Tuesday, 26 October 2010

lets start at the beginning...

I always think my signature cakes are butterfly cakes, but it has been nearly a year since I baked a batch.  In that time I have worked on a number of recipes which, in time, I would like to share.

Sponge cakes are certainly the cakes I bake most often.  They're undeniably simple.  Four ingredients, a tin and an oven.  Cream the butter, beat in the sugar and eggs, finally sift the flour and fold it into the mixture.  On occasion I suppose there can be a fifth ingredient, depending on what you're intentions are for a mixture - I like to add a few drops of vanilla extract if i'm making a plain sponge or perhaps some lemon juice and zest for a drizzle cake....

What you do with the mixture is up to you!  Individual cupcakes, Victoria Sponge, Lemon drizzle....the list goes on.

So here is my first post.  Some cakes made for a local art fare back in the summer.  I think the doily setting on the blue plate is pure sophistication....haha

P.S the scones are not mine - they belong to another excellent baker - Miss Montgomery (including her home made jam)

(above) lemon zest icing half cupcakes 

I call them half cupcakes because they aren't large overwhelming cupcakes to fill your tummy between meals.  I like to think of them as the perfect accompaniment to a cup of tea.

Katie x


  1. May I just say as a fan of your baking, your wheat free fairy cakes were the best things in the world......YUM!!

  2. Hey Mary... if you like the sound of any of the recipes and want to make them 'wheat-free' just let me know and I will work on an alternative recipe! xx

  3. hey katie... eggless chocolate cake recipe as promised below:

    1 and 1/2 cups of self raising flour
    1 cup of sugar
    1/3 cup of cocoa powder
    1 teaspoon of baking powder
    1/2 teaspoon of salt
    1/2 cup of vegetable oil
    1 cup of water (or iced coffee)
    2 teaspoons of vanilla extract
    2 teaspoons of vinegar

    1. preheat the oven to 190deg
    2. mix all the dry ingredients in a small brownie sized pan
    3. mix all the wet ingredients (except the vinegar) in a separate bowl
    4. add wet ingredients to dry and stir till all ingredients are mixed
    5. add vinegar and quickly stir in.
    (optional extra - add frozen berries)
    6. put the tin into the oven immediately and bake for 25 to 30 minutes.

    once cooled through you can decorate to your own tast choice. chocolate icing (cocoa powder with icing sugar and butter) and fozen berries are my fav.


    sat x

  4. Hey Sat! This sounds interesting, I'm going to have to give it a go!

    Katie x