Hummingbird Cake Bake-Along | Cupcake Jemma Classics | Cake Ideas | baking ideas

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Hummingbird Cake Bake-Along | Cupcake Jemma Classics

cake decorating compilation

Cake Ideas

baking ideas

Morning! Or evening, if you’re on the other side of the world to me. I hope you are ready to get your bakealong on! This is going to be a Hummingbird Cake. And blow me down with a feather if it isn’t the moistest fruitiest cake you’ll ever have tasted. I hope you enjoy. #cupcakejemmabakes

SPONGE
250g plain flour
300g caster sugar
1 1/2 tsp cinnamon
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt

200g vegetable oil
3 eggs
210g mashed banana
320g crushed pineapple
2 tsp vanilla
100g quite finely chopped, toasted pecans

ICING
75g unsalted butter
120g cream cheese
420g icing sugar
(also check out my Cream Cheese Masterclass for more tips –

100g toasted pecans for decoration

You will also need…
whisk
hand mixer
3x 7” round tins
spatula
palette knife (cranked and flat)
baking tray for toasting nuts
multiple mixing bowls
sieve
measuring spoons
turntable or just a nice plate

For those wanting a carrot cake recipe – 🙂

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Cake Ideas

baking ideas

49 Comments

  1. LA2047 says:

    Nice! Although fyi in the States "whizzing" means something totally different than using a stick blender. LOL Oh and absolutely with the pineapple! That's how we enjoyed them when I was a kid: you cut the top off and scooped out chunks.

  2. Zubaida Raza says:

    Please please please
    In every white sponge cake
    They use cake flour 😕
    Which is not available here

  3. Joana Dias says:

    I’ve been watching your vídeos for two years now…I can’t stop watching!! 😀 Thank you so much for the lovely recipes and for all the very useful tips on each vídeo! My cakes always come out perfect! 😀

  4. Heather Lincoln says:

    Maybe a bakewell tart for a classics bake along?!? =)

  5. iamgandalfthegrey says:

    I tried to make this today, the sponge didn’t really rise and was very soft! Where did I go wrong?

  6. Greyer Baby says:

    Good god with the sugar reduction comment! Who is making these comments? Are they expecting this to be low in sugar? Everything in moderation. As long as you don’t eat it too often you’ll be fine.

  7. Macu Baker says:

    One question though ma'am, how do you keep cakes moist when refrigerating them? My cakes are super moist before storing them in the fridge. I even sprinkle some simple syrup over it and put some vegetable oil for extra moisture but it ends up dry and a bit crumbly!😭 Help please thanks💋❤️

  8. Jude Bennett says:

    Coffee and walnut cake for a future Sunday bakealong…?

  9. Shereen Abdelrazik says:

    Hi Jemma
    I’m always following your recipes and try making them. Unfortunately,the cake went a little bit down from the middle after I got it out from the oven.I want to know why did it go wrong?

  10. dewie cordelia galen says:

    Always love ur channel. I love "behind the scene" & "bakealong". Thanks. Love from indonesia

  11. Ruth Wright says:

    A friend of mine tested the "pineapple thing" and she reports that it actually does work… but the pineapple has to be really ripe, and it's really messy. 🙂

  12. Gabrielle R says:

    Does anyone know where I can get some of those small little dishes that she uses to hold her vanilla in this video? She uses similar ones for salt, baking soda, seasonings, etc sometimes.

  13. Cleo Bai says:

    I tried this recipe yesterday and it tastes so wonderful : )

  14. Funky Monkey says:

    Oh could you pretty pretty please make a sultana cake 🙏 🙏🙏my nan used to make sultana tea cakes and they were delicious but when I try to make it the sultanas sink to the bottom.
    I’ve made your carrot cake and it’s the best…. this one is now on my to-do list.
    Thank you so much for the time and effort you put in for us 😊

  15. Alyssa Daley says:

    u are amazing
    at cooking
    and i'm planning to
    reach 100 000 subs by
    April 15 2019

  16. Sarah Thompson says:

    When you freeze ripe bananas which is a really good idea, do you freeze with the skins on or off?

  17. Linnea Marie says:

    I’VE MISSED YOU JEMMA
    Last time i watch a video of you i didnt have a youtube acc🥺

  18. Bonbon says:

    When is the next bake along? I really look forward to them, it's been a while since this one was uploaded. =)

  19. Devree Bee says:

    Whoa, that cake layer formula is VERY helpful! You're the best Jemma!

