Cadbury’s Twirl Ice-Cream Cupcakes – Bake of the week

cadbury's twirl ice-cream cupcakes

There’s not just Cadbury’s Twirl ON these cupcakes, there’s Twirl IN them too! AND in the sauce! A triple dose of chocolatey-ness!

Last week, Cadbury’s asked me if I could find it within myself to come up with a recipe using their chocolate bars. I managed to drag myself off the sofa to stick the oven on & came up with my good old Chocolate Cupcakes. Its been a fair old warm week in St Helens (not often I get to say THAT!) so the recipe needed an injection of cool with some ice-cream to even out the creamy chocolate. I’m a bit obsessed with Baked Alaska’s so went down the route of hidden ice-cream in the cupcakes. Dead easy, just scoop out about 1/3 of the cupcake and insert a tablespoon of ice-cream then squeeze the lid back on.

hidden ice-cream cupcakes

I wondered if the cupcakes wouldn’t be quite chocolatey enough but they were great. Lovely and light with plenty of taste – the added chocolate sauce and crumbled Twirls definitely helped though!

cadbury twirl recipe

 

Cadbury’s Twirl Hidden Ice-Cream Cupcakes

Serves 16
Prep time 10 minutes
Cook time 18 minutes
Total time 28 minutes
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Occasion Birthday Party, Casual Party
These cupcakes are perfect for freezing before the sprinkle of extra chocolate bar and sauce is added.

Ingredients

  • 200g Butter
  • 200g Light Brown Soft Sugar
  • 4 Eggs (Separated)
  • 3 packets Cadbury's Twirl
  • 2 teaspoons Cocoa Powder
  • 4 tablespoons Double Cream
  • 4 tablespoons Milk
  • 200g Self-Raising Flour
  • Vanilla Ice-Cream (Approx 1tablespoon per cupcake)

Directions

Chocolate Cupcakes
Preheat the oven to 170C and line 16 cupcake mould with cupcake cases. I like fairly substantial sized cupcakes so if you want to make smaller ones, you may get up to 20 out of the mixture.
Using an electric mixer,cream together the butter and the sugar. Add the egg yolks, one at a time - Scraping down the bowl after each addition. Add the vanilla extract and mix through.
Crumble one of the Twirl bars into a microwaveable bowl and mix with 2 tablespoons water and melt at 20 second intervals until just melted. Allow to cool for a few minutes.
Add one tablespoon of the SR Flour & 1 teaspoon of cocoa at a time until just all combined.
Whisk the egg whites until they come to stiff peaks.
Mix the chocolate into the butter/sugar/egg mixture and fold in the egg white mixture.
Bake for 18-20 minutes until a skewer comes out clean and allow to cool
Chocolate Sauce
Crumble one of the other Twirls and the remaining teaspoon of cocoa powder into a small pan and add the cream/milk - Melt on a low heat until the chocolate is just melted.
Decoration
Using a small teaspoon, scoop out about 1/3 of the cooled cupcake and replace with a spoonful of vanilla ice-cream. Try to press down the top of the cupcake that you have just removed - You may not be able to use it all, just the crispy 'lid' will disguise the ice-cream. Crumble the last remaining Twirl and use to sprinkle over the cupcakes. Add a drizzle of the sauce. Eat immediately.

One of my most favourite flavours ever, has to be Passion Fruit. Its really not used often enough for my liking – I have awarded Bake of the Week to Kirsty from Hijacked by Twins for her Passion Fruit Cake which looks simply oozing with taste! Kirsty was one of our first and most prolific entrants for Bake of the Week – it is completely lovely to see her back after a short break.

passion fruit cake recipe

Plenty of other entrants too for which I’m very grateful – Especially as time has been against me this fortnight with posting. Anyone else sooo relieved that school is coming to an end?

Lots of lemon around in the baking world at the moment – some delicious looking fruity bakes in general too. I’m always in awe of people who can get a successful strawberry bake without sogginess!

online baking group

1. All About You Blog – Courgette & Lemon Cake – This looks so light and fluffy, just mmmm :-)
2. Julie’s Family Kitchen – Toffee Shortbread - Anything with toffee in it, is a winner for me – These are definitely on my To Be Baked List.
3. Hay in a Day – Lemon Tart - I’m in awe of the pastry skills of this woman! So thin and that tart looks so neat.
4. Lancashire Food – Ginger Zinger Cake - Another speciality flour for the GF bakers!
5. Baking Queeen – Lemon & Blackberry Cake - Brilliant combination of flavours, I bet this has real zing!
6. What Claire Baked – Strawberry & Lemon Roulade - I think I’m a little bit addicted to roulades – I love how awesome they look but how quick they are to prepare.

Thanks to everyone who volunteered to help host Bake of the Week during the holidays – I will be in touch over the next few days.

The linky to next week’s Bake of the Week is now open – Please add the badge to your post and spread the word about our group. If you have chance and can comment on some of the other entries, that would be fab too! I’m so behind this week so I am going to leave this link open until a week on Monday – 28th July (Where did July disappear to?)

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Many Thanks to Cadbury’s who supplied me with plenty of bars of chocolate to help with this recipe (and some extra for the writing up part too!). Cadbury’s have asked me to share details of a competition available where you can get a sculpture of your favourite item made IN CHOCOLATE! Entry is through special promotional packs of chocolate (including Twirls) For more details please visit http://www.freethejoy.cadbury.co.uk/ There’s also the change to win other prizes worth up to £5000!

