Gingerbread House Cake

this magical gingerbread house cake is the suitable addition to any christmas desk its also an smooth manner to make a gingerbread house while not having to watch for the roof to dry

The ingredient of Gingerbread House Cake

  • 2 x 540g pkts betty crocker vanilla cake mix reserve frosting sachets
  • 3 teaspoons ground cinnamon
  • desiccated coconut to beautify
  • icing sugar to dust
  • 100g half of cup firmly packed brown sugar
  • 50g butter
  • 125ml half of cup golden syrup
  • 340g 2 1 4 cups plain flour sifted
  • 75g 1 2 cup self raising flour sifted
  • 1 half of tablespoons ground ginger
  • 1 half teaspoons mixed spice
  • 1 2 teaspoon bicarbonate of soda
  • 1 egg gently whisked
  • 330g pkt queen royal icing
  • white pearl beads to enhance
  • silver cachous to decorate
  • sugar stars to decorate
  • candy cane portions to beautify
  • 200g unsalted butter at room temperature
  • 345g 2 1 4 cups icing sugar aggregate
  • 1 2 tablespoons milk

The Instruction of gingerbread house cake

  • ufeffpreheat oven to 170c 150c fan compelled line two 22cm base size cake pans with baking paper make desserts following packet instructions dividing cinnamon among dry substances bake for 50 minutes transfer to a wire rack to chill
  • to make the gingerbread region the sugar butter and golden syrup in a small saucepan over low warmness cook stirring constantly till the butter melts and the sugar dissolves set apart for 10 minutes to chill barely
  • combine flours ginger combined spice and bicarb in a large bowl add butter aggregate and egg stir until blended turn dough onto a floured surface knead till smooth divide into 2 portions shape into discs cover place inside the refrigerator for 1 hour
  • meanwhile to make the vanilla frosting use electric beaters to conquer the butter and sugar in a bowl until faded and creamy add the milk and the reserved frosting sachets and beat until properly combined set apart
  • trim tops of cakes so theyu2019re 4cm high place 1 cake trimmed side down on a flat plate spread half cup frosting over the top top with last cake cover top and side with half of the closing frosting place the cake inside the fridge
  • to make the gingerbread house template reduce card to 15 x 10cm in size draw a rectangle 10cm huge x 8cm high along top of rectangle draw a triangle for the rooftop making it 5cm high from base of triangle cut into residence shape
  • line 2 baking trays with baking paper place a bit of gently floured baking paper on benchtop place 1 dough portion in centre place baking paper on pinnacle roll dough out till four 5mm thick cut out 7 homes the usage of template transfer to a prepared tray
  • use 3cm formed cutters to reduce out special designs at the homes use a small sharp knife to cut out the door shapes place the door portions and shapes on the organized tray with the houses place tray in the fridge for 15 mins to relax
  • preheat oven to 180c 160c fan forced roll out final dough element and any scraps use 10cm and 7 5cm tree cutters to reduce out timber place at the last tray bake all pieces for 12 mins or till golden cool for 5 minutes transfer to a wire rack
  • prepare the royal icing following the packet instructions place in a piping bag with a 3mm nozzle decorate the the front of the houses and trees with icing white beads stars cachous and sweet cane pieces set apart for 15 minutes to set
  • spread cake with final frosting smoothing the aspect but making the top rough to resemble snow pipe some royal icing close to the base of the cake to assist keep houses in vicinity stick them along the outside of the cake joining edges together
  • pipe the tops on the homes to symbolize snow on the rooftops sprinkle the pinnacle of the cake with coconut push the trees into the top of the cake dust the cake houses and trees with icing sugar to provide it a snowy look

Nutritions of Gingerbread House Cake

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

Layered Chocolate Mud Cake

this sensational home made layered chocolate dust cake with juicy sparkling pears makes an excellent birthday cake or treat for a special event

The ingredient of Layered Chocolate Mud Cake

  • 150g butter at room temperature chopped
  • 1 cup caster sugar
  • 3 coles brand free variety eggs
  • 1 teaspoon vanilla essence
  • three 4 cup self raising flour
  • half of cup plain flour
  • half of cup cocoa powder
  • half cup buttermilk
  • half cup caster sugar greater
  • 2 firm ripe pears peeled
  • 1 cup coles brand thickened cream
  • 400g coles brand darkish cooking chocolate chopped
  • 1 2 cup caster sugar
  • 10 hazelnuts gently toasted and skin rubbed off

