Tag Archives: Cakes

Lemon Butterfly Buns

I haven’t made butterfly buns since I was a very small child, and on my current baking hype I remembered how amazing these were. Lemon sponge cakes rank up there amongst my favourite type (lemon drizzle cake anyone?) and they’re also my mums fave too, so I decided to make these for her (well…not just for her).

Buns

– 110g unsalted butter (softened)

– 110g caster sugar

– 110g self raising flour

– 2tsp baking powder

– 2 eggs

– 1 lemon, zest and juice

Buttercream

– 40g unsalted butter (softened)

– 125g sifted icing sugar

– 50g lemon curd

Pre-heat the oven to gas mark 6, and grease and lay out your bun tin. This recipe will make 12 cakes.

Mix together your flour, sugar, and baking powder. Add your butter, your eggs, and your zest and lemon juice, and whisk all together.

Evenly share the mixture out into each bun casing, and bake for around 15 minutes/until golden. Once removed leave to cool for around 5 minutes.

Make the buttercream while the cakes are cooling – sift the icing sugar into your butter and add your lemon curd then mix together until pale and fluffy.

Use a sharp knife to gently cut a small hole out of the middle of each cake, making sure to not cut too deep. Remove the part of cake you have cut out, and slice in two. Spoon some buttercream into the hole, the arrange the ‘wings’ back into the cream. Do this for all 12 cakes then lick the bowl clean because it tastes amazing.

I also had some haribo left over so I added one to each cake and I thought it was a cute little touch. These kept moist and tasty in an air tight container for four days.

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Do butterfly buns bring back childhood memories for you?

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Cherry Bakewell Fairy Cakes

I’m not a huge sweet lover, I am more of a savory fan, but the last three Fridays have seen me ending my working week de-stressing by doing a batch of baking. There is something more relaxing I find about baking – providing it’s not a complicated recipe – when I’ve had a busy week or I’ve got things on my mind, following a uniformed recipe seems to make me calm down a bit, relax a little more. Add to that the addition of a nice glass of wine, and after an hour or so a nice homemade treat, and it’s currently my favourite way to spend my Friday nights. 

I’ve had in my head for a few weeks the idea of making some muffins/buns/cupcakes – that kind of thing, so I went scouring the internet, Pinterest, my bookmarks, until I found a couple of ideas I liked the sound of. Cherry Bakewell cakes sounded appealing – if I was going to pick up any Mr Kipling cakes I’d most likely pick cherry bakewells. This recipe certainly is just as it sounds – they taste amazing and are so simple and easy. 

– 100g self – raising flour

– 100g caster sugar

– 100g butter

– 2 eggs

– 1 tsp almond extract

– 4 tbsp raspberry jam

– 100g icing sugar

– 2 tbsp boiling water

– 12 glace cherries

Preheat the oven to 180°C, and get your bun tin ready with your cake cases. 

Beat together the butter and sugar until light and fluffy, then one at a time add your eggs. Mix in the almond extract. Once all this is combined, fold in your flour until everything is combined. 

Place one dessert spoon of mixture in each case. Top each one with a teaspoon of jam, then a further teaspoon of cake batter, creating a cake batter – jam – batter sandwich! The jam will sink when they are in the oven. Bake these for around 18 minutes (or until they are golden/have risen). Set these to one side to cool for around 25 minutes. 

To make your icing, mix your icing sugar and water together until it has formed a smooth icing paste. Try to resist eating it straight from the bowl, and smooth it over each cake, topping each cake with a cherry before setting aside to further cool. 

I’ve been eating an abundance of these for the last three days and think I prefer when they have been in the fridge as the icing is kept lovely and hard. Icing is by far my favourite part of any cake! 

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The Best Chocolate Cookies

I never used to think of myself as a cookie person, more maybe a brownie fan? But after reviewig the evidence: Always partial to a Millies Cookie, can’t go to Subway without getting a cookie, rarely able to walk out of Sainsburys without picking up (at least one) packet of their double chocolate chip, I’m starting to think otherwise.

A couple of weeks ago when I was pretty ill one weekend the only thing that appealed to me was chocolate , but not like a bar, I wanted something else, more doughy and cakey, but also something fast and not too much effort. I came across a website for a recipe that called itself Millies Cookies. Soft, melty chocolate, these were delicious. I made them again this weekend, but this time I also made two giant cookies in sandwich tins, with a couple of scoops of ice cream over, I miss the days I used to order Pizza Hut all the time and always order this :( This certainly hit the spot though!

– 125g butter (softened)

– 100g light brown sugars

– 125g caster sugar

– 1 egg

– 225g self raising flour

– 1/2 tsp salt

– 200g chocolate chips

Cream the butter and both sugars.

Combine the egg.

Sift in the flour, and salt, and finally the chocolate chips.

Cut the mixture into rounds/balls, whichever is easier, and place on a baking tray. The recipe says for the real Millies Cookies bake for just 7 minutes. I don’t know if it is just my oven but it took a lot longer than that! I had to keep checking for around 15 minutes because they were definitely not eatable after 7 minutes.

You could make the whole batch up, or do what I did last time, make the cookie dough and use half, freezing the rest. After today this amount made 8 medium sized cookies and two giant cookies.

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