So, on to weekend cake order number 2 and a variety of cake that always has an element of trepidation attached to it… the giant cupcake!
What? you say. It’s simply a cute little cupcake on a slightly larger scale. What’s to fear? Well, I’ll tell you what in my next post!
For now let’s concentrate on the positives. I’m happy to say that the giant banana and rum cupcake I made for the couple whose wedding I catered for two years ago went fine. More than that, it was the best giant cupcake I’ve ever made 🙂
The batter tasted perfect (this is a rum soaked baby I can tell you), the cake rose perfectly just up to the top of the mould, it turned out without losing any part of its beautifully curvaceous proportions and the icing swirled like a dream. I’m my biggest critic so for me to be happy with it is a huge deal!
The happy couple commented: “Thanks so much for your amazing effort in getting this cake sorted out for us. Can you tell me if you had enough time to photograph this piece of art work Jen? Would love to have a pic of it as we were running around all day and forgot. Hehehehe. It tasted wonderful and everyone commented on the design, style and taste. Thanks so very much Spencer xxxxxxx”
Happy customers, happy me! This is the best thing about baking as a business (or just out of the sheer love of it), bringing smiles to people’s faces.
If you’re interested in the recipe, here it is: (thanks to Sugarpunk Desserts for the recipe).
Best banana and rum cake.. ever!
Dark rum glaze (this really makes the cake the gooey, rum soaked gloriousness it is)
113g unsalted butter, ¼ cup water, 99g firmly packed dark brown sugar, 118ml rum
Combine the butter, water and sugar (but not the rum or it burns away) in a heavy bottomed saucepan over medium heat and bring to a boil. Immediately reduce the heat to low and simmer for 5 minutes. Remove from the heat and then stir in the rum. Set aside and keep warm.
Banana and rum cupcake
Handful of pecans toasted in the oven for 5-10 minutes on a medium heat.
340g unsalted butter
396g granulated sugar
198g firmly packed dark brown sugar
5 large eggs
3-4 medium very ripe bananas
2 tsps pure vanilla extract
3 tbs dark rum (yes, more rum!)
426g plain flour
1tsp bicarb of soda
1tsp baking powder
1 tsp salt
¾ cup sour cream
- Preheat oven to 350f and make sure your rack is not too high in the oven.
- I grease my silicone mould with a non stick baking spray as I find this the best. Sprinkle the pecans around the bottom of both moulds. (When you turn the baked cake out, they provide a lovely crunchy texture).
- In a large bowl, cream the butter and sugars until the mixture is light and fluffy. Beat in the eggs, one at a time, mixing well after each one. Beat in mashed bananas, vanilla and rum. Sieve the flour, soda, baking powder and fold in using a spatula until no streaks of flour remain. Fold in the sour cream and then spoon all the deliciously creamy batter into the cupcake mould.
- Baking time really depends on your oven but mine baked in around a 60-80 minutes. After the first hour, stick a skewer in to test and then about every 10 minutes or so.
- Once out of the oven, leave to cool for five minutes on a rack and then using a skewer to poke holes in the surfaces, drizzle as much of the warm rum glaze as you like over. This will sink into the cupcake and make it moist and simply delicious.
- I leave it to cool for a good half an hour or so and then turn out carefully on to two dishes or greaseproof paper. You can then spoon the remainder of the glaze (if there’s any left!) over the cake.
Yum! And I don’t even like bananas… 🙂
If you can resist eating it all, it will keep for two to three days if kept in an air tight container.