Some of the yummyness available at tomrrow’s Cake Sale for Barnardos include chocolate brownies, Catherine Leyden’s tea brack, apple tarts, raspberry shortcake bars, and – an update with thanks to Nanazolie – lemon cake, nut and chocolate slices, and gingerbread, plus so much more.
As it’s Halloween, it’s a weekend where you can exist entirely on caaaaaaaaaaake, right? Anyway, we’re looking forward to tomorrow and hope to meet lots of you guys there: The Grand Social, Liffey St., 12-3 or until cake runs out.
Here’s some more recipes to get your sweet tooth going, from TV3’s ireland am baker and Love Irish Food patron Catherine Leyden. They’re also perfect for Halloween treats.
Flapjacks
Ingredients
- 225g/8oz Odlums Porridge Oats
- 125g/4oz Margarine
- 125g/4oz Shamrock Brown Demerara Sugar
- 75g/3oz Golden Syrup
Preparation time: 10 minutes
Baking time: 20 minutes
Method
1. Preheat the oven to 180°C/350°F/Gas 4 and grease and line an 8”/20cm square tin.
2. Melt the margarine with the sugar and syrup.
3. Stir in the oats.
4. Turn into the prepared tin. Smooth top and press down well.
5. Bake for 20 to 30 minutes.
6. When baked, cool in tin for 5 minutes. Cut into fingers.
7. Cool completely before removing from tin.
They're not "cupcakes", they're buns. Or iced buns. Ok thanks bye.
They're not "cupcakes", they're buns. Or iced buns. Ok thanks bye.
Buns
Ingredients
- 125g/4oz Odlums Self Raising Flour
- 125g/4oz Caster Sugar
- 125g/4oz Butter or Margarine (at room temperature)
- 2 Eggs (room temperature)
- Few Drops of Vanilla Essence
Preparation Time: 10 minutes
Baking Time: 15 minutes
Method
1. Ensure oven is fully pre-heated to 180°C/350°F/Gas4. Line cup cake tin with baking cases.
2. Beat the butter and sugar together until light and fluffy. Gradually beat the eggs and the vanilla essence. If the mixture starts to curdle, add a little of the flour.
3. Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until firm to the touch.
4. Remove from the oven and leave on a wire tray to cool.
For Toppings:
- Hazelnut Chocolate Spread
- Shamrock Ready to Roll Icing
- CPAC Instant Royal Icing
- Buttercream: Beat 75g/3oz of butter or margarine until soft. Add 175g/6oz of sieved icing sugar, 1 tablespoon of boiling water and a few drops of vanilla essence. Beat until smooth and pale in colour.
- Glacé Icing: Sieve 225g/8oz Icing sugar into a bowl, beat in 2 to 3 tablespoons of water (adding 1 spoon at a time!) until a thick smooth icing is achieved.
Friday 28 October, 2011 at 1:40 pm
And you can add lemon cake, nut and chocolate slices and gingerbread 🙂
Friday 28 October, 2011 at 2:11 pm
Brilliant! Thanks Nanazolie. Looking forward to meeting some of our regular commenters and contributors tomorrow 🙂