Bake-off day at work

Today at work (yes, I have a new job. Of which the details I will need to blog later) we had a bake-off.

Since I started it was discovered there were a few baking extraordinaires in the mix, so we had a bake-off!

Many delicious things were brought into the office today for us all to enjoy. And for your enjoyment, here is some food p0rn…


Pineapple cupcakes, which just looked fabulous.


Pink cupcakes of some variety, very sweet and delicious.


My caramel cupcakes with “cloud” frosting. Nothing like the originals, but they still tasted good. *sigh of relief* I do miss having a fully stocked kitchen of bake ware etc.


Mini melting moments, a perfect treat size.


Banana cake with cookie and nutella topping.

And the winner is…


Triple chocolate cheesecake. Absolutely to die for.

Yummy Mummy’s Cheesecake.

There is this place, which could be known as the middle of nowhere. Mostly because it is halfway between two “somewheres”.

This middle of nowhere place is Woodville. I guess it’s not so much middle of nowhere. It does have a name. Most nowhere places don’t even have names.

In this little Manawatu town called Woodville, there is this tiny cafe and bakery called ‘Yummy Mummy’s Cheesecakes’.

I have passed this delicious bakery many times in my life. You even see the sign when entering Woodville from either end. However, it wasn’t until a few weeks ago, that I actually stopped there and purposefully walked into Yummy Mummy’s.

And I was impressed.

I ordered a simple chicken, cranberry and brie sandwich, a mocha, and of course, a cheesecake. It was all so satisfying.

An individual serving of one Yummy Mummy Cheesecake. This one was banoffee.

The coffee. Mojo, nonetheless.

I unfortunately did not snap a shot of the sandwich. It was JUST a sandwich, yanno.

But the thing I really loved about Yummy Mummy’s Cheesecakes was how it was decorated. It was covered in those old school, yet new, funny signs and tea-towels, which I happened to take some snaps of. YOU’RE WELCOME.

This one reminds me of my sister, for some reason. What do you think, Susan?

The other aspect of decorations in the cafe were shelves filled with heaps of old baking stuff. And I mean old.

Then there was the cool aspect of having an old TV with the tube removed and ceramic ice cream cones as sugar holders.

So if you do find yourself in Woodville with a hankering for a coffee and some cake. I would highly recommend Yummy Mummy’s. The coffee is good, the cheesecakes are delish and the atmosphere and service is pretty alright too.

But if you find that you have never quite made it through Woodville, or have never been and want to try some cheesecake, THEY DELIVER OVERNIGHT.

Now how about that?!

Caramel mud cake with cloud frosting.

I discovered a new favourite cupcake. It’s delicious. I’m going to make it many, many more times. And it’s the best of everything – caramel mud cake. So here’s the recipe:


125g butter, chopped coarsely
100g white eating chocolate, chopped coarsely
2/3 cup (150g) firmly packed brown sugar
1/4 cup (90g) golden syrup
2/3 cup (160ml) milk
1 cup (150g) plain flour
1/3 cup (50g) self-raising flour
1 egg

1 cup (220g) caster sugar
1/3 cup (80ml) water
2 egg whites


1. Preheat oven to 170°C/15°C fan-forced. Line muffin tray.

2. Combine butter, chocolate, saucepan; stir over low heat, until smooth. Transfer mixture to medium bowl; cool 15 minutes.

3. Whisk sifted flours into chocolate mixture, then egg. Divide mixture among cases.

4. Bake about 30 minutes. Turn cakes onto wire rack to cool.

5. Frosting: Combine sugar and the water in small saucepan; stir over heat, without boiling, until sugar is dissolved. Boil, uncovered, without stirring about 5 minutes or until syrup reaches 116°C on a candy termometer. Syrup should be thick but not coloured. Removed from heat, allow bubbles to subside. Beat egg whites in small bowl with electric mixer until soft peaks form. While mixer is operating, add hot syrup in thin stream; beat on high speed about 10 minutes or until mixture is thick and cool.

The original recipe didn’t actually put this cupcake with the cloud frosting, but I wanted to try something different. You could probably put whatever icing you want on them.

Red Velvet Cake.

I’ve been wanting to try making some red velvet cupcakes for ages. Then I bought a giant cupcake tin. It also happened to be my birthday and I had to take something to work to share.

Enter giant red velvet cupcake.

As New Zealand is not know for it’s red velvety goodness, I turned to my favourite American baking blog, Bakerella.

It is an amazing blog by a wonderful lady and her recipes are absolutely to die for.

I decided to use her red velvet cupcake recipe from Valentine’s day and adjust the cooking time for a cake. The quantities didn’t need changing at all. It fit perfectly in my giant cupcake tin.

In cooking a cake though, you need to turn the temperature down slightly and cook for longer. I ended up being quite pressed for time and cooking if for 40 minutes, but then having to go out when it wasn’t quite cooked in the middle. I just turned the oven off and left it in there. Upon my return it was perfect, albeit a bit crispy around the edges. Charred as well.

Although this did not worry me as I needed to cut the top off both the cakes to make them flat in order to put them back together again. Just like Humpty Dumpty.

Now you can ogle the food porn:

Mix all wet ingredients together.

Beautiful red.

Mix dry ingredients together.

Pour wet ingredients into dry and mix.

Pour into cake pan.

I may or may not have skipped a few photograph steps here (by accident I swear!)

What you need to do, once the cakes are cooked, have been tipped out, and cooled. Make the icing. I used Bakerella’s cream cheese icing as well, but instead of the 6 cups of icing sugar it called for, I actually only had three left in my cupboard so that’s all I put in there. It still tasted amazing though. I don’t think three cups is really necessary. It would have been super sweet and I had excess anyway.

Which I may or may not have eaten.

Anyway, with the giant cupcake, you spread some icing on the top of the base and plop the top on it – this is so they stick together.

Once all together – ice!




On the inside. It was delicious too.

No-bake chocolate cakes.

These aren’t really cupcakes, but a very simple way to do a rice bubbles slice which I used to have all the time as a kid.


5 x 60g Mars bars
50g butter
3 1/2 cups (120g) Rice Bubbles
200g milk eating chocolate, melted


Line a 12-hole standard muffin pan with paper cases.

Chop four of the Mars bars coarsely; cut remaining bar into slices.

Place chopped Mars bars in medium saucepan with butter; stir over low heat until smooth. Stir in Rice Bubbles.

Press mixture into cases, spread with chocolate; top with sliced Mars bar. Refrigerate about 30 minutes or until set.

I, however, did not put the chopped Mars bar on top, as Man Piece decided to help himself and ate one while I was not home.