Secret centre spooky spider (halloween) cakes

Just finished baking these spider Halloween cakes with my 3 year old. She is so pleased with them I'm not sure how she'll wait for her grandparents to come on Sunday to show them. The poor postman only just managed to get away without being dragged in to see Megan's cakes!

As well as the spider decoration on the top, these cakes also have a hidden jammy centre (and taste fantastic!)



You'll need...

For the cakes

• 12 Cupcake cases
• 2 large eggs
• 120g Self raising flour
• 140g Caster sugar
• 140g Marg or butter
• 30g cocoa powder
• Jam

For the decoration

• 12 Minstrels (or similar, like Maltesers)
• Fruit strings/laces (see footnote)
• (Around) 100g icing sugar
• 5 Blackberries

 
Make the cake mix...

1. Pre heat the oven to 160
2. Whack the caster sugar and butter into a large bowl and whisk until light and fluffy
3. Next sift half the flour into the bowl
4. Add an egg
5. Mix well
6. Add the remaining flour, cocoa powder and egg
7. Mix well

Make now hide the jam!

1. Put 2 teaspoons of the cake mix into each cupcake case
2. Then, into the centre of each case add a teaspoon of jam

1. Gently cover the jam with the remaining cake mix (but try not to overfill)

1. Bake for 25-30 minutes

Now for the decoration

1. Warm the blackberries over a pan of boiling water until they are soft and can be squashed into the icing sugar

1. Keep stirring in icing sugar until you have bright purple lumpy icing that is spreadable but not too runny (add a drop of water if necessary)

1. Ice each of the cakes and allow to set for a couple of minutes while you cut up the laces to make legs

1. Place a Minstrel into the centre of each cake, and then push the legs gently into the icing around the Minstrel (using artist licence about how many legs each spider may have)

Spider (hidden centre) Halloween cupcake recipe

(Little footnote on strings/laces.... I used real fruit strings(see image below) but these could be strawberry laces or liquorish

How to make a Peppa Pig Cake

Peppa Pig Birthday Cake

Peppa Pig - described by Jason Mansford as a 3rd parent to his little girls they love and watch it so much!

My little girl loves her too, so for her 3rd birthday she had a Peppa Pig cake.

Lots of people have admired the cake, so here are some outline instructions on how to make a Peppa Pig Cake

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You will need

• A Peppa shaped tin

Get the tin (link to ebay seller who also have a range of other great tins)

 

For the cake

• 6 medium eggs
• 350g caster sugar
• 350g marg/butter
• 300g self raising flour
• 50g cocoa powder
• (Optional) chocolate chips

For the icing/decoration

• 80g marg/butter
• 300g of icing sugar
• Splash of milk

• 500g of pink icing (Renshaw)
• 250g of red icing (Renshaw)
• Small amount of white icing
• Small amount of black icing

Pre-coloured icing can be bought in Tesco (or for more choice/pack sizes try Hobbycraft/online)

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Making the cake...

1. Pre heat oven to 160C
2. Grease the tin (perhaps consider using a cake release spray - available from Tesco)
3. Put the marg and caster sugar into a large bowl and mix well
4. Break eggs into a measuring jug and beat with a fork
5. Add about a third of the flour and a third of the eggs and mix in
6. Add the cocoa powder, some more flour and some more egg and mix in
7. Repeat 5 until all the egg, flour and cocoa powder is incorporated
8. Finally stir in the chocolate chips
9. Cook for 30 minutes, then check and if necessary cover with tin foil before returning to the oven for a further 10 minutes.
10. Wait 10 minutes after taking the cake out of the oven before turning out onto a large cake board or tray

Before baking

Baked cake

Naked Peppa Pig cake before decoration

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Decorating the cake...

Start by making buttercream with the icing sugar and marg and then roughly covering the cake. This will make the cake taste better and the icing stick.

Next roll out the pink icing to about 3mm thick, making sure that there is sufficient icing in each direction to cover just over half the cake, and the edges.

Don't worry about the neck edge being straight or smooth as this will be covered by the red icing anyway.

Then use a sharp knife to trim around the edges

Next roll out the red icing.

Use the cake tin to gently mark the shape of the body into the icing - again make sure that there is sufficient icing to cover all sides.

This mark will also allow you to neatly cut the neck edge with a knife before lifting it onto the cake

The hard part is now done!

All you need to do now is add the finishing touches.

