Mini Cakes for Afternoon Tea | Very Yummy Easy Recipe
????????????Today's recipe “Mini Cakes for Afternoon Tea” its very delicious and yummy. Do try this at home with your friends and family. Everyone will love its taste. If you have any suggestions or requests then please write below in the comments. Also don't forget to like and subscribe my channel. Please share my YouTube channel and social media pages with your friends and surroundings. Keep looking my channel and stay tuned for more easy and delicious recipes. Thank you ????
#minicakes #cake #afternoontea
INGREDIENTS :
Cake batter:
????Butter - 80g
????Sugar - 200g
????Vanilla sugar - 1tbsp
????Eggs - 3
????Plain flour - 240g
????Baking powder - 3tsp
????Butter milk - 180ml
Topping:
????White chocolate - 250g
????Coconut oil - 2tbsp
????Strawberry
????Chocolate balls
????Whipped cream
????Sprinkles
????Pink food color
FOLLOW ME:
???? Instagram - @cutnbakedebbie
???? Facebook - @Debbies Baking
???? Twitter - @DebbiesBaking
SUBSCRIBE MY CHANNEL:
♥️
RELATED RECIPES:
????Mini Cheesecakes Recipe
????2 Minute Mini Cheesecakes in Microwave Recipe
????Cotton Candy Cupcakes
Afternoon Tea | My Lemon Bundtlettes Recipe
Hello everyone -- Please join me for Afternoon Tea. I'm making miniature lemon bundt cakes (properly they are Bundtlettes), and topping them with pink strawberry glaze! Printable recipe is linked below. I hope you enjoy this episode!
Lemon Bundtlettes with Strawberry Glaze recipe:
Products mentioned in this video:
*Nordic Ware Geo Bundtlette Pan
*Stainless Steel Flour/Confectioners' Sugar Sifter
*KitchenAid 'Artisan' Stand Mixer
*Empress Tea Strainers (set of 4)
(Items marked * are from my Amazon shop. I receive a small commission at no extra cost to you. Commissions help to support my channel.)
Kevin Lee Jacobs
Box 742
Valatie, NY 12184
Nan's Sultana Cake - Easy Afternoon Tea Cake
Get baking with Nan’s never fail sultana cake! This classic one bowl recipe creates a moist and irresistible fruit loaf, for a simple afternoon tea treat. Get the full measurements, tips and ideas to make it your own:
Thanks for watching! We're so glad you're here. If you enjoyed this recipe video please hit the THUMBS UP button, leave a COMMENT and SUBSCRIBE to our channel. Your support helps us bring you delicious global recipes week after week!
Have a question? Leave a comment below or contact us
☕️ About this recipe:
There’s nothing better than being able to whip up a simple cake when you get that sweet craving mid-afternoon! With only 5 minutes prep, there’s hardly any hands on work necessary.
Sultana cake is a super kid friendly recipe – Sarah should know as she used to make it with her Nan growing up!
???? Ingredients:
300 g self raising flour / 10.58 oz / 2 slightly heaped cups
190 g white sugar / 1 cup / 6.7 oz
2 eggs
1 tsp vanilla essence
1 cup milk / 250 ml / 8.45 oz
80 g butter, softened / 6 tbsp / 2.82 oz
130 g sultanas / 1 cup / 4.58 oz
???????? Recipe Steps:
00:00 How to Make Nan's Sultana Cake
00:05 Cream the butter and sugar, stir in vanilla essence.
00:22 Add eggs and mix well.
00:34 Fold in self raising flour (half at a time).
00:57 Stir in milk (half at a time).
01:25 Dust sultanas with flour, fold into batter.
01:46 Pour into lined baking tray.
01:57 Bake 45-60 mins until golden brown.
???? Our Most Used + Favourite Kitchen Tools & Ingredients
Note: Links below are affiliate links.
• Rice Cooker -
• Non-Stick Frying Pan -
• Cast-Iron Skillet -
• Ninja Foodi Air Fryer -
• Nutribullet Immersion Blender -
• KitchenAid Mini Mixer -
• Le Creuset Casserole Dish -
• Portable Induction Cooker -
• Glass Mixing Bowls -
• Silicone Spoonula -
• Springform Baking Pan -
????️ Follow us for more amazing recipes! ????
