Tagged by: sweet

Disney’s Frozen Easy Slab Birthday Cake

Hello gorgeous people and Happy Easter to you all!

I’ve just finished off my second slab Birthday Cake for the month, (April’s a busy, fun time in this house, our youngest and eldest have birthdays 2 weeks apart). Easter and 2 birthday’s in one month, Zakidlets are loving it!

I have always made Zakidlets Birthday cakes, just like my Mum always made mine (with the exception of one very memorable year when my Dad made me a netball girl cake from scratch), I loved their efforts and it’s left very warm memories in my heart, I hope I can do the same for my kidlets. There is just something extra special about creating a birthday cake for the little people in your life, a great sense of accomplishment especially when you see that little set of eyes light up as the cake is placed in sight.

As promised here is my ‘how to post’ on the ‘Frozen’ Birthday cake!  Just use this as a guide, you can adapt your cake theme to whatever suits the occasion and person you are making it for.

This is a great cake to start or continue your birthday cake baking adventures. I make no claims for being a pastry chef, cake decorator or gourmet chef, I’m just a Mummy on a journey, sharing some experiments and experiences for anyone who wants to see and maybe try for themselves.

Finished Frozen Cake

I made this cake for a certain little member of the family who turned 3 on April 6th. She’s a little ‘Frozen’ fan so it wasn’t too hard to work out which direction I should head in.  Usually we rely on the good old Australian Women’s Weekly children’s birthday cake cookbooks to provide us with our Birthday Cake options, but sometimes it’s fun to create outside the square and have an adventure.

I set about some searches on the fantastic Pinterest to see what inspiration/help I could find. I knew I didn’t want anything complicated.

On completing my groundwork I decided I would use 2 rectangular  butter cake slabs, join them with butter cream in the centre, then ice with butter cream all over, use some piped butter cream to fancy the edges up and purchase a few little extras for the finishing touches (a cake topper, sprinkles, Frozen figurines and some homemade bunting).

You will need:

A baking dish 24x36x6cm

4 quantities of butter cake mix. See here for the recipe.

5 quantities of Vienna (butter) cream icing. See here for the recipe.

Family Size Packet of M&m’s

Blue and white sprinkles (I found mine at Woolworths)

Disposable piping bag and nozzle (I purchased a disposable kit at Coles)

Blue food colouring

A Frozen Cake topper (I purchased here online)

Some frozen figurines (I purchased here online) the paint work on the figurines was a little dodgy (Ana had a little moustache, but for the price I paid I wasn’t disappointed).

2 skewers, string, letter stickers, card and ribbon to create the overhead bunting.

Blue and white sprinkles.

How to:

Preheat oven to 150 C

Grease and line the baking tin.

lining baking tin

Mix the 4 quantities of cake mix up. Depending on the size of your bowl/mix master you may need to mix them up individually or as 2 double quantities. you will be halving the complete mixture any way to give you your 2 slabs. I had only one baking tin this size so I had to bake the cakes individually.

mixing the batter

Spread 2 quantities of mixture into prepared tin. Bake in oven approx. 30 mins or until a skewer inserted comes out clean, remove from oven let stand 5 mins then invert onto to a wire rack to cool completely. Repeat process with remaining 2 quantities of cake batter.

spread cake mixture in tin

I always like to make my cakes early and freeze ahead of time. Makes for less crumb during the icing process and less time consuming on the day of icing and decorating.

To freeze I wrap the cake in foil then wrap again with cling wrap as pictured.

freezing prep

I defrosted the cakes at room temperature the night before icing and decorating.

Decorating Process

Prepare the 5 Quantities of butter cream icing . Set aside 1/2 as plain white icing and tint the remaining 1/2 blue. It may be easier to prepare the mixtures seperatley if your mixing bowl is only small.

Prepare the cake board or plate you are presenting the cake on. I like to place a border of baking paper  like a drop sheet around the edges of the board/plate, helps to keep the visible area around the cake clean and presentable.

prep cake plate

Place the first cake in position and spread a layer of white butter cream approx 3mm thick on cake, evenly sprinkle M&m’s over the icing then spread another thin layer of icing over the M&m’s so you can place the 2nd cake slab on top.

