ACKNOWLEDGEMENTS 235 INDEX 236 CHAP TER 3 next level 120 CHAP TER 4 essential elements 216 BakeMyDay_final pages_V2 SI_BB SI.indd 59/5/22 10:28 am contents CHAP TER 2 sweetly simple 16 flex your spatula 50 CHAP TER 1 HELLO FRIENDS07 BAKE LIKE A BOSS 08 PLANNING AHEAD 10 CAKES ON THE MOVE 12 BAKER’S KITCHEN KIT 14 BakeMyDay_final pages_V2 SI_BB SI.indd 49/5/22 10:28 am Bake My Day TXT 22-05-23BlackYellowMagentaCyan p4ACKNOWLEDGEMENTS 235 INDEX 236 CHAP TER 3 next level 120 CHAP TER 4 essential elements 216 BakeMyDay_final pages_V2 SI_BB SI.indd 59/5/22 10:28 am contents CHAP TER 2 sweetly simple 16 flex your spatula 50 CHAP TER 1 HELLO FRIENDS07 BAKE LIKE A BOSS 08 PLANNING AHEAD 10 CAKES ON THE MOVE 12 BAKER’S KITCHEN KIT 14 BakeMyDay_final pages_V2 SI_BB SI.indd 49/5/22 10:28 am Bake My Day TXT 22-05-23BlackYellowMagentaCyan p4CARAMEL-FIX BLONDIES MAKES 20 Rich, buttery and chunky bars of deliciousness! Blondies can be flavoured in all sorts of ways and lend themselves to being the perfect gifts and travelling snacks. In this recipe I’ve added some salty elements to dance alongside the sweet, and packed in some crunch and exciting bits! 1 Preheat the oven to 170°C (325°F) fan-forced. Grease a 23cm (9 inch) square baking tin, at least 5cm (2inches) deep, and line with baking paper. 2 In a medium bowl, whisk together the flour, baking powder and salt. 3 Using a hand-held mixer or a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 3minutes, or until light and fluy. Add the eggs and vanilla, mixing until well combined. 4 Gradually add the dry ingredients and mix until just combined. Stir in the caramel chocolate chips, dark chocolate chips and pretzel pieces. 5 Spread the batter into the prepared tin. Bake for 35minutes, or until a toothpick inserted in the centre comes out clean. If desired, top immediately with a little sprinkling of sea salt flakes. 6 Stand the tin on a baking rack to allow it to cool completely before turning out and cutting into bars. 2cups (300g) plain (all-purpose) flour ½teaspoon baking powder ½teaspoon sea salt 165g (5¾oz) unsalted butter, at room temperature 1¾cups (385g) firmly packed soft brown sugar 2 large eggs, at room temperature 2teaspoons vanilla bean paste cup (100g) caramel chocolate chips (if you can’t find these, use white chocolate chips or peanut butter chips) ¾cup (125g) dark chocolate chips cup (50g) pretzels, broken into coarse pieces pinch sea salt flakes, for sprinkling (optional) These blondies can be stored in an airtight container in a cool, dry place for up to 4days, in the refrigerator for up to 1week, or in the freezer for up to 3months. STORAGE S W E E T L Y S I M P L E 23 BakeMyDay_final pages_V2 SI_BB SI.indd 239/5/22 10:29 amBakeMyDay_final pages_V2 SI_BB SI.indd 229/5/22 10:29 am Bake My Day TXT 22-05-23BlackYellowMagentaCyan p22CARAMEL-FIX BLONDIES MAKES 20 Rich, buttery and chunky bars of deliciousness! Blondies can be flavoured in all sorts of ways and lend themselves to being the perfect gifts and travelling snacks. In this recipe I’ve added some salty elements to dance alongside the sweet, and packed in some crunch and exciting bits! 1 Preheat the oven to 170°C (325°F) fan-forced. Grease a 23cm (9 inch) square baking tin, at least 5cm (2inches) deep, and line with baking paper. 2 In a medium bowl, whisk together the flour, baking powder and salt. 3 Using a hand-held mixer or a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 3minutes, or until light and fluy. Add the eggs and vanilla, mixing until well combined. 4 Gradually add the dry ingredients and mix until just combined. Stir in the caramel chocolate chips, dark chocolate chips and pretzel pieces. 5 Spread the batter into the prepared tin. Bake for 35minutes, or until a toothpick inserted in the centre comes out clean. If desired, top immediately with a little sprinkling of sea salt flakes. 