Category Archives: Cakes

Homemade Princess birthday cake

Homemade Princess birthday cake

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I made this Princess cake for my friends daughers 5th birthday.Having made a Peppa Pig and Hello Kitty cake in previous years she choose a princess themed party.  I thought it would be really difficult to make but it was actually quite easy.

Madeira Cake – 11” round tin – I also used the same mixture for the pyrex dish.

525g (18 oz) Unsalted Butter

525g (18 oz) Caster Sugar

525g (18 oz) Self Raising Flour

262g (9oz) Plain Flour

9 Large Eggs

11” round tin

  1. Pre-heat the oven to 160°C/325°F/Gas 3. Grease and line the cake tin (pan) with baking parchment.
  2. Cream the butter and sugar in a large mixing bowl until light, fluffy and pale. Sift the flours together in a separate bowl.
  3. Beat the eggs into the creamed mixture, one at a time, following each with a spoonful of flour, to prevent the mixture curdling.
  4. Sift the remaining flour into the creamed mixture and fold in carefully with a large metal spoon.
  5. Transfer to the lined bakeware and bake, for about 1.5 hours. When the cake is ready it will be well risen, firm to the touch and a skewer inserted into the centre will come out clean. My cake took a lot longer than this – it was more like 2.5hours so don’t worry if it still wobbles after 1.5hours. Just keep checking it every 10minutes.
  6. Allow the cake to cool then, leaving the lining paper on, wrap the cake in foil or place in an airtight container for at least 12 hours before cutting, to allow the cake to settle.

Pyrex dish

  1. Follow the same instructions as above but make sure you grease and flour the dish well as you need to make sure you can get the cake out easily once baked. Also cut out a piece of baking parchment the size off the bottom of the dish (which will actually be the top of the cake) to help the cake come out easily.
  2. Only fill the bowl 2/3 of the way as the shape of the dish mean’s it takes ages to cook anyway, plus you don’t want a big dome in the midde,
  3. I baked the cake for about 3 hours. I did keep turning the oven down to make sure I didn’t burn the cake and would recommend that you allow the cake to cook for about 1 hour 30mins, and then check it every 20mins but you your gut instincts.
  4. See more of my tips on creating a great sponge below:

Buttercream icing

Amounts for 1 quantity (I used 1 quantity for my cake and it was plenty to fill and cover the cake.)

Softened butter (preferably unsalted) – 250g

Icing sugar – 500g

Boiled hot water – 1 tbsp

Vanilla essence – 1 tsb

  1. Beat the butter until soft and fluffy
  2. Add the sugar, water and essence. Beat until pale and creamy.

Sugarpaste

The amount of sugarpaste will depend on how thick you want the icing to be but I bought 500g of white icing and 2 x 500g of pink.

 

The actual cake – Princess cake

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  • First make the Madeira sponge (see recipe above)
  • Cover the doll in cling film to avoid getting any cake / buttericing on to the doll.  Make sure you do the hair too as this will just get in the way when you’re decorating later.  I brought a doll from The Disney Store as it was slightly cheaper than a Barbie doll. Also Barbie dolls have very long legs so the cake would need to be bigger / higher.

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Once the sponge was baked, cooled and settled I trimmed around the circlular cake so that it matched the size of the rim of the bowl cake. Both these cakes make the skirt so you want them to be the same size.

  • I then cut both cakes in half and then, using a pastry cutter as a guide, I cut out a circle of cake in each layer to allow for the doll to fit.
  • Spread the buttericing and strawberry jam on each layer of cake and re-build the cakes to create the skirt.  Try to use a big, flat knife to do this to help avoid the layers breaking. (The reason the dome part of the skirt is a different colour in the pictures is because I didn’t cut anything off this cake and so it still has the “crust” on it.

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  • Line the circle holes up and cut off any excess cake although you don’t need perfection as its good to have bumps as it adds to the effect of the skirt (and with my cake, helped the royal icing stay in place).
  • Add a crumb layer using buttericing.  Once the crumb layer has set slightly, add more buttericing to smooth off the finish.

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  • Transfer the cake onto the board – this bit was quite difficult as the cake is now really heavy.  I used a spatula and a knife to move it, and did it a quickly as possible.
  • Add the Barbie doll into the hole of the cake, keeping the cling film on.

