Flics Kitchen

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13/05/2026

Cream and Strawberries Cake (Pastry Style)
INGREDIENTS:
For the Vanilla Sponge:
All-purpose flour (2 cups)
Baking powder (2 teaspoons)
Fine salt (½ teaspoon)
Eggs (4 large, room temperature)
Granulated sugar (1½ cups)
Whole milk (1 cup, warm)
Vegetable oil (½ cup)
Vanilla extract (2 teaspoons)
For the Simple Syrup Soak:
Granulated sugar (½ cup)
Water (½ cup)
Vanilla extract (1 teaspoon)
For the Whipped Cream Frosting and Filling:
Double cream (900ml, very cold)
Powdered sugar (100g, sifted)
Vanilla extract (2 teaspoons)
Cream stabiliser or cornflour (2 teaspoons or 1 teaspoon)
For Decoration:
Fresh strawberries (10-12 large, halved and some left whole with stems)
Fresh raspberries (150g
Extra whipped cream (for piping rosettes)
Directions
Bake the Vanilla Sponge
Preheat your oven to 175°C (350°F). Grease and line a large rectangular 9×13 inch pan with parchment paper. Whisk together the flour, baking powder, and salt in a large bowl.
Beat the eggs and sugar together for 4-5 minutes until very pale, thick, and ribbon-like. This aeration is crucial for light sponge. Add the oil and vanilla and mix until combined. Fold in the flour mixture in two additions alternating with the warm milk, mixing gently until just smooth. Don’t overmix.
Pour into the prepared pan and bake for 25-30 minutes until a skewer comes out clean and the top springs back when gently pressed. Cool completely in the pan for 15 minutes then turn out onto a wire rack to cool fully.
Make the Simple Syrup
Combine the sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves completely. Remove from heat, stir in the vanilla extract, and cool completely before using.
Prepare the Whipped Cream Frosting
Whip all the very cold double cream, sifted powdered sugar, vanilla, and stabilizer together to firm, stable peaks. This takes about 4-5 minutes. The cream should stand up in firm peaks when you lift the beaters.
Reserve about one third of the whipped cream in a piping bag fitted with a medium star tip for the rosette decoration. Refrigerate both the piping bag and remaining cream until needed.
Assemble the Layers
Slice the cooled sponge horizontally into two even layers using a long serrated knife. Place the bottom layer on a large white rectangular serving plate. Brush generously with the cooled simple syrup all over the surface.
Spread a generous, thick layer of whipped cream evenly over the entire surface right to every edge. Place the second sponge layer on top and press down very gently. Brush generously with the remaining simple syrup.
Frost and Finish
Spread whipped cream over the entire top surface and all four sides. Don’t stress about perfect smoothness because a natural, slightly textured finish with gentle soft drips down the sides is exactly what you want here. Let the cream fall naturally.
Allow any excess cream to drip softly and naturally down the sides. This relaxed, organic drip effect is the signature of this cake and should not be smoothed away.
Decorate with Berries
Pipe a row of medium swirl rosettes in a continuous line down the very center of the top from one end to the other. Arrange the halved and whole fresh strawberries generously along the entire rosette line, alternating cut-side-up halves and whole berries with green stems still attached for a natural, abundant look.
Tuck the fresh raspberries in between and around the strawberries to fill every gap with color. Refrigerate for at least 1 hour before serving to let everything set

12/05/2026

🫐 Blueberry Cream Cheese Muffin Cake This Blueberry Cream Cheese Muffin Cake is pure bakery-style comfort in every bite 💙 Soft vanilla cake layered with juicy blueberries and rich cream cheese filling, topped with a buttery golden crumb that melts in your mouth. It tastes like your favorite blueberry muffin and cheesecake combined into one irresistible dessert! Save this easy homemade recipe for brunch, holidays, or whenever you’re craving something cozy and sweet. Yield: 12 large servings Ingredients: For the cake: • 2 cups all-purpose flour (250g) • 1 tsp baking powder • 1/2 tsp baking soda • 1/2 tsp salt • 1/2 cup unsalted butter, softened (113g) • 1 cup granulated sugar (200g) • 2 large eggs • 1 tsp vanilla extract • 3/4 cup sour cream (180g) • 1 1/2 cups fresh blueberries (225g) For the cream cheese filling: • 8 oz cream cheese, softened (226g) • 1/4 cup granulated sugar (50g) • 1 egg yolk • 1/2 tsp vanilla extract For the crumb topping: • 1/2 cup all-purpose flour (63g) • 1/3 cup brown sugar (70g) • 1/4 cup cold butter, cubed (57g) How to make it: Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and sour cream. Gradually fold the dry ingredients into the wet ingredients until just combined. Gently fold in the blueberries. In another bowl, beat the cream cheese, sugar, egg yolk, and vanilla until smooth and creamy. Spread half the cake batter into the prepared pan. Spoon the cream cheese filling over the top, then add the remaining batter. For the crumb topping, mix the flour and brown sugar together, then cut in the cold butter until crumbly. Sprinkle evenly over the cake. Bake for 40–50 minutes, or until the top is golden and a toothpick inserted into the cake portion comes out mostly clean. Let the blueberry cream cheese muffin cake cool slightly before slicing for those thick, gooey bakery-style layers. This blueberry cream cheese muffin cake is incredible warm with coffee or chilled straight from the fridge 🫐

