Decadent Chocolate Bundt. 

Just before Easter I finally managed to get round to using my Nordicware Elegant Party Bundt pan. Easter was weeks ago but my blogging has gone by the wayside.  Life has just been too hectic recently.  The Elegant Party pan was a Christmas present and I’d wanted to use it for a while. What better than to bake a mouthwatering chocolate cake in it and decorate it with any Easter chocolates and mini eggs I had to hand?

As mentioned in my previous post, I had a bit of a fiasco with my turn doing supper for my local WI meeting.  Luckily three ladies took the three cakes off my hands for me and paid me to cover the cost of the ingredients.  I was so grateful, after all I had spent a lot on extra chocolate to give this cake the wow factor!

To bake the actual chocolate bundt itself I started off by greasing the pan with some trusty Wilton Cake Release.  I made sure it went into all the nooks and crannies of the pan so the cake would slide out easily and the pattern would stay intact.  Once this was done, I preheated my oven to 160oC (it’s a fan oven).

Then to start on the cake. I melted some dark chocolate in the microwave carefully then left it to cool down but not to set.  As this was happening I creamed together some soft unsalted butter and some golden caster sugar.  Once this was soft and fluffy I then added in some eggs one at a time.  In between adding the eggs I also added a tablespoonful of self raising flour from the flour already weighed out to mix in.  This prevented the mixture from becoming curdled.  The rest of the flour along with some baking powder was folded in afterwards.  In a third bowl along with the cooled down melted chocolate I also had some natural yoghurt and some vanilla extract mixed up.  To combine all the ingredients I put in about a third of the flour mixture, then folded it in and then repeated that with the chocolate mixture.  I did this again twice more so all the ingredients were combined.

The mixture was then carefully spooned into the pan and went straight into the oven.  Luckily the base of the Elegant Party pan is quite stable so I didn’t need a baking tray underneath to stop it tipping all over the floor of my oven.

After about an hour’s baking time the bundt was ready to come out of the oven.  At home by this time it was lunchtime and the smell was making me desperate to eat something.  I was so tempted to raid the chocolate stash and unfortunately the temptation was too great.  A mini creme egg slipped into my mouth, closely followed by about four min Milky Bar eggs.  The embarrassment of not having enough chocolate to decorate the cake was enough to stop me working my way through the rest of them, though!

Then to the moment of reckoning- the dreaded will the bundt come out of the pan in one piece moment? All cake bakers feel like this! But I usually find its typical when a cake has to look perfect, it doesn’t come out in one piece and most of it sticks to the bottom.  And when you don’t have to worry about a perfect cake, it slides out immaculately.  Thankfully I knew that any mistakes could be covered up with chocolate ganache on this cake.

Out if slid in one piece! Yayyyy! I left it to completely cool and went off to get some lunch for myself and my two teenagers.  Only both of them at lunchtime had only just got out of bed and had just eaten breakfast.  This means that at 3.00pm when I’m slap bang in the middle of something they’ll saunter into the kitchen to see whats for lunch and wonder why I can’t drop everything and cook something.  Or they’ll start making something themselves taking up space and making my cake baking space in a mess. So I ended up with beans on toast just for myself.

After the cake had cooled down it was time to add a chocolate ganache to the cake.  This was made by melting three bars of dark chocolate in the microwave and then pouring some double cream over the top of it. This made a beautifully runny and smooth icing.  To get the ganache into the grooves of the bundt cake I got a disposable piping bag and snipped off a tiny corner of the tip. The ganache was poured into the bag and piped over the top of the bundt, coaxing the drips so they went down in between the grooves.

As it was nearly Easter and I needed all those Easter treats using up without me gobbling them, I went completely over the top.  Starting off with Cadbury’s Mini Eggs, I filled the middle of the bundt until the eggs reached the top. Then on top I stuck Malteser bunnies, Galaxy mini eggs, Oreo mini eggs, Milky Bar mini eggs and mini Creme Eggs. Definitely not a cake to eat if you are on a diet.  But the original idea was that each person would have a tiny sliver with a couple of mini eggs. 

This chocolate bundt could be adapted for any occasion where you need a chocolate cake. You could use anyone’s favourite sweets or chocolates to decorate it.  It can be for a birthday or even for Christmas if you fancy something like this instead of a traditional fruit cake.

Happy Baking.

