Month: January 2023

Ingredients

• 250g self-raising flour
• 50g cocoa powder
• ½ tsp bicarbonate of soda
• 250g dark chocolate, broken into pieces
• 250g light muscovado sugar
• 250g unsalted butter, softened
• 4 eggs
• 1 tsp vanilla extract
• 10 Oreos, to decorate

OREO BUTTERCREAM

• 12 Oreos
• 250g unsalted butter, softened
• 500g icing sugar
• 1-2 tbsp whole milk

Method

1. Heat the oven to 180C/fan 160C/gas 4 and line three 20cm loose-bottomed cake tins. Stir together the flour, cocoa and bicarb in a bowl. Melt the chocolate, sugar and butter with 100ml of water in a pan until smooth, then leave to cool.
2. Once cooled, transfer to a mixing bowl and whisk in the eggs one by one, until combined, followed by the vanilla extract. Slowly whisk the wet ingredients into the dry ingredients and stir until fully combined. Divide equally between the three cake tins and bake for 20-25 minutes or until risen and firm to the touch. Leave to cool completely in their tins.
3. To make the Oreo buttercream, blitz the Oreos in a food processor to fine crumbs. Tip the butter into a large bowl and, using an electric whisk, beat until really light and fluffy. Add the icing sugar, a spoonful at a time, whisking well in between, until you have a really light buttercream. Add the Oreos and whisk again. Add a little milk to loosen if it is thick.
4. Put one of the sponges on a cake stand or plate and, using a palette knife, spread over a thick layer of icing, then repeat with the other sponges. Spread a layer of icing over the sides. Push the Oreos into the top of the cake to decorate and cut into slices to serve. Will keep for three days in an airtight container.

Ingredients

• 1 pint raspberry sorbet
• 1 pint raspberry ice cream
• 1 pint strawberry frozen yogurt
• 1 pint strawberry ice cream
• 1 pint vanilla ice cream
• 4½ cups whipped topping or whipped cream

Directions

1. Place a 12-inch springform pan on a parchment-lined baking sheet.

2. Start with the darkest color of ice cream. Soften the ice cream at room temperature for about 5 minutes, then dump it into the springform pan. Using a spatula or spoon, spread the ice cream into an even layer in the base of the pan.

3. Spoon about 3/4 cup of the whipped topping onto the ice cream and spread it into an even layer. Place the pan in the freezer for 15 to 20 minutes or until the layer is firm to the touch.

4. Remove the pan from the freezer and repeat steps 2 and 3 with the next color of ice cream, one shade lighter: Soften the ice cream, spread it into an even layer on top of the first one, then add another ¾ cup whipped topping, spread it into an even layer and freeze until firm.

5. Repeat this process with the remaining pints of ice cream and whipped topping (reserve 1½ cups whipped topping for step 7), finishing with the lightest color of ice cream as the top layer. Freeze the cake until it’s very firm, at least 2 hours or up to overnight.

6. When the cake is very firm, remove the outside of the springform pan. It can help to let the cake sit at room temperature for 10 to 15 minutes to warm up a little, or you can dip the pan briefly in warm water.

7. When the cake is unmolded, frost it with the reserved 1½ cups whipped topping. Freeze the cake until ready to serve. Dip a knife into warm water before slicing.

Ingredients:

• 500g butter, softened
• 1 1/2 cups caster sugar
• 1 1/2 tbsp vanilla extract
• 6 eggs
• 4 2/3 cups self-raising flour
• 1 1/2 cups milk
• 2 cups assorted lollies (see Notes)
• 141.7g packet Wonka Rainbow Nerds
• 2 x 150g tubs rainbow choc chips
• 2 tbsp hundreds and thousands

Vanilla buttercream icing

• 250g butter, softened
• 2 tsp vanilla extract
• 3 cups icing sugar mixture, sifted

Ingredients:

