Strawberry Tart...

It’s got the wow factor : This tart is definitely dressed to impress, with a crumbly buttery tart case spread with melted chocolate then filled with homemade crème patissiere and the very best of British strawberries, glistening with strawberry jelly – what’s not to like?

Serves 6

Preparation time: 1 hour

Chilling time: 1 hour 35 minutes

Cooking time: 15-20 minutes

Ingredients

Pastry

 100g (4oz) plain flour

2 tablespoons icing sugar

50g (2oz) butter,

diced 2 egg yolks

Crème patissiere

3 egg yolks 50g

(2oz) caster sugar

1 tablespoon plain flour

2 tablespoons cornflour

 250ml (8fl oz) semi skimmed milk

 1 teaspoon vanilla essence

To finish

 100g (4oz) dark chocolate, broken into pieces

½ a 35g strawberry jelly tablet

1kg (2 ¼ lb) strawberries, hulled and halved

Dark and white chocolate curls to decorate – see cook’s tip, optional

Method

 To make the pastry, add the flour, sugar and butter to a bowl and rub in the butter with fingertips until fine crumbs.

Add the egg yolks and mix to a smooth dough.

Wrap in clingfilm and chill for 30 minutes.

Roll out the pastry on a lightly floured surface until large enough to line a buttered 20cm (8inch) plain tart ring set on a baking sheet or fluted loose bottomed flan tin.

Press into the base and sides of the tin and trim the pastry a little above the tin to allow for shrinkage.

Prick the base and chill for 15 minutes.

Preheat the oven to 190oC (375oF), Gas Mark 5, then line the tart case with non-stick baking paper and baking beans.

 Cook for 10 minutes.

 Carefully remove paper and beans and cook tart for 5-10 minutes more until just tinged golden brown around the top edges and the base is crisp.

 Leave to cool.

To make the crème patissiere, whisk the egg yolks and sugar together for 4 – 5 minutes until very thick and pale.

Sift the flours over the surface then gently fold together.

Pour the milk into a medium saucepan, bring just to the boil then gradually whisk into the egg mixture until smooth.

Return milk mixture to the pan and cook over a medium heat, stirring until very thick.

Take off the heat and stir in the vanilla.

Cover the surface with a piece of crumpled and wetted non-stick baking paper to stop a skin from forming and leave to cool.

Take the tart case out of the tin and set on a plate or cake stand.

Melt the dark chocolate in a bowl set over a saucepan of gently simmering water then spoon over the inside of the tart case.

Leave for about 20 minutes or until set.

Make up the jelly as the pack directs using half the water.

Cool then chill for about 20 minutes in the fridge until just beginning to coat a spoon thickly.

Spoon the crème patissiere into the tart case.

Pile the strawberries into the tart case, carefully mounding up in the centre.

Brush generously with the cooled jelly (you will have quite a lot left, so pour this into a small plastic container for the kids packed lunches) and chill for 30 minutes until the jelly has set.

Sprinkle with chocolate curls, if liked. Serve cut into thick slices.

Cook’s tip

To make chocolate curls, run a swivel bladed vegetable peeler over the underside of a block of white and dark chocolate, keeping the bottom edge of the peeler blade near the edge of the block of chocolate. If the curls are very tiny then warm the chocolate for 10 seconds in the microwave on full power and try again. Depending on the size of the chocolate bar, you may need to give it a second burst in the microwave. When you have enough curls to decorate, rewrap the bars of chocolate and store the remainder in the fridge.

Cook’s tip

If you are celebrating, simply add some small party sparklers to the top of the tart and light just as you take the tart into the room.

Guest Post Credits : Seasonal Berries

Birthday Treats : Wordless Wednesday Blog Hop...

Ginger And Lemon Cake...

Makes 8 Generous Slices

You will need

300g pack full fat cream cheese

125g/4oz icing sugar, sifted

175g/6oz unsalted butter or margarine, softened

175g/6oz caster sugar

4 tsp Very Lazy Ginger Paste

Finely grated rind and juice of 2 lemons

3 medium eggs, beaten

175g/6oz self raising flour

4 tbsp English Provender Co. Luxury Lemon Curd

How to make

 Beat the cream cheese and icing sugar together until smooth.

