CAKES FOR EVERY OCCASION CREATE BAKE MAKE & BAKE PLAY SMILE

CAKES FOR EVERY OCCASION CREATE BAKE MAKE & BAKE PLAY SMILE

WELCOME Simple. Delicious. Fuss Free Lauren is the mastermind behind the food and craft blog Create Bake Make. While Lucy is the owner (and head chef) of the food blog Bake Play Smile. Together they also run ThermoBliss - a website dedicated solely to Thermomix recipes. Lauren and Lucy are selfconfessed sugarholics and love nothing more than a good slice of cake with a cuppa. This collection of cake recipes include some of the girls absolute favourites - and they all make regular appearances in their kitchens! Enjoy! xxx

CONTENTS The Best Carrot Cake Toblerone Cheesecake Simple Vanilla Cupcakes Simple Banana Bread Chocolate Cupcakes New York Cheesecake Apple & Almond Teacake Butterfly Cakes Lemon Butter Cake Apple & Berry Teacake Lemon & Poppyseed Cake Chocolate Molten Lava Cakes Malteser & Mars Bar Cheesecake Simple Chocolate Cake Blueberry Muffins Double Chocolate Banana Fudge Loaf Easy Lemon Cupcakes 3 Ingredient Flourless Chocolate Cake

THE BEST CARROT CAKE 3 eggs 1/2 cup vegetable oil 1 1/4 cups caster sugar 2 1/4 cups self raising flour, sifted 1/2 tsp bicarbonate soda, sifted 2 tsp cinnamon, sifted Pinch of salt 440g tin crushed pineapple, drained 300g carrots, grated - approx 4 medium carrots 200g cup chopped pecans Icing 250g cream cheese, softened 1/2 cup icing sugar, sifted 100g white chocolate, melted 10. 1 Preheat oven to 190C (175C if using fan forced). Grease two round cake tins with baking paper. Using an electric mixer, beat eggs, oil, and sugar until pale. With a wooden spoon, fold through dry ingredients. Add grated carrot, pineapple and pecans and stir until well combined. Pour the mixture equally into the prepared tins. Bake for 30-35mins or until just cooked through and golden (longer if using only one tin). Cool in pans for 5 mins before turning onto a cake rack to cool completely. To make the icing, beat cream cheese with icing sugar until well combined and smooth. Fold through melted white chocolate. Spread over cooled cake.

TOBLERONE CHEESECAKE 1 cup of crushed chocolate ripple biscuits 100g of melted butter ¼ cup of almond meal (ground almonds) For the Filling: 500g of cream cheese softened ½ cup of caster sugar 200g of Toblerone, plus an extra 100g finely sliced to decorate ½ cup of thickened cream Line the base and sides of a 20cm springform tin with baking paper. Combine the crushed biscuits, butter and almond meal in a large bowl, before pressing into the base of your springform tin using the back of a metal spoon. Place the tin in the fridge to chill. Place the cream cheese and sugar in the bowl of an electric mixer and beat until smooth. While the mixer is still going, add the melted chocolate and cream and continue to beat until combined. Remove springform tin from the fridge and pour the filling over the top of the biscuit base and gently smooth the top. Sprinkle the extra Toblerone over the top of the cheesecake and place it back into the fridge for 3 4 hours (preferably overnight) to set.

SIMPLE VANILLA CUPCAKES 10. 1 1 1 Preheat oven to 175 degrees celsius. Place cupcake cases into the holes of two 12-hole muffin trays. Place the butter, caster sugar, salt and vanilla extract into a bowl. Beat together with a stand-mixer or hand-held beaters until pale and fluffy. Add the eggs to a separate bowl and beat together lightly. Slowly add the egg mixture to the butter mixture while continuing to beat. When all of the egg mixture has been completely combined with the butter mixture, sift in the self raising flour and stir with a spoon until just combined (don't over-combine). Place the cupcake mixture into the cupcake cases - filling them to ⅔ full. Bake in the oven for 12-15 minutes or until golden. They should spring back when touched in the centre. Leave cupcakes in the baking trays for 5 minutes before moving to a wire rack to cool completely. To make the icing, beat the butter in a bowl until pale and fluffy (approximately 5 minutes). Slowly add the icing sugar mixture, milk and strawberry jam and continue to beat until smooth and creamy. Ice cupcakes when they have completely cooled. 200g unsalted butter, softened 200g caster sugar pinch of salt 1 tsp vanilla extract 4 eggs 200g self raising flour Icing 125g butter, softened 1½ cups icing sugar mixture, sifted 1 tbs milk 1 tbs strawberry jam (optional)

