Cakes – Page 4 – Sweet Tooth Experiments

Blue Heaven, Grape Bubblegum and Creamy Soda Jelly Cake

Posted on May 19, 2018 Posted in Cakes .

Blue Heaven, Grape Bubblegum and Creamy Soda Jelly Cake


When I was a tween/teen I use to love grape bubble-gum, creamy soda and blue heaven flavours. The grape flavour HubbaBubba bubble-gum was the go to, creamy soda was my favourite soft drink and blue heaven syrup was a must for the usual ‘spider’ milkshake I got at cafes with the family. As these flavours are all available in jelly crystals in the local Coles and Woolworths I decided I would use the crystals as the flavouring, in which is a method I have done many times in the past with a range of recipes. Once I had the flavours it was as simple as using my never fail vanilla cake mix and just dividing up the batter. This cake definitely brings back so many childhood memories! And of course, is very tasty as well!

Cake:

260g butter
200g sugar
4 eggs
1 + ½ cup cake flour
1 + ½ cup plain flour
1 tsn baking powder
½ tsn bicarbonate soda
1 cup milk
1 tsn vanilla essence
60g blue heaven jelly crystals
60g bubblegum grape jelly crystals
60g creamy soda jelly crystals
Blue and Red food colouring

Icing:

190g butter
150g icing sugar

Method:

Grease and line 3 x 25 cm cake tins and pre-heat the oven to 175c.
Using electric beaters cream the butter and sugar for 5 minutes until creamy and fluffy.
Add eggs one at a time, beating between each addition.
Sift the flours, powder and soda in a bowl, add this dry mix to the butter mix. Add the milk and vanilla to the butter mix, beat on slow until just combined (do not over beat).
Divide the batter equally into 3 bowls.
Add the blue heaven jelly crystals and blue food colouring to one bowl of batter mix.
In the second bowl of batter add the Bubblegum jelly crystals mixed with a little red and blue food colouring to make the purple grape colour.
Lastly add the creamy soda jelly crystals as well as the red food colouring to the last bowl.
Stir each bowl of batter until the crystals and colour is just combine and even.
Pour the 3 bowls of batter into the 3 tins and bake for 45 minutes until a skewer inserted in the centre comes out clean.
Cool the cakes in the pan for 5 minutes then place on a cooling rack.
To make the icing beat the butter and sugar for 5 minutes until fluffy and creamy.
Once the cakes are cold place the purple layer onto a plate and spread a layer of icing on top.
Add the blue cake layer and top with icing.
Add the pink cake layer and top with icing.
Use the remainder of the icing to spread around the sides of the cake to ensure top and side coverage.

Notes: I divided the icing into 3 bowls and added colours according to the layer (for the outside icing combine the leftover icing). This is not required but I felt it further enhanced the colours vibrancy. I also decorated with an icing sugar dusting and coloured sugar pearls.


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Strawberry Jelly Soaked Vanilla Cake

Posted on May 12, 2018 Posted in Cakes .

Strawberry Jelly Soaked Vanilla Cake

Strawberry Jelly Soaked Vanilla Cake recipe

If you visit my blog frequently you will recall I went on a baking journey of 15 recipes from the Australian Green & Gold cookery book published by New Holland, in which features 100’s and 100’s of traditional Australian recipes from ‘experienced housewife’s and cookery experts’.

From the 15 recipes I made 3 were key standouts that I couldn’t ignore and had to add to my Aussie traditional section on this blog.

Following the Bread Fritters and the Sago Plum Boiled Pudding my final favorite was the Strawberry Soaked Sponge Cake.

Think sponge cake with strawberries and cream…yes it’s sounds quite standard and nothing special…however, what about if I mention…the whole cake is soaked in strawberry jelly?! I’ve made cake with jelly crystals before but never poured jelly over a cake like you would a syrup cake.

I did slightly tweak the volume of some ingredients to appeal further to the current palate, but only little tweaks here and there.

