Granny's Kitchen

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

Easter (egg) Cake April 16, 2017

Happy Easter everyone!

Before the recipe I’d like to welcome all my new followers & thank everyone for all the likes 🙂

 

Ingredients for the cake, which is a basic Victoria Sandwich

 

175g butter, room temperature

175g caster sugar

3 eggs, beaten

175g self raising flour

pinch of salt

 

Method

 

Preheat oven to 180C/gas 4

Line 2 20cm sponge tins with parchment paper

Cream the butter and sugar together until its pale, light and fluffy

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

Sift the flour and salt and add to the mixture, folding in carefully

Divide the mixture into the tins and bake for 20 – 25 mins, until well risen and the sides of the cake are just coming away from the tins

Remove from the oven and leave for 5 mins before turning out onto a cooling rack, leaving the parchment paper attached to the cake until they are completely cold

 

Vanilla Buttercream

 

110g butter, room temperature

60ml milk, room temperature

1 tsp vanilla extract

500g icing sugar, sieved

A few drops yellow food colour

 

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

Add food colouring, carefully, only 1 drop at a time and beating well after each addition, until you get the colour you want.

 

Remove the parchment paper from one of the cakes and spread with strawberry jam. Remove the parchment paper from the other cake and spread on some of the buttercream then sandwich the two together.

Spread a little buttercream on a cake board and place the cake onto it (this will stop the cake moving).

I’ve used Kit Kat Bites around the side but you can use whatever you prefer. Spread a little buttercream on each and stick them to around the side of the cake, leaving a small gap for the chocolate eggs to fall down.

Spread buttercream all over the top of the cake. I then left it for 1 day to harden slightly before adding a mixture of Cadbury’s Mini Eggs and Galaxy Golden Eggs. I then put a small dab of buttercream on a few eggs and placed them onto the cake to give the look of the eggs overflowing.

Tip: Don’t add the eggs more than 12 hours ahead of putting the cake out as the shells on the eggs will go soft in the buttercream. Still edible, but softer 😉

 

Little Blueberry Bites October 15, 2016

blueberry

Everybody loves pancakes, right? But how often do we make them? Here’s a sweet and simple excuse to make them more often.

 

Ingredients

 

1 cup plain flour

1 tsp baking powder

2 tsp sugar

1 whisked egg

1/2 tsp vanilla extract

1/2 cup milk

2 Tbsp melted butter

Approx 40 blueberries

 

Method

 

Before you start preparing the batter, preheat the oven to 190C/gas 5.

Mix the flour, baking powder, and sugar in a bowl.

In a separate bowl, mix the egg, vanilla, milk, and butter.

Now combine both the dry and wet ingredients in a large bowl and mix well.

Spoon your batter into a mini muffin or cake pop pan. Fill only 2/3 of the muffin mold so that the batter does not overflow.

Add two blueberries into every batter-filled mold, or however many you like! But careful not to add too many berries, otherwise your batter might be a bit mushy.

Now bake the bites for 15 minutes.

Makes approx 24 mini bites, although I had eaten a fair few before I got to take the picture. They are perfect just 5 minutes after they come out of the oven, but also good when cold.

 

Rainbow Swiss Roll Cake July 1, 2016

Swiss

The rainbow craze is crazy, but lets just go with it…

 

For this rainbow swiss roll I’ve gone with the Victoria Sponge Cake recipe again

175g/6 oz butter, at room temperature

175g/6 oz caster sugar

3 eggs, beaten

175g/6 oz self raising flour

pinch of salt

7 food colours

For the buttercream

175g icing sugar, sifted

85g butter, softened

1/2 tsp vanilla extract

Tbsp  milk to soften if needed

 

Method

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

Line two swiss roll 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 equally between 7 small dishes. Add a small amount of differnt colour to each dish and mix in well, adding a little more colour if needed.

Transfer the mixture from the small dishes into seperate piping bags, snip the end of each bag and starting at an angle, pipe a line of each of the different colours across the pans.

Bake for 10 minutes after that time the cake should just be coming away from the sides of the tin, if not leave for another 3 – 5 minutes.

Remove from the oven and allow to stand for 10 minutes.

Loosen the cakes from the tins. Turn onto a wire rack to cool completely.

Whisk the butter in a bowl until nice and soft then add half of the icing sugar, whisk well, add the extract and the rest of the icing sugar and again whisk well. If the buttercream is a little too stiff to spread easily, then add the milk and whisk again.

Place the two cakes end to end, spread with the buttercream and roll up starting with a short end.

If liked you could add coloured sprinkles to the buttercream and mix in.

 

Lemony Hot Cross Bun Pudding April 3, 2016

Lemony Hot Cross

Use up your leftover hot cross buns in this tasty spin on traditional bread and butter pudding – a great spring bake.

 

Ingredients

 

4-6 hot cross buns

200g lemon curd

2 eggs

200ml double cream

200ml milk

1/2 tsp vanilla extract

4 Tbsp caster sugar

 

Method

 

Butter a 1-litre baking dish that will quite snugly fit the buns. Cut each bun in halve, and sandwich back together with a generous spreading of lemon curd. Arrange buns in the dish.

