Bitter Chocolate sponge cake by Lara Luck

Ingredients:

Sponge

175 grams margarine 175 grams caster sugar 175 grams self-raising flour 3 free range medium eggs 45grams cocoa (I used green and blacks) 8 table spoons of warm water Pinch of salt 5 drops of foodie flavour vanilla flavouring 1 teaspoon of espresso coffee Square 20cm baking tray Parchment paper

Ganache

250ml double cream 150 grams dark chocolate 50 grams milk chocolate 20 grams glucose 20 grams butter 10 drops of foodie flavour chocolate flavouring

Method:

Cream butter, sugar and eggs together until mixture has come together Once mixture has come together add flour and pinch of  salt In another small bowl add the cocoa powder, espresso coffee, 8 tablespoons of water and 5 drops of foodie flavours vanilla flavouring until a paste is formed, feel free to add more water if needed. Mix the chocolate paste into the cake mixture until the mixture turns chocolatey Butter the baking tray and then line the baking tray with the parchment Pour chocolate mixture and put into the oven on 150 degree Fahrenheit for 35 mins or until the batter is cooked. To check and see that the batter is cooked prick the middle of sponge with a small knife, if it comes out clear then the sponge is done.

 

Method for ganache

Pour double cream, butter and Glucose into a pan on a low heat, simmer until butter and glucose melt. Add chocolate to the cream mixture then take off the heat and keep stirring until the chocolate has melted. Then leave to cool

Once the cake and the ganache has cooled pour the ganache on top of the sponge cake, add chocolate curls to sprinkle on top if you wish and put into the fridge for 45 mins.

Lara Luck social media:

Instagram

Twitter

We had another great weekend at Cake International this year at the NEC, it was wonderful to see some familiar faces again and meet some new ones. There were some fantastic highlights this year on the main stage with cooking demos along with some great chefs and confectionary celebrity.

Our most popular fruit flavours were the ever popular passion fruit, the orange and our lemon. As for our retro flavours Bubble gum and Candy floss stole the show. Besides those our high juice Raspberry, rich pistachio and caramel were also big sellers. Although our stand out flavour of the show has to be one of our latest additions to the foodie flavour family, Sweet Hazelnut & Chocolate was an instant hit with customers. Overall we had a brilliant show and loved seeing you all, we look forward to seeing you and meeting more at our next show.

 

The show season is well under way and the team at Foodie Flavours are working hard.

  We are looking forward to Cake International at the NEC in Birmingham as it’s always a really good show for us, and with only 2 weeks to go its all hands on deck. As usual we will have some special deals at the show which means great savings for our loyal customers and a pleasant surprise for some new faces. But something a bit more unusual this year will be the addition of a number of new flavours to our natural flavours range. With some of them being long awaited and highly requested we’re sure that there will be lots of happy foodies at The NEC.

Hopefully lots of you can make it to this show from the 4th – 6th November, we look forward to seeing some familiar faces again and meeting some new ones.

 

We had another great weekend at The Cake & Bake Show this year in London at EXCEL, it was wonderful to see some familiar faces again and meet some new  ones. There were some fantastic highlights this year, it was loverly to see Naydia up on the main stage with her cooking demos along with some of the other great chefs and confectionary celebrity.

Our most popular fruit flavours were the ever popular passion fruit, the orange and our lemon. As for our retro flavours Bubble gum and Candy floss stole the show. Besides those our high juice Raspberry, rich pistachio and caramel were also big sellers. Although our stand out flavour of the show has to be one of our latest additions to the foodie flavour family, Sweet Hazelnut & Chocolate was an instant hit with customers.

Overall we had a brilliant show and loved seeing you all, we look forward to seeing you and meeting more at our next show.

Crunchy, Chewy, Soft, and Gooey Mint Chocolate Chip Cookies

This recipe is from Jane’s Patisserie.

Ingredients:

– 125g Unsalted Butter – 200g Light Brown Sugar – 1 Large Egg – 25g Cocoa Powder – 175g Self Raising Flour – 1/2 tsp Bicarbonate of Soda – 1/2 tsp Baking Powder – 1/2 tsp Salt – 1/2tsp Mint Chocolate Natural Flavouring – 125g Milk Chocolate Chips – 125g Mint Chocolate Chips – 50g White Chocolate, Melted + Green Food Colouring

Method:

1) Preheat your oven to 190C/180C Fan/375F and line two-three baking trays with parchment paper, leave to the side!

2) Mix together the Unsalted Butter and Light Brown Sugar until light and fluffy and thoroughly combined – using an electric mixer with the paddle attachment makes it get very fluffy and perfect!