This cake is a delicious sponge cake with an Aussie traditional old school twist.

Strawberry Jelly Soaked Vanilla Cake recipe

Ingredients:

40g butter, softened
1+1/2 tsn vanilla essence
240g sugar
4 eggs
170g plain flour
1+1/2 tsn cream of tartar
¾ tsn bi carbonate of soda
250ml thickened cream (200g for the filling, 50g for decoration)
10g icing sugar
200g strawberries (160g for the filling, 40g for decoration)
140g strawberry jelly crystals
700ml water

Method:

Line a 25cm cake tin with baking paper and pre heat the oven to 180c degrees.
Place the butter, vanilla and sugar into a bowl and whisk using electric beaters for 3 minutes or until thick, pale and creamy.
Add eggs, beating in between each addition for 15 minutes in total.
Sieve the flour, cream of tartar and bi carb of soda into a bowl them add the flour mix into the egg mix.
Beat the mix until the flour is only just combine and there are no lumps.
Pour the mix into the prepared tin and bake in the oven for 45 -50 minutes or until a skewer inserted in the centre comes out clean.
After 5 minutes cooling in the tin invert the cake on a cooling rack until cold.
Using electric beaters whisk the cream and icing sugar until stiff peaks form.
Wash and dry the cake tin used for the sponge cake, spray with oil spray and line the tin with 2 pieces of plastic wrap allowing for lengthily overlap.
Make the strawberry jelly by placing the crystals in a bowl with 400ml boiling water and stir.
When crystals are dissolved add the remaining 300ml cold water and leave the jelly aside to hit room temperature.
Meanwhile, cut the cake in half horizontally and place the bottom cake layer in the lined tin, cut side up.
Cover the top of the cake layer in the tin with 100g of the thickened cream.
Cut 160g of the strawberries into slices and scatter evenly on top of the cream.
Top the strawberries with an additional 100g of thickened cream then place the second cake layer, cut side down onto the cream layer.
Push the cake a little with your hands to ensure even consistency of cream and no air bubbles.
When the jelly is cooled pour half the mix over the top of the cake slowly, ensuring even coverage, allowing for the jelly to soak into the sponge before pouring further. Leave the jelly aside for later use.
Pull the overlapped plastic wrap over the top of the cake and place the tin in the fridge to set for 2 hours.
Following, pull the plastic wrap up to release the cake from the tin. Turn the cake carefully upside-down on the plastic wrap and gently place back into the tin.
Pour the now top (previously bottom) of the cake with the remaining jelly mix and cover the cake again with the overlapping plastic wrap. Place the cake in the fridge for 2 hours to set.
To finish the cake, remove it from the tin by pulling up the plastic wrap and place the cake onto a plate.
Spread the remaining 50g of whipped cream over the top of the cake and decorate with the remaining 40g of strawberries.
Enjoy!

Strawberry Jelly Soaked Vanilla Cake recipe

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Caramelised Banana Chocolate Rice Cake

Posted on May 5, 2018 Posted in Cakes .

Caramelised Banana Chocolate Rice Cake

Caramelised Banana Chocolate Rice Cake recipe

Think of the best flavor combo you can that is robustly complementary and succulently delicious. For me, (and I would anticipate a lot of other people) I think chocolate and caramel. And how do you mix these flavors up with a curious twist and give it personality? You add banana (caramelised Banana OMG).

As this flavor combo is nothing ground breaking I wanted to mix it up and produce a cake that is definitely not the norm.

Originally this bake was produced as a layered polenta pancake ‘cake’ with caramelized bananas in the layers covered by a chocolate ganache. However, the caramelized banana was too soft and ran out the sides of the cake, making the ganache then spill off the cake (such a shame – this could have been an epic recipe).

My next experiment with these flavours was inspired by my Orange and Poppy Seed Rice Cake , where I figured I could make a chocolate risotto cake with caramelised bananas on the top.

