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Cake

Baking/ Cake/ Chocolate/ Healthy

Healthy Milo Brownies

This is a variation of my very popular 20 Second Milo Brownies! I’m trying to cut out/reduce the refined sugar from the boys diets, and they loooove this!!!!

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Add all ingredients to the bowl…

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…and mix 20 seconds/Speed 5.

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Pour into baking tin and bake for 20-25 minutes or until skewer comes out clean.

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Leave to cool on the bench before cutting up into squares.

Healthy Milo Brownies

Print Recipe

Ingredients

  • 140 grams plain wholemeal flour
  • 140 grams coconut oil (softened/melted)
  • 120 grams maple syrup
  • 70 grams milo
  • 30 grams oats
  • 20 grams cocoa powder
  • 3 x eggs
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla bean paste/extract

Instructions

1

METHOD (Thermomix):

2

Preheat oven to 170 degrees.

3

Add all ingredients to the bowl and mix 20 seconds/Speed 5.

4

Pour into baking tin and bake for 20-25 minutes or until skewer comes out clean.

5

Leave to cool on the bench before cutting up into squares.

6

METHOD (1 bowl method):

7

Preheat oven to 170 degrees.

8

Add all ingredients to the bowl and mix with a wooden spoon/spatula until all ingredients are combined.

9

Pour into square baking tin and bake for 20-25 minutes or until skewer comes out clean.

10

Leave to cool on the bench before cutting up into squares.

Baking/ Cake/ Chocolate

Milo Buttercream Icing

This is a beautiful Milo Buttercream Icing perfect for your cakes or cupcakes! This is a variation of my Perfect Buttercream Icing recipe. This Milo Buttercream icing is piped on Milo Fudge Cake (made as cupcakes) in the photo, and will also be delicious piped on 30 Second Vanilla Butter Cake (made as a cake or cupcakes).

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Milo Buttercream Icing

Print Recipe

Ingredients

  • 120 grams butter (room temperature)
  • 340 grams icing sugar
  • 20 grams milk
  • 1 tablespoon cocoa
  • 3 tablespoons Milo

Instructions

1

METHOD (Thermomix):

2

Add the above ingredients into the bowl - mix 1 1/2 minutes/Speed 5.

3

METHOD (Electric Beater):

4

Place all ingredients into bowl and beat until light and fluffy.

Notes

Buttercream icing can be refrigerated/frozen, and defrosted at room temperature to pipe 🙂

 

Baking/ Cake/ Chocolate/ Non Thermomix/ Thermomix/ Twins

Car Drip Cakes – Ethan and Harley’s 2nd Birthday Cake

Car Drip Cakes for my 2 year old car loving boys!!

I wanted to incorporate the fun look of a drip cake, with cars which the boys are loving right now! My husband had doubts of it looking like a ‘car’ whilst I was making this, but the end result turned out better than I thought, and the boys kept on pointing at their cakes very excitedly saying ‘CAR!’ so mission accomplished!! 🙂

These are the first cakes that I’ve made using ALL of my recipes which is exciting and special for myI boys!!

The cakes consist of Milo Fudge Cakes topped with Perfect Buttercream Icing, drizzled with White Chocolate Ganache, and decorated with Fruit Jelly Lolly wheels, silver sprinkles and gold leaf windows, and a chocolate smiley face.

A FEW DAYS BEFORE…

A few days before the boys birthday, I made 4 x Milo Fudge Cakes (I only needed 3, but made 1 spare) – each ‘car’ consisted of the Milo Fudge Cake baked in a loaf pan, and a 15cm round cake pan (cut in half for the top of the car shape). I cooked the cakes a few minutes longer so it was more like a Milo mudcake (less gooey fudgy) so that it was firm to decorate. Once the cakes were cooled, I double wrapped the cakes in plastic cling wrap, double wrapped them in foil, then popped in them in the freezer.

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TWO NIGHTS BEFORE…

I made 1 x batch of Fruit Jelly Lollies – I used apple and blackcurrant juice, added edible black glitter, and blue gel food colouring to make the jelly really dark. I then poured it into a silicon baking pan and set it in the fridge overnight.

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THE NIGHT BEFORE…

I made another 1 x batch of Fruit Jelly Lollies – this time with coconut water (so it was a light colour). I then used cookie cutters to cut out ‘E’, ‘H’ and ‘2’ from the dark blue/black glitter Fruit Jelly Lolly mixture. I then placed the cut out ‘E’, ‘H’ and ‘2’ into silicon muffin trays, and then poured the coconut water Fruit Jelly Lollies over them to set in the fridge. I could see the colouring spread into the light coloured coconut water jelly, however only the colouring spread into this, not the glitter, so the ‘E’, ‘H’ and ‘2’ were still quite visible.