6 Stand the tin on a baking rack to allow it to cool completely before turning out and cutting into bars. 2cups (300g) plain (all-purpose) flour ½teaspoon baking powder ½teaspoon sea salt 165g (5¾oz) unsalted butter, at room temperature 1¾cups (385g) firmly packed soft brown sugar 2 large eggs, at room temperature 2teaspoons vanilla bean paste cup (100g) caramel chocolate chips (if you can’t find these, use white chocolate chips or peanut butter chips) ¾cup (125g) dark chocolate chips cup (50g) pretzels, broken into coarse pieces pinch sea salt flakes, for sprinkling (optional) These blondies can be stored in an airtight container in a cool, dry place for up to 4days, in the refrigerator for up to 1week, or in the freezer for up to 3months. STORAGE S W E E T L Y S I M P L E 23 BakeMyDay_final pages_V2 SI_BB SI.indd 239/5/22 10:29 amBakeMyDay_final pages_V2 SI_BB SI.indd 229/5/22 10:29 am Bake My Day TXT 22-05-23BlackYellowMagentaCyan p22DEATH BY CHOC CHEESECAKE SERVES 24 Hit the spot with this heavenly rich chocolate hazelnut cheesecake. It’s a real crowd-pleaser and sure to win over your colleagues at morning tea (I used this trick during my time as a high school teacher and, yes, it works). You can make this recipe ahead of time because it freezes beautifully. While this cheesecake doesn’t take long to put together, it does need ample time to chill before adding the decadent topping. Because of its rich denseness, a little goes a long way! 1 Preheat the oven to 160°C (315°F) fan-forced. Grease and line a 25cm (10 inch) springform tin. 2 Place the chocolate biscuits and chopped hazelnuts in the bowl of a food processor. Pulse them to fine crumbs. Transfer to a large mixing bowl and add the melted butter and salt. Mix together and press into the bottom of the tin. Bake for 10minutes. Remove from the oven and allow to cool in the tin on a baking rack for around 30minutes. TIP Any plain chocolate biscuits can be used to make the crust; I used Arnott’s Chocolate Ripple biscuits in this recipe. 1 Place the chocolate in a clean, dry, microwave-safe bowl and microwave at 50% power, stirring at 30-second intervals with a silicone spatula until melted. Set aside. 2 Using a hand-held mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Gradually beat in the sugar until well blended. Add the eggs one at a time, beating on low speed after each addition until blended. Add the melted chocolate, cocoa powder and hazelnut liqueur (or vanilla). Beat on low speed until combined. Add the sour cream and stir together with a large silicone spatula. Pour onto the prepared crust in the tin. 3 Bake for 1hour 20minutes, or until the cheesecake is set at the edges with just a slight wobble in the centre. Remove from the oven and allow to cool completely in the tin. Refrigerate until firm, about 4hours, or overnight. 4 Run a small knife between the cheesecake and springform tin to loosen the collar, then remove the collar. CRUST 250g (9oz) chocolate biscuits (see Tip) 60g (2oz) chopped hazelnuts 125g (4½oz) unsalted butter, melted ¼teaspoon sea salt FILLING 340g (12oz) good quality dark chocolate, chopped 1kg (2lb 4oz) cream cheese, at room temperature 2cups (440g) caster (superfine) sugar 4 large eggs, at room temperature 1tablespoon Dutch cocoa powder 1tablespoon hazelnut liqueur or 2teaspoons vanilla extract 2cups (490g) sour cream, at room temperature F L E X Y O U R S PA T U L A 65 BakeMyDay_final pages_V2 SI_BB SI.indd 659/5/22 10:32 amBakeMyDay_final pages_V2 SI_BB SI.indd 649/5/22 10:32 am Bake My Day TXT 22-05-23BlackYellowMagentaCyan p64DEATH BY CHOC CHEESECAKE SERVES 24 Hit the spot with this heavenly rich chocolate hazelnut cheesecake. It’s a real crowd-pleaser and sure to win over your colleagues at morning tea (I used this trick during my time as a high school teacher and, yes, it works). You can make this recipe ahead of time because it