#love to bake

[candyvalentinne]

Love baking

[sikfankitchen]

Carrot Cake with Cream Cheese Frosting 🥕

[bryonyashaw]

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A post shared by Lifestyle, parenting, food blog (@bryonyannie)

𝘕𝘢𝘯𝘢 𝘔𝘢𝘳𝘪𝘰𝘯'𝘴 𝘳𝘦𝘤𝘪𝘱𝘦 𝘧𝘰𝘳 𝙆𝙚𝙣𝙩𝙞𝙨𝙝 𝘾𝙖𝙠𝙚

A true vintage recipe, century old cake flavoured with butter and ground almonds and speckled with chocolate and coconut.

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

• 4oz Self Raising Flour

• 4oz Butter

• 4oz Sugar

• 2g Bournville Chocolate

• 1oz Ground Almonds

• 1oz Desiccated Coconut

• 2 Eggs

• 1tsp Vanilla Essence

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

1. Cream butter (or margarine) and sugar. Add the beaten eggs and mix well.

2. Add the vanilla essence

3. Fold in the dessicated coconut and Ground Almonds.

4. Add the milk and sifted flour and mix well.

5. This is optional, the recipe here didn't use it but you can fold in nuts, cherries and sultanas into the mixture.

6. Grate in the dark chocolate.

7. Pour into a well-greased and floured or paper-lined round 7inch cake tin or loaf tin.

8. Bake in a moderate oven for 35-40 minutes (or until top of cake springs back when touched lightly) at 180

9. When cool, dust with icing sugar or ice with chocolate icing and sprinkle with coconut.

For a larger cake just double up the ingredients, pour into two separate tins and for the filling use buttercream.

𝗕𝘂𝘁𝘁𝗲𝗿 𝗖𝗿𝗲𝗮𝗺 𝗥𝗲𝗰𝗶𝗽𝗲

For if you're making a two layer cake or want a topping that isn't dark chocolate.

𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨

• 600g icing sugar, sifted

• 300g unsalted or salted butter, softened

• Smidge Vanila extract

𝙈𝙚𝙩𝙝𝙤𝙙

1. Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tbsp of boiling water to loosen and beat until smooth.

2. Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife.

I've tried to Google the history of Kentish cake and can't find any information on it, even Pinterest offers no results (I even tried Wikipedia) so if anyone randomly knows the origin feel free to share. According to my nana this was my 'Grandpa's Grandpa' recipe from the family and they owned a bakery so it was passed down.

I remember my mum making this when I was younger and always really enjoyed it - you can add the chocolate on top too or just experiment.

[gunnenmoonlight]

I have this meme lying around and my mood rn man…I can’t

I felt like I’ve been robbed. I can’t stop watching the premiere. I’ve been crying since 5am. When the premiere started, now it’s 5pm and I’m still crying. man…

[lazylittledragon]

i will never listen to anyone saying that being a child/teenager is the best years of your life because when you're 22 you can just decide you want cookies and then in like 25 minutes you have cookies. could a child do that i think not

[thuesdaynightdykelife]

Here's to the femmes whose expression lies in grandmas florals and a vintage cut. Smelling like thrift stores and books and dried flowers.

Here's to the femmes whose expression lies in the macarbe. Art filled red with blood, and wardrobe filled black and silver. Jars of bones and hair and herbs.

Here's to the femmes whose expression lies in nature's song. The howl of the wind. The bold heat of the sun on their skin, and the smell of eucalyptus and petrichor.

Here's to the femmes whose expression lies in the sweat on their brow and the strength of their lift. The rush of adrenaline and endorphins. The beauty in their form and focus.

Here's to the femmes whose expression lies in the tap of their heels on tiles. The way their voice commands a room. Warm printer ink, signature signed.

Here's to the femmes whose expression lies in the paint on your apron and the beadwork your mother taught you. The songs you made up with your cousins over your childhood summers will be the lullabies your children fall asleep to.

Here's to the femmes whose expression lies in the layer of fat on top of your soup, the bubbling of yeast and the smell of onion, garlic, and rosemary.

