Chocolate Oreo Tart

Oreo Chocolate TartIt’s Easter Sunday and I’ve got chocolate on the brain. (Surprise surprise!) In keeping with my recent ‘it has to be quick & easy’ theme, I found this gem of a recipe over at LRF. I already had most of the ingredients in the cupboard and thought it just looked so sexy, I had to try it!

Here is what you will need to serve 8-10.

For the Base

  • 300g Oreos
  • 100g Unsalted Butter

For the Filling

  • 200g Dark Chocolate
  • 55g Unsalted Butter
  • 190ml Double Cream

For the Decoration

  • 4 Oreos (taken from the 300g already listed)
  • Chocolate Chips

Essential Equipment

  • 4 x 14″ (10 x 35cm) Fluted Loose Bottomed Rectangular Tart Tin
  • Food Processor

Reserving 4 biscuits for decoration, tip the rest of the Oreos into a food processor and pulse until fine crumbs are formed.

Gently melt the butter in a small saucepan then pour over the the Oreos in the processor. Pulse a few times until it starts to clump together.

Chocolate Oreo TartTip the mixture into the tart tin & press firmly into the base and sides with a metal spoon.

Place into the freezer to firm up whilst we get on with the filling.

Chocolate Oreo TartFinely chop the dark chocolate & cube the butter. Place it all into a large glass bowl and set to one side.

Chocolate Oreo TartPour the cream into a small saucepan and gently bring to the boil. (Don’t continue to let it boil – turn the heat off as soon as it starts to boil.)

Pour over the chocolate and leave to stand for 5 minutes.

Chocolate Oreo TartGive the mixture a good stir with a wooden spoon. It should become a bowl of silky smooth chocolate heaven!

Chocolate Oreo TartPour the mixture straight over the prepared base and smooth out with either a spoon or spatula.

Chocolate Oreo TartCut the reserved Oreos in half and press in along the top. Scatter over some chocolate chips to finish and place into the fridge to set for at least an hour before serving. (The ganache filling should become firm enough to slice.)

Chocolate Oreo TartIf it’s actually possible – there are almost too many perks to this recipe! It’s a seriously easy, no bake pudding that takes only 10 minutes to prepare. With it’s super rich and chocolatey filling, it’s not short of indulgence either! And naturally, it’s made even more awesome by containing Oreos.

I would love to try this out with white chocolate instead of dark for a ‘cookies and cream’ style dessert. I imagine it would also be just as good with milk chocolate, if quite a bit sweeter and less rich.

Anyway, I hope your bellies are full to the brim with chocolate and I will catch you all next time!

Enjoy the rest of your long, Bank Holiday weekend.

Miss KitchenMason

Lemon Drizzle Easter Cake!

Lemon Drizzle Easter CakeThere are lots of things that people don’t tell you about becoming a parent. Particularly some of the dilemmas a foodie parent might face…

For example, when I was making this cake – my 6 week old daughter Tilly decided that she wanted feeding 10 minutes before it was due to come out the oven. PANIC STATIONS! I somehow, miraculously, managed to solve both problems but it was an interestingly tense situation I can tell you!

I am slowly learning that timing is everything in these early weeks. Especially if you are trying to bake or cook as well. I’ve also learnt that one handed multi tasking is something you have to adapt to…

Lemon Drizzle Easter Cake TillyLets be honest though – there was nothing that was going to get between me and that pudding!

And these tiny people are much more intelligent than they let on. I mean, Tilly already knows how to take a selfie!

Lemon Drizzle Easter Cake TillyBaby antics aside, I wanted to keep it nice and simple again with this weeks recipe. Truth be told, I don’t have time for anything other than simple at the moment! So here’s what you need to make a gorgeous lemon drizzle cake with an easy Easter decoration.

(Recipe adapted from BBC Good Food.)

