The cocoa box

Baking masterclass

2012-01-30T05:07:00.000-08:00

Hi all,

We are running our cupcake baking masterclass on the following dates:

Thursday the 23rd of Feb in Soho W1
Saturday the 25th of Feb in Soho W1
Friday 2nd of March in Hampstead NW3

To book please email itsthecocoabox@gmail.com

WE ARE RUNNING A 2 FOR 1 - ( that works out at £75 per person instead of £150!!!!) This is a one time offer as next month we will not be running the 2 for 1.

International womens day.

2012-01-25T03:19:00.001-08:00

Cantina Del Ponte Brings In The Topless Waiters

For ‘La Festa Della Donna’

In Aid of Marie Curie Cancer Care

‘La Festa Della Donna’, known worldwide as International Women’s Day, but in Italy as an annual excuse for a girls’ night out on the tiles, takes place on March 8. This year, Cantina Del Ponte in London is celebrating the occasion in true Italian spirit with a fabulous dinner, a line-up of topless waiters and prosecco all round – and all in aid of Marie Curie Cancer Care’s Great Daffodil Appeal.

In fact, Cantina del Ponte will be drumming up support for Marie Curie Cancer Care for the month before the fundraiser by adding a discretionary £1 to every bill to go to the charity. Head chef Claudio Gottardo will also be running two special dishes from his ‘Festa Della Donna’ menu for the duration of the appeal – namely, Bocconcino di Capra con Confettura al Peperoncino e Focaccia al Rosmarino (warm goats’ cheese with chilli jam and homemade focaccia) and a beautiful Risotto alla Pere e Prosecco (pear and prosecco risotto).

The choice of ‘La Festa Della Donna’ as the focal point for Cantina’s fundraising for the Great Daffodil Appeal could not be more appropriate as it’s on this day each year in Italy that men traditionally give all the important women in their lives bunches of yellow flowers. This year, the guests will all be wearing their daffodils with pride.

Cantina’s ‘Festa Della Donna’ is sure to be a night to remember, particularly for those who’ve never experienced it in Italy before. If topless waiters aren’t enough of an attraction, then guests can also look forward to three fabulous courses from a menu specially created by Claudio for the evening, wines from Abruzzo’s Madrigale estate and a charity auction with amazing prizes including luxury spa days and fashion and beauty gifts.

Tickets for the evening event on March 8 are now available at £50 per person inclusive of a glass of prosecco on arrival, dinner and wine. A proportion of each bill will go to Marie Curie Cancer Care. The full menu for the evening can be found below.

Claudio Gottardo comments, “’La Festa Della Donna’ is a totally unique celebration in Italy. It can be a bit raucous and a bit wild, but it’s always great fun. We are delighted that the proceeds of our ‘Festa Della Donna’ dinner at Cantina are going to support the great work done by Marie Curie Cancer Care. We hope our customers will join with us in raising money for this very important cause.”

The Great Daffodil Appeal, Marie Curie Cancer Care’s biggest fundraising and awareness campaign, takes place annually in March. In 2011, over four million people in the UK chose to wear a daffodil and in the process raised a staggering £5.7m to help provide free care to people with terminal cancer and other illnesses. Marie Curie Cancer Care provides free high quality nursing to give people with terminal cancer and other illnesses the choice of dying at home, supported by their families. It has a network of 2,000 Marie Curie nurses who provide 1.2 million hours of nursing to 23,406 patients annually. It also has nine Marie Curie hospices across the UK. Further information about Marie Curie Cancer Care and the Great Daffodil Appeal can be found at www.mariecurie.org.uk

Festa Della Donna, March 8, 2012

Glass of Prosecco on arrival

***

Antipasti

Zuppa di gamberi e patate

prawn & potato soup

Bocconcino di capra con confettura al peperoncino e focaccia al rosmarino

warm goat cheese with chilli jam & homemade focaccia bread

Antipasto di mare

Selection of fresh fish

Carpaccio di manzo con rucola e parmigiano

Beef carpaccio with rocket & parmesan

***

Secondi piatti

Risotto alle pere e prosecco

risotto with pears & prosecco

Tagliolini al salmone e fiori di zucchina

Tagliolini with salmon & courgette flowers

Bocconcini di pollo con cipolline e balsamico

chicken stew with baby onions & balsamic dressing

Branzino al sale

Sea bass in salt

***

Dolci

Tiramisu ai frutti di bosco

sweetened mascarpone, marsala & fresh berries

Panna cotta alla rosa

Panna Cotta

Frittelle alle mele e cioccolato

Apple pancake & chocolate

Selezione di formaggi e mostarda alla frutta

Selection of cheese & jam

***

Wines:

MADREGALE BIANCO, TERRE DI CHIETI, ABRUZZO, 2010

MADREGALE ROSSO, TERRE DI CHIETI, ABRUZZO, 2010

***

£50 per person with a donation to Marie Curie

www.cantinadelponte.co.uk

Pasta masterclass at Cantina Del Ponte

2012-01-25T03:16:00.000-08:00

Master Pasta at Cantina Del Ponte

I am very excited to be attending a pasta masterclass - they still have places available - hope to see you in class!

Claudio Gottardo’s pasta masterclasses at Cantina Del Ponte can be booked on 020 7403 5403 or by emailing cantina@dandalondon.com

Following the success of his series of pasta masterclasses, head chef of Cantina Del Ponte, Claudio Gottardo, is delighted to announce details of his forthcoming classes for 2012.

For the new season, Claudio is taking a regional approach to this fascinating and complex pan-Italian foodstuff, beginning in January with a focus on northern Italy and the classics from Liguria, Lombardy and the Veneto. He will then move southwards down to Tuscany and Emilia-Romagna and then on to Puglia, Campania and Sardinia. The classes are very affordable at just £28.50 per session (including coffee and pastries on arrival, a delicious pasta lunch and a goody bag of recipes) and are organised so that participants can take more than one class as they master the subject.

“Pasta has always been a speciality and a passion of mine,” says Claudio who has run the pasta section in some of Italy’s top restaurants. “Guests are often coming to me and asking for advice about making fresh pasta so it seemed like a fun idea to share all my top tips in a friendly and informal cooking lesson. It’s such a pleasure for me to see my students going home afterwards with the confidence to serve their own homemade fresh pasta at an important dinner party or a big family meal.”

Claudio’s classes take place one a month in the Cantina kitchen at Butler’s Wharf and take approximately one and a half hours. At each class he will demonstrate how to make pasta just as he himself was taught it in some of Italy’s finest Michelin-starred restaurants, before sharing some of his favourite regional recipes. Participants can expect hands-on cooking including learning how to make dough from scratch, use a pasta machine and hand-cut pasta. Classes are open to a maximum of ten persons.

Saturday 21st January 2012

Focus on the North of Italy: Liguria, Lombardy & Veneto

Pasta basic technique

How to make: Trofie & Bavette; Casonsei & Pizzoccheri; Bigoli

Recipes: “Trofie al pesto” & “Bigoli with duck ragu”

Lunch: a tasting of 2 pasta dishes and a dessert

Saturday 18^th February 2012

Focus on Tuscany & Emilia-Romagna

Pasta basic technique

How to make: Pici, Pappardelle & Tortelli di patate; Cappelletti & Ravioli

Recipes: “Pici aglio & olio”, “Cappelletti in brodo”

Lunch: a tasting of 2 pasta dishes and a dessert

Saturday 17^th March 2012

Focus on the South Italy: Puglia, Campania & Sardinia

Pasta basic technique

How to make: Orecchiette & Cavatelli; Scialiatelli; Gnocchetti Sardi

Recipes: “Scialiatelli alla Norma”, “Gnocchetti alla Campidanese”

Lunch: a tasting of 2 pasta dishes and a dessert

Claudio Gottardo’s pasta masterclasses at Cantina Del Ponte can be booked on 020 7403 5403 or by emailing cantina@dandalondon.com

Ice Ice baby in Iceland

2012-01-12T10:28:00.000-08:00

We set off to try and see the Northern lights and to experience the Blue Lagoon in Iceland.
I also wanted to try the food, wine and coffee.

Reykjavik is pretty. It reminded me a bit of Brighton to be honest but with snow. A LOT of snow.

The first restaurant we went to was called The Fish Market.

It is one of most popular and coolest restaurants in Iceland. It is located in a beautiful old Icelandic house in one of the oldest streets in Reykjavik, next to the oldest building.

The chef and co owner is the 'Jamie Oliver' of Iceland and has her own television show. Hrefna Rosa Saetran is one lady that know how to cook fish.

The decoration has warm earthy tones and warm lighting. The Service is relaxed and the cooking inspiration is a mixture of Icelandic and Asian cuisine.

We went for the 12 course tasting menu. Yes 12 COURSES. This includes Puffin and Whale.

The wine was quite pricey but we found a lovely bottle Bouchard Aine, Mercurey Premier Cru Bourgogne for around £32.

They say re the tasting menu:

We recommend the tasting menu that head chef Hrefna Rósa Sætran and her team have created from the best Fish Market has to offer.

Rather than serving individual starters and main courses, the tasting menu is a combination of dishes that are designed for sharing and are brought to the table steadily and continuously throughout the meal.
served for the whole table, family style, minimum two persons

8,900 isk per person

http://fiskmarkadurinn.is/english/
AÐALSTRÆTI 12 RVK | SÍMI 578 8877 | info [at] fiskmarkadurinn.is | HÁDEGI VIRKA DAGA 11:30 - 14:00 | ÖLL KVÖLD 18:00 - 23:30

Simply Stunning!

2012-01-06T22:47:00.000-08:00

I am 100% in love with my new bertha and humphrey Apron dress.

If you would like more information or would like to buy one of these unique Apron Dresses please email

bertha@berthanadhumphrey.com

It's January the 7th already. ( I am NOT going to say the year is flying, I say that in March)

In my bid to make more of an effort in 2012, in all aspects of life - cooking, baking, courses, work, etc I did what any one would do - went shopping.

I am having some photos taken in a month ( need time to 'get into shape'..ahem) with a friend and I wanted to a look that was pretty and stylish.

