Semester 2 2016 welcome event


When? 10am – 12pm, Wednesday 3 August 2016

Where? Training Room 2, Level 3, Union House, University of Melbourne

Join us for our first meeting of Semester 2 with a chocolate theme! As per our usual meetings, members are encouraged to bake cakes/biscuits/anything at home and bring said goods for consumption to our meeting.

You don’t have to make anything to attend, but we do encourage anyone who would like to bring something along and share. Our theme for the first week is tahe all-time favourite of chocolate!

Please note: if you do bake something, it would be very helpful if you could bring along a note of some sort listing the ingredients so that we can avoid issues with allergies and other dietary requirements/preferences.


SWOTVAC Cake Break

Brunetti's cakeWhere? Brunetti’s Cake, Lygon Street, Carlton

When? Thursday 2 June, from 12pm

For just $5 join us at Brunetti on Lygon St to eat and drink away your stress before you cram 12 weeks worth of lecture material in one week.

A selection of small cakes will be provided along with a hot drink of your choice.

We will meet at Brunetti’s and get started at 12pm.

Here is the link to secure your seat at this sweet event:

April 2016 newsletter is out!

If you are on our mailing list/a club member, you should have just received our latest email newsletter!

There’s lots of useful information inside, including upcoming CAKE events and external baking classes.

If you’re having trouble reading it or would like to have a look, you can also see it on our website here:

You can also view all past newsletter editions.

Happy reading!

March 2016 newsletter is out!

If you are on our mailing list/a club member, you should have just received our latest email newsletter!

There’s lots of useful information inside, including upcoming CAKE events and external baking classes.

If you’re having trouble reading it or would like to have a look, you can also see it on our website here:

You can also view all past newsletter editions.

Happy reading!

Matcha Cheesecake

So lots of you were asking about Diana’s cheesecake – here is the recipe!

(Cake Base)
100g Digestive Biscuits
30g Unsalted Butter, melted

(Cheesecake Filling)
580g Cream Cheese, softened at room temperature
80g Granulated Sugar
3 Eggs
80ml Whipping Cream
1tsp Pure Vanilla Extract
2tsp All-Purpose Flour
4Tbsp Uji Matcha Powder
Some Hot Water


  1. Place digestive biscuits/graham cracker in a ziplock bag, crush into crumbs with your hand/bowl. Mix in melted butter.
  2. Pour crumbs into a 6-inch springform pan, and press with the back of a spoon to form a firmly packed crust.
  3. Grease the side of the pan with melted butter.
  4. Makes Match Filling. Preheat oven to 170C.
  5. Add 3tsp hot water to matcha powder to form a thick paste, the exact amount will depend of brand of matcha powder.
  6. Beat softened cream cheese in a large bowl till it is smooth and creamy, then add in granulated sugar and mix on medium-high speed for a few minutes.
  7. Crack eggs into separate bowls and mix them in one by one. Do not over beat as it will cause the cheesecake to crack.
  8. Mix in whipping cream.
  9. Add in vanilla extract. (Optional but recommended)
  10. Sprinkle all-purpose flour on top and give it a quick stir.
  11. Add in matcha paste and mix till well incorporated.
  12. Wrap bottom of sprinform pan with aluminium foil.
  13. Pour cheesecake mixture into your springform pan, smooth out with a spatula and bang on the counter a few times.
  14. Place into a deep baking tray and fill with hot water (this keeps
  15. Bake for 15 minutes. Lower oven temperature to 120C, cover cake with baking sheet/aluminium foil and continue to bake for 60-75 minutes.
  16. Carefully remove cheesecake from oven, it should have a wobbly centre.
  17. Let it cool completely then refrigerate for at least 10 hours (preferably overnight).
  18. Remove cake from springform pan. Run spatula under hot water, wipe off the water then use it to smooth out the sides of the cheesecake. (Tip: Dip your knife into hot water as well before cutting any cheesecakes/icecream cakes!)


Welcome to 2016 Tea Party


Where: Graham Cornish Room A, 2nd Floor, Union House

When: Tuesday 1 March 2016, 12pm



What sweeter way to begin the new academic year than a good ‘ol party?

But not just any ordinary party. We’re talking enticing cakes and baked goods with a boastful range of interesting teas serving as the ideal accompaniments to your indulgent treats.

So make sure to make your way down to Graham Cornish Room A on the second floor of Union House for a perfect opportunity to make some new friends! We hope to see many new faces keen to engage in deep striking conversations over cake and tea.


Apple and Cinnamon Muffins

Yields 12 cupcakes


  • 2 cups plain flour (plus 2 teaspoons for apple coating)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 3 teaspoons ground cinnamon (plus ½ teaspoon for apple coating)
  • 2 cups diced & peeled apples (preferably granny smith, but any will do)
  • 110g unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

(Ingredients for topping)

  • 60g unsalted butter, melted
  • ¼ cup granulated sugar
  • ¼ cup ground cinnamon


  1. Preheat oven to 180 degrees C. Line a cupcake tin with baking cups.
  2. In a medium bowl, sift together flour, baking powder, salt and cinnamon. Set aside.
  3. In a separate bowl, toss together diced apples and 2 teaspoons of flour to coat apples. Set aside.
  4. In a large mixing bowl, cream together the butter and sugar. Add eggs, one at a time, mixing well between each addition. Add vanilla.
  5. Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in diced apples. Then scoop mixture into prepared muffin tins, filling about to about ¾ full. Baking until a skewer inserted in the middle comes out clean, about 20-25 minutes.
  6. While the muffins are baking, prepare the topping by melting the butter and cooling it slightly. Pour the butter into a separate wide bowl easy for dipping tops of muffins. Mix together granulated sugar and cinnamon in a separate bowl and set aside.
  7. Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and dip first in the melted butter and then into the cinnamon sugar mixture. Place onto wire rack to cool.

CAKE in 2016

Hi everyone and welcome to 2016!

CAKE is still very much alive and kicking, and we’ll be seeing you all (hopefully) at our O-Week stall on Thursday 25th February from 11am – 3pm on South Lawn.

There are plenty of other things to do on the day, but make sure that you stop by the CAKE stall and sign up for the new year. For previous members, please note that we can’t carry over members from last year and you will need to sign up again.

There will be baked goods for consumption, so make sure you’re there.

Membership is, as always, just $3 for the whole year.

See you all soon!

A delectable 2015?

Looks like we kicked off 2015 with a bang! We would like to give a big welcome to all our lovely new members (as well as faithful old members!) who signed up during O-week or at the first meeting. We hope that you guys will have a bunch of fun during our meetings and excursions, and that you get to display your creativity for food through our theme-based events!

It took us (aka the committee) a long time to decide on a theme for the very first meeting; but eventually we went with one that embraced different varieties of sweet things – your favourite desserts! The attendance was well received – plenty of members showed up, along with others who also wanted to join. Once again, we have decided to purchase a delicious assortment of treats from Brunetti’s – an old favourite of ours, which was well complemented with additional treats that members have baked, including a velvety smooth chocolate tart, adorable spoon cookies, and dark cocoa & honey cake truffles! Here are some snapshots from the meeting:

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Everyone seemed to have had a great time, and we hope that this is only the beginning to a wonderful year for CAKE with more events!