This fun Easter Chick Piñata Cake is filled with some hidden treats, and has been made in collaboration with Haribo and its #HuntTheDoubleYolker campaign. #Ad
Read MoreEaster Chick Piñata Cake
Showing all posts tagged celebration cake
Maltesers Pouring Cake
Making a Maltesers Pouring Cake is actually not as complicated as you might think. Plus the finished result certainly has a wow factor when you present it to friends and family.
It has become a bit of a tradition now to make my OH a grand birthday cake each year. Previous years have seen me make him cakes using his favourite chocolates: a Ferrero Rocher cake and a Chocolate Orange one.
Cadbury’s Marvellous Mix Ups Pinata Cake #freethejoy
It was my birthday a couple of week ago but I never actually made myself a birthday cake, so last weekend we had some friends over for a BBQ, which turned out to be an indoor affair due to the rain that decided to arrive not long before it started, and one of my friends also had a birthday a few days before mine, so I decided that this was the perfect excuse for me to make one for us to share and for our friends to help eat.
I opted to make a chocolate cake and decided to add a touch of the Cadbury’s #freethejoy to it by adding popping candy to the chooclate frosting, making an oreo vanilla buttercream for the inside and creating a hidden surprise element of a pinata middle using the Cadbury’s Marvellous Mix Up sweets and chocolates.
Mmmmmm!! Anyway, here is how I made it
Cadbury's Marvellous Mix Ups Pinata Cake
Cook time
Total time
a chocolate sponge cake, filled with an oreo vanilla buttercream and covered in a chocolate and popping candy frosting. The cake contains a hidden surprise of Cadburys Marvellous Mix Up sweets - a pinata effect once the cake is cut open.
Author: Jenny Paulin
Recipe type: desserts
Serves: 12
Ingredients
- 175g self raising flour
- 200g unsalted butter
- 200g caster sugar
- 25g drinking chocolate
- 4 eggs
- 1 tub of Betty Crocker vanilla flavoured buttercream
- 6 bags of Cadbury's Marvellous Mix Ups (3 of each variant)
- 1 x 400g jar of chocolate spread (I used Tesco value)
- 1 x 200g tub of full fat cream cheese
- 1 x 55g tub of Dr.Oetker Rainbow Popping Candy
Instructions
- grease and line 2 x 8 inch baking tins
- pre heat the oven to 180oC / 160oC (fan)
- *To make the sponges:
- Cream the butter with the sugar until pale and creamy
- Add the eggs and a spoonful of the sifted flour and beat together
- Carefully add the remaining flour and the cocoa powder and fold in until combined
- Divide the mixture between the two baking tins and place in the oven
- Cook for about 20-25 minutes until cooked
- Remove from the oven and allow to cool completely before slicing each sponge in half to make 4 sponge layers
- Cut a hole in the two middle sponges - I used a large scone cutter - and remove the sponge disks (I ate mine but you might be abel to think of another use for them!).
- **To make the Oreo buttercream**
- Simply place the vanilla buttercream into a mixing bowl and add 2 tbsp of the cream cheese and beat well. Then remove all the mini oreos from the marvellous mix up bags, and either bash them with a rolling pin or place them in the mixing bowl with the buttercream as I did, and I added it to my free standing mixer and beat it until the oreos crumbled, making a oreo buttercream.
- **To assemble the cake**
- Add buttercream to the whole of the bottom layer sponge, then carefully add a sponge with the cut out , and carefully cover the outer ring with the buttercream, being careful not to add any in hole. The repeat with the other middle layer.
- Remove the large fudge chocolates, and about 10 of the white and milk chocolate buttons, from the mix up bags and leave to one side
- Add all of the other sweets into the deep hole in the middle of the cake
- The add the final sponge
- Place into a fridge for 30 minutes to firm up, to make it easier for adding the frosting
- **To make the popping candy chocolate frosting**
- Simply mix the chocolate spread with the remaining cream cheese and then stir through the popping candy
- Cover the outer of the cake with the frosting and then decorate with the remaining mix ups that you put to one side
- Place in the fridge until you are ready to serve and remove about 30 minutes before serving.
- Enjoy!
This cake was definately a crowd pleaser and certainly had the wow! factor, which is exactly what I was out to achive. As my friends watched it being cut open to reveal the suprise marvellous mix ups centre, they were not expecting to see the sweets fall out to #freethejoy Nor were they expecting the oreo buttercream inside or the popping candy chocolate frosting on the outside. It was aruddy marvellous cake which not only looked great but tasted great too!
A perfect belated birthday cake indeed!
GIVE AWAY
So if you were presented with bags of Cadbury’s Marvellous Mix Ups what would you create to #freethejoy? I made this cake but the team at Cadbury’s have been very creative and made some great works of chocolate and sweet art to make us smile and #freethejoy. One thing which is certain to make you smile and #freeyourjoy is a trip to Cadbury’s World – *this* is something that I have wanted to do for a very long time and while I know that it will not be exactly like Willy Wonka’s chocolate factory, a girl can dream and still get excited at the prospect of a visit!
