Triple Chocolate Cookie Cake

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Oh. My. God.  These were good, like really good.  Thank goodness we shared them with the soccer team otherwise I would have lost all control and eaten far too much.
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The cookie cake was a cross between a cookie and a brownie and was a full-on chocolate overload.  It is moist and chewy and gooey – yum!

IMG_2152The original recipe I worked from said it needed to chill in the fridge for a minimum 3 hours or overnight.  We chilled overnight but I’m honestly not sure the reason why.  I would be very interested to know if anyone has any ideas.
IMG_2145Like I said earlier we took the Cookie Cake to kids soccer on Saturday morning and shared it around at the end of the game.  It was a huge hit with the kids and the adults.  We also made some super cute Poop Emoji Cupcakes which were sold at our Soccer Canteen.

TRIPLE CHOCOLATE COOKIE CAKE
168g butter
75g brown sugar
100g sugar
1 egg
165g plain flour
55g cocoa
1 tsp bi-carb soda
1/2 cup chocolate chunks
1/2 cup M&Ms
BUTTERCREAM ICING
230g icing sugar
30g cocoa
100g butter
2-3 tbsp milk
METHOD
1.  Cream butter and sugars, mix in egg.
2.  Add in dry ingredients and combine.  The dough will be thick and sticky.
3.  Stir through chocolate and M&Ms.
4.  Chill dough for at least 3 hours or overnight.
5.  Spread into prepared 8″ or 9″ cake tin and bake at 180°c for 20 minutes.
6.  Once cooled pipe buttercream around the edge and decorate with sprinkles.
7.  To make the Buttercream:  Cream dry ingredients with butter until it comes together and slowly add milk until the right consistency.
Enjoy!
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Rainbow Unicorn Cookie Bars

| Biscuits and Slices, Recipes from Arely Bakes

Rainbow coloured foods are so in at the moment and such fun for the kids.  Fun for the adults too, the whimsical bright colours can make you feel like a kid again.
 IMG_2008Like many of my recipes, these cookie bars are nice and easy to make, the most time consuming part is splitting the dough into 5 and colouring it.  It is a simplised shortbread style recipe and tasted fantastic with the chocolate glaze.  You could also do a vanilla glaze or no glaze at all and just press the sprinkles into the dough before you cook it.
Make sure to soften your butter otherwise mixing the dough together will be quite impossible.  It is also possible to use margarine instead of butter, although I find that margarine increases the cooking time for some reason.  Also be patient with the mixing it takes a while to come together but just when you’re thinking that there isn’t enough butter it will pull together to form a nice dough.
 IMG_0305Refrigerating to cool your dough is not necessary, we had to as it was warm in our kitchen and we chose to knead our colours through with our hands which of course warmed the dough further.

These cookie bars were really delicious – like a shortbread with chocolate glaze.  We will definitely make them again.  I’m glad we chose to take them to the kids soccer game and give out, otherwise I would have eaten far too many of them!

UNICORN RAINBOW COOKIE BARS
165g butter, softened
1 1/2 cups plain flour
1/2 cup sugar
1tsp vanilla
1/4tsp salt
GLAZE
1 cup icing sugar
3tbsp cocoa
4tbsp milk, approximately
Sprinkles
METHOD
1.  Rub butter into the rest of the ingredients until you form a dough.  You can start with a spoon (using the back of the spoon to push the mixture against the bowl) but will probably need to finish with your hands to bring it together.
2.  Split your dough into 5 (or into how many colours you want to use) and knead the colour through each part.  We used yellow, green, purple, pink and blue.  If it is warm and your dough is a little soft you can refrigerate before the next step but refrigeration is not mandatory for this dough.
3.  Split each coloured portion of dough into about 4 pieces and roll each piece into a snake.
4.  Layer your snakes across the bottom of a 7″ square prepared tin, alternating the colours so that you get a rainbow effect when they are cut.  After all the snakes are in, gently press the dough a little to “join” all of the snakes.
5.  Bake at 180°c for approximately 20-25 mins until the top starts to colour slightly.
6.  Whilst baking prepare your glaze by mixing the milk into your dry ingredients until just at pouring consistency (still should be thick).
7.  Pour glaze onto the hot slice when it is removed from the oven and put on your sprinkles.  Cool in the tin.
Enjoy!
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Soft Chocolate Chip Cookies made by Arely Bakes

