My sister turned 25 this week and to celebrate we bought her some guinea pigs. Lotty has always been animal mad and works at Chester Zoo. The grey pig is called Gin and the brown one is Rhubarb.
So…. it only made sense to make a guinea pig cake. A sticky toffee guinea pig cake. I was very impressed with the recipe I found online (see link). You just have to remember to buy a lot of dates.
I made a blastocyst for a colleague’s leaving cake. For those of you who are not sure what a blastocyst is, it is an embryo that is about 5 days old (humans that is). I made a vanilla sponge and plopped plenty of vanilla buttercream and strawberry jam inside. I then created the embryo by using sweets. Those ‘jelly tot’ like sweets look a bit GM. If you’re not convinced it’s a blastocyst, then feel free to think of it as a UFO or something equally fun.
Lisa Jones is responsible for such a cute design. Check out her art:
- Half a packet of digestive biscuits
- 4 tbsp cocoa powder
- 2 tbsp sugar
- 2 big squeezes of golden syrup
- 120g butter
- Handful of sultanas
- 200g dark chocolate
Melt the butter, sugar, syrup and cocoa powder together to make a delicious chocolate butter. Smash the biscuits to within an inch of their being- but leave some big bits because everyone likes chunks. It’s just a fact. Mix the crushed biscuits into the chocolate butter and throw a handful of sultanas in. Mix and press into a shallow lined baking tin. Melt the chocolate and pour on top. Allow to cool at room temperature and then pop in the fridge to solidify properly. Using a sharp knife, divide the tiffin into yummy sized pieces. Takes about an hour to solidify.
Happy Tiffin day people!!! It’s really nice on top of ice cream.
I had a good bash at making some heart biscuits. They are a little wonky but that’s because they’re full of love. Wonky love. The method was surprisingly fiddly, I used the following recipe:
The recipe involves making a basic vanilla shortbread and colouring one third of the dough pink. The pink dough is cut into lots of hearts which are stuck together and frozen in a log. 2 hours later you wrap the frozen hearts with the rest of the pliable plain shortbread mixture. Many more hours chilling the biscuit dough and then you slice them up and bung ’em in the oven. Pretty tasty buttery treats.
Anyway. Fill your Valentine’s Day with butter…… buttery hearts!
James Martin’s recipe is incredible:
This cold January night calls for some double chocolate cookies. For anyone who’s doing a healthy new year thing, it’s worth scrapping it for this treat. You barely need any ingredients, it doesn’t break the bank (just good habits). To make these delicious beauts, you need:
- 200g dark chocolate
- 50g unsalted butter
- 1 tin of condensed milk
- 225g self raising flour
- white chocolate buttons
Melt the chocolate and butter together and mix in the rest. I know. That’s it. Lazzzzzyyy. Place the mixture in the freezer for five minutes and prepare a baking tray with parchment. Make small balls with the mixture and pop on the tray with good spaces between them. The mixture tends to spread in the oven. I always put extra white chocolate buttons on top of each cookie. Gives a sense of occasion in my opinion. Bake for 15 minutes at 160 degrees. They are done when they have spread and sort of cracked. My advice is eat them warm with a blob of ice cream. Goodbye rubbish January.