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!