Chocolate-Buttercream Cake

Yesterday was my second awards night with SJA, I got 2 awards same as last year, the highest attendance and somehow the most enthusiastic. I baked a cake which actually turned out really well, I think is was the best one there! The cake was simple but the icing was a pain. Tip: For rolling out icing, use 2 sheet of grease proof paper. It makes your life so much easier.

You will need:

  • 175g caster sugar
  • 175g soft butter
  • 3 large eggs (4 medium eggs)
  • 150g self-raising flour
  • 50g cocoa powder
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • pinch of salt
  • Butter cream

Method:

1. Put all the ingredients into a bowl and mi JUST UNTIL SMOOTH. Grease a (or two) baking tin and preheat oven the gas mark 4/ 180*C/ 350*F.

2. Pour mixture into the baking tin and bake for 45-50 minutes.

3. If you used all the mixture in one tin then cut the cake through the middle once cooled. If you made in 2 separate tin then flatten the top of 1 (or both) half by cutting off top with a sharp knife.

4. Put as much butter cream on as you want on and sandwich them together. Enjoy!!

Banana Oat Cookies

Yes, more cookies. These are similar to the Apple Oat Cookies, but I think these are easier.

You will need:

  • 2 mashed banana’s
  • 140g brown sugar
  • 85g caster sugar
  • 1 egg
  • 100g softened butter
  • 1 tsp vanilla extract
  • 160g plain flour
  • 1 1/2 tsp cinnamon
  • 1 tsp bicarbonate soda
  • 2 tsp cornflour
  • 275g porridge oats

Method:

1. Put the banana’s, both sugars, egg, butter and vanilla in a bowl a mix well. My mixture looked very lumpy, some of it being butter, but mine still worked well. Preheat oven the 350*F/180*C/Gas mark 4, line a baking tray with baking paper .

2. Mix in the rest of the ingredients, adding the oats after everything’s been mixed together. Roll a table spoon of the mixture and place it on the sheet, flatten it slightly onto the tray into a thick disc. Bake for 10-12 minutes. Enjoy.!

Banana Oat Cookies
Banana Oat Cookies, we got 23 cookies ‘oat’ of this. ūüėÄ

 

Have a look at our Banana Loaf recipe here

Chocolate UFO’S

Recently got this recipe off Facebook and I wanted to try it! They looked simple and fun to make so I’m trying them! They’re supposed to be truffles but they looked like UFO’S in the end

 

You will need:

  • 340g ¬†milk chocolate
  • 55g butter
  • 14 oz (1 can) condensed milk
  • 1 tsp vanilla extract
  • ¬†250g plain flour
  • 50g chopped walnuts
  • about 3 bars of white chocolate, chopped in bits
  • A small amount of sugar.

Method:

1. Put the chocolate and butter in a bowl and microwave until melted.

2. Add the condensed milk and vanilla and mix in.

3. Fold in the flour and walnuts, line a baking tray with grease proof paper and preheat oven the gas mark 4/ 350*F/ 180 *F.

4. Scoop up a small amount of dough, press a piece of white chocolate into in and roll into a ball so that the chocolate’s in the middle and cant be seen. Do this to all of it. Place on baking tray and bake for 6-8 minutes, I recommend 9 at a time in rows of three.

P.S. If you would like them to be more like truffles I suggest cool them in a fridge or something.

 

Bakewell Tray Bake

The first time I made it it was a sloppy mess, but the second time it was quite nice. This seems to be a hard recipe, but that’s just me.

You will need:

(Pastry)

  • You can use 500g of ready-made sweet shortcrust pastry
  • 120g soft butter
  • 85g sugar
  • 4 egg yolks
  • 265g plain flour

Method (Pastry):

1. Cream together the butter and sugar, add the yolks one at a time beating well after each addition.

2. Add the flour and stir well.

3. On a floured surface, roll out the pastry to the size of the baking tin (30cm x 20cm). Cut of and extra and add small amounts if there are holes or tears. Set aside.

