Princess rainbow cakes

 

 

Stir in a few drops of food colouring and you'll have pretty pink cakes to play with.

 

Ingredients

• 315g (1 1/2 cups) caster sugar
• 250g butter, at room temperature, chopped
• 1 teaspoon vanilla extract
• 4 eggs
• 190g (1 1/4 cups) self-raising flour
• 190g (1 1/4 cups) plain flour
• 185ml (3/4 cup) milk
• Pink food colouring
• 2 x 453g ctns vanilla frosting
• Sugar flowers, to decorate
• Silver cachous, to decorate
• White chocolate letters, to decorate

Method

1. Step 1
   Preheat oven to 180C. Grease a 26 x 16cm slice pan with butter. Line with baking paper, allowing the sides to overhang.
2. Step 2
   Use an electric beater to beat the sugar, butter and vanilla in a large bowl until pale and creamy. Add eggs, 1 at a time, beating after each addition until just combined. Sift in the combined flour. Add the milk. Fold until well combined. Divide evenly among 3 bowls. Add enough food colouring to 1 bowl to make a dark pink batter. Repeat with the remaining batter, adding less food colouring as you go, to make pale pink and light pink batters.
3. Step 3
   Spoon the dark pink batter into the lined pan. Use a palette knife to spread as evenly as possible. Bake for 12-15 minutes or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes in the pan to cool slightly before transferring to a wire rack to cool completely. Repeat, in 2 batches, with the light pink and pale pink batters, relining the pan with baking paper between batches.
4. Step 4
   Trim the tops of the cakes, if necessary. Spread the dark pink cake with 1/2 cup of frosting. Top with the pale pink cake. Spread with 1/2 cup of frosting and top with the light pink cake. Use a large serrated knife to trim the sides. Cut into 8 squares. Spread the sides and top of each cake with the remaining frosting. Decorate with flowers, cachous and letters. (taste.com.au)

 

 

Pretty-as-a-peony cake

 

 

Behind an elegant exterior lies a nutty brown butter cake layered with sour cream ganache.

 

Ingredients

• 300g unsalted butter, chopped
• 265g (13/4 cups) plain flour
• 50g (1/3 cup) self-raising flour
• 355g (13/4 cups, firmly packed) brown sugar
• 5 eggs
• 360g (1 1/2 cups) sour cream
• 300g white chocolate, finely chopped
• 2 x 500g pkts Orchard White Icing
• Pure icing sugar, to dust
• Pink food colouring
• Ribbon, to decorate
• Fresh flower, such as a peony, to decorate

Method

1. Step 1
   Stir the butter in a saucepan over medium heat for 10 minutes or until dark golden. Strain through a fine sieve into a bowl. Set aside to set.
2. Step 2
   Preheat oven to 160C. Grease two 15cm (base measurement) round cake pans. Line the base and sides with baking paper to reach 2cm above the side of the pans.
3. Step 3
   Sift the combined flour into a bowl. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in the flour mixture and 3/4 cup of sour cream, in alternating batches. Spoon among prepared pans. Bake for 1 hour 10 minutes or until a skewer inserted into the centres comes out clean. Cool in pans for 5 minutes before turning onto a wire rack to cool completely.
4. Step 4
   Place the chocolate and remaining sour cream in heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Stir until chocolate melts and is smooth. Set aside until ganache is thick and spreadable.
5. Step 5
   Trim tops of cakes. Cut each horizontally into 3 layers. Place 1 layer on a cake stand or plate. Spread with a little ganache. Continue layering with ganache and remaining cake. Spread remaining ganache over top and side.
6. Step 6
   Knead icing on a work surface dusted with icing sugar. Dust surface with a little more icing sugar and roll out until 5mm thick. Wrap the pastry around the rolling pin dusted with icing sugar and carefully unroll it over the cake. Dust your hands with icing sugar. Gently press the top of the cake, easing the icing down the side to avoid any pleats. Smooth the surfaces with the palms of your hands. Trim the base and reserve excess icing.
7. Step 7
   Use reserved icing to make light, pale pink and dark pink icing (see tip, right). Roll out dark pink icing on a work surface dusted with icing sugar until 2mm thick. Use an 8cm fluted cutter to cut 3 discs from the icing. Use a 4cm round cutter to cut out centres. Cut each fluted disc in half. Holding a small paintbrush at a slight angle, roll the end along the fluted edge to frill. Carefully open out to form a strip. Brush side of the cake, about 2cm up from the base, with water. Gently press the strips, frilled-edge down, onto the cake. Repeat with the pale pink and light pink icing, overlapping the frilled edges slightly. Wrap ribbon around the cake to cover the top of the light pink strips. Secure with double-sided tape. Tuck a flower stem under the ribbon to secure. (taste.com.au)

 

Raspberries & cream chocolate cakes

 

 

Raspberries and chocolate are an ideal match in these patisserie-worthy treats.

