Here are some of my favourite Cake Recipes

A cake turns morning coffee or afternoon tea into a spacial occasion and an elegant gateau is the crowning glory of a dinner Party. Spoil yourself, your family, your guests or even the office with irresistible cakes for all occasions and every time of the year..

I will be posting a collection of recipes including favourites from all around the world, as well as some more unusual confectionery, Toppings and decoration.

Contrary to opinion, making cakes is not that difficult or time consuming.                               All it takes is:

• Clear Instructions.
• Accurate Measurements.
• A Light Hand.
• Cake Terminology Explained With Hints & tips  

   

Jamaican Ginger Sponge Cake (Serve hot as dessert or allow to cool & serve with tea, Left overs can be wrapped & stored in the freezer) taken from my 12 days of Christmas with a mention in the Metro a few weeks ago.

 Ingredients 

• 225g Plain flour
• pinch of Salt
• 4 tsp Ground ginger
• 2 tsp Mixed spices
• 1 tsp Bicarbon of soda
• 50g Soft brown sugar
• 100g Butter
• 175g Black treacle
• 50g Golden syrup
• 150g Milk
• 2 Medium Eggs
• 50g Crystallized Ginger chopped

1. Heat the oven to 150C. Grease & Line a 7″ square cake tin.
2. Sieve together salt, Flour, Ginger and Bicarbonate of soda and stir in the sugar.
3. Melt the butter, treacle and golden syrup gently. Gradually beat in the Milk allow to cool.
4. Add the beaten eggs and mix into the flour and add the Chopped Crystallized ginger.
5. Pour the mixture into the lined baking tray and bake for 1 1/4 hours.
6. Serve hot with Ice cream or allow to cool slice and serve with tea.

Chocolate Lego & sponge cake tutorial

Madeira Cake 

Basic Sponge Tutorial 

Chocolate Chip & Orange Sponge Recipe 

• 500g Eggs
• 700g Sugar
• 10g Salt
• 300g Creme fraiche or Double cream
• 2 orange Zest or 80g SOSA Pistachio Paste
• 540g Flour plain T55
• 20g Baking powder
• 200g Melted unsalted butter
• Chocolate Chips optional

Afternoon tea scones – (Makes 8)

Ingredients

• 250g plain white flour
• 1 tablespoon baking powder
• 50g butter
• 25g caster sugar (leave this out for savoury scones)
• 150ml milk or buttermilk if you can get it.

Method

1. Begin by setting the oven really hot – 220ºC or gas Mk 7.
2. Sift the flour into a roomy bowl, add the baking powder and butter and mix all together until they form a crumbly texture.
3. Add the sugar and/or other flavourings.
4. Gradually work in the milk mixing gently with a knife.
5. Bring the mixture together with your hands – it should be soft but not sticky.
6. Shape the dough into a round on a board and then roll out to a circle 2.5 cm thick and cut out 8 round scones with a 5cm cutter.
7. Place on a floured baking tray and dust with a little flour. Bake for 7-10 minutes until well risen and golden brown.

Haunted House gingerbread  / Phantom Manor Cookie House

With Halloween fast approaching I been searching the internet for a little something for my boy Ray to take to his first Halloween Party.

I came across this amazing Haunted house Gingerbread with PDF template and full step by step instructions. There is also a gallery of photos submitted by people who have successfully constructed the Cookie Phantom Manor.
TAKE A LOOK! 

 

 

Dutch Butter Biscuits

For a quick fix for something to dip into your cuppa tea this afternoon I recommend a Dutch Butter Biscuit. If you have a food processor it’s alot easier but can be done by hand all the same, so all you need to make 600g batch is:

• 100g Icing sugar
• 200g Unsalted butter/salted butter if you like it like that
• 300g Plain Roll into a sausage and slice into 1cm thick coins.

1. Bake them at 160 deg C till gently browned (normally 20 minutes), but 180 deg C for about 10 minutes is also fine.
2. If you don’t want to bake them all. Roll the left over sausage dough into cling film & refrigerate or freeze & use as required!

If you prefer shapes, the dough can be rolled out, cut and filled.

To Make the Following 3D Teddy Bear  follow the Tutorial Link:

Third day of Christmas – Mojito Cake

Tiramisu Cup cakes by Rose Lea Harrison

@  sweetandbeautifuluk

Please note this is not my recipe but a very good friends recipe that is just to die for! 

http://chocolateshells1.wordpress.com/wp-admin/post.php?post=753&

Learn how to make a sugar bottle mold with CopyFlex Food Grade Silicone.Sugar bottles are greatly valued by cake decorators and sugar artists who use them to create sugar beer bottles and edible wine bottles for grooms cakes and birthday cakes.

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How To Make A Sugar Bottle

Posted by MYOM-Dominic in Sugar Work

Learn how to make a sugar bottle mold with CopyFlex Food Grade Silicone.Sugar bottles are greatly valued by cake decorators and sugar artists who use them to create sugar beer bottles and edible wine bottles for grooms cakes and birthday cakes.

To read More see Tutorial:-