Great Cake Recipes

Banana Cake VI

2012-10-08T11:09:00.000-07:00

"This cake was first made for me by a friend while I was visiting her after she had delivered her 11th child. I told her, 'I should have baked for you!'" -Cindy Carnes

Prep 30 mins - Cook 1 hr - Ready in 2 hrs 30 mins

Ingredients:

3/4 cup butter
2 1/8 cups white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed bananas
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Directions:

Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

Source:http://allrecipes.com

Tiramisu Layer Cake

2012-10-08T10:59:00.000-07:00

"Fancy taste without all the work. This cake is wonderful for a get together or just a special occasion at home. Using a box cake mix as a base it's a real time saver!" - bettina

Prep 5 mins - Cook 20 mins - Ready in 2 hrs

Ingredients

CAKE:

1 (18.25 ounce) packagemoist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur

FILLING:

1 (8 ounce) containermascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

FROSTING:

2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

GARNISH:

2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Source:http://allrecipes.com

Home Job !

2012-10-08T10:46:00.002-07:00

Work from home now ! Its easy and fun. I already got paid .

Too Much Chocolate Cake

2012-10-08T10:42:00.000-07:00

"This cake won me First Prize at the county fair last year. It is very chocolaty."- Denise

Ingredients:

1 (18.25 ounce) packagedevil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

Directions:

1) Preheat oven to 350 degrees F (175 degrees C).

2) In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

3) Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Source:http://allrecipes.com

Double Layer Pumpkin Cheesecake

2012-10-08T10:30:00.000-07:00

"A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream."- Stephanie Phillips

Prep 30 mins - Cook 40 mins - Makes 8 servings - Ready in 4 hours 10 mins

Ingredients:

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Directions

1) Preheat oven to 325 degrees F (165 degrees C).

2) In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

3) Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

4) Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Source:http://allrecipes.com

Jack ‘o’ lanterns cake pops

2012-10-06T14:03:00.000-07:00

Photography by Mark O'Meara

Opt for treats at Halloween with this cake pop recipe.

To prep 0:30 min - To cook 2:00 - Makes 40

Ingredients:

583g packet chocolate fudge cake mix
1/4 cup (60ml) bought chocolate frosting
375g white chocolate melts
Orange food colouring gel

Equipment:

You will need a black edible ink pen (available from cake decorating suppliers) alternatively you can use cake decorating writing gel in chocolate or black (available from supermarkets). We used wooden sticks for this recipe which were thoroughly cleaned, but lollypop sticks or bamboo skewers can be used as an alternative.

Directions:

1) Preheat the oven to 180C. Grease and line the base of a 20cm round (base measurement) cake pan with baking paper.

2) Make the chocolate cake following packet directions. Spoon into the prepared pan and bake for 40-45 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and set aside for 10 minutes before turning onto a wire rack to cool completely.

3) Break the cake into small pieces and transfer to the bowl of a food processor. Process until fine crumbs form. Transfer to a bowl. Add the chocolate frosting and stir to combine.

4) Line an oven tray with baking paper. Roll tablespoonfuls of mixture into a ball. Use your fingers to lightly flatten into a pumpkin shape. Place on the lined tray. Repeat with remaining chocolate cake mixture. Loosely cover with plastic wrap and place in the fridge for 1 hour or until firm.

5) Place the white chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts. Add orange food colouring and stir to combine.

6) Dip the end of 1 lollypop stick in chocolate then insert into the bottom of a ball. Return to the tray. Repeat with remaining cake balls.

7) Dip 1 cake ball into the melted chocolate, turning to coat. Gently tap on the side of the bowl to remove excess chocolate. Insert the cake pop in the polystyrene to stand upright. Repeat with remaining cake pops and chocolate. Set aside for 15 minutes to set.

8) Use a black edible in pen to draw a face on each pumpkin to create a jack ‘o’ lantern. Turn pumpkins on their base to serve.

Source:http://www.taste.com.au

Taste.com.au - April 2012
Recipe by Sarah Hobbs

Chocolate tarts with spider webs

2012-10-06T13:55:00.000-07:00

Photography by Amanda McLauchlan

Boo! Halloween is here, so put on your scariest outfit and invite everyone around for these terrifying treats.

Makes 24

Ingredients:

3 gold-strength gelatine leaves
300ml thickened cream
1/3 cup (75g) caster sugar
1 tsp vanilla extract
24 ready-made chocolate tart cases
Cocoa powder, to dust

Direction:

1) Soak gelatine leaves in a bowl of cold water for 5 minutes to soften.

2) Meanwhile, combine cream, sugar and vanilla in a saucepan over medium heat and bring to just below boiling point.

3) Squeeze excess water from the gelatine, then add leaves to the cream mixture and stir to dissolve. Strain into a jug and set aside to cool. Pour the cooled mixture into the tart cases and chill for at least 4 hours or overnight until set.

4) When ready to serve, place a paper doily over the tarts and dust with cocoa powder to resemble spider webs.

Source:http://www.taste.com.au

delicious. - October 2009 , Page 116
Recipe by Valli Little

Frog cupcakes

2012-10-06T13:48:00.001-07:00

Photography by Ben Dearnley

This is the sort of frog you want in your throat! It's sweet, tasty, and topped with creamy icing.