As usual I’m entering this recipe into Emily’s Recipe of the Week, Vicki’s Tasty Tuesdays and Lucy’s Cook, Blog, Share

CookBlogShare

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Toffee & Pecan Roulade – Bake of the Week

toffee pecan caramel roulade

Remember the caramel recipe from last week? I promised that there would be follow up recipes, using the leftover caramel (well, the bits I didn’t eat straight off the spoon!). This is a dessert that me & Mr C buy as our treat once in a while. It bugs me every time I buy it though, because I know that I could make it.

And I finally did! And it was fantastic. And it was twice the size and at least half the price of the shop bought version!

 

Toffee Pecan Meringue Roulade

Serves 8-10
Prep time 15 minutes
Cook time 18 minutes
Total time 33 minutes
Meal type Dessert
Misc Child Friendly, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party
Much bigger than the shop-bought versions! This meringue roulade is easy to make and so deliciously light. Serve with loads of caramel sauce and a sprinkling of pecans.

Ingredients

  • 5 Egg Whites
  • 260g Caster Sugar
  • 1 teaspoon Cornflour
  • 1 teaspoon White Vinegar
  • 100g Pecan nuts (Chopped into small pieces)
  • 284ml Double Cream
  • 6-8 tablespoons Caramel (See Coconut Sponge with caramel sauce post for recipe details)

Directions

Preheat the oven to 160C and line a suitable oven tray or swiss roll tray with baking parchment
Whisk the egg whites until you get stiff peaks
Slowly (and I mean really slowly) add the sugar - No more than a dessert spoon at a time. Keep mixing at a medium speed. You should still have a fairly stiff mixture.
Very gently, fold in the cornflour and the vinegar.
Spread evenly on the baking tray and smooth with a spatula. Sprinkle on 30g of the pecan nuts on top of the meringue & Bake for 16-18 mins until golden
Remove from the oven and allow to cool completely. Use this time to whisk your double cream until it is thick. and get your caramel out of the fridge to help it spread more easily.
Turn over the meringue onto another piece of baking parchment (some of the pecans will fall off) and peel away the cooked paper gently. Using a knife, cut about 1cm in (only 1/2 way through the meringue) - This will help the meringue roll more evenly.
Spread the caramel over the meringue - I ended up with some areas that had huge blobs but this adds to the taste. Spread over the cream too and sprinkle the remaining pecans over the cream.
Start to roll, using the paper to guide you and keeping the roll as tight as you can.
Eat a huge chunk with a cup of tea (even at 24C a cuppa tastes brilliant!) and keep the rest in the fridge. Will keep for up to 2 days.

Let me know how you get on – I’m particularly intrigued how people that usually buy this find the homemade version!

 

  portion toffee pecan roulade

Huge variety of bakes for this week’s Bake of the Week. It was really difficult to choose one that struck me. I’ve gone with Eileen from Et Speaks From Home’s Lavender Shortbread. I was watching Breakfast news this morning (a very rare occasion in-between episodes of Ben & Holly) and they were reporting from a field of lavender. The news reporter was pretending to like the lavender biscuits she was eating all in the name of tv. There would be no preceding with Eileen’s biscuits – they look wonderful. Such an event bake and fantastic photos!.

lavender biscuits

Chocolate featured massively in this week’s bakes. Here are the entries …

chocolate bakes

1. Cadbury’s Marvellous Mix Ups Piñata Cake from Mummy Mishaps. How amazing does this look? I bashed my first edible piñata this week and loved the experience!
2. Delicious looking and so neatly presented Cocoa Molasses Fudge from The Lass in the Apron
3. Jen from Mum In The Madhouse has been baking with her kids this week and produced these luxurious Chocolate Pots. And guess what? She even says they are healthy-ah! Does that mean we can have 2?
4. I can’t get over Marie’s Snickers Stuffed Peanut Butter Cookies with their gooey centres – Just pure bliss!
5. If you go over to the Chocolate Log Blog today, you sure of some Chocolate Waffles with Lemon Curd & Strawberries – The colours in this post are incredible!
6. Rocky Road was and still is, one of my favourite things to make with the kids 0 Mummy Whiskers has incorporate Alpha Bites into her Alphabet Rocky Road (the baked ones not the frozen potato version!)

If chocolate isn’t your thing, there were plenty of other bakes available too. Seriously, I’m bowled over by how many of you play along with my in Bake of the Week – Thanks loads!

bake of the week linky part 2

7. I actually gasped when I saw this masterpiece: A Brazilian Baked Custard Coconut Flan from Vohn’s Vittles – Oh how I wish I liked Custard! The shape is so precise – a centrepiece for any celebration! Fantastic.
8. The colours again on this Strawberries & Cream Cheesecake look so inviting. I love that very pale pink – so very different to the colour of shop bought cheesecakes.
9. Rebecca from AAU Blog made me chuckle with her No-Bake Muesli Bars – Now that’s how to make breakfast appealing!
10. A throw back to my childhood with In the Playroom’s Easy Jam Tarts – Again, Anna has been baking with the kids this week.
11. Another wonderful creation from Jenny at MummyMakesCakes – An Elsa’s Ice Palace – I know many a young lady who would LOVE this!
12. And last but in no way least, the most luscious Strawberries & Cream Naked Cake from Lucy at SuperGoldenBakes – I know the stress of making these naked cakes and to get the bake so even and neat show true skill. Just WoW! (PS Its up to you if you want to eat it whilst naked!)

The linky is now open for next week’s – I know I’m late so I’m giving you until Tuesday morning to enter before I close the link). If you would be so kind to add the badge to the bottom of your posts, that would be fantastic. Thanks x

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I’m trialling the InLinkz linky tool as no-one (including me) liked the previous way of linking – If its any better or worse, please feel free to say!

REQUEST: I’ll be off on my hols in a few weeks and would love Bake of the Week to continue in my absence. If anyone is interested in hosting for a week, please shout! You seriously can’t do any worse a job than me! Thank you!

