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 😉

 

Cake Pops June 5, 2016

Filed under: Buttercream,Cake,Chocolate,Cream Cheese,Sugar Sprinkles — dogsmum @ 6:31 pm
Tags: , , , , ,

Cake pops

Following on from the previous post, where we had a cake to put in the freezer, here’s something easy to make with that cake. Or you could use any shop bought cake if you wanted to.

 

Firstly, if using cake you’ve previously frozen, defrost it overnight.

Using a food processor, turn that cake into fine crumbs

Add a tablespoon or two of either cream cheese frosting or butter cream frosting (I’ve usually got some in the fridge or freezer). Start with just the one tablespoon, add it to the cake crumbs and whizz up in the processor until all the crumbs are mixed into a dough. Using your hands, make small balls out of the dough, leave to cool in the fridge for an hour.

Meanwhile melt some chocolate in a bowl over a pan of hot water.

Push a cake pop stick or lolly stick into each cake pop and firstly using a teaspoon drizzle a small amount of chocolate over the stick end of the cake pop and let it set, this will help keep the cake pop on the stick when you dip it into the chocolate to cover the rest of it. Once all done, place in the fridge to set, or you could add assorted sprinkles

 

Festive Rainbow Cookie Bites December 19, 2015

Festive Christmas Cookie Bites

Three layers of almond sponge cake are put together with sticky apricot jam and topped with chocolate to make these rainbow cookie bites.

 

Ingredients

 

8 oz marzipan
1 cup granulated sugar
10 oz unsalted butter, softened, cut into pieces
4 large eggs, separated
½ teaspoon salt
2 cups plain flour, sifted
1 teaspoon red food coloring
1 teaspoon green food coloring
1 jar smooth apricot or raspberry jam
8 oz pound semi-sweet or bittersweet chocolate, chopped small
1 teaspoon butter
Method
You’ll need three 9 x 12 inch rimmed baking tins.
Preheat oven to 175C/gas 4. Line the baking tins with parchment paper.
Combine the marzipan and 3/4 cup plus 2 tablespoons sugar in a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is in fine crumbles. Beat in the butter, a few pieces at a time, until well combined. Beat in the egg yolks, one at a time, until smooth.
Add the flour and salt to the mixing bowl and beat until just combined.

In a clean bowl, whisk the egg whites until foamy. While whisking slowly add the remaining 2 tablespoons sugar and whisk until firm peaks form.
Fold about one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the rest. The batter should be fluffy.
Divide the batter evenly among 3 bowls. Stir enough red food colouring into 1 bowl to make a deep salmon colour. Stir enough green food colouring into another bowl to make a medium green colour. Leave the third bowl uncolored.
Transfer the batter to the prepared pans, smoothing out the tops.
Bake for 8 – 10 minutes, until the cake is just begining to come from the edge of the pan. Cool completely on wire rack. These are very thin cakes so do not try to remove the parchment paper until the cake is cold or it will break!
Spread half of the jam over the red cake and place the green cake on top. Spread the rest of the jam on the green cake and place the uncoloured cake on top.
Wrap the cake in clingfilm, put a 9 x 12 inch rimmed baking tin over this then put several tins of baked beans or whatever you have on the baking tin. This will help hold it all together. Leave like this overnight.
Remove the cans and the clingfilm.
Melt the chocolate and  butter in a heatproof bowl set over a pan of simmering water. Let cool for 5 minutes then pour on the cake, using a spatula to spread it to cover the cake.

 

 

Giant Jaffa Cake October 3, 2015

Jaffa Jaffa 1

 

Ok so here we have the first attempt, really not good as it fell apart. Then the the one that I changed the recipe slightly on, I know I shouldn’t say it myself but. second one is really good! 🙂

You can make this into an ‘adult only’ version by replacing a tablespoon of water for a tablespoon of Cointreau when you make the jelly 😉

 

Ingredients

 

1 pack Orange flavour jelly

2 lrg eggs

125g caster sugar

115g plain flour

65g shredless marmalade

85g dark chocolate (I used Bournville)

125ml double cream

 

Method

 

Dampen a 14cm round cake tin and line with cling film.

Make the jelly the day before, using only 300ml of hot water (the first time I used 500ml, too wobbly and couldn’t take the weight of the ganache!) once cooled slightly pour into the lined cake tin and place in the freezer overnight.