SIMPLE BANANA BREAD 1 & ⅔ cup of self raising flour ⅓ cup of caster sugar ⅓ cup of brown sugar 1 tsp of cinnamon 1 tsp of vanilla extract 2 eggs ½ cup of vegetable oil 3 medium sized bananas mashed Preheat your oven to 160 degrees and lightly grease a 20cm x 10cm loaf tin. In a large mixing bowl, add the self raising flour, cinnamon, caster sugar and brown sugar and stir to combine. Make a well in the centre. Add the eggs, vegetable oil, vanilla extract and mashed banana to the dry ingredients and mix together until just combined. Pour the banana bread mixture into the prepared loaf tin and bake for 1 hour or until the banana bread is cooked through when tested with a wooden skewer.

BAKE THE WORLD A HAPPY PLACE

CHOCOLATE CUPCAKES 10. 1 1 1 1 1 1 1 125g butter, softened ¾ cup caster sugar 2 eggs, lightly beaten 1 tsp vanilla extract 1 and ¼ cups self raising flour ⅓ cup cocoa ⅔ cup milk Frosting: 130g milk chocolate melts 130g unsalted butter, softened 220g icing sugar 1 tsp vanilla extract 2-3 tbs milk, to loosen 100g Chocolate M&Ms to decorate Preheat oven to 170 C. Line 12 muffin holes with patty paper or cupcake holders. Cream the butter and sugar together until light and fluffy. Add the eggs and vanilla and beat until well combined. Alternate folding through the sifted flour and cocoa with the milk until combined. Spoon the mixture into the patty paper lined muffin pans. Bake for 15-20 minutes or until cooked when tested. Leave in the pan to cool for 10 minutes before placing on a wire rack to cool completely. To make the frosting, melt the chocolate in a bowl set over a pan of simmering water (making sure that the base of the bowl doesn't touch the surface of the water.) Leave the chocolate to cool slightly. Beat the butter in a bowl until pale and fluffy. Gradually beat in the icing sugar. Add the vanilla extract and beat again. Fold in the melted chocolate until completely combined. If the mixture is too hard add a few drops of milk. Beat until smooth. Spread frosting over the cooled cupcakes and decorate with M&Ms.

NEW YORK CHEESECAKE 325g crushed plain sweet biscuits 250g unsalted butter, melted 750g full fat cream cheese, at room temperature 215g (1 cup) caster sugar ½ tsp vanilla extract 2 tsp finely grated lemon rind 1 tsp lemon juice 2 tbs plain flour 4 eggs, at room temperature 300ml full fat sour cream, at room temperature 125g fresh blueberries 2tbs sifted icing sugar TIPS Do not open the oven during the cooking time or the cheesecake will crack and sink. Turn the oven off and leave the cheesecake in the oven, with the door slightly ajar, for 2 hours. Place the cheesecake onto the bench until completely cooled before placing into the fridge (still in the baking tin). After a minimum of 4 hours in the fridge (preferably overnight), carefully remove the cheesecake from the baking tin and take off the baking paper. Top with fresh blueberries and icing sugar to serve. Preheat oven to 160 C (140 degrees if using fan-forced). Grease and line the base and sides of a 23cm springform pan with non-stick baking paper. Finely crush the biscuits in a food processor and then place into a large bowl. Add the melted butter and mix thoroughly until well combined. Spoon half of the biscuit crumbs onto the base of the prepared tin. Use a glass to press the mixture down evenly (you will also need to use a spoon to press the edges down firmly). Press the mixture firmly up the sides of the pan (leaving a small 1cm gap near the top). Chill in the fridge for 30 minutes. Beat the cream cheese, sugar, vanilla and lemon rind with electric beaters until just combined (don't over-beat). Gently beat in the flour followed by the eggs (1 at a time). Beat until just combined. Stir through the sour cream. Gently pour the cream cheese mixture into the base of the tin. Place the the tin onto a baking tray and bake for 1¼-1½ hours or until just set in the centre.

