Browsing Tag:

cake

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.

Dessert/ Drinks/ Sweets/ Thermomix

Milo Recipes

Do YOU love MILO???

Here is a (growing!) list of all my Milo recipes for easy reference!!! Enjoy!!

 
 
 
 
 
 
 
 
 
 

12. Milo Buttercream Icing

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13. Healthy Milo Brownies

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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.



Baking/ Cake/ Thermomix

Parkin Cake

Each year, my family gets together around my late grandfather’s birthday to remember him. He was an English man from Heywood, Lancashire, and his favourite cake was Parkin Cake, so this year I decided to make this in memory of him! This is a traditional gingerbread cake from Northern England made with oats, treacle and ginger.

The longer you keep this, the nicer it is as the freshly baked cake is quite dry and crumbly, however becomes softer and stickier the longer you keep it.

This is adapted from a recipe from BBC Good Food.

This is best served at least 3 days after baking, and keeps up to 2 weeks.

 

 
Add butter, golden syrup, treacle, and brown sugar to bowl.
 
 
  Heat – 2 minutes/60 degrees/Speed 3.
 
 
Add oats, flour, milk, egg and ginger.
 
Mix 10 seconds/Speed 5.
 
 
Pour into cake tin…
 
 
 …and bake for 40 minutes or until a skewer comes out crumb free.
Leave to cool.
 
 
Once cool, double wrap in baking paper and foil to keep.
 
 This is best served at least 3 days after baking, and keeps up to 2 weeks. 

 

 
 
 Parkin Cake

Parkin Cake

Print Recipe

Ingredients

  • 200 grams butter
  • 200 grams golden syrup
  • 85 grams treacle
  • 85 grams brown sugar
  • 100 grams oats
  • 250 grams self raising flour
  • 60 grams milk
  • 1 egg
  • 10 grams ground ginger

Instructions

1

Preheat oven to 160 degrees.

2

Add butter, golden syrup, treacle, and brown sugar to bowl. Heat - 2 minutes/60 degrees/Speed 3.

3

Add oats, flour, milk, egg and ginger. Mix 10 seconds/Speed 5.

4

Pour into cake tin and bake for 40 minutes or until a skewer comes out crumb free.

5

Leave to cool.

6

Once cool, double wrap in baking paper and foil to keep.

Cake/ Thermomix

Special ‘K’ Rose Cake

This is a birthday cake that I made for my SIL’s sister – the Special ‘K’ Rose Cake!! I wanted it to be feminine with the rose buttercream, but also a little different and funky – so added the cachous, sprinkles, edible glitter, and the Hershey’s Kisses to add a bit of an edge, and so it was different from the standard rose buttercream cakes!!


1. Chocolate Cake:


A few days beforehand, I made 1 x batch of the Delicious Chocolate Cake (Easy) from the Recipe Community. It makes a big batch, double of what I needed for the ‘K’ but it was good to have back up! For the ‘K’ I used Wiltshire Bake-A-Number Cake Pan (which you can also use to make letters).

When the cake cooled, I then wrapped the individual cakes in 2 x plastic wrap and 2 x foil, and put them in the freezer.


2. Buttercream Icing:


Just before assembling the cake, I made a double batch of my Perfect Buttercream Icing. Half I left white, and the other half I coloured with Wilton Gel Food Colouring – Teal colour.

3. Assembly:

 
I took the cake pieces out of the freezer, and whilst frozen, I placed the cake pieces on the cake board, attaching with melted chocolate (so it doesn’t slide around).
I then covered the cake with a ‘crumb’ layer. 

 

 

Then piped the icing into rose shapes on with a Wilton 2D tip, with the piping bag filled with half white and half teal icing.
 


I topped the cake with blue cachous, sprinkles, edible glitter and Hershey’s Kisses.

 

Cake/ Dessert/ Icecream/ Non Thermomix

Golden Gaytime Icecream Cake

This has become an annual tradition for my husbands birthday! For my husbands 30th birthday a few years ago, I asked him what cake he wanted for his birthday, he requested a Golden Gaytime Icecream Cake (…as a joke). But what my husband wants, my husband gets…even when his birthday in the middle of winter! This has been a birthday tradition now and is the EASIEST and YUMMIEST “cheats” cake ever!!! I prepare it at least the day beforehand and it is really quick to plate up when time to serve.

My first cake was inspired by this Golden Gaytime Icecream recipe by Excuse Me Waiter and I have adapted and changed it over the past few years! The first 2 years were pre-Golden Gaytime icecream tubs, so this time I used the Golden Gaytime Icecream tub to top up my glass mould.

It really is the easiest cake to make and you don’t have to worry about leftovers going gross as it can always be kept fresh back in the freezer (…but you probably won’t have any leftovers!!!). Also great to prepare a few days earlier to leave time for other party prep!

