victoria sponge cupcakes

Victoria Sponge cupcakes – filled with Buttercream icing and jam

Let’s start

Make these yummy cupcakes and spread the joy around! It’s indeed a joy to find a cherry sitting on the creamy butter icing, beneath the half-opened flap in the middle!

Kids will go crazy with the sight of this most inviting delicious treat! No assurance needed to testify the out-of-this-earth taste of these. And they are super easy to make too!

As a matter of fact, this is the same recipe of the classic Victoria Sponge cake which is indeed a show stopper!

Please click the link below for the full step by step recipe for Victoria Sponge cake:

Victoria Sponge cake
Link for Vic Sponge Cake

Equipment: You will need some cupcake cases and a muffin tray. To fill the cupcakes, you need to opt for the best strawberry or raspberry jam. Making the buttercream icing to the right consistency is also equally important to achieve the best taste.

So, Lets, begin,

What you will need

For the cake

Self Raising flour / Cake flour200 g
Margarine or melted butter under room temperature200 g
Caster sugar200 g
Eggs under room temp3
Milk3 tbsp
Lemon juice and Vanilla essence1/4  tsp each
Salt3/4 pinches
Baking powder (if you are using plain flour add 1/2tsp)1/4 tsp

For the Buttercream icing

Icing sugar200g
Margarine100g
lemon juice3/4 drops
Vanilla essence1tsp
Milk (optional)1tbsp

Make the batter

  • Cream butter and sugar together until smooth and creamy,  using an electric hand mixer.  Go clockwise  (3 – 4 mins)
  • Add eggs, one at a time. Make sure you beat  after each addition ( Beat 3/4 rounds after each addition)
  • Add vanilla essence,  lemon juice, salt, milk and whisk two rounds(1min) 
  • Mix baking powder to flour and sieve onto the cake batter
  • Fold the flour gently with a wooden spoon until everything comes together as a creamy batter

Preheat the oven to 180C for 20mins. Do not exceed this time. If your oven heats up too soon, set it for 160C.

Fill the cupcake cases

silicon cupcake cases are re-usable and you can remove the cake from the case
  • Fill cupcake cases with the batter leaving little space on the top for the cake to rise
  • Place the filled cupcake cases in a muffin tray
  • Lift up the tray and drop it twice onto your kitchen-top gently, allowing the batter to spread and settle evenly on the try

Into the tray

  • Place the tray in the middle/bottom shelf of the oven and slowly close the oven (If your oven heats up too soon, set the temp. for 160 C degrees and bake the cake on the lowest shelf)
  • Bake for 20 mins or the tops of the cupcakes turns golden. After 20 mins, insert a skewer into the middle of one cupcake and if it comes clean,  your cakes are ready

Important tips: Oven

Place the tray with cakes in the oven and close the door very gently. If the door is shut with a bang, the cakes can slump in the middle

Never open the oven door during the initial 10mins as the cakes might not rise but drop from the middle

If the cakes are browned on the top but soggy in the middle, do not worry, simply place parchment paper on top of the cakes and continue baking for a further 10 mins

Out of the oven

  • Take the tray out of the oven and let it rest for 10 mins
  • Remove the cupcakes and let them cool off on a wire rack
  • Meanwhile, whip up the butter icing

Frosting the cake

Whip up the buttercream icing:

  • Cream up margarine and gradually add sieved icing sugar. Beat on high speed until smooth and creamy using an electric hand mixer
  • Add lemon juice, vanilla and milk. Beat a few rounds
  • Buttercream icing is ready to use!

Ice the cakes:

  • Slice the top of some cupcakes
  • Spread a generous dollop of jam
  • Smear buttercream on jam
  • Cover with the sliced top
  • Dust with icing sugar
  • Yummy!
  • For a change, you can dig in the middle of some cupcakes and make a well
  • fill the well with jam and then buttercream
  • Close with the removed crust
  • Dust with icing sugar
  • Yum!

Serve at the afternoon tea-time and enjoy!

Chocolate Sponge Cake – No electric mixer – make in the pan and bake in the oven

I am not surprised if you feel too lazy to take out all the necessary equipment to fix a cake sometimes, worrying about all the washing and wiping would be waiting!

