Granny's Kitchen

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

Valentine Chocolate Hearts February 16, 2017

Filed under: Red food colouring,White Chocolate — dogsmum @ 12:31 pm
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choc-hearts

These are so easy to make & you get to eat the left-overs yourself!

 

I used 340g of white chocolate & red food colouring.

Melt the chocolate in a heat-proof dish over boiling water, while it’s melting line a 31cm x 22cm baking sheet (with sides). The baking sheet doesn’t have to be exactly the same size, but remember if you a smaller one you’ll have less but thicker hearts.

Once the chocolate has melted pour it into the prepared tin, tap the tin on the work surface to get rid of any bubbles in the chocolate. Then immediately put a few drops of food colouring onto the chocolate & drag a fork through, to make patterns.

Place in the fridge for about 15-20 minutes, after that time take out & cut the heart shapes while the chocolate is still slightly soft. Leave in the fridge for an hour then you can use the same cutter & cut through completely.

 

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Festive Rainbow Cookie Bites December 19, 2015

Festive Christmas Cookie Bites

Three layers of almond sponge cake are put together with sticky apricot jam and topped with chocolate to make these rainbow cookie bites.

 

Ingredients

 

8 oz marzipan
1 cup granulated sugar
10 oz unsalted butter, softened, cut into pieces
4 large eggs, separated
½ teaspoon salt
2 cups plain flour, sifted
1 teaspoon red food coloring
1 teaspoon green food coloring
1 jar smooth apricot or raspberry jam
8 oz pound semi-sweet or bittersweet chocolate, chopped small
1 teaspoon butter
Method
You’ll need three 9 x 12 inch rimmed baking tins.
Preheat oven to 175C/gas 4. Line the baking tins with parchment paper.
Combine the marzipan and 3/4 cup plus 2 tablespoons sugar in a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is in fine crumbles. Beat in the butter, a few pieces at a time, until well combined. Beat in the egg yolks, one at a time, until smooth.
Add the flour and salt to the mixing bowl and beat until just combined.

In a clean bowl, whisk the egg whites until foamy. While whisking slowly add the remaining 2 tablespoons sugar and whisk until firm peaks form.
Fold about one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the rest. The batter should be fluffy.
Divide the batter evenly among 3 bowls. Stir enough red food colouring into 1 bowl to make a deep salmon colour. Stir enough green food colouring into another bowl to make a medium green colour. Leave the third bowl uncolored.
Transfer the batter to the prepared pans, smoothing out the tops.
Bake for 8 – 10 minutes, until the cake is just begining to come from the edge of the pan. Cool completely on wire rack. These are very thin cakes so do not try to remove the parchment paper until the cake is cold or it will break!
Spread half of the jam over the red cake and place the green cake on top. Spread the rest of the jam on the green cake and place the uncoloured cake on top.
Wrap the cake in clingfilm, put a 9 x 12 inch rimmed baking tin over this then put several tins of baked beans or whatever you have on the baking tin. This will help hold it all together. Leave like this overnight.
Remove the cans and the clingfilm.
Melt the chocolate and  butter in a heatproof bowl set over a pan of simmering water. Let cool for 5 minutes then pour on the cake, using a spatula to spread it to cover the cake.

 

 

Strawberry Cupcakes for a Little Star June 30, 2013

Stars 2 Elsie Sports Day

 

 

Star cupcakes for a star of a Granddaughter, whose Sports Day I couldn’t go to, thought I’d add the photo of her for you to see to 🙂

 

Ingredients

 

55g butter, room temperature

112g caster sugar

1 large egg

75g self raising flour, sifted

63g plain flour, sifted

50ml milk, room temperature

1 tsp strawberry flavouring

1 tsp red food coouring

 

Preheat oven to 180c/gas 4 and line a muffin tray with paper cases.

Cream together the butter and sugar until it’s pale and smooth. Add the egg, mixing for a couple of minutes.

Combine the two flours in a separate bowl. Put the milk in a jug and add the strawberry flavouring 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.

Add the food colouring and stir in to make swirls rather than a solid colour.

Spoon into cake cases and bake for about 25 minutes until slightly raised and golden brown.

Leave in the tin for 10 minutes before placing on a wire rack to cool completely.

 

To decorate

 

75g butter

174g icing sugar

1/2 tsp strawberry flavouring

250g blue ready to roll fondant

250g yellow ready to roll fondant

 

Method

 

In a bowl, beat the butter until soft.

Sift in the icing sugar and beat well, add the strawberry flavouring and beat again until you have a soft fluffy consistency.

