May292012
Makes: 9 Prep time: 10 mins Plus 40 minutes decorating time Cooking time: 35 mins Plus 10 minutes cooling time Total time: 1 hr 35 mins Ingredients You can always colour the icing to make a whole variety of fun polka dot fancies. 225g unsalted butter, softened 175g dark brown sugar 3 medium eggs, beaten 1 tsp vanilla extract 125g plain flour 50g cocoa powder 2 tsp baking powder 150g white chocolate chips 100g  icing sugar plus extra for dusting 1.25ml (¼ tsp) natural essence of rose water To decorate: 350g chocolate ready to Roll Icing (Dr. Oetker Chocolate Regal-Ice Ready to Roll icing) 300g white ready to roll icing (Dr. Oetker white Regal-Ice Ready to Roll Icing) Method Preheat oven to 190°C (170°C fan, 375°F, Gas 5). Grease and line 19cm (7inch) square tin. Cream 175g butter and sugar together. Gradually beat in eggs and vanilla extract. Sift the flour, cocoa, baking powder and add white chocolate chips. Mix together and spoon into tin. Bake for about 35 minutes until firm, and then cool for 10 minutes on a wire rack. To decorate, put 50g butter in a bowl and beat until soft. Sieve in icing sugar, beat well and stir in rose water to make a spreadable icing. Trim outside edges from cake and cut into 9 portions. Spread each side and top with buttercream. Set aside 25g of chocolate icing, divide remainder into 5 portions. Working with one piece at a time, knead the Regal-Ice icing until soft and pliable. Thinly roll out each portion of icing into a strip approx. 5cm (2inch) by 25cm (10inch) long. Neaten edges and reserve the trimmings. Slice off a square from the strip to drape over the top of the cake and press in place. Carefully press remaining strip around the cake sides. Seal where ends meet. Pinch top and sides together and smooth edges to make seamless join. Rub icing gently for a smooth finish. Cover the remaining cakes in the same way. Follow same method for white icing covered cakes, reserving 40g. Before surface dries, make ‘polka dots’ using the trimmings. Roll tiny balls of icing until smooth and gently press on covered cakes until flush, rub to smooth. Use reserved icing to make small ‘buttons’. Roll into small balls and press on work surface, shape into a neat disk with a smooth ridge around the edge. Make 2 holes in the centre using a cocktail stick. Allow to dry before sitting on top of each cake.

  1. Makes: 9

  2. Prep time: 10 mins

    Plus 40 minutes decorating time
  3. Cooking time: 35 mins
  4. Plus 10 minutes cooling time

  5. Total time: 1 hr 35 mins

Ingredients

You can always colour the icing to make a whole variety of fun polka dot fancies.

  • 225g unsalted butter, softened
  • 175g dark brown sugar
  • 3 medium eggs, beaten
  • 1 tsp vanilla extract
  • 125g plain flour
  • 50g cocoa powder
  • 2 tsp baking powder
  • 150g white chocolate chips
  • 100g  icing sugar plus extra for dusting
  • 1.25ml (¼ tsp) natural essence of rose water
To decorate:
  • 350g chocolate ready to Roll Icing (Dr. Oetker Chocolate Regal-Ice Ready to Roll icing)
  • 300g white ready to roll icing (Dr. Oetker white Regal-Ice Ready to Roll Icing)

