Featured

Posts Tagged ‘cocoa powder’

what you need:

4oz /110g  butter or margarine, softened
4oz/110g caster sugar
2 medium eggs
110g  self-raising flour, sifted
4oz /15g cocoa powder
2-3 drops of vanilla extract
4oz /110g butter or margarine, softened
4oz /110g  caster sugar
2 medium eggs
4oz /110g  self-raising flour, sifted
15g cocoa powder
2-3 drops of vanilla extract

What you do:

Preheat the oven to 180C /350F /Gas Mark 4.

Place the baking cases into a 12-hole fairy cake baking tray.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Gradually beat in the eggs and the vanilla extract. If the mixture starts to curdle, add a little flour.
Fold in the remaining flour and cocoa powder with a large metal spoon.
Place spoonfuls of the mixture into the baking cases and bake in the preheated oven for 10-15 mins until well risen and firm to the touch.

Remove the fairy cakes from the oven and leave to cool on a cooling rack.

For the decoration:

Choose your desired colour of fairy cake icing, massage the pouch for 1 min to loosen the icing, then snip the corner off the pouch and pour a small amount of icing over each cake. Using a knife, spread the icing thickly over the fairy cakes.

Decorate the cakes using the writing icing and sprinkles to make scary faces.

Make them as scary as you dare!

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

Chocolate cake
115g slightly salted butter, softened
115g  Caster Sugar
1 tbsp Golden Syrup
2 medium Eggs
115g self- raising flour
1 tsp baking powder
2 tbsp cocoa powder
Frosting
75g full-fat cream cheese
2 tbsp Golden Syrup
125g  Icing Sugar
Cake pop sticks
Decoration
200g plain chocolate, melted
200g white chocolate, melted
Sprinkles of your choice

What you do:

For the cake pre-heat the oven to 180C/350F /gas 4.

Grease and base line a 20cm round cake tin.
Put all of the ingredients for the cake in to a large bowl and beat until smooth. Transfer to the cake tin and level, then bake for 20-25 minutes until springy to touch and a skewer comes out clean when inserted into the centre of the cake.

Leave to cool in the tin for 15 minutes then turn our and cool completely. Best left for a day before making the cake pops.

Mix the frosting ingredients together until smooth. Crumble the cake into fine crumbs into a bowl, add the frosting and mix together to make a moist textured mixture that sticks together. Cover with cling film and refrigerate until firm about 1 hour. (you can leave this mixture in the fridge for up to 3 days at this stage).

Take rounded tsps of mixture, and roll into a firm balls with your hands. Place on a sheet of greaseproof paper on a flat plate or tray. Makes about 20 balls. Put into the freezer for about half an hour to firm.

Have ready a polystyrene block or a florist block (oasis). Take a pop stick and dip into one of the cooled melted chocolates, about 2cm deep. Insert immediately into a cake ball, about halfway through. Now dip into the chocolate, making sure the cake ball is coated all over then gently tap the cake pop over the bowl to remove excess chocolate. Place in the block and scatter sprinkles before the chocolate sets, which will be quite quick as the cake is cold from the freezer.

Repeat with the rest of the cake balls using both of the melted chocolates. The pops will keep for a week in an airtight container in the refrigerator.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

1 cup dark chocolate or milk chocolate
1/2 cup powdered sugar
3 tbsp corn syrup
3 cups vanilla wafers, crushed into crumbs
1/4 tsp salt
2 tsp vanilla essence
1/2 cup of dark rum (or brandy or whiskey)
Coatings: powdered sugar, cocoa powder, crushed nuts, and/or sprinkles

What you do:

In a  saucepan, melt the chocolate on low heat. Remove from the heat and stir in the icing sugar and corn syrup. Beat in the vanilla wafers (and nuts if you are using them). Next stir in the salt, vanilla and rum until well combined. Refrigerate the mixture until firm.

Form the mixture into small 1″ balls. Roll in the coatings of your choice.

Store in an airtight tin or they will dry out quickly.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

width=”300″ height=”262″ class=”aligncenter size-medium wp-image-1015″ />

What you need:

9oz / 250g plain flour
1 tsp bicarbonate of soda
7 oz /200g caster sugar
1 egg
1 tsp vanilla extract
6 fl oz / 180ml milk
4 fl oz / 125 ml vegetable oil

for the butter cream:

4 fl oz / 120ml milk
2 1/2 tbsp plain flour
4 0z /110g unsalted butter
4 oz / 100g caster sugar
2 tsp cocoa powder

what you do:

Preheat oven to 180 C / 350F / Gas 4
Line the baking trays with greaseproof paper.
In a bowl sift together the flour,bicarbonate of soda, cocoa powder & sugar.
In another bowl, stir together the egg, oil & milk until well mixed.
Gradually stir in the sifted dry ingredients to the egg mixture.
Drop the mixture a tablespoonful at a time separately onto the prepared baking trays.
Bake for around 10 to 12 minutes in the oven, until firm to touch.
Allow to cool on baking trays for about 5 minutes before removing to wire racks to cool completely.
To make the buttercream: In a medium saucepan, whisk together the 120ml of milk and 2 1/2 tablespoons flour. Cook over medium-high heat, stirring frequently, until thick. Remove from heat set aside to cool. In a medium bowl, Beat together the butter, 100g sugar, 1/2 teaspoon salt and 1 tablespoon vanilla. Stir in the cooked milk mixture and beat for an additional 20 minutes, until really fluffy. Sandwich filling between two discs.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

7oz / 175g self raising flour
1/2 tsp baking powder
1 1/2oz / 30g cocoa powder
2 eggs
4 tbsp / 60 ml milk
5 oz / 125g caster sugar
4 oz /100g margarine or butter
2 ripe banana’s
For the icing:
60g (2.5 oz) margarine or butter
1 x 15ml spoon (1tbsp) cocoa powder
250g (9oz) sieved icing sugar
3 x 15ml spoons (3tbsp) hot milk

1 packet of chocolate buttons to decorate.

