Magic Mayo Moist Chicken Breasts

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This Magic Mayo Moist chicken breasts recipe is a variation, with variations, of a generic Mayo Chicken Breast recipe that’s been around since the 60’s.  It is moist, versatile, full of flavour, moist, and best of all, easy to make! Did I say that Magic Mayo Moist Chicken is moist?  Did I say that Magic Mayo Moist Chicken is easy and versatile?  You betcha! Magic Mayo Moist Chicken is perfect for a stress-free dinner party, too – prepare ahead, leave in the fridge until you put the oven on to preheat, put into the oven when ready! MAGIC!

Magic Mayo Moist chicken breasts, ready to eat – note the moisture on the lower right

Ingredients:

  • 1 cup good egg mayonnaise (use plain Greek yogurt in place of the mayo, for a healthier option, or half and half)
  • 4 boneless, skinless chicken breasts (halve recipe for 2 people)
  • 1/2 cup Parmesan cheese
  • ½ -1 teaspoon seasoning salt (or Italian, or your choice)
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • Optional: ½ cup mozzarella, sprinkle planko or other crumbs)

Directions:

  1. In a small bowl, combine the mayonnaise (or yogurt if substituting), cheese, and the seasonings of your choice (other options below)..
  2. Preheat oven to 160 deg C (375 deg F)..
  3. Put the chicken breasts into a baking dish, tucking thin ends underneath.
  4. Spread the mayo mixture evenly on top of each chicken breast, sprinkle with crumbs, if using.
  5. Bake in the preheated oven, for about 35-45 minutes,  or until cooked through. (test wuth skewer for clear juices from thickest part.
  6. Serve warm, with noodles, potatoes or similar, plus a salad.

Autumn’s Culinary TIPS:

Experimenting with the basic recipe is fun – here’s some ideas

  1. Try using the mayo mix on thick fish fillets.
  2. Slice the chicken through the middle from the side and slide in a big slice of ham with a little Mozzarella por cheddar cheese for a different taste.
  3. You can switch the mayo for Greek yoghurt or lite mayo, the seasonings for BBQ or other seasonings.
  4. Other things you can add, or sub for original seasoning:

– Finely zested lemon or orange zest.

– finely chopped fresh herbs ( a little basil or thyme is great)

– a little chilli, or even some sweet chilli sauce

– some seasoned breadcrumbs (wholemeal or Planko are great)

  1. As well as the parmesan, add 1/4 – ½ cup grated mozzarella cheese.
  2. Try adding some bacon (chopped small) on top, about 3/4 the way through cooking.
  3. A great, easy side dish is thin egg noodles cooked to al dente, drained, and then some butter, garlic cloves, and Parmesan cheese sprinkled on top! Delicious and simple .  Salads are great, too.
  4. What great ideas can YOU come up with?

Magic Mayo Moist chicken breasts, ready for the oven

Magic Mayo Moist Chicken Breasts
Author: 
Recipe type: Chicken, Dinner, Celebration, Mains
Cuisine: Inernational
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Magic Mayo Moist chicken breasts is a variation, with variations, of a generic Mayo Chicken Breast recipe that’s been around since the 60’s. It is moist, versatile, full of flavour, moist, and best of all, easy to make!
Ingredients
  • 1 cup good egg mayonnaise (use plain Greek yogurt in place of the mayo, for a healthier option, or half and half)
  • 4 boneless, skinless chicken breasts (halve recipe for 2 people)
  • ½ cup Parmesan cheese
  • ½ -1 teaspoon seasoning salt (or Italian, or your choice)
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • Optional: ½ cup mozzarella, sprinkle planko or other crumbs)
Method
  1. In a small bowl, combine the mayonnaise (or yogurt if substituting), cheese, and the seasonings of your choice (other options below)..
  2. Preheat oven to 160 deg C (375 deg F)..
  3. Put the chicken breasts into a baking dish, tucking thin ends underneath.
  4. Spread the mayo mixture evenly on top of each chicken breast, sprinkle with crumbs, if using.
  5. Bake in the preheated oven, for about 35-45 minutes, or until cooked through. (test wuth skewer for clear juices from thickest part.
  6. Serve warm, with noodles, potatoes or similar, plus a salad.
  7. Autumn's Culinary TIPS: Experimenting with the basic recipe is fun – here’s some ideas
  8. Try using the mayo mix on thick fish fillets.
  9. Slice the chicken through the middle from the side and slide in a big slice of ham with a little
  10. Mozzarella or cheddar cheese for a different taste.
  11. You can switch the mayo for Greek yoghurt or lite mayo, the seasonings for BBQ or other seasonings.
  12. Other things you can add, or sub for original seasoning:
  13. - Finely zested lemon or orange zest.
  14. - finely chopped fresh herbs ( a little basil or thyme is great)
  15. - a little chilli, or even some sweet chilli sauce
  16. - some seasoned breadcrumbs (wholemeal or Planko are great)
  17. As well as the parmesan, add ¼ – ½ cup grated mozzarella cheese.
  18. Try adding some bacon (chopped small) on top, about ¾ the way through cooking.
  19. A great, easy side dish is thin egg noodles cooked to al dente, drained, and then some butter, garlic cloves, and Parmesan cheese sprinkled on top! Delicious and simple . Salads are great, too.
  20. What great ideas can YOU come up with?