APPLE & ALMOND TEACAKE 4 apples 125g caster sugar 125g butter (softened) 2 eggs 1 tsp vanilla extract 125g self-raising flour ½ cup flaked almonds 10. 1 1 1 1 1 1 1 1 1 Preheat the oven to 160 degrees celsius. Grease and line a 20cm cake tin. Peel, core and thinly slice the apples. Place into a saucepan and add one cup of water. Bring to a simmer, lower the heat and stir continuously until the apples have softened. Drain any excess water and place the apples aside to cool. Melt butter in the same saucepan. Then allow the butter to cool. Add the sugar and beat with an electric mixer on medium Speed for about 20 seconds. Add the eggs one at a time and beat to combine. Add the vanilla and self-raising flour and beat for 10-20 seconds or until well combined. Pour the batter into the prepared cake tin. Top the cake evenly with the apple slices. Sprinkle over the flaked almonds. Sprinkle over a little extra caster (or raw) sugar. Bake for 20 minutes. Turn the cake around and increase the temperature to 180 degrees celsius. Cook for an additional 10 minutes. Check that the cake is cooked by inserting a skewer (it should come out clean) - you want the cake to be moist so be careful not to overcook it. Serve warm or cold.

BUTTERFLY CAKES 120g butter - softened 2/3 cup of caster sugar 1 and ½ cups of self raising flour 1/2 cup of milk 1 tsp of vanilla extract 2 eggs 1/2 cup of strawberry jam 125ml of thickened cream whipped 1 tsp vanilla extract 2 tbs caster sugar Icing sugar to dust 10. Preheat oven to 180 degrees and line 2 x 12 hole muffins tins with paper cases. Place the butter, sugar, self raising flour, milk, vanilla extract and eggs in the bowl of an electric mixer and beat on a low Speed for two minutes or until ingredients have combined. Then increase Speed and beat for a further 3 minutes or until the mixture is smooth and pale. Spoon the mixture into the paper cases (fill approximately 2/3) and bake in oven for 18-20 minutes or until the cupcakes are cooked through and golden on top. Cool in the tins for 5 minutes before carefully transferring to a wire rack to cool completely. While your cakes are cooling, whip the thickened cream until soft peaks form. Cover and place in the fridge until needed. Once cakes are cool, use a tsp to remove a small circle from the top of the cake - don't remove too much, around 1/3 of the way down is plenty. Cut the portion of cake you have removed in half to create the 'butterfly wings' and set aside. Add a tsp of strawberry jam to the hole you have created. Add approximately a tbs of whipped cream.place the 'wings' in the whipped cream. Repeat process until all cupcakes are filled. Dust lightly with icing sugar and serve.

A PARTY WITHOUT CAKE IS JUST A MEETING ~Julia Child

LEMON BUTTER CAKE 125g of butter softened 1 tsp of vanilla extract 1 cup of caster sugar 3 eggs 1 and ½ cups of plain flour ½ tsp of baking powder ¼ tsp of bi-carb soda ½ cup of milk 1 tbs of finely grated lemon rind ICING: 1 and ¼ cups icing sugar 2 tbs lemon juice Line a large loaf tin with baking paper and preheat oven to 150 degrees. In the bowl of an electric mixer, add the butter, vanilla extract, caster sugar, eggs, flour, baking powder, bi-carb soda, milk and lemon rind. Mix on a low Speed until all the ingredients have combined and then increase to a medium/high Speed and mix until the mixture is smooth. Pour the mixture into your prepared cake tin and place in the oven to bake for 45 minutes or until the cake is cooked through when tested with a skewer. Carefully remove the cake from the oven and let it cool in the tin for 10 minutes before carefully transferring to a wire rack to cool completely. Once cool, prepare the lemon icing by sifting the icing sugar into a bowl and adding the lemon juice. Mix the ingredients together until they are smooth. Use a spatula or a butter knife to spread the icing over the cake.