Here's who the femmes who's expression lies in the strum of the bass and the bang of the drum. Grimey venues with sticky floors, full of screaming, sweat, and fiery passion.

Here's to the femmes whose expression lies in decedant fabrics galore. Velvets and satins and ruffles and lace. Rhinestones and ribbons. Leather and linens.

Here's to femmes whose expression lies in enjoying the simplicities of life. The smell of the jasmine tree on the walk home from book club. The changing of the leaves. The way their barista knows them by name.

Here's to the femmes whose expression lies in comfort and care. The softness they've carved for themselves. Matching pajamas and mismatched socks. Home is where the heart is, and where goldilocks finds her "just right."

[arttsuka]

I made @wolfythewitch 's fox Bill design out of polymer clay

It's pretty thin (so thin I'm afraid it'll snap in half anytime I lift it)

Front and back side:

[bakedbeanchan]

[hyunpic]

HYUNJIN | I LIKE IT

[itsmegrigio]

Tumblr mutuals, you have to see this one if you haven't already!! 🤣

[bryonyashaw]

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A post shared by Bryony | Lifestyle | family | foodie (@bryonyannie)

𝗠𝗶𝗻𝗶 𝗩𝗶𝗰𝘁𝗼𝗿𝗶𝗮 𝗦𝗽𝗼𝗻𝗴𝗲 𝗖𝗮𝗸𝗲𝘀

Victoria sponge cake is a British cake. It's a vanilla sponge cake that is sandwiched with jam and buttercream (or whipped cream)

𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨

𝙁𝙤𝙧 𝙩𝙝𝙚 𝙅𝙖𝙢:

• 500g/1lb 2oz strawberries, hulled and halved

• 500g/1lb 2oz jam sugar

𝙁𝙤𝙧 𝙩𝙝𝙚 𝙨𝙥𝙤𝙣𝙜𝙚:

•175g/6oz unsalted butter, at room temperature, plus extra for greasing

•175g/6oz caster sugar

•3 large free-range eggs, beaten

•1 tsp vanilla extract

•175g/6oz self-raising flour

•300ml/10½fl oz double cream

•icing sugar, for dusting

𝗠𝗲𝘁𝗵𝗼𝗱 for the jam

1) You can just use pre-made jam from a jar to save time. Place the strawberries in a large saucepan and crush with a potato masher.

2) Add the jam sugar and heat gently, stirring continuously, until the sugar dissolves.

3) Keep stirring, increasing the heat, bringing it to a full rolling boil, one that bubbles vigorously, rises in the pan and cannot be stirred down.

4) Start timing and boil for four minutes only. Remove from the heat and set aside to cool.

𝗠𝗲𝘁𝗵𝗼𝗱 for the sponge

1) Preheat the oven to 190C(170C fan)/375F/Gas 5. Lightly grease the tins with butter.

2) To make the cakes, cream the butter and caster sugar together until the mixture is pale and light. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Add the vanilla extract and mix to combine.

3) Sift the flour into the bowl and fold in until the mixture is glossy and smooth.

4) Divide the mixture between the mini sandwich tin cups and level with a teaspoon.

5) Bake on the middle shelf of the oven for about 15 minutes until golden-brown and springy to the touch.

6) Leave the cakes to cool in the tin for two minutes and then ease onto a wire cooling rack and leave to cool completely.

7) Whip the cream to soft peaks and spoon into a piping bag fitted with a small plain nozzle.

8) Cut each cake in half horizontally with a bread knife.

9) Pipe one dot of the cream in the middle of each cake base and the rest in dots around the edges. Drizzle the jam over the cream, place the sponge tops on and lightly sift icing sugar over the cakes

[mollybeenoel]

Source

[pinkfairiesteaparty]

[amethystsoda]

Chocolate Syrup Cake (1987)

[risibledeer]

baked beans. u don't know how abnormal i am about them.

bonus boat boys. etho's hair is very tasty.

[bakedbeanchan]

Love advice so garbage he doesn't even follow it himself