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Restaurant charges diners $95 to slice up birthday cake

A restaurant in Italy has been slammed online after charging a group of diners a hefty cost to simply cut a birthday cake into slices. A family attended the high-end restaurant in the southern area of Arezzo to celebrate their mother's birthday, after they had asked the restaurant in advance if they could bring in an outside cake. After enjoying their meal, which came to a whopping €659 or $1,083 AUD, they were slapped with another fee of €58 or $95 to cut the cake and bring it to the table. Local news outlet <a href="https://corrierefiorentino.corriere.it/notizie/24_agosto_26/arezzo-ristorante-chiede-58-euro-solo-per-tagliare-la-torta-lo-scontrino-diventa-virale-e-il-gestore-quasi-si-scusa-267975fd-2227-4beb-9621-3bffb3aa4xlk.shtml" target="_blank" rel="nofollow noopener">Corriere Fiorentino</a> reported that the cost of slicing the cake was more than the cake itself. Two of the dinner guests shared the story of the expensive fee on a local Facebook page, claiming the restaurant said it is the rule of their establishment and they were required to pay it. The owner of the restaurant told the Italian media site, "We do not charge a cover charge and we mainly serve dishes of our own production, so we try to discourage those who bring things from outside." "If we consider that in Arezzo the average cover charge is 2.5 euros per person, there is not such a big difference," they said as they explained the group of diners was 13 people. "My restaurant has to pay for the waiter who serves at the table, the dishwasher and other related services. We have to recover them somehow." However, the owner did admit, "I wasn't there that evening and my employees were perhaps too fussy in managing the situation that had arisen, perhaps cutting the usual price a little or even not charging anything for the cake." "Better 50 euros less and people going home happy than this misunderstanding in which we are all damaged." Image credits: Corriere Fiorentino / Shutterstock

Travel Trouble

If anxiety is in my brain, why is my heart pounding? A psychiatrist explains the neuroscience and physiology of fear

<a href="https://theconversation.com/profiles/arash-javanbakht-416594">Arash Javanbakht</a>, <a href="https://theconversation.com/institutions/wayne-state-university-989">Wayne State University</a> Heart in your throat. Butterflies in your stomach. Bad gut feeling. These are all phrases many people use to describe fear and anxiety. You have likely felt anxiety inside your chest or stomach, and your brain usually doesn’t hurt when you’re scared. Many cultures tie cowardice and bravery more <a href="https://afosa.org/the-meaning-of-heart-qalb-in-quran/">to the heart</a> <a href="https://byustudies.byu.edu/article/bowels-of-mercy/">or the guts</a> than to the brain. But science has traditionally seen the brain as the birthplace and processing site of fear and anxiety. Then why and how do you feel these emotions in other parts of your body? I am a <a href="https://scholar.google.com/citations?user=UDytFmIAAAAJ&hl=en">psychiatrist and neuroscientist</a> who researches and treats fear and anxiety. In my book “<a href="https://rowman.com/ISBN/9781538170380/Afraid-Understanding-the-Purpose-of-Fear-and-Harnessing-the-Power-of-Anxiety">Afraid,</a>” I explain how fear works in the brain and the body and what too much anxiety does to the body. Research confirms that while emotions do originate in your brain, it’s your body that carries out the orders. <h2>Fear and the brain</h2> While your brain evolved to save you from a falling rock or speeding predator, the anxieties of modern life are often a lot more abstract. Fifty-thousand years ago, being rejected by your tribe could mean death, but not doing a great job on a public speech at school or at work doesn’t have the same consequences. Your brain, however, <a href="https://doi.org/10.1006/nimg.2002.1179">might not know the difference</a>. There are a few key areas of the brain that are heavily involved in processing fear. When you perceive something as dangerous, whether it’s a gun pointed at you or a group of people looking unhappily at you, these sensory inputs are first relayed to <a href="https://doi.org/10.1038%2Fnpp.2009.121">the amygdala</a>. This small, almond-shaped area of the brain located near your ears detects salience, or the emotional relevance of a situation and how to react to it. When you see something, it determines whether you should eat it, attack it, run away from it or have sex with it. <a href="https://theconversation.com/the-science-of-fright-why-we-love-to-be-scared-85885">Threat detection</a> is a vital part of this process, and it has to be fast. Early humans did not have much time to think when a lion was lunging toward them. They had to act quickly. For this reason, the amygdala evolved to bypass brain areas involved in logical thinking and can directly engage physical responses. For example, seeing an angry face on a computer screen can immediately trigger a <a href="https://doi.org/10.1006/nimg.2002.1179">detectable response from the amygdala</a> without the viewer even being aware of this reaction. <figure><iframe src="https://www.youtube.com/embed/xoU9tw6Jgyw?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe><figcaption>In response to a looming threat, mammals often fight, flee or freeze.</figcaption></figure> <a href="https://doi.org/10.1038/npp.2009.83">The hippocampus</a> is near and tightly connected to the amygdala. It’s involved in memorizing what is safe and what is dangerous, especially in relation to the environment – it puts fear in context. For example, seeing an angry lion in the zoo and in the Sahara both trigger a fear response in the amygdala. But the hippocampus steps in and blocks this response when you’re at the zoo because you aren’t in danger. The <a href="https://doi.org/10.1176/appi.ajp.2016.16030353">prefrontal cortex</a>, located above your eyes, is mostly involved in the cognitive and social aspects of fear processing. For example, you might be scared of a snake until you read a sign that the snake is nonpoisonous or the owner tells you it’s their friendly pet. Although the prefrontal cortex is usually seen as the part of the brain that regulates emotions, it can also teach you fear based on your social environment. For example, you might feel neutral about a meeting with your boss but immediately feel nervous when a colleague tells you about rumors of layoffs. Many <a href="https://theconversation.com/trump-the-politics-of-fear-and-racism-how-our-brains-can-be-manipulated-to-tribalism-139811">prejudices like racism</a> are rooted in learning fear through tribalism. <h2>Fear and the rest of the body</h2> If your brain decides that a fear response is justified in a particular situation, it activates a <a href="https://doi.org/10.1093/med/9780190259440.003.0019">cascade of neuronal and hormonal pathways</a> to prepare you for immediate action. Some of the fight-or-flight response – like heightened attention and threat detection – takes place in the brain. But the body is where most of the action happens. Several pathways prepare different body systems for intense physical action. The <a href="https://doi.org/10.3389/fnins.2014.00043">motor cortex</a> of the brain sends rapid signals to your muscles to prepare them for quick and forceful movements. These include muscles in the chest and stomach that help protect vital organs in those areas. That might contribute to a feeling of tightness in your chest and stomach in stressful conditions. <figure><iframe src="https://www.youtube.com/embed/0IDgBlCHVsA?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe><figcaption>Your sympathetic nervous system is involved in regulating stress.</figcaption></figure> The <a href="https://www.ncbi.nlm.nih.gov/books/NBK542195/">sympathetic nervous system</a> is the gas pedal that speeds up the systems involved in fight or flight. Sympathetic neurons are spread throughout the body and are especially dense in places like the heart, lungs and intestines. These neurons trigger the adrenal gland to release hormones like adrenaline that travel through the blood to reach those organs and increase the rate at which they undergo the fear response. To assure sufficient blood supply to your muscles when they’re in high demand, signals from the sympathetic nervous system increase the rate your heart beats and the force with which it contracts. You feel both increased heart rate and contraction force in your chest, which is why you may connect the feeling of intense emotions to your heart. In your lungs, signals from the sympathetic nervous system dilate airways and often increase your breathing rate and depth. Sometimes this results in a feeling of <a href="https://theconversation.com/pain-and-anxiety-are-linked-to-breathing-in-mouse-brains-suggesting-a-potential-target-to-prevent-opioid-overdose-deaths-174187">shortness of breath</a>. As digestion is the last priority during a fight-or-flight situation, sympathetic activation slows down your gut and reduces blood flow to your stomach to save oxygen and nutrients for more vital organs like the heart and the brain. These changes to your gastrointestinal system can be perceived as the discomfort linked to fear and anxiety. <h2>It all goes back to the brain</h2> All bodily sensations, including those visceral feelings from your chest and stomach, are relayed back to the brain through the pathways <a href="https://www.ncbi.nlm.nih.gov/books/NBK555915/">via the spinal cord</a>. Your already anxious and highly alert brain then processes these signals at both conscious and unconscious levels. <a href="https://doi.org/10.1176/appi.ajp.2016.16030353">The insula</a> is a part of the brain specifically involved in conscious awareness of your emotions, pain and bodily sensations. The <a href="https://doi.org/10.1038%2Fs41598-019-52776-4">prefrontal cortex</a> also engages in self-awareness, especially by labeling and naming these physical sensations, like feeling tightness or pain in your stomach, and attributing cognitive value to them, like “this is fine and will go away” or “this is terrible and I am dying.” These physical sensations can sometimes create a loop of increasing anxiety as they make the brain feel more scared of the situation because of the turmoil it senses in the body. Although the feelings of fear and anxiety start in your brain, you also feel them in your body because your brain alters your bodily functions. Emotions take place in both your body and your brain, but you become aware of their existence with your brain. As the rapper Eminem recounted in his song “Lose Yourself,” the reason his palms were sweaty, his knees weak and his arms heavy was because his brain was nervous.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/210871/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/arash-javanbakht-416594">Arash Javanbakht</a>, Associate Professor of Psychiatry, <a href="https://theconversation.com/institutions/wayne-state-university-989">Wayne State University</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/if-anxiety-is-in-my-brain-why-is-my-heart-pounding-a-psychiatrist-explains-the-neuroscience-and-physiology-of-fear-210871">original article</a>.

