Beauty: A Little Duty Free Haul

My parents went on a (seemingly lovely) holiday to Turkey recently, and to make up for leaving me at the 9-5 grind I gave them a little list of things I might like to receive from duty free. Now, this list wasn’t overly long, and it also makes up my 21st birthday wishlist – I was also asked to make it longer than just a few items so they had a choice, and I wouldn’t end up disappointed if they didn’t have specific items. Plus it meant I got a surprise in terms of what I actually received! Here’s what I got…

First of some Toblerone. This was technically for my boyfriend, but I’m sure I can get him to share! My parents also brought me back some Turkish biscuits. They are packet ones, not traditional, and cost about 30p for each packet – they are delicious and I’ve actually dreamt about them in the four years it’s been since I went out there. I may or may not have about six packets now…

 photo abc24cbd-b0eb-4a18-8a34-4e6612072a6a_zps8b51875b.jpgI also have a lovely new perfume. Since my operation last year (I had what is essentially nose-job, but not for cosmetic or beauty reasons) I’ve found my sense of smell has changed quite a bit. I’m now not as in love with some of my older perfumes, so I took the chance of asking for something new. I love a lot of the Miss Dior fragrances, but was given the original. This is a really sophisticated scent, it smells great on my skin, lasts ages, and just smells light enough for the office, but strong enough to actually smell distinct. I’m in love!

 photo c5c3b973-f52b-4e0a-91fd-e4159c8f53df_zps27f371a9.jpgFinally I have one of the (many!) MAC lipsticks I asked for. A lot on my list were either bolds or neutrals, but my lovely mum picked up Craving. On me this sits somewhere in the middle. Its not a nude colour, but it’s not totally bold either. It’s a lovely pink, but not berry toned (as I do tend to wear a lot of them!), and not the dreaded barbie pink either – you’ll know from this post last week I hate barbie toned pinks on me! I’m really looking forward to wearing this for work, as I’m conscious of nude colours washing me out under office lighting. I do wince at the price tags, but for the colour choice and wear-time I do think MAC lipsticks are worth it. If anyone has a recommendation for a dark, almost burgundy red, then please do suggest away!

Do you have a duty-free wish list?

Baking: Chocolate Chip Muffins

In honour of Great British Bake Off this evening, here’s something you can easily knock up to devour whilst watching! Admittedly I’m on the wrong week as apparently its Biscuit Week, but I’ve never liked being told what to bake/cook…

 photo 2014-07-23162139_zpsc6f469f4.jpg photo 2014-07-23162135_zps71dfbcdf.jpgI’ve made muffins a couple of times before; Nutella & Banana Oaty ones; zesty Citrus Drizzle ones; Cinnamon Swirl ones; Peanut Butter & Jelly ones.. I love both these recipes, but a few days ago I wanted to make something slightly more classic. I stuck to the simple idea of chocolate chips, and other than adding two types of chocolate I was pretty restrained. The result was some (slightly overbaked) moist muffins, just the right size, and nice and light. Yum yum.

 photo 2014-07-23154024_zps16525f6d.jpgIngredients – for 12 decently sized muffins

  •  280g plain flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 120g soft brown sugar
  • 180g chocolate chips
  • 2 eggs
  • 250ml sour cream (such an annoying amount – but don’t be tempted to dump the whole tub in!)
  • 75g butter, melted, plus 1 tbsp oil
  • 1 or 2 tsp vanilla extract

Preheat your oven to 180C, and pop muffin cases in your muffin tray.

 photo 2014-07-23154355_zpsf875786b.jpgSift together the flour, baking powder and salt. You need to do this in a large bowl, as this makes a lot of mix!

 photo 2014-07-23154529_zps73e2572e.jpg photo 2014-07-23154927_zps9bd3d78f.jpgStir through the chocolate chips and the sugar. Make sure there’s no lumps of sugar, and the chocolate is relatively evenly distributed. Make a well in the middle of the mixture.

 photo 2014-07-23154847_zps297fa47c.jpgBeat the eggs in a jug, and mix in the sour cream, butter/oil and vanilla extract.

 photo 2014-07-23154944-6_zps32cc6eeb.jpg photo 2014-07-23155021_zps12629b29.jpgPour the wet ingredients into the well.

 photo 2014-07-23155141_zpscd1f3090.jpg photo 2014-07-23155144_zps20ec8350.jpgMix until just combined. Don’t beat, and don’t over mix. Fill muffin cases with the mixture. They should be about 3/4 of the way full, but just divide the mix between the 12 cases. Bake for 15 mins (not 20 like I did…).

 photo 2014-07-23162135_zps71dfbcdf.jpgThats it – overbaked aside I reckon Paul Hollywood wouldn’t have too many bad things to say…and there would possibly be a ‘scrumptious’ from Mary Berry too. Now, I must remember that I’m not in a student house this year and I can watch real-time TV…

Are you baking for Bake Off? How do you like your muffins – fancy or simple?

