Caramel crunch cake

This decadent caramel crunch cake is a tasty treat.

Ingredients (serves 10)

• 583g packet devil's food cake mix (includes ready-to-spread frosting)
• 3 eggs
• 1/4 cup vegetable oil
• 3/4 cup thickened cream, whipped

• Caramel crunch

• 1/2 cup caster sugar
• 2 tablespoons honey
• 1 teaspoon bicarbonate of soda

• Method

  1. Prepare cake following packet directions, using 3/4 cup cold water. Turn out onto a wire rack to cool completely.
  2. Meanwhile, make caramel crunch Line a baking tray with baking paper. Place sugar, honey and 2 tablespoons cold water in a saucepan over low heat. Cook, stirring, for 5 to 7 minutes or until sugar has dissolved. Increase heat to medium. Cook, without stirring, brushing down sides of pan occasionally with a wet pastry brush, for 5 to 6 minutes or until light golden. Remove from heat. Stir in bicarbonate of soda. Pour mixture onto prepared tray. Set aside to cool completely.
  3. Using the end of a rolling pin, break caramel into small pieces.
  4. Using a serrated knife, cut cake horizontally into thirds. Place base on a plate. Top with half the cream and one-third of the caramel. Repeat with middle layer, remaining cream and half the remaining caramel. Top with cake top. Spread over frosting. Sprinkle with remaining caramel. Serve.

Impress family and friends with this scrumptious, 'tray chic' fruity dessert.

Ingredients (serves 6)

• 2 cups frozen mixed berries, thawed
• 460g packet round double unfilled sponge cakes (see note)
• 1 tablespoon orange-flavoured liqueur (optional)
• 3 eggwhites
• 3/4 cup caster sugar
• 2 teaspoons cornflour
• 1 teaspoon white vinegar
• Whipped cream, to serve

• Method

  1. Preheat oven to 200°C/180°C fan-forced. Place berries in a 5cm-deep, 20cm round cake pan or dish. Top with cake. Drizzle with liqueur (if using).
  2. Using an electric mixer, beat eggwhites until stiff peaks form. Gradually add sugar, beating well after each addition. Beat for 3 minutes or until sugar has dissolved. Add cornflour and vinegar. Beat for 1 minute. Spoon mixture over prepared cake. Using a spatula, make furrows in top. Bake for 10 minutes or until golden. Turn off oven. Cool in oven, with door slightly ajar, for 10 minutes. Serve with whipped cream.

  Notes

  • You will only need 1 sponge. Wrap remaining sponge in plastic wrap, then foil. Freeze for up to 2 months.

Berry passion cheesecake

Chilled cheesecake is a crowd-pleaser, and our no-bake version studded with seasonal fruit is a lite choice for the new year.

Preparation Time

30 - 420 minutes

Ingredients (serves 10)

• Light olive oil spray
• 250g pkt plain sweet biscuits
• 125g unsalted butter, melted
• 60ml (1/4 cup) boiling water
• 3 tsp gelatine powder
• 2 x 250g pkts light cream cheese, at room temperature
• 100g (1/2 cup) caster sugar
• 300ml ctn light thickened cream
• 1 tbs fresh lemon juice
• 300g fresh or frozen raspberries
• 2 passionfruit, halved
• 55g (1/4 cup) caster sugar, extra
• 1 tbs cornflour
• 60ml (1/4 cup) water

• Method

  1. Release the base from a 20cm (base measurement) springform pan. Invert. Spray with oil. Line the base and side with non-stick baking paper, allowing the edge to overhang.
  2. Process biscuits in a food processor until finely crushed. Add butter and process to combine. Transfer to prepared pan. Use the back of a spoon to spread and press biscuit mixture firmly over the base and side of the pan. Cover with plastic wrap. Place in the fridge for 30 minutes to chill.
  3. Place the boiling water in a heatproof bowl. Sprinkle with gelatine and use a fork to stir until the gelatine dissolves. Set aside for 10 minutes to cool.
  4. Meanwhile, use an electric beater to beat the cream cheese and sugar in a bowl until smooth. Add the cream and beat until well combined.
  5. Add the gelatine mixture, lemon juice and half the raspberries to the cream cheese mixture. Fold to combine. Pour into the prepared pan and smooth the surface. Cover and place in the fridge for 4 hours or overnight to chill.
  6. Process the remaining raspberries in a food processor until smooth. Press through a fine sieve into a small saucepan. Stir in the passionfruit pulp and extra sugar. Combine the cornflour and water in a small bowl. Add to the pan. Stir over medium heat for 2-3 minutes or until the mixture boils and thickens. Set aside to cool to room temperature. Spread evenly over the top of the cheesecake. Place in the fridge for 1-2 hours or until set.

