Snickers fudge and more Father's day ideas

 It's Father's day this weekend around these parts and I needed to make up a batch of treats for the Kindi day stall.

Earlier in the year I made up sweet pink fudge with hearts for mother's day so I thought some peanut caramel fudge would be a great idea for father's day. I had seen some delish looking Snickers fudge on pintrest and it inspired the snickers fudge (recipe below) you see here.

If your looking for some other yummy home made Father's day treats check out these (link to recipe by clicking on the names below picture):

1. Sugar Spice Cranberry Popcorn,
2. Totally Boss Chocolate Malt Macarons,
3. Peppermint Cookie Fudge, 
4. Mini Caramel Cheesecake.

Snickers Fudge makes 1 large tray or about 60 pieces (depending on the size you cut) conversions are approximate. Inspired by Snickers Fudge from Somewhere in the Middle.

Chocolate layers
450 grams milk chocolate (16 oz semi sweet) split into 2 lots of 225g (7oz)
120 grams smooth peanut butter (4 1/2oz) split into 2 lots of 60g (2 1/4oz)

Peanut fudge layer
55 grams unsalted butter (2 oz)
200 grams sugar (7oz)
65 grams evaporated milk (2 1/4oz)
200grams white marshmallows (7oz)
60g (21/4oz) peanut butter
55g (2oz) white chocolate
1 tsp vanilla

200grams (7oz) salted roasted shelled peanuts

Carmel Layer
400 grams hard caramels (14oz) (like pascal columbines)
50 grams cream (1 3/4oz heavy cream)

Instructions
Prepare a 20cm X 30cm (around 9" X 13") tray by lining with aluminium foil.

Chocolate Layer
Chop 225 g (8oz) chocolate into fine pieces and microwave at medium heat for 2 minutes. Stir or whisk and then heat for another 1 minute at medium heat. The chocolate should be smooth and lump free (if not continue to microwave for 30 second bursts) add 60g (2 1/4oz) the peanut butter and mix until smooth.

Pour into the prepared tray and smooth evenly over bottom of tray with the back of a spoon and place in fridge until set.

Peanut Fudge Layer
Place sugar, evaporated milk, butter and marshmallows into a saucepan and heat on medium low heat until the marshmallows are melted. Heat for 5 minutes stirring continuously without allowing the mixture to boil. Remove from heat and add the peanut butter, white chocolate and vanilla.
 

Stir until combined and the mixture is smooth. Pour into the prepared tray over the chocolate layer.

Sprinkle the peanuts over the fudge and gently press into place, place in fridge until set.

Caramel Layer*
Place ingredients into microwave safe dish and microwave at high for 1 minute, stir and microwave for further 30 seconds at high. Pour over peanuts and gently spread with knife to make even. Place into fridge to set.

*note the caramel will be very very hot - do not get any on you, use an oven glove or something similar to handle and do not not even think about licking the spoon while it is hot, seriously, no mater how tempting it seems.

Final chocolate layer
Follow instructions for the first chocolate layer as above and pour over the caramel layer, using the back of a spoon to spread evenly in place. Pop into the fridge to set.

Once set turn out of tray onto a cutting board and cut into squares using a sharp knife. For clean cuts run the knife under hot water and dry between each cut.

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:

Link to Amazon:

Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! 

Or at Fishpond (free shipping Australia)

 

Naked cake balls

I'm having a pajama day today.

Yup still in my pj's and slippers, although that doesn't mean I haven't done a few loads of washing, cleaned the house and done all that other stuff that needs to be done every day around here.

I'm just being a bit relaxed about it, so to tie in with the relaxed theme I decided to make naked cake balls.

I had a whole stack of cake sitting around that I carved off'a my unicorn cake, so I just scrunched that up and with the ganache that was already layered in the cake I didn't need to add any extra frosting or ganache.

Then I grabbed some mini macarons I had left over, some raspberries, whipped up some chocolate ganache sauce and I had an instant dessert.

I made a video tutorial as well, yup sadly in my pajamas and I haven't combed my hair since yesterday morning, anyhoo I know you guys won't mind, just focus on the cake balls :)

Click here for the video of me making the naked cake balls

To make naked cake balls you need a cake and some frosting. Any type you like it can be home made, packed mix or store bought. Like I said I used chocolate mud cake and chocolate ganache.

(these ones in the picture are the actual cake balls I made up in the you tube video and popped on the plate, I just added a couple of extra raspberries and some flowers)

Place the cake into a large bowl and scrunch it up with your hands until it's crumbly, then add the frosting about 1/4 cup at a time until the cake becomes moist and will hold together into a ball shape.Scrunch or roll the mixture into ball shapes.

You can serve immediately or store in an airtight container in the fridge. If the cake is fresh it should last for 3 days. Otherwise you can freeze the cake balls wrapped in plastic wrap and in an airtight container for a couple of months, just defrost in the fridge and then bring to room temperature before serving.

To make up chocolate ganache melt around 120 g with 60 g cream  (or around 4oz chocolate to 2 oz cream) in a microwave on high for 1 minute.

If you like you can serve naked cake balls with peanut butter, nutella, cream, fruit and pretty much anything you like. They're kinda easy and kinda yummy and use up any extra cake you have sitting around

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:

Link to Amazon:

Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! 

Or at Fishpond (free shipping Australia)

 

Mounted Unicorn Head Cake - sneak peek

Here is a quick sneak peek of the mounted unicorn head cake that Sweet had at her birthday party on the weekend.

Yes this is the cake,

and it's mounted on a wall and it's really kinda fabulous.

Watch this blog space ;) There are lots of ways to follow me on the right hand side.

I'll have all the pictures of the party which is even MORE fabulous and more about the cake here on the Bubble and Sweet blog when I get more photos.

Edit update 25/2/14 I have uploaded a you tube video of me making the cake



Edit update 2/9/13 we have had the party CLICK HERE for more pictures of the I believe in magic Unicorn Party

Mounted Unicorn Head Cake by Linda Vandermeer @ Bubble and Sweet
Photography by Terri Vandermeer
Special thanks to Andrew McCubbin

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:

Link to Amazon:

Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! 

Or at Fishpond (free shipping Australia)