Category: Celebration Cakes

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

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

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

INSTRUCTION

Preheat the oven to 180’C / 350’F / Gas Mark 4. Grease the two 20-cm / 8-inch sandwich tins and line the bases with baking paper.

Cream together the butter and caster sugar until pale and fluffy. Gradually add the eggs, beating well after each addition. Sift in the flour and fold in evenly with a metal spoon. Fold in the lemon rid and milk lightly and evenly.

Spoon the mixture into the prepared tins and bake in the preheated oven for 25 – 30 minutes, or until golden brown and springy to the touch. Leave the cakes to cool in the tins for 2 – 3 minutes, then turn out onto a wire rack to finish cooling.

For the butter icing, beat together the butter, icing sugar and lemon juice until smooth. Mix about 3 tablespoons of the butter cream with the lemon curd. Use the lemon curd mixture to sandwich the two cakes together.

Spread about two thirds of the remaining butter icing over the top of the cake, swirling with a palette knife. Spoon the remainder into a piping bad and pipe swirls around the edge of the cake.

INGREDIENTS

• 250 g / 9 oz Unsalted butter, plus extra for greasing
• 250 g / 9 oz Golden caster sugar
• 4 Eggs, beaten
• 250 g /9 oz Self-raising flour
• Finely grated rind of 1 lemon
• 3 tbsp Milk

BUTTER ICING

• 140 g / 5 oz Unsalted butter
• 200 g / 7 oz Icing sufgar
• 2 tbsp Lemon juice or lemon liqueur (Limoncello)
• 3 tbsp Lemon curd

INSTRUCTION

Preheat the oven to 220’C / 425’F / Gas Mark 7. Grease and line a 23-cm/9-inch round springform cake tin.

Put the sugar and eggs in a heatproof bowl set over a saucepan of gently simmering water. Whisk together until pale and resembling the texture of mousse. Sift in the flour and cocoa and fold gently into the mixture.

Pour into the prepared tin and bake in the preheated oven for 7-10 minutes, or until risen and form to the touch. Transfer to a wire rack to cool. Wash and dry the tin and return the cooled cake to the tin. Mix together the coffee and brandy and brush over the cake.

To make the truffle filling, put the cream in a bowl and whisk until just holding very soft peaks. Put the chocolate in a heatproof bowl set over a saucepan of gently simmering water until melted. Carefully fold the cooled melted chocolate into the cream. Pour the chocolate mixture over the sponge. Chill until set.

To decorate the torte, sift cocoa powder over the top and remove carefully from the tin. Using strips of card or baking paper, sift bands of icing sugar over the torte to create a striped pattern. To serve, cut into slices with a hot knife.

INGREDIENTS

• Butter, for greasing
• 55 g / 2 oz Caster sugar
• 2 Eggs
• 25 g / 1 oz Plain flour
• 25 g / 1 oz Cocoa powder
• 4 tbsp Strong black coffee
• 2 tbsp Brandy
• Cocoa powder and icing sugar, to decorate

FILLING

• 600 ml / 1 pint Whipping cream
• 425 g / 15 oz Plain chocolate, broken into pieces

INSTRUCTION

Preheat the oven to 190’C / 375’F / Gas Mark 5. Grease and line a 35 x 25-cm / 14 x 10-inch Swiss roll tin.

Break the chocolate into small pieces and place in a heatproof bowl and set over the saucepan of gently simmering water. Add the kirsch and heat, stirring until the mixture is smooth. Remove from the pan and set a side.

Place the eggs and caster sugar in a large heatproof bowl and set over the pan of gently simmering water. Whisk the eggs and sugar until very thick and creamy and the whisk leaves a trail when dragged across the surfaces. Remove the bowl from the heat and whisk in the cooled mixture.

Spoon into the prepared tin, then tap the tin lightly on the work surfaces to smooth the top. Bake in the preheated oven for 20 minutes, or until firm to the touch. Remove from the over and immediately invert onto a sheet of baking paper that has been dusted with the icing sugar. Lift off the tin and lining paper, then roll up, encasing the baking paper in the roulade. Leave until cold.

For the filling, whip the cream until soft peaks form, then stir in the kirsch. Unroll the roulade and spread over the cream to within 1/4 inch / 5 mm of the edges. Scatter the cherries over the cream. Carefully roll up the roulade again and place on a serving platter.

INGREDIENTS

• Sunflower oil, for greasing
• 175 g / 6 oz Plain chocolate
• 2 – 3 tbsp Kirsch or brandy
• 5 Eggs
• 225 g / 8 oz Caster sugar
• Icing sugar, for dusting

FILLING

• 350 ml / 12 fl oz Double cream
• 1 – 2 tbsp Kirsch or brandy
• 350 g / 12 oz Fresh black berries, stoned, or
• 400 g / 14 oz Canned morello cherries, drained and stoned

INSTRUCTION

Preheat the oven to 180’C / 350’F / Gas Mark 4. Lightly grease and flour a 23-cm / 9-inch in square cake tin.

Melt the butter and chocolate in a saucepan over a low heat, stirring until smooth. Remove from the heat and beat in the sugar.

