Sarah&Stuff

Reviews, Recipes, Travels, Crafts & Party Ideas. @sarahbooth6

PANCAKE PARTY!

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Just thought I would share my pancake day with you all! I decided that this year I wanted to throw a party (it’s one of my favourite days of the whole entire year) and invite my best friends round for a bit of a feast. I wanted a pancake bar that was full of different toppings so that each pancake could be different.

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I made a list of all the toppings I wanted to be included and then purchased a couple of throw away paper table cloths. When I was home I arranged the toppings on the table as I wanted them and made sure I also included some water/juices and napkins! Then I grabbed a marker pen and just wrote what each topping was. I know it’s pretty obvious what everything is, but it makes everything look pretty and more interesting so just go with it.

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I made sure I included plenty of chocolate based fillings but also included fruit and the traditional toppings like oranges, lemons and sugar!

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It’s pretty cool to be able to pick what filling you want for each pancake and the fact you can try new combinations each time is THE BEST.

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I tell you what else is pretty cool about hosting a pancake party, you get to extend pancake day into pancake week because there is guaranteed to be a few different toppings left that absolutely must be used up. Maybe next year I’ll do a savoury section as well as a sweet. Here are a couple of combinations that were chosen at the pancake topping bar! Of course, there were many, many more! Hope you enjoyed your pancake day! We sure did!

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White chocolate spread, Nutella and marshmallows topped with toffee sauce.

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Fresh strawberries, Nutella, white chocolate spread and golden syrup.

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Milk chocolate buttons, white chocolate spread and toffee sauce topped with milk chocolate sauce.

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Fresh strawberries, fresh blueberries, milk chocolate buttons, Nutella and squirty cream.

It was my brother’s 30th at the weekend and he threw a bit of a birthday bash. Seeing as there was to be a HUGE buffet, I was put In charge of cakes. Here is what I decided to make. He didn’t want a lot spending on cakes so I kept it simple. I’m not including the recipes for the cupcakes as you really can use any basic recipe for vanilla/chocolate cupcakes/fairy cakes.

The Jammie Dodger cupcakes are a simple vanilla sponge with a blob of strawberry jam in the centre. They are then topped with vanilla frosting, mini Jammie Dodgers and another blob of jam.

The chocolate cupcakes are plain chocolate sponge with chocolate chips inside. They are then topped with chocolate frosting and either mini Maryland chocolate cookies, mini Party Rings or a full on Gold Bar. GOLD BARS ARE THE BEST. You don’t see them enough these days If you ask me.

Rice Krispie cakes are always a winner. These are toffee marshmallow Krispies and they are so amazing. These were all gone verrry quickly. Just melt 100g butter, 100g marshmallows and 100g toffee together in a pan. Once it’s all melted, add this to 150g rice Krispies and mix. EASY PEASY.

It was kind of lovely making some simple cakes for a change. Just because they are made with a standard recipe though, they can still be made to look impressive.

MILKYBAR CRISPY CAKE.

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A good friend of mine from where I used to work asked if I could make her daughter a 13th birthday cake. She said she would like it to be a white chocolate cake and that her daughter also LOVES meringues. I also wanted to stick to a pink ish theme as that is her favourite colour.

The cake was a bit of trial and error really. As it happens, it all ran quite smoothly and it all worked out. I knew I wanted to involve rice crispies somehow so sort of just gambled in terms of the recipe.

The cake has three layers of white chocolate mud sponge and three layers of pink marshmallow crispies. This is all coated and sandwiched together with a Milkybar frosting. I then made some white chocolate meringues to top the cake with and drizzled them with pink icing. I love a cake that has something crunchy in it to add a different texture and who doesn’t like rice crispy cake?! Using marshmallows also meant I could stick to the pink theme.

You can decorate the cake however you want. Make the meringues smaller, try adding some food colouring for different coloured ones, whatever. I had some leftover meringue mixture so piped some hearts onto a baking tray and drizzled them with icing…

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It would have been lovely to use these on the cake. Ideally, I wanted them all around the sides but they were far too delicate to do anything with. Something to work on next time definitely.

Here is what you’ll need:

CAKE: 190g butter, 200g Milkybar, 140ml water, 110g self raising flour, 150g plain flour, 1/4 tsp bicarbonate soda, 425g caster sugar, 3 large eggs, 2 tbsp vegetable oil, 90ml milk, 1 tsp white wine vinegar.

CRISPY LAYERS: 60g butter, 300-350g mini marshmallows (if you want the layers to turn out pink then buy the mixed bags of white and pink marshmallows), 1 tsp vanilla essence, 150-200g rice crispies.

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FROSTING: 175g butter-softened, 350g icing sugar, 150g Milkybar-melted, 3 tbsp double cream.

MERINGUES: 3 large egg whites, 175g caster sugar, food colouring if you wish.

DECORATION: White chocolate fingers, pink icing.

1. Grease and line two 20cm cake tins. Preheat the oven to 160c.

2. Measure the milk into a jug and add the vinegar. This is basically a replacement for buttermilk as Sainsbury’s had ran out and I had had enough of driving. Set this aside for now.

3. Put the butter, chocolate and water in a pan. This may seem really strange and when I was doing it I was like oh god, this has gone horribly wrong, but trust me, all will be well. Heat it gently until the butter and chocolate have melted and then stir until the mixture is even.

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4. In a large bowl, mix together the flours, bicarbonate of soda and caster sugar.

5. To the milk/vinegar mix, add the oil and eggs and whisk together.

6. Make a well in the dry ingredients in the bowl, pour in the chocolate mixture from the pan and the milk/eggs liquid. Then mix until smooth.

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7. Pour into the tin and bake in the oven for around an hour. Check the cake with a skewer. It should come out clean or with a few sticky crumbs. Let it cool completely in the tin. The cake may look slightly odd when it comes out the oven. It has a kind of papery crust on top which tastes delicious. Beneath this, is the moistest sponge ever. Do not fear.

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8. Make the rice crispy cake. I used a really deep tin so that I could slice the end result into three layers. Line the tin as the rice crispies are extremely sticky and would be impossible to get out of an unlined tin. Melt the butter in a large pan over a medium heat. Melt in the marshmallows until smooth. Add the vanilla essence.

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9. Without removing from the heat, add the rice crispies and stir until completely coated. Then, add to the lined tin and pat down with greased hands. Leave to cool at room temperature. There is no need for this mixture to go in the fridge.

