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Restaurant charges diners $95 to slice up birthday cake

<p>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. </p> <p>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.</p> <p>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.</p> <p>Local news outlet <em><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></em> reported that the cost of slicing the cake was more than the cake itself.</p> <p>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. </p> <p>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." </p> <p>"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. </p> <p>"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."</p> <p>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." </p> <p>"Better 50 euros less and people going home happy than this misunderstanding in which we are all damaged."</p> <p><em>Image credits: Corriere Fiorentino / Shutterstock </em></p>

Travel Trouble

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Why and how often do I need to wash makeup brushes and sponges?

<p><em><a href="https://theconversation.com/profiles/enzo-palombo-249510">Enzo Palombo</a>, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a> and <a href="https://theconversation.com/profiles/rosalie-hocking-1428271">Rosalie Hocking</a>, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a></em></p> <p>From the bristles of brushes to the porous surfaces of sponges, your makeup kit can harbour a host of bacteria and fungi.</p> <p>These potentially hazardous contaminants can originate not only from the cosmetics themselves, but also from the very surface of our skin.</p> <p>So, how can we keep things hygienic and avoid microbial growth on makeup brushes and sponges? Here’s what you need to know.</p> <h2>How do germs and fungi get in my brushes and sponges?</h2> <p>Germs and fungi can make their way into your makeup kit in lots of ways.</p> <p>Ever flushed a toilet with the lid open with your makeup brushes nearby? There’s a good chance <a href="https://theconversation.com/mobile-phones-are-covered-in-germs-disinfecting-them-daily-could-help-stop-diseases-spreading-135318">faecal particles</a> have landed on them.</p> <p>Perhaps a family member or housemate has used your eyeshadow brush when you weren’t looking, and transferred some microbes across in the process.</p> <p>Bacteria that trigger a pimple outbreak can be easily transferred from the surface of your skin to a makeup brush or sponge.</p> <p>And tiny little mites called Demodex mites, which have been linked to certain rashes and acne, live on your skin, as well, and so may end up in your sponge or brushes.</p> <p>Bacterial contamination of <a href="https://pubmed.ncbi.nlm.nih.gov/38020232/">lip cosmetics</a>, in particular, can pose a risk of skin and eye infections (so keep that in mind if you use lip brushes). Lipsticks are frequently contaminated with bacteria such as <em>Staphylococcus aureus</em>, <em>E. coli</em>, and <em>Streptococcus pneumoniae</em>.</p> <p>Low-quality cosmetics are more likely to have higher and more diverse microbial growth compared to <a href="https://www.sciencedirect.com/science/article/pii/S1319562X23002978?pes=vor">high-quality cosmetics</a>.</p> <p>Brushes exposed to sensitive areas like the eyes, mouth and nose are particularly susceptible to being potential sources of infection.</p> <p>The range of conditions caused by these microorganisms includes:</p> <ul> <li> <p>abscesses</p> </li> <li> <p>skin and soft tissue infections</p> </li> <li> <p>skin lesions</p> </li> <li> <p>rashes</p> </li> <li> <p>and dermatitis.</p> </li> </ul> <p>In severe cases, infections can lead to invasion of the bloodstream or deep tissues.</p> <p>Commercially available cosmetics contain varying amounts and types of preservatives aimed at inhibiting the growth of fungi and bacteria.