- 350g plain flour
- 85g golden caster sugar
- 85g light muscovado sugar
- 1 tbsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- zest 2 lemons or small oranges
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 284ml carton soured cream
- 1 tsp vanilla extract
- 100g butter, melted
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Heat oven to 200C/fan 180C/ gas 6. Line a 12-hole muffin tin with paper cases. Mix the flour, sugars, baking powder and zest. In another bowl, beat the eggs, then stir in the cream, vanilla and butter and pour into the dry ingredients. Stir to mix but don’t overbeat. Spoon into cases.
Bake for 25 mins. Leave to cool in the tin for 5 mins, then turn out and leave to cool completely on a wire rack.
Pudsey’s honey bees – Ainsley HarriottColour white ready-to-roll icing blue, black, yellow, green and orange with paste food colourings (leave some white). Half-knead white icing into blue to look like sky. Roll out and cut circles to fit cakes. Brush cakes with honey; lay circles on top. Make a template and cut bees from rolledout black icing. Cut stripes and use a cutter to make flowers from rolled yellow icing, and wings from white. Shape antennae, flower stalks and centres from coloured icing. Attach with honey.
Toffee apples - Gary RhodesMelt a knob of butter, add 3 eating apples, peeled and cut into 1cm dice, and cook until soft, then drain any juices. Briefly bubble 3 heaped tbsp golden syrup and 1 scant tbsp black treacle together to thicken slightly. Mix half with apples. Cool and stir in 50-75g soft fudge, chopped into small dice. Spoon onto cakes and drizzle with the rest of the syrup.
Flowery Italian flag – Angela HartnettColour white ready-to-roll icing red, green and yellow with paste food colours (leave some white). Use a cutter to make flowers from rolled-out white, red and green icing. Roll small balls from yellow icing and press into flower centres. Mix 3-4 tbsp water into 300g fondant icing sugar, spread over cakes, then leave to set slightly. Lay flowers in lines on top.
Share your good fortune – Anjum AnandColour some white ready-to-roll icing brown with paste food colour, then use to shape boxes. Damp edges and brush with edible gold glitter and leave to dry. Cut circles from rolled-out white icing to fit cake tops. Brush cake tops with honey, lay a circle and box on top of each, then fill and spill with small colourful sweets, jumbo edible confetti, sugar ‘diamonds’, gold dragees and edible gold sparkles.