Heart Shaped Red Velvet Cake Recipe💘

This heart shaped Red Velvet Cake is the perfect pudding to treat your loved ones this Valentines Day💗

ingredients

  • 180g block margarine-softened
  • 180g caster sugar
  • 150g Self Raising flour
  • 30g Cocoa powder
  • 3 x large eggs
  • ½ teaspoon Vanilla essence
  • 1 x 10g tube red food gel
  • 1 x heart shaped cake mould
White chocolate cream cheese frosting
  • 200g soft cheese
  • 125g unsalted butter – softened
  • 200g white chocolate

method

  • Preheat the oven to 180°C/350°F/Gas Mark 4
  • In a large bowl, cream the margarine with the caster sugar.
  • Add the eggs one at a time – beating well after each addition.
  • Stir in the food colouring and the vanilla essence.
  • Sift in the flour and cocoa powder, beat well.
  • Lightly grease the cake mould.
  • Add the cake mix and bake in the centre of the oven for 25 mins, till the cake is well risen and firm to the touch.
  • Allow to cool in the mould before turning out.
  • Meanwhile, for the frosting, melt the chocolate in an ovenproof bowl over a pan of boiling water – make sure the bottom of the dish doesn’t touch the water.
  • Cut the butter into small pieces.
  • Allow the chocolate to cool slightly then whisk in the soft cheese and the butter – beat well.
  • Cut the cake in half lengthways and spread some of the frosting onto the base cut side, put the top back and cover the cake with the rest of the frosting.
  • Decorate with sprinkles if desired.


Jo

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https://www.aldi.ie/heart-shaped-red-velvet-cake/p/000000059500100

Sticky Toffee Gingerbread Pudding Recipe🍮

This recipe is by Supervalu and tasted a lot better than it looks. It was delicious when served immediately and when the sauce was warm.

For the Pudding
  • 0.5 tsp Bicarbonate of Soda
  • 225 g Butter
  • 50 g Crystallised Ginger Finely chopped
  • 3 large Eggs
  • 1 tsp Ground Ginger
  • 150 g Light Brown Sugar
  • 1 tsp Mixed Spice
  • 1 pinch Sea Salt
  • 125 g Self-Raising Flour
  • 175 g Signature Tastes Medjool Dates Chopped
  • 100 ml Sour Cream
For the Whiskey White Chocolate Butterscotch Sauce
  • 4 tbsp Butter
  • 150 ml Double Cream
  • 125 g Light Brown Sugar
  • 100 g White Chocolate Finely chopped

For the pudding; Grease a 2-litre pudding mould and pop it onto a baking tray. Heat the oven to 160°C.

Beat the butter and sugar in a freestanding mixer until light and fluffy.

Mix the flour, spices and ginger together in a bowl then beat into the butter mix with the eggs.

Add the dates and 100ml of water to a medium saucepan. Simmer for 2-3 minutes until the dates have softened. Stir in the bicarbonate of soda and it will become foamy, this is why you need a slightly larger saucepan.

Fold this into the rest of the ingredients along with the sour cream and a pinch of salt. Pour into the greased pudding mould and bake for 1 hour until fully cooked, risen and golden.

For the butterscotch sauce, combine all the ingredients in a small saucepan, except the white chocolate, stir together and bring to the boil, reduce the heat a little, simmer for a minute or two until it has thickened, then stir through the white chocolate until melted.

To serve, arrange the warm pudding on a plate and pour over the sauce.

Jo

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https://supervalu.ie/real-food/cooking/recipe/sticky-toffee-gingerbread-pudding

Halloween Slash Cake Recipe🔪🩸

Fondant icing, strawberry jam and red food colouring are the secrets behind the ‘blood’ topping and filling. This recipe serves 16 and would be great for a Halloween party.

ingredients

  • 140g unsalted butter , plus extra for the tin
  • 100ml grapeseed oil , or another flavourless oil
  • 200ml milk
  • 3 tbsp yoghurt
  • 1 tsp vanilla extract
  • 2 large eggs, at room temperature
  • 250g light muscovado sugar
  • 250g plain flour
  • 3 tsp baking powder 
  • 50g cocoa powder
  • ¾ x 340g jar strawberry jam
  • 1¼ kg ready-to-roll white fondant icing
  • For the buttercream:
  • 600g icing sugar, sifted, plus extra for dusting
  • 300g butter, softened
  • red food colouring

method

  • Heat the oven to 180C/160C fan/gas 4. Butter and line the bases of two 20cm sandwich tins.
  • Melt the butter in a pan, then remove from the heat and beat in the oil, milk, yogurt, vanilla and eggs.
  • Whisk the dry ingredients together with a large pinch of salt, squishing any lumps of sugar with your fingers.
  • Tip the wet ingredients into the dry, then whisk until smooth.
  • Divide the batter between the tins and bake for 25-30 mins on the same shelf of the oven until risen and a skewer inserted into the middle comes out clean.
  • Leave to cool for 10 mins in the tins, then transfer to a rack to cool completely.
  • To make the buttercream, beat together the sugar, butter and a few drops of the red food colouring. Add 2-3 tbsp of boiling water if needed to soften the mixture, until you end up with a smooth, spreadable icing.
  • Trim the cakes flat if needed, then halve each through the middle using a large serrated knife. Put one cake layer on a board or plate, spread over a thin layer of the buttercream and dot over a third of the jam. Top with another cake layer and repeat with the buttercream, jam and cake, finishing with a layer of cake. Use most of the remaining buttercream to ice the cake all over, reserving a small amount.
  • Roll the fondant icing out on a surface dusted with icing sugar until large enough to cover the top and sides of the cake.
  • Carefully lift it up onto the cake and smooth down to help it to stick. Use a sharp knife to cut slashes into the icing, then drizzle a little of the reserved buttercream mixed with some water into each to look like blood.


