For Goodness Cakes

Tried, tested and loved recipes Experimental recipes Suggestions and requests always welcome These recipes do not belong to me. They are either found on the internet or in my much loved recipe books. Some recipes I have adapted to my own personal taste.

[sweeettoothfairy]

I'm so sorry I haven't been able to post my Christmas creations until now! Basically my laptop is too slow to be able to be consistent and that's when it does decide to turn on! So now I have a shiny new tablet I'll be able to post frequently/as I bake :) These little cuties are marshmallow snowmen! I added little hats to them too by melting some chocolate and spreading it on the bottom of a Rolo and attaching it to the top of the 'head' marshmallow - adorable! You could also make a scarf by plaiting some strawberry laces and tying it round the snowman :3

[sweeettoothfairy]

Coconut Ice

This retro recipe is dedicated to my dad. He loves coconut ice and he says mine are as nice as his favourite sweet shop confectionery!

Ingredients: 200g condensed milk 225g icing sugar, sieved 175g desiccated coconut 1-3 drops food colouring

Method: Mix together the condensed milk and icing sugar. Stir in the coconut until a stiff mixture is formed and divide in half. Colour one half of the mixture pale pink, keep mixing until you have an even colour. Double line a small plastic box with baking parchment or cling film before placing the white coconut ice on the base, pressing into a bar shape. Form the pink coconut ice onto the top of the white layer until evenly spread.  Leave 2-3 hours until firm and cut into squares. Keep refrigerated in an airtight container and use within 3 weeks. 

I completely forgot to take progress shots of this recipe! However, its such a simple recipe it shouldn't make too much of a difference without the photos! You could also try adding melted chocolate to one half of the squares for added yumminess!

[sweeettoothfairy]

I've finally got around to making some coconut ice. I shall be posting the recipe for this confectionery shortly. In the meantime, you can enjoy looking at the photo of this extremely sweet treat :)

[sweeettoothfairy]

Apple Roses

This is my first attempt at making these beautiful yet simple pastries. I have since made a few adjustments which I shall note as I go along in the recipe. These are incredibly simple to make but beautifully presented, and great for showing off your baking skills at any level to impress friends and family! I made these during the autumn when I had an abundance of apples on the garden tree, making this recipe incredibly cost effective. Enjoy!

Ingredients: 2 red eating apples  1/2 lemon juice 1 sheet of puff pastry (I used chilled to save defrosting) Flour for dusting 3 tblsp apricot jam + 1tblsp water Cinnamon (optional) Icing sugar to dust

Method: Well grease a muffin tin (you may need 2 depending on how many roses you make.) Wash and remove core from the two apples. Chop in half then slice into paper thin slices. Place the apple slices into a bowl of water and lemon juice to prevent browning.

Put the bowl into the microwave and heat for 2-3 minutes to soften the apple slices- this makes it easier to roll them. Leave to one side to cool. In a saucepan add three tblsp of apricot jam and 1 of water. Gently heat until the mixture is sticky and runny. Leave to one side off the heat.

Next dust a surface with flour then roll out a sheet of puff pastry at room temperature, avoiding cracks, making sure to keep it as rectangular as possible. (Mine cracked as it was still cold in the middle)

Cut the pastry into strips of about 2in thick, this will make around 6 strips/roses.

Preheat the oven to 180c. Take the saucepan and spread the preserve onto the strips of pastry.

Drain the apples making sure to be gentle so as not to break the fragile slices.

Place the apple slices onto the pastry strips, overlapping as you go. I found the next stage was easier if I left a gap at the end of the strip instead of filling the whole edge with apple slices.

Fold the bottom edge of the pastry strip so that it half covers the apple slices.

Working from left to right roll the pastry from end to the other, you may need to spoon a little of the preserve at the end edge to act as a sticking agent to keep the rose in shape. This is where leaving out the last apple slice makes it easier to keep to the rose shape. Unfortunately I couldn't get a picture of this stage as I needed both hands to form the rose. 

Your apple roses should look something like this. Some will always come out better shaped than others.  Place the apple roses in the baking tin as you go, sprinkling a little cinnamon over the apple.

Bake in the oven for 30-40 minutes. Half way through you may wish to cover the tin with tin foil to keep the roses red as mine were little coloured after being in the oven for the full time.

Remove from oven and place on a cooling rack. Don’t remove the roses from the tin until completely cool as the pastry is flaky and likely to crumble when hot. Dust with some icing sugar to complete the apple rose.

The roses will keep for up to 48 hours kept in an air tight container. You can enjoy them cold or warmed up, perhaps adding a scoop of ice cream or a dollop of clotted cream! Yummy.

