Aphrodite’s Love Potion Cupcakes - Ooh La La.....!!

I love you
Ich liebe Dich
Je t'aime
S' ayapo
Ti amo
Te amo

Oh yes L-O-V-E is in the air, it’s Valentine’s Day this Saturday when Cupid that little love rascal, draws his bow, aims and fires his stream of arrows and brings amour to people around the world. On this day hopefully, loved ones will be showered with gifts by their beloved to display their affections be it with, flowers, chocolates, champagne, cards, or romantic meal just for two or even baking something special for them. I find that showing your loved one in your life you’ve baked something unique for them is very personal and romantic. It’s baked with love from your heart and this could be in the form of a heart shaped cake, cupcakes, cookies, just let your imagination take control. But do take a look in my Valentine’s section for further ideas for that special someone in your life this Valentine’s Day.

Aphrodite’s Love Potion Cupcakes - showing all the sprinkles

For Valentine’s Day this year I have started wooing my amour "Mr R" with a batch of my own “Aphrodite’s Love Potion Cupcakes”! I hope you like the name of my cupcakes? I chose Aphrodite because she is the mythological Greek Goddess of love and beauty!

Today I am sharing with you my recipe for these cupcakes, which have a gorgeous vanilla sponge with added chunks of white chocolate suspended through and with a luscious Swiss meringue buttercream frosting. The decorations are personal preference and of course opt for whatever sprinkles etc you wish – just let the love flow and bake from the heart!

Aphrodite’s Love Potion Cupcakes - Ooh La La.....!!

I am speedily posting these cupcakes that I want to share with you today before going out with my daughter this evening. I’m most looking forward to visiting all my ‘dear’ blogging friends tomorrow to view those new creations you been posting ;0)

Aphrodite’s Love Potion Cupcakes

Aphrodite’s Love Potion Cupcakes!

Makes approx 19 cupcakes

Ingredients
225g (8 oz) softened unsalted butter
225g (8 oz) caster (superfine) sugar
4 eggs, lightly beaten
1½ tsp vanilla extract
Approx 6 tbsp milk – you may need less
225g (8 oz) plain (all purpose) flour
2 tsp baking powder
Pinch of salt
100g (4 oz) white chocolate chips
For The Swiss Meringue Frosting
300g (11 oz) softened unsalted butter
75g (3 oz) vegetable shortening – I use Trex
300g (11 oz) caster (superfine) sugar
5 large egg whites
2 tbsp golden syrup or light corn syrup
Pinch of salt
1¼ tsp vanilla extract
Edible pink food colouring paste (optional)
Decorations
Sprinkles, sugar flowers, sprinkling sugar –or own preference

You will require 2 muffin trays lined with 19 paper-cases, a sugar thermometer for the frosting recipe and a piping bag with a star shaped tip.

Method

Preheat the oven to 180°C/fan 160°C/350°f/Gas mark 4. Sift the flour and baking powder together and leave aside for later. Beat the butter with the sugar until light and fluffy in colour and texture. Add a little of the beaten egg at a time and beat in well with each addition. Beat in the vanilla extract until combined fully into the mixture. Fold through the flour gently with a large spatula or metal spoon until fully incorporated. Add a little of the milk at a time folding through gently until you have a good dropping consistency then lastly fold through the chocolate chips. Spoon the mixture with equal amounts into each muffin case then place into the preheated oven. Bake for 20-25 minutes until nicely golden on top or until a skewer inserted into the centre comes out clean. Leave in the trays to cool for 5 minutes before turning out to cool completely.

To make the Swiss Buttercream Frosting: I used a stand mixer for this – cream the butter and vegetable shortening until light and fluffy in colour and texture, but not too soft. Place the mixture into another bowl and leave aside for later. Wash the mixing bowl from the stand mixer ready for later. Place a saucepan with water onto simmer, in a heat proof bowl combine the butter, sugar, golden syrup or light corn syrup, egg whites and pinch of salt into the bowl and place on top of the simmering saucepan. Keep stirring frequently until all the sugar granules have dissolved and the temperature on the sugar thermometer reads 60°C/140°F. Using an electric mixer with the whisk attachment whip the egg white mixture in a clean bowl on a medium to medium high setting until the outside of the mixture bowl feels just cool enough to touch. The mixture will look white and fluffy and very thick. Add the butter mixture and vanilla and whisk again on a medium setting until the frosting is smooth, creamy and almost resembles whipped double cream. Dived the mixture equally , if using coloured frosting, into two separate bowls and add a little edible colour paste to one and stir through to make a pink frosting. Place the white icing into a piping bag fitted with a star nozzle and pipe the tops of half the cupcake batch with the white frosting add sprinkles of choice. Wash and thoroughly dry the piping bag and nozzle and fill with the pink frosting and continue to pipe the tops of the remaining cupcakes and add sprinkles of choice. Enjoy!