 

 

Ingredients

• Canola oil spray
• 60g butter, at room temperature
• 55g (1/4 cup, firmly packed) brown sugar
• 1 teaspoon vanilla bean paste
• 100g milk chocolate, melted, cooled
• 1 egg
• 75g (1/2 cup) self-raising flour
• 80ml (1/3 cup) buttermilk
• 300ml ctn double cream
• 125g raspberries
• 1 tablespoon raspberry jam
• Raspberries, extra, to decorate
• Icing sugar, to dust

Method

1. Step 1
   Preheat oven to 180°C. Line a baking tray with baking paper. Stack two 7.5cm egg rings on tray. Repeat with 6 more rings to make 4 stacks. Cut four 7.5 x 32cm strips of baking paper. Spray with oil. Line stacks with the strips.
2. Step 2
   Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy. Beat in the chocolate until smooth. Add the egg. Beat until combined. Fold in flour alternately with buttermilk. Spoon among stacks and smooth surfaces. Bake for 20 minutes or until a skewer inserted into centres comes out clean. Set aside on the tray on a wire rack to cool completely.
3. Step 3
   Remove egg rings. Cut each cake horizontally into 3 layers. Whisk the cream in a bowl until soft peaks form. Mash raspberries and jam in a bowl.
4. Step 4
   Divide the cake bases, cut-side up, among serving plates. Top with a dollop of cream and a spoonful of the raspberry mixture. Continue layering with remaining cake, cream and raspberry mixture, finishing with cake. Decorate with extra raspberries and dust with icing sugar. (taste.com.au)

 

Peach melba pavlova

 

 

Celebrate with this centrepiece pavlova.

 

Ingredients

• 6 egg whites
• 1 2/3 cups caster sugar
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 2 teaspoons cornflour
• 300g frozen raspberries, thawed
• 1 tablespoon icing sugar mixture
• 600ml thickened cream, whipped
• 825g can peach slices in juice, drained

Method

1. Step 1
   Preheat oven to 120C/100C fan-forced. Line a large baking tray with baking paper. Mark a 12cm x 28cm rectangle on paper.
2. Step 2
   Using an electric mixer, beat egg whites until soft peaks form. Gradually beat in caster sugar, 1 tablespoon at a time, until dissolved. Add vanilla, vinegar and cornflour. Beat for 1 minute. Spoon mixture onto prepared tray. Using a palette knife or spatula, spread mixture in marked rectangle, making the sides slightly higher than the centre.
3. Step 3
   Bake for 1 hour 20 minutes or until firm. Turn off oven. Cool in oven, door slightly ajar.
4. Step 4
   Meanwhile, place 150g raspberries and sugar in a small food processor. Process until smooth.
5. Step 5
   Place pavlova on a platter. Top with cream, peaches and remaining raspberries. Drizzle with raspberry mixture. Serve. (taste.com.au)

 

Perfect-as-a-petal cake

 

 

Made with real vanilla, this cake is adorned with three shades of sugared rose petals.

 

Ingredients

• 250g butter, at room temperature
• 3 teaspoons vanilla bean paste
• 315g (1 1/2 cups) caster sugar
• 4 eggs
• 450g (3 cups) self-raising flour, sifted
• 250ml (1 cup) buttermilk
• 2 x 453g ctns Betty Crocker Creamy Deluxe Vanilla Frosting
• Pink food colouring

Sugar syrup

• 100g (1/2 cup) caster sugar
• 125ml (1/2 cup) boiling water

Sugared rose petals

• 1 egg white
• 3-4 large fresh roses, petals separated reserving 1 rosebud (see note)
• 100g-215g (1/2-1 cup) caster sugar

Method

1. Step 1
   To make the sugared rose petals, lightly whisk the egg white in a bowl. Lightly brush the petals and reserved rosebud with egg white. Sprinkle with sugar and shake off excess. Transfer to a lined tray and set aside for 2-3 hours or overnight, or until dry.
2. Step 2
   Preheat oven to 180C. Grease a 20cm (base measurement) round cake pan. Line the base and side with baking paper to reach 4cm above the side of the pan.
3. Step 3
   Use an electric beater to beat the butter, vanilla bean paste and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
4. Step 4
   Transfer mixture to a large bowl. Fold in flour and buttermilk, in alternating batches, until just combined. Spoon into prepared pan. Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Cool in the pan for 5 minutes before turning onto wire rack to cool completely.
5. Step 5
   Meanwhile, to make the sugar syrup, stir the sugar and water in a small saucepan over medium heat for 3-5 minutes or until sugar dissolves. Set aside to cool.
6. Step 6
   Use an electric beater to beat the frosting in a bowl until thick and spreadable. Beat in the food colouring, a few drops at a time, until you reach the desired colour (see note).
7. Step 7
   Use a large serrated knife to trim the top from the cake. Cut horizontally into 3 even layers. Place 1 cake layer on a cake stand or plate. Brush with some of the sugar syrup. Spread with a thin layer of frosting. Continue layering with sugar syrup, frosting and the remaining cake. Spread the remaining frosting over the top and side of the cake. Use a spatula to make furrows up the side of the cake.
8. Step 8
   Place the sugared rosebud on the centre of the cake. Decorate with sugared rose petals, layering in concentric circles, to represent an open rose. (taste.com.au)

 

Spiced dark fruit cake

 

 

