Kate's Crazy Culinary Creations

I had made a different version of this cake quite a few years ago but for my Dad's birthday last month I thought that I would do a slight variation and make it a bit more to his tastes. The original version is your traditional Neapolitan flavours, Chocolate, Raspberries and Vanilla. I decided to change it up a little and change the strawberry to peppermint. Also the recipe that I followed last time had a baked brownie base that I wasn't huge fan of so I changed mine to a simple crushed Oreo base. So here goes. Firstly to make the base, in your food processor place the Oreo's into your food processor. Pulse to create a fine crumb. Place the crumb into a bowl and add the melted butter. Line the base of a 20 centimeter spring form tin with baking paper. Place the Oreo mixture into the base of the tin and use the back of a spoon to smooth out and compress. Place the tin into the fridge to firm up whilst you prepare the filling. Whilst that is in the fridge you can star...

This week has been busy and I had to make my second birthday cake for the week last night for work today. I was pretty lucky because of the cheesecake options that he had to choose from he chose the easiest one. It was the only no bake option and it was suprisingly easy to make. I will be making this one again! You will need to make this one a day ahead as it needs to be allowed to set in the fridge for at least 12 hours. Start off with making the base. Process 300 grams of Tim Tam's in a food processor until a fine crumb. Add cooled butter and process mixture until it starts to come together as a dough. Press the mixture into the base and sides of a 20 cm spring form tin. I used the back of a soup spoon to smooth it out. Place in the fridge to firm up whilst you prepare the filling. Prepare the gelatine, place the boiling water into a bowl and sprinkle the gelatine powder over the water and stir to combine. Whisk together until the powder dissolves. Set aside to cool. Roughl...

I had another birthday to make for today. I came across this recipe and it was different to anything that I had made before. I thought I would give it a go. I was a little hesitant when I read the method as it was different to other recipes that I have made in the past. However it turned out really well and it was easy to assemble. Firstly preheat your oven to 160 degrees Celcuis. Line 2 lightly greased 20 cm tins with non-stick baking paper and set aside. Place the butter, maple syrup, both sugars and vanilla in the bowl of stand mixer and beat for 8-10 minutes or until light and creamy. Scrape down the sides of the bowl and add the eggs one at a time, beating well between additions. Remove from the stand and fold through the flour, baking powder and milk until combined. Divide the mixure evenly into the prepared tins. Bake for 1 hour and 20 minutes or until cooked when tested with a skewer. Allow to cool in the tins for 10 minutes before turning out on to a wire rack to cool co...