White Wings

[whitewingsbaking]

White Choc Hot Cross Buns with Salted Vanilla Caramel by Anna Polyviou

Makes: 30 buns  Prep time: 1 hour 45 Mins Cook time: 20 Mins 

Ingredients

Dough

220mL milk, 120mL warmed, 100mL at room temperature 

12g dried instant yeast 

400g White Wings Plain Flour 

40g CSR Caster Sugar 

10g ground cinnamon 

100mL water, at room temperature 

40g butter, melted 

120g white chocolate buttons 

Cross

45g White Wings Plain Flour

20mL olive oil 

40mL water 

Salted Vanilla Caramel Glaze

160mL thickened cream 

50g unsalted butter 

50g CSR Brown Sugar 

50g CSR Rapadura Sugar 

½ vanilla pod, seeds scraped 

Pinch of sea salt 

Method 

For the dough, place 120mL warm milk and the dried yeast in a small bowl or jug and whisk together. Set aside for 5-10 minutes until frothy. 

Place flour, caster sugar, cinnamon, remaining 100mL room temperature milk, water and butter in an electric mixer with the dough hook. Add the yeast mixture and knead on medium speed for 5 minutes or until completely combined and smooth, then add the white chocolate buttons and knead to combine. 

Turn dough onto a lightly floured bench and roll into a ball. Transfer to a bowl, cover with plastic wrap and set aside in a warm place for 1 hour or until doubled in size. 

Lightly spray a 31cm round ovenproof dish with baking spray. Place a smaller round ovenproof dish in the centre. Set aside. 

Once the dough has risen, knead on a lightly floured surface and divide into 30 balls (each ball will be about 30g). Arrange dough balls in two concentric circles in the prepared dish, and set aside to prove for a further 30-45 minutes. 

Preheat the oven to 185°C. 

To make the crosses, combine all ingredients in a small bowl and whisk until a smooth paste. Transfer mixture to a piping bag with a plain nozzle and pipe crosses over each of the proved buns. 

Place hot cross buns in the oven and bake for 20 minutes or until golden. 

Meanwhile, to make the salted vanilla caramel glaze, combine all ingredients in a small saucepan over medium heat and stir to dissolve the sugars. Bring the mixture to a simmer and cook for 2 minutes or until slightly thickened. Set aside. 

Remove hot cross buns from the oven and, while hot, brush with the warm glaze. Pour extra glaze into the small centre dish and serve.

[whitewingsbaking]

Gluten Free Banana Bread

Yield: 1 Prep: 15 mins Cook: 50 mins

Ingredients:

200g White Wings Gluten Free Plain Flour 

1¼ tsp baking powder 

½ tsp baking soda 

1 pinch of salt 

75g unsalted butter, softened 

150g CSR White Sugar 

2 free-range eggs 

1 tsp vanilla paste or essence 

1 cup ripe mashed banana 

CSR Soft Icing Mixture for dusting

Method:

Preheat your oven to 175°C bake. Grease a 22cm x 12cm non-stick loaf tin.

Sift the flour, baking powder, baking soda and salt into a bowl and whisk until fully combined.

Cream the butter and sugar in a large bowl with a handheld mixer until light and pale.

Add one egg at a time to the butter mixture, whisking after each one.

Add the vanilla and mix to combine.

Add half the flour mixture and mix well, then add half the mashed banana and mix again. Repeat with the remaining flour and mashed banana.

Pour the mixture into your greased loaf tin and bake for 50 minutes or until a skewer comes out clean.

Allow the loaf to cool in the tin for 30 minutes, then remove from the tin and place on a rack to cool completely.

Dust with icing sugar to serve.

[whitewingsbaking]

Hot Cross Scrolls

Serves: 9  Prep: 35 mins  Cook: 20 mins 

Ingredients

1 packet White Wings Cinnamon Scroll Mix 

1 egg 

80g unsalted butter, melted 

100mL lukewarm milk 

40g butter 

20mL cold milk 

1 cup (180g) coarsely chopped Australian raisins 

Method

Prepare and prove scroll dough as directed. Grease and line a 22cm round cake pan or 20cm square cake pan. 

