Rabbit in Strawberry Field Cake

Chocolate Cake with Chocolate Cream Cheese Frosting coverd wit Strawberry an topped with a Chocolate Rabbit.

 

FOR THE CAKE
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey’s Cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

FOR THE FROSTING

3 (16 ounce) package cream cheese at room temperature

2 cups sifted powdered sugar
1/3 cup cocoa powder

FOR THE TOPPING

Strawberrys

melted Chocolate

Almonds flake

Occasionally: Chocolate Rabbit

FOR THE CAKE
Preheat oven to 350 degrees. Grease and flour two 8-inch or 9-inch round baking pans.

In the bowl of a stand mixer stir together sugar, flour, cocoa powder, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla and beat on medium speed for about two minutes. Pour in boiling water and continue to mix until incorporated, batter will be thin. Evenly distribute batter between the two prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Start checking the cakes around 25 minutes as oven temperatures may vary (and no one likes an overdone cake)!

Cool in pans for about 10 minutes then run a knife around the edges and gently remove from pans and place on wire racks to cool completely.

FOR THE FROSTING
In the bowl of a stand mixer, beat all ingredients on medium high speed until light and fluffy.

To frost cake put the frosting on the top and place the cake in the fridge. 

After one hour you can start to decorate the cake with the Strawberry, to fix the strawberry you can use melted chocolate. Some almonds flake over the cake and finish with the chocolate Rabbit.

Summer Porridge/ Overnight Oats

 

• 50g Oats and crunchy muesli
• 100g Greek yogurt(regular yogurt is thinner)
• 100g normal yogurt
• frozen berries
• 2tps. Sugar or sweetener
• half glass pint or old marmelade glass....
  
  1. Mix the greek yogurt and the normal yogurt in a bowl , add sugar or sweetener.
  2. Put first berries in the glass then the oats/muesli and then the yogurt mix....go on until the glass is full.
  3. Close the glass and put it for 1 day in the fridge.
  
  

Perfect as breakfast or healthy dessert! As Topping you can use berries,chocolate chips,nuts,dessert sauce..... LOVE IT!

Malteser-Kitkat-Cake

I made this Malteser-KitKat Cake for the 30th birthday of a special Person! He love Malteser and every kind of chocolate bar .... indeed you need to be a chocoholic to love this cake made of chocolate sponge cake, cream cheese frosting and of course(!) Maltesers and Kitkats.

Malteser -KitKate Cake (incredible easy!)

 For the cake

225g plain flour

350g caster Sugar

85g cocoa powder

1½ tsp baking powder

1½ tsp bicarbonated of soda

2 free-range eggs

250ml milk

125ml vegetable oil

2 tsp vanilla extract

250ml  boiling water

 For the Frosting 

3 package of Cream Cheese 
100g Icing Sugar 
 1tsp vanilla extract 

 For the decoration

2 big package of Malteser  
36 fingers of mini Kitkat
long Ribbon

Preheat the oven to 180C.
Grease and line two 20cm/8in sandwich tins.




For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)

Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.


For the chocolate icing, heat the
chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins. 

For the frosting just mix the cheese cream with the icing sugar and spread it beetween the 2 cake sandwiches and then over the hole cake. 

Stick the KitKats all the way round the cake and cover the top of the cake with the Maltesers.
Now  tying a bow around the cake, so you can fix the cake a little bit and it looks pretty.

Peppermint- Yoguhrt- Ice cream

fresh mint + organic yoguhrt = perfect for the last summer days

50g Sugar 

1tsp. Vanilla extract

100ml organic Yoguhrt 

100ml Milk

250ml Whipped Cream 

100ml Peppermint Syryp 

3 tsp. green food coloring

  
In a large bowl, stir together the yoguhrt,cream, milk, sugar, vanilla extract and peppermint syryp until the sugar has dissolved. Color to your liking with the green food coloring. 

Put the mixture into an ice cream maker, and freeze according to the manufacturer's instructions or put it  into the freezer  for 8h and stir the mixture every  hour for 2 min.  
It's worth it!