Cranberry and Sunflower Seed Cookies Recipe - Lurpak #GameOnCooks

As a nation we are obsessed with watching, reading about and hash tagging food! Over 10 million of us tune in to GBBO every week. We take to social media to post photos of meals on Instagram and we love celebrity chefs, eagerly buying their latest recipe books. In fact, according to a survey by Lurpak, we spend over 5 hours a week devouring food culture. Yet, when it comes to actually getting our hands dirty in the kitchen, we spend on average just 4 hours cooking! Our interest in all things foodie, seems to be more virtual than physical, but nothing beats a home cooked meal or some good old fashioned baking.

Lurpak's 'Game On, Cooks' campaign is stirring up a cooking revolution, encouraging Brits to turn their screens off and their ovens on. They are challenging us to create something tasty using Lurpak, to share our creations and to inspire others to get into the kitchen themselves. Because, however many recipes you pour over; TV cookery shows you watch or food apps you have downloaded on your phone, you have to get cooking to be a cook! You have to feel the dough in your hands as you work it; smell the glorious scent of fresh baking and hear the sizzle of mushrooms frying in a pan.

Lurpak is a great ingredient for both sweet and savoury recipes. You can mix, fry, drizzle and bake it into all kinds of culinary creations....or you can simply spread it on fresh baked bread or scones.

Here is a really simple recipe using Lurpak butter that is a real family favourite; Cranberry and Sunflower Seed Cookies. It's a great recipe that creates some wholesome treats that the family will love. Easy to make, perfect for sharing! The crumbly, oaty, buttery biscuit is complemented perfectly by the sweet, fruity cranberries and crunchy sunflower seeds.

Cranberry and Sunflower Seed Cookie Recipe

Ingredients

4 oz Lurpak butter

3 oz soft brown sugar

1 tsp vanilla essence

3 oz dried cranberries

1 1/2 oz sunflower seeds

2 oz plain flour

3 oz oats

1/2 tsp bicarbonate of soda

Method

Cream together butter and sugar.

Stir in rest of the ingredients and combine.

Shape into walnut size balls and press down slightly using a fork onto a prepared baking tray.

Bake at 180 degrees for 15 minutes.

If you want to help correct this Great British cooking paradox, remember "screen off, oven on"! Get into the kitchen and share your creations with @Lurpak using the hashtag #GameOnCooks.

Getting my Bake On with Bacofoil

It's the grand final of the Great British Bake Off next week and we are all extremely excited to find out who will take this year's crown. I'm hoping that Tamal will take first place. Watching the series always inspires me to get baking, although the show stoppers and technical challenges are a bit out of my league!

I love baking some good, home made goodies for the family. Whether I'm making Oreo brownies or Red Velvet cupcakes or a vegan chocolate orange cake, home baking always go down well with everyone.

Bacofoil have sent me some of their Easy Bake Non-Stick Paper and their 2 in 1 Parchment and Foil to try out when I bake. I am already a convert to the Bacofoil Non-Stick Kitchen Foil so I was very interested in trying out their other baking products. I now have a drawer full of Bacofoil products in my kitchen!

The Bacofoil Easy Bake Non-Stick Paper is non-stick on both sides so there is no need to grease tins or baking trays, simply line with the paper. It means nothing you bake is going to stick and washing-up is a breeze. It's time saving and gives you confidence in the end results. The paper is also great to use as a non-stick surface for rolling out pastry or dough and it can even be used to make a piping bag.

The 2 in 1 Parchment and Foil can be used in a host of creative ways. The non-stick parchment is lined with foil to insure an even bake. It also acts as an insulator to keep heat in if cooking something in a wrapped parcel. It also allows you to scrunch or shape the paper to create any shape needed for a recipe. The 2 in 1 parchment and foil is freezer and oven safe and the non-stick lining stops food sticking. It's a very useful product to have in the kitchen.

Even Mary Berry would be impressed I'm sure!

The Non-Stick Paper is £2.50 for a 10m roll and it is available in Morrisons stores. Find out more at www.bacofoil.co.uk.

Keep an eye out for a Cranberry and Sunflower Seed Cookie recipe, baked using the Non-Stick Paper, coming soon to the blog!

