level two fruit syrup cake

what was the mixing  method used for  the fruit cake  first we creamed butter and sugar together with the electric better   in a bowl  then we were supposed to then fold the dry ingredients with the wet ingredients but my group missed a step  so we had the then cream the wet and dry ingredients with the electric better to try and save our batter 
the appearance of the cake   it looked like a big muffin moist 
the texture of cake  it was warm fluffy and bonce not dry 
flavor all I could taste was orange
how was it presented in a container with some of the fruit syrup on top?

1 orange, quartered, cored, seeds removed 
235g (1 cup)  Raw Caster Sugar2 Tbsp honey 1 Tbsp lemon juice 125ml (½ cup) olive oil or melted butter2 large eggs, lightly beaten 150g (1 cup) self-raising flour 66g (½ cup) ground almonds
Preheat oven to 180ºC conventional or 160ºC fan-forced. Grease a deep round 18cm x 20cm cake pan. Line the sides and base with baking paper.
Place orange, Raw Caster Sugar, honey, lemon juice, oil and eggs in a food processor. Process until orange is finely chopped.
Add flour and ground almonds and process until just combined.
Pour into prepared pan and bake for 60 – 70 minutes or until a skewer comes out clean. Cool in pan for 10 minutes then turn onto a wire rack. Drizzle over syrup while still hot or serve on the side.
Serve slices of cake while warm.
Combine all ingredients and stir over low heat until Raw Caster Sugar dissolves. Bring to boil, then reduce heat and simmer for 10 minutes, or until syrup thickens slightly. Remove cinnamon stick.
Pour over cake while still hot.


Syrup 

hospo level two chocolate log

type of mixing we used was folding and creaming first we creamed the egg-sugar and vanilla extract until it was pale yellow. then we folded our wet ingredients without dry ingredients until it was all mixed together without any air bubble left in it .appearnce of the sponge cake before it went in the oven it looked like a big chocolate brownie and as it cooked it started to look more like a cake as it rises up and then after it looked like a cake .texture of sponge was soft but fluffy also if you touched it it bounced back at you degree of cooking we baked for 5 minutes and fan baked it for 7-10 minutes. and then we put the icing on top here's a picture 
what things we had to look for is that the sugar didn't have any lumb or and other things in it the egg had all the shell out of it.

IMETHOD

1/2 cup caster sugar

1/2 tsp vanilla essence

25g butter, melted

1 Tbsp hot water

2 Tbsp cocoa

1/4 cup Edmonds standard flour

1 tsp Edmonds baking powder

icing sugar

FILLING AND ICING:

jam and whipped cream

Chocolate Butter Icing

1. Preheat the oven to 200˚C. Lightly butter a 20 × 30cm sponge roll tin and line the base and 2 sides with a piece of baking paper. 

2. Beat the eggs, sugar, and vanilla until pale yellow and very thick and fluffy. About 10 minutes.

3. Fold through the melted butter and hot water, and then sift on the flour, cocoa and baking powder. Fold gently through until the mixture is smooth and has no streaks. 

4. Pour the mixture into a greased and lined 20 × 30cm sponge roll tin and bake for 10 to 12 minutes or until the cake springs back when lightly touched. While the cake is baking put a piece of baking paper on the bench, dusted with icing sugar. 

5. Turn the cake onto the baking paper and spread it thinly with jam, then roll it up from a short side, using the baking paper to help it roll.

6. Leave the roll wrapped in the paper until cold, then unroll it and fill with whipped cream. 

baking hospo level two carrot cake

 type of mixing used was whisking for the icing and carrot cake batter.
 the appearance of the cake was that it looked like smooth thick before going into the oven when came out it looked like a really big overgrown muffin top but smelt really good there was no lumps and it looked moist and was really soft to touch.the carrot cake took 45 minutes to cook.  so me and Sophie decide to share one cake we had the design of a yellow icing base the blue circle for the little ducks made out of fondue and then green icing for the top of the carrot which was also made out of fondue.

Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.

Grate the carrots on the small holes of a box grater. Set aside.

In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.

In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.

With the mixer running, gradually pour in the vegetable oil.

With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.

In a small bowl, toss the raisins with the remaining tablespoon of flour.

Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.

Divide the cake batter evenly between the prepared pans and smooth the tops.

Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.

Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.

Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.

Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.

Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.

Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.

Gently press the walnuts into the icing around the sides of the cake.

Chill for 30-60 minutes to let the icing set, then slice and serve.