Giant Jaffa Cake

Giant Jaffa Cake

It was a while back now when I baked this beauty and it wasn’t the easiest of cakes to make but well worth the effort!

Ingredients:

For the cake

2 medium eggs

75g (3 oz) Caster sugar

75g (3 oz) self raising flour 

For the filling

1 packet of Hartley’s orange jelly

200g (7 oz) good quality chocolate, I used a combination of half milk & half dark chocolate.

Method

1. Preheat oven to 180°c / 35of/gas 4

2. For the sponge, break eggs into a bowl, whisk lightly, add sugar and whisk well until thick, creamy and almost white in colour. Lightly fold in the flour. Place mixture into a greased cake tin and bake for about 30 minutes. Set aside to cool.

3. Meanwhile for the filling, in a bowl make the jelly as instructed on the packet with slightly less water than stated to make a firmer set jelly. Pour the jelly into a shallow sided baking tray or dish to form a 3cm layer of jelly. Chill in the fridge until set.

4. When the jelly has set and the cake is cooled, cut round the edge of the jelly and either try to turn it out directly onto the sponge or if you’re brave enough, get a spatula or two underneath the jelly to lift it onto the cake.

5. Melt chocolate either in a ban Marie or microwave , then pour it all over the jelly topped cake. If you have to do any spreading try keep it to a minimal. Leave to cool slightly and mark across the top with a fork if desired then leave to completely set before serving.

You can also make the normal size ones using this method using patty tins to bake your sponges in & the pots of jelly also work well with the little ones just slice them up into rounds instead.

🍫🍊😍

Ghost Meringues

Ghost Meringues

These cute spooky creations make perfect little halloween cupcake toppers or could be used as part of a terrifyingly tasty Eton mess come witching hour. They are also scarily fun and easy to make!

You only need these 3 ingredients to make 10-12 meringues:

2 large egg whites

2 oz caster sugar or icing sugar ( I used a combination of both)

Black fondant icing to decorate.

Method:

1. Pre-heat oven to 100°c & place the rack in the middle of the oven. line or grease a baking sheet. Have a piping bag ready with a plain tip in.

2. In a bowl (and electric mixer works best for this job) whisk egg whites until white & they hold soft peaks. Gradually add sugar a bit at a time and beat until the meringue holds very stiff peaks.

3. Transfer the meringue into piping bag and holdingredients the bag vertical pipe high mounds.

4. Bake for 1-1 1/2 hours until dry and crisp to the touch. Leave meringues in the oven to cool properly for at least a few hours.

5. To decorate roll out fondant thinly &cut small circles out for the eyes and carefully stick them on with a very small dab of sugar glue or water.

I dare anyone not to like these sweet ghosties!

Booo for now

👻

Classic Butterfly Cakes

Classic Butterfly Cakes

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It will soon be Summer so I thought I’d share a favourite bake of mine that reminds me of the sunshine and always brings a smile to my friends & family’s face whenever I make them.

They are one of the first things I learnt to make when I started to bake and have been a firm favourite ever since. Not only are they easy to prepare they’re easy on the eyes too.

Ingredients: ( Makes 6 large 12 small)
4 oz butter
4 oz caster sugar
4 oz self raising flour
Few drops vanilla extract
2 eggs
filling:
4 oz icing sugar
2 oz butter
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Method:
1. Preheat oven to 180 degrees Celsius & put bun cases in tray.

2. Cream sugar & butter together until light & fluffy.

3. Mix in a bit of flour with each egg & extract then fold in remaining flour.

4. Fill bun cases 3/4 full and bake in middle of oven for 15-20 minutes.

5. Completely cool cakes before cutting a circle out of the top of each one & cutting in half to create the butterfly wings.

6. Combine butter and icing sugar then chill for 5 mins to firm up. Once chilled add a tsp of buttercream to each cake hole then place the cake wings at either side for the pretty butterfly effect.

