the primrose bakery book
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INTRODUCTIONLISTOFRECIPES
CUPCAKESBREAKFASTLAYERCAKESLOAVESANDSLICESBISCUITSWEDDINGCAKESTECHNIQUESANDTIPS
STOCKISTSACKNOWLEDGEMENTS
ABOUTTHEAUTHORS
MarthaandLisabothliveinPrimroseHill,NorthLondon.MarthahastwodaughtersandLisahastwosons.Theymetwhentheirchildrenwenttonurseryschooltogetherfourteenyearsago.LisaisoriginallyfromNewZealandbutsettledinLondontwenty-oneyearsago.TheysetupPrimroseBakerysevenyearsagoinLisa’shomekitchen.Lisapreviouslyworkedasacostumedesignerforfilms,andMarthaworkedinpublishing.
www.primrosebakery.org.uk
Forsweettreatsonthego,downloadThePrimroseBakeryAppfromiTunes
ABOUTTHEBOOK
PrimroseBakeryisawayoflife.Fromhomemadecroissantsatbreakfast,throughfruityloavesatcoffeetime,toasliceoflayercakewithafternoontea,ithasthewholedaycovered.Andthat’snotforgettingtheirsignaturecupcakeswithbuttercreamicingineveryflavour,adelicioustreatwhateverthetimeofday.
SinceMarthaandLisaopenedtheirfirstcakeshopinPrimroseHillandthenanotheroneinCoventGarden,theyhavequicklybecomeinstitutionsforcakelovers.Alltheirconcoctionsaredeliciouslyunique,suchastheirseasonalraspberryandcoconutcupcakes,theirhomemadegranolaandwhitechocolatecookies,andtheirshow-stoppingcarameltriplelayercake.Andtheirloyalcustomersmakeveryeagerrecipetesters.
ThePrimroseBakeryBookispack-fullofquirkycharm.Withmorethan80gorgeouslyillustratedrecipesfromsimpleicedbiscuitstopartycakes,it’stheperfectbakinghandbook.BecauseMarthaandLisafirstbegantheirbakingbusinessinLisa’shomekitchen,theyknowthevalueofsimplerecipesthatgivegreatresults.Fromstaff-favouriterecipesandhand-me-downcakesfromtheirmums,tothesecretofperfecticingandsugardecorations,thisbookisamouth-wateringwindowontotheyear-roundworldofPrimroseBakery.
Forourmothers,CarolineandMarlene
It’snowsevenyearssincewestartedPrimroseBakeryinLisa’shomekitcheninPrimroseHill,NorthLondon.InOctober2004wedecidedthataswewerenotabletofindthecakesandcupcakesthatseemedtobesoreadilyavailableelsewhereintheworld,wewouldsetupourownbusiness.Wehadnofive-yearbusinessplan,noprofessionalbackgroundincookingandnooutsideinvestment.Wedid,however,haveapassionforbakingandahugedesiretostartabusinessofourown.Wewantedtocreateaproperold-fashionedcakeshop,basedontheprinciplesofhomebakingandexcellentcustomerservice.WenowhavetwoshopsinLondon–oneinPrimroseHillandtheother
inCoventGarden–andourfirstbook,CupcakesfromthePrimroseBakery,waspublishedin2009.Attimeswecan’tbelievethatsomethingwestartedathomewithjustthetwoofushasgrownsomuch.ItgivesusahugesenseofsatisfactiontoseepeoplequeuingoutintothestreetonaSaturdayafternoonwaitingtobuyourcakes–thereisnobetterfeelingthanthis,toseethatpeoplereallydowanttobuyandeatwhatwehavemade,anditmakesallthelonghoursworthwhile.Ourfirstbookwasverymuchbasedoncupcakes–quiterightly,as
thesewerewhatwestartedwithandtheystillformsuchanimportantpartofwhatwedotoday.Peopleoftenaskus,‘Whathappensaftercupcakes?’butcupcakes,inoneformoranother,havebeenaroundformanyyearsbeforewebeganmakingthemandwetrulybelievethattheywillbearoundformanyyearstocome.Theirversatilityandadaptability,combinedwiththeirhugevisualappeal,meansthereisaplaceforcupcakesateveryconceivableoccasion,fromasimplefamilyteatoabigwedding.However,PrimroseBakeryhasalwaysbeenaboutmorethan
cupcakes.Wemakeourowncroissantsbyhandandhaveahugerangeoflayercakes,biscuits,cakeslices,andsoon.Wewantedtobuildabusinessthatwouldbeknownforthehighqualityofthebakedgoodsitproducedanditsexcellentcustomerservice,tocreateaplacewhereeverybodyfeltwelcomeandthatwouldappealtoall.Todothis,wewantedtotakeinspirationfromthebestwehadseenandtastedintheUS,Australia,ItalyandFranceandcreateourowncakeshop.Bothourshopsarepaintedincoloursofyellow,mintgreenandpink,totieinwiththecoloursofmanyofourcakesandalsotoprovideawarm,welcomingenvironmentinwhichtoenjoyeatingthemwhileescapingtheoftengreyEnglishlight.
Therefore,wehopethisbookwillrepresentourbakingandourbusinessasawhole.Westillworktothesameprincipleswestartedoutwith–tokeepascloseaspossibletohowwebakeinahomekitchenwhileactuallycookingonaprofessionallevel.Weuseequipmentfoundinmanydomestickitchens–electrichandmixers,foodprocessors,spatulas,mixingbowls–andmakeeverythinginsmallbatches,usingverysimple,high-quality,carefullysourcedseasonalingredients,withnoartificialadditivesorpreservatives.Weiceallourcupcakes,cakesandbiscuitsbyhandandbakeeveryday–sevendaysaweek,almost365daysayear–sothateverythingwesellinourshopsisfreshlybakedandtoensureaslittlewastageaspossible.It’shardwork,though.Eveninourkitchens,wherewebakethesame
sortofthingseveryday,stuffgoeswrong.Bakingcanbeverytemperamental:oventemperaturesvary,cakesdon’trise,theyrisetoomuch,tinsareoverfilled,cakesfallapart,cupcakescomeoutoftheirwrappers.Then,ofcourse,therearethemanyotherdisasters–thefirstyearwewereopeninPrimroseHillwelostourelectricitysupplyfor24hoursintherun-uptoChristmas;thecupcakecaseswelikedtousearenolongermadebythemanufacturer;wehaverunoutoficingsugar,butterand,atonetimeoranother,everyingredientweuse;cakeshavebeendroppedjustastheyaretobehandedtoacustomer;thevolcanicashcloudinApril2010meantwecouldn’treceiveoursuppliesofdecorationsfromabroad.Thelistisendless...Wehopethatyoufindtheserecipesstraightforwardandeasytouse.
Ofcoursewehaveaddedmorecupcakes,aswearealwaysdevelopingnewflavours,andthisisthegreatthingaboutcupcakes–therereallyisnoendtothepossibilitiesofwhatyoucoulddowiththem.We’vealsoincludedmanyofourlayercakes,loaves,biscuitsandcroissantsandhopethatthisbookgivesapictureofwhatlifeislikeinourshopsonadailybasisandtoencouragepeopletogiveitago.Wewanttoshowhowmuchpleasurecanbegainedfrombaking,bothforthebakerandtherecipient.Wearenowluckyenoughtoemployabout20stafftohelpusprepare
andsellourcakesinourshops.Sincewebegan,wehaveemployedso
manyinterestingandvariedpeoplewhohavecontributedgreatlytoPrimroseBakeryandtaughtussomuch.Itislikehavinganextendedfamilytoaddtoourownfamilies.Ourownchildren(Martha’stwodaughtersandLisa’stwosons)havegrownupconsiderablyinthelastsevenyearsandMartha’seldestdaughter,Daisy,andLisa’ssonThomas(both16)nowworkintheshopsontheoccasionalweekendandintheschoolholidays.Martha’syoungerdaughter,Millie,isalreadyafantasticcakeicerat13andLisa’syoungerson,Ned,whois10,makeshisownlemonadetosellonastalloutsideinthesummer.We’vealsohadtheprivilegeofworkingwithsomeamazingcompaniesandotherpeopleinthefoodindustry,suchasMillerHarris,AnyaHindmarch,Smythson,TheRoyalBallet,CathKidston,DKNYandMamaMioandhavecateredforsomefantasticeventssuchasVogue’sFashionNightOut,theHelpforHeroesconcert,theCapitalRadiosummertimeandJingleBellballs,theRoyalVarietyPerformance,theMuseumofEverythinglaunch,andmanymore.Onesingleproblemwiththecakesweproduceinourshopsisthat
theyareslightlytoofragiletotransportfarand,althoughweoftentraveltodifferentvenuesalloverthesouth-eastofEnglandtosetupweddingcaketiersourselves,onthewholewecannotsupplycakesoutsideLondon.Bypublishingthisbookwecanhelpthecakesreachawideraudienceandhopethattheserecipeswillinspireyoutomakeyourownandtotryoutdifferentdecorationsandingredientsdependingonwhatisavailablewhereyoulive.Wehavebeenamazedbythekindemailsthatpeoplehavesenttoussinceourfirstbookwaspublishedandwewanttoshowthatallourrecipesareachievablebyeveryoneandthatanythingispossible.
MarthaSwiftandLisaThomas
LISTOFRECIPESAfghanBiscuitsAppleandBlueberryLoafAppleCakeAuntMary’sBourbonBiscuits
BananaCakeBanoffeePieCupcakesBrandyButtercreamIcingBrownies
CaramelButtercreamIcingCaramelSliceCarrotCakeCherryChocolateCupcakesChocolateandBananaLoafChocolateandMarshmallowCupcakesChocolateButtercreamIcingChristmasPuddingCupcakesCinnamonBunsCoconutandRaspberrySliceCoconutButtercreamIcingCoconutCakeCookiesandCreamCupcakesCornMuffinsCranberryandOrangeCupcakesCreamCheeseIcing
CroissantsandPainsauChocolat
DarkChocolateTart
FlourlessChocolateCakeFreshLimeMeringueCupcakesFriands
GiantCupcakeGingerCreamChristmasCakeGingerLoafGingerSnapBiscuitsGingerbreadMenandCamelsGranolaandWhiteChocolateCookiesGranolaGreenTeaButtercreamIcingGreenTeaCupcakes
IcedBiscuits
LamingtonsLemonDrizzleLoafCakeLemonMeringueMiniCupcakes
MapleandPecanCupcakesMapleSyrupButtercreamIcingMarbleLoafCakeMarlene’sChristmasCakewithBrandyButtercreamIcingMarsBarCakeMarshmallowIcingMeltingMomentsMeringueIcingMilkChocolateandNutellaIcing
MilkChocolateIcingMiloCrunch
NeenishTartsNutellaCupcakes
OrangeCake
PeanutButterCookiesPearandGingerCakePlumCakePlumCupcakesPoachedSpicedFruitPrimroseBakeryIceboxCake
RaspberryCoconutIceCupcakesRhubarbButtercreamIcingRhubarbCupcakesRoseBiscuitsRoseWaterIcing
SausageDogBiscuitsShortbreadSourCreamChocolateIcingStrawberryCake
TripleChocolateCupcakesTripleLayerCaramelCake
VanillaButtercreamIcingVictoriaSpongeVioletButtercreamIcingVioletCupcakes
WhiteChocolateIcing
VioletCupcakes
VioletButtercreamIcing
CookiesandCreamCupcakes
MarshmallowIcing
ChocolateandMarshmallowCupcakes
FreshLimeMeringueCupcakes
MeringueIcing
LemonMeringueMiniCupcakes
RaspberryCoconutIceCupcakes
CoconutButtercreamIcing
TripleChocolateCupcakes
MilkChocolateIcing
CranberryandOrangeCupcakes
WhiteChocolateIcing
ChristmasPuddingCupcakes
BrandyButtercreamIcing
PlumCupcakes
VanillaButtercreamIcing
RhubarbCupcakes
RhubarbButtercreamIcing
NutellaCupcakes
MilkChocolateandNutellaIcing
GreenTeaCupcakes
GreenTeaButtercreamIcing
MapleandPecanCupcakes
MapleSyrupButtercreamIcing
CherryChocolateCupcakes
BanoffeePieCupcakes
Hereyouwillfindaselectionofthenewcupcakeswehavedevelopedoverthelastyearorsoandwhichwenowsellregularly.Wealwaysenjoytryingoutnewpossibilities,someofwhichworkandsomeofwhichdon’t!Afewoftherecipesusespongesthatmaybefamiliartoyoubutwehavecombinedthemwithinterestingnewicingflavours(andviceversa).Youcanalsoplayaroundyourself,matchingyourfavouriteicingsandspongestocreatenewflavours.
Weliketovarytheflavoursofcupcakesatdifferenttimesofyear,dependingonwhatfruitisinseason.Usingfreshseasonalfruitalwaysensuresthebestpossibletaste.
Itwouldbeimpossibletoexhaustthedifferentkindsofcupcakesyoucouldmakeandeachhasavisualandtasteappealofitsown.Thisiswhyit’shighlyunlikelythatcupcakeswilleverdecreaseinpopularity,astheyfitinanywhere.
Unlessotherwisestated,allthesecupcakescanbekeptinairtightcontainersandstoredatroomtemperaturefor2–3days.
VIOLETCUPCAKESIfyouloveperfumedflavours,thenyouwillloveourvioletcupcakes–andnotjusttheendresult,becauseyoursenseswillbetreatedfromstarttofinishwiththeviolet-drenchedaromaofthesyrupasyoucookitandalsotheintensefloraltasteofthecrystallisedvioletpetalsthatweusetodecoratethecakesattheend.Givingthesecupcakestosomeonewouldbeaslovelyaspresentingthemwithabunchofrealviolets!
FORTHEVIOLETCUPCAKES110gunsaltedbutter,atroomtemperature225ggoldencastersugar2largeeggs,preferablyfree-rangeororganic120mlsemi-skimmedmilk1½tbspvioletsyrup150gself-raisingflour125gplainflour
FORTHETOPPING1batchVioletButtercreamIcing(seerecipehere)Crystallisedvioletpetals,todecorate
Makes12regularcupcakes
Preheattheovento180°C/gasmark4.Linea12-holemuffintraywithmuffincases.Creamthebutterandsugarinabowl,usinganelectrichandmixer,
untilthemixtureispaleandsmooth.Addtheeggs,oneatatime,mixingbrieflyaftereachaddition–thiscantakeafewminutes.Scrapedownthesidesofthebowlwitharubberspatulatoensurethemixturestayswellcombined.Measurethemilkintoaplasticmeasuringjugandstirintheviolet
syrup.Siftthefloursintoaseparatebowlandstirtogether.
Addone-thirdoftheflourmixtothecreamedbutterandsugarmixtureandbeatwell.Pourinone-thirdoftheviolet-flavouredmilkandbeatagain.Repeatthesestepsuntilalltheflourandmilk/syruphasbeenadded.Youwillnoticethatthebatterwillturnagrey/violetcolourasthesyrupisadded.Thisiscompletelynormaland,infact,makesaninterestinglilaccolouredspongecupcakeoncecooked.Spoonthebatterevenlyintothemuffincases,fillingthemtoabouttwo-
thirdsfull.Bakeinthecentreoftheovenforabout25minutes,untilslightlyraisedandgoldenbrown.Totestifthecupcakesarecooked,insertaskewerintothecentreofoneofthecakes–itshouldcomeoutclean.Leavethecupcakestocoolintheirtinforabout10minutesbefore
turningoutontoawirerack.Oncecompletelycool,iceeachonewiththevioletbuttercreamanddecoratewiththecrystallisedvioletpetals.
Note:weuseJardind’ElanSiropàlaViolette,fromLaFromagerieinLondon.Itisexpensiveandcanbetrickytogetholdofbutmakesforaspecialtreat.Otherbrandsareavailableonline(seeStockistshere).
VIOLETBUTTERCREAMICING
115gunsaltedbutter,atroomtemperature60mlsemi-skimmedmilk1tspgood-qualityvanillaextract500gicingsugar,sifted1–2tbspvioletsyrup,ortotaste
Makesenoughtoice12regularcupcakes
Inabowlbeattogetherthebutter,milk,vanillaextractandhalftheicingsugaruntilsmooth,usinganelectrichandmixer.Thiswillusuallytakeafewminutes.Graduallybeatintheremainderoftheicingsugartoproducea
buttercreamwithacreamyandsmoothconsistency.Addalittleofthevioletsyrupandbeatwell.Continuetoaddmoresyrupuntilthedesiredtasteandcolourarereached–thesyrupwillalsoturntheicingabeautifullilacshadesoyouwillnotneedtoaddanyfoodcolouring.Storeinanairtightcontaineratroomtemperatureforupto3days.
Beatwellagainbeforereusing.
COOKIESANDCREAMCUPCAKESAfterthesuccessofourMaltedMarshmallowCupcakes,wedecidedtoexperimentmoreanddevisedtheseCookiesandCreamonesaswellastheChocolateandMarshmallowCupcakes(seehere).Althoughnotassubtleacupcakeaswenormallymake,theygodownparticularlywellwithchildren.
FORTHECHOCOLATECUPCAKES115ggood-qualitydarkchocolate(atleast70%cocoasolids)85gunsaltedbutter,atroomtemperature175gsoftbrownsugar2largeeggs,free-rangeororganic,separated185gplainflour¾tspbakingpowder¾tspbicarbonateofsodaPinchofsalt250mlsemi-skimmedmilk,atroomtemperature1tspgood-qualityvanillaextract
FORTHETOPPING1batchMarshmallowIcing(seerecipehere)1packetOreocookies,crushedorbrokenintosmallpieces,todecorate
Makes16regularcupcakes
Preheattheovento190°C/gasmark5.Line2x12-holemuffintrayswith16muffincases.Meltthechocolate:youcandothisinaheatproofbowlsetovera
saucepanofsimmeringwateronthehob,buttheeasiestwayisinthemicrowave–placethechocolateinamicrosafebowlandheatonamediumheatfor1minute,stirandthenmicrowaveagainforafurtherminute–butbeverycarefulnottoburnthechocolate.Leavetocoolslightly.
Inabowlcreamthebutterandsugartogether,usinganelectrichandmixer,untilpaleandsmooth.Slowlyaddtheeggyolksandbeatwell.Next,addthemeltedchocolateandbeatwellagain.Sifttheflour,bakingpowder,bicarbonateofsodaandsaltintoa
separatebowlandstirtogether.Measurethemilkintoajugandstirinthevanillaextract.Graduallyaddalternateamountsoftheflourmixtureandthemilktothechocolate,butterandsugarmixture,beatingwellaftereachaddition.Inacleanbowlandusingacleanwhisk,whisktheeggwhitesuntilstiff
peakshaveformed.Then,usingaspatula,carefullyfoldtheeggswhitesintothemainbatteruntilitisallcombined.Spoonthemixtureequallyintothemuffincases,fillingthemtoabout
two-thirdsfull.Bakefor20–25minutes.Leavethecupcakestocoolintheirtinforabout10minutesbeforeturningthemoutontoawireracktocoolcompletely.Icethemwiththemarshmallowicinganddecoratewithsomeofthe
brokenOreopieces.
MARSHMALLOWICING
120ggranulatedsugar80ggoldensyrup1½tbspwater2largeeggwhites½tspgood-qualityvanillaextract(optional)
Makesenoughtoice16regularcupcakeswithsomeleftoverPlacethesugar,goldensyrupandwaterintoasaucepanorashallowfryingpanandcookonahighheatuntilthemixturereachesthesoft-ballstage–thisiswhenthebubblesinthemixturealmoststarttosticktogetherandwoulddropoffaspooninasmooth,slowstream.Thiscouldtakeabout2minutesonahighheat.Whenitreachesthisstage,removefromtheheat.Inthebowlofafreestandingmixerorafoodprocessor,whisktheegg
whitesuntilsoftpeaksstarttoform.Now,withthemachineonalowspeed,slowlyandevenlypourthehotsugarmixtureintothebowl.Continuetobeatonalowspeeduntilallthehotsugarisinthemixingbowl.Increasethespeedtomedium-highandcontinuewhippinguntilthe
mixturebecomesthick,glossyandcool.Addthevanillaextract,ifusing,towardstheendofthemixingprocess.Thisicingiseasiesttoworkwithwhileitisstillalittlewarm,sotryto
useitrightaway.Ifyouhavesomeleftover,storeitinthefridgeovernight,butwewouldnotrecommendkeepinganyunusedicingforlongerthanthat.Youwillneedtobeatitagaingentlywithaspoonorspatulaifusingstraightfromthefridge.
CHOCOLATEANDMARSHMALLOWCUPCAKESThisisasimplevariationontheCookiesandCreamCupcakes(seehere).Youwillneedsomepinkfoodcolouring,apacketofmarshmallowsandsomeedibleglitter.
1batchChocolateCupcakes(seerecipeforCookiesandCreamCupcakeshere)
FORTHETOPPING1batchMarshmallowIcing(seerecipehere)Pinkfoodcolouring1packetmarshmallowsEdibleglitter,todecorate
Makes16regularcupcakes
Makeupthechocolatecupcakesandthemarshmallowicing.Onceyouhavemadetheicing,addafewdropsofpinkcolouringtoitandbeatagain.Keepaddingthecolouringuntilyoureachyourdesiredshadeofpink.Spreadeachcupcakewiththemarshmallowicingandthenplaceamarshmallowontopofeachcakeandsprinklewithedibleglitter.Thesecupcakesarebesteatenonthesamedaytheyaremade.
FRESHLIMEMERINGUECUPCAKESThesecupcakesweredevelopedbyusforInStylemagazineandareacupcakeversionofalimemeringuepie.Theslightlysourcitrustasteofthelimegoesverywellwiththesweetmeringueonthetopandreallyhasnoneedforanyotherdecoration.
FORTHELIMECUPCAKES110gunsaltedbutter,atroomtemperature225ggoldencastersugar2largeeggs,free-rangeororganic90mlsemi-skimmedmilk30mlfreshlysqueezedlimejuice1tbspsourcream150gself-raisingflour125gplainflour1tsp(roughly2limes’worth)gratedlimezest
FORTHETOPPINGApprox.12tsplimecurd(limemarmaladewouldworkwelltoo)1batchMeringueIcing(seerecipehere)Gratedlimezest,todecorate(optional)
Makes12regularcupcakes
Preheattheovento180°C/gasmark4.Linea12-holemuffintraywithmuffincases.Inalargebowlcreamthebutterandsugartogether,usinganelectric
handmixer,untillightandfluffy.Addtheeggs,oneatatime,andbeatwellaftereachaddition.Measurethemilkintoajug,addthelimejuiceandsourcreamand
combinewell.Siftthefloursintoabowlandstirtogether.Addalternateamountsoftheflourandthelime-flavouredmilktothe
creamedbutterandsugarasfollows:addone-thirdoftheflourandmix
well;addhalfthemilkandmixwell;addanotherthirdofflourandmixwell;addtheremainderofthemilkandmixwell;finishbyaddingthelastthirdofflourandthenthelimezest,andbeatwell.Ifthemixturelooksasthoughitiscurdlingslightly,don’tpanic–simplyaddanotherspoonfulofplainflourandbeatwell.Spoonthemixtureevenlyintothemuffincases,fillingthemtoabout
two-thirdsfull.Bakeinthecentreoftheovenfor25minutes.Totestifthecupcakesarecooked,insertaskewerintothecentreofoneofthecakes–itshouldcomeoutclean.Thecupcakeswillappearquitealightgoldenbrowncolourevenwhencooked.Leavethecupcakestocoolslightlyintheirtinfor10minutesandthen
carefullyturnthemoutontoawireracktocoolcompletely.Oncethecupcakesareoutoftheoven,reducetheoventemperatureto160°C/gasmark3,readyforfinishingtheicedcupcakeslater.Whenthecupcakesarecompletelycool,cutasmallholeinthetopof
eachcakeanddiscard(oreat!),then,usingasharpknifeorateaspoon,carefullyplace1teaspoonoflimecurdinsidethesponge.Toicethecakes,useapipingbagoratablespoontopipeorspoonthe
MeringueIcingoverthesurfaceofeachcake,coveringitcompletely.Putthecupcakesonalinedbakingtrayandreturnthemtotheovenforabout15minutes,untilthemeringuehassetslightlyandhasaslightgoldentinge.Letthecupcakescoolagainbeforeserving.Youcouldgrateasmall
amountoflimezestoverthefinishedcupcakesifyouwanted.
