Granny's Kitchen

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

Lemon Sponge Birthday Cake August 2, 2013

Birthday

A Gerbera flowering birthday cake for my daughter in law. Happy birthday Beth!

 

Ingredients for the cake

 

175g butter, room temperature

175g caster sugar

3 eggs

175g self raising flour

pinch of salt

zest of 1 lemon

3 Tbsp lemon curd

 

To decorate

lemon buttercream

500g white ready to rool fondant

small amount of red, yellow & green fondant, to make the flowers and leaves

 

Method

 

Preheat the oven to 180C/gas 4.

Grease and line with baking parchment paper, two sponge tins.

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

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

Sift in the flour and salt, and beat again.

Add the lemon zest and fold in.

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

Bake for 25 – 30 minutes until well risen, golden brown and begining to shrink from the sides of the tin.

Allow to stand for 5 minutes then place on a wire rack to cool completely.

Once cold, spread one cake with lemon curd, the other with half of the lemon buttercream and sandwich together.

Crumbcoat the whole cake with the rest of the lemon buttercream and place in the fridge for an hour.

Roll out the white fondant and cover the cake, smoothing over as you go.

Using flower cutters, cut out flowers from the red and yellow fondant, leaves from the green fondant, attach these to the cake with a tiny dab of water.

Prefferably keep the cake under a food net or cardboard cake box rather than a plastic container.

 

Lemon buttercream

 

110g butter, room temperature

2 Tbsp fresh lemon juice

2 tsp lemon zest

500g icing sugar, sifted

 

Method

 

Beat the butter, lemon juice, lemon zest and half the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat until smooth and creamy.

 

 

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3 Peaks Challenge Birthday Cake May 17, 2013

3 Peaks

Happy Birthday Paul!!

Thank’s to this fellow blogger for the recipe I used for the cake…http://andcute.com/

Also thank’s to my daughter, Alice for making the flags 😉

 

Ingredients

 

3/4 cup unsweetened cocoa powder

1 1/2 cups plain flour

1 1/2 cups granulated sugar

1 1/2 teaspoons baking soda

3/4 teaspoon salt

2 large eggs, lightly beaten

3/4 cup whole milk + 1 tbsp. vinegar (or buttermilk)

3/4 cup warm strong coffee

1 teaspoon pure vanilla extract

 

Method

 

Line a 9” by 13”  baking dish with parchment paper, so it hangs over the edges.

Preheat the oven to 180c/gas 4 1/2.

Whisk together the dry ingrdients (flour, sugar, cocoa, baking soda, salt).

Add wet ingredients (eggs, milk vinegar mix, coffee, vanilla extract) and blend together until well combined, this is quite a runny mixture.

Pour into baking dish. Bake for 25 – 30 minutes.

To make this cake I baked two of these, one for the base and I cut the other one into pieces to build the mountains.

 

I covered the cake with buttercream, also using it to stick the cut pieces of cake together to build the mountains.

 

For the buttercream

 

175g chocolate

225g butter, at room temperature

1 Tbsp cooled, strong coffee

1 tsp vanilla extract

250g icing sugar, sifted

 

Melt the chocolate, carefully in the microwave or in a basin over a pan of hot water, which I find is the safest way. Leave to cool slightly.

In a large bowl beat the butter, coffee, vanilla and icing sugar until smooth.

Add the melted chocolate and beat again until thick and creamy. If it looks too runny to use, simply keep beating – this will thicken the buttercream and improve its consistency.

Once the cake was covered and the mountains put together with the buttercream and covered with buttercream, I coloured a small amount of ready to roll white fondant green and used my garlic press to make the grass.

I rolled more of the white fondant very thinly to make snow for the peaks of the mountains, before placing it onto the mountain peaks I sprayed it with silver shimmer.

 

 

 

 

New Baby Cupcakes January 15, 2013

Baby Cakes 4

I made these for my neighbour who recently had a little boy.

