Tyroler cake recipe

Photo:Tyroler cake recipe

The home of Tasty Food Recipes invites you to try Tyroler cake recipe . Enjoy my collection of delicious food recipes and learn how to make Tyroler cake .

Winter holidays are filled with heartwarming favourites, like this dense cake studded with sultanas and choc chips.

Ingredients (serves 6)
150g sultanas
Finely grated zest and juice of 1 lemon
250g unsalted butter, chopped, softened, plus extra melted butter to brush
200g caster sugar
4 eggs
100g dark chocolate chips
3 1/3 cups (500g) self-raising flour, sifted
300ml pure (thin) cream
Glaze
1 1/2 cups (250g) icing sugar, sifted
3 tsp milk
50g dark chocolate, melted
2 tbs walnuts, toasted

Method
Preheat the oven to 180°C. Grease a 20cm bundt cake pan well with melted butter. Chill, then lightly dust with flour, shaking off any excess.

Place sultanas in a bowl with lemon juice and soak for 10 minutes.

Place butter and sugar in the bowl of an electric mixer and beat until fluffy and pale. Add eggs, one at a time, beating well after each addition until combined. Stir through lemon zest, chocolate chips and sultanas and lemon juice. In 2 batches, alternately add flour and cream, beating well after each addition until completely incorporated. Pour into the prepared cake pan and cook on the lower shelf of the oven for 1 hour until a skewer inserted in the centre comes out clean. Allow to cool slightly in pan, then turn out onto a cooling rack.

For the glaze, combine icing sugar and milk in a bowl, stirring until a smooth glaze. Transfer the cake to a serving plate, then drizzle with the white glaze and the melted chocolate. Scatter the top with chopped walnuts and allow the glaze to set before serving.

Source
delicious. - August 2011, Page 75
Recipe by Valli Little

Salted Caramel Ice Cream Cone Cake Recipe

Photo: Salted Caramel Ice Cream Cone Cake Recipe

The home of Tasty Food Recipes invites you to try Salted Caramel Ice Cream Cone Cake Recipe. Enjoy my collections of delicious food recipes and learn how to make Salted Caramel Ice Cream Cone Cake.

Total Time: 6 hr 30 min
Prep 6 hr 30 min

Yield: 6 to 8 servings
Level: Easy

Ingredients

Unsalted butter, softened, for the pan
14 pizzelle (thin Italian waffle cookies) or thin butter cookies
3/4 cup chocolate fudge sauce
1 quart vanilla-caramel swirl ice cream, slightly softened
1 quart chocolate ice cream, slightly softened
1/2 cup dulce de leche or caramel sauce
1/2 teaspoon flaky sea salt
5 sugar cones
1/4 cup toffee bits

Directions

Cut a 24-by-6-inch strip of parchment paper. Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake.

Cover the bottom of the pan with half of the pizzelle cookies, breaking them into smaller pieces as needed to cover the surface. Spread 1/4 cup fudge sauce over the cookies.

Pack about half of the vanilla-caramel and chocolate ice cream into the pan, alternating scoops of each flavor, until the bottom is covered. Drizzle with 1/4 cup dulce de leche and sprinkle with 1/4 teaspoon sea salt. Top with the remaining pizzelle cookies, pressing gently to pack in the ice cream and create an even surface.

Spread 1/4 cup fudge sauce over the pizzelle cookies. Top with scoops of the remaining vanilla-caramel and chocolate ice cream. Drizzle with the remaining 1/4 cup each dulce de leche and fudge sauce and sprinkle with the remaining 1/4 teaspoon sea salt. Arrange the ice cream cones, point-side up, on top. Freeze until firm, at least 6 hours or overnight.

Remove the side of the springform pan and the parchment. Press the toffee bits into the side of the cake. Serve immediately or freeze for up to 2 days.

Photograph by Kana Okada

Recipe courtesy Food Network Magazine 

More Desserts Recipes:  

Neapolitan Ice Cream Sandwich Cake 
Ice Cream Steak Frites
Coffee-Coconut Ice Cream Bombe 
Blackberry Chip Ice Cream 
Frozen Banana Ice Cream Sandwiches
Peanut Butter and Nanner Ice Cream 

Thong cake recipe

Photo:Thong cake recipe

The home of tasty food recipes invites you to try Thong cake recipe. Enjoy my collection of delicious food recipes and learn how to make Thong cake.

Treat the kids to this fun thong cake decorated with colourful jubes. This birthday cake comes with a free cake template in the notes section.
Equipment

You'll need a 35cm round cake board

Ingredients (serves 20)
2 x 340g packets golden butter cake
4 eggs
120g butter, softened
11/2 cups milk
1 quantity butter cream icing (see related recipe)
green food colouring

Decorations
2 strawberry-flavoured sour straps
2 yellow icing flowers
1/2 x 350g packet jubes, quartered
2 tablespoons candy butterflies (we used Dollar Sweets brand)

Method
Preheat oven to 180°C/160°C fan-forced. Grease and line a 6cm-deep, 23cm (base) square cake pan with baking paper. Make packet cakes following packet directions. Pour into prepared pan. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Stand for 15 minutes. Turn out onto a wire rack to cool.

