Ring of Roses Strawberry Layer Cake

It's just been our birthday time of the year when we are lucky enough to celebrate a birthday every month, and no matter what ever else happens in life or how old we are, Birthday Cake is always a must.

Bubble's birthday is the first off the rank and she chose strawberry cake which has been a family favourite since as long as I can remember. It is a pretty pink cake flavoured and coloured using jelly crystals (jell-o box) which makes for a consistent cake all year round. My family recipe has had a few tweaks over the years so I've included the current recipe below.

The birthday girl decreed only a small amount of frosting. I decorated simply by covering with Italian Meringue buttercream (recipe below), adding some texture with varying shades of contrasting buttercream and edible gold and added a ring of big sweeping rose swirls on top using a 1M tip alternating between pink and white and then with random piped leaves. The pink colour is sugar flair dusky pink/wine and the green is sugar flair eucalyptus. Italian Meringue buttercream uses whipped egg whites and a sugar syrup and takes a bit more work than simple American buttercream. I like to use it as it is lighter and less sweet to my taste. 

To give the cake a bit of a lift I added pistachio cream between each layer, which to be honest, although nice was not really worth the effort (**keep your eyes out for a pistachio ganache recipe I have coming up which will be worth the wait). The pistachio cream was from Costco but seriously you can just leave it out and the cake will be just as lovely.

If you want to see another version of this strawberry cake decorated in a different way check out this sweet strawberry candy girl cake here on my blog. 

xx

Linda  

Pretty rose swirl strawberry cake - makes a 6 inch 3 layer cake

- 3 x 6" strawberry cakes (see recipe below)

- 1 x batch Italian Meringue buttercream (see recipe below)

- 1 cup Pistachio cream (optional) warmed in microwave just for a short time until it easily is spreadable but not hot.

Assembly Instructions

You can make this cake 2 or 3 days before you serve. Bake the cake, cool and wrap in plastic wrap. I trim the brown edges off this cake but you don't need to, I do it because I like the look of the sliced cake. You will however need to trim off any domed top to make 3 cakes approximately the same height.

-Place the bottom layer onto a 6"cake board (or straight onto a plate or stand if you are not using the cake board). 

-Pop a small dollop of buttercream under the cake to secure it in place and then using an offset spatula spread a layer of buttercream over the top. 

-Put some buttercream into a piping bag wth a large round tip and pipe a dam around the edge of the cake (see picture below). Spoon in half the pistachio cream and pop into fridge to chill until buttercream is firm. 

- Remove from fridge and top with a thin layer of buttercream to seal the pistachio cream. Add the next layer and repeat the above steps of spreading a layer of buttercream, piping a dam,  adding the pistachio cream and placing in fridge to chill again.

- Remove from fridge, top with a thin layer of buttercream to seal the pistachio cream, add the final cake layer and cover with a thin crumb coat, smoothing the sides and top. Place into fridge to chill until buttercream is firm to touch.

- Reserve around 1 1/2 cups plain white buttercream and colour the remainder in pink.

- smooth the pink buttercream over the cake in a thin layer, if you can't get it perfect do not stress, this cake has an imperfect textured look to it. If you have a cake turntable and a cake scraper it is easier to achieve a smooth finish, but if not use a knife or offset spatula to the best of your ability. I have been known to use a clean plastic ruler in a pinch. 

- Put the remaining pink and the white buttercream into seperate piping bags with a 1M tip and pipe the roses. If you look at my cake closely you will notice that there are only 3 pink swirls and 5 white swirls, with some pink stars piped in-between. The key here is to do what you want, it's your cake be creative. I also piped a border around the bottom with a small star tip. Then I coloured a small amount of the remaining white buttercream green (eucalypt) and piped the leaves. Pop into fridge to chill until firm.

I wanted a rustic casual look and added some of the left over buttercream to the sides randomly and smoothed it in with an offset spatula. Finally after another quick chill I added some edible gold leaf.

Sweet Strawberry Layer Cake (divide the batter into 3 x 6" pans to make a 4" high filled cake)
The jelly (jello) used in this recipe is the dry sugar crystals in the packet. If cake flour is not available use 310g (11 oz) plain (all purpose) flour and add 40g (1 3/8 oz)of cornflour (corn starch) instead.
*Note I like to use weight instead of cup measurements as standard cup sizes are not the same in USA and Australia.

