Lornas Wicked Chocolate Cake Food

WICKED CHOCOLATE FUDGE CAKE

Steps:

• Wicked Chocolate Fudge Cake Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.
• Sieve the flour, Fine Dark Cocoa Powder and Bicarbonate of Soda into a bowl.
• Add the sugar and mix well. Make a well in the centre and add the syrup, eggs, oil and milk. Beat well until smooth.
• Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.
• Sandwich the two cakes together with butter cream icing. To make the icing place the butter in a bowl and beat until soft
• Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable. Sift and beat the Fine Dark Cocoa Powder in to the icing.
• Cover the sides and the top of the cake with more butter icing and use a palette knife to create swirls on top of the cake and to decorate.

RICOTTA AND CHOCOLATE CAKE

Steps:

• Preheat oven to 320°.
• Grease and flour a 9" springform pan.
• For the crust, in a large bowl mix the flour, sugar, baking powder, egg, milk and grappa, if used.
• Add the slices of cold butter to the mixture working it in gently, but not so much that everything blends together.
• Take half the crust mixture and press it gently into the bottom of the pan.
• In a medium size bowl, mix the ricotta and sugar well.
• Add the chocolate chips mix again.
• Spread the filling evenly over the top of the crust.
• Crumble the remaining crust mix over the top of the filling.
• During the baking process the butter melts to form a nice crust.
• Bake 50 to 60 minutes.

WICKED CHOCOLATE CAKE

Steps:

• In a medium mixing bowl completely dissolve the sugar and margerine in boiling water.
• Sift in the combined flour, bicarbonate of soda and cocoa powder.
• Mix using an electric beater for 1minute.
• Add egg whites and beat for another 30 seconds.
• Using a metal ringed cake tin (6 cup capacity) coated with cooking spray,
• pour in the cake mix.
• Bake in the oven at 180 degrees for approximately 30mins.
• Once the cake has cooled place all icing ingredients into a small mixing bowl and combine well.
• Spread icing evenly over top.

WICKED WITCH DOLL CAKE

Steps:

• Bake two 16 oz cake recipes in a Wiltons doll cake pan.
• Remove the cakes from the pan and slice the cake into three equal layers.
• Stack the cakes with buttercream between each layer.
• Crumb coat the entire cake and place into the fridge for 30 minutes.
• Add a second coat of buttercream.
• Cut a hole into the top layer of cake big enough to fit a Barbie doll's legs.
• Cover the doll cake in a 14in circle of black fondant.
• Enhance the folds at the bottom of the cake.
• Place your doll in the middle of the cake.
• Wrap fondant around the doll's waist.
• Use sculping tool to blend the fondant at the waist into the rest of the cake.
• use a fondant crank to create a thin fondant rope.
• Starting at the doll's waist zigzag 2 fondant ropes at a 45-degree angle to give the doll cake a lace detail.
• Cut out the fabric pattern.
• Place the fondant on the cake next to the lace detail at a 45-degree angle.
• Fold the back of the fondant over to create a fabric-like fold.
• Create fabric texture at the bottom of the dress using a veining sculpting tools.
• Wrap a rectangle of fondant around the doll's arm to create sleaves.
• Wrap a rectangle of fondant around the doll's chest.
• Wrap the right arm with fondant to create a sleave.
• Use a sculpting tool to create a zigzag guide on the chest.
• Using the zigzag as a guide, apply the rope to create lace detail for the chest.
• wrap a rectangle of black fondant around the doll's neck to create a shawl.
• apply a red triangular shape of fondant to the front of the cake at a 45-degree angle.
• Wet the red fondant with vodka and sprinkle red edible shimmer on to the panel.
• Randomly apply candy-coated chocolate on to the red panel.
• Sprinkle the entire dress with red edible shimmer.
• Place on the wicked witches hat.

FABULOUSLY LOW CALORIE, STILL DELICIOUS CHOCOLATE CHIP COOKIES

Steps:

• Beat margarine, yogurt, sugars, corn starch, applesauce, milk and vanilla until well mixed.
• Then add flour and baking soda/powder and salt and beat until smooth - then add chocolate chips.
• Drop by teaspoonfuls onto greased cookie sheet.
• Bake at 350°F for 6-10 minutes until lightly golden brown.