Cake Stuff

So I did a little teaser earlier with the pictures of scales and butter and so forth about our cake making...

Here are the results...

 My computer keeps doing funny things, and has turned everything sideways! Can't work out how to stop this, so you are going to have to turn your head. Sorry!

And our lovely tutor Jayne also produced this recipe for those of you wanting to have a go at home:

 

Cupcakes

Ingredients 100g Butter or Margarine 100g Caster Sugar 2 Eggs 100g Self Raising Flour Drop Vanilla Essence

Equipment Weighing Scales Mixing Bowl Wooden Spoon Spatula Tea Spoon Bun Cases Baking Bun Tray Cooling Rack Sieve

Preparation Method

Technique: Creaming butter by hand.             Butter Cream Recipe 75g Butter 300g Icing Sugar 1Teaspoon Vanilla Essence 3 Tablespoons Scalded Milk   (For Chocolate remove 4 tablespoons of Icing Sugar and replace with Cocoa)

1.    Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.     2.   Cream the butter and sugar together in a bowl until pale.           3.   Beat in the eggs       4.   Fold in the flour using a spatula until the mixture is of a dropping consistency.         5.   Spoon the mixture into the paper cases until they are half full.       6.   Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.     Method   1.    Weigh Ingredients 2.   Sieve Icing Sugar/ Cocoa 3.   Mix together into a smooth cream.

 

Enjoy!