Tiers of the Cake

A tasty slice of inspiration...

Hello foodies,

A huge warm welcome to Red Velvet Baking, the blog! I have been baking since I can remember and I have always wanted to share my experiences and tasty flair beyond the walls of my own home. In summer 2011 I launched this little blog. I blog as a celebration of my achievements and dedication to my culinary passion, alongside an overflow of my enthusiasm, with a few added delicious recipe ideas. Pictures and tips galore, sure enough to sink your teeth right into and to get your mouth watering. Delicious beautiful baking can put a smile on anyones face.

Summer 2013 saw me train for a month at Leiths, gaining a distinction in practical cookery and last summer I ran a culinary arts course in the USA, specialising in baking.

I am now back in the UK, writing for my blog from sunny Yorkshire. 2015 is going to be a big year for Red Velvet Baking, so keep posted!

Keep calm, enjoy and most importantly BAKE!


Jessica

xox

Twitter @RedVelvetBaking
Instagram @RedVelvetBaking
Pinterest Red Velvet Baking
Facebook Red Velvet Baking
Website - Undergoing a magical makeover!

Find the missing sprinkle...

Sunday, 15 January 2012

Rough Rocky Road...

A few years ago, I was asked to help the younger members of my school choir, organising a break bake sale to raise money for a departmental music trip. A lot of people brought in buns and biscuits, but I wanted to bring in something a little different. I took this opportunity to make Rocky Road bars. They sold out fast!!

In addition, this recipe was a request from a good friend of mine, raising money for a life changing trip to Fiji. I wish her the best of luck and I'm sure this recipe will do you proud Amy <3

TOP TIP: I have made these a few times now and to get them to set like a proper refrigerator cake, it's more beneficial to use the exact amount, if not less, of biscuit and additional chocolate.

Ingredients
125g soft unsalted butter
350g quality dark chocolate, broken into pieces
3 tbsp golden syrup
200g rich tea biscuits
100g mini marshmallows (larger marshmallows chopped up can be substituted)
icing sugar to dust

Magical Method

1. Melt the butter, chocolate and golden syrup in a large sauce pan. Once melted and combined, place around 150ml of mixture to one side.

2. Place the rich tea biscuits into a freezer bag and seal, before bashing the biscuits into shards, with a rolling pin. Good for stress relief, just don't go too crazy!

3. Fold the biscuit pieces, crumbs and marshmallows into the saucepan full of chocolate and combine.

4. Transfer the mixture into a tray (24cm square/rectangle), lined with foil (parchment will do), and flatten with a spatula.

5. Pour the remaining chocolate over the top and smooth to finish.

6. Refrigerate for four hours, preferably overnight.

7. Before serving, cut into fingers or squares and dust with sieved icing sugar.

Easy peasy, lemon squeasy! Get the kids involved for a treat.

Variations

In some cases you may want to add nuts and/or glacier cherries to the mixture, for a fruity twist!!

Keep calm and polish 'em off, kiddies!

Have fun,

Red Velvet xo

No comments:

Post a Comment