Chocolate Chip and Cherry Brownie Cake

8oz Butter (melted)
5 1/2oz Plain chocolate (melted)
8oz Self Raising Flour
1Tsp Baking Powder
4 1/2oz Caster Sugar
4 Eggs (Beaten)
4oz White Chocolate Chips
3oz Glace Cherries (Chopped)




Cooking time - 180c/ Gas Mark 4 for 45 minutes
Serving - 12 depending on size


1. Pre heat Oven
2. Grease a spring bottom 9" baking tin
3. Place a heat proof bowl over a pan of simmering water
4. Put the butter and plain chocolate in the bowl and melt gently and then leave to cool slightly
5. Sift the flour and baking powder into the bowl and stir in the sugar
6. In a separate bowl whisk the eggs together with an electric whisk
7. Pour the egg mixture into the cooled chocolate mixture
8. Add this mixture to the flour mixture and fold in well with a wooden spoon
9. Add the white chocolate drops and glace cherries
10. Stir so that everything is folded in together
11. Pour the mixture into the grease proofed tin and pop in the oven to bake for 45 minutes, covering with greaseprrof paper half way through so it does not burn

Buttercream Icing

12oz Icing Sugar
4 1/2oz Butter
2 Tsp of milk
1Tsp Vanilla Essence
2Tsp Cocoa Powder
White Chocolate Fingers

1. Put the butter in the bowl and cream with a fork or a whisk
2. Sieve the icing sugar into the mixture a little bit at a time, this makes it easier for it to come together as well as being smooth
3. Add the milk and vanilla essence and whisk for a few minutes with an electric whisk
4. Cover the cake once cooled with the buttercream mixture leaving a little behind to decorate
5. Add the cocoa powder to the buttercream that is left behind and then place in a pipping knozzle
6. Pipe a decoration over the cake
7. Cut the white chocolate fingers in half to place around the sides of the cake
8. Then serve!

N.B. The cake will keep in a air tight tin for a few days if left undecorated

Tesco Real Food Challenge

Okay..... so I do not normally write in this section. Normally I am just bombarding you with my amazing recipes!

Well... I am afraid I can not be kept quiet any longer.. I have got through to the top 8 for a cookery programme! O yes!

I am going to be cooking in a cook off.....

I can not give away too many details at the moment.. but basically a few months ago I uploaded my recipe on to a website. 2 weeks ago I got a phone call saying I was in the top 40!

I went to a casting day held at a top London cookery school of food and wine. I had to cook my dish in 30 minutes while being filmed.. and being interviewed on camera by the famous presenters...

My mum, aunt and I then had a photo shoot and further interview...
It was an amazing day and I totally realised I have a real passion for cooking and baking and sharing it with others!

A few days later I get a call. your through to the top 8!

So I am going to keep you informed of what is happening.. at the moment I am busy selecting and practising my 6 chosen recipes that have to be baked in 30 minutes for the competion!

Well thats all for now happy cooks!

Cherry and White Chocolate Cheesecake

200g Biscuits

100g Butter

250g light Cream Cheese

200g Fromais Fraise

225g White Chocolate

150g Fresh Cherries

A few Cherries to decorate

Chilling time: 20 minutes

Serving: 6

1. Grease a 11" circle flan dish

2. In a saucepan melt the butter over a low heat

3. In a food processor, crush the biscuits into small pieces

4. Add the crushed biscuits to the melted butter and mix together

5. Press firmly into the flan dish and then pop into the freezer while you make the filling

6. In a bowl beat the cream cheese with a metal or wooden spoon until smooth

7. Add the fromais Fraise and beat together until smooth and the mixtures are combined

8. In a heat proof bowl melt the white chocolate either over a saucepan of simmering water or in the microwave but checking it every 30 second intervals so it does not burn

9. Leave the chocolate to cool a little, while this is happening chop the cherries into quarters, removing the stone and stalk

10. Add the white chocolate to the cream cheese mixture and stir in well, it may look lumpy but do not worry

11. Add the cherries and mix in, making sure the cherries are even throughout the mixture

12. Remove the biscuit base from the freezer and dollop the cheesecake mixture on top

13. Spread out evenly overly the biscuit base

14. Put in the fridge to chill

15. Just before serving decorate with cherries!

White Chocolate and Strawberry Cheesecake

80z Biscuits (Crushed)
4oz Butter (Melted)

200g White Chocolate (Melted)
300g Cream Cheese (Low Fat)
200g Fromaise Frais
6oz Strawberries (Chopped)

