Category: Cakes

Valentines Cake

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Perfect for Valentines day

Ingredients

  • 12oz butter
  • 12oz caster sugar
  • 6 eggs
  • 12oz self raising flour
  • 4 tsp vanilla extract
  • 600g icing sugar
  • 300g butter
  • melted chocolate ( I didn’t measure it)
  • 6 large strawberries
  • sprinkles of your choosing

Method

  1. Preheat your oven to 180ºC/ gas mark 4 and line two, 8 inch tins with baking parchment.
  2. Mix together the butter and sugar until light and fluffy.
  3. Beat the eggs and vanilla extract in a separate bowl and add to the mixture.
  4. Add the flour and mix.
  5. Pour the mixture equally into the tins and bake for 20-30 mins or until a knife comes out clean.
  6. Whilst the cakes are cooling, make the icing. Click here to make your own
  7. Add a couple drops of pink food colouring into your icing and mix until you get your desired colour.
  8. Using a palate knife spread the icing in between the layers and around the cake until you have a smooth layer.
  9. Using a star nozzle pipe 6 pipe the icing onto the top and add the sprinkles.
  10. Melt the chocolate in a bowl over a saucepan and leave to cool for 5 mins.
  11. Dip each of the strawberries in the chocolate and place on the cake.
  12. Serve and enjoy for a lovely Valentines day!

Classic Victoria Sponge Cake

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Perfect for an afternoon tea

Meringues already on my blog

Ingredients

  • 12oz Sugar
  • 12oz Butter
  • 6 Eggs
  • 4tsp Vanilla extract
  • 12oz self-raising flour
  • 300g icing sugar plus extra for dusting
  • 150g butter
  • A jar of strawberry jam
  • 5 big strawberries

Method

  1. Preheat your oven to 180ºC/ gas mark 4 and line three, 8 inch tins with baking parchment.
  2. Mix together the butter and sugar until light and fluffy.
  3. Beat the eggs and vanilla extract in a separate bowl and add to the mixture.
  4. Add the flour and mix.
  5. Pour the mixture equally into the tins
  6. Bake for 20-30 mins or until a knife comes out clean
  7. Whilst the cakes are cooling make the buttercream icing. To make the buttercream, mix together the butter and icing sugar until well combined.
  8. Once the cakes are cooled put the buttercream on one cake and the jam on the other and sandwich them together.
  9. Using a star nozzle pipe icing onto the top and chop the strawberries in half placing them onto each bit of icing.
  10. If making the meringues, place them around the sides then dust over a layer of icing sugar.
  11. Serve and enjoy with a nice cup of tea.

Chocolate Log

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Have a Holly Jolly Christmas

Ingredients

  • 3 eggs
  • 85g golden caster sugar
  • 85g plain flour
  • 2 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 300g icing sugar
  • 150g butter
  • A big bar of milk/dark chocolate
  • Holly sprigs (optional)

Method

  1. Preheat the oven to 200ºC/ Gas Mark 6 and line a 23 x 32cm Swiss roll tin with baking parchment.
  2. In a large bowl beat together the eggs and golden caster sugar for about 8 mins until thick and creamy.
  3. Sift the flour, cocoa powder and baking powder into the mixture and fold in very carefully.
  4. Pour the mixture into the tin and spread equally.
  5. Bake in the oven for 10 mins.
  6. Lay a sheet of baking parchment onto a work surface and when the cake is ready tip it onto the parchment whilst still warm and peel off the other baking parchment.
  7. Roll the cake up from the longest side with the parchment inside and leave to cool.
  8. To make the icing, mix together the butter and icing sugar until smooth.
  9. Once cool, unravel the cake and spread the icing over the top until all covered and carefully roll back up again without the parchment inside.
  10. Cut a thick diagonal slice from one end of the log and arrange the slice onto the side of the log to make a branch.
  11. Melt the milk/dark chocolate and pour over the log.
  12. Using a fork mark the icing to give an effect of tree bark and once cooled scatter unsifted icing sugar onto it, to resemble snow.
  13. Place the holly spring on.
  14. Serve and have a Merry Christmas!

