The little candy covered cake balls on a stick are mostly made of a baked, crumbled cake mixed with frosting, rolled into a ball, placed on a stick, then dipped in different color candy melts.

Cake pops are actually more a way of working than a certain flavor or combination of ingredients. Even more, it’s just a kind of invention! And we owe it all to Ella Baker, the lady behind the cake pops. She wrote several books about these little pieces of art and was allowed to go on a visit to the Martha Stewart show, for her to learn how to make cake pops.

Let me tell you about my first time experience! While I too, felt for the sugary craze thats all the rage and went looking for a how to../recipe, I noticed all these different stories saying “I did not succeed! The balls just fell off their sticks.” Therefore, I found it important to let you in on the method and I am very pleased to say that my second time was a huge success! I must only warn you: if you want to create the perfect cake pops, time crawls, lots of time.

This article will lead you step by step. Though this article is about the method, I will give you the recipe for the cake pops first.

Recipes: Chocolate cake and vanilla frosting (cake pops)

Chocolate Cake ingredients: - 250 grams of chocolate, – 200 grams butter, – 4 eggs, – 250 grams icing sugar, – 75 grams of almond powder, – 250 grams self-raising flour.

Preparation:
1. Melt the chocolate and butter in a saucepan over low heat. Stir frequently and remove it from the heat once everything is melted. Leave to cool slightly and pour it into a bowl
2. Put the egg yolks 1 at 1 in the chocolate and mix with a whisk.
3. Add the flour, sugar and almond powder and mix again. The dough is very, very grainy and dry.
4. Beat the eggwhites stiff and add them to the mixture. Fold it in gently.
5. Pour the batter into a baking dish and bake for 1 hour in an oven at 175 °C. Check with a toothpick if the cake is ready. It is ready when the toothpick comes out clean.

Cream Cheesefrosting ingredients: – 6 tablespoons butter (at room temperature), -6 ounces cream cheese (at room temperature), – 1 teaspoon vanilla extract, – 3 cups confectioners’sugar.

Or try this great vanila frosting recipe by Martha Stewart.

Vanillefrosting ingredients: – 45 grams butter (room temperature), – 200 grams icing sugar, – 2 tablespoons (30ml) milk, – 0.5 teaspoon vanilla extract, – a little salt

Preparing the frosting:
Put all the ingredients in a bowl and beat (with an electric beater) to an airy, well-mixed mass.
You can keep frosting up to 3 days in your refrigerator, cover it with some cling film and leave to reach room temperature before you use it.

With these recipes I could make about 70 cake pops. For this to be covered with a layer of chocolate, I used a whopping 250 grams of chocolate.

The Method!

So I proceeded.
1. Bake a cake
First you make a cake or a biscuit. You can choose the flavor. I chose a chocolate-almond cake. After you made your batter and baked it, just let it cool completely. I did this one night before and let the cake cool for 24 hours, so I just went on the next day.

2. Crumble the cake into balls and roll
When the cake has cooled completely, you may destroy it completely. Just cut of the crusty parts. It feels weird to bake a beautiful, tasty cake and then completely destroy it, but you have to think about the end result. With my hands I crumbled it completely, you can also use a food processor, if you have one.
Then you add some frosting or butter cream. I used less than 1 cup. You need to add the frosting little by little untill the crumbled cake mixes well and the cake balls stick together. Too much or too little frosting can make your balls fall apart or not become stiff enough. If you have another cake frosting, test how much frosting you should add to get them stick together and not fall apart. Test a cake ball by adding pressure on the ball. They may not fall apart, well this may not happen immediately. If you insist on pushing a little bit, they are too fragile, you have to have balls rolling.
If you want perfectly round lollipops as an end result, you should now make perfect round balls. Make a hole in the balls with a toothpick and put the balls in the refrigerator overnight. I did my balls partly in a springform pan and share a plate that I could put on the tin, so did not take too many shelves in my refrigerator. The balls may touch each other. I had 70 balls rolled out of a round cake.

