Category "cake"

Coconut and Lime Cake Recipe

6th September 2015
by M-admin-bakehouse
blog, cake, recipe, , , , , , , , , , ,

coconut and lime cake

  Coconut and lime cake recipe INGREDIENTS For the cake 225g baking margarine or butter 225g caster sugar 2 limes, zest and juice 225g self raising flour 100g dessicated coconut 3 eggs For the syrup juice of one lime 100g sugar 100ml of water For the buttercream 125g butter 250g Key Lime Icing Sugar from Sugar and Crumbs (using this amount of the flavoured icing sugar will give a very strong flavour. If you don’t want it so intense, you could use half/half Key Lime/Regular icing sugar, and if you’d just like a hint of the flavour, you can replace a few tablespoons of 250g of regular icing sugar with the Key Lime flavoured one). METHOD 1. Pre-heat the oven to 180C/160C fan/gas 4. Grease and line 3 8″ round sandwich tins with baking paper. 2. Put all of the cake ingredients in a large bowl and beat until combined. 3. Pour into the prepared tins and bake for about 25-30 minutes until risen and golden. 4. While the cakes are cooking you can make the syrup. Add the ingredients in a small saucepan and heat gently, stirring while the sugar dissolves. Turn up the heat and boil for 5 minutes or so, then take off the heat and as it cools it will produce a syrup. 5. Check the cakes.  Insert a toothpick into the centre and if the sponge is baked through it’ll come out clean. 6. Brush the syrup over the top of each cake while it is hot in the tin. Don’t drown them, just a light brushing is enough. Coconut cake can be very crumbly, this helps it to keep it’s shape a bit more and intensifies the lime flavour too. 7. Leave for ten minutes in the tin then put onto a wire rack to cool properly. 8. Make the buttercream by beating the butter with an electric whisk for a few minutes, then add the icing sugar a dessert spoonful at a time and continue to beat until fully combined and fluffy. 9. Once the cakes have cooled completely, spread the buttercream on two cakes, and sandwich together to make a cake of three layers of cake and two of buttercream. If you have any buttercream left, you can spread another layer on top but this isn’t entirely necessary. Add sprinkles if you like. 10. Put the kettle on, cut yourself a slice and enjoy!      

Saving sore baker's hands with hemp handcream

18th March 2015
by M-admin-bakehouse
baker, blog, cake, cake maker, cheshire, Manchester, marie's bakehouse, Urmston, , , , , , ,
hemp handcream Need to know how to save sore cake maker’s hands?….. Just a quick recommendation for today’s blog post. If you are washing your hands a lot while you are baking and decorating like I do, and especially in colder weather, it can wreck the skin on your hands. I’m sure lots of you have experienced the same as me, and it’s mighty painful. However, this cream is a little gem. It was recommended to me by a few cake friends, and it’s been fantastic. Over the years I’ve spent so much money trying out different hand creams, most of which are now half used and languishing in a cupboard somewhere in the house, but that will be happening no more! I’ve used this for well over a year and it’s going to be the one I use for years to come! So well done Bodyshop. You are saving sore baker’s hands with your amazing Hemp Handcream!  

Gold Winning Wizard Of Oz Cake From Cake International Manchester 2015

22nd February 2015
by M-admin-bakehouse
blog, cake, cake international, celebration, cheshire, decorating, Manchester, maries's bakehouse, Urmston, , , , , , , , , , , , , ,
dorothy model   You may have seen all of these photos before, particularly if you follow me on facebook or on pinterest, but I thought it would be a good idea to have all the pictures in one place together. And here’s Dorothy. I chose this theme in the end as I’d had a cake order for a Wizard of Oz themed cake and really enjoyed making Dorothy, so she’s the little lady that started it all. You can see the detail on the yellow brick road here. I scored the yellow paste with a Dresden tool and then used dusting powder to add the shadows to give more depth to the cake. There was a lot of work in the dusting on this cake! Hours and hours!

front view of cake

The front view had all the main characters in together so they could all be seen in one shot, but the story continues around the cake…….

side view cake house

On the side here I added Dorothy’s house with the witch’s feet poking out. I decided to take the shoes off her- not something you often see on other Wizard of Oz cakes, or in pictures, but the Dorothy figure was wearing the famous shoes, and I thought it would be odd to have two pairs on the cake. The roof tiles were dusted with a dark brown colour in the joins, and the white of the house was given a dusting of light brown to pick out the detail of the scored bricks. All the grass you can see is hand rolled, and all the leaves under the rainbow are also individually scored with detail, and then dusted. The rainbow on the top tier also has a dusting of a darker shade of each colour, on the bottom half of each strip of colour, to tie it in with the rest of the cake. The blue birds are there as a reminder of the famous song. The Emerald City you can see is dusted with sparkling gold dust.

