Tag Archives: Cake

Bee’s Homemade Banana Bread

25 Aug

This banana bread recipe is a wonderful way to add fiber, potassium and vitamins to your diet. With a hint of walnut and a superb banana taste, this bread is certainly a good thing to eat! Any comments or feedback? Simply contact us here, we would love to receive your comments and favorite recipes!

bananabread

Ingredients you will need…

350g of ripe bananas (peeled weight)

180g of plain flour, plus extra for the tin

2½ tsp of baking powder

1 tsp of salt

160g of light brown sugar (soft)

2 eggs, beaten

4 tbsp of melted butter, plus extra to grease, slightly cooled

50g of walnuts, roughly chopped

How to make…

  1. Preheat the oven to 170C. Put about two thirds of the peeled banana chunks into a bowl and mash until smooth. Roughly mash the remainder of the banana chunks and stir in gently to the mixture.
  2. Sift the flour, baking powder and salt into a bowl, and then grease and lightly flour a baking tin of about 21 x 9 x 7cm.
  3. Put the sugar, eggs and melted butter in another large bowl and use an electric mixer to whisk them until pale and slightly increased in volume. Fold in the banana mixture and also the dry ingredients until you can see no more flour, then fold in the walnuts.

4.  Spoon into the tin and bake for about an hour until a skewer inserted into the middle comes out clean. Cool in the tin for 10 minutes before turning out on to a rack to cool completely. Slice and enjoy!

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Bee’s Homemade Scones

12 Aug

These traditional homemade scones make an ideal desert that can be adapted to any taste by an assortment of toppings. Whether you add chocolate chips to the recipe or just compliment with homemade jam, these mouth watering scones will make any cup of tea a real treat!

plainscones

Ingredients you will need…

3 cups of all-purpose Flour

1/2 cup of White Sugar

5 teaspoons of Baking Powder

1/2 teaspoon of Salt

3/4 cup of Butter

1 Egg, beaten

1 cup Milk

How to make…

  1. Preheat oven to 400F/200C. Lightly grease a baking sheet.
  2. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in the butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
  3. Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
  4. Bake for approximately 15 minutes in the preheated oven, or until golden brown.
  5. Leave to cool and enjoy!

Egg substitutes

3 Aug

This is a great article for any baking enthusiast who wishes to substitute egg with another ingredient when following our recipes. You may wishes to substitute egg for a number of reasons, whether it is because of personal taste or dietary requirement. If you require any more information on this subject don’t hesitate to get in touch!

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No Naughties

 

Eggs are commonly used in baking, so what do you do if you’re a vegan, allergic to egg or don’t want to use it for some other reason?

Read more

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Bee’s Homemade Chocolate Covered Flapjacks with banana, walnut and honey

29 Jul

Bee’s homemade chocolate covered flapjacks are infused with banana, walnut and honey. These wonderful homemade bakes are the perfect indulgent snack for any time of the day. Why not try out our recipe and send us your photos! We will post our followers pictures in upcoming posts and any feedback is welcomed. Happy baking!

chocolatewalnutflapjackIngredients you will need…

4 oz / 100g of Butter

4 oz / 100g of Brown Sugar

2 tbsp of Golden Syrup

2 tbsp of Honey

½ tsp of Salt

7 oz / 175g of Porridge Oats

2 mashed very ripe Bananas

4 oz / 100g of Chopped Walnuts

7 – 8 oz /200g of milk/dark Chocolate

How to make…

  1. Preheat the oven to gas 5/190c/375F. Grease and line a small square tin, roughly 8 x 8.
  2. Put the butter, golden syrup, honey, sugar, and salt into a microwavable bowl, microwave on full power for 1 minute or until everything has melted (alternatively use a saucepan on a gentle heat). Stir.
  3. To the mixture add the oats, mashed bananas and chopped walnuts. Stir well.
  4. Pour the mixture into the greased tin and bake for around 25 – 30 minutes, it should still feel slightly soft when pressed.
  5. When the flapjack is cooked set it aside to cool.       Meanwhile melt the chocolate in either in the microwave or in a bowl above a pan of simmering water.
  6. Pour the melted chocolate over the cooled flapjack and leave everything to cool, ideally overnight. Do not remove it from the tin while it is still hot as it will fall to pieces.
  7. When cooled cut into squares and enjoy!

