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Tips

  • Get yourself a notepad and write, rewrite and add notes, hints, tips, any words of advice you've received, everyone has their own way of doing things and you will develop new ways, write these down. It will become your Bible.
  • In nearly every recipe I stick to the same method, beat your sugar and eggs, mix in the rest of ingredients then fold in your flour gently. Never Over Mix
  • When trying a new sponge recipe keep a small amount to make a tester cupcake for you to try to save breaking into the cake.
  • Use a toothpick when adding food colouring and build up your colour slowly until you get the desired shade
  • When doing buttercream I use a Trex mix, this stops the butter giving a yellow base colour making it easier to colour, and a stiffer buttercream
  • Butter cream ratios 1 part fat : 2 parts Icing sugar - if using trex dont use 1 part trex : 1 part butter : 2 parts Icing sugar. Then add milk to get the right consistancy.
  • Allow your cakes to cool fully before icing, when crumb coating put cakes in the fridge first
  • Warm your palette knife when smoothing icing
  • Preheat your oven and do not open oven before 5 mins before end time to check cakes
  • 5 mins before stated recipe baking time use a sharp knife to test your cake- if it comes out clean take it out of the oven, this can make a huge difference in cake texture
  • If you want a slightly firmer sponge allow a few extra minutes from clea knife test
  • Use baking strips or a strip of wet cloth tied around your cake tin for an even bake and improved rise
  • butter , flour dust and line your cake tins
  • Use an Ice cream scoop to measure out cupcake mix into liners
  • Don't overfill cupcake liners - you want between 1/2 to 2/3 full for flat even tops
  • A stand mixer is a game changer as are spatulas over wooden spoons
  • Follow the recipe to the GRAM - trust me on this one! 
  • Bake with Love - Always.
Positive 
Baking
Tips

Red Velvet Cupcakes

Makes 12 Large Cupcakes

  • 60g Butter

  • 150g Self Raising Flour

  • 150g Caster Sugar

  • 1 Egg

  • 20g Cocoa Powder

  • Red Food Colouring

  • 120ml Milk

  • 2 Tsp Lemon Juice 

  • 1/2 Tsp Almond Flavouring * Optional

1) Beat Sugar and Butter on medium speed for around 5/10 mins until light and fluffy

2) Whisk in egg

3) Stir in Food colouring and flavouring if using

4) Sift in Cocoa Powder and 1/2 the flour

5) Mix together milk and lemon juice and stir into batter

6) fold in remaining flour

Preheat oven to 170

Bake for 17 - 20 mins ( see tips )

Cream Cheese Frosting

  • 100g Full Fat Cream Cheese

  • 100g Butter

  • 220g Icing Sugar *

​

* +/- 20g depending on cream cheese consistancy

Pan Di  Spagna

(Italian Sponge Cake)

  • 7 inch baking Tin

  • 120g Caster Sugar

  • 4 Large Eggs

  • Pinch Salt

  • 120g Flour

  • Juice and zest  of 1 lemon 

1) Beat Sugar, lemon juice,salt, rind and Eggs on medium speed for around 10/15 mins until very pale and fluffy

2) Fold in sifted flour a bit at a time slowly untill combined

​

Preheat oven to 170

Bake for 35 - 40 mins ( see tips )

Lemon Cupcakes

Makes 12 Large Cupcakes

  • 60g Butter

  • 150g Self Raising Flour

  • 150g Caster Sugar

  • 1 Egg

  • Juice of 1 lemon

  • Rind of 1 Lemon

  • 120ml Milk

  • 2 Tsp Lemon Juice 

1) Beat Sugar and Butter on medium speed for around 5/10 mins until light and fluffy

2) Whisk in egg

3) Stir in lemon rind and lemon juice bar 2 Tsp

4) Sift in 1/2 the flour

5) Mix together milk and remaining lemon juice

6) fold in remaining flour

Preheat oven to 170

Bake for 17 - 20 mins ( see tips )

Lemon ButterCream

  • 100g Trex

  • 100g Butter

  • 220g Icing Sugar 

  • 2 Tsp Lemon Juice

Classic Victoria Sponge

  • 2 6 inch sandwich tins

  • 225g Caster Sugar

  • 4 Large Eggs

  • 225g Flour

  • 225g Butter

  • 20mls milk

  • 2tsp Lemon Juice

1)Beat Butter and Sugar until light and fluffy

2) Whisk Eggs in separate bowl

3) Gently Fold in some eggs, then some  of the sifted flour, alternating until all mixture is combined leaving roughly 20 grams of flour aside.

4) mix together lemon juice and milk and add to mixture 

5)fold in remaining flour 

6) When Baked and fully cooled sandwich with a layer of strawberry Jam and Buttercream

​

Preheat oven to 170

Bake for 30 - 35mins ( see tips )

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