 

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DULCE De LECHE Cake

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I’ve been promising this recipe for Dulce De Leche Cake for a while, and I’ve finally taken the pix.  Dulce de Leche is a thick caramel make from condensed milk, and the easy-to-make was given July 8, 2017 (and is searchable).   This is my version of Dulce De Leche, it’s VERY sweet, so cut small portions.    It does create a great “sugar rush”, so a suitable end for a luncheon for “Ladies who Lunch”….. lol

Dulce de Leche Cake cut, ready to serve

 

Ingredients

for the cake

  • 1 cup unsalted butter, softened
  • 1 1/2 cups white sugar
  • 1/4 cup dulce de leche (recipe given earlier)
  • 3 large eggs
  • 1 teaspoon Heilala pure vanilla extract
  • 1/2 cup vegetable oil
  • 2 1/2 cups plain (all purpose) flour (can replace 2 Tablespoons with cornflour)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup whole milk

for the frosting

  • 1 1/2 cups unsalted butter, room temperature
  • 3-4 cups icing sugar, or to taste
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon + 1 cup dulce de leche (recipe given earlier)

Directions

The cake:

  • preheat oven to 325 degrees. Grease and line 2 x 23 cm (9” – 10”) cake pans.
  • Beat the butter, sugar and dulce de leche to a cream (with paddle attachment of a stand mixer).
  • Slowly add the eggs and mix until light and fluffy.
  • Add in the vanilla and oil, beat until combined
  • Into a separate bowl, sift the flour, baking powder, and salt.
  • Add the dry ingredients gradually to the creamed mixture,at low speed.
  • When the flour is JUST combined into the wet ingredients, add the milk.
  • Evenly distribute batter into the two cake pans, and bake for 20-25 minutes, or until a toothpick comes out clean. let cakes cool completely before turning out onto a cooling rack.
  • The frosting:
  • Mix butter, icing sugar, vanilla & 2 Tablespoons of dulce, whip until light and fluffy for about 8-10 minutes. (The remaining cup of dulce de leche will be used to assemble the cake.
  • Assembly:
  • Cut cakes evenly down the middle so you have four thin layers of cake.**
  • Begin with the first layer of cake – spread with a thin layer of frosting,building up around the edges. Place a small amount of dulce de leche in the middle.
  • Buttercream spread on cake, edge raised to contain inner dollop of Dulce de Leche

     

  • Place the next layer on top, spread with a thin layer of frosting,building up around the edges. Place a small amount of dulce de leche in the middle.
  • Continue until the top layer.

The finished “naked” Dulce de Leche Cake

  • The cake sides can be left “naked” as shown, and the top spread or piped with buttercream, then drizzled with slightly warmed dulce de leche. Only slightly warmed, mind, or it may melt the buttercream.
  • The sides can be spread with buttercream, if preferred.
  • ** Note: I baked the cake batter in 3 cake pans, so did not need to cut the cakes into layers. The middle one is browner, as it was steel, compared to the other pans being aluminium – but it looks effective.

Further note:  This is a VERY sweet cake, so it may not be to everyone’s taste, but it is delicious for special occasions.

