BACK OF MINI FRIDGE RECIPES

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MINI EGG CAKE RECIPE - BBC GOOD FOOD



Mini Egg cake recipe - BBC Good Food image

A great bake to make with kids, this all-in-one orange flavoured mini chocolate egg bundt is the perfect dessert for an Easter celebration with friends and family

Provided by Sophie Godwin – Cookery writer

Categories     Dessert

Total Time 2 hours

Prep Time 1 hours 15 minutes

Cook Time 45 minutes

Yield 16

Number Of Ingredients 13

250g butter , softened, plus a little extra, melted, for the tin
250g self-raising flour , plus extra for dusting
225g golden caster sugar
2 oranges , zested
5 large eggs
1 tsp baking powder
2 oranges , juiced (use the ones you've zested)
2 tbsp golden caster sugar
150g butter , softened
500g icing sugar
1 tsp vanilla extract
180g tub full-fat cream cheese
4 x 90g bags chocolate mini eggs

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter a bundt tin or fluted cake ring (at least 2.5-litre capacity), then dust the tin with a little flour, shaking off the excess. Beat all the cake ingredients with a pinch of salt using an electric whisk until you have a smooth batter. Spoon into the prepared tin, smoothing the top with a palette knife, then bake for 35 mins until a skewer inserted into the centre comes out mostly clean with a few dry crumbs attached.
  • For the drizzle, combine the sugar with the orange juice in a saucepan, then reduce over a medium heat to a loose syrupy consistency. Prick the base of the cake all over with a skewer, then pour over half the syrup, adding the rest once it has been absorbed, Leave the cake to cool in the tin for 15 mins, then turn out onto a wire rack to cool completely.
  • While the cake is cooling, make the icing. Beat the butter with half the icing sugar and the vanilla extract until smooth and fluffy. Add the remaining icing sugar and the cream cheese and beat again until well combined – don’t overbeat or the icing will become runny.
  • Spread a thin layer of the icing over the entire cake, taking care to get into all the crevices, then pop in the fridge for 20 mins to set. If you are short of time, you can always put it in the freezer. Spread the remaining icing onto the cake in an even layer. Once iced, the cake will keep in the fridge for three days. Bring to room temperature before decorating and serving.
  • Sort the mini chocolate eggs into different colours and arrange all over the top of the cake.

Nutrition Facts : Calories 600 calories, FatContent 30 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 75 grams carbohydrates, SugarContent 63 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.8 milligram of sodium

CHOCOLATE RICE CRISPY CAKES RECIPE - BBC GOOD FOOD



Chocolate rice crispy cakes recipe - BBC Good Food image

Make a kids' classic with these chocolate rice crispy cakes and decorate with sweets, nuts or dried fruit for the ultimate hometime treat

Provided by Lulu Grimes

Categories     Afternoon tea, Dessert, Treat

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield Makes 9

Number Of Ingredients 7

100g milk chocolate, broken up
50g dark chocolate, broken up
100g butter
4 tbsp golden syrup
100g puffed rice
50g milk chocolate, melted
sprinkles, mini marshmallows, nuts, Smarties, dried fruit or white chocolate buttons

Steps:

  • Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir until smooth, then take off the heat and stir in the puffed rice, coating them gently with the chocolate until they are all completely covered.
  • Divide the mixture between nine cupcake or 12 fairy cake paper cases – it’s easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr.
  • Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.

Nutrition Facts : Calories 278 calories, FatContent 17 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 28 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.5 milligram of sodium

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CHOCOLATE RICE CRISPY CAKES RECIPE - BBC GOOD FOOD
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