Salted caramel drip cake

I wanted to share with you this delicious three layer salted caramel drip cake.

No credit to me as the recipe belongs to Jane Pattiserie and the link for the recipe is http://www.janespatisserie.com/2016/07/04/salted-caramel-drip-cake/

I must add that Janes creation did look extremely perfect compared to mine,however it  still tasted amazing I just need to practice my decorating skills :)




Carla xx

Terrys Chocolate Orange Cupcakes

Who doesn't love Terry's chocolate orange ?
Who doesn't love cupcakes ?
Well you love both that's why your reading this post right this second.

Recipe adapted from http://www.janespatisserie.com

Ingredients :

175g butter
175g caster sugar
175g self raising flour
4 eggs
1 tspn vanilla
3 tbspn cocoa powder (optional)

Icing :

500g icing sugar
250g stork (margarine)
20 pieces Terry's chocolate orange (melted)


Method

1. Preheat your oven to 160 fan.Line a baking tray with your cupcake cases of your choice.
2. Mix your stork and sugar together.I use a stand mixer and whisk for a few minutes,until combined.
3. Add the rest of your ingredients (egg,self raising flour,vanilla,cocoa owder). Mix for 5 minutes and until the mixture is light and fluffy.
4. Spoon your cake batter into the cases and place in the oven for 15-35 minutes.Keep an eye on the cakes as you don't want them burning.(That would ruin your day)
5.Whilst your cakes are cooling you can make the icing.Mix the stork with the icing sugar and add in the melted chocolate gradually.Continue to whisk so the buttercream gets thick and fluffy.
6.Using a piping bag and a star nozzle pipe the icing onto the cupcake and finish of with a segment of the orange and some edible glitter to give it the wow factor.
7.Make yourself a cup of tea or hot chocolate if your feeling  like a chocoholic and enjoy your yummy creation.You could share with your friends or keep them all to yourself.

Carla x

Chocolate finger cake

        

                                                               Chocolate finger cake 

 A cake to wow as a centrepiece on any birthday table,but it's actually super easy to make.

This delicious vanilla sponge takes 25-35 minutes to cook,can be topped with any sweet topping of choice and milk chocolate fingers can be used or substituted for kit Kat fingers.

Equipment :

2x9 inch cake tins 

Grease proof paper

Wire rack

Electric mixer (optional)

Ingredients for the cake :

500g caster sugar 

500g unsalted butter (room temp)

500g self raising flour 

      1tbsp vanilla extract 

         6 eggs

To decorate and fill: 

 2tbsp strawberry jam

 500g icing sugar 

 250g Unsalted butter (room temp)

 1tbsp vanilla extract 

3 packs white chocolate fingers 

2x cookie and cream kitkat

Maltesers 

M&ms

Smarties 

Giant chocolate buttons 

Method:

1.Preheat oven to 180 fan,grease  and line 2x9 inch cake tins.

2.Use the all in one method.Pour all the ingredients into a mixing bowl and mix with a food mixer/spoon.

3.Pour the cake mixture evenly into the two cake tins and bake until golden brown and springy 25-35 minutes.

4.Once baked remove from the tins and leave the cakes to cool on a wire rack.Make your filling by mixing the icing sugar,butter and vanilla until combined and smooth.

5.Now the sponges are cool,spread the jam onto one cake and buttercream onto the second.Spread the icing onto the whole outside of the cake starting with the sides and finishing on the top.

7.Begin to place the chocolate fingers around the cake all the way round.Seperate the cake into four with the kitkat  and fill with your choose decoration.

8.Finish the cake of with a ribbon and serve up and enjoy.