The cake is beautiful (light and moist)  and could easily be modified.  I’ve tried it using the same basic recipe, but adding a little lemon juice (less than half a lemon) and the zest of one lemon, a lemon-flavoured buttercream, and a raspberry puree – great, too

Slice of Dulce de Leche Cake – moist, sweet

Dulce de Leche Cake cut, ready to serve

DULCE De LECHE Cake
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • For the cake
  • 1 cup unsalted butter, softened
  • 1½ cups white sugar
  • ¼ cup dulce de leche (recipe given earlier)
  • 3 large eggs
  • 1 teaspoon Heilala pure vanilla extract
  • ½ cup vegetable oil
  • 2½ cups plain (all purpose) flour (can replace 2 Tablespoons with cornflour)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup whole milk
  • For the frosting
  • 1½ cups unsalted butter, room temperature
  • 3-4 cups icing sugar, or to taste
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon + 1 cup dulce de leche (recipe given earlier)
Method
  1. The cake:
  2. Preheat oven to 160 C (325 F) degrees. Grease and line 2 x 23 cm (9” – 10”) cake pans.
  3. Beat the butter, sugar and dulce de leche to a cream (with paddle attachment of a stand mixer).
  4. Slowly add the eggs and mix until light and fluffy.
  5. Add in the vanilla and oil, beat until combined
  6. Into a separate bowl, sift the flour, baking powder, and salt.
  7. Add the dry ingredients gradually to the creamed mixture,at low speed.
  8. When the flour is JUST combined into the wet ingredients, add the milk.
  9. Evenly distribute batter into the two cake pans, and bake for 20-25 minutes, or until a toothpick comes out clean. let cakes cool completely before turning out onto a cooling rack.
  10. The frosting:
  11. Mix butter, icing sugar, vanilla & 2 Tablespoons of dulce, whip until light and fluffy for about 8-10 minutes. (The remaining cup of dulce de leche will be used to assemble the cake.
  12. Assembly:
  13. Cut cakes evenly down the middle so you have four thin layers of cake.**
  14. Begin with the first layer of cake – spread with a thin layer of frosting,building up around the edges. Place a small amount of dulce de leche in the middle.
  15. Place the next layer on top, spread with a thin layer of frosting,building up around the edges. Place a small amount of dulce de leche in the middle.
  16. Continue until the top layer.
  17. The cake sides can be left “naked” as shown, and the top spread or piped with buttercream, then drizzled with slightly warmed dulce de leche. Only slightly warmed, mind, or it may melt the buttercream. The sides can be spread with buttercream, if preferred.
  18. ** Note: I baked the cake batter in 3 cake pans, so did not need to cut the cakes into layers. The middle one is browner, as it was steel, compared to the other pans being aluminium – but it looks effective.
  19. Further note: This is a VERY sweet cake, so it may not be to everyone’s taste, but it is delicious for special occasions.
  20. The cake is beautiful (light and moist) and could easily be modified. I’ve tried it using the same basic recipe, but adding a little lemon juice (less than half a lemon) and the zest of one lemon, a lemon-flavoured buttercream, and a raspberry puree - great, too

 

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Mother’s Day Cake (using Vanilla Sour Cream Cake)

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It’s just become Mother’s Day in New Zealand, and I’ve not long ago finished decorating the cake for my mother, as part of her present.

I used my http://www.off-my-rocker.com/heilala-vanilla-sour-cream-cake/ ‎  recipe, and frosted it with pale lilac buttercream.   I’d made the flexible lace, and moulded and painted the fondant/gumpaste flowers earlier in the day

Happy Mother’s Day, Mum!   And blessings on all the other mothers out there

And I hope, Dear Readers, you enjoy the pictures.

And now, well after midnight, I’m off to make a Cake in a Mug, to go with a well-earned cup of hot chocolate to help me sleep.

Oh?   You want my Cake in a Mug cake recipe?

Sorry everyone, you’ll have to wait until tomorrow….. oooops, it IS tomorrow!

Well, tonight then – I promise!

In the meantime, the pictures of my mother’s Mother’s Day Cake……

heilala-vanilla-sour-cream-cake

The Vanilla Sour Cream cake, just out of the oven – wonderful aroma!

Mother's-Day-Cake-with-Heilala-Vanilla-Sour-Cream-Cake-recipe

Mother’s Day Cake – made with Vanilla Sour Cream Cake recipe

 

 

 

 

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Vanilla Sour Cream Cake

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Vanilla Sour Cream Cake

(Using Heilala Vanilla products)

Heilala-Vanilla-products

Heilala Vanilla products – aroma and taste perfection

This gorgeous VANILLA SOUR CREAM CAKE recipe isn’t my own recipe, but it’s soooo good, I’m sharing it with you.

