Recipes for the Afternoon Tea and Cake Stalls
Its fete time again, so get those eggs cracking, mix masters and cake tins ready, fire up the ovens
and prepare to bake.
We would gratefully appreciate your donations of cakes, slices, biscuits and muffins for the
Afternoon Tea and Cake Stalls, and just in case you were seeking inspiration as to what to bake,
we have collated some recipes for you.
Of course if you have a favourite recipe, baking specialty or “thing” you like to do, please feel
free to bake that instead. All items gratefully received.
Trays and wrapping can be collected from the Front Office (so you don’t have to send in your
Tupperware). OR if you prefer, simply drop your delicious cakes to the Tuckshop on Friday
afternoon or early Saturday before the fete and we will wrap it for you!
We look forward to receiving your scrumptious cakes, slices and bikkies!
Bec and Letitia
SLICES
RASPBERRY SLICE
Makes 16, Prep time 25mins Cook time 40 mins
90g butter
½ cup (110g) caster sugar
1 egg
¼ cup (35g) self-raising flour
2/3 cup (100g) plain flour
1 tbs custard powder
2/3 cup (220g) raspberry jam
COCONUT TOPPING
2 cups (160g) desiccated coconut
¼ cup (55g) caster sugar
2 eggs, beaten lightly
1. Preheat oven to 180°C/160°C fan-forced. Grease 20cm x 30cm lamington pan; line base with baking paper, extending
paper 5cm over long sides.
2. Beat butter, sugar and egg in small bowl with electric mixer until light and fluffy. Transfer to medium bowl; stir in sifted
flours and custard powder. Spread dough into pan’ spread with jam.
3. Make coconut topping; sprinkle topping over jam.
4. Bake 40 mins; cool in pan.
COCONUT TOPPING: Combine ingredients in small bowl
CHOCOLATE BISCUIT SLICE
Makes 15
125g butter, chopped
½ cup caster sugar
1 tsp vanilla essence
1 ½ tbs cocoa powder
1 egg, lightly beaten
250g packet arrowroot biscuits, roughly chopped
1 tbs desiccated coconut
CHOCOLATE ICING
2 cups pure icing sugar
¼ cup cocoa powder
40g butter, melted
2tbls boiling water
1. Grease and line a 3cm-deep, 16.5 x26cm (base) slab pan with baking paper, allowing a 2cm overhang at both long ends.
2. Place butter, sugar, vanilla and cocoa in a saucepan over medium-low heat. Cook, stirring occasionally, for 3 -4 mins or
until butter melts. Set aside for 5mins to cool.
3. Add egg to chocolate mixture and whisk to combine. Place saucepan over low heat. Cook, whisking constantly, for 10
mins or until mixture is thick, glossy and smooth. Transfer to a large bowl.
4. Add biscuits and stir to combine. Spoon into prepared pan. Spoon into prepared pan. Smooth surface, Cover and
refrigerate for 2 -3 hours or until set.
5. Make chocolate icing. Sift icing sugar and cocoa together into a bowl. Add butter and boiling water. Stir until smooth.
Spread icing over slice. Sprinkle with coconut. Allow icing to set. Slice and serve.
ROCKY ROAD SLICE
Serves 8
500g good quality milk cooking chocolate, broken into pieces
250g milk coffee biscuits, roughly chopped
100g marshmallows, chopped
100g red glace cherries, halved
1. Grease a 3 cm – deep, 16.5 x 26cm (base) slab pan. Line base and sides with baking powder, allowing a 2cm overhang at
both long ends.
2. Place chocolate in a large, heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3
minutes, stirring every minute with metal spoon, or until melted and smooth. Add biscuits, marshmallows and cherries.
Stir until well combined.