Love Sam xx

Chocolate Orange Star Cookies. 

The other day when I was in WHSmiths I ended up buying a copy of Lorraine Pascale’s new book “Bake”.  I was only meant to go in there to buy some new highlighter pens and a notebook but I came out with them plus Lorraine’s book and a magazine.  I was then meant to be doing my weekly shop so I went across the road and found myself sat in Costa coffee looking through the book. Instead of writing my shopping list I was sat there looking through all the recipes and mentally bookmarking which ones I wanted to try out first.

Now I’m not meant to be baking at home at the moment unless it’s for someone else or when I go to my local Clandestine Cake club event.  But I can’t help it. Baking is part of me.  So I try to make things for others.  I sometimes take bakes into schools I work in or give to other people.  This is what I did with the very first bake I tried from Lorraine Pascale’s “Bake”.

The first recipe I tried from the book was funnily enough also the very first recipe chronologically in the book.  It is an easy recipe to try and also looks effective.  The original recipe was for Chocolate and Vanilla Stars but I adapted this to turn them into Chocolate Orange Stars.  Instead of adding a vanilla pod or some vanilla extract to the dough, I used Sugar and Crumbs’ Chocolate Orange Cocoa Powder instead.

Lorraine’s recipe introduction says “These stars look great and are perfect for making with children. They are also awesome as presents.”  

The first job was to cream together some butter and sugar in a bowl or with a hand mixer. This needed to be done until the mixture was light and fluffy.  After this I added in a beaten egg.  The mixture was then divided carefully into two bowls.  Although I tried to take great care over this and to split the mixture evenly, I still thought there was slightly more chocolate dough than plain dough! To one bowl I added half of the quantity of self raising flour  and some cocoa powder. To the other bowl I just added the remaining amount of flour.

My star cutters looked a bit bigger than the ones featured in the photo next to the recipe but I still had enough mixture.  I rolled out the chocolate dough first and cut out the stars.  Once all the chocolate stars were cut out, they were laid onto two lined baking trays.  I then got a smaller star cutter and cut out the middle of the biscuit leaving a star shaped hole.  The chocolate mini stars were then put to one side to become the centres of the plain cookies.  On another two baking trays I did the same but with the plain dough. When I had cut the stars out of the middle they went into the middle of the chocolate ones and vice versa.

I had to bake the cookies in two batches as I needed four trays and I can only fit two trays in at a time in my oven.  They expanded in the oven and puffed up slightly, maybe because the recipe asked for self raising flour rather than plain flour.  Once cooked in the oven after about 10 minutes I let them cool down on a wire rack then planned to get ready for work.  When I was about to go out of the door I would put them into a box.

That never happened.  Just as I was getting ready to leave my phone rang so I was locking up and getting my things together.  I left the boxful of cookies on the worktop and drove off to work.  Over the next few days they got eaten at home.

Happy Baking!

Love Sam xx

Hilton Doubletree Cookies

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My version of Hilton Doubletree Cookies. Soft and chewy and deliciously moreish.

A couple of weeks ago I was in one of those I want to bake moods.  This happens quite a lot as baking takes my mind off everyday worries and is pure escapism from my busy job.  When I have times like these I love to bake cookies. They are quick and simple to make and taste fab too. Not that I’m allowed at the moment. I’m doing Slimming World and I can’t even begin to think about how many Syns are in some of my baking creations.

I was in one of those moods where I wanted to try out something new so I went online and came across these stunners.  Hilton Doubletree Cookies.  Now, if you have ever stayed in a Hilton Doubletree Hotel they give you a fresh and warm cookie when you check in.  I stayed at one in London near Tower Bridge about five years ago with my family and my son for one thought this was amazing to get a cookie.  We had set off early down to London from Yorkshire and were just checking in late in the morning so the cookie staved off the hunger pangs until we could stop for lunch later.

From what I remember of my Hilton Doubletree Cookie, it was soft and chewy inside, just how I like a cookie.  So when I saw the recipe online, I wrote it down and attempted to have a go at making some.  The recipe was in American measurements so I got out my set of baking cups.  I’m always nervous of adapting American recipes as I’m worried they won’t be as accurate because I’m not used to them.  Especially as this recipe called for a cup of butter.  I had to scoop up the butter and put it into the cup which was quite messy.  Usually when I bake cookies you just weigh out the butter!

