whatscookingbaking

28th Jan 202023rd Feb 2020

Iced Fairy Cakes

INGREDIENTS

115 g / 4 oz unsalted butter, softened
115 g / 4 oz caster sugar
2 eggs, beaten
115 g / 4 oz self-raising flour

ICING AND DECORATION

200 g / 7 oz icing sugar
about 2 tbsp warm water
a few drops of edible food colouring (optional)
sugar flowers, hundreds and thousands, glace cherries, and / OR
chocolate strands, to decorate

INSTRUCTION

Preheat the oven to 190’C / 375′ F/ Gas Mark 5. Place 16 paper bun cases into a shallow bun tin.

Place the butter and caster sugar in a large bowl and cream together with a wooden spoon or electric mixer until pale and fluffy.

Gradually add the eggs, beating well after each addition. Fold in the flour lightly and evenly using a metal spoon.

Divide the mixture evenly between the bun cases and bake in the preheated oven for 15-20 minutes. Cool on a wire rack.

For the icing, sift the icing sugar into a bowl and stir in just enough of the water to mix a smooth paste that is thick enough to coat the back of a wooden spoon. Stir in a few drops of food coloring, If using. Spread the icing over the fairy cakes and decorate as desired.

28th Jan 202023rd Feb 2020

Lemon & Poppy Seed Muffins

INGREDIENTS

350 g / 12 oz plain flour
1 tbsp baking powder
115 g / 4 oz caster sugar
2 tbsp poppy seeds
55 g / 2 oz unsalted butter
1 large egg, beaten
225 ml / 8 fl oz milk
finely grated rind and juice of 1 lemon

INSTRUCTION

Preheat the oven to 190’C / 375’F / Gas Mark 5. Place 12 paper muffin cases in a muffin tin.

Sift the flour and baking powder into a large bowl and stir in the sugar.

Heat a heavy-based frying pan over a medium-high heat and add the poppy seeds, then toast for about 30 seconds, shaking the pan to prevent them burning. Remove from the heat and add to the flour mixture.

Melt the butter, then beat with the egg, milk, lemon rind and lemon juice. Pour into the dry mixture and stir well to mix evenly to a soft, sticky dough. Add a little more milk if the mixture is too dry.

Spoon the mixture into a muffin cases, then bake in the preheated oven for 25-30 minutes, or until risen and golden brown. Place on a wire rack to cool.

28th Jan 202023rd Feb 2020

Low Fat Blueberry Muffin

INGREDIENTS

225 g / 8 oz plain flour
1 tsp bicarbonate of soda
1/2 tsp salt
1 tsp all spice
115 g / 4 oz caster sugar
3 large egg whites
3 tbsp low fat margarine
150 ml / 5 fl oz thick low-fat natural yogurt or blueberry-flavoured yogurt
85 g / 3 oz fresh blueberries

INSTRUCTION

Preheat the oven to 190’C / 375’F / Gas Mark 5. Place 12 paper muffin cases in a muffin tin.

Sift the flour, bicarbonate of soda, salt and half the all spice into a large mixing bowl. Add 6 tablespoons of the sugar and mix together well.

In a separate bowl, whisk the egg whites together. Add the margarine, yogurt and vanilla extract and mix together well, then stir in the blueberries until thoroughly mixed. Add the fruit mixture to the dry ingredients, then gently stir until just combined. Do not over sit the mixture – it is fine it to be a little lumpy.

Divide the mixture evenly between the paper cases (they should be about two-thirds). Mix the remaining sugar with the remaining all spice, then sprinkle the mixture over the muffins.

Bake in the preheated oven for 25 minutes, or until risen and golden. Remove the muffins from the oven and serve warm, or place them on a wire rack to cool completely.

27th Jan 202023rd Feb 2020

Frosted Carrot Cake

Carrot cake is cake that contains carrots mixed into the better. Most modern carrot recipes have a white cream cheese frosting.

INGREDIENTS

175 ml / 6 fl oz Sunflower oil, plus extra for greasing
175 ml / 6 oz Light muscovado sugar
3 Eggs, beaten
175 g / 6 oz Grated carrots
85 g /3 oz Sultanas
55 g / 2 oz Walnut pieces
Grated rind o f 1 orange
175 g / 6 oz Self-raising flour
1 tsp Bicarbonate of soda
1 tsp Ground cinnamon
1/2 tsp Grated nutmeg
Strips of orange Zest, to decorate

FROSTING

200 g / 7 oz Full-fat soft cheese
100 g / 3 1/2 oz Icing sugar
2 tsp Orange juice

INSTRUCTION

Preheat the oven to 180’C / 350’F / Gas Mark 4. Grease and line the base of a 23-cm / 9-inch square cake tin.

In a large bowl beat together the oil, muscovado sugar and eggs. Stir in the grated carrots, sultanas, walnuts and orange rind.

Sift together the flour, bicarbonate of soda, cinnamon and nutmeg, then stir evenly into the carrot mixture.

