Browsing Tag

Sponge Cake

Cakes and bakes

Thank You Cake

You can say thank you with flowers, or you can go that extra mile and bake something lovely. This little, sweat treat is big enough to show someone you care, but small and simple enough to make in no time at all. I made the flower shapes with a flower cutter, I’m not the neatest baker so this cutter was perfect and it came with three sizes so you can create any size of masterpiece.

I made this cake as an individual serving, having said that you could easily get two decent portions from this.

Ingredients
2 oz self raising flour
2 oz golden caster sugar

2oz unsalted butter, softened
1 medium egg
1 tbsp milk

11cm cake tin

For decorating
Butter icing
2oz unsalted butter
5oz icing sugar
1tbsp milk

250g ready to roll white icing
selection of ready to roll icing in colours for your flowers
flower cutters
Icing sugar for rolling
rolling pin

Preheat the oven to 150C and grease and line your tin.

Add all of the ingredients except the milk to a food processor and mix until well combined, if the mixture is a little tough add the milk.

Transfer to the baking tin and bake for about 20 minutes or until golden brown.

Allow the cake to cool.

To make the butter icing, mix the butter until soft then slowly add the icing sugar. Finally add the milk and mix until well combined.

Keep a small quantity of butter icing to one side to attach the flowers.

Spread the butter icing over the cake and chill in the fridge for about 20 minutes.

Roll out the white icing so it’s big enough to cover the cake and be trimmed.

Using the cutters press flowers in different sizes and colours.

Cover the cake trying to get as smooth as possible, trim off the excess. Attach the flowers with the set aside butter icing.

March 5, 2018 By
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Cakes and bakes

Lemon Cake

In the absence of any real sunny, warmth, I’ve brought you a recipe that uses an ingredient that always reminds me of summer. But rather than the lemon being in a long, cool drink, this time it’s in a light, fluffy sponge cake.

Ingredients
140g plain flour
140g golden caster sugar
1 ½ teaspoons of baking powder
40g unsalted butter
1 ½ tablespoon of honey
juice and zest of one lemon, set aside some zest for the topping
110ml whole milk
1 medium egg

For the topping
4oz icing sugar
3 tablespoons of water

Grease and line a 20cm cake tin and preheat the oven to 150C.

I use a food processor for this, but you can equally make this by hand. Place all of the ingredients except the milk into a bowl minus. Mix until all of the ingredients are well combined and the mix becomes a little firm.

Slowly add the milk until well mixed. Pour into your tin and bake for about 20 minutes or until light golden brown.

While the cake is cooling, mix the icing sugar with one tablespoon of water and stir well. You’re looking for icing that will hold itself on top of the cake. If the icing is tough and won’t likely spread, add a further tablespoon of water.

Pour the icing on the cake, allow to set and then add a sprinkle of the leftover lemon zest.

February 26, 2018 By
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Cakes and bakes

Tie-Dye Cake

Heart Cake

This cake takes a basic sponge recipe and gives it a bit of a glam makeover. I used pink colouring with the plain mixture for this, but you could add a couple more for a rainbow effect;, use browns and greens for a camo’ effect or even black, brown and plain for an animal print effect.

Ingredients

  • 6oz self raising gluten free flour
  • 1 tsp xanthan gum
  • 6oz golden caster sugar
  • 6oz room temperature butter
  • 3 large eggs
  • ½ tsp vanilla extra
  • Decorations, I used plain icing with an edible glitter spray.
    Cookie cutters

Pre heat the oven to 160c and line your baking tin, this mixture is enough for two 8inch sandwich tins or a single larger tin.

I prefer the all in one method, so put all the ingredients into a food processor and mix until you have a well-combined, creamy mixture.

Pour into your baking tin/s and bake for about 20 minutes until the edge just starts to come away from the tin and the middle is soft and springy.

Allow to cook then using your cookie cutters gently cut out the shapes.

Tie-dye Cake

I didn’t want too much decoration on my cakes because I wanted the tie dye effect to be seen. So I went for a simple icing sugar and water mixture, I’d like to give instructions but when I make icing it starts off with a little icing sugar then I add too much water then I have to add more icing sugar, then it’s too gloopy so I add more water then I run out of icing sugar, have tons of icing and only use a fraction. Once the icing had set I used a light spray of edible silver spray.

February 5, 2018 By
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