Ingredients

• 250g butter, softened
• 1 1/4 cups (275g) firmly packed brown sugar
• 5 eggs
• 1 1/2 cups (225g) plain flour
• 1/2 cup (75g) self-raising flour
• 2 teaspoons mixed spice
• 2 tablespoons sweet sherry or port
• 2 x 200g pkts marzipan
• Icing sugar mixture, for dusting
• 1 eggwhite
• 2 x 500g pkts Orchard Ready Made White Icing

Fruit Mixture

• 400g sultanas
• 200g raisins, halved
• 200g currants
• 100g glace orange peel, finely chopped
• 100g glace cherries, halved
• 200ml sweet sherry or port
• Finely grated rind of 1 lemon
• 1 teaspoon vanilla extract

Method

1. Step 1
   For fruit mixture, combine all ingredients in a bowl. Cover and stand at room temperature overnight.
2. Step 2
   Preheat oven to 150C. Grease a deep, 22cm round cake tin. Using tin base as a guide, cut out 3 rounds from baking paper. Cut 2, 70cm-long pieces of baking paper. Place one on top of the other then fold almost in half lengthways, leaving a 2cm border. Cut slits on an angle at 1cm intervals along border. Line side of tin with long strip, border-side down, then place rounds into base of tin.
3. Step 3
   Using an electric mixer, beat butter and brown sugar until just combined. Add eggs, 1 at a time, beating until just combined. Sift flours and spice over cake mixture then add fruit mixture, stir well to combine. Spoon batter into tin and bake for 3-3 1/4 hours. Brush top of cake with sherry. Cover tin with foil and set aside to cool.
4. Step 4
   Using a serrated knife, trim top of cake level. Invert cake on to a board. Fill any holes with pieces of marzipan. Knead remaining marzipan to soften then roll out on an icing-sugar-dusted piece of baking paper until 2mm-thick. Brush cake with eggwhite. Roll marzipan around rolling pin then gently unroll over cake. Smooth and trim excess.
5. Step 5
   Knead icing, roll out to 3-4mm thick. Brush marzipan with eggwhite then top with icing, rolling and trimming. From scraps, make leaf and berry shapes to decorate. Store refrigerated in an airtight container for up to 3 months. (taste.com.au)

 

Rich chocolate cake

 

 

If you love your chocolate than you can't go past this deliciously rich chocolate cake that will make you go weak at the knees.

 

Ingredients

• 125g unsalted butter, chopped
• 1 cup caster sugar
• 1 cup milk
• 1 1/2 cups self-raising flour, sifted
• 1/4 cup cocoa powder, sifted
• 1/2 teaspoon bicarbonate of soda, sifted
• 2 eggs, lightly beaten
• white and dark chocolate flakes, to serve

Chocolate ganache

• 200g dark chocolate, chopped
• 1/3 cup pure cream

Method

1. Step 1
   Grease a microwave-safe, 23cm fluted ring pan. Place butter, sugar and milk in a heatproof microwave-safe bowl. Cook on HIGH (100%) for 3 minutes or until butter is melted, stirring halfway during cooking. Stand for 2 minutes.
2. Step 2
   Whisk in flour, cocoa and bicarbonate of soda until smooth. Add eggs. Whisk to combine. Pour mixture into prepared pan. Microwave on high (100%) for 7 minutes 30 seconds or until top is just firm to touch and cake comes away from edge of pan. Stand for 5 minutes. Rich chocolate cake Carefully turn out onto a wire rack to cool.
3. Step 3
   Make chocolate ganache: Place chocolate and cream in a small heatproof microwave-safe bowl. Microwave on high (100%) for 2 to 3 minutes or until smooth, stirring with a metal spoon at 1 minute intervals. Cool for 15 minutes or until mixture is thick.
4. Step 4
   Pour ganache over cake. Sprinkle with chocolate flakes. Set aside until ganache is firm. Serve.

 

Rich chocolate cake

 

 

Ingredients

• 200g good-quality dark chocolate, chopped
• 200g butter, softened
• 1 cup dark brown sugar
• 1 teaspoon vanilla extract
• 3 eggs, at room temperature
• 1 1/2 cups self-raising flour
• 2 tablespoons cocoa powder
• 1/2 cup milk
• chocolate curls or shavings (optional), to serve (see note)

Chocolate icing

• 200g good-quality dark chocolate, chopped
• 1/2 cup thickened cream

Method

1. Step 1
   Preheat oven to 170°C. Grease and line base and side of a 6cm deep, 22cm (base) round cake pan.
2. Step 2
   Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 10 minutes to cool.
3. Step 3
   Using an electric mixer, cream butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add melted chocolate. Beat until well combined. Sift flour and cocoa together. Fold half the flour mixture into butter mixture. Add half the milk. Stir gently to combine. Repeat with remaining flour mixture and milk. Spoon into prepared pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean.
4. Step 4
   Stand cake in pan for 15 minutes. Turn out onto a wire rack to cool completely. Spread icing over top and side. Top with chocolate curls, if using. Serve.
5. Step 5
   To make chocolate icing: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 30 minutes or until thick enough to spread. (taste.com.au)

 

Rich chocolate and strawberry cake

 

 

Make a statement with your next dessert: serve this fabulous chocolate strawberry cake.

