C4K First Birthday Cake

This cake is a custard cake which is the density between a sponge cake and a mud cake so makes for the perfect cake for birthday parties to be decorated.

Picture shown is a Custard Cake with C4K Kitchen’s Raspberry Chia Jam Filling and Raspberry Buttercream Frosting.

Cake Ingredients:

• 2 cups SR Flour
• 1/4 cup custard powder
• 250g butter, softened
• 3/4 cup caster sugar
• 2/3 cup milk
• 4 eggs

Cake Method:

• Preheat oven to 180 degrees Celsius and prepare a 20cm round cake tin by greasing and lining with baking paper.
• Place all ingredients into a large bowl and use electric beaters to beat for 5-6 minutes until pale, smooth and creamy.
• Spread evenly around the edges of the cake and have the centre level if not slightly lower in batter.
• Cook for 40-50 minutes or until a cake skewer comes out come clean when put through the centre.
• Allow to sit in the cake tin for 5 minutes before transferring to a wire rack to cool completely.

The below decorations section of this recipe is as per the picture, however if you prefer to have a whole cake and leave unfilled and/or have your choice of icing that is completely fine – the cake is delicious unfilled with other frostings also.

Decoration Ingredients:

• 1/3 cup of C4K Kitchen’s Raspberry Chia Jam
• 125g butter, softened
• 1 1/2 cups icing sugar
• 1 tablespoon milk
• 1/4 cup puree fresh or frozen raspberries
• Squeeze lemon juice

Decoration Ingredients:

• Once completely cooled slice the cake into 2 rounds and spread the jam evenly over the base cake and then replace the top portion of the cake on top of the jam.
• Use your electric beaters to beat butter for about 5 minutes until pale and fluffy, then gradually add in the icing sugar and milk until well combined.
• Finally add in the raspberry puree and beat until well mixed through, you made need some additional icing sugar to get the correct buttercream consistency, this will depend on the liquid levels of your puree.
• Either spread with a cake spatula or pipe the buttercream over the top and sides of the jam filled custard cake.

Recipe Notes:

• Store in an airtight container below 27 degrees for 3 days
• This recipe is freezer friendly undecorated (cake only is freezable)

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

C4K Celebration Cookies
Makes: approximately 48 cookies (depending on size of cookie cutter)

Cookie Ingredients:

• 210g butter
• 150g caster sugar
• 50g icing sugar
• 1 egg, lightly beaten
• 400g plain flour

Icing Ingredients:

• 1 egg white
• 1/2 teaspoon lemon juice
• 1 1/2 cups sifted icing sugar

Cookie Method:

• Using an electric mixer cream the butter and the caster sugar together, continue to mix until it turns to a creamy texture.
• Add in the icing sugar and the beat and turn the mixer on until well combined.
• At the lowest possible speed, add in the egg and mix well then gradually add in the flour until a dough is formed.
• Gather the dough up into a ball and wrap in glad wrap and chill in the fridge for a minimum of 1 hour.
• Preheat your oven to 180 degrees Celsius and line 2 baking trays with baking paper.
• Place the dough onto a lightly floured bench and briefly knead until it because more flexible. Use a lightly floured rolling pin to roll out the dough to an even thickness.
• Use your chosen cookie cutters to cut as many as you can and use a cake spatula (or butter knife) to lay them on a glad bake lined cooking tray.
• Re-knead the remaining dough, roll and cut until all the dough is used.
• Place the entire tray uncovered in the fridge for 10 minutes and then bake for 6-10 minutes (depending on size and thickness) until slightly golden.
• Leave to cool on a wire rack completely before you decorate them

Icing Method:

• Lightly whisk the egg white and the lemon juice together in a bowl, gradually add icing sugar, whisking until smooth and combined.
• Colour the icing using the food colouring of your choice.
• Spread over the cookies and decorate however you like.
• Allow at least 1 hour for the icing to set before storing in an air tight container.

