Chocolate Chip and Cherry Brownie Cake

8oz Butter (melted)
5 1/2oz Plain chocolate (melted)
8oz Self Raising Flour
1Tsp Baking Powder
4 1/2oz Caster Sugar
4 Eggs (Beaten)
4oz White Chocolate Chips
3oz Glace Cherries (Chopped)




Cooking time - 180c/ Gas Mark 4 for 45 minutes
Serving - 12 depending on size


1. Pre heat Oven
2. Grease a spring bottom 9" baking tin
3. Place a heat proof bowl over a pan of simmering water
4. Put the butter and plain chocolate in the bowl and melt gently and then leave to cool slightly
5. Sift the flour and baking powder into the bowl and stir in the sugar
6. In a separate bowl whisk the eggs together with an electric whisk
7. Pour the egg mixture into the cooled chocolate mixture
8. Add this mixture to the flour mixture and fold in well with a wooden spoon
9. Add the white chocolate drops and glace cherries
10. Stir so that everything is folded in together
11. Pour the mixture into the grease proofed tin and pop in the oven to bake for 45 minutes, covering with greaseprrof paper half way through so it does not burn

Buttercream Icing

12oz Icing Sugar
4 1/2oz Butter
2 Tsp of milk
1Tsp Vanilla Essence
2Tsp Cocoa Powder
White Chocolate Fingers

1. Put the butter in the bowl and cream with a fork or a whisk
2. Sieve the icing sugar into the mixture a little bit at a time, this makes it easier for it to come together as well as being smooth
3. Add the milk and vanilla essence and whisk for a few minutes with an electric whisk
4. Cover the cake once cooled with the buttercream mixture leaving a little behind to decorate
5. Add the cocoa powder to the buttercream that is left behind and then place in a pipping knozzle
6. Pipe a decoration over the cake
7. Cut the white chocolate fingers in half to place around the sides of the cake
8. Then serve!

N.B. The cake will keep in a air tight tin for a few days if left undecorated

White Chocolate and Strawberry Cheesecake

80z Biscuits (Crushed)
4oz Butter (Melted)

200g White Chocolate (Melted)
300g Cream Cheese (Low Fat)
200g Fromaise Frais
6oz Strawberries (Chopped)

Chilling time: 1-2 hours
Serving: 10" flan dish / 6 people

1. Grease the flan dish
2. Crush the biscuits in a food processor
3. Melt the butter over a low heat in a saucepan
4. Once melted mix the biscuits with the butter and press firmly into the flan dish
5. Put in the fridge to set
6. In a heatproof bowl either in the microwave or over a saucepan of simmering water, melt the white chocolate. Make sure you mix this, so it does not burn.
7. In a separate bowl beat together the fromaise frais and cream cheese until smooth
8. Add the white chocolate and stir in well
9. Add the chopped strawberries and stir into the mixture until it is all combined
10. Put the mixture onto the crushed biscuit base and smooth out
11. Put back into the fridge to chill before serving

N.B. If melting the chocolate in the microwave, do it for 40 seconds intervals and stirring in between this prevents it from burning

Chocolate and Almond Cake

4oz Butter

4oz Caster Sugar

4oz Plain Chocolate (Melted)

4 Eggs (Separated)

2oz Self Raising Flour

1Tsp Baking Powder

4oz Ground Almonds

Cooking time: 50 minutes on a preheated oven of 160c

Serving: 7" square tin

1. Pre heat the oven and grease the baking tin

2. Melt the chocolate in a bowl over a pan of simmering water

3. In a bowl whisk together the butter until it has doubled in volume

4. Slowly whisk in the sugar into the butter unto it is all creamed together.

5. Whisk in the melted chocolate into the creamed mixture (use a spatula to get all the chocolate into the bowl)

6. Add all the 4 yolks from the eggs and whisk into the mixture for a few minutes on a high speed

7. Add the ground almonds, flour and baking powder and fold in slowly and smoothly into the mixture unto it is fully combined

8. In a separate bowl whisk the 4 edd whites together unto they are stiff this can take up to 5 minutes on a high speed

9. Slowly add the egg whites to the mixture a bit at a time and slowly fold in with a metal spoon. Be gentle here as you do not want to loose the air