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  • Roll out royal icing for the board – I used white icing for this part and I used the left over icing for the front part of the skirt.
  • Roll out a small piece of white royal icing for the front panel and decorate to add texture.  I used a daisy cutter that I already had but you could use a knife to create a patchwork look.
  • Carefully place the white royal icing to the front of the cake.  This part is really delicate and so  don’t try to make it look perfect – you can hide any mistakes with flowers, other decorations etc.

To avoid colouring the skirt I bought pink royal icing but you could just colour white icing.

  • Roll the pink icing out as thinly as possible being careful not to roll it too thin otherwise it’ll rip when you move it. Also make sure you have rolled enough icing to cover the skirt – I made this mistake a  few times.  Unfortunately I couldn’t get this bit right and I ended up doing the skirt in 2 sections which  joined at the back.  I covered this join with shop bought flower decorations (see picture).
  • Once all the royal icing was in place, I lifted up any easily accessible edges and dabbed water there to help the skirt stay in place.  I’m not sure this is necessary but I didn’t want all the icing to slide off.
  • With the left over pink icing I rolled out a rectangular piece of icing and used this to create a top for the doll. Don’t worry about making the join between the body and skirt perfect as again you can hide any mistakes things under decorations.

I added lots of flowers to the dress which I think made the cake.  No one could see the join at the back of the skirt orsee the poor join between the dolls top and the cake.  I stuck the flowers on with a little dab of icing sugar. I put marshmallows around the bottom of the cake for the candles.

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A few tips I got some a great website – lindycakes.co.uk and a few of my own.

  1. Use real unsalted butter. Margarine and spreads have too high water content.
  2. Make sure you take your butter and eggs out of the fridge so they can reach room temperature.
  3. Cream the butter and sugar until white. Turn on the mixer and leave it to do it’s thing whilst getting on with the next stage. This will take about 5-10 minutes.
  4. Line the inside of the tin as usual and then line the outside of the tin with newspaper – use lots of paper – at least 5 pages folded to about the height of the tin and secured with tape. This means that the cake will cook slower around the outside and more evenly throughout so you do not end up with a dome in the middle.
  5. Place a bowl of water on the shelf in the oven.
  6. After adding the eggs you can add glycerin. You need ¼ teaspoon per egg. This helps to keep the cake moist.
  7. When you spoon the mixture into the baking tin you need to scoop out the middle, so all the mixture is around the side of the cake tin and you can see the tin at the bottom (a bit like a ring doughnut!) Don’t be nervous and just make a small dip in the middle – you really need to scoop it up the sides of the tin.
  8. Put it in the oven and bake for 1½ hours. Check after this time with a skewer in the middle. If it comes out clean the cake is done. If not, depending on how much ingredient sticks to the skewer, give it 10 minutes more until the skewer comes out clean. My cake took a lot longer than the recipe stated because of the newspaper. Just check every 10 minutes once the 1.5hours is up.
  9. Leave your cake in the tin to cool, then transfer to a cooling rack.
  10. When covering a cake with buttercream, cover the sides first.  This allows you to hold the top of the cake steady with your other hand without getting too sticky.