Method

  1. Preheat oven to 190°C (170°C fan, 375°F, Gas 5). Grease and line 19cm (7inch) square tin. Cream 175g butter and sugar together. Gradually beat in eggs and vanilla extract.
  2. Sift the flour, cocoa, baking powder and add white chocolate chips. Mix together and spoon into tin. Bake for about 35 minutes until firm, and then cool for 10 minutes on a wire rack.
  3. To decorate, put 50g butter in a bowl and beat until soft. Sieve in icing sugar, beat well and stir in rose water to make a spreadable icing.
  4. Trim outside edges from cake and cut into 9 portions. Spread each side and top with buttercream.
  5. Set aside 25g of chocolate icing, divide remainder into 5 portions. Working with one piece at a time, knead the Regal-Ice icing until soft and pliable.
  6. Thinly roll out each portion of icing into a strip approx. 5cm (2inch) by 25cm (10inch) long. Neaten edges and reserve the trimmings.
  7. Slice off a square from the strip to drape over the top of the cake and press in place.
  8. Carefully press remaining strip around the cake sides. Seal where ends meet.
  9. Pinch top and sides together and smooth edges to make seamless join. Rub icing gently for a smooth finish. Cover the remaining cakes in the same way.
  10. Follow same method for white icing covered cakes, reserving 40g.
  11. Before surface dries, make ‘polka dots’ using the trimmings. Roll tiny balls of icing until smooth and gently press on covered cakes until flush, rub to smooth.
  12. Use reserved icing to make small ‘buttons’. Roll into small balls and press on work surface, shape into a neat disk with a smooth ridge around the edge. Make 2 holes in the centre using a cocktail stick. Allow to dry before sitting on top of each cake.
May202012
Cake Ball Mix What you need1 batch Dark Chocolate Cake 18 ounces cream cheese, softened2 cups confectioner’s sugar4 tablespoons butter1 tablespoon milk (or more, as necessary) Bake the cake and let it cool completely on a rack. This is a very moist cake, which is ideal for this recipe. It’s best to let it cool overnight at least. When it is completely cool, break the cake into a large bowl. Crumble it with forks or your fingers until it is in fine crumbs. In a separate bowl, whip the cream cheese, butter, powdered sugar, and milk together until smooth. Pour into the cake crumbs and mix with a spoon. Then continue mixing with your fingers, kneading and mixing until fully incorporated into the cake. Check to see if it will roll into a ball. It should: this makes a very malleable, easy-to-handle cake mixture. But if it needs a little extra moisture, add milk a spoonful at a time. When the mix is completely done, cover with plastic wrap and refrigerate until firm. You can leave the mix refrigerated for several days at this point. I left mine in the fridge for about three days before making the balls. You could probably also freeze this. Making Cake Pops What you needLollipop sticks (found at Michael’s, JoAnn’s, or other craft stores) 12 ounces chocolate chips12 ounces white chocolate bark Edible wax, optionalColored sugars, candies, and other decorative sprinkles How to make the ballsPrepare two large baking sheets by covering with wax paper or parchment. Take a bit of the cake mixture and roll it into a smooth ball. If you want to use the lollipop sticks, stick one into the end of each ball, pointing upward, as you put the ball back down on the sheet. [Note: I cut the long lollipop sticks in half; they seemed a little long for the size of the balls.] Repeat until you’ve used up all the mixture. As each sheet fills up, put it in the freezer so that the balls harden. How to decorate the cake popsMelt chocolate or white chocolate in a double boiler on the stove. If you want to make the coating a little more resistant to melting, add a small square of wax to the pot and let it melt too. Stir well. Dip each ball into the chocolate until covered. Dip in sugar, coconut, sprinkles, or anything else you’d like to decorate with. Put it back on the sheet to harden. Don’t refrigerate these; it will cause the coating to weep or melt. They can be frozen, however. 1 Dark Chocolate Cake makes two 9-inch round cakes or three 8-inch round cakes 2 cups white sugar1 3/4 cups all-purpose flour3/4 cup cocoa powder1 1/2 teaspoons baking powder1 1/2 teaspoons baking soda1 teaspoon salt2 eggs1 cup milk1/2 cup vegetable oil2 teaspoons vanilla extract1 cup boiling water Heat oven to 350°F. Grease and flour two 9-inch round baking pans, or three 8-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large mixer bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 minutes. Mix in boiling water - the batter will be quite thin. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack, then tap the cakes out of the pans. Cool completely before frosting.

Cake Ball Mix

What you need
1 batch Dark Chocolate Cake 1
8 ounces cream cheese, softened
2 cups confectioner’s sugar
4 tablespoons butter
1 tablespoon milk (or more, as necessary)

Bake the cake and let it cool completely on a rack. This is a very moist cake, which is ideal for this recipe. It’s best to let it cool overnight at least. When it is completely cool, break the cake into a large bowl. Crumble it with forks or your fingers until it is in fine crumbs.

In a separate bowl, whip the cream cheese, butter, powdered sugar, and milk together until smooth. Pour into the cake crumbs and mix with a spoon. Then continue mixing with your fingers, kneading and mixing until fully incorporated into the cake. Check to see if it will roll into a ball. It should: this makes a very malleable, easy-to-handle cake mixture. But if it needs a little extra moisture, add milk a spoonful at a time.

When the mix is completely done, cover with plastic wrap and refrigerate until firm. You can leave the mix refrigerated for several days at this point. I left mine in the fridge for about three days before making the balls. You could probably also freeze this.

2009_03_11-Dough.jpg

Making Cake Pops

What you need
Lollipop sticks (found at Michael’s, JoAnn’s, or other craft stores) 
12 ounces chocolate chips
12 ounces white chocolate bark 
Edible wax, optional
Colored sugars, candies, and other decorative sprinkles

2009_03_11-Rolling.jpgHow to make the balls
Prepare two large baking sheets by covering with wax paper or parchment. Take a bit of the cake mixture and roll it into a smooth ball. If you want to use the lollipop sticks, stick one into the end of each ball, pointing upward, as you put the ball back down on the sheet. [Note: I cut the long lollipop sticks in half; they seemed a little long for the size of the balls.] Repeat until you’ve used up all the mixture. As each sheet fills up, put it in the freezer so that the balls harden.

