A couple of weeks ago, on the 29th October to be precise, I did a lot of baking for my families Halloween party but unfortunately due to work commitments eating through my time I don’t seem to have gotten round to posting my pictures!
So here they are, my final Halloween offerings for the year.
Between me and my little monkey we made:
- Butterscotch chocolate monster cakes with chocolate ganache topping (and some great eyes that I bought ages ago!)
- A bleeding cake which was a chocolate and vanilla sponge with an extra surprise of being full of smarties which fell out when the cake was cut
- Vanilla and raspberry bad teeth cupcakes
- And finally, my monkeys offering of green fairy cakes which were actually strawberry flavoured. A great idea and confusion for the brain all at once
My sister was fascinated how made the piñata cake with the smarties inside. She asked how they didn’t melt when baked – hehe. I politely explained in all of my big sisterly kindness how I cut out a hole and filled the cake after it was baked.
The cake actually was iced this way due to an accident from me. Because I forgot to put jam down the sides before icing so the icing slipped down and tore.
I was determined not to be stressed out by it so I filled the ‘cut’ with strawberry jam which left it looking like some gruesome surgery. Phew!
Onto Christmas next and this time it’ll be properly iced.
My mini me loves to bake, it’s one of our favourite Sunday afternoon things to do together.
She was only 18 months old the first time we started baking and by 3 years old she won our local under 12s bake off at a charity day. I even too photos of her baking to show she made it all! (weighing and oven things excluded)
So as today is Sunday I thought I’d write this post about her. We nearly always bake a very basic fairy cake recipe that I learnt at school. I still have the original one I wrote in cookery lesson, it’s never failed once to come out perfectly, even for little hands.
Easy (fail proof) cakes for children
4oz Self Raising Flour
2 medium eggs
Buttercream to decorate – margarine mixed with icing sugar and a little vanilla extract. No need to measure, just beat in enough icing sugar till it tastes good.
Pre-heat the oven to 180oC Gas 4
In a bowl cream the sugar and margarine till light and fluffy.
Add the eggs one at a time with some of the flour and beat in gently.
Spoon the mix into fairy cake cases (these are the small cupcake ones). You should be able to get 12 out of this mix.
Bake in the oven for 18-20 minutes. Test by gently pressing the top, it should spring back up.
Allow to cool and decorate with a little blob of buttercream or icing sugar mixed with a little water. If you’re feeling really retro – add a glacé cherry.
My little monkey decided she wanted to decorate with fresh strawberries and glitter. She was very specific.
Most people don’t like the same things, like Marmite or marzipan they divide opinions; but there is one flavour you always seem to be able to rely on as a crowd pleaser and that is chocolate orange.
Just the smell of it makes me think of Christmas although this year was the first one in a while that I didn’t end up with an over abundance of Terry’s chocolate oranges that I had to devour before I took the Christmas tree down.
I wanted to make some cakes for my cousin and thought instead of the standard vanilla I would make chocolate orange ones. It’s a really easy recipe to do but looks and tastes really good, especially if you swirl the icing using a flower nozzle.
I decided to use some Nutella in the buttercream icing to make it more chocolatey and it worked very well.
Chocolate Orange Cupcakes
4oz Caster Sugar
4oz Self Raising Flour
1oz Cocoa Powder
1tsp Orange Essence
Handful chocolate chips
For the icing – a very large tablespoon of margarine mixed with 3-4 tablespoons of icing sugar and 1 level tablespoon of cocoa powder. Once this has been mixed together till it is very light add a tablespoon of Nutella and a teaspoon of orange essence.
Pre heat the oven to 180c Gas 4
In a large mixing bowl, beat the margarine and sugar together till it becomes pale.
In a separate bowl combine the flour and cocoa powder.
Add one egg and a third of the flour and cocoa powder then mix in till just combined.
Do the same with the 2nd egg and flour and cocoa powder.
Stir in the remaining flour along with the orange essence and chocolate chips. You want the consistency to be a little thick but easy to stir. If it looks a little dry add a small drop of milk.
Separate into cake cases and bake in the oven for at least 20 minutes, or until you can press the top of the cakes and they spring back up.
Once cool, top with the chocolate buttercream and decorate how you like. I used gold glitter and a jelly orange slice.