For the Cake

  • 225g Unsalted Butter, Room Temp
  • 225g Golden Caster Sugar
  • 4 Eggs, Room Temp
  • Zest of 1 Lemon
  • 225g Self Raising Flour

For the Syrup

  • 85g Golden Caster Sugar
  • Juice of 2 Lemons

For the Icing & Decoration

  • 225g Icing Sugar
  • Juice of 1 Lemon
  • 180g Cadbury’s Mini Eggs

Essential Equipment

  • 20cm (8″) Round Loose Bottomed Cake Tin

Lightly grease the base & sides of the cake tin and line the base with baking paper.

Preheat your oven to 180°C/Fan 160°C.

Either in an electric stand mixer or a large bowl with an electric hand whisk, cream together the butter & sugar until light and fluffy.

Lemon Drizzle Easter CakeCrack the eggs into a jug and beat. Then, a quarter at a time, add them to the butter mixing well inbetween each addition.

If the mixture starts to curdle, just add a tablespoon of flour into the batter and mix it through.

Add in the lemon zest & sift in the flour. Mix again until the batter is nice and smooth but try not to over mix.

Lemon Drizzle Easter CakePour the batter into the prepared cake tin. Bake in the preheated oven for 50-60 minutes or until a skewer inserted into the centre comes out clean.

Lemon Drizzle Easter CakeWhilst the cake is in the oven, let’s make the syrup.

Simply weigh the sugar into a jug & squeeze over the lemon juice. Give it a good stir until the sugar has dissolved, then leave to one side until the cake has come out of the oven.

Lemon Drizzle Easter CakeWhilst still warm in the tin, use a skewer to poke holes over the whole cake. Then evenly pour over the syrup and allow to cool completely before decorating.

To make the icing, sift the icing sugar into a large bowl and add the lemon juice. Stir well with a spoon until smooth. It should be a little thick but still runny.

Now for assembly!

Remove the cake from the tin & peel off the baking paper from the bottom. Place on a wire rack set over some newspaper or a baking sheet.

If your cake has domed in the middle, you may like to level it off with a sharp knife first. Otherwise, simply pour the icing over the cake and encourage it to drizzle down the sides with a spoon.

Lemon Drizzle Easter CakeTop with the Mini Eggs & marvel at your creation! (Even though it was really quite easy to make, but sshhhh, if you don’t tell I won’t!)

It will keep in an airtight container for 3-4 days. Lemon Drizzle Easter CakeI absolutely love lemon drizzle cake! Not only is it a baking classic, it’s incredibly simple to make and really easy to turn into an Easter dessert. It’s also something that the kids can get involved with. And no, I don’t mean by screaming when it’s almost ready like Tilly, I mean by actually getting stuck in and baking!

What a fabulous dessert to have at the centre of your dinner table this upcoming Easter weekend.

And on that note, I will catch you all next time!

Miss KitchenMason (And Tilly! x )

 

 

Victoria Sandwich Cake

Victoria Sandwich CakeIt’s Mother’s Day this Sunday & I’m quite excited as it’s the first one I actually qualify for! Although I’m of the firm opinion that we should appreciate our Mums all year round, I also think it’s nice that we set aside a day to really spoil them rotten. And what’s the best way to do that? With cake of course!

This brilliant ‘back to basics’ recipe for a classic Victoria Sandwich Cake is so simple, it’s perfect for Dads & kids to team up and really put a smile on Mum’s face this weekend.

So, here is what you will need to make an 8″ cake.

(Recipe adapted from BBC Good Food.)

