Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Cake Pops June 5, 2016

Filed under: Buttercream,Cake,Chocolate,Cream Cheese,Sugar Sprinkles — dogsmum @ 6:31 pm
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Cake pops

Following on from the previous post, where we had a cake to put in the freezer, here’s something easy to make with that cake. Or you could use any shop bought cake if you wanted to.

 

Firstly, if using cake you’ve previously frozen, defrost it overnight.

Using a food processor, turn that cake into fine crumbs

Add a tablespoon or two of either cream cheese frosting or butter cream frosting (I’ve usually got some in the fridge or freezer). Start with just the one tablespoon, add it to the cake crumbs and whizz up in the processor until all the crumbs are mixed into a dough. Using your hands, make small balls out of the dough, leave to cool in the fridge for an hour.

Meanwhile melt some chocolate in a bowl over a pan of hot water.

Push a cake pop stick or lolly stick into each cake pop and firstly using a teaspoon drizzle a small amount of chocolate over the stick end of the cake pop and let it set, this will help keep the cake pop on the stick when you dip it into the chocolate to cover the rest of it. Once all done, place in the fridge to set, or you could add assorted sprinkles

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KitKat & M&M Birthday Cake November 2, 2014

Filed under: Buttercream,KitKats,Victoria Sponge Cake — dogsmum @ 5:09 pm
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KitKat & M&M

This is one of the easier birthday cakes I’ve made. This one was for Elsie’s birthday last weekend.

 

You’ll first need to make a Victoria Sponge Cake, which you can find here..https://cookingfortheloveofit.wordpress.com/?s=Victoria+Sponge+

Then make a batch of Buttercream, which you can get here..https://cookingfortheloveofit.wordpress.com/?s=Buttercream

Sandwich the cake together with some of the buttercream then spread the rest over the top and around the sides of the cake.

Press the KitKat’s gently into the buttercream all around the sides, I used about 20, 2 finger KitKat’s.

Then fill the top with M&M’s.

 

Easter Lamb Cupcakes March 28, 2013

Easter Lamb 2

Ewe (pun intended) will have fun putting these cute lambs together. And what a nice change to have lamb at tea-time instead of dinner-time!

 

You will need 12 of your favourite cupcakes, I used lemon flavoured one’s, with a covering of lemon butter cream.

White ready to roll fondant

Black ready to roll fondant

 

Roll the white fondant and using the crinkle side of a round biscuit cutter, the same size as the top of your cupcake, cut 12 circles.

Also cut 12 slightly smaller one’s.

Place the larger one’s on the top of the cupcakes, onto the buttercream.

Using a dab of water, place the smaller one’s onto the larger one’s, to get the look of the wooly coat.

For the head, roll a lozenge shape of black fondant, place in the centre of the fluffy coat and check for sizing, then attach with a dab of water.

For the ears, roll tiny amounts of black fondant, attach with a dab of water and use a cocktail stick to give it some shape.

For the eyes, put a small amount of buttercream in a piping bag and with a small plain nozzle pipe the eyes.

Finish the buttercream off by piping some ontop of the lambs head.

 

 

Halloween Ghost Cupcakes October 29, 2012

 

Supernatural forces can’t chain these spooks to your Halloween table.

 

Ingredients for basic cupcakes. This mixture will be enough to make 12 cupcakes (not muffin size)¬† and 12 mini cupcakes, which you’ll need to make these ghosts.

 

110g butter, at room temperature

225g sugar

2 eggs

150g self raising flour, sifted

125g plain flour, sifted

120ml milk, at room temperature

1 tsp vanilla extract

 

Method Pre heat the oven to 180C/gas mark4 and line a muffin tin with paper cases.

In a mixing bowl, cream the butter and sugar until the mixture is pale and smooth. Add the eggs, one at a time, mixing for a few minutes after each addition.

Combine the two flours in a separate bowl. Put the milk in a jug and add the vanilla extract to it.

Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the milk  and beat again. Repeat these steps until all the flour and milk have been added.

Spoon the mixture into the cake cases, filling them to about two-thirds full. Bake for about 25 minutes, 15 minutes for the mini’s. Once removed from the oven leave in the tin for 5-10 minutes before transferring to a wire rack to cool completely.

 

To construct the ghosts you will also need some buttercream, ready to roll fondant, 12 marshmallows and some sweets.

 

Put a small amount of buttercream on top of each cupcake, not to cover it just in the middle of the cake. Take the paper cases off the mini cupcakes and place on top of the cupcakes that you have put buttercream on. Put a tiny amount of buttercream on the marshmallows, then stick the marshmallows to the top of the mini cupcake. So you have a small tower of cupcake, buttercream, mini cupcake, buttercream then marshmallow.

Roll the fondant out very thinly, to about 6” – 7” circles, then place on top of your cupcake/marshmallow tower. I then used writing icing to attach small sweets for eyes and mouth.

 

 

 

 
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