Coconut and lime cake recipe
For the cake
225g baking margarine or butter
225g caster sugar
2 limes, zest and juice
225g self raising flour
100g dessicated coconut
For the syrup
juice of one lime
100ml of water
For the buttercream
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).
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!
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!
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!
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…….
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.
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.
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.
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.
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.
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 email@example.com or contact me on facebook or phone me on 07940121872.
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 beach scene
and an 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.
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 firstname.lastname@example.org
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!
200g self raising flour
pinch of salt
3 large bananas, mashed
150g caster sugar
75g butter, melted
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.[...]
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!
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.
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.
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.
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!
7. Add a dollop of the vanilla mixture to the tin.
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 🙂