Granny's Kitchen

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Lollipop Mummies October 30, 2013

Mummies 2

These are made from Rice Krispie Treats, or RKT as they are sometimes called. These Lollipop Mummies are easy to make, look fabulous and taste even better!




25g butter

100g marshmallows

80g rice krispies

200g white chocolate

1 tube of smarties

250g white chocolate ready to roll fondant


It’s messy!!




Gently melt the butter in a large saucepan.

Add the marshmallows and stir continuously until melted.

Stir for another minute and remove from the heat.

Pour in the Rice Krispies and mix in well.

Allow to cool slightly, then turn out onto a large piece on greaseproof paper.

Spread the RKT out as much as possible.

Place another piece of greaseproof paper on top of the RKT and roll firmly – you are aiming for it to be around 1cm thick, yet compressed.

Leave to cool completely

Once cool, cut out 12 circles with a 5cm plain cutter.

Leave to one side.

Melt the white chocolate in a basin over a pan of hot water.

Working quickly spread chocolate on one side of half of the circles attaching a lollipop stick to each as you go, then spread chocolate on the other halves and sandwich them together with the lollipop sticks in between.

Leave to cool in the fridge for 10 minutes.

Re-melt the chocolate, if its too thick you can add a little vegetable oil to thin it out.

Take your lollipops, one at a time, and dip into the melted chocolate and place on baking parchment. Add the smarties as eyes before the chocolate sets, you can draw pupils on the eyes using an edible pen.

These are scary mummies remember – they don’t have to be perfectly smooth!

Place back in the fridge to set.

Using your white chocolate fondant, roll out and cut narrow strips. These don’t have to be exact – remember, they’re bandages!

Wrap the bandages around the mummies, cutting off any excess.





Flickering Candle Birthday Cake October 26, 2013

Birthday 2


Stripey flickering candles are waiting to be blown out on this birthday cake. Made for Elsie, my Grandaughter who was 5 yrs old yesterday 🙂


I wanted a slightly taller cake to give the candles some length so made two of the below recipe then put them together with buttercream.




175g butter, at room temperature

175g caster sugar

3 eggs

175g self raising flour

pinch of salt




Line a square 8″, deep, cake tin.

Pre heat the oven to 180c/gas 4.

Cream the butter and sugar together until it’s pale, light and fluffy.

Add the eggs, one at a time, beating well after each addition.

Sift the flour and salt into the mixture and beat again.

Pour the mixture into the ready lined tin, level off with a spatula and bake for 50 – 55 minutes until well risen, golden brown and begining to shrink from the sides.

Remove from the oven and leave in the tin for 5 minutes before turning out onto a wire rack to cool completely.


Once cooled, sandwich together with vanilla buttercream, using…


55g butter, at room temperature

30ml milk, at room temperature

1/2 tsp vanilla extract

250g icing sugar, sifted


Beat the butter, milk, vanilla extract and half the icing sugar until smooth. Gradually add the rest of the icing sugar and beat well until the buttercream is smooth and creamy.


To decorate


5 Tbsp apricot jam, warmed

500g ready to roll white fondant

125g green and yellow ready to roll fondant

edible sugar balls

edible-ink pens




Place the buttercream filled cake onto a 9″ square cake board. Use the white fondant to cover the cake completely, trim the edges neatly.

Roll out the green fondant and cut into 5 1/2″ strips of unequal lengths, but each long enough to go up the side and on to the top of the cake.  Make a diagonal cut at one end of each. With a little water, attach these to the cake.

Roll out the yellow fondant and stamp out the flames using a leaf-shaped cutter. Attach in place with a little water. With a red edible-ink pen draw a wavy line in the centre of each flame then attach an edible sugar ball in the base of each flame.

Cut small strips of the yellow fondant and attach to the candles.

Roll out the remaining yellow fondant and stamp out small circles using the end of a piping nozzle. Repeat with the green fondant, using a smaller nozzle. Attach the green circles to the yellow circles with a little water, Attach these all around the base of the cake.

Draw wavy lines above the candles with the edible-ink pens. I used red and blue.







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.



Frankenstein’s Monster & Halloween Mummy Cupcakes September 24, 2012

Here are some fun cupcakes for a date coming up soon.

Makes 12


Ingredients for the cupcakes

175g/6oz butter, softened

175g/6oz light brown sugar

3 eggs, beaten

25ml/1fl oz black treacle

225g/8oz self raising flour

2 tsp ground ginger

2 Tbsp ground almonds

2 Tbsp milk


For the buttercream

150g/5oz butter, softened

350g/12oz icing sugar

a few drops of green food colouring


To decorate

chocolate sprinkles


mini smarties

white ready to roll fondant




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

Stir in the treacle. Sift in the flour and ginger, then fold in. Stir in the ground almonds and milk, then stir until well blended. Spoon into the cake cases and bake for 20 minutes until springy to the touch. Leave to cool.

For the buttercream, beat the butter until very soft. Sift in the icing sugar and beat until smooth. Divide the buttercream into two bowls. Colour one bowl green with the food colouring.

To make the monster cakes, spread the green buttercream on top of 6 of the cakes.Decorate with two smarties for the eyes and 3-4 mini smarties for the mouth, add chocolate sprinkles for the hair.


To make the mummies, spread the white buttercream over the remaining cakes. Roll out some white fondant thinly and cut into short strips. Lay the strips over the cupcakes like bandages, then add two smarties to each cupcake for the eyes.


Cupcake decorated cupcakes August 22, 2012


Ingredients for the cupcakes


175g/6 oz butter, softened

175g/6 oz caster sugar

4 Tbsp milk

2 eggs, beaten

175g/6 oz plain flour

1 tsp baking powder


For the icing


225g/8oz icing sugar,sifted

a few drops of vanilla extract

3-4 tsp hot water

yellow food colouring

pink food colouring


To decorate


light brown ready to roll fondant

white ready to roll fondant

red writing icing




Preheat oven to 180C/gas mark 4. Place 12 paper cases in a 12 hole muffin tin. Beat the butter and sugar together until light and creamy.

Add the milk and eggs gradually, beating well. Sift in the flour and baking powder.

Spoon the mixture into the paper cases.

Bake for 15 – 20 minutes, until golden and springy to the touch. Leave to cool in the tins for 10 minutes before removing and placing on a wire rack.

While your waiting for the cupcakes to cool, make the mini cupcake toppers. Roll out both the white and brown fondant thinly, then cut out 12 case shapes from the brown fondant and 12 wavy frosting shapes from the white fondant. Leave them to dry out a little.

Sift the icing sugar into a bowl and gradually stir in the vanilla extract and enough hot water to make a thick, smooth icing. Divide the icing in half and colour one half pink and the other half yellow, with a few drops of food colouring. Spread the icing over the cupcakes, then decorate with the cupcake toppers, pressing them very lightly into the icing, then finish them off by adding a tiny drop of red writing icing.  Leave to set.



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