| Biscuits and Slices, Recipes from Arely Bakes

I like my chocolate chip cookies soft and chewy, how about you?  I don’t like ones out of a packet, they’re dry and hard and really don’t have much flavour.
Soft Chocolate Chip Cookies
We just had a fairly quiet and awfully hot and humid weekend when we suddenly thought that we hadn’t done any baking for our channel – and we only had about 2 hours before we were heading out to Noosa’s End of Summer Festival by the river (and I can tell you I was looking forward to a river breeze and some nice cold wine!).
Unfortunately, Arely’s line up of recipes were all going to take too long to make when she suddenly suggested Chocolate Chip Cookies – perfect I said.  I had a recipe that I had been wanting to try out which promised to be soft and chewy, and I had all the necessary ingredients. Although it was far too hot to be cooking so I cooled myself down with an iced water under the fan before we got started!!
Cookie DoughI am happy to say that the cookie recipe turned out just as we had hoped, and although I made a half batch compared to the original recipe we still had plenty – 24 good sized cookies and 10 mini cookies.  You probably know by now I don’t like to make larges batches of baking because I don’t want to eat too much of it!  (Oh, and I have to add that my mum isn’t going to be impressed with me calling them Cookies!  It’s Biscuits, Chocolate Chip Biscuits – or Bickies.)
The End of Summer Festival was also a hit, and the wines went down far too quickly.

SOFT CHOCOLATE CHIP COOKIES
100g butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla
1 1/4 cups plain flour
1/2 tsp bi-carb soda
1/4 tsp salt
1 1/2 cups chocolate chips
METHOD
– Cream butter and sugar, add egg and vanilla and continue to mix until well incorporated.
– Add flour, soda and salt and mix until it forms a dough.  You may need more flour than is stated.
– Mix in chocolate chips.
– Spoon or scope balls onto a liked cookie tray, remember to space out as they will spread during cooking.
– Bake at 180°c for 10-12 minutes and cool on a wire rack.
Enjoy!
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Milo Tart

| Dessert Recipes, Recipes from Arely Bakes

My kids just love Milo, and my husband.  Well and me too!  We don’t always keep Milo in the house but it’s worth buying for this Tart where the delicious Milo flavour really shines through.
Milo Mousse TartThis Tart is also a bit like a no bake cheesecake.
My previous chocolate hating son Baden really loves this dessert, it would probably be one of his favourites, so Arely and I decided to make it for his birthday afternoon tea with my parents – even though he’d already had an awesome birthday cake shaped like a sprite bottle!
Sprite Bottle CakeThat meant 3 days of eating cake for me (with all the leftovers)!
Back to the Tart.  Did I mention it has an Oreo base!  I love, love, love an Oreo base and it pairs beautifully with the filling.
Yum!

Yum!

It is so quick to whip up and doesn’t need much setting time so it’s great for a last minute dessert.
Watch Arely and I make it, and all of Arely’s eating along the way!

CHOCOLATE MILO TART
CRUST
1 – 1 1/2 packets of Oreos
100-130g butter, melted
FILLING
1 1/2 packets of cream cheese (375g)
70g chocolate
3/4 cup Milo (chocolate malt powder)
1/2 cup sugar
1/2 cup cream
1 cup whipped cream, optional
METHOD
1.  Put the Oreos into food processor and grind to a fine crumb.
2.  Add melted butter (not all at once) to coat the crumbs well so that they stick together but the mixture shouldn’t be wet or gooey.
3.  Pour crumb mix into springform or tart tin and press into base and a little way up the sides.  Refridgerate until needed.
4.  Melt chocolate in microwave and set aside to cool a little.
5.  Mix cream cheese in mixer until light and fluffy (about 2 minutes).
6.  Scrape down sides of the bowl and add the Milo and sugar, continue to beat while adding the cooled melted chocolate.  Beat until smooth.
7.  Add cream to mixer and beat on high for 2 minutes to incorporate air into the mixture.
8.  If you would like a lighter mouse filling, seperately whip 1 cup of thickened cream in a chilled bowl to stiff peaks and then fold the whipped cream into the cream cheese mixture.
9.  Pour filling into prepared crust and refrigerate until ready to serve.  If so desired you can decorated with piped whipped cream and grated chocolate shavings.
Enjoy!
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Death by Chocolate Brownie cooked by Arely Bakes

