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Kim Joy’s Out of this World Bake

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Prep

45 mins

Bake

20-25 mins

Serves

8 to 10

Difficulty

Hard

About

Join Kim-Joy on a baking adventure with "Out of this World Bakes," where delightful and imaginative recipes bring a touch of magic to your kitchen!

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Instructions
Ingredients
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Kim Joy’s Out of this World Bake

Step 1

Mix all the wet ingredients in order, mix, then add in the dry and mix again.

Step 2

Bake in a 23cm round tin at 160C (fan) for 35-45 minutes.

Step 3

For the mushrooms, use my quick and easy method of making meringues, Put both ingredients in a bowl, and whisk until it reaches stiff peaks. Pipe tall thin stalks, and pipe mushroom head shape (use your finger dipped in a little water to press down the tip) Use melted chocolate to stick together, then a dusting of cocoa powder.

TOP TIP

There’ll be extra meringue cause it’s hard to make a very small quantity - just bake up the extra for your additional snacking and dessert needs. Bake for 1 hour 30 minutes at 100C.

Step 4

For the jelly river: use blue jelly but use half the amount of water specified on the packet. You can use gelatine or vegan jelly.

Step 5

Use your favourite buttercream recipe for the frogs, mixing in a little green food dye.

Ingredients – 8 items

Serving

1

Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

170 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

55 g
Almond-milk

Plant-based milk

300 ml

White wine vinegar

Or lemon juice

1 tsp
Olive-oil

Oil

110 ml
Flour

Self raising flour

210 g
Cocoa-powder

Cocoa powder

Unsweetened

35 g
Baking-powder

Baking powder

1 1.5 tsp

Egg whites

or 110 ml Aquafaba

3
Fairtrade Cane Icing Sugar

Tate & Lyle Fair trade Icing Cane Sugar

220 g

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