Orders from the CEO of the cake club

So yesterday I had a message on Facebook...

Hello

The CEO of the Cake Club is BACK!!!!!

I just thought I would let you know I'm back working with the team now, so any time you feel like making another batch of your wonderful cakes, they will be very welcomed.
Hopefully they will actually make it to the office without 'you-know-who' tampering with them. LOL
Take Care
Simon x

Bit forward I thought but when the CEO gives an instruction one must step to it! So I decided to make a batch of brownies for the cake club. I had to have one myself, just for quality control purposes and I have to say they were mighty fine. The raspberries (which were from the parentals last summer crop) were lovely and tart next to the dark chocolate.

I had a very bad night with pain last night, spent most of it in the bath and sadly I didn't think to fetch a medicinal brownie and now they've all gone off to work with Mr Lardshow! Darn it! 

So here's how to make the brownies...

INGREDIENTS

100g dark chocolate chunks,

50g milk chocolate chunks,

125g salted butter,

200g soft brown sugar,

2 eggs,

70g plain flour,

25g cocoa powder,

100g raspberries, 

METHOD

1. Heat the oven to 180/160 fan/gas 4 and line a baking tray with parchment paper. Do not use a stupid brownie tin like I did, it's impossible to get the brownies out!

2. Gently melt the butter, sugar and chocolate in a pan. Remove from heat.

3. Stir the eggs one by one into the chocolate mixture.

4. Sieve the flour and cocoa powder and stir in. 

5. Add half the raspberries and scrape the mixture into the tray.

6. Scatter over the remaining raspberries and bake in the middle shelf for 30 minutes. Cool before slicing into squares. Enjoy!

Allo. Allo. Allo.

Listen very carefully, I shall say zis only once...

For those of you that are follicaly challenged, or needing to have a handy disguise to confuse the Gestapo in an old BBC sitcom or if you just fancy a change to what you see when you look in the mirror, I have the perfect solution.
Moustache biscuits!

Aren't they fabulous? The cutter for these is actually supposed to be used to do fried eggs but I thought I'd use them for biscuits instead.

You make your biscuits as normal and then you make a thick paste using icing sugar, water and your choice of moustache colouring. You use this paste to make a line outline around the biscuit. Make sure to join the line up well. If there's a hole you'll end up with a leak and no one wants a leaky moustache!

I used one of my small icing bottles for the outline and a new squeezy bottle that Mr Lardshow's mummy got for me for the next part.

Once the outline is completely dry you make a slightly thinner icing. It needs to be the consistency of custard. Now I don't like custard so I like to say it needs to be the consistency of cheese sauce. Use this icing to flood the biscuit, I use a cocktail stick to gently push the icing into the corners.

Leave to dry, package up and send them off to work with Mr Lardshow for the official cake club tasters to try. Enjoy boys!