Method Jams

You will need: 

3 Eggs

7 oz Butter

7oz Sugar

7oz Self raising flour

Dash of milk 

Pot of Double cream

Strawberry Jam

Method:

These are just a simple victoria sponge recipe but made into mini cakes, I don't know why but I love a miniature version of something. So pretty simple to make... Simply beat the butter and sugar together in a bowl until creamy. Crack the eggs and beat into the mixture stirring slowly. You can then add the dash of milk and sieve the flour into the bowl and once all mixed spoon into mini cupcake cases and cook on 160C for 25 minutes. 

Once the cakes are cooled you can take them out of their paper cases and cut the tops off slightly to they are flat topped just so they sandwich nicely together. Whip the cream and pop in the middle of two of the mini sponges with a spoonful of jam and voila you be like oh shit thats the Jam! 

Also I have been rinsing this tune lately and its the perfect bake off soundtrack 

Lisa Left Pie Lopes

You will need: 

300G Digestive Biscuits

120g Butter

2 Bananas

1 375ml tin of condensed milk caramel

Double Cream

Galaxy 

Method:

This one is super easy and quick and as I was going for dinner round my fellow hustla Lizzie Browns house I though I had best squeeze in a break from drawing to whip up a treat. I did technically cheat slightly as brought the Condensed milk in Caramel format because I knew I wouldn't have time to boil it off. 

Simply crush the Digestive biscuits until they are crumbs, a pretty good stress released I've found!! Heat the butter until melted and then pour this is into the crumbs and mix together, once all the crumbs have combined with the butter you can spoon into a 20x20cm round tin. Chill for 15 minutes.

Now you can spread the caramel over the base, making sure you create a nice thick layer, its not about a dry Banoffee pie. Then slice the banana and create another layer. Whip up the double cream until it is stiff and smooth over the top. Grate some Galaxy or chocolate of your choice over the top and voila the Lisa Left Pie Lopes is complete!! No joke I reckon this take about 40 minutes and is the perfect summer dessert, of course if you want to make your own caramel it will take longer but some of us are full time playas with jam packed agendas.

There are toooo many tunes to choose from for this bake off but gonna roll with this classic...

Blu berry Cantrell

You will need:

200g Butter

100g White chocolate buttons

4 Eggs

200g Caster Sugar

75g Strawberries

75g Blueberries

For the Ganache and topping:

200g White Chocolate

250ml Double cream

Blueberries and Strawberries to decorate

Method:

A slighter richer sponge recipe for those special occasions, it was my OG pal Bryonys at the weekend and I decided to whip her up a hip hop bake off for our birthday outing, bear in mind I then had to then get this cake to the pub in one piece which was a little difficult to say the least. I had also purchased this amazing cake topper from The Hambledon so knew it had to be a larger cake to accommodate the extravagant flag party. 

You will need to heat the butter and white chocolate until melted and make sure they are mixed together well. Leave to cool slightly, add the eggs to the mixture and fold in the flour. Always important to make sure your sponge gets enough air whilst folding else you will end up with a flat pancake rather than a luxurious sponge. 

Now you can add the Raspberries and Blueberries and pour into a baking tin, I used quite small tins as I wanted a taller cake but its totally up to you what shape and height tin you use. Bake the cakes on 160C for around 25 minutes, until golden brown. 

Once the cake is cooled it is time to hit that sponge up style with the white chocolate ganache icing. Pop the white chocolate in a bowl with 100ml of double cream and sit the bowl to simmer over a pan of boiling water. Keep string throughout the chocolate melting and once melted you will be left with a glossy ganache. Wait until the ganache is cooled, add in the rest of the double cream and spoon in between the sponges and top of the cake. You can now add your blue berries to the top and dust with icing sugar.

So ladies when your man wanna get buck wild just go back and hit em up style...

P Moneycomb Cheesecake

You will need:

40g butter

130g digestive biscuits 

125ml double cream

60g icing sugar 

1 tsbp lemon juice 

Grated zest of one lemon 

3 Crunchies or honeycomb chocolate bars

250g soft cream cheese 

Method:

This ones a banger, an OG in the baking game. Cheesecake always seem a lot harder but actually this recipe doesn't take long at all and achieves an aesthetically pleasing treat! Simply break up the biscuits into crumbs and stir into melted butter, once the biscuit has soaked up the butter and formed a good consistency you can spoon it into the ring mould and leave to chill. 

