Mars Bar Cake Food

MARS BAR CRISPY CAKE

Steps:

• Grease and line a 9x9 baking tin with baking parchment.
• Melt the Mars Bars, butter and golden syrup together over a low heat in a large saucepan. The nougat in the Mars bar will take a while to melt down so keep stirring until you have a smooth, melted mixture.
• Pour the rice crispies over the melted mixture and stir very well until all the rice crispies are coated.
• Pour into the tin, smooth the top and pop in the fridge while you melt the chocolate for the topping.
• Melt the milk chocolate in the microwave or in a heatproof bowl set over a pan of simmering water. Pour the melted chocolate all over the crispy cake. Decorate with chopped Mars Bar pieces if desired.
• Leave to set in the fridge for about an hour before cutting into slices.

MARS™ BAR CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan. In the top of a double boiler, heat chocolate and butter, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• Transfer chocolate mixture to a large bowl. Beat in the flour and egg yolks. In a separate large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the chocolate mixture, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
• Bake in the preheated oven for 35 minutes. Turn off oven, crack the door, and allow cake to cool in oven.
• In a saucepan, melt chocolate covered nougat candy bars with the cream. Pour over cooled cake.

MARS BAR CAKE

Steps:

• For cake.
• Grease and flour 10-inch tube pan with removable bottom.
• In small pan on low heat, melt bars stirring frequently until blended.Set aside.
• In medium bowl,sift together flour, baking powder and baking soda.
• In large bowl, use electric hand mixer on medium low speed, then medium speed ,to beat together sugar and shortening until fluffy, about 5 minutes.Beat in eggs 1 at a time thoroughly incorporating each one. Beat in vanilla and Mars bar mixture until blended.Beat in a third of flour mixture.
• Beat in half of the buttermilk.Beat in the remaining flour mixture. Beat in the remaining buttermilk.
• Pour batter into prepared pan ,bake in preheated 325 oven 55 minutes or until tester comes out clean. Cool on wire rack 15 minutes.Turn out of pan on to serving plate.Cool completely.
• For icing, melt bars and butter on low heat, stirring frequently until blended.Remove from heat. Cool 5 minutes. Add icing sugar, milk and vanilla. Whisk vigorously until smooth. Spoon over cake,allowing it to drip down sides.
• For topping arrange Mars slices decoratively on top of cake.

MARS BAR CRISPY CAKE

Steps:

• Cut the Mars Bars into small slices and melt with the margarine in a glass bowl over a saucepan of boiling water.
• Take off the heat and mix in the Rice Crispies one cup at a time until the mixture is only slightly gooey.
• Spoon the mixture into a tray and spread out evenly.
• Heat up the milk chocolate in a glass bowl and spoon evenly over the Crispies.
• Leave to cool slightly then place in the fridge for a few hours until set.

BANANA AND MARS BAR CAKE

Steps:

• Preheat oven to 180°C.
• Line a 7 x 11 x 21cm loaf pan with non-stick baking paper.
• Beat 150g butter and 1/4 cup (100g) brown sugar until pale and creamy.
• Beat in 2 eggs and 2 bananas, mashed.
• Combine 2 cups (300g) self-raising flour and 3 x 60g Mars Bars, chopped.
• Fold into the butter mixture with 1/2 cup (125ml) milk.
• Spoon into pan.
• Bake for 50-55 minutes. Set aside to cool.
• Combine 1 cup (150g) icing sugar, 2 tbs caramel topping and 2 tsp hot water.
• Drizzle over the cake to serve.