Dessert Round-Up #Halloween2015

Boo! With Halloween quickly approaching this week and so many delicious and delightfully disturbing desserts out there, we’re rounding-up our favourite desserts for all your Halloween needs. Sometimes decorating your desserts can become as time consuming and difficult as it is to make the actual cake or cookie, so here are the top Halloween recipes for 2015 with easy decorating guides and maximum impact. That way, instead of hovering around and piping decorations out, you can enjoy them instead! 😉

1. Marshmallow cupcake toppers

Chef Julie Yoon, 2014

These chocolate mud cupcakes are delicious to start with and look incredibly cute with their marshmallow heads. Julie from Chef Julie Yoon uses marshmallows, and some dyed frosting to make these cupcake Halloween toppers out there! If settling in and making adorable.

2. Spider web cupcakes

Sugar Hero, 2013
Sugar Hero, 2013

Spider web icing designs are easy to achieve with some wet icing (like the ganache used in this recipe) and the humble toothpick. This recipe makes the top of the cupcake flat for the spider web by adding a layer of smoothed chocolate buttercream icing on top of the cupcake – genious.

3. Blood splatter cookies

Annie's Eats, 2012
Annie’s Eats, 2012

These cookies are simple but so effective to scare your friends with! Use any sugar cookie recipe or store bought cookies and royal icing. The only real issue is that you’ll need some patience to let the icing dry…

4. Halloween marshmallow pops

My Baking Addiction, 2015
My Baking Addiction, 2015

Similar to the marshmallow cupcake toppers, these are an easier version and might just look even better on top of a stick. Just poke a stick into your marshmallow, dip into melted chocolate and top with sprinkles! These can be lightly wrapped with clear cellophane and some ribbon to make a special trick-or-treat gift.

5. Ghost cookies

Make Me Cake Me, 2013
Make Me Cake Me, 2013

These ghost cookies have a basic icing decoration which anyone can follow and end up with beautiful and minimalistic results. These have been made with an upside down tulip cookie cutter but if you don’t have one of those, you can repurpose an old aluminium foil pan by cutting it into metal strips and fold into the shape of your choice. Keep an eye out for your fingers though!

6. Trick or Treat Chocolate Bark

Just a Taste, 2014
Just a Taste, 2014

Another unique homemade trick-or-treat alternative, add your favourite candies to this chocolate bark for a nostalgic treat bringing out the child in all of us!

7. Royal Icing Googly Eyes

How Does She, 2011
How Does She, 2011

These googly eyes are such a simple idea which can be added to any treat at all for an instant Halloween transformation! Think cookies, cake, cupcakes, tarts… the chocolate bark in number 6 ;). The possibilities are pretty endless. You will just need some think royal icing (coloured in black and white) and a thin nozzle attachment for your piping bag. Tip: remember to pipe onto some waxed paper so that your icing can be easily removed when it dries.

If you’re looking for more exciting Halloween ideas, our Halloween|2015 Pinterest board has plenty more easy, dessert ideas for your Halloween party/ self-indulgence this weekend. Let us know what you think with #Ovenmeet and Happy Halloween Everyone!



Raspberry Cream Tart

Raspberry Cream Tart with Shortbread Crust #ovenmeet
Raspberry Cream Tart with Shortbread Crust #ovenmeet

When it comes to desserts, there are so many options out there but mastering a few simple recipes makes all those dessert creations easy. One of these basic recipes is a good shortbread crust – easy to make, a delicious addition to any tart or cheesecake, and a basic starting point for any creative baker! This crust only needs three ingredients, one bowl and a few minutes to mix it all together. If you have a food processor, it gets even easier since you can pop everything into the mixer and give it a blitz.

We made a raspberry cream tart this week to go with our shortbread crust, but that’s only the beginning! The possibilities are wide open – perhaps a chocolate or caramel tart would suit any especially sweet cravings. Even better is that the shortbread crust recipe can also make some pretty kick-ass shortbread cookies so if you only make it halfway through a tart recipe, it’s really not a problem… 😉

(Disclaimer: We may or may not have taken the lazy route and also eaten some of the crust out of the oven before it cooled.)

