TEA CAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
I've baked many batches of different cookies through the years, but family and friends tell me these are the best. The simple buttery flavor appeals to all.
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until the edges are golden brown, 7-8 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 74 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 54mg sodium, CarbohydrateContent 10g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
CUP OF TEA CAKE - CAKE RECIPES - GOOD HOUSEKEEPING
A fabulous chocolate cake for a special occasion, especially good for a big tea fan! For more chocolate cake recipes visit Goodhousekeeping.co.uk
Provided by The Good Housekeeping Cookery Team
Total Time 2 hours 20 minutes
Prep Time 1 hours 30 minutes
Cook Time 50 minutes
Yield 12
Number Of Ingredients 17
Steps:
Preheat oven to 180°C (160°C fan) mark 4. Grease and line base and sides of two 20.5cm (8in) round loose-bottomed cake tins (at least 4cm/1½in deep) with baking parchment. Make cake: in a large bowl, beat butter and sugar with a handheld electric whisk until the mixture is light and fluffy. Gradually beat in eggs and vanilla.
Sift flour, soda and cocoa into a separate bowl. Fold yogurt into egg mixture, followed by half the flour mixture. Gradually fold in the hot coffee followed by remaining flour mixture, until smooth. Divide between prepared tins.
Bake for 45-50min until springy to touch and a skewer inserted into centre comes out clean. Cool in tins for 30min, then remove from tin and cool completely on wire rack.
Make buttercream: in a large bowl, beat butter and icing sugar with a handheld electric whisk until light and fluffy. Beat in cooled melted chocolate and 1tbsp milk. Set aside 300g (11oz) buttercream for top of cake.
Place one cake on a board and spread with some of remaining buttercream. Top with other cake; press down lightly. Carve sandwiched cake into a cup shape, keeping top layer as wide as possible. Carefully turn cake on to a clean baking sheet (wide end down).
On a surface lightly dusted with icing sugar, roll out blue fondant into a circle with diameter the length of the measured string. Loosely roll fondant on to your rolling pin, then drape over cake, pressing fondant gently on to cake. Neatly trim all overhang to 2cm (¾in) – this will become the rim of the cup. Wrap fondant trimmings in clingfilm.
Place the plate upside down on top of cake, and with help of baking sheet underneath, invert cake on to plate. Remove baking sheet, then fold up excess icing to form rim of cup. Beat remaining 1-2tbsp milk into reserved buttercream to get a looser consistency; spread it over top of cake, swirling to look like tea.
Lightly dust work surface with icing sugar and roll out white fondant. Stamp out circles to decorate your cup, painting with edible paints (see GH Tips) if you like. Use a little water to stick circles to sides of cup. Allow to dry.
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