Tag: Recipe

Cake pizza mould – recipe and tutorial (individual cake slices)

Learn how to bake your own cake pizza by following this easy guide. The flavour and decoration is up to you! Here I have decorated with a buttercream flowers including using nifty nozzles (russian piping tips). The cake pizza idea is by @cakes.n.sprinkles on Instagram.


Equipment:

10 hole silicon cake pizza mould
1 cupcake case
Cake release spray (ideally)
Piping tips and bags
11 inch or larger cake board

Cake Recipe:

350g butter or stork baking block
350g sugar
350g self raising flour
7 medium eggs
1.5 tsp vanilla
2 tbs milk

(for chocolate cake add 35g cocoa powder)

Buttercream:
*you may need more depending on your design

250g unsalted butter
500g icing sugar
1 – 2 tsp of milk or cooled boiled water

(for chocolate buttercream add 20g cocoa powder)

Method:

1. Preheat oven to 140°C (fan oven).
2. Mix the butter and sugar.
3. Add eggs and vanilla.
4. Add flour and mix well.
5. Add the milk and mix until all combined and smooth.

6. Grease the cake mould, I use cake release spray but you could use butter to grease.

7. Fill a piping bag with the cake batter and cut the end off the bag. This will allow you to fill the sections of the mould much easier then with a spoon.  Try to fill evenly.

8. Don’t forget to half fill the cupcake case.

9. Bake the cupcake for approx 30 minutes and the cake pizza slices for approx 50 – 60 minutes. All ovens vary so keep an eye on the cakes. You want them to bounce back when pressed on top and a skewer to come out clean when poked into the cake.


10. Allow the cakes to completely cool in the mould.

11. Using a knife carefully trim any excess from the tops of the cakes so that they are level with the cake mould.

12. Gently separate the cakes from the mould and push them out from the bottom.


13.  Cut the individual cakes in half and pipe in the buttercream filling.  Use a dab of buttercream to secure the cake to the board if needed.  With the cupcake in the centre.


14. Add the buttercream or decorations as desired to the top of the cake.  I used piped flowers and leaves.

This cake will be best eaten within 1-2 days of baking. Store at cool room temperature.

I hope you found this guide helpful.  I will be making a chocolate overload version of the cake pizza soon. I’ll pop a pic on here once it’s finished.

Advertisement

Koala cake with buttercream flowers

I had been given a Molly’s creature creator mould for my birthday in October and I now had the chance to use it!

Making cute animal cakes using buttercream flowers is something I love to do… See my flower hedgehog cake here.

So I thought I’d go along the same lines but using the cake mould.

I chose to make a Koala, they have had an awful time recently and I wanted to celebrate these gentle creatures.

Below are photo’s of baking and making this cute cake. If you want to create your own I give a list of some of the tools needed.

What you’ll need:

Cake batter (400g self raising flour, 150g flour, 400g butter, 400g sugar, 8 eggs, 2tsp vanilla)

Molly’s creature creator standing mould

2 or 3 nifty nozzles

Some standard size piping tips and piping bags

Food colouring

Buttercream (500g butter + 1kg icing sugar)

Sweet Stamps if you want to use similar writing

Rice krispie treats for arms and legs (85g rice krispies, 110g melted marshmellow)

Sugarpaste

Method

Grease your mould or use cake release spray. Fill with cake batter and cook at 140C. It took 1hr 40 mins to cook in my oven.

Allow to cool then trim off excess. Turn out of mould.

Use buttercream to stick the halves together and crumb coat.

Make rice krispie treats and mould into arms and legs. Cover with buttercream.

Use a circle cutter to cut ears from 5mm thick rolled out sugarpaste. Cut in half moon shape. Stick a cocktail stick or dry spaghetti stick into ear so it can be fixed to cake. Allow some time to dry.

Colour your buttercream and put into bags. Start piping large tips first randomly but fairly evenly over cake. Then stset to fill areas with smaller buttercream flowers.

Add the ears and cover with buttercream.

Finally add the fondant nose and eyes.

I usually cover my cake boards in fondant and use sweet stamps acrylic letters to emboss and paint name.

Enjoy

Marble vanilla and chocolate cookies

A twist on an old favourite these marble cookies are fun to make, quick and tasty.

Here’s what you need to make 12 marble cookies.

Ingredients:

200g self raising flour

175g caster sugar

50g soft brown sugar

20g cocoa powder

125g stork or butter

1 egg

1/4tsp vanilla

60g -150g of chocolate chunks

Preheat the oven to 180°C (fan). Pop some greaseproof paper on 2 baking trays.

Method:

1. Mix the sugar and butter together with a spoon.

2. Stir in the egg and vanilla until completely combined.

3. Add the flour and stir until a dough forms.

4. Now seperate the dough into roughly half in two bowls.

5. To one bowl add the 20g cocoa powder and mix in until fully combined in the dough.

6. To the vanilla dough add the chocolate chunks and stir (the amount is up to you!).

7. Take a spoon of each dough and form into a ball. Make 12 roughly the same size balls.

8. Bake for 10mins.

Delicious still warm but will keep nicely for a few days. Enjoy!

Cookies with chocolate chunks

These cookies are soft in the middle, just how cookies should be. They are one of my first baking successes and a recipe I have made time and again for the past 5 years.

Perfect if you have little time to prepare, for impromptu get togethers and baking with the kids. Or like I find, an ideal sweet treat when I have no desire to go to the shops!

You will need a bowl, spoon, scales and a tray or two lined with greaseproof paper.

Ingredients:

125g stork or butter

175g caster sugar

50g soft brown sugar

1/2 tsp vanilla

1 egg

225g self raising flour

60 – 150g dark and white chocolate chunks (amount/type is your choice)

Method:

Set the oven to 180°C (fan)

1. Mix the stork/butter, caster sugar and brown sugar together.

2. Add the egg and vanilla and mix.

3. Add the flour and mix with a spoon until a dough has formed.

4. Stir in the chocolate chunks.

5. Make into 12 equal (ish) sized balls.

6. Cook for about 10mins. You’ll want the cookies to have a bit of a golden colour on the edges but still be soft in the middle. They get firmer as they cool.

Best eaten warm and delicious with ice cream. Will keep for a few days covered up.

Simple and delicious chocolate cookies recipe

This recipe creates the most delicious, soft in the middle chocolate cookies. I have tweaked the recipe over many years and it’s my ‘go to’ recipe for a satisfying treat.

Very quick to make and cook, these cookies can be ready to eat in 20 minutes. They are best eaten still warm (although they keep beautifully for a couple of days).

Here’s what you need to make 12 cookies.

Ingredients:

210g self raising flour

225g caster sugar

15g cocoa powder

125g stork or butter

1 egg

1/4tsp vanilla

60g -150g of chocolate chunks

Preheat the oven to 180°C (fan). Pop some greaseproof paper on 2 baking trays.

1. Mix the sugar and butter together with a spoon.

2. Stir in the egg and vanilla until completely combined.

3. Add the flour and cocoa powder and stir until a dough forms.

4. Add the chocolate chunks and stir again. (The amount is up to you! I use 60g as my family like less chunks. If you like lots of choc chunks add more like 150g.)

5. Make 12 equal(ish) sized balls and put onto the trays. Give them space as they will spread when cooking.

6. Cook for approx 10mins.

7. Take out the oven and allow to cool for a few mins and firm up a little. Best eaten warm! But delicious for a few days.

If you give the cookies a try please let me know what you think.

I have several variations on this recipe for different flavoured cookies which I will share soon.