Using a large serrated knife, level cake top. Place cake, cut-side down, on board. Place pattern over cake (see box above right). Using a small sharp knife, cut around pattern, discarding excess cake.

Make butter cream icing Tint green with food colouring. Spread over both cakes.

Decorate with butterflies and jubes. Halve sour straps lengthways. Twist to form flip-flop straps. Position on cakes. Place flowers in centre of straps. Serve.
 
Source
Super Food Ideas - March 2009, Page 81
Recipe by Liz Macri, Claire Brookman & Kim Coverdale

Caramel nut tart recipe

Photo:Caramel nut tart  recipe

The home of Tasty Food Recipes invites you to try Caramel nut tart recipe. Enjoy my collection of delicious food recipes and learn how to make Caramel nut tart .

Ingredients (serves 12)
1 large sheet frozen ready-rolled shortcrust pastry, partially thawed
3/4 cup caster sugar
300mls thickened cream
20g butter, chopped
2 teaspoons vanilla extract
2 eggs, lightly beaten
1 1/2 cups hazelnuts, toasted
2/3 cup pecans, toasted
Chocolate topping
100g dark chocolate, chopped
2 tablespoons pure cream

Method
Preheat oven to 200°C/180°C fan-forced. Grease a 3cm-deep, 23cm (base) round loose-based fluted flan tin. Line tin with pastry. Trim excess. Refrigerate for 20 minutes. Place tin on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 to 12 minutes or until edges are light golden. Remove weights or rice and paper. Bake for 5 to 7 minutes or until light golden. Set aside to cool. Reduce oven to 180°C/160°C fan-forced.

Place sugar and 1/4 cup cold water in a saucepan over low heat. Cook, stirring, until sugar has dissolved. Increase heat to medium. Cook, without stirring, brushing down sides of pan occasionally with a wet pastry brush, for 5 to 7 minutes or until deep golden. Add cream, butter and vanilla. Increase heat to medium. Cook, stirring, for 5 minutes or until thickened. Set aside for 15 minutes to cool.

Add eggs. Stir to combine. Place nuts in pastry case. Pour caramel mixture over nuts. Bake for 25 to 30 minutes or until just set. Set aside to cool. Refrigerate overnight.

Make chocolate topping: Place chocolate and cream in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until smooth. Spread over top of tart. Refrigerate for 10 minutes or until set. Serve.


Source
Super Food Ideas - June 2009, Page 84
Recipe by Liz Macri

Carrot and pineapple daisy cake recipe

Photo:Carrot and pineapple daisy cake recipe

The home of Tasty Food Recipes invites you to try Carrot and pineapple daisy cake recipe. Enjoy my collection of delicious food recipes and learn how to make Carrot and pineapple daisy cake .

This delicious fruit and carrot cake is a beautiful centrepiece for the party table.

Preparation Time
30 minutes

Cooking Time
90 minutes

Ingredients (serves 20)
Vegetable oil, to grease
300g (2 cups) self-raising flour
255g (1 1/4 cups, firmly packed) brown sugar
1 tsp ground nutmeg
1 x 440g can crushed pineapple, well drained
100g (1 cup) coarsely grated carrot
115g (1 cup) coarsely chopped walnuts
3 eggs
185ml (3/4 cup) vegetable oil
22 thin savoiardi (sponge finger biscuits)
Ribbon, to decorate
Yellow & white daisies, to decorate
Cream cheese icing
3 x 250g pkts cream cheese, at room temperature
450g (3 cups) icing sugar mixture, sifted
2 tbs milk

Method
Preheat oven to 160°C. Brush a 22cm (base measurement) round cake pan with oil to grease. Line the base with non-stick baking paper.

Combine the flour, sugar and nutmeg in a large bowl. Add the pineapple, carrot and walnut, and stir until well combined.

Whisk together the eggs and oil in a large jug. Add to the flour mixture and stir until well combined.

Spoon into the prepared pan. Bake for 1 hour 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool before turning onto a wire rack to cool completely. (See tip 1)

To make the cream cheese icing, use an electric beater to beat the cream cheese and icing sugar until pale and creamy. Gradually add the milk and beat until well combined.

Use a large serrated knife to cut the cake in half horizontally. (See tip 2) Place the base of the cake, cut-side up, on a serving plate or cake stand. Top with one-quarter of the icing and spread to the edge. Top with the remaining cake. Spread the remaining icing over the top and side of the cake. Arrange the biscuits, side-by-side, around the side of the cake. Tie a piece of ribbon around the cake to secure. Arrange the daisies on top of the cake to decorate.