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I took out the cakes from the freezer and decorated the cakes whilst frozen/defrosting. I cut the circle shaped cake in half with a large sharp knife. I attached the bottom loaf shaped cake to the cake tray with melted chocolate (so it doesn’t move around).

I then made 2 x batches of Perfect Buttercream Icing at a time (2 x batches per Car Drip Cake = 4 x batches in total for the 2 cakes) with Wilton ‘Teal’ Gel Food Colouring. I iced a ‘crumb layer’ of the cakes, and attached the cakes with a wooden skewer to keep them in place. I then placed the cakes to set in the fridge for an hour.

Once the crumb layer was firm, I iced another layer of buttercream icing, and smoothed the icing with a dough scraper (this took the looongest time out of everything!)

I then let the cakes set in the fridge overnight.

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IN THE MORNING…

I made the White Chocolate Ganache, and let it sit on the bench for about an hour to thicken. I then dripped it on the sides and middle of the cake with a metal teaspoon, then placed the cakes back in the fridge to set. I added white chocolate melts/dark chocolate chips for eyes, and dark chocolate piped on as a smily face. I then added silver sprinkles in the shape of windows, gold leaf on the drips inside the ‘windows’ and then attached the Fruit Jelly Lolly wheels with toothpicks.

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Baking/ Cake/ Chocolate

White Chocolate Ganache

This is perfect for drip cakes, on cakes as an icing glaze, drizzling for desserts, or for dipping strawberries into!

For drip cakes, I use my Perfect Buttercream icing, refrigerate the cake, then use this ganache to drip off the sides of the cake.

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Weigh out white chocolate.

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Add cream to bowl.

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Heat 3 minutes/60 degrees/Speed 2.

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Set timer for 6 minutes/60 degrees/Speed 2 and slowly add white chocolate melts through the MC hole throughout the 6 minutes.

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If colouring, add gel food colouring. Mix 1 minutes/Speed 2.

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Pour ganache into a glass/metal bowl and leave to cool/thicken on the benchtop before using.

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Use a metal teaspoon to drip off the sides of a COLD cake (helps the drips stop from dripping down to the plate), then fill the top middle of the cake with ganache. Place in fridge to set.

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Cold right out of the fridge – great for icing!

White Chocolate Ganache

Print Recipe

Ingredients

  • 350 grams thickened cream
  • 450 grams white chocolate melts
  • Optional: Gel food colouring

Instructions

1

METHOD (Thermomix):

2

Weigh out white chocolate and set aside.

3

Add cream to bowl. Heat 3 minutes/60 degrees/Speed 2.

4

Set timer for 6 minutes/60 degrees/Speed 2 and slowly add white chocolate melts through the MC hole throughout the 6 minutes.

5

If colouring, add gel food colouring. Mix 1 minutes/Speed 2.

6

METHOD (Stovetop):

7

Weigh out white chocolate and set aside.

8

Fill a small saucepan with 1-2 inches water, heat on low to medium heat and sit a medium sized glass/metal bowl in the saucepan.

9

Pour cream into bowl, and stir with a spatula/whisk for a few minutes to heat the cream.

10

Add melts, a few at a time and stir until chocolate is all melted into the mixture.

11

If colouring, add gel food colouring and mix until combined.

Notes

*DRIP CAKES: Pour ganache into a glass/metal bowl and leave to cool/thicken on the benchtop before using. Use a metal teaspoon to drip off the sides of a COLD cake (helps the drips stop from dripping down to the plate), then fill the top middle of the cake with ganache. Place in fridge to set. **ICING: Chill in fridge until thickened and spread on your cake/cupcakes. ***This can be premade and left in the fridge before use. Heat up in the microwave (or back in the Thermomix or stovetop) for a thinner consistency.

Baking/ Cake/ Thermomix

Caramelised Pear Upside Down Cake

YUUMMM!!! This is sooo goood!! Caramel and pear flavours go sooo well together! This is a very easy and impressive cake to make! There are 3 x pears in this, with a caramel pear topping, and a moist fluffy cake!

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Add 40 grams butter and 70 grams brown sugar to bowl.

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 Heat 3 minutes/100 degrees/Speed 2.

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Pour and spread into the bottom of a cake pan.

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Assemble pear slices at the bottom of the cake pan.

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(Don’t wash bowl) Add all cake ingredients to bowl. Mix 15 seconds/Speed 4.

