Tomas' Lightning Sherbet Sticks
Ingredients
1. 1 teaspoon of citric acid
2. 1 teaspoon of baking powder
3. 2 teaspoons of icing sugar
4. 3 teaspoons of jelly crystals
5. Licorice black or red
6. water
Tools
l Small bowl
l Measuring spoon
Method
1. Put all the ingredients into a bowl except the
licorice and water
2. Mix well
3. Wet the licorice in water
4. Cover the licorice in sherbet
5. Enjoy
Imogen's Deadly Delicious Chocolate Mousse
Ingredients:
- 100 g dark chocolate (at least 70% cocoa) broken up in
pieces
- 300 ml double cream
- 50 g caster sugar
- 1 large white egg
- Chocolate shavings to garnish (optional)
Tools:
- Hand-held electric mixer
- Bowl inside another bowl filled with ice water
- Scale
1.
Break the chocolate
into small pieces and set aside.
2. In a small saucepan heat half the cream until
it begins to boil.
3. Turn off the heat, add the chocolate pieces and stir
until the chocolate has melted and the mixture is smooth.
4. Pour mixture into a bowl set
over a large bowl of iced water and add the rest of the cream.
5. Using
a hand-held electric whisk, beat the mixture to soft peaks. Remove the bowl
from the iced water.
6. Separate
egg white into a bowl.
7. Whisk
the egg white with a hand-held electric beater until stiff peaks.
8. Add
the sugar, a tablespoon at a time, and continue whisking to a soft
meringue.
9. Carefully
fold the meringue through the chocolate mixture.
10. Garnish with chocolate shavings.(optional)
11. Enjoy!
Adin’s
Super Easy Fantastic Elastic Milkshake
Ingredients:
- Sugar
(1 table spoon)
- Coco
(1 table spoon)
- Milk
(as much as you want)
Directions:
1:
Pour milk in cup
2:
Add coco in and shake
3:
Add sugar and shake once more
4:
Pour in cup and drink your enjoyable milkshake
Matthew’s Delicious Mouth-watering Breathtaking Chocolate Cake
Ingredients:
- 125ml
cocoa
- 250ml
hot water
- 500ml
self-raising flour
- 10ml
baking powder
- 3ml
salt
- 375ml
sugar
- 125ml
oil
- 4
eggs
- 10ml
vanilla essence
- Preheat
the oven to 180◦C. Grease a large baking pan well.
- Dissolve
the cocoa in the hot water and allow to cool.
- Sift
the dry ingredients into a mixing bowl.
- Beat
the oil, eggs and vanilla essence into the cooled cocoa. Pour into the dry ingredients and mix well.
- Transfer
the batter to the prepared cake pan and bake for 35 minutes, or until a skewer
inserted comes out clean. Cool
completely before icing.