Add the eggs and milk, beating well. Stir in the flour, mixing just until blended. Spoon into the prepared tin, spreading evenly.

Bake in the preheated oven for 25 minutes. Remove from the oven and reduce the oven temperature to 160’C / 325’F / Gas Mark 3.

For the topping, beat together the cheese, sugar, eggs and vanilla extract until well blended. Stir in the yogurt, then pour over the brownie base. Bake for further 45 – 55 minutes, or until the center is almost set.

Run a knife around the edge of the cheesecake to loosen from the tin. Leave to cool before removing from the tin. Chill in the refrigerator for 4 hours or overnight before cutting into slices. Drizzle with the melted chocolate and serve with chocolate-dipped strawberries.

INGREDIENTS

BROWNIE BASE

• 115 g / 4 oz Unsalted butter, plus extra for greasing
• 115 g / 4 oz Plain chocolate
• 200 g / 7 oz Caster sugar
• 2 Eggs, beaten
• 50 ml / 2 fl oz Milk
• 115 g / 4 oz Plain flour, plus extra for dusting
• Strawberries dipped in melted chocolate, to serve

TOPPING

• 500 g / 1 lb 2 oz Soft cheese
• 125 g / 4 1/2 oz Golden caster sugar
• 3 Eggs, beaten
• 1 tsp Vanilla extract
• 115 g / 4 oz Natural yogurt
• Melted chocolate, for drizzling

INSTRUCTION

Preheat the oven to 170’C / 325’F / Gas Mark 3. Grease a 20-cm / 8-inch round cake tin and line the bake with baking paper.

Place the margarine, sugar, eggs, flour, baking powder and cocoa powder on a bowl and beat until just smooth. Stir in the chocolate chips, mixing evenly.

Spoon the mixture into the prepared tin and spread the top level. Bake in the preheated oven for 40 – 45 minutes, until risen and firm to the touch. Leave to cool in the tin for 5 minutes, then turn out and finish cooling completely on a wire rack.

For the icing, place the chocolate, butter and golden syrup in a saucepan over a low heat and stir just melted and smooth.

Remove from the heat and leave to cool until it begins to thicken enough to leave a trail when the spoon is lifted. Pour the icing over the top of the cake, allowing it to drizzle down the sides. Arrange the sweets over the top of the cake.

INGREDIENTS

• 175 g / 6 oz Soft margarine or spreadable butter, plus extra for greasing
• 175 g / 6 oz Caster sugar
• 175 g / 6 oz Plain flour
• 3 Eggs, beaten
• 1 tsp Baking powder
• 2 tbsp Cocoa powder
• 55 g / 2 oz White chocolate chips
• 40 g / 1 1/2 oz Small coloured sweet, such as Smarties or M&M chocolate chip to decorate

ICING

• 175 g / 6 oz Milk chocolate or Plain chocolate
• 100 g / 3 1/2 oz Unsalted butter or margarine
• 1 tbsp Golden syrup

INSTRUCTION

Preheat the oven to 170’C / 325’F / Gas Mark 3. Grease an 18-cm / 7-inch round cake tin and line base with baking paper.

Cream together the butter and caster sugar until light and fluffy. Beat in the eggs and milk. Sift in the flour and baking powder, then fold in lightly and evenly using the metal spoon.

Spoon half the mixture into a separate bowl and stir in a few drops of orange food colouring, stirring to mix evenly. Place alternate spoonfuls of the plain and orange mixtures into the prepared cake tin, swirling lightly for a marbled effect. Bake in the preheated oven for 35 – 40 minutes, or until well-risen and form to the touch. Leave to cool in the tin for 10 minutes, then turn out and finish cooling on a wire rack.

Reserve about 40 g / 1 1/2 oz of the icing and colour it with black food colouring, then colour the remaining icing with orange food colouring. Place the cake on a board or plate and brush the top and sides with apricot jam. Roll out the orange icing on a surface lightly dusted with icing sugar so it is large enough to cover the cake, then lift it onto the cake, smoothing with your hands. Trim the edges at the base, reserving the trimmings.

Place the icing sugar in a bowl and stir enough water to make a paste, adding a few drops of black food colouring. Spoon into a small piping bag fitted with a medium plain nozzle, then pipe a spider’s web design over the top of the cake. Shape about half of the black icing into an oval for the spider’s body, then shape eight legs from the remaining black icing. Shape two eyes from the orange icing trimmings. Place the spider on the web.

INGREDIENTS

• 115 g/ 4 oz Unsalted butter, plus extra for greasing
• 115 g / 4 oz Caster sugar
• 2 Eggs, beaten
• 3 tbsp Milk
• 140 g / 5 oz Self-raising flour
• 1/2 tsp Baking powder
• a few drops of orange edible food colouring

TOPPING

• 5OO g / 1 lb 2 oz Ready-to-roll icing sugar
• a few drops black and orange edible food colourings
• 2 tbsp Apricot jam, warmed
• 100 g / 3 1/2 oz Icing sugar, plus extra foe dusting