The Instruction of layered chocolate mud cake

  • ufeffpreheat oven to 160c or 140c fan pressured grease a 20cm round cake tin and line base with non stick baking paper use electric beaters to overcome butter and 1 cup of caster sugar until faded and creamy add eggs separately beating nicely after every addition beat in vanilla
  • sift flours and cocoa powder over the mixture and add buttermilk fold in until mixed do no longer overbeat pour into the prepared tin and bake for fifty fifty five mins or until springy to a gentle contact inside the centre cool within the tin for 10 mins then turn out onto a wire rack to cool
  • meanwhile combine greater sugar with 4 cups water in a medium saucepan and stir over low heat until dissolved add pears and bring to the boil reduce warmth and simmer for 10 15 mins or till gentle but not tender remove from pan drain and cool cut into quarters
  • heat cream in a small saucepan until warm then add cooking chocolate remove from warmness and stand until chocolate has softened then stir till melted and clean transfer to a bowl and refrigerate stirring on occasion until thickened to a spreadable consistency donu2019t permit it get too thick
  • for the toffee hazelnuts combine sugar and 1 four cup water in a small saucepan stir over low heat without boiling till sugar has dissolved brush any crystals from the aspect of the pan with a wet pastry brush bring to the boil and cook dinner over medium warmness with out stirring for approximately 10 mins or until golden brown remove from heat and funky barely line a heatproof tray with non stick baking paper insert a thick toothpick into the bottom of each hazelnut working one by one dip a hazelnut into the toffee allow extra to drip off and area at the tray to set repeat the dipping letting a trail of toffee shape cut off with scissors if toffee turns into too thick lightly reheat remove toothpicks before setting hazelnuts on cake
  • cut cake into thirds horizontally spread chocolate combination on cake layers and reassemble top with pears and hazelnuts

Nutritions of Layered Chocolate Mud Cake

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

Giant Wagon Wheel Cake

all the delicious flavours of arnotts wagon wheels chocolate marshmallow and raspberry jam in an excellent massive cake br iframe src https resources newscdn com au cs video vjs stable build index html id 5348771529001 5792184390001 domain taste height 300 width 500 iframe

The ingredient of Giant Wagon Wheel Cake

  • 125g butter chopped at room temperature
  • 140g 2 3 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 300g 2 cups self raising flour
  • 185ml three 4 cup milk
  • 230g 2 3 cup raspberry jam
  • 2 x 190g pkts arnottu2019s wagon wheels original minis biscuits
  • icing sugar to dirt
  • 11 2 tablespoons powdered gelatine
  • 155g 3 4 cup caster sugar
  • 1 tsp vanilla extract
  • pink food gel to tint
  • 150g 1 cup undeniable flour
  • 2 tbs icing sugar
  • 100g butter chilled chopped
  • 1 egg yolk
  • 1 tablespoon iced water
  • 300g dark chocolate finely chopped
  • 200ml pouring cream

The Instruction of giant wagon wheel cake

  • ufeffpreheat oven to 180c 160c fan pressured grease a spherical 20cm cake pan and line the base and aspect with baking paper use an electric powered mixer to conquer the butter sugar and vanilla in a bowl till pale and creamy add the eggs 1 at a time beating nicely after every addition fold within the flour and milk in 2 alternating batches until just blended spoon mixture into the prepared pan and clean the floor bake for 35 mins or until a skewer inserted into the centre comes out easy cool within the pan for five mins before turning onto a wire rack to chill absolutely
  • meanwhile to make the marshmallow clean the cake pan then lightly grease and line with plastic wrap smoothing out as many creases as possible dust plastic wrap lightly with icing sugar line a tray with baking paper and dust with icing sugar place 80ml 1 three cup cold water in a small bowl sprinkle with the gelatine and whisk till blended stir the sugar and 80ml 1 three cup water in a saucepan over low warmth brushing down the aspect of the pan with a wet pastry brush for 3 minutes or till the sugar dissolves add the gelatine combination and stir until the gelatine dissolves and the mixture is obvious stir in the vanilla transfer to a big bowl set aside for 15 minutes to chill to room temperature use a stand mixer to beat for 10 mins or till the aggregate is thick and a ribbon path forms when the beaters are lifted
  • while you are beating the marshmallow carefully stand a piping bag geared up with a 1cm undeniable nozzle upright in a tall glass use a small paintbrush to very gently paint 2 even stripes of food gel down the inner length of the bag brush over the stripes again with a moist paintbrush to thicken the stripes and make the gel thinner
  • working speedy spoon approximately 1 cup marshmallow aggregate into the piping bag pipe small teardrops onto the coated tray quickly unfold the remaining marshmallow into the prepared pan smoothing the floor dust with icing sugar and cowl with plastic wrap pressing lightly to cowl the surface set apart for two hours to set
  • to make the biscuit line a baking tray with baking paper process the flour icing sugar and butter in a meals processor till the mixture resembles quality breadcrumbs add the egg yolk and iced water and process until the mixture paperwork a smooth dough adding a touch greater iced water if needed turn out onto a gently floured surface and knead gently till smooth divide into 2 quantities and shape into discs wrap in plastic wrap and place in the fridge for 15 mins roll the discs out on a lightly floured surface and reduce into 20cm rounds using a cake pan as a manual place the biscuit rounds at the prepared tray prick throughout with a fork bake for 10 minutes or until cooked and lightly browned set apart nevertheless at the tray to chill
  • for the ganache place the chocolate in a heatproof bowl place the cream in a saucepan over medium warmness and convey just to the boil pour over the chocolate set aside for 1 minute stir till smooth
  • use a big sharp knife to trim the pinnacle of the cake to flatten carefully reduce the cake in 1 2 horizontally place a biscuit spherical on a board and spread with one sector of the jam top with a cake layer spread the cake with one 1 3 of the last jam carefully unwrap the marshmallow within the cake pan and region on top spread the marshmallow with 1 2 the last jam top with the closing cake layer and spread with the final jam top with the final biscuit spherical trim the edges of cake if necessary so the cake is as whilst viable earlier than coating with ganache
  • carefully switch the cake to a cord rack over a baking tray spread the ganache evenly over the top and sides set aside to set decorate with the whole and halved wagon wheels and marshmallow teardrops

