Makes 32 small squares
- 150g butter, softened
- 1 tsp vanilla extract
- 1 1/4 cups caster sugar
- 3 eggs
- 1 1/2 cups self-raising flour
- 1/4 cup plain flour
- 1/4 cup milk
- 2 tbsp cocoa powder
- 2 tbsp milk, extra
- 1 cup milk chocolate buttons or chips
- 1 cup white chocolate buttons or chips
- white chocolate buttons, for decoration
For chocolate butter cream:
- 125g butter, softened
- 1 cup icing sugar
- 2 tbsp cocoa
- 1/2 tbsp milk
1. Preheat the oven to 180˚C (160˚C fan-heated). Grease two 20cm square cake pans; line base and sides with baking paper.
2. Beat the butter, vanilla extract and sugar in a medium bowl with an electric mixer until light and fluffy. Beat the eggs one at time. Stir in the sifted flours and milk.
3. Divide the mixture into two bowls. Add the sifted cocoa and extra milk to one of the mixtures; leave the remaining mixture plain. Stir the milk chocolate chips into the plain mixture and the white chocolate chips into the chocolate mixture.
4. Spoon the mixtures into the prepared pans. Bake for about 30 minutes or until cooked when tested. Stand the cakes in pans for 5 minutes before turning, top-side up, onto wire racks to cool.
5. Chocolate butter cream: Meanwhile beat the butter in a small bowl with an electric mixer until as light as possible. Beat in the sifted icing sugar, cocoa and milk in two batches.
6. Spread the chocolate butter cream over the cakes and sprinkle with extra white chocolate buttons or chips, if desired. Cut cakes into small squares.
Giant marbled meringues
- 6 egg whites
- 2 cups caster sugar
- Red and blue food colouring
- Coloured edible metallic balls for decorating
1. Preheat the oven to 120°C (100°C fan-heated). Line three large oven trays with baking paper.
2. Beat the egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add the sugar, beating until dissolved in between each addition.
3. Divide the meringue between two medium bowls. Add a few drops of red food colouring to one bowl and fold through the meringue until lightly marbled. Drop six large spoonfuls of meringue onto the prepared trays. Repeat with the blue food colouring and remaining bowl of meringue. Sprinkle with metallic balls to decorate.
4. Bake for about 2 hours, then cool in the oven with the door ajar.
Toasted coconut marshmallows
Makes 20 squares
- 10 tsp (30g) gelatine
- • 1/2 cup (125ml) cold water
- 2 1/4 cups (500g) caster sugar
- 3/4 cup (180ml) water, extra
- 2 tsp vanilla extract
- 2 tsp lemon juice
- 1 cup (80g) desiccated coconut
1. Grease a 19cm x 29cm rectangular tin. Line the base and sides with baking paper.
2. Sprinkle the gelatine over the cold water in a small bowl.
3. Place the sugar and extra water in a medium, heavy-based saucepan. Stir over a low heat until sugar dissolves. Bring to the boil. Stir in the gelatine mixture; boil, uncovered, without stirring, for 20 minutes. Transfer to a medium bowl; cool to lukewarm. Add vanilla and lemon juice.
4. Beat the mixture with an electric mixer, on high speed, for about 4 minutes or until very thick and white. Quickly spread into prepared pan. Stand at room temperature for about 2 hours or until set.
5. Meanwhile, place coconut in a heavy-based frying pan. Stir over a medium heat until coconut is golden brown. Tip coconut immediately onto a tray, as it will continue to cook if left in pan.
6. Cut marshmallow into squares; roll squares in the coconut. Serve.
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Photos and recipes by Camera Press