Categories
5. Kids Special

Party cake

INGREDIENTS

  • 240g unsalted butter
  • 350g caster sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 3 cups (450g) self-raising flour, sifted
  • 1 1/2 cups (375ml) full-fat milk

ICING

  • 4 cups (600g) icing sugar, sifted
  • 60g unsalted butter
  • 1 teaspoon vanilla extract
  • About 1/2 cup full-fat milk
  • 3 food colourings (optional)
  • Shredded coconut, toasted, to decorate

METHOD

  • 1.Preheat the oven to 180°C. Grease and line the bases of 12cm, 18cm and 23cm round cake pans (see note).
  • 2.Beat the butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition. Fold in spoonfuls of flour alternately with milk until just combined. Do not over-beat. Divide mixture between cake pans and place in oven. Bake 12cm cake for 30-35 minutes, 18cm cake for 35-40 minutes and 23cm cake for 40-45 minutes (or until a skewer inserted in each centre comes out clean). Turn out cakes onto a wire rack and allow to cool. Place on a board and make a hole in centre of each with pastry cutters.
  • 3.For icing, beat together icing sugar, butter, vanilla and enough milk to make a creamy consistency. Divide between 3 bowls – you’ll need about 3/4 cup for the smallest cake, 1 1/4 cups for the middle cake and 2 cups for the large cake. Stir a few drops of food colouring into each bowl, if desired. Spread icing over cakes and sprinkle with coconut. Place on a three-tiered cake stand and serve.
Categories
5. Kids Special

Cannoli cupcakes

INGREDIENTS

  • 2 1/2 cups (375g) plain flour
  • 1 tsp baking powder
  • 1 1/2 cups (330g) caster sugar
  • 2 eggs
  • 1 1/2 cups (375ml) sunflower oil
  • 1 tsp white vinegar
  • 2 tsp vanilla extract
  • 1 cup (250ml) buttermilk
  • Chopped pistachios and chopped dark chocolate, to serve

CANNOLI ICING

  • 500g fresh ricotta, drained
  • 1/2 cup (110g) caster sugar
  • 1 tsp vanilla extract
  • 300ml pure (thin) cream, whisked to stiff peaks

METHOD

  • 1.Preheat the oven to 180°C and line two 12-hole cupcake pans with paper cases.
  • 2.Sift the flour, baking powder and sugar together into a large bowl. In a separate bowl, whisk the eggs, oil, vinegar, vanilla and buttermilk together until combined. In 2 batches, add the egg mixture to the flour mixture and beat with electric beaters until smooth.
  • 3.Fill paper cases three-quarters full with batter, then bake for 20-25 minutes until lightly golden and a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.
  • 4.For the cannoli icing, whiz the ricotta, sugar and vanilla in a food processor until smooth. Transfer mixture to a bowl and fold in the cream until combined.
  • 5.Spoon ricotta icing onto the cooled cupcakes, then scatter with pistachios and chocolate. Serve immediately
Categories
5. Kids Special

Sandcastle birthday cake

INGREDIENTS

  • 560g unsalted butter, softened
  • 450g caster sugar
  • 2 teaspoons vanilla extract
  • 8 eggs
  • 3 cups (450g) self-raising flour
  • 2 cups (300g) plain flour
  • 1 1/2 cups (375ml) milk
  • Chocolate shells, coloured sprinkles, to garnish

ICING

  • 2 eggwhites
  • 1 tablespoon lemon juice
  • 250g icing sugar, sifted

METHOD

  • 1.Preheat the oven to 180°C.
  • 2.Grease a 26cm cake pan and line the base with baking paper. Grease and line the base of seven 150ml dariole moulds.
  • 3.Beat the butter and sugar until light and fluffy, add the vanilla, then add the eggs one at a time, beating well after each addition. Fold in the flours and milk, then use to fill each of the dariole moulds to three-quarters full.
  • 4.Spread the remaining mixture in the prepared cake pan.
  • 5.Bake the small cakes in the oven for 20 minutes until golden. Cook the larger cake for 45 minutes, then reduce the heat to 160°C and bake for a further 10 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow all cakes to cool in the pans for 10 minutes, then turn out on a wire rack to cool completely.
  • 6.To make the icing, whisk the eggwhites until foamy, add half the lemon juice and slowly beat in the icing sugar. Add a little more lemon juice if the icing is too thick.
  • 7.When ready to serve, place the larger cake onto a serving plate and spread with three-quarters of the icing. Use the remaining icing to decorate the tops of the smaller cakes, then arrange them on top of the larger cake. Arrange the chocolate shells around the perimeter of the larger cake. Sprinkle all the smaller cakes with the coloured sprinkles and place a candle on top of each.
  • 8.Place a flag in the small cake in the middle.
Categories
5. Kids Special

