Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Flowery 1st Birthday Cake September 2, 2012

 

 

 

 

 

 

 

Here is the cake I made for my youngest Granddaughter’s 1st Birthday

 

Ingredients for the cake

 

175g butter, room temperature

175g caster sugar

3 eggs

175g self raising flour

 

Filling for the cake

55g butter, room temperature

30ml milk

1/2 tsp vanilla extract

250g icing sugar

 

To decorate the cake

1 Tbsp apricot jam

500g ready to roll fondant

 

Method

 

Preheat oven to 180C/gas mark 4.

Line 2 20cm/8ins sponge tins with baking parchment.

Cream the butter and sugar together until the mixture is pale in colour, light and fluffy.

Add the egg a little at a time, beating well after each addition.

Sift the flour a and add to the mixture, beat well.

Divide the mixture between the tins and smooth the tops over.

Bake for about 25 minutes until well risen and golden brown.

Remove from the oven and leave to cool in the tins for 5 minutes before removing and placing on a wire rack to cool completely.

 

While they are cooling make the butter cream.

Beat the butter, milk, vanilla extract and half the icing sugar until smooth. Gradually add the rest of the icing sugar and continue beating until the butter cream is smooth and creamy.

When the cake is cold, spread one with the jam, the other with the butter cream and sandwich together.

 

Knead the ready to roll fondant to soften it.

Roll out until it’s slightly larger than the cake. Heat the jam in the microwave for about 30 seconds and brush over the top of the cake, then place the rolled out fondant in place on the cake and smooth over to make sure there are no air bubbles underneath it.

You can then add whatever decorations you like. I used two different sized flower blossom plunger cutters. Attached the larger ones on top of the cake and the smaller ones around the side. To attach them I used a small dab of water then held each one in place for a few seconds. Then coloured a small amount of icing sugar yellow for the larger flowers on the top of the cake.

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Cherry Bakewell Cupcakes May 12, 2012

Tip: When using glace cherries, make sure they are washed and dried really well, otherwise the syrup they are kept in will leak into your icing, if being used to decorate the cake, or cause the cherries to sink to the bottom of the sponge cake during baking.

Makes 12 – 18

Ingredients

For the Cupcakes

150g butter, very soft

150g sugar

100g self raising flour

3 large eggs, beaten

1/2 tsp baking powder

60g ground almonds

1-2 Tbsp milk

4 Tbsp raspberry jam

For the Icing

250g icing sugar

about 3 Tbsp lemon juice

12 glace cherries

Method

Preheat oven to 190C/375F/gas mark 5.

Beat the butter with a mixer until creamy. Add all the other ingredients for the cup cakes, except the jam, and beat until light and creamy.

Spoon the mixture into cup cases, dividing it evenly. Level the mixture in each case using the back of a teaspoon.

Bake for 15 – 20 minutes or until golden brown and firm to touch.

Remove cupcakes from the tin and leave on a wire rack to cool.

To make the icing, sift the icing sugar into a bowl and mix in the lemon juice to make a thick, but spoonable and runny icing. Set aside.

Using an apple sorer or small sharp knife, remove the centre from each cup cake, only cutting two-thirds of the way down. Stir the jam until it is a little runny, then carefully spoon into the holes in the cup cakes until the jam just reaches the top (don’t over fill).

Beat the icing. then spoon it over the top of each cup cake to flood the surface until the icing reaches the sides of the paper case. Be careful that the jam doesn’t become mixed into the icing. Add a cherry to the middle immediately and leave to set.

 

Raspberry Cupcakes April 23, 2012

Made these for my Granddaughter.

Putting the raspberry jam directly into the mixture makes the cupcakes look pretty when cut open. You could decorate them with fresh raspberries.

Ingredients

110g butter, at room temperature

170g caster sugar

2 large eggs

125g self raising flour, sifted

120g plain flour, sifted

125ml milk, at room temperature

1 tsp vanilla extract

3Tbsp raspberry jam

250g icing sugar, sifted

Red food colouring (I find the gel sort is the best)

2 – 3 Tbsp water

Cake Sprinkles, I used sugar & sherbet

Method

Preheat oven to 190C/375F/gas mark 5 and line your cake trays with cupcake cases.