3. Dip balls in melted chocolate
After having the cake balls left in the refrigerator overnight, the balls are very hard. Melt some chocolate and cap your lollipop sticks in the melted chocolate. Don’t swirl them, but spoon it over and take out with a rolling motion so the drip runs down through the stick. Let the chocolate harden. Proceed with your other cake balls. If you find the chocolate too thick, thin it with a few drops of oil. Depending on the amount your working with and how thin you want it to be. I pulled the excess chocolate off by spinning it between my hands. Quickly turn the stick and ball upside down, and spin once again. Then I shook just once from top to bottom and if you get the best results. Then dip the ball in a bowl with colored disco balls or even decorate with icing stripes. Make sure your cake balls are cold, then the chocolate solidifies the fastest.

I melted in total 250 grams of dark chocolate to cover all my 70 balls. I did not use a bar of chocolate, but chocolate Candy melt, its composition is perfect for melting and solidifying chocolate back. Make sure you have good hot chocolate and remains liquid, I had my chocolate melted in a pan and then poured into a chocolate fondue pot with a candle underneath, so it would keep liquid.

4. Let the chocolate harden and present
Finally, you can let your chocolate harden. This is the simplest by sticking the lollipop in to Styrofoam. I had some styrofoam left from a large package and this worked perfect or use a eggcarton and punch in holes.
Once the chocolate is dry and hard, you can keep them together in a box. For presentation I use styrofoam wrapped in giftpaper or glasses field with gum balls, coloured stones or coloured powder. This gives a nice effect and is ideal for a party to present!

Chocolate and vanilla cake pops, dipped in chocolate, airbrushed gold.

Golden cake pops, each coated in white chocolate and with gold pearlized sugar.
Individually wrapped in a crystal clear cello favor bag and twisty tie.

Upside down cake pops with swirly hand-drawn filigree covered in nonpareils. Get these in your choice of cake flavor and chocolate candy coating color. Each is hand dipped & wrapped.
These can also be done right side up or as cake truffles!

Coconut cake pops. Great with any cake flavor.

Tonight was one of those nights. I had ingredients in the cupboard and fridge, and my fingers were itching to do some baking. So I strolled Pinterest for awhile and found a recipe for this cake, and since I had leftover berries from parfaits I made last week, I decided to give it a try. It also provided the first opportunity to use my new frosting spreader I won in a cupcake competition a few months ago.

While not overly difficult, this cake ended up taking up quite a few hours of my night.

#1 lesson learned: Check your ingredients before you start. And especially before you go to the store. 

Technically a no-brainer, but my mile-a-minute mind decided this time it would be OK, I’d be fine. [I was wrong.] I knew I’d have one trip to get whipping cream, but then went back for more and again to replace the strawberries I thought were going to still be fresh. 4 hours and 3 trips to the store later, the cake is done. And from the looks of it I’d say it’s a pretty successful first go ’round.

[I don't do box mixes. If I'm going to bake, I might as well start from the beginning and do it from scratch. Definitely a trait I picked up from my grandmother. So, instead of doing a box mix as the original recipe suggested, I adapted this recipe from about.com. It only makes two 9-inch cake rounds, So you'll need to add an egg/teaspoon/cup here or there to fit your requirements.

A few pictures from my process:

Creaming the butter and sugar

The cakes before they went in.

The finished [albeit lopsided] cakes

I ran into some lopsided-ness here. How do you ensure your cakes are the same width all the way throughout? [comment]

___________________________________________________

Now came the fun part: adding the frosting and berries. The recipe I followed used a basic whipped cream for the frosting, but having finished I would suggest a whipped buttercream frosting, or even a whipped cream cheese. It would have been nice to have a little more body to work with. [whipped buttercream recipe - organic optional]

My formula was thus: cake -> raspberries -> cake -> blackberries -> cake ->strawberries -> icing, with the whipped cream on every layer to seal in the berries.