To prep 0:30 min - To cook 0:25 min - Makes 20

Ingredients:

200g butter, at room temperature
215g (1 cup) caster sugar
3 eggs
375g (2 1/2 cups) self-raising flour
125ml (1/2 cup) milk
2 tsp vanilla essence
250g pkt cream cheese, at room temperature
300g (2 cups) icing sugar mixture
2-3 drops of green liquid food colouring
20 green fruit ring lollies, halved
2 straps black licorice, cut into 40 pieces

Directions:

1) Preheat oven to 180°C. Line twenty 80ml (1/3-cup) capacity muffin pans with cases.

2) Use an electric beater to beat butter and caster sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until combined. Stir in flour, milk and half the vanilla until well combined.

3) Divide mixture among prepared pans. Bake for 15 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool completely.

4) Use an electric beater to beat the cream cheese until soft. Gradually beat in the icing sugar. Beat in food colouring and remaining vanilla. Spread icing over cupcakes. Decorate with the lollies and licorice.

Source:http://www.taste.com.au

Australian Good Taste - January 2010 , Page 74
Recipe by Michelle Noerianto

White chocolate and macadamia rocky road

2012-10-06T13:42:00.000-07:00

Photography by Mark O'Meara

Dazzle taste buds with this stunningly easy and delicious white chocolate rock road. It makes a brilliant Christmas food gift if you can bear to part with it.

Makes 24

Ingredients:

250g packet marshmallows, halved
100g packet dried cranberries
110g packet macadamia nuts, roughly chopped
60g pistachios (optional)
1/3 cup (35g) desiccated coconut
2 x 180g blocks good-quality white chocolate,
chopped

Directions:

1) Grease a 20cm square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.

2) Combine marshmallows, cranberries, nuts and coconut in a bowl. Place chocolate in a microwave safe bowl. Microwave on medium-high for 1-2 minutes, stirring with a metal spoon every 30 seconds, or until smooth.

3) Pour chocolate over marshmallow mixture. Mix well. Spoon mixture into prepared pan, pressing down with a spatula. Refrigerate for 2 hours or until set. Using a warm knife, cut into squares. Serve.

Source:http://www.taste.com.au

Taste.com.au - November 2010
Recipe by Kim Coverdale

Disco-ball cake pops

2012-10-06T13:36:00.000-07:00

Photography by Mark O'Meara

Have a bit of fun in the kitchen with these delicious cake disco morsels.

To prep 0:30 mins - To cook 2:15 - Makes 22

Ingredients:

340g pkt vanilla butter cake
2 tablespoons bought vanilla frosting
1/2 cup (125g) m&m’s minis
250g white chocolate melts
1/2 cup (125g) 100 & 1000’s

Equipment:

You will need lolly-pop sticks for this recipe and a block of oasis or polystyrene.

Directions:

1) Preheat the oven to 180C. Grease and line the base of a 20cm round (base measurement) cake pan with baking paper.

2) Make the vanilla butter cake following packet directions. Spoon into the prepared pan and bake for 40-45 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and set aside for 10 minutes before turning onto a wire rack to cool completely.

3) Use a serrated knife to trim the crusts of the cake. Break the cake into small pieces and transfer to the bowl of a food processor. Process until fine crumbs form. Transfer to a bowl. Add the vanilla frosting and m&m’s minis and stir to combine.

4) Line an oven tray with baking paper. Roll tablespoonsful of cake mixture into balls and place on the lined tray. Loosely cover with plastic wrap and place in the fridge for 1 hour or until firm.

5) Place the white chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts. Place the 100 & 1000’s in a small bowl.

6) Dip the end of 1 lollypop stick in chocolate then insert into a cake ball. Return to the tray. Repeat with remaining cake balls.

7) Dip 1 cake ball into the melted chocolate, turning to coat. Gently tap on the side of the bowl to remove excess chocolate. Roll the cake ball in 100 & 1000’s to coat. Insert the cake pop in the polystyrene to stand upright. Repeat with remaining cake balls, chocolate and 100 & 1000’s. Set aside for 30 minutes or until chocolate is completely set.

Source:http://www.taste.com.au

Taste.com.au - April 2012
Recipe by Sarah Hobbs

Alice in Wonderland cheesecake

2012-10-06T13:28:00.000-07:00

Photography by Brett Stevens

Enjoy this Alice in Wonderland-inspired cheesecake and set the table for a tea party beyond your wildest dreams

To prep 1:00 - To cook 1:40 - 8 Serving

Ingredients:

150g frozen raspberries, thawed
250g white chocolate melts
1kg full-fat cream cheese, softened
330g (1 1/2 cups) caster sugar
1 tsp vanilla extract
4 eggs
Red and white sugar heart cake decorations

Shortbread base:

150g (1 cup) plain flour
55g (1/4 cup firmly packed) brown sugar
125g unsalted butter, chopped, plus extra, to grease
50g (1/2 cup) walnuts, roasted, finely chopped

Directions:

1) Preheat oven to 170C. Grease a 24cm springform pan, then line base with baking paper. To make shortbread base, process flour, sugar and butter in a food processor until mixture resembles coarse crumbs. Add walnuts and process until mixture starts to form clumps. Press mixture evenly over base, then bake for 20 minutes or until pale golden. Cool for 10 minutes in pan, then release side of pan and slide shortbread with baking paper off base onto a wire rack. Cool completely.

2) Reduce oven to 150C. Wipe pan clean. Grease with extra butter. Wrap outside of pan with foil to make it watertight.

