Junior Cycle Home Economics Recipe and Evaluation Handbook 19 Queen Cakes Equipment
Bun cases, bun tray, measuring jug, fork, sieve, plate, electric mixer, mixing bowl, whisk, two tablespoons, skewer, oven gloves, wire tray, cupcake stand/serving plate, cutlery, two large plates (for cutlery).
Method 1. HANDS, APRON, EQUIPMENT and SET UP UNIT.
2. Preheat the oven to 180°C/gas mark 4. 3. Weigh and measure all ingredients. 4. Put bun cases into the bun tray.
5. Crack both eggs into a measuring jug or cup. Gently beat the eggs using a fork.
6. Sieve the fl our onto a plate and set aside. Learning Intentions
✰ Demonstrate the correct culinary techniques required to prepare and cook this dish.
✰ Apply appropriate hygiene and safety rules when making this dish.
✰ Demonstrate culinary skills in making an attractive icing for the queen cakes.
✰ Evaluate the sensory attributes of this dish and examine its contribution to a healthy diet.
7. Using an electric beater on a low setting, mix the margarine and sugar together for approximately 5 mins until pale and creamy.
8. Add half the egg and half the fl our to the creamed mixture and whisk gently until combined.
9. Add the remaining egg and vanilla essence. Beat for one minute. 10. Gently fold in the remaining fl our until well combined.
11. Using two tablespoons, fi ll each bun case until approximately full (the two-spoon method).
12. Wipe up any spills on the bun tray before placing in the oven. 13. Bake for 15 mins until golden brown. Test with a skewer.
14. Remove from the oven using oven gloves, remove from the bun tray to a wire tray and allow to cool.
Makes: 10–12 buns
1 hr
In a one-hour class, these buns can be decorated quickly using melted chocolate and sprinkles.
Ingredients 2 eggs
150 g self-raising fl our (alternatively use 150 g plain fl our and ½ tsp baking powder)
100 g margarine 100 g caster sugar 2 drops vanilla essence
15. Decorate the buns as you like (see ‘Decorating options’ below). 16. Serve on a cupcake stand or on an attractive plate.
Decorating options
❍ Butter icing ingredients: 200 g icing sugar, 100 g butter/margarine , 1–2 tbsp water. Optional: a few drops of colouring and/or a few drops of vanilla essence or almond essence for fl avour. Method: Cream butter/margarine, add sieved icing sugar and beat until soft. Add water, if needed, until the icing is soft enough to pipe.. Beat in chosen colouring/fl avouring. Pipe on using a piping bag. Add sprinkles.
❍ Chocolate decoration: Melt cooking chocolate and coat the top of the bun with it. Add jellies, buttons, sprinkles, etc.
❍ White icing decoration: Add a little boiled water to sieved icing sugar. Stir and beat until it forms a thick white icing paste. To colour, add a few drops of food colouring. Coat the top of the bun with the icing. Add jellies, buttons, sprinkles, etc.
UNIT 3 79
TOP TIP
The 'two-spoon method' mentioned in Step 11 is a technique for transferring mixture from a bowl into a paper
case or onto a baking sheet. Load one spoon with the mixture and use the second spoon in the other hand to push the mixture off the spoon into the case/onto the tray.
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