UNICEF

Hey guys, so about a month ago i got asked to make cupcakes to sell at school to raise money for UNICEF!!! i thought that i would only need to make about 20-25 since other forms were going to make them. But mine sold with in 2-3 mins so i was asked to make more for the next day and more for Friday. i had to make about 40-50 cupcakes for Tuesday and then 40-50 for Friday  So i was busy that week baking! I'm going to put the recipe for the 40 cupcakes down and i'll also put pictures of the 3 different cupcakes so you can see the way i decorated them. click here to find out more about UNICEF.

ingredients:
600 g self raising flour
600 g caster sugar
600 g butter
12 eggs
2-3 tsp of vanilla essence

method:

1. pre-heat the oven to 170°c and line a cupcake tray with cupcakes cases
2. cream the butter and sugar together and then add the eggs one by one until its sloppy at this time add the vanilla essence and if you want add a tbsp of water
3. fold in the flour and when its light and fluffy spoon the mixture into the cupcake cases filling them half way.
4. put the cupcake trays into the oven and bake for round about 20-25 mins until they have risen well and are golden
5. take the cupcakes out and let them cool
6. whilst the cupcakes are baking and cooling you can make the butter cream(the recipe is in one of my other blogs)
7. for the first batch of cupcakes i made, i piped a swirl on the cupcakes and crushed some ores on top of the cakes
8. using white regal icing i cut a circle out and stuck it on the cake. As the logo for unicef is quite hard to pipe out since im new to piping letters i just spelt the name out using six cupcakes
9. use a number 2 nozzle as it is small and pipe the letter you want
10. for the next batch of cupcakes which i had to do for tuesday i used the same mixture and used the same recipe of butter cream but doubled it as i had to make 40-50 cupcakes
11. i used orange butter cream and crushed oreos again and sprinkled them on top
12. i used munchies and maltesers to decorate my cakes and place one on top of the cupcake
13. for the last batch of cupcake i made the same batch and butter cream but i made red butter cream and used vice versa's to put on top of the cakes

1st batch of cupcakes

i hope this will have helped you with ideas for your own cupcakes

enjoy!

3rd batch of cupcakes

2nd batch of cupcakes

simple butter cream recipe

Hey guys so instead of me writing out the recipe for butter cream out with every cake i decided to make a blog for the butter cream.
This recipe will decorate up to 20 cupcakes/ an 8 inch cake

ingredients:
500 g icing sugar
250 g butter
2 tsp of vanilla essence (your choice if you want a flavor to your butter cream)
1-2 tbsp milk
gel food colouring (if you want to colour them)

method:

1. add half of the icing sugar with the whole amount of butter
2. when it looks creamy add the milk and essence (if you want to put essence in)
3. add the rest of the icing sugar into the butter cream mixture.
4. if you want to colour the cake use gel colour as you use less (if you use liquid food colouring you end up using a full bottle and the colour wont be dark)

Enjoy!

kitkat cake (sorry blogger deleted it so i had to do it again)

 

hey guys so blogger deleted my kitkat cake blog so im putting this up again. I thought of showing you an intresting and fun cake. I made the kitkat cake for one of my aunties birthday and everyone said they liked it.

I used 2 silicone moulds 8x8 they are really easy to use and the cakes come out easily!

 

for these 2 moulds i made a mixture of 16 ounces all together

ingredients:

16 ounces of self raising flour

16 ounces of butter

16 ounces of caster sugar

8 large eggs

2 tsp of vanilla essence

a tsp of baking powder

4 tbsp of water

6-7 tbsp of cocoa powder(if you want but you need to take 6-7 tbsp of flour out)

decoration:

i just bought a tub of chocolate frosting and i used half of it but you dont need to use chocolate you could use any frosting

method:

1.preheat ur oven to 190°c and line your tin/mould with grese proof paper or butter or even the 1 calorie butter spray(i use this for my cakes and the cakes pop out after a couple of minutes)

2. mix the butter and sugar together until it feels smooth

3 one by one crack the eggs and add them into the mixture. Mix it for a couple of minutes during this add your water and vanilla essence

4. after add in the flour baking powder and cocoa powder (if you want) mix it until it is light and fluffy

5. after it has been well mixed together and is light and fluffy you can start pouring the mixture into the tins/moulds make sure they are leveled out

6. put the cakes in for around 20-25 mins you should be able to put a knife /skewer throught the middles of the cakes when you take the knife/skewer out they should be clean

7. leave the cakes to cool for around an hour after that cut around the edges and the top of the cakes equally

8. spread the buttercream/frosting on the middle of your bottom cake and put your other cake on top. Spread the frosting and the top of the cakes and on the sides

9. i used roughly 40-45 kitkat finger and broke them apart to be single ones so it would be easy to cut through the cake

10. i also used about 7-8 tubes of smarties to decorate over the top you could scatter them on. I pushed them towards a corner of the cake and it formed a curve.

