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

 

Gold Cake June 9, 2012

I needed to make this as I had a few egg yolks left over after making a meringue. The orange extract is optional, but it makes a nice complement to the cake.

Ingredients

2 cups self raising flour, sifted

2 tsp baking powder

1/2 cup butter

1 cup sugar

3 egg yolks, beaten

3/4 cup milk

1 tsp orange extract or vanilla extract

6oz icing sugar, sifted

1/2 tsp orange extract

2Tbsp water

Method

Preheat oven to 175C/gas mark 4.

Cream the butter well, then slowly add the sugar and beat until the mixture is light and fluffy.

Add the egg yolks, mixing well.

Add half the sifted flour and baking powder and half the milk, beat well then add the rest of the flour and milk and beat again.

When the batter is smooth add the extract and beat again.

Pour the batter into a greased loaf tin or a greased 8in square baking pan.

Bake for 50 – 60 minutes.

Once completely cooled, mix the extract and water with the icing sugar and pour over the cake.

 

Chocolate Covered Sandwich Cake April 30, 2012

 

This simple chocolate Victoria sandwich cake is a good base for all sorts of desserts. It’s also ideal as a birthday cake to decorate as you wish, or to serve with raspberries and cream for a summer dessert.

 

Ingredients

 

125g/4 1/2 oz soft margarine

125/4 1/2 oz caster sugar

2 eggs

1 Tbsp golden syrup

125g/4 1/2 oz self raising flour, sifted

2 Tbsp cocoa powder, sifted

2 Tbsp milk

 

For the filling

 

50g/1 3/4 oz icing sugar, sifted

25g/1 oz butter

100g/3 1/2 oz milk chocolate

a little white chocolate, melted (optional)

 

Method

 

Preheat the oven to 160C/325F/gas mark 4. Lightly grease/line 2 18cm/7ins shallow cake tins.

Place all of the ingredients for the cake in a large bowl and beat to form a smooth mixture.

Divide the mixture between the two tins and level the tops.

Bake for 20 minutes or until springy to touch.

Cool in the tins for a few minutes before turning out onto a wire rack to cool completely.

To make the filling, beat the icing sugar and sugar together in a bowl until light and fluffy.

Melt the milk chocolate and beat half into the filling mixture.

Use the filling to sandwich the two cakes together.

Spread the remaining melted milk chocolate over the top of the cake.

Pipe circles of contrasting melted white chocolate and feather into the milk chocolate with a cocktail stick, if liked.

Leave to set before serving.

 

 

 

 

Chocolate Cinnamon Loaf Cake with Cinnamon Glaze April 12, 2012

 

This cake makes a great “grown up” chocolate cake, with the cinnamon giving a slightly more sophisticated taste. It doesn’t matter if it’s slightly undercooked as it goes lovely and Fudgy in the middle.

 

Ingredients

 

1/2 cup butter

1 cup water

1/2 cup oil

5 Tbsp cocoa powder

2 cups plain flour

1 1/2 cups sugar

1/2 tsp salt

1/2 cup yoghurt or buttermilk

1 tsp baking powder

2 eggs

1 1/2 tsp cinnamon

1tsp vanilla extract

1 pkt chocolate chips (optional)

 

For the Cinnamon Glaze

 

60g sifted icing sugar

1 tsp cinnamon

1-2 Tbsp milk

 

Method

 

Preheat the oven to 175C/350F/gas mark 5

Grease either 2 loaf tins or a large bundt tin.

Put the butter, water, oil, and cocoa powder in a medium saucepan and heat to the simmering stage so everything is well combined, then remove from the heat.

Meanwhile, sieve together the flour, cinnamon, baking powder and salt in a large mixing bowl, then stir in the sugar.

Pour the melted chocolate mixture into the dry ingredients and mix well, then add the yoghurt and mix again.

Mix together the eggs and vanilla in a jug, then add to the chocolate mixture, along with the chocolate chips and stir well.

Pour the batter (this is going to be very runny) into your prepared tins and bake for approximately 55 minutes.

 

To make the glaze, put the icing sugar, cinnamon and 1Tbsp of the milk into a small bowl and mix, adding more milk a little at a time until it’s just pourable, then pour over the cake.

 

Easter Cake with Chocolate Glaze April 7, 2012

 

 

Ingredients

 

For the Cake:

175g/6oz  butter

175g/6oz caster sugar

3 eggs, beaten

175g/6oz self-raising flour, sifted

pinch of salt

3 Tbsp jam

 

For the Chocolate Glaze:

180g chocolate, broken into pieces (I used white chocolate, but you can use milk or dark if you wish)

125g butter

1 Tbsp golden syrup

 

Method

 

Preheat the oven to 180C/350F/ gas mark 5.

