Time for Something New!

 I have always believed in the fact that trying new things is good and I've been thinking that in order to make my blog more accessible for different people I am going to start posting some of the crafty creations I do in my spare time.

If you have taken the time to read my 'About' page (and I can tell you now it won't have taken you much time as it is virtually non-existent!) then you will know that I briefly mentioned my passion for all things crafty! Therefore it won't come as a surprise to you that I am choosing to make this addition to my blog after such a short time of being here!

Most of these posts won't include a tutorial but they will be more about what I have made, why I have made it and who it is for. However that's not to say there won't ever be a little crafty tutorial here and there.

My name, despite it being 'Oven of Secrets' and therefore nothing to do with crafting, will be staying the same as the blog will continue to be mainly cooking/baking recipe style posts.

Another reason I have decided to make this change is because I am aware that I do not post on my blog much at all and this is probably because being able to find time to bake does not come as often as finding time to craft. Due to the fact you can start a craft project one day and finish it the next day, week or even month. Adding this little craft corner to my already 'DIY' style blog will simply enable me to be able to share more of my loves with you.

I hope you will share my opinion on this being a good opportunity for 'Oven of Secrets'.

I personally cannot wait to see where it takes us!

xxx

(Source)

Easter Cake

I will apologise now for how late this post is as I know Easter has now well and truly gone, however I still felt it would be nice to post this Easter Cake... After all there is always next year!

This cake is by no means a complicated one, in fact, it's very much the opposite. My mum, after giving up chocolate for Lent was desperately in need of a slice of chocolate cake...so, no prizes for guessing, I made one!

The only thing that makes my cake 'Eastery' is that i have decorated it using mini eggs therefore if you want to use this cake for another occasion it would be very simple to change and adapt the decoration to suit the situation.

Also I would not normally encourage using a mixer, however in this recipe, for the frosting I myself do. I don't believe there is anything wrong with mixers and they are perfectly good at their job but I do think it takes away the whole 'DIY' approach of baking which does after all add to the fun. The large quantity of frosting in this recipe, I feel requires the use of the dreaded mixer but at the end of the day it is up to you and your personal preferences. 

Makes: 1 large, round cake

Ingredients:

Cake:

2 18cm/7inch cake tins

225g self raising flour

225g caster sugar

225g butter

4 tbsp cocoa powder

1 tsp baking powder

4 eggs

Decoration:

600g Icing Sugar

200g Butter

80g Cocoa Powder

80ml Milk

Mini Eggs (enough to go round the outer edge of the cake)

Directions:

For the cake:

• Preheat the oven to Gas Mark 4 
• Prepare the two tins by greasing with butter and then lining the bottom of the tins with baking paper.
• Add the flour, sugar, butter, cocoa and baking powder into a bowl.
• Mix together.
• Add the eggs (one at a time) stirring thoroughly each time.
• Once all the eggs have been added, keep stirring until the mixture is of a smooth consistency.
• Spoon equal amounts of the cake mixture into the prepared tins. 
• Cook in the oven for 25-30 minutes or until a skewer, when stuck into the cake, comes out clean.
• Once cooked, leave to cool on wire racks.

For the frosting:

• In a mixer place all the ingredients (from the decoration list-apart from the mini eggs)
• Turn on the mixer, slowly at first, and then gradually increase the speed. For this I cover the mixer with a tea towel to prevent a cloud of icing sugar and a mess!
• The frosting should be smooth and reasonably easy to mix.

For the assembly:

• Place one of the cakes onto a flat cake board, sandwich the cakes together using around half of the frosting.
• Use the other half of the frosting on the top of the cake, making sure it is spread smoothly and evenly.
• Place the mini eggs all around the edge of the cake.

Enjoy!

Rice Crispy Crunchie Bars

Another easy recipe! It appears that I am quite fond of the things that don't actually require use of the oven... despite the fact my blog is called 'Oven of Secrets'! I promise something that requires the use of the oven will be coming soon.

So, 'Rice Crispy Crunchie Bars' inspired by 'Rice Crispies Squares' that are actually cuboids which is something that I don't think I will ever understand!

Makes: 12 squares

Ingredients:

4oz butter

4oz marshmallows

4oz dairy toffees (I use the individually wrapped toffees that you can buy very                         cheaply at the supermarket)

7oz Rice Crispies

Directions:

• Line a tin with baking paper (I use a 10x6.5 inch tin)
• Put butter, marshmallows and toffees in a large pan and melt on a low heat stirring all the time.

• Once everything is fully melted, stir in the rice crispies.
• Press mixture down into the prepared tin and place in the fridge to set.
• Once set completely, turn out of the tin and cut into squares, a size of your choice-I do 12 squares.

Enjoy!