Adventure Time : Finn's Sword Birthday Cake

Cake Of The Month - May, Mothers Day Flowers Cake (cake decorating)

MAY - HAPPY MOTHERS DAY

Deep Dark Chocolate Cake

1 3/4 cup Flour
2 cups Sugar
3/4 cup Cocoa
1 1/2 tspn Baking Soda
1 tspn salt
2 Eggs
1 cup Milk
1/2 cup Oil
2 tsp Vanilla Essence
1 cup Boiling Water


Pre heat oven 175
Line baking tin
Combine Flour, Sugar, Cocoa, Baking Soda and Salt in a large bowl
Mix well
Add Eggs, Milk, Oil and Vanilla Essence
Beat for 2 min on med speed
Stir in Boiling Water
Pour into your lined baking tin
Bake for 35-50 mins

Ice with runny chocolate icing just still warm so it drips over the side.
Recipe from Fresh via Renz :D

Chocolate & Marshmallow WHOOPIES

125g butter, at room temperature

• 160g (1 cup, lightly packed) brown sugar
• 1 tsp vanilla extract
• 1 egg
• 50g (1/2 cup) cocoa powder, sifted
• 1 tsp bicarbonate of soda
• 300g (2 cups) plain flour
• 330ml (1 1/3 cups) buttermilk

MARSHMALLOW FILLING

• 3 egg whites
• 270g (1 1/4 cups) caster sugar
• 2 tbs glucose syrup
• 1 tsp vanilla extract
• Pinch of salt
• 
  
• Preheat oven to 190°C.
• Line 2 baking trays with non-stick baking paper
• Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy
• Beat in the egg
• Stir in the cocoa and bicarbonate of soda to combine
• Use a metal spoon to fold in flour and buttermilk, in alternating batches, until just smooth
• The mixture should be a little stiff
• Use a 3cm-diameter ice-cream scoop* to place rounds of the mixture onto prepared trays, leaving 5cm for spreading. Use your finger to smooth mixture around the edges
• Bake, swapping the trays halfway through cooking, for 10 minutes** or until firm.
• Cool slightly then place on a wire rack to cool completely.
• Repeat, in 2 more batches, with remaining mixture

• To make the filling
• Whisk the egg whites, sugar, glucose, vanilla and salt in a heatproof bowl over a pan of simmering water for 10 minutes or until a ribbon trail forms when whisk is lifted
• Transfer the marshmallow mixture to a clean bowl
• Use an electric beater to beat for 5-8 minutes or until the mixture has cooled, is thick and holds it shape
• Place whoopies, base-side up, on a clean work surface
• Spoon the filling into a piping bag fitted with a 1cm fluted nozzle
• Pipe filling onto half the whoopies, leaving a 2mm edge
• Place the remaining whoopies on top and press lightly to sandwich together
• Place the whoopies in the fridge until you’re ready to serve them

* I piped the whoopie mixture onto the trays.

** I baked for 6 minutes because I think mine were a little smaller

Recipe from Taste.com.au

A Pirate Birthday Party - Treasure Chest Cake

THE CAKE - Chocolate Cake Recipe Here

The Base

The Detail

The Colouring - we painted on a mixture of 'Cake Decorators Rose Spirit' combined with 'AmeriColor 104 Chocolate Brown'

The Assembly

The End Product!

THE FOOD

Pirate Cookies

Lamingtons

125g Butter

200g Caster Sugar

2 Eggs

Vanilla

1/2 cup Milk

300g Self Raising Flour

Pre heat oven 180

Grease and line 27cm x 17cm tray

Combine butter and sugar in a bowl and mix until light and creamy

Add eggs and vanilla, mix

Add milk and flour, mix well

Place in lined tray and bake for 30-35mins

Remove from oven and allow to cool for 1 hour

Cut into 12 even squares

TIP : freeze the cut squares before dipping them into the icing sugar mixture to stop it soaking too much into the cake and making them soggy (they dont need to be fully frozen, an hour or so should be enough)

ICING

50g Cocoa Powder

300g Icing Sugar

2 tea spoons Butter

300ml Boiling Water

Coconut (for rolling in)

Place cocoa, icing sugar, butter and boiling water in and deep bowl

Mix until butter is melted and all ingredients are combined

Dip cake squares in runny icing mixture until fully coated then roll in coconut

Krispy Kreme Cake - My No Bake Donut Birthday Cake

Cup Cakes

125g butter, room temperature

1 cup white sugar

1 ¼ cups self raising flour

2 eggs

½ cup milk

1 teaspoon vanilla paste or vanilla

Pinch of salt

Preheat oven to 180c

Grease and flour tin



Place all the ingredients in a large mixing bowl

Beat for ten minutes or until smooth

Put a spoonful of mixture between prepared patty tins

Bake for 10-12 min or until cakes spring back to the touch

Remove and transfer to a wire rack to cool.

