So, my intention with this cake was to achieve a type of ‘funfetti’ appearance and as you can see it looks nothing like it should however, the end result was really nice and different. The ingredients should have been hundreds and thousands instead of nonpareils which was my mistake. This recipe is something I am working on so expect an updated version soon but in the meantime I hope you enjoy this one!
I wasn’t really sure on the name for this cake because it is flatter than most so I thought it would be good for layering, however, as I’m writing this now, I feel like some warm stewed berries would really compliment a slice of this cake. This recipe is a little different because it has cornflour and demerara sugar, which really adds to the flavour.
Recipe: Moist layer cake (makes 1 small cake)
70g plain flour
1 tbsp cornflour
1 tsp baking powder
80g demerara sugar
1 tsp vanilla extract
2 tbsp nonpareils
Preheat the oven to gas mark 5 and line a small cake tin with baking paper.
Sift the dry ingredients into a bowl and set aside. Cream the butter and sugar together.
Whisk the egg, milk and extract in a jug. Add to the butter mixture.
Gently fold in the flour, pour into the tin and bake in the oven for 25-30 minutes until fully cooked.
Today’s recipe is pancakes, I’ve made the chocolate and peanut butter pancakes recently but I thought it was time for something a little healthier that can still be indulgent depending on the toppings. As I am writing this I can still remember the fluffy, light taste of the pancake that was so delicious. You could eat these Scotch Pancakes for breakfast or dessert with a variety of toppings like fruit, maple syrup, jam or even peanut butter.
*A little trick i learned a while back when frying pancakes is to oil the frying pan with kitchen paper, after frying each pancake you can use the paper to keep oiling the pan each time.
Recipe: Mini Scotch Pancakes (makes 12)
110g self raising flour
Pinch of salt
25g caster sugar
1 tsp oil
Sift the flour, salt and sugar into a large bowl.
In a cup or jug, whisk the egg and milk together and slowly whisk the liquid into the flour mix.
Keep whisking the batter until it is a runny, smooth mixture and pour in the oil.
Leave the mixture to rest for 5-10 minutes and in the meantime heat a little oil in a pan.
When the pan is hot, use a tablespoon to add the batter to the pan. I made them small so I had 3 in the pan at once.
Flip the pancakes over after about 3 minutes and continue cooking on the other side for a couple of minutes.
Enjoy the pancakes warm alone or with any toppings of your choice.
A crêpe is a thin pancake with its origin in France. Ingredients include flour, milk and eggs, and is usually eaten at any temperature. Of all the pancakes I’ve made, I never thought about making chocolate pancakes. I usually go for the simple crepe with lemon and sugar. These pancakes are super simple to make and they taste so good. The mixture was quite runny so be careful not to make them too thin because they will be crispy. These chocolate crepes are not too sweet and can be eaten for breakfast or dessert. Also, you can add a variety of toppings such as maple syrup, cream or fresh berries.
Recipe: Chocolate Pancakes (serves 2)
50g plain flour
10g cocoa powder
25g caster sugar
1/2 tsp baking powder
Pinch of salt
Sieve the flour, cocoa powder, sugar, baking powder and salt into a bowl.
Whisk the milk and egg together and gradually pour into the flour mixture, whisk well until it forms a runny, smooth batter.
leave this to rest for 30 minutes.
Heat oil in a pan, use a paper towel to soak up the excess oil.
Whisk the crêpe batter again and pour an even layer into the hot frying pan.
Cook on both sides for a few minutes until cooked right through.
Hi guys, the last time I tried to make a red velvet cake I was not as successful but these cupcakes are fantastic. When ever decorating with a sweet top I try to make sure the actual cake mixture is not too sweet so when you bite into the cupcake there’s a subtle sweetness from the cream cheese.
On top I’ve added some sugar coloured crystals which looked great in the pictures.
Hey everyone, so I had a box of chocolate Oreos in the cupboard for ages because wasn’t quite sure what I wanted to bake with them. Then I just decided on Oreo Cupcakes!! The recipe is super simple and the buttetcream is actually to die for, like it tastes so so good and isn’t too sweet. These cupcakes would definitely go down well for the festive seasonal parties.
200g plain flour
40g cocoa powder
250g caster sugar
2 tsp baking powder
Pinch of salt
80g butter, at room temperature
½ tsp vanilla extract
6 Oreo biscuits
4 Oreo biscuits, smashed up
100g butter at room temperature
250g icing sugar
1. Preheat the oven to gas mark 4 and place 12 cupcake cases into the cupcake tray holes.
2. In a large bowl, add the flour, sugar, cocoa powder, baking powder and salt then mix well.
3. Next melt the butter and add to a jug with the milk, eggs and vanilla extract, whisk well and slowly pour into the flour mix stirring well until it turns to a smooth consistency.
4. Evenly distribute the cake mixture between the cupcake cases about 2/3’s full. Bake in the oven for 25 mins and leave to cool down fully.
5. Whilst the cupcakes are baking make the buttercream by mixing together all the ingredients and leave in a piping bag.
6. Once baked and completely cool pipe the buttercream onto the cupcakes equally then twist the Oreo biscuits in half and place each half on top of a cupcake.
All done, now you can relax and enjoy the cupcakes!!