10. Once all combined pour into the tin and pop in the oven

11. Half way through the cooking tin, cover the cake with greaseproof paper so it does not burn

12. Remove from the oven when golden / 50 minutes (unsure it is cooked through by putting a knife in it and making sure it comes out clean)

Buttercream and Decoration

4oz Butter (Softened)

2Tsp Milk

12oz Icing Sugar

1Tbsp Cocoa Powder

1 Chocolate Flake

Glace Cherries

1. Cream the butter ina bowl with a fork and then whisk to soften

2. In batches slowly sieve in the icing sugar (Do not add it all at once, add a bit at a time. Between each batch whisk the mixture for 2-3 minutes with a whisk, this makes the icing nice and fluffy and light)

3. Once you have whisked in all the icing sugar sieve in the cocoa powder and add the milk

4. Mix this in with a fork and then whisk with the whisk on a high speed for 4-5 minutes

5. Once the cake is cool, cover the cake with the buttercream

6. Chop some glace cherries in quarters and cut up a flake to sprinkle on top

N.B. Between adding each bath of icing sugar, I always mix it with a fork before then mixing, otherwise the icing sugar goes everywhere

Chocolate Tiffin (Williams and Catherines Alternative Cake)

8oz Digestive Biscuits (Or any)

40z Butter

3 Tbsp Golden Syrup

2oz Cocoa Powder

4oz Mixed fruit including glace cherries

60z White Chocolate (Melted)

Spinkle of coconut

Chilling time: 30 minutes then 1 hour

Serving: 8" square tin cut into 9 good size pieces

1. Grease the tin

2. Crush the biscuits in a food processor or in a bag with a rolling pin

3. In a saucepan over a low heat melt the butter and golden syrup

4. Once melted, remove from the heat and sieve in the cocoa powder

5. Add the mixed fruit and stir in well

6. Add the crushed biscuits a bit at the time, mixing in well

7. Tip the mixture into the tin and press firmly down and smooth out

8. Place in the fridge / freezer and chill for 30 minutes

9. Once chilled, in a heat proof bowl place the white chocolate broken up and place over a pan of simmering water

10. Slowly melt the chocolate and stir so as to prevent it from burning

11. Pour the white chocolate mixture onto the chilled biscuit mix and spread out

12. Sprinkle with coconut

13. Chill again for at least a further hour

14. Remove and cut into 9 good size pieces and tuck in

N.B. Be aware, these will go as soon as they are finished because they are delightful!

N.B. You can use any kind of chocolate to melt on top, but I love white chocolate!

Chocolate Hedgehog Cake

6oz Butter

6oz Caster Sugar

8oz Self Raising Flour

3 Eggs

4oz / 100g Dark Chocolate

2oz Cocoa Powder

4oz Chocolate chips

1 Tsp Baking Powder

1 Tsp Bi Carbonate of Soda

2 Tbsp Milk

Cooking time: 45 minutes on a pre heated oven of 180c. Half way through cooking you need to cover the sponge with greaseprrof paper

Serving: 8" square spring tin

1. Pre heat the oven and grease proof the cooking tin

2. Place a heatproof bowl over a pan of simmering water and break the chocolate into the bowl and slowly melt on a low heat, stirring occasionally to prevent it from burning

3. In a bowl cream together the butter and sugar, do this until the mixture if fully combined

4. In a separate bowl whisk the eggs together for a few minutes

5. Slowly whisk the egg mixture into the creamed mixture, using a wooden spoon to scrape around the edges to ensure the mixture is fully combined together

6. Sieve in the flour, baking powder and bi carbonate of soda. Fold this in slowly

7. Once this nearly done, add the melted chocolate, chocolate drops and milk and fold in slowly but firmly so the mixture forms a good chocolately consistency and it is all combined

8. Pour the mixture into the tin and smooth out

9. Put into the oven, about 20 minutes through the baking time, place some greaseproof paper over it and continue to bake.

