Heres a couple for you to have a read of…

I can tell you everyone was very impressed and happy with your work. The cake was lovely and I was particularly impressed as I know it can be difficult to make nice gluten free sponge. I don’t suppose you are willing to divulge your recipe for my private use are you? I am happy for you to use the pics on your website, you should do so as it will look good I think. I will recommend your services should the opportunity to do so arise.   Nick Jones – Half Chilean flag half Union flag slab cake.

Lime sponge cake with a lime and tequilla drizzle, and a tequilla buttercream with salted limes sprinkles… Fresh, sweet and sour… Heaven! <3

A real pleasure to eat… One of my all time favourite cakes… I hope you can enjoy it as much as I do

Seed loaf cake.

Ingredients;

8 oz Margarine

8 oz Caster sugar

4 large eggs

8 oz Self raising flour

1 tblsp Caraway seeds

You will need;

Loaf shaped cake tin

Mixer

Large bowl for the cake batter

Sieve

Scraper.

A tablespoon measure

Cooling rack

The magic;

Turn your oven on to 175^oC in a fan assisted oven 190 ^oC in an unassisted oven or Gas mark 5.

Line your tin with greaseproof paper

Cream the margarine and sugar together until light, fluffy and pale.

Scrape the sides of the bowl

Add a sieved large spoonful of S.R.flour  - mix quickly.

Add the eggs one at a time and beat after each addition.

Add the caraway seeds to the mix.

Combine the remaining sieved flour into the egg mixture and beat, scrape the sides of the bowl and beat it quickly one last time.

Pour the mix into the prepared loaf cake tin.

Place the tin in the top or middle of your oven for 45 minutes or until the middle springs back when lightly presses or a knife comes out of the cake clean.

Once the cake is baked take it out of the oven and leave it on the side to cool completely before gently running a knife around the edge to loosen the cake and removing the cake from the tin.

It is then ready to serve, and is the perfect partner to a cup of tea.

The cake will keep well if it is kept at room temperature wrapped in foil or in a cake tin wrapped in cling film.

My gorgeous hubby Chris Dennis is abseiling 7 storeys to raise money for CLIC Sargent. Every single penny raised is a bonus… If you could see it in your hearts to help Chris raise as much money as possible, I’m sure it will help him take that terrifying first step over the edge of the building… Giving through the website below is secure.. I hope you can help an awesome cause. ♥

http://www.bmycharity.com/ChrisDennis

Please help me raise money for this amazing charity…. Every penny I raise will go towards caring for children and young people with cancer and their families – In hospital and in the community..

Alternatively bake it just because its chocolate and chocolate is good any time of the year

This cake is moist and sweet – a chocoholics delight!

Ingredients for the sponge;

284ml buttermilk

1 ½ Teaspoons Vanilla essence or flavouring

45g Cocoa

150g Margarine

525g Caster sugar

3 eggs

1 ½ Teaspoons salt

375g plain flour

1 ½ Teaspoons of Bicarbonate of soda

1 ½ Teaspoons of White wine vinegar

Turn your oven on to 180^oC, 350^oC or Gas mark 4.

Line 3 x 8” round Victoria sponge cake tins

Method;

 Take the buttermilk, vanilla essence and cocoa then mix together a little bit at a time until completely combined and smooth.

Place margarine and sugar in a large microwavable bowl and put in the microwave for 40 seconds or until the margarine has melted (but not bubbling). Take out of the microwave and use a mixer to beat the mixture until it’s combined. It will look like large crumbs… Beat it together until it changes colour to a pale yellow / white (usually a minute or two).

Take the 3 eggs and add them to the margarine and sugar mixture and combine.

Add the buttermilk mixture to the margarine mixture and beat till well combined.

Weigh out the flour and salt and stir together; add this to the buttermilk and margarine mixture and beat into a smooth batter.

Put the bicarb and vinegar into a cup and stir while it froths, once it stops frothing add this to the batter and mix well.

Divide evenly between the 3 Victoria sponge tins, put in the oven for 25 to 30 minutes or until the middle of the sponge springs back when lightly pressed.

Leave to cool completely before assembling the cake.

Ingredients for the buttercreams;

Dark chocolate

125g unsalted butter

250g icing sugar (and 30g cocoa)

100g dark chocolate

Milk chocolate

125g unsalted butter

250g icing sugar

100g milk chocolate

White chocolate

125g unsalted butter

250g icing sugar

100g white chocolate

Method (repeat for each chocolate mix);

Place the butter in a microwavable dish in the microwave for 30 seconds or until soft but not melted.

Beat the butter with a mixer until creamy and then add ½ of the icing sugar and beat until well combined.

Melt the chocolate by using a microwave or Bain Marie. I use a microwave, I chop up the chocolate and use short burst of 30 seconds on a low heat and stir every 30 seconds, until smooth and runny. Do not burn the chocolate – Don’t be tempted to leave it and do something else… it can burn in seconds. If it does burn throw it away and start again.

Add the melted chocolate to the buttercream mix and beat

Add final icing sugar and beat until fluffy – The mixture should be mousse like and easily spreadable.

If the mixture is too stiff and not mouse like, add a couple of teaspoons of milk and beat – repeat this until the buttercream holds a peak but is easily spreadable.

If it goes too far the other way add a bit more icing sugar, if you need to add milk do so sparingly. The texture of the buttercream changes very easily and can go too far the other way. It is then possible to lose the flavour of the chocolate and become too sweet.

To assemble the cake;

1)      Take one of the sponge cakes and place it on a cake board or a plate that is wide enough for it to sit flat; Spread a thick layer of the dark chocolate buttercream on the top of this sponge.

2)      Place one of the other sponges onto the dark chocolate buttercream and then spread a thick layer of the milk chocolate buttercream on the top of this sponge.

3)      Place the final sponge onto the milk chocolate buttercream.

4)      Roughly cover the top and sides of the cake with the white chocolate buttercream and the remainder of the other two buttercreams… You can blob it on so it is multi-coloured or decorate it however you want. (I did a quick layer of white and then an extra layer of milk choc on top).

The cake is now ready… Cut a large slice, find a quiet space and enjoy triple chocolate loveliness

I love this coin cake and I am very proud of the way it turned out

Here’s another Christmas cake I was asked to make… This one was a quick one for a change and I love it

MERRY CHRISTMAS EVERYONE

I would like to wish you peace, love and happiness at this special time of the year xx

I think this cake is so wintry looking, I just love it…

MERRY CHRISTMAS!

xxx

There are 40 pints on this pub scene and the birthday boy is bench pressing two pints of Guinness…..

I really like this cake and I had so much fun making it

I hope you like it too!