Cakes – Page 11 – Sweet Tooth Experiments

Baked Ice-Cream Cake

Posted on May 4, 2015 Posted in Cakes .

Baked Ice-Cream Cake

For ages I have been meaning to make a cake that is the simplest to make imaginable. A cake that is fool proof and has only a few steps so my ‘not so savvy’ baker friends can produce a successful creation.

Now I have baked with many liquid ingredients over the years, soda, yoghurt, cordial, alcohol you name it so it’s no surprise that I have gone down the melted ice-cream avenue for this recipe.

However this is not as silly as it sounds. Ice-cream is made of cream/milk, eggs, sugar (sometimes vanilla and salt). Looking at these ingredients these are all core ingredients in a cake batter where all that is missing is the flour….So if I melt my favorite ice-cream and mix it with flour I could produce the most simplest, fool proof, amazing tasting, flavor adaptable (use which ever ice-cream you desire) 5 minute cake.

Hello success!

Ingredients:

Cake:

500g ice-cream (I used Salted Caramel Popcorn flavour)
225g flour

Icing:

330g ice-cream
160g butter
180g icing sugar

Method:

Pre-heat the oven to 180c degrees and line a 25cm cake tin with baking paper.
Place the ice-cream in a bowl and leave to melt completely.
Add the flour to the melted ice-cream and with a hand whisk stir until well combined.
Pour the mix into the cake tin and bake for 35 minutes or until a skewer inserted in the center comes out clean.
Meanwhile to make the icing place the ice-cream in a saucepan on the stove on a high heat.
Stir for 5 minutes until the mix becomes a thick caramel, set aside.
Beat the butter and icing sugar for 2 minutes until light and fluffy.
Add the cooled caramel and using the electric beaters again beat until well combine and fluffy.
Once the cake is cooked leave in the tin for 5 minutes then on a cooling rack.
Once the cake is cooled cut in half horizontally and top each cake layer with the icing.
Place one layer on top of the other and enjoy.

: Step 4

Step 5

: Step 9

: Step 7
: Step 10

: Cordial Cake recipe

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Red Skin Candy Cake

Posted on April 27, 2015 Posted in Cakes .

Red Skin Candy Cake

To get some ideas on recipes recently I started looking closer at the more popular and my favourite lollies (candy) that I grew up on.

One of the lollies that caught my eye was the sweet raspberry flavour of the old Red Skin bar. Similar to the raspberry twist, (red licorice) but much stronger in flavour.

I have made a Musk Stick Cake before which turned out amazing so I decided to make a Red Skin Candy Cake.

Unlike the Must Stick Cake I made I would not be able to blitz the lollies in a food processor, therefore, for this recipe I placed the Red Skins in water to dissolved (inspired by the old Red Skin dissolving in vodka concept).

As I needed a plain cake base of this recipe I used my white chocolate cake recipe which uses water instead of milk (perfect for dissolving the red skins).

My white chocolate cake recipe is super amazing, where so the Red Skins just takes it to the next level!

Ingredients:

420ml boiling
16 red skins
170g butter
170g white chocolate
300g sugar
300 self raising flour
2 egg
Red Skin Ganache:
8 red skins
100ml cream
200g white chocolate

Method:

Place the water in a bowl with the red skins. Set aside until the red skins have dissolved in the water.
Preheat the oven to 180c degrees and line a 23cm cake tin with baking paper.
Place the butter, chocolate, sugar and red skin water in a saucepan on a medium heat until the mix is smooth and glossy.
Add the flour and whisk with a hand whisk until the mixture thickens.
Add the egg and whisk to combine.
Pour the mix into the cake tin and bake in the oven for 50 minutes or until a skew inserted into the middle of the cake comes out clean.
Place the cake onto a cooling tray until cold.
To make the ganache place the red skins and cream into a saucepan on a medium heat and stir until the red skins have melted and the mix is smooth.
Place the white chocolate in and remove the saucepan off the heat.
Stir until the white chocolate has melted and the mix is glossy and smooth.
Place the mix in the fridge to harden to a spreadable consistency.
Cut the cake in half horizontally.
Spread half the ganache over one layer of cake. Top with the second and spread remaining ganache over the top and the sides of the cake.

Red Skins

Step 1

Step 5

Step 8

Step 10

Step 12

Step 13

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Orange and Poppy Seed Rice Cake

Posted on April 20, 2015 Posted in Cakes .

Orange and Poppy Seed Rice Cake

I actually got the idea for this recipe from a savory risotto and garlic cake recipe. I thought it would be interesting to take the rice base idea and the cooking methodology and incorporate this into my orange and poppy seed cake recipe (knowing only zest, juice or essence would work as the flavoring).