To get the banana to stay and not spill like my last attempt I decided to make this like an upside down cake and bake the caramelised banana into the cake (not as a layer filling).

After some playing around with the batters consistency I must say this cake has very interesting textures and addictive flavor!

Ingredients:

Caramelised Banana:

150g sugar
75g butter
90ml cream
2 large bananas

Rice Batter:

1 tsn vanilla essence
240g aborto rice
240ml cream
520ml milk
160g brown sugar
2 eggs
40g flour
20g cocoa powder
240g dark chocolate

Method:

Line a 25cm cake tin with baking paper and pre-heat the oven to 180c degrees.
Cut up the banana into slices, short ways (they will be the size of 20cent coin pieces) and leave aside.
Place the white sugar in a saucepan on a high heat and stir until the sugar melts and starts to brown.
Add the butter, being careful with the splatter and mix with a wooden spoon until combine.
Add the cream again being careful with the splash and stir until smooth and silky.
Add the banana slices and stir to coat them in the mix until they slightly soften.
Place the banana sliced in the base of the prepared cake tin with no overlap.
Pour the remaining caramel over the top to evenly cover the banana and place the tin in the freezer to harden slightly.
Meanwhile, place the vanilla essence, rice and cream into a saucepan on a simmering heat, stirring until the cream is absorbed.
Place the brown sugar into a bowl with the milk and stir until dissolved.
Slowly add the milk mix to the rice mix, 100ml at a time it’s until absorbed. Continue this process until all the milk has been absorbed and the rice resembles a creamy risotto like consistency.
Leave the mix aside until cool.
Place the eggs, one at a time into the rice mix, whisking each addition with a hand whisk.
Add the flour and cocoa powder to the mix and whisk until well combine.
Place the chocolate in a bowl over a saucepan of simmering water on the stove, stir the chocolate until just melted and smooth.
Add the melter chocolate to the mix and whisk with a hand whisk until combine.
Spoon the mix over the top of the caramel bananas and place in the oven for 45 minutes or until a skewer inserted in the center comes out just clean.
Leave the cake in the tin for 20 minutes then invert onto a plate.


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Grape Candy Cake

Posted on March 10, 2018 Posted in Cakes .

Grape Candy Cake


I was in a sugar station shop the other day looking for a friend’s favourite American candy treat as a surprise when I saw the old wicked fizz lolly. I use to absolutely love these when I was a teen. I’ve eaten all the flavours and loved the sweet and acidic sherbet hit the lolly gives. So I decided that I would make a cake with wicked fizzes. I have made a very successful Red Skin Candy Cake in the past so it only made sense to use the successful batter base of this new cake I was about to make. After the learning’s from the last candy cake I made previously I decided that I would make a ganache infused buttercream to add some softness to compliment the bake. This cake definitely has the candy grape flavour I was looking for. A strong and sturdy definitely sweet candy cake outcome.

Ingredients:

Batter:

400ml water, boiled
14 grape flavour wicked fizz candies (140g)
170g white chocolate
170g butter
265g sugar
300g self-raising flour
2 eggs

Ganache:

200g white chocolate
100g thickened cream
14 wicked fizz candies (140g)

Filling:

160g butter, softened
60g thickened cream
50g icing sugar
180g ganache

Method:

Place the boiling water in a bowl with the candy. Set aside until the candy has 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 candy water in a saucepan on a medium heat, stiring until the mix is smooth and glossy.
Add the flour and whisk with a hand whisk until the mixture thickens.
Add the eggs and whisk with electric beaters adding one at a time until well combine and mix is fluffy.
Pour the mix into the cake tin and bake in the oven for 60 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 candy and cream into a saucepan on a medium heat and stir until the candy has 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 set to a spreadable consistency.
To make the filling place all the ingredients into a bowl (the ganache cooled) and beat with electric beaters for 5 minutes.
Cut the cake in half horizontally into 3 even layers.
Place one layer onto a plate and spread half the filling over the top, top the icing with the second cake, then the remaining filling. Top with the 3rd (last) cake layer.
Allow the cake to set for 1 hour in the fridge.
Remove the cake form the fridge and spread the ganache over the cake and the sides of the cake with a knife.
Place cake back in the fridge for 15 minutes to set, then enjoy!


