Tag: icing

Classic Victoria Sponge Cake

Leave a comment

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

Leave a comment

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

Leave a comment

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!

Halloween Checkered Cake

Leave a comment

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 🙂

Vanilla Cupcakes

Leave a comment

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!

Buttercream Icing

2 Comments

A lovely topping for many cake recipes.

Makes enough icing for 12 cupcakes

Ingredients

  • 600g Icing sugar
  • 300g Softened butter
  • Vanilla extract

Method

  1. Mix the icing sugar and butter together until smooth.
  2. Add in a few drops of vanilla extract and mix well.
  3. Fill a piping bag and pipe onto a cake or spread with a knife.