10. Once done, remove from the oven and remove the sides of the tin, leave to cool before moving the bottom and transferring to a wire cooling rack

Buttercream Icing

1 quantity of the 'perfect buttercream icing' from this website

3oz Cocoa Powder and 1 Tbsp milk

2 Ripple Chocolate Bars

3 Flake Chocolate Bars

Glace Cherries

1. Make the icing as described on this wesbite, but adding 3oz Cocoa powder and 1 Tbsp milk to the mixture.

2. To prepare the cake, cut the cake vertically in half and using a little of the icing, put some on one side of the cake and then stand both of the cakes up on to the flat sides and stick together

3. You will now have a narrow but tall cake

4. At the front you need to cut a slight diagonal shape for the face, slicing a bit of the cake from both sides, to form a point at the end

5. Now cover the whole cake in icing!!!

6. Cut the flake and ripple bars up into strips of chocolate, and then stick them into the icing

7. I put chocolate flake on top of the hedgehog and ripple bars down the sides

8. For the nose, I used a bit of the sponge that was cut from the side and cut it into a square shape

9. For the eyes, cut a cherry in half and place them at the front but more towards the side

10. There you have it one, very chocolately hedgehog cake!!

N.B. This cake went in one sitting as it is so yum!

Vanilla Cake Pops

4oz Butter

4oz Caster Sugar

4oz Self Raising Flour

1 Tsp Baking Powder

1 Tsp Bi Carbonate Soda

2 Eggs

1 Tbsp Vanilla Essence

Cooking Time: 180c/Gas mark 5 for 12 minutes

Serving: 12 Cake pops (2 x 7" cake tins / 1 x 12" cake tin)

Chilling time: 30 minutes

1. Pre heat the oven and grease a baking tin

2. In a bowl cream the butter with the sugar with a whisk for a few minutes until it is well combined and fluffy

3. In a separate bowl whisk the eggs with the vanilla for a few minutes until it has increased in volume

4. Add the egg mixture to the creamed mixture and whisk together for a few minutes

5. Sieve the flour, baking powder and bi carbonate of soda into the creamed mixture

6. Fold the flour in slowly so that the mixture does not loose its air

7. Once the mixture is all combined put the mixture into the tins and level

8. Put in the oven and bake for 12 minutes or until golden

9. Once done, remove from the oven and leave in the tin for 5 minutes to cool before transferring to a wire cooling rack

Buttercream Icing

3oz Butter

10oz Icing Sugar

1 Tbsp Milk

1 Tbsp Vanilla Essence

1. Cream the butter in a bowl

2. Sieve the icing sugar into the bowl and with a fork mix the butter and icing sugar together

3. Add the milk and vanilla and whisk the mixture with a fork or a whisk for a few minutes until the buttercream is soft, light and fluffy

Making the Cake Pops

75g Dark chocolate melted

75g White chocolate melted

Coconut / hundred and thousands

1. Once the cake is cool crumble it into cake crumbs using a food processor

2. Add the buttercream icing to the food processor and mix it with the cake crumbs until the mixture forms a nice dough

3. Put this dough into the fridge and leave to set for 20 minutes

4. Once it has chilled a bit, remove from the oven and make until little ball / cake pops and stick a lolly pop or another form of stick into each one

5. Place back into the fridge and leave to chill

6. Once done dip into melted chocolate, any flavour and then dip into coconut / hundred and thousands of any other desired goodie!

Red Velvet Valentines Cake

6oz Self Raising Flour

6oz Caster Sugar

6oz Butter

3 Eggs

1 Tsp Baking Powder

1 Tsp Bi Carbonate of Soda

2oz Cocoa Powder

3/4 Bottle of Red Food Colouring

2 Tbsp milk

Cooking time: 180c / Gas Mark 5 on preheated oven for 15 minutes

Serving: 2 x 7" tins / double layer cake

1. Pre-heat the oven and greaseproof to the two baking tins

2. Cream together the butter and sugar until smooth

3. In a separate bowl whisk the eggs together until they are combined

4. Whisk the eggs into the creamed mixture until the mixtures are well combined and it has formed a nice smooth fluffy consistency

5. Sieve the flour, baking powder, bi carbonate of soda and cocoa powder in to the mixture, fold this flour mixture into the creamed mixture slowly but firmly so that it becomes combined and a smooth consistency