Baking: Peanutty Chocolate Chip Cookies

 photo 2014-07-10113127_zpsdf574723.jpgThe eagle-eyed amongst you will have noticed some colourful bits looking out of place in last week’s Chocolate Chip Cookie recipe. Here’s the explanation;

 photo 2014-07-10113141_zps98925580.jpgYou see, whilst my sister let me photograph (if I did the annoying bits – the creaming, the dolloping, and the washing up…) “her making” cookies I wasn’t actually going to be allowed any. We halved the recipe and she needed 12 to take to the stables (lucky horses!) BUT there was a little bit of mixture leftover. I quickly claimed it, but then spied some Peanut M&M’s on the side. Knowing we had peanut butter in the fridge I got mixing, and after a quick bake I had chewy, nutty, salty, chocolatey, crunchy delights. Not quite as good as my boyfriend’s cookies, but pretty damn good all the same!

 photo 2014-07-10110419_zpsafb3566d.jpgTo make these delicious cookies, you simply need to follow the recipe above, adding in a couple of spoons (I used a tablespoon for a small amount of mixture, so use your judgement) of crunchy peanut butter at the butter-sugar stage, and peanut M&M’s with the chocolate chips. Dollop onto the baking trays and bake – I found these took slightly less time.

 photo 2014-07-10112459_zps6291bb7c.jpg photo 2014-07-10113127_zpsdf574723.jpgThere you have it – a quick and easy adaptation that takes a simple recipe a step further. And it combines peanut butter and chocolate, what could be better?!

What do you add to your cookies?

Baking: Chocolate Chip Cookies

 photo 2014-07-10113141_zps98925580.jpgI may have mentioned this before, but many years ago my boyfriend pretty much wooed me with his cookies. It’s a long standing joke that I’m with him for these cookies, and whilst that’s not true, his cookies are pretty yummy! A few months ago he gave his recipe to my little sister (who I’m hoping isn’t using them to woo someone!) – she’s done a bit of adapting and today I’m going to share the results with you!

 photo 2014-07-10112602_zps50eecb9a.jpgThese are pretty much the perfect cookie – crispy on the outside, but chewy and almost gooey in the middle. They even have the classic wrinkly look about them! And the best thing? They are absolutely crammed full of chocolate chips. I will be honest here and say I prefer to buy a dark each of dark, milk and white chocolate and chop into rough chunks, whereas my sister buys chocolate chips and neglects to use any dark chocolate at all – either way is delicious so do what you prefer.

Disclaimer: I’m entering this into the Bakespiration Challenge run by Stuck in the Tree – you can find more details here. I’ve received no compensation for entering, and this recipe is entirely based on adaptations to my boyfriends. 

 photo 2014-07-10112459_zps6291bb7c.jpgIngredients (this makes a LOT of cookies – as in 24 massive ones)

  • 1 cup butter, softened (I use salted, but add 1/2 tsp of salt if you don’t)
  • 1 cup caster sugar
  • 1 cup dark brown sugar
  • 2 eggs
  • 2 tsp vanilla essence
  • 3 cups of flour
  • 1 tsp bicarbonate of soda
  • 1 tbsp water
  • 2 cups worth of additions – chocolate, nuts, fruit etc – I don’t measure here, just through in whatever looks like enough!

