Moustache Cake

Is it just me, or are we all guilty of those before bed Tastemade  binges? The very addictive videos pop up on our facebook feeds and the next 5 to 10 minutes are spent drooling over scrumptious looking meals and the easy ways to make them. It’s a torturous night time debauchery.

I’m always saving links to interesting recipes and meals with the best of intentions. But find myself forgetting to ever go back, because there is always something newer or more enticing. This time however, I went back & was pretty chuffed I did.

My brother was hosting an event in association with Movember and so my midnight indulgences could be called upon. I had recently seen a spectacular video by In The Kitchen With Katie and thought, this was the perfect opportunity to try it out, yes you guessed it, a Moustache Cake !!!!!

*If you have the resources, you can still donate to a good cause. Team Roders is the official fundraising link to my brothers’ Movember team. 

 

Continue reading Moustache Cake

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Easter Treats

Now, I’m putting all cards on the table, I do not claim that this is in any way good or healthy for you but it is UBER tasty and that wins every time in my book.

It’s my go to recipe for when I don’t have much time or I want a quick and simple yet ‘Oh so tasty’ something sweet.

Whenever my grandmother would make a Chocolate Marble Cake we’d devour it, almost straight away. And that, my friends, hasn’t changed.

So if you want to make something for Easter and you’re under pressure, try this yummy treat…

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Ingredients

  • 120g Butter
  • 200ml (3/4cup) White Sugar
  • 3 Large Eggs
  • 125ml (1/2cup) Milk
  • 375ml (1&1/2 cups) Plain Flour
  • 15ml (1 Tbs) Baking Powder
  • 10ml (2tsps) Vanilla Essence
  • 30ml (2 Tbs) Cocoa Powder
  • 30ml (2 Tbs) Boiling Water
  • 45ml (3 Tbs) Icing Sugar

Method

Preheat oven to 160ºC or Gas mark 6.

Melt butter in a mixing bowl set over simmering water (OR set your microwave to defrost, place butter in a microwavable jug and allow to melt)

Remove from heat/microwave and add sugar and eggs. Whisk until mixture resembles custard. Add milk and whisk again.

Gradually add sifted flour, baking powder and vanilla essence. Gently fold in until smooth.

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Pour mixture into a moulded ring tin (If you don’t have one, I’m sure a normal springform will do) make sure to grease well to avoid the cake sticking. (You can now lick the bowl but please share, it’s only fair)

Mix sifted cocoa powder and boiling water (If the cocoa mix is too stiff or gloopy add more water, you want a dropping consistency). Pour over the cake mixture and use a fork to squiggle gently through both mixtures to form a marbled effect. (How cool does that look?)

Bake for 45-50 minutes or until the cake springs back when lightly pressed.

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DSC_0228Cool in the tin for 10 minutes then turn onto a wire rack or plate. Sometimes it’s good to run a butter knife along the edge of the tin to loosen the cake.

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To make the Icing, I added a teaspoon of cold water to 3 tablespoons of icing sugar and mixed then added more liquid, very slowly. You don’t want the icing to be too runny it needs to be an opaque white (not transparent then you’ve added too much water). Once desired runniness has been reached – drizzle over the cold cake and allow to set.

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Enjoy xxx