6. Add the milk and red food colouring and fold in, till the mixture has formed a nice red consistency

7. Divide the mixture evenly between the two tins and bake in the oven for 15 minute

8. Once the cake is done leave in the tin to cool for 5 minutes before transferring to a wire cooling rack

Cream Cheese Icing

3oz Butter

3oz Cream Cheese

14oz Icing Sugar

2 Tsp Vanilla essence

Tbsp Jam

Chocolate Flake Bar

1. Cream the butter and cream cheese in a bowl until smooth

2. Sieve in the icing sugar into the buttered mixture a bit at a time mixing the mixture together

3. Add the vanilla essence and then whisk the mixture together for a few minutes until it is a soft smooth fluffy consistency

4. Divide the mixture between the two layers of sponge, putting jam on one layer and the chocolate bar on the other and then eat!

Giant Flower Cupcake

Sponge Recipe from the Large cupcake Christmas Tree

A batch of Chocolate buttercream icing from the christmas tree recipe

A batch of Vanilla buttercream icing from the christmas tree recipe but omitting the green food colouring.

Glace Cherries (chopped)

1. Make the cake mixture as described for the large christmas tree.

2. You can add cherries, chocolate drops or leave the mixture plain.

3. When the cake is baked leave it too cool before decorating.

4. Make up the batches of buttercream icing as decribed in the christmas tree cupcake recipe.

5. Decorate the bottom of the cupcake first with the chocolate buttercream

6. Use a thin piping knozzle to pipe verticle lines up and down to form the cupcake casing for the cake.

7. Please the top sponge layer on top of the bottom.

8. For the top of the cake, fill a large piping bag with the vanilla buttercream and a twirl (large) knozzle onto the piping bag.

9. Squirt a dob of buttercream icing all over the top of the cake making a good decorative flower design.

10. Chop the cherries in half and place over the cupcake

11. Tuck in and enjoy!

N.B. you can also use smarties, chocolate drops or silver ball balls to decorate the top of the cupcakes

Chocolate Mint Orange Cake

6oz Self Raising Flour

6oz Caster Sugar

6oz Butter

3 Eggs

3oz Cocoa Powder

1Tbsp Milk

1Tsp Baking Powder

Cooking time: In a pre heated oven 180c/ Gas Mark 5 for 15 minutes

Serving: A double layer sponge / 2 x 7" Victoria sponge cake tins

1. Cream the butter until soft

2. Cream the butter and sugar together into smooth and creamy

3. Whisk the eggs together in a separate bowl for a few minutes

4. Whisk the eggs slowly into the butter cream mixture until the mixture is well combined

5. Slowly sieve in the cocoa powder, baking powder and flour and fold slowly into the butter mixture

6.Mix all the ingredients not whisk until the mixture is a smooth consistency

7. Divide the mixture evenly between the two greased tins and level out so it is even

8. Put in the oven and bake for 15 minutes or until golden

9. Remove from the oven and leave in the tins for a few minutes until cool and then empty on a wire cooling rack to cool before icing

Icing and Decoration

14oz Icing Sugar

5oz Butter

2oz Cocoa Powder

4oz Chocolate Bar

1. Break the chocolate bar up and put into a heat proof bowl over a pan of hot boiling water or in the microwave to melt

2. Put the butter into a bowl and cream until smooth

3. Sieve in the cocoa powder and icing sugar and whisk into the butter mixture

4. When the chocolate has melted pour into the bowl and whisk together until the icing comes together and forms a nice smooth spreading consistency

5. Place 1/3 of the icing on one of the sponges and then place the other sponge on top of the sponge

6. Spread the rest of the icing on top of the cake and around the edges and spread until smooth

7. Cut the orange matchmakers to the correct height of the sponge and decorate around the edges of the cake

8. Put the manadrins on top of the cake and decorate with any desired fruit.

9. The juices from the fruit make the sponge nice and moist

10. Then tick in and enjoy!

Coconut and Chocolate Squares

Base

8oz Digestive Biscuits

4oz Butter

2oz Plain Chocolate (Broken up)

