In Weekend Journal on Saturday, we marked ten years of Britain’s favorite baking present with recipes from the brand new Nice British Bake Off e-book.
At present, we have now a wonderful collection of showstoppers from The Massive Ebook Of Wonderful Muffins, dreamed up by contestants previous and current.
From indulgent chocolate gateaux to a boozy Christmas cake, they’ll impress your friends at any big day.
We have now a wonderful collection of showstoppers from The Massive Ebook Of Wonderful Muffins, dreamed up by contestants previous and current. Presenters Paul Hollywood and Prue Leith are pictured above
Heaven and Hell cake
John’s magnificent creation from Sequence Three is altogether divine — with lemon and coconut desserts representing Heaven and the deeply indulgent chocolate cake representing Hell.
Arms on: 2½ hours
Bake: 1¾ hours
You will want:
- 25cm spherical, deep cake tin, greased, then base-lined with baking paper
- 5cm spherical mini-cake tins x 12, greased
- Medium piping bag fitted with a jam nozzle
- 30cm cake card
- 2 medium piping luggage, every fitted with a medium star nozzle
- Sugar thermometer
- 6 straws or dowels
- 15cm cake card
- Kitchen blowtorch
- Small piping bag fitted with a small writing nozzle
- Sheet of baking paper
- 2 strips baking paper, 35 x 8cm every.
For the hell cake
- 60g cocoa powder
- 230ml scorching water
- 9 massive eggs, separated
- 155ml sunflower oil
- 2½ tsp vanilla paste
- 450g golden caster sugar
- 1½ tsp bicarbonate of soda
- 1½ tsp superb salt
- Finely grated zest of two massive unwaxed oranges
- 320g plain flour, sifted
For the Ganache & Filling
- 300ml double cream
- 400g 54% darkish chocolate, finely chopped
- 6 tbsp cherry jam
For the mirror glaze
- Four tbsp chilled water
- 2 platinum-grade gelatine leaves
- 200g caster sugar
- 2 tbsp golden syrup
- 150g cocoa powder, sifted
- 120ml double cream
For the heaven desserts
- Three massive eggs, separated
- 60ml sunflower oil
- 90ml chilled water
- 1 tsp vanilla paste
- 125g golden caster sugar
- Finely grated zest of 1 massive unwaxed lemon
- 165g plain flour, sifted
- ½ tsp baking powder
- Pinch of salt
- 150g lemon curd
For the meringue topping
- 2 egg whites
- 100g caster sugar
- ¼ tsp cream of tartar
- ¼ tsp vanilla paste
- 100g desiccated coconut
- 5 sheets edible gold leaf
To make the hell cake
Warmth the oven to 170c/fan 150c/325f/ gasoline 3. Mix the cocoa powder and scorching water till clean. Put aside to chill somewhat.
Place the egg yolks in a big mixing bowl and, utilizing a wood spoon, stir within the oil, vanilla, caster sugar, bicarbonate of soda, salt and orange zest.
John’s magnificent creation from Sequence Three is altogether divine — with lemon and coconut desserts representing Heaven and the deeply indulgent chocolate cake representing Hell
Stir within the cooled cocoa combination, then add the flour, beating till clean. Whisk the egg whites within the clear, grease-free bowl of a stand mixer fitted with a whisk attachment, to stiff peaks.
Fold the egg whites into the combination, then spoon into the lined 25cm tin. Degree the highest and bake for 1 hour 30 minutes, till a skewer inserted into the centre comes out clear. Cool within the tin for 15 minutes, then end up onto a wire rack to chill.
To make the heaven desserts
Place the egg yolks in a big mixing bowl and, utilizing a balloon whisk, combine within the oil, water, vanilla, caster sugar, lemon zest, flour, baking powder and salt.
Whisk the egg whites to stiff peaks within the clear, grease-free bowl of a stand mixer fitted with whisk attachment. Fold the egg whites into the combination, then divide it equally between the mini tins.
Bake for 15-17 minutes, till pale golden brown and simply agency. Depart to chill within the tins for 15 minutes, then end up onto a wire rack to chill. Then, stage the tops.
Spoon the lemon curd into the piping bag fitted with the jam nozzle and ‘inject’ every small cake with lemon curd.