I’m linking up as usual to a few fellow links:

Emily at A Mummy Too’s Recipe of the Week, Vicki at Honest Mum and Lucy at SupergoldenBakes

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Toasted Coconut Sponges with Caramel Sauce – Bake of the Week

toasted coconut sponge with caramel sauce

This Caramel sauce is definitely my new addiction. Paired up with the delicious taste (and chewiness) of Toasted Coconut in a light sponge – You have a dessert made in heaven.

These little cake are just as good made into a large cake (I have a large version cooling in the kitchen as I type) and again work equally well with Buttercream frosting but with the caramel sauce?? Just wow!

The great news about the caramel sauce is that it is super easy to make, makes tons and I will be producing loads of recipes over the next few days that you can use it in. Or you can just eat it from a spoon on its own! Slurp!

thick caramel sauce recipe

 

Toasted Coconut Sponges with Caramel Sauce

Serves 10+
Prep time 20 minutes
Cook time 50 minutes
Total time 1 hours, 10 minutes
Meal type Dessert, Snack
Misc Pre-preparable, Serve Cold, Serve Hot
Occasion Birthday Party, Casual Party
Light toasted coconut sponge cake with a smooth, creamy thick caramel sauce

Ingredients

  • 185g Unsalted Butter
  • 250g Caster Sugar
  • 3 Medium Eggs
  • 1 tablespoon Vanilla Extract (plus one teaspoon for the caramel sauce)
  • 220g Self Raising Flour
  • 180ml Milk (I use Semi Skimmed which works out fine)
  • 100g Toasted Dessicated Coconut plus extra for decoration (Cook on a baking tray at 180C for 6 minutes - Keep folding over to ensure an even toast)
  • 200g Granulated Sugar (Caster is too fine and will burn more easily)
  • 90g Butter (Room Temperature)
  • 1 teaspoon Vanilla Extract
  • 120ml Double Cream

Directions

Sponge Cakes
Preheat the oven to 180C. Line a 9" cake tin if you are making a large cake or use cupcake liners if making cupcakes. I used a silicone mould and greased it using butter and sprinkling plain flour round the mould.
Using an electric mixer, whisk the first lot of butter and the caster sugar until light and fluffy (about 3 minutes)
Beat the eggs and add them one at a time, scraping down the bowl after each addition. Add the vanilla.
Alternate adding a spoonful of the flour and a splash of milk until it is all used up and just combined.
Add in the toasted coconut and fold in gently.
Bake for approx 40-50 minutes for a large cake and 18-22 minutes for cupcakes
Thick Caramel Sauce
Meanwhile you can be making the caramel sauce. In a large pan, add the granulated sugar and heat. Keep stirring with a spatula (Be careful not to get any on you!) It will turn into a liquid - Do not worry if you get some crystals - As soon as these have dissolved you will know its ready.
Take off the heat and add the soft butter. Stir through quickly and put back on a slow heat until it has just melted. Remove from the heat again.
Add the last tsp of vanilla and then the cream, Whisk with a small hand whisk until all combined and allow to cool.
Once the cakes have cooled, drizzle a tbsp of caramel over each one and sprinkle some more toasted coconut on top. This is gorgeous served with vanilla ice-cream.
Place any leftover caramel sauce in a sterlized jar and place in the fridge. It will thicken up as it cools completely.

Can you believe a week has gone since my last Bake of the Week roundup? It only seems like yesterday but still lovely to see people getting involved.

While this week’s recipe from me is focussing on mini sponges, I’m going to choose My Little Italian Kitchen as this week’s Bake of the Week. Alida shares with us her Almond Chocolate Speculaas which she describes as Addictive Mini Bites. I’m sure they are! Congratulation also go to Alida for winning the Uniform Foodies Challenge that I got involved with a couple of weeks ago.

almond chocolate cakes

Its that lovely season when Berries are ripe and so good to include in bakes – Let me present you with The Berry Collection!

Bake of the week berries

From Left to right:

bake of the week

As usual, we also had some really individual bakes: From Left to Right ..

  • Brazilian Banana & Chocolate Chip Tapioca Cake – A super gluten free bake made using tapioca flour. This lady is ingenious with her creations!
  • A wonderfully neat BritPop cake from Julia at WannabeFoodie. Julia did a brilliant job keeping me company at BritMums and I think she’s still sane!
  • A #BoredomBake (her words, not mine) from Claire at Life, Ninja Killer Cat in the form of this delicious looking Carrot Cake

The link is now open for this week’s Bake of the Week. Don’t forget to spread the word – I will spread your posts all across the internet too! Any bakes welcome as usual – Savoury or sweet – as longs it has been near an oven, that is fine. I’ll be doing my Baking round up for Foodies100 over the next coming days so will be looking closely for any flavour combinations that you use. Its my chosen topic of the month.

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As usual I’m linking up to a few people…

Emily at A Mummy Too’s Recipe of the Week, Lucy at SuperGoldenBake’s Cook Blog Share, and Honest Mum’s Tasty Tuesday

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Cherry Streusel Loaf Cake – Bake of the Week

cherry loaf cake bake of the week

The Costello Kitchen was closed for a few days last week (to baking – we still manage to eat other things than cake!). BritMums and school stuff seemed to take over. The ovens are back on with a vengeance today though.

I started with something hearty and easy to make – I reckon we can get away with calling this Cherry Loaf Cake ‘rustic’ – Is that code for ‘A bit of a mess’?

I’ve got the knitting needles out as you can see from the photo above – I’m determined this will be a calmer week and I’ll get some relaxation time. Its not looking likely so far though!

