The cookie cake was a cross between a cookie and a brownie and was a full-on chocolate overload. It is moist and chewy and gooey – yum!
These cookie bars were really delicious – like a shortbread with chocolate glaze. We will definitely make them again. I’m glad we chose to take them to the kids soccer game and give out, otherwise I would have eaten far too many of them!
1 cup icing sugar
1/2 cup sugar
1/4 cup brown sugar
1 tsp vanilla
1 1/4 cups plain flour
1/2 tsp bi-carb soda
1/4 tsp salt
1 1/2 cups chocolate chips
– Add flour, soda and salt and mix until it forms a dough. You may need more flour than is stated.
– Mix in chocolate chips.
– Spoon or scope balls onto a liked cookie tray, remember to space out as they will spread during cooking.
– Bake at 180°c for 10-12 minutes and cool on a wire rack.
1 – 1 1/2 packets of Oreos
100-130g butter, melted
1 1/2 packets of cream cheese (375g)
3/4 cup Milo (chocolate malt powder)
1/2 cup sugar
1/2 cup cream
1 cup whipped cream, optional
Who doesn’t love chocolate brownies??? Well, who doesn’t love chocolate, or Nutella or…. ok I’m getting carried away. But a good Chocolate Brownie, now that’s something special gooey and sticky on the inside and rich and chocolatey in flavour.
My son Baden actually went a couple of years not liking chocolate, tt started after Easter one year when he was about 4 or 5. Everyone always comments that he must have overdone it at Easter and that’s why he doesn’t like chocolate anymore. But I’m actually quite strict and never let them eat too much chocolate in one day, even at Easter, so I think perhaps he just got some chocolate Easter eggs that he didn’t particularly like (you all know the ones!). Then came a couple of years of having to source hollow plastic eggs that we could fill with lollies for the Easter bunny to leave for him (oh the things we do).
Then he slowly went back to liking chocolate in cakes and brownies and such and now he’s a full chocolate lover again. He particularly LOVES my chocolate mud cake and these Chocolate Brownies. Two years back he actually asked for a three tier chocolate mud cake with strawberries for his birthday cake – and being the loving, cake designer of a mum I happily obliged.
I can’t recall where I originally got this Chocolate Brownie recipe from, I have had it for many years and I believe I actually combined a couple of recipes to come up with my own one. When baking Chocolate Brownies for home, I always do a really small batch – otherwise I will end up eating far too many of them. I have actually doubled my usual at home recipe here (but not in the Arely Bakes YouTube video) but it is still a good size recipe for at home and not too large. I would suggest backing in either a 7” or 8” square tin – depending how deep you would like them – but not a standard slice tin as they would end up too thin and it’s nearly impossible to get the wonderful brownie texture when they are very thin. Whatever size tin you decide to use just keep that in mind.
Chocolate Brownies are super quick to whip up and if I have last minutes guests for dinner (or any other meal) I’ll often whip up a small quantity and cook it in a small pie tin as Chocolate Brownie Tart – you can add nuts, or swirl a peanut butter and icing sugar mix through the top for a delicious Peanut Butter Chocolate Brownie Tart. Or make these delicous Brownie Skewers with Strawberries and Marshmellows!
Watch us cook them!!
90g plain flour
2 egg yolks
1. Melt chocolate and butter in the microwave and stir until smooth.
2. Add dry ingredients and mix until just incorporated.
3. Add eggs and yolks and mix together till just smooth.
4. Pour into prepared pan ensuring the brownies are about 2cm deep.
5. Bake at 180° for around 15-20 minutes. They should still be jiggly in the centre as it will continue to set as they cool.
Hi everyone and welcome to our new set of blogs to follow along with our Arely Bakes YouTube Channel.
We’re starting our new vlogging journey with a very popular cake at the cakery – our Chocolate Buttermilk Cake. It’s a deliciously moist chocolately cake that isn’t as dense as a mud cake. It’s also what we use for kids chocolate cakes.
Now it isn’t a secret recipe because I originally found on the internet, but there are a LOT of chocolate cake recipes out there that claim to be the BEST, I’ve seen (and tried) a lot of them but this is a keeper, it is one I bake weekly for Sugar Dreams and it receives rave reviews.
While I am keen for you to try baking my delicious Chocolate Buttermilk Cake for yourself, I would also be very happy to make one for you myself!
Some tips to remember when cake making is to not overmix the batter. Whilst the ingredients should be fully incorporated, it shouldn’t be overmixed or mixed at high speeds – unless the recipe specifically calls for this.
Chocolate Buttermilk Cake
260g Self-Raising Flour
125ml Vegetable Oil
1tsp Instant Coffee
250ml Hot Water
250g Icing Sugar
- Add dry ingredients to bowl and mix in eggs, buttermilk and oil until just incorporated.
- Mix your coffee and hot water to make a cup of coffee and add to the batter, mix until just smooth.
- Pour batter into a prepared 8” (20cm) cake tin and bake at 160°c for about 1 hour or until a toothpick inserted in the cake comes out fairly clean (it is a moist sticky cake so when cooked it will still stick a little).
- For the icing, add the icing sugar and butter to an electric mixing bowl and mix until it comes together and then slowly add enough milk until the icing gets to the right consistency.
What’s trending for wedding cakes for 2018? With so many ideas available when designing your wedding, couples can truly express their individuality and personalities through their choices.