Notes
Shopping tip: You'll need to buy 2 x 250g packets of thin savoiardi biscuits for this recipe. If you have any leftover biscuits, you can use them in other recipes, such as tiramisu or trifle.
Make it ahead:
Prepare this recipe to the end of step 4 up to 2 days ahead. Store in an airtight container. Make the icing (step 5) up to 1 day ahead. Store in an airtight container in the fridge. Continue from step 6 up to 4 hours ahead. Tip 1: Allow the cake to cool completely before icing it or the icing will melt. Also, to ensure the cream cheese is soft enough to beat, remove it from the fridge 1-2 hours before making the icing. Tip 2: To cut the cake evenly, use a large serrated knife in a gentle sawing motion. Before icing the cake, use a pastry brush to remove crumbs from the serving platter. This stops crumbs from getting into the icing. With a twist: We've come up with some delicious variations to our celebration cakes so you can give each cake a new twist.
Variations:
Rich chocolate & strawberry cake: For a two-tone effect, replace 1 packet of dark choc melts with white choc melts. Melt separately to make 14 dark chocolate panels and 14 white chocolate panels. Coconut, custard & passionfruit layer cake: Replace the raspberries with washed, hulled, sliced strawberries. Carrot & pineapple daisy cake: Add a few drops of coconut essence to the icing when adding the milk. Continue the tropical theme by replacing the daisies with fresh tropical flowers, such as orchids.
Make it quicker:
Follow these handy cheat's tips to make the cakes quicker if you're short on time or need a cake at late notice. Cheat's tips: Rich chocolate & strawberry cake: Omit the strawberries, and white and milk choc melts. Top the cake with a mixture of wrapped and unwrapped Ferrero Rocher chocolates. Replace the chocolate ganache with bought chocolate frosting. Coconut, custard & passionfruit layer cake: Replace the vanilla custard with double cream. Whisk the cream in a bowl until firm peaks form. Carrot & pineapple daisy cake: Replace the cream cheese icing with bought vanilla frosting. Cutting the cake: It's almost too pretty to eat … almost! Follow these tips to cut your cake: Remove the ribbon and flowers from the cake. Cut the cake with a serrated knife. Use the savoiardi biscuits as a guide of where to cut. Use a cake slice to gently transfer each piece onto a plate.

Source
Good Taste - February 2009, Page 112
Recipe by Michelle Southan

King of the jungle cake recipe

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The home of Tasty Food Recipes invites you to try King of the jungle cake recipe  . Enjoy my collection of delicious food recipes and learn how to make King of the jungle cake .

The only scary thing about this lion cake is how easy it is to make.

Ingredients (serves 12)
600g packet vanilla cake mix
1/3 cup vegetable oil
3 eggs
Butter cream icing
185g butter, softened
2 1/4 cups icing sugar mixture
2 tablespoons milk
Red food colouring
Yellow food colouring
Decorations
20cm liquorice strap
8cm strawberry sour strap
300g packet fruit rings (see tip), halved
2 round peppermints
1/2 x 100g packet Chang's fried noodles

Method
Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and side with baking paper. Make packet cake following packet directions. Pour into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted in the centre comes out clean. Stand cake in pan for 5 minutes. Turn out onto a wire rack to cool completely. Transfer cake to a board.

Meanwhile, make icing Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until well combined. Tint orange with red and yellow food colouring.

To decorate Spread icing over top and side of cake. Cut two 2cm and one 3cm rounds from liquorice strap. Trim 2cm rounds to form oval shapes for eyes. Reserve trimmed sections for eyebrows. Trim 3cm round to form a triangle for nose.

Cut remaining liquorice strap into thin strips. Trim to form three 7cm strips and two 5cm strips. Cut strawberry strap into 3 long strands. Cut in half crossways to form 6 smaller pieces for whiskers.

Using a little icing, stick liquorice eyes onto mints. Position eyes and nose on cake. Position 5cm liquorice strips from top of nose to above eyes. Place eyebrows at end of strips.

Position 7cm strips to form mouth. Position strawberry strap lengths as whiskers. Position a halved green fruit ring in place to define mouth. Place remaining red, orange and yellow fruit rings around edge of cake, placing a few extra above eyes to form a mane. Scatter a few fried noodles in and around fruit rings. Press remaining fried noodles around edge of cake. Serve. Select a packet of fruit rings containing lots of red, orange and yellow.

Notes
You'll need a 28cm to 30cm round cake board or plate.

Source
Super Food Ideas - March 2009, Page 79
Recipe by Kim Coverdale

Lemon and almond cake recipe

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The home of Tasty Food Recipes invites you to try Lemon and almond cake recipe  . Enjoy my collection of delicious food recipes and learn how to make Lemon and almond cake .

Preparation Time
30 - 40 minutes

Cooking Time
40 minutes

Ingredients (serves 8)
1 1/2 cups self-raising flour, sifted
100g packet ground almonds (almond meal)
3/4 cup caster sugar
3 eggs, at room temperature
1/2 cup olive oil
2 lemons, rind finely grated, juiced
1/4 cup whole blanched almonds
Lemon syrup
1/2 cup caster sugar
1 lemon, juiced

Method
Preheat oven to 180°C. Grease a 5cm deep, 18cm square (base) cake pan. Line base and sides with baking paper, allowing a 2cm overhang.

Combine flour, ground almonds and sugar in a large bowl. Beat eggs, oil, lemon rind and 1/2 cup lemon juice in a jug. Add to flour mixture and stir until well combined. Pour mixture into pan. Arrange blanched almonds on top. Bake cake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean.

