A deliciously Wonkarific Willy Wonka party!

So…it’s been a while. I apologise for the lack of posting so far this year, it has been a busy one. Anyway, last week was my sister’s birthday party, and there is always a fun theme for her parties. You may remember the Wonderful Wizard of Oz party, from two years ago. Being the lover of all things sweet, I was obviously very excited about this year’s theme!


photo 2-1

I had been planning the cake for quite some time, and I was really happy with how it came together. It was my first ever tiered cake, and it wasn’t as scary as I thought it would be! I had envisioned the bottom tier being squashed from the pressure and my lack of experience, but I was lucky. The cake was inspired by the work of the one and only Katherine Sabbath, who you should totally check out. The bottom tier was a 6 layer rainbow cake – similar to this one from a few years back, filled with nerds and popping candy, and covered in sour watermelon buttercream, with white chocolate pink neon ganache drip. The top tier was a chocolate raspberry mud cake filled with dark chocolate ganache, covered in vanilla bean buttercream, with a white chocolate neon green drip. I got my hands on everything Wonka I could find, and smattered it on the cakes as nicely as I could!

 photo 3

Other bits and pieces I created for the party included Redskin Macaron lollipops (you can find the recipe for these here), Chocolate covered Oreos with popping candy (these were the kids fave!), and chocolate sprinkle spoons with nerds.

photo 1

photo 1-1 photo 2-1


It was a really fun day, and such a great theme for a kid’s party. Shout out to my Mum who did such an amazing job setting up, and making all the decorations :)

photo 3

Fingers crossed for another post soon, but until then, follow me on Instagram – @whiskitforabiscuit

Cappuccino Naked Layer Cake with Chocolate Ganache

These naked cakes seem to be on trend at the moment! I really enjoyed making this cake, and I really like the combination of the rustic buttercream around the cake, and the rosettes and pool of chocolate ganache on top. This cake was made for my Mum’s birthday, as she loves coffee and chocolate. So, this flavour was a no-brainer!


 I used the trusted vanilla cupcake recipe for this cake, as it converts quite well into a round cake, too. I tried to get a good quality coffee flavour into the buttercream by using real espresso shots, and this worked really well. I also used dark chocolate ganache in the middle of the layers as well as on the top. It was a nice addition and it cut through the creaminess of the buttercream, and really, who doesn’t love ganache?!


 Vanilla Cakes:

  • 200g butter, chopped and softened
  • 1 1/2 cups caster (white) sugar
  • 2 tsp vanilla bean paste/natural extract
  • 4 eggs
  • 2 3/4 cups self-raising flour
  • 1 cup milk

Line two 22cm round springform cake tins with baking paper. Preheat oven to 180c. Beat butter, sugar and  vanilla bean paste until pale and creamy. Add the eggs, one at a time, until each is well combined. Add the flour and milk gradually, in alternating batches. Stir with a wooden spoon to combine after each addition. Ensure you begin and finish with flour. Divide mixture evenly between the two prepared cake tins. Bake in preheated oven for approximately 30-40 minutes, or until a skewer is inserted and comes out clean. I had a bit of a problem with my cakes taking a while to cook in the middle, and one of them sunk quite a bit after I had taken it out of the oven. If you find this starting to happen in the few minutes after you have taken the cake/s out, place them back in, and lower the oven temperature if the edges of the cake are cooked. You don’t want dry edges and a  raw middle. Yuk! Once cakes have cooked, leave them to cool completely in tins. Release gently from tins once cool. If you are not assembling the cakes immediately, wrap them tightly in cling wrap and place in the fridge until ready to assemble. I prefer to assemble cakes cold, especially this one, because you will need to carve the tops. Always bring cake down to room temperature to serve and eat. :)

Dark Chocolate Ganache:

  •  250g good quality chocolate chips, or dark chocolate, chopped
  • 1/3 cup thickened cream

Combine chocolate and cream together in a medium saucepan, and cook over a low-medium heat, stirring, until melted and smooth. Pour into a heatproof bowl, and leave until set. If you are not using ganache on the same day, refrigerate, and slightly warm in the microwave to use.