 Add enough lemon juice (about 2 tablespoons) to get a good spreading consistency.

 Chill until ready to use.

Preheat the oven to 180⁰C/fan oven 160⁰C/Gas Mark 4.

Lightly grease and base line with greaseproof paper two 18cm/7inch sandwich tins.

 Cream the butter, sugar, ginger paste and lemon rind together in a large bowl until pale and well combined.

Gradually beat in the eggs adding a little flour after each addition if the mixture starts to curdle.

Sift any remaining flour over the mixture and fold in with a large metal spoon.

 Divide the mixture between the tins and level the surface with the back of a spoon.

Bake for 20-25 minutes until risen golden and firm to the touch.

 Allow to cool in the tins for 5 minutes before turning out onto a wire rack.

 Peel the paper off the backs of the sponges.

Spread half the cream cheese mixture over the tops of each sponge right up to the edges.

Drop spoonfuls of the lemon curd randomly over the cream cheese mixture then using a skewer or teaspoon pull through the lemon curd to create a swirled effect.

Sandwich the cakes together and lift onto a serving plate.

 Decorate with fresh flowers or mini chocolate eggs.

Guest Post Credits : English Provender Co.

Tangy Lemon Cakes...

Can you believe it the snow is back!!

This means not much going out and lots of baking cakes inside today. Got to take the children to school so I might just nip to the gym for a quick run on the treadmill first.

Made these lemon flower cakes over the weekend and they are lovely, sweet, tangy and very very moreish.

Serves 12

Ingredients

100g Margarine

100g Golden caster sugar

100g Sieved self raising flour

2 eggs

Juice squeezed from 1 lemon

Grated zest from one lemon

1 Tablespoon of whole milk

Baking spray

12 lemon jelly sweets

2 x 6 holed flower silicon trays

Topping

50g Margarine

50g Soft cream cheese

200g Sieved icing sugar

2 tablespoons lemon juice

12 jelly lemon sweets

Method

Make the cheesy butter cream first and place into a icing bag and leave into fridge until ready to use

Sieve the icing sugar into a bowl, add the cream cheese, butter and lemon juice

Beat together with a electric whisk

Place into icing bag then into the fridge

Pre heat oven at 180c/350f/Gas mark 4

Spray 2x6 holed silicon trays with baking spray optional ( helps them turn out better with shape of trays)

Juice lemon and set aside (till after cakes are cooked)

Grate rind of lemon set aside

Place butter, sugar and eggs into a large bowl and whisk until light and smooth

Add flour, milk and lemon rind, mix again

Spoon the cake mixture into the cake trays

Bake for around 20 minutes until golden

Leave 5 minutes then turn out

Prick the cake with a small skewer a few times the place a little lemon juice on a teaspoon and sprinkle of a few of the cakes at a time, whilst the cakes are still warm

Leave to cool completely

Pipe the cream on and place a lemon sweet in the middle

Baker Days Valentines Day Cake Review...

Last week I received this lovely Valentine cake from Baker Days .

I was asked if I would like to try out their service and have one of there personalised cakes delivered. If you read my blog you will know I'm a big cake fan so I was really looking forward to trying out a cake from them.

A cake delivered by mail, seems strange at first. Would it break up? Would it be fresh etc.

I need not have worried as it arrived a few days later personalised and fresh, and in one piece!!

As you can see from the picture it arrived perfectly, the drop through the letterbox did not disturb the cake one little bit. Packaged inside a lovely tin to keep it safe ,the tin was posted in a cardboard box so plenty of padding to keep it from breaking. Also in the box was a little card and some love heart sweets, little touches like this make it all the more special.

This Letterbox Gift Cake is £14.99 for 4-5 portions and comes with a sponge cake filling also they do a Small Party Cake £26.99, (8-12 portions) Just right for a small party  and a Large Party Cake £45.00, (50-60 portions) .

You can also add different filling for an additional option if you like such as Carrot Cake, Fruit Cake, Gluten and Wheat Free Cake and Double Chocolate Chip Cake extras cost from £1.20 to £2-00 for letterbox cake £2-20 -£3-20 for the small and £5-00 -£7-00 for the large party cake also for the small and large party cake you can choose fruit cake fillings.

