Wedding cakes

Wedding Days are such an important day for the happy couple and the wedding cake is one of the main features of their celebration.  I offer free consultations to discuss their wedding cake of their dreams.

BUTTERMILK PECAN RUSKS

INGREDIENTS:

1.5kg cake flour

9 heaped teaspoons baking powder

1 tsp salt

500g butter (or baking margarine)

2 large eggs

2 cups buttermilk

2 cups castor sugar

1.5 tsp vanilla essence

  1. cup chopped pecan nuts (optional)

METHOD:

  • Sift flour, baking powder and salt into a large bowl.
  • Roughly chop nuts
  • Beat butter till soft; Whisk eggs together then add your buttermilk and vanilla essence; add this mixture to your butter and beat until blended.
  • Mix flour mixture into buttermilk mixture, add nuts and knead well until firm dough is formed.  If it is easier, once the dough starts to come together, turn out onto a lightly floured surface and knead until all ingredients are combined and a firm dough is formed
  • Grease a large baking tray and flatten the dough into the tray with a rolling pin (about 2cm in height)
  • Bake at 180 degrees for 30 minutes
  • Cool off in tray on cooling rack.  Once cool, cut into slices.
  • Arrange slices on two baking trays and pop back in the over at 100 degrees for about 5 hours with the door slightly open (use a wooden spoon in the door).  Switch off your oven and leave the trays in with the door closed overnight.

Enjoy dunking them in your cup of tea or coffee 😊

CHOCOLATE CRUNCHIES

INGREDIENTS:

  • 230gms butter
  • 1Tbs golden syrup
  • 2 cups of oats
  • 1 cup of flour
  • 1 cup coconut
  • 1 cup brown sugar
  • 1tsp bicarbonate of soda

method:

  1. Pre heat the oven to 180 degrees c
  2. Mix the flour, oats and coconut in a bowl
  3. Melt the butter in a small pot and then add the syrup and sugar and heat
  4. When the butter is bubbling add the bicarb and stir through and remove from the heat
  5. Pour the butter mixture into the dry ingredients and stir together by hand
  6. Press the crunchie mixture into a greased or lined baking tray
  7. Bake for 15 minutes at 180 C, then turn the oven down to 160 C and bake for a further 10 minutes until golden brown
  8. Allow to cool in the pan before slicing.
  9. If desired, add melted chocolate to the top of the crunchies after they have cooled down and before slicing – really delicious!
  10. ENJOY!

Click on the link below to see my Youtube tutorial on these yummy treats!

ORANGE INFUSED BUTTER COOKIES

INGREDIENTS:

1kg Plain Flour

500g salted butter, chilled and cut into squares

500g castor sugar

3 eggs

1 tsp vanilla essence

Zest of 2 – 3 oranges (optional – but delicious!)

Melted chocolate

METHOD:

  • Mix the butter, sugar and vanilla together until just combined
  • Gradually add the eggs
  • Add the flour and bring the mixture together until just combined (Be careful not to overwork the mixture)
  • divide into 3 parts and carefully roll each part into a cylinder shape
  • Wrap each cylinder shape in clingfoil and chill for approximately 1 hour
  • Once chilled Roll the dough to approximately 5mm thick
  • Cut out the cookies and place on a baking tray lined with baking paper
  • Place baking tray with the cookies on it in the fridge for approximately 30 minutes
  • Bake at 175C for 8 – 12 minutes until the edges have just started to brown – be careful not to overbake
  • Dip the cookies in melted chocolate or drizzle as desired.

TIP: Make sure you roll them out onto a non stick surface and sprinkle both surface and rolling pin with icing sugar to avoid sticking to surface and rolling pin. Remember to not overwork the dough.

ENJOY!

Lemon Curd

DELICIOUS FILLING FOR CAKES OR CUPCAKES!

  1.  Zest and juice of 4 lemons
  2. 200g Castor Sugar
  3. 100g butter cut into cubes
  4. 3 Eggs
  5. 1 Egg yolk

Method:

  1.  Put the lemon zest and juice, the sugar and the butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.
  2. Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
  3. Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilized jars and seal. Keep in the fridge until ready to use.

DELICIOUS BUTTERCREAM ICING

DELICIOUS BUTTERCREAM ICING

INGREDIENTS    
     
Softened wooden spoon margarine or butter or 50/50 mix grams 250
Icing sugar kg 1
Milk powder ml 100
Warm water ml 80
Salt if using margarine   pinch
Vanilla Essence ml 5
Few drops extra Flavouring if required

METHOD:

  1. Beat butter, milk powder, warm water and vanilla essence together with 500g icing sugar – mix well
  2. Add remaining 500g icing sugar and mix well
  3. Add colour and flavouring if required.
  4. Cover with a clean damp cloth direclty onto the icing. Place clingfoil or lid onto container until ready to use..
  5. Icing can be frozen for up to a month. Defrost throughly and allow icing to reach room temperature before using. You may need to beat it to soften a little bit before use.

CITRUS SYRUP DRIZZLE

You can add the sugar syrup on to cakes and cupcakes which will add moisture and flavour.  Brush the syrup on the cupcakes/cake as soon as you take it out of the oven as this will help the syrup to soak into the cake.   If you feel the cake is a bit dry you can pour most of the syrup onto the cake, likewise, if the cake is softer and more moist, then just pour a smaller amount over the cake.  Don’t pour all the syrup on the cake otherwise it will become too soft and unstable.

INGREDIENTS:

FOR 4 – 6 CAKES:

1 cup water, 1 cup castor sugar, juice of 2 – 3 lemons or oranges

Method:

  1. Put the water into a microwave jug and cook on high for 1 minute and stir
  2. Add any flavouring and allow to cool
  3. Store in airtight container in the fridge for up to one month

Check out my YouTube video to see how much I use on my cakes:

DELICIOUS FAIL PROOF SPONGE CAKE

Semi naked vanilla sponge with buttercream icing and fresh flowers

BASIC SPONGE RECIPE


Ingredients
  12
cupcakes
24
cupcakes
48
cupcakes
60
cupcakes
    2 x 6”
(15cm)
cakes
2 x 8″
(20cm)
cakes
2 x 9″
(22cm)
cakes
2 x 10″
(25cm)
cakes
Eggs (large)   3 4 6 8
Water ml 100 150 200 300
Sunflower
Oil
ml 100 150 200 300
Castor sugar grams 200 300 400 600
Vanilla
Essence
ml 10 15 20 30
Cake Flour grams 200 300 400 600
Baking
Powder
ml 12 18 25 30
Salt ml 2.5 3.5 5 5
Cocoa:
exchange for
flour
ml 50 75 100 100

Oven Temperature:  180C (160C in fan assisted oven)

METHOD:

  1. Separate the eggs
  2. To the yolks add water and oil;  whisk well using electric hand mixer
  3. Add vanilla essence and sugar – mix well
  4. Add sifted flour, salt and Baking powder –mix well
  5. Add fairly stiff whisked egg whites to batter and fold in carefully. Don’t overmix!
  6. Bake in prepared tins: 
  • Cupcakes: 15 – 18 minutes
  • 6” (15 cm) round tin:      20 – 24 minutes
  • Large Rectangle tin:         40 – 60 minutes
  • As soon as cakes are removed from oven, drizzle syrup over them to keep moist. (See Syrup recipe)

To make a chocolate cake see “Cocoa exchange for flour” in above table. Remember whatever you take out you must add back in.

To make a red velvet cake, make a chocolate cake and add approximately 10 – 30 ml of red food colouring to the mixture BEFORE you add the whisked egg whites.