Wishing you a very romantic Valentine’s Day on Saturday and may your day be filled with amour too– Rosie x

A Delightful Gift of A Book & Homemade Chocolate Brownies

I’m not sure if you recall that I was delighted to celebrate with a ‘dear’ Blogging friend Aparna @ My Diverse Kitchen her very first year of blogging? If you would like to refresh yourself with my post and view photos of my baked Hummingbird Cake and where the recipe originated from please click [here].

I am extremely honoured to announce that with 60 outstanding entries that Aparna received from around the Blogosphere my Hummingbird Cake won her judges over!!! No one was more flabbergasted than I that my cake had been chosen to win!! I am also the proud and very fortunate recipient of Asha Khatau’s Vegetarian Cuisines of the World cookbook, which was the winning prize for one sweet/ dessert submission for this event. I would therefore like to take this opportunity to send my many thanks to you Aparna for such a wonderful book. I am totally in awe of it with so many beautiful recipes. Your personal inscription in the front cover of the book, letter and beautiful bookmark are very touching and I feel extremely privileged to have received this gift! I have a few recipes already bookmarked that I would like to try out first. My many thanks once again to you Aparna - Hugs & kisses Rosie.

My love affair of homemade chocolate brownies began only a few years back. This came about after purchasing Nigel Slater’s, The Kitchen Diaries cookbook when it first came out in print. I was drawn like a moth towards light when I discovered Nigel’s 24-carat brownie recipe, which by the way is phenomenal! I enjoyed that gooey centre with an intense chocolate flavour, which a brownie always seems to deliver. Although these brownies are not Nigel’s they are definitely good with a hint of added coffee to enhance the chocolate flavour. Served with a scoop of vanilla ice cream it makes a perfect dessert to revel in!

Chocolate Brownies

Makes 24 pieces
Ingredients
100g (4 oz) unsalted butter + extra for greasing
200g (8 oz) dark chocolate 70% coco solids, broken up
250g (9 oz) caster (superfine) sugar
4 large eggs
1 tsp vanilla extract
1tsp strong brewed coffee, cooled
60g (2 ½ oz) plain (all-purpose) flour
60g (2 ½ oz) cocoa powder

Method

Preheat the oven 180°C/fan160°C/350°F/gas mark 4. Grease and base line a 20.5cm x 25.5cm (10 in x 10 in) brownie or baking tin.

Put the chocolate in a heatproof bowl and melt over a bowl of gently simmering water. Remove from the heat to slightly cool a little until required. Beat the butter and sugar together until fluffy. Gradually add the eggs one at a time, and then add the vanilla extract and cooled coffee beating in. Add the melted chocolate and mix well. Sift the flour and cocoa powder into the mixture and carefully fold in until all incorporated. Spoon the mixture into the prepared tin and smooth the top over with a spatula. Bake for 20 minutes until firm but fudgy – the chocolate will continue to cook a little more removed from the oven. They are meant to be gooey in the middle – it’s what makes them so gorgeous! Put the tin on a wire to cool a little more before cutting into pieces. Delicious eaten with Vanilla ice cream!

I leave you with a few more pics of the snow we have here.

Malteser Cake & Oh What A Snowy Day!

Malteser Cake

The weather forecast predicated snow and this is just what we got! As I type the snow is still falling this evening! It’s was reported on the B.B.C. News as being the worst snow fall in 18 years!

snowy view

On the upside I’ve seen children playing snow balls and making snowmen and thoroughly enjoying themselves! I really loved the snow as a child but now I would rather be in a warm kitchen baking or cooking rather than playing snowballs outdoors these days! The signs of old age creeping on.........