11. after that find a nice ribbon to tie around your cake and your done!:)

thank you for reading this point i'll show you a new cake soon

 

simple cake for any occasion

So at the end of january it was my 19yr old old cousins birthday and my grandparents 52nd wedding anniversary, we also missed my 18yr old cousins birthday on the 8th so we had a party for all the celebrations but we didnt want 3 cakes so i made 1 cake for the 3 of them to share! This is what it looked like:

As i have an extended family (3 big families) there had to be cupcakes for the younger ones.

ingredients:

16 ounces of self raising flour

16 ounces of butter

16 ounces of caster sugar

8 large eggs

2 tsp of vanilla essence

a tsp of baking powder

2 tbsp of water

6-7 tbsp of cocoa powder(if you want but you need to take 6-7 tbsp of flour out)

decoration:

500g of icing sugar

250g butter

2 tbsp of vanilla essence

3-4 tbsp of cocoa powder(use more if you want a darker colour)

fondante

gel colours

gumpaste/flowerpaste

5 boxes of chocolate fingers

letters and number cutter

method:

1.preheat your oven to 190°c and line your tin/mould with grease proof paper or butter or even the 1 calorie butter spray(i use this for my cakes and the cakes pop out after a couple of minutes)

2. mix the butter and sugar together until it feels smooth

3 one by one crack the eggs and add them into the mixture. Mix it for a couple of minutes during this add your water and vanilla essence

4. after add in the flour baking powder and cocoa powder (if you want) mix it until it is light and fluffy

5. after it has been well mixed together and is light and fluffy you can start pouring the mixture into the tins/moulds make sure they are leveled out

6. put the cakes in for arou out nd 20-25 mins you should be able to put a knife /skewer throught the middles of the cakes when you take the knife/skewer out they should be clean

7. leave the cakes to cool for around an hour after that cut around the edges and the top of the cakes equally

8. whilst they are cooling you can make your frosting. Cream the butter until it is soft and then slowly add the icing sugar add some vanilla essence (and cocoa powder if you want)

9. spread the buttercream all over the cake apart from the bottom and place your cake on your board.

10. roll out some fondant/regal icing and cut out a square big enough to go over the top of the cake.

11. then around the cake place chocolate fingers (my cake was too big for the chocolate fingers so i had to use 1 and a half)

12. leave the cake in the fridge so the fingers and fondant on the top are hard

colour some gumpaste and cut a big shape out

13. then cut out letters or numbers small enough to fit on the shape you cut out

14. stick these all together with some water and a thin paint brush

(P.S this recipe is the same as the kitkat cake)

!check out my other blogs as well!





my birthday cake

long time no see guys!! sorry for not coming on in ages but anyway lets get down to buisness. On the 7th of jan it was my birthday and i turned 15!yay!!! anyway i only got told on saturday that all my family are coming on sunday to celebrate my birthday, so i had to make this cake in a hurry! this is what it turned out to look like.

 

 

i used 2 of my square silicone tins as you have seen in my kit kat cake:

ingredients:

16 ounces of self raising flour

16 ounces of butter

16 ounces of caster sugar

8 large eggs

2 tsp of vanilla essence

a tsp of baking powder

2 tbsp of water

6-7 tbsp of cocoa powder(if you want but you need to take 6-7 tbsp of flour out)

decoration:

500g of icing sugar

250g butter

2 tbsp of vanilla essence

3-4 tbsp of cocoa powder(use more if you want a darker colour)

fondante

gel colours

gumpaste/flowerpaste

chocolate(choc chips, maltesers)

method:

1.preheat ur oven to 190°c and line your tin/mould with grese proof paper or butter or even the 1 calorie butter spray(i use this for my cakes and the cakes pop out after a couple of minutes)

2. mix the butter and sugar together until it feels smooth

3 one by one crack the eggs and add them into the mixture. Mix it for a couple of minutes during this add your water and vanilla essence

4. after add in the flour baking powder and cocoa powder (if you want) mix it until it is light and fluffy

5. after it has been well mixed together and is light and fluffy you can start pouring the mixture into the tins/moulds make sure they are leveled out

6. put the cakes in for around 20-25 mins you should be able to put a knife /skewer throught the middles of the cakes when you take the knife/skewer out they should be clean

7. leave the cakes to cool for around an hour after that cut around the edges and the top of the cakes equally

 

8. whilst they are cooling you can make your frosting. Cream the butter until it is soft and then slowly add the icing sugar add some vanilla essence (and cocoa powder if you want)

9. spread the buttercream all over your cake apart from the bottom. This cake should be the base. on the other cake do the same and place it on top. If you want you can put it in an angle like i did.

10. for my deoration i made the cakes look like presents so cuts strips out of fondant if you want them coloured got to a cake shop and buy the colours you want. they have to be gel colours or it wont work.

