Chocolate

All posts tagged Chocolate

Cake Chocolate

Published December 9, 2013 by Daisy Cake Company

 

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Now I know you may think the title of this post is a typo….Cake Chocolate? Surely that should say Chocolate Cake…..well, actually NO!!!

This is one of the easiest recipes ever!! FACT!!

What makes this recipe so easy is using an ingredient which has already been mixed. I promise I haven’t lost my mind, but this recipe includes shop bought cake mix.

Huh? Really?????……..yup, really!! You did read that right…….

shop     bought     cake     mix!!!

I know, I know, but haven’t you all got enough to do over Christmas without making treat making more complicated than needs be? You’ll thank me for this recipe.

I promise…..

Ingredients

300gms Milk Chocolate. Doesn’t need to be expensive, just your favourite Milk Chocolate

200gms White Chocolate

4tbspn Cake Mix. I used Victoria Sponge mix, but use whatever flavour you fancy.

Sprinkles

Line a baking sheet with some greaseproof paper.

Break the Milk Chocolate into a plastic bowl and pop into the microwave. Blast for 20 seconds at a time on the highest setting. Stirring between each burst until just melted – watch that you don’t burn it.

Pour onto the greaseproof paper and spread to a rectangle approximately 10″ X 8″ and put to one side to set

Repeat the melting process with the White Chocolate.

Now, for the cake bit…….add the cake mix to the melted White Chocolate and whisk until completely dissolved and disappeared.

Pour the White Chocolate on top of the Milk Chocolate and spread out.

Sprinkle the sprinkles. I used red and green Christmas trees. Ho Ho Ho

Put aside to set (should be done in an hour or so at a coolish room temperature, or pop in the fridge for an hour)

Chop into interesting shapes, break into pieces, or just bite into the whole big slab…..that’s your choice!

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Halloween Cupcakes

Published October 20, 2013 by Daisy Cake Company

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Oooooooooo…aaaaaaahhhhhh….arrrrghhhhhhh

Are you ready for Halloween?!!!

With these incredibly easy Cupcake Decorations you will more than thrill any Trick-or-Treaters that come to your door.

Ingredients
For each cupcake, you will of course need cupcakes – homebaked from scratch, baked out of a box or shop bought, any will do.
Frost each cupcake with buttercream or frosting coloured with orange food colouring
Also, prepare some melted chocolate in a piping bag or zip-loc bag with the corner cut off.

Spidersweb Cupcakes
These need no extra ingredients than those listed above.
First, on a piece of greaseproof paper, using the melted chocolate, pipe spiders webs, and spiders. This may take a few practice goes, but don’t forget every spiders web is different and they’re not always neat and tidy. To make it easier, you may want to draw some webs onto a piece of paper, which can be placed under the greaseproof and traced with the chocolate. Place the spiderswebs into the fridge for 10 minutes to set.
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Once they are set they will peal easily from the greaseproof paper and can placed onto the cupcakes.
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Ghost Cupcakes
Extra ingredients: Marshmallows and Ready-to-Roll Fondant Icing
Place a marshmallow on top of the buttercream and put an extra blob of buttercream on top.
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Roll the fondant to approximately 2mm, and cut a 3-4″ disc with a pastry cutter (or freehand if you’re feeling artistic).
Drape the fondant over the marshmallow dHall
Finish by piping 2 eyes and a mouth with the melted chocolate
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Graveyard Cupcakes
Extra ingredients: Chocolate Sprinkles and Malted Milk or Nice Biscuits
With the melted chocolate pipe RIP onto the reverse of the biscuits, and put them into the fridge for 10 minutes to set.
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Cover the buttercream in chocolate sprinkles.
Once the chocolate on the biscuits has set, insert the biscuits into the buttercream to resemble gravestones.
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So there you have it, 3 simple but very effective cupcake designs that are perfect for a scary Halloween party.
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Coconut Chocolate Cookie Bars

Published September 30, 2013 by Daisy Cake Company

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<So…summer seems to be over. But hasn't it been good?! Well it has here…………

We've enjoyed warm weather (actually a bit hot on a couple of occasions, but I promised not to complain after last years rain!), long days and pleasant evenings filled with dog walks and sitting outside pubs with a cold cider. It's definitely been a vintage summer that will remain in the memory for a very long time.

But………the evenings are drawing in! There's a chill in the air and it's time to get in the kitchen baking. As autumn turns the trees red and brown, there's nothing better than filling the house with warm baking smells, and have I got just the recipe to start the autumn baking season……..have I indeed!

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Coconut Chocolate Cookie Bars

Makes 12 – 16 Squares
Ingredients:
130gms Light Brown Sugar
120gms Butter
200gms Plain Flour
¼tspn Salt
1tspn Bicarbonate of Soda
2 Eggs
250gms Cream Cheese
180gms Icing Sugar
100gms Chocolate Chips
4tbspns Desiccated Coconut

Preheat your oven to 170c (150c Fan), Gas Mark 3.
Grease a 22cm square baking tin
With an electric mixer, cream together the Butter and Light Brown Sugar
Sift together the Flour, Salt and Bicarbonate of Soda and mix into the creamed Butter and Sugar
Add 1 Egg and beat until combined into a thick dough
Press the dough into the base of the tin and bake for 8 minutes
Whilst the base is baking, beat together the Cream Cheese, Icing Sugar and remaining Egg
After the base has been baked for 8 minutes, remove from the oven and evenly sprinkle over the chocolate chips and coconut.
Pour over the Cream Cheese mixture and bake for further 20 to 25 minutes, or until the Cream Cheese is set.
Remove from the oven and allow to cool fully before turning out and cutting into square.