3) Add in the Egg, Cocoa Powder, Flour, Bicarbonate of Soda, Baking Powder and Salt and most importantly the Mint Chocolate Flavouring and beat until a thick paste/cookie dough is formed

4) Fold in the Chocolate Chips, and spoon the mixture onto the trays and make sure they are suitable spread out so they stay separate! (I usually fit 6 on each tray to be safe) I also use a cookie dropper/ice cream scoop to make them identical sizes.

5) Bake the cookies in the oven for 12 minutes until spread out perfectly & nice and crinkly.

6) Once baked, remove from the oven and leave to cool on a wire rack. Melt the White Chocolate on a low heat and mix in some green food colouring, drizzle over the cookies and leave to set. Finally, gobble them all up – but people might get a bit funny if you don’t share them!

For the full recipe with tips and a description head to www.janespatisserie.com

Jane’s view of Foodie Flavours:

When Foodie Flavours sent me some of their new flavours I knew I would like them as the others I have tried in the past are just amazing and I am not saying that for more freebies. Honestly, if I didn’t like something, I would be honest about it! As this flavouring really was so damn delicious.. I seriously recommend it.

Light, Hazelnutty & Chocolatey Cupcakes, with Kinder Chocolate Buttercream Frosting This recipe is from Jane from Jane’s Patisserie.

Ingredients:

Cupcakes – 175g Unsalted Butter, room temperature – 175g Light Brown Sugar – 3 Large Eggs – 140g Self-Raising Flour – 35g Cocoa Powder – 1/2tsp (25 drops) Foodie Flavours Sweet Hazelnut & Chocolate flavouring – 2-3tbsps Whole Milk

Nutella Buttercream Frosting – 150g Unsalted Butter, room temperature – 300g Icing Sugar, sifted – 100g Kinder Chocolate Bars, chopped

Decorations – Kinder Bueno – Chocolate Sprinkles

Method:

1) Preheat your oven to 170C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases

2) Cream together the Butter and Light Brown Sugar with an electric beater till smooth – add in the Eggs, Flour, Cocoa Powder, Sweet Hazelnut & Chocolate Flavouring, and beat again till combined on a Medium Speed.

3) Once combined it might still be a little stiff, so loosen with the Whole Milk – using Whole Milk is important as lower fat milks might make the mixture split slightly!

4) Spoon into your Cases and Bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.

5) Once the cakes are cool, make the frosting – Melt the Kinder Chocolate Bars in the microwave on a low/medium heat until smooth – leave to cool. Beat the room temperature butter until smooth. Add in the Icing Sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on! I use my KitchenAid for Frostings as the machine can make it so much lighter and fluffier!

6) Once all of the Sugar is in the Frosting mix, keep on beating the Frosting but add the melted and slightly cooled Kinder Chocolate – beat again. If its looking a bit stiff, or a bit odd, add a tsp or two of boiling water and continue to beat until smooth.

7) Decorate your cupcakes how you like, I stick in half a bit of kinder bueno each, and sprinkle on some chocolate sprinkles – and ENJOY!

For the full recipe with tips and a description head to www.janespatisserie.com

Jane’s view of Foodie Flavours:

When Foodie Flavours sent me some of their new flavours I knew I would like them as the others I have tried in the past are just amazing and I am not saying that for more freebies. Honestly, if I didn’t like something, I would be honest about it! As this flavouring really was so damn delicious.. I seriously recommend it. It wasn’t full on nutty and a bit eurgh which can sometimes be too much for some people, it was just the right amount. It gave the cupcakes an extra kick of chocolateyness with the hint of the sweet nutty flavour in the background.

It’s Dora here! I am so excited to try out our new natural flavour so I thought it would work really well in marshmallows. Here’s the recipe.

Dandelion and Burdock Marshmallow Recipe Ingredients: – 250ml water – 3 sachets powdered gelatine – 400g sugar – 12-5ml corn syrup – 1/2 tsp salt – 3 tbsp icing sugar – 3 tbsp cornflour. – Dandelion and Burdock Natural Foodie Flavour (If you have a sugar thermometer it would be really handy)

Method:

1) Grease a pan.

2) In the large bowl of a stand mixer (or an electric hand whisk can be used) pour in 125ml water, sprinkle over the gelatine, and leave to one side.

3) In a large saucepan add 125ml water, the sugar, the corn syrup and the salt. Bring to the boil and boil for a few minutes or until a sugar thermometer reads 240° F (115° C). (Don’t stir for this stage and it is really hot so take care).

4) Mix the gelatine in the stand mixer bowl to break it up a little, then slowly drizzle the sugar syrup into the gelatine mixture with the mixer on a high speed. Leave the machine to whip the mixture for about 8 minutes.(it should look light and fluffy). Just before you finish mixing add 15-30 drops of our Foodie Flavour depending on how strong you like it!

5) Pour into the greased tin and spread with a spatula. Grease some cling film and smooth over the marshmallow. Allow to set for about 6 hours.

