Red velvet cake with cream cheese icing

May 25, 2022


Our daughter requested this for her 10th birthday family dinner. Red velvet cake is subtly flavoured with cocoa powder. I'm not too enamoured with the flavour myself, but I do love a bit of cream cheese icing.


3 c flour

1 tsp baking powder

2 Tbsp cocoa powder

1/2 tsp salt

115 g softened butter

2 c sugar

1 c vegetable oil

4 eggs, separated

1 Tbsp vanilla extract

1 tsp white vinegar

1-2 tsp red food colouring gel

1 c buttermilk (or milk mixed with yoghurt)


Icing:

450 g cream cheese, softened

170 g butter, softened

5 1/2 c icing sugar

1 1/2 tsp vanilla extract

pinch salt


Preheat oven to 180C. Line 2 or 3 20-cm round tins with baking paper and spray with oil.

Sift flour, baking powder, cocoa and salt in a bowl and whisk to combine.

In a large bowl mix the butter and sugar until lightly creamed. Add oil, egg yolks, vanilla and vinegar and mix until well combined.

With mixer on low, add in dry ingredients in 3 lots alternating with the buttermilk until batter is smooth. Beat in food colouring to your desired shade.

In a large, clean bowl whisk the egg whites until firm peaks form, a few minutes. Gently fold into the batter with a metal spoon until just combined.

Divide batter evenly in your cake tins. Bake for around 30 minutes until cooked through. The cakes should spring back when you press the tops.

Place on wire racks and eave in the tins to cool.

To make the icing, beat the cream cheese and butter in a bowl until smooth, add icing sugar one cup at a time until mixed in, then add in vanilla and salt. Adjust with more icing sugar if it's too runny or another pinch of salt if too sweet. Store covered in fridge.

When cakes are completely cool, turn out and use a serrated knife to cut off any domed parts of the cakes so you have an even flat surface. Make the offcuts into crumbs for decoration.

Place one cake on your serving plate and top with icing. Layer another cake on top and spread with more icing. Put the last layer on top and cover the whole cake with the rest of the icing. This is the crumb coat so it doesn't have to been too neat. Leave a cup or so of icing for the final coat.

Chill cake in fridge for at least half an hour. Spread over final layer of icing and tidy up with a palette knife.

Our daughter decorated her cake with crumbs and fresh berries.

 

Viennese hearts

May 20, 2022

I don't have great piping skills so I tend to avoid doing it. But I made an effort with these biscuits and they turned out alright. Icing and sprinkles will cover all manner of sins. I made mine gluten free and vegan.


Makes 10-15

125 g butter or dairy-free spread, softened

125 g / 1 c flour (if using gluten-free , add 1/2 tsp xanthan gum)

40 g / 1/4 c icing sugar

25 g ground almonds

25 g cornflour

1 tsp vanilla extract, or lemon zest if doing lemon version

1-2 tsp milk


Icing:

1/2 c icing sugar

few Tbsp ...


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Souffle cheesecake with Genoise sponge

May 17, 2022


Now this is a fancy recipe with multiple stages by Rie in The Happy Home Baker (Marshall Cavendish, 2019). First you have to make a Genoise sponge, which was a first for me, then you bake the cheesecake on top in a bain marie. It uses 8 eggs so it really is a special occasion cake/dessert. Whoever you share it with will be mightily impressed.


Genoise sponge:

4 eggs

140 g granulated sugar

130 g flour

4 tsp milk

8 tsp oil

1/2 tsp vanilla extract


Preheat oven to 180C. Line a 20 cm tin with baking paper....


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Vegemite/Marmite brownies

May 13, 2022

Are you a Vegemite or Marmite person (or Promite, Our Mate or Bovril)? Or do you detest yeast extract in any shape or form? I go for Vegemite as it has only 2.2 g of sugar per 100g and Marmite has 11.2 g. It is a nutritious spread and adds flavour to brownies. You don't actually taste it, but the depth of flavour is there, and makes for a fudgy, gooey delight.


