Posted by Bake Club on Tuesday, May 15, 2012,
In :
desserts
  Welcome to Bake Club, Kara! Kara has her own blog, http://kazascakes.blogspot.co.nz/ and she'd like to share the recipe she made on Mother's Day. This tart is really luscious - it's at its best when it's been well chilled. Recipe from Helen Jackson's book.
Sweet Chocolate Pastry
1 3/4 flour
1/4 cocoa
1/4 sugar
125g butter well chilled and roughly chopped
1 egg
1-2 tbls cold water
Place
flour and sugar in food processor. With motor running, drop butter in
piece by piece until mixture resembles coarse...
Continue reading ...
Posted by Bake Club on Monday, May 14, 2012,
In :
big cakes
 This is from the May Skywatch magazine - didn't know they had recipes! I have never made a cake with so many eggs - it turned out deliciously rich and intense and I used less sugar.
400g dark choc (I used Whittaker's Dark Ghana)
360g unsalted butter
360g caster sugar (I used under 350g)
6 heaped Tbs plain flour (could easily be gluten free)
pinch cinnamon or cardamom,
optional (I used about 1 tsp of each)
6 eggs
icing sugar
Preheat oven to 200C. Melt
chocolate, butter and sugar ... Continue reading ...
Posted by Bake Club on Wednesday, May 2, 2012,
In :
desserts
 I'm sorry this doesn't look that pretty after being dealt to before the pic was taken, but sure tasted gooood. This saucy little number is from the June HZ House & Garden magazine. And this is my entry into the April Sweet New Zealand, hosted by myself this month!  1 cup self-raising flour 2 tablespoons good-quality dark cocoa ½ cup caster sugar ½ cup milk 1 large egg 60g butter, melted 1 teaspoon vanilla extract 200g dark chocolate melts, buttons or pieces 1 cup boiling water Icing sugar for dusting T... Continue reading ...
Posted by Bake Club on Sunday, April 22, 2012,
In :
big cakes
 This is from Marian Keyes' Saved By Cake. Delicious and very easy (if not the cheapest cake to make!) 100g dark (70%+) chocolate 250g self-raising flour
1 tsp baking soda 1 tsp salt (seems a lot!) 250g caster sugar 125ml sunflower (or other non-flavoured; I used grape-seed) oil 250ml sourcream 2 eggs, beaten 1 tsp vanilla extract 300g (approx) frozen rasberries, defrosted
The recipe says to make 2 23cm cakes, and stick together with
rasberry jam; I made one, in a bundt tin, it just needed longer to... Continue reading ...
Posted by Bake Club on Sunday, April 8, 2012,
In :
cookies
 These are a lot like Anzac biscuits but the butter and sugar are creamed. Makes about 20 sandwiched biscuits 65g rolled oats 160g softened butter 160g raw caster sugar 55g golden syrup 150g (1 c) plain flour 75g dessicated coconut 400g chocolate, chopped (I always use dark) Preheat oven to 160C. Process oats in a food processor or coffee grinder until finely ground. Beat butter and sugar until pale and creamy. Add golden syrup, stir, then add flour, coconut and oats. Form heaped teaspoons into balls an... Continue reading ...
Posted by Bake Club on Sunday, April 8, 2012,
In :
bread
 Confession: my very first batch of hot cross buns was a disaster - I used nearly 100% gluten flour by mistake! They looked great, iced and glazed, but they were balls of elastic - totally inedible. I didn't bother reading the back of the gluten flour packet, which said to use only 2 Tbsp of the flour in a recipe. But I managed to salvage the cherries and choc bits to use on the next batch, which was a raging success. Recipe from April's Mindfood 750g plain flour 1/3 c caster sugar (I just used s... Continue reading ...
Posted by Bake Club on Sunday, April 8, 2012,
In :
big cakes
 Just look at this thing of beauty. Adapted it slightly from the Rose Bakery recipe: Sweet pasty (make your own or buy one) 3 egg yolks 2 eggs, 1 blended for basting the pastry (to then be used in the tart) 100g caster sugar 1 tsp
natural vanilla extract, grated zest of 3 oranges, 500g ricotta cheese roughly 180g grated dark chocolate (70% or more) 1
tablespoon plain flour
MethodPreheat oven to 180 deg C PastryPut pastry in 28cm (roughly) tart tin, chill for 30 mins, then blind bake for 10 minute... Continue reading ...
