Eggless cake :)

1/2 tin (200 grams) condensed milk
140 gms self raising flour
1 tsp baking powder
1/2 tsp baking soda
60 ml melted butter or margarine
1 tsp vanilla essence
 

 

1. Sieve the flour, baking powder and soda bi-carbb together.
2. Mix the flour mixture, condensed milk, melted butter, essence and 75 ml. (2 1/2 fl. Oz. ) water and beat well.
3. Pour the mixture into a greased and dusted 150 mm. (6") diameter tin.
4. Bake in a hot oven at 200 degree c (400 degree f) for 10 minutes. Then reduce the tempreture to 150 degree c (300 degree f) and bake for a further 10 minutes.
5. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.
6. Cool the cake.

blackberry tart

YAY! blackberrys are in season make the most of it !!



for the shortcrust pastry
• 125g butter
• 100g icing sugar
• a small pinch of salt
• 255g plain flour
optional:
• 1 vanilla pod, scored lengthways and seeds removed
• zest of ½ a lemon
• 2 large egg yolks, preferably organic
• 2 tablespoons cold milk or water

for the filling
• 1 vanilla pod
• 500g mascarpone
• 100ml single cream
• 3 tablespoons sugar
• 3 tablespoons grappa or vin santo
• 310g blackberries (or other fruit, see above)
• 2 tablespoons blackberry or raspberry jam
• a small handful of fresh baby mint leaves




First you will need to grease a 28cm loose-bottomed tart tin with a little butter. To make your pastry, cream together the butter, icing sugar and salt and rub in the flour, vanilla seeds, lemon zest and egg yolks – you can do all this by hand or in a food processor. When the mixture looks like coarse breadcrumbs, add the cold milk or water. Pat and gently work the mixture together until you have a ball of dough, then flour it lightly. Don’t work the pastry too much, otherwise it will become elastic and chewy, not flaky and short as you want it to be. Wrap the dough in cling film and place in the fridge for at least an hour. Remove it from the fridge, roll it out and line your tart tin. Place in the freezer for an hour. Preheat the oven to 180ºC/350ºF/gas 4 and bake the pastry case for around 12 minutes or until lightly golden.

To make the filling, split the vanilla pod in half lengthways and scrape out the seeds by running a knife along the inside of each half. Put the mascarpone, cream, vanilla seeds, sugar and grappa into a large bowl and whip until shiny. Have a taste – you should have an intensely rich, fluffy and lightly sweetened cream with a fresh hint of grappa. If you can’t get grappa, you can do it without, or add a swig of vin santo instead.

Once the pastry has cooled, get yourself a spatula and add the sweetened cream to the pastry case. Smear it all round so it’s reasonably level, then cover it with the berries – place them lightly on the cream, no need to push them in. If you want to be a bit more generous than this, feel free, and if you want to mix your berries you can do this too. Next, in a small pan, melt down a couple of tablespoons of jam with 3 or 4 tablespoons of water. Stir until it becomes a light syrup, then, using a clean pastry brush, lightly dip and dab the fruit with the jam.

Sprinkle with the baby mint leaves before eating. Great served either as one large tart or as small individual ones. Lovely with your afternoon tea. Either serve straight away or place in the fridge until you’re ready to eat it.

sorry for no new posts

Hey im very sory for not posting anything new !!
Some of you may know i have horses at a farm and there has just been hatched 10 baby ducklings but the evil mum tryed to kill one so he adopted it and its living in a huge thing in my kitchen so baking with a duck in my kitchen errrrmmmm not a good idea haha so iwill be baking soon ! it will be mve into my bed room in a huge box thing :)

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Same logo same me just new more posts more people and more fun :)  so like BC Cup and cakes on facebook - the fun stats there :)

Orange Cake

225g/8oz butter or margarine, softened

225g/8oz caster sugar

4 eggs

220g/7¾oz self-raising flour

2 tsp baking powder

1 orange, zest only

 The top and filling

75g/3oz butter, softened

250g/8oz icing sugar, sifted

2 tbsp orange juice

finely grated rind of 1 orange

Lightly grease the tins and line the bases with non-stick baking parchment. Pre-heat the oven to 180C/350F/Gas 4.