Step in my old friend Jerilee ( she isn't actually old we have just know each other a good few years) withe her amazing hand made Apron dress.The fabric is beautiful and the finish on the dress is high quality - this Apron dress is going to last) I even feel like showing it to Mary Portas ( who by he way I met on Christmas Eve and is a lovely and funny lady)

If you would like to know more or buy one please email me - itsthecocoabox@gmail.com.

Spicy Christmas Cupcakes and other edible delights.

2011-12-13T01:13:00.000-08:00

Ingredients:

This will make around 8 cupcakes
110g of butter
110g soft dark brown sugar
2 eggs
110g self raising flour, sifted
1 teaspoon of ground cinnamon
1 teaspoon of mixed allspice
Shaving of fresh nutmeg
50g of mixed peel
water - around two table spoons

For these delicious cupcakes cream the butter and sugar until the mixture becomes pale and fluffy. Be warned if you are using a hand blender this could take a while! Keep going as its really important the mixture changes colour and get lovely and light.
Slowly add the eggs.
Add the flour and spices and fruit. Use a spatula to fold in. Don't over stir - minimal folding will give the best results.

At this point you may wish to add some water so the mixture is a 'dropping' consistency.

Spoon into cupcake cases ( lined in a tin!)

Bake in a pre heated oven ( 190/375/gas mark 5)

Bake for around 15 - 20 minutes or until golden brown and the sponge springs back when gently touched.

I used some melted dark chocolate, icing sugar mixed with a little water and some shop bought decorations.

MERRY CHRISTMAS!

HONEYCOMB

You will need:
4 tablespoons of golden syrup
1 tablespoon of water
200g of caster sugar
1 and a half tea spoons of bicarbonate of soda

Grease a baking tray with oil

Heat the syrup, water and sugar on low heat
- do not stir for a while - when it has melted you can gently stir. Then turn the heat up.

When the mixture is a dark golden colour and bubbling add the bicarb.
QUICKLY mix then pour on to the oiled tray.

Let the mixture harden then break into chunks.

To decorate dip in melted chocolate

Let them set ( maybe put in the fridge) and then package for a Christmassy gift.

The launch of The Mince Pie Project

2011-12-06T01:35:00.000-08:00

The Cocoa Box had a great time last night at the launch of 'The Mince Pie Project'

The first thing that hit us as we walked in was the amazing smell of mince pies. The mince pie project - In Aid of Action Against Hunger. 'The Mince Pie Project has got together 36 of the UK’s best chefs to each cook an exclusive batch of 50 mince pies. We’re auctioning off each batch, raising money for Action Against Hunger and The Jamie Oliver Foundation'. Each chef’s batch of 50 pies will be auctioned to the highest bidder. www.themincepieproject.com

We were handed in hot glass of delicious mulled wine and the then we marvelled at the array of Mince Pies.

I then met the wonderful Eric Lanlard http://www.cake-boy.co.uk/.... I love his shows - Glamour Puds, Baking Mad etc and his fantastic books. We had a chat and I must say his mince pies were amazing. Big, fruity, boozy and with glitter.I will definitely be bidding on them.

Edd Kimber -http://theboywhobakes.co.uk/ from another one of my favourite shows ever The Great British Bake off made some lovely mince pies as well

I really enjoyed chatting to Andy Hayler - http://www.andyhayler.com/

This mince pie was by Tony Phillips ( he is in the middle in the photo below). He is an apprentice at Jamie Olivers Fifteen. He decided to mix some melted chocolate in the mince meat - it was good!!!

Tony Phillips said: "I’m loving being part of this project. I researched several mince pie recipes from traditional to modern and even medieval mince pies! I wanted to add a twist and make it taste, look and smell like Christmas so I thought about what ingredients would be complimentary and eventually decided on adding chocolate to the mince and nutmeg and citrus flavours to the pastry."

Our chocolate class

2011-11-16T05:33:00.000-08:00

Refreshments provided throughout the class

Talk from professional chocolatier on:
health benefits of chocolate
process from bean to bar - how chocolate is made and where it comes from
Demonstrations on making your own centre for the chocolates - using fresh cream and melted dark chocolate
each guest will make a centre
demonstration on how to pipe the mixture
each guest will pipe the mixture
Demonstration on how to enrobe the centres
each guest will enrobe
demonstration on decoration techniques
each guest will make around 25 chocolates

bags and ribbon to package chocolates
big bags and recipes sheet to take home

Enjoy!

All bookings for our are made and listed via our on line booking system
We work around three months in advance so March will be released in December. We do run the classes
most weekends throughout the year.
You must make sure you contact us if you do not receive any reminder emails once you
have booked the class. We send them out a week before the class..

The email account you register with is the email account we send all correspondence to.
Please check the junk filter.
How to book:
Simply register and book. You Can select the number of guests you wish to book.
http://www.thecocoabox.co.uk/index.php?option=com_seminar&Itemid=65
If the time and date you require isn't free this may mean it is fully booked

2011-11-07T01:31:00.000-08:00

2nd DECEMBER 2011

Opening a cupcake company? Starting a business from home or would like to learn more?

The class is £150 inc VAT. - WE ARE OFFER THE LAST TWO SPACES AT £100 EACH INC VAT!!!

We have a maximum of 10 student per class.

All equipment is supplied.

The next course date is

FRIDAY 2nd DECEMBER

Please email 'itsthecocoabox@gmail.com' to secure a place.

5 HOUR INTENSIVE CHRISTMAS CUPCAKE COURSE

* 12 gorgeous cupcakes that you will have made yourself completely from scratch
* Confidence in your new-found baking skills
* A firm understanding of the methods and techniques
* Self-assurance in working with food colours, cutters and making roses by hand
* New skills in piping stunning swirls and tops
* An understanding of basic design principles and colour coordination
* An answer to pretty much any cupcake question you can throw at us!

All ingredients and equipment for the day are provided; you do not need to bring anything with you! Should you wish to buy any equipment used during the class, there will be a small selection available to purchase.

5 hours cupcake class 18th November

2011-09-27T04:29:00.001-07:00

18th of November 2011

Opening a cupcake company? Starting a business from home or would like to learn more?

We have two spaces left on the 30th of September.
The class is being held at the Marriott Hotel - Regents Park.

The class is £150 inc VAT. - WE ARE OFFER THE LAST TWO SPACES AT £100 EACH INC VAT!!!

We have a maximum of 10 student per class.

All equipment is supplied.

The next course date is

FRIDAY 30th September

Please email 'itsthecocoabox@gmail.com' to secure a place.

5 HOUR INTENSIVE CUPCAKE COURSE

Christmas Truffle making class

2011-09-15T02:22:00.000-07:00

yes I know - we are only half way through September and I'm already saying the 'C' word... it's just we get booked up very quickly so I am advertising certain classes way in advance!

Christmas Truffle making class.

17th of December at the Thistle Westminster.

49 Buckingham Palace road

Victoria tube

4pm - 6pm

You will:

Make your own Truffles from Scratch!

You will pipe the truffle mixture

Temper the chocolate yourselves

Flavour them with a bit of Christmas cheer ( booze) or not ( if you don't drink)

Dip them in bowls of melted chocolate

Cover them in the finest quality cocoa powder

Decorate them with festive edible glitter - your choice of course
Package them with bags and ribbon

Give away as a gift of enjoy them over the festive season.

Price for this luxury class is £49 per person.

Limited number of spaces

Please email itsthecocoabox@gmail to book.

2 SPACES LEFT OFFER 30th September

2011-08-27T02:32:00.000-07:00

5 HOUR INTENSIVE CUPCAKE COURSE

HOW TO BOOK A CLASS WITH US

2011-08-10T23:23:00.001-07:00

HOW TO BOOK A CLASS WITH A VOUCHER

HOW TO BOOK A CLASS

If you have a voucher for one of our classes this is how you can redeem it!

http://www.thecocoabox.co.uk/index.php?option=com_seminar&Itemid=65

You first need to register on the bookings page of our website at www.thecocoabox.co.uk

The link is on the right hand side of the bookings page. ( example of what it looks like below)

The Cocoa Box Login

It is not possible to make a booking until you have logged in! If you do not have an account, please create one by clicking the "Register" link below...

Username

Password

Remember me

Forgot login?

No account yet? Register

Once you have done this the system will automatically send you an email to the email address you registered with.
You must click on this link to verify the email.

If you can't click on it then copy and paste the link into your browser.

Once you click on the link it will take you back to the bookings page where all the class dates are listed.

You can then pick the time and date you require. You can book up to 8 spaces using one voucher serial number but all guests must have a voucher on the day of the class.

Please note ALL GUESTS MUST BRING A VALID VOUCHER ( IN DATE) TO THE CLASS.

If you have a Groupon voucher please print it out - it must be the voucher with the security code

If you decide at a later date you need to change the booking, add more guests, take away the number of guests or cancel the booking you simply 'login' and go to 'my bookings'. Here you can delete the event or amend.

Please be aware we require at least 10 days notice if you wish to cancel an event. After this time we reserve the right to charge a £10 admin fee.

Please email us if you have any questions.

We do not reply to emails FRI/SAT/SUN.... we reply to emails Monday to Thursday.

Itsthecocoabox@gmail.com

THANK YOU

THE CUPCAKE DECORATION CLASS

2011-08-10T03:33:00.000-07:00

Our cupcake class

The Icing On The Cake

Top 4 Things You Need To Know

1: A two hour hands-on class dedicated to everyone’s favourite confection
2: Learn the perfect cupcake recipe, and try out a number of beautiful decoration options
3: Package your cupcakes with ribbons and boxes and give them away as gifts
4. You do not bake the cucpakes - we supply them

The Sweetest Thing

With various locations across London (Primrose Hill and Westminster), The Cocoa Box offers cupcake

How To Be a Domestic Goddess

Learn how to make incredible cupcakes and decorations with absolute ease. Then let loose with sugarpaste, fondant icing and cream cheese.

Let Them Eat Cake

What the Critics Say...

'Truly scrumptious'

Vogue

'Surely the ultimate treat for you are your friends'

Cosmopolitan magazine

“The afternoon was so much fun and perfect for people who haven't done cake decorating before.”

Domestic Sluttery

PRIVATE EVENTS AND HEN EVENTS

2011-08-10T02:11:00.000-07:00

Hi there,

Thanks for your interest in our luxury private Cocktails & Cupcake / Chocolate party

We can cater for up to 150 guests and we can also design a bespoke class to suit your needs

We have a minimum of 12 guests for our private events and 14 guests in Brighton.