</p> <p>But when you apply makeup, different cosmetics with unique formulations of preservatives can become mixed. When a preservative meant for one product mixes with others, it might not work as well because they have different water amounts or pH levels.</p> <p>So preservatives are not foolproof. We also need to observe good hygiene practices when it comes to brushes and other cosmetics applicators.</p> <h2>Keeping brushes clean</h2> <p>Start with the basics: never <a href="https://www.semanticscholar.org/paper/Isolation-of-Pathogenic-Microbes-from-Beauty-Salons-Hassan-Hamad/0199635290628fe326fcd04a2b8a2422884a8240">share makeup brushes or sponges</a>. Everyone carries different microbes on their skin, so sharing brushes and sponges means you are also sharing germs and fungi.</p> <p>If you need to share makeup, use something disposable to apply it, or make sure any shared brushes are washed and sterilised before the next person uses it.</p> <p>Clean makeup brushes by washing with hot soapy water and rinsing thoroughly.</p> <p>How often? Stick to a cleaning routine you can repeat with consistency (as opposed to a deep clean that is done annually). <a href="https://www.aad.org/public/everyday-care/skin-care-secrets/routine/clean-your-makeup-brushes#:%7E:text=To%20protect%20your%20skin%20and,every%207%20to%2010%20days.">Once a week</a> might be a good goal for some, while others may need to wash more regularly if they are heavy users of makeup.</p> <p>Definitely wash straight away if someone else has used your brushes or sponges. And if you’ve had an eye infection such as conjunctivitis, ensure you clean applicators thoroughly after the infection has resolved.</p> <p>You can use bactericidal soap, 70% ethanol or chlorhexidine solutions to wash. Just make sure you wash very thoroughly with hot water after, as some of these things can irritate your skin. (While some people online say alcohol can degrade brushes and sponges, opinion seems to be mixed; in general, most disinfectants are unlikely to cause significant corrosion.)</p> <p>For some brushes, heating or steaming them and letting them dry may also be an effective sterilisation method once they are washed with detergent. Microwaving sponges isn’t a good idea because while the heat generated by a domestic microwave would kill microbes, it would need temperatures approaching 100°C for a decent period of time (at least several minutes). The heat could melt some parts of the sponge and hot materials could be a scalding hazard.</p> <p>Once clean, ensure brushes and sponges are stored in a dry place away from water sources (and not near an open toilet).</p> <p>If you’re having makeup applied professionally, brushes and applicators should be sterilised or changed from person to person.</p> <h2>Should I wash them with micellar water?</h2> <p>No.</p> <p>Not only is this expensive, it’s unnecessary. The same benefits can be achieved with cheaper detergents or alcohol (just rinse brushes carefully afterwards).</p> <p>Disinfection methods such as using bactericidal soap, 70% ethanol, or chlorhexidine are all very good at reducing the amount of microbes on your brushes and sponges.<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/220280/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /></p> <p><a href="https://theconversation.com/profiles/enzo-palombo-249510"><em>Enzo Palombo</em></a><em>, Professor of Microbiology, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a> and <a href="https://theconversation.com/profiles/rosalie-hocking-1428271">Rosalie Hocking</a>, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a></em></p> <p><em>Image credits: Getty Images </em></p> <p><em>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/why-and-how-often-do-i-need-to-wash-makeup-brushes-and-sponges-220280">original article</a>.</em></p>