MERINGUEICING
4largeeggwhites225ggoldencastersugar
Makesenoughtoice12regularcupcakesand36minicupcakesInacleanbowlbeattheeggwhiteswithanelectrichandmixeruntilstiffpeaksform.Add1tablespoonofthecastersugarandbeatwelluntilincorporated.Addtheremainingsugarandbeatwellagainuntilthemixturetakesonaglossysheen.Usestraightaway.
LEMONMERINGUEMINICUPCAKESAsimplevariationontheFreshLimeMeringueCupcakes(seehere),theseminicupcakesarealwaysabestsellerattheMillerHarristearoominMayfair,London.TheyaretheperfectcomplementtotheamazingrangeoffragrantteasdesignedbyLynHarris,andbothcanbeenjoyedwhilegazingatthebeautifulperfumesandbathandbeautyproductsintheshopinfront.
1batchlemoncupcakes(seemethodhere)1batchMeringueIcing(seerecipehere)
Makes36minicupcakes
Line3x12-holeminimuffintrayswithminimuffincases.Tomakethecupcakes,followtheinstructionsformakingthebatterin
therecipeforFreshLimeMeringueCupcakes(seehere)butsubstitutethelimejuiceandzestwiththesameamountoflemonjuiceandzestanduselemoncurdinsteadoflimecurd.Spoonthemixtureintotheminimuffincasesandbakefor13minutes
orso,untilrisenandgoldenbrown.Allowtocoolfully,beforeinsertingthelemoncurdintoeachcakethenpipingorspreadingwiththeMeringueIcingandreturningtotheoven,asdescribed(seehere).However,theseminicupcakeswillneedonlyabout10minutesintheovenfortheicingtosetslightly.AswiththeFreshLimeMeringueCupcakes,thesearebesteatenon
thedaytheyaremade.
RASPBERRYCOCONUTICECUPCAKESSummerbringsfreshraspberriestoourkitchens.Aseachseasonchangesandnewfruitarrives,wealwaysexperimenttomakesomethingentirelynew.Everyoneinthekitchengetsinvolvedandcomesupwithideas,soitisdefinitelyonepartofourworkwereallylove–unlikepayingthebills!ThisrecipecameaboutwhenwewereaskedbytheSundayTimes‘Style’magazinetocreateacupcakethatwouldbefittingatanEnglishpicnic.AthemeofEnglishgardensandsummerfairgroundswasagreedonandthiscametogetherforusinthecupcakebelow,withitspinkandwhiteswirl.
FORTHERASPBERRYCUPCAKES225ggoldencastersugar1tspbakingpowder210gself-raisingflour,sifted25gcornflour225gunsaltedbutter4largeeggs,free-rangeororganic150gcrushedfreshraspberries
FORTHETOPPINGApprox.12tspgood-qualityraspberryjamCoconutButtercreamIcing(seerecipehere)Freshraspberries,todecorate
Makes12regularcupcakes
Preheattheovento180°C/gasmark4.Linea12-holemuffintraywithmuffincases.Putthesugar,bakingpowder,flourandcornflourintoafoodprocessor.
Pulseuntilevenlymixed(about4seconds).Addtheremainingingredients,exceptforthecrushedraspberries,andprocessbrieflyuntilevenlymixed(about10seconds).Ifyouprefertouseanelectrichand
mixer,creamthebutterandsugartogetherfirst,beatintheeggsonebyone,andthenaddtheremainingingredientsandbeatwelltogether.Addthecrushedraspberriesandmixthroughthebattergentlybyhand.Dividethemixtureevenlybetweenthemuffincases,fillingthemto
abouttwo-thirdsfull.Bakeinthecentreoftheovenfor25minutes,oruntilcookedandaskewerinsertedintothecentreofoneofthecakescomesoutclean.Thecakeswillappearfairlymoistevenwhencooked.Allowthecakestocoolintheirtinfor10minutesbeforecarefully
turningoutontoawirerack.Oncethecakesarecompletelycool,carefullymakeasmallholeinthe
centreofeachcupcakewithasharpknifeorateaspoon(youcandiscardoreatthecut-outsponge)andplaceasmallamount(aboutateaspoonful)ofraspberryjaminsidethesponge.Tofinishthecupcakes,iceonesideofeachwiththepinkCoconut
ButtercreamandtheothersidewiththeuncolouredCoconutButtercream.Usingapaletteknifeorflat-edgedknife,swirltheicingstogetherinthecentre.Finishwithseveralfreshraspberries.
COCONUTBUTTERCREAMICING
115gunsaltedbutter,atroomtemperature60mlcoconutmilk1tspgood-qualityvanillaextract500gicingsugar,sifted75gdesiccatedcoconutAfewdropspinkfoodcolouring
Makesenoughtoice12regularcupcakes
Inabowlbeatthebutter,milk,vanillaextractandhalftheicingsugarwithanelectrichandmixeruntilsmooth.Thiswillusuallytakeafewminutes.Graduallyaddtheremainderoftheicingsugartoproduceabuttercreamwithacreamyandsmoothconsistency.Beatinthedesiccatedcoconut.IfusingtoicetheRaspberryCoconutIceCupcakes,dividethemixture
between2bowls.Addafewdropsofpinkcolouringtooneofthebowlsandbeatwell.Leavetheicinginthesecondbowluncoloured.Thebuttercreamcanbestoredinanairtightcontainerforupto3days
atroomtemperature.Beforereusingbeatwell.
TRIPLECHOCOLATECUPCAKESSeriouschocolatelovers–andprobablymostchildren–willadoretheserichcupcakes,andtheywon’tfailtosatisfyonthoseoccasionswhenonlysomethingchocolateywilldo.
1batchchocolatecupcakes(seerecipeforCookiesandCreamCupcakeshere)1batchMilkChocolateIcing(seerecipehere)1standard-size(100g)barwhitechocolate,grated,or1packetwhitechocolatebuttons,todecorate
Makes16regularcupcakes
Makethecupcakesand,oncetheyhavecooled,iceeachonewithagoodspoonfuloftheMilkChocolateIcingandthendecoratewithasprinklingofgratedwhitechocolateorseveralwhitechocolatebuttons.
MILKCHOCOLATEICING
300ggood-qualitymilkchocolate(atleast20%cocoasolids),brokenintosmallpieces60mldoublecream2tbspunsaltedbutter,atroomtemperature½tspgood-qualityvanillaextract
Makesenoughtoice16regularcupcakes
Meltthechocolateeitherinaheatproofbowloverasaucepanofsimmeringwateronthehob,orinamicrosafebowlinthemicrowave(heatonamediumheatfor1minute,stirandthenheatforafurtherminute,takingcarenottoburnthechocolate).Whenthechocolateismeltedandrunnypourintoamixingbowlandleavetosit.Oncethechocolatehascooledalittle,addthecream,butterand
vanillaextractandbeatwellwithanelectrichandmixeruntilthemixtureissmoothandwellcombined.Theicingwillprobablyneedtogointhefridgeforabouthalfanhourto
setalittlebeforeusing.Youmayneedtobeatitonceagainbeforeusing.Anyunusedicingshouldbestoredinthefridge,whereitwillkeepfor3–4days.
CRANBERRYANDORANGECUPCAKESWeusuallymakethesecupcakesaroundHalloweenandChristmasbutyoucouldmakethematanytime.Wehaveslightlyadaptedouroriginalrecipetomakethemalittlemoisterandcombinedthemwithawhitechocolateicing–theseparticularcupcakeswerecreatedforaneventwedidwithSmythson,thestylishEnglishleathergoodscompany.
FORTHECUPCAKES3largeeggs,free-rangeororganic200ggoldencastersugar90mlcornoil125gsourcream1tspgratedorangezest1tspgood-qualityvanillaextract230gplainflour½tspbakingpowder¼tspbicarbonateofsoda¼tspsalt1tspgroundcinnamon140gdriedcranberries,choppedintosmallpieces
FORTHETOPPING1batchWhiteChocolateIcing(seerecipehere)Afewcranberries,todecorate,eitherdriedorfresh(optional)
Makes12regularcupcakesor36minicupcakes
Preheattheovento180°C/gasmark4.Linea12-holemuffintrayor3x12-holeminimuffintrayswiththeappropriatesizemuffincases.Inabowlbeattheeggsandsugartogether,usinganelectrichand
mixer.Slowlypourintheoil,beatingwellaftereachaddition,andthenrepeattheprocesswiththesourcream,orangezestandvanillaextract,makingsureeverythingiswellcombined.
Siftallthedryingredientstogetherinabowlandthenaddtotheliquidmixtureandbeatwell.Finally,foldinthecranberries.Dividethemixtureevenlybetweenthemuffincasesandbakeinthe
centreoftheovenforabout20-25minutesfortheregularsizeand17minutesfortheminiones,untilrisenandgolden.Totestifthecupcakesarecooked,insertaskewerintothecentreofoneofthecakes–itshouldcomeoutclean.Allowthecupcakestocoolintheirtin(ortins)for10minutesorso
beforeturningthemoutontoawirerack.Whenthecupcakesarecompletelycool,iceeachonewiththeWhiteChocolateIcinganddecoratewithafewcranberries.
WHITECHOCOLATEICING
200ggood-qualitywhitechocolateApprox.120g(8tbsp)VanillaButtercreamIcing(seerecipehere)6tbspdoublecream
Makesenoughtoice12regularcupcakesor36minicupcakes
Meltthechocolateeitherinaheatproofbowloverasaucepanofsimmeringwateronthehob,orinamicrosafebowlinthemicrowave(heatonamediumheatfor1minute,stirandthenheatforafurtherminute,takingcarenottoburnthechocolate).Whenthechocolateismeltedandrunnypourintoalargemixingbowlandleavetosit.Whenthechocolatehascooledalittle,addthevanillabuttercreamand
thedoublecreamandbeatwellwithanelectrichandmixeruntilitallcomestogether.Theicingisusuallytoorunnytouseimmediatelysowouldbenefitfrombeingputinthefridgeforalittlewhiletothickenup.Ifitdoesbegintostiffentoomuch,softenitwithabitmoredoublecreamorplaceinthemicrowavefor10seconds,thenbeatwellagainbeforeusing.Thisicingneedstobestoredinthefridgebecauseitcontainscream.It
willkeepwellinthefridgeforatleastaweek.Youwillneedtobringittoroomtemperatureandbeatwellagainifusingstraightfromthefridge.
CHRISTMASPUDDINGCUPCAKESAgreatalternativetoamincepieoraChristmaspudding,thesecupcakesaredeliciousicedwithBrandyButtercreamanddecoratedwithhollyandberries.
FORTHECHRISTMASPUDDINGCUPCAKES225gunsaltedbutter225ggoldencastersugar4largeeggs,free-rangeororganic210gself-raisingflour25gcornflour250ggood-qualitymincemeat1tspbakingpowder
FORTHETOPPING1batchBrandyButtercreamIcing(seerecipehere)Sprigsofhollyandfreshberries,todecorate(optional)
Makes12regularcupcakes
Preheattheovento180°C/gasmark4.Linea12-holemuffintraywithmuffincases.Usinganelectrichandmixer,creamthebutterandsugartogetherina
bowluntillightandfluffy,thenbeatintheeggs,onebyone.Addtheremainingingredientsandbeatwelltogether.Dividethemixtureevenlybetweenthemuffincases,fillingthemto
abouttwo-thirdsfull.Bakeinthecentreoftheovenfor20–23minutes,oruntilraisedandquiteadarkgoldenbrown.Whentheyarecooked,askewerinsertedintothecentreofoneofthecakesshouldcomeoutclean.Thecakeswillappearfairlymoistevenwhencooked.Allowthecupcakestocoolintheirtinfor10minutesbeforeturningout
ontoawirerack.Oncetheyarecompletelycool,spreadeachcakewith
theBrandyButtercreamIcinganddecoratewithsprigsofhollyandfreshberriesifdesired.
BRANDYBUTTERCREAMICING
115gunsaltedbutter,atroomtemperature30mlsemi-skimmedmilk1tspgood-qualityvanillaextract30mlbrandy500gicingsugar,sifted
Makesenoughtoice12regularcupcakes,oryoucandoublethequantitiestoicea20cmChristmascake
Usinganelectrichandmixer,beatthebutter,milk,vanillaextract,brandyandhalftheicingsugarinabowluntilsmooth.Thiswillusuallytakeafewminutes.Graduallyaddtheremainderoftheicingsugartoproduceabuttercreamwithacreamyandsmoothconsistency.Tastethebuttercreamtocheckifthereisenoughbrandy,andadda
littlemoreifneeded,althoughbearinmindhowstrongitcouldendupbeing!Thebuttercreamcanbestoredinanairtightcontaineratroom
temperatureforupto3days.Beatwellagainbeforereusing.
PLUMCUPCAKESWeusuallymakethesecupcakesintheautumn,afterstrawberriesandraspberrieshavegoneoutofseason.Trytousethebest-qualityjamyoucanfindforthespongeandtheripest,sweetestfreshplumsfordecorationasthiswillmakearealdifferencetotheendresult.
FORTHEPLUMCUPCAKES112gunsaltedbutter,atroomtemperature180ggoldencastersugar2largeeggs,free-rangeororganic125mlsemi-skimmedmilk½tspgood-qualityvanillaextract125gself-raisingflour120gplainflour4tbspgood-qualityplumjam
FORTHETOPPING1batchVanillaButtercreamIcing(seerecipehere)2–3freshplums,todecorate
Makes12regularcupcakes
Preheattheovento180°C/gasmark4.Linea12-holemuffintraywithmuffincases.Usinganelectrichandmixer,creamthebutterandsugarinabowluntil
themixtureispaleandsmooth.Addtheeggs,oneatatime,mixingbrieflyaftereachaddition.Thiscantakeafewminutes.Scrapedownthesidesofthebowlwitharubberspatulatoensurethemixturestayswellcombined.Measurethemilkintoaplasticmeasuringjugandstirinthevanilla
extract.Siftthefloursintoaseparatebowlandcombinewell.
Addone-thirdoftheflourtothecreamedbutterandsugarandbeatwell.Pourinone-thirdofthemilkandbeatagain.Repeatthesestepsuntilalltheflourandmilkhasbeenadded.Gentlyfoldintheplumjamuntilmostofitiscombined.It’sOKtohave
somejamstreaksrunningthroughthemixture.Carefullyspoonthebatterevenlyintothemuffincases,toabouttwo-
thirdsfull.Bakeinthecentreoftheovenforabout25minutes,untilslightlyraisedandgoldenbrownandaskewerinsertedintothecentreofoneofthecakescomesoutclean.Leavethecupcakestocoolslightlyintheirtinfor10minutesbefore
turningoutontoawirerack.Oncethecupcakesarecompletelycool,iceeachonewithVanilla
Buttercream.Justbeforeserving,finelyslicetheplumsanddecorateeachcupcakewithafewslices,arrangingtheminafan-likepattern.
VANILLABUTTERCREAMICING
115gunsaltedbutter,atroomtemperature60mlsemi-skimmedmilk1tspgood-qualityvanillaextract500gicingsugar,sifted
Makesenoughtoice12regularcupcakes
Usinganelectrichandmixer,beatthebutter,milk,vanillaextractandhalftheicingsugarinabowluntilsmooth.Thiswillusuallytakeafewminutes.Graduallyaddtheremainderoftheicingsugartoproduceabuttercreamwithacreamyandsmoothconsistency.Thebuttercreamcanbestoredinanairtightcontainerforupto3days
atroomtemperature.Beatwellagainbeforereusing.
RHUBARBCUPCAKESAtfirstwefoundthatrhubarbwasquiteatrickyingredienttoaddtoacupcake,butitissuchadeliciousfruitandsuchaprettypinkcolourthatweweredeterminedtomakeitwork.Wehopeyouagreethatwesucceeded!
FORTHESTEWEDRHUBARB300gchoppedrhubarb3tbspgranulatedsugar250mlwater
FORTHERHUBARBSPONGE110gunsaltedbutter225ggoldencastersugar2largeeggs,free-rangeororganic150gself-raisingflour125gplainflour1tspgroundginger80mlmilk300gstewedrhubarb(fromabove)
FORTHETOPPING1batchRhubarbButtercreamIcing(seerecipehere)
Makes12regularcupcakes
First,stewtherhubarb–youcoulddothisinadvanceifyouwanted.Puttherhubarb,sugarandwaterintoasaucepanoveramediumheatforabout5–7minutesuntiltherhubarbstartstobreakup.Oncethishappens,straintherhubarbjuiceintoanotherpanandplaceoverahighheatforanother5–7minutesuntilithasreducedtoabout50mljuice.Thestewedrhubarbwillbeusedinthecupcakespongeandthejuicewillbeusedintheicing.Preheattheovento180°C/gasmark4.Linea12-holemuffintraywith
muffincases.Creamthebutterandsugarinabowlwithanelectrichandmixeruntil
lightandfluffy.Beatintheeggs,oneatatime,mixingbrieflyaftereach.Siftthefloursintoabowl,addthegingerandstirtogether.Addhalfof
thismixturetothecreamedbutterandsugarandbeatwell.Add40mlofthemilkandbeatagain.Beatintheremainingflourandthenthelast40mlofmilk.Finally,foldinthestewedrhubarbwithaspoonandcombinewell.Dividethemixtureevenlybetweenthemuffincases,fillingthemto
abouttwo-thirdsfull.Bakeinthecentreoftheovenfor25minutes,untilraisedandgoldenbrownandaskewerinsertedintothecentreofoneofthecakescomesoutclean.Allowthecupcakestocoolintheirtinsfor10minutesandthenturnoutontoawireracktocoolcompletely.Iceeachcupcakewithagoodspoonfuloftherhubarbbuttercream.
RHUBARBBUTTERCREAMICING
110gunsaltedbutter,atroomtemperature500gicingsugar,sifted50mlrhubarbjuice(fromrecipeopposite)
Makesenoughtoice12regularcupcakes
Inabowlbeatthebutterandhalftheicingsugarwithanelectrichandmixeruntilsmooth.Addtherhubarbjuiceandbeatwell.Slowlyaddtheremainingicingsugaruntilyouhaveacreamybuttercreamicingthathasalovelypalepinkhinttoitfromtherhubarbjuice.Keepanyunusedicinginanairtightcontaineratroomtemperaturefor3–4days.
NUTELLACUPCAKESWhenitbecameclearthatwewerefirmlyensconcedinthebusinessofcupcakes,manyofthenewflavourswedevelopedwereinspiredbothbyourowntastesandthoseofourchildren.Thiscupcakeisonesuchrecipe,asLisa’ssonNedandMartha’sdaughterMilliebelievethatNutellashouldbeeatenwitheverything.Althoughthisfactissomewhatdebatable,asacupcakeflavourithasprovedtobeanundeniablesuccess!
FORTHENUTELLACUPCAKES175gunsaltedbutter,atroomtemperature175ggoldencastersugar3largeeggs,free-rangeororganic200gself-raisingflour,sifted1tspbakingpowder2tspgroundcinnamon4tbspmilk12tspNutellachocolatehazelnutspread
FORTHETOPPING1batchMilkChocolateandNutellaIcing(seerecipehere)
Makes12regularcupcakes
Preheattheovento180°C/gasmark4.Linea12-holemuffintraywithmuffincases.Inabowlcreamthebutterandsugarwithanelectrichandmixeruntil
themixtureispaleandsmooth.Beatintheeggs,oneatatime,mixingbrieflyaftereachaddition.Graduallybeatintheflour,bakingpowderandcinnamonandthenthemilk.HeattheNutellainasmallpanonthehobuntilveryslightlywarmand
easiertostir.
Dividethebatterevenlybetweenthemuffincases,toabouttwo-thirdsfull.SpoonateaspoonfulofthewarmedNutellaontopofeachandgentlyswirlitthroughthebatterwithaskewerorsmallspoon.Bakeinthecentreoftheovenfor20–25minutes,oruntilraisedand
goldenbrownandaskewerinsertedintothecentreofoneofthecakescomesoutclean.Allowthecupcakestocoolintheirtinfor10minutesbeforeturningthemoutontoawirerack.Whenthecupcakesarecompletelycool,spreadeachonewithagood
spoonfuloftheMilkChocolateandNutellaIcinganddecorateasyouwish–perhapsevenwithaFerreroRocherchocolate!
MILKCHOCOLATEANDNUTELLAICING
300ggood-qualitymilkchocolate(atleast20%cocoasolids)60mldoublecream2tbspunsaltedbutter½tspgood-qualityvanillaextract250gNutellachocolatehazelnutspread
Makesenoughtoice12regularcupcakes
Meltthechocolateeitherinaheatproofbowloverasaucepanofsimmeringwateronthehob,orinamicrosafebowlinthemicrowave(heatonamediumheatfor1minute,stirandthenheatforafurtherminute,takingcarenottoburnthechocolate).Whenthechocolateismeltedandrunny,pourintoalargemixingbowlandallowtocoolslightly.Addthedoublecream,butterandvanillaextractandbeatwellwithan
electrichandmixer.BeatintheNutellauntiltheicingissmoothandcreamy.Itshouldbesuitabletousestraightaway,butifitisalittlerunnyputitintothefridgeforhalfanhourorso.Youcanstoreanyunusedicinginthefridgefor3–4days.Beforereusing,allowittocometoroomtemperatureandbeatwell.
GREENTEACUPCAKESOurEarlGreyCupcakeshavebeenimmenselypopularsowethoughtitwastimetoproduceanothertea-flavouredcupcake.
FORTHEGREENTEACUPCAKES150mlsemi-skimmedmilk4greenteateabags2½tspgreentea(Matcha)powder110gunsaltedbutter,atroomtemperature225ggranulatedsugar2largeeggs,free-rangeororganic125gself-raisingflour120gplainflour
FORTHETOPPING1batchGreenTeaButtercreamIcing(seerecipehere)Alittlegreenteapowder,todecorate
Makes12regularcupcakes
Heatthemilkinasaucepanoveramediumheatuntilitjustbeginstoboil.Removefromtheheatandaddtheteabags.Coverwithclingfilmandletthemixturesteepforatleast30minutes,orlongerifpossible.Youcouldevenleavethisovernightinthefridge.Whenyouarereadytomakethecupcakes,preheattheovento
180°C/gasmark4.Linea12-holemuffintraywithmuffincases.Removetheteabagsfromthemilkandsqueezeoutanyexcessmilk
intothepan.Addthegreenteapowder,andstir.Inabowlcreamthebutterandsugarwithanelectrichandmixeruntil
themixtureispaleandsmooth.Addtheeggs,oneatatime,mixingbrieflyaftereachaddition.Siftthefloursintoaseparatebowlandstirwell.