1 Egg (Beaten)

3.5oz Desiccated Coconut

1.5oz Cherries (Chopped)

Filling

7oz Icing Sugar (Sifted)

1.5oz Butter

2Tbsp Custard Powder

1Tsp Vanilla Extract

3Tbsp Milk

Topping

4oz Plain Chocolate (Broken Up)

Cooking Time: Pre heated oven on 180c/ Gas Mark 4 for 12 minutes

Serving: 9 Sqaure Pieces

Dish Size: 7" Square Tin

Base

1. Grease the tin

2.Crush the biscuits

3. Melt the butter in a saucepan

4. Take the butter off the heat and stir in the egg and mix well

5. Add the biscuits, coconut and cherries and mix well together

6. Press the mixture firmly into the baking tin and put in the oven for 12 minutes then leave to cool

Filling

1. Beat all the ingredients in a bowl until smooth

2. When the base is cool, put the filling onto the biscuit base and spread out evenly

3. Leave to set

Topping

1. Melt the chocolate in a bowl

2. Pour the chocolate onto the filling and smooth out

3. Leave to set, then when ready cut into slices

Orange and Chocolate Cake

6oz Butter

6oz Caster Sugar

6oz Self Raising Flour

3 Eggs

1 Tsp Baking Powder

1 Tsp Bicarbonate of Soda

100g Chocolate (Chopped)

Zest of 1 Orange

Cooking Time: 15 minutes on pre heated oven 180c/Gas Mark 5

Serving: 2 x 7inch round tines / double layer sponge cake

1. Pre heat the oven and line the cake tins

2. Cream together the butter and sugar with a whisk until smooth and combined

3. In a separate bowl whisk together the eggs for a few minutes

4. Whisk the eggs into the creamed butter mixture until all combined

5. Grate the orange zest into the mixture and fold in

6. Measure out the flour, baking powder and bicarbonate of soda and sieve into a bowl

7. Chop the chocolate into little bits and then coat in the flour (this prevents it from sinking)

8. Fold the flour mixture gently into the egg mixture until it forms a nice smooth consistency and the chocolate drops are folded in evenly

9. Divide the mixture evenly between the two tins and put in the oven for 15 minutes or until golden

10. When done, remove from the oven and the leave in the tin to cool for 5 - 10 minutes before transferring to a wire cooling rack

Buttercream Icing

1 Quantity of the perfect buttercream icing from this site

Juice from 1 orange

Flake or Ripple Chocolate Bar

1. Make the icing as described on this website

2. Add the juice and fold in, I added about 2/3 of the juice from one orange but you can add as much as you like, depending on how strong you want the flavour

3. Divide the mixture between the sponges, putting a little more on one than another

4. Put the sponge with the more icing on the bottom and place the other sponge layer on top

5. Chop / Crumble the chocolate bar on top and then enjoy!

Christmas Tree CupCake

6oz Self Raising Flour

6oz Butter

6oz Caster Sugar

3 Eggs

1 Tsp Vanilla Essence

100g Chocolate drops

1 Tsp Baking Powder

1 Tsp Bi Carbonate of Soda

Cooking time: 30-45 minutes on 170c / Gas Mark 4

Serving: 1 Large cupcake

1. Pre-pare your cupcake tin by greasing it well with butter and putting it on a baking tray

2.Cream together the butter and into a bowl until it is smooth

3. Whisk the eggs and vanilla together in a separate bowl

4. Whisk the eggs into the creamed butter mixture for approx. 2-3 minutes until the mixture is smooth and fluffy

5. Into a separate bowl sieve the flour, baking powder and bi carbonate of soda

6. Add the chocolate chips to the flour mixture and coat well

7. Add the flour mixture to the butter mixture and fold in gently but smoothly ensuring it is all mixed in well

8. Once mixed together divide the mixture evenly between the top and bottom of the cupcake

9. In the bottom part of the cupcake insert the insert if you have one as shown by the instructions (this means you then have a hole which you can fill with extra filling, yum!)

