Cadbury Dairy Milk Mixed Buttons Tester Review Thread NOW CLOSED

[AngelieMumsnet]

This thread is for the 200 Cadbury panel members who have been trying brand new Cadbury Dairy Milk Mixed Buttons and refining their sweet treat baking & decorating skills.

Here's what the team at Cadbury says about the product: "New Cadbury Dairy Milk Mixed Buttons are a combination of milk and white chocolate buttons. They’re perfect for sharing and having fun with your family on a night in. We’re really happy to give the Cadbury panel a chance to try Mixed Buttons – we can’t wait to read your recipes and see your creations”

Please upload your recipes and photos of your unusual and imaginative baked creations to this thread.

The three most fun and creative recipes (as judged by Cadbury) will each win a £100 John Lewis voucher and a family visit (4 tickets; consisting of at least one adult) to KidZania London.

Thanks and good luck,
MNHQ

Please note: Terms and Conditions apply

We had masses of fun, ate more chocolate than we made and managed to snap a few things before they became consumed.

May I present the Cadbury creme button h'egg'dgehog

Cadbury ultimate indulgence fairy cakes and

Cadbury button chocolate fairy cakes.

My fairy cake recipe is 2 of each...2oz flour, 2 oz sugar, 2 oz butter to 1 egg. Then vanilla essence or replace some flour with coco powder for chocolate cakes. Bake at 190 for approx 25 mins.

When the cakes come out the oven stick a few buttons on the top whilst hot and the chocolate not only melts to create a lovely chocolate layer but that layer seals the moisture in and helps prevent the cake drying out. Very quick no mess, no melting chocolate over hot water etc

Recipe number 2 :)

125g melted butter
150g brown sugar
100g caster sugar
1 tsp vanilla extract
1 egg
250g self raising flour

hard shelled candy and mixed chocolate buttons for decoration

Line a baking tray with baking paper

Heat oven to gas mark 4

mix the egg, melted butter and vanilla together

mix the dry ingredients together

pour in the wet mix and stir until mixed

Take out table spoon size piece of dough and roll in hands to make a ball and then squash and place on the baking tray

Pop in the oven for 10 minutes - then remove the tray from the oven and using cookie cutter cut into the circles the shape you want (we used our favourite mouse shape).

Place back in the over for another 10 mins and remove. Go back over each cookie using the cookie cutter.

Whilst cookies are still hot add 2 buttons for eyes and one for a nose. These will met slightly. Add in the coloured candy on the eyes and leave to set for 10 -15 mins.

Remove cookies from tray carefully using spatula and place on a rack to finish cooling

Eat the left over cooked cookie bits from where you cut the shapes along with a few buttons whilst you wait for the cookies to cool :)

serve :)

These keep for about 5 days if you store them in an air tight container

keep for about 5 days.....
Yeah right! I've never had anything chocolate last more than 5 minutes hours let alone 5 days!

These recipes are making me crave chocolate!!!

Button Brownie Buns

Ingredients:

125g butter
250g milk chocolate
100g brown sugar
2 eggs beaten
150g plain flour (sieved)
2xbags of buttons (less a 3yr old's handful for tasting purposes😉)

Method

1. Preheat oven to 160.
2. Break up milk chocolate bar into pieces and place in a microwave proof bowl.
3. Chop up butter and place in bowl together with the milk chocolate.
4. Melt butter and chocolate in microwave on high for 1 min.
5. Remove and stir to blend.
6. Chill bowl for a few mins by placing by an open window.
7. Add the brown sugar and eggs and stir through.
8. Add the flour and stir until smooth.
9. Take a large handful of white buttons, place in a microwave bowl and microwave on high for 1 min.

10. Add the white chocolate to the brownie mixture. 11. Line muffin trays with muffin/cupcake cases. 12. Using a dessert spoon divide the mixture evenly between the cases. 13. Cut some of the buttons in half and using the remainder gently press them into the brownie mixture arranging them in various patterns. 14. Place in preheated oven and bake for 22mins. 15. Remove and place on a rack to cool.

argh realised I missed a vital ingredient off my recipe number 2 - the cocoa powder!

