Related Searches: Red Velvet Chocolate Cake, Red Velvet Cupcake
... cup icing over side of cake. Chill for 20 minutes. Divide remaining icing into 4 small bowls. Leaving 1 bowl uncoloured, add a few drops of food colouring to 3 bowls of icing to make pastel purple (red and blue colouring ...
Ingredients: 1 pkt red, yellow and green food colours, 600 ml thickened cream, 1 cake decoration piping bags, jelly beans, lolly snakes, mini waffle cones, 180 g m&m's milk chocolate, 10 marshmallows, halloween creepy ...
... , 3 large eggs, 540 g super moist vanilla cake mix, 250 g red ready to roll icing. Method: Preheat the oven ... to stick. Set the chocolate beans into the vanilla icing around the cake to decorate. Remove the kitchen 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 ...
... 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 ...
... . 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 ...
... 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 vanilla frosting, 16 tub cherries ...
... eyes. Refrigerate antlers and eyes until ready to serve. To layer and fill the cakes, place the first cake onto a large, flat serving plate (or cake board) icing-side up. Using a bread knife, slice off the top of the ...
... 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 ...
... 5-10 minutes or until completely set. To assemble cake, place a small amount of icing on a cake board or serving platter to anchor one cake. Sandwich cakes together using approximately half of the icing mixture. Using ...
... to a piping bag, then pipe fangs on Freddo. Refrigerate for 5 minutes or until set. To assemble cake, place 1 cake layer on a serving plate and spread with one-third chocolate cream cheese icing. Repeat with remaining ...
... 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 ...
... cool in pans for 5 minutes, then transfer to cooling racks to cool completely. Trim tops to level cakes. Meanwhile, to make the choc donut balls, prepare, bake, fill and coat donut balls according to packet instructions ...
... 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 ...
... , 1 tsp salt. Method: Preheat oven to 180°C. Grease and line base of 2 deep 23x33cm cake pans. To make cake, cream butter and sugar using electric beaters until light and fluffy. Add all remaining ingredients, and mix on ...
... , 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 ...
... 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 ...
... 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 ...
... 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 ...
... pitted, green foliage, 125 g raspberries, 1 tsp vanilla bean paste, 1 free range egg, 4 free range egg whites ... to 180°C. Grease 2 x 20cm (5cm deep) round cake pans and line with baking paper. Using an electric mixer, beat ...
... , 125 g raspberries, 0.5 tsp cream of tartar, 600 ml vanilla custard, 400 ml crème fraiche, 700 g lightly fruited cake, 3 free range egg whites, 1.5 cup caster sugar, 0.33 cup slivered almonds, 0.33 cup orange juice, 150 ...
... 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 ...
... . 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 ...
... 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 ...
... icing side down. Push down gently to secure. Spread cooled chocolate ganache over the top and side of the cake to cover. Stand for 10 minutes to set. Meanwhile, place marshmallows on a microwave-safe plate. Microwave on ...
... -perfect treat to wow your guests, work smarter - not harder. This recipe hacks a Woolworths mud cake to create a show stopping dessert. Ingredients: 2 pkt dark chocolate broken into pieces, 2 pkt Woolworths chocolate ...
... ' 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 bowl ...
... 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 ...
... 75 cup buttermilk, 3 eggs, 1 cup caster sugar, 2 tsp red food colour gel. Method: Preheat oven to 160°C. Grease 2 ... the buttercream over the cut surface of 3 of the cake layers. Tear one quarter of the raspberries in half ...
... 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 chocolate ...
... 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 ...
... 250 g sour cream at room temperature, 2 tsp vanilla bean paste, 1 tbs ground ginger, 1 cup honey, 500 ... overnight. Preheat oven to 160°C. Grease 3 x 20cm cake pans and line bases and sides with baking paper. Beat butter ...
... , 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 ...
... and keep them in the freezer on a baking paper lined tray until needed. When you are ready to assemble the cake, you can simply lift them into position. Tip 2: Try this easy way to stand up the cones while they dry ...
... bowl. Set aside. Remove base from a 20cm springform pan. Using base as a guide, cut out 1 piece from cake, then cut out 1 semi-circle piece. Cut each piece in half horizontally through centre (this will give you 4 pieces ...
... chocolate fudge frosting, 100 g white choc melts melted, 600 g dark choc melts melted. Method: Place sultana cake, dried fruit and spice in a food processor and process until fine crumbs form. Using hands, squeeze 1 tbs ...
... out clean. Cool 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 ...
... sides of the cake, then spread a generous amount over the top. Divide remaining buttercream between six small bowls. Use food colouring to shade each bowl of icing a different colour (we used red, orange, yellow, green ...
... 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 ...
... 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 cut ...
... ' 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 ...
... , 0.75 cup milk, 2 free range eggs, 1 tsp vanilla bean paste, 1 cup self-raising flour, 0.5 cup cocoa powder, ... 160°C fan-forced. Grease a 20cm round (6cm deep) cake pan. Line base and side with baking paper. Place butter, ...