APPLE & BERRY TEACAKE 10. 1 1 1 Grease the bottom and sides of a 22cm springform pan. Line the base with baking paper. Preheat oven to 160 degrees celsius Place the self raising flour, caster sugar, butter, vanilla, eggs and milk into a large bowl. Mix with electric beaters until just combined. Pour the mixture into the prepared tin. Sprinkle over 3/4 of the berries Layer the apple slices in an overlapping pattern around the outside edge of the cake. Place the remaining berries in the middle of the cake. Sprinkle with raw sugar Bake in the oven for 40-45 minutes or until the cake is cooked when tested with a skewer. Leave to cool in the baking pan for 20 minutes before placing onto a wire rack to cool completely. Serve on it s own or warm with a scoop of vanilla ice cream 225g self-raising flour, sifted 165g caster sugar 125g butter, softened 1 tsp vanilla extract 2 eggs 125ml milk 1 apple, thinly sliced (with the core removed) 120g fresh or frozen berries 3 tbs raw sugar

LEMON & POPPYSEED CAKE Zest of 2 lemons 180g caster sugar 120g softened butter 180g self raising flour 50g poppyseeds 2 eggs 40g milk Juice of 2 lemons Syrup Ingredients: 70g caster sugar 70g lemon juice Preheat oven to 180 degrees celsius. Grease and line a 20cm cake tin (or a small bundt tin) with baking paper. Sift self raising flour into a large bowl. Add lemon zest, sugar, butter, poppyseeds, eggs, milk and lemon juice and beat with an electric mixer on high for approximately 5 minutes (or until the mixture is pale and fluffy). Pour into the cake tin and cook for approximately 30 minutes or until a skewer inserted into the middle comes out clean. Meanwhile, make the syrup by heating the lemon juice and sugar in a saucepan over very low heat until dissolved. Poke holes with a skewer all over the cake and pour the syrup over. Leave to cool completely in the tin. Serve cold or warmed up with ice cream or cream!

CHOCOLATE MOLTEN LAVA CAKES 200g good quality dark chocolate, chopped 200g butter, chopped 200g caster sugar 4 eggs + 4 additional yolks 200g plain flour, sifted Extra butter for greasing Cocoa powder for dusting Optional - salted caramel popcorn, fresh berries or icecream, for serving 10. 1 Prepare the ramekins by greasing well with the extra butter. Line the base of each ramekin with baking paper cut into a small circle. Place a small amount of cocoa powder into the base of each ramekin and shake it around until the sides are completely covered (the powder will stick to the butter). Shake off any excess cocoa powder and set aside. Place the chocolate and butter into a microwave safe bowl and heat for 3-4 minutes on 50% power, stirring every 30 seconds until just melted and completely smooth. Set aside to cool to room temperature. Meanwhile, whisk the eggs, additional egg yolks and caster sugar in a bowl until pale and smooth. Add ¼ of the egg mixture to the cooled chocolate mixture and beat until smooth. Repeat until all of the egg mixture has been completely incorporated and the mixture is smooth. Gently fold through the flour. Divide the mixture evenly between the prepared ramekins and place into the fridge for at least 30 minutes (up to 24 hours). Preheat oven to 180 degrees celsius. Place the ramekins onto a baking tray and place into the oven. Cook for 10-12 minutes or until a slight crust has formed and cakes are beginning to come away from the sides. Remove from the oven and set aside for 2 minutes. Gently loosen the chocolate cakes from the sides and then place a plate on top of the ramekin and gently flip it over. Remove the baking paper circle and serve with salted caramel popcorn, fresh berries, or icecream immediately.

