Recipes

Gemma's Wedding Cake  - Chocolate and Lemon

Gemma's Wedding Cake - Chocolate and Lemon

     

Chocolate Cake

Ingredients:


175 g butter, softened
1 cup sugar
3 eggs
3 tablespoons cocoa
1/2 cup boiling water
2 cups Edmonds plain baking flour
1 teaspoon Edmonds baking powder

Method:


Cream butter and sugar until light and fluffy

Add eggs one at a time, beating well after each addition

Dissolve cocoa in the boiling water

Sift flour and baking powder together

Add to creamed mixture alternately with cocoa mixture

Pour mixture into a greased and lined 22 cm round cake tin

Bake at 180°C for 45-50 minutes or until cake springs back when lightly touched

Leave in tin for 10 minutes before turning out onto a cooling rack

When cold ice with Chocolate Icing or dust with icing sugar if desired

Second Layer and fourth Layer

Ingredients:


150 g butter
1 tablespoon grated orange rind
1/2 cup brown sugar
2 eggs
1 cup grated carrot
1 cup Edmonds plain baking flour
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons Edmonds baking powder
2 tablespoons milk

Method:

Cream butter, orange rind and sugar until light and fluffy

Beat in eggs one at a time, beating well after each addition

Stir in carrot.

Sift flour, cinnamon, nutmeg and baking powder into creamed mixture

Stir to combine.

Stir in milk.

Spoon mixture into a well-greased and lined 20 cm ring tin

Bake at 180°C for 35 minutes or until cake springs back when lightly touched

Leave in tin for 10 minutes before turning out on to a cooling rack

When cold ice with Cream Cheese icing if desired

Third Layer of my Cake

Lemon Cake

Ingredients:


1 cup plain Greek yoghurt
1cup sugar
1 teaspoon Vanilla essences
3 eggs, slight beaten
Zest and juice of 1 lemon
½ cup Vegetable oil
1 ½ cups self-rising flour
½ teaspoon salt
1 teaspoon of baking sugar

Method:

Whisk yoghurt, sugar, essence, eggs, lemon zest and juice in a bowl

Add the vegetable oil and whisk again well

In another bowl, stir together the sifted flour, salt and baking powder. Add this to the wet ingredients. Stir to blend.

Place in to greased and lined bake time and bake at 180 for approximately 40 min. Allow to cool.

To put my cake together I made a whisky butter cream icing and tripled it to cover the cake.

Buttercream Icing:

1/2 cup unsalted butter, softened
4 cups powdered sugar
3/4 cup plus 2 tbsp whiskey

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These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.
 

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