Addone-thirdoftheflourmixtothecreamedbutterandsugarandbeatwell.Pourinone-thirdofthemilk/teamixtureandbeatagain.Repeatthesestepsuntilalltheflourandmilkhasbeenadded.Carefullyspoonthemixtureevenlyintothemuffincases,toabouttwo-
thirdsfull.Bakeintheovenforabout25minutes,untilraisedandgoldenbrown.Thecakeswillhaveagreenishtingetothem.Leavethecupcakesintheirtinfor10minutesorsobeforeturningout
ontoawirerack.Whencompletelycool,icewiththeGreenTeaButtercreamIcingandsprinklewithalittlegreenteapowder.
GREENTEABUTTERCREAMICING
115gunsaltedbutter,atroomtemperature60mlsemi-skimmedmilk1tspgood-qualityvanillaextract500gicingsugar,siftedApprox.1tspgreentea(Matcha)powder
Makesenoughtoice12regularcupcakes
Beatthebutter,milk,vanillaextractandhalftheicingsugaruntilsmooth.Thiswillusuallytakeafewminutes.Graduallyaddtheremainderoftheicingsugarandthegreenteapowdertoproduceabuttercreamwithacreamyandsmoothconsistency.Thegreenteapowdershouldbesufficienttoachievethedesiredgreen
shadeoficingsoyouwon’tneedtoaddanyfoodcolouring.Thebuttercreamcanbestoredinanairtightcontainerforupto3days
atroomtemperature.Beatwellagainbeforereusing.
MAPLEANDPECANCUPCAKESThesecupcakesweredesignedbyAnniceCurtis,winnerofacompetitionweheldonourFacebookpageinaidoftheWellbeingofWomen(WOW)charity.Wesoldthecupcakesinourshopstoraisemoneyforthecharityandtheyhavesincebecomeafirmfavouritewithourcustomers.
FORTHEMAPLEANDPECANCUPCAKES115gunsaltedbutter,atroomtemperature50gsoftbrownsugar160mlmaplesyrup2largeeggs,free-rangeororganic115gself-raisingflour,sifted60gpecannuts,roughlychopped
FORTHECARAMELISEDNUTS60ggoldencastersugar20pecannuthalves
FORTHETOPPING1batchMapleSyrupButtercreamIcing(seerecipehere)
Makes10regularcupcakes
Preheattheovento180°C/gasmark4.Linea12-holemuffintraywith10muffincases.Usinganelectricmixer,creamthebutterandthesugartogetherina
bowluntilpaleandsmooth.Addthemaplesyrupandbeatwell.Addtheeggs,oneatatime,mixingbrieflyaftereachaddition.Usingaspoon,foldtheflourintothebatterandbeatwell,thenfoldin
thenuts.Carefullyspoonthemixtureevenlyintothemuffincases,fillingeach
casetoabouttwo-thirdsfull.Bakeinthecentreoftheovenfor20–25minutes,untilrisenandgoldenandaskewerinsertedintothecentreof
oneofthecakescomesoutclean.Leavethecupcakestocoolslightlyintheirtinfor10minutesandthencarefullyturnoutontoawireracktocoolcompletely.Meanwhile,makethecaramelisedpecans.Gentlyheatthecaster
sugarinaheavy-basedsaucepanuntilthesugarhasmeltedandisapalegoldencolour.Spreadthenutsontoasheetofbakingpaper,thenpourthemeltedsugaroverthenuts,coveringthemcompletely.Leavetosit.Oncethecaramelhascooledandhardenend,breakinto20pieces,ensuringthereisapecanhalfineach.IcethecupcakeswiththeMapleSyrupButtercream,thentopeach
cakewithacaramelisedpecan.
MAPLESYRUPBUTTERCREAMICING
150gunsaltedbutter,atroomtemperature135mlmaplesyrup435gicingsugar,sifted
Makesenoughtoice10regularcupcakes
Usinganelectrichandmixer,beatthebutter,maplesyrupandhalftheicingsugarinabowluntilsmooth.Thiswillusuallytakeafewminutes.Graduallyaddtheremainderoftheicingsugartoproduceabuttercreamwithacreamyandsmoothconsistency.Thebuttercreamcanbestoredinanairtightcontainerforupto3days
atroomtemperature.Beatwellagainbeforereusing.
CHERRYCHOCOLATECUPCAKESOurtakeonBlackForestgateauincupcakeform,butgiventhatcherriesandchocolategosowelltogetherwhocouldblameus?
FORTHECHERRYCHOCOLATECUPCAKES1batchchocolatecupcakespongebatter(seerecipeforCookiesandCreamCupcakeshere)
230gdriedcherries,choppedApprox.8tspcherryjam
FORTHETOPPING1batchVanillaButtercreamIcing(seerecipehere)1standard-sized(about100g)bargood-qualityplainchocolate(atleast70%cocoasolids),brokenintosmallpieces
16freshcherries
Makes16regularcupcakes
Preheattheovento190°C/gasmark5.Line2x12-holemuffintinswith16muffincases.Makeupthechocolatespongebatter,followingthemethodforthe
CookiesandCreamCupcakes(seehere)butoncealltheflourandmilkhasbeenadded,stirinthedriedcherriesbeforewhiskingtheeggwhitesandfoldingintothebatter.Spoonthemixtureoutevenlyintothemuffincases,toabouttwo-thirds
full.Intoeachthenadd½teaspoonofcherryjamandcarefullyswirlitthoughthemixture.Bakeinthecentreoftheovenfor20–25minutes,untilcookedandaskewerinsertedintothecentreofoneofthecakescomesoutclean.Leavethecupcakestocoolslightlyintheirtinsfor10minutesandthen
carefullyturnoutontoawirerack.Whilethecakesarecooling,makeuptheVanillaButtercreamIcingasdirected(seehere).Meltthechocolate
eitherinaheatproofbowloverapanofsimmeringwater,stirringcontinually,orinamicrosafebowlinthemicrowave(heatonamediumheatfor1minute,stirandthenheatforafurtherminute,takingcarenottoburnthechocolate).Whenitismeltedandrunny,pourintoabowlandallowtocoolslightly.Thendipeachcherryintothechocolateandcoatwell.Placethemonasheetofbakingpaperandleavetoset.Wheneverythingisreadyandthecakesarecool,iceeachcupcake
withvanillabuttercreamanddecoratewithachocolatecherry.
BANOFFEEPIECUPCAKESAnexcellentwayofusingupoverripebananasthatareturningblackandyoumightotherwisebetemptedtothrowaway.Theresultingcupcakeswillbeverysoftandmoistandcouldevenbeeatenwithouticing,asabananamuffin.
FORTHEBANOFFEEPIECUPCAKES125gunsaltedbutter,atroomtemperature250ggoldencastersugar2largeeggs,free-rangeororganic,lightlybeaten1tspgood-qualityvanillaextract250gplainflour,sifted2tspbakingpowder4ripebananas(preferablyturningblack),mashedwithaforkorbrokenbyhandintosmallpieces
FORTHETOPPING½batchCaramelButtercreamIcing(seerecipehere)1packetdriedbananachips,todecorate
Makes12regularcupcakes
Preheattheovento180°C/gasmark4.Linea12-holemuffintraywithmuffincases.Creamthebutterandsugarinabowlwithanelectrichandmixeruntil
themixtureispaleandsmooth.Addtheeggs,oneatatime,mixingbrieflyaftereachaddition.Addthevanillaextractandbeatagainbriefly.Graduallyaddtheflourandthebakingpowderandbeatagainuntilwellcombined.Dothesamewiththebananas.Dividethemixtureevenlybetweenthemuffincases,fillingeachcase
toabouttwo-thirdsfull.Bakeinthecentreoftheovenfor25minutes,untilaskewerinsertedintothecentreofoneofthecakescomesoutclean.Leavethecupcakestocoolintheirtinfor10minutesandthenturn
outontoawirerack.Whenthecupcakesarecompletelycool,icethemwiththecaramel
buttercreamanddecorateeachcakewithacoupleofbananachips.
CroissantsandPainsauChocolat
CinnamonBuns
CornMuffins
Granola
PoachedSpicedFruit
Breakfastisalwaysabusytimeforus,especiallyinourPrimroseHillshopwhereweareluckytohavelotsofregularcustomerswholiveintheneighbourhood.Ourcroissantsaremuchindemandandcustomershavebeenknowntoringuptoreservethem.Theyareallmadebyhandonadailybasisand,althoughcroissantshaveareputationassomethingthatcanonlybemadebyahighlyexperiencedpastrychef,infacttheyareachievablebyall.AftersamplingthemonarecenttriptoItaly,wenowalsomakewholemealandapricotjam-filledones,whichareprovingpopular.
CROISSANTSANDPAINSAUCHOCOLATMakingyourowngreat-tastingcroissantsissuchagoodfeelingandnotnearlyasdifficultasyoumightthink!We’vewrittenourrecipe,incorporatingthestricttechniqueallourbakersfollow,sothatnovicebakerstoocanproducethesame,much-loved,deliciouscroissantsweservefresh,straightfromourovenseachmorning.Allyouneedisalittlepatienceandstrongbicepmuscles.
300ml‘handhot’water1½tspactivedriedyeast500gstrongwhitebreadflour,plusmoreforrolling45ggranulatedsugar2tspsalt20gskimmedmilkpowder250gunsaltedbutter,preferablystraightfromthefridge
FORTHEPAINSAUCHOCOLAT40ggood-qualitydarkchocolate(atleast70%cocoasolids),brokenintosmallpieces
FORTHEEGGWASH2largeeggs,free-rangeororganic,beaten
Makesapprox.6plaincroissantsand4painsauchocolat
Measurethewaterintoajugandstirintheyeast.Letitsitfor10minutesuntillightlyfoamyontop(thisishowyoucantelltheyeastisactive).Makesurethewaterisn’ttoohotoritwillkillyouryeast.Siftallthedryingredientsintoalargebowlandstirwellwithawooden
spoon.Cutthebutterintosmallchunksandmixitthroughthedryingredients,butdonotovermix.Stirintheyeastmixtureandcombineuntilincorporated.Wrapthedoughinclingfilmandrefrigerateovernight.Youmayfindthat
theclingfilmblowsupabitasthegascomesoutofthedough.
Whenyouarereadytorolloutyourcroissantsamdpainsauchocolat,flouralarge,flatworksurfaceandrollthedoughintoalargerectangle–don’tworrytoomuchatthisstageaboutthedepth.Foldtherectangleintothirds,asiffoldingaletter,androtatethedough90degrees(seepictureshere).Repeattherolling,foldingandrotatingprocess3moretimes.Afterthefourthfoldingandrotating,rollthedoughintoarectangle
measuring48x38cm.Followthediagram(seehere)forinstructionsoncuttingthecroissantsandpainsauchocolatintoshape.Thenfollowthepictures(seehere)forrollingthem.Eachpainauchocolatwillneedasmallamount(about10g)ofdarkchocolate,brokenintosmallpieces.Placetherolledcroissantsandpainsauchocolatonabakingsheet
linedwithbakingpaper.Ifyoudon’twanttocooktheseimmediately,simplycoverwithclingfilmandreturntothefridge,orfreezethemforlater.
Whenyouarereadytocookthem,preheattheovento200°C/gasmark6.Taketheclingfilmoffthecroissantsandpainsauchocolatandleavethemtositatroomtemperatureforatleast1hour,duringwhichtimetheywillalmostdoubleinsize.Beattheeggsinasmallcupordishandbrusheachcroissantandpain
auchocolatwithsomeofthebeatenegg.Bakeintheovenforabout30minutesuntilgoldenbrownandbeginningtocrispup.Thesearedeliciousservedimmediatelyfromtheovenwhilestillwarm.Theyarebesteatenonthedaytheyarebaked,butcanbewrappedinclingfilm
andrefrigeratedovernightreadyforreheatingthenextday.
JamfilledCroissantAdd1–1½tablespoonapricotorpeachjamtothecentreofthedoughbeforerollingintoshape.
WholemealCroissantReplace250gofthestrongwhitebreadflourwithstrongwholemealbreadflour.Followthesamemethod.
CINNAMONBUNSThesedeliciousspicyandstickycinnamonbunsareanewadditiontoourbreakfastcountersandthisrecipewasdevisedbyoneofourfantasticpastrychefs,JuliaMurphy-Buske.JuliafirstmadetheseinhernativeCanadaonacolddayinJasper,AlbertaandnowmakesthemforustohelpusthroughthedrearyEnglishwinters.Foraneventastierresult,youcouldspreadthemwithourCreamCheeseIcing(seehere).
275glukewarmwater5gactivedriedyeast4tbspgranulatedsugar600gstrongwhitebreadflour,sifted,plusmoreforrolling¼tspsalt175gmilk,warmedveryslightlyinapanto‘handhot’75gunsaltedbutter,atroomtemperature
FORTHEFILLING125gunsaltedbutter,atroomtemperature250gdarkbrownsugar1½tspgroundcinnamon½tspgroundginger¼tspnutmegPinchofcloves
FORTHEGLAZE2tbspapricotjammixedwith3tbspwater
Makes12buns
Measurethewaterintoajug,thenstirintheyeastand1tablespoonofthesugarandsetaside.Preheattheovento180°C/gasmark4.Lineabakingtraywithbaking
paper.Inalargebowlmixtogethertheflour,saltandtheremaining3
tablespoonssugar,usingyourhandsoraspoon.Addthe75gbutterandmixwell.Addthemilkandtheyeastmixtureandstirtoformastickydough.Turnthedoughoutontoalarge,well-flouredsurfaceand,withwell-
flouredhands,kneadforabout5minutesuntilsmoothandelastic–thedoughshouldspringbackwhentouched.Allowthedoughtorest.After10minutes,rollthedoughouttoarectanglemeasuring63x
38cm.Spreadthe125gbutterevenlyoverthisrectangle,leavinga2.5cmgapalongthebottom(long)edge(seepictureshere).Inabowlmixtogetherthebrownsugarandallthespicesandspreadoverthebutter.Startingfromthetopoftherectangle,rollupthedoughtowardsthebottomedge,enclosingthefilling.Brushthebottomedgewithalittlewatertosecurethedoughyouhave
justrolledandthencuttherollinto5cmlengths.Placeonthebakingtrayandleavetoriseforabout40minutesinawarmarea.Bakeintheovenfor18–20minutesuntilgoldenbrown.Removefrom
theovenandbrushtheapricotjamglazeoverthehotbuns.Thesearebestservedstraightaway,butanyuneatenbunscanbewrappedinclingfilmandrefrigeratedovernightandthenreheatedthenextday.
CORNMUFFINSCornmuffinsarestillrelativelyunknownasabreakfasttreatinBritain.WewereintroducedtothembyMartha’sbrotherDanielinNewYork,wherehelivesandwhereweeatthemcutopen,toastedandspreadwithgrapejelly.
285gplainflour230gyellowcornmealorpolentaflour3tbspgranulatedsugar2½tspbakingpowder¼tspbicarbonateofsoda½tspsaltPinchofnutmeg230mlbuttermilk(youcanmakeyourownbycombining230mlmilkwith2tsplemonjuice)
3tbspunsaltedbutter,meltedandcooled3tbspcornoil2largeeggs3tbsphoney
Makes12muffins
Ifyouaremakingyourownbuttermilk,dothisfirstandsetaside.Preheattheovento180°C/gasmark4.Linea12-holemuffintraywith
muffincases.Siftthedryingredientsintoalargebowl.Putthewetingredients
(buttermilk,butter,cornoil,eggsandhoney)intoaseparatelargebowl.Addallthewetingredientstothedryand,usinganelectrichandmixer,
beatonahighsettingforabout1minute.Dividethemixtureevenlybetweenthemuffincasesfillingthemtwothirdsfull,andbakeintheovenfor12–15minutesuntilrisenandgoldenbrown.Youcouldservethesestraightfromtheovenorallowtocoolinthetin
andthenserveeithercoldorlightlytoasted.Storeanyuneatenmuffinsinanairtightcontainerforacoupleofdays.
GRANOLAWestartedmakingourowngranolawhenweopenedourfirstshopinPrimroseHillandneededsomethingquickandnutritiousforourownbreakfast.Wealwaysservethiswithplainyoghurtandaseasonalfruitsalad,butit’salsogoodwithjustcoldmilkpouredover.ThisisthegranolaweuseinourGranolaandWhiteChocolateCookies(seehere).
170gunsaltedbutter250mlclearhoney2tbspgoldensyrup500grolledoats250gwholealmonds250gsunflowerseeds200gpumpkinseeds150gdriedcranberries150gdriedblueberries150gdriedsourcherries200gdriedapricots
Makesenoughtofill1x1litrejar
Preheattheovento180°C/gasmark4.Lineabakingtraywithbakingpaper.Meltthebutter,honeyandgoldensyrupinaheavy-basedsaucepan
overalowheatuntilrunny,stirringcontinuously.Tiptheoats,almonds,sunflowerseedsandpumpkinseedsontothe
linedbakingtrayandpourthewarmedmixtureoverthem.Bakeintheovenuntilgoldenbrownandalittlebitcrisp–thisshouldtakeabout25minutes.Besuretorotateandstirthemixfrequentlywhileitisintheoven.Onceitisoutoftheoven,allowittocoolfullyonthetray.Thenaddall
thedriedfruitandmixwellwithaspoon.Storeinanairtightjarorother
airtightcontainertomaintainitsfreshnessandcrispness.Storedcorrectly,itshouldkeepwellforafewweeks.
POACHEDSPICEDFRUITThisisourwinteralternativetofruitsalad–it’sfantasticservedonitsownorwithsomehotporridgeorgranola.OurScottishchef,Ryan,startedmakingitforusrecentlywhenthewinterweatherbecametoocoldtothinkaboutfreshfruitsaladandtheseasonalfruitwasalittlesparseanduninteresting.Onceallthefruithasbeenstewed,thebeautifulpinkyorangecolourwillbrightenyourdaybeforeyouevenstarteatingthisdish.
FORTHESYRUP1litrewater500ggoldencastersugar1cinnamonstick2staranise6wholecloves1tspgood-qualityvanillaextractor1vanillapodPinchofgroundnutmeg1piecestemginger,fromajar
FORTHEFRUIT6ripepears6apples6plums150gfreshcranberries6oranges
Makesapprox.8servings
Putallthesyrupingredientsintoalargesaucepanandbringtotheboilonthehob.Assoonasthesyrupboils,turnofftheheatandleaveittoinfusewhileyoupreparethefruit.Peelandcorethepearsandapplesandcutintosmallsquares.Wash
theplumsandcutintoquarters,removingthestones.Washthe
cranberries.Peeltheorangesandcutintosegments(youcanaddanyexcessjuicetothesyrup).Oncethefruitisready,bringthesyrupbacktotheboil.Addthediced
pearsandsimmergentlyuntiljustcookedbutstillalittlefirm–itisveryimportantnottoovercookthemortheywillbegintobreakupandbecomemushy.Removethepearsfromthesyrupwithaslottedspoonandallowtocoolonaplate.Repeatthisprocessfortheapplesandplums.Oncethesearedone,
addthecranberriestothesyrupandsimmergentlyuntilcooked–thesewillrequireabitmorecookingthantheotherfruit,otherwisetheywillbealittlesour.Oncetheyarecooked,removethepanfromtheheatandaddtheoranges.Alloweverythingtocoolandthenreturnthepears,applesandplumstothesyrup.Pourintoabowlandserveimmediately(ifyouusedavanillapod,you
canspoonthefruitarounditorremoveitjustbeforeserving)orstoreinacoveredjugorbowlinthefridgeuntilneeded.Thisisdeliciousservedhotorcoldanditwillkeepwellforuptoaweekinthefridge.
VictoriaSponge
StrawberryCake
CarrotCake
CreamCheeseIcing
CoconutCake
TripleLayerCaramelCake
CaramelButtercreamIcing
FlourlessChocolateCake
OrangeCake
AppleCake
BananaCake
SourCreamChocolateIcing
PearandGingerCake
PlumCake
GingerCreamChristmasCake
Marlene’sChristmasCakewithBrandyButtercreamIcing
PrimroseBakeryIceboxCake
GiantCupcake
SometimespeoplethinkthatPrimroseBakeryisallaboutcupcakes–infact,ourlayercakesareequallypopularandwebakeandsellmanybirthday,wedding,christening(andevendivorce)cakes.Whethertheyarepersonalisedforaspecialoccasionorsimplyleftplainforafternoontea,thesecakesarealwayswellreceivedbyourcustomers.
Forthecakesinthischapterwehavegivenquantitiesformakinga20cm(orinsomecases23cm)roundcake,whichwillgiveyouapproximately10to12slices.Shouldyouwishtomakealarger,circularorevensquarecake,youcandothiseasilybyincreasingthequantities.Asageneralrule,caketinsshouldbefilledtoabouttwo-thirdsfullwiththemixture,toallowroomforthecakestorise,andthemixtureshouldbeevenedoutinthetinbeforebaking.
VICTORIASPONGEThereareoccasionswhennothingcanbeattheclassicVictoriasponge.It’soneofourbakery’sall-timefavouritecakesthroughouttheyearandperhapsthemosttraditionalEnglishcakewedo.Thiscakeisbestservedassoonasithascooled,beenicedandplacedonabeautifulvintagecakeplate.
FORTHESPONGE210gself-raisingflour225ggoldencastersugar25gcornflour1tspbakingpowder1tspgood-qualityvanillaextract225gunsaltedbutter,atroomtemperatureandquitesoft,plusmoreforgreasingtins4largeeggs,free-rangeororganic3tbspsemi-skimmedmilk
FORTHEFILLING2–3tbspgood-qualitystrawberryorraspberryjam½batchVanillaButtercreamIcing(seerecipehere)or2tbspwhippeddoublecreamorwhippingcream
FORDECORATINGIcingsugar,fordustingAfewfreshstrawberriesorraspberries(optional)
Makes2x20cmroundcakes,whichcanbesandwichedtogethertomake1layercake
Preheattheovento180°C/gasmark4.Grease2x20cmsandwichcaketinsandlinethebaseofeachtinwithbakingpaper.Tomakethesponge,sifttheflour,sugar,cornflourandbakingpowder
intoafoodprocessorandmixwell.Addtheremainingingredients,andprocessbriefly.Don’tbetemptedtoleavetheprocessoronandwalk
awayasthebatterwillquicklyovermixresultinginaheaviertexturedcake.Dividethebatterevenlybetweenthe2tinsandsmooththetopswitha
spatula.Bakeinthecentreoftheovenforabout25minutes,untilraisedandgoldenbrownandaskewerinsertedintothecentreofoneofthecakescomesoutclean.Leavethecakestocoolslightlyintheirtinsforabout10minutesbeforeturningoutontowireracks.Oncethecakesarecool,removethebakingpapercirclesfromtheir
basesandlay1cakeonaplateorcakestand.Spreadwithathinlayerofraspberryorstrawberryjam.Then,holdingtheothercakeinyourhand,spreaditsundersidewith2or3goodspoonfulsofthevanillabuttercreamicingorfreshlywhippedcream.Sandwichthe2layerstogetherandsprinklethetopwithicingsugar.Youcouldalsoaddalayeroffinelyslicedstrawberriesorraspberriesinthemiddleifyouwanted.Anyleftovercakewillkeepwellforacoupleofdaysinanairtighttinat
roomtemperature.Ifyouhaveusedfreshcreamandfruit,storeinthefridgeovernight.