3) Process raspberries in a food processor to a puree, then press through a fine sieve into a bowl. Discard seeds. Measure 60g puree for the filling.

4) To make cheesecake filling, melt 50g white chocolate melts. Using an electric mixer, beat cream cheese on medium speed, scraping down the side of the bowl frequently, for 5 minutes or until smooth. Add sugar and vanilla, and beat until just combined. Add eggs, one at a time, beating after each addition until just combined. Place 1 cup cream cheese mixture in a small bowl and stir in reserved 60g raspberry puree and melted white chocolate.

5) Spoon plain cheese mixture into pan and level. Fit a piping bag with a 1cm plain nozzle, twist bag near nozzle to prevent filling leaking, then spoon the raspberry cheese mixture into the bag. Untwist bag, quickly insert nozzle into the centre of the cake filling to a depth of 1cm, then pipe a 3cm round of the raspberry mixture. Lift out nozzle (take care as mixture may leak), then place above the centre dot and pipe a 1.5cm round. Repeat at the opposite point, then pipe 2 x 1.5cm rounds on each side. You should now have 7 rounds. If you have mixture remaining, add a little more to each of the smaller rounds; don’t worry if they aren’t level.

6) Place in a large roasting pan on the bottom shelf of the oven, then pour in enough boiling water to reach 3cm up the side of cake pan. Bake for 1 1/4 hours or until edge is set and centre moves only slightly when pan is shaken; the top will be pale golden. Remove cake from water bath and cool to room temperature. Keep oven at 150C.

7) Meanwhile, to make edible playing cards, using a pencil and a ruler, draw 3 x 5cm x 30cm rectangles on a sheet of baking paper. Melt remaining 200g white chocolate melts. Turn paper over, spread chocolate thinly within marked rectangles, then set aside until just set. Using a sharp knife, trim rectangles straight. Cut each into 10 x 5cm x 3cm rectangles to make 30 cards, then trim the corners. Place on an oven tray lined with baking paper. Place 6 red hearts at the centre of each card and 4 white hearts at each corner. Place tray in oven for 30 seconds; this will melt chocolate slightly so the hearts stick. Cool.

8) Line a board or tart pan base with baking paper. Release the side of the cheesecake pan, then invert onto lined board. Carefully remove pan base, then invert cheesecake onto the cooled shortbread base so red dots are on top. Press white-chocolate cards around the side of the cake, using a small dot of soft butter to stick them to the cake.

Source:http://www.taste.com.au

MasterChef - June 2011 , Page 69
Recipe by Sophia Young

Halloween cupcakes

2012-10-06T13:12:00.000-07:00

Photography by Michelle Noerianto & Kim Coverdale

This is one part of Halloween that no-one will find scary. These spidery cupcakes will delight the kids at birthday parties too.

Makes 12

Ingredients:

340g packet golden buttercake mix
2 eggs
60g butter, softened
3/4 cup milk
180g packet Smarties lollies
1 cup dark chocolate melts

Butter cream icing:

250g unsalted butter, softened
2 1/2 cups icing sugar mixture
Yellow food colouring
Green food colouring

Directions:

1) Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, 1/3 cup capacity muffin pan with paper cases.

2) Make cupcakes following packet directions. Spoon mixture into cases until three-quarters full. Bake for 25 minutes or until a skewer inserted in the centre of 1 cupcake comes out clean. Turn out onto a wire rack to cool completely.

3) Make icing Using an electric mixer, beat butter until pale. Gradually add icing sugar mixture, beating constantly until combined. Tint lime green by mixing food colourings.

4) Spread cupcakes with icing. Press 3 Smarties into tops for spider bodies. Place chocolate in a microwave-safe bowl. Microwave on medium (50%) for 2 minutes 30 seconds, stirring with a metal spoon every 30 seconds, or until melted and smooth. Spoon chocolate into a snap-lock bag. Make a small snip in 1 corner. Pipe chocolate around Smarties to form spider legs and eyes. Set aside for 10 minutes or until set. Serve.

Source:http://www.taste.com.au
Super Food Ideas - October 2009 , Page 14
Recipe by Katrina Woodman

Chocolate crackle spiders

2012-10-06T12:38:00.001-07:00

Photography by Prudence Miller

Everyone loves a chocolate crackle, and on Halloween, if you conjure up these spiders, your kids will think you're magic!

To prep 0:30 mins - To cook 0:50 mins - Makes 12

Ingredients:

70g (2 cups) Rice Bubbles
120g (2/3 cup) icing sugar mixture
35g (1/2 cup) shredded coconut
1 tbs cocoa powder, sifted
140g copha
20g (1/4 cup) shredded coconut, extra
1 tbs icing sugar mixture, extra
1 tsp cocoa powder, extra
24 red jelly beans
190g (1 cup) dark chocolate melts (Nestle brand)

Directions:

1) Combine the Rice Bubbles, icing sugar, coconut and cocoa in a large bowl. Place the copha in a small saucepan and stir over medium heat for 3 minutes or it melts. Reserve 2 tablespoonfuls of copha. Add the remaining copha to the Rice Bubbles mixture and stir until well combined.

2) Combine extra coconut, extra icing sugar and extra cocoa with reserved copha in a small bowl.

