Egg-free banana, oat and raisin muffins

Sunday afternoon and I’m waiting to watch the Queen’s Club tennis final but, unsurprisingly, the tennis is suspended due to rain.  Finding a hand of overripe bananas in the fruit bowl, I decided to make use of the time and whip up some banana muffins. I found this recipe on the web and decided to give it a go as it looked fairly simple and we had all of the ingredients in the cupboard.  I added a handful of raisins to the recipe for extra flavour and texture (would probably have used sultanas but we didn’t have any!).

This is a very easy and quick recipe. They are very banana-y and feel very healthy! I put in three bananas and I think that this was slightly too much as the balance of banana to cake wasn’t quite right and this meant that they were slightly sticky in the cases. The texture was generally good though – crisped on top but moist inside.

 
Egg-free banana, oat and raisin muffins

Ingredients

1. 25g/1oz unsalted butter
2. 3 tsp runny honey
3. 2-3 large, ripe bananas
4. 100g/3.5oz plain flour
5. 55g/2oz porridge oats
6. 1 heaped tsp baking powder
7. 1/2 tsp bicarbonate of soda
8. 1/2 tsp cinnamon
9. Handful raisins or sultanas
10. 75ml/2.5fl oz milk            

Method

1. Preheat the oven to 190C/375F/Gas mark 5.
2. Line a muffin tin with paper cases.
3. Melt the butter and honey in a saucepan.
4. Mix together all the dry ingredients in a bowl.
5. Mash the banana and mix with the honey and butter.
6. Add this mixture and the milk to the dry ingredients, stirring until mixed lightly.
7. Spoon into the muffin cases, sprinkling a few extra oats on top.
8. Bake for 25mins until golden brown and firm to touch.

Superman Chocolate Birthday Cake

So, third chocolate cake in three weeks! Not bad for someone who doesn’t make chocolate cakes! This week’s cake was for one of my good friend’s son’s 4^th birthday – his requirements were that it had to be chocolate and had to have Superman on it! 

I did consider buying a Superman – maybe a Lego Superman – to pop on top of the cake, but somehow I let EHH convince me that it would be a challenge to make a Superman figure out of icing and that I would enjoy it. Hmmm – enjoy isn’t quite the word that I’d have used on Thursday night as I wrestled with red and blue icing, trying to convince it to come together into the muscled physique of an action hero. The ripped torso was actually fairly easy – it was the sticking on of limbs and the creation of the head that were the tricky bits. However, after a bit of swearing and the help of a few cocktail sticks, it all came together. His nose ended up a bit squashed and his red pants looked a little like a nappy, but he was clearly recognisable (red pants over the top of a blue superhero suit and a big Superman sign on his front always help with this!) and that would have to do! I left doing the red cape until he was actually on the cake to help with positioning.

Making the cake was the simple bit – having made two others in the last two weeks! I followed the same recipe for the cake as the KitKat cake but replaced the booze with water and added a tablespoon of vanilla extract. Rather than filling with jam and fresh cream, I simply filled and topped the cake with chocolate buttercream. As the cake was for children rather than adults, I made a milk chocolate buttercream (recipe below) rather than the richer dark chocolate buttercream.

Once the cake was made and filled and topped with buttercream, I left it to set in the fridge for about an hour. This allows the icing to firm and makes covering it in rolled fondant much easier. I covered first with a fairly thin layer of plain white rolled fondant, followed by a thin layer of navy rolled fondant. You could tint the fondant yourself but I always find tinting a big batch of dark coloured fondant very messy and time consuming, and it also requires a lot of food colour – even when using the decent paste food colours – so I always buy pre-coloured fondant for dark / bright colours. When rolling the fondant out, I suggest rolling it onto parchment paper that has been lightly dusted with icing sugar – you can then simply lift the parchment paper up and turn over onto the cake.

Once the cake was covered in navy fondant, I rolled out some black fondant and cut out various geometric, building-like shapes and stuck them onto the cake with a little water. I then added some white to the black fondant, rolled it and cut out more shapes that I stuck on top of the black cut-outs. I then repeated this – adding more white to create a lighter grey fondant and creating more shapes to create a third layer of buildings. I then used yellow writing icing to add some windows and, along with some red writing icing, to set one of the buildings “alight”! Popped Superman on top and rolled out some red fondant to make his cape, sticking it on carefully with a little water.

Finally (at about 1.30 at night!) the cake was complete! It took quite a lot of time and effort but I was fairly happy with the end result!

  

Milk chocolate buttercream icing

Ingredients

1. 175 grams milk chocolate
2. 250 grams unsalted butter (softened)
3. 275 grams icing sugar (sifted)
4. 1 tblsp vanilla extract

Method

1. Melt the chocolate in a glass bowl sitting over a pan of simmering water, and set aside to cool slightly.
2. In another bowl, beat the butter until it's soft and creamy.
3. Add the sieved icing sugar and vanilla extract.
4. Beat again until light and fluffy.
5. Add the chocolate and mix together until everything is glossy and smooth. 

Chocolate and raspberry Kitkat gateau – again!

Having had a practise bake last weekend (!), this weekend was actually my friend’s hen do and so time to make my second chocolate and raspberry Kitkat gateau. Making it for the second time was definitely easier – having made a few mistakes last week, I followed my own instructions and tips this time and it was actually a fairly easy and simple cake to bake.

I did make a couple of changes this time – I didn’t have much raspberry liqueur left and so I had a search through our alcohol cupboard and found a bottle of plum brandy and decided to use that in the cake instead. You can’t really taste the alcohol in the cake but it does add an extra depth and slight fruitiness to the cake and so I figured changing the type of alcohol shouldn’t affect the flavour too much. I’m not sure if adding the alcohol rather than just water affects the texture at all – will test this out next week when I have to make another chocolate cake – this time for a four-year-old’s birthday so no alcohol in this one!

Last week, I wasn’t that keen on the chocolate icing so I decided to make a few changes. This time, I added a tablespoon of cocoa, to increase the chocolate flavour and reduce the sweetness. Instead of the raspberry liqueur, I added a tablespoon of very strong coffee (1 tsp instant coffee granules dissolved in 1 tblsp hot water) and also 1 tsp salt. You can’t taste the coffee but adding it helps to reduce the sweetness and intensify the chocolate flavour; the salt similarly helps to bring out the chocolate flavour. For me, these changes definitely helped to improve the icing – adapted recipe below.     

The only other change was to use three different types of Kitkat on the outside – dark, milk and Cookies and Cream (topped with white chocolate) – just for a slightly different look.

Chocolate icing:

Ingredients

1. 175 grams dark chocolate (minimum 70% cocoa solids)
2. 250 grams unsalted butter (softened)
3. 275 grams icing sugar (sifted)
4. 1 tblsp cocoa (sifted)
5. 1 tbsp strong coffee (1 tsp instant coffee granules dissolved in 1 tblsp hot water)
6. 1 tsp salt

Method

1. Melt the chocolate in a glass bowl sitting over a pan of simmering water, and set aside to cool slightly.
2. In another bowl, beat the butter until it's soft and creamy.
3. Add the sieved icing sugar, cocoa, salt and coffee.
4. Beat again until light and fluffy.
5. Add the chocolate and mix together until everything is glossy and smooth.