• Mix a small amount of pink and white icing together and then make a disk shape for each ear and the nose
• From the red icing still rolled out on the worktop, cut a smile (I used the neck edge)
• Mix a small amount of red with either pink or white icing and make a disk for Peppa's rosy cheek
• Make two arms (see picture below)
• Finally add two eyes and two nostrils
• Then you're done - just use a damp paper towel to wipe any stray buttercream/icing sugar off the edge of the tray

Really easy (but seriously impressive) bakewell slices

This bakewell tart looks really impressive with its clear layers, but by using bought short crust pastry it is actually really simple to make

You will need

• Rectangular tin
• Ready rolled sweet shortcrust pastry
• 4 tbsp of cherry jam (or raspberry if you can't find cherry jam)
• 200g butter or marg (plus a little for greasing)
• 200g caster sugar
• 100g self raising flour
• 1 tsp baking power
• 50g ground almond
• 1/2 tsp of almond extract
• 10 glace cherries
• 200g icing sugar

Getting started

• Preheat the oven to 180 degrees C
• Grease your tin and cut the pastry to fit the base, press it gently into the corners and then prick it all over with a fork to prevent it rising too much

 



The use the paper the pastry came off to cover it, and then add baking beans (or pasta)

Bake in the oven for 10 minutes until just cooked, and then remove the paper and beans/pasta and then return to the oven for another 2 minutes

Spread the jam over the pastry and set aside while you begin to make the filling

 

• In a large bowl, combine the butter, sugar, ground almond, flour and baking powder and mix.
• Break the eggs into another bowl, add the almond extract and beat

Slowly incorporate the eggs into the large bowl and mix well until you have a loose cake mix

• Pour this slowly/gently over the pastry (to prevent disturbing the jam layer) and then place in the oven
• After 35 minutes check how things are going and if the middle still wobbles but the edges are cooked, loosely cover with tin foil before returning to the oven for a further 10 minutes

• While the bake is cooling, slice your cherries in two and mix the icing sugar with a little water. Do this slowly, so that the icing has some movement and will slowly run off the back of the spoon but is not too wet.
• Spoon the icing onto the cake and spread to the corners
• Decorate by laying the cherries out in a grid pattern

• The cake can then be cut between the cherries to make slices (2 cherry halves per piece) or smaller squares (with a cherry in the centre)

Finally serve and allow people to admire the perfectly formed layers!

Sticky lemon iced traybake

Soft, moist and deliciously zingy and sweet. Yum Yum!

It's unlikely to be the most attractive cake you'll ever make, but it is really quick, simple and perfect for guests, parties or munching after dinner!

You will need

 Equipment

A tin (like one you might make lasagne in) lined with baking paper or well greased.
(Whisk, large bowl and an oven)
 

For the cake

2 large eggs
150g self raising flour
150g of butter or marg
150g of caster sugar
2 tablespoons of marmalade or apricot jam
 

For the icing

200g of icing sugar
Lemon juice (or flavoring)
Orange juice

Making the cake

• Pre heat oven to 160 degrees C
• Put caster sugar and butter together in a large bowl and mix until light and fluffy
• Add half the flour and one egg. Mix well
• Add the other egg and rest of the flour. Mix well
• Add the jam/marmalade and mix in.
• Tip the mixture into the tray and let it find a level.
• Bake for 25 minutes until springy to touch and light brown in colour
• Leave to cool in the tin

Icing the cake

• Make a few small holes in the cake using a skewer (to allow the icing to slightly seep into and flavour the cake)
• Sift the icing sugar into a bowl
• Add a big squirt of lemon juice and begin mixing into the icing sugar with a spoon
• Add a couple of drops of orange juice at a time until you have a thick icing. It should just pour but not be too runny (or it will run off the cake before it sets)
• If you do add too much liquid add a bit more icing sugar to cancel it out.
• Pour the icing over the cake and smooth to edges.
• Allow to set in the tin.

When completely set, remove from the tin and cut into fingers or smaller squares (if you're expecting lots of people). Enjoy!!

Making the perfect cupcake

This is officially the perfect cupcake!

Over the last few months I have been trying out lots of different recipes in practice for my baby's Christening. I've tried lots of different types, lemon, chocolate, raspberry swirl, but concluded that this vanilla cupcake recipe is the best. Simple to make but gives a lovely rise and perfect base for any favour icing or special decoration.

This recipe takes about 10 minutes to make and 25 minutes in the oven.

 

Pre heat your oven to 160 degrees and put 12 cases into a cupcake tray.

 

Begin by measuring 2 large eggs. This will be your base weight. For example 150g.

 

Whatever your 2 eggs weigh, you will need the same amount of self raising flour, same amount of caster sugar and same amount of butter.

 

This ensures the cakes are perfectly balanced. Using the freshest eggs you can find will also help the rise.

 

What to do...

1. Beat the butter and sugar together


2. Mix in one egg at a time, adding a small amount of flour between each one to prevent the batter from splitting


3. Slowly mix the (sifted) flour into the batter


4. Give the batter a final stir until it's almost smooth - if you're planning to add chocolate chips or similar, do it now!


5. Divide the batter between the cases - if necessary use more cases rather than overfilling!


6. Bake for 20-25 minutes


7. Allow to fully cool before icing or decorating


8. Decorate as required (Buttercream is great)

Simple, scrummy, yummy, jammy coconut tray bake

This is a quick and simple tray bake that comes out of the oven sticky and jammy and gorgeous.

 

The bubbling red jam could make this a great recipe to make with the kids for Halloween.

 

You will need...