Blueberry Bakewell Tarts

Blueberry tarts 2

Makes 12

For the blueberry jam

125g blueberries

1 tbsp caster sugar

Squeeze of lemon juice

For the pastry

200g plain flour

100g unsalted butter, chilled and cubed

40g icing sugar, sifted

1 large egg, beaten

For the frangipane

55g unsalted butter, softened

55g caster sugar

1 large egg, beaten

40g ground almonds

15g plain flour

  1. Combine the ingredients for the jam in a small saucepan and heat gently until the berries start to burst.  Cook for a few minutes until the mixture is very thick and has lost its watery appearance. This took longer than I thought so be patient.  Press through a sieve to remove the skins, then allow to cool completely.
  2. To make the pastry, sift the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar.  Using a palette knife cut in the beaten egg, then press together to form a ball of dough.  Wrap in clingfilm and chill  for at least 30 minutes.
  3. Roll out the pastry between a sheet of greaseproof paper and the clingfilm to 3mm thickness.  This took me a while and  I ended up rolling without the clingfilm on top, whilst I’m sure it’s better if you can, it was fine for me.  Using a cutter (5cm round), cut out 12 discs and use to line the bases in the muffin tray.  Cut 12 strips 1cm wide and 20cm long from the remaining pastry; use these to line the sides in the muffin tray.  Make sure you press the pastry together to make sure there are no holes.  Chill for 15 minutes.
  4. Preheat the oven to 170oC / 325oF / gas 3. Place the ingredients for the frangipane in a bowl and beat with an electric mixer until smooth and thoroughly combined.
  5. Carefully prick the bases of the pastry cases with a fork, then divide the cooled jam among them. Top with the frangipane. Bake for about 25minutes or until the frangipane has risen and is golden.  I’d recommend checking on them after about 20 minutes to make sure you don’t over cook them.  Cool in the tray for a few minutes, then transfer to a wire rack to cool completely.
  6. Serve with a sprinkling of icing sugar and a cup of tea 🙂

Blueberry tarts 1

Toffee apple muffins

Delicious toffee apple muffins with a gooey centre – great for those cold evenings

2 free-range eggs, lightly beaten

80g/2¾oz caster sugar

240ml/8½fl oz milk

100g/3½oz butter, melted

300g/10½oz plain flour

2 tsp baking powder

½ tsp salt

pinch cinnamon

2 eating apples, peeled, cored, finely chopped

200g/7oz shop-bought toffee pieces

I made these muffins for a bonfire night party and they went down a treat.  The toffee stays soft and gooey which makes them even more delicious.  They are so easy to make and would definitely recommend.  I doubled the recipe as I wanted the muffins to be quite big.

  1. Preheat the oven to 190C/380F/Gas 5 and line a 12-hole muffin tin with paper cases.
  2. Mix the eggs, sugar, milk and melted butter in a large bowl. Sift the flour, baking powder, salt and cinnamon into the bowl. Stir well to combine.
  3. Add the chopped apple and lightly mix.
  4. Using half of the mixture, quarter-fill each of the muffin cases with the mixture and top with a few pieces of toffee. If you use too much toffee it will spill out of the muffin.   Cover with the remaining filling so the cases are half full.
  5. Bake for 30-35 minutes until well risen and golden. Transfer to a wire rack to cool. Serve warm or cold.

Triple chocolate cookies

75g butter, at room temperature

175g light muscovado sugar

1 egg

150g self raising flour

2 tbsp cocoa powder

100g white chocolate, chopped

100g milk chocolate, chopped

 

  1. Beat the butter and sugar together in a mixing bowl until pale and creamy.  Stir in the eggs, flour and cocoa powder and mix until smooth.
  2. Stir in the chopped chocolate and spook 20 mounds of the mixture on to 2 greased baking sheets, leaving space between for them to spread during cooking.  I like my cookies to be big so I actually only made about 10 so just make how ever many you want. 🙂
  3. Bake in a preheated over, 180oC / 350oF / gas mark 4 for 8-10 minutes until lightly browned.  Leave to harden for 1 – 2 minutes then loosed and transfer to a wire rack to cool completely. They are best eaten on the day they are made but mine lasted a few days and still tasted amazing!!

Tip – don’t bake the cookies for too long. They’ll look uncooked as they are still quite wet in the middle and the temptation is to give them a bit longer but they’ll harden when cooled.

Homemade Hello Kitty birthday cake

I made this Hello Kitty for my friends daughters 4th birthday.  It was easy to make, tasted great and looked just like Hello Kitty 🙂

Madeira Cake – 11” round tin

525g (18 oz) Unsalted Butter

525g (18 oz) Caster Sugar

525g (18 oz) Self Raising
Flour

262g (9oz) Plain Flour

9 Large Eggs

  1. Pre-heat the oven to 160°C/325°F/Gas 3. Grease and line the cake tin (pan) with baking parchment.
  2. Cream the butter and sugar in a large mixing bowl until light, fluffy and pale. Sift the flours together in a separate bowl.
  3. Beat the eggs into the creamed mixture, one at a time, following each with a spoonful of flour, to prevent the mixture curdling.
  4. Sift the remaining flour into the creamed mixture and fold in carefully with a large metal spoon.
  5. Transfer to the lined bakeware and bake, for about 1.5 hours. When the cake is ready it will be well risen, firm to the touch and a skewer inserted into the centre will come out clean. My cake took a lot longer than this – it was more like 2.5hours so don’t worry if it still wobbles after 1.5hours.  Just keep checking it every 10minutes.
  6. Allow the cake to cool then, leaving the lining paper on, wrap the cake in foil or place in an airtight container for at least 12 hours before cutting, to allow the cake to settle.

