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.
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.