Tips for making, flavouring & decorating cakes
 BAKINGFANATIC
BAKINGFANATIC
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Ingredients

  • 2 eggs,
  • eggs
  • 110 g butter, 110g self-raising flour, 1 tsp baking powder,
  • 110 g caster sugar
  • 175 g butter, 175g self-raising flour, 1.5 tsp baking powder,
  • 175 g caster sugar
  • 4 eggs,
  • 225 g butter, 225g self-raising flour, 2 tsp baking powder,
  • 225 g caster sugar
  • 275 g butter, 275g self-raising flour, 2.5 tsp baking powder,
  • 275 g caster sugar
  • 6 eggs,
  • 350 g butter, 350g self-raising flour, 3 tsp baking powder,
  • 350 g caster sugar
  • 8 eggs,
  • 450 g butter, 450g self-raising flour, 4 tsp baking powder,
  • 450 g caster sugar
  • 500 g butter, 500g self-raising flour, 4.5 tsp baking powder,
  • 500 g caster sugar
  • 160 C and the baking times can be anywhere between about
  • 20 minutes for a
  • 100 g melted
  • 300 g butter
  • 3 essential tools for working with fondant icing
  • 10 seconds before leaving it alone and then giving it another
  • 10 seconds on high
  • Salted caramel
  • This will keep quite happily in a screw-top jar in the fridge for a few weeks
  • 200 g sugar (granulated or caster)
  • 50 ml water
  • 100 g unsalted butter, roughly chopped
  • 150 ml double cream
  • 2 teaspoons fine sea salt
  • 120 g plain flour
  • 120 g golden caster sugar
  • 1 ½ teaspoons baking powder
  • a pinch of salt
  • 40 g unsalted butter, melted
  • 120 ml milk
  • 1 large egg, at room temperature
  • grated zest of one lemon

Instructions

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