Archive of ‘Recipes from Arely Bakes’ category

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!

165g butter, softened
1 1/2 cups plain flour
1/2 cup sugar
1tsp vanilla
1/4tsp salt
1 cup icing sugar
3tbsp cocoa
4tbsp milk, approximately
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.
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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.

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
– 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.
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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.


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!

1 – 1 1/2 packets of Oreos
100-130g butter, melted
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
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.
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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!!


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

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.


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.



Chocolate Buttermilk Cake

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

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


  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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