Browsing Tag

chocolate

17th January 2019 // 0 Comments

Recipe: Partron Café and Dark Chocolate Mousse Cups!

Dark chocolate mousse recipe with Patron XO Café by Juniper Cakery

We pretty much live on coffee every single day so these dark chocolate mousse cups laced with Patron XO café are an instant hit with us. Also, if you watched out Instagram stories over Christmas then may have spotted the tequila coffee liqueur a few times. For Valentine’s Day why not surprise the coffee fanatic in your life with this caffeine infused dessert? However, feel free to whip them up for yourself too if you like… you deserve it!

Dark chocolate mousse with Patron XO Café

Dark chocolate mousse recipe with Patron XO Café from Juniper Cakery

Ingredients needed… (makes approx. 2 large coffee mugs full or 8 espresso cups)

How to make chocolate mousse by Juniper Cakery

Step 01:

Firstly, melt the dark chocolate slowly in a bowl over a saucepan of simmering water. Make sure not to heat the chocolate too much or too fast. Also, try not to get water into the chocolate as this will seize it up and you’ll need to begin again.

How to make chocolate mousse from Juniper Cakery

Step 02:

Now stir in the butter, Patron and egg yolks gently. Once incorporated set aside off the heat. At this stage it will look a little grainy and feel stiffer.

Learn how to make dark chocolate mousse

Step 03:

Add your egg whites to a stand mixer with a whisk attachment and whip to a slightly stiff consistency. Basically your egg whites should resemble a large fluffy cloud at this stage.

Recipe for dark chocolate mousse by Juniper Cakery

Step 04:

Next fold your whipped egg whites into your molten chocolate mixture along with your double cream (the 150ml amount).

Recipe for dark chocolate mousse via Juniper Cakery

Step 05: 

Carefully add to some stylish coffee cups. If you spoon these in and want a nice level flat top then just tap the cup on a counter a couple times to help the mousse inside settle. We divded our’s across two large coffee mugs. If you’re, instead, making these for a larger party then why not add to espresso cups? Leave to set for a couple hours in your fridge.

Pretty dark chocolate mousse by Juniper Cakery

Step 06:

Finally, when ready add a dollop of whipped cream (from the 100ml amount) on top of each with a sprinkling of chocolate coffee beans!

Tip! If you over whip your cream then don’t worry! This can be fixed pretty easily. Simply add in a tablespoon or two of full fat milk or left over double cream and whip for a few seconds.

Coffee and dark chocolate mousse by Juniper Cakery

Your perfectly creamy and thick decadent chocolate mousse should now be ready for dessert time! The great thing about this recipe is that it is pretty adaptable. Swap the Patron XO Café for cognac or even Bailey’s (make sure to taste test) or trade in the dark chocolate for milk. You can, however, leave out the alcohol hit all together. There’s even the option of playing with layers. Alternate white chocolate mousse with dark and add crushed chocolate chip cookies on top.

Patron XO cafe and dark chocolate mousse by Juniper Cakery

Dark chocolate mousse recipe for Valentine's Day by Juniper Cakery

 

29th September 2016 // 7 Comments

Recipe: Ferrero Rocher Cake!

Ferrero Rocher Cake recipe for Autumn by Juniper Cakery

This petite Ferrero Rocher cake is perfect for September – when days shorten, leaves grow tinges of gold and flavoured coffees seem to be everywhere. Cutting yourself a slice of this chocolate and hazelnut cake will be the perfect way to finish the week. Brace yourself – it’s a soft chocolate cake filled with chocolate and hazelnut whipped cream and finished with individual Ferrero Rochers! Yup. Our recipe creates a small 6 inch cake – ideal for a quick yet indulgent weekend sweet as the weather gets crisper. So why not treat yourself with our Ferrero Rocher cake recipe!

Ferrero Rocher cake recipe!

Simple Ferrero Rocher cake recipe by Juniper Cakery

(Slice generously for 4 people or perfect for a party of 8!)