Cherry Streusel Loaf Cake

Serves 10
Prep time 20 minutes
Cook time 1 hour, 10 minutes
Total time 1 hour, 30 minutes
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Serve Cold
Occasion Casual Party
Light summery sponge cake with hidden cherry gems and a crunchy streusel topping - Perfect for picnics!

Ingredients

  • 1oz Plain Flour
  • 1oz Butter (Very cold - cut into small chunks)
  • 1.5oz Demerara Sugar
  • 0.5oz Flaked Almonds
  • 6oz Melted Butter (Left to cool for at least 5 minutes)
  • 6oz Caster Sugar
  • 3 Eggs (Whisked)
  • 1 Zest Lemon
  • 100g Greek Yogurt
  • 3 tablespoons Lemon Curd
  • 7oz Self-Raising Flour
  • 4oz Glace Cherries (Cut into quarters)
  • 1 tablespoon Plain Flour

Directions

Streusel Topping
In a medium bowl, mix the plain flour, Demerara sugar & cold butter chunks with a knife. Then rub together with your fingers until just combined - you want some small chunks of butter and sugar remaining. Add the almonds and quickly stir through. Leave to one side.
Cherry Loaf Cake
Preheat the oven to 160C. Line a alb loaf tin - I use Lakeland disposable loaf tin liners - Brilliant!
Using an electric mixer, whisk the melted butter and the caster sugar until creamy.
Add the eggs gradually whilst still mixing.
Stir in the lemon zest, greek yogurt and the lemon curd ( I like a really lemony taste - You can get away with just 1 tbsp of curd if you like more of a subtle lemon flavour)
Stir in the self raising flour until just combined. Do not over-work the flour.
Roll the cherries in the 1 tbsp of plain flour.
Add a layer of cake mixture to the bottom of the tin, then add a handful of cherries spread out evenly.
Keep alternating the cherries and the cake mixture until it is all used.
Sprinkle the streusel topping evenly on the top of the cake mix and bake for 50 minutes.
After 50 minutes, reduce the heat to 150C and bake for approximately 15-20 mins more - until a skewer comes out clean.

Last week was the best week ever for Bake of the Week. I love that we are getting so many participants and even lovelier that people are starting to comment on other people’s posts.

The star bake for last week was Mummy Makes Cakes. Jenny must have been working on her party for months – Read the rest of her post for her other Frozen inspired ideas but for now just marvel at these lovely Snowflake cookies. I love how acceptable it is for snowflakes and snowmen to still be around in June this year, thanks to Frozen!

snowflake frozen cookies

Thanks loads to the other bakers from last week – Links to all the photos are under the collage as usual. We will hopefully hit 100 Bakes of the Week this coming week – Could you be number 100?

baking on line group

1.Lemon Curd and Cream Cheese Bars from Allotment 2 Kitchen. Welcome to the gang!
2. Date & Cashew Chocolate Drops from The Lass in the Apron. I love the photos on this blog – I get lost for hours!
3. I’m definitely going to make these Mini Lemon & Lime Sandwich Cakes by Kirsty from Hijacked by Twins – Delish!
4. Looking for a healthy but tasty breakfast? Try banana & raisin muffins from Hellie’s Corner
5. A warm welcome to Leeks & Lemoni with her Strawberry & Orange Muffins – Just lovely!
6. Julie’s Family Kitchen gave us some Triple Chocolate Cookies. I had the brief pleasure of meeting Julie on Saturday (while I was racing to a meeting) I can confirm she is just as lovely as her bakes but I am gutted we didn’t get chance to meet up again :-(

bake of the week entries

7. A really unusual but brilliant idea to use Chickpea flour for a GF Chocolate Coconut Cake from Chocolate Log Blog
8. For people needing No Dairy bakes, Romanian Mum, Otilia serves us with this Easy Peasy Chocolate Dairy Free Cake
9. Welcome to the gang to Emily from A Mummy Too with her bright and cheery Apricot & Custard Danish Pastries
10. Jenny from Mummy Mishaps shares with us these ultra neat Ice-Cream Cone Cupcakes – Gorgeous!
11. Wow, Mummy Whiskers, this Strawberry & Custard Sponge Cake wouldn’t last long around our house. Just divine!
12. Lucia from Torta di Rosa has made the most perfect looking Strawberry Jam Rustic Tart this week. Bit different to the jam tarts I make with the kids!
13. A lovely summery bake from Mami Tales with her Greek yogurt & Lemon Curd Tart
14. Another one for my ‘To Be Baked’ list – I can’t resist Amaretto & this Amaretto Chocolate Torte looks amazing from Lancashire Food
15. A beautiful combination of Lime & Coconut with this Luscious Drizzle Cake from Blue Kitchen Bakes.

The link is now open for your entries – Please attach the badge at the bottom of your post.

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As usual, I’m linking to A Mummy Too’s Recipe of the Week, Honest Mum’s Tasty Tuesday & the award winning Super Golden Bakes‘s Cook, Blog, Share and The Spicy Pear and her cohorts Delicieux & Eat Your Veg for Four Seasons Food.
recipe-of-the-week

Tasty Tuesdays on HonestMum.com

Peach & Almond Loaf Cake – Bake of the Week

Peach Almond Loaf Cake

Another instalment in the Use Your Loaf recipe collection. Celebrating all that is good and versatile about the beloved Loaf Tin. This is one of my nicest bakes – I am so pleased every time it turns out. Particularly, as peaches sometimes have a tendency to make a cake a little soggy. The secret of this one is to keep cooking on 170C for longer than you think it needs. The temperature isn’t high enough to make it turn too dark – I particularly like the summery colour of this cake.

I used tinned peaches in this particular bake but fresh peaches work equally well. The honest truth is, that I’m still not feeling 100% so didn’t haven’t the energy to go shopping for fresh.