I used about a quart of heavy whipping cream, so plan accordingly. 

And so it began. I thought it was going to be easy after this first layer.

I read somewhere that neatness doesn’t matter in these beginning stages, so I took that to heart.

You get the idea. Alternate cake and berries, stuffing with whipped cream, until you have a finished product. When it came to the outside, I knew I needed a thicker consistency to get the look I wanted, so I’ll be interested to see how that works out the next time I make it. Here’s the finished product.:

Top view.

Feel free to get creative with the decorations! I don’t intend to do the same thing when I make it again.

This is the perfect summer dessert to…take advantage of grocery store sales on berries? Make too much whipped cream? Show your family you love them? Whatever reasoning you give yourself, I’m sure you won’t be disappointed with this one. What I like about this the most is that you can make it as light or as decadent as you want–substitute the yellow cake for angel food, or add a layer of homemade preserves to sweeten things up. [ooh, that's a good idea!] Go ahead, get inspired. Somebody has to!

Happy tasting,

TMWTRA

the ingredients:

2 cups pumpkin

4 egg replacements

1/2 c apple sauce

1/2 cup vegetable oil

2 tsp vanilla

2 tsp cinnamon

2 cup flour

1 2/3 cup sugar

1 tsp baking soda

2 tsp baking powder

Whisk the egg replacer, pumpkin, cinnamon, vanilla, vegetable oil, and apple sauce. Mix all other ingredients in until well incorporated. Bake at 350 for 20-30 minutes or until toothpick comes out clean.

For the frosting I just made a simple vanilla/maple syrup…not vegan.

2/3 cup butter

6 cups confectioner sugar

1 tsp vanilla

1 table sp maple syrup

2 tsp milk

Now decorate!

This is the vintage cake transporter I put it in. My mom bought it for me, thanks mama.

EAT! ENJOY!

congrats to my special people! happy summer!

They will serve you well, however, in more ways than you realize. Do consider the time and make the attempt to discover the big picture of this. We are not finished, and there are just a couple of very strong suggestions and tips for you. lift the meat with the pan effortlessly. The non-stick coating can make clean-up a breeze and also pan could also be used like a large sheet cake, a pan of lasagne a lot. Hopefully the strategies presented helped which you little to take the cake baking more successful. Any ideas or perhaps additional thoughts are usually greeting.

It is well known that a huge number of people are affected by personalised birthday cakes and just about everywhere. Unfortunately it seems that people never think about things like that until it is staring them in the face.

Probably the best defense against such situation is paying attention to your thoughts and keeping your eyes wide open. If you only would examine your own and others’ behavior you will discover that preventatives is low on the priority list for so many. That really is true pretty much across the board, and it is only after something starts happening that we begin thinking about it. Be that as it may, there is never anything wrong with just being informed and taking whatever measures that are necessary or represent common sense.

Have you jumped onto the baking bandwagon recently and you want to know the cake ingredients? You have reached the right place. Scroll down to find out what are the ingredients in a cake…

Many a times, we are not able to bake a cake to perfection, as we mix up the various cake ingredients. When we go to a supermarket, we are bewildered with the array of flours available on the shelf and we wonder, which one is the right one. The next in the line is the sweetener. Some of us do not consume sugar, then arises the question, “if not sugar, then what?”. Different recipes often use different fats and we are confused, which of the fats gives it the right consistency. These are just some of the examples, which come up when a newbie decides to bake a cake. This is an article which is entirely dedicated to the cake ingredients.

Basic Cake Ingredients

The first important point to remember when we choose the cake ingredients, is that the ingredients have to be of good quality and they also necessarily have to be fresh. If you are a supporter of the organic movement, you can make the organic choices, but the other choices that you make will certainly affect the final product. You may want to read on cake recipes.