Filling

Spread a thin layer of white icing all over your assembled double slab filling in any gaps at the sides (a bit like puttying up holes in walls).

You should end up with abut 2/3 cup of white butter cream icing remaining, set this aside for piping later. (I sat mine in the fridge as it was a hot day).

undercoated cake

Next take your bowl of blue tinted butter cream and spread all over the cake.

blue icing

To create a little bit of an icy edge I ran the back of a spoon in an upward motion over the icing on the sides. Apologies for the surface of my spoon, I should have polished it up for the pic. Carefully remove the border of baking paper.

spooning the edge

Spoon the remaining white butter cream icing into your piping bag I used the star shaped nozzle. You’ll find some handy tips here for piping. Pipe a border around the top and bottom edges of your cake.

Piping

The style of cake topper I chose to use is sensitive to moisture the manufacturer recommends applying it just a few hours prior to serving. I like to have the cake sorted and pretty much complete the day prior to the big day so I created a makeshift template from baking paper matching the size of the cake topper. This allowed me to do all the other bits of decorating around the area of where the cake topper would be positioned.

Template

Once all the icing was complete I put the cake in the fridge for 45 mins to set, once it was firm I covered it with a cotton tea towel to protect it from having its flavour tainted by other items in the fridge. I left it in the covered fridge overnight. The next morning I added all the bits and pieces required to finish off the cake.

Finished Frozen Cake

When the cake was cut there was the added surprise of the M&m’s in the middle which proved to be a great hit with both young and old.

Surprise M&m's

The result was one very happy little Birthday girl, what more could a Mummy ask for?

Birthday girl

For the record the cake will keep in an airtight container in the fridge for up to 5 days.

May this post find you well and happy on this Easter long weekend. Be sure to make every moment count with friends and loved ones, hug them, look them in the eye and tell them how much they mean to you, you can never love and care for someone too much!

Speaking of making moments count Blake is 9 today! He has requested that we go fishing, so we are off on a family picnic with Aunts, Uncles, Grandparents and fishing lines as well as a freshly made Slab Motorbike Birthday cake! I’ll  be sure to share some pictures soon.

Have a beautiful day!

Until then my lovelies,

Zamamabakes

Hello gorgeous people and Happy Easter to you all! I've just finished off my second slab Birthday Cake for the month, (A...

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Butterscotch Blondies

Butterscotch Blondies feature

The gorgeous Cheryl from Tittle + Tat brought this recipe to my attention and boy oh boy am I glad she did. Cheryl found the recipe in issue 53 of Gathered by Mollie Makes.

The recipe is by Laura Mitchell, baker, creator blogger from Kit and Nancy.

If you have a sweet tooth then this Butterscotch Blondies recipe is definitely for you. Cheryl’s words were ‘They are so sinful, so much sugar, but oh so good!’. Cheryl thought they would be a great idea for Christmas presents in jars and I completely agree. Last year I made my ‘oaty choc chip cookies’ presenting them in the same way, they were a great hit!

Yesterday was Blondie day. I was supposed to be dusting, vacuuming and mopping but knowing I had the ingredients in the cupboard to test this treasure out was just too tempting, I couldn’t help myself, I had to bake. The good news for me is that I did manage to get the cleaning done too, JUST!!!!

Below you’ll see my process of making these little delights. I do have to confess that in all the excitement of making them and a few distracted moments with a two-year-old Alani I actually forgot to add the pecan nuts!!!! Whoops! Apparently that didn’t matter according to the kidlets, but after sampling one myself I think the pecans would help to balance the flavours (or should I say sugars) that little bit more perfectly.