Chilling time: 1-2 hours
Serving: 10" flan dish / 6 people

1. Grease the flan dish
2. Crush the biscuits in a food processor
3. Melt the butter over a low heat in a saucepan
4. Once melted mix the biscuits with the butter and press firmly into the flan dish
5. Put in the fridge to set
6. In a heatproof bowl either in the microwave or over a saucepan of simmering water, melt the white chocolate. Make sure you mix this, so it does not burn.
7. In a separate bowl beat together the fromaise frais and cream cheese until smooth
8. Add the white chocolate and stir in well
9. Add the chopped strawberries and stir into the mixture until it is all combined
10. Put the mixture onto the crushed biscuit base and smooth out
11. Put back into the fridge to chill before serving

N.B. If melting the chocolate in the microwave, do it for 40 seconds intervals and stirring in between this prevents it from burning

Chocolate and Almond Cake

4oz Butter

4oz Caster Sugar

4oz Plain Chocolate (Melted)

4 Eggs (Separated)

2oz Self Raising Flour

1Tsp Baking Powder

4oz Ground Almonds

Cooking time: 50 minutes on a preheated oven of 160c

Serving: 7" square tin

1. Pre heat the oven and grease the baking tin

2. Melt the chocolate in a bowl over a pan of simmering water

3. In a bowl whisk together the butter until it has doubled in volume

4. Slowly whisk in the sugar into the butter unto it is all creamed together.

5. Whisk in the melted chocolate into the creamed mixture (use a spatula to get all the chocolate into the bowl)

6. Add all the 4 yolks from the eggs and whisk into the mixture for a few minutes on a high speed

7. Add the ground almonds, flour and baking powder and fold in slowly and smoothly into the mixture unto it is fully combined

8. In a separate bowl whisk the 4 edd whites together unto they are stiff this can take up to 5 minutes on a high speed

9. Slowly add the egg whites to the mixture a bit at a time and slowly fold in with a metal spoon. Be gentle here as you do not want to loose the air

10. Once all combined pour into the tin and pop in the oven

11. Half way through the cooking tin, cover the cake with greaseproof paper so it does not burn

12. Remove from the oven when golden / 50 minutes (unsure it is cooked through by putting a knife in it and making sure it comes out clean)

Buttercream and Decoration

4oz Butter (Softened)

2Tsp Milk

12oz Icing Sugar

1Tbsp Cocoa Powder

1 Chocolate Flake

Glace Cherries

1. Cream the butter ina bowl with a fork and then whisk to soften

2. In batches slowly sieve in the icing sugar (Do not add it all at once, add a bit at a time. Between each batch whisk the mixture for 2-3 minutes with a whisk, this makes the icing nice and fluffy and light)

3. Once you have whisked in all the icing sugar sieve in the cocoa powder and add the milk

4. Mix this in with a fork and then whisk with the whisk on a high speed for 4-5 minutes

5. Once the cake is cool, cover the cake with the buttercream

6. Chop some glace cherries in quarters and cut up a flake to sprinkle on top

N.B. Between adding each bath of icing sugar, I always mix it with a fork before then mixing, otherwise the icing sugar goes everywhere

Hannah and Andrews Engagement Cake

6oz Butter
6oz Caster Sugar
6oz Self Raising Flour
1Tsp Baking Powder
1Tsp Bi Carbonate of Soda
2Tsp Vanilla Essence
3 Eggs
8oz Cherries (Chopped)
4oz Desiccated Coconut
1Tbsp Milk




Cooking time: In a pre heated oven on 160'c / Gas Mark 4 for 45-55 minutes
Serving: 8" round spring bottom tin



1. Grease the cake tin and pre heat the oven
2. In a bowl whisk together the butter and sugar until the mixture has formed together and formed a nice smooth, fluffy consistency
3. In a separate bowl whisk the eggs and vanilla essence together for a few minutes until the mixture has doubled in volume
4. Slowly whisk the egg mixture into the creamed butter mixture. Whisk for a good couple of mixture until the mixture is all mixed together and formed a good smooth consistency. Using a wooden spoon to scrape around the edges
5. Sieve the flour, baking powder and bi carbonate of soda into the bowl
6. Using a spoon, fold the mixture in slowly, a figure of eight is good for this
7. Once it is folded in, weigh out the cherries and coconut together and coat the cherries in the coconut
8. Add the cherry mixture and milk to the rest of the ingredients and fold in
9. Once the mixture if all folded in, you should have a nice dropping consistency
10. Put this into the cake tin and level out
11. Put into the oven to bake, half way through cover with greaseproof to prevent it from burning
12. Once done, remove from the oven and leave to cool for a few minutes before removing from the tin and transferring to a wire cooling rack



