Guilt-less Desserts & Treats for your Family
It turns out my little blog turned 3 recently… and I didn’t even realise.
When I started Mummy Made.It 3 years ago I was going through a period of transition. I’d just left a stressful workplace that I used to love and found myself at a loss. I wanted to create something that was mine and reflected ‘where I was at’. A lot of changes have happened since then; both in the blog and my life. MMI went from a simple, one-page blog to the (slightly more) fancier version you are visiting me on today, and I went from being a mum of two to a sleep deprived mum of three.
In recent months I have been unable to share with you as many recipes as I would like, and my simple excuse is time. Or more precisely, a lack of time, energy and motivation. I feel like I’m off my game, I’ve lost my mojo, I’ve found myself in a slump.
I love inventing recipes but sometimes I start to question why I’m doing this. Who is this actually benefiting? Does anybody read my ravings, bake my cookies or read my books? Would anybody notice if I decided not to ever bake again? Am I wasting my time?
What most people don’t realise is that most blogs cost money, not make money, and MMI is no exception. In fact, recipe blogs probably cost the creator more as ingredients, mixers and cake tins cost money. As a frugal mother, I add the guilt of buying large bottles of Maple Syrup and Coconut Flour to the long list of other mother-guilt causing things in my life (leaving a screaming child to go to work, not liking Captain Underpants, going for a run, taking the time to wash my hair etc.), but I try to balance the guilt see-saw by knowing that I am helping my kids to become healthy little people. But still, as most mothers will tell you, the guilt still keeps you up at night.
A recent awful interaction with a client has left my confidence in ruins. You see I take things to heart. If someone tells me their cookies were a bit soft, then I have to stop myself from baking them a new batch. If someone tells me their pancakes weren’t fluffy enough, then I offer all the advice I can to make sure their breakfast is perfect, including making them again myself just to check that the recipe is correct. I don’t like confrontation, I hate getting in trouble and I never want to let anyone down. Recent events have made me feel like I was 3 years ago; sad, anxious and stressed. This time, however, I was able to recognise the signs and start to make changes before it changed me.
Mummy Made.It as you see it today is not what I ever thought it would be 3 years ago, and I hope that in 3 years it is different (and better) again. I will continue to share with you my favourite recipes, but they might not be as frequent as they once were as I concentrate on growing the MMI business through eBooks and client recipe development (if you are interested email me!). I still love what I do and will continue to cook for you with love (not gluten!).
So, how does one celebrate a blogiversary? With cake of course. This Banoffee Cake is the perfect cake to celebrate a birthday, anniversary, a day ending in y… It’s layers of banana cake and whipped cream with dollops of caramel sauce and slices of banana and, just in case you weren’t getting enough potassium in your life, more banana and caramel on top! It’s sweet without being sickly, and the extra fruit on top is almost enough to make you think it’s good for you.
I like to make Layer cakes the Momofuku Way. Instead of having three big layers of cake, I make one large sheet cake and cut circles to fit inside a 5 or 6 inch spring form tin. Making a layer cake this way means you aren’t over catering, and over eating. There is still ample Banoffee Cake to go around (it will make 12-16 slices), but chances are there will be no left overs so it cuts down on binge breakfast cake eating (or maybe that’s just my issue!). There may seem like there are lots of steps to making this Banoffee Cake, but it’s easier than it looks. Start a day ahead and make the caramel sauce and whip the cream whilst the cake is cooking. Once they are cooled/thickened, layer the cake inside the tin and then cover and freeze it overnight. Freezing helps to set the layers, just be sure to take it out of the freezer and put it in the fridge several hours before serving. Top the cake with cream, more banana and lots of extra caramel sauce…because caramel sauce is like a band aid for the soul!
Thank you for being a part of Mummy Made.It over the past 3 years. I appreciate every view, pin, comment, share and cookie you have baked!
