Gluten Free Fairy Cakes

Gluten Free Fairy Cakes

Gluten Free Fairy Cakes

Gluten Free Fairy Cakes
Gluten Free Fairy Cakes
Print Recipe
Gluten Free Fairy Cakes
Servings Prep Time
12 cakes 5 min
Cook Time
25 min
Servings Prep Time
12 cakes 5 min
Cook Time
25 min
Gluten Free Fairy Cakes
Gluten Free Fairy Cakes
Print Recipe
Gluten Free Fairy Cakes
Servings Prep Time
12 cakes 5 min
Cook Time
25 min
Servings Prep Time
12 cakes 5 min
Cook Time
25 min
Ingredients
Servings: cakes
Instructions
  1. pre heat oven to gas mark 5 / 190c
  2. beat sugar, eggs, vanila, milk and oil together
  3. add flour, bicarb and baking powder
  4. when mixed propperly put into paper cases
  5. bake at 190 C / Gas mark 5 for 25 minutes.
Recipe Notes

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.

Don’t use wooden utensils.

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Oat Blueberry Muffins

Oat Blueberry Muffins in ellesmere port

A moist and tender blueberry muffin made with oats and flour. They last long and you can also freeze them

Oat Blueberry Muffins in ellesmere port
Oat Blueberry Muffins
Print Recipe
Oat Blueberry Muffins in ellesmere port
Servings Prep Time
12 muffins 5 min
Cook Time
20 min
Servings Prep Time
12 muffins 5 min
Cook Time
20 min
Oat Blueberry Muffins in ellesmere port
Oat Blueberry Muffins
Print Recipe
Oat Blueberry Muffins in ellesmere port
Servings Prep Time
12 muffins 5 min
Cook Time
20 min
Servings Prep Time
12 muffins 5 min
Cook Time
20 min
Instructions
  1. pre heat oven to 220 C / Gas 7
  2. Combine oats, flour, sugar, baking powder and salt.
  3. Mix in milk, egg, and oil; mix just until dry ingredients are moistened.
  4. Fold in blueberries.
  5. Fill greased muffin cups 2/3 full.
  6. Bake at 220 C / Gas 7 for 20 to 25 minutes.
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red velvet cake

red velvet cake in Ellesmere Port

red velvet cake

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.

red velvet cake in Ellesmere Port
red velvet cake
Print Recipe
red velvet cake
Servings Prep Time
10 people 45 min
Cook Time
35 min
Servings Prep Time
10 people 45 min
Cook Time
35 min
red velvet cake in Ellesmere Port
red velvet cake
Print Recipe
red velvet cake
Servings Prep Time
10 people 45 min
Cook Time
35 min
Servings Prep Time
10 people 45 min
Cook Time
35 min
Ingredients
Servings: people
Instructions
  1. Preheat the oven to 180 C / Gas 4. Grease two 23cm round cake tins and line the bottoms with baking parchment.
  2. Combine the flour, cocoa and salt. Set aside.
  3. In a large bowl, start whisking the butter. Once creamy, incorporate the sugar in two batches, whisking between each addition.
  4. Whisk in the eggs one by one, then the vanilla extract and vegtable oil
  5. 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.
  6. Working quickly, combine the bicarb and vinegar. Fold into the cake mixture. Once incorporated, divide the mixture between the two tins
  7. 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.
  8. 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.
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Carrot cake

Carrot cake in Ellesmere Port

Carrot cake

carrot cake is a great way to get children to eat vegetables without even noticing. my creamy icing is lighter in fat than a traditional one, as it uses ricotta cheese.

Carrot cake in Ellesmere Port
Carrot cake
Print Recipe
Servings Prep Time
10 people 30 min
Cook Time
50 min
Servings Prep Time
10 people 30 min
Cook Time
50 min
Carrot cake in Ellesmere Port
Carrot cake
Print Recipe
Servings Prep Time
10 people 30 min
Cook Time
50 min
Servings Prep Time
10 people 30 min
Cook Time
50 min
Ingredients
cake
Orange ricotta icing
Servings: people
Instructions
  1. Preheat the oven to 180ºC (350ºF, gas mark 4). Grease a 20 cm (8 in) round deep cake tin and line the bottom with baking parchment.
  2. Sift the wholemeal and white flours and the cinnamon into a large bowl, tipping in any bran left in the sieve. Coarsely chop about two-thirds of the brazil nuts and stir into the flour with the raisins. Thinly slice the rest of the brazil nuts lengthways and set aside.
  3. In another bowl, beat together the sugar and oil with a wooden spoon until well combined. Beat in the eggs one at a time, then stir in the grated carrots and orange zest and juice. With a large metal spoon, carefully fold the carrot mixture into the flour mixture, just until combined. Do not overmix.
  4. Spoon the mixture into the prepared tin. Bake for 50 minutes or until risen and firm to the touch. Leave the cake in the tin for 5 minutes, then turn out onto a wire rack and peel off the lining paper. Cool completely.
  5. To make the icing, put the ricotta in a bowl, add the sugar and orange zest, and beat with a wooden spoon.
  6. When the cake is cold, spread the icing on top. Scatter over the reserved sliced brazil nuts, letting some stick up out of the icing at different angles. The cake can be kept, covered, in the fridge for up to 3 days.
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Black Forest cake

