Hey everyone! it’s me again, thought I would post a proper blog post today on baking, growing up I always used to bake whether it was cakes or biscuits. Recently after buying a few baking books including Tanya Bakes by Tanya Burr I decided that I would start baking again as something to do in my spare time so today I thought I’d share my 3 favourite things to bake!
Starting of at number 3 is a Victoria sponge, for this I used 3 medium eggs, 175g of softened butter, 175g of Caster Sugar, 175g of self raising flour, a tin of squirty cream (but you can also use double cream and whip it), raspberry/strawberry jam, I added in some strawberries for decoration and also 2 x 18cm cake tins
First of all Preheat your oven to 180°C/350°F/Gas Mark 4, mix all of the ingredients together until you get a smooth batter, remember to grease the tin before hand so the cakes don’t stick, divide the batter between both tins and pop in the oven for roughly 20-25 minutes or until the cakes are golden brown. Remove both cakes from the oven and turn over into a cooling rack for around 5-10 minutes or until the cakes feel cool, spread the jam over the bottom cake and also spread some whipped cream on top before sandwiching both cakes together. Ready for serving!
Number 2 on my list of things to bake is raspberry filled cupcake.. For these you will need….250g of softened butter ,250g of caster sugar, 250g of self-raising flour, 4 medium eggs,4 tablespoons of milk, 1 tbsp of baking powder, a pinch of salt and 2 muffin tins lined with cake cases,Raspberry Jam for filling, extra butter for icing and also you will need icing sugar with food colouring of any colour and if you wish to add a packet of raspberrys for the top!, I also added edible glitter.
To make the cupcakes, preheat oven to 350c, Line 2 cupcake tins with cake cases and set to the side.In a medium bowl, combine the flour, baking powder and salt. Whisk to combine and sit to the side. In another bowl cream together the butter and sugar until light and fluffy. Scrape down the sides of bowl and whisk for a further minute.Add the eggs one at a time, and mix until it all comes together. Scrape down the sides of the bowl after each addition.Mix both the wet and dry ingredients together until you get a smooth batter, divide the mixture into the cases and bake for roughly 15 minutes or until they are golden brown. Once they are ready remove them from the tray and allow them to cool. Once they are cooled carve a little hole on the top and pop in a little spoonful of raspberry jam, after this mix the icing sugar and butter together to make the icing, remember to add some food colouring.Then pipe!, after this if you want you can add a raspberry on top for decoration!.
My very favourite thing to bake is Caramel Shortcake..
For the shortbread you will need..170g of plain flour, 60g of caster sugar and 120g of butter. For the caramel you will need 1 (397g) tin of condensed milk, 2 tablespoons of golden syrup, 60g of caster sugar and 120g of butter and for the chocolate you will need 1 (100g) bar of milk chocolate.
Start by preheating your oven to 170 degrees or gas mark 4, lightest grease a 18cm square tin, sieve the flour and sugar into a mixing bowl, using clean hands rub both ingredients until it becomes a dough, press it into the bottom of the tin and bake until golden brown and leave it to cool, for the caramel.. pour the condensed milk, syrup, sugar and butter into a saucepan and cook over a low head constantly stirring so it doesn’t stick, this may take a while.. when it turns a caramel colour take it off the heat and pour over the cooled shortbread and leave it to cool for around 30 minutes, start melting your chocolate and pour over the caramel, put it in the fridge until hardened and wait around 20 minutes before cutting it into squares.
Well I hope you guys enjoyed this post as much as I loved writing it, if you liked it give it a like, comment a few suggestions you would like to see on future blog posts, thank you for reading, See ya Later.. Skye