Autumn Birthday or Anniversary Cake recipe

Autumn Birthday or Anniversary Cake

4 oz. (1 cup) self-raising flour, sifted
1 level teaspoon baking powder, sifted
4 oz. (1/2 cup) easy-cream margarine
4 oz. (1/2 cup) castor (granulated) sugar
2 large eggs

Chocolate Glace Fudge Icing
1 oz. (2 T) margarine
3 tablespoons (3 3/4 T) water
2 oz. (2 squares) plain (bitter) chocolate
6 oz. (1 cup) icing (confectioners') sugar, sifted
2 oz. (1/2 cup) blanched and chopped almonds

White Glace Icing
4 level tablespoons (5 T) sifted icing (confectioners') sugar
Few drops warm water

Pre-heat oven to moderate (350°F, Gas Mark 4). Brush an 8 in. sandwich tin (cake pan) with melted margarine and line the base with greased greaseproof (waxed) paper.
Place all cake ingredients into a bowl and beat with a wooden spoon until well mixed, about 3 minutes.

Transfer the mixture to the prepared tin (pan) and bake in the centre of the oven for 25-35 minutes or until well-risen, golden and firm. Leave in the tin (pan) for 5 minutes then turn out and cool on a wire (cake) rack. Place a leaf-shaped paper pattern on top of the cold cake and cut round to form a large leaf.

Chocolate Glace Fudge Icing: place the mar-garine, water and chocolate in a bowl standing over a saucepan of hot water. Leave until the chocolate has melted, stirring once or twice. Remove from heat, cool slightly, then beat in the sugar. Continue beating until the mixture is a coating consistency.

Pour over the cake and press the chopped almonds around the sides. Transfer to a cake board.

White Glace Icing: mix the sugar to a stiffish paste with warm water. With a writing tube and forcing bag, pipe lines on the cake to represent the veins of the leaf.

Chocolate Sandwich Cake recipe

Chocolate Sandwich Cake

5 oz. (1 1/4 cups) self-raising flour
1 oz. vanilla flavoured custard powder
(1/4 cup cornstarch + 1 teaspoon vanilla extract)
1 oz. (1/4 cup) cocoa powder
6 oz. (3/4 cup) butter or margarine (or mixture), softened
6 oz. (3/4 cup) castor (granulated) sugar
3 standard eggs
2 tablespoons (2 1/2 T) milk

Pre-heat oven to moderate (350°F, Gas Mark 4). Brush two 8 in. sandwich tins (cake pans) with melted fat. Line bases with rounds of greased greaseproof (waxed) paper.
Sift the flour, custard powder (cornstarch) and cocoa together twice. Cream the butter or margarine and sugar together until light and fluffy, then beat in the whole eggs, one at a time, adding a dessertspoon (tablespoon) sifted dry ingredients with each. (If using cornstarch, beat in 1 teaspoon vanilla extract with the egg.) Fold in half the remaining flour mixture with a large metal spoon, stir in the milk then fold in the remaining flour.

Divide equally between the prepared tins (pans) and bake in the centre of the oven for 30-35 minutes or until well risen and firm. Leave in the tins (pans) for 5 minutes, then turn out on to a wire (cake) rack. When cold, sandwich together with chocolate butter cream.

Chocolate Butter Cream
3 oz. (1/2 cup) icing (confectioner's) sugar
1 level dessertspoon (1 T) cocoa powder
2 oz. (1/4 cup) butter
1/2 teaspoon vanilla essence(extract)
1 dessertspoon (1 T) hot water

Sift the sugar and cocoa together, then cream with the butter till light in texture and pale in colour. Add the vanilla essence (extract) and water and beat in thoroughly.

Marshmallow Petal Birthday Cake recipe

Marshmallow Petal Birthday Cake

Make up Chocolate Sandwich Cake.
http://cakerecipebook.blogspot.com/2009/12/chocolate-sandwich-cake-recipe.html

When cold, cut each cake in half horizontally (4 slices).
Make up butter cream: cream 8 oz. (1 cup) butter with 1 lb. (just over 2 1/2 cups) sifted icing (con¬fectioners') sugar and 2 tablespoons (2 1/2 T) milk. Colour pale pink with red food colouring then sandwich layers of cake together generously with butter cream. Swirl remaining cream over top.

To make marshmallow petals: snip as many white marshmallows as required 6 times with scissors dipped into hot water (6 petals). Stand on top of cake then place a candle and holder in centre of each.

Silver Wedding Cake

Make exactly as Golden Wedding Cake, but colour the butter cream pale blue with food colouring. Decorate with silver ornaments.