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Pour and spread over caramel and pear slices.

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Bake for 20 minutes or until skewer comes out clean.

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Cool before turning upside down.

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Caramelised Pear Upside Down Cake

Print Recipe
Cooking Time: 20 minutes

Ingredients

  • TOPPING:
  • 40 grams butter
  • 70 grams brown sugar
  • 2 x pears (peeled, cored and sliced into thin pieces)
  • CAKE:
  • 1 x pear (quartered and cored)
  • 150 grams plain flour
  • 80 grams butter
  • 60 grams brown sugar
  • 40 grams desiccated coconut
  • 2 x eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla bean paste/extract
  • 1/4 teaspoon salt

Instructions

1

Preheat oven to 180 degrees.

2

Add 40 grams butter and 70 grams brown sugar to bowl. Heat 3 minutes/100 degrees/Speed 2.

3

Pour and spread into the bottom of a cake pan.

4

Assemble pear slices at the bottom of the cake pan.

5

(Don't wash bowl) Add all cake ingredients to bowl. Mix 15 seconds/Speed 4.

6

Pour and spread over caramel and pear slices.

7

Bake for 20 minutes or until skewer comes out clean.

8

Cool before turning upside down.

Baking/ Cake/ Thermomix

Easy Watermelon Cake

This Easy Watermelon Cake consists of my 30 Second Vanilla Buttercream Cake (with chocolate chips ‘watermelon seeds’) and iced with Perfect Buttercream Icing.

This is very easy to make and ice, looks amazing as a whole cake, and looks spectacular in individual cake slices – making it fantastic for a bake sale, or to take pre-cut into the office or school.

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Add all ingredients (EXCEPT for the chocolate chips) into the bowl.

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Mix 30 seconds/Speed 6.

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Pour and spread into a greased/lined baking tin.

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Weigh out chocolate chips.

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Pour dark chocolate chips over the top of the batter and gently stir into the top of the mixture (don’t stir in too much or the choc chips will sink to the bottom).

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Bake for 35 minutes or until skewer comes out clean.

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Wait to cool before icing.

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ICING – make 1 batch of ‘Perfect Buttercream Icing‘. Divide the batch of icing into thirds = 1. White, 2. Red (add ¼ teaspoon red food colouring), and 3. Green (add ¼ teaspoon green food colouring). Ice cake as per pictures and top with a handful of dark chocolate chips.

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Easy Watermelon Cake

Print Recipe
Cooking Time: 35 minutes

Ingredients

  • 210 grams self raising flour
  • 190 grams butter
  • 170 grams sugar
  • 80 grams milk
  • 40 grams cornflour
  • 3 x eggs
  • 2 teaspoons vanilla bean paste/extract
  • 1 teaspoon red food colouring
  • 150 grams dark chocolate chips

Instructions

1

Preheat oven to 160 degrees.

2

Add all ingredients (EXCEPT for the chocolate chips) into the bowl. Mix 30 seconds/Speed 6.

3

Pour and spread into a greased/lined baking tin.

4

Pour dark chocolate chips over the top of the batter and gently stir into the top of the mixture (don’t stir in too much or the choc chips will sink to the bottom).

5

Bake for 35 minutes or until skewer comes out clean. Wait to cool before icing.

6

ICING – make 1 batch of 'Perfect Buttercream Icing' (click on link in photos). Divide the batch of icing into thirds = 1. White, 2. Red (add ¼ teaspoon red food colouring), and 3. Green (add ¼ teaspoon green food colouring). Ice cake as per pictures and top with a handful of dark chocolate chips.

Notes

This looks amazing as a whole cake, and cut in slices - is great for a bake sale, or to take into school/office pre-cut into 'watermelon' slices.

Baking/ Cake/ Thermomix

30 Second Vanilla Butter Cake

This is a great basic cake recipe for decorating! A base for drip cakes, naked cakes, rainbow/ombre layer cakes, buttercream, fondant, or even dusted with icing sugar!! This is quick, easy, and is a super light and fluffy butter cake which is nice and firm for decorating. I have also made this into an Easy Watermelon Cake!

The cornflour in the recipe adds to a fluffier, lighter texture. In comparison to previous butter cake recipes I used in the past, the crumbs are much bigger and it can taste quite heavy. This is a lot lighter with finer crumbs which makes it taste (and is quick to make) like a ‘packet mix’ kind of cake!

Add ingredients to bowl. 
 
 
Mix – 30 seconds/Speed 6.
Pour and spread into lined baking tin.
 
Bake for 35 minutes or until skewer comes out crumb free.
 
Cool before taking out of tin and decorating.
 