Eat Your Heart Out Chocolate Cake Recipe #evenbetterbaking

Chocolate cake is one of life's little pleasures.  There is not many things to rival a piece of rich, moist, chocolate cake topped with an indulgent frosting.  So when Dr.Oetker challenged me to try a new chocolatey bake, I decided to make a heart shaped chocolate cake, perfect to share with my lovely husband (and the kiddies too of course!)  We missed our Valentine's celebrations this year as Freddy was very poorly, so by making a gloriously romantic chocolate heart cake, Ian and I will get to have a belated celebration.  Chocolate always tastes better if it's shared with the one you love!

The recipe I chose, Eat Your Heart Out Chocolate Cake, is from the Dr.Oetker's website, where you can find lots of baking inspiration for chocolate cakes and bakes.

I received a parcel of Dr.Oetker's delicious cooking chocolate and edible decorations to use in my bake.  The range makes cooking with chocolate so easy, and with a variety of different products from white chocolate to 90% extra dark chocolate, there is something for all tastes.  The chocolate melts so well whether you chose to use a microwave or to melt it in a bowl over a pan of simmering water.

Eat Your Heart Out Chocolate Cake Recipe

Cake Ingredients

50g Dr.Oetker Fine Cooks' 72% Extra Dark Chocolate

115g butter

225g dark brown sugar

2 eggs

150ml set yogurt

200g SR flour

25g Dr.Oetker cocoa powder

1/2 teaspoon bicarbonate of soda

1 teaspoon baking powder

1/2 teaspoon vanilla extract

Frosting Ingredients

85g Dr.Oetker Fine Cooks' 72% Extra Dark Chocolate

115g butter

175g icing sugar

1/2 teaspoon vanilla extract

Decorations

Dr.Oetker milk and white Chocolate Hearts

Dr.Oetker Silver Pearls

a dusting of cocoa powder

Method

Preheat oven to gas mark 4 / 180 degrees C

Melt the Fine Cooks' Chocolate (I used the microwave on a medium setting but you could melt it in a bowl over simmering water).

Using an electric mixer beat the butter and sugar.

Mix eggs and yogurt together and add to mixture along with other ingredients including melted chocolate.

Beat for 2 minutes.

Place into a 10 inch heart shaped prepared tin (I used a silicone mould with Cake Release).

Cook for 40 - 45 minutes until cake is risen and springs back to touch.

Leave to cool for 15 minutes then turn onto cake rack.

To make frosting melt the chocolate.

Beat together the icing sugar and butter.

Add vanilla extract and melted chocolate and beat until smooth.

Spread over cake and around edges.

Dust lightly with sieved cocoa powder.

Decorate using Dr.Oetker's milk and white Chocolate Hearts and Silver Pearls.

Throughout March, Dr.Oetker wants to celebrate all things chocolatey and is running a competition on Twitter to encourage everyone to have a go at baking their own yummy chocolate cakes and bakes.

To enter, simply Tweet @DrOetkerbakes a photo of a chocolate bake you've made and tell them who you will be sharing it with using the hashtag #evenbetterbaking. You could win a deluxe hamper of Dr.Oetker chocolate products!  

You could try the Eat Your Heart Out Chocolate recipe that I made or one of the other delicious chocolate recipes at www.oetker.co.uk.

Surprise Centre Muffins Recipe

Here is a recipe for a super quick and easy muffin, which hides a hidden surprise inside its moist, vanilla sponge.  A great recipe for the kids to help with that can be adapted for a whole range of different yummy fillings.  You can use Nutella, fruit pie filling, jam, lemon curd, mini Oreos, a square of chocolate or peanut butter.  Whatever takes your fancy!  We made ours using Duerr's Rhubarb & Custard Jam.

Ingredients

140g golden caster sugar

200g plain flour

1 tsp bicarbonate of soda

100ml natural yogurt (I used soya)

2 large free range eggs

1 tsp vanilla extract

140g melted butter (I used vegan Pure)

12 tsp of filling (I used Duerr's Rhubarb & Custard Jam)

sprinkle of demerara sugar to finish

Method

Preheat oven to 170 degrees/GM5 and put muffin cases in a tin.

Mix together flour, sugar, bicarb in a bowl.

In another bowl, whisk yogurt, eggs, vanilla and melted butter.

Add wet ingredients to dry and fold to combine.

Put a spoonful of batter into each case.

Then add 1 teaspoon of the filling.

Top with another spoonful of batter so the filling is completely enveloped.

Sprinkle demerara sugar over the top before cooking for 15-18 minutes.

Allow to cool slightly before eating....jam can get hot!!  They are delicious warm or served with custard for a comforting dessert.  They are great fun and good for experimenting with different flavours.  For example, you could fill with apple pie filling and swap the vanilla for cinnamon. 