You will need:

(the rest)

  • 5 tbsp strawberry jam
  • 200g butter, softened
  • 200g caster sugar
  • 4 eggs
  • 100g self-raising flour
  • 2 tsp almond extract
  • 400g icing sugar
  • 3 1/2 – 4 tsp water
  • glace cherries

Method (the rest)

1. Spread the jam over the pastry base. Set aside (again).

2. Cream together ¬†the butter and sugar until soft. Add the eggs one at a time and beat well after each addition. (Mine looked horrible and lumpy, if yours does too don’t worry mine turned out really nice (the second time)).

3. Mix in the flour, after add the almond extract and mix well. Preheat oven the gas mark 5/ 375*F/190*C.

4. Spoon the mixture over the jam and smooth the surface. Put in the oven and bake for 35-40 minutes or until golden brown on top.

5. When you take it out you’ll likely notice that it moves like its liquid… and that’s cos it is. Its REALLY REALLY REEEAAALLY IMPORTANT TO LEAVE IT UNTIL IT’S COLD. You can refrigerate when its cooled if you want, we did.

6. While it’s cooling, make the icing. Put the icing sugar in a bowl along with the water, stir well. It needs to be a thick icing.

7. When cold, pour the icing evenly over the top of the whatever-it’s-called and leave to set for a few minutes, put the cherries on top in the places you want them. Leave to set for a bit. Enjoy!

Tip: Test the icing to see if it’s runny. If it is, leave for up the 12 hours to set. You can also add flaked almonds with the cherries.

Bakewell Tray Bake
You can see how thick the layers should be. Especially the jam.

 

Mini Chocolate Chip Cookies

Not been baking much recently, partially due to our new puppy. But here’s one for some¬†Mini Chocolate Chip Cookies! This is an easy and quick recipe.

You will need:

  • 150g Soft butter
  • 80g caster sugar
  • 80g stoft, brown sugar
  • 2 tsp vanilla extract
  • 1 large egg
  • 225g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 200g chocolate chips ¬†( We used 1 bar of milk chocolate chopped up and another 1 bar of dark chocolate)

Method:

1. In a large-ish bowl, mix together the butter and sugars until well combined.

2. Add in the vanilla and egg and mix.

3. All at once, add the flour, Bicarb. Soda and salt.  Mix with a large spoon. Preheat the oven to Gas mark 5/ 375*F/ 190*C. Grease a baking tray with butter.

4. Add the chocolate chips and mix as evenly as possible. Take a teaspoon and scoop up a small amount of mixture and roll it into a ball just smaller than a walnut, flatten it slightly and place about 6 at a time on the tray.

5. Bake for about 10 minutes or until the edges are browned slightly and is still quite soft in the middle. Enjoy!

Mini Chocolate Chip Cookies

 

 

Country Style Apple Slice Cake

This is a slightly healthier option of cake compared to others, not as easy though. Its not a hard recipe but its not easy either. So here’s the recipe, good luck!

You will need:

  • 175g block butter, diced
  • 175g caster sugar
  • 2 large eggs
  • 225g self raising flour
  • 1/4 tsp salt
  • 5 tbsp milk
  • 1 apple (Cored, peeled, sliced (12 slices in preferable))
  • 1 tbsp lemon juice

Method:

1. In a bowl, beat together the butter and sugar until light and fluffy.

2. Add the eggs one at a time, beat well after each.

3. Fold in the flour and salt lightly using a large spoon. Preheat oven at gas mark 4/ 180*C/ 350*F. Grease a 8 inch spring form cake tin. Dust with flour and tap out excesses.

4. In a separate bowl mix together the milk and vanilla extract, stir into the mixture. Spoon into cake tin and smooth the top, arrange the apple slices on top and press down very lightly. Brush with the lemon juice, I just brushed the apples because I don’t trust lemon juice not to ruin the cake.

5. Bake for 1 hour or until skewer comes out clean. You can sprinkle it with icing sugar if you want, we did. Enjoy!!

This is how I arranged the apple slices.

Vanilla Fork Biscuits

Yesterday I made vanilla fork biscuits as a quick and easy thing to do. It only has 4 ingredients and is made it a few simple steps. This is the easiest biscuit recipe I have seen so far and bakes very fast.

