Addictive trash

Swiss Roll Recipe

ingredients
3 eggs
4 oz of castor sugar
4 ox of flour (sieved)
1 teaspoon of hot water
Warm jam

In order to prepare the cake tin (about 9 x 12 inches) , you'll need to grease the tin and then put greaseproof paper into the tin and then grease the paper too. Make sure that the greaseproof paper is bigger than the tin.

Whisk the eggs and sugar in a bowl over some hot water so that it is thick enough for an impression of the whisk to be left.

Sift in the flour then fold it lightly into the egg mixture along with the hot water. Make sure you use a metal spoon.

Pour the mixture into the tin and then tilt is a bit from side to side so that it's spread evenly.

Place the tin into a hot oven that's been preheated to 425F for about 7-9 minutes so that it's golden-brown and firm. Then turn it out onto some paper with sugar on it.

Cut off the edges so that it's nice and neat and spread over some warm jam. With a knife, cut half-way into the sponge that makes a long cut that is within 1 inch from the ends. Then roll it up and place it on a wire rack to cool.

No matter what sort of cook you are, everyone should be able to do the above recipe. It's a great one to try out with kids as it's a lot of fun and the end result is yummy. Cooking and baking also teaches kids the needed skills in the kitchen instead of relying on buying ready made meals from the supermarket.

Grandma's cake icing recipes will help turn any cake into a centerpiece for any occasion.

Every cook has their favorite cake frosting recipes, and these were some that Grandma often used to make her cakes special.

Doesn't a cake seem more delicious when decorated with frosting? Not only do these cake frostings taste delicious, but they make any cake easy to decorate.

These vintage recipes for cake icing are taken from Mom's old recipe scrapbooks, circa 1929. Mom often used these easy cake frosting recipes to decorate cakes for birthday

1 egg white, 3/4 cups white sugar, 1 tablespoon corn syrup, 1/4 teaspoon cream of tartar, 3 tablespoons water, 1/2 teaspoon vanilla. Combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread 3 tablespoons butter, 1-1/2 cups icing sugar, 1-1/2 tablespoons milk, 1/2 teaspoon vanilla; beat. [Add enough confectioner's sugar to make of right consistency to spread.]1/4 cup butter, 1/4 teaspoon salt, 2 teaspoons vanilla, 3 cups icing sugar, 1/4 cup milk. Combine In a saucepan combine 3 tablespoons butter, 3 tablespoons milk, 1/2 cup dark brown sugar. Heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 teaspoon vanilla; beat till creamyDissolve 1 teaspoon of jelly crystals in boiling water, then add necessary amount of icing suga

Take one cup of sugar to the beaten white of one egg. Put the sugar on to boil with two tablespoonfuls of water. When this has boiled clear pour on the beaten white of the egg, stirring constantly until cold. Flavor with rose water and vanilla miTake the whites of two eggs and half a pound of sweet almonds, with a few bitter, mixed, which should be blanched, dried and grated, or pounded to a paste. Beat the whites of the eggs, add half a pound of confectioner's sugar, a handful at a time, until all is used up, and then add the almonds and a few spoonfuls of rose water. Spread between or on top of cake. Put on thick, and when nearly dry cover with a plain icing.

If the cakes are well dredged with a little flour after baking, and then carefully wiped before the icing is put on, it will not run, and can be spread more smoothly. Put the frosting in the center of the cake, dip a knife in cold water and spread from the centeBeat up the white of an egg with one-quarter of a pound of pulverized sugar until thick; half a pound for two whites, and so on. Set in a veryThis icing is made as above, or like boiled icing, using pink confectioner's sugar or color with cochineal [food coloring] or prepared fruit coloring, which you may procure at any first-class grocery.

Grate the peel of one or more oranges; put the peel in a fine batiste [fabric] rag; tie it up and boil in a few spoonfuls of water. Squeeze it to extract the color, and boil with as much sugar as you want for icing -- say two whites of eggs, juice of one orange and two cups of sugar. You may use the orange juice in place of the water.Make a stiff icing by beating the whites of four eggs, and adding gradually one pound of sifted powdered sugar. Add gradually one-third of a cake of bitter chocolate, which you have previously melted in a tin cup on the back of the stove. Mix with icing and flavor with vanilla. This quantityBoil chocolate with very little water and sugar until thick. It must harden on the Beat the whites of three eggs and one and one-half cups of pulverized sugar, added gradually while beating. Beat until very thick, then add four heaping tablespoonfuls of grated chocolate and two teaspoonfuls
Frosting for a strawberry cake should not be set in the oven, and it should not be frosted longer than half an hour before serving, and then set in the ice chest immediately. Try this and you will never do otherwise. Tastes like whipped cream. You may flavor with vanKeep a wide-mouthed bottle of brandy in which to throw lemon peel. Often, you will have use for the juice of lemons only. Then it will be economical to put the lemon peel in the bottle to use for flavoring. A teaspoonful of this is sufficient for the largest cake.

Take the white of one egg, and add to it [approximately] the same quantity of water. Stir into this as much confectioner's sugar to make it of the right consistency to spread upon the cake. Flavor with any flavoring desired. You may color it pink as you would boiled frosting by adding fruit coloring.

Prepare the above unboiled icing, add as much grated chocolate as you desire and flavor with vanilla.

Is made just as you would the white unboiled icing, substituting the yolk of the egg instead of the white, flavor with orange juice, and if you wish a deeper yellow, grate the orange peel into the juice of the orange, and strain through a fine piece of cheesecloth before adding to the yellow icing.