There are a vast number of generic “vanilla sour cream cake” recipes, but this is the one I have used for some time.  I know how to double or triple for particular cake sizes, and it’s one recipe where using the best vanilla available (I use Heilala) adds to the magic.

Everybody loves this cake.  The aroma of vanilla while the cake is cooking is just delightful!

It’s moist, quite simple to make, and looks gorgeous with any sort of topping – from frosting, with chocolate ganache, or simple cream and fresh fruits. Berries or citrus slices look great, or kiwifruit, too.  We grow them well around Tauranga, in the beautiful Bay of Plenty, New Zealand.

The “secret” of this cake is Vanilla! Real vanilla is the only way to go on this cake. Heilala makes some of the very best in the world, with multiple awards, and it is manufactured (from vanilla beans grown in Tonga) right here in Tauranga, Bay of Plenty, New Zealand.

These great products can be ordered direct from them, here – https://www.heilalavanilla.co.nz/collections.

Heilala-Vanilla-products

Heilala Vanilla products – aroma and taste perfection

I use this recipe often, and it is very worthy of sharing.

I used it in the next recipe I’ll be sharing – a Mother’s Day cake for my mother.

 

 

 

 

 

 

 

 

Ingredients

Cake:

1 cup Heilala Vanilla sugar (use castor sugar at a pinch)

6 Tablespoons butter (soft, not melted)

1 teaspoon Heilala Vanilla extract or paste

1 ¾ cups sifted cake flour **

1 ½ teaspoons baking powder

1 teaspoon salt

½ teaspoon baking soda

1 cup dairy sour cream

4 stiffly beaten egg whites

** if you have no “cake flour”  take out four Tablespoons of plain flour, and replace with four Tablespoons of cornflour/cornstarch – sift well.

Vanilla Frosting

1 ½ cups sugar

2 large egg whites room temperature

6 Tablespoons cold water

1 Tablespoon Heilala Vanilla Syrup

¼ teaspoon cream of tartar

Pinch of salt

1 teaspoon Heilala Vanilla paste

Method:

  1. Preheat oven to 350F. Grease and flour (or use my Tin Glide) two 20 cm x 5 cm (8 x 2″) cake pans.
  2. Cream together 1 cup Heilala vanilla sugar and butter, then dd Heilala vanilla extract or Heilala paste.
  3. In separate bowl sift together cake flour, baking powder salt and soda. Add flour to creamed mixture alternately with sour cream, beating just till mixed. Fold in beaten egg whites.
  4. Pour mixture into two greased and lightly floured 8 ½ by 1 ½ round baking pans.

5. Bake for 25-35 minutes. Test cakes  at 25 minutes, with toothpick by inserting in center to make sure it comes out clean.

6. Cool on wire racks for 10 minutes. Remove from pans. Cool completely before filling and decorating.

Make the vanilla frosting:

  1. Bring two inches of water to simmer in bottom of double boiler then in top of double boiler. Combine the sugar, egg whites, water, cream of tartar, syrup and salt.
  2. Beat with electric mixer (about 7 minutes) on high- it will quadruple in volume and become shiny and form peaks.
  3. Remove from heat and add the vanilla paste.
  4. Continue to beat 2 minutes longer and use immediately.

 

