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Chocolate Lovers
Chocolate Cake
Choc Mud Cake
Madeira Cake
Rich Fruit Cake
Light Fruit Cake
Royal Icing

 Classic Orchard Slices

Oh so simple and satisfying. Use either Orchard White or Chocolate Icing.

Recipe (for base):
1 cup self raising flour
1 cup desiccated coconut		 1 cup firmly packed brown sugar
120g unsalted butter, melted

Method:
Lightly grease 20 x 30cm lamington pan. Combine sifted flour, coconut and sugar in bowl, add butter, stir until combined. Press mixture over base of prepared pan. Bake in moderate oven for 10 minutes or until browned lightly. 
click here for a larger image Cherry Filling:
Combine ¾ cup coconut, 1/3 cup caster sugar, 200g chopped glace cherries and egg white in bowl and mix well. Spread over warm base and return to oven for 15 minutes. Allow to cool. Roll on Orchard Chocolate Icing
click here for a larger image Peppermint Filling:
Melt 30g Copha in pan and stir in 1 ¾ cups pure icing sugar, 2 tblsp milk and ¼ tsp peppermint essence. Spread hot filling over hot base and allow to cool. No additional baking needed. Roll on Orchard Chocolate Icing.
click here for a larger image Caramel Filling:
Combine 400g sweetened condensed milk, 30g butter and 2 tblsp golden syrup in saucepan over low heat and stir for approx 15 minutes or until golden brown (do not allow to boil). Pour filling over hot base and return to oven for 10 minutes. Allow to cool and roll on Orchard Chocolate Icing.