My Rosemary covered in snow

I baked my son’s favourite Malteser cake this weekend, which comes courtesy of Nigella Lawson’s book Feast. It’s not a swanky cake but if you adore Maltesers this is a wonderful take on them with a malty chocolate sponge and malt chocolate icing and adorned on the top with a crown of Maltesers. I did add an extra little bit of bling by sprinkling over some edible gold glitter. I can’t recall how many times I have baked this cake now for different occasions but it always seems to do the trick and everyone loves it *including Mr R* whom is a secret Malteser eater *giggle*. I kid you not, we can be watching a DVD and when I look up at the ending a huge bag has been devoured! I will leave you with that thought lol......

Malteser Cake

Makes 8 - 10 slices

Ingredients
For The Cake:
150g soft light brown sugar
100g caster sugar
3 eggs
175ml milk
150g butter
2 tbsp Horlicks (malted powder drink)
175g plain flour
25g cocoa powder, sifted
1 tsp baking powder
½ tsp bicarbonate of soda
For The Icing and decoration
250g icing sugar
1 tsp cocoa powder
45g Horlicks
125g unsalted butter
2 tbsp boiling water
2 x 37g packets Maltesers
*Take whatever you need out of the fridge so that all the ingredients come to room temperature*.

Method

Preheat the oven to 170°C/325°F/Gas Mark 3. Butter and line two 20cm (8 in) sandwich cake tins with baking parchment.

Whisk together the sugars and eggs in a mixer. Heat the milk, butter and horlicks powder in a saucepan until the butter melts, hot but not boiling. When the sugars and eggs are light and frothy, beat in the hot horlicks mixture, then fold in the flour, cocoa powder, baking powder and bicarbonate of soda. Equally divide the mixture between the two cake tins and bake for 25 minutes, by which time the cakes should be raised and will spring back to the touch. Let them cool in their tins for 5 – 10 minutes before turning out to completely cool on a wire rack.

To make the icing: place the icing sugar, cocoa powder and Horlicks in a food processor and blitz to remove any lumps. Add the butter and blitz again, stopping to scrape down and start again. Pour the boiling water down the funnel with the motor running until you have a smooth buttercream.

Sandwich the cold sponges with half the buttercream, and then ice the top making a swirly pattern. Place Maltesers all the way around the outside edge of the cake.

Banana and Chocolate Loaf ~ Sweet & Simple Bakes.

Time has come again to show case our monthly bake over at Sweet and Simple Bakes. This month Maria presented us with a delicious recipe for Banana and Chocolate Loaf. This is the simplest of bakes to make with an amazing texture and flavour. It’s also a fabulous tried & tested recipe just what Sweet & Simple Bakes is all about! I always seem to have a few ripe bananas lurking in my fruit bowl and I really loathe throwing away food! A slice of this loaf cake served with a steaming cuppa is perfection in my book anytime of the day.



Please do call by Sweet and Simple Bakes and view the round-up of our other bakers; also if you fancy joining in our monthly bake, we would be most delighted to have you bake with us!

Banana and Chocolate Loaf

Serves 10-12

Ingredients

250g (9oz) self-raising flour
Pinch of salt
1 tsp baking powder
150g (5oz) caster sugar
100g (3 ½ oz) butter, softened
2 eggs
1 tsp vanilla extract
Finely grated zest of 1 orange
475g (17oz) whole bananas (about 4 small ones), peeled
75g (3oz) dark chocolate chips

13 x 23cm (5x9in) loaf tin *I used a 900g (2 lb) loaf tin*

Method

Preheat the oven to 170°C /325°F/ Gas mark 3. Lightly butter and line the loaf tin with parchment paper. Sift the flour, salt and baking powder into a large bowl. Add the sugar and butter and, using your fingertips, rub it in until the mixture resembles coarse breadcrumbs. Whisk the eggs, vanilla extract and orange zest in another bowl. Add the bananas and mash very well with a potato masher. Add the chocolate chips. Make a well in the centre of the dry ingredients and pour in the banana mixture. Gently but thoroughly bring all the ingredients together with a wooden spoon, and then pour into the prepared loaf tin. Smooth the top and bake in the oven for 1-1 ¼ hours or until a skewer inserted into the middle comes out clean. Allow to cool for 5 minutes before removing the cake from the tin and leave to cool on a wire rack.

Banana Cake with Praline Filling& White Chocolate Ganache ~ The Cake Slice Bakers!