Peach & Almond Loaf Cake

Serves 10+
Prep time 10 minutes
Cook time 55 minutes
Total time 1 hours, 5 minutes
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold
Occasion Barbecue

Ingredients

  • 150g Caster Sugar
  • 150g Butter
  • 2 Eggs
  • 1/2 teaspoon Almond Extract
  • 30ml Milk
  • 250g Self Raising Flour
  • 50g Flaked Almonds
  • 1 Small Tin Peaches (approx 200g) or 2 small fresh peaches

Directions

Preheat the oven to 170C and line a Loaf Tin - I use disposable loaf tin liners from Lakeland - They are fab!
Using an electric whisk on a medium speed, cream together the sugar and butter until pale and smooth (about 2 mins)
Add the eggs, one at a time, continually whisking and using a spatula to clean down the sides of the bowl so thoroughly mixed. Add the Almond Extract.
Reduce the speed to low and add the milk and flour alternately, a little at a time.
Chope the peaches into 1cm chunks and drain well - You might want to place in some kitchen roll to drain off the excess syrup/juice if using tinned peaches.
Mix through the flaked almonds and pour into the loaf tin
Cook for 45-55 minutes until a skewer comes out completely clean. I then leave the cake cooking for a further 5 minutes to make sure the inside is thoroughly cooked - This recipe can take it.
Serve with raspberry ripple ice-cream and a sunny afternoon!

Wonderful to see so many regular people taking part in last week’s Bake of the Week: Passion Fruit Poke Cupcakes definitely got people talking!

I met the lovely Eileen from ET Speaks From Home this week and can confirm that she is just as fab in real life as my friend in the computer! She has provided some delicious Scones this week.

easy-bake-scones

I love the thought of making my own pitta breads – Eileen also shared her post on when she made hers. She makes it look sooo easy!

pitta bread recipe

Another friend, Claire shared with us these divine Rose & Raspberry Brownies – How luxurious do they look?

rose raspberry brownies

There was more brownie love in the form of Chocolate Hot Cross Bun Brownies – a genius combination from Mummy Mishaps

hot cross buns brownie recipe

There was more luxury in the form of a Malteaser Chocolate Malt Cake from Hijacked By Twins. This looks so rich!

melatease chocolate Malt Cake

And an incredible Eggless Chocolate Cake that cost only 90 pence from Searching for Spice – Not that’s economical!

90 p chocolate cake

I’m a sucker for anything rainbow and completely love these rainbow cupcakes from Mummy Makes Cakes – Both sponge and frosting!

Rainbow-cakes-300x225

I really love the pattern that the oranges make in Madhouse Family Reviews Orange, Polenta & Olive Oil Cake – I feel an upside down cake coming to the Costello house very soon!

orange, polenta, olive oil, Cake

Massive thank you to everyone who entered last week – The new Bake of the Week link up is now OPEN! I’m extending the closing date until Tuesday 27th May due to the late start and the bank holiday. Don’t forget to spread the word and lets see what everyone bakes up over the weekend.

Here’s the badge to place on your post – tell the world you are part of the Bake of the Week Team!

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I’m entering this recipe into A Mummy Too’s Recipe of the Week

recipe-of-the-week

 

Passion Fruit Poke Cupcakes – Bake of the Week

Passion Fruit Poke Cupcakes - How to make poke cakes

I’ve been wanting to bake ‘Poke’ cupcakes for ages. I’m not convinced that they are that different from when I’ve baked extra flavour cupcakes before and let sauce seep in though. Basically, you bake a cupcake as normal and as soon as it comes out of the oven, you prick it 5 or 6 times with a fork or a sharp knife then pour over your flavour. Most Poke cupcakes seem to contain a jelly sauce/syrup and is quite a vivid colour but I didn’t want any jelly. I used homemade Passion Fruit Sugar Syrup – Smells like perfume when you are cooking it but is fab soaked into a sponge.

Passion Fruit Poke Cupcakes

Serves 36
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Meal type Dessert, Snack
Misc Child Friendly, Serve Cold
Occasion Birthday Party, Casual Party
Super juicy Passion Fruit Poke Cupcakes with a cream vanilla frosting

Ingredients

  • 10oz Butter
  • 29oz Caster Sugar
  • 2 Eggs
  • 4 Egg Whites
  • 2 tablespoons Vanilla Extract
  • 16oz Self Raising Flour
  • 12oz Milk
  • 5 Passion Fruits
  • 250g Cream Cheese
  • 16oz Icing Sugar (Don't worry this recipe makes loads!)
  • 200ml Water

Directions

The Cakes
Preheat the oven to 180C and line 36 cupcake/muffin tins.
Using an electric mixer, mix together 21oz of the sugar and 8oz of the butter until pale and fluffy.
Add the eggs, 1tbsp of the vanilla and eggs whites one at a time, still using the electric whisk until they are all combined.
Add the flour and the milk a tbsp/splash at a time alternately until all combined - still mixing at a slow speed. Finish mixing by turning to a high speed for 15 seconds - it will bubble!
Divide evenly into each cake liner (about 1/2 full) and bake at 180C for 20 mins.
Passion Fruit Sugar Syrup
While the cakes are baking, put the water and the remaining 2oz of sugar into a small pan and heat on medium until all the sugar is dissolved and the mixture has reduced by 1/4. I
Add the seeds and flesh of 4 of the passion fruits and continue to cook on a gently bubble for 3-4 minutes
How to make Poke Cupcakes
As soon as the cupcakes are out of the oven, prick them using a fork at least 5 times.
Pour over the passion fruit sugar syrup - slowly! Allow to sink in before adding more.
Cream Cheese Frosting
While the cakes are cooling, make the Cream cheese frosting.
Using the electric whisk, mix together on a fairly high speed, the cream cheese, butter and the last tbsp of vanilla extract until well combined.
Turn the speed down to low (it will make a big cloud of smoke otherwise) and add a tbsp of icing sugar at a time. Depending on how thick you like your frosting and how warm a day it is, you may need to add slightly more.
Pipe on top of the cooled Poke Cupcakes - I used a Star Tip. Add a blob of the pulp of the remaining passion fruit to the middle.

