Nazzy Bakers White Chocolate Mango and Coconut Mud Cake

A few weeks ago, I was asked to create a show stopper cake for an event I was to attend.  I needed a cake recipe that would give me a WOW factor result. Of all my experimental cake flavors, one of the most loved has got to be my mango drizzle cupcakes. Coming close in second place is my white chocolate mud cake. I decided to combine these flavors, and add a bit of coconut, and came up with the following recipe.

I cannot begin to tell you how delicious this cake tasted. Its just something you will have to try making and tasting yourself 🙂

Nazzy Bakers White Chocolate, Mango and Coconut Mud Cake:

Ingredients:

Cake:

300g White Chocolate buttons

200g salted butter

1 cup of milk

¾ cup caster sugar

2 large eggs lightly beaten

2/3 cup self-raising flour

1 cup plain flour

½ cup of desiccated coconut / 1tsp coconut essence

Filling:

1 kg Frozen Mango cubes

½ cup sugar

½ cup water

Ganache:

675g white chocolate buttons

225g cream

 

Method:

  • Ganache: Heat the cream in the microwave for 1 minute, add the chocolate buttons and heat in short bursts until the chocolate and cream are well combined. Leave the ganache to cool.
  • Filling: Add Mango, sugar and water to a saucepan, and cook until the water evaporates. Blitz the mango mixture to a smooth thick mixture.
  • Cake: Pre-heat the oven to 150 degrees Celsius. Grease and line cake pan with cake release spray and baking paper. Place chocolate, butter, milk and sugar into a saucepan and stir on low heat continuously until well combined and smooth. Allow the mixture to cool. When cooled, add the coconut essence and eggs and stir until combined.  Sift the flours into a large bowl, and then add the chocolate mixture in, one cup at a time, mixing well between additions. Once all the ingredients are combined and mixed well, pour the batter into the prepared cake pan and bake until cooked.  Allow the cake to cool.
  • Assembly: Slice the cake in half, and pipe a border around the edge of the cake with ganache. Fill the center with the mango filling. Stack the next layer of cake on top. Cover the sides and top of the cake with a layer of ganache, and smooth it with a palette knife if you wish to cover the cake with fondant.

I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com

Don’t forget to like and share this idea with anyone that you think would enjoy it!

xx NaZzYbAkEr xx

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Its A Girl – Puzzle Cookies

Mr 2 has just become a big brother! To help him get involved in welcoming his little sister home, I decided that I would make him a gift of an edible puzzle, announcing the arrival of his sweet baby sister 💕

It turns out that Mr 2 currently likes the tv show “Hey Duggee”. I drew inspiration from the character sets and came up with the cookies you will see below!

Here’s #howididit:

1) I made a sugar cookie dough:

  • Cream 200g of softened butter with 200g of caster sugar until the mixture is light and fluffy.
  • Add to the mixture 1 beaten egg and mix well.
  • Add a tsp of vanilla
  • Add in 400g of sifted plain flour, and mix to form a cookie dough.
  • Allow the dough to rest, and heat your oven to 180 degrees Celsius.
  • Once rested, roll out the dough and cut into required shapes.
  • Place the cut cookie dough onto lined baking sheets and then bake until golden brown.
  • Allow the cookies to cool, and then package as required.

2) Once chilled, I rolled out the dough and placed the puzzle template onto the dough.

https://nazzybaker.com/puzzle-template/


3) I cut the dough to the size of the template.

4) Then I cut the individual puzzle pieces and labeled them.

5) Using each puzzle piece, I cut the dough to make the puzzle

6) Once cut, I placed the pieces onto a baking tray and baked them till golden brown.


7) I repeated steps 3,4 and 5 with fondant while the cookies were cooling.

8) Once cooled, I stuck the fondant pieces onto their matching cookie pieces using edible glue.

9) I then smoothed the fondant with a smoother and let it dry.


10) Once the fondant was dry, I painted the cookies with food colouring mixed with a couple of drops of lemon juice, and added some fondant decorations.

11) I added some sparkle in true Nazzy Baker fashion, and Voila!!! The puzzle was done!
I’m yet to see Mr 2’s reaction, by I have my fingers crossed that he likes his gift. 😬

You can make puzzle cookies for a variety of gifts… follow me to see what other uses I have for this cool puzzle template 💕


I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com
Don’t forget to like and share this idea with anyone that you think would enjoy it!
xx NaZzYbAkEr xx