3) Place 2 tablespoonsful of Rice Bubbles mixture in each hole of a 12-hole (80ml/1/3-cup) muffin pan. Use a teaspoon to lightly press down. Sprinkle with coconut mixture. Press red jelly beans in each chocolate crackle for eyes. Place in the fridge for 30 minutes to set.

4) Meanwhile, line 2 baking trays with non-stick baking paper. Place the chocolate melts in a medium heatproof bowl over a saucepan of simmering water, stirring occasionally, until it melts and is smooth. Reserve 2 tablespoonfuls of chocolate. Place the remaining chocolate in a small plastic bag. Use a pair of scissors to snip the corner and pipe 8 chocolate lines, about 10cm long, onto the lined tray to make spider legs. Repeat to create 11 more sets of legs. Place in the fridge for 5 minutes or until set.

5) Remove chocolate crackles from pan and place, coconut-side up, on a clean work surface. Use reserved melted chocolate to attach the chocolate legs to each spider. Serve.

Source:http://www.taste.com.au

Australian Good Taste - October 2002 , Page 52
Recipe by Nadia French

Witch's hat cookies

2012-10-06T12:32:00.000-07:00

Photography by Cath Muscat

Get into the Halloween spirit with these fright night witch's hat cookies.

To cook 1:20 - Makes 12

Ingredients:

2/3 cup plain flour
1/4 cup firmly packed brown sugar
2 tablespoons cocoa powder
60g butter, chopped
1 egg yolk
375g packet milk chocolate melts, melted
12 mini ice-cream cones
1/3 cup M&Ms minis

Directions:

1) Process flour, sugar, cocoa and butter until mixture resembles fine breadcrumbs. Add egg yolk. Process until dough just comes together, adding 2 teaspoons of cold water if necessary. Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Refrigerate for 30 minutes.

2) Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper. Roll out pastry between 2 sheets of baking paper until 5mm thick. Using a 5.5cm cutter, cut 12 rounds from dough. Place rounds, 3cm apart, on prepared trays. Refrigerate for 10 minutes.

3) Bake for 10 to 12 minutes or until light golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely.

4) Line a tray with baking paper. Using a small pastry brush, spread a little melted chocolate onto the top of 1 biscuit. Working quickly, dip the outside of 1 cone into chocolate, turning to coat all over. Stick the cone onto the biscuit. Place onto prepared tray. Working quickly, decorate cone with M&Ms. Repeat with remaining biscuits, melted chocolate, ice-cream cones and M&Ms. Refrigerate for 20 minutes or until set. Tie ribbon around base of each hat. Serve.

Source:http://www.taste.com.au

Super Food Ideas - October 2011 , Page 68
Recipe by Cathie Lonnie

Shortbread Candy Bars

2012-10-06T04:33:00.000-07:00

Use up leftover chocolate candies and candy bars from the kids' Halloween haul to create these crumbly shortbread bars.

Makes 16 bars

Ingredients:

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
1 1/4 teaspoons coarse salt
2 cups all-purpose flour, (spooned and leveled)
1 cup semisweet chocolate chips
2 cups assorted chocolate candies or roughly chopped candy bars (12 ounces)

Directions:

1) Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, brown sugar, and salt on medium-high until light and fluffy, 3 minutes. With mixer on low, add flour in three additions and beat until combined (dough will be crumbly). Press dough evenly into an 8-inch square baking dish. Bake until golden brown and firm, 30 to 35 minutes.

2) Scatter chocolate chips on top of shortbread. Bake until soft, 1 minute. With the back of a spoon, spread chocolate evenly over shortbread. Scatter candies over top. Let cool on a wire rack 30 minutes. Refrigerate briefly to set chocolate, then cut into 16 bars.

Source:http://www.marthastewart.com

Ghoulish Petits Fours

2012-10-06T04:26:00.000-07:00

For witch hats, make petits fours through step two. Then create a brim using a dab of icing: Affix each petit four to a 2-to-2 1/2-inch chocolate wafer cookie. Proceed to step three, coating with Chocolate Glaze instead of Butter Glaze. In lieu of step four, wrap one or two pieces of licorice lace around the base of the hat immediately after glazing.

Makes about 40

Ingredients:

Confectioners' Sugar Icing

Butter Glaze
White Sheet Cake
8 ounces semisweet chocolate, for eyes and mouth

Confectioners' Sugar Icing:

1 1/2 cups unsalted butter, (3 sticks), room temperature
3 pounds confectioners' sugar
3/4 teaspoon salt
3 tablespoons pure vanilla extract
3/4 cup milk, plus more if needed

Butter Glaze:

2 1/2 cups sifted confectioners' sugar
1/2 cup (1 stick) unsalted butter
5 tablespoons milk

White Sheet Cake:

1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature, plus more for baking sheet and wire rack
4 1/2 cups sifted cake flour (not self-rising), plus more for baking sheet
2 tablespoons baking powder
3/4 teaspoon salt
1 1/2 cups milk
1 1/2 tablespoons pure vanilla extract
2 1/4 cups sugar
7 large egg whites

Directions:

Confectioners' Sugar Icing:

1) In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar until well combined. Add salt, vanilla, and milk; beat until icing is smooth and creamy. The icing should be thick enough to pipe and hold its shape. If icing seems too thick, add 1 tablespoon milk at a time until proper consistency is reached. Use immediately, or refrigerate in an airtight container up to 2 days. If refrigerating, bring icing to room temperature before using, and lightly beat until creamy if necessary.