Kid Friendly Recipes from The Kids Only Cookbook

We were sent the Kids Only Cookbook by Sue Quinn to try out.  The book is a large size hardback designed to encourage kids into the kitchen.  The unique cartoon style presentation of the book is filled with over 300 full colour photos which will appeal to children.  Little chefs Ruby and Ben demonstrate the recipes and make the ideas really accessible to children.  The recipes are a lot of fun and each one teaches a culinary technique.  Adult Alerts appear throughout the book at potentially dangerous steps to ensure the kids stay safe, but mostly the kids can work independently. Captions and speech bubbles make the recipes really engaging to kids.  Top Tips and Epic Fail warnings are also included to add to the kid appeal.  The design of the book is really quite in-your-face and full on, making cooking look exciting and fresh.

Unfortunately for us, a lot of the recipes involve meat and fish, so it is not the best choice for vegetarian kids. Saying that, there are some good veggie friendly recipes within the pages and other recipes can be adapted to make them suitable.  So we were able to find some good ideas for things to bake in the book.

Many of the recipes are really unique and imaginative.  The Sticky Toffee Pudding in a Jar and the Kick and Roll Tin Can Ice Cream are truly amazing.  Here is a video of one of the recipes being demonstrated by the little chefs.  They make Chocolate Meringue Kisses - and the way they separate the egg is genius!!

                       

We were challenged to do our own video using my own little chefs, Ella, Kizzy and Freddy to demonstrate how to make something from the book.  Kizzy made No-Recipe Pancakes and Freddy made Fairy Bread, helped by his big sister Ella.  The recipes we chose were really easy to do and the children liked the way the recipes were presented in the book.

Here are our videos!

                        

                         

You can buy The Kids Only Cookbook from Amazon currently priced at £9.09 (RRP £12.99)

When Messy Play Meets Baking

As this Easter holiday is so very chilly, our activities are tending to take place more indoors that out.  There is  always a danger that this can end up in nothing more than TV viewing and video game playing, so I am determined to give Freddy some more structured activities to avoid an over-dependence on technology!

Today, Freddy had a fabulous time when he was set loose in the kitchen with 16 plain homemade sponge cakes (that we made together), three tubs of icing, sprinkles and some broken-up leftover Easter chocolate.  He had a totally multi-sensory experience as he sniffed, licked, tasted, touched, mixed and spread icing liberally!  He thought about the smells of the strawberry, chocolate and vanilla; the feel of the icing and the sprinkles between his fingers; the texture of the icing as he spread it and touched it; the shapes of the different sprinkles but mostly the flavours as he chomped on the chocolate and the Hundreds and Thousands!  He made a complete mess but loved every moment of his time.  He even enjoyed washing-up afterwards splashing in the warm, bubbly water and using different shaped vessels to pour water from one bowl to another.  There is so much for him to learn through playing and exploring his environment independently.

If you plan on embarking on some similarly messy play, I recommend using a tray to catch all the dropped sprinkles and smears of icing.  It was much easier tidying up afterwards with the mess contained.  The apron kept Freddy clean (ish!)  I often find it hard not to intervene and take control of activities that I do with Freddy and so it was really nice to take a back seat and simply let him do his thing.  I watched, listened and took photos of his antics and let him explore, completely unhindered by any grown-ups with our pre-conceived ideas on what constitutes fun!

What a lovely way to spend a day!

Thanks to Nick Jr for the chef's hat and silicon cupcake cases that they sent us so Freddy could be one of Dora's Little Cooks! Take a look at this recipe from Dora to bake up some delicious treats that are easy for little ones to help with.  You can find lots of other activities to keep the kids entertained this Easter holiday with Nick Jr online.

Cute Cupcake Recipes

Yesterday was Valentine's Day, so I made some love-themed cupcakes for the family to enjoy. They went down very well and even though I say so myself were pretty damn yummy!!

Best of all though, they were really easy to make.  Although they were very different cupackes, one batch of Pink Vanilla Cupcakes and one of Fruit Topped Chocolate & Chantilly Cream Cupcakes, they started their journey to cakedom in one bowl of mix that was split into two and then had the different flavours added.  It makes bulk cooking so much quicker and easier, and they can go in the oven at the same time.  

Although they were for Valentine's Day, they could be easily adapted to suit any occasion.

The basic mix was an all in one whisked method recipe that makes 24 large cupcakes.

