Prep 4hrs (+ cooling time)Bake 35-50minsServes 8

This jaw-dropping Passionfruit Gâteau Saint Honoré was created by Lisa Turner, one of our Make Me a Baker students for her graduation. Named after the French patron saint of bakers and pastry chefs, this delicious creation is a real test of skill, using several French techniques that Lisa learnt over the course of her 6-month baking journey. Challenge yourself and give this recipe a try!

Ingredients

• 1 quantity Puff Pastry, chilled as directed
• 1 quantity

  Pâte à 

  Choux

• 1 quantity Passionfruit Crème Diplomat (recipe below), chilled
• 1 quantity Vanilla Crème Diplomat (recipe below), chilled
• Passionfruit pulp, to drizzle

Caramel

• 200g sugar
• 1 tablespoon water

Crème Diplomat

• 200ml pouring (thin) cream
• 200ml thickened cream

Passionfruit Crème Diplomat

• ½ vanilla bean
• 250ml (1 cup) strained passionfruit pulp
• 50g caster sugar
• 2 egg yolks
• 2 tablespoons cornflour
• 1½ tablespoons custard powder
• 1 tablespoon butter

Vanilla Crème Diplomat

• 1 vanilla bean
• 500ml (2 cups) milk
• 100g caster sugar
• 4 egg yolks
• 3 tablespoons cornflour
• 3 tablespoons custard powder
• 2 tablespoon butter

Method Puff Pastry

1. Preheat oven to 220°C or 200°C fan-forced. Line a large baking tray with baking paper.
2. Take the puff pastry from the fridge and keeping the rectangular shape, roll out to 35cm x 13cm and 4-5mm thick. Carefully place on the baking tray. Cover the top of the pastry with plastic wrap and freeze for 20 minutes.
3. Remove the plastic wrap and cover pastry with a sheet of baking paper and then place an empty baking tray on top of the pastry. 4 Bake in preheated oven for 15-20 minutes or until golden and crisp. Remove from the oven to cool.

Method Pâte à Choux

1. Preheat the oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
2. Spoon the Pâte à Choux into a large piping bag fitted with a 1.7mm round nozzle and pipe rounds, 3cm in diameter trying to keep a uniform size. Use your fingertip dipped in water to smooth the top of the choux. Sprinkle the tray with a little water.
3. Bake for 10-15 minutes. Reduce temperature to 180°C (160°C fan-forced) and bake for another 5 minutes until golden and puffed. Turn off the oven.
4. Remove from the oven and put a small hole in the base of the choux with a sharp knife or piping tip. Return to the oven for 5-10 minutes until dry.
5. Remove from the oven and cool on a cake rake.

Method Caramel

1. Place the sugar and water in a saucepan over low heat. Leave it to heat until the sugar has melted. Do not stir. Continue cooking until it has turned a golden caramel.
2. Meanwhile, fill your sink with cold water. Once the caramel is ready, dip the base of the saucepan in the cold water for a few seconds to stop the cooking process. Set the pan on a towel on the bench.

Method Crème Diplomat

Make the passionfruit and vanilla Crème Diplomat in separate batches. Both are made in the same way (repeat steps 1-5 for each).

1. Split the vanilla bean lengthwise using a small sharp knife and scrape the seeds into a large saucepan. Drop the bean in too and add the passionfruit pulp or milk. Bring to the boil over low heat.
2. Meanwhile whisk sugar & egg yolks in a bowl until creamy and then add cornflour and custard powder whisking until smooth and creamy.
3. Pour half the passionfruit pulp or milk mixture into the egg mixture and whisk together. Now return the egg and passionfuit or milk mixture to the remaining passionfruit or milk mixture in the saucepan. Remove the vanilla bean.
4. Over low heat, whisk the mixture until it thickens and starts to bubble. Continue whisking for about 2-3 minutes until the custard is thick and rich.
5. Add the butter and whisk until melted – the custard should now be glossy. Remove from the heat.
6. Pour the custard into a bowl and immediately cover the surface with plastic wrap to prevent a skin forming. Allow to cool completely.
7. Place the pure and thickened cream into a stand or hand mixer with a whisk attachment and whisk until peaks hold their form, being careful not to over whisk.
8. Gently fold a third of a cup of the whipped cream into the passionfruit Crème Diplomat. The final crème needs to be thick enough to hold its shape so if any extra cream is required add it a tablespoon at a time. Repeat this process for the vanilla Crème Diplomat.
9. Refrigerate until ready to use. 

Assembly

1. Working quickly carefully dip the top of each choux bun in the caramel and set it caramel side down on a silicone mat. Allow to cool completely.
2. Spoon the passionfruit Crème Diplomat into a piping bag fitted with a 1cm round nozzle. Stick the tip of the nozzle in the hole in the base of the choux and fill with the crème (don’t over fill).
3. Trim the puff pastry with a sharp knife to tidy up the edges and place on a serving plate.
4. Position the choux buns, bottom side down, closely together along one long edge of the puff pastry, securing with a small dab of Crème Diplomat if necessary.
5. Still using the passionfruit Crème Diplomat with the round tip, pipe a thin layer of the Crème Diplomat over the entire base of the puff pastry within the choux pastry border, being careful not to go over the edge.
6. Fill a piping bag with the vanilla Crème Diplomat. Using the piping tip of your choice, pipe on top of the passionfruit Crème Diplomat to decorate.
7. Drizzle with passionfruit pulp.
8. Fill any extra choux buns with the remainder of the Crème Diplomat to serve as extras.

