Please remember that food prepared for allergies must be prepared in a totally clean area and away from any food content that isn’t part of the recipe.
Only use totally clean utensils, clean mixer and clean mixing bowls.
Everything you use must be totally free from any food product that isn’t part of the menu, please be careful because cross contamination is easily done without realising it.
Classic jam roly poly This delicious pudding will bring back all of your childhood memories. Feel free to use any flavour jam you prefer. It’s the perfect winter comfort food. Serve with lashings of fresh custard.
This is the classic red velvet cake! This recipe makes a gorgeous, deep red colour that never fails to impress. Top with cream cheese icing for a traditional finish.
Preheat the oven to 180 C / Gas 4. Grease two 23cm round cake tins and line the bottoms with baking parchment.
Combine the flour, cocoa and salt. Set aside.
In a large bowl, start whisking the butter. Once creamy, incorporate the sugar in two batches, whisking between each addition.
Whisk in the eggs one by one, then the vanilla extract and vegtable oil
Start adding the flour mixture to the butter mixture in batches, whisking well after each addition. The cake mixture will be thick. Add the buttermilk and food colouring; whisk till smooth.
Working quickly, combine the bicarb and vinegar. Fold into the cake mixture. Once incorporated, divide the mixture between the two tins
Bake in the preheated oven for 25 to 30 minutes, or until a skewer inserted in the centre comes out clean. Remove and cool slightly in the tin before turning out onto a wire rack to cook completely.
Once the cakes are completely cool, place the first layer on a serving plate. Cover the top with cream cheese icing. Place the second layer on top of the first, then ice the top and sides, if desired, with additional icing.
Black Forest Gateau! This may seem like a chore to make, but the end result is well worth it. Layers of chocolate sponge, black cherry topping and whipped cream icing.
Preheat oven to 180 C / Gas 4. Grease and flour two 23cm (9 in) round cake tins; cover bottoms with baking parchment.
In a large bowl, combine flour, 400g sugar, cocoa, baking powder, bicarb and salt. Add eggs, milk, oil and 1 tablespoon vanilla; beat until well blended. Pour cake mixture into prepared tins.
Bake for 35 minutes, or until a skewer inserted into centre comes out clean. Cool layers in tins on wire racks for 10 minutes. Loosen edges, and remove to racks to cool completely.
To make the cherry filling: Drain cherries, reserving 125ml juice. Combine reserved juice, cherries, 200g sugar and cornflour in a 2 litre saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
To make the icing: Combine whipping cream and icing sugar in a chilled bowl. Beat with an electric mixer at high speed until stiff peaks form.
With long serrated knife, split each cooled cake layer horizontally in half. Break one split layer apart into crumbs; set aside. Reserve 1/4 of the whipped cream icing for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands.
To assemble: Place one cake layer on cake plate. Spread with whipped cream icing, then top with 180ml cherry topping. Top with second cake layer; repeat layers of whipped cream icing and cherry topping. Top with third cake layer. Ice side of cake. Pat reserved crumbs onto icing on side of cake. Spoon reserved icing into pastry bag fitted with star tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.