I did have to make quite a few alternations as I went, obviously the original orange and poppy seed ingredients were not all applicable and the savory cake methodology didn’t 100% translate but was fairly close.

The outcome was quite surprising. I had no idea if the cake would hold the structure I was after, or if the cake would be too dry, however the outcome was an extremely well structured but moist cake that tasted amazing! A very satisfying experiment. I even got told that had I not informed people of the rice part they would not have known.

Ingredients:

Cake:

2 tbsn orange zest
I tsn vanilla essence
80g poppy seeds
220g sugar
1 cup orange juice
2 cups milk
1 cup arborio rice
2 eggs
3 tbsn self raising flour

Syrup:

20g orange juice
1 tbsn orange zest
120g sugar

Method:

Simmer on low the orange zest, vanilla, poppy seeds, sugar, juice and milk in a saucepan on the stove until well combine and the sugar and butter are melted. Remove off heat.
Place the rice in a saucepan on medium heat and stir the dry rice.
Now add in 1/2 cup of the milk mix until the liquid is absorbed. Then add in another 1/2 cup. Repeat until the liquid is full absorbed. This will take around 30 minutes in total.
Remove the rice mix off the heat and place a lid on the top, leave for 10 minutes.
Preheat the oven to 180c degrees and line a 23cm spring form cake tin with baking paper.
Once the rice mix has cooled add in the eggs and flour, beat until will combine with a wooden spoon.
Bake in the oven for 40 minutes or until the top of the cake has browned slightly.
Meanwhile, place the syrup ingredients in a saucepan on a medium heat, stir until ingredients are well combine.
Boil the mix for 4 minutes or until the mix resembles a thick syrup consistency.
Using a skewer poke holes in the cake and pour the orange syrup over the top of the cake.
Remove from the tin and enjoy.

Notes:

You will need 3 oranges for this recipe.

Step 1

Step 2

Step 3

Step 4

Step 6

Step 8

Step 9

Step 10

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Peanut and Raspberry Ricotta Cheesecake

Posted on April 14, 2015 Posted in Cakes .

Peanut and Raspberry Ricotta Cheesecake

So often when I come across ricotta cheesecake recipes they seem to have more cream cheese, mascarpone or cream than they do ricotta. So I decided to make a ricotta cheesecake with ricotta and no other cream or cheese inclusions.

For the flavour, I actually played around with many different fruits and flavors but found the texture always ended up too soft or the ricotta flavour overpowered the fruits flavors. Therefore, I ended up opting for ingredients that were thick in texture and strong in flavour. Now, you may recall in the past I have posted a peanut butter and jelly sandwich slice recipe which was one of my first experiments with the peanut and fruit flavour combo’s. This combo worked very well, was strong and as I used peanut butter and jam the mix would not thin the ricotta out too much. The outcome a very satisfying, creamy, tasty RICOTTA cheesecake! In fact, my father actually told me this was the best cake I have made! On top of this it is super easy to make with only 7 steps!

Ingredients

Base:

210g plain sweet biscuits
85g butter

Cake:

90ml milk
1 tbsn gelatine powder
500g ricotta
90ml golden syrup
240g raspberry jam
150g peanut butter
175g condensed milk

Method:

Line a 20cm cake tin with baking paper.
Place the biscuits and butter melted in a food processor and blitz until the mix resembles breadcrumbs.
Press the mix into the bottom of a cake tin and press with fingertips until the base is firm.
Place the tin in the fridge to firm.
Heat the milk in the microwave until bubbling then sprinkle the gelatine in the milk. Wisk with a small hand whisk until the gelatine is well combine and no lumps. Leave mix aside to cool slightly.
Using electric beaters whisk the ricotta with the condensed milk until; smooth and creamy.
Pour the milk mix into the ricotta mix along with the peanut butter and jam and beat to a smooth consistency. Whisk until well combine then pour the mix onto of the base and place in the fridge to set for 3 hours. Then remove the cake from the tin and serve.

Notes:

I have decorated with crushed peanuts and fresh raspberries.

Step 2

Step 3

Step 7

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Musk Candy Cake

Posted on April 4, 2015 Posted in Cakes .

Musk Candy Cake

Recently at work a colleague brought in a box of old school canteen/cafeterias musk sticks, which of course I consumed quite happily. It has been so long since I have had lollies that I grew up on (one would hope that I have grown out of the lolly bag stage by now). Eating these lollies brought on the idea of making a musk flavoured cake.

