Victoria Sponge
For large rectangular baking tin (or makes approx 50 cupcakes or 2 x 8” round cakes).
- 400g unsalted butter, softened
- 400g Caster Sugar
- 8 medium Eggs (at room temperature)
- 400g Self Raising Flour
Options: add two teaspoons of vanilla essence for more flavour or if you want a chocolate cake then replace 100g of the SR flour with 100g of cocoa powder and add 100g melted dark chocolate to the butter mix.
Method:
Please note: You will need an (approx) 27x40cm tray if using the supplied templates from the tips page. Click here to view the tin we recommend.
- Preheat oven to 200C, Gas Mark 6
- Cream butter and sugar together until pale and fluffy.
- Beat eggs together in a separate bowl and then slowly add to the butter mixture.
- Once combined slowly add the flour (either use low speed on a mixer or use a large metal spoon to fold it into the mixture).
- Grease your baking tray (try using the Wilton Cake Release) and cut a piece of greaseproof paper to fit the tin (slightly higher than the sides) –
Note: snip the corners of the greaseproof paper so that it fits neatly into the rectangular tin. - Or if making cupcakes place the cake cases into the tin and spoon in the mixture until about 2/3 full.
- Bake for about 25 minutes until a cake tester inserted into the middle of the sponge comes out clean.
- Cool slightly in the tin then lift out of the tin onto a cooling rack.
- If using the templates then I find that it’s best to make the day before you want to decorate it. Wrap the cake in some Clingfilm and keep in the fridge over night or in a cool place. This makes it more ‘sturdy’ when cutting out the shape.
- (You could make the cake up to a week before you need it if you wrap it up and keep it in the fridge or keep for even longer by freezing it)
Cheesy Muffins
- 1 Egg
- 1 Cup (8 fl oz) of milk
- 1 tbsp sugar
- Pinch of paprika/mustard powder
- 1 ½ cups of SR Flour
- 2 Cups Grated Cheese
- 1 tsp fresh chopped herbs (optional)
- or:
- ½ tsp dried herbs (optional
Method:
- Mix egg and milk together
- Place the dry ingredients together in a bowl and combine
- Fold in the egg and milk mixture
- Place into a muffin tin (works well in the silicone muffin tin)
- Bake at 200C for 12-15 mins until golden brown
Oat and Apple Muffins
- 125g (4oz) plain white flour
- 125 (4oz) wholemeal plain flour
- 1 tbsp baking powder
- 50g (2oz) medium oatmeal
- 50g (2oz) light muscovado sugar
- 3 small dessert apples, peeled, cored and sliced
- 50g (2oz) sultanas
- 50g (2oz) unsalted butter, melted and cooled
- 150ml (1/4 pint) milk
- 1 egg
- 5 tbsp clear honey
- Extra oatmeal for dusting
Method:
- Preheat oven to 200C / 400F
- Prepare a 12 hole muffin tray with baking cases
- Mix the flours, baking powder, oatmeal and sugar in a bowl. Stir in the apple and sultanas
- In a separate bowl beat together the butter, yogurt, milk, egg and honey. Add this mixture to the dry ingredients and stir quickly until just mixed together. Do not over-mix
- Spoon the mixture into the cases and sprinkle with a little oatmeal.
Bake in the preheated oven for 18-20 minutes until just firm to the touch. - Cool on a wire rack
Ginger Cake
- 150g (5oz) unsalted butter
- 125g (4 ½ oz) soft dark brown sugar
- 1tsp dried cinnamon
- 1tsp powdered ginger
- 1tbsp black treacle
- 3 tbsp golden syrup
- 2 tsp grated ginger
- 250ml (4 ½ oz) full fat milk
- 2 eggs
- 300g (9oz) plain flour
- 1 tsp bicarb of soda (dissolved in 2 tbsp of warm water)
Method:
- Preheat the oven to 170C/325F
- In a saucepan melt the butter then add the cinnamon and powedered ginger.
- Gently heat for a few mintues
- Add the treacle, golden syrup, sugar and grated ginger and heat until all melted together
- In a separate bowl whisk together the milk and eggs
- When the mixture in the saucepan has melted add in the egg and milk.
- Measure out the flour into a large mixing bowl.
- Pour over the wet ingredients (including the bicarb of soda) and mix well
- Place into a 7” cake tin and bake for approx 45 mins
Banana Cake
- 2 ripe bananas
- 175g(6oz) unsalted butter
- 175g(6oz) golden caster sugar
- 3 eggs
- 225g(8oz) self raising flour
- ½ tsp baking powder
- ½ tsp vanilla essence
- ½ tsp ground cinnamon
Method:
- Preheat the oven to 180C/350F
- Peel the bananas then mash.
