Category Archives: Baked Goods

Victoria Sponge

Good Morning Cake Lovers!

There’s always time for cake in my world and today I wanted to share with you my family recipe for the Victoria Sponge. There’s a reason why I specialised in the Victorian period at university – Queen Victoria loved cake with her tea. Now, I’m not too fussed with the tea but having cake regularly is definitely something I can live with. 🍰

Ingredients

150g self raising flour

150g caster sugar

150g unsalted butter

3 eggs

1/2 tsp of vanilla (I had none so used almond as an alternative)

Jam – strawberry or raspberry – you decide! 🍓

(For the buttercream)

150g unsalted butter

220g icing sugar

1/2 tsp of vanilla (likewise as above, I used almond)

Method

Preheat the oven to 180 degrees. Line two cake tins. If you’ve not got two sandwich tins, I use the one tin I’ve got for brownies and cut the cake in half with dental floss (top tip!)

Cream the sugar and butter together. Having equal amounts of both and the flour is key to having a good soft sponge. Add the vanilla to the creamed mix.

In an additional bowl, beat the eggs. Then add them slowly, bit by bit to the creamed mix. We have to go slowly otherwise the mix is at risk of curdling.

Sieve in the self raising flour and fold into the mixture.

Divide the mixture in half (good luck if you can do that equally because I never can!) and add it to the tin/s.

Cook the cake for 20 minutes until it appears golden brown.

Whilst the cake cools, make the buttercream. Prepare yourself for a cloud of icing sugar. Cream the butter, vanilla and icing sugar together.

Once the cake is cooled, cover with a layer of your choice of jam 🍓. The cake needs to be as cold a your patience will allow it otherwise the jam and buttercream will melt. On top of the jam, add the buttercream. Then add the other half of the cake.

Finish with a sprinkling of icing sugar or caster sugar.

As you can see, cake never lasts long in my house!

I hope you all enjoy this and have fun making and eating as much cake as possible.

Stay safe and big love all xx

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Filed under Baked Goods, Cake, Classics

White Chocolate & Raspberry Muffins

Hi Lovelies!

I hope you’re all well and enjoying the weekend. There’s definitely some sunshine out there which makes it better too!

Sunday afternoon is the best time to get your bake on. Today I wanted to share with you the recipe for my delicious white chocolate and raspberry muffins. I hope you enjoy them!

Ingredients

300g plain flour
1 tbsp baking powder
100g caster sugar
100g unsalted butter
200ml semi skimmed milk
2 large eggs
150 raspberries – I used fresh but you could used dried
100g white chocolate


Method

Firstly, we need to preheat the oven at 200C. We need the oven to be at temperature before we put everything in so we have an even bake.

Line your muffin tin with the paper cases.

Sieve the plain flour and baking powder into a bowl. Then you can add the sugar. Mix together.

In a separate bowl, melt the butter and add the eggs and milk. However, you can add the eggs, milk and butter into the first bowl. You’ve just got to ensure you mix it together thoroughly.

Add the chocolate. You can buy chunks or chips but I used half an Easter egg I had left over and broke it into bits.

Finally, add the raspberries. If you’re using fresh, be careful when mixing because the fruit can easily become squashed and you’ll end up with a pink cake batter. I used a teaspoon when I mixed them and they retained their whole shape.

Spoon the mixture between cases and bake until the tops are golden.

If you’re anything like me, you’ll have two as soon as they come out the oven. However, they taste just as delicious after they’ve cooled.

Enjoy with your favourite read. Perfect!

See you next time for another post! Take care and keep eating cake.

Big love xx

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Filed under Baked Bits, Baked Goods

Chocolate & Cherry Brownies

Hey Everyone!

Happy Saturday! It’s a sunny day which is always better I think! Now, would you believe me if I told you it was June 2015 when I last posted something about baking. I was shocked and appalled really. It’s half of the reason why I started my blog – books and bakes. Two great loves in my life. Also, where has that five years gone?! Well, during my time at home I’ve gravitated towards baking things again and I have to say, I’ve really enjoyed it.

Today I wanted to share with you my chocolate and cherry brownies. They’re a warm chocolatey delight. I hope you love them!

Ingredients
125g butter
225 light muscovardo sugar
50g cocoa powder
100g plain flour
1 tsp baking powder
3 eggs
200g cherries – without the stones
50g milk chocolate
100g dark chocolate

 

Method
Firstly, preheat your oven to 180 degrees. We need to get that nice and hot so we have an easy bake. Then line a baking tin with parchment paper or tin foil. A 20cm tin is ideal but it just depends on the size you want your brownies.

On a low heat, melt the butter, sugar and dark chocolate in a pan. I find that it combines better if you keep stirring whilst on the heat. It also means it doesn’t burn the bottom of your pan.

Once melted, add the flour, cocoa powder and baking powder and combine this wet and dry together. I stir in a circular motion, right to left and then up the middle so you’ve got an even mix. Add the eggs and repeat the stirring process until everything is combined.

Then add the cherries you have so lovingly halved and stoned along with the milk chocolate. Try and mix together so you’ve got a spread of cherry and chocolate.

Pour all the mixture into your lined tin. Smooth over the top for an even finish. Bake for 20 minutes initially, but it won’t need more than 25. You’re looking for a mix that is set but there’s still an element of gooeyness in the middle. Soft and squidgy is best.

