My Favourite Cake Stall and Class Party Recipes

These are the quick fix recipes I tend to use when I have a Cake Stall, Class Party or Coffee Morning to bake for.  They are really easy to make, taste fab and are fairly low cost too.

I have entered this post in the Tea Time Treats Challenge, the theme for this month is Cake Stall Cakes and Bakes.  The Tea Time Treats Challenge is hosted by Lavender and Lovage and What Kate Baked who take turns to host and round up each month.

Iced Chocolate Slice

This is really addictive and always disappears quickly when I make it for my family.  I make it when I need a quicker and cheaper alternative to my signature chocolate brownies.

Quick, slimline version for class parties:

100g softened butter, or use Stork instead

1 cup light soft brown sugar, firmly packed
1 large free range egg
1 tsp vanilla extract
¾ cup plain flour
¼ cup cocoa powder
1 tsp baking powder
½ cup chocolate chips or sultanas

Chocolate Icing
1¼ cups icing sugar
1 ½ Tblsp cocoa
Enough water to make a spreadable icing, about 3 Tblsp.

Preheat your oven to 160C.  Line a 20cm x 30cm swiss roll tin with non-stick baking paper.

Cream the butter and sugar until well combined, then add the egg and beat it in thoroughly.  Sift the flour, cocoa and baking powder into the wet ingredients.  Stir well to combine and then stir through the chocolate chips or sultanas.

Pour into the prepared baking tin and smooth the surface.  Bake for 25 minutes. The top will be set but the slice will still be slightly soft.  Leave the slice in the tin to cool completely before you ice it.

If you don't want to ice the slice, dust it with icing sugar or drizzle it with a little melted chocolate.  Cut into squares then serve, or package for transporting to school or cake stall.

Thicker, more decadent choc hit version for Cake Stalls:

200g softened butter, or use Stork instead
2 cups light soft brown sugar, firmly packed
2 large free tange eggs
2 tsp vanilla extract
1 ½ cups plain flour
½ cup cocoa powder
2 tsp baking powder
1 cup chocolate chips, I use ½ cup milk choc chips and ½ cup dark choc chips

Preheat your oven to 160C. Line a 20cm x 30cm swiss roll tin with non-stick baking paper.

Cream the butter and sugar until well combined, then add the egg and beat it in thoroughly. Sift the flour, cocoa and baking powder into the wet ingredients. Stir well to combine and then stir through the chocolate chips.

Pour into the prepared baking tin and smooth the surface. Bake for 35 - 40 minutes. The top will be set but the slice will still be slightly soft. Leave the slice in the tin to cool completely before you ice it.

I normally ice this version with some chocolate ganache, or use the same icing as the kids version.  If you don't want to ice the slice, dust it with icing sugar or drizzle it with a little melted chocolate.

Anzac Slice

This slice brings back memories from my childhood.  It was one of my Nan's standby quick bakes.  So easy, takes no time at all to make, great for last minute class parties or if you have hungry kids coming to visit after school.  You could add some sultanas or chopped dried apricots if you like.  It is not as stodgy as a flapjack and not as sweet either, great for packed lunches too.  I sometimes double the ingredients for a thicker, more substantial slice and bake it for 40 - 45 minutes. 

1 cup rolled oats
1 cup coconut
½ cup flour
½ cup light soft brown sugar, firmly packed
125g butter, melted (or use melted Stork instead)

Preheat your oven to 180C. Line a 20cm  x 30cm swiss roll tin with non-stick baking paper.

Mix the oats, coconut, flour and sugar together in a large bowl.  Pour in the melted butter and mix well until completely combined. 

Turn the mixture out into the prepared tin and press flat with a potato masher or the back of a spoon.

Bake for 25-30 minutes or until the slice turns golden and has set.

Remove from oven, cool a few minutes, then with a sharp knife cut into squares.  Leave the slice to cool completely in the in and then cut it into squares.  Store in an airtight container.