Rocking Rocky Road

Ingredients:

100g Marshmallows

3tbsp Golden Syrup

125g Butter

300g Quality Dark Chocolate

200g Rich Tea Biscuits (or 400g Digestive Biscuits)

1 Handful Dried Cranberries or dried fruit of choice (optional)

 

Method:

1. Melt the butter, syrup and chocolate in a pan on a medium heat.

2. Put the biscuits in a freezer bag and bash with a rolling pin. (You preferably want a mix of crumbs and small chucks.)

3. Pour 3/4 of the mixture in a bowl with the biscuit and stir.
4. Put Leave the leftover 1/4 to one side.
5. Mix the marshmallows and dried cranberries in to the mixture in the bowl and any other optional dried fruit/ ingredients.
6. Scoop the mixture in to a square 25cm tin with a 5cm depth. Smooth the top as much as possible.
7. Pour the leftover 1/4 of melted chocolate over the top of the mixture in the baking tray and smooth with the back of a spoon.
8. Finally, chill in the fridge for minimum 2 hours or preferably over night.

Cut and enjoy!!

 

Vanilla and Raspberry Birthday Cake Recipe

Vanilla and Raspberry Sponge Spectacular.

For those new to my blog, I recently uploaded the blog post; Cappuccino and Chocolate Birthday Cake Recipe, where I shared the recipe for my homemade birthday cake. (Giving me the luxury to hand custom my fave flavours and experiment with the all and powerful four layer cake design). If this wasn't enough I also made my brother's birthday cake too. I'm a triplet, meaning a multiple birth of three, I have two siblings (brothers- lucky me... ahah!) of who I share the same birthday with. With my kind nature (of which is under appreciated as always...) I made my brother a birthday cake too! And so began the creation of the classic but oh so special  Vanilla and Raspberry Jam Layer Birthday Cake Surprise. (My other brother wasn't home for our birthday, otherwise I would have ended up making three!)

 So, here goes...
 

The Vanilla and Raspberry Sponge Spectacular Recipe

 

 (Yep this is going to be a big one; the perfect blow out surprise celebration cake).

 

Ingredients:

 

For the Four Sponges:

450g Butter

450g Caster Sugar

450g Self Raising Flour

8 Medium Eggs

1/2 tsp. Vanilla Essence

 

Inner Filling:

225g Icing Sugar

100g Butter

1 tbsp. Milk

1/2 tsp. Vanilla Essence

Raspberry Jam (or strawberry if preferred).

 

Chocolate Covering:

225g Icing Sugar

100g Butter

1/2 tsp. Vanilla Essence

1 tbsp. Warm Water

1 1/2 tbsp. Cocoa Powder

 

 

 

Method:

 

For the Sponges:

1. Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Lightly grease and/ or line two 20cm (8 inch) sandwich tins.

2. Beat together the sugar and butter until light and fluffy.

3. Add the vanilla essence then beat the eggs in a separate bowl and add to the mixture little at a time, beating well after in addition.

4. Sieve the flour over the mixture and fold in with a metal spoon.

5. Divide the mixture equally between the tins and smooth over with the back of a spoon.

6. Bake for approx. 25-30 mins. Until Golden and firm to touch. Leave to cool for 10mins and turn out of tins on wire rack.

 

(If you only have two tins, half the mixture and cook two at a time).

 

For the filling:

Once the sponges are completely cool, use a sharp knife to level three of the sponges, leaving a sponge unlevelled for the top layer.

1. In a mixing bowl beat together butter, icing sugar, milk and vanilla essence. Also set aside the jam in a small bowl the fringe to cool after beating smooth.

2. Once the icing is smooth place a sponge layer on your cake tray/stand and use roughly 1/3 of the icing or enough to cover the sponge about 1cm thick (add more or less depending on your preferred amount).

3. On a second sponge layer spread 3-4 spoonful's of the raspberry jam and gently place jam side down on to of the butter icing covered sponge. 

4. Repeat with the next two layers.

5. Refrigerate for up to 30-60mins to ensure the icing has begun to set and the cake is sturdy before coating the outside. (If a little wobbly just place in the fridge for 10-15mins between each layer).

 

Chocolate Frosting Coating:

1. Beat together the icing sugar, butter, cocoa powder, vanilla essence and water until smooth and fully blended. (Add more cocoa powder to adjust colour and taste.)

