Halloween Poison Toffee Apple Cake with Caramel Peanut Brittle Buttercream and Snow White Apples

Serves 8-10 

210g salted butter, softened

270g Natura Dark Demerara sugar

3 eggs

1 tsp (5ml) vanilla extract

200g self-raising flour, sifted

½ tsp (2.5ml) bicarbonate of soda

1 tbsp (15ml) cinnamon

½ tsp (2.5ml) nutmeg

80ml (1/3 cup) milk

145g finely grated Golden Delicious apples, squeezed well

75g flaked almonds, toasted

TOFFEE BUTTERCREAM

240g Natura Light Demerara Sugar

250ml (1 cup) water

360ml (1 ½ cups) cream

250g salted butter, softened

SNOW WHITE APPLES

8 small lunchbox apples

8 wooden skewers or clean sticks

200g white chocolate, chopped

Peanut brittle, crushed, to garnish

Preheat the oven to 180C (conventional) and grease and line 3 x 20cm sandwich cake tins.

Cream the butter and sugar until very light and fluffy (about 8-10 minutes).

Add the eggs one at a time, beating well in between each addition.

Beat in the vanilla.

Combine the flour, bicarbonate of soda and spices and stir into the cake batter alternating with the milk.

Stir in the squeezed apple and flaked almonds then divide between the 3 tins and bake for about 40 minutes or until a skewer inserted into the middle of the cakes, comes out clean.

Allow the cakes to cool, upside down, completely then remove from the tin.

To make the buttercream, place the sugar and water in a pan and heat gently until the sugar is dissolved.  Bring to the boil and simmer, without stirring, until the mixture begins caramelizing.

Once the syrup reaches a dark toffee-colour (137 degrees celcius on a sugar thermometer), pour in the cream and swirl to combine.

Allow to cool completely and divide the mixture in half.

Cream the butter until very white and fluffy (about 8-10 minutes) then add one half of the toffee sauce and whip to combine – the buttercream should be very light and fluffy. 

To assemble, slice each cake in half to create 4 layers.

Sandwich the layers together with the buttercream, sprinkling a little of the peanut brittle in between each layer, then cover the top and sides with the remaining buttercream.

To make the snow white apples, insert the sticks into the apples then set aside.

Melt the white chocolate gently over a double boiler then dip each apple into the chocolate. Allow to drip thoroughly before placing on a lined baking sheet to set completely.

Place the apples on top of the cake then drizzle with the rest of the toffee sauce, to serve.

TIP: If the buttercream gets stiff while assembling the cake, simply whip again until fluffy.

Homemade Crunchie Bars

Makes 8

50ml water

190g Natura Golden Caster Sugar

50g Natura Light Demerara Sugar

140g glucose (available from pharmacies or baking shops)

60g honey

10g bicarbonate of soda

500g dark chocolate, melted (for coating)

Grease and line a 20cm-square baking tin with non-stick baking paper.

In a medium pot, over low heat, combine the water, sugars, glucose and honey until completely dissolved. Turn the heat up and simmer until the syrup reaches 144°C*

Remove from the heat and, working quickly, add the bicarbonate of soda all at once. Whisk until the honeycomb foams up then immediately pour it into the prepared baking tin.

Allow to cool on a wire rack.

Once completely cold, use a sharp serrated knife to cut the honeycomb into bars.

Dip the bars in the chocolate (you can also use a pastry brush to paint the chocolate on) and allow to set on a sheet of baking paper.

It is very important to store honeycomb in an air-tight container to avoid it becoming sticky. If you have silica gel sachets saved from shoes or handbags, place one of them in the bottom of the container to help absorb humidity.

*if you don’t have a sugar thermometer, simply drop the syrup into a small cup of tap water. It is ready when it forms a hard ball almost immediately.

Chocolate Mousse Pavlova with Cherries

Serves 6-8

Pavlova:

4 egg whites

1 cup (250ml) Natura Golden Caster Sugar

1 tbsp cornflour

1 tsp white vinegar

1 tsp vanilla extract

50g dark chocolate, melted

Chocolate mousse:

140g good-quality dark chocolate, finely chopped

200ml cream

1 sheet gelatine

4 egg yolks

100g Natura Golden Caster Sugar

Syrupy cherries: 

1 cup (250ml) Natura Golden Caster Sugar

1 cup water

200g fresh cherries, pitted

200ml cream, whipped, for serving

Fresh cherries and chocolate shavings, to decorate

Preheat the oven to 150 degrees celcius. Line 2 baking sheets with non-stick baking paper and draw 4 x 10-cm circles on the paper to use as a template guideline. 

Place the egg whites in the bowl of an electric mixer and whisk until stiff peaks form, then gradually add in the caster sugar until completely dissolved. Whisk in the cornflour, vinegar and vanilla. Divide the meringue between the 4 circles and spread into a disc using a palette knife. Drizzle with the chocolate and swirl to create a marble effect. Place in the oven for 1 1/2 - 2 hours or until until crisp but still mallowy in the middle. (If you're not using a thermofam, place a wooden spoon in the oven door to keep it ajar - this will help to dry them out faster). 

To make the mousse, heat 75ml of the cream and pour over the chopped chocolate. Allow to stand for a few minutes and then stir until melted and smooth. Set aside. 

Whip the remaining cream and set aside. 

Place the gelatine in a bowl of cold water to soften. 

Whisk the egg yolks and sugar in a glass or metal bowl and place over a pot of gently simmering water. Add the softened gelatine and gently whisk until the egg yolk mixture is hot to the touch (about 60 degrees celcius). Remove from the heat and whisk vigorously (you can use an electric mixer) until light and thick but still lukewarm. 

Fold the egg yolk mixture into the chocolate along with the whipped cream. Place in the fridge to set for 2-3 hours. 

