8 INCH BBC RECIPES
BUTTERCREAM ICING RECIPE | BBC GOOD FOOD
Foolproof cake frosting requires just butter and icing sugar – try out different flavourings and use our guide for quantities
Provided by Caroline Hire – Food writer
Categories Afternoon tea, Dessert
Total Time 10 minutes
Prep Time 10 minutes
Yield Makes enough to ice 12 cupcakes/fill and cover a 20cm cake
Number Of Ingredients 7
Steps:
- Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tablespoons of boiling water to loosen and beat until smooth.
- Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife.
Nutrition Facts : Calories 284 calories, FatContent 20.6 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, SugarContent 25 grams sugar, ProteinContent 0.1 grams protein, SodiumContent 0.4 milligram of sodium
COFFEE & WALNUT CAKE | BBC GOOD FOOD
A blend of coffee and walnut sponge topped with coffee frosting.
Provided by roshni-rahman
Total Time 1 hours
Yield Serves 8
Steps:
- Grease and line the bases of two 20-cm/8-inch sandwich tins preheat the oven to 180C/gas mark 4.
- Cream together the butter and muscovado sugar until pale and fluffy. Gradually add the eggs, beating well after each addition. Beat in the coffee.
- Sift the flour and baking powder into the mixture, then fold in lightly and evenly with a metal spoon. Fold in the walnut pieces.
- Divide the mixture between the prepared cake tins and smooth level. Bake in preheated oven for 20-25 minutes, or until golden brown and springy to the touch. Turn out onto a wire rack to cool.
- For the frosting, beat together the butter, icing sugar, coffee and vanilla extract, mixing until smooth and creamy.
- Use about half the mixture to sandwich the cakes together, then spread the remaining frosting on top and swirl with a pallet knife (optional) decorate with walnut halves.
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