side view trees and sweetcorn cake

The other side has all the detail of the corn field for the scarecrow, complete with crows, and the orchard underneath is from another part of the film. I glazed all the apples to make them shiny.

sweetcorn and apples close up

You might be able to see the detail a bit better on this picture. The tree bark detail was made using a Dresden tool and a ball tool, and then dusted with dark brown. The leaves on the trees and around them were all individually modelled , scored with the Dresden tool and then dusted to pick out the detail. I used the Dresden tool (my most used one- can you guess??) to create the mud/soil texture under the sweetcorn, and the sweetcorn was textured using the end of a piping nozzle.

lion named

The Lion- I love his cute face. Obviously the most time consuming part of this one was his mane! All hand twisted and stuck on individually.

scarecrow model

The Scarecow, with all his straw poking out of the sleeves and his trouser legs. He was deceptively time consuming with his details, including the twisted belt, and getting his hat just right to sit on his head.

tin man model

The tin man. My favourite! But absolutely the most time consuming! I made the accessories to go with him, which the others didn’t have, but the most time consuming part was getting a good coverage of silver paint. I think he was painted at least 11 times!

I really enjoyed making this cake, despite the fact that it took over 40 hours, and I’m really proud I got gold 🙂

You can come and learn how to make these characters with me. We’ve made Dorothy in our Monthly Modeller Class already, but if you’d like to make the others, you’d be more than welcome to come along. Our classes are held at The Croft on Church Road in Flixton, Manchester. The dates for the modelling classes are:

The Lion- Monday 9th March 2015 7-9pm

The Tin Man- Wednesday 1st April 2015 7-9pm

The Scarecrow-Monday 11th May 2015 7-9pm

They are £25 each, with all materials, equipment and refreshments included. All you need to do is bring a box to take them home in. If you’d like to book, you can email me on marie@mariesbakehouse.co.uk or contact me on facebook or phone me on 07940121872.

 

Monthly Modeller Classes

24th January 2015
by M-admin-bakehouse
baker, blog, cake, cake maker, cheshire, class, classes, decorating, Manchester, marie's bakehouse, Urmston, , , , , , , , , , , ,
At Marie’s Bakehouse we offer a range of different classes, but one of our most popular ones is the Monthly Modeller Class. As the name suggested we meet once a month to model something different each time. Here are some of the things we’ve modelled already…… a witch witch model an elf Elf model an owl owl model a dragon OLYMPUS DIGITAL CAMERA a beach scene BSN1 and an afternoon tea afternoon tea And these are all the work of students- not mine. We’ve also made a mermaid, Santa, a pirate, handbags, a princess, trains, cars and teddy bears to name but a few! If you’d like to join us, you can find a full list of classes here with our next class being Ronnie the Robot on Wednesday 28th January 7-9pm. Ronnie Robot model We do have a regular group of ladies who come to most classes, or those that come to ones that take their fancy. As well as learning, and being creative for two hours, we have a good natter, cups of tea and coffee and I bring along something I’ve baked (using my ladies as guinea pigs for my latest recipe hahaha), or if I’m very lucky, one of the ladies bakes for us instead!! Everything is provided, all you need to bring is a box to take your creation home. It’s a really nice relaxing evening, so if you fancy coming one night to one of our Monthly Modeller Classes, you would be very very welcome! You can message me on my fb page www.facebook.com/MariesBakehouse or via email at marie@mariesbakehouse.co.uk

Banana muffin recipe

20th January 2015
by M-admin-bakehouse
baker, blog, cake, cheshire, dessert, homemade, Manchester, marie's bakehouse, recipe, Urmston, , , , , , , , , ,

banana muffin

Banana Muffin Recipe

I have constantly got over-ripe bananas in my house, that get chucked into the freezer for using on a later date. Time to get using some! Hence the next recipe for the Bakehouse Blog!

Ingredients

200g self raising flour

pinch of salt

3 large bananas, mashed

150g caster sugar

1 egg

75g  butter, melted

Method.

1. Preheat the oven to 180 C. Place 12 paper baking cases in a muffin, or cupcake, tin.

2. Put the flour and salt in a bowl, then set aside.

3. Combine mashed bananas, sugar, egg and melted butter in a large bowl.

4. Fold in flour mixture, and mix until just smooth- don’t over mix.

5. Spoon evenly into baking cases in muffin tin.

6. Bake in preheated oven for 25 to 30 minutes or until muffins spring back when lightly tapped.

These muffins will freeze well, but they also last for at least three days after baking too. I’m going to play with this recipe and add oats, cinnamon etc, and play about with reducing the amount of sugar too.

