Classic Swiss roll – Valentine’s day special

Price: £105.00
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: £105.00
Was: £159.99

Chocolate Cupcakes – Pretty chocolate cupcakes for any occassion

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chocolate cupcakes

 

These super spongy chocolate cupcakes topped with creamy butter icing is a pure delight!

Easy to make double the joy!

Get the butter icing creamy and delicious by using any good quality spread made especially for baking or just margerine.  Butter is not my choice as it could get hard and lumpy unlike the smooth marge.

The fudge icing recipe also given here for those who like a real chocolaty taste.

Happy baking friends!

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 will 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 !

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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