Recipe Mama

Caramel Honeycomb Cheesecake May 19, 2013

Filed under: Cakes,Pies & Tarts - Sweet,Sweets — obsidian @ 1:13 pm
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  • 300mls cream
  • 250g cream cheese
  • 1/2 cup caster sugar
  • 1 tsp vanilla essence
  • 4 teaspoons gelatine
  • 1/4 cup boiling water
  • 1 can of caramel “Top & fill” (or make caramel from condensed milk)
  • 1 pack biscuits (I used butternut snaps)
  • 1/2 cup melted butter
  • Honeycomb pieces/bars to decorate (I used half a bag of choc-covered honeycomb pieces, I can’t remember how big the bag was though.  I estimate you’d need about 4 “violet crumble” bars or similar)


In a food processor, grind up the biscuits until they are fine crumbs.  Add the melted butter and mix together.  Pour this into the base of a springform pan, making sure it’s not too thick.  Set this in the fridge to harden.

Sprinkle the gelatine over the boiling water and mix well to make sure it fully dissolves.

Clean out the food processor bowl (or don’t if you’re not fussed about a small bit of biscuit mixed through the cheesecake)….  Add the cream, cheese, sugar, vanilla and caramel.  Process this until just combined.  Add the gelatine+water mix and process until combined.  You don’t want to over mix this (remember you can make butter from beating cream)

Spoon the filling mixture into the biscuit base.  Clean and dry the bowl of the food processor and add the honeycomb.  Process until you have the size pieces you desire.  I think it looks good to have some small chunks and remember that if you leave it overnight, the honeycomb dissolves, so if you want chunks, they need to be a reasonable size – but you don’t want the choc coating to be too large to eat.  Sprinkle this over the top of the cheesecake.

** Note **  If you prepare this the day before you’re going to eat it, it gives the honeycomb time to soften and partially melt, which is much nicer to eat and I think it looks nicer (the freshly processed honeycomb looks dusty, where the older honeycomb looks shiny)  if you were to serve it straight away, the honeycomb would be very crunchy and might not have as nice a texture.


Apple & Cinnamon Cake April 19, 2013

Filed under: Cakes — obsidian @ 2:20 pm
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This makes a very moist and delicious cake!  Topped with apples and with a stewed apple centre.

2 cups white SR flour
2 eggs
1/4 cup raw sugar
1/2 cup butter
1 cup milk
1 apple cut into slices
2 apples cut into small pieces
1 tsp vanilla essence
2 tb sugar additional



Add the apple to a saucepan with the additional sugar, 1 tsp cinnamon and enough water to cover. simmer this until the apple slices are just turning tender and carefully remove those.  Leave the other apple pieces cooking until they turn very soft and all the liquid has gone.

Cream the butter and sugar.  Beat in 1 egg, the vanilla, half the milk and half the flour.  Add the other egg, remaining milk and flour.  Beat together until mixture is creamy.

Prepare a cake tin.  Spoon half the mixture out into the tin, then spread the stewed apple mixture over this.  Spoon on the remaining cake mixture.  Top with the slices of apple and sprinkle cinnamon on top.

Bake at 180ºC for about 30- mins until the cake has cooked through.  This cake will be quite moist due to the apple filling.  So you may need to turn the heat down a bit to stop it getting too brown on top while it’s finishing cooking.



Purple Carrot Cakes June 24, 2011

Filed under: Cakes,For Kids — obsidian @ 9:12 am

There are such things as purple carrots!  Not easy to find in supermarkets, but if you manage to find some, they release their colour wonderfully in foods.  These cupcakes were made from a normal buttercake recipe, with a grated purple carrot added – and they turned a lovely blue colour and don’t really taste any different to a normal cake (why blue, rather than purple, I’m not sure, probably because the cakemix is slightly alkali maybe?)  You can try adding some cinnamon to the mix too.


Banana & Choc Chip Muffins February 24, 2011

Filed under: Cakes — obsidian @ 2:42 am
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2 bananas (past their prime)
1/2 cup raw sugar
dash of vanilla essence
2 eggs
1/2 cup milk (or coconut milk)
2 cups SR flour
Handful choc chips

1). Mash the bananas into the bowl, then stir in all the other ingredients.  For these I used half a block of cooking chocolate cut into fine bits, as that’s what I had on hand.  Spoon into muffin tins (or make in a loaf pan), and bake at 180ºC for about 15 mins, or until a skewer comes out clean.

yes, no butter in this recipe, the banana replaces it!  You could use coconut/soy/almond milk in place of regular milk for a dairy-free alternative


Rainbow Cupcakes December 7, 2010

Filed under: Cakes,For Kids — obsidian @ 1:58 am
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Start off by taking any normal cakemix, and dividing it into a few separate bowls.  Add some food colouring to each separate bowl.  You can use natural colouring, but it won’t be vibrant

Spoon about a teaspoonful or less of each colour into the patty pans so you have layers of colour…   then bake.  They can look incredibly cool like this before you even do anything else to them!

When you do them in see-through patty pans (or take off the metal outer one) you can see the layers.

To do multi-coloured piping, all you do is make 4 colours of frosting, and spoon each one into the 4 corners of a piping bag (not that a cone has corners, but you know what I mean)… there will be some blending, but try to keep the colours as separate as you can.

Then as you pipe it on, the colours come out as separate swirls


Sultana & coconut cakes February 13, 2010

Filed under: Cakes,For Kids — obsidian @ 6:32 am
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1 can coconut cream
1 handful of sultanas
2 eggs
2 cups SR flour

Soak the sultanas in the coconut cream overnight to plump up the sultanas. Then mix all of the ingredients together (you may have to add a little water if the mixture is too dry). You can add sugar and spices (or dessicated coconut if you want a stronger coconut taste). Spoon into muffin tins and bake at 180ºC for 20 mins.


Apple & Cinnamon Cakes November 29, 2009

Filed under: Cakes — obsidian @ 8:43 am
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1/2 cup butter (approx) – room temperature
1/2 cup raw sugar
Pinch each of cinnamon, cloves and mixed spice
2 eggs
1/2 cup milk
2 cups SR flour
5 apples (sweet ones)
1 tsp cinnamon and 1 tb raw sugar mixed to dust

1). Peel, core and finely chop 2 of the apples, put them in a saucepan with a little water and spices, and simmer until the apple is soft. Drain off the liquid.
2). Beat butter and sugar, add 1 egg, beat well then add the other egg, mix in half the milk and flour, beat well then add remaining milk and flour. Beat until pale and creamy.
3).  Spoon a a little of the mixture into muffin tins, about 1/4 fill them. Place a few pieces of cooked apple onto this, then top with more cake mixture.

4). Peel, core and slice the remaining apples to make enough apple slices to top each cake. Brush the tops with milk and sprinkle the cinnamon sugar ontop.

5).  Bake in a preheated 180ºC oven for 10 – 15 mins until golden on top.