For the Sponge

  • 200g Golden Caster Sugar
  • 200g Unsalted Butter, Room Temp
  • 4 Eggs, Room Temp
  • 200g Self Raising Flour
  • 1 tsp Baking Powder
  • 2 tbsp Milk
  • 1 tsp Vanilla Extract (Optional)
  • 1/4 tsp Salt

For the Filling

  • 100g Unsalted Butter, Room Temp
  • 140g Icing Sugar
  • 1/2 tsp Vanilla Extract (Optional)
  • Approx 300g Strawberry Jam
  • Icing Sugar for Dusting

Essential Equipment

  • 2 x 8″ (20cm) Round Loose Bottomed Cake Tins

A little note about the Room Temp instruction. Cake batters work much better when all ingredients are the same temperature. They blend together easier & you’re far less likely to end up with a curdled batter which can create large holes in your finished cake. Plus, it makes it far easier to work with. Simply take your ingredients out the fridge at least an hour or so before you want to use them.

Now, lightly grease the base & sides of your cake tins & line the bases with baking paper.

Preheat your oven to 190°C/Fan 170°C.

Either in an electric stand mixer or a large bowl with an electric hand whisk – add in all the sponge ingredients & mix together until smooth & lump free.

Victoria Sandwich CakeDivide the batter evenly between the two tins & smooth with a spatula. To prevent the cake from doming so much in the middle – put a ‘dip’ in the centre of the batter.

Victoria Sandwich CakePlace in the centre of the preheated oven (preferably on the same shelf) for about 15-20 minutes or until a skewer inserted into the centre comes out clean.

Victoria Sandwich CakeLeave to cool in the tins for 10 minutes. Then slide a pallet knife around the sides of each cake to loosen, remove from the tin, peel off the baking paper from the base & leave to cool completely on a wire rack before decorating.

To make the buttercream filling, place the butter, icing sugar & vanilla extract (if using) into either an electric stand mixer or a large bowl with an electric hand whisk. Mix slowly to start with (or you may find yourself head first in a mushroom cloud of icing sugar!)

Increase the speed and beat until light and fluffy. (At least 3-4 minutes.) Scrape down the sides of the bowl periodically and if you need to loosen the mixture a little – add a splash of milk and continue to mix.

Victoria Sandwich CakeOnce the sponge layers have completely cooled, place one layer onto a cake stand. If you need to, level the top by slicing any domed cake off with a large, sharp knife.

Then smear the buttercream evenly all over the top, right to the edges.

Victoria Sandwich CakeTop with the jam and spread out evenly. Not quite right to the edges, but close. Remember this will squash outwards slightly when you put the top layer on.

Victoria Sandwich CakeWhen you’re happy with that, top with the remaining sponge layer. I like to level any dome and use the bottom side to give a nice flat edge. But it’s entirely up to you.

Place a heaped teaspoon or two of icing sugar into a sieve, then generously sprinkle all over the top of the cake.

Store in an airtight container and eat within 2 days.

Victoria Sandwich CakeI told you it was easy! I love the all in one sponge method. It’s so simple & quick that anyone can do it! Yes, even those of you who claim you can’t bake – you can do it too!

So here’s to all you wonderful Mums out there that put up with our dirty washing, our bad tempers and untidy bedrooms, yet still (somehow!) love us unconditionally. You are all incredible and I hope you are showered with appreciation and love this Sunday, because you deserve it.

Until next time my lovelies!

Miss KitchenMason

Carrot Cake!

Carrot Cake!A couple of weeks ago it was my Uncle Robert’s Birthday and guess what he likes..? Carrot Cake! This is a recipe I have made many times before & one that me and my family absolutely love. Do not be deceived by it’s ‘healthy’ sounding name though, carrot cake is actually one of the most calorific cakes you can eat! But hey, if we can’t eat cake on our Birthdays then when can we treat ourselves? All things in moderation I say! (or in vast quantity – same thing right??)

So, here is what you will need to make 1 x large cake. (Serves approx 12.)

