recipes

Prepare the Cake:

• Preheat the oven to 170°C/Gas Mark 3.
• Grease a 23cm round cake tin, line the base with baking parchment, grease again, and dust with flour.
• In a freestanding electric mixer fitted with a whisk attachment, beat the egg whites and half the caster sugar on medium speed until soft peaks form.
• Gradually add the remaining sugar while beating on low speed until stiff peaks form, which should take about 3–4 minutes.
• Add the egg yolks one at a time, mixing on low speed until fully incorporated.
• Stir in the vanilla extract.
• Sift the flour and baking powder together.
• Using a large spoon, fold the flour mixture into the egg mixture in stages, alternating with the whole milk.
• Begin and end with the flour, taking care not to lose the volume of the mixture.
• Transfer the batter to the prepared tin and bake for 30–35 minutes, or until the cake is golden brown, springs back when pressed lightly, and a skewer inserted in the center comes out clean.
• Allow the cake to cool in the tin for 5 minutes, then turn it out onto a wire rack to cool completely.

Prepare the Three Milks Mixture:

• In a pan, combine the double cream and evaporated milk, bringing the mixture to a boil while stirring to prevent it from sticking.
• Stir in the condensed milk, remove from the heat, and let the mixture cool.

Prepare the Filling:

• Whip the cream to firm peaks and refrigerate.
• Soften the dulce de leche by stirring it in a bowl until it is smooth and spreadable.

Assemble the Cake:

• Turn the cooled cake over so the bottom becomes the top.
• Cut the cake horizontally into three even layers.
• Place the bottom layer on a cake card and soak it well with the three milks mixture using a pastry brush.
• The cake should feel soft and slightly squidgy.
• Spread a layer of dulce de leche on top of the soaked layer, followed by a layer of whipped cream.

Level the cream layer.

• Place the next layer of sponge cake on top, soak it with the milk mixture, and repeat the layering process.
• Soak the final cake layer on its cut side with a little of the milk mixture, ensuring it is still manageable.
• Turn it over and place it on top of the cake.
• Press down gently to level the cake.
• Cover the assembled cake and chill for at least 4 hours, or overnight.
• Reserve any remaining milk mixture in the fridge.

Decorate the Cake:

• Whip the cream and vanilla extract for the decoration to firm peaks.
• Coat the sides of the cake with a thin layer of whipped cream using a palette knife to create a smooth surface.
• Spread a thicker layer of cream on top, creating waves with the knife.
• Place the remaining cream in a piping bag fitted with a large leaf nozzle.
• Starting at the bottom edge of the cake, pipe rows of leaves around the cake, moving upwards until the entire cake is covered.
• Dust the top of the cake with icing sugar.
• Press the chopped, toasted almonds around the sides of the cake, covering about 5cm from the base.
• If using, decorate the top with wafer butterflies.

Serve:

• Slice the cake and serve with any remaining milk mixture poured over the top for extra richness.

Prepare the Macaroon Batter:

• Preheat the oven to 180°C/Gas Mark 4.
• Sift the ground almonds and icing sugar together onto a piece of baking parchment, then sift again.
• For an even finer texture, you can process the mixture in a food processor for 30 seconds before sifting.
• Divide the almond and sugar mixture in half, weighing it carefully.
• Using an electric mixer, whisk the egg whites until they are foamy.
• Add a pinch of cream of tartar and whisk to soft peaks.
• Gradually add the caster sugar while whisking, until the meringue is firm.
• Divide the meringue into two portions.
• Add a few drops of purple food colouring to one portion and orange food colouring to the other, whisking until evenly colored.
• Gently fold half of the dry ingredients into each colored meringue mixture until smooth and shiny, but still able to hold its shape.

Pipe and Bake the Macaroons:

• Fit a piping bag with a 1cm plain nozzle and fill it with the macaroon mixture.
• Pipe the macaroon mixture onto a baking sheet lined with a silicone baking mat.
• The circles should be about 2cm in diameter, spaced 2.5cm apart.
• Tap the tray gently on the work surface to flatten the tops slightly.
• Leave the macaroons to rest for about 15 minutes to form a skin.
• Bake in the center of the oven for 10 minutes, leaving the oven door slightly ajar to let the steam escape.
• The macaroons should rise slightly and be crisp on top.
• Immediately after removing them from the oven, run a little cold water between the baking parchment and the tray to help release the macaroons.
• Allow them to cool completely on a wire rack.