Grease and line two 20cm/8ins sponge tins.

Cream the butter and sugar together until the mixture is pale and fluffy.

Add the egg a little at a time beating well after each addition.

Sift the flour and salt and carefully add to the mixture, folding it in using a metal spoon.

Divide the mixture between the two tins and level the tops.

Bake in the centre of the oven for 25-30minutes until well risen, golden brown and just beginning to shrink from the sides of the tin.

Leave in the tins for 5 minutes before turning out onto a wire rack to cool.

When completely cooled sandwich together with your preferred jam.

 

To make the chocolate glaze:

Put all the ingredients into a saucepan over a very low heat. Stir the mixture with a wooden spoon until all the ingredients have melted. Beat with a bulb whisk (not electric) until blended into a smooth mixture, this will take 1-2 minutes.

With the cake placed on a wire rack and a bowl placed underneath to catch the overflow, pour the glaze carefully over the cake, trying to cover any gaps.

 

 

 

 

 

Simnel Cake April 1, 2012

Originally made and given to Mothers on Mothering Sunday.

It was not eaten on Mothering Sunday because of the rules of Lent, instead it was saved until Easter.

The word simnel probably derived from the latin word ‘simila’, meaning fine, wheaten flour from which the cakes were made.

The Simnel cake is a fruit cake. A flat layer of marzipan is placed on top and decorated with 11 marzipan balls representing the 12 apostles minus Judas, who betrayed Christ.

Simnel cake is still made in many parts of Britain today, although it is now more commonly made for and eaten at Easter.

Ingredients

175g/60z butter

175g/6oz soft brown sugar

3 large eggs

175g/6oz plain flour

Pinch of salt

1 tsp mixed spice

350g/12oz dried mixed fruit

55g/2oz chopped mixed peel

1/2 lemon. grated zest only

1 – 2 Tbsp apricot jam

1 egg, beaten for glazing

500g/1lb marzipan

Method

Roll out a third of the almond paste to make a circle 18cm/7in in diameter and reserve the remainder for the cake topping.

Preheat oven to 140C/275F/Gas 1. Grease and line a 18cm/7in cake tin.

Cream the butter and sugar together until pale and fluffy. Gradually beat in the eggs until well incorporated and then sift in the flour, salt and mixed spice  a little at a time. Finally, add the mixed dried fruit, peel and grated lemon zest and stir into the mixture.

Put half the mixture into a greased and lined 18cm/7in cake tin. Smooth the top and cover with the circle of almond paste. Add the rest of the cake mixture and smooth the top leaving a slight dip in the centre to allow for the cake to rise. Bake in the preheated oven for 1¾ hours. Test by inserting a skewer in the middle – if it comes out clean, it is ready. Once baked, remove from the oven and set aside to cool on a wire rack.

Brush the top of the cooled cake with the apricot jam. Divide the remainder of the almond paste in half; roll out a circle to cover the top of the cake with one half and form 11 small balls with the other half.

Place the circle of paste on the jam glaze and set the balls round the edge. Brush the cake topping with a little beaten egg.

Preheat the grill to high. Place the cake onto a baking tray and grill for 1-2 minutes, or until the top of the marzipan begins to brown. Alternatively, lightly heat the cake topping using a cook’s blow torch, until the marzipan is golden-brown.

 

Marmalade Cake Bars March 24, 2012

Make sure you measure the marmalade carefully – too much will make the cake stodgy.

 

Ingredients

 

250g self raising flour

2 level tsp baking powder

1 level tsp mixed spice

150g sultanas

150g dried apricots, cut into small pieces

175g butter, softened

150g caster sugar

Zest of 1 orange

3 large eggs

75g thick cut marmalade, plus 3 Tbsp for glazing

 

Method

 

Preheat oven to 180C/gas mark 4.

Line a 33 by 23cm shallow tin with baking parchment.

Sift the flour, baking powder and mixed spice into a large bowl.

Stir in the sultanas and apricots.

Add the butter, sugar, orange zest, eggs and 75g marmalade. Beat together until evenly mixed.

Put the mixture into the tin and level the top.

Bake for 45 – 50 minutes or until the middle of the cake springs back when lightly pressed.

Heat 3 Tbsp of marmalade carefully in the microwave, 10 seconds at a time is a good way to go.

Brush melted marmalade on top of the hot cake.

Cool on a wire rack.

 

Triple Chocolate Tray Bake March 3, 2012

So moist, so chocolatey. A must for us Chocoholics!

