Granny's Kitchen

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Mars Bar Cake May 17, 2015

Mars 1

Made this for my Son’s birthday yesterday.

 

You do need to make two different cakes for this to look like a Mars Bar inside.

 

Ingredients & Method for the first, chocolate cake

 

115g dark chocolate

85g butter, room temperature

175g light soft brown sugar

2 eggs

185g plain flour, sifted

3/4 tsp baking powder

3/4 tsp bicarbonate of soda

Pinch of salt

250ml milk, room temperature

1 tsp vanilla extract

 

Preheat oven to 190C/gas 5 and line a loaf tin.

Break the chocolate into a glass bowl and melt over a saucepan of hot water.

Cream the butter and sugar until it’s pale and smooth.

Add one egg at a time, beating for a minute after each addition.

Add the melted chocolate to the mixture and beat well.

Combine the flour, baking powder and bicarbonate of soda in a separate bowl.

Put the milk in a jug and add the vanilla extract to it.

Add one-third of the flour to the batter mixture and beat well. Pour in one-third of the milk and beat again. Repeat this until all the flour and milk have been added.

Pour the mixture into the prepared tin and bake for approx 60 minutes, check after 45 minutes and if it looks as if its going to burn before baking through cover loosely with kitchen foil.

Once cooked through leave to cool in the tin for 10 minutes before transferring to a cooling rack.

 

Ingredients & Method for the second, caramel cake

 

110 butter, room temperature

120g light soft brown sugar

120g dark soft brown sugar

2 eggs

1/2 tsp vanilla extract

125g self raising flour

120g plain flour

75 ml caramel sauce, I use shop bought

50ml double cream

 

Preheat oven to 160C/gas 4 and line a loaf tin.

Beat together the butter and sugars until pale and smooth.

Add the eggs, one at a time beating for a minute after each addition, add the vanilla extract.

Combine the flours in a separate bowl.

Add one-third of the flours to the creamed mixture ans beat until just combined.

Add the caramel sauce and beat well.

Add another third of the flours and beat until just combined.

Add the double cream and beat again.

Add the remaining flour and beat well.

Pour the mixture into the prepared tin and bake for approx 60 minutes, check after 45 minutes and if it looks as if its going to burn before baking through cover loosely with kitchen foil.

Once cooked through leave to cool in the tin for 10 minutes before transferring to a cooling rack.

 

Ingredients needed for filling & decoration

 

Caramel Buttercream Ingredients & Method

 

60g butter, room temperature

6 Tbsp milk, room temperature

220g light brown soft sugar

240g icing sugar, sifted

1/2 tsp vanilla extract

 

Place the butter, milk and brown sugar in a saucepan over a high heat and stir to combine. Bring to the boil, stirring continuously, and allow it to boil for 1 minute.

Remove from the heat and stir in half the icing sugar. Leave to cool slightlyy, then add the remainder of the icing sugar and vanilla extract and stir until it thickens.

 

Caramel sauce, again I used shop bought

1 Tbsp apricot jam, melted

1 square chocolate, melted

Chocolate fondant, I used a ready to roll one made by Renshaws

2 large Mars Bars

 

Once both cakes have cooled completely, cut the top off the cakes as we need them to be flat but at the same time try to make sure you have the same thickness of both the chocolate and caramel cake to use.

Place the chocolate cake on a cake board and spread with caramel buttercream.

Spread caramel sauce on the caramel cake and sandwich the two cakes together.

Brush the melted jam all over the cake, then cover with the chocolate fondant.

Chop the Mars Bars into small pieces and attach to the top of the cake with a little melted chocolate.

 

 

 

 

KitKat & M&M Birthday Cake November 2, 2014

Filed under: Buttercream,KitKats,Victoria Sponge Cake — dogsmum @ 5:09 pm
Tags: , , , , , ,

KitKat & M&M

This is one of the easier birthday cakes I’ve made. This one was for Elsie’s birthday last weekend.

