unsalted butter, softened, plus extra for greasing
scraped from 2 vanilla pods or 2 tsp vanilla paste
eggs, cracked into a jug
full-fat Greek yogurt
unsalted butter, softened
icing sugar, sieved
white ready-to-roll icing
pink ready-to-roll icing
lustre spray in pink or pearl
sugar butterfly Sugar shuh-ga Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
royal icing sugar
dollHeat the oven to 160C/140C fan/gas 3. Grease and line a deep 15cm round cake tin, making sure the lining is higher than the top of the tin. Grease and base line a 1 litre ovenproof glass pudding basin.
electric beaters or a tabletop mixer, beat the butter, sugar, vanilla and ¼ tsp salt together until pale and fluffy, then pour in the eggs, one at a time, giving the mix a really good beating before adding the next. Add 1 tbsp of the plain flour if the mix starts to look slimy rather than fluffy. Beat in the yogurt.
the flours; then, using a large metal spoon, fold them into the batter, and spoon into the prepared tin and bowl. The mixture will come almost to the top. Place the bowl and cake tin on a baking tray. Cook in the oven for about 1 hour 40 to 1hour 50 mins. Allow the cakes to cool completely.
make the butter icing, put the butter into a bowl and beat well until softened. Gradually beat in the icing sugar. Trim the tops of the cakes level. Slice the pudding basin cake in three and the 15cm cake in half. Using a 5cm round cutter, stamp out the centre of each piece of cake.
one half of the 15cm cake on a cake board. Spread with a little butter icing and place the other half on top. Spread a little icing on this layer and top with the widest layer of the basin cake. Repeat with the other layers. Spread the remaining butter icing all over the assembled cake.
250g white fondant icing and roll out into a long strip about 7cm wide. Press the edge gently with a teaspoon to give a frilled effect or use a ball tool. Attach to the base of the cake, pushing gently onto the icing.
out the pink icing to a large circle about 36cm in diameter. Cut a hole from the centre using the 5cm cutter. Cut away just under an eighth section of the icing. Drape the icing over the cake, making the join at the back. At even intervals push up the pink fondant to create a swagged look.
the cake lightly with the edible lustre. Take the doll and wrap the legs in plastic film. Place the doll in the cake. The top of the cake should come to hip not waist level. Using the trimmings, roll out an oblong of pink icing and wrap around the body of the doll to make the bodice. Smooth the bottom of the bodice onto the top of the skirt.
out some white fondant and cut out a 9cm circle using a fluted or flower cutter. Cut a small circle from the centre of this and then split one side and place around the waist of the doll, cutting away any excess. Use the remaining white icing to make a large bow and place at the back of the dolls waist.
up the royal icing according to pack instructions. Using a piping bag fitted with a small plain nozzle (or use a strong plastic bag and cut off the tip), pipe around the edge of the pink skirt. Attach a rose to the top of each swag. Pipe three lines of dots just above the roses going up the dress.
across the top of the bodice and half way down the front. Using the icing attach a sugar butterfly to the top of the bodice and one large sugar rose at the waist.
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
If you’ve been following Slimming World for a while you’ll probably know that despite all efforts you never quite get an exact replica when it’s a low syn cake or dessert, but I think this one turned out pretty well and not too far off the original
Imagine our surprise when The Great British Bake Offs first technical challenge was Jaffa Cakes. Here at Pinch of Nom we’ve been talking about 1 Syn Each Jaffa Cakes for a few days now. There are quite a few recipes for Jaffa cakes, but most of them are around 2 syns each, but these are an incredible 1 syn. You’ll notice that these 1 Syn Each Jaffa Cakes have a drizzle of chocolate on top to keep the syns down
The Famous Drinking Chocolate Cake Recipe. Do you remember when there was a walnut at the bottom of Walnut Whips (as well as the top), when cars had leather upholstery as standard, a holiday was a day trip to the beach, crisps had a little blue packet of salt in them, lemonade (and beer) came in refundable bottles with glass stoppers, a take away was only fish and chips, school trips were nature walks and chocolate cakes were simple and yet so light and moist
It’s one of the easiest and most impressive cakes we’ve tried yet. This cake is incredibly moreish and moist, and for only 2. 5 Syn a slice Orange and Almond Cake | Slimming World. Spray a 9in cake pan with Frylight cooking spray and line the base with baking parchmentIn a one bowl, whisk the eggs, Sukrin Gold Sugar Alternative, and 60g of sweetener until the mixture is thick and leaves a trail. Stir in half of the orange zestSpoon this mixture into the prepared cake pan, place in the oven, and bake for 25–30 minutes or until the cake has risen and is just firm to the touch (Insert a skewer and if it comes out clean the cake is ready)While you're waiting for the cake to cook heat up the orange juice, remains zest and remaining 15g of sweetener until it's dissolveWhen the cake is cooked pour half of the syrup mixture over the top and leave the cake in the pan for 10 minutesRemove from the cake pan and allow to cool completely on a cooling rackWhen cool, cut into 12 portions, and serve with a little of the remaining syrup drizzled over the top