Body

Tropical banana cake with salted peanut caramel sauce

If you’re really looking to go all out, this tropical banana cake with salted peanut caramel sauce is a striking dessert that tastes as good as it looks. If there are any leftovers of, they will keep for a few days in the fridge. Serves: Six to eight Ingredients: Banana cake <ul> <li>125g butter, softened</li> <li>1 cup brown sugar</li> <li>1 teaspoon vanilla extract</li> <li>2 tablespoons rum</li> <li>2 eggs</li> <li>3 ripe bananas, mashed</li> <li>1/4 cup coconut milk</li> <li>1/2 cup desiccated coconut</li> <li>1/2 cup chopped tropical dried fruits, plus extra for garnish</li> <li>2 cups self-raising flour</li> </ul> Salted peanut caramel sauce <ul> <li>200g caster sugar</li> <li>60ml (4 tablespoons) water</li> <li>60g butter, cut into small cubes</li> <li>1/2 cup cream</li> <li>1 teaspoon soy sauce</li> <li>80g salted roasted peanuts, roughly chopped</li> </ul> Filling <ul> <li>300ml cream</li> <li>1 tablespoon icing sugar</li> <li>250g sour cream, whisked</li> <li>2 bananas, sliced, tossed in a little lemon or lime juice to prevent browning</li> </ul> Method: <ol> <li>Heat oven to 180°C. Grease and line the base of a 22cm spring-form tin.</li> <li>Cream butter and brown sugar together. Add vanilla and rum, beating to combine. Beat in eggs, mashed bananas and coconut milk. Add desiccated coconut and dried fruits, sift the flour over and gently fold to combine. </li> <li>Spoon into prepared tin and bake 45-50 minutes or until a skewer inserted in the middle comes out clean. Allow to cool. The cake can be made the day before it is needed.</li> <li>For the sauce, place caster sugar and water in a small saucepan and swirl the pan over a medium-high heat until sugar dissolves.</li> <li>Bring to the boil and cook, swirling the pan occasionally, until a rich caramel colour. Add butter carefully (mixture may spit) and whisk to combine.</li> <li>Add cream and soy sauce, whisking to combine.</li> <li>Add half the chopped peanuts. Serve immediately or leave covered on the bench (the sauce will become solid if refrigerated). </li> <li>For the filling, whip cream with icing sugar then mix into whisked sour cream.</li> <li>Keep chilled until needed. </li> <li>To assemble, split the cold cake and cover the bottom piece with a layer of sliced banana. Top with half the cream mixture then add the other layer of cake.</li> <li>Cover the top with remaining cream and garnish with remaining peanuts and extra dried tropical fruits. Pour over the caramel sauce and serve.</li> </ol> Written by Bernadette Hogg. First appeared on <a href="http://www.stuff.co.nz/" target="_blank" rel="noopener">Stuff.co.nz</a>. Images: Shutterstock

