It’s never too late to start baking fabulous cakes

It’s never too late to start baking fabulous cakes
Jenny Morris

Fooding Around with Jenny Morris

Now there’s no need to opt for a shop-bought cake for that special occasion. Become a confident cake decorator, even if you’ve never tried it before, with this handy book that will have you creating your own amazing masterpieces in no time.
I love the clear photography, which guides you through all the basic techniques before tackling beautiful cake designs to suit any occasion.

Unsure of where to start? ‘First Cake Decorating’ shows you where to begin with planning advice, basic and specialist equipment, ingredients, techniques and handy trouble-shooting advice to help you tackle problem areas. You’ll be moulding animals and figures, modelling with sugar paste and marzipan, working with chocolate and sugar and making your very own beautifully decorated cakes before you know it. There are even recipes for the gluten intolerant!
Whether the occasion is formal or informal, you will find a lovely cake to make.
Now you can make you cake and eat it.

Let’s Cook!

Banana Cake

Ingredients:

  • 125g unsalted butter, softened, plus extra to grease
  • 125 g muscovado sugar (brown)
  • 2 large eggs (us xl eggs)
  • 50g smooth apple sauce
  • 3 ripe bananas, 375g peeled weight mashed
  • 1 1/2 tsp mixed spice150g gluten-free plain flour blend (all purpose)
  • 1 tsp gluten-free baking powder
  • A pinch of salt
  • For the icing
  • 75g unsalted butter, softened
  • 100g icing sugar
  • 50g light muscovado sugar (brown)
  • 1 tbls milk (optional)
  • Dried banana chips to decorate

Method:
Pre-heat the oven to 180 deg C.
Grease the base and sides of a 900g loaf tin and line with baking parchment.
Using a hand held electric whisk, beat the butter and muscovado sugar in a large bowl until pale and creamy.
Lightly beat the eggs, then stir them gradually into the mixture, followed by the apple sauce, stir in the bananas.
Sift the spice, flour and baking powder and salt into a bowl, then use a large metal spoon to fold in(the mixture may look a little curdled).
Spoon the mixture into the prepared tin.
Bake for 50 minutes to one hour until risen and a skewer inserted in the centre comes out clean.
Leave to cool in the tin for 10minutes, then turn out onto a wire rake (leave the lining paper on) and leave to cool completely.
When the cake is cold, remove the lining paper and put the cake on a serving plate.
To make the icing, whisk together the butter and both sugars until smooth.
If needed, add a little milk to loosen.
Spread over the top of the cooled cake.
Decorate with banana chips.
Serve in slices.

©Struik Lifestyle

@jennymorrischef