Cookie Monster Cake

This is the cake I made for DD's birthday.

Superman cake!

This is the birthday cake I made for my 3yo nephew

He loved it & I'm very proud of it

70th Birthday Cake

Here's the cake I made for my Mum's husband's 70th birthday this week

Six months to make & the 50-odd guests demolished it in five minutes!!

Birthday Cake

This is the cake that yesterday's sugar roses were for

It's my Gran's birthday next week & we're having a little gathering for her & I am providing the cake

I am very pleased with how it has turned out. It's a Victoria Sponge under the icing

Raspberry Ripple Cheesecake

I made this cheesecake to follow the Slow Roast Marmalade Pork

I found the recipe here

I was really pleased with how easy it was to make and how exactly it tasted like raspberry ripple ice cream!

Ingredients
 125g melted butter
250g digestives

300g frozen raspberries
60g icing sugar

1tsp vanilla extract
Zest of 1 lemon
450g cream cheese
225g caster sugar
400g double cream

Method

• Line a loose bottomed 20cm diameter tin with cling film or greaseproof paper
• Crush the biscuit to crumbs - I use the rolling pin method
• Mix the crumbs with the melted butter
• Press into the tin and chill 
• To make the raspberry puree, put the raspberries and icing sugar in a pan and gently heat for about 10 minutes until liquid, then push through a sieve to remove seeds
• Mix the cream cheese, lemon zest and vanilla
• Whip the cream to soft peaks and fold in with the cream cheese mix
• Spread 3/4 of the cream cheese mix on top of the biscuit base, then blob on half of the puree
• Spread the rest of the cream cheese on top and pour more puree on the top and swirl.
• Chill until set
• Eat 
• Enjoy

 
This was the first time I had made this and next time I try to spread the puree more evenly through the layers of cream cheese as the ripple effect was only evident on top.

I did have some puree left over which I put in a jug and allowed people to add more if they wanted.

I made it on Friday to eat on Sunday and it was really lovely.

Chocolate Fudge Cake

This is a recipe that my Mum, my sister and I have all been baking for years.

I have it as an email as I know my sister has the original recipe card - so apologies if it is your recipe and I have not credited it.

This is also DD's favourite cake so I made it for her coming home from the Grandparents

Ingredients

Cake
175g/6oz butter or marg
175g/6oz caster sugar
1 1/2 tsp vanilla extract
2 eggs
200g/7oz plain flour
50g/2oz cocoa powder
2 tsps bicarbonate of soda
1/4 tsp of salt
175ml/6fl oz milk

Frosting
50g/2oz softened butter or marg
2 tbsp cocoa powder
3/4 tsp instant coffee granules
1/2 tsp vanilla extract
1 egg
275g/10oz icing sugar

Method

• Pre heat oven to Gas mark 4 (180C)
• Grease and line 2 loose bottomed sandwich tins (7 inch diamter)
• Cream butter and sugar until blended
• Add vanilla extract
• Add eggs, one at a time beating until fluffy
• Sift flour, cocoa, bicarb and salt into a bowl and add to creamed mixture
• Slowly add milk, beating until smooth
• Pour into tins, making sure each tin is even
• Bake for approx 30 minutes or until done
• Leave to cool in tin for 10 minutes, then turn out onto a wire rack to cool completely

For the frosting

• Combine butter, cocoa and instant coffee
• Add vanilla, egg and icing sugar
• Beat until smooth
• Use some of the frosting to sandwich the two cakes together before covering with the rest of the frosting
• Eat
• Enjoy 

Pineapple Loaf Cake

Did I mention that I also make cakes?

This is one I make a lot - it originally came from Bella Magazine & the torn out page is getting quite tatty

It's a lovely cake & very moist

Ingredients

11oz self raising flour
5oz butter (cubed)
5oz caster sugar
6oz sultanas
1 small tin of pineapple rings - keep the juice
2 medium eggs (beaten)

Method

• Preheat oven to 180C/Gas mark 4 
• Grease and line a 2lb loaf tin
• Sift flour into a bowl, add the butter and rub in until the mix resembles fine breadcrumbs
• Stir in the sugar
• Pat pineapple dry and cut into small pieces
• Toss with the sultanas and add to the flourand mix well
• Add eggs and pineapple juice and mix really well
• Spoon into prepared tin and put in oven
• Bake for 1hr 15 minutes (approx) 
• Check after 45 minutes and put foil over the top if it is getting too brown
• Leave to cool in tin for 10 minutes once it is cooked
• Then cool on a wire rack
• Eat
• Enjoy!