Pumpkin Pinata Cake

Pumpkin Pinata Cake

Halloween is not far away now and there were so many bake ideas that I pinned last year, that I never had time to make, that I am already happily baking some now!! Knowing how much fun a pinata style cake is to not only make but serve, I thought that for Halloween it is the perfect excuse to make one because you can fill it with treats (and tricks if you were that way inclined!!) . Therefore, if you are having a party at home, the kids get to have treats with their cake which is what trick or treat is all about really.

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Cadbury’s Marvellous Mix Ups Pinata Cake #freethejoy

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

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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
  1. grease and line 2 x 8 inch baking tins
  2. pre heat the oven to 180oC / 160oC (fan)
  3. *To make the sponges:
  4. Cream the butter with the sugar until pale and creamy
  5. Add the eggs and a spoonful of the sifted flour and beat together
  6. Carefully add the remaining flour and the cocoa powder and fold in until combined
  7. Divide the mixture between the two baking tins and place in the oven
  8. Cook for about 20-25 minutes until cooked
  9. Remove from the oven and allow to cool completely before slicing each sponge in half to make 4 sponge layers
  10. 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!).
  11. **To make the Oreo buttercream**
  12. 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.
  13. **To assemble the cake**
  14. 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.
  15. 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
  16. Add all of the other sweets into the deep hole in the middle of the cake
  17. The add the final sponge
  18. Place into a fridge for 30 minutes to firm up, to make it easier for adding the frosting
  19. **To make the popping candy chocolate frosting**
  20. Simply mix the chocolate spread with the remaining cream cheese and then stir through the popping candy
  21. Cover the outer of the cake with the frosting and then decorate with the remaining mix ups that you put to one side
  22. Place in the fridge until you are ready to serve and remove about 30 minutes before serving.
  23. Enjoy!

 

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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.

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Casa Costello

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

Chocolate Easter Egg Pinata Cake

Chocolate Easter Egg Pinata Cake

I recently bought myself a new cake pan in the sale, as you do, an Easter egg one which I thought would make a lovely cake for Easter Sunday when my family and I go to my OH’s parents for our traditional Easter Sunday lunch and egg hunt.  

I also adore mini eggs, they are my favourite type of egg, chocolate or otherwise,  and I wanted to incorporate them into this easter egg cake somehow. Another thing I really like and have wanted to have a go at recreating myself , is the pinterest favourite cake filling – the pinata cake! Mostly I have seen this effect done using smarties or skittles or even M&M’s  – I thought why not use mini eggs? And that is what I have done with my Chocolate Eatser Egg Pinata Cake.

Chocolate Easter Egg Pinata Cake

Chocolate Easter Egg Pinata Cake
 
Cook time
Total time
 
Author:
Recipe type: desserts
Serves: 12
Ingredients
  • 200g unsalted butter
  • 200g caster sugar
  • 160g self raising flour
  • 40g cocoa powder
  • 4 eggs
  • 2 tbsp Beanies Cinder Toffee Flavoured Instant Coffee Granules mixed in 25ml almost boiling water
  • 1½ packets of Cadburys Chocolate Mini Eggs
  • 1 packet of Tesco mini , mini chocolate eggs
  • 250g Renshaws Chocolate flavoured ready to roll icing
  • 50g cold unsalted butter
  • 100g icing sugar
  • 100g milk chocolate , melted
  • 1 tsp Beanies Double Chocolate Flavoured Instant Coffee Granules
  • 1 packet of Dr Oetekar chocolate stars
  • 1 white chocolate writing icing tube
  • Cake release (or butter & flour) to grease the pan
Instructions
  1. Grease the easter egg pan thoroughly
  2. pre heat the oven to 180oC / 160oC (fan)
  3. cream the butter and sugar together until soft and creamy
  4. add the eggs and a spoonful of flour and beat again for a couple of minutes
  5. Add the remaining flour and cocoa powder and the cinder toffee coffee and fold in until combined
  6. Pour into the cake tin and smooth over
  7. Place into the oven and cook for 40 - 50 minutes until cooked all the way through - you might want to place foil over the cake after 30 mins to prevent the edges of the cake singing
  8. Once cooked allow to cool and then remove from the tin and place on a wire rack
  9. Make the buttercream by creaming the butter until soft and smooth. Carefully add the icing sugar and beat until smooth and creamy
  10. Stir the double chocolate coffee into the melted chocolate and add to the icing sugar and butter, and mix well to make a chocolate buttercream
  11. Cover and put to one side until the cake is complelty cooled
  12. Once the sponges are completely cooled, carefully slice it in half to make 2 sponges
  13. In the top, thicker and more dome shaped sponge, using a large circular pastry cutter cut a hole - do not go all the way to the bottom though. You want to make a pocket, so use a spoon and a knife to scoop out the round and discard (or eat!)
  14. Place the pastry cutter on top of the other sponge half in the same place that you just cut a whole out of the other sponge. Then add the buttercream to the sponge around the cutter - the space inside the cutter must not have any buttercream inside
  15. In the hole of the top sponge, fill with the mini eggs and then carefully sandwich the 2 sponges together
  16. Cover the outside of the cake with the remaining buttercream
  17. Roll out the brown ready to roll icing and cover the cake with it and trim off any excess
  18. Write 'Happy Easter' with the icing tube
  19. Use the icing from the tube stick the chocolate stars on to the egg for decoration
  20. Serve as required

