No one should ever waste ganache. Ganache makes the best chocolate truffles that you can then add any flavour too. Great for an after dinner treat!
I made this layered chocolate cake my friends birthday. I used my basic chocolate cake recipe that I have been making since I was kid then doubled it to make the layered cake pictured. I used 2 x 23cm tins and 2 x 28cm tins for the pictured cake. The usual cake recipe makes either 1 large 28cm cake or 2 x 23cm cakes.
Chocolate ganache is the ultimate chocolate icing for cakes. It is rich, smooth and velvety. It can also be used as the base to making amazing chocolate truffles.
Carrot cake is a favourite amongst friends and family and is always requested for birthday cakes. This cake is simple yet satisfying and best served with cream cheese icing. To make a double layer cake (pictured below) just times the recipe by 1.5 and use 2 x 23cm cake tins.
Chocolate Molten Puddings
These puddings look like little cakes but as soon as you break into them a delicious liquid chocolate filling oozes out. You can either turn them out onto small plates or leave them in a cute teacup to serve.
Red Velvet Cake
Red velvet is like a red chocolate sponge. It looks striking when you cut a slice with the different layers of white and red. There are lots of ways to decorate a red velvet cake depending on your theme.
Chocolate Fudge Brownies
There is a little story behind these brownies. A great friend of mine, Izaak is reknown for his rich melt in your mouth brownies. I have been unable to twist his arm (yet) to get his version but this one is pretty close. It is rich, smooth and absolute heaven. You can opt to leave the chocolate chunks out if you wish, the brownie works either way.
This recipe is a bit of a favourite in my family. It is super easy to make and the crunchy combination of the breadcrumbs and bacon really adds to the dish. Usually I serve this with new potatoes and a green salad.
Oaty Ginger Slice
This ginger slice recipe is a cross between a traditional ginger crunch and an ANZAC biscuit. It’s oaty base adds a little more texture and substance to a normal ginger slice.
Gooey Lemon Slice
This delicious slice is my go to lemon flavoured treat. It is like a gooey, sponge like tart that is either perfect just on its own or served with a dollop of natural yoghurt.
ANZAC biscuits are a New Zealand tradition and are often made in remembrance of the war every year. I’m not a big fan of your typical ANZAC biscuit but this recipe from Little & Friday is more of a cookie than a biscuit. I like to make them into large round ball shapes so that they remain soft on the inside yet crunchy on the outside.
Pork & Pear Bake
Pear and blue cheese is a winning match and both flavours work well with pork. This recipe is very easy to prepare and the flavours speak for themselves. Great Autumn recipe to warm the cooling nights.
Fragrant Green Curry Paste
This curry paste is packed full of herbs and adds great flavour to any curry. When coriander and basil are in season I will make this paste and freeze into ice cube trays. This way I can pull out a couple of cubes and add to coconut milk for an instant fragrant curry.
Mini Easter Cakes
These cakes are the ultimate treat this Easter. I have adapted my favourite banana cake recipe to make these easter nest cakes. I have added toasted coconut and mini pastel easter eggs to fit in with the theme.
I am still not a master of caramel but I am slowly getting there. I think the trick is to not have too much water and ensure that you take the sugar of the element early enough that it doesn’t burn as it continues to cook.