350g (12 3/8oz) cake flour
2 1/2 tsp baking powder
200g (7oz) sugar
1 packet strawberry jelly crystals (jell-o) 85g (3oz approx)
225g (8 oz) unsalted butter at room temperature
4 large eggs at room temperature
1 tsp vanilla extract
240ml (8 1/2oz) full fat milk
135g (4 3/4oz) no fat greek yogurt 

Preheat oven to 170 C  (340 F) fan forced. Line the base and sides of 3 x 15cm (6") tins or 2 x 20cm 8" tins.

Sift the flour and baking powder and set aside until needed.

In the bowl of a large mixer at high speed cream together the butter, sugar and jelly (jello) crystals until light and fluffy.

Reduce speed to low and add the vanilla and then eggs one at a time mixing until combined and scraping down the sides as required.

Add 1/3rd of the flour mixture, mix at low speed until just combined scraping down sides as required. Add 1/2 the milk and mix until combined and then another 1/3rd of the flour mixture once again mixing and scraping down the sides.

Add the remaining milk and all of the yogurt and mix until combined and then the final third of flour making sure the sides and bottom of bowl have been scraped down and no lumps of flour are remaining.

Divide the mixture evenly between the prepared tins.

Bake until the cake is cooked all the way through and a skewer inserted comes out dry approximately 45 minutes.

Italian Meringue Butter cream This batch will make enough to fill and cover the cake and extra to decorate with buttercream flowers as in the example.

Make sure your bowl and mixer are clean to whip egg whites. I use a stand mixer with a pouring shield to make this butter cream, the sugar syrup is very hot, make sure you take appropriate safety precautions when pouring the hot sugar syrup mixture. Not suitable for young children to make.

300g white sugar (12oz)
75g (2 3/4oz) water
5 egg whites
450g (1 pound - 4 sticks) unsalted butter cut into smallish cubes
1 tsp vanilla extract

Place sugar and water into saucepan over high heat and bring to boil. Conintue to  heat until the sugar syrup mixture reaches 115 C (240F). Brush down the the sides of saucepan with a wet pastry brush as required to stop sugar crystals from forming.

Place the egg whites in the bowl of your mixer (make sure the bowl is quite large). When the sugar syrup reaches 110C (210F) start to whip the egg whites at high speed.

Once the sugar syrup reaches 115C (240 F) carefully pour the syrup into the whipped egg whites whilst the mixer is still beating on high.

Continue to beat until the egg and sugar mixture cooled to room temperature (or the bowl feels cool to touch) and then start to add a few cubes of butter at a time. Add the vanilla.

The mixture may become quite liquid, but continue to beat until it thickens and all the butter is evenly distributed. If necessary pop the mixing bowl into the fridge to cool down a little then continue to mix.

I love when people share my blog ideas and give credit. All posts contain original ideas, photography and recipes by Linda McCubbin unless otherwise credited. Please feel free to link back to my blog for non commercial purposes.

Rustic naked cake how to

Naked cakes and semi-naked have been pretty fashionable at weddings, anniversaries and birthdays the past few years. Pretty much they are just a cake without all the extra fondant and buttercream which some people actually prefer.

Plus they can be perfect if you want to make your own rustic version. In fact the one in the picture I made with a shop purchased cake then decorated with pesticide free flowers and herbs from my garden and the whole thing cost less than $10.

Although don't go rocking up to your cake decorator expecting the same, they actually put quite a bit more effort into than I did and they probably can barely turn the oven on without it costing $10 (let alone make a wage). Plus in Australia I don't think it would be legal for them to stick flowers from their own garden onto a cake.

But like I said if you want a really rustic pretty cake without all the fuss this is the perfect cake for you.

I've popped a guide as to how I made the cake down below but if you are making one yourself or even just ordering one for an event here are a few things to think about:

- How hot is it going to be? Is your event in summer? You don't want to end up with a slippery slidy mess of cream and wilted flowers. Think about what type of frosting you are going to use and make sure there is a fridge handy. Then pop the flowers, fruit and a dusting of sugar on top just before you need to display the cake.

