Are we all settled in now? I've added a doodah to the side bar (look right) so you can subscribe to posts via email, I'd be delighted if you'd consider signing up. Also a search bar in case you need to find Grier in her heart nappy, or need a dose of 'What Brodie Said'. Let me know how it works for you and also if I can do anything to make your blog experience better thank you please.
Brodie woke up on Wednesday
morning on a mission. A mission to bake. We normally bake once or twice a
week and he usually helps me prepare dinner while Grier is sleeping.
This time though, he presented me with a complete action plan, a narrow
set of critera we must follow in order to realise his utopian cake
vision. I suppose I knew then at 8am, the way my day was going to go.
We gathered the necessary ingredients at the supermarket with a bemused Grier in tow and as soon as she went down for her nap, we began.
The sponges were to be square in shape. They must be flavoured with
banana and pear, with caramel between the layers and iced, some yellow,
some pink, with buttercream icing. He also decided to add in a touch of
cinnamon - well why the heck not? It's your cake Brodie boy.
Initially chocolate chips were mentioned but he forgot about them so we left them out - making this a truly low calorie treat.
I was praised for assisting in creating his vision what with dealing
with the hot oven and all and the boy retired for an episode of Thomas.
We waited for Grier to wake up to test the cakes (although lets be
honest every component was well and truly tasted during the process).
If you would like to create your own, feel free, he's not precious about copyright.
225g self raising flour
1.5 tsp baking powder
a shake of cinnamon
130g soft light brown sugar
1 soft pear chopped
2 bananas, mashed
150ml sunflower oil
oven to 180C. Line a tin (Brodie prefers square, but you know, please
yourself). Sift (or not) the flour, baking powder and cinnamon. In
another bowl beat the eggs, add sugar, bananas, pear and oil. Make a
well in dry ingredients, pour on wet ingredients and stir. Transfer to
tin and bake for 40 minutes (ish).
When your cake is cool, slice in two, then apply caramel - from a tin is fine apparently. If you want you can stop here, but if you want to be true to the visionary ideal of the (little) master baker you need to make lots of buttercream icing - in pink and yellow - and apply it to the sides and top of your cakes.
I'm not going to lie. It was really good, really, really good.