Creepy Crawlie Cupcakes

Jelly legs and sweetie eyes! (Could not find Smarties anywhere for love nor money!)

Chocolate Buttercream

Best bit- scraping the bowl afterwards!

Cake Batter Pancakes!

Just found this recipe and it sounds like heaven! And yes, the world most definitely would be a better place if more sprinkles were involved!



Clicky here for the recipe from How Sweet It Is

















Fairy Bread Recipe- I remember this at parties as a child. TWH used to visit The Netherlands  for sales meetings with his old job and regularly had sprinkles on toast for breakfast!

Cupcake Cones

Brilliant- went to my friend Mandy's house today and she made us cupcake ice creams! Can't believe the wafer cones don't burn in the oven. Click here for how to make them! Think these would go down a treat for Mo Mo's birthday party.

I remember making Chocolate Mug Cakes at school a few years ago- must give them another go too.

Cake Pops

Makes: 12-14

Prep time: 30 mins

Cooking time: 1 hr 30 mins plus chilling time

Skill level: Bit of effort

Costs: Cheap as chips

Ingredients

You can use ready-made cakes as the base for your cake pops to save time

185g butter, softened

185g caster sugar

3 medium eggs, beaten

275g plain flour

1 tsp baking powder

Lemon or orange extract

Sparkle sugar (like Dr. Oetker Shimmer Sugar)

6 level tbsp of vanilla buttercream

3 x 150g bars of white chocolate

Pack of 15 20cm lolly sticks

Method

Preheat oven to 160ºC/Gas Mark 3.

Line an 11cm x 22cm loaf tin with greaseproof paper.

Cream butter and sugar until light and fluffy. Add eggs one at a time with a spoon of flour and mix well.

Add rest of flour and baking powder and mix until all incorporated. Add a few drops of lemon/orange extract to taste.

Bake in oven for 75-90 mins until firm to the touch. Remove from tin, place on a cooling rack, cool completely and remove the paper.

Remove all the golden outer surfaces of the cake to leave just the pale coloured sponge and break into crumbs.

Mix the crumbs and the buttercream together to form balls - if they are a little crumbly add a little more buttercream.

Roll into 14 balls and place on a tray, cover with cling film and chill for at least 30 minutes.

Melt the bars of chocolate and dip a lolly stick into the melted chocolate to coat about 2cm of stick. Gently push a stick into the centre of each cake ball.

Dip the ball into the melted chocolate, coat all over and roll in the shimmer sugar.

Secure the sticks into a block of polystyrene or florists oasis and allow the cake pops to set before eating.