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Anna Marie Wainwright

@annamarieeats

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Just a gal who loves food, mum life and winner of The Great Kiwi Bake Off 24’🧁
🍋 host of @cookbookclubnorthland
👩‍🍳recipes linked below
📍northland,NZ

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Food prices are out of control… but I’m proving you can still make an EPIC birthday cake for just $25 🎂✨ Welcome to episode 3 of BIRTHDAY CAKES ON A BUDGET!

THE RULES:
1. Buy all ingredients within the budget (my fridge and pantry are off limits!)
2. No specials or discounted prices, so you can recreate this anytime
3. Must serve 8–12 people
4. MUST BE FLIPPIN’ COOL

Today we’re making this elegant lime and coconut cake, filled with lime curd and Swiss meringue buttercream. 🍋‍🟩🥥

This series isn’t about making the cheapest cake possible… it’s about spending your budget wisely and proving you can still create something seriously impressive without breaking the bank 💸

SHOPPING LIST ($23.81): 
Pams self-raising flour $2.40
Pams caster sugar 1kg $2.65
Pams butter 500g $8.39
Pams canned coconut milk 400g $1.49
ND 6pk free-range eggs $5.89
Limes 400g $2.99RECIPE

Dehydrated limes:
2 limes

Thinly slice, place onto a tray and dab with paper towels to remove excess liquid. Bake at 80°C for 4–6 hours, turning every 30 mins until dehydrated.

Cake:
125g butter, softened
250g caster sugar
Zest of 4 limes
4 egg yolks
220g self-raising flour
200ml warm coconut milk

Cream butter, sugar and zest until pale and fluffy. Beat in the yolks, then gently fold through the flour and coconut milk until smooth. Pour into 2 x 15cm lined cake tins and bake at 170°C (150°C fan) for 35–40 mins, or until cooked through. Cool in the tins for 15 mins, then turn out and cool completely before levelling.

Coconut syrup (optional):
200g coconut milk
200g caster sugar

Mix in a small pot, bring to the boil, reduce the heat and simmer for 15 mins. Use a knife to poke holes in the cakes, soak with coconut syrup (1–2 tbsp per cake).

Lime curd:
2 egg yolks
90g caster sugar
Juice of 4 limes
45g butter

Whisk the yolks, sugar and lime juice over a bain-marie until thickened (around 20 mins). Remove from the heat and whisk in the butter. Chill until set.

Recipe continued in comments 💕 #birthdaycakesonabudget by @annamarieeats

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5 months ago

Food prices are out of control and I know I’m not the only one feeling the pinch! So… welcome to my new series: BIRTHDAY CAKES ON A BUDGET 🎂✨ I’m showing you how to make EPIC birthday cakes for just $25! This isn’t about making the cheapest cake possible… it’s about using your budget wisely and proving you can still create something seriously impressive without breaking the bank 💸

THE RULES:
1. Buy all ingredients with the budget (my fridge and pantry are off limits! )
2. No specials or discounted prices, so you can recreate this anytime
3. Must serve 8–12 people (no tiny cakes here)
4. MUST BE FLIPPIN’ COOL

Kicking things off with this vanilla heart cake 💕
A soft, buttery vanilla sponge layered with raspberry jam and silky Swiss meringue buttercream.
I used a 6-inch heart tin, but you can use any shape you like.

SHOPPING LIST ($25.11):
Vanilla essence $1.99
6-pack free-range eggs $5.89
Self-raising flour $2.40
Raspberry jam $3.29
Caster sugar 1kg $2.65
Milk 300ml $1.60
Butter 500g $7.29

RECIPE
Cake:
125g butter, softened
250g caster sugar
1 tsp vanilla
4 egg yolks
220g self-raising flour
200ml warm milk
Method:
Cream butter, sugar and vanilla until pale and fluffy. Beat in the egg yolks, then gently fold through the flour and warm milk until smooth.
Pour into a lined tin and bake at 170°C (150°C fan) for 1 hour or until golden and cooked through. Cool in the tin for 15 minutes, then turn out and cool completely before slicing and levelling.

Swiss Meringue Buttercream:
6 egg whites
400g caster sugar
2 tsp vanilla
350g butter, softened
Method:
Heat egg whites and sugar over a bain-marie, stirring until the sugar has fully dissolved.
Whisk on high until thick, glossy and cooled to room temperature, then gradually beat in the butter and vanilla until light and fluffy.
(Don’t panic if it looks runny — keep whisking, it will come together!)

