Granny's Kitchen

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

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

 

Method

 

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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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

 

 

 

 
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