January seems to have deluded me and all good plans I had made seemed to have failed me until now. I have been taking a short break, due yet again to my ongoing back problem; but hey ho upward and onward and the baking commences in Rosie’s kitchen once again!! So please do join me in celebrating yet another great bake from ‘The Cake Slice Bakers! This event is hosted by two lovely ladies Giggi and Katie. The nominated book we are baking from this year is, Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne. Most importantly the cake this month being baked is; ‘Banana Cake with Praline Filling& White Chocolate Ganache’.

I didn’t find this cake finicky or over imposing to create in effect it was much simpler than I had thought and a dream to make. The sponge has banana and cinnamon flavours running through and everything just seems to work well together; Oooooh the sugared coated pecans are simply gorgeous; but mixed with a little white chocolate ganache for the filling puts a whole new dimension to a blissful experience! Just when you thought it couldn’t get any better it does with the cake being covered with *slurp* white chocolate ganache!! Decorated with sugared pecans and I added a little edible gold glitter and a few gold sugared balls for decoration. A must bake for any cake lover out there!.......

Banana Cake with Praline Filling& White Chocolate Ganache

Sourced from Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne. I haven’t got x 3 -9 inch (23cm) cake tins so I used x 3 -8 in (20cm) cake tins instead without any problems

The Cake:

Makes a 9-inch triple layer cake

3 cups of cake flour ** see below**

3 and 1/2 teaspoons of baking powder

1 and 1/2 teaspoons of cinnamon

1/2 teaspoon of salt

3/4 cup of milk

1/2 cup of ripe mashed bananas

8 ounces of softened unsalted butter

2 cups of sugar

7 egg whites

Praline Filling:

1 cup sugared pecans, cooled

1 and 1/2 cups white chocolate ganache

Sugared Pecans:

1 and 1/2 cups pecan halves

3 cups vegetable oil

1 cup confectioners sugar

White Chocolate Ganache:

8 ounces of white chocolate chopped

2 and 1/2 cups of heavy cream (double cream)

1 and 1/2 teaspoons vanilla extract

**The recipe calls for cake flour and if you only have all-purpose (plain) flour on hand, you can substitute ¾ cup (105 grams) all-purpose (plain) flour plus 2 tablespoons (30 grams) cornstarch (cornflour)**

CAKE:

Preheat the oven to 350F degrees. Butter three 9-inch round cake pans. Line the bottom of each pan with parchment paper or wax paper.

Sift together the flour, baking powder, cinnamon, and salt. Set aside dry ingredients. In a food processor or blender, process the milk and banana into a smooth light puree. Set aside.
In a large bowl cream together the butter and sugar until light and fluffy. On medium high speed, beat in egg whites 2-3 at a time until smooth. Scraping down the sides of the bowl between egg additions.

With the mixer on low speed add the dry ingredients and banana puree alternately in 2-3 additions, beating until just blended. Scrape down the sides of the bowl and beat on medium-high speed for 1-minute. Divide the batter among the cake pans.

Bake for 20-25 minutes or until a cake tester comes out clean when inserted into the centre of each cake. Let the cake layers cool in the pan for 10 minutes. Then turn out onto a wired rack and remove the paper liners. Then cool completely one hour.

To assemble the cake, put one layer, flat side up, on a cake stand or serving plate. Cover the top evenly with half of the praline filling, leaving a 1/4"-inch margin around the edges. Place the second layer on top, again flat side up, cover it with remaining filling. Finally add the third layer and frost the sides and top with the white chocolate ganache. Garnish with sugared pecans.

Praline Filling

With a large chef's knife chop the pecans. Or pulse in a food processor being careful not to turn into paste. Add the sugared pecans to the white chocolate ganache and stir to mix well.

Sugared Pecans

Place the pecans in a medium sauce pan, add water to cover, and heat to a boiling. Boil the pecans slowly until they are swollen and soft 5-8 minutes. Drain the nuts well in a sieve for about 5 minutes. (Do not pat dry; the nuts must remain damp.)

While the nuts are draining, heat the oil in a large heavy saucepan or deep fat fryer t0 350F degrees.

Set half of the nuts aside. Dust the remaining nuts in the sieve with 1/2 cup of powdered sugar. Shake the sieve to coat the nuts evenly, letting any excess sugar fall away. Immediately add the coated nuts to the hot oil. Fry until golden brown about 2-3 minutes. Using a slotted spoon scoop the nuts out and drain them on several thicknesses of paper towels. Repeat the process with the remaining nuts.