 

Ingredients for the cupcakes

 

55g butter at room temperature

112g caster sugar

1 large egg

75g self raising flour, sifted

63g plain flour, sifted

60ml milk at room temperature

1 tsp vanilla extract

 

Method

 

Pre heat oven to 160C/gas 4. Line a cupcake tray with paper cases.

Cream the butter and sugar until pale and smooth. Add the egg, mixing for a minute or two.

Combine the flours in a seperate bowl. Put the milk into 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 flour and milk have been used.

Spoon the mixture into the cases, filling them to about two-thirds full. Bake for 25 minutes.

Leave in the tin for 10 minutes before transferring to a wire rack to cool completely .

 

Ingredients for the buttercream

 

55g butter at room temperature

30ml milk at room temperature

1/2 tsp mint extract

250g icing sugar, sifted

Few drops of green food colouring or gel

 

Method

 

Beat the butter, milk, mint extract 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.

Add a drop of green colouring and beat thoroughly.

Spread evenly over the cupcakes.

I then used 250g of ready to roll white fondant and using a plain cookie cutter, cut disks just slightly smaller than the top of the cupcakes. Place on top of the buttercream. Then I added the tiny blue feet.

 

 

Classic Christmas Cake November 30, 2012

Classic Christmas

This is a nice easy cake to make if you don’t have the time to be cutting out, shaping & making fondant items to decorate it with.

Just pop to the shop and buy some plastic ones, along with a cake frill to wrap around and a Christmas themed cake board  😉

This is an 8”/21cm cake.

 

Ingredients

 

1 lb (450g) currants

6 oz (175g) sultanas

2 oz (50g) glace cherries

2 oz (50g) candied peel

8 oz (225g)plain flour

1/2 teaspoon of salt

1/4 teaspoon grated nutmeg

1/2 teaspoon ground mixed spice

8 oz (225g) unsalted butter

8 oz (225g) soft brown sugar

4 large eggs

zest of 1 lemon

zest of 1 orange

You will also need an 8 inch (21cm) round cake tin

500g marzipan

500g ready to roll fondant

6Tbsp apricot jam

 

Method

 

You need to start this cake the night before you want to cook it. All you do is weigh out the dried fruit and mixed peel, place it in a mixing bowl and mix in the hot tea. Cover the bowl with a clean tea towel and leave the fruit to absorb the tea for up to 12 hours.

Next day pre-heat the oven to gas mark 1, 275°F (140°C). Then measure out all the rest of the ingredients. The treacle will be easier to measure if you remove the lid and place the tin in a small pan of barely simmering water. Now begin the cake by sifting the flour, salt and spices into a large mixing bowl. Next, in a separate large mixing bowl, whisk the butter and sugar together until it’s light, pale and fluffy. Now beat the eggs in a separate bowl and add them to the creamed mixture a tablespoonful at a time; keep the whisk running until all the egg is incorporated. If you add the eggs slowly by degrees like this the mixture won’t curdle. If it does, don’t worry, any cake full of such beautiful things can’t fail to taste  good!

When all the egg has been added, fold in the flour and spices, using gentle, folding movements and not beating at all (this is to keep all that precious air in). Now fold in the fruit, peel and treacle and finally the grated lemon and orange zests. Next, using a large kitchen spoon, transfer the cake mixture into the prepared tin, spread it out evenly with the back of a spoon.  Finally cover the top of the cake with a double square of baking parchment with a 50p-size hole in the centre (this gives extra protection during the long slow cooking).

Bake the cake on the lowest shelf of the oven for 4½-4¾ hours. Sometimes it can take up to ½-¾ hour longer than this, but in any case don’t look till at least 4 hours have passed. Cool the cake for 30 minutes in the tin, then remove it to a wire rack to finish cooling. When it’s cold ‘feed’ it – make small holes in the top and base of the cake with a cocktail stick or small skewer, then spoon over a few teaspoons of brandy, wrap it in foil secured with an elastic band and store in an airtight container. You can now feed it at odd intervals until you need to ice it.

