Queen Cakes Recipe

Ingredients:

100g sugar

100g butter or margarine

150g plain flour

2 eggs

a half tsp of baking power

1 tsp vanilla extract

1 tsp of water

icing sugar

Method

1)Put sugar and butter into a bowl and mix until soft and creamy using a wooden spoon or a eleciric mixer.

2)Add flour and then add the eggs and then add the vanilla extract

3) Add a teaspoon of the baking powder and then add a teaspoon of water

4)Put in full tablespoons of the batter in the tin

5) Heat oven to 180 degees takes 20 minutes to cook

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Red Velvet Swirl Brownies

Ingredients 

1 tablespoon unsalted butter, for pan

For the red velvet brownie layer:

1 stick unsalted butter

1 cup sugar

1 teaspoon vanilla extract

1/4 cup cocoa powder

Pinch salt

1 tablespoon red food colouring

1 teaspoon vinegar

2 eggs

3/4 cup plain flour

1/4 cup chopped toasted walnuts

For the cream cheese layer:

8 ounces cream cheese, softened

1/4 cup sugar

1 egg

1/8 teaspoon vanilla extract

Method

1. Preheat the oven to 180°C.

2. Butter an 8 by 8-inch baking pan, and set aside.

3. Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food colouring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Stir in the walnuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.

4. Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.

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Lemon Coconut Cake with Mascarpone

Ingredients

1 1/3 c. unsalted butter, softened, plus more for the pans

4 c. cake flour, plus more for the pans

1 1/3 cups whole milk

2 tsp. pure vanilla extract

4 tsp. baking powder

1 tsp. fine salt

2 2/3 c. granulated sugar

7 large egg whites, at room temperature

Lemon-Coconut Filling

1 c. sweetened flaked coconut, packed

2/3 c. store-bought lemon curd 

1/4 c. sour cream

1 tbsp. lemon zest

Creamy Mascarpone Frosting

8 oz. mascarpone cheese

1 1/2 c. heavy cream

2 tsp. coconut extract

1/3 c. granulated sugar

Directions

Preheat oven to 350°F.

 Butter and flour three 9-inch cake pans; line bottoms with parchment paper. Stir together milk and vanilla in a bowl. Sift together flour, baking powder, and salt in another bowl.

Beat butter on medium speed with an electric mixer until light and fluffy, 2 to 3 minutes. Gradually beat in sugar until light and fluffy, 1 to 2 minutes. Reduce mixer speed to low, add flour mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until blended after each addition.

Beat egg whites, in a clean dry bowl, at medium speed with an electric mixer until stiff peaks form, 2 to 3 minutes. Gently fold egg whites, in three additions, into batter. Transfer batter to prepared pans.

Bake until a toothpick inserted in center comes out clean, 25 to 28 minutes. Cool in pans on wire racks 10 minutes. Invert onto wire racks; carefully peel off and discard parchment paper. Cool completely.

Place one cake layer on a cake stand or serving plate and spread top with half of the Lemon-Coconut Filling (leaving a ¼-inch border all around). Top with a second cake layer and top with the remaining Lemon-Coconut Filling (leaving a ¼-inch border all around); top with the remaining cake layer. Frost top and sides with Creamy Mascarpone Frosting. Decorate with fondant daisies.

To make Lemon-Coconut Filling, stir together 1 packed cup sweetened flaked coconut, ⅔ cup store-bought lemon curd , ¼ cup sour cream, 1 tablespoon lemon zest. Cover and chill until ready to use.

To make Creamy Mascarpone Frosting, stir softened mascarpone cheese in a bowl until smooth. Beat 1 ½ cups heavy cream, 2 teaspoons pure vanilla extract, and ¼ teaspoon coconut extract on low speed with an electric mixer until foamy, 1 to 2 minutes. Increase speed to medium-high, and gradually add ⅓ cup granulated sugar, beating just until stiff peaks form, 2 to 3 minutes. Gently fold whipped cream mixture into mascarpone cheese. Use immediately.

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Chocolate Baileys Irish Cream Cheesecake

Ingredients:

6 Graham crackers

2 tablespoons all-purpose flour

1/4 cup unsalted butter; melted

24 oz Cream cheese at room temperature

7 tablespoons of sugar

2 eggs

1/4 cup plus 2 tablespoons sour cream

1/4 cup plus 2 tablespoons Baileys Irish Cream liqueur

1 teaspoon vanilla extract

1/2 cup whipping cream

9 oz Semisweet chocolate; chopped

Chocolate curls; (optional)

Instructions:

To make the crust, first preheat oven to 350°F. Grind the graham crackers to a fine crumb, using your food processor. Add the butter and continue blending until this is combined. Press this mixture into the bottom of a 9-inch diameter spring form pan. Do not put crumb mixture on the sides of the pan. Bake the crust about eight minutes and remove from oven.

Do not turn off oven.

To make the filling, beat the cream cheese and sugar until smooth. Beat in the flour. Add the eggs, one at a time. Beat until just combined. Do not overheat. Mix in the remaining ingredients execpt for the whipping cream and the chocolate. Pour this filling into the crust and bake for ten minutes. Then reduce heat to 250°F and bake for an additional 40 minutes. Remove from oven and cool cake on a rack for ten minutes. Then, loosen cake and cool. Chill overnight.

To make the glaze, heat the cream in a saucepan until it simmers. Reduce the heat to low and added the chopped chocolate. Stir until the chocolate is melted and smooth. Cool the glaze to lukewarm then pour the glaze over the cake after you have released the cake from the pan. Refrigerate for about thirty minutes.

Sprinkle the top with chocolate curls if desired.

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