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10. Make the Milkybar frosting. Beat together the butter and icing sugar until fluffy.

11. Add the melted chocolate and the double cream and beat again.

12. Once the crispy cake has completely cooled, slice it into three layers and place the first on your cake stand or plate.

13. Slice both white chocolate sponges into two layers. You will be using three of the layers so will have one left over to munch on yourself. Always good to know what your cake tastes like before you give it away!

14. Place your first sponge layer on top of the crispy layer. Then coat the sponge with a thin layer of frosting. Add your next crispy layer, then sponge, then frosting and so on.  

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15. Coat the entire cake with frosting, using a knife or palette knife to get a smooth effect if desired. Once completely covered with frosting, set aside whilst you make the meringues.

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16. Line a baking tray with greaseproof paper. Preheat the oven to 140c.

17. Place the egg whites in a large, clean bowl and have the sugar measured and ready. Now whisk the egg whites until they form soft peaks and you can turn the bowl upside down without them sliding out. It is VERY important that you do not over beat the eggs. Tricky business are meringues.

18. When they’re ready, start to whisk in the sugar, a little bit at a time. Whisk after each addition until all the sugar is in.

19. Using a metal spoon, spoon the mixture onto the baking tray in circles. Use a skewer  to make little swirls in the meringue if you wish.

20. Place in the oven and leave to cook for around one hour. Check after this time is up and see what you think. It all depends on different ovens.

21. Once cooked, turn off the oven and leave the meringues in there until they are completely cool.

22. Once cool, make some pink icing using icing sugar, water and red food colouring. Spoon into a piping bag and drizzle over your meringues.

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23. Place meringues on top of your cake however you wish. If you have made smaller meringues you could pile on more than me.

24. Decorate the rest of the cake however you like. I dipped my white chocolate fingers in some icing and then stuck them around the cake. I also made some bunting so everyone knew who’s birthday it was!

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White chocolate is my favourite so it was so nice to finally make a cake using Milkybar! I’d coat everything in it if it was socially acceptable.

BREAKFAST MUFFINS.

My friend Gerri gave me the recipe for these muffins and they are GREAT in the morning. Packed with apricots, dates and bran flakes, they are the perfect thing to grab on your way out of the door. The muffins are topped with sunflower seeds which gives them a nice crunch on top too.

If you have a bit more time in the morning - heat one slightly, slice it in half and spread a thin layer of butter over. AMAZING.

If you aren’t a fan of apricots or dates by the way, you can pretty much substitute them with anything.

These muffins could not be easier to make but the mixture does need to be kept in the fridge over night before baking. The quantities below will make around 15-18 muffins.

2 medium eggs, 120ml sunflower oil, 200g brown sugar, 310g plain flour, 1/2 tsp salt, 2 1/2 tsp bicarbonate soda, 1 tsp vanilla essence, 470ml milk, 180g bran flakes, 100g apricots, 100g dates.

1. Whisk together the eggs, oil and sugar.

2. Sift the flour, salt and bicarbonate soda together then add to the egg mixture and mix.

3. Add the milk and vanilla essence and mix again.

4. Stir in the dates, apricots and bran flakes.

5. Cover with cling film and keep in fridge overnight.

6. Preheat oven to 170c.

7. Fill muffin cases nearly to the top. Sprinkle on sunflower seeds.

8. Bake for 15-20 mins.

COOKIES AND CREAM CAKE.

I GOT A NEW JOB!!!!!!!!!! I feel so excited about it all! I will be working with two children who live nearby - right little cuties they are.

This did mean that I of course had to hand my notice in at my part time job. I had been at the Co-op for around four years on and off in-between Uni and I have never loved the people I work with so much. This meant that although I was uber excited to move on, I was a little bit sad knowing that I wouldn’t be working witht them all any more. We had a lot of laughs.

I thought I should make a cake for my last shift as a way of saying thank you to everyone - I know the Co-op lot love a bit of cake. By a bit I mean a lot. This cookies and cream cake is from the Hummingbird Bakery cookbook and I thought it would go down a treat. The recipe uses fresh cookies from the bakery section in your local supermarker but of course you could always take it a step further and make your own cookies! The cake has three sponge layers which have the cookies crumbled into them and are then sandwiched and covered with a creamy frosting and more crumbled cookies. You can use whatever flavour of cookie you like so don’t be afraid to try something a bit different. As I wanted to please most people at work I decided to stick to two classic flavours, milk chocolate chip and triple chocolate chip.

Here’s what you need:

For the sponge: 110g unsalted butter - softened, 380g caster sugar, 320g plain flour, 4tsp baking powder, 1 tsp salt, 320ml buttermilk, 3 large eggs, 135g fresh cookies - bought from a bakery or homemade.

For the frosting:

1kg icing sugar, 320g unsalted butter - softened, 500g mascarpone, 2-3 crumbled fresh cookies.

Ready, steady, GO…

Make the cake:

1. Preheat the oven to 170c, gas mark 3, and line three 20cm (8in) diameter cake tins or loose bottomed sandwich tins with baking parchment.

2. In a freestanding electric mixer mix the butter, sugar and dry ingredients together until they form a sandy consistency with no large lumps of butter.

3. In a separate large jug, mix together the buttermilk and eggs by hand.

4. With the mixer or whisk on a medium speed, add the liquid to the butter and flour mixture in a slow, steady stream. Scrape down the sides of the bowl as you go. Mix again until the batter is even and smooth.

5. Crumble the cookies into rough pieces, not too big, and stir them through the batter by hand. Divide the batter evenly among the prepared cake tins.

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6. Bake for 30-35 minutes or until golden brown and the sponge bounces back when lightly touched. Allow the cakes to cool completely before removing from the tins.

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Make the frosting:

7. Using the electric mixer or a hand held whisk, make the frosting by gradually mixing the icing sugar and butter together on a low speed until combined and there are no large lumps of butter.

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8. Add about one-third of the mascarpone and beat until combined and smooth, then gradually add the remaining mascarpone and mix until completely incorporated. Turn the mixer speed to high and beat the frosting until it is light and fluffy.

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Assemble the cake:

9. Once the sponge layers feel cool to touch, you can assemble the cake. Place the first layer on a plate or cake stand and top with 3-4 tbsp of frosting. Smooth it out using a palette knife, adding a little more if needed. Sprinkle over a handful of cookie pieces.

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10. Sandwich the second layer on top, then add more frosting and cookie pieces, followed by the third cake layer.

