I’m not quite sure why this is actually called a “traybake” because there is no baking involved!

You will need…

100g butter
200g milk chocolate
3 tblspns golden syrup
225g digestive biscuits, crushed finely
225g Maltesers

Malteser Traybake Ingredients

First you need to break the chocolate up into a bowl, add the butter and the syrup and melt either in the microwave or over a pan of boiling water.

Malteser Tray Bake - Melting

Crush up the digestive biscuits.

Malteser Traybake - Crushing

Add the maltesers to the crushed digestives.

Malteser Traybake - Maltesers

Add the melted chocolate mix to the digestives and Maltesers.

Malteser Traybake - Mix Together

Mix it all together quickly, before it starts to set.

Malteser Traybake - Mixed

Put the mixture into a square tin and chill until it sets.

Malteser Traybake - Chill

Cut up into squares and enjoy!

Malteser Traybake - Done

Malteser Traybake - Done

Yet another easy to make cake!

Just found this wonderful website called Little Creations Jewellery, they sell some very cool pieces of jewellery, including this wonderful Chocolate Bracelet

Chocolate Bracelet - Yum!

I think I will be visiting their website for some goodies for birthdays and Christmas!

This is a very easy to make Dr Who Dalek cake, made using Swiss Rolls.

The original idea came from Blue Peter, way back in February 1966, and was made by Valerie Singleton.

I decided to make two Daleks for my son’s birthday.

I took lots of step by step photos to show how it’s done – and if I can make it, anyone can!

First, I went out and bought all the ingredients…

1. Four large chocolate Swiss Rolls.
2. A box of Matchmakers
3. A bag of Buttons
4. Cocoa
5. Icing Sugar
6. A bag of Maltesers
7. A bag of Liquorice Allsorts
8. 3 long brown sweetie laces

Dalek Cake - Step One

Step two, cut the top third off each of the Swiss Rolls and set them aside.

Dalek Cake - Step Two

Step three, cut the Swiss Rolls in half diagonally, lengthways.

Dalek Cake - Step Three

Step four, along the widest end of the Swiss roll, cut a diagonal wedge (the photo shows what I mean!)

Dalek Cake - Step Four

Step five, stand the three pieces together as shown in the photo below.

Dalek Cake - Step Five

Step six, make the icing…

200g icing sugar
2tsp cocoa
1tbsp butter, softened
2tbsp milk

1. Sieve the icing sugar and cocoa into a bowl
2. Mix the butter into the icing sugar, stirring well
3. Add the milk and stir in well.

Dalek Cake - Step Six

Step seven, carefully spread the icing onto your Dalek, make sure it’s as smooth as possible.

Dalek Cake - Step Seven

Step eight, start adding the sweetie decorations. First put the laces around the bottom of your Dalek and around the head (see photo below). Next you need to add the Liquorice Allsorts to the head and the Maltesers all around the Dalek.

Dalek Cake - Step Eight

Step nine, make the Daleks “arms” and various other “sticky out bits” with your Matchmakers. For the one on his head, you need to break the Matchmaker to the length you want it and stick push it into the Liqourice Allsort (this took a few attempts, because I kept breaking the Matchmaker!) You can see which Allsort to use in the photo below. For the Daleks “arms” you need two Matchmakers, one stuck into the Daleks front, and the other stuck in at the other side, but with a Chocolate Button fixed onto the end of it with a little of the icing (see photo). Originally, I put two Matchmakers in the top of the Daleks head as his antenna, but in the finished cake, I took them out and replaced them with candles.

Dalek Cake - Step Nine

Step ten, do it all again if you want to make two Daleks. I also made some extra “aliens” with some of the left over Swiss Roll and sweeties (see photos).

Dalek Cake - Finished

That’s it – all done, wasn’t that easy and doesn’t it look great?

Dalek Cake - Finished Back

This is a lovely Easter cake recipe.

