Strawberry, Blueberry and Banana Bread: Whole Wheat and Gluten Free

Well and truly over Easter and the amount of chocolate you have just ingested? Me too!!

So why not give this Strawberry Blueberry and Banana Bread a go?

DSC00510 2

It’s nutritious, healthy, tastes great and makes you feel so much better after eating all that chocolate!

There is three options for you to try; plain flour, whole wheat flour or gluten free flour! So the recipe accommodates for all different individuals!

FYI: the bread tastes the best straight out of the oven when it’s still warm! YUMMY!!! (please let it cool so you don’t burn yourself)

Happy Baking!!


  • 2 cups Flour; Whole Wheat Flour; Gluten Free Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Bicarb soda
  • 1/4 tsp salt
  • 1 tbsp Unsalted Butter
  • 2 large Egg whites (70g)
  • 1 1/2 tsp Vanilla Extract
  • 3/4 cup Mashed Banana (2 medium bananas)
  • 1/4 cup Nonfat Greek Yogurt
  •  3 tbsp Honey
  • 1/4 cup Nonfat Milk
  • 1/2 cup diced Strawberries
  • 1/2 cup fresh Blueberries


  1. Preheat oven to 180c (fan forced oven)
  2. Lightly grease a 9 x 5 inch loaf pan
  3. In a standard mixing bowl combine the sifted flour, baking powder, bicarb soda and salt. Set aside
  4. In a separate bowl whisk together the melted butter, egg whites and vanilla extract.
  5. To this add the mashed banana, Greek yogurt and honey
  6. Mix until well combined.
  7. Alternating between the Banana mixture and the milk, combine this to the flour mixture. Stirring until just combined each time
  8. Gently stir in the strawberries and blueberries  until just combined
  9. Pour batter into the prepared loaf tin and bake for 40 mins

Drawing (1)

Continue reading


Carrot Cake Recipe; Original and Gluten free

Hello all!

After watching my ‘How to Make Easter Chick Carrot Cake Cupcakes’ on YouTube (click link) I’ve decided to share my recipe for how to create these beautiful cakes for both original and gluten free options.

The cupcakes were beautiful and moist, I added a handful of sultana’s into mine to give them an extra bit of texture as well as flavour. The recipe is also super quick and easy so they can be made by absolutely anyone.


Original Ingredients:

  • 1 cup Flour (sifted)
  • 3/4 cup Corn Flour (sifted)
  • 2 tsp Baking Powder (sifted)
  • 1 tsp Bicarb Soda (sifted)
  • 2 tsp Mixed Spice (sifted)
  • 1 1/2 cups grated Carrot
  • 1 cup Brown Sugar (firmly packed)
  • 1 cup Walnuts (coarsely chopped)
  • 1/2 cup Olive Oil (I used light)
  • 1/2 cup sour cream (I used light)
  • 3 Eggs

Gluten Free Ingredients:

  • 1 cup soy or chickpea flour (sifted)
  • 3/4 cup Corn Flour (sifted)
  • 2 tsp gluten free Baking Powder (sifted)
  • 1 tsp Bicarb Soda (sifted)
  • 2 tsp Mixed Spice (sifted)
  • 1 1/2 cups grated Carrot
  • 1 cup Brown Sugar (firmly packed)
  • 1 cup Walnuts (coarsely chopped)
  • 1/2 cup Olive Oil
  • 1/2 cup sour cream
  • 3 Eggs



  1. Preheat oven to 160c (fan forced oven) and line 16 cupcake liners (or grease and line the inside of a 6inch cake tin).
  2. In a large bowll combine the sifted flour, cornflour, baking powder, bicarb soda and mixed spice
  3. Using a spoon/ spatula mix dry ingredients until combined
  4. Add the grated carrots, brown sugar and walnuts.
  5. Mix until combined
  6. Combine the oil, sour cream and eggs in a jug and whisk well to combine.
  7. Add to the dry ingredients and mix to combine.
  8. **Optional** add a handful of sultanas. Mix to combine.
  9. Scoop the cupcake batter into each liner filling it 3/4 of the way (or pour mixture into the prepared cake tin)
  10. Bake for 18-20 minutes. (if cooking the cake cook for 40-45 minutes)


Decorating the CupCakes

I made my Cupcakes for Easter so I gave them a cute little Chicken Cupcake topper made out of fondant with  ‘Buttercream‘ icing – the recipe can be found in one of my previous blogs or by pressing the link.

