Autumn Tarts 
With Cinnamon Pastry

INGREDIENTS

• 400g white chocolate, (see note) broken into tablets
• 100g ground almonds
• 2 eggs
• 80g (1/4 cup) raspberry jam
• 125g fresh raspberries
• 125g fresh blueberries
• 2 blood plums, stoned, each cut into thin wedges, wedges halved
• 2 tablespoons dried breadcrumbs
• Caster sugar, to sprinkle
• Pouring cream, to serve

CINNAMON PASTRY

• 200g unsalted butter, finely chopped
• 55g (1/3 cup) icing sugar, sifted
• 2 teaspoons ground cinnamon
• 3 hard-boiled eggs, whites discarded
• 60g (1/2 cup) ground almonds
• 300g (2 cups) plain flour

METHOD

Step 1

To make pastry, process butter, sugar, cinnamon and hard-boiled egg yolks in a food processor until combined and creamy. Add ground almonds and flour, and process until mixture just comes together in small clumps. Form pastry into a thick rectangle (the dough will be soft but will firm on chilling), cut into 8, and then wrap together in plastic wrap. Freeze for 1 hour or until firm.

Step 2

Meanwhile, to make white chocolate filling, process 300g chocolate and ground almonds in a food processor until finely chopped. Add eggs and process until just combined. Transfer to a bowl and set aside until needed.

Step 3

Working with one piece of pastry at a time, coarsely grate pastry, then firmly press over the base and side of a tart pan. Repeat with remaining pastry and pans, then place pans on a tray and freeze for 15 minutes to firm.

Step 4

Place a heavy-based oven tray in the oven and preheat to 190C. Meanwhile, spread 1 heaped teaspoon of jam over the base of each tart shell. Divide white chocolate filling into 8. Using your hands, press mixture over the top of jam in each tart shell.

Step 5

Chop remaining 100g chocolate tablets into small cubes, then place in a bowl with berries, plums and breadcrumbs, and toss gently to combine. Spoon the fruit topping over white chocolate filling. Place tarts on the preheated oven tray and bake for 30 minutes or until the pastry is dark golden.

Step 6

Sprinkle tarts generously with sugar and stand for 15 minutes. Serve warm or at room temperature with cream.

Choc Mint Forest Naked Cake

A delicious & healthier Chocolate Mint Cake that’s both decadent and dairy free. Topped with a simple 3-ingredient icing, this cake is completely ready to within one hour! 

INGREDIENTS

• 200g dark chocolate, finely chopped
• 200g butter, chopped
• 125ml (1/2 cup) boiling water
• 215g (1 cup) caster sugar
• 150g (1 cup) self-rising flour
• 120g (2/3 cup) potato flour
• 35g (1/3 cup) dark cocoa powder
• 390g can sweetened condensed milk
• 185ml (3/4 cup) buttermilk
• 4 eggs
• 40g packet Nestle Aero Peppermint chocolate, halved diagonally
• 30g Cadbury Flake chocolate, halved
• Yoghurt-coated raisins
• Darrell Lea Mint Chocolate Balls, halved
• Peppermint Crisp, crushed, to decorate
• Crispy chocolate pearls, to decorate
• Coloured sugar crystals, to decorate

MERINGUE MUSHROOMS

• 2 egg whites, at room temperature
• Pinch cream of tartar
• 100g (1/2 cup) caster sugar
• 40g dark chocolate, melted
• Cocoa powder, to dust

MINT BUTTERCREAM

• 400g butter, at room temperature
• 230g (2 1/2 cups) icing sugar mixture
• 1 tablespoon milk
• Green food colouring, to dye
• Peppermint essence, to taste

CHOCOLATE DRIZZLE

• 100g dark chocolate, finely chopped
• 1 tablespoon liquid glucose
• 125ml (1/2 cup) pouring cream

METHOD

Step 1

Preheat the oven to 170C/150C fan forced. Grease 2 deep 17.5cm (base measurement) round cake pans. Line the bases and sides with baking paper.

Step 2

Combine chocolate, butter and boiling water in a heatproof bowl. Microwave on High for 1-2 minutes or until melted and smooth. Combine sugar, flours and cocoa in a large bowl. Make a well in the centre. Add chocolate mixture, condensed milk, buttermilk and eggs. Use a balloon whisk to whisk until combined and smooth. Divide evenly between the prepared pans and bake for 50-55 minutes or until a skewer inserted into the centres of the cakes comes out clean. Set aside in pans on a wire rack to cool completely.