In a bowl cream the butter and sugar until pale and smooth.

Add the eggs, one at a time, mixing for a few minutes after each addition.

Combine the two flours in a separate bowl. Put the milk in a jug and add the vanilla extract to it.

Add one third of the flours to the creamed mixture and beat well. Pour in one third of the milk and beat again. Repeat these steps until all the milk and flour have been added.

Gently fold in the raspberry jam until most of it is combined. The idea is to have some jam streaks running through the mixture, rather than an evenly coloured mixture.

Spoon the mixture into the cupcake cases, filling them to about two thirds full.

Bake for about 20 – 25 minutes until slightly raised and golden brown.

Remove from the oven and leave to completely cool on a wire rack.

In a bowl, put the sifted icing sugar, add 1 Tbsp of water and a little food colouring and mix well adding more water and colouring as needed. Only ever add the colouring a little at a time. You need this to be just pouring consistency.

Spoon over the cakes, smoothing it over with a teaspoon, then just before it set’s dip the cakes into the sugar sprinkles.

 

Easter Cake with Chocolate Glaze April 7, 2012

 

 

Ingredients

 

For the Cake:

175g/6oz  butter

175g/6oz caster sugar

3 eggs, beaten

175g/6oz self-raising flour, sifted

pinch of salt

3 Tbsp jam

 

For the Chocolate Glaze:

180g chocolate, broken into pieces (I used white chocolate, but you can use milk or dark if you wish)

125g butter

1 Tbsp golden syrup

 

Method

 

Preheat the oven to 180C/350F/ gas mark 5.

Grease and line two 20cm/8ins sponge tins.

Cream the butter and sugar together until the mixture is pale and fluffy.

Add the egg a little at a time beating well after each addition.

Sift the flour and salt and carefully add to the mixture, folding it in using a metal spoon.

Divide the mixture between the two tins and level the tops.

Bake in the centre of the oven for 25-30minutes until well risen, golden brown and just beginning to shrink from the sides of the tin.

Leave in the tins for 5 minutes before turning out onto a wire rack to cool.

When completely cooled sandwich together with your preferred jam.

 

To make the chocolate glaze:

Put all the ingredients into a saucepan over a very low heat. Stir the mixture with a wooden spoon until all the ingredients have melted. Beat with a bulb whisk (not electric) until blended into a smooth mixture, this will take 1-2 minutes.

With the cake placed on a wire rack and a bowl placed underneath to catch the overflow, pour the glaze carefully over the cake, trying to cover any gaps.

 

 

 

 

 

Simnel Cake April 1, 2012

Originally made and given to Mothers on Mothering Sunday.

It was not eaten on Mothering Sunday because of the rules of Lent, instead it was saved until Easter.

The word simnel probably derived from the latin word ‘simila’, meaning fine, wheaten flour from which the cakes were made.

The Simnel cake is a fruit cake. A flat layer of marzipan is placed on top and decorated with 11 marzipan balls representing the 12 apostles minus Judas, who betrayed Christ.

Simnel cake is still made in many parts of Britain today, although it is now more commonly made for and eaten at Easter.

Ingredients

175g/60z butter

175g/6oz soft brown sugar

3 large eggs

175g/6oz plain flour

Pinch of salt

1 tsp mixed spice

350g/12oz dried mixed fruit

55g/2oz chopped mixed peel

1/2 lemon. grated zest only

1 – 2 Tbsp apricot jam

1 egg, beaten for glazing

500g/1lb marzipan

Method

Roll out a third of the almond paste to make a circle 18cm/7in in diameter and reserve the remainder for the cake topping.

Preheat oven to 140C/275F/Gas 1. Grease and line a 18cm/7in cake tin.

Cream the butter and sugar together until pale and fluffy. Gradually beat in the eggs until well incorporated and then sift in the flour, salt and mixed spice  a little at a time. Finally, add the mixed dried fruit, peel and grated lemon zest and stir into the mixture.