90th birthday cake for a very special lady

14th October 2014
by M-admin-bakehouse
birthday, cake, cheshire, edible, flowers, lace, Manchester, marie's bakehouse, Urmston, , , , , , , , , , , , , ,
  Last week I had the honour of making a very special birthday cake for a very special lady- my Gran! She turned 90 this weekend. 90!! Imagine what amazing things she has seen in the last 90 years!

Alice named

It’s not often I get free reign on a cake, or the chance to make a really pretty girly one. Most of my cake orders involve modelling of some description, but not sugar flowers. I’ve also been itching to make some edible lace but haven’t had an order that has required it yet.  So edible lace and pretty flowers were the order of the day for this cake.

alice name plaque named

For the edible lace I used Claire Bowman Cake Lace. I have to say it was straight forward to use and I would highly recommend it if you are thinking of having a go. I also used the lace in the name plaque to tie it in with the rest of the design.

Alice flowers named

I really enjoyed making the flowers. This is about the fourth time I’ve  achieved roses I would say had a ‘real’ look to them, and I really like the dusky pink tones in these roses. I added carnations as a contrast and then used gooseberry and lilac shades in other wired flowers to complete the look.

Alice with Alice

All in all, I was really pleased with the way the cake turned out, and my Gran was too, which was definitely the desired outcome!

In case you are wondering the top tier was lemon cake, with lemon buttercream, and white chocolate and lemon ganache, and the bottom tier was rich chocolate mud cake with chocolate flavoured buttercream and milk chocolate ganache. Two of my favourite flavours 🙂

I’m looking forward to the next pretty cake I can make!

www.facebook.com/MariesBakehouse

www.mariesbakehouse.co.uk

How to make a stripy vanilla and chocolate bundt cake

7th October 2013
by M-admin-bakehouse
birthday, bundt, cake, cake maker, celebration, cheshire, chocolate, Manchester, maries's bakehouse, pourable ganache, stripy, Urmston, vanilla, , , , , , , ,
I’ve seen a few stripy cakes around recently, and after treating myself to a bargain bundt tin this week (£1.99 from Home Bargains!!!) I decided I needed to use it, instead of putting it in the cupboard and not using it for months. Not that I EVER do that with new equipment. NEVER. *ahem*
So here’s the recipe for the stripy vanilla and chocolate bundt cake!
What you need:
280g butter or baking margarine
280g caster sugar
5 eggs
280g self raising flour
2 tsp vanilla extract
2 tbsp. cocoa powder
100ml double cream
200g milk chocolate (I used Cadbury’s Dairy Milk for this recipe)
What to do:
1. Cream the butter/baking margarine and sugar together.
2. Add the eggs one at a time beating thoroughly.
3. Add the vanilla extract and the self raising flour and beat again until thoroughly combined.
4. Take half the mixture and put it in another bowl.
5. Add the cocoa powder to the remaining half and beat until it has mixed fully.
6. Grease the bundt tin. I used Wilton Cake Release, and can’t recommend it highly enough.
7. Add a dollop of the vanilla mixture to the tin.
8. On top of the vanilla mixture, add a dollop of chocolate mixture.
9. Next add another dollop of vanilla, on top of the mixture already in the tin. The mixture will start to spread.
10. And then another dollop of chocolate. Keep adding alternate dollops of mixture until you have used all the mixtures in both bowls. If it doesn’t spread as well as you need it too, just shake the tin a bit and encourage the mixture to spread round to the other side of the tin.
11. This is what it will look like when you have finished adding the mixtures.
12. Bake for around 30 minutes at 160 degrees. Check around 25 minutes- your oven may bake differently to mine.
13. Leave it to cool for about 20 minutes in the tin, then turn it out onto a wire wrack to cool fully. (How fab does that look?!)
14. Once the cake is cool, chop the chocolate into small pieces and put it all in the bowl, and heat the cream until it just reaches boiling point, and pour the cream over the chocolate. Leave it for about 30 seconds to start to melt the chocolate, then beat it together until it has combined to make a smooth ganache. Pour the ganache over the top of the cake and leave to set.
15. Stick the kettle on, cut and slice, put your feet up and enjoy 🙂
I am definitely going to make this again, but try different flavour combinations too. Chocolate and orange, coffee and caramel, white chocolate and lemon, dark chocolate and mint……so many new ones to try!!
If you make it, I’d love to hear what you thought!

Recipe for how to make Coconut and Cranberry Slices

6th August 2013
by M-admin-bakehouse
1 comment
blog, cake, easy, homemade, Manchester, maries's bakehouse, recipe, Urmston, , , , , , , , ,
.
These are truly yummy, and VERY easy to make.
 