Once baked, remove and leave to cool. If you can’t wait – enjoy! I prefer my brownies warmed too.

Just a little treat for Saturday. Hopefully there won’t be another almost five year gap in between this post and my next Baked Bits post.

Stay safe all. BL xx

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Double Chocolate Brownies – A Naughty Treat!

These are a super naughty yet delicious treat. They are one of my favourites and go down a storm with friends and family. They are easily adaptable and versatile and I have taken variations of these to work at least every other week. Needless to say, none ever made it home with me!

The double chocolate brownies take about 10 minutes to mix and around 25-30 minutes to cook (180°C) 

 
Ingredients:

  • 115g butter (you will need extra to grease the tin)
  • 115g chocolate broken into pieces (you can pick white, milk or dark, depending on how you’re feeling!) 
  •  300g caster sugar (I did say these were naughty!) 
  • 1tsp vanilla extract
  • 2 eggs
  • 140g plain flour
  • 2tbsp cocoa powder
  • 100g chocolate chips (again you can pick but I stick with milk.)

Sift the flour into a bowl and add the cocoa powder. Cream the eggs, vanilla and sugar together and mix with the flour and cocoa. Add the butter. Mix until smooth. 

Over a pan, melt the chocolate that you have broken into pieces (115g). Once runny and delicious add to the mixture. 

Pour half the mixture into a baking tin. I use a square silicone (7inch) one as it doesn’t stick. Spread evenly to cover the bottom on your chosen tin. Spread the chocolate chips and cover with the remaining mixture. By having the chocolate chips in the middle, it means the brownie will come out with gooey chocolatey bits in the middle. YUM. 

Bake until the top starts to crack, checking the mixture is cooked throughout. Make sure you leave to cool. (I know how difficult this is!) I like to use my love heart cookie cutter for this to make it more fun. Finish off with a sprinkling of icing sugar. 

Like I said, you could vary this up by adding white chocolate, dried fruits or even nuts. Walnuts are a particular favourite of mine. 

Enjoy! 

BL x

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Chocolate Butterfly Cakes With Butter Cream Icing 

Yesterday was one of those days that I will remember for the rest of my life. Being as my lovely Year 11’s had finally finished all their exams, it was their last day at school, and my last day there as a teacher, I decided, for old times sake, to bake them a little treat. 

This was one of the first things I baked as a girl with my grandma. There’s always such fond memories from making such lovely, little cakes. 

These beauties take approx 10 minutes to mix and then 12 minutes to bake (180°C) 


Ingredients:

  • 250g soft margarine
  • 250g caster sugar
  • 300g self raising flour – sifted
  • 4 eggs
  • 4 tbsp cocoa powder
  • 50g chocolate – melted (if you’re feeling a bit naughty!)

For the icing:

  • 100g softened butter
  • 225g icing sugar 
  • Splash of milk

Mix all the ingredients together in a bowl, make sure you sift the flour as this will help them to rise, and spoon out into individual cake cases. The amounts above will make approximately 24 but I’ve usually been able to squeeze out 3/5 more (depending on how generous your spooning out stage is.) You could even make less and use muffin cases for biggest cakes. It’s entirely up to you! 

Bake! Watch how they rise. 

Once cooled, take a sharp knife and cut out a circle in the top. Fill with your deliciously creamy icing. Cut the circle into two to make the butterfly wings and place onto if the icing. Then dust with a little icing sugar. Perfection! 

These are a classic bake, and always a favourite. What I didn’t count on yesterday was one of my students baking me some brownies which were also chocolatey and delicious. By 9:30 I think we were all caked out!  

  

Have a great weekend everyone! BL x

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Filed under Baked Goods, Cupcakes

Yummy, Scrummy Cakes

Whilst mooching around Hull City Centre, my friend alerted me to the Trinity Indoor Market in Old Town. How have I lived here for 7 years and not known about this? 

I couldn’t believe my eyes when I walked inside. I felt like a child on Christmas morning. Laid out before me were fresh fruits, vegetables, meats. There was a quaint traditional sweet shop. 

Then I saw it. A chocolate and patisserie section. It called to me and I willingly wondered over to gaze in awe at the beautiful and tempting delights that laid in front of me. 

To be perfectly honest, I wanted one of everything. Nevertheless, I left with a doorstop sized chocolate brownie and a very enticing banoffee pie. 

Chocolate brownie.  

The chocolate brownie was gooey, rich and intense. It was quite possibly one of the yummiest brownies I have ever eaten. AND it was only £2. Excellent value for money. You could clearly taste quality in this brownie. I couldn’t eat all of this in one go because it was so rich but it tasted just as lovely the next day. Delicious! 

Banoffee pie.   

This was definitely a case of eyes bigger than my belly! Thankfully, just like the brownie, it’s tastes just as good the next day. I was really impressed with this pie. The pastry was sweet and crisp, with smooth caramel and light cream. The added cashews to the top gave another texture to the pie which was a delicious surprise. This was also only £3. 

If you’re in Hull make sure you go and get your cake and chocolate fill. (there’s also ice cream for summer.) I will definitely be going back!

 
They are on Facebook and Twitter – check them out!  

https://www.facebook.com/pages/Cocoa-chocolatier-and-patisserie/1514854355450330?ref=ts&fref=t’s

https://mobile.twitter.com/cocoahull

Big love x

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