Related Searches: Birthday Cake, Lemon Cake
... for about 5 minutes until thickened. Cool. Pour some of the glaze over cake and serve sliced cake with remaining glaze. Categories: Cake; Desserts; Baking; Mothers day; European; Pescatarian; Vegetarian. Complexity: 3.
... spray, 6 free range eggs, 2 cup caster sugar. Method: Preheat oven to 160°C. Spray 3 x 20cm round cake pans with oil and line bases with baking paper. Place butter, sugar and jelly crystals, reserving 1 tbs, in a bowl ...
... caster sugar, 1 cup peanut butter-flavoured choc bits. Method: Preheat oven to 170°C. Grease a 20cm square cake pan and line with baking paper. Process the cream cheese, peanut butter, caster sugar, 1 egg and vanilla in ...
Ingredients: 1.25 cup chocolate biscuit crumbs, 1 tsp vanilla, 1 cup thickened cream softly whipped, 1 cup thickened cream, 1 cup sugar, 500 g cream cheese softened, 80 g butter melted, 3 tsp gelatine dissolved in 1/4 ...
... topping. Whisk all ingredients in the bowl of an electric mixer until firm peaks form. Carefully remove cake from pan, place on a serving plate. Spread with topping, to serve. Categories: Desserts; Roast; Seafood free ...
... chop. Reserve 1/4 cup and fold remaining into cake mixture. Divide mixture evenly between paper cases. Bake ... ; Pescatarian; British; Peanut free; Desserts; Butter cake; Tree nut free; Sesame free; Vegetarian. Complexity ...
... . Bake in the centre of the oven for 23-25 minutes or until a rounded knife inserted into the centre of the cake comes out clean, then cool on a cooling rack. Place a damp, clean tea towel on the work surface, then place ...
... it with a dreamy vanilla frosting; this moist cake is a classic for birthdays, celebrations or just ... oven to 180°C. Grease and line base of a 20cm cake tin. Beat butter and sugar together until light and creamy. Add ...
... Place the lemon juice into a small bowl and stir in the sugar until it's dissolved. Set aside for later. When the cake is ready, take it out of the oven and place the tins onto a wire rack. Use a skewer to make holes in ...
... cup rice bran oil, 2 eggs, 1.5 cup caster sugar. Method: Preheat oven to 180°C. Grease three 20cm cake pans and line bases with baking paper. Place flour, sugar, cocoa and baking powder into a food processor and process ...
... then serve. Categories: Egg free; High fibre; High protein; Seafood free; Sesame free; North american; Mug cake; Quick and easy dessert; Chocolate; High tea; Baking; Winter; Jul 2020; Microwave; Low ingredient; Desserts ...
... ice cream. Flatten the mix down as hard as possible and freeze for 2 hours. Remove from the freezer, flip out from the bowl and remove all the cling film. Categories: Australian; Ice cream cake; Desserts. Complexity: 2.
A smidge of maple syrup helps bring out the natural sweetness of strawberries hollowed out and filled with a creamy, nutty paste and sprinkled with pistachios. Ingredients: 250 g strawberries, 0.3333 cup Woolworths ...
... over low heat until melted and combined. Cool for 10 minutes. Spoon sauce over ice-cream and serve. Categories: Quick and easy dessert; Chocolate; North american; Ice cream cake; Desserts; Christmas. Complexity: 3.
... in 3 cups self-raising flour and sour cream mixture, in alternate batches, until well combined. Spoon enough of the cake batter into the base of the pan and spread with a spoon to just cover. Scatter 1/2 of the streusel ...
... . Method: Preheat the oven to 160°C Fan-Forced. Line a 20cm (8 inch) round cake tin with a baking paper. For the Mud Cake, place the chocolate and butter in a medium-sized heatproof bowl. Place in the microwave and melt ...
... sultanas, 1 cup orange juice. Method: Preheat oven to 160°C. Grease and line 2 x 20cm (5cm deep) round cake pans with baking paper. Combine apricot, sultanas and orange juice in a bowl and set aside to soften. Using an ...