Decoration
Ready to Roll Fondant Icing
3oz Butter
1Tbsp Milk
9oz Icing Sugar
1Tsp Vanilla Essence
Strawberry Jam
Blue Food Colouring
Silver ball balls
Writing Icing Pen
Red ribbon (held in place by a pin)



1. Once the cake has cooled, cut it in half (horizontally). Do not worry if it is not perfect
2. Make up the buttercream icing, by putting the butter into a bowl and whisking with a whisk
3. Slowly sieve in the icing sugar and with a whisk bring it to a smooth fluffy consistency with the butter
4. Add the milk and vanilla essence and whisk for a further few minutes
5. Spread approx. 1/2 of the buttercream icing onto one of the cakes (which will form the middle)
6. Place the over half of the cake on top of this
7. Spread the sides and top of the cake with a thin layer of jam
8. Roll out the fondant icing till it is the correct size (Big enough to cover the top and sides of the cake)
9. Using a rolling pin to help you, put this under the fondant icing to lift from the surface to transfer over the cake
10. Slowly put it over the cake
11. Press the fondant icing gently down on top and around the sides of the cake and using a sharp knife cut off any excess icing
12. With the rest of the buttercream icing add 1.5 Tsp of blue food colouring
13. Mix this in with a fork and then put the icing into a piping knozzle / bag
14. Around the edge of the cake, pipe swirls
15. With the icing pen, write the letters you wish, in this case A and H
16. I then piped 3 bigger swirls at the bottom and top and put silver ball balls in the middle
17. There you are you have one lovely yummy cake! We then put red ribbion around and sparkles in to make it even more special!

N.B. You can use chocolate chips instead of cherries
N.B. You can colour the icing what ever colour you wish, you can also use buttercream to write the letters
N.B. With the left over fondant icing you can make little models for the cake

Cranberry and Vanilla Cupcakes

60z Butter

6oz Soft Brown Sugar

2 Eggs

6oz Self Raising Flour

1Tsp Bi Carbonate of Soda

1Tsp Baking Powder

2Tsp Vanilla Essence

4oz Semi Dried Cranberries

1Tbsp Milk

Cooking Time: Pre heat oven to 180c / Gas Mark 4. Cook for 15 minutes

Serving: 12 cupcakes

1. Preheat the oven and prepare a cupcake tin with cupcake cases

2. In a bowl cream together the butter and sugar until smooth, with a whisk. Do this for a few minutes

3. In a separate bowl whisk the eggs together for a couple of minutes until they have doubled in volume

4. Slowly whisk the eggs into the creamed mixture, using a wooden spoon to scrape round the edges, to ensure the mixture is fully mixed in and combined

5. Weigh out the baking powder, bi carbonate of soda and flour

6. Sieve this mixture into a separate bowl

7. Add the dried cranberries to the flour mixture and stir, coating the cranberries in the flour

8. Add the dry ingredients to the wet ingredients and stir in with a wooden spoon. (Using a figure of eight is a good way to ensure it is all mixed in)

9. Add the vanilla and milk and stir a few times so that the mixture is a nice smooth consistency and forms a good dropping consistency when dropped

10. Divide the mixture between the cupcake cases

11. Put in the oven and bake for 15 minutes / until golden

12. Once done, remove from the oven and leave for 5-10 minutes to stand while they cool

13. Once cooled a bit transfer the cupcakes to a wire cooling rack

N.B. For the Icing we used the normal icing method which is on this blog. (12oz Icing Sugar, 4oz Butter, 1Tbsp Milk and 1Tsp Vanilla essence whisked in together) We then put a cranberry on each cupcake to make them look pretty!

Ginger Cake

6oz Butter

6oz Caster Sugar

3 Eggs

7oz Self Raising Flour

1Tsp Groun Ginger

1Tsp Bi carbonate of soda

1Tsp Baking Powder

3oz Preserved Ginger (Chopped)

2Tbsp Ginger Syrup

Cooking time: Pre heat oven to Gas Mark 4/180c and bake for 1 hour

Serving: 8" Sping bottom cake tin

1. Cream together the butter and sugar in a bowl with a whisk for a few minutes until smooth. Use a wooden spoon to scrape around the edge to ensure it is all mixed in well