Beauty & Style

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Tropical banana cake with salted peanut caramel sauce

<p>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.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> Six to eight</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>Banana cake</em></p> <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> <p><em>Salted peanut caramel sauce</em></p> <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> <p><em>Filling</em></p> <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> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <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> <p><em>Written by Bernadette Hogg. First appeared on <a href="http://www.stuff.co.nz/" target="_blank" rel="noopener"><strong><span>Stuff.co.nz</span></strong></a>.</em></p> <p><em>Images: Shutterstock</em></p>

Food & Wine

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Super simple cake decorating ideas

<p>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.</p> <p><strong>Meringue on the mind</strong><br />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.</p> <p><strong>Up, up and away with cookies</strong><br />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.</p> <p><strong>Strawberry fields</strong><br />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.</p> <p><strong>Shaved Chocolate</strong><br />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.</p> <p><strong>Spotty dotty</strong><br />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.</p> <p><em>Images: Getty</em></p>

Food & Wine

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

<p>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. </p> <p>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.</p> <p>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. </p> <p>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. </p> <p>“TikTok, work your magic because I need advice right now," her caption read. </p> <p>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. </p> <p>“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?”</p> <p>Another pressing concern came soon after, with someone asking “why are there sprinkles???”</p> <p>“Put it in the fridge probably just melted a bit,” one suggested. </p> <p>“No way that’s what they gave you!! I would’ve flip[ped] that cake onto their face. Wow!!” another said. </p> <p>“Tbf…. I prefer the disaster cake,” one shared, “it looks tastier but I’d definitely ask for a refund.”</p> <p>Another felt quite strongly about that, telling the TikToker “well obviously it's false advertising and that's illegal”.</p> <p>One, however, simply refused to accept that the story was true, writing “I’m sorry I literally do not believe you”.</p> <p>“Girl you made that. Quit playing! Lol,” another agreed. </p> <p>And as one said, “honestly, there’s no way this is true or you dropped it before posting.”</p> <p><em>Images: TikTok</em></p>

Food & Wine

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

<p>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.</p> <p>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’.</p> <p>“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’.” </p> <p>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. </p> <p>“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.”</p> <p>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. </p> <p>“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. </p> <p>“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. </p> <p>“I misread emo,” Brianna admitted, “and it said an Elmo cake.”</p> <p>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.</p> <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&amp;display_name=tiktok&amp;url=https%3A%2F%2Fwww.tiktok.com%2F%40brinnicakes%2Fvideo%2F7212109376436391210&amp;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&amp;key=5b465a7e134d4f09b4e6901220de11f0&amp;type=text%2Fhtml&amp;schema=tiktok" width="340" height="700" frameborder="0" scrolling="no" allowfullscreen="allowfullscreen"></iframe></div> <p> </p> <p>Brianna’s audience were obsessed with her tale, and the video shot to viral heights, with over 11.7 million views to its name. </p> <p>“As soon as you revealed it was for a 4yr old I was like ‘oh no, grandma meant Elmo’,” one follower wrote. </p> <p>“Praying it’s Elmo with a side bang,” said another. </p> <p>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. </p> <p>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. </p> <p>“This is so funny,” someone said. “Elmo with a side bang has me in tears.”</p> <p>Meanwhile, another commenter wanted to know what the recipients had thought about their unique goods. </p> <p>“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.”</p> <p><em>Images: TikTok</em></p>

Food & Wine

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Lemon curd and cream sponge cake

<p>Not only is this cake beautiful, but homemade lemon curd and cream sandwiched between lovely sponge cakes, it will exceed all expectations.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>12</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <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> <p><em>Lemon curd</em></p> <ul> <li>60g butter</li> <li>225g caster sugar</li> <li>3 lemons, juice and zest</li> <li>2 free-range eggs</li> </ul> <p><em>Cream</em></p> <ul> <li>300ml double cream</li> <li>200g icing sugar, sifted, plus extra for dusting</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Preheat the oven to 180°C. Grease and line two cake tins.</p> <p>2. In a bowl, cream the butter and sugar until pale and fluffy. Add the lemon zest and juice and candied peel.</p> <p>3. Slowly beat in the eggs, one at a time, until the mixture is well combined.</p> <p>4. Sift the baking powder, self-raising flour and corn flour together in a bowl and fold into the cake mixture.</p> <p>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.</p> <p>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.</p> <p>7. Meanwhile, beat the eggs in a separate bowl. Slowly whisk the melted butter mixture into the beaten eggs until well combined.</p> <p>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.</p> <p>9. Sieve the lemon curd into a clean bowl, then cover with cling film and set aside to cool.</p> <p>10. For the cream, whip the cream and icing sugar together in a bowl until soft peaks form when the whisk is removed.</p> <p>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.</p> <p><em>Images: Shutterstock</em></p>