To make a shortbread crust, you will need…


1 cup salted butter, softened
½ cup icing sugar
2 cups plain flour, sifted


  1. Preheat the oven to 180.
  2. Soften the butter at room temperature and beat it together with the flour and icing sugar.
  3. Press the mix with fingertips into a baking pan or tin of your choice. (For reference, this recipe will fit a rectangular pan of approximately 20 x 30cm or a circular 30cm tart tin.)
  4. Bake until the crust becomes light golden brown in colour, approximately 12-15 minutes.
  5. Remove from the oven and allow the crust to cool in the tin.

#tipsftoven: Use fresh blocks of quality butter for the best crust. It’s best to avoid any butter which has been sitting in the fridge as butter absorbs the flavours of any food sitting around it which would affect the taste of the final crust.

Raspberry Cream Tart with Shortbread Crust #ovenmeet
Raspberry Cream Tart with Shortbread Crust #ovenmeet

To make the Raspberry Cream Tart,


1 prepared shortbread crust in tart tin
190g cream cheese
1/3 cup caster sugar
1 egg
1tsp lemon juice
1tsp lemon zest
½ tsp vanilla essence
1½ cups fresh raspberries
3 tsp caster sugar
Icing sugar


  1. Beat the cream cheese in a medium mixing bowl with an electric mixer for 1 minute to loosen the cheese and become light and fluffy.
  2. Add the first 1/3 cup of caster sugar, egg, fresh lemon juice and zest, and vanilla essence into the cream cheese. Beat the mixture again until smooth.
  3. Transfer the cream cheese into the prepared tart tray and spread it evenly with a spatula.
  4. Carefully place the raspberries on the cream cheese mix in a single layer and then sprinkle the extra 2 tsp of caster sugar over the top of the raspberries.
  5. Bake the tart for approximately 15-20 minutes at 180℃ or until the cream cheese mixture sets. Let cool, dust with icing sugar and serve!

So what would you put in a shortbread crust? Let us know at #ovenmeet on Facebook or in the comments!


Angel Food Bundt Cake

Angel Food Bundt Cake #recipeoftheday

Cakes aren’t really known to be a healthy dessert option – that medal usually goes to the fruit platter. But at least with no butter, this angel food Bundt cake helps me feel a bit more like an angel about my cake consumption! 😛 What it lacks in butter, it certainly makes up for in the texture and wow value of a white, fluffy cake that comes out on the other side and is even softer than a sponge cake.

There are a couple of key tricks to making a great angel food cake, the first – make sure that you don’t get any yolks into the egg whites. This will prevent the whites from whipping up into the stiff peaks you will need for the cake to be light. To make sure that your whites stay clean, you can always crack your eggs and separate them over a separate small bowl so that any stray broken yolks won’t contaminate the rest of your eggs. Or you can use an empty plastic bottle like this ingenious person did!

Also special about these cakes is, remember to avoid greasing the tins they cook in. By having no butter or spray between the batter and walls, it gives the cake the chance to crawl up the walls giving it an extra lift. To get the cake out, carefully turn the tin upside down when it’s cooling.

Angel cakes usually use a larger, round pan with a hole in the middle, however they only really have one use so today we’re using a Bundt cake tin for all our kitchen efficiencies! Bundt tins can be used for pretty much any cake and give them an instant level of easy presentation points ;). If you’re in Sydney, Victoria’s Basement in the QBV has a good quality, non-stick moulds like this one here. Otherwise, feel free to use any of your more traditionally shaped cake tins! Just remember that your cake might become a little more flat in the middle and to opt for ones with high edges to prevent any spillage when your cake rises.

Makes one 25cm Bundt cake (approximately 10 inches)


1 cup icing sugar

1 cup self-rising flour

12 egg whites, room temperature

1 tsp cream of tartar

½ tsp salt

1½ tsp vanilla extract

½ cup caster sugar


  1. Preheat the oven to 180°C.
  2. Sift the flour and icing sugar into a dry, medium sized bowl and set aside.
  3. Combine the 12 eggwhites, cream of tartar and salt together in a large mixing bowl and beat the mixture on high until soft peaks form. At this point if you pick up the whisk, you can see the peaks just beginning to hold and will lightly fall back down.
  4. Bring the mixer speed down to a medium setting and then slowly add spoons of the vanilla extract and the caster sugar.
  5. Then mix for approximately an extra minute. The extra sugar and air beaten in will help stabilise the egg whites and they will then hold stiff peaks.
  6. Lightly fold the dry sugar and flour mixture into the eggs, being careful to keep as much of the air in the egg whites as possible.
  7. Transfer the cake mix into the Bundt tin and with a small knife, move it through the mixture to remove air pockets which make the cooking uneven.
  8. Smooth the surface of the cake mix with a spatula to even out the mixture and bake for 30-35 minutes at or until the cake becomes golden in colour.
  9. Allow the cake to cool first before removing it from the tin, as the cake is very light and more fragile when warm.
  10. If needed, slice the bottom of the cake to smooth out any uneven rises.
  11. Drizzle with your favourite icing mix (we used an icing sugar and water glaze) and decorate as you please!