• 3 large eggs
• Self raising flour
• Caster sugar
• Marg or butter
• Strawberry jam
• Shredded coconut

 

Getting started...

Grease a tray and put the oven on at 180



Weigh the eggs (still in their shells) this will be the weight you base everything else on

Now weigh out the same amount of butter  and sugar (e.g. if your eggs weighed 180g, weigh out 180g of butter and 180g of sugar).

 

In another bowl, weigh out 40% of the base weight in coconut, and 60% of the base weight of self raising flour.

 

 

Making the main cake

• Cream the butter and sugar together until light and fluffy
• Add about 1/3 of the coconut/flour and 1 egg and then mix
• Repeat until all of the coconut, flour and eggs have been mixed in
• Spoon into the tray and whack it in the oven (timer on 20 minutes)




 

Making it jammy!

 

While the sponge bakes, mix 2-3 spoonfuls of jam with a similar amount of coconut. It should move when tipped, but only slowly, make sure it is spreadable.





 

 

When the cake has been in the oven for 20 minutes, take it our and check it is cooked. It should be firm and springy to touch. It will be going back in for another 5 minutes, but it should be cooked first.

 

 

Return the cake to the oven and cook for a further 5-10 minutes until the jam is starting to bubble.

 

 

 Take out, allow to cool, and then slice and serve. Yum yum yum!

Eggscellent Easter Egg/Bunny Cakes

You will need

• 140g caster sugar
• 140g of butter/marg for cake
• 125g of self raising flour
• White chocolate chips (optional)
• 15g of cocoa for cake
• 2 eggs
• 200g of icing sugar
• 40g of butter for icing
• 15g of cocoa for icing
• chocolate strands (optional)
• Mini eggs or smarties eggs
• Malteasters mini rabbits (little disappointed there were only 5 in the packet)

Getting started
 
Preheat oven to 180 and put paper cases into a 12 hole cupcake tray
 
Making the cakes

• Whisk the caster sugar and butter/marg together until smooth
• add one egg and half the flour and whisk
• add the other egg, rest of the flour and the cocoa
• whisk for 2 minutes
• add half your chocolate chips
• Put a tablespoon of the batter into each paper case and then top up if necessary
• TIP! Chocolate chips often sink in light cupcakes, so as well as adding some to the batter, sprinkle a few onto the top of each cake. These may sink to the middle, or stay near the top - either way, it won't look like all of your chocoloate chips have sunk to the bottom!!
• Bake for 25 minutes

 
Icing and decorating

• Wait for the cakes to cool completely
• Add the icing sugar, cocoa and butter to a large bowl
• Starting with a spoon (rather than an electric mixer) to avoid sending a cloud of icing sugar into the sky, slowly mix the butter into the icing
• Once combined, whisk for a couple of minutes
• If the icing is too thick, add some milk - too thin add a little more icing sugar
• (Optional) add the chocolate strands to good the icing a crunch and more nest like appearance!
• Spoon into an icing bag with a star nozzle
• Pipe a circle around the edge of each cake and then another inside this (making a nest shape)
• Decorate with the mini eggs and bunnies.
• Job done!!



 

Choco Cointreau Christmas Tree Cupcakes

 

 

You will need...

 

Cake

• 2 large eggs
• 120g Self raising flour
• 140g Caster sugar
• 140g Marg or butter
• 20g cocopowder
• a handful of white and milk chocolate chips
• Cointreau

Icing

• 80g of butter for icing
• 250g icing sugar
• splash of milk
• Green colouring
• Decorations (such as chocolate stars, coloured balls etc)

Other

• A cupcake tray
• 12 cupcake cases
• an icing bag and wide star nozzle

 
Getting started...

 Put the cases into the cupcake tray and pre heat oven to 180 degrees
  
Making the main cakes
1. Put the 140g of butter into a large bowl and mix well with the caster sugar
2. Add half the flour and one egg and mix
3. Add the other egg, rest of the flour and the coco powder
4. Mix until light and fluffy with the coco powder is well distributed
5. Throw in the chocolate chips and give it a final stir
6. Put a heaped dessert spoon of the mix into each of the cases
7. Bake for 25 minutes until the cakes are springy
8. When the cakes come out of the oven, put are still warm, pour a couple of teaspoons of cointreau over each cake



Making the icing and decorating
1. Put 80g of butter in a bowl with the icing sugar
2. Add a drip of green food colouring and a splash of milk
3. Mix very slowly with the back of a spoon until all of the icing sugar is mixed with the butter and won't fly up in the air when the electric mixer goes in!
4. Mix well until fluffy. Add a little more milk if neccessary remembering that the icing needs to be able to hold its shape but also pipe.
5. Spoon the icing into the icing bag (using a large star nozzle)
6. Start by piping a circle taking up about 3/4 of the cake, then add a whirl on top, giving a final squeeze to the bag before letting go.
7. Repeat on the other 11 cakes
8. Add decorations, like sugar or chocolate stars/snowflakes and chocolate balls
9. Admire!
10. Enjoy!