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11. Next frost the sides and top of the cake, covering it completely so that no sponge is showing.

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12. Finally, decorate the top with any remaining cookie pieces.

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This cake is a winner and is extremely moreish. Aint she pretty?

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WATERSHIP DOWN REVIEW.
I have to confess, this book is one of my new favourites. It’s brilliant. I love a good animal based story but this one is so clever. At times it reminded me of George Orwell’s Animal Farm (see my review here - http://sarahandstuff.tumblr.com/post/27407584127/a-very-interesting-read).
I guess I got the same feeling from this book that I got when I was younger and had just watched Toy Story for the first time. I used to love to think that my toys or pets had a secret life of their own unbeknown to humans. I still do, ahem.

“Rabbits live close to death and when death comes closer than usual, thinking about survival leaves little room for anything else.”

I knew nothing about Watership Down before reading the book so it was a complete and utter surprise. I will definitely be watching the film very soon. Richard Adam’s book is a fantastic read. It manages to be happy, sad, tense, humorous and much more which considering it’s a book based on rabbits that talk, is pretty impressive.

The book follows the adventures of a group of rabbits. One of the rabbits, ‘Fiver’, a small, young buck, has a gift. Fiver is able to tell when things are going to happen and whether it will be good or bad. When he has one of his visions and senses that bad things are coming to Sandleford Warren where the rabbits live, he and his brother Hazel (Hazel is a boy?!) persuade as many of the other rabbits as they can to escape the warren and build a life somewhere new.
Travelling long distances when you are a rabbit though, isn’t all that easy, especially when you haven’t even seen things such as rivers or trains before. Don’t be fooled though, these rabbits are extremely intelligent. They posses their own language, culture, proverbs and mythology. By the end of the novel you know exactly how these rabbits live their lives and their language becomes yours too.

“Animals don’t behave like men,’ he said. ‘If they have to fight, they fight; and if they have to kill they kill. But they don’t sit down and set their wits to work to devise ways of spoiling other creatures’ lives and hurting them. They have dignity and animality.”  

As their journey to find a new home develops, Fiver, Hazel and the rest of the rabbits get themselves into all sorts of danger. Once they have reached Watership Down they find the perfect field for a rabbit warren. Hazel realises however, that they need does to mate with as they have only bucks and this means that their warren won’t last very long.
The rabbits send an expedition to another warren a few days away in an attempt to bring back some does. The name of this other warren is Efrafa. Efrafa however, turns out to be a horrible place run by a militaristic warlord, General Woundwort. Unimaginable things happen at this warren and what unravels from this point on is seriously gripping.

“whenever they catch you, they will kill you. But first they must catch you”

You should without a doubt pick up this book and read it.
Now that I’ve completed it, has anyone got a pet rabbit I can start up a conversation with?

WATERSHIP DOWN REVIEW.

I have to confess, this book is one of my new favourites. It’s brilliant. I love a good animal based story but this one is so clever. At times it reminded me of George Orwell’s Animal Farm (see my review here - http://sarahandstuff.tumblr.com/post/27407584127/a-very-interesting-read).

I guess I got the same feeling from this book that I got when I was younger and had just watched Toy Story for the first time. I used to love to think that my toys or pets had a secret life of their own unbeknown to humans. I still do, ahem.

“Rabbits live close to death and when death comes closer than usual, thinking about survival leaves little room for anything else.”

I knew nothing about Watership Down before reading the book so it was a complete and utter surprise. I will definitely be watching the film very soon. Richard Adam’s book is a fantastic read. It manages to be happy, sad, tense, humorous and much more which considering it’s a book based on rabbits that talk, is pretty impressive.

The book follows the adventures of a group of rabbits. One of the rabbits, ‘Fiver’, a small, young buck, has a gift. Fiver is able to tell when things are going to happen and whether it will be good or bad. When he has one of his visions and senses that bad things are coming to Sandleford Warren where the rabbits live, he and his brother Hazel (Hazel is a boy?!) persuade as many of the other rabbits as they can to escape the warren and build a life somewhere new.

Travelling long distances when you are a rabbit though, isn’t all that easy, especially when you haven’t even seen things such as rivers or trains before. Don’t be fooled though, these rabbits are extremely intelligent. They posses their own language, culture, proverbs and mythology. By the end of the novel you know exactly how these rabbits live their lives and their language becomes yours too.

“Animals don’t behave like men,’ he said. ‘If they have to fight, they fight; and if they have to kill they kill. But they don’t sit down and set their wits to work to devise ways of spoiling other creatures’ lives and hurting them. They have dignity and animality.”  

As their journey to find a new home develops, Fiver, Hazel and the rest of the rabbits get themselves into all sorts of danger. Once they have reached Watership Down they find the perfect field for a rabbit warren. Hazel realises however, that they need does to mate with as they have only bucks and this means that their warren won’t last very long.

The rabbits send an expedition to another warren a few days away in an attempt to bring back some does. The name of this other warren is Efrafa. Efrafa however, turns out to be a horrible place run by a militaristic warlord, General Woundwort. Unimaginable things happen at this warren and what unravels from this point on is seriously gripping.

“whenever they catch you, they will kill you. But first they must catch you”

You should without a doubt pick up this book and read it.

Now that I’ve completed it, has anyone got a pet rabbit I can start up a conversation with?

BLACK FOREST LAYER CAKE.

This cake was made for my Aunties 60th birthday. I asked her what she wanted and she wasn’t altogether sure. The only thing she did mention was that she used to love buying a black forest gateau out of the freezer section in a supermarket. Making a fresh version of that seemed like the perfect option.

I didn’t want to make it exactly like the frozen version is because it was for a special birthday so a special cake was definitely deserved! I found the recipe for this cake on the internet but got a little nervous about making it - it was a recipe used in the final of Australia’s Masterchef, eek!

There are a lot of steps to making this cake but if made over a couple of days it doesn’t seem too bad. One of the steps involved making a cherry compote but I couldn’t find fresh cherries in any supermarket as they are out of season. To make life easier, I decided to just use a good quality cherry jam. It saved some time and still tasted good.

The cake itself consists of four layers. The first three layers are chocolate sponge drizzled with cherry syrup, praline mousse, mascarpone cream and cherry jam. The top sponge layer is covered with a chocolate ganache and decorated with chocolate dipped cherries. If you aren’t a fan of cherries then you could do exactly the same but use another fruit. Strawberries or raspberries would be amazing.