Make lemon syrup Combine sugar and 1/4 cup lemon juice in a small saucepan over medium-low heat. Stir until sugar has dissolved. Increase heat to medium and bring to the boil. Boil gently for 3 minutes.

While cake is still warm in pan, pierce top between almonds using a bamboo skewer. Drizzle with lemon syrup. Allow cake to cool completely in pan. Cut into slices and serve.

Notes
Variation: You can substitute orange or lime for the lemon in this recipe.

Source
Super Food Ideas - November 2005, Page 98
Recipe by Dixie Elliott

Fairy Barbie cake recipe

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The home of Tasty Food Recipes invites you to try Fairy Barbie cake recipe . Enjoy my collection of delicious food recipes and learn how to make Fairy Barbie cake .

This beautiful doll cake will make you the star of the party - best of all, with our step by step instructions, it is surprisingly simple.

Ingredients
340g packet golden butter cake mix
1 quantity icing (see related recipe)
green and red food colouring
liquorice allsorts and cachous (for wings)
1 green fruit roll-up, for bodice
22 mint leaf sweets, for skirt
You'll also need
1 Barbie doll, clothing removed
1 pink ribbon
3 gold star stickers
stick from 1 Chupa Chup lollipop
gold paint
30cm x 40cm cake board

Method
Tie doll's hair up with pink ribbon. Decorate with a gold star. Set aside.

Paint lollipop stick gold. When dry, stick remaining 2 stars to form a wand.

Grease and line a 6cm deep, 23cm (base) square cake pan.

Prepare cake, following packet directions. Pour into prepared pan. Bake for 30 minutes. Stand in pan for 10 minutes. Turn onto a wire rack to cool completely.

Trim cake to form wings (see notes for picture 1). Place wings onto cake board.

Colour 1/4 cup icing green and remaining icing pink. Cover wings with pink icing.

Cut fondant from liquorice allsorts. Cut into shapes. Decorate wings with shapes (see main picture).

Wrap roll-up around doll. Place doll onto wings. Cover skirt area with green icing. Layer mint leaves to form skirt (see notes for picture 2). Place wand onto doll's hand.

Notes
See the technique here: Fairy Barbie cake technique

Source
Super Food Ideas - June 2004, Page 82
Recipe by Louise Hammond

Bear cake pops recipe

Photo:Bear cake pops recipe

The home of Tasty Food Recipes invites you to try Bear cake pops recipe  . Enjoy my collection of delicious food recipes and learn how to make Bear cake pops .

Every plate will be left 'bear' after you serve this cute birthday party cake.

Ingredients
2 packets White Wings Golden Buttercake packet cake mix
2 tablespoons cocoa powder, sifted
2 to 3 teaspoons milk
1 quantity basic butter icing (see related recipe)
26cm round cake board
Decorations
3 cups Coco Pops
2 white Choc Melts
2 blue Smarties
1 red Smartie
120g packet black licorice strap

Method
Preheat oven to 160°C. Grease a 7cm deep, 20cm (base) round cake pan and line base with baking paper. Grease three 1/3-cup (80ml) capacity muffin holes.

In 1 large bowl, prepare packet cake mixes following packet directions. Two-thirds fill muffin holes and spread remaining batter into pan. Smooth surface. Bake muffins for 20 minutes and cake for 50 to 55 minutes or until cooked. Allow muffins and cake to cool in pans for 5 minutes. Turn onto wire racks to cool completely.

Add cocoa powder and 2 teaspoons milk to basic butter icing. Beat, adding more milk if required, until icing is spreadable.

Trim top of cake to sit flat. Place cake in centre of board. Spread icing over top and side of cake. Cut a quarter from 2 muffins and position as ears. Position remaining muffin as nose. Spread icing over top and side of nose and ears.

Press Coco Pops over cake, including nose and ears. Cover centre of ears with icing, leaving a small border clear.

Using a little icing to secure, attach blue Smarties to choc melts and position as eyes. Cut out a triangle of licorice strap and position on nose. Cut licorice strap into 2 long, thin strips and position as mouth. Finish with red Smartie as tongue.

Source
Super Food Ideas - November 20066, Page 89
Recipe by Kirrily La Rosa & Kathy Knudsen

Caramel crunch cake recipe

Photo:Caramel crunch cake recipe

The home of Tasty Food Recipes invites you to try Caramel crunch cake recipe  . Enjoy my collection of delicious food recipes and learn how to make Caramel crunch cake .

This decadent caramel crunch cake is a tasty treat.

Ingredients (serves 10)
583g packet devil's food cake mix (includes ready-to-spread frosting)
3 eggs
1/4 cup vegetable oil
3/4 cup thickened cream, whipped
Caramel crunch
1/2 cup caster sugar
2 tablespoons honey
1 teaspoon bicarbonate of soda

Method
Prepare cake following packet directions, using 3/4 cup cold water. Turn out onto a wire rack to cool completely.

Meanwhile, make caramel crunch Line a baking tray with baking paper. Place sugar, honey and 2 tablespoons cold water in a saucepan over low heat. Cook, stirring, for 5 to 7 minutes or until sugar has dissolved. Increase heat to medium. Cook, without stirring, brushing down sides of pan occasionally with a wet pastry brush, for 5 to 6 minutes or until light golden. Remove from heat. Stir in bicarbonate of soda. Pour mixture onto prepared tray. Set aside to cool completely.

