Use these simple, easy recipes as the bace for all your decorations! Pick a cake recipe, then decorate with the inspiration you find through out this blog! enjoy!
- Melted butter or margarine, for greasing
- 50g (1/2 cup) cocoa powder
- 125mls (1/2 cup) boiling water
- 125g butter, at room temperature
- 275g (1 1/4 cups) caster sugar
- 1 tsp vanilla essence
- 3 eggs
- 150g (1 cup) self-raising flour
- 40g (1/4 cup) plain flour
- Icing sugar, to serveMethod
- Preheat oven to 180°C. Brush a deep 22cm round cake pan with the melted butter or margarine to grease and then line the base with non-stick baking paper.
- Sift cocoa powder into a bowl. Gradually add almost all the water, stirring to form a smooth, thick paste. Stir in remaining water. Set aside.
- Use electric beaters to beat the butter, sugar and vanilla essence in a medium mixing bowl for 1-2 minutes or until pale. Add the eggs one at a time, beating well after each addition until combined,
- Sift together the flours. Use a large metal spoon to fold the flours into the butter mixture alternately with the cocoa mixture, in 2 batches each, until well combined. Spoon the mixture into the prepared cake pan and smooth the surface with the back of the spoon.
- Bake in preheated oven for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand for 3 minutes before turning out onto a wire rack to cool. Serve dusted with icing sugar.
- 200g soft butter, plus extra for greasing
- 200g self-raising flour
- 1 tsp baking powder
- 200g golden caster sugar
- 4 eggs
- 2 tbsp milk
For the filling
- 142ml double cream
- 50g golden caster sugar
- ½ tsp vanilla extract
- 100g strawberry conserve
- icing sugar, for dusting
Is it done?
Ovens will vary, so to ensure that your cake is cooked all the way through, test your sponge before removing it from the oven. A cooked sponge will have shrunk away from the sides of the tin and the centre will feel springy. Once this has happened, do the skewer test. Insert a skewer in the centre of the sponge – if the cake is cooked, it will come out clean. If there is any cake mix on the skewer, give the cake a few minutes more, then test again.
- Heat oven to 180C/fan 160C/gas 4. Grease and base-line 2 x 20cm non-stick round sandwich tins with baking parchment, then lightly grease the parchment. Sift the flour and baking powder into a large bowl, then tip in all the other sponge ingredients. Using an electric whisk, beat everything together until smooth. Divide the mix between the cake tins, then bake for 20-25 mins until cooked and golden. When cool enough to handle, remove the cakes from the tins, then leave to cool completely on a rack.
- To make the filling, whip the cream with the caster sugar and vanilla until it holds its shape. Build the cake by spreading one sponge with jam and the other with cream. Sandwich the whole thing together, then dust with icing sugar.
Classic Vanilla Cake
3 cups all-purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup butter, softened
2 2/3 cups sugar
2 teaspoons pure vanilla extract
2 cups buttermilk
1. Separate eggs and allow egg whites to stand at room temperature for 30 minutes (reserve yolks for another use). Meanwhile, grease three 8x 1 1/2 inch round cake pans. Line bottoms of pans with parchment paper. Grease parchment paper and lightly flour pans; set aside. In medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with electric mixer on medium to high for 30 seconds. Add sugar and vanilla, beat until well combined. Add egg whites all at once, beat on medium-high for 3 minutes. Alternately add flour mixture and buttermilk to butter mixture, beating on low after each addition just until combined (batter may look slightly curdled). Divide batter among prepared pans. (If you do not have three pans, refrigerate remaining batter until ready to use.)
3. Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks 10 minutes. remove layers from pans. Cool thoroughly on racks.
Frost with desired frosting. Store, covered, in refrigerator. Makes 16 servings.
- Melted butter or margarine, for greasing pan
- 375g pkt mixed dried fruit
- 100g (1/2 cup, firmly packed) soft brown sugar
- 110g (1/2 cup) caster sugar
- 250mls (1 cup) water
- 50g (2 1/2 tbs) butter or margarine
- 2 tbs brandy
- 2 tbs golden syrup
- 1 tsp vanilla essence
- 300g (2 cups) self-raising flour, sifted
- 80g (1/2 cup) whole blanched almonds
- 3 tbs apricot jam, warmed, strained
- Step 1
- Preheat oven to 180°C. Grease a 22cm springform pan with the melted butter or margarine and line the base and sides with non-stick baking paper.
- Step 2
- Place mixed dried fruit, soft brown sugar, caster sugar, water and butter or margarine in a saucepan. Bring to the boil, reduce heat and simmer, uncovered, for 4 minutes. Remove from the heat and add the brandy. Stand for 10 minutes to cool slightly.
- Step 3
- Add the golden syrup, vanilla essence and flour to the fruit mixture and stir until well combined. Spoon mixture into prepared springform pan and decorate the top with the almonds.
- Step 4
- Bake in preheated oven for 55 minutes or until top is dark golden and a skewer comes out clean when inserted into the centre of the cake. Remove cake from the oven and brush with the apricot jam while hot.