Good butter icing

150g unsalted butter, soft 340g icing sugar, sifted 3-4 tbsp whole milk/milk infusion/juice/other liquid

Whip butter for at least 5 minutes and then add sugar in parts.

Double quantities to ice and cover a normal size sponge.

Bakewell Sponge

200g butter
200g soft brown sugar
4 eggs
200g ground almonds
1 jar cherry/raspberry jam
handful toasted almonds
ice cream to serve

Heat oven to 170 degrees C.  Cream sugar and butter. Add eggs 1 at a time, fold in ground almonds and pour mix into ceramic dish over the spreaded jam

.  Sprinkle with almonds and bake for 30 minutes.

Flapjacks

4 oxz butter
4 oz sugar
1 tbs golden syrup
6 oz oats

Melt butter, sugar & syrup i

n pan, add oats, press into greased tin & bake for 10 minutes at 170 degrees C.

Date Slices

4 ox margarine
4 ox demerera sugar
3 cups rice crispys
4 ox chopped dates
4 oz chocolate

Melt sugar, dates and margarine over low heat until melted & simmer for 3 minutes.  Stir in rice crispys and push into greased cake tin.  Top with melted chocolate & refrigerate,

Chocolate Crispy Cakes

1 3/4 oz butter
100g chocolate
5tbsp golden syrup
2.3/4 oz cornflakes

Melt ingredients together & add cornflakes

Sticky Toffee Puddings

3 oz butter
5 oz caster sugar
2 eggs
6 oz self raising flour
6 oz stoned dates
125ml boiling water
1/2 tsp vanilla essence
2 tsp coffee essence
3/4 tsp bicarb

6 oz soft brown sugar
4 oz butter
6 tbsp double cream
1 oz pecan nuts

Chop dates and cover with boiling water, essences & bicarb.

cream butter and sugar together and gradually add beaten eggs.  Fold in flour then add date mix.  divide between 8 ramekins and cook for 25 minutes.

To make sauce, heat all ingredients together and top sponges.

No Cook Goey Chocolate Crunch

4 oz Margarine / butter
4 oz granulated sugar
1 1/2 oz cocoa
1 egg
5-6 broken biscuits

Melt butter, add sugar and cocoa.  Mix well.  Cool & whisk in egg.  Stir in biscuits and push into 7" tin lined with foil.

Rum Baba

1 tbsp caster sugar
2 7g packets of yeast
75 ml warm milk
125g plain flour
2 large eggs
75g unsalted butter

500ml water
300g demerera sugar
100ml dark rum

Pr heat oven to 200 degrees C

Mix sugar, yeast and milk & leave in warm place for 10-15 minutes.  Once bubbly, sift flour into the bowl and add eggs mixing well.  Stir in soft butter and mix until very smooth & coming away from he bowl.

Fill 6 ramekins half way up and proof for 30 minutes, before baking for 25 minutes.

For syrup heat water and sugar & bring to the boil.  Remove from heat and add rum.  Soak each Baba in syrup mix and chill.

Chocolate frosting

8oz chocolate (I used milk)
8oz margarine
1 egg yolk
1 tsp vanilla
1 cup (plus lots more!) icing sugar
1 tbsp instant coffee

Melt chocolate and set aside.

Using an electric mixer beat butter until fluffy, add egg yolk and vanilla followed by icing sugar.

Melt coffee in 2 tsp hot water and add to the mix along with the chocolate.

Add as much icing sugar as needed to get correct texture, i think if you use butter above instead of margarin, less would be required.

Chcolate cake

165g margarine
2 cups plain flour
1/4 cup cocoa
1 tsp bicarb
1/2 tsp baking powder
1 1/2 tsp salt
1 cup + 2 tbsp granulated sugar
1/3 cup soft brown sugar
1 large egg yolk + 2 large eggs
1 tsp vanilla extract
300ml sour cream
1 1/2 cup milk (I used skimmed)
200g milk chocolate

Pre heat oven to 160/170 degrees.  Butter, line and flour 2 x 8" round pans.
Whisk together flour, cocoa, salt and baking powders.

Beat butter and sugars until fluffy, add eggs gradually.  Beat in vanilla.

Gradually add dry mix and sour cream and milk mix, alternating between the two, starting and ending with dry.

Chop chcolate finely and fold into mixture. Divide mix between two pans.

Coooke for 45-55 minutes.  ( I did 35 mins 160 deg, 20 mins 170 degrees).

