Terry’s Chocolate Orange Cheesecake

Terry’s Chocolate Orange Cheesecake

I’ve always loved Terry’s Chocolate Orange ever since I was a kid. My grandad’s name was Terry and I used to think that he had some sort of involvement in the creation of this delicious treat! One of the first things I made when I started getting into baking were Terry’ Chocolate Orange cupcakes. Since moving my blog over from Blogger to WordPress I’ve been working on improving my content and recipes. So many of my old recipes no longer reflect my current style, skills and tastes. I made a baked Chocolate Orange Cheesecake a few years ago, which was good, but this no-bake version is much much better!! And so easy to make too!

To make the biscuit base I whizzed up 250g digestive biscuits in my food processor.

I added 80g melted butter and pressed it into the bottom of a 23″ springform tin, I put it in the fridge for 30 minutes.

To make the filling I used my electric hand mixer to mix together 750g full fat cream cheese, 200g icing sugar, 30g cocoa powder and 2 tsp orange extract. Once it was mixed I added 300ml double cream and whisked again until the mixture thickened. Then I folded in 8 chopped up segments of a Terry’s Chocolate Orange.

I put the filling on top of the biscuit base and smoothed it over. I left it in the fridge overnight to set.

The next day I melted 6 segments of a Terry’s Chocolate Orange, put it in a piping bag and piped it all over the top of the cheesecake.

For the rest of the decoration, I whipped up 300ml double cream with 2 tbsp icing sugar and piped it all around the edge of the cheesecake. I added 6 chopped up segments of a Terry’s Chocolate Orange in the middle, and Mini Terry’s Chocolate Orange in the cream. Then I added some bronze sprinkles which I got from Waitrose all over.

The cheesecake was so delicious! Buttery biscuit base, creamy chocolate orange filling filled with chocolate bits, fresh cream and more Terry’s Chocolate Orange tastyness on top. It got top votes from my friends and family, even my friend’s adorable 1 year old was a big fan! Surely the most honest review! It was so easy and quick to make, and no oven involved, which is just what I needed during the hot weather on the weekend I made this.

             

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy and Brilliant Blog Posts by Honest Mum.

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5 from 1 vote
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Terry's Chocolate Orange Cheesecake

Ingredients

Base

  • 250 g Digestive biscuits
  • 80 g Butter melted

Filling

  • 750 g Full fat cream cheese
  • 200 g Icing sugar
  • 30 g Cocoa powder
  • 2 tsp Orange extract
  • 300 ml Double cream

Decoration

  • 300 ml Double cream
  • 2 tbsp Icing sugar
  • 1 pack of Terry's Mini Chocolate Orange
  • Sprinkles
  • 1 Terry's Chocolate Orange

Instructions

  1. Use a food processor to whizz up the digestive biscuits into crumbs. Or put them in a food bag and smash with a rolling pin. Then put into a mixing bowl

  2. Add the melted butter to the biscuit crumbs and mix together, then press them into the bottom of a 23" springform tin until compact and an even layer. Put it in the fridge for 30 minutes

  3. To make the filling use an electric hand mixer or a food mixer with a whisk attachment to mix together the full fat cream cheese, icing sugar, cocoa powder and orange extract until smooth

  4. Add the double cream and whisk again until the mixture thickens. Fold in 8 chopped up segments of the Terry's Chocolate Orange with a spoon or spatula

  5. Put the filling on top of the biscuit base and smooth it over. Put it in the fridge overnight or for 5-6 hours to set

  6. Melt 6 segments of the Terry's Chocolate Orange in a glass bowl in the microwave. Start with a 30 second blast, stir the mixture, then do 10 second blasts stirring in between until it's melted. Pour the melted chocolate into a piping bag, snip off a small bit at the end and piped it all over the top of the cheesecake

  7. Whip up the double cream with the icing sugar using an electric hand mixer or by hand and piped it all around the edge of the cheesecake using a closed star nozzle (mine is Jem 1E). Sprinkle 6 chopped up segments of a Terry's Chocolate Orange in the middle, and place Mini Terry's Chocolate Orange segments in the cream. Then I added some sprinkles of your choice all over

