Cream Tart Number Cake

I love the look of these number cakes (also known as cream tarts or alphabet cakes) that are all over Instagram and was thrilled when my sister asked me to make her one for her 21st Birthday.

While they’re a bit fiddly to make and decorate, I was surprised by how quick they are to make; largely as they take so little time to bake in the oven. I also love how customisable they are – you can use any letters or numbers you choose, pick your decoration colour scheme, and change the flavour of the filling to taste. I went with a traditional almond biscuit with a vanilla custard filling and decorated with strawberries and pink and white flowers, meringues and macarons.

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Ingredients (makes two A3-sized number cakes, serves approx. 20)
Pâte Sablée (biscuit layers)
– 225g butter, room temperature
– ½ cup icing sugar
– 1 egg
– 2¼ cups flour
– 1 cup almond meal
– 1 teaspoon almond essence
– 1 teaspoon vanilla essence

Vanilla Custard Filling
– 6 cups thickened cream
– 3 100g packets Cottee’s Instant Vanilla Pudding mixes
– 1 cup icing sugar
– 3 teaspoons vanilla essence

Other
– Cut out A3 sized numbers (I used a 1 and a 2 stretched to fill an A3 page each in bolded Arial Black font)
– Extra large square silver cake board
– Fresh, pesticide-free flowers
Macarons
– Meringues
– Sugar flowers
– Strawberries (halved)

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  1. To make the biscuit layers, place all pâte sablée ingredients into a food processor and blitz until combined.
  2. Remove the dough from the processor and knead gently for 30 seconds until smooth. Halve the dough, press each into a disc shape, cover in clingfilm and refrigerate for at least 30 minutes.
  3. Pre-heat oven to 180ºC.
  4. Roll one of the pieces of dough between two pieces of baking paper until it’s big enough for your number template (approx. 5-6 mm thick). Carefully cut out the first number from the dough, keeping the excess pieces. Place onto a baking tray lined with baking paper.
  5. Repeat with the same number and the excess dough (remember that you need two of each number).
  6. Bake the two biscuits for 12-15 minutes or until golden brown. Allow to cool completely before VERY gently transferring one of the biscuits onto to the silver cake board and setting the other aside.
  7. Take out the second half of the dough from the refrigerator and repeat steps 4-6 for the second number.
  8. To make the vanilla filling, whip the cream in a large bowl with an electric mixer until peaks form. Alternately add the pudding mix and the icing sugar while beating, until the filling is combined and very thick.
  9. Spoon the filling into a piping bag with a medium-sized round nozzle and pipe even dollops in rows on each number (as below) IMG_9951
  10. Gently sandwich the biscuit pairs on top of the filling and repeat step 9.
  11. Decorate with flowers, macarons and meringues.
  12. Enjoy!

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Notes:

  • The biscuits can be made the day ahead and kept in an airtight container, but don’t pipe the filling or assemble the cake until the day of serving.
  • If any of your biscuits break, don’t panic, simply ‘glue’ the biscuit back together with some of the vanilla filling prior to piping the filling on top and decorating – no-one will ever know!
  • Can be kept in the refrigerator for up to 3 days but the biscuit layers will go soft.

Biscuit recipe adapted from ‘Cream Tart’ recipe on Home Cooking Adventure.com

Vanilla filling recipe adapted from ‘The Best Whipped Cream Frosting’ on Two Sisters Crafting.com

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Silky Chocolate Mousse

This is one of my favourite desserts because it takes so little effort and you can make it well ahead of time – the perfect set and forget dinner party dessert. I like a hint of Bailey’s Irish Cream in my mousse, but this can be omitted if you’re serving it to children or swapped for any other liqueur of your choice – creme de menthe for a choc-mint or Cointreau for a choc-orange mousse would both work well.

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Ingredients (serves 8)
300g good quality dark chocolate
50g butter
3 eggs, separated
1-2 tblspns Bailey’s Irish Cream (optional)
¼ cup caster sugar
300ml thickened cream

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Method
Melt butter and chocolate in a small saucepan over a low heat until smooth. Remove from heat.

Stir in egg yolks, one a a time, and Bailey’s liqueur. Transfer to a large bowl and leave to cool.

Beat egg whites in a medium bowl until soft peaks form. Add sugar, one tablespoon at a time, beating until it dissolves between additions.

Beat cream until thoroughly whipped and thick. Gently combine with the chocolate mixture and then fold in the egg white mixture in two batches, taking care not to over-mix the mousse.

Divide mousse among eight ½-cup serving dishes (I use glasses). Cover with clingfilm and refrigerate until set (at least 2 hours).

Serve with fresh raspberries. Enjoy!

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Recipe adapted from The Australian Women’s Weekly Best Food Desserts.

Baileys Waffles with Whipped Cream

My family has a thing for Baileys. It’s our go-to after dessert liquor, holiday staple, and even the name of our dog!

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Our adorable Bailey girl ♥

These waffles celebrate all things Baileys and are the perfect decadent Christmas morning breakfast (or any other breakfast, because every day is worth celebrating, right?!) They would also work well for dessert, perhaps served with chocolate sauce (#cleaneating).