Drawing (1)

Continue reading

My Floral Cake for the Cake Expo 2016

Hello everyone!

What an exciting weekend it has been!

The Cake Expo has come to an end and I thought I would share my experience with how my cake came to be (similar to my previous blog about my Gnome cake for the Cake Bake and Sweet show)


So for the Cake Expo I had the choice of entering the One Tier, Two Tier, Three plus Tier, Novelty Cake or Cup Cake tower Category. Seeing as I did Novelty for my Gnome cake I thought I would give the One Tier Category a try.

So brainstorming time. I wanted something colourful yet simple, so I thought nothing would be better than to make a one tiered cake with some beautiful flowers on top of the cake. Also after participating in many flower making classes using fondant I thought I would be able to master my technique and produce and amazing looking cake.

The two weeks leading up to the cake expo was a nightmare! Almost every day was in the high 20 or 30s and every cake decorator knows that fondant melts in the hot weather and that it is extremely difficult to work with! However with the A/C on high and a fan going I managed to endure!


Without revealing to many of my cake decorating secrets with this post, this is what my work station (aka mum’s kitchen table) looked like every night. It was crazy hot!

The pictures above are just a few snap shots of myself making my petals for the sugar flower and assembling my rose petals. All these components dried for 3-4 days before I assembled them (when the weather is not so hot usually 2-3 days)

In the days that I was waiting for all my flowers to dry I assembled my cake. Again my cake wasn’t a real cake. It was just a poly 8 inch covered in foil and then covered in fondant twice to make it beautiful and smooth.


I also made some different shaped leaves that I added in-between my flower arrangement on my cake. I let these dry for just 1 day just incase I needed to move or change their shape.


The final result. Absolutely beautiful!


To view a 360 degree on my cake please visit my YouTube Channel Bindi’s Cake Decorating YouTube Channel or click the link below

Thanks for the opportunity to participate in the Cake Expo!

Drawing (1)

Continue reading

Recipe; Rey’s Instant Bread from Star Wars: the Force Awakens

After my newly successful YouTube video Rey’s Instant Bread from Star Wars the Force Awakens (Click link to open) I have posted the recipe.

Rey’s instant bread, or portion bread, features with the junk traders on Jakku.

This recipe is quick, easy and delicious! Let me know what you think



  • 1/2 tsp Vegetable Oil
  • 4 tbsp Flour
  • 1-1/2 tbsp sugar
  • 1/2 tsp Matcha
  • 1/4 tsp Baking powder
  • Pinch of salt
  • 2 tbsp Milk
  • 1/4 tsp Vanilla Extract


  1. Place oil in a standard mug and swirl around to grease the inside. Use a pastry brush if you need.
  2. Add the Flour, Sugar, Matcha, Baking powder and salt into the mug
  3. Mix to combine
  4. Add Milk and Vanilla extract.
  5. Mix to combine **if the batter looks to dry add more milk
  6. Microwave on high for 45 secs


Drawing (1)

Continue reading

Recipe; Matcha Green Tea Mini Cheesecakes

Yum Yum Yum!! What a delight it was to make these delicious cakes!

I love green tea, and who wouldn’t. It’s nutritionally beneficial, full of antioxidants and many many other things which can be researched using Google.

And cheesecakes, who doesn’t love a cheesecake? Now mix these two power house foods together and you have a match made in heaven! They even look amazing, so bright and vibrant in colour.


