Basic cake pop recipe

Cake pops, a huge trend among baking lovers! I would say.. about time for a good basic recipe!

Tea time: fresh mint tea

Make your own fresh mint tea. 

But prepare for a new addiction!

★☆☆☆☆ - Super easy

Tea time: Clotted cream (part of the scones)

Clotted cream is a real treat when you put it on a scone with some jam. Easy to make but it does take a lot of time! 

It's convenient if you make it a day in advance.

★☆☆☆☆ - Super easy 

Ingredient
- Heavy whipping cream (about 4 cups)

Instruction
Step 1: Pour the cream into a heavy-bottomed oven-safe pot. The cream should come up the side of the pot somewhere between one and three inches.

Step 2: Cover the pot and put it in the oven on 180 F.

Step 3:  Leave the covered pot in the oven for at least 8 hours. My four cups took 12 hours (until my oven automatically turned off).
You'll know it's done because there will be a thick yellowish skin above the cream. That skin is the clotter cream.

Step 4: Let the pot cool at room temperature. Then put it in the refrigerator for another 8 hours

Step 5: Remove the clotted cream from the top of the pot.

Tea time: Scones with jam & clotted cream

No high-tea without scones, jam and clotted cream!

★★☆☆☆ - Easy

Gum paste recipe

I received a request for a gum paste recipe on the facebook page so here it is! 

Ingredients 
- 1lb/ 450g/ 2 cups Confectioners’ sugar (weigh before sifting) 
- 2 teaspoons of Gelatine powder 
- 6 teaspoons Cold Water 
- 3 teaspoons Gum Tragacant 
- 2 teaspoons White vegetable fat 
- 2 teaspoons Liquid glucose 
- 1 large Egg white (room temperature) 

Royal Icing recipe

Ingredients

- 1 pound Confectioners Sugar
- 5 Tablespoons Meringue Powder
- 1/2 cup Water
- 1 teaspoons Vanilla Extract
- Pinch of salt

Basic cookie & chocolate cookie recipes

Cookies are America’s #1 baked treat. Super easy to make, over a thousand recipes you can use and many different ways to decorate them. 

First step is of course baking them.. Here are two really easy but yummie recipes for cookies!

How to: Cake in a jar

How original is it to serve cake in a jar? Use a big or small jar, choose your own flavors for the cake and layers, use the colors you love and make it personal! 

Click 'read more' to see the how to and recipe for the cake in a jar from the picture you see on the right. 

Dutch apple pie

Here in the Netherlands we have a recipe for authentic apple pie that is typically Dutch. I'm always in the mood for a mouth-watering slice of apple pie and wanted to share this recipe with you lot. It's pretty easy to make but its combination of apple, sugar and cinnamon makes it taste delicious! Your life isn't complete until you have tried it! :) 

Ravishing red velvet cupcakes with cream cheese frosting

I don't think there is a prettier cake than red velvet cake, don't you agree? The ruby red color of the cake cake gives an elegent, gorgeous look. Want to 'wow' your friends with these luxurious looking cupcakes and see if they can resist? Here's the recipe!

Recipe Italian merinque buttercream

Italian merinque buttercream is not only great for decorating cupcakes with swirls and covering cakes, it also tastes delicious! 

Ingredients
- 1/2 cup of cold water (120ml)
- 2 1/4 cups of caster sugar (530ml / 430gr)
- 1 cup of eggwhites (10) pasturized eggwhites only!
- 1 1/2 pound of soft unsalted butter (680gr)
- 1 teaspoon of vanilla extract
- Kitchen stand mixer

Makes 8 cups. 

Instruction

Basic cake

Use this recipe to create a basic cake. It is a nice cake for decorating and can be filled with your favorite filling. 

Ingredients:

• 3 cups sifted cake flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoons salt
• 1 3/4 cups sugar
• 2/3 cup butter or margarine
• 2 eggs
• 1 1/2 teaspoons vanilla
• 1 1/4 cups milk

Cake serves 12


Instructions

Step 1: Preheat oven to 350°F. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper.

Step 2: Sift together flour, baking powder and salt; set aside.

Step 3: Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed.

Step 4: Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute.

Step 5: Spread batter evenly in prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

Step 6: Cool layers in pans on wire racks 10 minutes. Remove from pans; cool completely.

Step 7: Fill and frost as desired.

Fondant Coverage Chart

Use this chart to determine how much Fondant to buy. Amounts listed do not include decorations. 

Cake Size:	Size	Use this Amount
Rounds 4 in. high	6"	18 oz.
	8"	24 oz.
	10"	36 oz.
	12"	48 oz.
	14"	72 oz.
	16"	108 oz.
	18"	140 oz.
Rounds 3 in. high	6"	14 oz.
	8"	18 oz.
	10"	24 oz.
	12"	36 oz.
	14"	48 oz.
	16"	72 oz.
	18"	108 oz.
Sheets 2 in. high	7 x 11"	30 oz.
	9 x 13"	40 oz.
	11 x 15"	60 oz.
	12 x 18"	80 oz.
Ovals 4 in. high	7 3/4 x 5 5/8"	24 oz.
	10 3/4 x 7 7/8"	48 oz.
	13 x 9 7/8 "	48 oz.
	16 1/2 x 12 3/8"	72 oz.
Hearts 4 in. high	6"	18 oz.
	8"	26 oz.
	9"	32 oz.
	10"	36 oz.
	12"	48 oz.
	14"	72 oz.
	15"	72 oz.
	16"	96 oz.
Petals 4 in. high	6"	18 oz.
	9"	30 oz.
	12"	48 oz.
	15"	72 oz.
Squares 4 in. high	6"	24 oz.
	8"	36 oz.
	10"	48 oz.
	12"	72 oz.
	14"	96 oz.
	16"	120 oz.
Hexagons 4 in. high	6"	18 oz.
	9"	36 oz.
	12"	48 oz.
	15"	84 oz.
Paisley 4 in. high	6 x 9"	20 oz.
	9 x 12-3/4"	48 oz.
	12 x 17"	72 oz.
Diamond 4 in. high	10-1/4 x 7-2/5"	24 oz.
	15 x 11"	36 oz.
	19-1/4 x 14-1/4"	60 oz.
Pillow 4 in. high	6-3/4 x 6-3/4"	16 oz.
	10 x 10"	28 oz.
	13-1/4 x 13-1/4"	48 oz.