For the hell ganache
Pour the cream right into a medium pan over a medium warmth and convey simply to the boil. Take away from the warmth, add the chocolate and go away to face for five minutes, then stir till clean. Depart to chill till thick.
Reduce the chocolate cake in half horizontally. Unfold the underside half with the cherry jam and somewhat of the ganache, then high with the opposite cake half. Flip the entire cake the other way up onto the big cake card.
Unfold the highest and sides with a skinny layer of ganache, then chill for not less than 10 minutes, or till set.
Repeat with a second, thicker coat of ganache as neatly as doable. Chill once more for 15 minutes extra till set.
Put the remainder of the ganache in a medium piping bag fitted with a medium star nozzle and chill till thick sufficient to pipe.
To brighten the Hell cake, mood the chocolate (see beneath), place somewhat within the small piping bag with writing nozzle and pipe ‘Tartarus’ (the pit beneath Hades!) onto a sheet of baking paper
For the hell mirror glaze
Put the chilly water in a shallow bowl, add the gelatine and soak for five minutes. Boil the sugar in 100ml of water in a pan over a excessive warmth for about Three minutes, to dissolve.
Depart to chill for 1 minute then, utilizing a balloon whisk, stir within the syrup and cocoa till clean. Squeeze out the gelatine and add to the glaze, adopted by the cream. Whisk till clean.
Place the chilled cake on a wire rack set over a tray to catch drips, pour the glaze over the cake and unfold to cowl.
To brighten the hell cake
To brighten the Hell cake, mood the chocolate (see beneath), place somewhat within the small piping bag with writing nozzle and pipe ‘Tartarus’ (the pit beneath Hades!) onto a sheet of baking paper. Depart to set.
Unfold the remaining chocolate thinly onto the strips of baking paper. Cool till set, then break into shards and organize across the cake. Place the ‘Tartarus’ on high of the cake, then pipe remaining ganache across the base.
For the heaven meringue
Place the egg whites, sugar and cream of tartar in a bowl set over a pan of simmering water. Whisk for 3-Four minutes, till it reaches 48c/118f on a sugar thermometer.
Take away from the pan and whisk till the combination cools and varieties stiff, shiny peaks. Whisk within the vanilla.
Cowl the highest and sides of every mini cake with meringue and roll in coconut. Stack the desserts on the small cake card in a circle, seven desserts on the bottom, then 4 after which one on high.
Maintain in place with straws or dowel. Place the remaining meringue within the closing medium piping bag fitted with a medium star nozzle.
Put the small card on high of the chocolate cake and pipe meringue swirls over the bottom to cowl it. Brown the piped meringue with a blowtorch. Adorn with gold leaf flakes.
Lavender and lemon fox cake
Kim-Pleasure’s vegan celebration cake from Sequence 9 requires ability, however is certain to impress.
In case you don’t have time for the entire creation, strive making simply the biscuits to get pleasure from with a cup of tea.
Arms-on: Four hours
Bake: 50 minutes
You will want:
- 23cm spherical, deep cake tins x 3, greased, then base-lined with baking paper
- 18cm spherical, deep cake tins x 3, greased, then base-lined with baking paper
- Shallow steel baking tray
- Baking tray lined with baking paper
- 6 small disposable piping luggage
- 1 massive disposable piping bag
- 26cm spherical, skinny cake board
- 20cm spherical, skinny cake board
- Cake-decorating turntable
- Tall aspect scraper
- Four dowels
- Cocktail stick
- 1 massive piping bag fitted with a medium closed-star nozzle
- Giant piping bag with a small petal nozzle.
