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Snickers Blondies

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These fabulous blondie bars are simply to die for! Rich, gooey caramel, chocolate, marshmallows and peanuts fill every bite of this decadent, rich, tempting bar. If you are looking for a delicious new traybake-type recipe to try this holiday season this is sure to be on the top of your list.

 

Ingredients

125g soft unsalted butter

225g plain flour

¾ tsp baking powder

½ tsp bicarbonate of soda

175g smooth or chunky peanut butter

225g granulated sugar

225g light brown soft sugar

3 large eggs

¾ tsp vanilla extract

200g dark chocolate, chopped

50g mini marshmallows

200g salted peanuts

 

For the topping

100g granulated sugar

100ml double cream

25g unsalted butter

100g milk chocolate

 

Method

Preheat the oven to 180°C. Grease a 5cm-deep 20 x 30cm baking tin with butter, line the base with nonstick baking paper.
Mix the flour, baking powder, bicarbonate of soda and ½ teaspoon salt together in a bowl; set aside.

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In the bowl of an electric mixer, cream the peanut butter, butter, granulated sugar and light brown soft sugar at a medium speed until smooth.

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Beat in the eggs, one and a time, followed by the vanilla extract.

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On a low speed, gradually add the flour mix, then the chocolate chips, marshmallows and most of the peanuts. Let the mixer start to fold these into the mixture.

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Spread the mixture evenly into the prepared tin.

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Bake for 40-45 minutes or until the brownie is golden and a toothpick inserted into the centre comes out clean. Leave to cool completely.

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Loosen the brownie with a knife and turn it out of the tin.

For the topping, combine the sugar, ½ tsp salt and 100ml water in a medium pan.

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Whisk it a bit to help dissolve the sugar, then bring to a simmer.

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Once the bubbling syrup starts to take on a caramel colour, watch the pan closely. It will turn from a golden colour to a dark brown very quickly. You’re aiming for a deep amber colour – this may take a while but be sure not to take your eyes off the pan. The syrup can easily burn.

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Remove the pan from the heat. Slowly and gradually pour in the cream, whisking the mixture to stop it from boiling over. Whisk in the butter until the caramel is creamy and smooth.

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Leave to cool slightly before pouring it evenly over the brownie, spreading it with a small spatula if necessary.

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Then scatter the remaining peanuts over the caramel and leave for 1 hour to set.

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I then melted some milk chocolate and drizzled over the top before cutting into square pieces.

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Viennese Whirl Biscuits

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Viennese Whirls are a favourite  in my home. The cream, the jam, the delicate crumbly biscuit I mean, what’s not to love?! These delicious biscuits are buttery and light and are sure to spice up your Christmas.

Ingredients

250g very soft butter

50g icing sugar plus extra to decorate

250g plain flour

50g cornflour

½ tsp pure vanilla extract

For the filling

100g soft butter

200g  icing sugar plus ½ tsp for dusting

½ tsp pure canilla extract

75g seedless raspberry jam

 

Preheat the oven to 190C. Line a baking sheet with greaseproof paper.

Put the butter, icing sugar, plain flour, cornflour and vanilla extract in a food processor and beat until smooth.

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Spoon the dough into a piping bag fitted with a large star nozzle. Pipe 16-18 x 6cm/2½in rosettes of the dough, spacing well apart. If your a bit of a perfectionist like me you may want to trace around some circle cutters to give you a guideline.

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Bake in the centre of the oven for 13-15 minutes or until pale golden-brown and firm. Cool on the baking tray for five minutes then transfer to a cooling rack. Repeat with the remaining dough to make 32-36 biscuits.

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For the filling, put the butter in a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Spoon into a clean piping bag fitted with a large star nozzle. Put the jam in a bowl and stir until smooth.

Spoon a little jam onto the flat side of 16 of the biscuits and place jam-side up on the cooling rack.

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Pipe the buttercream icing onto the remaining biscuits and sandwich with the jam.

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Put on a serving plate and dust with sifted icing sugar. Serve.

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Lemon and Blueberry Loaf

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Lemon blueberry loaf made with freshly squeezed lemon juice, lemon zest and baked to perfection! This lemon and blueberry loaf is bursting with juicy sweet blueberries and has a hot lemony glaze drizzled over it just as it comes out of the oven, which keeps it super moist.