Using the end of a rolling pin, break caramel into small pieces.

Using a serrated knife, cut cake horizontally into thirds. Place base on a plate. Top with half the cream and one-third of the caramel. Repeat with middle layer, remaining cream and half the remaining caramel. Top with cake top. Spread over frosting. Sprinkle with remaining caramel. Serve.

Source
Super Food Ideas - June 2009, Page 82
Recipe by Liz Macri

Orange and pistachio cake recipe

Photo:Orange and pistachio cake recipe

The home of Tasty Food Recipes invites you to try Orange and pistachio cake recipe . Enjoy my collection of delicious food recipes and learn how to make Orange and pistachio cake .

It's time to turn the tables - this upside-down cake will send you topsy turvy.

Ingredients (serves 10)
1 3/4 cups caster sugar
1 large (300g) navel orange, thinly sliced (see note)
185g butter, softened
1 teaspoon ground cardamom
3 eggs, lightly beaten
1 1/2 cups self-raising flour, sifted
1/2 cup plain flour, sifted
1/2 cup finely chopped pistachio kernels, toasted
1/4 cup buttermilk

Method
Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and side with baking paper.

Combine 1 cup sugar and 1 1/2 cups cold water in a large frying pan over medium heat. Cook, stirring, for 6 to 8 minutes or until sugar has dissolved. Bring to the boil. Cook, uncovered, for 5 minutes or until slightly thickened. Add orange. Cook for 7 minutes, turning halfway, or until tender.

Using tongs, carefully remove orange from syrup. Line base of prepared pan with orange, overlapping slightly. Reserve syrup.

Using an electric mixer, beat butter, cardamom and remaining sugar on high speed for 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition.

Stir in half each of the flours, pistachio kernels and milk until just combined. Repeat with remaining flours, pistachio kernels and milk. Spread mixture over orange. Bake for 45 minutes or until a skewer inserted in centre comes out clean. Stand cake in pan for 15 minutes. Turn out onto a wire rack to cool. Drizzle with reserved syrup. Serve.

Notes
Tip: Cake is best made on day of serving. If cake doesn't sit flat on serving plate, turn onto a sheet of baking paper on a board. Trim top. Turn onto plate.

You will need 14 thin orange slices.

Kim's baking tips: When making upside-down cakes, line pans with baking paper to prevent topping from sticking.

Beating the butter and sugar for the specified time will help create light-textured cakes.

Have ingredients measured and ready before starting to bake.

To help cakes rise and prevent curdling, bring butter and eggs to room temperature before using.

Source
Super Food Ideas - July 2010, Page 82
Recipe by Emma Braz

Sunflower chocolate cake recipe

Photo:Sunflower chocolate cake recipe

The home of Tasty Food Recipes invites you to try Sunflower chocolate cake recipe . Enjoy my collection of delicious food recipes and learn how to make Sunflower chocolate cake .

Equipment
You'll also need 28cm diameter round cake board.

Ingredients
340g packet chocolate butter cake mix
1 quantity chocolate ganache (see related recipe)
1 Wagon Wheel
1 teaspoon chocolate sprinkles
pure icing sugar, sifted
350g packet ready-made white soft icing (see Notes)
yellow food colouring (see Notes)

Method
Grease and line a 6cm deep, 20cm (base) round cake pan. Prepare and bake cake following packet directions.

Stand in pan for 10 minutes. Turn onto a wire rack to cool completely.

Position cake on cake board. Set aside 1 teaspoon of ganache. Spread remaining ganache over top and sides of cake.

Lightly spread top and sides of Wagon Wheel with reserved ganache. Scatter chocolate sprinkles over centre. Place onto cake. Stand at room temperature for 1 to 2 hours or until ganache is firm.

Dust a flat surface and your hands with icing sugar. Knead soft icing until smooth and pliable, adding more icing sugar if it feels sticky. Use your thumb to push a small depression into icing. Place a few drops of food colouring into depression. Knead until colour is evenly distributed. Add more colouring if necessary, but don't add too much or icing will become sticky. Wrap in plastic wrap. Keep your hands well dusted with icing sugar.

Make outer petals: Take 3 teaspoons yellow icing (about the size of a walnut). Roll into a 1cm-thick, 10cm-long sausage shape. Roll out between 2 sheets of baking paper to form a 13cm-long oval shape. Peel away top paper. Loosen icing by sliding a sharp knife under it. Gently pinch both ends to form a petal shape. Cut shape in half to form 2 outer petals (see notes for picture 1). Place onto cake (see notes for picture 2). Repeat to form 14 petals.

Make middle petals: Take 1 teaspoon yellow icing. Follow outer petal method, rolling out to form a 7cm-long oval shape. Pinch both ends. Trim 5mm from 1 end. Place onto cake. Repeat to form 12 petals.

Make inner petals: Take 3/4 teaspoon yellow icing (about the size of a hazelnut). Follow method for outer petals, rolling out to form a 5cm-long oval shape. Gently pinch both ends. Place onto cake. Repeat 11 times to form 12 petals.

