News & Recipes

Utility Cake Mix

Posted by on September 12, 2016 in Recipes | 0 comments

Laucke Utility Cake Mix can be used for Fairy Cakes, Lamington/Jelly Cakes, Apple Cakes, Slab Cakes and Fruit Cake. The range of uses is only limited by the imagination. 200mls Warm Water, 100gm Egg (2 small eggs), 500gms Utility Cake Mix. Place all ingredients in a mixing bowl (Liquids first). Mix on low speed for 1 minute. Scrape down. Mix on high for 5 minutes, then medium for 1 minute. The baking temperature will vary from 180 degrees C. for larger blocks or slabs to 200 degrees C foe smaller cup cakes or round tins. (slightly less for fan forced ovens). HINTS. When depositing into tins you can get an excellent release and altered external appearance by dusting the greased tins with flour and shaking out the excess. Where dipping is required (such as lamingtons) freezing the cakes after cutting and prior to dipping will make the job much easier and reduce...

read more

Red Velvet Cake

Posted by on September 12, 2016 in Recipes | 0 comments

175g egg (2 large eggs), 270ml water, 1kg Bakels Red Velvet Cake Mix, 140g vegetable oil. Blend eggs, water & Red Velvet Cake Mix together on low speed for 1 minute. Scrape down, then blend on top speed for 2 minutes. Scrape down again. Commence blending on second speed while adding the vegetable oil. Mix for a total of 2 minutes (Do not over mix). Deposit mixture into a greased 21cm round tin and bake at 160 degrees C. for approx. 60 minutes. Alternatively halve the above recipe and deposit 550g of the mixture into a 18cm (7 inch) sponge tin and bake at 200 degrees C. for approx. 35 minutes. When cool cover with cream cheese icing. Cream Cheese Icing. 250g Cream cheese, at room temperature, 4 tablespoons icing sugar, 2 teaspoons grated lemon rind. Beat the sifted icing sugar and lemon rind into the cream cheese and spread over cake. This amount should be enough to ice the top of a 21cm round...

read more

“ALL IN” Muffin Mix

Posted by on September 12, 2016 in Recipes | 0 comments

500g “All in” Muffin Mix, 210mls Water. Place ingredients into a mixing bowl. Beat for 1 minute on low speed. Beat for 1 minute on medium speed. Deposit into standard muffin pans. Oven temperature approx. 220 degrees. Makes approx. 12 muffins. ALTERNATIVES Sultana Muffins. Mix batter as above, then add 225g Sultanas (Do not over-mix). Blueberry. Mix batter as above, then add 250g Blueberries (Do not over-mix). Apple Cinnamon. Mix batter as above, then add 250g diced apple and 7.5g Cinnamon (Do not over-mix). Sprinkle the top of the muffins with cinnamon sugar before baking. Choc Chip. Mix batter as above, then add 250g Choc. Chips (Do not...

read more

Laucke Scone Premix

Posted by on September 12, 2016 in Recipes | 0 comments

4 level cups Laucke Scone Mix, 1-1/2 cups water – Makes approx. 12 scones. 1. Mix the scone mix to a light, soft dough with the water. The dough will collect together. Continued mixing should result in the dough becoming smooth, with a creamy appearance. 2. Turn onto a lightly floured board and knead lightly. Allow the dough to sit for 5 minutes. 3. Pat out to approx. 3cm thickness and cut into shape. 4. Place on a floured tray. 5. Knead the remaining dough lightly for a second time, press out and cut as above. 1kg Scone Mix should make approx. 221 scones For sultana scones, use 1/2 cup sultanas (100g) to 1kg Scone Mix and proceed as above. The mixture is better to be slightly on the wetter side rather than drier. If necessary you can always add a little more of the Scone Mix. PANCAKES. For delicious pancakes, mix together 2 cups of Laucke Scone Mix with 2 cups of water. Makes approx. 15...