The cookies also asked for chopped walnuts in the mixture. I added pecans to mine as I didn’t have any walnuts in at home. Of course due to nut allergies, etc. you can omit the nuts.  I used chopped chocolate chunks as well.

It was torture not being able to eat a cookie. Why do I do this to myself? I don’t like cooking Slimming World friendly cookies.  The one time I did this I was not impressed at having to use artificial sweetener and low fat spread in my baking. All those chemicals and the bake felt wrong. So it’s better to abstain and give the baking to someone else who can indulge. And this is exactly what happened here…. until the following day when I’d been so busy I’d not had time for lunch and got home from work. Who wanted a banana or an apple then? Oh no, not me! I ate one and very gorgeous it was too. Now a few months back I would have eaten another and another but guilt stopped me. So I stuck at one!

Now if you want to try baking the DoubleTree Hilton Cookies yourself,  then this is where I found the recipe. Head over to  fabulous The Little Kitchen blog and you will find it there:

http://www.thelittlekitchen.net/doubletree-hotel-copycat-chocolate-chip-cookies-recipe/

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With the addition of chocolate chunks and pecan nuts, these cookies are heaven on a plate.
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These cookies didn’t last long in our house.

 

Happy Baking!

Love Sam xx

 

Chocolate Chequerboard Cake.

img_1310Well, I can’t believe I started the New Year with good intentions.  I thought this year I would get myself back on track with my blog and update it more regularly.  All very well until I went back to work.  In the supply teaching world the Spring term is often the busiest for me. Each night I think I’m going to get that blog post written and it has just stayed in draft form for yet another night.  And now we’re nearly halfway through February. How did that happen?

Last month I didn’t bake much at all.  I’m trying my hardest not to have sweet stuff in at home as I’m doing Slimming World.  With 16lbs lost to date and another 16lbs to my target weight, I don’t want to undo all my hard work. Then again I’ve got to live, too.  That includes meeting up with my friends and also going to my much loved Clandestine Cake Club events.  About three weeks ago my friend Linda, who is the organiser for the Headingley and Meanwood branch of cake club, organised an event at East of Arcadia in Meanwood.  A lovely, welcoming venue and the event’s theme was “New Year, New Cake”.

I thought January is the perfect opportunity to try out something new, whether it is a new flavour, a new recipe or even a new way of decorating a cake. Fot me it had to be a new recipe combined with decorating a cake.  For once I was going to bake something that wasn’t a bundt but would still look and taste amazing.  While looking through a Green and Blacks Organic chocolate recipe book which my sister in law gave me one Christmas, I stumbled upon the perfect cake. A chocolate chequerboard cake which looked really impressive.

 

Chequerboard cakes don’t look as complicated and as fiddly as you might think.  I thought you needed a special tin or fancy cutting skills but it can all be done with a large plain piping nozzle and two large piping bags. One filled with chocolate cake mix, the other with vanilla.  You pipe concentric circles in contrasting colours by alternating them on each layer. This is so when the cake is assembled the contrasting colour and flavour is directly on top of the other one. Looks very effective when finished and if the cake is completely covered in icing nobody can tell what it looks like inside!

The Green and Blacks Chocolate Recipe Book which my sister in law gave me a couple of years back.  

It was a Monday morning, the day before the cake club.  I hadn’t got any supply work booked in until later that week and was feeling like January had got off to a slow and boring start.  The weather was foul and miserable with a damp, low fog that hung in the air.  I didn’t want to go out so the warmth of the kitchen appealed to me.  I thought as the phone hadn’t rung, I was safe.  I greased the three sandwich  tins I would need for my cake and began to get out the ingredients.  Just as I reached into the cupboard to get out my scales my phone rings. It’s one of the agencies I work through offering me work for that afternoon.  I say yes, quickly put everything away and go off to get showered and changed.

So my cake ended up being baked on the very same day of the cake club.  Fast forward to Tuesday morning.  The weather is still cold, wet and lousy but after walking the dog and dropping my son off at the bus stop I was ready to try again. As my photos show, there were a lot of interesting parts in making the cake but it was worth it for the impressive results.

