Category: 5. Kids Special

Ingredients

Honey Cake Ingredients:

• 4 Tbsp (1/4 cup) honey
• 3/4 cup granulated sugar
• 2 Tbsp unsalted butter
• 3 large eggs, beaten with a fork
• 1 tsp baking soda
• 3 cups all-purpose flour (I used unbleached, organic)

Sour Cream Frosting Ingredients:

• 1 cup sour cream
• 1 cup powdered sugar
• 1/2 cup heavy whipping cream (35%)
• 1/4 cup liquid honey

Instructions

1. Place the honey, sugar and butter in a saucepan and place over medium heat. Stirring occasionally, melt the mixture until sugar is dissolved.
2. Pour the honey mixture into the beaten eggs and stir quickly until blended. Add the bakings soda to help break up any eggs that may have started cooking from the heat of the honey mixture.
3. Add the egg mixture to the flour and mix well.
4. Prepare a surface with flour and pour the dough onto the surface. Knead with a bit of flour just until the dough is no longer sticky. (You don’t want to over-knead the dough, which would lead to a tough cake.)
5. Cut the dough into several hand-sized pieces to start.
6. Roll the dough out to 1/2″ thickness and cut into desired shape.
7. Place two rounds of dough on the prepared baking sheet and bake until golden, about 5 minutes.
8. Repeat with remaining dough.
10. Whip the heavy whipping cream with a mixer for 4 minutes until light, frothy peaks form. In a separate bowl, mix together the sour cream and powdered sugar.
11. Fold the sour cream mixture into the whipping cream, being careful to stop when just incorporated – do not over beat.
12. Allow the cakes to cool slightly before layering them, adding a generous tablespoon or two of the frosting in between each cake layer.
13. When ready to serve, drizzle honey over top of the whole cake and garnish with berries, cinnamon sticks, or some chocolate shavings.

Ingredients

FOR THE CAKE

• Cooking spray, for pan
• 1 box Devil’s Food Cake
• 1 package chocolate pudding
• 1 c. sour cream
• 4 large eggs
• 1/2 c. water
• 10 Reese’s Peanut Butter Cups, halved, for topping
• 1/2 c. Reese’s pieces, for topping

FOR THE PEANUT BUTTER FROSTING

• 2 c. unsalted butter
• 8 c. powdered sugar
• 1 1/4 c. creamy peanut butter
• 7 tbsp. whole milk
• pinch of kosher salt

FOR THE GANACHE

• 3/4 c. heavy cream
• 1 1/2 c. semisweet chocolate chips

Directions

1. Preheat oven to 350° and spray two 9″ cake pans with cooking spray. In a large bowl using a hand mixer, beat cake mix, chocolate pudding, sour cream, eggs and water.
2. Divide batter among prepared pans and bake until a toothpick comes out clean, 33 to 35 minutes. Transfer to a wire rack to cool completely.
3. Make frosting: In another large bowl using a hand mixer, beat butter until smooth. Add about half the powdered sugar and beat until smooth. Add peanut butter and about half the milk and beat until smooth. Add remaining powdered sugar and salt and beat until smooth. (Add additional milk as needed, to thin out the frosting.)
4. Make ganache: In a small saucepan over low heat, heat heavy cream just until it bubbles. Place chocolate chips in a small heatproof bowl and pour over hot heavy cream. Let sit 2 minutes, then whisk until smooth and no clumps remain.
5. Assemble the cake: Level cake layers with a large serrated knife. Place a dab of frosting on a cardboard cake circle and top with the first cake layer.
6. Top cake with 1 cup frosting and smooth into an even layer. Top cake with second cake layer, then frost outside of cake with remaining frosting.
7. Drizzle ganache down the sides of the cake, then spiral ganache on top of cake and smooth top. Pipe a line of frosting around the top edge of the cake to use to build the candy ring around.
8. Top frosting ring with Reese’s and Reese’s Pieces. (Cake can be stored in an airtight container in the fridge up to 3 days.)

Ingredients

• 1/4 c. flour
• 2 tbsp. unsweetened cocoa
• 1/4 tsp. baking powder
• Pinch kosher salt
• 3 tbsp. sugar
• 1/3 c. milk
• 2 tbsp. vegetable oil
• 1/4 c. mini marshmallows
• 1 square milk chocolate
• 1 graham cracker

Directions

1. In a large bowl, combine flour, cocoa powder, baking powder, kosher salt, and sugar. Whisk until fully incorporated. Add milk and vegetable oil and whisk again until batter is smooth.
2. Pour into microwave safe mug and microwave for 50 seconds on high. Remove from microwave and add marshmallows to top of cake. Microwave 10 seconds more. Garnish with a piece of chocolate and a graham cracker and serve.