11/05/2026

🍵 Matcha White Chocolate Pavlova with Mascarpone Cream & Berries

Ingredients

Pavlova Base:

4 egg whites (room temp)
1 cup superfine sugar
1 tbsp matcha powder (sifted)
1 tsp white vinegar
½ tbsp cornstarch

Mascarpone Cream:

½ cup mascarpone
1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla

Topping:

½ cup white chocolate (melted)
1 cup raspberries
½ cup pomegranate seeds
1 tbsp honey

Instructions

Preheat oven to 250°F (120°C).
Whip egg whites to soft peaks, then slowly add sugar until stiff and glossy.
Fold in matcha, vinegar, and cornstarch.
Shape into a 7-inch nest on parchment paper.
Bake 90 minutes, then cool completely in the oven.
Whip mascarpone, cream, sugar, and vanilla until thick.
Mix berries with honey.
Drizzle white chocolate inside the pavlova shell.
Fill with cream and top with berries.

✨ Optional: Dust with matcha & add mint leaves.

09/05/2026

🧁🍓 Raspberry Cheesecake Cupcakes

Yield: 12 cupcakes

Ingredients:

1 cup graham cracker crumbs
3 tbsp melted butter
16 oz cream cheese (softened)
3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup sour cream
1 cup fresh raspberries

Raspberry Sauce:

1 1/2 cups raspberries
1/4 cup sugar
1 tbsp lemon juice
1 tsp cornstarch + 1 tsp water

Topping:

8 oz cream cheese
1 cup heavy cream
1/2 cup powdered sugar
1 tsp vanilla

Instructions:

Preheat oven to 325°F (160°C). Line a muffin pan.
Mix crumbs + butter, press into liners.
Beat cream cheese + sugar until smooth.
Add eggs, vanilla, sour cream. Fold in raspberries.
Fill liners and bake 20–24 mins. Cool, then chill 2 hours.

Sauce:
Cook raspberries, sugar, lemon juice → add cornstarch → thicken → cool.

Topping:
Whip cream + sugar, fold into cream cheese + vanilla.

👉 Pipe topping, drizzle sauce, add fresh raspberries. Serve chilled for best taste!

08/05/2026

One bite and you’re hooked 😭🍫
Soft, moist cake with melted chocolate inside…
Every bite just melts in your mouth 🤤”

07/05/2026

Chocolate Cake with Caramel Filling Ingredients For the Chocolate Cake: • 2 cups (250g) all-purpose flour • ¾ cup (75g) cocoa powder • 2 tsp baking powder • 1½ tsp baking soda • ½ tsp salt • 1½ cups (300g) sugar • 1 cup (240ml) vegetable oil • 3 large eggs • 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar) • 1 cup (240ml) hot coffee or hot water • 2 tsp vanilla extract For the Caramel Filling: • 1 cup (200g) sugar • ¼ cup (60ml) water • ½ cup (120ml) heavy cream or evaporated milk • 3 tbsp (42g) unsalted butter • ½ tsp salt • ½ tsp vanilla extract For the Caramel Frosting: • 1 cup (227g) unsalted butter, softened • 3 cups (360g) powdered sugar • ½ cup (120ml) caramel sauce (from above) • 1 tsp vanilla extract • Pinch of salt • 2–3 tbsp milk or cream (for consistency) Instructions Step 1 – Make the Chocolate Cake Preheat oven to 170°C (340°F). Grease and line two 8-inch pans. Whisk flour, cocoa, baking powder, baking soda, salt, and sugar. In another bowl, combine oil, eggs, and vanilla. Add buttermilk and mix well. Add dry ingredients to wet, then slowly pour in the hot coffee or water. Mix until smooth and thin. Pour into pans and bake for 30–35 minutes or until a skewer comes out clean. Cool completely. Step 2 – Make the Caramel Filling In a saucepan, combine sugar and water over medium heat. Do not stir — let it melt and turn amber. Once golden, remove from heat and carefully whisk in butter and cream (it will bubble up). Add salt and vanilla; whisk until smooth. Cool completely before using as filling or in frosting. Step 3 – Make the Caramel Frosting Beat butter until creamy. Add half the powdered sugar and mix. Add caramel sauce, vanilla, and salt. Add remaining sugar and milk until fluffy and spreadable. Step 4 – Assemble the Cake Place one cake layer on a board. Spread a generous amount of caramel filling in the center. Place the second cake layer on top. Cover the entire cake with caramel frosting. Drizzle extra caramel sauce over the top to create beautiful drips. Decorate with chocolate chips or fudge pieces if desired

