Scrummmy Friday’s

Welcome to Emmm’s Cakes second week of Scrummmy Friday’s.

This is my new blog, where I share quick and easy recipes for you and your family to try at home over the weekend.

I would also love to see all your yummmy treats you have baked or not baked, from no bake recipes. So please do leave a comment and share your creations!

This Scrummmy Friday’s recipe is a NO BAKE, Simply no baking involved!

The classic CHOCOLATE TIFFIN

 

Tools needed for this are –

10” x 10” tin (I use a spring form tin)

Baking/greaseproof paper

Large saucepan.

Microwaveable bowl

 

Ingredients

110g Unsalted Butter

2 tbsp Caster Sugar

2 tbsp Golden Syrup

2 tbsp Cocoa Powder

200g Digestive Biscuits

A Handful of Raisins

200g Milk Chocolate

 

Method

1- in the saucepan, melt butter, sugar, golden syrup and cocoa over a low

heat. Mean while crush the biscuits into bite size chunks.

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2- once all melted and well combined, add crushed biscuits and raisin and mix well.

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3- pour mixture into a lined tin and press down firmly.

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4- melt chocolate in the microwave. (High for 30sec at a time, until all melted) and pour over the biscuit mixture.

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5- set in fridge for about 1 hour or over night.

6- remove from the fridge and leave at room temp before cutting.

7- DEVOUER!

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To add an extra dose of yummminess, add a layer of caramel between the biscuit and chocolate topping.

Em x

Scrummmy Friday’s

Hi and Welcome to Scrummmy Friday’s

#Scrummmyfridays

Each week I will post a quick and easy recipe for you to bake and enjoy a yummmy treat over the weekend!

My first recipe to share with you is…..

Halloween Ginger Shortbread.

This is a family friendly recipe, so why not all try!

Ingredients for Cookies

200g Unsalted Butter

200g Light brown Sugar

1 Medium Egg

400g Plain Flour

2tsp Ground Ginger

1/2 tsp Cinnamon

Pinch of Salt

Tools

Baking trays

Baking/Grease proof  paper

Rolling pin

Ginger bread people cutters

Method

Pre heat oven to 160 Deg C

1 – Ensuring butter is at room temp before starting (makes it easier to mix)  Place the butter in a bowl

2- Add light brown sugar and beat until well combined

3- Add beaten egg and combine well

4- Add flour, spices and salt. Mix a little at a time with a spoon and when the mix become to hard to work with the spoon, finish off with using your hands, by kneading well. Keep working at it until the mixture comes together and forms a ball.

5- Place on a floured worktop and knead some more until smooth.

6- Rollout until it is 5mm thick (Keep moving the dough around between rolls to stop it from sticking to your worktop)

7- Cut out shapes and place on the baking trays lined with baking/Grease proof paper.

8- Place in the oven for 10-15mm or until the edges are turning a golden brown colour.

9- Leave on the tray for 10mins (if you try lifting before cooling on trays they will break) once cooled, lift them off and place on a wire rack until completely cool (They will harden up as they cool)

To Decorate

Royal icing

Water

Piping bag or food/freezer bag

1- Put royal icing in a cup and add a tiny amount of water at a time. (The consistency you want is like toothpaste)

2- Put icing into a piping bag or food/freezer bag (just use one corner of the food bag and snip the corner off to the desired size)

3- Pipe on your halloween monsters outline.

4- For the flood icing (this is to fill the inside of your lined monsters) use more royal icing but this time make it the consistency of cream.

5- using a spoon and cocktail stick, pour a little icing on and spread it around until it fills the cookie and allow to dry.

Be imaginative and use food colourings and decorations to create different spooky designs.

Please show me what you bake, I look forward to seeing all your wonderful designs and creations

Em X

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Gluten Free Wedding Cake

I am very proud to have been asked to make such a special cake for a very special wedding. I loved the simplicity of this design – Less is more!

Inside, I made a gluten free Madeira sponge with jam & buttercream. The flowers are made from fondant icing & hand painted.

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No Bake Peanut butter & Dark Chocolate Slice

Peanut & Chocolate slice

These are just heaven! Thanks to friends on Facebook & to Tastemade for sharing this recipe, I decided to have a go. Whats more they are NO BAKE!.

