Browsing Archive: May, 2019

Vanilla marble cake

Posted by Bake Club on Friday, May 31, 2019, In : big cakes 

Last year was rainbow, this year the 7 year old wanted a marble birthday cake. She prefers plain vanilla, so vanilla it is, just zhuje it up with colour and edible glitter decoration.

Makes 3-layer cake
4 c flour
4 tsp baking powder
1 tsp salt
300g butter, softened
1 3/4 c sugar
1 tbsp vanilla extract
4 eggs
red, blue and yellow food colouring

Buttercream:
4 c icing sugar
300g butter, softened
2 tsp vanilla extract
4-6 tbsp hot water

Preheat oven to 170C. Line 3 20cm round sponge tins with baking paper.
In a...
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Marble cupcakes

Posted by Bake Club on Sunday, May 12, 2019, In : small cakes 

Just chuck everything in the food processor! It was quick to whip these up for a play date. This recipe is from Bake Me Home (HarperCollins, 2015) by Alice Arndell.

Makes 12
150g softened butter
2/3 c sugar
1 1/2 flour
2 tsp baking powder
1/2 tsp salt
2 eggs
1 tbsp milk, or more
1 tbsp vanilla extract
food colouring

Preheat oven to 180C. Line a 12-cup muffin tin with paper cases.
Put all the ingredients except food colouring in a food processor and mix until light and fluffy.
Transfer batter evenly into 3...
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Pumpkin seed and sesame crackers

Posted by Bake Club on Friday, May 10, 2019, In : savoury 

These crackers have a lovely salty sweet taste with a honey and soy glaze. I ate a lot of these as is but also ideal for dips and spreads. Another recipe from Miranda Gore Browne's 'Biscuit'.

Makes 48 long crackers
2 1/2 c flour (I used a mix of spelt and wheat, you can use all GF flour)
2 tsp baking powder
1 1/2 tsp salt
85g butter or non-dairy spread, softened
200g yoghurt or coconut/soy yoghurt
1/3 c sesame seeds
1/3 c pumpkin seeds

For the glaze:
1 egg (or 3 tbsp non-dairy milk)
1 tbsp honey
1/2 tbsp...
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Olive oil shortbread

Posted by Bake Club on Wednesday, May 8, 2019, In : cookies 

This recipe is adapted from an Italian vegetarian cookbook. They called it a crisp olive oil cake, which is it, but I'd say it would be more commonly known as a shortbread. The Italians don't cut the biscuit into shapes, they just break it off in pieces, but I decided to cut before baking using a pizza cutter. I like that you don't even need a bowl for this recipe, just work straight off your kitchen counter.

4 c flour
2 tsp baking powder
3/4 c sugar
finely grated zest of 1 lemon
1/4 c vermouth or...
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Baci di dama (lady's kisses)

Posted by Bake Club on Tuesday, May 7, 2019, In : cookies 

Oh so cute! These little Italian kisses can be made with hazelnuts or almonds. You can fill with plain melted chocolate or chocolate ganache (chocolate mixed with coconut cream). This is from Biscuit by Miranda Gore Browne (Ebury Publishing, 2012).

Makes about 25 sandwiched biscuits
75g ground almonds
50g whole almonds, toasted
125g caster sugar
125g butter, softened and chopped (or non-dairy spread)
125g flour (I used spelt)
1 tsp vanilla extract
pinch salt
200g dark chocolate

Preheat oven to 180C. Li...
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Lemon bliss balls

Posted by Bake Club on Saturday, May 4, 2019, In : sweets 

Sometimes I get bored of chocolate truffles so I made lemon ones for a change. I used a mixture of almond, hazelnut and brazil nut meal - you whatever you have around.

Makes around 20

1 3/4 c desiccated coconut
1 c almond meal (or any nut meal)
juice and zest of a lemon
pinch salt
1 tsp vaniila extract
1/3 c coconut oil, melted
1/3 c honey

1/4 c desiccated coconut for rolling

Blend all ingredients in a food processor (except last measure of coconut) until fully combined and sticky. Roll into...


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Caraway breadsticks

Posted by Bake Club on Thursday, May 2, 2019, In : bread 

It's fun to make your breadsticks and they don't take very long as you don't need to wait for the dough to rise. Instead of caraway you can use poppy or sesame seeds.

Makes 20
2/3 c warm water
1/2 tsp dried yeast
pinch sugar
2 c flour (I used spelt)
1/2 tsp salt
2 tsp caraway seeds

Mix water, yeast and sugar in a cup. Leave for 10 min until bubbles appear.

Mix flour, salt and seeds in a bowl. Make a well in the centre and pour in yeast mixture. Mix until a soft dough forms.

Preheat oven to 2...


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WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

EST. 2010

Frances Chan loves to bake. She's also a freelance editor and has written a couple of children's books. She shares some of her adventures, culinary or otherwise, on Instagram.


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