Prepare cinnamon butter as directed. Roll out scroll dough as directed. 

Spread butter over dough, leaving a 1cm border. Scatter over the raisins, then starting with the longest side, roll tightly to enclose the filling. Cut into 9 even pieces and place pieces, side by side with scroll-side up and leave room for spreading in the pan. 

Prove scrolls as directed.

Bake scrolls as directed 

To prepare the glaze, mix the glaze mix with 2 tsp cold milk. Place half the glaze in a disposable piping bag fitted with a 5mm piping nozzle. Add 1 tsp milk to the remaining glaze and brush over the warm scrolls. Pipe the thicker glaze over the tops of scrolls for form crosses. Set aside for 20 minutes to set. Serve at room temperature 

Cooks tip: If dough appears a little sticky, dust with some flour to ease rolling out. If you don’t have piping bag, use a snap lock bag and trim off a bottom corner to about 5mm.

[whitewingsbaking]

Easter Bunny Scrolls

Serves: 10 Prep: 45 mins Cook: 15-20 mins 

Ingredients:

1 packet White Wings Cinnamon Scroll Mix 

1 egg 

80g unsalted butter, melted 

100mL lukewarm milk 

40g butter 

20mL cold milk

⅔ cup (120g) coarsely chopped Australian raisins 

Egg wash: 1 egg yolk mixed with 2 tsp milk 

20 yellow smarties 

10 pink smarties 

Method:

Prepare and prove dough as directed. Grease and line two large, flat baking trays with baking paper. 

Prepare cinnamon butter as directed. Roll out dough between two sheet of baking paper to a 40cm x 30cm rectangle. 

Spread butter over dough, leaving a 1cm border. Cut one third of the dough lengthways to form a 40cm x 10cm rectangle, then cut crosswise into twenty 2cm strips. Set aside. 

Scatter raisins over the remaining rectangle of dough. Starting with the longest side, roll tightly to enclose the filling.  Chill for 10 minutes to firm.

Using a serrated knife, trim ends to about 35cm in length. Cut into 10 even pieces (about 3.5cm thick). 

Divide the scrolls among baking trays. Brush 1 side of the scrolls with egg wash and using the image as a guide, arrange two strips of dough on the scroll to form ears, pinching firmly to attach. Brush the bunny with extra egg wash. Repeat with remaining scrolls and strips of dough to form 10 bunnies. Cover with a damp tea towel / cling wrap loosely and set aside in a warm place for 30 mins to prove. 

Bake bunny scrolls as directed or until golden. 

Make glaze as directed. Drizzle bunnies with glaze and decorate with yellow smarties to form eyes and pink smarties for form a nose. Set aside for 10-15 minutes to set. Serve warm or at room temperature.

[whitewingsbaking]

Cheesecake Egg Nests

Makes: 30 bites Prep: 1 hour, plus chilling overnight Cook: 15 mins 

Ingredients

1 packet White Wings Baked Cheesecake Tart 

70g unsalted butter, melted 

2 eggs 

125mL thickened cream 

190mL milk 

½ cup (60g) toasted shredded coconut 

250g mini speckled easter eggs 

Method

Preheat oven as directed. Grease two 24-hole,1 ½ tbs (30ml capacity) mini muffin pans with spray oil. 

Prepare biscuit base as directed. Divide the mixture evenly among 30 holes (about 2 rounded teaspoons per hole), then using the back of teaspoon, press the biscuit into bases. 

Prepare the cheesecake filling as directed. Spoon cheesecake filling over the prepared holes, about 1 tablespoon per hole. 

Bake cheesecakes in oven for 15 mins until set. Cool in oven as directed. Refrigerate cheesecakes for 2 hours or preferably overnight to firm. 

Using a knife, press down one side of each cheesecake to release from the pan. 

Arrange cheesecakes on a serving plate, scatter with toasted coconut and top with easter eggs to serve. 

TIP: for mini cheesecakes, use a 12-hole, ½ cup (125ml) capacity muffin pan.  Bake for 20-25 minutes.

