Festive marshmallow snowmen with chocolate hats and buttons!
Ingredients (for 8 snowman)
Ingredients (for 8 snowman)
By “nutella” I mean hazelut chocolate spread. I always use the supermarket’s own version because it’s so much cheaper and just as good. The recipe I used from BBC GoodFood is for a circular baking tin, but I used my rectangular tin and it baked fine, although far more quickly. And if you’re thinking “cinnamon, yuck!”, you can always use only 1 tsp in the mix. But the cinnamon flavour in the finished cake is very subtle, even when using 2 tsp.
If you’re not from the UK, you may not know that it’s traditional here to celebrate the night of November 5th with bonfires and fireworks. This cupcake decoration idea – using chocolate flakes to create the firewood and piped orange buttercream for the flames – is another one I saw a photo of on Pinterest and decided to give it a try.
I used my golden syrup sponge cake recipe. I used the same quantities of ingredients for making a loaf cake, but divided the mixture between 12 cupcake cases and baked for 20 minutes at 180 degrees C (160 fan, 356 degrees F, Gas Mark 4) until risen and golden.
Decoration ingredients (for 12 cupcakes)
I saw this Halloween oreo spider muffin/cupcake decoration idea on Pinterest and decided to give it a go!
Make whatever muffins are your favourite. You could make cupcakes instead. My recipe index has lots of muffin and cupcake recipes if you need some ideas. For example: chocolate fudge muffins, snickers muffins or Halloween brownie cupcakes.
I made plain vanilla sponge muffins: 4 eggs (large or medium), 8 oz (225g) self-raising flour, 8 oz caster sugar, 8 oz butter/baking margarine and a tsp of vanilla essence/extract. Beat together the butter and sugar until fluffy, stir in the eggs until combined and finally fold in the flour. Divide the mixture into your cases (12 muffins or 24 cupcakes) and bake for about 20 minutes at 180 degrees C (160 fan, 356 degrees F, Gas Mark 4) until risen and golden.
Decoration ingredients (for 12 muffins)
I can’t believe I haven’t made this golden syrup sponge cake before. It’s absolutely delicious and I can’t recommend it highly enough! I got the recipe from Baking with Granny.
And if you can resist eating it all for a couple of days, it would make a brilliant dessert: serve a slice warm with ice cream!
Ingredients (makes 20-30 truffles depending on how big you roll them)
This is a quick, easy recipe I found on GoodtoKnow. I used a lot of strong coffee and the coffee flavour in the cake was still subtle, so don’t worry about going too far.
Looking for an alternative to chocolate everything? These honey and ginger cakes are a terrific option. So easy to make, the mixture rises beautifully into a light, fragrant sponge.
I got the original recipe for these honey and ginger cakes at olive magazine. Personally, while the glaze is also easy to make, I prefer the cakes without it. As advertised, it’s very sticky, and I prefer to live without the mess!
If you want to use a bun/cupcake tin, the ingredients will make 24 cakes. If you use a muffin tin, you’ll get 12 muffins. As you’ll see below, I used a 12-hole bun tin and a 24-hole mini bun tin.
All thanks to Kaisha at The Writing Garnet for sending me a link to the brilliant Jane’s recipe for mini egg cookie cake. I hadn’t planned any Easter-themed baking, but I couldn’t resist trying this one. If you haven’t visited Jane’s Patisserie yet, I highly recommend it. All her recipes are wonderful.
I only made a small change to her original recipe. Before you bake, please note you are making two large cookies and putting them together. Although it’s called a “cake” it doesn’t have the consistency of cake. Instead it’s an enormous chewy biscuit packed full of chocolate chunks and Cadbury mini eggs.
Another old school classic I’ve been meaning to make for ages. This school jam and coconut sponge cake is made using a basic sponge mix with some jam and dessicated coconut to decorate. You can use any size or shape of shallow baking tin you have, just tweak the ingredient quantities up or down as necessary.
I believe some school canteens used to serve this as a dessert with (pink!) custard. But I’d rather eat it as it is!