STRAWBERRYCAKEAprettypinkcakewithstrawberriesinthesponge,inthefillingandonthetop,thisistheperfectsummertreat.
FORTHESPONGE210gself-raisingflour25gcornflour225ggoldencastersugar1tspbakingpowder225gunsaltedbutter,atroomtemperature,plusmoreforgreasingtins4largeeggs,free-rangeororganic225gfreshstrawberries,hulledandchoppedintosmallpieces1tspgood-qualityvanillaextract250gfreshstrawberries,hulled,todecorate
FORTHEFILLING3–4tbspstrawberryjam1batchVanillaButtercreamIcing(seerecipehere),colouredpalepinkwithafewdropsofrosefoodcolouring
Afewfreshstrawberries,hulledandsliced
Makes2x20cmroundcakes,whichcanbesandwichedtogethertomake1layercake
Preheattheovento180°C/gasmark4.Grease2x20cmsandwichcaketinsandlinethebaseofeachtinwithbakingpaper.Sifttheflour,cornflour,sugarandbakingpowderintothebowlofafood
processor.Pulseuntilevenlymixed,whichshouldtakeabout4seconds.Addthebutter,eggs,strawberriesandvanillaextractandprocessbrieflyuntilwellcombined,butnotoverlyprocessed.Dividethemixtureevenlybetweenthe2caketinsandsmooththetops
withaspatula.Bakeinthecentreoftheovenfor25minutes,untilaskewerinsertedintothecentreofoneofthecakescomesoutclean.
Leavethecakestocoolslightlyintheirtinsfor10minutesandthenturnoutontowireracks.Whenthecakesarecompletelycool,removethebakingpapercircles
fromtheirbases.Place1cakeonaplateandspreadwithathinlayerofstrawberryjam.Thenplaceathinlayerofslicedstrawberriesontopofthejam.Holdthesecondcakeandicetheundersideofitwitha1cm-thicklayerofvanillabuttercream.Carefullyplaceontopofthefirstcake,icedsidedown.Oncethecakesaresandwichedtogether,icethetopwiththeremainingbuttercreamandtopwiththefreshstrawberries.Thiscakeisbestservedimmediately,asthefreshstrawberriesdo
haveatendencytosoftenandbleedtheirjuiceintotheicingquitequickly.
CARROTCAKECarrotcakeisoftenperceivedtobehealthierandlesssweetthanmanyothercakesandisusuallyenjoyedbyall.Themoist,fruityspongeworksbrilliantlywiththesmooth,coolcreamcheeseicingforatastytreatatanytimeofday.
FORTHESPONGE450ggratedcarrots260graisins4largeeggs,free-rangeororganic260ggoldencastersugar240mlcornoil1tspgood-qualityvanillaextract4tspfreshorangezest240gplainflour2tspbicarbonateofsodaPinchofsalt2tspcinnamon,plusmorefordustingButter,forgreasingtins
FORTHEFILLINGANDTOPPING1batchCreamCheeseIcing(seerecipehere)
Makes2x20cmroundcakes,whichcanbesandwichedtogethertoform1layercake,plus6regularcarrotcupcakesPreheattheovento180°C/gasmark4.Grease2x20cmsandwichcaketinsandlinethebaseofeachtinwithbakingpaper.Linea12-holemuffintraywith6muffincases.Combinethegratedcarrotsandraisinsinalargebowl,andputtoone
side.Inanotherbowlbeattheeggsandsugartogetherwithanelectrichandmixerforseveralminutesandthencarefullyaddtheoil,vanillaextractandorangezestandbeatwell.Sifttheflour,bicarbonateofsoda,saltandcinnamonintoaseparate
bowlandthenslowlyaddtheseingredientstotheeggandsugarmixture,
beatingwellaftereachaddition.Pourthismixtureintothebowlcontainingthecarrotsandraisinsandmixwithawoodenspoonorspatulauntilwellincorporated.Filleachcaketintoabouttwo-thirdsfullandthendivideanyremaining
mixturebetweenthemuffincasesinthemuffintray.Bakeforabout30minutes,untilgoldenbrownandaspatulainsertedintothecentreofoneofthecakescomesoutclean.Allowthecakestocoolintheirtinsfor10minutesorsobeforeturningoutontowirerackstocoolcompletely.Whenyouarereadytoassemblethecake,removethebakingpaper
fromthebases.Place1cakeonaplateandspreadwithagenerousamountoficing.Carefullyplacetheothercakeontopandicethetopwithmoreicing.Sprinklewithadustingofcinnamon.Ifyouhavemadesomecupcakestoo,youcanicethemthesameway.
CREAMCHEESEICING
175gcreamcheese,atroomtemperature450gicingsugar,sifted125gunsaltedbutter,atroomtemperatureZestfrom1orange
Makesenoughtoice1x20cmroundlayercakewithsomeleftoverPlacealltheingredientsinamixingbowlandbeatwellwithanelectrichandmixeruntiltheyarethoroughlycombinedandtheicingissmoothandpale.Asthisicingcontainscreamcheese,itmustbestoredinthefridge,
whereitwillkeepwellfor3–4days.Beforereusing,letitcometoroomtemperatureandthenbeatagain.
COCONUTCAKEThepalepinkcolourofthisfinishedcakefitsinperfectlywiththecoloursofourshopsandourothercakesandlooksevenbetterifsittingonagreenplate,asthecoloursworksowelltogether.Itfeelslikeaverysummerycake,butreallycouldbeeatenatanytimeoftheyearandyoucouldalwayssubstitutethedesiccatedcoconutontopwithsometoastedcoconutflakesorevensomemarshmallows.
FORTHESPONGE170gdesiccatedcoconut150mlwater250gunsaltedbutter,plusmoreforgreasingtin330ggoldencastersugar1tspgood-qualityvanillaextract4largeeggwhites375gself-raisingflour,sifted
FORTHEFILLINGANDTOPPING1batchVanillaButtercreamIcing(seerecipehere),colouredwithafewdropsofpinkfoodcolouring
Desiccatedcoconut,todecorate
Makes1x23cmroundcake
Preheattheovento180°C/gasmark4.Grease1x23cmcaketin(about6–7cmindepth)andlinethebasewithbakingpaper.Putthecoconutandwaterinabowlandstirtocombine.Leavetoone
side.Usinganelectrichandmixerorafreestandingmixer,beatthebutter,
sugarandvanillaextractfor8–10minutesuntilpaleandcreamy.Graduallyaddtheeggwhites,beatingwellaftereachaddition.Addthecoconutmixtureandtheflourandbeatwelltocombine.Pourthemixtureintothecaketinandsmooththetopwithaspatula.
Bakeinthecentreoftheovenforabout1½hours,untilthetopisgoldenbrownincolourandaskewerinsertedintothecentreofthecakecomesoutclean.Withsomuchcoconutinit,thespongewillbefairlymoist.Leavethecaketocoolinitstinforabout10minutesbeforeturningit
outontoawirerack.Whenthecakeiscompletelycool,removethebakingpaper,then
spreadthepinkbuttercreamicingalloverthetopandsidesandsprinklewiththecoconut.Dothisquitequicklybeforetheicingsetstoomuchorthecoconutwon’tstickon.Anyuneatencakecanbekeptfor2–3daysinanairtightcontaineror
wrappedinclingfilmandstoredatroomtemperature.
TRIPLELAYERCARAMELCAKEEasilyadaptedfromourchocolatecupcakerecipe,this3-tiered,caramel-drenchedcakeshouldsatisfyevenyourdiehardDimebar-lovingguest.Astheconsistencyoftheicingisrunnierthanmostofourothers,letitcascadeovereachlayerforamouth-wateringfinish.
FORTHESPONGE2batcheschocolatespongebatter(seerecipeforCookiesandCreamCupcakeshere)
FORTHEICING1batchCaramelButtercreamIcing(seehere)Butter,forgreasingtin
Makes3x20cmroundcakes,whichcanbesandwichedtogethertomake1layercake
Preheattheovento190°C/gasmark5.Grease3x20cmsandwichcaketinsandlinethebaseswithbakingpaper.Dividethebatterevenlybetweenthetins(usebetween500gand600g
batterineachtin)andsmooththetopswithaspatula.Bakeinthecentreoftheovenforabout30minutes,untilaskewerinsertedintothecentreofoneofthecakescomesoutclean.Leavethecakestocoolslightlyintheirtinsforabout10minutesbeforeturningthemoutontowirerackstocoolcompletely.Removethesheetsofbakingpaperfromthebasesofthecakes.Ice
thetopofeachcakewiththecaramelbuttercreamandallowittosetalittlebeforesandwichingthecakestogetherandserving.Un-iced,thesespongelayerscanbewrappedinclingfilmandkeptat
roomtemperatureforupto3days,orevenfrozenandthendefrostedwhenneeded.
CARAMELBUTTERCREAMICING
90gunsaltedbutter135ml(9tbsp)semi-skimmedmilk330glight,softbrownsugar360gicingsugar,sifted1tspgood-qualityvanillaextract
Makesenoughtoice1x20cmtriplelayercake
Combinethebutter,milkandbrownsugarinaheavy-basedsaucepanandputonthehoboverahighheat.Stirringcontinuously,bringthemixturetoaboil.Allowittoboilfor1minute,thenremovefromtheheatandstirinhalfoftheicingsugar.Allowthemixturetocoolslightly,thenaddtherestoftheicingsugar
andthevanillaextractandstiruntilitthickenstothedesiredconsistency.Itwillhaveaslightlyrunnyconsistency,whichworkswellwiththiscake.Ifyouleaveitanditstartstoset,justtransfertoamicrosafebowlandsoftenitforafewsecondsinthemicrowavebeforebeatingagainand,ifnecessary,addalittledoublecream.Storeanyunusedicinginthefridge,whereitshouldkeepwellforupto
aweek.Ifusingstraightfromthefridge,youwillneedtoletitcometoroomtemperatureandbeatwell.
FLOURLESSCHOCOLATECAKEWeareoftenaskedforgluten-freecupcakes,buthavenotyethadtimetodevelopthem.Instead,afriendofLisa’s,anamazingorganicskincarespecialistcalledSharonMcGlinchey,sentusthisrecipeandweofteneatitallbeforeitreachestheshopcounter!
200ggood-qualitydarkchocolate(atleast70%cocoasolids),brokenintosmallpieces200gunsaltedbutter,plusmoreforgreasingtin4largeeggs,free-rangeororganic,separated220ggoldencastersugarCocoapowderoricingsugar,sifted,fordusting(optional)
Makes1x23cmroundcake
Preheattheovento180°C/gasmark4.Greaseandline1x23cmcaketin(preferablyonewitharemovablebase).Meltthechocolatepiecesandthebutterinaheatproofbowlsetovera
saucepanofsimmeringwater,stirringcontinually.Inanotherlargebowl,beattheeggyolkswithhalfofthecastersugar,usinganelectrichandmixer.Foldinthemeltedchocolateandbutteruntilwellcombined.Inaseparate,cleanbowlandusingawhiskoranelectrichandmixer,
whisktheeggwhitestosoftpeaksandthenbeatintheremainingsugar.Foldthismixtureintothefirstbowlwiththeotherspongeingredients,beingcarefulnottoovermixotherwiseyouwillknocktoomuchairoutofthemixture.Pourthebatterintothepreparedtinandbakeinthecentreoftheovenforabout40minutes,oruntilaskewerinsertedintothecentreofthecakecomesoutclean.Leavethecaketocoolinitstinforabout10minutesbeforeturningout
ontoawireracktocoolcompletely.Thiscakewillhaveafairlysticky,fudge-likeconsistencyandwouldbe
deliciousservedwarmorcold,onitsownorwithsomecreamorice-
cream.Youcoulddustthetopwithsomecocoaoricingsugarbeforeservingifdesired.Anyuneatencakewillkeepverywellforagoodfewdayseitherinanairtightcontainerorwrappedinclingfilmandstoredatroomtemperature.
ORANGECAKEThisisthefavouritecakeofLisa’snephew,Gareth,whoworksinourbakeries.Hiscoffee-makingskillsarerenowned,andoneofhiscappuccinoswouldgoperfectlywithasliceofthis(or,indeed,anyothercake–ashewouldbethefirsttotellyou!)
FORTHESPONGE225gunsaltedbutter,atroomtemperature,plusmoreforgreasingtin225ggoldencastersugarZestof1smallorange4largeeggs,free-rangeororganic225gself-raisingflour,sifted
FORTHEORANGEBUTTERCREAM125gunsaltedbutter15mlfreshlysqueezedorangejuice150gicingsugar,siftedZestof½smallorange
FORTHEGLAZE200gicingsugar,sifted2tbspfreshlysqueezedorangejuice
Makes2x20cmroundcakes,whichcanbesandwichedtogethertomake1layercake
Preheattheovento180°C/gasmark4.Grease2x20cmsandwichcaketinsandlinethebaseofeachtinwithbakingpaper.Tomakethesponge,creamthebutter,sugarandorangezestina
largebowlwithanelectrichandmixer.Addtheeggs,oneatatime,beatingwellaftereachaddition.Ifthemixturecurdlesalittle,addsomeoftheflour.Graduallyaddtheremainingflourandbeatwell,butnotfortoolong.
Dividethemixtureevenlybetweenthe2tinsandsmooththetopswithaspatula.Bakeinthecentreoftheovenfor20–25minutes,untilraisedandgoldenbrownandaskewerinsertedintothecentreofoneofthecakescomesoutclean.Allowthecakestocoolintheirtinsfor10minutesbeforeturningoutontowirerackstocoolcompletely.Tomaketheorangebuttercream,beatthebutter,orangejuiceandhalf
theicingsugartogetherinabowl.Graduallyaddtheremainderoftheicingsugarandthentheorangezestandbeatuntilsmooth.Tomaketheglaze,gentlypourtheorangejuiceintoabowlcontaining
theicingsugarandbeatonalowspeedwithanelectrichandmixer.Theglazeshouldbeofaslightlyrunny,liquidconsistency.Toassemblethelayercake,spreadthetopof1cakewiththeorange
buttercreamandplacetheotherontop.Pourtheglazecarefullyandevenlyoverthetopofthecake,allowingsomeofittorunoverthesides.Decoratewithorangezest.Allowtheglazetosetalittlebeforeserving.Besteatenonthedayofbaking.
APPLECAKEWhenwefirststartedsupplyingcakestothedelicatessenMelroseandMorganin2004,thisisoneofthecakeswemadequiteoften.Itcomesfroma1980sAmericanrecipebookbyJimFobel,whichwasgiventousbyMartha’sbrother,Daniel.Itsspicy,nutty,fruitflavourmakesadeliciousalternativetosomeofthesweetercakes.
300gplainflour2tspbicarbonateofsoda1tspbakingpowder1½tspgroundcinnamon1tspfreshlygratednutmeg¼tspgroundcloves170graisins115gchoppedwalnuts120gunsaltedbutter,atroomtemperature,plusmoreforgreasingtin230ggranulatedsugar1largeegg,free-rangeororganic2tspgood-qualityvanillaextract500gapplesauce(fromajar)orunsweetenedstewedappleIcingsugar,fordusting
Makes1x23cmroundcake
Preheattheovento180°C/gasmark4.Grease1x23cmcaketin(about6–7cmindepth)andlinethebasewithbakingpaper.Sifttheflour,bicarbonateofsodaandbakingpowderintoamedium-
sizedbowl,addthecinnamon,nutmegandclovesandmixwellwithawoodenspoon.Inaseparatebowl,combinetheraisinsandwalnutsandthenaddasmallamountoftheflourmixturetocoatthemwell.Inanotherbowl,creamthebutterandsugarforaminuteortwowithan
electrichandmixer,untilthemixtureislightandfluffy.Addtheeggand
thevanillaextractandbeatwell.Beatintheflourmixture,one-thirdatatime,alternatingwiththeapplesauce.Finally,stirinthewalnutandraisinmixturewithaspoonuntilwellcombined.Pourthemixtureintothepreparedcaketin,makingsurethebatteris
evenlydistributed.Bakeinthecentreoftheovenforabout40minutes,untilthetopisgoldenbrownandaskewerinsertedintothecentreofthecakecomesoutclean.Letitcoolinitstinonawirerackbeforeturningoutontoaservingplate.Dustalittleicingsugaroverthetopofthecakebeforeserving.You
couldalsoserveitstillslightlywarmandevenwithdoublecreamorcrèmefraiche.Keepanyuneatencakeinanairtightcontainerorwrapinclingfilmand
storeatroomtemperaturefor2–3days.
BANANACAKEThismoist,spicybananacakecanbemadeandservedwithorwithoutasourcreamchocolateicing,dependingontheoccasion.Aslicewithouticingwouldmakeadeliciousbreakfast,whiletheadditionofthebittersweeticingturnsitintoarichafternoontreat.OurformerchefFrances–whosadlyhasmovedbacktotheUS–firstmadeitforMartha’sdaughterDaisy,whowantedtotryabananacakewithoutchocolatechips(havingbeenbroughtuponourChocolateandBananaLoaf,seehere).
400gplainflour2tspbakingsoda280gunsaltedbutter,atroomtemperature,plusmoreforgreasingtin200ml(90g)sourcream3tspgood-qualityvanillaextract4tspgratedlemonzest350ggoldencastersugar4largeeggs,free-rangeororganic500gmashedbanana(theriperandsofterthebananasthebetter)1batchSourCreamChocolateIcing(optional,seerecipehere)
Makes1x23cmroundcake
Preheattheovento180°C/gasmark4.Greaseandlinea23cmcaketin(about6–7cmindepth).Sifttheflourandbakingsodaintoalargebowlandstirtogether.Add
thebutterandbeatwellwithanelectrichandmixer,untilthemixtureispaleandcreamy.Inaseparatebowl,mixthesourcream,vanillaextractandlemonzest
togetherandthenbeatintotheflourmixture.Graduallyaddthesugarandthentheeggs,oneatatime,beatingwellaftereachaddition.Add
themashedbananaandmixuntileverythingiscombined.Pourthebatterintothepreparedcaketin,makingsureitisevenly
distributedthroughoutthetin.Bakeinthecentreoftheovenfor2hours,untilaskewerinsertedintothecentreofthecakecomesoutclean.Allowthecaketocoolinitstinforabout10minutesandthenturnoutontoawireracktocoolcompletely.Thecakecanbeservedwithouticing,andevenwhileslightlywarm.
Alternatively,oncethecakehascooledcompletely,spreadtheSourCreamChocolateIcingoverthetopandthesidesinathinlayerandallowittosetalittlebeforeserving.Anyuneaten,un-icedcakecanbekeptfor2–3daysinanairtight
containerorwrappedinclingfilmandstoredatroomtemperature.
SOURCREAMCHOCOLATEICING
350ggood-qualitydarkchocolate(atleast70%cocoasolids),brokenintopieces400ml(360g)sourcream
Makesenoughtoice1x23cmroundcakeMeltthechocolatetogetherwiththesourcream,eitherinamicrosafebowlinthemicrowaveorinapanoveralowheat,beatingcontinually.Oncethechocolateismeltedyoushouldhaveasmoothicing,whichyoucanthenusetocoverthetopandsidesofthebananacake.Allowittosetalittlebeforeserving.
PEARANDGINGERCAKEThisisdefinitelyawintercakeandit’sperfectservedwithfreshcreamorcrèmefraîche.Ourstaffandcustomersarealwaysexcitedwhenitreappearsonourshopcountersafteritslongsummerholidayandit’saparticularfavouriteofoneofourlongest-servingmembersofstaff,Emma,whoalwaystakesasliceofithomeafteralongdayatworktoenjoyitslowlyratherthanrushingtoeatitinbetweenservingcustomers.
FORTHESPONGE230gplainflour,sifted½tspbicarbonateofsoda½tspsalt115gsoftbrownsugar½tspgroundnutmeg½tspgroundcloves1tbspgroundcinnamon½tbspgroundginger1½piecesstemginger,choppedintosmallpieces(reservethejuice)1tbspgingerjuice,fromabovestemginger2largeeggs,free-rangeororganic,beaten120mlbuttermilk65gunsaltedbutter,melted,plusmoreforgreasingtin
FORTHETOPPING60gunsaltedbutter,softened115gsoftbrownsugar2–3ripepears,peeledandsliced
Makes1x20cmroundcake
Preheattheovento180°C/gasmark4.Greasea20cmsandwichcaketin(about4–5cmindepth),verywell.Ideally,useaspringformtinsoit’seasiertogetthecakeoutlater.
Makethetoppingfirst,bycreamingthebutterandsugartogetherinabowl,usinganelectrichandmixer,untilthemixtureispaleandfluffy.Spoonthisintothebaseofthepreparedcaketin,spreadingitevenlyandsmoothingthetopwithaspatula.Arrangethepearslicesoverthetop,placingtheminafan-likepatternaroundtheedgeofthetin.Tomakethesponge,sifttheflour,bicarbonateofsoda,salt,brown
sugarandthegroundspicesintoalargebowl,addthepiecesofstemgingerandthegingerjuiceandmixwithanelectrichandmixerorawoodenspoonuntilwellcombined.Graduallyaddthebeateneggs,buttermilkandmeltedbutterandbeatonalowspeedtomakeasmoothbatter.Pourthisbatterintothetinoverthepears,makingsureitisevenlydistributed.Bakeinthecentreoftheovenforabout1hour,untilgoldenbrownand
askewerinsertedintothecentreofthecakecomesoutclean.Leavethecaketocoolinitstinforabout10minutesandthenverycarefullyinvertitontoawirerack,sothatthepearswillbevisibleatthetopofthecake.Thiscakecanbeservedwarmorcoldandisbesteatenonthesame
dayorthedayafterbakingforoptimumfreshness.
PLUMCAKEOurpopularplumcakecametousviaoneofourfavouriteAustralianchefs,BillGranger.Hisbooksarefullofinterestingandsimplerecipesthatseemtoepitomisethesunny,sociable,outdoorslifestyleinAustralia.Weservethiscakealmosteverydayinourshopsandifit’snotthere,customersalwaysaskforit.Youcouldevenserveitwithcreamorice-creamasadessertafterdinner.
FORTHESPONGE185gplainflour2tspbakingpowder180gunsaltedbutter,atroomtemperature,plusmoreforgreasing250ggoldencastersugar1tspgood-qualityvanillaextract3largeeggs,free-rangeororganic,lightlybeaten500ggood-qualityripeplums,stonedandquartered
FORTHETOPPING90gsoftdarkbrownsugar90gplainflour100gunsaltedbutter,atroomtemperature
Makes1x25cmroundcake
Preheattheovento180°C/gasmark4.Greaseandlinea25cmcaketin(about6–7cmindepth).Sifttheflourandbakingpowdertogetherintoalargebowlandmix
well.Inanotherlargebowlcreamthebutterandcastersugarwithanelectric
handmixeruntilthemixtureispaleandfluffy.Addthevanillaextractandmixwell,thengraduallyaddthebeateneggsandbeatuntiljustcombined.Slowlyaddtheflourandbakingpowderandbeatwellonalowspeed.