[whitewingsbaking]

Berry Custard Danish with Raspberry Icing and Pistachios

Serves: 8  Prep: 45 mins, plus resting and proving Cook: 20 minutes 

Ingredients:

1 packet White Wings Mixed Berry & Custard Danish 

1 egg

90g unsalted cold butter, cubed

100mL lukewarm milk

20mL vegetable oil, for brushing

100mL thickened cream

Egg wash: 1 egg and 20mL water

Pistachios, chopped 

Raspberry Icing 

2 tbs raspberries 

2 tsp lemon juice 

½ tsp vanilla bean paste 

200g (1 ⅔ cup) icing sugar 

Method:

Prepare and bake White Wings Mixed Berry & Custard Danish as directed. 

For the raspberry icing, place raspberry, vanilla and lemon juice in a bowl and lightly crush with a fork. Sift over the icing sugar and stir to combine. 

Drizzle icing over the danish and scatter with pistachios to serve.

[whitewingsbaking]

Apple and Walnut Scrolls with Salted Caramel Icing

Serves: 8  Prep: 45 minutes  Cook: 25 minutes 

Ingredients:

1 packet White Wings Cinnamon Scroll Mix 

1 egg

80g unsalted butter, melted

100mL lukewarm milk

40g softened unsalted butter

Finely grate zest of 1 lemon 

Finely grate zest of ½ orange 

1 apple, cored, finely chopped 

½ cup toasted walnuts, finely chopped 

Salted Caramel Icing 

75g (⅓ cup) CSR brown sugar 

40g butter, chopped 

2 ½ tbs milk 

½ tsp sea salt 

Method:

Prepare and roll out scroll dough as directed. Grease and line a 22cm cake pan with baking paper. 

Prepare cinnamon butter as directed and stir through citrus zest. Spread butter over dough, leaving a 2cm border, then scatter over the apple and walnuts. Starting from one long end, tightly roll to enclose the filling. Trim the ends and cut crossways into 8 portions. 

Arrange scrolls in prepared pan, about 1-2cm apart. Cover with a tea towel and set aside in a warm place for 1 hour to prove. 

Preheat oven to 200°C conventional or 180°C, fan forced. Bake scrolls for 15-20 minutes until golden. 

Meanwhile, for salted caramel icing, combine sugar, butter and milk in a small saucepan over medium heat. Cook, stirring, for 2-3 minutes until sugar dissolves. Remove from the heat, add the salt, sift over the White Wings glaze mixture and stir to combine. 

Drizzle warm scrolls with warm caramel icing to serve.

[whitewingsbaking]

Mini Brûlée Cheesecake with Roast Rhubarb

Serves: 12 Prep: 20 minutes  Cook: 35 minutes 

Ingredients:

1 packet White Wings Crafted Baked Cheesecake Tart

70g unsalted buter, melted 

2 eggs 

125mL thickened cream 

190mL milk

2 tbs CSR caster sugar 

Roast rhubarb 

1 bunch rhubarb, trimmed 

110g (½ cup) CSR Caster Sugar 

Thinly peeled zest and juice of 1 orange 

Method:

Preheat oven to 160°C conventional or 140°C, fan-forced. Lightly grease a 12-hole, ½ cup (125ml) capacity muffin pan. Prepare biscuit mixture as directed. Divide among the holes and press down firmly with the base of a glass. Refrigerate for 15 minutes to firm. 

Make the cheesecake filling as directed and pour over the biscuit bases. Gently tap the pan to remove any air bubbles and bake for 15-20 minutes until just set. Turn oven off and let cheesecakes cool in the oven for 40 mins with the door closed. Refrigerate for 1 hour or until cold. 

Heat oven to 200°C or 180°C, fan-forced. For roast rhubarb, line a large baking tray with baking paper. Cut the rhubarb into 6cm lengthways on an angle. Place rhubarb in a single layer on the prepared tray, scatter over the sugar, add the orange zest, juice and 2 tbs water and toss to combine. Roast for 12-15 mins until tender but still holds its shape.

Sprinkle cheesecakes with sugar and caramelise with a blow torch. Stand for 5 mins to crisp. Using a small spatula, carefully remove cheesecakes from the pan. Serve cheesecakes with roast rhubarb.

