Related Searches: White Choc Mud Cake, Choc Chip Cake
... the outside will satisfy any sweet tooth. Ingredients: 2 pkt Betty Crocker Chocolate Fudge Cake Mixes, 0.333333 cup thickened cream, 200 g dark chocolate broken, 400 g unsalted butter softened, 2 cups icing sugar mixture ...
... to a whole new level. Ingredients: 340 g Woolworths chocolate cake mix, 0.66 cup milk, 2 free range eggs lightly beaten, 60 g unsalted butter, 0.5 cup chocolate fudge topping, 1 L Woolworths vanilla ice-cream, 0.33 ...
... . Your guests' eyes will light up when they see this magical Christmas cake. Ingredients: 1.08 kg Betty Crocker Super Moist chocolate fudge cake mix, 0.66 cup vegetable oil, 1.5 cups milk, 6 free range eggs, 1.2 kg Betty ...
... cup mixed dried fruit, 585 g chocolate mud cake, 2 sultana butter cakes crumbled, 400 g indulgent chocolate cake, 400 g chocolate fudge frosting, 100 g white choc melts melted, 600 g dark choc melts melted. Method: Place ...
Put a twist on the classic chocolate mud cake with this hot chocolate cake topped with gooey chocolate fudge sauce and toasted marshmallows. Ingredients: 250 g White wWngs self-raising flour sifted, 250 g CSR caster ...
... g pkt black food colour gel, 1200 g Woolworths chocolate mud cakes, 400 g tub chocolate fudge frosting, 5 white marshmallows, plastic spiders. Method: Place chocolate in a heatproof bowl. Place cream in a small saucepan ...
... ganache icing, with hot fudge sauce or simply dusted with cocoa or icing sugar. Categories: Wheat free; Vegetarian; Low salt; Seafood free; Pescatarian; North american; Chocolate cake; Chocolate; Baking; Low ingredient ...
... for 5 minutes to cool slightly. Stir egg and fudge chunks into chocolate mixture. Sift flours and cocoa together and stir ... sugar, to serve. Categories: Chocolate; Raspberry; Chocolate cake; Desserts; Seafood free; Low ...
... Cadbury Caramilk hot cross buns in this easy chocolate mug cake recipe. Ingredients: 1 Cadbury® Caramilk® hot ... mini marshmallows, 2 tbs chocolate fudge topping, 1 can whipped cream, 2 chocolate-shaped Easter bunnies, 4 ...
... and rich, but this recipe has light, fudge-like results. Definitely one for chocolate lovers - for all-out flavour it combines chocolate and cocoa in the cake, and drizzled chocolate on top. Ingredients: 120 g unsalted ...
... Spread with cream mixture and strawberries. Re-roll and transfer to serving plate. Serve. Chocolate Fudge sauce: Place 300ml cream, 100g dark chocolate, 3/4 cup brown sugar and 60g butter into a small saucepan. Stir over ...
... is a great way to impress your guests at a dinner party. Try it today. Ingredients: 1 pkt chocolate cake mix, 2 pkt vanilla cake mix pureed, 1 cup strawberries pureed, 0.75 tsp red food colouring, 300 ml cream, 1 tub ...
... 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 ...
... tin for 10 minutes before turning out onto a wire rack. Repeat with 2nd cake mix. Cool cakes completely. Level all 4 cakes. Join 2 cakes together with frosting in middle. Cover top and side with a thin layer of frosting ...
... remaining icing and use the back of a spoon to create peaks. Sprinkle top of cake with remaining desiccated coconut. Insert chocolate Christmas trees into the cake when ready to serve. Categories: Desserts; Celebration ...
... inserted into the centres comes out clean. Set aside to cool completely. Trim tops to level cakes. To make the ganache filling, place chocolate in a heatproof bowl. Heat cream on the stove until just about to boil, then ...
... mud cakes, 200 g dark chocolate chopped, 0.5 pkt choccy Mint Biscuits, 1 aero peppermint bar, 0.5 pkt chocolate mint balls, 0.5 pkt spearmint leaves jellies, 0.5 pkt choc mint slices. Method: To make the peppermint ...
... to remove curved ends, 1 yellow icing, Dr. Oetker Edible Decorations Giant Chocolate Stars. Method: Preheat the oven to 180°C (160°C fan forced). Mix the cake mix, eggs, water and oil in a large bowl with electric mixer ...
... 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 ...
... Sugar, 2 CSR buttercream icing, 4 free range eggs. Method: Preheat oven to 160°C. Lightly spray 3 x 20cm round cake pans with oil and line bases with baking paper. Place butter and sugar in a medium bowl and beat with an ...
... mixer fitted with a beater attachment and beat until soft and fluffy. Arrange 1 of the mud cakes, icing side down, on a cake board or serving plate. Pipe some buttercream around the edge and fill with a mixture of Dollar ...
... 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 ...