An amazing week for the Bake of the Week crew – Thanks loads to everyone who took part. Pinterest has been playing up a bit but never fear, everyone who has entered will be added to the Bake of the Week pinterest board asap.

The fabulous Julie’s Family Kitchen entered these super neat Tropical White Chocolate Cookies. I will admit to having cookie jealousy – they are so perfect.

Oh Jenny from Mummy Mishaps – Your Blackberry Eton Mess Cake makes me so happy! This is definitely a showstopper that must appear at a summer party this year!

Orange Blossom is a fairly new flavour to me but one that I am completely besotted with. Who could resist Kirsty from Hijacked by Twins’ Vanilla & Orange Blossom Profiteroles?

We had some Hobnob Brownies from Latoyah of SugarPink Food. I am especially honoured that Latoyah chose Bake of the week as her first ever linky to take part in. Welcome to the family, Latoyah!

If you are a fan of banana and coconut, then this Manchester Tart from Emma at Farmer’s Wife and Mummy must be right up your street.

There was a new ingredient for me in the form of coconut flour (suitable for gluten free bakers) in this Coconut Flour cake with Coconut Cream & Almond Frosting from Spicy, Quirky & Serendipitous (That is a LONG blog name! Remember it!)

Look how perfect this raspberry chocolate tart looks? Thanks to Cooking Around the World for sharing it.

Eileen from ETSpeaks From Home has reminded me that I have still not tried baking with rhubarb. This rhubarb crumble looks just the perfect recipe along with her Chinese Almond Cookies – Delicious!

And the lovely Jenny from Mummy Makes Cakes has shared this fantastic Choc Chip Bundt Cake. Id discovered my bundt tin last week after a sort out – Look out for bundt cakes coming your way soon!

baking roundup

The linky is now open for this week’s Bake of the Week. It will stay open until Monday evening and a new roundup will be posted on Tuesday morning.

As usual, all Bakes are welcome and please share the badge to let others know they can join in too – If you have time, pop over to the other Bake of the Weekers to visit their bakes.

Casa Costello
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As usual, I’m entering this recipe into a couple of links too – A Mummy Too’s Recipe of the Week, Honest Mum’s Tasty Tuesday and Javelin Warrior’s Made From Scratch. Also linking up with the Baking Explorer who is hosting this month’s Treat Petite alongside Cakeyboi

recipe-of-the-week Tasty Tuesdays on HonestMum.com

Made with Love Mondays, hosted by Javelin Warrior

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Walnut & Coffee Battenburg – Bake of the Week

Walnut & Coffee Battenburg - Bake of the Week

I’m not for a minute going to suggest that this was an easy cake to assemble. I think that’s blatantly obvious from the pictures (taken in the dark, trying to disguise the many lumps and bumps). What I can say about this Coffee & Walnut Battenburg is that it tastes great and is actually a really easy cake to bake. I wanted more of a walnut taste than a coffee taste – I usually find that coffee & walnut cakes are all coffee.

I steered away from the typical jam to stick the segments together and went with Marshmallow Fluff – worked perfectly although its a bugger to spread on a soft, fresh cake.

This could easily be separated into 2 cakes – ME being me, went for one enormous one!

Walnut & Coffee Battenburg

Serves 10+
Prep time 30 minutes
Cook time 1 hour
Total time 1 hour, 30 minutes
Meal type Dessert, Lunch
Misc Child Friendly, Serve Cold
Occasion Barbecue, Casual Party
A different take on the traditional Battenburg cake. This cake is much more of a walnut cake than a coffee cake - If you are not keen on coffee, then leave it out!

Ingredients

  • 6 Medium Eggs (Separated)
  • 250g Caster Sugar
  • 75g Walnuts (Chopped into small pieces)
  • 50g Plain Flour
  • 300g Ground Almonds
  • 2 teaspoons baking powder
  • 3 teaspoons Very Strong Coffee (mixed with 2 teaspoons of boiling water)
  • 1 jar Marshmallow Fluff
  • 2 packets Natural Marzipan

Directions

Preheat the oven to 190C and grease & line a 8" square tin. You are going to use this twice so if you have 2, do both.
Whisk the egg whites in a completely clean bowl, until you get stiff peaks
Whisk together the egg yolks and the sugar - you want this mixture fairly stiff too.
Add in the Egg whites and fold in VERY gently
Add the flour/almond/baking powder mixture - folding in gently all the time
When only just mixed in, separate half of the mixture and put it into the cake tin. Bake for 30-35 minutes.
Once cooked, remove from the tin and allow to cool on a wire rack.
Using the second half of the mixture, mix in the coffee and the walnuts and again bake for 35 minutes.
When both cakes have cooled, place both on top of each other and cut in half lengthways. Cut each half in half again lengthways and stack alternately so you get a chequerboard pattern.
This is a really soft mixture so you are not likely to get very straight layers. I mixed and matched until I got the straightest it was going to be. I then deconstructed the cake to allow for spreading the marshmallow fluff between each layer (don't forget down the sides of the layers too).
Roll out the marzipan until about 1/2 cm thickness and roll over the cake. Try to make the join at the bottom. I cut out squares to try to make the front and the back neat and placed left over walnuts along the top. The beauty in this cake is definitely in the cutting!

