Hokay - on this page is going to be a list of tips and things I've picked up from making zillions of cakes. Be aware that I'm no chef, my highest cooking qualification is having done the Specialty Cooking short course twice in grade 10. I did it twice not because I failed it, but because I enjoyed it so much. I did 3 terms of cake decorating in Sydney to get me skilled up in the decorating side of things which is by far the most fun.
On with the cakes...
Chocolate Mudcake Vanilla Cupcake RecipeChocolate CupcakesCoffee Cream Icing
Rich Chocolate and Orange Moose
White Chocolate Mudcake
Vanilla Butter Icing
My Mudcake Recipe
This was actually passed on to me from Paula who makes a fantastic mud-cake. It originally comes out of the Family Circle "Making Beautiful Cakes" magazine style recipe book which I thoroughly recommend as it has lots of good stuff in it. In fact borrowed it from Paula for so long that she ended up buying herself another copy.
My Trusty Vanilla Cupcake Recipe
This is out of the 1989 Womens Weekly Cakes and Slices cookbook. I've found that the results are better if you use really good quality vanilla escence, but ifyou are making them for kids I wouldn't bother as they wouldn't appreciate the yummy vanilla flavour anyway - they are only going to lick off the icing and leave the rest in your shoe.
Chocolate Cupcake Recipe
The thing I like about this chocolate cupcake recipe is that it doesn't require real chocolate but they taste as good as if it were used. To make a fantastic choc-mint variation, buy some cheapo after dinner mints from the supermarket. Save 1/2 and chop the other 1/2 into little bits and put in the mixture. Then ice with peppermint butter cream (regular icing with peppermint escence) and top with a shard or 1/2 of the saved mint. It's my biggest seller.
Coffee Cream Icing
This is a real coffee flavoured creamy icing -not a butter cream at all - it is a bit of work but it is reallly good. Don't skimp on the beating, it makes all the difference as it suddenly turns into this light coloured creamy icing.
Rosewater Marshmallowy Icing
is great on old fashioned vanilla flavoured cupcakes. The recipe makes heaps of icing.
Rich Chocolate and Orange Mousse
White Chocolate Mudcake - these make great cupcakes too especially when iced with vanilla flavoured butter icing. yum.
Stir while melting together the butter, chocolate, castor sugar and milk. take off heat and allow to cool for 5-10 minutes. In meantime sift flour into a bowl. Pour in the chocolate mixture, lightly beaten eggs and vanilla all at once and beat with a mixer until smooth. Make sure you scrape down the sides of the bowl as the flour can get a bit lumpy and stuck to the sides. Try not to overmix though - just mix until it looks lump-free.
Pour into an 8inch cake tin, or into cupcake cases and back at 160 degrees.
Vanilla Butter Icing
The key to this is to use good quality vanilla essence - the extract type, not the imitation vanilla essence type - it makes a world of difference. Now I have to admit I don't actually use a recipe for this, I just go by eye. So I'll just have to describe this - it's not any different to any other butter icing recipe I guess - just use the good vanilla essence! Oh - I also use a mix master - so I can just really let it beat and beat for that super creamy texture.
Beat butter and vanilla until it's really soft and creamy, Add enough icing sugar so that it just starts to look like there's too much in there. Add the milk which should soften it up a bit, then add more icing sugar until it's the perfect spreadable consistancy - um - a bit firmer than whipped cream.
Brownies out of Better Homes and Gardens. Very popular at sporting events!
1. Preheat oven to 180c. Line base and sides of a 30 x 20cm rectangular tin with baking powder. Melt butter in a medium heavy –based pan over a low heat. Add sugar and stir to combine.
2. Set pan aside for 5 minutes to cool slightly. Add egg and vanilla, and stir to combine. Add flour, cocoa and chocolate. Stir to combine.
3. Spoon mixture into prepared tin and smooth top. Bake for 30 – 35 minutes. Stand tin on a wire rack to cool. Dust with extra cocoa and cut into squares to serve.