Classic Swiss roll – Valentine’s day special

Price: £94.00
Was: £159.99

Gorgeous as it looks, this Swiss sponge roll is a real beauty that should win the crown !

As the Valentine’s day is around the corner, I painted a few hearts on the sponge to display a festive notion relevant to the occassion; you  need some liquid food colouring and a good quality paint brush to paint a simple design on the cake.  Quite an easy tip but the enhanced appearence is a real winner of hearts!

So, let’s make this beauty and bring a special glow of love to this Valentine’s day!

Get ready with the following ingredients ;

For the cake

 Plain Flour  50 g
 Sugar (white caster is best)  120 g
 Eggs  3 whites and yellows seperated
 Baking Powder  1 tsp
 Corn Flour  1 tbsp
Yellow food colour 3 drops (optional)
 Salt 3 pinches ( this is a must to take the blandness of egg whites away)
 Vanilla  1 tsp

Let’s make the sponge roll first

Set the Oven to 180 C

Beat it

  • Seperate the egg whites and yolks carefully
  • Beat the egg whites using an electric hand mixer, in high speed for 2 mins until it gives peaks

  • Add sugar in three times while beating in high speed.  1 min
  • Add egg yolks and beat for 2 mins

  • Add  baking powder, corn flour and flour together and seive on to the cake
  • Add salt, yellow food colouring and vanilla
  • Do not use the electric mixer at this point.  Fold flour using a spatula until the batter comes creamy.

Prepare the tin

  • 12″ x 10″ size square tine will be the right size for the sponge
  • line up with a parchment paper
  • Grease with butter for easy peeling off

Bake it

  • Spread the sponge batter in the tray
  • Lift and drop the tray twice on the kitchen top to evenly settle the batter
  • Bake in the middle of the oven for 15 mins or a skewer comes out clean when stabbed in the middle of the cake

Prepare for rolling the cake

  • Lay a wide parchment paper on a  kitchen towel
  • Sprinkle granulated sugar and keep it ready for rolling out the cake

Take the cake out of the oven

  • As soon as the cake is out of the oven, let it cool enough to touch and carefully lay it face down on the sugar sprinkled parchment paper
  • Sprinkle some water on to the linining parchement paper, so that it comes out easily.  Peel it off gently

Roll out

  • Now, while the cake is still very warm, roll out with the parchment paper

  • Leave it to cool off completely for 1 hr.

Filling 

  • Once the cake is cooled off,  open it flat on a tray

Options for filling the sponge roll

strawberry jamOption 1 – Simple but delicious

  • Strawberry jam – homemade or good quality supermarket brand

I have used here my delicious homemade strawberry jam.  Recipe, given below:

http://happyrecipes.co.uk/tag/strawberry-jam/

Spread a generous amount of strawberry or raspberry jam as a thick layer and roll the sponge, wrap with a foil and refrigirate for 1/2 hr before serving.

strawberry jamOption 2 – beautiful and yummy

  • 50g butter or margarine, softened
  • 1150g icing sugar
  • A little milk
  • A drop of vanilla
  • Red food colouring

Seive icing sugar and whisk all together using an electric mixer until creamy.  Spread a thick layer and roll the sponge and refrigirate for 1 hr before serving.

strawberry jamOption 3 – Creamy and delicate

  • 1 cup full cream
  • 1/8 cup icing sugar

Beat cream using an electric mixer while adding sugar gradually.  Spread a thick layer and on top of it a layer of strawberry jam and roll the sponge.  Cover with a foil and refrigirate for 1 hr before serving.

Serve

  • Take out 30 mins before serving
  • Slice with a sharp knife
  • Enjoy!

Price: £94.00
Was: £159.99
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Chocolate Cupcakes – Pretty chocolate cupcakes for any occassion

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Gorgeous as they look, these chocolate cupcakes will become a sensation in any party.  Super easy to make, you simply have to follow the same chocolate cake recipe, fill the paper cupcake-cases and bake them.

The chocolate butter icing with its unique buttery taste is just right for topping the cakes up or you can make the chocolate fudge icing for a more festive looking cupcakes.

Both recipes for chocolate butter icing and fudge icing are given below:

Happy party time !!

Get ready with the following ingredients :

Self raising flour 300 g
Stork spread/Butter/ Magerine 300 g
Caster sugar 300 g
Eggs 5 medium
Lemon juice 1 tsp
Salt 3 pinches ( a must)
Baking powder 1 tsp
Cocoa powder 4 tbsp heaps
Plain full fat yogurt (optional) this is to make the cake more moist 1 tbsp
 Milk  1/4 cup

Let’s make it:

Set the oven to 180 C . (Temperature conversion chart  is given under Tips)

Beat it

  •  Beat butter and sugar together until creamy,  using an electric hand mixer.
  • Add eggs, one at a time. Beat well after each addition.
  • Add vanilla essence,  lemon juice, salt and beat for two rounds.