Pre-heat the oven to 180C/Gas 4. Grease a 20cm sandwich tin. Line the base with baking paper.

Quarter fill a large pan with water and heat to a simmer. Put the eggs and sugar in a large, heat-proof bowl, then stand it over the pan,  make sure the base doesn’t touch the water. Whisk with an electric hand-mixer until thick and mousse-like, when you lift the beaters out, they should leave a trail in the mixture. This took about 10 minutes. Be careful if your using a gas hob as the air coming from the mixer might blow the gas out.

Take the bowl off the heat and whisk for another minute. Sift the flour into the bowl, then fold into the mixture, try not to knock out the air you’ve whisked in.

Pour the mixture into the cake tin. Bake for 20-25 minutes, or until the top springs back when pressed.

Take the jelly out of the freezer at this point and place in the fridge.

Once the base is cooked turn it onto a rack to cool completely.

Put the chocolate in a bowl. Heat the cream in a pan until hot but not quite boiling. Pour over the chocolate and stir until melted. Cool, then chill until spreadable but not solid. If it does set too much to spread you can zap it in the microwave for a couple of seconds.

Spread the marmalade on the cake.

Lift the jelly out of the cake tin on the cling film and flip over to sit on top of the cake.

Spread the ganache, starting around the top edge of the of the cake and working your way up onto the jelly (when put straight onto the top of the jelly, the jelly will fall apart! see above pic)

Leave in the fridge until ready to serve.

 

Funnel Cakes May 6, 2015

Filed under: Baking Powder,Eggs,Icing Sugar,Milk,Olive oil,Plain Flour,Salt — dogsmum @ 6:32 pm
Tags: , , , ,

Funnel Cake 1Funnel Cake 2

 

 

 

 

 

 

I’d never heard of these before I accidently came across a recipe for them last week. So I had to find out something about them, this is what I found….Funnel cake is a regional food popular in North America at carnivals, fairs, sporting events, and seaside resorts. You can make them in 2 minutes & they are so good!

 

Ingredients

 

2 eggs

1 cup milk

2 cups plain flour

1 tsp baking powder

1/2 tsp salt

icing sugar (for sprinkling on top)

oil, for frying

 

Method

 

In a  large frying pan, pour oil to a depth of about inch. Place over medium high heat to preheat while you make the batter.

Put eggs, sugar, milk, flour, baking powder, and salt in a large mixing bowl. Beat with an electric mixer until well blended and smooth.

Test your oil is hot enough by dropping in a small drop of batter, if it sizzles it’s hot & you can turn it down to medium.

Using a funnel, hold your finger over the opening and add ½ cup of batter. Hold this over the hot oil and remove your finger, moving your hand over the oil in a zig zag or swirling pattern but making sure to criss cross over the batter multiple times in order to have cake connect. Continue until funnel is empty and then allow cake to cook until lightly browned on the bottom, about 1 minute. Carefully flip cake over and cook on the other side as well.

Once done, remove to paper towel lined plate and sprinkle top with icing sugar. Repeat process until all funnel cakes are fried, placing each finished cake onto it’s own paper towel lined plate.

Makes 4 – 5

You could also make lots of smaller ones.

I tried one with icing sugar sprinkled on it, one with strawberry sauce poured over it & (not pictured) one with fudge sauce. I now need to go on a diet! I have yet to try one with honey.

If your still not sure, YouTube it 😉

Let me know what you put on yours 🙂

 

Chocolate Easter Cake April 2, 2015

Easter 1If you have children in the house they’ll love helping you decorate this. Freya, my 3 year old Granddaughter helped me decorate this one 🙂

Ingredients: for the cake

125g soft margarine

125g caster sugar

2 eggs

1 Tbsp golden syrup

125g self raising flour, sifted

2 Tbsp cocoa powder, sifted

2 Tbsp milk

Ingredients: for decorating

175g milk chocolate

225g butter, at room temperature

1 Tbsp milk, at room temperature

1 tsp vanilla extract

250g icing sugar, sifted

17-20 Malteser Bunnies, depending on size of cake

1 packet of mini chocolate eggs

3-4 easter chicks

Method

Preheat the oven to 160C/325F/gas mark 4. Lightly grease/line 2 18cm/7ins shallow cake tins.