8 oz  baking liquid (Stork or Flora)

8 oz self-raising flour

8 oz golden caster sugar

4 free-range eggs

Then, divide the mixture in two.

Pink Vanilla Cupcakes

Add a drop of pink food colouring gel and a teaspoon of vanilla extract to half of the mix.

Cook at GM 5 for 10-12 minutes until springy to touch.

Cool.

Pipe on swirls of pink buttercream. 

(6 oz icing sugar, 3 oz softened butter, teaspoon vanilla extract and a drop of pink food colouring gel.)

Top with a Haribo love heart sweet and a heart shaped cake topper to finish.

Fruit Topped Chocolate & Chantilly Cream Cupcakes

Add one tablespoon of sieved cocoa powder and 3 tablespoons of milk to the other half of the mix.

Cook at GN5 for 10-12 minutes until springy to touch.

Cool.

Top with Chantilly Cream (whisk 8 fl oz of double cream until almost stiff, then whisk in 1 tblspn icing sugar)

Decorate with quartered strawberries and blueberries and finish with a cake topper.

Our Gingerbread House

I am not the most talented or creative cook out there, but I do love baking with my kids.  I've always wanted to try to make a gingerbread house with them but figured it was a bit out of my league.  When I saw that Lakeland were selling silicone moulds I had to get myself down there to buy myself one.  I was a little bit ridiculously excited at the prospect of building a little house with Ella, Kizzy and Freddy out of gingerbread and sweeties!

We followed the recipe on the pack and pressed the dough into the moulds before cooking it.  It was easy enough for me and my team to do!

When it was cool we turned it out and stuck it together with some thick icing.  We only had a few slight subsidence issues!  When it was set solid, I set Kizzy and Freddy loose on it with chocolate buttons and Jelly Tots and a tube of icing.

They really enjoyed doing it and had so much fun.  I loved Fred's colour co-ordinated windows!  

Breaking it apart to eat was just as enjoyable and it tasted really good.  This is definitely going to be a new family tradition!

Mini Lollipop Cupcakes

Apple Cakes Recipe

Flora Cuisine recently sent me their new Let's Get Cooking recipe book and the ingredients to make one of the recipes, Apple Cakes.  So we got busy baking and made these delicious autumnal cakes!

Apple Cakes

Ingredients

115ml Flora Cuisine

115g caster sugar

115g self raising flour

2 free range eggs

1 teaspoon cinnamon

2 dessert apples chopped

Method

Preheat oven to GM5.

Mix together the Flora Cuisine, sugar, flour, eggs and cinnamon until smooth.

Fold in chopped apples.

Divide between 12 - 18 cake cases.

Cook for 12 - 15 minutes until they spring back when lightly touched.

They were light, moist and had a delicious flavour.  They really are perfect for autumn with the inclusion of apple and warming cinnamon.  They were so easy and quick to make using the Flora Cuisine and the all in one method.  I'll definitely be making these again!

Flora Cuisine...Let's Get Cooking

Flora Cuisine have just launched their Let's Get Cooking recipe book, created by mums for mums.  Featuring 30 recipes chosen by Jean-Christophe Novelli, the cookbook includes ideas for everyday recipes and includes a kid-friendly section for baking with the kids.

I have been sent a copy of the cookbook and the ingredients so I can  try out one of the recipes: Apple Cakes.  I'll be baking these soon and featuring the recipe right here on the blog.

Flora have also launched a weekly competition to win the cookbook and a week’s worth of delicious dinners for a family of four, until Monday 19^th November 2012.  Anyone can enter in one of two ways.

Simply take a look at the recipes on the Flora website where you can download a FREE COPY of the cook book and then either:

• Follow @OfficialFloraUK on Twitter and tweet a bite-size review with a link to the original recipe using the hashtag #CookbookComp
• Or, simply find the recipe you want to review on the website and login with your Facebook details to leave a comment. You will then need to send your details (name, address and contact number) to flora@tmw.co.uk so you can be contacted you if you are one of the lucky winners.

Christmas Planning

It's hard to believe that we have reached the end of October already.  The year that has been 2012 has flown by making a myriad of memories.  With a matter of mere weeks before Christmas comes, I am starting to make mental lists to ensure we have a fabulous time as the year comes to an end.