Jo

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https://www.bbcgoodfood.com/recipes/halloween-slash-cake

Strawberry & Cream Sponge Recipe🍓

ingredients

  • 75g Self Raising Flour
  • 3 eggs (separated and at room temperature)
  • 75g Golden Caster Sugar
  • Few drops of vanilla essence (optional)
  • Filling:
  • Fresh Strawberries, Sliced
  • 150ml Whipped Cream

method

  • Preheat oven to 200°C/400°F/Gas 6. Grease and base line two 18cm/7½” sandwich tins with greaseproof paper.
  • Place the three egg whites and salt in a large, clean, dry mixing bowl. Stiffly beat until mixture is dry looking in appearance.
  • Next add the sugar and beat for a few seconds, then add the egg yolks and beat until mixture thickens and the trail of the beaters is visible.
  • Finally, sieve in the flour and fold it into the thick mixture using a metal spoon. To fold, just cut through the mixture, over and over with the metal spoon until all the flour is blended. Never beat, as it will beat out all the air.
  • Fold in the vanilla essence if used, then transfer to the prepared tins and bake for about 15 minutes.
  • As soon as sponge is baked, transfer to a wire tray to cool.
  • When cold, spread one sponge with whipped cream and layer sliced strawberries on top. Then put second sponge on top to sandwich together. Dust with sieved icing sugar, if desired.

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Jo

https://www.odlums.ie/recipes/strawberry-cream-sponge/

White Chocolate and Raspberry Traybake🍰

I was looking forward to trying this recipe as raspberries and white chocolate are a great combination. This traybake goes well with some freshly whipped cream and a nice cup of tea☺️

ingredients

  • 200g Butter softened
  • 200g Caster sugar
  • 200g Self-Raising Flour
  • 4 eggs
  • 50g Ground Almonds
  • 1 portion icing sugar for dusting
  • 150g Raspberries
  • 1tsp Vanilla extract
  • 100g White chocolate

method

  • Preheat the oven to 180° C/gas mark 4. Grease a 28cm x 18cm rectangular tray with butter and line with non-stick baking paper.
  • Cream the butter and sugar in a mixing bowl until well combined and pale in colour, then mix in the eggs and vanilla extract. It will look a bit scrambled, but the flour will sort that out.
  • Sift the flour and salt into the bowl and mix to combine, then stir in the ground almonds.
  • Chop the white chocolate into chunks.
  • Mix in the fruit and chocolate chunks, then pour the batter into the tray.
  • Bake for 45 minutes, until golden and a skewer comes out clean.
  • Cool in the tin.
  • Dust with icing sugar, then cut into squares.


jo

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https://supervalu.ie/real-food/recipes/white-chocolate-and-raspberry-traybake

Raspberry, Chocolate and Hazelnut Éclairs Recipe🍩

This is a SuperValu recipe and serves 12 people.

ingredients

  • 125ml Boiling Water
  • 3 Eggs
  • 75g Plain Flour
  • 50g Unsalted Butter
  • For the filling:
  • 225ml Fresh Cream
  • 125g Nutella
  • For the topping:
  • 36 Fresh Raspberries
  • 25g Hazelnuts
  • Pink Food Colouring
  • 125g SuperValu Icing Sugar
  • 4 tsp Water

Method

  • Preheat the oven to 180°C/gas mark 4. Line a large baking sheet with non-stick baking paper and set aside.
  • Place the butter in a medium pan with the just-boiled water and cook over a high heat until the butter has melted and the mixture is bubbling fast.
  • Add the flour and beat thoroughly with a wooden spoon until the mixture is smooth and forms a ball in the centre of the pan. Remove from the heat and leave to cool for 1 or 2 minutes.
  • Beat the eggs in a small bowl.
  • Add the eggs a little at a time, beating vigorously, until well combined and with a golden sheen. You may not need all of the beaten eggs-use just enough to give a piping consistency.
  • Spoon the mixture into a piping bag fitted with a 1cm plain nozzle. Pipe 12X7cm lengths, about 2.5cm wide, spaced well apart, on the prepared baking sheet. Use a wet knife to cut off the pastry neatly at the nozzle.
  • Bake in the oven for about 20 minutes, until puffed, crisp and golden. Remove and lower the oven temperature to 160°C/gas mark 3. Meanwhile, whip the cream to soft peaks and set aside.
  • Using a sharp knife, split the éclairs open through their side down their length to begin opening them out like a book. Return to the oven for a further five minutes to dry out the insides. Transfer to a wire rack and leave to cool completely.
  • Once cool, spread the Nutella inside on the base, then pipe or spoon in the whipped cream and sandwich back together. Return the éclairs to the wire rack.
  • To prepare the topping, sift the icing sugar into a small bowl.
  • Add the water and a small dot of food colouring and mix to give a smooth, slightly runny glaze. Add more food colour for more intensity if you like. Working quickly, stirring often to prevent it from forming a crust, spoon a heaped tablespoon of the glaze on top of each éclair, spreading it with the back of the spoon.
  • Arrange three raspberries upright on top of each one and a sprinkling of hazelnuts to stick to the glaze before it sets.
  • Arrange on serving plates, a platter or cake stand and serve at once.

Fam feedback:

Rating: 4 out of 5.

Jo

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June, 2020