How to make a

delicious cake with

easy cake recipes

Cake recipes - In this eBook, I’m going to show you everything you need to know about making your favourite cake with easy to use cake recipes in the comfort of your own home kitchen.

Find out how to make a delicious and easy cake with one of my cake recipes, including chocolate cake recipe, cheese cake recipe, cherry cake recipe, carrot

cake recipe, cup cake recipes, wedding cake recipe, red velvet cake recipe, christmas fruit cake recipe, christmas cake recipe, fruit cake recipe, lemon drizzle cake recipe, madeira cake recipe, sponge cake recipe, fairy cake recipe, zebra cake recipe and more. Find that perfect cake recipe for your next special occasion.

Copyright © Kris V

All rights reserved. No part of this book may be reproduced, photocopying or otherwise without express written permission of the author.

Table of Contents

Introduction

Cake preparation

Cautions

Cake storage

How to make chocolate fudge cake

Ingredients for the cake

For the chocolate butter cream icing

For the chocolate ganache

Preparation method

How to make wedding cake or

celebration cake

Ingredients for the wedding cake or

celebration cake

Preparation method

How to make cherry cake

Ingredients for the cherry cake

Preparation method

How to make cheese cake

Ingredients for the cheese cake

Preparation method

How to make carrot cake

Ingredients for the carrot cake

Preparation method

How to make christmas fruit cake

Ingredients for the christmas fruit cake

Preparation method

How to make christmas cake

Ingredients for the christmas cake

Preparation method

How to make lemon drizzle cake

Ingredients for the lemon drizzle cake

Preparation method

How to make Madeira cake

Ingredients for the Madeira cake

Preparation method

How to make sponge cake

Ingredients for the sponge cake

Preparation method

How to make fairy cake

Ingredients for the fairy cake

Preparation method

How to make raspberry cheesecake

cupcakes

Ingredients for the raspberry

cheesecake cupcakes

Preparation method

How to make vanilla cupcakes

Ingredients for the vanilla cupcakes

Preparation method

How to make toffee apple muffins

Ingredients for the toffee apple muffins

Preparation method

How to make banana muffins

Ingredients for the banana muffins

Preparation method

How to make Zebra cake

Ingredients for the Zebra cake

Preparation method

Introduction In this eBook, I’m going to tell you everything you need to know about making different type of cakes with easy to use cake recipes in the comfort of your own home.

Cake preparation It's essential to accurately weigh and measure cake ingredients and to follow the instructions carefully. The ingredients need to be at the correct temperature before you start. For example, many cake recipes specify soft, chilled or frozen butter, and eggs at room temperature, in order to achieve a specific effect. The shape and dimensions of a tin radically effect the cake's cooking time, so always use the tin size specified in the recipe. Even non-stick cake tins need greasing and lining.

Where caster sugar is specified, coarser granulated sugar or fine icing sugar are not acceptable substitutes as they'll create detrimental effects, such as a speckled finish or failure to hold air bubbles in the batter. Darker sugars such as unrefined molasses sugar or muscovado are great for baking but will give a darker colour, deeper flavour and moister texture than caster sugar, so need to be used in their appropriate recipes.

Similarly, with flour, don't try to use strong bread flour in place of plain or self-raising flour because its gluten level is much higher. This will result in an uneven rise and a tough cake. You can,

however, substitute plain flour for self-raising by adding sufficient raising agents.

Cautions

Cake recipes, while generally easy to follow, must be followed very specifically. If you skip a step, measure an ingredient correctly, or fail to mix thoroughly, cakes can fall flat and lose their texture. Proper temperatures must also be maintained for food safety considerations, an extremely dangerous bacterium that can cause diarrhea, fever, stomach aches, and even death. Cakes should be baked until a knife or toothpick entered into the centre of the pan comes away clean. If it is still gooey or moist the cake isn't ready and isn't safe to consume. Be sure to check oven

temperatures to ensure the cake is baked properly, and monitor oven temperatures to maintain consistency.

Cake storage Cakes are best stored in airtight tins rather than plastic boxes. Once a cake has been cut, the cut surfaces will start to dry. Covering them with a piece of aluminium foil minimises the effect.

Undecorated cakes can be frozen for up to three months if tightly wrapped. It's also possible to freeze iced cakes: freeze them unwrapped just until the icing is firm (otherwise it will start to dry out) then carefully wrap the cake in cling film, plus an outer layer of aluminium foil. Remember to defrost the cake slowly in the refrigerator to prevent water beads or condensation forming on

the surface.

How to make chocolate fudge cake

This fantastically fudgey chocolate cake is rich, moist and treacly with a glossy ganache finish.

Ingredients for the cake 200g/7oz good-quality plain chocolate, chopped

200g/7oz butter, cubed, plus extra for greasing

100ml/3½fl oz water

125g/4½oz self-raising flour

125g/4½oz plain flour

25g/1oz cocoa powder

200g/7oz light muscovado sugar 200g/7oz golden caster sugar

3 free-range eggs

75ml/2½fl oz crème fraîche

For the chocolate butter cream icing

50g/1¾oz good-quality plain chocolate (minimum 70% cocoa solids)

100g/3½oz unsalted butter, softened 200g/7oz icing sugar

1 tsp vanilla extract

milk, to loosen

For the chocolate ganache 150ml/5¼oz double cream

1 tsp vanilla extract

1 tsp unsalted butter

150g/5¼oz plain chocolate, plus extra chocolate shavings, to decorate

Preparation method 1. Preheat the oven to 170C/335F/Gas 3.

