Prep
45 minsBake
20-25 minsServes
8 to 10Difficulty
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!
Kim Joy’s Out of this World Bake
Mix all the wet ingredients in order, mix, then add in the dry and mix again.
Bake in a 23cm round tin at 160C (fan) for 35-45 minutes.
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.
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.
Use your favourite buttercream recipe for the frogs, mixing in a little green food dye.
Ingredients – 8 items
1
Fairtrade Tate & Lyle Golden Caster Cane Sugar
Lyle’s Golden Syrup
Plant-based milk
White wine vinegar
Or lemon juice
Oil
Self raising flour
Cocoa powder
Unsweetened
Baking powder
Egg whites
or 110 ml Aquafaba
Tate & Lyle Fair trade Icing Cane Sugar
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Find the recipe via link in our bip ☕️
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Want to give them a try? Find the recipe via link in our bio 🥣
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Key initiatives funded by our Fairtrade Premium have included a programme focused on female empowerment by The Progressive Sugarcane Producers Association. This pilot project engaged women across four communities in Belize, providing them with essential skills in financial literacy, economic opportunities, and hands-on training.
These women, including Elsa Perez, learned to manage their sugarcane revenues, explore small business entrepreneurship, and diversify their income sources.
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