| Cake Recipes, Dessert Recipes

Who doesn’t love chocolate brownies???  Well, who doesn’t love chocolate, or Nutella or…. ok I’m getting carried away.  But a good Chocolate Brownie, now that’s something special gooey and sticky on the inside and rich and chocolatey in flavour.

Chocolate BrowniesMy son Baden actually went a couple of years not liking chocolate, tt started after Easter one year when he was about 4 or 5.  Everyone always comments that he must have overdone it at Easter and that’s why he doesn’t like chocolate anymore.  But I’m actually quite strict and never let them eat too much chocolate in one day, even at Easter, so I think perhaps he just got some chocolate Easter eggs that he didn’t particularly like (you all know the ones!).  Then came a couple of years of having to source hollow plastic eggs that we could fill with lollies for the Easter bunny to leave for him (oh the things we do).

Brownie SkewersThen he slowly went back to liking chocolate in cakes and brownies and such and now he’s a full chocolate lover again.  He particularly LOVES my chocolate mud cake and these Chocolate Brownies.  Two years back he actually asked for a three tier chocolate mud cake with strawberries for his birthday cake – and being the loving, cake designer of a mum I happily obliged.

I can’t recall where I originally got this Chocolate Brownie recipe from, I have had it for many years and I believe I actually combined a couple of recipes to come up with my own one.  When baking Chocolate Brownies for home, I always do a really small batch – otherwise I will end up eating far too many of them.  I have actually doubled my usual at home recipe here (but not in the Arely Bakes YouTube video) but it is still a good size recipe for at home and not too large.  I would suggest backing in either a 7” or 8” square tin – depending how deep you would like them – but not a standard slice tin as they would end up too thin and it’s nearly impossible to get the wonderful brownie texture when they are very thin.  Whatever size tin you decide to use just keep that in mind.

Arely BakesChocolate Brownies are super quick to whip up and if I have last minutes guests for dinner (or any other meal) I’ll often whip up a small quantity and cook it in a small pie tin as Chocolate Brownie Tart – you can add nuts, or swirl a peanut butter and icing sugar mix through the top for a delicious Peanut Butter Chocolate Brownie Tart.  Or make these delicous Brownie Skewers with Strawberries and Marshmellows!

Watch us cook them!!

CHOCOLATE BROWNIES

150g chocolate
140g butter
180g sugar
90g plain flour
30g cocoa
2 eggs
2 egg yolks

METHOD
1.  Melt chocolate and butter in the microwave and stir until smooth.
2.  Add dry ingredients and mix until just incorporated.
3.  Add eggs and yolks and mix together till just smooth.
4.  Pour into prepared pan ensuring the brownies are about 2cm deep.
5.  Bake at 180° for around 15-20 minutes.  They should still be jiggly in the centre as it will continue to set as they cool.

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AMAZING Chocolate Buttermilk Cake by Arely Bakes

| Cake Recipes, Recipes from Arely Bakes

Hi everyone and welcome to our new set of blogs to follow along with our Arely Bakes YouTube Channel.

Arely from The Arely & Baden Show will be baking delicious recipes alongside her mum Renee, cake designer from Sugar Dreams.

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We’re starting our new vlogging journey with a very popular cake at the cakery – our Chocolate Buttermilk Cake. It’s a deliciously moist chocolately cake that isn’t as dense as a mud cake. It’s also what we use for kids chocolate cakes.