... milk, 1 tbs pure icing sugar, 125 g fresh raspberries, 300 ml pure cream, 430 g Free From Gluten vanilla cake mix, 2 eggs, 0.25 cup caster sugar, 0.25 cup gluten-free Woolworths custard powder. Method: Preheat oven to ...
... in a large bowl, then place in a container and freeze overnight. Preheat oven to 160°C. Grease 3 x 20cm cake pans and line bases and sides with baking paper. Beat butter and sugar in a large bowl of a stand mixer until ...
... and carefully press in the skewers of the chocolate antlers on the top of the cake. Press on a strawberry lolly for the nose. Categories: North american; Chocolate cake; Mud cake hacks; Quick and easy dessert; Amanda ...
... each until thick. Using a 6cm round cookie cutter, remove the centre of each cake and set aside. Stack the cake discs from darkest chocolate on bottom to vanilla on top with 1cm layer of buttercream between each. Spread ...
... oven to 160°C. Lightly grease 3 x 20cm (5cm deep) round cake pans with vegetable oil and line bases with baking paper. To make the chocolate cake, use a stand mixer to whisk all the ingredients with 300ml water for ...
... 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 ...
... butter, 2 Green's Temptations Chocolate Mud Cake Mix, 3 free range eggs, 480 g Green's Temptations Baked Choc Donut Balls. Method: Preheat oven to 160°C, then lightly spray 2 x 20cm round cake pans with oil and line ...
... , 115 g Queen Glamour & Sparkle Sprinkles. Method: Preheat oven to 160°C (fan-forced). Spray 3 x 20cm round cake pans with oil and line bases with baking paper. Combine flour, sugar, baking powder and 3/4 tsp salt in a ...
... then place over low heat and whisk for 1 minute or until caramel is completely smooth. Set aside. To assemble, sandwich cake layers with 1/2 a tub of cream per layer, a handful of sliced almonds and popcorn, and 2-3 tbs ...
... ' the icing in place. Lay the square of almond paste over the rolling pin and lift onto the top of the cake. Dust your hands with a little icing sugar and smooth out the icing. Trim off any excess icing. To decorate, lay ...
... cup Top 'n' Fill Caramel, 3 granita biscuits finely crushed, milk chocolate Easter eggs. Method: Using a sharp knife, level cakes, removing icing. Place 1 cake on a serving plate. Place 6 marshmallows in a microwave-safe ...
... from centre out to the edge and down the side. Pipe looping lines around the cake to connect the straight lines and form a web. Add multicoloured chocolate M&M's to the joins on the top of the web. For bloodshot eyes ...
... press the ears into the top of the cake and use liquorice and marshmallow for facial features. Categories: Easter; Australian; Chocolate; Desserts; Celebration cake; Seafood free; Baking; Orange; Sesame free. Complexity ...
... as desired. Spread icing onto cubes and sit onto the iced base cake. Decorate the iced cubes using a different combination of white chocolate letters and numbers, and assorted icing kits to add your own special touch ...
... oven and set aside to cool completely. Remove cakes from packaging. Trim cake tops to remove frosting, then discard tops. Place one cake, cut-side up, on a plate. Spread cake with one-third of the frosting, then sandwich ...
... , 250 g strawberries hulled, 600 ml double cream, 400 g chocolate frosting, 1 cup coconut flakes. Method: Halve cake horizontally. Place bottom of cake, cut-side up, on a platter. Place strawberries in a single layer on ...
... ribbons cross over. Place the bow on top and press gently to stick. Set the chocolate beans into the vanilla icing around the cake to decorate. Remove the kitchen roll or wooden spoons from the bow once ready to serve ...
... 1 tbs, spread remaining buttercream over cake. Press coconut on top of cake. To serve, break open Kinder, arrange on cake, scatter with some marshmallows, and place chocolate bunny on top of cake with a little of the ...
... bowl. Heat cream and butter together in a small pan until hot. Pour over chocolate, stand for 2 minutes then stir until smooth. Loosen cakes from rings and place one of the stacks onto a serving plate. Spread reserved ...
... 290 g dark chocolate melts, 150 g mini smarties, 6 large eggs, 0.66 cup vegetable oil, 2 devil's food cake mix, 200 ... mini smarties and place the final cake layer on top. To make choc icing: combine dark melts and cream ...
... 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 ...
... over top and side of the cake. Place in fridge for 30 minutes until buttercream sets firm. Meanwhile, add choc melts and cream to a saucepan over very low heat. Stir constantly until chocolate is melted and smooth. Allow ...
... 1 cup vegetable oil, 0.5 cup mixed sprinkles. Method: Preheat oven to 160°C. Lightly spray 3 x 20cm round cake pans with oil and line bases with baking paper. Place flour, cocoa, baking powder, 1/2 tsp salt and sugar in ...
... , 2 free range eggs, 0.25 cup vegetable oil, 20 g unsalted butter softened, 360 g blocks white chocolate chopped. Method: Bake mud cake according to packet instructions, using eggs, vegetable oil and 1⁄2 cup water. Cool ...