Grease and line two 20cm/8in sandwich tins.

2. Melt the chocolate, butter and water together in a saucepan over a low heat, stirring occasionally, until smooth. Set aside to cool slightly.

3. Meanwhile, sift the flours and cocoa powder into a bowl and mix in the muscovado and caster sugar.

4. Beat the eggs and crème fraîche together in a separate bowl, then beat in

the chocolate mixture. Fold in the flour mixture until smooth.

5. Divide the cake batter between the tins and bake for 35-40 minutes, or until the top is firm to the touch.

6. Remove the cakes from the oven and set aside to cool completely.

7. Meanwhile, for the chocolate butter cream icing, melt the chocolate in a bowl set over a pan of simmering water.

(Do not allow the base of the bowl to touch the surface of the water.) 8. Beat the butter in a bowl until soft,

then gradually beat in the icing sugar.

Add the vanilla extract and fold in the melted chocolate until smooth (add a few drops of milk if the mixture is a little stiff).

9. For the chocolate ganache, heat the cream, vanilla extract, butter and chocolate in a heavy-based pan. Remove the pan from the heat and whisk the mixture until smooth and thickened.

10. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cake. Carefully remove the cakes from the tins.

11. Spread the chocolate butter cream over the top of one of the chocolate cakes, then carefully top with the other cake.

12. Transfer the cake to a serving plate and spoon the chocolate ganache over the top of the cake, allowing it to drizzle over the edge. Garnish with chocolate shavings and serve in slices.

Preparation time: Less than 30 minutes Cooking time: 1 to 2 hours

How to make wedding cake or celebration

cake

Find out how to make a three-tier red velvet wedding cake or celebration cake with my simple but impressive recipe.

Equipment and preparation: For this recipe you will need a 15cm/6in, 23cm/9in and 30cm/12in round cake tin and cake board. You will also need eight dowelling rods (available from specialist cake shops)

Ingredients for the wedding cake or celebration cake

For the small (15cm/6in)

tier

150g/5oz butter, softened, plus extra for greasing

150g/5oz caster sugar

2 free-range eggs

few drops vanilla essence

pinch salt

125g/4½oz plain flour

25g/1oz cocoa powder

1½ tsp baking powder

1 tbsp red food colouring 450g/1lb ready-to-roll white icing For the medium (23cm/9in)

tier

350g/12oz butter, softened, plus extra for greasing

350g/12oz caster sugar

6 free-range eggs

½ tsp vanilla essence

pinch salt

300g/10oz plain flour

50g/2oz cocoa powder

1 tbsp baking powder

50ml/2fl oz red food colouring 800g/1¾lb ready-to-roll white icing For the large (30cm/12in)

tier

650g/1lb 7oz butter, softened, plus extra for greasing

650g/1lb 7oz caster sugar

10 free-range eggs

1 tbsp vanilla essence

large pinch salt

575g/1lb 5oz plain flour

75g/3oz cocoa powder

35g/1¼oz baking powder

100ml/3½fl oz red food colouring 1.25kg/2lb 12oz ready-to-roll white icing

For the butter cream

730g/1lb 10oz butter, softened 1.8kg/4lb icing sugar

225g/8oz cream cheese

few drops vanilla essence

Preparation method 1. Preheat the oven to 180C/350F/Gas 4.

2. Take the smallest cake tin and draw round it twice on greaseproof paper. Cut out both circles. Measure the circumference of the tin with string, then cut a long strip of paper the length of the string and fold in half lengthways.

Grease the tin with butter and place one of the paper circles into the base. Grease again, add a second circle, then grease once more. Grease the inside edge of the tin and line with the long paper strip.

Repeat this with the 23cm/9in tin and 30cm/12in tin.

3. For the small tier, beat the butter and sugar together in a large bowl until light and fluffy. Gradually beat in the eggs, vanilla and salt, and half of the flour to prevent the mixture from curdling. Add the remaining flour, cocoa powder and baking powder and give it a final beat to mix together. Add the food colouring and mix well. Spoon into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the middle comes out clean.

4. Remove the cake from the oven, leave to cool for five minutes, then remove from the tin, peel off the greaseproof paper and leave to cool completely on a

wire rack.

5. For the medium tier, repeat steps 3

and 4 and cook the cake for 1 hour 15

minutes.

6. For the large tier, repeat steps 3 and 4

and cook the cake for 1 hour 30 minutes.

7. Meanwhile, for the butter cream, cream together the softened butter and icing sugar in a very large bowl until light and fluffy. Beat in the cream cheese and a few drops of vanilla essence, to taste. (If you’re not using the butter cream straight away, cover the surface with cling film and chill until ready to

use. Beat the mixture again until light and fluffy before using.)

8. Using a long-bladed serrated knife, carefully cut the smallest cake in half and sandwich together with three heaped tablespoons of the butter cream. Cut the remaining cakes in the same way, using six heaped tablespoons of butter cream to sandwich the medium cake and eight heaped tablespoons of butter cream for the large one.

