-17th July 2014-
I am making a cake as a leaving present for my teachers at my pre-school who I miss very much once I start school in September.
I used Nigellas Chocolate Fudge Cake recipe make the huge cupcake & extras as below, you will need to double the mix to do all this.
We just made some minor adjustments to Nigellas recipe by replacing 100g Plain Flour with Self Raising & removing half of the Baking Powder & Bicarb. We also replaced 100g of the butter with a baking spread & used Rapeseed Oil instead of Corn Oil (any oil should be fine.)
You will obviously need a large cupcake baking tray as seen in the pics to do this, but can just make the smaller ones in the paper cases you buy.
 |
| ♥ Back Baking ♥ |
 |
| Weigh out the flours |
 |
| the golden Caster Sugar |
 |
| & the muscavado (we used half light & half dark) The brown sugars give the fudge flavour |
 |
| Then the cocoa powder |
 |
| This will need a sieve |
 |
| In a different bowl crack the eggs |
 |
| Add the sour cream & vanilla |
 |
| & whisk |
 |
| Get Dad or Mum to melt some butter (you can use a microwave, we dont have one, Daddy thinks they are cheating) |
 |
| In a third bowl add the butter |
 |
| Oil |
 |
| & chilled water, it will emulsify & become like a salad dressing. |
 |
| 3 XL mixes ready to combine |
 |
| Pour in the buttery mix first & whisk in |
 |
| Then the egg mix |
 |
| ♥ Yummy ♥ |
 |
| Pour into a cupcake baking tray lined with butter & flour. For even cooking do 3 1/2 cups in the deeper case & 2 1/2 cups for the top. |
 |
| Little cakes |
 |
| & BIG CAKE |
 |
| & a really cheeky Pickle |
 |
| For the frosting whisk together the butter (which daddy diced) & melted chocolate done over a bain marie (or cheaters in the mic) |
 |
| The icing sugar will need sifting do this in a clean dry bowl. |
 |
| Whilst Daddy whisked I added the sugar. |
 |
| Daddy piped the cupcake |
 |
| Some sparkly sugar to finish ♥ |
 |
| Little ones decorated with sprinkles |
 |
| ♥ Woah ♥ |