Posted by Bake Club on Thursday, March 15, 2012,
In :
cookies
This is from Recipes From the Baker (Murdoch Books, 2009). Thanks to Michelle who
gave this sweet little book to me. She reviewed the baking and said: “Buttery, shorty and a hit of dark
cocoa - they're better than TimTams, which I find too sweet!” Aw, thanks. I’ll be trying the two-seed crackers next!
This is my entry into March's Sweet New Zealand monthly blogging event, hosted by www.mydarlinglemonthyme.com - check out Emma's lovely blog with loads of gluten and dair... Continue reading ...
Posted by Bake Club on Saturday, February 25, 2012,
In :
big cakes
This cake is an adaption of two recipes: Fijian chocolate cake by Alexa
Johnston from foodie.co.nz (http://foodie.co.nz/Recipes/Fijian-Chocolate-Cake-by-Alexa-Johnston.aspx) with a Black Forest-type filling. Alexa
calls in Fijian because it uses coconut cream. It makes a really dark, moist
chocolate cake. I made 1 ½ times this recipe to make a big cake to feed 10
adults.
210 g flour
55 g cocoa
2 tsp baking powder
½ tsp baking soda
200 g sugar
2 eggs
125 g melted... Continue reading ...
Posted by Bake Club on Saturday, January 21, 2012,
In :
small cakes
  On the last day of deadline week I made
these for the work team, hence their new name – ‘deadline cupcakes’. This easy
recipe is from Annabel Langbein’s Free
Range in the City.
120g butter, in small cubes
½ c neutral oil
1 c water
100g dark chocolate, chopped
½ c cocoa, sifted
1 ½ c caster sugar
2 eggs
1 tsp vanilla extract
1 ½ tsp baking powder
1 tsp baking soda
1 c yoghurt or buttermilk
2 c flour
¾ c raspberries (or any fresh or frozen berries)
Preheat oven to 180C. Line 24 m... Continue reading ...
Posted by Bake Club on Saturday, January 7, 2012,
In :
cookies
 Oh my these are died-and-gone-to-heaven delicious for the chocolate
lover... easy peasy to make (just don't plan on cooking after mixing;
read recipe to end before setting out on this adventure...). I really
don't know how I lived without these in my life!
They don't spread that much so they can be placed relatively close together on the tray. Again, another recipe from simplyrecipes.com- 1 cup unsweetened cocoa powder
- 1 1/2 cups white sugar
- 1/2 cup vegetable oil
- 4 eggs
-
2 teaspoons vanilla ex...
Posted by Bake Club on Sunday, December 4, 2011,
In :
big cakes
  InTENSE! DeeVINE! AND served with masarcapone cream! This creation dates back to Ginny's indoor birthday picnic where she made about 3 different cakes! Cake
6 tablespoons (85 grams) unsalted butter, at room temperature
3/4 cup (179 grams) firmly packed dark brown sugar
1/4 cup (50 grams) white granulated sugar
1 large egg + 1 large egg yolk, at room temperature
3/4 cup (177 ml) red wine, any kind you like*
1 teaspoon (5 ml) vanilla extract
1 cup + 1 tablespoon (133 grams) all-purpose flour
1/2... Continue reading ...
Posted by Bake Club on Thursday, November 24, 2011,
In :
big cakes
  Ginny made this wicked chocolate cake. It was the crowning glory of a Persian feast, which included several courses beforehand. She also presented this amazing selection of Middle Eastern sweets personally brought over from Iran. Look how colourful they are. From left, there's REAL nougat (with 48% pistachios), baklava, various pistachio and lemon almond sweets and delicious spun sugar, like fancy candy floss, which we called horse's hair. The cake was incredibly rich and melt in the mouth. It... Continue reading ...
Posted by Bake Club on Monday, November 14, 2011,
In :
cookies
  Almost like shortbread, these biscuits are crisp and buttery.
