Archive for ‘Bake Sale Ideas’

June 26, 2012

Apple Upside Down Cake

by 田草川(たくさがわ)かおる

Hi this is KK, Sushi Artist/ Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.


I have a very bad habit of scribbling recipe ideas on a piece of paper and letting them go everywhere, and today, I decided to save some everyday recipes so that I know where to look for them next time: on my own blog!


Most of the recipes are tested more than three times, so I know the ingredients and methods by hand and taste, but the little hints I take for myself are quite handy sometimes, especially making alterations.


This apple upside down cake was prepared for one of my bake sales, and since I didn’t have any cake tins, I used milk cartons! But it came out fine 🙂 It is meant to be made with 9inch(22cm)square tin, but if you don’t have it (like me), you can make it from 3 milk cartons 🙂

Or, just use 1/3 of the ingredients and make 1 milk carton size cake.


Ingredients (for 3 milk cartons)



-3 apples,sliced

-1/2 cup brown sugar

-1 teaspoon cinnamon

-4 Tablespoon melted butter



-220g Organic plain flour

-2 teaspoon Aluminium free Baking Powder

-1 teaspoon cinnamon

-1 pinch salt

-60g Sultanas

-60g Organic raw sugar

-2 Free range eggs (Large size)

– 100g oil (I use rice bran)

-1 teaspoon Organic vanilla essence

-2/3 cup milk



Step 1 :Mix the *TOPPING* in a large bowl, line the base of tin with the apples (Make sure they cover the whole base); Preheat the oven to 180 C.
Step 2: Mix all the dry ingredients (flour, BP, cinnamon, salt, sultana, sugar) in a food processor and mix on high for 30sec, add the rest of the ingredients (eggs, oil, vanilla essence, milk) and mix on medium speed for 40-60 seconds, till the batter is smooth; Pour the batter into the tin (equal amount in each tin/carton) and bake in 180C oven for 25min, or until the skewer comes out clean.


Cool on cake wrack for 10 min before opening it onto a plate. This cake is rich in cinnamon flavor, and if you are a nut-lover like me, I do recommend to put some walnuts in the cake mix. Just chop it roughly (about your handful =30-40g) and add it in the dry ingredients.

Hope you like the recipe!




June 25, 2012

Very Easy Chickpea Cake

by 田草川(たくさがわ)かおる

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

When I was organizing a bake sale to raise money for children affected by the earthquake in Japan, one of my playgroup mother told me that her daughter was allergic to flour. That makes it very difficult for her to eat cakes, so I tried to bake something  that she could eat that looked and tasted like every other sweets that is sold at a bake sale.

Yes, this cupcake is made from chickpea, and does not use any flour at all.

It is easy to make, just mix everything in the food processor and it’s done!

Just a  quick warning before you start, it does contain eggs and nuts, so it may not suit children with egg allergy and nut allergy. Also, when you are purchasing chocolate, make sure that they are gluten free. You can buy gluten free chocolate at health food shops, so just give a quick check!

Ingredients (to make 10 regular cupcakes)

-1 can Organic chick peas (when drained, about 240g)

-150g gluten free white chocolate

– 3 eggs

-100g Organic raw sugar

-50g Dried Apricots

-50g Almond meal

-1t Aluminium free Baking powder


Step 1: Melt white chocolate in microwave, Heat the oven at 180C, Line baking tin with paper

Step 2: Mix all the ingredients in a food processor for 45-60sec, or until everything is combined, Divide the mixture into baking tin and bake on 180C for 15-20min, test with a skewer to make sure it’s cooked.

Simple? Yes.

Tasty? Yes.

Much sweeter than what I usually make, but the taste was yum 🙂 For Yumi, I might cut out the sugar and add extra apricots and coconuts. You can prepare your own chickpea, you would need about 1 cup cooked chickpeas(240g). Hope you like this recipe 🙂

June 12, 2012

Baked Cheese Cake

by 田草川(たくさがわ)かおる

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.


How was everyone’s long weekend? We went away for the first 2 days and on the 3rd day, had some friends over for lunch.

For afternoon tea, I decided to bake something simple yet tasty, using my 26cm tart tin!


20120612-142415.jpg This is a very simple baked cheese cake, and I’m sharing the recipe because everyone who ate it loved it, including my husband Hide. He ate 3 slices of it, which is quite unusual because he doesn’t really have a sweet tooth.

The picture isn’t nice as I wanted it to be, but I promise it tastes delicious! And the best thing about it is that it’s really simple!







Ingredients for 26cm tart tin

<BASE> I used my Caramel Slice base for this

-150g Brown sugar

-60g Shredded Coconuts

-130 Organic Self raising flour

-100g Butter; melted


-250g Cream cheese, at room temperature

-200g Full cream milk

-80g Organic Raw sugar

-40g Organic Self raising flour

-2 Tablespoon lemon juice

-Blue berries



Step 1: Mix brown sugar, coconuts, flour and melted butter in a large bowl.Spread the mixture evenly onto the tin. Bake on 180C for 10min, let cool.

Step 2: Mix cream cheese and cream with your mixer until smooth (You can use electric beater if you don’t have a mixer) , add sugar and lemon juice and mix for 20sec, add flour and mix for 10sec. Pour into base, sprinkle blue berries.