Ingredients

• 200g salted butter, softened
• 200g golden or regular caster sugar
• 4 eggs
• 1 tsp vanilla or almond extract
• 200g self-raising flour
• ½ tsp baking powder
• 250g icing sugar
• 2 tbsp sprinkles

Method

1. Heat the oven to 180C/fan 160C/gas 4. Butter and line a traybake tin, about 20cm x 30cm x 5cm (give or take 5cm on the length and width), with baking paper.
2. Whisk the butter and sugar in a bowl with an electric whisk for a few minutes until pale and creamy. Add the eggs one at a time, whisking in between, followed by the vanilla or almond extract. Add a pinch of salt if you’re using unsalted butter.
3. Sift the flour and baking powder into the bowl, and whisk briefly to combine, or fold in with a spatula until you get a pale, thick batter. Don’t over-whisk once the flour has been incorporated as this will result in a tougher cake – you want to just combine at this stage.
4. Spoon the mixture into the tin, and smooth over the top. Bake for 35-40 minutes or until it’s lightly golden and springs back when pressed. A skewer inserted into the middle of the cake should come out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
5. Mix the icing sugar with enough water, 1 tsp at a time, until you make a thick, glossy icing that reluctantly drops off the spoon. Spoon over the top of the cake and smooth out to the sides, letting it drip down the sides, if you like. Scatter with sprinkles and leave to set for 15-20 minutes before cutting into squares. Serve with thick custard, ice cream or just on its own with a cup of tea. The cake will keep for four to five days in an airtight container.

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:

• 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.

Ingredients

Sheet Cake

• Vegetable shortening, for greasing pan
• All-purpose flour, for pan
• 2 large eggs
• 1 (15 1/4-oz.) pkg. white cake mix
• 1 (8-oz.) container sour cream
• 1/4 cup salted butter, melted
• 1 teaspoon vanilla extract

Nehi Orange Curd

• 1 3/4 cups granulated sugar
• 1/2 cup butter, softened
• 4 large eggs
• 2 large egg yolks
• 3/4 cup orange soft drink (such as Nehi)
• 1/4 cup fresh lemon juice (from 2 lemons)
• 1 tablespoon orange zest (from 1 orange)
• 3 – 4 orange food coloring gel

Mascarpone-Whipped Cream Frosting

• 1 (8-oz.) container mascarpone cheese
• 1/2 cup unsifted powdered sugar
• 2 teaspoons vanilla extract
• 2 cups heavy cream, divided

Garnish

• Orange slices

Directions

1. Prepare the Sheet Cake: Preheat oven to 350°F. Grease and flour a 9- x 13-inch baking pan. Beat eggs, cake mix, sour cream, melted butter, and vanilla extract with a stand mixer fitted with a paddle attachment on low speed until dry ingredients are just moistened, about 1 minute. Increase speed to medium. Beat until batter is smooth, about 2 minutes, stopping to scrape down bottom and sides of bowl as needed. Spoon batter into prepared pan; spread into an even layer. Bake in preheated oven until a wooden pick inserted in center comes out clean, 20 to 22 minutes. Cool in pan on a wire rack 20 minutes.
2. Meanwhile, prepare the Nehi Orange Curd: Beat sugar and butter with an electric mixer on medium speed until blended, about 1 minute. Add eggs and egg yolks, 1 at a time, beating until just blended after each addition. Gradually add soft drink and lemon juice to butter mixture, beating on low speed until just blended; stir in orange zest. (Mixture will look curdled.) Transfer mixture to a heavy 4-quart saucepan. Cook over medium-low, whisking constantly, until mixture thickens and coats the back of a spoon, 14 to 16 minutes. Remove from heat; stir in food coloring gel. (Use while mixture is still hot or very warm.)
3. Using a wooden dowel or round handle of a wooden spoon, poke holes over entire cake surface (spaced 1 to 2 inches apart), being careful not to poke all the way to the bottom. Pour warm curd mixture over cake, being sure to fill all holes and smoothing excess curd mixture evenly over surface. Let stand 30 minutes. Transfer to refrigerator; chill until completely cool, about 1 hour.
4. Prepare the Mascarpone-Whipped Cream Frosting: Whisk together mascarpone cheese, sugar, vanilla, and 1/4 cup of the heavy cream in a large bowl until just blended. (Don’t overmix.) Beat remaining 1 3/4 cups heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 1 minute. Gently fold whipped cream into mascarpone mixture.
5. Spread frosting evenly over chilled cake; chill until ready to serve. Garnish with orange slices just before serving.

Ingredients

• 12 large egg whites, at room temperature
• 1 teaspoon water
• 1 teaspoon cream of tartar
• Pinch of table salt
• 1 1/2 cups granulated sugar
• 1 cup (about 3 3/4 oz.) bleached cake flour (such as Swans Down), sifted
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Directions

1. Preheat oven to 325°F. Beat egg whites in a large bowl with an electric mixer fitted with a whisk attachment on high speed until foamy, about 1 minute. Add water, cream of tartar, and salt; beat until soft peaks form, about 2 minutes. Add sugar 2 tablespoons at a time, beating until stiff peaks form, about 2 minutes. Sprinkle and gently fold flour into egg white mixture 1/4 cup at a time. Fold in vanilla and almond extracts.
2. Pour batter into an ungreased 10-inch tube pan, spreading evenly with a spatula. Bake in preheated oven until cake springs back when lightly touched, about 45 minutes. Remove from oven, and turn pan upside down. Let cake cool, upside down in pan, 40 minutes. Remove cake from pan.

Variations

Pineapple Angel Food Cake: Prepare recipe as directed. Stir together 1 1/4 cups (about 5 oz.) powdered sugar (sifted), 2 Tbsp. pineapple juice, and 1 tsp. lemon zest in a bowl until smooth. Spoon glaze over cake.

Lemon Angel Food Cake: Prepare recipe as directed, substituting 1/2 tsp. lemon extract for almond extract.

Chocolate Angel Food Cake: Prepare recipe as directed, adding 1/4 cup sifted unsweetened cocoa to cake flour before folding into egg white mixture in Step 1. Do not glaze.