Product

    

    Caramello cake



With fudgy layers of chocolate cake and caramel buttercream laced with hidden hints of gooey Caramello, this is the ultimate choc-caramel creation! For the full flavour effect, take it out of the fridge about 30 minutes beforehand and serve at room temperature.



      Pinata party cake



Three, two, one... surprise! Bring on the wow factor with this show-stopping rainbow pinata cake.


       Jubilee cake



Ingredients

For the sponge:
  • 220g unsalted butter softened                           
  • 220g caster sugar
  • 4 eggs beaten
  • 220g self-raising flour sifted
  • 1tsp vanilla extract
  • 2tbsp milk (optional)
For the filling:
  • 400ml clotted cream
  • 100ml double cream
  • Blueberry jam
  • Raspberry jam
  • 200g raspberries
  • 100g blueberries
Equipment:
  • 3 x 20cm round cake tins
  • Greased and lined

Method

  1. 1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
  2. 2. Cream together the butter and sugar until light and fluffy and gradually beat in the eggs. Add the vanilla essence and lightly fold in the flour.
  3. 3.Loosen the mixture with the milk if needed - the mixture should drop easily from the spoon. Divide the mixture evenly between the tins and level.
  4. 4. Bake for 25-30mins until risen and lightly browned. A skewer inserted in the middle should come out clean. Transfer to a wire rack to cool.
  5. 5. Combine the clotted and double cream in a bowl. If the mixture is too running gently whisk by hand until it forms soft peaks.
  6. 6.Take one sponge and spread it generously with blueberry jam. Follow this with a thick layer of cream. Be careful not to spread to the very edge of the cake otherwise it will spill out when you add the next layer!
  7. 7. Place a second sponge layer on top of the first, gently pressing down until level.
  8. 8. Spread the second layer generously with raspberry jam followed by the cream and the final layer of sponge.
  9. 9.Spread the remainder of the cream on the top of the cake and decorate with the fresh berries in the shape of a Union Jack.

Sour cream pound cake



INGREDIENTS

  • 1 cup butter, softened
  • 3 cups sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 2 teaspoons vanilla extract

DIRECTIONS
  • In a mixing bowl, cream butter. Gradually beat in sugar until light and fluffy, about 5-7 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. tube pan. Bake at 325° for 1 hour and 25 minutes or until cake tests done. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired. 

Strawberry Chocolate Mirror Cake



Mirror cakes are not difficult at all to prepare and they look pretty stunning. But mirror cakes need a bit more organization than other desserts, and need to be made in advance, as mirror glazes can be poured only on chilled cakes.

Ice Cream Crunch Cake










Ingredients







Directions

  • Put a 9-inch springform pan in the freezer for 15 minutes. Meanwhile, let 1 container vanilla ice cream soften at room temperature.
  • Remove the pan from the freezer. Spread a 1/2-inch-thick layer of softened vanilla ice cream on the bottom and up the sides of the pan. (If the ice cream gets too soft, return to the freezer.) Freeze until firm, about 45 minutes.
  • Meanwhile, pulse the chocolate wafers in a food processor to break into large crumbs. Add the chocolate shell topping and pulse until the crumbs are moist, about 5 pulses; set aside.
  • Let the chocolate ice cream soften at room temperature, about 15 minutes. Spread over the vanilla layer, firmly packing the ice cream into the pan. Spread the chocolate crumb mixture over the chocolate ice cream. Freeze until set, about 1 hour.
  • Remove the remaining container vanilla ice cream from the freezer 15 minutes before assembling the final layer. Spread the ice cream over the crumb layer, packing it tightly, then smooth the top with an offset spatula. Freeze until firm, about 2 hours.
  • To unmold, wipe the outside of the pan with a hot cloth, then run a hot knife around the inside; unlatch and remove the side. If the ice cream cake is too soft, refreeze 20 minutes.
  • Spread 3 cups whipped cream over the top and sides of the cake. Freeze until set, about 20 minutes. Put the remaining 2 cups whipped cream in a pastry bag fitted with a star tip; pipe along the top and bottom edges of the cake and decorate with sprinkles. Return to the freezer; remove 15 minutes before serving and slice with a hot knife.