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Ultimate Reese’s Peanut Butter Cupcakes

Ultimate Reese’s Peanut Butter Cupcakes

I am completely obsessed with Reese’s Peanut Butter Cups, especially the mini ones. The combination of chocolate and peanut butter is so addictive for me. My sister feeds my addiction, she bought me giant PB cups for Christmas and after she recently sent me a photo of Reese’s spread, I knew that these Ultimate Reese’s Peanut Butter Cupcakes had to happen! The sponge is flavoured with peanut butter and two Reese’s Mini PB Cups are inside each cake. The buttercream is made from Reese’s spread, and then there are more Mini PB Cups on top. They are the ultimate combination of chocolate and peanut butter!

To make the sponge I first creamed together 175g butter and 175g caster sugar.

Then added 2 eggs and 30g peanut butter and whisked them in.

Finally I mixed in 185g self raising flour.

I separated the mixture into a lined cupcake tin. I got 14 cupcakes from the mixture. Into each cake I placed two mini Reese’s Peanut Butter Cups that had been in the freezer for about an hour on top of the batter.

I baked them on 160C Fan/180C/350F/Gas Mark 4 for 25 mins.

To make the buttercream I mixed together 150g butter and 300g icing sugar. Then I added 200g Reese’s Spread and a splash of milk and mixed it in until smooth.

I put the buttercream in a piping bag with a Jem 1E nozzle and piped it onto the cupcakes.

To decorate, I cut two Reese’s Mini Peanut Butter Cups in half and placed them on top.

Oh my gosh these cupcakes were heavenly! My peanut butter and chocolate dreams came true! I was so happy. I probably could’ve eaten the lot, but I was selling these at work for a charity bake sale which was the only thing that stopped me!

And inside was the best bit! The peanut butter joy never ends!

            

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy and Bake of the Week hosted by Mummy Mishaps.

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5 from 4 votes
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Ultimate Reese's Peanut Butter Cupcakes

Servings 14

Ingredients

Cupcake sponge

  • 2 Eggs
  • 175g Butter
  • 175g Caster sugar
  • 30g Peanut Butter
  • 185g Self raising flour
  • 120g Pack of Mini Reese's Peanut Butter Cups Frozen

Buttercream

  • 150g Butter
  • 300g Icing sugar
  • 200g Reese's Spread
  • 120g Pack of Mini Reese's Peanut Butter Cups

Instructions

  1. To make the sponge cream together the butter and caster sugar

  2. Then add the eggs and peanut butter and whisk them in

  3. Then mix in the self raising flour

  4. Separate the mixture into cupcakes cases. Place two of the frozen Mini Reese's Peanut Butter Cups on top of the batter of each cupcake

  5. Bake them on 160C Fan/180C/350F/Gas Mark 4 for 25 mins

  6. To make the buttercream mix together the butter and icing sugar. Then add the Reese's Spread and mix it in until smooth. If the buttercream is too stiff, add a splash of milk


  7. Put the buttercream in a piping bag with a star nozzle and pipe it onto the cupcakes

  8. To decorate, cut two Reese's Mini Peanut Butter Cups in half and place them on top of the buttercream

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Day Out At Barton Arcade

Day Out At Barton Arcade

I’ve recently join a blogger collective in Manchester called We Blog Mcr and they let me know about an opportunity to spend the day at Barton Arcade checking out the different shops, eateries and hairdressers located there and getting the word out about it. I was really excited to get involved as I’d been to Barton Arcade briefly once or twice, but never fully explored it. It’s located in a Victorian Grade II listed building on Deansgate in Manchester city centre. The building has a glass and iron domed ceiling so lots of natural light gets in and it’s a very unique and beautiful place.

I met the other bloggers taking part in the Six and Flow offices, they are a digital marketing agency that organised the day and also a popular meeting spot for the We Blog Mcr events. The other bloggers were Eleanor Graceful, Smile At Style, Holly Goes Lightly and My Big Fit Diary.

