5 Delicious Mother's Day Cakes

 

Whether you'd like to surprise Mum when she wakes in the morning or treat her to a special at-home high tea, there's no better way to sweeten up Mother's Day than with a Mother's Day cake!

Today, the Matchbox Recipes blog is giving you 5 different Mother's Day baking ideas which covers a mini muffin recipe, a bundt cake recipe, even a pancake recipe and more, with tons of ways to modify it to your own liking. If you've always resorted to Mother's Day cupcakes every year, now is your chance to spice things up!

5 Mother's Day Cake Recipes

• Mini Muffins 3 Ways
• Lemon Curd Tarts with Whipped Cream
• Cranberry Bundt Cake
• White Chocolate and Cherry Cake
• Healthy Banana Pancakes for Mum

 

1. Mini Muffins 3 Ways for Mother's Day

I think we can all agree that muffins are the ultimate homemade treats for Mother's Day. They're also the perfect option if you're after some easy Mother's Day baking (let's face it, we can't always out-bake Mum.)

Follow our simple recipe below which covers how to make a muffin base and how to switch the flavours up!

The one thing you'll need: A mini muffin pan

Servings: 24 mini muffins or 12 standard muffins

Ingredients:

• 1/4 cup canola oil
• 1 cup whole milk (can substitute with non-dairy milk such as oat or soy)
• 1 egg
• 1 tsp vanilla essence
• 2 cups self-raising flour
• 1/2 cup caster sugar
• A pinch of salt

Steps:

1. Preheat oven to 180ºC. Meanwhile, line a muffin tray with cupcake liners or patty pans.
2. Beat your egg in a large bowl with a whisk. Add canola oil, milk, and vanilla essence. Mix well.
3. Into a separate bowl, sift the self-raising flour, caster sugar, and salt. Mix dry ingredients into wet ingredients and stir with a wooden spoon until combined.
4. Add a flavour to your muffin base! Such as...
   • Apple & Cinnamon (2 tsp ground cinnamon, 1 apple chopped into mini cubes)
   • Raspberry & White Chocolate (1/2 cup fresh/frozen raspberries, 1/2 cup white chocolate chips)
   • Chocolate Chip (3/4 cup chocolate chips, or chopped dark chocolate)
5. Mix additions evenly into the muffin batter. Distribute mixture into the mini muffin pan, filling each patty pan.
6. Bake in the oven for 12-15 minutes or until golden brown (approx. 25 minutes for standard-sized muffins). 

 

 

2. Lemon Curd Tarts with Whipped Cream

These little tangy tarts are super refreshing to serve after dinner as surprise Mother's Day desserts for Mum. They're also perfect to go with Mother's Day high tea! The flavourful lemon curd is nestled nicely in a crumbly cookie crust, providing a decadent treat for any time of day.

Some things you'll need: A tart pan, an electric mixer, and a fine mesh sieve.

Servings: 36 mini tarts

Ingredients:

Lemon Curd

• 3 large eggs
• 1/3 cup granulated sugar
• 1 tsp grated lemon zest
• Just under 1/2 cup fresh lemon juice
• 6 tbsp unsalted butter, cut into small pieces
• A pinch of salt

Crust

• 1 large egg, room temperature
• 5 1/2 tbsp unsalted butter, room temperature, cut into pieces
• 1/3 cup sugar
• 1/8 tsp baking soda
• 1 tbsp real mayonnaise
• 1 1/3 cups all-purpose flour

Frosting

• 1 cup heavy whipping cream, very cold
• 2 tbsp powdered sugar
• 1/2 tsp real vanilla extract

Steps:

1. To make the lemon curd, whisk together 3 large eggs, 1/3 cup sugar, the grated lemon zest and pinch of salt in a medium saucepan.
2. Whisk in 1/2 cup strained lemon juice, then add 6 tbsp butter pieces. Place pot over medium heat and cook, whisking constantly until butter is meltened and mixture is thickened. Bring to gentle simmer for a few seconds then strain the mixture through a fine mesh sieve into a medium bowl.
3. Let cool to room temperature, then cover and place in the refrigerator to fully thicken. This mixture can last up to a week refrigerated.
4. To make the crusts, preheat oven to 180ºC.
5. Whisk together 1 egg with 1/3 cup sugar until even consistency. Then, add 5 1/2 tbsp softened butter and gradually mix on medium/high speed until creamy (3-5 minutes). Add 1/8 tsp baking soda, 1 tbsp mayo, and mix again until well blended.
6. Add flour 1/2 cup at a time. Mix until well incorporated into a soft cookie dough consistency.
7. Use your hands to ball dough pieces to the size of a gumball. Add flour if the dough is sticky. Place dough balls into tart or mini muffin pan. You don't need to grease if using a non-stick pan. Use fingers to form a well in the dough (we recommend making it deep as the bottom base will rise).
8. Bake at 180ºC for 10 minutes or until edges are golden. Once done, place on a cooling rack.
9. To make whipped cream, simply beat 1 cup heavy whipping cream on high speed until you reach soft peaks. Then, add 2 tbsp powdered sugar and 1/2 tsp vanille and continue to beat until stiff peaks. Avoid over-beating.
10. Refrigerate the cream if it is not cool enough.
11. To assemble, spoon cool lemon curd mixture into each tart crust. You can spoon or pipe on the whipping cream on top. Optional: Garnish with fresh basil leaves. Refrigerate to store. 

