Vintage Chocolate Chip Cookies

Ingredients

  • 150g salted butter, softened
  • 80g light brown muscovado sugar
  • 80g granulated sugar
  • 2 tsp vanilla extract
  • 1 large egg
  • 225g plain flour
  • ½ tsp bicarbonate of soda
  • ¼ tsp salt
  • 200g plain chocolate chips or chunks

Cherry & Amaretti Crumble Cake

Ingredients

For the Cake
  • 175g Unsalted Butter (Softened)
  • 175g Unrefined Light Muscovado Sugar
  • 1 tsp Almond Extract
  • 1 Lemon Zest (Unwaxed)
  • 2 Eggs (Large)
  • 100g Soured Cream
  • 175g Self-Raising White Flour
  • ½ tsp Fine Sea Salt
For the Crumble
  • 150g Self-Raising White Flour
  • 100g Unsalted Butter (Cold, Cubed)
  • 75g Unrefined Light Muscovado Sugar
  • 75g Amaretti Biscuits (Crushed)
  • 40g Flaked Almonds
For The Cherry Layer
  • 250g Cherries Soaked in Kirsch

Christmas Reindeer Cake

Ingredients

For the Cake
  • 6 Free Range Large Eggs
  • 350g Self-Raising White Flour
  • 350g Unrefined Dark Muscovado Sugar
  • 350g Unsalted Butter (Softened)
  • 3 tsp Baking Powder
  • 80g Cocoa Powder
  • 10 tbsp Water (Boiling)
    For the Buttercream
  • 1kg Icing Sugar
  • 320g Unsalted Butter (Softened)
  • 50g Cocoa Powder
  • 100ml Whole Milk

For the Decoration

  • 100g Red Fondant Icing
  • 100g Chocolate Fondant Icing
  • 100g White Fondant Icing
  • 1 Gold Lustre Spray
  • 1 Festive Cake Decorations
For the Icing
  • 100g Icing Sugar
  • 1 Black Food Colouring

Groomsman Cake

Ingredients

For the Cake
  • 125g Self Raising White Flour
  • 125g Plain White Flour
  • ½ tsp Bicarbonate of Soda
  • 40g Cocoa Powder
  • 425g Unrefined Dark Muscovado Sugar
  • 240g Dark Chocolate (Broken Into Pieces )
  • 240g Butter (Unsalted, Softened)
  • 145ml Water
  • 4 Eggs (Free Range, Medium)
  • 95ml Buttermilk
For the Buttercream
  • 160g Butter (Unsalted, Softened)
  • 300g Icing Sugar
  • 200g Nutella
  • 1-2 tbsp Milk
For the Decoration
  • 1kg Black Sugar Paste Icing
  • 500g White Sugar Paste Icing

Toffee Apple Crumble Layer Cake

Ingredients

For the Sponge
  • 750g Unsalted Butter (Softened)
  • 600g Unrefined Golden Caster Sugar
  • 150g Unrefined Light Muscovado Sugar
  • 12 Free Range Large Eggs
  • 750g Self Raising Flour
  • 0.5tsp Baking Powder
  • 180ml Whole Milk
  • 0.5tsp Vanilla Extract
For the Crumble
  • 225g Plain White Flour
  • 135g Unrefined Soft Brown Sugar (We Like Billington’s)
  • 1tsp Sea Salt
  • 150g Unsalted Butter (Cold & Cubed)
For the Cinnamon Buttercream
  • 900g Unsalted Butter (Softened)
  • 1.95kg Icing Sugar
  • 2tsp Ground Cinnamon
  • 180ml Whole Milk
  • 1.5tsp Vanilla Extract
For the Filling & Topping
  • 1 Jar Apple Sauce
  • 300ml Salted Caramel
  • 10 Apple Crisps (Optional)

Pineapple Upside Down Cake

Ingredients

For the Topping
  • 60g Unsalted Butter (Softened)
  • 60g Unrefined Light Muscovado Sugar
  • 7 Pineapple Rings (Tinned)
  • 7 Glace Cherries
  • 1 tsp Vanilla Extract (We Like Nielsen Massey) 
For the Cake
  • 110g Unsalted Butter (Softened)
  • 110g Caster Sugar (we like Silver Spoon)
  • 110g Self-Raising White Flour
  • 1½ tsp Baking Powder
  • 1 tsp Vanilla Extract (We Like Nielsen Massey)
  • 2 Free Range Large Egg(s)

The ultimate makeover: Carrot cake

Ingredients

For the cake
  • 1 medium orange
  • 140g raisin
  • 125ml rapeseed oil
  • 115g plain wholemeal flour
  • 1 tsp baking powder, plus a pinch
  • 1 tsp bicarbonate of soda
  • 1 rounded tsp ground cinnamon
  • 140g dark muscovado sugar
  • 280g finely grated carrot(about 375-400g carrots before peeling)
  • 2 eggs
  • 115g self-raising flour
For the frosting
  • 100g light soft cheese, straight from the fridge
  • 100g quark
  • 3 tbsp sifted icing sugar
  • ½ tsp finely grated orange zest
  • 1 ½ tsp lemon juice