Mincemeat Tart for Christmas or Just Anytime!

Jar of MinceMeat

6oz Self Raising Flour

3oz Butter

Water to mix

Milk (To brush with)

Cooking time: 190c for approx. 20 minutes minutes

Serving: 6 people (10" round flan dish)

1. Grease the flan dish with butter and pre heat the oven

2. Put the flour and butter into a mixing bowl and rub in till it forms breadcrumbs

3. Add the water a tbsp at a time and with your hands mix the ingredients into a dough

4. Chill the dough for approx. 10 minutes this makes it easier to roll

5. Scatter a clean smooth surface with flour and a rolling pin (this prevents the dough from sticking to the surface)

6. Roll out the pastry so that it is approx 4 mm in depth.

7. Transfer this to the dish, the pastry should cover the bottom of the dish and come up the sides

8. Cut away any extra pastry

9. Empty the jar of mincemeat into the pastry case

10. With the left over pastry roll it out again and using cutters, cut out shapes or design your own to place on top of the mincemeat tart.

11. Using a bit of milk brush the shapes and around the edges of the tart, this helps the pastry to brown and go slightly golden.

12. Then put in the oven and bake for 20 minutes or until piping hot and golden

13. You can either leave to cool and eat cold and reheat if wish or heat warm with a nice dollop of cream, ice cream or custard!

Christmas Tree CupCake

6oz Self Raising Flour

6oz Butter

6oz Caster Sugar

3 Eggs

1 Tsp Vanilla Essence

100g Chocolate drops

1 Tsp Baking Powder

1 Tsp Bi Carbonate of Soda

Cooking time: 30-45 minutes on 170c / Gas Mark 4

Serving: 1 Large cupcake

1. Pre-pare your cupcake tin by greasing it well with butter and putting it on a baking tray

2.Cream together the butter and into a bowl until it is smooth

3. Whisk the eggs and vanilla together in a separate bowl

4. Whisk the eggs into the creamed butter mixture for approx. 2-3 minutes until the mixture is smooth and fluffy

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

6. Add the chocolate chips to the flour mixture and coat well

7. Add the flour mixture to the butter mixture and fold in gently but smoothly ensuring it is all mixed in well

8. Once mixed together divide the mixture evenly between the top and bottom of the cupcake

9. In the bottom part of the cupcake insert the insert if you have one as shown by the instructions (this means you then have a hole which you can fill with extra filling, yum!)

10. Put in the Oven and bake, at about 20 minutes through cover the sponge with baking proof paper so it does not burn on top but cooks through

11. The bottom part of the cupcake will take longer to bake than the top

12. Once each part is done, remove from the oven and leave to cool for a few minutes before removing from the silicone case onto a wire cooling rack

Decoration and Icing

12oz Icing Sugar x 2

4oz Butter x2

1 Tsp Vanilla Essence

2 Tbp Cocoa Powder

Orange and lemon slices

Silver ball balls

1. Prepare the two batches of icing as follows;

2. Cream the butter in a bowl until soft

3. Sieve the icing sugar into the butter and mix with a metal fork until it is combined

4. Mix witha fork or a whisk for a few minutes until it forms a smooth consistency but not runny! Otherwise it will not hold its shape when piped

5. In one batch add the vanilla and mix to the other sieve in the cocoa powder and mix well

6. I decorated the top of the cupcake first using a swirl piping knozzle and piping bag and piped around the cupcake

7. I then added slices of organge and lemon to be the christmas lights and then little silver ball balls for the tinsel effect

8. I then decorated the bottom before putting the top on top. I did this using a piping tube and a small knozzle to make the lines more defined like bark. I did this by starting at the bottom of the cake and piping up and just over the edge to get a smooth finish.

9. I then put about a good cm of buttercream in the middle to hold the top and bottom together

10. Carefully lift the top of the cupcake onto the top of the bottom and press gently down

11. Then do any last bits of icing in the middle to make it form nicely together and there you have it a green cupcake or what I like to say a Christmass Tree!

Coconut Florentine Slice

8oz Chocolate (Melted)

2oz Butter

4oz Sugar (Demerara Sugar)

1 Egg

2oz Dried Fruit

2oz Glace Cherries (Chopped)

4oz Dessicated Coconut

Cooking Time: 40 minutes on 140c/Gas Mark 3

Serving: 7inch sqaure tin (I got 9 good size Pieces)

1. Grease your tin with butter

2. Melt the chocolate in a bowl over hot water

3. Pour this into the tin and make sure it is even throughout the tin and then leave to set in the fridge or freezer while you prepare the topping

4. In a bowl cream together the butter ana sugar

5. Add the egg and beat thoroughly until it is all combined

6. Add the dried fruit and chopped cherries and mix well

7. Add the coconut and mix well

8. Remove the baking tin from the fridge and ensure the chocolate is set

9. Pour the topping onto the chocolate and smooth out evenly

10. Press down lighlty with a fork and put in the oven to bake for 40 minutes or until golden

11. Once done, leave in the tin to cool for a while before cutting out slices with a knife and transferring to a wire cooling rack

N.B. I then wrapped these up in silver foil and ribbons and gave them to friends as presents!

White Christmas Chocolate Cake with Chocolate Buttercream

6oz Self Raising Flour

6oz Caster Sugar

6oz Butter

3 Eggs

1 Tsp Baking Powder

1 Tsp Bi carbonate of Soda

150g White Chocolate (Melted)

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

Serving: 1 2 tier Sponge Cake

1. Grease two victoria sponge tins (7") with butter and a touch of flour

2. Chop the chocolate and place in a bowl over hot water to melt, stirring occasionally to ensure it does not burn

3.Cream together in a bowl the butter and the sugar

4. In a separate bowl whisk the eggs together

5. Whisk the eggs into the butter mixture until it is well combined approx. 2-3 minutes

6. Sieve the flour, baking powder and bi carbonate of soda into the creamed mixture and fold in gently till it forms a nice smooth consistency

7. Once all the chocolate is melted add to the cake mixture and fold in

8. Divide the mixture evenly between the two cake tins and bake

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

Buttercream Icing and Decoration

16oz Icing Sugar

51/2oz Butter

1 Tbs Milk

1/2 Tsp Vanilla Essence

2 Tbs Cocoa Powder

1. Prepare the buttercream but creaming the butter in a bowl

2. Sieve in the icing sugar and add the milk and whisk together with a whisk or fork to form a good smooth strong consistency to use for piping

3. Remove about 1/5 of the mixture and put to one side, to this add the vanilla essence

4. To the rest sieve in the cocoa powder and mix in well

5. Divide the chocolate buttercream between the two sponge and spread out evenly with a damp knife

6. Place one sponge on top of the other

7. Fill a piping bag and I used a Swirl knozzle and pipe a design around the cake! I did a christmas one as it was for a christmas party and then enjoy!