Whip the cream with the icing sugar until it is super thick, as everyone knows I do not have an electric whisk so you can see this as a bit of a work out aswell as a bake off cos believe me my arm got some serious definition after this. In a seperate bowl you'll need to whisk together the cream cheese, lemon zest and juice. Fold the mixtures together and add in the chopped up Crunchies or any other honey comb pieces you want in the cheesecake and spoon onto the biscuit base. 

Pop it in the fridge to chill for an hour and add any left over Crunchies to the top to decorate. Was gonna suggest OGz as the bake off soundtrack but then listened to this and it brings back too many playa memories with my pals for it not to be this...

Ms Daim Bites

You will need:

200g Butter

330g Porridge oats

50g brown sugar

6 Tablespoons of golden syrup

2 Bars of white chocolate

A pack of mini Daims

Method:

Heat the butter and and golden syrup in a saucepan on a low heat until the butter has melted, add in the sugar and mix the porridge oats in making sure they are covered. As you can probably work out these Daim na bites are pretty high on the sugar count but everyone needs a treat now and then. Once it is all mixed together you can spoon it into a greased tin and bake on 140oc heat until the flapjack is golden brown, I would say about 25 minutes but it totally depends on how gooey you what yo bites. Once cooled simply melt the white chocolate onto the top of the flapjack and add the Daims. I personally cut these up pretty small and the boys agreed you don't need too much else you wont be moving for a while. 

A super quick and easy recipe for all those full time hustlas who have got more than 100 things to do in their days! And whilst your getting your bake on you definitely need to be listening to this, it couldn't be any other track yo. SUCH A BIG JAM!!!

LL Cool Jellies

You will need:

1 Pack of Strawberry Jelly

1 tin of Custard

Whipped Cream

Hundreds and Thousands

Method:

This is a super easy dessert to make for all the full time hustlers out there putting in the hours but wanna indulge in a sweet treat whilst loungin and looks aesthetically pleasing to present. Simply mix the Jelly cubes with hot water and pour them into cups, leave to set over night before you spoon second layer of custard onto them. Now if you do have the time you can whip up yo own custard however a good tin of ambrosia never hurt a playa. Use whipped cream to top these off and then use whatever topping you want to decorate, personally I do like the classic hundreds and thousands for a OG look! 

You could also add some fruit to the jelly to give it the trifle vibes but personally I like my jelly pretty straight up. Whack this tune on and get yo LL Cool Jelly on. 

Ghostface Vanillas

You will need:

225g Butter

225g Caster sugar

3 eggs

4 Tablespoons milk

Vanilla essence

50g Poppy seeds

For the Icing:

150g Cream cheese

50g Butter

200g Icing sugar

Vanilla Essence

Method: 

These are super easy to make, I actually wanted to make the loaf version of this bake but then remembered cakes are easier to share and I am seeing my friends Lizzie and Martyn tomorrow who definitely expect a cake or two. So you need to beat the butter and sugar together, add the milk and the eggs and cream the mixture. Throw in the poppy seeds and sift the flour in, once the mixture is consistent you can then add a few splashes of vanilla essence and you are ready to spoon into the muffin cases. Pop them in the oven on 160C until they have risen just above the muffin case, this usually takes around 20 minutes but be sure they are cooked in the middle by popping a skewer through the cakes making sure no mixture comes off.

You should already have some club bangers on now, maybe go for Supreme Clientele or Wallabee Champ to whip up your icing though to be honest I do get a little carried away with the both of those albums so play it safe if need be playas.

I always seem to have difficulty with cream cheese frosting so sometimes end up adding up to 50g more of one thing and sort of just roll with the ingredients, I definitely added in more Icing sugar than I measured out as the icing was thin and sloppy which is not what I'm about. Mix the butter and cream cheese together and then sieve in the icing sugar and again splash the vanilla essence into the mix. 

You should make 12 muffins or maybe even more but I always like to make sure they are pretty full, sprinkle a few poppy seeds on top for effect and wham bam the Ghostface Vanillas are back like that. 

I already knew 100% what track I would post for these, this is my ultimate favourite Ghostface track and features heavily on my running playlists...''How many cakes we bake y'all...ONE''