Celebration Chocolate Cake

This cake has done the rounds on an internet forum I am a member of, and I book marked it as one to make to welcome Lex home after he’d spent the summer with his dad this year. It looks impressive but is actually a doddle to make and decorate, and any kid (or adult for that matter!!) that sees it can’t resist breaking out into a huge grin. You can put whatever you want round the sides and on the top. I was under strict orders from the boy with what I included but let your imagination run wild!

Our cake is a chocolate orange marble cake with chocolate orange buttercream icing and milk and orange chocolate kitkats. For other flavours, amend the recipes below to suit your tastes 🙂

For 8-12 slices you need
Orange cake batter
3 eggs
zest and juice of one orange
6oz self raising flour
6oz caster sugar
6oz vitalite

Chocolate orange cake batter
3 eggs
zest and juice of one orange
4oz self raising flour
2oz cocoa powder
1/2 tsp baking powder
6oz caster sugar
6oz vitalite

Chocolate Orange Buttercream Icing
225g vitalite
475g icing sugar
50g cocoa powder
zest of one orange

To Decorate
1 pack of 8 x 2 finger orange kitkats
1 pack of 8 x 2 finger milk chocolate kitkats
1 packet peanut M&Ms
1 packet yorkie chocolate drops
Jelly stars
Edible silver stars

You will also need
A ribbon to decorate
2 x 8 inch round cake tins, lined and greased
Cake stand or plate

Begin by making the cake batters. In separate bowls cream together the vitalite and sugar, beating for 10 mins until light and fluffy. Add the eggs one at a time, alternating with the flour or flour and cocoa mixture. Finally add the zest and juice and thoroughly incorporate.

Dollop spoonfuls of each mixture across both tins, and once all the batter is in, swirl to mix lightly for the marbled effect.

Bake at 170 degrees for about 25-30 mins until the cakes are well risen, starting to shrink away from the sides of the tin and fully cooked. Leave to cool in the tin for a few minutes before turning out onto a cake rack to finish cooling completely.

Beat the icing ingredients together for 10 mins until light and fluffy. Use to sandwich the cakes together and then cover the outside of both cakes with a good layer of icing. Once you have done this, start to stick your kitkats (or chocolate finger biscuits or whatever else you have chosen!) to the outside.

Then add your decoration of choice. Some people like to just cover with maltesers or other sweets, but my cakes were very deep, and there wasn’t a lot of overspill room above the kitkats so I used giant chocolate buttons and then filled the inside with other sweets.

Finally, tie the ribbon around the outside of the cake (this helps to ensure the kitkats don’t fall off as well as giving an extra wow factor ;-)) and scoff. I recommend palming the children off on to grandparents once the sugar rush hits mwahahahaha!

Easter / Ishtar Chocolate Egg Nests (v)

Easter isn’t Ishtar without these nests. I prefer to use a base of butter, golden syrup and drinking chocolate/cocoa for the chocolate rather than melting chocolate as they remain softer and nicer to eat that way. This is a great recipe to get the kids to do, or to make to bring back memories of the last day of school!

For 10-12 nests you need
6 shredded wheat, crushed
100g butter or vegan spread
4 tbsp golden syrup
4 tbsp drinking chocolate or cocoa powder
Chocolate eggs to decorate
Paper muffin cases

Melt the butter, golden syrup and drinking chocolate in a pan gently. Mix into the crushed shredded wheat and then spoon into cases. Leave an indentation in the middle for the eggs to nestle in to. Top with eggs and leave for an hour or so to set. Yummy!

Easter Nests

Frankly Easter isn’t Easter without these… Make sure you buy own brand shredded wheat tho in order to avoid Nestle babykillers ones. Although I am sure that the own brand ones are probably just Nestle in disguise…
Anyway. For about 10 nests you need:
2 chocolate easter egg shells
6 shredded wheats
small knob of butter
packet of mini eggs or other mini egg type things
Melt the chocolate with the butter. Scrunch the shredded wheat to smithereens. Add to the chocolate. Mix. Place spoonfuls into cake cases and make a hollow in the middle. Decorate with eggs. Eat. Feel sick.

Malteser Milkshake

I had one of these amazing beasts at the wonderful Kyoto Lounge bar yesterday. I shudder to think about how many calories were in the glass. But it tasted delicious. This was a pretty reasonable recreation. But the photo is of the original.

For one person you need:

1/4 cup maltesers
2/3 cup cold milk
1/2 cup chocolate ice cream

Place everything in a blender. Blend. Drink.

Snowballs and Slushballs

Yes we’re sick of the snow too. And another school closure snowday brought the inevitable question of “what the heck do we do today?!”. And of course the answer was cook something. These were Lex’s idea and recipe. And yummy they are too.

For the snowballs:
Melt as many white chocolate coins as you can find in a double boiler.
Add enough cornflakes to get it to the right consistency.
Spoon in to cake cases and leave to set.
Eat.

For the slushballs (so called cos you use milk chocolate and therefore the snow is all dirty…):
Melt as much leftover milk chocolate as you can find (we used 4 bags of coins and 1 snowman).
Add cornflakes, mix and spoon in to cases.
Eat.

Kids Christmas Cake

This was a great addition to the Christmas Table this year. Lex really enjoyed making and decorating the cake with me and I liked eating the end result! I’ll definitely be doing it again next year. The original idea came from an Asda magazine.

You need:
a 6 egg victoria sponge cake batter (6 eggs; 12 oz SR flour, butter and vanilla caster sugar)
1 quantity green buttercream (follow recipe on back of icing sugar packet) and colour 1/4 of it with 150g melted chocolate. Colour the remaining 3/4 green.
Various sweets to decorate (we used dolly mixture and M&Ms)
Edible glitter
Fondant icing for the parcels
Writing icing to decorate the parcels
Raspberry jam

Begin by placing the cake batter into a lined rectangular tin (about 20cms x 25cms) and bake for 30-45 mins till cooked.

Leave to cool and then cut into an xmas tree shape. Save the trimmings. Split the cake and buttercream and jam the inside. Sandwich together again. Spread green buttercream all over the ‘leaf’ bit and chocolate buttercream on the ‘trunk. Decorate. Cut some of the trimmings into parcel shapes, split and fill with buttercream and jam and then cover with fondant. Decorate with the writing icing. Ration out to one piece per day and watch the sugar rush hit the kids!!!

Merry Christmas lol!