Cake Pops from Outer Space

SONY DSCBaking with kids is fun – and exhausting, but mostly fun! And making these little cute aliens/planets with the children of one of the local kindergardens was indeed great fun. The children (aged 4-6) loved to see how the cake pops are formed in the cake pop machine and “oohh”-ed when I opened the lid for the first time. To them, this was almost like magic.SONY DSCSONY DSCThe decorating, too, was a highly enjoyable affair. Each child could choose whether to create an alien (or as we called it a “Wuppi-friend”) or a planet.

SONY DSCSONY DSC SONY DSCI have never made cake pops without the cake pop machine, so I can’t really talk about the pro and cons of the two ways of making cake pops, only about what these here were like. Their texture was soft and fluffy and not too sweet which was good because the icing added the extra sweetness afterwards. Also, when decorated, these cake pops could be stored for quite a few days without getting dry.

SONY DSCI can really recommed baking these cake pops – with/for kids or adults alike, of course!SONY DSC_________________________________

Cake Pops from Outer Space

Preparation time: 15 min

Baking time: 4-6 min (per 12 cake pops)

Decorating time: 40 min

Yield: about 36 cake pops

Ingredients (for the cake pops):­       ⅓ cup of unsweeted cocoa powder

­       ⅓ cup of hot coffee

­       1 cup flour

­       ½ tsp. baking soda

­       ½ tsp. baking powder

­       1 pinch of salt

­       75g butter (at room temperature)

­       ¾ cup granulated sugar

­       1 egg (at room temperature)

­       1 egg yolk (at room temperature)

­       1 tsp. vanilla extract

­       ⅓ cup of milk

­       1 tsp. lemon juice

Furthermore you need: ­       about 200g green Candy Melts

­       dark chocolate couverture

­       sugar decoration (stars, hearts, pearls, …)

­       colourful fondant

­       about 36 small wooden sticks

Preparation:

  1. Whisk together the cocoa powder and the hot coffee in a small bowl. Set aside.
  2. Add 1 tsp. of lemon juice to the milk and let it rest for about 5 minutes (it will thicken a bit).
  3. Mix flour, baking soda, baking powder and salt in a small bowl.
  4. In a medium bowl whisk the butter until creamy. Add sugar, whisk again, then, add the egg and egg yolk. Whisk some more.
  5. Add vanilla extract and milk mixture to the cocoa mixture and whisk well.
  6. Add flour mixture and cocoa mixture alternately to the butter mixture (in about three steps).
  7. Grease and heat cake pop maker. Put about 1 tablespoon of batter into each hole and bake for 4-6 minutes.SONY DSC
  8. Let the cake pops cool down. Then melt the green Candy Melts (for the aliens) and/or the dark chocolate couverture. Dip the cake pops into the candy melts/dark chocolate couverture and decorate with fondant and sugar decoration.SONY DSC

(recipe after “175 Best Babycakes Cake Pop Maker Recipes” by Kathy Moore)

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To get a printed version: Download the pdf.
(Both English and German versions available!)

Cake Pops from Outer Space

Cake Pops aus dem Weltall

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Get-Well Drink and Dessert

fruity dessert

Here comes something very healthy! Yes, I am being serious. 😉

As my Mum was sick last week,I wanted to make a little health-booster for her – and even even if it didn’t make her get well at once, its wonderfully refreshing flavour did at least cheer her up a great deal.

So, whether you want to prevent/fight a cold or maybe just have a healthy (and besides very good-looking) dessert, this is just the recipe for you!

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Get-Well Drink and Dessert

Sooo many vitamins and wonderfully refreshing, too – a real health-booster!

Preparation time: about 15 min

serves 2 generously 

Ingredients:

    • 2 grapefruits
    • 2 oranges
    • 1 kaki (persimmon)
    • 1 mango
    • 1 kiwi
    • 4 tbsp. cane sugar
    • ½ dl water

Preparation:

  1. Juice 1 grapefruit and 1 orange.
  2. Halve the other grapefruit and cut out the fruit pulp carefully (without hurting the skin of the grapefruit). Cut the pulp into bite-size pieces. Cut the skin in a zig-zag-pattern (see pictures).
  3. Fillet the other orange and cut the kaki, mango and kiwi.
  4. Combine the fruit chunks to a fruit salad and add 1 tablespoon of cane sugar.
  5. Put 3 tablespoons of cane sugar and ½ dl water in a pot and bring to boil. Add the mixture, when cooled, to the fruit juice.
  6. Fill the fruit salad into the „grapefruit-bowls“ and serve together with the fruit juice.

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To get a printed version: Download the pdf.
(Both English and German versions available!)

Get-Well Drink and Dessert

Gute Besserungs-Drink und Dessert

 

“Mein Liebster Award”

I don’t have much experience with blogging awards (errm…none, actually), but why shouldn’t that change..?

Thank you both Sarah from Une Petite Boulangerie and Cupcakprinzessin for the nomination! I will now answer all your questions (in German) and then nominate some lovely blogs myself.

