Fool-proof family cake recipe

All celebrations, be they birthdays, engagements or weddings tend to require cake- so I thought I’d share our family ‘standard cake recipe’ which makes a lovely moist spongecake, ideal for cupcakes or celebration cakes.

Its very simple, and can be adapted and modified as necessary to give a whole host of flavour variations. The beauty of this recipe is it really has never failed me.

You will need:

eggs, sugar, baking margarine (I find Stork works fine!), self raising flour.

The difference between this method and most usual recipes is that you make a decision on the size of you cake, choose the number of eggs required, and measure everything else against the weight of the eggs.* As a guideline:

2 eggs = 24 cupcakes

4 eggs = small victoria sponge

6 eggs = larger celebration cake

So, for a small celebration cake (half size) I chose 3 eggs and weighed them (in their shells):

I then put in the same weight of marg’ and sugar, ‘creamed’ them together, added the eggs and flour- and mixed together (wooden spoon or a blender are fine).

You should end up with a ‘dropping consistancy’ mixture (add a few drops of milk if it’s too stiff). Put into cupcake cases/lined tins, and you are good to go!

Bake for around 12-15 min if cupcakes and 30-40 min for larger cakes (this mix wont drop, so feel free to open the oven and check if your cakes are done).

Like I said, you can adapt the recipe to any taste/occasion. Here’s a ‘berry and almond’ twist, with frozen red berries, 1 oz flour substituted for ground almonds, plus a drop of almond essence.

Almond and berries: for decoration add flaked almonds to cupcakes, or cover in marzipan and berries for a celebration cake

*This method works because eggs vary massively in their weight/ moisture content and you may end up with a very dry cake following standard 2 eggs = 4 oz recipe

Cupcake delights!

Cupcakes are all the rage nowadays. Whether its in a trendy west london eatery like hummingbird bakery, or at a local fete– these finger-food sized sweet treats have definately made a come back.

Ideal for all kinds of parties, from a kiddie table to a sophisticated soiree, their adaptability means they can look both fun and chic. Cupcakes are also very easy to display and are perfect for large gatherings and buffets, or the back of a village hall.

To top it all off, I just discovered these delightful ‘supercook’ cupcake wraps:

They give a very pretty lace look to your baking, and if you are getting different people to contribute a dozen or so cakes each, would be a perfect way to tie them all together.

Here seen with berry and almond muffins, they come in a pop out flat pack, and wrap around any standard cupcake case.

Best of all they were under £1 for a set of 12 at my local Sainsburys- Bargain!

Combine these with lacy bunting and doily lighting and you have an instant teatime party treat with a pretty delicate feel. Perfect for a garden party or church hall.

And one with icing