I picked up a few outdated novelty cake recipe books during my Mofo research. I love these, they’re some of my favourites. They don’t include fancy piping or fondant work but the recipes use different ingredients in an imaginative way to create impressive masterpieces. In some ways I think this is more impressive than the decorating skills most commonly used today which is why I felt a bit intimidated by these books. I can pipe buttercream on cupcakes and it looks great but that’s all I know.
I thought I’d get started on Sainsbury’s Novelty Cakes and other Novelty Food. There were some terrifying cakes in this book. I didn’t feel up to making a gingerbread house or to build a jack-in-a-box out of sponge. I did see something cute and simple that I was eager to try though
- 1 tbsp oil
- 50g popping corn
- 2 tbsp dessicated coconut
- 2 tbsp sesame seeds
- 2 tbsp rice syrup/golden syrup (I originally used Sweet Freedom but don’t think it was thick enough, more on that later)
- 50g marzipan
- Heat the oil in a pan, add the corn, cover and cook gently until the corn has stopped popping. Put aside in a bowl.
- Mix together the coconut and sesame seeds
- Place the syrup in a pan and bring to the boil. Remove from the head and add the popcorn and half of the coconut mixture
- Take a tablespoon of the mixture and press firmly into a body shape with a pointed head, then toss in the remaining coconut mixture. Repeat to make 15 mice.
- Press out 30 ears, mould 30 eyes, 15 tails and 15 noses. Press in position.
Awww….they are quite cute though….
Check out these yummy looking Savoury Grits from Vegan Gourmet Caravan and these Pumpkin Waffles with Rum Butter over at Easy Vegan. They both look so good and are bookmarked in my recipes folder ready for post Mofo cooking!