What you do:

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

In a large bowl,sift together the flour, baking powder,& cocoa powder.
Place all the other ingredients in a blender in the order in the list. (The mixture will look curdled , but is fine).
Pour this mixture into the dry ingredients in the bowl, then combine it together with a wooden spoon.
Pour the mixture into a 7inch / 18cm round tin & bake in the oven for around 1 hour testing with a skewer to see if it’s done.

For the topping:
Melt margarine, blending in cocoa, then stir in icing sugar & milk . Beat until smooth and thick.
Then spread evenly over the top of the cake & decorate with chocolate buttons.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

1 1/2oz / 40g self raising flour.
1 tbsp /15 ml cocoa
2 oz / 50g margarine
2 oz / 50g castor sugar
1 egg
a few drops of vanilla essence
1 tbsp / 15ml milk

For the sauce:

2oz / 50g soft brown sugar
1 tbsp / 15ml cocoa
1/4 pint / 150ml hot water.

What you do:

Preheat the oven to 190C / 375F gas mark 5.
Cream together the margarine & sugar, then beat in the egg & the vanilla essence.
Sift the flour & cocoa powder together & fold into the mixture, adding enough milk to make a soft consistency.
Pour into a very well greased oven proof dish, preading evenly.
(The mixture should half fill the dish) . Set aside.
Mix together the sugar & cocoa in a mixing bowl. Stir in the hot water & pour over the cake mixture.
Bake for around 30 – 40 mins.
When cooked the cake mixture will have risen to the top leaving the chocolate sauce at the bottom.
Serve hot or cold.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

100 gm butter (softened)
100 gm caster sugar
2 eggs
100 gm self-raising flour
2 tbsp cocoa powder

For the butter cream:

250 gm butter, softened
1 tsp vanilla extract
600 gm icing sugar
2 tablespoons milk

What to do:
Preheat the oven to 180C /350F / gas mark 4.

Cream the butter and sugar together, then beat in the eggs a little at a time & with the last of the egg add a little of  the flour ( this will stop the eggs from curdling )  then add the rest of  the flour & the cocoa powder &  cream all together.  (Add a drop of milk to the chocolate mix if it is too stiff.)
Spoon into muffin tins lined with paper cases .

Bake for around 8 minutes.

A tip to test if cooked is to gently touch the top with your finger , if it springs back up then its done.

Cool on a wire rack.

Butter cream:

In a large bowl, cream together the butter and vanilla. Blend in the sugar, a quarter at a time, beating well after each addition.

Gently add the milk , and continue mixing until light and fluffy.

Decorate with chocolate eggs.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

4 large bananas ( sliced)
55 g / 2 oz brown sugar

60 g / 2 1/2 oz semi-sweet chocolate chips
4 tbsp unsalted butter, softened, ( divided into 2  2tbsp)
340 g / 12 oz crumble  mix
2 tbsp sugar

55 g / 2 oz cocoa powder
55 g / 2 oz milk, divided
225 g / 6 oz  whipping cream
2 tbsp icing sugar

What to do:

Preheat the oven to 200C /400F / gas mark 6

Lightly grease a sandwich baking tin.

Mix together the banana slices, brown sugar, chocolate chips, and 2 tbsp  butter in a bowl. Spread evenly into the prepared pan.

In a different bowl mix together the crumble  mix, sugar, cocoa powder, remaining 2 tbsp butter, and 2 tbsp milk . Using your fingers or a fork, combine until you get a moist crumble. Spread the topping evenly over the banana mixture. Bake until golden brown, 15 to 20 minutes. Let cool.

When you are ready to serve, whip the cream with the icing sugar. Serve the crumble topped with the whipped cream or Serve with crème fraîche

VN:F [1.9.20_1166]
Rating: 9.5/10 (2 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

100 gm butter (softened)
100 gm caster sugar
2 eggs
100 gm self-raising flour
2 tbsp cocoa powder

For the butter cream:

250 gm butter, softened
1 tsp vanilla extract
600 gm icing sugar
2 tablespoons milk

Sugar strands ( for decoration)

What to do:

Preheat the oven to 180C/ 350F/gas 4.

Cream the butter and sugar together, then beat in the eggs a little at a time & with the last of the egg add a little of  the flour ( this will stop the eggs from curdling )  then add the rest of  the flour & the cocoa powder &  cream all together.  (Add a drop of milk to the chocolate mix if it is too stiff.)
Spoon into muffin tins lined with paper cases .

Bake for around 8 minutes.

A tip to test if cooked is to gently touch the top with your finger , if it springs back up then its done.

Cool on a wire rack.

Butter cream:

In a large bowl, cream together the butter and vanilla. Blend in the sugar, a quarter at a time, beating well after each addition.

Gently add the milk , and continue mixing until light and fluffy.

Spoon a little of the butter cream over the top of each cake, then sprinkle over the sugar strands (or anything of your choice)

 

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)