To make these chocolate cupcakes I use my favourite chocolate cake recipe found here and divide mixture into muffin cases. I usually get 12 large ones and around 20 mini ones from this recipe. Reduce baking time to approx 15 minutes at 180 degrees (fan oven) Once baked place them on cooling tray and make ganache. I’m not a huge fan of chocolate buttercream icing so I make a simple ganache with just two ingredients. I also don’t go by…
Scottish Tablet has a long history, first noted in The Household Book of Lady Grisell Baillie in the early 18th century. It’s a very sweet & sugary melt in the mouth type of sweet treat and is often served in Scotland after a meal with the tea & coffee. I made a huge batch of it the day before my daughter Rebecca’s wedding to be served after the meal and it was a huge hit with all the guests. Growing…
This meringue nest recipe is super easy and perfect for serving as individual little desserts Ingredients 2 egg whites 100 g caster sugar whipped cream & fresh fruit Method Whisk egg whites on a low setting until frothy and then add sugar one dessert spoonful at a time and continue whisking at an increased setting until all sugar has been added and soft peaks have formed. Pipe meringue mixture onto a baking sheet in a circle making it higher…
Easy Chocolate nest recipe for kids These little chocolate nests are super quick & easy for kids to make during the Easter holidays and they taste yummy too! You will need 2 large cakes Cadburys chocolate 6-8 weetabix micro chocolate eggs Melt chocolate in microwave for a couple mins, stopping & stirring a few times and then crush the weetabix roughly & stir through chocolate. Then put cases into a muffin tin & spoon mixture in using a teaspoon to…
This traybake is fab as it’s so quick to make and totally yummy. It’s not the cheapest to make but totally worth it?? Ingredients 4 oz flora 300g Cadburys chocolate 4 dessert spoons syrup 8 oz finely crushed digestives 12 crunchies 2 large cakes Milky Bar choc to cover Method Melt marg,Cadburys chocolate & syrup on a low heat Add crushed digestives and 10 roughly crushed crunchies and mix through Press mixture into Swiss roll tin and then cover…
French Macarons are notoriously tricky to get right and I’d read so much about how difficult they are to make that I must admit it really put me off attempting them. After seeing an IG friend saying she had a foolproof recipe I decided to give them a go. I watched a few YouTube tutorials and took careful note of all the tips before I started but like many recipes it’s really a case of trial and error and it’s…
Ingredients 200g crushed biscuits 75g butter 250g mascarpone cheese 250g full fat Philadelphia 284ml double cream 300g white chocolate 200g raspberries Method Mix melted butter & crushed biscuits and press into greased loose bottomed tin Put cream, mascarpone & philadelphia into a bowl and combine with electric mixer on a very low setting as it over whips very easily and becomes too thick. Melt the white choc and stir through the cream mixture until combined. Spoon half of mixture over…
This is the same chocolate cake recipe as my previous blog just with a different topping. I’ve tried so many different chocolate frosting/icing recipes but this is definitely my favourite so far. Ingredients 4.5 oz light soft brown sugar 170g evaporated milk 9 oz chocolate (in small pieces) 2 oz soft butter few drops vanilla extract Method Combine sugar & evaporated milk in a heavy saucepan. Heat gently till sugar dissolves and bring to boil & simmer on low heat…
I love getting my recipe books out on a Saturday night and doing a little bit of baking. There’s nothing nicer than the smell of home baking wafting through the house and I usually make a dessert for Sunday lunch if we are having family or friends round. Hubby is in charge of the Sunday roast and I’m the pastry chef! I usually make a pavlova or cheesecake but my little 3 year old grandson is obsessed with chocolate cake…
This is just my basic cupcake recipe ( as seen before) with some raspberries added in. Put a little mixture into the muffin case and push a couple raspberries into it then cover raspberries with more mixture. Bake as normal and then leave to cool. For the frosting beat softened butter then add vanilla extract and gradually beat in icing sugar and a little raspberry coulis until you have desired consistency and colour (I never measure quantities for buttercream icing…