So, why not try this recipe to save your day! Just call this, a ‘lazy cake’ because you don’t have to use the electric mixer or the mixing bowl at all. Instead, you just have to cook all the ingredients in a pan. The batter comes out creamy and silky smooth and bakes a super moist and incredibly delicious cake ever! You don’t have to ice this cake because it is perfect as it is.

This cake cannot go wrong, so do not worry. Just relax and fold the ingredients together and pop the batter into the oven. I baked this cake under 160C instead of usual 180C given the fact that the batter is a little too runny and also to achieve a more moist texture in the cake.

Tip: If the top of the cake is already browned and the middle is under cooked, cover the top with a baking sheet or just a blank-sheet and cook further 10 minutes

Ingredients needed:

Self-raising flour200g
Margarine or butter200g
Sugar200g
Cocoa powder2tbsp
Salt3 pinches
Baking powder1/2tsp
Water5tbsps
Milk3tbsp
Eggs2

Let’s make it:

Set the oven to 160 C

  • In a pan heat butter until melted and add sugar. Stir until sugar dissolves and add milk
  • In another pan heat water and add cocoa powder and salt. Stir under low flame until cocoa powder blooms. Pour into the pan with butter and sugar and give a good mix
  • Beat eggs with a fork until frothy and add to the pan
  • Add flour and baking powder together and drop to the pan.
  • Mix all together until a smooth batter is formed
  • It is this easy you see!
  • Now that all have come together as a runny batter, pour into a lined tray with parchment paper (If the batter has lumps, send through a sieve and pour into the baking tray
  • Bake in the bottom shelf of the oven for 30 mins or until a skewer comes out clean when stabbed in the middle
  • Once out of the oven, cover the top of the tray with a tea towel and let the cake cool off completely
  • Once cooled, take out of the tray and cut into dainty pieces. To achieve the best results, dip the knife in boiling water and wipe clean
Butterscotch cake

Butterscotch Cake – A Delicious Treat For A Special Occasion

Drenched in delicious butterscotch sauce and generously sprinkled crunchy Praline on top of the subtly sweet cream frosting, make this cake something to indulge for! There is no doubt that the sensational butterscotch sauce and the butterscotch Praline contribute to the glorious taste of this cake and make sure you get the taste and the consistency right while making them both.

You might find the recipe quite daunting with a long list of ingredients and an equally long list of instructions. However, if you get organised in advance, it is not a cumbersome task to assemble everything together. To make the whole procedure easy to follow, I have given the recipe in steps along with relevant pictures.

You just need to read through the recipe and jot down all the ingredients needed. Once the ingredients are gathered, it’s just a matter of organising the whole process and get to baking!

Happy Baking!

With Cherries

Important tips :

  • Make the Praline and butterscotch sauce a day or two in advance and place in the fridge
  • Make the cakes on the previous day and store in an air-tight box or wrap in a cling film
  • Make the frosting on the previous day and store in the fridge
  • Wash the fruits and keep ready on a side
  • Place the mixer pins in the freezer and make sure the mixing bowl is dry
  • Everything is ready in advance means, the remaining tasks are super easy for you!

Step1. Make the Butterscotch sauce

Ingredients needed:

Double cream1/2 cup
Sugar1/2 cup / 100g
Butter/Margarine1/4 cup / 50 g
Milk1 tbsp
Salt2 pinches
  • Heat sugar in a pan until golden brown
  • Add butter gradually while stirring continuously
  • Add cream little by little and add salt
  • Keep stirring until the sauce is thick and runny (10-15mins)
  • Pour into a glass jar and let it cool
  • Tip: If the sauce goes too thick either microwave for 30 seconds or a little more or pour 1 tbsp of hot water and mix thoroughly

Step 2. Make the two round cakesdiameter 20cm or 8 inches

Always bake two cakes and sandwich them which gives a considerable height and a prominent look to the finished cake.

