Ferrero Rocher Cake

With this delicious Ferrero Rocher Cake I am really spoiling you. Layers of chocolate cake with a hazelnut chocolate frosting ,topped with some Ferrero Rocher chocolates makes this a very special cake indeed.

For my partners birthday I wanted to bake him a birthday cake which was a little bit special. His favourite chocolates are Ferrero Rocher, in fact every Christmas his Gran buys him (and me but mine usually end up in his stomach!) a box and it doesn’t take him long to demolish them all! Therefore, a Ferrero Rocher Cake seemed the perfect cake to bake him

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Black Forest Pan-Cake (I Love Cake)

I was recently asked if I would like to create a pancake recipe to appear on Good To Know for a ‘pimp my pancake’ feature which they are holding to co-incide with Shrove Tuesday/Pancake Day.
I remember watching a Jamie Oliver cookery programme last year (I think!) where he made a stack of pancakes and layered them with cream and chocolate and made a kind of pancake cake. I have wanted an excuse to re-create something like this myself ever since, and now I have been given the ideal opportunity.

The idea for my Black Forest Pan-Cake comes from a couple of things. One is that when I was a child I used to often visit the Little Chef restaurants and my favourite dessert on their menu was the pancakes filled with cherries and ice cream. Also, I have been wondering for ages if a chocolate pancake could be made by adding cocoa powder in place of some of the flour. Then I just thought after the invitation to design a pancake recipe came through, that a black forest style pancake layer cake could work and taste rather yummy!

It is and here is how I made it
Black Forest Pan-Cake (I Love Cake)
Cook time
Total time
Serves: 10
  • For the pancakes (makes 8 american style so thicker than crepes)
  • 1¾ mugs of self raising flour, sifted
  • ¼ mug of cocoa powder* , sifted
  • 2 mugs of milk
  • 2 eggs
  • pinch of salt
  • Frylight
  • (you can use oil but I found this works well as a couple of sprays of the pan for each pancake worked well)
  • * I used cocoa powder as opposed to drinking chocolate which meant my pancakes were not very sweet. If you are making this for children and those with a sweeter tooth, use drinking chocolate powder instead or add a little less flour and add some icing sugar to the mix to make the pancake batter sweeter.
  • Ingredients
  • For the filling
  • 600ml double cream
  • 1 tin of red cherry fruit filling
  • 50g milk chocolate
  • 50g plain chocolate
  • 6 cherries (decoration)
  • edible cake glitter in white
  1. To make the pancakes
  2. Place all the ingredients into a blender and mix to make a smooth and airy batter (about 30 secs)
  3. Pour into a bowl
  4. Place your frying pan onto a medium to high heat and add some oil/frylight
  5. Once oil starts to move away from the sides of pan, pour in a ladle full of batter and swirl pan quickly to make a circle shape - if you are like me the first couple of pancakes never look as good but with this pan-cake it doesn't matter because it will all be covered!
  6. Flip pancake or use a fish slice if you are not confident enough, once the pancake starts to cook around the circumference and cook until browned. With these chocolate pancakes, dark brown!
  7. Place each pancake onto a piece of greaseproof paper
  8. Repeat until all the batter is used up
  9. Leave the pancakes to cool down completely
  10. To make the filling & topping
  11. Whip the cream until thick but not rigid - still a little movement
  12. Remove 2 tbsp into another bowl for later
  13. Add the cherry pie filling into the larger quantity of cream and stir through
  14. Place the chocolate into a microwave bowl and melt in the microwave at 30 sec intervals
  15. By now the pancakes should be cooled down
  16. Layer the pancakes with the cherry cream
  17. For top pancake, add the plain whipped cream
  18. Then drizzle the melted chocolate all over the top pancake - it doesn't matter if it goes over the side of the stack
  19. Then decorate with the cherries and the cake glitter (optional)
It’s flipping delicious!!
Please link up any cakes or baking creations you have made recently – anything goes as long as it is edible and yummy!!
You can add my badge if you wish
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All linked up recipes can be pinned to my new We Love Cake pinterest board too so everyone can share our cake love!! I will make this a collaborative board open to anyone who wishes to link up and pin. Please leave your pinterest profile URL in the comments box below if you want permission to add to the board.

(if you would prefer not to have your recipe pinned please let me know in the comments box below. thank you)

Let the cake love fest begin 🙂

(linky will remain open until the end of Feb, 2013)

Link up your recipe of the week

Jelly Mega Block Cupcakes

You will need:
(makes approx 9 cupcakes)
150g unsalted butter
150g caster sugar
3 eggs
150g self raising flour, sifted
1 tsp vanilla essence
1 pack of jelly – any flavour
food colourings e.g. blue, red and yellow
150g unsalted butter
300g icing sugar, sifted
1 tsp vanilla essence
2 tbsp milk
Mega Block Jellies
Choose some mega blocks and sterilise them (I put mine in my dishwasher!)
Prepare your jelly, I used orange for mine. I then divided my jelly into 4 cups and added some food colouring to three of them to make blue, red and green
Then I simply poured the jelly liquid into the mega block moulds and put into the fridge to set for a couple of hours.
Meanwhile make your
Pre-heat the oven to 160oC (fan) / 180oC
Place the sugar and butter in a bowl and beat together until pale and creamy  
Add the eggs, vanilla essence and flour and continue to mix together until everything is combined
Divide between the paper cake cases and then put in the oven for 20-25 minutes until cooked right through 
 While your cakes are cooling make your 
place your butter (room temperature) into a bowl and beat well until light and fluffy
gradually add the icing sugar until the mixture becomes light and creamy 
add the vanilla and milk to make the buttercream to make a nice creamy consistency (not too runny or thick) 
using a piping bag decorate each cup cake with the buttercream
remove your jellies from their moulds – this is quite fiddly to do so its aswell I made a few spare!
then simply top each cupcake with a jelly mega block 
a bit of cup cake fun for kids of all ages !!
(best to keep cakes in fridge until you need them so as to keep the jellies intact)
Now its your turn!!
For this months I LOVE CAKE the theme is 
I think that covers a wide choice of cake making and baking ideas!!