Makes about 24
175 g butter (or spread)
50 g icing sugar
225 g flour
1 tsp baking powder
3 tsp ground ginger
Preheat oven to 190C. Beat butter and sugar
until creamy and pale. Add flour, bp and ginger and mix to a dough. Turn out
onto a clean surface and knead until mixed.
Roll out to 3-5 mm thick and cut into shapes. I roll inbetween 2 sheets of baking
paper.
Bake for 10-12 min until pale golden. Remove from tr... Continue reading ...
Posted by Bake Club on Friday, November 4, 2011,
In :
cookies
 Makes 18
1 c all-purpose flour ¼ c rice flour 1/8 tsp salt 1/3 c granulated sugar ¼ c desiccated coconut ½ c/125 g chilled unsalted butter cut into pieces (I used olive oil spread) ½ tsp vanilla extract
½ tsp almond extract (didn’t have any)
Preheat oven to 180C and lightly butter a
baking sheet or line sheet with baking paper.
Sift together flours, salt and sugar into a bowl, then sift together into
another bowl. Add coconut and butter and mix in until crumbly. Add the extr... Continue reading ...
Posted by Bake Club on Monday, October 17, 2011,
In :
small cakes
Choux pastry
½ c flour
pinch salt
55 g butter
½ c boiling water
2 eggs
Glossy chocolate icing
115 g icing sugar
55 g dark chocolate
1 tbs boiling water
Preheat oven to 220 C, line baking tray with baking
paper and dust with flour. Sift flour and salt onto piece of waxed paper.
Put butter in a saucepan over low heat and pour on the boiling water. As soon
as its melted, remove from heat and tip in all the sifted flour and salt.
Beat with wooden spoon until smooth, then ret... Continue reading ...
Posted by Bake Club on Wednesday, October 5, 2011,
In :
slices
 This slice reminds me of my childhood, making it with my cousin Suzanne. A hit with the kids - and adults. base: 2 c self-raising flour 3/4 c sugar 2 c dessicated coconut 2 tbs cocoa 250 g melted butter icing: 1 c icing sugar 2 tbs cocoa 75 g butter or margarine 2 tbs hot water I also added some lemon juice, you could also add few drops of peppermint. Mix together all base ingredients until well combined. Press into slice tin. Bake for 20 min at 180 C. Remove from oven and let cool a little. Make chocolat... Continue reading ...
Posted by Bake Club on Saturday, October 1, 2011,
In :
big cakes
  Rich and spicy cake for any occasion! 2 21/2 cups flour 1 tsp baking soda 4 tsb cocoa powder (more if you want it richer chocolatey) 1 tsp vanilla essence 1 tsp cinnamon 1/2 tsp nutmeg 1/2 c butter 1/2 c vegetable oil 1/2 c water 3 eggs
1 1/2 cups soft brown sugar 2 cups apple (peeled and grated) 1 cup chocolate chips, chunks (dark!) heat oven to 160C cream butter and sugar in a mixer (or beating), then add eggs, then oil and water and vanilla (it''l be really liquid
sieve together: flour, cocoa, baking ... Continue reading ...
Posted by Bake Club on Thursday, July 28, 2011,
In :
cookies
 Pumpkin and chocolate chip - who woulda thunk it! - 1 cup canned pumpkin
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
- 1/2 cup chopped walnuts (optional)
1.
Combine
pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together
flour, baking powder, ground cinnamon, and salt. Dissolve the baking s... Continue reading ...
Posted by Bake Club on Tuesday, July 19, 2011,
In :
small cakes
What a fantastic debut on Bake Club, Anna! The tofu was a real surprise ingredient - delicious.
Cake Ingredients:
1 ¾ cup flour
1 cup cocoa powder
1 ½ t. baking powder
1 ½ t. baking soda
¼ t. salt
1 12.3-ounce box firm silken tofu (I get the ‘fresh’ tofu from the Tofu
Shop on the North Shore)
1/4 cup maple syrup or golden syrup
1 cup brown sugar
3 Tablespoon oil
1tsp vanilla essence
1 cup almond milk or soya milk
1/3 cup boiling water
At least 1 cup of mixed ... Continue reading ...
