Raspberry Teacakes

It's time to get organised and write my Christmas cards......woops!


It's time to organise my Tupperware draw!


It's time to wrap my last few Christmas presents!


It's time to do Words With Friends!


It's time to watch The Bold and the Beautiful!


It's time to paint my nails!


It's time to cook dinner!


It's time to take a break, sit down and relax!


It' time to make a cup of tea!

Raspberry Teacakes

65g butter, softened

1/2 cup caster sugar

1 egg 2 teaspoons vanilla extract

1 cup of self raising flour

1/3 cup of milk

1/3 cup of raspberry jam

Dollop cream

Fresh raspberries

Raspberry compote 

Icing sugar

Preheat the oven to 180°/160° fan forced

Grease and flour 10 holes of a 12 hole cupcake pan. Line the bottom with baking paper

Using an electric mixer, beat butter, sugar, egg and vanilla for 2 minutes or until combined

Stir in flour, then half the milk.Repeat with remaining flour and milk

Spoon into prepared tin and bake for 15-20 minutes or until golden and firm to touch

Stand cakes in pan for 5 minutes 

Transfer to a wire rack to cool

Using a small knife, cut a 1cm-deep circle from the top of each cake

Spoon jam in holes and a a good dollop of cream.Place the cake circle on top 

Sift icing sugar on top, decorate the plate with raspberry compote and fresh raspberries.

It's time to eat!!!!

Red Velvet Cake

My goodness it is only a month till Christmas....I think I say that every year. It is so true the older you get the years just fly by, it only felt like yesterday we were taking the tree down. Yes being ozzie we don't have real trees........ plastic unfortunately.


Everyone loves Christmas, right? Good food, family time and holidays yay! This year we are doing secret santa, not really secret because Mum and I choose who was giving to who, kind of defeats the purpose of secret doesn't it! I haven't even started present shopping yet....oh except I have got my husband a cooking class in town.....hint hint!! 


I have never made a Red Velvet Cake before but my mum was having a few friends over for dinner, and I have wanted to try this recipe for a while now so I offered to make it for her.


This could be your show stopper for Christmas..... come on it looks and tastes amazing!

Red Velvet Cake

2 1/2 cups self raising flour

1/2 teaspoon of salt

2 tablespoons of cocoa powder

150g softened butter

1 cup caster sugar

2 eggs

1 teaspoon of vanilla extract

1 cup of buttermilk 

3 tablespoons of red food colouring

1 teaspoon of white vinegar

1 teaspoon of baking soda

White Chocolate Butter Icing

Block of white chocolate
100g butter, softened
2 cups of icing sugar
1/4 cup of milk
1 teaspoon of vanilla extract


Preheat the oven to 175 degrees
Grease and line 2x 19cm round cake tins
Sift flour, baking soda and cocoa powder and add salt
In a separate bowl beat the butter and sugar together until a pale yellow colour
Add the eggs one at a time then the vanilla extract, red food colouring and white vinegar 
On a slow speed add in the flour mixture then the buttermilk until combined
Pour mixture into the two cake pans and place in the centre of the oven for about 30 minutes or until cooked.


Once the cakes have cooled make the icing.


Melt the white chocolate over a double steamer and put to the side to cool
With a hand mixer beat the butter and sugar until pale 
Add in icing sugar, milk and vanilla extract and beat together 
Stir in the white chocolate
Place in the fridge for 20 minutes
Then you are ready to ice the cake, start by icing the middle then the top and the sides.


Decorate with red sugar.


Tip: Freeze the cake before icing it so the red crumbs don't mix into the icing! 

Blueberry Sponge Cake

I have decided to ignore all the Christmas decorations in the stores, they have been out for over a month and it is way to soon! Maybe I should start baking for Christmas day? ...... no that is a ridiculous thought. I do love Christmas but before I start cooking all those delicious little goodies, I must show you a few more of my favourite spring recipes.