Spoon the mixture into the prepared cake tin and bake in the preheated oven for 40-45 minutes, until well risen and firm to the touch.

Remove the cake from the oven and set on wire rack for 5 minutes. Turn out onto a wire rack to cool completely.

For the frosting, combine the soft cheese, icing sugar and orange juice in a bowl and beat until smooth. Spread over the top of the cake and swirl with a palette knife. Decorate with strips of orange zest and serve cut into squares.

27th Jan 202023rd Feb 2020

Classic Cherry Cake

Cherry cake is a traditional British cake. The cake consists of glacé cherries evenly suspended within a Madeira sponge. Glacé cherries are used because the moisture within fresh cherries causes them to sink to the bottom of any cake, ruining the cake’s form.

INGREDIENTS

250 g / 9 oz Glace cherries, quartered
85 g / 3 oz Ground almonds
200 g / 7 oz Plain flour
1 tsp Baking powder
200 g / 7 oz Unsalted butter, plus extra for greasing
200 g / 7 oz Caster sugar
3 large Eggs
Finely grated rind and juice of 1 lemon
6 Sugar cubes, crushed

INSTRUCTION

Preheat the oven to 180’C / 350’F / Gas Mark 4. Grease a 20-cm / 8-inch round cake tin and line the base and sides with non-stick baking powder.

Stir together the cherries, ground almonds and 1 tablespoon of the flour. Sift the remaining flour into a separate bowl with the baking powder.

Cream together the butter and sugar until light in colour and fluffy texture. Gradually add the eggs, beating hard with each addition, until evenly mixed.

Add the flour mixture and fold light and evenly into the creamed mixture with a metal spoon. Add the cherry mixture, and fold in evenly. Finally fold in the lemon rind and juice.

Spoon the mixture into the prepared cake tin and sprinkle with the crushed sugar cubes. Bake in the preheated oven for 1-1 1/4 hours, or until risen, golden brown and the cake is just beginning to shrink away from the sides of the tin.

Cool in the tin for about 15 minutes,then turn out to finish cooling on a wire rack.

27th Jan 202023rd Feb 2020

Madeira Cake

It is sometimes mistakenly thought to originate from the Madeira Islands; however, that is not the case as it was named after Madeira wine, a Portuguese wine from the islands, which was popular in England in the mid-1800s and was often served with the cake.

INGREDIENTS

175 g /6 oz Unsalted butter, plus extra for greasing
175 g / 6 oz Caster sugar
finely grated rind of 1 lemon
3 large eggs, beaten
115 g / 4 oz Plain flour
115 g / 4 oz Self-raising flour
2-3 tbsp brandy or milk
2 slices of citron peel

INSTRUCTION

Preheat the oven to 160’C /325’F / Gas Mark 3. Grease and line an 18-cm / 7-inch round deep cake tin.

Cream together the butter and sugar until pale and fluffy.

Add the lemon rind and gradually beat in the eggs. Sift in the flours and fold in evenly, adding enough brandy to make a soft dropping consistency.

Spoon the mixture into the prepared tin and smooth the surface. Lay the slices of citron peel on top of the cake.

Bake in the preheated oven for 1-1 1/4 hours, or until well risen, golden brown and springy to the touch.

Cool in the tin for 10 minutes, then turn out and cool completely on a wire rack.

24th Jan 202022nd Feb 2020

Strawberry Roulade

INSTRUCTIONS

Preheat the oven to 220’C / 425’F / Gas Mark 7. Line a 35 x 25-cm / 14 x 10-inch Swiss roll tin with baking paper.

Place the eggs in a mixing bowl with the caster sugar. Place the bowl over a saucepan of hot, but not boiling, water and whisk until pale and thick.

Remove the bowl from the pan. Sift in the flour and fold into the egg mixture with the hot water. Pour the mixture into the prepared tin and bake in the preheated oven for about 8-10 minutes, until golden and springy to the touch.

Remove from the tin and transfer to a sheet of baking paper. Peel off the lining paper and roll up the sponge tightly along with the baking paper. Wrap in a clean towel and set aside to cool.

For the filling, mix together the fromage frais and almond extract. Cover and chill in the refrigerator until required. Wash, hull and slice the strawberries.

Unroll the sponge, spread the fromage frais mixture over it and sprinkle with the sliced strawberries. Roll the sponge up again (without the baking paper this time) and transfer to a serving plate. Sprinkle with the toasted flaked almonds and serve.

INGREDIENTS

3 Large eggs
125 g / 4 1/2 oz Cater sugar
125 g / 4 1/2 oz Plain flour
1 tbsp Hot water
1 tbsp Toasted flaked almonds, to decorate

FILLING

200 ml / 7 fl oz Low-fat fromage frais
1 tsp Almond extract
225 g / 8 oz Small strawberries

24th Jan 202022nd Feb 2020

Raspberry Vacherin

INSTRUCTION

Preheat the oven to 140’C /275’F / Gas Mark 1. Draw three rectangles, measuring to 10 x 25 cm / 2 x 10 inches, on sheets of baking paper and place on two baking trays.

