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Posts Tagged ‘cake’

England Cake, originally uploaded by ****Anna****.

Boo and Moo LOVE parties! So…we decided to have a world cup England party and every party has to have a cake….so bearing in mind Boo has Mastocytosis and can’t have any colourings or non-artificial red colouring, this is what I came up with!

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Graveyard Cake!, originally uploaded by Annaelizc.

With all the decorations and dressing up for Halloween Boo decided it must be someones birthday and so we ‘had’ to have a cake! So we made a ‘graveyard cake’.

It is plain and chocolate sponge marbled together covered in chocolate and richtea bisuits decorated with black writing icing for the gravestones!

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My Lemon Drizzle Cake by you.

This cake is gorgeous! When I made Vonnie’s jaffa cake recipe a few weeks ago I wondered what it would be like if i substituted the Orange for Lemon and the Chocolate for Icing so I gave it a go and the result was far better than I could have hoped for!

Here is the Recipe:

For the cake:

140g Softened butter

200g Self Raising Flour

1 1/2tsp baking powder

150g caster sugar

3 eggs

6tbsp milk

finely grated zest of 2 small lemons (or one large)

juice of half a small lemon

For the topping:

juice of one and a half small lemons

70g caster sugar

150g icing sugar

a few drops of warm water

Preheat the oven to 180 degrees C/Gas mark 4. Grease a loaf tin (2 pint). Put all ingredients (For the Cake only!!!!) into a large mixing bowl and mix with a hand mixer (or whatever kind of mixer you have I suppose!)for about 5 mins or until totally mixed and nice and fluffy. Spoon mixture in tin and bake for about 40 mins (may need longer depending on your oven, but I would check it after 30 mins!)

Put lemon juice and sugar in a saucepan and stir over a gentle heat until sugar has dissolved and it starts to thicken (Careful not to burn it or let the sugar go brown!).

Remove cake from oven and whilst still in tin use a knitting needle to make holes all over top of cake.

Spoon over lemon mixture and leave to cool (still in tin) for 15 mins.

Remove from tin and then place on wire rack until completely cool.

Put icing sugar in a dish and add a few drops of  warm water, you need a consistency which will spread but not too runny or it will just run of the sides of the cake. Spread over top of cake and leave to set.

Slice and enjoy!

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