Subscribe to our channel -
Wandercooks website -
Sign up for the weekly newsletter -
Facebook -
Instagram -
Pinterest -
Scrumptious Tea Cakes Recipe | Perfect Treat for Your Afternoon Tea
Welcome to our delightful tea cakes recipe video! In this tutorial, we'll show you how to create the most scrumptious and fluffy tea cakes that are perfect for your afternoon tea or any special occasion. These tea cakes are not only delicious but also easy to make, using simple ingredients you probably already have in your pantry.
Join us as we guide you step-by-step through the process of making these delightful treats. We'll cover everything from preparing the ingredients to baking and decorating your tea cakes. By the end of this video, you'll be a tea cake master, ready to impress your friends and family with your baking skills.
What you'll learn in this video:
- The secret to making the perfect tea cake batter
- How to achieve a light and fluffy texture
- Tips for baking and cooling your tea cakes
- Creative ideas for decorating your tea cakes
Don't forget to like, comment, and subscribe to our channel for more delicious recipes and helpful baking tips. We'd love to hear your thoughts on this tea cakes recipe, so please share your experience in the comments below. Happy baking Laters ! ????☕️????
Makes: 12 Tea Cakes
Recipe Ingredients:
300g bread flour
138ml whole milk
38g caster sugar
45g white shorting / unsalted butter chopped into pieces
141g mixed fruit + mixed peel Opt
28ml egg beaten
21g fresh yeast
2g salt
2g best bread improver
7g mixed spice { best use is oil }
Best to use machine with 3 speed
Method
Combine the flour, sugar and salt in a bowl and work in the butter & rest of the ingredents. then add in the milk yeast, then bring together into a dough on 1st, now put onto 2nd speed for 8 minutes; total mix is 10 minutes in the mixer the last minute add in the mixed fruit with the peel
rest the dough for about 5 mins, then cut up into 12 parts & mould roll, roll out like a bread bap, tray up the buns on a sheet of quick-release silicone paper with plenty of room between them for expansion. wash the topps with egg then, prove for about 45 mins at 25c - 30c, until doubled in size again, oven needs to be put on after about 30 mins 200ºc, bake for 10 - 15 min until golden, brown, from the oven wash topps with water & syurp 50/50 then put some caster sugar over the top, Leave to cool on wire rack.
Bake in the oven for about 10 minutes at 200ºc
#TeaCakes #AfternoonTea #BakingTutorial
Please remember to Subscribe to my channel it’s free
▶--------Coffee or Help with cost of Ingredients--------◀
If you fancy buying me a cup of coffee to help and support the channel, then here is the link : All donations will go towards improving the channel Thank you very much Steve
Current items @ :
Baking Quality Tray & Tin Food Release Spray With Rapeseed Oil link :
For more on my Bakery facebook
Sourdough and yeast breads recipes
Home baker recipes
Home baker flapjack recipes
How it made in the bakery
Home baker pies, pasty etc
For more Recipes under my photos on My Bakery facebook
Sourdough and yeast breads recipes
Home baker recipes
Home baker flapjack recipes
Home baker pies, pasty etc
00:00 Introduction
00:10 Recipe
00:43 Mixing the Dough
02:46 Cutting & moulding Tea Cakes
04:44 Proving the Tea Cakes
04:55 Baking the Tea Cakes
06:08 Tea Cakes are baked
Winterizing My Garden & Baking an EASY Cake for Afternoon Tea!
Hello, friends -- Please join me in today's episode as I tackle some domestic chores...and bake a perfumed Strawberry Jam Cake (recipe below). I hope this video is relaxing for you!
Autumnal Darjeeling Tea: Tierra Farm ( Free shipping code: KLJSHIPS
Cutting Board:
*Walrus Oil:
*The Digital Food Scale:
*Microplane Grater/Zester:
*Wooden Serving Tray:
*Empress Tea Strainers (set of 4):
Links marked (*) are affiliate links. These links help to support this channel at no extra cost to you.
