Sponge Bob Birthday Cake Recipe
Written by admin on October 22nd, 2009
Ingredients:
-Packet of Betty Crocker Chocolate Devil food Cake. (instructions on packet)
-4 eggs
-veg oil
-water
-For Decoration
-Ready roll icing
-Yellow colouring
-Chocolate
-pack of icing writing tubes (4 colours)
-2 chocolate covered Swiss rolls (small)
-Small amount of marzipan
Directions:
Make up the cake mixture as directed, except for the eggs only add the yokes I separate the eggs and whisk the egg whites till stiff and put to one side.
After mixing the mixture fold in the egg whites this makes the cake very light.
Pour into a greased and base lined rectangle baking tin.
cook as instructions on packet.
Decoration:
When cool cut into to make a top and bottom,
Fill with Betty Crocker chocolate filling
Sandwich together
Spread a small amount of the chocolate filling (or you could make a small amount of butter cream) over the cake to help the icing to stick.
Mix a 2-3rds of the icing with yellow colouring
Roll out the yellow icing and place on the top 2-3rd of the cake.
Roll out the final white 3rd of the icing and place on the bottom 3rd of the cake (keep a small bit of icing for sleeves and eyes.)
Shape marzipan into arms and legs with a shape for his shirt sleeves in white icing also his socks.
Use a small glass to press the shape out of white icing for his eyes place them on the cake
Melt the chocolate and brush onto the bottom half of the white icing to create his trousers.
Cut the 2 Swiss rolls in half and use as trouser legs and shoes, brush these with the chocolate so that they are the same colour as the trousers.
Draw on his face with the writing tubes also his shirt collar and tie and stripes on his socks.
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Lemon Easter Sponge Cake Recipe
Written by admin on June 16th, 2009
Ingredients:
-8 Eggs, separated
-1 1/4 cups of Granulated sugar
-1 tsp of Grated lemon peel
-1 3/4 cups of All-purpose flour
-1/2 cup (1 stick) of Butter, melted and cooled
Topping and Garnish
-6 Eggs
-1 1/2 cups of Granulated sugar
-1 cup of Lemon juice
-1/2 cup of Butter, softened
-1/8 of Salt
-1 cup of Flaked coconut
Preheat oven, grease cake pans, line with parchment paper; grease paper. Dust with flour; tap out excess.
Oven Temp ~ 350°
Baking Time ~ 25 – 30 Min.
Pan Type ~ two 9-inch round cake pans
To prepare cake, beat together egg yolks, sugar and lemon peel until light and fluffy. Sift flour over egg mixture. Gently fold in until almost combined. Stir in melted butter.
Beat egg whites at high speed until firm, but not stiff, peaks form. Stir one-quarter of beaten egg whites into batter. Fold in remaining whites. Spoon batter into prepared pans; smooth tops.
Bake cakes until golden and a wooden pick inserted in the center comes out clean. Transfer pans to wire racks to cool slightly. Loosen cakes by running a metal spatula around sides of pans. Turn cakes out onto wire racks to cool completely. Remove paper.
To prepare topping, in the top of a double boiler set over simmering (not boiling) water, mix together eggs, sugar, lemon juice, butter and salt. Cook over medium heat, stirring frequently, until thickened, 15 minutes.
Transfer topping to a bowl; cool to room temperature. Cover with plastic wrap; chill for 1 hour.
Place 1 layer on a serving plate. Spread one-quarter of topping over cake. Top with second layer. Spread remaining topping over top and sides of cake. Press coconut onto sides. Garnish with jelly beans and or marshmallow chicks. Your sponge cake is ready!
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Easter Celebration Cake Recipe
Written by admin on June 8th, 2009
Ingredients:
-1/2 cup of Unsalted butter, softened
-1/2 cup of Fine sugar
-1 tsp of Vanilla extract
-pinch of Ground cinnamon
-3 Eggs, room temp
-1 cup of Self-raising flour
-1 cup of Ground almonds
-Milk, if necessary
-1.2 cup of Heavy cream
-1 cup of Strawberries, cut in half
-1 cup of Marzipan
-2 Tb of Apricot jam
Preheat the oven, lightly oil and line pans with greaseproof paper or baking parchment.
Oven Temp ~ 375°
Baking Time ~ 25 Min.
Pan Type ~ two 8 inch round pans
Place the butter in a large mixing bowl and whip with an electric mixer for one minute, then add the sugar, continuing to whip until the mixture is smooth and pale. Beat eggs and slowly add to the vanilla and beat until well incorporated, adding a teaspoon of flour if the mixture begins to curdle.
Sift in the flour and ground almonds and fold through until well combined. If the mixture is a bit too thick, add a little milk until you have dropping consistency. Spoon evenly between the pans and carefully smooth the tops.
Bake until risen and golden. The cake on the top rack may cook slightly quicker than the one on the bottom – you can either swap them halfway through baking or take them out separately. When cool enough to handle, turn out, remove the paper and finish cooling on a wire rack.
Whip the double cream until just thick enough to hold a peak.
When the cake is cool, place one of the cakes upside down onto a serving plate and spread with the cream. Press the strawberries, cut side down, into the cream, then place the other cake on top.
Divide the marzipan in half and roll one half into a circle the size of the cake.
Warm the apricot jam in the microwave or over a pan of simmering water and brush the tops of cakes, then lay the circle of marzipan on top.
Form 11 balls with the remaining marzipan and use the apricot glaze to stick them evenly around the rim of the cake. Dust with icing sugar, then quickly toast under a hot grill to lightly brown the top and balls.
Decorate the center of the cake with edible fresh flowers, if desired.
Your sponge cake is ready!
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