Distribute The Blueberries In The Centre

Preheat oven to 180 C / Gas mark 4. Grease a 23cm (9 in) round cake tin. Combine the flour, baking powder and salt in a bowl. In the prepared tin, combine 50g butter and brown sugar. Place tin inside the preheated oven until the butter melts and begins to bubble. Remove from oven and set aside. In a large bowl, cream together 75g butter and caster sugar until light and fluffy. Beat in the egg, then the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Arrange plums around the edges of the prepared tin, overlapping slightly. Distribute the blueberries in the centre. Pour batter into prepared tin, covering fruit completely. Bake in the preheated oven for 40 minutes, or until a cocktail stick inserted into the centre of the cake comes out clean. Allow to cool 15 minutes before serving. In a large mixing bowl, mash the banana and milk together. Add the Flora Cuisine, flour, sugar, salt, baking powder and egg and whisk well together using an electric mixer. Fold in the broken banana chips and diced fudge (keeping a little fudge back for decoration). Transfer to a greased, lined 450g/1lb loaf tin or 20cm (8 inch) cake tin and level the top using the back of a damp spoon. Bake in the preheated oven for 40-45 minutes until the cake is golden-brown, well-risen and spongy to the touch. Allow the cake to cool for around 10 minutes before removing it from the tin and leaving it to cool on a wire rack. To decorate when cool, melt the chocolate in a bowl over a pan of hot water. Drizzle the melted chocolate over the top of the cake and top with banana and fudge pieces.

Preheat oven to 350 degrees F (175 degrees C). Grease a 6 cup ring mold. Combine the egg, peanut butter, oil, vanilla, and honey, if desired, in a large bowl; blend well. Stir in the carrots and mix thoroughly. Sift together the flour and baking soda and fold into the carrot mixture. Spoon cake batter into prepared pan. Bake in preheated oven for 40 minutes. Let cake cool in pan for 10 minutes; then turn out onto a wire rack to cool completely. Preheat oven to 375 degrees F (190 degrees C). Whisk together the flour, corn flour, and cornmeal in a mixing bowl. Lightly grease two baking sheets. Place the peanut butter in a microwave safe dish, and cook in the microwave a few seconds at a time until the peanut butter has liquefied. Stir the peanut butter, water, vegetable oil, and egg into the flour mixture until a stiff dough forms. Roll out on a floured surface and cut into treat shapes with a cookie cutter. Place the treats onto the prepared cookie sheets. Bake in the preheated oven until golden, 10 to 12 minutes. Allow the treats to cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Grease and flour two nine inch round pans. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans. Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely. To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency. Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

Refrigerate the mixture for 8 to 12 hours. A few minutes before serving, decorate the top portion of the cake with some flower-shaped candies and gummy worms. If you wish, you could use a plastic flowerpot to put the mixture. This will make the presentation quite adorable, which makes the mixture appear like soil with some gummy worms on top. This no-bake cake recipe features a fabulous combination of raspberry and cream cheese. Blend the cracker crumbs and the melted butter. Use a fork to combine well and press at the bottom of a pan. Then, bake the mixture for at least 10 minutes. Cool the crust and set aside. Meanwhile, use a food processor to prepare the filling. Combine the pudding mix, raspberries and the cream cheese. Process well until the mixture turns smooth and creamy. Add in the whipped cream and mix some more. Spread the filling into the crust. Put the cheesecake into the freezer for a maximum of 2 hours. Prior serving the cake, thaw for one hour and top with whipped cream and slices of raspberries. Have a great time making these delightful cakes that the whole family will love. With the simple instructions and ordinary ingredients in the recipes, you will definitely enjoy preparing these cakes.

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