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Mandarin and Curd Lamingtons

Posted on January 13, 2018 Posted in Cakes .

Mandarin and Curd Lamingtons


I recently made a trifle that featured an orange curd and though the trifle was nothing special I really quite enjoyed the curd and idea of a curd that was not a standard lemon. On top of this I saw a recipe for lamingtons where instead of milk chocolate they used white, in which I though was interesting and got me thinking of lamingtons with no chocolate at all (very taboo of my Australian heritage I know).

As I wanted to do some lamington experimenting outside of chocolate and also wanted to make another fruit flavored curd I decided to combine both of these experimental baking sessions into one.



The experiment for the day; a Grapefruit curd lamingtons and a Mandarin curd lamington.









The curd would replace the jam component of the lamington as well as provide a solid flavour boost then incorporated into the sponge batter as well as the icing that holds the coconut in place.

As grapefruit is such a strong and zingy taste it was a bit too overwhelming in this instance, but the mandarin lamington was absolutely delicious and addictive, thus has made it to this website.

Ingredients:

Curd:

2 eggs
2 egg yolks
160g sugar
2 mandarins (you will need 2 tsn zest and 160ml juice)
80g butter

Cake:

150g butter
220g sugar
2 eggs
200g self raising flour
20g corn flour
300g sour cream
40g desiccated coconut
160g mandarin curd (as made earlier)
3 mandarins (you will need 1+ 1/2 tbsn zest and 160ml juice, 100ml juice kept aside for the icing)

Icing:

350g icing sugar
50g mandarin curd (as made earlier)
20g butter
100ml mandarin juice (left over from earlier)

Extra:

200g shredded coconut
50g mandarin curd (as made earlier)

Method:

Place the 2 eggs and the 2 yolks into a bowl with the sugar and whisk with a hand whisk until the mix becomes light and airy.
Zest and juice the 2 mandarins and pour into the egg mix, whisk until just combine.
Pour the egg mix into a saucepan along with the butter on a low heat and continuously whisk with a hand whisk until the mix thickens to a custard like consistencies and thickness.
Leave the curd aside to cool completely (this recipe will yield 360ml of curd).
Meanwhile, make the cake by pre-heating the oven to 180c degrees and line a 20cm x 20cm cake tin with baking paper.
Whisk the butter and sugar in a bowl with electric beaters for 5 minutes of until light and fluffy.
Add the eggs one at a time, beating in between each addition until fluffy and silky.
Sieve the flours into the egg mix, then add in the sour cream, coconut and mandarin curd.
Lastly zest and juice the 2 mandarins, placing all the zest and 60ml of the juice into the egg mix.
Fold the ingredients with a spatula until half combined.
Whisk the mix with electric beaters on low until only just combine.
Pour the mix into the cake tin and bake in the oven for 30 minutes or until a skewer inserted in the center comes out clean.
Leave the cake in the tin for 5 minutes before inverting onto a cooling rack.
Lastly make the icing by placing all the icing ingredients including the 100ml of juice saved from earlier into a saucepan on medium.
Whisking the icing with a hand whisk until the sugar is dissolved and the mix is smooth and glossy.
Remove the saucepan from the heat and transfer into a deep bowl, leave aside until at room temperature.
To assemble the lamingtons pour the extra coconut into a bowl.
Cut the cooled cake into 16 even square pieces.
Cut the squares in half horizontally and top the bottom pieces with the extra 50g of curd.
Place the top lamington piece on top of the curd, sandwiching the lamington in place.
Softly place a lamington on a folk and dip the folk into the icing mix until the lamington is completely covered in icing.
Allow excess icing to drip off the lamington then drop the lamington gently into the bowl of coconut.
Use a spoon to ensure the lamington is completely covered in coconut and place the lamington on a plate.
Repeat the icing and coconut steps with the remaining 15 lamingtons.
Leave the laminations in the fridge for 30 minutes to completely set, then enjoying!


