Vanilla & Strawberry Present Cake

                             

 Forget Heston's weird and wonderful creations, here is something you can easily make yourself, and the best thing is liquid nitrogen is not required.

This impressive and beautifully wrapped vanilla sponge cake is a sure fired winner, so go on give the gift of cake at Christmas.

The marzipan decoration adds that taste of Christmas, but alternatively you can use melted white chocolate mixed with gelatine to create the present ribbon, if desired.

Ingredients:

• 250g Butter
• 250g Caster Sugar
• 4 Eggs
• 1 tsp Vanilla extract
• 250g Plain Flour
• 4 tsp Baking Powder
• 3-4 tsp Milk

Method:

Use the creaming method for this cake.

1) Cream the butter and sugar

2) Slowly add the beaten eggs

3) Add the vanilla extract 

4) Fold in the flour and baking powder

5) Mix in the milk

6) Add to a greased square cake tin

7) Bake for 40minutes at gas mark 190c

Decoration:

• Strawberry Jam
• Strawberries
• Marzipan 

Wrapping the present:

• Roll out the Marzipan and cut out the following shapes:
• Two long strips, long enough to go across and down either side of the cake
• Two short strips, folded to create an oval loop (each side of the bow)
• Roll out a short strip to fold over the bow loops
• Two half sized strips, cutting the ends into a fork (ribbon end)
• Before wrapping the cake with the marzipan bow, cover the now cooled cake in strawberry jam.
• Next, wrap the cake with the marzipan ... two long strips to form a cross over the cake, add a loop to either side of the centre, cover the middle of the bow with the short strip.
• Cut the strawberries into halves and lay over the strawberry jam, to cover the area between the ribbon 
• Cut the remaining strawberries into slices to cover the sides of the cake.
• Finally, add the ends of the ribbon. Tucking each end under the bow and softly creating folds whilst laying the ribbon ends over the strawberries.

There you go, the one present you can share.....

Setting the perfect Christmas scene, to be enjoyed with your friends and family!

Lemon Drizzle and Chocolate Birthday Cake

Brilliant Classy Birthday Cake

Two Tiered Lemon and Chocolate Cake

It was my fathers birthday, so I needed to make something special. I knew he liked both chocolate and lemon cake, so I thought what the heck lets do both! Plus, I knew Id have quite a few young ones round to scoff some cake and chocolate cake never goes a miss with them!

I also liked the contrast between the two, both in flavours and colours, I then blended both colours together with the blueberries and the caramelised lemon for decoration. 

Ingredients for Lemon Sponge

• 200g/7oz Caster Sugar
• 200g/7oz Unsalted Butter
• 2 Lemons, zest only
• 3 Eggs, 
• 200g/7oz Self-raising Flour

Method:

1) Beat the sugar, butter and lemon zest in a mixing bowl until pale and fluffy.

2) Gradually add the eggs, whisking after each addition until the egg is completely incorporated into the mixture before adding the next. 

3) Fold in the sieved flour using a metal spoon.

4) Pour the cake batter into the prepared cake tins and bake in the oven for 30-40 minutes, or until the sponge has risen and is cooked through. (The sponge is cooked through when a skewer inserted into 

the centre of the cake comes out clean.)

Lemon Butter Cream:

• 140g/5oz Butter, softened
• 280g/10oz Icing Sugar
• 1-2 tbsp Milk

5) Wait for the cake to cool and cover it fully in lemon butter cream (including in between each layer)

optional decoration:

-caramelised lemon zest and blueberries

6) Peel slices of lemon zest and cook in a pan with sugar and water (enough to cover the zest) until they start to caramelise. 

Large Chocolate sponge:

- 350g Unsalted Butter, 

- 350g Caster Sugar

- 6 Large Eggs

- 2tsp Vanilla extract

- 275g Plain Flour

- 75g Cocoa Powder

- 5tsp Baking Powder

- 4-5tsp Milk

Method:

1) Beat the sugar and butter in a mixing bowl until pale and fluffy.

2) Gradually add the eggs, whisking after each addition until the egg is completely incorporated into the mixture before adding the next. 

3) Add the vanilla extract.

4) Sieve the flour, cocoa powder and baking powder together and  fold in using a metal spoon.

5) Pour the cake batter into the prepared cake tins and bake in the oven for 30-40 minutes, or until the sponge has risen and is cooked through.

To decorate and for the filling:  Dark Chocolate Ganche 

Cover the chocolate cake once cooled in the ganche.

Then add on the lemon cake and you're done!!