Vanilla and Chocolate three tiered cake

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Mouth watering treat

Ingredients

  • 12oz Sugar
  • 12oz Butter
  • 6 Eggs
  • 4tsp Vanilla extract
  • 10oz self-raising flour
  • 1oz cocoa powder
  • 600g icing sugar
  • 300g butter
  • Any colour of food colouring you like
  • sprinkles

Method

  1. Preheat your oven to 180ºC/ gas mark 4 and line three, 8 inch tins with baking parchment.
  2. Mix together the butter and sugar until light and fluffy.
  3. Beat the eggs and vanilla extract in a separate bowl and add to the mixture.
  4. Add the flour and mix.
  5. Separate the mixture equally into two separate bowls adding the cocoa powder into one of the bowls and mix.
  6. Pour the chocolate mixture into one of the tins and the vanilla mixture into the other two tins.
  7. Bake for 20-30 minuets or until a knife comes out clean.
  8. Whilst the cakes are cooling you can make the buttercream icing. Click here to make your own
  9. Add a few drops of food colouring into the buttercream and mix until you get your desired colour.
  10. Using a palate knife spread the icing between the layers and around the whole cake until fully covered (You may have to do a crumb coat first then another layer of icing).
  11. Using a star nozzle pipe some patterns onto the cake and add sprinkles.
  12. Serve and enjoy!

Ghost Cupcakes

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Spookalicious Chocolate cupcakes!

Makes 12 delicious cupcakes.

Ingredients

  • 6oz butter
  • 6oz caster sugar
  • 3 large eggs
  • 5oz self-raising flour
  • 1oz cocoa powder
  • 600g icing sugar
  • 300g butter
  • 12 Large marshmallows
  • White roll out icing
  • Edible pen

Method

  1. Preheat your oven to 180ºC/ Gas Mark 4 and place 12 cupcake cases on to two trays.
  2. Mix together the butter and sugar until light and fluffy.
  3. Beat the eggs in a separate bowl and add to mixture.
  4. Add the flour and cocoa powder and mix.
  5. Pour the mixture equally into each case.
  6. Bake for 20 minutes or until knife comes out clean.
  7. While the cupcakes are cooling make the icing. Click here to make your own
  8. Pipe the icing onto the cakes with a star nozzle and place a marshmallow on top of the icing.
  9. Use a cutter to cut out circles for your ghosts and place over the marshmallows.
  10. Curve up the edges of the icing to make it look like a ghost.
  11. Add the faces.
  12. Serve and enjoy!

Halloween Checkered Cake

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The spooky season has arrived

Ingredients

  • 6oz butter
  • 6oz Caster Sugar
  • 3 eggs
  • 6oz self-raising flour
  • Optional- Any spooky food colouring you like
  • 600g icing sugar
  • 200g butter

To get the checkered look you need to buy certain baking equipment

Method

  1. Preheat you oven to 180ºC/ gas mark 4 and line two, 8 inch tins with baking parchment.
  2. Mix together the butter and sugar until light and fluffy.
  3. Beat the eggs in a separate bowl and add to mixture
  4. Add the flour and mix.
  5. For checkered effect I used some equipment which you can find on Amazon.
  6. optional- add a few drops of food colouring into your mixture and stir.
  7. Pour into tins and bake for about 20-30 minutes or until knife comes out clean.
  8. Whilst the cake is cooling you can make the buttercream icing.  Click here to make your own
  9. Add your own choice of food colouring to the icing.
  10. Cover the entire cake in the icing (Sometimes you need to do a crumb coating first).
  11. Put in the fridge to set until its firm to the touch.
  12. To make the eyeballs get some white roll out icing and roll into a ball.
  13. Take some blue and black roll out icing and cut two circles making sure the blue circle is bigger than the black one.
  14. Use buttercream to stick the blue onto the white then the black onto the blue.
  15. Use a red edible pen and draw on the veins.
  16. Repeat steps for other eyeball and put on the cake.
  17. To make the ghosts cut out ghost shapes with the white roll out icing and use an edible black pen to draw on the faces.
  18. Add any other decorations you like.
  19. Serve and enjoy 🙂

Lemon Drizzle Cake

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Tangy, lemony cake!