 

You’ll first need to make a Victoria Sponge Cake, which you can find here..https://cookingfortheloveofit.wordpress.com/?s=Victoria+Sponge+

Then make a batch of Buttercream, which you can get here..https://cookingfortheloveofit.wordpress.com/?s=Buttercream

Sandwich the cake together with some of the buttercream then spread the rest over the top and around the sides of the cake.

Press the KitKat’s gently into the buttercream all around the sides, I used about 20, 2 finger KitKat’s.

Then fill the top with M&M’s.

 

Pink Castle Birthday Cake September 8, 2014

Pink Castle Birthday Cake

Must admit when I started this one I did get a bit stressed, but once I’d got going it was easier than I thought it was going to be.

 

To start you’ll need 2, 21cm/8” square madeira cakes.

 

Ingredients & method for madeira cake (makes 1 cake)

 

Butter 138g

Margerine 138g

Caster sugar 366g

Vanilla extract 2 tsp

6 eggs

Plain flour 412g

Baking powder 3 tsp

Hot water 5 Tbsp

 

Method

 

Line a 21cm/8” deep square tin with baking parchment. Preheat oven to 180C/gas 4.

Start by blending the butter and sugars together until the mixture is light and fluffy.

Add the vanilla essence.

Add the eggs one at a time. To stop the mixture from curdling add a spoon of the flour as you add each egg.

Once all the eggs have been combined, add the rest of the flour with the baking powder and continue to mix.Ensure all the ingredients have been mixed to a smooth consistency then add the hot water, slowly, until it is completely blended.

Pour the cake mix to the tin and bake for 1hr 15mins. Check it after an hour as you might need to cover the top with foil to stop it burning during the last 15mins.

Once you have removed the cake from the oven leave it to cool for 10-20 minutes then turn it out onto a cooling rack. Don’t leave the cake in the tin to cool completely as it will ‘sweat’ and go soggy rather than stay moist.

I read about this technique on a blog and was a bit dubious about it working, but it does work! Ensure that the oven is at the right temperature before you start. Line the baking tin as usual and pour the Madeira mixture into the tin. Scoop the centre of the cake mix up to the sides so that you can see the bottom of the tin and then pop it in the oven. Avoid opening the door to peek. Don’t worry the cake will fill the hole, bake perfectly and be nice and flat.

 

Ingredients & method for the buttercream

 

500g butter, room temperature

1kg icing sugar, sifted

2 tsp vanilla extract

1 Tbsp milk

Pink food colouring

 

Method

 

Cream the butter until it turns pale.
Mix in icing sugar.
Add the vanilla extract and mix well.
Add a little milk if necessary to make a smooth consistency.

Add the food colouring, a little at a time until you have your desired colour.

 

Extra’s you’ll need to make the castle

 

Strawberry jam

5 ice cream cones

Pink wafer biscuits

Pink glimmer sugar

Princess sugar shapes

Pink sugar balls

 

Constructing the castle

 

Cut your first cake in half, spread the one half with jam, the other half with some of the buttercream and sandwich together.

Using the second cake, cut in half again, as with the first cake and put the one half to one side. Now cut the half you have into quarters.

Using two of those quarters, sandwich them together with jam and buttercream and place in the centre of the larger one you have already sandwiched together.

Crumbcoat the whole cake and leave in the fridge for an hour.

Once out of the fridge, buttercream the whole cake.

Put the glimmer sugar onto a plate.

Cover the ice cream cones, one at a time, with buttercream then roll in the glimmer sugar. Place one at each corner of the base cake and one in the centre of the top cake, pressing down gently into the buttercream. Add a sugar ball to the top of each cone.

Use two wafer biscuits for the doors and cut some in half for the windows, use a little royal icing to outline them.

Add the princess sugar shapes around the castle walls.

 

 

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.

 

Ingredients

 

175g butter, at room temperature

175g caster sugar

3 eggs

175g self raising flour

pinch of salt

 

Method

 

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

 

Method

 

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.

 

 

 

 

 

 

Smurf Birthday Cake September 14, 2013

Filed under: Uncategorized — dogsmum @ 6:18 pm
Tags: , , , ,

Martha Birthday 1

Made this for my Smurf loving Granddaughter who recently had a 2nd birthday party.