For the 23cm base tier sponge
- 675g extra-fine self-raising sponge flour, sifted
- 410g caster sugar
- 5 tsp edible dried lavender
- 2¼ tsp baking powder
- 1 tsp salt
- 635g soya milk
- 230g sunflower oil
- 5 tsp aquafaba, the water from a can of chickpeas, which behaves like egg white
- 2½ tsp white wine vinegar
For the 18cm high tier sponge
- 435g self-raising sponge flour, sifted
- 260g caster sugar
- 1½ tsp baking powder
- ¾ tsp salt
- 2 tsp edible dried lavender
- 400g soya milk
- 150g sunflower oil
- 4½ tsp aquafaba
- Three tsp white wine vinegar
For the vegan lemon curd
- 35g cornflour
- 100g lemon-infused sugar
- Juice of 5 lemons
- 75g soya milk
- 85g extra-virgin coconut oil
For the vegan biscuits
- 150g plain flour, sifted
- Pinch of salt
- 20g caster sugar
- ½ tsp vanilla paste
- 80g coconut oil
For the royal icing
- 100ml aquafaba
- 500g icing sugar, sifted
- Orange food-colouring paste or gel
- Honey-gold food-colour, paste or gel
- Brown food-colour, paste or gel
- ½ tsp cocoa powder
For the vegan buttercream
- 175g block vegetarian unfold, diced
- 375g vegetable shortening
- 500g icing sugar, sifted
- Pink food-colour, paste or gel
- Darkish inexperienced meals color paste or gel
- Gentle inexperienced meals color, paste or gel
- Lime inexperienced meals color, paste or gel
To make the sponge
Warmth the oven to 180c/fan 160c/350f/gasoline 4. Make the sponge for the underside tier by mixing all of the dry components collectively in a giant bowl and whisk all of the moist components collectively in one other. Add the dry components to the moist, and whisk till clean and simply mixed.
Pour equal quantities of combination into the three bigger tins and bake for 15-20 minutes, till a skewer inserted within the centres comes out clear. Prove the sponges onto a wire rack, peel off the baking paper and go away to chill.
Kim-Pleasure’s vegan celebration cake from Sequence 9 requires ability, however is certain to impress
Combine collectively the sponge components for the smaller, top-tier desserts, as earlier than, and bake for 15-20 minutes, till a skewer inserted into the centres comes out clear. Cool.
For the lemon curd
In the meantime, make the lemon curd. Whisk collectively the cornflour and 100ml water to a paste. Place in a small pan and stir within the sugar and lemon juice.
Cook dinner on a medium warmth, stirring often, till the sugar has dissolved. Maintain stirring till the combination has thickened and you’ll not style the cornflour.
Flip the warmth to low and add the soya milk and oil.
Stir briskly till the oil has melted and the combination is clean, then pour into the shallow steel tray, cowl with cling movie and freeze for about 45 minutes.
For the biscuits
Put all of the dry components and vanilla in a bowl, then rub within the coconut oil. Add 20-25ml of water and mix to make a dough.
Roll out the dough on a floured worktop to about 6mm thick. Reduce out three mushroom shapes and three fox shapes.
Place on the lined baking tray and bake for 8-10 minutes, till barely browned on the edges. Switch to a wire rack to chill utterly.
For the royal icing
In the meantime, beat 75ml of the aquafaba in a stand mixer fitted with a beater, on medium-high velocity till frothy, then add half the icing sugar and blend till clean.
Add the remaining icing sugar and blend till the icing leaves a ribbon path whenever you raise the beater. Add extra icing sugar if too runny.
Put about two-thirds of the royal icing in a medium bowl, then divide into three parts — one barely bigger than the opposite two.
In case you don’t have time for the entire creation, strive making simply the biscuits to get pleasure from with a cup of tea. Adorn the cake with the fox and mushroom biscuits
Color the bigger portion with orange colouring and a tiny quantity of the honey-gold to make orange with a tinge of golden brown. Add the brown colouring and cocoa powder to 1 smaller portion for a deep brown color.
Depart the remaining portion white. Divide the icing colors into the small piping luggage as follows, and put aside:
Orange: 1/Four into 1 piping bag and three/Four into one other.
Brown: Place all in 1 piping bag.
White: 1/Four into 1 piping bag and three/Four into one other.
Add sufficient orange colouring to offer a shiny orange color to the remaining icing within the mixer bowl, and stir in 1 tablespoon of aquafaba at a time, till the icing is runny sufficient for a managed ‘drip’. Cowl with cling movie and put aside.
For the buttercream
Put the unfold into the clear bowl of a stand mixer fitted with the beater and blend on a low-medium velocity till clean. Combine within the vegetable shortening till clean and mixed.
Combine in one-third of the icing sugar till mixed, then add the remaining icing sugar, step by step growing the velocity every time, till the buttercream is white and clean.
Put half the buttercream into the big disposable piping bag.