Prep 15min (+ cooling time)Bake 45-55minMakes approx 24

This recipe is based on one from Supergrains by Chrissy Freer, published by Murdoch Books. Knowing what is going into your muesli bars is the key – it makes them so much healthier and tastier.

Ingredients

• 180ml (260g / ¾ cup) good-quality honey
• 125ml (½ cup) sunflower oil or light olive oil
• 250g (2½ cups) rolled oats
• 30g (1½ cups) puffed millet
• 45g (½ cup) desiccated coconut
• 1½ teaspoon ground cinnamon
• 55g (1/3 cup) sweetened dried cranberries
• 75g (½ cup) currants
• 80g (½ cup) raw almonds, coarsely chopped (see Baker’s Tips)

Method

1. Preheat the oven to 140ºC (120°C fan-forced). Lightly grease a shallow 20 x 30 cm baking tin and line the base and sides with non-stick baking paper.
2. Put the honey and oil in a small saucepan over medium heat and stir until well combined and heated through. Set aside.
3. Put the rolled oats, millet, coconut, cinnamon, cranberries, currants and almonds in a large bowl and mix to combine evenly. Add the honey mixture and stir to combine. Using damp hands, press the mixture firmly into the lined tin. Press the mixture with the back of a spoon to make the surface smooth and even.
4. Bake for 45–55 minutes or until the surface is dark golden brown all over. Cool completely in the tin before cutting into 24 bars.

Prep 45mis (+1 hour 30mins chilling time)Makes about 500g

Also known as mille feuilles (meaning a ‘thousand layers’) in French, you’ll find that most commercial-made puff pastries use margarine and other vegetable fats, and because they have a higher melting point than butter they make the pastry rise more spectacularly. However, the flavour of a home-made version using good-quality unsalted butter you’ll find far outweighs this.

Ingredients

• 200g unsalted butter, in one piece, softened slightly so it is firm but pliable
• Plain our, to dust

Dough

• 225g (1½ cups) plain flour
• ½ teaspoon salt
• 25g chilled unsalted butter, diced
• 100ml-120ml chilled water

Method

1. To make the dough, combine the our and salt in a large mixing bowl. Add the 25g diced butter to the our. With your palms facing upwards, use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs.
2. Sprinkle 100ml of the iced water over the our mixture. Use a round-ended knife in a cutting motion to mix until evenly combined and the mixture starts holding together. Press a little of the mixture between your fingers – if it holds together easily, there is no need to add more water; if it doesn’t add a teaspoon of the remaining iced water at a time water and cut through again until it does. The pastry should be soft but not sticky, and will be ragged in texture.
3. Bring the pastry together with your hands and transfer to a lightly floured, cool bench top. Lightly knead the pastry with your fingertips for about 20 seconds or until it comes together but isn’t completely smooth.
4. Shape the dough into a rectangle, about 10cm x 15cm, wrap in plastic wrap and place in the fridge for 20 minutes to rest and rm slightly.
5. Place the 200g piece butter between two pieces of plastic wrap and use a rolling pin to pound and then roll to form a square, 15cm x 15cm and about 1cm thick. Check that the butter is the same pliable consistency as the dough – if it looks oily, it is too soft and needs chilling for a little while for it to reach the same consistency.
6. Use a lightly floured rolling pin to roll out the dough on a lightly floured bench top to a rectangle about 20cm x 32cm, always rolling away from you, turning after each roll, and keeping the edges as straight as possible. Place the butter over the top half of the pastry, leaving a border of about 2.5cm. Fold the pastry edges up and over the butter, then fold the uncovered pastry over the butter to fully enclose.
7. Use the rolling pin to gently tap the pastry widthways to form neat ridges. Roll out the pastry to a neat rectangle, about 16cm x 36cm, always rolling away from you and giving a half turn after each roll. Take care to keep the sides and ends straight, using a large palette knife to straighten them if necessary.
8. Fold the bottom third of the pastry up, then the top third of the pastry down to fold it like a business letter. Turn the pastry anti-clockwise 90 degrees so that the folded edge is to your left. Use the rolling pin to gently tap the pastry widthways to form neat ridges again.
9. Roll the pastry out again a neat rectangle, about 13cm x 36cm, always rolling away from you, giving a half turn after each roll and taking care to keep the edges straight. With the folded edge to your left, repeat the folding process (step 8) but do not tap to create the ridges. Wrap in plastic wrap and refrigerate for 20-30 minutes.
10. Repeat this process (steps 7-9; rolling, folding and turning, then rolling and folding again) two more times making sure the folded edge is to your left every time you fold and chilling between each process. This will give a total of six rolls and folds.
11. Wrap the pastry in plastic wrap and refrigerate for at least 20 minutes or up to 2 days before using as directed.

Prep 1hr 15min (+ 1hr chilling and 30min cooling time)Bake 30minMakes 12

"I made this recipe for my Make Me a Baker graduation. I knew I wanted to make something with puff pastry as it’s the skill I’m most proud of learning throughout my Make Me a Baker journey. I also wanted to make something that I love to eat, but until now, hadn’t attempted to make myself- Portuguese custard tarts came to mind. It’s one of those pastries that I just can’t go past and I love their rustic beauty. I recommend making your own puff pastry if you know how, as you can’t really beat a homemade puff." - Hannah Scott, Make Me a Baker Graduate (2018)

Ingredients

• Melted butter to grease

• ½ teaspoon loose-leaf black tea
• 2 cinnamon sticks
• 7 whole cloves
• 5 cardamom pods
• 1 star anise
• ¼ teaspoon dried ginger pieces (you can buy this from most health food stores or from specialty tea shops)
• 250ml (1 cup) water
• 220g (1 cup) caster sugar
• 1 teaspoon vanilla bean paste