Measure the butter or margarine, sugar, eggs, flour, baking powder and orange zest into a large bowl and beat for about two minutes, until just blended; an electric mixer is best for this, but of course you can also beat by hand with a wooden spoon.

Divide the mixture evenly between the prepared tins and level the surface with the back of a spoon or a plastic spatula.

Bake for about 25 minutes, until well risen and golden.

The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for a few minutes, then run a small palette knife or blunt knife around the edge of the tins to fee the sides of the cakes.

Turn the cakes out on to a wire rack, peel off the paper and leave to cool completely

Choose the cake with the best top, then put the other cake top downwards on to a serving plate.

Beat together the filling ingredients and spread on one side of the cake, put the other cake on top (top upwards) and spread the rest of the orange cream on top.

Decorate with spiralled orange zests

Yummy baking and piping I will be putting a ' how to pipe ' post and video up soon enjoy :)

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Gluten free lemon drizle cake

These gluten free recipes seem to be very popular so heres another and you may be thinking omg potatoes well they keep it moist and nice so just give it ago.

   200g butter , softened                                           

200g golden caster sugar

4 eggs

175g ground almonds (to make it nut free see below)

250g mashed potatoes

zest 3 lemons

2 tsp gluten-free baking powder (Supercook does them)]

              

Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin.

Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition.

Fold in the almonds, cold mashed potato, lemon zest and baking powder.
Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean.

 Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides.

 Let the cake cool completely before slicing.

Gluten free bluebery muffins

We can only imagain how frustrating it must be for someone that cant have gluten so this is a easy recipe for you because here we believe EVERYBODY should be able to bake and enjoy no matter what diety problems !

175g/6oz rice flour

50g/2oz tapioca flour

1 tsp bicarbonate of soda

2 tsp gluten-free baking powder

1 rounded tsp xanthan gum

¼ tsp salt

150g/5oz caster sugar

60g/2½oz butter, melted and cooled

1 egg, preferably free-range, beaten

60g/2½oz buttermilk

2 tbsp milk

150g/5oz fresh blueberries

Preheat the oven to 180C/35F/Gas 4.

Sift together the rice flour, tapioca flour, bicarbonate of soda, baking powder and xanthan gum in a large mixing bowl.

Add the salt and sugar and mix well.

Whisk together the cooled melted butter, egg, buttermilk and milk in another large bowl.

 Make a well in the centre of the dry ingredients and pour in the butter, egg and buttermilk mixture.

Stir gently with a wooden spoon to combine and finally gently fold in the blueberries.

Divide the batter equally between the 12 muffin cases and bake in the oven for approximately 25 minutes or until a skewer inserted into the centre comes out cleanly.

They are nicest served warm.

Dark chocolate and orange cake

you will need:

1 orange
3 eggs
10oz caster sugar
240ml sunflour oil
4oz dark chocolate broken & melted
1oz coco powder
9oz plain flour
1 1/2 tsp baking powder


pierce the orange co in apan of boiling water for 30 mins

remove and whiz the whloe orange in a food processer discard any pips and cool

preheat the oven to 160c

butter or / & line a cake tin (9in)

lightly beat the eggs sugar & oil gradutally add the pureed orange and the cooled and melted chocolate

sift in the other dry ingredians

pour into the tin and bake for around 55 - 60  mins

Leave to cool for around 1 hour then ice with chcocolate butter cream and sprinkle dryed orange zest on top

Celebrate the Olympics cookies!!!

round cookies (see recipe for cookie)
iced with blue(raspberry)
                black ( black currants)
                red ( cherry or strawberry or raspberry )
                yellow ( banana )
                green ( lime mint )


goodluck go GREAT BRITAIN !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1

Cake pops

These are amazing balls of yumminess!

You will need :
A cake any size & flavour
2 bars milk chocolate
2 bars white chocolate

First crumble then cake into crumbs

Add a small spoon of buttercream

Mix in your fingers until you can model together

Roll into balls and put a stick to each one

Melt the milk chocolate and the White chocolate into separate bowls

Dip one ball onto the one of the chocolates and place each one in fridge

Make sure to have the same emount White to milk chocolate :)

Gluten and dairy free pear fairy buns

Got diatry problems but want to bake well heres a gluten and dairy free pear fairy cakes








100g gluten free flour (e.g. Dove's Farm brand)
50g soft brown Sugar
4 tablespoons sunflower oil
2 tablespoons golden syrup
1 teaspoon glutenfree baking powder
1/2 teaspoon bicarbonate of soda
1 pear, peeled and grated




Mix the flour with the bicarbonate of soda and baking powder.


 Add the sugar and the grated pear
. Mix together.


Add the oil and golden syrup and beat all the ingredients together. Put into paper cases and bake at 190 C / Gas mark 5 for 25 minutes.

Strawberry cake

this is a a gawjus fun cake !

4oz butter
4oz sugar
4oz flour
2 eggs
1 cap strawberry flavouring
2 strawberrys green bit choped of


Do the normal butter and sugar creamed

Addflour and eggs

Then blend in with a mixer the strawberrys and flavouring

Pur into bun cases or a cake tin

Bake for 20 -35 mins

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Alloments

Baking is great with fresh fruit and baking a crumble pie of even fruit cake is the way to go !
So do u have a garden ? or even a warm light place??
GROW FRUIT 
Your 5 a day in  a sweet way
A window is another way to go

BEST FRUIT TO GROW
Strawberrys
Raspberry
Apple tree in your garden
Cherry tree

Strawberrys above and beyond

Have you been busy growing strawberrys but are stuck with ideas on what to use them for besides jam ??

Heres a handy list of things to do:










Strawberry milk shake: 
100ml milk 50ml icecream as many strawberrys as u want depending on how strong u want the taste ! And mix!

Stawberry sauce for over icecream:

2 lbs ripe strawberrys  1/2 cup sugar 2 teaspoons cornstarch 1/2 lemon, juice of 1 pinch salt combein and put on a medium to low heat in a sause pan and gental stir for 10 mins when the sugar is desolved and the strawberrys are starting to lose shape run through a sieve and serve on cold icecream

Strawberry ice lollys:

Blend 100g strawberrys and add some diluted summer fruits juice and then place into ice lolly moulds

Strawberry jelly :

Make up your classic jelly mix and the chop up some small chunks of strawberry and place in and then put in the frige for 6 hours or till set

Strawberrys in the middle:

Along with the butter cream add half fresh strawberry into themiddle of a victoria cake

Strawberry Jam

comment on how any recipes go or if u want more

                                                  

marble cake

You will need:
4oz buttter
4oz sugar
4oz flour
1/2 oz coco podwer
2 eggs
2tbsp milk


Preheat oven to 160c

Cream the butter and suhgar then add the flour and eggs

After mixing well seperate into two jugs and add the coco powder to one of the jugs

the pour half and half in s spirl way and do NOT mix after in the tin
bake for 30 min

Cherry suprise cake

You will need:
6 sugar cubes (crushed)
4oz butter
6oz sugar
8oz flour
2 eggs
250g choped glace cherries


Preheat the oven to 170c

Do the normal cake recipe and tecneique

Cream butter and sugar and then add the fliur and eggs and stir well.

Finally add the cherries and gental fold in.

Pour into a cake tin (greased) and sprinkle the crush sugar cube on top

Bake for 1 to 1 1/4hours until risen and golden

Leave to cool in tin for 15 mins then on a wire rack till cold

Fridge Cake

110g unsalted butter, cubed, plus more for greasing

150g plain bisuits

90g golden caster sugar

2 tbsp golden syrup

1 tbsp cocoa

50g chocolate, 50% cocoa solids, broken into pieces

150g chocolates and sweets (I used mini marshmallows, crushed honeycomb chocolate bars, malted chocolate balls and caramel chocolates)

For the topping
75–100g chocolate, 50% cocoa solids , broken into pieces


You will need a 24 x 11cm loaf tin or terrine, or the equivalent square tin.

Butter the tin and line it with cling film, allowing a generous excess to overhang the edges.

Crush the biscuits into small pieces by placing them in a polythene bag and bashing with a rolling pin. In a small pan, very gently melt together the butter, sugar, syrup, cocoa and chocolate.

 Remove from the heat and cool until tepid. Add the biscuits and stir in the chocolates and sweets.
Mix well and spoon into the tin.

Cover the top with the excess cling film and set in the refrigerator for a few hours.

Once set, remove the cake from the tin by pulling on the cling film and easing it out with a knife. Turn it out on to a serving plate.

For the topping, place a small heatproof bowl over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water.

Add the chocolate to the bowl and heat until it melts, stirring only very occasionally, then pour over the cake.

Store in the refrigerator - preferably hidden! - until you serve it. It will cut much more easily if it is not kept for too long at room temperature.

Shortbread

This is one of those bakes that everyone loves and dosnt matter how much sugar is in or even on it !

You will need:

125g/4oz butter

55g/2oz caster sugar

180g/6oz plain flour

           Heat the oven to 190C/375F/Gas 5.

Beat the butter and the sugar together until smooth.

          Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.

Cut into rounds or fingers and place onto a baking tray. Sprinkle with icing sugar and chill in the fridge for 20 minutes

Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.

Facebook page

My Facebook page was and still is about this blog but with different thing too because it's second manager as well as me I the amazing Lauren but on this blog it's just me okay :) so nothing on here has changed just Facebook and don't worry I'll keep posting :)!! X

Chocolate Whoopie Pies

Whoopie pies arnt that common particually but are so nice and brilliant for pack lunches !

you will need: (makes 10 )

175g plain flour
1 1/2 tsp bicarbonate soda
40g coco powder
pitch of salt
85g butter softend
85g white veg fat
150g dark brown sugar
1 large egg
1 tsp vanilla extract
150 ml milk

Marshmallow filling :

225g white marshmallows
4 tbsp milk
115g white veg fat
55g icing sugar sifted



Preheat the oven to 180 c

Line 2-3 baking trays with baking paper

Put the plain flour  bicarbonate of soda coco powder and salt in to a big bowl

Place the butter white veg fat and sugar in another bowl and stir until light and fluffy

Beat the egg in and vanilla extract and half the  dry flour mix then the milk

Stir in the rest of the flour

Spoon or pipe 20 on the baking sheets bake for 12 to 15 mins until risen and hard to touch

Cool for a hour

Melt the marshmallow and the milk and leave to cool

Place the white veg fat and iceing sugar in a bowland beat till smooth

Add this to the marshmallow and beat

Assemble like a cake two mini cakes with the filling

Blueberry Muffins

Theses yummy muffis are like a burst of goodness! Are such a popular one too !


4oz butter
6oz caster sugar
8 self raising flour
150g blueberrys
2 eggs
2tbsp milk


Cream butter and sugar
Add the flour eggs and milk
Finnaly the blueberrys go in and spoon into the case bake forn 15-20 min until golden ishh

CONTEST

you guys have up until 21st  at 12pm lunch ( this saturday) to bake a pie and post it on to my facebook BC cup and cakes  <-  upload your pic and in the capion write your recipe.
To start you off i will put on a recipe for fruit pie tonight tohelp you good luck !
They will be judged on sat night or sunday (22nd)

Chocolate chip cookies

Chewy chocolatly and big chocolate chip cookies !

250g plain flour

1/2 teaspoon bicarbonate of soda

They so yummy !!

1/2 teaspoon salt

170g unsalted butter, melted

200g dark brown soft sugar

100g caster sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

325g chocolate chips

Preheat the oven to 170 C / Gas mark 3. Grease baking trays or line with baling paper 

Sift together the flour, bicarb and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and caster sugar until creamy.

 

Beat in the vanilla, egg and egg yolk until light and creamy.

 

 Mix in the sifted ingredients until just blended.

 

Stir in the douh by hand using a wooden spoon.

 

 Drop cookie dough onto the prepared baking trays, with each cookie around 4 tablespoons of dough (for smaller cookies, drop 1 rounded tablespoonful and adjust baking time as necessary).

 

 Do not flatten the dough. Cookies should be about 8cm apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking trays for a few minutes before transferring to wire racks to cool completely.

Lemon cheesecake cupcakes

Theres nothing better thana lovely lemon cheesecake on  sping or summer day ! These are even great for a picnik!

You will need :
60g butter
125g crushed digestives
100g caster sugar
280g cream cheese
2 eggs
1 grated lemon
2 tsp lemon juise
125ml sour cream
7 tbsp plain flour

Preheat the oven to 150c

Heat the butter until melted then remove from the heat add the crushed digestives and 1 spoon of the sugar and mix well.

Split the mix between each 12 cupcake cases ( only a small layer on the bottem) and the chill in the fridge

Place the raimaned of the sugar cream cheese and eggs intoa bowl and mix

Add the lemon zest and juice and sour cream and beat together until combined

Spoon into the bun cases evenly

Bake for 30 mins until set but not brown

Cool for 20 mins and then when completly cold put in fridge for at least 3 hours

Decorate with a slice of lemon on top

meringue cupcake top

You will need :

12 choclate cupcakes
merinue frosting
350g melted milk chocolate
Any sweets for deco


First pipe the meringue on to the cup cake in a big spirl.









Then put them in the fridge for 20 mins



Finally coat in chocolate

Almond cookies

These will make around 12 to 20 cookie depending on how big your cutter is.

You will need :
125g butter
125g caster sugar
1 egg
1 tsp alomnd essence
250g plain flour

Preheat to 180 c

The normal method cream buuter and sugar and in egg flour and almond essrnce

Roll out on to a tray and cut them out into any shape i used birds and then iced you dnt have to

Bakefor 10 to 15 min until light golden

Chocolate fairy buns !

My chocolate fairy bun have been a really hit today three have been eaten whilst still warm and theres only 3 left out of 12 and its only been 4 hours so im sure you will love these gawjus fairy buns !

These are one of my faves

You will need:
4oz butter
6oz caste sugar
7oz self raising flour
1oz coco powder
2 eggs
2 tbs milk

First put the oven on at 160c 

Then cream the butter and sugar until light and smooth

Then add in the eggs and flour mix well for 5 mins

Finally add the coco powder and milk and mix for 5 mins again

Then pick some cute bun cases and add a dolop in each and bake for 20 - 30 mins

If your not sure when they are ready then put a skewer in the middle ofone ifit comes out clear its ready


Cool completly  before turning them into butterfly buns!

First mix up a batch of butter cream ( 4oz icing sugar & 2oz butter makes for 6 buns )

Then cut a the dome shape of the top spining the bun as you go dont take too much of though

Spood or pipe and blob into the hole and cut the dome you cut off in two  and stick in as wings

Decorating fun cow buns

Cow buns

Take a bun (see banana fairy bun recipe ) and ice with  any chocolate butter cream and smooth it over

Place a white marshmelllow on for the nose and 2 chocolate drops for the eyes and 2 on the marshmellow for the nostrils

Half a milk chocolate button and stick in at the side for the ears

Chop a white jelly bean in half and put just inside the ears forthe horns

 

Its all about you

If you have made any of my recipes please comment on how it went or if you want me to do a rcie for you just ask :) Becky x

Crazy Carrot cake with my cream cheese frosting

Moist and delicious for a specail occasion or to have with a well earned hot drink!

You will need:

225g softened butter

225g light brown sugar

4medium eggs separated

1 orange juiced andgrated zest

175g wholemeal flour

2 tsp baking powder

1 pinch salt

2 tsp ground cinnamon

1 tsp mixed spiced

50g ground almonds

110g walnuts chopped

350g carrots grated

Preheat your oven to gas mark 4/180c/350f and grease and line a 8in round cake tin

Beat the butter and sugar together in mixing bowl until soft and creamy

Separate the eggs and beat the yolks into the mixture then stir in the orange juice and zest

Sift in the dry ingredients ( flour baking powder sal and spices ) and fold in them to the mixture

add the almonds and walnuts and gentally stir

In a separate bowl whisk the egg whites until stil then add to the mixture

stir in the grated carrots and mix, thenspoon into the cake tin.

Bake for 75 to 90 minuets until golden and firm to touch then cool

 

Cream cheese frosting:

 

Beat together 25g softened butter with 50g icing sugar and 250g cream cheese MIX WELL

Place in the fridge for 20 to 30 mins and then spread over the cake.

I made mini marzipan carrot by colouring and shaping marzipan and making the slits gentally with a knife

 

 

Whie chocolate and berry brownies

You wont be able to resist these gawjus brownies!

You will need:

85g butter

300g white chocolate

125g caster sugar

2 large eggs beaten

1 tsp vanilla extract

1/2 tsp almond extract

140g plain flour

150g freash berrys ( blueberries and raspberries work best)

 

 

Preheat the oven to 180c and grease and linbe a 8in square tin withbutter and baking sheets.

 

Melt 180g of the white chocolate and let cool slightly and roughly chop in to pieces the rest.

 

Cream the butter and sugar whisk in eggs and stir in the melted chocolate vinilla and almond extract.

Then fold in the flour and mix well.

 

Gentally add and stier in the berrys and chopped chocolate.

Spoon into the tin and bake for 30 to 40mins until the top is golden but the centre is moist.

 

Allow to cool in the tin for 10 mins then cut into to about 16 pieces serve warm with icecream or cool and eat as a snack.

You can use milk chocolate or dark chocolate.

How to ice a cupcake without piping

When icing a cupcake practic makes perfect !

Heres a step by step guide to icing :

1. keep the consistency of the buttercream icing as smooth as possible between icing each cup cake mix again

Sorry its abit dark camera was being weird

2.  Start by scooping as much butercream as you can in one go with a palette knife preferably and place it in the centre of the cupcake 

3. Keep the knife angled so that the flat edge of the knife stays in contact with the butter cream

4. repeat round all edges to get a rounded buttercream finish

 

 

 

5. For the perfect finishing touch add any range of eddable decorations  like sprinkles or sweets YUM!

And the finished this ! Enjoy

 

 

 

Basic banana fairy buns

Make these fun easy buns and a nice twist on the normal fairy buns!

You will need:

Yummy mine in pink love heart  cases

125g of unalted butter softened

125g of caster sugar

2 medium eggs

2 slightly soften mashed bananas

125g plain flour

2 tsp of bakg powder

Preheat your oven to gas mark 4 / 180c /350f and line a 12 hole fairy cake tin with cases cute as posible!

 Cream the butter and sugar together until smooth Add a egg at time and beat in the bananas

sift the flour and baking powder into the bowl and fold it in to the mixture

spoon it into the cute bun cases and bake for 20 to 25 minuets and let them cool

Fork Biscuits

Yummy fork biscuits are super easy to make and a great treat !

You will need :

Yummy i decorated mine

4oz of butter
2oz of caster sugar
6oz of self raising flour ]

 

Pre heat the oven to 180 degrease

Cream  the butter and sugar and add the flour 

roll into balls the size of a 50 pence outwards

Bake on a bking tray thats lined with baking sheets

They will look pale golden brown on the out side and light in the middle

These can be iced or left both are a tastey treat

Madeira Cake easy peezy lemon squeezy !

How to make a yummy Madeiria Cake

This cake tastes super freash and is easy to make just follow theses step by step!

One i made earlier

You will need :

- 200g unsalted butter

- 200g caster sugar

- 4 medium eggs

- 100g plain flour

- grated zest of 1 and 1/2 lemons

Preheat your oven to gas mark 4 / 170c / 325f and gease and line a 20cm (8in) loaf tin with baking sheets

Cream the butter and sugar until light fluffy and pale in colour

Break the eggs into the same bowl one at a time and beat together  *TIP make sure the mixture dosnt seperate *

 Sift both flours in folding it in as you go

Add the lemon zest

Place in the oven for 60 to 80 minuets. Test the centre with a skewer so if its clean it is ready

If possible leave 24 hours if you can till you decorate if you are planning on doing so

Recipe writen by becky contact for more details