20% Off + Free Shipping on all Retail Products

Call us: +91 9821 669 229
Email: customerservice@chococraft.in


Apple Tree cake

  Serves 10-12 people Ingredients 1 chocolate swiss Roll 225g/ 8oz/ 1 cup buttercream, tinted with pale green food colouring ½ quantity Chocolate Buttercream One-mix Chocolate Sponge cake, baked in a 450g/ 1 lb flutted round cake tin 225g/8oz marzipan Red and green food coloring Florist tape and florist’s wire, for the apples green-coloured desiccated coconut (See Puppies in Love, step-2) Tiny fresh flowers, to decorate (Optional) Procedure Stand the swiss roll upright on a cake board, trimming it, if necessary. Anchor it on the board with a dab of the buttercream. Spread with chocolate buttercream, swirling the icing. Using...

Read more →

Porcupine Cake

  Serves 15 people Ingredients   1 quantity One-mix Chocolate Sponge Cake 1 ½ quantity Chocolate Buttercream 5-6 chocolate flake bars 60G/ 2oz white marzipan Cream, black, green, red, brown food coloring Nine cocktail sticks Procedure Preheat the oven to 180 C/350F/ Gas 4. Grease and line the bottoms of a 900ml/1 ½ pint/3 ¾ cup and a 600ml/ 1 pint/ 2 ½ cup pudding basin (deep bowl). Spoon the cake mixture into both basins (bowls) to two-thirds full. Bake in a preheated oven allowing 55 mins- 1 hour for the larger basin (bowl) and 35-40 min for the smaller...

Read more →

Puppies In Love

  Serves 8-10 people Ingredients 1 chocolate swiss roll 115g/4oz yellow marzipan 60ml/ 4 tbsp Chocolate Buttercream 115g/4oz /11/3cups desiccated coconut Green, brown, pink and red food colourings 450g 1 lb bought sugarpaste Icing sugar, for dusting 60ml/ 4 tbsp apricot jam, warmed and sieved Procedure Cut the Swiss roll in half. Each half will form the body of one of the puppies. To make the faces, cut the marzipan in half and roll each portion into a ball, then into a squat cone shape. Use the buttercream to stick the face on to the bodies. Place the desiccated coconut...

Read more →

Double heart engagement cake

  Serves 20 people Ingredients Double quantity one mix chocolate sponge mixture Double quantity one chocolate buttercream Icing sugar for sifting Chocolate curls and fresh raspberries to decorate Procedure Preheat oven to 160oC/135/325Of/Gas 3 Grease and base line with grease proof paper two 20cm/8 in heart-shaped cake tins. Divide the one-mix chocolate sponge cake mixture evenly between the tins and smooth the surfaces. Bake for 30 minutes. Turn on the wire rack, peel off the linking paper and leave to cool. Cut each cake in half horizontally. Use about one-third of the buttercream to fill both cakes, then sandwich them...

Read more →

Special occasion and novelty cakes

  Serves 8 people Ingredients 175g/6oz/11/2 cups self-raising flour 10ml/2 tsp baking powder 75ml/ 5 tbsp cocoa powder 115g/4oz/1/2 cup caster sugar 2 eggs, beaten 15ml/ 1 tbsp black treacle 150ml/1/4 pint/2/3 cup sunflower oil 150ml/1/4 pint/2/3 cup milk FOR THE FILLING 45ml/ 3 tbsp strawberry jam 150ml/1/4 pint/2/3 cup double cream or whipping cream 115g/ 4oz strawberries, sliced TO DECORATE 1 Quantity Chocolate Fondant chocolate hearts Icing sugar, for dusting Procedure Preheat oven to 160oC/325oF/Gas 3 Grease a deep 20 cm/8 in heart-shaped cake tin and line the base with non-stick baking paper. Sift the self-raising flour baking powder...

Read more →