Flourless Chocolate Cloud Cake

There’s something very freeing about a cake that’s supposed to crack, and that’s exactly what this one does – right before your eyes. But it’s the incredibly light, cloud-like texture of this cake that makes it so special (and gives it its name) due to its airy, flourless batter and whipped cream topping.

Ingredients (serves 8-10)
250g good quality dark chocolate, chopped
125g butter
6 eggs
175g caster sugar
300ml thickened cream
2 teaspoons icing sugar
Fresh berries
Edible rose petals (optional)

Method
Preheat oven to 180°C (160 fan-forced). Grease and line the base of a 23cm springform tin.

Melt the butter in a small saucepan. Once melted, remove from the heat and stir in the chocolate until smooth and glossy.

Separate 4 of the eggs and set the whites aside. Using electric beaters or a stand-mixer, beat the yolks and remaining 2 whole eggs with 75g of the caster sugar on high speed for 3-4 minutes or until really creamy. Gently fold in the melted chocolate mixture.

In another bowl, whisk the eggwhites until they’re just frothy, then slowly add the remaining caster sugar while whisking until the mixture holds soft peaks.

Add a table spoon of the whisked eggwhites to the chocolate mixture to loosen it, then gently fold in the rest, maintaining as much of the air in the mixture as you can.

Pour into the prepared tin and bake for approximately 35 minutes or until it is no longer wobbly around the edges (but still soft in the centre).

Leave the cake in the tin to cool.

Once cooled, whip the cream and icing sugar until very thick and velvety.

Run a knife around the edge of the cake to loosen it from the tin and carefully transfer to a serving plate.

Top with the whipped cream, berries and rose petals. Enjoy!

Recipe adapted from the ‘Chocolate pomegranate cloud cake’ in Special Delivery by Annabel Crabb and Wendy Sharpe

Black Forest Layer Cake

Black forest cakes are a tried and true favourite for a reason – especially when cherries are in season and at their most flavoursome. This is another cake using the Milk Bar method of cutting out rounds from a large rectangular sponge cake, ensuring you get perfectly even layers every time.

While I made this into a 2-layer cake this time as it was a gift for a couple in quarantine who didn’t need a giant cake, the recipe actually makes a 3-layer cake.

Ingredients (serves 12-14)
Equipment
9 x 13 inch “quarter sheet pan”*
A 6 inch cake ring*
6 inch wide acetate roll
Sticky tape

Chocolate Ganache
120g dark chocolate melts
90ml cream

Cake
115g butter, room temperature
300g caster sugar
3 large eggs
120ml buttermilk
60ml canola oil
2 tablespoons chocolate ganache
2 teaspoons vanilla extract
1 teaspoon instant coffee
130g plain flour
15g cornflour
70g cocoa powder
1½ teaspoons baking powder

Cherry Jam
225g fresh or frozen cherries (pitted and chopped finely)
25g caster sugar
1 tablespoon cornflour

Buttercream
115g butter, roughly chopped, room temperature
2 teaspoons vanilla extract
2 cups icing sugar
1 tablespoons full-fat greek yoghurt, room temperature
½-1 tablespoon full-cream milk, room temperature

Cherry Milk Soak
40ml full-cream milk
25ml kirsch (cherry liqueur) or cherry juice

10-12 large fresh cherries, to decorate

Method

Chocolate Ganache
Add the dark chocolate and cream to a small saucepan and stir over a low heat until the chocolate is nearly melted. Remove from the heat and continue stirring until the chocolate is fully melted and smooth. Set aside (at room temperature).

Cake
Preheat oven to 180°C (160°C fan-forced). Spray the base and sides of a quarter sheet pan with cooking oil and line the base with baking paper.

Cream the butter and sugar together in a stand mixer, or a large bowl if using a hand mixer, on a medium speed until light and fluffy. Add the eggs and beat on high until combined.

Add the buttermilk, oil, 2 tablespoons of your pre-prepared chocolate ganache, vanilla and coffee into a small bowl and stir until the coffee has dissolved. Add this chocolate mixture into the the butter mix and beat on high for a few minutes, scraping down the bowl as required.

Sift the flour, cornflour, cocoa powder and baking powder into the batter. Beat on low until the mixture has just combined, and then pour the batter into the lined cake tin. Smooth out flat and tap the tray gently against the bench a few times to get out any air bubbles.

Bake for 25-35 minutes, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for about 15 minutes and then remove from the tin and place on a wire rack to cool completely.  

