Friday, September 30, 2016


Hello CC Lovers.  It's great to see you here.  Welcome to our first ever "Cook the Cake" competition.  The idea of this competiton, apart from the opportunity to win prizes, is to help you build your CC baking skills.  A competition will be run every two weeks and each time you will have the opprotunity to try something new.  For those who don't have a lot of baking experience or those who think they are "terrible bakers", this is a chance for you to see that with the CC, anybody can be a successful baker.
For each competition I will provide a basic recipe and all you need to do is bake it.  Some recipes will need to be made exactly as per the instructions, whilst others will leave room for a bit of personal creativity.  There will be two winners each fortnight.  One winner will be judged on the appearance of their entry and the other will be a random draw. So everybody has a chance to win.

So without further ado...this week's first competition.


I have chosen Victoria Sponge (also known as Victoria Sandwich) because this is truly a baking classic.  This is a very simple, very basic cake but it has loads of potential for being personalised to suit your needs or taste. It is a cake that was named after Queen Victoria who is said to have enjoyed eating it for afternoon tea.  Traditionally the cake is made with a filling of raspberry jam and cream and topped with a dusting of icing sugar.  I must say that I enjoy the cake that way but I also enoy it many other ways.  So, when you make this cake, whilst you must follow the basic recipe, feel free to let your imagination run wild with ways to decorate or top and fill this cake. Perhaps a lovely lemon curd filling?  Turn it into a Boston Creme Pie with creme patisserie in the centre and a chocolate ganache on top.  Maybe you could smother the whole thing in a lovely thick caramel.  Oh and don't forget strawberries and cream in the middle with a cloud of icing sugar on top.  The sky really is the limit with this cake! I have kept mine simple in the picture.  It is not filled yet and merely has a dusting of icing sugar.

250g unsalted butter, diced and very very soft
1 cup caster sugar
1 tsp vanilla extract
4 eggs
2 cups self raising flour (or 2 cups plain flour and 4 tsp baking powder)
1/3 cup of milk

1. Preheat your oven to 160 degrees. Grease and line the bases of two 20cm sandwich tins.
2. Place all ingredients in the order specified, into the bowl with the kneading blade.
3. Select Pastry P1 for 1min.
4. After 30sec stop the machine and scrape down the bowl and blade.
5. Recommence program.
6. When the program is complete, using the pulse button, pulse the mixture for 10 seconds.
7. Divide the mixture evenly between the two tins and place in the oven.
8. Bake for 25-30 mins or until a skewer inserted in the centre of the cake comes out clean.
9. Remove from the oven and allow to cool in the tins for 5 minutes before turning out onto a sheet of baking paper on a wire rack to cool completely.


1. Your butter must be very very soft. Not melted but soft enough to poke your finger through.
2. If you use larger tins (ie 22cm) you will need around 5cm less cooking time.
3. To ensure your mixture is evenly divided between the tins, place the tin on your scales and zero them then place the batter into the tin. Ensure each tin weights the same.
4. Place baking paper on the wire rack prevents markings on your cake.
5. You can change the flavour of this cake by adding zest of a lemon or orange for a citrus cake. If you want chocolate, replace two tablespoons of the flour with two tablespoons of cocoa powder.
6. If you have a sociopath oven like I do, that has hot spots and you notice the tops of your cakes browning too quickly, just place a sheet of alfoil lightly over the top.
7. This cake is best eaten within 24 hours of baking.

Competition Rules

1. All entries must be your own work.
2. Entries open 1/10/2016 and close at midnight 16/10/2016.
3. Enter by commenting on the competition post on with your Facebook user name and by posting a picture of your cake in the competition thread in the Loving the Tefal Cuisine Companion group.
4. Victoria Sponges must be made using the recipe provided in the competition details but may be decorated in anyway you choose. One exception is that changes to the recipe may be made to cater for dietary restrictions such as gluten free or dairy free.
5. There are two prizes each is a $50 pre-paid Visa or Mastercard.
6. One prize will be awarded based on presentation and the other will be randomly drawn from all entries.
7. Winners will be announced in the Facebook Loving the Tefal Cuisine Companion group on Tuesday 18/10/16.

Sunday, September 18, 2016


 What a delicious and filling biscuit these are.  With both cocoa and choc chips, you get a lovely hit of chocolate and the rolled oats give great texture.  They are almost like a chocolate chip Anzac biscuit. Such an easy thing to make in the CC.


1 cup butter, diced and very soft
1 cup caster sugar
1/2 cup firmly packed brown sugar
2 eggs
1 1/2 tsp vanilla extract
1 tsp bicarb soda
1 1/2 cups plain flour
1/4 cup cocoa powder
3 cups of rolled oats
1/4 tsp salt
1 cup of choc chips plus extra to decorate

1. Preheat oven to 160 degrees.  Line a baking tray with baking paper.
2. Place all ingredients in the bowl with the kneading blade.
3. Select Pastry P1 Time 1 minute.
4. Roll balls slightly bigger than a walnut.  Place on tray and press gently to flatten.
5. Use extra choc chips to decorate each biscuit.
6. Bake for 10-12 minutes. 10 minutes for a softer chewier result. 12 minutes for a firmer, crisper biscuit.
7. Remove from oven and allow to cool on the tray for 5 minutes before placing on a cooling rack kto finish cooling.