Spread buttercream over each of the cupcakes.

Roll out coloured ready to roll fondant and use the cutters of your choice. Shapes can be put straight onto the butter cream. If you want to add extra shapes to the fondant you’ve already placed, just dab with a little water to help them stick.

I hope your little ones had a fab sports day too!

 

Ice Cream Cone Cupcakes November 9, 2012

 

These look really striking, but are not in fact too difficult to make…so why not impress your friends and family.

 

For the cupcakes

 

12 Flat Based Ice Cream Cones

125g Softened Unsalted Butter

120g Caster Sugar

125g Self Raising Flour

2  Eggs

2 tsp Whole Milk

A few drops of red food colouring

A few drops of Strawberry flavouring

 

Preheat the oven to 180°C/Gas Mark 4.

Place each of the 12 Ice Cream Cones onto a 12 hole muffin tin.

Whisk the butter, sugar and vanilla extract together until pale and creamy. Add in the eggs one by one, mixing well after each addition. Sieve in the flour. Add the milk and food colouring and flavouring. Mix again until thoroughly combined, the mixture should be light and fluffy.

Divide the mixture evenly between the cones, making sure the mixture goes to the bottom of each cone and does not drip down the sides.

Place in the oven on the middle shelf for 20-25 minutes or until risen and springy to touch.You can test that they are cooked by inserting a clean cocktail stick into the center of each cake, if the cocktail stick comes out clean they are cooked.

Leave to cool completely on a wire cooling rack.

 

To decorate

 

250g  Butter

500g Icing Sugar

1tsp Vanilla Extract

A few drops of  red food colouring

4 – 5 Flake chocolate bars

 

To make the buttercream,  place the icing sugar, butter and vanilla extract and food colouring into a clean bowl and mix well.

8. Place the buttercream into a piping bag with a large star nozzle.

9. Swirl the buttercream onto each cup cake cone, starting from the outside edge working towards the center.

10. Finish with a flake

 

Ladybird Birthday Cake October 25, 2012

 

Create a little animal magic and make this cute cake for a nature lover or gardener. I made it for my Granddaughters 4th birthday.

Serves 10 – 12

 

Ingredients

 

6oz self raising flour

1tsp baking powder

4oz soft margarine

4oz caster sugar

2 eggs

a few drops of red food colouring (optional)

2 Tbsp lemon curd, warmed

1kg/2 1/4lb ready to roll fondant

red, black and green food colourings

5 marshmallows

50g/2oz yellow marzipan

 

Materials and equipment needed

 

1.1L/2pint ovenproof bowl

26cm/10” round cake board

4cm/1 1/2” and 5cm/2” plain round biscuit cutters

garlic press

2 black pipe cleaners

 

 

Preheat the oven to 180C/gas mark 4. Grease the bowl then line the base with parchment paper.

Sift together the flour and baking powder into a bowl. Add the margarine, sugar,and eggs.

Beat well for a couple of minutes, add the food colouring, if using.

Spoon the mixture into the prepared bowl and smooth the surface. Bake in the centre of the oven for 55 – 60 minutes. Leave the cake in the bowl for 10 minutes, then turn out onto a wire rack, peel off the parchment paper and leave to cool.

Cut the cake in half horizontally and sandwich together with buttercream. Cut off about one-third of the cake and brush both pieces with lemon curd.

Colour a little less than half of the fondant red.

On a work surface lightly dusted with icing sugar, roll out to about 5mm/1/4” in thickness and use to cover the larger piece of cake. Using a wooden skewer or the back of a knife, make an indentation down the centre of the cake for the wing casings.

 

Colour just over half of the remaining fondant black. Roll out three-quarters if the fondant and use to cover the smaller piece cake. Place the cakes on a cake board and assemble the head and body, gently pressing them together to secure.

Roll out a little of the white fondant and cut out 2 circles for the eyes, using the 5cm/2” round biscuit cutter. Stick in position with a little water.

Roll out the reserved black fondant and cut out 8 circles using the 4cm/1 1/2” round biscuit cutter. Stick one on each eye and the rest onto the body with a little water. Reserve the trimmings.

Colour the remaining fondant green. To make the grass put a little at a time in the garlic press and squeeze through. Trim off with a knife. Brush the cake board with a little water and position the grass.

To make the marshmallow flowers, roll the marzipan into a 2cm/1/4” long sausage shape and cut into thin slices. Set aside. On a work surface lightly dusted with icing sugar, flatten each marshmallow with a rolling pin. Snip around the marshmallow to make petals. Press a marzipan circle into the centre of each flower.

