Tag Archives: chocolate

Sweetie Cake

A slight variation on the Chocolate Finger & Malteaser cake, or the Kitkat and Smarties cake,¬†here is a ‘sweetie’ cake I made for my son’s 7th Birthday Party last weekend.

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It’s a Chocolate Fudge Cake (recipe here), filled with white chocolate buttercream, smothered with chocolate ganache and surrounded by chocolate fingers, and topped with chocolate fingers, malteasers, mini marshmallows and smarties.

You might notice a row of smarties around the bottom – that wasn’t part of the original plan! After I had filled the cake, it was slightly taller than the fingers, so I needed to raise them a bit! I think it worked out well!

Thanks for visiting!

Dee x

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Cookies n’ Cream Crispies

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Very more-ish white chocolate and Oreo Rice Krispie squares. No-bake and simple to make. You don’t need to be very exact with the measurements.

Ingredients

  • 400g Marshmallows
  • 50g Butter
  • 200g White Chocolate
  • 250g Rice Krispies
  • 20 Oreos (approx 1.5 packs)

Method

  • Break the Oreos into small pieces.

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  • Melt the marshmallows and butter in a bowl set over hot water or at intervals in the microwave.
  • IMG_2054Stir until smooth (tip – grease your spoon with butter to help).

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  • Stir in the Rice Krispies and 2/3 of the Oreos (keep the rest for the topping).

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  • Spread the mixture into a greased rectangular dish (mine is 21cmx28cm) using a large spoon or spatula. (another tip – let it cool for a minute to make it easier to spread around)
  • Melt the white chocolate in a bowl set over hot water or at intervals in the microwave.
  • Pour 3/4 of the white chocolate on top of the Rice Krispie mixture and spread it using the back of a spoon or a spatula.
  • IMG_2058Sprinkle the remaining Oreos on top.
  • Lastly, drizzle the rest of the white chocolate over the oreos. You can put it in a sandwich bag with the corner cut off; or you can be a bit lazy like me and just use a spoon. ūüôā

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  • Chill in the fridge, then slice and enjoy!

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Smartie Kids

I made this cake for a kids birthday party recently using my favourite Chocolate Biscuit Cake recipe.¬† I usually top this with malteasers, but I wanted to add some colour so I used¬†Smarties instead.¬†¬†The cake wasn’t¬†very deep so I cut the chocolate fingers in half before¬†sticking them on.

This recipe is a little too rich for kids, so I made them all their own mini-cake instead.  Very simple, just digestive or rich tea biscuits, spread with a little melted chocolate and topped with mini smarties.  These went down a treat!

 

Big Chewy Cookies

I love the big chewy chocolate chip cookies from Marks & Spencer, and I tried many recipes until I found one that produced the right results. ¬†These cookies, as the name suggests, are big, and have a lovely soft, chewy centre. ¬†It’s all in the timing; when you take them out of the oven they should look like they’re not ready yet. ¬†They continue to harden as they cool. (They’re even more delicious straight out of the oven though, especially with a scoop of icecream.)

These are definitely a favourite in my house; my husband often asks me to make them so he can bring them to work to have with his morning coffee. ūüôā


Recipe

Makes 16 large cookies

Ingredients

  • 250g plain flour (2 cups)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 170g melted butter (3/4 cup)
  • 100g white sugar (1/2 cup)
  • 220g packed brown sugar (1 cup)
  • 1 tbsp vanilla
  • 1 egg & 1 egg yolk
  • 335g chocolate chips (2 cups) (white chocolate buttons are nice in these.)

Method

  • Preheat oven to 165 deg C / Gas mark 3
  • Sift together the flour, soda & salt.
  • Cream the melted butter together with the white & brown sugars. ¬†Beat in the vanilla and eggs until light and creamy.
  • Mix in the sifted ingredients until just blended.
  • Stir in the chocolate chips by hand.
  • Flour your hands and baking trays.
  • Make balls using the dough and place on the baking tray. ¬†Make sure to leave plenty of space between balls as they will spread during cooking.
  • Bake for 15-18 minutes; until the EDGES are lightly toasted. ¬†The centre will still be soft.
  • Boil the kettle and enjoy a cookie with a cuppa.

Giant Cupcake

I’ve always (well, recently) wanted to make a Giant Cupcake, so when I saw this mould in Tesco last week, for only ‚ā¨9.99, I nearly wet myself with excitement.

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It’s a silicone mould that comes in two parts, top and bottom, that you fill with your chosen cake batter. I must admit here that I cheated, and used a box of Betty Crocker. (It is yummy though). I have a problem with my oven at the moment, which means I can’t use it until the boys are in bed, so I was pushed for time.

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There is also a nifty little insert with the mould, which allows you to put a filling inside the cake after it has been baked. I used white chocolate sauce, which was a bit runny, but still tasted good.
After assembling the cupcake, I decorated it with white chocolate buttercream and milk chocolate buttons.
Et Voila!

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Really simple, but very effective, and most of all, delicious!