Pourthebatterintothepreparedtinandsmoothitoverwithaspatulasothatitisevenlydistributed.Arrangeacircleofplumquartersontop,aroundtheedgeofthetinandthenfillinthecentrewiththeremainderoftheplums.Tomakethetopping,sifttheflourandbrownsugarintoabowl,addthe
butterandmixwithyourhandsorwithanelectrichandmixeruntillargecrumbsareformedandthemixturestartstocometogether.Sprinkleoverthetopoftheplums,coveringthemcompletely.Bakeinthecentreoftheovenforabout1–1¼hours(donotopenthe
doorwhileitiscooking).Whenthecakeiscooked,askewerinsertedintothecentreshouldcomeoutclean.Allowittocoolinitstinforatleast15minutesbeforeturningoutontoawirerack.Thiscakeisdeliciousservedslightlywarm,althoughitwillkeepwellfor
2–3daysinanairtightcontaineratroomtemperature.
GINGERCREAMCHRISTMASCAKEGinger,spiceandcream–andnotasoakedraisinorsultanainsight–thisistheVictoriaspongefortheChristmasseason,withitslightcinnamon,gingerandclovespongesandwichedtogetherwithgingerwhippedcream.Itmakestheperfectafternoontreatwithacupofteaoraglassofmulledwine.
FORTHESPONGE2tbspfinelychoppedfreshginger1tbspgoldencastersugar250gself-raisingflour2tspgroundginger¾tspgroundcinnamon¼tspgroundcloves165gunsaltedbutter,atroomtemperature,plusmoreforgreasingtins175gsoftlightbrownsugar3largeeggs,free-rangeororganic125mlgoldensyrup185ggood-qualitydarkchocolate(atleast70%cocoasolids)250mlbuttermilkIcingsugar,fordusting
FORTHEFILLING250mldoubleorwhippingcream8slicespeeledfreshginger
Makes2x20cmroundcakes,whichcanbesandwichedtogethertomake1layercakePreparethefillinginadvance.Placethecreamandgingerinasaucepanoveramediumheatandbringalmosttoboilingpoint.Removefromtheheatandtransfertoabowl,thencoverandplaceinthefridgeforatleast2hours,orideallyovernight.Beforeusingstrainthecreamintoabowl,thenwhip.Tomakethecake,preheattheovento180°C/gasmark4.Grease2x
20cmcaketinsandlinethebaseswithbakingpaper.Putthefreshgingerandcastersugarinabowl,stirandsetasideforafewminutes.Siftthe
flourandspicestogetherintoaseparatebowlandmix.Melt60gofthechocolateeitherinaheatproofbowlsetoverapanof
simmeringwater,orcarefullyinamicrosafebowlinthemicrowave.Leavetocool.Finelychoptheremainderofthechocolate.Inaseparatebowl,creamthebutterandbrownsugartogetheruntil
paleandfluffy.Beatintheeggs,onebyone.Don’tworryifthemixturelooksalittlecurdled.Beatinthegoldensyrupuntilsmooth.Beatinthemeltedchocolateandthesugaredginger.Graduallyaddalternatespoonfulsofthespicedflourandthebuttermilk,beatinguntiltheingredientsarejustblended.Finally,foldinthechocolate.Dividethemixtureevenlybetweenthetins.Bakeinthecentreofthe
ovenforabout30minutes,untilaskewerinsertedintothecentreofoneofthecakescomesoutclean.Allowtocoolintheirtinsfor10minutesandthenturnoutontowireracks.Oncecompletelycool,coveronecakegenerouslywiththecream,then
placetheothercakeontopandspreadwithafurtherlayer.Thisisbesteatenonthedayitismade,butcanbestoredovernightinthefridge.
MARLENE’SCHRISTMASCAKEWITHBRANDYBUTTERCREAMICINGTherecipeforthisdeliciousfruitcakecomesfromLisa’smother,Marlene,inAustralia.Weneverusedtomakefruitcakebutthisonetastessogood,wesimplyhadtostartdoingit.Combiningitwiththebrandybuttercreamicingmakesaluxurious(andmoredelicious,inouropinion)alternativetothetraditionalfondanticing.
175gsultanas175gpitteddates,halved175gcurrants175graisins45gmixedpeel250mlgingerale50mlbrandy225gunsaltedbutter,atroomtemperature,plusmoreforgreasingtin200ggoldencastersugar4largeeggs,free-rangeororganic250gplainflour1tspbakingpowder¼tspgratedlemonzest½tspgood-qualityvanillaextract½tspalmondextract
FORTHETOPPING1batchBrandyButtercreamIcing(seerecipehere)Festivecakedecorationsofyourchoice(optional)
Makes1x20cmroundcake
Thedaybeforeyouwanttomakethecake,combinethesultanas,dates,currants,raisinsandpeelwiththegingeraleandbrandyinalargebowl.Coverandleavetositinawarmplaceovernight.
Thenextday,preheatovento180°C/gasmark4.Grease1x20cmcaketin(about9cmindepth),andlinethebasewithbakingpaper.Usinganelectrichandmixer,creamthebutterandsugarinabowluntil
themixtureispaleandfluffy.Addtheeggs,onebyone,beatingwellaftereachaddition.Sifttheflourandbakingpowdertogetherintoanotherbowlandthen
stirintothecreamedmixture,usingawoodenspoon.Drainthedriedfruitanddiscardanyexcessliquid.Addthisfruit,togetherwiththelemonzestandvanillaandalmondextracts,tothemixtureandmixwell.Spoonthemixtureintothepreparedtinandsmooththetopwitha
spatula.Bakeinthecentreoftheovenforabout1hourand25minutes,untilaskewerinsertedintothecentreofthecakecomesoutclean.Allowthecaketocoolcompletelyinitstinbeforeturningoutontoacakeboardorservingplate.Spreadthebrandybuttercreamalloverthetopandthesidesofthe
cake,creatingasnow-likeeffect,anddecorateasdesiredwithfestivecakedecorationsofyourchoice.Thiscakewillkeepwellfor2–3weeksinanairtightcontaineror
wrappedinclingfilmandstoredatroomtemperature.
PRIMROSEBAKERYICEBOXCAKEIceboxcakeisoneofthegreatestAmericandessertsofalltimeandverysimpletoprepare.WefirstexperienceditonahotterthanhotManhattanafternoonanditwasunforgettable.ItistraditionallymadewithNabiscowafers,butasthesearenoteasilyavailableintheUK,weexperimentedwithourownBourbonBiscuitsandaddeddifferentflavourstothecream.Theyallworkedouttomakeanequallydeliciousversionofitsoriginalform.Asuccessionofhotafternoonstoeatitonwouldbegreat!
900mldoubleorwhippingcream3tbspgranulatedsugar1tbspgood-qualityvanillaextract1batch(40circles)AuntMary’sBourbonBiscuits(seerecipehere)1smallbargood-qualitydarkchocolate(atleast70%cocoasolids),grated,todecorate(optional)
Makes1x20cmroundcake
Putthecream,sugarandvanillaextractinabowlandbeatwithanelectrichandmixeruntilthecreamislightlywhipped.Beverycarefulnottoover-beatoritwillruinthefinishedcake.Lay12ofthebourboncirclesonaflat,roundplatetocreateamostly
filled-in,largercircle.Usingaboutaquarterofthecream,spreaditevenlyacrossthebiscuitbase.Putanotherlayerof12biscuitsontopofthecreamandspreadwithanotherquarterofthecreamontopofthis.Repeatthisprocessuntilallthebiscuitsandcreamareusedup,finishingwithalayerofcream.Youcouldthengratesomedarkchocolateoverthetop,tofinish.Putthecakeinthefridgeforatleast5hours(orovernight)toset.
Servestraightfromthefridgeandcutasyouwouldaspongelayercake.Onceset,it’sbesteatenstraightaway,butanyuneatencakecanbe
storedinthefridgeovernight.Asanalternative,youcouldmakeachocolate-orangeversionby
addingsomeorangezesttothecreamandgratingaTerry’sChocolateOrangeoverthetop.
GIANTCUPCAKEThisisanewadditiontoourbirthdaycakerangeandyoucanuseanyflavoursponge,notjusttheonewerecommendhere.Itisalwaysgoodtouseadifferentcolouraroundthebaseor‘case’partofthespongeandthetop‘icing’partofthespongetodifferentiatebetweenthembutthisisnotessential.Youwillneedagiantcupcaketin.
1batchVictoriasponge(seerecipeforVictoriaSpongehere)1–2batchesVanillaButtercreamIcing(seerecipehere)FoodcolouringsofyourchoiceEdiblesprinklesorothercakedecorationsofyourchoiceButter,forgreasingtin
Makes1giantcupcake,approx.16cmindiameter,whichcanbecutinto10–15slices
Preheattheovento180°C/gasmark4.Grease1giantcupcaketinwell–ifthespongesticksitcouldbreakapartandloseitsdistinctiveshape.MakeuptheVictoriaspongeaspertherecipeandspoonabouttwo-
thirdsofthebatterintothebaseofthetinandspoontheremainingbatterinthetopofthetin.Bakeinthecentreoftheovenfor40–45minutes,untilgoldenbrown
andaskewerinsertedintooneofthecakescomesoutclean.Allowtocoolinthetinforabout10minutesandthenverycarefullyturnthe2spongesoutontowirerackstofinishcooling.Makeupthevanillabuttercreamanddivideitbetween2bowls.Add
enoughfoodcolouringtoeachbowltoachieveyourdesiredshades.Toicethecake,placethebaseofthespongeonasilvercakeboard
andleveloffthetopwithaknifesothattheotherspongewillsitontopandstayput.Spreadoneofthebowlsofbuttercreamalloverthebase–youcouldevenmaketheshapeofapapercaseinicingbyusingaknife
tomakethinstripesupthesidesintheridgesofthecake.Placethetoppartofthecakeonthebaseandpushdowngentlyso
thatitstickson.Spreadthesecondbowlofbuttercreamicingaroundthetopofthecake,anddecorateasyouwish.Thisisquiteafragilecakeandcouldtoppleover,soit’snotagood
ideatotraveltoofarwithit.Anyuneatencakecanbestoredinanairtightcontaineratroomtemperaturefor3–4days.
LemonDrizzleLoafCake
AppleandBlueberryLoaf
GingerLoaf
ChocolateandBananaLoaf
MarbleLoafCake
CaramelSlice
Lamingtons
Brownies
Friands
CoconutandRaspberrySlice
MarsBarCake
DarkChocolateTart
NeenishTarts
MiloCrunch
Wearealwayssurprisedathowpopularasimpleloafcakecanbeinourshops,whereweusuallysellthembythesliceandvarytheflavoursaccordingtothetimeofyear.Perhapsit’sbecausetheyare,onthewhole,alittlelesssweetthansomeofourcupcakesandlayercakesandmakeanicealternativetohavewithacupofcoffeeortea,whenawholeicedcupcakecanseemtoomuch.
Likewiseourslices,whichowealottoLisa’sNewZealandandAustralianupbringing.Wetendnottomaketheseonadailybasis,butwheneverwedo,theygetsnappedup.Ourfriands,whicharesimilartoFrench‘financier’cakes,aremuchlovedinthetearoomatMillerHarrisinMayfair,London.
LEMONDRIZZLELOAFCAKEWeemployfourMongolianchefsinourkitchens,whoselackofspokenEnglishismorethanmadeupforbytheirveryaccurateandefficientbaking.ThislemondrizzleloafisoneofourfavouriteloavesandhasbeendevelopedtoperfectionbyoneoftheMongolians,Baggi,whoslightlyalteredtheamountoflemonjuicefromouroriginalrecipeandproducedanevenbetterresult.
FORTHELOAF155gself-raisingflour,sifted1tspbakingpowder155ggoldencastersugar20gcornflour155gunsaltedbutter,atroomtemperature,plusmoreforgreasingtin3largeeggs,free-rangeororganicGratedzestandjuiceof1lemon
FORTHEDRIZZLE160ggranulatedsugarJuiceof2lemons
Makes1x900gloafcake(8–10slices)
Preheattheovento180°C/gasmark4.Grease1x900gloaftinandlinewithbakingpaperoraloaftinliner.Sifttheflour,bakingpowder,sugarandcornflourintothebowlofafood
processor.Pulsethemixtureforabout4secondsuntilevenlymixed.Addthebutter,eggsandlemonzestandjuiceandprocessbrieflyuntilevenlyblended(about10seconds).Pourthemixtureintotheloaftinandlevelthetopwithaspatula.Bake
inthecentreoftheovenforabout35–40minutes,untilgoldenbrownandaskewerinsertedintothecentreoftheloafcomesoutclean.Lettheloaf
coolinitstin.Makeupthedrizzlebystirringthesugarintothelemonjuiceinajug
andmixingwell.Prickthesurfaceoftheloafalloverwithafork.Pourthedrizzleovertheloafandallowittoset,beforeremovingtheloaffromthetinandserving.Keepanyuneatenloafinanairtightcontaineratroomtemperaturefor3–4days.
APPLEANDBLUEBERRYLOAFThisquiteunassumingloafcake,withitssweetblueberriesandtartapples,hassteadilygrowninpopularityandrightlyearneditsplaceasaregularonourbakeries’countertops.Thestill-warmslicesareoftenchosenbyourearlymorningcustomerstoaccompanythefirstcoffeeoftheday.
125gcoldunsaltedbutter,cubed,plusmoreforgreasingtin225gself-raisingflour,siftedPinchofsalt175ggoldencastersugar2largeeggs,free-rangeororganic,lightlybeaten2apples(GrannySmithsworkwell),peeled,coredandthinlysliced125gfreshblueberries2tbspapricotjam
Makes1x900gloafcake(8–10slices)
Preheattheovento190°C/gasmark5.Grease1x900gloaftinandlinewithbakingpaperoraloaftinliner.Sifttheflour,saltandbutterintothebowlofafoodprocessorand
processuntilithasthetextureofbreadcrumbs.Addthesugarandeggsandmixagainuntilsmooth.Carefullyspoonthebatterintotheloaftinandthenscatterwithhalfthe
applesandhalftheblueberries.Addtheremainingbatterandthenarrangetheremainingfruitoverthetop.Bakeinthecentreoftheovenforabout1houruntilrisenandquitefirmtothetouch.Whenthecakeiscooked,askewerinsertedintothecentreshouldcomeoutclean.Meanwhile,heattheapricotjaminasmallpanoveralowheatorina
microsafedishinthemicrowave,tosoftenit.Assoonastheloafisoutoftheoven,brushthewarmjamoveritwithapastrybrush.Allowtocool
slightlyinthetinforabout10minutesbeforetransferringtoawirerack.It’sdeliciouseatenwarmorcold.Keepanyuneatenloafinanairtightcontainerorwrappedinclingfilm
foracoupleofdaysorso.
GINGERLOAFThisspicymoistloafcakemakestheperfectbreakfastorteatimetreat–tryeatingittoastedandspreadwithbutter.
200gunsaltedbutter,diced,plusmoreforgreasingtin175gmolassessugar3tbspblacktreacle/molasses150mlsemi-skimmedmilk4piecesstemginger,drainedandchopped(reservethesyruptopouroverfinishedloaf)2largeeggs,free-rangeororganic,beaten300gself-raisingflour1tbspgroundgingerPinchofsalt
Makes1x900gloafcake(8–10slices)
Preheattheovento180°C/gasmark4.Grease1x900gloaftinandlinewithbakingpaperoraloaftinliner.Meltthebutter,sugarandtreacleinasaucepanoveralowheat.Leave
tocoolbrieflyandthenstirinthemilk.Inabowl,addthechoppedgingertothebeateneggsandthenbeatintothebuttermixture.Sifttheflour,groundgingerandsaltintoabowl,thenaddtothewarmmixtureandcombinethoroughly.Pourthemixtureintotheloaftinandlevelitoutwithaspatula.Bakein
thecentreoftheovenfor50minutes,untilaskewerinsertedintothecentreofthecakecomesoutclean.Leaveinthetintocool.Whileitiscooling,prickthesurfaceoftheloaf
alloverwithafork,thenpourthereservedgingersyrupovertheloafandbrushitevenlyallover.Anyuneatengingerloafcanbekeptinanairtightcontainerorwrapped
inclingfilmandstoredatroomtemperaturefor3–4days.
CHOCOLATEANDBANANALOAFThecombinationofbananaandchocolateinthisloafcakeishardtoresist.Asliceofitservedalmoststraightfromtheovenwouldbegoodforawinterbreakfastoranafternoontea.
125gunsaltedbutter,atroomtemperature,plusmoreforgreasingtin250ggoldencastersugar2largeeggs,free-rangeororganic,lightlybeaten1tspgood-qualityvanillaextract250gplainflour2tspbakingpowder4ripebananas,mashedwithafork175ggood-qualitydarkchocolatechipsordarkchocolate(70%cocoasolids),brokenintosmallpieces
Makes1x900gloafcake(8–10slices)
Preheattheovento180°C/gasmark4.Grease1x900gloaftinandlinewithbakingpaperoraloaftinliner.Creamthebutterandsugarinabowlwithanelectrichandmixer.Add
theeggs,oneatatime,mixingwellaftereachaddition.Addthevanillaextractandbeatagainbriefly.Sifttheflourandbakingpowderintoabowl,thengraduallyaddtothecreamedbutterandsugarandbeatagainuntilwellcombined.Beatinthemashedbananasandfinallystirinthechocolatepieces.Pourthemixtureintotheloaftinandlevelitoutwithaspatula.Bakein
thecentreoftheovenfor50minutes,untilaskewerinsertedintothecentreofthecakecomesoutclean.Leavethecakeinthetintocool.Thisloafcakeisbestservedwarm.Keepanyuneatencakeinan
airtightcontaineratroomtemperatureforabout3days.
MARBLELOAFCAKEYouwillseealovelycombinationofcoloursswirledtogetherasyoucutasliceofthismarbleloafcake,whichwasalwaysLisa’sbirthdaycakeasshewasgrowingup.It’sbestservedsoonafteritcomesoutoftheovenorattheveryleastonthedayitismade.
150gunsaltedbutter,atroomtemperature,plusmoreforgreasingtin175gcastersugar½tspgood-qualityvanillaextract3largeeggs,free-rangeororganic375gself-raisingflour¼tspsalt185mlmilk1tbspcocoapowderDropofredfoodcolouring
Makes1x900gloafcake(8–10slices)
Preheattheovento180°C/gasmark4.Grease1x900gloaftinandlinewithbakingpaperoraloaftinliner.Inalargebowlcreamthebutterandsugartogetherwithanelectric
handmixeruntillightandfluffyandthenbeatinthevanillaextract.Beattheeggstogetherinasmallbowlorcupandthengraduallyaddtothecreamedbutterandsugarandmixwell.Sifttheflourandsaltintoinabowlandgraduallyaddtothebatter,
alternatingwiththemilkandmixingwellaftereachaddition.Dividethemixturebetween3bowls.Addthecocoapowdertoone
bowlandbeatwell,addthedropofredfoodcolouringtoanotherbowlandbeatwell,andleavethethirdbowluntouched.Addalternatespoonfulsofeachmixturetothetin,swirlingthemalittle
withaspatulaorspoonasyougo.Makesurethebatterisevenly
distributedanddoafinalswirlonceallthemixturesarein.Bakeinthecentreoftheovenfor50–60minutes–youmayneedto
coverthetopwithapieceoffoilforthelast10minutesorsotostopthesurfaceovercooking.Whenthecakeiscooked,askewerinsertedintothecentreshouldcomeoutclean.Allowthecaketocoolinitstinforatleast10minutes.Serve
immediatelyaftercooling,ifpossible.Itcanbekeptinanairtightcontainerorwrappedinclingfilmandstoredatroomtemperaturefor1–2daysonly,asittendstodryoutmorequicklythanothersponges.
CARAMELSLICEArich,stickytreatthatyoumightfindhardtostopeatingonceyoustart,thiscaramelsliceissomoreish.WhenweusedtosupplyittoFernandezandWells,anamazingcaféinLondon’sSoho,wealwaysmadeanextraonetoserveinourshops.
FORTHEBISCUITBASE200gplainflour,sifted90gsoftbrownsugar65gdesiccatedcoconut188gunsaltedbutter,melted,plusmoreforgreasingtin
FORTHECARAMELFILLING115ggoldensyrup125gunsaltedbutter,brokenorchoppedintosmallpieces2x397gtinscondensedmilk
FORTHECHOCOLATETOPPING300ggood-qualitydarkchocolate(atleast70%cocoasolids),brokenintosmallpieces2tbspcornoilCocoapowder,fordusting(optional)
Makes12pieces
Preheattheovento180°C/gasmark4.Greasealargerectangularbakingtin.Linethebaseandthesideswithbakingpaperandextenditabovethesidessoyoucanliftthewholesliceouteasilywhenit’sready.Tomakethebiscuitbase,sifttheflourandsugarintoabowl.Addthe
coconutandbutterandmixtogetherwithanelectrichandmixeruntilwellcombined.Pressthemixtureevenlyandfirmlyintothebakingtin.Bakeforabout10–15minutes,untilgoldenbrown.Donotovercookoritwillhaveatendencytobreakapart.Tomakethecaramel,putthegoldensyrup,butterandcondensedmilk
intoasaucepanoveralowheatuntilthebutteriscompletelymelted.Continuecookingfor7–10minutesasthecaramelthickensanddarkensincolour.Pouritoverthepreparedbaseandputbackintheovenfor20minutes.Removefromtheoven.Onceithascompletelycooled,preparethe
chocolatetoppingbymeltingthechocolateandoiltogetherverycarefullyeitherinaheatproofbowlsetoverasaucepanofsimmeringwaterorinamicrosafebowlinthemicrowave(heatfor1minute,stirandheatforafurtherminute).Pourthemixtureoverthecaramelandsmoothgentlyoverthetop.
Allowtosetbeforeremovingthewholeslabfromthetinandcuttingintoslices.Youcouldsprinklesomecocoapowderoverthetopthroughasievejustbeforeserving.Theslicescanbekeptinanairtightcontainerorclingfilmatroom
temperatureforabout3days.
LAMINGTONSLamingtonsoriginatefromAustraliaandaresmallspongesquaresdippedineitherchocolateorjellyandthencoveredwithcoconut.Theydivideusallhereatthebakery,betweenloversornotofcoconut,chocolateorpink,squaresorfingers,creamornocream.WemakethemforourNewZealandneighbourinPrimroseHill,GarryTrainer,wholovesthemwhicheverwaytheycome.Unlikemostothercakes,Lamingtonstastebetteriftheyaremadeup
whenthespongeisadayold.Alsotheywillbeeasiertomakeupifthespongehasbeenallowedtodryoutalittleandisnotsofreshandcrumbly.Infactyoucouldleaveitforlongerthanadayasitgetssturdierandeasiertohandleasitcontinuestodryout.
2batchesVictoriaspongebatter(seerecipeforVictoriaSpongehere)200gdesiccatedcoconutButter,forgreasingtin
FORCHOCOLATELAMINGTONS2tbspunsaltedbutter2tbspcocoapowder6tbspboilingwater350gicingsugarAfewdropsvanillaextract
FORPINKLAMINGTONS1x23gpacketraspberryjelly125mlboilingwater125mlcoldwater
FORJAFFALAMINGTONS1x23gpacketorangejelly125mlboilingwater125mlcoldwater1tbspcocoapowder
Makes24squares
Greasealargerectangularbakingtin(aclassicroastingtinwouldworkjustaswell).MakeupadoublebatchoftheVictoriaspongebatter.Pourthebatter
intothepreparedtinandlevelitoutwithaspatula.Bakeinthecentreoftheovenforabout45minutes,untilthespongeisgoldenbrownandaskewerinsertedintothecentreofthecakecomesoutclean.Leavetocoolinthetinforabout10minutesandthenturnoutontoa
wireracktocoolcompletely.Wrapthespongeinclingfilmandleaveatroomtemperaturefor24hoursorso,untilyouarereadytofinishtheLamingtons.Whenyouareready,preheattheovento180°C/gasmark4.Firstyouwillneedtocutthespongeintothedesiredshapes.