• 2 egg yolks 
• 1 whole egg 
• 110g (½ cup) caster sugar 
• 1½ tablespoons cornflour 
• 310ml (1¼ cups) milk 
• 125ml (½ cup) pouring cream 

• 1 quantity (550g) homemade puff pastry 
• 2 tablespoons caster sugar
• 2 teaspoons ground cardamom 

Method

1. To make the chai syrup lightly toast the black tea, cinnamon sticks, cloves, cardamom pods and star anise and ginger in a frypan over a medium heat until fragrant. In a medium saucepan combine the water, sugar and toasted spices. Stir over medium heat until sugar dissolves and then bring to the boil. Lower the heat and simmer, stirring occasionally for 15 minutes or until reduced to a medium syrup consistency. Stir in the vanilla bean paste. Strain through a fine sieve and set aside to cool. 
2. Preheat oven to 210°C (190°C fan-forced). Brush a 12 hole 80ml (1/3 cup) capacity muffin tin with the melted butter to grease. 
3. Use a balloon whisk to whisk together the egg yolks, whole egg, sugar and cornflour in a medium saucepan until well combined and smooth. Gradually whisk in the milk and then the cream. Heat the custard mixture over a low heat stirring constantly with the whisk until the mixture thickens and comes to a simmer. This will take about 20 minutes. Stir in 2 1/2 tbsp of the chai syrup and simmer for a further 3 minutes. Remove from the heat and transfer the custard mixture to a heatproof bowl and cover the surface with plastic wrap (this will help stop a skin from forming). Place in the fridge for 1 hour, stirring occasionally, or until cooled to room temperature. 
4. Lightly flour your bench. Divide your pastry into two portions and roll out two 24cm x 24cm squares. 
5. Combine the sugar and cardamom and sprinkle half evenly over one of the pastry sheets. Cover with the remaining pastry sheet and then sprinkle over the remaining cardamom sugar. Use a rolling pin to roll over the pastry sheets to press the two sheets together. Firmly roll the two sheets of pastry together into a log. Use a sharp knife to cut the pastry log into 12 even portions. You may need to trim the edges of your log before dividing the portions. This will help to make sure they are even. 
6. Place a pastry portion cut side up on a lightly floured bench top. Use the back of a clean round drinking glass to flatten, and then use your rolling pin to roll into a 10cm in diameter circle. Using your fingertips, gently press the pastry round into a muffin tin hole. Repeat with the remaining portions to make 12 pastry cases in total. 
7. Spoon the cooled custard mixture evenly into the pastry cases. Bake in preheated oven for 25-30 minutes or until pastry is crisp and the custard is a light golden colour. 
8. Stand the tarts in the muffin tin for 5 minutes before transferring to a wire rack to cool to room temperature. This will take about 30 minutes. If desired, serve with a drizzle of the remaining Chai syrup.

Prep 2 hours (+ 4 hours chilling time)Bake 30-40 minMakes 18 serves

These divine desserts petite gateaux were created by Rachel Hunt, one of our Make Me a Baker students for her graduation. A crisp, nutty, meringue base is topped with a mirror-glazed, ever-so-light honey-infused mousse surrounding a floral lavender jelly. Using a number of techniques, this recipe showcases all the fantastic new skills and confidence Rachel gained over the course of our 6-month program and, lucky for you, she’s sharing it so you can make them at home! Rachel uses 18 x 30mm and 60mm (top measurement) half sphere silicon moulds however other shapes/sizes can be used.

Ingredients

• 6 fresh unsprayed lavender heads or 2 teaspoons
  dried culinary lavender, plus extra to decorate
• 250ml (1 cup) water 
• 110g (1/2 cup) sugar
• 1½ teaspoons powdered gelatin
• 2½ tablespoons cold water
• Purple food colour (optional)

• 5 eggs, separated
• 40g butter, diced
• 135g good-quality white chocolate chips (like Callebaut)
• 60ml (¼ cup) good-quality honey 
• 2 teaspoons powdered gelatin
• 2 tablespoons cold water
• 300ml thickened cream

Hazelnut Meringue

• Vegetable oil, to grease
• 150g hazelnut meal or peeled toasted hazelnuts
• 7 large egg whites
• ½ teaspoon white wine vinegar
• 385g (1¾ cups) caster sugar

Mirror Glaze

• 2 tablespoon powdered gelatin
• 250ml (1 cup) cold water
• 330g (1½ cups) caster sugar
• 160ml (2/3 cup) sweetened condensed milk
• 2 cups good-quality white chocolate chips (like Callebaut)