Making the praline mousse was a lot of fun. I’m a massive fan of Nutella so I was in my element. The mascarpone cream is really easy to make and tastes so, SO good. The cake does require a fair few ingredients, but like I say, on this occasion it was for a special birthday so you have to push the boat out! Plus, the end taste is totally worth it. Seriously.

FOR THE CAKE: 400g unsalted butter, 200g dark chocolate, 4 large eggs, 200g caster sugar, 200g plain flour.

FOR THE CHERRY SYRUP: 90g caster sugar, cherry juice.

PRALINE MOUSSE: 120g caster sugar, 80g hazelnuts, 300g chopped dark chocolate, 3 egg yolks, 300ml extra thick cream, 1 tsp vanilla extract.

MASCARPONE CREAM: 500g mascarpone, 1/2 tsp vanilla extract, 2 tbs icing sugar.

CHERRY COMPOTE: 1 pot of good quality cherry jam or conserve.

CHOCOLATE GANACHE: 150ml double cream, 200g chopped dark chocolate.

DECORATION: As many cherries as you like (fresh, frozen, tinned or jarred), small bar of milk chocolate, small bar of white chocolate.

First things first.

Make the cake.

Preheat the oven to 150°C (300°F), grease and line 2 x 20cm springform tins (or you can bake one cake after another if you only have one tin).

Melt butter and chocolate in a heatproof bowl over a saucepan of simmering, stirring occasionally until smooth.

Whisk eggs and caster sugar in an electric mixer until thick and pale (about 3-5 minutes), fold through chocolate mixture then fold in flour until just combined.

Pour batter into the prepared tins and smooth the  tops. Bake until just firm to touch (25-30 minutes). Cool completely in pans, then put in tins until needed later. This will ensure that the cakes are kept fresh.

Make the praline mousse.

Spread the hazelnuts out on a baking tray and lightly toast for 10 minutes. Remove from the oven and spread on a tea towel or piece of kitchen roll. Rub the hazelnuts so the skins flake off. Pick off any remaining skin.Set aside on a plate or in a bowl.

Line a baking tray.

In a dry heavy-based saucepan, cook sugar over medium heat, stirring, until melted.

Once melted, cook without stirring, swirling pan, until lightly golden.

Add hazelnuts, stirring until well coated.

Immediately pour mixture onto the lined baking tray and cool completely, in freezer until hard.

Break praline into pieces, place into a food processor and pulse until finely chopped. Set aside.

Melt the chocolate in a heatproof bowl set over a pan of simmering water.

Whisk the egg yolks in a small heatproof bowl.

Heat 250ml of the cream in a small saucepan over low heat.

Stir through half of the hot cream into the egg yolks.

Return the mixture to the saucepan over low heat and stir until thickened.

Strain into a clean bowl.

Stir the melted chocolate into the hot custard.

Add the vanilla and allow to cool.

Whisk the remaining cream until stiff peaks form.

Fold into the chocolate mixture with the praline, until just combined. Set aside in the fridge.

Make the mascarpone cream.

Beat the mascarpone, vanilla and sugar in a bowl until smooth and slightly thicker in volume. Set aside in the fridge.

Make the cherry syrup.

Heat 170ml water and the sugar in a small saucepan and bring to the boil, stirring constantly.

Remove from the heat and stir in a small amount of cherry juice.

Make the chocolate ganache.

Melt the chocolate in a heatproof bowl set over a pan of simmering water. Set aside.

Bring the cream to just below boiling point in a small saucepan.

Remove from the heat, then add the melted chocolate and stir until smooth.

Place in the fridge and allow to cool until thick but still pouring consistency.

Prepare the decoration.

Melt the white chocolate in a bowl over a pan of simmering water.

Dip half of your cherries into the chocolate and place on a baking tray.

Do the same with the milk chocolate and the remaining half of the cherries.

Place in the fridge so the chocolate can set.

Assemble the cake & decorate.

Remove the chocolate sponges from the tins. Slice each cake through the middle horizontally to produce four thinner cake layers.

Remove your fillings from the fridge. Place the first cake layer onto your plate or stand.

Brush some cherry syrup over the sponge.

Spread a layer of praline mousse on top of the soaked sponge then some mascarpone cream then some cherry jam.

Ensure that you spread a generous amount over the sponge and spread right to the edge so that you can see the fillings when looking at the finished cake.

Place the next cake layer on top and lightly push down. Repeat the above step until all your layers are complete.

Spread the chocolate ganache over the top cake layer and decorate with your chocolate dipped cherries. Grate some white chocolate over the finished cake.

BLACK FOREST LAYER CAKE, DONE. TIME FOR A BEVVY.

CHOCOLATE CARAMEL ROLO CAKE.

My brother rang me today and was like, ‘can you make me a cake for work tomorrow? I’ll pay you?!’ Short notice yes. He said he’d pay me so do I care? Heck no.

He wanted something chocolate based and a chocolate cake is always a sure winner. I saw this Rolo Cake on another blog (Raspberri Cupcakes)a long time ago and jotted down the idea. Thank goodness I did. Salted caramel sauce sandwiched between two chocolate brownie sponges and covered with milk chocolate ganache. Oh, and then a tonne of Rolos on top. Dieting? Don’t bother with this cake. 

I didn’t have an awful lot of time. I was busy this morning and he wanted to come and get it this evening. This cake was the perfect choice because it really isn’t that time consuming. The only elements that take up a bit of time are the caramel filling and the chocolate ganache because they both require a bit of time in the fridge to set. Whilst that is happening though, just grab yourself a cuppa, read a book, catch up on GBBO, whatever!

So then. Here’s what you need:

CAKE & FILLING: 400g unsalted butter, 200g dark chocolate, 4 large eggs, 200g caster sugar, 200g plain flour, 6 tubes of Rolos, 1 can caramel filling (I used Carnation Caramel).

GANACHE: 400g milk chocolate (I used Cadburys Dairy Milk), 300ml double cream.

TIME TO BAKE:

Preheat the oven to 150°C (300°F), grease and line 2 x 20cm springform tins (or you can bake one cake after another if you only have one tin). Melt butter and chocolate in a heatproof bowl over a saucepan of simmering, stirring occasionally until smooth.
 
Whisk eggs and caster sugar in an electric mixer until thick and pale (about 3-5 minutes), fold through chocolate mixture then fold in flour until just combined.
 
Pour batter into the prepared tins, smooth top and (if you wish) press Rolos over the surface of each cake (1 pack for each) and bake until just firm to touch (25-30 minutes).