3. Press slice mixture into prepared pan. Refrigerate for three hours until set.
Note: You may use any type of sweet biscuit you fancy. You may also like to substitute the glace cherries and
marshmallows for chopped up chocolate bars of your choosing (eg Cherry Ripe, Mars Bar, Crunchie, Smarties etc)
DONNA HAY STANDBY BROWNIE
150 g butter
1 ¼ cups (275g) caster sugar
¾ cup cocoa
1 tsp vanilla extract
3 eggs
½ cup plain flour
1.
2.
3.
4.
5.
6.
7.
Preheat oven to 160°C (325°F).
Place the butter, sugar and cocoa in a saucepan over low heat and stir until the butter has melted.
Spoon into a bowl and add the vanilla and eggs, whisking well.
Sift the flour over the mixture and whisk to combine.
Spoon the mixture into a 20cm-square cake tin lined with non-stick baking paper.
Bake for 30–35 minutes or until centre is just set.
Cool in tin and cut into squares to serve.
DONNA HAY LAMMINGTON SLICE
Makes 18.
125g unsalted butter, softened
¾ cup caster (superfine) sugar
1 teaspoon vanilla extract
2 eggs
1¼ cups plain (all-purpose) flour, sifted
1¼ teaspoons baking powder, sifted
½ cup (125ml) milk
1 cup (75g) shredded coconut
chocolate icing
¾ cup icing (confectioner's) sugar
2 tablespoons cocoa powder
⅓ cup (80ml) boiling water
20g unsalted butter, melted
1.
Preheat oven to 160°C (320ºF).
2.
To make the chocolate icing, place the icing sugar, cocoa, water and butter in a bowl and whisk to combine. Set
aside.
3.
4.
Beat the butter, sugar and vanilla in an electric mixer until light and creamy.
Gradually add the eggs and beat well. Add the flour and baking powder and mix until well combined.
5.
6.
Stir in the milk.
Spoon into a lightly greased 20cm x 30cm tin lined with non-stick baking paper and bake for 20 minutes or until
7.
cooked when tested with a skewer.
While still warm, cut into squares and carefully pour over icing and top with coconut.
ANZAC CARAMEL SLICE
1 cup (150g) self-raising flour, sifted
½ cup (40g) desiccated coconut
½ cup (90g) brown sugar
220g unsalted butter, melted
1 cup (75g) shredded coconut
1 cup (90g) rolled oats
⅓ cup (115g) golden syrup
1 x 380g can store-bought caramel filling or dulce de leche, softened
1.
Preheat oven to 180ºC.
2.
Place the flour, desiccated coconut, sugar and 140g butter in a bowl and stir until the mixture resembles coarse
breadcrumbs.
3.
Using the back of a spoon, press the mixture into the base of a 20cm x 30cm tin lined with non-stick baking paper
and bake for 20–25 minutes or until golden. Allow to cool for 10 minutes.
4.
5.
Place the shredded coconut, oats, golden syrup, and remaining butter in a bowl and mix to combine.
Spread the caramel over the cooled base and spoon over the oat topping.
6.
Bake for a further 20–25 minutes or until golden. Allow to cool completely before cutting into squares to serve.
Makes 20.
BISCUITS
CHOC CHIP COOKIES
Makes 12
180g unsalted butter, softened
¾ cup (120g) brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (300g) plain (all-purpose) flour, sifted
1 teaspoon baking powder, sifted
150g dark chocolate, chopped
1.
Preheat oven to 180ºC.
2.
3.
Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until pale and creamy.
Gradually add the eggs and beat well.
4.
5.
Add the flour and baking powder and beat until a smooth dough forms.
Fold through the chocolate.
6.
Roll 2 tablespoons of the mixture into balls, place on baking trays lined with non-stick baking paper and press
to flatten.
7.
Bake for 12–15 minutes or until golden. Allow to cool on the trays.
SUGAR COOKIES
Makes 32
250g butter
¾ cup (275g) caster (superfine) sugar
2 teaspoons vanilla extract
1 egg yolk
2¼ cups (335g) plain (all-purpose) flour, sifted
½ cup clear sanding sugar* (Omit this or use caster sugar if preferred)
1.
