Nothing says “I love you” like a homemade birthday cake, especially when it matches the tastes of the person for whom its baked. As you are dedicating your time and effort to really please a person. So if you want to have a real wow factor at a party but don’t want it to be to difficult then this is the perfect recipe. Can alter it to fit your criteria and make it as big or small as you would like it. If you’ve got the motivation and the determination to try something new this will be a crowd pleasure. Creating a little slice of heaven for someone truly makes my day, so if you want to do something special for your kid’s birthday party, a friend’s birthday, or who ever then this certainly will be the centre of attention.
For the four layer cake you will need:
- 250g butter, softened, plus a little extra for greasing
- 550g plain flour
- 300g golden caster sugar
- 6 eggs
- 2 tsp baking powder
- pinch of salt
- 2 tsp vanilla extract
- edible food colouring – red, orange, yellow, green, blue and purple, etc
- Heat oven to 180C/160C Grease 2 x 20cm round tins (can be any shape you want, if you have four can do it all in one go) and line the bases with baking paper.
- Mix all the ingredients (not the food colouring yet) into a mixing bowl, then beat with an electric whisk until smooth.
- Weigh the mixture into four bowls (so we get even layers) Pick 4 of your colours and stir a little into each mix.
- Keep going until you are happy with the colour (the colour of the batter now will be very similar to the finished cake)
- Scrape the different batters into the tins, trying to spread and smooth as much as possible
- Bake on the same oven shelf for 15 mins until a skewer poked into the middle comes out clean.
- Gently turn the cakes out onto a wire rack to cool and pull off baking paper. (If only have two tins must repeat the baking step again)
- Leave them all to cool before the fun bit of layering and decorating.
Now for the butter-cream icing
- 600g icing sugar, sifted
- 500g unsalted or salted butter, softened
- 1 tsp vanilla extract
- Decoration (I used M&M’s, can use whatever creative ideas you want to decorate the cake)
(Can play around with quantities, if you want a lot then clearly alter the recipe to your desire)
One can omit the butter-cream icing and go for a fondant cover if want a nice smooth surface
Beat the icing sugar and butter together, can now add flavouring and colouring if using, and beat until smooth
Lemon Pound Cake makes a perfect dessert for entertaining, Sunday suppers, and special occasions. This yummy, yet simple recipe can be down right now and be ready to enjoy in less than an hour. All the ingredients are what are in your home cupboards and fridges already, no running to the grocery store looking for some insane ingredients. Its great if you need something at the last-minute. It’s always comes out good. Can be paired great with yogurt, ice cream, frozen yogurt, fresh berries, pretty much anything or just keep it simple and have a slice.
- 1/2 cup butter, melted
- 1 cup castor sugar 2 eggs, well beaten
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 cup milk
Directions: 1. Mix together 1 cup castor sugar and melted butter. 2. Add eggs and 1 tablespoon of lemon juice; mix well. 3. Add salt, flour, and baking powder to mixture. 4. Add milk. 5. Bake at 325°F in a well-greased loaf pan for 1 hour,or until golden brown. Optional Lemon drizzle Mix 1/3 cup lemon juice and 1/4 cup sugar. Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.
It has a dense, moist texture and intense chocolate flavour
- 2/3 cup quinoa
- 1 1/3 cup water
- 1/3 cup semi-skimmed milk (any milk, or milk alternative would work)
- 4 large eggs
- 1 tsp. vanilla extract
- 3/4 cup butter, melted and cooled
- 1 1/2 cups caster sugar
- 1 cup cocoa powder
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- Chocolate chips (optional for topping)
Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.
Preheat the oven to 350°F. Lightly grease a pie tin (two 8-inch round or square cake pans).
Combine the milk, eggs and vanilla in a blender. Add cooked quinoa and the butter and continue to blend until smooth (about 2 minutes, do not want it grainy).
Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well. Place the batter in your chosen baking dish (can add chocolate chips to the top if you would like) and bake on for 40 to 45 minutes or until a knife inserted in the center comes out clean. Remove the cake from the oven and cool completely in the pan before serving.
Benefits of Quinoa
One of the world’s healthiest foods, quinoa contains a perfect balance of all eight essential amino acids, and is a great source of protein, making it a popular food choice for those looking to incorporate superfoods into their diets.
Gluten-free, wheat-free, and nutrient-packed, quinoa is ideal for those who are health-conscious, vegetarian, or physically active, as well as for those with gluten intolerance, wheat allergies, and other digestive disorders.
But that’s not all; you can eat quinoa guiltlessly knowing it’s free of cholesterol and trans fats, contains natural antioxidants, and is a source of vitamin E, calcium, potassium, iron, and magnesium.
Getting festive now with all the baking I am getting into today. Today is my dogs birthday and what better way to have it then with a classic carrot cake
Dogs are generous creatures. They shower their affection without expecting anything in return. They have boundless energy, enthusiasm, and loyalty. The moment you enter home, your dog greets you with warm hugs and licks. Dogs are man’s best friend, no doubt.
“A dog is the only thing on earth that loves you more than it loves themselves.”
― Josh Billings
- 300 grams self-raising flour
- ¼ teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon nutmeg (grated)
- 1 pinch of salt
- 4 eggs
- 335 ml sunflower oil
- 450 grams sugar
- 125 grams carrots (grated)
- 140 grams walnuts (chopped)
- 2 tablespoons boiling water
- 175 grams unsalted butter
- 200 grams cream cheese (full fat, softened)
- 215 grams icing sugar (sifted)
- I used two round tins in which I buttered the bottom and sides. Then placed on the bottom of each tin with a circular piece of baking paper, that is buttered as well and finally cover the sides with flour.
- Sift together the flour, baking powder, bicarbonate of soda, spices and salt.
- Separate 2 of the 4 eggs.
- In a large bowl beat together both the oil and the sugar. Add the whole eggs one at a time, beat the mixture well before adding the two egg yolks. Stir in both the grated carrots and the chopped walnuts. Fold in the flour then add the boiling water.
- In another bowl, whisk the 2 egg whites to soft peak stage. Fold it into the batter.
- Divide the cake between the two tins. Bake for 45 minutes or until a skewer inserted at the center of the cake comes out clean. Let the cakes cool before removing them from the tins.
- The icing consists of mixing all the ingredients together. Keep the icing in the fridge until you are ready to use it.
- Sandwich some icing between the two tiers of cake and then cover the rest with what remains. Put the whole cake in the fridge for 2 hours before serving. The icing fares better if this cake remains in the fridge.
I wanted to make a healthier crust for the cheesecake. As a lot of the times it is the crust to the dessert that adds the extra calories.
- 1 cup almonds
- 1/2 cup rolled oats
- 1 tbsp of light butter
- 1 tbsp of agave nectar
- Pre-heat oven to 180
- Place almonds and oat in food processor and blend until turns into flour
- Add remaining ingredients and pulse until all is combined
- Place in cake tin and press all in firmly
- Place in oven until brown (about 10 minutes)
- Remove and let cool
- 500g light cream cheese, softened
- 3/4 cup sweetener
- finely grated lemon rind
- 3 eggs
- 1/4 cup lemon juice
- 1 tbsp agave nectar
- Beat cream cheese, sugar and lemon rind together until smooth. Add eggs, 1 at a time, beating until combined. Add lemon juice and agave. Beat for 1 minute.Pour mixture into cool crust.
- Bake for 50 minutes to 1 hour or until filling is just set (mixture may wobble slightly in centre, but will firm on standing). Cool in oven with door slightly ajar. Refrigerate for 4 hours or until cold.