Chocolate Apples

Ingredients: 
6 Green Apples
150g Milk Chocolate
Dr Oetker Hundred & Thousands
Dr Oetker Sugar Strands


To Make:

1. Melt the chocolate in the microwave for roughly 1 minute
2. Remove the stem of the apple and push a lollipop stick through the center until secure
3. Coat the apple in melted chocolate and cover with the hundred & thousands or any decoration of you choice
4. Leave the chocolate apple to dry on grease proof paper

Enjoy!

Chocolate Orange Cupcakes

Ingredients:
220g Self Rasing Flour
220g Caster Sugar
220g Butter
50g Coco Powder
4 Eggs

Buttercream Frosting:
125g Butter
300g Icing Sugar
1 tsp Valenican Orange Extract
Orange Food Colouring

To Make:

Preheat your oven to 180°C.  In a large mixing bowl cream together the butter and caster sugar until the mixture is pale and fluffy. Gradually add in the eggs and fold the flour and cocoa powder into the cupcake mixture. Spoon the mixture evenly into 12 paper cases and bake in the oven for 10-15 minutes, until golden. 

For the buttercream frosting beat the butter until smooth and gradually sieve the icing sugar, mixing until combined. Once the buttercream frosting is smooth add the teaspoon of valenican orange extract and a few drops of orange food colouring. Pipe the buttercream on top of each cupcake and decorate to taste, I used a segment of a Terry's Chocolate Orange and sugar paper skulls.          


                                 

    



Enjoy!

Eyeball Cakepops

Ingredients 
120g Self Raising Flour
120g Cater Sugar
120g Butter
3 Eggs 

For The Decoration:
Vanilla Candy Melts 
Blue, Black and White Royal Icing

To Make:
Preheat your oven to 180°C. In a large mixing bowl cream together the butter and sugar until light and fluffy. To the cake pop mixture gradually add the 3 beaten eggs and sieved self raising flour. Spoon the mixture into the silicone cake pop mould and securely place the other mould on top. Bake in the oven for approximately 20 minutes and leave to cool. 

Once cooled remove from the mould gently. Melt the candy melts in the microwave, once melted dip a cake pop stick into the vanilla melts then place into the cake ball. Once all cake balls have sticks, coat them by dipping into the candy melts. 

For the decoration, I made my cake pops into eyeballs by covering the cake pop with white royal icing. I made the pupil out of black icing and the iris using blue icing.  To finish off the look of the eyeball I used a red edible ink pen to draw the detail of vein on the eyeball.

Enjoy!

Halloween Cupcakes

Ingredients:
220g Self Raising Flour
220g Caster Sugar
220g Softened Butter
4 Eggs
2 tsp Vanilla Extract
3 tbsp Whole Milk

Buttercream Frosting:
125g Softened Butter
300g Icing Sugar
1 tsp Vanilla Extract
1 tbsp Whole Milk
Green Food Colouring

To Make:
Preheat your oven to 180°C.  In a large mixing bowl cream together the butter and sugar until the mixture is pale and fluffy. To this add the eggs and the vanilla extract, beat well until smooth. Fold the sifted flour into the mixture adding a little milk. Spoon the mixture evenly into 12 paper cases and bake in the oven for 10-15 minutes, until golden. 

For the buttercream frosting beat the butter until smooth and gradually add the icing sugar mixing until completely combined. Once the buttercream frosting is smooth add the vanilla extract, one tablespoon of milk and a few drops of green food colouring. Pipe the buttercream on top of each cupcake and decorate to taste, I used sugar paper shaped as bats and editable green sprinkles.

Enjoy!

Peanut Butter Fudge

Ingredients: 
300g Chocolate Chips
1 Can of Condensed Milk
1 Bag of Reeces Mini Peanut Butter Cups


To Make:
Line a 28x18cms baking tray with the Reeces mini peanut butter cups. Next step is to pour the condensed milk and the chocolate chips into a microwavable bowl and microwave for periods of 30 seconds stirring in between until completely smooth.

Pour the ingredients into the baking tray on top of the Reeces cups spreading evenly. For the finishing touches cut some of the Reeces pieces and sprinkle on top. Leave for an hour sitting at room temperate then place into the fridge to set. To serve cut into squares.

Enjoy!

