Twirly Chocolate Fridge Cake

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Given the chance Boo would bake something most days.  She likes to crack the eggs, weigh the flour… but she loves to mix.  She’ll mix stones in a bucket, raisins in a pot, ice cream in a bowl.  She pretends to hold a big bowl in the air and mixes up food for imaginary horses or pups.  Sometimes I try to make our creations at least a little healthy (carrot or corguette cupcakes, beetroot cake) but this week she wanted “Chocolate Mummy!”  And however hard I try to shun the pink, this girl does still like the ballet and the jewels and the twirly dancing, so we made pretty, twirly chocolate cake.

Twirly chocolate fridge cake, to be precise.  A really child friendly recipe with no oven, but lots of mixing, naughty ingredients to be taste tested, and art to top it off. I usually make this with lots of glacé cherries (yum,) but my husband is not a fan so we added mini marshmallows from the store cupboard and they add that rocky road chew to balance the biscuit crunch.  There must be loads of recipes like this, but here is mine.  I really recommend trying it, the posh twirly topping is so satisfying to look at (especially as it was artfully created by a 3 year old)!
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Ingredients:
4oz (110g) butter
2tbsp (25g) caster sugar
2 tbsp (30ml) golden syrup
4 tsp cocoa powder
8oz (225g) digestive biscuits
3 1/2oz (100g) raisins
Cup or large handful of mini marshmallows
4oz (110g)dark cooking chocolate
4oz (110g)milk cooking chocolate
3 1/2oz (100g) white cooking chocolate

First melt the butter, sugar, syrup and cocoa either in a saucepan or (carefully, checking every 30 seconds) in a microwave. I used the microwave and we counted together.

Put the biscuits in a bag with no holes and bash them into little pieces. A few larger pieces add texture, but don’t leave lots of big lumps.

Mix the biscuits, raisins and marshmallows into the butter mix until it starts to stick together.

Line a 1 inch high baking tray, or a flan dish with baking paper. Add the mix to the tray and push it down hard with the back of a spoon.

Now melt the dark and milk chocolate together. I know lots of people do this on the stove, but I find the microwave much easier. Just keep checking on it so it doesn’t burn. Tip the melted chocolate over the cake and spread to cover it.

Melt the white chocolate and drizzle over the cake. Take a toothpick (or something similar, end of a chopstick, knitting needle!) and start to twirl in and out of the white chocolate, creating your arty pattern.

Place in the fridge to harden (or if you can’t wait that long, make space in the freezer for an hour).

Take out and take it out of tray easily using baking paper to lift it.

Marvel at the twirly beauty, then chop it with a sharp knife… and try not to eat the whole thing in one sitting!
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Easy as ABC Maxi (plus tutorial link)!

I decided to take the plunge and have a go at sewing with jersey…. and I love the outcome! After a good look around on favourite blogs and searching through google, I took a few ideas I had collected and created my own method for making this skirt.  I just couldn’t see why I would need to create a separate waistband of exactly the same width, so I haven’t!  I’m really pleased with the result and have even had a few comments from people I don’t know so I guess it doesn’t look too homemade.

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These skirts are fab because they can be dressed up or down, casual with a t-shirt or smarter with a necklace and jacket.

The waistband (with this fabric at least) doesn’t add too much thickness around this area (no one wants that…) either.

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If you fancy making one, click here for a tutorial or on the tutorial picture.  Though some of the explanation seems a bit lengthy, it really is simple.  You just cut two pieces of fabric and sew them up the side.  How easy?  I dare you to make this faster than you can say “wow! What an easy peasy maxi” and see how many compliments you can clock up.

If you like this skirt why not take a look at:
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