By using my standard vanilla cake recipe as the base I modified to allow for ground-up musk sticks. After a few variations of frosting I ended up making a rosewater inspired frosting, which is a very very similar flavour to musk sticks therefore worked really well.

Musk sticks in the icing made the texture way to rough and looked worse for wear after being spread onto the cake.

Such a tasty and pretty cake – this one will be coming out again for a cousins 7^th birthday for sure!

Ingredients:

Cake:

250g sugar
125g butter
2 eggs
1 + ½ rosewater essence
Pink food coloring (as many drops as you desire)
275g musk lollies
250 milk
2 cups self raising flour

Frosting:

125g butter
2 cups icing sugar
1 tsn rosewater essence
Pink food coloring (as many drops as you desire)

Method:

Preheat the oven to 180c degrees and line a 23cm baking tin with baking paper.
Place the musk lollies in a food processor and process until they are to a powder consistency.
Beat the sugar and butter with electric beaters until pale and fluffy.
Add the eggs one at a time beating in between each addition.
Beat in the rosewater essence and food coloring.
Beat in the ground musk until well combine.
Pour in the milk and flour and stir with a spoon until just combine.
Use the electric beaters until the mix is just smooth, without over-beating.
Pour the mix into the prepared cake tin.
Place in the oven for 1 hour or until a skewer inserted into the middle of the cake comes out clean.
Meanwhile make the frosting by placing the ingredients into a bowl and using the electric beaters beat the mix until light and fluffy. Place aside.
Leave the cake in the tin for 5 minutes then transfer onto a cooling rack.
Once cool cut the cake in half horizontally.
Following, spread the frosting in the middle of the cake, over the top and sides with a knife.

Notes:

I used musk sticks as musk flavored lifesavers are too hard to process sufficiently.

Step 2

Step 8

Step 11

Step 13

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Mandarin and Rosemary Cake

Posted on March 23, 2015 Posted in Cakes .

Mandarin and Rosemary Cake

Though it sounds bazaar to have a cake featuring a pairing of 2 conflicting flavors and textures this cake surprises and delights.

I do have to admit I was a little skeptical as to if this would turn out to be a successful flavour combo. I knew this experiment of flavours would be interesting, but you don’t know how successful a made up flavour combo will pair until you actually create the cake and taste.

Why this was so surprising, the favors blended together and created the most amazing flavour. The rosemary seems to add a salty but sweet twist, while the mandarin provides the freshness and citrus flavour foundation.

Definitely a new favorite sweet treat!

Ingredients:

Cake:

170g butter
140g sugar
300g cake flour
2 tsn dried rosemary
1 tbsn mandarin zest
1 tsn vanilla essence
2 tbsn mandarin juice
170g milk
6 eggs
Pinch cream of tartar
Pinch salt
40g sugar

Icing:

160g butter
4 cups icing sugar
4 tbsn mandarin juice
2 tsn mandarin zest
2 tsn dried rosemary

Method:

Pre-heat the oven to 175c degrees and line a 23cm cake tin with baking paper.
Using electric beaters whisk the sugar and butter for 2 minutes until light and creamy.
Add the flour, rosemary, zest, essence, juice and milk to the butter mix.
Beat until the mix is creamy and fluffy.
In another bowl beat the eggwhites until soft peaks form.
Add the salt, tartar and sugar to the eggwhite mix and beat until peaks form.
Fold a quarter of the eggwhite mix into the batter to loosen the batter up.
Fold the remaining eggwhites into the mix.
Pour the batter into the cake tin and bake in the oven for 40 minutes or until a skewer inserted into the middle of the cake comes out clean.
Leave the cake in the tin for 10 minutes to cool, then place on a cooling rack until cold.
To make the icing beat the butter and icing sugar with electric beaters until creamy and smooth.
Add the juice, zest and rosemary to the mix and beat until well combine.
Cut the cooled cake in half horizontally.
Place 1 cake half on a plate, spread with 1/3^rd of the icing.
Place the 2^nd cake half on top of the icing then spread the remainder of the icing on the sides and top of the cake.
Enjoy!

Note:

I used 4 mandarins for this recipe.

Step 2

Step 4

Step 7

Step 9

Step 15

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Spiced Pumpkin Cake with Maple Icing

Posted on February 23, 2015 Posted in Cakes .

Spiced Pumpkin Cake with Maple Icing

As pumpkin is one of the sweetest vegetables available you can understand why sweet flavour matches like pumpkin and maple syrup work so well.

This cake is similar to a Carrot Cake flavour and texture mixed with a Pumpkin Pie, which has quickly become my favourite for a long time.