This particular cake has no alcohol in it. You don’t have to add alcohol if you don’t want it.

To decorate, melt 3 Tbsp of jam in the microwave and brush all over the cake. Roll out the marzipan to fit over and around the cake and place onto the cake, smoothing down with your hand.

You now need to leave it to dry, for about least 2 days.

Again, melt 3 Tbsp of the jam. Roll out the fondant, as you did the marzipan. Place the fondant onto the marzipaned cake.

Attach your plastic decorations and cake frill.

 

 

Holly Decorated Christmas Cake November 28, 2012

I made this simple yet effective cake for a friend.

This was made in a 6”/16cm cake tin.

Ingredients

6 oz of softened butter

6 oz brown sugar

3 eggs

½ lb of plain flour (use white flour for a traditional result and wholemeal for a darker cake)

¾ tsp bicarbonate of soda

¼ tsp of salt (this really helps bring out the flavours so don’t leave it out)

1 ¼ tsp ground mixed spice (or a mix of ground ginger, ground cinnamon and ground cloves)

1 ¼ lb mixed dried fruit, soaked overnight in the liquid of choice. For this I used tea as my friend didn’t want alcohol in it.

6 Tbsp apricot jam

1lb approx 500g marzipan

1lb approx 500g white ready to roll fondant

green food colouring

7-inch cake tin lined with greaseproof paper, place the tin on the paper and draw around it to get the right size for the lining on the inside.

Method

Put the dried fruit in a bowl and pour on your liquid for soaking  – no need to measure just keep on adding until the liquid gets to the top of the fruit. Cover tightly with a clean tea towel and leave overnight.

Then when you’re ready to finish the cake, first line your cake tin with greaseproof paper and turn your oven on to Gas Mark 1 (140C or 275F).

Then get another large bowl and add your softened butter and sugar. Give it a quick mix with a wooden spoon, there’s no need to go the whole hog and bash it until it’s properly creamed.

Then crack in your eggs and add the rest of the dried ingredients.

Strain the dried fruit from any remaining liquid and add this into the large bowl.

Give it all a stir until the dried fruit is evenly covered.

You want quite a stiff cake mix at this point, the wooden spoon should stand up unaided in the mix. If the mix is so stiff that you’re finding it hard to get the spoon in and stir then add a swish of saved liquid. But if the cake mix is too sloppy then add a tablespoon or so of flour and stir.

Then heave it all into the lined cake tin and put it in the oven for 3 hours.

You’ll know when the cake is done because the now solidified cake mix will have detached itself from the edge of the tin and shrunk inwards a bit. Also your kitchen will be smelling wonderful.

Remove from the oven and allow to cool in the tin, for at least 45 minutes – 1 hour, then turn out onto a wire rack to cool completely.

To decorate, melt 3 Tbsp of jam in the microwave and brush all over the cake. Roll out the marzipan to fit over and around the cake, I rolled mine into a 12”/31cm circle, and place onto the cake, smoothing down with your hand.

You now need to leave it to dry, for about least 2 days.

Again, melt 3 Tbsp of the jam. Roll out the fondant, as you did the marzipan. Place the fondant onto the marzipaned cake.

Colour the left over fondant green, and using holly cutters, cut out some holly leaves. Attach them with a brush just slightly dampened with water then add the berries.

 

Halloween Ghost Cupcakes October 29, 2012

 

Supernatural forces can’t chain these spooks to your Halloween table.

 

Ingredients for basic cupcakes. This mixture will be enough to make 12 cupcakes (not muffin size)  and 12 mini cupcakes, which you’ll need to make these ghosts.

 

110g butter, at room temperature

225g sugar

2 eggs

150g self raising flour, sifted

125g plain flour, sifted

120ml milk, at room temperature

1 tsp vanilla extract

 

Method Pre heat the oven to 180C/gas mark4 and line a muffin tin with paper cases.

