Three Layer Cake

Dear Darling Little ones

Welcome to this Organic baking class we are going to make two things today: Lemon Butterfly Cakes and Organic Milk Chocolate Biscuits (photo).

Recipes provided by Rachel Grisewood (read Rachel's interview here)

Lemon Butterfly cakes

• 120g Butter
• 180g Caster sugar
• 185g Plain Flour
• 2 Tea Baking powder
• 125mls Milk
• 2 Eggs
• Rind of one lemon

For the topping

• 100g icing sugar
• 100g butter
• 1 Teaspoon Vanilla essence

Set oven to 160c
Beat all the ingredients together, slowly in a kitchen aid.  Spoon into 12 patty cases and bake for 20-30 minutes until puffed up and golden. Cool.

To make the filling cream the butter and sugar until pale, cut the tops of the cakes and cut in half spoon some cream on to the tops of the cake and place the butterfly wings on top. Dust with icing sugar and eat.

Organic Milk chocolate biscuits

• 75g Raw Sugar
• 90g Butter
• 1 Egg yolk
• 1 Teaspoon vanilla essence
• 125g Milk chocolate buttons/ or half dark and milk cut into small chunks
• 150g Flour

Set oven to 160c. Cream the butter and the sugar in a bowl add the egg yolk and vanilla. Mix in the flour and the chocolate until well mixed. Chill in the fridge for 15 minutes.

Roll into ping- pong sized balls and push into flat rounds on silicon paper on a baking sheet. Keep the biscuits a little a part as they will spread. Bake until just golden underneath, about 15 minutes, cool before eating or if you can not wait blow on them. Good with ice cream.