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 played dominoes with ours! Fun had and tasty too. The rest melted beautifully into pancakes.

Cake
50g/1¾oz cocoa powder
6 tbsp boiling water
100g/3½oz baking spread or soft butter
275g/9¾oz caster sugar
3 large free-range eggs
125ml/4fl oz milk
175g/6oz self-raising flour
1 tsp baking powder

Mix cocoa powder & boiling water together until formed a smooth paste. Mix in the butter then the other ingredients.
Cook at 180 in a traybake tine for 30-35 mins

Icing - 200g icing sugar (plus 4tbsp cocoa pweder for chocolate icing) with a little warm water.

We made Nigellas banana & toffee muffins with ours, replacing the toffee chunks with the buttons.

DC loved them, and thought the buttons were fab.

Mixed buttons pine cones!

Ingredients:
1 bag of cadburys mixed buttons
145g of Nutella or any chocolate spread
3 tbsps of butter
140g of icing sugar

Method:
Mix the chocolate spread,butter and icing sugar in a bowl to form a dough.
Roll the dough in to cone shapes
Stick chocolate buttons into the mixture to create the pine cone.
Dust with some icing sugar.

I made teddy bear chocolate button cakes with my 4 year old DS. He had lots of fun measuring and mixing and trying to eat all of the chocolate buttons!

TEDDY BEAR CHOCOLATE BUTTON CAKES
Ingredients
110g/4oz margarine or softened butter
110g/4oz caster sugar
2 large eggs
110g/4oz self-raising flour
1/2 bag Cadburys mixed buttons
For the icing
300g/10½oz icing sugar
2-3 tbsp water
hundreds and thousands, or other sprinkles
1/2 bag Cadburys mixed buttons
24 chocolate chips
Black fondant icing or tube of writing icing
Recipe

-Preheat the oven to 180C/350F/Gas 4 and line a 12-hole fairy cake tins with paper cases
-Cream the butter and sugar together until pale and fluffy.
-Beat in the eggs, a little at a time, adding a little flour to stop it curdling
-Mix in the rest of the flour until just combined using a large metal spoon.
-Spoon the mixture into the paper cases until they are 2/3 full.
-Push a few Cadburys chocolate buttons into the centre of each cake for a surprise chocolatey filling
-Bake in the oven for 12-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean.
-Leave in the tin for 5 minutes then cool on a wire rack.

For the icing and decoration

• chop 4 milk chocolate buttons into thirds to make a teddy bear nose shape
• roll the black fondant icing (if using) into a long thin snake, then cut and shape into 12 teddy bear mouths
• sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture
• cover the top of each with icing
• Arrange 2 milk chocolate buttons as ears, 2 white chocolate buttons topped with 2 chocolate chips for eyes, place on a nose, then either place the fondant mouths on or squeeze out a mouth shake using writing icing
• Sprinkle with hundreds and thousands and shake off the excess
• Set aside until the icing hardens.

Eat and enjoy!

I made teddy bear chocolate button cakes with my 4 year old DS. He had lots of fun measuring and mixing and trying to eat all of the chocolate buttons!

TEDDY BEAR CHOCOLATE BUTTON CAKES
Ingredients
110g/4oz margarine or softened butter
110g/4oz caster sugar
2 large eggs
110g/4oz self-raising flour
1/2 bag Cadburys mixed buttons
For the icing
300g/10½oz icing sugar
2-3 tbsp water
hundreds and thousands, or other sprinkles
1/2 bag Cadburys mixed buttons
24 chocolate chips
Black fondant icing or tube of writing icing
Recipe

-Preheat the oven to 180C/350F/Gas 4 and line a 12-hole fairy cake tins with paper cases
-Cream the butter and sugar together until pale and fluffy.
-Beat in the eggs, a little at a time, adding a little flour to stop it curdling
-Mix in the rest of the flour until just combined using a large metal spoon.
-Spoon the mixture into the paper cases until they are 2/3 full.
-Push a few Cadburys chocolate buttons into the centre of each cake for a surprise chocolatey filling
-Bake in the oven for 12-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean.
-Leave in the tin for 5 minutes then cool on a wire rack.

For the icing and decoration

• chop 4 milk chocolate buttons into thirds to make a teddy bear nose shape
• roll the black fondant icing (if using) into a long thin snake, then cut and shape into 12 teddy bear mouths
• sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture
• cover the top of each with icing
• Arrange 2 milk chocolate buttons as ears, 2 white chocolate buttons topped with 2 chocolate chips for eyes, place on a nose, then either place the fondant mouths on or squeeze out a mouth shake using writing icing
• Sprinkle with hundreds and thousands and shake off the excess
• Set aside until the icing hardens.

