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1. Bakels Creme Cake Muffin Mix.
Ingredients
1kg cake mix
400ml water
5eggs
200ml oil
1kg cake mix
400ml water
5eggs
200ml oil
300g white chocolate (optional but recommended- this will make it into a light white chocolate mud cake) If you don't add the white chocolate the cake comes out as a light butter cake.
Method
Method
- Combine cake mix, water & eggs and mix on low speed for 1min. Scrape down bowl, and continue to mix on medium speed for additional 4mins.
- Blend in oil on low speed.
- Add melted chocolate, and mix on medium for 1 more min.
- Bake at 150 Degrees Fan forced for approx 1.5-2 hours( Temperature and baking time will vary depending on your tin size and oven. For example: If you are putting the full kilo into a Large deep tin , it will take longer to bake, than if you put the cake mix into two seperate tins and spread out the mix.)
For best results, allow cake to cool in tin.
*1kg of cake mix will make approximately 2 x 7" cakes that are around 3 inches tall. It really depends on what shape cake you are making and size of tin. As well as if you add the white chocolate ( as it increases the cake volume). This mix will rise a fair so leave approx. 2 cm from top of tin.
*1kg Mix also makes approx. 35 cupcakes bakes in our large cupcake papers. This again is a rough guide as it depends on how much you fill your cupcake papers.
Alternative Flavourings:
For every 1kg of mix, try adding the following flavourings;
Alternative Flavourings:
For every 1kg of mix, try adding the following flavourings;
- 1cup desiccated coconut + 2 tsp coconut essence or
- 3-4 medium bananas
- 1 cup chopped raspberries
2. Bakels Chocolate Mud Cake
Ingredients
1kg mix
270ml water
3 eggs
140ml vegetable oil
50 g melted dark chocolate (cooking or courverture)
Method
- Combine cake mix, water & eggs and mix on low speed for 1min. Scrape down bowl, and continue to mix on high for 2mins.
- Then turn blender to medium, gradually adding oil over 2minutes.
- Add melted chocolate and mix on medium for 1 more minute
- Bake at approx 150-160deg for approx. 2hrs (Baking time and temperature will vary depending on your oven)
For best results, allow cake to cool in tin.
1kg Mix bakes approx. 7" tin.
Optional:To enhance cake flavour, generously brush top of cake with a syrup made up of equal parts of sugar syrup and brandy/whisky.
Alternative Flavourings:
For every 1kg of mix, try adding the following flavourings;
1kg cake mix
400mls water
5 eggs
200ml oil
300g white chocolate
1.5tbspn of Bakels Caramel Appito paste (this is included with cake mix when purchased online)
Method
250g butter
125g brown sugar
125g sugar
4 eggs
2 cups plain flour
1 cup self raising Flour
1 tsp all spice
1 tsp nutmeg
4 tbsp sherry, brandy or rum
Alternative Flavourings:
For every 1kg of mix, try adding the following flavourings;
- 1 cup desiccated coconut + 2 tsp coconut essence
- 1 cup chopped berries
3.Bakels Caramel Mud Cake
Ingredients1kg cake mix
400mls water
5 eggs
200ml oil
300g white chocolate
1.5tbspn of Bakels Caramel Appito paste (this is included with cake mix when purchased online)
Method
- Combine cake mix, water & eggs and mix on low speed for 1min. Scrape down bowl, and continue to mix on medium for additional 4mins.
- Blend in oil on low speed.
- Add melted chocolate and appito paste and mix on medium speed for 1 more min.
- Bake at 160-170deg for approx 1.5-2hrs (Temperature and time will vary depending on your oven).
4. Traditional Fruit Cake
Ingredients250g butter
125g brown sugar
125g sugar
4 eggs
2 cups plain flour
1 cup self raising Flour
1 tsp all spice
1 tsp nutmeg
4 tbsp sherry, brandy or rum
500g raisins
250g sultanas
125g dates
125g peel
125g figs or cherries
250g sultanas
125g dates
125g peel
125g figs or cherries
Or
1.25kg Dried fruit mix
Alternatively you can make up your own mix using your favourite dried fruits.
Method
Alternatively you can make up your own mix using your favourite dried fruits.
Method
- Wash, dry and chop fruit (no need to chop small fruits like, sultanas, peel)
- Optional: pour sherry/brandy/rum over the fruit, and allow it to soak for 1-2days.
- Prepare a 7-8inch round or square tin by lining with brown paper
- Cream butter and sugars until light and fluffy
- Add well beaten eggs gradually, or add eggs one at a time, beating well after each addition.
- Stir in half the fruit, sifted dry ingredients and spirits (do not add extra spirits, if you already soaked the fruit)
- Add the remainder of the fruit, dry ingredients and spirits
- Place mixture into prepared tin.
- Place onto the lower shelf of a slow oven (130 deg Celsius) and bake for 3-4 hours.
- Cool in tin.
- Double mixture for a 9-10 inch round or square cake
- Halve mixture for 6 inch round or square cake
5. Shortbread Cookie Recipe
Ingredients
250 grams Butter softened
2 tsp Lemon rind
3/4 cup Caster Sugar
1 Egg
1 tbs water
2 1/4 cups Plain Flour
Method:
- Pre Heat the oven 180 degrees celsius
- Beat butter, sugar, essence, lemon rind, egg and water in bowl until combined.
- Add sifted flour in two batches, mixing well between each batch.
- Once mixed, divide dough into two balls.
- Roll out each ball in between two pieces of baking paper until the dough is approx. 5mm thick
- Place the two rolled out dough sheets (still in baking paper) in the fridge until firm
- Peel back top baking sheet and cut out your cookie shapes and place on baking tray
- Place in oven and bake for approx. 10-15mins or until cookies are golden in colour.
- Roll up excess dough and repeat same process until all dough is baked.
