With the beautiful weather we have been experiencing these last couple of weeks, it has been perfect for picnics and eating outside generally. Lots of opportunities to try out some
picnic recipes this summer – as we are actually having one this year!
The week before last it was my turn to cook some cakes for the toddler playgroup that I take Jenson to every Monday morning, and with the weather being so lovely it was decided that we would eat the cakes outside at the local park. I love an excuse to get busy and do some
summer baking – it was just a shame that the day I spent in the kitchen creating my cakes, was one of the hottest of the year so far!
Still, bake away I did and I came up with a selection of cakes which I felt would appeal to the mums, dads, grandparents and staff who attend the play group. Inspired by looking through the
summer recipes from bakingmad.com I made the following cakes.
Makes 16
Ingredients:
175g self raising flour
25g cocoa powder
200g unsalted butter
200g caster sugar
4 eggs
16 cherries, stone removed and chopped
100g Silver Spoon marzipan, chopped into small pieces
8 squares of white chocolate cut in half
Method:
Pre heat oven to 180oC / 16o c (fan)
Cream the butter and sugar together until pale and soft
Add the eggs and beat well
Fold in the flour and cocoa powder
Stir in the cherries, marzipan
Divide between the cake cases
Add a chunk of chocolate to each cake and push down
Bake for 20-25 minutes
Makes 9
75g self raising flour
25g cocoa powder
100g unsalted butter
100g caster sugar
2 eggs
2 kitkat fingers crushed
100g cream cheese
100g chocolate spread
5 kit kat fingers, broken in half
Method:
Pre heat oven to 180oC / 16o c (fan)
Cream the butter and sugar together until pale and soft
Add the eggs and beat well
Fold in the flour and cocoa powder
Stir in the crushed kit kats
Divide between the cake cases
Bake for 20-25 minutes
Beat the cream cheese and chocolate spread together
Place into a piping bag and toop each cupcake once they are cooled completely
Top with half a kitkat for decoration
Makes 9
75g self raising flour
25g cocoa powder
100g unsalted butter
100g caster sugar
2 eggs
100g cream cheese
100g chocolate spread
Silver Spoon Choco Beans
Method:
Pre heat oven to 180oC / 16o c (fan)
Cream the butter and sugar together until pale and soft
Add the eggs and beat well
Fold in the flour and cocoa powder
Divide between the cake cases
Bake for 20-25 minutes
Beat the cream cheese and chocolate spread together
Place into a piping bag and top each cupcake once they are cooled completely
Top with the Choco Beans for decoration
Ingredients:
200g self raising flour
200g unsalted butter
200g caster sugar
4 eggs
Strawberry jam
Tub of ready made vanilla buttercream
Method:
Pre heat oven to 180oC / 16o c (fan)
Grease and line 2 x 8 inch cake tins
Cream the butter and sugar together until pale and soft
Add the eggs and beat well
Fold in the flour
Divide between the cake tins
Bake for 20-25 minutes until golden and cooked right through
Once cool sandwich the two sponges with the buttercream and jam
Great for eating outdoors (and indoors) and perfcet for sharing with friends outside in the sunshine
I was sent the following products from bakingmad.com for the purpose of this post
The recipes used, however, are my own.
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Thank you xx