Preheat oven to 180°C (355°F).
2.
3.
Place the butter and sugar in an electric mixer and beat until pale and creamy.
Add the vanilla and egg yolk and beat well to combine.
4.
5.
Add the flour and beat until a smooth dough forms.
Divide the dough into 4 portions and wrap each portion in plastic wrap. Place in the refrigerator for 15
6.
minutes or until the dough is firm.
Roll out each portion of dough between 2 sheets of non-stick baking paper until 3mm thick. Remove the
7.
baking paper and use a 7cm star-shaped cookie cutter to cut out 8 rounds from each sheet.
Place the cookies on baking trays lined with baking paper, sprinkle with the clear sanding sugar and bake for
8 minutes or until the cookies are light golden. Cool on wire racks.
ANZACS
Makes 25,
Prep time 15mins Cook time 20 mins
1 cup (90g) rolled oats
1 cup (150g) plain flour
1 cup (220g) firmly packed brown sugar
½ cup (40g) desiccated coconut
125g butter
2 tbs golden syrup
1 tbs water
½ tsp bicarbonate of soda
1. Preheat oven to 160°C/140°C fan-forced. Grease oven trays; line with baking paper.
2. Combine oats, sifted flour, sugar and coconut in large bowl. Combine butter, syrup and the water in small saucepan,
stir over low heat until smooth; stir in soda.
3. Stir into dry ingredients. Roll level tablespoons of mixture into balls; place about 5cm apart on trays, flatten slightly.
4. Bake about 20 minutes; cool on trays.
GINGERNUTS
Makes 32,
Prep time 15 mins Cook time 10 mins
90g butter
1/3 cup firmly packed brown sugar
1/3 cup golden syrup
1 1/3 cups plain flour
¾ tsp bicarbonate of soda
1 tbs ground ginger
1 tsp spoon ground cinnamon
¼ tsp ground clove
1. Preheat oven to 180°C/160° fan-forced. Grease oven trays.
2. Combine butter, sugar and syrup in medium saucepan; stir over low heat until smooth. Remove from heat; stir in
sifted dry ingredients. Cool 10 minutes.
3. Roll rounded teaspoons of mixture into balls. Place about 3cm apart on trays. Flatten slightly. Bake about 10 minutes;
cool on trays.
SPOTTY COOKIES
Makes 24,
Prep and Cook time 30 mins
125g butter softened
1 ½ cups (330 g) firmly packed brown sugar
1 egg
1 cup (150g) plain flour
½ cup (70g) self-raising flour
¼ tsp bicarbonate of soda
1/3 cup cocoa powder
½ cup (95g) milk chocolate choc bits
1 cup smarties or M&Ms
1. Preheat oven to 180°C/160° fan-forced. Lightly grease and line three oven trays with baking paper.
2. Beat butter, sugar and egg in a small bowl with an electric mixer until smooth. Transfer mixture to a large bowl, stir
in combined sifted flours, soda and cocoa powder. Mix in the Choc Bits and a third of the Smarties or M&Ms.
3. Roll 1 ½ tbs of the mixture into balls and place on trays, allowing 5cm between each. Press remaining Smarties into
cookies to decorate. Bake about 15 minutes per tray or until firm. Stand cookies on the tray for 5 minutes before
transferring to a wire rack to cool. Suitable to freeze.
CUSTARD POWDER BISCUITS
Makes 28
125g butter, softened
1 cup caster sugar
1 egg, at room temperature
½ tsp vanilla essence
1 ½ cups self raising flour
½ cup custard powder
80g white chocolate, roughly chopped
1. Preheat oven to 180°C. Line 2 baking trays with baking paper.
2. Using an electric mixer, cream butter and sugar until light and fluffy. Add egg and vanilla. Beat until well combined.
3. Sift flour and custard powder together over butter mixture. Add white chocolate and stir until mixture forms soft
dough.