Eat and enjoy!

We were very excited to have a little box arrive on our doorstep, containing 2 packets of delicious Cadbury's Dairy Milk Mixed Buttons.
We managed to wait (well, I had to hide them away!) until the cake sale at school this week, so we could combine our ideas for decorating cupcakes with selling them.
We decided to decorate cakes with caterpillars (from The Very Hungry Caterpillar) and also Gruffalo faces, to link up with World Book Day (coming up in March) And we had a few little cakes left over to make flower patterns too.

Here's how we did it...

• We made a vanilla sponge mixture (recipe below) and divided it between cup cake cases
• Once cooled, we covered the cakes in chocolate butter icing (recipe below).

CATERPILLAR CAKES
• Using some icing pens, we drew a smiley face on a white choc button.
• Stick this white face button on the cake, then place brown choc buttons after it in a 3D caterpillar pattern
• Using a piece of green rolled out 'ready to roll' icing (use icing sugar to stop it sticking to the work surface), we cut out leaf shapes and stuck them on the cake next to the caterpillar.
• Wait for the caterpillar to 'one day lay an egg on a leaf'...!

GRUFFALO CAKES
• We rolled out our bits of (slightly old & left over!) orange & green 'ready to roll' icing nice & thin - using icing sugar to stop it from sticking to the work surface.
• Using some pen lids, we cut out small green dots (for the 'wart at the end of his nose'!) and also slightly larger dots (using a bigger pen lid!) for the orange eyes.
• Put a brown choc button on the middle of the iced cake for the nose. Using a small blob of chocolate icing, stick the green icing dot on top of the nose for the 'wart'.
• Put 2 orange icing dots on for the eyes.
• Break up a brown choc button into little pieces. Using 2 tiny pieces of this broken up choc button stick them on to the orange dots, using a tiny bit of icing, to complete the eyes.
• Use the rest of the broken up brown choc button to make 'hair'. Break up some more brown buttons if you need to.
• Break a white choc button in 2 pieces (half moon shapes), and stick at either side of the 'hair' for horns.
• Break up another white choc button into 2 pieces (again, sort of half moon shapes) and stick on to cake at the mouth area - these are the 'fangs'.
• Break up white choc buttons into random smaller pieces - these will be the teeth...we found it didn't really matter what shape they were...they still looked like Gruffalo teeth..!
• You could always add a piece of liquorice for the black tongue, but we don't like liquorice!
• And there you have it....Oh help! On no! It's a Gruffalo...!

RECIPE (makes about 16-18 cupcakes)
Beat together 175g/6oz butter and 175g/6oz caster sugar until pale & fluffy. Add in 3 eggs a little at a time, beating well and then 1tsp of vanilla extract. Mix in 175g/6oz self raising flour. Add in 1 or 2 tblsp of milk.
Divide between cupcake cases and bake in oven at 160°C (fan oven) / Gas 5 / 190°C for 20 mins.

For the chocolate butter icing (makes enough for the 18 cupcakes, and some left over too!)
Melt 100g of plain chocolate (I used 70% cocoa) in a 'bain marie' and take off heat once melted.
Beat 200g unsalted butter with 200g icing sugar, adding in 1 tsp of vanilla extract and 1 tblsp of milk until nice and smooth. Add melted chocolate and beat again until thick & creamy.

Thank you Cadbury for sending us the Mixed Buttons to try out - and for helping us raise money for Cancer Research at our school cake sale..!

A few more pics to add..and one of the school cake sale!

Hi, I thought buttons were a good idea as it saved opening a bag of white and milk chocolate at the same time. Good for tiddlywinks or othello based rewards!
I made my creations with my 5 year old...as can be seen in the rather amateurish cooking attempt in the photos, but we did have lots of fun, and that's the main thing.
We made a funny face banana mouse with strawberries, cream, and the buttons. The combinations are endless really and a good way of getting more fruit into kids.

To make bananas are best to use for mouse/whip as they contain a gum that makes them fluffy. Peel bananas and place on a tray lines with food wrap. Place in freezer overnight, or until frozen. Break apart into chunks and place in food processor . Process for 3-5 minutes or until thick and creamy. Decorate with desired toppings. I just let the kids go mad.

We also made some sugar cookies, one in a heart shape and one a special piñata suprise.

