My Attempt at a Fresh Cream Cake – TJ

Hey guys,

I’ve been hooked on watching baking video’s on Youtube for quite some time and I thought that it was about time I get practising in order to become the professional I always wanted to be.

So here’s a set of Ingredients I used/Prepared:

1)Self-Rising Flour 400g
2)Baking Powder 1tbsp
3)Caster Sugar 400g
4)Medium Sized Eggs X2
5)Margerine/Softened Butter 400G
6)Milk (Optional) 2/3Tbsp
7)Double Cream 600ml (Approx)
8)Icing Sugar (Optional)

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Things you need:

1)Piping bags
2)Mixing bowls
3)Spatulas
4)Various Decoration Icing Tips
5)Scales
6)Whisk
7)Spoons/Wooden Spoon
8)Sieve
9)Serving Plate
10)Baking Paper
11)Cooling Rack

Firstly take the Caster Sugar and room temp butter and mix together until you come to a paste that looks pale yellow and grainy from the sugar.

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2013-03-29 19.42.14

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Then in a separate bowl mix together the Self Raising flour and baking powder.

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Slowly stir in the flour to your sugar and butter mixture and when done add in the eggs.

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Once that has been added use a hand mixer to mix the batter, if the batter does not stir smoothly, you can add in another egg, but I have found that it tastes better with less eggs, or else the cake starts to smell like eggs once its out. I prefer to use milk to soften the batter.

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Once that’s done, separate into two grease proof Tins equally. Even though I used grease proof tins, I did line the bottom with baking paper it just make it a whole load easier once the cakes are done.

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CAKE 2

CAKE 2

CAKE 1

CAKE 1

So that is the finale, just pop into the oven, on a low heat and DON’T OPEN THE OVEN DOOR!!!! until you can see it’s risen and golden brown and ready to take out. If you keep opening the oven door it will NOT rise and your cake will look like a a weird looking pancake….. =D

The end

Oops I mean Voila your cake is done

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Take it our and leave it on a cooling rack to cool down ready to DECORATE!!!! YAY!!!

I left mine overnight as I have patience but if you think your family will nibble at the cake, just wait a few hours.

Once it’s cooled you can use the piping bag to pipe shapes into the cake, don’t worry if it doesn’t look that great, trust me it will taste great

Icing sugar and double cream

Icing sugar and double cream

Double cream after whisking

Double cream after whisking

Line the top on the bottom cake to be the middle filling, I usually use jam but I didn't have any o I used the cream

Line the top on the bottom cake to be the middle filling, I usually use jam but I didn’t have any o I used the cream

After a light layer of cream coating

After a light layer of cream coating

Pop on the top

Pop on the top

Until it looks like a big fat jammy dodger =D YUM

Until it looks like a big fat jammy dodger =D YUM

Once you’ve finished decorating, chill in the Fridge until you’re ready to serve

After I'm done

After I’m done

And then ENJOY

Yum

Yum

Hope you liked this cookery club post,

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Power to the Peaceful
TJ

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