Banana caramel cake

It's time to turn the tables - this upside-down cake will send you topsy turvy.

Ingredients (serves 8)

• 110g butter, softened
• 1 1/4 cups firmly packed brown sugar
• 2 bananas, peeled, halved lengthways
• 2 eggs, lightly beaten
• 1 tablespoon golden syrup
• 3/4 cup plain flour, sifted
• 1/3 cup self-raising flour, sifted
• 1/3 cup milk
• Whipped cream, to serve

Method

1. Preheat oven to 180°C/160°C fan-forced. Lightly grease a 6cm-deep, 9cm x 19cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at long ends.
2. Combine 10g butter, 1/2 cup sugar and 2 tablespoons cold water in a saucepan over medium heat. Cook, stirring, for 3 to 4 minutes or until sugar has dissolved. Bring to the boil. Cook for 3 minutes or until thickened. Pour into prepared pan.
3. Cut bananas in half, trimming to fit pan. Place, cut side down, over syrup.
4. Using an electric mixer, beat remaining butter and sugar for 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until just combined. Stir in golden syrup and half the flours and milk until just combined. Stir in remaining flours and milk until combined. Spread over banana. Bake for 55 minutes to 1 hour or until a skewer inserted in centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve with cream.

Notes

• Kim's baking tips: When making upside-down cakes, line pans with baking paper to prevent topping from sticking.
  Beating the butter and sugar for the specified time will help create light-textured cakes.
  Have ingredients measured and ready before starting to bake.
  To help cakes rise and prevent curdling, bring butter and eggs to room temperature before using.

Baked orange and ricotta cake

Take advantage of the spring weather and head outdoors with this easy-to-make cake.

Ingredients (serves 8)

• 1 sheet frozen ready-rolled shortcrust quiche pastry, partially thawed
• 750g ricotta cheese
• 1 tablespoon finely grated orange rind
• 2 tablespoons orange juice
• 3/4 cup caster sugar
• 3 eggs
• 100g white chocolate, chopped
• 2/3 cup frozen raspberries
• 1/4 cup flaked almonds

• Method

  1. Preheat oven to 180°C/160°C fan-forced. Using the base of a 22cm round springform pan as a guide, cut out a circle from pastry. Line base with pastry. Prick pastry all over with a fork. Bake for 20 minutes. Reduce oven temperature to 170°C/150°C fan-forced.
  2. Meanwhile, process ricotta, orange rind, orange juice, sugar and eggs until almost smooth. Stir in chocolate. Pour mixture into prepared pan. Top with raspberries and almonds. Bake for 40 minutes or until just set. Cool. Cover and refrigerate overnight.

  Notes

  • You could serve cake with an easy orange syrup: combine 1/2 cup caster sugar, 1/2 cup orange juice and 1/4 cup cold water in a saucepan over high heat. Boil for 8 to 10 minutes or until thickened. Stir in zest of 1 orange. Cool. Replace flaked almonds with shredded coconut and save around $1.26 in total.

Almond and summer fruit picnic cake

Preparation Time

20 minutes

Cooking Time

60 minutes

Ingredients (serves 8)

• 125g unsalted butter, softened, chopped
• 125ml (1/2 cup) extra virgin olive oil
• 220g (1 cup) caster sugar
• 1 tsp vanilla extract
• 6 eggs
• 1 lemon, zested
• 225g ground almonds
• 60g panko (Japanese) breadcrumbs (see note)
• 100g milk chocolate, (see note) chilled, broken into small pieces
• 125g raspberries, plus extra (optional), to serve
• 2 large purple figs, roughly chopped
• 150g cherries, halved, pitted
• 1 1/2 tsp plain flour
• 1 tbs demerara sugar
• Greek-style yoghurt and mascarpone, to serve

Method

1. Preheat oven to 180C. Grease a 24cm springform pan and line the base and side with baking paper. Using an electric mixer, beat butter, oil, caster sugar, vanilla and 1/4 tsp salt until smooth and pale. Add eggs, one at a time, beating after each addition until just combined. Stir in lemon zest, ground almonds and breadcrumbs until well combined. Add chocolate and half the raspberries, and stir gently to combine. Spoon mixture into pan, then, using a spoon, level top.
2. Place figs, cherries and remaining raspberries in a bowl. Scatter with flour and demerara sugar, toss to combine, then scatter over top of cake.
3. Bake cake for 1 hour or until a skewer inserted into centre comes out clean. Cool cake in pan for 20 minutes.
4. Scatter with extra raspberries, if using. Serve with yoghurt and mascarpone.

