125g Melted Butter
300g Chockie Digestives
700g light Cream Cheese
200ml Soured Cream
200g Icing Sugar
100ml Double Cream
2 Packs of Mini Creme Eggs
200g Milk Chocolate
Crush your Chockie Digestive Biscuits,
Melt the butter and stir in the crushed Chockie biscuits
press the mixture into a lined cheesecake/quiche dish and chill for 25 mins.
Whisk the double cream until stiff put to one side.
then in a separate bowl mix the cream cheese,soured cream & icing sugar together,then fold In the double cream.
Mix in 1 bag of Mini Creme Eggs cut in half in the creme cheese mixture.
Then Spread the mixture over your chilled biscuit base then chill for another 25 minutes.
Then melt the 200g milk chocolate and pour and spread over the cheese cake and decorate with the bag of mini eggs you have left!
WARNING! Unwrap the mini eggs before use 😉
Carrot cake anyone ? this is my recipe for carrot cake, Ive tried a few over the past couple of years and adapted the ingredients
180g Soft brown sugar
2 large Eggs
150ml sunflower oil
3 heaped teaspoons mixed spice
200g grated carrots
100g chopped walnuts/hazelnuts
2 teaspoons grouns cinnamon
100g icing sugar
50g mixed nuts
Oven to 170ºC, gas mark 3,
Put sugar, eggs and oil in a bowl and whisk 2–3 minutes until the sugar has dissolved. Next add the flour and spice.
Now add the rest of the cake ingredients. then divide the mixture between the tins.
Bake the cakes in the oven for 30 minutes or so until firm but spring like.
While the cakes are baking whisk the mascarpone, cinnamon and icing sugar in a bowl. then place in fridge until needed.
once the cakes have been removed from the oven and are cold take one of the cakes and put roughly a third of the icing on the cake then place the other cake on top, and cover the top and sides with the the remaining icing mixture, once this is done cover and decorate with the mixed nuts,
As its Easter this weekend I thought I would share my cadburys cream egg cupcakes,
Ingredients for cupcakes
200g Caster sugar
200g S/R flour (can be exchanged with gluten free if you wish)
1 tsp baking powder (can be exchanged for Gluten free)
280g Icing sugar
12 mini cadburys creme eggs.
Directions for Cupcakes
Beat the butter until soft and creamy, add the sugar and continue to beat/whisk add the eggs and flour and milk, and beat until you have a batter like consistency
spoon the cake mixture into 12 cupcakes/muffin cases and bake in the oven for 15-20 mins at 180′
now blend together the icing ingredients to make the buttercream icing, when this is done take 2 tablespoons of icing and set aside in a bowl,
ice the cakes with a nozzle of your choice, I used the wilton 2A nozzle, when you have iced the cakes with the white icing get the icing you have set aside in the bowl, add a couple of drops of yellow food colouring to it and mix so it so it resembles egg yolk colour, then put 1 teaspoon on each iced cup cake, then place the mini cadburys cream egg on top.
180g self raising flour
200g caster sugar
80g cocoa powder
1 tsp baking powder
45ml vegetable oil
100ml warm water
24 ferrero Rocher
preheat oven to 170′ combine all ingredients in a mixer – whisk well,
place 1 spoonful of the mixture in a cupcake case, place a ferrero rocher in the cupcake case on the mixture, then spoon the mixture over it, bake in the oven for 15-20 mins
Hazelnut chocolate spread buttercream
200g Stork Marg
200g Icing Sugar
180g Chocolate spread
chopped hazelnuts for decorating
I decided to try my hand at a blog, I have a busy life like everyone and one way I like to relax is to cook and bake, after many requests to share I decided to put my recipes to a blog ..
so this is my attempt at Life and Cakes.