31st ∙ October ∙ 2013
HAPPY HALLOWEEN! Muh Ha HAAA!
We are getting ready here in the CuriousMe studio for Halloween!
Last year we stuff our faces with Haribo yummies and this year I wanted to do something a bit different and create a feast of Halloween mini cakes! and so I thought it’s a great idea to do a whole blog post dedicated to CAKE! and boy oh boy if you know me, I am a big foodie! and I love cake and love mixing recipes!
Using the help of the amazing recipes from Nigella Lawson and Humming Bird Bakery this is what happened in the kitchen!
Chocolate mini and orange mini cakes with chocolate and raspberry jam filling with chocolate icing!
Lets start with the Orange mini cake
You will need your trusty mixer, scales and a few mini cake pans (I love these silicon mini cake pans), a mixing bowl, a spoon, wire rack and bread knife.
I used the Humming Bird Bakery Lemonade Cupcake recipe from this amazing book and changed a few bits to make it Orange; here’s what you need;
80g Unsalted Butter
280g Caster Sugar
240g Plain Flour
1 tbsp Baking Powder
1/4 tsp Salt
1/2 tsp large Grated Orange Zest (instead of finely grated lemon zest)
1 tbsp Golden Syrup (instead of lemonade syrup)
240ml Whole Milk
2 Large eggs
I also added the Juice of two oranges
Pre-heat your oven at 190C gas mark 5. Take all your ingredients out of the fridge to cool to room temperature. Now time to mix! Gather your unsalted butter, caster sugar, plain flour, baking powder, salt and orange zest and whisk on a slow speed until all your ingredients are mixed and resembles breadcrumbs.
In a separate bowl, hand whisk your milk, orange juice, golden syrup and eggs, then pour this slowly into your breadcrumbs mix whilst on a slow speed. When you have poured in all your mix, increase the speed. Once your mix begins to thicken and smooth it’s ready!
Use a spoon to fill your mini cake pans and put in the oven. Be careful as your oven is going to be hot!
Leave these in the oven for 20 minutes and let the smell of your orange mini cakes float through your kitchen.
In the meanwhile, clean all your bowls and mixing equipment and take a little break!
After 20 minutes your cakes should have risen and look lovely! Be careful taking them out, and lay them on the wire rack to cool and get ready to make your chocolate mini cakes!
Lets make come Chocolate Minis! I made the Nigella Lawsons’ recipie;
What you need;
200 grams plain flour
200 grams caster sugar
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
40 grams best-quality cocoa powder
175 grams soft unsalted butter
2 large eggs
2 teaspoons vanilla extract
150 ml sour cream
Change the temperature of your oven to 180C gas mark 4.
Take all your ingredients ; flour, caster sugar, baking powder, bicarbonate of soda, cocoa powder, batter, eggs, vanilla extract and sour cream, and put in a bowl and mix on a medium speed with your electric mixer.
Mix until smooth and thick! Then use a spoon to fill your mini cake pan and put in the oven being careful again as it’s going to be super hot! Leave to cook for 20 minutes.
Now onto the icing! I made icing from Neigella Lawson recipe;
75 grams unsalted butter
175 grams best quality dark chocolate (broken into small pieces)
300 grams icing sugar
1 tablespoon golden syrup
125 ml sour cream
1 teaspoon vanilla extract
Get a saucepan and fill with water. Place on your cooker until the water is blubbering and boiling. You definitely need a Mu-Ha-Haaa here and see the bubbles boil!
Once boiled place a bowl on top of the pan and add your butter and chocolate. Stir your butter and chocolate mix ensuring it doesn’t burn. When your chocolate is melted, turn your heat off and place your chocolate filled bowl onto a surface to cool.
In the meanwhile sift your icing sugar into a bowl.
Your chocolate mix will take a bit of time to cool and in this time your chocolate mini cakes will be baked and smelling amazing! Take them out and let them cool on the wire rack.
Once your chocolate mixed is cooled, add your golden syrup and sour cream in a bigger bowl. Now add your sift icing sugar and mix until smooth. I always like to give it a little taste at this point! yum!
Your kitchen should be smelling of orange and chocolate mini cakes.
When your mini cakes are cooled get a bread knife and carefully cut the tops of your mini cakes off to create great bases for stacking.
Now your ready to make your towers! I used chocolate icing and raspberry jam to fill each mini giving a different surprise with every bite! A few of them I covered with chocolate icing!
And then you have your chocolate and orange mini cakes!
I used edible gold food spray and added sugary sweets for a great Halloween Feast!
Why not try making your own mini cakes!
All images are © by CuriousMe Design
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