Queen Cakes

IMG_1636I found a recipe worthy for my royal like readers! So if you’re a current fan of currants and heart shapes then you’ll love this, plus it’s quick and easy too!
FACT*: These cute heart-shaped cakes were patriotically popular during the time Queen Victoria was reigning on her throne with this recipe dating back as far as the 18th century.

Let’s get baking!

Sweetie rating: Low

Difficulty: ♥

For the cake:

  • 125g Soft Butter
  • 125g Sugar
  • 2 Eggs
  • 150g Plain Flour
  • 1 tbsp Baking Powder
  • Finely grated zest of 1 Lemon
  • 125g Currants/or mixed Fruit
  • A dash of Milk

Equipment

  • A Bowl
  • An Electric mixer
  • A Sieve
  • A metal Spoon
  • Heart-shaped Silicone Moulds
  • A “Rich in Spirit” heart
Preheat your oven! 180c/GM 4. Cream your Butter and Sugar till pale and fluffy.

Preheat your oven! 180c/GM 4. Cream your Butter and Sugar till pale and fluffy.

Add those Eggs one by one mixing each Egg in well.

Add those Eggs one by one mixing each Egg in well.

Add that zest then sieve in your Flour and Baking powder...

Add that zest then sieve in your Flour and Baking powder…

...and dash in those Currans too!

…and dash in those Currants too!

Give them all a gentle mix till it's a smooth droopy consistancy.

Give them all a gentle mix till it’s a smooth droopy consistency.

Now spoon them into the buttered moulds and bake them for 20 mins until your hearts are golden, raisen and soft to the touch.

Now spoon them into the buttered moulds and bake them for 20 mins until your hearts are golden, risen and soft to the touch.

Leave to cool on a wire rack NOT REMOVING THEM FROM THE MOULDS for 10-15 mins (give or take, maybe more so the cake won't tear when you remove them). NOW EAT!

Leave to cool on a wire rack NOT REMOVING THEM FROM THE MOULDS for 10-15 mins (give or take, maybe more so the cake won’t tear when you remove them). NOW EAT!

Ta Da! Your Queen Cakes! Enjoy!

Ta Da! Your Queen Cakes! Enjoy!

*From what I’ve read!

Hope you heart them!

Happy Baking!

 

 

 

 

 

 

 

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Spiced Orange Cake

Just because Summers over doesn’t mean we can’t get our bake on!!

OOOOOOHHHH Spic-y orange, spi-spi-cy orange! Although nothing rhymes with orange many words do rhyme with spicy, so bake this cake it’s not pricy and it’s drizzled with zesty icing! WWWWWWWHHHHHAAAATTTTT! *insert exploson sound here*…

(sorry I’ve been watching a lot of the Regular Show and felt the need to burst into a random rap).

Anyway I discovered a recipe that’s sure to be this seasons winner! I present you the SPICED ORANGE CAKE *insert echo here*, let’s make it shall we?

Sweetie Rating: Moderate (but can be high depending on the Icing finish)

For the cake

  • 225g Plain flour
  • 1 tsp Bicarbonate of soda
  • 1 tsp Baking powder
  • 1 tsp Ground Ginger
  • 1 tsp Cinnamon
  • 1 tsp grated Nutmeg
  • 1/4 Salt
  • 225g Sugar
  • 225g Butter
  • 1 Large grated Orange Zest
  • 4 Eggs
  • 200ml Soured Cream
  • 100ml Milk

Filling

  • Raspberry Jam (I used Strawberry…doesn’t really matter)

Topping

  • Icing sugar*
  • Juice from an Orange*
  • Grated Orange Zest*
  • Cake crumbs**

Equipment

  • 2x Round tins (9″)
  • Baking paper**
  • 2 big bowls
  • A big balloon whisk
  • Electric mixer
  • Metal spoon
  • A measuring jug
  • Wire racks (naturally)
  • More Spice in your life than Mel B**

*You’re making a smooth icing to finish so the consistency is down to you.