Cherry Jam
Place the cherries, caster sugar and cornflour into a saucepan over a medium heat. Stirring constantly, bring the mixture to the boil. Reduce the heat slightly and continue to stir until thickened.

Buttercream
Beat butter in a large mixing bowl with an electric mixer on medium speed for 1-2 minutes until butter is pale and creamy.

Add vanilla and 1 cup of icing sugar. Beat on a low speed to combine, then turn up to medium and mix for 30 seconds. Add the remaining icing sugar along with the greek yoghurt. Beat on medium speed until light and fluffy. If too stiff, add milk. If too wet, add extra icing sugar. It should be fluffy and spreadable.

Cherry Milk Soak
Add milk and kirsch to a small bowl and whisk to combine.

Assembling the Cake
Place your cake on a large chopping/bread board. Using the picture below as a guide, use a 6 inch metal cake cutter to cut out 2 rounds of cake and then two half pieces.

Image courtesy of ‘What Charlotte Baked’

Place the 6 inch cake ring onto a plate or cake stand. Line the inside of the cake ring with a ‘collar’ of acetate, taping the edges together to join.

Place the two half pieces of cake at the bottom and press down firmly. If there are any gaps, use extra cake scraps to fill in the holes and press down very firmly to make one even layer. Carefully remove the cake ring (but leave the acetate).

Spoon 2 tablespoons of the milk soak over the cake layer. Allow to soak for about a minute. Spoon approximately one third of the chocolate ganache onto the cake layer, and spread evenly, ensuring the ganache gets right to the edges of the cake. Spoon half of the cherry filling on top of the ganache and spread out evenly to the edges of the cake. Add a few tablespoons of buttercream on top and smooth with a spatula to ensure the layer is (roughly) even.

Repeat this process for the second layer: cake, cherry milk soak, chocolate ganache, the remaining cherry jam and a thick layer of buttercream. If you need to, attach another round of acetate on top of your current cake collar (using tape to join the two collars) to ensure it is tall enough that all cake is supported.

Add the final layer of cake, spoon with the remaining milk soak and then top with the remaining chocolate ganache. Decorate with a ring of cherries and place in the fridge to set for a few hours. While the cake sets, add any remaining buttercream to the cake offcuts and enjoy as a snack!

Remove the cake from the fridge and gently peel away the acetate strip/s just before serving. Enjoy!

Recipe adapted from What Charlotte Baked ‘Black Forest Naked Cake’. Buttercream recipe adapted from The Sweetest Menu ‘Milk Bar Birthday Cake’.

*If you don’t have a quarter sheet pan and/or round cutter, you can use two 8 inch/three 6 inch round cake pans

Milk Bar Style Funfetti Layer Cake

I’ve been a huge fan of Christina Tosi for years, ever since I tried her famous Crack and Candy Bar Pies at Ma Peche on my first trip to New York in 2012.

So, naturally, I had to visit one of her Milk Bar stores on my most recent trip to the US in 2019 and it did not disappoint! I tried a slice of her vanilla birthday cake and it was like no cake I’d tried before – somehow both nostalgic and completely innovative. Ever since then, I’ve wanted to bring a taste of Milk Bar to Adelaide, especially as travel is not on the cards for a while. With this recipe, I think I’ve succeeded.

I’ll be honest, this cake is not for the faint-hearted. It’s a labour of love and requires some unusual equipment: a 9 by 13 inch “quarter sheet pan”, a 6 inch cake ring, 6 inch wide acetate to make cake collars and thick high-quality sprinkles/”jimmies”. I managed to source all of these from eBay relatively cheaply, but it is an investment – I guess I’ll just have to make lots more of these cakes to justify the purchases!

Start this cake at least the day ahead of serving. I actually spread it out over 3 days to make it far less intimidating, I made my crumbs on the Thursday evening, the cake on the Friday evening and then the buttercream, milk soak and assembly on Saturday.

