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


Giant Sugar Cookies December 28, 2015

Giant Sugar Cookies 2

These are fun and easy to make, just make sure the kiddies don’t eat a whole one in one sitting!


Ingredients for the cookies


1 cup butter (softened)
1 cup granulated sugar
1 large egg
2 teaspoon vanilla extract
3 cups flour
1 teaspoon baking powder


Ingredients for the icing


1 1/2 cups icing sugar, sieved
4-6 teaspoons milk
3-4 teaspoons golden syrup
1/2 teaspoon vanilla extract

1 bar (150g) white chocolate

food colouring of choice

sugar sprinkles (optional)

Makes 3 giant (teaplate size) and 8 small cookies.




Combine the butter and sugar in a bowl and cream together until smooth and fluffy. Add one egg and vanilla extract. Mix well until ingredients are thoroughly incorporated. Combine baking powder and flour into a large bowl and mix well. Add this to the butter mixture. Mix with a wooden spoon until the dough is combined and crumbly. Transfer into a plastic bag and knead with your hands until it becomes a dough. Close the bag and refrigerate for 20 minutes. Preheat the oven to 175C/gas 4.

Flour your work surface and take your dough out of the refrigerator. Roll to about 1 cm thickness (1/3 inch). I cut the cookie by placing a teaplate on the dough and cut around it with a knife. Carefully place onto a baking sheet lined with parchment paper. Make smaller cookies with the leftover dough. Bake for 15 minutes (about 8 minutes for smaller cookies). Let the cookies cool completely before icing.

To make the icing, combine icing sugar and milk (only using 4 tsp of the milk to start with. Mix well. Add syrup and mix to get the right consistency. Add vanilla extract for flavour. Pour the icing onto your cookie and spread evenly. Melt white chocolate in the microwave for 30 seconds increments being careful not to burn the chocolate. Stir until the chocolate has completely melted and smooth. Divide the melted chocolate in two and colour them with just a little food coloring. Pour the colored icing on top of the cookies (I didn’t pour mine straight away so it sort of blobbed on as it was begining to set) :-(. If desired, add sugar sprinkles on top. If you have smaller cookies, decorate them as desired.






Valentines Day Fudge February 19, 2015

Filed under: Butter,Cake mix,Icing Sugar,Milk,Sugar Sprinkles — dogsmum @ 3:24 pm
Tags: , ,

Valentines Fudge

This is a bit different but comes out just as good!




2 cups of white cake mixture, such as victoria sandwich mix

2 cups icing sugar

1/2 cup of butter, cut into pieces

1/4 cup of full fat milk

1/4 cup valentine sprinkles




Add cake mix and powdered sugar to a microwaveable bowl. Mix together.

Add in butter and milk. Do not mix. Microwave for 2 minutes on high.

Remove from microwave immediately and stir together to combine. Stir in half of the Valentine’s sprinkles.

Immediately spread the batter in an 8”x 8” greased baking pan. Add a few sprinkles to the top and press down with a spoon.

Refrigerate for 2 hours or until set. Cut into squares and enjoy!




Monkey Face Cupcakes September 14, 2012

Happy monkeys for happy children!


This is the same cake recipe as I used for the Animal cupcakes.


Ingredients for the cupcakes


175g/6oz softened butter

175g/6oz sugar

3 beaten eggs

4Tbsp golden syrup

225g/8oz self raising flour

2tsp ground ginger

1 pinch of ground cloves

1/2 tsp ground cinnamon

1 1/2 Tbsp ground almonds

1 – 2 Tbsp milk




Preheat the oven to 180C/gas mark 4. Place 12 paper cases in a muffin tin. Beat the butter and sugar together until soft and creamy. Gradually beat in the eggs and syrup.

Sift in the flour and spices and gently stir until combined. Stir in the ground almonds and milk until smooth.

Spoon the mixture into the cases and bake for 20 minutes until golden and springy to the touch. Leave to cool in the tin for 5 minutes before placing onto a wire rack to cool completely.