- In a separate bowl cream together the butter and suar.
- Add the eggs and flour (inc baking powder) alternately.
- Fold in the mashed banana, vanilla essence and cinnamon
- Place into a greased 1lb loaf tin (450g)
- Bake in the oven for approx 40mins or until a knife comes out clean
Buttermilk spice muffins
- 300g (10 ½ oz) plain
- white flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground mixed spice
- 1 tsp grated nutmeg/ ground nutmeg
- 180g (6 ½ oz) softened butter
- 200g (7oz) soft dark brown sugar
- 2 large eggs
- 200ml (7fl oz) buttermilk
Tip: if you can’t find buttermilk then you can substitute it for ½ milk ½ yoghurt.
Method:
- Preheat oven to 180C/350F
- Line muffin pans with baking cups (not necessary if using the silicone bakeware)
- Sift together the flour, baking powder, bicarbonate of soda and all the spices.
- Put the butter and brown sugar into a separate bowl and beat together until light and fluffy
- Add the eggs, one at a time, and beat well.
- Gently fold in the flour mixture with a metal spoon.
- Fold in the buttermilk
- Fill each baking cup with the batter and bake in the oven for 30 mins until golden brown and firm to touch.
- Leave in the baking pan for 10 mins and then transfer to a wire rack to cool
- Sprinkle with icing sugar to serve
Basic Cupcake Recipe - Click here for cones variation!
Makes approx 24 small cupcakes
- 250g (8oz) Plain Flour
- 250g (8oz) Caster Sugar
- 250g (8oz) Soft Margarine (stork) or softened unsalted butter
- 3 teaspoons baking powder
- 3 teaspoons vanilla essence
- 4 eggs
Basic Glace Icing
- 250g (8oz) icing sugar, sifted
- 1 tsp vanilla essence
- 8 tsps water
- Few drops of food colouring (optional)
Method:
- Pre-heat the oven to 180C (350F), Gas Mark 4.
- Place all the ingredients into a mixing bowl or food processor and beat until smooth.
- Place cupcake cases into muffin tray.
- Spoon in the mixture into the cupcake cases.
- Bake in the oven at 180C (350F), Gas Mark 4 for 15-18 mins – until well risen and the cake springs back when gently pressed.
- Leave to cool in the tin then place on a cooling rack.
Icing Method:
- Mix the icing sugar, vanilla and water (a few drops at a time) together until the icing is smooth.
- Add colour if desired.
- Decorate the cakes once they are fully cooled.
- Leave for approx 30 mins until the icing is set.
- Enjoy!
Double Chocolate Brownies
- 6oz plain flour
- 1/2 tsp baking powder
- 1/2 tsp of vanilla essence
- Pinch salt
- 4oz cocoa
- 4oz caster sugar
- 4tbsp unsalted butter
- 2 eggs, beaten
- 3oz chocolate chips
Method:
- Sift the flour, cocoa and baking powder into a large mixing bowl.
- Stir in the sugar and salt.
- In a microwave or small pan, melt the butter, and pour it over the dry ingredients.
- Beat the eggs and add to the bowl, then mix everything to make a smooth batter.
- Fold in the chocolate chips and spoon into a greased, approximately 8” square baking tin.
- Bake at 180 deg C for about 17 minutes.
- When a skewer comes out cleanly, the brownies are done.
- Cool in the tin and cut into squares.
Chocolate Courgette Cake
- 8oz self-raising flour, sieved
- 3tbsp cocoa
- 2tsp baking powder
- 6oz caster sugar
- 8oz grated courgette
- 3 eggs
- 120ml crème fraiche
- 120ml sunflower oil
- 3tbsp golden syrup
- 1 packet cream cheese
- 1 lime
- Icing sugar to taste
This cake is a fabulous way to get some goodness in – you might want to keep the courgettes secret, of course! The children can beat, mix, and ice this moist, chocolate-flavoured cake.
Method:
- Sift the flour, baking powder and cocoa into a large bowl.
- Add the caster sugar and courgette and mix together.
- In a jug, whisk the eggs, crème fraiche, sunflower oil and syrup. Pour over the dry ingredients and fold together to create a thick batter.
- Spoon into an 8” round tin and bake at 150 degrees C for 60-90 minutes.
- When cool, ice with lime-scented cream cheese icing: Beat the cream cheese with the juice of half a lime, then add icing sugar until it reaches spreadable consistency.