Prepare the St Clements Curd:

• In a heatproof bowl set over simmering water (ensuring the water doesn’t touch the bowl), combine the eggs, caster sugar, diced butter, lemon juice, lemon zest, orange juice, and orange zest.
• Whisk gently with a hand whisk until the curd thickens enough to leave a trail on the surface.
• This may take 10–15 minutes.
• For a lighter texture, blend the hot curd in a blender on high for 1–2 minutes, then transfer to a bowl, cover with cling film, and leave to cool.

Prepare the Lavender Buttercream:

• In a heavy-based pan, combine 125g of caster sugar with 50ml of water.
• Use a sugar thermometer and heat the mixture until it reaches 118°C.
• While the sugar syrup is heating, whisk the egg whites with the remaining sugar in an electric mixer until soft peaks form.
• Slowly pour the hot sugar syrup into the egg whites while whisking on low speed, then increase the speed and whisk until the meringue cools to hand hot.
• Reduce the speed and gradually add the diced butter, whisking until smooth and silky.
• Finally, add a few drops of purple food colouring and the lavender extract, whisking until well combined.

Assemble the Macaroons:

• Fit a piping bag with a 5mm plain nozzle and fill it with the lavender buttercream.
• Fit another piping bag with a 5mm nozzle and fill it with the St Clements curd.
• Sandwich the purple macaroons together with the lavender buttercream and the orange macaroons with the citrus curd.

Prepare the Cake Batter:

• Preheat the oven to 170°C/Gas Mark 3.
• Grease three 23cm sandwich cake tins, line the bases with baking parchment, and flour the sides of the tins.
• Drain the pineapple, reserving the juice, and cut the pineapple rings into 5mm dice.
• Sift the plain flour, salt, and baking powder together three times and set aside.
• In a mixing bowl, whisk the whipping cream to soft peaks using an electric mixer.
• Add the eggs, vanilla extract, and caster sugar to the whipped cream and whisk until the mixture is thick, pale, and trebled in volume.
• Gently fold in the chopped pineapple using a large metal spoon, followed by the sifted flour mixture, being careful not to deflate the batter.
• Divide the mixture evenly between the prepared cake tins and bake for 25–30 minutes, or until the cakes are golden and a skewer inserted in the center comes out clean.
• Allow the cakes to cool in the tins for 10 minutes, then turn them out onto a wire rack to cool completely.

Prepare the Rum Syrup:

• Measure 200ml of the reserved pineapple juice and top it up to 250ml with water.
• Pour the liquid into a pan, add the caster sugar, and bring to a boil, stirring to dissolve the sugar.
• Remove the pan from heat and stir in the white rum.
• Let the syrup cool completely.

Make the Buttercream:

• In a deep, heavy-based pan, combine 250g of the caster sugar with the water.
• Using a sugar thermometer, cook the mixture over high heat until it reaches 118°C.
• Meanwhile, whisk the egg whites with the remaining sugar in an electric mixer on medium speed until soft peaks form.
• Once the sugar syrup reaches the correct temperature, slowly pour it into the egg whites while whisking on low speed.
• Increase the speed to high and whisk until the meringue cools to hand-hot temperature.
• Reduce the mixer speed to low and gradually add the softened butter cubes, whisking until the buttercream is smooth and silky.
• Add a few drops of yellow food coloring and the vanilla extract, and mix until evenly colored.

Assemble the Cake:

• Place the first sponge layer on a cake card or serving plate.
• Using a pastry brush, soak the layer with the rum syrup.
• Spread a 5mm-thick layer of buttercream over the soaked cake layer.
• Repeat with the second and third sponge layers, soaking each with the rum syrup and spreading buttercream between them.
• Coat the outside of the cake with a thin layer of buttercream using a palette knife, then chill the cake for at least 20 minutes to firm up.

