“Sweets for my sweet, sugar for my honey…”

If you’re planning on whipping up some confectionary delights for a romantic night in to celebrate this day of love, or to bring to a girlie gathering (any excuse), we’ve got some great recipe suggestions from Dr. Oetker and Guinness that will keep any soul with a sweet tooth very happy indeed.

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Devilish Chocolate Cake

Makes: 12

Ingredients:

75g (3oz) cocoa powder + extra to dust

175g (6oz) baking margarine

850g (1lb 14oz) caster sugar

3 medium eggs, beaten

250g (9oz) plain flour

4 sachets (4 tsp) Dr. Oetker Baking Powder

20ml (4 tsp) Dr. Oetker Liquid Glucose

3 medium egg whites

1 sachet (1tsp) Dr. Oetker Cream of Tartar

5ml (1 tsp) Dr. Oetker Natural Vanilla Extract

Dr. Oetker Cake Release Spray

465ml (16fl.oz) water

Method: 

1. Preheat the oven to 180°C (160°C fan assisted oven, 350°F, gas mark 4). Spray two, 3 x 20cm (8inch) diameter Victoria sandwich tins with Cake Release Spray to grease. Sift 75g (3oz) cocoa into a bowl and whisk in 350ml (12fl.oz) of the water.

2. Beat the margarine with 400g (14oz) sugar until well blended. Whisk in the eggs and the liquid cocoa mixture. Sift the flour and Baking Powder on top, and carefully blend the ingredients together to form a thick batter.

3. Divide the mixture between the tins and bake in the oven for about 20 minutes until risen and just firm to the touch. Turn out on to a wire rack to cool completely.

4. For the frosting, put the remaining sugar, Liquid Glucose and 115ml (4fl.oz) of water into a saucepan. Heat gently, stirring, until the sugar dissolves. Bring to the boil and boil until the temperature reaches 115°C (240°F) on a sugar thermometer. Remove from the heat. 

5. In a large heatproof bowl, whisk the egg whites with the Cream of Tartar until very stiff – as if making meringue. Still whisking, carefully pour the sugar syrup on to the egg whites. Add the Natural Vanilla Extract and continue whisking for 4-5 minutes until glossy and stiff. 

6. Use some of the frosting to sandwich the cakes together and put on a serving plate. Generously spread the remaining frosting all over the cake to cover. Dust with a little extra cocoa powder before serving.

 

 

 

Bouquet of Cupcakes

Makes: 12

Ingredients:

12 Dr. Oetker White Muffin Cases

175g (6oz) baking margarine, softened

175g (6oz) caster sugar

3 medium eggs, beaten?

5ml (1 tsp) Dr. Oetker Natural Vanilla Extract

175g (6oz) plain flour

2 sachets (2 tsp) Dr. Oetker Baking Powder (Gluten Free) 

To Decorate:

200g (7oz) unsalted butter, softened

350g (12oz) icing sugar 

5 ml (1 tsp) pure rosewater

Dr. Oetker Bright Red and Ultra Violet Gel Food Colours

15cm (6inch) diameter round polystyrene cake dummy

20cm (8inch) round flat plate

Large piping bag

1cm (1/2 inch) 7pt star nozzle

Sticky tape, cocktail sticks, tissue paper, pins and ribbon

Method: 

1. Preheat the oven to 190°C (170°C fan assisted oven, 375°F, gas mark 5). Line a deep cupcake tin with the Muffin Cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy in texture.

2. Gradually whisk in the eggs and the Natural Vanilla Extract then sift in the flour and Baking Powder on top. Carefully mix ingredients together until well blended. 

3. Spoon the mixture into the Muffin Cases and bake for 20-22 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.

4. Using a teaspoon, scoop out a small round of sponge from each cake and reserve. Spoon a teaspoonful of jam into each cake and replace the sponge on top.

5. For the icing, place the butter in to a bowl and beat until soft. Gradually sift and beat in the icing sugar to make a smooth, creamy icing.  Add rosewater to taste. Divide the mixture into 3 portions, and leaving one portion plain, colour the other batches with drops of Bright Red and Ultra Violet Gel Food Colour.

6. Spoon the plain icing into the centre part of the bag, then spoon the red icing and purple icing down each side of the large piping bag fitted with a 1cm (1/2inch) 7 pt star nozzle. Gently squeeze the icing down the bag to reach the nozzle and twist the bag closed.

