All of the decorations are completely optional – but I love this style of cake! To make a smaller version of the cake, use: I’m only new to baking and a complete novice. So far I have baked your millionaire shortbread, crunchie cake, cream egg brownies and milky bar cheesecake. All tasted delicious 😋 thank you!

If you find at any point in time that this recipe might be too sinful for you, then I've got a great alternative. Although, admittedly the most sinful dessert I've ever made was the slow cooker Nutella fudge (don't dare to look at the calories in this dessert). Totally worth it! Microwave the Malteser spread for 30-40 seconds and stir it. Add to the filling and beat until the filling is smooth and creamy. For this particular one, I thought I would go for a bit more of semi-naked style cake. Partly because I couldn’t be bothered to do the buttercream in the fully covered way, and partly because I really actually like the look of it!It’s not to everyones taste, but I love it. My Easter piñata cake is basically the same, but with the different buttercream flavour. Hold off on the vanilla essence and let the Baileys do the magic for you. Are you willing to make a Baileys version? Nutella and Maltesers cheesecake recipeThe most recent was the milkybar cheesecake yesterday which was a kind of practice run for this malteser cheesecake for Easter Sunday dinner next week. I had never made cheesecake before. I used your valentines cheesecake for 2 receipe and added 150g of milky bar white chocolate (I made 4 portions so doubled everything) the cheesecake was delicious but we couldn’t taste the white chocolate at all. Also I used mascapone for this one. Do you think I needed more white chocolate? I melted it, left it to cool and added it before the double cream. Serve immediately and prepare to swoon! This cheesecake is very rich so I recommend small slices… Keep any leftover cheesecake in the fridge for up to three days. TIPS FOR THE PERFECT NO BAKE CHEESECAKE If you opt for adding this cream cheese frosting as an exterior layer to your Maltesers cheesecake, there are a few things you will need to do.

I did find that I had to use a large open star nozzle to pipe the buttercream on top of the baked cake and the end result didn't look anywhere near as polished as it did in my head. When I discovered Maltesers spread, I knew it would make an amazing buttercream. It's a chocolate spread filled with crunchy malt pieces and it inspired me to make these Malteser Teaser Cupcakes! They have an indulgent chocolate sponge, topped with creamy and silky Maltesers buttercream, and a Maltesers Teaser chocolate on top. They are Maltesers Teaser heaven! Ingredient Tips & Equipment Information To make the base, mix crushed malted milk biscuits and melted butter together. Press them into the base of a springform tin. For the filling, mix cream cheese and icing sugar together using an electric mixer until smooth.

You can see from the slices of the cake that its super chocolatey, and I love that. I use the malt powder in the cake as well to get a hint of the flavour, but you can easily leave it out if you want.I know that Victoria sponge style cakes have 400g of dry ingredients (flour and/or cocoa powder), and technically this one does… apart from the Malt Powder. Adding this in after this makes the cake mix denser, but it makes it more madeira like.

You may not know, but most marshmallows contain beef or pork gelatine, which makes them unsuitable for vegetarians. However if you use gelatine free marshmallows like I have, then the recipe will be suitable for vegetarians. My favourite brand is Freedom Mallows, but there are now several gelatine free brands available. Can this recipe be made gluten free? Who can resist a finger of fudge? All you need is three ingredients – and the willpower to wait while they set in the fridge!Take off the heat and pour the mixture over the shortbread layer. On a flat surface, shake the tin a little to get the caramel to evenly distribute. Great bakes start with great ingredients. Here’s everything you need to know about the fundamentals needed for this recipe… For the biscuit base Melt 100g of milk chocolate and 100g of white chocolate in two seperate bowls/jugs in the microwave in 20 second bursts.

Add the caster sugar, malt powder and vanilla and beat until everything has dissolved. (It should be shiny and not be grainy at all.)

Recommended Equipment and Ingredients*

You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100ml of water). If you have a 1lb loaf tin, simply halve the ingredient amounts.