Granny's Kitchen

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

Spooky Spider Caramel Cupcakes October 31, 2013

Spooky 1

They don’t bite, but watch out for these rare red-legged spiders.

 

 

Cupcake Ingredients

 

110g butter, room temperature

120g light brown soft sugar

120g dark brown soft sugar

2 large eggs

1/2 tsp vanilla extract

125g self raising flour

120g plain flour

75ml caramel sauce

50ml double cream

 

Method

 

Pre heat oven to 180c/gas 4 and line a muffin tin with paper cases.

Cream the butter and sugars until pale and smooth, this will take a few minutes. A the eggs, one at a time, mixing for a few minutes after each addition. Add the vanilla extract.

Combine the two flours in a seperate bowl. Add one-third of the flours to the creamed mixture and mix well. Add the caramel sauce and beat well. Add another third of the flours and beat until it just comes together. Add the double cream and again beat well. Add the remaining flour and beat well again.

Spoon into paper cases, filling them to about two-thirds full. Bake for 20 – 25 minutes until slightly raised and golden brown. Leave in the tin for 10 minutes after taking out of the oven before transferring to a cooling rack.

 

 

Spider Legs

 

I used Strawberry Laces but if you can find them you could also use Liquorice Catherine Wheels.

Cut them into 3″ lengths (remembering that spiders have 8 legs 😉 )

Make 8 small cuts into each cake (for legs) and stick in the liquorice pieces in place.

 

 

Caramel Buttercream Ingredients

 

60g butter, room temperature

6 Tbsp milk, room temperature

220g light brown soft sugar

240g icing sugar, sifted

1/2 tsp vanilla extract

 

Method

 

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.

Spread the buttercream over the tops of the cupcakes.

Using liquorice allsorts for eyes, put them in place. If the buttercream has hardened, use a little chocolate spread to attach them.

Using Orange & Lemon Flavoured Slices , cut them to form the mouth, and attach them in the same way as the eyes.

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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!

 

Ingredients

 

25g butter

100g marshmallows

80g rice krispies

200g white chocolate

1 tube of smarties

250g white chocolate ready to roll fondant

 

It’s messy!!

 

Mrthod

 

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.

Muwahahahahaha

 

 

 

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.

 

 

 

 

 

 

Soft Frosted Cookies September 16, 2013

Soft Frosted 1

Quick, easy and you can customize the frosting colour and the sprinkles to make them themed for any occasion.

 

Ingredients for the cookies

 

4 1/2 cups plain flour
4 1/2 tsp baking powder
1 tsp salt
1 1/2 cups  butter, at room temperature
1 1/2 cups sugar
3 eggs
5 tsp vanilla extract

 

Ingredients for the frosting

 

5 cups icing sugar, sifted
1/3 cup  unsalted butter, melted
1 Tbsp vanilla extract
7-8 Tbsp milk (plus more, as needed)
Food coloring (optional)
Sprinkles (optional)

 

Method

 

Pre heat the oven to 175C/gas 4. Line baking sheets with parchment paper. In a medium bowl, whisk the flour, baking powder and salt. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.

When you are ready to bake the cookies, scoop about a dessert spoonfull of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minutes or just until set (do not overbake! The edges should be no more than very lightly browned if at all). Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.

To make the frosting, place the icing sugar in a medium bowl. Add the melted butter, vanilla, and milk to the bowl and whisk until smooth. Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency. Tint with food coloring if desired. Use a spatula to frost the cooled cookies (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable). Top with sprinkles if desired.

The frosting should be spreadable not pourable, and will set hard after awhile. Best kept in an airtight container. Makes 2 – 4 dozen depending on what size you make them.

 

Smurf Birthday Cake September 14, 2013

Filed under: Uncategorized — dogsmum @ 6:18 pm
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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.

 

Smurf Cupcakes September 3, 2013

Smurf cupcakes

Well who doesn’t love a Smurf!  I have a little Granddaughter who has a 2nd birthday coming up and she LOVES them! 🙂

 

Ingredients for the cupcakes

 

110g butter

225g sugar

2 eggs

150g self raising flour

125g plain flour

120ml milk

1 tsp vanilla extract

Blue food colouring, I use the concentrated gel type

 

Method

 

Pre heat the oven to 180C/gas 4 and line a muffin tin with paper cases, makes approximately 18 – 20.

