Baking, Cakes

Chocolate Cake topped with Oreos

Now normally I make a cake from scratch. On some occasions though I do use a packet mix. I have had a packet cake mix in the cupboard just sitting there for awhile now. It was left over from a family gathering we had ages ago. When I bake a cake for family get togethers, I like to make a big cake. I also like to decorate it and I find that the packet cake mixes hold well when I cut shapes out and then slap all that icing on.

So, my master 10 asked if we could use that cake mix. I said sure. I saw a cake on Pinterest a few weeks back that had oreos on top. Yes, I have been waiting that long to make a cake with oreos. Every weekend has passed and the oreo cake has been pushed to the end of the to do list. Well finally there was a window of time where my boy and I could whip together the chocolate cake mix and get those oreos out of their packet!sebcake1sebcake2 sebcake3sebcake4sebcake5The licking of the beaters! That is the best bit of cake making in our house.
sebcake7The cake turned out really well. I baked it in a smaller cake tin so it had a good height. I had to leave the cake in the oven a bit longer but I kept checking on it. The oven temperature was 150°C fan forced so there wasn’t enough heat to burn the top of the cake.sebcake8 sebcake9The perfect companions for a piece of chocolate cake, coffee and cream.
sebcake10We had four slices left for the kids lunchboxes. I like it when a cake doesn’t last long in our house. That’s when I know that everyone has enjoyed it.

What have you been baking lately? Do your kids like helping out in the kitchen?


Baking, Home

Photo Safari

Back in May I did an e-course called Blog with Pip. I mentioned a little bit about it here. Well, I had such a great time doing the course that I went back and enrolled again for July.

This week we had an optional assignment we could do: Take at least 5 photos of your weekend!

Here is what happened around our place..safariphoto4Seeing a wall of coloured kitchen utensils at Target.
safariphotoOur four legged family members enjoying their afternoon siesta near the lounge room window.
safariphoto2safariphoto3Playing with the kids outside before they start their swimming lessons.sebcake6My 10 year old and I making a Chocolate cake topped with Oreos.

I really enjoyed taking these photos and sharing with you what we did on the weekend.

How was your weekend? What did you get up to?


Baking, Cakes, Recipes, Sundaybakingsunday

Lemon and Blueberry Yoghurt Cake

A couple of weeks ago when we were travelling to a pub to have lunch with family, we drove past a stand at the side of the road selling lemons and limes. I love seeing this sort of thing. I got hubby to pull over and buy my a bag of each. They smelt so good. I couldn’t wait to use them in some baking.

I started to look for a recipe so I could try out these lemons. I didn’t have any butter so this recipe I found was perfect.lemonbcake

5.0 from 1 reviews
Lemon and Blueberry Yoghurt Cake
Prep time
Cook time
Total time
Recipe type: Cake
Serves: 12
  • 1½ cups plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup plain yoghurt *
  • ½ cup sugar
  • 3 eggs
  • 2 teaspoons grated lemon zest (approximately 2 lemons)
  • ½ teaspoon vanilla essence
  • ½ cup vegetable oil
  • 1½ cups blueberries, fresh or frozen, thawed and rinsed
  • Icing
  • Icing sugar
  • 2 tlbs Lemon juice
  • *I didn't have plain yoghurt. I used a berry yoghurt.
  1. Preheat the oven to 150°C fan forced/180°C.
  2. Line a cake pan with baking paper.
  3. In a mixing bowl, beat together the yoghurt, sugar, eggs, lemon zest, vanilla and oil.
  4. Sift into the bowl flour, baking powder, and salt. Gently mix until combined.
  5. Gently mix in the blueberries into the cake batter.
  6. Pour the batter into the prepared pan and bake for about 40-50 minutes, or until a cake tester placed in the centre of the loaf comes out clean.
  7. When the cake is done, allow it to cool in the pan for 10 minutes before taking it out and placing onto a cooling rack.
  8. Icing
  9. I just mix together some icing sugar and lemon juice until it makes a nice thick pour-able consistency that you can drizzle on top of the cake.
  10. Enjoy!
This recipe was adapted from Smitten Kitchen

lemonbcakes1Add in a mixing bowl, yoghurt, sugar, eggs, lemon zest, vanilla essence and oil. lemonbcakes2Beat together.lemonbcakes3Sift flour, baking powder and salt.lemonbcakes4Mix until combined.lemonbcakes5Gently mix in the blueberries.lemonbcakesJust out of the oven, smells amazing!lemonbcake1The cake was delicious. It smelt so good and tasted even better. The texture was light. The flavour of the blueberries were wonderful. There wasn’t alot of lemon flavour in the cake but with the lemon icing it didn’t matter. You could probably add some lemon juice into the cake batter if you wanted it to be more lemony.
lemonbcake3We all loved it. The kids kept eating it and there is nothing left.
lemonbcake4 I also used a new plate that I found on a vintage find. I thought I would debut it with the delicious cake.plateladyplatelady1It’s so lovely and delicate. I love the picture of the lady in the corner. She is enjoying a cup of tea in the garden.

Happy baking!

What did you get up to on the weekend? Did you try out a new recipe?






Baking, Cakes, Recipes

Cinnamon Tea Cake

Hello, everyone! My day started with dropping the kids off at school, and then it was busy with driving around town running errands. What I wanted to do was come home and share with you this delicious Cinnamon Tea Cake.