[whitewingsbaking]

Vanilla Cheesecake with Blueberries and Lemon Syrup

Serves: 12  Prep: 20 minutes, plus overnight chilling Cook: 3 minutes 

Ingredients:

400g digestive biscuits 

200g melted unsalted butter 

2 x White Wings Cheesecake Filling Mix

125g (1 punnet) blueberries 

Lemon syrup 

110g (½ cup) CSR caster sugar 

80mL (1/3 cup) lemon juice 

Thinly peeled zest of 1 large lemon 

Method:

Grease and line a 22cm round springform cake pan with baking paper. 

Process biscuits in a food processor until finely crushed. Add the butter and process until combined. Spoon into prepared pan and use a straight-sided glass to spread and press mixture over the base and side of the pan. Place in the fridge for 30 mins to firm. 

Prepare the cheesecake mix as directed. Spoon mixture into the biscuit shell and smooth the top, creating some peaks and swirls. Place in the fridge for 3-4 hours or preferably overnight to set. 

For lemon syrup, combine sugar, lemon juice, zest and 2 tbs water in a small saucepan over medium heat. Cook, stirring, for 2-3 minutes until sugar dissolves. Place in the fridge for 2 hours to chill. 

Transfer cheesecake to a serving platter, top with blueberries and drizzle with lemon syrup to serve. 

NOTE: For a smaller cheesecake, grease and line an 18cm round springform cake pan with baking paper. Process 200g digestive biscuits until finely crushed. Add 100g melted butter and process until combined. Spoon into prepared pan and use a straight-sided glass to spread and press mixture over the base and side of the pan. Refrigerate for 30 mins to firm. Prepare 1 x Packet White Wings Cheesecake Filling Mix as directed. Spoon mixture into the biscuit shell and smooth the top, creating peaks and swirls. Refrigerate for 3-4 hours to set. Meanwhile, for lemon syrup, combine 55g (¼ cup) caster sugar, 2 tbs lemon juice, thinly peeled zest of ½ lemon and 1 tbs water in small saucepan over medium heat. Cook, stirring for 2-3 mins until sugar dissolves. Refrigerate for 2 hours until chilled. Serve slices of cheesecake with blueberries and a drizzling of lemon syrup. 

NOTE: use a hot, wet knife to cut the cheesecake.

[whitewingsbaking]

Choc Mousse Tart with Salted Caramel and Macadamia

Makes: 20 mini tarts  Prep: 1 hour, plus setting overnight

Ingredients:

400g digestive biscuits 

250g melted unsalted butter 

55g cocoa powder, sifted 

50g (1/3 cup) CSR icing sugar, sifted 

430g jar dulce de leche 

75g ( ½ cup) roasted macadamias, coarsely chopped 

½ tsp sea salt flakes, plus extra to scatter 

1 x White Wings Choc Mousse Mix

Chopped roasted macadamias, to serve 

Method:

Cut 20 strips baking paper, about 15cm long x 1.5cm wide. Grease two 12-hole, ½ cup (125ml) capacity muffin pans lightly with oil, and lay a strip of paper into each, with ends extending above the sides. 

Process biscuits in a food processor until finely crushed. Add the butter, cocoa and sugar and process until combined. Divide mixture (about ¼ cup) evenly among the lined holes. Use a tablespoon measure to spread and press the biscuits mixture over the base and sides of each hole. Refrigerate for 30 mins to chill. 

Mix dulce de leche, macadamias and salt in a bowl and divide among tart shells. Using the back of a warm spoon, spread the mixture out to create an even layer. Chill until required. 

Prepare the chocolate mousse filling mixture as directed. Place chocolate mousse into a piping bag. Snip off the end and pipe evenly over the caramel layer. Using the back of a spoon, spread the mousse to side the tart shells. Refrigerate for 2 hours or overnight to set. 

Serve scattered with extra macadamias. 

