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tubby1961
Over 90 days ago
Straight Male, 65
0 miles · Warwick

Forum

The following are treats I make for Christmas and they are very popular.

Bailey Balls


Ingredients
1 cup crushed Plain Biscuits, ¼ cup Sultanas, ½ cup Icing Sugar, 1 tablespoon Cocoa, ¼ cup Baileys Irish Cream, 1 tablespoon Honey, 1 tablespoon Water, ½ cup Coconut.
Preparation
Mix all the ingredients well together, roll into balls and coat in coconut. Chill.

Rum Balls


Ingredients
1 can Condensed Milk, 10 crumbed Weet-bix, 12oz chopped Mixed Fruit, 3 tablespoons Cocoa, 2 tablespoons Rum (can go a little heaver if you like, I do).
Preparation
Mix all ingredients together, roll into balls and coat in coconut. Chill.
White Chocolate Cake


Ingredients Cake
400g chopped Butter, 500g chopped Cadbury Dream White Chocolate, 2 cups Caster Sugar, 2 teaspoons Vanilla Extract, 4 lightly beaten Eggs, 2 cups sifted Plain Flour, 2 cups sifted Self-raising Flour.
Icing
600g chopped Cadbury Dream White Chocolate, ¾ cup Thickened Cream.
Preparation Cake
This cake is best made 5-14 days ahead as it gets moister with time.
Preheat oven to 150 degrees C. Grease and line a 8.5cm deep, 22.5cm square cake pan. Combine butter, chocolate and 400ml water in a large heatproof, microwave-safe bowl. Microwave uncovered on high for 3-4 minutes, stirring every minute with a metal spoon, or until smooth. Add caster sugar and vanilla to chocolate mixture. Stir to combine and add eggs. Mix well. Sift flours together over chocolate mixture and stir until well combined. Pour mixture into prepared pan and bake for 1hr 50 minutes to 2 hours or until skewer inserted into the centre has moist crumbs clinging. Allow to cool completely in pan. Carefully turn cake out and wrap in cling wrap, then in foil. Store in an airtight container at room temperature for 5-14 days.
Icing
One day before serving, combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave uncovered on medium for 2-3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Refrigerate for 1 hour, stirring occasionally with a metal spoon, or until thickened to a spreadable consistency. Using a serrated knife, cut cake in half. Place base on serving plate, spread 1/3 ganache (icing) over the base and sandwich together with top half. Spread remaining icing over top and sides. Set aside for 24 hours to set. To serve, cut cake with a warm knife to prevent icing from cracking.
Variation
1. You can halve the ingredients and bake in a 6cm deep, 20cm round cake pan at 160 degrees C for 55-60 minutes.
2. You can double the ingredients and bake in a 7.5cm deep, 30cm square cake pan at 160 degrees C for 2.5-3 hours.

Sorry for the long post but this cake is worth it, I'm always been asked to make it for birthdays. The temperatures used are in Celsius so some of you will have to adjust them to suit your needs. Also I find that you really need more chocolate for the icing as the quantities listed above just don't cover it enough.
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