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Fairy cakes

I haven’t make cakes in far too long, I really enjoyed making these at the weekend for a very special tea-party. ūüôā

Cakes and more

          Just a basic sponge recipe, but much more fun to make.

2015-04. Butterflies.

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makes 12 small cakes 

OVEN TEMPERATURE :    Gas 4, 180 c, 350 f.

COOKING TIME :   15 mins 

CAKE INGREDIENTS

4oz marge.

4oz sugar.

2 eggs.

4oz S.R. flour.

BUTTER ICING INGREDIENTS

4oz marge.

8oz icing sugar.

few drops vanilla essence

tiny amount of water.

 

METHOD

Cream marge and sugar, beat in eggs, fold in flour.

Spoon into paper cake cases and bake until risen and golden brown.

Allow the cakes to cook on a wire rack.

Meanwhile, make the butter icing …

Cream marge and icing sugar together and add a few drops of vanilla and a tiny amount of water.

Cut a circular cone shape out of each cake, place flat on a chopping board and cut in half to make butterfly wings.

Spoon a generous amount of icing into the dip and place the wing shape…

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Waffles

Youngest Daughter borrowed my electric waffle maker and it occured to me that I hadn’t put the recipe in my online recipe book “Cakes and more“. So to rectify this, here it is … enjoy. ūüôā

Cakes and more

          A present day take on a childhood memory .

2011-06-waffle-evening

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COOKING TIME :   Just a few minutes each.

 

INGREDIENTS

10 oz S.R. flour,

1 level tsp bicarb,

pinch of salt,

2 large eggs,

1/2 pt milk,

1 tblsp vinegar,

2 tblsp cooking oil.

Varous toppings of your choice.

 

METHOD

Beat all ingredients into a batter and either spoon onto a tradition waffle iron and cook for approx one minuite each side, or spoon into an electric waffle maker and cook for a few minutes until lightly browned.

 

VARIATIONS

The variation is in the topping, and only limited by your imagination.

 

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Fruit tea loaf

2014-10. Fruit tea.

¬†¬†¬†¬†¬†¬†¬†¬†¬† A while ago I was told about a recipe for earl grey cupcakes.¬† I’m not really an earl grey fan, but I do like the odd cup of lady grey tea, odd being the operative word here, because I still add milk.¬†¬† I’ve found a couple of fruit teas I like, no milk here though, and thought it would be a good idea to try to flavour the cupcakes with those instead of the earl grey.

¬†¬†¬†¬†¬†¬†¬†¬†¬† I couldn’t find the original recipe I’d been given so googled it (good old Google).¬† The recipes¬†I found all said to infuse the teabags into the milk and add the earl grey flavour that way.¬† Ok, I’ve got a recipe for “American Style Muffins”¬† which¬†are made with milk so off I went, I measured my milk and heated it slowly in a pan with two rhubarb and blackcurrant tea-bags.¬† The plan was to then cool the milk and add it cold to the muffin mixture at the right time in the recipe.

¬†¬†¬†¬†¬†¬†¬†¬†¬† Plans … I should know better.¬†¬† The fruit in the teabags curdled the milk.

¬†¬†¬†¬†¬†¬†¬†¬†¬† A few nights later during lunch at work, we chatted about the curdled milk and compared a few other recipes which might work.¬† In the end it was agreed that adding the fruit tea after the cake was cooked would be a good way to prevent the milk from curdling and I dug out my old recipe for “Lemon Drizzle Cake“.

¬†¬†¬†¬†¬†¬†¬†¬†¬† Again with the help of Google I found out that one lemon gives off approximately three tablespoons of juice so if I make a really strong cup of fruit tea I can use three tablespoons of it to replace the lemon in my cake, but … and here’s a good bit too, the rest of the tea I can mix with icing sugar and add an extra twist to the top of the cake.

¬†¬†¬†¬†¬†¬†¬†¬†¬† Now all I have to do is decide which fruit teabag I’m going to use.