Its been a funny old week at the Costellos – Synchro madness with 5 days out of 7 seeing me on the M62. This weekend was mostly about Blog On conference (again in Manchester). A brilliant day with plenty of opportunity to chat to fellow bloggers, my friends in the computer! Bank Holiday today so a day in the kitchen – lots of recipes to come later in the week. I’m off to Bristol taking Millie to England training next weekend so the laptop will be coming with me for company. Once I drop M off on Saturday morning, I’m all alone until Sunday evening – expect me to be everywhere on social media!

This week’s Bake of the Week was a little quieter – I slackened off a bit with the publicity but I’m on it this week. There was plenty of love for the Passion Fruit & White Chocolate Profiteroles though – Thank you to everyone who commented or pinned.

We had a newbie to the Bake of the Week gang this week – Caroline from A Country Rambling provided us with a luscious Strawberry Meringue Pie – Not a combination I’ve ever thought of before but its definitely got my mouth watering!

I completely adore the combination of almond and morello cherry (I am the only one that thinks of Avon lipstick in the 80′s when I hear Morello Cherry?) Anyway, I digress – back to the cake …Kirsty from Hijacked by Twins has cleverly made this cake so it is suitable for people that don’t like cherries too by placing them all at the bottom. Genius idea!

morello cherry almond cake

And last but not least, Eileen from ET Speaks Home spent her #MorrisonsMum vouchers on making a Banana Cake. This looks so fresh and soft -pity I cannot eat bananas … but you can! My Morrisons Mum post will be up later in the week.

banana cake recipe

The linky is now open for a new #Bakeoftheweek – Feel free to spread the word. Please place the badge at the bottom of your post to let other people know that you have entered. All types of baking – savoury/sweet, bread, cakes, biscuits, tarts, quiches are eligible. You don’t even have had to have baked it this week. I tweet, pin and comment on every entry too.

Casa Costello
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I’ve entered this recipe into Honest Mum’s Tasty Tuesday linky and Emily from A Mummy Too’s Recipe of the Week

Tasty Tuesdays on HonestMum.com recipe-of-the-week

Raspberry, Almond & White Chocolate Loaf Cake – Bake of the Week

Tasty Loaf cake recipe using raspberries & white chocolate

We had a wonderful day yesterday – an impromptu visit to Abersoch, one of our favourite places in the world. We couldn’t fit in a night away but decided to go for it and do the 2.5 hour journey and back in one day. With LOTS of stops and a Huuuuge picnic.

Of course, no picnic is complete without a slab of cake so on Saturday morning I got out the Loaf tin and made a Raspberry, White Chocolate and Almond Loaf. I believe you must do rustic for a true picnic so there was no decoration and just a few fingers crossed that the raspberries didn’t all sink to the bottom (They didn’t!) I rolled the raspberries in the flour and ground almond mixture before adding to the cake mixture.

If I could recommend one tin to have in your cake tin collection, it would be a loaf tin. You need a really sturdy one but it will be used time and time again. And they are much easier to cut into portions that a round cake.

I love extra almond flavour so am liberal with the almond extract – you might want to tone it down a bit if you are not as obsessed as me.

Raspberry, White Chocolate and Almond Loaf Cake – Bake of the Week

Serves 12
Prep time 10 minutes
Cook time 45 minutes
Total time 55 minutes
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold
Occasion Barbecue, Casual Party
Rustic raspberry, white chocolate & almond loaf cake recipe - Perfect for picnics

Ingredients

  • 150g Caster Sugar
  • 150g Butter
  • 2 Eggs
  • 40ml Milk
  • 1 teaspoon Almond Extract (Can use less if you don't want a strong taste of almond)
  • 200g Self Raising Flour
  • 1 Zest Lemon (plus the juice of half of it squeezed)
  • 100g Ground Almonds
  • 100g White Chocolate (Chopped into small chunks)
  • 1 Punnet Raspberries
  • 50g Flaked Almonds for sprinkling over the top

Directions

Preheat the oven to 180C and line a Loaf Tin - I have Loaf tin liners which save oodles of time.
Using a mixer, beat together the butter and sugar until pale and creamy
Add the eggs, one at a time, cleaning down the side of the bowl until all mixed together
Add the milk and half of the flour alternately - it may look a little curdled but will still work out. Add the lemon zest and the Almond Extract, mixing on slow speed.
In a bowl, dunk the raspberries in the flour, ground almond mixture until covered
Fold in all the dry ingredient (inc the White Chocolate) until just combined
Add the raspberries, gently folding in - I like mine quite squished so I tend to be a bit rough
Sprinkle the flaked almonds over the top of the cake
Cook on 180C for 30 mins then reduce the heat to 160C and cook for a further 15-25 minutes. A skewer should come out clear - the outside will be darker than the inner cake. Make sure you are not skewering through a piece of white chocolate.

I’m going to be showcasing a lot of loaf cake recipe over the next few weeks – Honest answer, I need somewhere to keep them and here’s as good a place as any! If you would like to link any of your favourite loaf cake recipes too, please shout and we can keep them safe all in one place.

Collection of recipes baked in a loaf tin

 Lovely to see that Bake of the Week is getting regular contributors – Lets spread the word this week and get some of our fellow bakers joining in.

Kirsty from Hijacked by Twins gave us a wonderful Chocolate Marble Cake – I always forget how fascinated kids are by the effect of marble. Must bake one with them very soon.

recipe for chocolate vanilla marble cake – I’m hoping Kirsty links up her Easter Hot Cross Buns this week!