4. Roll tablespoons of mixture into balls. Place on prepared trays, allowing room for spreading. Using a fork, press
dough to flatten slightly. Bake 10-12 minutes or until golden. Stand on trays for 5 minutes. Transfer to wire rack to cool.
CAKES
SULTANA AND APPLE CAKE
Serves 8
1 ½ cups self-raising flour
1tsp ground cinnamon
1 cup caster sugar
2 eggs, lightly beaten
125g butter or margarine, melted
2 granny smith apples, cored, diced
1 cup sultana
1. Preheat oven to 180°C. Line base and sides of a 6.5cm – deep, 10.5cm x 21cm (base) loaf pan, allowing a 2cm
overhang at both long ends.
2. Sift flour and cinnamon together into a bowl. Stir in sugar. Combine eggs and butter. Stir into the dry ingredients
until just combined. Fold in apples and sultanas.
3. Spoon mixture into prepared pan. Smooth surface. Bake 40mins. Cool for 10mins – transfer to wire rack.
CHOCOLATE- CHIP MUFFINS
Makes 12,
Prep time 10mins, Cook time 20mins
300g (2 cups) plain flour
100g ½ cup caster sugar
1 tbs baking powder
190g (1 cup) CHOC BITS
100g butter, melted
250ml (1 cup) milk
2 eggs, lightly whisked
1 tsp vanilla essence
1. Preheat oven to 180°C. Line twelve 60ml (¼- cup) capacity muffin pans with paper cases.
2. Sift the flour into a bowl. Add the sugar, baking powder and choc bits and stir until combined. Use an electric beater
to beat the butter, mild egg and vanilla in a bowl. Add the egg mixture to the flour mixture. Stir until just combined.
3. Spoon the mixture evenly among the prepared pans. Bake in oven for 15-20 minutes or until a skewer inserted into
the centre comes out clean.
4. Set aside in the pans for 5 minutes to cool slightly, before turning the muffins onto wire rack to cool completely.
ORANGE CAKE
Serves 12, Prep time 10 mins Cook time 40 mins
150g butter, softened
1 tbs finely grated orange rind
2/3 cup (150g) caster sugar
3 eggs
1 ½ cups (225g) self-raising flour
¼ cup (60ml) milk
¾ cup (120g) icing sugar
1 ½ tbs orange juice
1. Preheat oven to 180°C/160°C fan-forced. Grease deep 20cm round cake pan.
2. Beat butter, rind, caster sugar, eggs, flour and milk in medium bowl with electric mixer at low speed until just
combined. Increase speed to medium, beat about 3 minutes or until mixture is smooth.
3. Spread mixture into pan; bake about 40 minutes. Stand cake 5 minutes; turn top-side up, onto wire rack to cool.
4. Combine sifted icing sugar and juice in small bowl; spread over cake.
BASIC BANANA BREAD
Serves 6–8.
125g butter, softened
1 cup (175g) brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups mashed banana
1¾ cups (255g) plain (all-purpose) flour, sifted
1 teaspoon baking powder, sifted
1 teaspoon bicarbonate of (baking) soda
1 teaspoon ground cinnamon
⅓ cup (115g) golden syrup
1.
2.
3.
4.
5.
6.
Preheat oven to 160°C (325°F).
Place the butter, sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy.
Scrape down the sides of the bowl.
Gradually add the eggs and beat well to combine.
Add the banana, flour, baking powder, bicarbonate of soda, cinnamon and golden syrup and stir to combine.
Spoon the mixture into a 26cm x 11cm (2.5 litre-capacity) lightly greased loaf tin lined with baking paper.
Bake for 60–65 minutes or until cooked when tested with a skewer. Cool in the tin for 20 minutes before
turning out onto a wire rack to cool completely. Slice and serve with the extra butter.