Food & Wine

Super simple cake decorating ideas

Whether you’re making a cake for a special occasion or simply want to create something extra fancy for a family dinner, you’d be surprised how easy it can be to decorate a cake into something fit for a cooking show. Whether it’s using a few store-bought meringues, slicing up some strawberries or using your favourite biscuits to make a balloon feature, you’ll never make a plain old cake again after reading our super simple cake decorating ideas. Meringue on the mind For an effective alternative to piped-frosting rosettes or expensive store-bought edible roses, opt for some mini meringues from the supermarket. Use them around the edge of the cake for a simple yet stylish finish that packs a crunchy punch. Up, up and away with cookies Whether you want to make biscuits of your own or buy your favourite biccies from the shop, once you’ve iced your cake arrange a cluster of biscuits nearer to one end of the cake and use liquorice shoestrings (or another thin long lolly of your choosing) to form the balloon strings coming from the biscuits. You may want to knot the strings for extra detail. Another tip you may want to use is, if your biscuits are on the plan side, cover them in different colour frostings and then decorate them with colours sprinkles. Strawberry fields Sometimes things in your very own fridge make the perfect cake decorations. Strawberries not only taste delicious and fresh, their vibrant colour makes them an eye-catching decoration. Thinly slice one punnet of fresh strawberries. Starting from the outside perimeter, place a ring of strawberries around the cake, pointed facing out. Continue layering rings around the cake until you reach the centre. Shaved Chocolate For all the chocoholics out there, this one’s for you. A decadent way to decorate a cake is with shavings of chocolate. If you’re worried you won’t be so good at making your own shavings, some stores do sell them. You can mix and match milk, white and dark chocolate and even throw in a few different flavours – think orange, mint or chilli chocolate. While there are many ways you can arrange the shavings, the circular, ring-type layering described above in strawberry fields works well. Spotty dotty Polka dots are all the rage and white frosting dots on a cake that has been iced in a pale colour, will look extremely lovely. For neatly piped dots, you’ll want to use a pastry bag. Hold the pastry bag in both hands; keep the tip just above the cake's surface, at a slight angle. Gently squeeze out icing, release, and pull back. Frosting dots will also help to hide smudged edges or spotty icing. You can either use different size dots or big and small ones. But whatever you do, start with the large ones. Images: Getty

Food & Wine

“What do I actually do?”: Woman’s costly chocolate-coated crisis

A woman in the United States has been left with quite the mess on her hands after her cake order took a questionable - and rather expensive - turn. In a video posted to TikTok, by user @libbycarlsonn, she revealed what had become of her $300 USD (~$443 AUD/NZD) request after it had been dropped off by the baker. The clip featured her with a hand covering her face and the text “guys I paid $300 for this and the lady just dropped it off what do I actually do” across the top of the screen. It continued on to show an image of a carefully constructed chocolate cake, the one that the TikToker had been hoping to receive, and concluded with what she’d actually been delivered: something best described as a sort of chocolate avalanche, with chocolate melting down haphazardly placed chunks of cake, and a dusting of sprinkles over it all. “TikTok, work your magic because I need advice right now," her caption read. The video gained over 3.7m views, and over 4,000 comments, though most weren’t offering advice so much as commiserating with her, or poking fun at the sillier side of her situation, and many were of the opinion that she should demand a refund immediately. “When you say dropped it off, did she literally drop it?” one user wanted to know. “Also how is that the same as the one in the photo??? HOW?” Another pressing concern came soon after, with someone asking “why are there sprinkles???” “Put it in the fridge probably just melted a bit,” one suggested. “No way that’s what they gave you!! I would’ve flip[ped] that cake onto their face. Wow!!” another said. “Tbf…. I prefer the disaster cake,” one shared, “it looks tastier but I’d definitely ask for a refund.” Another felt quite strongly about that, telling the TikToker “well obviously it's false advertising and that's illegal”. One, however, simply refused to accept that the story was true, writing “I’m sorry I literally do not believe you”. “Girl you made that. Quit playing! Lol,” another agreed. And as one said, “honestly, there’s no way this is true or you dropped it before posting.” Images: TikTok