So that’s the angel cake! Maybe it’s time to do a devil’s dessert soon… #ovenmeet

Angel Food Bundt Cake #recipeoftheday
Angel Food Bundt Cake #recipeoftheday

Honey Oat Cookies

honey oat sydney inside baking
honey oat sydney inside baking
Honey oat cookies!

The best cookies are the ones which are the easiest to make, because then they’re quickest to reach our hungry mouths! Another reason that the simple cookies are always a fan favourite is that they are the ones which let natural flavours and textures come through the most and remind us of a real, home cooked meal. So this week we thought about some of our most homely scents and came up with honey and oat cookies baking in the oven. This honey oat cookie recipe is super easy and even though we use two bowls, you could do it in one 😉 . What’s even better is that you can personalise this cookie to your personal favourite oat cookies. See our #tipsfromtheoven at the bottom of this post for options to personalise you favourites.

If you’d rather just have fresh cookies delivered to you instead, we’re really excited to launch OvenMeet next month so remember to head over to our website and sign up for a special early bird gift from us! We have ranges of cookies for everyone from themed sugar cookies, to traditional chocolates, and healthy bites. So of course if you’d prefer to just do the eating, don’t forget to visit OvenMeet to sign up for a special early bird gift from us on launch!

This recipe makes approximately 24


½ cup unsalted butter, softened

½ cup caster sugar

¼ cup brown sugar

3 tbsp honey

1 egg

1 tsp vanilla extract

1 cup plain flour

½ cup rolled oats

½ tsp cinnamon

½ tsp salt

½ tsp baking soda

Optional raisins or chocolate chips


  1. Preheat the oven to 180°C. Line two baking sheets with baking paper.
  2. Put the butter, caster sugar and brown sugar into a large mixing bowl and cream the ingredients together with an electric mixer on medium speed. The butter will become lighter in colour and fluffy from the air.
  3. Add the honey, egg and vanilla extract in and continue to beat for approximately 2 minutes until the mix is smooth and well combined.
  4. In a separate bowl, sift together the flour, cinnamon, salt and baking soda. Then gently add your dry ingredients into the wet mix. As you combine the two together, take care not to over mix the batter at this stage as this may activate the baking soda early.
  5. Add in the rolled oats (and the raisins or chocolate chips if you’re using them) and stir until well combined.
  6. To shape the cookies, take ¾ tablespoon sized pieces of batter and roll the dough to hold its shape. Then flatten the dough so that it cooks evenly and becomes crunchy.
  7. Bake at 180°C for 1-20 minutes or until brown.

Tips from the Oven

  • If you prefer a chewier cookie, add an extra 1/3 cup of oats and an extra egg into the batter. Otherwise, if you prefer crunchier cookies, add an extra ½ cup of honey in step 3 and then flatten the cookies before baking.

Cinnamon Scroll Day

Cinnamon Scrolls #ovenmeet
Cinnamon Scrolls #ovenmeet
Cinnamon Scrolls #ovenmeet

A trip to Ikea tells anyone cinnamon scrolls are a very much a national treasure – and rightfully so. So much that this Sunday is Cinnamon Roll Day. I don’t know about you, but I’m definitely excited about any excuse to eat one (or more than one) of these! So to celebrate the sticky, sweet goodness that is a fresh cinnamon scroll, we’re sharing this delicious recipe. Fresh cinnamon scrolls at made at home and topped with sugar nibs for that European edge – what could be better for a Sunday brunch? 😉

With the long weekend coming up, it’s the perfect time to give these a go or pop down to your local bakery for a scroll. We’re also super excited that OvenMeet will be launching very soon and if you think any of your local bakeries should be in on delivered baked goodies (delivered cronuts anyone?), let them know about our site or get in touch with us!


