Granny's Kitchen

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

A Royal Weekend Cake (red, white & blue) May 18, 2018

It’s not the cake Prince Harry & Meghan Markle are having but it is a good cake for the special day.

Before I go on to the recipe, I’d like to welcome the many new follower’s that have joined my blog recently. Thank you so much x

 

Ingredients for the cake (basic victoria sandwich)

 

175g butter

175g caster sugar

3 eggs, beaten

175g self raising flour

pinch of salt

 

Ingerdients to decorate

 

300g light mascarpone

100g fat-free fromage frais

Raspberry jam

Fresh Strawberries, Raspberries & Blueberries

 

Method

 

Pre heat oven to 180C/gas 4.

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

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

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

Sift the flour & salt & add to the mixture, folding it in using a metal spoon or spatula.

Divide the mixture between the tins & smooth over.

Bake for 20-25 mins until risen, golden brown & just starting to shrink from the sides of the tins.

Remove from oven & leave to cool in the tins for 5 mins before turning out onto a wire rack to cool completely.

Stir the mascarpone into a bowl to soften it, then mix in the fromage frais.

Spread one of the cakes with raspberry jam followed by half of the mascarpone mixture, then top with the other cake.

Stir a little raspberry jam into the other half of the mascarpone mixture, swirl the mixture on top of the cake, the top it off with the strawberries, raspberries & blueberries.

Dust with icing sugar if liked to finish & enjoy

Tip: You will if you wanted, have enough to decorate a 3 tier cake

 

 

 

 

 

 

Cherry Bakewell Cake June 13, 2017

If you know someone who likes Bakewell tart, then they will just love this cake – it’s full of almond flavour and sandwiched with cherry jam. I made this for a neighbour who recently helped me out.

 

Ingredients

 

200g butter, softened

200g sugar

100g ground almond

100g self raising flour

1 tsp baking powder

1/2 tsp almond extract

4 lrg eggs

 

For the filling & topping

 

1/2 a 340g jar of cherry conserve

175g icing sugar

2-3 Tbsp lemon juice or water

2 Tbsp ready toasted flaked almonds

 

Method

 

Heat oven to 180C/gas 4 and make sure there’s a shelf ready in the middle. Butter and line the bases of 2 x 20cm round sandwich tins with baking paper.

Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops. Bake for 30 mins or until golden and springy. Don’t open the oven before 25 mins cooking time has passed.

When they’re ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack.

When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Sieve the icing sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.

 

 

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 😉

 

Sticky Orange Marmalade Cake November 30, 2016

sticky-orange

It’s a freezing cold morning here in Wales, so keep on baking to keep warm!

A big hello! and welcome to new followers of my blog, I hope you find something that inspires you to bake too 🙂

 

Ingredients

 

For the sponge

175g butter, softened

175g caster sugar

3 lrg eggs, at room temperature and beaten

175g self-raising flour

pinch of salt

1/2 tsp baking powder

3 Tbsp thick cut marmalade

2 Tbsp milk

 

To finish

2 Tbsp marmalade

100g icing sugar, sieved

2 Tbsp water

 

Method

 

Preheat oven to 180C/gas 4. Line the base of a 20cm cake tin and grease the sides.

Put the butter and sugar into a mixing bowl and whisk until the mixture becomes paler and fluffy.

Gradually add the eggs, beating well after each addition, add a spoonful of the flour with each addition of egg. Sift the remaining flour, salt and baking powder into the bowl and whisk again. When thoroughly combined add the marmalade and milk and stir in.

Spoon the mixture into the prepared tin and bake for 55 – 60 minutes or until golden brown and firm to touch.

Run a round bladed knife around the tin to loosen the cake, then carefully remove and turn onto a wire rack (with parchment paper under the rack). Gently warm the second portion of marmalade and brush over the top of the warm cake. Leave to cool completely.

Put the sifted icing sugar into a small bowl and add the water to mix to a smooth runny mixture. Pour the icing over the cake – letting it run down the sides. Leave until completely set before cutting.