White Chocolate Ganache

Put the white chocolate in a medium heat proof bowl. In a small sauce bring 1/2 cup of the cream to a boil. Pour the hot cream over the chocolate. Let stand for 1-minute, then whisk until smooth. Let the white chocolate cream stand until cooled to room temperature.

In a chilled bowl with chilled beaters beat the remaining 2 cups of heavy cream and vanilla until softly whipped. Stir in the white chocolate cream and beat until fairly stiff. Taking care not over beat, which would cause the ganache to separate.

If you would like to view more Banana Cake with Praline Filling & White Chocolate Ganache made by other members of The Cake Slice, then please visit our blogroll site: The Cake Slice Bakers!

Chocolate Hazelnut Nutcracker Cake ~ The Cake Slice Baker’s

This month I am pleased to reveal our third bake from ‘The Cake Slice Bakers! This event is hosted by two lovely ladies Giggi and Katie. The nominated book we are baking from this year is, Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne and what a delicious cake for this festive period and just perfect in every way! I am pleased to share with you the ~ Chocolate Hazelnut Nutcracker Cake. I am scheduled posting this bake to ensure it is posted in good time as I am planning on a little Christmas shopping first thing today!

Chocolate Hazelnut Nutcracker Cake

Sourced from Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne.

I haven’t got x 3 -9 inch (23cm) cake tins so I used x 3 -8 in (20cm) cake tins instead without any problems. I also made chocolate stars and added sprinkles to my cake instead of chocolate curls for decoration.

Makes one 9inch triple layer cake

Ingredients – for the cake layers

1 cup skinned hazelnuts (about 4 ounces)

10 whole graham crackers (5½ oz), broken into pieces

1¼ cups sugar

2 ounces unsweetened chocolate, finely grated

10 eggs, separated

¼ cup vegetable oil

1 tsp vanilla extract

½ cup all purpose (plain) flour

1½ tsp pumpkin pie spice (mixed spice)

1 tsp baking powder

Dark chocolate curls for decoration or stars as in my case and sprinkles

Method – for the cake layers

1. Preheat the oven to 325 ° F/170°C/Gas Mark 3. Butter the bottom and sides of 3 9inch cake tins. Line the base with parchment paper and dust the sides with flour, tap out any excess.

2. Spread the nuts onto a baking tray and toast for 10-12 minutes until lightly browned. Leave to cool completely. Increase the oven temperature to 350 °F/180°C/Gas Mark 4.

3. In a food processor, grind the graham crackers to crumbs. Transfer to a bowl and set aside. Add the toasted nuts to the processor (no need to wash) and add ¼ cup of sugar. Pulse until the nuts are finely ground, but do not blitz too much or else it will form a paste. Add the nuts, graham cracker crumbs and grated chocolate together in the bowl and mix.

4. In a large bowl, whisk the egg yolks and ½ cup of sugar using an electric mixer until well blended. Add the oil and vanilla slowly, beating until ribbons begin to form on the surface of the mixture. Then, fold in the chocolate nut crumbs.

5. Place the egg whites in a clean bowl and beat until thick and foamy. Gradually add the remaining ½ cup of sugar, continuing to beat until the whites form stiff peaks. Fold a third of the egg whites into the yolk mixture and mix well to slacken the mix. Sift over the flour, spice and baking powder and fold in. Gently fold in the rest of the egg whites until no streaks remain but do not over mix.

6. Divide the batter between the three pans and bake for 25-30 minutes until a toothpick comes out clean. Let the layers cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.

7. To assemble the cake, place a layer on a cake stand, flat side up. Sprinkle it with a third of the rum syrup and let it all soak in for 1-2 minutes. Spread ¾ cup of crème Chantilly over the top, right to the edge. Repeat with the remaining layers, letting the syrup soak in before adding the crème.

Use the rest of the crème to cover the sides of the cake. Decorate the top with dark chocolate curls.

Rum Syrup

¼ cup sugar

¼ water

¼ cup dark rum

Combine the sugar and water in a small saucepan. Place over a medium heat, stirring until the sugar dissolves. Remove from the heat and add the rum. Allow to cool before using.