Tip: Although these bars can be eaten when cooled, they are best chilled for 30 minutes to firm up the Cream Cheese topping.

This recipe first appeared in Essence Magazine in print and online.

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Caramel Egg Filled Chocolate Crinkle Cookies

Published March 10, 2013 by Daisy Cake Company

Crinkle CookiesI 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?!!

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Chocolate Sponge Push Pops

Published March 30, 2012 by Daisy Cake Company

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I attend a few fairs and markets every year, with an offering of cupcakes and biscuits.

When I have a table covered in cupcakes, there a are a few things I’m guaranted to see and hear…..

* “Oooo, they look too good to eat” to which I always reply, “but cakes are made to be eaten”.
* Parents will always, very firmly say “Point to the one you want….don’t touch it!”
* “But we haven’t had lunch yet!” usually said by a man when his lady points to the chocolate cupcakes.
* “Mummy can you hold this” as a small child passes their parent a cake, minus buttercream, looking slightly squished and a bit gooey

And its this last one I am attempting to help with through this post.

A cupcake for a small child is a beautiful treasure……but once the delight of the pretty buttercream swirl is consumed the cake sometimes looses its appeal and gets handed back to Mum for safe keeping. What does she do witit with? Hold it for the rest of the day? Eat it? Put it in her handbag to become a pile of crumbs?

So the solution…….Push Pops

There a many bonus’s to Push Pops……firstly, you can sandwich buttercream between cake, half way down the Push Pop, so the attractive sweet gooey bit isn’t just on the top. And secondly, when the attention has moved to elsewhere, there is a lid, so when it’s put in a handbag there will be no crumbs to spill into the bottom.

There is a downside however……they are a little pricey, BUT, they can be washed and reused.

You can buy them from a few places. I bought mine from Amazon.

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Chocolate Sponge Push Pops

Push Pop Holders
Chocolate Cake – about 1″ thick. If you can’t be bothered to bake, shop bought will work just fine.
Chocolate Buttercream, preferably in a piping bag
Marshmallows for decoration

Firstly, use your Push Pop container as cutter, and cut discs out of your cake.

Now its just a case of construction:
Place one disc of cake in the bottom of the container.
Pipe some buttercream on top of the cake.
Pop some marshmallows in.
Repeat.

How easy is that?

All the joys of a cake, with less of the little hands cupcakes, squishy mess!

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Because of the cost it is unlikely I will be selling them at fairs, as I’m not sure parents will be willing to pay the extra.

White Chocolate Marshmallow Cups

Published February 7, 2012 by Daisy Cake Company

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I’m very proud to be British, and why wouldn’t I be?

Reasons I love being British:
A good cup of Tea
Victoria Sponge
A Royal Family giving us extra holiday days last year and this
The British music scene and Glastonbury Festival
Digestives, Bourbons and Custard Cream biscuits
Eastenders – enough to make anyone feel grateful for their lives
A variety of weather we can talk about
The full English breakfast (although I forgo the black pudding)
and a good Sunday roast!

I’m not saying its all great….we also have the boredom of the Premier League, Marmite and Jaffa Cakes but never mind……

However, sometimes I read blogs, written by bakers and cooks in America and as a baker of sweet goodies I often long for their variety of ingredients: butterscotch chips, Twinkies, peanut butter chips, corn syrup…..the list is endless.

So you can imagine my excitement when I went shopping on Saturday, and found the all American Marshmallow Fluff, Cookies and Cream Hershey Kisses and Strawberry Spread. I bought them all, with no idea of what to do with them, just pleased I was able to buy them in MY supermarket in Surrey.

It hasn’t taken me long to use them and here is my first recipe using one of new ingredients, just for Valentines Day which is super easy and uses only 2 or 3 ingredients!!!

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White Chocolate Marshmallow Cups

100gms White Chocolate
9 teaspoons of Marshmallow Fluff Spread
Red food colouring
Sprinkles and glitter for decoration

Start by putting a metal cupcake tin in the fridge – I just happened to have a heart shape one for Valentines

Break the chocolate into a bowl and melt it in the microwave. Do it in 10 – 20 second burst, to make sure it doesn’t burn

Mix a few spots of red food colouring in. Keep adding until you get a just the colour you want.

Take the cupcake tin out of the fridge and swish some of the melted chocolate around the bottom and sides of 6 of the holes. As the tin is cold, it should set pretty instantly, but put it in the fridge just to set it properly

After 15 minutes take it from the fridge and repeat. If your melted chocolate is not runny enough, put it back in the microwave for 10 seconds

After the second coat of chocolate has set, spoon one and a half teaspoons of marshmallow spread into each chocolate lined hole and spread it to the edges

Cover the marshmallow with a final layer of chocolate and decorate with sprinkles or glitter

Pop your creations back in the fridge to fully set for an hour of so

Getting your marshmallow cups out of the tin can be tricky, but if you dip the base in hot water for a matter of seconds, they should just slip out.

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