SERVES 12 – 14 NEED: BASE 30g cacao nibs roasted (see tip) 50g coconut sugar 100g coconut flakes 1 tsp vanilla bean paste Pinch pink salt flakes 100g coconut oil 2 cup puffed rice (hard to weigh, so go with a cup measure) TOPPING 100g coconut oil 1 lemon, juice (around 50g) 25g cacao or cocoa powder 25g coconut ...
SERVES A LOT NEED: 500g white chocolate, broken into pieces 3-5 drops gel colour suitable for chocolate (we used ruby pink) 1 handful ruby chocolate buttons or callets Assorted edible flowers, dried or fresh, petals separated Few micro mint leaves Colourful sprinkles of choice DO: Place the white chocolate into heatproof plastic bowl and melt on high in the ...
SERVES 12 – 14 NEED: BASE 2 lemons zested, finely grated 150g butter cubed 50g cashews, roasted 250g Arnotts Milk Arrowroot biscuits 1 tsp vanilla bean paste ICING 200g icing sugar 1 lemon, juice (around 50g) 70g butter, cubed Enough shredded coconut to cover icing to taste DO: Place all base ingredients into food processor and blend until well ...
This recipe was provided by master patissier, Eric Lanlard, who will be at the 2018 Cake Bake & Sweets Show. I’d describe this cake as a perfect winter warmer, full of earthy flavours and a spicy, nutty crunch. It’s best eaten a day after baking. Serves 8 Preparation time: 20 minutes, plus cooling and resting overnight. Cooking time: 1 hour ...
Soft, tender and full of fragrant vanilla, this is our go-to butter cake recipe that turns out perfectly, every time. Dress it up with sprinkles or keep it simple with a swirl of vanilla buttercream. If you want to turn this recipe it into cupcakes or mix it up with choc chips or berries, scroll to the bottom of the ...
Transform a simple recipe into something extra special with a sprinkle of Midnight Magic! Perfect for any last minute celebrations, these bubblegum-scented doughnuts are ready in less than 30 minutes. PREP: 10 min | COOK: 8-10 min | SERVES: 20-24 Ingredients Doughnuts 80g unsalted butter, melted 1 cup (150g) plain flour 1 cup (100g) almond meal ¼ cup (55g) caster ...
This recipe is from our teacher turned cake extraordinaire, Katherine Sabbath! Thanks for sharing this with us, Katherine! This was one of the very first recipes I learned when I started baking in high school, and I adapted it from one of my Mother’s cookbooks. It’s pretty easy to make but it became an instant hit with my friends! It’s ...
This recipe was provided and performed by Adriano Zumbo at the 2018 Cake Bake & Sweets Show! Toasted hazelnuts whole Strawberries fresh sliced thin Strawberries fresh sliced 1cm thick Pashmark Salted caramel Tempered dark chocolate tubes White chocolate eyes Hazelnut Chiffon Sponge Flour, cake 95 G Baking powder 8 G Egg yolks 140 G Brown sugar 30 G Hazelnut praline ...
This recipe was provided and performed by Lorraine Pascale at the 2018 Cake Bake & Sweets Show! Ingredients: Cake 580g or plain or spelt flour 26g baking powder 320g coconut sugar or soft light brown sugar 580g or oat milk or your fave milk 160g vegan butter, melted 1 tbsp ground ginger I tbsp ground cinnamon 2 tsp vanilla extract ...
You can customise the bark by changing the flavour of the macaroons, the tint of the white chocolate and the type of nuts. Ingredients: 720g (1 1/2 pounds) white chocolate, chopped coarsely 1/2 cup (10g) puffed rice, chopped coarsely 45g coarsely chopped pistachios Pink oil-based food colouring 5 pink macaroons, halved 2 tablespoons freeze-dried raspberry pieces Method: Grease a 22cm ...