Once you have picked your cake size and filling you can change your message at the bottom of the page by pressing the 'Personalise cake' button ' to change these words.


About Baker Days in their own words

It’s taken nearly a year to get this baby flying, and finally we are in the air, so to speak. Every business starts with a premise or a vision, ours was two fold.

Firstly, to show the world you didn’t need to spend a fortune to have a totally unique party cake. Secondly, wouldn’t it be great to have a cake small enough for 1 or 2 people but with all the pizzazz of a larger party cake one that you could even post through a letterbox.

The world of baking has just caught up with the world of computers. A masterpiece of a cake that’s completely unique and personalised by you and won’t cost the earth. Also new is our "letterbox cake" (r) , the world smallest personalised cake in a tin , It’s the perfect gift for friends near and far. Petite, personalised and postable .

The team have a wealth of experience, Ben is a third generation family master baker, Andrea whose organisational and computer experience knits the whole business together and Alan whose business and design experience go back some years.

Personalised Cakes

Letterbox Gift Cakes... Party cakes and Cup Cakes . 400 designs that taste as good as they look, it’s easy and fun to find just the right cake. Personalise with your special message and photo, and order by 1pm and we can safely deliver next day ( next day will cost more).

If you want a specially designed cake , we can design it from scratch ,
If takes less than one hour its free, If its more then we charge our designers time at 25.00 per hour..

What I think of Bakerdays

I think this is a wonderful website looking for a special gift that is a little bit different. They have  personalised cakes for every given occasion, and even if you don't have an occasion on their endless list you can make your own message with their designer team. Usually I find plain sponge cakes a little boring but not this one, it tasted wonderfully yummy. Inside the cake the sponge was light and it had a lovely sweet vanilla butter cream on the bottom. It also comes in this sweet keep safe tin,that keeps it fresh for longer.

 I think the cakes are priced reasonably when you take into account they offer free delivery (which cost them £2-36  just for the postage, and that is not counting the tin and packaging) the personalised cake itself is a wonderful surprise to receive from a love one or friend. What a lovely surprise it would be opening a personalised letterbox cake.

I would be very happy in receiving another one as a gift!!

Hint hint husband!!

Maybe on to eat myself next time instead of sharing Mwahhh....

About this post - I received a Bakerday's cake for the purpose of this review and was not paid for the post. All thoughts on the cake I received are my own honest option...

Portuguese Banana Yogurt Cake ...

The cake is moorish, soft and really easy to make ...

Serves: 6-8

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients

150g Rachel’s Greek Style Honey Yogurt

2 bananas, blended to a puree with a squeeze of lemon juice

250g plain flour

120g caster sugar

80ml vegetable oil

2 tsp baking powder

3 large eggs

Icing

80g Rachel’s Greek Style Honey Yogurt

250g icing sugar, sifted

1 tsp vanilla essence

Method

Pre-heat oven to 180°C/350°F/Gas Mark 4.

 Grease a 24cm ring cake mould or alternatively you could use a large loaf tin

Place all the ingredients in a mixing bowl and stir well to remove all lumps

Pour the cake batter into the mould and place in the centre of the oven for 20 minutes, until light brown and springy to touch

Leave to cool for 10 minutes before removing the cake on to a wire rack to cool further

Meanwhile make the icing by placing the yogurt in a small bowl, add the icing sugar and beat well. Pour over the cake and leave to set

Guest Post Credits - Rachel's

Sticky Brown Sugar Pavlova with Spiced Clementines and Pecan Praline ...

A real showstopper of a dessert!

A delicious combination of light crisp meringue, fresh cream and lightly spiced nectarines with the sweet crunch of pecan praline.

This impressive festive dessert is the perfect centrepiece for your table. The sticky brown sugar meringue has a delicious caramel flavour which works really well with the sweet citrus and winter spices. The pecan praline gives extra crunch and another dimension to this showstopper of a dessert.