Blackberry Swirl Cupcakes with Blackberry Cream Cheese Butter Icing

4oz Butter

4oz Caster Sugar

4oz Self Raising Flour

1 Tsp Baking Powder

1 Tsp Bi Carbonate of Soda

2 Eggs

1 Tsp Vanilla Essence

2 Tbs Blackberry Jam / Conserve

1 Tbs Milk

Cooking Time: 180c / gas mark 5 for 15 minutes

Serving: 12 Cupcakes

1. Cream together the butter and Sugar with a whisk until creamy

2. In a separate bowl whisk the eggs and vanilla essence together

3. Slowly whisk the eggs into the butter mixture until combined

4. Sieve the flour, baking powder and Bi Carb into the butter mixture

5. Fold in gently until it is well combined

6. Add the Jam and milk and fold in until you have a swirl mixture of Jam running through

7. Divide the mixture evenly between the cupcakes cases and bake for approx. 15 minutes.

8. Once done, remove from the oven and leave for 10 minutes before transferring to a wire cooling rack.

Blackberry Cream Cheese Butter Icing

2oz Cream Cheese (Low Fat Tesco own is what I used)

2oz Butter

12oz Icing Sugar

2 Tbs of Blackberry Jam / Conserve

1. Cream together the cream cheese and butter in a bowl until smooth (You can use a metal spoon for this)

2. Sieve the icing sugar into the creamed cheese mixture

3. Mix the mixture together well using a metal fork until it is combined (Do not over mix otherwise it will become runny)

4. Add the blackberry Jam and mix into the mixture until all combined

5. Put a good size teaspoon or more on each cake and smooth out with a knife

6. If you wish and have some around you could then top each with a blackberry!

N.B. You can add any flavour of Jam you wish

N.B. If you have a sweet tooth, add more Jam, but I found this plenty

N.B. Because they contain cream cheese its best to eat these cupcakes fresh

Cinnamon Christmas Cookies

7oz Butter

7oz Caster Sugar

12oz Plain Flour (plus extra for dusting)

2 Egg Yolks

2 Tsp Cinnamon

1 Tsp Mixed Spice

Cooking time: Gas mark 4 / fan 160 / gas 180c for 20 minutes

Serving: Depending on what size shapes you do 18

1. Preheat oven and grease baking trays

2. Sieve the flour and spices into a bowl

3. Add the sugar and butter

4. Mix with a spoon, whisk, or fingers to make breadcrumbs

5. Add the egg yolks and using your hands or a whisk bring all the mixture together to form a dough

6. Bring the dough together and knead lightly on a surface for a few minutes but not so it becomes hot, if it does put it in the fridge to chill

7. Dust a clean surface and rolling pin with some flour and roll the dough out till its approx. 1cm thick

8. Use cookie cutters to then cut out various shapes and transfer to the baking tray

9. Put in the oven till they turn slightly golden or for 20 minutes and then remove

10. Remove from the pan after a few minutes to a wire cooling rack and leave to cool

Glace Icing

12oz Icing Sugar

2 Tbs Water

Food Colouring (Optional)

1. Sieve the icing suagr into a bowl

2. Add the water and mix together till it forms a stiff icing, if it is too runny add more icing sugar

3. If desired then squirt in a few drops of colouring for effect

4. Pipe or swirl onto the cookies and make pretty designs

5. Add anything else e.g. grated chocolate, silver balls, sweets and then tuck in!

Cherry Bakewell Cupcakes

4oz Butter

4oz Caster / Granulated Sugar

4oz Self Raising Flour

1 Tsp Baking Powder

1 Tsp Almond Extract

2 Eggs

2oz Ground Almonds

3oz Glace Cherries (Chopped)

Cooking time: 170c Fan / Gas mark 5 for 15 minutes in preheated oven

Serving: 12 Cupcakes

1. Preheat the oven and put cupcake cases in the cupcake tin

2. Chop the cherries and put to one side

3. Cream together the butter and sugar with a whisk for 2 minutes, until well combined, use a wooden spoon to scrape around the edge of the bowl and mix together

4. In a separate bowl whisk the eggs and almond extract together for a couple of minutes

5. Slowly pour the egg mixture into the butter mixture and whisk together for a good few minutes until well combined and it provides a good consistency

6. In to a separate bowl sieve the flour and baking powder

7. Add the chopped cherries and ground almonds to this mixture and stir

8. Mix flour mixture into the egg mixture and fold in slowly but until well combined

9. Divide the mixture evenly between the cupcake cases and put in the oven

10. Bake for 15 minutes or until golden, once done remove and leave in the tin for 5-10 minutes before transferring to a wire cooling rack

Icing

1 Tbs Custard Powder

200ml Milk

2oz Butter

9oz Icing Sugar

6 Cherries (Halved)

1 Tsp Almond Extract

1. Put the custard powder into a jub and a little milk to make a smooth paste

2. Put the remaining milk in a saucepan and bring to the boil slowly

3. Pour the hot milk onto the custard and stir until combined

4. Return the mixture to the pan and heat gently for 1-2 minutes untill it thickens

5. Remove from the heat and cover with some damp greaseproof paper to prevent a skin forming and let it cool (you can put it in the fridge to speed this process up)

6. Once cooled put the custard into a bowl and whisk in the butter and almond extract and chill for a further 20-30 minutes

7. Gradually whisk in the icing sugar into the chilled mixture until it is smooth, but thick

8. Using a knife spread onto the cupcakes

9. Cut the cherries in half and place a half on each of the cupcake

10. Tuck in and enjoy

Car Shaped Birthday Surprise

8oz Butter

8oz Granulated Sugar

10oz Self Raising Flour

1.5Tsp Baking Powder

4 Eggs

2Tsp Vanilla Essence

6oz Cherries (Chopped)

1-2Tbs Milk

Cooking time: Gas mark 4/170c for 45 minutes

Serving: 15cm by 30cm cake tin

1. Cream together the butter and sugar in a bowl with a whisk for 2-3 minutes

2. In a separate bowl whisk together the eggs and vanilla essence for 2 minutes

3. Whisk the egg mixture into the butter mixture for a further 2-3 minutes until the mixture is well combined and a smooth consistency

4. In a separate bowl sieve the flour and baking powder togeth

5. Mix the chopped cherries into the flour mixture

6. Fold the cherry mixture into the egg mixture and mix well until it is well combined and a nice smooth dropping consistency

