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.
- Black Forest Gateaux
- Lemon Drizzle
Basic Sponge Base
- 200g butter / marg
- 200g sugar
- 4 eggs
- 175g self raising flour
- 25g cocoa powder
- 2 / 3 tbsp milk
- Cream butter/marg and sugar together until light and fluffy.
- Add beaten egg in 3 parts to creamed butter /sugar mix.
- Sift cocoa and flour together.
- If egg mixture curdles (looks like it is separating) pour all of egg in.
- Followed by all the flour and coco.
- Gently fold together.
- Add milk in the consistency is too thick, it should easily fall off the spoon.
- Pour into lined cake tin.
- Bake at 140c for approx. 45 mins until light and springy.
Black Forest Gateaux
- Carefully slice cake into 3.
- Place 1st layer in the centre of the cake board.
- Place thin layer of black cherry filling over the sponge.
- Place 2nd layer of sponge neatly on top.
- Repeat with layer of black cherry.
- Place final layer of sponge on top – make sure all pieces are straight / neat.
- Place cake on turn table.
- Whisk cream until ¾ whipped.
- Thickly spread cream around sides of cake using a palette knife.
- If right handed spread anti clockwise.
- If left handed spread clockwise.
- Spread large amount of cream over top of the cake until coated.
- Using a comb scraper, gently pull comb scraper around sides of the cake until a comb pattern is achieved.
- Indent top of cream cake with the back of a knife blade into 8.
- Pipe rosettes on top of cake.
- Garnish with chocolate curls.
- Vegetable oil for greasing
- 4 medium free-range eggs
- 125g caster sugar
- 100g unsalted butter, melted and cooled
- 100g plain flour
- Fresh whipped Cream, Strawberries and jam to decorate.
- Heat the oven to 180°C/fan160°C/gas 4. Grease a 20cm loose-bottomed cake tin and line the base with baking paper.
- Whisk the eggs and sugar with an electric hand mixer for 3-5 minutes until light, mousse-like and doubled in size.
- WHISK UNTIL RIBBON STAGE is reached. To test for this, turn off the mixer, lift out the whisks and let the mixture fall back in. It should fall in a ribbon-like trail and hold itself there for a few seconds before sinking back in. If not, whisk more, then repeat.
- Carefully pour the melted butter around the edge of the mixture, keeping the white milk solids in the pan (discard these). As you pour the butter, start gently folding it in, lifting and folding the mixture in a figure-of-eight motion but NOT beating or whisking it. Continue until there are no traces of butter left.
- Sift the flour over the cake mixture with a pinch of salt. Fold in as above, being as light and gentle as possible, until no traces of flour are visible.
- Pour into lined greased tin, bake for approx. 30/35 mins – 150`c until springy
- Slice in half when cooled and fill with fresh whipped cream and jam.
- 150g butter
- 150g caster sugar
- 175g plain flour
- 15g baking powder
- Zest of 3 lemons
- 3 eggs
- 125g milk
- Juice of remaining 3 lemons
- 150g sugar
- Cream butter & sugar until light and fluffy
- Mix in beaten egg / milk together add flour, baking powder & zest
- Fold together
- Pour into loaf cases
- Bake 160`c approx 30 mins
- Mix together 150g sugar and juice of 3 lemons – warm gently
- As soon as the loaves come out of the oven, brush entire lemon juice mix over them.
- Enjoy warm or cold
- Can be finished with water icing and lemon zest
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