This cake is decorated with 1 1/2 batches of my Perfect Buttercream Icing using a Russian rose piping tip.

 

 
 

30 Second Vanilla Butter Cake

Print Recipe
Cooking Time: 30 minutes

Ingredients

  • 210 grams self raising flour
  • 190 grams butter
  • 170 grams sugar
  • 80 grams milk
  • 40 grams corn flour
  • 3 x eggs
  • 2 teaspoons vanilla bean paste/extract

Instructions

1

METHOD (Thermomix):

2

Preheat oven to 160 degrees.

3

Add ingredients to bowl. Mix - 30 seconds/Speed 6.

4

Pour and spread into lined baking tin.

5

Bake for 35 minutes or until skewer comes out crumb free.

6

Cool before taking out of tin and decorating.

7

METHOD (Non Thermomix):

8

Preheat oven to 160 degrees.

9

Melt butter.

10

Add ingredients into large bowl and mix until ingredients well combined.

11

Pour and spread into lined baking tin.

12

Bake for 35 minutes or until skewer comes out crumb free.

13

Cool before taking out of tin and decorating.

Notes

This cake is decorated with 1 1/2 batches of my Perfect Buttercream Icing using a Russian rose piping tip. Note: You can also use this for cupcakes - cooking time will be around 15 to 20 minutes or until a skewer comes out crumb free.

Baking/ Cake/ Thermomix

Milo Fudge Cake

Yum yum yum!!!!!!!!! Delicious fudgey Milo chocolatey goodness!!! This is amazing by itself or would be great with a chocolate buttercream, Milo Mousse, Chocolate Soil, or Choc Chip Milo Icecream! My cake hating (but Milo and chocolate loving) husband LOVES this! This is one of the only cakes (besides ice cream ones) that he’s enjoyed eating (rather than me shoving it down his throat to taste test!)

  
Add butter and chocolate to bowl. 
 
 
Melt 2 minutes/50 degrees/Speed 2. Scrape down. Melt a further 3 minutes/50 degrees/Speed 2.
 
 
Set time to 1 minute/Speed 2 and add eggs through MC hole during this minute.
 
 (After eggs added)
 
Add flour, Milo, sugar and vanilla to bowl. 
 
Mix 15 seconds/Speed 4.
 
 
Pour and spread into lined baking pan… 
 
 
 …and bake for 30 minutes or until a skewer comes out clean.
 

 

 

 

Milo Fudge Cake

Print Recipe
Cooking Time: 30 minutes

Ingredients

  • 250 grams butter
  • 150 grams dark chocolate
  • 4 x eggs
  • 230 grams plain flour
  • 100 grams Milo
  • 100 grams brown sugar
  • 1 teaspoon vanilla bean paste/extract

Instructions

1

Preheat oven to 150 degrees.

2

Add butter and chocolate to bowl. Melt 2 minutes/50 degrees/Speed 2. Scrape down. Melt a further 3 minutes/50 degrees/Speed 2.

3

Set time to 1 minute/Speed 2 and add eggs through MC hole during this minute.

4

Add flour, Milo, sugar and vanilla to bowl. Mix 15 seconds/Speed 4.

5

Pour and spread into lined baking pan and bake for 30 minutes or until a skewer comes out clean.

Cake/ Chocolate/ Thermomix

Chocolate Beetroot Cake

This is a deliciously moist cake with hidden beetroot! It has a slight bitterness to it from the beetroot making it taste like a dark chocolate cake, which is paired well with the sweet chocolate buttercream. It has a similar aftertaste to a red velvet cake but is more chocolatey in colour (and I already have a red velvet cupcake recipe).
I won’t lie, but this did NOT get past my husband and brother with the taste test who are uber conservative chocolate eaters – I think they felt betrayed that I got them to taste this before admitting there was beetroot in there! However for the more adventurous eaters, like the ladies in my family – who love this, and  for the kids who don’t know any better (the boys loooooove this and can’t get enough)!!! If you can get past a can of beetroot in there, this is a really moist cake which isn’t overly sweet. It can be easily made into cupcakes.

 

 
Add all cake ingredients to bowl. 
 
Mix – 30 seconds/Speed 5.
 
 
Pour and spread into cake pan and bake for 20 minutes or until skewer comes out clean. Cool before icing.
 
In a clean and dry bowl, add all icing ingredients to bowl. Mix 1 1/2 minutes/Speed 5.
 
 
Spread icing/pipe icing over cool cake and serve.


