A selection of my latest bakes

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Tuesday, February 15, 2011

Cinnamon and Sultana Cakelets.

A delightful little cake to have with a cup of tea.
You will need..
1 cup of black tea (no sugar)
1 and 1/2 cups Sultanas.
2 Eggs.
1 and 1/2 teaspoons ground Cinnamon.
1 and 1/2 cups S.R. Flour.
1/2 cup Milk.
125gms unsalted Butter (room temperature)
155gms Raw Caster Sugar (or normal caster sugar)
Cinnamon Sugar (to finish)
First up, make the black tea and put the sultanas and tea in a bowl to soak, set aside.
Preheat the oven to 180c and place cases in little cake tray.
Cream butter and sugar together until light and creamy, add 1 egg at a time and mix. Now put in the milk.
Sift the flour and cinnamon together and fold in to the butter mix. Drain the tea from the sultanas and mix gently in to the batter.
Spoon in to the cases until 3/4 full. Place in the now hot oven for 20 minutes or until cake skewer comes out clean.
While still hot from the oven, sprinkle cinnamon sugar over the top of each one and allow to cool.
Enjoy at any time of the day with a cup of tea.

Tuesday, February 1, 2011

Carrot Cake for 35 people

What a FAB and GROOVY 60th Birthday I had. It was themed The Sixties. Everyone came in sixties dress, we had sixties music and as close as possible sixties food. The cake was Carrot cake, first started in the sixties by the vegetarian hippies. (I didn't know that)
I did one large cake that would feed 35 people and 24 cupcakes.
This was the first time I have made such a large cake, and was really worried about the centre cooking and rising as it should, so used a new product to me called a cake core, made by Wilton, which you place in the middle of the tin with the cake batter in it and around it. Cooks very evenly and simple to use.

Find the cupcake recipe in my *labels*Ingredients...
2 2/3 cups S.R. Flour (sifted)
2 2/3 cups Plain Flour (sifted)
4 1/4 teasp Ground Cinnamon.
2 3/4 teasp Ground Ginger.
1 1/2 teasp Ground Nutmeg.
2 teasp Bicarbonate of Soda.
475 ml Rice Bran Oil.
2 1/2 cups Brown Sugar.
8 Eggs.
3/4 cup Golden Syrup or Honey.
1.1 kilos finely Grated Carrot.
2 cups Sultanas.
1 cup finely chopped Walnuts.

Preheat oven to 180c and grease and line a 30 cm/12 inch tin.
Sift together in a large bowl, the first 6 ingredients and mix with a wooden spoon. Make well in centre and set aside.
In another bowl, mix the oil, sugar, eggs, golden syrup.
Pour in to the flour bowl and stir in well.
Now fold in the rest of the ingredients and pour in to the prepared tin.
Place in centre of the oven and cook for 2 hours and 30 minutes. (Mine didn't take that long because I used the WILTON CAKE CORE) So keep checking yours every half an hour, we don't want it to burn now do we?
For the icing, I used Philli cream cheese, a little butter, vanilla extract and icing sugar.
This cake will store well in an air tight container for up to a week (I did this and iced it the day before required) or will freeze for up to 2 months.