Granny's Kitchen

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

3 Peaks Challenge Birthday Cake May 17, 2013

3 Peaks

Happy Birthday Paul!!

Thank’s to this fellow blogger for the recipe I used for the cake…http://andcute.com/

Also thank’s to my daughter, Alice for making the flags 😉

 

Ingredients

 

3/4 cup unsweetened cocoa powder

1 1/2 cups plain flour

1 1/2 cups granulated sugar

1 1/2 teaspoons baking soda

3/4 teaspoon salt

2 large eggs, lightly beaten

3/4 cup whole milk + 1 tbsp. vinegar (or buttermilk)

3/4 cup warm strong coffee

1 teaspoon pure vanilla extract

 

Method

 

Line a 9” by 13”  baking dish with parchment paper, so it hangs over the edges.

Preheat the oven to 180c/gas 4 1/2.

Whisk together the dry ingrdients (flour, sugar, cocoa, baking soda, salt).

Add wet ingredients (eggs, milk vinegar mix, coffee, vanilla extract) and blend together until well combined, this is quite a runny mixture.

Pour into baking dish. Bake for 25 – 30 minutes.

To make this cake I baked two of these, one for the base and I cut the other one into pieces to build the mountains.

 

I covered the cake with buttercream, also using it to stick the cut pieces of cake together to build the mountains.

 

For the buttercream

 

175g chocolate

225g butter, at room temperature

1 Tbsp cooled, strong coffee

1 tsp vanilla extract

250g icing sugar, sifted

 

Melt the chocolate, carefully in the microwave or in a basin over a pan of hot water, which I find is the safest way. Leave to cool slightly.

In a large bowl beat the butter, coffee, vanilla and icing sugar until smooth.

Add the melted chocolate and beat again until thick and creamy. If it looks too runny to use, simply keep beating – this will thicken the buttercream and improve its consistency.

Once the cake was covered and the mountains put together with the buttercream and covered with buttercream, I coloured a small amount of ready to roll white fondant green and used my garlic press to make the grass.

I rolled more of the white fondant very thinly to make snow for the peaks of the mountains, before placing it onto the mountain peaks I sprayed it with silver shimmer.

 

 

 

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Flapjack Heaven! March 19, 2013

Flapjack

Ok, I know, I’m on a flapjack roll. There is a really good reason for it though. My Son is doing the ”Three Peaks Challenge” in May and will need to take with him some healthy, slow release, energy snacks. Which is why I’m making a few different one’s to find his favourite (it’s what Mum’s do ;-))

For those of you who aren’t familiar with the ”Three Peaks Challenge”, here’s a link to my Son’s page… https://mydonate.bt.com/fundraisers/pauljamesnewton1#.UUEPnhjV7pU.facebook.

The one on the right in the photo is a Raisin & Apricot Flapjack & the one on the left is a Fruit, Nut and Seed Flapjack.

 

Ingredients

 

175/6oz butter

175/6oz golden syrup

175/6oz dark brown sugar

325g/11oz porridge oats

100g/4oz pack of raisin and apricot mix or 100g/4oz pack of fruit, nut and seed mix, I used Whitworths.

 

Method

 

Preheat the oven to 150C/gas 2 and line a 20cm/8in square baking tin with baking paper.

Melt the butter in a medium pan over a low heat. Add the golden syrup and sugar to the butter and heat gently. Once the sugar is dissolved and the butter is melted, remove the pan from the heat and stir in the porridge oats along with either the raisin and apricot mix or the fruit, nut and seed mix.Pack the mixture into the baking tin and squash down. Bake in the oven for 40 minutes.Once cooked, remove from the oven, leave to cool for 15 minutes, then turn out on to a chopping board and cut into squares.

 

 
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