Nutritions of Giant Wagon Wheel Cake

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

Mango And Coconut Cake

for the remaining afternoon tea try this delicious coconut infused sponge cake layered with finely sliced mango portions and topped with a cream cheese icing

The ingredient of Mango And Coconut Cake

  • 1 ripe mango stoned peeled coarsely chopped
  • 250g butter softened
  • 1 half of cups 330g caster sugar
  • 2 teaspoons coconut essence
  • 4 coles brand australian free range eggs
  • 2 cups 160g desiccated coconut
  • 2 half cups 375g self raising flour
  • 2 three cup 160ml coconut milk
  • 1 ripe mango more stone removed thinly sliced
  • half cup 125ml mango nectar
  • half of cup 110g caster sugar
  • 500g cream cheese softened
  • 125g butter softened
  • 1 1 2 cups 240g icing sugar mixture
  • 1 three cup 80ml mango nectar
  • yellow and purple liquid meals colouring

The Instruction of mango and coconut cake

  • ufeffpreheat oven to 180c grease and line the base and facets of 20cm spherical base dimension cake pans with baking paper
  • process the chopped mango in a meals processor until easy use an electric powered mixer to conquer the butter sugar and coconut essence in a bowl until light and creamy add eggs 1 at a time beating properly after each addition add coconut flour coconut milk and mango puree in alternating batches stirring till simply mixed spoon into the organized pans and smooth the surface
  • bake for 45 50 minutes or till a skewer inserted within the centres comes out easy set apart for 5 minutes earlier than transferring to cord racks to cool absolutely
  • to make the mango syrup integrate the mango nectar and sugar in a small saucepan over medium low warmness cook stirring for 2 three minutes or till the sugar dissolves
  • to make the icing use an electric powered mixer to overcome the cream cheese and butter in a bowl till well blended gradually add icing sugar in batches beating nicely after each addition add mango nectar beat until properly mixed
  • use a huge serrated knife to halve cakes horizontally brush cut aspect of each cake generously with heat mango syrup set apart for 10 minutes to soak
  • place 1 cake 1 2 cut aspect up on a serving plate spread with a touch icing top with one 1 3 of the sliced mango continue layering with closing cake icing and sliced mango spread top with one quarter of ultimate icing tint ultimate icing with a bit yellow food colouring and spread one 0 33 round top one 0 33 of the aspect of the cake repeat with greater yellow and a little red food colouring then unfold half of around the center of the cake tint closing icing with a little greater crimson and yellow meals colouring spread across the base of the cake cut into slices to serve

Nutritions of Mango And Coconut Cake

fatContent: 608 733 calories
saturatedFatContent: 35 grams fat
carbohydrateContent: 20 grams saturated fat
sugarContent: 67 grams carbohydrates
fibreContent: 50 grams sugar
proteinContent: n a
cholesterolContent: 8 grams protein
sodiumContent: n a