Showing posts with label Dr Oetker. Show all posts
Showing posts with label Dr Oetker. Show all posts
I wanted to make something special for the children of our Ministering brothers (father and son, church thing) for Christmas. They are always so good at visiting us.
They are a lovely family. Their dad was coming over yesterday to pick up our tropical fish which we have re-homed with them and so I thought I would make them some goodies to enjoy over the holidays as well.
I had seen melted snowmen bark all over the internet and so decided to make some for them. It was really simple to make. You just melt white chocolate and spread it out on a prepped pan . . .
I used Dr Oetker white chocolate for bakers, broken into squares. (Melted in the microwave according to the package directions.)
Add halved mini peanut butter cups for the hats . . . some googly eyes . . .
Black candy balls for the buttons. (I picked out the dark balls from the Dr Oetker Midnight magic cake decs)
Yellow and orange candy strands (Again I picked them out of a bottle of mixed candy strands from Dr Oetker) for the noses . . .
And broken pretzel sticks for the arms. In between I scattered white snowflake candies, then popped the tray in the fridge to chill.
For the Rudolf bark, I used Dr Oetker milk chocolate for bakers, broken up . . . which I melted in the microwave and spread out on the prepped pan.
Make sure you don't overheat your chocolate or it will seize. I do it for one minute, then let it sit, stir, and if it needs more then reheat at 10 second intervals. Just what the package says.
For the antlers I used white chocolate coated smallish pretzels. You can easily cut them in half without breaking them by using a sharp knife and carefully sawing down through the centres.
I put the googly candy eyes on first . . . and then I placed the antlers above, trying to place them with the cut edges outwards, rounded edges in the middle/bottom . . .
Don't look too closely as I messed up a few by putting them on backwards, lol
I used red smarties for the noses. I actually bought tube of "Rudolf noses" to use for this. They worked perfectly.
You could use any kind of red candy that you can find so long as it is size appropriate.
Once again, in between I scattered some candy snowflakes, which really added a lovely festive touch and a bit of contrast with the darkness of the chocolate.
Altogether they turned out really nicely. I think they did at any rate, and the children's father was oohing over them when he came to pick up the fish. I really think that the children will love them. I can't imagine any child not enjoying something like this!
Yield: 2 different kinds
Chocolate Christmas Bark
Children love this. Its fun to make together. There are two kinds. Melting snowman using white chocolate and Rudolf using milk chocolate. This also makes fabulous gifts!
ingredients:
For the Melting Snowmen:
300g white chocolate, created for bakers (26% cocoa butter) (10 1/2 ounces)
6 mini Reese's peanut butter cups, carefully cut in half
24 candy eyes
Orange or yellow sugar strands
(you will need to pick them out of a container of mixed strands)
36 small dark navy candy ball decs
Pretzel sticks
small candy snowflake decs
For the Rudolf:
300g milk chocolate for bakers ( with 35% cocoa solids) (10 1/2 ounces)
24 candy eyes
12 white chocolate covered pretzels, carefully cut in half through the middle
12 red smarties
small candy snowflake decs
instructions:
Line two separate baking trays with baking paper or
waxed paper or aluminium foil. I like to make one batch first and then
the other batch after.
waxed paper or aluminium foil. I like to make one batch first and then
the other batch after.
Melt the white chocolate
for the snowmen in the microwave according to the package directions,
in a microwave appropriate bowl. Pour onto one of the baking sheets and
spread out to a 1/3 inch thick layer. Place all of the snowman parts
onto the chocolate spreading them out and building one at a time. The
half peanut butter cup is the hat, then the candy eyes, a sugar strand
nose, navy candy ball buttons and broken pretzel sticks for the arms.
Repeat until you have used them all up. Scatter snowflakes in between.
Place in the refrigerator to chill while you make the other one.
for the snowmen in the microwave according to the package directions,
in a microwave appropriate bowl. Pour onto one of the baking sheets and
spread out to a 1/3 inch thick layer. Place all of the snowman parts
onto the chocolate spreading them out and building one at a time. The
half peanut butter cup is the hat, then the candy eyes, a sugar strand
nose, navy candy ball buttons and broken pretzel sticks for the arms.
Repeat until you have used them all up. Scatter snowflakes in between.
Place in the refrigerator to chill while you make the other one.