MALTESER MARS BAR CHEESECAKE 200g of chocolate ripple biscuits 90g of butter, melted 500g of cream cheese, softened 130g of thickened cream 1 tsp of vanilla extract 110g of caster sugar 4 x Mars Bars 2 x 155g packs of Maltesers Line the base of a 22cm springform tin with baking paper and lightly grease the sides. Set aside until needed. Process the chocolate ripple biscuits until they resemble fine crumbs. Add the melted butter and stir until combined. Pour the biscuit mixture into your prepared tin and use a large metal spoon to cover the base with the mixture and flatten the surface. In the bowl of an electric mixer, add the softened cream cheese, cream, caster sugar and vanilla extract and mix on a medium to high Speed or until the mixture is thick, creamy and smooth. Meanwhile, chop the Mars Bars into small pieces and place in a microwave safe bowl. Cook for 30 second spurts (stirring in between) until they have melted. Add the melted Mars Bars to your cream cheese mixture and mix on a medium Speed to combine. Remove the mixer bowl from the stand and add 1 packet (approx 155g) of Maltesers and gently stir them through. Pour the cheesecake mixture over the biscuit base and top with the remaining Maltesers. Place in the fridge to set. Ideally you want to leave this overnight, but it should be ok after 4 hours. Remove the set cheesecake from the fridge and serve.

THE BEST THINGS IN LIFE ARE SWEET

SIMPLE CHOCOLATE CAKE 90g butter 2 tbs cocoa powder 2 eggs ½ tsp vanilla essence 175g caster sugar 175g self raising flour ½ cup milk For the icing: 1 & ½ cups icing sugar mixture 1 tbs cocoa powder 1 tsp softened butter 2 tbs boiling water 10. Preheat your oven to 170 degrees (fan forced) and line the base of a loaf tin. Melt the butter in the microwave and set aside to cool slightly. Sift flour and cocoa into the bowl of an electric mixer, then add all the other ingredients. Beat for approximately 4 minutes or until ingredients have all combined and the mixture is smooth. Pour into the cake tin and bake for 35 minutes or until a skewer inserted in the middle comes out clean. Allow cake to cool in the tin for five minutes before transferring to a wire rack to cool completely. To make the chocolate icing, sift together the cocoa and icing sugar mixture in a small bowl. Add the softened butter and pour the boiling water directly over the butter. Using a small whisk, combine all ingredients until mixture is smooth. Use a spatula to ice your cake with this yummy (and perfect) icing!

BLUEBERRY MUFFINS 2 and ½ cups self raising flour ½ cup caster sugar 1 and ½ cups milk 2 eggs lightly beaten 1 tsp vanilla essence 150g butter 300g blueberries fresh or frozen Preheat your oven to 200 degrees and lightly grease two 12 hole muffin baking trays. Place the butter into a microwave safe bowl and cook for 30 seconds or until melted. Set aside to cool. In a large mixing bowl, sift the flour and add the sugar before stirring to combine. Make a well in the centre. In a large jug, combine the milk, eggs and vanilla essence. Pour the mixture from the jug into the well and add the cooled melted butter. Gently fold the ingredients together with a large metal spoon until the mixture is almost combined. Add the blueberries and gently fold through make sure you don t over mix as the blueberries will bleed (if using frozen) and overworking the mixture will give you a dense muffin. Spoon the mixture into the prepared muffin tins and place into the oven to bake for 18 minutes or until cooked through when tested.