11. cut some more strips out and make a bow

12. if you have any gum paste/flowerpaste colour it the colour you want and to fill in the gaps cut flowers love hearts or any shape you want. If you want them flat place them on straight away. if not place the flowers in a small cupcake case and leave in the fridge to harden overnight and bend on the petals.

13. I made ome extra flowers and pulled the petals off as they were exact circles so i then placed them on random places of the cake as well.

14. place a chocolate in the middle of the flower like a chocolate chip or malteser.

15. If you want make some more flowers and fill the bored up too!

 

 

Now the cake is done! Enjoy!:)

eid cake

So today I'm going to post a cake recipe. I made a cake for eid a couple of months ago. I made a chocolate cake with chocolate fingers around the cake.

ingredients:

10 ounces of butter

10 ounces of sugar

10 ounces of flour

5 eggs

1/2 a tsp of baking powder

2-3 tbsp of water

3 tbsp of cocoa powder

decoration-

 6 boxes of fingers

sugar paste(optional to cut letters out)

gel colours

a pack of regal icing

chocolate butter cream

raspberry jam

method:

1.       cream butter and sugar together and then add eggs one by one and add the water and whisk

2.       add the flour and baking powder and fold it in

3.       separate into 3 tins or 2 high ones and put them in a preheated oven at 180 degrees c

4.       once you have checked the cakes with a knife or a skewer and they have come out clean take the cakes out and leave them to cool

5.       once they have been cooled spread raspberry jam along the bottom layer of the cake and place the top layer on  top

6.       spread the top of the cake and on the side with chocolate butter cream and cut a circle big enough to cover the top of the cake of regal icing

7.       after that I stuck the chocolate fingers around the cake (my cake was too high for the finger so I had to stick one and half on around the cake)

8.       I coloured a few balls of sugar paste with the gel colours I then rolled them out onto a surface sprinkled with icing sugar. You have to roll them out really thin [oh by the way you also have to buy this special rolling pin well u don't HAVE to but it will work better you can buy it from Amazon  

 (http://www.amazon.co.uk/23cm-Rolling-Pin-Stick-Polyethylene/dp/B000VJS2NC/ref=sr_1_4?ie=UTF8&qid=1354652161&sr=8-4)]

9.       you can also by this letter cutter which you cut out letters/numbers out (http://www.amazon.co.uk/Swift-Tinplate-Alphabet-Cookie-Cutters/dp/B0000BVFS4/ref=sr_1_1?ie=UTF8&qid=1354652401&sr=8-1)

10.   I used some left over regal icing to make some quick roses you need to make a cone then make 9 flat circles which will wrap around the cone

11.   with the first flat circle cover the full cone and then wrap around three more but bend the tips of them backwards so it loks like the rose is opening up

12.   then get the other five and do the same take the excess off from the bottom of the rose

13.   use a toothpick to stick them into the cake and choose a thin ribbon and wrap around the cake

HAVE FUN!

cake pops

so when i made my auntie and uncles cake i cut the sides o the cake and i didnt want to waste them so i made cake pops! So a tip for when you make a cake next time, make cake pops from the scraps or put them in a bag and freeze them for when you have more cake scraps or when ur in the mood for making them. If you want to make it from the beginning you need to make 6 ounces of cake mixture and this should make around 15 cake pops. I used one of the red square moulds.

(there are 9 here but some were eaten before i took the picture)

 

if you cant remember how to make a 6 ounce cake here is what you need to do:

ingredients:

6 ounces butter

6 ounces sugar

6 ounces self raising flour

3 eggs

1-2 tbsp water

1/4 tsp of baking powder

decorations:

lollipop sticks

chocolate or 2 bags of candy melts

sprinkles

icing

method:

1. cream butter and sugar together then crack the eggs one by one and add in the water. whisk it all together

2. fold in the flour and baking powder

3.once it is done pour the mixture into the mould/tin and bake it into the preheated oven at 180 °c

4. to check whether it is done insert a skewer/knife and it should come out clean

let it cool down then break it apart and out it into a bowl then crumble it up into cake crumbs and add 3 spoonfulls of frosting then mix it together so it sticks(add more if needed)

5. roll them into balls and put them onto parchment paper or greaseproof paper

6. once you have put them onto the paper put them into the freezer for 10 minute or the fridge for 30-40 minutes

7. after you have taken them out melt a bit of chocolate, for some colourful cake pops you could use candymelts(if your from the uk you could get it from hobbycraft but if ur from the us i think you can get from the wallmart store im not sure as im from uk)

8. dip the end of a lolly pop stick into the melted chocolate and place it onto the centre of the cake pop and do it to the rest of them then put it into the freezer or fridge

9. once you have taken them out melt some more of the candy melts so you will be able to cover the cake pops

10. dip the cake pops into the chocolate and stick them into a polystyrene block whilst they are still wet you could put some sprinkle on or once they have dried you could do some designs on them with icing

11.if you didnt want to use sticks or u dont have any you can dip them in chocolate and then out it in cases once they have dried