Browsing Tag

chocolate

4th December 2019 // 0 Comments

Festively Chic Chocolate & Candy Cane Bark Recipe!

Candy Cane Bark Recipe by Juniper Cakery

Christmas always means sweet little treats that can be whipped up quickly on a weekend or whenever you feel like a sugar fix. Our quick and easy to make Candy Cane Bark is no exception. It’s also pink, indulgent and has tiny hits of peppermint scattered on top. Perfect for enjoying with a hot chocolate. Or why not crumble pieces into a bowl of popcorn for a Christmas movie marathon! Of course they’re great as little presents in Christmas Eve boxes, festive stockings or as dinner party favours. Keep reading for our easy to follow recipe!

Pink Candy Cane Bark Recipe by Juniper Cakery

Candy Cane Bark Recipe

Ingredients and tools needed…

Step 01:

Firstly, half your white chocolate pieces. You should have two sets of 200g buttons/callets or broken chunks.

After that, add one set of 200g to a microwavable jug and at 10-20 second intervals heat your chocolate. Make sure you use your thermometer to check the temperature each time you check. The chocolate should only heat up to around 31 degrees C (87 degrees F). Any hotter and your chocolate won’t set properly. Don’t worry if there are still lumps just gently stir using a butter knife and they should melt.

Candy Cane Bark tip! How to fix overheated chocolate!

If you do end up over heating your chocolate simply add a few new pieces in and mix. Check the temperature and add a little more if it’s still over 31 degrees C.

Step 02:

Prep a cookie sheet with greaseproof paper. You may need to tape it down using a little wash tape on the corners.

Fun candy cane bark recipe via Juniper Cakery

Step 03:

When your chocolate is melted and ready poor it onto your prepared greaseproof paper and sheet. Then gently smooth it out using your angled palette knife. Make sure not to thin it out too much. You want to aim for a nice 2-3mm thickness. Leave to set. You can pop your tray into a refrigerator for 15 minutes if you like. Don’t leave this in your fridge for a long period of time, however, as humidity and chocolate are not friends!

Step 04:

Meanwhile, repeat step 01!

Step 05:

When your next 200g batch of white chocolate has melted add in a few drops of your pink candy colour! It’s always best to start small and add a little bit of colour if you need a stronger tone. If you add too much it’s a lot harder to then lighten it.

Step 06:

Repeat step 03, but pour and smooth your pink chocolate over the set white chocolate slab you created.

Learn how to make candy cane bark

Step 07:

Crush up some candy canes (likewise you can use those cute peppermint swirl candies too) and sprinkle on top of your pink and white layered chocolate bark. Now leave to set!

Pink and fun candy cane bark recipe by Juniper Cakery

Step 08:

Lastly, once your bark has set it’s time to take a sharp knife and carefully cut or break into pieces.

Candy cane bark with chocolate recipe

You can easily package your bark up as gifts for neighbours or friends. These vintage style pink stripe paper bags would be look cute! Break into smaller pieces and mix with salted pretzels, homemade marshmallow cubes and mini gingerbread cookies for a fabulously festive snack mix!

The cutest candy cane bark recipe via Juniper Cakery

19th November 2019 // 0 Comments

Festive Christmas Pudding Chocolate Covered Oreos!

Christmas pudding chocolate covered oreos by Juniper Cakery

Firstly, we’d 100% LOVE to find one of these treats nestled under the tree this Christmas wouldn’t you? They’re our chocolate covered oreos all dressed up as pretty Christmas puddings (so fun)! Available in pink white Belgian chocolate with rose gold splatters and also as Milk Belgian chocolate versions finished with gold. They would make the cutest stocking fillers or Christmas Eve gift! To order visit our contact form. They’re available via local pick-up AND U.K. delivery. 4 for £9 (two of each style)!

Pink Christmas pudding chocolate oreos by Juniper Cakery

Milk chocolate is always a popular option at Christmas time! We enrobed Oreo cookies with Belgian milk chocolate, flecked them with edible gold and decorated each with bright white candy melt icing and fondant berries and leaves. With cranberry red berries and deep green leaves these puddings are perfect for a traditional looking treat!

We included one of these cuties in our Christmas treat bag too! They’re such a fun holiday sweet. We recommend carefully cutting them in half and dunking them in a nice hot cup of tea or a cold glass of milk. For added holiday cheer why not enjoy them whilst watching Home Alone!

Christmas pudding chocolate covered oreos!

Cute Christmas pudding chocolate covered oreos by Juniper Cakery

Our pink versions are a rosy tinted creamy white Belgian chocolate (perfect for an on-trend loved one). Our tempered pink coloured chocolate coats a crunchy Oreo cookie splattered with rose gold for a festive look . Finally, we finished each with a white candy melt icing, hot pink berries and deep green fondant holly leaves. Oh la la!

Cute Christmas pudding chocolate oreos by Juniper Cakery

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!

 

 


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