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Waffles (makes 8 large square waffles)
2 cups flour
4 teaspoons baking powder
2 eggs, separated
2 tablespoons white sugar
½ cup canola oil
1 cup milk
1 cup Baileys Irish Cream

Whipped Cream
1 cup thickened cream
¼ cup Baileys Irish Cream
1 teaspoon vanilla extract
2 tablespoons icing sugar

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Sift the dry ingredients into a large bowl and make a well in the centre.

Whip the egg whites in a medium bowl with a handheld beater until stiff peaks form.

In a separate bowl, combine egg yolks, sugar, oil, milk and Baileys. Pour into the well in the centre of the dry ingredients and mix until there are no more lumps.

Gently fold in the whipped egg whites.

Heat your waffle iron to a medium-high heat and spray generously with cooking oil. Pour the mix into the waffle iron and cook until golden brown. Repeat with remaining mixture.

While the waffles are cooking, make the Baileys whipped cream by beating the cream, Baileys, vanilla and icing sugar with an electric mixer until very thick.

Serve waffles with whipped cream and berries. Enjoy!

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Adapted from Buzzfeed Tasty ‘Bailey’s Waffles’

Pavlova Wreath

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I made this pavlova wreath for a friend’s Christmas in July themed Birthday lunch. It’s a great, light way to finish a meal (perfect after a rich Christmas feast!) and looks festive without being kitsch. It’s great for Christmas Day as you can make and decorate it well ahead of time, giving you more time to focus on the main course and mingle with guests.

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Ingredients (serves 10-12)
6 large free-range egg whites
350g caster sugar
1 teaspoon white vinegar
1 teaspoon cornflour

For the topping
600ml cream
2 teaspoons vanilla essence
½ – 1 tablespoon icing sugar (to taste)
2 punnets of strawberries
⅔ punnet of raspberries
½ punnet of blueberries
½ punnet blackberries
Mint leaves (optional)

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Method
Preheat oven to 160°C (140°C fan-forced). Line a large baking tray (or round pizza tray as I used) with baking paper and draw a 30cm circle in the centre.

Whisk egg whites with an electric mixer in a large, clean bowl until soft peaks form. Gradually add the sugar a little at a time, whisking on maximum speed until stiff and glossy. Once all of the sugar has been added, continue mixing for 10 minutes or until all of the sugar has been dissolved (test this by rubbing the meringue mixture between your fingertips and ensuring it is smooth). Mix the vinegar and cornflour in a cup and stir it into the egg whites.

Spoon dollops of meringue mixture onto the prepared circle on the baking paper as below:5xNnVspLSUuZc9DoPgiObg_thumb_d68

Transfer to the oven and immediately reduce the temperature to 140°C (120°C fan-forced). Bake the pavlova for 1 hour–1 ¼ hours, until the outside is hard but still white. Turn the oven off, prop the oven door open with a matchbox and leave the pavlova inside for an hour to cool and dry.

To assemble, whip the cream, vanilla and icing sugar until thickened. Gently spread over the top of the wreath and top with fruit and mint leaves. Enjoy!

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Recipe adapted from Mary Berry’s Christmas Pavlova recipe on BBC Food.

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Chocolate Berry Meringue Nests

These meringue nests are the perfect conclusion to a summer dinner party or BBQ. They are light, flavoursome and not too sweet when paired with fresh berries and whipped cream. I especially love that they look like you’ve gone to a lot of effort (when they’re really very simple to make) and they don’t heat up the house too much while baking!

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Ingredients (makes 4)
3 egg whites
¾ cup (165g) caster sugar
1 ½ teaspoons vanilla essence
1 tablespoon dark dutch cocoa powder
300ml thickened cream, whipped
Fresh berries, to decorate (I used strawberries, raspberries and blueberries)

Method
Preheat oven to 120 degrees C (~100 degrees C fan-forced). Line a large oven tray with baking paper.

Beat egg whites in a medium bowl with an electric mixer or mixmaster until soft peaks form. Add caster sugar, a tablespoon at a time, beating until the sugar dissolves between each addition. Add in vanilla essence and cocoa powder.

Divide the meringue mixture into 4 roughly equal sized dollops on the baking tray, and spread into circles approximately 11cm in diameter.

Bake in the oven for approximately 45 minutes or until meringues are firm. Turn off the oven and let meringues cool for 5 minutes, before letting them cool completely with the door ajar.

Top meringues with whipped cream and berries. Enjoy!

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Adapted from ‘Chocolate Berry Meringues’ in The Australian Women’s Weekly cookbook ‘Best Food’, 2005 reprint.

Bûche de Noël (Chocolate Yule Log)

Happy Christmas Eve everyone! Today I’m sharing with you an incredibly easy yet delicious cheat’s version of the classic French Christmas dessert – Bûche de Noël.

