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.
- Lemon Drizzle
- Black Forest Gateaux
- 50g butter, melted, plus extra for greasing
- 250g plain flour, plus extra for dusting
- 250g caster sugar plus 1 tbsp
- 8 medium eggs
- Handful of Strawberries, blueberries, raspberries for decoration
- Icing sugar, to dust
Buttercream: for a two layer cake
- 250g butter
- 250g sifted icing sugar
- 2 tsp vanilla extract
- 2 table spoons (30ml) whole milk
*Alternatively, whipped double cream could be used of the buttercream.
You will need a 20cm deep cake tin, if you have shallow tins – use two
- Heat oven to 190C/170C fan/gas 5. Brush a 20cm deep cake tin with melted butter, line the bases with baking paper, then dust well with flour tipping out any excess. Set aside.
- Put the sugar and eggs in a large heatproof bowl, then set it over a pan of barely simmering water. Whisk with an electric hand whisk for about 7 mins or until the mixture is pale and has trebled in volume. Remove from the heat, then slowly pour in the butter folding it in as you pour until it is completely mixed in.
- Gently fold the flour and a pinch of salt into the egg mixture, then pour into your prepared cake tins. Cook for 25 mins until the cake is golden and risen – a skewer pushed into the cake should come out clean. Allow the cake to cool for a few mins in the tin, then remove and cool completely on a wire rack.
- Meanwhile, beat together softened butter, icing sugar, vanilla and milk until smooth, then set aside.
- To assemble the cake, cut in half horizontally. Put one half on a serving plate, spread half of the buttercream mix on top, then dot a quarter of the blueberries and raspberries around the edge, put the final layer on top. Spread the remaining buttercream on top, then put the blueberries and raspberries around the edge and pile the strawberries in the centre. Dust with icing sugar just before you serve.
- 225g unsalted butter, softened
- 225g caster sugar
- 4 eggs
- 225g self-raising flour
- 1 lemon, zested
For the drizzle topping:
- 1½ lemons, juiced
- 85g caster sugar
*Baker Top Tip add some sherbet for an extra zingy finish
- Heat the oven to 180C/160C fan/gas 4.
- Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
- Sift in the self-raising flour, then add the lemon zest and mix until well combined.
- Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
- Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
- While the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle.
- Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.
- Leave in the tin until completely cool, then remove and serve.
*Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
Black Forest Gateaux
- 200g caster sugar
- 200g butter
- 4 large eggs
- 200g self raising flour
- 100g cocoa powder
- 1 tsp baking powder
- 1 tsp vanilla extract
- 60g whole milk
- 5g/½oz icing sugar
- ½ tsp vanilla paste
- 1 tin of cherry pie filling
- 4 tbsp kirsch (optional)
- Handful of fresh cherries (optional)
- 200g dark chocolate
- 300ml/10fl oz double cream
- 50g butter
- 600ml Double Cream
- 1 Tbsp Caster Sugar
- 1 Tsp Vanilla Essence
- Heat oven to 190C/170C fan/gas 5. Butter the base and sides of one deep or two 20cm round sandwich tins and line the bases with baking parchment.
- In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.
- Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.
- Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
- Tip 200ml of the cream into a small pan and heat until just below simmering point.
- For the ganache – chop the chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.
- When the cakes are cool, whip the cream, icing sugar and vanilla together until soft peaks form when the whisk is removed. Spread over two of the cakes, then spoon the cherry filling. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes.
Optional: You could pile fresh cherries and chocolate curls on top of the finished cake to give a showstopper finish.
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