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January
12
2010

New website for cake lovers

Christee-Lee Brakel has a new website, Christee-Lee cakes located at http://christee-lee.brakel.com.au
check it out! lots of yummy cakes, cup cakes, birthday cakes, kids cakes, sugar paste fondant, flower paste, chocolate, mud cakes, fancy cakes and more..

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September
24
2006

LAMINGTONS

1 QUANTITY BUTTER CAKE MIXTURE1 QUANTITY ICINGCOCOA POWDERCOCOANUT 

GREASE SIDES OF LAMINGTON TIN & LINE BASE WITH PAPER. PREPARE BUTTER CAKE & BAKE IN LAMINGTON TIN. WHEN COOL CUT INTO SQUARES, ICE ALL OVER WITH ICING COLOURED WITH COCOA POWDER & ROLL IN COCOANUT.

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September
24
2006

PATTY CAKES

1 QUANTITY BUTTER CAKE MIXTURE

ICING SUGAR

3-4 TEASPOONS BUTTER

VANILLA

FOOD COLOURING

100’S & 1000’S

CHOCOLATE SPRINKLES

PREPARE CAKE MIXTURE. PLACE HEAPED TEASPOONFULS INTO PATTY PAN PAPERS & BAKE 190-200C. WHEN COOL SPREAD WITH ICING & SPRINLE WITH COCOANUT OR SPRINKLES. ALTERNATELY, CUT A CIRCLE FROM CENTRE OF EACH CAKE & CUT EACH CIRCLE IN HALF. FILL CENTRE OF CAKES WITH WHIPPED CREAM & REPLACE THE TWO SEMI-CIRCLES OF CAKE. SPRINKLE WITH ICING SUGAR.

ICING

PLACE ICING SUGAR & BUTTER IN BOWL, ADD SUFFICIENT BOILING WATER TO GIVE SPREADABLE CONSISTENCY. ADD A FEW DROPS OF VANILLA. COLOUR IF DESIRED.

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September
24
2006

GINGER FLUFF SPONGE

[MUM’S KITCHEN] 

4 EGGS

¾ CUP SUGAR

PINCH SALT

1 DESSERTSPOON GOLDEN SYRUP

½ CUP CORNFLOUR

2 DESSERTSPOONS PLAIN FLOUR

1 TEASPOON COCOA

1 TEASPOON GINGER

1 TEASPOON CINNAMON

1 LEVEL TEASPOON CREAM OF TARTAR

½ TEASPOON BICARB SODA

BEAT EGGS, SUGAR & SALT UNTIL LIGHT & FLUFFY. ADD GOLDEN SYRUP & BEAT AGAIN. FOLD IN CORNFLOUR, PLAIN FLOUR, COCOA, GINGER, CINNAMON. CREAM OF TARTAR & SODA. BAKE IN TWO 20cm GREASED SANDWICH TINS, 180C FOR 20 TO 25 MINUTES. COOL, FILL WITH WHIPPED CREAM & DUST WITH ICING SUGAR.

Damian Cakes 2 comments 1,941 views
September
24
2006

FRUIT CAKE

[MUM’S KITCHEN] 

500g BUTTER

500g BROWN SUGAR

500g PLAIN FLOUR

250g SELF RAISING FLOUR

750g SULTANAS

500g CURRANTS

250g RAISINS

125g GLACE CHERRIES

125g MIXED PEEL

1 ORANGE

1 LEMON

8 EGGS

PINCH SALT

½ CUP BRANDY OR SWEET SHERRY

FINELY GRATE RIND OF ORANGE & LEMON. JUICE LEMON. CUT RAISINS, FINELY CUT CHERRIES & MIXED PEEL. MIX TOGETHER SULTANAS, CURRANTS, RAISINS, CHERRIES, PEEL, ORANGE RIND & RIND & JUICE OF LEMON. POUR BRANDY OVER FRUIT, COVER WITH GLAD WRAP & ALLOW TO STAND OVERNIGHT. CREAM BUTTER & SUGAR. ADD EGGS ONE AT A TIME BEATING WELL AFTER EACH ADDITION. ADD PLAIN FLOUR, SELF RAISING FLOUR & SALT. ADD FRUIT & BRANDY & MIX WELL. LINE CAKE TIN WITH BROWN PAPER THEN WITH GREASEPROOF PAPER EXTENDING PAPER UP SIDES & ABOVE TOP OF TIN. BAKE AT 175C FOR HALF AN HOUR. REDUCE HEAT TO 150C & CONTINUE BAKING UNTIL COOKED THROUGH. TEST CENTRE OF CAKE WITH STRAW TO CHECK IF COOKED. IF TOP IS BROWNING TOO QUICKLY COVER WITH BROWN PAPER. WHEN COOKED LEAVE IN TIN & ROLL IN SEVERAL THICKNESSES OF PAPER & ALLOW TO COOL.