10. Put in the Oven and bake, at about 20 minutes through cover the sponge with baking proof paper so it does not burn on top but cooks through

11. The bottom part of the cupcake will take longer to bake than the top

12. Once each part is done, remove from the oven and leave to cool for a few minutes before removing from the silicone case onto a wire cooling rack

Decoration and Icing

12oz Icing Sugar x 2

4oz Butter x2

1 Tsp Vanilla Essence

2 Tbp Cocoa Powder

Orange and lemon slices

Silver ball balls

1. Prepare the two batches of icing as follows;

2. Cream the butter in a bowl until soft

3. Sieve the icing sugar into the butter and mix with a metal fork until it is combined

4. Mix witha fork or a whisk for a few minutes until it forms a smooth consistency but not runny! Otherwise it will not hold its shape when piped

5. In one batch add the vanilla and mix to the other sieve in the cocoa powder and mix well

6. I decorated the top of the cupcake first using a swirl piping knozzle and piping bag and piped around the cupcake

7. I then added slices of organge and lemon to be the christmas lights and then little silver ball balls for the tinsel effect

8. I then decorated the bottom before putting the top on top. I did this using a piping tube and a small knozzle to make the lines more defined like bark. I did this by starting at the bottom of the cake and piping up and just over the edge to get a smooth finish.

9. I then put about a good cm of buttercream in the middle to hold the top and bottom together

10. Carefully lift the top of the cupcake onto the top of the bottom and press gently down

11. Then do any last bits of icing in the middle to make it form nicely together and there you have it a green cupcake or what I like to say a Christmass Tree!

Coconut Florentine Slice

8oz Chocolate (Melted)

2oz Butter

4oz Sugar (Demerara Sugar)

1 Egg

2oz Dried Fruit

2oz Glace Cherries (Chopped)

4oz Dessicated Coconut

Cooking Time: 40 minutes on 140c/Gas Mark 3

Serving: 7inch sqaure tin (I got 9 good size Pieces)

1. Grease your tin with butter

2. Melt the chocolate in a bowl over hot water

3. Pour this into the tin and make sure it is even throughout the tin and then leave to set in the fridge or freezer while you prepare the topping

4. In a bowl cream together the butter ana sugar

5. Add the egg and beat thoroughly until it is all combined

6. Add the dried fruit and chopped cherries and mix well

7. Add the coconut and mix well

8. Remove the baking tin from the fridge and ensure the chocolate is set

9. Pour the topping onto the chocolate and smooth out evenly

10. Press down lighlty with a fork and put in the oven to bake for 40 minutes or until golden

11. Once done, leave in the tin to cool for a while before cutting out slices with a knife and transferring to a wire cooling rack

N.B. I then wrapped these up in silver foil and ribbons and gave them to friends as presents!

White Christmas Chocolate Cake with Chocolate Buttercream

6oz Self Raising Flour

6oz Caster Sugar

6oz Butter

3 Eggs

1 Tsp Baking Powder

1 Tsp Bi carbonate of Soda

150g White Chocolate (Melted)

Cooking Time: 15 minutes on 180c/ Gas Mark 5

Serving: 1 2 tier Sponge Cake

1. Grease two victoria sponge tins (7") with butter and a touch of flour

2. Chop the chocolate and place in a bowl over hot water to melt, stirring occasionally to ensure it does not burn

3.Cream together in a bowl the butter and the sugar

4. In a separate bowl whisk the eggs together

5. Whisk the eggs into the butter mixture until it is well combined approx. 2-3 minutes

6. Sieve the flour, baking powder and bi carbonate of soda into the creamed mixture and fold in gently till it forms a nice smooth consistency

7. Once all the chocolate is melted add to the cake mixture and fold in

8. Divide the mixture evenly between the two cake tins and bake

9. Once done, remove from the oven and leave to cool for a few minutes before transferring to a wire cooling rack

Buttercream Icing and Decoration

16oz Icing Sugar

51/2oz Butter

1 Tbs Milk

1/2 Tsp Vanilla Essence

2 Tbs Cocoa Powder

1. Prepare the buttercream but creaming the butter in a bowl

2. Sieve in the icing sugar and add the milk and whisk together with a whisk or fork to form a good smooth strong consistency to use for piping

3. Remove about 1/5 of the mixture and put to one side, to this add the vanilla essence

4. To the rest sieve in the cocoa powder and mix in well

5. Divide the chocolate buttercream between the two sponge and spread out evenly with a damp knife

6. Place one sponge on top of the other

7. Fill a piping bag and I used a Swirl knozzle and pipe a design around the cake! I did a christmas one as it was for a christmas party and then enjoy!