Method

1. To make the lavender jelly, combine the sugar and 250ml water in a small saucepan and stir over a low heat until sugar dissolves. Bring to the boil. Remove from the heat and add the lavender. Set aside to cool to room temperature.
2. When the syrup is almost cool, place the cold water in a small heatproof bowl or dish and sprinkle the gelatin over. Set aside for 5 minutes or until the gelatin is fully rehydrated. Sit the bowl or dish into another bowl of hot water and stir until dissolved and the mixture is clear.
3. Strain the jelly syrup through a sieve to remove the lavender. Transfer the gelatin mixture to a medium bowl and stir in the syrup until well combined.
4. Tint the jelly syrup with purple food colouring if desired. Place 18 x 30mm (top measurement) half-sphere silicon moulds on a tray and pour in the jelly syrup (there will be some syrup left over and you can set it in other moulds or glasses if you wish). Place in the fridge to chill for at least 4 hours, or until well set.
5. To make the honey mousse, lightly whisk the egg yolks and combine in a medium saucepan with the butter, chocolate and honey. Stir over low heat until the chocolate is just melted (be careful not to overheat). Transfer mixture to a large bowl.
6. Place the cold water in a small heatproof bowl or dish and sprinkle the gelatin over. Set aside for 5 minutes or until the gelatin is fully rehydrated. Sit the bowl or dish into another bowl of hot water and stir until dissolved and the mixture is clear. Stir gelatin mixture into the chocolate mixture until combined. Cover and cool to room temperature, stirring occasionally.
7. Use an electric mixer with a whisk attachment or a hand-held balloon whisk to whisk the cream in a medium bowl until soft peaks form. Fold the cream into the cooled chocolate mixture until just combined. Whisk the egg whites with a clean whisk in a large bowl until soft peaks form. Add half the egg whites into the chocolate mixture and gently fold through. Add the remaining egg whites and gently fold through until just combined.
8. Place 18 x 60mm (top measurement) half sphere moulds on a tray and pour in the mousse mixture to fill each until almost full. Remove the lavender jelly domes from the smaller moulds and press into the centre of each individual mousse, ensuring the mousse completely covers the jelly. If the jelly isn't completely covered, add a little more mousse. If necessary, scrape a palette knife across the top of the moulds so that the base of the mousse domes will be level. Chill for at least 4 hours, or until set.
9. To make the hazelnut meringue, preheat the oven to 180°C (160°C fan forced). Lightly grease 2 oven trays and line with non-stick baking paper.
10. If using whole toasted hazelnuts grind the nuts with 1 tablespoon of the caster sugar in a food processor until fine but still with some texture.
11. Use an electric mixer with a whisk attachment to whisk the egg whites and vinegar until soft peaks form. Add the caster sugar 1 tablespoon at a time, whisking well after each addition. Once half the sugar has been added start adding the rest in larger quantities, whisking well after each addition, until stiff, glossy peaks form. Use a metal spoon or spatula to fold the hazelnuts through the meringue. Spoon the meringue onto the prepared trays and spread evenly in a rectangle until about 1-1½cm thick. Bake in preheated oven for 30-40 minutes until a crisp crust forms. Remove from the oven and cool for 20 minutes on the trays and then transfer them to wire racks, still on the baking paper, to cool completely. Carefully remove the baking paper and transfer to a cutting board. Use a 6cm round cutter to cut discs from the meringue sheets. Set aside in an airtight container.
12. To make the mirror glaze, place 80ml (1/3 cup) of the cold water into a small bowl or dish and sprinkle the gelatin over. Set aside for 5 minutes or until the gelatin is fully rehydrated.
13. Combine the remaining water, sugar and condensed milk in a small saucepan over a medium heat. Stir occasionally until the mixture begins to bubble. Remove from the heat, add the gelatin mixture and stir until fully dissolved. Add the white chocolate chips and stir slowly until melted. Pour the mixture through a sieve into a large jug and set aside to cool to room temperature.
14. Remove the petit gateaux domes from the fridge and place on a wire rack over a larger oven tray to catch the drips. Carefully and slowly pour the glaze over ensuring the domes are completely covered. Sprinkle dried lavender on top to decorate if desired.
15. Set aside at room temperature for at least 20 minutes or until the glaze is set.
16. Use a palette knife to transfer the mousse domes to the hazelnut meringue discs and serve.

Prep 11/2hrs (+ cooling time)Bake 3hrs and 20minsMakes 10-12 serves

I often create unique cakes for friends to celebrate special occasion and milestones – cakes that reflect their personalities and our friendship. This one was for my close friend, Tina, to celebrate her 50th.  It is based on a recipe by well-respected Australian cooking teacher Greta Anna Teplitzky (from her cookbook The Greta Anna Recipes, published by Angus & Robertson in the 1970’s). Tina’s mum made it often while she was growing up and it became childhood favourite. I have zhooshed the original up with a dried orange and pistachio praline and some fun dried pineapple flowers to match Tina’s gorgeous, vibrate and creative personality – quite appropriate I think!

Ingredients

Orange and pistachio praline

• 1 orange
• 45g (1/3 cup) pistachios
• 55g (1/4 cup) caster sugar
• 11/2 tablespoons water

Dried pineapple flowers

• ½ firm, ripe pineapple

Cake layers

• 300g (2 cups) plain flour
• 2 teaspoons baking powder
• 1 teaspoon bicarbonate of soda
• 2 teaspoons mixed spice
• 300g brown sugar
• 200ml light olive oil, plus extra to grease
• 4 eggs, lightly whisked
• 2 teaspoons natural vanilla essence or extract
• 450g tin pineapple slices in syrup, drained and finely chopped
• 300g (2 cups, firmly packed) coarsely grated carrot

Cream Cheese Frosting 

• 250g cream cheese, at room temperature
• 75g butter, at room temperature
• 1 teaspoon natural vanilla essence or extract
• 200g icing sugar mixture, sifted

