Add 300ml (10fl oz) water and heat gently over a low heat, stirring until melted and smooth. © Future Publishing Limited Quay House, The Ambury, Bath BA1 1UA. You will need 2 x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Top chocolate sponge with peanut butter frosting, ganache drip, pretzel bark and chocolate eggs for a divine dessert, With its retro flavour combination, bold drippy icing and piles of bright confectionery, this showstopping layered cake ticks all the trend boxes, This creamy chocolate and coffee layer cake has real wow factor and is ideal for a celebration, Give this celebration sponge a showstopping finish by piping spikes of ganache on top and filling with salted caramel butter icing, A stunning floral layer cake, flavoured with rosewater and layered up with vanilla cream, raspberry icing and crystallised petals, Puréed fruit imparts much of the colouring in this rosy hued cake, that combines raspberries, cocoa and a good helping of cream cheese frosting, This moist and sticky layer cake tastes better the longer you leave it in the tin, so make ahead and enjoy for up to a week. It freezes well un-iced or filled. Stir in the orange zest. It's difficult not to demolish this classic by Tana Ramsay in … Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Like a Victoria sponge but better, try budget-friendly frozen raspberries for the cream, Get ahead for a dinner party or celebration with this indulgent, fruity cake which can be frozen for up to 2 months, This layered drip cake is smothered in cream cheese icing and drizzled with a dark chocolate ganache – a stunning centrepiece for a big occasion, A show-stopping layer cake of moist buttermilk sponge, jam, berries and cream cheese frosting - a real centrepiece, Make a showstopping cake this Easter. Woman & Home is part of Future plc, an international media group and leading digital publisher. Bake for 20-25 mins or until well risen, lightly golden and shrinking … England and Wales company registration number 2008885. Choose from rainbow and ombre cakes, chocolate tortes and more. It will make a fabulously floral centrepiece dessert at any party, Who could resist our chocolate and raspberry cake? Utterly nutterly caramel layer cake. The queen of baking, Mary Berry, creates a light and fruity citrus sponge with buttery frosting and a sugar glaze 35 mins . Lemon drizzle cake. Please deactivate your ad blocker in order to see our subscription offer, Lamb steak with aubergine and Romano peppers, June Sarpong reveals her gaslighting experience as a black woman on television, The Duke and Duchess of Cambridge issue heartwarming message to armed forces, Best Black Friday deals: the early savings you can shop right now, 2 x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment, Heat oven to 180C/160C fan/gas 4. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. It freezes well un-iced or filled. Stir in the orange zest. The queen of baking, Mary Berry, creates a light and fruity citrus sponge with buttery frosting and a sugar glaze. All you need is a cake of some kind (from scratch or a box mix, vanilla or chocolate), frosting of your choice (a … Subscription offer: save 44% and receive a brand-new cookbook, Chocolate layer cake with passion fruit icing, Summer berry cake with rose geranium cream, Chocolate & raspberry birthday layer cake, Triple chocolate & peanut butter layer cake, John Whaite’s Chocolate chiffon cake with salted caramel butter cream. Remove the paper from the cakes. Sit 1 cake upside down on a plate. Divide evenly between the 2 tins. Recipe from Good Food magazine, April 2013, New! Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. After 5 mins, remove from the tins and leave to cool on a wire rack. Bake one of our spectacular layered sponges for a special occasion. Scatter with the reserved orange zest. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. Sit 1 cake upside down on a plate. All rights reserved. This berry layer cake is an impressive yet super easy dessert to make, I promise! Cool slightly. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. Visit our corporate site. Divide evenly between the 2 tins. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth, Divide evenly between the 2 tins. Magazine subscription – save 44% and get a cookbook of your choice. For big celebrations this cake is a must, four layers of moist sponge, lashings of chocolate ganache and the crunch of Maltesers, A light vanilla sponge dotted with seeds and sandwiched with orange frosting and fresh strawberries - heavenly, Stack up our best ever chocolate sponges and smother in an Oreo biscuit icing to make this towering celebration cake, April opts for the 'naked' style of decorating so the cake isn't swamped with icing, but instead delicately finished with candied almonds and Swiss meringue buttercream, The queen of baking, Mary Berry, creates a light and fruity citrus sponge with buttery frosting and a sugar glaze, The toffee nut topping gives this sponge the edge- we used Brazil nuts, hazelnut, pecans and almonds, Great British Bake Off winner Jo Wheatley shares her never-fail sponge recipe in this layered cake with a zingy butter icing, Give coffee cake the ultimate upgrade - layer with chocolate hazelnut frosting, add a creamy topping and sprinkle with crushed nuts, Bakers rejoice: this summer berry cake layered with rose geranium cream is simply divine. Preheat the oven to 160C/140C Fan/Gas 3. Easy . Spread half the butter icing over the glazed cake. Bbcgoodfood.com. Good Food Deal ♥ To make the cake, put the broken pieces of chocolate and butter into a pan. Grease 3 x 20cm/8in sandwich tins and line the base of each tin with baking parchment. Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three. June has opened up about her experience of being gaslit early on in her career. Remove the paper from the cakes. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Mary Berry’s orange layer cake. Sit 1 cake upside down on a plate. RELATED: Meet Mary Berry on our foodie river cruise through Portugal and Spain this summer! 53 ratings 4.5 out of 5 star rating. Method. Impress your guests with this chocolate cherry layered cream cake - a revamped version of a retro classic. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. Mary Berry shows how to make a Christmas cake for any tin size or number of servings. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Mix the flour, baking powder and … Kate and William paid tribute to armed forces. After 5 mins, remove from the tins and leave to cool on a wire rack, To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. A stunning celebration cake of six or seven colourful layers with soft cheese frosting – an impressive showstopper, For the ultimate indulgence look no further than Sarah Cook's four-layered chocolate-caramel extravaganza, Try this light, creamy raspberry cake for a sweet summer treat. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. If you haven’t got a … Get the Cooks Professional Espresso Maker for just £39.99, Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. For the decoration, using a zester, peel long strips of lemon rind. Heat oven to 180C/160C fan/gas 4.

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