blog

Chocolate Mud Cup Cakes

Posted on 06/20/2014
by Jeanette

Chocolate Mud Cakes

Ingredients:

350 g dark chocolate pieces

225 g butter

600 ml water

3 eggs

400 g sugar

400 grams self-raising flour

Method:

 

  1. Line cake pans with parchment paper and grease the sides. Preheat oven to 170C/325F.
  2. In a saucepan over low heat, heat chocolate, butter and water. Stir frequently until melted and smooth. Remove from the heat and cool slightly.
  3. In a large bowl, lightly beat the eggs. Gradually beat the cooled chocolate mixture into eggs.
  4. Whisk sugar and flour into the chocolate mixture, continue beating until smooth and well blended.
  5. Pour mixture into cake pans. Bake for 40 minutes or until the cakes are done.

 

Chocolate Glaze

16 oz. (3 cups) chocolate
1/2 cup whipping cream
6 tablespoons butter
Place all ingredients into microwave safe bowl.  Microwave for 25 seconds.  Stir.  Place
in microwave for a few seconds at a time until ingredients are warmed and chocolate
is melted.  Do not overheat.  Remove from microwave and stir until glaze is shiny and
all ingredients are well blended.  This icing is best if used immediately; however, if you
need to use at a later time, heat no more than 4 seconds at a time, as mixture is very
sensitive.  Yields 2 cups.
*Hint- If icing sets up before all cupcakes are glazed, place glaze in microwave for
three second intervals, stirring thoroughly between each interval.

 

 

Victoria Sponge Cup Cakes

Posted on 06/20/2014
by Jeanette

Victoria Sponge – Cup Cakes

 

This is a very light sponge like cup cake that turns to a golden colour. The cake has an even aerated crumb. The top is flat and almost sunken.

 

This recipe makes for about 20 cup cakes. Do not fill more than 2/3 as the dough will spill over the side and make a large flat top.

 

This cup cake should be consumed on the day that it is made or the very next day as it will dry out quickly.

 

Preheat the oven to 350 F or 325F for convection oven

180 C or 165C for convection oven

 

200g Self raising flour

1 cup sugar (250ml)

4 large eggs

1 ¾  stick butter -  170g

 

Beat the butter and sugar till light and fluffy. Add the eggs and beat till well incorporated and mixture is light and airy

Mix the flour in at a low speed

Fill the cup cake liners 20 no more than 2/3 full

 

Bake for about 15 – 20 minutes or until golden

 

 

Recipe compliments of Jeanette’s Cakes

 

Chocolate Easter Egg Dessert

Posted on 04/12/2014
by Jeanette

Ingredients:

6 Kinder eggs or any other hollow chocolate egg

For the Egg white

150g Cream Cheese

1  – 2 tablespoons milk

60g sifted Powdered sugar

1 teaspoon Lemon juice

1/2 teaspoon Vanilla Extract

125ml whipping cream  (35% milk fat)

For the yolks

2 teaspoons Mango or orange juice

1 tablespoon Apricot jam

1 tablespoon Butter

Recipe:

Dip a sharp knife into a jug with hot water and remove the cap of the egg (the pointy side of the egg) About a 1/3 will be good.

Mix the cream cheese, milk, vanilla extract, lemon juice and sugar with a bowl with a handheld mixer or the bowl of your stand mixer until it is light and fluffy

Beat the cream till light and fluffy

Fold the cream into the cream cheese mixture. Do not overbeat or the mixture will become runny.

Spoon or pipe the mixture into the prepared chocolate eggs and set in the

Refrigerator for 30 minutes

 

Heat the Apricot jam, butter and juice in the microwave and mix. Chill this

mixture as well.

Spoon or pipe small quantities of the “yolk” on top of the “white”

 

These eggs can easily be made 1 – 2 days ahead of time. Just keep them covered

Remove the eggs from the refrigerator 10 minutes before serving.

Water colour painting – with Atanur Dogan

Posted on 03/17/2014
by Jeanette

We are so fortunate to have Atanur Dogan as a guest instructor at Jeanette’s Cakes this summer. Atanur is rated as one of the top 5 Water colour artists in the world. He is not only a great artist but a wonderful teacher. If you love art you will love this class and learn so much.

Age: 10 – adult

Date: July 10 & 11

Time: 1:00 – 5:00 (4 hours)

$105.00 + HST

Place:  Jeanette’s Cakes

here are some examples of some Master pieces Atanur Dogan Art 

Image
Terri – Age 13

Ginger Bread Cookies

Posted on 11/19/2013
by Jeanette

Christmas is on our door step and it is time to bring out the cookie sheets, sugar and spices.

I have a no fail Gingerbread Recipe for you

This recipe will make large quantity of Cookies,of course  it does depend on the cookie cutter size that you will be using

Bakers tips:

Make the dough the day before baking

Let the dough rest in a cool place and keep it covered

Leave enough room around each cookie, the cookies will expand

Let the cookies cool on a cake rack

Dust the cookies with Icing Sugar or a icing sugar glaze

Ingredients:

120ml Water

100g Honey

100g Treacle

15g Ground Ginger

15g Ground Cinnamon

15g Ground Cloves

1 Pinch of Salt

330g Butter

1 tsp Bicarbonate of Soda

750g Flour

Method:

Bring the water, honey, treacle, and brown sugar to the boil

Cut the butter into cubes

Use a whisk to fold in the ginger, cinnamon, cloves, pinch of salt and butter cut into cubes

Add the bicarbonate of soda

Leave to cool to room temperature

Knead the flour into the dough mixture

Leave the dough in a cool place overnight

Roll the dough out on silpat or baking mat, use dowel sticks or dough rods to roll the dough out into an even thickness of approximately 5 – 7mm. Alternatively sprinkle flour on your work surface and roll and cut out your cookie shapes

Bake in preheated  oven of 170 C or 340 F for 8-10 minutes

Cool on a cake rack

 

 

  • Categories