When I made these nuggets and gave them to my hubby to enjoy he wouldn't touch them thinking that am really giving him chicken to eat. Then I told him this a April Fools Food Prank he looked at me quite believable wondering whether I am speaking the truth.
After eating one he looked at me stunned, since they looked exactly like Mac chicken nuggets. Do try this prank on your kid's or friends and see their reaction.
Ingredients For The Nuggets Vanilla Pound Cake - cut into squares 8 - 10 Biscuits - coarsely powdered ½ Cup Vanilla Icing - I used ½ Cup Icing Sugar + 1 -2 Teaspoons Milk For The French Fries Pound Cake Slices Crinkle Cutter
Method
Place the biscuits in a zip lock bag and crush them with a meat mallet to get coarse crumbs. Transfer crumbs to a bowl. Keep aside.
Get a store-bought vanilla pound cake or make your own ( I made eggless vanilla pound cake ) and ¼" thick squares or nugget shapes. Reserve some slices for fries later.
Make the icing adding a teaspoon of milk at a time to make a coating consistency icing. Dip the nuggets into vanilla icing evenly until all the cakes slices / nuggets are evenly covered. Place them on a wire rack to remove the excess icing.
Carefully pick up one nuggets at a time and dredge in the crushed biscuit powder. Return to the wire cooling rack to harden. Serve with jam of your choice. Cut reserved slices with a crinkle cutter to make fries.
April Fool's Day Chicken Nuggets are ready! Labels: April Fool's Day, Chicken, Nuggets, French Fries, Pound Cake, Icing Sugar, Sunday Funday
This Swirl Biscoff Bundt is showstopper for any occasion. It's moist, soft bundt, the swirls look so beautiful and it springs back to the touch. This bundt cake can be made one day in advance. Let cool completely and store at room temperature overnight. Add the glaze an hour before serving. Un mould the cake when it is hot or else the Lotus spread gets stuck to the pan sides.
My bunt did crack while un moulding since I removed it when cooled completely. Camouflaged it with the glaze so not very noticeable. Made this cake for our wedding anniversary. Ingredients For the Cake275 Grams All Purpose Flour 3/4 Teaspoon Baking powder 1/4 Teaspoon Baking soda 1/2 Teaspoon Salt 140 Grams Butter 175 Grams Caster Sugar 1/2 Tablespoons Vanilla essence 3 Eggs 200 Ml Buttermilk 1/2 Cup Heaped Biscoff /Lotus Spread For the Glaze 1 Tbsp Unsalted Butter - melted A Pinch of Salt ½ Teaspoon Vanilla essence ½ Cup Heaped Icing Sugar - sifted 1½ Tablespoons Milk
Method For the cake Preheat oven to 180°C. Butter and flour a bundt pan. Sieve together flour, baking powder, baking soda, and salt in a medium bowl.
Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time as you continue to beat. Add in vanilla and mix until incorporated. On low speed, add in flour mixture in three additions, alternating with buttermilk, just until incorporated.
Spoon half of the batter into prepared bundt pan and smooth with a spatula.
Top batter with 1/2 cup Lotus spread, dropping by spoonfuls over the batter.
Use a toothpick to very gently swirl the spread into the batter.
Spoon remaining batter evenly over the spread and carefully smoothen it with a spatula. Tap pan again to reduce air bubbles.
Bake for 55 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean. Cool in pan on a wire rack for 10 to 15 minutes; carefully invert onto rack and cool completely. For the Glaze
Whisk together melted butter, salt, vanilla, icing sugar, and milk in a small bowl.
Drizzle glaze over cooled cake and let set before serving.
Store leftovers in an airtight container at room temperature.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page. If you still have any questions, please reach out to the group directly on Facebook! Happy Baking!