7. Starting in the middle of the cake, pipe the icing clockwise in a circular motion until the top of each cake is fully covered. Put the cakes on a board, spaced apart and chill for about 30 minutes to firm. 

8. To assemble the bouquet, tape the polystyrene base to a side plate. Take one cupcake at a time and push a cocktail stick halfway through the paper case into the centre of the cake. Push the rest of the stick into the centre of the polystyrene. Continue the process using another 6 cupcakes to cover the top of the polystyrene. 

9. Carefully wrap tissue paper around the base and sides of the cakes. Hold in place using a few pins. Tie ribbon around the polystyrene and finish with a bow, holding in place with another pin. Your bouquet is ready to present. Remove cocktail sticks before serving cupcakes.

  

 

Heart and Flower Cookies

Makes: 40 

Ingredients:

125g (4 1/2oz) unsalted butter, softened

125g (4 1/2oz) caster sugar

1 large egg yolk

250g (9oz) plain flour

7.5ml (1 1/2tp) Dr. Oetker Baking Powder (Gluten Free)

Dr. Oetker Cake Release Spray 

To Decorate:

1kg Dr. Oetker Regal-Ice Ready to Roll White Icing

Dr. Oetker Gel Food Colours

Icing sugar for dusting

Dr. Oetker Apricot Glaze or honey

Dr. Oetker Red Writing Icing 

Method: 

1. Spray 3 large baking trays with Cake Release Spray to grease. Put the butter and caster sugar into a bowl and whisk until pale and creamy. Whisk in the egg yolk.

2. Sieve over the flour and Baking Powder and carefully mix together to make a mixture that resembles a crumble topping. Using your hands, bring the mixture together to form a firm dough. Turn on to a lightly floured surface and knead until smooth and pliable.

3. Roll out the dough to a thickness no greater than 1/2cm (1/4inch). Using a 6cm (2 1/2inch) wide heart shaped cutter and a 6cm flower shaped cutter stamp out approx. 40 cookies, re-rolling the dough as necessary. Arrange on the prepared baking trays, prick lightly with a fork and chill for 30 minutes. Ten minutes before baking, preheat the oven to 180?C (160?C fan assisted oven, 350?F, gas mark 4).

4. Bake the cookies for around 10 minutes until firm and lightly golden round the edges. Leave to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely. 

5. To decorate, divide the white Ready to Roll Icing into 5 equal portions. Keep one portion white. Dust the work surface lightly with icing sugar. Working on each of the other portions one at a time, flatten slightly and drop the desired amount of Gel Food Colours on top. Fold the icing over the gel to enclose it and carefully knead it into the icing until evenly mixed. Wrap each portion in cling film to prevent it from drying out whilst working on the next colour.

6. When ready to decorate, roll out each coloured piece of icing. Stamp out a range of different sized hearts and flowers from the different coloured icings and put to one side. 

7. Brush the top of the cookies with Dr. Oetker Apricot Glaze or honey and layer with the biggest icing heart or flower to match the cookie shape. Continue to then layer the shaped icing on top to create the layered design using a light brushing of water to secure the icing. Finish the flower cookies by adding a small dot of Red Writing Icing in the centre.

 

Guinness® Chocolate Truffles

Ingredients for 25 pieces 

1 kg dark chocolate in small chunks

400ml cream

100ml GUINNESS

Zest of 1 Orange

Cocoa or coconut powder

Method

Add the cream and GUINNESS® to a saucepan and bring to the boil. Add the chocolate and grated orange zest. Mix together until the chocolate is fully melted. Leave the chocolate mix until it is cool to the touch, but not set. Take generous tea spoons of the mixture and roll in your hands to form small round truffles, dust in cocoa powder or coconut powder. Set in the fridge for 2 - 3 hours.

 

 

GUINNESS® Chocolate Mousse

Ingredients for 6 portions 

10 egg yolks

10 egg whites, whisked

350g dark chocolate

1/4lb butter

100g caster sugar

100ml GUINNESS® draught  

Method

Melt dark chocolate and butter in a bain-marie, add in the GUINNESS® draught. Beat egg yolks and caster sugar until light and fluffy. Mix in the melted chocolate mixture in with egg yolks and slowly folding in the whisked egg whites until everything is smooth. Transfer mousse in serving glasses and chill. 

Serve with fresh raspberries or other seasonal berries.