Flour

This is one of the most basic ingredients. There are different types of flour, which can be used to make cake. You can either make use of wholemeal (also known as wheat flour) or all-purpose flour (commonly known as white flour). As the name suggests, wholemeal flour contains 100% of the wheat grain. When cakes are made with wholemeal, they often have closer texture. If you are making cake to be eaten at home for the family members, then you can certainly use this flour as it contains all the germ and little wheat barn. However, if you are making cake to be eaten by other than family, then you can make use of all-purpose flour. Both the wholemeal as well as white flour is available in plain as well as self-raising forms. If you are going to use self-raising flour, then you will have to strike the right balance of raising agents. The best, however, is to use plain flour and add the required quantity of baking powder. The normal quantity to be used is 2 Ѕ teaspoons of baking powder for about 8 oz of plain flour. An important point is to sieve the flour before you use it to make cake. Read on

Whole Wheat Flour Vs White Flour

Cake Flour Substitute

Self Rising Flour Substitute

All Purpose Flour vs Cake Flour

Fat

The method you are going to use to make cakes, will decide the fat you use. If you are going to make cakes using creaming method, then it is best to use soft margarine. If you are going to use rubbing-in method to make cake, then hard margarine is the option for you. You can also make use of butter as one of the ingredients in cake, but it will add its own distinctive flavor to the cake. While adding butter to make cake is essential, you use butter at room temperature. There are recipes, which also make use of combination of butter or margarine with lard, however, these days this method has fallen out of favor with most of the bakers. Oil is also used in some of the recipes. When it comes to use of oil, there are various options, you can choose from, however, the use of extra virgin olive oil is not recommended, as it has a distinct taste, which can spoil the taste of the cake. At the same time the low-fat spreads are also not recommended, as they are high on water content. Read more on

Butter Substitute

Margarine Substitute

Margarine vs Butter

Sweetener

The best sugar to make sugar is caster sugar, as it has fine texture. However, if you do not have caster sugar, you can also make use of granulated sugar. If you are going to make creamed cakes, then granulated sugar is not recommended, as it has slight grittiness and may cause reduction in volume. The most important point to note, is to never use icing sugar to make cakes, it should strictly be used only for icing.

Brown and unrefined sugar also lend a distinct flavor to the cake. Soft brown sugar can be used to make creamed cakes. If you are going to use the rub-in method, then demerara sugar is the sugar you would want to use. You can make use of other sweeteners as well. The most commonly used sweetener is honey. Read on brown sugar substitute.

Leaveners

The most commonly used leavener are eggs. Both beaten egg whites and yolks are used as leaveners. The other leaveners are baking powder and baking soda. Leaveners are used to expand the air bubbles that are beaten into the batter, but it is important to understand that they do not create new ones. You may want to read on

Baking Soda vs Baking Powder

Baking Powder Substitute

Baking Soda Substitute

Dairy

Milk contains proteins, which set or coagulate from the oven’s heat to form the structure of the cake. Milk powder can also be added to strengthen the structure of the cake . The other dairy product, which can also be used include buttermilk, sour cream or cream cheese. They all add more moisture and flavor to a cake and also help to keep them well. The acid present in the buttermilk and sour cream contain acid, that helps in tenderizing the gluten in the recipe. Read on sour cream substitute.

Flavoring

If you are making fruit cake, then you may want to use the fresh fruits for the flavor. The other flavors, which can be used are ground spices, extracts, citrus peels, citrus oil or even liquors. If you are going to use liquors, then it is recommended, you use only small quantities of liquor, as it has a tendency to dry out the cakes. The other possibility is, that it can cause the cake to fall, in case there is too much liquid flavoring in proportion to the other ingredients used to make the cake.

These are basic cake ingredients, which are used to make cakes in general. The other ingredients to make cake will depend on the specific ingredients mentioned in the recipes. When you are making cake, it is recommended, you do not alter the measurements mentioned in the recipe, else there are chances of you ruining the ultimate product itself.