To Assemble:
Spread buttercream over the first layer, create a small well and fill with jam.
Top with the second layer (upside down for a flat finish), crumb coat and chill.
Finish with a smooth layer of buttercream, pipe frills ar by @annamarieeats

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6 months ago

I had SO much fun making this spider web Halloween cake! Layers of chocolate cake filled with chocolate ganache and boysenberry jam 🤤🤤 to make the spider web you just need to microwave white marshmallows and stretch them around the chilled cake! I would recommend using gloves though because it was slightly stressful when the marshmallow started to set and my hands stuck together hahahaha 👻👻 by @annamarieeats

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12 hours ago

Let’s make my caramelised white chocolate brownie cookies! Cookie on the outside, fudgy brownie on the inside and absolutely LOADED with caramelised white chocolate 🤤🍫

Comment “COOKIE” and I’ll send you the link to the recipe 💕💕 by @annamarieeats

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3 days ago

Awww thanks so much @rivsandkai!! Felix LOVES his new lunchbox 💕💕💕 *gifted by @annamarieeats

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4 days ago

Looking for a Halloween cake that’s spooky, fun and ridiculously easy to decorate? Then this “slime” drenched chocolate Bundt cake is the cake for you! 👻🎃

Comment “SLIME” and I’ll send you the recipe 💚💚💚 by @annamarieeats

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5 days ago

A very ordinary, very wonderful Friday in Northland NZ. A chocolate cake for Nana’s last day of work, a trip to Mitre 10 for some tomatoes (look I know it’s early but I couldn’t wait any longer) lots of coffee, stories and of course pizza night!
#dayinthelife #northland #newzealand by @annamarieeats

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7 days ago

Let’s make my choc bar cheesecake slice, inspired by the classic Choc Bar ice cream. It has a crisp chocolate base, creamy baked vanilla cheesecake filling and a crunchy milk chocolate and toasted coconut topping. Easy to make, perfect for sharing and seriously delicious.

Comment “CHOC BAR” and I’ll send you a link to the recipe 🥰 by @annamarieeats

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10 days ago

YOU GUYS MADE ALL OF THIS!!! 😭🥰🥹
I LOVE YOU GUYS. THANK YOU SO MUCH for being here!! I genuinely wouldn’t be able to do this job without your support. I appreciate every single like, comment, message and photo more than you will ever know. 🥹
Little Anna wouldn’t even believe that we get to develop recipes all day, every day!! 😭
Thank you for letting me live my absolute dream. I love you guys!!! 💕💕💕 by @annamarieeats

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11 days ago

Thanks so much @sproutandsteel Felix loves his new plate and bowl! You can use the code ANNA20 to get 20% off their beautiful range x *gifted by @annamarieeats

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11 days ago

How to stretch your pizza dough! Check out the previous reel for my dough recipe! happy pizza night! 🍕🥰💕 #pizzanight by @annamarieeats

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15 days ago

Every Friday night we have family pizza night, and it’s genuinely my favourite part of the whole week! 🍕❤️
This is my super simple, super delicious pizza dough recipe.

OUR PIZZA NIGHT TIMELINE: 🍕 Thursday: Make the dough + refrigerate overnight 🍕 Friday morning: Shape into balls + pop back in the fridge 🍕 1½–2 hours before pizza: Take them out to proof 🍕 PIZZA TIME!

PIZZA DOUGH Makes 4 pizzas
325g room-temperature water ½ tsp instant dried yeast 1 tsp honey 1 tsp salt 500g high-grade flour (bread flour)

Olive oil, for greasing

1. THE DAY BEFORE: Add all the dough ingredients to your bread maker and knead using the pizza dough setting.
(Using a stand mixer or making it by hand? Mix until a shaggy dough forms, cover and rest for 10–15 minutes, then knead for around 10 minutes until smooth and springy.)
2. Tip the dough onto the bench, fold the sides into the centre and shape into a tight ball. Place in a well-oiled bowl, turn to coat, cover tightly with glad wrap and refrigerate overnight.

3. THE MORNING OF PIZZA NIGHT: Tip the dough onto a clean work surface, shape into a ball and cut into 4 equal pieces. Shape each piece into a tight ball.
4. Place the dough balls on a well-oiled tray, leaving plenty of space between them. Lightly oil the tops, cover tightly and return to the fridge.

5. ABOUT 1½–2 HOURS BEFORE PIZZA NIGHT: Remove the tray from the fridge and leave to proof at room temperature, out of direct sunlight. On a hot day they may need less time; on a cold day, a little longer.

Then they’re ready to stretch, top and turn into PIZZA! 🍕✨

I’ve also filmed the next step, how I shape and stretch my pizza dough, which I’ll post tomorrow!

Any pizza dough questions, pop them below! Happy pizza making xx by @annamarieeats

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15 days ago