Ingredients (serves 6)

• 200g low-fat ginger crunch cookies, chopped
• 50g unsalted butter, melted
• 500g packet frozen rhubarb
• 3/4 cup (165g) caster sugar
• 4 gelatine leaves
• 500g frozen raspberries
• 3 cups (840g) no-fat vanilla yoghurt
• 250g strawberries, hulled, quartered

Method

1. Grease a 24cm springform pan.
2. Process the cookies to fine crumbs in a food processor. Add the melted butter and process to combine, then pat the mixture over the base of the prepared pan. Chill while you make the filling.
3. Place the rhubarb in a saucepan with 1/2 cup (110g) sugar and 1/2 cup (125ml) water, and cook over low heat for 5 minutes or until the rhubarb is soft.
4. Meanwhile: soak the gelatine in cold water for 5 minutes to soften. Squeeze excess water from the gelatine, add to the rhubarb mixture and stir to dissolve.
5. Place mixture in a clean food processor and process with half the raspberries until smooth. Add the yoghurt and pulse a few times to combine. Pour over the buscuit base and place in the freezer for 2-3 hours until firm.
6. Stir the remaining 1/4 cup (55g) sugar in a pan with 1/4 cup (60ml) water over low heat until sugar dissolves. Increase heat to meduim-high, simmer for 1 minute, then add remaining raspberries and cook for 1 minute. Cool for at least 15 minutes, then press through a sieve and discard solids. Toss strawberries in the sauce.

Notes

• Note: Ginger crunch cookies and frozen rhubarb are from supermarkets. Gelatine leaves are from gourmet food shops

Fairy cakes

Perfect for a kid's birthday party these little fairy cakes are light and airy.

Preparation Time

90 minutes

Cooking Time

20 minutes

Makes

24

Ingredients

• 250g butter, softened
• 215g (1 cup) caster sugar
• 1 tsp vanilla essence
• 4 eggs
• 375g (2 1/2 cups) self-raising flour
• 185ml (3/4 cup) milk

• Sugared flowers

• 1 egg white
• 100g (1/2 cup) caster sugar
• 24 fresh edible flowers (such as violets)

• Icing

• 125g butter, softened
• 230g (1 1/2 cups) icing sugar mixture
• 1 tsp vanilla essence
• 8 drops red liquid food colouring

• Method

  1. Preheat oven to 180°C. Line 24 medium 80ml (1/3-cup) capacity muffin pans with paper cases.
  2. Use an electric beater to beat butter, sugar and vanilla essence together in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Use a large metal spoon to fold in half the flour, then half milk, until well combined. Repeat with remaining flour and milk.
  3. Spoon batter among prepared pans. Bake in oven for 20 minutes or until a skewer inserted into the centres of cakes comes out clean. Remove from oven and turn onto a wire rack. Set aside for 30 minutes or until completely cool.
  4. To make the sugared flowers, use a fork to whisk the egg white in a small bowl until thin and slightly frothy. Place the sugar in another small bowl. Line a tray with paper towel. Use a small, clean paintbrush to lightly brush the petals of a flower with egg white. Sprinkle the flower with sugar to evenly coat and gently shake off any excess. Place flower on the lined tray. Repeat with remaining flowers. Set aside for 2 hours to dry.
  5. To make the icing, use an electric beater to beat the butter in a bowl until light and fluffy. Gradually add icing sugar and beat until pale. Add vanilla and food colouring and beat until well combined.
  6. Spread the icing evenly over cakes. Top with flowers and arrange on a cake stand to serve.

  Notes

  • You can make these cakes to the end of step 3 up to 1 day ahead. Store in an airtight container. Continue from step 4, 4 hours before serving.

Christmas celebration chocolate ice-creamcake

Grand occasions deserve all the bells and whistles - serve this wonderfully rich Christmas celebration ice-cream cake and reap the praise!

