Sponge Layer Cake with Jam & Cream

I have made butterfly cakes before, and loved them, but it wasn't until a friend at work brought in butterfly cakes with "Mascarpone Cream" that I had the urge to make them again - but BETTER! I even decided to use an entirely different recipe for the sponge to experiment a little. As I was mixing the ingredients and getting ready to start the actual 'baking' process I realised that we hadn't unpacked all of my baking trays - including all my muffin and cupcake pans! :( So rather than go digging in the shed I decided to make a sponge layer cake instead.

I poured the batter into two of my cake tins and put them in the oven.  They didn't seem to be cooking right so I assumed the whole thing was going to be a flop.  I didn't mind that much though because in my mind the cake was only a means to an end - to have jam and mascarpone cream.....mmmm....

Once I took the cakes out of the oven, turned them out and let them cool I assembled them with a generous helpings of that delicious cream.  I cut a slice each for my mum and me and we devoured them with a cup of tea.  The cream was perfect, just the right amount of jam and surprisingly the cake was great too!  The next morning a cut the cake up into quarters, one quarter for Aaron - my trusty 'baking tester', one for the McCauls, and one for mum/at home.  I ended up not being able to give Aaron his share so mum took it with her to work instead.   Reports back from Trud revealed that she really loved the sponge cake and that sponge is apparently hard to make?! :S So that was definitely an unexpected surprise! :D  All in all, not a bad recipe...if you're in the mood for something plainer and cream...

Sponge Layer Cake with Jam & Cream

Sponge Mix

Ingredients:

• 115g butter
• ½ cup caster sugar
• 1 tsp vanilla essence (1/2 tsp vanilla extract)
• 2 large eggs, lightly beaten (I forgot to lightly beat them and it worked anyway)
• 1 ½ cups SR flour, sifted
• ½ cup + 1 Tbsp milk

Method:

1. Preheat oven to 180 and line two round cake tins with baking paper and non-stick spray
2. Beat butter, sugar and vanilla with an electric mixer light and creamy.
3. Gradually mix in eggs.
4. Add the flour and milk alternating between the two.
5. Divide mixture evenly between the two baking trays and bake till a skewer inserted comes out clean – they should spring back when touched.
6. Turn out onto cooling racks and let cool completely before assembling.

Filling:

• ½ cup thickened cream
• ½ cup mascarpone cheese
• 1 tsp vanilla essence
• 3 tbsp caster sugar
• Strawberry jam

Method:

1. Whip ingredients until soft peaks form.
2. Keep cold/refrigerated until spreading onto the sponge cake.

Assembly:

1. Place one sponge cake on a large plate then spread strawberry jam evenly across the top – as much as you desire.
2. Evenly spread the mascarpone cream over the top of the jam, to about 3cm from the edge of the cake – sparing one spoonful of cream.
3. Place the other sponge cake on top, do not press down firmly or cream will be pushed out the sides of the layers.
4. Dollop the remaining spoonful of cream on top, with a teaspoon of jam.
5. Dust with icing sugar and serve. Best with a cup of tea.

Love in Baking, Passionate Baker! 2:D

Aunty Rel's Chocolate Caramel Slice

There is an ongoing tradition between my Aunty (great Aunty) and my mum for as long as I can remember that we make my Aunty a decorative box of some sort and she bakes us a tray of her famous Chocolate Caramel Slice.  For several years my mum was able to celebrate the fact that all of us kids were too young, and perhaps too stubborn, to try the slice and therefore mum had the luxury of having the whole lot to herself.

It wasn’t until one year when mum placed about half of the batch in the freezer, and I tried a slice semi-defrosted that mums’ luck would change.  From the second my teeth sunk into that anzac biscuit-like base, sweet caramel filling and smooth chocolate topping I was addicted!  The only problem with this amazing slice is that you can’t just have one piece!  It’s sooooo morish it can almost be sickly, but by the time you’ve finished one piece and attempt to walk away you can’t help but to have another – especially if it’s straight out of the freezer because then the sweetness doesn’t hit you till after!