For the Sponge

  • 300g Plain Flour
  • 2 tsp Ground Cinnamon
  • 1 tsp Baking Powder
  • 1/2 tsp Bicarbonate of Soda
  • 200g Soft Light Brown Sugar
  • 200g Grated Carrot
  • 227g Tin of Pineapple Rings, Drained & Chopped
  • Zest of 1 x Orange
  • Zest of 1 x Lemon
  • 4 Eggs, Room Temp
  • 250ml Sunflower Oil

For the Cream Cheese Frosting

  • 250g Unsalted Butter, Room Temp
  • 100g Icing Sugar
  • 500g Full Fat Cream Cheese *
  • 1 tsp Orange Extract, Optional

For the Decoration

  • Sugar Carrots, Optional

Essential Equipment

  • 2 x 7″ Round Loose Bottomed Cake Tins

* I used Philadelphia Original Cream Cheese. Don’t use a low fat version as it will not hold it’s shape and may become quite wet & sloppy. 

Preheat your oven to 170ºC/Fan 150°C.

Grease the base & sides and line the base of both cake tins.

To make the sponge, sift the flour, cinnamon, baking powder, bicarbonate of soda & brown sugar into either a large bowl or the bowl of an electric stand mixer.

Carrot CakeIn a separate large bowl, mix together the grated carrot, chopped pineapple and the zest of the orange & lemon.

Add the eggs in and mix with a fork. Then gradually add the sunflower oil stirring constantly.

Carrot CakeIn thirds, add the wet mixture to the dry ingredients and, each time, mix only until just blended together.

Carrot CakeDivide the mixture evenly between the two tins and place into the lower section of the preheated oven for about 25-30 minutes.

Carrot CakeCheck with a skewer – if it comes out clean, it’s cooked. If it has batter on it – it needs longer.

When cooked, allow to cool in the tins for 15 minutes before removing, peeling off the baking paper and cooling completely on a wire rack.

Whilst the cakes are cooling, lets make the cream cheese frosting.

Either using an electric stand mixer or a large bowl with an electric hand whisk – beat the butter until really soft and smooth.

Sift in the icing sugar and mix on a low speed to start with. Once there’s not a lot of ‘loose’ icing sugar, increase the speed & mix until soft and smooth.

Carrot CakeAdd in the cream cheese & orange extract (if using.) Continue to mix on a medium speed until you can’t see any more bits of butter and it’s lovely, light & smooth.

Keep covered and chilled until you need it.

Carrot CakeWhen the cakes are completely cooled, level them off with a sharp knife if they ‘domed’ in the middle.

Place the first layer on a cake board.

Load a piping bag with a nozzle of your choosing. (I used a 2D drop flower nozzle which enables you to create the roses.)

Pipe blobs all the way around the outside edge of the bottom layer, then continue with a spiral all the way to the middle.

Don’t worry if it’s not neat – no one is going to see this bit!

Carrot CakeCarefully place the second layer on top – bottom side up. (This will give you a perfectly flat top.)

Working from the outside in, I decided to pipe little roses on the top. (Do this by starting from the middle of the rose and working your way out in a spiral.) You could do whatever you like though.

Carrot CakeAt this point, you could leave it as it is. You could also buy little sugar carrot decorations from a cake shop to place on the top, or even make your own using ready made fondant and food colouring gels. It really is entirely up to you!

Carrot Cake!I usually say to never put cake in the fridge as it dries it out much faster. However, with there always being an exception to the rule – I actually recommend you keep this one in the fridge. The nature of cream cheese frosting is a delicate one to say the least, and the sponge is so moist (with the vegetables/fruit & oil) it will be absolutely fine.

Carrot Cake! Uncle Robert

Carrot Cake! Uncle RobertIt went down a treat with the Birthday Boy and my Aunt Naomi has already asked for one for her Birthday later this year! It’s always a definite hit in my family and a recipe I will continue to make for many years to come. I often find that people turn their noses up at carrot cake without even trying it. Well I implore you, give it a go – it’s not as strange as you think and is genuinely one of the most flavourful cakes you will ever eat. Go on, convert yourself!

And on that note, I bid you farewell until next time my lovelies!