2. To ice the cake, carefully spoon the mixture on the top and sides using the back of the spoon the gently ease the mixture in to any gaps and begin smoothing out. (If your sponge is a little crumbly apply a thin layer of icing all over and refrigerate till firm to lock in the crumbs and carry on with the next steps; however this isn't always necessary.)

3. Using either an icing spatula or, alternatively, the back of a serving spoon and knife to gently cover the cake, roughly smoothing as you go.

4. Decorate the cake with your chosen sprinkles, fruit and other decorations and refrigerate till serving. I added fresh raspberries and chocolate sprinkles. (For best results refrigerate up to 30mins or an hour before serving to ensure the cake is sturdy and the icing has begun to harden.)   

 

(Tip; This cake can be made and iced up to two days ahead, kept covered in the fridge).

Enjoy!

 
(Pictures below!)

 

Don't forget to tag me on instagram (@apesjackson) and on twitter (@aprilroseo) if you recreate this spectacular occasion cake. Comment below if you have any other scrummy recipes I should give a whirl.

If you enjoyed this recipe be sure to check out my birthday cake Cappuccino and Chocolate Birthday Cake Recipe or my Blueberry and Lemon loaf cake for something a little more tart but no less satisfying and a show stopper for the summer months. 

 

Hope you enjoyed, 

 

Much love,  -A
Xx

That's all for now folks,

 

XOXO -A

<3 

Girls Day In.

Tuesday Newsday's a Girls Day In.   

Its been a while since my last Tuesday Newsday, but fear not... a new post has come at long last.

For this Tuesday Newsday I thought I'd share the 'Girls Night Out' opposite. Sometimes (and I know I defiantly...) prefer to just stay in and-

 

 chill out

... with of course great company. A.k.a your wackiest and somehow closest friends, which in my case is 'the girls'.

So, for my most recent 'Girls Day In'  we spent the afternoon making Quick Pitta Pizzas; a fun, no fuss, quick but all the more tasty lunch (and under 300 kcals- not that it matters on a day off... ;)) with a naughty indulgence after of cookies! or to be more precise, Tanya Burrs Chocolate Cookies. Which are absolutely cheeky but that just makes them doubly scrumptious!

 

For the Quick Pitta Pizzas:

 

Serves 4

5 mins prep & 10 mins cooking

 

Ingredients:

 

Wholemeal Pitta Breads

Tomato Puree

Sliced Mushrooms

Tomatoes

Mozzarella Cheese

Dried Mixed Herbs

Pinch Black Pepper

(+ Any other preferred pizza toppings)

 

 

What to do:

Being the perfect quick, light meal its pretty straight forward and easy to do.

 

 

1. Just preheat the oven to 190C.

2. Start with spreading the tomato puree, layer on your chosen toppings. Sprinkle over mixed herbs and pepper.

3. Bake for 10-12 mins until the cheese is melted and bubbling away.

 Serve with Salad.

And hey presto the perfect girls day in light lunch!

 

 

 

For the Cookies:

 

Check out Tanya Burr's Chocolate Cookie Recipe here!

 

 

(I added chocolate and mint Aero balls, Cadbury's giant chocolate buttons and white chocolate chips. The great thing about this recipe is you can load it full of what ever chocolate bars, dried fruit, marshmallows and fave chocolate you've got lying around! (Anything works, so get creative!!!)

 

 

 

 

 

 

As always, I hope you enjoyed this blog post and plan your next girls day in soon! If you've tried out any of the mentioned recipes comment below or tag me on instagram and twitter. (@apesjackson and @aprilroseo). I'd love to see what creations you've come up with! Why not tag +Tanya Burr too!

Much love,  -A
Xx



That's all for now folks,

 

XOXO -A

<3

 

 

 

 

 

 

 

 

 



Cappuccino and Chocolate Birthday Cake Recipe

Caffé Mocaccino Celebration Cake

So, being a baking enthusiast and over all cake lover with a very stubborn idea of the perfect birthday cake for the day, I decided the only way forward would be to make my own. (and a damn good cake it was too if I may say so myself...)