**Optional

 

Heat that oven to 180c/GM 4/350f for starters! Now put the Flour, BiCarb, Baking powder, Spices and Salt and whisk them real good with a balloon whisk. Once done and combined set aside till later.

Heat that oven to 180c/GM 4/350f for starters!
Now put the Flour, BiCarb, Baking powder, Spices and Salt and whisk them real good with a balloon whisk. Once done and combined set aside till later.

In another bowl beat the Sugar, Butter and Orange Zest until light and fluffy.

In another bowl beat the Sugar, Butter and Orange Zest until light and fluffy.

Beat in those Eggs one at a time adding 1 tbsp of your flour mixture.

Beat in those Eggs one at a time adding 1 tbsp of your flour mixture.

Mix the Soured cream and milk in a measuring jug.

Mix the Soured cream and milk in a measuring jug.

Now pour the rest of your flour mixture, wet milk/cream mixture into the egg mixture and gradually fold with a metal spoon until it's smoothly combined.

Now pour the rest of your flour mixture, wet milk/cream mixture into the egg mixture and gradually fold with a metal spoon until it’s smoothly combined.

Evenly spoon your mixture into the baking tins...

Evenly spoon your mixture into the baking tins…

...remember the 3rd layer so use a bowl as a stand-in until a tin is free.

…remember the 3rd layer so use a bowl as a stand-in until a tin is free.

Bake for 20-30 mins. Golden brown, springy to the touch. leave them in the tins for a bit then transfer them onto a wire rack to cool further. If there's any crumbs left on tin (or when the cake has cooled, rub some crumbs off) use them as decoration, but it's optional!

Bake for 20-30 mins. Golden brown, springy to the touch. leave them in the tins for a bit then transfer them onto a wire rack to cool further. If there’s any crumbs left on tin (or when the cake has cooled, rub some crumbs off) use them as decoration, but it’s optional!

Once cooled jam up your layers! Then pour your zesty icing all over your cake and decorate however you wish.

Once cooled jam up your layers! Then pour your zesty icing all over your cake and decorate however you wish.

Ta Da! Your Spiced Orange Cake! Enjoy!

Ta Da! Your Spiced Orange Cake! Enjoy!

Hope you liked it! Get your zest on!

Happy Baking!

Perfect Chocolate Cake

Simple title for a simple recipe.

I can’t believe I haven’t put this up yet because this is a basic however it isn’t as easy as a chocolate cake may seem. Yes it’s just chocolate cake but the texture is key! Not doughy, not dry, not too crumbly and not wet…you want it moist, airy and yummy for seconds not sickly to stop. Well shut the hell up and let’s bake!

Sweety rating: Medium (go for more!)

Difficulty: ♥

Ingredients

For the cake:

  • 230g Butter (softened)
  • 230g Sugar (caster or granulated)
  • 4 eggs (trust me it’s 4 so don’t put in 2/3 thinking 4 is madness)
  • 180g Self-raising flour
  • 50g cocoa powder (not hot chocolate I mean the baking kind)
  • 1 level tspn baking powder (don’t ask “what’s the point of self-raising then”)

For the filling and topping:

  • 350g Icing sugar
  • 75g cocoa powder
  • 100g butter (softened)
  • A dash of milk to mix (depending how creamy you like your buttercream)

Decorations:

  • You can put whatever you like on top as long as it’s not meat, paper or animals as I won’t allow this as it is wrong to eat paper, chocolate covered cats and sweet meats…sorry to go there.

Equipment:

  • Electric/ hand-held mixer or just your inner strength with a wooden spoon
  • Mixing bowl
  • Sieve
  • Large metal spoon
  • Metal skewer for testing cakes
  • 2 x 20cm round metal cake tins (for sandwich cakes) which are greased with butter and lined with parchment/greaseproof baking paper
  • Hawk eyes to watch that cake!

