Best chocolate cake ever
I’m a firm believer that if you’re doing something that works, keep doing it. It still amazes me that people rave about my cakes. I know they look great, but it’s always great to hear people say they’re the best tasting cakes they’ve ever tasted. So I’m going to let you in on a secret - I almost always use the same recipe - Chelsea Winter’s Crazy Italian Chocolate Cake. It tastes great and it’s super easy - so here’s the recipe:
1 and 1/2 cup flour
1 and 1/4 cup sugar
1/2 cup cocoa
1 and 1/4 teaspoon baking soda
1 tablespoon balsamic vinegar
1/3 cup olive oil
1 teaspoon vanilla extract
1 and 1/2 cups cooled coffee or water
Preheat oven to 160, grease an 8" tin with baking spray. (Or double this recipe for two 8' or four 6" layers).
Measure dry ingredients into mixing bowl, stir, then add wet ingredients and mix in electric mixer or hand mixer for 2 minutes.
Pour into prepared tins, bake for 20-30 mins (they’re ready when they spring back if you push the centre). Let cook in tin then turn out, glad wrap and freeze until the day you decorate. Easy! Thanks Chelsea :)
1 and 1/2 cup flour
1 and 1/4 cup sugar
1/2 cup cocoa
1 and 1/4 teaspoon baking soda
1 tablespoon balsamic vinegar
1/3 cup olive oil
1 teaspoon vanilla extract
1 and 1/2 cups cooled coffee or water
Preheat oven to 160, grease an 8" tin with baking spray. (Or double this recipe for two 8' or four 6" layers).
Measure dry ingredients into mixing bowl, stir, then add wet ingredients and mix in electric mixer or hand mixer for 2 minutes.
Pour into prepared tins, bake for 20-30 mins (they’re ready when they spring back if you push the centre). Let cook in tin then turn out, glad wrap and freeze until the day you decorate. Easy! Thanks Chelsea :)
cake it forward is one
It’s hard to believe it’s been a year since I made my first Cake it Forward cake for a special girl turning 8 and into Frozen.
By chance I had contacted the Prison Fellowship Trust after talking to my mum and daughter about how we’d like to spread the love and make cakes for kids who don’t have much. That was the start of my Angel Tree work, making cakes for kids with a parent in prison. From there friends and family were keen to support me and offered to buy cakes and contribute to the cost of donated cakes. And wow things just took off. Last week Seven Sharp ran a story on Cake it Forward and this week I got to make a 9th birthday cake for that same special girl. I’m so proud of everything that’s happened this past year, it’s been hard losing my mum six weeks ago after seven months visiting her everyday in hospital care, but I know she’s looking down on me and feeling proud too.
By chance I had contacted the Prison Fellowship Trust after talking to my mum and daughter about how we’d like to spread the love and make cakes for kids who don’t have much. That was the start of my Angel Tree work, making cakes for kids with a parent in prison. From there friends and family were keen to support me and offered to buy cakes and contribute to the cost of donated cakes. And wow things just took off. Last week Seven Sharp ran a story on Cake it Forward and this week I got to make a 9th birthday cake for that same special girl. I’m so proud of everything that’s happened this past year, it’s been hard losing my mum six weeks ago after seven months visiting her everyday in hospital care, but I know she’s looking down on me and feeling proud too.
Cake class #2
We had an amazing time at our Mother’s Day cake class, making gold painted cakes for our mum’s.
I was blown away by how quickly these superstars picked up stacking, filling, crumb coating, upside down ganaching and finishing off with gold paint and faux flowers.
Well done ladies!
I was blown away by how quickly these superstars picked up stacking, filling, crumb coating, upside down ganaching and finishing off with gold paint and faux flowers.
Well done ladies!
Wellington Wedding Show
The key to a stress-free wedding is getting everything booked early so you can relax and look forward to your big day.
We had a blast at the Wellington Wedding Show on 6 May, meeting brides, grooms, besties and mums. Super busy, but friendly and relaxed at the same time. Our pink champagne cake with Swiss meringue strawberry champagne buttercream was a huge hit!
We’ve started to take bookings for the 2018/19 and 2019/20 wedding season. Send us a message to book in for your cake tasting and consultation.
We had a blast at the Wellington Wedding Show on 6 May, meeting brides, grooms, besties and mums. Super busy, but friendly and relaxed at the same time. Our pink champagne cake with Swiss meringue strawberry champagne buttercream was a huge hit!
We’ve started to take bookings for the 2018/19 and 2019/20 wedding season. Send us a message to book in for your cake tasting and consultation.
Cake Decorating Classes
I am so enormously proud after or first Cake School class yesterday. These ladies (youngest was nearly 12) learnt how to make gumpaste accessories, cut and fill their layers, crumb coat and cover their cakes and pipe beautiful rosettes. Well done team, so much fun!
Our buy-the-slice and pre-order weekly specials are selling like hot cakes. Our Caramilk creation went viral (20k Facebook views) and people were lining up to get a slice. This week it’s Snickers Overload on the cabinet, be quick to grab a slice or get in touch to pre-order a whole cake.
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Make sure you're following us on Facebook and Instagram to see our latest creations and promotions.