9. Spread a teaspoon of butter cream onto each cake board and place the cakes onto them, upside down (this gives the cakes a flatter top for icing).

10. Using half of the remaining butter cream, spread a thin layer over the top and sides of each cake until covered.

Refrigerate the cakes for 30 minutes, or until the icing has set. Spread the remaining icing over the cakes to give a smooth finish and chill in the fridge until set.

11. To cover the cakes in ready-to-roll icing, ice just one cake at a time, as the icing can dry out very quickly. Make sure your work surface is clean and dry, then knead the icing until warm and pliable. Place two tablespoons of icing sugar into a small sieve and use to lightly dust your work surface.

12. Cuta piece of string for each cake to measure the combined length of the top and sides – this will be the size to which to roll your circle of icing. Roll the icing out to a large enough circle that is 0.4cm/ ⅙ in thick. Carefully slide your hands and arms under the icing, lift centrally over the cake and lay onto the butter cream (you could use a large rolling pin for this instead – simply hold the pin over the centre of the icing and flip the icing over it. Lift, position, and roll over the cake). Dust your hands with a little icing sugar and rub them gently over the cake to smooth the icing over the surface and to make sure it has stuck to the butter cream underneath.

13. Use a sharp long-bladed knife to trim the edges, cutting downwards cleanly (keep wiping the knife blade, or else the icing will build up and make it difficult to get a clean cut). Repeat with the remaining cakes and icing.

14. To stack the cakes, hold a dowelling rod at the side of the medium cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. They should not rise above the level of the icing. If you have miscalculated and the dowelling is

too long, remove it and shave off any excess with a sharp knife. Measure, cut and insert the rods in the same way for the large cake. The three cakes can now be stacked directly on to each other.

Once they’re stacked, it’s best not to move them about, so it’s safest to assemble them at your venue or in the position you want them to be displayed.

Preparation time: Less than 30 minutes Cooking time: Over 2 hours

How to make cherry cake

A lovely cherry sponge cake with a little extra texture from the ground almonds.

Dusting the cherries with flour helps stop them sinking to the bottom of the cake.

Equipment and preparation: for this recipe you will need a 23cm/9in savarin mould or a bundt tin (alternatively use a 20cm/8in round cake tin).

Ingredients for the cherry cake

200g/7oz glacé cherries

225g/8oz self-raising flour

175g/6oz softened butter, plus extra for greasing

175g/6oz caster sugar

1 lemon, finely grated zest only 50g/1¾oz ground almonds

3 large free-range eggs

For the decoration

175g/6oz icing sugar

1 lemon, juice only 15g/½oz flaked almonds, toasted 5 glacé cherries, quartered

Preparation method 1. Preheat the oven to 180C/350F/Gas 4.

Grease a 23cm/9in bundt tin or savarin mould with butter.

2. Cut the cherries into quarters. Set aside five of the quartered cherries for the decoration later. Put the rest of the quartered cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour.

3. Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. Lightly fold in

the cherries. Turn into the prepared tin.

4. Bake in the preheated oven for 35-40

minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack.

5. For the icing, mix the icing sugar together with the lemon juice to a thick paste. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries.

Preparation time: Less than 30 minutes

Cooking time: 30 mins to 1 hour

How to make cheese cake

Baked cheese cake with vanilla and strawberries is a perfect pudding with a light and creamy texture.

For the base

125g/4½oz unsalted butter

250g/9oz digestive biscuits

Ingredients for the cheese cake

3 eggs and 2 egg yolks, at room temperature

1 vanilla pod (or 1 tsp vanilla paste) 900g/2lb cream cheese, at room temperature

200g/7oz golden caster sugar

300ml/½ pint full-fat crème fraîche For the fresh strawberry sauce 200g/7oz strawberries

25g/1oz icing sugar

Preparation method 1. Melt the butter in a medium saucepan over a gentle heat. Brush a little of the melted butter around the base and sides of a 23cm/9in spring form tin, then line the base with a circle of baking parchment.

2. Put the biscuits into a large sealable freezer bag, squeeze out the air and seal the top. Use a rolling pin, or a bottle, to crush the biscuits to fine crumbs.

3. Stir the crumbs into the melted butter until completely combined. Press the crumbs into the tin. Use the back of the

spoon to compact the crumbs as much as you can in an even layer. Put into the fridge to firm up while you make the cheesecake, roughly 30 mins - 1 hour.

4. Preheat the oven to 180C/350F/Gas 4.

5. To separate the eggs, have three small bowls ready, preferably glass or ceramic. Gently crack the shell against the side of a small bowl. Slowly pull the shell apart as cleanly as possible along the crack, tipping the yolk into one half of the shell. Let the white drain away into the bowl below. Drop the yolk into another small bowl. Separate the next egg over a third bowl - that way if you

accidentally break the yolk, it won’t contaminate the clean whites. (The egg whites will keep for a week in the fridge, and can be whipped up to lighten pancakes.)

