Bake Me I'm Yours... Cake Pops. Carolyn White

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      This decadent and rich dessert cake, which hails from the United States, has fast become a popular option in the UK as a fantastically naughty cake. This recipe was used to create a heavenly base for our blood red pops!

      You will need…

      • 150g (5¹⁄₂oz) soft butter

      • 350g (12oz) caster sugar

      • 2 large eggs, beaten

      • 1 tsp (5ml) vanilla extract

      • 2 tbsp (30ml) red food colouring

      • 450g (1 lb) self-raising flour

      • 2 tbsp cocoa powder

      • 1 tsp each of bicarbonate of soda and baking powder

      • ¹⁄₂ tsp salt

      • 250ml (9fl oz) buttermilk

      • 1 tsp (5ml) white wine vinegar

      1 Preheat the oven to 170°C/325°F/Gas 3 or 140°C for an electric fan-assisted oven.

      2 Grease and flour your cake tins. You could use a heart-shaped tin or three 20cm (8in) round layer cake tins or two 23cm (9in) cake tins.

      3 Cream the butter and sugar together in an electric mixer. Add the eggs gradually and beat for a minute longer. Beat in the vanilla extract and red food colouring until blended.

      4 Sift the flour, cocoa, bicarbonate of soda, baking powder and salt together in a bowl. Fold half the flour mixture into the cake mixture, then half the buttermilk, and repeat.

      5 Add the vinegar and mix into the cake mixture.

      6 Spoon the cake mixture evenly into your tins and bake for twenty to twenty-five minutes, until risen and the sponge springs back to the touch, or until a skewer inserted into the centre comes out clean.

      If you don’t have buttermilk, you could use 1 tablespoon (15ml) white wine vinegar or lemon juice and mix this with enough milk to make up to 250ml (9fl oz). Leave for ten minutes and then use the quantity required in the recipe.

      Coconut sponge

      This is a lovely recipe, which thanks to the coconut creates a tasty and beautifully moist sponge cake. Putting the desiccated coconut into boiling water will rehydrate it ready for baking.

      You will need…

      • 225g (8oz) soft butter

      • 225g (8oz) caster sugar

      • 50g (2oz) desiccated coconut soaked in 150ml (5fl oz) boiling water

      • 1 tsp (5ml) vanilla extract

      • 200g (7oz) self-raising flour

      • 25g (1oz) cornflour

      • ¹⁄₂ tsp baking powder

      • 4 large eggs, beaten

      1 Preheat the oven to 180°C/350°F/Gas 4 or 160°C for an electric fan-assisted oven.

      2 Grease and line a deep 20cm (8in) square cake tin or two shallow 21cm (8¹⁄₄in) round cake tins.

      3 Cream the butter and sugar together in an electric mixer until light and fluffy. Add the desiccated coconut and vanilla extract — the coconut will have absorbed all the water.

      4 Sift the flour, cornflour and baking powder together in a bowl. Beat the eggs into the cake mix gradually and then fold in the flour mixture.

      5 Spoon the cake mix evenly into your tins and bake for thirty-five to forty-five minutes if using a deep tin or twenty-five minutes in shallow tins, or until a skewer inserted into the centre comes out clean.

      Chocolate buttermilk cake

      Who can resist a chocolate cake? This one is easy to make and is rich and delicious, especially when combined with a chocolate ganache binding.

      You will need…

      • 165g (6oz) soft butter

      • 300g (10¹⁄₂oz) caster sugar

      • 2 tsp (10ml) vanilla extract

      • 3 eggs, beaten

      • 200g (7oz) plain flour

      • 65g (2¹⁄₂oz) self-raising flour

      • 70g (¹⁄₂oz) cocoa powder

      • 1 tsp baking powder

      • 250ml (9fl oz) buttermilk

      1 Preheat the oven to 180°C/350°F/Gas 4 or 160°C for an electric fan-assisted oven.

      2 Grease and line a 20cm (8in) round cake tin (or use a disposable loaf tin).

      3 Cream the butter, sugar and vanilla extract together in an electric mixer until light and fluffy. Add the eggs gradually, incorporating them well after each addition.

      4 Combine all the dry ingredients and then fold them into the mixture, alternating with the buttermilk.

      5 Spoon the cake mix evenly into your tin and bake in the oven for an hour, checking that a skewer comes out clean when inserted into the deepest part of the cake. Leave to cool for five minutes before turning out of the tin.

      When cool, try brushing your chocolate buttermilk cake with sugar syrup to add СКАЧАТЬ