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Its fete time again, so get those eggs cracking, mix masters and cake tins ready, fire up the ovens
and prepare to bake.
We would gratefully appreciate your donations of cakes, slices, biscuits and muffins for the
Afternoon Tea and Cake Stalls, and just in case you were seeking inspiration as to what to bake,
we have collated some recipes for you.
Of course if you have a favourite recipe, baking specialty or thing you like to do, please feel
free to bake that instead. All items gratefully received.
Trays and wrapping can be collected from the Front Office (so you dont have to send in your
Tupperware). OR if you prefer, simply drop your delicious cakes to the Tuckshop on Friday
afternoon or early Saturday before the fete and we will wrap it for you!
We look forward to receiving your scrumptious cakes, slices and bikkies!
SLICES
RASPBERRY SLICE
2.
To make the chocolate icing, place the icing sugar, cocoa, water and butter in a bowl and whisk to combine. Set
aside.
3.
4.
Beat the butter, sugar and vanilla in an electric mixer until light and creamy.
Gradually add the eggs and beat well. Add the flour and baking powder and mix until well combined.
5.
6.
7.
2.
Place the flour, desiccated coconut, sugar and 140g butter in a bowl and stir until the mixture resembles coarse
breadcrumbs.
3.
Using the back of a spoon, press the mixture into the base of a 20cm x 30cm tin lined with non-stick baking paper
and bake for 2025 minutes or until golden. Allow to cool for 10 minutes.
4.
5.
Place the shredded coconut, oats, golden syrup, and remaining butter in a bowl and mix to combine.
Spread the caramel over the cooled base and spoon over the oat topping.
6.
Bake for a further 2025 minutes or until golden. Allow to cool completely before cutting into squares to serve.
Makes 20.
BISCUITS
CHOC CHIP COOKIES
Makes 12
2.
3.
Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until pale and creamy.
Gradually add the eggs and beat well.
4.
5.
Add the flour and baking powder and beat until a smooth dough forms.
Fold through the chocolate.
6.
Roll 2 tablespoons of the mixture into balls, place on baking trays lined with non-stick baking paper and press
to flatten.
7.
Bake for 1215 minutes or until golden. Allow to cool on the trays.
SUGAR COOKIES
Makes 32
250g butter
cup (275g) caster (superfine) sugar
2 teaspoons vanilla extract
1 egg yolk
2 cups (335g) plain (all-purpose) flour, sifted
cup clear sanding sugar* (Omit this or use caster sugar if preferred)
1.
2.
3.
Place the butter and sugar in an electric mixer and beat until pale and creamy.
Add the vanilla and egg yolk and beat well to combine.
4.
5.
6.
7.
baking paper and use a 7cm star-shaped cookie cutter to cut out 8 rounds from each sheet.
Place the cookies on baking trays lined with baking paper, sprinkle with the clear sanding sugar and bake for
8 minutes or until the cookies are light golden. Cool on wire racks.
ANZACS
Makes 25,
Prep time 15mins Cook time 20 mins
1 cup (90g) rolled oats
1 cup (150g) plain flour
1 cup (220g) firmly packed brown sugar
cup (40g) desiccated coconut
125g butter
2 tbs golden syrup
1 tbs water
tsp bicarbonate of soda
1. Preheat oven to 160C/140C fan-forced. Grease oven trays; line with baking paper.
2. Combine oats, sifted flour, sugar and coconut in large bowl. Combine butter, syrup and the water in small saucepan,
stir over low heat until smooth; stir in soda.
3. Stir into dry ingredients. Roll level tablespoons of mixture into balls; place about 5cm apart on trays, flatten slightly.
4. Bake about 20 minutes; cool on trays.
GINGERNUTS
Makes 32,
Prep time 15 mins Cook time 10 mins
90g butter
1/3 cup firmly packed brown sugar
1/3 cup golden syrup
1 1/3 cups plain flour
tsp bicarbonate of soda
1 tbs ground ginger
1 tsp spoon ground cinnamon
tsp ground clove
1. Preheat oven to 180C/160 fan-forced. Grease oven trays.
2. Combine butter, sugar and syrup in medium saucepan; stir over low heat until smooth. Remove from heat; stir in
sifted dry ingredients. Cool 10 minutes.
