Cake Stall Classics
Make your baking stand out from the crowd at your next school fete or cake stall. From a show stopping sponge cake to rich chocolate brownies, these sweet recipes are guaranteed to make your baking the talk of the town.
Bringing along a cake or batch of biscuits baked from scratch never fails to impress and delights kids and adults alike. Whether youre a seasoned baker or just starting out, the number one trick to take your baking to the next level is to use quality ingredients.
Butter is one of the most important elements in baking and to achieve that famous buttery flavour you need to use the highest quality butter available. Low quality butters can be poor in flavour due to their higher water content, and their texture can be too dense to incorporate into doughs properly, or too thin to uphold the structure of biscuits and scones.
Michael Wohlstadt (AKA The Dairy Man) produces small quantities of handmade butter on his Barossa farm. Michael uses fresh cream from his herd of Jersey cows to create butter that is full of flavour, naturally sweet, and has a smooth, velvet texture, ideal for creating scones and biscuits with a flaky texture and golden colour.
Another key and often overlooked element to successful baking is to use fresh, dry ingredients. Flour, baking soda, baking powder and yeast all have a relatively short shelf life. Buy fresh flours and rising agents in small quantities and keep them stored in a cool, dry place.
The only problem youll have now is trying not to eat all before you get to the fete.
Scones with Apple & Blackberry Jam
3 cups self-raising flour
1 tspn baking powder
1 tspn caster sugar
Pinch of salt
1 cup of cream
cup of whole milk
cup cold water
225g jar of The Preservers Pot Apple & Blackberry Jam
Whipped cream to serve
1.Preheat oven to 210C. Grease and flour a baking tray.
2.In a large bowl sift the flour, baking powder, caster sugar and salt. Mix well to combine.
3.In a separate bowl, combine the cream, milk and water.
4.Pour the wet ingredients into the dry ingredients. Combine using a butter knife until the mixture forms a soft dough.
5.Turn out onto a lightly floured surface and knead gently for 30 seconds.
6.Pat the dough flat until its about 2 cm high. Cut out scones using a cutter or glass, and place onto tray.
7.Brush tops lightly with a little milk, then bake for 12-15 minutes, or until tops begin to brown.
8. Serve warm with whipped cream and a generous dollop of jam.
Organic Orange & Cardamom Biscuits
1 tspn aluminium free baking powder
1 tspn organic ground ginger
1 tspn organic ground nutmeg
1 tspn organic cardamom
250g organic unsaltedbutter, softened
345g organic brown sugar
3 tspn brandy
1 finely zested organic orange
1 organic egg white, for glazing
30g organic granulated sugar
1.Preheat oven to 180C.
2. Sift flour, baking powder, ginger, nutmeg and cardamom into a large mixing bowl. 3. Place butter and brown sugar into another bowl and beat until pale and creamy.
4. Add brandy and orange zest to butter mix and stir well.
5. Using a large metal spoon, fold the dry ingredients through in 2 batches.
6. Sift the extra 30g of flour over a dry clean surface and knead dough for about 30 seconds.
7. Roll dough into a long rectangle around 5 mm thick. Cut into shapes, approx. 3 x 6 cm long. Brush with egg white and sprinkle on sugar.
8. Place biscuits 2 cm apart on a baking tray lined with baking paper. Bake for 10-12 mins, or until lightly browned.
9. Remove from oven and allow to cool on a wire rack.
Chocolate Macadamia Brownies
210g caster sugar
100g brown sugar
1 tbsp ginger, finely grated
For dusting:Cravve chocolate, shaved
1.Preheat oven to 150C. Grease and line the base of 22cm-diameter springform pan with baking paper.
2.Melt butter and chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth.
3.Whisk eggs, brown sugar and caster sugar in an electric mixer until thick and pale for around 5-6 minutes. Fold through chocolate mixture, then fold in flour, ginger and macadamias.
4.Spoon the mixture into the prepared springform pan. Smooth the top andbake until just firm to touch, around 20-25 minutes.
5. Cool completely in pan before serving.
Traditional Sponge with Raspberry & Rhubarb Jam
4 eggs, at room temperature
2/3 cups caster sugar
1 tspn vanilla essence
1 cup self-raising flour
2 tbsn icing sugar
1. Preheat oven to 180C. Grease and line 2 x 20 cm round cake tins.
2. Using electric beaters, beat eggs in a large bowl for 5 minutes until thick, pale and increased in volume.
3. Add sugar, 2 tablespoons at a time, beating well after each addition. Beat in vanilla.
4. Sift flour over egg mixture, and then use a spoon or spatula to gently fold to combine.
5. Divide mixture evenly between prepared tins. Bake for 18-20 minutes, or until the cakes spring back when gently pressed. Cool in tins for 5 minutes.
6.Turn out onto a wire rack and peel away the paper. Leave to cool completely.
7. Place one cake onto a serving plate and spread with jam. Top jam with whipped cream and fresh strawberries. Place second cake gently on top.
8. Decorate with fresh sliced strawberries and dust cake with icing sugar to serve.
Recipe by The Preservers Pot