Man Can Cook

Red Velvet Cake

Cake
650g plain flour
50g cocoa powder
1¾ tsp baking soda
¾ tsp salt
700g caster sugar
630ml neutral oil
7 eggs
525ml buttermilk
3½ tsp vanilla extract
3½ tsp white vinegar
Red food colouring

White Chocolate Buttercream
450g butter, softened
450g icing sugar
375g white chocolate, melted and cooled
1½ tsp vanilla
Pinch of salt

Filling
1 tin dulce de leche

Preheat oven to 170°C fan and grease and line 3 x 20cm cake tins.

Whisk together the flour, cocoa, baking soda and salt.

In a separate bowl, whisk together the sugar, oil, eggs, buttermilk, vanilla, vinegar and enough red colouring to get that deep red velvet colour.

Fold the dry ingredients into the wet until just combined, then divide evenly between the tins.

Bake for 35–45 minutes or until a skewer comes out clean. Let the cakes cool completely.

For the buttercream, beat the butter until light and fluffy. Gradually beat in the icing sugar, then add the cooled melted white chocolate, vanilla and salt. Beat until smooth and fluffy.

To assemble, pipe a ring of buttercream around the edge of the first cake layer and fill the centre with dulce de leche. Repeat with the next layer, then top with the final cake.

Cover the whole cake in white chocolate buttercream and finish with red velvet cake crumbs.

KFC Chip Seasoning Chocolate Chip Cookies

Big, chunky, crispy on the outside, soft in the middle and finished with KFC Chip Seasoning. You can get your own box of the iconic seasoning as a gift-with-purchase when you buy a Gonna Wanna Meal Box.

Ingredients
185g unsalted butter, cold & cubed
130g caster sugar
130g light brown sugar
2 large eggs
160g self-raising flour
240g plain flour
¼ tsp bicarbonate of soda
1½ tsp baking powder
Pinch of salt
1 tbsp KFC Chip Seasoning
160g milk chocolate, roughly chopped
160g dark chocolate, roughly chopped
Extra KFC Chip Seasoning, to finish

Method
Beat the butter for 2 minutes, then add both sugars and beat for another 2–3 minutes. Add the eggs one at a time.
Add the flours, bicarbonate of soda, baking powder, salt and 1 tbsp KFC Chip Seasoning and mix until combined. Fold through the milk and dark chocolate.

Roll into 150g balls and refrigerate for at least 3 hours.

Bake at 180°C for 16–18 minutes until golden on top. Leave on the tray for 10–15 minutes to set, then while they’re still warm, sprinkle over a little extra KFC Chip Seasoning.

Enjoy!

London, we’re coming!

Fraser and I are teaming up with and we’re kicking things off with a cocktail meet & greet on Wednesday 7 October, 7–9pm.

Come have a drink, have some fun and hang out with a ridiculous number of pugs.

Book your spot at the link in bio!

KFC Chicken Salt Cheese & Bacon Scones

Golden cheese and bacon scones loaded with KFC Chip Seasoning, then filled with butter and a KFC Crispy Tender and finished with gravy.

You can get FREE KFC Chip Seasoning with a $14.99 Gonna Wanna Meal Box for a limited time, while stocks last. One free KFC Chip Seasoning per Meal Box. KFCNZ

KFC Chicken Salt Cheese & Bacon Scones

Ingredients
450g self-raising flour
125g cold unsalted butter, cubed
1 tbsp KFC Chip Seasoning
250g tasty cheese, grated
150g streaky bacon, cooked crispy & cooled
3 spring onions, sliced
275–300ml buttermilk
1 egg + 1 tbsp milk, for egg wash
75g extra grated cheese
Extra KFC Chip Seasoning, to finish

To serve
KFC Crispy Tenders
Butter
KFC gravy

Method
Rub the cold butter into the flour until crumbly. Mix through the KFC Chip Seasoning, cheese, bacon and spring onions.

Gradually add the buttermilk until you have a shaggy dough. Turn onto the bench, gently fold 2–3 times, then pat to around 4cm thick and cut into rounds.

Brush with egg wash, top with extra cheese and KFC Chip Seasoning, then bake at 210°C fan for 16–20 minutes until golden.

Slice one open, spread with butter, add a KFC Crispy Tender and finish with KFC gravy.

Pumpkin & Meringue Pie 🎃🥧

Pastry
1 ¼ cups (155g) flour
½ cup (115g) cold butter, cubed
1 tbsp caster sugar
1 egg
¼ tsp salt
3–4 tbsp ice water

Pumpkin Filling
425g pumpkin purée
¾ cup (150g) brown sugar
2 eggs
1 cup (250ml) cream
1 tsp vanilla
2 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
¼ tsp cloves
Pinch of salt

Swiss Meringue
3 egg whites (about 100g)
200g caster sugar

HOW TO MAKE IT

Pastry: Rub flour, sugar and salt with the cold butter until you have crumbs. Add the egg and enough ice water to bring the dough together. Chill for 30 minutes.

Roll out, line a 23cm pie dish and chill for another 15 minutes. Blind bake at 180°C for 15 minutes, remove the weights and bake for another 5–7 minutes.

Filling: Whisk together the pumpkin, brown sugar, eggs, cream, vanilla and spices. Pour into the pastry and bake at 180°C for 45–50 minutes, or until just set. Allow to cool completely.

Swiss Meringue: Place the egg whites and sugar in a heatproof bowl over a pot of gently simmering water. Whisk until the sugar has completely dissolved and the mixture reaches around 70–72°C. Remove from the heat and whip until thick, glossy and stiff peaks form.

Pile the meringue over the cooled pie and torch until golden

In honour of Patrick Swayze Appreciation Day.
17 years without the man himself ❤️