PATTY CAKES WITH GLACE ICING
Makes 24, Prep time 15 mins Cook time 25 mins
125g butter
1tsp vanilla extract
2/3 cup (150g) caster sugar
3 eggs
1 ½ cups (225g) self-raising flour
¼ cup (60ml) milk
GLACE ICING
1 ½ cups (240g) icing sugar
1 tsp butter
2 tbs milk (approx)
1. Preheat oven to 180°C/160°C fan forced. Line two deep 12 hole patty pans with paper cases.
2. Combine butter, extract, sugar, eggs, flour and milk in medium bowl; beat on low speed with electric mixer until
ingredients are combined. Increase speed to medium; beat about 3 minutes or until mixture is smooth and paler in
colour.
3. Drop slightly rounded tbs of mixture in paper cases. Bake about 20 minutes. Turn cakes, top-side up, onto wire racks
to cool. Top with glace icing.
GLACE ICING
Sift icing sugar into small heatproof bowl stir in butter and enough mild to give a firm past. Set bowl over small
saucepan of simmering water; stir until icing is spreadable.
CHOCOLATE CAKE
1 cup self-raising flour
2 level tbs cocoa
½ cup milk
½ tsp vanilla
125g butter
1 cup sugar
2 eggs
1. Melt the butter.
2. Put all the ingredients in bowl and pour over butter.
3. Beat for 3 minutes (no longer).
4. Bake in a moderate oven for approximately 30 minutes.
CHOCOLATE BUTTERMILK LAYER CAKE
(from Donna Hay, Donna Hay Magazine – 50th Issue Birthday)
Serves 6 to 8
•
•
•
•
•
•
•
•
•
1 cup (240 ml) water
125 g (½ cup + 1 tablespoon) unsalted butter, chopped
35 g (1/3 cup ) cocoa, sifted
300 g (2 1/3 cups + 1 tablespoon) plain (all-purpose) flour, sifted
1 teaspoon baking soda, sifted
440 g (2 cups) caster (superfine) sugar
2 large eggs
125 ml (½ cup) buttermilk
1 teaspoon pure vanilla extract
1.
2.
Preheat oven to 160° C (325° F). Lightly grease 2, 18 cm round cake tins and line with parchment paper.
Place the water, butter and cocoa in a small saucepan over medium heat and stir until the butter has melted;
set aside.
Sift the flour and bicarbonate of soda into a large bowl. Add sugar and whisk to combine well.
Add the cocoa mixture and whisk to combine. Add the eggs, buttermilk and vanilla and whisk to combine.
Divide batter evenly between the 2 cake tins. Bake for 40 to 45 minutes or until a cake tester inserted in centre
of cake comes out clean.
Allow to cool in the tins on a wire rack for 10 minutes. Turn out onto wire racks to cool completely.
3.
4.
5.
6.
Chocolate Cream Cheese Frosting
(from Donna Hay, Donna Hay Magazine – 50th Issue Birthday)
•
•
•
•
100 g (7 tablespoons) unsalted butter, softened
500 g (2 cups + 1 tablespoon or 2 8-ounce bricks) cream cheese
320 g (2 1/3 cups + 1 tablespoon) icing (confectioner’s) sugar, sifted
50 g (1/3 cup + 1 tablespoon) cocoa, sifted
1.
Place butter and cream cheese in the bowl of a stand mixer, fitted with the paddle attachment and beat on
medium-high speed for 6 to 8 minutes or until pale and creamy.
Meanwhile, using a fine-mesh sieve, sift icing sugar and cocoa into a medium bowl. Repeat an additional 2
times.
Reduce stand mixer to low speed and gradually add the icing sugar, cocoa mixture.
Increase speed to medium-high and continue to beat for a further 6 to 8 minutes or until light and fluffy.
2.
3.
4.
To Assemble Chocolate Buttermilk Layer Cake
1.
2.
Slice the cooled cakes in half horizontally.
Place one cake layer on a plate and spread with one quarter of the frosting. Repeat with the remaining layers
and frosting.
While the cake is baking, make the cream cheese frosting.