Bee’s Homemade Carrot Cake

22 Jul

The great step by step recipe will guide you in how to make the best homemade carrot cake. Why not try it out and send us your pictures! We will post them for our followers as guidance under the category ‘photos from you’. Don’t forget to check out our baking tips to perfect your homemade carrot cake, kitchen cheat sheet and cake decorating tips guide.

bee's homemade carrot cake

Ingredients you will need…

For the Cake

4 eggs, at room temperature

200ml/7fl oz of Vegetable/Sunflower oil, plus a little extra for the tin

250g/9oz of Carrots, coarsely grated

100g/3½oz of Raisins/Sultanas

100g/3½oz of Walnut pieces, plus a few extra for decoration

1 zest of an Orange

200g/7oz of self-Raising flour

2 tsp of Mixed Spice

1 tsp of Baking Soda

¼ tsp of fine Salt

200g/7oz of light Sugar

For the Icing

150g/5½oz of unsalted Butter, at room temperature

45g/3 tbsp of Caster Sugar

300g/10½oz of Cream Cheese

How to make…

The Cake

  1. Preheat the oven to 180C/350F/Gas 4. Grease and line a deep, 20cm/8in round cake tin with baking paper.
  2. Break the eggs into a bowl, and lightly whisk using a fork.
  3. Add the vegetable oil to the eggs and whisk again.
  4. Add the grated carrots, raisins, walnut pieces and orange zest.
  5. In a separate bowl, sift the flour, mixed spice, baking soda and salt. Stir in the sugar.
  6. Add the wet carrot mixture to the dry ingredients and mix well to combine, making sure there are no pockets of flour.
  7. Spoon the cake batter into the lined tin and bake on the middle shelf for 1 – 1¼ hrs, until the cake has risen and is golden-brown all over.
  8. Remove the cake from the oven and set aside in the tin to cool for 10-15 minutes, then turn the cake out and leave to cool completely on a wire rack.

The Icing

  1. While the cake cools, make the frosting. Place the butter in a large bowl with the caster sugar, beat it for 2-3 minutes until light and creamy, and then beat in the cream cheese until smooth.
  2. Place the cake on to a serving plate or cake stand. Use a palette knife, or wide flat bladed knife, to spread the frosting over the top and sides of the cake. Scatter more walnuts on the top. Serve and enjoy!
Image

Madeira Cake

9 Jul

Madeira Cake

This great photo was sent to Bee’s Bakery from one of our fans! Thank you so much for sending us your photos, this wonderful cake looks amazing.

This cake was created using 6 Eggs and 2 Egg Yokes instead of the original 8 Eggs. This gives the Madeira Cake a better colour and consistency making it a ‘melt in the mouth’ delicious treat.

We love receiving fans photos, keep sending us your photos and we will post them under the category ‘Photos from you’.

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Bee’s Homemade Plain Madeira Cake

8 Jul

This easy recipe is perfect for those who like to customise the cake with icing and change it up depending on the occasion. This cake is a delight to make, why not share your creations?

madeiracake

This is a big cake that can be cut to size, if you feel you need a smaller cake just half the quantities or check out our kitchen cheat sheet.

Ingredients you will need…

For the cake

450g of Unsalted Butter

450g of Caster Sugar

8 Eggs

2tsp of Vanilla Essence

450g of Self-Raising Flour

For the icing (optional)

250g of Unsalted Butter

500g of Icing Sugar

3  Tablespoons Water

1 teaspoon of Vanilla Essence

How to make the cake…

  1. Beat the butter and caster sugar until pale and fluffy.
  2. Add 8 eggs, one at a time, and 2 teaspoons of good-quality vanilla essence, then fold in the self-raising flour.
  3. Pour into two lined, (8 x 4-inch) loaf pans and bake at 150C for about 40 minutes, until the sponge springs back from a touch.  Cool and enjoy. You can also add butter-cream frosting.

How to make the frosting…

  1. Simply cream together the butter and icing sugar, add the water and essence.
  2. For a chocolate cake replace 10% of the flour with cocoa and for chocolate butter-cream, simply omit the vanilla essence and add 100g of melted, good-quality dark chocolate.
  3. For added citrus zest, you can also ring the changes by adding the zest of a lemon or orange per 100g sugar.
  4. Serve and enjoy!
 

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Welcome to Bee’s Homemade Bakery Blog

12 Jun

beesbakerylogo

We are excited to get you at home involved in what we love most… homemade treats and good things to eat. Over the coming weeks we invite you to enjoy our stress free baking with a series of homemade recipes each week accompanied by the latest news from the baking world. So as we begin our online journey into ‘all things nice’, why not join us by trying our recipes, getting in touch and getting involved.

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Why not visit our website BeesBakery.info or follow us on twitter @BeesBakery.

 

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