Melt
the milk chocolate for the reindeer in the microwave according to the
package directions, in a microwave appropriate bowl. Pour onto the
other prepared baking sheet and spread out to a 1/3 inch thick layer.
Build your Rudolf's as follows and one at a time. Put the googly eyes
on, followed by a red smarties nose just below. Place two pretzel halves
(rounded side in and loop towards the eyes) on top to resemble
antlers. Repeat until you have used all the ingredients. Scatter small
snowflakes in between. Place in the refrigerator to chill.
the milk chocolate for the reindeer in the microwave according to the
package directions, in a microwave appropriate bowl. Pour onto the
other prepared baking sheet and spread out to a 1/3 inch thick layer.
Build your Rudolf's as follows and one at a time. Put the googly eyes
on, followed by a red smarties nose just below. Place two pretzel halves
(rounded side in and loop towards the eyes) on top to resemble
antlers. Repeat until you have used all the ingredients. Scatter small
snowflakes in between. Place in the refrigerator to chill.
Carefully
break into pieces, using a knife to guide the breaks. If you are
giving as gifts, leave whole and present on a board wrapped in
cellophane and tied with a ribbon.
break into pieces, using a knife to guide the breaks. If you are
giving as gifts, leave whole and present on a board wrapped in
cellophane and tied with a ribbon.
Created using The Recipes Generator
If you are keeping this you can break it up. I find it best to mark lines with a sharp knife first and then break it on the lines. If you are gifting this, pop it onto a small cutting board, wrap in cellophane and tie up with some coloured ribbons. Very festive!
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Wow, I can't believe that Easter is almost upon us and that this Sunday it is already Palm Sunday. It seems early this year . . . but then again, time just seems to be flying by at the speed of light don't you think? Easter was always one of my favourite holidays when I was growing up. It meant a new hat, a new dress and we could take our winter tights off and start wearing knee socks! OH, and let's not forget the chocolate! Easter Eggs, Baby Chicks and Easter Bunnies . . . and if they involved chocolate so much the better!
Are these not the cutest cupcakes ever? I love them. They are from the baking experts Dr. Oetker! In the lead up to Easter, Dr. Oetker wants to get people excited about baking with chocolate. To do this, they are creating a super fun, 6ft chocolate Bunny Bum that will appear in two locations in the UK!
In honour of this, they sent me a recipe for these cute Bunny Bum Cupcakes and some ingredients so that I could re-create these delightful little cakes for myself, and if I could add a bit of a twist to them and make them my own . . . so much the better!
There are an abundance of fabulous baking products available to us these days. The mind boggles at the variety. I wanted to show you today a few recipes which highlight the new Surprise Inside Cupcake Centers from Dr Oetker. They come in three flavours . . . Salted Caramel, Dark Chocolate and Zingy Lemon. Yum yum! Hang onto your hats because there is about to be a lot of deliciousness coming your way this morning!
(source)
This Sunday is
Christmas is fast approaching, so why not get into the festive spirit by trying your hand at these Jolly Rich Fruit Snowmen Cakes? These cute little characters have been created by Juliet Sear, exclusively for the Dr. Oetker Even Better Baking Team. At the forefront of modern cake design, Juliet aims to encourage home bakers to get into the baking spirit this Christmas and create these jolly treats. I think they aer just ADORABLE!
Britains biggest and best loved home baking brand - Dr Oetker, will open it's doors to the EVEN BETTER BAKING BOUTIQUE on Friday 7th November until Sunday 16th November, 2014.
Each day the interactive baking space will play host to a range of inspiration experiences to encourage the nation to become even better bakers. These include demos, product show cases, taste testing, master classes, and for the first time ever, consumers will also get the chance to purchase all of the amazing products on the spot.
Even Better Baking Ambassador Juliet Sear will host a very special master class on Friday 7th November, sharing all of her insider hints and tips on perfecting a range of tricky techniques. These include the art of perfect piping, simplifying sugar roses, truly irresistible toppings and Christmas themed modelling.
On Thursday 13th November, cake pop expert and baking extraordinaire April Carter will host an exclusive Cake Pop Night, designed to give consumers the confidence to turn their own favourite pop stars into quirky cakes on sticks! Consumers will get the chance to learn from teh best and have a go themselves on the night, to the backdrop of a DJ spinning everyone's favourite 80's pop tunes.