3. Roll rounded teaspoons of mixture into balls. Place about 3cm apart on trays. Flatten slightly. Bake about 10 minutes;
cool on trays.
SPOTTY COOKIES
Makes 24,
Prep and Cook time 30 mins
125g butter softened
1 cups (330 g) firmly packed brown sugar
1 egg
1 cup (150g) plain flour
cup (70g) self-raising flour
tsp bicarbonate of soda
1/3 cup cocoa powder
cup (95g) milk chocolate choc bits
1 cup smarties or M&Ms
1. Preheat oven to 180C/160 fan-forced. Lightly grease and line three oven trays with baking paper.
2. Beat butter, sugar and egg in a small bowl with an electric mixer until smooth. Transfer mixture to a large bowl, stir
in combined sifted flours, soda and cocoa powder. Mix in the Choc Bits and a third of the Smarties or M&Ms.
3. Roll 1 tbs of the mixture into balls and place on trays, allowing 5cm between each. Press remaining Smarties into
cookies to decorate. Bake about 15 minutes per tray or until firm. Stand cookies on the tray for 5 minutes before
transferring to a wire rack to cool. Suitable to freeze.
CAKES
SULTANA AND APPLE CAKE
Serves 8
ORANGE CAKE
CHOCOLATE CAKE
1 cup self-raising flour
2 level tbs cocoa
cup milk
tsp vanilla
125g butter
1 cup sugar
2 eggs
1. Melt the butter.
2. Put all the ingredients in bowl and pour over butter.
3. Beat for 3 minutes (no longer).
4. Bake in a moderate oven for approximately 30 minutes.
1.
2.
Preheat oven to 160 C (325 F). Lightly grease 2, 18 cm round cake tins and line with parchment paper.
Place the water, butter and cocoa in a small saucepan over medium heat and stir until the butter has melted;
set aside.
Sift the flour and bicarbonate of soda into a large bowl. Add sugar and whisk to combine well.
Add the cocoa mixture and whisk to combine. Add the eggs, buttermilk and vanilla and whisk to combine.
Divide batter evenly between the 2 cake tins. Bake for 40 to 45 minutes or until a cake tester inserted in centre
of cake comes out clean.
Allow to cool in the tins on a wire rack for 10 minutes. Turn out onto wire racks to cool completely.
3.
4.
5.
6.
1.
Place butter and cream cheese in the bowl of a stand mixer, fitted with the paddle attachment and beat on
medium-high speed for 6 to 8 minutes or until pale and creamy.
Meanwhile, using a fine-mesh sieve, sift icing sugar and cocoa into a medium bowl. Repeat an additional 2
times.
Reduce stand mixer to low speed and gradually add the icing sugar, cocoa mixture.
Increase speed to medium-high and continue to beat for a further 6 to 8 minutes or until light and fluffy.
2.
3.
4.
SPIRAL CUPCAKES
Makes 22, Prep and Cook time 45 minutes
2 cups (375g) SR flour
250 g butter softened
2 tsp vanilla extract
1 cups (275g) castor sugar
5 eggs
cup (125ml) milk
160g packet mini M&Ms to decorate
180g packet Smarties to decorate
BUTTER CREAM
200g butter softened
2 tsp vanilla extract
3 cups (480g) icing sugar)
1/3 cup (80ml) milk
1. Preheat oven to 180C/160C fan forced. Line two 12 hole muffin pans with cases.
2. Sift flour into a medium bowl and add butter, vanilla, sugar, eggs and milk, beat on low speed with an electric
mixer until ingredients are just combined. Increase speed to medium, beat for about 2 minutes or until mixture
has changed to a paler colour.
3. Drop cup of mixture into each paper case. Bake for about 20 mins or until cakes are cooked when tested with
skewer. Stand in pans for 5 mins before transferring onto wire rack to cool.
4. BUTTER CREAM: Beat the butter in a medium bowl with an electric mixer until it is as white as possible. Beat
in the vanilla then sifted icing sugar and milk in two batches.