read more

Chocolate Royale Sponge

Posted by on July 20, 2016 in Recipes | 0 comments

SWISS ROLL Ingredients 420mls Water 400g Egg (4 – 5 large eggs) 1kg Bakels Chocolate Royale Sponge Mix Method Place all the above ingredients into a mixing bowl. Whisk together on low speed. Scrape down. Whisk on top speed for 8 minutes. Then whisk on medium speed for a further 2 minutes. Deposit mixture into a standard baking tray. Oven temperature 220 degrees C. SPONGE ROUNDS Halve the above ingredients & prepare mixture in the same manner. Deposit mixture into 2 x 18cm round cake tins. Oven temperature 190 degrees...

read more

Caramel Delite Mud Cake

Posted by on July 20, 2016 in Recipes | 0 comments

Ingredients 500g Caramel Flavoured Delite Cake Mix 2 small Eggs 130 ml Water (variable) 70g Canola Oil Method 1. Add the cake mix, eggs & water to a mixing bowl. 2.  Mix together for 1 minute on low speed. 3.  Scrape Down. 4.  Mix for a further 2 minutes on high speed. 5.  Add the Canola Oil & blend on low speed until the oil clears. 6.  Place into lightly greased & lined 6″ to 7″ cake tin. 7.  Bake at 200 degrees C. for 55 to 60 minutes. CARAMEL PUDDING Blend the above ingredients as per recipe. (Items 1 to 5) 6. Dispense approximately 60g of Caramel flavoured syrup into a lightly greased and lined pudding bowl. 7. Deposit the cake batter on top of the syrup. 8. Bake at 160 degrees C. for approx. 50-60 minutes, depending on the oven....

read more

Bakels Banana Bread

Posted by on July 20, 2016 in Recipes | 0 comments

Ingredients 800g Bakels Banana Bread Premix 265mls Water 70mls Canola Oil 300g Bananas Method Preheat oven to 160 degrees. Lightly grease & line a 780g loaf pan. Blend all of the above ingredients together for approximately 1 minute on low speed. Scrape down & continue mixing on low speed until the ingredients are just combined. Place into the prepared pan & bake for approximately 55 – 60 minutes or until a skewer inserted into the centre comes out clean. Slice once the bread is cool & serve as it is or...

read more

Brewers Yeast

Posted by on March 12, 2015 in Recipes | 0 comments

LACTATION COOKIES Prep time : approx. 15 minutes Oven temp: Preheat to 170C or 338F Makes approx. 14-16 cookies Ingredients 1 cup self raising wholemeal flour (if you have plain flour, add 1/2 tsp baking powder) 1/2 cup low fat butter (or organic, virgin coconut oil) 3/4 cup brown sugar (if wanting to reduce sugar try 1/2 cup) 2 tablespoons flaxseed meal (also known as Linseed meal) 1 egg 2-3 tablespoons of water 1 tablespoon vanilla (optional) 1 teaspoon cinnamon (optional) 1-2 tablespoons brewers yeast 1/2 teaspoon salt (use Himalayan mountain salt) 1 & 1/2 cups oats (get thicker cut oats if possible) Method In a large mixing bowl, cream the butter and sugar then add the egg and vanilla. Mix well. In a separate bowl, combine the flaxseed and water, let sit for a few minutes before adding to mix. Add the dry ingredients (apart from the oats and any additional ingredients) and mix well again. Finally, stir in the oats and your additional ingredients. Make the biscuits (use a desert spoon as a rough size guide) and place them onto a lightly greased or lined baking tray. Flatten a little or leave round. Bake for around 10-12 minutes depending on how well cooked/crunchy you like your...

read more

Ganache Topping

Posted by on September 21, 2014 in Recipes | 0 comments

GANACHE TOPPING 150ml Thickened Cream 300g Chocolate Heat cream to boiling point, DO NOT BOIL. Remove from heat and add chocolate and mix until smooth. Chill, beat until aerated and then spread over cake.

read more

Mississippi Mud Cake

Posted by on September 21, 2014 in Recipes | 0 comments

MISSISSIPPI MUD CAKE RECIPE 2 Eggs 130ml Water 500g Mud Cake/Muffin Mix 30g Dark Chocolate (melted) 70ml Oil 1 tablespoon Whiskey (optional) Blend first 3 ingredients on low speed for 1 minute. Blend on top speed for 2 minutes. Add cooled chocolate and oil and blend for 2 minutes on second speed. Do not over-mix. Pour into greased 6-7″ tin and bake at 160 degrees for approx. 60 minutes.

read more