Ingredients

For the cake
100g Green and Blacks chocolate, broken in pieces
100g caster sugar
100g softened butter, plus extra
3 eggs, separated
50g ground almonds
50g self-raising flour
1 tsp baking powder
4 tbsp apricot jam

For the Marzipan
50g caster sugar
100g ground almonds
50g  icing sugar
1-2 drops of almond extract
1 egg yolk, lightly beaten

For the Icing
175g Green and Blacks chocolate, broken in pieces
142ml carton double cream

For the Decoration
1 large orange
100g white chocolate
25g Green and Blacks chocolate

Directions

1. Preheat oven to 180C/350F/Gas Mark 4.
2. Butter an 18cm deep cake tin.
3. Melt the chocolate in a bowl over a pan of simmering water.
4. Mix together the sugar and butter until light and fluffy.
5. Beat in the yolks, one at a time.
6. Gently stir in the almonds and chocolate.
7. Whisk the egg whites in a bowl until stiff peaks form, then fold a quarter of the egg white into the chocolate mixture, next  sift in a quarter of the flour and baking powder. Repeat three more times until the egg white and flour is mixed in thoroughly.
8. Pour the mixture into the prepared tin.
9. Bake for 35-40 minutes until risen and cooked. Cool for five minutes, turn out on to a wire rack and cool completely.
10. Make the almond paste by putting the caster sugar and almonds in a bowl and sift in the icing sugar. Mix well, add the extract and egg –  mix to form a stiff paste.
11. Knead briefly on a surface dusted with icing sugar, then cut off a quarter of the paste and divide into 12. Return one piece to the main lump of paste and shape the other 11 into balls. Leave on a plate to dry slightly. Roll out the remaining paste to the size of the cake, trimming to neatly fit the cake.
12. Warm the jam and two tbsp of water in a pan, then press through a sieve into a bowl. Split the cake in half, putting one half on a plate.
13. Brush with jam. Cover with the marzipan and brush with jam. Top with the other cake half. Brush the cake top and sides with jam.
14. Make the icing: put the chocolate and cream in a bowl. Microwave on Medium for one to two minutes to melt the chocolate, then stir. Cool, then chill for 40 minutes, stirring occasionally, until thick enough to spread.
15. Spread over the cake top and sides with a palette knife. Leave to set.
16. Chop the orange in half. Melt the white chocolate in a bowl, as before. Spear a ball of paste with a cocktail stick and dip into the chocolate, turning it to coat, then hold it over the bowl for a few seconds until a point forms. Flip the ball and stick into the orange. Repeat with the remaining balls and leave to set.
17. Melt the Green and Blacks chocolate. Using the tip of a tsp, drizzle lines back and forth over the chocolate balls. Leave to set. Re-melt a little leftover chocolate and use to attach the balls to the cake.

This is a delicious chocolate and marshmallow cake, it would make a fantastic Mothers Day present.

Ingredients

For the cake:
125g Green and Blacks chocolate
125g butter
175g caster sugar
5 eggs, separated
55g plain flour
125g ground almonds

For the filling and icing:
250ml double cream
60g marshmallows
250g Green and Blacks chocolate

For the topping:
300ml double cream, whipped
150g marshmallows

Directions

For the cake:

1. Heat up the oven to 180°C/350°F/Gas Mark 4
2. Grease and line a 20cm cake tin.
3. Melt the chocolate in a bowl over a pan of simmering water.
4. Mix the butter with 125g of sugar until light and fluffy, beat in the egg yolks one at a time.
5. Whisk the egg whites and remaining sugar together until it forms stiff peaks.
6. Stir the melted chocolate into the butter mixture, add the flour and almonds and fold in gently.
7. Fold in the egg whites.
8. Spoon the mixture into the cake tin and cook for approx 30 minutes (stick a skewer into the middle of the cake, if it comes out clean then the cake is ready).
9. Leave to cool for five minutes then turn out onto a wire rack to cool.

For the filling, icing and topping:

1. Heat the cream and marshmallows until the cream is just boiling and the marshmallows have melted.
2. Pour over the chopped pieces of chocolate and mix until smooth and shiny.
3. Cut the sponge cake in half and spread the filling. Sandwich the pieces together and cover the top and sides with the rest of the icing.
4. Chill in the fridge until set.
5. Spoon the whipped cream on top of the cake and add the marshmallows.