Sunday, 12 January 2014

Victoria Sandwich Cake- Classic

Good afternoon everyone,

I hope that you are all well, and that the new year is already bursting with excitement, goals and achievements.

Just to test those resolutions, of no cake, what SO ever, I thought I would share with you the most mouth watering Victoria sponge cake ever.... yes EVER.

To make this very naughty, new year resolution killer you will need:

225g self raising flour
225g unsalted butter
225g caster sugar
4 eggs
2 tsp baking powder
1 tsp vanilla extract (optional)

for the filling: 

Your favourite jam... as much as you enjoy
whipped cream.

Pre heat your oven to 160c. 

I used the all in one method, so basically you heap everything into your mixer, handheld or standing and mix until just combined.

I like to start with the eggs, then sugar, then butter, then flour & baking powder and a dash of vanilla.

The mixture should fall of your spoon easily, if it doesn't add a drop of milk.

place in your preheated oven on the same shelf for 20-25 minutes, until golden brown. You'll know when its done, as the cake will spring back when pressed.

Take out of the oven, and leave to cool in the tin for 5 minutes before turning out onto wire racks.

leave to cool completely, and then slather it in your filling and sandwich together.

Et voila a delicious treat!

Sunday, 22 September 2013

Red Velvet Cake- Annie Bell

Good afternoon everyone, 
Red velvet cake really requires little introduction, it’s moist, decadent, perfect for any occasion, and bloody delicious! 
To make this mouthwatering cake you will need: 

120g unsalted butter

300g golden caster sugar

2 large eggs

300g plain flour sifted

230g buttermilk

1-teaspoon fine sea salt

1 teaspoon vanilla extract

20g cocoa powder, sifted

½ teaspoon red food colour paste

1 tablespoon white wine vinegar

1 teaspoon bicarbonate of soda
180g unsalted butter, softened

150g icing sugar sifted

450g full-fat cream cheese

1 teaspoon vanilla extract
2–3 x 20cm non-stick cake tins with removable bases, 5cm deep

Baking paper

Mixer/ handheld electric mixer
Wire rack

Preheat the oven to 170°C fan oven/190°C electric oven. Butter two 20cm non-stick cake tins and line the bases with baking paper.
To make the cake, cream the butter and sugar together for 3–4 minutes until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl between each addition. Add the flour in three batches, alternating it with the buttermilk so you start and end with the flour. Finally mix in the salt, vanilla and cocoa.
Slowly add your food colouring a little at a time until you have a rich blood like red. Mix the vinegar and bicarbonate of soda together in a small bowl, they will fizz, and add to the batter quickly, this will act as your rising agent. Divide your mixture evenly weighing it out to ensure a perfect bake. Bake for 20–25 minutes or until shrinking from the sides and firm when pressed in the center. Leave to cool in the tins for 10 minutes, then turn the cakes out onto a wire rack, remove the paper and leave to cool.
To make the frosting, beat the butter and icing sugar for 5 minutes until light and fluffy. Add the cream cheese and blend again. Finally add your vanilla and give the mix one final blitz.
Use about one-third of the buttercream to sandwich the layers and the rest to frost your cake.

Saturday, 21 September 2013

Lime Tray Bake

Good Evening everyone,

I hope you are enjoying your weekends. I spent my Saturday doing bridal makeup, and then to unwind I decided to do a spot of baking!

The result was a tangy, citrus tray bake, perfect for afternoon tea.

To make these cute little cakes you need:

75 grams of margarine
175g of golden caster sugar
250g of self raising flour
1 1/4 tsp of baking powder
3 free range eggs
3tbsp whole milk
3 limes finely grated and squeezed.

For the icing:

250g of icing sugar
juice of 2 limes.

Line and grease your baking tin (23 x 30cm), and preheat your oven to 180c/ 160c Fan.

Begin by mixing all of the cake ingredients, with the zest of 1 lime. I used my stand mixer but you can use a hand held or wooden spoon. Mix until all of the flour is incorporated, remember do not over-mix. you want these to be delicate, light and fluffy.

pour the mixture into your tin and smooth with an offset spatula.

Bake in the centre of the oven for 35-40 minutes until golden brown and springy to the touch. I always do the toothpick test, if it comes out clean its done.

Leave to cool in the tin for 10 minutes and then turn out onto a wire rack.

Place in the fridge to cool completely.

To make your icing mix the icing sugar and lime juice together until smooth but of a pouring consistency.

Place baking paper under your wire rack and pour over your cold cake.

leave to set and then cut into even (ISH) squares and sprinkle with the rest of the lime zest.


Sunday, 25 August 2013

Rocky Road Recipe

Hi everyone,

I'm back today with a simple naughty treat for you to whip up this bank holiday weekend.

Rocky Road is a favourite of mine, it's simple, quick and easy.... and it encompasses all of my favourite things: chocolate, biscuits, marshmallows and cherries!

You will need:

- 400g milk or plain chocolate
-150g unsalted butter
-150g mini marshmallows
-150g digestives, broken up
-small tub of glace cherries.

Firstly begin by SLOWLY melting the chocolate and butter over a bain-marie. Burning the chocolate is a disaster, so keep the heat low and be patient!

Once the chocolate has melted completely add all of the other ingredients and mix well. you want all the delicious bits coated with chocolate to ensure that it sets!

I used a disposable foil tray from Lakeland but you can use a baking tray lined with parchment paper, which ever is easiest!

Use an offset spatula to smooth the mixture into the tray ensuring everything is coated in the chocolate. I prefer my rocky road to be thin, as I think thick slabs are a little too rich and sickly, but thats just personal preference.

Place in the fridge for as long as your stomach can wait!

Sprinkle with fairy dust aka icing sugar.

Happy bank hols everyone!


Sunday, 14 July 2013

Lemon Lime Cheesecake (Mary Berry)

Hello everyone,

Hope you are enjoying the glorious British weather! It has been amazing, I love the UK when we have weather like this.

As it was such a lovely day I decided to make a citrus desert, as nothing goes better with the sun than something oozing with lemon flavour.

I decided to go and stalk the Mary Berry recipe archives and found this delicious recipe and thought id give it a go!

Lets get cracking.....

  • 10 digestive or graham cracker biscuits 
  • 50g of melted butter 
  • 397g full fat condensed milk (sweetened) 
  • 175g full fat cream cheese 
  • 300ml of double cream 
  • 1 1/2 limes 
  • 2 large lemons 
  • 20cm spring form tin. 
To make the base 

Using a food processor blitz the biscuits into crumbs, melt the butter in the microwave and add to the food processor until the mixture begin to come together. 

Press the biscuit mixture into the tin and chill for 30 minutes. 

whilst chilling make the filling.... (Poet and I don't know it) 

Using either a balloon whisk or electric whisk blend the condensed milk, 150ml of cream, cream cheese, and the zest of the lemon and limes in a chilled bowl until smooth. gradually add the lime and lemon juice and beat until thickened (2-3 minutes). Smooth the mixture over your biscuit base and chill for 6 hours. 

Once ready to serve whip up the remaining 150 ml of cream and pipe onto the top of your cheesecake. I used the rest of the lime to decorate... you don't have to! 

It really was YUM, Let me know if you give this a whirl! I hope you enjoy it! 

Thanks for reading, speak soon!