5. Spread the top of cupcakes with butter cream. Decorate with M&Ms and Smarties to make spirals of the same
colour.
BANANA CAKE WITH PASSIONFRUIT ICING
Prep and Cook time 1 hour 25 mins
125g butter softened
cup (165g) firmly packed brown sugar
2 eggs
1 cups (225g) SR flour
tsp bicarbonate of soda
1 tsp mixed spice
1 cup mashed banana (2 large overripe bananas)
cup (125g) sour cream
cup (60ml) milk
PASSIONFRUIT ICING
1 cups (240g) icing sugar
1 tsp soft butter
2 tbs passionfruit pulp, approx
1. Preheat oven to 180C/160C fan forced. Grease 15 x 25cm loaf pan, line base with baking paper.
2. Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time.
Transfer to large bowl, stir in sifted dry ingredients, banana, sour cream and milk.
3. Spread mixture into pan, bake about 50 minutes. Stand cake in pan 5 minutes before turning top-side up, onto
wire rack to cool.
4. Meanwhile, make passionfruit icing. Spread cake with icing.
PASSIONFRUIT ICING: combine all ingredients in medium bowl, stir until smooth.
SWEETS
COCONUT ICE (makes a double batch)
250g copha
1kg icing sugar
4 egg whites
500g coconut
vanilla extract
food colouring
1.
2.
3.
4.
5.
CHOCOLATE BALLS
8 weetbix
1 cup coconut
1 tin condensed milk
3 tablespoons cocoa
Mix all ingredients together. Let it sit for awhile to firm up then roll into balls in coconut. Store in the fridge.
CHOCOLATE FRECKLES
Chocolate melts
Various sprinkles
1.
2.
3.
Cut the mars bars and butter into pieces. Place into a saucepan and melt over low heat stirring
occasionally until it turns into a soft consistency.
Take off the heat and add rice bubbles. Mix until well combined. Place the mixture in the fridge to cool
for about 10-15 minutes.
Remove the mixture from the fridge and roll into small balls.
Melt the choc melts as per packet instructions. Place a batch of the balls into the chocolate to coat them.
Remove and place on a tray with baking paper. Place the tray in fridge.
Mix all ingredients. Stir over heat until the sugar dissolves.
Bring to the boil and boil for exactly 6 minutes.
Cool slightly, beat until thick.
Pour into a greased glass pyrex dish or greased cake tin. Cut into squares when still warm with a sharp
knife.
SHERBET
1 teaspoon baking soda
1 teaspoon citric acid
2 teaspoons icing sugar
3 teaspoons jelly crystals
Mix all together.
TOFFEES
2 cups sugar
3/4 cup cold water
1 tablespoon brown vinegar
Sprinkles (optional)
1.
2.
3.
4.
Place all ingredients in saucepan. Stir over heat till sugar dissolves.
Bring to boil do not stir. Cook till syrup is golden brown.
Remove from heat and allow bubbles to settle.
Pour into small patty cake papers. If desired, decorate with sprinkles.
TEACUPS
Tic Toc Biscuits (usually range of 3 icing colours white, pink, and yellow)
Marshmallows (mainly white and pink but really whatever you want)
Chocolate to melt
100s & 1000s
Lifesavers cut in (white & pink or whatever to want to contrast rest of teacup)
1.
2.
To make the cup and saucer, dip top and bottom of 1 marshmallow in chocolate, dip 1 end into the 100s
& 1000s and then place other end on top in middle of icing side of a Tic Toc biscuit. Repeat for all
biscuits.
To make the handle on the cup, dip the cut ends of lifesaver in chocolate and gently push into side of
marshmallow May have to hold there for a few seconds to ensure it sticks.
Note:
Can attach a freckle chocolate to top of marshmallow instead of using 100s & 1000s but still have to use melted
chocolate to attach it and it would be a more expensive option.
Need to keep finished product relatively cool so chocolate doesnt melt.
Need to make close to date and keep in airtight container (or similar) to ensure biscuits dont go stale.