White Chocolate Chip Chocolate Cupcakes

4oz Butter

4oz Sugar (Granulated / Caster)

4oz Self Raising Flour

2 Eggs

1Tsp Baking Powder

100g Packet of White Chocolate Chips

2oz Cocoa Powder

1-2Tbp Milk

Cooking Time: Gas Mark 4 / 180c for 15 minutes

Serving: 12 Cupcakes

1. Pre heat the oven and line the cupcake tin

2.Cream together the butter and sugar with a whisk until smooth

3. Whisk the eggs together in a separate bowl for 1-2 minutes

4. Whisk the eggs into the butter mixture for a good 2-3 minutes until the mixture if smooth, use a wooden spoon toe scarpe round the edges

5. Measure out the flour,cocoa powder and the baking powder and sieve them into a separate bowl

6. Pour the white chocolate chips into the flour mixture and mix with a spoon coating the chocolate chips with the mixture

7. Add the flour and chocolate chip mixture to the egg mixture and fold in gently and smoothly, until it is all mixed through and the mixture is a even chocolate mixture

8. Add 1-2 Tbs of Milk to the mixture to lighten it, as cocoa can tend to make it heavy and mix well

9. Divide the mixture evenly between the cupcake cases and pop in the oven until golden and risen or for 15 minutes

10. Remove from the oven and leave in the tin to cool for 5-10 minutes before transferring to a wire cooling rack

Buttercream Icing

3.5oz Butter

12oz Icing Sugar

2oz Cocoa Powder

1Tsp Vanilla Essence

1. Cream the butter in a bowl

2. Sieve in the icing sugar and whisk with the butter for a good couple of minutes on a high speed until well combined

3. Divide the mixture into two bowls

4. To one half add the vanilla essence and whisk for a furth 1-2 minutes

5. To the other half add the cocoa powder and do the same

6. With a piping bag or tube, put a tsp of vanilla icing in followed by tsp of chocolate, alternating the flavours until it if full

7. Then pipe away and the icing will come out as a nice 2 zone!

Chocolate Celebration Cake

This Cake is courtsey of Nicola Crisp!

Who made the standard chocolate mixture and buttercream icing on this blog, but increased the mixture to 8oz of flour, sugar and butter and 4 eggs!

Looks fab I think and very yummy! The decorations and ribbon just adds that little bit more detail and makes it look fabulous!

Thank you Nicola!

Blondies

200g Oats
100g Flour (Self Raising / Plain)
150g Butter
100g Light Muscovado Sugar
1 Can of Light Condensed Milk
1Tsp Vanilla Essence
1 Egg
A Parket of Chocolate Chips

Cooking time: 35-40 minutes on 180c / gas mark 4
Serving: Square cake tin 1 x 23cm. approx. 15 good size pieces

1. Preheat the oven and line a baking tin
2. Sieve the flour into the bowl and add the oats and mix
3. In another bowl beat together the butter and sugar until creamy
4. Beat in the condensed milk and vanilla essence until the mixture forms a smooth consistency
5. Add the oat and flour mixture and mis weel
6. Add the egg and whisk the whole mixture together for approx 2-3 minutes
7. Fold in the chocolate chips
8. Dollop the mixture evenly over the tin and spread out evenly
9. Place in the oven and bake for the prescribed time or until golden
10. Remove and leave in the tin to cool for approx. 10-15 minutes until scoring into pieces and moving the pieces onto a wire cooling rack

N.B. The Blondie will look cooked but may not feel inside that it is cooked, but it will harden up while it cools.