Ingredients (serves 14-16)

Crumbs
¼ cup white sugar
1½ tablespoons brown sugar
¾ cup plain flour
½ teaspoon baking powder
½ teaspoon salt
2 tablespoons rainbow sprinkles
¼ cup grapeseed oil
½ tablespoon vanilla extract

Cake
230g butter, softened
200g caster sugar
1 tablespoon vanilla extract
3 eggs, room temperature
2¼ cups plain flour, sifted
3 teaspoons baking powder
1 cup full-cream milk, room temperature
¼ cup full-fat greek yoghurt, room temperature
¼ cup rainbow sprinkles

Buttercream
230g butter, roughly chopped, room temperature
3 teaspoons vanilla extract
4 cups icing sugar
2 tablespoons full-fat greek yoghurt, room temperature
1-2 tablespoons full-cream milk, room temperature
⅛ teaspoon baking powder

Milk Soak
60ml full-cream milk
1 teaspoon vanilla extract

Method

Crumbs
Preheat the oven to 150°C.

Combine sugars, flour, baking powder, salt, and sprinkles in a medium bowl and beat with electric beaters on low speed until well combined. Add the oil and vanilla and beat again to distribute. The wet ingredients will help the dry ingredients form small clusters; continue beating until that happens. Ideally, you want a mixture of large-medium and small crumb clusters.

Bake for 15 minutes. Cool completely and store in an airtight container (they will keep fresh for a week at room temperature or a month in the freezer).

Cake
Preheat the oven to 160°C fan-forced. Spray the base and sides of a quarter sheet pan with cooking oil and line the base with baking paper.

In a large bowl, add butter, sugar and vanilla and beat with an electric mixer on medium speed until pale and creamy. Add eggs, one at a time, and beat after each addition.

In a separate bowl, combine flour and baking powder. Add half of the flour mix and all the milk to the butter/sugar mix and beat on a low speed until combined.

Add remaining flour mix and greek yoghurt and continue to mix on a low speed until just combined. Gently stir in sprinkles with a silicone spatula.

Pour cake into prepared pan and smooth the top. Bake for 25-30 minutes or until golden and a skewer inserted in the middle comes out clean. Set on a wire rack to cool completely.

Buttercream
Beat butter in a large mixing bowl with an electric mixer on medium speed for 1-2 minutes until butter is pale and creamy.

Add vanilla and 1 cup of icing sugar. Beat on a low speed to combine, then turn up to medium and mix for 30 seconds. Add an extra 2 cups of icing sugar, along with the greek yoghurt. Beat on medium speed until combined. Add the final cup of icing sugar, milk and baking powder. Beat on medium speed until the buttercream is light and fluffy.

Milk Soak
Add milk and vanilla to a small bowl and whisk to combine.

Assembling the Cake
Ensure all of your components are in easy reach. Set aside 12-14 large, roughly even-sized crumbs to use to decorate the top of the cake.

Place your cake on a large chopping/bread board. Using the picture below as a guide, use a 6 inch metal cake cutter to cut out 2 rounds of cake and then two half pieces.

Place the 6 inch cake ring onto a plate or cake stand. Line the inside of the cake ring with a ‘collar’ of acetate.

Place the two half pieces of cake at the bottom and press down firmly. If there are any gaps, use extra cake scraps to fill in the holes and press down very firmly to make one even layer. Carefully remove the cake ring (but leave the acetate). Enjoy snacking on any residual cake offcuts while you work, or make into cake pops later.

Spoon 2 tablespoons of the milk soak over the cake layer. Add a few tablespoons of buttercream and spread into an even layer. Scatter over a handful of crumbs. Add a couple of extra tablespoons of buttercream on top (you don’t need to completely cover the crumbs) and smoothe with a spatula to ensure the layer is (roughly) even.

Repeat this process for the second layer: cake, milk soak, buttercream, crumbs, buttercream. If you need to, attach another layer of acetate on top of your current cake collar to ensure it is tall enough so that all cake will be supported.

Add the final layer of cake, spoon with 2 tablespoons of the milk soak and add the remaining buttercream to the top. Top the cake with the large crumbs you set aside earlier.

Place cake in the fridge for at least 1 hour to set. Gently peel away the acetate strip/s. Refrigerate until approximately half an hour before serving. Because the cake is so rich, cut into very small pieces (I use this method) to serve. Enjoy!

Cake inspired by Christina Tosi’s ‘Vanilla Birthday Cake’. Crumb recipe from Milk Bar Store. Cake, buttercream and soak recipe adapted from The Sweetest Menu ‘Milk Bar Birthday Cake’.

Mojito Cupcakes

Mojitos are a favourite cocktail in my family, especially when Mum’s lime tree is fruiting (which seems to be almost constantly!) These fresh and zingy cupcakes incorporate all the classic flavours of a mojito – lime, mint and a cheeky hint of rum. I took a batch to a Mexican fiesta night recently and they were a huge hit, as they’re just the right light dessert for when you’ve stuffed in one too many tacos.