For the chocolate cake…

  • 283g self-raising flour (this is standard in the UK, but you can opt for plain flour and baking powder)
  • 283g caster sugar
  • 3 heaped tablespoons cocoa powder (however, this depends on brand and quality)
  • Boiling water
  • 283g butter or margarine
  • 4-5 medium sized eggs

01: Pre-heat your oven to 170C / 325F / gas mark 3.

02: Boil some water and create a soft toothpaste-like texture cocoa paste. Make sure there are no lumps!

03: In a stand-up mixer cream together the butter and caster sugar until combined.

04: Add in your flour and lightly mix together.

05: Now add in your eggs. Mix until incorporated (medium to high speed).

Tip!

Try not to over mix your batter as this can produce a denser and chewy-like cake which is not good. You want light and fluffy! There are proteins and gluten in batter which help make cakes rise and achieve the perfect texture so the last thing you want to do beat them up to oblivion.

06: Add in your chocolate paste and mix again on medium speed. When adding the chocolate you need to make sure that you add in as much as you like… some people may want a lighter cocoa cake and some might want a denser dark chocolate cake.

07: Grease up your cake pans and pour the batter evenly between three 6″ pans.

08: Bake for around 35 minutes or until a cake tester comes out clean! Once baked leave to cool!

For the chocolate and hazelnut whipped cream (plus decoration)…

Recipe for a chocolate and hazelnut Ferrero Rocher cake by Juniper Cakery

To make the chocolate and hazelnut whipped cream frosting and filling…

01:

In the bowl of a stand-up mixer (like a KitchenAid Artisan) add all the ingredients. Don’t worry about whipping the cream first and folding in the cocoa sprinkle by sprinkle. It’s easy – just add everything into the bowl in no particular order.

02:

Begin your mixer on medium speed for around a minute. This helps whisk up the cream to a slightly thicker consistency instead of switching it on full throttle and having cream sprayed across the kitchen. That… you definitely don’t want. Too much mess! You want more time eating and enjoying your cake not cleaning!

03:

Don’t whip the cream too much or it will suddenly turn stiff, grainy and not very attractive. Don’t stress out if this does happen to you though. To revive over whipped cream simply add in a couple to a few of tablespoons of extra cream (or whole milk) and mix by hand slowly until you have the cream the consistency and smoothness you like.

Perfect for September - Ferrero Rocher cake recipe by Juniper Cakery

To decorate…

01:

Once filled and stacked use a good angled palette knife to smoother your chocolate and hazelnut whipped cream around the sides and top of your cake. Don’t apply too much pressure whilst doing this or else you’ll end up pushing the cake too much = in a Leaning Tower of Pisa look! At this stage you don’t need to concentrate on your frosting look perfect so long as it covers your cake. The next few steps will focus more on smoothing and sharpening your whipped cream!

02:

Now with a good icing scraper, turntable and a clean bowl begin to work your way around the cake smoothing and also removing excess chocolate whipped cream from around the sides of the cake.

03:

Gently press chopped hazelnuts around the base of the cake working your way up the sides a little.

04:

To finish use small dollops of any left over whipped cream chocolate to fix your Ferrero Rochers on top. Make sure each is spaced evenly apart.

Hazelnut and chocolate Ferrero Rocher cake recipe by Juniper Cakery

Enjoy with ice cold milk or a steaming hot cup of coffee for a naughty treat during frosty evenings costing up to your sweetheart. If you want to make this cake perfect for grown-ups you can always add a little splash Kahlua Coffee Liqueur into the cream whilst whipping making it one tasty Ferrero Rocher mocha inspired cake!

25th March 2015 // 2 Comments

Hoppy Easter Cake Decorating: Chocolate Easter Egg Bark!

Decorating cakes doesn’t have to be hard. Sometimes simplicity and fun really helps (as well as knowing your limits). Our fabulously fuss-free chocolate Easter egg-inspired ‘bark’ is perfect for breaking up and using as gourmet style cupcake decorations and even better for adding a wonderfully dramatic effect to freshly buttercreamed cakes.