6. Slit the vanilla pod lengthwise, and scrape the seeds out with the blunt side of your knife. Scrape the seeds from your knife (or spoon the vanilla paste) into a large mixing bowl with the cream cheese. Beat the cheese and vanilla together with a wooden spoon or a hand-held mixer until smooth.

7. Add the sugar, then beat again till smooth. Now add the eggs and yolks,

one at a time, followed by half of the crème fraîche.

8. When the base is well chilled, wrap the outside of the tin in two sheets of wide foil. Ensure that the foil covers the sides of the tin more than halfway, then sit the wrapped tin in a deep roasting tin.

Spoon in the cheesecake filling and smooth the top.

9. Boil a kettle full of water. Then place the roasting tin with the cheesecake on the top shelf of the oven. Pour the hot water from the kettle into the roasting tin around the cheesecake so that it comes halfway up the sides and carefully slide

the tin into the oven. Bake for 10 minutes at 180C/350F/Gas 4, then turn the oven down to 140C/275F/Gas 1 and cook for another 40-50 minutes until the cheesecake is set, with a slight wobble in the middle.

10. Turn the oven off, and let the cheesecake cool in the oven, with the door ajar. When cool, remove from the oven and chill thoroughly. Cooling the cheesecake slowly will help to prevent the top from cracking.

11. For strawberry sauce, put half of the strawberries into a food processor or blender, add the icing sugar then pulse

until smooth. Slice the remaining strawberries and set aside.

12. About half an hour before you want to eat the cheesecake, remove it from the fridge. Sweep a palette knife between the cake and the side of the tin, then carefully unclip the springform. Transfer the cheesecake to a serving plate.

Spread the remaining crème fraîche over the surface of the cheesecake - this will cover any cracks that might have appeared. Decorate the top with the sliced strawberries - then cut into wedges and serve with the strawberry sauce poured over.

Preparation time: 30 minutes to 1 hour Cooking time: 30 minutes to 1 hour

How to make carrot cake

This is a fool-proof, easy and superbly delicious carrot cake recipe. Topped with cream cheese frosting, its a winner.

Ingredients for the carrot cake

4 free-range eggs, at room temperature 200ml/7fl oz vegetable or sunflower oil, plus a little extra for the tin 250g/9oz carrots, coarsely grated 100g/3½oz raisins or sultanas 100g/3½oz walnut pieces, plus a few extra for decoration

1 orange, zest only

200g/7oz self-raising flour

2 tsp mixed spice

1 tsp bicarbonate of soda

¼ tsp fine salt

200g/7oz light muscovado sugar For the frosting

150g/5½oz unsalted butter, at room temperature

45g/3 tbsp caster sugar

300g/10½oz full fat cream cheese

Preparation method 1. For the cake, preheat the oven to 180C/350F/Gas 4. Grease and line a deep, 20cm/8in round cake tin with baking parchment.

2. Break the eggs into a bowl, and lightly whisk using a fork.

3. Add the vegetable oil to the eggs and whisk again.

4. Add the grated carrots, raisins, walnut pieces and orange zest.

5. In a separate bowl, sift the flour,

mixed spice, bicarbonate of soda and salt. Stir in the sugar.

1

6. Add the wet carrot mixture to the dry ingredients and mix well to combine, making sure there are no pockets of flour.

7. Spoon the cake batter into the lined tin and bake on the middle shelf for 1 - 1¼

hrs, until the cake has risen and is golden-brown all over.

8. Remove the cake from the oven and set aside in the tin to cool for 10-15

minutes, then turn the cake out and leave to cool completely on a wire rack.

9. While the cake cools, make the frosting. Place the butter in a large bowl with the caster sugar, beat it for 2-3

minutes until light and creamy, then beat in the cream cheese until smooth.

10. Place the cake on to a serving plate or cake stand. Use a palette knife, or wide flat bladed knife, to spread the frosting over the top and sides of the cake. Scatter more walnuts on the top.

It’s now ready to serve.

Preparation time: Less than 30 minutes Cooking time: 1 to 2 hours

How to make christmas fruit cake

Try something different for your Christmas cake with this rich fruit cake recipe topped with homemade pecan marzipan.

Ingredients for the christmas fruit cake

80g/2¾oz golden syrup

80g/2¾oz black treacle

50g/1¾oz honey

250g/9oz dark brown sugar

200ml/7fl oz double cream

15g/½oz (about 2 tbsp) mixed spice 250g/9oz unsalted butter

1 tsp orange extract

1 tsp lemon extract

6 medium free-range eggs

350g/12oz currants

350g/12oz raisins

350g/12oz chopped pitted prunes 350g/12oz glacé cherries or more dried fruit

500g/1lb 2oz strong white flour ½ tsp bicarbonate of soda

brandy, whisky or orange juice, for feeding the cake

2 tbsp apricot jam, boiled and sieved For the pecan marzipan:

200g/7oz finely ground pecans, or half walnuts and half pecans

100g/3½oz icing sugar

125g4½oz soft brown sugar

3 free-range egg yolks

2 tsp liquid glucose 1 tbsp honey

1 tsp glycerine

1-2 tsp ground cinnamon

2 tsp vanilla extract

For the brandy butter

frosting:

300g/10½oz icing sugar

50g/1¾oz butter

25ml/1fl oz double cream

25ml/1fl oz brandy

Preparation method 1. Preheat the oven to 170C/335F/Gas 3

and line a 25cm/10in round, deep cake tin with non-stick paper.