200 g dark chocolate, roughly chopped

150 g unsalted butter or dairy-free spread

1 Tbsp Vegemite or Marmite or yeast extract

3 eggs

1 c gra...


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Borek

May 7, 2022


Borek is a Turkish bread stuffed with savoury yumminess. I used spinach and cheese but you can experiment with any flavours you like - curried potato or pumpkin, spicy chickpeas... They also make borek using filo or puff pastry.

Dough:

300 g flour

2 tsp dried yeast

1 tsp sugar

30 ml olive oil

125 ml warm milk

125 ml warm water


Filling:

100 g spinach leaves (or kale, silverbeet)

boiling water

1 small onion, finely chopped

1 garlic clove, crushed

200 g grated cheese of choice (choose one or a mix of tasty, ...


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Chocolate cake

May 4, 2022

I do love an easy chocolate cake that you don't need eggs for. Benjamina Ebuehi's recipe from A Good Day to Bake (Hardie Grant, 2022) is vegan and you can make it gluten-free and refined sugar-free too. I added swirls of jam or you could go to town with peanut butter, nuts or dried fruit.


1/2 tsp espresso powder

1 c hot water

1 1/2 c flour of choice

1 c granulated sugar of choice

1/3 c cocoa powder

1 tsp baking powder

1 1/2 tsp baking soda

1/4 tsp salt

1/2 c neutral vegetable oil

1 Tbsp vinegar


Preheat ...


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Miso caramels

April 26, 2022


Mmmm miso and nutmeg make a nice-flavoured caramel! You'll need a candy thermometer to get the exact balling temperature. Benjamina Ebuehi calls these nutmeg caramels in A Good Day to Bake (Hardie Grant, 2022) but I upped the miso content to suit my preference.

1 c coconut cream or cream

1/2 tsp nutmeg

2 tsp white miso

2 1/2 Tbsp brown rice syrup (or maple or golden)

2/3 c granulated sugar (I used coconut)

2/3 c light brown or muscovado sugar

55 g butter or dairy-free spread


Line a 20 cm square tin f...


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Chocolate truffles two ways

April 24, 2022

A packet of goji berries had been sitting in the pantry for too long so I put them in these delicious vegan truffles. My other favourite flavour at the moment is rum and raisin so I made those too. I found Lagusta Yearwood's recipe in Sweet & Salty (Da Capo Lifelong, 2019) very easy and with lots of flavour options.


Master ganache recipe makes 2 cups:

200 g coconut milk or cream

1/4 c coconut oil

1 Tbsp water

340 g dark chocolate, broken into small pieces


Flavourings:

1/2 c goji berries, soaked unti...


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Milk buns

April 22, 2022

This is an Italian recipe for panini al latte and it makes lovely soft rolls, just perfect with butter.


Makes 8 medium or 10 small

7 g dried yeast

250 ml warm milk

500 g flour

50 g caster sugar

1 1/2 tsp salt

100 g butter, softened

1 egg, beaten


In a large bowl dissolve the yeast in 3 Tbsp of warm milk. Add 30 g of flour and 1 tsp sugar. Mix and knead until you have a small dough. Flour the bowl and place dough inside. Cover and leave in a warm place for 30 minutes.

Sift remaining flour onto a benchtop...


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Chocolate cupcakes

April 19, 2022


A great go-to recipe if you need to bake a free-from treat. Swap out flours, milks as you need. Another one by Jo Pratt from The Flexible Baker (White Lion, 2022)

Makes 12

1 1/3 c milk of choice

2 tsp vinegar

1 3/4 c self-raising flour (if using normal flour add 1 1/2 tsp baking powder)

1/3 c cocoa powder

1 c sugar of choice, fine

1/2 c light vegetable oil

1 tsp vanilla paste or extract

sprinkles 


Preheat oven to 180C. Line 12-hole muffin tin with paper cases.

In a jug mix the milk and vinegar together ...


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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 and Facebook.


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