Cake Meditation!

I absolutely love cake! However even if you are not a lover of cake, you can still practice this meditation, as all about the ingredients. Don’t worry if you’re unsure on how to make a cake as I will guide you. This meditation can bring creativity, help to relieve cravings, bring you a sense of contentment and positive energy.

Eating healthy is very important. I believe in maintaining a healthy body and a healthy mind, but I also believe in balance. My nan says “eat healthy, but remember to treat yourself every now and again”, these are wise words. At the bottom of this blog I will leave a cake recipe for those who would like to try baking a cake. Please bake responsibly! For those who have read ‘My journey’ blog you will know I have lots of experience in baking after chalet hosting for 2 years in the French Alps.

Begin this meditation sitting in a comfortable position, you may sit on a chair or pillow, lift and lengthen through your spine, relax your shoulders, take a moment to connect with your breath and body.  How are you feeling physically? Take a deep inhalation and exhale with a sigh, letting go of any tension and allow yourself to be in this moment. Repeat this until you feel ready allow the breath to flow naturally. Visualise the equipment you need to make a cake (bowl, spoon, baking paper and cake tin). First decided the type of cake you want to bake. Then start to make it, add the first ingredient, love, see love as a colour and substance, place love into the bowl. Add the next ingredient, health, again see health as a colour and substance, place it into the bowl. Continue the same process with the examples bellow or any ingredients you feel you would like in your cake;

• Gratitude
• Reflection
• Joy
• Peace

Then mix all these ingredients together and see the colours combine. Once you have finished mixing, cut your baking paper to the shape of your cake tin, place it at the bottom of the tin and begin to pour the cake mix in. Place your cake into the oven, notice the mouth-watering smell of your cake as it bakes. When it is ready, remove the cake from the oven and begin to decorate, this can be as colourful as you wish. Visualise the beautiful cake you have made. Start to slice your cake and put the slices aside for those you want to share it with. This can be people you love, family, friends, your local community or even a higher offering. Keep one slice for yourself.

Now take your first bite and notice the flavours in your mouth. Once you have finished, you feel content as all the ingredients in the cake bless your body, mind and spirt. 

Cake Recipes

Victoria Sponge cake recipe;

• 200g unsalted butter, softened, plus extra for greasing and 50g for icing
• 200g caster sugar
• 1 tsp vanilla extract
• 4 medium eggs
• 200g self-raising flour
• About 5 tbsp raspberry jam
• 80g Icing sugar

1. Heat oven to 190C/170C fan/gas 5. Grease two sandwich tins. Cut out 2 circles of baking paper and place inside the tins.
2. Place 200g softened unsalted butter, 200g caster sugar and 1 tsp vanilla extract into a bowl and beat well to a creamy consistency.
3. Slowly beat in 4 medium eggs, one by one, then fold in 200g self-raising flour and mix well. Top tip- crack eggs in a separate glass or bowl to avoid egg she in the cake.
4. Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle. Top tip- don’t open the oven until 20 mins has passed, this way the cake won’t sink.
5. When ready, remove from the oven and allow to cool for 10 mins in the tin, before turning out onto a cooling rack.
6. Make the butter icing, beat the 50g softened butter until smooth and creamy, then gradually beat in 80g sifted icing sugar and a drop of vanilla extract.
7. Once the cake is cool, spread about 5tbsp of raspberry jam onto one cake and buttercream on the inside of the other cake.
8. Now put them together and sieve a sprinkle of icing sugar on the top.

Victoria sponge cake is classic! Put some fresh strawberries on the side or in the middle to make it really special.

Apple and cinnamon cake;

• 175g butter or margarine, softened, plus 50g icing
• 175g dark soft brown sugar
• 3 eggs
• 175g self-raising flour
• 1 teaspoon cinnamon, plus 1 teaspoon for icing
• 2 tablespoons milk
• 1 large cooking apple or two small dessert apples (if you don’t have dessert apples it works with any apple)
• 80g Icing sugar

1. Pre-heat your oven to 180C. Grease two 18cm (7inch) cake tins. Cut out 2 circles of baking paper and place inside the tins.
2. Put the butter and sugar into a large mixing bowl and beat until pale and fluffy.
3. Add the eggs one at a time. Thoroughly mix in each egg before adding in the next one.
4. Sieve the flour and the cinnamon and carefully add to the mix. Mix until all the flour is incorporated – don’t over mix at this stage!
5. Add the 2 tablespoons of milk and stir in gently.
6. Peel and core your apple. Cut half of the apple into 8 – 10 slices. Chop the other half into small pieces (roughly half centimetre cubes).
7. Put the small pieces of apple into the cake mixture and stir gently to combine.
8. Tip the cake batter into your greased and lined tin and gently smooth the top with the back of a wooden spoon. Arrange your apple slices on top and sprinkle a tablespoon of brown sugar as evenly as possible over the top of the cake.
9. Bake in your pre-heated oven for 25 minutes. Check if the cake is done by inserting a skewer (or the handle of a teaspoon) into the centre of the cake. If it comes out clean, the cake is done. If the skewer is covered in cake batter cook for a further 5 minutes and check again.
10. When the cake is done, allow it to cool for 10 minutes in the tin, then turn out onto a wire cooling rack.
11. Make the butter icing, beat the 50g softened butter until smooth and creamy, then gradually beat in 80g sifted icing sugar and cinnamon.
12. Once the cake is cool, spread the buttercream one of the slices, then sandwich the cakes together.

Blueberry muffins;

• 100g butter
• 100g caster sugar
• 2 large eggs, beaten
• 300g self-raising flour
• 1tsp vanilla extract
• 140ml milk
• 1tsp baking powder
• 150g fresh or dried blueberries

• Line a muffin tray with paper muffin cases.
• Cream the butter and sugar until fluffy then add in the eggs, one at a time.
• Add the flour and baking powder to make a thick batter, then stir in the vanilla extract and milk.
• Carefully add the blueberries (be careful not to over stir) and spoon the mixture into the muffin cases. Bake for 15-20 mins at 180C, gas 4.
• Leave the blueberry muffins to cool in the tray for 10 mins before turning out.