Thursday, 13 March 2014

Toffee Cake Recipe ! Large Batch Recipe, Ideal for Celebration Cakes.


Happy Birthday Hattie ! One Today !

Can't believe that it's already a year since my best friend had this adorable little munchkin..... 

Of course, a cake was required to celebrate and I made this two tier teddy bear cake. 

The teddies at the top are hand stamped using alcohol, food colouring and rubber stamps. We keep a large selection of craft stamps on our website.

I'll be making a tutorial video on stamping fondant and hand painting next week. You can find all our current tutorials on my Youtube Channel here.


Toffee Cake Recipe Tutorial - Free Recipe guide from http://www.siliconemoulds.com/Like it ? Share to your page to find again later ! Please leave me a comment or share your photos if you enjoy it or make some tweaks 

Makes 3 x 6" VERY DEEP cakes, 2 x 8" Deep or 1 x 8 x 12" rectangular cakes. Ideal for celebration cakes. Cooks long and low heat. Easy recipe to half if you only want to make one 8" cake.


INGREDIENTS

330g salted butter
240g water
200g of white chocolate
150g of milk chocolate

440g of self raising flour (or use normal flour plus 6 tsp of baking powder)
1 tsp of bicarbonate of soda / baking soda
500g of light brown soft sugar or golden caster sugar

6 tsp vanilla extract
6 large eggs
1 tin of condensed milk (normal is fine - bought light this time by accident !)
2 x pots of Activia Intensely Creamy Vanilla Yogurt (or 240g Greek yogurt)


INGREDIENTS
330g salted butter
240g water
200g of white chocolate
150g of milk chocolate
440g of self raising flour (or use normal flour plus 6 tsp of baking powder)
1 tsp of bicarbonate of soda / baking soda
500g of light brown soft sugar or golden caster sugar
6 tsp vanilla extract
6 large eggs
1 tin of condensed milk (normal is fine - bought light this time by accident !)
2 x pots of Activia Intensely Creamy Vanilla Yogurt (or 240g Greek yogurt)

INGREDIENTS
330g salted butter
240g water
200g of white chocolate
150g of milk chocolate
440g of self raising flour (or use normal flour plus 6 tsp of baking powder)
1 tsp of bicarbonate of soda / baking soda
500g of light brown soft sugar or golden caster sugar
6 tsp vanilla extract
6 large eggs
1 tin of condensed milk (normal is fine - bought light this time by accident !)
2 x pots of Activia Intensely Creamy Vanilla Yogurt (or 240g Greek yogurt)


Lovely recipe for making split and filled / fondant covered cakes. Check out the full photgraphed recipe guide on our facebook page here

Put the chocolates, water and butter in a large pan. Melt and set aside until cool.

Whisk together all wet ingredients and then add to cooled mix from above.

Sift dry ingredients together and then combine with wet ingredients. Use a hand mixer to combine until there are no visable lumps.


Pour into lined cake tins. Makes 3 X VERY deep 6" or 4 x normal depth 6" or 2 x deep 8" or 1 x large 8 x 12"

Note the height of the paper lining on these tins. On the 6" cake (if making 3), The mix will rise almost to the top of these collars !

As these cakes cook at a low temperature for a long time, there is no need to wrap the outside of the tins with newspaper. The cakes when cooked with be soft and moist with a very thin crust on top and no crust on the sides.

Bake at 140deg C / 280deg F for 1hr 45 mins (for 3 x 6" or 2 x 8") and 2hrs 10mins for a 8 x 12". Cocktail stick will come out clean.

Allow to cool in tins. Refrigerate overnight before torting (splitting) and filling.



Sarah-Jane Nash, www.siliconemoulds.com - March 2014

Wednesday, 12 March 2014

Chocolate Shoes ! Yes, Life Size, Belgian Chocolate High Heeled Stiletto Shoes

At last, our new website - www.chocolateshoefactory.co.uk is live !

My chocolate shoes are a life size ladies size 6 and are hand made in delicious Belgian white, milk and dark chocolate. Most are supplied gift boxed in luxury, magnetic keep sake boxes which are gold foil blocked with our logo - The Chocolate Shoe Factory. This gives them the look and feel of something bought in a top end London boutique.


Our chocolate high heeled stiletto shoes are bound to impress. What makes these so special  ? They are different from most chocolate shoes you will be able to find as these actually LOOK like real shoes you could slip on your feet....

After all , what woman doesn't love chocolate AND shoes !


Louise, photographed with her lovely Lilac Glitter white chocolate high heeled shoe. Yes - it really is life size ! Each shoe is an average weight of 350g. As they are hand made, the weight of each shoe can vary from 300 to 400g, but most are around 350g. That's quite a lot of chocolate ....


Our chocolate shoes make an ideal gift, whatever the occasion. Ideal for birthday presents, anniversaries, Mother's Day, Valentines Day, engagement. This is the gift with the ultimate WOW factor.


Sarah-Jane Nash, www.siliconemoulds.com - March 2014

Wednesday, 12 February 2014

Awesome Honeycomb / Puff Candy Recipe - Fast and Easy !