Decorate the Cake:

• Apply a final, thicker layer of buttercream over the top and sides of the cake, smoothing it neatly with a palette knife.
• Press the grated white chocolate and chopped candied pineapple cubes onto the sides of the cake.
• Mark the top of the cake with a criss-cross pattern using a long knife and place a pearl dragee at the center of each cross.

Prepare the Cake:

• Preheat the oven to 170°C/Gas Mark 3.
• Grease a 17cm x 27cm baking tin, 3cm deep, and line the base with baking parchment.
• In a mixing bowl, cream the unsalted butter and caster sugar together using an electric mixer until the mixture is pale and fluffy.
• Gradually add the lightly beaten eggs, mixing well after each addition, and then stir in the vanilla extract.
• Sift the self-raising flour and a pinch of salt together.
• Fold the flour mixture into the butter mixture alternately with the milk, starting and ending with the flour.
• Be careful not to over mix the batter.
• Transfer the batter into the prepared tin and level the surface with a palette knife.
• Bake for 30–35 minutes, or until the cake is well risen, golden, and springs back when lightly pressed.
• Allow the cake to cool in the tin, then remove and refrigerate for 1 hour to firm up.

Prepare the Icing and Coat the Lamingtons:

• Once the cake is firm, cut it into 12 equal pieces using a long, serrated knife.
• Sift the icing sugar into a heatproof bowl.
• Gradually whisk in the milk, then add the finely diced butter.
• Place the bowl over a pan of gently simmering water, ensuring the water doesn’t touch the base of the bowl.
• Stir continuously for 3–4 minutes until the icing is hot and smooth.
• Remove from heat and stir in a little pink food coloring.
• Place the shredded coconut in a separate bowl.
• Dip each piece of cake into the icing using a fish slice or spatula, allowing excess icing to drain off before rolling the cake in the shredded coconut to coat it evenly.
• Place the coated Lamingtons on a tray lined with baking parchment and leave them to set for 2 hours.

Prepare the Filling and Assemble:

• In a mixing bowl, whisk the double cream, icing sugar, and vanilla extract together to medium peaks.
• Split each Lamington in half horizontally using a serrated knife.
• Spread a layer of raspberry jam and then a layer of whipped cream on the bottom half of each Lamington.
• Sandwich the two halves back together.

• Prepare the Cake Batter:
• Preheat the oven to 170°C/Gas Mark 3.
• Grease and flour a 20cm springform cake tin.
• Sift the self-raising flour and salt into a large mixing bowl.
• In a separate bowl, whisk the 325ml of whipping cream until it holds soft peaks, then refrigerate.
• Using an electric mixer, whisk the eggs, caster sugar, and vanilla extract together until the mixture is light, fluffy, and has tripled in volume.
• Gently fold the whipped cream into the egg mixture using a large metal spoon, being careful not to deflate the mixture.
• Gradually fold in the sifted flour mixture, incorporating it gently to maintain the batter’s volume.
• The mixture will be thick.
• Transfer the batter to the prepared cake tin and bake for 25–30 minutes, or until the cake is golden brown and springs back when pressed gently.
• Cool the cake in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
• Prepare the Filling:
• Peel and stone the mango, then purée the flesh in a blender or food processor until smooth.
• In a pan, combine the mango purée, condensed milk, and evaporated milk.
• Bring the mixture slowly to a boil.
• In a separate bowl, whisk the egg yolks with the cornflour and vanilla extract to form a smooth paste.
• Gradually pour the boiled mango mixture over the egg yolk mixture, whisking constantly to combine.
• Return the mixture to the pan and bring it back to the boil, whisking continuously until it thickens.
• Transfer the filling to a clean bowl, cover the surface with cling film to prevent a skin from forming, and leave to cool.
• Once cool, refrigerate until needed.
• Assemble the Cake:
• Mix the coconut milk with the white rum (if using).
• Once the cake is fully cooled, cut it horizontally into 3 layers.
• Place the top layer cut-side up on a cake card or plate.
• Using a pastry brush, soak the layer with the coconut milk mixture.
• Remove the filling from the fridge and gently whisk to soften.
• Spread a third of the filling over the soaked cake layer.
• Place the middle layer of sponge on top, soak with more coconut milk, and spread with another third of the filling.
• Finally, place the bottom layer of cake on top, pressing lightly to level it.
• Brush the top with the remaining coconut milk.
• Refrigerate the assembled cake for 30 minutes to firm up.
• Decorate the Cake:
• In a mixing bowl, whisk the remaining filling with the whipping cream until it holds its shape.
• Spoon a generous dollop of the cream on top of the cake and use the back of the spoon to create a well in the center.
• Coat the sides of the cake with the remaining cream, smoothing it with a palette knife or spatula.
• Press the toasted coconut around the sides of the cake for added texture and flavor.
• Arrange the pineapple and mango cubes in the well on top of the cake.

