School Cake Food

OLD SCHOOL COCONUT CAKE

Steps:

• set the oven to 350 degrees F. Grease or spray 2 (9-inch) round cake pans,In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and mix well.In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature

OLD SCHOOL CAKE

Steps:

• Begin by preheating your oven to 180C
• Weigh the 3 eggs (with their shell on) and take note of their weight
• Now, weigh the sugar to the same weight as the eggs
• Weigh the margarine to the same weight as the eggs
• Weigh the flour to the same weight as the eggs
• In a large mixing bowl, combine the margarine and sugar, and mix until combined
• Then, add in the eggs, flour and vanilla extract
• Whisk together to form a smooth batter
• Then, line the cake tray with parchment paper
• Pour in the batter and smooth into an even layer using a spoon or spatula
• Put the cake in the oven to bake for 20-25 minutes (until a knife inserted comes out clean, and the touch is spongey to touch)
• Allow the cake to cool completely
• Meanwhile, make the icing by combining the milk and icing sugar in a bowl - take your time and only add 1 tbsp of milk at a time, stirring constantly and stop once it's the consistency you need
• Once the cake is completely cooled, turn it upside down in the tin (so the bottom is facing up - this creates a flat surfact
• Pour the icing on top, and smooth out using a knife so its evenly spread (do this with the cake inside the tin you baked it in)
• Then, sprinkle the top with sprinkles
• Allow to cool in the fridge for 30 mins - 1 hour, so the icing sets and isn't runny
• Then, slice into squares! Clean the knife between each slice so your slices are neat

OLD SKOOL RETRO SPRINKLE TRAY BAKE

Steps:

• Preheat the oven to 160°C / 325 degrees F or Gas Mark 3.
• Line a 30cm x 23 cm x 3.5cm square tin with greaseproof paper. Set aside.
• For a soft and spongy cake make sure that you have left the butter in room temperature.
• Cream the butter and sugar together until smooth. Add the eggs one by one and mix well.
• Once all the eggs have been added, add in the flour using 2 tablespoons at a time to make sure the mixture is smooth.
• Add in the milk and vanilla essence and mix well.
• Pour the sponge cake mixture into the tray and bake for around 25-30 minutes.
• Keep an eye on the cake until it turns golden brown. You can see if the cake is done by sticking a toothpick or a knife into the middle of the cake. If it comes out clean then your sponge cake is done. Leave the cake to cool in the tin for about 15 minutes before turning it out onto a wire rack.
• Once the cake has fully cooled down, make the icing by adding the milk into the icing sugar.
• Add half of the milk first to test the consistency. I like my icing to be quite thick, once the icing is done pour it into the middle of the cake and spread carefully with a spatula. Let the icing run along the sides of the cake for effect. Then add the sprinkles!

RETRO SCHOOL DINNER CAKE

Steps:

• Preheat the oven to 170C (340F). Line a rectangular tin (mine was 23x29cm) with baking paper letting the edges hang over the sides.
• Put the flour, sugar, baking powder, soda in a large mixing bowl. If you can be bothered then sift everything into the bowl to aerate the dry ingredients. Add the eggs, milk, vanilla extract and butter or margarine (room temperature please!).
• Start beating at lowest speed setting until ingredients come together. Increase the speed to maximum and beat until the batter is completely smooth - about 30 seconds to one minute.
• Transfer to a rectangular baking tray lined with paper and level using a spatula. Bake for 45-50 minutes or until the cake is golden and feels springy to the touch. A skewer or knife inserted in the centre should come out clean - if not cook for a further 5 minutes.
• Leave the cake to cool completely then carefully invert so that you add glaze to the flat side. If the cake has domed while baking, level using a large serrated knife. This is likely to happen if your baking tray is a tad too small.
• Mix the icing sugar with just enough water to make a thick pourable glaze. Drizzle over the cake, letting it drip down the sides (you might want to do this over a large roasting tin to catch any excess glaze).
• Add sprinkles and leave the glaze to set slightly before slicing and sharing. You can serve with a little warm custard (I used tinned custard) for an extra slice of nostalgia!