Food & Wine

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

<p dir="ltr">One Coles shopper has taken the internet by storm, revealing a “snack hack” with just two ingredients.</p> <p dir="ltr">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”.</p> <p dir="ltr">For her most recent hack, only two ingredients are required.</p> <p dir="ltr">“Snack hack! Again!” she said in the video, which has attracted more than 70,000 views on TikTok.</p> <p dir="ltr">“So, this one, I’m looking forward to.</p> <p dir="ltr">“This is not healthy. This is two ingredients — Nutella and eggs — and it’s supposed to make the gooiest, chocolatiest, yummiest cake ever.</p> <p dir="ltr">“I have not tried this before so let’s get to it.”</p> <p dir="ltr">Claudia didn’t have Nutella in her pantry, but she bought the Coles version, which she claims tastes very similar.</p> <p dir="ltr">“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.</p> <p dir="ltr">“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.”</p> <p dir="ltr">For the snack hack, Claudia used one cup of the chocolate spread and four eggs to create a gooey cake mix.</p> <p dir="ltr">“If ‘trust the process’ had a cover photo, it would be this,” she said, visibly grossed out by the gooey batter.</p> <p dir="ltr">“It is safe to say I won’t be trying any of this cake mix.”</p> <p dir="ltr">Claudia instructed viewers to put the cake in the oven for 20-25 minutes at 180 degrees Celsius.</p> <p dir="ltr">“Do you know how good this smells?” she said as she took the cake tin out of the oven.</p> <p dir="ltr">She was even more excited by the time she tried it. </p> <p dir="ltr">“That is so good. So, so good. Like no exaggeration. So freaking good,” she said.</p> <p dir="ltr">People flooded the comments, applauding Claudia for another great “snack hack”. </p> <p dir="ltr">“I’m soooo trying this,” one person wrote.</p> <p dir="ltr">“Thank you, lunch-box-mum queen,” another added.</p> <p dir="ltr">“I honestly thought it was going to come out looking like chocolate scrambled eggs,” a third said.</p> <p dir="ltr">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. </p> <p dir="ltr">“The Coles Nutella is just as good in my opinion,” one wrote.</p> <p dir="ltr"><em>Image credit: TikTok</em></p>

Food & Wine

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Jam roly-poly

<p>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.</p> <p><strong>Ingredients:</strong></p> <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> <p><span style="text-decoration: underline;"><strong>Method:</strong></span></p> <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> <p><em>Images: Shutterstock</em></p>

Food & Wine

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“The stuff of nightmares”: Baked to imperfection

<p>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.</p> <p>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. </p> <p>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. </p> <p>Needless to say, their end results weren’t exactly mirror images.</p> <p>"Enjoy this absolute abomination - it looked easy on TikTok," Lucy wrote, attaching a picture of her hilarious creation. </p> <p>Fellow Facebook users loved her attempt, with some even trying to make Lucy feel better.</p> <p>One informed her that although it was nothing like the inspiration picture, it was “very cute”.</p> <p>“OMG I genuinely love it!” another declared. “It made me smile, thank you for sharing.”</p> <p>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.” </p> <p>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. </p> <p>“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. </p> <p>“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."</p> <p>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.</p> <p>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. </p> <p>“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!"</p> <p>“The cake's shininess is the stuff of nightmares,” was all one had to say about it. </p> <p>“I would not have paid for that abomination,” another said. </p> <p>Thankfully for the individual who had dealt with the cake firsthand, they were able to return it for a full refund. </p> <p>"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."</p> <p><em>Images: Instagram, Facebook, Reddit, Shutterstock</em></p>

Food & Wine

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Lilibet's adorable first birthday cake revealed

<p>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.</p> <p>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.</p> <p>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.</p> <p>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.”</p> <p>"Thank you to my incredible team for executing it all with so much fun, humour and passion."</p> <p>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.</p> <p>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."</p> <p>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."</p> <p>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!”</p> <p><em>Images: Instagram</em></p>

Food & Wine

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A red velvet twist on the classic marble cake