Cool completely in tin, then very carefully transfer one cake to a serving dish or plate.

Don’t worry if your cakes have cracks in them, you’ll be covering them with the chocolate ganache anyway.

Add the caramel to a small bowl then sprinkle a couple pinches of crushed sea salt into it. Mix to ensure it is combined but not too much, you don’t want your caramel to become runny.
 
Spread a generous layer of caramel over the top of the first cake. Refrigerate this for at least 30 mins, this will keep your caramel firm.
 

Carefully sandwich the second cake on top (upside-down).

Prepare the ganache; place chopped chocolate in a large heatproof mixing bowl. Place cream in a small saucepan over medium heat and bring just to the boil, then remove from heat and pour hot cream over the top of chopped chocolate and leave in bowl for 5 mins. Use a whisk to bring mixture together, if there are still unmelted lumps of chocolate after this, you can place the bowl over a pan of simmering water and stir until it is completely melted. Chill in the fridge until thick but spreadable and just under room temperature.

Using a spatula, spread ganache over the top and sides of the cake. Decorate with extra Rolos (cut half in half and leave the rest whole).

Now you either eat it straight away or store it in the fridge until ready to serve! YUM.

 

 

THE HUNDRED-YEAR-OLD MAN WHO CLIMBED OUT OF THE WINDOW AND DISAPPEARED

  

It’s been way too long since I last wrote a book review. WAY too long. High time I got my act together. 

If I’m honest, it took me ages to finish this book. At the time I was reading it (around 3 months ago) I was super busy and I didn’t really give myself the time to sit back and spend a good amount of time reading. I have always enjoyed winding down before going to sleep by reading a good book but found that at this time, all reading did was send me to sleep. I’m mentioning all of this because in some ways I guess it has affected what I thought about the book. I kind of read a bit, left it for around a week, then came back to it and had to keep reminding myself what had happened. That’s not exactly the best way to read a book. It doesn’t seem to give it a fair chance somehow. My reading of it was all a bit dis-jointed. It’s like watching ten minutes of a film then leaving it and coming back to it two weeks later to watch another ten minutes and so on.

When I started this book I thought entirely different. I read quite a lot at once and absolutely loved it. The plot is such a great idea and Jonas Jonasson must have had such a good time writing it. 

The plot is essentially about a man who turns 100 and it’s about his life both up to, and after this point. Allan Karlsson wakes on his 100th birthday in the Old People’s Home he lives in. The staff are throwing him a big party, the whole shebang. The mayor will be there and the local press as well as many others.

The plot however, takes an interesting turn as Allan himself doesn’t stick around for a party. He isn’t interested in the attention. Leaving in his slippers Allan climbs out of his window into the hedgerow and escapes from everyone and everything to do with being old. 

"He turned to take one last look at the Old People’s Home that - until a few moments ago - he had thought would be his last residence on Earth, and then he told himself that he could die some other time, in some other place."

The book follows Allan’s adventure from that moment forward and his adventure is totally unexpected and at times, utterly hilarious. We also learn about Allan’s past which surprisingly, isn’t all that ordinary either.

If read as a whole and not in parts every now and then, I imagine this book to be a fast paced, highly entertaining read. Unfortunately for me, I deprived myself of this opinion. I blame me and only me. TUT. Do let me know what you guys think! 

CARROT & GINGER CAKE. 

I’ve never made a carrot cake before - I have no idea why this is as it’s one of my favourites. The bake off at work seemed like the perfect opportunity to give making one a go! This recipe is based on the carrot cake I found in the ‘Hummingbird Bakery - cake days’ book - they really do give the best recipes for frosting/icing. So deeeeelicious. The recipe below will give you four cake layers. I only ended up using three for the above cake as four would have made it extremely high and I had to store it somewhere at work for the whole day! Save yourself a little bit of the frosting and just eat the unused fourth layer yourself. That’s what we did. I usually make cakes to give away to other people so sometimes a little too much is a great thing because it means I get to taste what I’ve made. The end result was moist and spongy and 100% naughty.

FOR THE SPONGE: 450g peeled and finely grated carrots, 2tbsp peeled and grated root ginger, 80ml (3floz) buttermilk, 3 large eggs, 1 tsp vanilla essence, 350ml (12floz) vegetable oil, 420g caster sugar, 500g plain flour, 2 tsp baking powder, 1 tsp bicarbonate of soda, 1 tsp salt, 1 tsp ground cinnamon, 1 tsp ground ginger, 80g pecans - roasted and chopped. 

NOTE - To roast the pecans, pop them in a non-stick saucepan and toss them over a medium-to-high heat for 2-3 minutes. Remove from the heat as soon as they turn brown as they can burn easily. 

FOR THE FROSTING: 100g unsalted butter - softened, 600g icing sugar, 1 tbsp finely grated orange zest - plus extra to decorate (optional), 250g full fat cream cheese, orange and green writing pens to decorate (I found mine at the Co op but you could also use food colouring and pipe the mini carrots on that way), pecan halves to decorate (optional). 

1. Preheat the oven to 170c/gas mark 3 and line four 20cm (8in) diameter loose-bottomed sandwich tins with baking parchment. 

2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, mix together the carrots, root ginger, buttermilk, eggs, vanilla essence, vegetable oil and sugar until all the ingredients are well combined. 

3. Sift together the flour, baking powder, bicarbonate of soda, salt and ground spices, then slowly beat these into the egg and carrot mixture, adding the dry ingredients in three batches. Mix well after each addition, scraping down the sides of the bowl to pick up any ingredients that may have got stuck there. Stir in the chopped pecans and mix the cake batter until it is smooth and even. 

4. Divide the batter between the four prepared sandwich tins and bake for approximately 30 minutes or until the top of each sponge bounces back when lightly pressed. Allow the cakes to cool completely, on a wire rack, while you make the frosting. 

5. Using the electric whisk or freestanding mixer with the paddle attachment, mix together the butter and icing sugar on a low speed until combined but still powdery in consistency. Add the orange zest and cream cheese, increase the speed to medium-to-high and mix well until the frosting is smooth, light and fluffy.

NOTE - If you are using food colouring to make the mini carrots then set aside a small amount of the frosting in two separate bowls and colour with a few drops of the orange and green colouring. If not then carry straight on and follow step 6.

6. When the sponge feels cold to the touch, spread some of the frosting between each layer and sandwich all four together. Use the remaining frosting to cover the top and outside of the assembled cake, then decorate using your icing pens and pecans. 