- How long will it be out? Cake decorators often use recipes that can be out of the fridge for quite a while. I used cream cheese frosting which is highly perishable and should not be left out for hours on end. If you are concerned a whipped ganache made by boiling cream and adding to white chocolate is a safe fall back.

- Where are your flowers from? The flowers in my garden are pesticide free because I am too lazy to spray them. If you're not sure if the ones you source are edible or if they have been sprayed be careful about placing them on the cake, You might want to make a barrier of parchment paper. Also it should go without saying, but....never ever ever use poisonous flowers.

- Will my frosting hold up the weight of the cake? I used a light sponge, if you are using a heavier cake you might want to use a frosting that will hold up better (ie whipped ganache or a sturdy buttercream).

- How high do you want the cake? If you are making a tiered cake you will need internal dowels and cake boards otherwise you will have a leaning tower of cake.  It will cost you way more than $10 and you may say some curse words like shoot and fudge if you're not used to making cakes. Same goes for a single tier but very tall cake.

- What type of cake stand should I use? Once again my cake was pretty light so I used a pretty 10" mint cake stand and it was able to hold up the weight. If you cake has a number of layers and is very heavy this type of stand may not hold the weight.



- Do you want a rustic look or a semi-naked finish? The cake I have pictured is very, very rustic. If you like a neater finish you should use a spatula to run around the frosting and make it even with the edges of the cake. For a semi-naked finish you will need some cake scrappers or similar to spread a thin patchy layer of frosting around the edge of the cake.

- Hey I don't like the brown edges on the cake can I cut them off? Of course you can, it's your cake, but it will be a crumby mess to do this and will take way longer than you think it will. Plus the cake will dry out faster. On the plus side it looks pretty.

- Do you want any other decorations? I love the trend of glittery or wooden signs on top of rustic cakes at the moment, or bunting can be cute as well.

Simple guide for Naked Cake
I purchased a store made cake, however you can make your own from scratch or use a packet mix. Use edible pesticide free flowers. If you are selling your cakes make sure you follow your local food and safety standards.

2 layer white cake (I picked up a sponge cake from Drakes/IGA on sale for $1.69)
Raspberry Jam  (optional)
Frosting (recipe below)
Edible pesticide free flowers, fruit, chocolates, macarons or herbs for decorating
Icing sugar (powdered sugar)

Cut each cake into half so you end up with 4 cake layers. If any of the cakes have a domed top trim it off to make the cakes flatter.

Spread 3 layers generously with jam if you are using it and leave one free of jam. The jam free layer will be the top/final layer.

Place the first jam topped layer on your cake stand or cake board and top with a thick layer of frosting and then place the second layer of cake onto the top of the first layer and gently press into place. Make sure the second layer of cake evenly centered. Spread a layer of frosting onto the top of the second layer do not press down very hard. Pop the 3rd layer of cake onto the top of the cake and then place the cake into fridge to chill for about 10 minutes.

Remove the cake from the fridge spread on another layer of frosting and top with the final layer of cake.

Place in the fridge to allow the frosting to set a little for 10 minutes and then remove from fridge and spread on the final layer of frosting.

Decorate with fresh flowers, fruit and herbs. Use a sieve or tea strainer to dust with a little icing sugar (powder sugar).

I find removing the flowers prior to slicing the cake is best.

Peanut Butter Cream Cheese Frosting

115 g (4oz) unsalted butter at room temperature
115g (4oz) cream cheese (full fat)
1/2 cup smooth peanut butter
2 cups icing sugar mixture (powdered sugar) sifted

Mix together all ingredients until light and fluffy.

Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in the USA in 2011 the book is still available at Amazon and many online bookstores.

Affililate links may earn me money and contribute to supporting this blog.

Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission.

Chocolate peanut layer extravaganza cake

I'm dreaming all about deeply satisfying rich tastes and at the moment I love the pairing of chocolate with creamy peanut butter. As though you can't tell from my previous post :)

To try and quell my desire I created this chocolate peanut layer extravaganza cake. Now I know what y'all are thinking, surly that Oreo Chocolate Cheesecake you just posted put a dent in my cravings, but the problem was I shared it all out. To remedy it I kept this one mostly to myself.

