Tag Archives: baking

Mini-Egg Rocky Road |A Kid friendly No-Bake Make

This very sinful but tasty treat combines two of my favourite things, classic Rocky Road and Cadburys mini-eggs. It’s super easy to make a kept my son entertained and away from his Nintendo DS yesterday afternoon. 

When I shared a picture of them on Instagram it got a lot of interest so I thought I’d share the recipe. 

The basic recipe I use I came across a couple of years ago through BBC Food. I tend to change up what I add to my Rocky road depending on what I might have in the cupboards. 

I usually like to add some from of dried fruit such as glacé cherries or cranberries if it’s Christmas time, as it is nearly Easter we went with the mini eggs instead of a fruit element. 

Ingredients 

  • 200g Digestives
  • 100g Mini Marshmallows 
  • 125g Unsalted Butter
  • 3 TBL Spoons Golden Syrup
  • 200g Dark Chocolate 
  • Bag Mini Eggs

Method 

Melt the chocolate, butter and syrup in a saucepan over a low heat. Stir till smooth and remove from heat.

Break up digestive biscuits into small pieces and add to pan with the Marshmallows. (If I was using cherries I would usually add them at this point).

Mix well until everything is evenly coated with the chocolate mixture. 

Transfer to a foil lined tin, (this makes it easier to remove later as it’s can be sticky). 

Decorate with your mini eggs. 

Allow to set in fridge for at least 2hrs. 

Remove from fridge and with and dust with icing sugar. 

Lift out of pan using edges of foil, then cut into 16 pieces. 

Enjoy! Just try not to eat it all at once! I failed and ate about 3 pieces, #SorryNotSorry! 

The Dalek Birthday Cake

My youngest is a HUGE Doctor Who fan. So when asked what cake he wanted for his birthday party he had set his heart on a Dalak cake. Not your average cake available from the supermarket no, he wanted a 3D sculpture. Bugger!

Okay, this called for a DIY job! A bit of research and some design work I came up with a plan. 

 With the help of some internal supports I built what resembled a wonky wedding cake. Yes right now it looks a bit of a mess but but this provided me with a good base to start shaping.

 

This is the final shape I ended up with. The base I cut so that it was the hexagonal shape of the bottom of the Dalek. I then created a sloped front. 

I covered the cake in a thin layer of butter cream  to even out the surface and to provide a a sticky surface to adhere the fondant Icing to. 

 

 I like to use Renshaw Decor-ice ready to role icing when making my cakes. It comes in a wide range of colours and is very soft and mailable. 

For the Dalak I used 4 packets of teddy bear brown, 1 black and 1 grey.

For the rivets I used Galaxy Minstrels as they are the perfect size and shape. 

The eye stork and guns provided a challenge. After trying a few different things I opted for using a wooden skewer as the base and just shaped icing around it. 

An electric whisk paddle provided the perfect gun. The original Daleks had very similar looking guns. 

I’m so pleased with how the cake turned out. It passed Jed’s critique well so I consider it a success.  

 

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OXO cupcake corer – A handy baking gadget 

I love baking and I love a gadget! Today’s post puts those two things together as I had the chance to try out this handy gadget from OXO.

What is it? This handy little contraption is a cupcake corer. It’s one of those gadgets that I hadn’t even considered as a necessary part of my baking equipment before.

Until now I have replyed on a knife to core my cupcakes for filling which is usually quite an awkward and lengthy process. This gadget makes that process quick and easy.

All you do is gently push the tool into the middle of the cupcake whilst twisting and then pull it out again.

To release the removed core you simply push on the top of the tool and it pops out. Easy!

You are then ready to fill you cupcake with whatever filling you choose. I chose to use lemon curd.

You can either completely fill the cavity  or like I have done here or pop the cap back in ready for icing. Edit

I love this gadget it is simple and easy to use and provides a professional finish to your cupcakes. Priced at £6 available from House of Fraser it is a great little investment.

I’m looking forward to trying lots of different flavours. Does anyone have any suggestions?

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A consistently good chocolate cake 

Hi guys! 

Today I thought I would share with you  the receipe I use to create a super rich and moist chocolate cake. This is not one for everyday as it’s really very naughty, but is perfect for birthdays and other celebrations. As it was my sons birthday yesterday this was the perfect excuse to make one.  

 

I came across this recipie when searching for a moist chocolate cake recipie, the original can be found here on foodess.com. This is an American recipie so I had to do a bit of research to check certain ingredients and temperature settings, I don’t know about you but if you start talking celcius to me I haven’t got a clue. 

I thought it would be a good idea to share the adapted version for my British readers if like me you get a bit confused with Amercan terminology. I’ve stuck to the cup method though as it’s a huge time saver not having to worry about weighing ingredients. 

I have tried this recipie with both buttermilk and the milk and white wine vinegar substitute, I can confirm it works both ways equally well. 

Ingredients – 

1 3/4 cups plain flour

2 cups sugar

3/4 cup cocoa powder

1 1/2 teaspoons baking powder

1 tablespoon vanilla essence

3/4 teaspoons table salt

2 eggs

1 cup buttermilk or (1 cup milk and 1 tbsp white wine vinegar, allowed to stand for 5 minutes)

1/2 cup melted butter. 

1 cup hot coffee. 

Method – 

1. preheat oven to 180 degrees Celsius.

2. In a bowl, add the flour, sugar, baking powder, cocoa powder, salt, vanilla esscence, melted butter, buttermilk, and eggs to bowl. Mix well for approximately 3 minutes. 

3. Add the hot coffee and stir in, don’t be alarmed if you think it looks too runny, it’s supposed to be.

4. Pour mixture into  2 greased and lined cake tins. Bake in oven for approx 35 minutes. When done poke with a skewer, if it comes away clean your cake is ready, otherwise pop it back in the oven for a couple more minutes. If you feel top of cake is getting a bit brown cover with a sheet of tin foil for rest of cooking. 

5. Allow to cool in tin for ten minutes, then turn out into wired rack to finish cooling. Once completely cool decorate as you wish.  Jed wanted a Minecraft cake, and this is how it turned out. 

 

Let me know if you give this recipie ago. Feel free to share any baking tips in comments.

Bye for now, Katy 🙂