Icing cupcakes is not one of my strong points, when push comes to shove I will use a palette knife and try to replicate the tutorial in the back of the Hummingbird Bakery Cake Days cookbook, but my use of piping bags leaves a lot to be desired. The lovely people over at Tala sent me over their icing syringe to try and I’ve already used it several times. It is perfect for icing cupcakes, using a plunger helps to regulate the speed at which the icing comes out, and it’s light and easy to work with. It also came in handy when creating an icing barrier between layers of a birthday cake, a task I usually do rather ineptly with a spoon. Above all that it is manufactured in Britain using the same machinery they have used for the past 100 years (which also means any vintage nozzles you may have will work with it). Whilst it does need to be refilled quite frequently which would not be great if you’re icing a lot of cupcakes, for us, the piping-bag-phobics it is the perfect tool.
For the last few birthdays I have been asked to make cakes for (and have used the Tala tool in for the frosting) I have been asked to make chocolate cake, which is not my favourite. I am incredibly fussy when it comes to it. I like a cake that is rich and moist, with the depth of dark chocolate, anything else I just find to be a complete disappointment. This is easily the best chocolate cake recipe I have ever tried, not only does it taste incredible but it is also so simple to make. All you need is a few bowls and a whisk.
from Lauren’s Latest
makes 1 layer cake or 18 cupcakes
Icing from Sweetopolita
2 cups of almond milk (or regular milk) with 2 tsp of white vinegar or lemon juice left to one side to curdle
⅔ cup canola oil
1 ½ cups granulated sugar
4tsp vanilla extract
2 cups of plain flour
⅔ cups cocoa powder
1 ½ tsp bicarbonate of soda
1 tsp baking powder
Preheat the oven to 175C and grease and line the cake tins, or put cases in a cupcake tin.
In one bowl whisk together the oil, sugar and vanilla.
In a second bowl sift together the dry ingredients.
Alternating between wet and dry ingredients (starting and finishing with the dry ingredients) whisk together until well mixed.
Pour into the tins/cases.
Bake for 20 minutes if a layer cake, or 18 minutes if cupcakes, until browned on top and an inserted skewer comes out clean.
I was provided with an icing syringe for free but I was not paid for this post and all my views are my own.