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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Brandy snaps
Brandy snaps
A star rating of 3.9 out of 5.24 ratings

Making these homemade crispy biscuits is easier than you think - best served with vanilla ice cream or piped cream

Madeira loaf cake
Madeira loaf cake
A star rating of 4.9 out of 5.182 ratings

A classic English sponge cake, delicately flavoured with lemon and almond - perfect for afternoon tea.

Sliced banana bread topped with drizzle and banana chips on a serving plate
Banana bread
A star rating of 4.5 out of 5.2026 ratings

A cross between banana bread and a drizzle cake, this easy banana loaf recipe is a quick bake that can be frozen. It's great for using up overripe bananas, too.

Optional extras

Nutrition: per serving (12)

  • kcal386
  • fat21.08g
  • saturates13g
  • carbs50.09g
  • sugars49g
  • fibre0g
  • protein0.2g
  • salt0.2g
    low
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Method

  • step 1

    Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tbsp of boiling water to loosen and beat until smooth.

  • step 2

    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.

RECIPE TIPS
QUANTITIES FOR BUTTERCREAM

A ratio of equal quantities of icing sugar and butter works well unless you’re adding a significant quantity of a liquid (e.g. juice of an orange or lemon or melted chocolate). If you are, you can increase the quantities of icing sugar. You might want to add as much as double. Add gradually, if you like, and make sure it is sifted, to get the consistency you want.

KEEPING THE ICING

If you’re not using the icing straightaway, you can cover it and refrigerate for up to a week. Allow it to come back up to room temperature and beat again if necessary before using.

CELEBRATION CAKE RATIOS

10cm (4 inch) cake: 150g buttercream

13cm (5 inch) cake: 225g buttercream

15cm (6 inch) cake: 300g buttercream

18cm (7 inch) cake: 450g buttercream

20cm (8 inch) cake: 600g buttercream

23cm (9 inch) cake: 750g buttercream

25cm ((10 inch) cake: 900g buttercream

28cm (11 inch) cake: 1.2kg buttercream

30cm (12 inch) cake: 1.5kg buttercream

SHOULD I USE SALTED OR UNSALTED BUTTER FOR ICING?

Choose unsalted butter for a celebration cake. Salted is good for cupcakes.

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Comments, questions and tips (73)

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Overall rating

A star rating of 4 out of 5.97 ratings

gillbarber2436328511

question

The recipe says 600g sugar and 300g butter but the note below it says 'QUANTITIES FOR BUTTERCREAM A ratio of equal quantities of icing sugar and butter works well ' Could you please confirm the ratio needed for best results, thank you

Kawaii_kuromi yt

tip

I didn't have enough of any of the ingredients so I added 4 tbsp of whole milk but tastes 😋

Rhysculley12395027

If you prefer it not to sweet you could use 560g icing sugar

emilydixon01865

I loved it, it made my cupcakes amzing.

Lucypevensie10

question

how much icing does 400g of icing sugar make

Kawaii_kuromi yt

about 600g

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