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The cake needed a sugar soaking syrup to add to the cake when it was baked. So the first step was to make up the syrup using caster sugar and water.  This was then flavoured with a tiny bit of rum!
Two separate cake mixes were made up to make the chequerboard cake.  The chocolate one was flavoured with Green and Blacks Organic cocoa powder and the plain one with vanilla extract.
A bit of a messy job but made much easier with Lakeland’s Get A Grip Piping bags and their large piping nozzles which I swear by.  To help fill the bags I steadied the bags in a glass jug and this also kept them upright.
I started off by piping a chocolate ring round the edge of two of the cake tins and a vanilla ring around the edge of another one.  Doesn’t look very appealing at the moment, does it?
The piping is all finished in each cake tin and ready to bake.  I’m not the neatest at piping skills but it’s not the Great British Bake Off!
The layer with the vanilla ring round the edge was going to be the middle layer of the cake.
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All ready and waiting to come out of the tin.  When you have baked a cake like this for the first time, you never know what to expect.
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While the cakes were still warm I brushed the rum sugar syrup onto the top of the cakes. It soaked through but thankfully didn’t make the cakes soggy!
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Each tier was assembled with a generous layer of apricot jam.
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The middle layer goes on top of the bottom one…
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And now for the top layer.

In the Green and Blacks recipe book the cake was decorated with a simple Green and Blacks dark chocolate ganache and finished with chocolate curls and pieces of Green and Blacks chocolate.  This to me needed me to do something else which was a bit more fun.  I’d got some chocolate moulds I’d not used before as well as a packet of crispy M&M’s and a tub of mini chocolate jazzies.  I poured melted chocolate into a mini chocolate bar mould and then into a dog mould.  They didn’t come out in a perfect finish but then I’m no chocolatier. Once they were set and I’d got them out of the mould I started to make the chocolate ganache.  This ended up being flavoured with another spoonful of rum.  Luckily for me today the ganache was playing the game that day and let me spread it on the cake without it dripping all over the board and the wire rack underneath.

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It was hard to get a smooth finish on the side of the cake with the ganache but at least it tasted ok.
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My chequerboard cake as decorated from the top.  I didn’t have a plan of how I wanted it to look, I just threw everything on and hoped it looked ok.
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At Headingley and Meanwood Cake Club. Having a giggle with Amy over the cake and her trying to cut a piece of it. She said “That’s my piece!” and pretended to take the whole lot!
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I brought the last slice home for Mr SmartCookieSam and my teenage son to share.

I was so delighted when the cake turned out well and that it nearly all got eaten at Cake Club. That makes me feel really happy.  I’ll definitely be having a go at another chequerboard cake as it looked and tasted divine.

Happy Baking!

Love Sam xx

Mint Oreo Cookie Brownies.

When you’re on a diet you find all the yummy goodies on special offer in the supermarket. Either that or you see tempting treats you haven’t seen in the U.K before. During October half term week a couple of weeks back, I was in Morrisons with my son. I was meant to be buying some dishwasher tablets but on the spur of the moment we decided to get a DVD for a movie afternoon. My son wanted some Pringles and some Oreo cookies to eat. This was torture to me as once I eat one Pringle, that’s it! It’s fatal with me. The same goesn for Oreos. Anyway, polish my Halo! I bought some mini packets of Sunbites popcorn and also a packet of Maltesers. I counted my Slimming World syns and stuck to it. But, I’m not all that perfect and saintly. A packet of Mint Flavoured Oreos found their way into my basket. I told my son they were not to trough, they were for my baking stash.

Fast forward to Wednesday afternoon of half term week.  I’m at home feeling like I want to bake something. But I know I can’t eat it. I want to try something out. I’ve done my jobs, well as much as I can because my Hoover’s broken and I’ve got to wait in until my new one arrives. I try to keep my hands busy doing cross stitch but I want to bake.  My son gets up late, eats his breakfast just before I’m about to eat my lunch and half way through the afternoon says he’s hungry. He looks in the cupboard and spots a giant tub of Haribos which I’ve bought in for Trick or Treaters. He nags and pleads me to open the tub so he can have one. I know that if he has one there will be none left for Hallowe’en. He tries to run off with the tub but I grab it off him. He then spots my Mint Oreo cookies. In my present mood, I cave in and let him have a couple to test out.  I now have to bake something with it, or he will eat the rest of the packet when I’m not looking.

