Carrot cake with maple buttercream

I have previously posted a carrot cake recipe but came across this one recently and tried it with a maple syrup buttercream which I think worked really well so decided to post the new recipe and video.

The history of carrot cake dates back to the medieval period - from the 5th century to the 15th century. Carrots were used as a sweetener because other sweeteners were scarce at this time. According to 1NutritionFactsGuide.com, carrots contains more sugar than any other vegetables. Originally carrot puddings were more made but from the 1900's the concept of the carrot cake became more popular. During the Second World War when sugar was rationed the carrot cake grew in popularity. It was not until the 1960's that they became commonplace in the United States. Nowadays they are in all coffee shops and cafes.

To watch a  video of me making the cake please click on the video below:


Equipment
Large mixing bowl
Electric mixer
Sieve
Measuring jug
square cake tin 8" by 8"

Carrot cake
150g (5 1/4 oz) dark muscavado sugar
175ml (6 fl oz) vegetable oil/sunflower oil
3 eggs
175g (6 oz) self raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
175g (6 oz) grated carrots
100g (3 1/2 oz) sultanas

Preheat the oven to 180 degrees centigrade (350 fahrenheit or gas mark 4). First beat together the oil, eggs, sugar and beat well until all mixed. Add in the carrot and sultanas and mix together.  Then add in the sieved flour, bicarbonate of soda, cinnamon and nutmeg and mix together.

Pour the mixture into the baking tin. Bake in the centre of the oven (with the oven on a regular (not fan) setting) for about 40 to 45 minutes. Once cooked the cake should feel springy to the touch and a cake tester or tooth pick should come out clean. Allow to cool for about 10 minutes in the tray and then cool on a wire rack. Leave to cool completely before adding the buttercream topping.

Maple buttercream frosting - see alternative cream cheese version below

350g (12 1/4 oz) icing sugar
175g (6oz) softened unsalted butter
3 tbsp maple syrup

 Cream cheese alternative

350g (12 1/4 oz) icing sugar
100g (3 1/2 oz) cream cheese
75g (2 1/2 oz) softened unsalted butter
3 tbsp maple syrup


Sieve the icing sugar and beat in the butter (and cream cheese) and maple syrup with an electric beater (starting very slowly).  It should be smooth and thick and creamy.

Using a palette knife spread the frosting over top of the cake. It should be a generous thick frosting making sure you spread it right to the edge of the cake.

Cut into squares.

Chocolate Victoria Sponge

Following several email requests for a basic chocolate cake, I have modified my Victoria Sponge recipe to create a light chocolate cake with chocolate buttercream.

To watch a video of this cake being made please click on the image below:

Victoria Sponge Ingredients 
285g butter or margarine (at room temperature)
285g caster sugar
240g self-raising flour
45g cocoa
2 teaspoons (12.5ml) baking powder
5 Eggs

Buttercream Ingredients 
150g softened butter
300g icing sugar
40g cocoa
3 tablespoons (45ml) warm water

Equipment required 
2 greased 8-inch (20cm) sandwich tins
Sieve
Large mixing bowl
Electric whisk

This cake uses the all in-in-one method so first sieve the flour, cocoa and baking powder into a large bowl and then add all the other ingredients into the bowl.  Using an electric whisk beat the ingredients together, starting slowly then on medium speed until you get a smooth, creamy consistency.  Ensure it is all mixed together.

Divide the mixture between the two sandwich tins and bake at 180 degrees centigrade (350 degrees fahrenheit) for 30-40 minutes. The cake should be springy to the touch.  When cooked leave to cool for a few minutes and then turn out onto a wire rack to cool completely.

Once the cakes are cool make the buttercream - first soften the butter by beating slowly and then gradually add the sieved icing sugar and cocoa and the water.  Slowly beat together until smooth.  If the buttercream is still thick then add a little more water.

Spread the buttercream on one half of the sponge and sandwich together. Sieve icing sugar and cocoa on top

Mini Victoria Sponges

The Victoria Sponge recipe on my blog has been the most popular entry and so I thought i would share this recipe for mini versions of them. It makes a great change from cupcakes and everyone gets their own individual cake! In the 'Equipment required' section below I have also given a link to get the cake tin I used which is perfect for these.