Crème Chantilly

2 cups heavy (double) cream

3 tbsp confectioners (icing) sugar

1½ tsp vanilla extract

Combine the cream, sugar and vanilla in a chilled bowl and whip until the cream is stiff but not too thick or buttery.

If you would like to view more Chocolate Hazelnut Nutcracker Cakes made by other members of The Cake Slice, then please visit our blogroll site: The Cake Slice Bakers!

Chocolate Kris Krinkle Cookies

Sleigh bells ring, are you listening,
In the lane snow is glistening,
A beautiful sight,
We’re happy tonight,
Walking in a winter wonder land.........

The appearance of these cookies reminds me of snow covered bark on winter trees and so perfect for this time of year! They are very easy to make but oh so very delicious! They bake like magic in the oven, cracking on the tops to show off an amazing chocolate interior and white covered snow drifts of icing sugar. Upon taking that first bite you will find a scrumptious fudgy centre that takes you into a sweet sensation of chocolate ecstasy!

On another note; Mr R (hubby) has a nasty flu type virus and of course I have to nurse him back to health. I will try this week to view your creations my ‘dear’ blogging friends but if not I hope you will understand ~ Rosie x

Chocolate Kris Krinkle Cookies

Makes approx 20 cookies

Ingredients
175g (6 oz) plain chocolate, chopped
50g (2 oz) unsalted butter
175g (6 oz) plain flour
1 tsp baking powder
½ tsp salt
2 eggs, at room temperature
150g (5 oz) caster (superfine) sugar
1 tsp vanilla extract
60g (2½ oz) icing (confectioners) sugar

You will need 2 baking trays lined with non-stick baking paper

Method

Melt the chocolate and butter in a heat proof bowl over a pan of simmering water, cool slightly. In a separate bowl mix the flour, baking powder and ½ teaspoon salt.

Beat the eggs and sugar with an electric whisk until pale for about 2 minutes. Reduce the speed and add the chocolate mix and vanilla extract. Add the flour mixture until blended together. Cover the bowl with cling film and chill in the fridge for 1½ hours or up to 2 days.

Preheat the oven to 170°C/fan oven 150°C/325°F/Gas mark 3.

Put the icing sugar onto a large plate. Shape the dough into 4cm (1½ in) balls and roll in the icing sugar. Put the sugared balls onto the prepared baking tray and press down lightly with your hand to flatten. Bake for 12 - 15 minutes for soft centres and set edges. Let the cookies cool on the baking tray for 5 minutes before placing carefully onto a wire rack to cool.

I am sending my Chocolate Kris Krinkle Cookies to Susan at Food Blogger who is hosting a superb event – Eat Christmas Cookies, season 2, Christmas Cookies From Around The World. Susan is posting cookies and links on her site as they are sent into her from participants. I have linked above the event if you would like to participate. If you would like to view the cookies that participants are sending in [click here].


I am also sending these Chocolate Kris Krinkle Cookies to Jerri @ Simply Sweet Home for her lovely ‘Christmas festival’.

Christmas Edible Gift #2 ~ Cranberry & Almond Fudge

This fudge is a little sensation it’s so easy to make without the need for a sugar thermometer! Just a few combining of ingredients on the heat and of course stirring before being placed into a lined baking tin for chilling. Once chilled, the fudge can be cut into pieces; its texture is very creamy and sweet and with the addition of dried cranberries and almonds makes a perfect edible gift. Divided up in to little cellophane bags and tied with a festive coloured ribbon, this would make a lovely Christmas gift for family or friends.

Happy Cook @ My Kitchen Treasures is hosting a charming event for Homemade Christmas Gifts and I am submitting my fudge into this event. She is posting a round-up here where you’re able to view all the homemade gifts that have been submitted.

Cranberry & Almond Fudge

Ingredients
275g (10 oz) Icing sugar
150ml (¼ pint) full fat milk
75g (3 oz) dried cranberries
50g (2 oz) butter
60g (2½ oz) flaked almonds ~ toasted lightly
¼tsp almond extract
300g (11 oz) white chocolate, chopped a little

Method

Line a 20cm x20cm x5cm (8x8x2 in) baking tin with foil, extending the foil over the edges of the tin.