No recipe for this as I’m just putting it here to keep it.

Also you can find the recipe for a Victoria Sponge cake on here from the search bar.

 

Lemon Sponge Birthday Cake August 2, 2013

Birthday

A Gerbera flowering birthday cake for my daughter in law. Happy birthday Beth!

 

Ingredients for the cake

 

175g butter, room temperature

175g caster sugar

3 eggs

175g self raising flour

pinch of salt

zest of 1 lemon

3 Tbsp lemon curd

 

To decorate

lemon buttercream

500g white ready to rool fondant

small amount of red, yellow & green fondant, to make the flowers and leaves

 

Method

 

Preheat the oven to 180C/gas 4.

Grease and line with baking parchment paper, two sponge tins.

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

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

Sift in the flour and salt, and beat again.

Add the lemon zest and fold in.

Divide the mixture between the tins and smooth over with a spatula.

Bake for 25 – 30 minutes until well risen, golden brown and begining to shrink from the sides of the tin.

Allow to stand for 5 minutes then place on a wire rack to cool completely.

Once cold, spread one cake with lemon curd, the other with half of the lemon buttercream and sandwich together.

Crumbcoat the whole cake with the rest of the lemon buttercream and place in the fridge for an hour.

Roll out the white fondant and cover the cake, smoothing over as you go.

Using flower cutters, cut out flowers from the red and yellow fondant, leaves from the green fondant, attach these to the cake with a tiny dab of water.

Prefferably keep the cake under a food net or cardboard cake box rather than a plastic container.

 

Lemon buttercream

 

110g butter, room temperature

2 Tbsp fresh lemon juice

2 tsp lemon zest

500g icing sugar, sifted

 

Method

 

Beat the butter, lemon juice, lemon zest and half the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat until smooth and creamy.

 

 

 

Pink Princess Birthday Cake October 13, 2012

 

I made this for my Great Niece’s 4th Birthday Party

 

 

Ingredients for the cake

 

350g butter

350g caster sugar

6 eggs

350g self raising flour

6 Tbsp strawberry jam

 

Method

 

Pre heat the oven to 180C/gas mark 4.

Line three 8ins sponge tins and grease one 1lb pudding bowl.

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

Add the egg’s one at a time beating a little after each addition.

Sift the flour into the mixture and beat well.

Divide the mixture between the three tins and the bowl.

Bake what you have in the tins for 25 – 30 minutes until risen and golden brown, then put the pudding bowl of mixture in and bake on a lower shelf for approximately 55 minutes. Check with a skewer to make sure it’s cooked through, if longer time is needed you can cover it with foil to prevent any burning of the top.

Leave all to cool completely.

Once cooled, using a 2ins plain biscuit cutter, cut a hole through the middle of all four cakes.

 

Ingredients for the buttercream frosting

 

220g butter

120ml milk

2 tsp vanilla extract

1Kg icing sugar, sifted

food colouring of your choice

 

Method

 

In a large mixing bowl beat the butter, milk, vanilla extract and half of the icing sugar until smooth. Gradually add the remainder of the icing sugar and continue beating until the buttercream is smooth and creamy. Add food colouring a drop at a time, beating well after each addition until you have the required colour.

 

To construct the cake

 

Spread jam on one sponge, buttercream on the second sponge and sandwich them together, then repeat using the third sponge. Repeat again, ending up with the pudding basin shaped sponge turned upside down as the top of the cake.

Cover the whole thing with a light covering of buttercream and leave in the Fridge for an hour.

Wrap the doll in cling film, this saves her getting covered in cake crumbs and buttercream. Then place her in the middle of the cake.

Spread more buttercream all over the cake. Using a small round ended/butter knife make swirls all over the dress to give it a pattern.

Using a star nozzle, pipe star’s around the base and top of the dress.

 

 

 

 

Birthday Cupcakes September 22, 2012

I made these for my Granddaughter to give to her Daddy. Happy Birthday Merv!

