Ive been looking at recipes today, and some of the recipes i found look absolutely lovely.

I like to bake when i can, but i usually stick to victoria sandwiches, fairy cakes and banana loafs (which im pretty good at!)

Anyhoo, i thought i would post some cake recipes for those who enjoy baking.

If anyone has some other recipes to share, pls do so :)

My first recipe is...

Cherry Bakewell Cake

Ingredients
FOR THE CAKE
• 200g butter , well softened, plus extra for greasing
• 200g golden caster sugar
• 100g ground almonds
• 100g self-raising flour
• 1 tsp baking powder
• ½ tsp almond extract or essence
• 4 large eggs

FOR THE FILLING AND TOP
• ½ a 340g jar morello cherry conserve
• 175g icing sugar
• 5-6 tsp water or lemon juice
• 1 tbsp ready-toasted flaked almonds

1. Heat oven to 180C/fan 160C/gas 4 and make sure there's a shelf ready in the middle. Butter and line the bases of 2 x 20cm round sandwich tins with baking paper.
2. Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops. Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed.
3. When they're ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you'll want a smooth surface for the icing later on.
4. When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Sieve the icing sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.

My next is Blackberry & clotted cream shortcake

Ingredients
FOR THE CAKE

• 300g self-raising flour , preferably organic
• 1 tsp baking powder
• 140g butter , chilled and cut into small pieces
• 100g golden caster sugar
• 75ml buttermilk
• 1 egg , beaten

FOR THE FILLING

• 500g blackberries
• 3 tbsp golden caster sugar
• 275g pot clotted cream
• icing sugar , to serve


1. Heat the oven to 190C/fan 170C/gas 5. Tip the flour into a mixing bowl with baking powder and a pinch of salt. Add the butter, rub everything together with your fingers to make a reasonably fine crumbed mixture, then stir in the sugar.
2. Make a well in the middle of the flour mixture, then tip in the buttermilk and egg. Gently work the mixture together until it forms a soft, sticky, dough.
3. On a lightly floured surface, knead the mixture a couple of times and mould it into an 18cm round. Put the dough on a lightly greased baking sheet. Bake for 30-35 mins until golden and risen and a skewer comes out clean when inserted into the middle. Leave to cool.
4. For the filling, lightly mash the blackberries with the sugar. Split the shortcake in two and spread the bottom half with the clotted cream. Spoon the mashed berries over the cream, then top with the shortcake. Dust with icing sugar and serve in slices.

i once saw a stripper jump out of a cake at a bachelor party be seeing you

and....?

Ok, next one up is a personal fav of mine, and i make it quite regularly..

Fairtrade Banana Bread

Ingredients
225g/8oz self-raising flour
100g/4oz butter
150g/5oz caster sugar
450g/1lb Fairtrade bananas (the softer the better), peeled and mashed
½ tsp salt
2 eggs
175g/6oz mixed dried fruit

Method

1. Pre-heat the oven to 180C/350F/Gas 4.
2. Mix all the ingredients except the dried fruit together. You can do this in a food processor or by hand in a basin.
3. When they're all thoroughly mixed, add the dried fruit. Spoon the mixture into a 1kg/2lb non-stick loaf tin, spread it out evenly and bake it for one and a half hours. The loaf is done when a skewer pushed into its middle comes out clean.
4. Cool on a wire rack, then slice before serving.

Thanks Pink! I am an avid baker and these look scrumptious


One question though.. what is golden castor sugar?????

I believe its called "superfine" sugar in the US

Next recipe...

Upside-down peaches & cream cake

Ingredients

• 200g soft butter , plus extra for greasing
• 200g self-raising flour
• 1 tsp baking powder
• 200g golden caster sugar
• 4 eggs
• 2 tbsp milk

FOR THE PEACH TOPPING

• 3 ripe peaches
• 85g light brown sugar

FOR THE FILLING

• 2 x 116g tubs clotted cream
• 2 tbsp golden caster sugar
• 1⁄2 tsp vanilla extract

1. Heat the oven, line the tins and make the sponge base as described in the 'goes well with' recipe (below right), but do not divide it between the tins just yet. Halve and stone the peaches, then cut each half into 4. Toss the peaches with the sugar, then arrange in a single layer in one of the tins. Tip half the cake mix over the peaches and the other half into the second tin. Bake for 20-25 mins until cooked and golden - the tin containing the peaches may take 5-10 mins longer than the other. Leave to cool on a wire rack while you make the filling.
2. Whisk the clotted cream with the sugar and vanilla until stiff. Spread this over the plain sponge, then carefully top with the peach sponge.

