It’s got to the point where I ramble on about cake so much that my grown up friends have become interested in baking too…. either that or their just taking pity and pleasuring me. So last night we banished all boys and there were the four of us larking around in the kitchen. With wine. It could have been a recipe for disaster (we did invent some sort of cranberry toffee by accident) but actually turned into a recipe for Cosmo Bear-y cakes.
They had zingy lime sponges, glazed with a Cointreau and lime syrup (and a little more Cointreau) and then frosted with a Cranberry and lime infused buttercream. I’m going to attempt to remember the recipe, but please take into consideration Mummy Bear regularly forgets where her phone is and finds it in places like the fridge, or the post box, so some details may be a little on the vague side. I blame the Little Bears. I used to be intelligent. Or at least able to function without coffee.
Cosmo cocktail Bear-y cakes
For the lime sponge:
280g Golden caster sugar
240g self raising flour
240 ml full fat milk
Grated zest of 1 lime
2 large free range eggs
Preheat oven to 170C. Beat together 80g stork, 280g golden caster sugar and 240g self raising flour until they look like fine bread crumbs. We used an electric hand whisk but you could use a normal hand whisk, if you have amazing biceps or feel guilty about eating your body weight in cake.
In a measuring jug, hand whisk together 240 ml full fat milk and 2 large eggs, just until they’re combined properly, you don’t need to make any air bubbles. Slowly pour this into the dry mixture, beating with electric whisk on a low speed until everything is combined and the batter is smooth. Using a spatula mix in the grated lime zest gently until evenly combined.
Divide the mix between 14 muffin sized cases or about 22 fairy cake size cases (At this point it is useful to have an ice cream scoop. I wouldn’t really recommend using a 7.5 ml measuring spoon because it takes forever and batter seems to escape all over the work top. But that could just be my inability to transport liquids from one pot to another.)
Bake in the centre of the pre heated oven until the spring back when touched. I think this took about 20 minutes, but to be honest Mummy Bear was distracted by Dominos pizza at this point so the time could vary, don’t take it verbatim and then blame me for burnt cakes. Remove from the oven and leave them in the muffin trays to cool. If you’re impatient like Mummy Bear, and it’s not raining outside (or, you have a porch) pop them outside to cool faster.
For the Cointreau and lime glaze:
5 tbsps of Cointreau
3 tbsps of caster sugar
Juice of 1/2 a lime
Put the ingredients into a pan and bring to the boil, stirring frequently until a runny syrup forms. Use toothpick, strand of dried spaghetti of even a fork to prick holes in the surface of the lime cakes, and then glaze the cakes with the syrup using a pastry brush (or a spoon!). Remove the cakes from the muffin tray and place on a cooling rack.
For the Cranberry and lime infused buttercream:
100ml Cranberry Juice
Juice of 1 lime
3 tbsps of caster sugar
120g unsalted butter softened
700g (approx) icing sugar
2 tbsps Cointreau
1 tbsp vodka
1/4 tsp salt
Wilton Rose gel colouring
Wilton Red gel colouring
Combine the Cranberry juice, 1/2 of the lime juice and the caster sugar in a pan and bring to the boil stirring frequently. Boil for 10 mins or until a thin syrup forms. Don’t heat for too long, otherwise when you combine the syrup with the butter an amazing cranberry toffee will form. Which is delicious, but it isn’t buttercream.
Meanwhile in a bowl beat the butter with and electric whisk until creamed. Add 1/2 the icing sugar, all of the Cointreau, vodka and the other 1/2 of the lime juice and beat with fork until combined. You could use an electric whisk for this, but the icing sugar will form a cloud in the kitchen and you might become hyper just by breathing. Also, it could result in the untimely demise of your electric mixer. Mummy Bear learnt the hard way.
When the cranberry syrup has cooled, add 4 tbsp of it to the icing in the bowl, and then add in the remaining icing sugar. Combine with a fork initially, and then beat with an electric whisk for several minutes until smooth. Use a tooth pick (or a kebab stick) to add in a generous and equal amounts of the Wilton gel colours to achieve the cerise pink colour of a Cosmopolitan. Taste the frosting and add in the salt and more Cointreau/lime if you need it.
We used an Ateco 846 nozzle for the piping in the photo above, but a similar effect can be achieved with the Wilton 1M or the Wilton 2D, and then it was garnished with a lime wedge and a cocktail umbrella.
There were other bakes, and some more disasters (although nothing quite along the lines of the accidental cranberry toffee) so look out for some more posts later. And if you got to the end of the very very long winded description you deserve a medal for perseverance. Or at least some cake!
Mummy Bear x