Food & Wine

“Grandma meant Elmo”: Cake-maker reveals hilarious baking blunder

An American baker has left the internet in stitches after misreading her customer’s custom cake request, instead delivering a baking blunder for the Sesame Street history books. In a video posted to her TikTok account, Brianna Romero - who is known professionally as Brinni Cakes - confessed her mistake to the world, recounting the story of how a recent order from a grandmother had led her to the creation of her new friend ‘Emo Elmo’. “So my worst nightmare happened,” she said, with audio playing over a timelapse of Brianne constructing another cake. “Last week a lady DMed me and asked me if I could make her an emo cake, and I was thinking ‘yes, of course, I love emo and I love goth, and I know I’ve been perfecting my black frosting so I’m ready for this’.” Brianna went on to explain that she’d gotten all of her customer’s information, and set to work. However, an hour before she was set to deliver the cake, she decided to offer the woman a number candle - an offer that was soon accepted. “She said ‘yes, the cake is for my granddaughter and she’s turning four’”, Brianna explained in the clip. “And I thought that that was a little bit weird, ‘cause I don’t know an emo four year old.” After trying to understand the weird request, Brianna figured that the little girl must just be a fan of something like Netflix’s Wednesday series. Unfortunately, this was not the case. “Something felt wrong,” she noted, before describing how she’d reach out again to ask what the theme of the party was, only to find out it was Sesame Street. “So my heart sinks a little bit because this is now making sense to me,” she said. It was then that Brianna returned to the original exchange between herself and her customer, and had her worst fears confirmed. “I misread emo,” Brianna admitted, “and it said an Elmo cake.” Luckily, Brianna was a quick thinker in her time of stress and rushed out to find an Elmo topper for her cake, before offering the cake for free. <div class="embed" style="box-sizing: inherit; margin: 0px; padding: 0px; border: 0px; font-size: 16px; vertical-align: baseline; outline: none !important;"><iframe class="embedly-embed" style="box-sizing: inherit; margin: 0px; padding: 0px; border-width: 0px; border-style: initial; vertical-align: baseline; width: 610.266px; max-width: 100%; outline: none !important;" title="tiktok embed" src="https://cdn.embedly.com/widgets/media.html?src=https%3A%2F%2Fwww.tiktok.com%2Fembed%2Fv2%2F7212109376436391210&display_name=tiktok&url=https%3A%2F%2Fwww.tiktok.com%2F%40brinnicakes%2Fvideo%2F7212109376436391210&image=https%3A%2F%2Fp16-sign.tiktokcdn-us.com%2Ftos-useast5-p-0068-tx%2Fe19d4562cc04495c8778154678f1d382_1679200086%7Etplv-dmt-logom%3Atos-useast5-i-0068-tx%2F1ad8d307d5f74948880bf2e0f91228f3.image%3Fx-expires%3D1683669600%26x-signature%3DCxdjPe36YRrx4SrRRwvAPwRsevY%253D&key=5b465a7e134d4f09b4e6901220de11f0&type=text%2Fhtml&schema=tiktok" width="340" height="700" frameborder="0" scrolling="no" allowfullscreen="allowfullscreen"></iframe></div> Brianna’s audience were obsessed with her tale, and the video shot to viral heights, with over 11.7 million views to its name. “As soon as you revealed it was for a 4yr old I was like ‘oh no, grandma meant Elmo’,” one follower wrote. “Praying it’s Elmo with a side bang,” said another. Her misfortune drew in over a thousand comments, but there was a recurring thought that stood out among the chorus, and that was a request to see the baked blunder. And while Brianna admitted in an update that she hadn’t had the time to snap pictures on the day of delivery, she did her best with her follow-up video, sharing photos of cakes that looked “almost exactly” like her own, to the delight of her worldwide audience. “This is so funny,” someone said. “Elmo with a side bang has me in tears.” Meanwhile, another commenter wanted to know what the recipients had thought about their unique goods. “She tried to pay still but I told her everything that happened and we just laughed it off,” Brianna said. “It was just for a small family party anyway.” Images: TikTok

Food & Wine

Lemon curd and cream sponge cake

Not only is this cake beautiful, but homemade lemon curd and cream sandwiched between lovely sponge cakes, it will exceed all expectations. Serves: 12 Ingredients: <ul> <li>350g butter, softened, plus extra for greasing <ul> <li>350g caster sugar</li> <li>4 lemons, zest only, plus juice of 2 lemons</li> <li>3 large pieces candied lemon peel, finely chopped</li> <li>6 free-range eggs</li> <li>3 teaspoon baking powder</li> <li>300g self-raising flour</li> <li>50g cornflour</li> </ul> </li> </ul> Lemon curd <ul> <li>60g butter</li> <li>225g caster sugar</li> <li>3 lemons, juice and zest</li> <li>2 free-range eggs</li> </ul> Cream <ul> <li>300ml double cream</li> <li>200g icing sugar, sifted, plus extra for dusting</li> </ul> Method: 1. Preheat the oven to 180°C. Grease and line two cake tins. 2. In a bowl, cream the butter and sugar until pale and fluffy. Add the lemon zest and juice and candied peel. 3. Slowly beat in the eggs, one at a time, until the mixture is well combined. 4. Sift the baking powder, self-raising flour and corn flour together in a bowl and fold into the cake mixture. 5. Divide the cake mixture evenly between the two cake tins and bake for 25 to 30 minutes or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from the tins and set aside to cool completely on a rack. 6. Meanwhile, to make the lemon curd heat the butter, sugar and lemon juice and zest in a bowl set over a pan of simmering water, stirring occasionally until the butter has melted and the sugar has dissolved. Be sure not allow the base of the bowl to touch the surface of the water. Remove from the heat. 7. Meanwhile, beat the eggs in a separate bowl. Slowly whisk the melted butter mixture into the beaten eggs until well combined. 8. Set the bowl over the pan of simmering water and cook, whisking constantly, for two to three minutes or until the mixture thickens enough to coat the back of a spoon. 9. Sieve the lemon curd into a clean bowl, then cover with cling film and set aside to cool. 10. For the cream, whip the cream and icing sugar together in a bowl until soft peaks form when the whisk is removed. 11. Place one of the cakes onto a serving plate and spread with the lemon curd. Spread over some of the whipped cream and sandwich with another cake. Drizzle the top of cake with lemon curd and let it run over the edges. Images: Shutterstock