We made cupcakes
60g cocoa powder
4 tablespoons hot water
175g unsalted butter
175g caster sugar
120 self raising flour
1 tsp baking powder
3 eggs
1 tsp vanilla extract (optional)

Put cocoa powder & hot water together make a paste
Add rest of ingredients & mix together until smooth
Separate into cupcake cases & bake for 15 mins In oven at 180

For icing
50g margarine
45g cocoa powder
75ml milk
1 tsp vanilla extract
450g icing sugar
Beat margarine & cocoa together
Add milk & vanilla until smooth
Beat in icing sugar
Decorate when cakes are really cool

Thank you so much for letting us try these products it was a really fun way to spend a rainy Sunday

just marking my place to come back to. I love the cakes and bakes PPs have come up with so far, you are a clever creative bunch! We will get our thinking caps on!

+ =

And our final offering (got distracted by prime suspect) is ... A fish cake!

Basic tray bake - Bung all the ingredients in together, mix and then put in a tray bake tray for 25 mins at 180. Cool and turn out. Then very carefully slice in half and cut out a frame. Sandwich the frame to the bottom half with ready made butter icing and mix the inside bit (removed to make the hollow frame) with some of the icing and blue colouring. Spoon into the centre and decorate with a fish made of buttons. Ice the rest and add buttons for fancy.
Traybake:
4 eggs
225g each marge and caster sugar
275 g SR flour
3 tsp baking powder
Vanilla essence (Cple drops)
Milk to create a smooth texture

We thought you had to have a name and these were "dead pet delights"
This was a rainy January day, after a small animal death. Unplanned so ingredients were what we had.

Later 1: crispies
We had 78g rice pops (crispies) in the bottom of the cereal packets. Oddly, the Christmas leftover cupboard also had exactly 78g of marshmallows. Didn't think this would be enough so we also used exactly 119g of chocolate. Obviously not that important. Melted chocolate (90 seconds in microwave). Mixed chocolate and pops together. Melted the marshmallows (30 secs) in a larger bowl as they fluff up. Got distracted & let it set. But stirred the setting stringy stuff in anyway and it was fine.
To make each crispies disc we spooned the mixture into a pastry cutter to get the right shape. (on a baking tray) Put in fridge.

Let a child drop half an egg on the floor whilst you take photos.

Layer 2: brownie
Use the remaining 2.5 eggs and 2 yolks (whites needed for meringue) to make a brownie mixture. Whisk with 200g granulated sugar. Split into two bowls. Melt approx 100g White chocolate and about 100g butter. Repeat with brown (milk or plain) chocolate.Add and stir each of the chocolate mixtures into the two bowls. Add 50g of flour to each.
Dollop the mixtures into a cake tin. We put white in first then dark. Tell child not to mix it but they will.
Shake tin moderately violently to flatten the mixture.
Put this in the oven for sometime until mostly cooked. Check with knife. Too sticky. Put it back in oven again.

Layer 3: ice cream
After dithering for a while about the next stage our vanilla ice cream had slackened a bit. Mix in an additive. We had frozen raspberries. Put ice cream and additives into the same round mould. This needs to be on a tray or plate that should fit in the freezer. Swear. Make it fit in freezer.

Layer 4: meringue
Meringue is 2 egg whites 100 g granulated sugar whisked
Melt another 50g chocolate buttons drizzle a little into the meringue gentle stir so mixture is slightly patterned. Put spoonfuls on baking sheet/tray. Decorate with remaining chocolate & put in warm oven.

Quite a lot of bowls to lick at this stage.

Remove chocolate brownie mixture for layer 2 and use pastry cutter to make rounds.

When it was time to eat everything was laid out & we made our own pile, decorated with remaining melted chocolate & remaining buttons. Argue about colours alternating.

This pic is dd's, one of everything. Ds doubled on meringue & skipped the brownie.

Dd's!

Thank you for selecting me and my family to trial these yummy chocolate buttons we had a fun time :)
We made the Mumsnet Giant Cookie recipe with slight tweaks.