For a traditional pudding-hater like myself, Christmas dessert has never brought much joy. Sure, you can smother your piece of pudding in custard (which I do) and that helps a bit, but somehow the fruity-boozy flavour that I hate so much still overpowers it. Anyway, fortunately I’m not the only pudding-hater in my family and so last year Mum made this Bûche de Noël (chocolate yule log) in addition to the pudding for dessert. This yule log is sweet (but not overly so) and very light – perfect for a hot summer’s day. It proved so popular last year that we’ll be making it again this year 🙂

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Ingredients (Serves up to 12)
1x 250g packet Arnott’s chocolate ripple biscuits (or equivalent)
600ml thickened cream
1 tspn caster sugar
1 tspn vanilla essence
20g cocoa powder
Grated chocolate, to decorate
Spearmint leave lollies, to decorate
Raspberries, to decorate

Method
Using an electric mix, mix cream, sugar and vanilla together until stiff.

Fold in the cocoa until combined.

Spread a small amount of the cream along a long, rectangular serving plate to make a base. Spread 1 biscuit with 1 ½ teaspoons of cream and then top with another biscuit. Top with another 1 ½ teaspoons of cream and then place biscuits on their side onto the cream base on the serving platter.

Repeat until all biscuits have been used, to form a log.

Spread remaining cream over entire log, reserving a small amount for the branch.

Cover loosely with foil and refrigerate for at least 6 hours to set.

Just before serving, cut cake diagonally about a quarter of the way in and use that piece as a branch off the main log.

Patch it up with the remaining cream so it looks attached.

Use a fork to make some lines along the branch to look natural and then sprinkle with grated chocolate.

Decorate with some raspberries and spearmint leaves and serve. Enjoy!

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Adapted from Arnott’s ‘Bake and Create’ Recipe booklet.

Celebration Sponge Cake

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I made this sponge cake over the weekend for my Grandma’s 80th Birthday. I really wanted to make something special as it is widely accepted that my Grandma is one of the most amazing humans on the planet (really, she’s exceptional). This cake looked amazing, tasted delicious and is very adaptable – you can use any fruit that’s in season to put on top, and fill it with anything you like. If I was in a rush I would even be inclined to buy a sponge cake, cut in half and decorate it to get the effect with minimal time and effort.

Ingredients
For the sponge: 
3 eggs, separated
1 cup caster sugar
½ cup cold water
1 teaspoon vanilla extract
2 teaspoons baking powder
1 cup plain flour
1 tbsp cornflour

For the sweetened, thickened cream:
500ml thickened cream
Icing sugar (to taste)
Vanilla extract (to taste)

For the jam: https://bakerholicsanonymous.wordpress.com/recipes-2/frostings-icing-condiments/raspberry-jam/, alternatively you can use store bought (but it is likely to be sweeter)

For decorating: 
2 punnets fresh strawberries
1 punnet fresh raspberries
1 punnet fresh blueberries
1 pomegranate
Fresh mint

For the macarons: https://bakerholicsanonymous.wordpress.com/recipes-2/cookies-biscuits-macarons/raspberry-macarons/ (with the raspberry jam to sandwich)

Method
Make the raspberry jam according to instructions.

If desired, make the macarons according to instructions. Sandwich with some of the jam.

For the sponge: 

Preheat oven to 160°C (fan-forced). Grease two 20cm round, shallow tins and line the bases with baking paper.

Use electric beaters to beat the egg yolks, sugar, water, and vanilla for approximately 10 minutes, until very pale and thick. Wash the beaters and then, in a separate bowl, beat the egg whites and baking powder until stiff peaks form.

Fold the sifted flours into the yolk mixture and then gently mix in the egg whites.

Divide evenly between the tins and bake for 20 minutes or until springy in the centre and the cake has come away from the sides of the tins.

Gently turn cakes, face up, onto wire cooling racks with clean tea towels on them (this stops the wire from denting your cakes). Leave to cool entirely.

For the Cream

Add cream, icing sugar (to taste) and vanilla extract (to taste) into a large stick blender/master container (or bowl) and blend until the cream is very thick.

To Assemble 

Lay one of your sponges top-down on your serving platter.

Spread with raspberry jam (or desired filling).

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Spread a generous layer of whipped cream on top.

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Top with strawberry slices, chopped evenly.

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Gently place the other sponge, top-side up onto the cake.

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Top liberally with cream and spread it evenly, right out to the edge (but not down the edge, you still want to see the cake).

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Top with fruit and mint leaves (the more the better often for aesthetics – and flavour!) And, if desired, place macarons with a blob of cream and a raspberry on top, evenly around the cake.

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Enjoy!

Recipe from Grandma

Berry Coulis

Delicious with a vast array of desserts, a tangy berry coulis is a simple way to add depth and decadence to desserts.

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Ingredients
500g berries of your choice (defrosted)
1 ½ tablespoons icing sugar
3 tablespoons water

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Method
Combine ingredients in a large stick blender beaker.

Blend with a stick blender until liquid and add extra water until desired consistency is reached.

For a seed-free coulis, push the mixture through a fine sieve.

Transfer to a serving jug.