Recipe courtesy of Heilala Vanilla. – https://www.heilalavanilla.co.nz/

Author: 
Recipe type: cake, dessert, celebration
Cuisine: International
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Cake:
  • 1 cup Heilala Vanilla sugar (use castor sugar at a pinch)
  • 6 Tablespoons butter (soft, not melted)
  • 1 teaspoon Heilala Vanilla extract or paste
  • 1 ¾ cups sifted cake flour **
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup dairy sour cream
  • 4 stiffly beaten egg whites
  • ** if you have no “cake flour” take out four Tablespoons of plain flour, and replace with four Tablespoons of cornflour/cornstarch – sift well.
  • Vanilla Frosting:
  • 1 ½ cups sugar
  • 2 large egg whites room temperature
  • 6 Tablespoons cold water
  • 1 Tablespoon Heilala Vanilla Syrup
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • 1 teaspoon Heilala Vanilla paste
Method
  1. Vanilla Sour Cream Cake:
  2. - Preheat oven to 350F. Grease and flour (or use my Tin Glide) two 20 cm x 5 cm (8 x 2") cake pans.
  3. - Cream together 1 cup Heilala vanilla sugar and butter, then dd Heilala vanilla extract or Heilala paste.
  4. - In separate bowl sift together cake flour, baking powder salt and soda. Add flour to creamed mixture alternately with sour cream, beating just till mixed. Fold in beaten egg whites.
  5. - Pour mixture into two greased and lightly floured 20 cm x 5 cm (8" x 2 ") round baking pans.
  6. - Bake for 25-35 minutes. Test at around 25 minutes with toothpick by inserting in center to make sure it comes out clean.
  7. - Cool on wire racks for 10 minutes. Remove from pans. Cool completely before filling and decorating.
  8. Make the vanilla frosting:
  9. - Bring two inches of water to simmer in bottom of double boiler then in top of double boiler. Combine the sugar, egg whites, water, cream of tartar, syrup and salt.
  10. - Beat with electric mixer (about 7 minutes) on high- it will quadruple in volume and become shiny and form peaks.
  11. - Remove from heat and add the vanilla paste.
  12. - Continue to beat 2 minutes longer and use immediately.

 

 

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WHITE CHOCOLATE MUD CAKE recipe

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I decided to make this recipe an individual one, so it’s easier to find under “recipes”.   Made with 200 gms of white chocolate This WHITE CHOCOLATE MUD CAKE is a winner.   An unusual mixing method, using warm liquid onto flour, so just follow the recipe – it works, and it’s so reliable I use it often.  Here in New Zealand our main choices for white chocolate blocks are Nestle Milky Bar or Cadbury Dream, but as long as it’s a 200 gm block, use what’s available.

You can see a coloured version of this recipe here – ‎http://www.off-my-rocker.com/o-t-t-birthday-c…-mud-cake-recipe/ ‎

WHITE CHOCOLATE MUD CAKE  

  • 200 g White chocolate (Nestle Milky Bar, Cadbury Dream, etc)
  • 250 g Butter
  • 1½ cup Caster Sugar
  • 200 ml near boiling water
  • 1 cup Self Raising Flour
  • 1¾ cup Plain Flour
  • 2 Eggs, Lightly Beaten
  • 1 teaspoon Vanilla extract or paste (and gel food colouring, if using)

Method:

  1. Preheat Oven to 160 Degrees C/325 F
  2. Prepare a 23-25 cm round cake tin:  Brush with Tin Glide or spray well with a tin spray, and line the base with a circle of baking paper. (I used 2 x 20 cm tins)
  3. In a large heavy based saucepan combine the white chocolate, diced butter, sugar & hot water and melt over a low to medium heat until the chocolate has melted and the sugar dissolved.  This will take about 4 minutes
  4. Remove from the heat and set aside to cool slightly while you prepare the rest of the ingredients (approx. 15 minutes to cool)
  5. Sieve the self raising flour and plain flour together into a large bowl, fluff with a fork.
  6. In a small bowl lightly beat the eggs & vanilla.
  7. When the chocolate/butter mixture has cooled slightly, pour this into the flours and add the egg & vanilla mixture. Using a whisk quickly beat together all the ingredients until smooth and no lumps remain.
  8. Pour into the prepared cake tin and bake for 40 minutes to 1 hour, or until a skewer or knife comes out damp but clean. Watch, and try not to over cook, different tin sizes and different oven temperatures make for differing cooking times.
  9. Remove from the oven and let the cake rest in the tin for at least 25 minutes before putting a cake rack on top, and overturning the cake onto the wire rack to cool.
  10. Naturally, the cake needs to be completely cool before icing.   Placing into the fridge or freezer will allow it to “set”, to make a crumb coat of frosting easier.
  11. If not crumb coating, then piping with buttercream, a simple chocolate ganache makes a nice finish.   Simply melt about 240 gms white chocolate into 3/4 cup of heavy cream, cool a little, and pour over cake.
  12. This cake stores happily for several days, and freezes extremely well (well wrapped).
  13. NOTE: To make the cake even whiter (for a wedding cake, perhaps?) I add edible white food colouring to enhance the whiteness of the White Chocolate Mud Cake recipe. Gel food colouring is best (added by toothpick, a little at a time), is best for a coloured cake.