2. Place the syrup, treacle, honey, sugar, cream and spices in a saucepan and bring to the boil. Pour the mixture into a large mixing bowl, add the butter in pieces and stir until melted, then add the orange and lemon extracts.

3. Beat in the eggs until smooth, then stir in the fruit. Mix the flour and soda together, then stir this through evenly.

4. Spoon into the tin and bake for about 2-2½ hours, or until a skewer inserted comes out clean. Leave to cool in the tin, then carefully remove from the tin.

5. When cold, spoon the top liberally with brandy, whisky or boiled orange juice, wrap well and leave in a cool, dark place for 3-4 days before icing.

The cake will keep for up to 3 months and should be ‘fed’ (covered with brandy, whisky or boiled orange juice every 4-5 days).

6. For the pecan marzipan, combine the ground pecans and icing sugar in a bowl and mix together.

7. In a saucepan, whisk together the brown sugar, egg yolks, glucose, honey, glycerine, cinnamon and vanilla, then cook over a low heat whisking constantly until pale, light and piping hot.

8. Pour this over the pecan mixture and stir well to make a smooth paste. Leave to cool, then wrap in cling film.

9. To cover the cake in marzipan, first lightly knead the marzipan so it’s smooth then roll it out on a worktop dusted with icing sugar. Roll the marzipan into a disc about 1cm/½in thick and 1-2cm/½-1in wider than the diameter of your cake

(check the marzipan isn’t sticking to the worktop by dusting underneath it again with icing sugar).

10. Brush the top of the cake with the sieved jam then leave a few minutes for it to set. Turn the cake upside down onto the marzipan and wiggle it gently so the top is stuck firmly.

11. Trim any excess marzipan leaving a 2cm/1in border. Using a knife, gently press up into the gap caused by the curve of the cake, then scrape it up smoothly so it is level with the side of the cake.

12. Carefully turn the cake the right way

up and you should be left with a perfectly flat top surface and straight sides.

13. Wrap the cake in cling film and leave to dry in a cool, dark place for 4-5

days.

14. For the brandy butter icing, measure the icing sugar into a bowl, then melt the butter for a few seconds in the microwave or in a small pan over a low heat, taking care not to burn it.

15. Pour the melted butter with the cream and brandy into the sugar and mix until smooth.

16. Spread the icing onto the top of the cake and make small peaks using a knife.

Set aside for a few hours, or until the icing has set.

17. Dust with icing sugar before serving.

Preparation time: Less than 30 minutes Cooking time: Over 2 hours

How to make christmas cake

This traditional Christmas cake pulls out all the stops - if you have the time, feed it with brandy in the run up to Christmas.

Ingredients for the christmas cake

225g/8oz plain flour

¼ tsp salt

½ tsp mixed spice

½ tsp ground cinnamon

200g/7oz butter

200g/7oz dark brown sugar

2 tbsp black treacle

1 tbsp marmalade

¼ tsp vanilla essence

4 free-range eggs, lightly beaten 800g/1¾lb mixed dried fruits

100g/3½oz chopped mixed peel

150g/5oz glacé cherries, halved 100g/3½oz blanched almonds, chopped brandy

To decorate:

200g/7oz marzipan

1-2 tbsp apricot jam, warmed

For the royal icing:

3 free-range egg whites

600g/1lb 5oz icing sugar, sieved 1½ tsp liquid glycerine - optional 1 tbsp lemon juice

Preparation method 1. Heat the oven to 150C/300F/Gas2.

Grease a 20cm/8inch round or an 18cm/7inch square cake tin and line the bottom and sides with baking parchment.

2. Sieve the flour, salt, mixed spice and cinnamon into a bowl.

3. Cream the butter and the sugar in a large mixing bowl and then mix in the sugar, treacle, marmalade and vanilla essence until light and fluffy.

4. Mix the eggs a little at a time into the mixture adding a tablespoon of flour

mixture with the last amount.

5. Fold in the remaining flour mixture until well mixed and then mix in the dried fruit, mixed peel, glace cherries and the almonds.

6. Turn the mixture into the prepared tin and make a slight hollow in the centre.

7. Bake in the oven for 3 hours and then test with a skewer. If not ready bake for up to another hour testing every 20

minutes until the skewer comes out clean.

8. Remove from the oven and leave to

cool in the tin for 15 minutes.

9. Turn out on to a wire rack and leave to cool.

10. Once cool, make a few holes in the cake with a skewer and pour over 3-4

tbsp of brandy. Let the brandy soak into the cake.

11. Store the cake wrapped in foil and in an airtight tin or plastic container, holes side up.

12. OPTIONAL: For a rich and moist cake, spoon over a few tablespoons of brandy every week until you are ready to

ice and decorate your cake.

13. To decorate the cake, place the cake on a foil board or cake plate.

14. Dust your hands and the work surface with a little icing sugar and knead the marzipan until soft.

15. Roll out half the marzipan to fit the top of the cake and roll out the rest in strips to fit around the sides of the cake.