Caramel Dobos Torte

Image & recipe taken from the BBC

Makes 1 large cake

For the caramel buttercream

800g (1lb 12oz) granulated sugar

100ml (3½fl oz) water

400ml (14fl oz) double cream

450g (1lb) unsalted butter, softened

For the sponge layers

8 large free-range eggs

350g (12oz) caster sugar

300g (10½oz) sifted self-raising flour

For the almond praline and caramel-coated hazelnuts

75g (2¾oz) flaked almonds

16 blanched (skinned) hazelnuts

300g (10½oz) granulated sugar

6tbsp water

For the caramel topping

100g (3½oz) granulated sugar

2tbsp water

First make the caramel buttercream to cover the cake. Put the sugar and water in a large saucepan. Bring to the boil over medium heat, stirring until the sugar has dissolved. 

Once there is no grittiness left, turn up the heat and boil to a golden caramel. Take off the heat, add the cream and give it a quick stir, then pour into a bowl. Leave to cool, then chill until set.

Put the soft butter in the bowl of a free-standing electric mixer and whisk until light and fluffy. Add the cooled caramel mixture a spoonful at a time, whisking between each addition and scraping down the bowl regularly. Keep in the fridge until ready to use.

Heat your oven to 200°C/fan 180°C/gas 6. Draw 6 x 20cm (8in) circles and 6 x 15cm (6in) circles on sheets of baking paper cut to fit a flat baking tray or trays (you’ll probably need to bake the sponges in batches).

To make the sponge layers, break the eggs into a large bowl, add the sugar and whisk until the mixture is foamy and the whisk just leaves a trail when lifted out. Lightly fold in the flour, a little at a time. Divide the mixture among the 12 circles on the baking paper, spreading it out evenly. Bake in batches on the trays in the heated oven for 8-10 minutes until pale golden and springy to the touch. Remove from the oven and set on a heatproof surface. With a sharp knife, trim the sponge to neaten it, then peel off the parchment and leave to cool on a wire rack.

Now make the almond praline and caramel-coated hazelnuts. Spread the flaked almonds over a silicone mat or sheet of baking paper on the worktop. Stick a wooden cocktail stick into each of the 16 hazelnuts. Have ready an orange or piece of foam on the worktop. 

Dissolve the sugar in the water in a small pan over low heat, then increase the heat and boil the syrup until it turns a deep golden colour. Allow the caramel to cool slightly, then pour three-quarters of it over the flaked almonds to make the praline. Dip the hazelnuts in the remaining caramel, twisting the sticks so they are coated. Invert and push the sticks into the orange or foam. Leave to cool and set.

Take one of the 15cm sponge layers and place it on a sheet of baking paper, ready to be topped with caramel. To make this, dissolve the sugar in the water in a small pan over low heat, then increase the heat and boil until it turns a deep golden colour. 

Allow to cool slightly, then pour it over the sponge layer to cover. When the caramel is just beginning to set, mark it and then cut into 8 wedges using an oiled knife. These will be used for the top layer of the cake.

Sandwich the 20cm sponges with some of the caramel buttercream. Spread buttercream over the top and side of this cake stack. Sandwich the remaining 5 x 15cm sponges with buttercream. Spread it around the side and top of the stack, then place it on top of the 20cm cake stack to form a second tier. Spoon the remaining buttercream into a piping bag fitted with a medium star nozzle. 

Break the almond praline into small pieces and press into the side of both tiers of the cake. Remove the caramel-coated hazelnuts from the cocktail sticks. Pipe 16 rosettes of buttercream around the top edge of the 20cm cake. Top each rosette with a hazelnut. Pipe 8 buttercream rosettes on top of the 15cm cake. 

Place a caramel-topped wedge of cake at an angle leaning against each rosette to form the top layer. This is best eaten on the day, but it can be chilled for up to 3 days – however, the caramel will melt when kept in the fridge. 

Lemon Crumb Bars

Recipe & Image taken from www.the-girl-who-ate-everything.com

1 cup all-purpose flour

½ teaspoons salt

1 teaspoon baking powder

1 stick (1/2 cup) butter, slightly softened

1 cup brown sugar (lightly packed)

1 cup old-fashioned oats

1 can (14 ounce) sweetened condensed milk

½ cups lemon juice

zest of 1 lemon

Preheat oven to 350 degrees

Mix butter and brown sugar until well combined. Sift together flour, salt, and baking powder. Add oats and flour to butter/sugar mixture and mix to combine. Press half of oat crumb mixture into the bottom of an 8 x 11 inch pan. You can use a 9 x 13 pan; it will just be thinner.

Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. The other half of the crumb mixture mix and knead together with clean hands so that the butter that you added earlier gets incorporated then crumble on top of lemon layer but don’t press.

Bake for 20 to 25 minutes, or until golden brown.

Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.

Serve cool. Makes around one dozen.

Peanut Butter and Jelly Cupckaes

Cupcakes:
6 tablespoons (3/4 stick) unsalted butter, at room temp
1 cup smooth or crunchy peanut butter
1 1/3 cups firmly packed light brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
strawberry or grape jelly

Preheat the oven to 350 F. Insert 24 liners into a medium cupcake pan

In a large bowl cream together the butter, peanut butter, and brown sugar with an electric mixer on medium speed until fluffy, about 3-5 minutes. Add the eggs one at a time. Beat well. Mix in the vanilla.

In a separate bowl combine the flour, baking powder, and salt.

Add the dry ingredients to creamed mixture, alternating with the milk. Mix well.

Fill the cupcake liners 2/3 full. Bake for 15-18 minutes or until toothpick inserted in the center comes out clean. Do not overbake! Cool cupcakes in the pan. Once cupcakes are cooled you can either pipe the jelly into the center using a decorating tip or just use an apple corer to take out the center of the cupcake and fill with 1-2 teaspoons of jelly. Decorate with frosting below.

Peanut Butter Frosting
3/4 cup smooth
3/4 cup (1 1/2 sticks) unsalted butter, at room temp
1 tablespoon vanilla extract
3 cups confectioners sugar, sifted
3 tablespoons milk
mini NutterButter cookies for garnish

Combine the peanut butter, butter, and vanilla in a medium bowl. Using an electric mixer beat until light and fluffy, about 1-2 minutes. Add the confectioners sugar along with the milk, and beat until well combined. Pipe frosting onto cupcakes using a decorating tip or a ziploc baggie filled with frosting with the corner cut off. Top with a teaspoon of jelly and garnish with NutterButter mini cookies.

Cookie and Cream Brownies

Recipe & Image taken from www.the-girl-who-ate-everything.com

Brownies:

4 ounces unsweetened chocolate; coarsely chopped

3/4 cup butter

1 ½ cups white sugar

3 eggs; lightly beaten

1 teaspoon vanilla extract

¼ teaspoon kosher salt

1 cup all-purpose flour

8 Oreo cookies, crumbled

Cookies and Cream Frosting:

1/2 cup (1 stick) butter, softened

2 ounces cream cheese, softened

2 1/2 cups powdered sugar

1 teaspoon vanilla

1 tablespoon milk

5 Oreo cookies, crumbled

Preheat oven to 350 degrees. Line an 9×9 inch baking pan with foil and spray with nonstick cooking spray.

Microwave chocolate and butter or margarine in large bowl for 3-4 minutes or until butter is melted.

Whisk mixture until chocolate is melted. Stir in sugar. Add in eggs, extract and salt. Gradually add in flour and stir until just combined. Fold in crushed Oreo cookies.

Bake for 28-32 minutes; do not over bake. These taste completely different if they are overbaked!

Remove to cooling rack.

For the frosting: Beat butter and cream cheese until fluffy with a mixer.

Add the powdered sugar slowly, mixing together until combined. Add vanilla and mix until combined.

Add milk to desired consistency. If your frosting is too thick add more milk and if it's too thin add some more powdered sugar.

Crush Oreos and fold them into the frosting.

Frost cooled brownies. Makes enough frosting for a 9X9 pan of brownies. Makes around 12 brownies.

S'mores Bars

Recipe & Image taken from www.realhousemoms.com

3 T. butter

6 c. mini marshmallows, plus 6 c. more for the topping.

1-12 oz box of Golden Grahams

½ c. light corn syrup

2 c. milk chocolate

spray with cooking spray a 13×9 baking dish, a mixing spoon, and a pot

on medium heat melt butter and marshmallows together

add the light corn syrup

once all ingredients are melted and combined add the chocolate stirring constantly

once the chocolate is completely melted and combined add the Golden Grahams and continue to stir until fully coated

pour into 13×9 pan and press down into and even layer

spread additional 6 c. mini marshmallows on top in an even layer

move baking rack to top of oven and turn on broiler

once hot, place s’mores into oven

remove as soon as golden brown color develops on marshmallows, this is very quick DO NOT walk away

Flourless Chocolate Cake

225g good quality dark chocolate, chopped
100g unsalted butter
175g icing sugar, sifted
4 large free range eggs, separated
mascarpone to serve

Pre-heat the oven to 180C and grease a loose-bottomed 25cm cake tin

In a heat-proof bowl over a saucepan of boiling water, melt the chocolate and butter together.  In a separate bowl, whisk the egg yolks and icing sugar together until they are creamy.  Fold the melted chocolate into the egg mix.