- 1 Banana Sheet Cake
- 1 Serve Caramel Sauce
- 3 Cups Whipped Coconut Cream
- 3 Bananas, sliced
- 3/4 Cup plus 1 Tablespoon Coconut Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 teaspoons Baking Powder
- 6 Eggs
- 1/2 Cup mashed ripe Banana
- 1/3 Cup Maple Syrup or Rice Malt Syrup
- 3/4 Cup Milk (of choice)
- 1 teaspoon Vanilla Extract
- 1 1/2 Cups Coconut Cream
- 1/2 Cup Maple Syrup
- dash of Salt
- 2 teaspoons Vanilla Extract
- 3 Cups Coconut Cream/Milk (2 or 3 400ml cans), lid removed and placed in the fridge over night
- 4 teaspoons Vanilla Extract
- 4 teaspoons Maple Syrup
- This cake can be constructed in either a 5 or 6 inch spring form cake tin. I have used a 6 inch tin.
- Take the bottom of the chosen tin and cut 2 circles from the banana sheet cake. Make sure at least 1 of the circles is complete. The scraps will be used to complete the 2nd circle (if needed) and form the 3rd, bottom layer.
- Take a 6 or 5 inch spring form tin and line the bottom with baking paper. Line the sides of the tin, ensuring that the paper goes above the level of the tin edges (you can always add the 2 layer if needed during construction). Make sure the paper is greased.
- Using the scraps of the cake, press the pieces into the bottom of the cake tin to fill the bottom of the spring form tin. It won't look pretty but it doesn't matter as there will be 4 layers on top and it will never be seen.
- Spread 3/4 Cup of Whipped Coconut Cream evenly over the bottom cake layer.
- Dollop and spread 1/4 of the caramel sauce over the cream. Layer slices of banana over the caramel and cream.
- Top with a layer of cake (the almost full layer of cake; use more scraps to complete the layer) and repeat the first layer (cream, caramel, banana).
- Place the full cake layer on top.
- Cover the cake in plastic wrap and place the cake in the fridge for a minimum of 2 hours (overnight is better and up to 24 hours is ok). Remove the cake from the fridge and the tin, at least 5 hours before serving and place it in the fridge to defrost.
- Spread or pipe the remaining cream on top of the cake (it's ok to have left over cream if it's looking too creamy). The cream should be firm after being in the fridge whilst the cake was in the freezer and easily piped.
- Place the remaining banana slices over the top of the cake and drizzle with the remaining 1/2 of the caramel sauce. Serve immediately or place in the fridge until dessert time.
- This amazingly awesome cake needs to be kept in the fridge between serves.
- Preheat the oven to 175C/350F.
- Line and grease a 32cm x 27cm baking tray (a similar size will be fine. Just make sure you'll be able to cut at least 1 3/4 circles out the size of the spring form tin you will be using. The rest if the circles will be made from the left over cake).
- Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment.
- Whisk the egg whites on medium/high until soft peaks form.
- Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed,
- Continue whisking on medium/high and add the vanilla extract.
- Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated. Whilst still whisking, add the mashed Banana and pour the milk into the egg mixture.
- In a separate bowl, lightly whisk the coconut flour and baking powder together. Ensure that the coconut flour has no lumps in it.
- Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour). Once incorporated, return the whisk speed to medium/high to fully mix all the ingredients.
- Pour the cake mixture into the prepared tin and bake for 16-18 minutes, or until cooked through.
- Remove from oven and allow to cool in the tray.
- Spoon the thickened cream out of the cans, discarding the watery remains. The cream should measure 3 cups.
- Place the coconut cream, maple syrup and vanilla extract in a mixing bowl and whisk on high until thickened. Place the whipped cream back in the fridge to thicken before using.
- Place the coconut cream, maple syrup and salt in a saucepan over medium/high heat.
- Bring the mixture to boil, then reduce to a medium heat.
- Allow the mixture to simmer until quite thick and dark golden in colour. Stir regularly to prevent burning. Add the vanilla.
- This will take 15-30 minutes, depending on the quality of your coconut cream. The caramel will be dark golden in colour and delicious.
- When cooler, place into container and keep in fridge. The caramel will thicken as it refrigerates.
- It may need to be warmed slightly to be dolloped and drizzled.