Chocolate mikado cake

Ingredients:

115g unsalted softened butter

115g caster sugar

2 eggs

 115g plain flour

1tsp baking powder 

60g cocoa powder

4 packs mikado( chocolate fingers)

250g strawberry's 

130g raspberries

Icing:

70g butter

150g icing sugar

40g cocoa powder

Method:

preheat the oven to 180 degrease.

Grease a cake tine and line with baking paper.

Then put the butter and sugar in a bowl and beat with a wooden spoon until light and fluffy.

Then add the eggs one at a time beating them after each one.(may curdle)

Next add the plain flour and fold in with a metal spoon.

Add the cocoa powder

when you have done that put the mixture in the prepared cake tin.

Put the cake tin in the oven for 30-45mins( may take longer or shorter)

Once finished and spongy on the top let it cool.

Now make the icing.

Put the butter and icing sugar in a bowl and beat.

It will be finished when all the icing sugar has been mixed in.

Once done that add the cocoa powder.

When the cake has cooled take out of the tin and put on a plate.

Spread the icing on the cooked cake.

Then get the mikados and make a circle in the middle and stick them in but not to fare.

Next chop the strawberries in half and stick the on the outside of the mikados.

make sure the middle is filled with raspberries, so put the raspberries in a handful at a time.

don't add to the top of the mikados.

If the mikados fall down during the making of the cake just put them back in and hopefully they shall stay there

Once you've done this enjoy

( just put the knife in between the mikados to cut the cake.)

Vanilla Butterfly Cakes

Ingredients:

115g unsalted butter 

120g caster sugar

2 eggs already beaten

120g self-raising flour

half tsp baking powder

1 tsp vanilla extract (essence)

icing:

75g butter

175g icing sugar

few drops vanilla extract

Method:

1. Preheat the oven to 180. Line a 12 hole muffin tin with cupcake cases.

2. Put the butter and the sugar in a large bowl and beat with a wooden spoon until light and fluffy.

3. Add the eggs gradually, beating well after each batch. Sift the flour and baking powder and gently fold into the mixture.

 Stir in the vanilla extract. Spoon the mixture into the paper cases equally.

4. Bake in the oven for 12-15 mins until springy to touch. Transfer onto a wire rack and leave to cool.

5. when completly cool make the icing. beat the bitter in a bowl until soft. Stir in the icing sugar and vanilla extract.

6. Cut of the tops of the cakes and spoon a blob onto the cake in the middle. Then cut the top into 4 peices and stick 2 in each side.

optional; sift some icing sugar over the top of the cakes for a bit of deceration.

Great for tea partys or just for snacks.

I, ella recomend this for anyone and anything.

Giant chocolate cupcake

ingredients:

380g butter softened

380g caster sugar

310g self raising

70g cocoa powder

6 eggs

Icing:

200g butter

300g icing sugar ( add more if necessary)

few drops of vanilla essence

topping:

2 flakes

Equipment:

giant cupcake tin

mixing bowl

wooden spoon
spatular

First put the oven on to 180 degrease. Remember to grease the tin really well. Then beat the caster sugar and butter together with a wooden spoon until light and fluffy.

then add the eggs one at a time. ( may curdle) Next fold in the self raising flour in 4 batches with a spatular.

Add the cocoa powder.

put the mixture in the prepared cake tin. Then put in the preheated oven for 40-45 minutes( could take longer or shorter)

before taking it out of the oven make sure the middle isn't gooey, if it is keep it in the oven for about ten more minutes. 

let the cake cool before putting on the icing

Mix the icing sugar and butter together in a big bowl. if it isn't smooth enough add some milk.

Then add the vanilla essence to the icing.

spread over the cake when cool and spread in between the top half and the bottom half.

Immediately after you've spread the icing sprinkle the flake over the cake.

Then enjoy the meal.

Blueberry Crumble Loaf

Ingredients:        

sponge

190g unsalted butter easier if softened

190g plain flour

190g caster sugar

3 eggs

1 tsp baking powder

half tsp salt

tsp ground cinnamon

25ml milk

100g frozen blueberries ( best to use non-frozen)

a few pecan nuts broken up

crumble top

25g plain flour

10g unsalted butter

15g soft light brown sugar

3 pecans broken up

half a tsp ground cinnamon

1. First preheat oven to 170 , then grease a loaf tin with butter and dust with flour.

2. Next make the crumble topping. In a bowl , rub the flour and butter with your fingertips until the mixture resembles breadcrumbs. Stir in the remaining ingredients , then set aside

3. Make the sponge. Using a hand held electric whisk or a freestanding electric mixer with the paddle attachment (is possible to beat with a wooden spoon) cream together the butter and sugar until light and fluffy. Break the eggs in one at a time, mixing well,on a medium speed. ( may curdle but is fine)

4. Sift the flour, baking powder, salt and ground cinnamon, then add in three stages to the butter and egg mixture, pour in the milk after the second batch of flour. Mix well on a medium speed after each batch.

5.Increase the speed to medium to high and continue mixing until the batter is smooth and even, then add the blueberries and the pecans, stirring them into a batter by hand and making sure they are evenly distributed. Pour the batter into the prepared loaf tin and sprinkle the crumble over the top.

 6. Bake in the oven for 50 - 60 minutes ( sometimes needs ten minutes longer if necessary) take out when sponge fells firm and  a skewer inserted into the middle comes out clean, with no cake batter sticking to it. Allow the loaf to cool a little before taking out the loaf tin on a wire rack to cool completely, then cut into slices to serve. ( best to serve warm and thin slices)