Granny's Kitchen

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

Easter (egg) Cake April 16, 2017

Happy Easter everyone!

Before the recipe I’d like to welcome all my new followers & thank everyone for all the likes ๐Ÿ™‚

 

Ingredients for the cake, which is a basic Victoria Sandwich

 

175g butter, room temperature

175g caster sugar

3 eggs, beaten

175g self raising flour

pinch of salt

 

Method

 

Preheat oven to 180C/gas 4

Line 2 20cm sponge tins with parchment paper

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

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

Sift the flour and salt and add to the mixture, folding in carefully

Divide the mixture into the tins and bake for 20 – 25 mins, until well risen and the sides of the cake are just coming away from the tins

Remove from the oven and leave for 5 mins before turning out onto a cooling rack, leaving the parchment paper attached to the cake until they are completely cold

 

Vanilla Buttercream

 

110g butter, room temperature

60ml milk, room temperature

1 tsp vanilla extract

500g icing sugar, sieved

A few drops yellow food colour

 

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

Add food colouring, carefully, only 1 drop at a time and beating well after each addition, until you get the colour you want.

 

Remove the parchment paper from one of the cakes and spread with strawberry jam. Remove the parchment paper from the other cake and spread on some of the buttercream then sandwich the two together.

Spread a little buttercream on a cake board and place the cake onto it (this will stop the cake moving).

I’ve used Kit Kat Bites around the side but you can use whatever you prefer. Spread a little buttercream on each and stick them to around the side of the cake, leaving a small gap for the chocolate eggs to fall down.

Spread buttercream all over the top of the cake. I then left it for 1 day to harden slightly before adding a mixture of Cadbury’s Mini Eggs and Galaxy Golden Eggs. I then put a small dab of buttercream on a few eggs and placed them onto the cake to give the look of the eggs overflowing.

Tip: Don’t add the eggs more than 12 hours ahead of putting the cake out as the shells on the eggs will go soft in the buttercream. Still edible, but softer ๐Ÿ˜‰

 

Valentine Chocolate Hearts February 16, 2017

Filed under: Red food colouring,White Chocolate — dogsmum @ 12:31 pm
Tags: , , ,

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.

 

 

Chocolate covered Butterfingers December 28, 2016

butterfingers

Hi to new followers! Hope you all enjoyed Christmas.

 

Ingredients

 

1/4 cup (60g) honey

1 Tbsp (15g) treacle

3 1/2 Tbsp (40g) sugar

1 cup (225g) smooth peanut butter

1 1/2 cups (56g) corn flakes

100g chocolate

 

Method

 

Put honey, treacle and sugar in a saucepan and bring to the boil, boil for 1 minute, stirring constantly, then remove from the heat.

Add the peanut butter and stir until it makes a paste.

Add the cornflakes and stir well to coat all the corn flakes, partially crushing the corn flakes as you stir.

Press into an 21cm x 21cm parchment lined tin and freeze for an hour.

Melt the chocolate in a dish over hot water and spread it over the butterfingers, place in the fridge until chocolate is set.

 

 

 

Chocolate Silk Cake November 22, 2016

silk

This is a lovely cake, although more dense than your usual sponge cake.

 

 

Ingredients

100g butter, softened

300ml single cream

1 tsp vanilla extract

300g light brown soft sugar

100g dark chocolate, chopped

2 eggs

225g plain flour

1/2 tsp salt

1tsp bicarbonate of soda

 

For the Dark Chocolate Buttercream

100g dark chocolate, chopped

150g butter, softened

150g icing sugar, sifted

2 Tbsp cocoa powder

 

Method

Preheat the oven to 180C/gas 4. Grease and line the base of 2 x 20cm tinsย  with parchment paper.

Warm the cream, vanilla and 150g of the brown sugar in a pan, stirring until the sugar has melted, then heat until just steaming. Add the chocolate and stir until melted, set aside.

In a separate bowl cream the butter and reamaining brown sugar until light and fluffy. Beat in the eggs a little at a time until incorperated, then mix in the melted chocolate mixture. Sift in the flour, salt and bicarbonate of soda and beat to a smooth batter.