A simple, easy and moreish cake that will leave you satisfied!

Ingredients:

Cake:

250g butter
90g sugar
3 eggs
1 cup mashed pumpkin (approx. 400g of pumpkin flesh)
¼ cup maple syrup
2 cups self raising flour
1 tsn ground cinnamon
½ ground mixed spice
½ tsn nutmeg
¼ ground ginger
¼ ground cloves

Icing:

90g butter
1 cup icing sugar
2 tsn maple syrup
¼ tsn cinnamon
¼ tsn mixed spice
Pinch nutmeg
Extra:
20ml maple syrup

Method:

Preheat the oven 200c and line a 23cm-baking tray with baking paper.
With electric beaters mix the butter and sugar until the mix is light and fluffy.
Add eggs beating in between each addition.
Add the cooled mashed pumpkin and maple syrup and beat until well combine.
Sift the flour, cinnamon, mixed spice, nutmeg, ginger and cloves into a bowl together.
Using a spatula carefully fold in the flour mix until only just combined
Spoon the mix into the baking tin and bake for 55 minutes of until a skew inserted in the center comes out clean.
Place on a cake rack to cool.
To make the icing beat the butter until light and fluffy. Sift in the icing sugar, maple syrup, cinnamon, mixed spice and nutmeg and beat with electric beaters until light and fluffy.
Ice the top of the cake and decorate with a drizzle of 20ml extra of maple syrup.

Mashed pumpkin

Step 7

Step 8

Step 10

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Ginger and Pineapple Butterscotch Cake

Posted on February 16, 2015 Posted in Cakes .

Ginger and Pineapple Butterscotch Cake

There is not much to say about this cake apart from the fact that it is super amazing, exceeded my expectations, and was impossible to stop eating.

I do like pineapple but its not one of my favorite flavors, thus it’s no surprise I have not baked recently where pineapple is the ingredient hero. As a result I decided it was about time.

After taste testing a few flavour combos with pineapple I decided that the ginger and butterscotch (I know bazaar combo) was my favorite and would be the base of a cake.

This sweet treat is easy peasy to bake that delivers a result that will impress. The texture is pudding like and the butterscotch ‘icing’ is the perfect complement on the pineapple and ginger pairing.

Ingredients:

Cake:

125g butter
110g brown sugar
1 tsn vanilla essence
2 eggs
150g flour
2 tsn baking powder
¼ tsn bi carbonate of soda
2 + ½ tsn ground ginger
80ml milk
360g finely diced pineapple

Butterscotch:

65g butter
65g brown sugar
1 tsn ground ginger

Method:

Pre-heat the oven to 180c degrees and line a 23cm baking tin with baking paper.
Using electric beaters beat the butter, sugar and vanilla in a bowl for 5 minutes or until light and creamy.
Add the eggs one at a time, beating in between each addition.
In another bowl sift the flour, baking powder, bi carb and ginger. Mix to combine.
Add the drained pineapple pieces to the flour and mix until the flour coats the pineapple.
Add the flour mix as well as the milk to the butter mix and beat with electric beaters unit just combine.
Pour the batter into the cake tin and flatten the top with the back of a spoon.
Bake in the oven for 25 minutes or until a skewer inserted in the cake comes out clean.
In the interim, make the butterscotch by placing the butter, sugar, ginger and 40ml of water in a saucepan on a hot stove and stir until the sugar has melted.
Allow the mix to boil on medium heat for 5 minutes or until the Butterscotch has thickened.
Once the cake is cool using a skewer poke holes in the top of the cake.
Pour the butterscotch and allow the cake to soak up the liquid evenly.
Once the cake has cooled completely remove from the cake tin and place on a plate to serve.

Notes:

1 x 845g can of pineapple pieces in juice will easily cover the amount of pineapple you will need for this cake.
I have decorated the cake by placing the left over pineapple in the oven on low for an hour to dry them out as well as a dust of icing sugar.

Ingredients

Step 3

Step 7

Step 10

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Kahlua Nutella and Chocolate Cake

Posted on February 9, 2015 Posted in Cakes .

Kahlua Nutella and Chocolate Cake

It’s been a while since I have baked with alcoholic spirits. As I had party coming up I though now was a good time as any to make a decadent alcoholic cake. It had to be something sweet that would complement typical cake flavors as this cake was for an event and not just for me (not everyone is quick to jump at my unusual baking style 🙂 ).

Decisions, decision. It was down to Frangelico (hazelnut) or Kahlua (coffee). As I have made a Frangelico cake in the past (it’s not on this blog as it just didn’t quite make the cut), I decided Kahlua it is.