Golden wedding cake : http://cakerecipebook.blogspot.com/2009/12/golden-wedding-cake-recipe.html

Valentine Cake Recipe

Valentine Cake

Make up Victoria Sandwich mixture
http://cakerecipebook.blogspot.com/2009/12/victoria-sandwich-cake.html

Bake in a greased and lined heart-shaped tin (pan) or 8 in. sandwich tin (cake pan) for 35-40 minutes in the centre of a moderate oven (350°F, Gas Mark 4).
Leave in the tin (pan) for 5 minutes then turn out on to a wire (cake) rack. Peel away paper. If the cake was baked in a heart-shaped tin (pan) cut in half horizontally. If baked in a sandwich tin (pan), cut into a heart-shape and then slice in half horizontally.

Sandwich the cake together with a little apricot jam (preserves).

Topping: beat 1/4 pint (5/8 cup) double cream (whipping cream) with 1 tablespoon (1 1/4 T) milk until thick, then stir in 2 tablespoons
(2 1/2 T) melted and sieved apricot jam (preserves). Spread thickly over the top of the cake.

Break up 3 oz. (3 squares) plain (semi-sweet) chocolate and put into a bowl over hot water. Leave until melted then stir in 1 1/2 oz. (1 cup) cornflakes. Leave until almost cold then pile on top of the cake. Refrigerate for 10-15 minutes for chocolate to harden.

If possible, make and eat on the same day.

Victoria Sandwich Cake

Victoria Sandwich Cake
4 oz. (1 cup) self-raising flour
Dash of salt
4 oz. (1/2 cup) mixture margarine and butter, or other combination
4 oz. (1/2 cup) castor (granulated) sugar
1 teaspoon vanilla essence (extract)
2 standard eggs

Pre-heat oven to moderate (350°F, Gas Mark 4). Brush two 7 in. round sandwich tins (cake pans) with melted fat. Line bases with rounds of greaseproof (waxed) paper and brush paper with more fat.

Sift the flour and salt into a bowl.
Put the fat, sugar and vanilla essence into another bowl and cream until light and fluffy. Beat in the whole eggs, one at a time, adding a dessertspoon (tablespoon) sifted dry ingredients with each. Fold in remaining flour with a large metal spoon.

Divide mixture equally between the prepared tins (pans). Spread evenly with a knife then tap the tins (pans) gently to disperse air bubbles. Bake in the centre of the oven for 25-30 minutes or until well risen and golden. Remove from the oven and leave in tins (pans) for 5 minutes.

Turn out and cool on a wire rack.
When completely cold, sandwich together with jam (preserves) and sprinkle with a little sifted icing (confectioner's) sugar or castor (granulated) sugar

Cream-filled Victoria Sandwich
Make exactly as above. Fill with jam (preserves) plus whipped cream or butter cream.
To make a simple butter cream, beat 2 oz. (1/4 cup) butter until very soft. Gradually beat in 3-4oz. (1/2-5/8cup)sifted icing (confectioner's) sugar and continue beating until light and fluffy. If liked, flavour to taste with vanilla.

Golden Wedding Cake recipe

Golden Wedding Cake
10 oz. (22 cups) self-raising flour
1/4 level teaspoon salt
8 oz. (1 cup) butter or margarine, softened 8 oz. (1 cup) castor (granulated) sugar 1 teaspoon vanilla essence (extract) 1 level teaspoon finely grated lemon peel
(optional)
4 standard eggs
3 tablespoons (3 3/4 T) milk

Golden Butter Cream
8 oz. (1 cup) butter
1 lb. (2 1/2 cups) icing (confectioners') sugar
3 teaspoons lemon juice
Yellow food colouring
Apricot jam (preserves)

Glace Icing
2 lb. (7 cups) icing (confectioners') sugar
Strained juice of 1 lemon
Warm water

Pre-heat oven to moderate (350°F, Gas Mark 4). Brush one 9 in., one 8 in. and one 7 in. round sandwich tin (cake pan) with melted margarine. Line the bases with rounds of greased, grease¬proof (waxed) paper.
Sift together the flour and salt.

Cream the butter or margarine with sugar, vanilla essence and lemon peel until light and fluffy. Beat in the whole eggs, one at a time, adding a tablespoon flour mixture with each. Using a large metal spoon, fold in the remaining flour mixture alternately with the milk.

Transfer to the prepared tins (pans) and bake in the centre and one shelf below centre of the oven for 15 minutes. Reverse the position of the cakes and continue to bake for a further 10-15 minutes or until well risen and golden. Leave in the tins (pans) for 5 minutes then turn out and cool on wire (cake) racks. Peel away the paper.

To make Butter Cream: beat the butter until soft then gradually beat in the sugar and lemon juice. Continue beating until light and fluffy. Heighten colour by beating in the colouring.
Split each cake in half horizontally and sandwich together with apricot jam (preserves) and a little butter cream. Stand the cakes one on top of the other (largest at the base) and hold in position with a little butter cream. Put on a large rack.