Ah - so who was it wanted this recipe again ?
Let me see...... I think it was almost all of out on our Facebook Page !

Sorry it's taken me so long. Time to get this little blog back up to date.

In the UK, we call this stuff honeycomb, hokey pokey and even puff candy. You'll know the stuff - it's like the inside of a Crunchie Candy Bar. However, if you have ever made it at home, you'll find it's never quite like the inside of a Crunchie bar.

The biggest differences are that the air bubbles in the home made stuff are normally much bigger.
It really sinks in the middle of the pan.
Impossible to score into chunks and shatters into crumbs or millions of pieces.
Sticks to your teeth and your jaws lock together.

Well - this recipe sorts out almost all of the problems. I say ALMOST as it's still a devil to cut.... but as long as you score and then snap, it's an awful lot better than the way most people make it.

I made the pretty Bird house gift box using the Crafters Companion Sweet Treats boards  - which lets you make loads of cute gift boxes in various shapes such as milk cartons and takeout boxes very simply with A4 card stock. Even better - currently comes as a bundle with a DVD.




You should be able to see from the photos that the air bubbles are tight and close together than when golden syrup is used. For this recipe, you DO need corn syrup - otherwise the texture and bite is very different. Most larger Tesco's now stock it in the American section - or you can buy it on Amazon.co.uk

This honeycomb candy will store for a few days only in an airtight jar - but if you dip (totally) in tempered chocolate, it stores well for a couple of months... if you can resist it that long.

1/2 tsp gelatin granules 
1 tsp of water
1.1/2 cups (375mls total measure in a jug) of white, granulated sugar
1/2 cup / 125mls corn syrup
1 tablespoon of honey
1/2 cup / 125mls water
1.1/2 tablespoons of bicarbonate of soda (sifted)

Preparation is key here. Get everything ready before you start and have it all to hand.

Mix the gelatine granules and 1 tsp of water together and set aside.

Sift the bicarbonate of soda and set aside.

Keep both of these very close by you - along with a whisk !

Put the corn syrup, honey, sugar and water in a large heavy based pan. Give a little stir to combine and then put on heat and bring to the boil. DON'T STIR !

Brush the sides of the pan down on the inside with a wet pastry brush to make sure no sugar is crystallizing in the pan.

Using a candy thermometer, take the temperature up to around 146 > 148deg C. The syrup should be a mid honey colour.

Remove from the heat and let it sit until it stops bubbling. Whisk in the soaked gelatine granules until they melt - it's going to bubble up..... and put back on a medium heat.

The mix will start to loosen up again very quickly. Dump in the bicarbonate of soda and give it a good whisk. It will foam like a volcano. You need to mix in all the white powder - but it's critical to only just mix it in and no more. Whisk too much and the whole lot will go flat ! It only takes about 20 seconds.

Tip the whole lot out in one swift move into the 8" pan. It will rise a bit - probably above the pan - then fall back some.

Set aside (don't move it) for 3 or 4 hours to cool and harden.

Score with a serrated knife and snap into strips. You can then score again and snap into chunks.

Any left over rubble like chunks are awesome sprinkled over ice cream.

Sarah-Jane Nash - www.siliconemoulds.com - February 2014

Chocolate Baileys Salt Water Taffy Candies / Chewy Sweets




My poor blog is feeling somewhat ignored these days. I'm really sorry - but sometimes life takes over and other things get in the way ! Time to show you a few things I've been up to and share some recipes.

I created this Chocolate Baileys sweets just before Christmas. They've kept amazingly well and are still fresh as a daisy. These are verging on hard candies. They're not chewable - more like boiled sweets and last ages and ages in the mouth. If you want chewy, drop the temperature a few degrees.

2 cups granulated sugar
1 cup of corn syrup
2 tablespoons of butter
1 tsp salt
2 tablespoons of corn flour
1/2 cup of good cocoa powder
1/3 cup water
1/2 a cup of Baileys Irish Cream Liquer

Combine all the ingredients in a large, non stick pan and stir to make sure there are no lumps.

Put on the heat and boil until temperature reaches 260deg F / 126 deg C

Pour out on to a well buttered / greased pan or on to a massive silicone work mat. Leave it for 5 mins to cool a little.

Put on two lots of vinyl gloves and grease your hands well with favourless oil or butter.

Pull and twist, pull and twist into ropes for about 15 minutes - until you can pull no more.

Cut into 1" long pieces with oiled scissors and allow to fully cool and harden before wrapping in silicone baking paper.


Sarah-Jane Nash, www.siliconemoulds.com - February 2014

Monday, 9 December 2013

White Chocolate and Mincemeat Chrstmas Cheesecake


I made this delicious baked white chocolate cheesecake just after Christmas last year - but just never got round to blogging the recipe ! I used some left over mincemeat from an earlier batch (made several loads) from THIS recipe, but the recipe works just as well if you substitute just raisins soaked in alcohol or even soft fruits such as raspberries.