2. In a separate bowl whisk the eggs together for a few minutes until it has doubled in volumte

3. Whisk the egg mixture slowly into the creamed butter mixture until it is combined and forms a nice consistincy

4. Weigh out the flour, bicarbonate of soda, baking powder and ground ginger and sieve into a bowl

5. Add the chopped ginger to the flour mixture and stir in, so that it is coated in flour

6. Add the dry ingredients to the wet ingredient mixture and stir in well, using a figure of eight is best, be careful not to over mix

7. Once the mixture if stirred in, add the ginger syrup and stir in well to the mixture is all mixed in together and you have a nice smooth dropping consistency

8. Grease the cake tin and pour the mixture into the tin and smooth out with a knife

9. Put in the oven and bake (Half way through baking, cover the cake with greaseproof paper to prevent the top of the cake from burning)

10. Once the cake is done, remove from the oven

11. Leave to cool in the tin for a few minutes (10) before removing it from the tin and transferring it to a wire cooling rack to cool

Ginger Icing

8oz Icing Sugar

2oz Butter

2Tbsp Ginger syrup

1. In a bowl cream the butter into soft

2. Sieve in the icing sugar a bit at a time and mix in with a fork and then a whisk

3. Once you have added all over the icing sugar, whisk the mixture together for a couple of minutes, this makes the icing nice and fluffy and light

4. When nearly done, add the ginger syrup and whisk for a further few minutes

5. Once the cake is cool, dollop the icing on top of the cake and smooth over

6. Decorate with ginger slices and glace cherries

7. Tuck in with a nice cuppa!

Chocolate Tiffin (Williams and Catherines Alternative Cake)

8oz Digestive Biscuits (Or any)

40z Butter

3 Tbsp Golden Syrup

2oz Cocoa Powder

4oz Mixed fruit including glace cherries

60z White Chocolate (Melted)

Spinkle of coconut

Chilling time: 30 minutes then 1 hour

Serving: 8" square tin cut into 9 good size pieces

1. Grease the tin

2. Crush the biscuits in a food processor or in a bag with a rolling pin

3. In a saucepan over a low heat melt the butter and golden syrup

4. Once melted, remove from the heat and sieve in the cocoa powder

5. Add the mixed fruit and stir in well

6. Add the crushed biscuits a bit at the time, mixing in well

7. Tip the mixture into the tin and press firmly down and smooth out

8. Place in the fridge / freezer and chill for 30 minutes

9. Once chilled, in a heat proof bowl place the white chocolate broken up and place over a pan of simmering water

10. Slowly melt the chocolate and stir so as to prevent it from burning

11. Pour the white chocolate mixture onto the chilled biscuit mix and spread out

12. Sprinkle with coconut

13. Chill again for at least a further hour

14. Remove and cut into 9 good size pieces and tuck in

N.B. Be aware, these will go as soon as they are finished because they are delightful!

N.B. You can use any kind of chocolate to melt on top, but I love white chocolate!

Chocolate Hedgehog Cake

6oz Butter

6oz Caster Sugar

8oz Self Raising Flour

3 Eggs

4oz / 100g Dark Chocolate

2oz Cocoa Powder

4oz Chocolate chips

1 Tsp Baking Powder

1 Tsp Bi Carbonate of Soda

2 Tbsp Milk

Cooking time: 45 minutes on a pre heated oven of 180c. Half way through cooking you need to cover the sponge with greaseprrof paper

Serving: 8" square spring tin

1. Pre heat the oven and grease proof the cooking tin

2. Place a heatproof bowl over a pan of simmering water and break the chocolate into the bowl and slowly melt on a low heat, stirring occasionally to prevent it from burning

3. In a bowl cream together the butter and sugar, do this until the mixture if fully combined

4. In a separate bowl whisk the eggs together for a few minutes

5. Slowly whisk the egg mixture into the creamed mixture, using a wooden spoon to scrape around the edges to ensure the mixture is fully combined together

6. Sieve in the flour, baking powder and bi carbonate of soda. Fold this in slowly

7. Once this nearly done, add the melted chocolate, chocolate drops and milk and fold in slowly but firmly so the mixture forms a good chocolately consistency and it is all combined

8. Pour the mixture into the tin and smooth out

9. Put into the oven, about 20 minutes through the baking time, place some greaseproof paper over it and continue to bake.

