Red Velvet Cake

Yes. Im made the cake rathar than the cupcakes, for my daughters birthday. Following Hummingbird, I have doubled my ingredients of my Red Velvet Cup cake mix.

The best thing to do though is to re-write the recipe with the correct quantities, as its easy to forget to double up.

I used two round (20cm) tins and shared one batch between the both.

Depending how many layers or how thick you want the cake, one batch of the double mix isnt enough for 3 layers (as the Hummingbird suggests).

I used a Cream cheese frosting (from Donna Hays book) for the top and sides, and used a butter cream for the centre just to ease the sweatness of the cream cheese (but I would probably just keep it to one type of frosting on my next attempt).

half the batch from one cake tin 

Butter cream 

Madelaines

Well I have tossed between two recipes with this. One from Nigella, the other from Donna Hay. Well. I tried both.  Nigella's recipe, from The Domestic Godess, includes Rosewater (I didnt particulary like), and her batches are quite small.  I prefer in this instance my Donna Hay recipe. (But trust me, both are yum). You will need special Madelaines baking pans, which cooks 12.  (I purchased 2 from Victorias Basement in the QVB, Sydney. Any kitchen shop should have them). http://www.kitchenfantasy.com/images/2499.jpg

Ingredients
Eggs                      4
Caster Sugar         3/4 Cups

Plain Flour             1 1/4 cups
Baking Powder     2 Teaspoons
Unsalted Butter     180g (melted & Cooled)


Method
Preheat Oven at 180 deg C

I use my Mix master again on low.

Beat the eggs and sugar together for 8 to 10 minutes. (yes be patient, the mix needs to turn pale and thick).

In a seperate bowl, sift the plain flour and baking powder. Then mix into the egg mix (still on low, and until you get a smooth mixture).

Add the butter and beat until its all combined.

Grease the moulds with butter. Then spoon the mixture into each mould.

I use 1 Tablespoon of the mixture in each mould. Dont flatten into the mould, as the heat will naturally flatten them whilst in the oven.



Dont over bake. 6 to 7 minutes tops. They should be golden. So test one before removing. But speaking from experience, they do burn quickly.

Remove from oven and keep in tray until cool.
Place on plate and dust castor sugar (sifted).



Makes 20 to 24

Spanish Yogurt Cake (Melane Cake)

This is a recipe from my sister in law (her duaghters name is Melane), who visited us from Spain. I googled all night to find an equivalant so that I can refer my version to its Spanish orgins. One site simply calls this cake a "Simple Spanish Yogurt" cake.

Line a bread tin or square cake tin with baking paper, or butter all sides.

Now when I refer to  cups, my sister in law used a standard coffee mug. (and trust me a similar version that I found on  http://food.lizsteinberg.com/2010/05/25/simple-spanish-yogurt-cake/ refers to his cup measurements from that of the yogurt container.

Ingredients


Plain Yogurt             1 Cup
Castor Sugar             2 1/2 Cups
Vegetable Oil           1 Cup
Plain Flour                3 cups
Lemon Rind             1 Tablespoon
Eggs                         4
Yeast                        2 sachets (can substitute with 1 Teaspoon of Baking Powder)


Method
Mix all ingredients into a large bowl and beat with an electric hand beater.
Pour into a bread tin.
Bake for 30 - 45 minutes. (check after 30 minutes)

Cinnamon               1 Tablespoon
Castor Sugar           1 Tablespoon

Mix the castor sugar and cinnamon together and sprinkle on top of the mixture before entering into the oven.