Lets make cookies! 

 photo 2014-07-10103209_zps7234925f.jpg photo 2014-07-10103723_zps013f11dd.jpgCream the butter and the two sugars together. I find it easiest to beat the butter on its own first before adding the sugar. And obviously make sure the butter is well softened before starting! Though if you use fridge-cold butter you’ll burn loads of calories, so treat yourself to an extra cookie…

 photo 2014-07-10103916_zps5759dbab.jpg photo 2014-07-10104152_zps97ff4dab.jpgBeat in the eggs, best to do this one at a time or it could get messy.

 photo 2014-07-10105145_zps4782deb1.jpgMix the bicarbonate of soda into the flour, along with a little salt (if you used unsalted butter). Stir this into the egg-butter-sugar mixture, but don’t overstir. If the mix looks a little dry, add the water.

 photo 2014-07-10105332_zps40c7ca05.jpg photo 2014-07-10105404_zps813f4aa2.jpg photo 2014-07-10105430_zpsb5a2478b.jpgStir in the chocolate chips.

 photo 2014-07-10110413_zpsdccfbf11.jpgNow get ready to bake – heat your oven to 180C, and line several baking trays with baking parchment (thrifty tip – I’ve found Tesco’s own to be the best quality). Using two tablespoons, dollop 6 golfball sized amounts of cookie dough, evenly spaced, onto the tray. You may be wondering what the colourful bits are – come back next week for an explanation!

 photo 2014-07-10104931_zpse1c2184c.jpg photo 2014-07-10105123_zps5921205e.jpgIgnore the beautiful brown eyes that are begging for some to be accidentally dropped on the floor…

 photo 2014-07-10111208_zps7848a28a.jpgCook for 9 minutes, or until golden brown. They will be soft, but they firm up whilst cooling. To get a really classic wrinkling, bang the tray on a side just after they come out of the oven.

 photo 2014-07-10112633_zps368eadd1.jpg photo 2014-07-10112602_zps50eecb9a.jpgThere you have it – classic American style chocolate chip cookies. Serve with a glass of milk and a good book and you have my idea of a perfect mid-morning treat. Package up nicely and you have (my relationship is proof!) the perfect cupid’s gift. Now I’m off to find any that are still left…

What’s your perfect baked treat?

Love Your Leftovers: Easter Egg Sundae

Now, I’m not too sure you can really classed any not-eaten chocolate as leftovers, but what I am sure of is that at some point you might want a different way to enjoy it. I know I do! Its been just over a week since Easter and my progress through my Eggs is remarkably slow (put it this way, I still have chocolate from Christmas waiting to eaten…) so I decided to make up a dessert as a treat for my and my boyfriend…enter the Easter Egg Sundae!

 photo 2014-04-24202547_zpsacd779aa.jpgJust use half an Easter egg as your ‘bowl’, add two/three/however many you can manage scoops of ice cream, and top with whatever other chocolate you have lying about. I’ve seen it done with a creme egg, but I’m on my last one so wasn’t about to share!

We used a Cadbury’s egg as our bowl, topped with a flake, and our ice-cream? It has to be Ben & Jerry’s! This was a new flavour, “All or Nut-ting” which I have to say I’m not a huge fan of as it tastes a little cheap. And now I’m on the subject of ice-cream, I might as well tell you that my favourite flavour has to be Peanut Butter Cup – perfection in a bowl!

 photo 2014-04-24202542_zpse344c3d1.jpgLet me know if you give this Easter Egg sundae a go, I’d love to hear your variations!

Baking: ‘Lighter’ Ferrero Rocher Brownie Cupcakes

 photo 2014-02-25094524_zpsea14e6ce.jpgAfter reading Rachel’s post about her delicious healthier brownies I knew I just had to give them a try. She posts some fabulous recipes, I always enjoy reading her posts (recently I’ve been craving waffles and frites – all because of her blog!) and I had all of the ingredients. It was the question of when, not if, was I making these. However I decided to be far more naughtier than Rachel – I swapped out the peanut butter for nutella, and added a Ferrero Rocher to each brownie-cupcake. In my defense I’m trying to use up all of my leftover Christmas chocolate before replacing it with Easter Eggs, so I had an ulterior motive for the Ferrero Rocher part!

 photo 2014-02-25082051_zps76ee90f1.jpgThe brownie element of these cupcakes is great – really moist and chocolatey. I’ll definitely be experimenting with this recipe more – and I’ll definitely give the peanut butter a go too! Best thing is the recipe is ridiculously easy, so I suggest you give it a go! I used a few different things in my recipe as I found them easier to find, so I hope Rachel doesn’t mind me posting my method here!