Posted by Bake Club on Monday, May 23, 2011,
In :
big cakes
 This is my attempt at Alessandra Zecchini's chocolate and fig cake. She used fresh figs, which looked beautiful and pinky, but I didn't have any on hand. The feijoas aren't so aesthetically pleasing but it still tasted good; the tart feijoa contrasts well with the chocolate.
250 g bar of
Whittaker's Dark Ghana Chocolate
100 g butter
3 eggs, whites beaten into stiff peaks
2 tbs sugar
1 tsp vanilla extract or paste
3 tbs self raising flour
10 feijoas peeled and cut in half Melt chocolat... Continue reading ...
Posted by Frances Chan on Tuesday, May 17, 2011,
In :
food blog
 
Spring has sprung in NYC - tulips at the Rockefeller Center; view from the Top of the Rock
My final instalment of this trip is about our
five holiday days in New York. Accommodation hassles and pounding the pavement tired
us out somewhat, so we sought solace in good food, and weren’t disappointed. We
arrived at Greenwich Village on a spectacular sunny Sunday and Bleecker St was
buzzing. I had a hankering for comforting Italian and we fortuitously came
across the original Ra... Continue reading ...
Posted by Bake Club on Friday, April 8, 2011,
In :
small cakes
 Welcome to Bake Club, Christoph, our second male baker! Christoph is from Germany and has been an intern at The Aucklander. He wrote a story about Bake Club in an upcoming issue. The pic shows the two remaining muffins (Christoph
and his flatmate and ate 4 of them straightaway out of the hot tin ^^).Christoph used the recipe from www.food.com, but modified it a bit.
Ingredients (for 12 serves):
1 orange, seeds removed, with peel
1/4 cup orange juice
1/2 cup coconut milk
1 egg
1/2 cup butter
... Continue reading ...
Posted by Bake Club on Thursday, March 31, 2011,
In :
desserts
 It was my birthday and I requested this
from dear Mama Chan, and she obliged!
2 Tbs caster sugar
125 g plain dark chocolate
2 Tbs brandy or coffee
4 eggs, separated, plus 2 extra egg whites
icing sugar to serve
Preheat oven to 200 C. Butter a 1 litre
soufflé dish and dust out with 1 Tbs caster sugar. Break chocolate into pieces
and put into a double boiler or a bowl set over a saucepan of simmering water
with the brandy or coffee.Set over medium heat and stir ... Continue reading ...
Posted by Bake Club on Saturday, February 26, 2011,
In :
small cakes
Carly initiates her new silicon muffin tray with one of those made in heaven combinations - banana and chocolate.
Makes
12.
125g
softened butter
¾
cups sugar
2
eggs
1teaspoon
vanilla essence
1
½ cups mashed ripe bananas (4 medium bananas)
¾
cup dark chocolate buttons roughly chopped
1
teapsoon baking soda
2
tablespoons hot milk
2
cups flour
1
teaspoon baking powder
Preheat
oven to 180ºC. Grease muffin tray or line with patty pans.
Cream
butter and ... Continue reading ...
Posted by Bake Club on Friday, February 25, 2011,
In :
bread
  Stewed apricots are a winner in freshly baked bread! Apricot filling: Stew 1 cup dried apricots wiht 1/2 c water and 1/4 sugar until mushy and soft. Cool. Chocolate filling: Melt 300 g chocolate with some icing sugar, 1/2 c ground almonds, vanilla essence, dessicated coconut if you like. The mixture should have a peanut butter consistency so it's easily spreadable. For 2 loaves: 1 c milk 3/4 - 1 c water 125g butter 1/2 c sugar 1 tsp salt 3-4 level tsp yeast 2 eggs 6 1/2 c flour Make the dough and knead u... Continue reading ...
Posted by Bake Club on Sunday, December 5, 2010,
In :
slices
I adapted this recipe from Miyuki McGuffie,
the vegan baker on the Good blog.
I made mine extra indulgent by using espresso coffee.
1 cup strong espresso
1
¼ cup rice flour
1/4
cup muscovado sugar
½
cup brown sugar
¾ cup cocoa
powder (I used fair trade cocoa but Valrhona from Sabato is excellent)
1 teaspoon
salt
1 teaspoon
baking powder
½ cup
vegetable oil
1 teaspoon
vanilla
1 cup
dairy-free chocolate chips (you can get them at New World and Pak 'N Save but I
used... Continue reading ...