Whisk the egg whites in a mixing bowl until soft peaks form, then gradually whisk in half the sugar and continue whisking until the mixture is very stiff and glossy.

Carefully fold in the remaining sugar, the cornflour and the grated chocolate with a metal spoon or a palette knife.

Spoon the meringue mixture into a piping bad fitted with a 1-cm / 1/2-inch plain nozzle and pipe lines across the rectangles.

Bake in the preheated oven for 1 1/2 hours, changing the position of the baking tray halfway through. Without opening the oven door, turn off the oven and leave the meringues to cool inside the oven, then peel away the baking paper.

Place the chocolate in a heatproof bowl set over a saucepan of gently simmering water until melted. Spread the chocolate over two of the meringue layers. Leave to harden.

Place one chocolate-coated meringue on a plate and top with about one third of the cream and raspberries. Place the last meringue on the top and decorate with the remaining cream and raspberries.

Drizzle the melted chocolate over the top pf the vacherin and serve.

INGREDIENTS

3 Egg whites
175 g / 6 oz Caster sugar
1 tsp Cornflour
25 g / 1 oz Plain chocolate, grated

FILLING & TOPPING

175 g / 6 oz Plain chocolate, broken into pieces
450 ml / 16 fl oz Double cream, whipped
280 g / 10 oz Fresh raspberries
A little melted chocolate, to decorate

24th Jan 202022nd Feb 2020

Rose Topped Wedding Muffin

INSTRUCTION

Preheat the oven to 200’C / 400’F / Gas Mark 6. Increase the quantity of ingredients according to the number of guests invited, working in double quantities to make 24 muffins each time. Grease the appropriate number of muffins tins or line with paper muffin case.

Sift together the flour, baking powder and salt into a large bowl. Stir in the caster sugar.

Lightly beat the eggs in a large jug or bowl, then beat in the milk, oil and vanilla extract. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not over-mix.

Spoon the mixture into the prepared muffin tin or tins. Bake in the prepared oven for about 20 minutes, until well risen, golden brown and firm to the touch.

Leave the muffins in the tin or tins for about 5 minutes, then transfer to a wire rack and leave to cool. Store the muffins in the freezer until required.

On the day of serving, if using fresh flowers, rinse and leave to dry on kitchen paper. For the icing, sift the icing sugar into a bowl. Add the water and stir until the mixture is smooth and thick enough to coat the back of a wooden spoon. Spoon the icing on top of each muffin then top with a rose petal, rose bud or sugar rose.

INGREDIENTS

Oil or melted butter, for greasing (if using)
280 g / 10 oz Plain flour
1 tbsp Baking powder
1/8 tsp Salt
115 g / 4 oz Caster sugar
2 Eggs
250 ml / 9 oz Milk
6 tbsp Sunflower oil OR 85 g / 3 oz butter, melted and cooled
1 tsp Vanilla extract
12 ready-made sugar roses OR fresh rose petals or buds, to decorate

ICING

175 g / 6 oz Icing sugar
3-4 tsp Hot water

24th Jan 202022nd Feb 2020

Traditional Simnel Cake

INSTRUCTION

Preheat the oven to 150’C / 300’F / Gas Mark 2. Grease and line a 20-cm / 8-inch round deep cake tin with baking paper.

Place the butter and sugar in a bowl and cream together with an electric whisk or wooden spoon until pale, light and fluffy. Gradually beat in the eggs, beating hard after each addition.

Sift together the flour, baking powder and mixed spice. Use a large metal spoon to fold into the creamed mixture. Stir in the lemon rind, currants, sultanas and mixed peel, mixing evenly. Spoon half the mixture into the prepared tin and smooth level.

Roll out 250 g / 9 oz of the marzipan to a 20-cm / 8-inch round and place over the mixture in the tin. Add the remaining cake mixture and smooth level.

Bake the cake in the preheated oven for 2 1/4 – 2 3/4 hours, or until firm and golden and the sides are beginning to shrink away from the tin. Leave to cool in the tin for 30 minutes, then turn out onto a wire rack to finish cooling.

Brush the top of the cake with apricot jam. Roll out two thirds of the remaining marzipan to a round to cover the top of the cake. Use a knife to mark a lattice design in the surface and pinch the edges to decorate.

Roll the remaining marzipan into 11 small balls and arrange around edge of the cake. Place under a hot grill for 30 – 40 seconds to brown lightly. Cool before storing.

INGREDIENTS

175 g / 6 oz Unsalted butter, plus extra for greasing
175 g / 6 oz Light muscovado sugar
3 Eggs, beaten
225 g / 8 oz Plain flour
1/2 tsp Baking powder
2 tsp Ground mixed spice finely grated rind of
1 Small lemon
100 g / 3 1/2 oz Currants
100 g / 3 1/2 oz Sultanas
55 g / 2 oz Chopped mixed peel
700 g / 1 lb 9 oz Marzipan
3 tbsp Apricot jam