My Deal shared one of our easy kid friendly recipes. Our Rocky Road is a wonderful treat the kids can create in our Masters.
Get more easy recipes for the kids to enjoy creating and EATING!
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https://www.mydeal.com.au/blog/post/amazingly-easy-kid-friendly-recipes
Delicake was featured on Studio 10 LIVE on channel 10 in Australia with hosts Sarah Harris, Jessica Rowe and our lovely presenter Rae.
They where the three crap housewives creating an amazing no bake recipe with Delicake Traditional Round Master.
Our Australian made product was used to create an easy no bake simple raspberry chocolate tart, with a few ingredients that needed melting over a stove.
Between them all, they couldn’t get the stove top on and lived up to their names of Crap housewives!
Studio 10 showcased how Delicake Masters work beautifully with easy no bake recipes that anyone can do in minutes.
Our Aussie made innovative product showed the simplicity of how to create no bake recipes using one single product to prepare-set and serve recipes that can look divine on any table.
Layering was easy with the transparent material, and transporting is even easier with the lid.
Feedback from customers about the studio 10 presenters stated the obvious: a wonderful morning show filled with laughter over the three crap housewives and a wonderful product to use.
Thank you to Studio 10, channel 10 for a lovely editorial about Delicake Masters with three beautiful crap housewives.
Super simple No- Bake dessert recipes for all those who don’t like baking and want something tasty super fast.
Coconut Slice
Ingredients
2 cups sifted icing sugar
¼ teaspoon cream of tartar
½ teaspoon vanilla essence
2 cups shredded coconut
2 cups desiccated coconut
1 395g condensed milk
Red food colouring- a few drops
Easter eggs to decorate
Method: Using Delicake cake ware
Assemble, Delicake base & sleeve.
Sift the icing sugar in a large bowl, add cream of tartar, vanilla essence, coconut, condensed milk and mix well. Using your hands is best.
Half the ingredients and put a few drops of red food colour in one half and mix well.
Put the vanilla half in Delicake mould and press down.
Put the other half on top.
Chef note: use wet hand to help press down the ingredients.
Decorate with chocolate Easter eggs .
Put cake ware lid on and refrigerate.
Once set, remove sleeve upwards from the base. Cut & serve.
You can re-assemble sleeve and lid to store in the fridge.
Rocky Road
600-gram milk chocolate
200-butter
300 –gram mini marsh mellow
375-grams peanuts
1-teaspoon vanilla essence
Chocolate Easter eggs to decorate
Chefs Not: you can use 200g of biscuit instead of nuts.
Method: Using Delicake cake ware
Assemble Delicake base & sleeve.
Break Chocolate into small pieces in a large saucepan. Add butter
Melt chocolate & butter in a saucepan over a low heat and whisk often till melted. Allow to cool.
Pour vanilla essence to melted chocolate mixture
Once cool, add marsh mellow, peanuts and mix well Spread over base firmly, decorate with Easter eggs.
Put Delicake lid on and refrigerate till set.
Remove lid & sleeve from the base, cut & serve
You can re-assemble sleeve and lid to store in the fridge.
Our first time special in on now.
Receive a free spatula with every Master ordered. For a limited time only.
Almost 10% saving on your purchase.
It will be shipped with every Master.
Due to popular demand from our customers worldwide, we now have your currencies/prices in European Union, Great British Pounds and United States Dollar.
For your convenience you can see the costs in your currency and purchase online.
Our shipping charges still apply to your destination in your currency.
€ EUR
£ GBP
$ USD
Our lovely Delicake team member MS Cheesecake made this delicious Red Velvet inspired Cheesecake
It was yum as I used sour cream to give it the tang and it had an oreo base 🙂
It looks perfect on the cake stand ready to be cut and served with our utensils.
We are now available in the United Kingdom. We use Royal Mail to ship Delicake products to your door from our warehouse in West Sussex.
See our shipping rates for the UK. Starting at $13.95 for a limited time only.
https://www.delicake.com.au/shop/shop-united-kingdom/
Chocolate Cherry & Candy Cheesecake
Ingredients
250- Biscuit
75g butter to combine
250-cream cheese
½ cup caster sugar
600ml thicken cream
200g dark or milk chocolate
1 punnet cherries
1 Tablespoon gelatine
¼ cup water—for gelatine.
Handful candy sticks
Method: Using Delicake Master
Assemble Master base & sleeve.
Crush biscuits in a processor & combine with 75g melted butter, Mix well.
Spread over base firmly, put the lid on and refrigerate for a minimum of 10 minutes
Chocolate mixture
In a saucepan add 300g cream & chocolate, stirring till melted. Allow to cool.
Cream cheese mixture:
Combine cream cheese, caster sugar in a bowl using an electric mixer. Add 300g cream and mix for a further minute.
Sprinkle gelatine over hot water and mix, cool mixer, do not allow mix to set. Combine with cream cheese mixture.
Combine chocolate mixture and cheesecake mixture together.
Chefs Note: Just before pouring in mixture, spray inside the sleeve with oil.
Pour over the biscuit base and refrigerate for a minimum of 8 hours or overnight.
Just before serving, remove the lid; decorate with cherries then remove the sleeve.
Re-assemble, by putting the sleeve and lid on to store in the fridge.
Mango Cheesecake
Ingredients
250- Butternut Biscuit
75g butter to combine
250-cream cheese
½ cup caster sugar
300ml thicken cream
3 mango- cut in cubes
1 cup finely chopped nuts.
1 Tablespoon Gelatine.
¼ cup water—for gelatine.
Method: Using Delicake cake ware
Assemble, Delicake base & sleeve.
Crush biscuits in a processor & combine with 75g melted butter in the assembled Delicake product. Mix well.
Spread over base firmly, put Delicake lid on and refrigerate for till you prepare cheese mixture or 10 minutes
Cream cheese filling:
Combine cream cheese, caster sugar & mix well. Add thickened cream and combine.
Sprinkle gelatine over hot water and mix, cool mixer, do not allow mix to set. Combine with cream cheese mixture. Add the cubed mangos and combine
Chefs Note: before pouring in mixture, spray inside the sleeve with oil.
Pour over the biscuit base and refrigerate for a minimum of 8 hours or overnight.
Just before serving, remove the lid, add the nuts then remove the sleeve.
Re-assemble, by putting the sleeve and lid on to store in the fridge.
