Bake Me I'm Yours... Cake Pops - Carolyn White Bake Me, I'm Yours...

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please use the following conversions. (Note: 1 Australian tbsp = 20ml.)

      Liquid

      1⁄2 cup = 120ml (4fl oz)

      1 cup = 240ml (8fl oz)

      Butter

      1 tbsp = 15g (1⁄2oz)

      2 tbsp = 25g (1oz)

      1⁄2 cup/1 stick = 115g (4oz)

      1 cup/2 sticks = 225g (8oz)

      Caster (superfine) sugar

      1⁄2 cup = 100g (31⁄2oz)

      1 cup = 200g (7oz)

      Icing (confectioners’) sugar

      1 cup = 115g (4oz)

      Flour

      1 cup = 140g (5oz)

      cocoa powder (unsweetened cocoa)

      1 cup = 100g (31⁄2oz)

      Cornflour (cornstarch)

      1⁄4 cup = 30g (1oz)

      Cream cheese

      1 cup = 225g (8oz)

      Desiccated (dry unsweetened shredded) coconut

      1 cup = 90g (31⁄4oz)

      US terms

      UK US

      bicarbonate of soda baking soda

      caster sugar superfine sugar

      cling film plastic wrap

      cocktail stick toothpick

      cocoa powder unsweetened cocoa

      cornflour cornstarch

      dark chocolate semisweet or bittersweet chocolate

      desiccated coconut dry unsweetened shredded coconut

      double cream heavy cream

      flower paste petal/gum paste

      greaseproof paper wax paper

      icing sugar confectioners’ sugar

      piping bag pastry bag

      piping nozzle piping tip

      plain chocolate semisweet chocolate

      plain flour all-purpose flour

      self-raising flour self-rising flour

      sugar paste rolled fondant icing

      Vanilla sponge

      Light and luscious, this vanilla sponge recipe will never fail to produce a great sponge base for afternoon tea or brilliant pops! If you fancy a change, for a more zingy flavour simply follow the flavour tips for a citrus version.

      You will need…

      • 175g (6oz) soft butter or margarine

      • 175g (6oz) caster sugar

      • 1 tsp (5ml) vanilla extract (or 2 tsp/10ml weaker vanilla essence)

      • 3 large eggs, beaten

      • 175g (6oz) self-raising flour

      1 Preheat your oven to 180°C/350°F/Gas 4 or 160°C for an electric fan-assisted oven.

      2 Grease and line a deep 20cm (8in) round baking tin or two shallow tins and set to one side.

      3 Add the butter and sugar to the bowl of an electric mixer and cream together with the vanilla extract until light and fluffy.

      4 Add the eggs gradually and then sift the flour into the mixture and combine on a low speed.

      5 Spoon the mixture evenly into your tins. Bake for approximately forty-five minutes if using a deep tin or thirty minutes in shallow tins, or until a skewer inserted into the centre of the sponge cake comes out clean. Cool on a wire rack.

      It’s easy to vary the flavours of this sponge cake. For an orange sponge, add the grated zest of one cleaned and unwaxed orange. For a lemon sponge, add the grated zest of one cleaned and unwaxed lemon.

      Red velvet cake

      This decadent and rich dessert cake, which hails from the United States, has fast become a popular option in the UK as a fantastically naughty cake. This recipe was used to create a heavenly base for our blood red pops!

      You will need…

      • 150g (51⁄2oz) soft butter

      • 350g (12oz) caster sugar

      • 2 large eggs, beaten

      • 1 tsp (5ml) vanilla extract

      • 2 tbsp (30ml) red food colouring

      • 450g (1 lb) self-raising flour

      • 2 tbsp cocoa powder

      • 1 tsp each of bicarbonate of soda and baking powder

      • 1⁄2 tsp salt

      • 250ml (9fl oz) buttermilk

      • 1 tsp (5ml) white wine vinegar

      1 Preheat the oven to 170°C/325°F/Gas 3 or 140°C for an electric fan-assisted oven.

      2 Grease and flour your cake tins. You could use a heart-shaped tin or three 20cm (8in) round layer cake tins or two 23cm (9in) cake tins.

      3 Cream the butter and sugar together in an electric mixer. Add the eggs gradually and beat for a minute longer. Beat in the vanilla extract and red food colouring until blended.

      4 Sift the flour, cocoa, bicarbonate of soda, baking powder and salt together in a bowl. Fold half the flour mixture into the cake mixture, then half the buttermilk, and repeat.

      5 Add the vinegar and mix into the cake mixture.

      6 Spoon the cake mixture evenly into your tins and bake for twenty to twenty-five minutes, until risen and the sponge springs back to the touch, or until a skewer inserted into the centre comes out clean.

      If you don’t have buttermilk, you could use 1 tablespoon (15ml) white wine vinegar or lemon juice and mix this with enough milk to make up to 250ml (9fl oz). Leave for ten minutes and then use the quantity required in the recipe.

      Coconut sponge

      This is a lovely recipe, which thanks to the coconut creates a tasty and beautifully moist sponge cake. Putting the desiccated coconut into boiling water will rehydrate it ready for baking.

      You will need…

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