Butter Glaze:

1) Place sugar in a medium bowl, and set aside. In a small saucepan, melt butter over medium heat. Immediately pour the melted butter into the bowl with the sugar. Add the milk, and whisk until mixture is smooth. Cover bowl, and store at room temperature until ready to use.

White Sheet Cake:

1) Preheat oven to 350 degrees. Butter a 12-by-17-by-1-inch rimmed baking sheet. Line bottom with parchment paper. Butter parchment, and dust with flour, tapping off any excess. Set sheet aside.

2) Into a medium bowl, sift together flour, baking powder, and salt; set aside. In a measuring cup, combine milk and vanilla; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until very smooth. With mixer on medium speed, add sugar in a slow, steady stream; beat until mixture is light and fluffy, about 3 minutes.

3) Reduce speed to low. Add reserved flour mixture in three batches, alternating with reserved milk mixture, and starting and ending with flour. Mix until just combined; do not overmix. Set aside.

4) In a clean bowl, beat egg whites until stiff but do not let dry peaks form. Fold one-third of the egg whites into batter to lighten, then gently fold in remaining whites in two batches.

5) Scrape batter into prepared sheet; smooth top with an offset spatula. Bake in oven until cake is springy to the touch and a cake tester inserted in the center comes out clean, about 30 minutes. Transfer to a wire rack, and let cool 15 minutes. Loosen sides of cake with a small metal spatula or paring knife; invert onto a buttered wire rack. Peel off parchment. To prevent splitting, reinvert cake so top is facing up. Let cake cool completely

Ghoulish Petits Fours:

1) Using a 1 1/2-inch cookie cutter, cut out circles from cake. Brush off any crumbs with a pastry brush.

2) Fit a pastry bag with a plastic coupler, and top cake rounds with icing in a ghost or hat shape,about 1 inch high.

3) Place a wire rack over a rimmed baking sheet; set aside. Set an iced cake round on a fork; hold over bowl of glaze. Using a large spoon, drizzle glaze evenly over cake and icing until completely covered. Transfer to wire rack. Repeat with remaining rounds. Let set, about 5 minutes.

4) Place chocolate in a heatproof bowl set over a pan of barely simmering water; stir chocolate until melted. Transfer to a disposable pastry bag or resealable plastic bag; snip off tip with scissors. Pipe eyes and a mouth onto ghosts.

Source:http://www.marthastewart.com

Scaredy-Cat Brownies

2012-10-06T04:04:00.000-07:00

Prep 20 mins - Cook 55 mins - 16 Piece

Ingredients:

1/2 cup (1 stick) unsalted butter, plus more for baking pan
1 cup all-purpose flour (spooned and leveled)
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 1/4 cups sugar
1/2 pound bittersweet chocolate chips (1 1/2 cups)
3 large eggs
1 teaspoon pure vanilla extract
32 miniature chocolate peppermint patties, such as York
Candy eyes, chocolate chips, and icing pens, for decorating

Directions:

1) Preheat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. In a large bowl, whisk together flour, cocoa powder, baking powder, and salt. In a medium saucepan, melt butter, sugar, and bittersweet chocolate over medium, stirring frequently, until smooth. Add to flour mixture and stir to combine. Stir in eggs and vanilla, then let cool to room temperature, 10 minutes.

2) Transfer batter to pan. Press 16 peppermint patties evenly into batter and, with a small offset spatula, evenly spread batter to completely cover patties.

3) Bake until cake is puffed and just set, about 35 minutes. Let cool on a wire rack, 25 minutes, then top with 16 peppermint patties. Let cool 25 minutes more, then decorate peppermint patties with candy eyes and chocolate chip ears. Refrigerate until chocolate is set, 5 minutes. Using parchment, lift cake from pan and cut into 16 squares. Decorate with icing pens.

Source:http://www.marthastewart.com

No-Bake Spiderweb Cheesecake

2012-10-06T02:09:00.000-07:00

Innocents are snared easily by a ganache spiderweb. Spun by a gumdrop spider with limber licorice-string legs, the web is draped over a dangerously addictive and creamy no-bake cheesecake. Candy spiders make a creepy garnish.

Candy Spiders:

Makes 8 Spiders

Candy Spiders Ingredients:

8 large black gumdrops
8 Crows black licorice drops
16 white nonpareils
8 black licorice laces, cut into 2 1/2-inch pieces

Candy Spiders Directions:

1) Cut a sliver off top of each gumdrop to expose sticky interior. Repeat with black licorice drops. Gently press cut side of 1 gumdrop (body) onto cut side of 1 black licorice drop (head). Repeat.

2) Using a skewer, poke 2 shallow holes into each licorice-drop head for eyes, and poke 8 shallow holes (4 on each side) into each gumdrop body for legs. Gently press 1 nonpareil into each eye hole. Cut a small slit in the midpoint of each licorice lace, being careful not to cut all the way through, to create joints on legs. Insert 1 licorice leg into each hole in body.

Ingredients:

Serves 12 to 14

For The Crust:

Vegetable oil, cooking spray
18 ounces chocolate wafers (about 90), finely ground (4 1/2 cups)
1/4 cup plus 2 tablespoons sugar
6 ounces (1 1/2 sticks) unsalted butter, melted
1 teaspoon coarse salt

For The Ganache:

4 ounces bittersweet chocolate (preferably 61 percent), finely chopped
1/2 cup heavy cream

For The Filling:

32 ounces cream cheese, softened
1 1/2 cups sugar
1/4 teaspoon coarse salt
3 tablespoons fresh lemon juice
1 1/2 cups heavy cream, cold
Candy Spiders, optional

Directions:

1) Make the crust: Coat a 10-inch springform pan with cooking spray. Mix wafers, sugar, butter, and salt in a medium bowl. Pat mixture into pan, pressing firmly into bottom and all the way up sides. Cover, and refrigerate until ready to fill.

