Mel's Bakery & Cakery

25/04/2023

https://www.bestrecipes.com.au/recipes/quick-easy-anzac-biscuits-recipe/jloz2cs4

ANZAC biscuits deserve to be lauded for their taste alone, let alone for what they have come to represent. For these biscuits are a symbol of remembrance, courage and unity. Coconutty, buttery and with the molasses-y flavour of brown sugar, these melt and mix biscuits elevate the humble oat to giddy

18/08/2022

Macaron obsessed. Posting here because I’m sure my friends on my personal page will be getting sick of me sharing my mac pics 🫣
This is my 4th batch in the past few weeks. Trying to perfect the art of this finicky biscuit. They’ve always intimidated me but my mind won’t move on until I get it right.
These ones are biscoff cheesecake flavour, and in my opinion my best yet! Will post the rest of the attempts in the comments 😆
Note; I’m not taking on any orders, just doing what makes me happy 👩🏻‍🍳🎂🍰🧁🍬

19/05/2022

Loaded Cherry ripe chocolate cake for my dads 60th birthday a few weeks ago!

17/01/2022

Sweet 16 birthday cake I made over the weekend 🖤🤍🖤🤍

17/10/2021

My Grandma and Grandads 60th wedding anniversary cake. I’m grateful we got to celebrate with them last night. What a fantastic milestone.
Cake is traditional fruitcake with marzipan and fondant. 🥂💕

06/10/2021

Chase is the only one of my children that request a fondant cake every bloody year 😂
I was time poor this week so outsourced the 3 fondant toppers (Easy as cake, Aspley).
Happy 11th birthday Chase 🥰

09/12/2020

18/08/2020

Kate’s 18th Birthday cake, simple vanilla sponge with Swiss meringue buttercream!

18/11/2019

Some more unicorn cuppies made on Saturday!

19/10/2019

I created this pretty yummo recipe that I’d love to share! And yep I used a packet cake mix lol

Lemon Blueberry pudding

cake:
Woolworths cake mix
2 eggs
160ml Milk
40g Butter
1tsp lemon flavouring
125g fresh blueberries

Place all ingredients in a bowl except blueberries and mix on high for 3 minutes. Stir through the blueberries then bake in a tin at 170 degrees until cooked. Cool for 10 minutes. While it’s cooking prepare lemon filling.

Lemon filling
1 tin condensed milk
3/4 cup white choc chips
1 pk lemon jelly
1/3 cup boiling water

Place condensed milk and white choc chips in a microwave safe bowl and microwave for 1 minute. Mix the jelly and water then combine with the condensed milk mixture. Poke holes all over the cake with the bottom of a wooden spoon then pour over the lemon mixture. Cool completely in fridge.

Blueberry compote
230g blueberries
2 Tbsp caster sugar
1 Tbsp lemon juice
1 tsp cornflour
2 tsp water

Place blueberries, sugar and lemon juice in a saucepan and simmer for around 8 minutes. Mix the cornflour and water then add to the blueberry mixture. Stir for a further minute then remove to cool.

Spread Philadelphia lemon icing over the cooled cake then place the blueberry compote on top of the icing.
Keep refrigerated until serving. I like to take it out of the fridge an hour before serving purely because I don’t like cold cake 😉 enjoy!