Cover about 4” of the pipe cleaners with cling film and insert into the cake between the head and body, make a small ball out of the reserved black fondant and press onto the end of each one. Arrange the ladybird decorations and flowers around the cake.

 

Crazy Caterpillar Birthday Cake June 20, 2012

This is a no-bake cake made from cake crumbs, home-made or bought. You can double the quantity for an extra large party, but remember the cake is rich and heavy in texture so you’ll only need to serve a small amount. One ball per person is more than enough!

 

First off you need to make a Truffle cake…it’s easy, unless your buying a ready made cake to use

 

Ingredients

175g/6oz plain sponge cake pieces

175g/6oz/2 cups ground almonds

75g/3oz/scant 1/3 cup dark brown sugar

5ml/1 tsp ground mixed spice

pinch of ground cinnamon

grated rind of 1 orange

45ml/3 Tbsp freshly squeezed orange juice

75ml/5 Tbsp clear honey

 

Method

Place the sponge cake pieces into the bowl of a food processor or blender (if your food processor isn’t working :-() and process for a few seconds to form fine crumbs.

Place the cake crumbs, ground almonds, sugar, spices, orange rind, orange juice and honey in a large bowl and stir well to combine into a thick, smooth mixture.

 

Now onto the Caterpillar Cake

 

Ingredients

1 quantity Truffle Cake mix

675g/1 1/2 lb white ready to roll icing or coloured ready to roll icing if you can find it

red, blue and yellow food colouring

small flower cutter

large flower cutter

 

Method

 

Using slightly damp hands, roll the truffle cake mixture into balls, slightly larger than the size of a walnut. Place them on a baking sheet as you make them, then cover with cling film and set to one side.

Divide the icing into three equal portions, then colour one portion red, one blue and one yellow. Remove a small amount of blue and yellow icing, to make the face features, and set aside, covered with cling film.

Roll each colour of icing into a sausage shape about 45cm/18ins long on a work surface lightly dusted with icing sugar. Make sure the sausage shape is even all the way along; if it breaks, compress the icing into a ball and start again.

Place the three long sausages side-by-side on the work surface. Starting at one end, hold them together firmly and start to turn them in a twisting motion – do not squeeze. Place the twist back on the work surface, then use a rolling pin to push and roll the twist gently until it’s flat and the colours have merged. It should now be 50cm/20ins long.

Lay the truffle balls along the length of the of the icing strip, then wrap the icing evenly around the balls, sealing the join by pinching the icing together. (An extra pair of hands would be really useful for the next stage) Turn the Caterpillar over so that the join is underneath, tucking in and cutting off any excess icing from the ends. Lift the Caterpillar onto your board or plate and position, curving it slightly.

Roll out the reserved blue and yellow icing thinly and use the flower cutters to make the eyes. Use a little water to stick the smaller one onto the larger one then a little water to stick the eyes into place. Roll a tiny bit of the icing into a small sausage shape and using a little water place on as the mouth

 

 

 

Raspberry Cupcakes April 23, 2012

Made these for my Granddaughter.

Putting the raspberry jam directly into the mixture makes the cupcakes look pretty when cut open. You could decorate them with fresh raspberries.

Ingredients

110g butter, at room temperature

170g caster sugar

2 large eggs

125g self raising flour, sifted

120g plain flour, sifted

125ml milk, at room temperature

1 tsp vanilla extract

3Tbsp raspberry jam

250g icing sugar, sifted

Red food colouring (I find the gel sort is the best)

2 – 3 Tbsp water

Cake Sprinkles, I used sugar & sherbet

Method

Preheat oven to 190C/375F/gas mark 5 and line your cake trays with cupcake cases.

In a bowl cream the butter and sugar until 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 milk and flour have been added.

Gently fold in the raspberry jam until most of it is combined. The idea is to have some jam streaks running through the mixture, rather than an evenly coloured mixture.

Spoon the mixture into the cupcake cases, filling them to about two thirds full.

Bake for about 20 – 25 minutes until slightly raised and golden brown.

Remove from the oven and leave to completely cool on a wire rack.

In a bowl, put the sifted icing sugar, add 1 Tbsp of water and a little food colouring and mix well adding more water and colouring as needed. Only ever add the colouring a little at a time. You need this to be just pouring consistency.

Spoon over the cakes, smoothing it over with a teaspoon, then just before it set’s dip the cakes into the sugar sprinkles.

 

 
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