Treat Yourself Returns !!!!!

Treat Yourself Returns …….


It’s been away for a few weeks…. but it’s back and with a new day!!! and to celebrate Halloween (slightly early) ….. Harry has created a Halloween Picture cake…. and we’ve even included the recipe!!! 

Why not give it a go, and send us your pictures!!! 



Harry’s Chocolate Halloween Cake!! 
  • For the cake:

    190g/6½oz self-raising flour
  • 150g/5oz caster sugar
  • 2 level tbsp cocoa powder
  • 1 level tsp bicarbonate of soda
  • 1 level tsp baking powder
  • 2 tbsp golden syrup
  • 2 free-range eggs
  • 150ml/¼ pint sunflower oil
  • 150ml¼ pint milk


    For the filling and Chocolate frosting

    750g icing sugar

    240g unsalted butter

    100ml whole milk

    1tsp vanilla extract

    50g cocoa powder


    For the decoration:

    250g marzipan

    100g royal icing

    black or chocolate icing for piping

    orange food colouring

    green food colouring

    icing sugar for dusting


    The method:

    For the cake:

    Heat the oven to 180C/350F/Gas 4 and grease and line with greased greaseproof paper the bases of a 8inch straight-sided loose bottomed cake tin.

    Sift the dry ingredients into a large bowl and make a well in the centre. Add the syrup, eggs, oil and milk, mix with an electric hand whisk and pour into the tins.

    Bake in the oven for 45 minutes, or until the cakes springs back when lightly pressed with your fingertips. Turn out on a wire rack, remove the paper and leave to cool.


    For the filling and chocolate frosting:

    Beat the icing sugar, butter and vanilla extract in a mixer. Once the ingredients are fully combined, slowly add 50ml of whole milk; until you  achieve a smooth consistency, that holds it shape. 

    Separate the mixture, so that a third is left and beat in the cocoa powder; additional milk may be required, to achieve a smooth glossy frosting, that is easy to spread. 

    Set aside in the fridge, until the cakes have cooled and are required.


    For the decoration:

    Pumpkin picture in the cake;

    Using 200g of marzipan, slowly work in the orange food colouring; using a toothpick, to add a few drops at a time, until the desired colour is achieved. 

    Dust the work surface with icing sugar, and roll the coloured marzipan into a sausage like shape and set aside.

    Repeat the process for the green topper, however this time make a smaller sausage.

    To assemble, wet the top side of the orange sausage with a small amount of water, and lay place, the green sausage on top in the centre.

    Keep a little of the green marzipan, for the scary pumpkins.


    Ghostly Ghouls

    Divide roughly 50g of the royal icing, and form sausage like shapes, then tease out the bottom to make the skirt of the ghost.

    to finish add some eyes, using a piping bag and a small nozzle; add some eyes with the chocolate or black icing.  


    Scary Pumpkins

    With the remaining royal icing, working in the orange food colouring, until you achieve the desired colouring.

    Divide into four (they don’t need to be equal), and roll them into balls. 

    Next make a small hole in the top, and using some remaining green marzipan, make little mini sausage; and place into the hole, to make the tops of the pumpkins.

    Using the blunt side of a kitchen knife, slowly make grooves into the side of the pumpkins; and add some eyes and a scary mouth, using the chocolate or black icing.


    Assembly

    Once your cake has cooled, gently score around the sides and using a bread knife, slowly cut your cake in two.

    Next, place the bottom part on your desired serving dish; and cut roughly 6 inches off your sausage, and  place your remaining pumpkin sausage, in the centre and make a circle so it meats.

    Then cover with the vanilla frosting and then put the top half of the cake on; and cover with the chocolate frosting.

    Using the remaining pumpkin marzipan, cut into slices, so you have enough to line around the bottom of your cake. 

    Next with some white icing, pipe on some cobwebs.

    Then finally place you ghostly ghouls and scary pumpkins on top. 


    Handy Tips: 

    When working the with the marzipan and royal icing, dust your hands with icing sugar; as this helps from staining your skin; and also helps the marzipan and icing from getting sticky.

    When placing the pumpkin sausage in the tin, use a piece of string, To work out the length you require. 







By | 2017-05-12T07:17:36+00:00 October 28th, 2013|cakes, halloween, hand made, wrought iron beds|0 Comments