Cakes
Equipment
All this equipment can be purchased at Lakeland
Cooling rack - £10.99
Cake tray - £9.99
Large mixing bowl - £15.79
Wooden spoon - £0.99
Spatula - £2.99
Scales - £10.99
Oven glove - £6.99
Cup cake cases - £2.99
Cutlery set - £4.99
Flour sifter - £7.99
Ingredients
All ingredients are priced from Asda
Self-raising Flour - £0.78
Sugar - £0.65
Eggs - £1.00
Butter - 1.00
Step - 1
Empty your oven from any trays and pre-heat it to 180°C/350°F/Gas 4
Step - 2
Weigh your eggs! This is a really cool way to get perfect cakes which stay fresh for a long time! Remember 1 egg = 6 cakes.
Step - 3
Weigh all your other ingredients to match the weight of your eggs. So if your Eggs weigh 100g, match your Butter, Sugar and Self-raising Flour to exactly the same.
Step - 4
Combine the Butter and sugar together in the large mixing bowl. Next with a wooden spoon, mix the two together so it looks like the picture on the right. Try and mix in as many lumps as possible.
Step - 5
Crack both the eggs into the large bowl. Make sure There are no egg shells that have dropped into the mixture. If you do not feel comfortable cracking the eggs into the mixture straight away, then brake them into a cup or separate bowl and add them after. Next, mix all the ingredients so far in the bowl so it looks like the picture on the right.Step - 6
Grab a flour sifter and add the flour into the sifter. My flour sifter which you can see in the photo has a handle. This makes this step a whole lot easier to do. Just pour the flour into the top and squeeze the handle. By doing this you get rid of any lumps in the flour making it light. This helps make your cake mixture smooth. After adding the flour, with the wooden spoon again, mix all the ingredients together so it looks like the photo on the right. The mixture should feel light yet thick.Step - 7
Grab your cake tray and add in some beautiful cake cases. Next you are going to fill these with the scrummy cake mixture you have just made. To make this a whole lot easier, grab a large spoon and a tea spoon. with the large spoon scoop a large amount of the mixture out of the bowl and with the tea spoon scrape the mixture into the cake cases. To make sure you have used all the mixture you can, grab the spatula and use it to gather the mixture up into one spot to put in a cake case, or to just eat.
Step -8
Now your cake cases are full 3/4, its time to put them into the oven so they can be cooked. The cakes need to be in the over for at least 12 minuets. So make sure you time watch or set an alarm.
Step - 9
To check that the cakes are cooked all the way through, grab a knife or a skewer and poke it all the way through the centre of the cake. If the knife/skewer is clean once it has come out, the cakes are ready. If not, then put the cakes in for a few minuets more. If the cakes are cooked all the way through then grab your cooling rack and carefully place the cakes onto the cooling rack out of the cake tray so they can cool.
Icing
Equipment
All this equipment can be purchased at Lakeland
Large mixing bowl - £15.79
Piping bag - £11.99
Rolling pin - £3.49
Scales - £10.99
Flower cutter - £2.99
Ingredients
All ingredients are from Asda
Icing sugar - £1,28
Milk - £1.00
Butter - £1.00
Ready to roll icing - £1.40
Vanilla essence - £1.29
Step - 1
Put 400g of icing sugar into the large mixing bowl.
Add 40g of milk and mix carefully using a folk
Add 40g of butter and fully mix the mixture together.
Add a couple of drops of vanilla essence to the mixture and mix again, making sure there are no lumps.
The mixture should be thick and stiff to mix. If you draw a pattern in the mixture with a folk it should stay. If your mixture is too runny then add more Icing sugar. Yet if it is too stiff add a tiny amount of milk.
Add 40g of milk and mix carefully using a folk
Add 40g of butter and fully mix the mixture together.
Add a couple of drops of vanilla essence to the mixture and mix again, making sure there are no lumps.
The mixture should be thick and stiff to mix. If you draw a pattern in the mixture with a folk it should stay. If your mixture is too runny then add more Icing sugar. Yet if it is too stiff add a tiny amount of milk.
Step - 2
Scoop the mixture into the piping bag using the folk. Squeezing the icing from the top to the nozzle, start from the edge of the cake side and go all the way round the outside into the centre. Remember to continuously squeeze the icing and keep moving the bag while icing to get a nice smooth even coverage of icing.
Step - 3
Roll the ready to roll icing out with a rolling pin to an even thickness. Using a small cookie cutter or a icing cutter. Place the cutter sharp side down and press firmly into the icing. Now slightly twits to one side and lift.
Step - 4
Next place the cutter with the ready to roll icing inside and push the cut out ready to roll icing onto the iced cake to decorate it. You can do what ever patten you like. Now your cakes are ready to eat or be served at a party, tea party or anything else.
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