Friday, 29 April 2011

Tempting Chocolate Delight

This is a chocoholics dream. Moist chocolate cake smothered in a generous layer of chocolate frosting.



The Ingredients:

Cake:
40g Cocoa Powder
150g Caster Sugar
1 Egg
125ml Milk
90g NEILL'S®Flour
1 tsp baking powder
0.25tsp bicarbonate soda
20g Butter
0.25tsp Salt
Frosting:
225g of Icing Sugar
55g of Butter
0.5tsp Salt
2tbsp Milk
1tsp Vanilla
3tbsp Cocoa Powder

The How-To:
Preheat oven to 180c.
Cream the butter and sugar together.
Beat in the egg.
In a separate bowl sieve the flour, cocoa powder, baking powder, bicarbonate soda and salt.
Add the dry ingredients to the wet mix alternating with the milk until all ingredients are combined well.
Place the mixture into two lined cake tins.
Bake in the oven for 15 mins or until a skewer inserted comes out clean.
Allow to cool for 5 mins before turning out on a wire rack to cool completely.
Now we need to make the frosting.
Cream the softened butter in a bowl for approx 5 mins until light and creamy.
In a separate dish mix the salt and the vanilla together.
Mix the salt and vanilla mixture into the creamed butter.
Turn your electric whisk onto the lowest setting and slowly add the icing sugar and cocoa powder. The key here is to add it slowly. Making sure each addition is fully combined before adding the next. Continue until all the sugar is added.
Now combine the Milk a tsp at a time.
Finally whip the frosting for approx 2 mins on high speed until light and fluffy.
If you decide to add food colouring or any other liquid flavourings you may need to add 1 or 2 tbsp of icing sugar to thicken it up.
Frost the cooled chocolate cake and decorate how you wish. I love using gold edible glitter on chocolate. The contrast is amazing.
You're Done!

Thursday, 28 April 2011

Chocolate Cake Pops

Ok....we finally gave in to this American craze of cake pops. The concept of cake pops is always pretty similar and is a lot simpler than many people think. Basically a ball of cake on a stick decorated in many (sometimes intricate) designs.

First of all we need to make the cake. To do this follow the recipe below.

The Ingredients:
Cakes:
75g Coco Powder
300g Caster Sugar
2 Eggs
250ml Milk
175g NEILL'S®Flour
2 tsp baking powder
0.25tsp bicarbonate soda
40g Butter
0.25tsp Salt
Frosting:
Half a tub of ready made frosting such as Betty Crocker. I never use ready made frosting but this makes the recipe super easy. However if you prefer to make your own frosting you can use the frosting recipe here. You will only need about 1/2 of this recipe.
200g Milk Chocolate
Selection of sprinkles and decorations

The How-To:
Preheat oven to 180c.
Cream the butter and sugar together.
Add the eggs one at a time ensuring each is combined before adding the next.
In a separate bowl sieve the flour, coco powder, baking powder, bicarbonate soda and salt.
Add the dry ingredients to the wet mix alternating with the milk until all ingredients are combined well.
Place the mixture into two lined cake tins.
Bake in the oven for 30 mins or until a skewer inserted comes out clean.
Allow to cool for 10 mins before turning out on a wire rack to cool completely.

Now for the crazy part. In a large bowl using your hands smash your two cakes up until you get a bowl of what looks like breadcrumbs texture.

Take your frosting and add tablespoons at a time mixing well until the cake crumbs and frosting come together to form a dough which you can roll into small balls. These will form your cake pops.

The size of your cake pop balls are entirely your decision however I think 1.5 inches works best.

Now take your lollipop sticks which you can buy in most craft shops or get them even cheaper in this Amazon link to the left.

Now a trick. Before inserting the sticks into your cake pops you want to tip the end of the stick in some melted chocolate. This is a top tip for helping hold the cake pop on the stick!

Now for the fun part. Decorate these however you wish. You can be as elaborate as you want or as simple as you want. Simplest option which I have demonstrated here is to dip the cake balls into melted chocolate and then cover in chocolate or multi coloured sprinkles. Be as creative as you want. I also added a dusting of edible glitter.