You can use any mould i.e. silicon, glass, metal. Silicon is the easiest for the icecream to pop out (without any spraying etc), however I have used metal baking pans in the past, and a Pyrex glass bowl this year to get a dome shape. I spray with cooking spray and double line with plastic wrap. The cooking spray helps the plastic wrap stick onto the glass/metal, and also helps when taking the frozen icecream cake out! DO NOT put the icecream directly straight into a metal or glass tin/mould otherwise it’ll be a melty mess by the time you’re able to get it out and serve!

You COULD use your Thermomix for blitzing the biscuits, but I LOVE it chunky (as in some biscuits are just broken in half) as it gives a nice cakey texture amongst the icecream. Also the ice magic through this, gives it that ‘Vienetta‘ type icecream cake texture with crunchy chocolate bits through it!

You COULD also make your own ice magic/chocolate sauce, and caramel sauce…and icecream etc etc… in the Thermomix, but this is a CHEATS cake, and it is just nice to just buy everything and bang it all in there in no time!!

Watch out for when the Golden Gaytime’s are on sale, but I’m always really disorganised and buy them full price, so this isn’t the cheapest cake (…well still a lot cheaper than buying a cake!)… but it is for my husband, so really this cake is pretty much reserved for either yourself or your really really loved ones!! 😉

No special equipment needed, just a large mould/tin and large bowl!!

 
Leave the icecream out on the bench for at least 10 minutes to soften.
 
Prepare your tin/mould if using glass or metal – spray with cooking oil and double line with plastic wrap.
 
Place the arrowroot biscuits in a zip lock bag and smash it with a rolling pin (or something similar). Keep bigger pieces too (as they are really nice and ‘cake like’ once the cake is set).
 
In a large bowl, roughly and quickly mix the Caramel and Honeycomb Icecream with the smashed arrowroot biscuits.
 
Remove the 8 x Golden Gaytime Icecreams from their packet and remove the paddlepop. Place the icecreams at the bottom of the tin/mould.
 
 
 
Spoon in the Caramel and Honeycomb Icecream/arrowroot mixture and press down… 
 
 
…and roughly pour in the Chocolate Ice Magic between spoonfuls.
 
If there is room at the top of the tin/mould (there is approx 1.5cm of space at the top ^^^), spoon in icecream from the tub of Golden Gaytime Icecream till it reaches the top of the tin/mould…
 
 and smoothen with a spatula so that it has a nice and even flat surface once it’s upturned for serving. 
 
 
 Cover the top with 2 layers of plastic wrap and freeze overnight.
 
When ready to serve, take out of the freezer for a few minutes, and melt your chocolate to drizzle over the cake (I just melt some in a ziplock bag in the microwave – a handful of chocolate chips in a ziplock bag, 30 seconds on high at a time until melted). 
 
Upturn the icecream mould onto your serving tray. If using silicon, it will just pop out easily, otherwise if using metal/glass, use a hot towel and give it a quick rub around the mould to soften the outside enough to slide out of the mould.
 
 
Pour caramel sauce and drizzle melted chocolate over icecream cake and serve immediately!!



OTHER YEARS…

Golden Gaytime Icecream Cake – Paule’s 30th
For my husband’s big 30th, I drizzled melted chocolate and topped with melted dark chocolate piped into his name onto a tray inserting a wooden skewer and topped with edible glitter, left to set in the fridge for a few hours.
Golden Gaytime Icecream Cake – Paule’s 30th + 1
 
This was a 2 tier cake with dark chocolate ganache and crushed peanuts.
Golden Gaytime Icecream Cake – Paule’s 33rd Birthday
 
I was heavily pregnant with the girls with this one so minimum effort! I used a glass bowl from Kmart and drizzled with ice magic and crushed peanuts.
Golden Gaytime Icecream Cake – Paule’s 34th Birthday
 
I used a 20cm round cake tin, drizzled with ice magic, decorated with Giant and regular sized Caramello Koalas to represent our family (it was his 1st birthday as a family of 6!) and topped with chocolates – Kinder Bueno , Curly Wurly and Chomp.
 

Golden Gaytime Icecream Cake

Print Recipe

Ingredients

  • 2 x boxes Golden Gaytime Icecreams (4 in each box = 8)
  • 1 x tub Streets Blue Ribbon 3 in 1 Caramel and Honeycomb Icecream
  • 1 x packet Arrowroot biscuits (250gm)
  • 1 x bottle Chocolate Ice Magic
  • 1 x tub Golden Gaytime Icecream (optional...I use this to 'top up' the rest of the mould...and eat the leftovers!)
  • Melted dark chocolate and caramel sauce to drizzle on top

Instructions

1

Leave the icecream out on the bench for at least 10 minutes to soften.

2

Prepare your large tin/mould if using glass or metal - spray with cooking oil and double line with plastic wrap.

3

Place the arrowroot biscuits in a zip lock bag and smash it with a rolling pin (or something similar). Keep bigger pieces too (as they are really nice and 'cake like' once the cake is set).