Just a few simple ingredients – 

200g Digestives

200g Semi-sweet or dark chocolate

50g Unsalted butter

A jar of smooth peanut butter

Method –

Lightly grease & line a 8″x8″ square tin

Blitz digestives in a food processor until they are fine crumbs.

Melt the unsalted butter in a pan over a low heat.

Add 1/2 cup of peanut butter & the melted unsalted butter to the digestives & blitz until mixture holds together.

Put the digestive mixture into the tin & press down firmly & level.

Melt chocolate & 2 tbsp of peanut butter in a heat proof bowl over simmering water.

Mean while, in another pan add 2 tbsp of peanut butter & melt over a low heat until smooth.

Once chocolate is melted, pour over the digestives, smooth & level out.

Dollop the melted peanut butter on top of chocolate & with the tip of a knife or teaspoon, swirl the peanut butter & chocolate round, creating a pattern. Set in the fridge for 2 hour or overnight. Once set leave out at room temp to allow the chocolate to soften slightly (or it will crack when cutting up) and cut into squares.

Enjoy!

Motorbike Helmet Cake

A few weeks back, I was asked if I could make a motorbike 3D helmet cake for a client’s husbands birthday.

Not having done a ‘Skid-lid’ before, I wasn’t sure were to start. I started by ‘googling’ it, but no one had info or step by step guide. So with a little bit of imagination and artistic creation, I started…

I used 3x 10″ sponge, 2x 8″ sponge (1 stacked on top of the 3x 10″ and the other was cut to form the front) and 7″ dome cake and a lot of buttercream!

Here are some photos of how my cake took shape.

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And the finished cake…. Ta Dah!

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Cupcake Bouquet

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The newest addition to Emmm’s Cakes portfolio – Cupcake Bouquets

A beautiful and yummy display of elegant buttercream cupcake roses formed into a bouquet.

The perfect table center piece for tea parties and wedding functions, that can also be used as wedding favours.

These beautiful little cupcakes, full of yumminess, can be made to your favourite flavour and colour.

http://www.emmmscakes.com

Apple Puff Slice

As you are all aware, I’m mainly a cake maker and decorator but I do like to try and bake something a little different. My husband loves apple pies or crumbles so I thought I would scour the internet to find a apple dessert of some sort.

I came across this lovely (and easy) recipe called ‘Puff Pastry Apple Pies’ by Chef Fifi on http://www.food.com

So I thought I’d give it a go.. whats to loose?

I was so surprised at how brilliant this recipe is, I thought I would share. I changed the amounts slightly but the outcome just as good.

INGREDIENTS

1 packet of Puff Pastry (pre-rolled for us who want things quick and easy)

2 large bramley or baking apples (Peeled, cored and chopped coarsely)

1/4 cup of brown sugar

1 tablespoon of plain flour

1 teaspoon of lemon juice

1 beaten egg

Directions

If Puff pastry is frozen, Thaw according to directions on package.

Pre heat oven to 190 degree C

Line baking tray with grease proof paper

Combine the chopped apple with sugar, flour, lemon juice.

Lightly flour work surface and cut pastry into four rectangle.

Place 2 rectangles onto prepare baking tray and spoon apple mixture into the middle.

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Egg wash the outer edge and place the other puff pastry on top.

Press down with fingers and then crimp edge with fork

Make a 1 inch L shape on top with a knife and fold flap back.

Egg wash all over and sprinkle with a little granulated sugar.

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Bake for 15 -20 mins.

Allow to cool or slightly warm and serve with your favourite ice cream or cream. YUM!

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Corporate Cupcakes

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Corporate Cupcakes – 5th December 2014

I made these ‘winter wonderland’ themed cupcakes with these adorable little snow- men and ladies, for my local council office presentation day.

Brighten up meeting and conferences with fun and colourful cupcakes. Why not personalise them with your company name or club logo.

These can be used as a thank you gift or for fund raising events.

Exploding Star Cake

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My version of an exploding cake with stars. I made this for a family member, who though it was amazing.

Underneath the icing and decorations is a classic victoria sponge cake filled with locally sourced strawberry jam and homemade vanilla buttercream.

I had to resist myself from eating it before it made it to my cousin’s!

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