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 🙂
Sometimes in life you just need a blowout. Especially before one embarks on a pre-holiday diet! So these are my rich, blowout brownies!
Dark chocolatey, intense, raspberry filled bites of goodness. Oh, with some sweet white chocolate drizzled on top. Drooling? You better be!
- 115g unsalted butter, melted
- 100g caster sugar
- 110g light brown sugar
- 1 tsp vanilla bean paste
- 2 large eggs
- 65g cocoa powder
- 100g flour
- 90g chopped dark chocolate (I used Bournville)
- Punnet of fresh raspberries
- 100g approx melted white chocolate for drizzling
- Cream together butter and both sugars in your stand or hand mixer
- Add in eggs and vanilla paste and mix until well combined
- Sift in flour and cocoa powder until your batter takes on a thick constistency
- Stir in your chocolate chips and raspberries
- Pour into a brownie tin and bake on 175oC for 25-30 mins, until a stick inserted into the middle comes out clean
- Cool completely and then drizzle melted white chocolate on top
James can’t resist!
Happy Valentine’s Day (like you could forget!) If you’re at a loss about what to whip up, i’ve got 2 very easy and quick treats for you to make.
Chocolate covered oreos and Marshmallow krispies… Love themed of course!
Pink Marshmallow Cake
I ❤ Oreos
To make the oreos, I melted a LOT of Cadburys dairy milk, submerged the oreos in them, then lay them out on a baking sheet and added heart sprinkles. I put in the fridge to harden, then drizzled white chocolate on top.
To make the krispies, I melted a knob of butter over a low heat with a few squares of white chocolate. When this was melted, I added a bag of mini marshmallows and some red gel food colouring. Once melted, I added to a bowl and mixed in rice krispies til they were covered. I transferred the mixture to a pan covered in baking paper and let set, before adding an extra drizzle of white chocolate.
The finished krispie cake!
Grab one before they’re gone!
These are both so quick and easy to make, you can do them once you’re home from work. Enjoy! What are you making this Valentine’s Day?