We started the day at PKB Coffee where we sampled some of their dishes. They are a cafe serving breakfast lunch and cocktails, and of course great coffee! Their brunch menu offers up choices such a N’Duja Baked Eggs, Coconut Porridge and Blueberry Cheesecake French Toast (pictured). The food was all beautifully presented and tasted divine. Filled with wooden benches and exposed pipes it’s casual dining with a trendy feel.

We then went for a wander around some of the retailers located in Barton Arcade. There is a barbers called Barber Barber, who have caused controversy by only allowing men through the door. All of the barbers were dressed in Hawaiian shirts and some sported very well manicured moustaches. Jeffery West sells men’s shoes, they have everything from smart work and dress shoes to more eccentric and colourful options. Jill Black is a women’s clothing store, great for a rummage through the racks and vintage finds.

Then it was lunch time! We headed to Lunya which is a Catalonion deli, restaurant and bar. I’m a huge tapas fan so I was pleasantly surprised to learn that the restaurant was here as I’d never heard of it before. I enjoyed a very tasty lunch of tortilla, patatas bravas with aoili and tomato sauce, and the house salad with soft boiled egg. Everything looked fresh and tasted so good and the portions were very generous.

After lunch it was time to get pampered at Too Funky Hair. The salon is much bigger than it looks from the outside and they have colour specialists and a beauty therapist too. I was taken upstairs for my wash and blow dry. I find getting my hair cut quite stressful, so being able to just go for a blow dry where my hair was only being washed and styled made the experience fun and relaxing for me.

Getting your hair washed at the hairdressers is never usually a comfortable experience what with having to stretch your neck back over the sinks, but the chairs at Too Funky Hair were brilliant and so relaxing to sit in, you can even put your feet up! I had my hair curled by one of their friendly stylists and I absolutely loved the final look!

 

We ended the day at Be At One, a cocktail bar underneath Barton Arcade. Again this was a new discovery for me. It was very stylish and funky inside and offered a wide array of cocktail options, which we all happily sampled! They even do a Kinder Bueno Cocktail – dessert and drinks in one! I had such a great day at Barton Arcade and I’ll certainly be going back for more delicious food and relaxing experiences.

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Unicorn Millionaire’s Shortbread

Unicorn Millionaire’s Shortbread

I’ve seen unicorn themed food everywhere over the past few months and it inspired me to make this Unicorn Millionaire’s Shortbread. As well as cakes and cupcakes featuring golden horns and glittering manes to look like the mythical creatures themselves, food decorated with candy pastel colours is also part of the trend. I’ve used pastel coloured candy melts and chocolate stars to give this delicious shortbread a magical appearance!

I started by making the shortbread layer. I mixed together 300g plain flour, butter and 150g caster sugar then pressed it into the bottom of a lined traybake tin until it was compact.

Then I baked it on 160C/325F/Gas Mark 3 for 35 minutes until it was golden brown. I left it in the tin and put it on a cooling rack to cool completely.

To make the caramel layer I put 100g butter, 100g light brown sugar and a can of Carnation condensed milk (397g) into a pan on a low heat. Once the sugar had dissolved I turned the heat up and let the caramel bubble for 5 minutes whilst I stirred constantly.

I poured the caramel on top of the shortbread and put it in the fridge to set.

For the chocolate topping I melted 400g white chocolate, 70g pink candy melts, 70g blue candy melts and 70g yellow candy melts.

First I poured the white chocolate over the caramel and smoothed it out, then I added blobs of the candy melts all over and used cocktails sticks to swirl them around. I also added some white chocolate stars for an extra magical touch!

After the chocolate had set, to slice up the bars I ran a knife under hot water to heat the blade. I gently pressed it onto the chocolate so it melted it and cut through without cracking the chocolate.

The shortbread base is buttery and melt in the mouth, the caramel is rich and gooey and the white chocolate is sweet and creamy. I cut some of the pieces in half again, but my partner was happy with a big slice as he loves white chocolate! The shortbread would be great for a children’s birthday party.

Pin this recipe for later!