Not long after I developed my ‘relationship’ with Aunty Rel’s slice, my youngest brother finally tried it – turns out he’s an even BIGGER ‘addict’ than both my mum and I combined!  So now, unfortunately mum has to share her Christmas tradition with 3 people.  As a result, after much begging, grovelling and bartering, I convinced my Aunty Rel to give me the recipe.  Unfortunately at the time she wrote it down for me I was unable to bake – I was moving house, finishing uni, all very hectic.  It wasn’t until I had settled down in our new ‘farmhouse’, with my new kitchen that is so perfect for baking, that I finally made the masterpiece that is Aunty Rel’s slice.

Prior to setting out to bake the unbakeable I was certain that it would be a failure.  Despite my pessimistic outset, the finished product resembled almost the same beautiful slice that my Aunty Rel had made us so many years in a row.  Although I’d eaten my fair share of the base mixture, condensed milk and melted chocolate/copha mix that were all leftover in the baking bowls – I still managed to have a ‘frozen’ piece just before bed that night.  It was definitely as good as I remembered and so dam addictive!

I separated the tray into a ‘work’ container, ‘home’ container and a ‘McCauls’ container.  I had promised my Aunty Trudy some of the slice right back when I’d first gotten the recipe off Aunty Rel – and considering Trud had been there watching me make the slice I couldn’t not send them up a container.

The lot I took into work lasted mere minutes, and it was declared (either directly or implied through the ample consumption that had taken place) that Aunty Rel’s slice was by far my best baked good that I had ever taken into work.  Unfortunately though, that also meant there were no left overs to take home or share with friends.  Another merit to the slices’ success was that everyone who had tried a piece demanded a copy of the recipe.  I wasn’t sure when I would have a chance to get the recipe up onto my blog, so I typed up the recipe from memory (surprisingly well) and emailed it out to them all.  I also sent a copy to Trudy, in hope we’d make it together next time.

Aunty Rel’s Chocolate Caramel Slice

Base:

• 1 Cup SR flour
• 1 Cup brown sugar
• 1 Cup coconut
• 125g melted butter

Method:

1. Preheat oven to 180 and line a baking tray.
2. Combine all dry ingredients then mix through the melted butter.
3. Press the mixture firmly into the baking tray and bake for approximately 10 minutes.  Do not bake for too long as the slice returns to the oven in the next step.
4. Remove from the oven and cool slightly.

 

Filling:

• 1 can condensed milk (400ml)
• 2 Tbsp golden syrup
• 1 Tbsp butter

Method:

1. Combine ingredients in a saucepan and bring to the boil over medium heat.
2. Stir constantly for approximately 5 minutes whilst boiling or until the caramel starts to crystallise and darken (forming small bubbles on the bottom of the saucepan).  Do not boil for too long or the caramel will burn or harden too much when set.
3. Pour caramel evenly over the base and return to the oven for a further 10 minutes.
4. Remove from the oven and let cool entirely.

Topping

• 150g milk chocolate (buttons)
• 20g copha

Method:

1. Melt ingredients, stirring constantly, in a bowl over a saucepan of boiling water (ensure that the boiling water is not touching the bowl).
2. Pour melted chocolate over the base and caramel and spread evenly.
3. Refrigerate till set.
4. Slice and serve.  This recipe is also suitable for freezing (I like mine best out of the freezer, slightly thawed).

Love in Baking, Passionate Baker! 2:D

Caramel, Ginger & Macadamia Slice

Ok so i've been pretty slack with the whole blogging thing lately...well not slack just too busy! i have managed to still bake though, so I guess this is back-blogging lol

I made this caramel slice purely because I wanted to prove to myself that I could make traditional caramel from scratch without burning it, and surprisingly I succeeded haha

When I took them into work everyone loved them, maybe not as much as usual, but a few people ate 4 or 5 pieces EACH so they must have been half decent.  I personally wasn't the biggest fan, the shortbread base wasn't quite right and the ginger was a good addition but the caramel topping just wasn't the flavour I was hoping for.

