General Chat

easy , fool proof - good enough to impress HIS aunt - Suggestions please Jess x

They do a lovely range in asda's.........lol

victoria sandwich 6oz SR flour 6oz butter 6oz white sugar 3 eggs cream butter and suger together than mix in eggs finally stir in flour - add a few drops of vanilla. split between 2 sandwich tins and bake at 180C until golden and firm (a knife will come out clean) allow to cool. sandwich with jam and cream. dust with icing sugar and searve

was going to be brave and make- is that wise? am ok at scones, flapjacks and that kind of thing, not very cake brave No idea what she likes/dislikes!

my old man swears by doing them using the microwave......takes no time at all.

Jamaica Ginger Cake Tin of mandarins Whipped cream Flaked almonds optional Split cake and spread both sides with some of the cream. Put the tatty bits of mandarin in the middle with the cream. Sandwich back together. Spread the rest of the cream over the top and sides and decoratethe top with the nice mandarins. Stick flaked almonds to the sides if you like. Nice, easy, quick and very tasty. Dianne xx

4oz self raising flour... sifted 1 t.spn baking powder 4oz soft marge or butter 4oz caster sugar 2 large eggs 3 drops vanilla essence gas mark 3 sling everything in together, making sure flour well sifted, beat with electric whisk, if mix a bit thick add a teaspoon or two of luke warm water divide into two greased and floured 7 inch tins and cook for about 30 mins, give it no more than a min after coming out of oven then loosen cakes with knife and put them on to cooling rack, fill as desired...............this receipe has never failed me..........I usually fill with fresh cream and raspberries..........Barbara,

Jess, just looked in the old hand written book…… Banana Loaf (is that scrummy or what) 8 oz Plain Flour 3 tsps Baking flour Pinch of Salt 2 oz Margargine 2 oz Demerera Sugar I egg 3 Ripe Banana’s 4 Tbs Milk 6 oz Mixed dried fruit Mix everything together, except for the fruit, until smooth, then add the fruit, bake on Mk 5 for 45 and Hey presto!!! In-Laws sorted mate!!!!!! It is damn deleciouse! Kim x

any more suggestions from daytime folk please

Marks and Spencers Gwynne

This is SO easy and I mean EASY and looks and tastes good. MINCEMEAT CAKE 1lb jar mincemeat 4oz marge 4oz caster sugar 2 large eggs 8oz self raising flour Cream marge and sugar Add eggs one at a time Beat well Fold in flour and 1 tablespoon milk Add mincemeat Chuck it in 7 or 8 inch tin Cook Gas 4 180C 350F One and a half hours'ish Also got a recipe for a very rich chocolate cake - bit more hassle but the result is lush - you want that too? Have been told it's 'to die for' and I'm no cook. Mags xx

Buy one from your local bakery so it doesn't have that 'factory' look.

I love Delia's Iced Lemon Curd Layer Cake - I have made it many times, it's dead easy and you can use lemon curd from a jar rather than making your own if you prefer (I do): Iced Lemon Curd Layer Cake You couldn't get a more lemony recipe than this: layers of lemon-flavoured sponge, filled with home-made lemon curd and then a lemon icing for the finishing touch. It's wonderful. For the cake: Ingredients grated zest 1 lemon 1 tablespoon lemon juice 6 oz (175 g) self-raising flour, sifted 1 level teaspoon baking powder 6 oz (175 g) butter at room temperature 6 oz (175 g) caster sugar 3 large eggs For the lemon curd: grated zest and juice 1 large juicy lemon 3 oz (75 g) caster sugar 2 large eggs 2 oz (50 g) unsalted butter For the icing: zest 1 large lemon 2 oz (50 g) sifted icing sugar 2-3 teaspoons lemon juice Pre-heat the oven to gas mark 3, 325°F (170°C). Prepare two 7 inch (18 cm) sandwich tins, 1½ inches (4 cm) deep, by greasing them, lining the bases with silicone paper (baking parchment) and greasing the paper too. Just measure all the cake ingredients into a mixing bowl and beat – ideally with an electric hand whisk – till you have a smooth, creamy consistency. Then divide the mixture evenly between the two tins and bake them on the centre shelf of the oven for about 35 minutes or until the centres feel springy when lightly touched with a little finger. While the cakes are cooking, make the lemon curd. Place the sugar and grated lemon zest in a bowl, whisk the lemon juice together with the eggs, then pour this over the sugar. Then add the butter cut into little pieces, and place the bowl over a pan of barely simmering water. Stir frequently till thickened – about 20 minutes. You don't have to stay with it – just come back from time to time to give it a stir. When the cakes are cooked, remove them from the oven and after about 30 seconds turn them out on to a wire rack. When they are absolutely cold – and not before – carefully cut each one horizontally into two using a sharp serrated knife. Now spread the curd thickly to sandwich the sponges together. Then to make the icing, begin by removing the zest from the lemon – it's best to use a zester to get long, curly strips. Then sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a soft, runny consistency. Allow the icing to stand for 5 minutes before spreading it on top of the cake with a knife, almost to the edges, and don't worry if it runs a little down the sides of the cake. Then scatter the lemon zest over the top and leave it for half an hour for the icing to firm up before serving. This recipe is taken from Delia Smith’s Summer Collection. Liz

