125g of softened butter
8oz of icing sugar
vanilla or almond extract to flavour (my fav is almond!)
a few drops of milk to make it all fluffy
and a few drops of whatever colour you want to use

White buttercream
1-1/3 cups Cricso (Trex)
1/3 to 1/2 cup milk, depending on consistency needed
3 Tbsp powdered Dream Whip (*) (dream topping)
2-3 Tbsp clear vanilla, depending on your personal taste
2 lbs powdered sugar (icing sugar)

100g butter
200g cream cheese
600g icing sugar
and thats enough to pipe 12 - 14

• 100g white chocolate chips
• 100g muscovado sugar (or dark brown sugar)
• 90ml hot water
• 1 teaspoon golden syrup
• 2 teaspoons vanilla extract
• 1 eggs at room temperature
• 1 cup plain flour
• 2 teaspoons baking powder
• 1 Mars Bars chopped into 9 pieces

3oz Butter
pinch of salt
grinding of pepper
tsp of garlic powder
1/4 tsp mustard powder
3oz strong mature cheddar
3-4 Fl Oz milk

Add the mustard, salt, garlic to the flour, rub in the butter. Then add the cheese.
Gradually add the milk till it forms a ball, gently knead it then roll out and cut into circles about 2cm thick

Brush with Milk then

Bake for about 12-15 mins at 180degree

3/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
10 1/2 tablespoons unsalted butter
3 1/2 ounces unsweetened chocolate, finely chopped
1 1/3 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
Lavender Icing
Sugared Flowers


Directions
Preheat oven to 350 degrees. Line 2 standard 12-cup muffin tins with paper liners. Whisk flour, baking powder, and salt.
Put butter and chocolate into a heatproof bowl set over a pan of simmering water; stir until smooth. Remove from heat, and let cool slightly.
With an electric mixer on medium speed, beat chocolate and sugar for 3 minutes. Add eggs, one at a time, and beat until combined. Beat in vanilla. Reduce speed to low. Add flour mixture; beat until just combined.
Divide batter evenly among muffin cups. Bake until set and a cake tester inserted into centers comes out clean, about 18 minutes. Transfer to wire racks; let cool completely.
Spoon icing over cupcakes, covering tops completely. Let set, about 1 hour. Decorate with sugared flowers. Cupcakes can be stored in single layers in airtight containers for up to 2 days.
lavender icing recipe:

Makes enough for 2 dozen cupcakes
1/3 cup whole milk
1/2 teaspoon dried lavender
3 cups confectioners' sugar
Violet gel-paste food coloring


Directions
Bring milk and lavender just to a boil in a small saucepan. Remove from heat, and let steep 10 minutes. Strain, and discard lavender. Whisk in sugar until smooth. Strain again. Add food coloring until desired shade. Use immediately.

Carrot cakes

Ingredients

*1 lemon
*1 orange
*15ml/ 1 tbsp caster sugar
*225g/ 8oz butter
*225g/ 8oz soft light brown sugar
*4 eggs
*225g/8oz carrots grated
*115g/ 4oz sultanas
*225g/ 8oz self raising wholemeal flour
*5ml/ 1 tsp baking powder

you can add cinnamon if you like

Topping

*50g/ 2oz caster sugar
*1 egg white

Method

1. preheat oven to 180, lightly grease 8" loose based cake tin and line the base with a circle of greaseproof paper

2. finely grate the lemon and orange. Put about half the rind selecting the longest sgreds in a bowl and mix with the caster sugar. Arrange the sugar coated rind on a sheet of greaseproof paper and leave in a warm place to dry thoroughly.

3. cream the butter and sugar untill pale and fluffy. Add the eggs gradually, then beat well. Stir in the unsugared rinds and grated carrot, 30ml/ 2 tbsp orange uice and the sultanas.

4. Gradually fold in the flour and baking powder, and tip into the prepared tin. Bake for 1 1/2 hours until risen, golden and just firm.

5. Leave the cake to cool slightly in the tin then turn out on to a serving plate.

6. To make the topping place the caster sugar in a bowl over boiling water with 30ml/ 2 tbsp
of the remaining orange juice. stir over the heat until the sugar begins to dissolve. Remove from the heat add the egg white and salt and whisk for 1 minute with an electric beater.

7. Return to the heat and whisk for about 6 minutes untill the mixture become thick and glossy, holding a good shape. Allow to cool slightly, whisking frequently.

8. Swirl the cooked meringue topping over the cake and leave to firm up for 1 hour. To serve sprinkle with the sugared lemon and orange rind, which should now be dry and crumbly.

http://www.craftcompany.co.uk/
http://www.cupcakeboxesuk.com/
http://www.cakecraftworld.co.uk/
http://www.cakesandfavours.co.uk/
http://www.design-a-cake.co.uk/

http://www.cake-stuff.com/

It is a dead easy recipe-meant for a cake
1 1/2 Cups SR flour
1 Egg
1/2 tsp lemon essence
3/4 cup sugar
4 tbls butter-melted
1/2 cup of milk
3/4 cup coconut
Makes about 12 muffin size, I doubled it though
The strange thing is that they don't really colour as they cook, so look a bit pasty.

Carrot Cake

7oz Sunflower Oil
7oz Soft Brown Sugar
4 Free Range Eggs
4 tblsp Clear Honey
8oz Plain Flour
2 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
pinch of salt
1 tsp vanilla extract
6oz carrots, grated
butter for greasing tin

Orange Cream Cheese Icing

450g of Icing Sugar
175g Cream Cheese
125g Unsalted butter
Grated zest of 1 large orange





Oven 180/160 fan/gasmark 4

In a bowl whisk eggs, honey, oil and sugar until well combined

Stir in flour, baking powder, bicarbonate of Soda, salt, vanilla extract and carrots. Beat well.

Pour mixture into a lightly greased 9 inch cake tin (deep one), transfer to oven and bake for 1 hour until firm to the touch.

leave to cool in the tin for 10 minutes then transfer to cooling rack.

when cold cut through middle to make two layers. cover bottom slice with cream cheese icing, put the top on and ice the top and sides if you like.

Decorate with crushed walnuts around the sides and decorate with piping nozzle on top to make nice pattern.
Attached Images