Delicious!
Chocolate Fudge cake – sent in by Julia
- 8 oz/ 225g sunflower oil
1tsp bicarbonate of soda - 2 eggs
- 2 tbs cocoa
- 5oz/ 140g caster sugar
- 6 oz/ 170g SR flour
- 2 tbs golden syrup
Icing
- 2oz/ 55g butter
- 3oz/ 85g plain cooking chocolate (70%)
- 7oz/ 200g icing sugar
- 1oz/ 30g cocoa
- ¼ tsp salt
- 3floz milk
- 1tsp vanilla essence
Method (cake):
- Mix the ingredients together with a whisk until pale
- Put into an 8” lined tin cook for 50 mins Gas Mark (180 deg C).
- Check if cooked with a skewer if it comes out clean it’s done if not leave in for another 5-10 mins.
- Leave until cold then cut in half so you have two layers.
(icing):
- Melt the chocolate and butter in a saucepan over a low heat then remove from the heat.
- Add the milk and vanilla essence then slowly add the rest of the ingredients stirring well.
- Place the saucepan in a bowl of iced water and continue stirring until the icing thickens but can still be spread.
- Place 1/3 of the icing between the two cake layers and the rest on the top and the sides
Ummmm!
Carrot Cake
- 140g (5oz) unsalted butter
- 140g (5oz) soft brown sugar
- 2 large eggs
- 225g (8oz) self raising flour
- 2 tsp baking powder
- Juice of 1 orange
- 175g (6oz) grated carrot
- ½ tsp vanilla essence
- 55g (2oz) sultanas (optional)
Method (cake):
- Preheat the oven to 190C/375F
- Grease and line a 7inch (18cm) cake tin
- Cream together the butter and sugar until light and fluffy
- Beat in the eggs.
- Fold in the flour, baking powder, orange juice, grated carrot, vanilla and sultanas
- Place into the cake tin and bake in the preheated oven for 45-50 mins until golden brown.
- Cool in the tin before turning out onto a wire rack.
Vanilla Buttercream
To cover 12 standard size cupcakes
- 175g (6oz) softened butter
- 350g (12 ½ oz) Icing Sugar
- 3 Tbsp boling water
Few drops of vanilla extract
Method:
- Beat the softened butter.
- Add the icing sugar, water and vanilla.
- Beat until very smooth and pale
Chocolate Buttercream
To cover 12 standard size cupcakes
- 175g (6oz) softened butter
- 4 level tbsp cocoa
- 3 Tbsp boiling water
- 350g (12 ½ oz) icing sugar
- Few drops of vanilla essence
Heavenly
Method:
- Beat the butter in a bowl.
- In a separate bowl beat the cocoa and boiling water together to form a paste.
- Add the butter, icing sugar and vanilla to the cocoa mixture
- Beat until the icing is very smooth
Cream Cheese Frosting
To cover 12 standard size cupcakes
- 300g (10 ½ oz) full fat cream cheese
- Finely grated rind and juice of 1 lemon (
( *or orange/lime) - 3-4 tbsp icing sugar
Method:
- Beat the cream cheese to soften it.
- Beat in the lemon*
- Finally beat in the icing sugar to taste
Chocolate Ganache
To cover 12 standard size cupcakes
- 284ml (10 fl oz) whipping cream
- 1 level tbsp liquid glucose
- 200g (7oz) plain chocolate – roughly chopped
Method:
- Bring the cream to the boil in a saucepan.
- Remove from the heat and stir in the liquid glucose
- Place the chopped chocolate in a bowl and pour the cream over the top
- Stir the mixture until the chocolate melts
Thick Glace Icing
To cover 12 standard size cupcakes
- 250-350g (9-12oz) icing sugar
- 2-4 tbsp water
- Food colouring (optional)
Method:
- Sift the icing sugar into a mixing bowl
- Gradually beat in the water 1 tbsp at a time until thick and smooth.
- Colour as required by adding the colouring of your choice gradually
Toffee Topping
To cover 12 standard size cupcakes
- 100g (3 ½ oz) butter
- 125 (4 ½ oz) condensed milk
- 50g (2oz) caster sugar
- 1 tbsp golden syrup
Method:
- Melt the butter in the microwave for about 30 seconds.
- Stir in the condensed mil, sugar and golden syrup
- Cook the topping in the microwave for 4 to 7 mins on high power (stirring every minute) until it is a pale golden colour (or cook in a saucepan – stirring continuously)
- Leave to cool and thicken slightly before spreading over the cupcakes with a palette knife