LEMON DRIZZLE DOUGHNUT CAKE.

I had another birthday cake request off one of my mums good friends from work. She wanted a lemon drizzle cake so as usual, I decided to go all out. Who wants to ask for a lemon drizzle cake for their birthday and only get your average lemon drizzle cake? It just won’t do. This cake is ridiculously moist. The sponge tastes of tangy lemons and is sandwiched together with a homemade lemon curd and mascarpone filling. The cake is then topped with baked lemon drizzle doughnuts which are so so naughty but taste so so SO good. Interested? Sit tight and read on…

FOR THE CAKE YOU WILL NEED:

FILLING: 2 large egg yolks, 2 lemons - juice and finely grated zest, 30g unsalted butter, 125g mascarpone, 75g caster sugar.

LEMON SPONGE: 2 lemons - finely grated zest, 200g unsalted butter - cubed and softened, 200g caster sugar, 3 medium eggs - beaten, 200g self raising flour - sifted. 

SYRUP: 4 lemons - juiced, 75g granulated sugar.

FOR THE DOUGHNUTS YOU WILL NEED:

6 hole doughnut pan - I ordered mine off Amazon!

DOUGHNUTS: 225g plain flour, 1 1/2 tsp baking powder, 125g unsalted butter - softened, 115g caster sugar, 1 egg - beaten, 180ml milk, 1/2 a lemon - juiced. 

LEMON DRIZZLE: Juice of 2 lemons, 150g caster sugar.

ICING: 150g icing sugar, water to mix.

OPTIONAL: Happy birthday candles!

CAKE.CAKE.CAKE.

1. Preheat the oven to 180c/gas mark 4. I wouldn’t use the fan setting on your oven because it may dry out your sponge. 

2. Start by making the lemon curd for the filling. Beat the egg yolks with the sugar using a wooden spoon in a small saucepan until smooth. Beat in the lemon juice, grated zest and butter, and heat for 3-4 minutes, stirring all the time until it thickens. Once thick, allow to cool; cover and chill until needed. 

3. Grease a 20cm, round, springform cake tin and base-line with a disc of baking paper. Place the sugar, softened butter and lemon zest in a mixing bowl and beat with a wooden spoon or an electric hand mixer. The result should be pale in colour, with a really light and fluffy texture. 

4. Now start adding the beaten egg. Add it in stages, beating in after each addition. Finally, fold in the flour. You will be left with quite a thick mixture but don’t worry because this is what you want. Spoon the mixture into your prepared tin and bake for 35-45 minutes until it is shrinking away from the side. Test it with a skewer to see if the mixture is cooked in the centre; it should come out clean or with crumbs, not with any mixture. Once out the oven, prick all over with a cocktail stick around 20 times.

5. Make the syrup by stirring the strained lemon juice into the sugar so that it dissolves a bit, but not fully. Drizzle all over the cake whilst it is still in the tin but do it slowly, waiting a few moments before adding any more so that it all sinks in. It should leave a slight crust on the cake as it sinks in. Leave for 10 or so minutes and then remove from the tin and place on a wire rack to cool completely.

6. Using a knife (serrated is best), slice the cake in half horizontally and set it aside. Finish off the filling by placing the mascarpone in a small bowl and swirling in the lemon curd you made earlier. Lift off the top half of the cake and spread the base with the filling. Replace the top half. Cover the cake and leave it at room temperature. If you aren’t intending on eating the cake the same day then I would perhaps leave adding the filling until as late as possible!

DOUGHNUTS.DOUGHNUTS.DOUGHNUTS. 

1. In a large bowl sift and mix together the flour and baking powder then add the butter and rub in until the mixture resembles fine breadcrumbs. Stir in the sugar.

2. In a jug, lightly whisk the egg, milk and lemon juice then gradually add the liquid to the flour mixture, beating well during each addition until the mixture is creamy and smooth. 

3. Grease your doughnut tin and then carefully spoon the mixture into each mould. I filled each with approx 3/4 full as they will rise when baking. Bake for 20-25 minutes until they are starting to show signs of turning a light golden brown colour. Remove from the oven and allow to cool for 10 minutes. Note - I had enough mixture to make 12 doughnuts in total so just repeat the process over again with the next batch! 

4. Remove each doughnut from its mould and place all of them on a baking tray to cool completely. Whilst that is happening, make the lemon drizzle. Place the lemon juice and caster sugar in a pan and heat gently. Once the sugar is completely dissolved, bring to the boil and then turn off the heat and allow to cool.

5. Prick each doughnut with a cocktail stick several times and then drizzle the lemon drizzle over each one - HAR HAR. Ensure each doughnut is coated. Leave them to soak up the flavour for about ten minutes and then arrange however many you want on top of the cake. 

6. Mix your icing sugar with some water until you get a nice runny consistency and then drizzle all over the doughnut stack and allow to run down the sides of the cake. Add your happy birthday candles to the doughnuts and…

…Lemon Drizzle Cake complete.

The Place Beyond the Pines. 

I think this film has topped my list. I absolutely loved every second and was completely absorbed from start to finish. The story is so powerful and touching at times that you can’t stop that feeling arising in your throat. The acting is incredible - Ryan Gosling and Bradley Cooper really are at the top of their game. The rest of the cast are impressive also and are what make the three acts work and fit together. You feel strongly towards each character and understand what kind of a person they are/want to be.

Gosling plays his role as a motorcycle stunt rider trying to provide for his lover and son so perfectly and we can begin to form an impression of his character right from the opening scene alone despite there being no dialogue at this point. His bank robbing scenes make you feel crazy nervous and will cause your blood pressure to rise considerably. Cooper plays a young and upcoming police officer who appears torn between his want for justice and his powerful ambition. His performance is chilling. There are a couple of moments throughout where we focus in on his face and there really are no need for words. You can tell exactly what is going through his mind without him saying a single word. His facial expressions are tremendously powerful. Majorly impressive stuff. Eva Mendes, playing Gosling’s lover is similarly torn between two desires - wanting to be with Gosling whom she loves but whom offers no stability or, having a safe, normal family life with her husband. The film is certainly an intense character study of three people and their lives.

The music is beautiful and haunting all at the same time - Mike Patton’s ‘The Snow Angel’ (can be heard in the trailer and played when Gosling is riding his bike towards the tree lined horizon) is one of the most incredible pieces of music I’ve heard - http://www.youtube.com/watch?v=ew0TZk0DVks. It captures the tone of the film perfectly. Major shivers going on when it played. In fact, I got the shivers SO MANY TIMES throughout. 