If stored in an airtight tin this cake will will keep for 5 days.

 

 

Upside-Down Pear Cake November 12, 2016

pear

 

This is nice as cake or you could eat it warm with custard for a pudding.

 

Ingredients

100g stork or whatever margarine you use

125g soft brown sugar

1 x 411g tin Pear halves in juice, drained

50g peanut butter

2 eggs

115g self raising flour

75g natural yoghurt

 

Method

Pre heat oven to 180C/gas 4

Line the base of a 20cm shallow cake tin.

Mix together 25g of the margarine with 25g of the sugar then spread it over the base of the lined tin.

Arrange the pears, rounded side up, in the tin.

Beat together the rest of the margarine and sugar with the peanut butter until creamy.

Beat the eggs into the mixture one at a time, adding a spoonful of flour with the second one.

Gently beat in the rest of the flour and yoghurt, until just combined.

Pour over the pears and bake for 35 minutes or until a skewer inserted comes out clean.

Leave in the tin fo 5 minutes, then turn out onto a plate to serve.

 

 

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.

 

Rainbow Cake with Cream Cheese Frosting May 29, 2016

Rainbow

Made this for my Daughter’s Birthday. I used a cream cheese frosting because it’s not quite as sweet as a buttercream frosting.

I started by making 2 Victoria Sponge cakes.

 

Ingredients

350g butter, at room temperature

350g caster sugar

6 eggs, beaten

350g self raising flour

pinch of salt

Food colouring, preferably the gel type in red, yellow, pink, blue, orange, purple & green

 

For the Cream Cheese Frosting

340g cream cheese, at room temperature

1 1/2 cups butter, at room temperature

6 cups icing sugar

2 tsp vanilla extract

 

 

 

Method

Preheat oven to 180C/gas 4

Now if you have them line 7, 20cm sponge tins with parchment. Otherwise do the same as I did & just keep on washing the tins you do have between each use.

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.

I divided the mixture (as equally as possible) between 8 small dishes, & added a different colour to each of them except the last.

Place then on the same shelf in the centre of the oven and bake for 10 – 15 minutes until risen slightly, golden brown and begining to shrink from the sides of the tins.

Leave all the cakes to cool while you make the frosting.

Cream together the cream cheese & butter.

Mix in the icing sugar & vanilla.

Sandwich all the cakes (apart for the plain one, leave that on to one side for later) together with the frosting, keeping some back to cover the top & place in the fridge until ready to use.

Wrap the 8th cake in cling film & place in the freezer for a following recipe 😉

 

 

 

 

 

Coconut Oil Scones February 21, 2016

Filed under: Coconut milk,Coconut Oil,Self Raising Flour — dogsmum @ 4:39 pm
Tags: , ,

Scone

Scones are easy to make, but these coconut oil scones are even easier and they only have a hint of coconut flavour to them.

 

Ingredients

 

300g self raising flour

55g coconut oil

175ml coconut milk

Makes 8

 

Method

 

Preheat oven to 180C/gas 4-5. Line a baking sheet with baking parchment.

Place the flour and coconut oil in a bowl and use your hands to combine till you have a breadcrumb consistency.

Slowly add the milk. Avoid over mixing as this what makes them tough and we want light and fluffy scones.

Once combined roll out onto a lightly dusted surface and cut out circles.

Place your scones on a baking sheet and bake for 10 minutes. They will be pale so check the underneath has browned slightly.

Remove from the oven and allow to cool a little before smothering with jam.

 

Chocolate Peanut Butter Brownies November 21, 2015

Choc peanut butter brownies

Two of my favourites right here, chocolate and peanut butter…..ohhhhh heaven!

 

Ingredients

225g peanut butter, smooth or crunchy it’s up to you

200g dark chocolate, broken into pieces

280g soft light brown sugar

3 eggs

100g self raising flour

 

Method

 

Set aside 50g each of the peanut butter and chocolate. Heat oven to 180C/gas 4 and line a 20cm square baking tin with baking parchment. Gently melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has just about melted. Turn off heat and use a wooden spoon to beat in the eggs one by one. Stir in the flour and scrape into the tin.

