These chocolate dirt cups were another dessert I made for my sister in law’s strawberry garden themed bridal shower. I found a bunch of these recipes on Pinterest. The only thing I changed was replacing a gummy worm to a strawberry to make it relevant and cute! The best part of this yummy dessert is how simple they are to make!
You will need:
First, make the pudding and put into dessert cups.
Then, make place the Oreos into a food processor and make fine crumb for the soil.
Put this on top of the pudding & decorate with a strawberry, mint and an ice lolly stick. Now you’re all good to go! 🙂
For my sister-in-law’s strawberry garden themed bridal shower, one of the desserts we made were chocolate covered strawberries. I originally came across this idea from howtocookthat.net, and loved them — they serve as both a tasty dessert and lovely decorative piece!
You will need:
Dowels (I covered these with floral tape)
Leaves from fake flowers (I bought these at the dollar store)
First, wrap the floral tape around the dowel and add the leaves.
Then attach the strawberry onto the rod and dip it into some melted chocolate.
I have always wanted to use modelling chocolate to make cake decorations. It’s so much easier to blend than fondant, it’s smooth and unlike fondant, it actually tastes good! I also find it easier to make fondant figures out of modelling chocolate because it doesn’t crack or form elephant skin, and blending the seams with it is so much easier!
This recipe is a bit difficult – it took me a few failed attempts before I finally got it right!
1 lbs Chocolate or candy melts — use candy of the colour that you need.
1/3 cup corn syrup
Melt the candy melts or chocolate in the microwave or double boiler. I usually use the double boiler as it’s far too easy to burn chocolate in the microwave.
Microwave the corn syrup and add it to the melted chocolate.
Stir until incorporated.
Pour the mixture onto your worktop and knead it until the chocolate is soft and pliable.
Wrap it up in cling film and leave it to rest for 20 mins before use.
Overmixing can ruin the modelling chocolate. I found this out the hard way when my modelling chocolate was a crumbly mess! 🙁
This is something that can be fixed with a little effort, as I learnt from Wicked Little Cake Company’s youtube video (See Below). The steps to fixing this are:
Strain all the oil out of the modelling chocolate.
Place it back into a bowl and start stretching it as shown in the picture.
Do this a few times and let it set overnight. This should fix your modelling chocolate.
I fell in love with modelling chocolate the first time I used it, and I’ve used this recipe so many times since then, as modelling chocolate is so easy to use! Hopefully, you’ll enjoy modelling chocolate just as much me, and you’ll find this recipe just as useful as I do. Good Luck!
I hope you all had a good bank holiday weekend and a brilliant memorial day.
This homemade toffee recipe is so simple and tastes ludicrously good! Toffee is great on its own or as an addition to ice cream or covered in chocolate to create a Daim bar/Almond Roca bar and is far cheaper than buying it from a store.
What you will need:
450g (2 Cups) Butter
470g (2 and 2/3 Cups) Sugar
80 ml (1/3 Cups) Water
82g (1/4 Cup) Golden syrup – Corn Syrup can be used as an alternative to golden syrup.
And if you want to cover your toffee with chocolate to make a Daim bar/Almond Roca taste you will need 500g of chocolate.
Melt the butter, sugar, water and golden syrup in a large pan (make sure its a large pan as the recipe bubbles) over a medium heat.
Increase the heat and stir regularly.
Using a candy thermometer to check, take it off the heat once it reaches 145°C (300°F).
Whilst still boiling pour the mixture onto a baking tray covered with foil.
Spread the toffee around the baking tray to an even level.
Leave the toffee to cool for 4-5 minutes.
Use your spatula to score the toffee into the size you want your toffee bars to be.
When the toffee is completely cool snap it into pieces along the lines you scored.
Your toffee is done at this point but if you want to cover it with chocolate just dip it into melted chocolate.
The finished product!
Leave a comment telling me how this turned out for you!