... eggs, 0.5 cup caster sugar, 0.25 cup caster sugar. Method: Preheat oven to 180°C. Grease a 20cm cake pan and line the base. To make the custard, whisk the custard powder and sugar together in a small saucepan. Gradually ...
... two layers on top of each other and, using a 10cm cutter, cut a round from the centre. Place one whole cake layer onto a stand. Spread with some of the buttercream frosting. Spread the tops of both of the cut layers with ...
... cup popping corn, 395 g sweetened condensed milk. Method: Preheat oven to 180°C. Grease and line 2 x 20cm cake tins. Beat eggs, sugar and vanilla in a heatproof bowl until combined. Sit bowl over a saucepan of simmering ...
... , zest and butter, then enough orange juice to bring the mixture together. Spread or pipe icing on cake as desired. Then a final light dusting of icing mixture before serving. Store in an airtight container. Categories ...
... warm milk and bicarbonate of soda in a small bowl. Add to batter and mix until smooth. Pour mixture evenly between cake pans and bake for 18 minutes. Allow to cool, then remove to a rack to cool completely. For the icing ...
... for 20-25 minutes or until golden. Line a baking tray with baking paper. Turn onto lined tray and remove cake pan. Bake for a further 15 minutes until golden. Cool. Serve drizzled with lemon syrup and thick yoghurt or ...
... 33 cup Kikkoman soy sauce, 0.33 cup thickened cream. Method: Grease a 4cm-deep, 24cm round (base) loose-based round cake tin. Pre-heat oven to 1180°C. Place peeled pears on an oven tray drizzled with a little oil and 20g ...
... 25 cup pure cream. Method: Preheat oven to 180°C/160°C fan-forced. Grease a 20cm (7cm deep) round cake pan and line base and side with baking paper. Thinly slice 10 rounds from apple and reserve. Peel and grate remaining ...
... 1.33 cup caster sugar, buttercream. Method: Preheat oven to 180°C. Grease 2 x 20cm (5cm deep) round cake pans and line with baking paper. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add ...
... , 3 eggs, 4 egg whites, 3 cup caster sugar. Method: Preheat oven to 180°C. Grease 3 x 18cm round loose-based cake tins and line bases with baking paper. Whisk 1 cup hot water with cocoa to dissolve. Stir in milk and set ...
Ingredients: 1.6 cup self-raising flour, 100 g unsalted butter softened, 250 g unsalted butter softened, 3 tsp vanilla extract, 3 cup icing sugar mixture, 1.5 tbs red food colouring, 0.5 tsp bicarbonate of soda, 1 tsp ...
... 2 layers of the stack. Fill the centre hole with Easter eggs/marshmallows to third layer. Crumble 2 of the darkest cake cut-outs to a fine crumb and mostly fill the remainder of the centre hole. Leave a trail of Easter ...
... , 1 pinch sea salt ground to taste. Method: For the cake preheat the oven to 180°C. Melt together the butter and ... the fridge overnight. To finish, generously top the cake with the creme and top with LINDT FRUIT SENSATION ...
... 40 minutes until golden. Cool for 5 minutes before turning out onto a platter. To serve, pull apart and drizzle with more caramel. Categories: High fibre; Cake; North american; Desserts; Low salt; Orange. Complexity: 3.
... plastic and keep cool. To serve, top cake with rum cream. Halve pears and arrange on cake. Drizzle with syrup and garnish with crushed biscuits. Categories: Cake; Desserts; Pear; Baking; Mothers day; European; Christmas ...
... 0.33 cup Milk. Method: Preheat oven to 160°C. Melt butter and pour into base of a 20cm round cake tin. Scatter over brown sugar. Halve peaches, remove stones and cut into wedges. Arrange over sugar and butter. Beat extra ...
... and stir in with milk. In a separate clean bowl, beat egg whites to soft peaks. Fold lightly into cake batter. Spoon batter into cases until three-quarters full. Bake for 25 minutes or until golden and just firm to ...
... on top, and pipe on remaining cream mixture. Decorate with meringues and scatter over remaining peanut butter chips. Serve immediately. Categories: Australian; Desserts; Celebration cake; Mothers day. Complexity: 3.