How you can soften chocolate
Break the chocolate into small, even-sized items and place these in a heatproof bowl.
Set the bowl over a pan that’s one-third stuffed with gently simmering or steaming water, ensuring that the underside of the bowl doesn’t contact the water.
Flip the warmth to low, or flip it off utterly, and simply let the chocolate soften, often giving it a stir to assist it, when you like.
When the chocolate is melted, fastidiously raise the bowl off the pan.
Set the bowl over a pan that’s one-third stuffed with gently simmering or steaming water
Divide and color the rest as follows, and put aside: About 150g buttercream colored pink.
About 150g buttercream colored darkish inexperienced. About 2 tablespoons of buttercream colored gentle inexperienced. Depart the rest within the bowl.
To assemble the bottom
Place the bigger cake board on the icing turntable. Snip a big tip on the piping bag containing white buttercream and pipe a blob on the board. Prime with a big sponge.
Unfold somewhat buttercream from the bowl over the floor of the cake and, from the piping bag, pipe a white buttercream ‘dam’ across the high fringe of the cake (that is to cease the lemon curd seeping out).
Spoon 2-Three tablespoons of the lemon curd on high and unfold evenly. Repeat with a second massive sponge after which high with the third massive sponge.
Unfold the white buttercream from the bowl on high of the cake and across the sides. Unfold a number of smears of pink buttercream right here and there on the perimeters.
Easy the highest, then clean the perimeters utilizing the icing scraper. Intention for a skinny crumb coat (see proper). Insert dowels into the cake and switch to the fridge to maintain chilled.
To assemble the highest tier
How you can mood chocolate
Tempering chocolate is a strategy of heating and cooling chocolate to a selected temperature to provide chocolate that’s shiny and has an excellent snap.
Firstly, observe the method for melting chocolate (above). Soften two-thirds of the chocolate till a sugar thermometer reveals 45c/113f for darkish chocolate or 43c/109f for milk or white.
Take away from the warmth, then stir within the remaining third of chocolate till melted.
Depart to chill, persevering with to stir, till the temperature reaches 27c/80f.
Tempering chocolate is a strategy of heating and cooling chocolate to a selected temperature to provide chocolate that’s shiny and has an excellent snap
Place the smaller cake board onto the turntable and stack and ice the smaller sponge layers simply as you probably did for the bottom tier, besides this time utilizing darkish inexperienced icing on the highest and a mixture of white and darkish inexperienced buttercream on the perimeters.
Mark the define of a fox form on the highest of the uppermost cake utilizing the cocktail stick.
Snip a really small gap within the piping bag containing the smaller quantity of orange royal icing, and snip a small-medium tip on the bag containing the bigger quantity of orange royal icing.
Repeat for the white royal icing. Snip a small tip on the brown royal icing.
Use the small-tipped piping luggage of orange and white royal icing to pipe the define of the fox. Use the bigger tipped luggage to ‘flood’ the orange and white areas.
Working rapidly, use the cocktail stick with mix the white and orange by the tip of the tail. Depart to set, then add the legs, nostril and mouth.
Now begin piping the biscuits, piping the foxes in the identical means you probably did for the cake. Pipe orange over the mushroom biscuits (define first, then flooding), and pipe on white dots whereas the orange icing is moist.
Take away the primary cake tier from the fridge and place the second tier on high. Utilizing a big spoon, pour the thinned orange icing in fastidiously managed drips down the aspect of the underside cake tier.
For the roses and swirls
Marble the pink buttercream with somewhat of the remaining white buttercream, however don’t over combine, then divide it in half and place every half in a big piping bag — one fitted with the closed-star nozzle and the opposite with the petal nozzle.
Pipe swirls across the base of every tier and pipe roses on high.
Color any remaining white buttercream with lime inexperienced, place this within the remaining small piping bag. Snip the top right into a V-shape and pipe tiny inexperienced leaves between the roses.
Adorn the cake with the fox and mushroom biscuits.
Pineapple and coconut sandwich cake
In Sequence 8, Sophie made this tropical-tasting sandwich cake, topped with a pineapple flower made from baked pineapple ‘leather-based’.