To win a Family Pass to Cadbury’s World all you need to do is reveal what chocolate creation you would design to #freethejoy. Please fill in the form below to enter and good luck. Closing date is Monday 21st July, 2014.
linking up to Supergolden Bakes
I was sent some bags of Marvellous Mix Ups and a family pass to Cadbury’s World as a thank you for posting this give away. The recipe is my own idea
Strawberry & Elderflower Eton Mess Cake
Following on from my Blackberry Eton Mess Cake I made a few weeks ago, which went down very well here with my family (and me!), I decided to adapt my Strawberry and Elderflower Cream Cake recipe to add some meringues and came up with, funnily enough, a Strawberry & Elderflower Eton Mess Cake. Not only does it look good, it tastes sooooooo good and with Wimbledon fever now hitting the UK, what an ideal cake to make to sit and eat while cheering on Andy Murray !
Here is how I made it.
Cook time
Total time
Author: Jenny Paulin
Serves: 10
Ingredients
- 200g unsalted butter
- 200g caster sugar
- 200g self raising flour
- 4 eggs
- elderflower cordial
- strawberry jam
- 450ml double cream
- 1 punnet of strawberries
- 2 meringue nests
- 8 mini meringues
Instructions
- Pre heat the oven to 180oC / 160oC (fan)
- Grease and line 2 sponge tins (I used 8 inch ones)
- Cream together the butter and sugar until pale and soft
- Add the eggs, 1 tbsp of flour and 2 tsp of elderflower cordial and beat for a couple of minutes
- Fold in the remaining flour
- Divide the batter between the 2 cake tins and place in the oven for about 25 minutes until cooked all the way through
- Leave to cool completely
- When you are ready to assemble your cake:
- Pour the double cream and 1 tbsp of elderflower cordial into a bowl and whisk until thick but not too thick as you still want some movement and for it not to be rigid
- Divide the cream into 2 bowls
- Break up the 2 meringue nests and stir through one portion of the thickened cream
- Take one of the sponges and place on a serving plate.
- Cover the base with a thin layer of the strawberry jam and then top with the crushed meringue cream
- Cover with the other sponge and top this sponge with the plain elderflower cream
- Decorate with the mini meringues and the sliced strawberries
- Your scrummy cake is ready to serve
This cake is so light if a little naughty *ahem*!! The elderflower cream goes so well with the strawberries and meringues. It is just perfcet for a hot summers day treat, and goes down very well whenever I serve it. Of course you do not have to add the meringues, but I find they add a nice bit of texture to the soft sponge, fruit and cream. Make it while British strawberries are now in season and so sweet and juicy.
linking up to Supergolden Bakes
and linking up to Ren Behan’s Simple and in Season linky
Strawberry & Elderflower Cream Cake Stack
Last weekend was the 30th wedding anniversary of my OH’s Aunt and Uncle, and his cousins arranged a surprise party for them Saturday afternoon with lots of their friends and family present. All the guests were asked to contribute something to eat and , of course, I offered to make a cake (or 3!). With the sun shining and British strawberries very much in season now, I thought that a cake layered with fresh, juicy, sweet strawberries and double cream mixed with elderflower cordial would be the perfect cake for a summery party. A Strawberry & Elderflower Cream Cake Stack if you will, and although it does look a little reminiscent of the Leaning Tower Of Pisa (lol!) due to the weight of the filling, it tasted lovely and went down very well with the party guests. And here is how I made it
Strawberry & Elderflower Cream Cake Stack
Cook time
Total time
Author: Jenny Paulin
Recipe type: desserts
Serves: 16-18
Ingredients
- 200g unsalted butter & extra for greasing
- 200g caster sugar
- 200g self raising flour
- 4 eggs
- 1 tbsp elderflower cordial
- FOR THE FILLING:
- 450 ml double cream
- 2 tbsp elderflower cordial
- 3 punnets of fresh strawberries
- strawberry jam
Instructions
- Pre heat the oven to 180oC / 160o C (fan)
- Grease and line 2 x 8 inch sponge baking tins
- In a bowl cream together the butter and sugar for about 4 minutes until pale and soft
- Add the eggs, the cordial and 1 tbsp of the flour and beat for a couple of minutes until light and airy
- Carefully fold in the remaining flour
- Then divide the batter between the 2 cake tins and cook in the oven for about 22-25 minutes until cooked right through
- Allow to cool completely
- Once cooled, cut each sponge into 2 sponges to give you 4 thin sponges
- Slice 2 punnets worth of trawberries (remove the green stalks)
- Place the double cream and elderflower cordial into a bowl and whisk until thick - but not too thick, as you want the cream to not be stiff
- The assemble the cake by spreading the bottom of each sponge with a thin covering of jam, then add some cream and then some slices of strawberries
- Repeat this until you get to the top sponge layer
- Re-whisk the cream to make it a little stiffer
- Then add some to the top sponge - adding a little height to the centre
- Cover the bottom of the top sponge with some more sliced strawberries and then add whole ones ot the top cente and pile them high
- Before serving dust with sieved icing sugar
I do not have any photos of the cake cut as it was done so several hours later and I felt a bit silly taking photos of a cut cake in front of people I did not know!! But it was very tasty and the sponges very light, despite the slightly lop sided finished cake! Great flavours for a summer cake.