In a mixing bowl, cream the butter and sugar until the mixture is 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 flour and milk have been added.

Spoon the mixture into the cake cases, filling them to about two-thirds full. Bake for about 25 minutes, 15 minutes for the mini’s. Once removed from the oven leave in the tin for 5-10 minutes before transferring to a wire rack to cool completely.

 

To construct the ghosts you will also need some buttercream, ready to roll fondant, 12 marshmallows and some sweets.

 

Put a small amount of buttercream on top of each cupcake, not to cover it just in the middle of the cake. Take the paper cases off the mini cupcakes and place on top of the cupcakes that you have put buttercream on. Put a tiny amount of buttercream on the marshmallows, then stick the marshmallows to the top of the mini cupcake. So you have a small tower of cupcake, buttercream, mini cupcake, buttercream then marshmallow.

Roll the fondant out very thinly, to about 6” – 7” circles, then place on top of your cupcake/marshmallow tower. I then used writing icing to attach small sweets for eyes and mouth.

 

 

 

Ladybird Birthday Cake October 25, 2012

 

Create a little animal magic and make this cute cake for a nature lover or gardener. I made it for my Granddaughters 4th birthday.

Serves 10 – 12

 

Ingredients

 

6oz self raising flour

1tsp baking powder

4oz soft margarine

4oz caster sugar

2 eggs

a few drops of red food colouring (optional)

2 Tbsp lemon curd, warmed

1kg/2 1/4lb ready to roll fondant

red, black and green food colourings

5 marshmallows

50g/2oz yellow marzipan

 

Materials and equipment needed

 

1.1L/2pint ovenproof bowl

26cm/10” round cake board

4cm/1 1/2” and 5cm/2” plain round biscuit cutters

garlic press

2 black pipe cleaners

 

 

Preheat the oven to 180C/gas mark 4. Grease the bowl then line the base with parchment paper.

Sift together the flour and baking powder into a bowl. Add the margarine, sugar,and eggs.

Beat well for a couple of minutes, add the food colouring, if using.

Spoon the mixture into the prepared bowl and smooth the surface. Bake in the centre of the oven for 55 – 60 minutes. Leave the cake in the bowl for 10 minutes, then turn out onto a wire rack, peel off the parchment paper and leave to cool.

Cut the cake in half horizontally and sandwich together with buttercream. Cut off about one-third of the cake and brush both pieces with lemon curd.

Colour a little less than half of the fondant red.

On a work surface lightly dusted with icing sugar, roll out to about 5mm/1/4” in thickness and use to cover the larger piece of cake. Using a wooden skewer or the back of a knife, make an indentation down the centre of the cake for the wing casings.

 

Colour just over half of the remaining fondant black. Roll out three-quarters if the fondant and use to cover the smaller piece cake. Place the cakes on a cake board and assemble the head and body, gently pressing them together to secure.

Roll out a little of the white fondant and cut out 2 circles for the eyes, using the 5cm/2” round biscuit cutter. Stick in position with a little water.

Roll out the reserved black fondant and cut out 8 circles using the 4cm/1 1/2” round biscuit cutter. Stick one on each eye and the rest onto the body with a little water. Reserve the trimmings.

Colour the remaining fondant green. To make the grass put a little at a time in the garlic press and squeeze through. Trim off with a knife. Brush the cake board with a little water and position the grass.

To make the marshmallow flowers, roll the marzipan into a 2cm/1/4” long sausage shape and cut into thin slices. Set aside. On a work surface lightly dusted with icing sugar, flatten each marshmallow with a rolling pin. Snip around the marshmallow to make petals. Press a marzipan circle into the centre of each flower.

Cover about 4” of the pipe cleaners with cling film and insert into the cake between the head and body, make a small ball out of the reserved black fondant and press onto the end of each one. Arrange the ladybird decorations and flowers around the cake.

 

 
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