• Prepare the Pastry:
• Sift the plain flour, cornflour, and milk powder together in a bowl.
• In another mixing bowl, use an electric mixer with the paddle attachment to cream the unsalted butter, vegetable shortening or lard, and icing sugar for about 8 minutes, until the mixture is very light and fluffy.
• Mix in the egg and vanilla extract until combined.
• On a very low speed, gently mix in the sifted flour, cornflour, and milk powder until just combined, being careful not to overwork the dough.
• Wrap the dough in cling film and refrigerate for 1 hour.
• Prepare the Pineapple Filling:
• Place the diced pineapple and honeydew melon in a food processor or blender and pulse until puréed.
• Transfer the fruit purée to a heavy-based pan and cook over medium heat, stirring occasionally, for about 20 minutes until most of the liquid has evaporated.
• Stir in the caster sugar and continue cooking for about 8 minutes until the mixture thickens.
• Add the golden syrup and cook, stirring constantly, for another 10–12 minutes until the filling is very thick, sticky, and uniformly light amber in color.
• Remove from heat and allow the filling to cool completely.
• Assemble the Pineapple Cakes:
• Preheat the oven to 170°C/Gas Mark 3.
• Lightly grease a non-stick cake tray with 12 rectangular holes.
• Divide the chilled pastry dough into 12 pieces.
• Roll each piece out on a lightly floured surface into a round approximately 10cm in diameter.
• Press each round into the prepared cake tray, lining the holes with the pastry.
• Trim away any excess.
• Place a large spoonful of the cooled pineapple filling into each pastry case.
• Re-roll the pastry trimmings and cut out pieces to cover the tops of the pies.
• Brush the edges of the pastry with a little water, then place the pastry lids on top, pressing gently to seal the edges.
• Bake the Pineapple Cakes:
• Bake the assembled cakes for 25–30 minutes, or until the pastry is golden brown.
• Once baked, remove from the oven and allow the cakes to cool slightly in the tray.
• Carefully turn the tray over onto a work surface and tap gently to release the cakes.
• Serve:
• Dust the cooled cakes with a little icing sugar before serving.
• Enjoy them warm, but be cautious as the filling will be hot.
• They are also delicious when served cold.
• Serving Suggestion:
• Serve these Taiwanese Pineapple Cakes with a cup of tea for an authentic experience.
• They also make wonderful gifts and can be stored in an airtight container for a few days.
• Wine Recommendation:
• Pair with a light, fruity white wine like Riesling or a refreshing iced tea.

Prepare the Pastry Cream:

• In a mixing bowl, combine the eggs and caster sugar, then sift in the plain flour and cornflour.
• Mix until smooth.
• Slit the vanilla pod open lengthwise and place it in a saucepan with the milk.
• Bring the mixture to a boil.
• Gradually pour the hot milk over the egg mixture, whisking constantly to combine.
• Remove the vanilla pod, scraping its seeds into the mixture.
• Return the mixture to the saucepan and cook over moderate heat, whisking continuously until it thickens and comes to a boil.
• Reduce the heat and continue whisking for 1 more minute.
• Transfer the pastry cream to a clean container and cover the surface with cling film to prevent a skin from forming.
• Leave to cool completely.