Ingredients
110g of butter
175g plain flour
½ tsp bicarb soda
pinch salt
85g caster sugar
90g soft brown sugar I used dark brown sugar because that is all I had
tea spoon vanilla essence
1 egg
175g chocolate chips Here I used the Cadbury's chocolate buttons

Method
Take a large mixing bowl and mix together butter (softened), caster sugar, brown sugar and vanilla extract.
Mix in the egg, then add the salt, bicarb and then flour in stages.
When combined into a dough, stir through the chocolate chips.
Flatten the mixture into a large, round baking tin that has been greased with butter Here i used a lined pizza tray as I didn't have a large enough cake tin. Bake in a pre-heated oven at 170 degrees for 12-15 minutes. It should be golden brown on top and cooked through (though still a little springy!).
Leave to cool slightly so it can harden before you attempt to take it out of the tin.
When it's entirely cooled, add any toppings you like. We used double cream and the remaining buttons to decorate.

My kids said it tasted no different to the pizza hut cookie dough Yum Yum! Thanks again. :)

Crispie cakes with buttons on top

2oz butter
2tbspn syrup
2oz icing sugar
2tbspn cocoa
3oz cornflakes

We made a double chocolate toadstool cake.

For the chocolate cake:
3 large eggs
175g self-raising flour
175g caster sugar
175g softened butter
1½ level tsp baking powder
40g cocoa powder
4 tbsp boiling water

For the chocolate ganache inside the cake:
100ml double cream
100g milk chocolate

For the chocolate ganache to decorate the cake.
100ml of double cream
100g White chocolate.

Beat the eggs, flour, caster sugar, butter and baking powder until smooth in a large mixing bowl. Put the cocoa in a separate mixing bowl, and add the water a little at a time to make a stiff paste. Add to the cake mixture and bake for 20-25 minutes at 200c.
For the ganache, measure the cream and chocolate into a bowl and carefully melt over a pan of hot water over a low heat. Stir until melted, then set aside to cool a little and to thicken up.

My son then used some fondant icing to make flowers and circles to help decorate it.

Wow, some of these cakes are amazing!

We used them as a trial for my son's birthday cake - which is to be (somehow!) The Olympic Stadium and Orbit Tower.

It was first test of the cake tin, so we did a basic sponge recipe (200g butter, 200g sugar, 200g SR Flour, 3 eggs + 1 teaspoon vanilla essence).

For the butter icing I mixed 150g of real butter with Icing Sugar (I think about 250g), plus milk to soften it out.

Once cooked, I sliced the cake in half and filled the middle with white butter icing and the rest coloured green (a few drops of blue, a few drops of yellow colour).

DS did the decoration which is meant to be a combination of Olympic lights and people sitting in the seats - he loves it!

Some of these are amazing. Some very clever bakers out there. Now slightly embarrassed by our creation.

I give you....Chocolate and Rasin Flapjacks.

Ingredients-

8oz oats
2oz brown sugar
4oz butter
2 tbs golden syrup
Handful raisins
One bag of Cadburys mixed buttons

Method-

Melt the sugar, syrup and butter together in a large pan.
Take off heat and add the oats, stir well.
Add raisins and chocolate buttons. The buttons will melt.

Put into a baking tray lined with grease proof paper.
Sprinkle a few remaining buttons on top for decoration.
Bake at 180' for 20 mins.

place marking as still trying to come up with an original and creative idea! Is there a closing date? I'm away this weekend so time is limited.

We have a fish cake too but a bit different :)

Ingredients - Basic sponge
125g butter
125g caster sugar
125g self raising flour
2 eggs

Chocolate butter icing
100g unsalted butter
200g icing sugar
1/2 bag of Cadbury's mixed buttons (melted)

Method

Pre-heat oven to 160c. Cream butter and sugar together until fluffy, add the eggs one at a time and fold in the flour. Place in a round greased tin and cook for 20-25 mins.

Melt the chocolate buttons then set aside to cool slightly. Soften the butter and add the icing sugar until smooth, add the melted chocolate and mix.

We cut the cake into a rugby ball shape and used one of the cut off pieces for the tail. DC then covered the whole cake in chocolate butter icing and added the mixed buttons to make a pattern.

Last of all - eat any left over Cadbury's mixed buttons and enjoy

I have made some carrot muffins and put the buttons on top.
The chocolate buttons deflect from the fact the muffins are packed with carrots, so some healthy stuff in there too.
110g of softened unsalted butter (cubed).
110g of caster sugar.
2 eggs.
110g self raising flour.
1 tsp of baking powder.
1 large or 2 medium sized carrots.
Cadbury's mixed buttons to decorate.