Place your cake pops in the fridge to cool and harden up. This wont take long. Then serve!

Perfect for children's partys and another top tip for displaying cake pops is to take a piece of polystyrene and cover in tin foil or coloured paper and simply stick your cake pops in it!

You're Done!
Vanilla Cake For Cake Pops on FoodistaVanilla Cake For Cake Pops

Sunday, 24 April 2011

Easter Biscuits to Decorate

These really are the simplest biscuits to make and use cookie cutters with. Any left over dough at the end? Freeze it!! :) This recipe makes between 20-30 biscuits depending on the size of your cookie cutters.

The Ingredients:
170g Butter
200g Caster Sugar
2 Eggs
1tsp Baking Powder
1tsp Vanilla Extract/Essence
0.5tsp Salt
310g NEILL'S® Plain Flour

The How-To:
Preheat oven to 200c
Cream the butter and sugar together until light and smooth
Beat in the eggs
Stir in the vanilla extract/essence
In a separate bowl sieve the flour, baking powder and salt together.
Slowly mix the flour into the butter mixture until it forms a dough.
Cover the bowl and place in the fridge to firm up. Leave for at least an hour. 2 if possible.
Now here's the top tip!! Cut out a piece of baking paper which fits your baking tray
Roll the dough out onto this baking paper. Roll until about 0.25/0.5 inches thick
Use your cookie cutters to cut out the shapes on the baking paper. Leave about 1 inch gap between each.
Now peel away the excess dough to leave behind the cut out shapes on the baking paper. (See picture to the right)
Bake in the centre of the oven for 8 / 9 mins. Allow to cool completely before decorating.
Hopefully some of our biscuits we decorated yesterday will give you some inspiration and ideas!

You're Done!



Tuesday, 19 April 2011

Easter Chocolate Birds Nests

Easter is quickly approaching and this is a perfect opportunity to take time out to bake with your children, nieces or nephews. Or even make these quick treats for a children's Easter party!


The Ingredients:
200g Milk Chocolate
4 x Large Shredded Wheat Blocks

How-To:
Measure out the chocolate (Excellent opportunity to get children use to the concept of measuring and using scales)
In a bowl above a saucepan of simmering hot water (Best done by the adult) melt the chocolate until it is smooth with no lumps.
Remove from the heat.
In a separate bowl crush the 4 shredded wheat blocks until there are few large lumps.
Pour the melted chocolate into the crushed shredded wheat.
All the next steps are excellent for kids to do.
Stir until everything is combined 
Place tablespoons of the mixture into muffin cases.
Decorate with chocolate eggs and other Easter themed decorations.
Refrigerate to harden chocolate.

You're Done!

Saturday, 16 April 2011

Special Rainbow Easter Cake

This is a fantastic Easter cake recipe which is simple enough to bake with children and then get them to help you decorate.

The Ingredients:
175g Caster Sugar
175g NEILL'S®Self Raising Flour
175g Butter
3 Eggs
2tsp Vanilla Extract/Essence
1 small tub of rainbow coloured sprinkle decorations
1 batch of our customisable frosting
Cadbury's / Kraft Foods Chocolate Eggs
Some Easter cake decorations found


How-To:
Preheat oven to 180c
Cream the butter and sugar together until light and creamy.
Add the eggs to the mix one by one ensuring each is combined before adding the next.
Stir in the flour.
Stir in the Vanilla.
Stir in the small rub of rainbow sprinkles.
Pour into a cake tin lightly greased and lined with baking paper.
Bake for 30 mins or until when a skewer entered comes out clean.

Make up a batch of our customisable frosting found here coloured yellow

Decorate with chocolate eggs, and any other Easter decorations you can find.

You're Done


Wednesday, 13 April 2011

Dutch Almond Cakes

These are fantastic dainty Danish tea cakes. Perfect to fill your biscuit tin!

