Post reply

Welcome to PogoCheats Forum.
Log in
Sign up

PogoCheats CommunityDownload Cheats | Club Center | Pogo Help
Pogi Constellations | Anagram Solver
Pogo Daily Checklist

November 03, 2025, 01:31:31 PM

This week's Club Pogo challenges!
Phlinx II : Drop 580 purple stones this week!
Tri-Peaks Solitaire HD : Open 24 chests this week!
Wheel of Fortune : Guess 170 consonants correctly in classic round this week!

Main Menu

PogoCheats Forum
► Creative Corner
► What's Cooking?
► Post reply ( Re: Easy peasy - Frosted white chocolate Easter cake (as its close to easter) )

Post reply

The message has the following error or errors that must be corrected before continuing:: Warning: this topic has not been posted in for at least 120 days.
Unless you're sure you want to reply, please consider starting a new topic.

Note: this post will not display until it has been approved by a moderator.

Name
Email
Subject

[quote author=nicendcute86 link=msg=594413 date=1300951376]
INGREDIENTS

250g butter, plus a little extra for greasing 
140g white chocolate , broken into pieces 
250ml milk 
1 tsp vanilla extract 
250g self-raising flour 
¼ tsp bicarbonate of soda 
300g caster sugar 
2 large eggs, lightly beaten

FOR THE FROSTING
 300g tub Philadelphia cream cheese 
85g butter, softened 
100g icing sugar, sifted 
mini eggs, to decorate

1.Heat oven to 160C/fan 140C/gas 3. Grease a deep 23cm cake tin and line with greaseproof paper. 
2.Place the butter, white chocolate, milk and vanilla extract in a small saucepan, heat gently, stirring, until melted. 
3.Mix flour, bicarb and sugar in a large bowl with a pinch of salt, then stir in the melted ingredients and eggs until smooth. 
4.Pour the batter into the tin, then bake for 1 hr, or until the cake is golden and a skewer inserted into the centre comes out clean. 5.Cool in the tin. Once cool, the cake can be wrapped in cling film and foil, then frozen for up to 1 month. 
6.To make the frosting, beat together the Philadelphia, butter and icing sugar until smooth. Spread over cake, decorate with mini eggs. nom nom nom enjoy  tumbsup.gif
[/quote]

Other options

Return to this topic
Don't use smileys

Verification:

Please leave this box empty:

Shortcuts: ALT+S post or ALT+P preview

Topic summary

Posted by CindyLouWho

- March 24, 2011, 12:36:55 PM

Looks real good but the measurements throw me off, lol.

Posted by nicendcute86

- March 24, 2011, 12:22:56 AM

INGREDIENTS

250g butter, plus a little extra for greasing
140g white chocolate , broken into pieces
250ml milk
1 tsp vanilla extract
250g self-raising flour
¼ tsp bicarbonate of soda
300g caster sugar
2 large eggs, lightly beaten

FOR THE FROSTING
300g tub Philadelphia cream cheese
85g butter, softened
100g icing sugar, sifted
mini eggs, to decorate

1.Heat oven to 160C/fan 140C/gas 3. Grease a deep 23cm cake tin and line with greaseproof paper.
2.Place the butter, white chocolate, milk and vanilla extract in a small saucepan, heat gently, stirring, until melted.
3.Mix flour, bicarb and sugar in a large bowl with a pinch of salt, then stir in the melted ingredients and eggs until smooth.
4.Pour the batter into the tin, then bake for 1 hr, or until the cake is golden and a skewer inserted into the centre comes out clean. 5.Cool in the tin. Once cool, the cake can be wrapped in cling film and foil, then frozen for up to 1 month.
6.To make the frosting, beat together the Philadelphia, butter and icing sugar until smooth. Spread over cake, decorate with mini eggs. nom nom nom enjoy