Yum Cakes and Decors
You can dance...you can sing...but you can make a delicious cake the easy way!

Friday, March 3, 2017

Banoffee Pie #CakesAndDecors

A creamy cold vanilla ice cream in the middle of a delicious warm tart that's amazing to all.


150 g unsalted butter (cold) , plus extra for greasing
1 orange
200 g plain flour , plus extra for dusting
100 g ground almonds
6 large free-range eggs
1 x 500 g tub of good-quality vanilla ice cream
4 tablespoons dulce de leche , or caramel sauce
300 g caster sugar
2 large ripe bananas
1 lime
1 tablespoon Camp coffee syrup


(1) Preheat the oven to 180°C/350°F/gas 4. Lightly grease a deep, 25cm loose-bottomed tart tin.

(2) To make the pastry, finely grate the orange zest into a food processor, add the cold butter, the flour, almonds and 1 egg, then blitz until it comes together into a ball of dough, wrap in baking paper and chill for 30 minutes.

(3) Roll out on a clean flour-dusted surface until just under ½cm thick, then loosely roll up around the rolling pin and unroll over the tart tin, easing it in and pushing it carefully into the sides. Trim off any excess, patch up any holes, then prick the base with a fork, cover and chill in the fridge for 30 minutes (use any leftovers for mince pies). When the time’s up, line the pastry case with quality clingfilm (non- PVC), then fill with rice, making sure you pack it right out to the sides. Bake blind for 15 minutes, remove the clingfilm and rice and bake for another 5 minutes, or until lightly golden, then leave to cool. Soften your ice cream in the fridge.

(4) Once the pastry case is cool, spread the dulce de leche or caramel across the base, scoop over the ice cream and freeze until frozen solid – you could get it up to this stage a day in advance. Turn the oven up to 220°C/425°F/gas 7. To make your meringue topping, separate the remaining 5 eggs (keep the yolks for another day).

(5) In a free-standing mixer, whisk the egg whites with a pinch of sea salt until they form soft peaks. Place the sugar and 80ml of water in a pan on a high heat. Use a sugar thermometer to monitor it getting up to 110°C, then reduce the temperature to low. Let it gently bubble until it gets up to 120°C. Remove from the heat and let the bubbles settle for 30 seconds, then very gradually pour it into the egg whites, whisking constantly on a low speed. Leave it whisking for 10 minutes to cool and thicken the mixture. Meanwhile, peel and slice the bananas, finely grate over the lime zest and squeeze over the juice, then toss together.

(6) Get your tart out of the freezer, arrange the bananas over the ice cream, then pile on the meringue in nice peaks. Use a fork to ripple through drips of Camp coffee. Bake on the bottom of the oven for just 4 minutes, or until the meringue is lightly golden, leaving the ice cream frozen inside. Remove from the tin, and serve.

Sunday, May 22, 2016

Pineapple Sponge Cake #CakesAndDecors

Pineapple Sponge Cake #CakesAndDecors

Baking cake to surpass its flavor by way of adding ingredient like Fresh pineapple caramelized with golden syrup and butter, topped with light sponge, goes perfectly with rum and raisin. Make the ice cream a day ahead of making the cake for stress-free indulgence


For the rum and raisin ice cream
115g raisins
115ml rum
400ml full-fat milk
8 free-range egg yolks
200g light soft brown sugar
400ml double cream

For the cake
175g golden syrup
325g butter, softened
1 x 1.5kg medium pineapple, peeled, cut into 7x8cm/2.5-3in diameter, 1cm thick cored rings, remainder reserved (about 175g/6oz)
275g caster sugar
5 free-range eggs
275g self-raising flour


(1) For the rum and raisin ice cream, heat the raisins and rum in a small saucepan until just warm.

(2) Remove from the heat and set aside for 15 minutes to allow the raisins to plump up.

(3) Place the milk into a saucepan and bring to the boil.

(4) Whisk the egg yolks and sugar in a bowl until combined.

(5) Whilst whisking continuously, slowly pour the boiling milk onto the egg yolks, then pour the mixture back into the saucepan.

(6) Stir in the cream, rum and raisins and cook the custard over a low heat, stirring continuously, for 4-5 minutes, or until the mixture has thickened. Do not let the mixture boil.

(7) Pour the custard into a bowl and set aside to cool completely. Transfer the custard to an ice cream machine to churn (according to manufacturer's instructions).

(8) Transfer to the freezer and freeze until needed.

For the cake, preheat the oven to 180C/350F/Gas 4.

(1) Line the sides and bottom of a 26cm/10in cake tin with greaseproof paper, making sure there is no gap for the syrup to leak through. Place onto a shallow baking sheet.

(2) Heat the golden syrup and 50g/2oz of the butter in a small saucepan over a low heat until melted. Pour into the bottom of the cake tin.

(3) Place the pineapple rings on top, pressing 6 around the outside and 1 in the centre.

(4) Finely chop the remaining pineapple and set aside.

(5) Beat the sugar and the remaining butter together in a bowl and until light and fluffy.

(6) Add the eggs, one at a time, beating well between each egg. Fold in the flour.

(7) Stir in the chopped pineapple until well combined.

(8) Spoon the cake mixture over the pineapple rings in the tin and tap to settle the mixture.

(9) Bake in the oven for 45-60 minutes, or until or until golden-brown on top and a skewer inserted into the middle comes out clean.

(10)Remove the cake from the oven and set aside to cool in the tin for 10 minutes.

(11) Invert the cake onto a large plate and peel off the greaseproof paper.

(12) Serve slices of the cake with a scoop of rum and raisin ice cream.