SPOTTY PUDSEY CAKE
This eye-catching sandwich cake with lemon cream filling and spotted pattern is sure to raise money at a bake sale- or just enjoy it at home
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 38m
Yield Cuts into 10-12 slices
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Apart from the hundreds & thousands, beat all the cake ingredients together in a large bowl, using an electric whisk, until fully combined and smooth. Quickly but gently stir through the hundreds & thousands - don't mix too much or the colour from them will bleed. (To get the spotty effect in the sponge, you won't be able to use naturally dyed hundreds & thousands as the colour will bleach out during cooking. We used Wilton Rainbow Sprinkles available from Amazon.)
- Divide the mixture between the tins and bake for 15-18 mins, until risen and golden brown. Leave to cool a little in their tins before turning out onto a wire rack to cool completely.
- On a surface lightly dusted with icing sugar, roll out the yellow fondant and cut out a 20cm circle - use the loose base of a sandwich tin as a guide. Brush the top of one of the cakes with a little raspberry jam and pop the fondant circle on top. Roll out the coloured icings in turn and cut out small circles - you could use the wide end of a piping nozzle for this. Dot a small amount of jam under each circle and arrange on top of the yellow fondant.
- To make the filling, tip the cream and lemon curd into a large bowl and whip by hand to a soft peak. Sandwich the cakes together with remaining raspberry jam, topped with a layer of lemon cream.
Nutrition Facts : Calories 544 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
PUDSEY BISCUITS
Bake a batch of our cute Pudsey bear biscuits for BBC Children in Need. They're easy to make and kids will love getting creative with the decoration
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Yield Makes around 20 biscuits
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the butter in a bowl and beat it with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla, and finally the flour to make a dough. If the dough feels a bit sticky, add a little bit more flour and knead it in.
- Roll the dough out so it's about the thickness of a £1 coin. Cut out shapes using a Pudsey bear cutter or cut around a template you have made. Re-roll off-cuts and repeat.
- Transfer the biscuits to the baking sheet and bake for 8-10 mins or until the edges are just brown. Leave to cool completely.
- To decorate the biscuits: Mix the icing sugar with enough water to make a stiff paste then roll the white fondant out to 5mm thick and cut into strips to make Pudsey's eye bandage. Stick it on with the white icing. Decorate with polka dots using coloured icing pens. Make his eye, nose and mouth with the black sugar paste and add a little dot of white icing to the eye. Stick the features down with more icing. Repeat the process with most of the biscuits and decorate the rest with icing simply sprinkled with hundreds and thousands. Will keep for three days in a biscuit tin.
Nutrition Facts : Calories 211 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.02 milligram of sodium
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PUDSEY BEAR CUPCAKES RECIPE - BBC FOOD
From bbc.co.uk
Servings 14Category Cakes And Baking
- Preheat the oven to 180C/160C Fan/Gas 4. Line a cupcake tin with paper cases.
- Put the butter or baking spread into a bowl with the caster sugar. Use an electric handheld mixer to cream the butter and sugar together until light and fluffy.
- Add the beaten egg to the creamed butter and sugar a little at a time, beating well after each addition.
- Beat in the self-raising flour and add the milk to slightly loosen the mixture. Stir in the lemon zest, if using.
- Spoon the cupcake mixture into the lined tin so that each case is half-full (about 50g per cupcake). Bake for 25 minutes, or until the cakes are golden brown and springy to the touch.
- For the decoration, make a simple buttercream icing by beating together the softened butter with the sifted icing sugar until light and fluffy.
- Spread a very thin layer of buttercream over each cooled cupcake. This will smooth out lumps and bumps and allow you to level any uneven cupcakes. Reserve some buttercream for the eyes and nose.
- Dust the work surface lightly with icing sugar, then roll out the yellow fondant icing to a thickness of 3mm. Use a 6cm round plain cookie cutter to cut out 14 discs, re-rolling the trimmings as necessary.
- Use the remaining yellow fondant to make 28 marble-sized balls. Use the end of a small, clean paintbrush or chopstick to indent the centre of the ball and pull down to flatten the bottom, creating a bear ear shape.
- Roll out the white fondant icing to a thickness of 2mm. Use the cookie cutter to cut out a disc, then use it to cut a quarter of the circle off on the left-hand side.
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