The cupcakes were made using a basic cupcake mix along with a basic buttercream mix, before topping buttercream and fondant shapes.

Thanks again to Elsie ( another Granddaughter) for letting me borrow her Play Doh cutters 🙂

 

Ingredients for the cupcakes

 

110g butter, at room temperature

225g sugar

2 eggs

150g self raising flour, sifted

125g plain flour, sifted

120ml milk, at room temperature

1 tsp vanilla extract

 

Method Pre heat the oven to 180C/gas mark4 and line a muffin tin with paper cases.

In a mixing bowl, cream the butter and sugar until the mixture is 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 flour and milk have been added.

Spoon the mixture into the cake cases, filling them to about two-thirds full. Bake for about 25 minutes or until slightly raised and golden brown. Once removed from the oven leave in the tin for 5-10 minutes before transferring to a wire rack to cool completely.

 

Ingredients for the buttercream

 

110g butter, at room temperature

60ml milk, at room temperature

1 tsp vanilla extract

500g icing sugar, sifted

 

In a bowl beat the butter, milk, vanilla extract  and half the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat again until the buttercream is smooth and creamy.

For the above cupcakes I only used half of the buttercream ingredients.

 

To decorate I first spread the buttercream over each cupcake, before adding cut out ready to roll fondant circles of different colours. I then added the fondant stars and letters. I then made the little fondant man by rolling a small piece of fondant into a U shape. Attach a small piece of fondant the end of each leg for the shoes. Make a small sausage shape to use for the arms and a tiny piece of fondant for a nose. Roll a piece of fondant into a ball then shape it into a body to add to the closed end of the U, roll a smaller piece of fondant to use as the head (luckily my Son-in-Law is bald so I didn’t have to worry about making hair :-))). I used a cocktail stick to make indentations for the eyes then using a tiny paint brush coloured the indentations using writing icing, I then used a small lid and at an angle pressed it onto the face to make the smile, then coloured the mouth in the same way as the eyes.

To ‘stick’ the fondant shapes together, I used a small paint brush and dabbed them with water before putting them together. I did the same with the little man, but just to make sure he didn’t fall apart I pushed a cocktail stick up through him, leaving enough stick poking out so that it could then be pushed down through the cupcake 😉

 

Flowery 1st Birthday Cake September 2, 2012

 

 

 

 

 

 

 

Here is the cake I made for my youngest Granddaughter’s 1st Birthday

 

Ingredients for the cake

 

175g butter, room temperature

175g caster sugar

3 eggs

175g self raising flour

 

Filling for the cake

55g butter, room temperature

30ml milk

1/2 tsp vanilla extract

250g icing sugar

 

To decorate the cake

1 Tbsp apricot jam

500g ready to roll fondant

 

Method

 

Preheat oven to 180C/gas mark 4.

Line 2 20cm/8ins sponge tins with baking parchment.

Cream the butter and sugar together until the mixture is pale in colour, light and fluffy.

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

Sift the flour a and add to the mixture, beat well.

Divide the mixture between the tins and smooth the tops over.

Bake for about 25 minutes until well risen and golden brown.

Remove from the oven and leave to cool in the tins for 5 minutes before removing and placing on a wire rack to cool completely.

 

While they are cooling make the butter cream.

Beat the butter, milk, vanilla extract and half the icing sugar until smooth. Gradually add the rest of the icing sugar and continue beating until the butter cream is smooth and creamy.

When the cake is cold, spread one with the jam, the other with the butter cream and sandwich together.

 

Knead the ready to roll fondant to soften it.

Roll out until it’s slightly larger than the cake. Heat the jam in the microwave for about 30 seconds and brush over the top of the cake, then place the rolled out fondant in place on the cake and smooth over to make sure there are no air bubbles underneath it.

You can then add whatever decorations you like. I used two different sized flower blossom plunger cutters. Attached the larger ones on top of the cake and the smaller ones around the side. To attach them I used a small dab of water then held each one in place for a few seconds. Then coloured a small amount of icing sugar yellow for the larger flowers on the top of 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

 

 

 

 
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