Feel free to omit the rum to make them kid-friendly.

Ingredients (makes 12)
Cupcakes
1 cup self-raising flour
⅔ cup caster sugar
125g butter, softened
2 eggs
1 teaspoon vanilla extract
2 tablespoons milk
Rind of 2 limes, finely grated

Mojito Syrup
1 tablespoon caster sugar
2 tablespoons white rum (I use Bacardi)
Juice of 3 limes
A sprig of fresh mint leaves

Icing
90g butter
4 cups icing sugar
Leftover mojito syrup
Juice of half a lime
Rind of 1 lime, finely grated
½ tablespoon milk

Decoration
Lime slices
Mint leaves
Paper straws (cut into thirds)

Preheat oven to 200ºC (180 fan-forced) and line a 12-hole muffin tin with green patty pans.

Put all of the ingredients except for the milk into a food processor and blitz until smooth. Pulse while adding the milk until just combined.

Divide batter evenly among the patty pans (I know it doesn’t look like much batter, but they will rise a lot).

Bake for 15-20 minutes or until a skewer inserted comes out clean. Transfer immediately onto a wire rack to cool completely.

While the cupcakes are cooling, make the mojito syrup by heating all ingredients in a small saucepan over a medium-high heat until it has thickened to a syrupy texture (about 8 minutes). Strain through a fine sieve to remove the mint leaves.

Using a skewer, poke holes in the tops of the cupcakes (about 10 per cake). Carefully dip the top of the cupcakes into the mojito syrup. Leave to soak for a few minutes and repeat.

To make the icing, beat the butter until it is light and fluffy. Add icing sugar, remaining mojito syrup, lime juice, rind and milk and beat until smooth and creamy. Taste the frosting and add more lime juice as required to ensure it is tangy. Add further icing sugar to stiffen the mixture, or milk to loosen it. Transfer into a piping bag with the Wilton 1M star tip.

Pipe icing in a softserve motion on the cupcakes, starting from the outside and working your way into the centre and up.

Slice a lime into 6 thin rounds and then cut them in half again to make thin wedges. Top each cupcake with a lime wedge, straw and mint leaves. Enjoy!

Base cupcake recipe adapted from Nigella Lawson’s How to be a Domestic Goddess

Spiced Mocha Christmas Cake

To me, this is Christmas in a cake – fragrantly spiced with the familiar flavours of cinnamon, nutmeg, ginger and cloves, and bejeweled with Christmas colours. This cake is perfect as a Christmas table centrepiece, shared with friends or colleagues with a cuppa, or left as a snack for grateful Santa.

Ingredients
3/4 cup plain flour
1 teaspoon baking powder
½ teaspoon bicarb soda
1½ teaspoon ground mixed spice
100g butter, softened
3/4 cup brown sugar
2 eggs
3 tablespoons sour cream
125ml hot water
75g dark chocolate
1 teaspoon instant coffee (I use decaf)

5 tablespoons icing sugar
1½ – 2 tablespoons hot water
½ teaspoon vanilla extract
3 dried oranges, halved
A good handful each of dried cranberries, pepitas, shaved coconut and flaked almonds

Preheat the oven to 160ºC fan-forced. Line a 24cm loaf pan with baking paper.

In a large bowl, combine flour, baking powder, bicarb and mixed spice. In another bowl, cream the butter and sugar with an electric mixer. Add the eggs one at a time, mixing well after each, and then beat in a third of the flour mixture followed by a tablespoon of the sour cream, repeating until all used.

Put the water, chocolate and instant coffee in a pan and heat gently until the chocolate melts. Fold this into the cake batter, being careful not to over beat.

Pour the batter into the prepared pan and bake for 40 minutes or until a skewer inserted comes out clean.

Leave to cool for 5 minutes in the tray before transferring to a wire rack to cool completely.

While the cake is cooling, lightly toast the coconut and almonds in a non-stick saucepan.

To make the icing, combine vanilla icing sugar and 1½ – 2 tablespoons of hot water. Leave it to thicken slightly before pouring on the cake. Decorate with orange pieces, cranberries, pepitas, shaved coconut and flaked almonds. Enjoy!