Ingredients (Makes 12 Cupcakes)

  • 175g greek yoghurt
  • 85g milk – I used hazelnut milk
  • 1 egg
  • a pinch of salt
  • 150g caster sugar
  • 90g cocoa powder
  • 50g porridge oats
  • 100g nutella (or cheaper alternative!)
  • 12 Ferrero Rocher (for your  information the white ones are amazing – far too good to be used in baking)

Now its time to make Ferrero Rocher Brownie Cupcakes!

 photo 2014-02-25084852_zps19a1ac89.jpgAdd all of the ingredients (except from the Ferrero Rocher) to a blender, and whizz until smooth. The mixture will be very runny (far runnier than you would expect!) but don’t worry, this is totally fine.

 photo 2014-02-25085734_zps2d8c915e.jpgHalf fill cupcake cases with the mixture, and place a Ferrero Rocher in the centre of each.

 photo 2014-02-25094524_zpsea14e6ce.jpg Bake at 180C for 20-25 minutes until just firm. Keep an eye on them, as the Ferrero Rocher did tend to burn a little!

 photo 2014-02-25094542_zpsd747d8b3.jpgThese are great at room temperature or warmed up slightly, but be warned – the Ferrero Rocher make them very messy to eat! And thats it; very easy and slightly healthy Ferrero Rocher Brownie Cupcakes. Enjoy them!

What do you like to add to your brownies?

Baking: Caramel Peanut Butter Cake

 photo 2014-03-16162548_zpse897652a.jpgI’m sitting here typing this post having just eaten huge wedge of this cake, yet the pictures are still making me hungry. That’s how good it is! Its a moist sponge, almost salty with peanut butter, sandwiched with toffee sauce to sweeten and more peanut butter (the type that almost glues your mouth together, both gooey and chewy at the same time), and topped with a dark chocolate. Oh, and remember those wonderful caramelised salted peanuts I talked about on Thursday? Well the cake is topped with those too – there’s even a scattering in the filling.

I first made this cake well over a year ago for my boyfriend’s birthday and have been craving it ever since. The craving finally got too much last weekend – I caved in and made it. This time I remembered to take photos so I can share the recipe – however I apologise for the exceptionally bad quality, as I forgot to use my usual mixing bowl so everything is tinted slightly pink. Whoops.

 photo 2013-01-04113244_zps5b1a361d.jpgAnyway, back to the cake…mmm cake…

This sponge cake mix is exceptionally easy, my version has never failed me. I got the inspiration for the cake from this recipe, but just adapted an already known sponge recipe to include peanut butter (and exclude the ingredients I didn’t have, like yoghurt and more than three eggs!). Everything else is simply a collection of ingredients really, but it all goes so well together, and it looks so impressive. Great as a birthday cake, but I also enjoy it sitting down with a cup of tea after a difficult day of lectures. Its probably my perfect cake actually, so I really suggest you try it!

 photo 2014-03-16161450_zps799fb199.jpgAnd besides, who could resist this?

Ingredients 

  • 150g butter
  • 200g sugar
  • 50g-ish peanut butter
  • 3 eggs
  • 200g flour
  • 1 teaspoon baking powder (if using plain flour use two)
  • Splash of milk
  • Filling – more peanut butter (around half a tub or enough to generously sandwich the cake), toffee sauce
  • Topping – 100g dark chocolate, the cheapest brand is fine
  • and some caramelised salted peanuts!

Now to make a yummy cake…

Cream the butter and sugar together until light and fluffy. Ideally you want the butter to be very soft before you start this – I always beat the butter on its own a little bit too!

 photo 2014-03-16105915_zps04ffa18e.jpg Beat in the peanut butter.

 photo 2014-03-16110222_zps25be40da.jpg Now add and beat in the eggs, one by one. I find that occasionally my mix curdles at this point – if this happens everything will still work out fine, but it helps to beat in a tablespoon of flour before continuing with the eggs.

 photo 2014-03-16110619_zpsa90fdcaa.jpg Finally sift in the flour and baking powder, and fold in until just combined. Add a splash of milk – I actually added nearly 100ml of milk in the end.  photo 2014-03-16111024_zpsca9309fe.jpg Divide the mix equally between two lined and greased 10″ sandwich tins. You want these tins to be properly lined as this cake will stick – I have no patience in lining (my lovely boyfriend does this part for me!) but this link is roughly how he does it.

 photo 2014-03-16112045_zps94dcd234.jpg Cook at 180C for 25-30 minutes (mine took 27), until rise and golden brown. A skewer (or sharp knife!) should come out clean when poked in the centre.

 photo 2014-03-16115724_zps44af20a9.jpg Let the cakes cool before you filled them. Then spread the bottom cake generously with peanut butter, and top this with toffee sauce. Scatter over some caramelised peanuts.

 photo 2014-03-16161444_zpsb8e86073.jpg Top with the other cake, then melt the chocolate. Pour over the centre of the cake, and spread out to the edges with a spoon. Scatter over more caramelised peanuts. Eat as a dessert, or with a cup of tea because (insert reason here) or just because you like cake.  photo 2014-03-16162548_zpse897652a.jpgWhats your favourite cake?