Flour it

  • Mix baking powder,  flour and cocoa powder and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape.
  • Fold the flour gently with a wooden spoon until everything turns into a creamy batter.
  • Mix milk and yogurt and add.  Give a good mix with a wooden spoon going clockwise.

Fill it

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  • Fill paper cupcake cases with the batter leaving a little room from top allowing the cake to rise.
  • Place the cupcake cases in a cupcake baking tray for them to stay steady and neat.

Oven it

  • Pop it in the oven and bake for 20 – 25 mins. In the first 10 min do not open the oven door.
  • Insert a skewer into the middle of one of the cakes and if it comes clean,  it’s ready.

Cool it

  • Take it out from the oven and let it rest for 10 mins.
  • Slowly remove the cupcakes from the tray and place them on a cooling rack to cool off completely. This will take 1 hr at least.
  • Your cakes are ready to ice now.

To make the chocolate butter icing you need :

Icing sugar 300 g
Stork spread or butter 125 g
Cocoa powder 5 tbsp
Milk 2 tbsps
Lemon a few drops
Vanilla a few drops
Sprinklers to decorate
  • Sieve icing sugar and cocoa powder together from a sieve on to a bowl.
  • Add butter and beat together until creamy.
  • Add milk, vanilla and lemon.
  • Your chocolate icing is ready.
  • Cover the cupcakes with chocolate icing one by one with a flat knife, often dipping it in warm water. Or, you can use a piping bag e in cake icing kits to have a more elegant look.
  • Throw some sprinklers on .
  • Done !!

To make the  Chocolate fudge icing you will need:

 Icing sugar 1/2 cup
Double cream 1/4 cup
Butter/Stork spread 50 g
Milk chocolate buttons 110 g
Cocoa powder 3 tbsp

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  • In a small glass bowl place chocolate drops, butter and double cream.
  • Place a wider pan on stove and  fill it with  hot  water.
  • Dip the small glass bowl into the wide pan.
  • Stir slowly until chocolates melt along with butter and cream.
  • If the chocolates are hard, heat up the pan with water under very light flame.
  • Add sieved icing sugar and cocoa powder.
  • Take out from the pan and stir until you are left with a creamy chocolaty melt.
  • Leave to cool.
  • Pour chocolate fudge cream on to the cupcakes.
  • Sprinkle some decorative sprinkles.
  • Enjoy !
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Fairy cakes – Pretty triple layer party cakes

c2 c1 The dainty colour combination of this cake will make a delightful sight for  a little girl’s birthday party.  The  creamy butter icing between layers and on the top is heavenly with every mouthful.

You need the following items to make them: 

 Self Raising flour 300 g
Stork spread 300 g
Caster sugar 300 g
Eggs 5
Milk 1/4 cup
Lemon juice 2  tsp
Salt 2 pinches
Baking powder 1 tsp

Let’s Start: Set the oven to 180 Celsius . (Temperature conversion is given under Tips)

  •  Beat butter and sugar together until creamy,  using an electric hand mixer.
  • Add eggs, one at a time. Make sure you beat well after each addition.
  • Add vanilla essence,  lemon juice and salt and beat for two rounds.
  • Mix baking powder to flour and sieve onto the cake batter, holding well above it. Fold the flour gently with a wooden spoon until everything incorporates into a creamy batter.
  • Mix milk and fold.
  • Line up a baking tray with parchment paper and spoon the batter into the baking tray and flatten with a spatula.
  • Lift up the tray and drop it twice onto your kitchen top, allowing the batter to spread and settle evenly on the try.
  • Pop into the oven and bake for 15 – 20  mins.  Baking time could vary according to the settings of your oven.
  • Insert a skewer into the middle of the cake and if it comes clean,  your cake is ready.
  • Take it out from the oven and let it rest for 10 mins.
  • Slowly remove from the tray and place it on a cooling rack.
  • Let the cake cool completely before icing.  This will take an hour or two.

What you need for the icing:

  • Icing sugar-    300 g (Sieve twice to get the best smooth icing sugar)
  • Stork spread –   125 g
  • Lemon juice –   1 tsp
  • Milk –  1 tbsp
  • Vanilla essence – two drops
  • Liquid cake colours –  red and green  or any of your choice

Let’s make the icing:

  • Cream up all together using an electric hand mixer .
  • Divide the icing into two different bowls.
  • Drop two drops from red  into one bowl to make pink colour and two drops from green into another bowl and mix thoroughly.  Fill a separate bowl with plain icing cream.
  • I mix two drops from blue and yellow and make my own green, which is unique in colour.  Now, you have three different colours: plain , red and green.
  • Next, cut the sides and top layer off from the cake. Dip a long bread knife in hot water, wipe clean and slice the cake across from top and bottom so that you have three free layers.
  • Take a dollop from the plain icing cream and spread it across the lowest slice. Place the second layer on top and press it lightly. Now spread a layer of green icing cream on top. Place the top layer and press down lightly. Spread a layer of pink icing cream on the top.
  • Immediately after, sprinkle colourful sprinkles or desiccated coconut dipped in any colour.
  • Your pretty fairy cake is ready!!

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