16. Brush the cake all over with the warmed apricot jam and then place the marzipan on top and around the cake.

17. Cover the cake with a clean tea towel and then leave in a cool place for at least one day.

18. To make the icing, lightly whisk the egg whites adding the sugar at intervals.

Beat well until the icing reaches soft peaks. Add the glycerine if using and the lemon juice.

19. Spread icing all over cake either flat iced using a clean ruler or by forming soft peaks. Decorate with Christmas ornaments.

Preparation time: 30 minutes to 1 hour Cooking time: Over 2 hours

How to make lemon drizzle cake

This lemon drizzle loaf cake is a French teatime favourite. Equipment and preparation: You will need a 26cm x 9cm x 8cm/10in x 3½in x 3in loaf tin.

Ingredients for the lemon drizzle cake

5 free-range eggs

300g/11oz caster sugar

140ml/5fl oz double cream

3 lemons, zest only

1½ tbsp dark rum

1 pinch salt

80g/3oz unsalted butter, melted 240g/8½oz plain flour

½ tsp baking powder

For the apricot jam glaze:

3 tbsp apricot jam, warmed in a small saucepan

For the lemon glaze:

1 lemon, zest and juice

150g/5oz icing sugar

Preparation method 1. Preheat the oven to 180C/350F/Gas 4.

2. Lightly butter a 26cm x 9cm x 8cm/10in x 3½in x 3in loaf tin and line it with greaseproof paper.

3. In a large mixing bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and butter.

4. Sift the flour and baking powder into a separate bowl then whisk it into the egg mixture until you have a smooth batter.

5. Pour the batter into the prepared tin and bake in the oven for 50-60 minutes, turning halfway through cooking. The cake is cooked when a knife blade inserted into the middle comes out clean.

6. Remove the cake from the tin, turn onto a cooling rack and leave to cool for 10 minutes. This will allow the steam to escape before you glaze the cake. Leave the oven turned on.

7. Brush the cake with the warmed apricot glaze and leave for five minutes while you make the lemon glaze.

8. For the lemon glaze, mix together the

lemon juice, zest and icing sugar.

9. Heat the mixture in a small pan, or in the microwave, until the sugar has dissolved and you have a syrup.

10. Brush the lemon glaze all over the cake and leave for a few minutes to set.

11. Place the glazed cake in the oven on a baking tray, turn off the heat and leave for 3-5 minutes to dry the glaze and turn it translucent.

12. Remove the cake from the oven and leave to cool to room temperature before serving.

Preparation time: Less than 30 minutes Cooking time: 30 minutes to 1 hour

How to make Madeira cake

Simple steps for making Madeira cake, will have you whipping up a soft, buttery afternoon treat.

Ingredients for the Madeira cake

175g/6oz butter, at room temperature 175g/6oz caster sugar

3 free-range eggs

250g/9oz self-raising flour

2-3 tbsp milk

1 lemon, zest only

1-2 thin pieces of candied citron or lemon peel, to decorate

Preparation method 1. Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper.

2. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.

3. Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the

lemon zest.

4. Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40

minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean.

5. Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely.

6. To serve, decorate the cake with the candied peel.

Preparation time: Less than 30 minutes Cooking time: 1 to 2 hours

How to make sponge cake

A step-by-step recipe for a foolproof sponge cake.

Ingredients for the sponge cake

125g/4oz butter or margarine, softened 125g/4oz caster sugar

2 medium eggs

125g/4oz self raising flour

Preparation method 1. Heat the oven to 180C/350F/Gas 4.

2. Line two 18cm/7in cake tins with baking parchment

3. Cream the butter and the sugar together until pale. Use an electric hand mixer if you have one.

4. Beat in the eggs.

5. Sift over the flour and fold in using a large metal spoon.

6. The mixture should be of a dropping

consistency; if it is not, add a little milk.

7. Divide the mixture between the cake tins and gently spread out with a spatula.

Bake for 20-25 minutes until an inserted skewer comes out clean. Allow to stand for 5 minutes before turning on to a wire rack to cool.

8. Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.

Preparation time: Less than 30 minutes Cooking time: 10 to 30 minutes

How to make fairy cake

Become a fairy cake master! With this foolproof, easy recipe for fairy cakes and butter cream icing you can't go wrong.

Ingredients for the fairy cake

100g/3½oz unsalted butter, softened 100g/3½oz caster sugar

2 free-range eggs, at room temperature, lightly beaten

100g/3½oz self-raising flour

1 tsp vanilla extract

¼ tsp fine salt

1 tbsp milk

For the butter cream:

125g/4½oz unsalted butter, softened

200g/7oz icing sugar, sifted 1 tbsp milk

1 tsp vanilla extract

lemon curd or jam for the topping (optional)

Preparation method 1. Preheat the oven to 180C/350F/Gas 4

and line a 12-hole bun tin with 12 paper fairy cake cases. (Or for deep American-style cupcakes, line a 6-hole muffin tin with larger muffin cases.) 2. Place the softened butter in a large bowl then beat with an electric hand-whisk until pale and fluffy. Gradually add the sugar and continue to beat until fully combined.