Prepare the Puff Pastry:

• Preheat the oven to 180°C/Gas Mark 4.
• Using an 18cm round cutter or a plate as a guide, cut the puff pastry into circles.
• Place the discs on non-stick baking trays, ensuring they are slightly apart.
• Re-roll any trimmings to cut out additional discs; you should have 3 or 4 in total.
• Bake for 20–25 minutes, until the pastry is golden brown and crisp.
• Ensure the base of the pastry is also well-colored.
• Allow the pastry discs to cool on the trays.

Prepare the Dulce de Leche:

• Scoop the dulce de leche into a bowl and gently whisk until smooth.
• Mix in the brandy.
• Whisk the cooled pastry cream to loosen it, then gently fold in 2 tablespoons of the dulce de leche mixture.

Assemble the Mil Hojas:

• Using a serrated bread knife, carefully cut each pastry disc horizontally in half to create thinner layers.
• Be gentle, as the pastry will be fragile.
• On a cake board or plate, start assembling the cake by spreading a layer of pastry cream (about 5mm thick) on the first pastry disc.
• Place the next pastry layer on top and spread it with a layer of dulce de leche.
• Sprinkle with some of the chopped walnuts.
• Repeat the process, alternating between the pastry cream and dulce de leche layers, until all the ingredients are used.
• Sift icing sugar over the top layer and sprinkle with any remaining chopped walnuts.

Prepare the Cupcake Batter:

• Preheat the oven to 170°C/Gas Mark 3.
• Line a muffin tin with 10 cupcake cases.
• Sift the cocoa powder into a mixing bowl.
• Melt the unsalted butter in a small pan, then pour it into the cocoa powder.
• Add the vanilla extract, egg, and Guinness, and whisk until well combined.
• In a separate large mixing bowl, sift together the plain flour, bicarbonate of soda, and caster sugar.
• Make a well in the center of the dry ingredients.
• Pour the Guinness mixture into the well and whisk until a smooth, shiny batter forms.
• Spoon or pipe the batter into the cupcake cases, filling them two-thirds full.
• Bake for 17–20 minutes, or until the tops spring back when lightly pressed and a skewer inserted into the center comes out clean.
• Remove from the oven and allow the cupcakes to cool on a wire rack.

Make the Baileys Frosting:

• Using an electric mixer on high speed, beat the unsalted butter and sifted icing sugar together until light and fluffy.
• Add 1–2 tablespoons of Baileys Irish Cream and continue whisking for 5 minutes until the frosting becomes paler and smooth.
• Divide the frosting into two portions.
• Add the black food coloring to one portion, mixing until it reaches the desired shade.
• For a darker color, use a concentrated black food coloring.
• Fit a piping bag with a 1cm plain nozzle and carefully spoon both frostings into the bag, arranging them side by side so that they pipe out together, creating a swirl effect.

Decorate the Cupcakes:

• Pipe a large swirl of the frosting on top of each cooled cupcake.
• Decorate with silver balls and lightly spray with silver shimmer spray for a finishing touch.

Prepare the Cake:

• Preheat the oven to 170°C/Gas Mark 3.
• Grease a 20cm square shallow cake tin and line the base with baking parchment.
• Cream the softened butter and caster sugar together until pale and fluffy.
• Lightly beat the eggs with the vanilla extract, then gradually add them to the butter mixture, beating well after each addition.
• Sift the plain flour and cornflour together and mix with the ground almonds, ensuring there are no lumps.
• Gently fold the dry ingredients into the cake mixture using a spatula, being careful not to overmix.
• Transfer the batter to the prepared tin and level the top with a spatula.
• Bake for about 25 minutes, until the cake is golden brown and springs back when lightly pressed.
• Allow the cake to cool in the tin.

Make the Orange Syrup:

• In a small pan, combine the caster sugar and water.
• Bring to a boil, then remove from the heat and stir in a few drops of orange oil.
• Cut the cooled cake horizontally in half and brush the cut surfaces with the warm orange syrup.