Which is quite an accomplishment as it's a reasonably tall cake.  With the additional height of the chocolate shards it makes quite an impressive cake suitable to serve at any gathering.  

The addition of salted peanuts sprinkled on top and the chocolate shards with added sea salt flakes adds a lovely contrast both in it's crunchy texture and the salty taste which is a welcome foil to the sweet frosting.

During the winter months the cake should hold up quite well, however in warmer months or in warm climates you may need to chill the cake in the refrigerator during assemble the next layer of cake has been pressed in place.

Finally if your tastes tend towards the delectably indulgent but you don't quite have my stamina you can quarter the recipe, bake in a 15 cm round baking tin for around 20- 15 minutes less and have a cake that is still extravagant in taste but a little more moderate in serving size.

Chocolate peanut extravaganza cake makes 1 X 20 cm diameter by 15 cm high cake (excluding shard height)

I used an Ateco 868 piping tip and large disposable piping bag. Cake will serve 20 to 35 people depending on serving size. 

4 layers of chocolate cake (recipe follows)

Peanut Butter frosting (recipe follows)

100g dark chocolate

3 Tbsp salted peanuts

1/4 tsp salt flakes

Make the chocolate shards. 

Cover a flat tray with baking paper and melt the dark chocolate in the microwave at medium low heat and whisk until smooth. Spread the chocolate out onto the prepared tray, the chocolate should be a few mm's thick.

Chop 1 1/2 Tbsp of the peanuts roughly and sprinkle on top of the melted chocolate along with the 1/4 tsp of salt flakes. Allow to set.

Assemble the cake.

Place the first layer of chocolate cake onto a cake board or cake stand. Ensure this layer is completely flat, so it would be the bottom layer from one of the cakes you cut in half.

Place a large star piping tip into a piping bag and fill the bag with peanut frosting.

Starting on the outside edge of the cake, holding the piping bag upright 90 angle to the cake apply pressure for a short burst to pipe a star of frosting. Release the pressure on the bag and the pull the bag up away from the cake. Continue to pipe frosting around the edge of the cake and then pipe a second circle of frosting 'stars' just inside the first circle. Continue to pipe working to the center of the cake, you should have around 4 or 5 circles.

Take the next layer of cake, it should be the top layer to the cake you have placed on the bottom. If this cake has a rounded dome*, turn it over and gently press the domed edge into the frosting ensuring the cake is completely centered on the previous layer and that you have no cake overhanging. You should now have a flat top on the cake to work on.

Using the piping bag filled with peanut frosting cover the top of the cake with frosting as described in the steps above.

Take the next layer of cake. This layer should be the bottom layer of the remaining cake. Press it gently into place, make sure that the cake is centered with no overhang.

Using the piping bag filled with peanut frosting cover the top of the cake with frosting as described in the steps above.

Place the final layer of cake, if it has a domed top, once again push the top down gently into the frosting so you have a flat top on the cake to pipe onto.

Pipe the final layer of peanut frosting onto the top of the cake taking care that the stars are even and the same size.

Add final decorations.

Cut the dark chocolate covered in peanuts into large triangle shards using a sharp knife. Press the shards into the top of the cake with the points of the triangle facing upwards. 

Sprinkle the remaining peanuts onto the top of the cake.

Cake may be served immediately or stored for  in refrigerator until ready to serve, remove 20 minutes prior to serving. Left overs cake be stored in an airtight container in refrigerator for up to 3 days.

Chocolate layer cake

3 cups plain flour
2 tsp bicarb soda  
1/2 tsp baking powder
1/4 tsp salt
1 cup cocoa powder
1 cup hot water
1/2 cup cool water
250 g unsalted butter room temperature cut into small squares
2 1/2 cup caster sugar 
4 eggs
1 tsp vanilla extract

1/2 cup sour cream

Preheat oven to 160 C fan forced (325 F) and grease flour and line 2 X 20cm round tins with baking paper.

Sift together flour, baking soda, baking powder and salt.

Mix the hot water and cocoa to make a paste then add the cool water mix until well combined, set aside.

