Simple Cakes Delicious Step By Step Recipes by Mary Berry - HardcoverDefault Title (2024)

FAQs

Does Mary Berry make cakes? ›

You can always trust in a Mary Berry cake recipe and these are her easiest ever. Whatever your favourite cake, Mary Berry is sure to have an easy version for you. This delicious, traditional cake is so moreish – when testing this recipe, we couldn't eat it fast enough!

To make the ganache icing, measure the cream into a saucepan and heat until simmering. Remove from the heat and add the chocolate. Stir until melted, then set aside in a cool place to thicken to a spreadable consistency. Brush the top and sides of the cake with the warmed apricot jam, then spread the ganache over.

To make the icing, mix the icing sugar with 3–4 tablespoons of water to give a smooth coating consistency. Spoon over the cakes and decorate as liked with edible or icing flowers.

Some of Mary Berry's most popular recipes include Lemon Drizzle Cake, Beef Wellington, Chicken and Mushroom Pie, and Victoria Sponge.

A friend sent me this fruitcake from Costco and I loved it , it does not have hardy any cake to it but lots of nuts and sweet cherries which i love .. I have had other fruitcakes that wasn't very sweet and all you could taste was the fruit no nuts to mention and the cake was always dry I do not like a dry cake..

For the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Add the remaining tablespoon of milk if the buttercream is too thick.

To make the chocolate icing melt the butter and pour it into a bowl. Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. If the icing is too thick, gradually add the milk until it reaches the desired consistency.

As it cools, your ganache will thicken and harden to a stable fudge-like consistency. It will never reach a point where it is rock hard (you'll always be able to smudge it if you apply enough pressure with your finger and it will always give to your teeth if you take a bite) but it will completely firm up once cooled.

Can I put royal icing directly on a cake? ›

Be sure to coat your cake before applying royal icing. You can use marzipan, fondant, buttercream, or a syrup. This is done to seal the moisture in the cake and prevent it from going dry.

Fairy cakes are not, as their name might imply, themed cakes designed and decorated to the liking of fantasy and sci-fi fans. They are, simply stated, smaller versions of cupcakes. They're widely popular in the UK, and tend not to pile on the icing in the same way that American bakers do with cupcakes.

Serving – Remove the cake from the freezer about 30 minutes before serving so that it is easier to slice through. You can also run a sharp knife under hot water before slicing. Storage – This cake should be kept covered tightly in plastic wrap in the freezer for up to 3 months.

In the UK sponge cake refers to several different types, including fatless sponges based on whipped egg whites, things like Genoise sponge, and also cakes based on creamed butter and sugar followed by the addition of eggs and folded in flour such as Victoria Sponge.

Make sure that all of the ingredients are at room temperature. If the ingredients are at different temperatures then they may not combine properly and the cake will be dense. If the eggs are stored in the fridge then remove them several hours before using, so they are properly at room temperature.