Recipe adapted from ‘Christmas Cupcakes’ in Nigella’s How to Be a Domestic Goddess

Lemon Meringue Sponge Cake

Light as a feather sponge cakes sandwiched with tangy lemon curd and enrobed in pillowy torched meringue – what’s not to love?! I made this cake for my 26th birthday and it has become a favourite. It is best to make the lemon curd the day ahead and the meringue just before serving.

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Ingredients (serves 12)
Lemon Curd (makes 2 cups)
1 cup white sugar
3 eggs
1 cup fresh lemon juice (approx. 4-5 lemons)
Zest of 2 lemons
115g butter, melted

Sponge Cake
4 eggs
3/4 cup caster sugar
1 cup self-raising flour
1 tablespoon cornflour
10g butter
1/3 cup boiling water

Meringue
3 egg whites
3/4 cup white sugar
1 teaspoon vanilla extract
Kitchen blowtorch (optional)

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To make the lemon curd, whisk together the sugar and eggs in a large microwave safe bowl until thoroughly combined. Whisk in lemon juice, zest and melted butter. Cook in the microwave on full power for 50 second intervals, whisking after each interval. You will know your lemon curd is ready when it coats the back of a metal spoon (approximately 3-5 50 second intervals). Pour into a sterile jar or container and allow to cool to room temperature before covering it with a lid and storing it in the fridge.

To make the sponges, line and grease two deep 20cm round cake pans. Preheat oven to 180°C (160°C fan-forced).

In a large bowl, beat eggs with electric mixer until thick and foamy. Gradually add sugar, about a tablespoonful at a time, beating until sugar is dissolved between additions (total beating time approx. 10 minutes). Sift flour and cornflour together over the egg mixture. Gently fold to combine. Combine butter and water and gently fold through egg mixture.

Divide mixture evenly into prepared pans. Bake sponges about 25 minutes or until a skewer inserted comes out clean. As soon as the sponges are baked, turn out upside-down onto wire racks covered with baking paper to cool.

Once the cakes are completely cool, glue one sponge to a cake stand or serving plate using lemon curd. Spread a generous layer of lemon curd over the top of the cake and gently place the second sponge on top, taking care not to squeeze out too much of the curd from the middle (scrape away any excess from the sides).

To make the meringue, use electric beaters to whisk the egg whites and sugar in a large heat-proof bowl until frothy. Fill a medium saucepan with a few inches of water and place over a medium heat. Place the mixing bowl on top of the saucepan to create a double boiler. Whisking constantly with the beaters, heat the egg white mixture until the sugar dissolves completely and it is warm to the touch. Take the bowl off the saucepan, add the vanilla and mix on high until you have medium-stiff glossy peaks.

Working quickly, heap the meringue mixture onto the top of your sponge cake and gently spread down the edges with a metal spatula until the cake is completely covered. Create some texture with the meringue on the sides and top of the cake (this is one time where you don’t want it to be perfectly smooth). Use a blowtorch on low-medium to toast the meringue until it is your desired colour. Serve immediately.

Note: the cake is best eaten on the day it is made as the meringue changes texture, however it is still good the following day. Store covered at room temperature.

70EE0982-1FB5-4191-8F81-B888612A48AB_1_105_cLemon curd adapted from My Baking Addiction microwave lemon curd.
Sponge cake adapted from the Australian Women’s Weekly ‘Best Ever Sponge Cake’.
Meringue icing adapted from The Cake Blog lemon meringue cake.

Pumpkin & Spice Cupcakes

Hints of cinnamon, ginger, nutmeg, cloves and allspice combine beautifully with the natural sweetness of roasted pumpkin and, when topped with a light and airy cream cheese icing, make these the Autumnal cupcakes of my dreams. Try and stop at one!

Note: it is best to make the pumpkin puree the day before.

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Ingredients (makes 12)
½ a butternut pumpkin (approx. 550g)
1 cup plain flour
1 teaspoon baking powder
½ teaspoon bicarb soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ cup vegetable oil
2 eggs
¾ cup brown sugar
1 teaspoon vanilla extract

Cinnamon Cream Cheese Icing
225g full-fat cream cheese, room temperature
115g butter, room temperature
3 cups icing sugar
1 teaspoon vanilla extract
1¼ teaspoons ground cinnamon

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Method

To make the pumpkin puree, preheat oven to 180°C fan-forced. Line a large baking tray with baking paper. Peel and de-seed the pumpkin and cut into 3cm pieces. Bake for approximately 40 minutes or until pumpkin is golden and tender. Once cooled, blitz in a blender until silky and smooth. Refrigerate until required.