How-To:

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Butterscotch Blondies
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • 200g butter, softened
  • 1 ¼ cups of light brown sugar
  • ½ cup dark brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 ½ cups of plain flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup toffee pieces (werthers Original chewy caramels, you can also try éclairs)
  • chopped
  • 2 - 3 cups of white choc bits (depends how much sugar you like)
  • 1 cup chopped pecans
Instructions
  1. Preheat over to 180c
  2. Grease and line a 25cm x 35cm brownie tin with baking paper (my tin was 16.5cm x 26cm x 3cm and still worked perfectly).
  3. Beat the softened butter, sugar and vanilla until creamy with an electric mixer.
  4. Beat in the eggs, one at a time and gradually add in the sifted flour, baking powder and salt.
  5. Add the white chocolate, chopped caramels and pecans, stirring well.
  6. Spoon the mixture into the brownie tin and bake in the oven for 35 minutes until golden brown.
  7. Cool in tray, slice and dust with icing sugar.
  8. Enjoy!

The picture below is courtesy of the gorgeous Cheryl from in case you forgot Tittle+Tat. Cheryl bottled her Blondies up beautifully, they would make the perfect gift for that special teacher or friendly neighbour.
I would just like to say a special Thankyou to Cheryl for taking the time to share this fantastic recipe with me.

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The kidlets most certainly enjoyed their afternoon tea yesterday of Butterscotch Blondies and Milk. I asked them to be judges and score them a mark out of 10, I’m still trying to work out Alani’s score!

We had fun regardless.

Until the next time…….

Zamamabakes

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The gorgeous Cheryl from Tittle + Tat brought this recipe to my attention and boy oh boy am I glad she did. Cheryl found...

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Persian Love Cake

Persian love cake feature
I have 2 newly wed friend’s Natalie and Dom who recently sparked my interest in a Persian Love Cake.
Natalie was working away from home a few weeks ago (I was lucky enough to catch up with her) and I noticed Dom had tagged Natalie to a picture of a Persian Love Cake posted on his FB page, he wrote with the picture ‘One slice is never enough’. Made me think that cake must be good, also made me think ‘Oh how romantic Mr Dom’, I think he was missing his beautiful bride and rightfully so. I kind of forgot about the cake for the week until my gorgeous MIL came out to visit and reminded me of Dom’s Cake picture. I said right that’s it I have to find out what’s in it. That’s when I put good old Google to work and sure enough I got my recipe for a ‘Persian Love cake’. The recipe is by Gerard Yaxley and it was featured on Gourmet traveller. I read through the recipe, the ingredients sounded delicious, you really only have to say ‘sugar’ and I’m there!!

To give you a bit of insight on the ingredients we are talking raw sugar, almond meal, brown sugar, butter, yoghurt, nutmeg and eggs. I liked that the ingredients didn’t sound complicated and had the added bonus of being gluten free (not that I am but it is always handy to have a few GF recipes up your sleeve). Needless to say I added this little treasure to my list of ‘Must Bakes’.
Yesterday was baking project day and yes you guessed it ‘Persian Love Cake’ was on the menu in Zamama’s kitchen.

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Persian Love Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 360 gm (3 cups) almond meal
  • 220 gm (1 cup) raw sugar
  • 220 gm (1 cup) brown sugar
  • 120 gm butter, softened
  • 2 eggs, lightly beaten
  • 250 gm Greek-style yoghurt, plus extra to serve
  • 1 tablespoon ground nutmeg
  • 45 gm (¼ cup) pistachios, coarsely chopped
Instructions
  1. Preheat oven to 180C.
  2. Combine almond meal, sugars and butter in a bowl, then rub with fingertips until coarse crumbs form.
  3. Spoon half the mixture into a lightly buttered and baking paper-lined 26cm-diameter spring form pan, gently pressing to evenly cover base.
  4. Add egg, yoghurt and nutmeg to remaining crumble mixture and beat with a wooden spoon until smooth and creamy.
  5. Pour over prepared base, smooth top, scatter pistachios around edge and bake until golden (30-35 minutes.) Cool completely in pan on a wire rack to room temperature, then serve with extra yoghurt.
  6. The cake will keep in an airtight container for up to a week.

 

I am seriously thinking about putting this little treasure on my Christmas menu for dessert. I love baked cheesecakes and this little treasure reminds me of a cheesecake but with a bit of a spiced twist, you also get a little crunch from the raw sugar in the base but that just enhances the whole tasting experience. Give this recipe a whirl you won’t regret it.
Oh and you must serve it with the Greek Yoghurt it balances the sweetness perfectly.

