I have the task, nay, the pleasure, of making a cake for my sister in law’s 30th birthday.
I’m planning on making a double layer mars bar cake, with caramel buttercream icing….(I’ll make the cake closer to the party)
But to finish it off I wanted to make a unique cake topper. So I made a gold ‘30’, and mini bunting.
For the 30. I used cardboard from an old tissue box and drew the numbers to the size I wanted, then coloured with gold texta, and then covered in glue and gold glitter. Finally used a hot glue gun to stick part of a skewer to the numbers.
For the mini bunting, I used some pink cardboard to cut small triangles, then cut a length of string and attached the string to the posts. Then use hot glue gun to attach the triangles onto the string.
Can’t wait to show you the finished product a top the cake! Stay tuned.
(also known as: Choc-cherry brownies, with white choc icing, and drizzled with cherry juice)
These brownies are delicious, and look pretty brain-like if you ask me. Perfect for hungry, brain eating zombies.
If running low on time, just use a packet brownie mix, but if you have the time, use this recipe – it’s divine. So fudgy and gooey.
To make the brownies: Melt 125g butter and 125g dark chocolate in the microwave. Then add 1 cup sugar, 1/4 cup cocoa powder, 3 eggs (whisked), 1 teaspoon of vanilla, 3/4 cup flour, pinch of salt, and 1/2 cup of chopped morello cherries (from a jar).
Stir this all together then spoon in cupcake cases, and bake for about 15 mins, but keep an eye on them.
Once cooled, make a ganache with white chocolate and add icing sugar until you get quite a thick consistency. Then pipe onto the brownies in a “brain” pattern (mainly just squiggly lines on each half).
Then just before serving, spoon over a few drops of the juice from the cherries, to look like blood.
Cake PLUS Cookie dough!!! Where two magnificent worlds collide. There’s only one word for this cake: epic!
There is nothing healthy about it, so don’t even try. I made it with two layers of cake, but if you wanted it to be more spectacular then you could do three layers.
I used chocolate cake which worked well with the cookie dough, but I think a vanilla cake could work just as well.
As usual I didn’t have enough frosting (cookie dough), so it’s a little uneven, and it would’ve been great to decorate the top with actual cookies rather than chocolates and smarties, but I was very limited for time, and didn’t have any cookies on-hand.
Also, the cookie dough is edible raw, as I ‘baked’ the flour first.
I adapted this recipe from a website: Liv for Cake, which has a cookie dough cake recipe.
Made with sour cream and cocoa for the basic brownie, but with the addition of banana, choc chip chunks and roasted almonds (and halved the sugar; these are yummy!! Especially when eaten fresh out of the oven, or given a quick heat up in the microwave to melt the chocolate inside just a little…
I wanted to make something that resembled Grayscale, so I couldn’t go past a Chocolate Crackle Cookie recipe. Unlike the horrible and contagious disease from Game of Thrones, these cookies are a delight and rather than banish you to Valeria to live out your days with the stone men, these cookies will make you more popular (at least with those that eat them).
Easy enough to make. I only had self-raising flour so I used that instead. I reckon they look pretty close to the real thing….
This is my go-to chocolate cake!! I make it often, and it doesn’t last long in the house because it is De-licious! This recipe is a version of the chocolate fudge cake which was originally from a kids cookbook I had when I was young. I lost the cookbook many years ago, but through the power of the internet I re-discovered the recipe a few years ago, and it is now one of my favourite recipes. As an added bonus it is also vegan friendly, so it’s a good one for parties when they will be vegetarian and vegan peeps attending.
This cake also works really well as small cupcakes (which I have used for the purpose of this post). The cake is fairly light in texture, and almost always cracks on top. It’s not heaps chocolately, but it’s chocolatety enough. The only thing that this cake doesn’t do well is hold its structure well enough to layer or stack….but apart from that it’s perfect.
1 1/2 cups self raising flour
1 cup castor sugar (I only used 3/4 cup to cut down on sugar)
1 cup of water (I added teaspoon of coffee to help bring out the chocolate flavour)
3 tablespoons cocoa
1 tablespoon vinegar
1/2 cup vegetable oil
1 teaspoon vanilla essence
strawberries (for strawberry surprise cupcakes, or for decoration on top of the chocolate fudge cake)
This has got to be the easiest cake, just mix all ingredients together in a bowl, until there are no lumps of flour or cocoa. If you want to add choc chips, then do so at this stage.
Bake in preheated oven at 180 degrees for 30-35 minutes. If making cupcakes then they should be ready in about 15 minutes.
To make Strawberry Surprise chocolate cupcakes: place a spoonful of cake mixture in the bottom of each patty pan and then a small teaspoon of finely chopped strawberry, then cover with cake mixture and place in oven.
The finely chopped strawberry make a yummy gooey strawberry centre.