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The more the merrier!
Cobweb cakes, bad weather and broken heating…
So, cobweb cakes – these were another creation for ‘Record Store Day’. And lots of fun they were too! Deeply fudgy cakes with chocolate ganache buttercream and a royally iced cobweb.
I could eat one right now. Something comforting – yes please! It’s raining, windy and the heating has broken. Even the cats have buried themselves into blankets upstairs. The little electric heater is doing it’s darned best, but it’s struggling and straining against the little gusts of wind that appear to be coming in via the light bulbs. (??!!)
Right now a coffee and a cobweb cake would really hit the spot.
Cakes, Moo-sic and Cousins…. and Moo-se Cake
You know, there’s something about cake and music that goes so well together. Music cakes, goth cakes, whatever you want to call them, they’re just brilliant. So why on earth I decided to try and make a mousse cake when our favourite Leeds based cousins came up, I have no idea! Should’ve just stuck to the old choccy fudge cakes, like these.
Nevertheless, what a great weekend!! Thanks to Gillian for doing all the washing up – you can be my ‘Shoe Chef’ whenever you want 🙂 🙂 How DID we manage to chuck everything we touched on the floor? The mousse cake was doomed from the start!
Actually, although it was a complete disaster to look at, it was delicious. I think it was the bit in the recipe where it said ‘push the mousse through a sieve’ that I started to doubt it would work.
Voila! C’est le mousse a la knacked!
“Collapsed Mousse Cake” – I might still post a picture, just for funnies sake! Look:
We made a Greek Mezzes meal for our Leeds-based cousins and, as they are music fans we took them to our local pub who always have great bands on. Feed the Bear put on a great show as always.
So, a weekend of baking and music over. Boo.
Now it’s back to the grindstone. University work to do, books to mark and planning. If I don’t hurry up, I’ll never get to buy my compost in time for work….
Chocolate Cobweb Cakes (Makes 12)
(Recipe adapted from Cookie Girl – Easter Nest Cupcakes)
200g (1 cup) caster sugar
160g (2/3 cup) butter
2 large eggs, beaten
200g (1 & 3/4 cups) self raising flour (or plain with 1 tsp baking powder)
200 ml (3/4 cup PLUS 1 tbsp) hot milk/water mix (100 ml water, 100ml milk)
45g (1/3 cup) cocoa powder
1 tsp vanilla extract
12 chunks of a chocolate bar (Dairy Milk etc)
1 quantity of Royal Icing (see Psychadelic Cakes post)
Chocolate Ganache Buttercream
85g (1/2 cup) plain chocolate
285g (2 and 3/4 cups) icing sugar
340g (1 and 3/4 cups) unsalted butter
1.5 tbsp cocoa powder
120 ml (1/2 cup) double cream.
* Spoon ice-white royal icing into a disposable piping bag and snip off the end, so that you get a thin line when piping. (Or use a thin plain piping nozzle) Onto greaseproof paper, pipe cobwebs by piping the centre cross first, then joining with the cobweb lines. Leave to dry for as long as possible.
* Preheat the oven to 180 degrees C / 350 degrees F / Gas 4 and line a 12 hole muffin tin with paper cases.
* Mix the cocoa powder and hot milk/water mixture until it is no longer lumpy. Cool it down.
* Sift the flour into a bowl and leave aside.
* Cream the butter and sugar until pale and fluffy.
* Using an electric whisk, free standing mixer or a hand whisk, add the eggs and vanilla slowly. If it curdles, add a tbsp of the flour.
* Fold in the flour.
* Add cooled chocolate mixture and blend in gently.
* Using an ice-cream scoop, measure 1 scoop of mixture into each paper case. Bake for 18 – 20 minutes or until springy to the touch.
* Leave to cool.
* Make the chocolate ganache buttercream: Melt the chocolate. Allow to cool slightly.
* Sift icing sugar and cocoa powder into a bowl.
* Add butter and beat until smooth and fluffy.
* Whisk melted chocolate and cream into the icing sugar mixture. Beat for about 3 minutes. Spoon into a piping bag with a Wilton 1M nozzle and pipe generously onto the cakes.
* Add cobwebs to the cakes, pushing them into the buttercream.