   

I’m linking up with Treat Petite this month, hosted by me. And We Should Cocoa hosted by Tin & Thyme.

 

And with Cook Blog Share hosted by Hijacked By Twins, and Bake of the Week hosted by Casa Costello.

5 from 1 vote
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Unicorn Millionaire's Shortbread

Servings 12

Ingredients

Shortbread

  • 300 g Plain flour
  • 265 g Butter
  • 150 g Caster sugar

Caramel

  • 100 g Butter
  • 100 g Light brown sugar
  • 397 g Carnation condensed milk

Chocolate

  • 400 g White Chocolate
  • 70 g Pink candy melts
  • 70 g Blue candy melts
  • 70 g Yellow candy melts
  • 3 tsp vegetable oil

Instructions

  1. Mix together the plain flour, butter and caster sugar for the shortbread and press it into the bottom of a lined traybake tin until it is compact
  2. Bake it on 160C/325F/Gas Mark 3 for 35 minutes until golden brown. Leave it in the tin and put it on a cooling rack to cool completely
  3. To make the caramel put the ingredients into a pan on a low heat. Once the sugar is dissolved, turn the heat up and let the caramel bubble for 5 minutes whilst stirring constantly. Do be careful as the caramel gets extremely hot
  4. Pour the caramel on top of the shortbread and put it in the fridge to set
  5. Melt the chocolate and candy melts in separate bowls. Add 1 tsp of the vegetable oil to each candy melt bowl to make the mixtures smoother and easier to work with
  6. Pour the white chocolate over the caramel and smoothed it out, then add blobs of the candy melts all over and use cocktails sticks to swirl them around. Add white chocolate stars or other sprinkles of your choice
  7. To slice up the shortbread, remove from the tin and place onto a chopping board. Run a sharp knife under hot water then gently press it onto the chocolate, it will melt through without cracking the chocolate. Please take care as the metal blades can get very hot
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Treat Petite June 2017

Treat Petite June 2017
Welcome to Treat Petite June 2017!

 

I am so excited this month to debut the new Treat Petite logo! As I recently refreshed my blog’s appearance, I felt it was a good idea to update the Treat Petite logo too. I really love it and I hope you do to!

May’s Treat Petite Round Up is now live so check it out for a mix of savoury and sweet treats and lots of picnic inspiration!

 

Enter anything you like, just remember the Treat Petite rules below…

Treat Petite is for all of those delicious bites, which can be individually portioned. Tray bakes are fine, cookies, cupcakes, brownies, macarons and so on. No cakes, puddings, whole loaves – you get the idea… here are those all-important rules:

1. Add your petite treat to the Linky Tool at the bottom of the current month’s post by the 25th of the month, midnight at the latest

2. Post your bake onto your blog and link back to The Baking Explorer

3. Follow The Baking Explorer on Google+ (see sidebar links), if you haven’t already.

4. If you tweet use #TreatPetite and mention @BakingExplorer and @MrCakeyboi (Cakeyboi will still retweet any #TreatPetite tweets he’s mentioned in!)

5. Add the new logo to the post and ‘Treat Petite’ as a label to the post

6. Use any recipe as long as the source is noted

7. If you like, add your photo to the ‘Treat Petite’ Pinterest board (The Baking Explorer will add all entries to the board)

8. Only 2 entries per blogger per month

9. Feel free to enter old posts as long as you update the post and meet all the requirements above!



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Treat Petite May – Round Up

Treat Petite May – Round Up

This month’s Treat Petite is an almost half and half split of savoury and sweet recipes. It’s fantastic to see lots of savoury options especially as we’re having such fantastic picnic weather at the moment! Sweet doesn’t disappoint with gorgeous cupcakes, rich fudge and even a healthy treat too. Thank you so much to everyone who got involved this month! If you like or make one of the recipes featured don’t forget to let the bloggers know. See you in a couple of days for June’s link up hosted by me again!

Coffee & Walnut Fudge by Only Crumbs Remain – it has much more flavour than shop bought versions and will delight your friends and family!