Food & Wine

“Lunch-box-mum queen”: Woman goes viral over 2 ingredient cake mix

One Coles shopper has taken the internet by storm, revealing a “snack hack” with just two ingredients. Aussie mum-of-three Claudia creates content on TikTok on cheap Kmart buys, a day in the life of her family, and her most popular videos, her “snack hacks”. For her most recent hack, only two ingredients are required. “Snack hack! Again!” she said in the video, which has attracted more than 70,000 views on TikTok. “So, this one, I’m looking forward to. “This is not healthy. This is two ingredients — Nutella and eggs — and it’s supposed to make the gooiest, chocolatiest, yummiest cake ever. “I have not tried this before so let’s get to it.” Claudia didn’t have Nutella in her pantry, but she bought the Coles version, which she claims tastes very similar. “I’m a big believer in using what you have, but a few people said ‘check this out, make this, it’s delicious’ so I just had to,” she continued. “I did go and buy the Coles one, and it was very cheap, and I’m sure a lot of people do have Nutella in their cupboard.” For the snack hack, Claudia used one cup of the chocolate spread and four eggs to create a gooey cake mix. “If ‘trust the process’ had a cover photo, it would be this,” she said, visibly grossed out by the gooey batter. “It is safe to say I won’t be trying any of this cake mix.” Claudia instructed viewers to put the cake in the oven for 20-25 minutes at 180 degrees Celsius. “Do you know how good this smells?” she said as she took the cake tin out of the oven. She was even more excited by the time she tried it. “That is so good. So, so good. Like no exaggeration. So freaking good,” she said. People flooded the comments, applauding Claudia for another great “snack hack”. “I’m soooo trying this,” one person wrote. “Thank you, lunch-box-mum queen,” another added. “I honestly thought it was going to come out looking like chocolate scrambled eggs,” a third said. Claudia is renowned on TikTok for making snacks that are easy on household budgets, so people were grateful she used the cheaper Coles chocolate spread. “The Coles Nutella is just as good in my opinion,” one wrote. Image credit: TikTok

Food & Wine

Irish apple cake

This delightfully old-fashioned Irish apple cake is not only easy to make but tastes delicious served with custard. Serves: 8 Ingredients: <ol> <li>1 ¼ cup plain flour</li> <li>1 teaspoon baking powder</li> <li>¾ cup caster sugar</li> <li>¼ teaspoon ground cinnamon</li> <li>75g butter, plus extra for greasing</li> <li>3 apples, peeled, cored, cut into slices </li> <li>1 egg</li> <li>¼ cup milk</li> <li>Salt and pepper, to season</li> <li>Custard, to serve</li> </ol> Method: <ol> <li>Preheat oven to 180°C Grease a 20cm round tin with melted butter.</li> <li>Place flour, baking powder, sugar and cinnamon into a large bowl. Cut the butter into flour and use fingers to mix into flour until it resembles fine crumbs. Add apples and toss to combine.</li> <li>In a separate mixing bowl, beat eggs and milk together. Add to the apples and flour mix, using a spatula to combine. Batter will be thick.</li> <li>Pour into cake tin. Flatten the top with back of spatula. Sprinkle extra sugar over the cake. Bake for 30-40 minutes or until golden. Serve with custard. </li> </ol> Images: Shutterstock

Food & Wine

Jam roly-poly

Looking for the perfect sweet treat to have with your cuppa? Look no further than this old-school classic, the infamous jam roly-poly. Forget the supermarket-bought awful incarnations, this is easy to make and is quite affordable too. Ingredients: <ul> <li>Butter for greasing</li> <li>50g salted butter, chilled and cut into chunks</li> <li>250g self-raising flour, plus extra for rolling</li> <li>1 vanilla pod, seeds scraped out</li> <li>50g shredded suet</li> <li>150ml milk</li> <li>100g raspberry</li> <li>Ice-cream or custard to serve </li> </ul> Method: <ol> <li>Put a roasting tin onto the bottom shelf of the oven, with another wire shelf directly above it. Fill the roasting tin with two-thirds boiling water from the kettle, then carefully slide it back in. Heat oven to 180C. </li> <li>Tear off a large sheet of foil and greaseproof paper (approx. 30cm by 40cm). Sit the paper on top of the foil and butter it. </li> <li>Put butter, flour and vanilla seeds into a food processor; pulse until the butter has disappeared. Tip into a mixing bowl. </li> <li>Add the suet and stir through, pour in the milk and work together with a cutlery knife until you get a sticky dough. You may need a little more milk, depending on your flour. </li> <li>Tip the dough out onto a floured surface, quickly pat together to smooth, then roll out to a square roughly 25cm to 25cm. </li> <li>Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge. Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly, too. </li> <li>Carefully lift onto the greased paper, join-side down, loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal. The roly-poly will puff quite a bit during cooking so don’t wrap it tightly. Lift the parcel directly onto the rack above the tin and cook for one hour. </li> <li>Let the roly-poly sit for five minutes before unwrapping, then carefully open the foil and paper, and thickly slice to serve. </li> <li>Serve with ice-cream or custard and you'll have some very satisfied guests on your hands.</li> </ol> Images: Shutterstock

Food & Wine

“The stuff of nightmares”: Baked to imperfection

Some people are destined for the kitchen, while others may be better suited to a career in comedy, if these cake decorating disasters are anything to go by. Even armed with a visual guide and the world’s best intentions, some bakers are just in for a wild time - and thanks to some good-natured social media posts, we can all enjoy the colourful consequences right along with them. Lucy was one such baker to face a betrayal from her cake. Posting to the Facebook page Woolies/Coles Mudcake Hacks, she shared her experience trying to follow professional baker Tegan ‘Tigga’ Maccormack’s Bluey birthday cake tutorial. Needless to say, their end results weren’t exactly mirror images. "Enjoy this absolute abomination - it looked easy on TikTok," Lucy wrote, attaching a picture of her hilarious creation. Fellow Facebook users loved her attempt, with some even trying to make Lucy feel better. One informed her that although it was nothing like the inspiration picture, it was “very cute”. “OMG I genuinely love it!” another declared. “It made me smile, thank you for sharing.” Meanwhile, one mum wrote that her seven-year-old encouraged Lucy to “keep trying!”, before stating that “it looks so bad she should probably eat the whole thing.” On Reddit, someone had another unfortunate cake story to share - though this time they weren’t the baker responsible, simply the customer who got something they certainly hadn’t paid for. “The ice cream cake we ordered vs what we received,” they wrote, sharing the image of two monkey cakes. One, the ‘expectation’ image, was a smoothly iced monkey head. The second, the ‘received’ product, was at least discernible as a monkey, even if the ‘smooth’ icing job left a lot to be desired. “This was an ice cream cake from Baskin Robbins," it was explained. “They usually come out exactly as pictured online, but this time was truly spectacular." And while many thought this particular approach to replicating the vision was hilarious, most were of the opinion that this had not actually been a failure, but instead an improvement. According to the majority in the comments, “frosting tastes much better than fondant” anyway. Another Reddit user referenced a tweet they’d seen of another cake disaster, this time of a Minnie Mouse cake that someone had purchased for their niece, and the nightmare they’d gotten in return. “I saw that it was posted in Arabic on Twitter, and it was pretty funny,” the Reddit user said, “so I just wanted to share it with a wider audience!" “The cake's shininess is the stuff of nightmares,” was all one had to say about it. “I would not have paid for that abomination,” another said. Thankfully for the individual who had dealt with the cake firsthand, they were able to return it for a full refund. "The cake was for my sister for her birthday," they told TODAY. "In the beginning, it was a horrible shock for us, but after I posted the picture on Twitter, I was laughing because of people's reactions." Images: Instagram, Facebook, Reddit, Shutterstock