Make edging: Shape remaining icing into pea-sized balls. Place around base of cake.

Notes
Look for ready-made soft icing near the sugar in the baking aisle of your supermarket. You can make the petals up to 1 week ahead. Store between 2 sheets of baking paper in an airtight container. Food colouring paste will give you a deeper colour than regular food colourings. It's available from cake decorating and kitchenware stores. See the technique here: Sunflower chocolate cake petal technique

Source
Super Food Ideas - June 2004, Page 82
Recipe by Louise Hammond

Fairy cloud cake recipe

Photo:Fairy cloud cake recipe

The home of Tasty Food Recipes invites you to try Fairy cloud cake recipe. Enjoy my collection of delicious food recipes and learn how to make Fairy cloud cake .

Make a little girl's dream come true with this pretty fairy cake.

Ingredients (serves 10)
453g tub vanilla frosting
2 x 250g packets mega marshmallows
1 fairy figurine, to decorate
Cake
340g packet buttercake mix
2 eggs
3/4 cup milk
60g butter, softened
1 tube pink Dollar Five sprinkles

Method
Preheat oven to 180°C. Grease and line base of a 20cm (base) round cake pan.

Make cake: Prepare cake, following packet directions. Just before pouring mixture into cake pan, fold through sprinkles (this gives a magical coloured effect once cake is cut). Bake as directed. Stand in pan for 10 minutes. Turn onto a wire rack to cool completely.

Place cake, right side up, on a cake stand. Spread top and side with frosting.

Starting around side of cake, press marshmallows all over to cover icing. Place 1 marshmallow upside down in the centre of cake. Position fairy on top.

Source
Super Food Ideas - April 2005, Page 29
Recipe by Tracy Rutherford

Last-minute christmas cake recipe

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The home of Tasty Food Recipes invites you to try Last-minute christmas cake recipe. Enjoy my collection of delicious food recipes and learn how to make Last-minute christmas cake .

For those who just don't have time to make Christmas cake, the answer is buying a good-quality one and decorating it yourself - nobody will be able to tell.

Ingredients (serves 10)
50g mixed red and green glace cherries
100g redcurrant jelly
1kg Christmas cake
1/4 cup coffee sugar crystals
2 tbs cachou silver balls*
Ribbon, to decorate

Method
Cut the cherries into small pieces. Place the redcurrant jelly in a saucepan over low heat, stirring, until the jelly melts. Cool slightly, then brush all over the top and sides of the cake. Sprinkle with coffee crystals. Use tweezers to place cachous and cherries all over the cake to decorate. Tie with ribbon before serving.

Notes
 * Cachous are from supermarkets.

Source
delicious. - December 2003, Page 112
Recipe by Valli Little

Profiterole cake recipe

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The home of Tasty Food Recipes invites you to try Profiterole cake recipe . Enjoy my collection of delicious food recipes and learn how to make Profiterole cake .

Ingredients (serves 8)
80g butter, chopped
1 cup plain flour
4 eggs, at room temperature
2 x 180g blocks good-quality white cooking chocolate
1 litre thick vanilla custard (we used Pauls)
1/2 cup pistachio kernels, roasted, chopped

Method
Preheat oven to 200°C. Grease and line 2 baking trays with baking paper. Place butter and 1 cup cold water in a small saucepan. Bring to the boil over medium heat. Gradually add flour, stirring constantly until mixture comes together. Transfer to a large heatproof bowl. Allow to cool for 10 minutes.

Using an electric mixer, beat butter mixture for 1 minute or until pale. Add eggs, 1 at a time, beating constantly until well combined. Spoon or pipe tablespoons of mixture onto prepared trays, allowing room for spreading. Bake for 15 minutes. Reduce oven to 180°C. Bake for a further 30 minutes or until puffed, golden and dry inside. Transfer to a wire rack. Allow to cool completely.

Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%), stirring every minute with a metal spoon until almost melted. Stir until smooth.

Using a wooden skewer, make 1 hole in the base of each profiterole. Grease and line a 22cm (base) springform cake pan with baking paper. Using a piping bag fitted with a 1cm-diameter nozzle, fill profiteroles with custard (see tip). Place profiteroles, in a single layer, over base of prepared pan. Drizzle with half the chocolate and sprinkle with half the pistachios. Repeat with remaining profiteroles, custard, chocolate and pistachios. Refrigerate for 1 hour or until chocolate has set. Serve.

Notes
Dip the filled profiterole bases in chocolate to seal the holes.

Source
Super Food Ideas - July 2007, Page 79
Recipe by Kirrily La Rosa

Number cake recipe

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The home of Tasty Food Recipes invites you to try Number cake recipe . Enjoy my collection of delicious food recipes and learn how to make Number cake .

Preparation Time
60 minutes

Ingredients (serves 20)
2 quantities butter cake (see related recipe)
1 1/2 quantities butter cream icing (see related recipe)
Nestle Smarties, to decorate

Method
Place the cakes on a clean work surface. Use a large serrated knife to trim 1 short side of each cake. Place cut sides together. Place the template (see notes) on top of the 2 cakes. Use a small sharp knife to cut out the number. Place a little icing on the bases of the cakes to secure to a cake board or serving platter.