If you are looking for a less sweet caramel macadamia slice though, this is it =D

Caramel, Ginger & Macadamia Slice from Kidspot.com.au

Ingredients

Shortbread Base

• 275g plain flour
• 130g unsalted butter
• 1 Tbsp caster sugar
• 50ml cold water

Caramel, Ginger & Macadamia Slice before Slicing

Caramel Macadamia Top

• 200g unsalted butter
• 1 1/2 cups brown sugar
• 200g macadamia nuts
• 100g crystalized ginger, roughly chopped
• 1/4 tsp salt
• 2 Tbsp glucose syrup
• 1/4 cup maple syrup
• 3 Tbsp cream

Method

Base

1. Place the butter and flour into a food processor and process until they resemble find breadcrumbs.  With the motor running, drizzle in the cold water until it all comes together and forms a ball and you have no more water left.
2. Cover with glad wrap and rest in the fridge for 20 minutes.
3. Preheat oven to 180 and line a slice tray with baking paper.
4. Roll and press the dough into the slice tray.  Prick all over and bake for 25 minutes or until golden.

Caramel

1. In a small saucepan, melt the butter and place the macadamias in to simmer for 3 minutes.  Add the brown sugar, ginger, glucose syrup, maple syrup and salt.
2. Cook for 10 minutes, continually stirring.
3. Pour cream and cook further for 3 minutes.
4. Pour over the base and refrigerate until fully cooled.
5. Slice with a shard knife.

Note

Do NOT move away from the stove when stirring the caramel, as the moment you stop stirring it will burn on the base of the saucepan.  The ginger is an optional addition but gives a nice aftertaste and sort of bight.

Love in Baking, Passionate Baker! 2:D 

Melting Moments

Melting Moments

Ok so I made these on a Saturday (last Saturday!!!) with all intentions of taking them to work...unfortunately for the legal departments they didn't even last all of Sunday!

I've made Yo-Yo's before which are very similar to Melting Moments, but had never attempted these before.  The main difference between these two shortbread-type biscuits is that Melting Moments do not have custard powder in the shortbread.  I found this recipe to also result in a much softer biscuit than when I made the Yo-Yo's...

When I first looked at the recipe I was just going to follow the method as it was written but when I saw it read "place the flour in a medium bowl...then add everything else" my instincts told me something was wrong.  All bakers know that when you have egg, butter, sugar and flour -- flour is the NEVER the first thing to go in!  So I followed my gut feeling and whipped the butter and sugar together till it was fluffy then added in the egg and went from there.  I ended up with such a soft, crumbly and fluffy biscuit and was glad I didn't follow the recipe! (although sometimes this isn't always the smartest idea, like if you're making macaroons!!! lol)

The cream for the middle was so to die for, it had just the right amount of lemon juice and rind...I had to stop myself from eating it straight out of the bowl -- which got increasingly harder as the time passed waiting for the biscuits to cool.  I learnt the hard way when I made Yo-Yo's that you really can't be inpatient when you're icing them, because if you try to sandwich butter cream between hot or even slightly warm biscuits it is going to melt and make your bikkies soggy!!!! so DO NOT do it!!!!!

Melting Moments

Ingredients:

Biscuits

• 250g butter
• ½ cup (80g) icing sugar mixture
• 1 teaspoon vanilla extract
• 1½ cups (225g) plain flour, sifted
• ½ cup (75g) cornflour, sifted

Butter cream

• 80g butter
• 2/3 cup (110g) icing sugar mixture
• 1 teaspoon finely grated lemon rind
• 1 teaspoon lemon juice 

Method:

1. Preheat oven to 180⁰ and line baking trays with baking paper and non-stick spray.
2. Beat the butter and sugar together in a medium bowl.
3. Add the vanilla extract and the sifted flours.
4. Spoon small dollops of the mixture onto the baking trays, then press down lightly with a fork.
5. To make the butter cream, beat the butter and icing sugar together, lemon rind and lemon juice together.
6. Once the biscuits have cooled completely choose two that are of similar size and spoon a decent dollop of cream onto one.
7. Lightly press the other biscuit on top and sit aside to set.
8. Great with a cup of tea!!!! (and extra cream!)

Love in Baking, Passionate Baker! 2:D 

Pancake Manor

I had a friend from Mackay come stay for the weekend and among the many fun and exciting things we did (some of which I hadn’t even done in Brisbane yet!!!) we went to the Pancake Manor.  It was Brodie’s idea, and it just so happened to be one of the BEST ideas he had ever had!

