It’s World Chocolate Day and although I am not one to keep up with trends of any sort, I thought let me give this one a shot. No gourmet cakes from me but you can have Double Chocolate Blueberry Muffins.
Cake Decorating Disaster
There were days when I did attempt cake decorating, I wasn’t too bad at it. But one day disaster struck .I think that was the end of my cake decorating. I have been too embarassed to ever talk about this. But now that I mentioned it let me just dish it out.
If you didn’t know I am also a nail technician. I decided I needed something to keep me busy after I left corporate. I love doing nails but I don’t think my heart and soul is into it.
Whereas my blog is my absolute passion, can you tell…haha! I wanted to work in a salon, thought it was a way to spend time with people again. I was tired of being home alone all day.
I rented a space at a Salon in the area. One day we had a little function at the Salon and I volunteered to bake the cakes.I must admit the cakes turned out amazing. Everybody loved them and they were delicious. I was pleasantly surprised, that it was such a success.
One day the co-owner of the salon asked if I could bake her a wedding cake. Let me tell you I didn’t think I had it in me to bake wedding cakes but she thought I would be great. And if you know me I cannot say no to people. I agreed.
However, two months before the wedding I was seriously ill. I wasn’t sure if I would be well enough to bake, by the time of the wedding. But I couldn’t find it in me to cancel. Luckily by the time the wedding date arrived I was fairly well recovered.
Everything went well. I baked the cakes and it was supposed to be decorated with fresh flowers. So I had all in order. I delivered the cakes to my friend who was to transport it to the venue. I explained to her as to how the cakes should be assembled and asked her to be careful as the cakes are very soft. It was really moist and could collapse easily.
Of course if I was at the venue I could have ensured that the cake was assembled correctly. If something didn’t work I could have found another way. But I wasn’t so lucky. After the wedding I didn’t hear from the bride. But my friend said I shouldn’t worry because the cake was perfect. It did collapse on the one side, just a little but they managed to salvage it.
I wasn’t quite buying that but I didn’t want to stress about it so I let it be. Only a month or two later the photos were out. When I looked at them I nearly died. It was the most disastrous wedding cake you will ever see. It was a complete mess.
The bottom tier didn’t carry the weight of the top tier very well. The cakes could have been placed side by side but I don’t think anyone thought about that.
In the pictures the cake was lopsided, any bride’s worst nightmare. I didn’t want my name on that cake. I promise I never spoke about that cake again. I actually wish I could have erased it from my memory.
I felt terrible for the bride but I thought it’s best never to mention the word cake to her again…LOL! I’m hysterical as I type this. What was I thinking, agreeing to bake a wedding cake. Never, ever again will I say yes to a wedding cake.
Now you know why cake decorating is a sore topic for me these days. I have nightmares just thinking about decorating a cake. It’s best I just stick to loaves and muffins. On that note hope you enjoy these Double Chocolate Blueberry Muffins, all baked in one-bowl and no instructions needed.
Double Chocolate Blueberry Muffins
- 1/4 cup/62.5gram butter melted
- 1/2 cup oil
- 2 large eggs
- 1 tsp vanilla essence
- 1/2 cup buttermilk
- 1/4 cup cocoa sifted
- 3/4 cup granulated sugar
- 1 cup cake wheat or all purpose flour
- 1 tsp baking powder
- 1/4 cup chocolate chips
- 1/2 cup fresh or frozen blueberries
- Preheat oven to 180 degrees Celsius. Line a muffin pan with cupcake liners and set aside
- Using a large bowl melt the butter, allow it to cool a little and add in the oil. Whisk in sugar, then the eggs and vanilla essence until well combined
- Mix in the sifted cocoa. Sift half the flour and baking powder in and add half the buttermilk, repeat with the remaining flour and buttermilk. Do not over mix
- Gently fold in the blueberries and chocolate chips
- Divide the batter between the 12 muffin liners. Bake at 180 degrees Celsius for 12 minutes or until a toothpick inserted comes out clean
- Remove from pan and allow to cool on a wire rack
- Never allow muffins to cool in the pan, the bottom will become wet. Remove immediately from pan and cool on a wire rack
- If you don't have chocolate chips it's perfectly ok to leave them out
- You can use fresh or frozen blueberries
- I baked my muffins in a mini bundt pan so I had to bake the remaining batter in a muffin pan, I had 3 muffins from the leftover batter. I therefore suggest a cupcake or muffin pan to get 12 even sized muffins without the fuss of using another pan