The ultimate cake stall:
perfect for the next bake sale or to spoil the kids (big and small)
Chocolate freckle biscuit slab
MAKES 15 PIECES PREP AND COOK TIME 25 MINUTES (+ STANDING TIME) 125g cream crackers 150g butter, chopped ⅔ cup (150g) caster sugar 200g dark chocolate, chopped finely ¼ cup (65g) 100’s & 1000’s 1 Preheat oven to 200°C (180°C fanforced). Grease a 25cm x 38cm Swiss roll pan; line base with baking paper, extending the paper 5cm over long sides. 2 Place biscuits in a single layer in pan (trim to fit if necessary). 3 Combine butter and sugar in a medium saucepan over low heat; cook, stirring, for 2 minutes or until butter melts. Increase heat to high; cook, stirring, for 5 minutes or until sugar dissolves and mixture is well combined and bubbling. Remove from heat; pour over biscuits, spreading to cover evenly. 4 Bake slab for 12 minutes or until golden. Remove from oven; sprinkle evenly with chocolate. Return to oven for 1 minute or until chocolate melts. 5 Quickly, using a palette knife or the back of a spoon, smooth chocolate. Immediately sprinkle with 100’s & 1000’s. Stand for 1 hour or until the chocolate is set. Using a large kitchen knife, cut slab into squares. Not suitable to freeze or microwave.
Almond and jube nougat
MAKES 8 LARGE BARS PREP AND COOK TIME 30 MINUTES (+ COOLING AND STANDING TIME) 4 sheets edible rice paper 2⅔ cups (590g) caster sugar ½ cup (180g) honey ½ cup (175g) glucose syrup ⅓ cup (80ml) water 2 egg whites 1 cup (160g) almond kernels 250g mixed jubes and chopped jelly snakes 1 Grease a 23cm square cake pan. Line base and sides with baking paper. Line base of pan with 2 rice paper sheets, trimming to fit if necessary. 2 Stir sugar, honey, glucose syrup and the water in a medium heavy-based saucepan over low heat for 5 minutes or until sugar dissolves. Brush down sides of pan with a pastry brush dipped in hot water to dissolve sugar crystals. Increase heat to high; bring to the boil. Boil, without stirring, for 5 minutes or the mixture reaches 132°C (hard ball stage) on a sugar thermometer (or until a small amount of syrup dropped into ice-cold water can be rolled into a hard but still pliable ball). Remove pan from heat. 3 Beat egg whites in a small heatproof bowl with an electric mixer until soft peaks form. Working quickly, with mixer operating, gradually beat hot syrup into egg white until combined. Continue for 1 minute, or until mixture is thick and glossy. Using a large metal spoon, fold almonds, jubes and jelly snakes into egg white mixture. 4 Spread egg white mixture into pan; level surface. Top with remaining rice paper sheets; trimming to fit if necessary. Press down with the palm of your hand to level surface. Leave in a cool, dry place for 4 hours or until firm. 5 Turn the nougat onto a chopping board. Use a large, greased knife to cut the nougat in half, then cut each piece into four rectangles. Not suitable to freeze or microwave.