You could also jazz these cute cakes up with a few sprinkles for extra decoration or try a chocolate version by replacing 1 oz of the flour with cocoa powder. The choices are endless, please share your bakes of this classic cake recipe in the comments below it would be good to see individual interpretations of one of my favourites for inspiration 🙂

Bake sweet
🐛
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Baked Berry & Lemon Low Fat Cheesecake

Baked Berry & Lemon Low Fat Cheesecake


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Lately I’ve been on a bit of a health kick. Drinking smoothies, counting the calories and trying to exercise (sort of).So I decided to try a healthy bake for a change, the two don’t tend to go hand in hand. I did this by adapting a baked cheesecake recipe I found online and substituted the main ingredients for low-fat alternatives.
It worked as well as I expected for someone such as me with a very sweet tooth my palette just isn’t use to it. I decided to add some clear runny honey when serving to satisfy my craving for sugar while stil trying to be healthy/natural as possible.
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Hope you all enjoy reading and trying out this low-fat recipe for guilt free pleasure. It’s definitely a winner for anyone who loves that citrus tang that lemons bring to any dish.
Ingredients :
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4 oz low fat digestive biscuits
2 oz butter,melted
8 oz low fat soft cheese
4 oz Caster sugar
2 oz natural yoghurt
2 medium eggs
Grated Zest of 1 lemon & juice of half I mistakenly put the juice of a full 1 in and got a extra zing!
1 oz plain flour but you can use self raising like moi
4 oz mixed berries fresh or frozen
Icing sugar to decorate
Honey to serve optional
Method:
1. Pre-heat oven 120 degrees Celsius or 100 degrees fan (I accidently did 120 fan) grease a round loose bottomed cake tin you could also line it with greaseproof paper( I didnt). Crush the digestives in a food processor, in a bag using a rolling pin or I like to mash them in a bowl.
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Mix in the melted butter well. Push the biscuits into the Base of the tin and chill in the refrigerator until required.
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2. In a separate bowl use a whisk normal or electric I used my mixer for this to beat the soft cheese and sugar together
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. Next beat the yoghurt in then the eggs one at a time.
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Lastly beat in the lemon zest, juice and flour.
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Fold two thirds of the berries crushing them slightly so they bleed into and marble the mix then put the mix on top of the biscuit base and smooth over the top
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. Bake for 45 minutes then turn off the oven,
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leave the cake inside for an hour then cool at room temperature. Chill overnight. To serve, remove from the tin, sprinkle with icing sugar and the remaining berries
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Top tip! Don’t forget about the cheesecake in the oven once turning the heat off and leaving for an hour like I did.

 

Festive Fancies

Festive Fancies

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It’s that time of year again, where everyone seems to be going Christmas crazy! Including me.
These sweet star shaped fancies will leave you all starry eyed this season.
Perfect for party’s or even giving as gifts that is if you can resist eating them ☺
They are also great fun to make & decorate with the kids, but be warned it can get messy!
Bake as a Victoria sandwhich cake in any shaped tin you like. I have found a square tin leaves less cake going to waste, as you can cut more shapes out of it. Lets face it no cake ever goes to waste really, well not in my house anyhow.
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At the moment there’s a special offer on at Iceland with stork buy these two 500g tubs of margarine with the cake tin for just £2!
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(Bargain)
Ingredients
4 oz (100g) margarine ( I use stork it’s my absalute fave for cake making)
4 oz (100g) Caster sugar
2 medium eggs
4 oz (100g) self raising flour
Glace icing
Method
1. Heat oven to 180 degrees Celsius, 350 degrees Fahrenheit, gas mark . Grease a cake tin.
2. Cream margarine and sugar until fluffy and almost white in colour.
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3. Beat in eggs, one at a time, adding a bit of flour with each.
4. Gently fold in remaining flour.
5. Pour in greased tin and bake for 20-25 minutes.
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6. When cake has completely cooled cut into desired shapes ( I used different sized plastic star shaped cookie cuttters.)
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Coat with glace icing and decorate however you like. I put glittery sprinkle on top my gold coloured glace icing
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& my children used these to decorate with
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Top tip
Refrigerate your sponge shapes for about 10-15 minutes before decorating. This helps the icing set quicker and makes the sponge slightly firmer and easier to work with.
To gift wrap simply stack a few together when the icing has set and wrap in a cellophane bag, tie a bow around the top with some ribbon and then watch the recipients face light up as they receive there homemade goodies. Alternatively display on a metallic plate or cake stand at a party that will bring a twinkle to your guests eyes.
I’m enjoying mine with a cup of tea 😜
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Leave your sparkling thoughts below I’d love to hear from my readers. Some more Christmasy baking recipes will be coming very soon.
Kelly ☆