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Upside-Down Golden Caramelised Fig and Port Cake

Posted on December 30, 2017 Posted in Cakes .

Upside-Down Golden Caramelised Fig and Port Cake

Figs are absolutely delectable when baked and then caramelised, especially when they are swimming in glossy thick caramel sauce, much like pineapple.

So if figs are most luscious utilising the same baking method as pineapple then it makes sense to look at baking techniques that pineapple shines and adapting for figs accordingly.

Thus the upside-down element to this recipe.

Next to work out was what flavours work best with figs and caramel. After a bit of research, taste testing and trial/error I found that using golden syrup in the caramel made the figs absolutely succulent – like addictively delicious.

The addition of the Port enhances the fig flavour and works as a complimentary flavour pairing.

This recipe absolutely exceeded my expectations to the point that they cake was half eaten by me in one sitting (in which a cake needs to be pretty special to do)!






Ingredients:

6 dried figs

Golden Caramel Syrup:

60g brown sugar
70g butter
1 tsn vanilla essence
70ml cream
100ml golden syrup
30ml Port wine

Cake Batter:

150g butter
150g brown sugar
1 tsn vanilla essence
2 eggs
130g self raising flour
60ml buttermilk
20ml Port wine

Vanilla Cream:

200ml cream
30g icing sugar
1 tsn vanilla essence

Method:

Soak the figs in boiling water and leave to absorb overnight.
Preheat the oven to 180c degrees and line a 25cm cake tin with baking paper, ensuring no gaps on the bottom and sides of the tin.
Cut the figs in half horizontally (figs in upright position), then half again small ways (vertically). You should have 24 semi-circle fig pieces.
Add all the syrup ingredients into a saucepan and stir on a medium heat until boiling and thickens slightly.
Place the syrup aside to cool slightly.
Pour the syrup into the prepared cake tin and top with the figs ensuring they cover the base completely and evenly (as they are softened from being soaked you can easily squash them to all fit).
Following make the cake by whisking the butter and sugar with electric beaters for 5 minutes or until fluffy and pale.
Add the vanilla and the eggs, one egg at a time beating in between each addition until well combine.
Sieve the flour into the batter mix, pour in the buttermilk and pour in the Port.
Beat the mix on low until only just combine (do not over beat).
Spoon the mix carefully over the figs and caramel completely covering. Following flatten the cake surface with the back of a spoon.
Bake in the oven for 45 minutes of until a skewer inserted in the center comes out clean.
Place the cake onto a cooling rack until completely cold, still in the cake tin.
Meanwhile, place the vanilla cream ingredients into a bowl and beat with electric beaters until firm peaks form.
To prepare the cake, invert the cold cake onto a serving plate.
Spoon the vanilla cream on top of the cake and enjoy.


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Coconut Peanut and Chocolate Tofu Cheesecake

Posted on December 22, 2017 Posted in Cakes .

Coconut Peanut and Chocolate Tofu Cheesecake



Thought cheesecake is always a devilish high bad fat treat? Think again, this recipe I have created only has healthy fats from nuts and coconut. Yes, a healthy high protein cheesecake can exist and most importantly, it tastes delicious (what’s the point otherwise)!The tofu provides a high protein low carb and low fat stable base, while low fat ricotta cheese significantly cuts the fat that a normal cream cheese cheesecake has. And as apparently raw is healthy and hot right now I wanted to make sure this cake was on theme and trend with people’s desires. Using the nuts and dried fruit makes this cake completely gluten free, while the peanut puree icing is fulfilling and satisfying. To be honest if I added veggies this cake would be a meal in itself with plenty of healthy fats, protein, calcium, even fruit!

