Spring time blues /-/100 grand cakelets | Spring time blues /-/100 grand cakelets – The Moonblush Baker

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Only two days in to Spring and this is what I see forecast for the weather. “Australia’s hottest and driest summer is predicted”. My screws up when I read these words…Yep it is really happening.

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I accept we, Australia that is, are no longer in winter. Over past week I have woken up to warm even hot temperatures, sunny skies and faint sound of crickets in the background. Yep, that when you know spring has come in Australia when the crickets and other insects are in numbers that you can hear them *shiver*. Did I ever mention that I am afraid of bugs?

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By my tone I think you can pick up I am not the biggest fan of the Australian Spring and summer. Heat has always been uncomfortable for me. Confession; I sweat very easily. It must be a trick by fate that I end up living in one of the hottest and driest countries on the planet. I cannot even travel to other tropical climates without being afraid of developing some sort of dehydration or heat rash, or whatever comes with sweat.

Gross I know…. Funny that I can share this on my blog but cannot tell my boss the reason why I needed more than 2 work shirts as a barista.

What? It gets hot standing next to the coffee machine.

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This also complicates sleep too, no surprises why it contributes to my nocturnal existence. No covers and even sleeping on a mattress is too warm, so as bad as this sounds I have taken to sleep on the wooden floor with a bed sheet.

It is not as peasant like as it sounds. It actually does wonders for my back. Really try it for those of you out there who have back issues. Anyone who has been camping, back me up here!

That must be my trade for the perks of summer; Sunglasses, great tropical fruits and veggies and the longer days. I can not wait to try all recipes I have book marked from you guys in the USA where they feature berries, corn and tomatoes. Not to mention mango season and cherry season is fast approaching too! YUM….

Oh well for the love of good food I am willing to put up with the heat.

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I must be one of the only people who have not tasted a 100 grand bar before. I was given a few by close friend who visited USA and now I am totally jealous we do not have these here!

I am not sure why these are not more popular. Caramel centre, Krispy rice bits and chocolate? What is not to like? I made these a about a month or two ago but I have neglected to post. Sorry, I get my SD cards mixed up… fortunately I made these again to share with you guys!

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The cake is baked in donut pan. One, I love my donut pan; so brand new! Two, the hole in middle is the perfect container for the toffee/caramel centre. I might not be an expert at the candy bar cakes; I leave that to the professionals (e.g. cookiesandcups, baker royal, Confessions of a cookbook queen etc); however I could not past up the opportunity to make cake after being so inspired by this candy bar. What can I say? I like my sweet now I am better and can chew again.

Krispy topping contains a soft, chewy caramel center in a cakelet, which is denser than a normal cupcake but not quite a brownie. Chocolate loaded, it makes a wonder base to the flavours on top. Finished with a signature drizzle of chocolate. Really this is a dessert of candy bar dreams.

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100 grand cakelets

Make 12 cakes

100g chocolate, melted

125g butter

150g caster sugar

2 eggs

2tsp vanilla extract

180g plain flour

20g Dutched cocoa

1 tsp baking powder

½ tsp baking soda

100ml sour cream

80g 100 grand bars, chopped up

Pre heat oven to 180C.

Cream butter and sugar till creamy and pale. Beat in eggs one at time, making sure it fluffy before the add the next one.

Shift your cooca, flour, baking powder and baking soda together in a medium bowl

Add the extract then beat again. Alternating add the flour mix and sour cream in 3 batches.

Fold in chocolate and 100 grand bars.

Spoon into your donut tin. Do not be afraid of over fill as it does help to hold the toffee later.

Bake for at 160C (turn down your oven) for 15-20 minutes. Leave to cool in trays.


Rice puff topping, Toffee and assembly

2 cups chocolate rice puffs

50g butter

100g chocolate marshmallows

10g dutched cocoa

Recipe for chewy toffee I used here. Really easy and it very chewy by Dan Leopard

100g melted milk chocolate

Place your cakes on a lined baking tray.

Once you have made your toffee allow it to cool to semi set in the pan. Spoon the toffee as best you can into the hole of donuts. Allow to rest for 20 minutes.

In a small sauce pan melt butter, chocolate and cocoa until it is combined.

Pour over rice puffs in large bowl and mix to combine.

Once it warm enough for you to touch, use an ice cream scoop to measure out mounds of rice crisp cake on to the cakelets. Gently push the rice crisp cake to it sticks.

Top with melted milk chocolate. Repeat for all cakes

Transfer to fridge for 1 hour and allow to stand at room temperature for 20 minutes before eating.
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