I have been inspired by all the gorgeous Jacaranda trees that are out in bloom this spring. Their amazing colour, a magnificent shade of light purple which is so vibrant you can see them from miles away. 

Hense the Blueberry Sponge Cake, this is a real favourite in our family. Trust me take a break and enjoy a warm piece of cake and a coffee....you deserve it!!

Blueberry Sponge Cake
3 eggs 
225g caster sugar
1 teaspoon of vanilla extract
150g butter,softened
100ml milk
210g plain flour
2 teaspoons of baking powder
1 pinch of salt
120g frozen or fresh blueberries


Preheat the oven to 175 degrees
Beat together the eggs, caster sugar and vanilla extract till white and fluffy
Melt in butter and stir in milk. Mix into egg mixture
Mix together the flour, baking powder and salt. Carefully fold into egg mixture
Stir through blueberries
Pour mixture into a buttered ring pan make sure to line with flour
Bake in the middle of the oven for 40-45min or until cooked
Leave to cool and turn onto a wire rack.


Ella xx

Chocolate Cake

When I got up this morning all that was on my mind was what cake I was going to make for my special Birthday.  I am 30 I cant believe it, but I guess I cant be 21 forever. I was wondering to myself where have the years gone? I started to look in the mirror to see if over night I suddenly have more wrinkles or grey hairs! No, but I defiantly feel different, like maybe there is an unwritten rule that you have to wear knee length skirts or use that eye cream my mum has begged me for years to use. I have to pull myself together and get over it. So on with my cooking mission, lets do something real fattening...... chocolate cake it is.

Chocolate Cake

3 eggs

225g caster sugar

1 teaspoon vanilla extract

60g butter

100ml sour cream

210g plain flour

40g almond meal

2 teaspoons baking powder

4 tablespoons good quality cocoa powder 

100g good quality dark chocolate

Chocolate Icing

60g butter, softened

300g icing sugar

1 teaspoon of vanilla sugar

25g good quality cocoa powder

100g cream cheese

Preheat the oven to 175 degrees

Beat together the eggs,  sugar and vanilla until pale and fluffy

Melt the butter, add the sour cream and blend into the egg mixture

Mix together the flour, baking powder and cocoa powder carefully fold into the mixture

Melt the chocolate and add to the mixture

Pour into a lined round springform pan

Bake in the centre of the oven for about 45min or until cooked

leave to cool

Make the frosting by mixing together butter, icing sugar, vanilla sugar, cocoa powder and cream cheese

Spread the frosting all over the cake and decorate with choclate curls and sugar flowers.

Happy 30th to me!

Berry Yogurt Crumble Cake

 

So it is berry season again and what a lovely time of year, the air is refreshingly cooler.

We have a great fruit barn were you can buy all local fruit and veggies, so I bought some gorgeous strawberries and raspberries. My cousin Mandy just arrived from the UK and my mum was holding a family BBQ, it was a perfect time to try my new recipe.

My brother cooked the BBQ it was really good, so much food. Later we all enjoyed a cup of tea and a piece of cake - with a dollop of cream of course. We all sat outside enjoying the afternoon sun, everybody loved the cake! Defiantly one to put with my favorites.

Berry Yogurt Crumble Cake

1 1/2 cups of self raising flour

2/3 cup brown sugar

1/4 cup almond meal

100g melted butter

2 eggs at room temp

1 cup thick vanilla yogurt

1 cup of berries

Crumble

1/4 cup brown sugar

1/2 cup plain flour

60g butter

Preheat the oven to 170 degrees.

Line a springform round cake tin.

Meanwhile make crumble by combining the sugar and flour with your fingertips rub the flour mixture and butter into a crumble set aside.

In a large mixing bowl combine flour, sugar and almond meal. Make a well whisk melted butter, eggs and yogurt pour into well and stir until all ingredients are combined. Gentle fold the berries into the mixture.

Pour mixture into lined tin and sprinkle crumble evenly on top.

Bake for 55-60 min or until cooked.

Finish by dusting with icing sugar and fresh berries.

Hope you enjoy!