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See all the wonderful things Jamesum west has made

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https://en.wikipedia.org/wiki/List_of_cakes

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Ingredients
300 g butter/margarine
275 g caster sugar
2 tsp vanilla extract
4 eggs
300g gluten free self raising flour

Icing
Water
Dr Oetker Sugar Strands

Method

Grease your tray
Pre-heat your oven to 160 degrees C or 325 degrees.
Cream together the butter and sugar first, then adding the eggs, vanilla extract then flour.
Pour your mixture into your tray and bake for 25-30 minutes
When it goes a golden brown it’s time to take it out
If it comes out clean, your cake is done

Make icing with water to a nice thick consistency then add abit of pink food colouring and pour on top
Sprinkle on hundreds and thousands or sugar strands

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Ingredients
Makes: 1 23cm tube cake

250g plain flour

1/2 teaspoon baking powder

2 tablespoons bicarbonate of soda

350g caster sugar

3 eggs

decoration

200g cocktail cherries, drained and halved

1 1/3 (432g) tin crushed pineapple, with juice

115g chopped walnuts

225g butter, softened

350g icing sugar

1 1/2 teaspoons vanilla extract

450g cream cheese, softened

method

1. reheat oven to 180 C / Gas 4. Grease and flour a 23cm tube cake tin.

2. In a large bowl, combine the flour, baking power, bicarbonate of soda, sugar, eggs, cherries, pineapple and walnuts. Stir by hand with a sturdy spoon just until blended. Spoon into the prepared tin and spread evenly.

3. Bake for 40 to 45 minutes in the preheated oven or until the top springs back when lightly touched. Cool, then invert onto a serving plate. While the cake cools, mix together the butter, icing sugar and vanilla in a medium bowl with an electric mixer until fluffy. Stir in the cream cheese and beat until smooth. Spread cake with the icing when completely cool.

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8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pie plate

1 cup all-purpose flour (spooned and leveled), plus more for pie plate

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup sugar

3 large eggs

1/2 teaspoon pure almond extract

1 bag (12 ounces) frozen cherries, thawed and dried

1/2 cup sliced almonds

1. Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity); set aside. In a mediumbowl, whisk together flour, baking powder, and salt; set aside.

2. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture (do not overmix).

3. Transfer batter to prepared pie plate; scatter cherries and almonds on top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Let cool 10 minutes before serving.

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http://www.dailymail.co.uk/femail/food/article-3431093/Chocolate-cake-recipe-without-eggs-milk-butter.html#v-2162529783031418555

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225g unsalted butter, softened

225g caster sugar

4 egg

finely grated zest 1 lemon

225g self-raising flour

For the drizzle topping

juice 1½ lemons

85g caster sugar

1. Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

2. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

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1/2 cup olive oil, plus more for pan

2 large eggs

1 cup sugar, plus 1/3 cup for topping

1/2 cup dry white wine, (or orange juice)

1 1/4 cups all-purpose flour, spooned and leveled

1/2 cup yellow cornmeal

2 teaspoons baking powder

1 teaspoon salt

Finely grated zest of 1 orange

Orange segments, for serving (optional)

1. Preheat oven to 375 degrees. Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.

2. In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.

3. Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35 to 40 minutes.

4. Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a rack to cool completely. Serve with orange segments, if desired.

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Avoid Using Cold Eggs.
Measure the Flour Properly.
use a partry brush to butter the pans.
position the pans to the center of the oven.
rotate the pans during baking.
cool cakes upside down.

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For the sponge

250g butter, melted, plus extra for greasing

5 duck eggs, or 250g weight of beaten hen's eggs

250g white caster sugar

1 tsp vanilla extract

250g self-raising flour

1 tsp baking powder

For the buttercream

250g unsalted butter, chopped, at room temperature

600g icing sugar

2 tbsp milk

1 vanilla pod

food colouring (optional)

For the decoration

cocoa powder, for dusting

selection of mini chocolate eggs

Method

Heat oven to 180C/160C fan/gas 4. Grease then line 2 x 20cm cake tins with baking parchment and grease the parchment too.

Crack the duck eggs into a large mixing bowl. Add the sugar and whisk for about 5 mins until pale and fluffy. Keep whisking as you add the melted butter, a little at a time, followed by the vanilla extract.

Fold in the flour and baking powder with a large metal spoon until you can’t see any pockets of flour. Divide the mixture between the two prepared tins and bake for 35 mins or until bouncy to the touch and a skewer poked into the middle of the cake comes out clean. Leave the cakes to cool in the tin, then turn out onto wire racks when cool enough to handle.

To make the buttercream, tip the butter into a big bowl and whisk with an electric hand whisk. Add the icing sugar, 2-3 tbsp at a time, until it’s all incorporated, adding the milk halfway through the process. Scrape the seeds out of a vanilla pod, add them in and whisk again. Transfer half the buttercream to another bowl and, if using, stir your food colouring into one of the mixtures. I used blue and a dash of green to create a classic duck egg shade.

When the buttercream mixtures are ready and the cake is cold, level the cakes with a bread knife, cut each one in half through the middle and stick all the layers together with the uncoloured buttercream. Cover the whole cake with a thin layer of the coloured buttercream – this will seal in any crumbs. Chill the cake for 30 mins, then cover with the rest of the buttercream and use a palette knife or pastry scraper to make the buttercream flat.

