Caramel Egg Filled Chocolate Crinkle Cookies

I have recently started a commission for Essence Magazine, which is distributed to homes in Surrey and can be found online. Its a great magazine….well, why else would they commission recipes from The Daisy Cake Company?!!

Every month I provide Essence with a brand new, unseen Daisy Cake recipe, and I can now let you, my loyal blog readers, share March’s recipe.

If you click on the photo above, you can read the whole magazine (which is really very very good!!). Turn to page 32 and you can see The Daisy Cake Diet’s Caramel Egg Filled Chocolate Crinkle Cookies in full.

Because, what else would you do with all those extra Caramel eggs you’ll be getting in the next couple of weeks?!!

Its been a while……

Weeeeell, hello there stranger!

How are you?

I know, I know, it’s been a while, but you wouldn’t believe how busy I’ve been. Let me give you a quick run-down of what’s been happening since I spoke to you last.

My dream of owning my own tea-room and cake shop was screaming louder and louder at me, so on December 4th I handed in my notice from a full-time career, to take a part-time job, which would allow me to spend more time making and selling cakes. I had a month before starting the new job, so as it was coming up to Christmas I thought I’d get some shopping and planning done.

Hmmmm, well that plan quickly went out of the window, when within hours of handing in my notice I had been offered a commission by Good To Know to write 100 recipes!!! How fab is that?!!!!! But the deadline was just 3 weeks away  - not so fab – Christmas was cancelled as the baking began.

With a little help from my Mum, I got in the kitchen and wrote, baked and photographed 100 unique recipes, many of which can now be found on the Good to Know website, and some of which you will find links too below. Everyone that came within 100 metres of the house left with a baked good of some description, as one point I was baking 10 different recipes a day…..it was tough, but someone had to do it!!

I then started my new job in the New Year, which although part time is still amazing. It involves Shoes, Dancing, Shoes, Strictly Come Dancing, Sparkly Dresses….did I mention shoes? Oh, how I looooove shoes!!!

I’ve also been baking every week! So what with shoes and baking I am now what you call a very very busy girl!!

I’m sorry if I’ve neglected you, but I hope the links below make up for it a little bit, and then next week we’ll get back to being proper friends again eh?

Have a catch up, maybe a cake or biscuit or two?…

Looking forward to it already!!!

If you want a list of all my recipes, click here, but here are a few I’ve selected to share with you:

Granary Flatbreads

 

Rosewater Cupcakes with Vanilla Buttercream

Homemade Twix

Cranberry and Orange Upside Down Cake

Cream Cheese Sweetie Biscuits

Chocolate Crackle Cookies

 

Creme Egg Cupcakes

OK, so Easter is over. You’ve got a tonne of chocolate eggs sitting around waiting to be eaten. What do you do with them?

Eat them?

Nah…..let’s not be boring about this……why not bake them in a cupcake?

This is one of the easiest, but most impressive tricks to pull off.

If you can bake a cupcake, and have a freezer then, seriously, you can do this!!!!!!

Firstly, freeze your eggs……NO, NO……..don’t all run down to the local fertility clinic! I mean put your Creme Eggs, Caramel Eggs, or whatever delights you’ve been given this past easter in the freezer for a minimum of 3 hours. They have to be frozen solid!

Next mix up a thick batter. I used my Victoria Sponge Cake Mix, but any thick batter will do. Even a box mix if you want……..Remember as your cupcakes will be half chocolate egg, you will either need only half the normal amount, or be willing to make double the amount of cakes - which isn’t so bad!!

Line a cupcake tray with cases and put a spoon of batter in the bottom of each case. Next place a frozen egg in each case and cover with batter until the case is about 2 thirds full. The egg may poke out of the top, but don’t worry, the cake will rise and cover it up.

Now bake, as per your recipe states.

As your cakes bake, your egg will defrost and will be just at melting point as your cakes are ready.

Remove from the oven, and transfer to a wire rack to cool. Once fully cooled, frost as usual.

Didn’t I tell you it was easy?!!!!!!!

This should work with most types of chocolate eggs, both Mini and standard sizes. Please be aware the consistency of the egg may change with the freezing and baking process.  I haven’t tried hollow eggs, but I don’t think it’ll work too well

Daisy Cake Company’s Now on Flickr

Daisy Cake Company’s photostream on Flickr.

Now you can view a full Daisy Cake Company gallery on Flickr. Loads of scrummy cakes and biscuits to see!

Valentine Bake and Craft Competition Entries 2012

Reblogged from cakeboule:

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Update:  You can see the winner here.

The virtual sounds of plans, laughter, a few 'ah ha' moments and whoops of twitter joy have headed my way as people created their Valentine bake and craft entries bringing out their creative and romantic sides. Take a few minutes to look through these wonderful virtual entries and click on the images to visit their pages…

Read more… 667 more words

Cakeboule's inspiration for Valentines has worn off

Blackberry and Apple Open Pie

This post has nothing to do with the recipe below, but I feel compelled to share as I have told a few people this today, and I think it’s been enlightening.

Today I burnt myself – badly. But that’s not it……

I burnt myself taking a tea spoon out of a jacket potato……..that’s it!! I baked a jacket potato with a teaspoon inside (as I always do) as it half the cooking time.

Its a great tip, and one I feel I should share with you all! Stick a teaspoon (or skewer as someone else suggested) into the middle of a potato. Put it in the oven, and while the oven temperature cooks the potato from outside in, the spoon heats up and cooks it from inside out.

Another great tip is, when you take the potato out of the oven, remember the spoon is very very very hot, and should NOT be touched with bare hands!! I have a melted thumb and index finger to prove this point!

Now onto the recipe…well I needed something to console myself after turning my hand into molten flesh and it had to be easy, because I was temporarily disabled, and this is just too easy for words.

Blackberry and Apple Open Pie

Remember the pastry I made for my Sausage and Fried Onion Rolls? Well I had a bit left over!

I rolled it out, directly onto a piece of greasproof paper, until it was roughly a 12″ circle.

I spread about the middle 8 inches with apricot jam.

In the fridge I had a Braeburn apple, which I peeled, cored and sliced and laid over the jam. I then sprinkled it with brown sugar and cinnamon

I also had a few blackberries (apple and blackberry – classic combo!) which I dotted around, and then I crumpled all the sides up.

I then gave the pastry a quick egg wash, sprinkled with a bit more brown sugar (demerara this time), popped it on a baking sheet and baked in a moderate oven for 25 minutes.

I served it with ready made custard, and it was delish! I completely forgot about my maimed hand for all of 3 minutes while I ate it!!

Apologies for the poor photos, but it was my right hand I’ve burnt (and I’m right handed) and left handed photography is not my strong point!