Miss KitchenMason

Christmas Tree Brownies!

Christmas Tree BrowniesWith just over a week left until the big day, I found myself wondering what other awesome Christmas bakes I could try – then I came up with these little beauties. Christmas tree brownies! Not only are they delightfully gooey & rich, they’re really fun to decorate AND vegetarian & gluten free. It’s also a great recipe to get the kids involved in. What more could you want?!

One thing to note – these brownies work best if made the night before and allowed to cool completely before attempting to slice & decorate. Also – they are the most awesome, rich & gooey brownies you will ever make. (And that’s a KitchenMason promise!)

Here is what you will need to make 14.

For the Brownie

For the Decoration

  • 100g White Chocolate **
  • Pack of Candy Canes **
  • Red/Green Sugar Balls **

Essential Equipment

  • 30 x 20cm Rectangular Cake/Swiss Roll Tin

*Regular self raising flour works fine if you don’t need it to be gluten free.

** Most are vegetarian/gluten free but check the label just in case.

 

Right, let’s get cracking!

Grease and line the cake tin and set to one side until needed.

Preheat your oven to 190°C/Fan 170°C.

Break the dark & milk chocolate into a large bowl and add the butter & salt. Gently melt either in a bowl set over a pan of barely simmering water or in the microwave.

Stir until smooth & shiny then leave to one side to cool.

Christmas Tree BrowniesEither in an electric stand mixer with the balloon whisk attachment or in a large bowl with an electric hand whisk – whisk the eggs for at least 3-4 minutes until really light and pale.

It should leave a slight trail when you remove the balloon whisk/beaters.

Christmas Tree BrowniesAdd in the muscovado sugar & vanilla extract and whisk again until evenly blended but still fairly light in texture.

Christmas Tree BrowniesIn thirds, pour in the cooled chocolate & gently fold through using a rubber spatula.

Sift over the flour and carefully fold this in – just until you can’t see any more lumps of flour and the mixture is smooth & still quite light.

Christmas Tree BrowniesPour the mixture into the prepared cake tin – be careful not to overfill as it will rise slightly.

Then bake in the preheated oven for approx 25-30 minutes.

Christmas Tree Brownies

Christmas Tree BrowniesAs mentioned before, it is best to make these brownies the night before and allow to cool completely before attempting to remove from the tin & slice.

So, when completely cooled  -run a spatula down the sides of the brownie to release from the tin then gently lift out and place on a chopping board/mat.

Now, I’m a bit of a perfectionist so yeah – I got a ruler out at this point! But basically, cut the brownie into 14 triangles. You will have 4 spare bits for you to taste test too! (Clearly I couldn’t wait to take a photo…)

Christmas Tree BrowniesTake each candy cane out the wrapper and snap into pieces approx 3cm long.

Place the brownies on a wire rack over a piece of newspaper & carefully insert a piece of candy cane into the base of each one.

Christmas Tree BrowniesMelt the white chocolate in either a bowl set over a pan of barely simmering water or in the microwave and pour into a piping bag.

Snip the end and pipe ‘tinsel’ across each tree then place sugar balls down the edges in the chocolate for the baubles.

I found it best to decorate in half batches – just to ensure the chocolate doesn’t set before you have stuck the ‘baubles’ in.

Christmas Tree BrowniesAllow the chocolate to set for about 30-40 minutes or so before either devouring straight away or placing in nice presentation boxes to give as gifts to your loved ones.

I find it best to store these in an air tight container in the fridge – due to their extreme ‘gooeyness’ they can become a little delicate if stored at room temperature.

Christmas Tree BrowniesGo on, admit it – they’re SO cute aren’t they?! I think these make great little home made gifts for people and, with the decoration element – you can let the kids go nuts adding edible glitters, hundreds and thousands or whatever else they can think of!

Don’t forget to enter my awesome competition to win a fabulous Scanpan Roasting Tray! You can enter via the Website, Facebook or Twitter.