To finish, sprinkle about 1/4 tsp of cocoa powder onto the cake to create a speckled design. Repeat this in different sections of the cake, then top with a cluster of mini chocolate eggs and serve. Will keep for 2-3 days.

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Ingredients

225g/8oz butter, softened, plus extra for greasing

225g/8oz caster sugar

160g/5½oz self-raising flour

65g/2¼oz cocoa powder

½ tsp baking powder

4 medium eggs

Method:
Method

1. Preheat the oven to 190°C/375F/Gas 5. Grease 2 x 20cm/8 in loose-based sandwich tins and line the bases with baking parchment.

2. Put the butter, sugar, flour, cocoa powder, baking powder and eggs into a food processor and blend until smooth and thick. You may need push the mixture down from the sides a couple of times to make sure the mixture is well blended.

3. Divide the batter between the prepared cake tins and spread it out evenly with a rubber spatula.

4. Bake for 22–25 minutes or until the cakes are nicely risen and just beginning to shrink away from the sides of the tins. Remove them from the oven and cool for 5 minutes before turning out on to a wire rack. Take off the lining paper and leave the cakes to cool.

5. When the cakes are cold, cut them in half, horizontally, with a long-bladed serrated knife. Take care to keep the knife parallel to the work surface, to get a good even cut. Place the cakes back on the wire rack or a board, cut sides up.

6. For the filling, put the jam in a saucepan with the sour cherries and Kirsch and place over a low heat. Bring to a gentle simmer and cook for 6–8 minutes, stirring, until the jam has melted and the cherries are beginning to swell. Leave to cool for 15 minutes.

7. Sprinkle the cherry brandy over the chocolate sponges, then spread three of them with the sour cherry mixture and leave to cool. Make sure that the sponge without the cherry topping is from the top half of a cake.

8. Whip 300ml/10fl oz of the cream with an electric hand-whisk until soft peaks form.

9. Transfer one of the sponges (with the cherry topping) very carefully to a cake stand or plate – slide a cake tin base under the sponge to help you. Using a couple of pudding spoons, dollop about a third of the whipped cream gently on top of the cherry mixture. There is no need to spread it out, but try to keep the spoonfuls evenly spaced over the cake. Sprinkle with a little of the grated chocolate.

10. Top with another sponge and repeat the layers twice more. You should end up with three layers of sponge, cherries, cream and chocolate. Place the final sponge on top, with its top surface facing upwards.

11. Whip the remaining 200ml/8fl oz of the cream with an electric hand-whisk until soft peaks form.

12. Using the flat side of a palette knife, spread about three tablespoons of the cream over the top of the cake, taking it all the way to the edge. Spoon the remaining cream into a piping bag fitted with a large, plain nozzle and pipe rosettes around the edge of the cake. Tip almost all the remaining grated chocolate into the centre and sprinkle the rest over the rosettes.

13. Decorate with fresh cherries if you have some. Keep the cake cool or chill until ready to serve.

14. It’s best to eat it the same day as it is made – how could you resist? – but if you need to make the cake in advance, chill it in the fridge for up to 24 hours and allow to stand at room temperature for 30 minutes before serving.

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Rainbow Cake
350g self raising flour
3 tsp baking powder
350g butter
350g caster or light brown caster sugar
6 large eggs
1tsb vanilla extract
40ml semi skimmed milk
Covering
100g butter
250g cream cheese
600g icing sugar sifted

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150g butter
350g sugar
400g flour
400g dates
600ml water
2tbsp golden syrup and black treacle
4 eggs

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http://www.nigella.com/recipes/view/honey-cake

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185g unsalted butter

185g best dark chocolate

85g plain flour

40g cocoa powder

50g white chocolate

50g milk chocolate

3 large egg

275g golden caster sugar

1. Cut 185g unsalted butter into smallish cubes and tip into a medium bowl. Break185g best dark chocolate into small pieces and drop into the bowl. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Now remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.

2. While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to fan 160C/conventional 180C/gas 4 (most ovens take 10-15 minutes to heat up). Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Now tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps.

3. With a large sharp knife, chop 50g white chocolate and 50g milk chocolateinto chunks on a board. The slabs of chocolate will be quite hard, so the safest way to do this is to hold the knife over the chocolate and press the tip down on the board, then bring the rest of the blade down across the chocolate. Keep on doing this, moving the knife across the chocolate to chop it into pieces, then turn the board round 90 degrees and again work across the chocolate so you end up with rough squares.

4. Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is, so don’t lose heart. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.

5. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like – you don’t want to undo all the work you did in step 4.

6. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout. Now your mixing is done and the oven can take over.

7. Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Put in the oven and set your timer for 25 minutes. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.

8. Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles. These brownies are so addictive you’ll want to make a second batch before the first is finished, but if you want to make some to hide away for a special occasion, it’s useful to know that they’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.

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120g (4 oz) light brown sugar

120g (4 oz) butter

100ml cream or full cream milk

Method
Method
Prep:5min  ›  Cook:10min  ›  Ready in:15min

1. Melt the butter and sugar in a saucepan over a low heat until the sugar is dissolved. Watch it carefully so that it doesn't burn.

2. Stir in the cream and heat gently until bubbling, stirring continually. Remove from heat and serve warm.

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http://padlet.com/jamesum/y8nb0gna4waz