[sweeettoothfairy]

I know I haven’t been active for a long while now but I'm really trying to get back into blogging my recipes. I also know I haven’t got a very big following which is why the followers I do have mean so very much to me; so thank you for that. I hope to get back into a proper routine of running this blog rather than focusing on my other blog @classandstatus 

I’ve also decided to work on the photos I take to produce a higher quality blog. I’m wanting to get serious about running this blog rather than running it as a sideline. So expect to see an exciting transformation soon as I overhaul this blog and bring it up to higher standards.

But for now enjoy my latest recipe - I had a couple of cupcake recipes that I wasn’t able to upload before, as there was a glitch with my tumblr, so was unable to post them on here, however, looking back at them I have decided that they were not of high enough quality to post on here - I had much fun making these delighful treats. To find out what I made, check out my next post and I hope you will enjoy it. 

As always thank you for following me. I hope to be more innteractive with this blog in future. If anyone has any suggestions on homebaking blogs for me to follow I would be very grateful. I am always keen to check out other baking enthusiasts! 

Happy baking!

[sweeettoothfairy]

Hello lovely people :) So these past few weeks I've been experimenting with recipes for Coconut Ice, a confectionery my dad always loved as a child and asked me to make for him. I've been trying out a few recipes and I'm almost happy with one but a few tweaks need to be make in order to get the perfect consistency and the right level of sweet to coconut. I'm also needing to buy red food colouring as I thought I had some in my baking cupboard but it turns out I don't, and it has to be said that yellow and green coconut ice doesn't look quite so appealing as pink and white! If you've bothered to read this I’ll tell you now that a perfected recipe will be posted very soon with photos included as always :) 

Thanks as always to my loyal followers, I know I'm not particularly consistent and I'm such an amateur my recipes aren't amazing but this blog is like a working progress where I can monitor my skills and see where I need to improve etc. 

Looking forward to sharing my recipe with you shortly :)

[sweeettoothfairy]

Butterfly Cakes

So yesterday I wanted to bake some cakes but discovered I was out of icing sugar! So instead of filling the cakes with traditional buttercream I used instead marshmallow fluff in some and Nutella in the rest. Unconventional but delicious. 

Ingredients:

Cakes

200g margarine 200g caster sugar 2 eggs, beaten 200g S.R flour 2tsp vanilla extract 

Filling

Marshmallow fluff

Nutella

Method: Preheat oven to 180c. Line 2 cupcake trays with paper cases. Cream together butter and sugar until light and fluffy.

Add beaten eggs and sift in the flour. Fold in until combined. Stir in vanilla extract.

Spoon equally into cake cases. Bake for 10-15 minutes or until golden brown.

Leave to cool on wire rack. To make the butterflies simple cut out a circle in the top of the cake using either a knife or a cake plunger (a piece of equipment I've never felt the need to own) then cut that circle in half. In the hole cut out fill with whatever filling you like - jam, icing, buttercream, peanut butter, chocolate spread etc - I used marshmallow fluff and Nutella. Top with sprinkles and add on the ‘wings’. Dust with icing sugar if desired.

[sweeettoothfairy]

I’m sorry for being inactive of late. I’ve been so busy I haven’t had time to bake. And after baking so many yummy treats over the easter holiday I needed a break from sweet treats and have a bit of a detox. But don’t worry I’m still going to be updating as and when I bake. Thanks for staying loyal, I have the best followers :))

And remember, if you want to follow my personal blog you can find me here: classandstatus :)

I look forward to the next update.

[sweeettoothfairy]

I made mini egg cookies today :) Go to my first ever recipe to find out how to make these cookies and simply change the chcoclate chips to two crushed bags of Cadbury mini eggs! It's as simple as that! :)) For a super sweet indulgent treat you could sandwich two cookies together with chocolate spread, marshmallow fluff or even peanut butter! What ever you choose dollop a generous spoonful and spread underneath one cookie and join with another! Yum :))

[sweeettoothfairy]

Cornflake cakes contain cereal.. cereal is breakfast.. cornflake cakes = substantial breakfast!