Butter the sides of a heavy based saucepan and add the icing sugar, milk and butter; stir the ingredients together with a wooden spoon. Stir over a medium heat until the mixture boils and the sugar is dissolved. Reduce the heat to medium-low and boil the mixture for 5 minutes without stirring. Reduce the heat to low. Add the white chocolate and stir on the low heat until the mixture is smooth. Stir in the dried cranberries, lightly toasted almonds, and almond extract. With a spatula spread the mixture evenly into the prepared tin. Cover with cling film or foil and place in the fridge to chill for 6 hours or until firm. Lift out the fudge with the foil from the tin and cut into 2.5cm (1 in) squares.

To toast the flaked almonds, spread them on a baking tray in a single layer and bake in a preheated oven 180°c/fan oven 160°C/350°F/Gas mark 4. Toast for 10 minutes or until golden brown, flipping the flaked almonds over in the baking tray after being in the oven for 5 minutes to evenly toast them.

Chocolate Christmas cake ~ Sweet and Simple Bakes Event!!

We are now nearing closer into the seasonal celebration of Christmas for those of us who celebrate this festivity. This month at Sweet and Simple Bakes Maria presented us with a gorgeous recipe for a Chocolate Christmas cake.

Maria encouraged our creative side to come out in this bake with the scope of what type of icing and decorations each baker wanted to use. I always make my own mincemeat each year and a jar (400g) comes in handy just for this bake alone each year. This is such a beautiful tasting cake and one that doesn’t require an awful lot of work. The chocolate combines well with all those swollen fruits in the mincemeat and a few extra sultanas and raisins added into the mixture. I used fondant icing to cover the top only of my cake and left it white this year with a few cut out stars in fondant and a little bit of bling-bling from edible glitter and sugar golden balls. I attached a lovely bright red ribbon around the centre of the cake with a bow to signify Christmas.

Chocolate Christmas Cake

Ingredients
150g (5 oz) soft butter
150g (5 oz) light muscovado sugar or soft brown sugar
2 eggs, lightly beaten
185g (6½ oz) self-raising flour
40g (1½ oz) cocoa powder
400g (14 oz) jar of mincemeat
80g (3 oz) each of sultanas and raisins
50g (2 oz) blanched almonds chopped
100g pkt of white chocolate chips or white chocolate chopped up

You will need a 20cm (8 in) springform tin. Lightly butter the inside of the tin and double line the tin with baking paper or greaseproof paper.

**For Decoration see link below**

Method

Preheat the oven to 160°C/fan 140°C/Gas mark 3.

Place all the ingredients in a large mixing bowl and beat together for a minute or two until all the ingredients are thoroughly mixed. Spoon into the prepared tin and bake in the oven for 1¾-2 hours until a skewer inserted into the centre comes out clean. You will probably need to cover the cake with foil towards the end of cooking time to prevent the top from browning too much. Leave the cake to cool in the tin for a few minutes before turning out onto a wire rack to cool completely.

To view how to line a tin or for ideas on decorations and icing please visit Sweet and Simple Bakes!

If you would like to make your own vegetarian mincemeat please visit Sweet and Simple Bakes for the recipe!

Sweet Potato Cake ~ The Cake Slice Baker’s Event!!!

This month I am pleased to reveal our second bake from ‘The Cake Slice Bakers! This is a new baking event hosted by two lovely ladies Giggi and Katie. The aims and objectives of this group are to bake a cake each month for a year from a selected book. This is a great event because reflecting on my cookbooks, somehow I never seem to work my way through them and only cook or bake certain things. The book we are baking from this year is, Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne. A fantastic book packed from end to end with lovely recipes and eye-catching pictures of gorgeous cakes to drool over.

This time around we chose to bake a Sweet Potato Cake. Being Halloween end of last month, this certainly was a fitting cake for this festivity. I was intrigued by the use of sweet potato in the recipe; on the other hand take for example cakes that have potato, carrots, pumpkin, and courgette in them, they are great flavoursome cakes so sweet potato must work in the same way or would it? Well having tried a slice of this cake I can vouch this is one scrumptious cake. The sweet potato wasn’t dominant and the wonderful spices bended through well, I am positive this cake is akin to carrot cake. I served my cake for Halloween dressed up in pumpkins I made from fondant icing and a few shop brought sprinkles; I didn’t want you to think here, oh she’s gone and lost her marbles and still celebrating Halloween lol.

