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Food & Wine
taste.com.au Cookbooks

taste.com.au Cookbooks Party Cakes

A selection of your top-rated, favourite recipes pulled together in one cookbook from Australia's favourite food and lifestyle website taste.com.au. Each beautifully illustrated taste.com.au book is filled with hand-picked favourite recipes, along with expert hints, tricks and helpful advice to make cooking more fun and rewarding. We've got a cookbook for everyone, whether you love baking, need something fast and fab, want a super salad or feel like food that's a little more comforting. And our 'tried and tested' guarantee means you can be sure of perfect results every time.

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Country:
Australia
Language:
English
Publisher:
News Life Media Pty Limited
Frequency:
Quarterly
BUY ISSUE
$5.98(Incl. tax)
SUBSCRIBE
$15.98(Incl. tax)
4 Issues

in this issue

1 min.
welcome

“I love a good party! For me, what makes a party truly memorable, is all the time and thought that goes into organising it; the attention that goes into every last detail. Then there’s the cake — there has to be cake! Whether it’s a birthday, anniversary, wedding or simply a special dinner party or get-together, it’s definitely the star of the show, the perfect pièce de résistance for any celebration. I mean, who doesn’t love a party cake? Making a cake for someone is a labour of love, from the time you take out the mixing bowls and turn on the oven until the last swirl of icing drips into place. Our new Party Cakes cookbook has all the favourites I love to bake for my family and friends,…

24 min.
glamour cakes

raspberry apple marble cake serves 16 | prep 1 hour (+ chilling & setting time) | cooking 1 hour 200g butter, chopped 200g white chocolate, finely chopped 125ml ( 1 /2 cup) boiling water 215g (1 cup) caster sugar 150g (1 cup) self-raising flour 75g ( 1 /2 cup) plain flour 45g ( 1 /2 cup) desiccated coconut 200g (1 cup) unsweetened pie fruit apple 200g ( 3 /4 cup) Greek yoghurt 4 eggs 125g punnet raspberries 330g pkt Queen Royal Icing 80ml ( 1 /3 cup) cold water Assorted pink and purple food pastes, to dye Pastel-coloured cachous and sugar crystals, to decorate raspberry buttercream 350g butter, at room temperature 300g (2 cups) icing sugar mixture 115g ( 1 /3 cup) raspberry jam marble bark 200g white chocolate melts Assorted pink and purple food pastes, to dye 1 Preheat the oven to 170°C/150°C fan forced. Grease two deep 17.5cm (base measurement) round cake…

24 min.
dressed to impress

hummingbird naked cake with pineapple & carrot flowers serves 16 | prep 1 hour (+ cooling & chilling time) | cooking 3 hours 265g (1¾ cups) self-raising flour 200g (1 cup, firmly packed) brown sugar 70g ( 2/3 cup) desiccated coconut 1 tsp bicarbonate of soda 1 tsp ground cinnamon ½ tsp ground nutmeg 440g can crushed pineapple in natural juice 2 bananas, mashed 1 large carrot, peeled, coarsely grated 70g (½ cup) chopped pecans 185ml (¾ cup) vegetable oil 4 eggs 1 small whole sweet pineapple Sugar crystals, to decorate sweet carrot roses 1 medium carrot, peeled 215g (1 cup) caster sugar 125ml (½ cup) water cream cheese frosting 250g cream cheese, at room temperature 80g butter, at room temperature 195g (1¼ cups) icing sugar mixture italian meringue 155g (¾ cup) caster sugar 2 tbs water 2 egg whites, at room temperature Pinch of cream of tartar 1 Preheat oven to 170°C/150°C fan forced. Grease three 20cm (base…

24 min.
top of the chocs

“Once you have the base cake sorted, decorate with an assortment of chocolate and mint goodies to create an edible secret garden or enchanted forest with magical meringue mushrooms.” Michelle Southan choc mint forest naked cake serves 16 | prep 1 hour (+ cooling, setting & chilling time) | cooking 1 hour 35 mins 200g butter, chopped 200g dark chocolate, finely chopped 125ml (½ cup) boiling water 215g (1 cup) caster sugar 150g (1 cup) self-raising flour 120g (2/3 cup) potato flour 35g (1/3 cup) dark cocoa powder 390g can sweetened condensed milk 185ml (¾ cup) buttermilk 4 eggs 40g pkt Nestle Aero Peppermint, halved diagonally 30g Cadbury Flake, halved Yoghurt-coated craisins Darrell Lea Mint Chocolate Balls, halved Peppermint Crisp, crushed, to decorate Crispy chocolate pearls, to decorate meringue mushrooms 2 egg whites Pinch of cream of tartar 100g (½ cup) caster sugar 40g dark chocolate, melted cocoa powder, to dust mint buttercream 400g butter, at…

14 min.
ice-cream bliss

“The coconut and blueberry layers create a stunning ice-cream centrepiece — and it’s dairy free!Be sure to line the loaf pan with plastic wrap to make the cake easier to remove.” Michelle Southan blueberry & coconut ice-cream cake serves 12 | prep 1 hour 40 mins (+ 16 hours chilling & freezing time) | cooking 25 mins 4 egg yolks 60ml (¼ cup) honey 3 x 400ml cans coconut milk 1 vanilla bean, split, seeds scraped Fresh figs, quartered, to serve Fresh blueberries, to serve Extra honey, to drizzle Mini cachous, to serve blueberry ice-cream 250g fresh blueberries 2 tbs honey 3 tsp lemon juice 2 fresh figs, chopped 1 Grease the base and sides of a 1.4L loaf pan and line with plastic wrap, allowing the sides to overhang. 2 Use a balloon whisk to whisk yolks and honey in a heatproof bowl until thick and…