Makes 12



1 pack of dried yeast, 7 grams

½ cup warm water

½ cup warm milk

¼ cup white sugar

1/3 cup butter, softened

1tsp salt

1tbsp ground cardamom

2 eggs

4 cups plain flour


½ cup butter, melted

¾ cup brown sugar

2tsp ground cinnamon

Optional ½ to ¾ cups chocolate chips, nuts or dried fruit


¼ cup sugar nibs

¼ cup icing sugar

½ tsp vanilla extract

2tbsp warm water


  1. First, take a large bowl and dissolve the yeast in the warm water and milk. This will start activating the yeast. Leave aside for 5 minutes while the yeast becomes frothy.
  2. In another bowl, beat the eggs and then add in the sugar, butter, salt and cardamom. Mix until well combined.
  3. Add the egg and sugar mix into the large milk bowl. Carefully sift in the flour and mix the dough until it becomes sticky and can be handled.
  4. Lightly dust a smooth surface with four and knead the dough for approximately 5 minutes to develop the gluten before placing it in a greased bowl. Cover with cling wrap and allow the dough to rise in a warm place for about 1 – 1 ½ hours or until it has doubled in size.
  5. Punch the dough down in the bowl to remove the air pockets which have developed and then roll it out on a floured surface into a rectangle approximately 50cm x 40cm in size and 1cm thick.
  6. Quickly beat the butter so that it becomes easy to spread, and smooth it across the surface of the dough, going as close to the edges as possible.
  7. Then combine the brown sugar and cinnamon in a small bowl and evenly sprinkle the mix on top of the butter. Then sprinkle any optional pieces of chocolate sprinkles, nuts or dried fruits across the dough.
  8. Take the long edge of the dough and firmly roll it up towards the other end of the dough so that you end up with one long scroll of dough filling.
  9. Lightly grease a baking pan for your scrolls. Then cut the dough into 4-5cm pieces (approximately 12 individual scrolls) and place them into your tin, face up. Leave a small gap between each scroll where possible so that the scrolls will have space to expand. *
  10. Cover and let rise again in a warm place until the scrolls have doubled in size.
  11. Preheat the oven at this point to 200°C and bake for approximately 20 minutes or until the scrolls become golden.
  12. Mix the icing sugar, vanilla extract and warm water together in a small bowl and brush over the top of your scrolls while they are still warm. Sprinkle with sugar nibs and enjoy!

*Tips from the Oven

This will make pull apart scrolls which are perfect for entertaining or for anyone who prefers a softer bread. If you like the crust or want individual scrolls, at this point you can place the scrolls spread apart across a baking tray so that they will bake without touching other scrolls.


Candied Ginger Chocolate Truffles

Candied Ginger Chocolate Truffles - #recipeoftheday #ovenmeet
Candied Ginger Chocolate Truffles - #recipeoftheday #ovenmeet
Candied Ginger Chocolate Truffles – #recipeoftheday

Variety is the spice of life and chocolate can do no wrong. That’s why truffles with their thousands of flavours, shapes and sizes excite us! Legend says that chocolate truffles originate from France in the 1890’s – 1920’s, calling forward images of elegant chocolatiers, Parisian streets and high fashion. As these little delicacies have spread through Europe and the rest of the world, truffles have been reimagined again and again. This little recipe follows the more traditional route of a solid cream and chocolate base covered in cocoa powder. We start with a little piece of ginger on top, but go on and experiment with your own personal brand of truffles ;).

With our OvenMeet website launch creeping closer, we’re getting our home bakers together and getting ready bake up a delicious range of desserts. If you want to sell your cakes, cookies, pastries or anything that comes out of an oven with us, get in touch!

Recipe makes approximately 25 pieces.