Place the butter and cheese in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Add the
icing sugar and cocoa and beat for a further 6–8 minutes or until light and fluffy.
To assemble, slice the cakes in half horizontally. Place one cake layer on a plate and spread with one quarter of the
frosting. Repeat with remaining layers and frosting. Decorate as desired.
SPIRAL CUPCAKES
Makes 22, Prep and Cook time 45 minutes
2 ½ cups (375g) SR flour
250 g butter softened
2 tsp vanilla extract
1 ¼ cups (275g) castor sugar
5 eggs
½ cup (125ml) milk
160g packet mini M&Ms to decorate
180g packet Smarties to decorate
BUTTER CREAM
200g butter softened
2 tsp vanilla extract
3 cups (480g) icing sugar)
1/3 cup (80ml) milk
1. Preheat oven to 180°C/160°C fan forced. Line two 12 hole muffin pans with cases.
2. Sift flour into a medium bowl and add butter, vanilla, sugar, eggs and milk, beat on low speed with an electric
mixer until ingredients are just combined. Increase speed to medium, beat for about 2 minutes or until mixture
has changed to a paler colour.
3. Drop ¼ cup of mixture into each paper case. Bake for about 20 mins or until cakes are cooked when tested with
skewer. Stand in pans for 5 mins before transferring onto wire rack to cool.
4. BUTTER CREAM: Beat the butter in a medium bowl with an electric mixer until it is as white as possible. Beat
in the vanilla then sifted icing sugar and milk in two batches.
5. Spread the top of cupcakes with butter cream. Decorate with M&Ms and Smarties to make spirals of the same
colour.
BANANA CAKE WITH PASSIONFRUIT ICING
Prep and Cook time 1 hour 25 mins
125g butter softened
¾ cup (165g) firmly packed brown sugar
2 eggs
1 ½ cups (225g) SR flour
½ tsp bicarbonate of soda
1 tsp mixed spice
1 cup mashed banana (2 large overripe bananas)
½ cup (125g) sour cream
¼ cup (60ml) milk
PASSIONFRUIT ICING
1 ½ cups (240g) icing sugar
1 tsp soft butter
2 tbs passionfruit pulp, approx
1. Preheat oven to 180°C/160°C fan forced. Grease 15 x 25cm loaf pan, line base with baking paper.
2. Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time.
Transfer to large bowl, stir in sifted dry ingredients, banana, sour cream and milk.
3. Spread mixture into pan, bake about 50 minutes. Stand cake in pan 5 minutes before turning top-side up, onto
wire rack to cool.
4. Meanwhile, make passionfruit icing. Spread cake with icing.
PASSIONFRUIT ICING: combine all ingredients in medium bowl, stir until smooth.
SWEETS
COCONUT ICE (makes a double batch)
250g copha
1kg icing sugar
4 egg whites
500g coconut
vanilla extract
food colouring
1.
2.
3.
4.
5.
Melt 250g copha in a bowl and allow to cool for 10 minutes.
Whisk 4 egg whites in another bowl. In a new bowl mix 1kg icing sugar and 500g coconut and add
copha and 1 tsp vanilla extract.
Then fold in egg whites.
Divide into 2 batches and colour one half. Pour into 2 x 20cm cake tins and refrigerate.
Cut into squares.
CHOCOLATE BALLS
8 weetbix
1 cup coconut
1 tin condensed milk
3 tablespoons cocoa
Mix all ingredients together. Let it sit for awhile to firm up then roll into balls in coconut. Store in the fridge.
ROCKY ROAD IDEAS
Melted chocolate with the addition of any items you choose: such as marshmallows, coconut, jube lollies, snake
lollies cut up, mini m&m’s, shortbread biscuits, chocolate bars cut up and so on.
CHOCOLATE FRECKLES
Chocolate melts
Various sprinkles
1.
2.
3.
Melt the chocolate melts following packet directions.
Use a spoon to drop the mixture onto a tray lined with non-stick baking paper, then tap the tray on the
bench top so the chocolate will form rounds.