3. Add a little of the beaten egg to the butter mixture, then whisk again.

Gradually add the egg, little by little,

whisking after each addition. It’s important to go slowly here, as adding too much egg at once can cause the mix to split. If it does split, simply add a tablespoon of the flour and whisk until the batter is smooth again.

4. Sift the flour into the bowl. Using a large metal spoon or spatula, fold the flour into the cake mix.

5. Add the vanilla and the salt and stir to combine. Add the milk to get the cake mix to a soft dropping consistency, where a heaped spoonful of mixture falls off the spoon after tipping it for few seconds.

6. Using two dessert spoons (one to scoop and the other to push the mix into the tin), fill the paper cases half full with the batter, filling them equally.

7. Bake the fairy cakes for 15 minutes in the middle of the oven, until golden-brown and the cakes spring back when pressed lightly. (Bake cupcakes for 18-20 minutes.)

8. When cool enough to handle, lift the cakes onto a cooling rack and leave to cool completely. The cakes can be frozen for up to a month, or will keep fresh in an airtight tin for a few days.

9. To make the butter cream, put the butter into a large bowl and beat with electric hand beaters until smooth and creamy. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined. Add the milk and the vanilla, then beat until creamy and smooth. If the mixture is too stiff, add a little more milk. You can colour the butter cream at this stage.

10. To make butterfly cakes, cut the top off each cake using a small serrated knife – angling the knife in slightly so that you make a concave cut. Cut the tops in half, to make two ‘wings’. Spread or

pipe a heaped teaspoon of butter cream into the dip you have made in the top of each cake, and spoon on a little lemon curd or jam. Place the wings into the butter cream, and dust with a little icing sugar.

Makes 12 small fairy cakes, or 6 deep cupcakes.

Preparation time: Less than 30 minutes Cooking time: 10 to 30 minutes

How to make raspberry cheesecake

cupcakes

Are they a cupcake or are they a cheesecake? Well a little of both. This cupcake recipe is delicious served as a dessert.

Ingredients for the raspberry cheesecake

cupcakes

8 white chocolate cookies

45g/1¾oz butter, melted

For the filling:

300g/10½oz cream cheese

1 tbsp plain flour

90g/3¼oz caster sugar

1 tsp vanilla extract

1 free-range egg, plus 1 egg yolk 3 tbsp soured cream

100g/3½oz raspberries lightly whipped double cream or crème fraîche, to serve

Preparation method 1. Preheat the oven to 180C/350F/Gas 4.

Line a muffin tin with eight muffin cases.

2. Blend the cookies in a food processor until they resemble fine breadcrumbs.

(You can also do this by placing them in a plastic bag and bashing with a rolling pin).

3. Stir in the melted butter until well combined. Press the mixture into the base of the paper cases, reserving a tablespoon to garnish.

4. For the filling, beat the cream cheese

in a bowl until smooth, then stir in the plain flour, caster sugar, vanilla extract, egg and egg yolk and soured cream and beat until the mixture is light and fluffy.

5. Put a few raspberries in the bottom of each case, reserving some for garnish, then spoon the cream cheese mixture on top.

6. Bake in the oven for 20-30 minutes, or until the cheesecake filling is set, but still slightly wobbly in the middle.

7. Remove the cupcakes from the oven and set aside to cool for 30 minutes.

Remove the cupcakes from the tin,

transfer to a plate and chill in the fridge for at least an hour, or overnight.

8. To serve, carefully peel off the paper cases and top the cupcakes with a spoonful of whipped cream and a few raspberries. Sprinkle over the reserved biscuit mixture.

Makes 8 cupcakes

Preparation time: Less than 30 minutes Cooking time: Over 2 hours

How to make vanilla cupcakes

These easy vanilla cupcakes are so simple to make. Decorate with a swirl of delicious butter cream frosting.

Ingredients for the vanilla cupcakes

110g/4oz butter or margarine, softened at room temperature

110g/4oz caster sugar

2 free-range eggs, lightly beaten 1 tsp vanilla extract

110g/4oz self-raising flour

1-2 tbsp milk

For the butter cream icing: 140g/5oz butter, softened

280g/10oz icing sugar

1-2 tbsp milk a few drops food colouring

Preparation method 1. Preheat the oven to 180C/350F/Gas 4

and line a 12-hole muffin tin with paper cases.

2. Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.

3. Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency.

Spoon the mixture into the paper cases until they are half full.

4. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

5. For the butter cream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.

6. Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.

7. Add the food colouring and mix until

well combined.

8. Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.

Preparation time: Less than 30 minutes Cooking time: 10 to 30 minutes

How to make toffee apple muffins

These delicious muffins take no time to make and are perfect for baking with children.

Ingredients for the toffee apple muffins

2 free-range eggs, lightly beaten 80g/2¾oz caster sugar

240ml/8½fl oz milk

100g/3½oz butter, melted

300g/10½oz plain flour

2 tsp baking powder

½ tsp salt

pinch cinnamon

2 eating apples, peeled, cored, finely chopped

200g/7oz shop-bought toffee pieces

Preparation method 1. Preheat the oven to 190C/380F/Gas 5

and line a 12-hole muffin tin with paper cases.

2. Mix the eggs, sugar, milk and melted butter in a large bowl. Sift the flour, baking powder, salt and cinnamon into the bowl. Stir well to combine.