... and vanilla and beat until combined. Sift flours together. Fold into butter with milk. Transfer 1 1/2 cups of the cake batter to a small bowl. Stir in food colour and pour into pan. Bake for 15 minutes. Remove from oven ...
... , 1.5 cup caster sugar, 0.25 cup slivered almonds toasted. Method: Preheat oven to 180°C. Grease 2 x 20cm cake pans and line bases with baking paper. Line a 10-cup pudding basin with plastic wrap. Beat butter and sugar ...
... for 5 minutes then turn out onto a wire rack. Clean pans and regrease and line as before. Repeat with remaining cake batter. You will have 8 thin layers. For the mousse, mix gelatine in a small bowl with 3 tbs cold water ...
Ingredients: 1.33 cup self raising flour, 0.5 cup full cream milk, 375 g butter chopped, softened, 1 vanilla extract, 1.5 cup icing sugar mixture, 200 g dark chocolate melted and cooled, 0.33 cup cocoa, 12 chocolate ...
... icing sugar sifted. Method: Preheat oven to 180°C/160°C fan-forced. Grease 2 x 20cm (6cm deep) round cake pans. Line bases and sides with baking paper. Stir butter and stout in a medium saucepan over medium heat for 3 ...
... , 1 cup brown sugar, 1 tbs gold shining powder. Method: Preheat oven to 160°C. Grease a 9-cup capacity bundt cake pan with butter. Add 2 tbs of the flour and roll pan to coat well. Shake out excess. Sift remaining flour ...
... the shape of half a football - about 22cm long. Refrigerate for 1 hour or until firm. Meanwhile, to make the cake, preheat oven to 160°C. Grease and line the base of a 22x32cm (4.5cm deep) baking pan. Remove frosting ...
... . Transfer to a wire rack to cool. Serve topped with remaining hazelnuts, spiced cherries and double cream. Categories: Cake; Australian; Desserts; Foodhub holidays and entertaining; Orange; Christmas. Complexity: 4.
... pan, smoothing top with an offset spatula. Bake until cake springs back when touched in centre and a wooden ... air. Using excess parchment as handles, remove cooled cake from pan. Using an offset spatula, spread Vanilla ...
... Heilala Vanilla Bean Paste. Method: Preheat oven to 180°C/160°C fan-forced. Grease and line a 23cm square cake pan with baking paper, extending paper 5cm above rim of pan. Using an electric mixer, beat butter and sugar ...
... g butter, 60 g butter. Method: Preheat oven to 180°C/160°C fan-forced. Grease a 20cm (6cm deep) round cake pan. Line base and side with baking paper. Combine sugar, butter, cocoa, bicarbonate of soda and 1 cup water in a ...
... Bake in the oven for 40 minutes until a toothpick comes out clean when inserted into the centre of the cake. Let the cakes cool completely on a wire rack. Place the remainder of the butter, vanilla and icing sugar into a ...
... a spatula. Bake for 40 minutes until a toothpick comes out clean when inserted into the centre of the cake. Let the cakes cool completely on a wire rack. Place the remainder of the butter, vanilla and icing sugar into a ...
... when tested. Cool in pan for 20 minutes before turning out onto a wire rack to cool completely. Place cake onto a cake stand. Mix icing sugar with enough milk until it forms a smooth icing. Stir in vanilla. Drizzle icing ...
Basic brioche dough can be baked into rings, buns, or loaves. This classic brioche loaf is best for slicing and fantastic toasted. Ingredients: 2.5 tsp dried yeast, 2 tbs caster sugar, 5 eggs beaten, 385 g strong white ...
... bowl set over a saucepan of simmering water. Add the chocolate and stir until melted. Pour the ganache over the cake and spread over the top and sides with a metal spatula. Let the ganache set. Cut into slices and serve ...
... brown sugar firmly packed, 0.66 cup caster sugar. Method: Preheat oven to 180°C. Grease a 22cm round cake pan and line base with baking paper. Beat together 80g butter and brown sugar until smooth. Spread over base of ...