Espresso Buttercream:

  • 400g butter, chopped and softened (I prefer to use salted butter when making buttercream)
  • 3 1/2 cups icing sugar mixture
  • 1 tsp vanilla bean paste/natural extract
  • 30ml espresso coffee (try to use real espresso if you can. If it is not possible, use a good instant coffee powder with 30ml boiling water

Beat butter and vanilla until pale and creamy. Gradually add the sugar and coffee and beat until well combined. With the sugar and coffee, you don’t have to stick to these quantities if they are not to your taste. Taste as you go and add what you are happy with.



Place one vanilla cake on the stand or board which you will present on. Using a serrated bread knife, gently cut the top of the cake, horizontally, until you have created an even top. Using a palette knife or a spatula, generously spread approximately 2/3 cup of buttercream over the top of the first cake. Then, using a tablespoon, spoon approximately 2-3 tablespoons of dark chocolate ganache on top of the buttercream and push out toward the edges of the cake, taking care not to mix the two – you want the ganache on top of the buttercream. Place the second cake on top of the first, and again, gently cut across it to create an even top, and spread with the buttercream only. After this, using your palette knife or spatula again, gently coat the outside of the cake with buttercream, taking care to gently scrape the edges, creating a smooth, naked cake appearance. Then, place approximately 2 1/2 cups of buttercream into a large piping bag fitted with a large, star nozzle. Pipe rosettes or swirls around the edges of the cake, and lightly dust with cocoa powder. Spoon 1/2 cup of dark chocolate ganache into the middle of the cake, and gently spread out to the rosettes if you need to. As mentioned earlier, always bring cake down to room temperature to eat. Serve, and enjoy!


Happy Baking!

Chocolate Mudcake Layers, with Red Wine Ganache, Fresh Cherries and Hazelnut Praline

Happy New Year to you! I am back with a bang – with this bee-yoo-tiful chocolate mud cake with all the bells and whistles! I hope you all had a wonderful Christmas and New Year, and enjoyed the break with your loved ones. I know I certainly did, and am feeling refreshed and ready to attack 2015 head on!

I must say, I am super proud of this cake. I knew exactly what I wanted it to look like, and I had all the flavours imagined in my mind. It turned out perfectly, and it was really delicious, if I say so myself. This cake was inspired by the fantastically awesome Katherine Sabbath. If you don’t know who she is, pretty please check out her Instagram – you will be amazed!
The thing I loved most about this cake, apart from how it looked, was the combination of the dark chocolate red wine ganache, and the fresh cherries. The richness of the chocolate and the red wine together, with the hit of the juicy fresh cherries, full of flavour, was downright damned delicious. The cherries here in Australia at the moment are so yummy, and so cheap! Yay for Summer! If only it lasted all year long.
Chocolate Mud Cake Layers: (recipe by Janelle Bloom)
Makes 4 x 23cm layers
  • 400g butter
  • 200g good quality dark chocolate, chopped
  • 1/2 cup water
  • 1/2 cup good quality cocoa
  • 2 tbs good quality drinking chocolate or instant coffee powder, or 1 tbs of each if you want
  • 1 tsp vanilla bean paste/natural extract
  • 2 cups caster (white) sugar
  • 6 eggs, at room temperature
  • 1 1/2 cups self-raising flour, sifted
  • Approximately 500g fresh cherries, stones removed and halved
  • Approximately 30 fresh cherries, with stems (I used a 695g bag altogether, and it was just enough)

Preheat oven to 160c. Line 23cm springform cake tins with baking paper. I had two tins, therefore had to repeat the process.

In a medium saucepan, combine butter, chocolate, water, cocoa, drinking chocolate and/or coffee powder and vanilla. Cook over a medium heat, stirring constantly, until melted and smooth. Remove from heat, and set aside for 10 minutes or until lukewarm.

In the meantime, beat eggs and sugar together in a stand mixer, on medium speed, until pale and creamy. Stream the chocolate mixture down the side of the stand mixer to incorporate into egg mixture. Beat until well combined. Stop the mixer, and add the flour. Beat again until well combined and smooth.

Weigh mixture into four even portions (I did this with digitial scales), to ensure even layers. Pour mixture into prepared tins. Bake for 25 minutes in preheated oven, or until a skewer is inserted, and comes out clean. Repeat process, depending on how many cake tins you have.

