Ingredients (serves 6)
Melted butter, to grease
150g (1 cup) icing sugar mixture
75g (1/2 cup) plain flour
155g (1 1/2 cups) ground hazelnuts
1 tsp ground cinnamon
6 egg whites
180g unsalted butter, melted, cooled
115g (1/2 cup) caster sugar
24 (about 200g) cherries, stems attached
185g (3/4 cup) mascarpone
Preheat oven to 200°C. Lightly grease a 17 x 25cm (base measurement) slab cake pan with melted butter. Line base with non-stick baking paper.
Sift icing sugar and flour into a bowl. Add hazelnuts and cinnamon, and mix until well combined. Use a balloon whisk to whisk 5 egg whites in a bowl until frothy. Use a large metal spoon to fold egg whites into hazelnut mixture. Add melted butter and fold in until just combined. Spoon into prepared pan and smooth the surface.
Bake in preheated oven for 20 minutes or until golden and a skewer inserted into the centre comes out clean. Remove from oven and set aside for 15 minutes before turning onto a wire rack to cool completely.
Meanwhile, line a tray with non-stick baking paper. Use a fork to whisk remaining egg white in a bowl until frothy. Place caster sugar in a separate small bowl. Hold a cherry by the stem and brush with a little egg white to evenly coat. Dip into the sugar and turn to coat. Place, upright, on the lined tray. Repeat with remaining cherries. Set aside for 15 minutes or until dry.
To serve, use a round 3.5cm cutter to cut 24 discs from hazelnut cake. Top each with a small dollop of mascarpone and then with a frosted cherry.
Note: This cake can be made up to 1 day ahead. Store in an airtight container.
Ingredients (serves 4)
500g dark chocolate
2 tbs golden syrup
125g unsalted butter
1 tbs caster sugar
1 tbs plain flour, sifted
Melted chocolate, to decorate
Chocolate sorbet, to serve
200g mascarpone cheese
2 tbs instant coffee
2 tbs pure icing sugar
Preheat oven to 220°C. Grease and line the base of a 20cm round spring-form cake pan with non-stick baking paper.
Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water. Set aside to cool slightly.
Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. Remove from oven and run a knife around the edge of the cake. Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake).
Meanwhile, to make the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar in a bowl until stiff.
To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off.
Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet on the side.
Moist strawberry cake layered with a rich lemonade cream filling. Introducing summer——on a plate!
One box of strawberry cake mix (plus oil, water and eggs as directed on box)
8oz. Cream Cheese (softened to room temp.)
1 packet (0.23oz.) of Kool-Aid Lemonade
Yellow food coloring gel (as desired for color)
2cups Jet-Puffed Marshmallow Creme
8 oz. Cool Whip Topping
Fresh strawberries to garnish.
Make cake according to box and bake in 2- 9 inch round cake pans as directed. Turn finished cakes over on cake racks and allow to cool completely.
Cream together cream cheese, lemonade and yellow food coloring until smooth.
Mix marshmallow creme in and then mix in Cool Whip until completely smooth. Refrigerate until cake is cooled and cut.
Cut each cake layer in half.
Alternating layers of cake with layers of filling, assemble cake. End with layer of filling.
Top with sliced strawberries.
Refrigerate and serve chilled.
You will need lolly-pop sticks for this recipe and a block of oasis or polystyrene. Icing flowers are available from cake decorating supply stores, supermarkets and kitchen supply stores.
340g pkt vanilla butter cake
2 tablespoons bought vanilla frosting
250g white chocolate melts
Pink food colouring gel
Icing flowers, to decorate
Preheat the oven to 180C. Grease and line the base of a 20cm round (base measurement) cake pan with baking paper.
Make the vanilla butter cake following packet directions. Spoon into the prepared pan and bake for 40-45 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and set aside for 10 minutes before turning onto a wire rack to cool completely.
Use a serrated knife to trim the crusts of the cake. Break the cake into small pieces and transfer to the bowl of a food processor. Process until fine crumbs form. Transfer to a bowl. Add the vanilla frosting and stir to combine.
Line an oven tray with baking paper. Roll tablespoonsful of cake mixture into balls. Place on the lined tray. Loosely cover with plastic wrap and place in the fridge for 1 hour or until firm.
Place the white chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts. Add pink colouring and stir to combine.
Dip the end of 1 lollypop stick in chocolate then insert into a cake ball. Return to the tray. Repeat with remaining cake balls.
Dip 1 cake pop into the melted chocolate, turning to coat. Gently tap on the side of the bowl to remove excess chocolate. Insert the cake pop in the polystyrene to stand upright. While chocolate is melted, decorate with icing flowers on top and around the cake pop. Repeat with remaining cake pops, chocolate and icing flowers. Set aside for 30 minutes or until chocolate is completely set.
2 packets butter cake mix
4 icecream cones
1 quantity Fluffy Frosting (3 egg white quantity)
1 empty matchbox
assorted sweets (as shown)
1 icecream wafer
Make cakes together according to directions on packet, spoon one quarter of combined mixture into greased 25cm x 8cm (10in x 3m) bar tin, spoon remaining mixture into greased deep 20cm (8in) square cake tin, bake in moderate oven 30 minutes for bar cake, 1 hour for square cake or until cooked when tested. Turn on to wire rack to cool. If necessary, trim tops of cakes to give flat surfaces.
Place square cake on prepared board; cut bar cake into four equal pieces, position one piece on each corner of square cake, place an upside-down icecream cone in each corner. Cover cake and cones completely with Fluffy Frosting. Remove striker sides from matchbox cover, press one end lightly into frosti ng to form brick pattern. Decorate cake with assorted sweets, icecream wafer represents door, squares of soft fondant sweets on toothpicks represent flags on turrets.
2 packets butter cake mix
1 quantity Vienna Cream
250g (8oz) coconut
pink food colouring
green food colouring
6 Flake chocolates
small wooden skewers
Make cakes according to directions on packet, pour into greased deep 23cm (9in) square cake tin, bake in moderate oven 75 min or until cooked when tested. Turn on to wire rack to cool.
Cut cake in half vertically, trim one half to form roof, cut out chimney and tree from trimmings, assemble cake on prepared board. Cover house with Vienna Cream. Tint 1.5 cups coconut with a few drops pink food colouring, tint remaining coconut green. Coat walls with pink coconut. Make windows. gutters and doors out of small sweets and licorice strips.Cut Flakes into various lengths, place on roof, leaving a small space for window, fill in window with small sweets. Ice chimney with Vienna Cream, coat in Flake crumbs, place on side of house. secure with small wooden skewers. Ice tree with Vienna Cream, coat in green coconut, position near front door. Small sweets and jubes represent flowers: spread remaining greentinted coconut around house, small round sweets represent garden path.