The Ingredients:
Batter:
230g Butter
75g Caster Sugar
75g Dark Brown Sugar
240g NEILL'S®Plain Flour
2tsp Almond Extract
0.5tsp Baking Powder
2 Eggs

Filling:
60g Caster Sugar
40g Ground Almonds
0.5tsp Lemon Juice
Half an egg white
Milk and Almonds/Sliced Almonds for decoration

How-To:
Preheat oven to 170c
Cream the butter and sugars together until smooth.
Beat in the eggs and almond extract.
Sieve the flour and baking powder together and stir this into the butter mixture.
Mix until it forms a dough. Refrigerate for at least an hour to firm up.
While waiting we can prepare the filling.
In a small bowl mix the caster sugar, half an egg white, ground almonds and lemon juice. It should form a thick sticky mixture. Set this to the side
In a cupcake tray (with or without paper cases, I find these work fine either way) place heaped teaspoon of the mixture into each case. Press down and make an indent in the centre.
Place about 3/4 of a teaspoon of the filling in the middle. Place another 0.5tsp of the batter on top of the filling and gently press down to cover the filling.
Brush with a little butter and top with an almond or sliced almond.
Bake for 16/17 mins.
Allow to cool and remove from tray.

You're Done!

Saturday, 9 April 2011

Easter Cornbread Muffins

These are fantastic cornbread muffins to make for your family over the Easter holidays.

The Ingredients:
150g Cornmeal (or Polenta in the UK)
120g NEILL'S®Plain Flour
55g Caster Sugar
240ml Double Cream
60ml Honey
60ml Vegetable Oil
1tbsp Baking Powder
2 Eggs

The How-To:
Preheat oven to 190c
Mix the flour, cornmeal, sugar and baking powder in a bowl making sure everything is mixed together well.
In a small bowl beat the 2 eggs together
Make a well in the centre of the flour/cornmeal mixture
Add the honey, beaten eggs, oil and cream and mix together until everything is combined.
Pour the mixture into aprox 8/9 muffin cases in a muffin tray.
Bake for 20 mins or until a skewer inserted comes out clean.
Allow to cool slightly and then serve.

You're Done!

Wednesday, 6 April 2011

Peanut Whirls

These are delicious peanut cookies with a whirl of chocolate frosting on top! Yum!

The Ingredients:
120g Peanut Butter (Chunky or Smooth)
90g Caster Sugar
90g Butter
1 Egg
180g NEILL'S®Plain Flour
3tbsp Honey or Golden Syrup

The How-To:
Cream the butter and sugar together until smooth
Cream in the peanut butter
Beat in the egg and honey/golden syrup
Stir in the flour to form a dough.
Place the bowl of dough in the fridge for at least half an hour to firm up.
Take aprox tablespoons of the dough and roll into balls.
Place on a baking sheet and press down slightly, make an indent in the centre of the cookies.
Bake for 10 mins. Remove and allow to completely cool.
The whirl of chocolate can be made by making 1/4 of our customisable frosting recipe found here

You're Done!
Cookies on FoodistaCookies

Sunday, 3 April 2011

Amazing Lemon Drizzle Loaf !

This is a fantastic Lemon Drizzle Loaf. Refreshing, Moist and is sure to go down a treat!

The Ingredients:
210g Caster Sugar
75g Butter
2 Eggs
220g Plain Flour
120ml Milk
1.5tsp Lemon Extract/Essence
1tsp Baking Powder
100g Caster Sugar
2.5bsp Lemon Juice

The How-To:
Preheat oven to 170c
Cream the butter and sugar together until smooth, add the eggs and beat until fluffy
Stir in the lemon extract/essence
In a separate bowl sieve the flour and baking powder together
Add half of the flour into the butter mixture
Now add half the milk
Stir until combined
Add the second half of the flour and milk and stir until combined.
Pour the batter into a loaf tin. place a rectangle of baking paper in the bottom. This makes it a lot easier to turn out later!
Bake in the centre of the oven for 45 mins or until a skewer inserted comes out clean.
Allow to rest for 10 mins, turn out.
In a separate bowl mix the 2.5tbsp of lemon juice and 100g caster sugar and mix until smooth.
Pour this over the still warm loaf. Allow to cool and soak up the drizzle.

You're Done!

Lemon Brunch Cake