Notes

• Transport cake in the pan, then transfer to a platter to serve.
  Top tips: Panko breadcrumbs are available from supermarkets. Substitute dried breadcrumbs.
  We used Lindt Excellence Extra Creamy Milk chocolate. Available from supermarkets.
  To serve, whisk 140g (1/2 cup) Greek-style yoghurt, 200g mascarpone, 1 tbs caster sugar and 1/2 tsp vanilla to soft peaks.

Frozen chocolate swirl cheesecake

Ingredients (serves 6)

• 125g packet chocolate cookies, roughly broken
• 75g unsalted butter, melted
• 85g dark chocolate, chopped
• 250g packet cream cheese
• 250g ricotta
• 2/3 cup (150g) caster sugar
• 250ml thickened cream

Method

1. Grease and line an 18cm (base measurement) springform pan. To make the base, place the cookies in a food processor or blender and process until it resembles coarse breadcrumbs. Add butter and continue to process until well combined.
2. Remove the crumb mixture and, using your hands, press into the base of the prepared pan, until the surface is smooth and even. Cover and chill for 20 minutes.
3. Meanwhile, place the chocolate in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and is smooth. Remove from the heat and cool to room temperature.
4. Place the cream cheese, ricotta, and sugar in the bowl of an electric mixer and beat for a couple of minutes or until well combined. Add the thickened cream and continue beating for 5 minutes or until mixture is smooth and thick.
5. Pour the mixture into the pan over the biscuit base and smooth the surface. Drizzle with the melted chocolate and swirl lightly with a knife to create ripple effect. Freeze for 2 hours or until solid.
6. To serve, carefully remove the cheesecake from the pan. Serve immediately with cream or berries.

Rich chocolate cake

Ingredients (serves 12)

• 200g good-quality dark chocolate, chopped
• 200g butter, softened
• 1 cup dark brown sugar
• 1 teaspoon vanilla extract
• 3 eggs, at room temperature
• 1 1/2 cups self-raising flour
• 2 tablespoons cocoa powder
• 1/2 cup milk
• chocolate curls or shavings (optional), to serve (see note)

• Chocolate icing

• 200g good-quality dark chocolate, chopped
• 1/2 cup thickened cream

• Method

  1. Preheat oven to 170°C. Grease and line base and side of a 6cm deep, 22cm (base) round cake pan.
  2. Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 10 minutes to cool.
  3. Using an electric mixer, cream butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add melted chocolate. Beat until well combined. Sift flour and cocoa together. Fold half the flour mixture into butter mixture. Add half the milk. Stir gently to combine. Repeat with remaining flour mixture and milk. Spoon into prepared pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean.
  4. Stand cake in pan for 15 minutes. Turn out onto a wire rack to cool completely. Spread icing over top and side. Top with chocolate curls, if using. Serve.
  5. To make chocolate icing: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 30 minutes or until thick enough to spread.

  Notes

  • To make chocolate curls, run a clean potato peeler down the side of a block of chocolate, allowing curls to fall onto a plate.

Coco Pops bear

Ingredients

• 2 packets White Wings Golden Buttercake packet cake mix
• 2 tablespoons cocoa powder, sifted
• 2 to 3 teaspoons milk
• 1 quantity basic butter icing (see related recipe)
• 26cm round cake board

• Decorations

• 3 cups Coco Pops
• 2 white Choc Melts
• 2 blue Smarties
• 1 red Smartie
• 120g packet black licorice strap

• Method

  1. Preheat oven to 160°C. Grease a 7cm deep, 20cm (base) round cake pan and line base with baking paper. Grease three 1/3-cup (80ml) capacity muffin holes.
  2. In 1 large bowl, prepare packet cake mixes following packet directions. Two-thirds fill muffin holes and spread remaining batter into pan. Smooth surface. Bake muffins for 20 minutes and cake for 50 to 55 minutes or until cooked. Allow muffins and cake to cool in pans for 5 minutes. Turn onto wire racks to cool completely.
  3. Add cocoa powder and 2 teaspoons milk to basic butter icing. Beat, adding more milk if required, until icing is spreadable.
  4. Trim top of cake to sit flat. Place cake in centre of board. Spread icing over top and side of cake. Cut a quarter from 2 muffins and position as ears. Position remaining muffin as nose. Spread icing over top and side of nose and ears.
  5. Press Coco Pops over cake, including nose and ears. Cover centre of ears with icing, leaving a small border clear.
  6. Using a little icing to secure, attach blue Smarties to choc melts and position as eyes. Cut out a triangle of licorice strap and position on nose. Cut licorice strap into 2 long, thin strips and position as mouth. Finish with red Smartie as tongue.