Step 3

For the meringue mushrooms, reduce oven temperature to 120C/100C fan forced. Line 2 baking trays with baking paper. Use electric beaters to beat the egg whites and cream of tartar in a small bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating well after each addition until sugar is dissolved and the meringue is thick and glossy. Spoon into a piping bag fitted with a 5mm plain round nozzle. Pipe an equal number of large and small meringue kisses onto prepared trays. Use moistened fingertips to smooth out peaks. Bake for 25-30 minutes or until crisp. Turn off oven. Leave the meringues in oven with the door ajar to cool completely. When cool, spread a little chocolate on tops of the small kisses (the mushroom stalks) and sandwich with bases of the large kisses (the caps). Dust meringue mushrooms with cocoa. Set aside to set.

Step 4

For the mint buttercream, use electric beaters to beat the butter in a bowl until softened. Gradually add the icing sugar, beating until pale and creamy. Add the milk and beat until smooth. Add a few drops of green food colouring and peppermint essence. Beat until well combined. Reserve 1⁄2 cup buttercream in a separate bowl.

Step 5

To assemble, use a large serrated knife to trim the tops of the cakes to flatten. Cut the cakes in half horizontally. Place 1 piece of cake on a serving plate or stand. Spread over one-fifth of the buttercream. Top with another piece of cake, pressing gently but firmly to secure. Repeat layering with the remaining cake and half of the remaining buttercream, finishing with a layer of cake, base side up. Spread a thin layer of buttercream over the top and side of the assembled cake. Place in fridge for 15 minutes or until just firm. Spread the remaining buttercream over the top and side, allowing some of the side to show through. Place in fridge to chill.

Step 6

For the chocolate drizzle, combine the chocolate, glucose and cream in a heatproof bowl. Microwave on High for 1 minute. Stir until melted and smooth. Set aside to cool to room temperature.

Step 7

Pour the chocolate drizzle over the centre of the cake. Use a palette knife to carefully spread to the edge, allowing it to drizzle down the side of the cake and set.

Step 8

Spoon the reserved buttercream into a piping bag fitted with a 5mm round nozzle. Pipe buttercream peaks onto the top of the cake. Decorate with the meringue mushrooms, Aero, Flake, craisins, Mint Chocolate Ball halves, Peppermint Crisp, crispy chocolate pearls and sugar crystals to create a ‘forest’ effect.

Chocolate Cupcakes With 
Oreo Buttercream

Ingredients :

• 100g dark chocolate, chopped
• 1 cup water (250ml)
• 125g butter, softened
• 1 ½ cups caster sugar (330g)
• 3 Coles Brand Australian Free Range Eggs
• 1 ½ cups self-rising flour (225g)
• ½ plain flour (75g)
• ¼ cup cocoa powder (25g)
• 20 mini oreo biscuits (for decoration)

Chocolate Sauce :

• 50g dark chocolate, chopped
• ¼ cup thickened cream (60ml)
• 1 teaspoon brown sugar

Oreo Buttercream :

• 6x23g packets mini oreo biscuits
• 250g butter, softened
• 3 cups icing sugar mixture (480g)
• 2 tablespoons milk
• 150g white chocolate, melted, cooled

Let’s get started!

Step 1

Preheat oven to 160C. Line 20 x 1/3 -cup (80ml) capacity muffin pans with patty cases. Combine the chocolate and water in a small saucepan over low heat. Cook, stirring, for 5 mins or until chocolate melts and the mixture is smooth. Set aside for 15 mins to cool.

Step 2

Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the chocolate mixture and stir to combine. Add the combined flour and cocoa powder and stir to combine. Divide the mixture evenly among prepared pans. Bake for 20 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.

Step 3

Meanwhile, to make the chocolate sauce, combine the chocolate, cream and sugar in a small saucepan over low heat. Cook, stirring, for 5 mins or until the chocolate melts and the sauce thickens slightly. Set aside to cool completely.

Step 4

To make the Oreo buttercream, place the Mini Oreos in a food processor and process until fine crumbs form. Use an electric mixer to beat the butter until very pale. Gradually add the icing sugar, beating well after each addition. Add the milk and beat to combine. Add the white chocolate and beat to combine. Add the Oreo crumbs and beat until well combined.

Step 5

Spoon the buttercream into a piping bag fitted with a 2cm fluted nozzle. Pipe the icing onto each cupcake. Drizzle each cupcake with chocolate sauce and top with a Mini Oreo to decorate.

Unicorn Face Cake

An exquisite white cake recipe delicately decorated to resemble unicorn faces. These Unicorn Cake are a fantastic treat for any magical occasion!    

INGREDIENTS

LIME SPONGE CAKE

• 5 eggs
• 155g sugar
• 1 teaspoon vanilla extract
• 155g plain (all-purpose) flour
• Zest of 1 lime
• Swiss meringue butter cream
• 5 egg whites
• 250g caster sugar
• 190g softened butter

ASSEMBLY

• Black and white fondant icing
• 100g fresh raspberries
• Natural food colouring (yellow, green, blue and pink)
• Glitter or gold hundreds and thousands for decoration

Instructions :

Step 1 : Preheat the oven to 180°C. Butter and flour four small round cake tins, 16 cm in diameter.