To make the syrupy cherries, place the sugar, water and cherries in a small saucepan and bring to a gentle simmer. Simmer for 20 minutes or until the cherries are softened. Allow to cool or pour into sterilized bottles and seal. 

Assemble the pavlova by layering the meringue discs with spoonfuls of chocolate mousse, whipped cream and spoonfuls of cherries in syrup. 

TIP: To make the golden cherries, mix 1 tsp edible gold dust (available to baking shops) with a few drops of vodka. Use a pastry brush to splatter or paint the cherries and allow the alcohol to evaporate completely until dry

Microwave Chocolate Lamingtons

Makes 18-20

1 cup (250ml) cake flour
1 cup (250ml) caster sugar
4 tbsp (1/4 cup) cocoa powder
4 tsp (20ml) baking powder
pinch of salt
1/4 cup (60ml) vegetable oil
2 eggs
1 cup (250ml) hot water
1 tsp (5ml) vanilla extract

Chocolate glaze
60g good-quality dark chocolate, chopped
1/4 cup (60ml) cream
2 tbsp (30ml) golden syrup or honey
1/4 cup (60ml) hot water

Toasted desiccated coconut, for tossing

Whisk all the ingredients together until smooth. 
Divide the batter between silicone heart moulds (or whichever you desire) sprayed with cooking spray - don't fill more than halfway as the cake mix expands quite a bit. 
Now pop the moulds into the microwave and microwave on full power/high for 2-3 minutes or until the cake springs back when you touch it in. 
Remove from the microwave and allow to cool slightly before unmoulding. 
Continue with the rest of the batter. 

TIP If your silicone tray doesn't fit in your microwave (mine didn't), cut it in half - the cakes will cook more evenly too. 

While the cakes are cooling, make the glaze by placing all the ingredients in a small microwave safe bowl and heat gently until melted and glossy. Allow to cool. 

When the cakes and glaze are completely cool, use a pastry brush to paint the glaze onto the cakes then toss in the toasted coconut. 

No-Churn Amarula Ice Cream Cake with Malted Chocolate Balls

Serves 6-8

600ml fresh cream

60ml (1/4 cup) Amarula (optional: use Milo or Hot Chocolate mixed in 60ml milk)

1/2 (400g) tin condensed milk

1 tsp vanilla extract

100g dark chocolate, melted and cooled

100g malted chocolate puffs, halved plus extra to decorate 

Amarula Chocolate Sauce

55g dark chocolate, chopped

60ml cream

2 tbsp honey

2 tbsp Amarula

1 tsp vanilla extract

Whip the cream until stiff peaks then add the Amarula and whip until combined.

Fold the condensed milk, vanilla and chocolate into the whipped cream. 

Pour into a lined cake tin or silicone mould, sprinkling in the halved chocolate malt puffs as you go. Freeze for 4-5 hours (or overnight) until firm. 

To make the sauce, place all the ingredients in a jug and microwave until melted and smooth. Allow to cool slightly. 

Unmould the ice ceam cake by briefly dipping into water and unmould it onto a chilled plate. Serve drizzled with the sauce and sprinkled with the malt puffs. 

Twix Cookies

Canned Goods

2 tbsp

Evaporated milk

Baking & Spices

3 cups	Flour
2 cups	Milk chocolate chips
1 cup	Powdered sugar
1/4 tsp	Salt
2 tsp	Shortening
1 tsp	Vanilla

Dairy

1 1/2 cups

Butter

Franse vanielkekoek

Lewer 1 laagkoek

Bereidings 15 min

Bak 40 min

Verkoel 30 +15 min

Koek

·    7 ekstragroot eiers

·    4 ekstragroot eiers witte

·    250 ml (1k) natuurlike laevetjogurt

·    310 ml (1/4k) melk

·    375 ml (1/2 k) onversoete appelmoes

·    30 ml  (2e) vanieljegeursel.

·    5 ml (1 t) bakpoeier

·    5 ml (1t) koeksoda

·    5  ml (1/2k) xittiol

·    500 ml (2 k) klapper meel

·    ‘n pnypie soet.

Versiersel

·    500ml (2k) laevetjogurt.

·    250 ml (1 e ) vanieljeguersel.

·    250 Ml ( 1k) Xilitol

·    1 blik (410 g) baba appels vir versiering gedreineer.

·    2 vanieljepeule (opsioneel)

1.                       Voorverhit oond tot 180 C. Voer twee koekpanne van 20 cm elk met bakpapier uit en smeer liggies.

koek

1.                       Klits die eiers eierwitte , jogurt, klappermelk appelmoes en vaniejiegeursel saam in ‘n groot bal.

2.                       Sif die bakpoeier koeksoda , xilitol, klappermeel en sout in ‘n kleiner bak saam meng die droe en nat bestanddele goed.

3.                       Giet die beslag in die twee koekpanne en kap elke pan liggies om al die lugborreltjies te verwyder bak vir 40 min tot gaar.

4.                       Laat die koek ‘n paar minute afkoel voor jy elkeen versigtig uit die pan op ‘n draadrak iutkeer  om heeltemal aft e koel.

5.                       Versiersel klits die jogurt,roomkaas en vanieljegeursel in ‘n groot bak tot glad.

6.                       Klits die xilitolpoeier by tot die mengsel glad en romerig is plaas vir 30 min in die yskas .

7.                       Skep 125 ml (1/2 k) versiersel tussen die twee koeklae en smeer gelyk

8.                       Smeer die res van die versiersel bo-op en rond af met die bba-appels en vaniejiepeule ,indien verkies . plaas vir nog 15 min in die ysakas en sit voor

My wenk is om jou eie klappermeel is sso volg klappermelk is taamlik duur; daarom maal ek klapper baie fyn in ‘n voedselverwerker en maa