The rules:

  1. Danke der Person, die dich für dein Liebster Award nominiert hat und verlinkte ihren Blog in deinem Artikel.
  2. Beantworte die 11 Fragen, die dir der Blogger, der dich nominiert hat, stellt.
  3. Nominiere 5 bis 11 weitere Blogger für den Liebster Award, die bisher weniger als 1.000 Follower haben.
  4. Stelle eine neue Liste mit 11 Fragen für deine nominierten Blogger zusammen.
  5. Schreibe diese Regeln in deinen Liebster Award-Blog-Artikel.
  6. Informiere deine nominierten Blogger über den Blog-Artikel.

Die Fragen von Sarah von Une Petite Boulangerie:

1. Seit wann bist du ein Blogger?
Ich blogge seit Juli 2014.

2. Was machst du in deiner Freizeit gerne?
Ballett, Cello spielen und singen, nähen und stricken, reiten und natürlich…backen!

3. Was ist dein (momentanes) Lieblingslied?
Moon River (aus Breakfast at Tiffany’s (einer meiner “All-Time-Favourite-Films”))

4. Was ist deine Lieblingsspeise?
Himbeerquarktorte

5. Was für Musik hörst du?
Vor allem klassische Musik, Filmmusik und (momentan) Musik der 20er Jahre.

6. Helle oder Dunkle Schokolade?
Dunkle, aber so was von deutlich!!

7. Wie ist der Name für deinen Blog entstanden?
Ganz spontan – ich war schon immer eine kleine Prinzessin im Herzen. 😉

8. Wie startest du morgens in deinen Tag?
Mit einem schönen Frühstück und einem ausgiebigen Dobby-Knuddel.

9. Welchen Wunsch möchtest du dir dieses Jahr erfüllen?
Ein Charleston-Kleid nähen.

10. Du kannst nicht leben ohne…?
Meine Liebsten.

11. Was ist deine Lieblingsjahreszeit?
Wechselt ständig, meist die nächste, die ansteht. 😉 Allerdings muss ich sagen, dass ich den Winter mit Weihnachten, Geburtstag und Skifahren doch besonders mag.
Und nun noch die Fragen von Cupcakprinzessin

1. Warum hast Du angefangen, deinen Blog zu schreiben? Was hat Dich inspiriert?
Ich hatte laaaange Semesterferien und suchte eine neue Herausforderung. Zu dem kam, dass ich auf Facebook immer wieder Fotos meiner Kreationen veröffentlicht hatte und immer häufiger um Rezepte gefragt wurde. Es war also der ideale Zeitpunkt gekommen, einen Blog zu beginnen.

2. Wann schreibst Du am liebsten einen neuen Beitrag?
An einem freien Nachmittag oder immer, wenn ich gerade spontan Lust kriege.

3. Was ist dein Lieblingskuchen?
Kuchen…also am liebsten habe ich eigentlich Torten. Bei den Kuchen wechselt der Favorit immer mal wieder. Dieser Dattelkuchen war aber eine besondere Entdeckung, da er fast ohne Fett auskommt.

4. Weiße oder Dunkle Schokolade?
DUNKLE!

5. Isst du lieber süße Früchte oder herbe Nüsse?
Süsse Früchte ❤

6. Gibt es etwas, dass du schon immer gerne einmal ausprobieren wolltest?
Eine Motivtorte.

7. Wie und wo lebst Du?
In der (ländlichen) Schweiz.

8. Wie verbringst Du am liebsten Deine Freizeit?
Mit Musik machen, tanzen, Filme schauen/machen, backen, kreieren oder mit Freunden zusammen sein.

9. Welcher Mensch bedeutet Dir im Leben am Meisten?
Meine Familie.

10. Welchen Wunsch würdest du dir gerne erfüllen?
In die Harry-Potter-Studios bei London gehen.

11. Gibt es etwas, dass du dich noch nicht getraut hast, in deinem Blog umzusetzen?
Meine Näh- und Strickkreationen – denn eigentlich ist es ja ein Back-Blog. Vielleicht schmuggle ich aber trotzdem mal etwas rein… 😉


So, now my nominations: I nominate:

Bake Affairs

La Petite Casserole

The Baking Year

The Desserted Girl

My Baking Cottage


My questions:

1. Why do you blog?

2. What is your favourite sweet dish?

3. Which is your favourite ingredient?

4. What do you like to do in your spare time?

5. What’s your favourite film?

6. What would you wish for if you could wish for absolutely anything?

7. Where would you like to travel?

8. What sort of music do you like to listen to?

10. What’s your favourite book?

11. What is in your opinion the best recipe you’ve shared so far?

 

Feel free to answer these questions and nominate another 5-9 bloggers for the “Mein Liebster Award”! =)

