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)


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


1/2 c icing sugar

few Tbsp ...

Continue reading...

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....

Continue reading...

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...

Continue reading...


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.


300 g flour

2 tsp dried yeast

1 tsp sugar

30 ml olive oil

125 ml warm milk

125 ml warm water


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, ...

Continue reading...

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 ...

Continue reading...

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...

Continue reading...

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


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

Continue reading...

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...

Continue reading...

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


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

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

Continue reading...


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.


"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 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 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 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


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

Make a free website with Yola