3 variations of cornflake cakes (Cornflake Cakes)

Name: i_am_joy

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Product:	Cornflake Cakes
Date:	14/07/08 (186 review reads)
Rating:

Advantages: Delicious and simple to eat, very easy to make

Disadvantages: The calories and fat doesn't bear thinking about

My nine year old granddaughter has just started to become interested in cooking so I thought the best way to encourage her would be to start her off making chocolate cornflake cakes as they are simple to make and taste delicious. In the past few weeks we have adapted the standard chocolate and cornflake recipe to ring the changes.

BASIC CHOCOLATE CORNFLAKE CAKES

200g chocolate - I usually use Dairy Milk but Scot Bloc works just as well
200g cornflakes - Do make use of cheaper supermarket own brand cornflakes, I promise you will not notice the difference even if you use the no frills types

Melt the chocolate in a bowl suspended over hot water. The trick is to break the chocolate into as small pieces as possible and keep it moving in the bowl to melt it as quickly and smoothly as possible.

Stir in the cornflakes, making sure they are all properly coated in chocolate and you need the cornflakes to be sticking together. If this isn't happening you need to quickly melt some more chocolate because there isn't enough on the cornflakes.

I'd suggest using a thick plastic spoon to stir in the cornflakes as this will not break them up as much as a metal spoon.

Place equal amounts into paper cake cases, leave to cool and then pop into the fridge until the chocolate has set and your cakes are nice and crispy.

WHITE CHOCOLATE CORNFLAKE CAKES

230g good quality white chocolate - Milky Bar works beautifully
200g cornflakes - Again, absolutely any cornflakes will do
50g mini marshmallows

Melt the chocolate as detailed above.

VERY QUICKLY stir in the cornflakes and mini marshmallows, you need to be quick for this one because you do not want the marshmallows to soak up too much of the chocolate otherwise there will not be enough to cover the cornflakes.

Let these set at room temperature and serve. The marshmallows will stay soft and the texture is gorgeous next to the crispy cornflakes.

SPECIAL CORNFLAKE CAKES

200g dark chocolate - Well, it has got to be Green & Blacks, hasn't it?
250g cornflakes - Use Kelloggs for this one, of course!
75g unsalted butter
6 tablespoons of golden syrup

Melt the chocolate, syrup and butter in a large deep saucepan.

Add the cornflakes and give it a good stir. Use lots of elbow grease to stir this mixture as the syrup makes it quite hard to stir.

Place equal amounts in paper cake cases and put straight in the fridge to set.

I hope you enjoy these nice simple cakes, I know I do. I always have to send a box full home with my granddaughter otherwise I'd eat them all.

Summary: Delicious fun cookery classes.