Maltesers Spread Chocolate with Malty Crunchy Pieces, 350g

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The cupcakes will last for 2-3 days in an airtight container in a cool place. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid (without the Maltesers and Malteser buttons), then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream Can you make the cupcakes with plain/all purpose flour? Meringue Nests – My cheat if you struggle to pipe perfect whipped cream swirls! Mini meringue nests look perfect without any of the hard work!

No Bake Malteser Cheesecake - Kitchen Mason Showstopping No Bake Malteser Cheesecake - Kitchen Mason

You could also use crushed Maltesers in the filling but I prefer using the chocolate spread which has tiny crunchy malty pieces in it. Word of warning – it’s totally addictive! MALTESERS CHEESECAKE STEP BY STEP Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins that are at least 2" deep

For the full recipe with measurements, head to the recipe card at the end of this post. How do you make sure the cheesecake sets? Pile the cheesecake filling over the chilled base and level using a spatula. Chill the cheesecake in the fridge for six hours or ideally overnight to set. Finishing Touches The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponges either alone, or decorated. Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it's own in a tub, or you can decorate the cake and freeze it fully assembled. To do this and avoid damage to the decoration, freeze it either in an airtight container. Or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don't it could damage the appearance of the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers. Can you make this cake with plain or all purpose flour?

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Do not use butter to grease the tin – it will harden in the fridge and make it difficult to release the cheesecake.Whip the double cream to soft peaks using a hand or stand mixer. Beat on medium speed until peaks form and set aside (in the fridge if the day is hot). Add the self raising flour, cocoa powder, malt powder and baking powder, and whisk or fold in gently Once the sugar has dissolved, turn up the heat to the highest point and let the mixture go to boiling point. Let the mixture boil for 5-7 minutes whilst stirring constantly (as mentioned above, it's so the mixture doesn’t catch.) 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 use any combination of dark or milk chocolate that you like, or even make it all milk or all dark chocolate! Just make sure it reaches the total amount of 500g.