With my birthday just around the corner, I thought I’d make a chocolate cake as it’s one of my colleagues birthdays on the same day!
But don’t feel like you need an excuse for this gorgeous dreamy chocolate ganache cake. Just make it because it’s ..Thursday!
All you need is..
(I already had the basics, so I only had to buy the fresh bits.. It only cost £4!)
Sounds very simple but turned out very delicious, this apple cake was inspired by last nights madness on the Great British Bake Off.. watching it always gets me baking again!
I only had the basics in the house so this recipe was a good one for me to make. Just the usual baking supplies and some apples is all you need some this spongey fruity deliciousness, made in just 1 hour.
1. First of all pre heat your oven to 180c/Gas Mark 4 and grease your best baking tin (9″ is ideal for this mix).
2. Next grab your sieve and sift together flour, baking powder, salt and some cinnamon. I didn’t have any cinnamon, so I added a drop of almond extract to give it a nice kick.
3. In a separate bowl (more washing up, I know) mix together melted butter, brown sugar and caster sugar with a wooden spoon until smooth. I actually did this in the pan, so the heat of melting the butter made it a smooth mix.
4. Stir in the egg and vanilla, make sure you get a nice smooth airey mix.
5. Next add the flour mixture, this can get a little stiff to stir so make sure you add it in bit by bit.
6. Stir in the apples and walnuts (I didn’t have walnuts either, this is completely optional.)
7. Spread the mixture evenly into the prepared pan and leave it in the oven for 30 minutes, or until it’s nice a springy to the touch like a cake.
8. Leave to cool for around 15 minutes before taking it out of the pan. It’ll be hot and you want to make sure it’s a lovely shape so you can cut it into fingers or squares to share.
Pop Up Box cards are a brand new craze in the crafting world right now, the more popular they get the more kits companies bring out so bring it on!
I bought a kit that was pre cut and scored by Craftwork Cards but they are very simple to make from scratch. I just folded it in the right places, and put double sided sticky tape in the right places. Sticking it together isn’t a work of origami fortunately! (I suck at Origami)
Once you have the base card you are free to decorate! My kit came with panels that i just had to guilloutine them to size and stick them on the sides. Next I popped out the embellishments and stuck them on the sides and on the cardboard sticks that all came with the kit. Decorating was really fun! Best of all they fold flat to put in an envelope and send without additional charges!
Happy Easter Everyone!
You can’t beat a British classic, the Victoria Sponge. But this one has an Easter twist… They’re in the shape of easter bunny rabbits!
All you need is…
225g Caster Sugar
225g Self Raising Flour
Whipped Double Cream (Optional)
Icing Sugar (To Decorate, Optional)
Heat up your oven to 180c! (160c for Fan Assisted Ovens and 350F)
First of all measure out your caster sugar and your butter. It is SO important you only mix together your sugar and butter together first as it really makes a difference to the mixture. Mix until a smooth buttery paste, I use a big mixer, but I have been using a hand mixer for the past 5 years, this is a new purchase. Don’t worry if you only have a whisk, it will just take long and some man/womanpower!
Next add 2 of your eggs and mix, make sure it’s a smooth paste again before adding half of your flour. Then add your final 2 eggs and the rest of your flour. Make sure the mixture is really smooth and there’s no flour lumps before filling your bunny mould. Mine was a silicone one I found in Card Factory, but they’re also available online.
Leave your bunny in the oven for 20 minutes. Don’t be tempted to open the oven door or she’ll sink in the middle! When you think it’s done, put a knife through the middle and if no cake mix comes out on the knife then it’s all cooked through!
LEAVE the bunny to cool, completely. I was impatient and took it out of the mould too early causing it to collapse, I learned to wait next time! When it’s completely cool, cut or pull around the outside to make sure it it ready to come away from the silicone and then turn the bunny upside down and gently peel away the silicone mould.
Viola! One bunny cake! Carefully cut it in half with a sharp knife and spread on your Jam/Whipped Double Cream before putting your bunny back together. To complete the look, sprinkle Icing Sugar on top!
This mixture should make 6 bunny cakes, but it depends on the size of your mould.
Happy Easter Everyone!
Easter time makes everyone feel especially crafty, making easter bonnets, easter masks, decorating easter baskets, drawing faces on eggs.. Easter is a pretty creative holiday! Charlie and I did some baking today and he made some classic Easter Nest Egg cakes.
All you need is…
(Or Rice Krispies if you prefer, but Shredded Wheat gives more of the nest effect!)
A Cupcake/Muffin Tin
First, put the cupcake cases in the cupcake tin. Charlie was quite counterproductive and decided to take them out as his papa put them in, but forgive him, he’s only 9 months old!
Secondly, mash up the Shredded Wheat into smaller pieces but be careful not to crush them too much or they’ll end up just a fine powder.
Next, melt the chocolate! We cheated and did it in the microwave but honestly it does come out better if you snap up the chocolate, put the bits in a bowl and put the bowl on top of a pan of boiling water. Keep stirring or it’ll burn! When all the lumps are gone you’re ready!
Mix the melted chocolate and the mashed up cereal together well, ensuring all the cereal is fully covered, otherwise it won’t set as one cake shaped piece!
When everything is covered in chocolate, scoop the mix into the cupcake cases making sure they’re at least half full.
When your cupcake cases are full, decorate with Mini Eggs on top of your nests and leave it to set in the fridge for at least 30 minutes on the top shelf of the fridge.