Blueberry Butterfly Cakes

For the cakes                               

140g self-raising flour

½ tsp baking powder

85g butter, at room temperature

85g golden caster sugar

50g lemon curd

2 large eggs

100g blueberries

For the topping 

175g lite mascarpone , 50g lemon curd, 100g blueberries, icing sugar, for dusting

 

Line the tin and weigh the ingredients: Heat oven to 180C/160C fan/gas 4 and put a paper case in each space in the fairy cake tin.

Next, take the large mixing bowl and weigh in the flour, baking powder, butter, sugar and lemon curd.

Add the eggs: Break the eggs into the small bowl, then add them to the other ingredients, making sure that there isn’t any eggshell in the bowl.

Get whisking: Whisk everything together really well until creamy with the electric hand whisk. Then carefully stir in

 

Spoon into the cases: Use the ice cream scoop or spoon to spoon the mixture evenly into the paper cases. Make sure you get the mixture inside the cases. Now put the cake tin in the oven and bake for 15 mins until the cakes are golden (to check they are ready, see the tip box, left). Cool for a few mins, then lift the cakes onto a cooling rack.

 

Make the topping: Clean the large mixing bowl and dry well. Then put the mascarpone and lemon curd into the bowl and beat together with a wooden spoon until well mixed.

 

Now decorate: Carefully cut a circle out of the top of each cake. Lift off the circle and fill the space with the lemon filling followed by some blueberries. Halve the circle of the cake that you have cut out and place on top to create butterfly wings. Put some icing sugar in a tea strainer and dust over the cakes.

 

Recipe from Good Food magazine

 

 

 

Devonshire Scones

Mary Berry's Devonshire Scone Recipe

(Makes eight to 10)

450g (1lb) self-raising flour
2 rounded tsp baking powder
75g (3oz) butter
50g (2oz) caster sugar
2 large eggs
about 225ml (8fl oz) milk

To serve
raspberry jam
clotted cream or double cream, whipped

Preheat the oven to 220°C/425°F/gas mark 7. Lightly grease two baking-sheets.

 Put the flour and baking powder into a bowl. Add the butter and rub it in until the mixture resembles fine breadcrumbs. Stir in the sugar. Beat the eggs together and make up to 300ml (10fl oz) with the milk, then put about 2 tbsp aside in a cup for later. Gradually add the egg mixture to the dry ingredients, stirring it in until you have a soft dough. It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better. Turn the dough out on to a lightly floured surface and flatten it to a thickness of 1-2cm (½-1in). Use a 5cm (2in) fluted cutter to stamp out the scones by pushing it straight down into the dough (as opposed to twisting it), then lifting it straight out. This ensures that they rise evenly. Gently push the remaining dough together, knead lightly, reroll and cut out more. Arrange on the prepared baking-sheets and brush the tops with the reserved beaten egg mixture to glaze. Bake for 10 to 15 minutes, until well risen and golden, then transfer to a wire rack and leave to cool, covered with a clean tea towel to keep them moist.
Serve as fresh as possible, cut in half and spread generously with strawberry jam. Top with a good spoonful of thick cream as well, if you like.

From 'My Kitchen Table: 100 Cakes and Bakes' (BBC, £7.99), by Mary Berry

VICTORIA SPONGE

Ingredients

• 225g/8oz butter or margarine softened at room temperature
• 225g/8oz caster sugar
• 4 medium eggs
• 2 tsp vanilla extract
• 225g/8oz self raising
• milk to loosen

Preparation method

1. Preheat the oven to 180C/350F/Gas 4.
2. Grease and line 2 x 18cm/7in cake tins with baking paper.
3. Cream the butter and the sugar together in a bowl until pale and fluffy.  
4. Beat in the eggs, a little at a time, and stir in the vanilla extract.
5. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.
   
   Divide the mixture between the cake tins and gently spread out with a spatula.
6. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
7. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
8. Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.

Another Delcisious Ultimate Choccy Cake

                                                                      

1. Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break 200g good quality dark chocolate in pieces into a medium, heavy-based pan. Cut 200g butter into pieces and tip in with the chocolate, then mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan. Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
2. While the chocolate is melting, mix 85g self-raising flour, 85g plain flour, ¼ bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder in a big bowl, mixing with your hands to get rid of any lumps. Beat 3 medium eggs in a bowl and stir in 75ml (5 tbsp) buttermilk.
3. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.
4. When the cake is cold, cut it horizontally into three. Make the ganache: chop 200g good quality dark chocolate into small pieces and tip into a bowl. Pour a 284ml carton of double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
5. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.

                                                                          Recipe Sourced: http://www.bbcgoodfood.com/recipes/3092/

Ultimate Chocolate Party Cake

This is a real over indulgence in chocolate, a scrumptious chocolate sponge cake with a chocolate filling & topping & then decotated with chocolate fingers & maltessers the ultimate in a chocolate cake!!! its delicious.....

For ther cake mixture you will need:-

2 cups boiling water

1 cup unsweetened cocoa powder

2 3/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

2 1/4 cups white sugar

4 eggs

1 1/2 teaspoons vanilla extract

For The filling & topping icing you will need:-

4 tablespoons butter

1/2 cup packed brown sugar

2 tablespoons milk  

1 1/2 cups confectioners' sugar

1 tablespoon unsweetened cocoa powder

1 teaspoon vanilla extract

For decoration:-

chocolate fingers

maltessers

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
3. Bake in preheated oven for 25 to 30 minutes. Allow to cool
4. In a saucepan, melt butter and brown sugar over medium heat. Stir until sugar is dissolved, then add milk. Bring to a boil and remove from heat.
5. Sift together cocoa and confectioners sugar. Blend into butter mixture and add vanilla. If consistency is too stiff, add more milk.
6. Spread Quickly over cooled cake, as frosting will set up very fast
7. Decorate the cake with chcolate fingers around the side & maltessers to top.

Chocolate Banana Bread

Ingredients:-

1 cup margarine, softened

2 cups white sugar

4 eggs

6 bananas, mashed

2 teaspoons vanilla extract

3 cups all-purpose flour

 2 teaspoons baking soda 

1/4 cup unsweetened cocoa powder

1 cup lite sour cream

1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large bowl, cream together margarine, sugar and eggs. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pans.
3. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of a loaf comes out clean.

Banana Crumb Muffins

Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter, melted

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

                                                           Recipe sourced at allrecipes.com  pop on over to view thier video tutoriol