14 Layer Cake



Ingredients:Makes 16–20 servings
4 1/2 cups all-purpose flour , sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter , at room temperature
2 1/2 cups sugar
6 large eggs , at room temperature
3 cups milk
1 1/2 teaspoons vanilla extract
3 cups sugar
1/2 cup unsweetened cocoa powder , preferably Dutch process
1 cup (2 sticks) unsalted butter , cut up
1 can (12 ounces) evaporated milk
1 tablespoon vanilla extract

Position racks in the center and bottom third of the oven and preheat to 375°.
Lightly butter fourteen 8 1/2- to 9-inch aluminum foil cake pans, line the bottoms with rounds of parchment paper. Flour the pans and tap out the excess.

To make the layers, sift together the sifted flour, baking powder and salt. Sift the mixture one more time, and set aside.

Beat the butter and sugar in the bowl of a heavy-duty electric mixer fitted with the paddle blade on high speed until light in color and texture, about 3 minutes. Beat in the eggs, one at a time. Scrape down the bowl and be sure the mixture is well-blended. On low speed, add the flour in 3 additions, alternating with 2 additions of the milk, beginning and ending with the flour, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Beat in the vanilla. Using a scant cup for each layer, spread the batter evenly in the pans. It will make a thin layer.

Staggering the pans on the racks so they are at least 2 inches from each other and the sides of the oven and not directly over each other, bake the layers until they feel firm when pressed in the centers and are beginning to pull away from the sides of the pans, about 12 minutes. Cool in the pans for 5 minutes. Invert the layers onto cake racks, remove the parchment paper, and cool completely. Repeat the procedure until all 14 layers have been baked and cooled.

To make the icing, bring the sugar, cocoa, butter and evaporated milk to a full boil in a large saucepan. Reduce the heat to medium-low and cook until the icing has thickened slightly (it will resemble chocolate syrup but will thicken as it cools), about 3 minutes. Stir in the vanilla. Let the icing cool until thick enough to spread, but still pourable.

Place a layer of cake on a wire rack set over a jelly-roll pan. Spread with a few tablespoons of the icing, letting the excess run down the sides. Stack the remaining cakes, icing each layer. Pour the remaining icing over the top of the cake. If you wish, smooth the icing on the edges to cover the sides. Let stand until the glaze sets. (The cake is best served the day it is made. To store, cover loosely with plastic wrap and refrigerate for up to 1 day.)

Wow!! thats a big cake!! looks amazing!

The cooking part sounds a lil complex tho!!

Pink Strawberry Cheesecake


Ingredients

FOR THE BASE

• 200g digestive biscuits
• 100g unsalted butter , melted

FOR THE FILLING

• 3 sheets of leaf gelatine
• 142ml carton single cream
• 300g full-fat soft cheese
• 100g golden caster sugar
• finely grated zest of half a lemon
• 3 tbsp lemon juice
• 300g strawberries , hulled and chopped
• 142ml carton whipping or double cream
• 1 medium egg white

FOR THE SAUCE

• 250g strawberries , hulled and chopped, plus about 200g/8oz extra to decorate
• finely grated zest of half a lemon
• 3 tbsp lemon juice
• 2 tbsp golden caster sugar , or more to taste


1. Seal the biscuits in a plastic bag and crush them to fine crumbs with a rolling pin. Tip into a bowl and stir in the melted butter, mixing thoroughly so that all the crumbs are soaked. Now tip the mixture into a loose-bottomed 24cm round cake tin, at least 5cm deep, and press down with the back of a metal spoon to make an even layer over the bottom of the tin. Chill in the fridge while you make the filling.
2. Submerge the gelatine leaves in a dish of cold water, and leave to soak and soften for 5 minutes. Pour the single cream into a pan and bring just to the boil, then take off the heat. Take the gelatine leaves out of the water, give them a good squeeze to get rid of excess water, and stir one by one into the cream (they will dissolve instantly). Leave to cool for a few minutes.
3. Beat the cheese in a bowl with the sugar, lemon zest and juice until smooth and creamy. Mix in the cream and gelatine mixture and the chopped strawberries.
4. In another bowl, lightly whip the whipping or double cream so it falls in soft peaks, then fold it into the strawberry mixture. Whisk the egg white in a clean bowl until it forms stiff peaks, then fold gently into the cheese mixture. Pour into the cake tin and smooth down lightly. Chill for at least 21⁄2 hours until set.
5. To make the sauce, blitz all the ingredients in a food processor or blender. Taste and add more sugar if needed, then pour into a jug and keep in the fridge until you're ready to serve. (Both cheesecake and sauce can be made a day ahead.)
6. To serve, run a knife between the cheesecake and the tin to loosen it, remove it from the tin, then take it off its base and put it on a serving plate. Halve the extra strawberries lengthways, pile them in the middle and serve with the jug of sauce.