Food & Wine

Lilibet's adorable first birthday cake revealed

The baker who made the Duke and Duchess of Sussex’s wedding cake has revealed a new snap of a 244 floral two-tier strawberry buttercream cake, which was baked fresh for Lilibet’s first birthday. Prince Harry and Meghan Markle enjoyed the summer sunshine and hosted a “relaxed garden party” in June 2022 for their daughter's first birthday in the Windsor estate. The gathering included cake, balloons, party games and picnic snacks. Claire Ptak, the East London baker who made the couples wedding cake in 2018, created other baked goods for the low-key garden party including the cake that was a two tier seasonal strawberry buttercream. She shared a snap of the creation on Instagram, as a part of the 2022 highlights reel saying: “Our 2022 Greatest Hits. Thank you to all our customers and supporters over the last year for inspiring such beautiful work.” "Thank you to my incredible team for executing it all with so much fun, humour and passion." In the snap, she can be seen placing a pink peonie onto the cake, which featured the youngster's name. It was complete with an Amalfi lemon and elderflower filling and covered in a light buttercream. On the bakery's website, the cake is described as having "three layers of vanilla sponge drizzled with elderflower syrup and filled with Amalfi lemon curd." The top and sides of the cake are "iced with a buttercream scented with the juice and zest of lemons from the Amalfi coast, and decorated with chopped candied Amalfi lemon peel." At the time, Claire who owns the bakery and carefully designed the incredible cake - wrote on the brand's Instagram: "It was an absolute pleasure to make this special cake last week for Lilibet’s birthday. Wishing her a very happy year ahead!” Images: Instagram

Food & Wine

Salted caramel cake in a mug

If you love caramel and cake but don’t like to wait, you find this easy salted caramel mug cake irresistible. Ingredients: <ul> <li>3 tablespoons of butter</li> <li>1 egg</li> <li>3 tablespoons of milk</li> <li>4 tablespoons of flour</li> <li>3 tablespoons of brown sugar</li> <li>½ teaspoon of bi-carb soda</li> <li>½ teaspoon of salt</li> <li>2 tablespoons of salted caramel sauce</li> </ul> Method: 1. Add butter to mug and melt in microwave. 2. Add egg and milk and whisk together. 3. Add flour, sugar, bi-carb soda, and salt, stirring until mixed thoroughly. 4. Add one tablespoon of caramel sauce, without stirring. 5. Microwave for 1 minute or until cooked to your liking. 6. Top with remaining salted caramel. Image: Shutterstock

Food & Wine

Nutella cake in a mug

Craving something sweet but short for time? This Nutella mug cake will leave you feeling satisfied. Whip up this delightful dessert in less than 10 minutes. Ingredients: <ul> <li>4 tablespoons of self-rising flour</li> <li>4 tablespoons of sugar</li> <li>1 egg</li> <li>3 tablespoons of cocoa powder</li> <li>3 tablespoons of Nutella spread</li> <li>3 tablespoons of milk</li> <li>3 tablespoons of vegetable/olive oil</li> </ul> Method: 1. In a large mug, mix all ingredients together, whisking until smooth. 2. Microwave for 1 and a half to two minutes or until cooked through. 3. Top with whipped cream and/or chocolate sauce. Image: Getty

Food & Wine

A red velvet twist on the classic marble cake

Perfect for a Sunday morning, or if you want to make a final impression at your next dinner party, the options are endless. Serves: 8 Prep and cooking time: 1 hour, 20 minutes INGREDIENTS Cake 320g plain flour 40g cornflour 2 tsp baking powder ½ tsp salt 225g butter, softened 500g caster sugar 100g Greek-style yoghurt 1 vanilla bean pod 5 large eggs 120ml milk Red velvet swirl 30g unsweetened cocoa powder 75g milk 1 tbsp red food colouring Lemon drizzle icing Juice of 1 lemon 225g icing sugar, sifted METHOD <ol> <li dir="ltr" aria-level="1"> Preheat oven to 180°C. Grease and flour a 26cm (10-cup capacity) Bundt tin. </li> <li dir="ltr" aria-level="1"> In a mixing bowl, whisk together flour, cornflour, baking powder and salt. </li> <li dir="ltr" aria-level="1"> In the bowl of a stand mixer fitted with a K beater attachment, beat together butter, sugar, and yoghurt until well combined. </li> <li dir="ltr" aria-level="1"> Split the vanilla bean down its length with a paring knife. Scrape out the seeds and add to the stand mixer bowl. </li> <li dir="ltr" aria-level="1"> Add eggs one at time, mixing well after each addition. </li> <li dir="ltr" aria-level="1"> Turn the speed to low and stir in the flour mixture until just incorporated. Stir in milk until combined. </li> <li dir="ltr" aria-level="1"> In a separate large bowl, stir together 2½ cups of the batter, cocoa powder, milk, and red food colouring until well-combined. </li> <li dir="ltr" aria-level="1"> Add 1/3 cup plain batter and then 1/3 cup red velvet batter on top. Continue alternating batters, working your way around the tin, until batter is finished. </li> <li dir="ltr" aria-level="1"> Bake for 50-60 minutes, or until a wooden skewer inserted into the centre comes out clean. </li> <li dir="ltr" aria-level="1"> Cool cake in the pan on a wire rack for 15 minutes. Invert the cake onto a wire rack, and cool completely. </li> <li dir="ltr" aria-level="1"> To make the lemon drizzle, mix the lemon juice with the icing sugar until smooth. Pour over the cooled cake. Slice and serve. </li> </ol> Image: Better homes & Gardens