Long story short; the movie struck a chord with me and I haven’t stopped thinking about it since. It’s an intensely emotional, incredibly ambitious masterpiece that won’t fail to impress anyone I’m sure. Breathtaking.

This is my first time making a birthday cake for someone. It was my friends 18th birthday this weekend and she asked if I could make the cake for her party. She said her favourite things were chocolate and cookie dough so I figured I would make my Cookie Dough Mountain Cake (see here: http://sarahandstuff.tumblr.com/post/45356539355/cookie-dough-mountain-cake-okay-brace) but make it even bigger and better.

This time, I made gooey chocolate sponges as opposed to the marble cake I made last time. I also added an extra tier on top, some chocolate fingers to the outside and some homemade cookie dough truffles to finish it off. 

I wanted the cake to say ‘Happy 18th Becca’ somewhere seeing as though it’s a special birthday but it took me a while to decide how I was going to do it. I thought about the obvious - icing it on, but the cake is extremely busy with stuff as it is so didn’t think that was a good idea. Plus icing wouldn’t really go with the cookie dough buttercream.

I have always wanted to give cake bunting a go but again, wasn’t sure if it would work out because of the height of the cake. I spent an afternoon cutting out some card and tying some ribbon and decided to give it a go. The bunting in the pictures was actually my first attempt so I was majorly happy with how easy it was and how it all turned out! I think it’s a great way to make a cake look special and you can personalise it however you want! Just cut some diamonds out of different coloured card and fold them in half to make triangles. The size of the diamonds/triangles is up to you and kind of depends how big your cake is! If you have a MASSIVE cake you hardly want tiny bunting. Cut a piece of ribbon that is longer than needed. Take some double sided sticky tape and position it along the inside crease of the triangles. Stick the ribbon to this and fold the card back over again and then repeat with all your letters. Make sure you leave some ribbon either side of your first and last piece of bunting because you will need to then tie it to the rods! Add some personalised touches like ribbon to make the bunting look even more pretty.  

I haven’t made a birthday cake for someone before so I was really nervous about how it would turn out as I wanted it to be perfect! Happy 18th Becca!

FILM TIME.

John and I have watched so many films recently. We both really enjoy film days/nights and they are free which is always good when you’re running low on cash waiting for pay day to arrive again. Unless of course you purchase new films to watch which we do some of the time. Amazon is our best friend when it comes to that. Or if you visit the cinema. Which we also do a lot. The point is, watching films is fun. Here’s a quick run through of what we have watched recently…

OZ THE GREAT AND POWERFUL.

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I really enjoyed this film. John not so much. No it wasn’t anything majorly, majorly special but I enjoyed it none the less.  We went to the cinema to watch it in 3D and it really worked for this kind of film. I am and always have been a massive fan of fairytales and magical lands - I used to sit and draw so many undiscovered lands that I hoped existed somewhere in the world. Some people played with toys, I drew okay? I played with toys as well let me add. But this is why I enjoyed Oz. The Colour, the imagination, the fairy tale element and the effects all really appealed to me. The 3D helped a lot too. It was like one big adventure and I liked that. I actually found it quite scary at times though! Oz is a dark place at times and if I was a child again I’m pretty sure I’d have nightmares from watching this film. I would have been happy with it just sticking to the happy, colourful, magical Oz the whole time if I’m honest.

The acting was a bit cringe worthy and unrealistic at times I thought but it was another one of those easy watching films so I wasn’t overly bothered. I  was in the mood for that kind of film that day anyway. I didn’t regret spending my money to watch it! 

http://www.youtube.com/watch?v=DylgNj4YQVc

WRECK-IT RALPH.

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Oh my goodness gracious me. We both really, really enjoyed this film. My Dad is a massive fan of animated films so I’ve always enjoyed watching them even now I’m older. Half the time they are a heck of a lot better than other films I have seen!

Wreck-It Ralph was brilliant. We both found it so clever. The way it creates this whole new world for audiences to venture into and see for themselves is fantastic. Its brings back memories of childhood and all the excitement and apprehension you have towards games when you are little. I loved seeing the bad guys and remembering how much they used to scare me! I sat in the cinema and was like ‘Oh my god! It’s the evil guy from the end of each level on Sonic!’ I don’t even know the guys name but I loved it because it brought back memories of me sitting and watching my older brothers play on their Sega! 

I thought the whole thing was so creative.When the arcade closes at night the various video game characters leave their normal in game roles and are free to travel to other games. They can travel, much like we can on the London Underground, through the power cables until they reach Game Central Station - the place where all the arcade games are plugged into. GENIUS. Some of the characters even move in the same way as they did on games years ago, back when graphics weren’t as good as they are now! 

I don’t want to give anything more away or say too much about the characters and the plot itself but trust me, there are so many points throughout this film that will make you remember your gaming pasts! Bravo Disney.

Also - the short animated black and white film ‘Paperman’ which is shown before Wreck-It Ralph starts is beautiful. Definitely deserves its Academy Award Winning status.  

http://www.youtube.com/watch?v=87E6N7ToCxs

ALIEN & ALIENS.

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Last Sunday we decided that a film day was in order. I have NEVER been one for these kinds of films. ‘Boy films’ as I like to call them. However I surprised myself! John can now proudly say that he made me watch Alien and I, that’s right I, was the one who wanted to carry straight on and watch Aliens. I enjoyed them both! I hate admitting it but I really did! Got to love a bit of old school now and then I guess. So scary though. Massively pleased I had a blanket a cushion and a boyfriend with me.

http://www.youtube.com/watch?v=5NcKKNcZ_1k

http://www.youtube.com/watch?v=XTWlNtV0X4E

HEAT.

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This was my favourite among the films we have watched recently. Heat is a seriously, seriously intense film. It’s 3 hours of intense watching to be more precise. I wouldn’t hit play if it’s a nice, relaxed, easy going film you’re looking to watch put it that way.

The film follows a group of professional bank robbers as they start to feel the heat from the police when they unknowingly leave a clue at their latest heist. Robert De Niro plays alongside Al Pacino and Val Kilmer which results in some seriously cool action. The whole cast were impressive. I understood how each and every character felt at certain times and why they felt that way.

