Fast Cakes: Easy Bakes in Minutes

Product Information

Put large spoonfuls of both cake mixtures in the tin, then swirl the two together with a skewer to create a marbled effect. To make the icing, measure the icing sugar and lemon and lime juice into a bowl. Whisk until smooth, then spread the icing over the cake. Measure all the ingredients for the cake into a large mixing bowl and beat with an electric mixer until well blended and smooth. Bake for about 30 minutes, until well-risen and just set around the edges. Take out of the oven and rest for 10 minutes to allow the top of the cheesecake to become level and flat.

Measure the cream cheese and flour into another bowl and beat with an electric hand-held whisk until smooth. Add the vanilla, eggs, sugar and double cream, whisk again until well blended, then pour the mixture over the crumb base.Cream the margarine and sugar until light and creamy. Beat in the eggs and almond essence, adding a tablespoon of flour with the last amount of egg. Fold in the flour and baking powder and all the fruit.

Utterly delicious. A can of apricots is added to this cake and gives it its distinctive flavour. Use the juice from the can in a fruit salad or soak sponge cakes in it for a trifle. This weekend I made the Scones and the Chocolate Eclairs- neither of which I have made before. They both turned out excellently. I've read through this book about 4 times since I got it on Friday - so 3 days ago. I took to it bed with me the first night, which resulted in some very strange dreams. :/ But I woke up and baked, so all good. The recipes are all well laid out, short instructions, no nonsense and easy to follow. She doesn't use complicated baking terms, so beginners and kids can have a go with ease. Loosen the edges, then set aside to cool in the tin. When cold, take out of the tin and leave to chill in the fridge.

In addition to the easy tray bakes and family cakes there are some recipes to interest the seasoned baker such as battenberg cake, or my favorite brandy snaps that need to be rolled around a wooden spoon while still warm to achieve their tube-like form, ready for filling with cream! There are a lot of different flavors to choose from also. Put all the cake ingredients in a bowl and beat with an electric mixer until light and fluffy. Divide between the two tins, and level out evenly.

There are hints and tips at the start of the book to help with common mistakes, tips to get the best out of your ingredients and equipment. Basically she answers the questions she knows you are going to ask. Measure the baking spread, caster sugar, flour, eggs, baking powder, lemon curd and half the lemon and lime zest into a mixing bowl. Beat together using an electric mixer until light and fluffy. Tip the mixture into the tin and level the top with a spatula. If you miss Mary's wisdom and inspiration in The Great British Bake Off, or want a brand-new companion to Mary Berry's Baking Bible, this is the cookbook for you, with over 150 easy recipes to make with confidence. Return to the oven for a final 10 minutes, until the cheesecake is just set with a slight wobble in the middle.

To start with the book is beautiful. It is so pretty, and heavy and everything that a cookbook should be. Measure all the ingredients except the cocoa and icing sugar into a large bowl and beat well with an electric mixer until light and fluffy. Put half the mixture in another bowl and add the cocoa powder. Mix well. Excellent cookbook from Queen Mary. Almost all the bakes in here are great. I have tried a couple of them and they have turned out well. Heat the oven to 325F, 160C, gas mark 3 and grease and line with greased greaseproof paper a 7-inch (17.5cm) cake tin.