NOTE - For a vegan version change the butter to Nuttelex and replace the eggs with 1/2 cup of bought or homemade apple sauce.


I'm always on the look out for a good brownie recipe.  I like my brownies to be dark, moist and rich.  This brownie pie ticks all three boxes. As an added bonus it is also full of wonderful toasted pecans and it has a sneaky layer of marshmallow hiding under the lush chocolate icing.  I am so in love with this brownie pie.  I have made it three times in the CC now and when I am not making it, I can't stop thinking about it. It really is sensational.  I hope you make it and love it as much as I do.


Brownie Pie
125g butter diced
3/4 cup caster sugar
3/4 cup plain flour
1/2 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
2 tsp vanilla extract
2 eggs
1/2 cup toasted pecans chopped.
1 cup of mini marshmallows or 1 cup of regular marshmallows each cut into 3-4 pieces

1. Preheat oven to 160 degrees. Grease a 20cm spring form pan.
2. Place butter in the bowl with the kneading blade.
3. Select Speed 3 Temp 80 degrees Time 2m 30sec.
4. Add caster sugar, flour, cocoa powder, baking powder, salt, vanilla, eggs.
5. Select Pastry P1 for 1 min 30 sec.
6. Stop program after 30 seconds and scrape down bowl and blade. Resume program.
7. Stop program with 15 seconds to go.  Add pecans.
8. When program is complete, tip batter into the prepared pan.
9. Bake in preheated oven for 30 to 40 minutes or until a skewer inserted in the middle comes out clean.
10. Remove pie from oven. Cover the top with the marshmallows.  Return the pie to the oven and leave until marshmallows are melted - about 3-4 minutes. Do not let the marshmallows brown or they will be tough and chewy under the icing.
11. Remove pie from the oven and allow to cool for 10 minutes.


60g butter diced
1/4 cup cocoa powder
1/4 cup evaporated milk
250g icing sugar

1. Place butter in the bowl with the kneading blade. Select Speed 3 Temp 80 degrees Time 2m 30sec.
2. Change blade to whisk.
3. Place all other ingredients in the bowl.
4. Select Speed 3 Time 20 seconds.
5. Scrape down bowl.
6. Select Speed 6 Time 5min.
7. Pause program after 3 min and scrape down sides.
8. Pour icing over the marshmallows, spreading the icing very carefully so as not to disturb the marshmallows to much,

NOTE - the last time I made this I used white marshmallows only because I can't stand the taste of the pink ones.

Pecans can be substituted with walnuts if you like.

To toast your nuts, place them on a baking tray, nicely spread out.  Place them in the preheated oven for 5 -7 minutes or until fragrant.

Friday, September 2, 2016


Well this is a great combination of flavours that work well together.  So simple to make in the CC.  Loads of flavour, a wonderful texture and they look pretty too. They are a very short biscuit - very much like a shortbread.  These biscuits are a great way to use up that giant bag of dried cranberries that you thought it would be a good idea to buy from Costco!  I am normally a big fan of the lazy "chuck it all in and press Pastry P1" method of making biscuits and cakes - however theses biscuits are a little bit special and need an extra step.  They are well worth it though!

NOTE - this dough needs to be chilled in the fridge for at least 3 hours (overnight is better) prior to baking.

Cranberry, Orange, Poppyseed Biscuits 

250g butter, diced and soft
2/3 cup icing sugar
1 egg
1 egg yolk
1 tsp vanilla extract
2 cups plain flour
pinch of salt
2 tsp finely grated orange rind
1 tbsp poppy seeds
3/4 cup dried cranberries

1. Gather all ingredients before starting.
2. Place butter and icing sugar in the bowl with the kneading blade.
3. Select Speed 6 Time 1 minute. Start.
4. Pause machine after 30 seconds, scrape down sides. Resume program.
5. Add remain ingredients to the bowl in the order stated.
6. Select Speed 5 Time 1 minute.
7. Pause machine after 30 seconds and scrape down the sides. Resume program. Continue until dough comes together.
8. Tip dough out onto a lightly floured surface.  Bring dough together in a ball. Divide dough in half.
9. Roll each dough half into logs, about 4cm diametre. Wrap tightly in cling wrap and refrigerate for at least three hours but overnight is best.
10. When ready to bake, preheat oven to 160 degrees and line a baking tray with baking paper.
11. Cut dough into slices 1/2cm thick. Bake for 12 - 15 minute or until golden around the edges.