Inspiration Realisation: 2

In a second post of my new theme of Inspiration Realisation, I turned to a food recipe I had hoarded. Food inspired projects are probably the easiest to realise, as most of us have the ingredients already, it's just putting them together that takes a bit of thinking.

I collected this recipe a few months ago, of Parmesan Pull-apart rolls:

Find the recipe Here

They looked amazing. So I decided to give them a go.

My Parmesan perhaps cooked a bit more than the original recipe, but I love the colour on it. They tasted delicious too, they didn't last very long in this house at all!! It's definitely a recipe that I would try again!

What projects have you been realising recently?

3

A cake (or in this case, cakes)

 

 

This is my go-to cake recipe, with memories of my childhood - 'Usbourne's book of 30 Christmas Bakes'. Luckily, the recipes are easy, simple and transferable throughout the year. I've made a few tweaks, mainly to the icing, but they're still delicious.

 

100g Self Raising Flour

100g Softened Butter

100g Caster Sugar

2 Eggs

 

For the Icing:

225g Icing sugar

115g Softened Butter

1tsp Vanilla extract

A few drops of Milk, to slacken

Chocolate sprinkles to decorate.

 

1) Sift flour into a bowl, and stir in the caster sugar, eggs and butter with a wooden spoon.

2) Fill cake cases evenly - I usually get about 12 cakes from the mixture.

3) Bake for 20 minutes at 190 degrees Celsius, gas mark 5.

4) Combine the icing sugar and butter until smooth. Add a few drops of milk to loosen if necessary. 5) Stir in the vanilla Extract.

6) Once taken out of the oven, allow the cakes to cool. Then, use your preferred method for icing (I find a sandwich bag with a corner snipped off does quite well)

7) Decorate as you wish - I used chocolate sprinkles here.

 

I love this recipe, it's so easy. ideal for when you have little time, or are feeling a little bit under the weather.

 

50 Things to Make



Recipe: Choclate Cake

This is an alteration of a cake by St. Delia. Not for the faint- hearted.

Cake

110g Self Raising Flour

1 teaspoon baking powder

110g soft butter

110g caster sugar

2 eggs

1 teaspoon Vanilla essence

1 tablespoon cocoa powder

50g melted dark chocolate

Chocolate Butter cream

100g melted dark chocolate

100g softened butter

120g icing sugar

80g caster sugar

1 teaspoon vanilla essence

White Chocolate Chunks to decorate

Grease and line 2 18cm tins. Turn on the oven to 180 degrees Celsius.

In a large bowl, mix all of the cake ingredients together until everything is combined. I suggest using an electric whisk.

Divide into 2 and spread equally between each tin. Bake in the oven for 30 minutes. When time, takeout of the oven, remove frostiness and place on a wire rack to cool.

 

 

For the butter cream, use the electric whisk again to combine all ingredients together.

 

 

Spread butter cream equally, first for between the sponges, and then for the topping. Onto both,sprinkle a generous handful of white chocolate chunks.

Tada!

Yummy!

Oh, the knitted-ness is not my work - our local church gave it to us!