A Trio of Mini Picnic Pies by The Gluten Free Alchemist – the fillings are chicken-pesto, butternut squash, pine nut & stilton and sausage, and they’re perfect for picnics.

Chilli Chocolate Chip Friands by Tin & Thyme – a fantastic way to use up leftover egg whites.

Sweet Potato Rosemary Scones by Allotment 2 Kitchen – filled with fragrant rosemary, these were made to accompany a hearty stew.

Baileys Cupcakes by Charlotte’s Lively Kitchen – I am totally obsessed with Baileys so these cupcake get my vote!

Dairy-Free Chocolate Cupcakes by Charlotte’s Lively Kitchen – gorgeous cupcakes all made without dairy.

Coconut Sultana Breakfast Loaf by Proper Foodie – an ideal and healthy option for breakfast.

Cheese Straws by Jo’s Kitchen Larder – crunchy, golden, yummy cheesey goodness!

Mini Vegan Key Lime Pies by me – they’re also gluten and refined sugar free, the perfect guilt free treat!

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Vegan Mini Key Lime Pies

Vegan Mini Key Lime Pies

I heard of vegan key lime pies a while ago and I have wanted to try them out for ages. I finally got around to it last week and I was so pleased with the results! I used pecans in the base because they make me think of American desserts, which the traditional key lime pie is. I added spinach and avocado to the filling to give it a green hue. And I wanted a creamy topping to compliment the zesty filling, so I used some whipped coconut milk. These mini key lime pies are 100% vegan and therefore dairy free, and they are also refined sugar free and gluten free.

To make the base I used my nutribullet to whizz up 150g almonds, 150g pecans and 160g dates.

I melted 90g coconut oil and mixed it into the nuts, then pressed the mixture into mini tart tins lined with cling film. I then put it in the fridge for 30 minutes to set.

 

To make the filling I again used my nutribullet to whizz up 200g cashews (that had been soaked overnight), 1 avocado, 6 tbsp maple syrup, the juice of 7 limes, 70g melted coconut oil and a handful of spinach. I was perfectly smooth and creamy.

I poured the filling into the tart cases, then put it back in the fridge for 1 hour to set.

I again used my nutribullet to whizz up two tins of coconut milk (it had been in the fridge and I only used the solid white milk at the top of the tin) along with 2 tsp vanilla extract and 4 tbsp maple syrup. I piped it onto the mini pies in rosettes and sprinkled some lime zest in the middle.

These pies taste so good! The flavour is the perfect balance between zesty lime flavour and creamy sweetness. They would make a great dessert at a dinner party. I love eating vegan desserts as they always taste so sinful, but really they are full of goodness!

I’m linking these mini pies up with Treat Petite hosted by myself this month.

Also linking up to Cook Blog Share hosted this month by Recipes Made Easy, and Free From Fridays hosted by Free From Farmhouse.

5 from 1 vote
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Vegan Mini Key Lime Pies


Servings 8
Author thebakingexplorer

Ingredients

  • 150 g Almonds
  • 150 g Pecans
  • 160 g Dates
  • 160 g Coconut Oil melted
  • 200 g Cashews soaked in water overnight
  • 1 Avocado
  • 10 tbsp Maple Syrup
  • 2 tsp Vanilla extract
  • 7 Limes zested and juiced
  • 1 Handful Fresh spinach
  • 2 tins tins of Coconut milk stored in the fridge overnight

Instructions

  1. To make the base use a nutribullet or a food processor to whizz up the almonds, pecans and dates

  2. Mix in 90g of the melted coconut oil, then press the mixture into mini tart tins lined with cling film. Put them in the fridge for 30 minutes to set
  3. To make the filling use a nutribullet or a food processor to whizz up the cashews, avocado, 6 tbsp of the maple syrup, the juice of the limes, 70g of the melted coconut oil and the spinach until it was perfectly smooth and creamy
  4. Pour the filling into the tart cases, then put them back in the fridge for at least 1 hour to set
  5. Use a nutribullet or a food processor to whizz up the solid white coconut milk from the top of the tins along with the vanilla extract and 4 tbsp of the maple syrup. Pipe or spread it onto the mini pies, then sprinkle some lime zest in the middle
  6. Store in the fridge until serving
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Win A Year’s Premium Membership to Paul Bradford Sugarcraft School!

