Who wants to dive in head first?
You don’t just have to bake cakes in the your Giant Cupcake Tin – time to get them out from languishing in the back of the cupboard and put them to some inventive uses.
And if you haven’t already got a tin, I think I may have convinced you this week to give it cupboard space! You can get your hands on the Wilton tin in The Pink Whisk Shop as a special deal with both my books – The Busy Girls’ Guide to Cake Decorating and The Pink Whisk Guide to Cake Making for good measure too, you’re going to have to be quick we’ve only got a few left!
Cookie Dough Shell
115g butter, softened
140g caster sugar
1 egg, large
1 tsp vanilla extract
315g plain flour
1/4 tsp baking powder
100g chocolate chips
250g dark chocolate
1 tbsps golden syrup
50ml double cream
1 litre of ice cream
20g chocolate chips
Ice cream wafers
To make the cookie dough cream together the butter and sugar
Add the vanilla extract and the egg and beat well.
Work in the flour until the dough is starting to come together.
In go the chocolate chips and mix/knead until it’s all evenly combined.
Now, if your egg was a little on the smaller side you could end up with a dry dough, if that’s the case add 1 tbsp of milk and work it in until the dough is soft and supple. Too dry and it’ll crack all over the place and you’ll be tearing your hair out!
Prep the base section of the Giant Cupcake Tin, greasing it well.
Lay out a double thickness of clingfilm on your worksurface.
Roll out the dough on top of the clingfilm into a rough circle. The chocolate chips in the dough will stop you from rolling the dough too thinly and it should end up just the right size if you keep it to a rough circle.
Now pick up the clingfilm rather than the dough and flip it over onto the cupcake tin, clingfilm side should be uppermost.
Gently start to work the dough, still attached to the clingfilm into the tin, easing it down to the bottom.
The clingfilm really helps getting it in andmanoeuvring it about and stops the dough from ripping and splitting.
Once it’s in, carefully peel away the clingfilm and remove it completely.
Start to neaten out the cookie dough bowl, pressing it into the tin to shape the sides and neatening up any folds. If the dough is sticking to you lightly dust your hands with flour. Using some of the overhanging dough add a ring around the base the strengthen up the bottom.
Trim away the excess at the top using a pair of scissors or a sharp knife.
Neaten up the trimmed edge using your fingertips.
Once you’re happy place it in the fridge to chill for 30 minutes until firm.
Preheat the oven to 180c (fan)/200c/Gas Mark 6.
Gather together the trimmings and roll them out again, this time cut out small round biscuits and place them on a lined baking tray.
As soon as the oven is ready these little biscuits can be baked in the oven for 6-8 minutes until very lightly golden brown around the edges. Allow to cool a little on the tray before transferring to a wire rack to cool completely.
Once the cookie dough bowl is firm line the inside of the case with a double sheet of foil ( try to stop the foil creasing into the dough, keeping it as smooth as possible in the base and sides) fill with baking beans.
Bake it in the oven for 15 minutes.
Take it from the oven and scoop out the majority of the baking beans with a large spoon, gather together the foil and carefully remove from the centre. Remember that the inside is soft and if you try and get it out all in one go it will most likely rip a hole in the bowl.
Back into the oven for another 15 minutes.
Once baked allow the cookie bowl to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely.
Now you can prep for filling and serving. I like to scoop the ice cream into balls and keep it in the freezer for a quick assembly.
To make the chocolate sauce, gently melt together the butter, chocolate and golden syrup.
Stir through the double cream and transfer to a jug or container until you need it. This will set when cool but can be quickly warmed through back to a liquid state in the microwave or small pan when you’re ready to serve.
To serve simply fill the cooled shell with the mini chocolate cookies, scoops of ice-cream and extra chocolate chips. Top with some ice-cream wafers and a a good generous amount of warmed chocolate sauce!
Ruth Clemens, Baker Extraordinaire
Meet me down the aisles of The Pink Whisk Shop – for all sorts of cake decorating and baking delights!