Scatter immediately with sprinkles of your choice and set aside in a cool place (but not in the fridge) for
10 – 20 minutes, or until set.
MARS BAR BALLS
8 x twinpak Mars Bars
150g Butter
2 or 3 cups Kelloggs Rice Bubbles
2 packets of Choc Melts
1.
2.
3.
4.
Cut the mars bars and butter into pieces. Place into a saucepan and melt over low heat stirring
occasionally until it turns into a soft consistency.
Take off the heat and add rice bubbles. Mix until well combined. Place the mixture in the fridge to cool
for about 10-15 minutes.
Remove the mixture from the fridge and roll into small balls.
Melt the choc melts as per packet instructions. Place a batch of the balls into the chocolate to coat them.
Remove and place on a tray with baking paper. Place the tray in fridge.
CHOCOLATE FUDGE (Version 1)
500 grams choc melts (Nestle or Cadbury best)
1 tin condensed milk
60 grams butter
1.
2.
3.
4.
5.
6.
Pour all ingredients into bowl (butter on bottom)
Microwave on high for 1 minute.
Stir and then microwave on high for 1 minute.
Stir and then microwave on high for 1 minute.
Stir and pour into tray lined with baking paper.
Refrigerate before cutting into squares.
CHOCOLATE FUDGE (Version 2)
2 cups sugar
½ cup milk
1 teaspoon butter
1 dessertspoon cocoa
1 tablespoon golden syrup
1.
2.
3.
4.
Mix all ingredients. Stir over heat until the sugar dissolves.
Bring to the boil and boil for exactly 6 minutes.
Cool slightly, beat until thick.
Pour into a greased glass pyrex dish or greased cake tin. Cut into squares when still warm with a sharp
knife.
SHERBET
1 teaspoon baking soda
1 teaspoon citric acid
2 teaspoons icing sugar
3 teaspoons jelly crystals
Mix all together.
CARAMEL FUDGE (makes double batch)
125 grams butter (cut)
250 grams sugar
1 tin condensed milk
1 tablespoon golden syrup
1 teaspoon vanilla essence
1.
2.
3.
4.
5.
Mix butter, sugar, condensed milk and syrup well.
Microwave on high for 2 minutes and mix well. Repeat 4 more times.
Microwave on high for 1 minute and mix well. Repeat 3 more times.
Add vanilla essence and mix.
Pour into lined tray. Allow to cool but cut before totally cold.
TOFFEES
2 cups sugar
3/4 cup cold water
1 tablespoon brown vinegar
Sprinkles (optional)
1.
2.
3.
4.
Place all ingredients in saucepan. Stir over heat till sugar dissolves.
Bring to boil – do not stir. Cook till syrup is golden brown.
Remove from heat and allow bubbles to settle.
Pour into small patty cake papers. If desired, decorate with sprinkles.
TEACUPS
Tic Toc Biscuits (usually range of 3 icing colours – white, pink, and yellow)
Marshmallows (mainly white and pink but really whatever you want)
Chocolate to melt
100’s & 1000’s
Lifesavers cut in ½ (white & pink – or whatever to want to contrast rest of teacup)
1.
2.
To make the cup and saucer, dip top and bottom of 1 marshmallow in chocolate, dip 1 end into the 100’s
& 1000’s and then place other end on top in middle of icing side of a Tic Toc biscuit. Repeat for all
biscuits.
To make the handle on the cup, dip the cut ends of ½ lifesaver in chocolate and gently push into side of
marshmallow – May have to hold there for a few seconds to ensure it sticks.
Note:
Can attach a freckle chocolate to top of marshmallow instead of using 100’s & 1000’s but still have to use melted
chocolate to attach it and it would be a more expensive option.
Need to keep finished product relatively cool so chocolate doesn’t melt.
Need to make close to date and keep in airtight container (or similar) to ensure biscuits don’t go stale.