Ingredients (serves 12)

• 583g chocolate packet cake mix (with ready-made frosting)
• 3 eggs
• 1/4 cup vegetable oil
• 2 litres vanilla ice-cream, softened rose-pink food colouring
• 2 x 55g Turkish Delight chocolate bars, finely chopped green food colouring
• 1/2 teaspoon peppermint essence
• 6 Mint Slice biscuits, finely chopped
• 1/2 x 30g Flake chocolate bar, crushed silver cachous, raspberries and crumbled
• Flake chocolate bar, to serve

• Method

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 9cm-deep, 11.5cm x 20cm (base) loaf pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
  2. Place cake mix in a large bowl. Add eggs, oil and 3/4 cup cold water. Using an electric mixer, beat on low speed for 30 seconds or until just combined. Increase speed to medium. Beat for 2 minutes or until well combined. Pour into prepared pan. Bake for 50 to 55 minutes, covering with foil if overbrowning, or until a skewer inserted in centre comes out clean. Cool in pan for 10 minutes. Turn onto a wire rack to cool completely.
  3. Wash and dry loaf pan. Grease pan. Line base and sides with baking paper, allowing a 6cm overhang on all sides. Using a serrated knife, level cake top. Carefully cut cake horizontally into thirds.
  4. Divide ice-cream between 2 bowls. Tint 1 portion pink. Fold in Turkish Delight. Tint remaining portion green. Fold in peppermint essence, biscuit and crushed Flake.
  5. Place cake base in prepared pan. Top with pink ice-cream mixture. Smooth surface. Top with middle cake layer. Top with green ice-cream mixture. Smooth surface. Top with cake top. Cover with plastic wrap. Freeze overnight or until firm.
  6. Stand at room temperature for 3 to 5 minutes to soften slightly. Turn out onto a plate. Top with frosting, cachous, raspberries and crumbled Flake. Serve.

Red velvet cake

Enjoy a slice or two of this sweet, moist red velvet cake topped with luscious orange cream cheese frosting.

Preparation Time

15 minutes

Cooking Time

35 minutes

Ingredients (serves 12)

• 180g butter, softened
• 1 1/2 cups (315g) caster sugar
• 1 tsp vanilla extract
• 2 eggs
• 2 1/2 cups (375g) self-raising flour
• 2 tbs cocoa powder
• 1 cup (250ml) buttermilk
• 1 tbs white vinegar
• 1 tsp bicarbonate of soda
• 1 tbs red liquid food colouring
• Fresh raspberries, blueberries and strawberries, to serve

• Orange cream cheese frosting

• 250g cream cheese
• 60g butter
• 1 cup (150g) icing sugar mixture
• 2 tsp finely grated orange rind
• 2 tbs orange juice

• Method

  1. Preheat oven to 180°C. Grease and line the bases of two 22cm round (base measurement) cake pans with baking paper.
  2. Use an electric mixer to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour, cocoa powder and buttermilk, in batches, until well combined. Add the vinegar, bicarbonate of soda and food colouring and stir to combine.
  3. Spoon mixture evenly among the prepared pans. Use the back of a spoon to smooth the surface. Bake in preheated oven for 25-30 minutes or until a skewer inserted into the centre of the cakes comes out clean. Remove from oven. Set aside for 5 minutes before turning onto a wire rack to cool completely.
  4. To make the cream cheese frosting, use an electric mixer to beat the cream cheese and butter until creamy. Add the icing sugar, orange rind and orange juice and beat until well combined.
  5. Place one of the cakes on a serving platter. Spread half the cream cheese mixture over the top. Sprinkle with one-quarter of the raspberries and blueberries. Sandwich with remaining cake. Spread with remaining cream cheese mixture. Decorate with remaining raspberries and blueberries. Cut into wedges to serve.

  Notes

  • Keep in an airtight container in the fridge for up to 2 days.
    Styling: Michelle Noerianto

Rich iced mud cake with boozy berries

Celebrate the season with luxurious lunch ideas the whole family will enjoy.

Preparation Time

30 minutes

Ingredients (serves 12)

• 1 1/3 cups (330ml) freshly brewed espresso
• 200g dark chocolate
• 2/3 cup (160ml) Marsala
• 250g butter, chopped
• 2 cups (400g) brown sugar
• 1 1/2 cups (225g) plain flour
• 1/2 cup (75g) self-raising flour
• 2 eggs, lightly whisked
• 1 cup (250ml) thickened cream
• 250g mascarpone
• 1/4 cup (45g) icing sugar mixture
• 1/4 cup (60ml) Marsala, extra
• Icing sugar, to dust

• Boozy berries

• 250g punnet strawberries, washed, hulled
• 2 x 150g punnets raspberries
• 2 x 120g punnets blueberries
• 1 tbs icing sugar mixture
• 1/4 cup (60ml) orange-flavoured liqueur