... , 1 tbs orange juice. Method: Pre-heat oven to 160°C fan-forced. Line the base and sides of 2 x 15cm cake tins. Place butter and sugar into the bowl of an electric mixer. Beat until pale creamy. Add eggs one at a time ...
... tbs apricot jam. Method: Preheat oven to 150°C/130°C fan-forced. Lightly grease a 20cm (5cm deep) round cake pan and line base and side with baking paper, extending paper 5cm above edge. Lightly dust a clean surface with ...
... pure cream, 400 g dark cooking chocolate chopped. Method: Preheat oven to 180°C. Grease and line a 22cm springform cake pan with baking paper. Sift flour, baking powder and 1/2 tsp salt together in a large bowl. Stir in ...
... racks to cool completely. Make milk chocolate tree decorations, following our tips below. To assemble the jungle cake: Sandwich the two marble buttercakes together, using about 1/4 of the dark chocolate ganache. Place ...
... 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 ...
... until pale and creamy. Gradually add icing sugar and vanilla, beating constantly until combined. Remove paper from cakes and place 1 layer on serving plate. Spread top with 1/2 cup buttercream. Press raspberries into ...
... 375 g sour cream at room temperature, 3 tsp vanilla bean paste, 200 g white chocolate melted, cooled, 100 g ... . Method: Preheat oven to 160°C. Grease 3 x 20cm cake pans and line bases and sides with baking paper. Beat beat ...
... 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 ...
... , 290 g dark chocolate melts, 150 g mini smarties, 6 large eggs, 0.66 cup vegetable oil, 2 devil's food cake mix, 200 g sweetened condensed milk. Method: Preheat oven to 180ºC/160ºC fan forced. Grease and line base and ...
... 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 ...
... melts to dip strawberries. Method: Preheat oven to 180°C. Grease the base and side of two 20cm round cake pans and line with baking paper. Beat butter, sugar and vanilla with electric beaters until light and fluffy. Beat ...
... , 500 g cream cheese, 0.33 cup cocoa, 2 tsp vanilla bean paste, 1.5 cup buttermilk, 4 eggs, 250 g caster sugar, ... the centre comes out with a few moist crumbs. Cool cakes in pans for 10 minutes then transfer to wire racks ...
... roughly chopped, 0.5 cup full fat coconut milk. Method: Preheat your oven to 180°C and grease a 7-inch cake tin with olive oil. In a large bowl, combine the flour, cacao powder, baking soda and sea salt. In another bowl ...
... thickened cream. Method: Preheat oven to 180/160°C fan forced.Grease a 6.5cm deep, 20cm base round cake tin Line base and side with baking paper. Using an electric mixer beat butter, sugar and mandarin rind until light ...
... cup butter melted, 0.75 cup shredded coconut, 453 g milk chocolate frosting, 3 extra large eggs, 540 g vanilla cake mix, 90 g mini coloured easter eggs. Method: Preheat oven to 160°C (140°C fan forced). Grease and line ...
... ml pure cream to serve. Method: Preheat oven to 190°C/170°C fan-forced. Grease a 20cm (7cm deep) round cake pan. Line base and side with baking paper. To make the caramelised banana topping, combine sugar and butter in a ...
... recipe. It has layers of buttercream, airy vanilla cake & colourful sprinkles. Ingredients: 1.25 cup Woolworths milk, 0.33 cup vegetable oil, 2 tbs vanilla bean paste, 3 Woolworths free range eggs, 2.5 cup plain flour ...
... g mascarpone, 0.5 tsp salt. Method: Preheat oven to 180°C. Grease and line bases of two round 20cm cake pans with baking paper. Place butter and sugar in a large bowl. Using an electric mixer, beat until pale and fluffy ...
... and roll tablespoonfuls of mixture into egg-shaped balls to make 30 in total. Insert each ball with a cake pop stick or skewer. Refrigerate for 15 minutes or until firm. Place chocolate in a small heatproof bowl over ...
... 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 chocolate freckles, 0.75 g Smarties ...
... , 150 g cooking chocolate grated, 0.5 tsp baking soda, 1 sheet baking paper, 144 g rope licorice, 1 cake decoration piping bags, 0.5 cup cocoa, 4 chocolate coated licorice sticks, 5 ml canola cooking spray, 1 halloween ...
... remove any air. Using excess parchment as handles, remove cooled cake from pan. Using an offset spatula, spread Vanilla Bean Swiss Meringue Buttercream onto cake, swirling as desired. Garnish with sprinkles, if desired ...
... tbs unsalted butter. Method: Preheat over to 180°C/160°C fan-forced. Grease 2 x 20cm round cake pans. Prepare cake mixes according to packet directions. Divide between pans and bake until cooked when tested with a skewer ...
... Mix, 4 eggs, 1.5 cups reduced-fat milk, 200 g butter melted, 450 g Noshu 98% Sugar Free Rich Chocolate Cake Mix, 150 g Noshu 95% Sugar Free Dark Chocolate Melts, 0.25 cup thickened cream. Method: Preheat oven to 180°C ...