Method

1. To make the Orange and pistachio praline, preheat the oven to 100°C. Remove the rind from the orange with a vegetable peeler and then use a small sharp knife to remove any white pith from the rind. Place the rind on a wire rack over an oven tray and place in the preheated oven for 2 hours or until dry and crisp but still bright orange in colour (see Baker’s Tips). Remove from the oven and set aside (leave the oven on). Line an oven tray with non-stick baking paper. Spread the pistachios and dried orange rind close together on the lined tray. Combine the caster sugar and water in a small saucepan and use a wooden spoon to stir over low heat until the sugar dissolves. Increase the heat to medium and bring to the boil. Boil for 8-10 minutes without stirring, brushing down the side of the pan with a pastry brush dipped in water to dissolve any sugar crystals, until the mixture turns a deep caramel. Pour immediately onto the lined tray over the pistachios and rind. Set aside to cool completely (this will take about 30 minutes). When cool, use a mortar and pestle to grind the toffee into a coarse praline. Transfer to an airtight container and set aside (see Baker’s Tips).
2. To make the Dried pineapple flowers, stand the half pineapple upright on a cutting board and use a large sharp knife to cut off the skin in strips. Use a mandoline slicer to cut the pineapple into very thin rounds (about 1-2mm thin). Use a small sharp knife to remove any remaining dark bits of rind from the slices and then pat both sides with paper towel to remove any excess moisture. Place the slices on a wire rack on an oven tray (see Baker’s Tips). Place in the oven for 21/2 hours or until crisp around the edges but still slightly pliable. Remove from the oven and pinch each slice in the center while still warm to form a flower. Set aside to cool and then store in an airtight container until needed (see Baker’s Tips)
3. To make the Cake layers, preheat oven to 180°C (160°C fan-forced). Brush two 18cm round cake tins with extra olive oil to lightly grease and line the bases with non-stick baking paper.
4. Sift together 150g (1 cup) plain flour, 1 teaspoon baking powder, ½ teaspoon bicarbonate of soda and 1 teaspoon mixed spice into a large bowl. Add 150g brown sugar and stir to combine, breaking up any lumps.
5. Combine 100ml of the olive oil, 2 of the eggs, 1 teaspoon vanilla, half the chopped pineapple and 300g grated carrot and mix well. Add to the flour mixture and use a spatula or large metal spoon to gently mix until just combined.
6. Divide the mixture evenly between the prepared tins and spread with the back of a metal spoon to smooth the surface making a shallow well in the center of each cake. Bake in preheated oven for 25 minutes or until cooked when tested with a skewer.
7. Stand the cakes in the tins for 5 minutes before turning onto wire racks to cool (this will take about 1 hour). Repeat with the remaining cake ingredients to make 2 more cake layers.
8. To make the Cream cheese frosting, use an electric mixer to beat the cream cheese, butter and vanilla until very smooth. Gradually add the icing sugar, beating well after each addition and beat until well combined and really creamy.
9. To assemble the cake, first trim the tops of the cake layers if necessary (if the well you made in the mixture before baking was deep enough you won’t have to do this). Place one cooled cake layer, top side up on a cake stand or serving plate. Spread with ½ cup of the Cream cheese frosting and then sprinkle with about 11/2 tablespoons of the Orange and pistachio praline. Continue to layer with the remaining cake layers, spreading each with ½ cup of frosting and sprinkling with about 11/2 tablespoons of praline, and finishing with a cake layer, top side down. Spread a thick layer of frosting over the top of the cake, evening the surface with a large palette knife. Spread any remaining icing around the side of the cake to create a ‘naked’ look. Decorate with the Dried pineapple flowers and sprinkle with a little of the remaining praline.
   
   

Prep 15 mins (+1 hour cooling)Bake 40minMakes 10 serves

This cake was shared by Hannah Scott as part of her Make Me a Baker program homework for Module 5.
"This sturdy but moist cake is a real crowd pleaser and a favourite in my family. To be honest, I’m not exactly sure why it’s called a Mexican Wedding Cake as I don’t think it’s traditionally served at weddings, but since my family usually make it for family gatherings and celebrations, the name has stuck. It’s super easy to make using the measure and beat method."

Ingredients

• 15g melted butter mixed with 1 teaspoon plain flour
• 310g plain wholemeal flour (unsifted)
• 2 teaspoons bicarbonate of soda
• 165g brown sugar
• 2 eggs, at room temperature, lightly whisked
• 85g slivered almonds
• 100g coarsely chopped glace ginger
• 450g tin crushed pineapple in natural juice, (with its juice)

Icing

• 75g butter, at room temperature
• 250g cream cheese, at room temperature
• 125g icing sugar, sifted
• 2 teaspoons natural vanilla extract or essence

Method

1. Preheat oven to 180°C (160°C fan-forced). Brush a 2 litre (8 cup) fluted ring or bundt tin with the melted butter and flour mixture to grease.
2. Place the flour, bicarbonate of soda, brown sugar, eggs, almonds, glace ginger and crushed pineapple into a mixing bowl and use an electric mixer to beat on low speed until well combined.
3. Pour the cake batter into the prepared tin. Bake in preheated oven for 40 minutes or until a skewer inserted into the cake comes out clean.
4. Stand the cake in the tin for 5 minutes before turning onto a wire rack to cool (this will take about an hour).
5. Meanwhile, to make the Icing, use an electric mixer to beat the butter, cream cheese, icing sugar and vanilla until pale and creamy.
6. Once cake has cooled completely, use the back of a metal spoon to gently spread the icing all over the cake. Serve in slices.

Hannah Scott (aka @thefoodstoryteller) won a scholarship to BakeClub's Make Me a Baker program thanks to SBS Food. Her rustic approach to baking is partly to thank for winning her the top spot in the competition. Stay tuned to Instagram and the blog to follow her Make Me a Baker journey over the next 6 months! In the meantime, click here to get to know a little more about her. 

To find out more about how you can be part of a future Make Me a Baker program, click here.

Photography by Hannah Scott.

