In November Hey Cakes celebrates its first Blogiversary! It is hard to believe that a year has passed since I started sharing my recipes here. When I set up this blog I intended it to be an encouragement to bake more and experiment with new flavours. Forty seven posts later I can say that it has worked really well. I have baked something almost every week in the past year and throughly enjoyed it!
I am also astonished how welcoming and supporting the blogger community is. I have met some awesome people through this blog and read so many inspiring blogs. I’m so thankful for all your comments and advice. All your feedback helped me to see how I can improve further and discover new recipes.
To celebrate and as a little thank you to you, my readers, I have oranganised a Blogiversary giveaway.
You have a chance to win:
1 x “Grandbaby Cakes” book by Jocelyn Delk Adams
1 x Wilton mini doughnut pan
The giveaway is taking place on Hey Cakes Facebook page. Simply click here to see how you can enter.
The giveaway has now finished. Randomly selected winner is:
T&C: The competition is open to Europe only and will close on 18 November 2015. The winner will be then announced in this post. You must be 18 or over to enter this competition. This post is not associated with Jocelyn Delk Adams or Wilton.
And to celebrate in my house I made these cute and colourful orange cake mini doughnuts. They are flavoured with orange peel and orange juice. These little beauties have a perfect touch of fruitiness that helps matching the flavour to the fun look.
I simply love baking and decorating mini doughnuts. I also think it’s a fantastic party dessert – they are so simple and fun to make. And everyone knows that there ain’t party like a doughnut party, right?
ORANGE CAKE MINI DOUGHNUTS (Makes 24)
1 teaspoon baking powder
a pinch of salt
grated peel of one orange
20g melted butter
a few drops of orange extract (optional)
280g icing sugar
Juice of one orange
- Preheat oven to 160C. Grease mini doughnut pan.
- Mix together flour, baking powder, salt, sugar and orange peel. Separately slightly beat eggs with milk, melted butter and orange extract. Pour this mixture into the dry ingredients. Mix well until combined.
- Pour the batter into a piping bag and pipe it into the doughnut pan about 3/4 full. Alternatively just carefully pour it using a teaspoon.
- Bake for 15 minutes or until firm to touch. Remove from the pan and let cool completely.
- In the meantime, prepare the icing. Divide icing sugar between four small bowls (70g in each). Add one tablespoon of orange juice and food colouring to each bowl. Mix until smooth. Dip completely cooled doughnuts into the icing and return to wire rack until firm.