Please find some information on the two types of luxury parties we offer. The cocktails are unlimited ( for cocktails and cupcakes) and you have a private room! Of course if you wish to make changes to the class, shorten or lengthen that would be possible. If you have a budget per person we may be able to work around this. The prices quoted are for the luxury events.

Our venues are The Hampstead Britannia Hotel, Primrose Hill and The Thistle Hotel, Westminster. We are also mobile and can come to a venue of your choice.

The Luxury chocolate party is a really fun way to celebrate a party or hen party. You start with chocolate tasting. You will learn about the health benefits of chocolate and how chocolate is made.

You will have a demonstration by a chocolatier on how to cut, dip and decorate your own fantastic chocolates. You will be given bags and ribbons to package your chocolate and will probably take home around 30 hand made chocolates.

The price per person is 49.00 plus vat - for a limited time - specail offer

The Luxury cocktails and cupcake party is also really good fun.

You are taught the art of sugarcraft and get to hand make roses and butterfly's with coloured sugarpaste.

You will also use stunning glitter to create magical decorations to decorate your very own box of cupcakes.

You will be taught how to pipe butterfrosting and how to use fondant icing.

The cocktails run freely and you get to take home a beautiful box of handmade cupcakes.

The price for this class is 49.00 plus vat per person.- limited time specail offer

Please visit our Facebook Fanpage via the home page of our website to view past Hen parties/team building corporate events.

If you would like to make a booking to secure the time/date you require we would require a 20% deposit.

The final payment is due one week prior to the event.

If you have any other questions please do contact us.

Kindest regards,

HOW TO BOOK A CLASS WITH A VOUCHER

2011-08-09T00:58:00.000-07:00

HOW TO BOOK A CLASS

The Cocoa Box Login

It is not possible to make a booking until you have logged in! If you do not have an account, please create one by clicking the "Register" link below...

Username

Password

Remember me

Forgot login?

No account yet? Register

I've been a bad bad girl...

2011-07-30T05:40:00.000-07:00

It's true...

I have made the most naughty cupcakes I have ever made...

Vanilla cupcakes with caramel butter frosting and shaving of orange milk chocolate...

Is it wrong?

So the basic sponge is as per usual.

150g margarine or butter
150g caster sugar
1 vanilla pod

CREAM - I'm using a fab KitchenAid

Add 2 eggs
Sift 150g of self raising flour

MIX - start slowly and work gradually faster.

Spoon or pipe into cupcake cases.

BAKE - they should be golden brown.

CARAMEL

125g of caster sugar - caramelize in a hot pan. I just add the sugar and stirr - I don't use water - you may wish to watch this video as it is the same process but without the chocolate

80g of gently warmed cream

Once the sugar is caramelized gently add the warmed cream.

STIR - Leave to cool but not harden!

http://www.thecocoabox.co.uk/index.php?option=com_seyret&view=video&id=1&videotitle=CARAMEL+FUDGE&Itemid=78

BUTTERFROSTING

One block of unsalted butter
300g of icing sugar
3 - 4 table spoons of cream

MIX - I use my KitchenAid - tip - I cover in a damp cloth to stop the plumes of icing sugar.

Mix in the caramel to the butterfrosting

PIPE - I then used a grater to shave chocolate - like it isn't sweet enough......

Brighton Thistle and MyHotel.

BRIGHTON

Nathan and I went to Brighton in the week to have a look at the rooms we use at MyHotel and the Thistle, Brighton
Then we ran into our good friend Georgina http://www.footprintcoaching.org.uk/ who by chance was filming a review on MyHotel.

Nathan, being 'camera ready' at all times was more than happy to give a review.

Cake pops

2011-07-13T07:28:00.000-07:00

Hello,

Would any one be interested in a Cake Pops class?

Comments appreciated

Lisa x

26th August - INTENSIVE CUPCAKE COURSE

2011-07-11T23:26:00.000-07:00

26th August- 5 HOUR INTENSIVE

Opening a cupcake company? Starting a business from home or would like to learn more?

The class is held in central London ( off Oxford St W1) We will stop for a 20 minute lunch break

( lunch is not provided but tea and coffee is)

The class is £80 plus VAT.

We have a maximum of 10 student per class.

All equipment is supplied.

The next course date is

FRIDAY 26th AUGUST

Please email 'itsthecocoabox@gmail.com' to secure a place.

5 HOUR INTENSIVE CUPCAKE COURSE

We are looking for fantastic new teachers

2011-07-09T02:35:00.000-07:00

Do you live in Brighton?

Are you highly motivated? Good with people? Reliable and organized? And do you love chocolate and cakes?

FUN positions for hard working people!

Great rates of pay and regular work.

We are looking for teachers and assistants for our Brighton classes.

This video may give you a better idea -

http://www.thecocoabox.co.uk/index.php?option=com_seyret&view=video&id=15&videotitle=Cocktail+and+Cupcakes+class+at+The+Cocoa+Box&Itemid=78
Teaching role requires sugarcraft/baking knowledge.

Training given for assisting role.

Please email itsthecocoabox@gmail.com with letter and CV.

Looking forward to meeting you.

LUSH lemon and lime cupcakes

2011-07-01T09:55:00.000-07:00

I have a new KitchenAid. I am in love.
To celebrate this I made some DELICIOUS lemon and lime cupcakes with lemon curd. My word... they are G for good!

Simple to make.
Cream 150g of caster suagr and margarine with two table spoons of fresh lemon and two table spoons of fresh lime.

Look at her go!

Add two eggs and 150g of self raising flour. Mix.

Pipe into cupcake cases and spoon in a teaspoon of lemon curd

Bake for twenty minutes on 160 ( get to know your oven) and let them cool.

BUTTERFROSTING

Here's where the kitchenAid really comes into its own. The buttercream was so easy to make and the KitchenAid isn't loud.

250g of unsalted butter
250g of icing sugar
2 tables spoons of lemon curd
Mix

Inside the cupcakes, warm gooey lemon curd!

Pipe on to the cooled cupcakes.

I made some without the lemon curd as well, just fresh lemon.

Secrets and offers!

2011-06-30T05:26:00.000-07:00

We are always on the look out for brilliant suppliers of all things delicious and edible.
I have found an amazing company called 'secret ingredients'.

As a massive treat the lovely people at Secret Ingredients are offering a special 1^st birthday discount code BDD188
If you spend £30 or more you will receive a 10% discount when you enter the code.

http://www.secret-ingredients.com/

I LOVE this sample box. It is pretty and ideal for trying out different toppings.

What they say-

'Our team has a passion to help you make your cakes, cookies, lollies, cupcakes, cheesecakes, ice creams, desserts and puddings look and taste special. We come from backgrounds in the food industry, be that in manufacturing, warehousing, technical, marketing, management or supply chain and have worked together as part of Orchard Valley Foods Limited for a number of years. Our combined experience provides a real understanding of the food sector.'

The kind of toppings that make cupcakes and cakes look so pretty.

I used these on some vanilla cupcakes. I will post the photos tomorrow.

What a vibrant yellow. Perfect for Summer cakes and cupcakes. Love it...I've not seen these before.

Handy tub!

Bright colours - very on trend

http://www.secret-ingredients.com/Default.aspx

Paris and Pierre Herme

2011-06-28T01:46:00.000-07:00

The line to get into Pierre Herme bakery!

Pierre Hermé macarons are airy cookies of egg-white and almond flour, sandwiching a cream filling. Perhaps his most famous is the Ispahan, made with rose, lychee, and raspberry; he likened it as their "Chanel suit" -- the one they sell the most.

Hermé's chocolates are also renowned. His chocolate cake made it on The Observer's "50 best things to eat in the world" list. To quote: "When Pierre Hermé first let me try his heart-shaped Chaua cake, made with blackcurrants and a chuao couverture from Pralus, I totally forgot where I was. It was a firework of aromas, temperatures and textures. The freshness of the fruit flirted with the roundness of the chocolate. Hermé is a genius – one of my chocolate gods. The cake is seasonal and available on demand, and now made with Valrhona, but it is still my favourite in the world.

Cameras are not allowed in the bakery but I managed to get a little photo.... naughty!

Maison Georges Larnicol

Cupcake video.

2011-06-21T22:36:00.001-07:00

We have a cupcake decoration video under 'video gallery' on our website. It has some piping techniques.. have a look if you can...www.thecocoabox.co.uk

http://www.thecocoabox.co.uk/index.php?option=com_seyret&view=video&id=8&videotitle=Decorating+CUPCAKES+by+The+Cocoa+Box&Itemid=78

another great blog!

2011-06-20T22:48:00.001-07:00

Foodies may wish to havea look at this blog;

http://ridiculouscakes.blogspot.com/2011/06/not-quite-so-ridiculous-cakes.html?showComment=1308635257238#c5130648709183797245

flowers for Summer, cream cheese and edible glitter

2011-06-19T03:11:00.000-07:00

It's Sunday and I felt like messing around with some sugarpaste....now, late brunch anyone?

Edible glitter:

http://www.planetbake.co.uk/Cupcakes-Edible-Glitter/c58_71/index.html?gclid=CMaTjNCOwqkCFcsb4QodVUqElw

Easy Cream cheese

In a bowl, cream together 8oz of cold cream cheese and 4oz of softened ( or trex) butter until creamy. Mix in the vanilla, then gradually stir in the 500g of icing sugar. You may not need this much icing sugar, it depends on the sweetness of your tooth! Also, do not over beat the mixture as this will cause it to go runny.
Store in the fridge after use.

Vanilla and raspberry cupcakes

2011-06-17T02:49:00.000-07:00

Ingredients
150g Granulated Sugar
150g margarine
2 Eggs
2 tsp Vanilla Extract
1/8 tsp Salt
150g self raising Flour
2 tbl spoons of Whole Milk

For the Frosting:
250g of Unsalted Butter, softened
½ cup Raspberry Preserves/jam
½ tsp Vanilla Extract
300g icing sugar
4 tablespoons of cream or milk
Pinch of salt
White suagrpaste and a small butterfly cutter
Peal spray for decoration.

10 - 12 cupcake cases
Baking tray
oven at 160 ( but get to know your oven!)