Other master classes taking place at the Dr. Oetker Even Better Baking Boutique include Beautiful Baking Trends, Chocolate Emporium and Winter Wonder Bakes.
For more information on the full schedule of experiences and to register for a place at any of the exclusive master class's just visit HERE.
What: Join the cake experts Dr Oetker at the Even Better Baking Boutique for a range of master classes in how to creat the ultimate cake creations.
When: Friday November 7th to Sunday November 16th, 2014
Where: 12 Dray Walk, Brick Lane, London E1 6QL
Details: Register for the Classes online. See link above.
For the cake balls:
120g Dr Oetker 72% Cocoa Extra Dark Fine Cooks Chocolate (4 1/2 ounces)2 tsp Dr Oetker Madagascan Vanilla extract
Preheat the oven to 140*C.275*F/gas mark 1. Butter and line a 7 inch square cake tin.
To make the fudge brownie mix melt the extra dark chocolate in a microwave on medium power for 30 seconds at a time, stirring each time until melted, or in a heat proof bowl on a gentle heat over a bain marie. Leave to cool.
Beat the butter and sugar together in a stand mixer with the paddle attachment or electraic hand beater for approximately 2 minutes until pale and fluffy. You can also do this with a wooden spoon in a bowl.
Tip: If you are in a rush or the butter is quite cold, the addition of a couple of tablespoons of boiling water at this stage, beaten on slow until mixed will speed up this process.
Add your eggs on a slow speed, about a third at a time, mixing until combined. Add your cooled chocolate, stirring continuously. Add the vanilla extract and stir. On slow speed mix in the flour u ntil just combined. Do not overbeat. Alternately fold in by hand. Pour the mix into your cake tin and bake for approximately 40 minutes. check it with a sharp knife or metal skewer. You want this to be slightly underbaked so the knife should comeout pasty with a nice paste on the knife.
Leave to cool, then turn out into a bowl and crumble with your hands to fine fudgy crumb.
To make the cake balls, take a handful of fudge cake mix and squeest together tightly. You are aiming for little balls about the size of a large whole walnut, approximately 30g each. If the mixture is dry, the addition of a little chocolate or vanilla butter cream will help the mixture stick.
Once you have all of your balls ready, dip the end of your stick into th emelted chocoalte chips and push the stick into each ball, about half way in. Hold the ball to stop it splitting open when the stick goes in.
Once all the cake pops are ready, refrigerate them for 1 to 2 hours before dipping them, or pop them into the freezer for 20 minutes, so the balls are firm enough to hold when dipping in the coating.
To coate the cake pops, melt Dr Oetker Fine Cooks White chocolate on lower power in a microwave bowl until just melted, stirring occasionally, or over a bain marie on a gentle heat. Plunge each cake pop into the chocolate coating until completely covered. Tap the cake pop gently on the side of the bowl to shake off the excess. Once all are covered, dip each cake pop again.
To decorate the ghosts, roll out half the white regal icing into a large rectangle, using plenty of icing sugar and a large plastic rolling pin. Roll fairly thinly - 2mm to 3mm thick. Squeeze a little Dr Oetker white designer icing onto the tops of the cake pops or brush with some melted white chocolate to aid in sticking of the sugar paste.
Using a cake cutter or small bowl, cut out circles of regal icing and place on each of the pops, smoothing down over with your fingers to creat the white sheet effect. Allow a little wavy movement by using your fingers to create smooth waves.
Draw on the ghost eyes and mouth using the Dr Oetker Jet Black Gel Food colour.
Aren't they just A D O R A B L E !!!
And just so that those of you with a Gluten problem don't feel left out, here is a delicious recipe for some Gluten Free Banana Muffins!
*Gluten Free Blueberry and Banana Muffins in Edible Wafer Cases*
Makes 12For the topping:
Tip in the flour and baking powder. Mix very lightly to just combine. Add the blueberries and gently fold in. Divide the mixture between the cupcake cases. Place into the oven and bake for 20 minutes. You may need an additional 5 minutes until they are springy to the touch. Allow to cool and turn out onto cooling racks after 10 minutes.
To join Dr Oetker on Facebook check out: www.facebook.com/DrOetkerBaking
To visit their webpage: http://www.oetker.co.uk
All Dr Oetker decorations are available from the Dr. Oetker online Store: www.oetkeronline.co.uk
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