Arms-on: 1½ hours
Bake: 1½ hours
You will want:
- 20cm sandwich tins x 2, greased, then base-lined with baking paper
- Baking sheet lined with baking paper
- Mini-muffin tray
- Sugar thermometer
- 1 massive piping bag fitted with a medium, plain nozzle.
For the sponge
- 1 pineapple, peeled, lower into Three x 5mm-thick rounds, then the rest cored and lower into small chunks
- 170g unsalted butter, softened
- 225g caster sugar
- 5 massive eggs, overwhelmed
- 240g self-raising flour, sifted
- 100g recent coconut chunks, peeled and blitzed to a gravel texture
- 15g coconut flakes, toasted, to embellish
For the buttercream
- 300g caster sugar
- Three egg whites
- 250g unsalted butter, diced and softened
- ½ tsp coconut flavouring, plus further to style, if obligatory
Place the pineapple flower within the centre of the cake and beautify with toasted coconut flakes and the reserved 50g of pineapple, chopped into 1cm items
Warmth the oven to 180c/fan 160c/350f/gasoline 4. Weigh out 150g of the pineapple chunks for the cake combination, drain completely and pat dry with kitchen paper. Put aside 50g for adornment (eat the remaining).
Mix the butter and sugar in a stand mixer fitted with a beater attachment, on medium velocity for 3-5 minutes, till pale and creamy. Progressively add the eggs, little by little, beating nicely after every addition.
Add 1 tablespoon of the flour with the final three additions of egg, then sift within the remaining flour and fold to mix. Combine within the coconut ‘gravel’ and pineapple chunks.
Divide the combination equally between the ready tins. Bake for about 25-30 minutes, till a skewer inserted into the centres comes out clear. Cool within the tins for two minutes, then end up onto a wire rack to chill utterly. Scale back the oven to 140c/fan 120c/275f/gasoline 1.
Put together the pineapple flower. Put the three pineapple slices on the lined baking sheet. Bake for 15-20 minutes, then flip over and bake for an extra 15-20 minutes, till they’re dry however versatile, with golden edges.
In Sequence 8, Sophie made this tropical-tasting sandwich cake, topped with a pineapple flower made from baked pineapple ‘leather-based’
Press every slice right into a gap within the muffin tray. Return to the oven for an extra 20 minutes or so, till dry and golden. Cool within the tray, then stack the slices into one another to make a flower. Put aside.
Now make the buttercream by dissolving the sugar in 90ml of water in a medium pan over a low warmth (about 3-5 minutes). Whereas the sugar is dissolving, whisk the egg whites to smooth peaks in a stand mixer fitted with the whisk attachment.
As soon as the sugar has utterly dissolved, improve the warmth underneath the pan to a speedy boil till the syrup reaches 121c/250f on a sugar thermometer. Take away the pan from the warmth.
With the whisk at full velocity, pour the recent syrup onto the egg whites in a skinny stream. Proceed whisking till the meringue may be very thick and shiny and has cooled to room temperature.
Progressively add the butter, whisking after every addition till the buttercream is clean and thick. Incorporate the coconut flavouring, including extra to style, when you choose. Cowl the bowl and chill till agency sufficient to pipe.
To assemble, place one sponge, top-side down, on a cake stand. Spoon the buttercream into the big piping bag fitted with the plain nozzle.
Pipe massive ‘kisses’ on high of the sponge, saving half the buttercream for the subsequent layer. Prime with the second sponge, top-side upwards, and pipe extra kisses.
Place the pineapple flower within the centre of the cake and beautify with toasted coconut flakes and the reserved 50g of pineapple, chopped into 1cm items.
How you can ice a semi-naked cake
Bare desserts are naked or un-iced on the aspect, whereas semi-naked desserts have a really skinny masking of buttercream icing that enables the cake layers to peak by way of.
Use the next directions for creating semi-naked desserts or for crumb-coating desserts you’ll later beautify absolutely.
You will want: Cake-decorating turntable or cake stand or board l Palette knife l Tall aspect scraper.
1. Assemble your layer cake as instructed within the recipe, spreading a beneficiant layer of your chosen buttercream between the layers of cake and ensuring the sponges are even and flat.
Fill and clean any gaps along side the cake, between the layers. After you have a clean floor, you’re prepared for the semi-naked coating.