<p dir="ltr">Perfect for a Sunday morning, or if you want to make a final impression at your next dinner party, the options are endless. </p> <p dir="ltr"><strong>Serves:</strong> 8</p> <p dir="ltr"><strong>Prep and cooking time:</strong> 1 hour, 20 minutes</p> <p dir="ltr"><strong>INGREDIENTS</strong></p> <p dir="ltr">Cake</p> <p dir="ltr">320g plain flour</p> <p dir="ltr">40g cornflour</p> <p dir="ltr">2 tsp baking powder</p> <p dir="ltr">½ tsp salt</p> <p dir="ltr">225g butter, softened</p> <p dir="ltr">500g caster sugar</p> <p dir="ltr">100g Greek-style yoghurt</p> <p dir="ltr">1 vanilla bean pod</p> <p dir="ltr">5 large eggs</p> <p dir="ltr">120ml milk Red velvet swirl</p> <p dir="ltr">30g unsweetened cocoa powder</p> <p dir="ltr">75g milk</p> <p dir="ltr">1 tbsp red food colouring</p> <p dir="ltr">Lemon drizzle icing</p> <p dir="ltr">Juice of 1 lemon</p> <p dir="ltr">225g icing sugar, sifted</p> <p dir="ltr"><strong>METHOD</strong></p> <p><span id="docs-internal-guid-733ac1fe-7fff-3c9a-09c1-c737b138e132"></span></p> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Preheat oven to 180°C. Grease and flour a 26cm (10-cup capacity) Bundt tin.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">In a mixing bowl, whisk together flour, cornflour, baking powder and salt.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">In the bowl of a stand mixer fitted with a K beater attachment, beat together butter, sugar, and yoghurt until well combined.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Split the vanilla bean down its length with a paring knife. Scrape out the seeds and add to the stand mixer bowl.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Add eggs one at time, mixing well after each addition.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Turn the speed to low and stir in the flour mixture until just incorporated. Stir in milk until combined.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">In a separate large bowl, stir together 2½ cups of the batter, cocoa powder, milk, and red food colouring until well-combined.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">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.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Bake for 50-60 minutes, or until a wooden skewer inserted into the centre comes out clean.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Cool cake in the pan on a wire rack for 15 minutes. Invert the cake onto a wire rack, and cool completely.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">To make the lemon drizzle, mix the lemon juice with the icing sugar until smooth. Pour over the cooled cake. Slice and serve.</p> </li> </ol> <p><em>Image: Better homes &amp; Gardens</em></p>

Food & Wine

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How to bake your pup a birthday cake

<p dir="ltr">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. </p> <h4 dir="ltr">Dog cake recipe</h4> <h4 dir="ltr">What you'll need</h4> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Chopping board</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Knife</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Cake stand</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Bowls</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Spoon</p> </li> </ul> <h4 dir="ltr">Ingredients</h4> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">300 g Glow Raw Adult Australian Kangaroo dog food (or any preferred flavour)</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">4 salmon skin dog treats</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">9-12 mixed berries (mixture of raspberries, blueberries and strawberries)</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">10 strawberry yoghurt drops</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tsp melted coconut oil</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tsp pumpkin seeds</p> </li> </ul> <h4 dir="ltr">Method</h4> <p><span id="docs-internal-guid-d3b8966e-7fff-2340-4098-edebe3d7b817"></span></p> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Create three 1cm thick patty slices out of the Glow Raw Adult dog food.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Melt the strawberry yoghurt drops.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Place one patty slice on a cake stand.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Top with two crumbled salmon skin dog treats.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Place second patty slice on top.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Top with another two crumbled salmon skin dog treats.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Place third patty slice on top.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Drizzle the melted yoghurt drops over the top and sides of the cake.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Top with mixed berries.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Drizzle over melted coconut oil.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Sprinkle over pumpkin seeds.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Serve. Enjoy!</p> </li> </ol> <p><em>Image: Better Homes &amp; Gardens AU</em></p>

Family & Pets

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Mona Lisa gets caked in climate activist stunt

