Posted by Basanaki – - Photography by Alan Benson Made popular by New York’s Waldorf Astoria hotel, these cakes are five star. Simple to make yet spectacular as a centrepiece, these red velvet cakes with cream cheese icing are luxurious.To prep 30 min - To cook 25 min - 18 Cupcakes Ingredients: 350g (2 1/3 cups) plain flour 2 tbs cocoa powder 1 tsp bicarbonate of soda 1 tsp baking powder 315g (1 1/2 cups) caster sugar 250ml (1 cup) buttermilk 185ml (3/4 cup) vegetable oil 2 eggs 3 tsp red food colouring 2 tsp white vinegar Dollar Sweets Fairy Fives sprinkles, to decorate frosting 250g pkt cream cheese, at room temperature 100g butter, at room temperature 195g (1 1/4 cups) pure icing sugar, sifted 1 tsp vanilla extract Preparation method: 1) Preheat oven to 180°C.
Posted by Basanaki – - Photography by Craig WallMaster the art of making whoopies with these little beauties that combine a hit of coffee with rich and creamy white chocolate.To prep 30 min - To cook 20 min - 25 WhoopiesIngredients:125g butter, softened 3/4 cup (155g) firmly packed brown sugar 1/4 cup (55g) caster sugar 1 egg 2 teaspoons instant coffee 3 teaspoons boiling water 2 cups (300g) plain flour 1 teaspoon bicarbonate of soda 1/2 cup (125ml) buttermilk Cocoa powder, to dust White Chocolate Ganache: 180g white chocolate, finely chopped 1/2 cup (125ml) thickened cream 20g butter, chopped Preparation method: 1) To make the white chocolate ganache, place the chocolate in a medium heatproof bowl. Combine the cream and butter in a small saucepan over high heat.
Posted by Basanaki – - Ingredients:400g butter, softened 2 cups (400g) brown sugar 4 eggs 1 1/2 cups (225g) plain flour 1 cup (150g) self-raising flour 1 cup (95g) Cadbury Bournville cocoa 1/2 tsp bicarbonate of soda 1 cup (250ml) milk 2 teaspoons instant coffee powder 1/3 cup (80ml) boiling water Chocolate icing:250g butter, softened 3 cups (450g) icing sugar mixture 2/3 cup (70g) Cadbury Bournville cocoa 1/4 cup (60ml) milk Preparation method: Preheat oven to 180°C. Grease and line the base and sides of two 20cm round cake pans with baking paper.Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, one at a time, beating well between each addition
Posted by Basanaki – - Prep 20 mins - Cook 55 mins - 16 Piece Ingredients: 1/2 cup (1 stick) unsalted butter, plus more for baking pan 1 cup all-purpose flour (spooned and leveled) 1/3 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon fine salt 1 1/4 cups sugar 1/2 pound bittersweet chocolate chips (1 1/2 cups) 3 large eggs 1 teaspoon pure vanilla extract 32 miniature chocolate peppermint patties, such as York Candy eyes, chocolate chips, and icing pens, for decorating Directions: 1) Preheat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line with parchment paper, leaving a 2-inch overhang on all sides.
Posted by Basanaki – - Photography by Cath Muscat Get into the Halloween spirit with these fright night witch’s hat cookies. To cook 1:20 - Makes 12 Ingredients: 2/3 cup plain flour 1/4 cup firmly packed brown sugar 2 tablespoons cocoa powder 60g butter, chopped 1 egg yolk 375g packet milk chocolate melts, melted 12 mini ice-cream cones 1/3 cup M&Ms minis Directions: 1) Process flour, sugar, cocoa and butter until mixture resembles fine breadcrumbs. Add egg yolk.