The biggest tip I’m sharing with you when making these Cheesecakes is do not over mix the cheesecake batter after adding the sugar. Over mixing the batter causes the incorporation of air. Yes cheesecakes are suppose to be light and fluffy however there is always a limit for everything. My cheesecakes did crack but after adding the strawberry decorations you could not even tell

Also the taste of the matcha is strong so if you don’t like the taste of green tea these are not the cheesecakes for you.


Matcha Green Tea Mini Cheesecake Recipe;

YouTube link;



  • 135g (1 Cup) Crushed Oreo Cookies
  • 2 Tbsp Butter, melted
  • 2 x 250g Cream Cheese, room temperature
  • 2/3 cup Caster Sugar
  • 2 Eggs, room temperature
  • 1 Tsp Vanilla Extract
  • 2 Tbsp Matcha Green Tea Powder


  • 12 Strawberries
  • 100g White Chocolate, melted

Chocolate drizzle sauce

  • 200g Dark chocolate, melted
  • 25g Butter, melted
  • 25g Brown sugar
  • 125ml Cream



  1. Preheat oven to 180c (fan forced) and place bottoms into the Mini Cheesecake Cake tins.
  2. Using a food processor or bar mixer blitz Oreos until they resemble cookie crumbs
  3. Add the melted butter and mix to combine.
  4. Divide the mixture equally into each cup and press down making sure the cookie crumbs are flat and even in each cup
  5. Bake for 7 minutes
  6. Reduce the oven to 160c
  7. In a standard mixing bowl with the paddle attachment add the cream cheese and sugar.
  8. Mix until smooth- this should remove any lumps and bumps the cream cheese might create
  9. To the bowl add one egg at a time until just combined.
  10. At this stage it is important not to over mix the cheesecake batter because it will cause them to crack when baking
  11. Add 1  tsp vanilla extract, mix until just combined
  12. Add 2 tbsp Match and mix until just combined **do not over mix** Gently mix cheesecake batter with a spatula or spoon to incorporate ingredients if you think you might have over mixed.
  13. Scoop  ~ 1 tbsp of batter into each cup, filling to the top.
  14. Bake for 20 minutes
  15. The cheesecakes must be completely cooled before removing them from the tin. I recommend putting then in the fridge for a couple of hours
  16. Melt the white chocolate in 30 second intervals (as shown in my Beetroot and Chocolate CupCake Tutorial on YouTube at 3:00min Beetroot and Chocolate CupCake Tutorial)
  17. Dip each strawberry in the white chocolate and place on top of each cheesecake
  18. For the Chocolate drizzle sauce combine all ingredients over a double boiler and mix until smooth. Similarly this can be done using a microwave in 30 second intervals.
  19. Drizzle the chocolate over the strawberries


Drawing (1)

Continue reading

Recipe; Beetroot and Chocolate Cupcakes

In preparation for another YouTube video I’m going to share my Beetroot and Chocolate CupCakes recipe!

Round 2 of these Cupcakes worked out better and tasted 100% better. In my last post (about 4 months ago) I rated these Cupcakes a 9 out of 10 because the taste of Beetroot was to strong. Well haven’t times changed. A definite 10 out of 10, I loved the Cupcakes this time around. The recipe did not change so I guess it all came down to the quality of the Beetroot

2016-02-01 21.33.38

YouTube Link:



  • 3 Beetroot bulbs
  • 265g Self-raising flour
  • 30g Cocoa powder
  • 1 Tsp mixed spice
  • 200g (firmly packed) brown sugar
  • 3 eggs
  • 180g Butter, melted
  • 150g Dark Chocolate
  • 2 Tsp Vanilla extract

Chocolate Buttercream:

  • 375g Unsalted butter (room temp)
  • 840g Soft icing sugar, sifted
  • 3 Tsp Vanilla extract
  • 80ml Milk
  • 100g Dark chocolate, melted
  • 100g Cocoa powder.