7. Add the milk and mix well

8. Pour the mixture into the grease proof paper tin and spread out with a knife so it is even

9. Pop in the oven to bake, half way through the baking time, open the door and check the cake and cover with greaseproof paper this prevents the cake from burning and from it being cooked through

10. Once done leave in the tin to cool for a while and then using the greaseproof paper to help you turn out onto a chopping board to cool

Making the Shape

1. Turn the cake so its the right way up

2. At each corner cut a triangle off, so you should be left with a roundish point at each end

3. You then will have 4 triangle pieces, 2 of these will be spare and on the other 2 you need to curve the top so it is not pointie and a nice curved shaped

4. You then place these at one end of the rest of the cake e.g. the right hand side with the longer edge at the front of the car and the taller side in the middle (This will be the front of the cake)

5. You then need to cut along the sides to make it narrow, these will be fairly easy as it will be from where the triangle pieces were cut

6. With these two pieces, do the same and curve the top and place at the other end e.g. left. Again the longer, sloping side at the front and the taller in the middle. (This will be the back of the cake)

Icing and Decoration

2 Batches of the 'perfect icing' from this blog

4 Jammy Dodgers

Sweet shoe laces / strawberry laces

3 Cherries

Jam

Silver Ball Balls

1. Cover the whole cake with the icing, Use the icing to help you hold the sponges inplace, I also used Jam as well as it adds more flavour and is a nice surprise for when the person takes a bite

2. Do not leave to set as you need to put the other decorations on

3. Cover the back of the jammy dodges with jam and press onto the side of the cake

4. Cut the cherries in half and use 2 halves at each end of the lights and one half for the stirring wheel

5. Cut the shoe laces and place them on the car as shown in the picture or how you desired

6. I then made the number 17 as it was my brothers 17th Birthday, but you can do what ever you desire

7. Tuck in and enjoy as much as you want! This cake went in one go!!

White Chocolate Chip Chocolate Cupcakes

4oz Butter

4oz Sugar (Granulated / Caster)

4oz Self Raising Flour

2 Eggs

1Tsp Baking Powder

100g Packet of White Chocolate Chips

2oz Cocoa Powder

1-2Tbp Milk

Cooking Time: Gas Mark 4 / 180c for 15 minutes

Serving: 12 Cupcakes

1. Pre heat the oven and line the cupcake tin

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

3. Whisk the eggs together in a separate bowl for 1-2 minutes

4. Whisk the eggs into the butter mixture for a good 2-3 minutes until the mixture if smooth, use a wooden spoon toe scarpe round the edges

5. Measure out the flour,cocoa powder and the baking powder and sieve them into a separate bowl

6. Pour the white chocolate chips into the flour mixture and mix with a spoon coating the chocolate chips with the mixture

7. Add the flour and chocolate chip mixture to the egg mixture and fold in gently and smoothly, until it is all mixed through and the mixture is a even chocolate mixture

8. Add 1-2 Tbs of Milk to the mixture to lighten it, as cocoa can tend to make it heavy and mix well

9. Divide the mixture evenly between the cupcake cases and pop in the oven until golden and risen or for 15 minutes

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

Buttercream Icing

3.5oz Butter

12oz Icing Sugar

2oz Cocoa Powder

1Tsp Vanilla Essence

1. Cream the butter in a bowl

2. Sieve in the icing sugar and whisk with the butter for a good couple of minutes on a high speed until well combined

3. Divide the mixture into two bowls

4. To one half add the vanilla essence and whisk for a furth 1-2 minutes

5. To the other half add the cocoa powder and do the same

6. With a piping bag or tube, put a tsp of vanilla icing in followed by tsp of chocolate, alternating the flavours until it if full

7. Then pipe away and the icing will come out as a nice 2 zone!

Chocolate Celebration Cake

This Cake is courtsey of Nicola Crisp!

Who made the standard chocolate mixture and buttercream icing on this blog, but increased the mixture to 8oz of flour, sugar and butter and 4 eggs!

Looks fab I think and very yummy! The decorations and ribbon just adds that little bit more detail and makes it look fabulous!

Thank you Nicola!

Coconut Milk Cupcakes with Coconut Glace Icing

4oz Self Raising Flour

4.5oz Caster Sugar

1.5oz Butter

1Tsp Baking Powder

1 Egg

120ml Coconut Milk

3oz Desiccated Coconut

Cooking time: Gas Mark 4 / 180c for 15 Minutes

Serving: 12 Cupcakes

1. Pre heat the oven and prepare the cupcake tin

2.Cream together the butter and sugar in a bowl

3. Sieve the baking powder and flour into the butter mixture and mix until it forms breadcrumbs, you can do this using your hands or whisk for a few minutes

4. In a separate bowl mix the coconut milk and vanilla together and beat into the flour mixture using the whisk

5. Add the egg and desiccated coconut and beat well until the mixture forms a nice dropping consistency

6. Divide the mixture between the cupcake cases and put in the oven for 15 minutes or until golden

7. Remove from the oven when done and leave in the tin for 5-10 minutes before transferring to a wire cooling rack to cool

Coconut Glace Icing

10oz Icing Sugar

100Ml Coconut Milk

2oz Desiccated Coconut

1.Sieve the icing sugar into a bowl

2. Add the coconut milk and mix with a fork into the icing sugar

3. You want the icing to be thick but a dropping consistency so it makes it easier to spread, but not too runny that it runs off the cupcakes

4. Put a good Tsp of icing on each cupcake and smooth over with a knife

5. Sprinkle desiccated coconut on top and tuck in!

N.B. The cake mixture can appear runny but do not worry it will bake lovely.

N.B. You can use buttercream icing if you wish (See this blog for the website and instead of adding milk you use the coconut milk and whisk for a good few minutes)

White Amaretto and Cherry Cupcakes

4oz Caster Sugar

4oz Butter

4oz Self Raising Flour

1Tsp Baking Powder

2 Eggs

1Tsp Almond Essence

1oz Ground Almonds

3oz Cherries (Chopped)