Place all of the ingredients for the cake in a large bowl and beat to form a smooth mixture.

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

Bake for 20 minutes or until springy to touch.

Cool in the tins for a few minutes before turning out onto a wire rack to cool completely.

For the buttercream, melt the chocolate in a heatproof glass bowl over hot water, stir occasionally until it’s completely melted & is smooth. Leave to one side to cool.

In a large bowl beat the butter, milk, vanilla and icing sugar until smooth. Add the melted chocolate and beat again until thick and creamy. If it looks too runny simply keep on beating as this will thicken the icing and improve its consistency.

Sandwich the two cake together using some of the buttercream, then spread the rest around the sides and top of the cake.

Gently press the bunnies onto the buttercream around the side of the cake then, with or without a childs help, decorate the top 😉

 

Chocolate, Strawberry, Nutella Cake March 28, 2015

Choc, staw, nut

This is going to upset the chocolate lovers out there but, this cake needs to be eaten in 3, yes 3 day’s! 😉

Ingredients

240g self raising flour
60g Unsweetened cocoa
240g caster sugar
2 Eggs
130g softened butter
2/3 cup water
50g olive oil or vegetable
1 medium sized jar of Nutella or your own favourite choc/nut spread
2 Punnets of Strawberries

Method

Preheat oven to 175C/gas 4.

Line two 18cm/7ins victoria sandwich tins with baking parchment.

Put the flour, cocoa, sugar, eggs, butter, water and oil in a bowl and mix well for about 2-3 minutes.

Divide the mixture between the prepared sandwich tins and bake for 20-25 minutes, leave to cool in the tins for 10 minutes before transferring to a cooling rack.

Once completely cold, spread nutella over one cake then cover with slices of strawberries. Place the other cake on top.

Pipe more nutella around the outer edge of the top of the cake and place either a whole strawberry or half’s, around the top.

You could if you liked dust the top of the cake with a little icing sugar. But whatever you do, remember this cake won’t keep more than 3 days due to the fresh strawberries in it.

 

Chocolate cake in a mug February 26, 2015

Cake in a mug

Feeling too lazy to make a dessert, make these, you can even top with ice cream if you wanted.

 

Ingredients

 

4 Tbsp plain flour
4 Tbsp caster sugar
2 Tbsp cocoa
1 tsp baking powder
1 egg
3 Tbsp whole milk
3 Tbsp oil (I used olive oil, but any will do)
1/2 tsp vanilla extract
1tsp butter or margarine (optional)
3Tbsp chocolate chips (optional)

 

Method

I know a lot of people mix theirs right in the mug, but its less messy if you mix it up in a small bowl then spoon it into the mugs, yes, this makes 2 cakes in a mug, you also get a lot more cake than if you were having a cup cake, and because of that I now don’t want my dinner :-/

Combine all ingredients together in your bowl.

Mix with a fork until well combined.

Pour or spoon an even amount of mixture into each mug.

Cover each mug with cling film.

Microwave for 60 – 65 seconds for each. Cook each mug separately and remember they will continue to cook a touch more on standing, touch the centre and if it’s firm then your cakes are done. Try not to overcook these or they will go rubbery (the perils of the microwave!)

 

 

Cappuccino Cake January 13, 2015

Cap cake

Ok though I made it myself, all I can say about this is yummmyyyyy, but then chocolate and coffee are most probably two of my favourite things.

 

I used a basic chocolate cake mixture which you can find here https://cookingfortheloveofit.wordpress.com/?s=Chocolate+Covered+Sandwich+Cake

 

For the Cappuccino Butter Cream

1 tsp vanilla extract

5 cups icing sugar (sifted)

5 tsp instant coffee, you can use less if your not a huge coffee lover

1/2 cup milk

226g/1 cup room temperature butter

 

Method

 

Stir coffee into milk until it’s dissolved.

Place butter in a large bowl and beat well until fluffy.

Add all other ingredients and beat well until smooth, for about 5 – 8 minutes.

Sandwich the cake together with some of the buttercream then completely cover the cake with the rest of it.

This cake is good if kept in a sealed box in the refrigerator.

 

 

 

 

 

 

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

 

Method

 

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

 

Method

 

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.

 

 

 
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