Brownies are a massive favourite of mine and it would take iron willpower not to eat one. I knew it would be hard not to resist them, especially as I was bored and fed up. But I kept telling myself I’ve lost nearly a stone since I came back from my holiday in Canada last July and half a stone on Slimming World. I just have to keep focussing on fitting into clothes that haven’t fitted me for years. This has been my goal as my favourite red dress fits me again, although it is a bit tight.

MINT OREO COOKIE BROWNIES

Ingredients:

275g softened butter

375g light brown soft sugar

4 large, free range eggs

75g cocoa powder

100g self raising flour

1 tsp natural peppermint extract

100g  coarsly crushed Mint Oreo Cookies

  • Grease and line a 30 x 23cm traybake tin with butter and with baking parchment. Preheat your oven to 1800C/ 160oC fan or Gas Mark 4.
  • Measure all the ingredients except for the cookies out into a large bowl and beat together until the mixture is evenly blended.  Fold in half the crushed cookies.
  • Spoon the mixture into the tin, making sure it is evenly spread and level. Sprinkle the remaining crushed cookies on top of the brownies.
  • Bake in the centre of the oven for about 40-45 minutes or until your brownies begin to get a crusty top.
  • Leave the brownies to cool down in the tin then cut into pieces. I usually cut brownies into 12 pieces if they are for a dessert or 24 for a cakey treat.img_0754img_1574

When the brownies had baked my kitchen smelled heavenly.  I didn’t try one but Mr SmartCookieSam and my son said they tasted gorgeous.  Another one to try in the future.

Happy Baking!

Love Sam xx

Mint Chocolate M&M Cupcakes.

So far so good with my Slimming World plan.  But I really miss baking.  And what I mean about that is proper baking without using rubbish ingredients to replace the sugar and the butter in cakes.  I’ll just have to be extra strict with myself and keep away from anything I bake.

I’ve had a large bag of Mint M&Ms in my baking cupboard for a few weeks now.  Every time my son comes in the kitchen he’s always asking me if he can have the packet of M&Ms as I hadn’t used them. I told him I was using them to bake cupcakes or cookies with but last Wednesday he’d asked again on his day off from college.  So I thought I would use the M&M’s as decorations on top of some  chocolate mint infused cupcakes which were finished off with a swirl of mint chocolate buttercream.  Those of you who know me well, know I have an addiction to all things mint flavoured and I’m also a huge fan of Sugar and Crumbs flavoured icing sugars.  When they brought out a mint chocolate flavour icing sugar I was in heaven.

MINT CHOCOLATE CUPCAKES

Ingredients:

 125g softened, unsalted butter.

125g caster sugar

100g self raising flour

25g cocoa powder (I use Green and Blacks)

2 large free range eggs

1 tsp peppermint extract

  • Prepare a 12 hole cupcake tin with your cupcake cases and preheat your oven.  I have an electric fan oven so my oven temperature is about 1600C.
  • Weigh out all the ingredients and mix together in a large mixing bowl. I use the all in one method for baking my cupcakes.  These can either be mixed with a hand held mixer or a free standing one.
  • Spoon the mixture into the cupcake cases. I usually get two large teaspoonfuls into each case, making sure they are equally divided. I have used a small ice cream scoop to help me in the past but it has broken!
  • Bake the cupcakes on the tray in the middle of the oven for about 15-20 minutes until they are well risen and spring back when touched.
  • Leave to cool on a wire rack.

For the icing:

250g softened unsalted butter

500g pack of Sugar and Crumbs Chocolate Mint Natural Flavoured Icing Sugar

Milk to mix.

  • Weigh out the butter and put into a large mixing bowl.  Whip it up with a hand held mixer so that it makes it creamy and easier to manage.
  • Sift in the icing sugar and mix carefully. Add in milk, bit by bit until the icing is smooth but not runny. It needs to be of a piping consistency.
  • Prepare a large piping bag with a large star shaped icing nozzle and fill the bag with about 1/3 0f the mixture. Pipe onto the cooled cupcakes.

As the pictures of my cupcakes shows, I used mint flavour M&M’s to top my cakes. You could use anything with a chocolate mint flavour: After Eight mints or Aero Bubbles or Matchmakers.

These cakes always go down well with my family and it was torture not being able to eat one.

Happy Baking!

