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CAKE STALL RECIPE IDEAS Please Bag Or Use Clearly Named Containers Which You Can Collect Later, Most Items Will Be ​ Re-Boxed Or Put Onto Trays and Bagged to Seal

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CAKE STALL RECIPE IDEAS Please bag or use clearly named containers which you can collect later, most items will be ​ re-boxed or put onto trays and bagged to seal. If you would rather donate ingredients for the baking this is appreciated, every little bit helps. HONEY BAR: 60g honey, 85g sugar, 120g butter, 5C rice bubbles. ​ In a pot melt honey, butter and sugar. Boil gently for 3 minutes. Put rice bubbles in a large bowl. Pour honey mixture over and stir well. Press into a tin of your choice. Cut while still warm. CHOCOLATE CHIP BISCUITS: (large recipe) 500g butter, 1C sugar, 1 tin condensed milk, 4tsp vanilla, ​ 6C flour, 4tsp baking powder, 1 pack chocolate chips. Cream Butter and Sugar. Add condensed milk and vanilla. Mix well. Gradually add sifted flour, and baking powder. Lastly add chocolate chips. Roll into balls and press with a fork. Bake 180C for 15 mins. CARROT CAKE: 1C wholemeal flour, 1C white flour, 2tsp baking soda, 2C sugar, ½ tsp salt, 2tsp cinnamon, 125gm walnuts, 4 eggs, 3C grated carrot, 1C oil. Combine dry and wet ingredients. Bake 180C for 45 mins- 1 hour. Ice with cream cheese icing. LOLLY CAKE: 250g butter, 1 tin condensed milk, 180gm Eskimo lollies (cut into pieces), 2 packs malt biscuits, finely crushed. Desiccated coconut, to sprinkle. Grease and line a 27cm x 17cm slice tin. Melt butter and stir in condensed milk. Cool slightly. Add cut Eskimo lollies and crushed biscuits, mix until well combined. Firmly press into tin. Sprinkle with coconut and refrigerate overnight to set. Cut into squares. AFGHANS: (large recipe) 500gm butter, 1½C caster sugar, 3tsp vanilla, 4C flour, 1C cocoa, ​ 4tsp baking powder, 250gm cornflakes. Cream butter and sugar. Add vanilla, mix well. Sift together flour, baking powder and cocoa and add slowly. Mix well. Lastly add cornflakes and mix lightly. Bake 180C for 15 mins. Ice and walnut if desired. HEDGEHOG SLICE: 1 pack super wine biscuits broken into small pieces, ½ C desiccated coconut, ​ ½ C brown sugar, 70g pack slivered almonds, toasted, ¼C cocoa, 100g dark or milk chocolate chopped, 1 Tbsp maple or golden syrup, 100g butter, 1 egg. Chocolate topping: 200g dark chocolate chopped, 50g butter. ​ Grease 20cm square cake tin. Line with baking paper. In a large bowl combine biscuits, coconut, brown sugar, slivered almonds and cocoa. In a small saucepan, over a low heat stir chocolate, maple syrup and butter until mixture is melted and combined. Cool slightly. Whisk in egg. Pour mixture into dry ingredients and mix well to combine. Spoon into tin. Press firmly with the back of a spoon. Chill while doing topping. Chocolate topping: Melt chocolate and butter in a heatproof bowl over hot water until melted. Stir to combine. Spread over the chilled slice. Refrigerate until set. Cut into small squares. MORE BAKING IDEAS Loaves: Lemon Drizzle Loaf, Ginger Loaf, Banana Loaf, Apple Sauce and Raisin Loaf, Fruit Loaf, Date ​ and Walnut Loaf Slices: Raspberry Slice, Tan Slice, Chocolate Weetbix Slice, Chocolate Caramel Slice, Uncooked ​ Lemon Slice, Pineapple Lump Slice, Chocolate Raisin Slice, Marshmallow Slice, Apricot Fudge Slice Cakes: Chocolate Brownie, Banana Cake, Lemon Cake, Vanilla Cake, Orange Syrup Cake, Egg Free ​ Cakes, Chocolate Cakes, Cupcakes Cookies: Anzac Cookies, Shortbread, Belgium Biscuits, Jam Drop Biscuits, Cranberry White Chocolate ​ Further recipe ideas can be found on the following websites: www.chelsea.co.nz www.taste.com.au www.foodinaminute.co.nz www.bonappetit.com ​ ​ ​ ​ ​ ​ SWEET STALL RECIPE IDEAS FABULOUS FUDGE: (Microwave) 100g butter, 400g can sweetened condensed milk, 1C sugar, ​ 1 tsp vanilla essence, ¼ C golden syrup. Mix all except vanilla. Microwave on high for 7-9 minutes, stir after 2,4,6 & 7 minutes. Should be medium brown in colour. Add vanilla. Beat for 5 minutes until it loses its gloss. Pour onto buttered metal surface. Stand until cold, cut into squares. If it will not set, reheat until whole mixture bubbles, stir often. Cook for 30 seconds longer, then beat again. CHOCOLATE FUDGE: 2C sugar, 2tbsp cocoa, 55g butter, 2tbsp golden syrup, 1/2C milk. ​ Boil all ingredients together for 7 minutes. When cool, beat until thick, adding 1 tsp vanilla. Pour into greased tin to set. Cut into squares. RUSSIAN FUDGE: 125g butter, 3C sugar, ½C milk ½ tin condensed milk, 2 tbsp golden syrup. ​ Combine all ingredients in a large microwave safe bowl (12 cup capacity). Microwave on high (stirring every 2 mins) or cook over a moderate heat, stirring continuously, until the mixture forms a soft ball, (about 15 minutes.) Remove from heat; add 1 tsp vanilla and optional nuts. Beat for 4 or 5 minutes until mixture starts to thicken. Pour quickly into a 20cm lined tin. Leave until firm, cut into squares. COCONUT ICE: 500g icing sugar, ¼C milk, vanilla essence, 90g butter. ​ Put all ingredients in a microwave safe bowl. Cook on high for 3 or 4 minutes until mixture has melted, stirring a few times. Remove from heat, add 1 ½ cups coconut, beat until thick and put into greased tin to set. Refrigerate until firm. Make a second batch with a few drops of red food colouring. HOKEY POKEY: 5 tbsp white sugar, 1 tsp baking soda, 2 tbsp golden syrup. ​ Put sugar and golden syrup into a saucepan. Heat gently, stirring constantly until sugar dissolves. Increase the heat and bring to the boil. Boil for two minutes. Stir occasionally if necessary to prevent burning. Remove from heat. Add baking soda. Stir quickly until mixture froths up. Pour into a buttered tin immediately. Leave until cold and hard. Break into pieces. (Add leftovers to ice cream!!) TRUFFLES: 60g butter, ½ tin condensed milk, 1 pack malt biscuits. ​ Roll into balls (with damp hands) then coat with coconut. TOFFEE POP TRUFFLES: 250g toffee pop biscuits (crushed), 1C icing sugar, 125g cream cheese, ​ ¼ cup cocoa. Beat cream cheese until soft. Blend in biscuits and icing sugar. Chill until firm, roll into balls, coat in cocoa. Chill. ROCKY ROAD: 375g milk chocolate, 375g dark chocolate, 360g pack marshmallows, 280g roasted peanuts. Grease and line an 18cm square cake tin, leaving a paper overhang on all sides. Melt both chocolates together until smooth and remove to one side and cool for 5 minutes. Combine marshmallows and peanuts in a bowl and then add to melted chocolate. Mix to combine. Spoon into prepared tin and set aside for 2 hours at room temperature (or fridge if it’s a hot day). Remove from tin and cut. MORE SWEET CONFECTIONERY IDEAS Peanut Brittle, Chocolate Bark, Nougat, Bliss Balls, Chocolate Peppermint Fudge, Meringues, Toffee, Sugared Nuts Further recipe ideas can be found on the following websites: www.chelsea.co.nz www.taste.com.au www.foodinaminute.co.nz www.bonappetit.com ​ ​ ​ ​ ​ ​.
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