moist loaf (this one is PB!), topped with a coconut cream and finished with lashings of roasted strawberry & syrup. In my book ‘One Bake’.   ❤️‍🔥 10: Sticky Apple Chai Pudding. Soft, moist, spiced apple sponge, soaked in a chai spiked butterscotch. Drown me in it. 10/10. Find it on the grid.     Tomorrow I’ll share the recipe for my Mini Egg & Chocolate Cornflake Brown Butter Double Choc Cookies (name is still a work in progress 😛) that are currently sat in my stories. Outrageously good. Horrifically delicious. Filthy in every way.     Happy winnersday friends 🫶🏼    #baking #easter #lemonmeringuepie #desserts #dinnermenu

ad| I just know your feeds are going to be filled to the brim with Easter baking content and folks, I am sorry to say, I am here to add to the load. But what I won’t apologise for is the filthy chocolatey goodness that my 16 layered (SIXTEEN!!) Black Cocoa Fudge Sponge with a Salted Chocolate & Condensed Milk Frosting promises 😏 It’s outrageously delicious. Stupidly extra. And perfect in every single way. We all know I live for chocolate cake and the 2 tips I will always stand by are: 1. Use buttermilk//yogurt/soured cream to help tenderize the sponge 2. Use coffee to add more depth to the chocolate flavour. @ninjakitchenuk Ninja Luxe Café is a 3 in one coffee machine creating smooth and rich espresso, perfectly balanced filter coffee or cold brew. So for the gal who has a mandatory morning americano every day and a second cup in the afternoon, more often in the form of a cake - this bit of kitchen kit is made for me 🕺🏽 To give this a go, you will need: ❤️‍🔥 Sponge 225 g Plain Flour, sifted 2.25 g Baking Powder, sifted 115 g Dutch Processed Cocoa Powder, sifted 440 g Light Brown Sugar 1/2 tsp Sea Salt 2 Large Eggs 200 g Buttermilk, room temp 50 ml Veg oil 50 g Unsalted Butter, melted 120 ml Water, boiling 100 ml Freshly Brewed Coffee ❤️‍🔥 Chocolate Condensed Milk Frosting 397 g Condensed Milk Tin 300 ml Double Cream 700 g Milk Chocolate, chopped/callets 200 g Icing Sugar, sifted 200 g Unsalted Butter, room temp 1 tsp Sea Salt You can find the method under the pinned comment below, and any questions let me know! #easter #cake #chocolatecake #coffee #chocolatefudgecake

🍫🍌 DULCE DE LECHE & DOUBLE CHOC BANANA BREAD 🍌🍫 This is scrumptious. Like utterly, disgustingly delicious. It’s annoyingly good. The sort where you promise yourself just one more teeny tiny slither to even out the loaf and before you know it, there’s nothing but crumbs left. But then again, I do say this as someone who buys bananas to purposely forget about them, just to give me an excuse to make this all over again. It’s tried and tested and as a self certified banana bread fiend, it doesn’t get much better than this. Made up of a rich, moist and lightly spiced banana and chocolate marbled sponge, studded with nuggets of chocolate and puddles of dulce de leche, all wrapped up in a salted maple and chocolate glaze. It’s a seriously sexy slice and perfect for anyone looking for something low key-ish (👀) for Easter. If you wanna keep it super on brand for the long weekend, sub the chocolate chunks for mini eggs instead? Can’t say I’ve tried but now wondering why I haven’t??? To give this a go, you will need: ❤️‍🔥 Dulce de Leche⁣ 397 g tin Condensed Milk⁣ ❤️‍🔥 Batter⁣ 115 g Unsalted Butter, room temp 80 ml Neutral Oil ⁣ 160 g Light Brown Muscovado Sugar⁣ 2 Large Eggs, room temp⁣ 1 tsp Vanilla Bean Paste 125 g Soured Cream, room temp⁣ 300 g Bananas, ripe⁣ 320 g Plain Flour, sifted⁣ 1/2 tbsp Ground Cinnamon⁣ 1 Cardamom Pod, ground⁣ 2 1/2 tsp Baking Powder, sifted⁣ 1/4 tsp Bicarbonate of Soda⁣ 1/4 tsp Sea Salt 200 g Dark Chocolate⁣ 35 g Black Dutch Processed Cocoa Powder, sifted⁣ 65 ml Buttermilk (to loosen cocoa batter)⁣ 250 g Dulce de Leche⁣ ❤️‍🔥 Choc Glaze⁣ 110 g Dulce de Leche⁣ 80 ml Maple Syrup⁣ 80 ml Whole Milk⁣ 180 g Dark Chocolate ⁣ 1/4 tsp Sea Salt⁣ A long list of ingredients but I PROMISE you, it is worth it. Plus it’s all just a mixy mix, bake and bathe in chocolate, so easy peasy, filthy filthy 😏 #bananabread #chocolate #dulcedeleche #baking #easter