 

 

 

 This pretty, chocolate butter frosting covered coffee and chocolate layered sponge with coffee flavoured butter frosting in-between was my own (and ultimate fave) creation. Coffee cake has got to be one of my all time fave flavours (even if I'm not a lover of the beverage its self... the infused flavour in a magical sweet treat won't go to waste around me ;)) When mixed with its long lost lover and ultimate partner in crime CHOCOATE! It will send your taste buds through the roof.

This cake, although coffee cake, for sure won't smack you in the face with a strong and bitter taste of the beverage but will make its presence with a subtle and sweet welcome. The perfect in-between cake, dodging the extreme sickly over chocolaty or strong coffee sponge recipes out there achieving the perfect balance right in the centre. It'll be sure to please everyone! and make the perfect birthday cake surprise.

(So without further a do, here goes the recipe... and what you've all been waiting for.)

Cappuccino and Chocolate Layer Sponge Cake Recipe

(a.k.a. The Mocha Celebration cake)

 



Ingredients:

 

Chocolate sponge:

175g Self Raising Flour

225g Muscovado Sugar

225g Soft Un-Salted Butter

4 Eggs

50g Cocoa Powder

1 tsp Baking Powder

 

Cappuccino Sponge:

225g Self Raising Flour

225g Muscovado Sugar

225g Soft Un-Salted Butter

4 Eggs

1 tsp Baking Powder

4 tsp Instant Coffee, Dissolved in 1 tbsp Boiling Water

 

Inner Filling:

225g Icing Sugar

100g Butter

4 level tsp instant coffee, dissolved in 1 tbsp warm water

1/2 tsp Vanilla Essence

 

Chocolate Covering:

225g Icing Sugar

100g Butter

1 1/2 tbsp Cocoa Powder

1 tbsp Warm Water

1/2 tsp Vanilla Essence

 

Decoration: Sprinkles, Chocolate shavings/ drops

 

 

 

Method: 

 

 For the Chocolate Sponge:

1. Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Lightly grease and/ or line two 20cm (8 inch) sandwich tins.

2. Beat together the sugar and butter until light and fluffy.

3. Beat the eggs in a separate bowl and add to the mixture little at a time, beating well after in addition.

4. Sieve the Flour, Cocoa powder and baking powder over the mixture and fold in with a metal spoon.

5. Once smooth, divide the mixture into the two cake tins as evenly as possible and smooth over with a knife.
6. Bake for approx. 25-30 mins. Until Golden brown and firm to touch. Leave to cool for 10mins and turn out of tins on wire rack.

 

For the Cappuccino Sponge:

6. Repeat steps 1-4 in the chocolate sponge recipe above.

7. Once smooth, stir in the dissolved coffee until thoroughly blended and divide equally between two greased cake tins.

8. Bake for approx. 25-30mins. Until firm to touch and the sponge springs back when prodded. Leave to cool and turn out on cooling rack.

 

Filling:  

Once the sponges are completely cool, use a sharp knife to level three of the sponges, leaving a coffee sponge unlevelled for the top layer.

1. In a mixing bowl beat together butter, icing sugar, vanilla essence and the dissolved coffee.

2. Once smooth place a chocolate sponge on your cake tray/stand and use roughly 1/3 of the icing or enough to cover the sponge about 1cm thick.

3. Repeat step two with all the sponge layers, alternating the sponge. Chocolate, Coffee, Chocolate, Coffee.

4. Refrigerate for up to 10-15mins to ensure the icing has begun to set and the cake is sturdy.

 

 

Chocolate Frosting Coating:

1. Beat together the icing sugar, butter, cocoa powder, vanilla essence and water until smooth and fully blended. (Add more cocoa powder to adjust colour and taste.)

 

2. To ice the cake, carefully spoon the mixture on the top and sides using the back of the spoon the gently ease the mixture in to any gaps and begin smoothing out. (If your sponge is a little crumbly apply a thin layer of icing all over and refrigerate till firm to lock in the crumbs and carry on with the next steps; however this isn't always necessary.)

3. Using either an icing spatula or, alternatively, the back of a serving spoon and knife to gently cover the cake, roughly smoothing as you go.

4. Decorate the cake with your chosen sprinkles, fruit and other decorations and refrigerate till serving. (For best results refrigerate up to 30mins or an hour before serving to ensure the cake is sturdy and the icing has begun to harden.   