Ingredients
225g butter, softened
200g sugar
1 egg
1 teaspoon vanilla
340g self raising flour

Method

Preheat oven to 190 C / Gas 5.In a large bowl, cream together the butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually mix in the flour. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased baking trays.Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on tray two minutes before removing to cool on wire racks.

To make the piñata shape we needed two of the larger donkey shapes and one smaller one to stick it togethe . I bought mine from Lakeland. Once the piñata cookies were cooled we could stick the parts together with icing and filling the middle with the yummy buttons. We topped this off with lots of brightly coloured icing pens. I decorated the heart shaped cookies with left over icing from the piñata cookies and then the buttons. Here are the pics.

More pics of my daughters handiwork. Thanks to Cadburys for letting us take part in this product trial.

Sorry they a bit out of sinc. Here is the finished article. Our tasty treats pack a sweet surprise that will blow your buttons off. :)

We catered for the monsters by baking the buns and decorations. The chocolate buttons got melted up (well most of them) and spread across the buns and layers of chocolate in the "grown ups" desserts.
Tasted yummy melted over the digestive biscuits and raspberries.

Thumbs up from my kids, they loved scoffing the buttons whilst decorating.

We made chocolate crunchies topped with buttons.

200g digestive biscuits crushed (Dds love doing the crushing)
100g butter melted with 3 tbsp golden syrup.
3tbsp cocoa mixed in
Then mix in biscuits, 50g raisins, marshmallows
Put in a tin.
Melt 200g chocolate to cover the top.
Decorate with buttons.

dominoes! decorated with initial excitement by ds 5.11 and dd 3 until they noticed the whisk blades were dropping with chocolate frosting. but if a crummy sponge using cupcake mixture ( 125g each of caster sugar, butter and self raising flour plus 2 eggs) rather than nicer sponge. so will be having another bash tmw.

otherwise, enjoyed the white choc buttons despite not really liking white choc.

Firstly - Sooo happy that these don't contain traces of nuts - thanks Cadbury's, it can be a nightmare finding chocolate/treats my dd can eat.

We made a chocolate swiss roll, as the 'one' for an 18 shaped cake for my brother's birthday. It was lots of fun! We used buttons in the icing, and my dd decorated it with chocolate buttons.

Recipe - swiss roll: (nicked from Mary Berry)

4 large free-range eggs
100g/3½oz caster sugar
65g/2½oz self-raising flour
40g/1½oz cocoa powder

Preheat the oven to 200C/400F/Gas 6. Lightly grease a 33x23cm/13x9in Swiss roll tin, and line with non-stick paper or baking parchment, pushing it into the corners.

Whisk the eggs and sugar using an electric hand whisk until the mixture is pale in colour, light and frothy. Sift the flour and cocoa powder into the bowl and carefully cut and fold together, using a spatula, until all the cocoa and flour are incorporated into the egg mixture. (Be careful not to beat any of the air out of the mixture).

Pour the mixture into the lined tin and spread evenly out into the corners. Bake in the middle of the preheated oven for 8–10 minutes, or until well risen and firm to the touch and the sides are shrinking away from the edge of the tin.

Place a piece of baking parchment bigger than the Swiss roll tin on the work surface. Dust with icing sugar generously. Carefully invert the cake onto the paper and remove the bottom lining piece of paper.

Cut a score mark 2.5cm/1in in along one of the longer edges. Starting with this edge, begin to tightly roll up the sponge using the paper. Roll with the paper inside and sit the roll on top of its outside edge to cool completely.

(Was dead chuffed I managed the rolling bit!)

Icing - i made this up a bit, so I don't really have a recipe.

Mixed butter, icing sugar, cocoa powder, melted Buttons, a tablespoon of golden syrup and a splish of buttermilk til it tasted nice. Spread all over the swiss roll, then covered with lots of buttons.

We had lots of fun making and eating!

We still have some left so going to make some cookies, as soon as I get around to it :)

We had a go and making melt in the middle cakes. They didn't exactly go to plan but were tasty enough.

However, we didn't really eat the buttons on their own and they didn't taste great and had a strange texture. We are a Cadburys family and so this was really disappointing!

We used Mary Berry's chocolate cake recipe. www.womansown.co.uk/food/mary-berrys-very-best-chocolate-fudge-cake-9269/

We froze the buttons in alternate stacks and pushed them into the mix before baking. Most of the stacks fell over so the bottoms were sitting on the bottom! It's definitely one we want to try again though

we made frosty crispy diet cakes. we melted the dark buttons and added some frostys, we then add buttons on top. we did make homemade chocolate minions for decorations but my daughter ate them.
will have to add the photos of the minions later.