Preparation time: 45 minutes

Cooking Time: 1 hour 30 minutes

 



Pavlova

4 large egg whites

Pinch salt

150g Whitworths for Baking Caster Sugar

100g Whitworths for Baking Light Soft Brown Sugar

1 heaped tsp corn flour

1 tsp white wine vinegar

1 tsp vanilla extract

Spiced Clemantines For the syrup

300ml water

100g granulated sugar

2 tablespoons of orange liqueur, such as Grand Marnier

1 cinnamon stick

6 whole cloves

1 star anise optional

8 clementines

Pecan Praline

100g Whitworths for Baking Caster Sugar

200g pecan nuts

300ml double cream, whipped to soft peaks

Whitworths for Baking Twist and Sprinkle

Pavlova

1. Preheat the oven to 180C

2. Line a baking tray with baking paper. On the underside of the baking paper draw a circle approximately 15cm in diameter.

3. Whisk the egg whites to stiff peak stage. Add the Whitworths for Baking Caster and Light Soft Brown Sugar a spoonful at a time, until fully combined and the meringue mixture is thick and glossy.

4. Add the corn flour, vinegar and vanilla extract and fold through the meringue until thoroughly mixed.

5. Spoon the meringue mixture onto the baking paper and using the circle as a guide; spread the mixture to fill the circle, smoothing the top.

6. Place the Pavlova in the oven and immediately reduce the temperature to 150C.

7. Cook for 1 hour 30 mins. Turn the oven off and allow the Pavlova to cool with the oven door slightly open.

Spiced Clemantines


1. Pour the water and sugar into a large saucepan and heat gently to dissolve.

2. Add the liqueur, cinnamon stick, cloves and star anise, boil for 5 or 10 minutes until it becomes thick and syrupy. Set aside to cool.

3. Peel the clementines and remove any white pith.

4. Place the clementines in the warm syrup and leave to cool. Store in the fridge until they are ready to use.

Praline

1. Place the Whitworths for Baking Caster Sugar in a saucepan over a medium heat and allow the sugar to melt gently and cook for 3-4 until light golden in colour.

2. Add the pecan nuts and continue to cook for 1-2 minutes.

3. Pour the mixture onto a lightly oiled baking tray, spread out and leave to cool.

4. Once cooled and set, smash the praline into pieces.

To assemble

1. Place the cooled Pavlova on a large serving plate, spoon over the lightly whipped cream.

2. Remove the clemantines from the syrup and slice each one into 4 circles. Place the slices of clemantine on top of the cream.

3. Drizzle over a little of the syrup and scatter over the praline pieces.

4. Decorate as you wish with a stencil and Whitworths for Baking Twist & Sprinkle.

Serve immediately with a proud smile!

Top Tips

If you want to get ahead this Christmas -

The Pavlova can be made up to 4 days in advance and kept in an airtight container.

The clemantines can be prepared up to 3 days in advance and kept in the fridge.

The Praline can be made 2 days in advance and kept in an airtight container.

Guest Post Credits- Whitworths for Baking

Blackberry Or Strawberry Macaroons..

Pretty gift -These pretty patisseries are very fashionable at the moment but can be very expensive to buy, so why not make your own and give as a gift in a recycled box lined with non-stick baking paper and a lacy paper doily tied with ribbon.

Makes 20

Preparation time: 40 minutes

Standing time: 20 minutes

Cooking time: 20-22 minutes

What you need- Macaroons

175g (6 oz) icing sugar

125g (41/2 oz) ground almonds

3 large egg whites

75 g (3 oz) caster sugar

Little violet or pink food colouring

To finish

75g (3oz) blackberries or strawberries

100g (4oz) butter at room temperature

150g (5oz) icing sugar

Method

Preheat the oven to 140oC/275oF/Gas Mark 1. Line 3 baking sheets with non-stick baking paper.

Grind the icing sugar and ground almonds to a fine powder in a food processor or liquidiser then press through a sieve.

Whisk the egg whites in a large bowl until they form moist peaks then gradually whisk the caster sugar in a little at a time. Whisk for 2 minutes until the mixture is thick and glossy, then whisk in a few drops of violet or pink food colouring.

Spoon half the icing sugar and ground almonds into the bowl then gently fold together. Add the remaining mixture and continue folding in until just mixed. Don’t over-fold or the mixture will go very runny and be difficult to pipe.

Spoon into a piping bag fitted with a large plain tube and pipe 2.5cm (1 inch) rounds on the paper lined trays. Give each baking sheet a sharp tap to ensure a good ‘foot’. You should make about 40. Leave to stand for 20 minutes for the macaroons to dry out.