06/05/2026

🍫 Moist Chocolate Cake (Quick Recipe)

Ingredients:

2 cups flour
2 cups sugar
¾ cup cocoa powder
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
1 cup buttermilk (or milk + vinegar)
½ cup oil
2 eggs
2 tsp vanilla
1 cup hot coffee/water

Frosting:

1 cup butter
3½ cups powdered sugar
1 cup cocoa powder
½ cup cream/milk
2 tsp vanilla + pinch salt

Instructions:

Mix dry ingredients, then add wet ingredients.
Stir in hot coffee (batter will be thin).
Bake at 175°C (350°F) for 30–35 mins. Cool.
Beat frosting until smooth.
Layer cake, spread frosting, and decorate.

05/05/2026

🍫 Chocolate Coffee & Caramel Tart ☕🍮
Crispy cocoa tart + crunchy chocolate layer + smooth coffee ganache + creamy caramel mousse, finished with a glossy mirror glaze ✨
Rich, silky, and perfectly balanced between chocolate & coffee 😍
⏱ Ready in ~3.5 hours
🍰 Serves: 10

04/05/2026

🧾 Ingredients

Chocolate Cake:

200g all-purpose flour
180g sugar
50g cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs
120ml milk
100ml vegetable oil
150ml hot water
1 tsp vanilla extract

Cream Filling:

300ml heavy cream
80g powdered sugar
100g cream cheese (optional)
1 tsp vanilla

Chocolate Ganache:

150g dark chocolate
120ml heavy cream
👩‍🍳 Instructions
Make the cake:
Mix all dry ingredients. Add eggs, milk, oil → mix well.
Pour in hot water → batter will be thin.
Bake at 170–180°C (340–350°F) for 30–35 minutes.
Let cool, then slice into 2–3 layers.
Make the cream:
Whip heavy cream with powdered sugar until soft peaks.
Add cream cheese and vanilla → mix until smooth.
Assemble:
Layer cake → cream → repeat.
Spread a thin layer of cream outside (optional: coat with crumbs like the image).
Make ganache:
Heat cream → pour over chocolate → stir until smooth.
Let it cool slightly, then pour over the cake.

04/05/2026

🍫 Chocolate Layer Cream Cake
🧾 Ingredients

Chocolate Cake:

200g all-purpose flour
180g sugar
50g cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs
120ml milk
100ml vegetable oil
150ml hot water
1 tsp vanilla extract

Cream Filling:

300ml heavy cream
80g powdered sugar
100g cream cheese (optional)
1 tsp vanilla

Chocolate Ganache:

150g dark chocolate
120ml heavy cream
👩‍🍳 Instructions
Make the cake:
Mix all dry ingredients. Add eggs, milk, oil → mix well.
Pour in hot water → batter will be thin.
Bake at 170–180°C (340–350°F) for 30–35 minutes.
Let cool, then slice into 2–3 layers.
Make the cream:
Whip heavy cream with powdered sugar until soft peaks.
Add cream cheese and vanilla → mix until smooth.
Assemble:
Layer cake → cream → repeat.
Spread a thin layer of cream outside (optional: coat with crumbs like the image).
Make ganache:
Heat cream → pour over chocolate → stir until smooth.
Let it cool slightly, then pour over the cake.

Address

3/16 Mandurah Terrace
Mandurah, WA
6210

Opening Hours

Tuesday 11:30am - 3pm
5:30pm - 10pm
Wednesday 11:30am - 3pm
5:30pm - 10pm
Thursday 11:30am - 3pm
5:30pm - 10pm
Friday 11:30am - 3pm
5pm - 11pm
Saturday 11:30am - 3pm
5pm - 11pm
Sunday 11:30am - 3:30pm

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