Enjoy!

Until the next time……

Zamamabakes

 

I have 2 newly wed friend's Natalie and Dom who recently sparked my interest in a Persian Love Cake. Natalie was working...

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Zucchini and Walnut Cake

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Zagorgeous Jennifer shared this great cake recipe with me, she found it in a recipe book she purchased at her school fete called ‘sweet food’ -definitely sounds like my type of recipe book, just say the word sweet and I’m there!!!!
I love the idea of this cake having zucchini in it, makes you feel that little less guilty for eating it, well that’s what I tell myself!

Here is the list of ingredients you’ll require:
245g (2 1/2 cups) walnuts
500g zucchini (courgettes)
250ml (1 cup) canola oil
330g (1 1/2 cups) raw sugar
3 eggs
310g (2 1/2 cups) self-raising flour, sifted
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

Here is your how to:
Preheat oven to 170 degrees Celsius. Grease a 22 x 12 cm loaf tin and line the base with baking paper.

Roughly chop 125g (1 1/4 cups) of the walnuts. Grate zucchini, then put the zucchini in a large bowl with oil, sugar, eggs and chopped walnuts and mix well. Stir in the flour, cinnamon and nutmeg.

Spoon the mixture into the tin and arrange the remaining walnuts on top. Bake for 1 hour 10 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Leave in the tin for 20 minutes before turning out onto a wire rack to cool.

Dust with icing Sugar, slice and serve.
Jennifer did suggest a nice dollop of cream on the side would compliment this cake nicely!!!

Storage: wrap in foil when cooled. The cake will keep 4-5 days.

Thankyou so much for sharing this delicious recipe Jennifer, another one added to my list of baking projects!!!

If anyone has any recipes they would like to me to share please email me at [email protected]

Happy baking!!!!

Zagorgeous Jennifer shared this great cake recipe with me, she found it in a recipe book she purchased at her school fet...

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Caramel chocolate slice

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Zakidlets and I baked this caramel chocolate slice on Tuesday afternoon. This slice is a great classic Women’s Weekly Recipe, I don’t think I have ever come across a women’s weekly recipe that has disappointed me.
It’s my little boy Blake’s favourite slice and he was the one who requested we make it.
I got lots of assistance from 3 sets of little hands.

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Blake loves the recipe so much he has even started to write the recipe out himself.

Ingredients

BASE
1 cup self-raising four
1 cup coconut (as an alternative I sometimes use rolled oats or do 1/2 cup of each)
1 cup brown sugar, firmly packed
125g butter melted

FILLING
400g can condensed milk
30g butter
2 Tablespoons golden syrup

TOPPING
125g dark chocolate chopped
30g butter

Method
BASE
1. Lightly grease 20cm x 30cm lamington pan.
2. Combine sifted flour, coconut and sugar in bowl, add butter, stir until combined, add butter (sometimes I need a little extra), stir until combined.
3. Press mixture over base of prepared pan. Bake in moderate oven 15 minutes.
4. While base is baking combine condensed milk, butter and golden syrup in pan, stir over LOW heat, without boiling, about 15 minutes or until mixture is golden brown.
5. Pour hot filling over hot cooked base, return to oven 10 minutes, then cool.
6. Combine chocolate and butter in pan, stir over low heat until smooth (I melt all my chocolate pan over heated water style see here for further instruction). I usually use a stainless steel bowl over the pan the other tip is not to let the water in the saucepan below be touching the base of pan your chocolate is in.
7. Spread warm topping over filling, stand at room temperature until set (I put slice in fridge for about 1 hour to set then I slice it up, pop slices in an airtight container and store in fridge especially in summer!!!) keeps in fridge for a good week.
Have a go at this slice its worth the effort.
Enjoy we did. It is now all gone!!!

Zakidlets and I baked this caramel chocolate slice on Tuesday afternoon. This slice is a great classic Women's Weekly Re...

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