Prepare the Buttercream:

• In a mixing bowl, beat the softened butter and icing sugar with an electric mixer on medium speed until light and fluffy.
• Mix in the vanilla extract.
• Sandwich the cake halves together with most of the buttercream, then refrigerate for 30 minutes to firm up.

Apply the Marzipan and Cut the Cake:

• On a surface lightly dusted with icing sugar, roll out the marzipan into a square large enough to cover the cake.
• Spread a thin layer of the remaining buttercream over the top of the cake and smooth it with a spatula.
• Lay the marzipan on top, trimming off any excess.
• Flip the cake over onto a chopping board dusted lightly with icing sugar so the marzipan is underneath.
• Cut the cake into 4cm cubes and set them right-side up on a wire rack placed over a tray to catch excess fondant.

Ice the Fondant Fancies:

• Put half the fondant in a pan with 2 tablespoons of water and heat gently to no more than blood heat (37°C).
• Do this carefully in a microwave if preferred.
• Mix in a little yellow food coloring.
• Using a tablespoon, pour the fondant over 5 of the cakes, ensuring it covers the sides.
• Work with one color at a time, and scrape the fondant that runs off the cakes back into the pan.
• Add orange coloring to the remaining yellow fondant and use it to ice 5 more cakes.
• Warm the second half of the fondant with 2 tablespoons of water, color it pink, and repeat the process with 5 more cakes.
• Finally, color the remaining pink fondant blue and ice the remaining cakes.
• For more vibrant colors, divide the fondant into 4 portions and color each batch separately.

Finish and Decorate:

• Use a small knife dipped in hot water to gently cut the cakes from the rack.
• Place each cake into a round cake case, pressing the sides gently to shape the case to the cake.
• Decorate with polka dot and chocolate bean sprinkles.
• The cakes will keep in a tin for 3–4 days.

Prepare the Cake Batter:

• Preheat the oven to 200°C/Gas Mark 6.
• Grease a 35cm x 28cm Swiss roll tin and line it with baking parchment.
• Dissolve the green tea powder in the hot water and set aside to cool.
• Sift the plain flour and cornflour together and set aside.
• In a mixing bowl, use an electric beater to whisk the egg yolks with 100g of caster sugar until the mixture is thick and pale.
• Add the cooled green tea mixture to the egg yolk mixture and whisk to combine.
• In a separate bowl, whisk the egg whites with the remaining 60g of caster sugar until stiff peaks form.
• Using a large metal spoon, fold a third of the egg whites into the egg yolk mixture to lighten it.
• Sprinkle a third of the sifted flour mixture over the surface and fold it in gently.
• Repeat the process, alternating between the remaining egg whites and flour, taking care not to over mix and lose volume.
• Finally, fold in the vegetable oil.

Bake the Cake:

• Pour the batter into the prepared tin and level the surface with a palette knife.
• Bake for 10–15 minutes, or until the cake springs back when gently pressed with your finger.
• Be careful not to overcook, as this will make rolling the cake difficult.
• Once baked, transfer the sponge (still on the parchment) to a work surface.
• Place another piece of parchment on top of the sponge and roll it up lightly with the paper.
• This will help shape the roulade and make it easier to roll later.
• Leave to cool completely.

Prepare the Filling:

• Whisk the whipping cream with the icing sugar and vanilla extract until it just holds its shape.

Assemble the Roulade:

• Unroll the cooled sponge onto a piece of parchment lightly dusted with caster sugar (slightly larger than the sponge).
• Carefully peel off the backing paper from the sponge.
• Spread the whipped cream evenly over the surface of the cake.
• Starting with the long side closest to you, gently roll the sponge up, keeping it tight to form a neat roll.
• Once rolled, place the roulade seam-side down on the parchment.

Decorate the Roulade:

• Melt the white chocolate in a microwave or over a pan of gently simmering water (make sure the water doesn’t touch the base of the bowl).
• Transfer the melted chocolate to a disposable piping bag, snip off a small tip, and zigzag the chocolate over the roulade.
• Refrigerate the roulade for 30 minutes to set the chocolate.
• Trim the ends of the roulade to neaten it before serving.