<p>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.</p> <p>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.</p> <p>The vandal then walked away from the scene before being approached by security. </p> <p>“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.</p> <p>“The Louvre applied its usual procedures for people with reduced mobility, allowing them to admire this major work of art."</p> <p>“While standing near the painting, this individual threw a pastry he had hidden in his personal belongings at the Mona Lisa’s glass case."</p> <p>“This act had no effect on the painting, which was not damaged in any way.”</p> <blockquote class="twitter-tweet"> <p dir="ltr" lang="en">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></p> <p>— Lukeee🧃 (@lukeXC2002) <a href="https://twitter.com/lukeXC2002/status/1530940469492035584?ref_src=twsrc%5Etfw">May 29, 2022</a></p></blockquote> <p>A spokesperson clarified that visitors in wheelchairs are allowed to move in front of other museum-goers to better see the artworks. </p> <p>The 36-year-old man was arrested and taken to a psychiatric infirmary in the police headquarters, according to the Paris prosecutor’s office.</p> <p>An investigation has been opened by the prosecutor for “the attempt of damaging a cultural property”.</p> <p>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.</p> <p>Leonardo da Vinci’s masterpiece, arguably the most famous painting in the world, draws millions of visitors each year to see her enigmatic smile. </p> <p><em>Image credits: Twitter @klevisl007</em></p>

Legal

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Man spends $7,000 on royal piece of cake

<p dir="ltr">A man has spent almost $8,000 on a piece of cake from Princess Diana and Prince Charles’ wedding.</p> <p dir="ltr">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.</p> <p dir="ltr">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.</p> <p dir="ltr">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. </p> <p dir="ltr">"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.</p> <p dir="ltr">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. </p> <p dir="ltr">"It's 41 years old but I definitely am going to have a bite."</p> <p dir="ltr">Gerry has not ruled out donating the piece of cake again but only after he has tasted it. </p> <p dir="ltr">Dave Avery who was the head baker of the Royal Navy said he had met up with Princess Diana before her big day. </p> <p dir="ltr">"She said to me, 'I want a wedding cake and not a monument', so she was quite happy.</p> <p dir="ltr">"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.”</p> <p dir="ltr"><em>Images: Twitter</em></p>

Money & Banking

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How to create an eggless choc-caramel masterpiece

<p dir="ltr">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.</p> <h2 dir="ltr">Ingredients</h2> <p dir="ltr">1¾ cups plain flour</p> <p dir="ltr">1 cup caster sugar</p> <p dir="ltr">¼ cup Dutch cocoa powder</p> <p dir="ltr">1½ tsp bicarbonate of soda</p> <p dir="ltr">½ tsp fine salt</p> <p dir="ltr">½ cup vegetable oil</p> <p dir="ltr">2 tsp vanilla extract</p> <p dir="ltr">1½ tsp white vinegar</p> <p dir="ltr">1 cup water</p> <p dir="ltr">Cadbury Flake and Flake Caramilk bars, roughly broken, to serve</p> <h3 dir="ltr">Icing</h3> <p dir="ltr">75g unsalted butter, at room temperature</p> <p dir="ltr">1 cup pure icing sugar</p> <p dir="ltr">¼ cup Dutch cocoa powder</p> <p dir="ltr">1 tsp vanilla extract</p> <p dir="ltr">1 Tbsp milk</p> <h3 dir="ltr">Chocolate sauce</h3> <p dir="ltr">200g dark chocolate, chopped</p> <p dir="ltr">300ml thickened cream</p> <p dir="ltr">2 Tbsp honey</p> <h2 dir="ltr">Method</h2> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Preheat oven to 160°C fan-forced (180°C conventional). Grease and line a 22cm round cake pan with baking paper.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">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.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">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.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">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.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">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.</p> </li> </ol> <p><span id="docs-internal-guid-f8252476-7fff-50f5-3908-096f90a982e7"><br /></span><span id="docs-internal-guid-f8252476-7fff-50f5-3908-096f90a982e7"><em>Image: Better Homes &amp; Gardens</em><br /></span><span id="docs-internal-guid-f8252476-7fff-50f5-3908-096f90a982e7"></p> <p></span></p>