You will need:

  • 115g soft butter
  • 55g caster sugar
  • 14og self-raising flour
  • 1/2 tsp vanilla extract/essence

Method:

1. cream together the butter and sugar until pale and fluffy.

2. Add the flour and vanilla, combine together (this is pretty much the hardest bit). Preheat oven to gas mark 6/ 400*C/ 200*F. Grease a baking tray.

3. Roll mixture into Walnut sized balls and place on the baking tray. Press down slightly with a fork and bake for 7-8 minutes (told you it was fast). Enjooooooy.

Vanilla Fork Biscuits

 

Red Nose Day Cakes

Abbie made these for red nose day for a competition at St John ambulance cadets. I make my cakes from a recipe my mum gave me, weigh the eggs you are going to be using, my 4 eggs (in the shells) weighed 260g, then we weigh the same amount of sugar, flour and butter. This works for any amount of eggs in your recipe.

Ingredients:

4 Eggs

260g Caster Sugar

260g Self Raising Flour

260g Butter

Vanilla Essence

Milk

250g Icing Sugar

Food Colouring

Method:

Cream the sugar and butter until soft and fluffy Add one egg and a quarter of the flour and mix in, continue with the other 3 eggs and the rest of the flour. When it’s all mixed in add the vanilla essence to taste (I use around 1 teaspoon) and milk until the mixture will drop easily off the spoon.

Divide the mixture into cake cases, mine made 18 cakes. Cook at gas 4/350 F/180 C for around 15/20 minutes until lightly browned and the tops are ‘spongy’.

To decorate the cakes we made 3 colours of icing Рsee here Рcovered the cakes tops with circles cut from the red icing and then cut out the facial features from the red and black icing.

Red Nose Day Cakes

 

 

Fondant Icing

Fondant icing is so easy to make, all you need is 2 ingredients.

250g Fondant Icing Sugar

Water

Put the icing sugar in a bowl and make a well in the middle. Add water 1 tablespoon at a time, mix until it becomes firm and it gets really hard to mix.

When the consistency is right roll it up it a ball and knead for a few minutes until smooth. Then dust the surface where you will be rolling out with some icing sugar and roll until it’s the right thickness. Use as required.

If you want coloured icing it’s best to buy a paste or Gel Icing Colour Kit as this wont make the fondant as wet as liquid food colouring plus the colour will be sharper and you use less colour.

Simply get a cocktail stick and dip it into the colouring and then put drops into the fondant. then just knead it so the colour spreads evenly.

 

 

Chocolate Chip Cookies With Apple Sauce

After I made the Cranberry & Oat Muffins¬†I had half a jar of apple sauce left over. Now, being somebody who hates waste I had to make something else with apple sauce to use it up, hence this recipe. I know apple sauce isn’t a normal ingredient of chocolate chip cookies but I think you will be pleasantly surprised if you try them.

Ingredients:

275g Plain Flour

1/2 teaspoon of Bicarbonate of Soda

1/2 teaspoon Cornflour

1/4 teaspoon Salt

40g Castor Sugar

90g Brown Sugar

50ml Sunflower Oil

65ml Apple Sauce

1 teaspoon Cinnamon

1 Large Egg

1 teaspoon Vanilla Essence or Extract

100g Chocolate, drops or chunks

Method:

Combine the flour, bicarbonate of soda, cornflour and salt in a bowl. In another bowl mix the sugars, oil, apple sauce, cinnamon, egg and vanilla. Next mix the dry ingredients (flour etc) in with the wet ingredients and finally add the chocolate chips and stir thoroughly. I used chunks of white chocolate as that was what I had in but you can use whatever type of chocolate you want to.

Chill the cookie dough in the fridge for at least 30 minutes, but it can be left overnight if required.

Once chilled form the dough into small balls, I made them the size of walnuts but it depends what size you want your cookies, and then flatten slightly onto a non-stick baking tray.  Preheat oven to gas mark 4 (350 F; 180 C) and cook for about 10 minutes.

Chocolate Chip Cookies With Apple Sauce Chocolate Chip Cookies With Apple Sauce