World Baking Day 2013

Last year I looked on as people I knew on Twitter and Facebook baked their little hearts out for the Stork, I Love Baking initiative for World Baking Day 2012. This year, when Stork Baking contacted me and asked if I’d like to be involved I jumped at the chance.

My mission this year was to bake a Turkish Delight Cake, which had a rating of 22/100. Easy right!! haha, not so much. I set off to Port Edward with my box of goodies (my mom has a much bigger kitchen than me) and on the Saturday, I got my bake on. While the making of the actual cake isn’t so hard, it was the icing that threw me for a loop. I really should have stuck the cake in the fridge to help the icing set quicker, I totally forgot that tip from Donna Hay until after I was done. Oops.

In any case I had loads of fun, the cake was delicious, if a little overdone and I am definitely going to try out some of the other recipes available on the I Love Baking SA facebook page. Follow them on Twitter as well – @ILoveBakingSA

Here is the recipe:

Ingredients

230g Stork Bake
280g sugar
5 extra large eggs
270g cake flour
10ml baking powder
2 drops red food colouring
7ml rosewater
75g Turkish Delight sweets, finely chopped
130g icing sugar
Sugared roses and extra Turkish Delight sweets to decorate

Method:

1. Beat the Stork Bake until soft and creamy. In a separate bowl, beat the sugar and eggs together until thick and light.
2. Fold the sifted flour and baking powder gently into the egg mixture. Fold the Stork Bake in.
3. Add a drop or two of red food colouring and 5ml rosewater. Fold gently then spoon half of the mixture into a greased ring pan. Sprinkle the Turkish Delight pieces over the batter. Top with remaining batter and bake at 180ºC for about an hour until a skewer inserted comes out clean. (Side note: I would reduce the cooking time to about 45 mins max)
4. Remove from the oven, cool, and then invert onto a cooling rack and cool completely.
5. Sift the icing sugar and add a little warm water along with the remaining 2ml rosewater. Stir to make a spreading consistency. Add a few drops of colouring if you prefer. Drizzle over the cake and allow to run down the sides. Decorate the cake with sugared roses.

And here are some pics of what went down on my little baking mission.