This is a different recipe to the Peppa Pig one I made last year.  I prefer this method and recipe – see tips at the bottom of entry.

Buttercream icing

Amounts for 1 quantity (I used 1 quantity for my cake and had loads left over)

Softened butter (preferably unsalted) – 250g

Icing sugar – 500g

Boiled hot water – 1 tbsp

Vanilla essence – 1 tsb

  1.  Beat the butter until soft and fluffy
  2. Add the sugar, water and essence.  Beat until pale and creamy.

Sugarpaste

The amount of sugarpaste will depend on how thick you want the icing to be but I bought 1kg of white sugar and coloured up what I needed.

The actual cake – Hello Kitty

  • First make the Madeira sponge (see recipe above)
  • Once baked, cooled and settled I cut out the shape of Hello Kitty using a print out  of an image I’d found online.

  • Once I had the shape I then cut the cake in half horizontally and filled with buttercream icing and strawberry jam and then assembled the cake back together

  • Next, I covered the cake with the remaining buttercream icing.

  • Then, I iced the cake and board with sugarpaste.  With the left over sugarpaste I used red colouring and made the bow.  I cut out 2 long strips and looped them over a rolling pin.  Once the icing has set slightly I attached them together and put a round circle of sugarpaste to cover the join and also make the middle of the bow.  This took me quite a while as I couldn’t quite get the shape right but stick in there.
  • To finish off I used wine gums for the eyes and nose and liquorice for the whiskers and used a small amount of icing sugar to “stick” them down.

 

A few tips I got some a great website – lindycakes.co.uk and a few of my own.

  1. Use real unsalted butter. Margarine and spreads have too high water content.
  2. Make sure you take your butter and eggs out of the fridge so they can reach room temperature.
  3. Cream the butter and sugar until white. Turn on the mixer and leave it to do it’s thing whilst getting on with the next stage. This will take about 5-10 minutes.
  4. Line the inside of the tin as usual and then line the outside of the tin with newspaper – use lots of paper – at least 5 pages folded to about the height of the tin and secured with tape. This means that the cake will cook slower around the outside and more evenly throughout so you do not end up with a dome in the middle.
  5. Place a bowl of water on the shelf in the oven.
  6. After adding the eggs you can add glycerin. You need ¼ teaspoon per egg. This helps to keep the cake moist.
  7. When you spoon the mixture into the baking tin you need to scoop out the middle, so all the mixture is around the side of the cake tin and you can see the tin at the bottom (a bit like a ring doughnut!) Don’t be nervous and just make a small dip in the middle – you really need to scoop it up the sides of the tin.
  8. Put it in the oven and bake for 1½ hours. Check after this time with a skewer in the middle. If it comes out clean the cake is done. If not, depending on how much ingredient sticks to the skewer, give it 10 minutes more until the skewer comes out clean. My cake took a lot longer than the recipe stated because of the newspaper. Just check every 10 minutes once the 1.5hours is up.
  9. Leave your cake in the tin to cool, then transfer to a cooling rack.
  10. When covering a cake with buttercream, cover the sides first.  This allows you to hold the top of the cake steady with your other hand without getting too sticky.

Fruit cake

This fruit cake recipe is delicious and never fails.  It’s moist, tasty and goes perfectly with a cuppa. Guests always love it and it nevers stays around for long!