Assemble your layer cake as instructed within the recipe, spreading a beneficiant layer of your chosen buttercream between the layers of cake and ensuring the sponges are even and flat
2. Generously unfold some extra buttercream across the sides of the cake with a palette knife utilizing mild strain and with one hand on high of the cake to safe it.
Often, revolve the turntable or cake plate or board whilst you work across the cake, to verify it’s evenly coated.
Generously unfold some extra buttercream across the sides of the cake with a palette knife
After you have lined the aspect in a single coating of buttercream, unfold a fair layer excessive of the cake
3. After you have lined the aspect in a single coating of buttercream, unfold a fair layer excessive of the cake, spreading it out easily with the palette knife.
4. As soon as the entire cake is roofed, use a aspect scraper to clean off any extra masking on the perimeters.
Unfold and take away the buttercream till you’re proud of the end and protection – expose some areas of the cake and go away others extra lined.
5. Put the cake within the fridge to relax and agency up for not less than 30 minutes to 1 hour. If chilling for greater than 2 hours, cowl loosely with cling movie after the primary hour.
As soon as the entire cake is roofed, use a aspect scraper to clean off any extra masking on the perimeters. Unfold and take away the buttercream till you’re proud of the end and protection
Grandma’s fruit cake
This can be a recipe handed down from Steph’s great-grandmother through her mum. A wealthy Christmas cake, soaked in brandy, it’s best baked not less than 5 weeks earlier than consuming. These portions will even make a single 30cm cake, baked for 4-4½ hours.
Arms-on: 20 minutes
Bake: Four hours
You will want:
- 23cm and 15cm spherical, deep cake tins, greased then double lined (base and sides) with baking paper, then double wrapped in strips of brown paper across the outsides of the tins (tie with string)
Spoon 2 tablespoons of additional brandy into every cake, then cowl the desserts with baking paper and wrap them in foil. Place them in a tin or field, to retailer
For the fruit cake
- 475g salted butter, softened● 475g darkish muscovado sugar
- Eight eggs, overwhelmed
- 475g self-raising flour, sifted
- 1½ tsp blended spice
- ¼ tsp nutmeg
- Pinch of salt
- 500g raisins
- 500g currants
- 500g sultanas
- 75g every of inexperienced and purple glacé cherries, quartered
- 125g candied peel, chopped
- 50g angelica, chopped
- Finely grated zest of1½ unwaxed lemons
- 2 tbsp brandy, plus further for feeding the cake
For the almond paste
- 800g floor almonds
- 400g caster sugar
- 400g icing sugar, sifted
- 2 tbsp vanilla essence
- Juice of two lemons
- Three eggs, overwhelmed
- 6 tbsp apricot jam
For the royal icing
- Four egg whites
- 1kg icing sugar, sifted
- Four tsp lemon juice
- 2 tsp glycerine
Warmth the oven to 150c/fan 130c/300f/gasoline 2. Beat the butter and sugar in a stand mixer fitted with the beater attachment, on medium velocity for five minutes, till pale and creamy.
With the mixer on a low velocity, add the eggs, somewhat at a time, beating nicely between every addition.
Place the flour, spices, salt, raisins, currants, sultanas, glace cherries, candied peel, angelica and lemon zest into a really massive mixing bowl and stir collectively.
Add the two tablespoons of brandy, then add the creamed combination to the fruit and stir nicely with a big steel spoon till the whole lot is evenly mixed.
This can be a recipe handed down from Steph’s great-grandmother through her mum. Her cake featured in sequence 10
Divide the combination proportionately between the 2 tins. Degree the tops, then bake: the 23cm cake will take 3½-Four hours and the 15cm will take about 2½ hours — or till the desserts really feel agency to the contact, are a wealthy, golden brown, and a skewer inserted into centres comes out clear.
If they’re colouring an excessive amount of, cowl them with foil for the remaining baking time.
As soon as the desserts are baked, go away them to chill utterly within the tins, then switch to a plate or board, leaving the baking paper connected to the perimeters and backside to maintain them moist.
Don’t fear if there’s somewhat dip within the high of every cake. Use a skewer to pierce the desserts throughout, taking care to not pierce all the way in which to the underside.
Spoon 2 tablespoons of additional brandy into every cake, then cowl the desserts with baking paper and wrap them in foil. Place them in a tin or field, to retailer.