What goes with the flavour of coffee? Well chocolate and hazelnut of course!

All I can say for this recipe is decadent, amazingness, flavour explosion and a must to try!

Ingredients:

Cake:

125g butter
160g brown sugar
1 tsn vanilla essence
2 eggs
330g plain flour
4 tsn baking powder
½ tsn bi carbonate of soda
½ tsn mixed spice
2 tsn instant coffee
90ml Kahlua, 10ml extra

Nutella frosting:

60g butter
75g thickened cream
225g Nutella

Chocolate frosting:

75g thickened cream
50g icing sugar
25g cocoa powder

Method:

Pre-heat the oven to 160c degrees and line a 23cm baking tin with baking paper.
Using electric beaters beat the butter and sugar for 5 minutes until light and fluffy.
Add the vanilla and eggs, beating in each addition.
In another bowl sift the flour, mixed spice, baking powder and soda then add to the butter mix.
Add the instant coffee to ¼ cup of warm water and whisk until the coffee is dissolved.
Add 90ml of Kahlua to the coffee mix and pour into the butter mix.
Mix the ingredients with a spoon then whisk with electric beaters until just combine.
Spoon the mix into the cake tin and bake in the oven for 40-45 minutes or until a skewer inserted in the center comes out clean.
Allow the cake to cool in the tin for 5 minutes than place on a cooling rack until the cake is cold.
To make the Nutella frosting beat the cream until soft peaks.
Whip the butter for 2 minutes until creamy.
Add the nutella and cream to the butter and beat with electric beaters for 1 minute. Place the frosting in the fridge.
To make the chocolate frosting beat the cream until soft peaks, sift in the cocoa and icing sugar and beat for a further 30 seconds until combine. Set mix aside.
Once the cake is cooled cut in half horizontally and brush both cut sides with the extra 10ml of Kahlua.
Place the bottom cake layer on a plate, spread with the chocolate frosting.
Place the second cake on top of the chocolate frosting then spread the Nutella frosting over the top of the cake and sides.
Decorate with hazelnuts and shaved chocolate.

Step 7

Step 9

Step 15

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Blackberry Jelly Pillow Cakes

Posted on January 27, 2015 Posted in Cakes .

Blackberry Jelly Pillow Cakes

Its funny I have baked a bit where I incorporate Jelly crystals into recipes (for example my Jelly biscuits), but I haven’t actually make a Jelly recipe as such in the traditional sense. I’m not appose Jelly but incorporating the crystals into recipes is far more exciting and an easy way to add flavour to any recipe.

This next post’s recipe does just that, as well as plays around with the traditional Aussie (more accurately New Zealand) Lamington to give it a fruit coating instead of the traditional chocolate.

I must say this recipe turned out way more impressive than I expected and fast became one of my favorites for a while.

And why blackberry? Why not?

Ingredients:

85g packet blackberry jelly crystals
75g butter
75g sugar
½ tsn vanilla essence
1 egg
100g self raising flour
30g milk
90g desiccated coconut
100ml thickened cream
1 tsn icing sugar

Method:

Pre-heat the oven to 180c degrees and place 12 medium sized patty pan cases into a 12 hole cupcake tin.
Place 45g of the jelly crystals into a bowl of 250ml of boiling water. Whisk until the jelly has dissolved fully then pour in a further 250ml of cold water into the bowl, whisk again.
Place the jelly mix in the fridge for 1 hour or until the jelly resembles a syrup texture and is almost set.
Using electric beaters beat the butter and sugar for 5 minutes until light and fluffy.
Add the vanilla and eggs, beating in each addition.
Sift in the flour and pour the milk into the butter mix and mix with a spoon until just combine.
Whisk with electric beaters until just fluffy.
Spoon the mix into the patty cases (about 2 tbsn of batter per cake) and bake in the oven for 15 minutes or until a skewer in the center comes out clean.
Allow the cake to cool in the pans for 5 minutes than place on a cooling rack out of the patty cases until the cakes are cooled.
Place the coconut onto a plate.
Using a fork dip the cakes into the jelly for 25 seconds then place in the coconut and cover the cake completely.
Place the covered cake onto a plate and repeat, all the jelly should be used up. Once all covered place the plate in the fridge for 1 hour to set.
Using electric beaters beat the cream and icing sugar until thick and peaked.
Cut the cakes horizontally in half, spoon some cream into one of the cake halves, dust with 10g of the jelly crystals over the cakes.
Sandwich the second cake on top of the cream and dust with a further 5g of the jelly crystals over the cakes.
Place the cakes in the fridge again for a further 30 minutes, serve.