 

Ingredients

• Melted butter, to grease
• 750g butter, chopped
• 3 x 200g pkts dark cooking chocolate, coarsely chopped
• 1 tablespoon vanilla essence
• 600g (3 cups, firmly packed) brown sugar
• 375g (2 1/2 cups) self-raising flour
• 300g (2 cups) plain flour
• 80g (3/4 cup) cocoa powder
• 10 eggs, lightly whisked
• 250ml (1 cup) buttermilk
• 2 x 375g pkts dark choc melts
• 3 x 250g punnets large strawberries, washed, dried
• 100g white choc melts
• 100g milk choc melts
• Ribbon, to decorate

Chocolate ganache

• 2 x 200g pkts dark cooking chocolate, coarsely chopped
• 2 x 300g ctns sour cream

Method

1. Step 1
   Preheat oven to 160°C. Brush a 24cm (base measurement) square cake pan and a 20cm (base measurement) square cake pan with melted butter to grease. Line the base and sides with non-stick baking paper.
2. Step 2
   Place the butter, chopped dark chocolate and vanilla in a large heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until chocolate melts and the mixture is smooth. (See tip 1.)
3. Step 3
   Add the sugar, combined flour, cocoa powder, egg and buttermilk to the chocolate mixture. Use a balloon whisk to whisk until well combined.
4. Step 4
   Pour the mixture into the prepared pans. Bake for 1 hour 20 minutes or until a skewer inserted into the centre of the small cake comes out clean. Remove the small cake from oven and set aside in the pan to cool completely. Bake the large cake for a further 30 minutes. Set aside in the pan to cool completely.
5. Step 5
   To make the chocolate panels, cut non-stick baking paper into four 7 x 60cm strips. Place the strips on a clean work surface. Place the dark choc melts in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon for 5 minutes or until the chocolate melts and is smooth. Spoon the chocolate along each of the baking paper strips. Use a palette knife to spread the chocolate over the baking paper strips. Set aside for 30 minutes or until set. Reserve the leftover chocolate. Use a small sharp knife to cut the chocolate crossways into 6.5cm-wide panels to make 28 panels.
6. Step 6
   To make the chocolate ganache, place chocolate and sour cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the mixture is smooth. Place in the fridge for 40 minutes to chill.
7. Step 7
   Meanwhile, line a baking tray with non-stick baking paper. Melt the reserved chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until smooth. Dip one-third of the strawberries halfway into the chocolate to coat. Place on the lined tray and set aside for 15 minutes to set. Repeat, in 2 separate batches, with remaining strawberries and the white choc melts, and milk choc melts.
8. Step 8
   Use a large serrated knife to trim the top from both cakes. (See Tip 2, below). Place the largest cake, cut-side down, on a serving platter. Use a palette knife to spread two-thirds of the chocolate ganache evenly over the top and sides of the cake. Place the small cake, cut-side down, on top. Spread the remaining ganache evenly over the top and sides of the small cake. Attach the chocolate panels to the sides of the cakes, overlapping slightly. Wrap ribbon around the large cake and tie or use double-sided tape to secure. Arrange strawberries on top to serve. (taste.com.au)

 

Sachertorte

 

 

David Prior brings us the iconic Viennese chocolate cake worth fighting over.

 

Ingredients

• 150g softened unsalted butter, chopped
• 380g dark chocolate, chopped, plus
• 100g melted (optional)
• 4 eggs, separated, plus 2 extra eggwhites
• 2 cups (440g) caster sugar
• 1/2 cup (75g) plain flour
• 1/2 cup (60g) almond meal
• 1 1/2 cups (480g) apricot jam
• 1 tablespoon dark rum

Method

1. Step 1
   Preheat oven to 180°C. Grease and line base and sides of a 22cm springform pan with baking paper. Melt butter and 180g chopped chocolate in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water). Set aside to cool slightly.
2. Step 2
   Meanwhile, beat the 4 egg yolks and 1/4 cup (55g) sugar with electric beaters until thick and pale. Gradually add the cooled chocolate mixture, beating until combined.
3. Step 3
   In a separate bowl, whisk the 6 eggwhites to soft peaks, then gradually add 3/4 cup (165g) sugar and whisk until stiff and glossy. Fold one-third of the meringue into the chocolate mixture to loosen, then gradually fold in remaining meringue. Sift over flour, almond meal and 1/2 teaspoon salt, then fold in. Spoon batter into the pan and bake for 45 minutes or until a skewer inserted into the centre comes out clean. Cool cake slightly in pan, then invert onto a wire rack and cool completely.
4. Step 4
   Melt the jam in a saucepan over medium heat, then add the rum and pass through a sieve. Set aside to cool slightly.
5. Step 5
   Halve cake horizontally with a breadknife, then return the bottom layer to the rack. Spread one-third of the apricot glaze over the top, then top with remaining cake layer. Spread remaining apricot glaze over the top and sides, allowing the excess to drip through the rack. Chill for at least 30 minutes or until glaze is set.
6. Step 6
   Bring the remaining 1 cup (220g) sugar and 1/2 cup (125ml) water to the boil in a saucepan, stirring until sugar dissolves. Add the remaining 200g chopped chocolate, remove from the heat and stir until smooth. Set aside to cool and thicken slightly. Pour the chocolate glaze onto the centre of the cake and allow glaze to spread evenly and drip down the sides. Chill cake for 2 hours or until glaze is set. If desired, spoon extra melted chocolate into a piping bag fitted with a fine nozzle and write ‘Sacher’ on top. (taste.com.au)

Sunflower chocolate cake

 

 

Ingredients

Equipment

• You'll also need 28cm diameter round cake board.