In a large bowl of a stand mixer mix together butter and sugar at high speed until well creamed (about 2-3 mins).

Reduce speed to low and mix in eggs then vanilla mixing until well combined.

Add 1/3 of the flour, mix until just combined then add 1/2 the cocoa mixture, mix again until combined and scrape down sides. Add another 1/3rd of the flour, mix, add the remainder of the cocoa mix and scrape down sides then mix in the remaining flour.

Add the sour cream and continue to mix at low speed until completely combined.

Divide mixture evenly between the 2 X 20cm tins and bake for around 55 minutes or until a skewer inserted in the cake comes out clean.

Allow to cool in tin for 5 minutes then carefully turn out onto a wire rack to cool completely.

When ready to use cut each cake in half horizontally to make 4 layers in total.

Peanut Butter Frosting

Ensure that all ingredients are at room temperature prior to mixing. In warm weather you will only require 1 Tbsp to achieve a smooth piping consistency. In cold weather you may need to add extra milk to achieve the desired consistency.

4 cups icing sugar mixture

2 cups smooth peanut butter

200 g unsalted butter room temperature

2 tsp vanilla extract

1 tbsp milk at room temperature

extra milk at room temperature extra if required

Place the sugar, peanut butter and butter in a large bowl and mix at high speed until light and fluffy, around 6 minutes. Add the vanilla extract and mix until combined. Add 1 Tbsp of milk and mix until well combined. Add extra milk as required to achieve a consistency which will is light and fluffy but will hold its shape when piped.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Baking hack Marshmallow Booster for domed cakes

Some times I make mistakes.

OK, OK I know I make mistakes all the time. But sometimes I make mistakes that require me to come up with a solution that ends up being kinda cool and worth sharing with everyone.

Like last Sunday, when I baked a packet mix cake and did not follow the instructions properly because I used a smaller tin, split the mix into 2 cakes and was lazy and did not line the tin as directed.

In my mind I was thinking that if I used two 6 inch tins I would end up with a lovely tall cake instead of a regular 8 inch flat cake. But at least 2 of those things I did wrong can result in the cake cooking quicker than usual which can mean overly domed (peaked) cakes.

And that is what happened, it was my fault - I know it - no use getting upset over it.

But I didn't want to cut off the tops to level the cakes, it was just too much to lose and it was too big a space to just fill with plain ganache, so I came up with this marshmallow booster cake hack idea.
 

I placed the cake flat side down on my cake stand, put a thin layer of chocolate ganache over the domed top of the cake and then stuck a ring of marshmallows around the edge of the cake. Then I filled in the rest with ganache* and squished them together with the other cake flat side on the top. I chilled the cake for a bit and then covered the sides and top with the remaining ganache using a kitchen knife.

*to make ganache melt 2 parts chocolate to 1 part cream (so for example 200g (8oz) chocolate to 100g (4oz) cream) in the microwave at high heat for a minute leave to rest and then whisk until smooth. Heat another minute or 2 if the mixture is not smooth and then whisk again.

I decorated the top with some raspberries but you can do what ever you like.

It was a pretty good save if I do say so myself, the marshmallows are more economical than chocolate and not as heavy and dense, plus to the kids it seemed like I was doing something exciting.

Hope you enjoyed my cake fail. We all did :)

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer unless otherwise stated do not reuse without permission. 

Cookies and Cream Elegant Stacked Oreo Cake

Mr Sweet just had his Birthday and seeings as he likes Oreo's I came up with this kinda elegant Oreo stack cake instead of making an elaborately decorated cake he wouldn't enjoy.

 I have seen those pictures around where you just stack up a few boxes of Oreo cookies and I guess he would have been happy.

But I don't think it would have made me totally happy so this cake is the perfect balance of cake and cookies.

I did do a stack of Oreo's up on top as shown in the pictures but as it turned out Mr Sweet preferred the cake without the extra cookie stack, so I ended up taking them off.

I think it's because he wanted all those extra cookies to eat himself later ;)

I often get asked how the tall cakes slice up and this one cuts quite well. I served each of those tall slices up into 3 pieces (so 1 Oreo each) and there was no falling apart.

