Cakes

(Posted: 24/06/2014 )

For years I’ve been making scones with plain flour, they have been OK but a bit dry and crumbly. Since I’ve been making bread and reading a lot more about baking I’ve discovered that using strong flour for scones gives them a lighter texture and they keep longer. They can also be knocked up in just over half an hour.

This is how I make them

(Posted: 10/12/2013 )

My family love mince pies so this year I wanted to try something a little different, so I added a bit of snow!

 

For the pastry you will need:

  • 200g plain flour
  • 100g cold unsalted butter cut into bits
  • 1 large egg

 

For the snow you will need

  • 1 egg white
  • 175g icing sugar
  • 4 tbsp orange juice (optional)

 

(Posted: 28/06/2013 )

I have to admit I have made this quite a few times as it’s so easy, moist and very fruity. It is also lower in fat than most cakes.

The only tricky bit is to remember to soak the fruit, either overnight as I did or at least 4 hours beforehand.

What I used

Yesterday

(Posted: 21/06/2013 )

I wanted to do something different for my daughter’s school bake sale so here is what I came up with - ice cream cupcakes. We had great fun testing these and choosing which sprinkes to use.

This recipe makes 12 - 14

Warning: they are extremely sweet!

 

For the cupcake you will need

(Posted: 13/06/2013 )

I now have enough confidence to try my own adaptation of a bakery staple, the Chelsea Bun, give it a try it really is sweet, fruity and delicious.

For the dough you will need:

(Posted: 25/04/2013 )

This is the first sweet yeast recipe I have tried. I thought I would give them a go as they looked pretty easy and I love teacakes from the shops.

It took me two goes to get it right, the first lot were a bit too big but still sweet and fruity. These are the second batch and I think they have turned out quite well if not quite even in size. We ate them cut in half, toasted and buttered, no one cared that one was slightly bigger than the other.

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