Spread the icing over the sides and top of the cake to cover.

Separate the Smarties into four different colours and place in separate bowls. Use brown Smarties to create three rows around the sides of the cake. Use the three remaining colours to outline the number on top of the cake, overlapping slightly.

Notes
 Get the number templates needed for this cake on the Good Taste January 2009 page. Print the number template you require to start. For number templates from 0-9, you'll need the same quantities of cake, icing and decoration as in the above cake. If making the number 10, double the above quantities. Make it ahead: You can make this cake up to 1 day ahead. Sore in a cool, dry place. You'll need 8 x 410g packets of Smarties for this recipe. Place any leftover Smarties in bowls for the party or in lolly bags for the kids.

Source
Good Taste - January 2009, Page 103
Recipe by Michelle Southan

Three little ducks cake recipe

Photo:Three little ducks cake recipe

The home of Tasty Food Recipes invites you to try Three little ducks cake recipe. Enjoy my collection of delicious food recipes and learn how to make Three little ducks cake .

Birthday celebrations mean cake, so wow the kids with this impressive creation!

Equipment
You'll need a 30cm round cake board and 3 toothpicks.

Ingredients
2 x 340g packets golden buttercake mix or 2 quantities Homemade buttercakes (see related recipe)
1/4 cup desiccated coconut
21 flaked almonds black writing icing (see note)
1/2 Flake chocolate bar
4 lolly mint leaves
1 1/2 packets edible sugar flowers
Buttercream icing
250g butter, softened
3 cups icing sugar mixture
2 tablespoons milk
Blue, yellow and green food colourings

Method
Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 22cm (base) round cake pan. Line base and side with baking paper. Grease 3 holes of a 1/3 cup-capacity muffin pan.

Prepare packet cakes following packet directions or homemade cakes (see related recipe). Half-fill prepared muffin holes with batter. Spread remaining batter into prepared cake pan. Bake muffins for 20 minutes or until cooked through. Remove from oven. Bake cake for 1 hour or until cooked through. Stand in pans for 5 minutes. Turn out onto a wire rack to cool completely.

Make icing: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined.

Spoon 1/4 cup icing into a bowl. Tint icing blue. Repeat with 1/2 cup icing and yellow food colouring. Tint remaining icing light green. Spoon 2 tablespoons green icing into a bowl. Tint a darker green colour. Place coconut in a snap-lock bag. Add 2 drops yellow colouring. Seal bag. Shake, scrunching with hands to distribute colour evenly.

Cut top from each muffin and discard. Cut muffin bases to form duck shapes (see Cooking class, below). Spread muffins lightly with yellow icing. Toss in coconut (reshaping into duck shapes if necessary). Use almonds to form beak, wings and tail feathers on ducks. Using black writing gel, pipe eyes onto ducks. Set aside.

Using a serrated knife, level top of cake if necessary. Place cake on board cut-side down. Reserve 1/4 cup light green icing. Spread top and side of cake with remaining light green icing. Using a palette knife, dab icing on top of cake to create a rough texture. Dollop reserved light green icing onto 1 side of cake to form a hill, spreading to smooth edges. Spread blue icing on top of cake, opposite hill, to form a 12cm oval pond. Using a sharp knife, split Flake bar into 2cm to 3cm shards. Position around pond to form logs.

Cut 3 mint leaves into thirds lengthways. Press 1 piece on each toothpick to form a stem. Press 2 pieces on toothpicks to create leaves. Press flowers on stems. Insert flowers in cake. Cut remaining leaf horizontally in half. Place in pond.

Position ducks on cake. Spoon dark green icing into a piping bag fitted with a 'grass' nozzle (see related article). Pipe grass, in clusters, on top of cake and around base. Decorate with remaining flowers. Serve.

Notes
Black writing icing is available from supermarkets. Remove toothpicks before serving.

Cooking class: Cut top from each muffin and discard. Using picture as a guide, cut muffin bases into duck shapes.

Source
Super Food Ideas - September 2010, Page 10
Recipe by Kathy Knudsen

Whole orange cake recipe

Photo:Whole orange cake recipe

The home of Tasty Food Recipes invites you to try Whole orange cake recipe. Enjoy my collection of delicious food recipes and learn how to make Whole orange cake .

Finish the Christmas feast with this beautiful whole orange cake. Fresh oranges 'rind' off this dessert beautifully!

Ingredients (serves 12)
2 small (400g) oranges
125g butter, melted
1 cup milk
3 eggs, lightly beaten
1 1/2 cups self-raising flour, sifted
1 cup caster sugar
1/2 cup almond meal (ground almonds)
Orange zest, to decorate
Orange icing
1 1/2 cups pure icing sugar, sifted
10g butter
2 tablespoons orange juice

Method
Preheat oven to 180°C/160°C fan-forced. Grease a 24cm (base) fluted ring pan. Place oranges in a saucepan. Cover with cold water. Bring to the boil. Drain. Return to saucepan. Cover with cold water. Bring to the boil. Drain. Set aside until cool enough to handle.