Read more

Baking, Cakes, Recipes, Sundaybakingsunday

Flourless Apple Ripple Cake

applecake2I found this lovely cake recipe over at bear loves dove. I was waiting for a time to get into the kitchen and make it. I like trying out different cake recipes that don’t require plain or self raising flour as part of their ingredients. This flourless apple ripple cake is made out of almond meal and rice flour. I always say, don’t be afraid of trying different ingredients as you can be quite surprised as to how it turns and what it tastes like.

Flourless Apple Ripple Cake
Prep time
Cook time
Total time
Recipe type: Cake
Serves: 8
  • 150 gms butter
  • 1 tsp vanilla essence
  • ⅔ cup caster sugar
  • 2 eggs
  • 1 cup almond meal
  • ½ cup rice flour
  • ½ tsp nutmeg
  • 1 apple (I used Pink Lady)
  • Demerara sugar or raw sugar (this is for sprinkling on the top)
  1. Preheat oven to 180°C (160°C fan-forced)
  2. Line a loaf pan with baking paper.
  3. Beat the butter and sugar until a pale colour.
  4. Add the eggs and beat until combined.
  5. Add nutmeg and vanilla essence and mix.
  6. Then add the almond meal and rice flour (I sifted the almond meal and flour to make the cake batter more light) Now carefully mix until just combined. Don't over mix as it will make the cake heavy.
  7. Pour your batter into the lined loaf tin.
  8. Slice your apple into thin little slices and arrange on top of the cake.
  9. Sprinkle with as much or little demerara sugar as you like.
  10. Bake in the oven for 30 minutes or until cooked. Test with a cake tester.
  11. Once cooked take out of the oven and you can serve it straight away while it's nice and warm.
  12. Enjoy!
This recipe was adapted from bear loves dove

applecake3applecakeapplecake4The cake was a success! Everyone enjoyed it and it’s all gone! The taste: nice flavour, not too sweet, yummy nutmeg taste throughout. The texture: light, not dense, lovely topping. I will definitely be making this again. Loved it!

Thank you bear loves dove for sharing this recipe.

Happy baking!


Baking, Recipes, Scones, Sundaybakingsunday

Lemonade scones

My dad was our very special lunch guest on Sunday at our place. I always like baking him something that he really enjoys eating. So I decided on making some scones. It is nice having scones for lunch as a special treat especially with our homemade jam and freshly whipped cream, yum!scones2 sconesscones1 scones3

Lemonade scones
Prep time
Cook time
Total time
This recipe is good to double and you can freeze the leftovers.
Recipe type: Scones
  • 3 cups of Self Raising Flour
  • 1 cup lemonade
  • 1 cup cream
  • some milk for brushing on top of the scones
  1. Preheat oven to 210°C fan forced/220°C
  2. Line a tray or baking dish with baking paper.
  3. Sift self raising flour into a mixing bowl.
  4. Add lemonade and cream, then mix until just combined to form a soft dough. Do not over mix.
  5. Place the dough onto a floured surface and gently roll out to 2cm thick.
  6. Gently cut out the scone shapes using a floured cutter.
  7. Place close together on tray, brush with milk and bake for 10-15 mins. The scones should be cooked in the middle and lightly brown on top.
  8. Once cooked, serve with jam and fresh cream.

After the scones are done, I put mine in a serving dish. I use a large white casserole dish that I bought from Ikea a few years ago and line it with tea towels. I put a couple of folded tea towels on the bottom then lay a tea towel open in the dish. I place the scones in the opened tea towel then wrap the corners over and place another tea towel on top. In the end, I probably use too many tea towels but my mum used to do it this way and it does keep the scones warm while we enjoy eating them.scones5scones4Happy baking, enjoy!


Baking, Cookies, Lunch box goodies, Recipes

Egg Free Sugar Cookies


Egg Free Sugar Cookies
Prep time
Cook time
Total time
Recipe type: Cookies
  • 125 gms of butter
  • ½ cup sugar
  • ½ tsp vanilla essence
  • 3 tlbs milk
  • 1½ cups of plain flour
  • ¼ tsp salt
  • 2 tsps baking powder
  1. Preheat oven to 150°C fan forced/170°C.
  2. Cream together the butter and sugar with an electric mixer until light and fluffy. Add vanilla and milk. Beat well.
  3. Then add the flour, salt and baking powder. Mix well.
  4. On a floured surface roll out the dough until the desired thickness, about .6cm or just under 1 cm. Cut out shapes using any type of shape cutter.
  5. Bake about 8-10 minutes.
  6. I baked the cookies for 8 mins. They were just barely done and were nice and soft.
  7. Once you have taken them out of the oven, wait a couple of minutes then transfer to a wire rack to cool.
  8. Once cool, then you can decorate them any way you want.
  9. Enjoy!
This recipe was adapted from frommelanieshometoyours

starcookiesThese were a fantastic cookie to make. The dough I found to be very stable when using the shape cutter. Even after baking, the cookies stayed in the star shape and didn’t come out misshapen. The cookies were lovely and soft and a great all-rounder cookie recipe. I am going to use this recipe for our Christmas cookies. I look forward to trying out all the different Christmas cookie cutter shapes.starcookies1Happy baking!wordpresssignature