All in one method
Put ALL cupcakes ingredients into a food mixer and mix until you have a dropping consistency.

OR

Cream the marg and sugar, vanilla, pinch salt
add the eggs - slowly
add the flour

Spoon or pipe into cases. - bake baby...

FROSTING

Whisk, beat, blend all the ingreniaetnt together then pipe. I used a star tube to create a rose
http://www.thecocoabox.co.uk/index.php?option=com_seyret&view=video&id=8&videotitle=Decorating+CUPCAKES+by+The+Cocoa+Box&Itemid=78

Hazelnut and chocolate cupakes

2011-06-14T01:43:00.000-07:00

What do I need?

100g 70% Chocolate

6 tablespoons Milk

175g Margarine

175g Caster sugar

4 Larges Eggs

150g Self raising flour

1/2 level teaspoon Baking Powder

100g Crushed Hazlenuts

Frosting

120g 70% Chocolate

150g Unsalted Butter

160g Icing sugar

.	Cream the margarine and sugar so it becomes pale and fluffy, stir in eggs. Fold in flour, baking powder and hazlenuts.

	Add the melted chocolate and milk mixture and mix well.

.	Spoon into cupcake cases and put into oven for 15-20 minutes.

.	Frosting Melt chocolate over water and allow to cool to room temp.

.	Beat butter so it is smooth and creamy, add sugar so irs fluffy and light.

	Use a hnd held whisk or food mixer, save those poor arms!

	When cupcakes have cooled, pipe the frosting

CUUUUUPCAAAAKESSSS!!!

2011-06-14T00:33:00.000-07:00

I've been busy....

CHILDRENS PARTYand CLASSES

2011-06-08T05:33:00.000-07:00

We do get asked quite a bit if children can attend our classes.
At the moment we do have an age limit of 13 and all children under 16 must be with an adult.

The classes aren't really aimed at children but we are thinking of running parent and child classes during school holidays. If you would like to find out more please do email us at itsthecocoabox@gmail.com

We do offer children's parties. We have a minimum of 15 children and we do barge £25 plus VAT per child.

Children have the best time at our parties and if you are looking for something very special it is the perfect gift. We do offer discounts on groups over 18. Please do email us is you have any questions.

HOW TO BOOK A CLASS

2011-06-07T14:26:00.000-07:00

If you have a voucher for one of our classes this is how you can redeem it!

http://www.thecocoabox.co.uk/index.php?option=com_seminar&Itemid=65

You first need to register on the bookings page of our website at www.thecocoabox.co.uk

The link is on the right hand side of the bookings page. ( example of what it looks like below)

The Cocoa Box Login

It is not possible to make a booking until you have logged in! If you do not have an account, please create one by clicking the "Register" link below...

Username

Password

Remember me

Forgot login?

No account yet? Register

Once you have done this the system will automatically send you an email to the email address you registered with.
You must click on this link to verify the email.

If you can't click on it then copy and paste the link into your browser.

Once you click on the link it will take you back to the bookings page where all the class dates are listed.

You can then pick the time and date you require. You can book up to 8 spaces using one voucher serial number. Please note ALL GUESTS MUST BRING A VALID VOUCHER ( IN DATE) TO THE CLASS.

If you decide at a later date you need to change the booking, add more guests, take away the number of guests or cancel the booking you simply 'login' and go to 'my bookings'. Here you can delete the event or amend.

Please be aware we require at least 10 days notice if you wish to cancel an event. After this time we reserve the right to charge a £10 admin fee.

We only take inquire via email.

We do not reply to emails FRI/SAT/SUN.... we reply to emails Monday to Thursday.

Itsthecocoabox@gmail.com

THANK YOU

BRIGHTON CLASSES AND OFFER!

2011-06-06T09:05:00.000-07:00

We Love Brighton!

Why not join us at one of our regular Brighton classes? We offer classes in London and Brighton.

The Icing On The Cake - Groupon are running a one day offer on our Brighton classes (can also be used at our London classes) 07/06/2011

Things You Need To Know

1: A two hour hands-on class dedicated to everyone’s favourite confection. We also add new dates regularly. When it gets busy we add more classes!
2: Learn the perfect cupcake recipe, and try out a number of beautiful decoration options
3: Package your cupcakes with ribbons and boxes and give them away as gifts
4. Kindly note you DO NOT BAKE the cucpakes in the class

5. All bookings are made via our online booking page at www.thecocoabox.co.uk

The Sweetest Thing

With various locations across London (Primrose Hill and Westminster) as well as Brighton

Not only are they a sweet way to spend an afternoon but you’ll also learn how to sweeten up your friends, family and whoever else deserves a little sugar high.

How To Be a Domestic Goddess

Learn how to make incredible cupcakes and decorations with absolute ease. Then let loose with sugarpaste, fondant icing, cream cheese and piping bags full of frosting.

Let Them Eat Cake

you’ll be shown how to package them up in a beautiful box, perfect for giving away as presents.
It’s one gift that definitely takes the cake.

What the Critics Say...

'Truly scrumptious'

Vogue

'Surely the ultimate treat for you are your friends'

Cosmopolitan magazine

“The afternoon was so much fun and perfect for people who haven't done cake decorating before.”

Domestic Sluttery

GROUPON OFFER The Cupcake decoration class

2011-05-31T07:08:00.000-07:00

OUR CUPCAKE DECORATION CLASS

OFFER WITH GROUPON TODAY!!!! SUNDAY 5TH JUNE

Please note all the current classes are listed under the 'bookings' section of our website. We work around thre months in advance so we have yet to post September ( a few dates may already be up)

FOR ONE DAY ONLY WE ARE ALSO OFFERING 2 FOR 1 ON OUR CHOCOLATE WORKSHOP! please email itsthecocoabox@gmail.com TO TAKE US UP ON THIS AMAZING OFFER.

The Icing On The Cake

Things You Need To Know

5. All bookings are made via our online booking page at www.thecocoabox.co.uk

The Sweetest Thing

With various locations across London (Primrose Hill and Westminster) as well as Brighton

Not only are they a sweet way to spend an afternoon but you’ll also learn how to sweeten up your friends, family and whoever else deserves a little sugar high.

How To Be a Domestic Goddess

Learn how to make incredible cupcakes and decorations with absolute ease. Then let loose with sugarpaste, fondant icing, cream cheese and piping bags full of frosting.

Let Them Eat Cake

you’ll be shown how to package them up in a beautiful box, perfect for giving away as presents.
It’s one gift that definitely takes the cake.

What the Critics Say...

'Truly scrumptious'

Vogue

'Surely the ultimate treat for you are your friends'

Cosmopolitan magazine

“The afternoon was so much fun and perfect for people who haven't done cake decorating before.”

Domestic Sluttery

About the Cupcake Break « The Cupcake Break

2011-05-16T02:40:00.000-07:00

About the Cupcake Break « The Cupcake Break

Bad ass chocolate cupcakes

2011-05-06T06:53:00.000-07:00

No other name for them as they are bad ass....

Although I may have been over indulging on American shows as my vocabulary now contains

'bad ass' and 'dude'.

This is how you do it:

line a muffin tray with cupcake cases

Pre heat oven

Make sure all ingredients are at room temp

Mix 150g caster sugar with 150g of margarine and a vanilla pod ( the seeds of)

Crack two eggs then add

sift 150g flour and lightly beat. Gradually get faster and mix to a light fluffy
'droppong' consistency.

Pipe just enough to cover the base of the cupcake.

place one chocolate button ( couverture, preferably)

Pipe over the mixture/button. Do not over fill the cases.

Bake for around 20 mins on 165. Get to know you oven as you
may need to go higher and cook for longer/shorter.

Pour 250g of double cream in a pan and gently heat.

When just about to boil take it off the heat.

Add 150g of chocolate and stir. It will melt.

As the cream and chocolate cools it will thicken.

This will create a bad ass gnash dude.

Spead on the cupcakes ( cooled!)

Eat and enjoy.....

ULTIMATE Chocolate butterfrosting!

2011-04-30T03:26:00.000-07:00

ULTIMATE Chocolate butterfrosting!

So this is my favourite butterfrosting by a long shot! It is VERY chocolaty. Love it.

You will need:

250g soft butter
300g icing sugar
350g melted milk chocolate ( Green & Blacks, Divine or a really good quality chocolate)

Start with the soft butter

add 300g of icing sugar

Add 250g of melted but cooled milk chocolate

Whisk...start on a low speed and get faster as the mixture combines.. if you are using a hand held whisk the same thing applies. Start on the lowest speed. NOTE: Hand held whisks - it will take you at least ten minutes of whisking. Keep stopping to scrape the mixture from the sides.

Add the rest of the chocolate...go on..you know you want it!

Keep on going... you are looking for a light Constancy.

I put the mixture in a disposable piping bag.

DECORATION:

I used Belgium chocolate sugar paste. A non stick rolling pin on a non stick board.

Then I used a flower cutter to cut out little shapes.

I then sprayed them with a lustre spray.

They taste amazing!

Decadent Easter Cupcakes

2011-04-22T00:23:00.000-07:00

Mmmmmm Cupcakes, chocolate, Easter...

I made these a little bit differently than normal.. mixing it up a bit for Easter... i made butterfrosting the normal way but I did add 5 table spoons of double cream. ( 250g butter, 250g icing sugar, vanilla) I used a mini cream egg as a topping. Happy Easter!

250g softened butter

250g caster sugar

4 eggs

1 tablespoon cocoa powder

3 teaspoons vanilla extract

225g self-raising flour

6 tablespoons milk - room temp

In a bowl mix together butter and sugar until it is smooth and creamy. Gradually add the eggs until they are all beaten in. Add the cocoa powder and vanilla. Then gradually add the flour until all of the flour is gone. Add the milk gradually until it makes a smooth paste.You are looking for a 'dropping' consistency.
Pipe or spoon into cupcake/muffin cases. Bake for 18 -20 minutes.

BOOKING A CLASS / EASTER

2011-04-19T01:52:00.000-07:00

We have an online booking system so you
can book your class with us at any time

KINDLY NOTE THE OFFICE IS CLOSED FROM THE 25TH OF APRIL TO THE 28TH OF APRIL. - You can still make/amend on line bookings.

http://www.thecocoabox.co.uk/index.php?option=com_seminar&Itemid=65

You first need to register.

