FREDDO FROG GRAVITY DEFYING CAKE

I used.....

1 cardboard cake board at least 12 inch square
1 piece plywood cut the same size as the cake board
1 piece dowel approx 1/2 inch wide x 14 inches long
1 screw
3 pins
super glue
ribbon
1 unfilled sponge cake from Woolworths supermarket
3 punnets strawberries
4  packets freddo frogs
900 mls thickened cream
strawberry jam
strawberry essence
1 cup icing sugar
pink food coloring


start by screwing the dowel to the middle of the boards. plywood on the bottom. the cake is heavy so it needs the plywood base.

I wrapped a little plastic wrap around the dowel to the height of the cake.

whip the cream with the icing sugar , strawberry essence to taste and a 4 drops pink food colour.

cut the sponges in half lengthwise and place the bottom sections on each side of the dowel. give both sides of the cake a little push in so the edges meet around the dowel.

spread some jam on each bottom then some cream thickly over the jam. sandwich the tops of the sponge to the bottoms, again a little push to make them join.

cover the sponges with the rest of the cream..top and sides.

cut enough strawberries in half to go around the bottom of the cake then using 2 packets, place  the freddo frogs ( out of the wrappers) around the sides, sitting on top of the strawberries. the cream will hold them there.

place a ribbon around the frogs to make sure they stay in place. I cut to size and use a pin to keep ribbon in place. I formed a bow with another piece of ribbon and pinned it over the join.

cover most of the top of the cake with strawberries, leaving about an inch or so clear around the dowel.

using scissors, cut the top off 1 packet of frogs with a nice even cut, this one goes on top of the dowel.

starting in the clear gap place a flat layer of frogs (in the wrappers), then starting at the bottom of the dowel start gluing the frogs to the dowel. Use 1 drop of glue to 1 corner of the wrapper and hold in place till set.  should only take about 20 seconds. I fit 3 frogs around the dowel. keep moving up the dowel with a layer of frogs overlapping each layer till you reach the top.

I glued 2 frogs to the top, one each side on about a 90 degree angle so as to hold the packet up. the packet wont stick with the super glue so I used a pin to hold it in place, pushing it through the wrappers. having an after thought, sticky tape would probably work as well. place some more frogs around the bottom of the dowel and over the cake.  no glue needed. refer to pic.

NOTE: this is the first time I have made  this cake so it was basically hit and miss. All the other gravity defying cakes use m and m's or maltesers and join them with chocolate, so I had to improvise. I thought it turned out quite well. Anyway you can use store bought or home made cake. same with the icing. use what ever you prefer. the main thing for this cake is the dowel in the centre of what ever size board you wish to use. you need the super glue to hold the weight of the frogs.

MAGIC CUSTARD CAKE

4 eggs, room temp
1 teaspoon vanilla extract
3/4 cup sugar
125 grams butter, melted
3/4 cup plain flour
2 cups milk, lukewarm
icing sugar to dust

Preheat oven to 165 c. Grease and line 20 cm square cake tin.

separate eggs.

with an electric mixer, beat egg whites until stiff.

beat the egg yolks & sugar until light.

add butter and vanilla to egg mix. beat for two minutes.

add the flour and mix until well combined.

slowly add the milk and beat until well combined.

fold in the egg whites, a third at a time using a spatula.

Pour batter into cake tin and bake for approx 40 minutes or until the top is lightly browned and a skewer comes out clean

Cool completely. dust heavily with icing sugar. serve.

store leftover cake in fridge.

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CHOC COFFEE CAKE

1/2 teaspoon espresso granules/powder
1/4 cup cocoa
1 cup brewed/pod coffee 
1 teaspoon vanilla
227 grams butter
1 teaspoon bicarb soda
2 cups self raising flour
1/4 teaspoon cinnamon
1/2 teaspoon salt
2 eggs, lightly beaten
1/2 cup milk
2 cups sugar

Preheat oven to 180 c. line a swiss roll tray with baking paper.

in a large mixing bowl, stir together sugar, flour, bicarb soda, salt, espresso powder, and cinnamon.

in a separate bowl, whisk together eggs, milk, and vanilla.

in a small sauce pan, on low heat, melt the butter.

whisk in the cocoa powder and coffee. increase heat to medium and bring the mixture to a boil.

add the melted butter mixture to the dry ingredients and mix thoroughly.

add the egg mixture and stir until all the ingredients are completely combined.

pour the batter into the tray.

bake for 25 minutes or until a skewer comes out clean.

cool for 5 minutes then ice.

ICING

1/4 cup cocoa
3 cups icing sugar
113 grams butter
1 teaspoon vanilla extract
1/3 cup milk

in a medium to large saucepan, on low heat, melt the butter.

whisk in the cocoa until combined. Add the milk, vanilla, and icing sugar.

stir until well combined.

spread over cake.

cool completely. store in airtight container.