Cream the butter and sugar together until pale and smooth. Add the eggs, one at a time, mixing for a few minutes after each addition.

Combine the two flours in a seperate 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. Add the food colouring, you need it to be a decent colour as some colours, depending on what you use, tend not to look so vibrant once baked. Pour in one-third of the milk and beat again. Add more colour if needed. Repeat these steps until all the flours and milk have been added.

Spoon the mixture into the paper cases, filling them to about two-thirds full. Bake for 25 minutes or until slightly raised. Check if they are cooked through with a skewer.

Remove from the oven and leave in the tin for 10 minutes before transferring to a cooling rack.

 

Ingredients for the blue buttercream

 

55g butter

30ml milk

1/2 tsp vanilla extract

250g icing sugar, sifted

Blue food colouring

1 dessert spoonful of Marshmallow Fluff

 

Method

 

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

Add the Marshmallow Fluff along with the blue food colouring and beat again for a few minutes.

Spread over each of the cupcakes.

 

Ingredients for the white buttercream

 

55g butter

30ml milk

1/2 tsp vanilla extract

250g icing sugar, sifted

1 dessert spoonful of Marshmallow Fluff

 

Method

 

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

Add the Marshmallow Fluff and beat again for a few minutes.

Transfer to a small piping bag fitted with a medium size plain nozzle and pipe on the hats.

Using some of the white buttercream and a small plain nozzle pipe on the eyes, and place small sugar balls in the centre of each.

 

Tip: I add the Marshmallow Fluff as it help the buttercream hold up a little stiffer, so the hats will keep their shape.

 

Bumble Bee Party Cupcakes August 11, 2013

Bee

Well it’s been said that there aren’t many bumblebees about, so I thought I’d put that right 🙂

Makes 12 – 16

Ingredients for the cupcakes

200g plain flour, sifted

2 tsp baking powder

250g sugar

1/2 tsp salt

100g butter

3 eggs

100ml milk

1 tsp vanilla extract

Method

Pre heat the oven to 180C/gas 4.  Beat the butter and sugar until fluffy. Add the eggs, one at a time, beating slightly after each addition. Add the milk, vanilla extract, salt, baking powder and flour and beat until well combined. Pour all the batter into a jug, to make it easier to handle.

Place paper cases into a muffin tin, carefully pour the batter into the cases.

Bake for 20 – 25 minutes until springy to the touch and lightly browned. Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Ingredients for the white chocolate buttercream

87g white chocolate

112g butter

1 dessert spoonful milk

1/2 tsp vanilla extract

125g icing sugar, sifted

Method

Melt the chocolate in a bowl in the microwave until smooth and of a thick pouring consistency. A general rule would be to heat at 30 second intervals on medium, stirring in between, to avoid burning the chocolate. Once melted, leave to cool slightly.

Beat the butter, milk, vanilla and icing sugar until smooth. Add the melted chocolate and beat again until thick and creamy, if it looks too runny to use when trying to ice cakes, simply keep beating – this will thicken the icing.

Spread a little buttercream on each of the cupcakes, making sure it has a smooth finish.

Ingredients for the decoration

500g ready to roll chocolate brown fondant

270g ready to roll yellow fondant

70g ready to roll black fondant

either spaghetti or mung bean noodles

Method

Roll out the chocolate fondant to about 3mm thick. Using a round cutter the same size as the top of the cupcakes, cut out 12 circles and place one on top of each of the cupcakes.

Roll out the yellow fondant to 3mm thick and cut three 10 by 1cm strips for each cupcake. Stick the strips on the cupcake with a dab of water. Trim the edges with a sharp knife.

Use two 1.5cm long pieces of spaghetti or mung bean noodles for the antennae. Roll two tiny balls of yellow fondant and stick them on the ends of the spaghetti. Shape a small cone from the black fondant and stick it onto the cupcake with a little water for the stinger.

Indent two holes for the eyes. Using a drinking straw or piping nozzle, mark the mouth. Roll out tiny balls of white fondant and stick them in the eye indents. Using a tiny amount of black fondant, roll out even smaller balls and stick them on top of the white’s of the eyes. Poke in the antennae.

Hope you get a buzzzzz out of making these 🙂

 

 
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