Dosbeck Cakes

25/08/2022

17/06/2016

Crème Egg Peanut Butter And Nutella Cake With A Nutella Icing
Credited http://recipesfromapantry.com/2016/02/15/creme-egg-peanut-butter-nutella-cake-with-a-nutella-icing/
Cream-egg-nutella-cake-recipe | Recipes-From-A-Pantry

Easter recipe – Crème Egg, Peanut Butter and Nutella Cake With A Nutella Icing.

Ok so introducing you all to the awesomeness that is this Nutella peanut butter crème egg cake, with a Nutella icing. Ok, I admit it. I might have gone a teeny weeny bit overboard with the flavours. But you get why right? I mean there is Cardbury Crème Egg, and there is Nutella, and then there is peanut butter – all in one ‘totally worthy of face planting’ cake. Just the Easter recipe that you need.

Plus, the icing bit is super easy. Seriously, b**g your jar of Nutella in the microwave for about 45 seconds and you get the perfectly spreadable Nutella. No need to mess around making any extra icing. And it is easy to use both the large crème eggs and the smaller colourful mini eggs to create a really nice topping.

nutella-creme-egg-cake-recipes | Recipes-from-a-pantry

So a few tips to make you cake making smoother:

Microwave the Nutella to make it easier to mix in the cake or spread as icing.
Microwave the peanut butter too to make it easier to mix in.
If you prefer you can replace the peanut butter with extra Nutella.
Keep the crème egg in the fridge or even freezer for a couple of hours beforehand to make it easier to cut.
Feel free to chop up a few crème eggs and add them to the Nutella frosting in the middle of the cake.

Crème Egg Peanut Butter And Nutella Cake With A Nutella Icing. Creme egg cake, Easter Cake Recipe.

03/05/2015

EASY CUP CAKES credited to http://www.annabelkarmel.com/recipes/easy-cupcakes

Ingredients

110g butter, softened
110g caster sugar
110g plain flour
2 tsp baking powder
¼ tsp salt
2 medium eggs
1 tsp vanilla extract

Conversion chart
Method

Preheat the oven to 180C/ 350F / Gas 4. Line a muffin tin with paper cases.
Put the butter and sugar in a bowl and beat until pale and fluffy.
Sift the flour, baking powder and salt into the bowl.
Beat the eggs and vanilla and add to the bowl. Beat until just combined.
Spoon the mixture into the paper cases.
Bake for 18 to 20 minutes until risen, golden and firm to the touch.
Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.


Fillings and Flavour Suggestions

You can add a filling to the cupcake by cutting a cone from the middle of each cake with a serrated knife. Fill the hole with jam, lemon curd or one of these fabulous fillings:

Raspberry and Chocolate Cupcakes

Fill each cake with 1 tsp seedless raspberry jam and ice with chocolate buttercream.

Lemon Cupcakes

Fill each with 1 tsp lemon curd. Ice with lemon buttercream.

Caramel Cupcakes

Fill each with 1 tsp dulche de leche, ice with a single quantity of vanilla buttercream and top with sliced banana

Chocolate Cream Cupcakes

Mix 75g mascarpone with 2 tbsp double cream and quarter tsp vanilla. Put 1 tsp of this in the centre of each cupcake. Ice with chocolate buttercream.

Buttercream Icing Suggestions

For plain buttercream, beat 110g butter until soft, then beat in 110g icing sugar, a tablespoon at a time.

For vanilla buttercream, add half teaspoon vanilla extract and beat to combine.

For lemon buttercream, beat in 1 tbsp lemon juice- add 1 tsp at a time and taste after each addition.

For chocolate buttercream, beat in quarter tsp vanilla, 60g (2oz) melted and cooled milk chocolate and 2 tbsp cocoa powder.

01/09/2014

Iced Lemon Curd Layer Cake

This one’s always been a winner with my family and friends – it’s even become a much-requested birthday cake. This time round we’ve added a whipped cream and lemon curd icing to make it even more special.

Although the mixture is a 3 egg, 175g mix we are using the same size tins as for the other sponges, which means you will have a much deeper cake because we need four layers.
This recipe is from Delia's Cakes
Method

All you do is sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then simply add all the other ingredients and, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency.

Next divide the mixture between the two prepared tins, level off using the back of a tablespoon and bake on the centre shelf of the oven for about 25 minutes.

The cakes are cooked when you press lightly with your little finger and the centre springs back.

Remove them from the oven and after about 30 seconds loosen the edges by sliding a palette knife all round then turn them out onto a wire cooling tray. Now carefully peel back the lining by gently pulling it back.

Lightly place the other cooling tray on top and just flip them both over so that the tops are facing upwards (this is to prevent them sticking to the cooling tray).

While the cakes are cooking you can make the lemon curd: place the grated lemon zest and sugar in a bowl, whisk the lemon juice together with the eggs, and pour this over the sugar.

Next add the butter cut into small pieces, and place the bowl over a pan of barely simmering water (making sure the bowl does not touch the water). Whisk every now and then until thickened, which should take about 20 minutes.

Then leave it on one side to cool.

When the cakes are absolutely cold – and not before – carefully cut each one horizontally into two with a good sharp serrated knife. I have always found the best way to do this is to sit down with the sponge cakes on a board, hold each one steady with one hand and then, using a gentle sawing movement, slice through each one so you end up with four layers.

Now use the lemon curd to sandwich the cakes together, reserving 2 slightly rounded tablespoons (for the icing). Then whisk the cream till thickened, fold the remaining lemon curd into the cream and use it to ice the cake by spreading it over the top first then carefully down the sides, using a palette knife.

Sprinkle with the lemon zest before serving.

Store in a polythene box in the fridge till needed

30/08/2014

11/06/2014

HOW TO MAKE CARROT CAKE WITH CINNAMON FROSTING
Ingredients For the cake:
Butter, for greasing
275 g self-raising flour
½ tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp ground cardamom
275 g caster sugar
4 large eggs
250 ml rapeseed oil
1 tbsp vanilla extract
400 g carrots, finely grated

For the frosting:

200 g cream cheese
50 g butter, softened
450 g icing sugar
1 tsp ground cinnamon

Method
1. For the cake: Preheat the oven to 180C/160C fan/gas mark 4. Grease two 23cm springform cake tins with removable bases and line the bases with a circular disc of parchment paper.

2. In a large bowl, mix together the flour, bicarbonate of soda, cinnamon and cardamom with a wooden spoon.

3. In a standalone mixer or in a large bowl, using an electric hand mixer, whisk together the sugar and eggs until pale and fluffy. With the mixer still on, pour the oil into the bowl, in a steady stream, and mix until it is completely incorporated, then mix in the vanilla extract.

4. Sift the dry ingredients into the batter and fold in with a spatula until just mixed through. Add the carrot and fold through until completely incorporated. Divide the batter between the two lined cake tins and place in the oven to bake for 30 minutes or until a skewer inserted comes out clean.

5. Remove the cakes from the oven and set aside to cool on a wire rack. When the tins are cool enough to touch, gently release the cakes and return them to the wire rack, removing the base and parchment paper. Allow to cool completely. If one of the cakes has risen more than the other, simply cut off the excess with a bread knife so that you have a flat surface to work with.

6. For the frosting: Prepare the frosting by beating the cream cheese, butter, icing sugar and cinnamon until you have a smooth, spreadable mix.

7. Assemble the cake by spreading one of the layers with half the cream cheese frosting. Place the second layer on top and spread with the remaining frosting. Slice into eight slices and serve. The cake will keep in the fridge for 3–5 days.