You could definitely make this cake into a double or triple tiered cake and it would make a fun and quirky wedding cake. The chocolate cake I have used in quite a sturdy cake, of course you would need to dowel it properly.

Cookies and Cream Elegant Stacked Oreo cake (serves 24 to 33 depending on how you cut the cake)
I find that the Oreo cookies become a little soft if you stick them on the cake too soon. You can make the chocolate cake 3 days before, fill and frost 2 days before serving and then stick the cookies on as soon before serving/displaying as possible.

Ingredients
2 X 15cm (6") chocolate cakes cut horizontally in half (recipe below)
1 batch cookies and cream Italian Meringue Butter cream (recipe below)
plus reserved 1/2 cup plain butter cream
5 boxes X 150g Oreo cookies approx 70 cookies (US 2 boxes) - use some of these to make cookies and cream butter cream.

Spoon around 3/4 cup butter cream onto the top of one chocolate cake layer and smooth with spatula. Pop a second layer on top of the smoothed butter cream making sure the cakes line up and then top with another 3/4 cup butter cream once again smoothing flat with a spatula.

Place cake in fridge to chill for around 10 minutes.

Remove cake from fridge add a third layer of cake and then another 3/4 cup butter cream and smooth flat with spatula.

Add the final layer of cake making sure the cakes are even and aligned and then give the cake a crumb coat of butter cream (a thin rough coat off butter cream).

Chill cake for another 10 to 30 minutes (depending on the weather) until cake is firm. Cover cake with remaining butter cream making sides and top as even as possible. Chill for 15 to 30 minutes until butter cream is firm and then use a tall cake scraper to make the edges an top of cake as even as possible.

When ready to serve use the reserved butter cream to stick the Oreos around the edge of the cake as per picture. I used 33 Oreos in total to surround the cake (11 rows with 3 in each row).

Stack remaining Oreos on top of cake as per picture. If you will be moving the cake you can stick them on with extra butter cream.

Cookies and Cream Italian Meringue Butter cream
Make sure your bowl and mixer are clean to whip egg whites. I use a stand mixer with a pouring shield to make this butter cream, the sugar syrup is very hot, make sure you take appropriate safety precautions when pouring the hot sugar syrup mixture. Not suitable for young children to make.

300g white sugar (12oz)
75g (2 3/4oz) water
5 egg whites
450g (1 pound - 4 sticks) unsalted butter cut into smallish cubes
1 tsp vanilla extract
Around 8 - 10 Oreo cookies (from the 5 boxes required above)

Place sugar and water into saucepan over high heat and bring to boil. Conintue to  heat until the sugar syrup mixture reaches 115 C (240F). Brush down the the sides of saucepan with a wet pastry brush as required to stop sugar crystals from forming.

Place the egg whites in the bowl of your mixer (make sure the bowl is quite large). When the sugar syrup reaches 110C (210F) start to whip the egg whites at high speed.

Once the sugar syrup reaches 115C (240 F) carefully pour the syrup into the whipped egg whites whilst the mixer is still beating on high.

Continue to beat until the egg and sugar mixture cooled to room temperature (or the bowl feels cool to touch) and then start to add a few cubes of butter at a time. Add the vanilla.

The mixture will probably become quite liquid, but continue to beat until it thickens and all the butter is evenly distributed. May take around 10 minutes.

Place the Oreos in a plastic or ziplock bag and crush using a rolling pin or mallet until the Oreos are broken down into crumbs. I like mine a bit chunky in bits.

Reserve 1/2 cup of butter cream for cake assembly.

Using a spatula gently fold the broken Oreo cookies through the remaining butter cream. Use immediately.

Chocolate Cake

220g (7 3/4oz) unsalted butter
220g (7 3/4oz) dark chocolate
2 Tbsp (US 2 Tbsp + 2 tsp) instant coffee granules
135g (4 3/4oz) hot water
125 g (4 3/8 oz) plain flour (all purpose flour)
125 g (4 3/8 oz)self raising flour
50 g (1 3/4 oz) cocoa
1/2 tsp baking powder
480 g (1 lb 7/8 oz) caster sugar (superfine sugar)
4 large eggs
1 tsp vanilla extract
115g (4oz) light olive oil
100 g (3 1/2oz) plain greek yogurt (I used Chobani)

Grease and flour 2 x 6 inch (15cm) baking tins and line the bottom with parchment (baking) paper.

