Today is my birthday and it’s highly likely I wont be eating cake. This is a little tragic but it is what it is. I’m rushing around like many other Capetonians trying to buy water-storing devices for the day we as a city run out of water. Horrific to contemplate I know. Although I have been saving water like a warrior over the last year, the reality of our situation has only just set in for many and people are going into panic mode buying up supplies. Including me. I initially thought I would have to leave the city – and I still might if it becomes too difficult, but ideally I would prefer to stay in my house where my studio and kitchen are so I can carry on working. It’s hard to know what #DayZero is going to be like for us, but I’m going stock up to keep myself and my little business going for at least the short-term. I also don’t want to leave my family who will have to stay and struggle along. It’s in tough times that you need to be around the people you love the most.
I’ve also embarked on a super healthy eating regime. Nothing like adding another year onto your life that already has seemingly high digit numbers to catch a reality check. I love cake more than any other singular food and I think it should be its own food group. As a child I would spend my pocket-money at the bakery and pretty much have been obsessed over baking, eating baked goods and bakeries my whole life. I have many more cakes to bake before I’m done but in the meantime, and because its taking me longer than I had thought to get back into recipe blogging this year (soz), here are my 10 best cake recipes on Drizzle and Dip. Just because I’ve paused my cake eating doesnt mean you have to. I hope you find a special occasion to make them and enjoy them as much as I do.
Made with 6 kinds of milk this is moist showstopper that is magnificent to eat. The end.
From my second cookbook ‘Sweet’ this cake hits my love for orangey baked things head on and has an orange buttercream too.
Another cake with an orange flavours and a hit of boozy Campari. It’s also gluten-free and make s delicious desert to round of a meal
I love little cakes as much as big ones and this Madeleine recipe is a total keeper. You can mix up the flavours to whatever you like.
Pineapple and banana cake with a cream cheese frosting, I can’t even count how many compliments I have received for this cake. Its probably in the top three.
I have lost count with the number of times I’ve made this torte it and its so easy to whip up. Whenever plums are in season this get whipped up and is perfect to serve as dessert with chantilly cream.
Back in the day when I had my little cupcake business these were a winner and defs the best red velevet cake I’ve ever encountered.
These little mini clementine upside cown cakes have been a huge hit on my wesite over the years
This cake is one of the most dense chooclate cakes I’ve ever made and teeters on the edge of browny territory. Be warned it sdecadent to the max.
This cake is a legend. From the famous misprinting in the book to the replication across the globe, its one of the most lovely cakes you will ever make. Its more of a baked chocolate mousse than a sponge cake, but a cake it is and I literally dream of making it again.
*The image for this cake is missing, because even though I tried to re edit the jpeg version I had of it is still not good enough. Dont let that put you off though, the cake is specatular.
Find me on Instagram