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Wednesday, 27 May 2015

Eton Mess big dog cake

This week we have brought a newcomer to the Love Rouge Cake family, behold the Eton Mess big dog cake. 4 layers of raspberry and strawberry sponge smothered in our signature icing with and added bit of jazz (homemade raspberry sauce) between the layers...because just icing wasn't enough. Below we'll take you through each process of how to make this cake, however maybe don't go for the 4 layers if its just you eating it...wait...who am I to judge, eat the whole cake you crazy cat.

Ingredients you're going to need for the sponge (this makes easily a 9" cake)
  • 360g caster sugar
  • 360g butter
  • 360g plain flour
  • 3 tsp baking powder
  • 250ml milk
  • 50g raspberries
  • 50g strawberries
  •  6 eggs

1. Preheat your oven to 160 degrees and prepare your tins, we like to use Lakelands cake release and occasionally a disc cut out of greaseproof paper.
2. In a mixer or with a bowl and a hand mixer, cream together the butter and sugar at a medium speed. Scrape down the sides as you go to ensure you have incorporated all the sugar and the butter. Continue to beat the butter and the sugars until they become very light and fluffy, it should probably take about 5 minutes. 
4. Beat the eggs in 1 at a time and ensure each egg is thoroughly mixed in before adding the next, the mixture should continue to look light and fluffy. If you think its starting to curdle a bit just toss in a spoonful of the flour and mix well.
5. Once all the eggs have been added and mixed add the flour and mix until the batter is smooth, add in your strawberries and raspberries.
6. Distribute the cake batter between your tins as evenly as possible and then pop in the over for about an hour, do not open the door before the timer has gone off and if you have one of those ovens where you can shake the door a bit and the cake still wobbles then DO NOT OPEN!!! Sorry for the capitals but many a good cake has been lost of door opening eagerness.
7. Once your cakes have baked leave them to cool, we leave our cakes overnight once they have been baked, we do this as when it comes to cutting them into slices they are a lot more sturdy.

If you've managed to leave the cake alone overnight, then well done!! yay!!!

So the icing... We like to use cream cheese icing for our cupcakes and our big cakes, however beware of the cream cheese icing, it is a temperamental soul. Cream cheese icing does not work if you want to travel anywhere especially if it is hot, cake layers start to melt and they then slip off, it's happened to us while transporting a wedding cake...I don't want to talk about it.

Cream cheese icing

  • 400g cream cheese
  • 200g butter (room temp)
  • icing sugar (theres no real point in putting a quantity, cream cheese will take you for all you are worth when it comes to icing sugar, just ensure you've bought a lot if you want to go down this road)
The method to this is pretty simple, mix the cream cheese and butter together until well combined and then add icing sugar until it has become a thick enough consistency to spread over a cake. If the icing appears to be glossy then you're going to need to add some more icing sugar. Cream cheese icing has a way of tricking you into thinking its ready and it isn't...don't be a sucker.

Raspberry sauce

  • 12oz raspberries
  • 2 heaped tablespoons of cornflour
  • 1/2 cup caster sugar
  • 1/4 cup of water
1. Put your raspberries in a sieve and crush them with a spoon or a spatula until all the juice has been extracted and you're left with seeds and some mush.
2. Add everything into a pan and whisk over a medium heat until everything is combined, let the mixture heat up until it is bubbling and continue to whisk. It should start to thicken up and then at this point remove it from the heat and leave it to cool down, it should continue to thicken as it cools.


  • 4 large eggs
  • 115g caster sugar
  • 115g icing sugar
1. Preheat your own to 100c and line 2 sheets with parchment paper.
2. Split your eggs into egg whites and add the egg whites to a clean bowl and whisk until they resemble a fluffy cloud and have stiff peaks.
3. Turn up the speed of the mixer and add the caster sugar 1 spoonful at the time.
4. Sieve 1/3 of the icing sugar over the mixture and fold in, repeat until you have used all of the icing sugar.
5. spread the mixture over the parchment paper or if you can be bothered pipe it on.
6. Bake for 1 1/2 hours, when baked leave to cool completely.

You now have all you need to assemble the cake, this is really up to you, raspberry between the layers or just drizzled all over the top. It is a time consuming cake to make, so if you haven't got the time or the patience or any clue how to bake, just come down to the bakery and we'll cut you a slice and get you a brew, we probably won't feed're going to have to do that yourself. Soz. 

If you can be bothered to do non of the above, then just lie on the floor like this guy...

Saturday, 2 May 2015

Bank Holiday Opening Times

Oh hey!
Just thought we'd do a little posty about our opening hours this bak holiday weekend. We are open as normal, in both stores. Okay that's it, bye.

Only joking! Not about the opening times though. Everything is remaining the same so do make sure you pop in and say hello to us! We've had a very busy week this week so thanks to everyone who came and ate cake. Did you see the big dog salted caramel cake that hit Headingley yesterday? We sold out in about 4 hours, I reckon that's got to be a Love Rouge record. If there's another flavour big dog cake you want to see in store, let us know. Leave us a comment on this post and we'll see what we can do.

This month's Cinema Sunday tickets have also gone up online this morning. This month we are showing Dirty Dancing. It's going to be mega! Grab some gals and guys and join us for cocktails and Swayze swooning. You can only buy your tickets online HERE , so make sure you get 'em quickly as they sell out fast. See you there!

Have a wonderful bank holiday!