½C heavy cream

½tsp vanilla extract

1tsp light corn syrup*

225g quality dark chocolate

¼C cocoa powder

Chocolate to decorate, melted

Candied ginger

Candied Ginger Chocolate Truffles - #recipeoftheday #ovenmeet


  1. Prepare a small square baking tin (approximately 10cm x 10cm or whatever available) and line with a clean sheet of cling wrap*. Grease the surface of the cling wrap with butter to help remove the truffles from the cling wrap later.
  2. Combine the heavy cream, orange juice and light corn syrup in a saucepan and place the mixture over a medium heat. Bring it to a boil before turning off the heat.
  3. Chop the chocolate carefully into small pieces with a sharp knife and add it to the cream and corn syrup mix.
  4. Gently swirl the mix around the saucepan, holding onto the handle and allow it to rest for 5 minutes. Avoid stirring the mix directly.
  5. Transfer the truffle mix into a bowl and refrigerate for 30 minutes, stirring twice. Once at the half-way, 15 minute mark and once at the end.
  6. Then transfer the truffle mix into your prepared tin and return to the fridge for an hour to firm up and set.
  7. Remove the truffle mix from the oven and use a ruler to cut out five rows and columns of square truffles, each approximately 2cm x 2cm wide.
  8. To decorate, generously dust the cocoa powder over the tray or take each piece of truffle and roll it in the cocoa. Top with a dot of chocolate on each truffle and place candied orange on the chocolate.
  9. Refrigerate for another 1 hour until firm and ready to eat.
  10. Enjoy your truffles!

Tips from the Oven *

  • You can grease a few points of the pan with butter too, to help the cling wrap stick to the pan.
  • Corn syrup is used to help give the truffle mixture more shine and body. This can be left out in a pinch or be substituted for with agave nectar, molasses, golden syrup or maple syrup. Just remember that some of these substitutes have a stronger flavour than others!
  • Candied ginger can be found at supermarkets. Or to make your own candied ginger, add thin slices of young ginger into a simmered and reduced down, half and half mixture of sugar and water in a saucepan. Cook on medium heat for approximately 20 minutes or until the ginger becomes tender.
  • Fresh truffles are best enjoyed within a week of making so get eating! 🙂

So what’s your favourite truffle? Let us know with #ovenmeet!


So what’s your favourite truffle? Let us know with #ovenmeet!

Ultimate Oreo Cupcakes


At OvenMeet, we love cupcakes. We love them so much that we started our own business around them! So this Friday, we’re sharing the quintessential cookies and cream recipe – Oreos. Oreos are always fun to cook with because they are so easy to mash up and put into desserts with fairly reliable results whether as a cake topper or flavouring. So as we thought about our favourite cupcake recipes to share with you, we of course landed with Oreos cupcakes (red velvet was a close second).

If you’re less of a cupcake fan, never fear! The OvenMeet site is almost ready to launch and our baker at Butterstop Bakery does a delicious range of Oreo cheesecakes so be quick and go sign up to the website for a special early bird gift from us. If you haven’t seen us on Pinterest or Instagram yet, we’re also starting new accounts with mouth-watering dessert photos so let us know what desserts you want to see and we will give it a go!


This recipe makes 12 medium sized, individual cupcakes.


1 cup self-raising flour

½ cup caster sugar

Pinch salt

1/3 cup cocoa powder

½ cup butter, softened

2 large eggs

1 tsp vanilla extract

½ cup milk

1 tsp instant coffee

18 Oreos

For the cream cheese icing

175g cream cheese

2tbsp butter, room temperature

½ cup icing sugar

1tsp vanilla extract

oreo choc cupcake 4-1-2


  1. Mix the flour, sugar, salt and cocoa together in a large mixing bowl until evenly combined.
  2. Add the softened butter and beat until the cupcake mix becomes light and creamy
  3. In a separate small bowl, dissolve the instant coffee in 2 table spoons of hot water and set aside.
  4. Place 6 of the Oreos in a zip lock bag and hit the bag against the counter top to break the biscuits down into smaller chunks. Then set the bag aside.
  5. Beat the eggs and vanilla into the cake mix before adding the milk and dissolved coffee.
  6. Beat the mix for approximately two minutes until smooth.
  7. Add the crumbed Oreo pieces into the mix and stir until just combined.
  8. A 12 hope cupcake or muffin tin with paper liners and place a whole Oreo at the bottom of each liner.
  9. Evenly fill the cupcake holes up with the mix (no more than two-thirds of the way full) and bake the tray at 180°C for 20 – 25 minutes.
  10. After taking your cupcakes out of the oven, allow them to cool on a wire.
  11. Meanwhile to make the cream cheese frosting, beat the softened butter with an electric mixer until it becomes light and fluffy. Then add the icing sugar, cream cheese and vanilla and beat until smooth. At this point you can add more crushed Oreos if you like 😉
  12. When your cupcakes are completely cool, pipe the cream cheese frosting onto the cupcakes and top with extra Oreos.

oreo choc cupcake-2

So let us know at #ovenmeet, what’s your favourite cupcake? 😉