Ingredients:

Icing:

125g peanuts
100ml coconut cream
60ml honey

Base:

2 tsn coconut oil
¼ tsn salt
90g desiccated coconut
20g dried dates
15g cocoa powder
30ml honey

Filling:

250g firm tofu
220g ricotta cheese
220g brown sugar
70g cocoa powder
2 egg whites
1 tsn vanilla essence
5 tsn coconut oil
100g peanut butter
1 tsn coffee graduals
½ tsn ground cinnamon

Method:

Place the peanuts into a bowl and cover with boiling water. Soak nuts for 5 hours.
Meanwhile, preheat the oven to 175c degrees and line a 25cm spring form cake tin with baking paper.
Toast the coconut by placing in a fry pan on the cooktop on high heat.
Using a spoon move the coconut around to ensure even toasting of the coconut until golden brown in colour. Place aside to cool.
Place the cooled coconut and remaining base ingredients onto a food processor and blitz until well combine and the mix resembles fine breadcrumb texture.
Pour the base mix into the prepared cake tin and using the bottom and sides of a cup flatten the base and sides of the mix in the tin. Place the tin in the fridge to harden.
To make the filling place all the filling ingredients into a food processor and blitz until smooth and silky in texture.
Pour the filling mix into the cake tin over the base.
Place the cake in the oven to bake for 1 hour or until a skewer inserted in the center comes out almost clean (if inserted in the sides it should come out clean).
Move the cake to a cooling rack until cold to touch.
Meanwhile make the icing by draining the peanuts and placing into a food processor along with the coconut cream and honey.
Blitz the icing mix for 5 minutes, scraping down the sides every minute.
To assemble the cake, remove the cooled cake from the tin and place on a serving plate.
Spread the icing over the top of the cake and place the cake in the fridge for 2 hours to full set.

Note: I have decorated with extra chopped peanuts, extra toasted desiccated coconut and grated chocolate.

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Ginger and Date Biscuit Cake

Posted on November 25, 2017 Posted in Biscuits, Cakes .

Ginger and Date Biscuit Cake

This recipe is a revised play on an experimental date and ginger cake that I made recently, in which incorporated whole ginger biscuits in the filling. I found that the cake batter was to thin to bake well but not thin enough to soften the biscuits. However the flavor was a winner so I continued to play with different ideas to use the flavors in a successful way.

Think sticky date pudding but as a soft melt in your mouth cake, and not as a pudding.

Ingredients:

80g pitted dried dates
600ml thickened cream
1 tbsn icing sugar
70ml sherry
250g gingersnap biscuits

Method:

Place the dates in a bowl of boiling water for 10 minutes to soak up the liquid.
Remove dates from the water and place in a food processor until the mix resembles a paste, set aside to cool completely.
Use an electric beater to beat the cream until soft peaks form.
Add the icing sugar a beat until firm peaks form.
Set aside 250ml whipped cream for later use.
Stir 20ml of whipped cream with the cooled date mix to loosen the mix.
Gentry fold the date mix through the remaining 330ml of whipped cream.
Spread a little of the date cream mixture along a serving platter in a straight line to hold the base.
Place the sherry in a bowl and drop the biscuits, one at a time in the sherry until they start to absorb the liquid. After placing all the biscuits in you should have no liquid left.
Spread 1 biscuit with the date cream mixture on the top of the biscuit. Using another biscuit sandwich together with the bottom side of the 2nd biscuit touching the date mix so the mix is in the center.
Spread the date cream mixture on the top of the 2nd biscuit and using a 3rd biscuit sandwich together, bottom side to the mix.
Place the biscuit sandwich stack vertically (biscuits on their edge) on the cream you spread on the serving plate to hold it in place.
Continue layering by adding the cream to the front of the last biscuit and sandwich until all biscuits and cream have been used and a log is formed.
Spread the set aside 250ml whipped cream over the outside of the cake to completely cover.
Place in the fridge for 6 hours, or preferably overnight.
When ready to serve remove from the fridge, cut and enjoy.