The link is on the right hand side of the bookings page.

The Cocoa Box Login

It is not possible to make a booking until you have logged in! If you do not have an account, please create one by clicking the "Register" link below...

Username

Password

Remember me

Forgot login?

No account yet? Register

Once you have done this the system will automatically send you an email to the email address you registered with.

You must click on this link to verify the email.

If you can't click on it then copy and paste the link into your browser.

Once you click on the link it will take you back to the bookings page where all the class dates are listed.

You can then pick the time and date you require. You can book up to 8 spaces using one voucher serial number. Please note ALL GUESTS MUST BRING A VALID VOUCHER ( IN DATE) TO THE CLASS.

If you decide at a later date you need to change the booking, add more guests, take away the number of guests or cancel the booking you simply 'login' and go to 'my bookings'. Here you can delete the event or amend.

Please be aware we require at least 10 days notice if you wish to cancel an event. After this time we reserve the right to charge a £10 admin fee.

We only take inquire via email.

We do not reply to emails FRI/SAT/SUN.... we reply to emails Monday to Thursday.

Itsthecocoabox@gmail.com

THANK YOU

Tutti Fruity cupcakes

2011-04-16T08:38:00.000-07:00

Summer is a sniff away so we must start thinking about that bikini body.

They say exercise and healthy eating.

So I walked to Salisbury's ( stood in line with Gemma Arterton) and bought some raspberry's and blueberry's. Bring on the anti oxidants!

So this is what I came up with:

Tutti Fruity cupcakes

150g Caster sugar
150g Margarine
150g self raising flour
2 eggs
Vanilla pod
half a small punnet of blueberry's
half a small punnet of raspberry's.

I lined the cupcake trays with cases and popped chopped up berry's in the bottom.

I mixed all the ingredients in the Kenwood an made sure I had a dropping consistency.

I then piped them into the cases just over half way.

I gently pressed the rest of the fruit into the mixture

I cooked on 165 for 18 - 20 minutes

I let them cool then used strawberry butterfrosting.

Now I'm off to the gym...ahem...

I made this today as well..it's a cake for a baby boy...

The brown bear is made from chocolate sugarpaste.! Lush.

15TH JULY 5 hour intensive

2011-04-13T01:04:00.000-07:00

5 hour intensive cupcake course
at our central London kitchens
15th July 2011

Opening a cupcake company? Starting a business from home or would like to learn more?

The class is £80 plus VAT.

We have a maximum of 9 student per class.

All equipment is supplied.

The next course date is

15th July 10am

Please email 'itsthecocoabox@gmail.com' to secure a place.

All ingredients and equipment for the day are provided; you do not need to bring anything with you!

EMAIL – ITSTHECOCOABOX@GMAIL.COM for dates and prices.

Photos from the last class:

Covering a cake

2011-04-04T10:41:00.000-07:00

So today I did a little bit of basic cake decoration as its been a long time. I'm a busy lady!
I used apricot jam as glue...

I am making a Handbag cake tomorrow so I will blog that but today was easy peasy cake decoration... I would love to just cover the whole thing is roses ( these roses are REALLY easy to make, easier than the ones we sometimes teach in class)
I must admit I got a bit carried away with the crimper as I don't normally use them!

So I started by rolling out the white fondant. A really good quality one.

Then I covered the cake.

Crimpola...

Flowers.... Ive not finished yes..I'm going to add some bows..crazy times people....

White chocolate cupcakes

2011-04-01T03:28:00.000-07:00

White chocolate cupcakes with raspberry.

Go on then, how do I do that?

EASY!

150g margarine
150g caster sugar
150g self raising flour
100g white melted chocolate - leave some aside so you can drizzle
2 eggs
1 small tub of raspberry's ( or strawberry's)
Vanilla

I pack of fondant icing
Red food coloring

Prep
Oven on 160 ( get to know your oven. Mine only needs to be at 150!)

Cupcake cases in trays

Melt the chocolate

Melt the chocolate in a bowl over boiling water and put to one side to cool

Cream the margarine, vanilla and sugar until it becomes pale and fluffy.

Add your eggs
Sift in the flour ( to be honest I never bother with sifting the flour but if you don't bake very often its best to sift)
Slowly mix all the ingredients and gradually get faster. Mix until all the ingredients are combined.
Slowly stirr in the melted chocolate

We use a fantastic vanilla form France. AMAZING! Details of suppliers below.

pfinn@eurovanille.com

Tel. 0870 446 0314/15

Fax. 0870 446 0316

Eurovanille

1, place du village,

Parc des barbanniers

92230 Gennevilliers

France

Slowly stir in the chopped raspberry's

Spoon into cupcake cases. Just over half way.

Cook for 18 minutes or until golden brown. These will take longer to cook as they contain chocolate and fruit so keep an eye on them.

Add water a small amount a time to the fondant sugar. You need the fondant to be fairly thick.
Dress each cupcake ( cupcakes MUST be cold)

Let the fondant set for a minute or two and then drizzle the white chocolate.

PS -

Don't forget about the 5 hour intensive cupcake course in the 20th of May. Only two spaces left!

recipes for iVillage

2011-03-28T10:47:00.000-07:00

I am happy to be working for iVillage... very cool website x

http://www.ivillage.co.uk/node/125617

http://www.ivillage.co.uk/node/125618

Oreo cookie cupcakes

2011-03-18T06:59:00.000-07:00

Who doesn't love a sneaky Oreo cookie? Cuppa tea any one???

SIMPLES:

150g S R flour
150g Caster sugar
2 Table spoons of golden syrup
1 Vanilla pod/tea spoon of extract
150g margarine
2 eggs
3 table spoons of whole milk.

This will make 11 cupcakes

Oven - 160
I have mine on 150 as its a HOT HOT HOT oven and burns them if I go any higher.

Cream marg and sugar with syrup and vanilla
Add eggs
Sift flour
Mix
Spoon/pipe into cases.
Cook for 18 - 20 minutes or until golden brown..

Oreo Butterfrosting
1 block of un salted butter - very soft
300g of icing sugar
4 crushed Oreo cookies
4 Broken Oreo cookies - to decorate
5 table spoons of Milk or cream

Whisk everything together for at least ten minutes. Add more icing sugar a table spoon at a time if the mixture is soft.

TIP - Use a WIDE nozzel or spatular the mixture on the cooled cakes as the cookie pieces will get stuck in the nozzel.

Decorate with broken Oreo Cookies

EAT AND ENJOY - I would offer yo one but I only have a few..ahem.....

The Cocoa Box on This Morning

2011-03-17T00:16:00.000-07:00

We do love Holly and Philip ( we did miss Fern for a bit) and were delighted to be featured on ITV's This Morning.
It is quick so DON'T BLINK! Go tp 6.14 on the timeline.

http://thismorning.itv.com/thismorning/life/mothers-day-travel -

This is the full video

http://www.thecocoabox.co.uk/index.php?option=com_seyret&view=video&id=15&videotitle=Cocktail+and+Cupcakes+class+at+The+Cocoa+Box&Itemid=78

St Patricks day cupcakes

2011-03-13T07:50:00.000-07:00

Before I talk you through these (green) but AMAZING tasting cupcakes please note we are running a INTENSIVE cupcake course for those who would like to bake professionally or know how to make cupcakes from scratch - click link for details or email 'itsthecocoabox@gmail.com'

http://thecocoaboxblog.blogspot.com/2011/03/5-hour-intensive-cupcake-class.html

Chocolate Caramel and Cream cupcakes

I want one - what do I do?

100g self raising flour
2 free range eggs
50g cocoa powder
1 tablespoon of golden syrup
4 tablespoons of cream
150g margarine ( we use stalk)
150g caster sugar

Cream the margarine, sugar and syrup so the consistency is fluffy and pale in colour.
add two eggs and cream - slowly mix for two minutes
sift in the flour and cocoa powder
Slowly mix then go to full speed so the mixture is dropping consistency.

Pipe or spoon into 10 - 12 cupcake cases I normally fill just over half way and this gets me around 11 cakes.

Butterfrosting

1 block unsalted butter - soft soft soft!
vanilla pod or extract
cream or whole milk - 6 - 10 table spoons
Mint green colour gel ( sugarflair)

All in one - all in the bowl and whisk slowly at fist or it will go all over the place!
Keep adding the liquid until the mixture is light but NOT really softy as it need to pipe!

My friends small party!

I did a litttle cupcake party for my friend! it was her birthday. We had a fun time x]

15TH JULY - 5 HOUR INTENSIVE

2011-03-11T23:03:00.001-08:00

Opening a cupcake company? Starting a business from home or would like to learn more?

The class is held at the Hampstead Britannia Hotel, Primrose Hill. We will stop for a 20 minute lunch break ( lunch is not provided but tea and coffee is)

The class is £80 plus VAT.

We have a maximum of 8 student per class.

All equipment is supplied.

The next course date is

FRIDAY 3rd JUNE 2011

Please email 'itsthecocoabox@gmail.com' to secure a place.

5 HOUR INTENSIVE CUPCAKE COURSE

Office opening hours

2011-03-11T04:30:00.000-08:00

Kindly note we are open Monday to Thursday from 10.30 to 4.30 for telephone enquires.

You can book 24/7 via our on line bookings page.

http://www.thecocoabox.co.uk/index.php?option=com_seminar&Itemid=65
We work around two months in advance and will be releasing more JUNE dates soon.

itsthecocoabox@gmail.com

OUR CUPCAKE CLASS

2011-03-10T01:44:00.000-08:00

Our cupcake class

The Icing On The Cake

Things You Need To Know

The Sweetest Thing

With various locations across London (Primrose Hill and Westminster), The Cocoa Box offers cupcake decorating classes with an intimate feel – only 25 people at a time. Not only are they a sweet way to spend an afternoon but you’ll also learn how to sweeten up your friends, family and whoever else deserves a little sugar high.

How To Be a Domestic Goddess

Learn how to make incredible cupcakes and decorations with absolute ease. Then let loose with sugarpaste, fondant icing, sweeties butterfly cutters and piping bags full of frosting.

Let Them Eat Cake

you’ll be shown how to package them up in a beautiful box, perfect for giving away as presents.
It’s one gift that definitely takes the cake.