125g butter

125g raisins

125g currants

75g sultanas

150g light muscovado sugar

150ml (1/2 pint) water

300g self-raising flour

1 tsp mixed spice

2 eggs

  1. Put the butter, dried fruit, sugar and water in a saucepan and bring to the boil.  Heat gently for 5 minutes and then to cool for 15mins.
  2. Put the flour and mixed spice into a mixing bowl.  Add the cooled fruit mixture and eggs and mix to a soft dropping consistency.
  3. Spoon into a 20cm (8inch) tin greased and based lined with oiled greaseproof paper (I used a loaf tin and it was perfect).  Spread the surface level and then bake in a pre-heated overn 160oC (325F), Gas Mark 3, for 45-55mins (My cakes always need about 55mins, some time more so don’t worry if it’s not cooked after 55mins).  The cake should be well risen, slightly cracked and a skewer comes out clean when inserted into the middle. Tip:  If you have a fan assisted oven you might need to cover the cake lightly with foil after 30mins to prevent the top from overbrowning.
  4. Leave to cool for 10mins, then loosen the edges, turn out on to a wire rack and peel off the lining paper.  Leave to cool completed before eating – if you can wait 🙂  Store in an airtight container for up to 3 days.

Blueberry muffins

The actual muffins
190 g all-purpose flour
150 g white sugar
1/2 teaspoon salt
2 teaspoons baking powder
80 ml vegetable oil
1 egg
80 ml milk
145 g fresh blueberries

The topping
100 g white sugar
40 g all-purpose flour
55 g butter, cubed
1 1/2 teaspoon ground cinnamon

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine the flour, sugar, salt and baking powder in a mixing bowl.
3. Place vegetable oil into a separate bowl, add the egg and milk. The combination of these 3 ingredients should fill 1 cup. Mix this with flour mixture.
4. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
5. To Make Crumb Topping: Mix together sugar, flour, butter and cinnamon. Mix together (I used my hands) and sprinkle over muffins before baking.
6. Bake for 20 to 25 minutes in the preheated oven, or until done.

Amaretto cake – thanks to David Bauld

The actual cake
400g tin peaches in juice, drained and puréed
5tbsp Amaretto
100g (4oz) blanched whole almonds, quite finely chopped
3 peaches, halved, stoned, halves cut into 4 large handful fresh raspberries
185g (6½oz) unsalted butter, softened
185g (6½oz) golden caster sugar
3 large, free-range eggs
185g (6½oz) self-raising flour
1tsp baking powder

For the crumble
100g (4oz) plain flour
75g (3oz) golden caster sugar
75g (3oz) blanched whole almonds, roughly chopped
75g (3oz) butter, melted

You will need
25cm (10in) springform cake tin, bottom lined and lightly oiled

1 First, make the crumble. Place the flour, sugar and almonds in a bowl and pour over the melted butter. Stir with a spoon; as it firms up it should form crumbly lumps. Set aside.

2 Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Cream the butter and sugar with an electric whisk until light and fluffy. Mix the puréed peaches with the eggs and Amaretto and lightly beat with a fork. Add this into the butter and sugar a little at a time, beating well after each addition. Don’t worry if it curdles, as the flour will bring it together.

3 Fold in the flour, almonds and baking powder with a generous pinch of salt until you have a smooth batter. Pour into the cake tin. Sprinkle over a third of the crumble, scatter over the fresh peaches and raspberries, then top with the rest of the crumble.

4 Bake in the centre of the oven for 1 hour 10 minutes, covering the top of the tin with tin foil after 30 to 40 minutes, or when the crumble is golden and crisp. The cake is cooked when a skewer inserted into the centre comes out with only a few crumbs.

5 When cooked, remove the cake from the oven, run a knife around the sides and leave in the cake tin for 10 minutes, before removing the sides and sliding off the base to transfer to a cooling rack. The cake will keep in an airtight container for 3 to 5 days.

Peppa Pig birthday cake


Homemade Peppa Pig cake

My friend’s daughter is obsessed with Peppa Pig so I made this cake for her 3rd birthday party and it went down a treat.  Everyone loved it and it tasted great too.  It was relatively easy to make – just lots of elements to pull together but definitely one to try.