Note: I also grated over some dark chocolate for decoration.

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Golden Syrup Pecan and Caramel Mini Cheese Cakes

Posted on November 11, 2017 Posted in Cakes .

Golden Syrup Pecan and Caramel Mini Cheese Cakes

Golden syrup would have to be one of my favorite flavors, it’s the whole reason I eat Anzac biscuits!

I wanted to make a cake with this flavor as the key feature, but to also have a range of textures and additional flavor tones that compliment the luscious golden syrup. Ultimately I wanted to create a golden syrup flavor bomb profile paring.

After playing around with a few spices, nuts and essences I had the ingredient pairing I was looking for.

The after taste and texture of pecans and the salty and sweet combo of salted caramel worked wonderfully with the golden syrup.

After deciding the syrup cake (experiment 1) was delicious but way too super super sweet I opted for a cheesecake instead to tone down the sweetness and add some creaminess to the pecan crunch.

Adding in an Anzac inspired base connected all the flavors and textures together.

Ingredients:

Base:

30g ground pecans
80g Anzac biscuits
40g butter
15g golden syrup

Filling:

150g sugar
40ml water
250g cream cheese
¼ tsn salt
2 tsn salted caramel essence
1 egg

Pecans:

20g butter
40g brown sugar
20g golden syrup
110g pecans

Method:

Pre-heat the oven to 175c degrees and line an 8-cupcake tin with large cupcake patties.
Spray the patties with oil spray.
Place all the base ingredients into a food processor and blitz until the mix resembles breadcrumbs.
Spoon the base mix into the patty cases evenly and using the back of a spoon press down to flatten.
Place the tin in the fridge.
Next make the caramel by placing the water and sugar into a saucepan on a high heated stove top.
Stir the mix until the sugar has dissolved then leave to boil until the mix becomes a golden brown colour.
Remove off the heat and using a hand whisk beat 100g of the cheese until the mix is smooth.
Transfer the mix into a bowl and add the remaining cheese, salt and the essence, whisk with electric beaters until the mix is smooth.
Add the egg and beat until well combined.
Spoon the mix evenly into the patties on top of the base, flatten the mix with the back of a spoon.
Place the tin into the oven and bake for 20 minutes or until the top of the cakes are firmish to touch.
Meanwhile make the pecan topping by placing the butter, sugar and syrup in a bowl and on high in the microwave until the mix is boiling, stir.
Diced the pecans and add into the sugar mix, stir.
Once the cakes are done take them out of the oven and spoon the pecan mix over the top of the cakes evenly.
Place the cakes back in the oven for an additional 20 minutes.
Once time is up remove the cakes from the oven and leave aside to cool.
Place the cakes in the fridge for 4 hours to completely set.
Dust the cakes with icing sugar and serve the cakes with a dollop of thickened cream if desired.

Note:

I have placed the cakes in the freezer for 2 hours to completely firm then removed the patty cases.
If you don’t have caramel essence you can substitute with vanilla essence.


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Golden Syrup Pecan and Caramel Mini Cheese Cakes recipe

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Mocha Ginger and Caramel Layer Cake

Posted on November 4, 2017 Posted in Cakes .

Mocha Ginger and Caramel Layer Cake

My attempt number 3 of making a treat featuring chocolate, coffee, ginger and caramel and I finally have a luscious and delectable treat on my hands!

Attempt 1 was the mousse cake that featured a dark chocolate mocha layer, a white chocolate ginger layer and a caramel layer. Though this attempt was a structural disaster (the layers didn’t play well as mousse – the caramel layer melted fairly quickly), I did as least identify the flavour combo was divine.

