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.