Quick Chocolate Chip Cupcakes

6oz Butter
6oz Caster Sugar
6oz Self Raising Flour
1Tsp Baking Powder
3 Eggs
1Tbsp Vanilla Essence
100g Packet of Chocolate Chips

Cooking time: 12 minutes on 180 Fan / Gar Mark 5 in preheated oven
Serving: 18 cupcakes

1. Pre heat the oven and get 2 cupcake trays out and place cupcake cases in them
2.Cream together the butter and sugar in a bowl with a whisk for a few minutes
3. In another bowl whisk the eggs until beaten with the vanilla essence
4. Whisk the eggs into the creamed mixture until it is well combined
5. Sieve in the flour and baking powder and fold in gently
6. Divide the mixture evenly between the cupcake cases
7. Sprinkle chocolate chips on each cupcake (Be generous)
8. Place in the oven and bake for 12 minutes or until golden
9. Leave in the baking tray to cool for approx 10 minutes before transferring to a wire cooling rack.

Icing
200g Bar of Dark Chocolate
50g Icing Sugar
Chocolate Buttons

1. Place a heat proof bowl over a saucepan of boiling water on a low heat
2. Add the chocolate to the bowl and melt slowly, stirring occasionally to ensure it does not burn
3. Once melted, sieve the icing sugar into the chocolate mixture and mix
4. Keep over the boiling water and mixing to help the mixture become a smooth consistency but still thick
5. Divide the mixture between the cupcakes, putting approx. Tsp of melted chocolate on each cupcake and make a little swirl
6. Add a chocolate button on top and then enjoy!

N.B. This recipe is great if you are short of time!.
N.B.You can use any kind of chocolate chips for this mixture.
N.B. If you prefer milk or white for decoration you can use this instead or even do a mixture!

Chocolate Crunchies

8oz Digestive Biscuits

4oz Butter

3 Tbsp Golden Syrup (Heaped)

2oz Cocoa Powder

2oz Dried Fruit

2oz Glace Cherries

4oz Dark Chocolate

Cooking time: Just melting and then chilling time (2 hours)

Serving: 9 good size pieces

1. Grease a 7" square tin

2. Crush biscuits in a food processor or with a rolling pin in a bag into fine

3. Melt the butter and syrup on a low heat in a large saucepan

4. Add the cocoa, cherries and raisins to the melted mixture and mix well

5. Stir in the crushed biscuits and mix until the mixture is well combined

6. Spoon the mixture into the cake tin evenly and press down until firm

7. Put in the fridge to set for approx 1/2 an hour

8. Remove from the fridge and melt the dark chocolate and pour oven the biscuit mixture, spread this evenly with a knife

9. Put back into the fridge and leave to set for another 1 1/2 hours

10. Once set remove from the fridge and cut into sqaures and enjoy!

Chocolate Button Cupcakes

6oz Self Raising Flour

6oz Granulated / Castor Sugar

6oz Butter

3 Eggs

2oz Cocoa Powder

Cooking time: 15 Minutes on Gas Mark 5 / 180c

Serving: 15 Cupcakes

1. Fill 2 cupcake tins with cupcake cases and preheat the oven

2. Cream together the butter and sugar with a whisk until smooth

3. Whisk the eggs together for a few minutes in a separate bowl

4. Whisk the eggs into the creamed butter mixture until the mixture is well combined and forms a smooth consistency

5. Sieve the Flour and Cocoa Powder into the mixture

6. Fold this in slowly into the butter mixture as not too loose the air gained from the eggs (a figure of 8 motion with a wooden spoon I find is best)

7. Once it is all mixed together well, divide the mixture evenly between the cupcake cases

8. Put in the pre heated oven and bake for approx 15 minutes or until well risen

9. Remove and leave in the tin for 5-10 minutes before removing and placing on a wire cooling rack

Buttercream Icing

12oz Icing Sugar

4oz Butter

1 Tbsp Milk

2oz Cocoa Powder

1. Cream the butter until smooth

2. Add the icing sugar and crumble together with your fingers or a whisk until the mixture forms together

3. Now that the icing is smoother with a whisk, whisk together for approx 5 minutes until the mixture becomes nice and light and fluffy

4. Add the cocoa powder and milk and whisk for a further 3-5 minutes until it is well combined and light

5. Spoon a dollop of icing onto each cupcake and with a wet knife smooth out the icing making a little peak in the middle

6. Top each cupcake with a chocolate button and enjoy!