Ingredients needed:

Caster sugar250 g
Margarine / Butter250 g
Self-raising flour250 g
Eggs4
Milk1/4 cup
Baking powder1 tsp
Salt3 pinches
Lemon juice1/2 tsp
Butterscotch sauce2-3tbsp
  • Set the oven to 180C – Must pre-heat at least 10-15 mins
  • Beat Sugar and Margarine together, using an electric hand mixer until creamy – (3 mins )
  • Add eggs one by one and beat after each addition (1 min after each egg)
  • Pour in butterscotch sauce and beat one round
  • Swift flour with baking powder and add. Mix with a wooden spoon
  • Add salt and lemon
  • Pour in milk
  • Combine all together until a creamy batter is formed
  • Divide into 2 equal parts and bake in two round trays (Trays must be lined with parchment paper)
  • Once baked, let the trays rest for 5 mins and take the cakes out and leave to cool on a wire rack
  • Your cakes are ready!

Step 3. Make Praline

Butterscotch sauce and Praline triangles
Crushed Praline and Praline Triangles

Ingredients needed:

peanuts (no husk)100 g
Sugar160 g
Butter1 tbsp
Salt2 pinches
  • Dry roast peanuts until crunchy
  • Grind roughly
  • Heat sugar until golden brown – Do not stir
  • Add butter and let it melt
  • Immediately, add peanuts
  • Quickly mix with a rubber spatula or a wooden spoon
  • Immediately, take off from heat, flatten on a buttered tray and let cool
  • Cut a few triangles and keep them for decorating the cake
  • Place the rest in a bag and crush using a rolling pin or a bottle
  • Store in a jar until needed
  • Your Praline is ready!

Step 4.Make the Cream Frosting

The right consistency of Frosting – Peaks!

Most importantly the mixing bowl and mixer pins should be cold and dry. Double cream should be taken straight from the fridge ( Ideally, place the mixer pins in the freezer for 5 mins for best results)

Ingredients needed:

Double cream / Whipping cream250 ml
Icing sugar4 tbsp
Strawberries or Cherries for decorating
  • Beat double cream until thick (2 mins)
  • Add icing sugar gradually (ideally in three steps)
  • Beat until snowy peaks foam
  • Store in the fridge until needed

Step 5. Assemble the Cakes

  • Scrape off tops from both cakes
  • Stab the cakes in several places and make small holes, using a skewer
  • Mix 3 tbsp of butterscotch sauce and 1 tbsp water and pour over cakes
  • Drop a spoon of frosting in the middle of a round cake stand and place one round cake on it (this will make the cake stay steady on its place)
  • Smear a generous dollop of frosting on the top
  • Place the other round cake on top of it and sandwich both cakes
  • Smear frosting on the top and sides and flatten

Step 6. Decorating the cake

Christmas special Butterscotch cake
  • Take sauce into a piping bag and make it stand in a tall glass
  • Cut the tip of the piping bag
  • Pour around the cake making patterns. Let the sauce drip down
  • Pat Praline on the bottom ends and sprinkle some on the top
  • Decorate the top placing strawberries or cherries or any other suitable fruit
  • Stand praline triangles around and sprinkle more crusty praline on the cake
  • Place the cake in the fridge until needed
  • Always place it back in the fridge after taking out to serve. This cake will last up to 3-4 days in the fridge
  • Enjoy!

1 min Chocolate mug cake

Chocolate Mug Cake – Ready in just 1 minute in the microwave!

Divine Chocolate Mug Cake!

Indulge in this beautiful chocolate mug cake and forget all your troubles!

Addictively warm and chocolatey, you will love to scoop it out while the melted chocolates dripping down the spoon!

Double the amount of ingredients and make it a pronto treat for kids coming home after a long day at school or playground. Why not whip this warm and welcoming treat for a friend who dropps by just to say hello?

Or make this on a cold winter afternoon, just to cheer yourself up! It works hundred percent! trust me!

My Amazon picks;

Just jot down the recipe and stick it on the fridge door because you will never stop making this on-demand!

Remember to pick wide mugs with average height shown in the picture. Also, it’s very important to fill only 1/4 of the mug because it will rise to the top and spill out making an unpleasant mess.