Traditionally,aLamingtoniscutintosquaresofabout5cmorrectanglesofabout3x10cm.However,ifyouaremakingthemforyoungchildrenoryouwouldpreferasmaller,canapésize,andyouhaveleftyourspongetowellandtrulydryout,thenyoucouldcuttheshapesevensmaller.Therearethreevariationsofflavour,asdetailedoverleaf.
ForChocolateLamingtonsMeltthebutterinaheavy-basedsaucepanoveralowheat.Dissolvethecocoapowderintheboilingwaterinabowlandstirinthemeltedbutter.Thenmixintheicingsugarandvanillaextractandbeatwell.
ForPinkLamingtonsDissolvetheraspberryjellyinboththeboilingwaterandcoldwaterinabowl.Leavetocoolandsetalittleeitheratroomtemperatureorinthefridge.
ForJaffaLamingtonsDissolvetheorangejellyandthecocoapowdertogetherinboththeboilingwaterandcoldwaterinabowl.Leavetocoolandsetalittleeitheratroomtemperatureorinthefridge.
ToassemblePourthedesiccatedcoconutintoalargishbowl.Using2forksasskewers,dipeachspongeshapeintoyourchosenflavourofliquid,makingsureyoucoatallthesidesasbestyoucan.Letanyexcessliquiddripoffwhilestillholdingthespongepieceoverthebowlandthentransferthespongetoyourcoconutbowl.Removetheforksanduse2
freshonestorollthedippedspongeinthecoconuttocoveritcompletely.Placeonawirerackoverapieceofbakingpapertoset.TheLamingtonsarenowreadytoserve.Thereisonefinaloption
available:youcanspliteachoneandfillwithalittlewhippedcreamand,ifyouhavemadethepinkones,ateaspoonofraspberryjamandafreshraspberry.Thesquares(withoutfilling)canbekeptinanairtightcontaineror
wrappedinclingfilmandstoredatroomtemperatureforabout3days.
BROWNIESWedon’tmakebrowniesveryoften,butthisrecipewastoogoodtoleaveout.ItwasdevisedbyaformerAmericanchefofours,FrancesMoney,whosadlyhasmovedbacktoherhomestateofTexas.Hersunnycharacterandgreatcookingskillsaremissedbyall.
285ggood-qualitydarkchocolate(atleast70%cocoasolids),brokenup115gunsaltedbutter,plusmoreforgreasingtins450glightsoftbrownsugar1tspsalt1½tbspinstantespressopowder6largeeggs,free-rangeororganic1tbspgood-qualityvanillaextract160gplainflour,sifted1tbspbakingpowder230gdarkchocolatechips(optional)Icingsugarorcocoapowder,fordusting(optional)
Makes12squares
Preheattheovento150°C/gasmark2.Greasearectangularbakingtinandlinewithbakingpaper.Meltthechocolateandbuttertogether,eitherinaheatproofbowlset
overasaucepanofsimmeringwaterorinamicrosafebowlinthemicrowave(heatfor1minute,stir,andthenheatforafurtherminute,beingcarefulnottoburnit).Leavetocool.Mixthesugarandespressopowdertogetherinalargebowl.Ina
separatebowl,beattogethertheeggsandvanillaextractgentlywithanelectrichandmixer.Addthiseggmixturetothesugarmixandstir.Addthecooledchocolateandbutterandmixagain.Finally,addtheflour,bakingpowderandsalt(andchocolatechipsif
using)andstirwithawoodenspoon.Pourintothepreparedtins,filling
eachtintoabouttwo-thirdsfullandthenleveloutthemixturewithaspatula.Bakeinthecentreoftheovenforabout30–40minutes.Youmayneedtoshakeortaptheovenrackthatthetinsaresittingonacoupleoftimesduringbakingtoknockoutanyexcessair.Itisimportantnottoovercookbrowniesastheycandryoutandtheyaremuchnicerwhentheyaresoftandgooey.Themixturewillstillcookalittlewhenyoutakeitoutoftheovenasitcools.Leavetocoolinthetins.Ifyouwanttocutitintosquares,putitintothefridgeforawhileonceit
iscool,asyouwillfinditisthenmucheasiertocutcleanly.Dustwithsomeicingsugarorcocoabeforeservingifdesired.
FRIANDSFriandsarelittleFrenchcakesthathavebeenlovinglyadoptedbythecafésandbakeriesofSydney,Australia.Itwashere,afteraSaturdaymorningspentinthePaddingtonmarkets,thatwetastedourfirstFriandsandrealisedhowgoodtheywere,especiallywithatraditionalflatwhitecoffeeinhand.Theycouldn’tbeeasiertomake,andthereisalsopotentialforlotsofdifferentflavours,exchangingingredientsforanother–we’resure,likeus,you’llbetryingdifferentcombinationsinnotime.
FORPEACHANDCOCONUTFRIANDS100gunsaltedbutter,plusmoreforgreasingtins100ggood-qualitywhitechocolate230gdesiccatedcoconut345gicingsugar115gplainflour1tspgood-qualityvanillaextract6largeeggwhites,lightlybeaten3peaches,choppedintosmallpiecesIcingsugar,fordusting(optional)
FORRASPBERRYANDALMONDFRIANDS200gunsaltedbutter,plusmoreforgreasingtins115gplainflour345gicingsugar230ggroundalmonds2tspgood-qualityvanillaextract6largeeggwhites,lightlybeaten230gfreshraspberriesIcingsugar,todust(optional)
Makes12
Grease12individualfriandtinsorminiloaftins.Preheattheovento190°C/gasmark5.
ForPeachandCoconutFriandsGentlymeltthebutterandwhitechocolatetogetherinaheavy-basedsaucepan,stirringcontinually.Siftallthedryingredientsintoamixingbowlandcombinewell.Addthe
remainingingredients,exceptthepeaches,andstirgentlyuntiljustcombined.Finally,addthechoppedpeachesonthetop.Dividethemixtureevenlybetweenthepreparedtins,fillingthemtojust
overhalf-full.
ForRaspberryandAlmondFriandsMeltthebutterverygentlyinaheavy-basedpan.Sifttheflourandicingsugarintoabowl.Addtheremaining
ingredients,exceptfortheraspberries,andstiruntiljustcombined.Stirinthemeltedbutterandmixagain.Dividethemixtureevenlybetweenthepreparedtins,fillingthemtojust
overhalf-full.Topeachtinwith3or4raspberries.
TobakeandfinishFriandsBakeinthecentreoftheovenfor20–25minutes.Leavetocoolslightlyintheirtinsfor5minutesbeforeturningoutontoawireracktocoolcompletely.Beforeserving,dustwithalittleicingsugarifyouwish.TheFriandswillkeepfor3daysinanairtighttinorwrappedinclingfilm
andstoredatroomtemperature.
COCONUTANDRASPBERRYSLICEThisisanotherslicethatwasinspiredbyawonderfulrecipeofBillGranger’sandwehavebeenmakingitalmostsincetheverybeginningofPrimroseBakery.WeusedtomakeitonaveryregularbasiswhenwefirststartedoutbysupplyingcakesandcupcakestotheMelroseandMorgandelicatessen,whichislocatedacrosstheroadfromusinPrimroseHill.Foranautumnalseasonalalternative,youcouldreplacethe
raspberriesandraspberryjamwithblackberriesandblackberryjam.
125gunsaltedbutter,plusmoreforgreasingtin60ggoldencastersugar1largeegg,free-rangeororganic1tspgood-qualityvanillaextract185gplainflour,sifted1tspbakingpowder60mlmilk200ggood-qualityraspberryjam300gfreshraspberries
FORTHETOPPING100gunsaltedbutter,atroomtemperature5tbspgoldencastersugar2largeeggs225gdesiccatedcoconut60gplainflour
Makes12squares
Preheattheovento180°C/gasmark4.Greasealargerectangularbakingtinandlinethebaseandsideswithbakingpaper,extendingthepaperslightlyoverthesidesofthetin.Inabowlcreamtogetherthebutterandsugarwithanelectrichand
mixer.Addtheeggandthevanillaextractandmixwell.Slowlyaddthedryingredientsuntilwellcombinedandthenbeatinthemilk.Thisshouldgiveyouadough-likemixture.Putthisinthepreparedtin,thenleveloutthetopwithaspatulaandspreadtheraspberryjamontop.Tomakethetopping,creamthebutterandsugarwithanelectrichand
mixerandthenbeatintherestoftheingredientstogiveyouamixturewithquiteathickconsistency.Spoonthisoverthejaminthetin,againensuringitisevenlyspread.Bakeinthecentreoftheovenforabout30minutes,untilcookedand
goldenbrownontopandaskewerinsertedintothecentreoftheslicecomesoutclean.Allowtocoolinthetin.Onceitiscool,youcanliftthewholesliceoutof
thetinbyliftinguptheedgesofthebakingpaperandthenputitonachoppingboardtocutintosquares.Thesewillkeepfor3daysinanairtighttinorwrappedinclingfilmand
storedatroomtemperature.
MARSBARCAKEOneofouryear-roundbestsellingcakes,althoughprobablynotstrictlya‘cake’,thisisaverysweet,stickytreatthat’shardtoresist!
70gunsaltedbutter,plusmoreforgreasingtin3tbspgoldensyrup6Marsbars(standardsize58gbars),choppedintosmallpieces200gcornflakes
Makes1x20cmroundcake(approx.10–12slices)
Grease1x20cmsandwichcaketinandlinethebasewithbakingpaper.Meltthebutterandgoldensyrupgentlyinaheavy-basedsaucepan
overaverylowheat,stirringcontinuously.AddthechoppedMarsbarsandkeepstirringuntiltheyhavejustmelted.Removefromtheheatandthengentlyfoldinthecornflakes.Spoonthemixtureintothetin,pressingitdowntodistributeitevenly.
Allowittocoolandsetcompletelybeforeserving,whichwilltakeabout1hour.Removefromthetin,peelawaythebakingpaperandcutintoslices.Itwillinevitablybeverysticky.Thesewillkeepfor3daysinanairtighttinorwrappedinclingfilmand
storedatroomtemperature.
DARKCHOCOLATETARTThisrichdarkchocolatetartisreallymoreofadessertthanacake,soweusuallymakeawholetartforacustomerratherthansellitbytheslice.It’sdeliciousservedwithcreamorvanillaice-cream.ThisrecipewascreatedforusbyJessLeefe,oneofthefirstpastrychefsweemployedwhenweopenedourPrimroseHillshop.Jesswasahugeassettousandextremelytalented.
FORTHESWEETPASTRY(PÂTESUCRÉE)250gplainflour70ggoldencastersugar150gunsaltedbutter,atroomtemperature,plusmoreforgreasingtin2largeeggyolks,free-rangeororganic
FORTHEFILLING330mldoublecream2leveltspcastersugarPinchofsalt120gunsaltedbutter455ggood-qualitydarkchocolate(atleast70%cocoasolids)120mlcoldmilkCocoapowder,fordusting
Makes1x28cmroundtart
First,makethesweetpastrybysiftingtogethertheflourandsugar,thenplaceinthebowlofafoodprocessorandaddthebutterandtheeggyolks.Mixonfullspeeduntilthemixturecomestogetherinlargecrumbs.(Becarefulnottoovermixasthiscanmaketheconsistencyofthedoughverytoughandchewy.)Turnthepastryoutontoaflouredsurfaceandflattenintoarounddisc,
usingyourhands(makesureyourhandsarenottoowarmwhendoingthis).Wrapinclingfilmandputinthefridgeforatleast1hour.
Preheattheovento180°C/gasmark4.Greasea28cmflutedflantinwitharemovablebase.Whenyouarereadytorolloutthepastry,firstflourtheworksurface.
Then,ratherthanrollingbackandforthoverthepastry,gentlypushtherollingpindowntoformlittleridges–thispreventsthepastryfromcracking.Keepgentlyturningthepastrydiscsothatitdoesnotsticktotheworksurface.Youwillneedtorollitouttoabout3mmthick(aboutthethicknessofa50pcoin).
Carefullypressthedoughintothepreparedtinandtrimtheedgesbacktothesidesofthetin.Prickthebaseofthedoughwithaforkinafewdifferentplaces,coverwithasheetofbakingpaperandweighitdownwithsomeceramicbakingbeans(orotherdriedbeans).Bakeinthecentreoftheovenforabout20minutes,oruntilalightgoldenbrown.Removethebeansandallowthepastryshelltocoolcompletelyinthetin.Tomakethefilling,combinethecream,sugarandsaltinalarge,
heavy-basedsaucepanandbringtoaboil.Removefromtheheatandaddthebutterandchocolate.Stiruntiltheyarebothcompletelymeltedandthenallowthemixturetocoolslightly.Addthemilkandstiruntilthemixtureissmoothandshiny.Pourthemixtureintothepastryshell.Shaketheflantingentlytoeven
itoutandthensmooththetopwithaspatula.Allowittocoolandsetat
roomtemperaturefor1–2hours.Dustwithcocoapowderthroughasieve.Anythatisuneatenshouldbestoredinthefridge,whereitwillkeepfor2–3days.
NEENISHTARTSTheseareaNewZealanddelicacy–oratleastasfarasLisaisconcerned,alongwithPinkybarsandherdad’sbeer-batteredoysters!Theyareverysimpletomake,althoughhowmuchtimeyouspendonperfectingyouricingfinishisentirelyuptoyou.Eitherway,theywilltastedelicious.Addingthepulpofapassionfruittoyouricingandleavingoffthechocolatehalfisahealthieralternative.
FORTHETARTSHELLS250gplainflour70ggoldencastersugar150gunsaltedbutter,atroomtemperature,plusmoreforgreasingtins2largeeggyolks,free-rangeororganic
FORTHEFILLING125gunsaltedbutter,atroomtemperature125gicingsugar,sifted4tbspcondensedmilk1tbspfreshlysqueezedlemonjuiceRaspberryjam(allow½tsppertart)
FORTHEICING3–4tbspunsaltedbutter,atroomtemperature350gicingsugar,sifted1tbspcocoapowder,sifted2tbspboilingwaterAfewdropspinkfoodcolouring(optional)
Makesapprox.22tarts
Makethetartshellsfirst.Sifttogethertheflourandsugar,thenplaceinthebowlofafoodprocessorandaddthebutterandtheeggyolks.Mixonfullspeeduntilthemixturecomestogetherinlargecrumbs.(Becarefulnottoovermixasthiscanmaketheconsistencyofthedoughvery
toughandchewy.)Turnthepastryoutontoaflouredsurfaceandflattenintoarounddisc,
usingyourhands(makesureyourhandsarenottoowarmwhendoingthis).Wrapinclingfilmandputinthefridgeforatleast1hour.Asthisrecipewillgiveyouquitealotoftartshells,youcanatthis
stagehalvethedough,wraponeofthehalvesinclingfilmandfreezeuntilneeded.Alternatively,storeitinthefridgeifyouareplanningtouseitinafewdays’time.Onceyouarereadytopreparethetarts,rolloutthedoughtoa5mm
thicknessonaflouredworksurface.Weusea5.5cm-diameterbiscuitcuttertocutthecirclesfromthedough,asthisseemstoworkbestwithastandardtarttray(whichisshallowerthanamuffintray).Preheattheovento180°C/gasmark4.Greaseasmanytarttinsas
youneed.Carefullyplaceeachcircleofdoughinthecentreofeachtartholeonthetrayandpresswithyourfingertipstoshapeitsothatitfitsthewholehole,allowingtheedgesofthedoughtoreachrighttothetopofthesidesofthehole.
Coverthetraylooselywithasheetofbakingpaperandthenfilleachpastryshellwithsomeceramicbakingbeans.Oncetheshellsareinthetrays,restthemagaininthefridgeforafurther10minutes.Takethetrayoutofthefridgeandbakethetartshellsintheovenfor
about10minutes.Removethebeansandthebakingpaperandthenput
backintheovenforanother5minutes,untilthepastryisalightgoldenbrown.Allowtocoolcompletely.Tomakethefilling,putalltheingredients(remembertohalvethe
quantitiesifusingonlyhalfofthedough),exceptfortheraspberryjam,inabowlandbeatwellwithanelectrichandmixeruntilyouhaveathickcreamypaste.Drop½teaspoonofraspberryjamintothecentreofeachtartshell.Thenspoonsomeofthefillingintoeachshellandspreadevenlywithaknifesothatitfillsthewholeshell.Allowtosetforabout1houratroomtemperature.
Fortheicing,youwillneedtomake2separatebowlfuls,oneforthechocolateicingandtheotherforthepinkicing(again,remembertohalvethetotalingredientsifusingonlyhalfthedough).Inthefirstbowlbeathalfthebutter,icingsugar,cocoapowderandwatertoasmoothfinish.Intheotherbowl,beattheremainingbutter,icingsugar,waterandadroportwoofpinkcolouring(oryoucanleavethisoneuncolouredifpreferred).TofinishtheNeenishTarts,firstweusuallyicethewholetartwithathin
layerofpinkicing.Then,toensureaneatfinish,weuseapipingbag(seehere)filledwiththechocolateicingtodrawalineacrossthecentreofthetartandthenfillinonehalfwithsomemoreofthechocolateicing.Anyuneatentartswillkeepinanairtightcontaineratroomtemperature
for2–3days
MILOCRUNCHMiloisachocolateandmaltpowder,originallyfromAustralia,whereitwasfirstproducedin1934,butisnoweasilyfoundintheUKand,indeed,allovertheworldinitsdistinctivegreentin.It’sverysimilartoOvaltine,whichcanbesubstitutedinthisrecipewithanequallygoodresult.
FORTHEBASE250gplainflour2tspbakingpowder4tbspsoftbrownsugar250gdesiccatedcoconut2½tbspMiloorOvaltinepowder,plusmorefordusting200gunsaltedbutter,plusmoreforgreasingtin
FORTHEICING50gunsaltedbutter400gicingsugar,sifted70mlwater
Makes12pieces
Preheattheovento180°C/gasmark4.Greaseandlinealargerectangularbakingtin.It’sagoodideatolinethetincompletelywiththebakingpaperandextenditabovethesidesofthetinalittle–youwilltheneasilybeabletoliftthewholesliceoutwhenitisready.Startbymakingthebase.Siftallthedryingredientsintoabowlandstir
tocombine.Meltthebuttercarefullyinaheavy-basedsaucepanoveralowheat,stirringcontinuously,thenpouritintothebowlofdryingredientsandmixwell.Pressthedoughevenlyandfirmlyintothepreparedtin.Bakeintheovenforabout25minutes,untilgoldenbrown.Allowtocoolcompletelyinthetinwhileyoumaketheicing.Meltthebutterinasaucepanoveralowheatandthencombineitwith
thewaterandicingsugarinabowlandbeatwell.Theicingwillhavequitealiquidconsistency.Oncethebasehascooled,gentlypourtheicingoverthewholesurface
andspreaditoutevenlywithaspatula.FinishbydustingwithsomeMiloorOvaltinepowderandcutintorectangularorsquarepiecesasyouwish.Thesewillkeepforupto3daysinanairtightcontainerorwrappedin
clingfilmandstoredatroomtemperature.
AuntMary’sBourbonBiscuits
SausageDogBiscuits
GingerSnapBiscuits
MeltingMoments
AfghanBiscuits
ChocolateButtercreamIcing
PeanutButterCookies
GranolaandWhiteChocolateCookies
IcedBiscuits
GingerbreadMenandCamels
RoseBiscuits
RoseWaterIcing
Shortbread
Biscuitsareawelcomeadditiontoanyafternoonteaorsimplywithacupofcoffeewhenacupcakeorpieceofcakeseemstooindulgent.BecauseofLisa’sNewZealandorigins,ourbiscuitsoftenhaveanAustralian/NewZealandslanttothemandtheyhaveprovedamazinglypopular.Theyarelessfragilethanourcupcakessoarealittleeasiertotransporttopicnics.Wrappedincellophaneandtiedwitharibbon,theyalsomakegreatpresents.
AUNTMARY’SBOURBONBISCUITSThisisoneofourfavouriteandoldestrecipes.ItbelongedtoMartha’sGreat-AuntMaryandhasbeenpasseddownthroughthefamilyandkeptcarefullybyMartha’sUncleJohn,reachingusstillontheoriginalhandwrittenpieceofpaper.
FORTHEBISCUITS225gunsaltedbutter,atroomtemperature225ggoldencastersugar4heapedtspgoldensyrup340gself-raisingflour115gcornflour115gcocoapowder4tbspwater,ormoreifneeded
FORTHEICING2tbspcocoapowder4tspwarmwater115gunsaltedbutter,atroomtemperature6tbspicingsugar½tspgood-qualityvanillaextract(optional)
Makesapprox.40circles,togive20finishedbiscuits
Tomakethebiscuits,creamthebutter,sugarandgoldensyruptogetherinabowl,usinganelectrichandmixer.Sifttheflour,cornflourandcocoapowdertogetherandbeatintothecreamedmixture,alongwiththewater.Ifthemixtureseemsverydry,addalittlemorewater.Kneadthoroughlytoformasmooththickdough.Youcaneitherrestthedoughinthefridgeuntilyouarereadytofinishmakingthebiscuits,orrollitoutstraightaway.Onceyouareready,preheattheovento180°C/gasmark4.Linea
bakingtraywithbakingpaper.
Lightlyflouraworksurfaceandrolloutthedoughtoathicknessof3–4mm.Usingacircular5cmbiscuitcutter,cutintoabout40circles.Layeachcircleonthetray,leavingalittlespacebetween.Bakeinthe
ovenfor10–12minutes,untilhardtothetouch.Makesureyoudon’tovercookthemortheywillburn.Allowtocool.Tomaketheicing,siftthecocoapowderintoabowl,addthewarm
water,andstirtogether.Inaseparatebowl,beatthebutteruntilsmooth,usinganelectrichandmixer,addtheicingsugarandvanillaextract(ifusing)andbeatwell.Addthecocoaandwarmwater.Sandwich2biscuitstogetherwithathinlayerofthechocolateicing
andwhentheyarealliced,dustwithicingsugar.Thesebiscuitsarebesteatenonthedaytheyarebaked,butwillkeepfor2–3daysinanairtightbiscuittin.
SAUSAGEDOGBISCUITS
Makes25–30biscuits,dependingonsizeandshapeofcutterAsanalternativetotheclassicroundBourbonBiscuits(seehere),youcoulduseanyshapedbiscuitcutter,animalorotherwise,toproduceathinchocolatebiscuitandthendecorateasyouwish.WemakesausagedogbiscuitsbecauseofMartha’sdachshund,Charlie,whoisaregularvisitortoourPrimroseHillshop,andinfactasatributetoallthemanysausagedogsthatseemtoliveinandaroundPrimroseHill.Thesebiscuitsaregreatfuntodecoratewithicingcollars,noses,tails,earsandsomeareevenknowntosportabikini.Justmakesureyoudon’tfeedthemtoyourdog!Preheattheovento180°C/gasmark4.Makeupthedoughaccording
totherecipeforAuntMary’sBourbonBiscuits(seehere)androllitoutonaflouredworksurfacetoathicknessofabout4mm.Thencutoutyourdesiredshapes,placeonabakingsheetlinedwithbakingpaperandbakefor8–9minutes,untilfirmtothetouchbutnotbeginningtoblacken.Allowtocoolfullybeforeicingordecorating.Thesearebesteatenon
thedaytheyaremade,butwillkeepfor2–3daysinanairtighttinorwrappedinclingfilm.