DOUBLE CHOCOLATE BANANA FUDGE LOAF 3 bananas, very ripe, mashed 150g butter 120g brown sugar (3/4 cup) 1 tsp vanilla extract 1 egg 150g plain flour 35g cocoa ¼ tsp salt 1 tsp bi-carb soda ½ cup dark choc melts ¼ cup choc chips 10. 1 1 Preheat oven to 175 degrees (160 if using fan-forced). Grease a loaf tin with butter. Mash bananas into a bowl. Add the brown sugar, melted butter, egg and vanilla. Whisk well. Sift the plain flour, cocoa, salt and bicarb soda over the top. Stir until just combined. Add ½ cup dark chocolate melts. Pour mixture into the prepared loaf tin. Sprinkle over ¼ cup choc chips. Cook for 55 minutes or until a skewer inserted into the middle comes out with just a few crumbs on it (don't overcook it - you want a moist, fudgy loaf). Leave to cool for 20 minutes and then place onto a wire rack to cool completely. Store in an airtight container for up to 4 days at room temperature (you can also freeze the slices too).

EASY LEMON CUPCAKES 10. 1 1 1 1 1 1 1 1 Preheat oven to 170 degrees celcius. Line a muffin tray with cupcake liners. Sift the plain flour and baking powder into a bowl. Add the sea salt and set aside. Using a stand mixer or handheld beaters, cream the butter and sugar together on low until combined. Increase Speed to high and beat until light and fluffy. Add the eggs one at a time, with the beaters turning on low Speed. Mix until just combined. Add in the vanilla essence, lemon juice, lemon zest and milk. Mix for 30 seconds on low Speed. With the beaters still on, slowly add the dry ingredients and mix until just combined. Divide batter evenly among the cupcake liners in the muffin tray. Bake in the preheated oven for 18-20 minutes or until the top springs back when lightly touched (don't overcook). Leave the cupcakes in the muffin tray for 5 minutes and then transfer to a wire rack to cool completely. To make the frosting, place the butter, vanilla essence, milk and jam into a large bowl. Beat until light and creamy (about 2 minutes). Slowly add in the icing sugar while continuing to beat the frosting. Add the food colouring one drop at a time until desired colour is achieved. Beat the frosting on high for 2 minutes. Pipe or spread the frosting onto the top of the cupcakes. 1 and ½ cups (240g) plain flour 1 tsp baking powder ¼ tsp sea salt 115g unsalted butter, room temperature 1 cup (230g) caster sugar 3 eggs, room temp ½ cup milk, room temp 1 tsp vanilla essence 3 tbs lemon juice 1 tbs lemon zest Frosting: 115g butter, room temperature 1 tsp vanilla essence 2 tbs cream (or milk) 2 tbs raspberry jam 3 cups soft icing mixture 1-2 drops pink food colouring

3 INGREDIENT FLOURLESS CHOCOLATE CAKE 8 large eggs 225g unsalted butter 450g good quality dark chocolate 10. Preheat oven to 160 degrees celsius and grease the base and sides of a 20cm springform tin. Line the base with baking paper. Cover the outside of the tin with foil and place the springform tin into a baking tray that is large enough to fit the cake tin (sitting flat). Place the eggs into a bowl and beat with a stand mixer or beaters on high for at least 5 minutes or until the eggs have doubled in size. Break the chocolate into pieces and place into a microwave safe bowl. Chop the butter into chunks and add to the chocolate. Melt on 50% power in the microwave on 30 second bursts for 2-3 minutes or until the chocolate and butter has melted (stir every 30 seconds with a dry metal spoon). You can use a double-boiler on the stovetop if you prefer. Gently fold ¼ of the egg mixture into the chocolate. Repeat 3 more times with the remaining egg mixture. When the mixture is completely combined, pour it into the prepared springform tin. Boil water and carefully pour it into the large baking tray until it covers ⅔ of the sides of the springform pan. Bake in the oven for approximately 25-30 minutes or until the chocolate cake begins to set on the outside edges (not in the middle). Remove the pan from the oven and set aside until the boiling water has cooled slightly. When it's safe to do so, carefully remove the springform tin from the water bath and set aside to cool completely. Place the cake (still in the tin) into the fridge and leave until it's completely cold. For best results, leave for several hours or overnight. Before serving, carefully remove the cake from the springform tin and discard the baking paper. Decorate with chocolate ganache, icing sugar or anything else you like!