Recipe Notes:

• Store in an airtight container for a maximum of 2 weeks
• This recipe is not freezer friendly.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Basic Beef Meatballs
Makes: approximately 30 but depends on the ball size

Ingredients:

• 500g lean beef mince
• 1 teaspoon minced garlic
• 1 egg
• 1/2 cup stuffing mix (or breadcrumbs)
• 1 cup mixed grated vegetables (carrot, zucchini and parsnip used in picture)
• 1 small onion, finely diced
• 1/2 portion of C4K Kitchen’s French Onion Soup Mix

Method:

• Use your hands to squeeze out all additional liquid out of the grated vegetables.
• Add the vegetables into a large mixing bowl with all the other ingredients and use your hands to mix well.
• Once the ingredients are well combined roll the balls into the desired shape, this is easiest to do with damp hands.
• Either cook the meatballs in batches in a frying pan with a dash of heated rice bran oil or oven bake in a moderate oven for about 15 minutes (cooking time will vary depending on ball size) or until cooked through.

Recipe Notes:

• Store covered in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Bacon & Mushroom Mini Quiches
Makes: approximately 48

Ingredients:

• 4 sheets frozen shortcrust pastry, defrosted
• 1 onion, finely chopped
• 200g mushrooms, finely chopped
• 200g diced bacon
• 1 cup grated cheese
• 3/4 cup wholemeal plain flour
• 12 eggs
• 150g sour cream

Method:

• Preheat the oven to 180 degrees Celsius.
• Place all the ingredients except eggs and sour cream into a large mixing bowl and mix well.
• In a separate mixing bowl crack all the eggs and add the sour cream with salt & pepper to taste whisking lightly until all combined then pour into the filling mix and stir well until well combined.
• Use a round cookie cutter (or egg ring) to cut circles in the pastry, do not throw out un-used pastry, this will be reused. To re-use the discarded pastry knead it together and roll it out to the same thickness as the original sheets and continue to cut your pastry discs.
• Spray the mini quiche tin well with rice bran oil spray, place the pastry disc into each well. Add in a tablespoon of the filling mix into the well until it’s just below the pastry level. Make sure your regularly stirring the filling mix as the heavier filling will sink to the bottom of the bowl.
• Bake for 15-20 minutes until golden brown on top.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Bacon & Cheese Cob Loaf Dip

Ingredients:

• 1 round cob loaf
• 250g cream cheese
• 300ml sour cream
• 300g diced bacon pieces
• 1 small onion, finely diced
• 1 tablespoon minced garlic
• 1 cup grated cheese
• 1/2 cup grated parmesan cheese

Method:

• Preheat your oven to 180 degrees Celsius
• Cut the top section off your cob loaf and remove all the stuffing from the loaf, do not throw it away as you can serve loaf with the bread filling. Replace the cob loaf lid and place the entire loaf in the oven for 10-15 minutes
• Place all other ingredients into a large mixing bowl and mix well, place in the microwave for 3 minutes on high
• Remove from the microwave and mix well, if the ingredients have not yet combined well put back in the microwave for another 60 seconds, repeat this process until the dip filling is well combined, warm and bubbly
• Remove the loaf from the oven and place on a serving platter, fill the centre of the loaf with the dip mixture, replace the lid and scatter the extracted inside around the outside of the loaf ready to serve.

Recipe Notes:

• Best served fresh
• Not suitable for the freezer

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Avocado Salsa Dip

Ingredients:

• 2 large or 3 small avocados
• 250g cream cheese
• 1/2 cup finely diced tomatoes
• 1/4 cup finely diced red onion
• 1 tablespoon lemon juice

Method:

• Place the avocados and cream cheese in the food processor, process until combined.
• Add in the lemon juice and blitz for another 15-30 seconds to ensure it is well mixed through.
• Stir through the diced tomatoes and diced onions.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 5 days
• This recipe is not freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.