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CHEESY BACON AND GARLIC POTATOES...with capsicum and onion

1 1/2 kilo potatoes, peeled and sliced
4 tablespoons olive oil
3 teaspoons minced garlic
2 teaspoons salt
4 rashers bacon, roughly diced
1 small red onion, diced
1/2 small red capsicum, diced
1/2 small green capsicum, diced
1 cup shredded tasty cheese
1 cup kraft jalapeno cheese, grated (see note)

preheat oven to 180 c. lightly spray a medium sized, baking dish with cooking oil spray.

mix the oil, salt and garlic together. toss the potatoes through until well coated.

tip potatoes into baking dish and bake until just going brown and soft. about
1 1/2 hours. stir occasionally.

when the potatoes are about ready, in a frypan on the stove top, on medium heat, fry the bacon, onion and peppers until just cooked through.

sprinkle the bacon, onion and peppers over the potatoes.

sprinkle the cheeses over the top of the bacon mix and place back in the oven and cook until the cheese is melted and golden.

NOTE: jalapeno cheese is available in woolworths supermarkets in Australia. In America, use pepperjack cheese.

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ONE BOWL ORANGE CAKE

1 1/2 cups self raising flour
1 cup sugar
finely grated zest of 2 oranges
1/4 cup canola oil
1 cup milk
4 eggs
1 pkt vanilla instant pudding mix

preheat oven to 170 c. grease and flour bundt tin or grease and line bottom of 20 cm. cake tin.

place everything into a bowl, pudding mix last and using an electric mixer, beat till well combined.

pour into tin and bake for 45 minutes or until a skewer comes out clean.

cool in tin then place on wire rack till cold.

ice.

ICING
2 cups icing sugar
1 tablespoon soft butter
enough orange juice to make a spreadable paste.
mix all together and spread on cake.

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CHEESECAKE TRUFFLES.. 3 flavours

CHOCOLATE

1 packet arnotts tim tam biscuits
250 grams cream cheese, room temp.
200 grams dark cooking chocolate
100 grams milk cooking chocolate

blitz or finely crush the biscuits.

mix the biscuits with the cream cheese until well combined.

roll into walnut sized balls and refrigerate for 1 hour.

in a heatproof bowl over a pot of boiling water, melt the chocolate, stirring till smooth.

using a skewer and a spoon, dip each ball into the chocolate and shake off excess. use the spoon for any missed spots. ( if the chocolate starts to thicken place back over the heat till thin again.)

place the chocolate covered balls on some baking paper to set.

when set, place in patty pans  and decorate if desired.

store in refrigerator.

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CHOCOLATE RASPBERRY

1 1/2 packets chocolate raspberry timtams
250 grams cream cheese
200 grams dark cooking chocolate
100 grams milk cooking chocolate

blitz or finely crush the biscuits.

mix the biscuits with the cream cheese until well combined.

roll into walnut sized balls and refrigerate for 1 hour.

in a heatproof bowl over a pot of boiling water, melt the chocolate, stirring till smooth.

using a skewer and a spoon, dip each ball into the chocolate and shake off excess. use the spoon for any missed spots. ( if the chocolate starts to thicken place back over the heat till thin again.)

place the chocolate covered balls on some baking paper to set.

when set, place in patty pans and decorate if desired.

store in refrigerator.

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CHOCOLATE MINT

1 packet mint slice biscuits
1/2 teaspoon peppermint essence
250 grams cream cheese
200 grams dark cooking chocolate
100 grams milk cooking chocolate

blitz or finely crush the biscuits.

mix the biscuits with the cream cheese and peppermint essence until well combined.

roll into walnut sized balls and refrigerate for 1 hour.

in a heatproof bowl over a pot of boiling water, melt the chocolate, stirring till smooth.

using a skewer and a spoon, dip each ball into the chocolate and shake off excess. use the spoon for any missed spots.( if the chocolate starts to thicken place back over the heat till thin again.)

place the chocolate covered balls on some baking paper to set.

when set, place in patty pans  and decorate if desired.

store in refrigerator.

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SALSA SCROLLS

4 cups self raising flour
1 level tablespoon sugar
1/2 teaspoon salt
2 tablespoons soft butter
1 egg
1 3/4 cups milk
1 cup salsa
1 1/2 cups shredded tasty cheese
extra shredded tasty cheese

preheat oven to 180 c. line baking tray with baking paper.

place the flour, butter, sugar and salt in a large bowl, using 2 knives, cut the butter into the flour.

mix the egg in with the  milk and then stir the milk into the flour mix.

turn onto a floured board and lightly knead until a pliable dough. don't over knead.

using a rolling pin, roll into a rectangle approx 40 x 30 cm.

spread with the salsa, covering all the dough (use more if desired) and sprinkle with the cheese.

starting on the longest side, roll  up like a swiss roll. cut into 14 pieces.

place 12 on a small tray or the 14 on a larger one.

cook for 15 minutes or until just changing colour, remove from oven and sprinkle some extra tasty cheese over the top of the scrolls. return to oven and cook until golden and cooked through.

serve with butter.

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