Picture the situation. You've woken up late, you have a plane to catch, a case to pack, and your best underwear to root out of the ironing basket. Your head is saying "Pack the case" and your heart is saying "Bake a cake." When faced with this dilemma, compromise is the only way forward. This blog is about real life, and sometimes you just don't have time to make a black forest gateau. This is when the crispy cake provides you with a get out of jail free card. For the amount of work and preparation that goes into this creation, it really shouldn't taste as good as it does. If you have kids, you can even get them to help, so long as you don't mind your kitchen walls being pebble dashed with rice crispies.
I don't have any children, so I enlisted the help of my boyfriend Tobey. I would have got Miffy the rabbit involved, but due to the amount of fur she has on her hands she would no way pass a basic food hygiene test. Sorry Miffy :(
First melt the chocolate. I like to use both milk and dark chocolate together, but it's personal preference. Maybe you have some left over Easter eggs? Food boffins will tell you to melt the chocolate in a glass bowl over a pan of hot water, but when time is short I like to use a microwave. Just be careful not to leave it in too long. Then pour the melted chocolate over a large bowl of rice crispies, and stir until all the rice crispies are covered.
Now I am going to tell you a secret to make your rice crispy cakes extra special. I discovered this when I had run out of golden syrup, and had to improvise fast in order to bind the crispies together successfully. To give the cakes a stickiness that both keeps them in the desired shape, and creates a 'toffee crisp' effect add some honey to the mixture. The result is fantastic, but not overpowering. You can add golden syrup if preferred...the choice is yours!
When putting into cake cases, you can push a mini egg into the centre to make a nest. Always make sure you have a little bit left in the bowl to eat while its still warm, and it tastes even better if you get it all over your face in the process!
I don't have any children, so I enlisted the help of my boyfriend Tobey. I would have got Miffy the rabbit involved, but due to the amount of fur she has on her hands she would no way pass a basic food hygiene test. Sorry Miffy :(
First melt the chocolate. I like to use both milk and dark chocolate together, but it's personal preference. Maybe you have some left over Easter eggs? Food boffins will tell you to melt the chocolate in a glass bowl over a pan of hot water, but when time is short I like to use a microwave. Just be careful not to leave it in too long. Then pour the melted chocolate over a large bowl of rice crispies, and stir until all the rice crispies are covered.
Now I am going to tell you a secret to make your rice crispy cakes extra special. I discovered this when I had run out of golden syrup, and had to improvise fast in order to bind the crispies together successfully. To give the cakes a stickiness that both keeps them in the desired shape, and creates a 'toffee crisp' effect add some honey to the mixture. The result is fantastic, but not overpowering. You can add golden syrup if preferred...the choice is yours!
When putting into cake cases, you can push a mini egg into the centre to make a nest. Always make sure you have a little bit left in the bowl to eat while its still warm, and it tastes even better if you get it all over your face in the process!
Next weeks cake will be brought to you from my parents kitchen in Malaysia.
No comments:
Post a Comment