GINGERSNAPBISCUITSAfavouriteCanadianbiscuit,thesearearecentadditiontoourrangeandaremadeforusbyourCanadianchef,Julia.Ourcustomersseemtonevertireofginger-flavouredbiscuits,cakesandcupcakes,sothesealwaysgetquicklysnappedup!
170gunsaltedbutter,atroomtemperature200ggranulatedsugar1largeegg,free-rangeororganic,beaten85gblacktreacle/molasses250gplainflour,sifted1tspbicarbonateofsoda1tspgroundcinnamon½tspgroundcloves1tspgroundginger100ggranulatedsugar,forcoating
Makes25–30biscuits
Inalargebowlcreamtogetherthebutter,sugar,eggandtreacle,usinganelectrichandmixer,untilwellcombined.Mixintheremainingingredients,untilthemixturecomestogetherinadough.Placeinthefridgeforabout1hour.Whenreadytorolloutthebiscuits,preheattheovento180°C/gas
mark4.Line2bakingtrayswithbakingpaper.Takethedoughoutofthefridgeandcarefullyrolltablespoonfulsofthe
doughintosmallballs.Placethegranulatedsugarinabowlanddipeachballintothesugar,thensprinklewith2–3dropsofcoldwater(whichwillgivethebiscuitsa‘cracked’effectoncetheyhavebeencooked).Placetheballsonthepreparedbakingtrays,leavingaspaceofabout
5cmbetweeneachoneastheywillincreaseinsizeastheycook.Bakein
theovenfor10–12minutes,untiltheedgesofthebiscuitshavehardenedbutthecentreremainssoft.Removefromtheovenandtransfertoawireracktocool.Thefinished
biscuitsshouldbecrunchyontheoutsideandchewyontheinside.Thesebiscuitsarebesteatenthesameday,butwillkeepfor2–3daysinanairtighttinorwrappedinclingfilmandstoredatroomtemperature.
MELTINGMOMENTSMeltingMomentsaretheheirstocustardcreams.ThosepoorAustraliandescendantsofEnglishstockmusthaveadaptedthefirstrecipeinhomagetotheBritishteatimebiscuit.WhenLisawasachild,hermotherwouldbakethemintheheatoftheAustralianChristmasholidaysandstoretheminthefreezer.Sheandherbrotherdiscoveredjusthowgoodtheyweretoeatstraightfromthefreezer,withouteverrestoringthemtotheirrightfulroomtemperature!
FORTHEBISCUITS200gunsaltedbutter,softened190gicingsugar,plusmorefordusting155gplainflour140gcornflour½tspbakingpowder
FORTHEFILLING2tbspcustardpowder100gunsaltedbutter,atroomtemperature150gicingsugar,sifted2–3tbspwater
Makesapprox.24discs,togive12finishedbiscuits
Preheattheovento180°C/gasmark4.Line2bakingtrayswithbakingpaper.Forthebiscuits,siftallthedryingredientstogetherinabowl,addthe
butterandmixwellwithanelectrichandmixer.Usingyourhands,rolltablespoonfulsofthemixtureintoabout24small
balls.Placetheballsonthebakingtrays,leavingaspaceofabout5cmbetweeneachone.Gentlypressdownonthetopofeachbiscuitwithaforktoflattenthemsotheyarealmostdoubledinsize.
Bakeforabout9minutes,untiltheyarealightgoldenbrown.Don’tovercookthemortheywillbecometoocrispy.Forthecustardfilling,mixthecustardpowder,butterandicingsugarin
abowl,usinganelectrichandmixer,andgraduallyaddthewateruntilthedesiredspreadingconsistencyisreached.Usinganicingspatulaoraflat-edgedknife,spreadasmallamountof
icingontheflatsideofabiscuitandsandwichtogetherwithanotherbiscuit.Repeatwiththeremainingbiscuitsanddustwithicingsugar,tofinish.Thesearebesteatenonthesamedaytheyarebaked,butwillkeepfor
2–3daysinanairtighttinorwrappedinclingfilmandstoredatroomtemperature.
AFGHANBISCUITSAfghanbiscuitsareatraditionalAustraliantreat,andthenation’sfavouritebiscuit.Thecombinationofsuchsimpleingredientsshouldnottastethisgood–butitdoes!Thenameofteninvitescuriosityoveritsorigin:wehavefoundlinkstoWW1soldiers’helmets,Afghanhounds,good-luckwalnuts,andmore.
FORTHEBISCUITS200gunsaltedbutter,atroomtemperature75ggoldencastersugar175gplainflour,sifted25gcocoapowder,sifted50gcornflakes
FORTHETOPPING1batchChocolateButtercreamIcing(seerecipehere)3–4walnuts,cutinhalf,todecorate
Makes6–8biscuits
Preheattheovento180°C/gasmark4.Lineabakingtraywithbakingpaper.Inabowlcreamthebutterandsugartogetherwithanelectrichand
mixer,untilthemixtureispaleandfluffy.Graduallyaddtheflourandcocoapowderandbeatagain.Lastly,addthecornflakesandstirinwithaspoonuntilcombined.Putapproximately2tablespoonfulseachofthemixtureinneatpileson
thebakingtray,leavingalittlespacebetweeneachone,andflattenthemslightlywiththebackofafork.Bakeintheovenforabout15minutes,oruntiljustbecomingfirmtothetouch.Allowtocoolslightlyonthetrayandthentransfertoawirerack.Whenthebiscuitsarecompletelycool,useaspatulaoraflat-edged
knife,tospreadasmallamountoftheChocolateButtercreamIcingontopofeachbiscuitanddecorateeachonewith1–2walnuthalves.Thesebiscuitswillkeepfor2–3daysinanairtighttinorwrappedin
clingfilmandstoredatroomtemperature.
CHOCOLATEBUTTERCREAMICING
175ggood-qualitydarkchocolate(atleast70%cocoasolids)115gunsaltedbutter,atroomtemperature125gicingsugar,sifted½tbspsemi-skimmedmilk½tspgood-qualityvanillaextract
Makesenoughtoice6–8biscuits
Meltthechocolateeitherinaheatproofbowlsetoverapanofsimmeringwaterorinamicrosafebowlinthemicrowave,untilthechocolateissmoothandhasathickpouringconsistency.(Ifusingamicrowave,heatonamediumheatfor1minute,stirandthenheatforafurtherminute,takingcarenottoburnthechocolate.)Leavetocoolslightly.Inabowlbeatthebutter,sugar,milkandvanillatogetheruntilsmooth.
Addthemeltedchocolateandbeatuntilthickandcreamy.Thisicingcanbestoredinanairtightcontaineratroomtemperaturefor
upto3days.Remembertobeatwellbeforereusing.Ifitlookstoorunnytousetoicethebiscuits,simplykeepbeating–thiswillthickentheicingandimproveitsconsistency.
PEANUTBUTTERCOOKIESWelovethesecookieswhentheyareonlyjustcooked,stillwarmandnottoocrispyapartfromthecrunchycastersugardustedontheirtops.
285gplainflour¾tspbicarbonateofsoda½tspbakingpowder¼tspsalt115gunsaltedbutter,atroomtemperature230gcrunchypeanutbutter175ggoldencastersugar,plusmorefordusting115glightsoftbrownsugar1largeegg,free-rangeororganic1tbspmilk1tspgood-qualityvanillaextract230gpeanutbutterchips(or230gunsaltedpeanutsifyoucan’tfindthechips)
Makes20–24cookies
Preheattheovento180°C/gasmark4.Line2bakingtrayswithbakingpaper.Siftthefirst4ingredientstogetherinabowl.Inaseparatebowlbeat
thebutterandpeanutbutteruntilsmooth,thenbeatinthesugars.Addtheegg,milkandvanillaextractandbeatagain.Addthedryingredientsand,finally,thepeanutbutterchipsorunsaltedpeanutsandmixuntileverythingisincorporatedandthemixturecomestogetherasadough.Usingyourhands,bringthedoughtogetherintoalargeballandplaceontheworksurface.Youdonotneedtorollitoutbeforestartingtomakeeachcookie.Weighout40gofdoughpercookie,whichisabout2tablespoons,and
rollintoaballwithyourhands.Placetheballs,spacedout,onthebakingtrayandpressdowngentlyoneachonewiththebackofaforktoflatten
themslightly.Bakefor10minutes,untiltheyjustbegintofirmup.Donotovercookortheywillbeverycrisp.Whilethecookiesarestillwarm,lightlydusteachonewithalittle
goldencastersugar.Leavetocoolslightlyonthetray,thentransfertoawireracktocoolcompletely.Storeanyuneatencookiesinanairtightcontaineratroomtemperaturefor3–4days.Ifyoudon’twanttobakethecookiesstraightaway,youcanstorethis
doughinthefridge–butdon’tkeepitformorethanaweek.Oryoucouldfreezetheunuseddoughforupto2months.
GRANOLAANDWHITECHOCOLATECOOKIESThesecrunchy,nuttycookiesareevenmoredeliciouswhenyoumakethemwithourgranola–andevenmoreimpressivetoshowofftoyourfriends.
460gplainflour1tspbicarbonateofsoda½tspsalt230gunsaltedbutter,atroomtemperature115ggranulatedsugar115gsoftlightbrownsugar1largeegg1tspgood-qualityvanillaextract230ggranola,home-made(seerecipehere)orready-made230galmonds,coarselychopped150ggood-qualitywhitechocolate,roughlychopped
Makes20–24cookies
Preheattheovento180°C/gasmark4.Line2bakingtrayswithbakingpaper.Sifttheflour,bicarbonateofsodaandsaltintoabowl,combinewell
andsetaside.Inaseparate,largebowlcreamthebutterandsugarstogetherwithanelectrichandmixer.Addtheeggandvanillaextractandbeatwell,thengraduallyaddtheflourmixture,mixingwellaftereachaddition.Usingaspoon,stirinthegranola,almondsandwhitechocolateuntilalliswellcombined.Themixtureshouldcometogetherinadough,fromwhichyoucanstartmeasuringoutyourcookies,withoutanyneedtorollout.Weighout30–35gdoughpercookie,whichisjustlessthan2
tablespoons,androllintoaballwithyourhands.Placetheballs,spacedout,onthebakingtrayandpressdowngentlyoneachonewiththebackofafork,toflattenthemslightly.Bakefor9–10minutes,untiltheybegintofirmup.Ifyoudon’twanttobakethecookiesstraightaway,youcanstorethe
unuseddough,wrappedinclingfilm,inthefridgeforuptoaweek,orfreezeitforupto2months.Storeanyuneatenbiscuitsinanairtighttinatroomtemperaturefor3–
4days.
ICEDBISCUITSWehavebeenmakingthesebiscuitsforsolongnowthatwefeltweshouldincludetheminthischapter.However,wemustgivefullcredittoNigellaLawsonhere,astheyfirstcametoourattentionviaherHowtobeaDomesticGoddesscookbookandhavebeenveryslightlytweakedbyussincethen.Wefindcountlessoccasionstohaveanexcusetobakethese,withsomanyfantasticcutterstobefound–whichwebothlookoutforonourtravels–andcolourstobeused.
FORTHEBISCUITS85gunsaltedbutter100ggoldencastersugar1largeegg,free-rangeororganic½tspgood-qualityvanillaextract200gplainflour,sifted,plusmoreforrolling½tspbakingpowder¼tspsalt
FORTHEICING150gicingsugar2–3tbspboilingwater,orasneededAfewdropsfoodcolouring
Makesapprox.30biscuits,dependingonsizeofcutterusedPreheattheovento180°C/gasmark4.Line1or2bakingtrayswithbakingpaper.Creamthebutterandsugartogetherinabowl,andthenaddtheegg
andmixwell.Graduallyaddtheflour,salt,andbakingpowderandmix.Onaflouredworksurfacerollthedoughouttoathicknessofabout
5mm,thencutintoyourdesiredshapesandplace,wellspacedout,onthebakingtray(s).Bakeforabout10–12minutes,untilthebiscuitsarealightgoldenbrown.Theywillcookquickly–sokeepaneyeonthecookingtime–andwillcontinuetocookalittleoncetheyareoutoftheoven.Leavetocoolonawirerack.
Tomakeuptheicing,sifttheicingsugarintoabowlandaddabout1tablespoonfulofboilingwateratatime.Beatwelltoathickbutstillliquidconsistency.Ifyouaddtoomuchwater,simplyaddmoreicingsugar.Add1dropoffoodcolouringatatime.Whenyouarereadytoicethebiscuits,laythemoutonaflatwork
surface.Ifyouwanttheicingtohaveaperfectfinish,itisbesttouseapipingbagtopipeanoutlinearoundthebiscuitsandallowtodry,thenfillintheremainderwithaslightlythinnerconsistencyoficing.Fordetails,waituntilthebasecoatisdrytothetouch,thenuseapipingbagwithadifferentcolouricing.Ifdecoratingwithsprinklesorsweets,thisisbestdonewhentheicingisstillabitdamp.Thesewillkeepfor2–3daysinanairtighttinorwrappedinclingfilm
andstoredatroomtemperature.
GINGERBREADMENANDCAMELSIcingbiscuitsisoneofLisa’sfavouritetasksandtheresultsarecertainlyamazing(whichsheherselfwouldbehappytoadmit!)andthesegingerbreadmenandcamelsfillourshopthroughoutDecember,allindividuallyadorned.Don’tworryifyoudon’thaveagingerbreadmanbiscuitcutter,youcanuseanycutter.Beascreativeasyoulikewhendecoratingthem.
75gsoftdarkbrownsugar50ggoldensyrup25gblacktreacle/molasses1tspcinnamon1tspgingerPinchofclovesPinchofgroundnutmegRindof½orange95gunsaltedbutter225gplainflour,sifted,plusmoreforrolling½tspbicarbonateofsodaRoyalorwatericing,fromapacketorhome-made(seeicinginstructionsinrecipeforIcedBiscuitshere,adjustingthequantitiesasneeded)
Makesapprox.15biscuits
Putthebrownsugar,goldensyrup,blacktreacle,spicesandorangerindintoaheavy-basedsaucepanoverahighheatuntilthesugarisdissolved,whichshouldtakeabout3–5minutes.Removethepanfromtheheatandstirinthebutteruntilitis
completelymelted.Stirintheflourandbicarbonateofsodauntilasoftdoughisformed.Wrapthedoughinclingfilmandrefrigerateforatleast1hour,orovernight.Tocookthebiscuits,preheattheovento180°C/gasmark4.Line1–2
bakingtrayswithbakingpaper.Rollthedoughoutontoalarge,flat,flouredworksurfacetoathicknessofabout2mm.Carefullycutouttheshapeswiththebiscuitcutterandthenplaceonthebakingtray(s),leavingalittlespacebetweeneach.Bakefor8–10minutes.Totestiftheyarecooked,feelthecentreof
one–itshouldfeelstiffbutnothard.Theedgesmustnotbetoodark,otherwiseitwillbebrittleandbitter.Allowthebiscuitstocoolfullybeforeicing.Ideally,useroyalorwater
icing,anduseadifferent-colouredicingforcreatingtheeyesandmouth.WealsofindthetubesofSilverSpoonDesignerIcingverygoodforthiskindofdecorating.Allowtheicingtosetalittlebeforeserving.Theyalsomakegreat
presents–youcanwrapthemindividuallyinacellophanebagandtiewitharibbon.Alternatively,youcouldputasmallholeineachbeforebakingandturnthemintohangingdecorationswithasmallribbon.Thesebiscuitswillkeepwellinanairtighttinatroomtemperaturefor3
or4days.
ROSEBISCUITSDelicateinbothflavourandcolour,thesebiscuitsareahugecontrasttothegiant,chocolate-chunkfilledcookiethathasdominatedthe‘cookiescene’inrecentyears.Ofcoursethereisarightfulplaceforallofthem,althoughwethinkthesedainty,rose-scentedbiscuitsaretheperfectadditiontoaspecialafternoontea,alongsidecucumbersandwiches,minicupcakesandyourfavouritetea.Oryoucouldmakethemfor,say,ababyshowerorgiveasapresent.
85gunsaltedbutter,atroomtemperature100ggoldencastersugar1largeegg,free-rangeororganic1tbsprosewater200gplainflour,plusmoreforrolling1½tspbakingpowder¼tspsalt1batchRoseWaterIcing(seerecipehere)Crystallisedrosepetals,todecorate
Makesapprox.15finishedbiscuits
Usinganelectrichandmixer,beatthebutterandsugarinabowluntilpaleandcreamy.Addtheeggandtherosewaterandbeatagain.Inaseparatebowlsifttheflour,bakingpowderandsalttogether.Addthistothebutterandsugarandbeatgentlyuntilwellcombined.Theresultingdoughshouldnotbetoosticky,whichwouldmakeitdifficulttorollout–ifitis,addmoreflour,justatinyamountatatime.Gatheryourdoughintoasingleshape,wrapinclingfilmandputinthe
fridgetorestfor1hour.Whenyouarereadytomakethebiscuits,preheattheovento
180°C/gasmark4andline2bakingtrayswithbakingpaper.
Onaflouredworksurface,rolloutthedoughtoathicknessofabout5mm.Youmayneedtoaddalittlemoreflour.Usingacircularbiscuitcutter,about5.5cmindiameter,cutoutasmanybiscuitsasyoucan,puttingthecutterclosetoeachcut-outbiscuit,soasnottowasteanydough.Youcangatherupanyremainingdoughandrollagainuntilitisusedup.Placethebiscuitsonthebakingtrays,about1cmapart.Bakefor10–
12minutesuntilgoldenbrown.Oncetheyarecooked,transferthemtoawirerackandallowtocoolfullybeforeicingandassembling.Whentheyarecool,sandwich2biscuitstogetherwithathinlayerof
icinginthemiddleandanotherlayeronthetop.Finishwithacrystallisedrosepetal.Anyuneatenbiscuitswillkeepfor2–3daysinanairtightcontainerat
roomtemperature.
Note:ifyouareusingdifferent-sizedbiscuitcutters,thecookingtimewillvary.Putsimilar-sizedbiscuitsonthesametraysothatyoucankeepaneyeonthecookingtimesassmalleroneswillbakefasterandneedtoberemovedfromtheovensoonerthanlargerones.
ROSEWATERICING
450gicingsugar1tsprosewaterAbout6tbsphotwaterPinkfoodcolouring(optional)
Makesenoughtoice15biscuits
Sifttheicingsugarintoabowl,addtherosewaterandthenbeatinenoughhotwatertomakeastiffpaste.Ifusingcolouring,addadroportwototheicingandbeatagain.Thisshouldbeplentytogiveabeautifulpalepinkcolour.
Note:differentvarietiesofrosewatervaryinstrength.Werecommendastrongone,StarKayWhite,availablefromWaitrose.Ifyouuseaweakerone,remembertoincreasethequantitiesrecommendedabovetoachievethesametaste.
SHORTBREADThesebiscuitstakeusrightbacktotheveryearlydaysofPrimroseBakery,whenLisausedtomakethemonanalmostdailybasisandineveryconceivableshapeandsizeforthedelicatessenMelroseandMorgan.Intheendwecouldhardlybeartolookat,letaloneeat,anybutwhenwestartedtopreparetherecipesforthisbook,werememberedhowdelicioustheywere,especiallyservedwithacupoftheMariageFrèresEarlGreyteathatweserveinourshops.
125gicingsugar,sifted225gplainflour,sifted,plusmorefordusting125gcornflour,sifted225gunsaltedbutter,plusmoreforgreasingtinAlittlecastersugar,forsprinkling
Makes12–15bars
Preheattheovento180°C/gasmark4.Greasealargerectangularbakingtin.Sifttheicingsugar,flourandcornflourintothebowlofafood
processor.Addthebutterandbeatonaslowspeeduntilthemixturecomestogether.Itshouldhavetheconsistencyofapastry-likedough.Takethedoughoutofthebowland,onaflouredworksurface,kneaduntilitcomestogetherinalargeball,butbeverycarefulnottoovermixorover-kneadoritwilldryoutwhenbaking.Pressthedoughintothepreparedtin,makingsureitisevenly
distributedthroughoutthetin.Markthesurfacewithatipofaknifeintotheshapesofthebiscuitsyouwantafterithasbeenbaked,asthiswillhelpwhenyoucometocutthemoutlater.Pricktheshortbreadalloverwithaforkandbakeforabout30minutes.It’sveryeasytoovercookshortbread,sokeepaneyeonitduringcookingandassoonasitstarts
toturngoldenbrownaroundtheedgesofthetin,itshouldbereadytotakeout.Itwillcontinuetocrispuponceitisoutoftheoven.Sprinklesomecastersugarallovertheshortbreadandthenallowitto
coolinthetin.Onceitiscool,cutoutthebiscuits,usingthemarkedsurfaceasaguideline.Storeanyuneatenshortbreadinanairtighttin,whereitshouldkeep
wellfor5–7days.Alternatively,youcanfreezethecookedshortbreadforupto2weeksandthendefrostlater.
Inrecentyears,therehasbeenanincreasingtrendtohavetiersofcupcakesataweddingratherthanthetraditionaltiersoffondant-coveredfruitcakes.Youcanuseanyflavourofcupcakeforaweddingorlargecelebrationandmakeabeautifulcenterpiece.Wemakelotsofweddingcakeslikethisandhavecateredforahugerangeofevents,fromsmall,intimategatheringstomassivepartiesofferinghundredsofdifferentcakes.Somepeoplepreferaverysimple,elegantoveralllookwhileotherswantacompletemixofflavoursandcolours.
Theversatilityofcupcakesliesbehindtheirpopularityasweddingcakes–youreallycancaterforanytypeofweddingandtheywillalwaysfitinbrilliantly.Oneoftheaddedbonusesofourjobisthatwehavevisitedmany
differentvenueswhiledeliveringandsettingupweddingcakesandhavefeltprivilegedtobeapartofsomanypeople’sspecialdays,whilehavingthechancetoseemanybeautifulbuildings,restaurants,flowers,tablesettings,andsoon.InourCupcakesbookweillustratedtwoverydifferentlooksforatierof
weddingcupcakes.Readersseemtohavefoundthisveryhelpfulandithasprovidedthemwithinspirationfortheirownweddingcakes,whethermadebyusorbythemselves.Hereweshowsomemoreideasforpossiblewaysofdisplayingthem
andforusingdifferentcoloursandflavours.It’scustomary,thoughnotessential,tohaveasmallcakeonthetop
levelofthetierforcutting,anditcanfinishthewholedisplayverywell.Firstdecideonyourflavourofsponge–usuallychocolateorvanilla–andthesize,whichwillprobablybe18cmor20cmindiametertofitthetopplateofthetier.Fortheicing,wetendtousecreamoranotherpale,pastelshadeofvanillabuttercream–thisseemstogowellwithmost
colour/flavourschemesonthetiersbelowbutyoucould,ofcourse,useanyflavour.Icingthetopcakewilltakealittlemoretimeandcarethanmanycakes
asitreallyhastobeperfect,sofollowourstep-by-stepguidetoachieveabeautifulfinish.
