Best Chocolate Brownie Ever!

I've tried a number of chocolate brownie recipes in the past but none come close to this one, it's crunchy on the top and gooey in the middle with chunks of chocolate in every mouth full, fabulous!

You gotta try this, let me know what you think, it could be your best ever brownie too!

Ingredients

275g/10oz plain chocolate (70% cocoa solids)

275g/10oz unsalted butter

85g/3oz milk chocolate, cut into large chunks

85g/3oz white chocolate, cut into large chunks

175g/6oz plain flour

1 teaspoon baking powder

4 large eggs, lightly beaten

1 teaspoon vanilla essence

325g/12oz caster sugar

Method

Preheat oven to 170°C/325°F/Gas3. Line a 30x20x3.5cm tin with buttered greaseproof paper.

Put plain chocolate and butter in a bowl over boiling water until melted.

Sieve flour and baking powder into a bowl. Remove melted chocolate from heat and stir in the sugar.

Add the eggs and vanilla essence, then fold in the flour and chocolate chunks.

Pour into prepared tin and spread out evenly. Bake in the oven for about 20-25 minutes.

The top should be firm but the inside should be soft when baked.

Allow to cool in the tin before carefully removing and cutting into small squares, cos it's very rich!

Edible beads for cakes!

Silicone bead moulds are a very effective way to make edible beads for adding detail and enhancing the finish on your cakes.

See how easy it is with this video tutorial and give it a go!

They make a lovely border around cake bases as an alternative to ribbon or royal icing. Draping them down the sides can help achieve that very popular vintage look with different sizes and patterns available to choose from.

Using shimmering dusts can give a pearl effect or to add drama gold and silver edible paints are great.

It's Not Just A Spatula!

This is an every day essential, ergonomic spatulas are fab, you've got to get yourself one!

I've just treated myself a bright green one and am not disappointed.
Really easy to clean as it is all in one, no where for nasty germs to hide, just wash in warm soapy water or put in your dishwasher.
Being made of silicone, it very flexible and gets every last drop of cake mix, chocolate or butter cream out of your bowl, nothing is left.
Great in non stick and ceramic pans too, can take the heat, releases everything from the surface of the pan and doesn't scratch or stick.
I've only had mine a short while and would be lost without it, my wooden spoons are redundant!
Why don't you try one? Choose from one of the lovely bright colours and let me know what you think!

Sprinkles aren't just for sprinkling!

Fab & Fun Rainbow Sprinkles Cake!
This eye catching cake is oh so simple, all you need is sugar paste, sprinkles and edible glue.

After covering your cake with sugar paste, apply a thin layer of edible glue all over the surface and press the rainbow sprinkles on flat with your hands removing any excess. Placing it on a white covered cake drum emphasises the chaotic pattern of the sprinkles, as does having a plain white cake to set off the numbers. These are cut out of flower paste and left to dry before applying the glue and sprinkles in the same way.
It's advisable to keep patterns separated to avoid clashing of colour and design, complementing your creation.