Attempt 2 was the slice, similar to a caramel slice but with a ginger biscuit base, caramel center and mocha layer on the top. This was ok but reminded me too much of the traditional caramel slice and not unusual enough.

Attempt 3 takes my crowd-pleasing Devils Food Cake recipe as the mocha layer, my Churros Chocolate Caramel Cake’s caramel as the caramel layer and my never fail Vanilla Cake recipe as the ginger cake layers base.

Outcome – Aaaaamamzing!

A bit of work as 2 cakes need to me made but sooooo worth it!

Ingredients:

Mocha layer:

120g butter
90g caster sugar
1 tsn vanilla essence
2 eggs
115g self-raising flour
40g cake flour
55g cocoa powder
1/2 tsn salt
1/4 tsn bicarbonate of soda
6 tsn instant espresso coffee granules
120ml buttermilk

Ginger layer:

125g butter
150g sugar
1 tsn vanilla essence
2 eggs
160g self-raising flour
1 tsn ground ginger
2 tsn grated ginger
1 + ½ tsn ground cinnamon
¼ tsn all spice
½ tsn salt
1/4 tsn bicarbonate of soda
125ml buttermilk

Buttercream:

60g butter
20g icing sugar

Caramel frosting:

130g white sugar
20ml water
50g brown sugar
180ml thickened cream

Method:

Preheat the oven to 180c and line 2 x 25cm round cake tins with baking paper.
Firstly, make the Mocha cake layer by using electric beaters to beat the butter, sugar and essence for 5 mins or until light and fluffy.
Add in the eggs one at a time and ensure you beat thoroughly between each addition.
Sift in the flours, cocoa powder, salt and bicarbonate of soda into the butter mix.
In a separate small bowl add the coffee granules to the buttermilk, stir until well combined and pour into the butter mix.
Beat the mix with electric beaters until just combined.
Pour mixture into 1 of the prepared pans and bake for 1 hour or until a skewer inserted in the center comes out clean.
Meanwhile, make the Ginger cake layer by whisking with electric beaters the butter, sugar and essence for 5 mins or until light and fluffy.
Add in the eggs one at a time and ensure you beat thoroughly between each addition.
Sift in the flour, spices, salt and bicarbonate of soda into the butter mix.
Pour the buttermilk into the butter mix.
Beat the mix with electric beaters until just combined.
Once the mocha cake that is baking in the background is cooked leave the cake in the tin for 5 mins, then place onto a cooling rack to cool.
Pour the ginger cake layer mixture into the 2nd prepared pan and bake for 45 minutes or until a skewer inserted in the center comes out clean.
Once the ginger cake is cooked leave the cake in the tin for 5 mins, then place onto a cooling rack to cool.
To make the buttercream beat the butter and icing sugar for 5 minutes, place in the fridge for later use.
Now make the caramel by place the white sugar and water into a saucepan, on a high heat, stirring until the sugar has dissolved.
Leave the mix without stirring until the sugar syrup is golden is colour, take off heat.
Add the brown sugar and 80ml thickened cream to the caramel (be careful of the caramel spitting when adding the cream) and mix with a metal spoon until the caramel is smooth and glossy, leave aside to cool completely.
In a separate bowl beat the remaining 100ml thickened cream with electric beaters until soft peaks form.
Add the completely cooled caramel to the cream and beat slowly until the caramel is combine and firm peaks form, set aside.
To assemble the cake, cut the tops of both cakes to ensure both are even and flat on top.
Place the mocha cake layer onto a plate, then using a piping bag with a circular nozzle pipe an icing border around the mocha cake layers top.
Spoon 1/3^rd of the caramel frosting into the center of the buttercream icing and smooth with the back of the spoon.
Add the ginger layer on top of the icing and spread the top of the cake and sides with the remaining caramel frosting.
Top with grated dark chocolate, extra grated white chocolate and a pinch of ground ginger if desired.