 

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This cake was delicious and the boys loved seeing the mini eggs fall out when it was cut open. I think that using the chocolate ready to roll icing was effective and from a distance made the cake look like an actual chocolate easter egg.  Obviously, using coffee granules in the sponge and buttercrean is optional and if this was for children then just cocoa powder would probably work better as not all children enjoy the taste of coffee.

However, that said I really liked the subtle taste that the Beanies Coffee Granules added to this cake. The cinder toffee flavour used in the sponge was nice – the flavour added an extra dimesion ( and fragrance), and the double chocolate coffee in the chocolate buttercream added some lovely texture with a light coffee flavour.  I will be making this again for Easter Sunday.

This Chocolate Easter Egg Pinata Cake is my entry into the Beanies Easter Baking Challenge. You can see the other entries by following the hashtag #BeaniesBakeOff on Twitter

beaniescoffee

I was sent jars of the Beanies Flavoured Instanr Coffee for the purpose of devising a recipe.
You can discover more about their products on their website http://www.beaniesflavours.co.uk

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Casa Costello

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Chocolate Crunchie and Marshmallow Cake

This yummy Chocolate Crunchie & Marshmallow Cake has all the fizz, bang and taste explosions of bonfire night in your mouth! Gooey marshmallow and crunchy honeycomb combined with chocolate – its delicious!
Chocolate Crunchie & Marshmallow Cake

Bonfire night is upon us once more and I have already heard fireworks go off tonight whilst I was busy baking. I have had an idea for a cake inspired by bonfire night for some time now, and today I actually got the chance to make it. Ever since I saw Toy Story 2 and Buzz mispronounce s’mores, which made me google what they were, I have been wanting to incorporate them somehow into a cupcake or large cake.

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Chocolate Cola Cake

I love chocolate cake. I love making it and eating it. Just the perfect comfort food I think.
 Years ago I found a recipe which incorporates cola into the cake batter which makes for a moist and light cake. I cannot recall where I saw this recipe, but I have made it a few times and this is how I make it. Chocolate Cola Cake really is scrummy and very easy to make.

Serves 12
Ingredients
250g unsalted butter
200ml cola drink
250g self raising flour
50g cocoa powder
250g caster sugar
2 eggs, beaten
200ml milk
1 tsp vanilla essence
Method
Pre heat the oven to 180oC / 160oC fan
Grease and line an 8 inch losse bottomed cake tin
Place the butter and cola in a saucepan and heat gently until the butter is melted
Mean while place all the dry ingredients into a large mixing bowl and pour in the beaten egg, milk and vanilla essence. 
Once the cola and butter have melted, add to the other ingredients and mix well at a gentle pace for a couple of minutes
Pour into the tin and cook in the oven for approx 45-55 minutes until cooked all the way through
Leave to cool completely before removing from the tin
You can serve the cake like this and it is tasty enough ,however, if you fancy being really indulgent why not add a 
 Chocolate Cola Topping
To make this you will need
3 tbsp cola
1 tbsp full fat cream cheese
2 tbsp chocolate spread
few marshmallows
Method
Add the marshallows to the sauce and mix well – dont worry about lumps it is nice to have the gooey soft texture when you eat it with the cake
Once cooled and removed from the tin, simply pour the sauce over the cake and enjoy mmmmmmmm 🙂
The cake is light, soft and moist with a crunchy top. The sauce makes it a bit like a warm chocolate fudge cake when the frosting has become a sauce. It is delicious. Really very yummy indeed!
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Thank you xx