Birthday Cake No. 1

SONY DSCOooh, I’ve been baking for hours and hours this weekend! It was my birthday and I wanted to offer my guests a selection of sweet treats. SONY DSCI’ll show you the other recipes during the next couple of weeks – but I have to show you the pictures of my Himbeerquarktorte right away!SONY DSCIsn’t this cake beautiful? And absolutely D-E-L-I-C-I-O-U-S!! SONY DSCI decorated it inspired by two of my favourite hobbies – ballet and music. To create the lovely chocolate decoration I used chocolate moulds similar to those I used for Harry Potter’s Chocolate Frogs.SONY DSCSONY DSCYou can find the recipe of the Himbeerquarktorte here – go for it! SONY DSC

Hagrid’s Rock Cakes

Hagrid's Rock Cakes (classically with raisins on the left side and with chocolate on the right side)

Hagrid’s Rock Cakes (with raisins on the left side and with chocolate on the right side)

‘This is Ron,’ Harry told Hagrid, who was pouring boiling water into a large teapot and putting rock cakes onto a plate.

‘Another Weasley, eh?’ said Hagid, glancing at Ron’s freckles. ‘I spent half me life chasin’ yer twin brothers away from the Forest.’

The rock cakes almost broke their teeth, but Harry and Ron pretended to be enjoying them as they told Hagrid all about their first lessons. Fang rested his head on Harry’s knee and drooled all over his robes.

– Harry Potter and the Philosopher’s Stone, p.104

Hagrid’s kitchen mishaps are absolutely legendary! Typically, his Rock Cakes are a danger for any teeth and only consumable with a big mug of tea.

Today I experienced a minor kitchen mishap myself…it was a really stressful morning – I worked until 11 o’clock, then I walked home as fast as I could to cook for my parents who had to work until 12 o’clock. I decided to bake something small for dessert, too, and thought that it was time to bake some Rock Cakes.

Baking Rock Cakes is as easy as it can get – unless you’re in a terrible hurry, of course! I’m not bad at cooking and baking several different things at once, actually, and I didn’t notice that anything had gone wrong until my Dad asked me whether these Rock Cakes contained a lot of sugar. Then, the scales fell from my eyes and I realised that I’d forgotten to add any sugar! I had been thinking about what a pity it was that I couldn’t use my beloved muscovado sugar (as I had run out of it a couple of days ago) and thought I would use white sugar instead. But I didn’t.

SONY DSCThe surprising and good thing about my mishap is, however, that when I tasted the Rock Cakes, I didn’t feel like there was much sugar missing! Certainly not the 75g, the recipe had suggested. The ones with chocolate can go without any sugar, though I think I will add a little bit of sugar next time I bake them. The classical ones with raisins could do with a bit more sugar, but certainly not as much as 75g.

So, at least this unintentional experiment showed that I can gladly reduce the amount of sugar of my Rock Cakes recipe  and I have already done so in the recipe below (by the way, feel free to try out several different amounts of sugar yourself and tell me about it). Also, I feel it really fits that these Rock Cakes, after all, Hagrid’s Rock Cakes, are a bit imperfect. And they’re almost healthy, if you think about it. I think I’ll go and grab another one. =)

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Hagrid’s Rock Cakes

Traditional Rock Cakes contain raisins. For all those who aren’t very fond of raisins their substitution by chocolate is a real alternative.

Preparation time: ca. 10 min

Baking time: 15-20 min

Yield: about 18 Rock Cakes

Ingredients:

    • 220 g flour
    • 2 tsp. baking powder
    • 1 pinch of salt
    • 40g sugar (or 20g, if you substitute raisins by chocolate)
    • 110g butter (cold, cut into cubes)
    • 1 egg
    • 2 tbsp. milk
    • 120 g raisins (or 120g dark chocolate, coarsely chopped)

Preparation:

  1. Preheat the oven to 180°C (350°F). Prepare a baking tin with a baking parchment.
  2. Sieve flour and baking powder into a medium bowl.
  3. Add salt and sugar.
  4. Add the cold butter (cut into cubes) and rub it with your fingertips into the dry ingredients until the mixture resembles grated parmesan. Be careful: You have to work quickly, otherwise the butter will melt.SONY DSC
  5. Make a well in the centre of the mixture and add an egg and 2 tablespoons of milk. Use a fork to whisk the egg and milk together and gradually mix into the dry ingredients. If the dough’s too dry add a bit more milk. Don’t overwhisk.SONY DSC
  6. Add raisins/chopped chocolate and form small heaps about the size of a teaspoon. Put them on the baking tin (with a space between them as they will spread).SONY DSC
  7. Bake in the middle of the oven for 15-20 minutes or until they get a golden colour.
  8. Let them cool down on a wire rack. They’re best when served with tea or coffee.

Tip: You can also bake both versions at once: Just add about 30g of sugar and divide the dough into two parts after you’ve added all the ingredients up to the milk. Then add 60g of raisins to one part and 60g of chopped chocolate to the other part.

(recipe after „Deliciously Vintage“ by Victoria Glass)

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To get a printed version: Download the pdf.
(Both English and German versions available!)

Hagrid’s Rock Cakes_English

Hagrid’s Rock Cakes_Deutsch