  20. Lisa Hreha says:

    Grams? How about cups and teaspoons?

  21. Lisa Hreha says:

    Can I use a mixer instead of a whisk?

  22. Lisa Hreha says:

    I made buttercream icing one time and put in fridge and then it became hard and didn’t want to spread. Do you know why?

  23. Mary Zhao says:

    My sister is in London! I'm gonna tell her to visit your shop.

  24. Kim Nguyen says:

    I think it would be awesome to get someone who's a beginner to bake along with you … kinda like pair baking.

  25. Michelle Mazza says:

    Hi Jemma, how about a bounty cake. I have a bday coming up soon and would like to surprise someone special. 😘 from Belgium

  26. Dawn Pecho says:

    How long do I bake if I have 8 inch tins?😊 I love everything you bake!!

  27. Della Thomas says:

    I just tried to trawl through the comments to see if anyone has already asked you about freezing bananas, but there are just so many comments! 🙈. I was wondering if you froze them peeled or with the skin on, please? Sorry if you've already answered this question.

  28. Lori Seabrook says:

    LOVED learning about this cake… I might leave out the bananas lol!!! Looks yummy!!! Jemma can you do a vanilla sponge and chocolate sponge that are both gluten free because WE always have that person who is gluten and I hate leaving them out of a party dessert time thanks 🙂 I love these sunday bake alongs 🙂 TFS

  29. Ilona Endsor says:

    This will be my Baptism cake for my lovely new grandson. I love this cake.

  30. Margaret Cachia says:

    This cake was VERY good and so moist… the icing unfortunately overpowered the cake because it to sweet. I'll do it again with less icing next time.
    Would it be possible to do a checkered cake please.

  31. Edna Lauren says:

    I know this has nothing to do with baking although I do love your videos & watch constantly, I am just absolutely mesmerized by your tattoos. I would love to see a tattoo tour one day.

  32. Jada Bailey says:

    “ I wouldn’t know because my recipes are perfect” LOL!!!

    In other words if you’re going to muck it up, go ahead and muck it up. Just don’t turn to her if you don’t like your finished product

  33. natalia saje says:

    you should make bloopers 2019

  34. Joan Beeldens says:

    Im allergic to pineapples can I use another fruit

  35. Mojgan Azad says:

    Hi everyone.. i backed this cake and it was Disaster .. maybe becouse i used 9" X 2 tins ?????

  36. polly Wonka says:

    how long can this cake stay room temperature please?

  37. Phoebe Mc Donald says:

    Could you put ginger in this? My boyfriend wants a ginger cake for his birthday and I thought this might work with ginger in it

  38. Mitochondrial Steve says:

    Has anyone made this with one deeper time? I have a deep 7inch one which could accommodate all the batter but I only have a small oven that I can only fit 1 tin in

  39. BeccaCosmetics ChrissyTeigen says:

    I can't wait to make this cake.

  40. Vanessa Gumbe says:

    Hie Jemma can i use butter icing on this cake ?

  41. Laurence Hills says:

    Should I leave in the tins while cooling???

  42. Gulya Swift says:

    😍👏

  43. Nicola-Ann Stevens says:

    Absolutely loving your recipes and these bake-alongs! I have a question, if you want to make it nut free do you suggest just removing the nuts or should I replace them with something?
    Thank you for all your amazing recipes!!

  44. B l u e B e r r y's says:

    😳😳😳😳😳

  45. Adriano Tenorio says:

    So, I followed this recipe changing only the bananas, that I didn't have, substituting them for more pineapples. And my cake didn't rise that much, and completely collapsed after I took them off the oven. Does anyone have any ideas as to why? Could it be that after adding that much pineapple, it turned out too much liquid for the batter? TIA

  46. V. A. says:

    Love u jemma…all of ur recipes have turned out so well for me that I trust ur recipes blindly

  47. Georgina Kelly says:

    how do you change the quantities if you have 8" tins ?

  48. Anushka Rodrigues says:

    Pineapple upside down cake please !!

  49. Georgina Kelly says:

    will deffo be making this this weekend as i just found a random tin of crushed pineapple in the cupboard and want to do something with it ahah

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