The shootouts are mental throughout. Seriously mental. We had the TV really loud and one scene in particular set in the streets of LA nearly blew our heads off. I was so absorbed at this point! I wanted to grab a gun and join in. Jokes, I’d die immediately. The film is essentially about good guys vs bad guys, cops vs robbers but it’s better than just that. A lot better. In fact, in terms of crime thrillers, they don’t come better than this. Incredible music too. Watch this:

http://www.youtube.com/watch?v=USG0wDSdbrY

Charity Baking.

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I went baking mad the other week. One of my friends is going to Rwanda for 10 weeks to work alongside others to make a real difference in the community. She held a charity event - mad hatter style, to raise as much money as possible! I was a bit gutted because I was hoping to set up and then take some photos of the final display. I also wanted to get some pictures of the room because some serious effort went into the decoration! But, being unorganised meant that I took about five photos before the dreaded red light flashed and my camera ran out of battery. Eugh. HATE THAT LIGHT. So yeah, I apologise for the lack of photos. Ahem, andsomeofthemareslightlyblurred aaannnnddd I’m late in uploading this so the Easter Nest Cakes aren’t really appropriate now Easter is over. Please do find it in your hearts to forgive me.

I made a selection of cakes - some of which were just plain fairy cakes with chocolate buttercream. I know this is nothing overly fancy but my intention in uploading pictures of those particular cakes is to give you some ideas regarding decoration. A plain chocolate fairy cake can be made to look much more appealing and impressive with just a little bit of effort put into the decoration.

Take a closer look at what I made below.

SIMPLE FAIRY CAKES WITH CHOCOLATE BUTTERCREAM. Great if you need to bake large quantities for a party! 

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Choose any recipe you like to make these cakes. Just google it and take your pick. I made a simple, plain fairy cake mixture and then made the buttercream the easy way - icing sugar, cocoa and butter. Go more fancy if you like but when baking for large numbers, keeping the ingredients simple is the best way to keep costs down. In terms of decorating I did four different versions.

1. Stick an Oreo on top. Grate some white chocolate and sprinkle over.

2. Create a two tier cake by making some mini crispy nests. I did some white chocolate nests and some milk chocolate nests. Teeny weeny mini eggs finish them off nicely. 

3. Add a mint flavour to your cakes by using some Mint Aero Bubbles. Chop them in half so the green really contrasts the brown. 

4. Chocolate buttons are an obvious choice but it’s the way you arrange them that matters. Layer different colours so your cakes look like pretty flowers. 

MILK AND COOKIES CUPCAKES.

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It’s these cakes inparticular that I was hoping to get some really cool pictures of. It isn’t just the outer appearance that needs to be shown off. It’s the cookie dough filled centre. Homemade cookie dough sits in the middle of the chocolate chip sponge and tastes totally delicious when bitten into. The buttercream is made to taste milky and there is lots of it you’ll be pleased to know. Everyone likes milk and cookies before bedtime.

So here’s what you need…

For the Sponge - 125g unsalted butter, 155g caster sugar, 2 medium eggs, 225g self raising flour, 85ml milk, 1/4 tsp vanilla extract, 1/4 tsp salt, 100g chocolate chips.

For the Cookie Dough Filling - 55g unsalted butter, 6 tbsp light brown sugar, 135g plain flour, 200g condensed milk, 1/4 tsp vanilla extract, 100g chocolate chips.

For the Buttercream and Decoration - 350g unsalted butter removed from the fridge an hour before baking, 400g icing sugar, 200g condensed milk, milk bottle sweets, mini cookies

…and here’s how…

Make the Cookie Dough Filling. Place butter and sugar in a large bowl and beat with an electric mixer on high until smooth and fluffy. Add flour, condensed milk and vanilla and beat again until combined. Stir in the chocolate chips. Cover with cling film and refrigerate. 

Make the Chocolate Chip Cupcakes. Preheat the oven to 180c. Cream butter and sugar in a large bowl with an electric mixer on high speed. Beat in eggs one at a time then fold in the milk, vanilla, sifted flour and salt until smooth. Stir the chocolate chips into the mixture and then spoon into a 12 hole cupcake tray lined with papers. I think I actually ended up having around 14-15 cakes. I guess it depends how big you want your cakes! Bake for about 20 minutes until the cakes are golden brown and a skewer inserted into the centre of a cake comes out clean. Remove from the oven and cool in tin for 5 minutes then completely on a wire rack.

Add the Cookie Dough Filling. Hollow out the centre of each cake using a sharp knife and add around 2 tbsp’s of the cookie dough you prepared earlier.

Prepare and add the Buttercream. Place butter in large bowl and beat on high with an electric mixer until smooth and fluffy. Reduce the speed and gradually add the icing sugar. Beat again on high until fluffy. Place in a piping bag and pipe as much as you like onto the top of each cake. Use a spoon that you have heated under hot water to flatten the swirls and create a smoother effect. Decorate the top of each cake with your mini cookies and milk bottles. 

MINI DOUGHNUT CAKE POPS.

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I could spend a fortune in Lakeland. I really could. I got massively excited when I saw they did a silicone mini doughnuts mould. I got even more excited when I saw the price. Only £4.99. Win. Making cake pops is always fun but using my new silicone mould increased the fun level by at least five points. Mini Doughnut Cake Pops look fancy and you can use your imagination when decorating them. 

To make 36 Mini Doughnuts you’ll need - 225g plain flour, 2 tsp baking powder, 1 tsp salt, 175g caster sugar, 175ml milk, 2 eggs - beaten, 30g melted butter, 1 tsp vanilla extract, milk and white chocolate, decorations

Make the Doughnuts - Preheat the oven to 160c/gas 3. Lightly brush the doughnut mould with cooking oil. 

Take a large bowl and sift the flour, baking powder and salt into it. Add the sugar and stir until combined. 

In a separate bowl whisk the milk, beaten egg, butter and vanilla extract together and add this to the dry ingredients, mixing thoroughly. 

Using a teaspoon, carefully fill each of the doughnut moulds around 3/4 full with the batter. Place in the oven and bake for around 8 minutes or until firm but springy to touch. Cool slightly. 

Dip the top side of the doughnuts into the chocolate and then sprinkle your chosen decorations over whilst still wet. Leave to set on a wire rack placed over a plate to catch the melted chocolate that will drip.

Dip the end of a BBQ skewer or cake pop stick into the melted chocolate then insert into the bottom of the doughnut. Leave to set and repeat with all your doughnuts. Mini Cake Pop Doughnuts Complete!