Step-By-StepGuidetoIcingaLayerCakeAllOver
Onceyouhaveread‘HowtoIceaLayerCake’intheTipsandTechniqueschapter,youcangoastepfurtherwithourguidelinesbelowonhowtoicethetopcakeforaweddingtier.1.Followsteps1and2(seehere),butuseabitmoreicinginthe
middlelayerandthistimepushitouttotheedgessothatsomestartstofalldownthesidesofthecake.Theicingthatactuallycoversthetopofthisbottomlayerofcakeshouldnotbetoothick–athinlayerisbest.2.Withasmallericingspatulaorknife,workthebuttercreamright
downtothebaseofthiscake,turningthecakeasyougoinordertocoverthewholeofitsothereisnospongevisibleanywhere.Donotworryaboutneatnessatthispointorifafewcrumbscreepthroughtheicing.3.Carefullypositionthesecondcakeontop,pressingitdownfirmlyin
place.Makesurethatitiscentredandthatthereisnottoomuchbuttercreambetweenthelayers.Take3–4largespoonfulsofbuttercreamandstarticingthetop,againpushingtheicingwithyourspatulaouttowardsandovertheedges.Spreadthebuttercreamrightdowntomeetthelowerlayeroficingonthesidessothateventuallyallthecakeiscovered.Itdoesn’tmatteraboutthefinishatthisstage.4.Atthispointyoumayrealisethattherearetoomanycrumbsvisible
throughtheicing.Ifso,simplysmoothandscrapetheicingsoyouareleftwiththeminimalamountofcoverageandputthecakeintothefridgeforabout15minutes.Oncetheicinghasset,itwillholdallexistingandfuturecrumbsatbayandleavethesurfacesmoothforyoutocontinuewiththeicing.Thethinnerthelayeroficingonthecakewhenyouputitintothefridge,thefasteritwillsetandthemoreeffectiveitwillbewhenyoustarticingagain.5.Onceyouhaveremovedthecakefromthefridge,starticingagain
immediately.Takeabout4largespoonfulsofbuttercreamandputitontothecentreofthetoplayerofcake.Spreaditoutwards,keepingitasevenlydistributedaspossible,andworktothesidesandbeyond.Asitstartstofalloverthesidespushitdownandaround,butdon’tmakeittoo
thickoritwillbecometooheavyforthespongetowithstand.6.Decidewhatkindoffinishyouwouldlikeonthesidesofthecake–
smoothortextured.Ifyouwantatexturedfinish,trymakingsomeswirlsthroughtheicing.Forasmootherfinish,gentlyscrapeallthesides,removingtheexcess(butnottoomuch!)buttercream.7.Oncethesidesarefinished,scrapesomeoftheicingfromaround
thetopedgesofthecakebacktowardsthecentreofthecakeandcreatesomebigswirlsinthemiddle–youmayneedtoaddalittlemoreicingtoachievethis.Experimentwithwhatyouthinklooksbest.8.Asafinalstep,cleanthecakeboardverycarefullywithsomepaper
towel,removinganyicingthatisontheboardandtidyingthebottomedgewherethecakemeetstheboard.
Youarenowreadytodecoratethecake.Itisprobablybesttocoordinatethedecorationsforthetopcakewiththoseyouareusingonthecupcakesonthetiersbelow,tokeepaconsistentoveralllook.Freshflowersonthetopcake(andthetier)arealwaysabonus.Moreoftenthannotweuseroses,butmanyothertypesofflowerswouldworkwelltoo–askthefloristtomakeupasmallposytoplaceinthecentreorjustkeepafewstemsbackandbreakthestalksquitecloseuptotheflowerheadbeforearrangingprettilyinthecentreofthecake.Keepanyfreshflowersinwateruntilascloseaspossibletothetimewhenthecakewillbeonshow–thisensurestheflowerswillnotwiltbeforeitiscut.Fordisplayingyourweddingcupcakes,thereisnowawideselectionof
tieredcakestandsavailable.IntheStockistssection(seehere)wehavelistedacoupleofwebsitesthatwehavefoundparticularlyusefulandthereisalsousuallyabigchoiceavailabletobuythrougheBay.Wethinkthecupcakeslookbestiftheyarequitetightlypackedonthe
tier,soit’sagoodideatoworkouthowmanycakesyouwillhavebeforedecidingonthesizeoftier.Ifyouarehavingatopcake,makesureit’satierwithacompletelyflattopplate,withnoneofthedividersorthespineofthetiercomingthrough,otherwisethecakewillnotsitflat.Intermsofsize,youwouldusuallyneedeithera10cm,13cmor20cmtopcaketoenableyoutohaveatleast2otherlayersunderneath.WemostlyusePerspextiers,whicharecompletelyclearandtherefore
donotdetractfromtheoveralllookofthecake.Theycanusuallybeadjustedtocorrespondtothenumbersofcakes,byeithertakingawayoraddinglevels.However,theyarealittlefragile,soextremecareshouldbetakennottodropthemastheytendtosnap.Forthisreasonit’salsoadvisabletosetupyourweddingcakeonatableinthespotwhereitwillbedisplayedandthereforenothavetobemoved,toavoidanyaccidents!Therearemanyothertypesoftierssoit’sdowntoindividualtasteand
whatworksbestintheroomwheretheweddingwillbeheld.Forasmaller,budgetweddingtherearenowsomeattractivecardboardstandsonthemarket,availableinarangeofdifferentcoloursandpatternsandtheselooksensationalwhentheyaresetup.Westockalovelyrangeofthese,whichcomeallthewayfromAustraliawheretheyaremadebya
womanwhohassetupherownsmallbusiness–herhusbandisapilotforQantasandfliestheA380planesovertoLondonfromSydney,oftenbringingwithhimaboxofbrightlycolouredtiersforusinhishandluggage!Themostimportantthingtorememberwithaweddingcake,orindeed
anycelebrationcake,istotakepleasurefrommaking,displayingandeatingitandnottoworryundulyaboutanyaspectofit,especiallyonwhatcanotherwisebeaverystressfuloccasiontoorganise.
Inthesevenyearswehavebeenbaking,wehavefoundafewtechniquesandtipsthatalwayshelpusensurethebest-tastingand-lookingcupcakes,cakes,biscuitsandsoon.Wearereallyhappytosharethemwithyou,althoughdorememberthateveryonewilldothingsslightlydifferently,beworkingindifferentkitchensandhaveaccesstodifferentequipmentandingredients.Neverbeafraidtogiveotherthingsago,buthereiswhatisreallyimportanttous.
Wehavealwaysstressedtheimportanceofgood-quality,seasonalingredientsinourbakingasitreallydoesmakesuchadifferencetothetasteandthelookofthefinishedproduct.Inourbakerieswetrytoonlyusefruitwhenit’sinseasonintheUKor,
atmost,simplybroughtinfromEurope.Onthegroundsoftaste,costandenvironmentalconcerns,wetrynottousefruitthathashadtotravelfromacrosstheworld.Alsowefeelit’sgoodtovaryourcakesthroughouttheyearandgiveourcustomerssomethingtolookforwardtoatdifferenttimesoftheyear.Alongwithseasonalfruits,wealsotakegreatcaretosourcethebest
ingredientswecanfindandafford.Westillbuyalotofoureverydayingredientsfromsupermarketsastheyoftenstockthemostvariedchoiceandrangesofsugar,flour,jams,andsoon.Usingahigh-qualityjamwithahigh-fruitcontent,forexample,willenhancetheflavourofyourplumcupcake,jam-filledcroissantorVictoriasponge.Thereareafewspecialistingredientswhichyouwillneed,andwhich
areworthtrackingdown.Theseareavailableonline,viamailorder,andsotheyshouldberelativelyeasytogetholdof.Thereareoneortwoingredientsforwhichwefindthatonlyone
particularbrandworksforus–themostimportantoftheseisouricingsugar.WeonlyuseTateandLyle–noothericingsugarcomescloseinouropinion.Theirothersugarsarealsoofaveryhighquality.WeareoftenaskedtomakeRedVelvetcupcakes,whichhavebecome
extremelypopularintheUKinrecentyearsandaremadebysomeotherbakeries.Thereasonwedon’tmakethemissimplythattheycontainmorefoodcolouringthanwefeelhappyusing–eachbatchofcupcakescouldcontainanythingfromahalftoawholebottleofredfoodcolouring.However,wehavebeenexperimentingwithbeetroottoseewhetheritcangivethedesiredcolour,sohopefullythismightbesomethingnewforthefuture!Forourregularsizecupcakesweusestandardwhitemuffincasesina
muffintray,andforourminicupcakesweuseminimuffincasesinaminimuffintray.Therearevaryingsizesofcasesavailableindifferentshops
andfromdifferentbrands,soifyousticktoamuffincase,ratherthanafairycakeorcupcakecase,youshouldfindthatitwillworkoutwell.Welovetosourceunusualanduniquedecorationsfromaroundthe
world.Wegetalotofpleasurefromdoingthis–itcertainlybeatsdoingthepaperwork–andeachseasonandspecialoccasionthroughouttheyearbringssquealsofdelightwhenwefindsomethingnew.However,itreallyisdowntoindividualpreferencewhenitcomestodecoratingyourowncakesandcupcakes.Nowadaysthereissomuchmorechoiceavailablethanevenacoupleofyearsagoandmanyofthemainstreamsupermarketssellfabuloussugardecorations.Notalldecorationshavetobeedibleandnotallcakesneeddecorating–justexperimentwithwhateveryouthinklooksbestandkeepaneyeoutforinterestingdecorationswhereveryouare.
HowtoIceaLayerCakeIt’snotdifficulttoachieveavisuallystunninglayercakewhenworkingwithbuttercreamicing.Itcanseemdaunting,eventous,andwehaveicedcakeseverydayforthelastsevenyears,butwithpracticeandpatienceyouwillgetthehangofit.(Itmakesusthinkofthetechniquesthatbricklayersandplasterersuse–thoseguyscouldmakegreatcakeicers!)
Icingacakeisverymuchafreehandthing,sothekeyistoexperimentandyouwillcomeupwithdifferentresults.Alwaysallowyourselfenoughtimetospendonicingthecake,asit’shorribletofeelthatyouhavetorushitandthere’satimelimitonfinishingit.Beforestarting,it’simportantthatyourchosenbuttercreamicingisofa
verycreamy,smoothconsistency–sobeatitverywell,ideallywithanelectrichandmixer,andmakesureitisatroomtemperatureandnottoocoldortoohot.Youcanre-beattheicingasyougoalong,afteryoufinisheachstep.1.Placeasilvercakeboardunderoneofthe2cakes.It’sagoodidea
touseacakeboardthatis2or3cmbiggerthanthesizeofthecake–soforexample,usea23cmboardfora20cmcake.First,levelthebottomlayerofcakebyusingaserratedknifetoevenoutthetop,soyouhaveacompletelyflatsurfacetoworkwith.Gentlypatthesurfacetobrushoffanycrumbs,whichwillhelpmakeiteasiertoworkwithwhenyoustarticing.2.Spreadacoupleoflargespoonfulsoficingoverthismiddlelayer,
usingaspatulaorflat-edgedknife.Don’tgorighttotheveryedgeofthecake,astheicingwillbepushedoutalittleanywaywhenyouplacetheotherlayerofcakeontop.Makesuretheicingisasevenlydistributedaspossible.Usingthismiddlelayertopractiseicingisreallyhelpfulasyoucandoitasmanytimesasyoulike,simplyscrapingitoffinbetweenuntilyoufeelconfidentaboutmovingontothetoplayer.Therearethreedifferentfinishesyoumaywanttoachieve:
TheswirlTheflatfinishThecakeicedallover
TheswirlTheswirlisatexturedfinish,muchlikethefinishononeofourcupcakes,andsoisperfectfordecoratingwithsugarsprinklesorflowers.1.Acaketurntableisveryhelpfultoachievethisfinishasyouwillneed
topushtheicinggentlytotheedgesofthecake,ideallywithalargeicingspatula,workingonaquarterofthesurfaceatatime.Todothis,youwillneedtokeepturningthecakearoundasyoumovefromoneareatothenext.Usingabout2–3tablespoonsoficing,concentrateongettingthe
edgesprettyandleavethecentreuntillast.2.Takeonelastbigspoonfuloficing,putitintothemiddleofthecake
and,holdingthespatulaatacomfortableangle,pushtheicinglightlyintoaswirl.Thiswilltakealittlepractice,sosmoothitoverandstartagainifyouwanttoandyouarenotunderanypressuretofinishquickly.Alwaysrememberthatyoucanscrapetheicingoffatanystageand
startagain.Itismuchbettertospendmoretimeandbehappywiththeendresultratherthanrushthroughitandthenbedisappointed.
TheflatfinishAflatfinishisrequiredifyouintendtopipeamessageontothecake.1.Usethesameamountoficingasfortheswirlfinishandcoverthe
wholesurfaceofthecakewiththeicing.Theaimistosmooththeicingoutevenlyoverthesurfacetomakethefinishedicingveryflatsothatitcreatesthebestsurfacetopipethemessageon.Makesureyouuseenoughicing,aswithallthesmoothingyoudon’twanttoendupwithabarepatch!2.Finishbytidyinguptheedgesofthecaketogetaneatfinishwithno
icingoverhangingthesides.Gentlygoroundtheedgeswithyouricingspatulatomakesuretheicingjustreachesasfarastheedgeofthespongeandthecircleisevenandtidyallthewayround.
ThecakeicedalloverWehavedescribedthetechniqueforicingthecakealloverintheWeddingCakeschapter(seehere)asthismethodismostcommonlyusedforthetopcakeofaweddingtierorforachristeningorotherspecialoccasion.
DecoratingIfyouareplanningonusingsugarsprinklesfordecoration,timewillnotbeonyoursidewhenicing.Thevanillabuttercreamicingtendstosetalittle,makingithardforthesprinklestostick,soyouneedtogetthemontothecakeasquicklyaspossible.However,chocolatebuttercreamdoesnotset,andwerecommendyouusethiswhileyouarepractisingyourtechnique,sothatyoucantakeyourtimetogettheresultyouwant.Practicewillmakeperfectwithcakeicing,butmistakeshappenallthe
time,evenforusinthebakery–wehavebeenknowntore-icecakesat
8pmonaSaturdaynightaftera12-or13-hourdaytomakesuretheyareperfectforanyordersfirstthingonaSundaymorningorforoneofourchildren’sbirthdaycakes.
HowtoMakeaPipingBagBuyingdisposablepipingbagsiseasyenough,butoftenwemakeourownwhenusingsmallamountsoficingthatneedlotsofcolours,andespeciallywhenusingwatericingtodecoratebiscuits.1.Cutoutasquarepieceofparchmentorbakingpaper,about30x
30cm.Foldinhalfonthediagonalandcutinto2pieces,tomake2triangles.Eachtrianglewillmakeonebag.2.Takethe2bottomcornersofonetriangleandcrossthemaround
andbehindeachotherandthendrawthemuptoalignwiththetopcorner.Thethingtorememberisthattheresultingtipusedforpipingwillactuallybewhatwasoriginallythecentrepointofthebaseofthetriangle.3.Asyoupullthecornersuptomeetthetopcorner,yourtriangle
shouldhaveformedneatlyintoaconeshape.Gentlypullthepaperuntilthenewlyformedtipisfullyclosed,asifnothingcouldpassthroughit.4.Withyourthumbsholdingtheconefirmlyinplace,maketinyfolds
fromthetop,outwardsanddownsothatyourpaperconefeelssecureandholdstogetheronitsown.5.Itisnowreadytobefilledwithicing–fillittoabouthalf-fullsothat
youleaveenoughpapertofoldinonitselftomakeitreadytouse.6.Finally,snipjusttheveryendofftocreateyouricingtip.
MakingDecorationsfromSugarpasteThereareprofessionalclassesforthiskindofthingandwearecertainlynotclaimingtobesugarartexperts,butthoughtwewouldsharethebasicsofmakingyourownsugardecorations.We’veexperimentedourselvesoverthelastfewyears,makingamongstotherthingsShrekearsandDonkeyearsfortheEverymancinemasinLondon,wherewesupplycupcakestomatchtheirlatestfeaturefilms.Soifyoufeelinclinedtogiveitago,hereisabasicintroductiontoanotherwholeareaofcakedecorating.1.Youcanbuypacketsofready-madesugarpasteinspecialistfood
andpartyshops,someofwhichwe’velistedonourStockistspageatthebackofthebook.Youcanusuallyfinditinblocksofdifferentcoloursorjustwhite,intowhichyoucanworkacolouryourselfifyouneedaparticularshade.Thisrequiresalittletimeandalotofkneadingasyoudropverysmallamountsoffoodcolouringontotheblockandworkitthroughwithyourhands,addingmoreasyougo,toreachthedesiredcolour.2.Youmaythenneedtorolltheblockouttotherequiredthicknessof
yourdecorationorsimplymoulditdirectlyfromtheblockintoshapes.Thereisanamazingrangeoftoolsandstencilcuttersavailabletobuythatcanhelpwiththistask,oryoucancutoutashapeonsomebakingpaperthenlayitonthesugarpasteandcutaroundit.Justremembertowrapinclingfilmanysugarpasteyouarenotimmediatelyworkingwithasitwillquicklybecomehardandallthekneadingwillhavegonetowaste!3.Whenyourcreationsaredone,theyshouldsetquicklyandbecome
quitehard.Youcanthendecorateyourcakeorcupcakeswiththem.Analternativetocolouringthesugarpastewouldbetosimplymakethe
shapesinwhiteandthenpaintoverthemwithalittlefoodcolouringorsomeedibleglitter.Forthenovicebaker,thisisausefulwayofmakingsimpleshapeslikefootballsorothersportingdecorations,smallleaves,flowers,etc.,orotherveryspecialiseddecorationsthatmightnotbeeasytobuyready-made.
STOCKISTS
PrimroseBakerywww.primrosebakery.org.uk69GloucesterAvenue,LondonNW18LDTel:0207483422242TavistockStreet,LondonWC2E7PBTel:02078363638Email:primrosebakery@btconnect.com
www.cakescookiesandcraftsshop.co.ukDecorations,equipment,weddingtiers
www.cakecraftworld.co.ukDecorations,equipment,cupcakecases
Divertimentiwww.divertimenti.co.ukSpecialistbakingequipment,tins,etc.
www.thedrinksshop.comVioletsyrup
JaneAsherpartyshopwww.janeasher.comDecorations,bakingtins,cases
JohnLewiswww.johnlewis.comBakingequipment,decorations
LaFromageriewww.lafromagerie.co.ukVioletsyrupandvioletsugarpetals
Lakelandwww.lakeland.co.ukBakingequipment,decorations
MarksandSpencerwww.marksandspencer.comIngredients,decorations,equipment
Partridgeswww.partridges.co.ukSpecialistUSingredients
Rococowww.rococochocolates.comSugaredrosepetals,violetpetals,chocolatesandsugaredalmondsfordecorationsSelfridgeswww.selfridges.comSpecialistingredients
SquiresKitchenwww.squires-shop.comSquiresHouse,3WaverleyLane,Farnham,SurreyGU98BBDecorations,foodcolours
Waitrosewww.waitrose.comIngredients,decorations
ThemixerusedinthephotographyforthisbookwassuppliedbyKitchenAid(www.kitchenaid.co.uk).
ACKNOWLEDGEMENTS
PrimroseBakerycouldnotrunwithoutthededication,hardworkandpassionofallitspastandcurrentstaff.It’simpossibletonameeveryonebuttheyhaveall,intheirownway,provedinvaluableandweowethemhugethanks.Toourfamilieswealsoowethanks–particularlyfortheirnever-ending
patienceandunderstandingoverourmany,manyhoursspentawayfromhome–Michael,DaisyandMillieHeathandKevin,ThomasandNedThomas.Andtoourparentsandsiblings–CarolineMooreheadandJeremySwift,DanielSwift,CamillaSwift,RogerandMarleneGlover,MartinandKerrinGlover–whohaveall,intheirownways,beenextremelysupportiveasourbusinesshasgrown.Therearealsomanypeoplewhohavehelpedusenormouslywithour
businessandbooksoverthelastsevenyearsandtowhomweareverygrateful.NickSelbyandIanJamesofMelroseandMorgan,AndrewDavis,JoshTalmud,TinaGaudoin,RagiDholakia,MeganLichter,FrancesMoney,MelanieSolomou,JessLeefe,SilvanaArzu,FayeMacGregor,JuliaMurphy-Byske,DebbieSchogger,SimonScarboroughofFlemingsHotel,TimGowandGrahamPennhaveallintheirdifferentwayscontributedgreatlytothesuccessofPrimroseBakery.OurfantasticagentCharlotteRobertson,oureditorRowanYappof
SquarePeg,JillNorman,ClareAlexander,KyleCathie,PeterandPamWhitehaveallbeenespeciallyhelpfulwiththewholeprocessofproducingeitherourfirstorsecondbook,bothofwhichweareveryproudof,andwearegratefultothemallfortheiradviceandguidance.ForthisbookinparticularwemustthankFriederikeHuberforherwonderfuldesignsandideas,ValerieBerryforhertirelessandamazingcookingandhelpthroughthewholebookphotographyprocessandtoourphotographer,YukiSugiura,forhertrulybeautifulphotographsforbothourbookswhichhavereallymanagedtocapturethespiritofPrimroseBakery.Martha’shusband,MichaelHeath,whowehave
alreadythankedonapersonallevel,hasofcoursealsohelpedusfromthebeginningofPrimroseBakeryonaprofessionallevelwithhisuniqueandinspiredillustrationsforbothourbusinessandourbooks.Afinalwordofthanksmustgotoourcustomers–wehavebeen
privilegedtomakecakesformanydifferentpeopleandoccasionssincewestarted,andalsotomeetahugevarietyofpeoplewhocometoourshops,andwethankthemallfortheircontinuedcustom,supportandfeedback.
Thisebookiscopyrightmaterialandmustnotbecopied,reproduced,transferred,distributed,leased,licensedorpubliclyperformedorusedinanywayexceptasspecificallypermittedinwritingbythepublishers,asallowedunderthetermsandconditionsunderwhichitwaspurchasedorasstrictlypermittedbyapplicablecopyrightlaw.Anyunauthoriseddistributionoruseofthistextmaybeadirectinfringementoftheauthor’sandpublisher’srightsandthoseresponsiblemaybeliableinlawaccordingly.
EpubISBN:9781448114863
Version1.0
www.randomhouse.co.uk
PublishedbySquarePeg2011
24681097531
Copyright©MarthaSwiftandLisaThomas2011Photography©YukiSugiura2011
TheAuthorshasassertedtheirrightundertheCopyright,DesignsandPatentsAct1988tobeidentifiedastheauthorsofthisworkThisbookissoldsubjecttotheconditionthatitshallnot,bywayoftradeorotherwise,belent,resold,hiredout,orotherwisecirculatedwithoutthepublisher’spriorconsentinanyformofbindingorcoverotherthanthatinwhichitispublishedandwithoutasimilarcondition,includingthiscondition,beingimposedonthesubsequentpurchaser.
FirstpublishedinGreatBritainin2011bySquarePegRandomHouse20VauxhallBridgeRoadLondonSW1V2SA
www.rbooks.co.uk
AddressesforcompanieswithinTheRandomHouseGroupLimitedcanbefoundat:www.randomhouse.co.uk/offices.htm
TheRandomHouseGroupLimitedReg.No.954009
ACIPcataloguerecordforthisbookisavailablefromtheBritishLibraryISBN9780224086882
Photography:YukiSugiuraIllustrations:MichaelHeathDesign:FriederikeHuberStyling:MarthaSwift&LisaThomasFoodstyling:ValerieBerry
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