1. Preheat oven to 180C/160C fan-forced. Grease 2 x 7cm-deep, 20cm round cake pans. Line base and sides with 2 layers of baking paper.
2. Using an electric mixer, beat 1/2 the butter, 1/2 the sugar and 1/2 the vanilla for 5 minutes or until light and fluffy. Add 3 eggs, 1 at a time, beating until just combined after each addition. Gradually beat in 1/2 the flour and 1/2 the milk, in batches, until just combined.
3. Divide mixture evenly between prepared pans. Bake for 40 minutes or until a skewer inserted into the centre of 1 cake comes out clean. Stand in pans for 10 minutes. Turn, top-side up, onto baking paper-lined wire racks. Cool completely.
4. Repeat process with remaining butter, sugar, vanilla, eggs, flour and milk, to make another 2 cakes.
5. Make Vanilla buttercream icing: Using electric mixer, beat butter and vanilla for 5 to 7 minutes or until light and fluffy. Gradually beat in sugar, 1 tablespoon at a time, until well combined.
6. Trim tops of cakes so they are flat and the same thickness. Cut a 10cm round from the centre of 2 cakes (see Notes). Remove and discard centres.
7. Place 1 whole cake on a serving plate. Spread 1/4 cup of buttercream icing over top of cake. Top with 1 cut cake. Spread 2 tablespoons icing over top of cake. Top with remaining cut cake. Spread top and inside the hole with 1/4 cup icing. Spoon enough assorted lollies into the centre of cake to fill to the top of the hole. Top with remaining cake. Spread remaining buttercream icing over top and side of cake.
8. Combine Nerds, choc chips, and hundreds and thousands in a bowl. Press all over top and side of cake to cover.

Ingredients:

• 2 pkts raspberry jelly crystals
• 60g butter
• 1/2 cup caster sugar
• 1 tsp vanilla essence
• 1 Coles free range egg
• 1 cup self-raising flour
• 1/2 cup milk
• 2 cups Coles desiccated coconut

Instructions:

1. Make jelly according to packet instructions. Place in the fridge for about 1 1/2 hrs, or until slightly thickened (it should be like unbeaten egg white).
2. Preheat oven to 180C or 160C fan. Grease 2 non-stick, 12-hole, shallow patty tins (2 tbsp capacity each hole). With electric beaters, beat butter, sugar and vanilla until creamy. Add egg and beat to combine.
3. Sift flour over mixture and gently fold in the milk. Spoon batter into prepared tins and bake for about 8 mins, or until risen, golden brown and firm to a gentle touch. Stand in the tin for 3 mins, then turn out onto a wire rack. Cool completely.
4. Spread coconut on a plate. Working one at a time, dip a cake in the jelly, letting it soak in slightly. Drain off excess, then roll in coconut to coat. Place on a tray. Repeat with remaining cakes, coconut and jelly and refrigerate for 1 hr, to set.

Ingredients:

• 210g (6 cups) puffed rice
• 85g (1 cup) desiccated coconut
• 30g (1/4 cup) cocoa powder, sifted
• 185ml (3/4 cup) coconut oil
• 150g (1/2 cup) Nutella
• Toasted coconut flakes, to serve

Nutella topping

• 75g (1/4 cup) Nutella
• 2 tsp coconut oil
• Select all ingredients

Instructions:

1. Combine the puffed rice and desiccated coconut in a large bowl.
2. Place the cocoa powder, coconut oil and Nutella in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir until the Nutella melts and the mixture is smooth.
3. Pour the Nutella mixture over the puffed rice mixture and use a spatula to stir until evenly combined. Transfer two-thirds of the puffed rice mixture to a round 26cm (base measurement) fluted tart tin with removable base, pressing gently but firmly into the side and edge of the tin. Pile the remaining puffed rice mixture over the top and press down gently to compact.
4. Place in the fridge for at least 6 hours or until completely set (it may look like it is set sooner, but it takes at least 6 hours for the centre of the crackle to set).
5. For the Nutella topping, place the Nutella and coconut oil in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir until the Nutella melts and the mixture is smooth. Pour the topping over the crackle cake. Sprinkle with coconut flakes.