[sweeettoothfairy]

Thank you so much to my new followers :)

Feel free to drop by and chat! My ask is always open! If you'd like to follow my personal blog you can find me here classandstatus :) As a side note if any fellow foodies/home bakers would like to follow me or have me take a look then please get in touch as I would like to follow more! As always requests/ideas/experimental suggestions are always welcome. Thanks for following and enjoy your stay :))

[sweeettoothfairy]

Creme Egg Brownies

Okay, so I couldn't resist making these beauties! The creme egg theme has come off strong this Easter with cheesecake, brownie and chocolate cake recipes all involving the iconic Cadbury Creme Egg! I had to give this recipe a try as it was so easy and simple to bake and it tastes delicious! Very sweet and sickly which is perfect for me but maybe a little OTT for some people! Give it a try and find out for yourself :))

Ingredients: 75g plain flour 37g cocoa powder 1/2 level tsp baking powder 100g margarine 200g soft borwn sugar 1 tsp vanilla extract 2 large eggs 9 halves Cadbury Creme Egg

Method: Preheat oven to 180c. Well-grease a brownie tin or baking tray. (I used a brownie tin) Sift together flour, cocoa powder and baking powder.

In a separate bowl cream together margarine, sugar and vanilla.

Beat in eggs one at a time, mixing well.

Fold in dry ingredients keeping it light and fluffy.

Spread into tin and bake for 15 minutes. Take out oven and press in the creme egg halves, placing them evenly around the tin. Bake for another 5-10 minutes.

Leave on wire rack to cool before removing from tin. Then cut into portions and serve.

[sweeettoothfairy]

Easter cornflake cakes :)) Hoping you won’t need the recipe for this! Very happy with these gorgeous polka dot Easter themed cupcake cases I picked up for £1! I even managed to make the right amount to fill all the cases. Also I'm stretching out my Easter baking all week as I had other commitments at the weekend so I couldn't bake in time for Easter. However, I only have a couple of recipes left to bake and to post and then I’ll resume as normal. Hope you’re all enjoying these Easter recipes as I‘ll keep posting anyway! ;)

[sweeettoothfairy]

Three layer carrot cake :)

[sweeettoothfairy]

Carrot Cake

I made this carrot cake over the Easter bank holiday to be enjoyed by my family, after a roast dinner cooked by my lovely mum. They all enjoyed it including my dad who was convinced he didn't like carrot cake! I decorated it in these little eggs that were so adorable, they were smaller than Cadbury’s mini eggs! I originally wanted to use icing carrot decorations but I couldn't get hold of them anywhere! The eggs were a great substitute as they added colour and tied in with the Easter holiday :) It was also the first time I made carrot cake and I have to say I’m very impressed with how it turned out.

Ingredients: Cake 250g S.R flour 2tsp ground cinnamon 400g caster sugar 350ml vegetable oil 4 eggs 350g grated carrots Icing 225g cream cheese 110g margarine 450g icing sugar 1tsp vanilla extract

Method: Preheat oven to 180c. Grease 2 round cake tins (I had enough mixture to fill 3 tins) In a medium bowl cream together flour, cinnamon and sugar. Add the oil and eggs and mix until well blended. Then stir in grated carrots.

Divide mixture into tins until evenly filled.

Bake in oven for 25-30 minutes or until a skewer comes out clean.

Leave on wire racks to cool completely before removing from tins. To make the icing (cream cheese icing) in a bowl mix together the cream cheese and margarine, add the icing sugar and cream well. Add the vanilla to taste. Fill the cake and smooth around the layers of the cake. Decorate with walnuts/icing carrots or whatever else you fancy!

[sweeettoothfairy]

I made carrot cake on this glorious easter bank holiday we're having :) I will share the recipe with you once I get a moment to blog from my laptop. Keep posted!

[sweeettoothfairy]

VW Campervan.

So this is the cake I made for my sister. It’s her birthday today and unfortunately I only had this afternoon to make the whole cake. I haven’t got any progress shots or the recipe as I needed to concentrate on creating it. I do however have the recipe which I can give on request. So a basic summary of making this cake. A square baking tray (brownie tray) was used to bake the madeira cake. I used madeira cake as it has a stronger consistency than a victoria sponge cake, this allowed for the heavy icing to stay in place. I cut the square cake in half then rounded one end off to make the front of the van. I then covered the cake in roll out icing in VW camper style colours and layout. Then added details such as the badge, windows, bumpers etc.

I know the overall appearance isn't amazing, however I only made it within perhaps 4 hours or so. It was also the first time I have attempted such a complex bake. My usual baking skill is home baking/comfort food so this was a real challenge for me! I enjoyed the process although a little difficult and stressful at times, I am rather proud of the overall look of the cake. If I had more time I would have made the icing smoother with less visible joining lines and more attention to detail. However, as this cake was made in a relatively small amount of time - considering some cakes take a matter of days to create - I am happy with the end result, as was my sister! 

I'm aware the more you look at it the more flaws you can see but as an amateur baker but keen enthusiast I will take any criticism lightly as I know this isn't a masterpiece.