Baking Bo

My lovely colleague Ana left today. She has taught me so much and I have absolutely LOVED working with her. To mark her last day I made these cupcakes. This lemon cake... My goodness. For me, this is the definitive recipe.  Ingredients for the cake 250g butter 250g sugar 250g self raising flour 4 eggs 2 tbsp milk 2 finely zested lemons  For the buttercream  150g butter icing sugar Method 1. Cream the butter and sugar together. Add the remaining ingredients and beat until smooth.  2. Preheat the oven to 180. Divide the mixture between 12 cupcake cases. Bake for 15-20 minutes until risen and golden brown. Leave to cool completely. 3. Cream the butter and slowly add enough icing sugar until it is a stiff consistency. Put into a piping bag, with a star nozzle attached, and pipe a swirl of butter cream on top.  Happy Last Day Ana! It has been a pleasure working with you and I'll see you soon for our next Harry Potter Movie Night...

Inspired by this cake on Audra Fullerton's blog, these cupcakes were my go-to bake this Christmas.  Ingredients for the cupcakes 140g caster sugar 220g plain flour  45g cocoa powder 1/2 tsp baking powder 1/2 tsp bicarbonate of soda 1/2 tsp salt 1 egg 1/2 cup milk 1/4 cup vegetable oil 1 tsp vanilla extract 1/2 cup boiling water For the ganache (cheat version) 100g chocolate spread a few drops of peppermint extract For the frosting 85g cream cheese 115g soft butter 350g icing sugar 1/2 tsp vanilla extract a few drops of peppermint extract For the decorations mini candy canes Method 1. To make the cupcakes, preheat the oven to 180. Combine all the dry ingredients in a mixing bowl. One by one, add the wet ingredients, mixing after every addition. 2. Bake for 15 minutes. Use a cake tester to check they are done and it comes out clean. Leave to cool. 3. To make the ganache, mix the peppermint extract into the chocol...

A delicious mini llama cake for my favourite lady in the world. My Mum. Happy Birthday! Ingredients for the cake 50g butter, softened 50g muscovado sugar 50g ripe banana 1 egg 1 tsp vanilla 50g self raising flour 50g pecans, chopped For decorations 25g chocolate spread 125ml double cream 1/2 tsp cocoa powder 1 hard banana chip 1 boiled toffee sweet 1 bourbon biscuit a little melted chocolate Method 1. Preheat the oven. Beat the butter and sugar together until the mixture is very light and creamy. Break the egg into a jug, add the vanilla and beat together with a fork. Gradually add the egg to the creamed butter and sugar mixture. Add the flour and fold in until it's combined. Finally add the mashed banana and nuts. 2. Spoon the mixture into a lined and greased 10cm tin or pan. Bake for 30 minutes. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. 3. Level the top of the cake with a bread knife and then cut ...

I love this time of year. The cosy jumpers come out of the wardrobe, candles get lit, leaves turn golden and begin to fall. Autumn wouldn't be complete without a firework display... or two! This year I went to my local cricket club on Halloween and my friend Campbell's last night to see wonderful displays of fireworks. I took these cupcakes along to share with everyone as we ooo-ed and ahh-ed. Ingredients for the cakes 150g butter 150g dark muscovado sugar 150g golden syrup 150g black treacle 150ml whole milk 3 eggs 3 tsp ground ginger 3 tsp ground mixed spice 150g self raising flour For the ganache 150g dark chocolate 1 1/2 tbsp golden syrup 1/2 tbsp vanilla extract 150ml double cream For the bonfire decorations 12 marshmallows 75g Mikado 130g orange Matchmakers 50g pretzel sticks Method 1. Preheat the oven to 170. Put the butter, sugar, golden syrup and treacle into a saucepan. Stir over a medium heat until the butter has melted and...

A little something for the squad at work. They turned out so much better than I hoped they would. I did make some little chocolate spiders which I popped on top, but didn't photograph stupidly. Ingredients for the sponge 200g self raising flour pinch of salt 200g caster sugar 160g butter 3 small eggs 2 & 1/2 tbsp buttermilk 2/3 tsp vanilla extract For the topping 110g unsalted butter, soft 225g muscavado sugar 85ml double cream 150g icing sugar small pinch of salt flakes 50g dark chocolate (75g if you want to make chocolate spiders too!) Method 1. Preheat the oven to 160. Prepare two cupcake trays with cases. 2. Put the flour, salt and sugar in a bowl. Add the butter in small pieces. In a separate bowl, mix the eggs, buttermilk and vanilla using a fork. Add the to the flour mix and beat using an electric hand mixer until everything is combined, thick and smooth. 3. Divide the mixture into the cases, filling them about half or two thirds full. They will r...