To decorate I made up a small amount of buttercream:


7 oz icing sugar

1 tsp vanilla extract

3 1/2 oz butter, softened

Combine the icing sugar, vanilla extract and butter in a bowl and beat until light and fluffy.

Spread over the top of the cupcakes. Dip the edges of the cupcakes in chocolate sugar strands, add mini chocolate beans for the eyes and corner of the mouth then add a smile with a tube of writing icing.



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.


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


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.


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




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




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.


A Few easy ones for Christmas December 12, 2011

Filed under: Butter,Chocolate,Christmas,Coconut,Marzipan,Sugar Sprinkles — dogsmum @ 9:27 pm

                                                                                             Reindeer Poo

Fun for the kiddies. These are simply made with left over marzipan.

Roll into small balls, then dip into melted chocolate.

 Keep in an airtight tin or jar.


One for your son, if like mine, he loves Marzipan 🙂

Made the same as the Reindeer Poo, but rolled in coconut just before the chocolate sets.

Again will keep in an airtight tin or jar.

Oh, did you know the Human body can’t digest coconut? So it shouldn’t be given to young children 😉

                                                                                         Christmas Tree Biscuits

Makes 30-40

Keep well in an airtight tin


250g plain flour

125g icing sugar

125g cornflour

250g butter


175g icing sugar

sugar sprinkles


Preheat oven to 200C, gas mark 6.

Put the flour, icing sugar and cornflour into a large bowl and rub in the butter with your fingertips until it forms a dough.

Put on a floured surface and roll out until about 4-5mm thick.

 Use a tree cutter, or star, if you have one.

Put on baking trays and bake for 10-12 minutes.

Take out just before they turn brown.

Cool on a wire rack.

To make the icing, sift the icing sugar into a bowl, add 1 Tbsp water and stir until thick and glossy (you may need to add more water, just a few drops at a time).

Spread the icing onto the biscuits, then add sugar sprinkles.

Or put the icing into a piping bag and pipe onto the biscuits


Butterfly Cakes December 11, 2011

These are also known as Fairy Cakes. They are easily adapted to a particular theme or taste by changing the filling, you could easily use Jam, Orange or Lemon Curd, Butter Cream, Cheese Cream Frosting or Fresh Whipped Cream

Makes 18-24


110g butter or margarine, at room temperature

225g castor sugar

2 large eggs

150g self raising flour, sifted

125g plain flour, sifted

120ml milk, at room temperature

1 tsp vanilla extract

1 tsp apricot jam, melted

sugar sprinkles


Pre heat oven to 180C/350F/gas mark 4 and line two 12 hole cake trays with cupcake cases .

In a large mixing bowl cream the butter/margarine and sugar until the mixture is pale and smooth, which should take 3-5 minutes with an electric hand mixer.

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 about a third of the flours to the creamed mixture and beat well.

Pour in a third of the milk and beat again.

Repeat these steps until all the flour and milk have been added.

Carefully spoon the mixture into the cupcake cases.

Bake for 25-30 minutes until slightly raised and golden brown.

Remove from the oven and leave to cool in the tins for about 10 minutes before placing on a wire rack to cool.

Once completely cooled,  angle a small sharp knife and cut to within about ½ inch (1 cm) of the edge of the cake to remove a cone-shaped round, leaving a cavity in the centre. Cut the round in half and set aside.

Now fill the centre  of each cake with butter cream.

Place the ‘butterfly wings’  onto the butter cream, brush the wings with melted jam and cover with sugar sprinkles.

Butter Cream Filling

110g butter, at room temperature

60ml milk, at room temperature

1 tsp vanilla extract

500g icing sugar, sifted

Few drops of food colouring (optional)

In a large mixing bowl beat the butter, milk and vanilla extract and half the icing sugar until smooth.

Gradually add the remainder of the icing sugar and beat again until the butter cream is smooth and creamy.

If you want to colour your butter cream, always start with one drop of colouring and beat thouroughly.

Add carefully, drop by drop and beat after each addition to build up your desired shade.


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