Granny's Kitchen

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

Flowery 1st Birthday Cake September 2, 2012

 

 

 

 

 

 

 

Here is the cake I made for my youngest Granddaughter’s 1st Birthday

 

Ingredients for the cake

 

175g butter, room temperature

175g caster sugar

3 eggs

175g self raising flour

 

Filling for the cake

55g butter, room temperature

30ml milk

1/2 tsp vanilla extract

250g icing sugar

 

To decorate the cake

1 Tbsp apricot jam

500g ready to roll fondant

 

Method

 

Preheat oven to 180C/gas mark 4.

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

Cream the butter and sugar together until the mixture is pale in colour, light and fluffy.

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

Sift the flour a and add to the mixture, beat well.

Divide the mixture between the tins and smooth the tops over.

Bake for about 25 minutes until well risen and golden brown.

Remove from the oven and leave to cool in the tins for 5 minutes before removing and placing on a wire rack to cool completely.

 

While they are cooling make the butter cream.

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

When the cake is cold, spread one with the jam, the other with the butter cream and sandwich together.

 

Knead the ready to roll fondant to soften it.

Roll out until it’s slightly larger than the cake. Heat the jam in the microwave for about 30 seconds and brush over the top of the cake, then place the rolled out fondant in place on the cake and smooth over to make sure there are no air bubbles underneath it.

You can then add whatever decorations you like. I used two different sized flower blossom plunger cutters. Attached the larger ones on top of the cake and the smaller ones around the side. To attach them I used a small dab of water then held each one in place for a few seconds. Then coloured a small amount of icing sugar yellow for the larger flowers on the top of the cake.

Advertisements
 

Flowerpot Cupcakes August 28, 2012

Simple yet pretty, ideal for tea-time or a party.

 

Makes 12

 

Ingredients for the cupcakes

 

175g/6oz butter, softened

175g/6oz sugar

4 Tbsp milk

2 eggs, beaten

175g/6oz plain flour

1tsp baking powder

 

Method

 

Preheat the oven to 180C/gas mark 4. Place 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 and beat well.

Spoon the mixture into the paper cases and bake for 20 minutes, until golden. Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

 

Ingredients for the butter cream

 

55g butter, at room temperature

30ml milk, at room temperature

1 tsp vanilla extract

250g icing sugar, sifted

 

Method

 

In a bowl, beat the butter, milk, vanilla extract and half the icing sugar until smooth. Gradually add the remaining icing sugar and beat again until the buttercream is smooth and creamy.

Spread the buttercream evenly over the 12 cupcakes.

 

Ingredients for the decoration

 

250g/9oz pink ready to roll fondant

250g/9oz yellow ready to roll fondant

12 wafer flowers

 

Method

 

Knead the pink fondant until pliable, then roll out on a surface lightly dusted with icing sugar, to about 3mm thick. Using a round cutter the same size as the top of the cupcakes, cut out 12 circles. Place the circles, pressing down slightly, on top of the cupcakes that you have spread the buttercream on.

Knead the yellow fondant until pliable, then roll out as you did the pink fondant. Cut 1cm wide strips, long enough to fit across the top of the cup cakes, brush with water and put in place, one across the middle of the cupcake and one slightly lower.

Gently push in the wafer flowers in the upper part of the pink fondant.

 

Tip: if like me, you already have white fondant you can colour it yourself with food safe colouring. You can also change the colours to suit your party theme.

 

 

 

 

 
Woodpeckers & Jays 2018-19

Visit our class blogs regularly to engage with the journey of your child in Year 3.

Year 2: Kingfishers & Swifts 2017-18

Visit our class blogs regularly to engage with the journey of your child in Year 2.

Mummy Mishaps

clumsily raising my boys and baking cakes

Owls & Larks' Y1 Blog - 2016-17

At Coopers Edge School all of our class blogs are open to share with the world!

Hatchlings' Class Blog 2016-17

At Coopers Edge School all of our class blogs are open to share with the world!

cakesbakesandcookies.com/

Having fun baking and decorating cakes- come along for the ride.

Cwmbran Life

Cwmbran news cwmbranlife@gmail.com

Blue Sky Daze

An Irish Lifestyle Blog

My Favourite Pastime

Simple Everyday Recipes

Omnomicon

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

365 Days of Bacon

Every day. Bacon-fied.

Gluten Free Gus

Baking Joy Into Every Gluten-free Bite

midihideaways

the inside view on life and holidays in Languedoc, southern France

Best Movers Companies Toronto

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

Bunn & Bird

Vegi Food on a Student Budget

calculatedmess

The place where I share all the crazy, amazing, interesting and informative facts I find online and offline.

Ancestry by Heir Line - Blog Page

The professional genealogy and family history company with a proven track record and fast growing reputation across the globe. Be it local, national or international work, no project is too large or small. Family trees, old photograph restoration, heir hunting, tracing long lost relatives... and beautiful, personalised handbound books for your future generations to treasure forever. www.heir-line.co.uk