Cooking time: 180c / Gas mark 4 for 15 minutes on a pre-heated oven

Serving: 12 Cupcakes

1. Cream together the butter and sugar for a few minutes until well combined and creamy

2. In a separate bowl whisk together the eggs and almond essence

3. Whisk the egg mixture into the butter mixture until well combined and a good consistency

4. Sieve the Flour and baking powder into the mixture

5. Chop the cherries and then coat them in the ground almonds and put this into the mixture

6. Fold in gently the flour and cherry mixture into the butter mixture

7. It should form a nice smooth dropping consistency

8. Divide the mixture between the cupcake cases and pop in the oven for 15 minutes or until risen and golden

9. Remove and leave in the tin for 10 minutes to cool before transferring to a wire cooling rack

Amaretto Syrup

1Tsp Almond Essence

70oz Caster Sugar

70ml Water

1. Combine the ingredients in a jug

2. Put this in the microwave and heat until the sugar has dissolved and it forms a syrup

3. Pour the syrup on to each of the cupcakes and leave to cool

Almond Buttercream and Decoration

40z butter

12oz Icing Sugar

1Tsp Almond Essence

Ground Almonds

Flaked Almonds

Cherries

1. Put the butter into a bowl along with the sieved icing sugar

2. Whisk this mixture together for a good few minutes

3. Add the almond essence (this may very depending how strong you like it)

4. Whisk until it is combined, be careful not to over whisk otherwise it will make it difficult to pipe

5. Put the icing into a pipping bag / knozzle and pipe onto the cupcakes in a swirl

6. Place 4 flaked almonds upright at the peak of the icing and a quarter of a cherry in the middle

7. Sieve some ground almonds on top and you are done!

Cherry and Coconut Cake with Coconut Buttercream

6oz Butter

6oz Caster Sugar

6oz Self Raising Flour

1Tsp Baking Powder

1Tsp Almond Essence

4oz Cherries (Chopped)

2oz Dessicated Coconut

3 Eggs

1Tbs M ilk

Cooking time: Gas Mark 4 / 180 Fan

Serving: 2 x 7 inch cake tin to make a double layer sponge

1. Cream together the butter and sugar for several minutes until well combined and creamy

2. In a separate bowl whisk the eggs and almond essense until well beaten, approx. 2-3 minutes

3. Whisk the eggs slowly into the creamed butter mixture until well combined and it forms a nice pale, creamy mixture

4. Sieve the flour and baking powder into the creamed mixture and fold in gently

5. Cut the cherries into half and coat in the coconut (This prevents them from sinking)

6. Fold the cherries and coconut into the mixture along with the milk so that the mixture is a nice dropping consistency

7. Divide the mixture evenly between the two tins and spread out with a knife and then pop in the oven and bake for the prescribed time or until golden

8. Remove the tins from the oven and leave the sponge in the cake for 5minutes to cool before removing and transferring to a cooling rack

Buttercream Icing

I used the 'perfect buttercream icing' on this website and then added 3oz Desnicated Coconut and 1Tbs of Milk and whisked for several minutes until nice and creamy and light.

Then Divide the icing, leaving slightly more for the middle of the cake, I also put blackberry jam in the middle to give it that extra kick and sprinkled flake on top. You can never have too much in or on a cake.

Then eat and enjoy!

Blondies

200g Oats
100g Flour (Self Raising / Plain)
150g Butter
100g Light Muscovado Sugar
1 Can of Light Condensed Milk
1Tsp Vanilla Essence
1 Egg
A Parket of Chocolate Chips

Cooking time: 35-40 minutes on 180c / gas mark 4
Serving: Square cake tin 1 x 23cm. approx. 15 good size pieces

1. Preheat the oven and line a baking tin
2. Sieve the flour into the bowl and add the oats and mix
3. In another bowl beat together the butter and sugar until creamy
4. Beat in the condensed milk and vanilla essence until the mixture forms a smooth consistency
5. Add the oat and flour mixture and mis weel
6. Add the egg and whisk the whole mixture together for approx 2-3 minutes
7. Fold in the chocolate chips
8. Dollop the mixture evenly over the tin and spread out evenly
9. Place in the oven and bake for the prescribed time or until golden
10. Remove and leave in the tin to cool for approx. 10-15 minutes until scoring into pieces and moving the pieces onto a wire cooling rack

N.B. The Blondie will look cooked but may not feel inside that it is cooked, but it will harden up while it cools.

Quick Chocolate Chip Cupcakes

6oz Butter
6oz Caster Sugar
6oz Self Raising Flour
1Tsp Baking Powder
3 Eggs
1Tbsp Vanilla Essence
100g Packet of Chocolate Chips

Cooking time: 12 minutes on 180 Fan / Gar Mark 5 in preheated oven
Serving: 18 cupcakes

1. Pre heat the oven and get 2 cupcake trays out and place cupcake cases in them
2.Cream together the butter and sugar in a bowl with a whisk for a few minutes
3. In another bowl whisk the eggs until beaten with the vanilla essence
4. Whisk the eggs into the creamed mixture until it is well combined
5. Sieve in the flour and baking powder and fold in gently
6. Divide the mixture evenly between the cupcake cases
7. Sprinkle chocolate chips on each cupcake (Be generous)
8. Place in the oven and bake for 12 minutes or until golden
9. Leave in the baking tray to cool for approx 10 minutes before transferring to a wire cooling rack.

Icing
200g Bar of Dark Chocolate
50g Icing Sugar
Chocolate Buttons

1. Place a heat proof bowl over a saucepan of boiling water on a low heat
2. Add the chocolate to the bowl and melt slowly, stirring occasionally to ensure it does not burn
3. Once melted, sieve the icing sugar into the chocolate mixture and mix
4. Keep over the boiling water and mixing to help the mixture become a smooth consistency but still thick
5. Divide the mixture between the cupcakes, putting approx. Tsp of melted chocolate on each cupcake and make a little swirl
6. Add a chocolate button on top and then enjoy!

N.B. This recipe is great if you are short of time!.
N.B.You can use any kind of chocolate chips for this mixture.
N.B. If you prefer milk or white for decoration you can use this instead or even do a mixture!

Birthday Cakes

Here are a few Birthday Cake designs that my family love!

Both of these cakes we used the chocolate chip cake mixture found on this website!

For the 80th birthday cake we used;

A packet of Fondant icing

1/2 a batch of the Perfect Buttercream Icing but with a few drops of green food colouring mixed into it

Strawberry Jam

1. Roll out the fondant icing so that it just under a cm thick

2. Lay out a plate on top of the icing and cut around it and then roll out the icing again and cut out strips the height of the cake and the length the circumference of the cake

3. Put a smooth layer of the jam over the cake (This helps hold the icing in place)

4. Lay the circle shaped icing on top of the cake and the strip around the cake making sure it joins at the top

5. Put the buttercream icing in a piping bag and using a flower knozzle, pipe a decoration onto the cake

6. We did it near the top so it helps hide the join between the top and bottom of the fondant rolled icing

7. With the icing that is left over, we rolled it out then using a cookie cutter cut star shapes to go around the cake to add some even more glam.

