A super cool cake!!

I made this cake for my sous chefs birthday back in January!! I actually used a cake mix for the cake itself, then the decorating is done with Betty Crocker vanilla frosting and also ready made white icing (the stuff you roll out)


  • Cake mix – and the ingredients it asks for
  • Betty Crocker vanilla frosting (you could also use the chocolate frosting but I prefer the vanilla)
  • Orchard White Icing
  • Food Colouring
  • Licorice logs (for eyes)
  1. Cook cake according to packet instructions. You want it to be a circle size. I think I used 2 packet mixes so I had more cake. I also made some little star cupcakes as well
  2. Once cool it is time to cut and decorate. Cut out two pieces on each side to make the mushroom shape
  3. Spread with the Betty Crocker icing. Don’t forget the sides!
  4. Roll out enough white icing for the bottom part of the mushroom. Carefully put it over the bottom half, it should be a little bigger than you need (the red will overlap a little)
  5. Mix some red food colouring with the white icing then roll it out to size. Carefully put it over the top – it will overlap with the white a little.
  6. Trim off the edges at the bottom.
  7. Roll out some more white icing then cut 3 circle shapes for the spots. Wet the cake slightly to help make the circles stick – you can also use more of the Betty Crocker Icing.
  8. Cut the licorice logs so that they have a flat edge. Attach to the cake using some of the Betty Crocker Icing.
  9. For the star cupcakes – ice with the Betty Crocker icing. Colour some of the icing yellow then cut out stars. Place the stars on the cupcakes. You can also cut some little licorice eyes.

Slow Cooker Sausage Casserole #2

Another quick, easy yummy dinner.

This time it was a more tomato flavoured sausage casserole. I served it with crunchy yummy garlic bread.

  • Sausages
  • a brown onion
  • rosemary
  • potatoes
  • carrots
  • tinned tomatoes
  • chicken stock (about 2 cups)
  • green beans
  • Some crusty bread
  • butter
  • garlic
  • parsley
  • salt & pepper
  1. Cut the sausages into pieces and brown in a frying pan
  2. Add to the slow cooker with the sliced onion, chopped potatoes and carrots (you could add other vegies if you like – pumpkin or sweet potato would be nice)
  3. Then add the rosemary, tinned tomatoes, and chicken stock. You can also add some salt and pepper now (or wait until its cooked then season). Don’t add the beans yet!!
  4. Cook on high for 4 hours or low for 8 hours.
  5. Turn slow cooker to high and add the beans. Leave the lid off and cook until it reduces a little and the beans cook.
  6. While you are waiting make the garlic bread – mix together butter, garlic and chopped parsley (how much depends on how buttery you want it, and how garlicky you want it). Spread onto thick slices of crusty bread then cook in the oven until the butter melts and the edges are golden.

Mega Chocolate Fudge Cake

This is a super easy and mega tasty cake/brownie type creation which I can thank Jamie Oliver for. Rather than write it out again, here is the link to his recipe. I don’t think I changed anything, except that I accidentally added less fudge than the recipe… definitely go for the full 100g of fudge!

The best way to enjoy this cake is heated up and served with ice-cream. Very small pieces as it is super rich!!

Jamie Oliver’s Fudge Cake


Mixed Tomato, Prawn and Feta Pasta

After months and months of neglecting my blog I am going to try and blog again!! I have heaps and heaps of meals to blog about, so I’m going to try and put as many up as possible.

This was tonights dinner, and it was just a quickie, but very tasty!

  • Mixed tomatoes – I used orange grape tomatoes, red mini grape tomatoes, kumatoes (I think), and normal vine ripened tomoatoes
  • Garlic (about 1 clove)
  • Olive oil
  • Fresh Basil
  • Feta
  • Salt & Pepper
  • Cooked Prawns
  • Pasta (I used macaroni as it was the only thing in my cupboard)
  1. Put water on to boil for pasta (Make sure it has plenty of salt)
  2. Chop tomatoes (don’t worry too much about size or shape, I just chopped mine any which way)
  3. Put tomatoes in a bowl with some olive oil, salt and pepper, crushed garlic, chopped basil, feta broken up into pieces (I used about half a block, but I think you could use a whole block)
  4. Peel the prawns and chop into thumbnail sized pieces and add to boil. Mix well
  5. Cook pasta according to packet instructions
  6. Once cooked, put pasta and tomato mix into saucepan and heat until prawns are warm
  7. Enjoy!!!