Ingredients for the loaf

75g melted butter

200g white sugar

60ml freshly squeezed lemon juice

2 eggs

180g plain flour

1 teaspoon baking powder

1 teaspoon salt

118ml milk

2 tablespoons grated lemon zest

140g fresh or frozen blueberries

2 tablespoons plain flour

 

Ingredients for the lemon syrup

85g caster sugar

juice 2 lemon (about 5 tbsp)

Ingredients for buttercream

115g unsalted butter, at room temperature

2 tbsp Lemon Juice

1 tsp pure vanilla extract

225g icing sugar

 

Instructions

Preheat oven to 175 degrees C.

Butter an loaf tin, line the bottom and two sides of the pan with the parchment paper.

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In a stand or electric mixer, fitted with the paddle attachment, beat together butter, sugar, lemon juice and eggs.

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In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with the milk.

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Toss the blueberries in the 2 tablespoons of flour. This will help prevent blueberries from sinking.

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Fold in lemon zest, and blueberries into the batter. Pour batter into prepared pan.

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Bake in preheated oven for about 60 minutes, until a toothpick inserted into centre of the loaf comes out clean.

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While the cake cooks, make the lemon syrup. Tip the caster sugar into a small saucepan with the lemon juice and 75ml water. Heat over a medium heat, stirring occasionally, until the sugar has dissolved. Raise the heat, boil for 4 mins until slightly reduced and syrupy, then remove from the heat.

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When the loaf is ready remove from the over and while its still warm take a skewer and make a number of holes, then pour the lemon syrup over the loaf while its still in its tin.

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Allow tot cool  in pan for 40 minutes then transfer onto a wire rack to cool completely.

For the lemon buttercream put the butter, 1 tbsp of lemon juice in a large mixing bowl and beat until smooth and blended.

Sift over the icing sugar and, with the mixer on a low speed, continue mixing until the icing is smooth and has a spreading consistency. If it is too stiff, beat in a little extra lemon juice.

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Put the buttercream into a piping bag fitted with a rose nozzle. Slowly and with a steady hand pip roses on top on the loaf.

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Slice and enjoy.

 

 

 

Halloween Biscuits

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To celebrate and to embrace the Halloween season I decided to test out another of Biscuteers recipes. This time I took the recipe from their lovely  ‘Biscuiteers Book of Iced Biscuites’ which is full of the most amazing recipes and pictures. It includes decoration ideas for nearly every celebration and special occasion. Take a look below at some of their designs.

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Ingredients

200g plain flour

1/2 tsp baking powder

1/2 tsp ground ginger

1/2 tsp cinnamon

1/2 tsp mixed spice

50g muscovado dark brown sugar

100g salted butter, diced 50g black treacle or molasses

 

Sift the flour, baking powder and spices into a mixing bowl. Add the sugar and mix well.

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Add butter, Using the tips of your fingers, rub the ingredients together until the mixture resembles fine breadcrumbs or beat using an electric mixer.

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When all the butter is evenly mixed in, make a well in the centre and add the treacle and bring it all together.

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You will know when it is all mixed in as it will have an even colour all over with not too many streaks of treacle.

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Place the dough onto a clean worktop. Divide into two and squash the dough into two even-sized flat discs. Cover and chill until ready to use or roll out immediately.

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Place the dough on a sheet of parchment and begin by gently squashing the dough down with a rolling pin or your hands. Cover with a second sheet of parchment and then use the rolling pin to roll out properly. The top sheet of paper may crinkle from time to time, just peel it off and smooth it down gently before starting to roll again.

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Preheat the oven to 170c.

Gently roll the dough until it is 5mm thick all over, then transfer the whole sheet of rolled dough still sandwiched between its sheets of parchment to a baking tray and place in the fridge to chill for at least 20 – 30 minutes before cutting.

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To use the dough efficiently cut the biscuits out using your halloween cutters as close together as possible. Lift each biscuit onto the parchment covered baking tray and make sure they are not too close together as the dough will spread a little on baking. Any trimmings can be re-rolled a couple of times.

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Evenly space the trays in the oven and cook for 14-18 minutes, depending on your oven

When the biscuits are evenly cooked and just beginning to turn a golden colour remove the trays from the oven and transfer the whole sheet of parchment to a cooling rack. Do this carefully as the biscuits will be quite fragile and hot! Cool totally before starting to ice.

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Now the fun begins…Icing!! If your not familiar with the terms of line and flood icing take a look at this link. www.biscuiteers.com/blog/blog/recipes/royal-icing-recipe-flood-and-line-techniques

Black Bat

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Ice around the outline of the bat with black line icing and allow to dry for 5 minutes. Flood the body with black runny icing. Allow to dry completely. Add 2 eyes with yellow line icing.

Ghoulish Ghost

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Outline the body of the ghost in white line icing, then outline the eyes and mouth in orange line icing. Allow to dry for 5 minutes. Flood with white runny icing and allow to completely dry.

Perfect Pumpkins

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Outline the pumpkin, eyes and mouth with orange line icing. Allow to dry for 5 minutes. Outline the stalk with green line icing and fill with green flood icing, Allow to dry again for 5 minutes. Fill the pumpkin with orange flood icing and allow to dry completely.

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Biscuiteers Spiced Pumpkin Cupcakes

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With Halloween approaching, tempt everyone with these festive pumpkin spice cupcakes.  They are undoubtedly a crowd pleaser with their fun designs.  They not only look good though they taste delicious, full of spice and warmth.

My exciting news of the week was Biscuiteers  loved my blog so much they provided me with the recipe.  I tested immediately as I wanted to share it with you all.  If my family are anything to go by, these cupcakes are a winner, they disappeared overnight.  Why not try them now to share at your Halloween party?

If you’re too busy to make your own, get Biscuiteers Halloween Cupcakes delivered to your door, ahead of the big day! http://www.biscuiteers.com/shop/find-the-perfect-pressie/halloween/halloween-cupcakes

Ingredients:

175g light muscovado sugar

3 large eggs

175ml sunflower oil

1 tsp vanilla extract

100g sultanas

200g coarse grated pumpkin flesh

2 tsp ground cinnamon

200g self-raising flour

zest of 1 orange, grated

50g jelly snakes (optional)

1 tsp baking soda

Heat your oven to 180C/160C(fan)/Gas Mark 4 and line a 12 hole muffin tray with paper cases.

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Pour into a large boil the oil along with the sugar, eggs and vanilla.

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Beat this mixture together and then add the grated pumpkin, sultanas and orange zest.

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Add in the cinnamon, flour and baking soda and stir.

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Spoon half of your mixture into 6 of the cases and then add the jelly worms into the remaining cases with the rest of the mixture (these will be the “tricks”, to go with the “treats”!)

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Put the tray in the oven and bake for 25 minutes until the cupcakes are springy to the touch.

Cool on a wire rack.

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For the icing:

250g icing sugar

125g butter

1kg white regal ice fondant

2 tsp vanilla bean paste

Paste colours: Red, Green, Black, Orange and Purple.

Mix the butter and the icing sugar together until the mixture is light and fluffy then add in the vanilla bean paste and mix until the beans are evenly distributed.

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Mix up some line icing (see here for help with this: http://www.biscuiteers.com/blog/blog/recipes/royal-icing-recipe-flood-and-line-techniques) and colour with black, white and red.

Use the colour paste to colour fist sized balls of the regal ice fondant, making sure there is no marbling once the fondant is rolled out.

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Spoon your vanilla buttercream on top of the cupcakes and then cover with the different colours of ice fondant.

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To decorate the eye ball cupcakes:

Roll the white fondant out to a thickness of 5mm (you can use cornflour on your work top to prevent the fondant sticking). Cut out circles that measure 7cm in diameter.

Roll out the lime green fondant to a thickness of 5mm, then cut out circles that measure 3cm in diameter.

Put a tablespoon sized heap of the vanilla buttercream on top of the cupcake. Then cover with the white fondant smooth down any lumps. The aim is to form a smooth dome.

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Add the lime green disk in the middle of the cupcake, then either using black line icing or black fondant, add a black pupil.

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Using the red line icing, pipe thin veins coming from the central circle, to  create the bloodshot eyeball effect.

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To decorate the spiderweb cupcakes:

Roll the orange fondant to a thickness of 5mm and cut out circles that measure 7cm in diameter.

Put a tablespoon sized heap of the vanilla buttercream on top of the cupcake. Then cover with the white fondant smooth down any lumps. The aim is to form a smooth dome.

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Using the black line icing within an piping bag, pipe the black icing onto the orange fondant into a spider’s web design.

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To decorate the purple BOO! cupcakes:

Roll out the purple fondant to a thickness of 5mm, then cut out circles that measure 3cm in diameter.

Put a tablespoon sized heap of the vanilla buttercream on top of the cupcake. Then cover with the white fondant smooth down any lumps. The aim is to form a smooth dome.

Using white line icing pipe the words ‘BOO!’ or ‘Happy Halloween’. Allow to dry.

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You can get really creative with eyeballs, spider webs, witches, ghosts, black cats and much more besides. For some inspiration take a look at our designs below. Or if you’ve not got the time to get baking yourself, why not get a delivery of Halloween Cupcakes from the Biscuiteers!

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Ultimate Spiderweb Halloween cake

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This chocolatey red velvet cake is a real showstopper. The buttermilk makes a velvety smooth sponge and along with the silky chocolate ganache, creates a sublime cake.

Ingredients

200g salted butter at room temperature, plus extra for greasing

350g plain flour

1 tsp baking powder

1 tsp bicarbonate of soda

2 ½ tbsp cocoa powder

¼ tsp fine sea salt

375g caster sugar

3 eggs

1½ tsp vanilla extract

284ml carton buttermilk

1 tbsp white wine vinegar

2 x 10g packs Dr Oetker red gel food colour

 

Cream Cheese Filling

120g salted butter at room temperature

120g  soft cream cheese

120g icing sugar

 

Chocolate Ganache

300ml carton double cream

250g dark chocolate, roughly chopped

1½ tbsp golden syrup

50g white chocolate, roughly chopped

 

Method

Preheat the oven to 170˚C. Grease the base and sides of a 23cm springform cake tin and line with baking parchment. Sift together all the dry ingredients except the sugar, set aside.

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Using electric beaters, cream the butter and sugar for 1 minute.

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IMG_7698Add the eggs, 1 at a time, beating after each addition, then beat in the vanilla.

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IMG_7700Beat in ¼ the dry ingredients, then 1/3 the buttermilk and repeat, until fully combined.

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IMG_7703Mix the vinegar and food colouring together; beat into the mixture.

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Scrape into the tin and spread until level; tap the tin on the work surface to knock out any air bubbles.

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Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set on a wire rack and leave to cool completely in the tin.

For the filling, use electric beaters to beat together the butter, soft cheese and icing sugar.

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Remove the cake from the tin and cut horizontally into 3 even layers (use a serrated knife). Take the bottom layer and place on a baking sheet, spread with ½ the filling, then repeat with the middle layer of cake and remainder of the filling; top with the final layer of cake. Leave to set in the fridge for 20-30 minutes.

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For the icing, melt the cream, chocolate and golden syrup together in a heatproof bowl set over a pan of barely simmering water (making sure the base of the bowl doesn’t touch the water). Melt the white chocolate in another bowl using the same method and pour into a small piping bag.

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Invert the cake onto a wire rack so there is a flat surface for the icing; set over a tray to catch the drips. Working quickly, pour the dark chocolate icing over the middle of the cake and allow the ganache to drip down the sides.

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If the cake is not covered in chocolate ganache use a palette knife to push the icing over the sides to create an even coating over the whole cake.

Starting slightly off centre, pipe a white chocolate spiral from the centre of the cake out to the edges.

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Take a cocktail stick and, starting from the centre, pull it through the white chocolate to the outside. Repeat, working around the cake, to create a spider’s web effect.

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Let the icing set for about 20-30 minutes. To store, keep refrigerated, and bring to room temperature before eating.

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With thanks to http://www.waitrose.com

Bakewell Tarts

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Perfect little homemade Cherry Bakewells that taste even better than the shop bought ones! Cherry bakewell tarts have to be one of my favourite teatime cakes. Buttery shortcrust pastry, lined with a cherry jam, filled of frangipane and topped with sweet icing and half of a cherry. Ideal for that afternoon snack enjoyed with a cup of tea or even for a children’s party.

Ingredients

For the pastry

100g butter chilled and cubed

200g plain flour sifted

40g icing sugar sifted

1 free-range egg, beaten

For the frangipane

55g butter or baking spread

55g caster sugar

1 free-range egg beaten

40g ground almonds

1 tbsp plain flour

For the topping and filling

85g icing sugar

water

glace cherries

Jam of your choice

Preparation method

Put the flour and cubed cold butter in a mixer fitted with a paddle attachment and mix until the mixture resembles bread crumbs.

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Add the caster sugar and beaten egg and mix, until it starts to form a ball. you want it to be soft but not too sticky.

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Wrap in cling film and chill for at least 30 minutes. Pre-heat the oven to 170C.

Grease a 12-hole muffin tin. Unwrap the pastry, sprinkle some flour onto a clean surface and roll out the pastry to a thickness of 3mm/⅛ in.

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Use a round cutter to cut 12 circles that are slightly larger than the muffin tin so when you push the pastry in the greased muffin tray the round circles will form a cup shape.

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Use a little left over dough to push the dough to the bottom on the muffin tray and to the edges. This will stop finger nails from taring the dough while pushing it into shape.

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Next cut some circles of baking parchment paper and fill with baking beans or rice.

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This will help the dough keep its shape while cooking it in the oven. Bake for 10minutes, then remove from the oven and carefully take the rice and baking paper off the tarts. Put the tarts back into the oven for another 5 minutes. Keep an eye on the pastry and make sure the edges don’t burn. Remove from the oven and allow to cool a little.

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For the frangipane, place the butter, caster sugar in a bowl and beat with an electric mixer until smooth and looks pale.

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Next add the ground almonds, flour and the beaten egg. Mix together until combined.

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Take your pastry cases and place half a teaspoon of the jam into the bottom of each tart.

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Top with the frangipane mixture and bake in the oven for about 25 minutes until the frangipane is risen and golden. Cool in the tin for a few minutes then transfer to a wire rack.

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For the topping, mix the icing sugar with a little water to form a thick paste. Spread over the cooled tarts and top each with one half of a glace cherry. Yummy!

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Oreo Layer Cake

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Try this for that special occasion.  Delicious and not as sweet as it looks.

Ingredients for the Chocolate Cake:

100g plain flour

40g cocoa

200g granulated sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 egg

60ml buttermilk

60ml vegetable oil

1 teaspoons vanilla extract

60ml hot water

10 quartered Oreos

 

For the Vanilla Cake:

180g plain flour

200g granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

110g butter, chopped into 1″ cubes

2 eggs

120ml milk

1/2 teaspoon vanilla extract

10 quartered Oreos

 

For the Oreo Filling:

230g softened cream cheese

1 teaspoon vanilla

200g icing sugar

480g double cream

 

Garnish:

crumbled Oreos (about 10)

Halved Oreos

Chocolate ganache

Star piping tip

 

Chocolate Ganache:

1 tablespoon butter

160ml double cream

225g dark chocolate chips/dark chocolate broken into small pieces

 

Preheat oven to 180C and grease and line two 8″ cake pans.

Chocolate cake:

In a stand or electric mixer, fitted with the paddle attachment, combine the flour, sugar, cocoa, baking soda, baking powder, salt and mix until combined.

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Add the two eggs and mix.

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While the mixer is beating, slowly add the buttermilk, oil and vanilla.

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Then add the hot water slowly.

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Once the batter is combined, add quartered Oreo’s and gently stir using a wooed spoon or spatula until the Oreos are evenly dispersed.

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Pour the batter into the prepared cake pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.  Allow to sit on a wire rack before removing from pan and allow to cool completely.

Vanilla cake:
In a stand or electric mixer, fitted with the paddle attachment, combine flour, sugar, baking powder and salt and mix until combined.

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While mixer is turning, add the cubes of butter one at a time and mix until the butter has broken up into tiny pieces and the mixture resembles sand.

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Add eggs and continue to mix.

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While mixer is turning, slowly add milk and vanilla.

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Mix until batter is smooth. Once batter is combined, add quartered Oreo’s and stir a couple of times, being careful not to break up the Oreo’s.

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Pour batter into prepared cake pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.   Allow to sit on a wire rack before removing from pan and allow to cool completely.

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While cakes are cooling, prepare filling. In a stand or electric mixer, fitted with the whisk attachment, whisk the double cream until stiff peaks form.

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Set aside in the fridge.  In a clean bowl switch to a paddle attachment and beat the cream cheese until soft.

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Add the icing sugar and vanilla and mix until smooth.

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Next add the whipped double  cream to the cream cheese mixture, and mix until smooth.

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Ensure that both cake layers are even and level by trimming the tops if they are domed. Place the chocolate cake on a cake board and smooth about 100g of filling onto it in an even layer.