For the 21st Birthday cake we used;

A batch of the Perfect butter cream icing with a tint of green food colouring

2 tubes of smarties

1. With the buttercream icing do not whisk it for as long and add slightly more icing sugar, this makes the icing sugar stiffer and therefore easier to spread and make smoother on the cake, which makes it easier to decorate

2. Smooth the icing all over the cake, ensuring it is an even layer

3. With the smarties, make any design you like, as you can see we did 21

4. We then got some ribbon and put this around the cake, this just makes it a slightly higher class and looks fab.

Chocolate Crunchies

8oz Digestive Biscuits

4oz Butter

3 Tbsp Golden Syrup (Heaped)

2oz Cocoa Powder

2oz Dried Fruit

2oz Glace Cherries

4oz Dark Chocolate

Cooking time: Just melting and then chilling time (2 hours)

Serving: 9 good size pieces

1. Grease a 7" square tin

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

3. Melt the butter and syrup on a low heat in a large saucepan

4. Add the cocoa, cherries and raisins to the melted mixture and mix well

5. Stir in the crushed biscuits and mix until the mixture is well combined

6. Spoon the mixture into the cake tin evenly and press down until firm

7. Put in the fridge to set for approx 1/2 an hour

8. Remove from the fridge and melt the dark chocolate and pour oven the biscuit mixture, spread this evenly with a knife

9. Put back into the fridge and leave to set for another 1 1/2 hours

10. Once set remove from the fridge and cut into sqaures and enjoy!

FlapJack

8oz Butter

2oz Brown Sugar (or muscovado)

4 Tbsp Golden Syrup (Heaped)

1 Tsp Ground Ginger

16oz Porride Oats

Cooking Time: 25 Minutes on pre heated oven 160c/Gas Mark 3

Serving: 12 good size pieces

1. Preheat oven and grease proof a 8 by 12" baking tin

2. Melt the butter, sugar and syrup in a large saucepan over a low heat, so as not to burn

3. Stir in the dry ingredients into the mixture and mix well

4. Spread evenly in the tin and press down until firmly packed

5. Bake in the oven for 25 minutes or until golden (Make sure it does not burn)

6. Leave in the tin to cool for 10 minutes and then score out squares to cut and when cooler enough to touch cut and leave to cool on a wire cooling rack or eat warm!

N.B. If you like you could add dried fruit of chocolate drops to this mixture, I recommend 3oz.

Chocolate Button Cupcakes

6oz Self Raising Flour

6oz Granulated / Castor Sugar

6oz Butter

3 Eggs

2oz Cocoa Powder

Cooking time: 15 Minutes on Gas Mark 5 / 180c

Serving: 15 Cupcakes

1. Fill 2 cupcake tins with cupcake cases and preheat the oven

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

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

4. Whisk the eggs into the creamed butter mixture until the mixture is well combined and forms a smooth consistency

5. Sieve the Flour and Cocoa Powder into the mixture

6. Fold this in slowly into the butter mixture as not too loose the air gained from the eggs (a figure of 8 motion with a wooden spoon I find is best)

7. Once it is all mixed together well, divide the mixture evenly between the cupcake cases

8. Put in the pre heated oven and bake for approx 15 minutes or until well risen

9. Remove and leave in the tin for 5-10 minutes before removing and placing on a wire cooling rack

Buttercream Icing

12oz Icing Sugar

4oz Butter

1 Tbsp Milk

2oz Cocoa Powder

1. Cream the butter until smooth

2. Add the icing sugar and crumble together with your fingers or a whisk until the mixture forms together

3. Now that the icing is smoother with a whisk, whisk together for approx 5 minutes until the mixture becomes nice and light and fluffy

4. Add the cocoa powder and milk and whisk for a further 3-5 minutes until it is well combined and light

5. Spoon a dollop of icing onto each cupcake and with a wet knife smooth out the icing making a little peak in the middle

6. Top each cupcake with a chocolate button and enjoy!

Perfect Buttercream Icing for a double layer cake!

14oz Icing Sugar

5oz Butter

1. Sieve the Icing Sugar into a bowl

2. Add the butter and with a fork or your finger, crumble it together so the mixture begins to form together

3. Whisk the icing sugar and butter together for approx 5 minutes, this will then make it nice and fluffy - amazing!

N.B. Add any flavour you like to this; 2oz cocoa powder / 2 Tsp of any Essence / or Juice of half a lemon / orange.

N.B. You can also pipe this on to cupcakes or you can freeze it in the freezer for up to 3 months or leave in the fridge and just have a sneeky eat now and then!

Apple and Mixed Spice Crumble Cupakes (Royalties Crumble Surprise)

4oz Self Raising Flour

1 1/5 Tsp Baking Powder

3oz Light Muscovado Sugar (Or any brown sugar)

2oz Granulated Sugar

2oz Butter

1 1/2Tsp Mixed Spice

1 Apple Grated

100ml Semi Skimmed Milk

1 Egg

1Tsp Vanilla Essence

Cooking time: 170 / Gas Mark 3 for approx 15-18 minutes

Serving: 12 Cupcakes

1. Cream the butter and both sugars together in a bowl until well combined

2. Sieve in the flour, mixed spice and baking powder and whisk the mixtures together until it forms a sandy consistency and everything is combined

3. Whisk in the egg and vanilla essence and half the milk until the mixture is combined

4. Peal the apple and then grate the insides, coat in the insides in flour (This prevents it from all sinking)

5. Add the grated apple and the rest of the milk

6. Divide the mixture between the cupcakes and prepare the crumble topping

Crumble Topping

3oz butter

3oz Sugar

5oz Self Raising Flour

1. Put the butter, sugar and flour into a bowl and whisk with a whisk until it is well combined and has formed a lumpy sandy consistency or the method I prefer just get your hands stuck in and crumble it together

2. Divide the crumble mixture between the cupcakes

3. Put the cupcakes into the oven and bake for approx. 18 minutes or until golden

Leave the cupcakes in the tray for 10 minutes and then transfer to a cooling rack

You can ice this if you wish or leave them plain, if icing just use the normal buttercream icing recipe

Chocolate Mint Aero Cupcakes

4oz Butter

4oz Granulated Sugar

4oz Self Raising Flour

1Tsp Baking Powder

2 Eggs

3oz Aero Mint Chocolate Bar (Chopped)

1 and 1/2Tsp Peppermint Essence

Cooking time: 180c / Gas Mark 5 for approx 15 minutes

Serving: 12 Cupcakes

1. Cream together the butter and sugar in a bowl until smooth

2. Whisk the eggs separatly in a bowl until combined

3. Whisk the eggs and peppermint essence into the butter mixture until well combined and smooth

4. Coat the aero mint chocolate in the flour

5. Sieve the flour and baking powder into the creamed mixture

6. Gently fold the flour mixture into the mixture followed by the chocolate

7. Be careful not to fold too much as the mixture will loose its air and not rise

8. Divide the mixture between the cupcake cases and bake in the oven for 15 minutes or until golden

9. Remove from the oven and leave in the tray for 10 minutes to cool before transferring to a wire cooling rack

Icing

12oz Icing Sugar

4oz Butter

2Tsp Peppermint Essence

A Few drops of green food colouring

1Tbs of Milk

Aero Mint Chocolate Bar

1. Sieve the icing sugar into a bowl

2. Add the butter to the icing sugar and with a whisk, whick the mixture until it is well combined and smooth, keep whisking to make it lightly, this should be for approx 3-5 minutes