10. Once done, remove from the oven and remove the sides of the tin, leave to cool before moving the bottom and transferring to a wire cooling rack

Buttercream Icing

1 quantity of the 'perfect buttercream icing' from this website

3oz Cocoa Powder and 1 Tbsp milk

2 Ripple Chocolate Bars

3 Flake Chocolate Bars

Glace Cherries

1. Make the icing as described on this wesbite, but adding 3oz Cocoa powder and 1 Tbsp milk to the mixture.

2. To prepare the cake, cut the cake vertically in half and using a little of the icing, put some on one side of the cake and then stand both of the cakes up on to the flat sides and stick together

3. You will now have a narrow but tall cake

4. At the front you need to cut a slight diagonal shape for the face, slicing a bit of the cake from both sides, to form a point at the end

5. Now cover the whole cake in icing!!!

6. Cut the flake and ripple bars up into strips of chocolate, and then stick them into the icing

7. I put chocolate flake on top of the hedgehog and ripple bars down the sides

8. For the nose, I used a bit of the sponge that was cut from the side and cut it into a square shape

9. For the eyes, cut a cherry in half and place them at the front but more towards the side

10. There you have it one, very chocolately hedgehog cake!!

N.B. This cake went in one sitting as it is so yum!

80th Birthday Cake

6oz Butter

6oz Caster Sugar

8oz Self Raising Flour

1 Tsp Baking Powder

1 Tsp Bi Carbonate of Soda

3 Eggs

12oz Glace Cherries (Halved)

2 Tsp Vanilla Essence

1 Tbsp Milk

Cooking Time: 35 minutes on a pre heated oven of 150c / Gas mark 3. Make sure half way through you cover the cake with greaseproof paper

Serving: 8" deep Spring round cake tin

1. Pre heat the oven and grease proof the baking tin

2.Cream together the butter and sugar with the whisk for a few minutes

3. In a separate bowl whisk together the vanilla essence and eggs together for a few minutes

4. Slowly whisk the eggs into the creamed mixture a bit at a time until the mixture becomes soft and fluffy in consistency and has increased in volume

5. Use a wooden spoon to scrape around the edges to ensure all the mixture is mixed in

6. Into a separate bowl sieve the baking powder, bi carbonate of soda and flour

7. Chop the cherries in half and put into the bowl with the flour and coat the cherries in the flour

8. Fold the flour mixture slowly into the creamed butter mixture a bit at a time with the milk, do this until all the mixture if mixed in thoroughly and forms a good consistency

9. Pour the mixture into the tin and put into the oven to bake

10. Half way through the baking, cover the cake with greaseproof paper

11. Remove the cake from the oven and leave in the tin for a few minutes before transferring the cake to a wire cooling rack to cool

12. While it is cooling you can make the buttercream icing

Buttercream Icing

3oz Butter

8oz Icing Sugar

1 Tsp Vanilla Essence

1/2 Tbsp milk

1. Cream the butter in a bowl with a whisk until soft

2. Sieve the icing sugar into the bowl a bit at a time

3. Use a fork and then a whisk to whisk the icing sugar in with the butter

4. Add the vanilla essence and milk to the icing and mix in well but not too much that it becomes runny

5. When the cake is cool, cut the cake horizontally in half and spread the buttercream on to one of the sponges

6. Then place one sponge on top of the other with the buttercream icing in the middle and place on to a plate or board

Decoration

1 packet of Fondanct Icing

1 quantity of Buttercream icing as above divided in two

Yellow and red food colouring

Ribbon

Silver ball balls

Strawberry jam

1. Cover the top and side of the cake with a smooth thin layer of jam, this helps the icing to stick to the cake

2.Roll out the fondant icing onto a level surface sprinkled with a bit of icing sugar so it does not stick to the surface

3. Once the icing is rolled out, using a rolling pin, cover the rolled icing onto the rolling pin (this makes it easier to then cover the cake)

4. Put the edge of the rolled icing onto one side of the cake and using the rolling pin flip the icing over the cake

5. Once it is over the cake, gently press the icing around the cake

6. Using a sharp knife cut off any excess icing and press the icing in firmly around the bottom of the cake

7. With the buttercream, divided into 2 bowls, add a few drops of yellow food colouring to one and red to the other

8. Using a fork mix the food colouring into the buttercream until it has coloured the icing and is one colour throughout

9. Fill a piping tube / bag with the yellor food colouring and a medium size twirl nozzle

10. On too the cake pipe swirls around the edge of the cake and near the bottom of the cake pipe 4 swirls and then 1 underneath. Do these swirls slightly bigger and place a silver ball ball in the middle of them

11. With the red food colouring, put in the pipping bag / tube with a small swirl knozzle at the bottom and write 80th on to the cake

12. I used red food colouring to match the red ribbon I used and I chose yellow as it is a colour of spring.

13. Then when the cake is done, you can tuck in!

14. You can eat these on the day or make in advance by up to 2 days

Princess Fairy Castle Cake

You need two batches of cake mixture;

1 x 3 egg cake mixture in a 10" square cake tin

1 x 2 egg cake mixture in a 7" square cake tin

I used a vanilla sponge mixture with cherries in for this mixture which can be found on this website.