This would make a lovely Children’s Birthday Cake, you could make it more colourful by putting Smarties on it.

 

Serves 24

 

Ingredients

 

200g self-raising flour

2 tsp baking powder

50g cocoa powder, plus 2 level Tbsp for the frosting

4 large eggs

300g butter, softened

225g light brown sugar

4 Tbsp milk

300g icing sugar

2 Tbsp golden syrup

Chocolate buttons, Smarties or Sugar sprinkles to decorate

 

Method

 

Preheat the oven to 180C/gas mark 4

Line a 33 by 23 baking tin with parchment paper

Sift the flour, baking powder and 50g of cocoa powder into a large bowl. Add the eggs, 225g of the butter, brown sugar and2 Tbsp of milk and beat until evenly mixed and creamy.

Pour into the prepared tin and level the top.

Bake for 35-40 minutes or until the top springs back when lightly pressed.

Leave to cool for 10 minutes in the tin before turning out onto a cooling rack.

Sift the icing sugar and remaining 2 Tbsp of cocoa powder into a bowl.

Put the rest of the butter in a small pan with the golden syrup and 2 Tbsp of milk and heat gently until melted – do not allow to boil.

Add to the icing sugar and stir until smooth.

Spread on top of the cake and decorate with Chocolate buttons, Smarties or Sugar sprinkles.

 

Orange Sponge Cake February 10, 2012

This is a wonderful light textured cake with a lovely orange flavor.

 

Ingredients

 

1 cup self raising flour, sifted

1 1/4 cups icing sugar, sifted

5 egg yolks

1 Tbsp orange zest

5 egg whites

1 tsp vanilla extract

1/2 tsp cream of tartar

 

Method

 

Combine flour and 1/2 cup of the sifted icing sugar, set aside.

In a bowl beat the egg yolks with an electric mixer on high for about 6 minutes or until thick and lemon coloured.

Gradually add the remaining icing sugar, beating constantly for about 4 minutes.

Stir in the orange zest

Wash the beaters thoroughly.

In a large bowl beat the egg whites, vanilla and cream of tartar until soft peaks form.

Gently fold yolk mixture into whites.

Sift flour mixture over the egg mixture, 1/3 at a time and fold in gently.

Turn into greased tin.

Bake at 325F/160C/gas mark 3 for 55 minutes or unyil the cake springs back when lightly touched.

Leave in the tin to cool for 5 minutes before turning onto a wire rack to cool completely.

 

Next up the choice is yours, as you can see I made Glace Icing and decorated mine.

You could also poke holes in the top of the cake with a fork and pour an orange syrup over it. Here’s how you can do that..

 

1 cup orange juice

1Tbsp honey

1/2 tsp almond extract

Put the orange juice and honey in a saucepan and simmer for 5 minutes.

Remove from the heat and stir in the almond extract.

Spoon the syrup evenly over the cake, a small amount at a time, allowing the cake to absorb the syrup.

Chill if liked.

 You need a 9ins cake tin. It can be a Bundt Tin a regular Cake Tin or a Patterned one similar to the one I used.

 

 

 

Chocolate Fudge Cake January 28, 2012

This is a beautifully moist, rich fudge cake.

 

Ingredients

100g soft margarine

100g soft light brown sugar

2 eggs100g self raising flour

1tsp baking powder

2Tbsp cocoa powder

 

Filling and Icing

50g butter

75g milk or plain chocolate, broken into pieces. Plus 1 square

2Tbsp milk

225g icing sugar

1Tbsp cocoa powder

1Tbsp hot water

3  fudge bars

 

Method

Preheat the oven to 180C/gas mark 4.

Grease and line 2 18cm sandwich tins.

Place margarine, sugar and eggs into a bowl with the flour, baking powder and cocoa.

Add 2Tbsp of hot water and beat well together with an electric mixer for 2-3 minutes.

Divide the mixture evenly between the sandwich tins and bake for 25-30 minutes until risen and springy to the touch.

Leave to cool for 5 minutes before turning out onto a wire rack to cool completely.

Melt the butter and chocolate with with the milk in a bowl over a pan of simmering water.

Sieve the icing sugar and cocoa into a bowl and using a wooden spoon, beat in the chocolate mixture along with 1Tbsp hot water.

The mixture should be thick enough to spread onto the cake. (If not, leave to cool a little).

Sandwich the sponges together using a quarter of the icing.

Use the remaining icing to cover the top and sides of the cake.

Decorate with the fudge bars around the edge

Grate the 1 piece of chocolate and sprinkle in the centre of the cake.

 

Tip’s

Dip a palette knife in hot water to make the icing easier to spread.

 


 


 

 
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