Sweet treats titillate travel

THE first week of the inaugural Great Travel Daily Bake Off has inspired some very impressive creations, with several delightful interpretations of caramel slice clearly going down a treat.

candice Free from Travel associates geelong made “the best caramel slice ever” (right), using her secret tip of taking the caramel right to the edge, as dark as you can without burning it.

“It makes the caramel much more intense,” she added, noting the importance of letting the slice warm up a bit before serving it so the caramel gets soft and gooey!

Trudi sheppard from apT Travel group sent through her sterling Vegan Caramel Slice (left) which looks sensationally scrumptious.

The unconventional bake uses sweetened condensed coconut milk with vegan chocolate and vegan butter or margarine.

Our third featured entry this week is from Janelle anderson of Queanbeyan city Travel whose artful creation (right) is a recipe she obtained from “a fabulous lady who ran the B&B I stayed in at the hills of Auckland some 10 years ago”.

Her chocolate, hazelnut and espresso slice is a “fab twist on an old favourite, with a bit of a caffeine hit for those afternoon slumps”!

This week’s challenge is Carrot Cake, so keep cooking for an opportunity to win a $50 gift card - send entries to bakeoff@traveldaily.com.au.