 Preheat oven at 180 (gas mark 5)

Cream butter and sugar till it's light and fluffy...

Cream butter and sugar till it’s light and fluffy…

...add eggs one at a time and mix.

…add eggs one at a time and mix.

Mix Cocoa, baking powder and flour together...

Mix Cocoa, baking powder and flour together…

...and sieve them into the wet stuff. Now with a metal spoon fold mixture GENTLEY like a figure of 8...

…and sieve them into the wet stuff. Now with a metal spoon fold mixture GENTLY like a figure of 8…

...till it looks creamy like this.

…till it looks creamy like this.

Spoon the mixture equally into the tins (I floured my tins as I ran out of parchment paper)...

Spoon the mixture equally into the tins (I floured my tins as I ran out of parchment paper)…

...and give the tin a little shake so the tin looks filledbut whatever you do please DON'T BANG THE AIR OUT!

…and give the tin a little shake so the tin looks filled but whatever you do please DON’T BANG THE AIR OUT!

Once baked and checked with your metal skewer you can place it to cool on a wire rack. When it's completely cooled you can ice it up. Place the butter in a bowl, sieve the Cocoa and Icing powder in the bowl and electric mix (add milk if nessercry). Spead the buttercream on one layer and sandwich the halves together and finish off with a buttercream topping. Decotate if you want.

Once baked and checked with your metal skewer you can place it to cool on a wire rack. When it’s completely cooled you can ice it up. Place the butter in a bowl, sieve the Cocoa and Icing powder in the bowl and electric mix (add milk if ness.). Spread the buttercream on one layer and sandwich the halves together and finish off with a buttercream topping. Decorate if you want.

Ta Da! A Perfect Chocolate cake! Enjoy! x

Ta Da! A Perfect Chocolate cake! Enjoy! x

Sorry about the photography but I got my camera back!!! Yaaaaaayyy!

Hope you enjoy making this as much as I did eating it!

 

Happy Baking!

Easy cheesy Chocolate Cheesecake

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Now don’t think this recipe IS cheesy, it’s just a play on words kinda thing and for those cheesecake virgins like I out there I’m pleased to let you know that this dessert (desert?) taste NOTHING like cheese or any hints of cheddar! Prepare to be pleasantly surprised…it’s easy too!

Lets make a scrummy Chocolate Cheesecake!

Sweety rating: medium (go for seconds and thirds!)

ingredients:

  • 400g Chocolate or Chocolate chip Digestive biscuits (crushed)
  • 150g Butter (melted)
  • 110g Caster Sugar
  • 200ml double cream (whipped)
  • 250g Chocolate (plain or dark, melted and cooled)
  • 1 tblspn heap Cocoa powder
  • 250g Mascarpone cream cheese

 

Equipment:

  • Elecrtic mixer
  • Bowl
  • Loose bottomed cake tin 7″ wide/2″ deep
  • Wooden spoon

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Crush those biscuits...

Crush those biscuits…

...add the melted butter and 1 tblspn of caster sugar (from your measured 110g) and mix.

…add the melted butter and 1 tblspn of caster sugar (from your measured 110g) and mix.

Once a crumby clumpy mess, press into your tin and fridge it!

Once a crummy clumpy mess, press into your tin and fridge it!

Next you melt that chocolate over a pan of hot water that's if you chocolate isn't melted already then cool it...

Next you melt that chocolate over a pan of hot water that’s if you chocolate isn’t melted already then cool it…

...whilst it's cooling whip that double cream into a soft peak...

…whilst it’s cooling whip that double cream into a soft peak…

...add both double whipped cream and cooled chocolate with your Cocoa powder and fold...

…add both double whipped cream and cooled chocolate with your Cocoa powder and fold…

...till well incoraprated.

…till well incorporated.

Beat the cheese and sugar together. Now add the chocolate mixture to the sugar cheese mixture and...

Beat the cheese and sugar together. Now add the chocolate mixture to the sugar cheese mixture and…

...fold again!

