Iced Ginger Cake. I used Wilton cake release from Lakeland in my unlined mold. Either add the chopped ginger now and pour over the cooled cake or drizzle down the sides of the ring cake and decorate as I have done
MaryBerry’s Mocha Marbled Loaf Cake. Now I have to say, MaryBerry’s recipe was extremely confusing and it took me quite a while to write up a version that made sense to me, just to start cooking it for myself
Thanks to the show, and the mishaps that befell some of the contestants, I had a good idea of the pitfalls in making this cake, and combined with the fact that I had Mary's full recipe to hand, I felt pretty confident
Cake Ingredients. It is done when a skewer inserted into the cake comes out clean. Stir into the reserved cooled lemon curd and drizzle over the angel food cake before serving
You may have noticed that I’m a huge fan of the queen of cakesMary Berry and to my delight I received a copy of her latest book Mary Berry Cooks for Mother’s Day just gone
Spoon the mixture into the prepared cake tin and spread out evenly with the back of a spoon. Decorate the top with the whole blanched almonds and glacé cherries, pushing them lightly into the top of the cake mixture
Iced Ginger Cake. I always bake several of these gorgeous cakes towards the end of October each year. This cake has all those treacly warming flavours that go so well with cold, damp dark nights that we all enjoy before the onset of winter
I sandwiched the five layers with homemade cherry and red berry jam, the recipe for which I will be sharing in a future post, and frosted the cake in softest vanilla bean buttercream
But am especially grateful for Mary Berry's all-in-one cake recipes. But we love the Mary Berry recipe for chocolate icing on her Chocolate and Vanilla marble loaf so I adapted that using an ounce of melted butter, instant coffee dissolved in hot water a little milk and icing sugar
We have finally eaten all the Christmas biscuits and the cake tin was looking rather bare, so I had a flip through one of my recipe clipping folders and came across Mary's teatime cake, a recipe from the very talented and delightful Mary Berry and published in BBC Good Food magazine
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