In a clean bowl (and using a clean whisk), whisk the egg whites until soft peaks form.  Fold the egg whites gradually into the chocolate mix, in three or four portions. 

Using a spatula, pour the mixture into the prepared cake tin and bake at 180C for about 30 minutes, until the top of the cake is slightly cracked but it is still gooey in the middle.  Allow the cake to cool on a rack and then remove from the tin.

Sprinkle with sifted icing sugar, cut and serve with a dollop of mascarpone.

Coffee & Walnut Sponge

6oz self raising flour
6 oz caster sugar
6 oz margarine / butter
3 eggs
1 tsp baking powder
2 tbsp very strong black coffee

500g icing sugar
50g butter / margarine
2 tbsp very strong black coffee
2 tbsp chopped walnuts

Pre heat ove to 170 degrees C (fan assisted).  In a food mixer, wizz up all the cake ingredients until you have a smooth mixture.

Divide the mixture between two 7"round cake pans lined with baking parchment and bake in the oven for approximately 18 minutes.

Allow too cool fully before icing.

When ready, mix together the icing sugar, butter & coffee and spread onto the middle and the top of the cake as desired before decorating with the nuts.

Bakewell tart

Recipe & Image taken from http://www.bbcgoodfood.com

For the pastry

125g plain flour

75g unsalted butter , cold and

diced

25g caster sugar

1 egg yolk

1 egg white

For the filling

2 heaped tbsp raspberry jam

150g unsalted butter , at room

temperature

150g caster sugar

3 eggs , beaten

egg yolk

150g ground almonds

lemon , zested
1 tsp almond extract

1 tbsp flaked almonds

To make the pastry, tip the flour, butter and sugar into a food

processor with a pinch of salt. Whizz until the mixture resembles breadcrumbs.

Add the egg yolk and 1 tsp of cold water and pulse until the dough comes together.

Flatten into a disc, cover with clingfilm and chill for no more than 1 hour.

Roll out the pastry on a lightly floured surface to about 3mm thickness. Line a 25cm fluted tart tin, prick the base with a fork and chill for 20 minutes.

Heat the oven to 180C/fan 160C/gas 4.  Line the pastry case with baking parchment and fill with baking beans. Cook for about 20 minutes until the pastry is a pale golden colour.

Take out the beans, brush the inside of the pastry case with a little egg white and cook for a further 2 minutes.   Cool slightly.

Spread the jam in an even layer over the base of the pastry case. Cream together the butter and caster sugar.

Gradually add the beaten eggs and egg yolk.  Add the almond extract and fold in the ground almonds and lemon zest. Carefully spoon the mixture over the jam and spread level.

Bake for 20 minutes. Scatter with the flaked almonds and continue to cook for a further 15-20 minutes until golden and set.

Cool to room temperature & dust with icing sugar before enjoying.

** The original recipe called for a 20cm tin & no almond extract, these are changes I made after reading various reviews**

Cupcakes

For the cupcakes

200g self raising flour
200g caster sugar
200g butter / margarine
4 eggs
1 tsp baking powder

For the icing

300g icing sugar
150g butter / margarine
food colour


Pre heat oven to 170 degrees C (fan assisted).  Using a freestanding mixer or a hand whisk mix together all the cake ingredients until smooth.

Divide the mixture between 9 cupcake cases in a muffin tin and bake for approximately 18 minutes or until cooked through.  Allow to cool completely before decorating.

Once again using the mixer or hand whisk, mix together the butter & icing sugar and colour as required before piping onto the cakes.

Lemon and Coconut Cake

Recipe & Image taken from http://www.josblueaga.com

300g self raising flour

1 tsp baking powder

250g margarine/butter

230g caster sugar

50g desiccated coconut

4 eggs

100ml milk

Zest & juice of 2 lemons

3 tbsp caster sugar mixed with 3 tbsp desiccated coconut

3 tbsp lemon curd

150g margarine/butter

300g icing sugar

With either a freestanding machine or hand-whist mix together flour, baking powder, sugar, coconut and butter.  In a jug whisk the milk and eggs and lemon zest together.  Add half the flour mixture and the slowly add the second half and mix to combine.  Spoon into two 8 inch greased sandwich tins and give a little tap for a flat bake.  Bake at 170 degrees for 20 minutes then sprinkle the coconut and sugar mix over one of the cakes and continue to bake for 5-10 minutes more until well baked.  Leave to cool completely before spreading the bottom sponge (the one without the sugar mix on) with 3 tbsp lemon curd.  Whip together the butter and icing sugar and pipe in rings over the bottom cake before adding the top sponge onto finish.