Step 1 - Start by creaming butter and sugar in a bowl until it is light and fluffy

Step 2 - Then start adding your eggs one at a time and with every egg added, add a bit of flour, then slowly combine.

Step 3 - Separate the cake mix in three different bowls. Add colour to the others, one red and one yellow, and leave one plain. 

Step 4 - Transfer the cake mixes into your cake tin and using a knife or handle of a kitchen utensil, swirl the mixtures to create a marble effect.

Step 5 - Heat your oven to 180°C / 160°C fan and bake for 20 - 25 mins. You'll know when the cake is ready when it springs back once touched and it's coming away from the sides of the tin. Allow to cool completely before removing the cake from the tin.

Step 6 - Whilst your waiting for the cake to cool, you can make the buttercream frosting by beating the icing sugar and butter together with the milk. Place in the fridge to stiffen slightly. 

Step 7 -Remove cake from tin and spread the frosting evenly around the sponge and sprinkle your chosen decoration.

For the full the recipe, along with some step by step photos to guide you, visit Kelly's blog here.

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Step 1 - Preheat the oven to 200c/400f/gas 6. Line two 12-hole muffin trays with paper cases. 

Step 2 - Cream the butter and sugar together, preferably with an electric whisk, in a large bowl until the mixture is light and fluffy. (This can take 5-7 mins, so this stage should not be rushed).

Step 3 - Beat in the eggs, one at a time, until well combined. (If the mixture looks like it is curdling, add a spoonful of the flour). 

Step 4 - Fold in the remaining flour with a metal spoon until you have a soft, smooth mixture. 

Step 5 - Pipe or spoon the mixture into the paper cases until half full, add a teaspoon of jam and then cover with the remaining cake mixture. The finished cake case should be about three-quarters full.  

Step 6 - Bake in the oven for 12-15 mins, or until the cakes are pale golden-brown and spring back when pressed gently with a finger.

Step 7 - Remove the cakes from the oven and set aside to cool on a wire rack. 

Step 8 - Using a small knife make a well in the top of each cake by removing a disk of cake. 

Step 9 - Fill the well with whipped cream and top with a strawberry.

Step 10 - Serve with a generous dusting of icing sugar.

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Step 1 - Preheat the oven to 120 degrees (250F). Lightly grease your roasting tin.

Step 2 - Lightly beat your egg white, and add the water. Beat the mixture until frothy but not stiff (we're not making meringues!).

Step 3 - Add the almonds to the egg whites, and stir them until they are well coated.

Step 4 - In a clean bowl, mix the sugar, salt and cinnamon, then sprinkle this mixture over the coated nuts.

Step 5 - Toss the mixture together, then spread it out evenly in your prepared roasting dish. 

Step 6 - Bake the almonds in your prepared oven for 1 hour, giving them the occasional stir, until they are golden in colour.

Step 7 - If you're making your snack in advance, make sure you store them in an air tight container to keep them fresh. 

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Step 1 - Preheat your oven to 200^oC (180 Fan, Gas Mark 6)

Step 2 - Pour olive oil into your roasting tin and add the potatoes, olives, lemon quarters, bay leaves and garlic.

Step 3 - Toss everything so that it is evenly coated in oil, then add the chicken thighs skin side up.

Step 4 - Place in the oven and cook for one hour, basting with the juices in the pan halfway through.

Step 5 - At the end of the hour, check that the potatoes and chicken are cooked through, before returning to the oven for another 15 mins to crisp the chicken skin.

Step 6 - Once you've removed the tin from the oven, press down on the garlic cloves to remove them from their skin, then mix the mashed garlic with the rest of the juice.

Step 7 - Serve your dish with a fresh, leafy side salad.

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We have a fantastic Friday treat for you here at British Bakeware thanks to our good friend Sammie from Feasting Is Fun!

If you haven’t already seen Sammie’s blog, you take a look at this recipe along with all of her other fantastic bakes via the link below this recipe! These Vanilla Bean Cupcakes look fantastic and are utterly delicious, a perfect way to treat yourself after a long week! This recipe is directly from Sammie and she has very kindly let us share it with you! Made in our 12 cup bun tray, these Vanilla Bean Cupcakes are very easy to make. A fantastic tip that Sammie shares in the recipe is to use the 3 tbsp of boiling water for the buttercream frosting. The reason for this is to stop the frosting forming a hard crust on top, a great tip there! To top off these wonderful cupcakes, the edible pearls on top will bring a sparkle to your kitchen! So why not try these cupcakes by Sammie at home this Friday or over the weekend, they are the perfect thing to bake with children or for as a treat to go with your Saturday afternoon cup of tea!

Ingredients:

For the Vanilla Cupcakes

• 150g of plain flour
• 150g of unsalted butter
• 125g of caster sugar
• 3 large free range eggs
• 1/4 of a tsp of salt
• 1 tsp of vanilla bean paste
• 1 and a half tsp of baking powder
• 25ml of whole milk
• 12 cupcake cases

For the Buttercream

• 3 tbsp of boiling water
• 400g of sieved icing sugar
• 200g of unsalted butter
• 1/8 of a tsp of salt
• 1 tsp of vanilla extract
• Edible sprinkles for decoration (optional)

Instructions:

Feasting Is Fun 

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12 Cup Bun Tray

£4.74 inc V.A.T.

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Cupcake Tray

£7.76 inc V.A.T.

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