Food

RED VELVET SLICE

Cake ingredients
· 150g (5oz) unsalted butter at room temperature
· 300g (10oz) golden caster sugar
· 1tsp good quality vanilla extract
· 3 large free-range eggs, separated
· 250g (9oz) plain flour
· 25g (1oz) cornflour
· ¼ tsp salt
· 1tsp baking powder
· 2.5 tbsp good quality cocoa powder
· 250ml (9fl oz) buttermilk
· 3 tbsp red food colouring
· 1tsp bicarbonate of soda
· 1tsp white wine vinegar

Frosting
· 250g (8.8oz) full-fat cream cheese
· 100g (3.5oz) unsalted butter at room temperature
· 600g (21oz) sifted icing sugar

Method
1. Preheat the oven to 180 C, 160 C fan, 350 F, gas 4 and butter and line with baking parchment 2 23cm/ 9 inch cake tins.
2. Cream the butter and sugar together, using a handheld electric whisk or free standing electric mixer. Mix until pale and fluffy. Add the egg yolks one by one, beating well after each addition, then add the vanilla extract.
3. Mix the flour, cornflour, baking powder, salt and cocoa together. In another bowl, mix the buttermilk with the red food colouring. Sift one half of the dry ingredients into the butter and egg mixture, pour in one half of the buttermilk and mix together. Then add the rest of the dry mixture and the rest of the butter milk until combined.
4. Whisk the egg whites in a clean bowl until you have stiffish peaks. Add one half to the cake mix and fold in. Don’t mix too much or the air will be knocked out of the mixture. Add the rest of egg whites slowly using a folding motion.
5. Mix the vinegar and bicarbonate of soda then fold this into your cake mix.
6. Pour the cake mix into your lined cake tins and bake for 30 to 35 minutes. You can test if the cakes are cooked by inserting a clean knife or skewer into the middle of the cakes. If it comes out clean, then take the cakes out of the oven and leave them to cool.
7. Whilst the cakes are cooling make the frosting. Beat the cream cheese and the butter together until combined, then add half of the sifted icing sugar. Once incorporated add the rest of the icing sugar making a smooth frosting. When the cakes have cooled spread a layer of frosting on top of one of the cakes and sandwich the second cake on top. Spread the rest of the frosting on the cake and serve.

VANILLA CUPCAKES WITH SPINKLES

Cupcake ingredients
· 110g (4oz) butter at room temperature
· 110g (4oz) golden caster sugar
· 2 free-range eggs
· 1 tsp good quality vanilla extract
· 110g (4oz) self-raising flour
· 1-2 tbsp whole milk

Buttercream topping
· 140g (5oz) butter at room temperature
· 280g (10oz) sifted icing sugar
· 2 tbsp whole milk
· 1tsp good quality vanilla extract

Method
1. Preheat the oven to 180 C, 160 C fan, 350 F, gas 4.
2. Cream the butter and sugar together, using a handheld electric whisk or free standing electric mixer. Mix until pale and fluffy.
3. Add the eggs one by one, beating well after each addition, then add the vanilla extract.
4. Gradually add the flour then the milk beating well.
5. Line a muffin tray with 12 cupcake cases and fill with about two-thirds of the mixture. Place in the preheated oven and bake for 18 to 20 minutes or until lightly golden on top. To test if they are cooked, insert a knife and it should come out clean. Remove from the tin and leave to cool on a wire rack.
6. Whilst your cupcakes are cooling make the buttercream icing. If desired, add a few drops of food colouring.
7. Once cooled ice the cupcakes using your buttercream frosting and decorate using jimmies, hundreds & thousands or other sprinkles from your local supermarket or baking shop.

CHOCOLATE HONEYCOMB BROWNIE

Ingredients
· 100g softened butter
· 175g caster sugar
· 2 large eggs
· 75g plain flour
· 50g cocoa powder
· 1 tsp baking powder
· 3 tbsp milk
· 90g chocolate coated honeycomb pieces

Method
1. Preheat the oven to 180C/160 c fan/350F/gas 4 and line a 20cm square brownie tin with baking parchment.
2. Cream the butter and sugar together, using a handheld electric whisk or free standing electric mixer. Mix until pale and fluffy
3. Add the eggs one by one.
4. Add the sifted flour, cocoa powder and baking powder then add the milk mixing until all of the ingredients are combined.
5. Add the chocolate honeycomb, being careful not to over mix.
6. Fill the baking tin and bake for 30 -40 until the top is firm, but the centre is still gooey. Remove from the over and set aside to cool.
7. Once ready to serve slice into squares and cover with a light dusting of icing sugar.

SPICED GINGERBREAD MAN

Ingredients
· 350g/12 oz plain flour sifted
· 1 tsp bicarbonate of soda
· ¼ tsp salt
· 2 tsp ground ginger
· 1 tsp ground cinnamon
· 100g/4oz butter at room temperature
· 4 tbsp golden syrup
· 175g/6oz brown sugar
· 1 medium free-range egg

Method
1. Preheat the oven to 180C/160C fan/350F/Gas 4.
2. Mix the flour, bicarbonate of soda, salt and ginger together in a bowl.
3. Using a handheld electric whisk or free standing electric mixer add the butter, sugar, the egg and golden syrup.
4. Once combined kneed the mixture, adding a little flour if it is sticking.
5. Roll the dough, cover with clingfilm and place in the fridge for an hour.
6. Whilst the dough is chilling, line a baking tray with baking parchment.
7. When ready, remove the dough from the fridge and roll (again adding a little flour if it is sticking) and using a gingerbread cutter, cut our your shapes and place them on the baking tray making sure they are not too close together.
8. Bake for 8 minutes and remove once cooked, leaving them to cool before decorating with coloured icings, currants or chocolate buttons.