... virgin olive oil cooking spray, 2 Woolworths Chocolate Mud Cakes, 200 g vanilla frosting, 200 g mixed fruit ... a ball. Spread frosting over top and sides of cake. Decorate with lollies, alternating colours and shapes. Top ...
... frosting, fresh cream and berries the centrepiece of your festive celebrations. Ingredients: 630 g Green's Supreme Chocolate Cake, 3 free range eggs, 0.75 cup milk, 60 g unsalted butter softened, 300 ml Pura Double Thick ...
... . Method: Preheat oven to 180°C/160°C fan-forced. Grease and line base and sides of 2x20cm (base) round cake pans with baking paper. Using an electric mixer, beat 250g butter, 1 1/2 cups dark brown sugar and the golden ...
... 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 ...
... the egg until combined then pour in the milk, apple cider vinegar and vanilla extract mixing until smooth. Spray a 15.2cm cake pan with non-stick cooking spray, pour in the batter leveling it out with a spatula. Add the ...
... a bench to release any large air bubbles. Bake for 40 minutes or until a skewer inserted in the centre of the cake comes out clean. Stand in the pan for 10 minutes before turning onto a wire rack to completely cool. For ...
... 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 ...
... 0.25 cup icing sugar, 80 g dark chocolate grated, 1 orange rind grated, 350 g double layer unfilled sponge cake, 2 tbs cocoa, 0.33 cup brandy, 0.5 cup ricotta cheese, 100 g slivered almonds. Method: Place ricotta, cream ...
... of orange cover with 2 layers of cling wrap leave at least 2 hrs overnight is better. Preheat oven 160 c grease cake pan I usually make into 1 - 20cm tin and 2 - 10cm tins ( lined with baking paper and greased well ) ...
... 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 ...
... 0.5 cup lemon juice. Method: Grease a deep 20cm round cake pan and line the base with baking paper. Combine eggs, flour ... minutes or until a skewer inserted into middle of cake comes out clean. Combine extra sugar and lemon ...
... Add rosemary, butter, eggs, milk and honey. Beat for 6 minutes or until smooth and doubled in size. Transfer to cake tin. Arrange apples, cut-side up, into the batter snugly, cutting the last few to fit. Bake for 1 hour ...
... to make 2 layers. Spread bottom layer with some of the icing mixture and replace top layer. Transfer to a rectangle cake board. Spread remaining icing over top and sides. Chill for 20 mins to set. Fit a piping bag with a ...
... , reduce heat to low and simmer for 5 minutes. Cool. Preheat oven to 160°C. Grease and line a 22cm cake pan with baking paper. Place chocolate and butter into a heatproof bowl and place over a saucepan of simmering water ...
... , 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 ...
... an electric mixer, until soft peaks form. Add chocolate and mix until well combined. Pour mixture over the sponge cake and chill for 3 hours or until firm. To make chocolate curls, melt remaining chocolate in a heatproof ...
... 40 g natural sliced almonds, 1 cup vegetable oil. Method: Preheat oven to 170°C. Grease 2 x 20cm round cake pans and line bases and sides with baking paper. Sift flour, cocoa, baking powder and bicarbonate of soda into a ...
... 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 ...
... of the frosting on top. Repeat with remaining layers and frosting, finishing with upside-down base of second cake. Use a palette knife to spread melted chocolate over a 40cm-long sheet of baking paper. Quickly sprinkle ...
... 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 ...
... when tested in centre with a skewer. Stand for 10 minutes before turning out onto a wire rack to cool. When cakes are cold, slice each in half horizontally, to make 4 layers in total. Place 1 layer on an oven tray and ...
... then remove from heat. Transfer mixture to a large bowl and cool to room temperature. Meanwhile, grease a 23cm round cake tin and line base with baking paper. Preheat oven to 160°C. Sift self-raising flour & plain flour ...
... strawberry jam, 200 g fondant icing white, 1 cupcake mix red velvet, 25 candy eyeball decor. Method: Preheat oven to ... White Fondant Icing and cut into four rounds. Brush cake pops with jam, lay a round of icing on top ...
... cup olive oil, 4 eggs, 1 cup caster sugar. Method: Preheat oven to 180°C. Grease a 25cm springform cake tin and line base with baking paper. Sift flour, baking powder, bicarbonate of soda, 1 tsp salt and spices together ...
... , 1.25 cup dairy-free spread, 2 tbs almond milk, 1 tsp vanilla bean paste. Method: Preheat oven to 160°C. Grease and line base and sides of 2 x 20cm cake pans. Place sugar and coconut oil in a bowl and beat with electric ...
... 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 ...
... 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 ...
... Add the beetroot purée to the mix and process til smooth. Melt the chocolate in the microwave until smooth. Add the chocolate to the cake mix and process. Beat the egg whites until soft peaks form. Add the whites to the ...
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