Prep 40minBake 8-10min (per batch)Makes 40

This recipe was created by Débora Bueno Leite, one of our Make Me a Baker students, as part of her graduation recipe – an impressive Romeo & Juliet Cake. The Macaron base is based on a recipe from a class she attended with MakMak Macarons, with the guava and cream cheese fillings her own creation to match the flavours of her cake which was inspired by a traditional pairing of guava and cheese known as ‘Romeo and Juliet’ in her native Brazil.

Ingredients

• 135g almond meal
• 135g pure icing sugar
• 2g red food colouring (water-based such as Queen Pillar Box Red)
• 145g egg whites (divided into 2 parts of 50g and 95g)
• 250g white sugar 60g water

Guava Filling

• 200g good-quality guava paste (available from good delicatessens and specialty food stores)
• 125ml (½ cup) water

Cream Cheese Filling

• 300g cream cheese, at room temperature
• 200ml cold thickened cream
• 160ml (2/3 cup) sweetened condensed milk

Method

1. Preheat oven to 170°C (150°C fan-forced). Line 2-3 large baking trays with non-stick baking paper.
2. Combine almond meal and pure icing sugar in a bowl and mix well. Pass this mix through a fine sieve.
3. In a separate bowl, combine the red food colouring with 50g portion of egg whites. Add to the sifted almond meal and icing sugar and mix well until it becomes a homogenous paste (macaronage). Place the remaining 95g egg whites in the bowl of a stand mixer.
4. In a small saucepan combine the white sugar and water. Stir over medium heat until the sugar dissolves completely and then bring to the boil. As soon as the mixture reaches 114°C on a sugar thermometer, start whisking the 95g portion of egg whites with a whisk attachment until soft peaks form.
5. As soon as the sugar syrup reaches 118°C (soft ball stage), add to the egg whites in a steady steam, whisking constantly. Continue to whisk until the meringue cools so that the bowl is just warm to the touch.
6. Weigh 190g of the finished meringue (use the remaining meringue can be used for another purpose). Add one-third of the 190g meringue portion into the red paste and mix well until it is evenly combined. Add the remaining two-thirds of the meringue to the coloured meringue mixture and fold gently together, making sure you scrape the bottom of the bowl, until just evenly combined (see Baker’s Tips).
7. Transfer the batter into a piping bag fitted with a 1cm plain nozzle. Pipe rounds of batter ( about 4cm in diameter) onto the trays, leaving 2cm between each round. Tap the tray quite firmly on the bench to remove the air bubbles and settle the batter.
8. Bake one tray of macarons at a time in the centre of the oven for 8-10 minutes. The macarons are ready when they no longer wobble when gently touched. Bake for another 1-2 minutes before testing again if necessary.
9. Remove from oven and allow the macaron shells to cool completely on the trays.
10. To make the Guava Filling, combine with guava paste and water in a small saucepan and stir over medium heat until the paste is creamy. Set aside to cool completely. Transfer the Guava Filling to a piping bag fitted with a 1cm plain nozzle. Set aside.
11. To make the Cream Cheese Filling, use an electric mixer with a paddle attachment to beat the cream cheese for about 3 minutes or until soft and creamy; set aside. Whisk the cream with a balloon whisk or electric mixer with a whisk attachment in a clean bowl until soft peaks form. Add the cream cheese with the condensed milk and whisk until just combined and smooth. Transfer the Guava Filling to a piping bag fitted with a 1cm plain nozzle. Set aside.
12. Carefully remove the shells from the trays and pair each with a like-sized shell. Pipe the guava paste onto the centre of a macaron shell and then pip the Cream Cheese Frosting around it. Sandwich with the paired macaron. Repeat with the remaining macarons and fillings.
13. Place in an airtight container and refrigerate overnight before serving.

Photography by Amy Piddington.

Prep 2hrBake 40-45minMakes 12-15 serves

This impressive cake was created by Débora Bueno Leite, one of our Make Me a Baker students, for her graduation. It marries two gems from the state of Minas Gerais in her native Brazil, guava paste and cheese – when served together they are known as ‘Romeo & Juliet'.

Ingredients

• 250ml (1 cup) milk combined with 2 tablespoons sweetened condensed milk
• 11 guava macarons, to decorate

Cake layers

• Melted butter, to grease
• 375g (2½ cups) plain flour
• 2½ teaspoons baking powder
• ½ teaspoon table salt
• 250g butter, at room temperature
• 440g (2 cups) caster sugar
• 1 teaspoon natural vanilla extract or essence
• 4 eggs, at room temperature
• 250ml (1 cup) full-cream milk

Guava Filling

• 200g good-quality guava paste (available from good delicatessens and specialty food stores)
• 125ml (½ cup) water

Cream Cheese Filling

• 300g cream cheese, at room temperature
• 200ml cold thickened cream
• 160ml (2/3 cup) sweetened condensed milk

Cream Cheese Frosting 

• 680g cream cheese, at room temperature
• 115g unsalted butter, at room temperature
• 240g icing sugar, sifted
• 2 teaspoons natural vanilla extract or essence
• Queen red food colour gel, to tint