Bake for 15-20 minutes or until the macaroons may be lifted easily off the paper. Leave to cool.

For the filling, puree the berries until smooth then press through a sieve. Beat the butter and icing sugar together in a food processor until smooth then gradually beat in 2 tbsp of the fruit puree. Use to sandwich the macaroons together in pairs. Arrange on a serving plate or in a pretty box.

Tips: Once sandwiched together the macaroons are best eaten within 24 hours. Plain macaroons can be kept for 2-3 days in a cool dry place covered with extra non-stick baking paper and the filling in a covered container in the fridge.

You might also like to flavour the macaroons with ½ tsp of raspberry, lemon or peppermint extract when adding the colouring to the meringue.

Guest Post Credits - Seasonal Berries

Halloween Carrot Muffins ...

Preparation: 20mins Cooking: 25mins Makes 12

You will need

200g/7oz soft light brown sugar

200ml/7floz sunflower oil

2 medium eggs

200g/7oz plain flour

2.5ml/1/2 tsp baking powder

2.5ml/1/2tsp bicarbonate of soda

pinch of salt

5ml/1 tsp ground cinnamon

200g/7oz carrots, peeled and grated

50g/2oz walnut pieces, chopped

5ml/1 tsp vanilla essence


For the icing:

225g/ icing sugar, sifted

25g/1oz unsalted butter

75g/3oz chilled full fat cream cheese

food colouring and writing icing

Method

1. Preheat the oven to 170C/Fan 150C/325F/Gas Mark 3. Line a deep 12-hole muffin tin with paper cases.

2. Place the sugar, oil and eggs in a large bowl, then beat together with a wooden spoon until the mixture is smooth and thickened. Sift over the flour, baking powder, bicarbonate of soda, salt and cinnamon then fold in until well mixed. Fold in the carrots, walnuts and vanilla essence.

3. Divide the mixture between the paper cake cases and bake in the middle of the oven for 25mins or until golden, risen and the middle bounces back when lightly pressed. Leave to cool in the tin for 5mins before transferring to a wire rack to cool completely.

4. For the icing: Use an electric whisk to beat the icing sugar and butter together in a large bowl until fluffy. Add the cream cheese and briefly beat together again until just combined. Don’t overbeat or it will become runny. Spread the icing over the muffins, then let the kids go mad icing the cakes with spooky characters.

Freezing instructions:

Un-iced these muffins freeze well. Once cool pack them into a freezer proof container or bag and freeze for up to 3 months. Thaw at room temperature for about 1 hour, then ice as instructed.

Guest Post Credits- British Carrots website

Triple Chocolate Orange Cake...

By Bill King

Serves 10

391 calories / 31.5g fat per portion

Maria says: ‘This simple-to-make cake is rich and tasty – a family favourite with a touch of class!’

Ingredients

For the cake:

175g (6oz) Kerrygold butter

175g (6oz) caster sugar

3 eggs

225g (8oz) plain flour

1½ tsp baking powder

15g (½ oz) cocoa powder

50g (2oz) dark chocolate chips

finely grated zest of 1 orange

For the topping

110g (4oz) dark chocolate

2 tbsp Grand Marnier or Cointreau

110g (4oz) Kerrygold butter

fine shreds of orange zest, to decorate

Method

Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Line a 20cm (8 inch) round cake tin with baking paper.

Beat the butter and sugar together until light and fluffy. Gradually add the eggs, beating well between each addition. Sift together the flour, baking powder and cocoa powder, then fold into the mixture with the chocolate chips and orange zest.

Spoon into the prepared tin and level the surface. Bake for 50- 55 minutes or until a fine skewer inserted into the cake comes out clean.

Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

For the topping, melt the chocolate and Grand Marnier or Cointreau in a heatproof bowl positioned over a saucepan of gently simmering water. When fully melted, add the Kerrygold butter a little at a time, stirring to combine. Allow to cool and thicken, then spread over the cake using a palette knife and sprinkle with fine shreds of orange zest.