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Next place the vanilla cake layer on top and repeat with another thin layer of filling (crumb coat).

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At this point, I  place the cake in the freezer for about 20-30 minutes, which helps to set the icing. Then once removed from the freezer apply a second coat to the cake with the filling.  Place remaining filling into a piping bag fitted with a large open star tip and place in the fridge for later.

Chop up about 10 oreos or more if needed and place around the bottom of the cake.

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To prepare the chocolate ganache heat the double cream in the microwave for about 1 minute. Then while the cream is still hot add the butter and chocolate chips or chopped dark chocolate and leave for another minute.

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Then start to stir the cream with the chocolate. It may look like the cream and chocolate has split but keep going until you have a thick dark ganache.

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Using a spoon pour the chocolate ganache onto the edge of cake, a small amount at a time.

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Place some crumbled Oreos in the centre of the cake, and using remaining cream cheese filling, pipe large open stars in a circle.  Place a half Oreo between every star.

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Chocolate Splodge

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This is such a simple and quick recipe which results in the most amazing fridge cake!  Fantastic for summer BBQs, kids parties or even just for tea.  So easy, stress free and can be done far in advance.   Make sure you grab a piece as once the family know about it, it will be gone in a jiffy.

550g digestive biscuits

275g unsalted butter

275g good quality dark chocolate

275g raisins

300g condensed milk

500g good quality milk chocolate

Line the base and sides of a 24cm x 34cm baking tin with greaseproof paper. Place the digestive biscuits in a large bowl and break them up into small pieces with the end of a rolling pin.

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Melt the butter and dark chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally.

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Once melted remove the bowl from the pan and stir in the raisins and condensed milk.

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Fold in until the broken biscuit pieces are incorporated.

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Press the mixture into the tin, making sure to press it into all the sides and corners. Try to get it as flat and even as possible. Place in the fridge for 20-30 minutes to set.

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Melt the milk chocolate in a heatproof bowl set over a pan of simmering water.

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Then pour it over the ‘splodge’, spreading it evenly and neatly.

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Put it back in the fridge for 20-30 minutes until set. Cut the splodge into bars.

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Chocolate Chip Raspberry Layer Cake

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This super moist chocolate chip layer cake infused with fresh juicy raspberries is just perfect for afternoon tea this spring. The buttermilk gives the cake a lovely creamy and moist texture.

Ingredients:

405g plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
230g unsalted butter, melted
350g granulated sugar
2 large eggs, room temperature
480ml buttermilk
2 teaspoons vanilla extract
150g raspberries
135g milk chocolate chips

 

Milk Chcolate Frosting Ingredients:
230g unsalted butter, softened to room temperature
400g icing sugar
95g  cocoa powder
4 tablespoons double cream
1 teaspoon vanilla extract
chocolate chips and raspberries for decoration, optional

Preheat oven to 180C degrees. Grease three 20cm round baking pans with butter. Set aside.

Sift the flour, baking powder, baking soda, and salt together into a large bowl. Set aside.

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Melt the butter in a microwave safe bowl.

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In a free standing mixer whisk the granulated sugar the the melted butter slowly adding the eggs, buttermilk, and vanilla extract.

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Slowly add the dry ingredients into the wet ingredients and whisk until hardly any lumps remain. Try not to over mix the batter.

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Fold in the chocolate chips.

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Divide the batter evenly between the 3 prepared cake pans. Then place the raspberries and gently press them down into the batter. Doing this rather than folding them in with the chocolate chips avoids breaking the raspberries and making them bleed within the batter.

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Bake for 22-25 minutes. You can loosely cover the cakes with foil halfway through cooking to prevent the tops from getting too brown. Cakes should be done when a toothpick is inserted in the centre comes out clean. Allow to cool in the pans then transfer to a wire rack.

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While the cakes are cooling, you can start to make the frosting. Cream the butter in a free standing mixer on medium speed for 5 minutes. Add the icing sugar and the coco powder to the creamed butter. Mix on a low speed.

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Add the double cream and vanilla extract.

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If the frosting is too thick add a little more double cream however if the frosting is too thin add some icing sugar until you obtain your desired consistency.

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Place the 1st layer on your cake stand or plate. Evenly cover the top with the chocolate frosting. Top with the 2nd layer, add more frosting, then the third layer. Cover the entire cake with the leftover frosting. Top with chocolate chips and raspberries.

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