Let the Party Begin

As Mojo celebrates 10 years of building dream homes, we’re sharing our absolute favourite cake recipes from over the years that have brought more joy to our special moments. Whether you’re looking for a stunning centrepiece for your own celebrations or just a little something sweet to enjoy, we’ve got you covered.

MARIE’S BAKED BERRY CHEESECAKE

Base

• 200g Digestive biscuits
• 85g unsalted butter, melted

Cream Cheese Layer

• 400g cream cheese
• 2 large eggs
• 100g caster sugar
• 1 teaspoon vanilla bean paste or natural vanilla extract

Sour Cream Layer

• 1 teaspoon vanilla bean paste or natural vanilla extract
• 450ml sour cream
• 40g caster sugar 

Topping

• 1⁄₄ cup (55g) caster sugar
• 1⁄₃ cup (80ml) water
• 250g frozen mixed berries
• 1 teaspoon arrowroot, or wheaten cornflour

Special Equipment

20–22cm non-stick springform tin + mortar and pestle + food processor

Method

Preheat the oven to 190˚C or 180˚C fan-forced. To make the base, crush the biscuits with a mortar and pestle or blitz in a food processor until you achieve a sandy texture. Transfer the crumbs into a medium mixing bowl, add the butter and stir to combine. To be rid of a potentially troublesome lip, release the base from your springform tin, turn it upside down and re-clamp into place. When it’s time to serve, your cake will now slide off the base with ease. Line the base with some baking paper, then press the crumb and butter mixture evenly onto it. Set aside.

Combine the cream cheese layer ingredients in a food processor and blitz until smooth. Pour over the biscuit base ensuring the surface is nice and smooth, then place on a baking tray to bake for 20 minutes until set. Remove from the oven and rest for 20 minutes.
Place the sour cream layer ingredients in a medium mixing bowl and whisk until combined. Pour over the cream cheese layer and return to the oven to bake for another 10 minutes.

Cool, then chill in the refrigerator for at least 8 hours or overnight.

To make the topping, place the caster sugar in a small saucepan with 2 tablespoons of water over low heat and stir until the sugar has dissolved. Increase the heat to medium, add the berries, cover and simmer for 3-4 minutes or until the berries begin to soften. Remove from the heat and allow to cool, then chill.

In a small bowl, mix the arrowroot and 2 tablespoons of water, then add to the saucepan of berries and stir until smooth. Return to a low heat and cook until the juice thickens and turns translucent. Set aside to cool. To serve, remove the cheesecake from the tin and spoon the fruit topping over the top.
 

MARSHMALLOW PAVLOVA ROULADE WITH STRAWBERRY, BALSAMIC, BASIL & VANILLA

Meringue

• 5 large egg whites (about 175g)
• Pinch of salt
• 1⁄₂ cup (115g) caster sugar
• 1 teaspoon natural vanilla extract
• 1 tablespoon wheaten cornflour
• 1⁄₂-3⁄₄ cup (45-65g) flaked almonds

Filling

• 200g mascarpone
• 200g natural unsweetened yoghurt
• 1 vanilla bean, split, seeds scraped out or 1 teaspoon vanilla bean paste
• 2 tablespoons icing sugar

Topping

• 375g strawberries, tops discarded, each sliced lengthways into 6 pieces
• 3 tablespoons aged balsamic
• 2 tablespoons caster sugar
• 6 large basil leaves, finely sliced
• 7 mint leaves, torn

Special Equipment

Electric cake mixer + 35 x 26cm baking tray or at least similar proportions

Method

Preheat the oven to 180˚C or 170˚C fan-forced. Line a baking tray with baking paper including the sides. Set aside.

To make the meringue, whisk the egg whites and a pinch of salt with an electric cake mixer until soft peaks form. Add the sugar, 1 tablespoon at a time, whisking after adding each spoonful for about 7–10 seconds. Add the vanilla and sift the cornflour over the meringue, then fold until combined. Spread the meringue carefully over the baking tray then sprinkle evenly with the almonds. Flatten any that are upright to avoid burning. Turn the oven down to 150˚C or 140˚C fan-forced and bake for 25 minutes. To test, give the surface of the pav a gentle prod to see if there is a bit of resistance. If yes, it’s ready. 

Remove the pavlova from the oven and immediately place it face down onto a tea towel dusted with icing sugar. While it’s warm and with the baking paper still attached, use the tea towel as leverage to roll the pavlova up with the longest part of the rectangle being the length of the roulade. Allow to cool completely. 

To prepare the filling, whisk the filling ingredients in a medium mixing bowl to combine and set aside.

To prepare the topping, combine all the topping ingredients in a medium mixing bowl and leave to macerate for 5 minutes before serving.

When the pavlova sheet is completely cooled, carefully uncoil it just enough to remove the baking paper. Slather the filling into the cavity and roll up again. Carefully transfer the filled roulade onto a rectangular platter. If you aren’t ready to serve, chill the roulade and only pour the topping over at the very last minute.

CAKEBOI’S RED VELVET CAKE

Batter

• 115g Salted butter, soften
• 10g Vanilla bean paste
• 250g Butter milk
• 10g Vinegar
• 2 Large eggs, room temperature 
• 10g Cocoa powder
• 300g Self raising flour
• 300g Caster sugar
• 10g Red food colouring

Cream Cheese Frosting

• 340g Salted butter, soften
• 500g Icing Sugar Mixture
• 500g Cream cheese
• 5g Vanilla bean paste

Method

Preheat oven to 160°C, Grease 2 x 7inch Tins.

With an electric mixer, cream together the butter and the sugar on a medium speed until pale. Add the eggs and vanilla then beat until mixture is light and fluffy.
Prepare the dry mixture by sifting the cocoa powder and flour together then place to the side. Mix together the vinegar, butter milk and the red food colouring then place to the side.

Add ½ of the dry and ½ of the wet to the butter, gently fold to ensure mixture is well combined.
Pour the batter into two prepared pans. Bake for about 30-35 minutes or until the centres are springy to the touch. When done, let them cool in their pans for about 5 minutes, then take them out and put onto a wire rack.

For the icing
Place all ingredients into a bowl and mix on high until icing is well combined and smooth.

Assembly
Trim the cakes to make them level. Cover each layer of cake with a layer of the frosting, stacking as you go. Use a spatula or bench scraper to smooth off the sides of the cake. Decorate outside of cake with leftover trimming.