Berry cakes

Fill your home with the gorgeous aroma of freshly baked berry cakes. They make great lunchbox snacks too.

Makes

12

Ingredients

• 150g ground almonds (almond meal)
• 1 1/4 cups pure icing sugar, sifted
• 3/4 cup gluten-free plain flour
• 1 lemon, rind finely grated
• 5 eggwhites, at room temperature
• 150g butter, melted, cooled
• 150g punnet blueberries or raspberries

• Method

  1. Preheat oven to 200°C. Grease a 12 x 1/3-cup capacity muffin pan or an 8 x 1/2-cup capacity mini loaf pan.
  2. Place almonds, sugar, flour and lemon rind into a bowl. Mix well to combine.
  3. In a separate bowl, whisk eggwhites with a fork until frothy. Add to flour mixture. Mix until just combined. Stir in melted butter. Gently fold through berries.
  4. Spoon mixture into holes so they are three-quarters full. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Transfer to a wire rack to cool.

Lemon Cake Recipe

This is a moist and rich lemon cake recipethat combines the tart taste of lemon with the traditionally sweet taste of cake.

Frost with lemon buttercream frosting for a fresh, tangy treat.

Lemon Cake

Ingredients:

1/2 cup butter, softened
1-3/4 cups sugar
6 egg yolks
2-1/2 cups sifted cake flour
2-1/2 teaspoons baking powder
1 cup plus 3 Tablespoons milk
1 Tablespoon grated lemon rind

Directions:

1. Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans.

2. In a mixer, cream the butter then add the sugar, beating well.

3. Reduce speed to medium and add the egg yolks, one at a time, beating well after each addition.

4. In a separate bowl, combine the flour and baking powder.

5.  Add to the creamed mixture alternately with the milk, beginning and ending with the flour mixture. Stir in the lemon rind.

6. Pour batter into prepared cake pans, and bake for 25 to 30 minutes or until cake tests done with toothpick or cake tester.

7. Cool layers in pans for 10 minutes. Remove from pans, and cool completely before frosting.

Lemon Buttercream Frosting:

Ingredients:

1/2 cup butter, softened
1 egg yolk
1-pound box (3-3/4 cups) confectioners sugar
1 teaspoon grated lemon rind
5 to 6 Tablespoons fresh lemon juice

Directions:

1. Cream the butter until light and fluffy.

2.  Add the egg yolk, beating well, and gradually beat in the sugar with the lemon juice until desired spreading consistency is reached.

3. Spread frosting between layers and on top and sides of cake layers.

Banana Chocolate Chunk Cake

Chocolate and banana, the perfect blend! This cake recipe will be the hit of any gathering and gives even Ben & Jerry's Chunky Monkey ice cream a run for it's money for favoritedessert!

Ingredients:

Cake Ingredients:

1/2 cup (1 stick) butter, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
3 squares semi-sweet chocolate, chopped
1 cup mashed, very ripe bananas

Frosting Ingredients:

1/2 cup (1 stick) butter, softened
1-1/2 cups confectioners sugar
3 squares semi-sweet chocolate, melted

Directions:

Cake Directions:

1. Preheat oven to 350 degrees F. Grease an 8-inch square pan.

2. At medium speed of an electric mixer, cream together the butter and sugar until light and fluffy.

3. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and sour cream.

4. Combine the flour, baking soda and chocolate. Add to butter mixture alternately with the mashed banana, stirring just until dry ingredients are incorporated.

5. Pour into prepared pan, and bake for about 30 minutes or until top springs back when lightly touched. Cool in pan on rack.

Frosting Directions:

1. Beat the softened butter until fluffy.

2. Gradually add the confectioners sugar and melted chocolate, beating until smooth.

3. Spread evenly over cooled cake.

Red Velvet Cake Recipe

This is the legendary ruby colored red velvet cake with heavenly creamy rich frosting. This recipe makes an elegant cake or chic cupcakes , moist and delicious with a wonderful chocolatey taste.