What the Critics Say...

'Truly scrumptious'

Vogue

'Surely the ultimate treat for you are your friends'

Cosmopolitan magazine

“The afternoon was so much fun and perfect for people who haven't done cake decorating before.”

Domestic Sluttery

Chocolate cupcakes with chocolate butterfrosting

2011-03-04T02:04:00.000-08:00

As a chocolatier I am guessing I love chocolate just a tiny bit more than the next person. At dinner or at home I will always go for the chocolate option. I never get bored of making chocolate cupcakes.

The butterflys are made of white chocolate sugarpaste... decadent, I know!


yes, I really do have a bar of Belgium chocolate THAT BIG!

EASY CHOCOLATE CUPCAKES

150g Margarine
150g caster sugar
100g self raising flour
50g organic fair trade cocoa powder
2 eggs
three tablespoons of whole milk or cream

Cream the sugar and margarine together with a wooden spoon/hand whisk or mixer. It should be pale and fluffy.
Sift in half the flour
add the eggs
slowly mix gradually getting faster - tip - if your mixture always curdles try adding half the flour first as this really helps.
sift in the remaining flour and cocoa powder, again start slowly and then get faster.
Add one table spoon of your chosen liquid at a time. The cocoa powder tends to thicken the mixture so to compensate I add a liquid. You are looking for a dropping consistency.

Spoon/pipe into cupcake cases ( or muffin) fill the case just over half way. -

Bake for 18 minutes or until the sponge springs back when gently touched.

CHOCOLATE BUTTERFROSTING

Rule number one - ALWAYS use soft butter. So soft it leaves an imprint of your finger if you touched it.

1 block unsalted butter
1 bar (250g) chocolate - Divine, Green and Blacks etc. This should be melted down in a bowl over boiling water. Once melted put a side to cool
300g icing sugar
Whole milk/cream - optional

Cream the butter and icing sugar and one table spoon of milk together. If you are doing this with a hand whisk please note it takes a long time. If the mixture is really dense add more of your chosen liquid.
When you are happy with the consistency gently stir in the melted chocolate then whisk again for three minutes. Again, if the mixture feels heavy and dense keep adding your chosen liquid.

Salted caramel cupcakes with chocolate fudge sauce

2011-03-03T03:39:00.000-08:00

I know, I know...they are evil! EVIL I tell you..but hey ho... whatyagunnado?

Salted caramel cupcakes with a chocolate fudge sauce. What made me make these? Well those of you that read this blog may note I visited Melt in Notting Hill. They are the chocolate company responsible for creating the salted caramel chocolates for Gorden Ramsey...

I WANT ONE???!!!

150g margarine
150g soft brown sugar
1 table spoon of golden syrup ( run the spoon under boiling water before dipping in the tin)
150g self raising flour
2 eggs
pinch of salt to taste

Cream the margarine, sugar and golden syrup together
Sift the flour
Add the eggs
Mix slowly then gradually get faster.

I always add two or three tablespoon of Milk at room temp. I like the mixture to be dropping consistency. Its easier to work with. Of course this is optional.

Spoon or pipe into cupcake cased and cook for around 20 mints on 160..I say this EVERY TIME but get to know your oven. Cupcakes will be golden and springy to the touch. They should smell good as well.

BUTTERFROSTING
;

1 block of unsalted soft butter
Vanilla Extract or pod
300g of icing sugar
Whipping cream
Dusky pink food gel

I put EVERYTHING in the food mixer and start on a SLOW mix ( or the icing will go every where)
I then whisk for around TEN MINUTES. If the mixture is dense I add more cream/milk.

CHOCOLATE CARAMEL FUDGE:

To make life simple I made a video of how to make it.... However, I drizzled the fudge after it had cooled slightly..after you have decorated the cupcakes then you can put the remaing fudge in a tray and make slabs of fudge..oh why not?!!

http://www.thecocoabox.co.uk/index.php?option=com_seyret&view=video&id=1&videotitle=CARAMEL+FUDGE&Itemid=78

THE EXTRAS

I cut up some white giant marshmallows as decoration and also did some sugar work... I caramalized sugar in a pan and waited for it to thicken. I then drizzled it on a baking tray and waited for it to cool before breaking it into small decorative pieces. ENJOY.....

Carrot and Coriander soup with sun dried tomato and olive bread

2011-03-02T06:32:00.000-08:00

Forgive me! Once last dish of winter as we leap into spring.. Well it's still cold outside so I'm just about getting away with making bread and soup. However, It will soon all change to lighter meals and baking for Summer and I look forward to that! Hell yeah...

But if you are in the mood for a bit of goodness in a bowl and a hug in a slice of bread then this is for you. Quick, simple and D for Delicious.

CARROT AND CORIANDER SOUP

1 large onion
1 tablespoon of olive oil
1 bay leaf - optional
16 Carrots
Veg stock ( a cube if you will)
One bunch/small packet of coriander

Roughly chop the carrots and coriander and sweat off in a pan. Add to boiling water and simmer until soft. Pour away some of the water you boiled the veg in ( the more you pour away the thicker it will be) and add the stock cube to the remaining water and veg. I use scissors to cup the coriander directly into the pan then BLITTZ...I use a hand hald pulser but you can use a potatoe masher or food processor. You can have it as smooth or as rustic as you fancy.
I add a little bit more coriander at the end and salt and pepper to taste. Yum!

SUNDRIED TOMATO AND OLIVE BREAD

This bread is lovely and good the next day as well. Some homemade bread are only good the same day but this baby is a keeper.

300g plain flour
200g wholmeal flour
3/4 milk ( I used skimmed) and half a lemon mixed together ( ie Buttermilk)
1 teaspoon salt
1 teaspoon bicarbonet of soda
16 black pitted olices
12 sundried tomatoes in oil
45g melted butter

Mix ALL dry ingredients in a bowl.
Make a well
Pour in butter
Pour in half the buttermilk
put in the olive
cut in the sundried tomato ( half or quaters) - the excess oil will drip into the mixture, this is fine..good infact.
mix together with y our hands. You are looking for ALL the ingredients to come together and be stciky so add in more of the buttermilk. I would think you would need most of the buttermilk but the dough shouldn't get so loose it doesn't stay together...

Place on a baking sheet and mould into a dome shape. I keep mine quite low so it cooks evenly.

Cook for 35 - 40 minrs at 170. I only need to cook mine at 160 as my oven is super hot.

dipping my bread in...

Beth Dittos birthday

2011-03-01T05:14:00.000-08:00

We are fans of Beth Ditto and think she is very cool... however, we now LOVE Beth as not only is she REALLY talented she also had The Cocoa Box cupcakes on her BIRTHDAY!!!

Happy Birthday Beth

This all happened at On/Off at London fashion week.

Cox and Boobs

2011-02-28T00:50:00.000-08:00

Patrick Cox, the shoe designer has a cupcake shop in the heart of London's Soho. Walking in the music is blasting and it feels a bit like a nightclub. Neon lights and dark walls. I almost asked for a vodka and soda but then remembered it was a cupcake shop.

chest a minute! Boob cupcakes?

The cupcakes are aimed at men and women with a sense of humours and I assume a naughty side. The patisserie Eric Lanard came up with the flavours.

These were modelled on my husband Nathan....

By the way, Becca one of our teachers is going to run and erotic cupcake class. Meaning you make erotic cupcakes ( I do not mean everyone 'gets down' in the class...) If you would like more info on this fun class please email itsthecocoabox@gmail.com....

My Bloody good Bloody Mary

After all the excitement I needed a drink so we headed to Harrys bar and I had a bloody Mary. They make it with lemon and Sherry as well as vodka etc... Its was Bloody good.

I know this doesn't have anything to do with food but the Kurt Guiger store in Convent garden has a SHOE TREE!!!!

On/Off and Cupcakes at London Fashion week

2011-02-23T05:42:00.000-08:00

We made the cupcakes for fashion and art powerhouse On/Off. Pam Hogg's show looked great...
We feel swishy and we didn't even get to go! Our cupcakes were in the press lounge.

Rosemary and oat bread

2011-02-23T01:40:00.000-08:00

I know, I know..another bread recipe! A girl cannot live on cake alone..Believe me I try. Homemade baking and homemade bread is very healing. Its comforting and it is good for you. Oh come on , its raining outside!

More sweet things to come, promise.

How do I make that?

50g oats
370g plain flour
130g wholemeal flour
Fresh rosemary - two springs? more to taste
45g melted butter
half a pint of buttermilk
1 teaspoon of salt
1 teas spoon of bicarbonet of soda

Mix all the dry ingredients together and make a well. Pour in the butter

Pour in half the butter milk.... the dough should be sticky but hold together. Keep adding the buttermilk until the dough comes together.

I snip the top with scissors to create a cross and dust with flour. Bake on a baking tray for 40 mins. Tap the bottom of the bread, it should sound hollow. Ovens should be on 170 but as I always say 'gt to know your oven'....

I made this veg dish to dip the bread into. mmmmm

Soda Bread with olives

2011-02-22T00:17:00.000-08:00

With all the sweet things I eat sometimes it just has to be some warm fresh bread. I love bread. I found it so hard when the Zone diet and Atkins were in fashion... I tried to cut bread from my life but it made me unhappy.
So as its very fashionable to bake now I fancied a hunk of bread.
In my research I came across a thousand recipes, all very similar so now I have my own!
The reason I made the bread with olives is I didn't want to have it with Jam.

Just out of the oven. I tapped the bottom and it sounded 'hollow' so I knew it was cooked.

How do I make that?

Oven at 170 ( I only need my oven on 160 so get to know your oven)

370g plain flour

130g wholemeal flour

pinch of salt

1 teaspoon of bicarbonate of soda

45g melted butter

half a pint of buttermilk

Pitted black or green olives - around 20

Tip:
For buttermilk use half a pint of Milk and two tablespoons of lemon. Leave for two minutes. It should thicken.

In a large bowl mix the dry ingredients together then create a well. Pour in the butter and a little buttermilk and start mixing everything together. Keep adding the buttermilk so the mixture is quite sticky. Add the olives and mix them in.
You may not need all the buttermilk so its best to add a bit at a time.
Once everything is combined places the dough onto a baking tray and shape. You can cut the top into a cross and sprinkle with flour for decoration.
Cook for 40 m inutes but do check it if your oven is mega powerful. It will smell done and you can test it by tapping the bottom. It should sound hollow.
Best eaten warm....I shall put the kettle on.....

marvelous macaroons.

