Archive for cakes

Cake Decorating

I was asked to make this cake as a favour for the University of Canberra Student Association.  I’m really pleased with the result, especially as I only had three days notice.  Not bad for a quick job.


The cake is actually two 10 inch chocolate cakes covered in chocolate buttercream.  The UCSA logo is made from sugarpaste and the writing is royal icing.


Raspberry and almond mascarpone cake

I made this rich dessert cake for my mother’s 70th (happy birthday Mum), and I have to say, it turned out fabulously.  It comes from the Australian Woman’s Weekly Bake.  It is a large cake and is perfect for a big crowd.  It is very rich so you only need small slices.

Raspberry and almond marscapone cake

raspberry cake

500g butter, softened
3 cups (660g) caster sugar
8 eggs
2 cups (300g) plain flour
1 1/2 cups (225g) self raising flour
1 cup (125g) almond meal
1 cup (250ml) milk
1 cup (140g) slivered almonds, roasted, chopped finely
400g fresh or frozen raspberries

Mascarpone cream
750g mascarpone cheese
300g sour cream
1 cup (160g) icing sugar
1/3 cup (80ml) orange-flavoured liqueur

Preheat oven to 160c.  Grease deep 30cm round cake pan; line base and side with baking paper, extending 5cm above side.

Beat butter and sugar in large bowl with electric mixer until light and fluffy.  Beat in eggs, one at a time; stir in sifted flours, almond meal and milk, in three batches.  Stir in chopped almonds and raspberries.  Spread mixture into pan.

Bake cake 1 hour.  Reduce oven to 150c; bake further 1 hour.  Stand cake in pan 20 minutes; turn, top-side up onto wire rack to cool.

Make mascarpone cream.  Beat mascarpone, sour cream and sifted icing sugar on low speed in large bowl with electric mixer until combined; stir in liqueur.

Split cake into three layers.  Place base layer on serving plate; spread with a third of the mascarpone cream, repeat layering, ending with mascarpone cream.  Decorate top of cake with vienna almonds.

French Vanilla Cake

This is a firm favourite in our house.  I originally found it on a blog called “What Geeks Eat” and since the first time I made it, it has become the most requested cake.  The good thing about this cake is that it is so easy, great for a beginner.  The original recipe states natural yogurt but it really makes no difference.  I use whatever is in the fridge, whether it’s full fat, low fat, natural or flavoured.  It still works and tastes great. 

This cake makes a great lunchbox treat as it doesn’t need icing and also freezes well.

French Yogurt Cake


1/2 cup natural yogurt
1 cup sugar
3 eggs
1/2 cup canola oil
1 teaspoon vanilla paste
1 1/2 cups plain flour
2 teaspoons baking powder

Preheat oven to 190c.  Butter a bundt pan well.


Mix together yogurt, eggs, oil, sugar and vanilla in a medium bowl.  Add the flour and baking powder and mix well. 


Pour into the pan and bake for 30 minutes or until a skewer comes out clean.

french yogurt cake

Let cool for 10 minutes and then turn out of the pan.  Dust with icing sugar.