Cook’s tip: If you’re not keen on adding alcohol to the topping, simply leave it out, or add 2 tbsp double cream instead

Guest Post Credit: Bill King’s recipe has been taken from the Kerrygold Community Recip-e-book, available for free download now! Visit www.facebook.com/KerrygoldUK for more delicious recipes and to download your free copy.

Chocolate Dipped Orange Biscuits...

By Rachel Allen

Makes 15–20 biscuits

92 calories/ 5.2g fat per portion

Rachel’s quote: ‘These shortbread biscuits are incredibly easy to make and you can cut them in to whatever shapes you’d like. I’ve taken the small extra step of dipping them in melted chocolate, they look lovely when set and the chocolate of course goes really well with the orange zest. Recipes with so few ingredients demand the very best quality produce and that’s why I use Kerrygold butter.’

Ingredients:

100g (3 ½ oz) Kerrygold butter, softened and diced, plus extra for greasing

150g (5oz) plain flour, plus extra for dusting

50g (2oz) caster sugar

75g (2½ oz) dark chocolate, broken in to pieces

The grated zest of one orange

Method:

Preheat the oven to 180°C/350°f/Gas mark 4.

Grease a baking sheet with a little Kerrygold butter.

Sift the flour into a large bowl and, using your fingertips, rub in the Kerrygold butter until the mixture resembles fine breadcrumbs. Add the sugar and orange zest and bring the whole mixture together to form a stiff dough. (Don’t be tempted to add any water.) Alternatively, briefly mix the ingredients in a food processor until they come together.

Transfer the dough to a lightly dusted worktop and roll out to about 5mm (1/4inch) thick. Cut into rounds, fingers, squares or dinosaurs, then lift carefully on to the prepared baking sheet with a palette knife, spacing the biscuits evenly apart.

Bake for 6–10 minutes or until pale golden, then remove from the oven and allow to cool on the baking sheet for a minute or so before transferring to a wire rack to cool down completely.

Place the chocolate in a heatproof bowl over a saucepan of simmering water. When the chocolate has melted, dip the shortbread in about half way in to the chocolate, then allow any excess to drip off and place on a plate to cool and set.

Rachel’s Tip: If you want to mix things up with your biscuits you could always try using milk chocolate or white chocolate.

Guest Post Credits www.facebook.com/KerrygoldUK

Cake Masterclass Red Hot World Buffet : Creative Mondays Blog Hop...

On Wednesday me and my daughter got to attended a masterclass at Red Hot World Buffet to celebrate the launch of their brand new range of artisan cakes to take home.

 It was lovely to meet their head pastry chef Darshan Choudhari and watch him make this amazing strawberry cheese cake.The cheese cake was topped with yummy strawberries laired in fresh cream around the side and was sprinkles of chopped pistachio nut.

 

The masterclass was very interesting and once Darshan had finished making the strawberry cheese cake we all got a slice to try which was amazingly yummy...

 

 

 

Above is pictures of some of the amazing cakes that Red Hot World Buffet sell and you can call in store to arrange to buy.Prices range from £11-49 up to £15-99 the strawberry cheese cake looks like  my favourite one of all but saying that they all look fabulous.The Cheese cake is  priced at £15-99 and I would welcome this as a present any day of the week...

 

 

All the cakes are made with fresh ingredients ...

 

 

After we had the cake making tutorial we set on making our very own creation.I really wanted to go and make a posh looking cake but as joint effort with my daughter I let her lead the way. First off we sliced the cake and filled it with strawberry whipped cream and freshly slice strawberries.Then my daughter stuck 2 wafer tubes in the middle that looked like eyes so we decided to go for a face.

 

 

 

 Our finished cake...

 

This was a lovely morning and my first ever blogger's event in which I also got to meet some lovely people.  

 

We didn't win the cake off but we had a great time and even walked away with our yummy cake and a voucher for a free meal !!

 

 I will keep you updated on pictures of the food once we get to try it out which I am very looking forward to..

 

 

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The Birthday Girl...

 

Spicy Apple Cake...

Spicy Apple Cake

By Niamh Stott

Serves 8

357 calories / 14.3g fat per portion

Niamh says: ‘This is a big hit with kids and adults alike - and it’s soooo easy to make!’