Now it isn’t a secret recipe because I originally found on the internet, but there are a LOT of chocolate cake recipes out there that claim to be the BEST, I’ve seen (and tried) a lot of them but this is a keeper, it is one I bake weekly for Sugar Dreams and it receives rave reviews.

IMG_1582While I am keen for you to try baking my delicious Chocolate Buttermilk Cake for yourself, I would also be very happy to make one for you myself!

IMG_1572Some tips to remember when cake making is to not overmix the batter. Whilst the ingredients should be fully incorporated, it shouldn’t be overmixed or mixed at high speeds – unless the recipe specifically calls for this.

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Chocolate Buttermilk Cake

260g Self-Raising Flour
440g Sugar
75g Cocoa
2 eggs
250ml Buttermilk
125ml Vegetable Oil
1tsp Instant Coffee
250ml Hot Water

ICING
250g Icing Sugar
50g Cocoa
120g Butter
30ml Milk

METHOD

  1. Add dry ingredients to bowl and mix in eggs, buttermilk and oil until just incorporated.
  2. Mix your coffee and hot water to make a cup of coffee and add to the batter, mix until just smooth.
  3. Pour batter into a prepared 8” (20cm) cake tin and bake at 160°c for about 1 hour or until a toothpick inserted in the cake comes out fairly clean (it is a moist sticky cake so when cooked it will still stick a little).
  4. For the icing, add the icing sugar and butter to an electric mixing bowl and mix until it comes together and then slowly add enough milk until the icing gets to the right consistency.
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Popular Bohemian Style Wedding Cake Trends for 2018

| Planning your Wedding Cake

What’s trending for wedding cakes for 2018?  With so many ideas available when designing your wedding, couples can truly express their individuality and personalities through their choices.

At Sugar Dreams we look forward to helping you with a fresh wedding cake design that suits your style.

This year will see brides leaning away from the last few years of rustic wedding themes and towards Bohemian themes with a more refined, elegant feel while still natural and perhaps just a little rough around the edges.  The Bohemian style theme also lends itself to bolder colour choices.

1.  Refined Semi-Naked Drip Cakes

Naked cakes will continue to be popular but picture sleeker, more precise edges with a clean semi-naked buttercream finish and strategically placed “drips”.

Rosie Shaw Cake Company

Rosie Shaw Cake Company

Don't Tell Charles

Don’t Tell Charles

Rosie's Dessert Spot

Rosie’s Dessert Spot

2.  Bold Colours

Think black or deep burgandy.  This is very bold in a cake design but the strikingness can pair well with a bohemian style theme.

Tortik Annushka

Tortik Annushka

Pretty Please Bake Shop

Pretty Please Bake Shop

Bellaria Cakes Designs

Bellaria Cakes Designs

3. Handpainted Gold Accents

Gold accents can go hand in hand with either the refined semi-naked cake or a bold coloured cake design.  It adds elegance to a cake, whilst the handpainting softens any harshness of the gold and continues with a bohemian style feel.

JC

Adixions Cakes and Chocolates

Adixions Cakes and Chocolates

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Why Pinterest is a must for Wedding Planning

| Planning your Wedding Cake

  
If you’re planning a wedding or event and your not using Pinterest you really should be!
Who doesn’t do their research online these days?  Pinterest is a great way to keep all of your research together by pinning pictures, and it makes things so easy to find again.  It’s also a good way to compare all the wedding cakes you like side be side to narrow down the decision making.

Don’t forget you can also share your Pinterest board with others such as your bridesmaids, wedding planning, decorator and cake designer.

   
 As a cake designer it can be extremely beneficial to not only see a picture or two of a wedding cake s bride is after but also seeing all the pictures a bride is using as inspiration for her wedding.  Then your wedding cake designer can take the cake (or cakes) that you like and customise the just for you and your wedding.

A truly unique and personal wedding cake.

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3 Hot Tips for Designing your Wedding Cake

| Planning your Wedding Cake

Ideas for wedding cake designs are truly endless.  You’ve probably done a search for wedding cake pictures online before so you’ll know what I mean.