Baking: Pancakes for Shrove Tuesday

Pancakes4 photo 2014-03-01103938_zps4071084a.jpg
Pancake Day (as its commonly referred to) was never really a big thing in my family. We actually had them at least once a month growing up so they weren’t really a treat, though it was pretty much the only day of the year I was allowed to put ice cream, nutella AND sprinkles on the same plate! Now I’m at university Pancake Day is a much bigger occasion; last year the campus stores were completely out of flour and eggs by lunchtime. Though I must confess, me and my housemates still eat pancakes at least once a month…

Now because I can’t ignore that fact that it isn’t just Pancake Day…Pancake Day gets its name after the fried batter recipe traditionally eaten on Shrove Tuesday; they were designed to use up the ‘rich food’ of eggs and flour before the 40 days Lent. This BBC article actually explains the significance of pancakes to tradition in a way I could never do, so have a read if you are interested!

Now onto the yummy stuff…

This year me and the girls are combining Pancake Day with a girly night in. After a long day of lectures we’re cooking up Toad in the Hole, and then gorging on pancakes. And maybe doing each others nails too! Because I knew (1) I’d never remember to take pictures, and (2) it would be too late to post the recipe, I had an excuse to make pancakes with my boyfriend for a chilled Saturday breakfast this weekend. The sacrifices I make for you guys!

Normally I’d use a simple batter recipe, but my boyfriend favours a crepe style pancake, so when eating with him we stick to Deila’s recipe from her Crepe Suzette dish. I’m not going to reproduce it here due to copyright, so have a look at the link.

Pancakes1 photo 2014-03-01103748_zps0a9b82f8.jpg
Pancakes2 photo 2014-03-01103800_zpscb78975e.jpg
Pancakes3 photo 2014-03-01103705_zps21efdd11.jpg
Pancakes5 photo 2014-03-01104034_zpsc0a415a2.jpgMy top tips for pancakes are:

  • Fry in butter. It might be unhealthy, but it just takes better. However I do like the next few alternative is a low-calories oil spray – normal oil always makes them heavy.
  • Get the pan and fat really hot before adding the batter.
  • Swirl the batter round the hot pan quickly to get a thin and even pancake.
  • Leave the pancake alone until it moves when you shake the pan – otherwise it will stick.
  • I like to sprinkle my sugar as soon as my pancake is out of the pan – whilst it is still very hot. It then goes a bit syrupy. Yum yum!

My favourite pancake topping is the simple lemon and sugar (my tastes have become somewhat more sophisticated since my days of preferring ice cream and sprinkles!), but I am also partial to a mix of nutella with chopped nuts.

What’s your favourite pancake topping?

 

Valentine’s Baking: Very Easy Chocolate Fudge Cake

2014-02-12 14.34.39A bit of a romantic themed bake for you today. If you remember last weekend I posted about making Cake Pops, and promised you my favourite chocolate cake recipe? Well here it is! I originally found it here, but have altered it ever so slightly to be more to my taste. Really all I have done is increased the cocoa:flour ratio and decreased the sugar slightly. The cake is rich and moist, but to make it even more of a treat (looking at the weather forecast, I’m getting more and more worried that I’ll be spending V-day crying into a plate of cake…so if the weather/train gods are reading this, I’d like the lines to be clear from Northampton to Canterbury please!) I added a very rich frosting. I haven’t eaten it yet, but I have a feeling it will be chocolatey heaven!

If you aren’t in the romantic mood, this cake fits perfectly into two 20-inch sandwich tins. To be honest I reckon heart-shape tins bake unevenly, so I’d recommend you use a normal tin really!

So to the really easy recipe!

2014-02-12 13.31.22Grab three eggs, and weigh them in their shells. Weigh out the same amount of butter, and make sure it is really, really soft. Weigh out the same amount of sugar, then put around 25g back. Weight out the same amount (again!) of flour, but 70g of it back and replace with 70g of cocoa powder. That’s your weighing done!