Put the butter and the caster sugar into the food mixer and mix till soft. Add the eggs, flour and baking powder and pulse til mixed.
Grate the carrots, and mix with the cake mix.
Put Cadbury's buttons on top in a flower formation to hide the fact there's carrots in the muffin

Makes 8 muffins or 12 cupcakes.
Pre heat oven at 190'c for 12-15 minutes, and voila...
Great for fussy eaters
Carrotastic!

My son (5) wanted to help out with this creative task so we opted for a no bake, decorating entry.

We made Cadbury Mini Roll Penguins - we intended to make an entire army but temptation was just too great. We made slots in the sides to attach the Button flippers and used icing to stick the white bellies on. A quick scan around the kitchen led us to use carrot for the beaks and feet.

My son's favourite biscuit is a ginger nut as it matches his hair so he really wanted to incorporate a ginger biscuit in to the design. We used the biscuit as a flat base to assemble an owl. We used icing to hold the Button feathers and the white Buttons made great wide owl eyes.

Feeling pissed off I didn't get picked. Kind of assumed that once we were on the panel we were picked. However I still applied for this too and would of loved to do it as we adore baking but still nothing after months of waiting,

Cadbury's mixed buttons marbled cheesecake

For the base:
150g (6oz) Cadbury's chocolate fingers, crushed
50g (2oz) butter, melted

For the cheesecake:
75g (3oz) Cadbury's white chocolate buttons from a mixed button's pack
75g (3oz) Cadbury's milk chocolate buttons from a mixed button's pack
700g (1.5lbs) full-fat soft cheese
225g (8oz) caster sugar
½ tsp vanilla esence
2 medium free-range eggs

Method:

1. Preheat the oven to 160C/325F/Gas 3. Lightly grease a 20cm/8in loose-bottomed cake tin or spring release tin.

Mix together the ingredients for the base and press into the prepared tin.

1. For the cheesecake filling, melt the milk chocolate buttons in a bowl over a pan of hot water or in the microwave.

Then cool slightly. Melt the White chocolate buttons in the same way. Cool slightly.

1. Measure the cheese into a large bowl and beat until soft. Add the sugar and beat again until well mixed. Beat in the vanilla essence and then the eggs, one at a time. Divide the mixture in half and put in 2 separate bowls. Add the melted white buttons mixture to one bowl and mix until smooth. Spoon this cheese mixture on to the biscuit crust, separating the spoonfuls. Add the melted milk chocolate to the remaining cheesecake mixture and stir well to mix. Spoon this mixture in between the cheesecake mixture already in the tin. Swirl the top to give a marbled effect.

4.Bake the cheesecake in the preheated oven for about 30 minutes or until the cheesecake becomes puffy around the edges but it still very soft in the centre. Turn off the oven but leave the cheesecake in the oven to cool.
Chill well and then loosen the cheesecake from the sides of the tin using a small palette knife.

1. Place a handful of the mixed Cadbury's buttons on top of the chilled cheesecake.

1. Serve well chilled and enjoy any remaining mixed buttons!

Thoroughly enjoyed making this with my Dcs - thanks Mumsnet and thank you Cadbury's

Like crazyinlurve, we did owls (DD's idea as I'm a Brownie leader). But ours are slightly less neat (I blame DS aged 5!).

Owl-fully Chocolatey Button Buns

For buns

7oz plain flour
10oz caster sugar
1.5oz cocoa powder
1/4 tsp salt
3oz unsalted butter
1 tbsp baking powder
2 eggs
8 fl oz milk

Frosting
12oz double cream
Lots of milk chocolate buttons, plus white and milk ones to decorate and candied orange

1. Mix butter, sugar, cocoa powder, salt, baking powder and flour in a bowl (use electric whisk).
2. Mix eggs and milk in a jug - add to bowl. Mix until the batter is smooth.
3. Fill paper cases 2/3 full. Bake at 190C for 18-20 minutes. Cool.

For frosting

1. Heat cream in a saucepan until nearly boiling. Take off the heat.
2. chuck lots of milk chocolate buttons (the brown ones!) in the cream, stir, cover and leave until the chocolate buttons have melted.
3. Stir until smooth, then leave to cool.
4. Once cool, top the buns and then decorate your owls using white and milk buttons, plus bits of candied orange for beaks and ears.