Win A Year’s Premium Membership to Paul Bradford Sugarcraft School!

I consider myself a competent baker and making your average cake is not too much trouble for me, but when it comes to cake decorating, this is the area I struggle in! I can pipe buttercream on a cupcake and drizzle chocolate on some brownies in my sleep, but when faced a with a block of fondant I freeze. Thankfully, there are lots of amazing and talented people out there to lead the way through the wonderful world of sugarcraft, and one of them is the Paul Bradford Sugarcraft School.

So, if you’re looking to hone your sugarcraft skills, learn new tricks and designs,
or start from scratch, it’s a great place to go to for detailed
tutorials and expert advice.

Paul has had a long career in the food industry. From working in a bakery, to starting his own cake business and then eventually setting up his cake decorating school. He’s made cakes for celebrities like the Bee Gees and even royalty too!

The Sugarcraft School is based in Edinburgh, but for those of us that can’t make it up to Scotland he also runs online decorating courses which you can take from the comfort of your own kitchen.

The Paul Bradford Sugarcraft School have kindly offered me a year’s premium membership to their online cake decorating school (worth over £95) to give away to one lucky reader! All you have to do is use the Rafflecopter at the end of this post to enter for your chance to win.

Premium Membership includes:

  • Over 150 Free Lessons
  • Step by Step video tutorials for all levels
  • Tuition from Paul Bradford
  • 306 Cake Decorating Courses
  • New detailed course every week
  • No contract, cancel anytime
  • Access to private PBSS Members Facebook Group
  • 15% discount on your first Cake-Stuff.com order

For more information on the membership and FAQs, check out their website by clicking here.

 

NB. I have not received any products or compensation for this post, all opinions are my own

 

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Amarula, Chocolate & Caramel Cake

Amarula, Chocolate & Caramel Cake

I reviewed a recipe book recently called Lola’s A Cake Journey Around The World and as part of my review I made an Amarula Cake from the book. I really enjoyed it as it contained some of my favourite flavours – chocolate, caramel and whipped cream. I also have a new love for Amarula! It’s similar to Baileys in that it’s a cream liquor, but it’s made with a fruit from South Africa called the marula fruit. I really wanted to make the cake again but I wanted to amp it up and really make it indulgent and special, so this Amarula, Chocolate & Caramel Cake was created!

I started by mixing 120g cocoa powder with 250ml boiling water, then left it to cool. I whisked up 6 eggs, 440g caster sugar and 120ml vegetable oil with an electric hand whisk until it was frothy. I added the cocoa powder mixture and whisked it in.

Then I added 500g self raising flour, 1 tsp baking powder and 2 tbsp Amarula and folded it in. I separated the mixture into three 22cm cake tins and baked on 180C/160C Fan/350F/Gas Mark 4 for 25 minutes.

I made a buttercream by mixing together 450g baking spread, 4 tbsp Amarula and 900g icing sugar. I stacked up the sponges, drizzling 1 tbsp Amarula on each sponge before spreading them with some buttercream.

I covered the sponge in a base coat of buttercream and put it in the fridge for 1 hour to set.

I took it out and covered it again with the rest of the buttercream and I smoothed it out as best I could.

To decorate the cake I carefully piped blobs of the caramel on the edge of the cake, then covered the whole top of the cake with a thin layer of the caramel. I whipped up 200ml double cream, 3 tbsp Amarula and 2 tbsp icing sugar and piped it around the edges. I added bronze sprinkles and white chocolate stars in the centre, then cut some chocolate squares I got from The Chocolate Trading Co into triangles and stuck them into the cream. Finally a spritz of gold glitter finished it off!

This cake was everything I had dreamed of! Rich chocolate sponge, sticky caramel drizzle and sweet buttercream with Amarula flavour. It would make a fabulous cake for a celebration, or the ultimate way to treat yourself!

