Nothing evokes federal election day better than the smell of a sizzle of hot sausages or the sight of a colorful cake stand.
If you’re planning on contributing to a cake stand this weekend, we’ve got you covered with some of our best (and easiest) cake, brownie, and cookie recipes. Plus, some tips on transporting your freshly baked goods.
Easy cakes and breads
No matter how long the voting line gets, Julia Busuttil Nishimura’s nostalgic lemon cake will brighten up any voter’s Election Day.
If you’re worried about sour cream frosting when wrapping your cake, you can go for a no-mess option by simply dusting icing sugar on top.
If you’re short on time but want a cake that delivers maximum flavor, look no further than this simple one-bowl chocolate cake. There’s no need to beat and it can be prepared in 15 minutes, then let your oven get to work.
To prepare it, decorate the top with berries or even sprinkles.
An upside-down cake is nostalgic, and this recipe offers versatility, so you don’t have to stick with blackberries. For a perfect winter version of this cake, use poached pears or apples.
The frothy hazelnut icing is the main character of this cake.
Made with chocolate-hazelnut spread combined with dark chocolate, it pairs well with almond flour and vanilla-based batter, bringing this moist-textured cake to life.
Add some colorful sprinkles on top and it will be a hit with all the kids.
The secret to Thalia Ho’s sweet and tangy marble cake is the decadent ganache on top made with rich dark chocolate and thickened cream.
It’s a cake where every bite gives you the perfect combination of buttery vanilla and the richness of dark chocolate.
Another classic that every cake stand needs is banana bread, but this one from Julia Busuttil Nishimura comes with a tangy, chocolaty twist thanks to a bit of cardamom, nutmeg and dark chocolate.
If you’re not a fan of cardamom, you can swap in other freshly ground spices like vanilla or cinnamon instead.
Cookies and Cookies Recipes to Consider
Heidi Sze’s Jumbo Chocolate Chip Cookies are the perfect blend of thin, chewy, and chocolatey in the middle with crispy edges on the outside.
Although preparing your cookies will take less than five minutes, before you bake the dough it needs to be chilled in the fridge for two hours, so this recipe will require some advance planning.
These bite-sized shortbread cookies are a buttery, crumbly treat.
They’re easy to make, using common ingredients you might have in your pantry. A pistachio to top it all off gives it a crunchy, creamy finish.
You can wrap them in a bundle and sell them as a bag of cookies in your cake stand.
Crushed almonds and a hint of lemon zest make these shortbread bikkies memorable. Want to save yourself a trip to the shops? You can replace the lemon with an orange, grapefruit or lime.
It’s the perfect combination of a chocolate cookie and a brownie, all in one.
Using rich, creamy Dutch cocoa powder with a hint of espresso flavor, this chewy cookie proves best when the dough is left to rest in the fridge overnight.
This is another item that can be bundled and sold in your cake stand.
Similar to the classic Anzac biscuit recipe, Thalia Ho’s version retains the soft, chewy and crunchy texture mix, but replaces the golden syrup with honey and adds salt and rosemary to round out the sweet taste.
Grab a tray and bake those brownies and bars
This blondie recipe is another quick and hassle-free recipe that you can make in large batches, making it a perfect addition to a cake stand.
The blondies have the chewiness of a good brownie without the cocoa powder. This one contains peanut butter, which complements the chocolate pieces.
Made with common pantry ingredients like sugar, salt, eggs, and flour, this Fudge Salted Caramel Chocolate Brownie is the perfect contrast between sweet and salty, all in one bite.
If you’re short on time, a store-bought caramel sauce can work as a substitute instead of making the caramel from scratch.
This is a sweet and chewy snack filled with honey, pepita seeds, oats and almond butter that will fuel your energy making it the perfect pick-me-up.
This is a great recipe to make in batches and by replacing the almond butter with tahini, it can also be a nut-friendly option.
Tips for transporting baked goods
If it’s been a while since you’ve contributed to a cake stand (or maybe it’s your first time), Tasmanian baker Juanny Tan has this advice.
Every week, she transports her freshly baked donuts and brownies to sell at local markets near Launceston.
When it comes to transporting your items and making them attractive to the other side, Ms. Tan says, “You can use a white cardboard box that sometimes comes with a display case to store your items.”
You can usually find these boxes at specialty cake stores or online party stores.
“Or, if you want to be eco-friendly, I like to store my donuts in large plastic containers, so I don’t waste packaging and can reuse them,” she says.
When driving around bends or coming to a sudden stop, cake containers can fly through the car, so Ms. Tan says to take your time when it comes to packing.
“Take the time to stack things well,” she says.
It’s also important to think about the weather and how it might affect your baked goods.
When possible, Food Security Information Council recommends avoiding risky ingredients such as sour cream or raw or partially cooked eggs.
Some other important considerations also include covering foods to protect them from insects and germs, and although this is not required, clearly labeling your items and including a list of ingredients can be helpful for customers with mildew. allergies.
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