These all look good there is a recipe and cooking forus just heads up that is where you will be bumped to

Have a wonderful day

Whoops! wasnt aware!

Lemon curd & raspberry roulade


Ingredients

• butter melted , for brushing
• 180g caster sugar , plus some for dusting
• 100g plain flour
• 1 tsp baking powder
• 6 eggs , separated
• 1 lemon , zested and juiced (you need 2 tbsp juice)
• 284ml pot whipping cream
• 1 jar lemon curd , Duchy Originals is good
• 250g raspberries
• icing sugar for dusting


1. Heat the oven to 180C/fan 160C/gas 4. Line a 34 x 24cm Swiss roll tin or baking tray with baking parchment. Let the parchment come about 1 cm over the sides of the tin. Brush with butter and dust with caster sugar.
2. Sift the flour and baking powder together. Beat the egg yolks, lemon zest and juice and sugar together with electric beaters until very light and thick. Sift in the flour and fold in. Whisk the egg whites until firm and then fold into the cake mix without squashing out too much air. Spoon into the tin, level the top and bake for 15-20 minutes until golden brown and a skewer comes out clean. Cool for 10 minutes and then turn out onto another piece of baking parchment dusted with caster sugar. While the cake is still warm, roll it up so it looks like a Swiss roll. Cool.
3. Unroll the roulade as much as you can - it can be tricky to unroll the very last bit. Whip the cream until thick and fold it together with the lemon curd. Spread this over the roulade without getting too close to the edges, it will squash out as it rolls. Dot all over with raspberries. Roll up and dust with icing sugar.

Caramel Shortcake

THE BASE

You Need:
4 oz margarine or butter
2 oz caster sugar
6 oz self-raising flour

THE FILLING

You Need:
1/2 a large tin or 1 small tine of Nestle's Condensed Milk
4 oz margarine or butter
4 oz caster sugar
2 tablespoons golden syrup

TOPPING

You Need:
6 oz plain chocolate

Method

Heat the oven to 350oF/180oC Gas Mark 4. Grease a 7" x11" swiss roll tin. To make the base, cream the margarine and sugar together until light and fluffy.
Sieve the flour and fold into the creamed mixture. Press the mixture evenly over the base of the prepared tin and bake in the centre of the preheated oven for 15-20 minutes until golden brown.
To make the filling, place all the ingredients in a saucepan, heat gently until the sugar is dissolved then boil for 5-10 minutes stirring continuously. Spread quickly over the cooked base and allow to cool!
To make the topping, place the chocolate in a bowl over a pan of hot water and allow to melt over a low heat. When melted, quickly pour it over the caramel filling and if you want your dessert to look a bit on the fancy side, swirl on top of the chocolate with a fork to make a design. Mark into portions before the chocolate sets firm and make sure you keep in fridge for up to 1 hour before serving.

Lemon drizzle cake


Ingredients

• 225g unsalted butter , softened
• 225g caster sugar
• 4 eggs
• finely grated zest 1 lemon
• 225g self-raising flour

FOR THE DRIZZLE TOPPING

• juice 11⁄2 lemon
• 85g caster sugar


1. Heat oven to 180C/fan 160C/gas 4. Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
2. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

MUNCHIES!!!

We all have done it lol.. I wish there was a better way to search through them though there are tons of good ones there

Crispy Nest Cakes

Ingredients

* 100g (4oz) Dr. Oetker Milk Chocolate (broken into pieces) / Scotbloc or Continental Chocolate
* 25g (1oz) unsalted butter or margarine
* 15ml (1 tbsp) golden syrup
* 50g (2oz) cornflakes, lightly crushed
* Dr. Oetker Ready to Roll Coloured Icing or Ready to Roll White Icing

To decorate

* Dr. Oetker Chocolate Strands
* Dr. Oetker Writing Icing

Method

1. Line a baking tray with greaseproof paper.
2. Melt the Continental Chocolate or Scotbloc, butter or margarine, and syrup in a saucepan over a gentle heat and stir until blended together. Remove from the heat and stir in the cornflakes until well coated.
3. Spoon the mixture onto the lined baking tray to form 6 nest shapes, making an indent in the centre with a teaspoon.
4. Sprinkle lightly with Chocolate Strands and set aside in a cool place until firm.
5. Break off small pieces of Ready to Roll Icing and roll into egg shapes and decorate with Writing Icing. Fit 3 inside each nest before serving.





Ps...can this thread be moved to cooking/recipes?!