Early Saturday morning, after Brodie, my mum, my brother Jarrod and I drove in circles around the one way streets of the Brisbane CBD for 20 minutes, we finally found a park (in a loading zone).  As we walked into the doors under the ‘Pancake Manor’ sign we found ourselves inside what appeared to be an old church.  The ceiling seemed to go for miles, large timber banisters rose to a peak in the centre of the enormous room.  There were old-style chandeliers hanging everywhere with large polished wooden tables and wooden booths.  In the centre of the room was the bar, which had more timber edging and stained glass panes than you can imagine.  Basically, the atmosphere was amazing, all before we’d even sat down.

As the four of us sat in our booth and opened our menus you could see the excitement in each of our eyes.  Majority of the menu items had photos along side them, the dessert choices especially!  Whilst the Pancake Manor also has savory crepes, main meals such as steak and chicken, our main desire in coming here was to get one of their famous pancake dessert stacks.

Strawberry Patch:

Strawberry Patch

As per usual, I was completely indecisive and was only able to come to a decision on the grounds that mum shared some of hers with me in exchange for some of mine.  So I ended up ordering the Stawberry Patch which consisted of 2 fluffy buttermilk pancakes, strawberry coulis, a generous dollop of fresh cream and a scoop of ice-cream to top it all off.

The strawberries were so fresh, with an amazing flavour.  The way they had been sautéed left an amazing syrup, but I do have to say that it did need a little more on the syrup side as it ran out a little too fast.  Next time I’d probably get a sauce or syrup on the side I think. 

Bananarama:

Mum opted for the Bananrama (I think that’s what it was called).  In hindsight I probably should have gone for this option, as I’m a huge fan of Banana and butterscotch sauce, but as mum and Brodie were ordering this one I felt like one of us should get something different.

Bananarama

The Banarama consisted of 2 fluffy buttermilk pancakes, 2 whole (might I say of generous size!) bananas split lengthways then grilled to perfection, a homemade butterscotch sauce, a generous dollop of cream and then a scoop of ice-cream of top.  I think all the pancakes were also sprinkled with icing sugar, for that final touch.

Brodie also got the Bananarama but despite his ‘manliness’ he was unable to finish even half!  Mum and I were the true winners of the day!

I ended up trading half of mine for half of mum’s, the bananas were to die for and the butterscotch sauce so creamy, the perfect consistency and flavour.  It was just to die for!  Next time I think I’d probably order the Bananarama and then add a serving of strawberries or strawberry coulis to it.  That would make the whole meal just perfect!

Pancake Stack:

Pancake Stack

My youngest brother Jarrod likes his food a little more simple than the rest of us so he went for a two stack with good old whipped butter and maple syrup.  His also came with cream and ice-cream but he was happy with just the whipped butter and the syrup.  Probably not such a bad thing when you think about calories!!!

I was able to con him into giving me a drizzle of the maple syrup, and I have to say that it was probably the best maple syrup I’ve ever had!  The Pancake Manor sure doesn’t lack quality with their ingredients in any regard.  His didn’t last very long though, it was gobbled up in minutes. The prices weren’t too bad for the meals either…Most of the pancake desserts (which were the ones that came with all the extras and fancy things) ranged from $12-14.  

We enjoyed the experience so much that we’ve booked to have my other brothers 18^th dinner there at the end of March.  Can’t wait to see what everyone orders that night!

Remnants of a Strawberry Patch

Love in Baking, Passionate Baker! 2:D

Butterfly Cakes

Butterfly Cake

I had a request from my new team leader in the legal department I’m working in for butterfly cakes.  To be honest, I’ve never made them before, which is a bit strange considering I absolutely love anything with jam and fresh fluffy cream!  

These were so good…not as heavy or sickly sweet as some of the caramel, chocolate and toffee things I’ve made, which was a nice change.  Goes down well with a cup of tea.

I’m a fiend for having a lot of jam with my cream…so I put extra jam on the ones I knew I was going to eat, but it’s really your own preference how much or how little you want.  

When I took them into work it was great to see that as people bit into them, they discovered a jam surprise on the inside.  Some even used that phrase!!!  The wings were the best part, scooping up the jam and cream….droooool…

Definitely worth a try if you like light, fluffy, jam and cream!