SCHOOL-DAYS SPRINKLE SPONGE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 30cm cake tin and line with baking parchment. Put the butter and sugar in a large bowl and beat with an electric whisk for a few minutes until pale and fluffy. Add the eggs, flour, milk and vanilla and beat again until you have a smooth batter.
• Scrape the batter into the prepared tin, spread right to the corners and smooth the surface. Bake for 40-45 mins or until a skewer inserted into the centre comes out clean, checking at 5 min intervals if it isn't ready after 45 mins. Leave the sponge to cool on a wire rack.
• Mix the icing sugar with enough water to make a thick icing. Spread the icing over the cooled cake, then top with lots of sprinkles - the surface should be almost completely covered. Leave for at least 1 hr to set. Cut into squares and serve with hot custard, if you like.

BLACK FOREST CAKE

Steps:

• GARNISH:.
• Using a vegetable parer, scrape across chocolate to make curls; refrigerate until needed. Loosely grate remainder of chocolate bar and refrigerate until ready to garnish.
• GLAZED CHERRIES:.
• Combine cherries with kirsch; let stand 1 hour. In small saucepan, mix cornstarch with cherry juice. Bring to a boil, stirring constantly; simmer 5 minutes until thickened. Let cool; add cherries and stir well to mix.
• CAKE:.
• Prepare three 8-inch-diameter layer-cake pans by greasing and flouring.
• Preheat oven to 350°F.
• In large bowl of electric mixer, beat eggs at high speed until light. Add 1 cup granulated sugar gradually, beating well after each addition. Beat 10 minutes or until very thick. Add vanilla.
• Sift sifted flour with cocoa; fold into egg mixture in fourths, using a wire whisk or rubber spatula. Fold in butter, in fourths, until just combined. Gently turn into prepared pans. Bake 15 minutes or until surface springs back when pressed with finger.
• Place pans on wire rack and cool 5 minutes; remove from pans and cool completely.
• SYRUP:.
• In a small saucepan, stir granulated sugar and ½ cup water over medium heat to dissolve sugar. Bring to boil and boil 5 minutes. Cool, and stir in kirsch.
• ASSEMBLE CAKE:.
• Using a skewer, make several holes in each cake layer; drizzle syrup over layers.
• Beat heavy cream with confectioners' sugar until stiff.
• Invert one cake layer onto serving plate; spread with glazed cherries; top with 1 cup whipped cream. Top with second layer and 1 cup cream.
• Add top cake layer; spread side and top of cake with whipped cream, decorating with 12 whipped-cream rosettes around top edge. Refrigerate cake.
• Just before serving, arrange chocolate curls on top of cake and sprinkle side of cake with grated chocolate.

CHOCOLATE CAFETERIA CAKE

Steps:

• Mix sugar, flour, salt and soda in large bowl.
• In medium saucepan, bring margarine, water, and cocoa to a boil.
• While warm add to dry ingredients.
• Add the eggs, buttermilk, and vanilla.
• Bake at 400° in a jelly roll pan for 12-15 minutes.
• In the meantime, bring the 6 tbs. margarine, 1/4 cup cocoa, and 5 tbs. milk to a boil (using same saucepan).
• Then add the powdered sugar.
• Spread the warm frosting on the cooled cake.
• Let cool and serve.

SCHOOL CAKE

Steps:

• Pre-heat your oven to 180°c (160°c for fan assisted oven or Gas Mark 4) and a 9"x12" inch baking tin with greaseproof paper. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy.
• Add the eggs one at time, ensuring each is mixed through before adding the next.
• Sift in the flour and gently fold to create a batter.
• Transfer the batter to your pre-lined tin and bake in your pre-heated oven for 30-40 minutes until risen, golden and a skewer inserted comes out clean.
• Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
• Once your cake has cooled completely; in a bowl, mix the icing sugar with a few teaspoons of boiling water, adding a little water at time until you have a thick pouring consistency. Pour the icing onto your cake, using a spoon to guide it to the edges. Finish with some rainbow sprinkles.