Decorate cakes and cupcakes with this easy tutorial for Easter chocolate bark by Juniper Cakery

Tutorial for fun Easter chocolate bark by Juniper Cakery

Inspired by tempting hand-crafted Easter eggs that have been somewhat of a trend in the UK for a past few years our quick chocolate bark can be adjusted to suit any recipe or theme. We create bark for an array of bakery-style cakes we make such as peanut butter (with crushed Nutter Butter cookies and a dark chocolate drizzle) to lemon and white chocolate (with yellow tinted white chocolate drizzles and bright rainbow sprinkles) because it’s tasty, quick and eye-catching! Follow our tutorial below to make this impressive and edible cake and cupcake decor!

Easy Easter chocolate bark tutorial by Juniper Cakery

How to make easy chocolate Easter egg bark!

Materials and ingredients needed:

Melt good quality chocolate to make Easter egg bark

Step 1:
In a microwave use a glass microwavable jug to melt your chocolate buttons or chips. Heat them for around a minute BUT keep checking them every 10-15 seconds or so giving them a good stir with a metal palette knife each time until all buttons are melted.

How to whip up quick chocolate bark tutorial by Juniper Cakery

Step 2:
Line a flat baking tray with greaseproof paper and spread your melted chocolate thickly on top using the small angled palette knife.

Make Easter chocolate bark with fun sprinkles and candies

Tutorial for fun chocolate bark by Juniper Cakery

Step 3:
Now for the super fun part! Add sprinkles, crushed candies, cookie crumbs, tasty chocolate chips etc on top. To help seal these delicious toppings in use melted chocolate drizzles on top.

Create pretty chocolate bark with this handy tutorial by Juniper Cakery

Step 4:
Take your tray of tempting chocolate bark and place in the freezer for up to 30 mins to set fully. You can set your bark aside at room temperature for a few hours, but utilising a freezer helps speed up the wait a little.

Pink and yellow mini egg chocolate bark by Juniper Cakery

Step 5:
Remove from the freezer and use your hands to break the slab of chocolate into large shards (to decorate smaller items such as slices of opera cake, buttercream piped cupcakes etc break into smaller pieces).

Strawberry milkshake birthday cake by Juniper Cakery

Step 6:
Now you can use the colourful pieces to adorn your freshly buttercreamed cakes and cupcakes!

Strawberry Milkshake Cake by Juniper Cakery

How to make simple Easter chocolate bark to decorate cakes and cupcakes with

Easy right? We bet you’re looking at one deliciously gorgeous cake right now. The best thing about creating chocolate bark and decorating with it is its adaptability. Its amazing to adjust and try out new sprinkles, sweets and chocolates for different occasions. We just can’t wait to make rocky road bark for chocolate fudge cakes or tasty s’mores inspired shards (mini marshmallows, chocolate pieces, graham crackers etc) for a toasted marshmallow and chocolate bakery cake!

23rd March 2015 // 0 Comments

Our Bakery Cakes!

Bakery style cakes are fabulous. They’re fun, bright, and come in a variety of mouth-watering flavours. That’s why we’ve whipped up a small collection of bakery-style cakes perfect for the Easter festivities available for order and pick-up in the Kingston-upon-Hull area!

Our prices begin at just £10 for a small bakery style cake and can be customised further with different colour palettes and added messages too! If you’d love to order one, but had your heart set on a different flavour just get in contact with us and we’ll do our best to help. Email us or inbox us via Facebook to enquire.

Our bakery cakes in Kington-upon-Hull area…

Lemon ombré bakery style cake by Juniper Cakery

White chocolate and lemon cake by Juniper Cakery

Lemon ombré with white chocolate and Easter egg inspired ‘bark’

Wonderfully fresh tasting lemon cakes are always a crowd pleaser at a party or around a dinner table. Our lemon and white chocolate bakery cake is created using the finest Sicilian lemon oil along with Belgian white chocolate. We decorated ours with rainbow nonpareil sprinkles, but you can customise your cake with stars, hearts, edible pearls or even a personalised message! Why not email us or inbox us via Facebook for more info!