I hope you enjoyed the post my lovelies – until next time!

Miss KitchenMason

 

Chocolate Celebration Cake!

 

Chocolate Celebration CakeThis weekend I celebrated Thanksgiving for the first time in my life. It’s not a typical British thing to do, but for my friend Shanni (who comes from across the pond) it’s a calendar must!

And what a fantastic evening it turned out to be. Shanni & her partner cooked literally the biggest turkey I have ever seen in my whole life and everyone else each brought something to add to the table. From mouth watering dauphinoise potatoes to sensational vegetarian bakes, literally everything I tried induced a combination of yummy noises, smiles & a happy tummy!

And what was my contribution? Pudding! I was under orders to make something chocolatey. But I didn’t want to make just any old chocolate cake, oh no. I wanted it to fit the theme! So using a recipe that I have made hundreds of times, I simply changed up the decoration & piping technique to turn a simple chocolate cake into a Thanksgiving showstopper. It’s amazing what gold shimmer spray can do! You should totally give this a try. I promise, it’s nowhere near as difficult as it looks.

Here is what you will need to make a 3  layer 20cm diameter cake.

For the Sponge

  • 160g Unsalted Butter, Room Temp
  • 560g Golden Caster Sugar
  • 400g Plain Flour
  • 100g Cocoa Powder
  • 2 tbsp Baking Powder
  • 1/2 tsp Salt
  • 480ml Whole Milk, Room Temp
  • 4 Eggs, Room Temp
  • 2 tsp Chocolate Extract (Optional)

For the Chocolate Buttercream Frosting

  • 540g Icing Sugar
  • 100g Cocoa Powder
  • 300g Unsalted Butter, Room Temp
  • 1 tsp Chocolate Extract (Optional)
  • Splash of Milk

For the Sugar Decorations (To be Made 24 hrs in Advance)

Essential Equipment

  • 3 x 20cm Round Loose Bottomed Cake Tins

I cannot stress enough how important it is to have all your ingredients at the same temperature before starting to mix. It really helps them to blend together & dramatically improves the texture of the final cake. So if you have the time – take all those chilled items out the fridge and leave on the side for an hour or two before starting. 

Ok! Lightly grease the 3 baking tins & line the bottoms with baking paper.

Preheat your oven to 180°C/Fan 170°C.

In either a stand mixer or a large bowl with an electric hand whisk, beat together the butter, sugar, flour, cocoa powder, baking powder & salt until it forms a light sandy mixture.

Chocolate Celebration CakeBeat the milk, eggs & chocolate extract together in a jug using a fork. Then with the speed on low, gradually add two thirds of the liquid into the dry ingredients. Increase the speed to medium and mix until it’s smooth, thick & shiny.

Chocolate Celebration CakeWith the speed on low again, add the remaining third of the liquid – then increase to medium and mix until smooth and shiny.

Chocolate Celebration CakeDivide the mixture evenly between the 3 prepared tins and bake in the lower section of the oven for 30-40 mins. To check if they’re cooked – insert a skewer into the middle. If it comes out clean, it’s cooked. If it has cake batter on it – it needs a little longer.

When cooked, allow to cool in the tins for about 30 minutes. Then take out the tins, peel off the baking paper & transfer to a wire rack to cool completely before decorating.

Chocolate Celebration CakeOnto the buttercream.

Either in a stand mixer or a large glass bowl using an electric hand whisk, beat together the icing sugar, cocoa powder & butter until sandy in consistency.

Chocolate Celebration CakeWith the speed on low, add in the chocolate extract & small amounts of milk (a little at a time) to loosen the mixture. Remember, you can always add more in but you can’t take it out!

Once you see it turning darker in colour and smoother in texture – increase the speed to medium/high and beat until light and smooth. Leave to one side, or, if you want – you can make this up to a week in advance and store in an airtight container in the fridge. Simply allow to come to room temperature & give it a good mix before using.

