Cookie Monster Cake!

Simple Cookie Monster Cake

My friends and I like making novelty cakes for eachother's birthdays that have some connection with that person. The themes can be quite obvious or totally obscure. One of my friends loves the Cookie Monster so it was easy to sort his cake out since there are plenty of examples on-line of Cookie Monster cakes and cupcakes, such as this site Coolest Birthday Cakes which has loads of examples of novelty cakes. You might see a few of mine there. The cake is simply a normal chocolate sponge which had been allowed to cool. 

Firstly, we poured melted chocolate onto the top of the cake and let it set a bit. The eyes are Jacobs Coconut Creams which are a marshmallow biscuit. They were stuck onto the cake with melted chocolate. Then to complete the eyes Cadbury's Chocolate Buttons were stuck on with a bit of melted chocolate. Note that his eyes are wonky on purpose. Then with a knife the shape of the mouth was outlined in the chocolate. 

The icing is buttercream icing with alot of blue food colouring and more icing sugar than usual to get the stiff peaks. Possibly half a bottle of colouring maybe more. In order to get the fur like texture a piping syringe with a star cap was used. I started at the bottom and worked around in layers so that the icing wouldn't slide downwards. Just after I'd squeezed the icing on I'd push the syringe into the icing and then pull away. This stopped the icing from being pulled off the cake as the syringe was pulled away. This resulted in neat peaks. 

Finally to finish it off we placed a cookie and some crumbled cookie in his mouth. Due to the large amount of food colouring in the icing no one could stomach it! The icing was very bitter so be warned sometimes it is better to buy colouring paste in order to get the right colour or it won't taste great. 

More Marshmallows

Scary Coloured Marshmallows

So I attempted the marshmallows again. Tad obsessive but I want to get them perfect! This time I opted for some flavours! I split the mixture into 3 bowls and added a cap of food colouring and a cap of essence to each bowl. The green ones are peppermint, the yellow ones are lemon and and the pink ones are rose. A cap of colour was far too much and it produced gaudy colours to say the least. Also extra lemon essence wouldn't of gone astray and alot less mint! I love mint but this was just too much. The mint ones have to be stored separately as the mint started seeping into the other ones. The rose flavoured ones were perfect! 

Mmm Rose Petal Jelly aka Jam

Now rose essence is probably quite difficult to get your hands on so instead I use rose water which is more dilute and available in most pharmacies because it has many beneficial properties. It is often used as a cleanser by people with dry or sensitive skin. It can also be added to your shampoo to prevent hair loss. Just make sure it is pure rose water not rose water and glycerin as I've no idea if it tastes nice. If you are feeling very adventurous you could try distill your own rose petals. My Mom did this about a month ago and made lovely rose petal jam which is great on bread or as the filler in a cake. 

Back to the marshmallows. They were still not as fluffy as I'd like and I think this is partly to do with the whole not having a sugar thermometer and hence not reaching 130 degrees Celsius and the fact that when I separated the mixture in the 3 bowls it cooled down alot and began to set. This made it extremely difficult to pour it into the tins to let it set. Therefore I think alot of the air was squeezed out of it while scraping it out of the bowl. Also I greased the cling film with oil this time instead of butter and I had no trouble at all getting the cling film off. I enjoyed some of the mint mallows in a cup of hot chocolate last night while watching some Harry Potter in preparation for the final movie! 

So another not so perfect attempt at marshmallows as they still look rubbish but I'll get there eventually! It was alot easier this time as I'd an extra set of hands to help manage the mess and so forth. 

Marshmallow Madness!

Cover of the April Edition of 'Delicious'

So after my Mom showed me a recipe in a magazine called 'Delicious'  by BEA VO for marshmallows I've been dying to try them. Unfortunately the recipe is not on the magazine's website so you will have to make do with my instructions if you'd like to try make them yourself. The magazine suggests using strong flavours such as spices, coffee, chocolate, nuts, vanilla, liquers, berry fruits and citrus fruits and not flavours such as apple or peach. One my first attempt I used lemon juice but as I'll explain later the attempt was a complete failure. One my second attempt I was less adventurous and simply went with vanilla.