Method

1. Preheat oven to 180°C (160°C fan-forced). Grease two deep 20cm round cake tins with melted butter and line the bases with non-stick baking paper.  
2. Sift together the flour, baking powder and salt into a medium bowl. Set aside.
3. Use an electric stand mixer fitted with a paddle attachment to beat the butter, sugar, and vanilla for about 8 minutes, scraping down the side of the bowl when necessary, or until pale and creamy.
4. Add the eggs, one at a time, beating well after each addition and scraping down the side of the bowl when necessary, until well combined.
5. Add the flour mixture in four equal portions, alternating with the milk in three portions, mixing on lowest possible speed until just incorporated before adding the next; do not overmix.
6. Divide the batter into the prepared tins and use the back of a metal spoon to smooth the surface. Bake in preheated oven, swapping the tins around halfway through baking, for 40-45 minutes or until a skewer inserted into the centre of the cakes comes out clean.
7. Transfer the cake tins to a wire rack and allow the cakes to cool completely in the tins. Once cool, cover each tin tightly with plastic wrap and refrigerate overnight.
8. To make the Guava Filling, combine with guava paste and water in a small saucepan and stir over medium heat until the paste is creamy. Set aside to cool completely.
9. To make the Cream Cheese Filling, use an electric mixer with a paddle attachment to beat the cream cheese for about 3 minutes or until soft and creamy; set aside. Whisk the cream with a balloon whisk or electric mixer with a whisk attachment in a clean bowl until soft peaks form. Add the cream cheese with the condensed milk and whisk until just combined and smooth. Set aside.
10. To make the Cream Cheese Frosting, use an electric mixer fitted with a paddle attachment to beat the cream cheese for about 3 minutes or until smooth and creamy; transfer to another bowl and set aside. Beat the butter about 3 minutes or until pale and creamy. Add the cream cheese, icing sugar and vanilla and beat until well combined and frosting is creamy.
11. Remove the cakes form the tins. Cut each cake layer in half horizontally and then brush with the milk and sweetened condensed milk mixture to moisten. Place one layer on a serving plate or cake stand and spread with some of the Cream Cheese Filling and then one third of the Guava Filling. Continue layering with the remaining cake layers, Cream Cheese Filling and Guava Filling, finishing with a cake layer, top side down.
12. Spread the side and top with Cream Cheese Frosting to cover, using a spatula or cake scraper to smooth evenly.
13. Add a little red gel colour to the remaining Cream Cheese Frosting and swirl so that it is marbled. Place in a piping bag fitted with a small star nozzle (Débora used a Wilton #18 star) and pipe small rosettes around the side and top of the cake (as shown in the image). Place the macarons between the rosette on the top to decorate.

This recipe was created by Débora for her Make Me a Baker graduation using inspiration from a number of different recipes including those from www.howtocakeit.com, Gretchen’s Bakery YouTube channel, Karen Munhoz  YouTube channel and a class she took with MakMak Macarons.

Photography by Amy Piddington.

Prep 25minBake 1hr (+ pastry making time) Makes 6-8 serves

This tart is an impressive one – the combination of roasted pumpkin and tomatoes, Persian feta and a parmesan shortcrust pastry base makes it a great one to serve when entertaining. The best thing, though, is that it's surprisingly simple to put together.

Ingredients

1 quantity parmesan shortcrust pastry, shaped into a rectangle before wrapping and chilling

Filling

500g wedge pumpkin (I like to use Jap or butternut), peeled, deseeded, cut into 1 cm-thick slices and then cut into wedges about 5cm wide
1 red onion, cut into thin wedges
2 tablespoons oregano leaves
2 tablespoons extra virgin olive oil, plus extra to drizzle
salt and freshly ground black pepper, to taste
250g grape or cherry tomatoes, halved (quartered if large)
½ teaspoon sugar
150g drained marinated Persian feta, coarsely crumble

Method

1. To make the filling, preheat oven to 220°C. Place the pumpkin, onion, 1 tablespoon of the oregano leaves and 1½ tablespoons of the oil in a bowl. Season well with salt and pepper and toss to coat evenly. Spread the mixture over two-thirds of a large non-stick baking tray in a single layer. Toss the tomatoes with the remaining oil, sugar and season well with salt. Spread over the remaining third of the oven tray. Bake in preheated oven for 25-30 minutes or until tender and lightly golden. Set aside.
2. Reduce the oven temperature to 200°C. Unwrap the pastry and place on a lightly floured, cool work surface. Gently pat the pastry with the palm of your hand to flatten slightly. Use a lightly floured rolling pin to roll the pastry into a rectangle about 3mm thick.
3. Carefully drape the pastry loosely around the rolling pin. Place it over a ungreased 10 x 34cm (base measurement) tart tin with a removable base (see Baker's Tips) and then unroll the pastry, taking care not to stretch it. Gently lift the edge of the pastry and ease it into the tart tin to line the base and sides and settle it into the corners. Use your fingertips to press it gently into the corners without stretching it. Then, working around the tin, press the pastry into the side using your thumb or finger. Roll the rolling pin over the top of the tart tin to trim any overhanging pastry.
4. Place the tart tin on a baking tray. Prick the pastry base with a fork about 12 times. Line the pastry case with non-stick baking paper and fill with pastry weights, dried beans or raw rice, making sure they press into the corners. Bake in preheated oven for 15 minutes.
5. Remove from oven and use the paper to lift the weights out of the case. Return the pastry case to the oven and cook for a further 10-15 minutes or until cooked through and golden brown. Remove the tart case from the oven and place on a wire rack.
6. Sprinkle half the feta over the base of the warm pastry case. Combine the vegetables and oregano in a bowl and toss gently to combine. Spoon the vegetables into the pastry case and sprinkle with the remaining feta and oregano leaves. Drizzle with a little extra oil and sprinkle with pepper, if desired.

This recipe is from Anneka's SBS Food online column, Bakeproof: Never-fail Shortcrust Pastry. 

CLICK HERE for more Bakeproof columns and recipes. 

Photography by Alan Benson.

