Tag Archives: Cakes

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! πŸ“

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 πŸ“. 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

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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Filed under Baked Bits, Baked Goods

Huffkins – Stratford upon Avon

Something very exciting has happened in my glorious hometown of Stratford. Could it get any better? Well, yes, it seems it can. That’s right, a lovely Huffkins bakery and tea room has opened right in the centre of town on Bridge Street. There was no way I was missing out on experiencing this! 

  

 

It has been stunningly decorated, with the original brick being showcased and the food just looks so tempting and enticing. 

  
  

I couldn’t take my eyes off these amazing cakes. All of which are baked upstairs in the morning. Very impressive! I got there around lunch time and it was really busy and lots of cakes had already been devoured. 

   
I took my Momma and we had lunch. We had a chicken and bacon sandwich which was really tasty. Then we decided to have cakes (naturally). She had a lovely chocolate eclair and I had a strawberry tart. It was quite possibly the yummiest tart I’ve had for a while. Delicious! I didn’t even see the chocolate eclair so I gather my mum thoroughly enjoyed it! 
  

    

Check out their website http://www.huffkins.com for some super duper products. There’s also other tearooms as well as the new Stratford one that are well worth a visit. 

I was so impressed. I absolutely loved it. Make sure you visit if you’re in the area. I will be going back again and again. 

Lots of cake love x

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Filed under Baked Goods, Tearoom

Chocolate Butterfly Cakes With Butter Cream IcingΒ 

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 (180Β°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