Ingredients:


120g (4½ oz)

Kerrygold butter, softened

225g (8oz) light muscovado or light soft brown sugar

2 eggs

1 tsp vanilla extract

350g (12oz)

Bramley apple sauce

260g (9½ oz) plain flour

1 ½ tsp baking powder

½ tsp bicarbonate of soda

¼ tsp salt

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground cloves

whipped cream, to serve

Method:


Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Line a 20cm (8 inch) round cake tin with baking paper.

Beat the butter and sugar together until light and fluffy. Gradually add the eggs, beating well between each addition. Stir in the vanilla extract and apple sauce.

In another bowl, sift together the flour, baking powder, bicarbonate of soda, salt, cinnamon, ginger and cloves.

Add the dry ingredients to the butter and sugar mixture, folding together with a large metal spoon until just combined.

Spoon into the prepared tin and bake for 45-50 minutes, or until a fine skewer comes out clean. Allow to cool in the tin before transferring to a wire rack to cool completely.

Brush the top with apple sauce and serve with whipped cream.

Cook’s tip: For an alternative topping, melt 20g (3/4 oz) Kerrygold butter in a non-stick frying pan and add 1 eating apple, cored and thinly sliced. Fry gently until softened, then add a pinch of ground cinnamon and 20g (3/4 oz) sugar. Cook for a few more moments, cool slightly, then arrange on top of the cake

Credit: Niamh Stott’s recipe has been taken from the Kerrygold Community Recip-e-book, available for free download now! Visit www.facebook.com/KerrygoldUK for more delicious recipes and to download your free copy.

Traditional Victoria Sponge Cake...

You will need:

2 x 8” cake tins

Ingredients

150g Billington’s golden caster sugar

150g Allinson Nature Friendly White Self Raising Flour

150g butter or soft margarine (room temperature)

3 medium eggs

2 tsp Nielsen-Massey Vanilla Extract

2 tbsp strawberry jam

Method

Pre-heat the oven to 180C (350F Gas mark 4)

Grease the cake tins with some of the butter or margarine and lightly dust with flour, place a circle of greaseproof paper in the bottom of each

Cream the butter and sugar together in a bowl until the mixture turns white and fluffy

Slowly add the beaten eggs and vanilla extract while whisking continuously

Sift the flour into the mix and then carefully fold in until it is all combined

Spoon mixture into the cake tins (half in each) and bake for 20-25 minutes until springy to the touch and golden brown

Leave to cool

Once cool, spread the strawberry jam on the top of one layer and place the other layer on top

Dust the top with icing sugar


Credits : Baking Mad

A Jubilee Sponge Fit For The Queen...

 

BART’S JUBILEE SPONGE

Serves 10

Ingredients

½ tsp Bart Bristol Blend Five Peppercorns
½ tsp Bart Ground Cinnamon
1 tsp Bart Ground Ginger
¼ tsp Bart Ground Nutmeg
2 tsp Bart Mint (Freeze Dried)
250g self-raising flour
¼ tsp salt
250g margarine or butter
250g Bart Vanilla Sugar
4 eggs, beaten


For the filling and topping

250g cream cheese
150ml double cream
100g icing sugar
250g strawberries, quartered
200g blueberries


Method


Grease and line 2 20 cm round sandwich tins. Preheat the oven to 180°C/Gas 4.

Cream together the margarine and vanilla sugar until light and creamy.

Mix all the dry ingredients together and slowly add to the mixture, along with the eggs.

Divide the mixture between the two prepared tins and smooth the tops. Bake in the oven for 20-25 minutes until well-risen and golden brown and a skewer inserted in the centre comes out clean.

Leave to cool in the tins for 10 minutes then turn out onto wire racks to cool completely.

When completely cool, cut each cake in half horizontally so you have four thin cakes.

To make the filling, beat together the cream cheese, cream and icing sugar until thick and smooth.

Spread the cream on top of one cake layer and scatter over one quarter of the strawberries and blueberries. Top with another cake and repeat.


Credit Bart Ingredients

Union Jack Jubilee Cake : Creative Mondays Blog Hop....

Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judyh-jsThoughts where you can link up all your creative post each week.... what have you all been up to this week?

This Week I'm sharing this amazing cake from my guest post friends at  Seasonal Berries this cake looks amazing and a must for anyone having a party fot the Diamond Jubilee...

