Granny's Kitchen

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

Pink Castle Birthday Cake September 8, 2014

Pink Castle Birthday Cake

Must admit when I started this one I did get a bit stressed, but once I’d got going it was easier than I thought it was going to be.


To start you’ll need 2, 21cm/8” square madeira cakes.


Ingredients & method for madeira cake (makes 1 cake)


Butter 138g

Margerine 138g

Caster sugar 366g

Vanilla extract 2 tsp

6 eggs

Plain flour 412g

Baking powder 3 tsp

Hot water 5 Tbsp




Line a 21cm/8” deep square tin with baking parchment. Preheat oven to 180C/gas 4.

Start by blending the butter and sugars together until the mixture is light and fluffy.

Add the vanilla essence.

Add the eggs one at a time. To stop the mixture from curdling add a spoon of the flour as you add each egg.

Once all the eggs have been combined, add the rest of the flour with the baking powder and continue to mix.Ensure all the ingredients have been mixed to a smooth consistency then add the hot water, slowly, until it is completely blended.

Pour the cake mix to the tin and bake for 1hr 15mins. Check it after an hour as you might need to cover the top with foil to stop it burning during the last 15mins.

Once you have removed the cake from the oven leave it to cool for 10-20 minutes then turn it out onto a cooling rack. Don’t leave the cake in the tin to cool completely as it will ‘sweat’ and go soggy rather than stay moist.

I read about this technique on a blog and was a bit dubious about it working, but it does work! Ensure that the oven is at the right temperature before you start. Line the baking tin as usual and pour the Madeira mixture into the tin. Scoop the centre of the cake mix up to the sides so that you can see the bottom of the tin and then pop it in the oven. Avoid opening the door to peek. Don’t worry the cake will fill the hole, bake perfectly and be nice and flat.


Ingredients & method for the buttercream


500g butter, room temperature

1kg icing sugar, sifted

2 tsp vanilla extract

1 Tbsp milk

Pink food colouring




Cream the butter until it turns pale.
Mix in icing sugar.
Add the vanilla extract and mix well.
Add a little milk if necessary to make a smooth consistency.

Add the food colouring, a little at a time until you have your desired colour.


Extra’s you’ll need to make the castle


Strawberry jam

5 ice cream cones

Pink wafer biscuits

Pink glimmer sugar

Princess sugar shapes

Pink sugar balls


Constructing the castle


Cut your first cake in half, spread the one half with jam, the other half with some of the buttercream and sandwich together.

Using the second cake, cut in half again, as with the first cake and put the one half to one side. Now cut the half you have into quarters.

Using two of those quarters, sandwich them together with jam and buttercream and place in the centre of the larger one you have already sandwiched together.

Crumbcoat the whole cake and leave in the fridge for an hour.

Once out of the fridge, buttercream the whole cake.

Put the glimmer sugar onto a plate.

Cover the ice cream cones, one at a time, with buttercream then roll in the glimmer sugar. Place one at each corner of the base cake and one in the centre of the top cake, pressing down gently into the buttercream. Add a sugar ball to the top of each cone.

Use two wafer biscuits for the doors and cut some in half for the windows, use a little royal icing to outline them.

Add the princess sugar shapes around the castle walls.



Rose Cupcakes for Valentine’s Day February 13, 2013

Valentine Cupcakes 4

Covered with pale pink rose buttercream and sugared hearts these delicately scented cupcakes are sure to inspire some love. If not for you, for you’re cupcakes 😉




110g butter, at room temperature

225g caster sugar

2 large eggs

150g self raising flour, sifted

125g plain flour, sifted

1 tsp rosewater, or to taste

120ml milk, at room temperature




Pre heat the oven to 160C/gas 4 and line a cupcake tin with paper cases.

Cream together the butter and sugar in a large mixing bowl until the mixture is pale and smooth. Add the eggs one at a time beating for a few minutes between each addition.

Combine the two flours in a a seperate bowl. Mix the rosewater with the milk in a jug and test it: rosewater varies in quality and strength, so taste the mixture and adjust the amount you need. Add one-third of the flours to the creamed mixture and beat well, pour in 0ne-third of the milk and beat again. Repeat until all the flour and milk have been used.

Spoon the mixture into the cupcake cases and bake for about 25 minutes until slightly raised and golden brown.

Leave in the tin for 10 minutes before transferring to a wire rack to cool, while you make the buttercream frosting.

Makes approx 18 cupcakes, depending on size.


Ingredients for the rose buttercream frosting


115g butter, at room temperature

4 Tbsp milk, at room temperature

500g icing sugar, sifted

1 tsp rosewater

pink food colouring (optional)




In a mixing bowl beat the butter, milk, rosewater and half the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat again until the buttercream is smooth and creamy.

To colour, simply add a few drops of pink food colouring.

Spread the butter cream over the cupcakes and add cystallised rose petals, sugar hearts, love hearts, hundreds and thousands – it’s up to you!


Cupcake decorated cupcakes August 22, 2012


Ingredients for the cupcakes


175g/6 oz butter, softened

175g/6 oz caster sugar

4 Tbsp milk

2 eggs, beaten

175g/6 oz plain flour

1 tsp baking powder


For the icing


225g/8oz icing sugar,sifted

a few drops of vanilla extract

3-4 tsp hot water

yellow food colouring

pink food colouring


To decorate


light brown ready to roll fondant

white ready to roll fondant

red writing icing




Preheat oven to 180C/gas mark 4. Place 12 paper cases in a 12 hole muffin tin. Beat the butter and sugar together until light and creamy.

Add the milk and eggs gradually, beating well. Sift in the flour and baking powder.

Spoon the mixture into the paper cases.

Bake for 15 – 20 minutes, until golden and springy to the touch. Leave to cool in the tins for 10 minutes before removing and placing on a wire rack.

While your waiting for the cupcakes to cool, make the mini cupcake toppers. Roll out both the white and brown fondant thinly, then cut out 12 case shapes from the brown fondant and 12 wavy frosting shapes from the white fondant. Leave them to dry out a little.

Sift the icing sugar into a bowl and gradually stir in the vanilla extract and enough hot water to make a thick, smooth icing. Divide the icing in half and colour one half pink and the other half yellow, with a few drops of food colouring. Spread the icing over the cupcakes, then decorate with the cupcake toppers, pressing them very lightly into the icing, then finish them off by adding a tiny drop of red writing icing.  Leave to set.



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