Welcome to Beff’s Kitchen Nightmares.
I won’t lie; I’m a disaster in the kitchen. I’ve been known to put food in the oven and not actually turn it on, set a croissant alight under the grill and completely mutilated a fried egg, therefore when I decided to bake, I also decided that the oven wasn’t going to be involved. Quite embarrassing that at 19-years-old I can’t use the oven, the iron or the washing machine, but hey-ho, I get by.
I’m going to tell you now – if you never had cornflake cakes in primary school – you had a deprived childhood. These always remind me of being little so I was super excited to make them.
I’m going to be brutally honest and tell you that even something as simple as cornflake cakes went completely wrong at first, but I had a back-up and they turned out okay in the end. Here’s my kind-of step-by-step guide to cute Easter-y cornflake cakes.
All you need:
- Cornflakes (Kellogg’s)
- Chocolate (Cadburys)
- Mini Eggs (of the chocolate variety)
- Some sort of tin/case to set them in
Firstly, I melted chocolate and butter over the stove… or at least attempted to. I burnt 330g of chocolate and it pained me to throw the crumbly mess in the bin. Step 1 – fluffed up.
Attempt 2 was to blitz some chocolate (220g) in the microwave for about a minute – it wasn’t perfectly smooth but I wasn’t taking any chances with burning this lot as it was my back-up choccy.
I had measured out 100g of cornflakes, but it was way too much (stupid online recipe), so I just threw in however much I thought looked enough – two handfuls maybe? Three? Guesswork is key in my cake-creating. Can’t remember the last time I looked at a cheesecake recipe but they always tend to turn out alright.
Mix the cornflakes in the chocolate until smothered in it.
It was at this point that I realised I didn’t have any cupcake cases, however I brought some Easter egg mould for my niece to melt chocolate into, which I figured would do the trick just as well.
I spooned the mix into these six little moulds and then popped them in the fridge for about 20 minutes before taking them back out. I wanted to decorate them with mini-eggs, so I waited until the chocolate was still slightly melted so that they would stick. I used Galaxy’s Golden Eggs (absolutely beautiful to look at!) and some white chocolate Milkybar Mini Eggs too; I’d never tried either of these until today and they are absolutely delicious.
Mandatory step: LICK THE SPOON.
I left these in the fridge for another 40 minutes until they went solid. They popped straight out of the silicon mould which was really handy, and also sat flat as well. I added on some little yellow chicks from Home Bargains for some extra Easteriness.
Attempt 2 went really well (if I do say so myself), and I’d be quite excited to make more of these now that I have my method down. Definitely a quick and easy make, so would be perfect to do with little ones around Easter-time to get them excited – or just make them for yourself and eat them whilst watching The Walking Dead, like I did.