2) Make the ganache: Place chocolate in a food processor. Bring cream to a simmer in a small saucepan, then pour over chocolate. When chocolate begins to melt, process until smooth. Reserve 2 tablespoons ganache for decorating, and spread the remainder evenly on bottom and all the way up sides of crust. Cover, and refrigerate until ready to fill.

3) Make the filling: Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and slowly add sugar and salt. Raise speed to medium-high, and beat until very fluffy, about 3 minutes. Beat in lemon juice.

4) Whisk cream until medium-stiff peaks form. Whisk 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream. Pour filling into crust, and spread evenly. Gently tap bottom of pan on counter to release air bubbles.

5) Transfer reserved ganache to a pastry bag fitted with a 1/4-inch round tip. Starting in the center of the cheesecake, pipe a spiral, spacing lines about 1/2 inch apart. Pull the tip of a paring knife in a gently curved line from the center of the spiral to outer edge. Wipe knife clean, and repeat every inch or so to form a web.

6) Cover, and freeze for at least 1 hour or overnight. Unmold cheesecake, garnish with candy spiders if desired, and serve immediately.

Source:http://www.marthastewart.com

Chocolate Marshmallow-Ghost Cake and Mini Cupcakes

2012-10-06T01:57:00.000-07:00

Don't be afraid of these friendly ghosts -- they are easy to make. Creating enough to cover and peek out from behind a cake takes no time at all, especially with help from junior chefs. White frosting makes them look right at home. Or make individual cakes, using either mini muffins (as directed below) or a twelve-cup standard muffin tin; if making standard-size, bake them for about twenty minutes.

Makes three 6-inch layers or about 6 dozen mini cupcakes

Vanilla Cream Cheese Frosting:

Ingredients:

16 ounces cream cheese, room temperature
1 cup confectioners' sugar

Directions:

1) Put cream cheese and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 5 to 7 minutes. Use immediately.

Chocolate Cream Cheese Frosting:

Ingredients:

12 ounces semisweet chocolate, coarsely chopped
24 ounces cream cheese, room temperature
1 cup confectioners' sugar

Directions:

1) Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Let stand until just warm, 10 to 15 minutes.

2) Put cream cheese and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Mix in melted chocolate until combined. Use immediately.

Ingredients:

3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pans
2/3 cup unsweetened Dutch-process cocoa powder, sifted, plus more for pans
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 cup whole milk

Directions:

1) Preheat oven to 350 degrees. Butter three 6-inch round cake pans. Dust with cocoa powder, and tap out excess; set aside. Alternatively, line six mini muffin tins with paper liners.

2)Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 4 minutes. Add eggs, one at a time, mixing until combined after each addition. Mix in vanilla.

3) Reduce speed to low. Add flour mixture in three batches, alternating with the milk. Mix until just combined. Divide batter evenly among pans (about 2 cups batter per pan) or lined muffin cups (about 1 tablespoon batter per cup).

4) Bake until a cake tester inserted into centers comes out clean, 30 to 40 minutes for cake layers and 14 to 16 minutes for mini cupcakes. Let cool in pans or muffin tins on a wire rack. Decorate as desired.

Source:http://www.marthastewart.com

Choc-cherry mud cake

2012-10-05T15:52:00.000-07:00

Photography by Brett Stevens

Looking for a Christmas dessert with wow factor? This extraordinary mud cake with brandied cherries is a true gift for the tastebuds.

To prep 1:00 - To cook 2:50 - 10 Servings

Ingredients:

Melted butter, to grease
250g butter, chopped
200g dark cooking chocolate, coarsely chopped
530g (2 1/2 cups) caster sugar
185ml (3/4 cup) water
300g (2 cups) plain flour
2 tbs self-raising flour
30g (1/4 cup) cocoa powder
125ml (1/2 cup) buttermilk
3 eggs, lightly whisked
120g (1/2 cup) pitted morello cherries, drained
2 tbs cherry brandy
420g dark choc melts
300ml pouring cream
60g dry-roasted hazelnuts, chopped
375g pkt dark choc melts, melted, extra
Cherries, to decorate

Preparation method:

1) Preheat oven to 160°C. Brush two 15cm (base measurement) square cake pans with melted butter. Line the bases and sides with non-stick baking paper.

2) Combine the butter, chocolate, sugar and water in a heatproof bowl over a saucepan of simmering water. Stir until the mixture is smooth. Whisk in combined flour and cocoa powder. Stir in buttermilk and egg. Pour into pans and bake for 2 hours or until a skewer inserted into the centres comes out clean. Set aside for 10 minutes to cool slightly then invert onto a wire rack to cool completely.

3) Meanwhile, combine the cherries and brandy in a bowl. Set aside, stirring occasionally, for 2 hours to macerate. Strain the cherries, reserving the brandy.