We have spent many recent Christmases holidaying away from home, which is something we love.  We enjoy having our Christmas meals made for us, we like having a range of activities available for everyone and we like that holiday feeling adding to the togetherness of the season.  This year, because my grandson is due on the 18th December, we have decided to stay at home ready for when the call comes to tell us that the baby has been born.  So I am having to think hard and make plans to ensure we have a wonderful Christmas.  I am quite excited about having a change.

Food is a big part of our family traditions at Christmas.  We love eating the festive fayre that is available at this time of year.  Being vegetarians means that we have to be a bit more creative with our Christmas dinner but there are some traditional foods that we love as much as the next man!

Cheese and Christmas go together perfectly. There is nothing as evocative of Christmas than a cheeseboard, loaded with fabulous blue cheeses like Stilton and Shropshire Blue, alongside a smooth Brie and Camembert, a tangy goat's cheese, a traditional Cheddar and a crumbly Lancashire.  I also love Austrian smoked cheese which reminds me of being a little girl at Christmas.  It was always my favourite and my children now love it too.  Add some top quality crackers and a bunch of grapes and you have the perfect Christmas tea time treat.

A Premium Cheese Selection from Waitrose

A fruit bowl is also synonymous with Christmas.  I love buying a crate of Satsumas which still have the leaves on, making them somehow more special!  I also buy the usual assortment of apples, oranges, bananas, grapes and plums, which the kids can dip into whenever they fancy a fruity snack.  It's much healthier than having mountains of chocolates and sweets permanently accessible!

I love baking for special occasions.  At Christmas, it is wonderful to make traditional gingerbread with the children, yummy frosted cupackes and festive muffins.  It is lovely to cook together and even lovelier to enjoy the spoils of a day's baking while sat down together enjoying a Christmas family movie.

I've definitely got lots to look forward to this year and I'm excited about making my plans to ensure we enjoy lots of fun activities together.   Having my family around is what really makes Christmas special, sharing traditions and indulging in the finest festive fayre.  Plus I'm about to be a Grandma...it doesn't get much better than that!

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My "Washing Machine" Cupcakes

When Appliances Online set the Bake and Win Challenge, I thought I'd have a go at making some cupcakes that are particularly apt as we have nicknamed them the "Washing Machine Cupcake"!  

Using the set ingredients that were listed on the competition page I made:  

Choc Chip Cupcakes with a Swirly Mint Frosting

65g caster sugar

60g light soft brown sugar

125g self raising flour

2 medium free range eggs

125g butter

2 tbsp milk

25g dark chocolate chips

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

Prepare 12 cupcake cases

Put the ingredients into a mixing bowl and whisk together.

Fold in the chocolate chips.

Spoon mixture into the cupcake cases.

Bake for 15 mins or until golden-brown on top and spring back to the touch.

Remove from oven and set aside to cool.

And decorate!

125g icing sugar

60g butter

blue food colouring gel

a few drops of peppermint essence

Whisk together the icing sugar, the butter and the flavouring.  

Add a few drops of milk if necessary to make a piping consistency.

Halve the butter cream and add a drop of blue gel to one of the halves.

Put half blue and half white cream into a piping bag with a star nozzle.

Swirl the blue and white icing on top of the cakes to create a swirly water effect.

Just for fun.... I got the kids to make a cardboard surround for a cupcake and voila...a Washing Machine Cupcake for Appliances Online!!!

Red Velvet Cupcake Recipe

Britmums and Anchor have challenged a number of bloggers to cook up a recipe using Anchor's delicious butter or cream.  As it is Kizzy's birthday today, I spent a very enjoyable few hours baking up cupcakes.  Armed with my Anchor wooden spoon and with my Anchor Butter ready in my butter dish, I had my own mini Great British Bake Off in my kitchen and one of the goodies I made was Red Velvet Cupcakes.  I kept seeing these cupcakes on TV, in fancy cake shops and I even tried one freshly baked by Eric Lanlard at an event last year, and I really wanted to have a go myself.  This was the perfect opportunity!

Ingredients For Red Velvet Cupcakes

4oz softened Anchor butter

4oz caster sugar

2 eggs

4oz self-raising flour

1tsp vanilla extract

4 tbsp buttermilk

10 drops of red food colouring

1oz cocoa powder

1 tsp white vinegar

Method

Preheat oven to 180 degrees and put cake cases into a muffin tin.

Beat together sugar and butter until pale and fluffy.

Beat in eggs one at a time.

Stir in flour, cocoa, vanilla, buttermilk, colouring and vinegar to make a vibrant red mixture.

Divide into cake cases and cook for 15-20 minutes.