• Method

  1. Preheat oven to 150°C. Grease and line the base and sides of two 10x25cm loaf pans with baking paper.
  2. Combine the coffee, chocolate, Marsala and butter in a medium saucepan over low heat. Cook, stirring occasionally, for 5 minutes or until chocolate and butter melt and mixture is smooth. Remove from heat and set aside for 5 minutes to cool.
  3. Add the sugar and stir to combine. Sift the combined flours over the chocolate mixture and use a balloon whisk to stir to combine. Add the egg and stir to combine. Pour evenly among the prepared pans. Bake in preheated oven for 1 hour or until a skewer inserted in the centre comes out clean. Remove from heat and set aside to cool completely.
  4. Use an electric mixer to whisk the cream until soft peaks form. Combine the mascarpone, icing sugar and extra Marsala in a medium bowl. Add cream and gently fold until just combined.
  5. Use a large serrated knife to level the top of each cake. Cut each mud cake into 3 even layers. Line each loaf pan with plastic wrap, allowing the sides to overhang. Place the bottom layer of each cake in the base of the lined pans. Spoon half the mascarpone mixture over and smooth the surface with the back of a spoon. Continue layering with remaining cake and mascarpone mixture. Cover with plastic wrap and place in the freezer for 6 hours to set. To make the boozy berries, combine the strawberries, raspberries, blueberries, icing sugar and liqueur in a glass or ceramic bowl. Set aside for 1 hour to macerate.
  6. Turn the mud cake out, top-side down, onto a serving platter. Use a sharp knife to trim the edges. Dust with icing sugar.Spoon the berries over the top. Cut into slices to serve.

Reduced-fat chocolate cake

We've tweaked your favourite chocolate cake for minimum guilt and maximum flavour!

Ingredients (serves 8)

• 1/2 cup reduced-fat milk
• 1 1/2 cups caster sugar
• 120g reduced-fat margarine spread
• 1/4 cup cocoa powder, sifted
• 1/2 teaspoon bicarbonate of soda
• 1 1/2 cups self-raising flour
• 2 eggs
• Fresh raspberries, to serve

• Chocolate icing

• 1 cup icing sugar mixture
• 2 tablespoons cocoa powder
• 20g reduced-fat margarine spread
• 2 tablespoons boiling water

• Method

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.
  2. Place 1/2 cup cold water, milk, sugar, spread, cocoa and bicarbonate of soda in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to medium-high. Bring to the boil. Remove from heat. Cool for 15 minutes.
  3. Add flour and eggs. Whisk until smooth. Pour mixture into prepared pan. Bake for 40 minutes or until a skewer inserted in centre comes out clean. Stand cake in pan for 10 minutes. Turn cake, top side up, on a wire rack to cool.
  4. Meanwhile, make icing Sift icing sugar mixture and cocoa powder into a bowl. Add spread and boiling water. Stir until smooth. Spread over top and side of cake. Top with raspberries. Serve.

Super-easy chocolate cake

The only thing better than a chocolate cake is a super-easy chocolate cake - try this one and let us know what you think!

Ingredients (serves 6)

• 1 1/3 cups plain flour
• 1 teaspoon bicarbonate of soda
• 1/3 cup cocoa powder
• 1 cup caster sugar
• 1 cup buttermilk
• 2 eggs
• 125g butter, melted, cooled
• 1 teaspoon vanilla essence
• 125g blueberries

• Chocolate icing

• 1 1/3 cups pure icing sugar
• 1 1/2 tablespoons cocoa powder
• 20g butter, at room temperature, chopped

• Method

  1. Preheat oven to 180°C. Lightly grease a 6cm-deep, 20cm round cake pan. Line base with baking paper.
  2. Sift flour, bicarbonate of soda and cocoa powder into a large bowl. Stir in sugar. Combine buttermilk, eggs, melted butter and vanilla in a jug. Make a well in centre of flour mixture. Pour in buttermilk mixture. Using an electric mixer, beat on low speed until combined. Increase speed to high. Beat for 3 to 4 minutes or until thick and creamy.
  3. Pour mixture into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted in the centre comes out clean. Allow to cool in pan for 5 minutes. Turn out onto a wire rack to cool completely.
  4. To make chocolate icing sift icing sugar and cocoa powder into a bowl. Add butter and 1 tablespoon of boiling water. Stir until smooth. Spread icing over cake. Top with blueberries. Allow icing to set. Slice and serve.