4) Place the choc melts in a heatproof bowl. Bring the cream just to the boil in a small saucepan over medium heat. Pour the cream over the chocolate. Set aside for 30 seconds or until the chocolate is soft. Stir until combined. Place one-third of the ganache in a bowl. Stir in the cherries and hazelnut. Set aside for 2 hours or until the mixture thickens. Reserve the remaining ganache.

5) Use a large serrated knife to trim tops of cakes. Place 1 cake, cut-side down, on a wire rack over a baking tray. Brush with reserved cherry brandy. Spread with cherry mixture. Top with remaining cake, cut-side down.

6)Place the reserved chocolate ganache in a microwave-safe jug. Heat on High/800watts/100% for 30 seconds or until the chocolate is runny. Set aside for 5 minutes to cool slightly. Pour over the cake to coat completely. Set aside for 1 hour to set slightly. Transfer to a serving plate.

7) Line 2 baking trays with baking paper. Cut four 10 x 15cm rectangles from acetate. Use a cotton ball to clean the acetate. Place on a sheet of baking paper. Use a palette knife to spread acetate with some extra choc melts to about 3mm thick. Remove excess chocolate. Transfer to lined trays. Place in the fridge for 10-15 minutes or until set and chilled slightly.

8) Carefully peel off the acetate from 1 chocolate panel. Gently press, shiny-side up, onto one side of the cake. Repeat with the remaining chocolate panels.

9) To make the bows, cut ten 2 x 18cm strips of acetate. Use a cotton ball to clean the acetate. Place on a sheet of baking paper. Spread the acetate strips evenly with the remaining extra choc melts to about 3mm thick. Fold to make a loop and join the ends together. Use a peg to secure. Remove any excess chocolate. Transfer to a lined tray and place in the fridge for 5-10 minutes or until set and chilled slightly. Remove the pegs and acetate. Arrange the bows on top of the cake and decorate with cherries.

Source:http://www.taste.com.au

Australian Good Taste - December 2011 , Page 10
Recipe by Michelle Southan

White chocolate & raspberry cake

2012-10-05T15:06:00.000-07:00

Photography by Mark O'Meara

Turn a simple packet cake into something special by adding a few ingredients. Follow our cake basics, then try our delicious ideas.

Ingredients

340g pkt White Wings Golden Buttercake
125g fresh raspberries
150g coarsely grated white chocolate
Icing sugar and double cream, to serve

Preparation method:

1) Preheat oven to 180°C. Brush a 22cm (base measurement) round cake pan with melted butter. Line pan with non-stick baking paper. Prepare White Wings Golden Buttercake, following packet directions to the end of step 2.

2) Fold in raspberries and white chocolate. Spoon into prepared pan. Smooth the surface. Bake for 50 minutes or until a skewer inserted into centre comes out clean. Cool in the pan. Top with extra raspberries. Dust with icing sugar. Serve with double cream.

Source:http://www.taste.com.au
Australian Good Taste - March 2010 , Page 137
Recipe by Kerrie Ray

Triple chocolate cheesecake

2012-10-04T14:40:00.001-07:00

Ingredients:

300g plain chocolate biscuits
125g butter, melted
1 x 200g pkt Cadbury white chocolate baking block, coarsely chopped
1/4 cup (60ml) boiling water
3 teaspoons gelatine powder
3 x 250g pkts cream cheese, softened
1/2 cup (100g) caster sugar
300ml ctn thickened cream
1 x 200g pkt Cadbury milk chocolate baking block, coarsely chopped
1 x 200g pkt Cadbury dark chocolate baking block, coarsely chopped
100g Cadbury white chocolate melts
250g punnet strawberries, washed, dried

Preparation method:

1) Grease and line the base and side of a 23cm (base measurement) springform pan.

2) Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer mixture to the prepared pan. Use a straight-sided glass to spread and press mixture firmly over the base and side of the pan. Place in the fridge for 30 minutes to chill.

3) Place the Cadbury white chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Remove from heat.

4) Place the boiling water in a small heatproof glass. Sprinkle over the gelatine. Stir until gelatine dissolves.

5) Use an electric mixer to beat the cream cheese and sugar until smooth. Add the cream and beat until smooth. Add the gelatine mixture and stir until well combined. Add one-third of the cream cheese mixture to the white chocolate and stir to combine. Pour into the prepared pan and smooth the surface with the back of a spoon. Place in the freezer for 15 minutes or until the surface is set.

6) Meanwhile, place the Cadbury milk chocolate in a heatproof bowl over saucepan of simmering water. Stir with a metal spoon until chocolate melts. Add half the remaining cream cheese mixture to the chocolate and stir to combine. Pour over the white-chocolate mixture and smooth the surface. Return to the freezer for a further 15 minutes.

7) Meanwhile, place the Cadbury dark chocolate in a heatproof bowl over a saucepan of simmering water and stir with a metal spoon until chocolate melts. Add to the remaining cream cheese mixture and stir to combine. Pour over the milk chocolate layer and smooth the surface. Place in the fridge for 3 hours or until set.

8) Meanwhile, line an oven tray with baking paper. Place the Cadbury white chocolate melts in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Remove from heat. Dip a strawberry into the melted chocolate to lightly coat. Transfer to the lined tray. Repeat with remaining chocolate and strawberries. Set aside for 30 minutes to set.

9) Transfer the cheesecake to a serving plate. Top with chocolate dipped strawberries to serve.