Kevin Lee Jacobs
Box 742
Valatie, NY 12184
STRAWBERRY LOAF CAKE
Ingredients for 1 8x4 or 9x5* cake
For the dry ingredients:
1 1/2 cups (190g) all--purpose (plain) flour
2 teaspoons baking powder
1/2 teaspoon salt
For the wet ingredients:
1 cup (200g) granulated sugar
The grated zest from 1 lemon
1 cup plain (not Greek) yogurt
3 large eggs at room temperature
1 teaspoon pure vanilla extract
1/3 cup (105g) strawberry jam
1/2 cup (120ml) neutral tasting oil (i.e., avocado oil)
For the Strawberry Glaze:
1 cup (125g) confectioners' sugar, sifted
1 tablespoon strawberry jam
The juice of 1 lemon (use enough to produce a thick but pourable glaze)
Center the oven rack, and preheat the oven to 350F/180C. Butter and flour the loaf pan, or spray it with baking spray.
The dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
The wet ingredients: In a large bowl, add the sugar and lemon zest. Use your (impeccably-clean) fingers to rub the sugar and lemon zest together until the sugar becomes fragrant. Whisk in the yogurt, eggs, vanilla extract, strawberry jam, and the oil.
Add the dry mixture to the wet, and stir just until the flour disappears into the batter. The batter will be slightly lumpy.
Baking: Pour the batter into the prepared loaf pan, and bake until the top browns lightly, and skewer inserted into the cake comes out clean -- about 1 hour for an 8x4-inch pan; 45-50 minutes for 9x5-inch pan. Cool to room-temperature on a wire rack.
Making the glaze: In a medium bowl, whisk together the sifted confectioners' sugar, strawberry jam, and lemon juice. Add more lemon juice (or just water) as necessary to achieve a thick but pourable consistency. Pour the glaze over the top of the cake, and let it drip down the sides.
NOTES: You will have a taller , and perhaps better-looking loaf if you use an 8x4-inch pan. If the cake seems to be browning too rapidly, cover it with a loose tent of aluminum during the last 10 minutes of baking.
The Noble Origins of Afternoon Tea
For 16 free meals with HelloFresh across 7 boxes AND 3 free gifts, use code TASTINGHISTORY16 at
Pre-order the TASTING HISTORY COOKBOOK:
or
Cosplay Cafe:
Support the Channel with Patreon ►
Merch ►
Instagram ►
Twitter ►
Tiktok ► TastingHistory
Reddit ►
Discord ►
Amazon Wish List ►
Send mail to:
Tasting History
22647 Ventura Blvd, Suite 323
Los Angeles, CA 91364
RECIPE
4 eggs
1 cup plus 2 tablespoons (225g) caster sugar
2 sticks (225g) softened salted butter
A little less than 2 cups (225g) flour
2 teaspoons baking powder (Optional)
A Pinch of salt
Jam
1. Beat the butter until fluffy, then cream together with the sugar. Whisk the salt (and baking powder if using) into the flour and mix together with the butter mixture until somewhat combined.
2. In a separate bowl, whisk the eggs until very frothy, then mix with the butter/flour until well combined. If it is not a stiff but pourable batter, add milk in, one tablespoon at a time, until it is.
3. Spread the mixture in a well buttered rectangular pan and bake at 350°F/175°C for 15-20 minutes or until a toothpick inserted comes out clean.
4. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack and let cool completely.
5. Cut the cake into small finger then slice each finger in half to form a sandwich. Spread jam on one half and replace the other half on top. Sprinkle with powdered sugar and serve with tea.
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTOS
Afternoon tea at Windsor Arms: ~Bani~, CC BY 2.0 via Wikimedia Commons
Crumpets - Iain Farrel vis Flickr
Petits fours: By Thomas Claveirole from Paris, France, upload by Herrick - Petits Fours / Finger Food, CC BY-SA 2.0,
Cucumber Sandwich: James Petts from London, England, CC BY-SA 2.0 via Wikimedia Commons
Scone: By Takeaway - Own work, CC BY-SA 3.0,
Isabella Beeton's Book of Household Management: By CC BY 4.0,
Twinings Tea House: By Elisa.rolle - Own work, CC BY-SA 4.0,
#tastinghistory #afternoontea #victoriaspongecake