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This recipe is by Richard Burr from The Great British Bake Off. I modified the recipe to just one cake instead of 18 mini-cakes. For the sponge: unsalted butter, for greasing 75g/2½oz walnut pieces 225g/8oz caster sugar 225g/8oz unsalted butter 175g/6oz plain flour … Continue reading
3 tbsp Earl Grey tea 120g (4½ oz) unsalted butter 8 free-range eggs 250g (9oz) caster sugar 250g (9oz) plain flour Buttercream frosting Preheat the oven to 350F. Grease and flour a 8-in springform cake tin. Melt the butter in … Continue reading
KATHARINE HEPBURN’S BROWNIE RECIPE … translated from her memo above: Two 1-ounce squares bittersweet chocolate 1/4 cup (1/2 stick) unsalted butter (plus more for the pan) 1 cup granulated sugar 2 large eggs (unbeaten) 1/4 teaspoon salt 1 cup chopped walnuts 1/2 teaspoon vanilla 1/4 cup flour Set your oven at 325 degrees … Continue reading
200g caster sugar 200g softened butter 4 eggs, beaten 200g self-raising flour 1 tsp baking powder 2 tbsp milk Strawberry or raspberry jam Butter cream filling Heat oven to 350F. Butter two 20cm sandwich tins and line with parchment paper. … Continue reading
200 g flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 100 g peanut butter 100 g vegetable oil or butter 200 g brown sugar 2 large eggs 1 cup milk Beat sugar with oil/butter until creamy. … Continue reading
1/2 cup Nutella 1/2 cup cream cheese, softened 1/2 cup marshmallow fluff Beat together until fluffy. This is enough to fill one layer cake, but not enough to cover it.
100 g softened butter 140 g confectioners sugar drop of vanilla 2 tablespoons milk (optional) Beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract. Beat in the milk, if using.