Friends bearing cake are the best kind of friends! From simple to more complex, Australia’s most exuberant cake queen brings us 50 wild recipes for knockout bakes.
Cake and style queen Katherine Sabbath has long known the heartwarming effect of bringing a knockout cake or a plate of brownies to a party or gathering. As a self-confessed introvert, she learnt early in life that baking sweet treats to share is a powerful tool to connect with people and show them she cared.
In Bake My Day, Kat shares over 50 of her most beloved bakes so that you too can sprinkle sweet joy everywhere you go. Start off simple with Crack for Chocolate Lovers or Instant-Hit Caramel Slice, flex your spatula with Rose and Fig Love Cakes or a Rippin’ Raspberry Slice, then go next-level with the Choc-Studded Party Starter or Vintage Dreams Showstopper.
With clear instructions, step-by-step photography and the most wonderfully outrageous designs, Kat provides all you need to bake your way to people’s hearts at your next staff morning tea, local fundraiser or birthday party.
Ready to bake someone’s day?
Learn how to make rose and fig love cakes from Bake My Day!
It is almost impossible to resist becoming enchanted with these beautiful mini love cakes. The delicate flavour of rosewater and the tanginess of the cream cheese is complemented by the satisfying crunch of crushed pistachios. Adorned with sweet, plump, gold-kissed figs and jewel-like cubes of Turkish delight, these mini cakes are sure to win hearts! The use of almond meal and dark brown sugar lends a lovely sticky, rich profile that can’t be achieved with just flour, butter and eggs alone.
Rose and fig love cakes
Serves: 8
Spiced Caramel & Almond Mini Loaves
Ingredients
- 200 g (7 oz) unsalted butter, chopped into chunks
- 200 g (7 oz) good quality white chocolate, chopped
- ⅔ cup (150 g) firmly packed dark brown sugar
- 1 cup (250 ml) hot water
- 2 tablespoons honey or golden syrup
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 1 cup (150 g) self-raising cake flour or self-raising flour
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 2 cups (200 g) almond meal
Method
1. Preheat the oven to 160°C (315°F) fan-forced. Grease the holes of an 8-capacity (230 ml/7¾ fl oz) mini loaf tin and line the base and sides of each cavity with baking paper.
2. Place the butter, chocolate, sugar, water, honey or golden syrup and vanilla into a large heavy-based saucepan. Stir the ingredients over medium–low heat with a silicone spatula for 5 minutes, or until the chocolate melts completely and the mixture is smooth. Set aside for at least 20 minutes to cool, then transfer to a mixing bowl.
3. Add the eggs to the chocolate mixture one at a time, and beat in well using a hand-held mixer or whisk. Sift in the flour and spices and mix until well combined. Fold in the almond meal until well combined.
4. Fill each cavity to three-quarters full. Bake for 30 minutes, or until a wooden skewer inserted into the centre comes out clean. Leave in the tin to cool completely.
TIP: You can speed up the process of cooling your cakes by placing the whole tray in the refrigerator, covered with a clean tea towel, for an hour or so.
Rose Cream Cheese
Ingredients
- 500 g (1 lb 2 oz) cream cheese, at room temperature
- 100 g (3½ oz) unsalted butter, chopped, at room temperature
- 1 cup (125 g) icing (confectioners’) sugar, sifted
- ½ teaspoon rosewater
- 2 teaspoons lemon juice
- 3–4 drops pink food colouring
- ⅔ cup (170 ml) thick (double) cream, whipped
Method
1. Using a hand-held mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, icing sugar, rosewater and lemon juice on high for 2–3 minutes, or until pale and fluffy.
2. Add the food colouring until the desired colour is achieved, stirring to combine thoroughly.
3. Gently fold in the whipped cream until combined and then cover and set aside until needed.
TIP: If your filling appears to be too soft to pipe neatly onto your cakes, place it in the refrigerator for 20–30 minutes to firm up to a more workable consistency.
Assembly and Decoration
Equipment
- Large piping bag lined with a star nozzle
- 1 cup (130 g) crushed pistachios
- 40 g (1½ oz) Turkish delight, chopped into small cubes
- 3 fresh figs, sliced into wedges
- Edible gold leaf (available from cake decorating stores; optional)
1. Pipe the rose cream cheese in swirls onto each mini loaf. Adorn each cake with crushed pistachios, a scattering of Turkish delight cubes and segments of fresh fig.
2. If you like, add a decadent lustre to the topping by decorating with a scattering of gold leaf.
Storage
These cakes are best served at room temperature. They can be stored in an airtight container in the refrigerator for up to 4 days. It’s best to bring them back to room temperature before serving, but straight from the fridge is yummy too.
— Bake My Day by Katherine Sabbath (Murdoch Books) is out on the 5th of October.
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Bake My Day
Sweet ways to make friends and be the life of the party
Friends bearing cake are the best kind of friends! From simple to more complex, Australia's most exuberant cake queen brings us 50 wild recipes for knockout bakes.
Cake and style queen Katherine Sabbath has long known the heartwarming effect of bringing a knockout cake or a plate of brownies to a party or gathering. As a self-confessed introvert, she learnt early in life that baking sweet treats to share is a powerful tool to connect with people and show them she cared.
In Bake My Day, Kat shares over 50 of her most beloved bakes so that you too can sprinkle sweet joy everywhere you go. Start off simple with Crack for Chocolate Lovers or Instant-Hit Caramel Slice, flex your spatula with Rose and Fig Love Cakes or a Rippin' Raspberry Slice, then go next-level with the Choc-Studded Party Starter or Vintage Dreams Showstopper.
With clear instructions, step-by-step photography and the most wonderfully outrageous designs, Kat provides all you need to bake your way to people's hearts at your next staff morning tea, local fundraiser or birthday party.
Ready to bake someone's day?
Bestsellers: Fiona Weir Walmsley and Katherine Sabbath cook up a storm with readers!
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