Ingredients

Ingredients you will need for 2 mug cakes

To Whisk
Egg1
Sugar4 tbsp
Milk3tbsp
Butter (melted)2 tbsp
Salt2 pinches
To combine together
Plain flour4 tbsp
Baking powder1/2 tsp
Cocoa powder1 tbsp

Let’s make:

  • Whisk the egg with a fork until frothy
  • Melt the butter in the microwave or on the pan
  • Whisk the egg. Add sugar and continue whisking. Add milk and melted butter. Whisk with a balloon whisk or a fork until the sugar dissolves completely
  • Combine flour, baking powder, cocoa powder and salt together. Add to the mixture
  • Thoroughly whisk the batter with the fork until all comes creamy and runny
  • Pour some of the batter equally to both mugs. Sprinkle some chocolate shavings and then pour more chocolate batter on top up to 1/4 of two mugs. Drop more chocolate shavings on top
  • Microwave one mug for 1 minute on full power
  • Take out and sprinkle more milk chocolate shavings or pieces on the top
  • Microwave the second mug and drop chocolate shavings on that too
  • Your gorgeous two chocolate mug cakes are ready to devour!
chocolate butter icing

Chocolate Butter Icing – Silky and Smooth

butter icing
Chocolate cake with butter icing recipe:
https://happyrecipes.co.uk/chocolate-cake-with-butter-icing/

You will fall in love with this silky smooth chocolate butter icing which is indeed the most delicious, perfect frosting for your chocolate cake!

Make this beautiful icing in advance and store it in a plastic box. Place the box in the fridge so that it could come in handy whenever you need to frost a cake. Super easy! It will stay fresh for several weeks!

Never forget to add the required amount of lemon juice. It simply creates magic!

Also, it’s very important to stick to the 2:1 proportions in measuring icing sugar and margarine to achieve the best results. Always the amount of margarine should be exactly half of the icing sugar.

You will need the following ingredients;

Icing sugar300 g
Margerine / Spread125 g
Cocoa powder4-5 tbsp
Lemon juice1 tsp
Salt and Vanilla essence 3 pinches and 1 tsp
Milk2 tbsp

My Amazon picks:

Let’s whip it;

  • Using a sieve, swift the icing sugar until no hard bits remain
  • In a large bowl add margarine and beat in high speed with an electric hand mixer, until creamy
  • Add icing sugar, cocoa powder, lemon juice, salt and milk
  • Beat for several rounds until everything blends into a smooth and creamy texture
  • You chocolate butter icing is ready to use

butter icing

Delicious buttercream and chocolate Frosting for cakes

Vanilla buttercream Icing

Buttercream icing

Whip up this creamy butter icing in less than 2 mins for frosting your cake and it will whisper a delicious story to anyone who tastes a slice from it!

My personal opinion is that you should never use butter for this recipe despite it is being named as ‘Butter Icing’. Butter leaves a lumpy heap in cold weathers and melts soon in hot weathers. Also, it is very dense and sticky too. Good quality spread or margarine is the best choice to make butter icing which will never let you down in taste as well as in texture. It will come out light, creamy and satin silk, making it a joy to frost your cake!

Ingredients:

Icing sugar (Swift using a sieve to get rid of hard bits)300 g
Margarine or Spread (I use Stork UK brand)
Under room temperature
125 g
Fresh milk3 tbsp
Lemon juice1 tsp
Vanilla essence1 from bottle cap

Let’s whip it:

  • Swift icing sugar to get rid of hard bits
  • Beat icing sugar and margarine together
  • Add milk, vanilla and lemon.
  • Beat in high speed until the consistency is creamy
  • You can frost your cake now!

Chocolate Buttercream Frosting

Ingredients:

Icing sugar (Swift using a sieve to get rid of hard bits)300 g
Margarine or Spread (I use Stork UK brand)
Under room temperature
125 g
Fresh milk3 tbsp
Cocoa Powder4-5 tbsp
Lemon juice1 tsp
Vanilla essence1 from bottle cap

Let’s whip it;

  • Swift icing sugar to get rid of hard bits
  • Beat icing sugar and margarine together until creamy
  • Add cocoa powder and mix
  • Add milk, vanilla and lemon.
  • Beat in high speed until the consistency is silky and creamy
  • You can frost your cake now
  • The excess frosting could be stored in a plastic box and place in the fridge up to a month

Victoria sponge cake

Victoria Sponge Cake With Silky ButterCream Icing-

This lusciously rich Victoria Sponge cake, topped with creamy butter icing and sandwiched with homemade strawberry jam, is an ideal creation for any occasion.

