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.

ucsa

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.

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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

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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.

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

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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.