3. Add the chopped apple and lightly mix.

4. Using half of the mixture, quarter-fill each of the muffin cases with the mixture and top with a few pieces of toffee.

Cover with the remaining filling so the cases are half full.

5. Bake for 30-35 minutes until well risen and golden. Transfer to a wire rack to cool. Serve warm or cold.

Preparation time: Less than 30 minutes Cooking time: 30 minutes to 1 hour

How to make banana muffins

These moreish muffins make a healthy breakfast treat - perfect for weekend mornings.

Ingredients for the banana muffins

75g/3oz melted butter

250g/9oz self-raising flour

1 tsp baking powder

½ tsp bicarbonate of soda

pinch of salt

½ tsp ground cinnamon

½ tsp ground nutmeg

115g/4oz caster sugar

1 tsp vanilla extract

2 large, ripe bananas

2 medium eggs

125ml/4fl oz milk

10 walnut kernels (optional) To serve:

2 bananas, sliced

50g/2oz walnut kernels

2 tbsp crème fraïche or yoghurt 2 tbsp runny honey

Preparation method 1. Heat the oven to 190C/375F/Gas 5.

Melt the butter and allow to cool. Mash the bananas well. Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg together in a large bowl, add caster sugar and stir through.

2. With a fork, beat together the eggs, vanilla extract, melted butter and milk in a second bowl. Add the mashed banana and stir through.

3. Make a well in the centre of the dry ingredients and add the egg mixture, stirring roughly with a fork (don't over

mix) until it is a lumpy paste.

4. Set paper cases into the moulds, or grease the moulds well with a little extra oil or butter and spoon in the mixture until almost full. Top each one with a walnut kernel if you like.

5. Bake for 20 to 25 minutes or until the muffins come away from the side of the pan when touched. Rest the muffin tray on a wire rack for five minutes then remove the muffins and leave on the rack for another five minutes before serving.

6. Serve the muffins with sliced banana and a dollop of creme fraiche, scattered

with walnuts and drizzled with honey (or with Caramel yoghurt).

Makes 10

Preparation time: Less than 30 minutes Cooking time: 10 to 30 minutes

How to make Zebra cake

Jazz up afternoon tea with this eye-catching stripy cake – super easy once you know the trick.

Ingredients for the Zebra cake

butter, for greasing

4 large free-range eggs

250g/9oz golden caster sugar

100ml/3½fl oz milk

250ml/9fl oz sunflower oil

1 tsp vanilla extract

475g/1lb 1oz self-raising flour 1 tsp baking powder

25g/1oz cocoa powder

Preparation method 1. Preheat the oven to 180C/350F/Gas 4.

Butter a 23cm/9in cake tin.

2. Put the eggs and sugar into a large bowl with the milk, oil, vanilla extract and 175g/6oz of the flour. Whisk with a hand held electric whisk for a minute or two, until smooth.

3. Pour half of the mixture into a separate bowl and stir in ½ tsp baking powder and 175g/6oz flour and set aside. In the other bowl, mix the cocoa, 125g/5oz flour and ½ tsp baking powder.

4. Spoon two tablespoons of the plain mixture into the centre of the cake tin.

Straight away spoon two tablespoons of the chocolate mixture on top. Continue doing this until all the mixture has been used – you will end up with lots of alternate rings of mixture in the tin.

Don’t worry if it’s not very neat.

5. Cook for 40-50 minutes, until the cake is cooked through – a skewer inserted into the centre should come out clean.

Turn the cake out onto a wire rack to cool before serving.

Preparation time: Less than 30 minutes

Cooking time: 30 minutes to 1 hour

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Hey everybody, just wanted to say thank you again for checking out my book. I hope you enjoy these book, and more importantly I hope you find that perfect cake recipe for your next special occasion. Please remember that practise makes perfect.

Document Outline

Introduction

Cake preparation

Cautions

Cake storage

How to make chocolate fudge cake

Ingredients for the cake

For the chocolate butter cream icing

For the chocolate ganache

Preparation method

How to make wedding cake or celebration cake

Ingredients for the wedding cake or celebration cake

Preparation method

How to make cherry cake

Ingredients for the cherry cake

Preparation method

How to make cheese cake

Ingredients for the cheese cake

Preparation method

How to make carrot cake

Ingredients for the carrot cake

Preparation method

How to make christmas fruit cake

Ingredients for the christmas fruit cake

Preparation method

How to make christmas cake

Ingredients for the christmas cake

Preparation method

How to make lemon drizzle cake

Ingredients for the lemon drizzle cake

Preparation method

How to make Madeira cake

Ingredients for the Madeira cake

Preparation method

How to make sponge cake

Ingredients for the sponge cake

Preparation method

How to make fairy cake

Ingredients for the fairy cake

Preparation method

How to make raspberry cheesecake cupcakes

Ingredients for the raspberry cheesecake cupcakes

Preparation method

How to make vanilla cupcakes

Ingredients for the vanilla cupcakes

Preparation method

How to make toffee apple muffins

Ingredients for the toffee apple muffins

Preparation method

How to make banana muffins

Ingredients for the banana muffins

Preparation method

How to make Zebra cake

Ingredients for the Zebra cake

Preparation method