Cool cakes for 15-20 minutes in tins, and transfer to a wire rack. If not using immediately, wrap tightly with cling film once cakes are completely cool, and refrigerate. Bring down to room temperature to assemble and eat.

Dark Chocolate and Red Wine Ganache:

  • 500g good quality dark chocolate, chopped
  • 2/3 cup thickened cream
  • 1/2 cup red wine, I used Shiraz

Place chocolate and cream in a medium saucepan, and cook, over a medium heat, stirring, until melted and smooth. Remove from heat, and slowly add red wine. Stir until well combined and mixture is thick (wine will hang at the top of the mixture, but keep stirring, as it may take a couple of minutes for it to be mixed in properly). Pour ganache into a heatproof bowl, cover in cling film, and refrigerate. If using ganache that day, you will need to wait until it is set to use it. It may be a good idea to make the ganache first. If using the next day, you will need to slightly warm ganache in the microwave, for 10 seconds only.

FYI – for best results, beat your ganache in the stand mixer before piping, especially if it has been in the fridge overnight and has been warmed in the microwave. It will make the ganache nice and fluffy, and will be much easier to pipe.

Hazelnut Praline:

  • 1 cup caster (white) sugar
  • 3 tbs water
  • 1/2 cup hazelnuts, roughly chopped

Line an oven tray with non-stick baking paper. Arrange hazelnuts neatly on the tray. Place sugar and water in a medium saucepan, and cook, on a low-medium heat, until sugar has completely dissolved. Then, turn heat up to high, and cook, stirring occasionally, until sugar mixture turns a deep golden colour. Pour sugar mixture over the hazelnuts, and leave to set and cool, which will take approximately 30 minutes. If not using praline immediately, break into pieces and store in an air-tight container, in the freezer. This will prevent the praline from becoming sticky.




Spoon mixed ganache into a piping bag with a wide, round nozzle. Place one mud cake on a stand, board or plate. Pipe one round of ganache in the centre of the cake. Place cherries, cut side down, around ganache. Repeat process around the cherries with the ganache, and repeat again. It should go: ganache, cherries, ganache, cherries, ganache (see photo below). Repeat with the second and third layers of mud cake. For the final layer, the top of the cake, do the exact same thing with the ganache, but instead, place the whole cherries on this layer. In addition, place whole cherries on top of the ganache rounds on the edge, just to give the cake a bit more height. Trim the ends of the cherry stems if they are brown, with a pair of kitchen scissors. Arrange praline as desired. ENJOY! :)


This cake was made for my Dad and Nanna’s birthdays, and to see their faces light up when they saw this cake was wonderful, and then again when they tasted it. It really was a labour of love. I hope I get the opportunity to make this special cake again soon.


Until next time…x

Follow @whiskitforabiscuit on Instagram here.

Pomegranate, Salted Caramel and White Chocolate Pan Cookie

Delicious. Is just what this delightful pan cookie was. I have been wanting to make one of these for a while now, and it certainly did not disappoint. Crispy on the outside, soft and gooey on the inside, plus the addition of creamy salted caramel = YUM!


 The combination of the sweet white chocolate, salty caramel, and the fresh little pops of the pomegranate seeds were a really great mix together. However, I also made smaller cookies on their own, which were delicious, but very, very soft, due to the amount of salted caramel I added! This combination is perfect for a pan cookie, topped with more pomegranate and some ice cream. Plus, these are so easy to make, and are a great dessert to share, or not to share ;)


 Pomegranate, Salted Caramel and White Chocolate Pan Cookie: 

Makes 1 pan cookie, and approximately 12 smaller cookies. You could halve this recipe for the pan cookie only.