Custard Squares

Ingredients: 

8oz Caster Sugar

6oz Butter

3oz  Evaporated Milk

1pk Custard Powder

8oz Shortcake Biscuits

2 Bars of white chocolate for the topping 

To Make:

In a saucepan melt together the caster sugar and butter, once melted add the evaporated milk and boil for a few minutes. Crush the shortcake biscuits finely and add to the boiled ingredients with the pack of custard powder.

Once fully combined pour onto a baking tray and leave to cool. Melt the two bars of white chocolate and pour on top, leave to cool at room temperature for an hour then place in the fridge until fully set. Cut into squares to serve.

Enjoy!

Syrup Krispie Cakes

Ingredients:
4oz Butter
4oz Toffee
4oz Marshmallows
Rice Krispies to bind 

To Make:

In a mixing bowl add together the butter, toffee and marshmallows. Place in the microwave a heat for periods of 30 seconds until fully melted. Once completely melted, gradually add in the rice krispies till that you get the right consistency. Using a ice cream scoop, scoop the ingredients into their individual cases. 

Enjoy!

Two Toned Vanilla Cupcakes

Ingredients: 
220g Softened Butter
220g Caster Sugar
4 Eggs
2 tsp Vanilla Extract

220g Self Raising Flour
3-4 tbsp Whole Milk

Vanilla Cream Frosting:
500g Caster Sugar
200g Butter
1 tsp Vanilla Extract
2 x Dr Oetkar Gel Food Colour

To Make:
Preheat your oven to 180°C. In a large mixing bowl cream together the butter and sugar until the mixture is pale and fluffy. To the ingredients add the eggs and the vanilla extract and beat well until smooth. 

Fold the sifted flour into the mixture adding a little milk. Spoon the mixture evenly into 12 paper cases and bake in the oven for 10-15 minutes, until golden. 

For the frosting, beat together the butter and sugar. Once smooth add the vanilla extract and whipping cream until the correct consistency for piping. Half the vanilla cream frosting into two bowls and add a few drops of the gel food colouring of your choice. To pipe, place one of the frosting into one half of the piping bag and the other frosting into the opposite side and pipe on top of each cupcake.

Enjoy!

Chocolate Button Cupcakes

Ingredients: 
220g Softened Butter
220g Caster Sugar
4 Eggs
2 tsp Vanilla Extract

220g Self Raising Flour
3-4 tbsp Whole Milk



Vanilla Cream Frosting:
500g Caster Sugar
200g Butter
1 tsp Vanilla Extract
1-2 tbsp Whipping Cream
12 Chocolate Buttons


To Make: 
Preheat your oven to 180°C.  In a large mixing bowl cream together the butter and sugar until the mixture is pale and fluffy. To the ingredients add the eggs and the vanilla extract and beat well until smooth. 

Fold the sifted flour into the mixture adding a little milk. Spoon the mixture evenly into 12 paper cases and bake in the oven for 10-15 minutes, until golden. 

For the frosting beat together the butter and sugar. Once smooth add the vanilla extract and whipping cream until the correct consistency for piping. Pipe on top of each cupcake and finish by placing a chocolate button on top of each one. 

Enjoy!

Mars Bar Squares

Ingredients:
4 Mars Bars 
4oz of Butter
4oz of Rice Krispies 
150g Milk Chocolate

To Make:
Line a baking tray approximately the size 28x18cm with grease proof paper. In a glass bowl over bowling water melt the mars bars and butter together until completely smooth. Once melted gradually add all of the Rice Krispies mixing well. 

Spoon the mixture into the baking tray and leave to cool. Whilst cooling melt the chocolate and pour over the Krispies mixture spreading the chocolate over evenly. Set side to cool and chill in the fridge until set. Once set cut into square and serve.

Enjoy!

Millionaire Shortbread

Ingredients: 

Shortbread - 250g Plain Flour
                   - 75g Caster Sugar
                   - 175g Softened Butter

Caramel - 100g Softened Butter
               - 100g Light Muscovado Sugar
               - 2 x 397g Cans of Condensed Milk

Topping - 200g Milk Chocolate

To Make:

Preheat your oven at 180°c. For the shortbread base, in a large mixing bowl sieve together the caster sugar, plain flour and rub in the butter until combined, forming the shape of a ball. Once all the ingredients are kneaded together take your baking tray roughly the size 28x18cms and press the shortbread mixture evenly out in the tin, pricking with the fork. Bake in the oven for 20 minutes until a nice golden colour. Once cooked leave to cool at room temperature ready for the caramel.





