This is just a simple how to, on how to stabilise a fondant cake with 2 or more layers

  • Use a spike to measure the height on the cake (including fondant)
  • Then cut 4 dowels to that same height (No spike used - the spike is used to pierce the cake only) Note use 4 dowels in a 9 inch cake.

This chocolate and zucchini loaf cake is another one of those cakes which have something healthy in there! Granted chocolate is healthy too! ha who am i kidding! But seriously zucchini is always something which is healthy and makes a moist and beautiful bake.

Ingredients

  • 130g brown sugar
  • 1/2 cup olive oil
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp orange rind
  • 1/2 cup cocoa powder
  • 165 plain flour (approx 1 cup)
  • 1/2 tsp baking powder
  • 1 tsp bicarb
  • 1 1/2 cups zucchini firmly packed with water squeezed out (260g)
  • 60g choc bits

Method

  1. Preheat oven to 170 degrees celsius.
  2. Line a loaf tin with baking paper length ways and spray the ends with oil.
  3. Sift the cocoa powder, plain flour, baking powder, bicarb into a large mixing bowl, add brown sugar and stir until completely combined and no lumps in the brown sugar.
  4. Add zucchini and choc bits and combine.
  5. To a separate bowl, add eggs and lightly beat them. Add oil, vanilla, orange rind. Whisk until combined.
  6. Add egg mixture to the dry ingredients and stir until just combined. Do not over mix.
  7. Put the mixture into the loaf tin
  8. Bake for 30-40 minutes or until a tester stick comes out clean.
  9. Allow to cool for 10 minutes and remove from pan to cool completely. Is yummy warm too though!

Carrot and Apple Oat Cake
Carrot and Apple Oat Cake

This is a super easy and quick cake. Granted it takes some time to grate the carrot and apple but otherwise is a yummy and moist cake which is quick to make and good for you. Well close to it! Is really lovely without any icing but if you like would be perfect with a cream cheese frosting.

Ingredients

  • 300g grated carrot (3 medium carrots)
  • 170g grated apple (1 medium red apple)
  • 230g rolled oats
  • 155g wholemeal plain flour
  • 3/4 cup (150g) brown sugar
  • 55g shredded coconut
  • 2 tsp mixed spice
  • 140g apple sauce
  • 1/2 cup canola oil
  • 2 eggs
  • 1 tbsp golden syrup

Method

  1. Preheat oven to 170 degrees celsius.
  2. Line a brownie tray with baking paper
  3. Place the oats, plain flour, brown sugar, coconut, mixed spice into a large mixing bowl and stir until completely combined and no lumps in the brown sugar.
  4. Add grated carrot and apple and stir until combined completely.
  5. To a separate bowl, add eggs and lightly beat them. Add apple sauce, canola oil and golden syrup. Whisk until combined.
  6. Add egg mixture to the dry ingredients and stir until just combined. Do not over mix.
  7. Put the mixture into the tray and flatten. If you like you can make a few separate "cookies" with the mixture. This can be done by rolling a tablespoon of mixture and flattening slightly onto a separate baking tray.
  8. Bake for 30 minutes until a tester stick comes out clean.
  9. Allow to cool for 10 minutes and remove from pan to cool completely. Is yummy warm too though!

Ombre Roses Cake. Roses, beautiful roses! I made this cake for my mums 60th birthday. This is relatively easy and not too complicated for the novice baker. It just takes a bit of time! Yes a bit of time haha!

Ombre Roses Cake
Ombre Roses Cake

Searching for a beautiful cake I came across an amazing ombre cake and was inspired.

This was quite a sweet cake with the white chocolate buttercream. The lemon curd helps to cut through the sweetness. Overall a yummy cake!

Method

  1. Make the lemon curd.
  2. Bake the cakes and colour them as appropriate. I baked 4 x 8inch cakes to give a good height to the cake. I coloured them using 'Wilton Creamy Peach' gel colour. Remember less is more when colouring as they will darken.
  3. Make the buttercream. I made white chocolate buttercream as per the below link.
  4. Colour the buttercreams as appropriate and place in 4 separate piping bags with Wilton 1M piping tip.
    I only had 2 piping tips so just coloured them all and placed 2 colours in the piping bags at a time.
  5. Start to assemble the cake by placing a dollop of buttercream underneath the bottom cake.
  6. Stack the cakes by piping a buttercream edge around the rims of each layer to contain the lemon curd in between.
  7. Crumb coat with a thin layer of icing around the entire cake. Place the cake in the fridge as required to stop the icing melting too much.
  8. When ready, start at the bottom of the cake and pipe roses up the cake and on the top.
  9. If there are any gaps pipe long swirls to cover them up.

Reference: http://www.countrycleaver.com/2012/02/a-bouquet-of-roses-just-for-you.html

This is a yummy loaf cake with some few extra goodies to add a bit more nutrition. The zucchini makes it beautiful and moist so it will keep for around 4-5 days in the fridge. Great idea for a picnic or just a lovely afternoon tea.

Ingredients

  • 500g zucchini (if don't have enough thats fine or can add some grated carrot if you like)
  • 1/2 cup blueberries (frozen is fine)
  • 200 g walnuts or pecans (roughly chopped)
  • 3 large eggs
  • 250 ml of olive oil (or vegetable oil is fine)
  • 1 1/2 cups raw sugar (or a bit less is fine)
  • 2 1/2 cups self raising flour (alternatively mix of 1 cup wholemeal and 1 1/2 cups plain self raising flour makes it a bit healthier)
  • 2 teaspoons cinnamon ground
  • 1 teaspoon nutmeg ground

Method

  1. Preheat the oven to 180 degrees celsius fan forced.
  2. Line a loaf tin with baking paper and lightly grease with spray oil on the sides.
  3. Grate the zucchini and drain out the excess water by squeezing it out. Too much water will make the mixture too wet.
  4. To a large bowl add the eggs, oil, sugar, zucchini and whisk together.
  5. Add the flour, cinnamon and nutmeg and stir lightly until just mixed. Do not over mix.
  6. Then add the walnuts or pecans, blueberries and fold in gently.
  7. Bake in the oven for 1 hour. Check if it has cooked in the centre. Otherwise cover with alfoil to avoid the top getting too brown and cook for another 10-15 minutes at a time until a tester stick comes out clean.
  8. Allow to cool in tin for 10 minutes.
  9. Remove from tin and leave on a wire rack to cool
  10. Cut, serve and enjoy!