  • 125g butter, chopped and softened, not melted
  • 1/2 cup brown sugar, tightly packed
  • 1/2 cup castor (white) sugar
  • ½ tsp vanilla bean paste/natural extract
  • 1 egg
  • 1 3/4  cup self-raising flour
  • Pinch of sea salt
  • 250g good quality white choc chips
  • 2 tbs salted caramel (I used a homemade one, but you could also use Dulce de Leche, Nestle Top ‘N’ Fill Caramel)
  • Seeds of ½ a pomegranate

Preheat the oven to 160c. Grease a small non-stick pan (I used a 17cm pan) with butter, and set aside. Beat the butter and sugar together until pale and creamy, approximately 3-4 minutes. Add the vanilla, and the eggs, one at a time until well combined. Stir in the flour with a wooden spoon, until completely mixed. Add the chocolate, salted caramel and pomegranate seeds, and mix well. Spoon mixture into prepared pan, filling it to the top, and smooth over mixture with a spoon. Place in pre-heated oven, and bake for 15-20 minutes, or until golden. Let cool for 5 minutes, and top with more pomegranate seeds and ice cream. Enjoy!


FYI – you could easily use a bigger or smaller pan for this recipe, you would just need to adjust the cooking time, and keep an eye out for when the cookie is golden, or to your liking :) Also, sorry for the crappy photos. I had to quickly snap away before the sun went down!


Halloween Spooky Spider Chocolate Oreos

Can you believe it’s Halloween already?! I’m a little bit excited about this, as it means it’s getting nice and close to the best time of year – Christmas! Halloween is not really a huge deal in Australia, although it seems to have become more popular in recent years. This is only the second post I’ve ever done on Halloween, and I’m definitely looking forward to doing more. There are some pretty cool baking ideas I found on Pinterest for Halloween. People are so creative. These Oreos, however, are probably not the most creative. They are, in fact, very easy to make and insanely delicious.



I am a little bit obsessed with chocolate covered Oreos at the moment. I see stacks of them on Instagram, and some people make them look  like the most amazing little morsels of sparkly treasure, and you would never know that a humble Oreo biscuit was nestled inside. I have officially been inspired. Yum.


So, why not cover an Oreo with a totally justifiable amount of chocolate, and then whack another Oreo on top? Just as well I could turn them into spiders, and that it’s coincidentally the week of Halloween!


My chocolate piping skills are very obviously flawed! I can’t say I have really ever piped melted chocolate before, and it’s really not the easiest thing to do. The designs on these Oreos definitely could have been cleaner, but I don’t mind too much as the taste totally makes up for it! There is no recipe for these Oreos, it’s pretty self explanatory. A little bit of chocolate in the mould, the Oreo, and more chocolate. You just have to have the right moulds (I got mine from Baking Pleasures).

These Oreos are awesome. They are quick and easy to make, a great idea for cooking with kids and super versatiile – you can make them any colour and design them however you wish, and best of all, they are super delicious.

Happy Halloweeeeeeeeeeen!


Top Deck Mini Cupcakes

It’s been a busy few weeks. I have been popping cupcakes out of my kitchen like no tomorrow! So, here, I present to you, Top Deck Mini Cupcakes. White Chocolate, and Dark Chocolate. It’s that simple.


 These cupcakes are super easy to make, and are very delicious. I used the extremely trustworthy chocolate cupcake recipe that never lets me down, and my own white chocolate ganache to top them with. White Chocolate ganache is something I have always struggled to make. I find it is always runny, and I usually have to add a truckload of butter before it becomes somewhat of a pipe-able consistency. Nevertheless, it was yum!


Chocolate Cupcakes:  (from Taste.com.au) 

Makes approx. 55 mini cupcakes

  • 100g good quality dark chocolate, chopped
  • 1 cup water
  • 125g butter, chopped and softened, not melted
  • 1 1/4 cups brown sugar
  • 3 eggs
  • 1 1/2 cups self raising flour
  • 1/2 cup plain flour
  • 1/4 cup cocoa

Line trays with cupcake cases, and preheat oven to 160c, fan forced (170c regular). Place the chocolate and water together in a small saucepan, and place over a low heat, stirring with a metal spoon until chocolate is melted and mixture is smooth. Set aside. Beat butter and sugar together until pale and creamy, approximately 3-4 minutes. Add eggs, one at a time, and mix until each is well combined. Place flours and cocoa in a separate bowl, and stir to combine. Add the flour mixture to the butter, sugar and egg mixture and stir with a wooden spoon. Once combined, add the melted chocolate mixture and continue to stir with a wooden spoon until mixed. If the mixture is a little runny, leave it to settle for 10 minutes or so. Spoon mixture into cupcake cases, and bake for 15-18 minutes in preheated oven until cooked, or until a skewer comes out of the cake clean. Leave in trays to cool for 5 minutes, and transfer to a wire rack.


