Browsing Archive: August, 2012

Tash's chocolate chip cookies

Posted by Bake Club on Friday, August 31, 2012, In : cookies 

Welcome to Bake Club, Tash! She brought these along to coffee group and they were delicious - crisp on the outside and chewy in the middle. She also make a GIANT cookie with her stepdaughter - big and bad enough for Cookie Monster!


 



 



 


2 cups plain flour

1/2 tsp baking soda

½ teaspoon salt

185g butter, melted

1 cup brown sugar

¼ cup white sugar

1 teaspoon vanilla essence

1 egg

1 to 1 ½ cups chocolate chips (I used a whole bar Whittaker’s 70% dark chocolate instead)

 

Preheat oven...


Continue reading ...
 

Marble cake by Frances

Posted by Bake Club on Wednesday, August 29, 2012, In : big cakes 

Sorry, crap photo, but you can't see a marble cake without cutting it! This was the first time I'd tried marbling so next time I know to mix up the vanilla, red and chocolate batters more in the tin. I just used red food colouring as in the recipe but next time I'd also add a strawberry flavour to it or maybe even beetroot pulp?


This marble cake turned out better - chocolate and orange. I love jaffa flavours! I mixed yellow and red colouring to make orange and also added orange essence flavour...
Continue reading ...
 

Frances’s raw chocolate macaroons

Posted by Bake Club on Sunday, August 19, 2012, In : sweets 


So easy, so delicious - a sweet treat that's healthy!

Makes 24-30 macaroons

3 c coconut (dessicated or flakes), 1 ½ c cocoa powder, 1 c maple syrup, ½ c coconut butter, 1 Tbs vanilla extract, ½ tsp salt

Mix together in a bowl. Take spoonfuls and press out on dehydrator trays. Dehydrate at 45C for 12-24 hrs or until crisp on the outside and nice and chewy on the inside. If you don't have a dehydrator you could bake in very low oven.

For blonde macaroons replace the c...


Continue reading ...
 

Frances's lemon sour cream muffins

Posted by Bake Club on Saturday, August 11, 2012, In : small cakes 

I made Mama Chan's carrot cake the other day but didn't have any cream cheese for the icing so I used sour cream - parp - just didn't work. So what to do with a tub of sour cream? A quick search found this recipe on Food.com for easy muffins where you don't need to cream the butter and sugar.

1/2 cup unsalted butter
2 cups unbleached white flour (my GF friend suggested using coconut flour, which would be super)
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoo...


Continue reading ...
 
 

WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

EST. 2010

Frances C loves to bake. She's also a freelance editor and DJ. She shares some of her adventures, culinary or otherwise, on Instagram.


Tags

"sugar free"` agar agar alessandra alex m alex w alice waters almond almond butter almonds amy andrea anna anzac apple apples apricot apricots aquafaba avocado banana bananas banoffee barbara beans beer beetroot ben berries birg birthday biscotti blueberries bran brandy brazil nuts brazils brown butter brownies buckinis buckwheat buns buttercream butterscotch cacao caper caramel caraway cardamom carly carrot carrots cashews cauliflower chai cheese cheesecake cherries chestnuts chia chia seeds chickpeas chickpeas. chilli chocolate choux christmas christoph cinnamon cloves coconut coconut cream coconut oil coffee corn cornflakes cottage cheese courgette cranberries cream cream cheese cream puffs crepes cronuts croquettes cupcakes curd currants custard dairy free dates eggplant eleni feijoa feijoas fennel fig figs fish flaxseed flaxseeds focaccia frances frittata ganache gertrud ginger ginny gluten fre gluten free goji goji berries gojis goldenberries granola grapefruit grapes guavas halloween hanover hazelnut hazelnuts hollywood honey hong kong huevos rancheros ice ice cream icing jam japanese jelly jenny john jordan kale kara katrina kiwifruit kumara la lavender lemon lemon curd lemons lentils lime limes linseed macadamias macaron mama chan mama maria mandarins mango marmalade marshmallow marshmallows marzipan match melbourne meringue mexican millet mint miso mixed peel molasses muesli muffins mushroom mushrooms myles nectarine nectarines nerida new york nicola nigella nougat novelty nutmeg oats olives onion orange orange. pancakes parmesan parsley passionfruit pastry peaches peanut butter peanuts pear pears pecans penny peppermint peter pie pine nuts pineapple pirzad pistachios pizza plum plums polenta pomegranate popcorn poppy seeds poppyseeds potatoes praline prawns pretzels prunes pumpkin pumpkin seeds quince paste quinoa rachael rainbow raisins raspberries raspberry raw rhubarb rice ricotta rose rosemary rosewater rosie rum ruth b ruth h rye san francisco sarah scones seaweed semolina sesame sesame seeds shortbread singapore slow food sophie souffle soup sour cream sourdough spaghetti spelt spinach sponge spring roll steve & emily stevia strawberries strawberry sugar free sultanas sunflower seeds sunflowers seeds sweet nz tacos tahini tamarillo tamarind tash toffee tofu tomato treacle tricia turmeric vanilla vegan vegemite walnuts wine xmas yoghurt zucchini

CAKE — THE FINAL FRONTIER

Special thanks to Kat Wade of 6twenty.com for our Bake Club cake monster logo.
 

Make a free website with Yola