2014-02-12 13.50.54Cream the butter and sugar together until light and fluffy…this is a great way to burn the calories in the cake before you’ve eaten them! I always find beating the butter before adding the sugar helps this step a little.

2014-02-12 13.52.01Now beat in the eggs one by one. If you add them all at once (like I did in this recipe) it will go wrong and curdle. Curdled mixture is fine in the long run, but it doesn’t look pretty, and often the cake is a little greasier than it should be!

2014-02-12 13.58.52Gradually sift in the cocoa and flour mixture, incorporating the mixture fully. It should be thick and fudgy looking (a little like brownie mixture!) but if it looks too thick add a splash of milk.

2014-02-12 14.23.17Spoon into a tin (which you have greased well, obviously…don’t be silly like me and forget!) and bake for 20-25 minutes at 170C, until firm to the touch, but with a slight give. Let it cool completely before removing from the tin.

2014-02-12 14.34.39Now to make the frosting! I used this recipe, but found it to produce ridiculously thick icing which I had to thin with a lot of water. It wasn’t exactly ideal, but it sure tastes good! I’d like to try this frosting again but on a slightly plainer cake.

2014-02-12 19.37.12You want to melt 100g of chocolate, beat into 100g of soft butter, and then beat in 400g of icing sugar and 50g of cocoa powder before thinning down with two tablespoons of strong coffee. I used 300g of icing sugar and it was still very thick!

2014-02-12 20.02.44I sandwiched the two cakes together with some of the icing, then attempted to smooth (not so neatly!) the rest over the top and sides. I was slightly constricted with the size of my tin (I AM buying a domed cake stand with my leftover Amazon vouchers!) so it wasn’t the neatest work I’ve ever done. To try and disguise the damage I added a final flourish of grated white chocolate (grated a piece of my nail off in the process…) which I think works well!

2014-02-12 20.19.19So that’s my little Valentine’s themed post – together with my favourite and easiest chocolate cake recipe. Its the type of sponge that’s easily adapted to anything – I’m thinking of introducing orange and/or chilli to a version soon!

Are you baking for your loved one this Valentine?

Baking: Cake Pops

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After a week of deadlines, the start of some rather scary modules, and horribly wet and windy weather, a night out was less than appealing. This led to me and a housemate (she blogs over at Life of Libby and took the fabulous pictures on this post, if you’re interested!) spending a Friday night in making cake pops. Actually we didn’t make the cake pops that night. We kinda underestimated the time and sheer effort they take, although the cake element did get made! The cake part is a recipe I’m working on that you should be able to read in less than a fortnight once it gets a Valentine’s makeover, so today I’m just going to talk about Cake Pops.

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Cake Pops are an American thing, and haven’t been overly popular here in the UK. I reckon that’s because they’re not really a commercially baked good, they really wouldn’t be great at anything but their freshest. They are baked a good cake, crushed into crumbs (gotta admit doing that hurt a little, especially as the cakes looked pretty much perfect!), mixed with cream cheese, left to harden, and then dipped in melted chocolate and decorated. To be honest if I was ready this I’d have stopped by now. My reaction is pretty much “why on earth would you take good cake, break it up, and mix it with cheese?!” But I have to admit these do make a good and calorific change to plain old cake, they’d be fantastic to make with kids and, if you are better at decorating than us, they’d be a pretty impressive bake.

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So, to make cake pops;

  • Make a cake. We went for a rich chocolate sponge (recipe coming soon).
  • Blitz the cake in a food processor until it’s all crumbs.
  • Beat some cream cheese until a little lighter than it normally is.
  • Add the crumbs to the cream cheese, We used 1 sandwich tin worth of cake (freezing the crumbs of the other) to one tub.
  • Mix really, really well. You don’t want any cheesy lumps!
  • Shape into balls and push a stick halfway through.
  • Refrigerate for a few hours. We didn’t do this, and found it was a really important step. If you don’t, you will make a mess and lose many cake pops as they turn into mush.
  • Melt some chocolate. We went for a mixture of white, milk and orange chocolates.
  • Dip the cake pops into the chocolate. There’s an art to this, and unfortunately its not one we possess.
  • Decorate as you see fit, we took the easy options of chocolate shavings to hide our dreadful dipping!

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And that’s it, a quick guide on how to make cake pops! They do taste nice, I did enjoy them, but they were a lot of effort and at the end of the day I’d rather have a slice of cake. And save a couple of hours, and plenty of washing up…

Have you ever made cake pops?