Cakes a go-go

We got a order last night to make 30 mixed cupcakes for today so we had get our bake on today! We pulled it off with a mix of Vanilla, Chocolate, Lemon, Gingerbread, Carrot, Mint Choc, Bakewell and a new addition - Mini Victoria Sponges! They're so adorable and yummy! So we'll give you the recipe...

Mini Victoria Sponges

Makes 10

150g Stork
150g Caster Sugar
2 Free Range Eggs
150g Self Raising Flour
1tsp Vanilla Essence

And to decorate...
½tsp Jam
150ml Double Cream
A bit of Icing Sugar to dust

Preheat oven to 180°c and put your muffin cases in the muffin tin

1. Cream your Stork and sugar together.

2. Add 2 eggs and mix in well.

3. Put in the flour and vanilla essence, stir until mixed well.

4. Fill the cases equally and pop in the oven for 15-18mins.

5. Let them cool down on wire rack for a bit, then tip the cream
into a bowl and use a whisk to whip it, this will probably take a while,
you'll know when its done.

6. Take the cakes out of the cases and cut sideways, its easiest with
a serrated (wavy) knife, put a blob of cream on top and a blob of jam
on the bottom and sandwich together.

7. Get a sieve or shaker and sprinkle some icing sugar over the tops.

8. Put into new muffin cases and wah lah!

Peckish!

Kieran was fancying a midnight munch and scouring all the cookbooks for something to bake with what we've got in the cupboards (not alot). He finally decided on cheese scones, having only ever had the fruit variety I was looking forward to them... And he did himself proud, they're definitely best with Marmite on.

Cheese Scones

Makes 7

250g Plain Flour
½ tsp Salt
1 tsp Bicarb
2 tsp Cream of Tartar
55g Stork
150ml Milk
40g Good Cheese
Egg Wash (Beaten Egg to brush on top)

Firstly preheat your oven to 220°c


1. Sift the flour, bicarb and cream of tartar into a large bowl, add your margarine and rub with fingers until its like sand.

2. Add all the milk and cheese, mix, then tip out onto a surface dusted in flour, knead it to form your dough.

3. Roll to a 3cm thickness, then get a round cutter and stamp out the scones.

4. Put them on a greased baking tray not too far apart, brush the tops with egg and bake for 10mins.

5. Eat whilst warm, and love it or hate it, they taste gooood with Marmite!