Ingredients

• 340g packet chocolate butter cake mix
• 1 quantity chocolate ganache (see related recipe)
• 1 Wagon Wheel
• 1 teaspoon chocolate sprinkles
• pure icing sugar, sifted
• 350g packet ready-made white soft icing (see Notes)
• yellow food colouring (see Notes)

Method

1. Step 1
   Grease and line a 6cm deep, 20cm (base) round cake pan. Prepare and bake cake following packet directions.
2. Step 2
   Stand in pan for 10 minutes. Turn onto a wire rack to cool completely.
3. Step 3
   Position cake on cake board. Set aside 1 teaspoon of ganache. Spread remaining ganache over top and sides of cake.
4. Step 4
   Lightly spread top and sides of Wagon Wheel with reserved ganache. Scatter chocolate sprinkles over centre. Place onto cake. Stand at room temperature for 1 to 2 hours or until ganache is firm.
5. Step 5
   Dust a flat surface and your hands with icing sugar. Knead soft icing until smooth and pliable, adding more icing sugar if it feels sticky. Use your thumb to push a small depression into icing. Place a few drops of food colouring into depression. Knead until colour is evenly distributed. Add more colouring if necessary, but don't add too much or icing will become sticky. Wrap in plastic wrap. Keep your hands well dusted with icing sugar.
6. Step 6
   Make outer petals: Take 3 teaspoons yellow icing (about the size of a walnut). Roll into a 1cm-thick, 10cm-long sausage shape. Roll out between 2 sheets of baking paper to form a 13cm-long oval shape. Peel away top paper. Loosen icing by sliding a sharp knife under it. Gently pinch both ends to form a petal shape. Cut shape in half to form 2 outer petals (see notes for picture 1). Place onto cake (see notes for picture 2). Repeat to form 14 petals.
7. Step 7
   Make middle petals: Take 1 teaspoon yellow icing. Follow outer petal method, rolling out to form a 7cm-long oval shape. Pinch both ends. Trim 5mm from 1 end. Place onto cake. Repeat to form 12 petals.
8. Step 8
   Make inner petals: Take 3/4 teaspoon yellow icing (about the size of a hazelnut). Follow method for outer petals, rolling out to form a 5cm-long oval shape. Gently pinch both ends. Place onto cake. Repeat 11 times to form 12 petals.
9. Step 9
   Make edging: Shape remaining icing into pea-sized balls. Place around base of cake. (taste.com.au)

 

Step-by-step chocolate cake

 

 

Try this step-by-step recipe to attain chocolate cake perfection.

 

Ingredients

• 125g butter, chopped
• 2 teaspoons instant coffee powder
• 3/4 cup (185ml) water
• 100g good-quality dark cooking chocolate, chopped
• 1 cup (200g) brown sugar
• 1/2 cup (75g) self-raising flour
• 1/2 cup (75g) plain flour
• 1/4 cup (30g) cocoa powder
• 1/4 cup (30g) almond meal
• 1 egg, lightly whisked
• Pink and silver cachous, to decorate

Chocolate ganache icing

• 200g good-quality dark chocolate, chopped
• 1/2 cup (125g) creme fraiche

Method

1. Step 1
   Preheat oven to 160°C. Grease and line the base and side of an 18cmround (base measurement) cake pan.
2. Step 2
   Place the butter, coffee, water, chocolate and sugar in a saucepan over low heat. Cook, stirring, for 2-3 minutes or until butter and chocolate melt and mixture is smooth. Remove from heat and set aside for 5 minutes to cool slightly.
3. Step 3
   Transfer mixture to a bowl. Sift the combined flours and cocoa powder over the chocolate mixture and add the almond meal. Use a balloon whisk to gently fold the flour into the chocolate mixture. Add the egg and stir to combine.
4. Step 4
   Pour cake mixture into the prepared pan. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Remove from oven and set aside for 30 minutes before turning on to a wire rack to cool completely.
5. Step 5
   To make the chocolate ganache icing, place the chocolate and creme fraiche in a heatproof bowl over a saucepan of simmering water. Cook, stirring with a metal spoon, for 3-4 minutes or until chocolate melts and mixture is smooth.
6. Step 6
   Use a large, serrated knife to split cake in half. Place bottom half on a serving dish. Spread half the ganache over the cake. Replace other cake half and spread remaining ganache over the top. Sprinkle with cachous to decorate. Set aside for 30 minutes to set. Cut into wedges to serve. (taste.com.au)

 

Strawberry cheesecake roulade

 

Fresh strawberries are the star attraction in this French-inspired creamy cake.