To make glace icing: sift the sugar into a large bowl and gradually mix to a smooth, semi-stiff icing with lemon juice and water. Pour over the top of the tiered cake and allow it to fall down the sides and find its own level; any thin patches should, however, be covered with icing by spreading it on with a knife (spatula).

When the icing has set firmly, carefully transfer the cake to a silver board and pipe lines of butter cream along the lower edge of the bottom cake and also where the tiers join. Decorate with yellow and gold ornaments, flowers, etc.

Christmas Cake made with corn oil

Christmas Cake made with corn oil

2 standard eggs
6 oz. (3/4 cup) soft brown sugar
¼ pint ( 5/8 cup) corn oil
10oz. (2 1/2 cups) plain (all-purpose) flour
1 1/2 level teaspoons baking powder
Dash of salt
3 tablespoons sweet sherry or port
1 lb. 6 oz. (4 1/2 cups) mixed (chopped) dried fruit
4 oz. (just under 1 cup) mixed chopped peel
3 oz. (3/4 cup) blanched and chopped almonds
3 tablespoons (3 3/4) glace cherries, chopped

Almond Paste
12 oz. (1 1/2 cups) ground almonds
6 oz. (1 cup) icing (confectioners') sugar, sifted
1 standard egg, beaten
¼ level teaspoon each almond and vanilla essence (extract)
A little lemon juice

Royal Icing
1 1/2 lb. (4 cups) icing (confectioners') sugar, sifted
3 standard egg whites
2 teaspoons fresh lemon juice
1 teaspoon glycerine

Pre-heat oven to cool (300cF, Gas Mark 2). Brush an 8 in. round or 7 in. square cake tin (pan) with melted fat. Line the base and sides with greaseproof (waxed) paper and brush with more fat.

Beat together the eggs, sugar and oil. Stir in flour sifted with the baking powder and salt. Add the sherry or port. Fold in the fruit, peel, almonds and cherries. Transfer to the prepared tin (pan) and level the top with a knife.

Bake in the centre of the oven for 2-3 hours or until a cocktail stick, inserted into the centre comes out clean. Leave in the tin (pan) for at least 15 minutes before turning out on to a wire (cake) rack.

When completely cold, wrap in foil and leave for at least a week to mature before covering with almond paste.

To make Almond Paste then use to cover the top

To make Almond Paste: place all the in-gredients in a bowl and mix well together to form a stiff paste; knead until smooth. Dust a work top with castor (granulated) sugar and roll out one-third of the paste to a round large enough to cover the top of the cake. Brush the cake with apricot jam (preserves) and cover with Almond Paste. Trim the edges. Roll out remaining two-thirds of Almond Paste into a long strip the length and width of the sides of the cake. Brush the sides with apricot jam (preserves) and cover with Almond Paste. Seal the join.
Allow Almond Paste to dry for at least 3-4 days before icing.

Wedding Cake recipe

Wedding Cake
1 lb. (4 cups) plain (all-purpose) flour
2 level teaspoons mixed spice
1 level teaspoon cinnamon
12 oz. (1 1/2 cups) butter or margarine
12 oz. (1 1/2 cups) soft brown sugar
6 standard eggs
2 tablespoons (2 1/2 T) treacle (dark molasses)
4 tablespoons (5 T) sweet sherry or brandy
1 teaspoon almond essence (extract)
1 tablespoon (1 1/4 T) liquid coffee essence (strong coffee)
2 oz. (1/2 cup) blanched almonds, chopped
2 oz. (1/4 cup) ground almonds
1 lb. (3 cups) sultanas (golden raisins)
12 oz. (just under 2 1/2 cups) currants
8 oz. (1 1/2 cups) seedless raisins
2 oz. (4 pieces) preserved ginger, chopped
4 tablespoons (5 T) glace cherries, halved
2 oz. (1/2 cup) mixed chopped peel Finely grated peel of 1 orange

Almond Paste:
1 lb. (2 cups) ground almonds
8 oz. (1 cup) castor (granulated) sugar
1 lb. (2 1/2 cups) icing (confectioners') sugar, sifted
2 standard eggs
2 teaspoons brandy
1 teaspoon vanilla essence (extract)
1/2 teaspoon almond essence (extract) Lemon juice
Apricot jam (preserve)

Royal Icing
5 egg whites
Approximately 2 lb. (5 cups) icing (confectioners') sugar, sifted Blue food colouring
4 drops glycerine

