Granny's Kitchen

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

Happy Monster Cake November 18, 2012

 

 

Last week while I was looking after 2 of my Granddaughters, Elsie (4 yr old) asked if I could make her a happy monster cake. She hasn’t seen it yet, but I hope this will be pleased with this 🙂

I’ve noticed before with kiddies when they want a cake that’s green, they won’t actually eat it because it’s green. Which is why I opted for the mixture of green and cream with this cake.

 

For the cake I made a basic Victoria Sandwich

 

175g/6 oz butter, at room temperature

175g/6 oz caster sugar

3 eggs, beaten

175g/6 oz self raising flour

pinch of salt

jam

 

Method

 

Preheat oven to 180C/350F/gas mark 4

Line two 8 inch sponge tins with baking parchment.

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

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

Sift the flour and salt and carefully add to the mixture, folding it in with a metal spoon or spatula.

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

Place then on the same shelf in the centre of the oven and bake for 25-30 minutes until well risen, golden brown and beginning to shrink from the sides of the tins.

Remove from the oven and allow to stand for 5 minutes.

Loosen the cakes from around the edge of the tins using a spatula. Turn onto a wire rack to cool completely.

When completely cool, sandwich together with strawberry jam.

 

Buttercream

 

110g butter, at room temperature

1 tsp vanilla extract

500g icing sugar, sifted

Few drops of food colouring (optional)

 

Method

 

In a large bowl beat the butter, vanilla extract and half the icing sugar until smooth – this can take several minutes with an electric hand mixer. Gradually add the remainder of the icing sugar and beat again until the buttercream is smooth and creamy.

If you want to colour your buttercream, always start with one drop of colour at a time and beat after each addition. 1 – 2 drops are usually enough for a pastel colour.

I then crumb coated the cake and put it in the fridge for 20 minutes.

Then using a star nozzle covered the top of the cake, before adding eyes, smiling mouth and ears, with Smarties and jelly beans. I then used crunchy mint sticks to stick to the buttercream for the hair.

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Scary Monster Cookie Sticks October 23, 2012

 

If you have kiddies in the house, they’ll love to help with making these.

 

Ingredients for the cookie dough

 

8oz butter, softened
1 cup icing sugar
1 egg
1 tsp vanilla extract
(can add 1 1/2 tsp almond extract here.)
2 1/2 cups plain flour
1/2 tsp salt

Cream butter and sugar. Add egg and blend well. Add extracts and blend. Mix flour and salt and gradually add. Cover dough with cling film and chill dough for about 2 hours. Don’t skip this. You must chill the dough. Working with about 1/3 of the batch at a time, briefly knead the chilled dough and roll about 1/8 inch to 1/4 inch thick.  Cut out shapes. Bake cookies on parchment paper-lined baking trays at 190C/gas mark 5 for 12-14 minutes. Thicker cookies may need up to 20 minutes. Just watch for edges that are nicely golden.  Leave to cool on a wire rack.

 

Ingredients for Royal Icing

 

2 egg whites

500g icing sugar

1 Tbsp lemon juice

Beat the egg whites lightly and add the lemon juice. Add the icing sugar, a few tablespoons at a time, beating well after each addition. You want a nice thick consistency as you need to pipe it.
Put an amount if the icing into four different bowls and add a different colour to each, mixing well. Decorate your sticks with whatever pattern’s you like, dots, squiggles, swirls, then add the eye’s. Put a small dot of icing where you want the eye’s then push on either Mini Smarties or coloured sugar balls.

 

 

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

smarties

mini smarties

white ready to roll fondant

 

Method

 

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.

 

 
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