Chocolate Beetroot Cake

Print Recipe

Ingredients

  • CAKE:
  • 1 x 450 gram tin of beetroot (juice drained)
  • 300 grams plain flour
  • 130 grams sugar
  • 60 grams cocoa
  • 150 grams oil (i.e rice bran oil)
  • 2 x eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla bean paste/extract
  • CHOCOLATE BUTTERCREAM
  • 120 grams butter (room temperature)
  • 340 grams icing sugar
  • 20 grams milk
  • 1 teaspoon vanilla bean paste/extract
  • 2 tablespoons cocoa

Instructions

1

Preheat oven to 160 degrees.

2

Add all cake ingredients to bowl. Mix - 30 seconds/Speed 5.

3

Pour and spread into cake pan and bake for 20 minutes or until skewer comes out clean.

4

Cool before icing.

5

In a clean and dry bowl, add all icing ingredients to bowl. Mix 1 1/2 minutes/Speed 5.

6

Spread icing/pipe icing over cool cake and serve.


Cake/ Non Thermomix/ Thermomix

Jelly Cake

This is sooo preetttyy!!! A fun, healthier and delicious alternative to a ‘normal’ cake! This is perfect if you want a nut free, dairy free, egg free and gluten free cake!!!
You can use different flavour combinations. With this batch I used an 825 gram can of Peaches with coconut water for the jelly flavour. I like using coconut water or a light coloured juice so you can see through to the fruit, however any juice will look amazing and beautifully glossy!

Flavoured jelly packets usually state not to use pineapple, kiwifruit or paw paw or the jelly will not set. So try fruits like peaches, pears, apricots and lychees if using canned fruit, and you can also use a combination of fresh fruit too.

This is firm, but with a little bit of jelly wobble so it can be cut and hold a shape when upturned from the mould. If you want something that sets firmer to use small silicon moulds, try the Fruit Juice Jelly Lollies recipe. If you like wobbly jelly like Aeroplane jelly to scoop out from a cup, try the Fruit Jelly Cup recipe.

You can use more or less honey (or other sweetener) depending on your taste – it will depend on the flavour combination of canned fruit with juice or syrup, using fresh fruit, and the type of juice (or coconut water) you use. I find that more honey is required (approx. 100 grams) when using canned fruit with JUICE, and less is required (approx. 50 grams) when using canned fruit with SYRUP. But before you pour it in the mould, have a taste to check if it is sweet enough, and you can always add a little bit more.

This works best with any silicon mould as you do not need to line or spray it. Cooking spray will ruin the crisp and sharp clear jelly and may leak into the jelly creating small bubbles or opaqueness.

This heart silicon mould is from Ikea (I’m a sucker for silicon moulds, so I couldn’t resist getting this!)

 

Strain the juice/syrup away from the canned fruit into a separate jug.

 Place the fruit into mould.
 

Add the drained juice + additional juice of choice (1000 grams total), honey and gelatine into bowl. 

 Mix – 4 minutes/50 degrees/Speed 2.
 

Pour jelly mixture into mould 

 
 
Use a spatula to move the fruit around a bit, and place in fridge for a few hours to set.
 
 
Once set,
 
Peel the edge of the jelly from the sides of the mould.
 
Place your serving plate over the silicon mould
 
Then upturn it onto the serving plate
 
Cut slowly with a really sharp knife!

Jelly Cake

Print Recipe

Ingredients

  • Canned fruit in juice/syrup (Separate the fruit and juice) or fresh fruit
  • 1000 grams juice (including drained juice from the canned fruit)
  • 50 to 100 grams honey**
  • 40 grams edible gelatine

Instructions

1

METHOD (Thermomix):

2

Strain the juice/syrup away from the canned fruit into a separate jug.

3

Place the fruit into mould.

4

Add the drained juice + additional juice of choice (1000 grams juice in total), honey and gelatine into bowl. Mix - 4 minutes/50 degrees/Speed 2.

5

Pour jelly mixture into mould and place in fridge for a few hours to set.

6

METHOD (Stovetop):

7

Strain the juice away from the canned fruit into a separate jug.

8

Place the fruit into mould.

9

Add the drained juice + additional juice of choice (1000 grams juice in total), honey and gelatine into a medium pot, heat on low to medium heat, stirring constantly until you can see gelatine granules have melted in.

10

Pour jelly mixture into mould and place in fridge for a few hours to set.

Notes

**the amount of honey can be altered depending on your taste/type of juice/canned fruit. As a guide, if using canned fruit with SYRUP - use 50 grams honey; if using canned fruit with JUICE - use 100 grams honey. You can also use any other sweetener i.e. rice malt syrup, maple syrup etc.