My Cakes and Sewing

These are just hobbies! I am no professional, but I am willing to share any recipe or tips you might need!

Carrot Cake with Cottage Cheese icing Chocolate Fudge Cake A Fruit wedding Cake with individual little blocks covered in marzipan and plastic icing. A Carrot Wedding Cake with a White Chocolate Ganache and rose petals covered with Icing Sugar & Egg White.
A Lemon Drizle cake with Coconut & Fresh Lemon rind and juice. A Carrot Wedding cake with a White Chocolate Ganache and fresh Roses. A Treasure Chest cake for Pirates! Little Sponge Cup Cakes with Icing & Sweets on
       
 
Butternut & Spinach Quiche with 3 Cheeses A Nemo Cake for my boy A Sponge Butterfly Cake with handmade flowers and a Butter icing, sprinkled with fairy dust.  
       
I handpainted this Tea Cozy for a Wedding present and sewed it. I handpainted this for my God Mother and Sewed it and wrapped it. I handpainted this for my best friend and sewed it. A tray cloth to match the Cozy.
       
   
I handpainted this Tea Cozy for my Mother and sewed it. I made a tray cloth to match.    
       
       
       
       
       

 

THERESE’S CHOCOLATE CAKE

Basic Cake

2 Cups Castor Sugar (makes cake lighter) OR Normal sugar

2 Cups Self Raising Flour

1 cup Sunflower oil

8 Eggs “Separated”

Plus below variation!

Double this recipe to make two layers.!

 

Variations:

 

CHOCOLATE CAKE

2 tsps Vanilla Essence
4 TBS Coco Powder
1 Cup boiling water

BUTTER ICING

120g Butter
2 TBS Coco Powder
Icing sugar
A few drops of milk

 

LAVENDER CITRUS CAKE

2 TBS Lavender Buds
Rind and Juice of 1 Lemon and 1 Orange
1 Cup Coconut

 

ICING

120G Icing Sugar
Lemon Juice to make a runny icing
Lavender buds and Slivered Almonds to sprinkle on top.

LEMON CAKE

Rind and Juice of 3 Lemons
1 Cup Coconut

 

ICING

120G Icing Sugar
Lemon Juice to make a runny icing
Lemon rind to sprinkle on top.

OAT & DATE CAKE

Rind of 1 Orange
2 tsps Ginger + 1 tsp All spice + 1 tsp Cinnamon.
1 ½ cups Oats
250g Dates Soaked in Boiling water with 1 heaped tsp Bicarb. Of Soda

ICING

120G Icing Sugar
Milk to make a runny thin Glaze
2 tsps Ginger

  

Method:

Beat the egg whites till stiff.  Set aside for last. Add all the other ingredients together. Blend well and fold in the egg white.  Pour into a large ring cake tin that has been sprayed with spray and cook.  Bake for 1 hour on 180 °C.  Leave for 1 hour to cool in the tin before taking it out. This will prevent it from breaking.

This cake is divine, moist and delicious. You can make your own variations with different Herbs & fruits etc.

Enjoy

Therese’

 

CANADIAN CARROT CAKE

1 cup white sugar
½ cup oil
½ cup Boiling Water
3 eggs
1& quarter cups flour
Salt to taste
Quarter tsp. Bicarb. Of Soda
½ tsp. Cinnamon
½ tsp. Baking powder
2 cups grated carrots
½ cup walnuts
½ CUP coconut

Method:

Cream sugar and oil.  Add eggs one by one and beat well.  Sieve flour, salt, bicarbonate of soda, cinnamon and baking powder together.  Add to egg mixture.  Add carrots, coconut and walnuts.  Mix well.  Bake for 1 hour at 300ºF (150ºC).

Icing:

1 heaped TBS cottage cheese
1 heaped TBS butter
2 tsp. Vanilla essence

Mix together and add icing sugar until stiff. (±500grms) 

Makes 1 layer

 

BEETROOT CHOCOLATE FUDGE CAKE  (from “Cook yourself Thin” program) - Divine!!

This beetroot chocolate fudge cake will hit you between the eyes and knock you out. The beauty of this recipe is that it is incredibly rich and deep in flavour, yet uses hardly any flour or fat. I promise you that a little will go a long way.

The beetroot is not a touch of madness - it actually provides the gungy texture that makes a great fudge cake and some natural pink sweetness too.

Serves 16
Ready in 2 1/2 hours

Ingredients

The cake

Nutritional Information

Per serving:
305 calories

The topping

 

METHOD:

1. Preheat a conventional oven to 160ºC, or a fan-assisted one to 140ºC. With the help of a brush and a tiny bit of sunflower oil, grease the surface of a round 20cm diameter by 8cm high loose-bottomed tin and set aside.

2. Melt the chocolate gently in a bowl over a pan of simmering water until all dissolved, then set aside to cool.

3. In a large mixing bowl, beat the eggs with the sugar, the scraped-out vanilla seeds, the maple syrup and the honey for three minutes with an electric hand whisk until pale and quite fluffy.

4. Gently fold in the flours, bicarbonate of soda, salt, cocoa and ground almonds until fully incorporated.

5. Using some kitchen paper, dab the grated beetroot thoroughly to remove some of the excess moisture. Fold in the beetroot, cooled chocolate, coffee and oil with the help of a spatula until thoroughly mixed together.

Tips

1. Leave yourself plenty of time to make this cake because it is quite a lengthy recipe.

2. The cake is best eaten when it is still slightly warm. It is also really important to ice it at the last minute or the icing can lose its shine.

However, it would freeze beautifully providing you put it away before icing. Simply defrost when needed and ice at the last minute.

6. Pour the mixture into the prepared tin and cook in the middle of the oven for 1 hour 30 minutes. After this time, cover the cake with foil and bake for another 30 minutes.

7. Test the cake by inserting a skewer into the centre to see if it comes out clean (although this cake is so moist that even when the cake is fully cooked, the skewer comes out looking slightly messy). Leave to cool on a wire rack.

8. To make the fudge topping, melt the chocolate gently in a bowl over a pan of simmering water, then remove from the heat and add the coffee and the vanilla essence.

9. At this stage the chocolate will seize up slightly, but it will relax back once you add the honey and gently mix in.

10. Set aside to cool for 15 minutes before icing the cake. Cut the cake through the middle and ice it in the centre and on all sides.

11. Decorate the top with whatever you fancy, but I like using pink flowers, such as tulips or roses, which I plant into the cake with a bit of stem left on.

Sophie

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