Caramel Bisscake Wagon Wheels                                


  • Bake some 7cm round biscuits.
  • Join two biscuits, both top sides facing in, using Crella Caramel.
  • Press biscuits together until the caramel starts to squeeze out the sides.
  • Using your finger or spatula, cover the edges with caramel. 

 NB: Put some of the these unfinished bisscakes to one side for use in a

   different cake.


        Submerge into chocolate to coat the entire bisscake.

  • Using a soft bristled brush, remove the excess chocolate.
  • Set aside for the chocolate to set.


The caramel will slowly transfer moisture to the Wagon Wheel.

This will keep them fresh and soft for a long time.

You can wrap them in aluminium foil or cellophane bags so they last even longer.

The more caramel you put in the centre, the softer the bisscake wagon wheels will become, and stay that way longer.

If you refrigerate them it will increase their shelf life considerably.


  • Using the bisscake that you put aside.
  • Roll them in some coconut to cover the caramel around the edges.
  • Now you can coat the top in chocolate or fondant and give them a touch of decoration.
  • For a children’s party, make them smaller and roll in 100’s & 1000’s. 

Caramel Cutouts                                              


Ideal for decorating pies, mousse, cakes etc.


Preparation time: 5 minutes

Special equipment: small shaped cutters


3tsp (10g sachet) gelatin

75ml boiling water

100g Crella Caramel Spread


-          Use a fork to whisk and dissolve gelatin in boiling water.


-          Place the Crella Caramel Spread in a mixing bowl and whisk in gelatin.


-          Pour the warm Crella mix onto a flat tray and leave to set in the refrigerator.


-          Use small shaped cutters to make cutout decorations.


Crella Ice Cream                                           


Preparation time: 10 minutes


600ml thickened cream

3 tsp (10g sachet) gelatine

75ml boiling water

900g Crella Coffee Spread

1 cup nuts, roughly chopped


  • Beat cream until soft peaks have formed. 
  • Use a fork to whisk and dissolve gelatin in boiling water. 
  • Beat the gelatin, Crella Spread and nuts through the cream. 
  • Freeze in an airtight container.



Crella Cheesecake                                     


Preparation time: 20 minutes

Equipment: 22cm springform pan


200g butter, melted

250g sweet plain biscuits, crushed

450g Crella Coffee Spread

250g cream cheese

a 1/2 cup thickened cream

3tsp (10g) powdered gelatin

75ml boiling water

50g dark chocolate, grated


-         Grease the base of the springform pan with a little melted butter. Mix the remaining butter with crushed biscuits and press into the base of the pan. Refrigerate until firm.

 -        Beat together The Crella Coffee Spread, cream cheese and cream in a mixing bowl.

       -        Use a fork to whisk and dissolve gelatin in boiling water.

       -        Beat the dissolved gelatin into the cream cheese mixture.

       -        Pour the cheesecake mixture over the biscuit base and refrigerate until firm.

       -        When ready, release the springform pan and decorate the top of the cheesecake with chocolate.




Add a spoonful of Crella Caramel to your coffee
 for continental twist. 

   Vanilla & Caramel Slice


-      Prepare a vanilla slice as usual


-         Prepare some caramel. The same as the mix for caramel slice.        


-          Add a layer of this mix on top of the vanilla custard.


-          If you use 3 layers of pastry, put the caramel on the second layer.


-          Then simply continue as usual.





Continental Tortes


-           Bake a sponge. (A continental sponge is preferable.)                                   

-           Bake a sheet of puff pastry the same size and shape as the sponge, till it is well done.

-         Cut the sponge into three layers.

-         On the pastry spread or pipe on a layer of Crella Caramel.

-         Add walnut pieces or similar nuts to it.

-         Some people like to add pieces of pineapple, instead of nuts.

-         Put the first layer of sponge over the filling.

-         Spray the sponge with liquor syrup.

-         Put a layer of fresh or custard cream over the sponge, add a few pieces of fruit (such as strawberries or peaches) on the cream.

-          Add the second layer of sponge, spray some liquor syrup.

-          Add caramel to it or any cream or combination of both.

-         Top with the last of the sponge.

-          Decorate using some caramel.

Handy Hints: If you are making tortes that you intend to freeze, Crella Caramel is the perfect choice. It is freeze and thaw stable.






Caramel Buns                               


-      Use some Crella Caramel to fill the buns
       before or after baking.





   Caramel Scones


-      Cut previously baked scones in half and
       add Crella Caramel to the centre to rejoin.





Caramel Bisscake Kiss       



-           Make 4 centimetre round biscuit.

-           Add a rosette of Crella Caramel.

-           Coat the entire Kiss with fondant or chocolate you can add a piece of walnut, cherry or similar on top of the caramel or chocolate.




Caramel Lamingtons                       


-           Simply cut and fill the lamington with Crella Caramel.


Caramel Eclairs - Puffs - Profiteroles    


  • Take a profiterole, éclair or puff and fill it with Crella Caramel.
  • Or use some cream and caramel or some mix
  • Coat or decorate as usual
  • For small profiteroles, use a thin tube to fill them without cutting them.
  • Coat them entirely in chocolate. This will be a delighful bon bon, especially if you use some liquor in the caramel.



Caramel Meringue Pie


Preparation time: 5 minutes

Cooking time: 15-35 minutes


18cm sweet flan or pie case

250g Crella Butterscotch Spread

1 cup nuts, crushed

3 eggs whites

┬╝ cup caster sugar

 -           Preheat oven 200 oC. If using unbaked pie case, bake blind for about 20 minutes before filling.

 -           Mix the Crella Butterscotch Spread with nuts and spoon over the base of the pie case.

 -           Beat egg whites until soft peaks form, continue to beat while slowly adding the sugar until the meringue mix is stiff.

 -           Spoon meringue over pie and bake for about 15 minutes or until lightly golden.

Caramel and Pineapple Slice


Preparation time: 20 minutes

Equipment: 18 x 28cm lamington pan


150g melted butter

250g chocolate biscuits, crushed

450g Crella Butterscotch Spread

› cup glace pineapple, finely chopped

1 cup desiccated coconut

2 tbsp rum (optional)

150g dark chocolate

20g copha

        -           Line the lamington pan with foil.

  -           In a mixing bowl combine the butter and biscuits together. Press the mixture into the pan and refrigerate until firm.

        -           Combine Crella Spread with the pineapple, coconut and rum in a mixing bowl, press the mixture on top of the
               biscuit base.

       -           Melt the chocolate and the copha together and pour evenly over the slice.

       -           Refrigerate until firm.


German Delight


  • Using the same puff pastry as you would for vanilla slice.
  • Bake 4 x 20cm disks, of the pastry. (Bake well)
  • Take the first disk and spread Crella Caramel over the total area by spreading or piping it.
  • Sprinkle on some crushed walnut pieces.
  • Top this with the next disk.
  • Cover this disk in caramel, fresh cream, or combination of the two.
  • Add the next disk to the top. Continue to cover this disk in caramel and more walnuts if you wish, then top off with the last disk.
  • Use a palette knife to fill in the edges and the top with a thin layer of caramel.
  • Decorate the top with cream, chocolate, apricot jam or fondant.
  • Do not forget to use some caramel when decorating.
  • Cover the edges with some crushed or ground walnuts or crushed puff pastry.
  • You could cover the whole cake with it instead.
  • You can make this cake with almonds or hazelnuts instead.


Small Tart