Cakes & Bakes Recipes
Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your day and are ready to recreate the bakes at home.
We Baked:
- Red Velvet Gateaux
- Marbled Banana and Chocolate Loaf
- Salted Caramel Muffins
Red Velvet Gateaux
Ingredients:
- 280g unsalted butter, cubed and softened
- 245g caster sugar
- 3 eggs, beaten
- 25g cocoa powder, sifted
- 2 tsp vanilla extract
- 2 tsp red food-colouring paste
- 6 tbsp hot water
- 270ml buttermilk
- 1 tsp salt
- 335g self-raising flour, sifted
- 1 tsp white vinegar
- 1 tsp bicarbonate of soda
Method:
- Preheat your oven to 180°C (160°C fan) and grease and line two 20cm round cake tins.
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine the buttermilk and red food colouring in a jug.
- Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Mix until just combined.
- In a small bowl, mix the vinegar and bicarbonate of soda (it will fizz). Fold this into the batter.
- Divide the batter evenly between the prepared cake tins and smooth the tops.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the centre comes out clean.
- Allow the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
Cream Cheese Frosting
Ingredients:
- 200g cream cheese, softened
- 100g unsalted butter, softened
- 400g icing sugar, sifted
- 1 tsp vanilla extract
Method:
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the sifted icing sugar, beating until well combined and smooth.
- Stir in the vanilla extract.
Gateaux Assembly
- Place one cake layer on a serving plate and spread with a layer of cream cheese frosting.
- Place the second cake layer on top and cover the entire cake with the remaining frosting.
- Decorate as desired with red velvet crumbs, edible glitter, or fresh berries.
- Chill the cake for at least an hour before serving to allow the frosting to set.
Enjoy your delicious Red Velvet Gateaux!
Marbled Banana and Chocolate Loaf
Ingredients:
- 140g butter, softened
- 140g caster sugar
- 2 large eggs
- 1 tsp cinnamon
- 140g self-raising flour
- 1 tsp baking powder
- 3 very ripe bananas
- 2 tbsp cocoa powder
Method:
- Heat the oven to 180°C
- Cream together the butter and sugar until light and fluffy.
- Â Add the eggs slowly and continue to mix until the mixture is light and fluffy.
- mashed bananas – add into the mixture
- Fold in the sifted flour and baking powder.
- Divide the batter in half. Mix cocoa powder into one half.
- Add the batter to the tin in blobs, then use a skewer & swirl to marble
- Optionally, add a banana halved longways to the top or dried Banana Chips
- Bake for 30-40 minutes or until a wooden skewer inserted comes out clean.
Salted Caramel Muffins
Ingredients:
- 250g self-raising flour
- 150g light brown sugar
- 125ml whole milk
- 100g unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 150g caramel sauce
- 100g caramel chips
- Pinch of salt
Method:
- In a large mixing bowl, whisk together the flour, light brown sugar, and salt until well combined.
- In a separate bowl, beat the eggs, whole milk, melted butter, and vanilla extract until smooth.
- Gradually fold the wet ingredients into the dry ingredients, mixing gently until just combined.
- Stir in the caramel sauce and caramel chips until evenly distributed.
- Divide the batter evenly among the muffin cases, filling each about two-thirds full.
- Drizzle a small amount of caramel sauce on top of each muffin for extra caramel flavour.
- Bake in the preheated oven for about 20-25 minutes or until a skewer inserted into the centre of a muffin comes out clean.
- Allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Caramel Buttercream
Ingredients:
- 200g unsalted butter, softened
- 400g icing sugar, sifted
- 50ml caramel sauce
- 2 tbsp double cream
- 1 tsp vanilla extract
- A pinch of salt
Method:
- In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy and smooth, about 2-3 minutes.
- Gradually add the sifted icing sugar to the butter, beating on low speed to avoid a sugar cloud. Once incorporated, increase the speed to medium-high and beat for another 2-3 minutes until light and fluffy.
- Pour in the caramel sauce, double cream, vanilla extract, and a pinch of salt. Continue to beat the mixture on medium speed until everything is well combined and the buttercream is smooth and silky.
- If the buttercream is too thick, add a bit more double cream, a tablespoon at a time, until you reach the desired consistency. If it’s too thin, add more icing sugar, a tablespoon at a time, to thicken it up.
- Use the caramel buttercream to frost your cakes or cupcakes. If you don’t use it immediately, store it in an airtight container in the refrigerator for up to a week. Before using it, bring it to room temperature and re-whip it to restore its smooth texture.
Luxury Caramel
Ingredients:
- 500g sugar
- 125g water (just a guide, don’t panic if you use more)
- 400g cream
Method
- Mix sugar and water well
- Boil together (do not stir !!!!!!!!!)
- When caramel looks nearly black – remove from heat
- Pour cream into hot caramel – be very careful as it will boil like lava!!!
- Step away from pan
- Stir gently – strain and chill
- Cold caramel will be very thick and gooey
- Store in fridge for up to 2 weeks
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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