Butterfly Cakes 

as adapted from Women's Weekly 'Easy Cupcakes by Colour'

Vanilla Butter Cake:

• 1 cup (150g) sifted SR flour
• 90g softened butter
• 1 teaspoon vanilla extract
• ½ cup (110g) caster sugar
• 2 eggs
• 2 Tbsp milk

Method:

1. Preheat oven to 180⁰ and line a muffin tray with patty/cup cake cases, spraying lightly with non-stick spray.
2. Beat butter and sugar till light and creamy.
3. Add one egg at time, mixing well after each addition.
4. Add the milk and extract.
5. Gradually add the sifted flour, mixing till combined.  Do not over mix.
6. Fill each patty case about half way, depending how big you want each to be.
7. Bake for 10-15 minutes, or until they spring back on the top when touched.  They should have a little bit of colour/browning on top but not too much.
8. Set the patty cakes onto a cooling tray, cool completely before filling (I cooled over night).

Filling:

• Strawberry jam
• 600g thickened cream
• Caster sugar (to taste)
• Icing Sugar

Method:

1. Beat the cream and caster sugar till the cream thickens, and is light and fluffy. 
2. Add enough sugar to your own taste/sweetness.
3. Once the cakes have cooled, cut a small round hole in the top about 2-3cm deep in the top of each cake.
4. Fill the hole with half a spoon of jam and a spoonful of cream (more or less depending on your own taste).
5. Cut the circle cake cut outs in half then place them into the cream like butterfly wings.
6. Sift icing sugar over the top of the cakes.

Love in Baking, Passionate Baker! 2:D

Banana, Date & Walnut Slice with Lemon Icing

Lemon Icing Running off the Slice

The first time I baked this I took a pasquillion photos of each step of the process…Then the next day when I was all motivated to post it on my blog I went to upload my photos and realised—my dam memory card wasn’t in my camera when I took all the photos!!!! 

The only good thing to come from taking phantom photos was that I got to make this amazing slice/cake AGAIN!  I know I’m probably a little bias but this would have to be one of—not wait, maybe even my actual favourite—thing I’ve ever baked…

To test whether I was just too biased I took the second lot into work with me and the critics loved it!  The massive container I took in came home empty at the end of the day…I even got a few page view out of it!!! =D

But seriously, this slice is amazing…it has more of a cake texture, very moist and fluffy but still has enough depth and denseness to it to make it delicious!  I think the bananas and dates give it most of its moistness and I tended to put in a little extra banana both times I baked it.  I even cheated with the icing and used bottled lemon juice instead of a fresh lemon—you couldn’t even tell!

  

Banana, Date & Walnut Slice with Lemon Icing 

Recipe adapted from ninemsn.com

Ingredients:

The First Piece

• ½ cup (80g) seeded, coarsely chopped dried dates
• ¼ cup (60ml) water
• 1 tblsp golden syrup
• 90g butter
• ½ cup of white sugar
• ¼ cup of brown sugar
• 1 cup (150g) self-raising flour, sifted
• ½ tsp ground nutmeg
• ½ tsp cinnamon
• ¾ cup (45g) rolled oats
• 1/3 cup mashed bananas
• ¾ cup of roughly chopped walnuts

Lemon Icing:

• 2½ cups (400g) icing sugar (mix of pure & soft)
• 30g softened butter
• 2 tablespoons lemon juice
• 1 tablespoon water, approximately
• Extra walnuts

Method:

1. Preheat oven to 180⁰. Spray and line a slice tin with baking paper.
2. Combine dates, the water and golden syrup in a small saucepan and bring to a boil. Simmer, uncovered, for 2 minutes or until slightly thickened, then cool.
3. Beat the butter and sugar in a small bowl with an electric mixer until combined. Stir in sifted flour, nutmeg, cinnamon, date mixture, oats, walnuts and banana.
4. Spread the mixture evenly over the base of the prepared tin.
5. Bake in a moderate oven for about 30 minutes or until a skewer comes out relatively clean.  You want it to still be a little squishy to the touch.  Cool.

Lemon Icing Method:

1. Sift the icing sugar into a small heatproof bowl.
2. Stir in the butter and juice, and enough water to give a stiff paste.
3. Stir over pan of simmering water until spreadable OR if you’re like me, just chuck it in the microwave for 20 seconds.
4. Spread the slice with the lemon icing and sprinkle with sprinkle with the extra walnuts.
5. Eat it while it's still a little warm (if you were inpatient when you put the icing on! hehe)

Love in Baking, Passionate Baker! 2:D