4

In a large bowl, roughly and quickly mix the Caramel and Honeycomb Icecream with the smashed arrowroot biscuits.

5

Remove the 8 x Golden Gaytime Icecreams from their packet and remove the paddlepop. Place the icecreams at the bottom of the tin/mould.

6

Spoon in the Caramel and Honeycome Icecream/arrowroot mixture and press down, and roughly pour in the Chocolate Ice Magic between spoonfuls.

7

If there is room at the top of the tin/mould, spoon in icecream from the tub of Golden Gaytime Icecream till it reaches the top of the tin/mould, and smoothen with a spatula so that it has a nice and even flat surface once it's upturned for serving. Cover the top with 2 layers of plastic wrap and freeze overnight.

8

When ready to serve, take out of the freezer for a few minutes, and melt your chocolate to drizzle over the cake (I just melt some in a ziplock bag in the microwave - a handful of chocolate chips in a ziplock bag, 30 seconds on high at a time until melted).

9

Upturn the icecream mould onto your serving tray. If using silicon, it will just pop out easily, otherwise if using metal/glass, use a hot towel and give it a quick rub around the mould to soften the outside enough to slide out of the mould.

10

Pour caramel sauce and drizzle melted chocolate over icecream cake and serve immediately!!

Main Meal/ Non Thermomix/ Snacks/ Thermomix

Lunchbox and Snack Ideas

This page is full of lunchbox ideas and snacks for the whole family! For younger kids, check out my list for Finger Food Ideas for Babies and Toddlers.

*NF = Nut Free
*GF = Gluten Free 
*EF = Egg Free
*DF = Dairy Free
*RSF = Refined Sugar Free
NOTE: The recipes are easily modified to suit food intolerance’s/allergies
ie. Sunflower/Pepita Seeds instead of nuts, GF flour instead of normal flour and quinoa flakes instead of oats (to make GF), 1 egg = 1 tbsp Chia seeds + 3 tbsp water, different types of milk depending on intolerance/allergy

BLISS BALLS:
(Fridge or freezer)

SLICES/BARS/BROWNIES:
(Freezes and defrosts well)

MUFFINS/CUPCAKES:

(Freezes and defrosts well)

COOKIES/BISCUITS:
(Freezes and defrosts well)

BREAD/LOAF/CAKE:
(Freezes and defrosts well)

SWEETS:
(Keeps in fridge for a few weeks)

WITH A SPOON:
(Keeps in fridge for a few days)

PANCAKES:

(Freezes and defrosts well)

SAVOURY:

(Freezes and defrosts well)

 

Baking/ Cake/ Dessert/ Sweets/ Thermomix

Orange Yoghurt Cake

This is super moist on the inside and nice and crunchy on the outside! I have a lot of oranges and yoghurt at the moment so thought I would combine the 2 together with some baking!

I used my Kmart Silicon Mini Loaf Pans for this – you can use any cake tin for this – muffin ones, square ones, or 1 loaf/cake tin but you will need to adjust the baking time accordingly.

 Cut the ends off the orange and with a sharp knife, cut the orange rind off (leaving the white peel)
 
Cut the ‘white peel’ off
 
Quarter the oranges – discard the ‘white peel’ and ends of orange, and use the orange rind and quartered orange flesh
 
Add all cake ingredients to bowl

Mix 10 seconds/Speed 7
 
Pour into greased cake/loaf pan(s)
 
Bake for 30 minutes or until tops are browned
 
Wait for cakes to cool and make icing. Place icing in a zip lock bag then cut off the corner.
 
Pipe on top of the cakes

 If you wish (and have an extra orange) – grate the rind of an orange

 

And sprinkle on top of icing
 
Orange Yoghurt Cake
 
Moist on the inside and crunchy on the outside – ENJOY!


Orange Yoghurt Cake

Print Recipe

Ingredients

  • 1 x orange - rind and quartered flesh (scroll down for example photos)
  • 230 grams self raising flour
  • 125 grams butter
  • 150 grams sugar
  • 250 grams yoghurt (any type, I use Jalna Vanilla)
  • 3 x eggs
  • Icing (optional)
  • 90 grams icing sugar
  • 20 grams butter
  • 1 tablespoon orange juice
  • + rind of 1 orange to decorate

Instructions

1

CAKE:

2

Preheat oven to 160 degrees.

3

Add all ingredients to bowl - mix 10 seconds/Speed 7.

4

Pour mixture into greased cake/loaf pan(s) and bake for 30 minutes or until tops are browned (adjust time depending on cake pan you are using i.e. if you are using 1 cake pan, bake for approx. 1 hour).

5

Leave to cool before icing.

6

ICING:

7

Add all icing ingredients to bowl - mix 10 seconds/Speed 7.

8

Spread/pipe on top of cakes (see photos below for serving suggestion).

Notes

Note: Icing is completely optional, this tastes great on its own or with some icing sugar on top. If you love icing, you can double the recipe to spread a thicker layer on top!