Mini Victoria Sponges

Mini Victoria Sponges

Mini Victoria Sponges

Watch a video of how to make Mini Victoria Sponges:

Sponge Ingredients
180g self raising flour
180g unsalted butter (at room temperature)
180g caster sugar
1/2 teaspoon baking powder
pinch salt 
3 eggs
1 teaspoon vanilla extract

Equipment required
Large mixing bowl
Electric whisk
Deep bun tin (this one from Lakeland is perfect)


Preheat the oven to 180 degrees centigrade on a conventional setting (170 fan)(350 fahrenheit or gas mark 4).  First cream together the butter and sugar until light and creamy.  Then add the eggs one at a time and add a small amount of flour with the last egg to stop the mixture from curdling.  Add the vanilla extract and stir in.  Once all mixed, add the rest of the flour with the baking powder and salt (sieved) and fold in.

Put the mixture into the tin and fill about three-quarters full and bake for about 12-15 minutes. Leave them in the tin to cool and then take them out and put them on a wire rack to completely cool.


Buttercream filling
150g unsalted butter (at room temperature) 
300g icing sugar 
1 teaspoon valilla extract

Plus strawberry jam

Soften the butter first and then add the sifted icing sugar and vanilla essence and mix together slowly until fully mixed and creamy.

With the jam mix it in a bowl first to soften it to make it easier to spread.

Once the cakes are cooled cut them in half and spread jam on the top of the bottom sponge and some buttercream on the bottom of the top one and sandwich together. Sprinkle the top with icing sugar.

Madeira cake

The Madeira cake dates back to an old english recipe in the 18th century. It is similar to an american pound cake or yellow cake.  Many people mistakenly believe that this originates from the island of Madeira but in fact it got its name because it used to eaten with Madeira wine which was very popular in 18th century.  It is now more often served as part of afternoon tea.

Watch a video of how to make this cake:

Ingredients 

240g unsalted butter at room temperature 

200g caster sugar
3 eggs
zest and juice of one lemon
220g self raising flour
80g plain flour

Equipment Required

large bowl

electric mixer

loaf tin
greaseproof paper

Preheat the oven to 170 degrees centigrade on a conventional setting (or 160 on a fan setting) (360 fahrenheit or gas mark 5).  First cream together the butter and sugar until light and creamy.  Add the lemon zest and mix together.  Then add the eggs one at a time and add a small amount of flour with each egg to stop the mixture form curdling.  Once all mixed, add flour and mix together (ideally manually rather than using the mixer).Finally add the lemon juice.  Spoon the mixture into the tin and then sprinkle a tablespoon of caster sugar on the top.  

Bake for amount an hour until a skewer comes out clean.  Leave to cool in the tin and then turn out on to a wire rack to cool.

Halloween Cupcakes

As it is nearly halloween I thought I would add a recipe and a few ideas for some fun halloween cupcakes.

I have just given a basic recipe and some ideas for toppings but i am sure that you are more creative than me!

Halloween Cupcakes www.howtomakecakes.co.uk

Halloween Cupcakes www.howtomakecakes.co.uk

Halloween Cupcakes www.howtomakecakes.co.uk

Halloween Cupcakes www.howtomakecakes.co.uk

Watch a video of how to make this cake and decorate them:

Ingredients for the cupcakes

120g unsalted butter at room temperature 

400g caster sugar
360g plain flour
1 1/2 tablespoons baking powder
1/4 teaspoon salt
3 eggs
350ml milk
1 teaspoon vanilla extract

Ingredients for the buttercream

100g unsalted butter at room temperature 

200g icing sugar
2 tablespoons boiling water
food colouring as required

Other ingredients
fondant icing
piping icing
anything else you want to use to be creative!

Equipment Required

large bowl

electric mixer

cupcake cases

cupcake tin

Preheat the oven to 190 degrees centigrade (or 360 fahrenheit or gas mark 5).  First mix together the butter, caster sugar, flour, salt and baking powder with an electric mixer until it is a breadcrumb type consistency.  Add the eggs into the milk with the vanilla essence and lightly whisk together in a separate bowl. Add about three-quarters of this to the breadcrumb mixture and beat together and then add the rest of the milk mixture and mix until a smooth batter.

Put the cupcake cased into the bun tin and fill about two-thirds full with the mixture.