Preheat oven to 160 C (320 F)

In a large bowl sift together both flours, cocoa, baking powder and sugar.

Place chocolate and butter in a microwave safe bowl and heat at medium heat (50%) for 2 minutes. Stir and then heat for a further 2 minutes at medium heat. All the chocolate should be melted, if not continue to heat in microwave.

Combine hot water and granulated coffee and mix until dissolved.

Add the eggs, chocolate mixture, vanilla, oil, coffee mixture and yogurt to the dry ingredients and using a whisk mix until just combined.

Divide mixture evenly between the 2 tins and bake for around 1 hour 10 minutes checking with a skewer after 1 hour.

Cool for 10 minutes and then turn out of tin to cool on rack.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

How to make pretty chocolate Easter eggs

(How to decorate pretty Easter eggs tutorial down below)

Easter is almost here so I thought it would be fun to decorate some homemade Easter eggs.

These eggs are for non-chocolatier people like me. No fancy tempering the chocolate and the edges are a bit messy.

But what they lack in perfection they make up in charm and the kids sure didn't notice any problems with them.

I made a few in dusty pink and soft mint green, decorated them with some sugar flowers and then bribed the kids with the eggs so I could get a couple of nice pictures.

Oh how sweet is that old basket they are holding, I've had it for years and years. I may have even got it from the Easter Bunny when I was a little girl :)

The Destroyer even joined in, see that is I can believe I have to hold these eggs when I really want to be eating them face.

Easter egg moulds can be found for a very reasonable price in discount and dollar stores around Easter.

How to make pretty Easter eggs
These eggs are quite delicate and not really suitable for very warm weather, if you do a double layer of chocolate they will be a bit more stable. Can be made 1 week ahead of time and stored in a cool place.

Here is a quick free video tutorial showing how I made them, for written step by step instructions, plus links to the fondant flower see below:


Ingredients and Equipment

White chocolate melts  (US - these are actually white chocolate not candy melts)
Oil based food color (or gel food color and Flo-Coat)*
#optional - Oil based raspberry essence
Egg Mould
Sugar Flowers (see below for links to tutorials)
Royal Icing

How to make Blue fondant Flowers Tutorial CLICK HERE for link
How to make Easy Sugar Blossoms CLICK HERE for link

Place the white chocolate in a microwave safe bowl and melt at medium low heat in the microwave for 2 minutes. Make sure the heat is low otherwise the chocolate may seize and become unusable. Remove from microwave and stir for 30 seconds. If required return to microwave and heat at medium low heat for another 1 minute, then remove and stir until smooth. Continue until all the chocolate is melted.

To color the chocolate add a drop or 2 of oil based food color. You can not use regular water based food color* or the chocolate will sieze and become unusable.

*To make gel food color suitable to use with chocolate, add 1 drop food color to 11 drops flo-coat, mix until well combined and then add to the melted chocolate.

Optional - If you would like to flavor the chocolate add a few drops of the raspberry oil essence.

Spoon melted chocolate into the egg mould, using the back of your spoon to ensure the chocolate comes up to the edge and then tap sharply on the workbench quite a few time to bring any air bubbles out. Most of the chocolate will have pooled in the center of the mould, so use the back of your spoon to push it back up to the edges making the chocolate coverage as even as possible. Run a knife around the top to ensure that the edge of the egg is even.

Pop the mold into the freezer for a few minutes until the chocolate is completely set.

Remove the mould from the fridge, gently pull the mould away from the chocolate at the edges and then turn the mould over. The chocolate should release easily. If it happens to crack don't worry just remelt the chocolate and start again.

Using royal icing attach flowers or decorations as desired. I added 3 large blue fondant flowers and 3 smaller sugar blossoms to these pink eggs.

Gently join the eggs together using extra melted chocolate, the edges may look a little uneven, you can carefully press extra chocolate into the gaps rubbing over the top to smooth the chocolate, or add ribbon to hide the seam.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

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Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.