Cool on a rack.

Ingredients for Red Velvet Cupcakes Topping

4 fl oz milk

1 egg yolk

1oz vanilla sugar

1-2 tspn cornflour

1 tsp vanilla extract

5 fl oz Anchor double cream

chocolate curls to decorate

Method

Warm milk in a pan.

Mix egg yolk, sugar and cornflour in a bowl.

Gradually add warm milk into the egg mix.

Pour back into pan and heat gently until thickened.  

Leave to cool.

Whip cream until stiff.

Fold into vanilla cream.

Top cakes and decorate.

The verdict was that these cakes were really delicious.  The soft topping was really yummy with its custardy, creamy flavour.  The sponge was vibrant and rich.  They looked really impressive too. This is definitely a cupcake I'll make again and again!!

I'm working with Anchor to promote their brand new Rewards Club, find out how you can get some of their kitchenware as well as more prizes - Anchor Rewards Club.

This is a Sponsored Post.

Win A £20 Wilkinson's Voucher

I posted earlier this week about National Cupcake Week and how Wilkinson's stocked a great range of kid friendly baking utensils that helped to make cooking with kids fun!  From cookie cutters to silicone baking moulds, the range is colourful, durable and practical...perfect for cooking up a storm in the kitchen!

If you fancy buying some of Wilko's fabulous cookery utensils yourself, how about entering this giveaway to win a £20 Wilkinson's Voucher!?  Of course you don't need to spend it on bake ware, you could get stationery, toiletries, confectionery or any thing else from their extensive range of items for the home and garden.  It's really easy to enter with the Rafflecopter form and a winner will be drawn at random after the closing date of October 1st 2012.  Good luck!!


a Rafflecopter giveaway

It's National Cupcake Week

Making Baking A Piece of Cake

This week (the 17th - 23rd September) is National Cupcake Week.  Here Inside the Wendy House, we love the odd cupcake or two and here are a couple of our past creations (with links to the recipes)!

Coffee Cupcakes

Bailey's Cupcakes

Baking is such a lovely activity to enjoy with the kids.  So when Wilkinson sent us some baking goodies to try out we were most pleased!  They have a range of durable, colourful and practical accessories which are perfect for encouraging the kids into the kitchen.  The range includes silicone moulds, aprons, scales and utensils, making baking a piece of cake!  It is all such good value.  A pack of 12 bright coloured silicone cupcake moulds cost just £2!  Kids' utensils start at just £1, and have an element of fun that will make them want to help out with cooking.  They are never too young to start!

We received some great cookie cutters in assorted shapes which will make some very appealing, bite size  cookies or gingerbread.  We also have a butterfly shaped cake mould, cup cake cases and an icing bag.  They are all very kid friendly, but also fully functional and good quality. 

So later this week we will be baking ourselves some yummy cupcakes ... how about these delicious Oreo Cupcakes filled with pieces of  Oreo and topped with vanilla buttercream??  It is National Cupcake Week after all!

Oreo Cupcakes

There are four ways to shop at Wilkinsons, the high street 'home of family value' retailer:

In store, from the catalogue, online at www.wilkinsonplus.com or by phone on 08456 080807.

Silent Sunday - Mini Baker

Bailey's and Chocolate Cupcake Recipe

Recipe For Bailey's & Chocolate Ganache Cupcakes

With a rich, glossy and creamy Bailey's flavoured chocolate ganache on top of a chocolate cupcake, these are perfect cupcakes for the grown-ups to indulge in!

Ingredients

Makes approx. 15

5oz SR Flour
1oz Cocoa Powder
6oz Liquid Baking Fat
3 Free Range Eggs
6oz Unrefined Sugar

200g Dark Chocolate
75ml Bailey's Irish Cream

Method

Combine all the cupcake ingredients together and beat until well combined.

Divide into approx. 15 cupcake cases in a tin.

Cook for approx. 10 minutes at GM 6.

When cooked and cooled make the ganache.

Melt the chocolate in a pyrex bowl over a pan of boiling water.

When melted remove from the heat and beat in the Baileys.  This takes a bit of effort but keep beating until thick and glossy.

Spoon onto the cakes and leave to set.

Enjoy!!

Rainbow Birthday Cake #Project 52

Today Ella is 16.  She wanted a Rainbow Birthday Cake so last night after Blogcamp I made a four tier sponge in different colours helped by Fred and Kizzy.

This morning we decorated the cake!

The finished result!!