Tina's Special Cakes

08/02/2020

Birthday cake for my cousin Colin x

24/11/2019

25/07/2018

This was my 1st go at this type of cake. I was so pleased my niece Fiona and Simon loved it.

29/11/2015

29/11/2015

Latest cake using edable lace

25/08/2015

Latest cake

17/08/2015

Latest cake made for wedding this week

31/01/2015

This is my latest cake.

27/06/2014

CakeBaker
** RECIPE** Black Forest Cupcakes

115g (4½ oz) caster sugar
115g (4½ oz) unsalted butter
2 free range eggs (beaten)
85g (3½ oz) self-raising flour
30g (1½ oz) good quality cocoa
1 teaspoon baking powder
Pinch salt
12 teaspoons good quality black cherry jam
270g (10oz) unsalted butter
270g (10oz) icing sugar
110g (4oz) good quality dark chocolate
Extra cocoa

Preheat the oven to 170ºC (150ºC Fan Oven / 325 F / Gas Mark 3) and put 12 cupcake cases in a muffin tin.
Sieve together the flour, cocoa, baking powder and salt.
In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs a little at a time beating well after each addition. Fold in the sifted flour. Divide the mixture between the paper cases and bake for about 20 minutes or until a skewer inserted comes out clean. Leave to cool on a wire tray.
When the cakes are cold, using a skewer, make a small hole in the top of each one and gently pour in the jam. It’s easier if you warm the jam very slightly to liquefy it first.
Melt the chocolate in a bowl over a pan of boiling water. Allow to cool.
Beat the butter until soft and pale. Add the sifted icing sugar a little at a time, mixing well. Stir in the melted chocolate. If necessary, add some extra sieved cocoa powder to thicken the icing.
Spread the Icing over the cupcakes or pipe in an elegant swirl… perfectly grown up!

CakeBaker x

14/06/2014