Recipes – Little Peach Cakery

Cherry Bakewell cake pizza

What a great flavour combination for a cake pizza this turned out to be!

The sponge itself contains ground almonds as well as almond extract. The buttercream also has a hint of almond which goes prefectly with the cherry conserve topping.

I toasted the flaked almonds for the topping which really adds to the almond flavour making sure it doesn’t get lost to the rich cherry.

You can make this recipe exactly the same for a 2 x 8 inch cake tins if you don’t have the cake pizza mould.

You will need

10 hole silicon cake wedge pan or 2 x 8inch round cake tins

Cupcake cases

Cake release spray (ideally)

Piping bag

11inch or larger cake board

Ingredients

350g Self raising flour

100g Ground almonds

350g Butter or stork block

350g Caster sugar

7 Medium free range eggs

2tsp Almond extract

2tbsp Milk

For the filling and topping

250g unsalted butter

500g icing sugar

1tsp almond extract

Cherry conserve

Handful of Flaked almonds

Method

Heat the oven to 140°C (electric fan oven)

1. Combine the butter and sugar until smooth

2. Mix in the eggs, milk and almond extract.

3. Mix in the flour and ground almonds until smooth.

4. Put the batter into a large piping bag and pipe into the cake pizza mould or prepared tins.

5. Add any remaining mix to cupcake cases

6. Bake the cupcakes for approx 30mins and the cake pizza for approx 50-60mins.

For the filling / topping

1. Pour a thin layer of flaked almonds on a tray lined with baking paper. Toast in the oven for approx 4 mins. Allow to cool.

2. Mix room temperature unsalted butter with the icing sugar until smooth. Add 1tsp of almond extract and mix again.

Once cooled trim any excess cake off the tops of the cake wedges. Then remove from the mould and cut in half to be filled.

Pipe the buttercream and add some cherry conserve for the filling. Repeat until all the cake wedges are filled.

Arrange on a cake board or plate with a cupcake in the middle. Pipe the buttercream on top using a circle tip or just cut the end off the piping bag. Drizzle over the cherry conserve and sprinkle on the toasted flaked almonds.

Enjoy!

Giant cookie recipe

This recipe is an easy way to create a perfect giant cookie. Decorate it any way you like!

It’s a great base to add your favourite chocolates too and the perfect alternative to birthday cake.

I’ve made this giant cookie recipe for birthdays, thank you gifts, fathers day and as a tasty treat.

You can use this recipe as a base for lots of flavours or styles. White choc chips and salted caramel was delicious!

You’ll need

A round cake tin – 8, 9 or 10 inch

Bowl and spoon

Baking paper

Recipe

200g – 300g of Chocolate chips (white, milk or dark)

225g self raising flour

125g stork or butter at room temp

225g caster sugar (or 125g caster and 100g granulated sugar)

1 medium free range egg

1/4tsp vanilla extract

**For a chocolate cookie replace 25g of the flour with 25g cocoa powder.**

Method

1. Preheat your oven to 180°C.

2. Grease the cake tin and line the base with baking paper.

3. Mix the stork or butter with the sugar until smooth.

4. Add the egg and vanilla extract and mix again.

5. Mix in the flour (and cocoa powder if using it). The mix will start getting firmer but mix until all combined in the dough.

6. Add most of the choc chips, keeping a small handful for the top.

7. If you are using a 10 inch tin push all the mix into it and evenly across the tin. I use a spatula or back of a spoon to do this. If you are using a 9 or 8 inch tin remove a couple of spoons of mix and pop them on a tray to bake (you’ll have these couple of normal sized cookies as spares). Sprinkle the saved choc chips over the top of the cookie.

8. Pop in the oven for approx 17mins. Check on the cookie after 15mins, if it looks shiny on top leave to cook for a little longer.

9. When you remove from the oven let the cookie cool completely in the tin before removing it.

10. To write on the cookie you can use royal icing or buttercream icing. Pop in a piping bag and snip off the end to write. Or pipe swirls around the edge and top with sprinkles or chunks of choc etc.

11. A new plain white pizza box makes a great way of boxing it for a gift.

Simple white chocolate and raspberry cake recipe

An easy, reliable and delicious white chocolate recipe.

I decided to start simply by adding good quality melted white chocolate to my usual sponge cake batter. The cake was a success, moist sponge with a white chocolate flavour coming through but firm enough for stacking tall and decorating.

This recipe works for a 6 inch round tin, 3 inch deep. For a tall cake you’ll need to double the recipe and fill two tins.

Tip: If you bake in deep tins I recommend using a flower nail sat in the centre of the cake tin to ensure the cake cooks evenly.

Cake Recipe:

200g sugar

100g white chocolate

200g self raising flour

200g stork / butter

4 medium free range eggs

Method:

1. Mix the eggs and sugar well

2. Melt the butter and chocolate together, 10 second bursts in microwave and stir. Allow to cool for a couple of minutes.

3. Add the melted butter and chocolate to the sugar and eggs and stir.

4. Add the flour slowly and stir to combine.

5. Fill a greased and lined tin.

6. Bake at 140°C fan oven for approx 1hr 20mins. This varies depending on your oven!

Tip: I use a skewer inserted into the cake to check if it is cooked. I also listen to the cake…. if you can hear it popping and bubbling still cook for another 10mins and check again.

7. Allow to cool completely.

For the white chocolate buttercream:

250g unsalted butter (room temperature)

500g icing sugar

50g white chocolate

2tsp of milk or cooled boiled water

Method:

1. Mix the butter and icing sugar well, add a few tsp of milk or water if the consistency is too thick.

2. Melt the white chocolate, allow to cool for a few minutes.

3. Mix the melted chocolate into the buttercream.

Presentation:

Obviously this part is where you can use your creativity or just have a bit of a fun decorating.