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Preparation Time: 15 minutes | Cook Time: 10 minutes | Serves: 1 four-layer cake (about 20 slices)


Ingredients

For the Pineapple & Carrot Cake:

500ml Snowflake Cake Wheat Flour

15ml Snowflake Baking Powder

250ml castor sugar

10ml Ground Cinnamon

5ml bicarbonate of soda

2ml salt

4 eggs

2ml Ground Ginger

250ml Brown sugar

10ml Vanilla essence

750ml Grated carrots

250ml Pecans (chopped)

200ml Crushed pineapple (drained)

For the Cream Cheese Frosting:

200g butter

1kg icing sugar (sifted)

100g full fat cream cheese

5ml lemon juicea

Fresh pineapple chunks and leaf tips

Method

    For the Cake:

  • Preheat the oven to 180°C.
  • Grease 2 x 8 inch pans.
  • Sift flour, baking powder, bicarb, salt, cinnamon and ginger.
  • Beat sugar and eggs, and in essence and oil.
  • Stir in carrots, nuts and pineapple.
  • Stir in dry ingredients.
  • Pour into pans and bake for 40-50 minutes or until a skewer inserted into the centre comes out clean.

    • Decorate:

  • Beat butter and cream cheese well.
  • Stir in icing sugar and lemon juice.
  • Once cooled, sandwich the cooled cakes together with a layer of cream cheese frosting (see above).
  • Spread a layer of icing sugar over the top of the sandwiched cakes.
  • Pipe swirls on top of the cake.
  • Top with fresh pineapple cubes and pineapple leaf tips for garnish.


Preparation Time: 15 minutes | Cook Time: 10 minutes


Ingredients

Eggless Blueberry Lemon Cupcakes (eggless):

500ml Snowflake Cake Flour

15ml Snowflake Baking Powder

5ml Bicarbonate of soda

250ml castor sugar

5ml Vanilla essence

10ml lemon zest

180ml buttermilk

60ml hot water

120g blueberries

Cream Cheese Frosting:

15ml butter

80g cream cheese

500g icing sugar

5ml lemon juice

Method

    For the Cupcakes:

  • Preheat the oven to 180°C.
  • Line a 12-hole muffin tray with cupcake liners.
  • Cream butter and sugar for 10 minutes.
  • Add in vanilla essence.
  • Sift flour, baking powder and bicarb.
  • Add dry ingredients to the butter mixture.
  • Add buttermilk and hot water.
  • Stir in lemon zest and blueberries.
  • Pour into a lined muffin tray.
  • Bake for 20 minutes or until a skewer inserted into the centre comes out clean.

    • Cream Cheese Frosting:

  • Beat the softened butter and cream cheese well.
  • Add in lemon juice.
  • Beat in sifted icing sugar.
  • Pipe rosettes on cooled cupcakes.
  • Sprinkle with decorative pearls, silver balls or flowers.


Preparation Time: 15 minutes | Cook Time: 10 minutes | Serves: 15 slices


Ingredients

For the Bottom Tier Blueberry Cakes:

750ml Snowflake Cake Flour

15ml Snowflake Baking Powder

4 eggs

500ml castor sugar

250ml oil

2ml salt

200ml milk

150g blueberries

5ml vanilla essence

For the Top Tier Orange Cakes:

600ml Snowflake Self-Rasing Flour

10ml Snowflake Baking Powder

500ml sugar

4 eggs

250g butter

250ml orange juices

Zest from 1 orange

For the Buttercream Frosting:

1 cup (250g) butter

8 cups (1kg) icing sugar

2 Tbsp (30ml) milk

2 tsp (10ml) caramel essence

Tropical food colouring - red and yellow

Fresh fruit and flowers for decoration

Gold pearls

Method

    Bottom Tier Blueberry Cakes:

  • Preheat oven to 180°C.
  • Grease and line two 20 round cake pans.
  • Beat eggs and sugar well, then add in oil and vanilla essence.
  • Stir in the sifted dry ingredients alternating with the milk into the egg mixture.
  • Fold in the blueberries.
  • Pour into lined trays and bake for 25 minutes or until a skewer inserted into the centre comes out clean.

    • Top Tier Orange Cakes:

  • Preheat oven to 180°C.
  • Grease and line two 20 round cake pans.
  • Beat butter and sugar well. Add in eggs while beating.
  • Add in orange juice and zest.
  • Stir in sifted Snowflake Self-Raising Flour and Snowflake Baking Powder.
  • Pour into lined trays and bake for 25 minutes or until a skewer inserted into the centre comes out clean.

    • For the Buttercream Frosting:

  • Beat softened butter or with an electric mixer for 1 minute on high speed until creamy. Add icing sugar to creamed butter or margarine and beat mixture on slow until mixture resembles breadcrumbs.
  • Add the milk and caramel essence and beat for about 2 minutes on high speed or until creamy.
  • Divide the icing into batches and create your favourite colours with the food colouring.
  • Stack and dowel the cakes with the 20cm cakes at the bottom and the 16cm cakes on top, sandwiching each layer with buttercream frosting.
  • Coat the outside with buttercream, working from the bottom, starting with a red layer blending into a yellow layer, then blending into white for the surfaces, using a palette knife or spatula.
  • Decorate your magical creation with fruit and flowers for a tropical treat!


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