Divide between the 2 tins and bake for 30 minutes or until a skewer inserted comes out clean, cool in the tins for 10 minutes then turn out onto rack to cool completely.

For the buttercream, melt the chocolate in a bowl over hot water, cool for 10 minutes.

In a seperate bowl, cream the butter and icing sugar until smooth, then beat in the cocoa and a pinch of salt. Stir in the cooled, melted chocolate, if the icing is too soft, chill for 5 minutes in the fridge.

Place one of the cakes on a plate and spread half the buttercream over. Place the second cake on top and either pipe or spread the rest of the buttercream on top.

 

Perfect Little Lunchbox Treats October 9, 2016

nobake

Easy to make because they are No-Bake and the perfect school (or work) lunch box treat with oats, banana and chocolate.

 

Ingredients

2 3/4 cups quick cook oats

1/4 tsp salt

1/2 cup runny honey or syrup (I used honey)

1/4 cup smooth peanut butter or you could use almond butter if there are allergies

1 Tbs water

4 oz chocolate chips

1/2 cup mashed ripe banana

 

Method

 

Line an 8-inch pan with parchment paper. Set aside. If peanut butter isnโ€™t easily stir-able, gently heat it. Stir the oats, salt, honey, peanut butter, and water together until evenly combined. Transfer 2/3 of this mixture to the prepared pan. Press down hard, using a second sheet of parchment to press it evenly into the bottom of the pan. Carefully melt the chocolate chips in a bowl, then stir in the banana until smooth. Spread this mixture on top of the crust. Sprinkle remaining oat crumbles on top of the chocolate, and press down. Refrigerate until firm enough to cut into bars, a few hours.

 

Granny’s Peanut Butter Cups June 13, 2016

Peanut

Oh so much better than the Reece’s one’s, simply because they are made with Cadburys chocolate. If you love peanut butter, you will love these!

 

Ingredients

 

12 miniture paper cake cases

340g Cadburys milk chocolate

1 cup smooth peanut butter

1/2 cup icing sugar

 

Method

 

Melt the chocolate in a bowl over hot water.

Using a teaspoon put a small amount of the melted chocolate into the center of a paper case, and using the back of the spoon draw the chocolate up and around the side of the paper case, coating the entire of the inside of the cake case. Repeat with all the cake cases, then put in the fridge to harden.

Mix the peanut butter and icing sugar together well in a bowl.

When the chocolate shells have hardened, warm the peanut butter mixture in the microwave for a minute, this will soften it, makeing it easier to use.

Spoon the peanut butter mixture into each of the chocolate shells, leaving room to add more chocolate on top. Put back in the fridge for an hour to harden up.

When the peanut butter has hardened, re-melt the rest of the chocolate and using a teaspoon, spread the melted chocolate on top of the peanut butter.

Place back in the fridge to harden.

These will keep in a sealed container in the fridge for a couple of weeks, they’re also good to give as gifts…if you can stop eating them yourself ๐Ÿ˜‰

 

 

Toffee Crisp Bars June 8, 2016

Toffee Crisp Bars

I’ll start off today by saying a big ”Hi!” to my new followers, thanks for being here and I hope you enjoy the recipies. ๐Ÿ™‚

 

Ingredients

 

125g Rice Krispies

125g butter

5 Mars Bars, roughly chopped

200g milk chocolate

 

Method

 

Line a 7 x 10 inch baking dish with parchment paper.

Place the butter and Mars Bars into a saucepan and melt gently over a low heat, stirring frequently.

Once melted, beat well to get rid of any lumps.

Add the Rice Krispies and mix well to make sure they’re all covered in the butter/Mars Bar sauce.

Pour into the prepared dish and press down well, ensuring its pressed into the corners of the dish, then smooth off the top as flat as possible.

Leave in the fridge for an hour.

Melt the chocolate in a bowl over hot water, then pour the chocolate over the top of the hardened crispy mixture.

Return to the fridge for an hour then cut into bars.

Keep in an airtight container in the fridge to keep them crispy.

 

 

 
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