Victoria Sponge, named after Queen Victoria,  who was known to enjoy a slice of this cake with her afternoon tea, is now a classic teatime favourite in England.  Traditionally, this cake is round in shape and the top is dusted with icing sugar. 

Remember to smear butter icing generously on the top to make the cake irresistible!

Ingredients needed to make the sponge :

Self Raising flour / Cake flour250 g
Margarine or melted butter under room temperature250 g
Caster sugar250 g
Eggs under room temp4
Milk3 tbsp
Lemon juice and Vanilla essence1  tsp each
Salt2 pinches
Baking powder1 tsp

Let’s start :

Let’s make it: Set the oven to 180 C .

Cream the batter

  • Cream butter and sugar together until smooth and creamy,  using an electric hand mixer.  Go clockwise  (3 – 4 mins)
  • Add eggs, one at a time. Make sure you beat  after each addition ( Beat 15 seconds after each egg)
  • Add vanilla essence,  lemon juice, salt, milk and whisk two rounds (1 min) 
  • Mix baking powder to flour and sieve onto the cake batter
  • Fold the flour gently with a wooden spoon until everything comes together as a creamy batter

Into the tray

  • Divide the batter equally into two parts ( If you have two similar trays, both cakes could go to the oven at the same time. Otherwise, bake one and use the same tray to bake the other)
  • Line up the bottom of the  baking tray with a parchment paper cut according to the shape and rub butter and dust flour on the sides
  • Spoon one part of the batter into the baking tray and flatten with a spatula.
  • Lift up the tray and drop it twice onto your kitchen-top gently, allowing the batter to spread and settle evenly on the try

Oven

  • Place the tray in the middle/bottom shelf of the oven (If your oven heats up too soon, set the temp. for 160 C degrees and bake the cake on the lower shelf)
  • Bake for 20 mins or the top turns golden yellow  (Never open the oven door in the initial 10 mins.  If the top is browned and the middle is not baked, do not worry, just cover the top with parchment paper and continue to bake for further 10 mins)

Take out / Bake the next

  • After 20 mins, 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 the cake on a cooling rack
  • Now bake the rest of the batter in the same tray and let both cakes cool off completely
  • Meanwhile, whip up the butter icing

Delicious Butter Icing Recipe

Butter icing recipe
Icing sugar (sieve before use to get rid of hard bits)300g
Margarine150g
lemon juice1tsp
Vanilla essence1tsp
Milk2tbsp

Let’s make the icing;

  • Cream up all together using an electric hand mixer
  • The icing should have no lumpy bits but a very smooth creamy texture

Let’s ice the cake

  • Scrape the tops gently off
  • Smear strawberry jam generously on the bottom layer
  • Then spread buttercream icing on the jam layer
  • Place the other cake on top  and sandwich the cakes
  • Spread a layer of buttercream icing on the top and decorate with strawberries or raspberries
  • Leave in the fridge for 1/2 hr before serving
  • Dip a long knife in boiling water, wipe clean and gently cut dainty pieces
  • Serve with more strawberries on the side
  • Enjoy!
Sticky date cake

Sticky Date Cake – Soaked In Delicious Toffee Sauce

Sticky date cake

The perfect combination of the richness of dates and the sticky sweetness of the toffee sauce make this cake rich, moist and supremely delicious! Make this juicy cake to celebrate any occasion and you will give such warmth and joy to your guests.

Make this the day before, allowing all the flavours and juices to infuse properly.  Serve the daintily-cut, triangle cake pieces with a pool of toffee sauce.