6) Sprinkle icing sugar and cornflour on a work top, turn out the marshmallow and cut into squares with a greased knife and roll them in the mixture to coat.

Raspberry & White Chocolate Cheesecake Recipe Ingredients:

400g of white chocolate 200g of digestive biscuits 75g of unsalted butter 200g of Philadelphia cream cheese 250g of Mascarpone cheese 300ml of double cream Approximately 20 drops of Foodie Flavour’s Natural Raspberry Flavouring Method:

1. Melt 300g of white chocolate and leave to cool.

2. Meanwhile crush the digestive biscuits, melt the butter and mix together. Once combined press into tin and place in the fridge.

3. Then mix together the two cheeses (Philadelphia and mascarpone) in one bowl. In another bowl whisk the double cream (not too much because you’ll be mixing it slightly more when you combine it with the other ingredients).

4. Once the White chocolate is fairly cool mix it in with the cheeses until well combined. Then add the double cream.

5. Now add the Raspberry Foodie Flavour, adjust the amount you use to taste.

6. After that put the finished topping onto the biscuit base and place in the fridge for several hours (preferably overnight).

7. Finally, once ready to serve, grate the last bar (100g) of white chocolate onto the top. And then place the fresh raspberries on top to decorate.

Custard Cream Cake Recipe

This recipe is from Jane from Jane’s Patisserie.

Ingredients:

Custard Cake

– 400g Unsalted Butter, softened – 400g Caster Sugar – 7 Large/8 Medium Free-Range Eggs – 20-30 drops of Foodie Flavours Custard Natural Flavouring – 400g Self-Raising Flour – 1tsp Baking Powder – 3-4tbsp of Whole Milk

Custard Cream Frosting/Decoration

– 200g Unsalted Butter, softened – 400g Icing Sugar – 8 Custard Creams, crushed – 15-20 drops of Foodie Flavours Custard Natural Flavouring – 2-4tbsp of Whole Milk – Extra Custard Creams

 

Method:

For the cake – Heat the oven to 170C/150C Fan and line two deep 20cm/8inch sandwich cake tins with baking parchment – leave to the side. In a stand mixer, beat together the butter and sugar until light and fluffy. In a separate bowl add the eggs add the custard flavouring and beat briefly. Pour into the butter mixture with the flour and baking powder and beat again briefly till combined – try not to overbeat! Loosen the mixture slightly with the milk till its like a thick gooey cake batter – Divide the mixture between the two tins and smooth it over – bake for 45-55 minutes until the cake is golden and when the cake springs back (skewer should also come out clean) (The cake can take longer/shorter time depending on the oven so check after 40 minutes!) Once baked, leave the cake to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack. . For the Custard Cream Buttercream Frosting – In a stand mixer, beat the butter with an electric mixer until it is smooth and loose and then beat in the icing sugar 1/3 at a time until its fully combined. Keep beating the buttercream for 3-4 minutes on a medium speed so it starts to get fluffier and lighter. Add the custard flavouring to the milk and add it gradually into the buttercream whilst the buttercream is being beaten – once all in, beat again for another couple of minutes until its silky smooth and fluffy. Fold through the crushed custard creams (like you would for Oreo frosting!) With the first layer of the cake, spread/pipe half of the buttercream onto to top of the first layer, add the second cake on top, and then top again with the rest of the buttercream. Add a few more delicious Custard Creams and enjoy!

For the full recipe  with tips and a description go to www.janespatisserie.com

Banana Berry Pancakes Recipe

Ingredients:

200g (7oz) self-raising flour 25g (1oz) caster sugar 1 teaspoon baking powder 10-15 drops of foodie flavours’ banana natural flavouring 2 eggs 250ml (8floz) milk Sunflower/olive oil Honey, golden syrup etc 2-3 bananas Strawberries Blueberries

Method:

Put the flour, sugar, baking powder and eggs into a bowl. Gradually whisk in the milk, little by little, until the mixture is smooth and all the milk has been added then add the banana flavouring and mix well. Put some oil over the base of a large frying pan or griddle. Heat for 1-2 minutes, then add large spoonfuls of the pancake mixture to the pan, leaving space between each spoonful so that they don’t all join together. Cook the pancakes for about 1 minute on the first side or until bubbles appear on the top of each pancake. Turn over the pancakes with a pallet knife or spatula and cook the other side for about 1 minute until golden. From time to time lift to check if they have browned. Take the cooked pancakes off the heat and put to the side on a plate. Continue making more pancakes until all the mixture is used up. Plate up the pancakes on plates in whatever way you choose (make sure to put some honey or golden syrup between each pancake to keep them together, it acts like a glue). I tend to put slices of bananas between each pancake and then decorate the top with even more honey or golden syrup and the strawberries and blueberries.

*These pancakes are also nice with foodie flavours’ natural orange flavouring and chocolate spread on top along with the same fruits.