Whisk egg, cream, milk and remaining curd together, then sieve into a jug with the vanilla extract and 3 tbsp of the sugar. Pour over the buns and stand at room temperature for 30 mins for the custard to soak in.

Heat oven to 160C/ gas 3. Scatter the remaining sugar over the pudding. Bake for 30-40 mins until the top is golden and the custard gently set. Stand for 5 minutes before serving.

 

Giant Sugar Cookies December 28, 2015

Giant Sugar Cookies 2

These are fun and easy to make, just make sure the kiddies don’t eat a whole one in one sitting!

 

Ingredients for the cookies

 

1 cup butter (softened)
1 cup granulated sugar
1 large egg
2 teaspoon vanilla extract
3 cups flour
1 teaspoon baking powder

 

Ingredients for the icing

 

1 1/2 cups icing sugar, sieved
4-6 teaspoons milk
3-4 teaspoons golden syrup
1/2 teaspoon vanilla extract

1 bar (150g) white chocolate

food colouring of choice

sugar sprinkles (optional)

Makes 3 giant (teaplate size) and 8 small cookies.

 

Method

 

Combine the butter and sugar in a bowl and cream together until smooth and fluffy. Add one egg and vanilla extract. Mix well until ingredients are thoroughly incorporated. Combine baking powder and flour into a large bowl and mix well. Add this to the butter mixture. Mix with a wooden spoon until the dough is combined and crumbly. Transfer into a plastic bag and knead with your hands until it becomes a dough. Close the bag and refrigerate for 20 minutes. Preheat the oven to 175C/gas 4.

Flour your work surface and take your dough out of the refrigerator. Roll to about 1 cm thickness (1/3 inch). I cut the cookie by placing a teaplate on the dough and cut around it with a knife. Carefully place onto a baking sheet lined with parchment paper. Make smaller cookies with the leftover dough. Bake for 15 minutes (about 8 minutes for smaller cookies). Let the cookies cool completely before icing.

To make the icing, combine icing sugar and milk (only using 4 tsp of the milk to start with. Mix well. Add syrup and mix to get the right consistency. Add vanilla extract for flavour. Pour the icing onto your cookie and spread evenly. Melt white chocolate in the microwave for 30 seconds increments being careful not to burn the chocolate. Stir until the chocolate has completely melted and smooth. Divide the melted chocolate in two and colour them with just a little food coloring. Pour the colored icing on top of the cookies (I didn’t pour mine straight away so it sort of blobbed on as it was begining to set) :-(. If desired, add sugar sprinkles on top. If you have smaller cookies, decorate them as desired.

 

 

 

 

 

Slow Cooker Chocolate Lava Cake November 8, 2015

Choc Lava

This is a nice easy dessert, as long as your not using your slow cooker for dinner.

Serves 12.

 

Ingredients

 

1 box of Devils food cake mix

1 & 2/3 cups of water

3 lrg eggs

1/3 cup of oil (I used olive oil)

2 sachets chocolate angel delight (instant chocolate pudding mix, approx 4oz)

2 cups cold milk

12 oz milk chocolate chips

 

Method

 

In a large bowl, combine the cake mix, water, eggs and oil. Beat on low speed for 30 seconds, then beat on medium for 2 minutes. Transfer to a greased 4-qt. slow cooker.

In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over cake batter then sprinkle on the chocolate chips. Cover and cook on high for 2 – 2 1/2 hours. Keep an eye on it after 2 hours, you’ll know when it’s cooked as the sides of the cake will start to come away from the side of the cooker. At this stage if you leave it longer it might start burning. Serve warm.

If it does go cold before it’s all eaten you can put a portion at a time in the microwave for 1 1/2 minutes…perfect.

Tip: I wouldn’t suggest you use this recipe for a smaller than 4-qt. slow cooker as it will likely boil over.

 

 

 

 

Dark Chocolate Fudge Cake September 13, 2015

Rich Dark Chocolate Cake

Rich, soft, moist and fudgy.

After taking the photo of this I thought, it could also be covered in a lovely ganach, or maybe not, maybe that would make it too rich and chocolatey. Hmmm is there such a thing? It would also be nice if you zapped a slice of it in the microwave then topped it with ice cream and raspberries…Oh yessssssssss!

 

Ingredients

 

2/3 cup milk

1 1/2 tsp vinegar

1/2 cup honey

1/4 cup of oil, I used olive oil

1 tsp vanilla bean paste or you could use extract

1/3 cup cocoa powder

1 cup plain flour

1/2 tsp salt

3/4 tsp baking powder

1/2 cup chocolate chips

 

Method

 

Preheat oven to 175C/gas 4.

Line an 9” round or square baking tin.

Whisk together the first 5 ingredients, and set aside for at least 10 minutes.

Meanwhile, stir together the remaining ingredients in a separate bowl until well-mixed.

Pour wet into dry, stir just until evenly mixed, and transfer to the prepared tin.

Bake 25-30 minutes on the middle rack, or until cake is light and fluffy and a toothpick inserted into the center comes out clean.

Tip: the chocolate chips can be stirred into the mixture or scattered on top.

 

 

 
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