I had been given the honour, the privilege, the joy of making the birthday cake for our No 2 granddaughters first birthday and dedication day.I used my usual chocolate cake recipe.
Ingredients – THIS IS THE BASIC RECIPE BUT I DOUBLED THE AMOUNTS WHICH THEN ADDED TIME ON THE BAKING. IT TOOK ABOUT 1 HOUR TO COOK BUT I CHECKED IT AT 30 MINS AND TURNED IT AROUND AND CHECKED IT AGAIN AT 45 MINS.
3 cups self raising flour
2 cups raw sugar
1/2 cup cocoa powder
2 cups cold water
10 tablespoons olive oil
1 cup raspberries
Mix dry ingredients, add raspberries and liquid. Mix all together and bake in a moderate oven for approximately 30 mins. Test with a skewer to see if done.
I cooled the cake and then started decorating it. No 2 daughter gave me a hand.
We iced the sides of the cake with chocolate ganache and the top we iced with green tinged white chocolate ganache. This is to give the impression of grass.
We used ready to roll icing to make a picket fence and placed this all around the sides of the cake.
On the top we used ready to roll icing that we coloured with different colours. We cut out flowers and placed them on the top of the cake.
I bought some chocolate letters and used these to spell out happy birthday Miss M. In the pack there were some chocolate hearts and stars and we used them too.
We then added some silver balls to just add a bit of sparkle. Overall we thought it turned out just great.
You may see me linked up at some of these amazing blogs.
These just sound so yummy don’t they, and they actually taste great too.
3 cups SR flour
2 cups raw sugar
3 tblsp cocoa powder
2 cups cold water
4 tblsp olive oil
1/2 cup peanut butter
Preheat oven to 180 degrees.
In a bowl combine, flour, sugar and cocoa powder. Soften peanut butter and add to the mixture with the olive oil and the water. Mix until combined. Half fill the muffin tins and place marshmallow in the centre and top with more mixture.
Bake in a moderate oven for approximately 10 – 15 mins. Cool on wire rack.
I bought these really nice muffin tins (see above) yesterday and used them. They are only small ones so this mixture made quite a few. Normally this mixture makes 24 normal sized muffins.
Because I used small muffin tins I cut the marshmallows in half. If I would have used the normal size I would leave them whole.
Just a warning, the marshmallow can come out during cooking and this can make them a bit sticky to eat, but they still taste great.
Here are some I made without the marshmallow, they tasted good too, and just the right size for a mouthful.
A couple of years ago we headed north to Mildura and brought home a heap of oranges. We ate a heap fresh, they were sweet and juicy, but we just couldn’t eat all of them, so I preserved them.
I sliced them up and put them through our Fowlers Vacola unit and bottled them without sugar. Unfortunately when they are bottled they do turn sour so you need to make them into something instead of just eating them with a heap of sugar.
So I make these muffins and they are lovely and moist.
1 cup sugar
1 large egg
1/2 cup milk
1/2 cup oil (I use olive oil)
2 cups flour
2 tblsp cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Preheat oven to 180 degrees (moderate). Blend orange and sugar in the food processor, add egg, oil and milk, process.
Mix dry ingredients and blend together with wet. Place in muffin tray and bake for 12 – 15 mins in moderate oven.
I ice these with chocolate icing.
PS: you can make these muffins without the cocoa powder, and ice them with orange icing.
PPS: if you don’t have preserved oranges just use a whole orange and put that in the blender instead.
PPS: This recipe makes 1 dozen muffins, I usually double it because I have about 2 oranges per preserving jar.