This recipe uses a very easy, foolproof method of baking. And it’s really easy to follow. And you don’t need to remember any measurements, because you weigh your eggs, and then use the same amount of butter (or baking margarine), sugar, and self raising flour.
 
For a 8″ x 8″ tray, I used 6 eggs, which is about 360g give or take, depending on the size and weight of your eggs. It doesn’t matter if yours are over or under that weight, as long as you weigh the same amount of sugar, butter/baking margarine, and self raising flour it will still work.
 
So, for this recipe I used:
360g baking margarine
360g caster sugar
6 eggs
2 teaspoons of coconut flavouring
360g self raising flour
60 g dried cranberries
a sprinkling of sweetened coconut.
 
And before I go any further, let me introduce you to the flavouring. I know this is the second time I’ve recommended a product from Sweet Success, but I’m not on commission honestly!! I added some flavourings to one of my orders to give them a whirl and so far I’m impressed. So here they are:
I used the raspberry one in a milk chocolate fudge for Father’s Day which went down very well, and the coconut one was used in this recipe. It just gives the flavours you are using an extra ‘pop’. So, back to the recipe. 1. Beat together the baking margarine and the sugar. 2. Add the eggs one at a time and beat into the mixture. 3. Add 2 teaspoons of coconut flavouring and beat. 4. Sieve in the flour and beat into the mixture again. At this stage if the mixture is not dropping consistency (it doesn’t ‘drop’ easily off the spoon) add a splash of milk and beat that in until fully combined. 5. Add 60g cranberries and fold into the mixture. 6. Pour it into the prepared 8″ x 8″ tin. For this recipe I used my silicone one, which doesn’t need lining, but if you are using a tin, I’d line it with greaseproof paper before you add the mixture. 7. Bake at 160 degrees for 20 minutes, then take out of the oven and quickly sprinkle the coconut over the top and return to the oven for a further 10 minutes. Keep your eye on it, it might only need 5 minutes. 8. Let it cool in the tin for about 15 minutes, and then take out to cool fully on a wire rack. 9. Enjoy with a cup of tea! If you do have a go at baking this, do let me know how you get on 🙂
www.mariesbakehouse.co.uk www.facebook.com/MariesBakehouse
 

Recipe for how to make sticky toffee pudding

31st July 2013
by M-admin-bakehouse
blog, cake, dessert, homemade, Manchester, maries's bakehouse, recipe, Urmston, , , , , , , , , ,
Ingredients you will need for the recipe
For the toffee pudding:
200g dried dates, stoned and chopped.
250ml black tea (not too strong)
½ tsp bicarbonate of soda
85g unsalted butter, softened
175g self-raising flour
1 tsp mixed spice
175g golden caster sugar
2 eggs, beaten
For the toffee sauce:
100g light muscovado sugar
100g unsalted butter
142ml carton double cream
What to do:
1. Heat the oven to 180C/fan 160C Put the dates and tea in a saucepan and bring to the boil. Cook for 3–4 minutes to soften the dates. Stir in the bicarbonate of soda.
2. Beat the butter and caster sugar together until pale and creamy, then beat in the egg, flour and mixed spice. Fold in the date mixture and pour into a buttered ovenproof dish or brownie tin. Bake for 30–35 minutes or until the top is just firm to touch.
3. Meanwhile, make the sauce by putting the sugar, butter and cream in a pan over a low heat and simmer until the sugar has dissolved. Cook until the sauce is a toffee colour. Cut the pudding into squares and serve with the warm sauce.
If you try the recipe, let me know how you got on!

Tutorial for how to create a simple leaf effect on sugarpaste trees

25th July 2013
by M-admin-bakehouse
blog, cake, decorating, Manchester, maries's bakehouse, tutorial, Urmston, , , , , , , , , , , ,
A quick ‘how to decorate today’ rather than a recipe to share 🙂
I’ve used this technique on a few cakes, most recently on the sides of this Fireman Sam cake.
It’s super simple, and quick to do, but adds a bit of texture and interest to your cake.
What to do:
1. Colour some sugarpaste green. It can be marbled, you don’t need to colour it completely.
2. Roll out the paste to make it thinner, and pull off the desired size.
3. Tidy up the edges, and make into a ‘cloud’ shape.
4. Use a daisy cutter, or similar flower and press randomly into the paste (without cutting all the way through), over and over again to create a texture which gives the impression of lots of leaves.
5. Stick it on the top of your ‘trunk’, which can be made using a lump of brown sugarpaste, flattened slightly and score lines into it with a knife.
6. Add as many as you need to create the desired effect.