Cutting the cake is the pinnacle of any birthday celebration. Contemporary birthday cakes are works of art. Children’s birthday cakes may have a picture of the celebrant featured on it or depict an entire scene (like a zoo). However, one must always remember, a cake is only as good as it tastes.

I believe that a homemade cake is the best birthday gift you can give a loved one or a friend. The cakes my mum baked for me as a child, especially, the bunny cake and the bus cake, are the ones I’ll always fondly remember.

Baking a cake for a birthday requires some planning. Ingredients need to be bought along with cake tins or appliances.

There is a wide range of ideas to pick from, if you are baking a cake for your own child or someone else’s. No matter how old the child is, there is always an appropriate cake option. All you have to be cued in about, is the current obsession of the child, be it soccer or Barbie. Popular character cakes are Winnie the Pooh, Blues Clues, Dora the Explorer, Mickey Mouse Clubhouse, Sesame Street, Elmo, Curious George, The Wiggles and Backyardigans. Little girls prefer Little Pony, Strawberry Shortcake, Care Bears, Hello Kitty, Barbie or princess cakes. While pretty and pink suits the girls, the boys appreciate special powers or anything on wheels! Little boy favorites are Spiderman, Superman, pirates, dinosaurs (especially Barney), trucks, cars, trains, Bob the Builder, Star Wars, Scooby Doo, SpongeBob SquarePants, and Thomas, the Tank Engine cakes. Sports theme cakes are popular among teenage boys.

If you are making a cake for an adult, you can focus on the quality of the cake over its dйcor. Here too, there are myriad options. These are my favorites…

Rich Moist Chocolate Cake

Ingredients

For the Cake

3 medium eggs

200g butter, cut in pieces

85g self-raising flour

1/4 tsp bicarbonate of soda

200g light muscovado sugar

200g golden caster sugar

85g plain flour

1 tbsp instant coffee granules

25g cocoa powder

200g good-quality dark chocolate, about 60% cocoa solids

75ml buttermilk (5 tbsp)

Grated chocolate or curls, to decorate

For the Ganache

200g good-quality dark chocolate, as above

284ml carton double cream (pouring type)

2 tbsp golden caster sugar

Preparation

Coat a 20cm round cake tin (7.5cm deep) with butter and line the base with parchment paper. Heat the oven to 140 degrees. Then chop up the chocolate into pieces, and place them in a medium sized, heavy-based pan. Add the butter to the chocolate. Next, stir the coffee granules into 125ml/4fl oz cold water and add it to the chocolate. Now, slowly heat this mixture over low heat until all the contents have melted. Ensure that it doesn’t overheat. While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl. Mix well so that it blends well, ensuring that the bicarbonate of soda is evenly distributed and press out any lumps that may appear. Start whipping up the eggs in a bowl, while adding the buttermilk to it.

Make a well in the middle of the flour mixture and gradually stir in the melted chocolate mixture and the egg mixture. You can do this by hand, using a hand-held mixer or in the blender. Continue mixing until the ingredients are well-blended and you have a smooth, slightly runny consistency. Pour this into the tin and bake for about 1 hour and 30 minutes. You can keep inserting a skewer in the center of the cake to check and when it comes out clean, that means your cake is baked. Allow it to cool in the tin itself. It may dip in the center, but don’t let that worry you. Once it reaches room temperature to touch, turn it out onto a wire rack to cool completely.

The next step is to make the ganache. Start by chopping the chocolate into small pieces and putting it in a bowl. Pour the cream into a pan, place it on medium heat and add sugar while bringing it to boil. Take it off the heat before it begins to boil and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.

Once the cake is cold, cut it into three layers. Place a little of the ganache between the layers. Pour the rest over the cake, letting it fall down the sides. Use a palette knife to scoop up the excess ganache and cover the sides evenly. The last step is to grate the chocolate over the cake or use chocolate curls to decorate it. Your yummy chocolate cake will stay moist and gooey for 3 to 4 days.

