Have you ever seen a cake piano? Nope? Well, there’s a first time for everything!
We used a Makey Makey kit at work to make a cake piano. The cake was delicious and the sounds were hilarious! I just love how this shows were tech and innovation is leading us… and it’s getting us there with cake!
Take a look at out first attempt: https://vine.co/v/blvqTprU0lP
And a few more: vine.co/v/blvbui3ZlgK vine.co/v/blvhFlXqhHK
Music is slightly confusing to me though, so I left it to the professionals… So here’s the very yummy cake I made to create the Cakey Makey Piano:
- 200g unsalted butter , plus extra for the tin
- 150g white chocolate , roughly chopped
- 300g light muscovado sugar
- 3 large eggs
- 200g plain flour
- ¼ tsp salt
- 1 tsp vanilla extract
- 125g raspberries
- Cadburys Dairy milk (optional – for piano keys!)
- Preheat oven to 180C and line a brownie pan with baking parchment.
- Brown the butter in a saucepan, cooking on a medium heat until the butter turns a golden colour, approx 5 mins.
- Cool the butter until lukewarm, then add half the white chocolate and stir to melt.
- Whisk the muscovado sugar and eggs together until thick and pale, this only took a minute in my Ken wood.
- Sift in the flour, and add the cooled butter mixture and vanilla. Mix until well combined. Add in the raspberries and rest of white choc and stir.
- Pour into tin and bake until golden brown, approx 35-40 mins.
- Cool then cut into squares.
- I pressed lines of chocolate into it whilst it was hot to create the piano-key effect!
We connected the cake (which I cut into keys) to the makey makey machine to make some sweet music! (And the cake tasted good too!)
I hope this puts you in the weekend spirit
Alcohol… chocolate…cheesecake…. what more could a girl want? Baileys Cheesecake Brownies, that’s what! Literally the best breakfast on a Friday morning.
The trio… alcohol chocolate and cheesecake!
You better grab one before they all go…
Ooops… too late! These brownies were surprisingly easy to make and it only took me an hour from start to finish. It’s not like you needed an excuse anyway right?! This recipe makes about 30 brownies… enough for me right?!
- 220g dark chocolate
- 220g butter
- 240g golden caster sugar
- 60g plain flour
- 4 free range eggs
- Half a glass of Baileys!
- 450g full fat cream cheese
- 80g caster sugar
- 2 eggs
- A few splashes of Baileys
- Preheat oven to 150oC
- For the brownies:
- Melt together the dark chocolate and butter in a bain marie
- When cooled, mix in the sugar
- Add in the eggs one by one and mix well
- Sift in the flour and mix until combined
- Add the Baileys to your taste (I tend to be more generous!) and mix well
- Put the mixture into two brownie tins, spreading it evenly to the edge
- For the cheesecake:
- Whisk together the cream cheese and sugar
- Mix in eggs
- Add Baileys to taste
- Layer this on top of the brownie mixture, and lightly swirl the two mixes together
- Put in oven for about 30 mins, until just set in the middle.
- Remove from oven and leave to cool completely before serving!
Enjoy cake snobs!
Layers of swirly goodness!
Recipe adapted from here.
Hi Cake Snobs! Have you missed me? Yes I know sorry I’ve been away for ages. But I will make it up to you. Promise! How? With this:
Kit Kat Birthday Cake
Why yes, that is a victoria sponge cake, sandwich together with raspberry jam and buttercream, covered in white chocolate buttercream, studded with maltesers and peanut m&m’s, finished with a border of kit kats. Phew! Even saying that makes my mouth water! Let’s take another look…
From the top
I made it for the boyfriend’s birthday, and I think he really liked it…
Just for me!
In fact everyone couldn’t wait to gobble it down!
Lets just take one more look shall we?
So – I made this cake using the victoria sponge recipe from Lily Vanilli’s book Sweet Tooth – a great recipe!
I used raspberry jam and standard buttercream to make the filling. I then coated it in a batch of white chocolate buttercream:
- 220g unsalted butter
- 500g icing sugar
- 300g white chocolate
- 2 tablespoon milk
- Whisk the butter and icing sugar together until smooth
- Melt the white chocolate, and when cool, add to the buttercream
- If mixture is too stiff, add in amount of milk (I used skimmed) until it softens
I did a crumb coating first, leaving the cake in the freezer for 10 mins before applying a second coat of buttercream.
I then lined the outside with 2 finger kit kats (warning – buy 3 packets or you will run out and have to find a supermarket that is open at midnight!)
Then i decorated the top and used a ribbon to finish. And voila! The birthday cake is ready! The whole thing took me an evening to make, about 4-5 hours including cake cooling time!
I suggest you make this for your next party, it was a huge crowd pleaser and it was gone within the day!
It’s that time of year again… Yes its Easter but it’s also Passover, which means I can’t eat the lovely easter egg I got from work last night, boo!!
Passover means I can’t eat anything leavened for a whole week (what, no cake?!) So it means I have to be a little more creative with my baking! One thing that is in abundance at Passover is Matzah, a cracker that pretty much tastes like cardboard! So I decided to take matzah and transform it into something everyone wants to eat!
Toffee Chocolate Matzah
It’s so easy, ANYONE can make it!
- 220g unsalted butter (I used kosher for passover rose butter)
- 215g brown sugar (I used demarera but ideally a finer sugar is better)
- 5 matzah
- Bag of semi-sweet chocolate chips
- 1tsp vanilla essence
- Assemble 2 trays lined with foil, then baking parchment, and arrange your matzah on them, filling all gaps
- Preheat oven to 180oC
- Melt together butter and sugar over a medium heat, until it is bubbling away.
- After cooking for a few minutes, take off heat, add a big pinch of salt and vanilla and mix
- Pour caramel mixture over matzah and put on oven
- The mixture should bubble up but not burn, so bake for 12-15 mins
- Remove from oven and sprinkle over chocolate chips immediately
- Leave for a few minutes, then use a spatchula to smooth the now melted chocolate into a thick layer over the caramel
- Leave to harden then break up and serve to your guests, preferably with a cup of tea!
Layers of goodness!
I can’t even taste the matzah!