Ingredients

• Olive oil, to grease
• Plain flour, to dust
• 3 eggs
• 55g (1/4 cup) caster sugar
• 1/4 teaspoon vanilla extract
• 50g (1/3 cup) plain flour, sifted
• Icing sugar, to dust
• 1 x 220g pkt extra light cream cheese
• 2 tablespoons caster sugar, extra
• 1 x 170g ctn low-fat strawberry yoghurt
• 125g strawberries, washed, hulled, finely chopped
• 1 tablespoon water
• 1 1/2 teaspoons gelatine powder
• Strawberries, extra, washed, hulled, halved, to serve

Strawberry sauce

• 125g strawberries, washed, hulled
• 1 teaspoon caster sugar

Method

1. Step 1
   Preheat oven to 200°C. Brush a 25 x 30cm (base measurement) Swiss roll pan with oil to grease. Line base and 2 long sides with non-stick baking paper to reach 2cm above sides. Dust with flour.
2. Step 2
   Use an electric beater to beat the eggs, caster sugar and vanilla in a bowl until the mixture is thick and pale, and a ribbon trail forms when the beater is lifted. Use a metal spoon to fold in the flour. Spoon into the prepared pan. Bake for 8 minutes or until a skewer inserted into the centre comes out clean.
3. Step 3
   Dust a sheet of non-stick baking paper with icing sugar. Turn the cake onto the paper. Remove top sheet from cake. Cool.
4. Step 4
   Use an electric beater to beat the cream cheese and extra caster sugar in a bowl until smooth. Add the yoghurt and beat to combine. Stir in the strawberries.
5. Step 5
   Place the water in a heatproof bowl and sprinkle with gelatine. Place bowl in a saucepan. Add enough boiling water to come halfway up the side of the bowl. Stir until gelatine dissolves. Add to the yoghurt mixture. Stir until well combined.
6. Step 6
   Spread the yoghurt mixture over the cake, leaving a 1cm-wide border on 1 long side. Starting from the opposite long side, and using the paper as a guide, roll up the cake. Wrap in plastic wrap. Place in the fridge for 6 hours or overnight, or until firm.
7. Step 7
   To make the strawberry sauce, place strawberries and sugar in the bowl of a food processor and process until smooth.
8. Step 8
   Place the roulade on a serving platter and top with the extra strawberries. Dust with icing sugar and drizzle over the sauce to serve. (taste.com.au)

Spiced pear cake with butterscotch sauce

 

 

Drizzled with sticky sweet butterscotch sauce, this spiced pear cake drips of decadence.

 

Ingredients

• 200g butter, softened
• 1 cup raw caster sugar
• 4 eggs
• 2/3 cup plain flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons mixed spice
• 1 cup almond meal
• 1/3 cup pecans, chopped
• 2 ripe beurre bosc pears
• 2 teaspoons raw caster sugar, extra

Butterscotch sauce

• 1 cup firmly packed brown sugar
• 50g butter
• 1 cup pure cream
• 1 teaspoon vanilla extract

Method

1. Step 1
   Preheat oven to 170°C/150°C fan-forced. Grease a 7cm-deep 20cm (base) cake pan. Line base and sides with baking paper. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture may curdle). Sift flour, baking powder and mixed spice over butter mixture. Add almond meal and pecans. Fold until combined.
2. Step 2
   Spoon mixture into prepared cake pan. Smooth top. Cut pears into quarters. Remove core and thinly slice each quarter, leaving stalk and top of pear intact. Arrange over cake, overlapping slightly. Sprinkle with extra sugar. Bake for 1 hour to 1 hour 20 minutes or until a skewer inserted in centre of cake comes out clean (cover with foil if over-browning). Stand in pan for 10 minutes. Turn, top-side up, onto a wire rack.
3. Step 3
   Meanwhile, make Butterscotch sauce. Place sugar, butter, cream and vanilla in a pan over medium heat. Cook, stirring, for 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until thickened. Serve cake with sauce. (taste.com.au)

 

Spiced chocolate cake

 

 

Ingredients

• 450g dark chocolate
• 450g unsalted butter
• 1/2 cup (125ml) buttermilk
• 2 tablespoons vegetable oil
• 2 tablespoons instant coffee granules
• 4 eggs
• 1 cup (150g) plain flour
• 1 cup (150g) self-raising flour
• 1/2 cup (50g) dark cocoa powder
• 1/2 teaspoon bicarbonate of soda
• 2 1/2 cups (550g) caster sugar
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 1/2 tablespoons brandy
• Coloured cachous, to decorate