NOTE: For a large style tart, grease a 24cm (base measurement) x 3.5cm fluted tart tin with removeable base and line the base with baking paper. Process 250g digestive biscuits until finely crushed. Add 150g melted butter, 35g sifted cocoa powder, 30g sifted icing sugar and process until combined. Spoon mixture into prepared pan and use a straight-sided glass to spread and press the mixture over the base and sides of the tin. Chill for 30 mins to firm. Mix 430g dulce de leche, 100g chopped macadamias and ½ tsp sea salt in a bowl and spoon into the tart shell. Using the back of a warm dry spoon, spread the mixture out to create an even layer. Refrigerate for 2 hours to set. Prepare 1 x White Wings Chocolate Mousse Filling mixture as directed. Spread over the caramel layer and refrigerate for 2 hours or overnight to set. Serve scattered with extra chopped roasted macadamias. 

[whitewingsbaking]

Baked Cheesecake Tart

Serves: 12 Prep: 15 mins Bake: 50-60 mins

Ingredients

1 packet White Wings Baked Cheesecake Tart mix

Tart Base

70g unsalted butter, melted

Cheesecake filling

2 eggs

125mL thickened cream

190mL  milk 

Method

Tart Base 

Spray oil lightly onto a 20cm x 3.5cm flan/quiche pan or line a 20cm round springform pan.

Place biscuit base mix and melted butter into a medium mixing bowl and mix with a spoon until combined. 

Press the mixture firmly over the base and sides of the pan. Refrigerate while preparing filling.

Cheesecake Filling

Preheat the oven to 140°C fan forced and place a pan filled with water at the bottom of the oven as a water bath. 

Using an electric mixer on low speed, combine the cream and milk for 30 seconds and slowly add in the cheesecake filling mix. Add in the eggs and mix on medium speed for 2 minutes or until the batter is smooth and well combined. 

Pour the mixture over the base, tap gently to remove any air bubbles and bake for 50-60 minutes or until lightly golden and just set.

Turn the oven off and allow to cool for at least 40 minutes in the oven with the door closed. 

Refrigerate for minimum 1 hour or until cold. Top with dusting sugar to serve.

[whitewingsbaking]

Mixed Berry & Custard Danish

Serves: 12 Prep: 35 mins + 2 hours resting Bake: 20 mins

Ingredients:

1 packet White Wings Mixed Berry & Custard Danish

Danish Base

1 egg

90g unsalted cold butter, cubed

100mL lukewarm milk

20mL vegetable oil

Custard Filling

100mL thickened cream

Egg Wash

1 egg

20mL water

Method:

Mix

Place the warm milk and yeast in a small bowl, stir slightly to combine. Let sit for 5-10 minutes. 

Place the Danish mix and butter into a medium bowl. Using your hands rub the butter into the base mix until the mix resembles small peas. 

Whisk together the yeast mixture, egg and add into the Danish mix. Stir with a wooden spoon just until it forms a sticky dough. Do not knead. 

Cover with plastic wrap and refrigerate for 1 hour and then place into the freezer for 10-15 minutes until slightly firm. Or refrigerate overnight if making a day ahead. 

Take the dough out of the freezer and place the dough between 2 sheets of baking paper and roll into a large rectangle (approximately 25cm x 35cm). 

Fold the dough into thirds, like you would a business letter, then roll it out again. Repeat 2 times, changing the direction you fold the dough each time. 

Fold the dough into thirds again and cover with plastic wrap. Freeze for 10 minutes or until slightly firm. 

Meanwhile, make the custard. Mix the custard mix, milk and cream with a wire whisk for 1-2 minutes or until the custard thickens. Cover and refrigerate until use.

To assemble 

Roll the chilled dough out between 2 sheets of non-stick baking paper to make a 35cm x 25cm rectangle. 

Using a knife, score each rectangle into thirds lengthwise. Cut the outer thirds into approximately 2cm strips. 

Brush oil lightly over the dough, spread the custard down the centre third of the dough and top with the mixed berry. 

To make a braid, take one top dough strip and fold it over the filling. Fold the dough strip from the other side over the top overlapping the first one slightly. Repeat all the way down. 

Place on a baking tray, cover loosely with plastic wrap and let the Danish rise for 30 minutes. 

To make the egg wash, whisk an egg and water together and brush the Danish with the egg wash. 

Bake

Preheat oven to 180°C conventional or 160°C, fan-forced. 