We made a yummy valentines day chocolate cake!! It was delicious!! My little one ran away with a handful of buttons whilst mummy was at work! So much fun in the kitchen baking with the kids

We made: Chocolate Button and Raspberry Meringue Torte

Ingredients for the base:

100g butter
100g sugar
1 tsp vanilla extract
3 egg yolks (the whites will be in the meringue)
1 1/2 tsp baking powder
150g plain flour
The milk chocolate buttons from a packet of Cadbury Dairy Milk Mixed Buttons!! (DD2 was in charge of Button Separation. Important job )
400g raspberries (we used a 500g bag of frozen raspberries, defrosted them, picked out the whole ones, and use the left overs for a coulis to go with it)

Cream the butter and sugar together. Add the vanilla extract, 3 egg yolks, baking powder, plain flour and mix together to get a fairly stiff mixture. Mix in the the chocolate buttons and press the mixture into a greased 28 cm springform tin. Arrange the raspberries on top, then bake at 170 degrees for 30 minutes.

Meanwhile make the meringue:

3 egg whites
110g icing sugar
The white chocolate buttons from the packet of Cadbury Dairy Milk Mixed Buttons - chopped up quite small (you could do it in a processor, but DD1 did a good job with a chopping board and knife while I was cooking the rest of it)

Beat the egg whites until stiff, add the icing sugar and beat to glossy peaks. Carefully fold the chopped white chocolate in (if you do it all in a food mixer it's easy peasy).

Take out the cake at 30 minutes, by which time it should be set - if not, give it another five minutes or so. Spread the meringue mixture over the cake base and put it back in the oven for 15-20 minutes, watching to make sure it doesn't overbrown at the end.

This Torte is luscious but very sweet, so we found the left over raspberries made into an unsweetened coulis was a good accompaniment. "Zingy" as DD1 described it. "Yummy" as DD2 and her BFF described it. It didn't last long!

Thanks for the opportunity! A good time was had by all

The first of the two bags obviously had to go through our household's VERY strict quality control procedure (ie being scoffed at the first opportunity). They passed

The second bag were used to make some choc chip cookies. I was baking with DD1 (4) and DD2 (2), with DS (just under 2 weeks) in the sling, so we had to keep it simple as the girls like to be very hands on...

100g brown sugar
125g unsalted butter
1 egg
1/2 tsp salt
225g self-raising flour
Bag of Cadbury Dairy Milk Mixed Buttons

1. Heat oven to 200 degrees
2. Mix sugar and butter well in a bowl
3. Add egg and mix well
4. Sift in flour and salt and combine
5. Mix in the buttons
6. Roll mixture into balls and place on baking tray
7. Bake for 8-10 minutes

The results may not be the best looking cookies ever but they tasted delicious! The buttons are the perfect size for using in cookies. The girls had a great time. Thank you for the chance to try them out.

On a cold wet day in half term, I decided to do some baking with my 2 sons, aged 6 and 3. They both got involved and did lots of mixing and a fair bit of licking too.
Opted for a simple moist chocolate cake recipe, covered with chocolate buttercream and an interesting design in Cadbury buttons. My oldest son worked out the pattern for the buttons and completed it by himself and very neatly.

Recipe
175g (6oz) margarine or softened butter
175g (6oz) caster sugar
3 large eggs
150g (5oz) self-raising flour, sifted
50g (1¾oz) of cocoa, sifted
1tsp baking powder
1tsp vanilla extract

CATEGORIESSearch
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SIMPLE CHOCOLATE CAKE
1990

SERVES 8 PREPARATION 10 mins COOKING 50 mins
Simple Chocolate Cake Recipe - Easy Chocolate Sponge Simple Chocolate Cake
INGREDIENTS

175g (6oz) margarine or softened butter
175g (6oz) caster sugar
3 large eggs
150g (5oz) self-raising flour, sifted
50g (1¾oz) of cocoa, sifted
1tsp baking powder
1tsp vanilla extract
Pinch of salt

FOR THE SIMPLE CHOCOLATE ICING:

100g (3½oz) of dark chocolate
100g (3½oz) of chopped butter

METHOD

Heat the oven to 180°C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin.
Put all of the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much - just long enough to make it smooth.
Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake - it should come out clean.
Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool.

My husband and 5 year old made a chocolate cake for Valentines day. My son then decorated the cake with the buttons. The icing was still warm when he put the buttons on, so we had to add another layer. 😊 It was very good!