As its the school holidays, maybe your children could make some fun cakes or bakes and link up??

As usual the linky will stay open until the end of the month – please link up any old or new recipes and grab the badge too 🙂
I look forward to seeing your entries.
If you would like to read more about my mummy mishaps please subscribe by email or via RSS feed 🙂
Thank you xx

Millionaires Shortbread CupCakes

I recently made these for a friend whose birthday I had forgotten (oooops!). So to win myself back in her good books, I thought I would make her a cupcake based on her favourite sweet treat – the millionaire shortbread.
Here is how I did it
(recipe makes approx 18 cakes)

you will need:
125g self rising flour
75g unsalted butter
100g caster sugar
1 medium chocolate & caramel chocolate bar (I used Galaxy)
2 eggs
100g pot of toffee yogurt
1 packet of shortbread biscuits, crushed into breadcrumbs
200g milk chocolate
1 tin of toffee sauce/condensed milk/dulce luche sauce
Then you need to:
to make the toffee sauce if you haven’t bought it ready made in a tin
gently simmer a tin of condensed milk covered in water for 4 hours – checking on it to ensure the water doesn’t boil dry
to make the cupcakes

 pre-heat the oven to 180oC / 160oC fan
place the paper case in your cake tins and add a tsp of shortbread crumbs at the bottom of each case
gently melt the yogurt and chocolate & caramel bar together over a low heat 
leave to cool slightly
meanwhile, beat the butter and sugar together until smooth, pale and creamy
add the flour and eggs and combine well
stir through the chocolate and yogurt mix
divide the batter between your cupcake cases – filling about 2/3 of each case
place in the oven and cook for about 20 minutes or until the cakes are cooked all the way through 
to decorate
once your cakes have cooled down completely, add 2 tsp of the toffee sauce to the top of each one 
place the toffee covered cakes in the fridge to set for about 30 minutes
slowly melt your chocolate 
then remove the cakes from the fridge and top each one with the melted chocolate
then decorate each cake with a few scatterings of shortbread biscuit crumbs 
place back in the fridge to set and thats it!

Do you have a recipe you would like to link up?
This months theme is toffee/caramel

Please join in with a scrummy recipe you have made or are about to create for me to see because as you all know, I love cake 🙂

The linky closes at midnight on 1st August, 2012
If you would like to read more about my mummy mishaps please subscribe by email or via RSS feed 🙂
Thank you xx

Jubilee Celebration Cake

I really wanted to make a cake to mark the Jubilee and I have been racking my (baby!) brain for a couple of weeks to think up the perfect one. Then suddenly, last week it hit me: as the British flag is red, white and blue I wanted to re-create these colours in a cake. So I thought that a red velvet sponge, coated in white cream cheese frosting with a blue decoration for the topping would hopefully be an interpretation of the union jack colour ways. Being a celebration cake it contains three sponge layers.
So here it is, my Jubilee Celebration Cake.

You will need:
250g s/r flour sifted
1 tsp baking powder
2 tbsp cocoa powder (unsweetened)
1 small jar of baby beetroot, rinsed and puréed
1 tbsp red gel food liquid colouring
125g unsalted butter, at room temperature
225g sugar
2 eggs, at room temperature
1 tsp vanilla extract
1 individual pot (100ml approx) of vanilla yogurt
1 tbsp white vinegar
1 tsp baking soda
Then you need to:
Preheat the oven to 180oC/160oC (fan)
Grease and line 3 x 8 inch cake tins
Beat the butter and sugar together until pale and creamy. Add the eggs, vanilla essence, flour, baking powder and cocoa powder and red food colouring gel and beat until combined. Then add the beetroot and yogurt and mix well again.
In a separate bowl, mix together the white wine vinegar and baking soda and watch it fizz! *please note that you need to ensure that your cake tins are ready as this next bit needs to be done quickly*
Add the fizzing baking soda mixture to the cake batter and give it a good stir as quickly as you can and then divide the batter between the three tins and then place in to the oven.
Bake in the oven for about 25 minutes or until the cakes are cooked
While the cake is cooking, make the cream cheese frosting
Cream cheese frosting
2 tubs of full fat cream cheese
125g unsealed butter, at room temperature
1 tsp vanilla extract
300g icing sugar, sifted
Beat the butter and cream cheese together until combined
Add the remaining ingredients and beat until creamy
Pour into a sealed container and refrigerate until required.
Once the cakes are cooked, allow to cool and then remove from their tins and leave them to cool completely.
When they have cooled down, sandwich the three sponges together with the cream cheese frosting

Then decorate the cake with the remainder of the frosting. Place in the fridge until you want to eat it so that the cream cheese frosting stays set. Just before serving decorate the top of the cake with anything you like really or you could just leave it plain. Being a Jubilee cake I used red, white and blue sugar coated balls and some blue edible glitter.

A great cake for any celebration really!
Jubilee I Love Cake Link Up
So do you fancy baking a Jubilee inspired cake or bake?
Maybe you have already made one.
 Either way please link up below as I would love to see what everyone else has created for the Jubilee celebrations.
Linky will open from midnight 29/5/2012 until midnight 8/6/2012
Love Cake?
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Previous I Love Cake posts can be found here
If you would like to read more about my mummy mishaps please subscribe by email or via RSS feed 🙂
Thank you xx