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September
24
2006

CHOCOLATE ORANGE MERINGUE GATEAU

[WW DINNER PARTY 3  P17] 

100g DARK CHOCOLATE [melted]

100g UNSALTED BUTTER [melted]

1 TABLESPOON GRAND MARNIER

2 TABLESPOONS WATER

2/3 CUP CASTOR SUGAR

2/3 CUP PACKAGED GROUND ALMONDS

3 EGGS [separated]

ORANGE CREAM

6 EGG YOLKS

2 TEASPOONS GRATED ORANGE RIND

½ CUP CASTOR SUGAR

½ CUP ORANGE JUICE

2 TEASPOONS GELATINE

1 TABLESPOON WATER

2/3 CUP THICKENED CREAM

MERINGUE

3 EGG WHITES

¾ CUP CASTOR SUGAR

3 TEASPOONS CORNFLOUR

1 TEASPOON LEMON JUICE

GREASE DEEP 20cm ROUND CAKE PAN, COVER BASE WITH PAPER, GREASE PAPER. COMBINE CHOCOLATE, BUTTER, LIQUEUR, WATER, SUGAR & NUTS IN LARGE BOWL; STIR IN EGG YOLKS. BEAT EGG WHITES IN SMALL BOWL UNTIL SOFT PEAKS FORM, FOLD INTO CHOCOLATE MIXTURE, POUR MIXTURE INTO PREPARED PAN. BAKE IN MODERATE OVEN [180C] ABOUT 45 MINUTES OR UNTIL CAKE IS FIRM; COOL IN PAN.

ORANGE CREAM

BEAT EGG YOLKS, RIND & SUGAR IN SMALL BOWL UNTIL THICK & CREAMY. GRADUALLY BEAT IN JUICE. TRANSFER MIXTURE TO PAN, STIR OVER LOW HEAT, WITHOUT BOILING, FOR ABOUT 20 MINUTES OR UNTIL MIXTURE THICKENS. REMOVE FROM HEAT. SPRINKLE GELATINE OVER WATER IN CUP, STAND IN PAN OF SIMMERING WATER, STIR UNTIL GELATINE IS DISSOLVED, STIR INTO WARM ORANGE MIXTURE. BEAT CREAM UNTIL SOFT PEAKS FORM, THEN FOLD CREAM INTO ORANGE MIXTURE; COOL.

MERINGUE

COVER OVEN TRAY WITH FOIL, GREASE FOIL, DUST WITH A LITTLE PLAIN FLOUR, SHAKE AWAY EXCESS FLOUR. MARK A 17cm DIAMETER CIRCLE ON FOIL. BEAT EGG WHITES, SUGAR, CORNFLOUR & JUICE IN SMALL BOWL WITH ELECTRIC MIXER FOR ABOUT 10 MINUTES OR UNTIL SUGAR IS DISSOLVED. SPREAD MIXTURE OVER CIRCLE. BAKE IN VERY SLOW OVEN [120C] FOR ABOUT

1 ½ HOURS OR UNTIL MERINGUE IS DRY & FIRM TO TOUCH. COOL MERINGUE IN OVEN WITH DOOR AJAR.

TO ASSEMBLE

CAREFULLY TURN CAKE FROM PAN & PLACE ONTO SERVING PLATE. SPREAD TOP WITH ORANGE CREAM, TOP WITH MERINGUE LAYER; REFRIGERATE 2 HOURS BEFORE SERVING.

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September
24
2006

BUTTER CAKE

[JO’S KITCHEN] 

125g MARGARINE

¾ CUP SUGAR

2 EGGS

2 ¼ CUPS SELF RAISING FLOUR

¾ CUP MILK

VANILLA ESSENCE

SALT

CREAM MARGARINE & SUGAR. ADD EGGS ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. ADD FLOUR  & MILK ALTERNATELY IN 3 LOTS, TOGETHER WITH SALT & VANILLA. STIR UNTIL COMBINED. GREASE SIDES OF TWO SANDWICH TINS & LINE BASES WITH GREASEPROOF PAPER. DIVIDE MIXTURE EVENLY BETWEEN TINS. BAKE IN OVEN, 190-200C UNTIL BROWNED & CAKE SPRINGS BACK WHEN LIGHTLY TOUCHED IN CENTRE. COOL ON WIRE RACK.

CAKE MAY BE ICED WHEN COOL OR SPREAD WITH BUTER & SPRINKLED WITH CINNAMON & SUGAE WHILE STILL HOT.

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September
24
2006

BRANDIED SULTANA CAKE

[ WW CAKES & SLICES P66] 

750g SULTANAS

250g BUTTER

1 CUP CASTOR SUGAR

5 EGGS

2 ½ CUPS PLAIN FLOUR

¼ CUP SELF RAISING FLOUR

¼ CUP BRANDY

COVER SULTANAS WITH WARM WATER, STAND FOR 2 HOURS. DRAIN WELL, PLACE ON TRAY COVERED WITH ABSORBENT PAPER, STAND OVERNIGHT TO DRY.

GREASE A DEEP 23cm ROUND CAKE TIN, LINE BASE & SIDE WITH PAPER.

CREAM BUTTER & SUGAR IN LARGE BOWL WITH ELECTRIC MIXER ONLY UNTIL COMBINED. ADD EGGS QUICKLY, ONE AT A TIME; BEAT UNTIL COMBINED. STIR IN HALF THE SIFTED FLOURS WITH HALF THE BANDY & HALF THE SULTANAS, THEN STIR IN REMAINING FLOURS, BRANDY & SULTANAS. SPREAD MIXTURE INTO PREPARED TIN. BAKE IN MODERATELY SLOW OVEN [170C] FOR ABOUT 2 HOURS. COVER CAKE WITH FOIL; COOL IN TIN.

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