Ingredients

  • Loaf Tin
  • 8oz butter
  • 8oz caster sugar
  • 10oz self raising flour
  • 2 tsp baking powder
  • 4 large eggs
  • finely grated zest of 2 lemons

Crunchy topping

  • 6oz granulated sugar
  • juice of 2 lemons

Method

  1. Preheat the oven to 140ºC/Gas Mark 3. Line your loaf tin with baking paper.
  2. Put the sugar and butter into a large bowl and mix well.
  3. Add the self raising flour and eggs and mix well. (Maybe do 5oz of flour, mix,  then do another 5oz so it doesn’t go everywhere)
  4. Mix in the baking powder and then zest the 2 lemons.( If you don’t know how to zest, its just the skin of the lemon and you stop zesting when you see white).
  5. Put all the mixture into your loaf tin and bake for 35-40mins or put a knife in the centre of the cake and if it comes out clean its cooked.         (Whilst the cake is cooking it’s best to make the topping, recipe down below).
  6. Allow to cool for a few mins then lift out of tin. Carefully place the cake onto a wire rack and put tissue under the wire rack to catch drips from the topping.
  7. To make the topping mix together the granulated sugar and the juice of 2 lemons until it gives a runny texture.
  8. Pour the topping onto the cake whilst the cake is still warm .
  9. Leave to cool completely until cutting.
  10. Serve and Enjoy!

Multi-Coloured Cake

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Mesmerising cake

Ingredients

  • 6oz butter
  • 6oz sugar
  • 6oz self-raising flour
  • 3 eggs
  • 1 tsp baking powder (optional)
  • food colouring (any colour)
  • cocoa powder (optional)

Method

  1. Preheat your oven to 150ºC/Gas Mark 2.
  2. Grease your cake tin with butter.
  3. In a large bowl mix together the butter and sugar until smooth and creamy.
  4. Add in the self-raising flour and eggs and mix well until smooth.
  5. Separate your mixture into three different bowls. Making sure the mixture in each bowl is equal
  6. Add a few drops of food colouring, into one bowl, until its turns to the colour your want. (don’t add too much, it will then make you mixture really watery).
  7. In a different bowl add 2 tbsp of cocoa powder and mix well. (This is if you want to do chocolate, if not use a different colour).
  8. In the last bowl you can keep it plain or add a few drops of a different food colouring.
  9. With a spoon, put the mixture into different places in the cake tin and keep doing that until there is no mixture left.
  10. Bake in the oven for 20-30mins or until knife comes out clean. Leave the cake to cool in the tin.
  11. Once its cool take out and add decorations on top. (I added Christmas decorations because at the time it was Christmas).
  12. Serve and enjoy!

Vanilla Cupcakes

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Super easy to make and taste fab.

Makes 12 cupcakes

Ingredients

Method

  1. Preheat your oven to 150ºC/Gas Mark 2. Put the cupcake cases onto the tray.
  2. Mix together the butter and the sugar until it looks light and fluffy.
  3. Crack the eggs into a separate bowl and beat, then add the vanilla extract and mix in with the eggs.
  4. Add the flour and mix until all creamy.
  5. Add two teaspoons of mixture into each cupcake case.
  6. Bake for about 20-25minutes. (To test if cooked poke a small hole with a needle and if it comes out clean its cooked)
  7. (optional) When cool pipe the icing on top with a star nozzle.
  8. (optional) Add your own sprinkle or decoration on top.
  9. Enjoy!

Butterfly Cupcakes

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These cupcakes are easy to make, look great and taste amazing.

This recipe makes around 12 cupcakes.

Ingredients

  • 6oz Butter
  • 6oz Caster Sugar
  • 3 eggs
  • 5oz Self raising flour*
  • 1oz Cocoa powder*
  • Icing sugar (optional)
  • Buttercream icing  Click here to make your own

*if making vanilla cupcakes use 6oz self-raising flour and 2tsp vanilla extract.

Method

  1. Preheat oven to 150°C/Gas mark 2. Put the cupcake cases onto the tray.
  2. Mix together the butter and sugar until it looks light and fluffy.
  3. Crack the eggs into a cup and beat together then add them into the mixture.
  4. Add the flour and cocoa powder and mix it well until creamy.
  5. Pour the mixture equally into each cupcake case.
  6. Bake them for 20-25 minutes. Poke a knife into the middle of a cake and it should come out clean if fully cooked.
  7. When the cupcakes are cool, slice the top off (1-2cm thick) and cut them in half.
  8. Pipe on a layer of buttercream and place the two cake halves in it to create wings. (see picture)
  9. (Optional) Sprinkle icing sugar over the cake for added decoration.
  10. Enjoy!