 White Chocolate Ganache:

As I mentioned earlier, this is certainly not a perfect recipe. It took a lot of trial and error before I was happy with the taste and consistency. I would recommend making the white chocolate and cream mixture at least a few hours before, or even the day before.


  • 300g good quality white chocolate, chopped
  • 1/3 cup thickened cream
  • 300g butter, softened, not melted

Place the white chocolate and the cream into a small saucepan, and stir with a metal spoon, over a low heat, until melted and smooth. Pour mixture into a heat proof bowl, and place in refrigerator. Beat butter until pale and creamy. Depending on the consistency, you may need to put the white chocolate and cream mixture in the microwave for 10-15 seconds. Gradually add the mixture to the butter, and beat until combined.


Spoon the ganache into a piping bag fitted with a small nozzle of your choice. Pipe ganache onto mini cupcakes. To store, place cupcakes in an airtight container, in a cool, dry place. Cupcakes will last approximately 2-3 days. Enjoy!

Vanilla Bean and Raspberry Melting Moments

Melting moments are one of my favourite biscuits to make, and one of my favourite doughs to eat! (Let’s face it, there aren’t many doughs that I wouldn’t eat!) They are so yummy, and this version takes the usual melting moments up a notch, with delicious homemade raspberry jam and vanilla buttercream.


This recipe was featured on Masterchef Australia 2 years ago (I think?!), and won contestant Julia a challenge. I have been wanting to make these for a long time, like many others things, but I am very glad I finally did. They really are delicious and were certainly worth the wait! Yum! I will most definitely be making these little gems again.


Vanilla Bean and Raspberry Melting Moments: (recipe by Julia Taylor on Masterchef Australia)

I doubled the original recipe, as it said it would only make 5 sandwiched biscuits. I ended up with about 25 with a double batch, although I did try and make them small.


  • 360g unsalted butter, chopped and softened
  • 120g icing (confectioner’s) sugar
  • 120g custard powder
  • 1 tbs baking powder
  • 360g plain (all-purpose) flour

Preheat a fan forced oven to 180c. Line 2 oven trays with non-stick baking paper. Beat the butter until pale and creamy, about 2-4 minutes. Add the sugar and custard powder, and stir with wooden spoon until well combined. Add the flour and the baking powder to the dough, and stir with a wooden spoon until mixed well. Roll small ball of dough, and place them on the pre-lined oven trays. Press fork lightly onto dough, to leave an indent. Bake for approximately 12 minutes or until very slightly golden. Let biscuits cool on trays, then transfer to wire racks.

Raspberry Jam:

  • 200g fresh or frozen raspberries
  • 150g caster (white) sugar
  • Juice of 1/2 lemon
  • Tbs cold water
  • 1/2 tsp powdered gelatin

Place raspberries, sugar and lemon juice in a medium saucepan, and cook on low-medium heat for about 20-30 minutes, or until thickened. Remove from heat. Place water and gelatin together in a small bowl, and mix until combined. Stir into jam, and place in heatproof bowl, in the fridge, to cool.

Vanilla Bean Buttercream:

  • 250g butter, chopped and softened
  • 1 cup icing (confectioner’s) sugar
  • 2 tsp vanilla bean paste/natural extract

Beat butter until pale and creamy, 2-4 minutes. Beat in vanilla bean paste. Gradually add the icing sugar and beat until all well combined. Spoon buttercream into a piping bag fitted with a medium star nozzle.


To assemble:

Place likely pairs of biscuits, facing upwards, next to each other. On one biscuit spoon a small amount of the raspberry jam, and on the other biscuit, pipe a swirl of buttercream. Gently sandwich together. Be sure not to use too much jam as it will just drip out when you press the biscuits together. Biscuits are stored best in an airtight container, in a cool, dry place. FYI – they are also best made the day before, as both the jam and buttercream will set, and the flavour will develop also.


Happy Baking! :)