For the caramel layer, melt the butter in a saucepan adding the sugar and the 2 tins of condensed milk. Bring the ingredients to boil stirring continuously. Once boiled reduce the heat, letting the caramel simmer whilst continuing to stir until the caramel thickens. Leave to cool and pour on top of the shortbread.











For the topping, melt 200g of chocolate in a glass bowl over hot water. Once melted pour over the caramel and leave to cool before cutting into evenly sized pieces.

Enjoy!

Creme Egg Cupcakes

Cupcake Ingredients: 
110g Plain Flour
20g Cocoa Powder
140g Caster Sugar
110g Butter
2 Eggs
1 tsp Vanilla Extract
3 Creme Eggs

Vanilla Icing Ingredients:
70g unsalted butter
170g Icing Sugar
1 tsp Vanilla Extract
1 tbsp Whole Milk

To Make:

Preheat your oven to 180°C and line a muffin tray with 12 cupcake cases. In a large mixing bowl cream together the butter and caster sugar until it is a light pale colour. Beat in the eggs and add the vanilla extract to the cake mixture. Next step is to gradually fold in the sifted flour and cocoa powder to the cake mixture and mix together. Spoon the cupcake mixture half filling the cases and place in the oven to bake for 10-15 minutes until nice and golden.

For the vanilla icing, in a mixing bowl beat the butter until it is pale and fluffy, to this add half of the icing sugar mixing together well so that you are left with no lumps. Slowly beat in the vanilla extract, the milk and add the rest of the icing sugar into the bowl and beat well until you get the right consistency to pipe with.

For the centre of these cupcakes we are going to melt creme eggs in the microwave and add them to the cupcake. Firstly, we have to take each cupcake a cut out the centre, enough to pour in the creme eggs. Once all the cupcakes are filled place the cake back on top and pipe the vanilla icing on top. To finish with I sprinkled some milk chocolate vermicelli on top of the icing for the decoration.

Enjoy!

Hot Cross Buns

Ingredients: 
500g Strong Bread Flour
225ml Full Fat Milk
50g Butter
1 tsp Salt
75g Caster Sugar
7g Easy Blend Yeast
1 Egg
150g Sultanas
2 tsp Cinnamon
1 tsp Mixed Spice

To Make:

To make hot cross buns the first step is to boil the milk in a saucepan, once the milk is boiled take it off the heat and stir in the butter, setting aside to cool.

In a mixing bowl add the flour, caster sugar, salt, yeast, cinnamon and mixed spices. Make a well in the centre of the mixture, pouring in the milk and butter then add the egg. Mix well bringing the dough together with your hands.

On a lightly floured surface, knead the dough for roughly 5 minutes until the dough is smooth and elastic. Place into a bowl and cover with cling film, leave to prove for one hour.

Having left the dough to rise for an hour take if out from the bowl and knead in the sultanas mixing them throughout the dough, place back into the  bowl to prove for another hour.

After the hour or once the dough has doubled in size remove from the bowl and evenly divide into 12 pieces. place on a baking tray and pipe the crosses on the buns using flour and gradually add the water to get the desired thickness for piping.

Place in oven at 200°C for 15 minutes until golden brown. For a glaze heat up apricot jam and brush on top of each hot cross bun.

Enjoy!

Creme Egg Frosted Cupcakes

Ingredients:
220g Self Raising Flour
220g Softened Butter
220g Caster Sugar
4 Eggs
2 tsp Vanilla Extract
3-4 tbsp Whole Milk

Creme Egg Frosting:
500g Icing Sugar
200g Butter
1 tsp Vanilla Extract
1-2 tbsp Whipping Cream
6 Creme Eggs

To Make:
Preheat oven to 180°C. Cream together the butter and sugar into a large mixing bowl until pale and fluffy. Beat in the eggs gradually and add the vanilla extract. 

Next fold the sifted flour into the mixture adding a little milk. Spoon the mixture evenly into 10 paper cases filling them. Bake in the oven for 10-15 minutes, until golden.

For the frosting, in a mixer, beat together the icing sugar and butter until smooth. Add in the vanilla extract and cream and mix together. Next cut the creme eggs in half and gradually add them to the mixer increasing the speed. Continue mixing the frosting until you get the correct consistency to pipe with.