  1. Preheat oven to 180c (fan forced oven) and line 20 cupcake liners
  2. Finely grate the Beetroot (this step is timely aprox 5 mins per beetroot)
  3. In a standard mixing bowl with paddle attachment add sifted flour, cocoa powder and mixed spices.
  4. Stir in the sugar
  5. To the bowl add the grated Beetroot, eggs (slightly beaten) and butter. Stir until just combined
  6. Add the melted chocolate and vanilla extract. Stir until just combined
  7. Scoop the cupcake batter into each liner filling it 3/4 of the way.
  8. Bake Cupcakes for 20 minutes
  9. While the cupcakes are cooking prepare the Chocolate Buttercream
  10. Using a standard mixing bowl, beat the butter until it turns white (6-10 minutes)
  11. Gradually beat in the sifted icing sugar until smooth and creamy- scraping down the bowl as necessary.
  12. Add vanilla extract and beat to combine
  13. Add milk- to achieve desired consistency.
  14. Add Cocoa powder and stir to combine
  15. Add melted chocolate and stir to combine.
  16. Frosting the cupcakes- using a disposable bag insert the desired top for the design you want for your cupcakes. I used a star tip.
  17. Add buttercream to the bag and pipe onto your cupcake in a swirl.


Drawing (1)


Recipe; Raspberry White Chocolate Cheesecake Cupcake

After so much success, and a few request, it’s my pleasure to share with you this Amazing recipe.


Cheesecake filling:

  • 250g cream cheese
  • 3 tbsp Icing sugar
  • 1 Egg
  • 1 tsp Vanilla Extract


  •  430g All-purpose flour
  • 3 tsp Baking powder
  • 265g Castee sugar
  • 1/2 tsp salt
  • 125g Butter (room temp)
  • 375ml Milk
  • 2 Eggs
  • 2 tbsp Greek yoghurt or Sour Cream
  • 125ml Vegetable Oil (ONLY VEGETABLE OIL- cannot be substituted with olive or other oils)
  • 1 tsp Vanilla Extract
  • 2 cups of Frozen Raspberries (200g bag from Coles or Woolworth is more than enough)


Any buttercream recipe will do but this is mine (I only used half for this CupCake recipe)

  • 375g Unsalted butter (room temp)
  • 840g Soft icing sugar, sifted
  • 3 tsp vanilla extract
  • 80ml milk.
  • Raspberry confectionery flavouring



  1. Preheat oven to 180c (fan forced oven) and line 24 cupcake liners
  2. Cheesecake filling: Add all ingredients into a mixing bowl and mix until smooth. Cover and set aside.
  3. Cupcakes: In a standard mixing bowl with paddle attachment combine all dry ingredients.
  4. Using a spoon/ spatula/ anything similar mix dry ingredients until combined then add the butter. The mixture should resemble a sand like texture *use a tea towel over the mixture to prevent the dry ingredients going everywhere.
  5. Combine the milk, eggs, yoghurt/ sour cream, oil and vanilla extract in a jug and whisk well to combine.
  6. Slowly add this to the dry ingredients scraping down the like of the bowl as necessary.
  7. Add about a tbsp (I used approx 4 raspberries) at the base of each cupcake liner
  8. Scoop the cupcake batter into each liner filling it 3/4 of the way
  9. Add 1 tbsp of cream cheese filling to the top of each cupcake and bake for 20 minutes.
  10. While the cupcakes are cooking prepare the Buttercream frosting.
  11. Using a standard mixing bowl, beat the butter until it turns white (6-10 minutes)
  12. Gradually beat in the icing sugar until smooth and creamy- scraping down the bowl as necessary.
  13. Add vanilla extract and beat to combine.
  14. Add milk- all the milk might not be necessary (I sometimes only use half- depends on the consistency I desire)
  15. Frosting the cupcakes- using a disposable bag insert the desired tip for the design you want for your cupcakes. I used a star tip.
  16. Using a quarter of the buttercream, add 2 tsp of Raspberry flavouring ( or red food colour)
  17. Scrap this down one side of the bag (this will create the two toned colour I achieved on the cupcakes)
  18. Add the rest of the buttercream.
  19. Pipe your cupcake in a swirl.



Continue reading