Cake Recipes

If you don't wish to buy a cheap cake from a supermarket and wish to make your own, well here is a basic recipe....

It is always more satisfying to bake your own cake and use one of our caketoppers to produce a fantastic looking homemade cake. Well, a lot more satisfying than buying a cheaply made tiny cake from a supermarket or paying more than 50 for a cake shop to make your custom cake. Our cake toppers will make you feel really proud that you made a fantastic looking cake yourself.

This will make enough batter for a 12" square pan (or any rectangular pan that adds up to similar dimensions).

You can either bake in 2 halves, to reduce baking time and help stop cracking and the cake crowning, or you can bake all at once.

I'm lazy and always bake all in one go, then slice in half when it's been left to rest.

Prepare and line your cake pan.

1 lb SR Flour

8oz Plain flour

1lb Caster sugar

1lb Butter or margarine (I use half of each).

8 large eggs

Vanilla essence

Finally.. Warm water added to mixture to get a dropping consistency.

Bake at 160 degrees c until sponge springs back and a cocktail stick comes out clean.

I cover the top of the cake with silicone paper, part way through the baking. It stops it browning too early and so helps stop cracking.

This is basically a Victoria sponge recipe with plain flour added (up to 50 percent extra flour). The extra flour makes the sponge firmer, which helps when you need to cut it and sandwich it back together! Because it's a little denser it also keeps well if stored correctly (up to a week, if it lasts that long :-) ).

When I remove from the oven I always press the crown back down, while it's still hot (I use a clean tea towel). Once it's cold and it's been allowed to rest you can cut any remaining crown away to level it. Then turn it over, so the bottom becomes the top of the cake.

Slice the cake in half, then sandwich it back together with raspberry seedless jam and butter cream. Cover the entire cake with butter cream and decorate with rolled fondant icing.

Now you can add one of our cake toppers

Hope this has been some help.

Good luck with the cake.


Chocolate cake recipe

An ideal cake for birthdays, this is a super recipe for an easy, chocolate cake. Its moist and fudgy and will keep well for approx 4-5 days.


For the cake

225g/8oz plain flour

350g/12oz caster sugar

85g/3oz cocoa powder

1 tsp baking powder

1 tsp bicarbonate of soda

2 free-range eggs

250ml/9fl oz milk

125ml/4fl oz vegetable oil

2 tsp vanilla extract

250ml/9fl oz boiling water

For the chocolate icing

200g/7oz plain chocolate

200ml/7fl oz double cream

Preparation method

Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.

For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.

Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)

Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.

Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.

For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.

To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.

Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.

Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.

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