But, you could use any kind of sponge cake mixture e.g. chocolate, orange, lemon, chocolate chip, what ever your hearts desire!

For the decoration I used the 'perfect buttercream recipe' on this website to decorate the cake.

Decorate the sponges with the buttercream icing, spreading evenly and smoothly on both sponges. When done place the larger sponge on cake board and the smaller sponge on top of the large sponge and press down lightly.

For the turetts I used ice cream cones, I dipped them in 200g of melted chocolate (any flavour) and then left to set before placing on to the cake.

I used the the silver ball balls to decorate on top of the cone and to place around the cake to make a decoration.

I used dolly mixtures to place around the top of the castle, this made it stand out!

You can use anything to decorate the cake, be imaginative as you wish!

Vanilla Cake Pops

4oz Butter

4oz Caster Sugar

4oz Self Raising Flour

1 Tsp Baking Powder

1 Tsp Bi Carbonate Soda

2 Eggs

1 Tbsp Vanilla Essence

Cooking Time: 180c/Gas mark 5 for 12 minutes

Serving: 12 Cake pops (2 x 7" cake tins / 1 x 12" cake tin)

Chilling time: 30 minutes

1. Pre heat the oven and grease a baking tin

2. In a bowl cream the butter with the sugar with a whisk for a few minutes until it is well combined and fluffy

3. In a separate bowl whisk the eggs with the vanilla for a few minutes until it has increased in volume

4. Add the egg mixture to the creamed mixture and whisk together for a few minutes

5. Sieve the flour, baking powder and bi carbonate of soda into the creamed mixture

6. Fold the flour in slowly so that the mixture does not loose its air

7. Once the mixture is all combined put the mixture into the tins and level

8. Put in the oven and bake for 12 minutes or until golden

9. Once done, remove from the oven and leave in the tin for 5 minutes to cool before transferring to a wire cooling rack

Buttercream Icing

3oz Butter

10oz Icing Sugar

1 Tbsp Milk

1 Tbsp Vanilla Essence

1. Cream the butter in a bowl

2. Sieve the icing sugar into the bowl and with a fork mix the butter and icing sugar together

3. Add the milk and vanilla and whisk the mixture with a fork or a whisk for a few minutes until the buttercream is soft, light and fluffy

Making the Cake Pops

75g Dark chocolate melted

75g White chocolate melted

Coconut / hundred and thousands

1. Once the cake is cool crumble it into cake crumbs using a food processor

2. Add the buttercream icing to the food processor and mix it with the cake crumbs until the mixture forms a nice dough

3. Put this dough into the fridge and leave to set for 20 minutes

4. Once it has chilled a bit, remove from the oven and make until little ball / cake pops and stick a lolly pop or another form of stick into each one

5. Place back into the fridge and leave to chill

6. Once done dip into melted chocolate, any flavour and then dip into coconut / hundred and thousands of any other desired goodie!

Red Velvet Valentines Cake

6oz Self Raising Flour

6oz Caster Sugar

6oz Butter

3 Eggs

1 Tsp Baking Powder

1 Tsp Bi Carbonate of Soda

2oz Cocoa Powder

3/4 Bottle of Red Food Colouring

2 Tbsp milk

Cooking time: 180c / Gas Mark 5 on preheated oven for 15 minutes

Serving: 2 x 7" tins / double layer cake

1. Pre-heat the oven and greaseproof to the two baking tins

2. Cream together the butter and sugar until smooth

3. In a separate bowl whisk the eggs together until they are combined

4. Whisk the eggs into the creamed mixture until the mixtures are well combined and it has formed a nice smooth fluffy consistency

5. Sieve the flour, baking powder, bi carbonate of soda and cocoa powder in to the mixture, fold this flour mixture into the creamed mixture slowly but firmly so that it becomes combined and a smooth consistency

6. Add the milk and red food colouring and fold in, till the mixture has formed a nice red consistency

7. Divide the mixture evenly between the two tins and bake in the oven for 15 minute

8. Once the cake is done leave in the tin to cool for 5 minutes before transferring to a wire cooling rack

Cream Cheese Icing

3oz Butter

3oz Cream Cheese

14oz Icing Sugar

2 Tsp Vanilla essence

Tbsp Jam

Chocolate Flake Bar

1. Cream the butter and cream cheese in a bowl until smooth

2. Sieve in the icing sugar into the buttered mixture a bit at a time mixing the mixture together

3. Add the vanilla essence and then whisk the mixture together for a few minutes until it is a soft smooth fluffy consistency

4. Divide the mixture between the two layers of sponge, putting jam on one layer and the chocolate bar on the other and then eat!