Ingredients needed:

Wet dates (de-stoned)250g
Self raising flour150 g
Brown sugar150 g
Eggs2
Margerine/Cake spread/Butter melted65 g
Bicarb powder1 tsp
Water1 cup
Salt3 pinches
For the toffee sauce
Brown sugar5 tbsp
Margerine or butter3 tbsp
Milk3 tbsp
Salt1 pinch

Let’s make it :

  • Cut the dates into small pieces
  • Place the date pieces and water into a deep pan and bring to boil – (3-4 mins) Do not over boil as the dates will become a sticky pulp
  • Switch the flame off and add 1tsp of bicarb and mix well
  • Add sugar and stir until dissolved
  • Next, add margarine and give a good mix
  • Beat the 2 eggs lightly and add to the mixture
  • Add the flour little by a little while mixing gradually
  • Finally,  add a drop of lemon juice and vanilla and mix until everything combines properly
  • Pour the batter onto a round cake tray (line up the tray with parchment paper or rub butter and dust with flour)
  • Keep aside for 15 mins for all the flavours to incorporate properly
  • Bake in the lower rack of the oven for 20 mins under 180C degrees
  • After 20 mins stab a skewer and check if it comes clean.  If not, keep in the oven for a little longer
  • Keep the cake to cool off completely in the tray itself
  • Once cooled off, take the cake out slowly and remove the lining and stab with a skewer in several places

How to make the Toffee sauce

  • Add 5 tbsp of sugar into a thick bottom pan and switch the flame on to medium
  • Let the sugar turn golden
  • Add butter immediately and give a good stir
  • Then add milk and a pinch of salt and stir under low flame until the sugar crystals melt and turn into a thick sauce
  • Take off  the flame and keep to cool
  • Pour half of it over the cake letting the sauce run through the holes
  • Smear more sauce all over the top
  • Leave the cake overnight for the best taste!
  • Drizzle the rest of the toffee sauce over the cake slices and serve
  • Yum! Yum!

Christmas log cake

Yule Log Cake – Christmas Yule Log Filled With Butter Cream Frosting

Interesting history behind the Yule Log

🎄Yule Log has always being a phenomenal feature during Christmas time, dating back to medieval times.   An entire tree was carefully chosen and cut down, cleared of all branches, and the log would be brought into the house. 

Then one side of it would be placed in the fire hearth while the rest of the log would be lying in the room.  The log would-be lit up by the remains of the last year’s log and slowly fed into the fire through the Twelve Days of Christmas bringing such cozy warmth and festive spirit to the family.

Let’s make this pretty Yule Log cake and bring joy to your family during this Christmas time!

Making this chocolate Yule Log cake,  which is filled with buttery chocolate icing, is easy and fun!  I particularly loved decorating it, giving it a real Christmassy appearance; fixing a few Holly leaves with red berries on the top, and dusting it with icing sugar to make it look like snowflakes is the hight of the joy of decorating this cake!

So, let’s gather the following ingredients and get on with making this delicious cake before Christmas day dawns.

For the cake you will need;

 Plain Flour 50 g
 Sugar (white caster or soft brown sugar) 120 g
 Eggs 3
 Baking Powder 1 tsp
 Corn Flour 2 tbsp
 Cocoa Powder 1 & 1/2tbsp
 Salt 2 pinches
 Vanilla1/2 tsp

For the butter icing

 Icing Sugar 300 g
 Margarine or spread 150 g
 Cocoa Powder 1 & 1/2tbsp
  Fresh Milk 2 tbsp
Lemon juice 2 drops

Let’s make the cake

Set the Oven to 180 C

Cream the batter

  • Separate the egg whites and yolks being very careful not to mix even a bit of yolk in the whites for best results
  • Beat egg whites at high speed for 1-2 mins. When you lift the mixer, the pins should hold stiff peaks of egg whites
  • Add sugar in three times while beating again at high speed for 1 min (Do not drop all the sugar at once)
Peaks!
  • Add egg yolks and beat for 2 mins
  • Add cocoa powder, baking powder, cornflour, and plain flour together and sieve on to the batter
  • Add salt and vanilla
  • Fold the flour using a spatula until the batter becomes creamy. Do not use the electric mixer at this point. 