Red Velvet Cake Recipe

Ingredients:

Cake Ingredients:

1 stick butter, softened
1 1/2 cups sugar
2 eggs
2 ounces red food coloring
2 Tablespoons cocoa (heaping)
1 cup buttermilk
2 1/4 cups cake flour
1 teaspoon vanilla
1 teaspoon baking soda

Frosting Ingredients:

3 Tablespoons flour
1 cup milk
1 cup sugar
1 teaspoon vanilla
1 cup butter

Directions:

Red Velvet Cake Directions:

1. In a larger mixer bowl, cream together butter and sugar.

2. Add eggs one at a time, beating well after each addition.

3. In another bowl, mix red food coloring and cocoa until cocoa is completely dissolved. Add to the creamed mixture.

4. Mixing on low speed, add buttermilk and flour alternately, beginning and ending with flour. Mix well but do not over-beat to ensure a light fluffy cake.

5. Add vanilla flavoring, mix well.

6. Blend the baking soda into the batter.

7. Transfer into two floured and greased 9 inch round cake pans.

8. Bake in preheated 350 degree F oven for 25-30 minutes. Cool.

Frosting Directions:

1. Blend into a small saucepan the 3 tablespoons of flour and the cup of milk. Add the milk to the flour slowly, avoiding lumps.

2. Cook over medium heat, stirring constantly, until mixture resembles glue.

3. Cool completely.

4. Cream together sugar, butter, and vanilla until fluffy.

5. Add to cooked mixture. Beat, high speed, until very fluffy. Frost cooled cake.

Coffee Cake Recipes

A mouth watering coffee cake recipe that's perfect to take to gatherings. This is one recipe you'll be asked for over and over. It is buttery and absolutely delicious!

We also have wonderful Streusel, Blueberry, and Amish Crumb coffee cake recipes to add to your collection.

Ingredients:

2 cups brown sugar, packed
2 cups all-purpose flour
1/8 teaspoon salt
1 large egg
4 ounces butter, cold, cut in pieces
1 cup buttermilk or sour milk
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla

Directions:

1. Preheat oven to 350 degrees F. Grease and flour an 8-inch square baking pan.

2. Combine flour, brown sugar, and salt in a mixing bowl; cut in butter until the mixture coarse crumbs form. Take out 1 cup of crumbs and put aside.

3. Combine egg, buttermilk, baking powder, baking soda and vanilla, whisk until smooth; stir into the remaining crumbs in bowl. Spread in the prepared baking pan.

4. Sprinkle reserved crumbs evenly over the batter. Bake for 30 minutes.

Pumpkin cake recepie

This is a delicious pumpkin cake recipe that gives you a wonderful alternative to the same old pumpkin pie at holiday dinners. Moist and flavorful, the pumpkin flavor shines through and is perfect frosted with cream cheese frosting

Ingredients:

1 cup shortening
3 cups sugar
3 eggs
3 cups all-purpose flour
1 can pumpkin (15-oz)
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder

Directions:

1. Mix the dry ingredients (except the sugar) together and set aside.

2. Cream sugar and shortening; add the eggs. Add this to the dry mixture and cream well.

3. Add pumpkin and vanilla; Mix well.

4. Pour into a greased and floured tube or bundt pan.

5. Bake about 90 min at 350 degrees F.

6. Cream cheese frosting may be added, but this pumpkin cake is moist and keeps well for several days without any topping.

Blueberry Cake

This blueberry cake uses fresh blueberries, it's the cake to make when those luscious berries are in season. Blueberry season is the perfect time to treat yourself to this wonderfully delicious cake. With a hint of cinnamon sugar, this old fashioned favorite will become a favorite at summer picnics or for family gatherings.

Blueberry Cake Ingredients:

2 eggs, separated
1 cup sugar
1/2 cup butter, softened
1/4 teaspoon salt
1 teaspoon vanilla
1 1/2 cups flour, sifted
1 Tablespoon flour (to coat berries)
1 teaspoon baking powder
1/3 cup milk
1 1/2 cups fresh blueberries
cinnamon sugar for topping (1 Tablespoon sugar mixed with 1/4 teaspoon cinnamon)

Blueberry Cake Directions:

1. Preheat oven to 350 degreees F.

2. Beat egg whites until stiff. Beat in 1/4 cup of sugar.

3. In another bowl, cream butter. Add salt, vanilla, and remaining sugar gradually.

4. Add egg yolks and beat until creamy.

5. Sift flour with baking powder. Add alternately to creamed mixture with milk.

6. Fold in beaten egg whites. Coat the blueberries with 1 tablespoon of flour and then fold into mixture.

7. Pour batter into a well greased and floured 8x8 inch pan. Sprinkle cinnamon sugar on top.

8. Bake in 350 degrees F oven for 40-50 minutes. Cool on rack. Dust with powdered sugar if desired.