3. Add the peppermint essence, food colouring and milk and whisk for another 1-2 minutes

4. The mixture should now be ready, once ready fill a pipping bag or tube with the icing and I placed a swirl knozzle on the end to pipe on to the cakes

5. Lastly break the left over aero mint chocolate bar on top of the icing and you are finished!

Chocolate Sponge Cake

6oz Self Raising Flour

6oz Butter

6oz Granulated Sugar

3Eggs

1 1/2oz Cocoa Powder

Cooking Time: Gas Mark 5 / 180c for 15 minutes in middle of oven

Serving: A 2 layer Cake (2x7inch deep tins)

1. Pre heat Oven and grease the baking tins with butter and flour

2. Whisk the butter and the sugar together until creamy (this is for a good few minutes)

3. Whisk the eggs in a separate bowl and then whisk into the butter mixture until well combined

4. Sieve the flour and cocoa powder into the mixture

5. Fold the mixture slowly into the mixture using a figure of 8 (this ensures the mixture will rise well)

6. Divide the mixture evenly between the two tins

7. Place in the middle of the oven and bake for 15 minutes

8. Take out of the oven, leave in the tin for 5 minutes then remove and place on a wire cooling rack.

For the top of the cake we use glace icing and then pipe buttercream icing in a criss cross on top.

You need to make the glace icing fairly thick and leave to cool and set before piping on the buttercream icing.

Glace Icing

5oz Icing Sugar

2Tsp Cocoa Powder

Warm Water to thicken

1. Sieve the icing sugar into the bowl with the cocoa powder

2. With a fork mix in a tablespoon of water at a time to combine and thicken the icing

3. Once at the right consistency (So that it sticks to a knife, but is easy to smooth) spread on the top of one of the sponge cakes.

Buttercream Icing

12oz Icing Sugar

2oz Cocoa powder

4.5oz Butter

1. Sieve the icing sugar into the bowl with the cocoa powder

2. Whisk the butter into the icing sugar mixture until well combined and the mixture is smooth and creamy (I find you need to whisk for a good few minutes)

3. Spoon the mixture into the piping bag and pipe across the top of the glace icing. (We used a star nozzle)

4. Spread the rest of the buttercream icing onto the other sponge and level out

5. Place the top layer onto the bottom sponge and serve!

Vanilla Cupcakes

1 Tin of Carnation Condensed Milk (light)
5oz Self Raising Flour
1 Tsp Baking Powder
1 Egg
3oz Butter
2 Tsp Vanilla Essence

Cooking time: 15 minutes on 180c / Gas Mark 5
Serving: 15 largish cupcakes

1. Preheat the oven and fill a cupcakecake tin with cases
2. Cream together the Butter, egg, vanilla essence and milk until smooth
3. Sieve in the flour and baking powder
4. Divide the mixture between the cupcakes cases and place in the middle of the oven and bake
5. Remove from the oven and place on a wire rack to cool

Vanilla Icing

11oz Icing Sugar
3.5oz Butter
2 Tbs Carnation Condensed Milk
1 Tbs Milk
2 Tsp Vanilla Essence

1. Sieve the icing sugar into a bowl
2. Put the butter and vanilla essence into the bowl and whisk into the icing sugar until combined
3. Pour in first the condensed milk and whisk then depending on the consistency add the normal milk until you get a nice smooth icing consistency
4. Dollop a spoonful on each cupcake and decorate with sprinkles and enjoy

N.B. If you want these chocolate just had 2oz Cocoa Powder to the cake and icing mixture

Blackberry and Almond Traybake

7oz Self Raising Flour
1 Tsp Baking Powder
2oz Oats
2oz Ground Almonds
7oz Butter
7oz Granulated Sugar
3oz Light Brown Sugar
2oz Desiccated Coconut
2 Eggs
11oz Blackberries

Cooking Time: Gas Mark 4 / 180c for 45 minutes and then another 15 minutes
Serving: 15 squares

1. Preheat the oven to the above temperature and grease proof a baking tray (31cmx17cm)
2. Sieve the flour and baking powder into a bowl and the ground almonds
3. Add the butter and two sugars and crumble the mixture with a food processor or your hands to form breadcrumbs
4. Set aside 5oz of the mixture and add the coconut to this
5. To the rest of the mixture add the two eggs and whisk until it forms a dropping like consistency
6. Pour the mixture into the baking tray and smooth out
7. Scatter half of the blackberries on top and then the crumble mixture
8. Put in the oven and bake for 45 minutes then remove and add the rest of the berries and place back into the oven for 15 minutes or until golden
9. Remove from the oven and leave to cool in the tin for a while and then cut into squares and place on a wire rack and then enjoy either warm or cold!

N.B. You can use any fruit (fresh or frozen) for this traybake.

Buttercream Biscuits

9oz Plain Flour

1/2 Tsp Bicarbonate of Soda

6oz Butter (Melted)

7oz Dark Brown Soft Sugar

4oz Caster Sugar

1 Tbp Vanilla extract

1 Egg

1 Egg Yolk

Cooking time: 180c/Gas Mark 4 for 16 minutes in the middle of the oven

Serving: 20 smallish biscuits or less is you like them larger

1. Preheat the overn and grease a baking tray

2. Sift the flour and bicarbonate of soda into a bowl

3. In a separate bowl cream together the butter, and both sugars until well blended

4. Beat in the vanilla extract, egg and egg yolk until light and creamy

5. Add the flour and stir well but slowly

6. Drop cookie dough onto the tray, leaving a space between the dough (as it will spread slightly) and bake in the oven for 16 minutes or until lightly toasted

7. Leave on the trays to cool for about 10 minutes and then transfer carefully to a wire cooling rack

Butter cream Filling

9oz Butter

1lb 5oz Icing Sugar

1 Tsp Vanilla Extract

2 Tbp Milk

Food colouring (optional)

1. Cream together the butter and vanilla extract

2. Whisk in the sieved icing sugar a little at a time

3. Add the milk and food colouring is doing so and whisk in well

4. Divide the buttercream between the biscuits and then sandwich together and enjoy!

N.B. If you want your biscuits coffee add 1 Tbp of coffee granules in water to the biscuit mixture