Mix coconut with the unboiled icing. If you desire to spread it between the cakes, scatter more coconut over and between the layers.

Mix any quantity of finely chopped nuts into any quantity of cream icing (unboiled) as in the foregoing receipts. Ice the top of caTwo cupfuls of granulated sugar, a piece of best butter the size of an egg, and one scant cupful of sweet milk. Boil very briskly for ten minutes, being careful not to burn. Flavor with vanilla. Stir until cold.

DOUBLE SHAPE CAKE

INGREDIENTS

• 200g butter
• 200g caster sugar
• 200g self raising flour
• 4 eggs

• In a bowl, cream together the butter and caster sugar.

• Then into the butter and sugar, mix 4 lightly beaten eggs and the flour.

• Give it all a good mix until it looks like this!

• Divide the mixture equally into two.

• This will be for the two different cake colours

• Choose any colours you like. Use a teaspoon of food colouring paste - this will give the cake a good strong colour.

• You can buy food colouring paste in any catering or cake decorating shop.

• Mix it well so that the colour spreads evenly.

• Next, grease and flour two 20cm cake tins.

• Do this by wiping some butter around them and then sprinkling some flour into them.

• Dollop the mixture into the tins.

• Cook the cakes at 180c or Gas Mark 4 for about 20 minutes - until they're springy to the touch!

• Once the cakes are cooked and cooled down you can cut out the circles.

• To make the circles, the best things to use are different size pastry cutters.

• If you don't have any pastry cutters, you can make some card circle templates.

• Simply put a template onto the cake and cut round.

• The first cutter Stephen used is 15cm wide.

• Put it on the cake and make sure there's an even space all the way around the cutter and the edge of the cake.

• Then cut the cake with a smaller circle - this one is 10cm.

• Use a final cutter of 5cm to cut a small circle in the middle.

• Then do the exact same on the other cake.

• Slot the circles of cake together like this alternating the colours as you go.

• Spread some butter icing made from butter and icing sugar over one layer of the cake.

• You could use jam if you want to.

• Then carefully sandwich the other cake on top.

• Use your favourite colours to make the cake.

• Enjoy!

• 3 eggs
• 175g butter
• 175g flour
• 175g sugar

• The first thing you need to do is make an ordinary sponge cake. You could either use the recipe below, or you could use a packet of ready-made cake mix from the shops.

• Firstly, cream the butter and sugar together in a mixing bowl. Then add the eggs and flour, a little bit a a time. Beat the mixture thoroughly.

• Now grease and flour two cake tins. Divide the mixture evenly between both tins. Carefully put the cakes into the over and 190C or gas mark 5, for between 20 and 25 minutes.

• When the cakes have risen, carefully take them out of the oven using oven gloves and put them on a cake rack to cool down.

FISH AND CHIPS TRICK CAKE

• 3 eggs
• 175g butter
• 175g flour
• 175g sugar

• Next, you need to cut the cakes into the shape of a fish fillet. Ask an adult to do this for you, because you need to use a knife to do this and it can be quite dangerous to do.

• Sandwich the two fillet shape pieces of cake together with a layer of jam. Looks tempting already, doesn't it?

• Now it's time to batter the fish. To do this you need to make some butter icing. Firstly: put 100g of butter in a mixing bowl (at room temperature). Add 225g of icing sugar, followed by 2 tablespoons of milk, and then give it a good beating!

• When the mixture looks nice and smooth, you can coat the cake fillet with the icing. This doesn't have to be very neat - because battered fish isn't!


		• 3 eggs • 175g butter • 175g flour • 175g sugar

• The chips are made from thin slices of the leftover cake. Again, get an adult to do this for you because you need a sharp knife to get the best results and this can be dangerous!

• The peas are made from marzipan! To make it go green, put it in a food bag, add green food colouring and give it a good squidge around. Instead of marzipan you could buy green fondant icing from the shops. Roll the marzipan or icing in your palm until it looks pea-shaped.

• To finish: just set out the fish, chips and peas out on a plate. You could also add some ketchup (strawberry jam really!) to complete the effect.

• And once you've made the fish and chip cake, why not have a bash at some other false food dishes like this giant quarter pounder with cheese!


		• two one litre over proof bowls • 250g butter • 250g caster sugar • 250g self raising flour • five eggs • bakeing powder • vanilla essence • strawberry jam • white ready made iceing • black ready made iceing

• In a bigger mixing bowl, mix 250g of butter with 250g of caster sugar. Add to this 250g of self raising flour, five eggs and two and half teaspoons of baking powder. Drop in a dash of vanilla essence too, then mix thoroughly.

• Lightly grease your oven-proof bowl(s) and lightly cover the inside with flour.

• Divide the mixture evenly between the two bowls. If you haven't got two bowls, the mixture will keep perfectly well in the fridge whilst the first cake cooks.

• Cook for 45 minutes on 150 degrees celsius (gas mask 3) until they're well risen and firm to the touch.

• Strawberry jam makes a great filling. Just add a generous amount to the flat part of one cake, then spread it out to the edges using a back of the spoon.

• When done, add the second cake on the top, like this.

• Next comes the icing. You need some white, ready-made icing for this. Roll it out into a circle.

• The easiest way to pick it up is to lay it over a rolling pin, Lay it over the cake.

• Tuck in the icing, all the way round the base, as neatly as you can. If there's any excess, just trim it off.

• The hexagon shapes for the icing are made from black ready-made icing.

• Stick on the hexagons by dabbing on water with a pastry brush. That completes the cake!