Giant Flower Cupcake

Sponge Recipe from the Large cupcake Christmas Tree

A batch of Chocolate buttercream icing from the christmas tree recipe

A batch of Vanilla buttercream icing from the christmas tree recipe but omitting the green food colouring.

Glace Cherries (chopped)

1. Make the cake mixture as described for the large christmas tree.

2. You can add cherries, chocolate drops or leave the mixture plain.

3. When the cake is baked leave it too cool before decorating.

4. Make up the batches of buttercream icing as decribed in the christmas tree cupcake recipe.

5. Decorate the bottom of the cupcake first with the chocolate buttercream

6. Use a thin piping knozzle to pipe verticle lines up and down to form the cupcake casing for the cake.

7. Please the top sponge layer on top of the bottom.

8. For the top of the cake, fill a large piping bag with the vanilla buttercream and a twirl (large) knozzle onto the piping bag.

9. Squirt a dob of buttercream icing all over the top of the cake making a good decorative flower design.

10. Chop the cherries in half and place over the cupcake

11. Tuck in and enjoy!

N.B. you can also use smarties, chocolate drops or silver ball balls to decorate the top of the cupcakes

Chocolate Mint Orange Cake

6oz Self Raising Flour

6oz Caster Sugar

6oz Butter

3 Eggs

3oz Cocoa Powder

1Tbsp Milk

1Tsp Baking Powder

Cooking time: In a pre heated oven 180c/ Gas Mark 5 for 15 minutes

Serving: A double layer sponge / 2 x 7" Victoria sponge cake tins

1. Cream the butter until soft

2. Cream the butter and sugar together into smooth and creamy

3. Whisk the eggs together in a separate bowl for a few minutes

4. Whisk the eggs slowly into the butter cream mixture until the mixture is well combined

5. Slowly sieve in the cocoa powder, baking powder and flour and fold slowly into the butter mixture

6.Mix all the ingredients not whisk until the mixture is a smooth consistency

7. Divide the mixture evenly between the two greased tins and level out so it is even

8. Put in the oven and bake for 15 minutes or until golden

9. Remove from the oven and leave in the tins for a few minutes until cool and then empty on a wire cooling rack to cool before icing

Icing and Decoration

14oz Icing Sugar

5oz Butter

2oz Cocoa Powder

4oz Chocolate Bar

1. Break the chocolate bar up and put into a heat proof bowl over a pan of hot boiling water or in the microwave to melt

2. Put the butter into a bowl and cream until smooth

3. Sieve in the cocoa powder and icing sugar and whisk into the butter mixture

4. When the chocolate has melted pour into the bowl and whisk together until the icing comes together and forms a nice smooth spreading consistency

5. Place 1/3 of the icing on one of the sponges and then place the other sponge on top of the sponge

6. Spread the rest of the icing on top of the cake and around the edges and spread until smooth

7. Cut the orange matchmakers to the correct height of the sponge and decorate around the edges of the cake

8. Put the manadrins on top of the cake and decorate with any desired fruit.

9. The juices from the fruit make the sponge nice and moist

10. Then tick in and enjoy!

Cherry and Almond Bake

4oz Butter

5oz Caster Sugar

3 Large Eggs

3.5oz Ground Almonds

1.5oz Self Raising Flour

6oz Cherries

1Tsp Vanilla Essence

Cooking Time: 180c / gas mark 4 for 30-40 minutes

Serving: 8" Sqaure tin / 9 square pieces

1. Pre heat the oven and grease the tin

2. Cream together the butter and sugar until combined and smooth

3. Add the eggs one at a time with a spoonful of almonds and whisk or use a spoon to mix in

4. Fold in the vanilla, flour, cherries and the rest of the almonds until it is well combined

5. Pour into the tin and level out

6. Bake in the oven for 30 minutes or so or until golden

7. Remove and leave in the tin to cool before cutting into pieces and transferring to a wire cooling rack

Coconut and Chocolate Squares

Base

8oz Digestive Biscuits

4oz Butter

2oz Plain Chocolate (Broken up)

1 Egg (Beaten)

3.5oz Desiccated Coconut

1.5oz Cherries (Chopped)

Filling

7oz Icing Sugar (Sifted)