N.B. If you want your biscuits chocolate add 2oz of cocoa powder to the biscuit mixture

Sultana and Cherry Crumble Slice

6oz Self Raising Flour
6oz Light Brown Sugar
3oz Butter
4oz Butter
1 Egg
1 Tso Baking Powder
2 1/2 oz Sultanas
3oz Cheeries (chopped)
1/2 Tin of 400g Light Condensed Milk

Cooking time: 180c 15 minutes first and then another 15 minutes
Serving: 9 Slices in a 7inch square tin

1. Sieve the flour and baking powder into a bowl
2. Rub in the margarine and sugar into the flour mixture
3. Stir in the oats and dried fruit
4. Put a quarter of the mixture to one side and add the chopped cherries to this mixture
5. To the rest of the flour mixture stir in the egg until the mixture combines well
6. Press the mixture into the greased proof tin and put in the middle of the pre heat for 15 minutes
7. Once done take out of oven and pour the condensed milk on top of the sponge mixture, spreading evenly out with a knife until covered.
8. Lightly press the rest of the cheery crumble mixture onto the milk and then put back in the oven for another 15 minutes or until golden brown
9. Once done, leave in the tin to cool and then slice and place on a wire rack and enjoy!

N.B. This is tasty eaten warm either plain or with a dollap of yogurt or ice cream

Banoffee Pie

4oz Butter

8oz Biscuits

Tin of Caramel Carnation condensed Milk (or Normal boiled

for 2 hours)

3 Bananas

Double Cream (Pot of Elmlea 30% no fat)

Chocolate Flake

Preparation Time: 15 minutes chilling for base

2 hours if boiling the tin to make caramel

15 minutes chilling before eatting

Serving: 6 (8inch dish)

1. Melt the butter in a saucepan

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

3. Mix the butter and biscuits together and put into the greased dish put in the fridge to set

4. Put the caramel on the biscuit base once it is set and smooth out evenly

5. Slice the bananas into even slices and put ontop of the caramel

6. Whisk the cream until it just holds peaks and dollop on top of the banana

7. Crush the flake and sprinkle on top

8. Put in the fridge before serving and then enjoy!

Lemon Cake

6oz Self Raising Flour

6oz Sugar (Castor / granulated)

6oz butter

3 Eggs

1 1/2 Tsp Baking Powder

Juice and Zest of 1 large lemon or 2 small

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

Serving: Use 2 baking tins 7inch round

1. Beat the butter and sugar until creamy

2. In a separate bowl whisk the eggs slightly then whisk into the butter mixture until a smooth consistency

3. Sieve the flour and baking powder into the mixture and fold in gently until well combined

4. Grate and juice the lemon

5. Put all the zest and 1/3 of the lemon juice into the cake mixture and mix well

6. Divide the mixture evenly between the two tins and smooth and put in the oven to bake

7. Once baked remove from the oven and leave for 5 minutes in the tin until removing and placing on a cooling rack

Icing

4oz Butter

14oz Icing Sugar

Juice of Lemon

Chopped up chocolate

1. Cream the butter until smooth

2. Sieve in the icing sugar and with a whisk, whisk it with the butter until smooth

3. Add the juice and whisk again for a few minutes until the icing is nice and light and fluffy

4. Divide the icing between the cakes, putting slightly more on the one that is the sponge for the bottom

5. On the sponge that is on the bottom top it with strawberry jam

6. Put the other sponge on top and then sprinkle with grated dark and milk chocolate.

Chocolate Chip Muffins

10oz Self Raising Flour
1 1/2 Tsp Baking Powder

4oz Caster Sugar

7oz Chocolate

100ml Oil

250ml Milk

1 Egg

1 Tsp Vanilla Essence

Cooking time: 18 Minutes on 180'c

Serving: 18 cupcakes or 12 muffins

1. Get your baking tray ready with cupcake cases or muffin cases depending how big you like your cakes

2. Mix the oil and sugar together in a bowl until well combined (Do not fear if it splits)

3. Whisk the egg and vanilla essence into the sugar mixture

4. Chop the chocolate into little chocolate chip pieces and coat in the flour

5. Sieve the flour and baking powder into the mixture

6. Stir in the chocolate chips until mixed thoroughly

7. Add the milk and stir until well combined

8. Dollop spoonfuls of mixture into the cases and put in the oven to bake

9. Once baked take out and leave to cool in the tin before transferring to a wire rack to cool

Decoration

7oz Chocolate (Chopped)

5 Tbs Milk

6oz Icing Sugar

1. Melt the chocolate and the milk in a pan over simmering water

2. Once melted sieve in the icing sugar

3. Dollop the icing onto the cakes and decorate with sprinkles, flake etc..

N.B. The mixture does look really runny when you add the milk but don't fear it will come out fine.

N.B. These cupcakes are a healthier version as they contain less sugar, so good if your on a diet.

N.B. The cakes in these pictures are a mixture of the chocolate chip muffins with either white or milk chocolate icing and the coconut cream cupcakes with coconut icing!

Carrot Slices

4oz Butter
4oz Light Muscovado Sugar
5oz Self Raising Flour
1 Tsp Baking Powder
1 Tsp Mixed Spice
2oz Ground Amonds
2 Eggs
5oz Carrots, then grate
2oz Sultanas
1 Tsp Vanilla Essence

Cooking time: Gas Mark 4/180c for 18 minutes
Serving: 9

1. Grease a square baking tin (7inch)
2. Cream together the butter and sugar
3. Whisk in the eggs until smooth
4. Add the sieved flour, baking powder, mixed spice, vanilla essence and ground almonds
5. Whisk for 1-2 minutes until smooth and creamy
6. Add the grated carrotes and sultanas and stir until evenly combined
7. Pour into the tin and smooth out
8. Put in the pre heated oven and bake until golden or for 18 minutes
9. Once done, leave in the tin for 5 minutes then cut out into squares and place on a cooling rack.

Cream Cheese Icing

4oz Cream Cheese
6oz Icing Sugar
1 Tsp Vanilla Essence

1. Breat the cream cheese in a bowl until smooth
2. Add the sieved icing sugar and vanilla essence until smooth but be careful not to do too much as otherwise it will become runny.
3. Top on each of the slices, once the cake is cooled and enjoy!