Upside-down pineapple cake

Ingredients

  • 30g unsalted butter, melted
  • 60g (1/3 cup, lightly packed) brown sugar
  • 300g fresh pineapple, peeled, cut into 5mm-thick slices
  • 3 eggs, separated
  • 215g (1 cup) caster sugar
  • 1 tsp vanilla essence
  • 150g (1 cup) plain flour
  • 1 tsp baking powder
  • 80ml (1/3 cup) pineapple juice
  • Whipped cream, to serve
  • Fresh strawberries, washed, hulled, to serve
  • Select all ingredients

Instructions

  • Step 1 Preheat oven to 180°C. Brush the base and side of a 23cm fluted ring pan with butter. Sprinkle brown sugar over base of pan. Place pineapple, slightly overlapping, over sugar.
  • Step 2 Use an electric beater to beat the egg yolks, sugar and vanilla in a large bowl until pale and creamy. Sift in the flour and baking powder. Beat until just combined. Gradually beat in the pineapple juice.
  • Step 3 Use a clean electric beater to beat the egg whites in a clean, dry bowl until stiff peaks form. Fold one-quarter of the egg white into the egg yolk mixture. Fold in remaining egg white, in 3 more batches.
  • Step 4 Spoon the mixture over the pineapple and smooth the surface. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Run a flat-bladed knife around the inside edge of the pan. Turn the cake onto a serving plate. Serve with whipped cream and strawberries.
Categories
5. Kids Special

White chocolate mud cake

Ingredients

  • 400g butter, chopped
  • 500g white chocolate (Cadbury Dream), chopped
  • 400ml water
  • 2 cups caster sugar
  • 2 tsp vanilla extract
  • 4 eggs, lightly beaten
  • 2 cups plain flour, sifted
  • 2 cups self-raising flour, sifted
  • White chocolate ganache
  • 600g CADBURY Baking White Chocolate, chopped
  • 3/4 cup thickened cream
  • Select all ingredients

Instructions

  • Step 1 Preheat oven to 150C. Grease and line an 8.5cm deep, 22.5cm square cake pan.
  • Step 2 Combine butterUnsure of the quantity needed?Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!OK, GOT IT, chocolate and 400ml water in a large heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 3 to 4 minutes, stirring every minute with a metal spoon, or until smooth.
  • Step 3 Add caster sugar and vanilla to chocolate mixture. Stir to combine. Add egg. Mix well. Sift flours together over chocolate mixture. Stir until well combined.
  • Step 4 Pour mixture into prepared pan. Bake for 1 hour 50 minutes to 2 hours or until a skewer inserted into the centre has moist crumbs clinging. Allow to cool completely in pan. Carefully turn cake out. Wrap in plastic wrap, then in foil. Store in an airtight container at room temperature for 5 to 14 days.
  • Step 5 Using a serrated knife, cut cake in half. Place base on serving platter. Spread one-third of ganache over base. Sandwich together with cake top. Spread remaining ganache over top and sides of cake. Set aside for 24 hours to set. Decorate with fresh roses. To serve, cut cake with a warm knife to prevent ganache from cracking.
  • Step 6 To make White chocolate ganache: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth.
  • Step 7 Refrigerate for 1 hour, stirring occasionally with a metal spoon, or until thickened to a spreadable consistency.
Categories
5. Kids Special

Chocolate echidna cupcakes

Ingredients

  • 60g butter, softened
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1/3 cup milk
  • 3/4 cup self-raising flour
  • 2 tbsp cocoa powder
  • 1/3 cup caster sugar
  • 4 chocolate chip cookies, finely chopped
  • 1/2 x 200g packet pretzel sticks
  • 24 licorice bullets
  • 48 black cachous (see note)
  • Chocolate ganache
  • 200g block dark chocolate, chopped
  • 2/3 cup thickened cream
  • 200g block milk chocolate, chopped
  • Select all ingredients

Instructions

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  • Step 1 Preheat oven to 180C/160C fan-forced. Grease a 24-hole, 1 1/2-tablespoon-capacity mini muffin pan.
  • Step 2 Using an electric mixer, beat butter, vanilla, egg, milk, flour, cocoa and sugar on low speed until combined. Increase speed to high. Beat for 2 minutes or until smooth and creamy.
  • Step 3 Add chopped cookies to batter. Fold until just combined. Divide mixture among prepared pan holes. Bake for 12 minutes or until cakes spring back when lightly touched. Stand in pan for 2 minutes. Transfer cakes to a wire rack lined with baking paper to cool completely.
  • Step 4 Meanwhile, make chocolate ganache. Place dark chocolate and 1/2 the cream in a microwave-safe bowl. Microwave on MEDIUM (50%), stirring with a metal spoon every 30 seconds, for 2 minutes or until smooth. Repeat with milk chocolate and remaining cream in a separate microwave-safe bowl. Refrigerate for 1 hour or until spreadable.
  • Step 5 Using a sharp knife, cut each pretzel stick on an angle into thirds. Using the picture as a guide, spread the front and a little of the top of 1 cake with a little milk chocolate ganache to form the face. Spread the remaining top of the cake with 3 teaspoons dark chocolate ganache to form the body, using a palette knife to create small spikes. Using the picture as a guide, press pretzel pieces, cut-side up, on an angle into the body to form spines.
  • Step 6 Spread a little of the milk chocolate ganache onto 1 end of 1 bullet. Using the picture as a guide, press bullet into the cake to form a snout, holding until secure. Place 2 black cachous above the snout to form eyes. Repeat with remaining cakes, ganache mixtures, pretzel pieces, bullets and black cachous. Stand for 30 minutes. Serve.
Categories
5. Kids Special