The Gelatine Sponging 

Firstly, I sprinkled some gelatine into water and allowed it to soak it up in a process called sponging..... It is not very exciting. While that was going on I put some caster sugar and golden syrup and a tiny bit of water in a saucepan. I thought I'd made quite the mess simply measuring out the golden syrup but the worst was yet to come! Now my greatest downfall has been this step. On my first attempt a couple of weeks ago a number of things went wrong. Firstly, I bought Maple flavoured golden syrup by accident. I was furious!   Grrr. Then the recipe said to cover the syrup and sugar in the saucepan with water. Me being an eijet just lashed the water into the pot which led to my mixture being too runny and not mixing properly. This resulted in a separated mess that just tasted like maple syrup and not lemon flavoured marshmallows. Straight to the bin which is saying something because my family are not ones to throw away food!

Measuring out the Golden Syrup... Messy

The tricky bit about heating the golden syrup and sugar is that you are suppose to heat it to between 130 and 140 degrees Celsius. Any less and the marshmallows won't be very fluffy. Any more and the mixture will burn. The sensible thing would be to go out an buy a sugar thermometer or whatever they are called but oh no I was like I'll totally be fine.... Yea I burnt it. I blame my boyfriend for phoning me at that exact moment but really it's my own fault. My Mom managed to do it without a thermometer so why couldn't I? What was worse that wasting time and ingredients is cleaning the pot! Basically I had made burnt toffee and it made an awful mess. I was hoping that my Mom wouldn't come into the kitchen and see what an absolute mess I'd made! A couple of boiled kettles later and no one will ever know.

Mmm Burnt Toffee

Absolute Nightmare!

So after I destroyed all the evidence of my previous mess I started again and nailed it! I brought the mixture to the boil. Then I boiled it for only 3 minutes and took it off the heat. While the mixture was cooling down I whisked the gelatine 'sponge' and then added the syrup and sugar and whisked it all up. Added a cap of vanilla essence and a cap of red food colouring and kept whisking away for ages yet it didn't seem to be getting any thicker. Supposedly, it will form a consistency like bubble gum...

Attempt Number 3: Success!

It may look nice but gelatine stinks!

So I got fed up whisking and decided to line a tin with cling film, which was greased and coated in cornflour but when I returned I noticed a sticky drip hanging off the whisk like an icicle. So I started whisking again and it finally began to thicken up and look very tasty! Poured it into the tin, covered it and put it in the fridge for two hours to set. I went off for a run to keep myself distracted and make room for lots of Marshmallows! 

Is that like Bubblegum?

Mmm Tasty Tasty

A Little Runny for My Liking

So after two agonising hours I could not wait anymore but I had plenty more work to do. Unfortunately I hadn't greased the cling film enough and it just wouldn't come off! The marshmallow was incredibly sticky! I had to douse  the place in cornflour to stop the marshmallow sticking to everything! No point trying to cut it with a knife as it just sticks to it so out comes the scissors my favourite cutting device. So once I'd cut a square I painstakingly removed the cling film from it while covering it in cornflour the whole time. This resulted in not very square marshmallows and lots of cornflour. 

Cutting up the Marshmallow into Squares

Painstakingly Removing the Cling Film

So after all the effort and mess I'd made some oddly shaped tasty marshmallows! They we still very sticky and not as fluffy as I'd like. According to the magazine the lack of fluff is probably due to not reaching 130 degrees. Although they definitely became less sticky and  more tastier the next day. The day after that I don't know as we'd eaten them all by then! Next time I make them I hope to get them even better! I'm thinking maybe rose flavoured ones. I posted the recipe here: Homemade Marshmallow Recipe or if you just want to look at more of my creations have a look at Summer Time Treats, or Yummy Biscuit Cake!

Nom Nom Nom Homemade Marshmallows

I Wanna Make Marshmallows!

My Homemade Marshmallows

Adapted from Delicious Magazine April, 2011 Edition

April 2011 Edition of Delicious

Ingredients

• 120ml liquid, cool
• 23g powdered gelatine (2 sachets of Dr. Oketer Gelatine Powder)
• 440g Caster Sugar
• 160ml Golden Syrup
• Oil for Greasing
• Corn flour for coating or icing sugar
• A sugar thermometer

Flavours

Delicious suggest using strong flavours that the sugar won't overpower; spices, coffee, chocolate, nuts, vanilla, liqueurs, berry fruit, and citrus. Not so good flavours would be apple and pear and other more subtle flavours. For fruit flavoured marshmallows use a puree or even a smoothie as the liquid in step 1. Likewise if using spices they need to be heated gently in water for 20mins to form a infusion which can also be used as the liquid in step 1 but don't forget to strain it and let it cool down first. For fatty flavours such as nuts, cocoa, or coffee and alcohol based drinks or extracts such as Baileys, or vanilla extract reduce the volume of the mixture and therefore shouldn't be added until step 5 and just use water in step 1. 

