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Tuesday, 29 December 2009
Saturday, 19 December 2009
Twilight Book Cake
Monday, 14 December 2009
Saturday, 21 November 2009
Friday, 20 November 2009
Monday, 28 September 2009
Monday, 17 August 2009
Sunday, 16 August 2009
Wednesday, 12 August 2009
Tuesday, 11 August 2009
Saturday, 1 August 2009
Friday, 10 July 2009
Sunday, 28 June 2009
Wednesday, 10 June 2009
Akeel's cake -Last year
Tuesday, 2 June 2009
Fresh Fruit cake
Sunday, 31 May 2009
Kim Possible Cake
Saturday, 30 May 2009
Photography
Friday, 29 May 2009
Friday, 15 May 2009
Wednesday, 13 May 2009
Shirt Cake
Saturday, 2 May 2009
Cupcake recipe
Ingredients:
250g(8oz) self raising flour(sifted)
175g (6oz) Soft butter or margarine
175g (6oz) Caster sugar
3 eggs
1tbsp milk
Method:
1) Sift the flour into a mixing bowl
2) Add the rest of the dry ingredients and finally the eggs and milk
3) Bind the mixture together on a slow speed then increase the speed and beat on high for a minute until the mixture is pale and creamy.
4) Place 24 paper cases into a baking tray and place about a teaspoon of cake mixture into each case.
5) Bake at 160C/325f/Gas mark 3 for about 20 minutes until golden.
6) Leave to cool before decorating
TIP
Adding a couple of tablespoons of hundreds and thousands to the raw cake mixture will give your cakes a rainbow effect when cooked!
Madeira Sponge Cake Recipe
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup white sugar
1 cup butter, softened
1 cup white sugar
6 egg yolks
2 cups sifted cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Method
1 Preheat oven to 350 degrees F.
Grease a 8 inch round baking tin.
2 Beat egg whites and cream of tartar until soft peaks form. Add 3/4 cup sugar gradually, beating until very stiff.
3 In a large bowl, cream butter or margarine and 1 cup sugar well. Add egg yolks, and beat until thick and fluffy. Sift flour, baking powder, and salt over batter. Fold in. Gently fold in egg whites. Pour batter into prepared pan.
4 Bake for 50 to 60 minutes, until an inserted wooden pick comes out clean.
5 Cool.
6 Ice with your favorite frosting/icing
Sunday, 26 April 2009
Friday, 24 April 2009
Ingredients:
8oz self-raising flour
3tbsp cocoa
2tsp baking powder
8oz margarine
8oz caster sugar
4 eggs, beaten
10tbsp milk
Method:
Sieve the first three ingredients into a bowl (or processor bowl), then add the margarine, caster sugar, beaten eggs, and milk, and beat until combined.
Tip into two well-greased 8” round baking tins, and bake at 160 degrees C for about 50 minutes.
Test with a skewer – when it comes out of the cake clean, the cake is done.
Cool on a wire rack, and finish with icing of your choice.
Toppings
Each topping recipe makes enough to top one 8” cake. To make enough to fill and cover, double the quantities.
Chocolate ganache:
Pour 4floz double cream into a saucepan, and add 4oz of broken dark or milk chocolate. Allow to melt, whisk to blend, and then refrigerate until it reaches spreading consistency. Spread over the cake.
Chocolate butter icing:
Beat 3oz butter until soft. Sift in 6oz icing sugar and up to 1oz of cocoa, depending how strong you want the icing. Add 1tbsp boiling water and beat until well blended.