I haven’t got x 3 -9 inch (23cm) cake tins so I used x 3 -8 in (20cm) cake tins instead without any problems of the mixture overflowing in the oven, (thank goodness!)

A must try cake you’d be surprised at its taste!

Sweet Potato Cake

Sourced from Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne.

Makes a 9 in (23cm) triple layer cake, serves 16 -20 people. You will require x 3 -9 inch (23cm) cake tins.

Ingredients
2 medium or 1 large sweet potato (12 ounces)
3 cups of cake flour ** see below**
3 tsp baking powder
1½ tsp ground cinnamon
¾ tsp of freshly grated nutmeg
¼ tsp ground cloves
5 eggs, separated
2¼ cups sugar *I used caster sugar*
1 stick plus 2 tbsp (5 oz) of butter, at room temperature
1½ tsp of vanilla
1¼ cups of milk

**The recipe calls for cake flour and if you only have all-purpose (plain) flour on hand, you can substitute ¾ cup (105 grams) all-purpose (plain) flour plus 2 tablespoons (30 grams) cornstarch (cornflour)***

**If fresh potato is not available you could use canned sweet potato, yams or pumpkin puree**

Method

Preheat the oven to 400°F/200°C/fan oven 180°C/Gas mark 6. Prick the sweet potatoes in 2-3 places and place on a small baking dish and bake for 1 hour or until the potatoes are very soft. Remove from the oven and cool slightly.

Reduce the oven temperature to 350°F/180°C/fan oven 160°C/Gas mark 4. Butter the bottoms and sides of the pans and line with non-stick baking paper or greaseproof paper. Butter the paper also.
When the sweet potatoes are cool, peel off the skin and remove any dark spots. Cut the potatoes into chunks and puree in a food processor until smooth.

Measure one cup of potato puree and set aside.

Sift the flour, baking powder, cinnamon, nutmeg and ground cloves into a large bowl and set aside.

In a bowl of an electric mixer add the egg whites and attach the whip attachment. Beat on a medium speed until the egg whites are frothy, raise the speed to high and gradually beat in ¼ cup of sugar. Continue to beat until the egg whites are moderately stiff.

In another large bowl with a paddle attachment, combine the sweet potato, butter, vanilla and remaining sugar. Beat until light and fluffy. Add the egg yolks one at a time. Make sure to scrape the sides of the bowl after each egg yolk is added. With the mixer on low speed, add the dry ingredients and milk alternately in 2-3 additions, making sure to begin and end with the dry ingredients.

With a large spatula, fold in one fourth of the eggs whites into the batter to lighten. Then fold in the remaining egg whites until no streaks remain. Making sure to not over mix or this will deflate the batter. Divide the batter among the three pans equally.

Bake for 25-30 minutes or until a cake tester comes out clean. Let the cake layers cool in the pans for 10 minutes. Then turn out the cake layers onto a wire rack and cool completely at least 1 hour.

To assemble the cake, place one layer flat side up on to a cake stand. With a pastry bag fitted with ½ inch round tip and filled with chocolate cream cheese icing, pipe a boarder around the edge of the cake. Fill the centre with orange cream filling smoothing it to the edge of the boarder. Place the second layer on top and repeat the process. Place the third layer on top and use all the chocolate cream cheese frosting to cover the top and sides of the cake.

Chocolate Cream Cheese Frosting

Makes 3 cups

Ingredients
10 ounces cream cheese at room temperature
1 stick (4 oz) butter at room temperature
16 ounces of powdered (icing) sugar; sifted
1½ ounces of unsweetened chocolate melted and slightly cooled

In a large mixing bowl, beat together the cream cheese and butter until fluffy. Slowly add the powdered (icing) sugar to cream cheese butter mixture. Making sure to scrape down the sides of the bowl. Then beat until fluffy 2-3 minutes.

Measure out 1 cup of frosting and set aside.

Add the melted chocolate to the remaining icing in the bowl and beat until well combined.

Orange Cream Filling

Ingredients
1 cup of reserved cream cheese icing from above
2 tablespoons of frozen orange juice concentrate, thawed
¼ tsp of orange extract
***I added fresh orange juice and the zest of 1 orange due to unable to buy frozen orange juice concentrate***

Stir together all the ingredients until well mixed.

If you would like to view more Sweet Potato Cakes made by other members of The Cake Slice, then please visit our blogroll site: The Cake Slice Bakers!