Madeira sponge

Round tin 20cm (8in)

Self raising flour – 285g

Caster sugar – 230g

Butter (softened) – 230g

Eggs – 4

Milk – 30ml (2 tbsp)

Bake – 11/2– 13/4 hours

  1.  Grease and line a 20cm tin and preheat your oven to 150oC / 300oF / Gas mark 2.
  2. Sift the flour into a mixing bowl to get some air into it and add all the rest of the ingredients
  3. Set the mixer to a slow setting and slowly bind all of the ingredients together.
  4. Increase the speed and beat for a minute until the mixture has become pale and silky.
  5. Spoon the mixture into a prepared tin and smooth the top.
  6. Bake for the required time.  When ready, the cake should have pulled away slightly from the edges of the tin.  If pressed lightly, the top should spring back from the touch.  Insert a sharp knife or cake skewer into the cake.  If it comes out clean, the cake is ready.
  7. Turn the cake out of the tin, upside down onto a cooling rack. Peel off the lining and leave to cool.

Buttercream icing

Amounts for 1 quantity (I used 2 quantities for my cake)

Softened butter (preferably unsalted) – 250g

Icing sugar – 500g

Boiled hot water – 1 tbsp

Vanilla essence – 1 tsb

  1.  Beat the butter until soft and fluffy
  2. Add the sugar, water and essence.  Beat until pale and creamy.

Filling the cake with buttercream icing

  1. Before you slice the cake up, make a buttercream mark down the side of the cake.
  2. Slice your cake into layers and spread buttercream over the top of the base layer. Place the next layer on top of the bottom one – and line the buttercream marks up with each other.
  3. Ensure the layers are even.

Covering with buttercream

When covering a cake with buttercream, cover the sides first.  This allows you to hold the top of the cake steady with your other hand without getting too sticky.  Spread the buttercream around the sides over the top

Sugarpaste

The amount of sugarpaste will depend on how thick you want the icing to be but I bought 1kg of white sugar and coloured up what I needed.

The actual cake – Peppa Pig

  1. First make the Madeirasponge – I made 2 cakes, one for the head and one for the body.
  2. Once baked and cooled you need to cut out the shape of Peppa Pig. For this I found a picture of Peppa online, increased the size to match the size I wanted for the cake and then printed it out.  I then used this as a template to cut the shape of Peppa. I actually copied this shape onto tracing paper to make it easier but normal paper would be fine.
  3. Once I had the shape I then cut the cake in half horizontally and filled with buttercream icing and strawberry jam and then assembled both cakes back together and positioned the head and body as you want the cake to look.
  4. Next, I covered the cake with the remaining buttercream icing. You might need to make another batch if you want your buttercream icing to be quite thick.  The two cakes weren’t quite the same height so I bridged the gap with the buttericing.
  5. Next, I iced the cake with sugarpaste.  I used a red icing for everything but used less colouring for her head and ears (to make pink) and then more red for the dress (to make a darker pink / red).
  6. I coated the head and ears first and then attached the ears with a bit of water. Then I coated the body.  Lastily I added the face features, arms, legs and tail, using the left over icing.
  7. Finally I iced the board to give a grass effect.

Raspberry and Blueberry Lime Drizzle Cake

225g softened butter – plus extra for greasing

225g golden caster sugar

4 medium eggs

2 limes – grated zest and juice

250g self-raising flour – sifted with a pinch of salt, plus extra flour

25g ground almonds

100g each of blueberries and raspberries

Syrup

8tbsp lime juice (I got this amount from 3 limes)

1 lime grated zest

140g golden caster sugar

  1. Line the base and sides of a 20cm/8in square cake tin (not loose-based) with greaseproof paper and butter the paper. Set oven to 180C/Gas 4/fan oven 160C.
  2. Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lime zest, then fold in the flour and almonds. Fold in enough lime juice – about 3 tablespoons
    – to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped).
  3. Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth the surface, then scatter the remaining fruit on top – it will sink as the cake rises.  Tip – I dusted the raspberries and blueberries slightly to stop them from sinking to the bottom.
  4. Bake for about 1 hour (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed.  I baked it for about 1 hour 5 mins and it was perfect.
  5. Meanwhile make the syrup: put the lime juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it. Tip – The syrup took about 5-10mins to do so I would start doing this about 10mins before the cake needs to come out of the oven to save it sitting around for too long which can cause a “syrup skin” to form.
  6. Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve.

My cake didn’t rise very much but it was yummy and loved by everyone.  Would definitely recommend a slicewith a cup of tea 🙂

Original recipe from bbcgoodfood.com