Melt reserved peanut butter in the microwave on high for 45 secs, or in a pan, until runny, then drizzle over the brownie. Bake for 30-35 mins until it has a crust, but the middle still seems slightly uncooked.

Melt reserved chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.

 

 

Mars Bar Cake May 17, 2015

Mars 1

Made this for my Son’s birthday yesterday.

 

You do need to make two different cakes for this to look like a Mars Bar inside.

 

Ingredients & Method for the first, chocolate cake

 

115g dark chocolate

85g butter, room temperature

175g light soft brown sugar

2 eggs

185g plain flour, sifted

3/4 tsp baking powder

3/4 tsp bicarbonate of soda

Pinch of salt

250ml milk, room temperature

1 tsp vanilla extract

 

Preheat oven to 190C/gas 5 and line a loaf tin.

Break the chocolate into a glass bowl and melt over a saucepan of hot water.

Cream the butter and sugar until it’s pale and smooth.

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

Add the melted chocolate to the mixture and beat well.

Combine the flour, baking powder and bicarbonate of soda in a separate bowl.

Put the milk in a jug and add the vanilla extract to it.

Add one-third of the flour to the batter mixture and beat well. Pour in one-third of the milk and beat again. Repeat this until all the flour and milk have been added.

Pour the mixture into the prepared tin and bake for approx 60 minutes, check after 45 minutes and if it looks as if its going to burn before baking through cover loosely with kitchen foil.

Once cooked through leave to cool in the tin for 10 minutes before transferring to a cooling rack.

 

Ingredients & Method for the second, caramel cake

 

110 butter, room temperature

120g light soft brown sugar

120g dark soft brown sugar

2 eggs

1/2 tsp vanilla extract

125g self raising flour

120g plain flour

75 ml caramel sauce, I use shop bought

50ml double cream

 

Preheat oven to 160C/gas 4 and line a loaf tin.

Beat together the butter and sugars until pale and smooth.

Add the eggs, one at a time beating for a minute after each addition, add the vanilla extract.

Combine the flours in a separate bowl.

Add one-third of the flours to the creamed mixture ans beat until just combined.

Add the caramel sauce and beat well.

Add another third of the flours and beat until just combined.

Add the double cream and beat again.

Add the remaining flour and beat well.

Pour the mixture into the prepared tin and bake for approx 60 minutes, check after 45 minutes and if it looks as if its going to burn before baking through cover loosely with kitchen foil.

Once cooked through leave to cool in the tin for 10 minutes before transferring to a cooling rack.

 

Ingredients needed for filling & decoration

 

Caramel Buttercream Ingredients & Method

 

60g butter, room temperature

6 Tbsp milk, room temperature

220g light brown soft sugar

240g icing sugar, sifted

1/2 tsp vanilla extract

 

Place the butter, milk and brown sugar in a saucepan over a high heat and stir to combine. Bring to the boil, stirring continuously, and allow it to boil for 1 minute.

Remove from the heat and stir in half the icing sugar. Leave to cool slightlyy, then add the remainder of the icing sugar and vanilla extract and stir until it thickens.

 

Caramel sauce, again I used shop bought

1 Tbsp apricot jam, melted

1 square chocolate, melted

Chocolate fondant, I used a ready to roll one made by Renshaws

2 large Mars Bars

 

Once both cakes have cooled completely, cut the top off the cakes as we need them to be flat but at the same time try to make sure you have the same thickness of both the chocolate and caramel cake to use.

Place the chocolate cake on a cake board and spread with caramel buttercream.

Spread caramel sauce on the caramel cake and sandwich the two cakes together.

Brush the melted jam all over the cake, then cover with the chocolate fondant.

Chop the Mars Bars into small pieces and attach to the top of the cake with a little melted chocolate.

 

 

 

 

 
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