Prepare the tin

  • 12″ x 10″ size Swiss cake tin is the right size for the sponge
  • Line up with a parchment paper
  • Spread the batter on the tray and flatten properly. Lift the tray and drop on the pantry top twice for the batter to settle evenly

Bake 

  • Bake in the middle of the oven for exactly 15 mins ( Do not exceed this time as the cake can end up a crusty biscuit)

Meanwhile;

Prepare the parchment paper 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

  • Lay the cake face down on the sugar sprinkled the parchment paper
  • Sprinkle some water on to the lining parchment paper, so that it comes out easily.  Peel it off gently

Roll out

  • While the cake is still very warm, roll out with the parchment paper
  • Leave it to cool off completely for 1 hr. You can place it in the fridge after 15mins

Let’s make the butter frosting

Ingredients for a creamy butter frosting

Margarine(good quality/especially for baking)150g
Icing sugar 300g
Cocoa powder(Add less if your cocoa powder is bitter)1 & 1/2tbsp
Milk2tbsp
Lemon juice3 drops
  • Sieve icing sugar onto the margarine
  • Beat both margarine and icing sugar together until creamy
  • Add cocoa powder, milk, and lemon juice
  • Beat until all combined into a silky smooth texture
  • Your butter frosting is ready to use now!

(You can make an extra batch of butter icing and keep it in an airtight plastic box in the fridge for future use.  For the next cake, place the box of icing in the microwave and heat up for 15 seconds to melt it and spread on the cake)

Ice the cake

  • Open the cake flat on a tray
  • Spread a thick layer of butter icing
  • Roll it gently
  • Now, smear a generous amount of chocolate butter icing on the top and all over the roll
  • Run a fork across the surface to make it look like a real log!
  • Dust with icing sugar
  • Decorate to your heart’s content and bring your inner Christmas spirit out!
Christmas log cake

Merry Christmas Everyone!🎄🎄🎄🎄🎄🎄🎄

banana and walnut cake

Banana And Walnut Cake – Better Than Starbucks’

The fresh taste and scent of bananas and the crunchiness of walnuts in this cake is a real temptation!

In the process of trying to produce something similar to Starbucks’ banana and walnut cake, I ended up creating something far better and simply irresistible.  Also, by adding golden syrup, milk and lemon juice on impulse brought wonders to the flavours!

Over-riped bananas with black patches on the skin are the best for this cake. They are high in flavour and moisture, which in turn gives a delicious scent and taste to this cake.

Over-riped bananas – best for banana cake

Necessary ingredients:

 Over- riped bananas 2 large
 Soft brown sugar 170 g
 Margerine or butter (under room temp) 150 g
 Self-raising flour 225 g
 Eggs 2
 Fresh milk 2 tbsp
 Golden syrup 1 tbsp
 Salt 3 pinches
 Lemon juice 1 tsp
 Bicarbonate of soda 1 & 1/2 tsp
 Walnuts crushed (extra handful for sprinkling on the top) 60 g
Golden syrup 1 tbsp
Let’s make :

Set the Oven to 180 C

Mash the bananas
  • Using a fork gently mash the bananas and keep aside
Cream the batter
  • Cream margerine with sugar using the electric hand or stand mixer
  • Add eggs one at a time,  beating after each addition
  • Beat for 2 mins until creamy
  • Add the mashed banana and beat just one round
  • Add salt and bicarb to flour and sieve on to the batter
  • Add lemon juice and vanilla
  • Add golden syrup
  • Using a wooden spoon or spatula, mix all into a smooth batter
  • Add crushed walnuts and give a good mix with the spoon
Prepare the tray
  • Best choice is the classic loaf tray for this cake
  • Rub butter inside walls of the tray and sprinkle flour until all sides are coated or lay a parchment paper
  • Spoon the batter into a loaf tin
  • Sprinkle a handful of crushed walnuts on the top
Bake
  • Place in the  bottom shelf of the oven as this is a very wet cake and needs to be baked nice and slow
  • Bake for 30 – 40 mins or when stabbed with a skewer, it should come clean
  • After 1/2 hr, if the top of the cake is browned but the middle is still soggy, cover the top with a foil paper or baking sheet and bake furthermore
  • After 40 mins stab a skewer into the middle and check if it comes clean
  • Take out of the oven
  • Let the cake rest in the tray itself for 10 mins
  • Take out and wrap with a foil paper and keep until it cools down completely (This will evenly distribute the warmth and make the cake moist)
Serve
  • Take a long bread knife and dip it in boiling water for 2 mins. Wipe the water  (This will prevent the cake from crumbling while cutting)
  • Now cut the cake into dainty slices very gently as the walnuts can come between the knife
  • Serve with a hot cup of coffee

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