Jess this chocolate cake is the best I've ever tasted and is in a children's cookery book. It never goes wrong and I use it as an ordinary and extra special recipe whenever I need a quick cake for anything. 125g self-raising flour 25g cocoa powder (must be cocoa) 1 teaspoon baking powder 150g soft marg or butter 150g caster sugar 1 teaspoon vanilla essence 3 eggs 2 tablespoons cold water 150g bournville or similar dark chocolate (broken into squares) 142ml carton double cream Preheat oven to Gas Mark 3, 160C, 325F. Grease and line a deep 20cm round cake tin. Put flour, cocoa powder and baking powder in a sieve and shake into a large mixing bowl. Add the marg(or butter), sugar, vanilla essence, eggs and water. Beat with electric mixer until smooth and pour into the tin. Bake for 40-45 mins. Should be springy on top and slightly coming away from sides of tin when cooked. Leave to cool in the tin for 15 mins. Filling and topping (Ganache Icing) Gently heat the cream in a non stick pan. Do not boil. Remove from the heat and add all the chocolate pieces. Stir until dark and glossy with no lumps. Cut cake in half. Spread a third of the chocolate inside the cake (it will sink in slightly and look meagre but trust me it's not a problem). Replace top of cake and put cake on large serving plate. Pour remaining ganache over. It will spread itself across the top and down the sides. When it's finished spreading sprinkle with chocolate curls or anything else. For very special occasions I use small fresh flowers to decorate. My kids love to eat it cold or hot so you can heat individual slices in the microwave and it's like a hot choc fudge cake! Daisy

SULTANA SLAB CAKE 1Ib Sultanas 3 Eggs 12oz Castor sugar 2tsp Almond Essence 8oz Butter 12oz Plain Flour 2tsp Baking Powder 1)Boil sultanas in water for 15 minutes 2)Drain & add butter---melt (do it immediately or the butter won’t melt) 3)Mix sugar, eggs and almond essence together 4)Add sultanas 5)Add flour & baking powder 6)Mix thoroughly 7)Pour in baking tin(s) 8)Bake Gas Mark 3 for 1hr 15m or until cooked My 11 year old daughter now makes this for me and it is fab everytime (i taught her well) lol You can keep it in a Tin for months, but it never stays more then a day in our house Let us know what you made in the end Annie x

Hi Jess BW's idea is good, I buy a plain sponge then slice down the middle and add my own filling ie fresh cream and strawberries!! Kaz :o)) Is cheating but is safe

Or buy a Betty Crocker or Jane Asher cake mix. Both are brilliant! Dee x

Hi Jess, I am with BW and Kazz, buy a plain one from local bakery, slice in half and add fruit and cream. Or buy a plain chocolate one, slice down the middle, add cream and grate chocolate over the top. Have fun Gloria :-))))

I'm with Dee - buy a Betty Crocker cake mix and a tub of her frosting. Yummy! Noone need know it's a mix and Betty Crockers are so tasty it will taste homemade without the hassle! Joanne btw when I lived in the States my roommates were amazed that you could actually make a cake 'from scatch' after I made one for them. They had never seen it done before as they ALWAYS used cake mixes and called that 'making a cake'. They were in shock as they asked me questions such as 'so you actually used flour, eggs etc and not a mix???' I found it very amusing :)

Ok, Jury is back,I'm torn between Daisys chocolate cake and Kim from Sandhurst's banana one....so will do both. going to make the banana one tonight and the chocolate one tommmorow lets see if they ever come to tea again! many thanks Jess x