No more posts

Not sure if anyone will read this, but if someone gets something "anything" out of what I have put up here, that's good.
I won't be putting up anymore posts as of now.
I think there is probably far too many baking sites, and so sadly due to lack of interest I am leaving this one as is,  and not putting anything else up.

I am not the greatest cook in the world, but I love it.
In my own way, I really just wanted to do something for 'me' but it ain't so enjoyable if you're just writing to yourself ya know?
I work 2 jobs and have a grown family and a little girl, I gave up my photography hobby a few years ago due to non-support. So I really wanted just something for me, to define me, to have something to do and to share outside working.
It is not to be though.

Wishing everyone the best.
Take care
xxx

Chocolate transfers

Chocolate Transfers, transfering images onto chocolate.

I was and still am, fascinated with chocolate transfers.
It's a great way to make chocolate that much more special (is that even possible??), you can even wrap a cake in it if you have enough transfer paper.
The steps are easy, the transfer paper has a rough side and a smooth side, make sure your rough side is up.
This time I decided to use white chocolate for a change. The steps are below :)

 Temper your chocolate so that it stays nice and shiny and doesn't get white splodges on it. Maybe I shouldn't have used white for the photograph....but you can sort of see I have melted white chocolate and spread it out onto the transfer sheet.

When the chocolate is half set you can use cookie cutters to make shapes.

 

Peel the chocolate from the paper, like magic you have a pattern on your chocolate shape!

Trim it up, I have cut each disc in half.

I have used these white ones on the Crazy Cakes. The other side is of a spot pattern on dark chocolate on one of my daughters birthday cakes with shards and hearts.

It's easy and fun. Enjoy!

Click here to like us on facebook!

Crazy Cake (Wacky Cake)

The crazy cake, also known as the wacky cake uses no butter, eggs or milk...You don’t even use a mixing bowl or an electric mixer. You mix it in a tray with a fork or wooden spoon.
The cake was created during the depression when things like eggs, butter and milk were scarce. It’s a beautifully moist, rich cake and it freezes very well too.


3 cups plain flour

2 cups of white sugar

1 teaspoon salt

 2 teaspoons baking soda

1/2 cup unsweetened cocoa powder

3/4 cup vegetable oil
2 tablespoons white vinegar

2 teaspoons vanilla

2 cups cold water

Sift all the dry ingredients together into a tray or really large bowl that has some length.

Make three wells.

Pour oil into one well, vinegar into second, and vanilla into third well.

Pour cold water over all, and stir the mixture until it's all combined.

The cake batter is naturally a little more runny than some cakes.

Pour your batter into cupcake cases or bake as a whole cake, moderate oven until the top springs back when touched.

Ice when cooled. I have used rainbow icing on the cupcakes and chocolate transfer shapes. Both of which I will be putting up shortly.

So these cupcakes will be featured  3 times, for cake, the rainbow cream and the chocolate art:)

Click to Like us on Facebook!

Filled chocolates

I thought making chocolates at home would be quite difficult, but it's not and I've made them quite a few times now.

You must temper your chocolate to get that nice shiny finish, I don't do it over a double boiler (I cheat). I melt the chocolate in the microwave on the melt setting, then add some whole chocolate to the melted chocolate.

If chocolate isn't tempered, it may not stay hard at room temperature, it can also get white splodges on it, not attractive, so tempering is a good thing.

I have put the instructions up in photographs.

LIKE us on facebook :)

Apple Cinnamon Buttermilk Muffins

Apple Cinnamon Buttermilk Muffins are light, made with fresh grated apple.

This is what you will need.

1 Cup SR Flour
3/4  Cup plain flour
1/2 Cup Rolled Oats
1/4 cup Caster Sugar
60g Melted Butter
1 1/2 Cups Buttermilk
1 Egg (lightly beaten)
1 Tsp Vanilla

2 Green Apples peeled and grated
2 Tsp brown sugar
1Tsp cinnamon (I use real cinnamon from www.aussiespices.com)

 

Method

Combine both flours, oats and sugar in a large bowl. Make a well in the centre. Add butter, buttermilk, egg and vanilla. Mix until just combined. Fold in apple. Don’t mix it all too much because it will make tough muffins.

Use cupcake cases (or muffin cases) and spoon the mixture into them evenly

Sprinkle the combined brown sugar & Cinnamon on the top before baking.

 Bake until golden and firm to touch, I used a cupcake baker rather than the oven

Click HERE to like us on facebook!

Chocolate Self-Saucing Pudding

I love this recipe!
It's so easy and quick and tastes totally divine.

You can double or triple the recipe without any problems, it reheats very well and everyone will want more!
Written recipe is below and photo steps are below the recipe. Sometimes it's nice to see how things look before doing it!

Self saucing puddings are a bit like magic, they go in looking a watery mess and come out with sauce on the bottom and pudding cake on the top:)

Chocolate self saucing pudding.

60g butter

½ cup sugar

1 egg

1 cup SR flour

1 Tablespoon cocoa

½ cup milk

½ Tsp vanilla

Sauce:

½ cup sugar

1 tablespoon cocoa

1 ½ cups hot water

Cream the butter, sugar and egg, when light and fluffy

 

Add the flour and cocoa, milk and vanilla.

Beat until it’s light in color, creamy and thick. Remember it looks light but it bakes dark.

Spread the pudding batter in an un-greased dish, it needs to be a big dish if you double or triple the recipe like I do or you will have a very

Messy overflow!

Then mix together the extra sugar and cocoa.

Pour that over the top, you don’t have to be too fussy, but spread it out a bit when you are pouring.

Lastly, pour over your hot water. Looks a mess now doesn’t it!!

Bake it in an oven about 180c for around half an hour or until the cake part is on top and the sauce is on the bottom.

Test the cake part just like a normal cake, with touch (if it springs back it’s ready) or poke a skewer into it, if it comes out

Clean, the cake is ready.

 Serve with cream, ice-cream or both! Enjoy!

Click HERE to like us on Facebook!

Thank You from Amanda Berry, Gina DeJesus & Michelle Knight

Ohio kidnapping update

When I first heard the story of Amanda Berry, Gina DeJesus and Michelle Knight, their escape and what they had endured, my heart broke for them. I often wondered how they were doing, how can anyone survive what they had been through.
Held captive by Ariel Castro for 10 long years, they endured such hell. I especially felt for Michelle Knight.It just goes to show what strong and special young women they are, yesterday the three girls released a statement and a thank you.
It's great to know they are doing so well.