Step 2 : Separate the eggs. Beat the egg yolks with the sugar and vanilla in a large bowl until pale and fluffy. Beat the egg whites to soft peaks in a separate bowl. Whisk some of the whites into the first mixture, then gently fold in the rest with a soft spatula. Add the flour and whisk again. Add the lime zest.

Step 3 : Divide the mixture evenly between the cake tins. Smooth the tops with the soft spatula. Bake the cakes for about 10 minutes. They should be lightly golden, but not brown.

Step 4 : Let them cool in the tin for a few minutes, then turn out the cakes while they are still quite hot. Let them cool on a rack in a single layer.

Step 5 :  Make the swiss meringue. Heat the egg whites and caster sugar in a metal bowl over a saucepan of simmering water, beating with an electric beater on medium speed. Increase the speed gradually, until the mixture reaches approximately 50°C.

Step 6 : Pour the mixture into another bowl, off the saucepan, and continue to beat until completely cooled. The meringue must be smooth, supple and shiny.

Step 7 : Take 2/3 of this mixture and incorporate the softened butter while continuing to beat for 3 minutes. The texture should be firm and creamy. Set aside the swiss meringue butter cream in the refrigerator for 30 minutes. Also set aside the remaining 1/3 of the swiss meringue in the refrigerator, to make the mane later.

Step 8 : Make the eyes, ears and the horn of the unicorn out of the fondant icing.

Step 9 : Start assembling the cake. Spread a layer of butter cream over a first round of cake, arrange a few raspberries on top, top with a second round of cake and press down lightly. Repeat the process and finish with the last cake round.

Step 10 : Next, cover the whole cake with a first layer of butter cream and set it aside in the refrigerator for about 10–15 minutes. Cover with a second layer of butter cream and smooth the surface. The cake must be very even. If needed, refrigerate for 10 minutes and cover with a final layer of butter cream.

Step 11 : Take out the remaining swiss meringue that was set aside for the mane. Divide between 5 bowls, leave one white and colour the others with yellow, green, blue and pink colouring, whisking in each colour well.

Step 12 : Make 5 strips of colour side by side on a piece of plastic wrap, roll up and place inside a piping bag with your choice of nozzle. Set aside in the refrigerator.

Step 13 : Plant the horn and ears on top of the cake, then pipe the rainbow meringue all around the horn and ears, making a mane that goes down the back of the cake and comes back around the side. Arrange the eyes on the side. Sprinkle with glitter or gold hundreds and thousands.

Hokkaido baked cheese tarts

INGREDIENTS

• The Shell
• 1/3 cup unsalted butter (75 gr), soften
• 2 tablespoon granulated sugar (25 gr)
• 1 egg yolk , room temperature
• 1/2 tablespoon vanilla extract
• Zest of 1 lemon
• 1 cup all-purpose flour (130 gr)
• The Filling
• 3.5 ounce cream cheese (100 gr)
• 3.5 ounce mascarpone cheese (100 gr)
• 1 ounce Parmesan cheese (30 gr), grated
• 2 tablespoon unsalted butter (30 gr)
• 1/3 cup milk (80 ml)
• 1/4 cup icing sugar (30 gr), sifted
• 1 tablespoon corn starch , sifted
• 1/2 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 egg , lightly beaten
• 1 egg yolk , to brush to top
  

Instructions : 

The Shells
1. Add butter and sugar into a bowl and mix them well using a spatula. Then add in egg yolk, vanilla extract and lemon zest. Mix well to combine.
2. Finally add in flour and mix just to combine. Don't over mix. Place the dough on a cling film and wrap it. Then place it in the fridge for 1 hour. Meanwhile let's make the filling.

The Filling
1. Use a thick base pot and place it on medium heat. Add in the 3 cheeses together with milk and butter. Cook until the cheeses are melted.
2. Then add in icing sugar, corn starch and mix until smooth. Finally add in egg, vanilla extract and lemon juice. Continue cooking until the mixture thickens. Sift into a bowl to discard any lumps. Cover the bowl with the cling film touching the top surface of the filling and set aside to cool completely.

Assembling
1. Remove the dough from the fridge after 1 hour. Take some of the dough and press it evenly inside a tart mould. Cut off the excess dough with a knife and prick the base with a fork. Repeat until the rest of the dough is finished. Tip: Place the unbaked shell in a freezer for 10 minutes to firm up a bit.
2. Bake in a preheated oven on the lowest rack at 340ºF (170ºC) for 15 minutes. Cool completely and then remove the shells from the moulds. Tap the bottom a few times to help releasing it.
3. Fill the filling in a piping bag and pipe in inside the shells. Then place the unbaked tarts in the freezer for 30 minutes for the filling to firm up. Then brush the top of the filling with some egg yolk wash.
4. Grill for a few minutes in the oven until the top is slightly charred. Enjoy!