Chocolate Celebration CakeOnto the decoration.

There are several ways to tackle this. Either you can buy pre-coloured fondant icing OR you can buy plain white icing and colour it yourself using gel food colours. DO NOT use liquid food colouring as it will make the fondant way to soft to work with. Also remember to add a little colour at a time – again, you can always add more in but you can’t take it out.

Either way, all you need to do is roll out each colour (one at a time) on a surface lightly dusted with icing sugar and cut out an assortment of leaf shapes & sizes.

Want to make them curvy shaped like mine? You don’t need to go out and buy loads of fancy, expensive moulds! All you need is a couple of sheets of cardboard, a rolling pin & some blu-tack.

Chocolate Celebration CakeOnce you’ve cut out your shapes, simply lay them however you like on your make shift moulds and allow to dry at room temperature for a minimum of 24 hours to ensure they keep their shape.

And that’s it!

Now for assembly.

If your cakes haven’t baked perfectly even (like mine never do!) carefully slice of the tops off to make each layer flat and the same size.

On a cake board or large serving plate, centrally place the bottom layer. I use this one cut side up to make sure you get a flat foundation.

Load a piping bag with a large round nozzle and fill with some buttercream frosting. Start by piping blobs around the edge.

Chocolate Celebration CakeContinue by piping a spiral within the ‘blobbed’ edge – from the outside in. (Thanks to John Whaite for this Tip!)

Chocolate Celebration CakePop the next layer on top, cut side down – see how pretty it looks? No one will ever know it doesn’t look the same in the middle as they’re only going to shovel it in their mouth anyway! Repeat the piping process on this layer.

Chocolate Celebration CakeThen add on your final layer. (Again, cut side down.) This time, we’re going to pipe blobs all over. So, starting from the outside and working your way to the middle, start blobbing!

Chocolate Celebration CakeNow all that remains is to lay on your leaf decorations however you like and spray all over with some gold shimmer spray. If your board looks a bit empty like mine did, simply pipe a border of blobs around the bottom of the cake.

Chocolate Celebration CakeI told you it wasn’t as difficult as it looked! I love this cake recipe as it’s pretty much just a case of chuck it all in, mix it, bake it, done. No faffing around for ages – just pile it all in! You could very easily adapt the decorations to suit any occasion too. For example, get some green, white & red fondant – cut out Christmas shapes (trees, presents, snowmen etc) & make exactly the same as above, maybe with some silver shimmer spray to add that extra ‘wow’.

All that remains for me to say is a huge thank you to Shanni & David for hosting such an enjoyable Thanksgiving feast for us all. And to all you lovely lot in the USA – Happy Thanksgiving for Thursday!

Hope you all enjoyed the post, until next time.

Miss KitchenMason

Broken Glass Cupcakes!

Broken Glass CupcakesIt’s Halloween on Friday! I love this time of year. Ok, yes it’s a little colder and yes, it’s getting darker – but I don’t mind if it means I get to bake really fun, super awesome things like this! I think they’re SO eye-catching and would make a great addition to a Halloween party table.

Other recipes for these tend use a liquid food for the ‘blood’ but, the KitchenMason twist?  I use a smooth jam. When heated up, it’s runny & easy to use but then it solidifies back into jam! Making it ‘no mess’ when you come to display/eat them.

However, two important things to note before you embark upon your spooky, baking journey. 1. The caramel can be quite sharp so be careful if children are to eat them. 2. The caramel will only last a few hours before starting to go ‘frosty’ so decorate right before serving for optimum effect.

With that in mind, here is what you will need to make about 12 – 16 cakes.