Put half the mixture into a greased and lined 18cm/7in cake tin. Smooth the top and cover with the circle of almond paste. Add the rest of the cake mixture and smooth the top leaving a slight dip in the centre to allow for the cake to rise. Bake in the preheated oven for 1¾ hours. Test by inserting a skewer in the middle – if it comes out clean, it is ready. Once baked, remove from the oven and set aside to cool on a wire rack.

Brush the top of the cooled cake with the apricot jam. Divide the remainder of the almond paste in half; roll out a circle to cover the top of the cake with one half and form 11 small balls with the other half.

Place the circle of paste on the jam glaze and set the balls round the edge. Brush the cake topping with a little beaten egg.

Preheat the grill to high. Place the cake onto a baking tray and grill for 1-2 minutes, or until the top of the marzipan begins to brown. Alternatively, lightly heat the cake topping using a cook’s blow torch, until the marzipan is golden-brown.

 

Apricot and Marzipan Loaf Cake January 22, 2012

Makes 1 large loaf cake. Looking at the amount of ingredients might put you off making this but it really is an easy one to make 😉

Ingredients

For the cake

300g self raising flour

pinch of salt

150g butter, cool and firm but not rock hard

100g caster sugar

100g soft-dried apricots

159g sultanas

2 eggs

1/2 tsp vanilla extract

150ml milk

150g marzipan

To finish

2 Tbs apricot jam

2 Tbs flaked apricots

Also needed

1 900g loaf tin or a 20cm round, deep cake tin (lined)

Method

Preheat oven to 180C/350F/gas 4.

Put the flour and salt into a mixing bowl. Cut the butter into small pieces and add to the flour, rub in with fingertips until the mixture looks like bread crumbs.

Stir in the sugar. Roughly chop the apricots and add to the bowl along with the sultanas. Beat the eggs with the vanilla and milk, add to the bowl and mix with a wooden spoon to make a stiff cake mixture.

Spoon one-third of the mixture into the prepared tin and spread evenly. Cut the marzipan into 1.5cm cubes and arrange half on top of the cake mixture. Cover with half of the remaining mixture, spreading it evenly. Arrange the rest of the marzipan cubes on this layer. Spread the rest of the cake mixture on top to evenly fill the tin.

Gently bang the tin on the worktop to release any air bubbles.

Bake for 1 to 1 1/4 hours or until a skewer comes out clean (it’s best to test in several places, because it’s hard to avoid the marzipan). Transfer to a wire rack and leave to cool for 15 minutes before carefully turning out to cool completely on the wire rack.

To finish, carefully heat the apricot jam in a microwave (about 30-45 secs). Brush the melted jam over the cake and scatter the flaked almonds all over it. Leave to set.

 

Victoria Sponge Cake December 20, 2011

Filed under: Butter,Cake,Eggs,Icing Sugar,Jam,Self Raising Flour,Sugar,Uncategorized — dogsmum @ 10:36 pm

These cakes can also be flavoured with grated lemon rind and sandwiched together with lemon curd for a summery feel.

For a simple butter cream filling, you can beat equal amounts of butter and icing sugar until light and fluffy.

Ingredients

175g/6 oz butter, at room temperature

175g/6 oz caster sugar

3 eggs, beaten

175g/6 oz self raising flour

pinch of salt

jam

Method

Preheat oven to 180C/350F/gas mark 4

Line two 8 inch sponge tins with baking parchment.

Cream the butter and sugar together until the mixture is pale, light and fluffy.

Add the egg a little at a time, beating well after each addition.

Sift the flour and salt and carefully add to the mixture, folding it in with a metal spoon or spatula.

Divide the mixture between the tins and smooth over with a spatula.

Place then on the same shelf in the centre of the oven and bake for 25-30 minutes until well risen, golden brown and begining to shrink from the sides of the tins.

Remove from the oven and allow to stand for 5 minutes.

Loosen the cakes from around the edge of the tins using a spatula. Turn onto a wire rack to cool completely.

When completely cool, sandwich together with butter cream, or if you like jam and butter cream.

I used a jar of Strawberry Filling for the one pictured above.

 

 
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