Food & Wine

How to bake your pup a birthday cake

This recipe makes one dog cake and can be served as a full meal (based on a medium size dog 10-25 kg), however, we encourage sharing amongst other furry friends or cutting a slice as a treat only. <h4 dir="ltr">Dog cake recipe</h4> <h4 dir="ltr">What you'll need</h4> <ul> <li dir="ltr" aria-level="1"> Chopping board </li> <li dir="ltr" aria-level="1"> Knife </li> <li dir="ltr" aria-level="1"> Cake stand </li> <li dir="ltr" aria-level="1"> Bowls </li> <li dir="ltr" aria-level="1"> Spoon </li> </ul> <h4 dir="ltr">Ingredients</h4> <ul> <li dir="ltr" aria-level="1"> 300 g Glow Raw Adult Australian Kangaroo dog food (or any preferred flavour) </li> <li dir="ltr" aria-level="1"> 4 salmon skin dog treats </li> <li dir="ltr" aria-level="1"> 9-12 mixed berries (mixture of raspberries, blueberries and strawberries) </li> <li dir="ltr" aria-level="1"> 10 strawberry yoghurt drops </li> <li dir="ltr" aria-level="1"> 1 tsp melted coconut oil </li> <li dir="ltr" aria-level="1"> 1 tsp pumpkin seeds </li> </ul> <h4 dir="ltr">Method</h4> <ol> <li dir="ltr" aria-level="1"> Create three 1cm thick patty slices out of the Glow Raw Adult dog food. </li> <li dir="ltr" aria-level="1"> Melt the strawberry yoghurt drops. </li> <li dir="ltr" aria-level="1"> Place one patty slice on a cake stand. </li> <li dir="ltr" aria-level="1"> Top with two crumbled salmon skin dog treats. </li> <li dir="ltr" aria-level="1"> Place second patty slice on top. </li> <li dir="ltr" aria-level="1"> Top with another two crumbled salmon skin dog treats. </li> <li dir="ltr" aria-level="1"> Place third patty slice on top. </li> <li dir="ltr" aria-level="1"> Drizzle the melted yoghurt drops over the top and sides of the cake. </li> <li dir="ltr" aria-level="1"> Top with mixed berries. </li> <li dir="ltr" aria-level="1"> Drizzle over melted coconut oil. </li> <li dir="ltr" aria-level="1"> Sprinkle over pumpkin seeds. </li> <li dir="ltr" aria-level="1"> Serve. Enjoy! </li> </ol> Image: Better Homes & Gardens AU

Family & Pets

Mona Lisa gets caked in climate activist stunt

The Mona Lisa has been targeted by vandals, when a visitor at the Louvre museum in Paris smeared frosting all over the Renaissance-era painting’s protective glass. The man posed as an elderly visitor in a wheelchair and a wig as he approached the painting, before throwing a piece of cake at the famous artwork, according to a statement from the Louvre. The vandal then walked away from the scene before being approached by security. “A visitor simulated a disability in order to use a wheelchair to approach the work, which was installed in a secure display case,” the statement noted. “The Louvre applied its usual procedures for people with reduced mobility, allowing them to admire this major work of art." “While standing near the painting, this individual threw a pastry he had hidden in his personal belongings at the Mona Lisa’s glass case." “This act had no effect on the painting, which was not damaged in any way.” <blockquote class="twitter-tweet"> Can anybody translate what ole dude was saying as they where escorting him out?😂 <a href="https://t.co/Uy2taZ4ZMm">pic.twitter.com/Uy2taZ4ZMm</a> — Lukeee🧃 (@lukeXC2002) <a href="https://twitter.com/lukeXC2002/status/1530940469492035584?ref_src=twsrc%5Etfw">May 29, 2022</a></blockquote> A spokesperson clarified that visitors in wheelchairs are allowed to move in front of other museum-goers to better see the artworks. The 36-year-old man was arrested and taken to a psychiatric infirmary in the police headquarters, according to the Paris prosecutor’s office. An investigation has been opened by the prosecutor for “the attempt of damaging a cultural property”. In a video shared by a museum-goer to Twitter, the man is heard yelling in French, “Think of planet Earth, there are people destroying it” while security escorts the man, with rose petals scattered on the floor of the museum. Leonardo da Vinci’s masterpiece, arguably the most famous painting in the world, draws millions of visitors each year to see her enigmatic smile. Image credits: Twitter @klevisl007

Legal

Man spends $7,000 on royal piece of cake

A man has spent almost $8,000 on a piece of cake from Princess Diana and Prince Charles’ wedding. Avid royal fan Gerry Layton from Yorkshire in the UK purchased the 41-year-old large slice of cake which came from one of the 23 wedding cakes used at the couple’s wedding in 1981. The 62-year-old first bought the piece of cake for £2170 ($3840) at an auction last year in August before deciding to donate it to a local charity ball auction. It was only last week that the slice of memorabilia which has the royal coat of arms in gold, red, blue and silver went up for auction again and Gerry realised he hadn’t even tasted it. "After some free champagne, I suddenly got the urge and thought 'I haven't even had a bite of it yet'," he told The Yorkshire Post. This time round, Gerry paid £2100 ($3700) for the cake and said “I don't care if it kills me” but he will taste it. "It's 41 years old but I definitely am going to have a bite." Gerry has not ruled out donating the piece of cake again but only after he has tasted it. Dave Avery who was the head baker of the Royal Navy said he had met up with Princess Diana before her big day. "She said to me, 'I want a wedding cake and not a monument', so she was quite happy. "There was nothing much [known] about Diana, so it ended up being more of a naval type of cake – all I could do was the Spencer crest.” Images: Twitter