Preheat the oven to 180°C fan-forced. Line a 12-hole muffin tin with patty pans.

Whisk the flour, baking powder, bicarb soda and spices together in a large bowl and make a well in the centre. In a separate bowl, whisk 1 cup pumpkin puree, oil, eggs, brown sugar and vanilla until combined. Pour the wet ingredients into the dry ingredients and gently stir with a silicone spatula until just combined.

Divide the batter evenly between the 12 patty pans. Bake for 18-25 minutes, or until the cupcakes bounce back when touched. Cool for 5 minutes in the tin before transferring to a cooling rack.

To make the icing, add the cream cheese and butter to a large bowl and beat with a handheld mixer on high speed until smooth and creamy. Add vanilla, cinnamon and icing sugar and beat on low speed until just combined. Switch to high speed and beat for 2 minutes until light and airy. If the icing is too runny, add extra icing sugar.

Once the cupcakes have cooled completely, spoon the icing into a piping bag fitted with a large star piping tip (I use Wilton 1M). Ice the cupcakes in a circular motion from the outside in for a softserve look. Enjoy!

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Recipe adapted from ‘Pumpkin Cupcakes with Cream Cheese Frosting’ from Sally’s Baking Addiction.

Speckled Egg Easter Cakes

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Happy (almost) Easter everyone! Today I’m sharing my super simple recipe for these adorable miniature chocolate cakes topped with a Flake nest and speckled eggs. To make it even easier, feel free to use a packet mix cake (I like Betty Crocker’s Devil’s Food Cake mix).

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Ingredients (makes 2 10cm cakes, 1 10cm cake and 12 cupcakes, or 24 cupcakes)
125g butter, softened
1 teaspoon vanilla extract
1¼ cups caster sugar
2 eggs
1 1/3 cup self-raising flour
½ cup cocoa powder
2/3 cup (160ml) water

90g dark chocolate melts
30g butter
1 cup icing sugar
2 tablespoons hot water

1 packet Speckled Easter eggs (I used Darrell Lea)
3 Flake bars, lightly crushed

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Method

Preheat the oven to 180°C (160 fan-forced). Spray a 10cm round cake pan with cooking oil and line the base with a baking paper. Fill a 12-hole muffin tin with patty pans*.

Place the butter, vanilla, sugar, eggs, sifted flour and cocoa, and water into a large bowl. Beat with an electric mixer on low speed until the ingredients are just combined. Beat the mixture for a further 3 minutes on medium speed until smooth and pale in colour.

Fill the round cake pan about 2/3 way full and divide the remaining mixture evenly among the patty pans. Bake the cupcakes for approximately 18-20 minutes and the mini cake for 25-30 minutes or until a skewer inserted comes out clean. Leave to cool on a wire rack.

Meanwhile, make the chocolate icing. Place the chocolate and butter in a small heatproof bowl. Half-fill a small saucepan with water; bring to the boil and then turn down the heat to a simmer. Put the bowl of chocolate mixture on top of the saucepan and stir until smooth. Add a little of the sifted icing sugar and some of the water; stir until mixture is smooth. Keep adding the sifted icing sugar and the water, a little bit at a time, stirring, until the icing is spreadable.

When the cakes are completely cold, spread with chocolate icing using a metal spatula. Shape the Flake pieces into a nest on top of the cakes and top with speckled eggs. Enjoy!

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*Alternatively spray and line a second 10cm round cake pan, or prepare two 12-hole muffin tins with patty pans.

Cake and icing recipe adapted from Australian Women’s Weekly ‘Quick Mix Chocolate Cake’ and decoration inspiration from taste.com.au

Matcha Green Tea Cupcakes

I can’t believe it’s already March! 2019 is flying by and that means that St. Patrick’s Day is just around the corner, and with it, my desire to tint food all shades of green.

While many of my St Patrick’s day recipes (such as my grasshopper pie, mint chocolate fudge and chocolate mint sundae cupcakes) rely on food colouring for their hue, these cupcakes get their colour entirely from the natural Japanese green tea powder, matcha.

I have wanted to make these extraordinary looking cupcakes ever since I received the Hummingbird Cupcake Bakery Cookbook in 2011, and finally had the opportunity to when farewelling a matcha-loving colleague last month.