For the Caramel

  • 340g Granulated Sugar
  • 180ml Water

For the Vanilla Sponge

  • 80g Unsalted Butter, Room Temp
  • 280g Golden Caster Sugar
  • 240g Plain Flour
  • 1 tbsp Baking Powder
  • 1/4 tsp Salt
  • 240ml Whole Milk, Room Temp
  • 1 tsp Vanilla Extract
  • 2 Eggs, Room Temp

 For the Vanilla Buttercream Frosting

  • 400g Icing Sugar
  • 200g Unsalted Butter, Room Temp & Cubed
  • Splash of milk or cream
  • 1 tsp Vanilla Extract

 For the Blood

  • approx 200g Smooth Jam (Any red coloured flavour)

To make the sponge, preheat your oven to 180°C/Fan 160°C and line a cupcake tin with foil cases. (You may need 2 tins if your mix makes more than 12 cakes.)

In either a stand mixer or a large bowl with an electric hand whisk, beat together the butter, sugar, flour, baking powder & salt until sandy in consistency.

Broken Glass CupcakesIn a jug, beat together the milk, vanilla extract & eggs. Add three quarters to the bowl and mix until really smooth.

Then add in the remaining quarter, mix until completely blended in and smooth.

Broken Glass CupcakesSpoon the mixture into the prepared cases. I only fill mine about halfway to allow plenty of room for rising.

Broken Glass CupcakesBake in the preheated oven for 15 – 18 minutes or until a skewer inserted in the middle comes out clean.

Remove from the oven, allow to sit in the tin for a couple of minutes, then remove each cake and place on a wire rack to cool completely whilst we get on with the frosting.

To make the Buttercream Frosting:

In a stand mixer, add in the butter and the icing sugar and mix until smooth. (You may want to use the lid attachment to save yourself being covered in a mushroom cloud of icing sugar!)

OR

In a large bowl, cream the butter until smooth then gradually add in the icing sugar and beat well in-between each addition until all the sugar is used up.

 

Then add in the vanilla extract and splashes of the milk/cream until you get the consistency you want. It needs to be smooth enough to pipe but thick enough to hold it’s shape.

Broken Glass CupcakesTo make the Caramel:

Take a large, rimmed baking tray and line with a silicone baking sheet.

To make the caramel, bring the sugar and water to a boil over a high heat in a small high-sided saucepan, stirring until the sugar dissolves.

Bring granulated sugar and water to a boil in a small high-sided saucepan, stirring, until sugar dissolves. Then reduce the heat to medium/high and cook until it just starts to turn golden. This should take approx 15-20 minutes but don’t step away from the pan. You can guarantee, as soon as you do – it will turn and you’ll have to start all over again!

Bring granulated sugar and water to a boil in a small high-sided saucepan, stirring, until sugar dissolves. Moving as quickly as you can, pour the caramel onto the prepared baking sheet & spread out as thinly as possible. The thinner the caramel, the clearer it will be. (As you can see from my results below – the thinner pieces are clearer whereas the thicker pieces are more ‘mottled’)

Allow to set hard and cool completely before breaking into shards. CAREFUL! They can be sharp.

Bring granulated sugar and water to a boil in a small high-sided saucepan, stirring, until sugar dissolves. Once your caramel shards are ready, load the frosting up into a large piping bag fitted with your nozzle of choice. (I used a 3M star nozzle.)

Pipe a swirl, covering all the sponge, on top of each cupcake.

Broken Glass CupcakesNext, push a couple of shards into each cake. Remember not to do this until just before serving.

In a small saucepan, warm up the jam until smooth and runny. Give it a good stir then, using a teaspoon, blob the jam onto each cupcake.

If it starts to solidify, simply put the pan back on the heat for 30 seconds to loosen it up again.

Repeat until all your cakes are covered in a spattering of blood!

Broken Glass CupcakesNow you have the creepiest, spookiest and coolest Halloween cupcakes in all the land! They’ll definitely make an impact at your Halloween party and you’re sure to be asked for the recipe as they taste SO good!

I hope you enjoyed this week’s spooky post, until next time lovelies.

Miss KitchenMason