Serves 18

Preparation time: 25 minutes

Cooking time: 40-45 minutes

To decorate: 40 minutes

 What you need


350 g (12 oz) soft margarine

350 g (12 oz) caster sugar

450 g (1 lb) self-raising flour

11/2 teaspoons baking powder

6 medium eggs, beaten

Grated rind 2 lemons

Juice of 1 lemon

Red and blue paste food colouring, optional

To decorate 

350 g (12 oz) butter, at room temperature

675 g (11/2 lb) icing sugar, plus a little extra, no need to sift

Juice of 1 lemon

200 g (7 oz) white ready to roll icing

250 g (9 oz) blueberries

150 g (5 oz) raspberries

225 g (8 oz) baby strawberries with green hulls still on



 Method



1.Preheat the oven to 180oC/fan 160oC/Gas Mark 4. Line the base and sides of a 30 x 20 x 5 cm/12 x 8 x 2 inch rectangular cake tin (or roasting tin with the same base measurement) with a large piece of non-stick baking paper, snip diagonally into the corners then press the paper into the tin so that the base and sides are lined and the paper stands a little above the top of the tin sides.


2. Cream the soft margarine and sugar together in a bowl or food processor until light and fluffy. Mix the flour and baking powder together then gradually mix in alternate spoonfuls of egg then flour until both have all been added and the mixture is smooth.


 3. Stir in the lemon rind and lemon juice until the mixture is a soft dropping consistency. Spoon the cake mixture into the lined tin, or for a patriotic red, white and blue marble cake, spoon half the cake mixture into the lined tin. Then divide the remaining cake mixture between two bowls, colour one half red, the remainder blue. Add spoonfuls of the coloured mixtures to the lined tin then swirl together with a small knife.


4.Bake for 40-45 minutes until the cake is well risen, golden brown and a skewer comes out cleanly when inserted into the centre of the cake. Leave to cool for a few minutes then invert the cake on to a wire rack, remove the tin and leave to cool.


5 To make the buttercream, beat the butter and one third of the icing sugar together in a bowl or food processor until smooth. Gradually beat in the remaining icing sugar and lemon juice until light and fluffy. Cover and keep at room temperature until ready to use.


6 Peel the paper off the cake, turn the cake over and trim the top level if needed. Cut in half then sandwich back together with a thin layer of buttercream. Put top down on a large plate, tray or cake board.


7 Spread a very thin layer of buttercream over the outside of the cake to stick the crumbs in place then spread a thicker layer all over the cake and smooth with a palette knife, reserving a couple of tablespoons for piping later.


8 Knead the ready to roll icing to soften then roll out half into a long strip on a work surface lightly dusted with sifted icing sugar. Trim to make 2, 4 cm (11/2 inch) wide strips long enough to make a cross over the centre of the cake then trim the ends level with the edges of the cake. Mix the trimmings with the remaining icing then roll out and cut two long strips about 2.5 cm (1 inches) wide and long enough to go diagonally from corner to corner of the cake, trimming the strips to sit flush with the wider white cross, see step pic.

9 Arrange the blueberries between the strips of white ready to roll icing, see step pic. Spoon the remaining buttercream into a paper or plastic piping bag, snip off the tip then pipe dots on to the diagonal white strips and arrange the raspberries in lines on top. Add dots of icing over the central cross and stick the whole strawberries in place. Chill in the fridge until ready to serve.

Tip: to help you get ahead, the undecorated cake can be frozen wrapped in foil, take out the morning of the party and allow to defrost at room temperature for 3-4 hours.

 

 

Instagram And Creative Mondays Blog Hop Week 16....

Hello and welcome to Creative Mondays hosted by Clairejustineoxox andJudyh-jsThoughts where you can link up all your creative post each week.... what have you all been up to this week?
Been a busy few weeks with all 4 children off school and my husband having a week off work.We've had Easter,a birthday,day trips out,learning my youngest two to ride their bikes ,races and even started painting my bedroom yesterday but now can't rest until it's done!!

I've not been very creative this last to weeks due to not much time although I have been enjoying taking photo's on my new phone so here is my last 2 weeks in photos...

Now it's your turn to show us what you've been up to....