Office Cake- Devil’s Food

Another office birthday… another opportunity for some cake experimenting. Cakexperimenting.

Yet again, I looked stateside for inspiration, this time in the form of a Devil’s Food Cake… three layers interspersed and totally covered with white chocolate buttercream. The mother of all cakes, it weighed an absolute ton and the icing alone using almost a kilo of icing sugar (let’s not discuss the butter content). In fact, it began to look a bit like a cake wreck towards the end, heaving under the weight of the icing before eventually sliding into a collapsed, gooey heap. A monstrosity of a cake!

one, two, three layers…

icing that needed its own shelf in the fridge


cake wreck

A way with….

PEARS! Instalment no. 2

When I got into work this week, there were two more HUGE bags of pears on my desk. Which meant more ways with pears.

Such as….

Pear and Ginger Muffins

Which are treacley and moist and went down very well with a cuppa at my desk (and my manager’s as you can see from the above pic!) They are originally a Nigella recipe, but I’ve done a bit of this and a bit of that to them.

Muffins (makes 18. Exactly)

375g flour
3 tsp baking powder
225 g sugar
120 g dark brown sugar, plus a bit extra for decorating
2 tsp ground ginger
100ml sour cream
190ml vegetable oil
2 tbsp honey
3 eggs
3 pears

1. Preheat oven to 200 C/Gas mark 6, prepare a couple of muffin tins with cases

2. Put flour, baking powder, sugars and ginger into a bowl

3. In another bowl or a jug, whisk sour cream, oil, honey and eggs, one bit at a time so that it doesn’t curdle

4. Finally, add diced pears and pour into prepared cases.

5. Sprinkle with a pinch of brown sugar before popping in the oven for about half an hour, but do check after 20min as timings will vary depending on ovens. They will also continue to cook for a bit in their tins.