I’m linking these cake up with some blogger link ups this month. Cook Blog Share hosted this month by Hijacked By Twins, and We Should Cocoa hosted by Tin & Thyme.

Pin this recipe for later!

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Amarula, Chocolate & Caramel Cake

Servings 12 slices

Ingredients

  • 120 g Cocoa powder
  • 250 ml Boiling water
  • 6 Eggs
  • 440 g Caster sugar
  • 120 ml Vegetable Oil
  • 500 g Self raising flour
  • 1 tsp Baking powder
  • A pinch of Salt
  • 12 tbsp Amarula
  • About 1/3 can of Carnation Caramel
  • 900 g + 2 tbsp Icing sugar
  • 450 g Baking spread
  • 200 ml Double cream
  • Sprinkles of your choice
  • 10 Chocolate Duo Panels
  • Gold Edible Glitter

Instructions

  1. Mix the cocoa powder with the boiling water and leave to cool

  2. In a large mixing bowl, use an electric or hand whisk to mix the eggs, caster sugar and vegetable oil until frothy. Then, add the cocoa powder mixture and whisk it in
  3. Gently fold in the self raising flour, baking powder, salt and 2 tbsp of the Amarula
  4. Separate the mixture into three greased and lined 22cm cake tins and bake on 180C/160C Fan/350F/Gas Mark 4 for 25 minutes (check they are done by inserting a skewer or thin knife into the centre, it should come out clean). Leave them on cooling racks to cool completely

  5. To make the buttercream mix together 450g baking spread, 4 tbsp Amarula and 900g icing sugar until smooth
  6. Stack up the sponges, drizzling 1 tbsp Amarula on each sponge before spreading them with some of the buttercream
  7. Cover the cake in a base coat of buttercream and put it in the fridge for 1 hour to set
  8. Cover the cake with the rest of the buttercream and smooth it out as best you can using a palette knife or scraper
  9. Put the Carnation Caramel into a piping bag and carefully pipe blobs on the edge of the cake so it drips down. Then cover the whole top of the cake with a thin layer of the caramel
  10. Whip up the double cream along with 3 tbsp of the Amarula and the 2 tbsp of icing sugar, pipe it around the edges of the cake
  11. Add sprinkles in the centre of the cake, then cut the chocolate duo panels into triangles and stick them into the cream. Finally spritz with gold edible glitter

 

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Treat Petite May 2017

Treat Petite May 2017
Welcome to Treat Petite May 2017!

I’ve got a bit of an announcement to make this month – Cakeyboi is taking a long term break from blogging to focus on his lovely new home and husband, so I’m going to be looking after Treat Petite solo for now. If you would like to guest host this link up for one month please get in touch! I’m working on a new logo for the link up so look out for it (hopefully) next month!

April’s Treat Petite Round Up is now live so check it out for delicious treats and lots of yummy Easter recipes to save for next year!

Enter anything you like, just remember the Treat Petite rules below…

Treat Petite is for all of those delicious bites, which can
be individually portioned. Tray bakes are fine, cookies, cupcakes, brownies,
macarons and so on. No cakes, puddings, whole loaves – you get the idea… here are those all-important rules:

1. Add your petite treat to the Linky Tool at the bottom of the current
month’s post by the 25th of the month, midnight at the latest

2. Post your bake onto your blog and link back to The Baking Explorer

3. Follow The Baking Explorer on Google+ (see sidebar links), if you haven’t already.

4. If you tweet use #TreatPetite and mention @BakingExplorer and @MrCakeyboi (Cakeyboi will still retweet any #TreatPetite tweets he’s mentioned in!)

5. Add the challenge logo to the post and ‘Treat Petite’ as a label to the post

6. Use any recipe as long as the source is noted

7. If you like, add your photo to the ‘Treat Petite’ Pinterest board (The Baking Explorer will add all entries to the board)

8. Only 2 entries per blogger per month

9. Feel free to enter old
posts as long as you update the post and meet all the requirements above!



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