Source:http://www.taste.com.au

Chocolate birthday cake

2012-10-04T14:34:00.000-07:00

Ingredients:

400g butter, softened
2 cups (400g) brown sugar
4 eggs
1 1/2 cups (225g) plain flour
1 cup (150g) self-raising flour
1 cup (95g) Cadbury Bournville cocoa
1/2 tsp bicarbonate of soda
1 cup (250ml) milk
2 teaspoons instant coffee powder
1/3 cup (80ml) boiling water

Chocolate icing:

250g butter, softened
3 cups (450g) icing sugar mixture
2/3 cup (70g) Cadbury Bournville cocoa
1/4 cup (60ml) milk

Preparation method:

Preheat oven to 180°C. Grease and line the base and sides of two 20cm round cake pans with baking paper.

Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, one at a time, beating well between each addition. Add the combined flours, cocoa, bicarbonate of soda and milk, in alternating batches, and stir until just combined. Combine the coffee and water in a small bowl. Add to the batter and stir to combine. Divide the mixture evenly among the prepared pans. Use the back of a spoon to smooth the surface.

Bake in preheated oven for 1 hour or until a skewer inserted in the centres comes out clean. Remove from oven and set aside for 5 minutes before turning onto a wire rack to cool completely.

To make the chocolate icing, use an electric mixer to beat the butter in a medium bowl until very pale. Gradually add the icing sugar, beating well between each addition. Add the cocoa powder and milk and beat until well combined.

Use a large serrated knife to split each cake into 2 layers. Place one layer on a serving platter. Spread with one-quarter of the chocolate icing. Continue layering with remaining cake and icing. Cut into wedges to serve.

Source:http://www.taste.com.au

Cappuccino whoopies

2012-10-04T14:29:00.000-07:00

Photography by Craig Wall

Master the art of making whoopies with these little beauties that combine a hit of coffee with rich and creamy white chocolate.

To prep 30 min - To cook 20 min - 25 Whoopies

Ingredients:

125g butter, softened
3/4 cup (155g) firmly packed brown sugar
1/4 cup (55g) caster sugar
1 egg
2 teaspoons instant coffee
3 teaspoons boiling water
2 cups (300g) plain flour
1 teaspoon bicarbonate of soda
1/2 cup (125ml) buttermilk
Cocoa powder, to dust

White Chocolate Ganache:

180g white chocolate, finely chopped
1/2 cup (125ml) thickened cream
20g butter, chopped

Preparation method:

1) To make the white chocolate ganache, place the chocolate in a medium heatproof bowl. Combine the cream and butter in a small saucepan over high heat. Bring to the boil. Pour over the chocolate. Use a metal spoon to stir until chocolate melts and the mixture is smooth. Place in the fridge for 30 minutes or until almost firm. Remove from fridge and stir until a soft paste forms.

2) Preheat oven to 180°C. Line 4 oven trays with baking paper.

3) Use an electric mixer to beat the butter and combined sugars in a medium bowl until pale and creamy. Add the egg and beat until well combined. Combine the coffee and water in a small bowl. Add to the butter mixture and stir to combine.

4) Add the flour, bicarbonate of soda and buttermilk, in alternate batches, and stir until just combined.

5) Spoon level tablespoons of mixture onto the lined trays, 5cm apart, allowing room for spreading. Bake 2 trays, swapping halfway through cooking, for 8-10 minutes or until puffed and golden. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely. Repeat with remaining trays.

6) Place whoopies, base-side up, on a clean work surface. Spread a little of the of the white chocolate ganache over the base of half the cakes. Sandwich with remaining cakes. Dust with cocoa powder.

Source:http://www.taste.com.au
Taste.com.au - April 2012
Recipe by Sarah Hobbs

Red velvet cupcakes

2012-10-04T14:21:00.000-07:00

Photography by Alan Benson

Made popular by New York’s Waldorf Astoria hotel, these cakes are five star. Simple to make yet spectacular as a centrepiece, these red velvet cakes with cream cheese icing are luxurious.

To prep 30 min - To cook 25 min - 18 Cupcakes

Ingredients:

350g (2 1/3 cups) plain flour
2 tbs cocoa powder
1 tsp bicarbonate of soda
1 tsp baking powder
315g (1 1/2 cups) caster sugar
250ml (1 cup) buttermilk
185ml (3/4 cup) vegetable oil
2 eggs
3 tsp red food colouring
2 tsp white vinegar
Dollar Sweets Fairy Fives sprinkles, to decorate frosting
250g pkt cream cheese, at room temperature
100g butter, at room temperature
195g (1 1/4 cups) pure icing sugar, sifted
1 tsp vanilla extract

Preparation method:

1) Preheat oven to 180°C. Line eighteen 80ml (1/3-cup) capacity muffin pans with paper cases. Sift the flour, cocoa powder, bicarbonate of soda and baking powder into a large bowl. Stir in the sugar.

2) Whisk the buttermilk, oil, eggs, food colouring and vinegar in a jug until combined. Make a well in the centre of the flour mixture. Add the buttermilk mixture and stir until just combined.

3) Divide the mixture among the prepared pans. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer the cupcakes to a wire rack to cool completely.

4) To make the cream cheese frosting, use an electric beater to beat the cream cheese, butter, icing sugar and vanilla in a bowl until smooth.

5) Pipe the icing over the cupcakes and top with the sprinkles.

Source:http://www.taste.com.au
Australian Good Taste - February 2012 , Page 98
Recipe by Liz Macri