Prep 30min (+15min cooling time and 1hr standing time)Bake 15minMakes 20

The German word spritzen means to squirt and reflects the way these cookies are shaped – by pushing them through a piping nozzle. The almond meal in the dough gives a lovely soft, almost cakey, texture to these chocolate-dipped cookies that can be piped in various designs, including mini wreaths.

Ingredients

• 250g butter, at room temperature
• 220g (1 cup) caster sugar
• 1½ tsp natural vanilla essence or extract
• 3 eggs
• 450g (3 cups) plain flour
• 60g ground almonds
• 300g good-quality dark chocolate (54% cocoa solids), chopped

Method

1. Preheat oven to 180°C (160°C fan-forced). Line two large oven trays with non-stick baking paper.
2. Use an electric mixer to beat the butter, sugar and vanilla until pale and creamy. Add the eggs, one at a time, beating well between each addition. Combine the flour and almonds. Add to the butter mixture and beat on the lowest possible speed until just combined.
3. Spoon half the mixture into a large piping bag fitted with a 13 mm star nozzle. Pipe 6­–7 cm circles onto the lined trays (see Baker’s tips). Repeat with the remaining mixture.
4. Bake for 15-18 minutes, swapping the trays halfway through baking, or until pale golden and cooked through. Cool on the trays.
5. Place the chocolate in a heatproof bowl over a saucepan of simmering water and heat, stirring occasionally, until melted. Turn off the heat but leave the bowl sitting on top. Dip a cooled cookie into the chocolate to coat half of the cookie. Place back on the lined tray and repeat with the remaining cookies. Tap the trays on the benchtop lightly to settle the chocolate into the grooves of the cookies, then set aside for about 1 hour or until the chocolate sets.

Baker's tips

• You can use a 6–7 cm round cutter as a guide to draw circles onto the underside of the baking paper to help keep your cookies uniform in size.
  • These cookies will keep in an airtight container at room temperature for up to 1 week. 

This recipe is from Anneka's SBS Food online column, Bakeproof: Festive Cookies. 

CLICK HERE for more Bakeproof columns and recipes. 

Photography by China Squirrel.

Prep 40min (+1hr cooling time and 2hr standing time)Bake 30minMakes 10-12 serves

Possibly the most famous cake in the world, and certainly the pride of Austria, Sacher Torte was created by Franz Sacher, a 16-year-old apprentice stepping in for an ill head chef, to impress the guests of Prince Wenzel von Metternich. And as they say, the rest is now cuisine history. This elegant, rich and enticing cake is now loved the world over.

Ingredients

• Melted butter, to grease

• 125g unsalted butter, softened

• 125g (1 cup) icing sugar, sifted

• 1½ tsp natural vanilla essence or extract

• 6 eggs, at room temperature, separated

• 175g good-quality dark chocolate (54% cocoa), chopped, melted and cooled to room temperature

• 110g (¾ cup) plain flour

• 110g (½ cup) caster sugar

• 85g (¼ cup) apricot jam, warmed and sieved

• 40g good-quality milk chocolate, melted, to decorate

• Thick or whipped cream, to serve

Chocolate Glaze

• 300g good-quality dark chocolate (54% cocoa)

• 60g butter, cubed

Method

1. Preheat oven to 180°C (160°C fan-forced). Brush 2 x shallow 20 cm round cake tins with melted butter to grease and line the bases with rounds of non-stick baking paper.

2. Use an electric mixer to beat the butter, icing sugar and vanilla until pale and creamy. Add the egg yolks and beat until well combined and creamy. Beat in the cooled melted chocolate until well combined. Use a large metal spoon or spatula to fold in the flour until just combined.

3. Use an electric mixer with a whisk attachment to whisk the egg whites in a large clean, dry bowl until soft peaks form. Add the caster sugar and whisk on medium-high speed until thick and glossy and all the sugar has dissolved (see Baker’s tip). Add half the egg white mixture to the chocolate mixture and use a large metal spoon or spatula to fold in to ‘loosen’ the mixture. Add the remaining egg white mixture and fold until just evenly combined.

4. Divide the mixture evenly between the tins and use the back of a spoon to smooth the surface. Bake in preheated oven for 30 minutes or until a skewer inserted into the centre of the cakes comes out clean. Stand in the tins for 10 minutes before turning onto a wire rack to cool (this will take about 1 hour).

5. Once cool, spread one cake layer with the warmed sieved jam and then top with the second layer, bottom side up. Place the cake on a wire rack over a tray and set aside while making the chocolate glaze.

6. To make the chocolate glaze, combine the chocolate and butter in a heatproof bowl and place over a saucepan of barely simmering water (make sure the base of the bowl doesn’t touch the water). Stir occasionally until just melted and combined. Use a plate knife to spread a little of the glaze over the outside of the cake to form a ‘crumb coat’ and to even the surface. Place in the fridge for 20 minutes or until set. Remove from the fridge and carefully pour over the rest of the glaze, allowing it to run down the sides of the cake to coat evenly. Tap the cake, still on the rack, gently on the tray to remove any air bubbles and to settle the glaze. Use a fork to drizzle the milk chocolate over the top of the cake to decorate. Set aside for 2 hours or until the glaze sets. Serve cut into small wedges with cream.



Baker’s tips

• To test if all the sugar has dissolved, rub a little of the egg white and sugar between two fingers – you will be able to feel if there is still undissolved sugar. Whisk for another minute if not completely dissolved before testing again.
• This cake will keep in an airtight container at room temperature for up to 4 days.

This recipe is from Anneka's SBS Food online column, Bakeproof: Austrian Baking. 

CLICK HERE for more Bakeproof columns and recipes. 

Photography by Alan Benson.