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: http://swotvaccakebreak.getqpay.com/

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: http://eepurl.com/b3E8BH

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!

Ingredients:
(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

Method

  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!)

Source: http://peachybunnymel.com/2015/04/14/teakha-matcha-cheesecake/

Welcome to 2016 Tea Party

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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.

 

Week 12 Chocolate Meetup

This was our last meeting during the teaching period at university – The C.A.K.E. committee decided to hold a fabulous, exciting event for the last time in the semester. The theme for the event was…well, you guessed it: CHOCOLATE!

To make the event extra special, we have decided that on top of the wonderful bakes that our members usually bring, we would also purchase several cakes from Brunetti (aka that notorious dessert cafe, that tempts you every time you walk past) as well as the newly introduced vegetarian restaurant Mantra Lounge, to accommodate the health needs of more members and make sure they have their cake and eat it too! They were a big hit, along with several other heavenly chocolate treats that some members have brought along.

We’d like to thank everyone who attended the meeting, for making it one of the most memorable events to date!

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Delightful cakes baked by our beloved members:

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Tim Tam Chocolate Brownie
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Freddo, Mars Bars, Chocolate, Sultanas Cream Cheesecake with Walnut Base.. In short, Sinful Chocolate Cheesecake
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Moist and Chocolatey Brownie. Simple but Yum!
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Cocoa Cake with Chocolate Buttercream Frosting
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Giant Chocolate Chip Cookie! Who can say no to cookie?! (Renee, you’re pretty great.)

Brunetti’s Chocolate Cakes bought by the committee. They are definitely notorious for a reason – those were delicious! 20141021_121553  20141021_121633

Below is the raw vanilla & chocolate cheesecake we’ve purchased from Mantra Lounge. It wasn’t disappointing at all despite the lack of dairy and gluten – perfect for meeting several dietary health requirements. The texture was extremely creamy!  20141021_121642

Once again, thanks to all of our members that have spent their time attending our last event for the semester! We hope that everyone enjoyed the wonderful afternoon and went home with a satisfying sweet tooth!

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Mmm Chocolate Cake

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Hey  everyone, so this is the cake I made for the Welcome Back event this semester. I pretty much just used what I had in my baking friendly home and it wasn’t too hard to whip up quickly.

INGREDIENTS

Chocolate cake

190g dark chocolate

125g soft unsalted butter

125g dark brown sugar

2 egg yolks

40g almond meal

2 egg whites

40g caster sugar

And the chocolate ganache is at the bottom of the page.

METHOD

Preheat oven to 170 degrees Celsius. Line a 20cm cake tin with baking paper. (I actually buttered the sides of the tin and let me tell you, bad mistake. I almost tore my whole cake apart as I was taking it out of the tin. So I recommend baking paper)

Chocolate cake

1. Finely chop up the chocolate & set aside. This took me ages, but I was watching Masterchef at the same time 🙂

2. Beat the unsalted butter until smooth in another bowl.

3. Add the dark brown sugar into the butter & beat until creamy.

4. Blend in the egg yolks, then chopped chocolate and almond meal. Set the mixture aside.

5. In a separate bowl, whisk the egg whites until it forms soft peaks. Then add in little amounts of sugar at a time while still whisking until all the sugar is used and stiff peaks form.

6. Whisk 1/3 of the egg white mixture into the chocolate mixture to lighten it. Then carefully fold in the rest of the egg white mixture in 2 separate batches. Don’t worry if the batter looks lumpy, so did mine.

7. Pour the batter into the cake tin & bake for ~40mins or until a knife (or in my case a chopstick) comes out clean. Be careful not to over bake the cake or it will become dry. And no one likes dry cake.

8. Let it cool for at least 2 hours before turning the cake out onto a rack. The top of the cake may appear lumpy due to the chopped chocolate. You can choose to either cut the top off to even it out. Or do what I did and turn the cake upside down to leave a brilliantly smooth surface to put the ganache on.

Chocolate ganache

200g dark chocolate

200g full cream

When making ganache, I usually stick by the rule 1 part cream to 1 part dark chocolate.

Chop the chocolate into pieces (the smaller they are, the easier to melt) & put in a mixing bowl.

Then heated up my cream in a saucepan until a bit of steam starts coming off it. Pour the hot cream into the chocolate and whisk quickly until all the chocolate has mixed smoothly into the cream.

Let it cool to room temperature, or if you’re impatient like me, pop it in the fridge and just check on it every so often until it reaches the thickness you want to spread it on the cake.

Then just decorate with melted white chocolate and voila!