Soft vanilla cake filled with fresh lemon curd and Sicilian lemon oil infused buttercream, smoothed with chic ombré lemon buttercream, drizzled with white chocolate, sprinkled with rainbow nonpareils, piped with lemon buttercream and finished with white chocolate, lemon drizzle and sprinkle ‘bark’

Decorate cakes and cupcakes with this easy tutorial for Easter chocolate bark by Juniper Cakery

How to make simple Easter chocolate bark to decorate cakes and cupcakes with

Strawberry milkshake ombré with white chocolate and mini egg ‘bark’

Our Strawberry milkshake flavour was inspired by both a fabulous 1950s style diner we visited in Dublin and Felicity’s childhood spent in the Californian sun (where weekends involved drives around San Francisco with carousels, Arby’s Roast Beef sandwiches and malted strawberry shakes and rainbow sherbet ice cream). It’s an incredibly fragrant cake too and is the perfect mix of fun and fancy! For Easter we’ve adorned the Strawberry Milkshake cake with crumbled mini egg chocolate shards, but of course you could add fresh strawberries on top of each buttercream swirl or even a sweet hand-painted message! Email us or inbox us via Facebook for to enquire!

Soft vanilla cake filled with strawberry preserve and strawberry milkshake (strawberry with Madagascan vanilla and Belgian white chocolate) buttercream, smoothed with an ombré effect, drizzled with white chocolate, sprinkled with bright sugar pearls, piped with strawberry milkshake buttercream and finished with white chocolate and mini egg ‘bark’

Peppermint Oreo Cake by Juniper Cakery

Peppermint and Cookies n Cream Cake by Juniper Cakery 

Peppermint cookies ‘n’ cream ombré with a dark chocolate drizzle and crushed Oreo ‘bark’

Inspired by both our love for anything Cookies ‘n’ Cream flavoured and fresh Mint Choc Chip ice cream this lovely cake is perfect for any chocoholic who also loves a little twist. We automatically adorn our bakery cakes with our made to order chocolate ‘bark’ or shards, however, you can opt for Oreo cookie on each swirl of buttercream and perhaps include a short message or name on a hand-painted custom plaque too!

Soft chocolate cake filled with peppermint and Oreo cookie buttercream, decorated with an ombré stripe effect, drizzled with dark and white chocolate, piped with more fragrant peppermint Oreo buttercream and finished with  a cookie crumb ‘bark’

Our bakery style cakes are perfect for anyone who needs a cake in a few days, who doesn’t like fondant or sugar paste icing or who simply just wants something fun and delicious!

29th January 2014 // 0 Comments

The Happy Egg Co. Cake – Valentine Sweetheart

2014 is officially here which means our partnership with The Happy Egg Co. is coming to an end. We’ve made a selection of delicious cakes for them over the past year and experimented with lots of flavours, palettes and designs; our last cake certainly won’t be any different! Though the new year brings with it the beginning of winter, Valentine’s Day offers the opportunity to use otherwise ‘summery’ ingredients; strawberries and champagne! With this in mind we’re very excited to announce that our very last cake with The Happy Egg Co. incorporates some of life’s little luxuries; strawberries, white chocolates, and roses all tied together with a generous helping of champagne!

Champagne, Chocolate and Strawberries Cake Development

Champagne, Chocolate and Strawberries Cake Development

Champagne, Chocolate and Strawberries Cake Development

For this cake our colour palette is inspired by gorgeous bouquets of roses that traditionally find themselves delivered to loved ones on Valentine’s Day. The vibrant and soft pinks of roses combined with fresh greens and delicate creams lend themselves wonderfully to cakes and other sweet treats of the season!

Champagne, Chocolate and Strawberries Cake Development

 

 

SaveSave

SaveSave