2009_03_11-Dip.jpgHow to decorate the cake pops
Melt chocolate or white chocolate in a double boiler on the stove. If you want to make the coating a little more resistant to melting, add a small square of wax to the pot and let it melt too. Stir well. Dip each ball into the chocolate until covered.

2009_03_11-Done.jpgDip in sugar, coconut, sprinkles, or anything else you’d like to decorate with. Put it back on the sheet to harden.

Don’t refrigerate these; it will cause the coating to weep or melt. They can be frozen, however.

2009_03_11-Progress.jpg

1 Dark Chocolate Cake

makes two 9-inch round cakes or three 8-inch round cakes

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Heat oven to 350°F. Grease and flour two 9-inch round baking pans, or three 8-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large mixer bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 minutes. Mix in boiling water - the batter will be quite thin. Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack, then tap the cakes out of the pans. Cool completely before frosting.
3PM
Dark Chocolate Hazelnut Spread - Recipe This is the recipe for a homemade Nutella. An unsweet dark chocolate spread cream with a smooth touch of hazelnut Stats: Level: Medium Preparation time: 30 minutes Total time: 90 minutes Ingredients Hazelnuts 2 1/2 oz Bittersweet Chocolate 3 1/2 oz Whole Milk 1/2 cup Sugar 1/3 cup Unsalted Butter 5 tbsps  Cooking Directions: Toast the hazelnuts in a large pan for 3 to 5 minutes stirring frequently. Peel the hazelnuts. Mix the sugar with the whole milk and the butter until the sugar is almost dissolved. In an food processor grind the hazelnuts. Add then the dark unsweetened chocolate in small pieces and blend until smooth. Slowly add the whole milk mix. Blend until homogeneous obtaining a smooth cream. Pour the dark chocolate and hazelnuts spread in a jar. Keep refrigerated and use within few days. Tips: For best results use high quality ingredients. The Dark Chocolate should be unsweetened. To easily peel the hazelnuts you may boil them for 1 minute and then dry with a kitchen cloth and remove the peel. This home made Dark Nutella like cream should be consumed within few days to preserve the original taste and freshness. Keep it in the refrigerator. Great spread for your white bread or as a top for homemade cookies. Following this recipe you will obtain a not too sweet spread. If you prefer a sweeter spread you can use milk chocolate or substitute 1/3 of the dark chocolate with white one.

Dark Chocolate Hazelnut Spread - Recipe

This is the recipe for a homemade Nutella. An unsweet dark chocolate spread cream with a smooth touch of hazelnut

Stats:

  • Level: Medium
  • Preparation time: 30 minutes
  • Total time: 90 minutes

Ingredients

  • Hazelnuts

    2 1/2 oz

  • Bittersweet Chocolate

    3 1/2 oz

  • Whole Milk

    1/2 cup

  • Sugar

    1/3 cup

  • Unsalted Butter

    5 tbsps 

Cooking Directions:

Toast the hazelnuts in a large pan for 3 to 5 minutes stirring frequently. Peel the hazelnuts.

Mix the sugar with the whole milk and the butter until the sugar is almost dissolved.

In an food processor grind the hazelnuts. Add then the dark unsweetened chocolate in small pieces and blend until smooth.

Slowly add the whole milk mix. Blend until homogeneous obtaining a smooth cream.

Pour the dark chocolate and hazelnuts spread in a jar. Keep refrigerated and use within few days.


Tips:

For best results use high quality ingredients. The Dark Chocolate should be unsweetened. To easily peel the hazelnuts you may boil them for 1 minute and then dry with a kitchen cloth and remove the peel.

This home made Dark Nutella like cream should be consumed within few days to preserve the original taste and freshness. Keep it in the refrigerator.

Great spread for your white bread or as a top for homemade cookies.

Following this recipe you will obtain a not too sweet spread. If you prefer a sweeter spread you can use milk chocolate or substitute 1/3 of the dark chocolate with white one.
March92012
4PM
4PM
4PM
milkmadeicecream: milkmade flavor of the day: Toasted Walnut Spicespiced vanilla ice cream with toasted walnuts savory + sweet = how can you go wrong?!

milkmadeicecream:

milkmade flavor of the day: Toasted Walnut Spice
spiced vanilla ice cream with toasted walnuts

savory + sweet = how can you go wrong?!
4PM
4PM
10AM
milkmadeicecream: milkmade flavor of the day: Cardamalmondcardamom ice cream with chunks of crunchy almond Love how fragrant cardamom is even when it’s frozen.

milkmadeicecream:

milkmade flavor of the day: Cardamalmond
cardamom ice cream with chunks of crunchy almond

Love how fragrant cardamom is even when it’s frozen.
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