Black Forest cake in Ellesmere Port

Black Forest cake

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.

Black Forest cake in Ellesmere Port
Black Forest cake
Print Recipe
Black Forest cake
Servings Prep Time
12 people 1 huor
Cook Time
35 min
Servings Prep Time
12 people 1 huor
Cook Time
35 min
Black Forest cake in Ellesmere Port
Black Forest cake
Print Recipe
Black Forest cake
Servings Prep Time
12 people 1 huor
Cook Time
35 min
Servings Prep Time
12 people 1 huor
Cook Time
35 min
Ingredients
sponge
cherry filling
Cream Icing
Servings: people
Instructions
  1. Preheat oven to 180 C / Gas 4. Grease and flour two 23cm (9 in) round cake tins; cover bottoms with baking parchment.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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Jam Sponge Cake

jam sponge cake in Ellesmere Port

Jam Sponge Cake

The perfect party cake, a jam sponge is a traditional bake everyone will love.

jam sponge cake in Ellesmere Port
Jam Sponge Cake
Print Recipe
Servings Prep Time
10 slices 10 min
Cook Time
25 min
Servings Prep Time
10 slices 10 min
Cook Time
25 min
jam sponge cake in Ellesmere Port
Jam Sponge Cake
Print Recipe
Servings Prep Time
10 slices 10 min
Cook Time
25 min
Servings Prep Time
10 slices 10 min
Cook Time
25 min
Ingredients
Sponge
Filling
Servings: slices
Instructions
  1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
  2. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
  3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon. Bake for about 25 to 30 mins until golden and the cake springs back when pressed.
  4. Turn onto a cooling rack and leave to cool completely.
  5. To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it.
  6. Spread the butter cream over the bottom of one of the sponges. Top it with jam and sandwich the second sponge on top.
  7. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
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Chocolate Cake

cholate cake filling

Chocolate Cake

Chocolate cake perfect for birthdays, this is a great recipe for an easy, foolproof chocolate cake. It’s moist and bouncy and will keep well for 4-5 days

cholate cake filling
Chocolate Cake
Print Recipe
Servings Prep Time
12 10
Cook Time
35
Servings Prep Time
12 10
Cook Time
35
cholate cake filling
Chocolate Cake
Print Recipe
Servings Prep Time
12 10
Cook Time
35
Servings Prep Time
12 10
Cook Time
35
Ingredients
sponge
Filling
Servings:
Instructions
  1. Pre heat oven to gas mark 5
  2. Beat sugar and oil together
  3. Beat in the eggs
  4. Add vanilla
  5. Mix in the coco powder
  6. Mix in the milk
  7. Add the flour and salt and mix properly
  8. When properly mixed place into baking tray and bake for about 30 min or until probe comes out clean
Filling
  1. Bring cream to boil in a sauce pan
  2. Remove of heat when boiling and add chocolate
  3. Stir until chocolate is melted completely
  4. When chocolate is melted stir in icing sugar
  5. Leave to cool then spread between your layers of cake
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Chocolate Muffins

Chocolate Muffins

Chocolate Muffins
Print Recipe
Servings Prep Time
24 10
Cook Time
15
Servings Prep Time
24 10
Cook Time
15
Chocolate Muffins
Print Recipe
Servings Prep Time
24 10
Cook Time
15
Servings Prep Time
24 10
Cook Time
15
Ingredients
Servings:
Instructions
  1. Heat oven to 190C / fan 170C / gas 5.
  2. Sieve your entire dry ingredient into a bowl
  3. Mix wet ingredients together
  4. Add dry to wet and mix well
  5. Dived into muffin cups and put in oven for 15 to 20 min
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