Cooking, Food & Wine Books:

Modern Classics: Book 2


Paperback / softback

Customer rating

Click to share your rating 3 ratings (4.3/5.0 average) Thanks for your vote!

Share this product

Modern Classics: Book 2 by Donna Hay
In stock with supplier

The item is brand new and in-stock in with one of our preferred suppliers. The item will ship from the Mighty Ape warehouse within the timeframe shown below.

Usually ships within 10-14 days
Also available from Marketplace sellers:


Delivering to:

Estimated arrival:

  • Around 23-29 January using standard courier delivery

Buy together and save

List price: $68.00

Buy together: $67.18 (save 1%)

47.37% of people buy Modern Classics: Book 2 and Modern Classics : Book 1 ~ Paperback / softback ~ Donna Hay.


The pies, tarts, cakes, puddings and delicious slices of our childhood, as well as the tiramisu and creme brulee of today, all feature in Donna Hay's "Modern Classics: Book 2". Jam drops, lamingtons, vanilla slice, apple pie, scones, sky-high sponges and more are redefined with modern ingredients, outlook and style. Get ready to bake and enjoy plenty of your old favourites and a few great new ones which are bound for the sweet treats hall of fame.

SAMPLE RECIPES (pictured) Copyright © by Donna Hay.


* 1 quantity basic sponge cake
* 3 cups (480g) icing (confectioner's) sugar
* ¾ cup (75g) cocoa powder
* ⅓ cup (80ml) boiling water
* 75g butter, melted
* dessicated coconut, to coat

Make 1 quantity basic sponge cake in an 18cm-square cake tin and cool on a wire rack. Cut into 6cm squares. Sift together the icing sugar and cocoa. Mix with the boiling water and melted butter. Using 2 forks to hold the sponge squares, dip in the chocolate icing and roll in desiccated coconut. Allow to set on a wire rack. Makes 9.


classic chocolate cake

* 300g dark chocolate, chopped
* 250g buttter
* 5 eggs
* ½ cup (110g) caster (superfine) sugar
* 1¼ cups (185g) plain (all-purpose) flour
* 1¼ teaspoons baking powder
* ¾ cup (90g) almond meal (ground almonds)

chocolate fudge icing

* 250g dark chocolate, chopped
* ½ cup (125ml) pouring (single) cream
* 70g butter, chopped

Preheat oven to 150°C (300°F). Place the chocolate and butter in a saucepan over low heat and stir until melted and smooth. Set aside.
Place the eggs and sugar in the bowl of an electric mixer and beat for 8–10 minutes or until pale and thick. Sift the flour and baking powder over the egg mixture. Add almond meal and gently fold through the chocolate mixture. Line the base of a 23cm-round cake tin with non-stick baking paper. Pour in the mixture and bake for 50 minutes or until cooked when tested with a skewer. Cool in the tin.
For the chocolate fudge icing, place the chocolate, cream and butter in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Remove and set aside to cool completely. Beat in an electric mixer until thick and fluffly. Spread icing on the cooled cake. Serves 10.
Release date NZ
September 26th, 2003
Country of Publication
2nd edition
HarperCollins Publishers (Australia) Pty Ltd
Product ID

Customer reviews

4.3 out of 5 stars Based on 3 Customer Ratings

5 star
4 star
3 star
2 star
1 star

Nobody has reviewed this product yet. You could be the first!

Write a Review

Marketplace listings

Have one to sell? Sell Yours Here
Price Condition Seller Details Buy Now
+ $7.50 courier
Used - Like New
Used but in perfect mint condition with all original manuals and packaging.
Seller Details
Sweetpeapb1 Ships from Auckland
Buy Now Buy Now

Marketplace items ship directly from the seller. Your payment will be made to Mighty Ape and you will be protected by the Mighty Ape Marketplace Safety Guarantee.

Help & options

  • If you think we've made a mistake or omitted details, please send us your feedback. Send Feedback
  • If you have a question or problem with this product, visit our Help section. Get Help
  • Seen a lower price for this product elsewhere? We'll do our best to beat it. Request a better price
Filed under...

Buy this and earn 179 Banana Points