Otilia from p://www.romanianmum.com/2014/02/valentines-day-cupcakes.html#.U0WFJtytGlI” target=”_blank” rel=”nofollow”>Romanian Mum delighted us with these pretty pastel cupcakes – Almost too good to eat (I said almost!)

romantic cupcakes

The linky is now open to join in with this week’s #Bakeoftheweek – Don’t forget to add the badge below to your post to let others know you have entered. Entries close next Monday – Let’s see lots of Easter bakes this week!

Casa Costello
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I’m entering as usual into Honest Mum’s Tasty Tuesday linky – Why not hop on over and visit some of the other entries?

Tasty Tuesdays on HonestMum.com

Sticky Gingercake – Bake of the Week

ginger cake gingerbread recipe

Well, we’re back from a fantastic time at Center Parcs. Lots more about that to follow but for now I want to share my latest Bake of the Week entry.

I make this Sticky Gingercake a lot when we are going somewhere for a few days – It lasts really well and the stickiness gets even better if you can leave it alone in tin foil for about 3 days. I tend to make double so we have some to eat while the rest is ‘improving’.

Sticky Ginger Cake

Meal type Dessert, Lunch, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold

Ingredients

  • 8oz Butter
  • 8oz Soft Light Brown Sugar
  • 6oz treacle (I tend to just pour it in and guess - these are rough estimates)
  • 8oz Golden Syrup (Again just pour it in over the sugar and butter)
  • 4 teaspoons ground ginger
  • 7oz plain flour
  • 2oz porridge oats
  • 2 Large eggs (whisked)
  • 1/2 pint Milk (I use Semi Skimmed)

Directions

Preheat the oven to 160C and line a 10" square tin (not a loose bottomed one)
Melt the butter, sugar, treacle, syrup and ginger in a pan, slowly - When melted, remove from the heat and allow to cool
In a large bowl, add the flour and oats. Make a well in the middle.
Gradually add the eggs and then the cooled butter/syrup mixture - keep mixing together.
Whilst still mixing, add the milk.
When all combined, pour into the tin (it will be a pourable consistency) and bake for 45-55 minutes
A needle should come out clear and the cake should be fairly crisp on the top. Enjoy!

Lovely to see that there was an entry for the first ever week of Bake of the Week – Kirsty from Hijacked by Twins entered the richest looking St Patrick’s Chocolate & Guinness Cake.

20140315_202239

The link is now open for this week’s Bake of the Week – Don’t be shy, get entering. I will tweet and Pin any entries swell as commenting and having a good old root around your blog! any baked items will do – bread, cakes, biscuits, tarts, desserts – in fact, why stop at one? Feel free to pinch the badge below and let other knows that you have entered (not compulsory)

 

Casa Costello
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I’m also entering this Ginger Cake recipe into Emily’s Recipe of the Week linky.

Link up your recipe of the week

And a new one … I’m getting involved this week with Honest Mum’s Tasty Tuesday. Why not head over to see what other tasty treats have been consumed over the past week?

Tasty Tuesdays on HonestMum.com

The lovely Romanian Mum has resurrected her Friday Foodie linky so I’m supporting her by linking up this recipe once again.

Romanian Mum
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Happy St Patrick’s Day Cake

irish green cake recipe

Happy St Patrick’s Day – Have some cake! (and possibly some Guinness to wash it down with!)How will you be celebrating or do you not bother? I’ll be going to a cookery demonstration tonight with WI pals and maybe persuaded to pop into a local pub afterwards.

I made this cake yesterday and there’s still plenty left. Its not a particularly irish recipe in that its a vanilla sponge cake but I have given a nod to the Emerald Isle with green frosting and a sprinkle shamrock on the top.

Doesn’t stop it tasting gorgeous though and somehow it seems to last longer than other vanilla cakes. I swore I would never share my vanilla cake recipes but quite honestly, its easier for me knowing where they are, when I need to make one. So go for your life …bake and enjoy!

Costello Vanilla Sponge Cake

Costello Vanilla Sponge Cake

Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Serve Cold
This is a big cake. You will get 3 good sized 8" cakes out of this mix. The recipe can be halved by using 4 medium egg whites.

Ingredients

  • 675g Caster Sugar
  • 225g Butter
  • 7 Egg Whites
  • 1 tablespoon Vanilla Extract
  • 500g Self Raising Flour
  • 350ml Milk

Directions

Using an electric mixer, cream together the sugar and butter until light and pale.
Add one egg white at a time, whilst mixing thoroughly. Keep scraping down the sides of the bowl.
Add the vanilla extract.
Alternately, add one tablespoon of flour and a decent splash of milk, whilst still mixing together on a slow speed,until all the ingredients have been added.
Scrape down the sides of the bowl one last time and turn the speed to high for approx 15 seconds. It will splatter and bubble so prepared!
Pour into 3 x 8" lined cake tins and cook at 180C for around 40-50 minutes or until a cake tester comes out clean. This is quite a flat mixture - it won't rise too much or give a big hump in the middle.

I am starting a new linky this week to replace Cake of the Week. A lot of my baking recently has been bread, biscuits and traybakes and I see some fantastic creations on blogs that I would love you to share.

The Bake of the Week linky will remain open until next Monday morning and I will post a roundup every Monday evening (starting 24th March). I will tweet anyone’s entries and also Pin them during the week. If you would be so kind to place the badge on any posts that you enter, that would be great. (Feel free to Grab the Bake of the Week badge to show that you take part if you like but not compulsory)

The only rule is that your Bake has to be from the previous week.

So Happy Baking!

 

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I’m entering this cake in this month’s TeaTime Treats hosted by Karen of Lavender & Lovage & The Hedge Combers – The them is decorative cakes – I think I just about qualify – Its not one of my sugarcraft masterpieces but I must admit to loving the speed of decorating with buttercream!

Tea Time Treats Linky 5617″ />