Money & Banking

How to create an eggless choc-caramel masterpiece

This choc cake with creamy choc icing is topped with choc-caramel flakes and, when you cut into it, choc sauce oozes out. Here’s how to create this delicious treat. <h2 dir="ltr">Ingredients</h2> 1¾ cups plain flour 1 cup caster sugar ¼ cup Dutch cocoa powder 1½ tsp bicarbonate of soda ½ tsp fine salt ½ cup vegetable oil 2 tsp vanilla extract 1½ tsp white vinegar 1 cup water Cadbury Flake and Flake Caramilk bars, roughly broken, to serve <h3 dir="ltr">Icing</h3> 75g unsalted butter, at room temperature 1 cup pure icing sugar ¼ cup Dutch cocoa powder 1 tsp vanilla extract 1 Tbsp milk <h3 dir="ltr">Chocolate sauce</h3> 200g dark chocolate, chopped 300ml thickened cream 2 Tbsp honey <h2 dir="ltr">Method</h2> <ol> <li dir="ltr" aria-level="1"> Preheat oven to 160°C fan-forced (180°C conventional). Grease and line a 22cm round cake pan with baking paper. </li> <li dir="ltr" aria-level="1"> Sift flour, caster sugar, cocoa, bicarb and salt into a bowl. Whisk the oil, vanilla, vinegar and water in a second bowl, then stir into the flour mixture. Spoon into prepared pan and bake for 35-40 minutes, until a skewer can be inserted into the centre and removed cleanly. Stand in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely. </li> <li dir="ltr" aria-level="1"> For icing, combine butter, icing sugar, cocoa and vanilla in a bowl and beat well. Add milk and beat until very smooth. Set aside for 5 minutes. </li> <li dir="ltr" aria-level="1"> Meanwhile, to make the chocolate sauce, melt chocolate gently in a heatproof bowl over a saucepan of simmering water. Bring cream and honey to the boil in a small saucepan, whisking until smooth. Whisk into melted chocolate. </li> <li dir="ltr" aria-level="1"> Use a melon baller to make holes in the top of the cake (reserving cake balls for another use), then pipe or spoon in the chocolate sauce, reserving leftover sauce. Top cake with icing and scatter with roughly broken Flakes. Served with reserved chocolate sauce. </li> </ol> Image: Better Homes & Gardens

Food & Wine

Delicious and easy decadent double chocolate mousse cake

Image: Instagram The delicious. team have released a new range of baking mixes including Double Choc Mousse Cake, Cookies & Cream Cake, Salted Choc-Chip Cookie Pie and Upside Down Golden Syrup Banana Cake. For all the information about the new range of delicious. cake mixes you can visit <a rel="noopener" href="https://www.delicious.com.au/bakingrange" target="_blank" class="css-1h8ruiq-StyledTextLink ezegcyi0" data-link-type="article-inline">delicious.com.au/bakingrange</a> DOUBLE CHOC MOUSSE CAKE WITH WHIPPED VANILLA MASCARPONE AND COFFEE SYRUP Serves: 12 INGREDIENTS DOUBLE CHOC MOUSSE CAKE BASE RECIPE 1 x packet delicious. double choc mousse baking mix 80g unsalted butter, melted 2 large eggs 2 1/3 cups (580ml) cold full cream milk 150ml cold thickened cream CHOCOLATE SHARDS 100g dark chocolate, chopped WHIPPED VANILLA MASCARPONE 1/2 cup (125g) mascarpone 1/2 cup (80g) pure icing sugar, sifted 2 tsp vanilla bean paste 1 1/2 cup (375ml) thickened cream COFFEE SYRUP 3/4 cup (165g) caster sugar 3/4 cup (180ml) strong coffee 1 tsp vanilla bean paste METHOD 1. Prepare the double choc mousse cake base recipe according to packet instructions. Set aside. 2. Place the dark chocolate in a heatproof bowl set over a small saucepan of barely simmering water. Stir until melted, then remove from heat. Pour the chocolate over a large sheet of baking paper and, using a spatula, spread until very thin. Place another sheet of baking paper over the top and flatten. Starting at the short end of the paper, roll into a cylinder. Place in the fridge to set for 30 minutes or until cold and set. Unroll by pulling the two sheets of paper apart to create chocolate shards. Keep refrigerated until ready to serve. 3. Meanwhile, for the coffee syrup, place sugar, coffee and vanilla in a small saucepan over medium heat. Bring to a simmer and cook for 7-8 minutes until reduced and slightly syrupy. Remove from heat and allow to cool completely. 4. For the vanilla mascarpone, place mascarpone, icing sugar, vanilla and cream in the bowl of a stand mixer fitted with the whisk attachment and whisk until firm peaks begin to form. 5. To serve, remove mousse cake from the pan and place on a serving plate. Top with the vanilla mascarpone and drizzle over the cooled coffee syrup. Top with chocolate shards and serve immediately.

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Jam roly-poly

“The stuff of nightmares”: Baked to imperfection

Lilibet's adorable first birthday cake revealed

Salted caramel cake in a mug

Nutella cake in a mug

A red velvet twist on the classic marble cake

How to bake your pup a birthday cake

Mona Lisa gets caked in climate activist stunt

Man spends $7,000 on royal piece of cake

How to create an eggless choc-caramel masterpiece

Delicious and easy decadent double chocolate mousse cake