Step 3: Bake in 170C oven for 30-40min, or until a skewer comes out clean. If you are using a smaller tin, it will take longer to cook because the cake will be “thicker” and require longer cooking time. I had to cover my tart with foil for the last few minutes because it was getting too golden, while the center was not cooked enough.


Everyone said the best part was the base (^-^), It is crunchy and chewy and sweet, so it goes well with strong black coffee! Please give it a try 🙂













May 24, 2012

No egg, No butter, No sugar Cookie

by 田草川(たくさがわ)かおる

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.


It was Australia’s Biggest Morning Tea today,  and they were serving sweets at my gym too! Very tempting but couldn’t pick up those brownies after spending 40min trying to burn off 400 calories!

I just made a small donation and had a cup of tea at home (^-^)

I wish they served non-sugar sweets too! Don’t you think that would attract more attention, especially at a place where everyone is trying to lose weight?


Oh well, maybe I would make a suggestion next year.


I did come home and did some baking myself.

Yup, the healthy ones 🙂


Technically, this is not a “no-sugar” cookie, because I used some organic chocolate for the chips, but I didn’t add extra sugar in the dough. And there’s no butter. Nice and crispy (I tried one, and had difficulty stopping after the first bite). This is a treat for playgroup tomorrow, so I shall pack it away before it disappears in Yumi’s tummy!


Ingredients (to make 15 cookies)

-100g organic chocolate

-200g Organic plain flour

-1 teaspoon Aluminium free baking powder

-1 pinch salt

-60g Rice bran oil

-30g Organic Maple syrup

-40g Organic Soy milk



Step 1 (well, there’s only one step to this): Put all the ingredients in the food processor and mix until the chocolate is chopped (if you want to be neat, chop the chocolate first until they are fine, and then add rest of the ingredients); drop spoonful of the mixture onto a baking tray and bake on 180C for 12min, or until golden.


No need to rest, no need to worry about mixing too much, all you need is a food processor and a scale! Just one thing to wash 🙂 EASY, and fun to make with kids!

May 14, 2012

Simple Coconut Egg Tart

by 田草川(たくさがわ)かおる

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂
Thank you for visiting my blog.

Hope you all enjoyed Mother’s Day yesterday, and as you may have realized, I was treated to dinner last night, so no challenge!

But I did do some baking, this was to give to a special group of mothers, mothers from playgroup who supported me on the fund raising event.


Rachel’s favorite Egg Tart. I’m sorry this recipe is so simple, but for busy mums, aren’t simple yet tasty recipes the most useful?

Ingredients ( to make 12 regular muffin size)
-3 Puff pastry sheets
-3 Free range Eggs
-200ml Organic milk
-6 Tablespoon Organic raw sugar
-3 Tablespoon Cornstarch
-12 Tablespoon shredded coconuts
-2 teaspoon Organic vanilla essence

Step 1: Cut each pastry sheet into 4, line muffin tin with pastry. Skew some holes in base with fork. Preheat oven to 200C.

Step 2: Beat eggs, milk, sugar, coconuts and vanilla in a large bowl, pour into muffin tin.

Step 3: Bake in oven for 20-25 min, rest in tin 5 min before taking out to cool on cake tray.

The easy part about this is you don’t have to precook the pastry, it will still come out crunchy. In my oven I have to cover the right hand part with foil for the last 8 min because it seems to be stronger on that end!
Hope you enjoy it too!

May 12, 2012

Jamie’s Favorite Caramel Slice

by 田草川(たくさがわ)かおる

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

20120513-092127.jpg Usually when I bake, I hardly use any sugar, and if I need to, I would use honey, maple syrup or at least raw sugar as a white sugar alternative.

But every once in a while, I organize a bake sale to raise some fund for the children in Japan, and at those times, I bake what people ask me to bake.


This is one of Jamie’s favorite, Caramel Slice. I have several recipe for Caramel slice, but this is the most simple one. Ingredients stock well in the shelf, so it is worth getting use to baking this and making it into your signature sweets!


Ingredients (to fit my 22cm by 31cm rectangular tin; it is quite thin)

-150g Brown sugar

-60g Shredded Coconuts

-130 Organic Self raising flour

-100g Butter; melted


-1 can Condensed Milk (395g)

-2 Tablespoon Golden syrup

-30g Butter


-150g good quality Dark Chocolate (preferably more than 70% cacao)


Method (you would need 1 large bowl, 1 small pot to cook on stove, wooden spoon and a spatula to spread the chocolate)


Step 1: Mix brown sugar, coconuts, flour and melted butter in a large bowl. Line your bake tin with baking sheet and spread the mixture. Bake on 180C for 10min, let cool.

Step 2: While the base is baking, put condensed milk, syrup and remaining butter in a small pot and cook on low heat, stirring occasionally  to prevent from burning. Cook for 9-12 min, until the mixture becomes thick, and pour over base.

Step 3: Cook on 180 C oven for 10min, chop chocolate while waiting. When the slice is baked, take it out of the oven, sprinkle the chocolate and put it back in the oven, allowing it to melt. Wait 5 min, take out and spread chocolate with a spatula. Let cool before taking out of tin to cut.


It is super sweet, so I would recommend cutting it in small pieces, and serving it with strong coffee! It will last in an airtight container for about a week. Hope you enjoy it!


%d bloggers like this: