Easter Rocky Road
The basic ingredients are the same although I think if you add raisins & then cover the bar with chocolate you have a Tiffin, if there are marshmallows in it it’s a Rocky Road anything else is a Fridge Cake. As long as it tastes good, who cares?!
If you have been into the Café or Take-Away this week and tried some you may be desperate for another fix, so here’s how to make it:
As always, a note about food colouring: remember to start with a little and keep adding until you get the colour you desire – you can always add but you can’t take away! Pastes and gels are preferable to liquid colours as they don’t affect the texture of your recipe.
Fed up of the usual Valentines Day rigmarole?
Book a table here next Friday (14th Feb) and we will give you a complimentary Red Velvet Valentines cupcake!
After the success of my Battenberg with the hidden Union Jack inside I thought it would be fun to make a hidden heart cake for Valentines Day. I found some amazing Cherry Essence and used Black Forest Gateau as the flavour inspiration. There are a few hidden heart cake recipes on the web, but here’s how I made my Black Forest Valentines Hidden Heart Loaf Cake (now that’s a mouthfull!!)
AN IMPORTANT NOTE ABOUT FOOD COLOURING: As a general rule pastes and gels are better than liquid colourings. Make sure you start with a little and gradually as you can always add but you can’t take away! Make sure you have a definite colour that you are happy with before you bake.
You could of course use Raspberry or Strawberry Essence instead of Cherry & bake with a lemon sponge – not substituting any flour for cocoa, and adding Vanilla Essence & Lemon Zest
TIP: Turn your pink cake cut-offs into Truffle Pops!
Just crumble up and mix with enough buttercream (icing sugar & butter beaten together) to bind it together, then shape into balls. Refrigerate for an hour before covering in melted chocolate. You can make these into traditional cake pops too, my favourite Valentines themed ones are dipped in pink chocolate melt (which you can buy in Lakeland) & covered in sprinkles with a Love Heart attached.
I have chosen this delicious cake which falls in to the ‘very easy to make’ category and is a popular afternoon tea choice at the Cafe. This is based on a recipe by the fabulous Mitzie Wilson whose book I used constantly as a student – baking for my flatmates to brighten up our days. Instead of Mitzie’s Marscapone Icing I tend to use Cream Cheese frosting (a cheaper ingredient for a poor student which has now stuck!). I also think this keeps better in the fridge as a Marscapone topping can look pretty sad the next day & nobody wants a sad-looking cake.
Recently voted by one of our customers: the best cake she has EVER had. You can’t beat that for a recommendation! Here’s how I make it:
NB: For the version I make at the Cafe, I make two of these sponges (using decaf coffee) soaked in a slightly Brandy flavoured sugar syrup then sandwiched together with some of the frosting.
Thanks to a suggestion from a twitter friend, here is the first of my new monthly recipe blog! Every month I shall focus on one of our Cafe Retro favourites for you to try at home. I am beginning with THE best chocolate brownie recipe in the WORLD! You will have everyone talking about these beauties…
I often make these for the Cafe & take-away as well as friends & family and they are honestly well worth making. Rich & gooey but not too sweet, this is a very simple recipe requiring no special skills just top quality ingredients.
Some Variations:after the flour has gone in you can add 200g of nuts/dried cherries or whatever else you fancy? Perhaps small sliced slithers of orange zest or ground cardamom?
Tip: to ensure even distribution when adding your bits: pour half the mixture in th tin, then sprinkle on your nuts/fruit etc before covering with the remaining mix. There’s nothing worse than wanting a nutty brownie and only finding one in your slice! My father-in-law taught me this when buying nut chocolate: always feel the underneath of the bar before you buy it!