Chocolate Fruit Basket Cake

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This has been the most fun cake to make in a while!

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The basis of this cake is just a two layer chocolate sponge with chocolate fudge icing! 

I covered the exterior of the cake in icing and applied mint chocolate fingers around the edges!

I used supermarket own brand chocolate fingers as they had a cool zigzag pattern on the edge, but you can also use Kit-Kats but place the undersides facing out so you don't have the logos showing on each finger.

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I then piled on my favourite summer fruit: strawberries, raspberries and blueberries.

Top Tip: Pile on any fruit you like! Use a striking yet complimentary range of colours and flavours.

I added a couple chocolate stars and drizzled with melted white chocolate!

Two large strawberries at the front to finish... purely because I ran out of fingers! *Whoops*

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Surely the amount of fruit on this cake means its healthy enough to qualify for two slices...

Xbox Cake

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A favourite cake for most boys and/or men! It was certainly a hit with my 14 year old brother!

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The cake is a plain sponge with jam and covered in royal icing.

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The original idea for this cake came from Cake Fixation; although I adapted it to a single layer as there were only a few people to feed!

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Get baking and GAME ON!

Chocolate Strawberry Traybake

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The great thing about a traybake is that its quick, easy, simple, and can be adapted for any occasion!

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This traybake is a chocolate sponge with chocolate fudge icing. The decoration is chocolate stars, Maltesers, halved strawberries and drizzled white chocolate!

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Top Tip: Make it a gift! Buy a baking tray with a lid (such as the above from Lakeland). Bake your cake in the tray, let it cool, decorate, pop the lid on and then pop a ribbon on top!

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So simple- give it a go with any of your favourite toppings!

Summer Fruit Frangipane Tart

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Now that the temperatures are rising and the sun is coming out-albeit slowly- it is time we re-introduced summer fruits into our diet!

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My Summer Fruit Frangipane Tart is essentially a puff pastry case, filled with frangipane (more about that in a minute!), and blueberries and raspberries!

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Frangipane is essentially a filling made from eggs, sugar, butter, and almonds.

Beat the butter and sugar until soft and fluffy, gradually add the butter and lastly pour in the almonds.

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Line some individual cases with puff pastry and fill with roughly 75g of frangipane. Top with your choice of fruit and sprinkle with almonds.

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Bake in the oven for about 45 minutes on a low-medium heat

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Eat with cream, icecream, or on their own- enjoy!

Hunter Wellington Boot Cake

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I made this cake for my mum's birthday as she has recently discovered her love for Hunter boots and she is an outdoors fanatic!

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The cake is just a single layer lemon sponge with home-made fondant icing

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There was not a single slice left within 24 hours of blowing out the candles!

BEST OF 2011

Hi All!

It's time for a 'Best Of' from 2011!

That's the only problem with blogging-your old posts get hidden away!

 So here is a reminder for you all of the exciting play I get up to :)

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Wishing You All A Healthy and Happy New Year!

Spring Has Come Early

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With such a mild start to January 2012, what better way to welcome in my friends 21st birthday than with Floral Cupcakes!

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These are just plain vanilla cupcakes with fondant decorations!

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Bring on Summer 2012!

Christmas Time.. Mistletoe and Wine... and CAKE!

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'Swiss Roll' was always a popular choice to make in food-tech at school years ago, but before now I hadn't attempted it since!

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I have briefly posted a couple step-by-step photos to show you how each stage should look!

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The sponge should be very thin- about 7mm thick.

Make sure you remember to roll it up now- starting from the longest side, use the greaseproof paper to guide you.

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Leave for a few minutes then unroll, and spread your filling-I used fresh double cream.

The cake was to be kept at my mum's house and her fridge tends to freeze so it made it taste like icecream!

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Roll the cake up again once filled!

Don't worry if the sides crack- this can easily be covered with icing.

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Decorate as you please!

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MERRY CHRISTMAS!

Have Yourself a Merry Little Choc'mas!

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Nothing says Christmas 2011 like home-made gifts.

And when they are made out of chocolate that's even better!

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 I've made a selection of dark, milk, white,and, dark chocolate and orange flavoured chocolate shapes.  Put them in a festive gift bag, like below, and they make great gifts!

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Or if you need something for the grown ups why not create a selection jar! 

I have filled my jar with all the home-made chocolates mentioned above, mini bite-size candy canes, and chocolate coins! This gives a real festive twist! 

Before I give the jars out I will wrap them in tissue paper with a festive red ribbon around and put into a nice gift bag.

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Merry Christmas Everyone!

Mince Pie Mayhem!

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Mince Pie Mayhem!

 

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I had recently had requests for Mince Pies but as I had not made my own pastry in a while I thought I would try a test batch one night whilst babysitting my little brothers at my parents house.

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This called for some inspiration:

- With no cookie cutters/ pastry cutters I used a soup can! 

Turned out to be the perfect size for my bun tin!

- As the lids had to be smaller, a baby's beaker turned out perfect!

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Ingredients for Pastry:

- 200g sifted plain flour

-40g golden caster sugar

- 125g cold butter

- 1 large egg

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Method:

Butter your bun tin or use foil cases

In a large bowl, sift the flour then add the sugar.

Cut the butter into small chunks.

Rub the butter and flour/sugar mix between your fingers lightly until it resembles bread crumbs.

Add in the egg and knead until dough-like.

Tightly wrap the dough into clingfilm and put in the fridge to chill for an hour

Once chilled, lightly flour a surface and roll out your dough

Using a cookie cutter, pastry cutter (or soup tin!) cut out your base circles.

Press each pastry circle into the bun tin.

Stir the mincemeat and then spoon into each pastry base in the bun tin.

Using a smaller pastry cutter (or child's beaker!) cut out smaller pastry circles to use as lids.

Put on top of the mincemeat and press lightly on the edges to seal.

Brush with an egg or milk to get a nice golden colour!

Bake for 20 minutes until golden at 200 C/ 400F.

Enjoy!

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Tip: Use a fluted pastry cutter to make pretty edges on your pies.

Make mini mince pies and put them on a tray to be nibbled on Christmas Eve with family and friends!