Method

1. Step 1
   Preheat oven to 160°C. Grease and line the base and sides of a 23cm square cake pan.
2. Step 2
   Chop chocolate in a Braun Food Processor. Place 250g chocolate in a saucepan with 250g butter and 3/4 cup (185ml) water. Stir over low heat until smooth. Set aside to cool.
3. Step 3
   Place buttermilk, oil, coffee and eggs in processor and process to combine. Add flours, cocoa, soda, sugar and spices, then process to combine. Add melted chocolate and pulse until just combined. Pour into cake pan and bake for 1 hour and 20 minutes, or until skewer inserted into centre comes out clean.
4. Step 4
   Remove cake from oven, prick with a skewer and drizzle with brandy. Cool slightly, then transfer to a wire rack and cool completely.
5. Step 5
   For icing, place remaining chocolate and butter in a pan and stir over low heat until smooth. Transfer to a bowl and chill until mixture is a spreadable consistency.
6. Step 6
   Turn cake upside down so base becomes top. Spread with icing. Trim rough edges from cake, decorate with cachous and cut into small squares. If the weather is hot, you may need to refrigerate before serving. (taste.com.au)

 

Surprise raspberry chocolate cake

 

 

The secret ingredient in this moist cake is mayonnaise, which gives it a shelf-life of 1 week in the fridge – if you can resist eating it before then, that is!

 

Ingredients

Equipment

• You'll need a 25cm (2.25L) bundt cake pan, available from kitchen shops.

Ingredients

• 40g butter, melted, plus extra, softened, to grease
• 100g (1 cup) Dutch cocoa, (see top tips) plus extra, to dust
• 250ml (1 cup) buttermilk
• 3 eggs
• 300g (1 cup) whole-egg mayonnaise
• 440g (2 cups) caster sugar
• 225g (1 1/2 cups) self-raising flour
• 120g (1 cup) ground almonds
• 1 teaspoon bicarbonate of soda
• 150g frozen raspberries
• 100g dark chocolate (55% cocoa solids), very finely chopped
• 1 pomegranate, seeded
• 175g icing sugar, sifted
• 20g flaked almonds, roasted

Method

1. Step 1
   Preheat oven to 160°C. Grease pan well with extra softened butter (make sure centre tube is very well greased; this will make it easier to release cake). Dust well with extra cocoa, then shake out excess.
2. Step 2
   Using an electric mixer, beat buttermilk, eggs, mayonnaise and 200ml water on low speed until combined. Sift cocoa, caster sugar, flour, ground almonds, bicarbonate of soda and 1 teaspoon salt through a fine sieve into a bowl, pushing through with a wooden spoon. Add to buttermilk mixture and, using a wire whisk, stir until combined. Add raspberries and chocolate, and, using a spoon, fold in until combined.
3. Step 3
   Pour batter into pan, then place on an oven tray. Bake on bottom shelf of the oven for 1 hour or until a skewer inserted into centre comes out clean. Cool for 10 minutes, then run a knife or spatula down sides of pan to release cake (repeat several times, if necessary). Invert onto a wire rack to cool completely.
4. Step 4
   To make icing, place half the pomegranate seeds in a bowl and, using the back of a spoon, crush to release juice. Strain juice into a bowl. Place 1 1/2 tablespoons juice, icing sugar and butter in a separate bowl and stir until thick and smooth. Adjust with a little more icing sugar or juice to form a thick drizzling consistency.
5. Step 5
   Spoon icing over top of cake, allowing it to drip down sides. Place remaining pomegranate seeds on paper towel and pat dry. Scatter seeds and almonds over icing. Stand for 10 minutes for icing to set, then serve. (taste.com.au)

 

Traditional Christmas cake

 

 

Impress your guests with this traditional Christmas cake

 

Ingredients

• 1kg mixed dried fruit
• 1/2 cup mixed peel
• 1 cup chopped dried apricots
• 1 cup chopped dried figs
• 100g glacé cherries
• 3/4 cup brandy or rum
• 250g butter, at room temperature, chopped
• 1 cup brown sugar
• 5 eggs
• 1 cup plain flour
• 1 cup self-raising flour
• 1 tsp bicarbonate of soda
• 1 tsp mixed spice
• 1 tsp ground cinnamon
• 1 cup walnuts
• 3 x 500g pkts ready-made white icing (fondant)
• 1/4 cup apricot jam
• Cachous

• Method

1. Step 1
   Place all the dried fruit and brandy into a large mixing bowl and stir to combine well. Cover with plastic wrap and set aside overnight (or for at least 4 hrs) for the fruit to soak. When you are ready to make the cake, preheat oven to 150°C or 130°C fan. Lightly grease a 23cm round tin, and line the base and side with baking paper, extending the paper 4 to 5cm above the top.
2. Step 2
   Using electric beaters, beat butter and sugar until light and creamy. Add eggs one at a time, beating well between each addition. Don’t worry if the mixture appears curdled at this point. Add to the bowl with fruit and sift the flours, bicarb and spices over. Using a large metal spoon or rubber spatula, fold together, then fold in the walnuts.
3. Step 3
   Spoon into prepared tin and tap tin firmly on a work bench several times to settle batter and expel any air pockets. Smooth top with a rubber spatula. Wrap a triple layer of brown paper or newspaper around the tin, securing with kitchen string. Bake for 3 hrs on the lowest shelf in the oven, until a skewer inserted into the centre of the cake comes out clean. Cool completely in the tin before turning out.
4. Step 4
   To decorate cake, place upside down onto a work board or serving platter so that the base becomes the top of the cake. Take one packet of the fondant icing and pinch off small pieces to fill any gaps in the surface so it is smooth. Wrap remaining icing in plastic wrap so it doesn’t dry out. Warm apricot jam in a small saucepan or in the microwave and press through a sieve to remove solids. Brush all over cake.
5. Step 5
   Knead the other two packets of fondant icing together until pliable (microwave briefly if necessary according to packet directions). Roll out on a surface lightly dusted with icing sugar, until about 5 to 7mm thick. Place over cake and smooth out with your hands, particularly down the sides to the base. Use a small sharp knife to trim off any excess icing.
6. Step 6
   Roll out reserved icing to 3mm thick and cut out strips 1.5cm wide. Use to decorate cake as shown. Press cachous onto the strips. Tie a ribbon around the side of cake, securing with pins. (taste.com.au)