Enjoy!

Chocolate Easter Nests

Ingredients:
90g Shredded Wheat
250g Cadbury Milk Chocolate
2 Bags of Cadbury Mini Eggs

To Make:
Break up the chocolate into small cubes and melt in a bowl over a pan shimmering water. Once all the chocolate has melted add the shredded wheat, mixing together until all the chocolate has coated the shredded wheat.

Evenly spoon the chocolate shredded wheat between the 12 cupcake cases and place three of the Cadbury mini eggs on each for the decoration. Leave in the fridge for 1 hour until set.

Enjoy!

Rock Buns

Ingredients:
225g Self Raising Flour
100g Butter
50g Raisins
100g Demerara Sugar
1 Egg
2-3 tbsp Milk
Pinch of Salt

To Make:
Preheat oven to 200°C. In a large mixing bowl sift together the flour and salt. Cut the butter into small pieces and rub into the flour until the mixture resembles breadcrumbs.  Add the raisin, sugar, the beaten egg and the milk and stir together until a dough forms.

Lightly grease a tray a roll out 12-15 even balls, place in the oven and bake for 15-20 minute until golden brown. 

Enjoy!

American Pancakes

Ingredients:
225g Plain Flour
2 Eggs
300ml Whole Milk
4 tsp Baking Powder
2 tsp Golden Caster Sugar

To Make
In a large mixing bowl, sieve together the plain flour, baking powder and mix in the sugar.

Make a well in the centre of the mixture then add the milk and eggs. Whisk together until pancake batter forms and leave to stand for at least 30 minutes. Leaving the batter to stand for half an hour allows the flour to fully absorb the liquid making the batter thicker.

Lightly grease a hot frying pan with butter. Ladle the pancake batter into the pan and cook for a couple of minutes until the top of the pancake bubbles then flip the pancake over to cook the opposite side. Repeat this until the batter is finished, you should be able to make approximately 18 pancakes depending on the size of them.

Place on a plate to serve and pour maple syrup over the top.

Enjoy!

Jammie Dodger Biscuits

Ingredients: 
100g Unsalted Butter
140g Caster Sugar
1 Egg
200g Plain Flour
1/4 tsp Cream of Tartar

For The Centre:
100g Seedless Strawberry Jam
220g Icing Sugar
70g Unsalted Butter
20ml Whole Milk
1/4 tsp Vanilla Extract

To Make
Preheat oven to 170°C. To make the jammie dodger biscuits beat together the butter and sugar until light and fluffy. Add in the egg and whisk until ingredients fully mixed together. Sifted together into the bowl the plain flour and cream of tartar fold into the mixture until a dough forms.

Lightly dust a work surface with flour and roll out the dough to the thickness of 4mm. Using a cookie cutter cut out 32 biscuits, this with form 16 jammie dodgers. On half on the cookies use a star shaped plunger and cut out a star in the centre of the biscuits. Place them on a baking tray and bake for 10-15 minutes until golden brown. 

For the centre of the biscuits, mix together the icing sugar, butter, milk and vanilla extract into a mixing bowl until a frosting forms . On one half of the biscuits spread strawberry jam and one the other spread the vanilla frosting and sandwich together to form the jammie dodgers.

Enjoy!

Vanilla Heart Cupcakes

Ingredients:
110g Softened Butter
110g Caster Sugar
2 Eggs
1 tsp Vanilla Extract
110g Self Raising Flour
1-2 tbsp Whole Milk

Vanilla Cream Frosting:
500g Caster Sugar
200g Butter
1 tsp Vanilla Extract
1-2 tbsp Whipping Cream

To Make
Preheat oven to 180°C. Cream together the butter and sugar into a large mixing bowl until pale and fluffy. Beat in the eggs gradually and add the vanilla extract. 

Fold the sifted flour into the mixture adding a little milk. Spoon the mixture evenly into 12 paper cases 1/2 filling them. Bake in the oven for 10-15 minutes, until golden. 

For the frosting beat together the butter and sugar. Once smooth add the vanilla extract and cream until the correct consistency for piping. For this recipe I also added a few drops of red food colouring so the frosting would turn a pale pink. 

For the decoration, lightly dust a surface with icing sugar and roll out royal icing until a thickness of 3-4mm. Using a heart shaped icing plunger, cut out roughly four or five hearts per cupcake.