Bake the Danish for 20 minutes until the crust is golden. Let cool to room temperature before serving.

[whitewingsbaking]

Cinnamon Scrolls with Glaze

Serves: 9 Prep: 30 mins Bake: 15-20 mins

Ingredients:

1 packet White Wings Cinnamon Scroll Mix

Scrolls

1 egg (58g) 

80g (4 tbsp) unsalted butter, melted 

100mL (5 tbsp) lukewarm milk

Cinnamon Sugar

40g softened unsalted butter

Glaze

20mL cold milk

Method:

Mix 

Line a 20cm square cake tin or a cookie pan and lightly grease a medium bowl. 

Place the 100mL warm milk and yeast in a small bowl, stir slightly to combine. Let sit for 5-10 minutes. 

In a medium bowl, combine melted butter, egg and yeast mixture. 

Add in scroll mix into the liquid mixture, mix until combined. Knead for 8 minutes or until dough is no longer sticky, glossy and elastic. If dough feels a little dry (very tight to knead), wet hands in between the kneading process. 

Place dough in a lightly greased bowl, cover with a damp tea towel/cling wrap loosely and set aside in a warm place for1 hour until doubled in size or refrigerate overnight if making a day ahead. 

To make the cinnamon butter, place the softened butter and cinnamon sugar mix in a small bowl and mix to combine. Set aside.

To Assemble

Roll the proofed dough out between 2 sheets of non-stick baking paper to make a 40cm x 25cm rectangle. 

Spread with the cinnamon butter, leaving a 1cm border. 

Starting with the longest side, roll tightly to enclose the filling. Cut into 9 even pieces and place the pieces, side-by-side with scroll-side up and leaving room for spreading in a lined 20cm square tin or cookie pan. 

Cover with a damp tea towel/cling wrap loosely and set aside in a warm place for 45-60 minutes or until doubled in size. 

Bake 

Preheat oven to 180°C fan forced or 200°C conventional. Bake for 15-20 minutes until golden. 

Glaze

To prepare the glaze, mix glaze mix with cold milk. Brush on cinnamon scrolls while they are still warm. Drizzle remaining with a spoon. Serve warm.

[whitewingsbaking]

Baked Cheesecake with Strawberries & Passionfruit Syrup

Serves: 12 Prep: 25 mins Cook: 1 hour 10 mins

Cheesecake

1 packet White Wings Baked Cheesecake Tart mix

70g unsalted butter, melted

2 eggs

125mL thickened cream

190mL milk

Topping

300mL thickened cream

200mL crème fraîche or sour cream

2 tbs CSR Pure Icing Sugar, sifted

1 punnet (250g) strawberries, to serve

Passionfruit syrup

½ cup (110g) CSR Caster Sugar

125mL passionfruit pulp (about 4 passionfruits)

60mL water

Prepare, bake and chill White Wings Baked Cheesecake Tart mix as directed.

For the passionfruit syrup, combine sugar, passionfruit pulp and ¼ cup (60mL) water in a small saucepan over medium-high heat. Cook until sugar dissolves. Cook, stirring occasionally, for 3-4 mins until syrup has reduced slightly.

Remove from the heat and refrigerate for 2 hours until chilled and thickened.

For the cream topping, use an electric mixer to whisk crème fraîche, cream and icing sugar on high for 1-2 mins until soft peaks form.

Place cheesecake on a serving platter. Spoon over cream, top with strawberries and drizzle with passionfruit syrup to serve.

Tip: Halve or quarter the strawberries to serve if preferred!

[whitewingsbaking]

Choc-Peanut Caramel Tart

Serves: 8-10 Prep: 30 mins Cook: 45 mins

Ingredients:

Choc Tart 

2 packets White Wings Choc Ganache Tart Mix 

2 egg yolks 

80g unsalted cold butter 

170mL thickened cream 

Peanut caramel filling 

110g (½ cup) CSR Caster Sugar 

40g unsalted butter 

60mL (¼ cup) thickened cream 

100g (½ cup) smooth peanut butter 

Topping 

Chocolate covered peanuts, chopped 

Dark chocolate curls, to serve

Method:

Prepare both packets of the tart base as directed. Chill dough for 1 hour to rest. 