Cherry and Raisin Cookies

4oz Butter

2oz Light Muscovado Sugar

2oz Caster Sugar

1/2 Egg

4 1/2 oz Self Raising Flour

4oz Cherries and Raisins

Cooking time: 190c for 12 minutes

Serving: 6

1. Whisk the butter and sugars together until they are creamed well together

2. Add the half of the egg and whisk into the creamed mixture

3. Mix in the flour and the chopped Cherries and Raisins

4. Spoon onto the greased baking tray and place in the oven and bake for approx. 12 minutes

5. Once baked leave on a wire rack to cool or I think they are best eatten straight away with a cup of tea or coffee.

N.B. You can change the filling for these to anything you like, just make sure they are not too big otherwise they will stick to the tray.

N.B. If you want the cookies as chocolate then add 1 Tbs of Coco Powder

Rock Cakes

8oz Self Raising Flour
1oz Mixed Spice
5oz Butter
2oz Demerea Sugar
2oz Castor Sugar
5oz Dried Fruit (Sultanas, Raisins, Cheeries)
1 Egg (Lightly beaten)
2 Tbs Milk

Cooking Time: 180c, 15-18 minutes
Serving: 9 Large Rock Cakes / 16 Small

1. Sieve the flour and mixed spice into a bowl
2. Mix the butter into the flour mixture until it resembles breadcrumbs
3. Stir in the two sugars and dried fruit
4. Add the lightly beaten egg and milk to the mixture and stir with a wooden spoon or your hands if eaiser so that the mixture forms a nice moist dough
5. Place the mixture onto the 2 greased baking trays, with an even space between the dough so that they do not merge when cooked and place in the oven
6. Once cooked, leave on the trays for 5 minutes and then remove and place on a wire cooling rack.

N.B. These are great to make if you want to take them into work or on a picnic as they travel well and go down a storm.
N.B. If your making them for children and they prefer chocolate you can always swap the dried fruit for the same amount of chocolate chips.

Coconut and Chocolate Chip Cupcakes

6oz Butter
6oz Granulated Sugar
3 Eggs
6oz Self Raising Flour
1 Tsp Baking Powder
2 Tbp Coconut Milk
3oz Desnicated Coconut

Icing
18oz Icing Sugar
5oz Butter
2 1/2 Tbp Coconut Milk
3oz Desnicated Coconut
1 Tbp Coco Powder

Cooking Time: 180c for 12 minutes / or until risen.
Serving: 18 cupcakes

1.Cream together the butter and Sugar in a bowl
2. Whisk the eggs lightly in a separate bowl.
3. Whisk the eggs into the creamed mixture.
4. Sieve the flour and baking powder into the creamed mixture and stir slowly until well combined
5. Stir in the coconut milk and coconut until mixed thoroughly and evenly
6. Spoon into the cupcake cases in the baking tray and place in the preheated oven
7. Once done, leave in the tin for 5-10 minutes then place cupcakes on wire rack to cool

Icing
1. Beat the butter until smooth
2. Sieve in the icing sugar and add 1 Tbs of the Coconut milk and whisk with the butter
3. Add the rest of the coconut milk and desnicated coconut and whisk into the mixture for a few minutes until light and fluffy
4. Divide the mixture up, too half add the the coco powder
5. Decorate the cupcakes with the icing and if desired you can add decorations, but with the coconut in the icing these are yummy just as they are.

Lemon Cheesecake

8oz Biscuits
4oz Butter
Tin of light condensed Milk
8oz Light Cream Cheese
Juice and zest of 1 Lemon

Serving: 6
Dish Size: 8inch
Chilling time: 3 hours +

1. Crush the biscuits in the food processor or with a rolling pin
2. Melt the butter in a saucepan and mix with the crushed biscuit and press into a greased proof dish and put in the fridge to set
3. Cream the cream cheese in a bowl with a fork until smooth
4. Beat in the condensed milk into the cream cheese along with the lemon juice and zest
5. Smooth onto the biscuit base and put in the fridge to set or freezer if short of time

N.B. If you have more people over this recipe is perfect for doubling.

Light Lemon Cheesecake

8oz Biscuits (Crushed)
4oz Butter
4oz Icing Sugar
284Ml Double Cream (Light Elmlea double cream)0
14oz Cream Cheese (Light)
1 Lemon Juice and Zest

Serving: 6-8
Dish Size: 9inch
Chilling time: 2 hours

1. Crush the biscuits in a food processor or with a rolling pin
2. Melt the butter in a saucepan
3. Mix the crushed biscuit with the melted butter and press into the greased proof dish and put in the fridge to set, while waiting make the filling
4. Cream the cream cheese in a bowl with a fork until smooth
5. Sieve in the Icing sugar and beat with a wooden spoon until a smooth consistency
6. Add the Lemon Juice and zest and stir well
7. In a separate bowl whisk the cream until it holds peaks and stir into the cream cheese mixture
8. Put cheesecake mixture on top of the biscuit base and smooth out, making swirls with a knife for a nice design and sprinkle some lemon zest on top for a finish.

N.B. I use light cream and cream cheese to make this a healthier dessert
N.B. You can use Vanilla or orange if you prefer a different flavour

Chocolate Chip Glace Heart

6oz Butter
6oz Granulated Sugar
3 eggs
8oz Self Raising Flour
1tsp Baking Powder

1tsp Vanilla Essence
12oz Chocolate chips

Oven Temp: Pre – heat Oven to 180c
Cooking time: Approx. 40-50 minutes in middle of oven
Tin Size: Heart Shaped (Standard)

1. Cream together the butter and sugar in a bowl
2. Whisk the eggs in a separate bowl
3. Gradually whisk the eggs into the creamed butter mixture until smooth
4. Add the vanilla essence and stir
5. Coat the chocolate chips in the flour and then sieve the flour and chocolate chips into the mixture
6. Stir the flour, baking powder and chocolate chips into the mixture slowly until it forms a smooth dropping like consistency
7. Pour into greased proof tin and bake
8. Once done leave in tin for 5-10 minutes to cool then put on wire rack
9. Once cool you can add Chocolate glace icing on the top and down the sides

Icing and Decoration

Glace Icing

14oz Icing Sugar

3 Tbs Coco powder

4 Tbs Warm Water

1. Sieve the Icing sugar and coco powder into a bowl

2. Add the warm water a Tbs at a time, beating the mixture with a fork each time to ensure it mixes well and forms a good consistency and smooth onto the cake with a wet knife.

N.B. I like the galce icing quite thick, as it gives the cake a good layer of icing, preventing it from getting dry and also makes it easier to stay onto the cake, so depending how much you like it, you may want to add more or less water.

Buttercream Decoration

2oz Butter
7oz Icing Sugar
1Tsp Milk
1 Tbs Coco Powder

1. Whisk the butter until smooth
2. Sieve in the icing sugar and whisk for a good few minutes
3. Add the milk and whisk until light and fluffy
4. Add the Coco powder
5. Using your piping set, pipe swirls around the side and top of the cake untill satisfied.