Caramel Oat Slice

I hope you don’t mind me reposting previous recipes, but I needed something quick for afternoon tea today, and when I looked at the recipe I posted for this last year I was sad about the photo.

A bad photo puts people off trying a recipe, and I really want you to try it.  This is delicious and squishy while warm, and equally as addictive once cool.  The edges of the caramel go chewy and dark and may well be the best part.

I got lots of comments about this being a tan square, which is probably quite true.  But the addition of oats is really quite good, plus they’re healthy so you might call this breakfast and just get away with it.


Caramel Oat Slice


Caramel filling

1 Can of condensed milk (it’s usually about 396g or something strange!)

50g butter

2 Tbsp golden syrup


180g softened butter

1/4 C sugar

1 tsp vanilla

1 1/2 C flour

2/3 C rolled oats

Prepare the caramel by stiring the condensed milk, butter and golden syrup over a low heat until it’s thick and golden.  Allow to cool.

Beat butter, sugar and vanilla until light and fluffy.

Stir in the flour and oats until combined.

Press 3/4 of the mixture into a lined 20cm square pan (or equivalent).  Pour over caramel mixture and then crumble the remaining base mixture over the top.

Bake at 180C for 30 until golden and caramel is brown around the edges

Allow to cool before slicing.


Three Layer Neapolitan Cake

Neapolitan Cake
I’ve made one of these a couple of years ago and didn’t blog about it, but this time I wanted to make an ‘easy’ version.

This one involves one cake mix which is then flavoured, so you’re not baking three different cake batters for one cake.  It also uses strawberry flavouring that you’ll either have at home, or will only cost you a couple of dollars for a pack.

There are a lot of instructions I’m afraid.  The recipe isn’t really compilcated, but when you’re doing three different cake flavours, two buttercream flavours AND a ganache drizzle, there are a few more steps than with a basic cake.  But if you’re looking for a Neapolitan cake or something a bit different, this one may well be worth a try.

I finished this with a few different kinds of sprinkles and some pink meringues.  I think it would just as cute with some pink and white sprinkles going the whole way around the rim or some buttercream rosettes.  I made the buttercream on the outside and between the layers a swirly pink and white, so all the neapolitan colours are visible in the visible decorating and when cut.

Next week I’ll have a video up for you showing how to quickly ice a smooth buttercream cake.

Neapolitan Cake

Basic Batter
225g softened butter
1/2 cup canola/vegetable oil (or another flavourless oil)
2 1/2 cups sugar
5 eggs
3 cups flour
2 1/2 tsp baking powder
1 cup buttermilk (or add a splash of vinegar or lemon juice to a cup of milk – leave to sit for 10mins)
2 tsp vanilla

Beat butter, oil and sugar together until light and fluffy

Add eggs, one at a time, beating well between each.

Add flour, baking powder, buttermilk and vanilla and mix until combined.

Seperate batter evenly out into 3 bowls

For cake flavourings
1 cup milk
6 Tbsp Strawberry Make a Shake milk flavouring powder (or eqiv.  eg, nesquik)
3 Tbsp cocoa
1 Tbsp golden syrup

Bowl 1: Vanilla
Add 1/4 cup milk to the batter and mix in.  Done!

Bowl 2: Strawberry
Add 6 Tablespoons of Strawberry Make-a-Shake to 1/4 cup milk.  Add to cake batter and mix in.  Also done!

Bowl 3: Chocolate
Add 3 Tablespoons of cocoa and 1 tablespoon of golden syrup to 1/2 cup of milk.  Heat and mix to dissolve cocoa, then mix into batter.

Line 8″ round pan/s and bake each batter seperately.  I used one pan and baked one straight after another.   Bake at 180C for 20-25mins or until baked.  Allow to cool before icing.

Strawberry and Vanilla Buttercream
500g softened butter
750g icing sugar
1/4 cup boiling water + extra
3 Tbsp Strawberry Make-a-Shake

In a mixer, beat together butter, icing sugar and 1/4 cup hot water.  In this temperature I like to use hot water to get the icing nice and fluffy and a bit warmer.  It cools down really quickly in my kitchen which makes it hard to pipe.  Beat for a good 5mins, you want the icing nice and fluffy and as white as possible.  I don’t cheat and use shortening so you can’t skip this step unless you want yellowy icing.

Seperate into two bowl.  To one bowl add a couple of teaspoons of vanilla and mix in.  Make a paste using the strawberry flavouring and a few tablespoons of hot water, then add to the second bowl and mix.  You now have to flavours of buttercream.

To fill my layers, I put two large tablespoon sized dollops of each flavour buttercream on my chocolate cake layer, then smoothed it out, swirling the flavours togther as I went.

Place your vanilla layer into place, then repeat with another two dollops of each flavour.  Place your strawberry layer on top.

Ice the outside of your cake using dollops of each flavour buttercream and smoothing.  The more you smooth, the more they will disappear into each other.  Don’t be afarid to leave it looking a little rustic!

If you are in a hurry and want to skip this step, make the buttercream strawberry only by doubling the strawberry flavouring.

Chocolate Ganache Drizzle
125g dark chocolate
1 C cream

Heat your cream to almost boiling, then add in your broken up chocolate.  Allow to sit for a few mins before mixing until smooth.  If the chocolate isn’t quite melted, put it in the microwave for 10 second bursts until melted and smooth.

Allow to cool to room temperature so it doesn’t melt your buttercream, then pour on top of your cake, pushing it out to the edges and allowing it to drizzle down the sides.

Phew!  If you’ve read this I commend you, even more so if you give it a go!  I enjoy the challenge of making interesting flavours, so if you’re anything like me this cake will be right up your alley!

Neapolitan Cake

Individual Raspberry and White Chocolate Cheesecakes


These cheesecakes are so simple: no bake, not too many ingredients, set in cupcake cases for single serves and can also be frozen.  You can also make it in a 20cm round springform pan if you want just one large one.


1 box Oreo cookies (the box of three packets)

70g melted butter

250g (one pack) cream cheese

250g white chocolate 

2tsp vanilla extract

2Tbsp icing sugar

3/4 cup cream


For the bases, crush Oreos into crumbs in a food processor.  Mix with melted butter and divide between 12 regular cupcake cases in a cupcake pan.  Press down firmly with a spoon to flatten.

For the cheesecake, beat cream cheese in a mixer until smooth. 

Melt white chocolate in short bursts in the microwave.  Add to the cream cheese and beat again until combined.

Add icing sugar, vanilla and cream. Beat again until all incorporated.  I used a whisk attachment for this as it makes it nice and light.

Divide mixture between the cupcake cases, smoothing the top.  Chill for at least a few hours, when they’re set the cupcake cases will come away easily and cleanly.

Top with fresh or frozen raspberries before serving.  Alternatively, you could fold raspberries into the mix before putting in the cases.