Recipe

1. Pour the liquid into a bowl and sprinkle over the gelatine and set aside to allow the liquid to soak up the gelatine
2. Heat the golden syrup, sugar and enough water to cover in a saucepan on a low heat until the sugar has dissolved.
3. Turn up the heat and bring the mixture to the boil. Wait for the mixture to reach 130 degrees Celsius and then take it off the heat and allow it to cool for a minute. (I found 4 minutes after the mixture begins to boil is about 130 degrees. Above 140 degrees it begins to burn)
4. Whisk the gelatine and liquid on a medium speed and then start to gently add the syrup down the sides of the mixing bowl. The mixture should grow in volume like a stiff meringue. (This took a long time to happen)
5. Once all the syrup has being added continue whisking until the mixture becomes really thick and cools down a bit. A bubblegum texture should form on the surface. Add any flavours now and whisk briefly.
6. Line a tin with cling film and grease well with oil and pour the mixture in. Cover and allow to cool for at least 2 hours in a cool place. 
7. When firm remove the cling film and coat in corn flour, and then chop up using a greased scissors and greased hands! The marshmallows can be eaten straightway or kept in an airtight container for upto 2 weeks. (I found they improved overnight) 

To read more about my attempt at marshmallows and to see photos of the recipe in action view my post  Marshmallow Madness or have a look at some other treats, Biscuit Cake and Summer Treats!

Badass Biscuit Cakes!

Ironman Cake

So it is tradition amoung my friends to make each other birthday cakes which are somehow related to the individual. We had a bit of a dilemma for two of the cakes as they were needed while we were staying down the country. We wouldn't have the time or the privacy (the cakes are surprises)  to make them while away and a 5hour car journey in the summer would ruin most cakes and soft icing. So the solution was to make biscuit cakes! However, we aren't ones for normal cakes so off we went to Lidl and raided the chocolate aisle. The contents of the cakes were Malteasers, Crunchie, Kinder Chocolate (those little bars), Twix, marshmallows, Mars Bars and Rice Crispies, just to name a few.

We made one cake using golden syrup and butter melted with milk chocolate and the other with condensed milk mixed with melted milk chocolate. The conclusion was that the golden syrup and butter combination set better than the condensed milk with made a very heavy cake. The bars of chocolate and marshmallows etc. were chopped into bite size pieces and then stirred into the mixtures. 

Charizard Pokemon Cake

The first cake was a Ironman head. Unfortunately, we didn't fully account for how much compaction would be required and therefore the proportions aren't quite right. The cake was formed simply by lining two saucepans with cling film and filling them up in layers while compacting with the bottom of a glass. The bases were put in the fridge and allowed to cool. The icing for the Ironman cake was from a packet of Dr. Oetker Ready to Roll Coloured Icing which is hard to find but most Tesco Stores seem to have it. The candles got out of control though!

Nom, Nom, NOM!

The second cake was not as successful. It was meant to be a mosaic of the Pokemon Charizard made from Smarties. (My friends and I are definitely of the Pokemon generation sure just look at our Costumes) The cake kind of worked but was very rough around the edges literally. The base was moulded in two small but deep oven trays also lined with cling film. Then chocolate was poured on top of the two bases while the lay side by side in order to form a smooth surface. This didn't really work since we didn't have enough chocolate and it split in the middle during travel.

To form the mosaic a picture of Charizard was printed to the scale we wanted it and the smarties laid out on top of it. Then the smarties were painstakingly transferred to the cake. The head did not really work as we didn't have the 'resolution' we needed for the detail. Finally the candles were arranged as the fire coming from his mouth and tail. There was about 30 candles but 50 would of been more effective. It still tasted good! As you can see from the photo of everyone enjoying it. Shame they didn't get to try my Marshmallows!