Fancy cupcake cases
I recently bought some lovely butterfly cupcake cases. They are pale pink with white butterflies on. However, i made the mistake of using them for chocolate cupcakes.
The result - the mixture was too dark and completely obliterated the design. So if you have got some pastel coloured fancy cupcake cases beware and use a light coloured mixture to show them off at their best.
Mariata's chocolate caramel cake
Mariata is this website's biggest fan. So when she asked me to make her an indulgent chocolate cake for one i thought it would be fun to include a step by step guide to the cake making process on the blog
These are the ingredients used in the cake. To start i creamed together the unsalted butter and the caster sugar.
I then beat in 2 eggs and a drop of the vanilla essence.
I sifted the flour and baking powder and slowly added to the mixture alternating with milk. When everything was added i beat for a few minutes until smooth.
I set the mixture aside and melted milk and dark chocolate in the microwave on a low heat.
When cool i beat the chocolate into the basic cake mixture slowly.
To finish i added a couple of heaped teaspoons of cocoa powder and thoroughly beat everything together
I lined a 6inch with baking paper and poured in the mixture. I leveled the mixture using a palette knife
The cake was then cooked a pre-heated oven for about 50 minutes on gas mark 6
I removed the cake from the oven and left for 10 minutes before turning out onto a cooling rack.
When the cake was completely cool i transferred onto a cake base and used a cake divider (which has an adjustable wire which cuts the cake at even intervals) to divide the cake in two.
The bottom of the cake becomes the top giving a flat surface for decoration.
To make the icing i melted caramel chocolate and a bar of milk chocolate in the microwave and set aside to cool.
I beat unsalted butter until fluffy. Slowly i added icing sugar, beating until a fluffy paste was formed. I slowly added the melted chocolate caramel mixture until the icing became stiff but light.
Using a palette knife i spread the mixture between the two halves of the cake.
The remaining icing was applied to the whole cake covering the top and sides leaving with a rough 'iced' texture.
To decorate the top i grated the remaining dark and milk chocolate and sprinkled over the top of the cake.
Mum. Wife. Artist. Baker.