Scarlet Cake

Ingredients

For the cake

2 eggs

1 Ѕ cups sugar

1/2 cup vegetable shortening

1 cup buttermilk

1 tablespoon unsweetened cocoa powder

1 teaspoon salt

2 bottles (1 ounce each) red food coloring

1 teaspoon vanilla extract

1 teaspoon baking soda

1 tablespoon white vinegar

Butter for greasing pans

2 cups all-purpose flour and a little extra for dusting pans

For the icing

4 egg yolks

2/3 cup sugar

1/2 cup whole milk

8 ounces unsalted butter, softened, additional if needed

1 tablespoon vanilla extract, bourbon or rum

Chopped or halved pecans for decoration

Preparation

Evenly coat the entire inner surface of two 9-inch round cake pans with butter and then dust them with flour. Mix flour, cocoa and salt in a large bowl and then pass the mixture through a sifter at least three times for the cocoa powder to mix thoroughly. Keep it aside. Next, use an electric blender to beat the sugar and the shortening together. Blend in the eggs, one at a time. Ensure that you blend well after you add each egg. Once all the eggs are added, continue to blend, for another minute or so, till smooth.

Blend the flour mixture (in four parts) and the buttermilk (in three parts) alternatively, into the sugar mixture. Add the vanilla and food coloring to this, mixing it well till it achieves even coloring. Dissolve the baking soda in vinegar and add it to the mixture.

Preheat oven to 350 degrees. Distribute the batter equally between each prepared cake pan and bake for 20 to 25 minutes. You can test it by inserting a skewer into the center of the cake and when it comes out clean, that means your cake is baked. The two cakes will be your first and second layer. Allow them to cool in the pans and then turn them out onto wire racks and let them cool completely.

Start whisking the egg yolks in a large mixing bowl. Gradually beat in the sugar, until you have a thick pale yellow mixture. It should form a ribbon when a spoonful is dropped on the surface. Heat the milk till it is almost boiling and add it to the egg mixture, a little bit at a time. Cook this mixture in a heavy saucepan over medium heat, stirring with a wooden spoon until mixture has a custard like consistency. As soon as this happens, place the pan in cold water and whisk until its temperature drops to slightly warm. Transfer the batter to another bowl and add softened butter by spoonfuls. Mix in the vanilla, bourbon or rum. Your icing is now ready and should be smooth and thick. If it appears grainy or curdled, add some more softened butter, one teaspoonful at a time. Place it in the refrigerator, until it is cold but still spreadable.

Sandwich the icing between the two layers of cake and coat the top and sides with the remaining icing. Adorn the top with pecans, sprinkled or neatly placed around the edge.

Strawberry Cream Cake

Cake Ingredients

3 eggs

175g self-raising flour

175g unsalted butter , softened

1 tsp baking powder

175g golden caster sugar

1Ѕ tsp vanilla extract

Filling and Topping

Pink or red colored granulated sugar

4 tbsp strawberry jam

2 tbsp icing sugar, sifted

284ml carton double cream or whipping cream

1 tsp vanilla extract

Preparation

Coat two 18cm sandwich tins with butter and line the base with parchment paper. Mix all the cake ingredients together in a large bowl until smooth. Divide the batter equally between both the tins and level it out.

Preheat the oven to 180 degrees. Bake for 20-25 minutes until the cakes have risen well and are spongy. You can test them by inserting a skewer into the center of each cake. If it comes out clean, you know, your cake is baked. Cool the cakes in their tins for 5 minutes and then turn them out onto a rack to cool completely.

Lightly whip the cream while adding the icing sugar and vanilla.

Peel off the paper from the cakes. Use one cake as the bottom layer and spread the jam on top of it. Spread the whipped cream on top of the jam. Place the other cake on top of the cream, forming the upper layer. Spread the remaining cream over the top with a palette knife.

Sprinkle sugar in the shape of a heart on the top of the cake.

While baking a cake, it is a good practice to have all the ingredients measured and kept ready. This will make the process go smoother and faster. Try not to sample too much of the batter as you prepare it; enjoy the aroma that permeates your home while you bake the cake.

