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Made this for our friend Michelle, it’s her birthday tomorrow… The cake is a classic Victoria sponge, the toppings however come courtesy of the happy world of Haribo and copious amounts of food colouring.

Ingredients

for the Victoria sponge

  • 225g butter at room temperature
  • 225g caster sugar
  • 4 medium eggs
  • 2 tsp vanilla extract
  • 225g self raising flour

for the icing

  • 140g butter, softened
  • 280g  icing sugar
  • food colouring
  • 1-2 tbsp milk

Method

for the sponge

Heat the oven to 180C. Soften the butter, mix the butter and the sugar together, gradually beat the eggs into the mixture and add the the vanilla extract. Fold the flour into the mixture. Now divide the mixture into two, and place in two greased baking trays. Cook for 20 – 25 minutes in the oven or until a skewer comes out clean. Leave to cool on a wire rack.

For the icing

Blend the ingredients together (adding a little milk) until it’s smooth. Add a load of food colouring to the mixture.

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Carrot Cake

This a carrot cake. It is delicious.

Ingredients

Cake

  • 2 1/2 cups all-purpose flour, plus more for pans
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon ground nutmeg
  • 3 sticks (12 ounces) unsalted butter, room temperature, plus more for pans
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup water
  • 1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor (about 2 3/4 cups)
  • 2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of cake) *Raw, non-salted and fried pecans are difficult to find in Madrid so I did not use them in my cake, although I do prefer my carrot cake to contain nuts.*

Cream Cheese Frosting

  • 400 grams cream cheese, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 sticks (16 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
  • 1/2 cup to 1 cup confectioner’s sugar

Method

Preheat oven to 350 degrees F. You will make enough batter to make a two or three layer cake. I chose to make my two layers. Butter your cake pans and lightly dust with flour, tapping out excess.

In one bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and nutmeg. In another bowl, beat butter and sugars together (with a fork or with an electric hand mixer) until its light and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Slowly add flour mixture, then finely chopped pecans.

Scrape batter into prepared pans, dividing evenly into halves or thirds. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.

To make the frosting, use a fork or a hand mixer to beat the cream cheese and vanilla with a mixer until creamy. Gradually add butter and beat until incorporated. Slowly add confectioner’s sugar and beat until fluffy and smooth. I tasted the frosting every so often to determine the sweetness. I prefer my cream cheese frosting to be more tangy than sweet.

Using a sharp knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour (or up to 1 day, covered) before serving.

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