Cooked by Devon

Recipe from MasterChef Australia

Devon's Chocolate Cake - with raspberries

1 1/3 cups Plain Flour

1 tea spn bi carb soda

1/3 cup cocoa powder

1 cup sugar

2 eggs

125 g butter

1 tea spn vanilla

Preheat oven 180C

Grease 20cm pan with spray oil

Sift flour, bicarb and cocoa into a large bowl

Stir in sugar

Combine milk, eggs, melted butter and vanilla ing a jug.

Make a well in the centre of flour mixture

Pour in milk mixture

Using electric mixer beat on low speed until thick and creamy

Pour mixture into prepared pan

Bake for 40-45mins until a skewer comes out clean

Allow to cool in pan for 5 min

Turn out onto a wire rack to cool completely

CHOCOLATE ICING

1 1/3 cups icing sugar

1 1/2 tbl spn cocoa powder

20g butter at room temp, chopped

1 tbl spn boiling water

Sift icing sugar and cocoa powder into a bowl

Add butter and water

Stir until smooth

Spread icing over cake

Top with blueberries or other berries

Allow icing to set

Slice and serve

Devon cooked this cake, she googled the recipe and sort of followed this one from Taste.com

Super Easy Chocolate Cake

Peach Blossom Cake

190g butter

1 1/4 white sugar

Vanilla to taste

3/4 cup corn flour

1 1/2 cups plain flour

1 1/2 tea spn baking powder

Pinch salt

3/4 cup milk

6 egg whites, beaten to stiff peaks

Pink food colouring

Preheat oven 150c

Grease and flour a round 8" cake tin

Sift flour, cornflour, baking powder and salt three times

Cream butter and sugar until pale and fluffy

Add half the milk as it helps to dissolve the sugar

Add flours and fold to combine

Fold in beaten egg whites and remaining milk until smooth

Take 1/4 of the mixture and colour with 2-3 drops of rose pink colour

Place spoonfuls of the white cake batter over the base of the prepared cake tin

Spoon over pink cake batter in a circular pattern and cover with 1/2 the remaining white batter

Fill the centre with remaining pink batter and cover with the remaining white batter

Bake for 60-70 minutes

Cake is cooked when it springs back when touched in the centre and will lift away from the pan when lightly shaken

PINK ICING

1 1/2 cups icing sugar

10g butter

2 tbl spn boiling water

Combine all ingredients until smooth

When cake is cooled, decorate and serve

Recipe from MasterChef Australia

Chocolate Cake

125g butter
125g caster sugar
40g sifted icing sugar
2 eggs
1 t spoon vanilla
80g jam

155g s r flour
60g cocoa
1 t spoon bicarb soda
250ml milk

Oven on 180c
Beat butter sugar & icing
Add eggs 1 at a time and add vanilla and jam
Add sifted flour,bicarb,cocoa and milk
Bake in oven for 45 minutes.

Be very nice with a good chocolate icing - is very rich erring on the dark chocolate side but I think it's the jam that makes a difference - is very light but moist

Thanks Sarah

Apple Cake - made in a food processor

2 medium apples
1 cup sugar - I used about 1/2 cup

1 large egg
100 g melted butter
1 cup plain flour
1 tsp cinnamon
1 tsp mixed spice
1 tsp baking soda
1/2 cup chopped walnuts

Heat oven to 180

Core and chop the apples into about quarters (do not peel)
Put into food processor and 'whiz' into pieces the size of peas
Quickly add butter, sugar and egg - process to mix thru
Measure remaining ingredients on top - mix breifly using pulse
Spoon into a 20cm square tin, lined with baking paper
Bake for 45-60 mins until cntre springs back and skewer comes out clean
Leave for 5-10 mins before turning out.

Ice or just dust with icing sugar or ice with cream cheese icing

Cake turned out lovely and moist!