Bake in the oven for around 15-20 minutes (not on the fan setting) unit springy to the touch and starting to lightly brown. 

Leave them to cool for a few minutes in the tin and then put on a cooling rack to cool completely before adding any topping. 

To make the buttercream first beat the butter with an electric mixer to soften. Then add the icing sugar and boiling water and carefully mix together until creamy and smooth.  Split between bowls to add different colours as required.

Please see the video for ideas of how to decorate using simple approaches that you can get the kids to help you with. The decoration approaches are:
(1) Creating a spiderweb with buttercream icing and piping icing.
(2) Using fondant icing to create words and pictures.
(3) Piping words onto the buttercream icing.

Sticky Toffee Squares

These toffee squares are a 'traybake' with a nice sticky syrup on the top.  the sponge is made with dates in which makes it moist and sticky.

Watch a video of how to make this cake:

Ingredients for the sponge

90g unsalted butter at room temperature 

140g caster sugar
180g pitted dates, chopped
1/2 teaspoon bicarbonate of soda
175ml boiling water
1 egg
180g self raising flour
1 teaspoon vanilla extract

Ingredients for the toffee sauce

85g light soft brown sugar
40g butter
2 tablespoons of cream or full fat milk

Equipment Required

large bowl

electric whisk

sieve

saucepan

8-inch square tin

Preheat the oven to 180 degrees centigrade (or 350 fahrenheit or gas mark 5).  First put the dates, boiling water and bicarbonate of soda in a saucepan and gently heat for 5 minutes.

While that is cooking put the butter and sugar in a  large bowl and beat together using an electric whisk until light and fluffy. Then add the egg and vanilla extract and add the cooked date mixture and beat beat together.

Sift the flour and fold this into the mixture so that it is totally absorbed.  Pour into a greased 8inch by 8inch cake tin.

Bake in the preheated oven for 30 - 40 minutes (not on the fan setting) until the sponge is springy to the touch. Be careful to check after 30 minutes and not to overcook it.

When the cake is cooked make the toffee sauce.  Put all the ingredients for the sauce into a saucepan and put on a low heat to melt.  While this is happening prick the sponge with a fork or cake tester for the sauce to absorb in.  Once the sauce is melted down pour it over the sponge so that it is evenly spread. Some will absorb in and some will sit on the top.  

Leave it to cool in the tin and then cut into squares.

Cherry Madeleines

Madeleines are made using a delicate Genoise sponge. This produces a light sponge which comes from the way the eggs and sugar are whisked together over a gentle heat.  The sponge can collapse easily and to make it a little more robust, cornflour is added.


It is believed that Madeleines date back to the 18th century and that they originate from the Lorraine district of France.  They are traditionally shell shaped and could be named after Madeleine Palmier who was pastry chef Louis XV's  Father-in-law, Stanislaw Leszczynski, King of Poland and Duke of Lorraine.

Watch a video of how to make this cake:

Ingredients

65g unsalted butter

65g plain flour

1.5 teaspoons cornflour

2 eggs

65g caster sugar

0.5 tsp vanilla extract

30g glace cherries

Equipment Required

large bowl

electric whisk

sieve

saucepan

madeleines tin

First melt the butter in a small saucepan and leave to cool.

Then put the eggs, sugar and vanilla extract in a large bowl and place over a pan of simmering water.  Whisk the mixture using an electric whisk until the mixture is thick, pale and has tripled in volume.  It should leave a thick trail as it drops off the whisk.  Remove from the heat and continue to whisk for another couple of minutes until the mixture is cool.

Sift the flours twice and then a third time into the mixture and gently fold it in using a 'figure of eight' movement.  When it is nearly blended pour the cooled butter down one side of the bowl and blend it into the mixture. Then gently stir in the glace cherries.

Spoon the mixture gently into the holes of the tin and fill to the top and then bake at 190 degrees Celsius (375 Fahrenheit or Gas Mark 5) for 10 - 12 minutes.  The cakes should be springy and golden.  

Allow them to cool for a couple of minutes in the tin before turning out onto a wire rack to cool.  Dust with icing sugar before serving.

Variations - rather than using glace cherries you could add a tablespoon of cocoa to make chocolate madeleines or add 20g of orange zest and a tablespoon or orange juice for orange madeleines.