Pre-heat oven to cool (300°F, Gas Mark 2). Brush one 8 in. and one 6 in. square cake tin (pan) with melted fat. Line the base and sides with double thickness greaseproof (waxed) paper and brush with more fat. Sift together the flour, mixed spice and cinnamon.
Cream the butter or margarine and sugar together until light and fluffy then beat in the whole eggs, one at a time, adding a dessertspoon (tablespoon) dry ingredients with each.
Lightly fold in half the flour mixture, then stir in the treacle (molasses), sherry or brandy, almond essence (extract), coffee essence (coffee) and chopped and ground almonds. Thoroughly mix in the fruit, ginger, cherries, mixed peel and orange peel. Using a large metal spoon, stir in the remaining flour, then transfer the mixture to the
prepared tins (pans).
Bake the small cake in the centre of the oven and the large cake on shelf below for 2 hours. Reverse position of cakes. Bake the smaller cake for a further 30-45 minutes, the large cake for another 1 1 1/2-2 hours, or until a cocktail stick etc. inserted into the centre of the cakes comes out clean.
Leave 20 minutes before turning out and cooling on wire (cake) racks. Wrap in aluminium foil when completely cold and leave for at least one week before covering with Almond Paste.

To make Almond Paste:
Mix together the almonds and sugars then form into a fairly stiff paste with the eggs, brandy, essences (extracts) and lemon juice. Turn on to a sugar-dusted surface and knead until smooth, working in a little extra sifted icing (confection¬ers') sugar if almond paste is on the wet side, or a little extra beaten egg if it is on the dry side. Brush the sides and tops of both cakes with melted and sieved apricot jam (preserves), then very neatly cover the top and sides of the larger cake with two-thirds of the almond paste. Repeat with the smaller cake using remaining almond paste.
Place on boards 2 in. larger all the way round than the cakes, and set both aside for at least a week before covering with Royal Icing. In this way the almond paste will become firm and therefore the almond oil is not as likely to come through and discolour the white icing.

To make Royal Icing:
Lightly beat the egg whites then gradually add the icing (confectioners') sugar, beating thoroughly until a smooth, semi-stiff (but pliable) icing is formed. Stir in sufficient blue food colouring to make the mixture appear very white, then add the glycerine to prevent the icing becoming rock hard, brittle and difficult to cut.
Spread the icing over the top and sides of the cakes, smoothing with a large, flat-bladed knife (spatula) dipped from time to time in hot water and shaken dry. Leave for a few days for icing to harden before decorating.

To decorate and finish cake:
Make up the Royal Icing as above, using about half to three-quarters of the quantity; omit the glycerine and add 2 teaspoons lemon juice. Pipe the tops and sides of the two cakes as liked with rosettes, lines of trellis, dots, etc. Decorate with silver horseshoes and cupids, then fix three small pillars on the lower tier using icing to hold them in place.
When completely set and hardened, stand the smaller tier on the pillars and top with any suitable bridal decoration.

Engagement Cake recipe

Engagement Cake
4 oz. (1 cup) self-raising flour, sifted
1 level teaspoon baking powder, sifted
4 oz. (1/2 cup) luxury or easy-cream margarine
4 oz. (1/2 cup) castor (granulated) sugar
2 large eggs
Finely grated peel of 1 small orange

Chocolate Icing
1 oz. (2 T) luxury or easy-cream margarine
3 tablespoons (3 3/4 T) cold water
2 oz. (2 squares) plain (bitter) chocolate
6 oz. (1 cup) icing (confectioners') sugar, sifted

Decoration
12 yd. ribbon (colour to taste)
A circlet of fresh or artificial blossom

Pre-heat oven to moderate (350°F, Gas Mark 4). Brush an 8 in. sandwich tin (cake pan) with melted margarine and line the base with greased greaseproof (waxed) paper.
Place all cake ingredients into a mixing bowl and beat together with a wooden spoon until well-mixed, about 3 minutes.
Transfer to the prepared tin (pan) and bake in the centre of the oven for 25-35 minutes or until well risen and golden. Leave in the tin (pan) for 5 minutes then turn out and cool on a wire (cake) rack.

To make icing and decorate the cake:
Put all the ingredients, except sugar, in a bowl over a saucepan of hot water. Stir until the chocolate is melted and the mixture thickens slightly. Cool a little then beat in the sugar. Continue beating until the icing is of a coating consistency. Pour over the cake and leave to set.
Place the cake on a cakeboard or flat plate, tie ribbon round the sides (finishing with a bow), then stand a circlet of blossom on top.

Cakes

Cake-making is one of life's more pleasurable occupations simply be-cause it does not fall into the category of routine cooking. Basic meals have to be provided, day after day, with monotonous regularity, but cakes are something different, something spec-dal, and something apart. One usually makes them because one wants to and not because one has to and for this very reason one's approach is tempered with enthusiasm and eagerness rather than with boredom and marginal irritation at having to produce something for supper yet again.



This site, to cover as much ground as possible, but obviously there are omissions. This is inevitable. There is something for everyone, be it a simple family cake for a children's tuck-in or an exotic gateau for a very special and important occasion.