Tuesday, 18 June 2013

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:
100g Butter or Margarine
100g Caster Sugar
2 Eggs
100g Self Raising Flour
Drop Vanilla Essence
Weighing Scales
Mixing Bowl
Wooden Spoon
Tea Spoon
Bun Cases
Baking Bun Tray
Cooling Rack
Preparation Method
Technique: Creaming butter by hand.
Butter Cream
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.
1.    Weigh Ingredients
2.   Sieve Icing Sugar/ Cocoa
3.   Mix together into a smooth cream.

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