After the Roe V Wade decision, I launched into battle in the ‘made from scratch’ mode.  I spent countless hours and monies on issues at the national level.  I focused on what I thought at the time were the “big picture issues.”  I wrote, called, volunteered, contributed (or spent time deciding not to contribute) to U.S. Rep and Senate races.  I wrote letters to the editor to newspapers, marched, and the list goes on and on.  Was I wrong?  No!  At the time was my motivation correct?  IMO, yes.  But all this effort kept my eye on the separate ingredients in this single toxic box cake mix called socialism/communism/progressivism/whatever.

Over the decades while I was busy focusing on those separate ingredients, there was a shadow/parallel national government being built and instituted right under my nose.  It was done slowly, deliberately and with disdain for the precepts found in the Declaration of Independence.  Today, this shadow/parallel government is poised to usurp what is left of our Constitutional Republic.  They are at the baking stage, if you will.  The only ingredient they need is a fairly decent outbreak of violence from which to launch a full take-over.

I came to realize there was already a box cake mix I had in the pantry to thwart the above mentioned shadow/parallel government – my home State.  Virginia needs to be taking the fight to the national government, not me personally.  Imagine the enemies of our Constitutional Republic having to deal with 50 different box mixes and the massive number of ingredients they comprise instead of just having to deal with one?  How much more money, time and effort would be needed to battle in 50 different places instead of just one?

My thanks to each and every one of you that I have met over the years at Townhall, Blogspot and, here at WordPress.  Each of you has contributed to the revelation I have tried to articulate above in a creative manner.

This is going to be a weekly segment that I am planning on doing on my love of cooking and baking, Yes that is right I am a guy that likes to cook and bake we do exist lol I will be looking at using this segment to give all you that are looking for a new recipe for dinner or for baking, I will be adding only things that I have tried and tested so I may not be able to give you a new one each week These recipes I will be offering will be as simple as I am able to make them with tips on my experiences that I have had.

So subscribed or bookmark me and check back regularly for something new! Hope you enjoy this weeks instalment!

One Cake from me to you

So as you can see from the above picture I have created a duel layer Toffee cream filled Banoffee cake It was scrumptious by the way Below is the list of ingredients including the method in how to recreate your own version have fun Baking!!

FOR THE CAKE:

• 200g Caster Sugar
• 200g Softened Butter
• 4 eggs, beaten
• 200g Self-Rising Flour
• 1tsp Baking Powder
• 2tsp Milk
• 1tsp Vanilla, extract
• 2 Mashed, ripe Bananas

FOR THE FILLING:

• 284ml double cream
• 4tbsp Banoffee Toffee (Merchant Gourmet Banoffee Toffee, from major supermarkets is ideal. See Notes for another option)
• 1 Banana, Sliced

:

1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together including the vanilla extract and 2 mashed, ripe bananas, until you have a smooth, soft batter.
2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
3. For the filling, whip the double cream and fold through the Banoffee toffee. To serve, spread half of the cream over one of the cakes, then top with another sliced banana.
4. Sandwich together, then cover with more cream then decorate the cake with an elegant drizzle of Banoffee toffee. Keep in an airtight container and eat within 2 days.

---

NOTES:-

This cake was delicious! However I couldn’t find a toffee sauce, so made my own, which worked really well…

4oz Butter, 4oz Soft brown sugar, 2tbsp Golden syrup, 1 Small tin of evaporated milk,

Place all the ingredients into a pan on a medium heat, melt the sugar and bring to a gentle boil stiring occasionally, simmer for 7 mins. Take off heat and leave to cool.

With this sauce I placed some in the middle of the cake with the cream and chopped banana; then mixed some in with the remaining whipped cream for the top of the cake.

So this is my first segment for our hopefully Weekly instalment of SUNDAY SANDWICHES recipe weekend

Much Love <3