Food & Wine

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Delicious and easy decadent double chocolate mousse cake

<p class="css-1316j2p-StyledParagraph e4e0a020">Image: Instagram </p> <p class="css-1316j2p-StyledParagraph e4e0a020">The<span> </span><em>delicious.</em><span> </span>team have released a new range of baking mixes including Double Choc Mousse Cake, Cookies &amp; Cream Cake, Salted Choc-Chip Cookie Pie and Upside Down Golden Syrup Banana Cake.</p> <p class="css-1316j2p-StyledParagraph e4e0a020">For all the information about the new range of<span> </span><em>delicious.</em><span> </span>cake mixes you can visit<span> </span><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></p> <p class="css-1316j2p-StyledParagraph e4e0a020"><strong>DOUBLE CHOC MOUSSE CAKE WITH WHIPPED VANILLA MASCARPONE AND COFFEE SYRUP</strong></p> <p class="css-1316j2p-StyledParagraph e4e0a020">Serves: 12</p> <p class="css-1316j2p-StyledParagraph e4e0a020"><strong>INGREDIENTS</strong></p> <p class="css-1316j2p-StyledParagraph e4e0a020"><strong>DOUBLE CHOC MOUSSE CAKE BASE RECIPE</strong></p> <p class="css-1316j2p-StyledParagraph e4e0a020">1 x packet delicious. double choc mousse baking mix</p> <p class="css-1316j2p-StyledParagraph e4e0a020">80g unsalted butter, melted</p> <p class="css-1316j2p-StyledParagraph e4e0a020">2 large eggs</p> <p class="css-1316j2p-StyledParagraph e4e0a020">2 1/3 cups (580ml) cold full cream milk</p> <p class="css-1316j2p-StyledParagraph e4e0a020">150ml cold thickened cream</p> <p class="css-1316j2p-StyledParagraph e4e0a020"><strong>CHOCOLATE SHARDS</strong></p> <p class="css-1316j2p-StyledParagraph e4e0a020">100g dark chocolate, chopped</p> <p class="css-1316j2p-StyledParagraph e4e0a020"><strong>WHIPPED VANILLA MASCARPONE</strong></p> <p class="css-1316j2p-StyledParagraph e4e0a020">1/2 cup (125g) mascarpone</p> <p class="css-1316j2p-StyledParagraph e4e0a020">1/2 cup (80g) pure icing sugar, sifted</p> <p class="css-1316j2p-StyledParagraph e4e0a020">2 tsp vanilla bean paste</p> <p class="css-1316j2p-StyledParagraph e4e0a020">1 1/2 cup (375ml) thickened cream</p> <p class="css-1316j2p-StyledParagraph e4e0a020"><strong>COFFEE SYRUP</strong></p> <p class="css-1316j2p-StyledParagraph e4e0a020">3/4 cup (165g) caster sugar</p> <p class="css-1316j2p-StyledParagraph e4e0a020">3/4 cup (180ml) strong coffee</p> <p class="css-1316j2p-StyledParagraph e4e0a020">1 tsp vanilla bean paste</p> <p class="css-1316j2p-StyledParagraph e4e0a020"><strong>METHOD</strong></p> <p class="css-1316j2p-StyledParagraph e4e0a020">1. Prepare the double choc mousse cake base recipe according to packet instructions. Set aside.</p> <p class="css-1316j2p-StyledParagraph e4e0a020">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.</p> <p class="css-1316j2p-StyledParagraph e4e0a020">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.</p> <p class="css-1316j2p-StyledParagraph e4e0a020">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.</p> <p class="css-1316j2p-StyledParagraph e4e0a020">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.</p>

Food & Wine