 

(Tip; This cake can be made and iced up to two days ahead, kept covered in the fridge. Iced or un-iced, it freezes well.)

Enjoy!

 
(Pictures below!)

* 



 

 

 

 

 

 

 

 

Don't forget to tag me on instagram (@apesjackson) and on twitter (@aprilroseo) if you recreate this amazing celebration cake. Comment below if you have any other scrummy recipes I should give a whirl.

If you enjoyed this recipe be sure to check out my Blueberry and Lemon loaf cake for something a little more tart but no less stratifying and a show stopper for the summer months. 

 

Hope you enjoyed, 

 

Much love,  -A
Xx

That's all for now folks,

 

XOXO -A

<3 

Fruit-a-licious Tea Loaf

Sugar-Free, Gluten-Free Healthy Fruity Tea Loaf.


After the Healthy Banana Loaf went down a treat, I've been on the crave train for treats. Giving healthy banana ice-cream a go last night (A scrum-didly-um-tious success, with only one ingredient... frozen banana; blog post may be on its way for this recipe...) and my Blueberry and Lemon Drizzle Loaf was a yummy hit (since I purchased my loaf tin, I've been loaf obsessed!!). I thought I would do some investigating for a healthy and yummy treat, finally coming up with another healthy loaf recipe. Loosely based on the traditional fruit loaf recipe and inspired from several other healthy loaves, without further a do I give to you my Fruit-a-licious Tea Loaf Recipe. (Also known as A Healthy Fruit Tea Loaf...) This recipe is free from refined sugar, wheat and processed ingredients and 100% delicious (if I do say so myself...!)

 
 
 

Fruit-a-licious Tea Loaf Recipe

Ingredients:

200g Ground Almonds

85g Unsalted Butter  

1/4 tsp Nutmeg

1/2 tsp Cinnamon

1tsp Organic Vanilla Extract

65g (1/2 cup) Raisins

65g Dried Apricots

65g Dried Prunes

50g Dried Cranberries

50g Sunflower Seeds/ Mixed Seeds

3 Eggs

1 Medium Orange (Juice and Zest)
Handful of Flaked Almonds

2lb Loaf Tin

 

Instructions:

(Scroll down for step illustrations.)

 

 

1. Pre-heat the oven to 180°C and grease/ line your 2lb loaf tin. (If using a round or larger/smaller loaf tin the baking time may need to be adjusted or ingredients doubled to get a full loaf.)

 

2. Measure out and prepare your ingredients. With a sharp knife roughly chop the dried apricots and prunes.

 

3. Then, in a large mixing bowl mix together all of the dry ingredients and butter until all the ingredients are combined.

 

4. In a separate bowl beat together the eggs and add to the mixture. Stir well.

 

5. Once you have a paste like mixture with all ingredients combined, scoop the mixture in to your loaf tin.

 

6. For decoration sprinkle your a handful of any leftover dried fruit and mixed seeds.

 

7. Bake in the oven for 35-45 minutes. Once golden brown and when prodded, firm leave to cool inside the loaf tin. (For an extra check to make sure your loaf is 100% ready, if a skewer is poked through the centre of your loaf and comes out clean, your good to go.)

 

 

Once cool, remove from loaf tin

and
Enjoy!

(A good cuppa on the side is always welcomed ;))

 

 *

 

 

 

 

 

 

 

 

 

 

If I haven't said it enough, this recipe is 'scrum-diddly- um- scious' and deffo worth a bake! Perfect for an afternoon pick me up with an extra special cup of tea or a sweet, yet 100% healthy and good for you, evening treat. It's even a great treat warmed with a low fat spread for a quick breakfast in place of toast. Either way this recipe is a quick, simple and extremely yummy bake that will rock your socks off and never let you down!

Don't forget to tag me on instagram (@apesjackson) and on twitter (@aprilroseo) if you recreate this without a fail, hit of a cake. Comment below if you have any other healthy or just god damn scrummy recipes I should give a whirl.

Give the post a +1 if you'd like to see some of my other recipes on my blog and want to see my Healthy Banana Ice-cream and healthy sweet, nutty and fruity ice-cream variation recipes.

 

Much love,  -A
Xx



That's all for now folks,

 

XOXO -A

<3