1.5oz Butter

2Tbsp Custard Powder

1Tsp Vanilla Extract

3Tbsp Milk

Topping

4oz Plain Chocolate (Broken Up)

Cooking Time: Pre heated oven on 180c/ Gas Mark 4 for 12 minutes

Serving: 9 Sqaure Pieces

Dish Size: 7" Square Tin

Base

1. Grease the tin

2.Crush the biscuits

3. Melt the butter in a saucepan

4. Take the butter off the heat and stir in the egg and mix well

5. Add the biscuits, coconut and cherries and mix well together

6. Press the mixture firmly into the baking tin and put in the oven for 12 minutes then leave to cool

Filling

1. Beat all the ingredients in a bowl until smooth

2. When the base is cool, put the filling onto the biscuit base and spread out evenly

3. Leave to set

Topping

1. Melt the chocolate in a bowl

2. Pour the chocolate onto the filling and smooth out

3. Leave to set, then when ready cut into slices

Almond Crumble Topping with Blackberry and Apple

3 Large Cooking Apples
150g Blackberries
4oz Sugar
100Ml water

Topping
6oz Self Raising Flour
4oz Butter
7.5oz Demerara Sugar
4oz Almonds (Chopped)

Cooking Time: Preheated oven to 190c / Gas Mark 5 for 25 minutes
Serving: 5
Dish size: A large serving dish or 5 ramekins

1. Peel, Core and slice the apples and put in a saucepan along with the blackberries, sugar and water and bring to a simmer until the fruits are combined and softened
2. To make the Crumble topping, crumble the flour,sugar and butter in a bowl until it forms breadcrumbs
3. Chop the almonds and add to the mixture , mixing in well with your hands or a spoon
4. Put the fruit mixture in one big dish or the ramekins
5. Put the crumble on top, spreading evenly between the dishes and level out
6.Put in the oven and bake until golden or for 25 minutes
7. Serve warm with ice cream, custard or cream

Orange and Chocolate Cake

6oz Butter

6oz Caster Sugar

6oz Self Raising Flour

3 Eggs

1 Tsp Baking Powder

1 Tsp Bicarbonate of Soda

100g Chocolate (Chopped)

Zest of 1 Orange

Cooking Time: 15 minutes on pre heated oven 180c/Gas Mark 5

Serving: 2 x 7inch round tines / double layer sponge cake

1. Pre heat the oven and line the cake tins

2. Cream together the butter and sugar with a whisk until smooth and combined

3. In a separate bowl whisk together the eggs for a few minutes

4. Whisk the eggs into the creamed butter mixture until all combined

5. Grate the orange zest into the mixture and fold in

6. Measure out the flour, baking powder and bicarbonate of soda and sieve into a bowl

7. Chop the chocolate into little bits and then coat in the flour (this prevents it from sinking)

8. Fold the flour mixture gently into the egg mixture until it forms a nice smooth consistency and the chocolate drops are folded in evenly

9. Divide the mixture evenly between the two tins and put in the oven for 15 minutes or until golden

10. When done, remove from the oven and the leave in the tin to cool for 5 - 10 minutes before transferring to a wire cooling rack

Buttercream Icing

1 Quantity of the perfect buttercream icing from this site

Juice from 1 orange

Flake or Ripple Chocolate Bar

1. Make the icing as described on this website

2. Add the juice and fold in, I added about 2/3 of the juice from one orange but you can add as much as you like, depending on how strong you want the flavour

3. Divide the mixture between the sponges, putting a little more on one than another

4. Put the sponge with the more icing on the bottom and place the other sponge layer on top

5. Chop / Crumble the chocolate bar on top and then enjoy!

Trifle (Basic and Quick)

Jelly Packet (Strawberry)

Blamange / Custard (Strawberry)

Strawberry Swiss Roll

Tin of Fruit / Frozen Fruit

Elmlea Double Cream

Cooking time: None but you need to heat the blamange and then chill the dessert

Serving: 6 people, using a nice flan dish / serving bowl

1. Slice the swissroll into medium slices and put around the bottom of the serving dish

2. Make the jelly following the instructions on the packet and pour into the serving dish

3. Pour the fruits into the jelly and put in the fridge to set

4. Make the blamange / custard following the instructions on the packet and once the jelly has set pour the custard onto the jelly and put back in the fridge to set

5. When you are ready to serve the jelly whether this is the same day or next day whip the cream into soft peaks but not so it it too stiff and spread gently over the top of the custard

6. If you desire you can scatter chocolate or fruit over the top and then tuck in and enjoy!