No Bake Oreo Bars

Hello Lovely Cake Cetera readers.

My name is Chrissy, I blog over at Beauty, Bit’s ’n’ Blogs, I have been blogging for around a year and blog about everything, from Beauty to parenting and baking!  I have always been a lover of baking since a very young age, I remember baking in the kitchen with my Grandma as a little girl.  I am really looking forward to sharing some first time baking and some quick simple recipes with you!  Firstly my no bake oreo bars. I hope you really enjoy them and I would love it if you would share a picture of your end results!

I wanted to make something simple but really naughty at the same time. These no bake oreo bars are made with just three simple ingredients: Oreos, Marshmallows and butter. They are super easy and really quick to make if you need something to knock up that is sweet and yummy. Lets get baking!

no bake oreos

Ingredients:

450g of Oreos (this was about 3 packs for me).

5 cups of Large Marshmallows (2 bags of supermarket ones).

4 Tablespoons of Butter.

oreos

How to Make It:

1. Using a food processor blend up all of the oreos until they are grounded down and look a little bit like soil. I found that it is nice to leave a few larger pieces in it for extra crunch.

oreos

2. Make sure your marshmallows are in a microwavable bowl and add the butter to the top of them. Pop them in the microwave until they look puffy and sticky, (I did this for around a minute in our 900w microwave.).

oreos

3. Add the grounded oreos to the marshmallow mixture, and mix, mix, mix!! You will need this to be in a fairly large bowl as I found I had to do a really quick bowl swap half way through! 🙂

oreos

4. Line a tray with baking paper to stop the mixture sticking.

5. Spread the mixture into the tray and press it outward into the edges.

oreos

6. Put it in to the fridge to set for around 10 minutes.

7. Cut in to squares and ENJOY! 🙂

oreos

Thank you for reading. Lots of Love, [email protected] Beauty, Bit’s ’n’ Blogs!

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Cupcake Party Glasgow

Our kids cupcake decorating parties are going down a treat!

Parties take place in your own home/hall and are perfect for kids aged 5 – 16.  Party host will demonstrate 4 cupcake creations including an ice cream cone and cookie monster.

Children then get to decorate 4 x pre-baked cupcakes learning to pipe and get creative with a selection of buttercream and sprinkles.

Cupcake Parties are £15 per child and this includes their own apron, chef’s hat and a cupcake box with 4 of their creations.

We can commute to all Glasgow and Lanarkshire areas and parties tend to last approx. 1 hour and 15minutes.

Check out our photos in our blog to see all our cupcake recruits in action!

Weekend dates fill up fast so please book approximately 3 months in advance to ensure availability. To book email: [email protected]

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Ice Cream Cupcakes Recipe

Hi Cake Cetera readers

My name is Rachel Harden & here is my ice cream cupcakes recipe.  I am a keen home baker and would absolutely love my own little café one day – for now though I practice and share my recipes on my blog for others to try. Inspired by the fleeting visit of sunshine a few weeks ago I decided to bake some raspberry ripple ice-cream cupcakes that would be perfect for a summer time picnic in the park.

cupcake cones

 

These cakes are a very simple sponge recipe that with a little bit of decoration are transformed into delicious whippy ice-creams, a fitting end to any summer time celebrations. For all of my sponge-based recipes I revert to my fall to recipe – 50g of flour, butter and sugar per large egg. I find you can’t go far wrong with this sponge base. Of course you can add additional flavouring to transform your sponge any way you like!

 

To make approximately 12 cupcakes you will need:

  • 4 large eggs
  • 200g unsalted butter or baking margarine
  • 200g self raising flour
  • 200g caster sugar
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of baking powder
  • Flat bottomed ice cream cones

For the icing:

  • 250g softened unsalted butter
  • 500g icing sugar
  • 1teaspoon of vanilla extract
  • 4 tablespoons of raspberry jam

To decorate:

  • Chocolate flakes
  • Sprinkles

 

For my sponge recipes I do tend to use baking margarine rather than unsalted butter. It is much easier to cream with the sugar – particularly for kids! I haven’t found any real differences in the outcome of my bakes when using one or the other. Little hands will definitely find the mixing easier using margarine!

cupcake cones

 

Before starting, preheat your oven to around 180c fan.

 

I make the sponge:

  • Cream the butter and the sugar until light and fluffy
  • Gradually add the eggs and the vanilla, making sure you beat well between each addition.
  • Sift in the flour and baking powder and gently fold this into the mixture using a spatula.

 

I don’t tend to use baking power in my sponges – however if baking with kiddies a teaspoon of baking powder won’t hurt and it will help to remedy any slightly heavy handed ‘folding’.

cone 1cupcake cones

 

  • Stand your ice-cream cones in deep muffin tins before spooning your sponge mixture into each one until approximately half full.
  • Bake your sponges for around 20 minutes. To test they are ready, insert a skewer, if it comes out clean they’re done!

 

Whilst they are cooling you can make the buttercream by combining the butter, icing sugar and vanilla with a dash of milk. If your mixture is took thick to spoon / pipe add more milk. If too loose add more icing sugar.

cone3

You then need to heat the jam in a pan before passing it through a sieve and allow to cool. When you are ready to decorate, roughly fold the jam into the buttercream mixture. Don’t mix it too much as you want to create a raspberry ripple effect.

cone5

At this point, transfer your icing to a piping bag and when your cakes are completely cool pipe the icing like a whippy ice cream! Add a flake and sprinkles for the finishing touches.

cone8

And that’s all there is too it for yummy ice cream cupcakes – if you wanted to add a little extra, you could use more jam and inject this into the sponge so that it has a jammy centre, you could experiment with flavours to create cupcake versions of your favourite ice creams, I think I might try mint choc chip next.

Happy Baking, Rach x

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