Tag Archives: chocolate

Evolution Bakery: gone to the dogs.

23 Aug

It was Elmer J. Fudd’s birthday over the weekend and he was having a party.  The bakery elves made him a cake…

It was a chocolate sponge with a double layer of chocolate, cream cheese icing.  It was iced in choclate fondant and decorated with marzipan, fondant and piped royal icing…

The party was a marvellous affair with party games, jambalaya, crispy duck, dog friendly treats and mimosas…we all left with a party bag!

He is a very spoilt doggy!

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Evolution Bakery: The Malteser Pleaser

10 Aug

Who doesn’t like cake? Who doesn’t like chocolates? Who doesn’t like a secret ingredient?

As our name suggests, here at Evolution Bakery we tinker with things and change things over time.  These were inspired by a recipe I came across whilst blog surfing (if you can call something that requires “a box of chocolate cake mix” a recipe).

We took the basic idea but developed a decent muffin-based cake to compliment the malty decadence of the icing.


The Malteser Pleaser (makes 12)

Cakes

  • 200g Plain Flour
  • 150g Caster Sugar
  • 50g Horlicks Powder
  • 1 Large Egg
  • 50g Melted Butter (cooled)
  • 225ml Whole Milk
  • 3tsp Baking Powder
  • Pinch of Salt
  • 100g Quality Milk Chocolate smashed up into small morsels (we used Menier Swiss Milk)
  • SECRET INGREDIENT: 160g Jack Daniels Fudge (chopped into little cubes)

So simple as it’s a muffin based cake. Pre-heat the oven to 180°C.  Mix the milk, egg and butter together (make sure the butter isn’t so hot it cooks the egg). Put the dry ingredients into a bowl and stir in the wet mixture.  Fold in the chocolate and fudge pieces.  Divide between 12 muffin cases and pop in the oven for around 20 minutes until golden in colour, firm and springy when poked.

Icing

  • 200g Soft Butter
  • 50g Horlicks Powder
  • 20g Cocoa Powder
  • 50g Icing Sugar

Just beat the lot together.  It should be smooth, thick and creamy, and taste like a Malteser cloud…so delicious…you should have more than enough to ice the cakes so dig in, indulge, fuck the arc of shame.

When the cakes are cool pipe a big swirl of icing (if you have any left) onto each one.  Sprinkle with cruched Maltesers and pop a whole one on top.

These are the culinary equivalent of hot, dirty sex;  Naughty, sticky, surprising, wildly enjoyable and fuelled by JD.  The cake is not too sweet so balances the super saccharine of the icing well.  The sticky nuggets of Jack Daniels fudge add a grown-up element to an otherwise enjoyably juvenile treat.


I’m pleased with the bakery elves for now.  I think I’ll let them out of their cages for a day or two to visit their children.  Don’t judge me, they signed the contract.

Treats for the dairy/gluten intolerant

25 Jul

Here at Evolution Bakery we think delicious baked goods should be enjoyed by all.

Ms Kimmers and Mr Whit came around to do some wedding preparation…Mykie and Kimmers played with invites, Simon and Whitsy played Gears of War 2.

Ms Kimmers is dairy and gluten intolerant so we whipped up some Coconut Almond Macaroons with Dark Chocolate

  • 3 large egg whites
  • 125g caster sugar
  • 60g ground almonds
  • 80g dessicated coconut
  • 1 tsp vanilla essence
  • 60g dark chocolate (80% cocoa)

Really easy…pre-heat the oven to 160°C, line a baking tray with greaseproof paper.  I drew around a small round biscuit cutter on the paper to get all my macaroons the same size.

Whisk up the egg whites untill getting fluffy and slowly add the sugar, keep whisking until the mixture is glossy and you can’t feel sugar grit between your fingers.

Fold in the coconut, almonds and vanilla.

Spoon into a piping bag and pipe to cover the circles drawn on the paper.

Bake for about 20-25 mins.

When cool, melt the dark chocolate (we did it in the microwave) and pipe/drizzle over the macaroons.

So simple yet so tasty!  This makes a crisp brittle macaroon, for a more chewy texture, at a tsp of lemon juice to the egg whites and sugar when mixing.

Area 2 cupcakes

9 Jul

A gift to Area 2 from Evolution Bakery!

Raspberry & White Chocolate Cupcakes with Lemon, Cream Cheese Icing

  • 125g soft unsalted butter
  • 150g caster sugar
  • 300g SR Flour
  • 1 large egg
  • 200g raspberries
  • seeds of a vanilla pod
  • 200g white chocolate crushed into small rough chunks
  • 250ml butter milk
  • 2tbsp raspberry vinegar
  • pinch of salt

ICING

  • 50g soft unsalted butter
  • 50g cream cheese
  • 2 tbsp lemon juice
  • about 30g icing sugar

Really easy, whisk butter and sugar until light and fluffy.  Beat in egg.  Throw in the rest and fold in.  Divide into 12 cupcake cases and pop in the oven for about 20mins 180°C.  They will still be quite squishy in the middle as the buttermilk and raspberries add moisture.

For the icing just whisk everything together…I’m unsure exactly how much icing sugar goes in…I usually add until I get a nice soft-peak that will stay put when piped.

These cakes are so, so good as they have a really dense, moistness…I suppose they are a muffin/cupcake hybrid…a muff-cake if you will (maybe not as the wet clots of ruby, raspberry take them down an unappealing gynaecological route).  The nuggets of rich, velvety white chocolate more than make up for images of clammy, menstrual womanly spaces.

It’s going to be a long fat year!

3 Jun

Aradia and Mr Whit have asked for a gilded, 5 tiered, Marie Antoinette inspired cake for their wedding.

As VP of Evolution Cakes I thought it was time to start experimenting.

It turns out it’s really hard to gild a cake…It’s going to take many months and many cakes to get to a satisfactory result.

We also had a go at making gilded jewels and scroll-work which were surprisingly easy…these cupcakes didn’t stand a chance…num num num!

I had a go on a Caribbean Cake with chocolate fondant as I think we’ll soon be sick of sponge cake.

  • 2 or 3 really squishy old nanas
  • 150g SR flour
  • 150g Soft Butter
  • 150g brown sugar
  • 50g dessicated coconut
  • juice and zest of a lime
  • 2 eggs

Just squish up the bananas and mix everything together in a bowl.  Whack into a lined cake tin (I used a 6 six inch metal one) and bake at 180°C until springy about 50 mins.  Stick a skewer into it to make sure the middle is done…or something else sharp and pokey…I used a lobster fork as they don’t get used for fuck all else.