Thursday, August 25, 2011

Devil's Food Cake

I've been meaning to blog about this recipe for a while! We had a random baking night at my cousins... and it was just after the Masterchef episode where they made Devil's food cake (with no recipe!!! well someone had to memorise the recipe... but yeah~) anyways so was always wondering what was so special about a Devil's food cake because it kind of looks like a chocolate cake~ I guess after making this I realise there are little surprises that make the taste different. This isn't Nigella's recipe ... but still just as good :)

Devil's Food cake

180g butter
1 3.4 cup caster sugar
3 eggs
1 1/2 cups self-raising flour
1/2 cup plain flour
1/2 tsp bicarb soda
2/3 cup cocoa powder
3 tsp dry instant coffee
1/2 cup milk
1/2 tsp red food dye
1/2 cup warm water

Rich chocolate frosting
60g dark chocolate
60g unsalted butter

1. Grease 2 20cm round cake tins and line with baking paper (we only had one...)
2. Beat butter and sugar till light and fluffy. Add eggs one at a time, beating well after each addition.
3. Fold in sifted flours, bicarb soda and cocoa powder with combined coffee, colouring, water and milk.
4. Pour mixture into prepared tins. Bake at 180oC for around 45 minutes (make sure you don't overcook it because it can go dry....)
5. Allow cake to cool and sandwich cakes with cream (or maybe jam?)
6. Make chocolate frosting by combining chocolate and butter in heatproof bowl over a pan of simmering water. Stir until smooth and ice cooled cake.

Had leftover cake mix so made Devil's food CUPCAKES! :D personally iced and decorated!

Recipe adapted from

Monday, August 15, 2011

No bake cake!

You might be wondering, "Why blog about a no bake cake on a blog called Baking Tray??" haha!! Well just because I know there are people out there who say that they can't cook or bake.. but this is the EASIEST cake you can make!!! and the thing is, it looks amazing and tastes delicious!!! Whenever people see this cake they always ask me "how did you make it?? how do you get the layers??" so now.. i will tell you!!!
This recipe is on the biscuit packet and you may have also seen it on TV ads but here it is for you!

Chocolate Ripple Cake

1 packet Arnotts Chocolate ripple biscuits 
300ml thickened cream
1 tsp caster sugar
Milo or cocoa powder for dusting

1. Pour cream and sugar into a large bowl and whisk with electric mixer until stiff peaks form
2. Spread one biscuit with cream and layer another biscuit on top creating a sandwich. Continue spreading cream and adding biscuit until a log is formed - (this recipe creates 2 logs ~20cm long).
3. Lay log down onto plate and cover entire cake with cream. Dust with milo or cocoa powder and cover and place in fridge overnight.

Serving: Cut cake diagonally into slices!

Thursday, August 4, 2011

A little bread... A little butter

Who doesn't love a Bread and Butter Pudding. It's one of those CLASSIC recipes!! perfect for a winters night! or anytime in fact =D What I love about this recipe is that it's really simple and you can really put whatever you like! If you don't like raisins.. don't put them in! Add in chocolate.. fruit... chocolate =p

glistening ^____^
We made this for a BBQ at Joey's a few weeks ago! and it was a WINNER!! gone in a flash~~ 

  • 50g unsalted butter
  • 12 slices white bread (or any bread in fact! i think raisin bread would work really well!)
  • 50g sultanas (or CHOCOLATE - which is what we used because we forgot to buy sultanas)
  • 4 eggs plus 4 egg yolks
  • 175g caster sugar
  • 300ml thin cream
  • 300ml thickened cream
  • 1 tsp vanilla essence
  • 3 tbs apricot jam (or marmalade)
1. Lightly butter a 2-Litre baking dish. Remove crusts from bread and lightly butter each slice. Cut slice into 4 equal triangles and arrange in layers in dish. 
2. Sprinkle sultanas/chocolate (or BOTH!) between layers - be careful as sultanas and chocolate may burn if they are on the top layer. Layer crusts in a criss-cross pattern over the top (don't waste crusts!! hehe)
3. Whisk eggs, egg yolks and caster sugar together. Place both creams in a saucepan with vanilla essence and heat just before boiling (gentle heating). Pour cream over egg mixture and whisk lightly to combine.
4. Carefully pour over bread slices and set aside for 30 minutes - we didn't do this but the recipe says this will ensure a lighter pudding.
5. Place baking dish in roasting pan and pour enough boiling water into pan to come up halfway up the sides of baking dish.
6. Cover dish loosely with foil, bake in 180oC preheated oven for 15 minutes or until golden.
7. Heat apricot jam in microwave for ~30 seconds or in a small saucepan over low heat for 1-2 minutes till spreadable. Remove pudding from oven and brush over jam. 

Slice and EAT! :D best served warm with a scoop of vanilla icecream!!

Recipe adapted from