... in half through the middle to form 4 layers. Spread one fifth of the buttercream over the cut surface of 3 of the cake layers. Tear one quarter of the raspberries in half and arrange over the buttercream. Stack the 3 ...
... surface. Bake for 15 minutes. Scatter blueberries evenly over the top. Bake for a further 20 minutes or until cake springs back when pressed lightly in the centre and starts to shrink away from the sides of pan. Cool in ...
... mixture and stir to combine. Add the flour and baking powder and mix well. Pour into loaf tin and bake for 30-40 minutes or until cooked when tested with a skewer. Categories: Cake; Australian; Desserts. Complexity: 3.
... fan-forced. Grease and line a 20cm round (5cm deep) cake pan with baking paper. Place butter in pan, tilting pan to ... Seafood free; Soy free; Pescatarian; Upside down cake; Wheat free; High protein; High fibre; Australian ...
... or the back of a large spoon. Arrange the remaining apple slices in a circular pattern on top of the cake. Gently press the slices down so that they partially sink into the batter. Sprinkle the top with the cinnamon and ...
... cup hazelnuts to serve, 1 cup hazelnut meal, 250 g mascarpone. Method: Preheat oven to 180°C. Grease a deep 20cm cake pan and line base and side with baking paper. Dissolve coffee in 1/4 cup of just-boiled water and set ...
... out clean. Stand in pan for 10 minutes, then turn onto a wire rack to cool completely. Once cool, cut the cake in half horizontally. To make frosting, sift icing sugar and cocoa into a small bowl. Stir in the butter and ...
... rack towards top of the oven but with enough space so the cake pan will easily fit underneath. Spread 1/4 cup of batter ... to coat. Press almonds over the sides and edge of cake. Allow to cool slightly then, using the tip of ...
Ingredients: 1 sheet sheets ready-rolled puff pastry, 2 tsp yellow food colour gel, 0.25 cup milk, 125 g unsalted butter soft, 225 g unsalted butter soft, 1 tsp vanilla extract, 3 cup icing sugar mixture sifted, 2 tbs ...
... milk, 1 pkt macaroons, 0.5 cup water, 1 tsp vanilla extract. Method: Cut the icing off of all three mud cakes and sit to the side. Combine 3 cups of frozen raspberries, water and icing in a food processor or blender and ...
Ingredients: 1 cup crushed pineapple, 1 tsp baking powder, 2 cup plain flour, 1 cup self-raising flour, 250 g butter melted, cooled, 2 tbs milk, 2.75 cup icing sugar sifted, 250 g butter softened, 0.5 tsp vanilla extract ...
Ingredients: 2 tsp baking powder, 0.75 cup plain flour, 80 g butter melted, 0.5 cup milk, 2 tbs milk, 750 g icing sugar mixture, 375 g unsalted butter softened, 0.5 tsp vanilla essence, 1 tbs peppermint essence, 2 drops ...
Ingredients: 21 ml food colouring, 3 cup self-raising flour, 1.5 cup milk, 3 tsp milk, 100 g Flora Plant Based Butter Lightly Salted, 250 g Flora Plant Based Butter Lightly Salted, 400 g icing sugar mixture, 1 tbs ...
... 0.66 cup caster sugar. Method: Preheat oven to 180°C. Grease and line a deep 20cm spring-form round cake tin. Cream butter, sugar and vanilla with electric beaters until light and fluffy. Add eggs one at a time, beating ...
... juice. Pour into flour mixture. Using a large metal spoon, stir until combined and smooth. Transfer mixture to prepared cake tin and smooth top. Bake for 1 hour or until cooked through when tested in the centre with a ...
... to cover. Refit base into the side of the pan and lock. Chill for 2 hours. Remove cake from the pan and transfer to a cake plate. Spread the top and sides with butter cream and decorate with almonds. Finish with frosted ...
... vanilla essence, 3 cup icing sugar mixture, 0.75 cup cocoa powder, 8 eggs, 2 cup caster sugar. Method: For Cake layers: Preheat oven to 180°C (160°C fan forced). Sift flour, cocoa and sugar into large bowl before adding ...