my photos

baking days ...

We can manage without cakes, but without cakes we cannot manage!

Today I did a spot of baking. Usually being short of time, most of the cakes I make are based on a plain sponge mix, a tried and tested method, making necessary adjustments for the flavouring, coffee essence, lemon zest, cocoa powder etc.



These Spring flower cakes use a plain sponge mix, baked in muffin cases and topped with yellow buttercream icing. So quick and easy to make for Easter.



This lovely moist lemon cake once baked, is pricked with a fork and infused with a mix of lemon juice and icing sugar. This recipe was given to me by a friend, along with a suggestion to fill it with lemon curd if desired!



Recipes

Spring flower cakes -bake in 160oC pre-heated oven until golden and springy to the touch - makes 12!

sponge
6oz caster sugar
6oz soft margarine
3 eggs
6oz self raising flour
a few drops of vanilla essence

topping
3oz soft margarine
7oz icing sugar
a few drops yellow food colouring (optional)
a few drops of water for consistency

muffin cases
sugar flowers

Lemon cake - bake in 160oC oven from cold until golden and springy to the touch - makes lots of slices!

sponge
6oz self raising flour
6oz caster sugar
4oz soft margarine
2 medium eggs
2 tablespoons milk
grated rind of one lemon

topping
juice of one lemon
3 tablespoons icing sugar

I baked these cakes at the same time, together in the oven.