Cheesecake can be rather heavy going at the best of times, so I used some genoise sponge instead of a biscuit base

Genoise base

4 eggs
125g white sugar
125g plain flour
80g butter

cream butter and sugar, add in eggs and sieved flour. Bake at approx 150deg c. Slice in half

450g white chocolate
285ml double cream
400g full fat soft cheese (Philadelphia)
4 eggs
1tsp vanilla extract
1 packed cup of mincemeat - see recipe

Heat the oven to 150deg C fan

Grease an 8" tin and line with baking paper.

Wrap the outside of the tin in foil, and place it in a bain marie (roasting tin filled 1/2 full with boiling water) 

Bake for 1 hour, then leave in oven 1.1/2 to 2 hours (with the oven turned off).

Cool and refrigerate overnight before serving


Tuesday, 3 December 2013

Chocolate Cupcakes (Eggless) with Gingerbread Frosting - RECIPE



These cupcakes have a deep, dark, delicious flavour and a real wintery / Christmas feel.

They are very simple to make and require minimal time and effort. My gingerbread frosting is silky smooth - not overly sweet and lightly spiced with a strong biscuity flavour.

The chocolate cupcake part of this recipe is suitable for vegans or those with egg allergies and handy to have in your recipe book.

The dinky little chocolate bars are made in the mini tablet bar silicone mould which is available to buy from our website at www.siliconemoulds.com - currently for £2.25 plus p&p. Simply pipe in tempered chocolate and leave to set. As soon as they are hardened, the mini bars are ready to use.

I used a JEM 2D piping nozzle for the swirls on these cupcakes and 18" strong, savoy disposable piping bags - currently a bargain at 10 for £1.00 !


The chocolate cupcake recipe is enough to make 12.
The frosting recipe makes enough to do 18 > 24 cupcakes. Extra frosting can be frozen.

CHOCOLATE CUPCAKES (EGGLESS)

1 cup (250mls) of milk - normal or soya
1 tsp cider vinegar
3/4 cup of sugar
1/3 cup of vegetable oil
2tsp vanilla extract
3/4 cup of plain flour
2 tbsp cornflour
1/2 cup of cocoa powder
3/4 tsp bicarbonate of soda
1/2 tsp of baking powder
good pinch of salt

Pre-heat oven to 170deg C fan / 180deg C normal.


Sieve dry ingredients and add wet. Mix with a balloon whisk until well combined and no lumps remain.

Transfer the mix (will be runny) into a jug and split evenly between the 12 cupcake liners.

Bake for approx 20mins until cocktail stick comes out clean.

Allow to cool on a wire rack.



Here is the secret to my gingerbread biscuit frosting....

This stuff is awesome ! In Europe, it tends to be called Speculoos. In the UK, the closest we get are Lotus biscuits - yummy little carmelised spiced biscuits often served alongside coffee.

The lovely people at Lotus now distribute this as a spread in the UK and it's widely available in many supermarkets such as Waitrose and Sainsbury's.

GINGERBREAD BISCUIT FROSTING

125g salted butter
200g Lotus spread (1/2 a jar)
2 tbsp of condensed milk
1 tsp of vanilla extract
3 cups sieved icing / powdered sugar
150ml double cream
2 tsp mixed spice.

First of all, warm the cream and add the mixed spice. Leave to cool and infuse.

Cream the butter and Lotus spread until pale and fluffy. Add the icing sugar and infused cream. Beat with a hand mixer until thick and silky smooth (took about 10mins)



Enjoy !

Sarah-Jane Nash - www.siliconemoulds.com  - December 2013

Saturday, 9 November 2013

Seasonal Clementine and Cinnamon Malt Loaf - (adapted from a Paul Hollywood Recipe)



It's a miserable and wet afternoon and I'm home with a poorly little boy.

Other than snuggles with my little man, what better is there to do than spend the afternoon making bread !

I've adapted an original Paul Hollywood recipe to give it my own twist. 

This smells really Christmassy and is very flavourful without being over-powering.

25g salted butter
25g white granulated sugar
90g malt extract
70g black treacle
2 clementines, with very thin, tight skin
2 tsp cinnamon
350g white bread flour
150g spelt flour
200mls warm water
225g mixed vine fruits (sultanas, raisins, etc)
14g fast action yeast


Put butter, sugar, malt extract and black treacle in a pan and stir on a medium heat until sugar has dissolved. Set aside to cool.

Take two, tight skinned clementines (the type where there is no bitter white pith under the skin) and check they have no pips. Blend to a puree and then add to the warm syrup mix in the pan.

Put flours, salt, vine fruit, cinnamon and yeast (away from the salt) into another bowl. Add the water and bring together. Tip on to a floured work surface and knead lightly for a few mins until a soft dough comes together.

Cut dough into two equal pieces. These can either then be put into 1lb loaf moulds and then covered and left to rise for about 2 hours. I chose to use 1 x 1lb loaf mould and 1 x 10 cell mini loaf mould (of which I filled 9 small cells with 75grams of dough per cell)

Bake larger 1lb loaf for 30mins at 190deg C, small ones for 12mins.

On removing from the oven, brush the tops with agave nectar, honey or syrup whilst still hot. Remove from moulds / tins and allow to cool.

Sarah-Jane Nash - www.siliconemoulds.com - November 2013