freezes beautifully. While this cheesecake doesn’t take long to put together, it does need ample time to chill before adding the decadent topping. Because of its rich denseness, a little goes a long way! 1 Preheat the oven to 160°C (315°F) fan-forced. Grease and line a 25cm (10 inch) springform tin. 2 Place the chocolate biscuits and chopped hazelnuts in the bowl of a food processor. Pulse them to fine crumbs. Transfer to a large mixing bowl and add the melted butter and salt. Mix together and press into the bottom of the tin. Bake for 10minutes. Remove from the oven and allow to cool in the tin on a baking rack for around 30minutes. TIP Any plain chocolate biscuits can be used to make the crust; I used Arnott’s Chocolate Ripple biscuits in this recipe. 1 Place the chocolate in a clean, dry, microwave-safe bowl and microwave at 50% power, stirring at 30-second intervals with a silicone spatula until melted. Set aside. 2 Using a hand-held mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Gradually beat in the sugar until well blended. Add the eggs one at a time, beating on low speed after each addition until blended. Add the melted chocolate, cocoa powder and hazelnut liqueur (or vanilla). Beat on low speed until combined. Add the sour cream and stir together with a large silicone spatula. Pour onto the prepared crust in the tin. 3 Bake for 1hour 20minutes, or until the cheesecake is set at the edges with just a slight wobble in the centre. Remove from the oven and allow to cool completely in the tin. Refrigerate until firm, about 4hours, or overnight. 4 Run a small knife between the cheesecake and springform tin to loosen the collar, then remove the collar. CRUST 250g (9oz) chocolate biscuits (see Tip) 60g (2oz) chopped hazelnuts 125g (4½oz) unsalted butter, melted ¼teaspoon sea salt FILLING 340g (12oz) good quality dark chocolate, chopped 1kg (2lb 4oz) cream cheese, at room temperature 2cups (440g) caster (superfine) sugar 4 large eggs, at room temperature 1tablespoon Dutch cocoa powder 1tablespoon hazelnut liqueur or 2teaspoons vanilla extract 2cups (490g) sour cream, at room temperature F L E X Y O U R S PA T U L A 65 BakeMyDay_final pages_V2 SI_BB SI.indd 659/5/22 10:32 amBakeMyDay_final pages_V2 SI_BB SI.indd 649/5/22 10:32 am Bake My Day TXT 22-05-23BlackYellowMagentaCyan p64This slice can be stored refrigerated in an airtight container for up to 2weeks or in the freezer for up to 1month. STORAGE BakeMyDay_final pages_V2 SI_BB SI.indd 859/5/22 10:33 am VERY VEGAN CARAMEL SLICE MAKES 16–20 V Some of my mates are vegan or lactose intolerant, so I wanted to create a version of everyone’s favourite treat that they could enjoy. While I always believe in options, there is no substitute for the tinned sweetened condensed coconut milk in this recipe – replacing it may change the structure of the caramel and cause it to curdle. 1 Preheat the oven to 180°C (350°F) fan-forced. Grease a 20cm (8 inch) square cake tin, 6cm (2½inches) deep, and line with baking paper so that the paper creates a collar around 5cm (2inches) higher than the cake tin – this will help you lift the slice out later. 2 Add all the ingredients and 1 tablespoon water to a food processor and blitz until combined. The mixture should stick together when it is pinched between two fingers. Add a little more water if the mixture is too crumbly or more flour if it’s too soft. 3 Firmly press the base mixture into the tin. Bake for 10minutes, or until slightly golden. 1 Place all the ingredients into a saucepan and heat over medium– high heat. Simmer, stirring constantly, for 15 minutes, or until the caramel is a deep golden brown colour and has reached 120°C (235°F) on a candy thermometer. If you are unsure, just cook the caramel until thickened and whisk to emulsify any split oil back into the caramel. 