I was reminiscing about my childhood and I remembered making peppermint creams with my mum. They are sooo easy to make and such fun! I tried to do this with my 18 month old but he was more interested in eating it than he was in cutting out shapes!
The recipe uses raw egg whites but if you want you can replace this with condensed milk. I used pasteurized egg whites.
1 egg white (3 tbsp egg)
Few drops peppermint essence
9 oz icing sugar
few drops food colouring
1) Whisk egg whites till they are frothy.
2) Add the icing suggar and mix till mixture is stiff.
3) Add peppermint essence.
4) Add food colour and mix.
5) Roll out and cut into shapes. Place on waxed paper and let dry. To make rolling easier I added more icing sugar to the mixture as well as sprinkling on the work surface.
With summer around the corner I thought I would show you how I made this cookies and cream ice-cream 🙂
4 egg yolks
100g (3 1/2 oz) castor sugar
300 ml (1/2 pint) single cream
1 vanilla pod, halved lengthways
1 tsp vanilla essence
100g (31/2)oz Bourbon/Oreo or any chocolate biscuit
300ml (1/2 pint ) double cream
1)In a food processor blend together the yolks and sugar until it’s pale and thick.
2) Scrape the seeds from the vanilla pod and add this to a pan with single cream and vanilla essence. Heat till the mixture is just below boiling point. While the machine is running pour cream into the egg mixture and blend.
*My food processor stopped working and so I had to transfer it to a stand mixer*
3) Pour the custard into a saucepan and cook it for around 10 mins (until it starts to thicken) then let it cool.
4) Roughly chop the biscuits and stir them into the mixture.
5) Whip the double cream until it forms soft peaks and fold this into the custard.
6) Pour into a freezer container and place it in the freezer. After around an hour, take it out, stir then place it back in the freezer for a few more hours.
Take ice cream out 30 mins before serving to allow it to soften.
I love these french delicacies. I love their colours, the texture and of course they taste divine. I thought I’d make them for Mother’s Day…. even if my mother is far away from me, I miss you mummy. Happy Mother’s Day!
They can be tricky to make and I am still trying to get the hang of them!
There are many of us who can not have Lucky charms because they are not halal/kosher/vegetarian. I have desperately wanted these as a child and would often read the ingredients over and over again in the vain hope that perhaps one day I shall see a ‘suitable for vegetarian’ sign or kosher gelatin on the box. But this never did happen… then a few days ago I stumbled upon BraveTarts blog. She had her own recipe on how to make these! I was so excited to find this recipe and was eager to try it. You can substitute the gelatin with halal/kosher gelatin. Be warned the smell of gelatin is awful!
Although the idea of making my own lucky charms was at first very exciting, as I progressed through the recipe, I grew incredibly weary and by the end just wanted to be done with them!
I liked how Stef from Cupcake Project had used the cutters to make her marshmallow cereal and thought I would try too…. but this was even slower and difficult with a toddler running around and would probably have been wiser to just cut squares out instead!
In this post I will show you how to make a basic sponge cake which I will refer to in future posts.
Sponge cake is one of those cakes that could be served in many ways, and tastes great on its own, or coated with butter-cream and other treats.
There are many recipes for making sponge cake out there on the internet, but I have found that this one creates a perfect, soft and sponge cake every time!
I hope you give it a go, and please do comment with your stories! 🙂
350g/12oz butter or margarine
350g/120z caster sugar (super fine)
350g self-raising flour
1 tsp vanilla extract (optional)
Pre-heat oven to 160°C/325°F/Gas Mark 3 and cream together butter and sugar till light and fluffy.
Crack the eggs into the bowl, adding a spoon of flower after each egg. Add 1 tsp of vanilla extract and mix.
Grease a pan with butter or margarine or line it with grease proof paper. Place in preheated oven and bake for an hour. You can check if the cake is ready by inserting a knife and making sure that it comes out clean.
And that’s all there is to it! You have your perfect sponge cake. Now you can decorate it with butter cream, or serve it plain with tea! You are only limited by your imagination! 🙂