... 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 ...
... for 10 minutes before cutting into wedges to serve. Categories: Chocolate; Cherry; Seafood free; French; Low salt; Pescatarian; Orange; Fruit cake; Raspberry; Desserts; Dec 2019; Sesame free; Christmas. Complexity: 3 ...
... in terms of flavour, ease and wow-factor. Ingredients: 800 g tubs vanilla frosting, 2 drops teal gel food colouring, 1.2 kg Woolworths chocolate mud cake, 190 g retro party mix lollies, 190 g party mix lollies, 0.5 cup ...
... until melted and smooth. Set aside for 5 minutes to thicken slightly. Carefully spoon chocolate mixture over top of cake and allow to drip down side of cake. Refrigerate for 5 minutes or until almost set. Decorate top of ...
... . Method: Preheat your oven to 180°C (160°C for fan assisted ovens). Mix the eggs, oil, water and Carrot Cake Mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy. Then fold ...
... a show stopping dessert. Ingredients: 2 pkt dark chocolate broken into pieces, 2 pkt Woolworths chocolate mud cake, 2 tubs chocolate frosting, 1 pkt Dollar Sweets Cake Topper to decorate, 1 pkt Dollar Sweets Candles to ...
... an electric mixer, beat for 2 minutes or until smooth and thick. To make the chocolate cake mixture, combine the chocolate cake mix, remaining eggs, remaining milk and remaining butter in a large bowl. Using an electric ...
... your festive celebrations. Ingredients: 630 g Green's Supreme Chocolate Cake, 3 free range eggs, 0.75 cup milk, ... into prepared pan. Bake for 50 minutes or until cake springs back when lightly touched in the centre. Cool ...
... using a pressure cooker you'll never want to use your oven again. This chocolate cake stays so moist and there's no worrying about forgetting it in the oven. Ingredients: 100 g plain flour, 0.75 tsp bicarbonate soda, 3 ...
... jug. Add 1 cup boiling water and stir until dissolved. Add 100ml cold water and set aside at room temperature while cake is cooking and cooling or until jelly is syrupy. Using the end of a wooden spoon, press holes into ...
... trees' is the answer and comes together effortlessly. Ingredients: 800 g vanilla frosting, 2 Woolworths white chocolate mud cakes, 1 punnet rosemary, 1 tbs icing sugar mixture. Method: Empty vanilla frosting into a large ...
... oven to 150°C/130°C fan-forced. Grease and line base and sides of a 22cm (base measurement) square cake pan with baking paper. Zest and juice 1 orange, then juice the second orange. Place butter, sugar, syrup, orange ...
... : 130 g caster sugar, 1 pavlova magic mix egg, 600 ml thickened cream, 1 punnet raspberries, 60 g margarine, 1 rich chocolate cake mix, 1 egg. Method: Pre-heat oven to 160°C (conventional) or 140°C (fan-forced). Mix ...
... , 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: 2 L vanilla ice-cream, 6 ice-cream wafers, 600 g mud cake, 200 g milk chocolate melted, 2 tbs 100s & 1000s, 12 mini waffle ice-cream cones, 2 L cookies and cream ice cream, 2 L macadamia ice cream. Method: ...
... of pan (this will be the top of the cake when it is turned out). Spread ice-cream over cake and return to freezer for 20 minutes. Combine raisin mixture, macadamia and chocolate sauce in a bowl. Spoon half of the raisin ...
... delicious dessert. It's a guaranteed crowd pleaser. Try it out today. Ingredients: 100 g white chocolate melted, 3 pkts chocolate cake mix. Method: Preheat oven to 160°C. Grease and line a deep 23x33cm pan with paper ...
... in pans for 5 minutes, then transfer to wire racks to cool completely. Trim tops to level cakes. To make the Biscoff chocolate icing, place spread and butter into the bowl of a stand mixer fitted with a paddle attachment ...
... mixtures to six disposable piping bags, each fitted with a 1.5cm plain piping nozzle. Working on the side of the cake, in vertical rows from bottom to top, pipe a single row of dots of each colour, each the size of a ...
... cup brown sugar, 0.75 cup vegetable oil. Method: Preheat oven to 160°C fan-forced. Grease two shallow 20cm round cake pans. Line bases with rounds of baking paper. Beat eggs and sugar in a large bowl of an electric mixer ...
... walnut sized balls. Chill for 30 minutes. Melt 100g white chocolate in a small bowl. Dip Creative Kitchen Cake Pop Sticks into the chocolate and press into the cake balls. Chill for 10 minutes. Meanwhile, roll out 200g ...
... : 1 tbs milk, 4 cup icing sugar, 250 g butter softened, 0.75 cup cocoa, 1 chocolate double unfilled sponge cake. Method: Place cakes, still in their packaging, in the freezer for 30 minutes. This will make them easier to ...
... 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 ...