Posted by Bake Club on Monday, September 20, 2010,
In :
small cakes
 I started out with a Genoese sponge by Alessandra Zecchini from her book Sweet As. Then used the Edmonds recipe for the chocolate icing. I halved this recipe for the lamington sponge. 5 eggs, separated 140g sugar grated lemon zest 120g flour (I used a bought gluten-free flour mix) 50g butter, melted Preheat oven to 180C. Line base of 23 cm baking tin with baking paper, then grease and flour sides of tin. Partly fill a small saucepan with hot water and set over medium heat. Set bowl over the simmering... Continue reading ...
Posted by Bake Club on Monday, September 20, 2010,
In :
slices
 Rich, dense morsels of chocolately goodness!
1 C unsweetened apple puree/sauce
1/3 C cocoa
¾ C flour/gluten free baking mix
½ tsp baking soda
½ C sugar
½ tsp salt
½ C dark chocolate chips ( or ¾ C of raspberries instead of
choc chips & walnuts)
¾ C chopped walnuts
1.
Heat oven to 175C
2.
Place puree in medium bowl. Sift in cocoa,
flour/baking mix & baking soda. Add sugar and salt. Mix until just
combined. Gently fold in chocolate & nuts or fruit.
3.
Transfer... Continue reading ...
Posted by Bake Club on Thursday, September 16, 2010,
In :
slices
I want to rename these the yummy-gooey bars cos they were so, well, yummy and gooey. In this batch Ginny substituted the cashews for walnuts.
1/2 cup (113 grams) unsalted butter,
melted
1 1/2 cups (150 grams)
graham cracker crumbs (plain biscuits in kiwi speak)
1 1/3 cups (90 grams)
sweetened flaked or shredded coconut
1 cup (170
grams) semisweet chocolate chips
1 cup (100 grams) chopped
walnuts or peca...
Posted by Bake Club on Thursday, August 12, 2010,
In :
big cakes
Ben excelled himself for Flynn's 3rd birthday in Nov 09 with this exploding volcano. The volcano is a meringue with pink, orange and red coloured cream 'bubbling' out of the crater. This rather complicated and involved project included customising a baking tray using steel cutting tools to make a hole in it so a bowl could be inserted! This created a mould to shape the meringue over. Once the candles were blown out, the kids all took turns cracking open the volcano's shell to get their volcan... Continue reading ...
Posted by Bake Club on Tuesday, August 10, 2010,
In :
big cakes
 I just freestyled this recipe so feel free to make up as you go along too! 1 cup brown rice flour 1 cup carrot pulp (from my Oscar juicer) 1/2 cup beetroot pulp tsp each cinnamon, nutmeg, ginger (whatever spices you like) 1 tsp gluten-free baking powder (or make your own with 2 parts cream of tartar, 1 part baking soda, 1 part cornflour) 1/2 cup dark choc bits another version I added chopped toasted hazelnuts and coconut 1 tsp vanilla essence 3 eggs 1/2 cup oil or 1/2 cup melted Olivani about 4 tbsp Fre... Continue reading ...
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Welcome 2 Bake Club — May the Cake B With U
Where bake-loving friends and family from Auckland and around the world meet virtually and in person to savour homebaked goods!
If you would like to contribute to Bake Club please send your pics, recipes and credits to go.bakeclub@gmail.com. The most inspiring will receive an exclusive Bake Club button badge!
Bake Club supports Sweet New Zealand - a monthly smorgasbord of sweet treats from a wide range of food bloggers. Click below for entries:
enter May 2012 here, hosted by Time for a Little Something
April 2012, hosted by Bake Club
March 2012, hosted by My Darling Lemon Thyme
February 2012, hosted by Sugar & Spice
January 2012, hosted by HomeMadeS
December 2011, hosted by Bron Marshall
November 2011, hosted by Toast
October 2011, hosted by Couscous & Consciousness
September 2011, hosted by Pease Pudding
August 2011, hosted by Alessandra Zecchini
CAKE — THE FINAL FRONTIER
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