Stained Glass Cake

Ingredients

  • 1 recipe Chocolate Chip Cake
  • 1 recipe White Vanilla Frosting
  • Candy: 24 pink and red Jolly Ranchers, pink sanding sugar
  • Cooking spray

Directions

  1. Make Chocolate Chip Cake according to recipe. Trim domed tops of two of the layers. Place one trimmed layer on a cake stand or serving platter and top with 2/3 cup White Vanilla Frosting. Repeat two more times, using domed layer on top. Frost top and sides with remaining frosting.
  2. Heat oven to 325 degrees F. Line a baking pan with parchment paper. Line three candies end to end in the left corner of the prepared baking sheet. Repeat three more times in the remaining corners. Bake until the candy has melted together and makes one long piece, 3 to 5 minutes. Cool until cool enough to handle, 3 to 5 minutes; transfer to a lightly greased wire rack to cool completely. Repeat one more time.
  3. Gently tap cooled candy on the edge of the baking sheet to crack into shards. Brush the edges of the shards with water and dip into sanding sugar. Attach around sides of cake.

Stained Glass Biscuits

Ingredients

  • 75g Unrefined Light Muscovado Sugar (We Like Billington’s)
  • 75g Unsalted Butter (Softened)
  • 1 Egg (Large Free Range)
  • 1 tsp Vanilla Extract (We Like Nielsen Massey)
  • 175g Plain White Flour
  • 1 Pack Coloured Boiled Sweets
  • 250g Royal Icing Sugar

Directions

  1. Place the sweets, still in their wrappers in a polythene bag, taking care not to mix the colours and bash them with a rolling pin until they are crushed. Set aside.
  2. Cream together the butter and sugar and then add the egg and vanilla. Add the flour to make a soft dough. Turn out onto a floured surface and bring together with your hands, wrap in cling film and chill for about an hour.
  3. Preheat the oven to 180°C / 160°fan / Gas Mark 4 and line two baking trays with parchment.
  4. Roll out the dough one quarter at a time and cut out the biscuits with the large star cutter. Transfer them to the trays. Once on the trays cut out a window with the smaller cutter. Bring together the leftover dough and keep cutting out until all the dough is used up.
  5. Using a drinking straw, make a hole in the top of each biscuit – you will need this to hang the biscuits as decorations.
  6. Using a teaspoon, carefully fill the star cut-out with the crushed sweets.
  7. Bake the biscuits for 12 minutes and once cooked allow to cool on the tray. When cool, carefully peel off the paper and leave to cool completely on a rack.
  8. When the biscuits are cool, mix up some royal icing according to the instructions on the packet, and using a piping bag, pipe your decorations.
  9. Allow to dry completely and hang up with the ribbon.

Baileys Milkshake

Ingredients

  • 2 cups chocolate ice cream softened
  • 4 tbs chocolate sauce to taste
  • 2 cups milk
  • 80 ml Baileys Irish cream
  • 1 can whipped cream to serve
  • 1 handful mini marshmallows to serve
  • 1 sprinkle dark chocolate grated to serve
  • 2 mini wafer cones to serve
  • 2 tbs Baileys Irish cream to decorate

Directions

  1. Drizzle chocolate sauce down the sides of two 375ml tall glasses.
  2. Combine the ice cream, milk and Baileys in a blender and blend until smooth. Pour into the glasses.
  3. Top with the cream, a drizzle of Baileys, mini marshmallows and grated chocolate. Serve immediately with mini wafer cones, if you like.

Tips: Use mini wafer cones dipped in melted dark chocolate.