Tag Archives: nutella

Snow Leopard Cake

Can you believe it’s been a year since this cake? Its always a scary reminder how quickly my nephew is growing up.

My nephews list of likes has recently expanded due to a certain aunty (😁) introducing him to the wonders of Nutella, he also really likes Oreos (what is it about nutrionally devoid food that makes it sooo delicious?!). However, he still wanted his cake to be vanilla and white chocolate.
Apart from the usual computer games that most 9/10 year olds seem to be obsessed with, my nephew loves Snow Leopards and can tell you all the facts about them.

So a vanilla cake, with white chocolate, nutella, oreos and a hidden suprise of a snow leopard. This was actually a no brainer….



'snowy' inspecting the cake

For the cake I used the same vanilla recipe used in the Rainbow Cake:
175g unsalted butter creamed with 250g golden caster sugar (cream for about 5mins til pale and fluffy, with golden caster sugar the mix will remain grainy).
Whisk in x4 eggs and 2 teaspoons of vanilla essence (I add each egg separately with a teaspoon of flour to prevent curdling).
Sieve in 250g self raising flour and 1 teaspoon baking powder, fold in gently.
Mix in 75g natural yoghurt.

I then separated the mixture 1/2 into one bowl with a small amount of Wilton black gel food colouring to get a nice grey, 1/4 with some cocoa powder and black gel colouring to make the mixture a dark grey and the remaining 1/4 I kept plain.



I spread a thin layer of the light grey mixture on the base of the cake pan. I then piped rings of the dark grey mixture on top


I then piped the plain mixture on top of the dark grey rings, pushing the nozzle into it so it fills the dark grey ring. Cover with the light grey mixture carefully

They were baked until a knife poked through the centre came out clean (fan assisted oven at 170deg).

To see if I had achieved the desired affect meant waiting until the cake was cut!

To decorate I made a Nutella-Oreo frosting.


A 250g bar of unsalted butter was whisked until smooth, I gradually added 500g of icing sugar. Once fully incorporated, whisk for aprox 5mins til smooth and fluffy. Add a tablespoon or two of milk (until you achieve the consistency you want), I then whisked in 3-4 tablespoons of Nutella and a pack of Oreos which were blitzed in the food processor. The frosting became quite stiff so I added more milk til it had a spreadable consistency.


This frosting is amazing 😋. 

There was enough to fill and cover the cake with a generous amount of frosting (there was a lot of frosting,I could have saved it for another cake, but I know it would have ended up being eaten with a spoon :oops:).

To finish the cake I poured over some melted and cooled white chocolate to achieve a dribbled effect and decorated with mini Oreos (can you believe they don’t sell these anywhere in the UK? I had to order them from Amazon for a silly amount of money) and the very delicious Cadburys Oreo bar.


I was really happy with the final cake and my nephew couldn’t wait to cut his cake.  He was sooo suprised with and loved the snow leopard design inside….


The nephew and snowy definitely enjoyed themselves :mrgreen:



Bruce Bogtrotter-ing

Whenever I think of chocolate cake..one thing comes to mind…


That cake!

And it’s ‘that’ cake that spoils chocolate cake for me. “That cake was made from real butter and real cream! And he, that robber-bandit, that safe-cracker, that highwayman standing over there with his socks around his ankles stole it and ate it!”

From all the chocolate cakes I’ve eaten, and that’s a lot of chocolate cake, I have never had one that meets my chocolate cake expectations.

I wanted to make ‘that’ cake.

I used my favourite chocolate cake recipe, the recipe as stated makes the most moist, rich chocolate cake, and when coated with the chocolate ganache resembles the Bruce Bogtrotter cake


And eating a slice, or the whole thing, you can completely relate to this feeling:


I decided to add to that and make it even more Bruce -worthy.

I made the cake as described, it does take a bit more effort than your normal chocolate cake recipe, but it’s totally worth it.


I made the cake into three layers using three 8″ sandwich pans.

For my own extra touches to make it into my dream cake I:
1) made a Nutella buttercream:
-250g unsalted butter at room temperature
-500g icing sugar
-6 tablespoons of Nutella
I whisked the butter til softened then gradually whisked in the icing sugar (I mix gently before whisking to stop an icing sugar cloud from forming) until fully combined, then a few drops of milk (aprox 20ml, til you reach the desired consistency). Whisk for 5mins. Add the nutella and then whisk until fully combined.

2)made a chocolate fudge sauce:
– 150g dark chocolate
– 150ml double cream
– 3 tbsp golden syrup
– 175g icing sugar,seived
Put all the ingredients into a sauce pan and mix until smooth and glossy, leave to cool

On to construction…

The layers were sandwiched together with a layer of buttercream AND fudge sauce:


the buttercream looks crumbly as I had taken it out of the fridge and didn't let it soften completely, as the fudge sauce was runny I piped a ring of buttercream to stop it from dripping down the sides

The cake was then covered in a layer of buttercream:


Which was then covered in a layer of fudge sauce:


I like the dripping effect so didn't smooth it over

And the final finishing touches:


Now that cake looks scrumpdidliumptious!

Even though I didn’t get a chance to try it (it was a gift), I have been told it tasted as good as it looks.

Having made the cake before and tried the buttercream and fudge sauce, I can only imagine it must have tasted amazing and would have been happily eaten whole by Bruce.

Baci di Dama


That’s Italian for the most amazing biscuits ever

Small bites of hazelnutty goodness sandwiched together with Nutella.

Before making these for myself, I had never actually tried these biscuits. I had seen them on a cooking programme on TV, I didn’t even know their name, I just knew they were bite sized Italian hazelnut biscuits with a hazelnut cream filling. They looked and sounded delicious. I knew they would be the most amazing biscuits. All I had to do was find out what they were.

A few google searches with vague descriptions were fruitless. I couldn’t find them on the programme’s website. Looking through my many cookbooks didn’t help. I guess I was just going to have to give up on these…

Now I don’t normally read let alone attempt recipes that don’t have pictures. I was slightly, no very, disappointed that my new cookbook didn’t have a picture for every recipe. Yet something drew me to this recipe, and as I read the description I knew I had found them!
(Despite not having a picture for every recipe I highly recommend this book, everything I have made so far has come out perfectly, I was probably over exaggerating how few pics it has, and all the pictures are mouthwatering!)

The recipe is very straight forward. I used my hand held electric whisk, not food processor, as it’s less hassle to clean.
The recipe says to leave the dough in the fridge for at least 30minutes. The first time I made these I left them in the fridge all day and still found it easy to form the biscuit balls.
There was no way I was going to weigh out the balls for them to all be the same (I am marginally OCD but that’s just taking it to the next level!) I think they look more homemade when they are slightly different shapes and sizes anyway.

The recipe makes A LOT, which shouldn’t be a problem as they are incredibly moreish.
The first time I made these I froze half the dough and still ended up with about 40! The dough freezes very well and they tasted just as good than when made fresh.

I also didn’t make my own gianduja filling, it is probably worth the effort, and I may attempt it in the future, but for now I’m sticking to Nutella.
More difficult than waiting for the dough to chill is waiting for the biscuits to cool so they can be sandwiched together. Obviously a good time to try them out, they taste really good warm (smother them with Nutella when they are warm…it goes all melty and messy..mmm). They taste really good cooled and without the Nutella as well (it’s probably a good thing this recipe makes a lot!)


These are one of my favourite biscuits at the moment, crunchy, nutty and gooey (and bitesized, which means you can eat more without feeling guilty/greedy).

They go really well with a hot mug of coffee 🙂

And they make a great homemade gift


P.S. It actually means ‘ladies kisses’ but I prefer my translation 🙂