WHITE CHOCOLATE MUD CAKE recipe
Author: 
Recipe type: Cake, baking, celebration, dessert
Cuisine: International
Prep time: 
Cook time: 
Total time: 
 
A reliable but unusual White Chocolate mud cake
Ingredients
  • 200 g White chocolate (Nestle Milky Bar, Cadbury Dream, etc)
  • 250 g Butter
  • 1½ cup Caster Sugar
  • 200 ml near boiling water
  • 1 cup Self Raising Flour
  • 1¾ cup Plain Flour
  • 2 Eggs, Lightly Beaten
  • 1 teaspoon Vanilla extract or paste (and cake whitener or gel food colouring, if using)
Method
  1. * Preheat Oven to 160 Degrees C/325 F
  2. * Prepare a 23-25 cm round cake tin: Brush with Tin Glide or spray well with a tin spray, and line the base with a circle of baking paper. (I used 2 x 20 cm tins)
  3. * In a large heavy based saucepan combine the white chocolate, diced butter, sugar & hot water and melt over a low to medium heat until the chocolate has melted and the sugar dissolved. This will take about 4 minutes
  4. * Remove from the heat and set aside to cool slightly while you prepare the rest of the ingredients (approx. 15 minutes to cool)
  5. * Sieve the self raising flour and plain flour together into a large bowl, fluff with a fork.
  6. * In a small bowl lightly beat the eggs & vanilla.
  7. * When the chocolate/butter mixture has cooled slightly, pour this into the flours and add the egg & vanilla mixture. Using a whisk quickly beat together all the ingredients until smooth and no lumps remain.
  8. * Pour into the prepared cake tin and bake for 40 minutes to 1 hour, or until a skewer or knife comes out damp but clean. Watch, and try not to over cook, different tin sizes and different oven temperatures make for differing cooking times.
  9. * Remove from the oven and let the cake rest in the tin for at least 25 minutes before putting a cake rack on top, and overturning the cake onto the wire rack to cool.
  10. * Naturally, the cake needs to be completely cool before icing. Placing into the fridge or freezer will allow it to "set", to make a crumb coat of frosting easier.
  11. * If not crumb coating, then piping with buttercream, a simple chocolate ganache makes a nice finish. Simply melt about 240 gms white chocolate into ¾ cup of heavy cream, cool a little, and pour over cake.
  12. * This cake stores happily for several days, and freezes extremely well (well wrapped).
  13. *NOTE: To make the cake even whiter (for a wedding cake, perhaps?) I add edible white food colouring to enhance the whiteness of the White Chocolate Mud Cake recipe. Gel food colouring is best (added by toothpick, a little at a time), is best for a coloured cake.

 

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O.T.T. Birthday Cake – using WHITE CHOCOLATE MUD CAKE recipe

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This cake, using my WHITE CHOCOLATE MUD CAKE recipe, was for my friend, Maree, who has had a rough year, and deserved pampering.  Every woman deserves an O.T.T. (Over The Top) Birthday cake once in their lives, right?   The colours are her favorite, and I used a buttercream frosting.  To complete the OTT effect, I also made a dozen Lemon cup cakes and frosted them the same, so she could share with her workmates.

It’s a pity the colours haven’t come out so well in the pix, as the gumpaste peony I made for the top was carefully graduated from pink to purple.   As her birthday was very near Easter this year, I used pink and purple foiled Easter eggs to bling it out, including miniature ones in the martini glass on the top.

First, the pictures, then the recipe……

cup cakes – lemon with curd filling

 

 

 

This recipe is really unusual, so take care to read the recipe first.   It has all the liquid components heated, then poured while still warm onto the flour.   It sounds really weird and whacky, but trust me – it’s actually simple, and the cake is delicious!

