Related Searches: Birthday Cake, Lemon Cake
... holiday cheer with this soft, moist gingerbread cake topped with peaches and drizzled in caramel ... Grease and line base and sides of 2x20cm (base) round cake pans with baking paper. Using an electric mixer, beat 250g ...
... cake, place a small amount of icing on a cake board or serving platter to anchor one cake. Sandwich cakes ... cake scraper (or metal ruler), lightly scrape icing around outside of cake to achieve a semi-naked look. Top cake ...
... 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 ...
... fan-forced. Grease and line a 7cm deep x 20cm (base) round cake pan. Using an electric mixer, beat together 170g of the butter, ... pieces, until smooth. Set aside to cool. Place cake on a plate. Top with icing, then drizzle ...
... C. Grease and line 2 x 20cm (5cm deep) round cake pans with baking paper. Combine apricot, sultanas and orange juice in ... and side of cake. Firmly press gingerbread houses around side of cake. Transfer to a cake stand, dust ...
... to batter and mix until smooth. Pour mixture evenly between cake pans and bake for 18 minutes. Allow to cool, then ... cake” look. Finish with dollops of extra buttercream icing on top and Christmas decorations or gingerbread ...
... the winter flavours you love about gingerbread baked into a layered, frosted cake that's sure to impress. ... out clean when inserted into the centre of the cake. Let the cakes cool completely on a wire rack. Place the ...
... g butter unsalted, 2 eggs, 0.5 tsp salt, 100 g gingerbread broken, 80 g whipped cream, 175 g self raising flour. Method: ... broken gingerbread cookies and whipped cream. Categories: Desserts; Baking; Sponge cake; European ...
... balances the warm ginger notes in this moist cake to create the ultimate afternoon tea treat. Ingredients ... to cool completely. Drizzle melted chocolate over cake and sprinkle with cashews and cranberries. Set aside ...
... . Method: Preheat oven to 180°C. Grease 2 x 20cm cake pans and line bases with baking paper. Line a 10-cup ... stir in ginger and almonds. Cool. Trim one of the cakes down to 16cm in diameter. Soften ice-cream for 5 minutes ...
... until just combined and pour into prepared pan. Refrigerate for 4 hours or overnight until set. Drizzle cake with melted dark chocolate and serve. Categories: Quick and easy dessert; Chocolate; No bake desserts; Desserts ...
... until thick. Fold through 1/2 cup passionfruit caramel. Place one meringue layer onto a serving platter or cake stand. Spread with one-third of the cream mixture. Repeat with remaining meringue and cream. Top with mango ...
... the cavity with raspberries. Categories: Seafood free; Low salt; Soy free; Gingerbread; Pescatarian; Wheat free; High fibre; Cake; Raspberry; Australian; Halal; Desserts; Gluten free; Vegetarian; Christmas. Complexity: 4 ...
Made using gingernut cookies, not only is this Christmas wreath cake a stunning centrepiece for your dessert table, but it's ... : Cake; Australian; Dec 2021; Desserts; Celebration cake; Seafood free; Low salt; Gingerbread; ...
... greased moulds and bake for about 12-15 minutes. The cake is ready when firm to touch on the edges yet ... For the hat, pipe some icing on the top of the cake, place a strawberry and gently push down to create the white ...
... a wire rack to cool completely. Clean and reline tin. Test with a skewer. Prepare 1 of the vanilla cake mixes as per packet instructions using the strawberry purée instead of the water and adding the food colouring. Pour ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... and 1 tbs cream. For lightest-coloured icing, add 1 tbs cream and stir to combine. To assemble the cake, sandwich cake layers with ganache. Coat with a thin layer of light-coloured icing and refrigerate for 20 minutes or ...
... , 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 bowl. Microwave on high ...
... to a piping bag (or Zip Lock bag with the corner cut off). Run the piping bag around the top rim of the cake, varying the pressure to create drips of chocolate ganache down the sides. Fill in the centre of the top of the ...
... of the vanilla icing. Chill for 30 minutes, then spread the remaining icing onto the top and sides of the cake leaving a smooth surface. Chill for a further 30 minutes. On a surface lightly dusted with icing sugar, roll ...
... for 30 seconds, then on MEDIUM speed for 2 minutes (do not eat batter as it contains raw eggs). Pour the cake batter into well-greased 33cmx23cm rectangular pan. Bake in the centre of the oven for 25-30 minutes or until ...
... 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 ...
... Divide mixture among pans and bake for 25 minutes or until a skewer inserted into centres comes out clean. Stand cakes in pans for 10 minutes, then transfer to a wire rack to cool completely. Using a knife, level tops of ...
... 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 ...
... road mallow biscuits halved, 0.25 cup mini marshmallows, 1 tbs unsalted peanuts roughly chopped, 125 g raspberries. Method: Place cakes, icing-sides up, on a large plate or board. Spoon 3/4 cup frosting onto top of one ...
... 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 ...