What is most important when choosing your design?  Here are some tips from my personal experiences.

1.  Tie your wedding cake design in with your wedding theme

Maybe you have a strong theme to your wedding, like a beach, hearts or all white theme.  Or maybe you don’t feel like you really have a theme but more of a feel, like romantic.  Either way try to choose a wedding cake that will “belong” to your wedding.

  
When your guests walk into your reception venue your wedding cake should stand out as a gorgeous centrepiece and not beacause it looks out of place.

Don’t choose a design “just cause you really like it” if it doesn’t go with anything else.

If you find a cake you really like talk to your cake designer about making it your own and adjusting it to suit your table and reception decor, flowers, colours, wedding dress…  Give your cake designer a clear vision of your wedding.

2.  Aim for some wow factor!

Your wedding cake truly can be any amazing centrepiece to complete your wedding, and something your guests talk about for years to come!

So many brides say they want something “simple”.  Do they mean simple and elegant, or simple and plain, or not fussy and covered with old-fashioned piping?  Or is it a budget issue?

Spend some time looking at cake pictures and considering the effect you would like your wedding cake to have on your special day.

Consider more than plain icing and ribbon around each tier, you won’t regret it!

If budget is an issue be upfront about this to your cake designer.  Give them your ultimate cake design ideas and your budget and ask how much of your design can be fitted within your budget.

3.  Why not 4 tiers?

Tall cakes look elegant and are more balanced in large reception rooms.

If you look up cake pictures online, many of them are 4 tier cakes.  However many brides request 3 tier cakes.

If you are having over 80 guests at your wedding and are serving your cake as dessert you should consider a 4 tier cake.

Talk with your cake designer about your options and don’t just assume it will be more expensive.

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Tips for choose your wedding cake flavour

| Planning your Wedding Cake

Gone are the days when wedding cakes were all fruit cake. In fact I seldom get requests for fruit cakes and only make around 1-2 a year.

Most wedding cakes these days are chocolate mud, and who doesn’t love a nice piece of mud cake – I know I do! But there are other options, and if you are serving your wedding cake as your dessert on your wedding day you should consider what flavour cake you want to offer your guests for dessert. And you should absolutely have a cake tasting before choosing your wedding cake designer.

Along with your standard chocolate mud cake you can get white chocolate mud cake and caramel mud cake. I also offer a range of premium mud cakes, like my chocolate mud cake filled with a delectable chocolate raspberry ganache made with fresh raspberries. I also have an extremely popular hazelnut and honey mud cake.

But what if you don’t want to serve such a heavy dessert? I have had customers say they don’t really want mud cake but you can’t have anything else. Well of course you can!

Yes fruit cake was used for weddings back in the day for its keeping time (and they didn’t have mud cake!). Once iced with fondant (or in the old days almond marzipan) it would last forever while intricate designs were piped on. These traditional heavily piped wedding cake designs are no longer in fashion and a wedding cake designer will not spend more than 3 or 4 days decorating and finishing your wedding cake after it is baked. That being said, many wedding cake designs can be completed within 1 to 2 days after being baked.

While mud cake has a longer keeping time than lighter cakes, it is not the only option for your wedding cake. If you want a lighter cake flavour discuss this with your wedding cake designer and see if your wedding cake design will allow for baking your cake only a couple of days before your wedding.

A cake I personally love for wedding cakes is my Italian cream cake (no cream in it, not sure why its called that). It is light but buttery and rich, flavoured with coconut and pecans – truly delicious. It is also very moist and does not go stale quickly.

Italian Cream Cake Noosa

Your favourite cake is banana cake you say. I’m actually making a banana wedding cake this week!

The only limitation in choosing your wedding cake flavour is that it must be stable (or safe) out of the fridge as it will be on display for quite some hours before serving. So unfortunately no fresh cream or fruit mousses or the likes.

There are many options for giving you the wedding cake flavour you desire, so don’t compromise, and don’t serve your wedding guests a dessert you’re not happy with.

Please take a look at my cake flavours page for inspiration.

Happy wedding planning!

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