Fridge cake is digestive biscuits bashed up into little bits then mixed with melted butter and golden syrup.Pushed down into a tin and then you pour melted chocolate on top and add marshmallows and anything else you want on top.Then it sets and stores in the fridge.
Malteaser fridge cake is
•100g Margarine softened
•6 tablespoons Golden syrup
•250g Chocolate (milk)
•200g Digestive Biscuits. roughly crushed
•200g Maltesers cut roughly in 1/2
Melt margarine and syrup and chocolate over heat (or in the microwave stirring often). When it's all melted, take off the heat and add crushed biscuits and maltesers, mix really well. Spread into a lined greased swiss roll tin. Chill in the fridge then cut up into small squares. Keep refrigerated.
TJG when you say fondat, what do you mean, I am really this dense, can you show me a pic? I have a box of silverspoon fondant icing but I don't think that is what you mean
and Gumpaste dunno what that is, do I add my own colours etc..?
I need everything in baby steps, pictures, diagrams explanations
Glitter those look so yummy i could eat one now...thank you for the fridge cake recipe too...i so want a go at making that on friday, think i need some more tins! lol
I am going to make some vanilla cupcakes later...but decorate them all girlie as going to see Sparky0207 and her little girls tomorrow so making them for her.
x
Hmm I could scoff a handful of those cupcakes glitterfairy, yummy!
I'm itching to bake but my OH has banned me due to the fact that he feels compelled to eat the results and is on a diet. Damn his lack of will power!
I will have to live vicariously through this thread!
Went to check on my cakes that are setting on the side in the kitchen and one had vanished...Steve reckons there was a big pigeon that flew in and ate it!!!!!
Am I right in thinking that if I want to carve a cake into a shape it;s best to make maderia cake instead of victoria sponge? How do you make that, is it more or less same as v.sponge,just abit more flour to make it denser?
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