One of my best friend’s turns 21 this week and I am obviously going to take advantage of this opportunity to bake him a cake. While researching the perfect type of icing to use, I came across this really easy recipe for butter icing. Just add whatever flavoring or food colouring you want at the end!
This is one of the nicest tart recipes you will find and of course, like most good cooking or baking, its nanny and granddad’s recipe. It’s an apple and blackberry tart polished off with one scoop of vanilla ice cream. My nanny and granddad would always, (without fail) have a tart ready for after our dinner. although my nanny passed away a good few years ago, my granddad still carries on this much-loved tradition every week. With the exception of fussy eaters, this dessert is perfect for family dinners, fancy dinners and well, just about any occasion! Change the filling to your taste and your set with this delicious recipe.
225g plain flour (add pinch of salt)
125g cold margarine cut into small cubes
150ml cold water
300g of fresh blackberries
3 large cooking apples (cut into slices)
1/4 cup sugar
icing sugar to dust
Preheat oven to 180 degrees
Sieve flour and pinch of salt together into a bowl
Add the margarine to the flour in cubes and rub together until it resembles coarse bread crumbs
Add water until combined enough to roll into a ball
Place in fridge for half an hour
Cut pastry in half, roll out one half into a thin base and place on oven proof plate
Arrange blackberries and apples in pastry
Apple Layer of sugar to sweeten
Roll the other half of dough into a thin top layer
Dampen edges of tart so the tart will seal
Roll top layer onto cake and seal the edges of the tart by pressing down the whole way around using a fork
Using a knife, scrape the excess pastry off the sides of the plate.
Cut a X shape into the centre of the tart to let steam escape and bake for 35 minutes.
Serve hot with scoop of vanilla ice cream on top. Enjoy!
This Nutella Chocolate Roulade is a mouth-watering take on the original Swiss Roll. My Auntie made this yesterday for my cousins 13th birthday and it was delicious. I was afraid she was going to keep this recipe a secret but she was nice enough to let me have it. So I am passing it on to you with high recommendation’s.
Butter, for greasing
100g plain chocolate
100g caster sugar, plus extra for dusting
For the filling:
1/2 vanilla pod
1 tablespoon dark rum or Tia Maria
75g Nutella chocolate spread
Icing sugar to decorate
Grease a 33 x 23cm Swiss roll tin, line with greaseproof paper and then grease the paper. Break the chocolate into pieces and place in a bowl set over a pan of simmering water.
separate the eggs and whisk the egg yolks with the sugar until very thick and pale colour. Beat in the egg whites until stiff, and then fold into the chocolate mixture.
Pour into the prepared tin and spread out evenly. Bake for 20-25 minutes until well risen and firm to touch.
Turn the sponge out onto a sheet of greaseproof paper that has been generously sprinkled with caster sugar. Carefully peel off the lining paper. Cover the roulade with warm, damp tea towel and leave to cool.
To make the filling, split the vanilla pod in half and scrape out the seeds. Gently whisk with an electric mixer until stiff, then spread the Nutella over the cold roulade, followed by the cream mixture. Using the paper to help, roll up the roulade to enclose the filling. To serve, transfer the roulade on to a serving plate and dust with icing sugar, then cut into slices and arrange on serving plates.
Twenty Sixth birthday cake I made for my sister’s boyfriend
Image credit: Bloggers own image
Here is my second special designed cake attempt. I made this cake for my sister’s Boyfriend as a gift for his 26th birthday. His name is Ade and he is a huge arsenal fan!
For this cake I used a Vanilla sponge with a layer of chocolate cream filling and I used sugar fondant for the icing. The fondant makes designing the cake a lot easier because of the flat smooth surface. I had help from my friend Jennifer with the crest.
Here is the recipe I used:
2 cups sugar
1 tsp vanilla
1 cup whole milk
1/4 cup butter (lightly salted)
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!
2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.
3. In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low-speed until just combined.
4. In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.
5. Pour into two greased and floured 8″ round cake pans.
6. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.
These delicious balls of chocolate truffle cake are an easy way to create small but tasty sweets. They are also a great idea for Halloween, all you have to do is change the design to something spooky like a pumpkin, ghost or a witch!
So here is the recipe I used for my brothers guitar cake below. The only adjustment I made was doubling the amount of Oreo’s it originally said to use and using chocolate filled Oreo. I had to make three or four batches to construct the guitar shape. It was extremely fun making it and very rewarding afterwards to see all of his friends in shock when we came in with the cake and sparks shooting up from the firework-like candles! I found this delicious recipe; take a look yourself!
226g of Stork
266g of caster sugar
2 teaspoons of vanilla essence
20 crushed chocolate crème Oreo cookies
4 medium eggs
270g of self-raising flour
1 pinch of salt
2 teaspoons of milk
Pre-heat the oven to 180 degree’s (fan assisted)
Beat the stork in a baking bowl until light and fluffy
Add sugar and vanilla essence to butter and beat together until well mixed
Add eggs, one at a time and mix until mixture has doubled in size
Add flour and salt and mix thoroughly
Scrape down the sides of the bowl and then add in the milk
Mix again until all ingredients are well incorporated
Add in your 8 crushed Oreo cookies
Pour mixture into your pre-greased baking tin
Bake in oven for 15-20 minutes. Sponge is ready when a skewer inserted in to the mixture comes out clean with no bits attached
Once removed from oven, leave it to cool for 10 minutes then transfer to a wire rack to cool completely.
Back in early June, I attempted my very first professional-looking cake for my little brothers 18th birthday. Not to bad for a first-timer aye’? I was delighted with it. I didn’t do it all on my own thought! I had help from two of my dearest friends who helped with the design of the icing. The cake itself was a Oreo chocolate sponge while the icing was a white sugar fondant that I got in Decobake bachelors walk. I would definitely modify the recipe of the sponge the next time, it definitely needed more Oreo! Practice makes perfect.