Roll dough out between two sheets baking paper to 28cm round (about 3mm thick). Chill dough for 30 mins to rest. Line a 20cm x 3.5cm tart/flan tin with the pastry. Trim excess pastry, dock the base with a fork and place in the fridge for 30 mins to rest.

Preheat oven to 170°C, fan forced. Line pastry with foil and fill with rice or pastry weights. Bake for 20 mins. Remove the foil and weights. Reduce heat to 150°C and bake for 10-15 mins until pastry is dry and golden. Set aside to cool.

For the peanut caramel filling, place sugar in a medium saucepan over medium-high heat. Cook, stirring occasionally, for 3-4 mins until sugar has caramelised.

Remove from the heat, add the butter and swirl to combine. Add the cream and stir to combine. Set aside for 5 mins to cool slightly then stir in the peanut butter. Pour peanut caramel into tart shell, smooth the top and place in the fridge for 2 hours to set.

Prepare the chocolate ganache as directed. Pour over peanut caramel layer, smooth the top and lightly tap to remove any air bubbles. Place in the fridge for 4 hours or preferably overnight to set.

To serve, use a hot, dry knife to cut the tart into slices and top with chocolate covered peanuts and chocolate curls.

[whitewingsbaking]

Red Velvet Layer Cake with Cheesecake Icing and Raspberries

Serves: 12-14  Prep: 50 minutes, plus setting overnight Cook: 1 hour and 15 minutes 

Ingredients:

2 packets White Wings Red Velvet Cupcake mix 

120g soft butter or margarine

4 eggs

250mL milk

1 x White Wings Cheesecake Mix 

310mL cold milk

250g (2 punnets) raspberries 

Extra raspberries, to serve 

Crushed raspberry icing 

1 packet White Wings Cheesecake Mix 

310mL cold milk

60g (½ punnet) raspberries 

Method:

Preheat oven to 180°C conventional or 160°C fan-forced. Grease and line a 20cm round cake pan with baking paper. Prepare White Wings Red Velvet Cupcake mix as directed. Pour batter into the prepared pan and smooth the top.  Bake for 1 hour and 15 minutes or until a skewered inserted into the centre comes out clean. Cool completely in the pan. 

Prepare White Wings Cheesecake Mix as directed. Set mixture aside at room temperature for 15 minutes to firm slightly. Meanwhile, using a serrated knife, trim the top of the cake to create a flat surface. Cut the cake into three layers horizontally. 

Place one cake layer on a serving platter. Spread with half of the cheesecake mixture and scatter with one-third of the raspberries. Top with another layer of cake. Repeat layering, finishing with the final layer of cake. 

For the icing, prepare White Wings Cheesecake Mix as directed. Set aside at room temperature for 15 minutes to firm slightly. Crush raspberries with a fork, then fold through the cheesecake mix. Using a spatula, spread the icing over the top and sides of the cake. Refrigerate for 2 hours or preferably overnight to set. 

Serve slices of cake with extra raspberries

[whitewingsbaking]

Milk Choc Ganache Tart 

Serves: 6 Prep time: 25 mins Bake time: 18-20 mins

Ingredients

1 packet White Wings Milk Choc Ganache Tarts

Tart Base

1 egg yolk

40g unsalted cold butter, cubed

Filling

85mL thickened cream

Method

Tart Base

Preheat oven to 140°C fan-forced and grease a muffin/cup cake pan. 

Using your hands rub the butter into the tart base mix until the mixture becomes crumbly and resembles coarse meal. Add the egg yolk and combine into the tart mix, forming a dough. 

Divide dough into 6 balls, and gently press each ball into the sides of each muffin tin hole. 

Bake at 140°C fan-forced for 18-20 minutes or until golden.

Filling 

Add chocolate buttons and thickened cream to microwave safe mixing bowl, microwave for 40 seconds to 1 minute, stirring every 20 seconds with a metal spoon, or until smooth and pourable. 

Pour chocolate into cooled tart case and  spread evenly with a spatula if required.

Cool for 2 hours in refrigerator or overnight.

Serve cold, and top as desired.