…fold again!

Take your tin from the fridge, fill up the biscuit base evenlly and set inn the fridge for an hour then remove from fridge to freezer for 30mins or till the chocolate is set.

Take your tin from the fridge, fill up the biscuit base evenly and set in the fridge for an hour then remove from fridge to freezer for 30 mins or till the chocolate is set.

Once set decorate however you choose will chocolate shaving and/or Cocoa powder and serve! Ta Da! Your Easy Cheesy Chocolate Cheesecake! Enjoy! x

Once set carefully remove the tin and decorate however you choose will chocolate shaving and/or Cocoa powder and serve! Ta Da! Your Easy Cheesy Chocolate Cheesecake! Enjoy! x

Hope you liked it! I did!

 

Happy Baking!

Easter Week! Easter Sunday Desserts

Happy Easter Sunday everyone!

To finish off #LeleLovesEasterWeek I found some cool trad yummy Easter treats!

Simnel cake! Something that I wanted to make...just make sure that you buy your ingredients before hand and not on the day all stores close like me.

Simnel cake! Something that I wanted to make…just make sure that you buy your ingredients before hand and not on the day when all stores close like me.

I gave you cake, no I give you bread. Hot crossed buns! However these are a twist on the traditional because these are CHOCOLATE CHIP! Now I'm not a cureent fan but if you wanna go old skool then that's kool too.

I gave you cake, now I give you bread. Hot crossed buns! However these are a twist on the traditional because these are CHOCOLATE CHIP! Now I’m not a currant fan but if you wanna go old skool then that’s kool too.

Now there's only one rule to Sundaes and that is to make it scrummy as possible! I gave you cake and bread but what about a lovely lazy Ice cream Easter Sundae! Now I found no recipe for an Easter Sundae so my suggestion is to layer up! Grab an Easter related cake, a stick sauce of some kind (carmel or chocolate which ever), Ice cream, whipped cream and sprinklings if you have it! It goes...cake, sauce, IC, cake, sauce, IC, cake, sauce whipped cream with crumblings of cake, sauce swirls and if you fancy sprinklings of your sorts! Sound good?

Now there’s only one rule to Sundaes and that is to make it scrummy as possible! I gave you cake and bread but what about a lovely lazy Ice cream Easter Sundae! Now I found no recipe for an Easter Sundae so my suggestion is to layer up! Grab an Ester related cake (Carrot, Spiced, Currant or Rum whatever), a stick sauce of some kind (up to you), Ice cream, whipped cream and sprinklings if you have it! It goes…cake, sauce, IC, cake, sauce, IC, cake, sauce whipped cream with crumblings of cake, sauce swirls and if you fancy sprinklings of your sorts (maybe those candy shelled chocolate eggs?)! Sound good?

So I hope you had a great Easter (and not to bash but also remembering the AWESOME act the Jesus done for us and that Rabbits don’t lay eggs).

Look at my eggs...good thing I'm working out tomorrow after all the fish, food, alchol and chocolate!

Look at my eggs…good thing I’m working out tomorrow after all the fish, food, alcohol and chocolate!

Happy Easter!

Happy Pancake day!

Don’t be talkin’ Crepe to me!…

Yummy yum! This is the recipe my brother used: http://www.bbc.co.uk/food/recipes/fluffyamericanpancak_74828. It's not too late to have breakfast for dinner, go on REBEL!!! FIGHT THE washing MACHINE!

Yummy yum! This is the recipe my brother used: http://www.bbc.co.uk/food/recipes/fluffyamericanpancak_74828. It’s not too late to have breakfast for dinner, go on REBEL!!! FIGHT THE washing MACHINE!

