Mini Cheeseburger Cakes

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This was such a fun bake. It was my flatmate’s birthday and, as you can guess, he liked burgers. As students, it was only right that a bottle of vodka was involved in the making of these cakes… But just as a make-shift rolling pin to roll out the fondant icing ‘cheese’! As well as the ‘cheese’, there’s a vanilla sponge ‘bun’, a chocolate brownie ‘burger’ and vanilla buttercream ‘mayo’. The great part about this is that you can make all the different elements up as and when you want. I actually made the brownies the night before and stored them in an airtight container before making the other elements the next day and assembling. They definitely looked the part, and went down a treat too!

Vanilla Sponge Bun

This is just your normal vanilla cupcake, which I then cut in half to make into a bun.

110g/4oz butter or margarine, softened at room temperature
110g/4oz caster sugar
2 free-range eggs, lightly beaten
1 tsp vanilla extract
110g/4oz self-raising flour, sifted

Preheat oven to180C/350F/Gas 4 and grease a 12-hole cupcake tray. Grease it well so that the cake won’t stick!

Place all ingredients in a bowl and mix until combined.

Spoon the mixture into each of the holes of the tray and bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

Once cooled, cut each of the cupcakes in half to create the mini buns!

Brownie Burger

For this part of the bake I made a tray bake of brownies and, once cooled, simply used a small cookie cutter to create burgers 🙂

275g (10oz) butter, softened

375g (13oz) caster sugar

4 large eggs

75g (3oz) cocoa powder

100g (4oz) self-raising flour

100g (4oz) plain chocolate chips

Preheat the oven to 180°C/Fan 160°C/gas 4. Cut a rectangle of non-stick baking parchment to fit the base and sides of the tin. Grease the tin and then line it with the paper, pushing it neatly into the corners.

Measure all the ingredients into a large bowl and mix with a hand-held electric mixer until evenly blended.

Spoon the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of it. Spread the mixture gently to the corners of the tin and level the surface with the back of the spatula.

Bake for 40–45 minutes, until the brownies have a crusty top and a skewer inserted into the centre comes out clean.Cover loosely with foil for the last 10 minutes if the mixture is browning too much.

Allow to cool in the tin. Once cooled, turn out the brownies and cut into 12 small rounds (or ‘burgers’!) using a cookie cutter.

Vanilla Buttercream Mayo

175 g butter (at room temperature), cut into pieces
1/2 tbsp vanilla extract
2-3 tbsp milk
350 g icing sugar, sifted

Put the butter, vanilla extract, two tablespoons of the milk, and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar, and pour in the rest of the milk if needed to make the icing the right consistency.

Lastly, assembling the burgers…

Spread a small amount of icing on each of the vanilla sponge halves

Place a brownie burger on half of the vanilla sponges

Place a small dot of buttercream on top of the brownie (this will be to hold the fondant ‘cheese’ in place)

Roll out the yellow fondant icing (supermarket bought!) and cut into small squares to resemble slices of cheese. Place one on top of each of the brownies

Place the rest of the sponge halves on top, to create your burger!

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Oreo Cookie Cupcakes

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Said to taste every bit as good as they look. Give ’em a go!

For the cake:

1 pack oreo cookies
75g self raising flour
25g good quality cocoa powder
100g light brown sugar
100g butter, room temperature
2 eggs (preferably free range or organic)

Preheat the oven to 180 degrees
Place a oreo cookie at the bottom of each of the cupcake cases
Sift the flour and the cocoa together and put aside
Beat the butter and sugar until creamy
Add the eggs one at a time, alternating with a spoon full of the flour and cocoa
Fold in the remaining flour and cocoa
Divide the mixture between the cases and bake for about 10-15 minutes until when you insert a skewer it comes out clean and the sponge is springy when touched
Leave to cool while you make the icing…

Icing:

3/4 (approx.) packet oreo cookies
75g butter, softened
125g icing sugar, sifted
A few drops of vanilla essence

Beat the butter
Add the icing sugar and vanilla essence and beat until a smooth butter icing is formed
Place the oreo cookies into a sandwich bag
Using a rolling pin, roughly smash the cookies into small chunks
Add most of these chunks to the icing and stir so they’re distributed evenly
Spread the icing onto the cool cakes
Decorate by sprinkling the remaining oreo chunks on top of the icing

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Chocolate Cake with a Caramel filling and Chocolate Ganache

I love to bake so I don’t really need a reason to grab a wooden spoon and bake a few treats. However, this weekend was an special exception as it was my Grandad’s 80th birthday celebrations, so the thinking cap went on and ingredients were gathered to make a feast of cakes! So here’s one of the few bakes I did, a chocoholic’s delight: Chocolate and Caramel cake…

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Cake:

35g cocoa powder
2 tsp bicarbonate of soda
100ml boiling water
2  eggs
185g light muscovado sugar
90ml vegetable oil
100g self-raising flour, sifted

Preheat oven to 160 degrees
Grease and line 2 sandwich tins
Pour the boiling water over the cocoa powder and whisk so there are no lumps
Add the bicarbonate of soda and whisk again until smooth
Leave this mixture to the side to cool
Using an electric whisk, combine the eggs, sugar and vegetable oil
Fold in the flour, followed by the cocoa mixture
Split the mixture between the sandwich tins and bake for 25-30 minutes
*While the cake is cooking, you can make the caramel filling (recipe below!)*
Once cooked, remove the cake from the oven and allow to cool for 10 minutes in its tin, before turning out onto a wire rack to continue cooling

Caramel filling:

125g light soft brown sugar
75ml double cream
70g butter
1/4 tsp salt

Heat the sugar, cream and salt in a saucepan until the sugar dissolves 
Allow it to bubble for a few minutes (be careful it doesn’t burn), then remove for the heat and allow to cool completely
Beat the butter, then add the cooled caramel mixture and mix until combined
Leave to chill in the fridge until it is needed

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Chocolate Ganache:

115g dark chocolate
65g double cream 

Gently heat the cream in a pan, take off the heat when it starts to simmer
Pour the heated cream over the chocolate
Leave for a minute for the chocolate to melt, then stir until it is all melted and becomes smooth and glossy

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Once cooled, remove the cake from the sandwich tins
Spread the caramel icing on one of the halves, then sandwich together with the other
Pour the ganaches over the cake so that is drips down the sides, use a spatula to make sure it is distributed fairly evenly

Decorate as you wish! I used small pieces of honeycomb. 

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Oreo Cookie, Lemon Drizzle and Coffee cupcakes completed the baking bonanza. Recipes to follow in my next few posts!

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