 

Three-tiered white chocolate cheesecake

 

Sprinkle a little wow-factor over your festive celebration with this spectacular show-stopping dessert.

Ingredients

• 250g shortbread biscuits
• 100g unsalted butter, melted
• 8 gold-strength gelatine leaves (see notes)
• 600ml thickened cream
• 1kg cream cheese, at room temperature
• 2 x 395g cans sweetened condensed milk
• 400g white chocolate, melted, cooled
• 125g raspberries, plus extra to serve
• 1 tablespoon icing sugar
• Unsprayed roses (optional) and strawberries, to serve

Method

1. Step 1
   Grease and line the bases of a 23cm, 18cm and 10cm springform cake pan.
2. Step 2
   Whiz biscuits in a food processor to fine crumbs. Add butter and whiz to combine. Press biscuit mixture into the base of the 23cm cake pan, then chill for 30 minutes.
3. Step 3
   Meanwhile, soak 4 gelatine leaves in cold water for 5 minutes to soften.
4. Step 4
   Heat 100ml cream in a saucepan over low heat to just below boiling point. Squeeze excess water from gelatine leaves, then add gelatine to the warmed cream. Remove from the heat and stir until the gelatine dissolves. Set aside.
5. Step 5
   Whiz half each of the cream cheese and condensed milk in a food processor until smooth. Add half the chocolate and pulse to combine. Add the gelatine mixture and pulse to combine. Whisk 200ml cream to soft peaks, then fold into the cream cheese mixture. Pour over the biscuit base.
6. Step 6
   Repeat method with the remaining 4 gelatine leaves, 300ml cream, 500g cream cheese, 395g condensed milk and 200g melted chocolate, then divide mixture among the remaining 2 cake pans. Chill all the cakes for 4-6 hours until set.
7. Step 7
   Meanwhile, place the raspberries and icing sugar in a blender with 2 tablespoons water and whiz until smooth. Strain through a fine sieve into a jug and set aside.
8. Step 8
   Remove the cakes from the pans, then arrange on a serving platter with the largest cake on the bottom and the smallest on top. Drizzle with berry sauce and garnish with roses and extra berries. (taste.com.au)

Triple layer chocolate cake with chocolate swirl cream

 

 

Filled with choc-swirled cream and dripping with a dark chocolate sauce, this stunning dessert cake has special occasion written all over it.

 

Ingredients

• Melted butter, to grease
• 400g butter, at room temperature
• 430g (2 cups) caster sugar
• 1 teaspoon vanilla essence
• 4 eggs, at room temperature
• 300g (2 cups) self-raising flour
• 150g (1 cup) plain flour
• 80g (3/4 cup) cocoa powder, sifted
• 250ml (1 cup) milk
• 300g dark chocolate
• 625ml (2 1/2 cups) thickened cream
• 2 x 300ml ctns double thick cream
• 80ml (1/3 cup) Kahlúa liqueur
• 2 x 125g punnets fresh raspberries

Method

1. Step 1
   Preheat oven to 160°C. Brush a round 22cm (base measurement) cake pan with melted butter. Line the base and side with non-stick baking paper.
2. Step 2
   Use an electric beater to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in the combined flour, cocoa powder and milk until combined. Spoon the mixture into the prepared pan and smooth the surface. Bake for 2 hours 15 minutes or until a skewer inserted into the centre comes out clean. Turn onto a wire rack to cool completely.
3. Step 3
   Place the chocolate and 250ml (1 cup) thickened cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and the mixture is smooth. Set aside for 1 hour to cool.
4. Step 4
   Use a large serrated knife to cut the cake into 3 layers horizontally.
5. Step 5
   Use a balloon whisk to whisk the double thick cream and remaining thickened cream in a bowl until soft peaks form. Divide the cream between 2 bowls. Drizzle 60ml (1/4 cup) of the chocolate mixture over 1 portion of the cream and fold to create a swirled effect. Repeat with another 60ml (1/4 cup) chocolate mixture and the remaining cream.
6. Step 6
   Place the cake base on a serving plate. Brush with half the Kahlua. Spoon half the chocolate cream over the cake. Repeat with another cake layer, the remaining Kahlua and remaining chocolate cream. Top with the remaining cake layer.
7. Step 7
   Drizzle over the remaining chocolate mixture. Top with the raspberries. (taste.com.au)