Uncover the desserts as soon as per week for the subsequent Four weeks, every time feeding with 1 tablespoon of brandy every.
About 1 week earlier than you plan to serve the desserts, make the almond paste. In a bowl, utilizing a wood spoon, combine collectively the almonds, caster sugar and icing sugar.
A wealthy Christmas cake, soaked in brandy, it’s best baked not less than 5 weeks earlier than consuming. These portions will even make a single 30cm cake, baked for 4-4½ hours
Add the vanilla, lemon juice and sufficient of the overwhelmed eggs to offer a stiff paste (it’s possible you’ll not want all of the egg). Chill the paste for 30 minutes to agency up.
For the 15cm cake, you will have about 550g paste; for the 23cm cake about 950g.
On a floor flippantly dusted with icing sugar, roll out one half of every weighed portion of almond paste to a circle massive sufficient to cowl the highest of every cake and about 1-1.5cm thick.
With the remaining paste, roll out two lengthy strips, one every to cowl the perimeters of the desserts.
Warmth the apricot jam in a small pan over a low warmth to loosen. Brush the highest and aspect of every cake with the nice and cozy jam, then place the suitable circle of almond paste on high and wrap the suitable strip across the aspect, trimming any extra and urgent the seam collectively the place the items of paste meet.
Loosely cowl the desserts with baking paper and go away for not less than 24 hours earlier than spreading over the royal icing.
To make the royal icing, whisk the egg whites with an electrical hand whisk for about 1-2 minutes, till frothy.
Whisk within the icing sugar and stir within the lemon juice and glycerine. Whisk collectively till the icing is thick sufficient to carry stiff peaks.
Utilizing a palette knife, unfold the tops and sides of the desserts with royal icing.
Easy it across the sides and tough up the tops to create the impact of snow.
Tip: Depart the desserts in a single day at room temperature to permit the icing to harden, then retailer in a tin till wanted. Don’t wrap in cling movie or retailer in a plastic field or the desserts will go mouldy.
Liquorice sponge cake
A couple of years in the past, Jamie’s grandma purchased him a liquorice birthday cake. He liked it a lot, he determined to make his personal.
Maintain the liquorice icing pretty thick to cease it operating all down the perimeters.
Arms-on: 35 minutes
Bake: 40 minutes
You will want: 20cm sandwich tins x 2, greased, then base-lined with baking paper.
For the sponge
A couple of years in the past, Jamie’s grandma purchased him a liquorice birthday cake. He liked it a lot, he determined to make his personal
- 300g unsalted butter
- 150g caster sugar
- 150g gentle muscovado sugar
- 6 eggs, overwhelmed
- 300g plain flour, sifted
- 1 tsp baking powder
- 1½ tbsp liquorice essence
- White chocolate shavings, to embellish
For the buttercream
- 75g salted butter, softened
- 150g icing sugar, sifted
- 25g cocoa powder
For the liquorice icing
- 150g fondant icing sugar
- 1 tsp liquorice essence
- Black food-colouring gel
Warmth the oven to 180c/fan 160c/350f/gasoline 4. Beat the butter and sugars in a stand mixer fitted with the beater, on medium velocity for 3-5 minutes, till pale and creamy.
Add the eggs, little by little, beating nicely between every addition. Utilizing a steel spoon, fold within the flour, baking powder and liquorice essence till mixed.
Divide the combination between the 2 ready tins and bake for 35-40 minutes, till a skewer inserted into the centres comes out clear.
Maintain the liquorice icing pretty thick to cease it operating all down the perimeters. Pour the icing excessive of the cake and beautify with white chocolate shavings to finis
Depart to chill within the tins for five minutes, then end up onto a wire rack to chill utterly.
Now, make the buttercream. Place the butter in a mixing bowl and beat with an electrical hand whisk till fluffy.
Progressively add the icing sugar and cocoa powder, and beat till absolutely mixed. Unfold the buttercream on one of many cooked desserts and place the opposite cake on high.
To make the liquorice icing, combine the icing sugar with the liquorice essence and sufficient water to make a thick, pouring consistency. Combine within the black meals colouring to show the icing utterly black.
Pour the icing excessive of the cake and beautify with white chocolate shavings to complete.