Recipe courtesy of Natasha's Kitchen

 

3. Cranberry Bundt Cake for Mother's Day

Honestly nothing says Mother's Day like bundt cake. Why not top it with some fresh berries and edible flowers too? It's super rewarding to make a successful bundt cake, with their plump shape and soft texture, and round cakes like these  also look stunning on the Maxwell & Williams Diamonds Cake Stand. You've put in the hard work, so time to make it shine!

The one thing you'll need: A bundt cake tin

Servings: Up to 12 people

Ingredients:

• 3 large eggs, room tempterature
• 2 cups granulated sugar
• 12 tbsp unsalted butter, melted (not hot)
• 1/3 cup light olive / canola oil
• 2 tsp vanilla extract
• 1 cup buttermilk, room temperature
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp orange zest, from 1 orange
• 2 cups fresh cranberries, rinsed & dried

Steps:

1. Preheat oven to 180ºC and place the rack at the centre of the oven.
2. Generously butter and flour your bundt pan, tapping off the excess flour.
3. In a large mixing bowl, beat together eggs and sugar for 3 minutes on high speed, until pale in colour.
4. Add (in order) olive oil, melted butter, and vanilla extract. Blend well between each ingredient. Finally, mix with buttermilk until well blended.
5. In a separate bowl, whisk flour, baking powder, baking soda, and salt. Mix well, and then incorporate dry with wet ingredients on low speed until no flour streaks remain.
6. Toss cranberries with 1/2 tbsp flour until coated. Fold them into the batter with 1 tbsp orange zest. Pour batter into bundt pan. Bake at 180ºC for 50-60 minutes, or until a cake tester comes out clean with moist crumbs.
7. Once done, cool for 15 minutes. Then, invert onto a wire rack and serve with your favourite toppings or glaze!

Recipe courtesy of Natasha's Kitchen

 

4. White Chocolate and Cherry Cake

If you're looking for a stunner, say hello to this vibrant and scrumptious white chocolate & cherries cake. (The Foodess Kitchen calls it a "white forest" cake!) A piled goodness of whipped cream, white chocolate mousse, and juicy cherry pie filling, sandwiched between layers of classic vanilla cake. Are you ready for it?

The one thing you'll need: A springform cake pan and cake leveller

Servings: Up to 12 people

Ingredients:

Cake

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp coarse salt
• 3 large eggs
• 1 1/3 cups vegetable oil
• 1 cup buttermilk
• 2 tbsp vanilla extract

Fillings

• 280g white chocolate
• 540ml cherry pie filling or canned cherries in syrup
• 2 1/4 cup whipping cream
• 1 tbsp granulated sugar
• 1/4 tsp pure vanilla extract

Steps:

1. Preheat oven to 180ºC. Grease, flour, and line the base of two 23cm cake pans with parchment paper.
2. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, and then vegetable oil, buttermilk, and vanilla. Pour into flour mixture and gently fold together until no dry patches remain. Avoid over-mixing.
3. Divide batter between prepared cake pans and bake about 35 minutes, rotating pans once. Cakes are done when the centres feel springy when gently pressed (internal temperature should be 90–95ºC). Let cakes cool for 5 minutes in pans before moving to a cooling tray.
4. To make filling or toppings, melt 170g white chocolate with 1/4 cup of cream in microwave for 1 minute (use 50% power or pause 2-3 times when heating), until about 80% melted. Stir to finish melting. Cool chocolate to room temperature.
5. Whip remaining cream to soft peaks. Gently fold half of the cream into the cooled chocolate. Whisk sugar and vanilla extract into the rest of the cream and refrigerate it for later.
6. Place one of the cakes into a 23cm springform cake pan. Top the cake with 1/2 of the cherry pie filling can, then the mouse, then another layer of cake. Refrigerate for minimum 1 hour, until mousse is set.
7. Once cake is chilled, remove springform pan and top cake with reserved vanilla whipped cream and cherry pie filling. You can also add white chocolate rolled shards.

Recipe courtesy of Foodess Kitchen

 

5. Healthy Banana Pancakes for Mum

For any occasion, we guarantee that Mum will love waking up to some fresh fruit-topped banana pancakes! They are super quick and simple to make, and can be a fun activity to do (quietly!) in the morning with the kiddies at home before Mum wakes up. Simply multiply the recipe below to however many you'd like.

The one thing you'll need: A crepe/pancake pan

Servings: 3 pancakes (1 person)

Ingredients:

• 1 egg
• 1 small, ripe banana
• 2 tbsp wholemeal spelt flour
• 1 tbsp olive oil
• 2 tbsp natural/greek yoghurt
• Handful of fresh berries
• 100% maple syrup to serve

Steps:

1. In a medium bowl, mash the banana until there are no big lumps.
2. In a separate bowl, lightly whisk the egg. Add it to the banana and whisk well. Next, add the flour and whisk until well-combined.
3. Heat the oil on a non-stick frying pan over medium heat, then pour 1/4 cup of the mixture into the pan.
4. Cook for 1 minute or until bubbles appear on the surface. Flip and cook for another minute or until the underside of the pancake is golden. Repeat to make 2 more pancakes.
5. Transfer to a plate to serve. Top with yoghurt, berries and a drizzle of maple syrup!

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So, ready to bake away this Mother's Day? Explore our wide range of bakeware and find everything you need to pull off your sweetest plans!

Enjoy your Mother's Day!

With love,

The Matchbox Team

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