2011-02-21T07:28:00.000-08:00

They may not look as cute as cucpake but they taste fantastic.
Not wise to eat them if you don't like Almonds but boxed in pretty colours they would make a lovely gift.

Ingrediets:
125g ground almonds
125g Icing sugar
80g egg whites
110g caster sugar
4 table spoons of water

What do I do???

Add almonds, icing sugar and 40g of egg white to a bowl and mix with wooden spoon. Add food colouring of your choice. Paste, gel or liquid. Don't use a mixer or whisk as it makes the mixture hard. Put to one side.

Whisk 40g of egg whites to a soft peak.
Melt the sugar and water gently on the hobs and wait for it to thicken slightly. Do not boil for a long time as the sugar gets really thick.

Pour in the whisked egg whites and gently mix together.

Put the mixture into a piping bag and pipe little circles on a non stick tray. The piping is the hardest bit. Its quite tricky getting them all the same size so a bit of practise is needed.

Cook for around 10 minutes on 170. My oven cooks these in 8 minutes on 150... so get to know your oven

Butterfrosting filling:

125g unsalted soft butter
150g icing sugar
Vanilla pod/extract
Whole milk or cream

Put everything in a mix and whisk for your life baby...add the liquid slowly so you don't make the mixture to soft. It need to be firm but not dense.

Please let me know how you get on if you make them..Also, please upload any pictures to our facebook fanpage as then I get to see! thank you.

Lovely Lemon Cupcakes with Lemon Butterfrosting

2011-02-19T03:35:00.000-08:00

As it is cold and wet outside I decided to make some sunshine zingy lemon cupcakes. The colour of them just makes me happy. Lemons are packed with goodness and liven up the mouth and senses

I creamed the margarine and sugar together and lemon zest then added the eggs and flour

I cooked them for 18/19 minutes. The tops were gloden and springy to the touch.

I let them cool completely before piping the butterfrosting.

Butterfrosting.

I used a block of unsalted soft butter creamed with 300g of icing sugar. I used the juice of a lemon and the zest of a lemon. This made enough butterfrosting for 24 cakes. It did have a good lemon kick so use less if you have an uber sweet tooth.

Cupcake recipe

125 g margarine
125 g caster sugar
1/2 a lemon, grated, you want the zest
2 eggs
150 g self raising flour

Cupcakes for London Fashion week

2011-02-18T03:12:00.000-08:00

The lovely girls at Topshop recommended our cupcakes to a company called http://www.thedoll.org and they are hosting the
http://www.onoff.tv London Fashion week.
London's independent fashion week showcase featuring Pam hogg, Louise Gray, Charlie Le mindu and Louise Amstrup to name a few.

I used a heart cutter and then royal icing to decorate them

As Nathan and I love a bit of glamour we jumped at the chance to offer our cupcakes for the press lounge.We hope they like them...

I used royal icing to pipe the words

Becca made a tattoo cupcake in class and I loved it so I made these.

pink neon glitter an dpink sugarpaste for the butterflys

Cookies and cocktail with Becca

2011-02-14T22:00:00.000-08:00

I love this one that Becca made

Yesterday the lovely Becca and I spent the day making cookies. We have a cookie class this Saturday and Becca is teaching it.

We are running a 2 for 1 offer with Lastminute.com on our COOKIES AND COCKTAIL class

http://www.lastminute.com/lmn/pso/catalog/Product.jhtml?CATID=96507&PRODID=873450415

We use royal icing as well as fondant icing.

You can make some really pretty cookies!

busy bee's

QVC Today

2011-02-11T11:15:00.000-08:00

What a LONG day. Up at 5am to get ready and then a long drive to QVC.
I was REALLY nervous but I had Nathan to help me.

setting up my display

My good friend and QVC presenter Miceal Murphy was a star! He helped me so much.
The show went well and I had a good time but I was so worried about it all I was quite relieved when it was over! I'm sure it will be less stressful for me next time.

Miceal looks like he has been caught! He came in on his day off to help me.


Les Manons

After the show we went to celebrate. Miceal and I went for the fish..it was ok but the cream was really thick so I couldn't eat the sauce. Nathan had the best dish with Fish n Chips!
We had lovely wine though.... This was all at The Frog Pub in Clapham. It was nice.


Nathans Beer battered fish n Chips was a winner

Nathan my husband and Miceal my friend.

QVC in the morning and Antwerp yesterday

2011-02-10T01:28:00.000-08:00

Off I went on the Eurostar to Brussels... I loved the Eurostar. So much better than flying. It was quick and easy.
I then jumped on a train to Antwerp Zuin. I felt very swishy and business like... I had a meeting at the production HQ of Duc D'o chocolates..I came back with a selection of divine chocolates to taste. I am on QVC tomorrow (Friday) at 11am..Scared moi? Just a little.

I met the owner of Duc D'o, Paul. He seemed nice. I had a tour of the production unite. I wanted to dip my head under the chocolate waterfall. I kid you not...

Antwerp Station


Antwerp

Deep fried meatballs

I wanted to be like a local and order a local dish so I went for the meatballs. If you are ever in Antwerp DON'T EVER ORDER THE MEATBALLS!!!!

Mushy, weird, funny tasting gunk inside. REALLY bad.

So I went for the easy option and it was good...

All in all I had a great trip and the people were very friendly.... More recipe's to come as I am in the mood to bake BIG TIME.!

Brighton cupcakes at MyHotel

2011-01-31T09:26:00.000-08:00

So off we went to the Seaside this Saturday. Nathan driving the new Cocoa Box Van. It is safe to say we were excited...
We had a class to teach and cupcakes to be decorated. I do like the hotel, it is very modern and stylish but we found ourselves missing the Britannia in Hampstead. It has a bit more character. However, can't complain as the room we use at MyHotel Brighton is practically space age.


Nathan setting up the room... I think I was getting on his nerves at this point...


I think it looks quite pretty for a space aage conference room


lovely group of people

After the class we went for a walk around the Lanes. Brighton is so cool. It was freezing though so we decided to go for lunch at a pub. My word... when I say I had the best baked Sea bass of my life I am not kidding. This dish was AMAZING... I didn't even get food envy for Nathan's dish ( I normally want to eat his as well as mine)
The wine was delightful and the bill was good, really good. I am used to North London prices!
Looking at the photo makes me want to drive to Brighton and have it again!


Sea Bass at The Bath Arms. 3-4 Meeting house Lane. 01273 731864

After this ( I'm embarrassed to say) we went and had coffee at a lovely independent coffee shop ( hate the chains) and ordered this:

Pear and Chocolate cake.

Will I ever see a size 12 again??? Not at this rate..... Oh but it was good!

Cupcakes last weekend

2011-01-26T23:57:00.000-08:00

We had lovely classes last weekend! I've not taught classes in a while so it was nice to be back teaching. To be honest Nathan did most of the teaching and I was his assistant...

I made these banana and chocolate cupcake and the first batch were slightly under cooked and the second slightly over...apparently they tasted OK though!

Ingredients
120g plain flour
100g melted, cooled chocolate - stir in at the end.
140g caster sugar
1 tablespoon baking powder
80g unsalted butter, at room temperature 120ml whole milk
2 eggs
2 peeled banana's, mashed
Frosting
300g icing sugar, sifted
100g unsalted butter, at room temperate
50g cocoa powder, sifted
40ml whole milk

Put the flour, sugar and butter in a bowl and mix until you get a sandy consistency
Pour the milk into the flour mixture, beating well until all the ingredients are well mixed. Add the eggs.

Stir in the mashed bananas by hand until evenly dispersed.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for about 20 minutes, or until light golden and the sponge bounces back when touched.

EMPORIUM TEA ROOM AND FANCY GOODS.

2011-01-21T02:28:00.000-08:00

I do love a nice cuppa. We ran out of tea bags the other day and for a few hours I felt what life would be like without a good cup of tea...it wasn't pretty.
In my quest to find the best tea and cake in London Nathan and I started at our local tea rooms.

More tea Vicar?

Emporium tea room and fancy goods

http://www.emporiumtearooms.co.uk/about.html

We had been meaning to go for quite a while as it looks so pretty and when we did finally go it didn't disappoint.
Fresh cakes and wholesome food. A record player playing Billie Holiday!
They also run really cute classes such as sowing and knitting. They offer 'conversational French' and children's parties.

I would go back...the straweberry torte was delicious


Don't mind if I do....

This is where they sell the fancy goods and run the workshops:

Strewberry Torte:

175g ground almonds
175g butter
175g caster sugar
175g self-raising flour
1 tsp ground cinnamon
1 large egg, plus 1 egg yolk
450g strawberries,
icing sugar ,whipped double cream

Preheat the oven to 180C/gas4/ fan 160C. Line the base of a loose-bottomed 23cm cake tin with greaseproof paper and butter the sides.
Mix almonds, butter, sugar, flour, cinnamon, egg and egg yolk in a food processor just until the ingredients are evenly combined.
Spread half the mixture over the base of the tin in a smooth layer with no gaps
Lay the sliced strawberries on top. Add the remaining cake mixture and spread
Bake for 1 hour, but check after 40 minutes - if it is getting too brown, cover loosely with foil. The torte should be slightly risen and dark golden brown when cooked.
Cool in the tin slightly, then loosen the edges with a knife and remove from the tin. Slide the torte onto a plate and sprinkle with a dusting of icing sugar. Serve warm or cold, in wedges with dollops of cream

.*adapted from BBC food recipe.

2 for 1 on cookie class!!!

2011-01-20T01:20:00.000-08:00

http://www.lastminute.com/lmn/pso/catalog/Product.jhtml?CATID=96507&PRODID=873450415

great off on the cookies class!

Chocolate at QVC

2011-01-18T12:56:00.000-08:00

I had my screen test at QVC today. I must say I met some lovely people and they made me feel really welcome.
I'm really excited and looking forward to working with them. I was told I had the gig after my screen test! I was very very pleased.
I am representing a company called Duc d'O Chocolates. They make exquisite chocolates so I am very happy.