Love Sam xx

Jaffa Cakes #GBBOTwitterBakealong (Series 7 Cake Week Technical Challenge)

I’m so excited that The Great British Bake Off is back. What do you think of it so far? In the first couple of episodes I spend most of the time getting confused as you begin to find out who’s who. I get muddled up with what each contestant bakes to begin with but after this week’s programme I felt ravenous. I’d already had my dinner but all I could think about was eating a great big piece of drizzle cake, followed by some Jaffa cakes and finished off with a slice of a mirrored chocolate cake! Much too tempting and as someone who really struggles with dieting, it’s going to be hard not to succumb!

Anyway, Bake Off mania started the day before the first episode came out in SmartCookieSam’s house. My copy of the brand new Bake Off book arrived. The book to accompany this series is called Perfect Cakes and Bakes to Make At Home. I wasn’t disappointed and this year the book wasn’t too heavily bread and yeast bakes biased as last year’s one was. I was impressed with the layout and the introduction featuring all the bakers too. The recipes in this year’s book are also ones which I can see myself baking so I think I’ll be having a go at a few over the next few weeks- watch this space! 

It didn’t take me long to plan out what my first bake from the book would be. Week 1’s Technical Bake was for Jaffa Cakes. Not only that but it was the theme for this week’s #GBBOTwitterBakelalong. This was perfect as they’re my son’s favourites as well. He has always loved Jaffa Cakes and once came home from school at Christmas with one of those giant metre long packets. His mate had bought him it as a Christmas present. We were allowed to have some but I think it was me who gave him the taste for them! When I was pregnant with him, I loved eating Jaffa cakes. Then again I had a craving for mushy peas when I was expecting my daughter and she hates them!

The thing is though, when you have a much loved shop bought biscuit or cake, you never know what a homemade version will turn out like. I never forget my one and only time trying to make chocolate teacakes and faffing about with making homemade marshmallow! I’ve never made them since, only bought Tunnocks instead! The same applies to Jaffa cakes, could I make them taste like McVities ones and would they be too much faff?

Last Saturday afternoon was typical August Bank Holiday weather. I’d done my cleaning and was about to go outside to start hoovering out my car. It’s in a terrible state as my dog sat on the back seat after a muddy walk and I’d forgotten to take a towel with me. But just as I was about to get the Hoover out, it started raining. Secretly I thought this was great as I could do some baking.

The first job was to make up a packet of orange jelly as you would usually do. I usually buy the sachets with powder in but this time I used a traditional block.

Baking the Jaffa Cakes didn’t take that long even though it was broken down into stages.  Once the jelly was setting in the fridge I got on with the sponge bases.  These are a fat less whisked sponge mixture, where you whisked sugar and eggs together for five minutes and then some self raising flour was folded in. To bake the sponges I used a shallow 12 hole tart or mince pie tin which was greased before with Wilton Cake Release. The sponges didn’t take much baking, only 9 minutes. I took them out when the sponges sprung back when I touched them.

After a few minutes the sponges were ready to come out of the tin.  This is where I always panic as I didn’t want anything sticking.  Thankfully apart from one cake which was a bit on the small side, they came out ok.  By the way, the recipe says that there is more than enough mixture and when spooning it into the tin, you only need to fill it three quarters full! There was a bit left over but I wouldn’t have had enough chocolate to cover any extras.

I left the sponges to cool down but as it was a day when I was trying to catch up on everything I was desperate to get on with the next stage.  I poked the jelly setting in the fridge and it seemed alright.  So I thought I’d try and cut out the jelly circles.  The recipe says you are meant to turn out the whole jelly rectangle onto a piece of baking paper and cut circles out of it.  I was rushing so much that I realised the jelly wasn’t properly set and it slid out onto the baking paper in a massive orange blob!  So there was one thing for it, I had to pile teaspoonfuls of orange jelly on top of the sponges, not neat little circles!

I then melted some dark chocolate and spooned it on top of the jelly blobbed sponges. Of course this wasn’t going to be a neat job with the mess I’d made with the jelly! The jelly began to move about as I spread the chocolate on. As for doing the criss-cross pattern on top of the Jaffa Cakes- forget it!

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A delicious and well-loved family treat, home made style.  Don’t mind if I do!

Would I bake the Jaffa Cakes again? They tasted wonderful and not as sweet as the shop bought ones.  They were quite faffy to make though but I might try again when I’m not rushing things.

Happy Baking!

Love Sam xx