At Sugar Dreams we look forward to helping you with a fresh wedding cake design that suits your style.
This year will see brides leaning away from the last few years of rustic wedding themes and towards Bohemian themes with a more refined, elegant feel while still natural and perhaps just a little rough around the edges. The Bohemian style theme also lends itself to bolder colour choices.
1. Refined Semi-Naked Drip Cakes
Naked cakes will continue to be popular but picture sleeker, more precise edges with a clean semi-naked buttercream finish and strategically placed “drips”.
2. Bold Colours
Think black or deep burgandy. This is very bold in a cake design but the strikingness can pair well with a bohemian style theme.
3. Handpainted Gold Accents
Gold accents can go hand in hand with either the refined semi-naked cake or a bold coloured cake design. It adds elegance to a cake, whilst the handpainting softens any harshness of the gold and continues with a bohemian style feel.
If you’re planning a wedding or event and your not using Pinterest you really should be!
Who doesn’t do their research online these days? Pinterest is a great way to keep all of your research together by pinning pictures, and it makes things so easy to find again. It’s also a good way to compare all the wedding cakes you like side be side to narrow down the decision making.
Don’t forget you can also share your Pinterest board with others such as your bridesmaids, wedding planning, decorator and cake designer.
As a cake designer it can be extremely beneficial to not only see a picture or two of a wedding cake s bride is after but also seeing all the pictures a bride is using as inspiration for her wedding. Then your wedding cake designer can take the cake (or cakes) that you like and customise the just for you and your wedding.
A truly unique and personal wedding cake.
Ideas for wedding cake designs are truly endless. You’ve probably done a search for wedding cake pictures online before so you’ll know what I mean.
What is most important when choosing your design? Here are some tips from my personal experiences.
1. Tie your wedding cake design in with your wedding theme
Maybe you have a strong theme to your wedding, like a beach, hearts or all white theme. Or maybe you don’t feel like you really have a theme but more of a feel, like romantic. Either way try to choose a wedding cake that will “belong” to your wedding.
Don’t choose a design “just cause you really like it” if it doesn’t go with anything else.
If you find a cake you really like talk to your cake designer about making it your own and adjusting it to suit your table and reception decor, flowers, colours, wedding dress… Give your cake designer a clear vision of your wedding.
2. Aim for some wow factor!
Your wedding cake truly can be any amazing centrepiece to complete your wedding, and something your guests talk about for years to come!
So many brides say they want something “simple”. Do they mean simple and elegant, or simple and plain, or not fussy and covered with old-fashioned piping? Or is it a budget issue?
Spend some time looking at cake pictures and considering the effect you would like your wedding cake to have on your special day.
Consider more than plain icing and ribbon around each tier, you won’t regret it!
If budget is an issue be upfront about this to your cake designer. Give them your ultimate cake design ideas and your budget and ask how much of your design can be fitted within your budget.
3. Why not 4 tiers?
Tall cakes look elegant and are more balanced in large reception rooms.
If you look up cake pictures online, many of them are 4 tier cakes. However many brides request 3 tier cakes.
If you are having over 80 guests at your wedding and are serving your cake as dessert you should consider a 4 tier cake.
Talk with your cake designer about your options and don’t just assume it will be more expensive.
Gone are the days when wedding cakes were all fruit cake. In fact I seldom get requests for fruit cakes and only make around 1-2 a year.
Most wedding cakes these days are chocolate mud, and who doesn’t love a nice piece of mud cake – I know I do! But there are other options, and if you are serving your wedding cake as your dessert on your wedding day you should consider what flavour cake you want to offer your guests for dessert. And you should absolutely have a cake tasting before choosing your wedding cake designer.
Along with your standard chocolate mud cake you can get white chocolate mud cake and caramel mud cake. I also offer a range of premium mud cakes, like my chocolate mud cake filled with a delectable chocolate raspberry ganache made with fresh raspberries. I also have an extremely popular hazelnut and honey mud cake.
But what if you don’t want to serve such a heavy dessert? I have had customers say they don’t really want mud cake but you can’t have anything else. Well of course you can!
Yes fruit cake was used for weddings back in the day for its keeping time (and they didn’t have mud cake!). Once iced with fondant (or in the old days almond marzipan) it would last forever while intricate designs were piped on. These traditional heavily piped wedding cake designs are no longer in fashion and a wedding cake designer will not spend more than 3 or 4 days decorating and finishing your wedding cake after it is baked. That being said, many wedding cake designs can be completed within 1 to 2 days after being baked.
While mud cake has a longer keeping time than lighter cakes, it is not the only option for your wedding cake. If you want a lighter cake flavour discuss this with your wedding cake designer and see if your wedding cake design will allow for baking your cake only a couple of days before your wedding.
A cake I personally love for wedding cakes is my Italian cream cake (no cream in it, not sure why its called that). It is light but buttery and rich, flavoured with coconut and pecans – truly delicious. It is also very moist and does not go stale quickly.
Your favourite cake is banana cake you say. I’m actually making a banana wedding cake this week!
The only limitation in choosing your wedding cake flavour is that it must be stable (or safe) out of the fridge as it will be on display for quite some hours before serving. So unfortunately no fresh cream or fruit mousses or the likes.
There are many options for giving you the wedding cake flavour you desire, so don’t compromise, and don’t serve your wedding guests a dessert you’re not happy with.
Please take a look at my cake flavours page for inspiration.
Happy wedding planning!