Sorry that’s such bad taste…ANYWHO, I had a good day stuffing my face full of fluffy pancakes and finding out what recipe is best when really I suck at all of them. In the end I asked my brother to make me a stack just like an American! It was glorious! I felt so state side (and a lil proud but don’t tell England I said that SHHHHHH!) and sprinkled my sugar then patterned my plate with gourmet chic drizzles of Golden syrup as the Maple was too much esp for one day! I’m full now that I can’t possibly eat another stack so good day all in all.

I hope your PCD (no, not Pussycat Dolls they’re so 1800’s) was a great and tasty success!

Happy Pancakin’!

Up-side, right-side, pine-a-pple!

Been a while since I put up a tasty recipe and now that summer is almost over I can think of autumn and yummy warm puds. I present the easy and classic fruity Pineapple upside down cake! This recipe has been tried and definitely tasted and fills the cake tin to the brim!

Sweety rating:  Medium (so you can relax, no dentist for you!)

ingredients:

  • 300g butter, sugar, self-raising flour (a little extra butter for greasing and sugar for sprinkling)
  • 3 Medium eggs
  • A tablespoon of Vanilla
  • A tablespoon of ground nutmeg*
  • A small tin of ring pineapple slices with juice NOT syrup (most tins usually contain 8 slices…you can eat the 8th slice…yum)

Equipment

  • 9″ tin (roughly 2″ deep)
  • A tablespoon
  • A spatula
  • A knife or cocktail stick
  • Standing or hand mixer
  • A bowl
  • An oven
  • Greaseproof paper
  • Scissors
  • A pencil

* Optional

 

Preheat your oven on fan at the gas mark 125, it'll bake slowly and evenly.

Preheat your oven on fan at the gas mark 125, it’ll bake slowly and evenly.

Line your tin up good! If you don't know how to line up a cake tin just go to my Victorius Vicroia Spnge recipe for a quick How To.

Line your tin up good! If you don’t know how to line up a cake tin just go to my “Vintage Victorious Victoria Sponge” recipe for a quick How To.

Sprinkle some sugar on the base of your cake tin...

Sprinkle some sugar on the base of your cake tin…

...and lay the pineapple slices on the bottom. Some put cherries in the spaces but that's optional plus I don't like nor have cherries.

…and lay the pineapple slices on the bottom. You can place some cherries in the spaces but that’s optional plus I don’t like nor have cherries.

Beat butter and sugar till well mixed.

Beat butter and sugar till well mixed.

Add eggs till well incorperated, do not beat it out, just mix slowly.

Add eggs till well incorporated, do not beat it out, just mix.

Add your vanilla and nutmeg* to the butter/sugar/egg mixture and mix.

Add your vanilla and nutmeg* to the butter/sugar/egg mixture and mix.

Add flour and mix, once mixed add the pineapple juice to the complete mixture using your judgement on how much or little juice you would like (I used the whole tin).

Add flour and mix, once mixed add the pineapple juice to the complete mixture using your judgement on how much or little juice you would like (I used the whole tin).

Once your mixture is in the tin, smooth it out neatly, CAREFULLY bang your mixture on the side to let out any air (recomened for most cake making) and bake on the meduim shelf in your oven for an hour and ten minuites (After the hour give it a quick check).

Once your mixture is in the tin, smooth it out neatly, CAREFULLY bang your mixture on the side to let out any air (recommended for most cake making) and bake on the medium shelf in your oven for an hour and ten minutes (After the hour give it a quick check).

Remember to use a knife or cocktail stick to check if it's baked inside (it'll come out clean if baked and don't be fooled by the little moistness coz your proberly poking the pineapples). I overpoked but only coz I really wanted to make sure...no one was going to see it anyway.

Remember to use a knife or cocktail stick to check if it’s baked inside (it’ll come out clean if baked and don’t be fooled by the little moistness coz your probably poking the pineapples). I overpoked mine but only coz I really wanted to make sure…no one was going to see it anyway.

Nice and thick!

Nice and thick!

Ta Da! Your Upside down pineapple cake.

Ta Da! Your Upside down pineapple cake. Enjoy x

 

Happy baking! x