 

 

 

WHITE CHOCOLATE MUD CAKE   (coloured for this cake – see note)

  • 200 g White chocolate (Nestle Milky Bar, Cadbury Dream, etc)
  • 250 g Butter
  • 1½ cup Caster Sugar
  • 200 ml near boiling water
  • 1 cup Self Raising Flour
  • 1¾ cup Plain Flour
  • 2 Eggs, Lightly Beaten
  • 1 teaspoon Vanilla extract or paste (and gel food colouring, if using)

Method:

  1. Preheat Oven to 160 Degrees C/325 F
  2. Prepare a 23-25 cm round cake tin:  Brush with Tin Glide or spray well with a tin spray, and line the base with a circle of baking paper. (I used 2 x 20 cm tins)
  3. In a large heavy based saucepan combine the white chocolate, diced butter, sugar & hot water and melt over a low to medium heat until the chocolate has melted and the sugar dissolved.  This will take about 4 minutes
  4. Remove from the heat and set aside to cool slightly while you prepare the rest of the ingredients (approx. 15 minutes to cool)
  5. Sieve the self raising flour and plain flour together into a large bowl, fluff with a fork.
  6. In a small bowl lightly beat the eggs & vanilla.
  7. When the chocolate/butter mixture has cooled slightly, pour this into the flours and add the egg & vanilla mixture. Using a whisk quickly beat together all the ingredients until smooth and no lumps remain.
  8. Pour into the prepared cake tin and bake for 40 minutes to 1 hour, or until a skewer or knife comes out damp but clean. Watch, and try not to over cook, different tin sizes and different oven temperatures make for differing cooking times.
  9. Remove from the oven and let the cake rest in the tin for at least 25 minutes before putting a cake rack on top, and overturning the cake onto the wire rack to cool.
  10. Naturally, the cake needs to be completely cool before icing.   Placing into the fridge or freezer will allow it to “set”, to make a crumb coat of frosting easier.
  11. If not crumb coating, then piping with buttercream, a simple chocolate ganache makes a nice finish.   Simply melt about 240 gms white chocolate into 3/4 cup of heavy cream, cool a little, and pour over cake.
  12. This cake stores happily for several days, and freezes extremely well (well wrapped).
  13. NOTE: obviously I added gel colour to two mixes (4 x 20 cm tins) to acheive the colour for this particular cake.  To make the cake even whiter (for a wedding cake, perhaps?)  I add edible white food colouring to enhance the whiteness of the White Chocolate Mud Cake recipe.

O.T.T. Birthday Cake - using WHITE CHOCOLATE MUD CAKE recipe
Author: 
Recipe type: baking, celebration, dessert
Prep time: 
Cook time: 
Total time: 
 
A delicious cake that lasts well, covers well, and is ideal for celebration cakes as it won't sag under fondant or buttercream icing.
Ingredients
  • 200 g White chocolate (Nestle Milky Bar, Cadbury Dream, etc)
  • 250 g Butter
  • 1½ cup Caster Sugar
  • 200 ml near boiling water
  • 1 cup Self Raising Flour
  • 1¾ cup Plain Flour
  • 2 Eggs, Lightly Beaten
  • 1 teaspoon Vanilla extract or paste
Method
  1. * Preheat Oven to 160 Degrees C/325 F
  2. * Prepare a 23-25 cm round cake tin: Brush with Tin Glide or spray well with a tin spray, and line the base with a circle of baking paper. (I used 2 x 20 cm tins)
  3. * In a large heavy based saucepan combine the white chocolate, diced butter, sugar & hot water and melt over a low to medium heat until the chocolate has melted and the sugar dissolved. This will take about 4 minutes
  4. * Remove from the heat and set aside to cool slightly while you prepare the rest of the ingredients (approx. 15 minutes to cool)
  5. * Sieve the self raising flour and plain flour together into a large bowl, fluff with a fork.
  6. * In a small bowl lightly beat the eggs & vanilla.
  7. * When the chocolate/butter mixture has cooled slightly, pour this into the flours and add the egg & vanilla mixture. Using a whisk quickly beat together all the ingredients until smooth and no lumps remain.
  8. * Pour into the prepared cake tin and bake for 40 minutes to 1 hour, or until a skewer or knife comes out damp but clean. Watch, and try not to over cook, different tin sizes and different oven temperatures make for differing cooking times.
  9. * Remove from the oven and let the cake rest in the tin for at least 25 minutes before putting a cake rack on top, and overturning the cake onto the wire rack to cool.
  10. * Cake needs to be completely cool before icing. Placing into the fridge or freezer will allow it to "set", to make a crumb coat of frosting easier.
  11. * If not crumb coating and piping with buttercream, a simple chocolate ganache makes a nice finish. Simply melt about 240 gms white chocolate into ¾ cup of heavy cream, cool a little, and pour over cake.
  12. * This cake stores happily for several days, and freezes extremely well (well wrapped).

 

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