🍫 CHOCOLATE GUINNESS LOAF 🍫 Look, I get it - I should have shared this with you last week when it was Paddy’s Day but I’ll level with you. I am very rarely on time for anything and can barely keep track of what month it is plus - a good, filthy, easy to make choccy loaf is suitable for any day, any occasion and anytime 😏 Made up of a simple yet sumptuous, deeply rich chocolate loaf spiked with Guinness, smothered in a salted milk chocolate glaze, covered in a dark chocolate and toasted hazelnut crumb, topped with a salted caramel whipped cream cheese and hefty drizzle of salted caramel sauce to serve. It’s sexy, it’s decadent and moreishly moist. I bloody love a loaf cake - simple to make, easy to bake, brings the same yum as a stacked cake, all just without the fuss and effort. If Guinness doesn’t tickle your pickle or you’re after a booze free/kid friendly alternative, sub it for equal quantity hot chocolate or malt powder, mixed with equal quantity milk. To give this a go, you will need: ❤️‍🔥 Loaf 270 g Plain Flour, sifted 2 tsp Baking Powder, sifted ¼ tsp Bicarbonate of Soda, sifted 100 g Cocoa Powder, sifted 330 g Light Brown Sugar ½ tsp Sea Salt ½ tsp Espresso Powder, optional 2 Large Eggs 130 ml Guinness (see subs above) 90 g Soured Cream, room temp 75 ml Neutral Oil 75 ml Water, boiling ❤️‍🔥 Chocolate Glaze 150 ml Double/Heavy Cream 150 g Milk Chocolate ¼ tsp Sea Salt ❤️‍🔥 Toasted Hazelnut Crumb 50 g Blanched Hazelnuts, finely chopped 50 g Dark Chocolate, finely chopped Pinch of Sea Salt ❤️‍🔥 Salted Caramel Cream Cheese 165 g Full Fat Cream Cheese, fridge temp 75 g Salted Caramel Sauce 30 g Icing Sugar, sifted 1 tsp Vanilla Bean Paste 225 ml Double Cream, fridge temp I like to bake it for slightly a few minutes less for a fudgier finish but if you’re after something a little more put together, bake until a skewer returns no batter and a few crumbs. You can find the method under the pinned comment below 👇🏽 or going out at the end of next week in my newsletter 🔗👆🏽 Happy Sunday my friends 🫶🏼✨ #chocolatecake #chocolatefudgecake #saltedcaramel #guinnesscake #loafcake

ad | Meringue was one of the very first things I taught myself how to bake - simple, easy, satisfying and reliable (I mean if it all goes to pot, I was obviously serving up an Eton Mess 👀) Gorgeously pillowy soft middle and a crisp, crunchy outer shell, topped with a mountain of lemon whipped mascarpone and finished with lots of roasted forced rhubarb & strawberries. My pavlova is perfect for any occasion. Some tips on getting that super crisp outer shell and soft, mallowy filling:⁣⁣⁣⁣⁣⁣⁣⁣ ⁣⁣⁣⁣⁣⁣⁣⁣ 📝 Go low and slow when adding the sugar to the whites to ensure the meringue base isn’t grainy (use Tate & Lyle Caster Sugar, not granulated) and prevent any weeping when it bakes.⁣⁣⁣⁣⁣⁣⁣⁣ 📝 Clean your mixing bowl with lemon and wipe until clean⁣ to ensure there is no fat residue in the bowl 📝 Use fresh egg whites as opposed to cartoned for a more stable meringue⁣⁣⁣⁣. The cartoned whites have a weaker protein structure because of the pasteurization they go through, meaning less volume in your whites. ⁣⁣⁣⁣ If you fancy giving this a go, check out sugarandsyrup.com where they have 25% off all baking sugars and use the link in my stories for an additional 10% (yay!) or using my discount code SWEETRUBY and grab the below: ❤️‍🔥 Meringue 7 Large Eggs, whites only 380 g Tate & Lyle Caster Sugar 1 3/4 tsp White Wine Vinegar 1 3/4 tsp Cornflour, sifted 1.5 tsp Vanilla Bean Paste ❤️‍🔥 Roasted Rhubarb & Strawberry Compote 400 g Forced Rhubarb, cut into chunks 200 g Frozen Strawberries 2 tsp Cornflour, sifted 70 g Lyle’s Golden Syrup 20 ml Lemon Juice, fresh 20 ml Grenadine Syrup 60 ml Water 200 g Fresh Strawberries, halved ❤️‍🔥 Lemon Whipped Mascarpone 150 g Mascarpone, fridge temp 800 ml Double Cream, fridge temp 75 g Tate & Lyle Icing Sugar Zest of 2 Lemons 1 tbsp Lemon Juice, fresh 1 tsp Vanilla Bean Paste You can find the method under the pinned comment below ✨🫶🏼 #easterbaking #meringue #pavlova #glutenfree #baking T&Cs: while stocks last, Big Easter promotion (25% off) ends 31 st of March and apply to baking sugars only. Additional 10% discount code applies to the full range, ends 31 st of March.