Roughly chop oranges. Remove and discard seeds. Process orange until smooth. Transfer to a bowl. Stir in butter, milk, eggs, flour, sugar and almond meal until combined. Pour mixture into prepared pan.

Bake for 50 to 60 minutes or until a skewer inserted in cake comes out clean. Stand cake in pan for 10 minutes. Turn onto a wire rack over a tray. Cool.

Make icing Place sugar, butter and orange juice in a heatproof bowl over a pan of simmering water. Stir for 5 minutes or until smooth. Set aside for 5 minutes or until slightly thickened. Pour over cake. Top with orange zest. Stand for 15 minutes or until set. Serve.

Notes
Bringing the oranges to the boil twice removes some of the bitterness and softens the peel and pith.

Tip: You can find citrus zesters in the kitchen supply section of supermarkets.

Source
Super Food Ideas - July 2010, Page 77
Recipe by Kim Coverdale

Dinosaur cake recipe

Photo:Dinosaur cake recipe

The home of Tasty Food Recipes invites you to try Dinosaur cake recipe . Enjoy my collection of delicious food recipes and learn how to make Dinosaur cake .

If your kids are dinosaur crazy, tempt them with this tasty cake-a-saurus.

Preparation Time
60 minutes

Ingredients (serves 15)
2 quantities butter cake (see related recipe)
1 quantity butter cream icing (see related recipe)
20 drops blue food colouring
30 spearmint leaf lollies
25 lime-coloured mint Mars M&M's
25 dark-green-coloured mint Mars M&M's
1 red Nestle Smartie
Licorice strap, cut into thin strips

Method
Place 2 cakes on a clean work surface. Use a large serrated knife to trim 1 long side of each cake. Place the cut sides together. Place the template on top of the cakes and use a small sharp knife to cut out the dinosaur. (see tip 1, below). Place a little icing on the bases of the cakes to secure to a cake board or serving platter

Place the remaining icing in a large bowl. Add the food colouring and stir until well combined. Spread the icing over the side and top of the cake to cover (see tip 2, below).

Place the spearmint leaf lollies along the top edge of the dinosaur, overlapping slightly, from the tail to the top of the head. Arrange the M&M's over the body of the dinosaur. Place the red Smartie on the head to make the eye.

Use the licorice strips to make the feet and mouth of the dinosaur.

Notes
Get the dinosaur template needed for this cake on the Good Taste January 2009 page or download here. Print the template to start. Make it ahead: Make this recipe up to 1 day ahead. Store in a cool, dry place. Tip 1: To create an even surface, it's important that you trim 1 long side of each cake before cutting the shape. Tip 2: To create a smooth finish, use a round-bladed knife to spread on the icing (they're available from kitchenware stores). Alternatively, you can use a butter knife.

Source
Good Taste - January 2009, Page 106
Recipe by Michelle Southan

Hopscotch cake recipe

Photo:Hopscotch cake recipe

The home of Tasty Food Recipes invites you to try Hopscotch cake recipe. Enjoy my collection of delicious food recipes and learn how to make Hopscotch cake .

Birthday celebrations mean cake, so wow the kids with this impressive creation!

Equipment
You’ll need a 55cm square cake board.

Ingredients
2 x 340g packets golden buttercake mix or 2 quantities Homemade buttercake (see related recipe)
160g packet 100s and 1000s
48 mini M&Ms (we used blue, red and yellow)
Buttercream icing
250g butter, softened
3 cups icing sugar mixture
2 tablespoons milk
Blue food colouring

Method
Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 20cm round cake pan and an 8-hole,3/4 cup-capacity mini loaf pan. Line bases and sides of both pans with baking paper.

Prepare packet cakes following packet directions or homemade cakes (see related recipe). Spoon 1/3 cup batter into each prepared mini loaf hole. Spoon remaining batter into prepared round cake pan. Bake mini loaf pan for 20 minutes or until cooked through. Remove from oven. Bake round cake pan for 45 minutes or until cooked through. Stand in pan for 10 minutes. Turn out onto wire racks to cool completely.

Using a serrated knife, level tops of cakes if necessary. Cut an 18.5cm (base) semicircle from round cake. Trim cake top to sit level with top of loaves.

Make icing: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined.

Place 1/4 cup icing into a bowl. Tint blue. Spoon blue icing into a piping bag fitted with a 2mm plain nozzle. Place cake piece and loaves, cut-sides down, on a board (see Cooking class, below). Spread each piece with plain icing. Dip sides of cake and loaves into 100s and 1000s.

Using the picture as a guide, place each piece of cake onto cake board to form a hopscotch game. Pipe ‘HOME’ on rounded piece of cake. Pipe numbers on remaining pieces of cake. Decorate with M&Ms. Serve.

Notes
Cooking class: Place cakes, cut-sides down, on board. Place each mini loaf on a skewer or fork before icing to make it easier to ice sides and coat sides in sprinkles.

Tip: You could use a snap-lock bag instead of a piping bag to pipe numbers.

Source
Super Food Ideas - September 2010, Page 11
Recipe by Claire Brookman