Funfetti angel food cake

Ingredients

  • 9 egg whites
  • 1 tsp cream of tartar
  • Pinch of salt
  • 1 1/2 cups caster sugar
  • 2 tsp vanilla extract
  • 1 cup plain flour
  • 3/4 cup Dollar Sweets Magic Star Tops sprinkles, plus extra to decorate
  • Vanilla buttercream
  • 250g butter, softened
  • 3 cups icing sugar mixture
  • 2 tsp vanilla extract
  • Pink food colouring
  • Select all ingredients

Instructions

  • Step 1 Preheat oven to 180C/160C fan-forced. Grease 3 x 6cm-deep, 20cm round cake pans. Line base and sides with baking paper.
  • Step 2 Using an electric mixer, beat egg whites, cream of tartar and salt until soft peaks form. Gradually beat in caster sugar, 1 tablespoon at a time, beating well after each addition. Add vanilla. Beat until combined. Fold in flour, then sprinkles. Divide mixture evenly between prepared pans. Level tops with a spatula.
  • Step 3 Bake for 35 to 40 minutes, swapping position of pans halfway through cooking, or until cakes are golden and firm to touch. Cool completely in pans.
  • Step 4 Meanwhile, make Vanilla buttercream Using electric mixer, beat butter until light and fluffy. Gradually beat in icing sugar until combined. Add vanilla. Beat until just combined. Tint icing pale pink with food colouring.
  • Step 5 Carefully remove cakes from pans. Place 1 cake on serving plate. Spread top with 1/4 of the buttercream. Place another cake on top. Spread 1/3 of the remaining buttercream over top. Finish with remaining cake. Spread buttercream over top and sides of cake. Serve cake decorated with extra sprinkles.
Categories
5. Kids Special

Jelly cakes

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
  • Select all ingredients

Instructions

  • Step 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).
  • Step 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.
  • Step 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.
  • Step 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.
Categories
5. Kids Special

Giant Nutella crackle cake

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

  • Step 1 Combine the puffed rice and desiccated coconut in a large bowl.
  • Step 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.
  • Step 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.
  • Step 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).
  • Step 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.
Categories
5. Kids Special

Neapolitan milkshake cupcakes

Ingredients

  • 1 1/2 cups plain flour
  • 1/2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 cup caster sugar
  • 1/2 cup Dutch-processed cocoa
  • 1/3 cup vegetable oil
  • 2 eggs
  • 3/4 cup milk
  • 1/3 cup hot water
  • Wafers, cut into small triangles, to serve
  • Sprinkles, to serve
  • Vanilla malt cream
  • 1/2 cup thickened cream
  • 1 tsp icing sugar mixture
  • 2 tbsp malted milk powder
  • Strawberry frosting
  • 125g butter, softened
  • 1 cup icing sugar mixture
  • 1/2 cup strawberry Nesquik
  • 1 tbsp milk
  • Select all ingredients

Instructions:

  • Step 1 Preheat oven to 180C/160C fan-forced. Line 16 holes of 2 x 12-hole (1/3-cup-capacity) muffin pans with paper cases.
  • Step 2 Using an electric mixer, beat our, baking powder, bicarbonate of soda, sugar, cocoa, oil, eggs and milk together on low speed for 1 minute or until just combined. Increase speed to high. Beat for 2 minutes or until well combined. Gradually beat in hot water.
  • Step 3 Divide mixture evenly among prepared holes. Bake for 12 to 15 minutes or until cakes spring back when touched. Stand in pans for 1 minute. Transfer to a wire rack to cool completely.
  • Step 4 Make Vanilla malt cream: Using an electric mixer, beat cream, icing sugar and milk powder together until just-firm peaks. Cover. Refrigerate until required.
  • Step 5 Make Strawberry frosting: Using an electric mixer, beat butter for 5 minutes or until light and uffy. Gradually beat in icing sugar, 1 tablespoon at a time, beating until dissolved after each addition. Add Nesquik. Beat until well combined. Beat in milk.
  • Step 6 Cut a 1cm circle out of the centre of each cupcake and discard. Spoon cream mixture into a piping bag fitted with a 1cm plain nozzle. Pipe into centre of cakes. Spoon frosting into a piping bag fitted with a 1cm-fluted nozzle. Pipe onto the top of each cake. Top with wafers and sprinkles. Serve.