2 Pour the caramel into the tin and set aside in the refrigerator for at least 2hours, or until the caramel is firm to the touch. CHEWY SHORTBREAD BASE 2cups (300g) plain (all-purpose) flour ½cup (45g) desiccated coconut cup (150g) vegan butter or margarine ½cup (60g) icing (confectioners’) sugar pinch sea salt CARAMEL FILLING 640g (1lb 7oz) tinned sweetened condensed coconut milk 280g (10oz) vegan butter or margarine ½cup (110g) firmly packed dark brown sugar 2teaspoons rice malt syrup 1teaspoon vanilla bean paste 1 Put the chocolate and coconut oil in a clean, dry, heatproof bowl over a saucepan of just-simmering water (the water should not touch the base of the bowl). Gently stir with a silicone spatula until melted. Pour the melted chocolate on top of the caramel layer and return the slice to the refrigerator to set. 2 To serve, pull the baking paper up to remove the slice from the tin. Use a sharp knife to cut it into squares or rectangles. CHOCOLATE TOPPING 210g (7½oz) vegan chocolate, roughly chopped 3tablespoons (45g) coconut oil, melted, or unflavoured vegetable oil 84 B AKE M Y D AY BakeMyDay_final pages_V2 SI_BB SI.indd 849/5/22 10:33 am Bake My Day TXT 22-05-23BlackYellowMagentaCyan p84This slice can be stored refrigerated in an airtight container for up to 2weeks or in the freezer for up to 1month. STORAGE BakeMyDay_final pages_V2 SI_BB SI.indd 859/5/22 10:33 am VERY VEGAN CARAMEL SLICE MAKES 16–20 V Some of my mates are vegan or lactose intolerant, so I wanted to create a version of everyone’s favourite treat that they could enjoy. While I always believe in options, there is no substitute for the tinned sweetened condensed coconut milk in this recipe – replacing it may change the structure of the caramel and cause it to curdle. 1 Preheat the oven to 180°C (350°F) fan-forced. Grease a 20cm (8 inch) square cake tin, 6cm (2½inches) deep, and line with baking paper so that the paper creates a collar around 5cm (2inches) higher than the cake tin – this will help you lift the slice out later. 2 Add all the ingredients and 1 tablespoon water to a food processor and blitz until combined. The mixture should stick together when it is pinched between two fingers. Add a little more water if the mixture is too crumbly or more flour if it’s too soft. 3 Firmly press the base mixture into the tin. Bake for 10minutes, or until slightly golden. 1 Place all the ingredients into a saucepan and heat over medium– high heat. Simmer, stirring constantly, for 15 minutes, or until the caramel is a deep golden brown colour and has reached 120°C (235°F) on a candy thermometer. If you are unsure, just cook the caramel until thickened and whisk to emulsify any split oil back into the caramel. 2 Pour the caramel into the tin and set aside in the refrigerator for at least 2hours, or until the caramel is firm to the touch. CHEWY SHORTBREAD BASE 2cups (300g) plain (all-purpose) flour ½cup (45g) desiccated coconut cup (150g) vegan butter or margarine ½cup (60g) icing (confectioners’) sugar pinch sea salt CARAMEL FILLING 640g (1lb 7oz) tinned sweetened condensed coconut milk 280g (10oz) vegan butter or margarine ½cup (110g) firmly packed dark brown sugar 2teaspoons rice malt syrup 1teaspoon vanilla bean paste 1 Put the chocolate and coconut oil in a clean, dry, heatproof bowl over a saucepan of just-simmering water (the water should not touch the base of the bowl). Gently stir with a silicone spatula until melted. Pour the melted chocolate on top of the caramel layer and return the slice to the refrigerator to set. 2 To serve, pull the baking paper up to remove the slice from the tin. Use a sharp knife to cut it into squares or rectangles. CHOCOLATE TOPPING 210g (7½oz) vegan chocolate, roughly chopped 3tablespoons (45g) coconut oil, melted, or unflavoured vegetable oil 84 B AKE M Y D AY BakeMyDay_final pages_V2 SI_BB SI.indd 849/5/22 10:33 am Bake My Day TXT 22-05-23BlackYellowMagentaCyan p84Next >