Beanie Cake Bonanza
Two fun recipes using Jane Asher Great to Bake Beanie Cake mix:
1. CREATURE CAKES
You will need:
1 pack of Jane Asher Beanie Cake mix
1 egg
60ml (4 tbsp) water
50g (2oz) softened butter
50g (2oz) milk chocolate (melted)
50g (2oz) strawberry or raspberry jam
Handful of chocolate chips
METHOD:
Please note that cooking appliances vary.
These instructions are given as a guide.
Preheat oven to 180°C (160°C for fan assisted ovens)/350°F/Gas Mark 4.
Empty into a large mixing bowl:
The vanilla sponge mix
1 egg
60ml (4 tbsp) cold water
50g (2oz) softened butter
Mix on high speed with an electric whisk for 1.5 minutes and then spoon the cake mix into the baking container, levelling the top.
Place on a baking tray in the centre of the oven and bake for 25-30 minutes or until golden brown.
Allow the cake to cool in its container for approximately 45 minutes, then carefully remove from the container.
When the cake is cooled, slice the cake into 3 pieces length ways and then into 8 pieces width ways to get 24 small slices.
Spread jam onto one side of each of the 12 slices and then spread the chocolate onto one side of 6 slices, leaving 6 slices plain.
Join 4 slices (2 jam, 1 chocolate and one plain) in a line with each piece slightly off set to create a ‘creature’ effect with the plain slice on one end.
To make the topping:
Beat 50g (2oz) of butter with a wooden spoon until soft. Gradually beat in the topping mix to form a light buttercream.
Spread the topping over the top of each cake and down one end of the cake.
Decorate the top with the chocolate beans. Use the chocolate chips to make a face feature on the end with the topping.
2. FRUIT & NUT CAKE
A delicious combination of fruit and nut in a sponge using the Jane Asher Great to Bake Beanie Cake mix.
You will need:
1 pack of Jane Asher Beanie Cake mix
1 egg
60ml (4 tbsp) water
50g (2oz) softened butter
25g (1oz) mixed dried fruit
25g (1oz) roughly chopped hazelnuts
25g (1oz) roughly chopped walnuts
METHOD:
Please note that cooking appliances vary.
These instructions are given as a guide.
Preheat oven to 180°C (160°C for fan assisted ovens)/350°F/Gas Mark 4.
Empty into a large mixing bowl:
The vanilla sponge mix
1 egg
60ml (4 tbsp) cold water
50g (2oz) softened butter
Mix on high speed with an electric whisk for 1.5 minutes.
Stir in the mixed fruit, hazelnuts and walnuts
Spoon the mixture in the baking container, levelling the top
Place in the oven and bake for 25-30 minutes.
Allow the cake to cool in its container for approximately 45 minutes, then carefully remove from the container.
To make the topping:
Beat 50g (2oz) of butter with a wooden spoon until soft. Gradually beat in the topping mix to form a light buttercream.
Spread the topping over the top of the cake. (If desired sprinkle some finely chopped nuts over the topping).
Slice the cake into 6-8 slices.
Save the chocolate beans for a treat for the cook!
