Yum! To celebrate Australia Day (and being Aussie every other day), this is a super delish and easy lamington recipe! I love lamingtons, and have made the ‘real’ square ones once, but it is way too fiddly and messy for me – this is soooo much easier, quicker ANNNNDDD you get a bonus AMAZING milkshake after you make them!! My fussy milkshake husband said it was one of the best milkshakes he’s had!
New year, healthy snacks!! This is a healthier version of a carrot cake, but in a slice form – which makes it super easy to make and super easy to eat!! Deliciously moist, with a crunch from walnuts, and a burst of sweetness from the sultanas.
Add carrots, oats, flour, maple syrup, oil, coconut, chia seeds, eggs, vanilla and cinnamon to bowl.
This is my SIL’s birthday cake for 2016! The last few years I’ve gone with icecream cakes since her birthday’s in summer, but this year I thought I’d make a proper cake with buttercream for her!
This cake consists of an orange chiffon cake, topped with rosewater buttercream icing and edible gold leaf.
1. The Cake – Orange Chiffon Cake
I cheated and my mum made this cake for me to decorate, as she’s the chiffon cake expert in the family! She has her own recipe which she uses (which I am yet to learn from her to post on the blog!), but here is a similar recipe on recipe community.
However, you can use ANY cake you like in a bundt tin (or even a round cake tin and cut a hole through the middle to form a wreath shape).
2. The Icing – Rosewater Buttercream Icing (x 4 batches)
I used my Perfect Buttercream Icing and made 2 x 2 batches at a time with 1 teaspoon of Rosewater (instead of vanilla) with each double batch (i.e. 1/2 teaspoon per batch).
I used the icing first to crumb coat the cake. Then whilst I let it firm up in the fridge, I divided the remaining buttercream icing into 6 small bowls and added 6 x different gel food colouring (pictured below) to create really vibrant colours.
3. Assembly of the cake is illustrated as follows:
With all the festive sweet treats lately, I wanted to sneak in some healthy goodness into the boys, especially since they haven’t been eating their fruit well lately (they chew their fruit then spit it out!) ahhh!
These are suupppper moist and delish!!!
Add all ingredients to bowl.
Mix 30 second/Speed 4.
Spoon into muffin cases.
Bake for 15 minutes or until skewer comes out clean.
With Christmas fast approaching, here is my all-in-one Christmas Gift and Party Ideas Guide for a one stop shop with all the links!
I have noted if they are Thermomix or Non Thermomix recipes (for those who don’t have a Thermomix) but also if you have a Thermomix and want to multi task you could make things without a Thermomix if your Thermomix is busy!!
These are beautiful rich fudgy cupcakes with the delicious jaffa flavour of orange and dark chocolate! These are AMAZING warm with a gooey fudgy centre, and can be kept a few days – just zap them in the microwave for about a minute to get the gooey fudgyness!
Add butter and chocolate to bowl.
Melt 2 minutes/50 degrees/Speed 2. Scrape down.
Melt a further 5 minutes/50 degrees/Speed 2.
Set time to 1 minute/Speed 2 and add eggs through MC hole during this minute.
Add flour, sugar and zest of 1 orange.
Mix 15 seconds/Speed 4.
Spoon into cupcake/muffin patties.
Top with dark chocolate chips…
…and sprinkle orange zest on top.
Bake for 16-20 minutes or until tops look ‘crispy’ and browned (or if you give it a shake and the tops don’t wobble).
This is my mum’s birthday cake for 2016! Her favourite sweet is coconut ice, and she also loves marshmallows – so I thought I would combine the 2!
This Coconut Ice Cake consists of two layers of Coconut Butter Cake, Coconut Buttercream, topped with toasted marshmallow, coconut ice balls, white roses, edible glitter, pink sugar rocks and edible gold leaf.