NOTE : I used 1/4 tsp baking powder and 1/4 tsp baking soda

I didn't bother putting anything on top or adding the walnuts

Thanks again EBB boysmum

BUTTER CAKE

125g (4oz) Butter
1/2 teaspoon vanilla
1/2 cup castor sugar
2 eggs
1 1/2 cups self-raising flour
1/3 cup milk

Have butter at room temperature

beat butter with vanilla until light and fluffy;

add eggs one at a time, beating well after each addition.
Stir in half the sifted flour with half the milk, stir until combined.
Add the remaining milk and flour, stir in lightly,

beat lightly until mixture is smooth.
Spread into greased tin,

bake

Cake - As used with Snickerdoodle Train Birthday Cake

1 1/4 cups flour

1 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup butter, melted

1/2 cup sour cream

2 eggs

1 teaspoon vanilla

1/4 teaspoon almond extract

Heat oven 325F

Grease pan

In a large bowl combine flour, sugar, baking powder, baking soda, salt and cinnamon.

In a medium bowl combine melted butter, sour cream, eggs, vanilla and almond extract, mix until well blended.

Add sour cream mixture to flour mixture and blend on low speed, scraping sides of bowl when necessary.

Beat on medium speed for 1 minute.

Spoon batter into pan/pans.

Tap firmly on counter top to remove air bubbles.

Spread batter out to edges, so batter is lower in the centre.

Bake until toothpick inserted comes out clean.

Cool for 10 mins in pan before inverting onto cooling rack to completely cool.

NOTE : I did not use the almond extract

Mothers Apple TART :D

½ Cup Sugar

1 ½ Cup Self Raising Four
125g Melted Butter
1 egg beaten
1 can Apples

(I used home stewed)

Turn oven 180 Degrees Celsius

Grease 20cm square dish
Mix together Sugar, Flour, Butter and Eggs
Crumble half of the mixture over the base of the greased dish
Dot the apples around on top of the mixture
Crumble the rest of the mixture over the top of the apples
Sprinkle with nutmeg and sugar
Bake for 20 Min

(I dont bother with the nutmeg)

Connor got an A+ for this in cooking class! :D

Thanks Mum via Ryan

Carrot Cake

1 cup plain flour 3/4 tea spoon bicarbonate soda 1 tea spoon baking powder 1/2 tea spoon cinnamon 1/3 tea spoon nutmeg 1/3 tea spoon salt 3/4 cup raw sugar 2 eggs 5 table spoons oil 1 cup grated carrot 400g crushed pineapple, drained 1/2 cup chopped walnuts

Grease and line cake tin
Heat oven 175c
Mix together all ingredients except the carrots, pineapple and walnuts
Fold in carrots, pineapple and walnuts
Bake 35-40mins

Lemon Cake

250g butter
2 tsp grated lemon rind (I add more)
2 ½ C castor sugar (or just white)
6 eggs (yep – that’s right!)
2 ¼ C flour
2 tsp baking powder
¾ C sour cream

Topping

½ C lemon juice

½ C white or castor sugar

Cream butter and sugar together and add lemon rind
Beat in eggs one at a time, then stir in sifted dry ingredients
Mix well then fold in sour cream
Bake in a deep cake tin – approx. 22cm for 1 ½ to 1 ¾ hrs (NOTE from Angela – I usually cook it on fan bake and set the timer for ¾ hr, then check to see if it’s done. I also usually use a ring tin, so it probably takes less time to cook)
When warm, pour over a mixture of ½ C lemon juice and ½ C white/castor sugar

MY FAVOURITE BIRTHDAY CAKE RECIPE

MOIST CHOCOLATE CAKE

(3) 2 c. sugar
(3) 2 c. flour
(1 & 1/2) 1 tsp. baking powder
(3) 2 tsp. baking soda
Dash salt
(3/4) 1/2 c. cocoa
(3/4) 1/2 c. vegetable oil
(1 & 1/2) 1 c. boiling water
(3) 2 eggs
(1 & 1/2) 1 c. milk
(1 & 1/2) 1 tsp. vanilla

Mix together, putting eggs and milk in last. Cocoa can be dissolved in boiling water before adding. Batter is very runny. Put in one 9 x 13 or two 8 inch pans. Bake at 350 degrees for 35 minutes or until done.
Thanks again EBB, another great recipe link

Pirates Treasure Chest Birthday Cake