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The cakes themselves only have a mild matcha flavour but the frosting really packs a punch. If you’re not a big matcha fan or want to appeal to a wider audience, I would recommend only adding in a fraction of the matcha powder into the frosting initially and adding more to taste. Or alternatively, frosting the cakes with vanilla buttercream instead.

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Ingredients (makes 12)
120ml milk
3 matcha green tea bags
100g plain flour
20g cocoa powder
140g caster sugar
1½ teaspoons baking powder
40g butter
1 egg
½ teaspoon vanilla extract

Matcha frosting
250g icing sugar
80 butter
20g Matcha green tea powder (plus extra to decorate)
25ml milk
1 teaspoon vanilla extract

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Method
Put the milk and green tea bags in a jug, cover and refrigerate for a few hours, or overnight.

Preheat the oven to 170ºC. Line a 12-hole muffin tin with patty pans.

Put the flour, cocoa powder, sugar, baking powder and butter in a large bowl and beat with an electric mixer on low until it reaches a sandy consistency with everything combined.

Combine the tea-infused milk (with tea bags removed) with the egg and vanilla extract. Slowly pour half into the flour mixture, beating until all ingredients are well combined. Repeat with the remaining milk mixture. Mix for a further few minutes until the mixture is smooth.

Spoon the mixture into the patty pans until two-thirds full and bake for 20-25 minutes or until the cakes spring back when touched. Leave cakes in the tin for 5 minutes before turning onto a wire cooling rack to cool completely.

To make the frosting, beat together the icing sugar, butter and matcha powder on a medium-slow speed until it comes together. Turn the electric beater down to low and gradually add in the milk and vanilla. Continue beating for a further 5 minutes or until light and fluffy.

Using a Wilton 2B icing nozzle, pipe the frosting onto the cupcakes and sprinkle with extra matcha powder. Enjoy!

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Recipe adapted from ‘Green Tea Cupcakes’ from The Hummingbird Bakery Cookbook

Lemon Meringue Cupcakes

It should be no secret by now that I love lemon meringue. I already have recipes on the blog for a traditional lemon meringue pie and for mini lemon meringue pies, but until now I haven’t had lemon meringue cupcakes.

Luckily, today is the day I rectify that sad scenario. This recipe is a combination of my butterfly cake recipe with my lemon curd and a lightly toasted meringue topping and the result is delicious!

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Ingredients (makes 12)
Cupcakes
1 cup (125g) self-raising flour
⅔ cup (125g) caster sugar
125g butter, softened
2 eggs
1 teaspoon vanilla extract
2 tablespoons milk

Lemon Curd
½ cup white sugar
1 egg + 1 egg yolk
½ cup fresh lemon juice (approx. 2-3 lemons)
Zest of 1 lemon
55g butter, melted

Meringue
3/4 cup caster sugar
3 egg whites

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Method
Preheat oven to 200ºC and line a 12-hole muffin tin with yellow patty pans.

Put all of the ingredients except for the milk into a food processor and blitz until smooth. Pulse while adding the milk until just combined.

Divide batter evenly among the patty pans (I know it doesn’t look like much batter, but they will rise a lot).

Bake for 15-20 minutes or until a skewer inserted comes out clean. Transfer immediately onto a wire rack to cool completely.

While the cakes are baking, start making the lemon curd. Whisk together the sugar, egg and yolk in a large microwave safe bowl until thoroughly combined. Whisk in lemon juice, zest and melted butter.

Cook the curd in the microwave on full power for 50 second intervals, whisking after each interval. You will know your lemon curd is ready when it coats the back of a metal spoon (approximately three 50 second intervals). Allow to cool completely.

Once the cakes and curd are completely cool, use a teaspoon to dig a hole in the centre of each cupcake. Fill the holes with the lemon curd and set aside.

To make the meringue, whisk the egg whites in a clean, dry bowl until soft peaks form. Continue whisking, gradually adding the sugar, 1 tablespoon at a time. Continue whisking until sugar dissolves.

Use a piping bag with a star or plain nozzle to pipe meringue over cupcakes. Use a cook’s blowtorch to lightly toast the meringue. Enjoy!

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Notes:
– If you don’t have a blowtorch, simply bake the frosted cakes on an oven tray at 220ºC for 3-5 minutes or until the meringue is toasted.
– Any extra lemon curd can be stored in a sterilised container in the fridge for up to 2 weeks.

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Cupcake recipe from Nigella Lawson’s How to be a Domestic Goddess
Lemon curd recipe from My Baking Addiction
Meringue recipe from Taste.com.au