Here I am in the QVC lift with one of QVC's presenters ( and owner of http://www.make-chocolates.co.uk )
Miceal Murphy.

I am on the 11th of Feb at 11am!

the cookie class and QVC

2011-01-17T11:20:00.000-08:00

I may have written about the new Cocktail and Cookie class. We are hoping to run a really good offer with Travel Zoo but we are waiting to hear back. As Cookies were on my mind I made some and did a little photo session...
I have a screen test at QVC tomorrow to be the chocolate expert. However, nerves have kicked in and I don't want to go. I worked as a television presenter for many years but I haven't done any telly stuff in a long while.
I am going to go and try to take some sneaky pictures with my phone and blog about it.
The thing is I can talk for hours about chocolate as I teach chocolate making workshops...
Lights, camera...aaaaaaaand ACTION!!!

Today's chocolate class

2011-01-15T06:22:00.000-08:00

Today I taught a chocolate class. My first this year.
I had a lovely time so I hope the guest's did as well.
They made lots of lovely chocolate so I'm sure they had fun.

We are running a great offer that ends soon with Buyagift.com ( copy and paste the link below into your browser)

http://www.buyagift.co.uk/Product/Id/7973/Name/2_For_1_Chocolate_Connoisseur_Workshop

Blueberry cupcakes with butterfrosting

2011-01-14T05:00:00.000-08:00

So you want to be healthy as well as naughty? I understand.

Look no further than blueberry cupcakes. A super food no less. Packed with goodness the humble blueberry is genius. Add it to a cupcake and it's all gone a bit rock n roll.

The cupcake:
150g flour
2 eggs, beaten
vanilla pod or teaspoon of vanilla extract
150g butter
150g sugar

2 tablespoons whole milk
20 blueberry's

What to do?

With this recipe I decided to throw caution to the wind and I put ALL the ingredients apart from the blueberry's in a bowl. I whisked with a hand whisk ( I didn't use the kenwood mixer) until the mixture was at dropping consistency.
I then used a knife to cut the blueberry's in half and add them to the mixture. I did this so the colour would run into the mixture.

I baked in 18 minutes on 150. However, you may need to have your oven higher. Ger to know your oven and it's hot spots. It will make your baking life so much easier.

Tip?
Carefully spoon the mixture into the cupcakes cases as any drips on the edges will burn.

Butterfrosting
250g SOFT butter - must be lovely and soft. You can use salted or un salted.
300g icing sugar

Vanilla - pod or extract
Baby blue food coloring
Whole milk (if mixture isn't fluffy enough)

Place EVERYTHING into a bowl and hand whisk until you think your arm may fall off...it takes ages to get the butterfrosting nice and light.
Failing that do what I do and save up and buy a Kenwood. Put it all in and let the machine do the work. It is worth the price tag.

I used a LARGE STAR tube and a disposable piping bag.

I also made little butterfly's from cutters and baby pink sugarpaste. Well, it is Friday after all.
If you have read this post and do make these please send me an email as no one ever does! thank you...Or even better write a (nice) comment!

Itsthecocoabox@gmail.com - I am taking requests....

Chocolate and raspberry cupcakes with chocolate gnash

2011-01-11T06:14:00.000-08:00

Come to mama! These little treats are so naughty you almost need to go to church after you have eaten one.
Simple to make and LUSH!

The recipe:
150g margarine or butter
150g caster sugar
100g self raising flour
50g cocoa powder
2 eggs
fresh raspberry's

Gnash
200g dark chocolate
300g heavy or double cream

Makes around 10 or 11 cupcakes
Oven - 160
cook for 18 to 20 minutes

How to make.
Cream margarine and sugar so it becomes pale and fluffy
add the eggs
sieve the flour and cocoa powder and slowly mix gradually getting faster.
Lastly add in the chopped raspberry's and stir.

Once the mixture is at 'dropping' consistency then spoon into cupcake cases.

Tip:
If the mixture is thick and not 'dropping' consistency I suggest you add a table spoon of whole milk. Sometimes the cocoa powder can make the mixture a bit dry.

If your oven is really hot cook at 150 (my oven only need to be on 150 to cook them in 18 minutes..)

Allow to cool.

For the Gnash:

Heat the cream in a saucepan on a medium heat. You don;t want to bring the cream to boiling point.
When it is a sneeze away from boiling take off the heat.
Add in the chocolate and gently stir.

Believe it or not I used half fat double cream from M&S.

Leave the gnash to cool then smooth over the cupcakes. Decorate with a raspberry.

Note:
With the left over gnash I am going to keep it in the fridge over night and make truffles in the morning. I will blog this tomorrow...

Our cupcake class

2011-01-10T23:14:00.000-08:00

The Icing On The Cake

Top 3 Things You Need To Know

The Sweetest Thing

How To Be a Domestic Goddess

Learn how to make incredible cupcakes and decorations with absolute ease. Then let loose with sugarpaste, fondant icing, sweeties butterfly cutters and piping bags full of frosting.

Let Them Eat Cake

After you’ve baked and decorated your delicious confections, you’ll be shown how to package them up in a beautiful box, perfect for giving away as presents.
It’s one gift that definitely takes the cake.

What the Critics Say...

'Truly scrumptious'

Vogue

'Surely the ultimate treat for you are your friends'

Cosmopolitan magazine

“The afternoon was so much fun and perfect for people who haven't done cake decorating before.”

Domestic Sluttery

Highgate Village on Sunday Morning

2011-01-09T05:22:00.000-08:00

I went on an hour bike ride today with Nathan. It was tough but felt good after my eatathon over Christmas.
However, I did reward myself with some goodies.
Highgate is so pretty and has some lovely little shops. If you are ever in the area I suggest you check out:

So we started with a lovely cup of tea and an AMAZING black rye bread salmon and cream cheese sandwich.
It was really good! I've not eaten this bread before and it is delicious. It's soft and really tasty.

What a selection of cakes and sweet treats they have on offer!

So this is what we went for:

A melt in the mouth apple strudel

And because we were feeling all healthy and smug as we had a good work out we decided to go for the Portuguese Custard Tart. Let it be known it was crumbly soft and sweet and tasty but I really wanted the chocolate pear tart..As Nathan was paying today he picked. It was still good though.

Another place I would like to visit is this pub but it was a bit early!

Apple Strudel:

Ingredients

680g/1½lbs eating apples peeled, cored and chopped
½ orange juice and zest only
100g/3½oz caster sugar
freshly grated nutmeg to taste
55g/2oz sultanas
6-8 sheets ready-made filo pastry
55g/2oz butter, melted and cooled, plus extra for greasing
2 tbsp dried breadcrumbs

Preparation method

Preheat the oven to 190C/375F/Gas 5.
Place the apple, orange juice and zest, sugar, nutmeg and sultanas into a large bowl and mix well
Brush each sheet of filo pastry with melted butter, then place the sheets of pastry on top of each other onto a large sheet of greaseproof paper.
Sprinkle the top sheet of filo with some dried breadcrumbs, then spoon the apple mixture down the middle of the filo sheet.
Carefully roll the pastry up around the filling like a cigar, using the greaseproof paper to help.
Place the filo roll onto a greased baking tray, brush with any remaining melted butter and cook for 30-40 minutes, until lightly browned and the filling is hot.

Offer on a new class

2011-01-07T04:48:00.001-08:00

We are running a day offer with Living social... It would make a great gift.

The Best Daily Deals in North London - Cocktail & Cookies Class - LivingSocial

Bloody cookies

2011-01-03T10:27:00.000-08:00

I called this post bloody cookies as I walked past a restaurant yesterday called 'bloody french resturant'... I though it was funny. FYI I have nothing against french people....
Today (bank holiday Monday) I was bored so I made some cookies.

Notting Hill gate on Sunday Morning

2011-01-02T08:05:00.000-08:00

It's Sunday Jan the 2nd so not much going on. Nathan and I felt like some chocolate and didn't want to make our own so in the name of 'research' we visited Melt in Notting Hill.

They are famous for inventing the carmel salted truffle for Gorden Ramsey. It is a lovely shop and they are really friendly. They are also happy to let you taste the chocolate ( please note we didn't just start helping ourselves...)

http://www.meltchocolates.com/

How good do they look in the box? Very sylish.

Hello freshly baked BROWNIE!!!!

This Melt hotchocolate is made from 100% cacoa, cream, sugar and a tiny bit if mint. It's really thick but AMAZING!

So after the chocolate fix we decided to go for a Mexican luch. This was for no other reason that we have been watching a zillion episodes of DEXTER and for some reason this makes us want to eat Mexican food....

I had Black beans, glarlic greens and Mexican rice with fried plantein. Lovely.

Nathan had strips of beef with a strange sauce. Not so good. But he said the beer helped to take the taste away....

We then decided to have a look at the Humming Bird bakery. I've eaten the cupcakes in the past and found them ok. Sorry if you love their cupcakes, I don't want to be a hater and I have the book! I just don't think they are as good as the one's we make for the Cocoa Box classes..( I would say that though!)

http://hummingbirdbakery.com/

New Years Day hangover? eat cookies!!!

2011-01-01T00:51:00.000-08:00

Happy New year to one and all!
I did have a bit to drink last night but I also had a fantastic meal at The Bald Faced Stagg in East Finchley.
So I do feel a bit 'delicate' shall we say but I am very excited about another NEW CLASS at the Cocoa Box. www.thecocoabox.co.uk

Its COCKTAIL AND COOKIES.

So lets have a go.

COOKIE MIX - makes around 30 small cookies.
Prep time 6 mins - cooking time - 10 mins

140g caster sugar
250g butter, soft
One egg yolk
300g flour
Vanilla to taste.

Combine the butter and sugar in a large bowl:

Add the egg yolk and mix in. Add the flour and mix. You may wish to get down and dirty by using your ultra clean hands.

Roll out dough and use cutters or freestyle some shapes:Please on baking try with parchment.

Bake and cool. I like to mix pretty colours with the royal icing and I also use piping bags. You can make these out of parchment or if you are feeling lazy, like moi use disposable one's.

I also like to use sugarpaste to decorate. It gives a fantastic finish

Decorated cookies - they taste LOVELY. Try! They are easy to make but keep an eye on them as its easy to burn them. We will be running a special offer with Living social on the 7th of Jan...