Sunday, November 22, 2009

Cakes and more Cakes

Here are just a few things that have kept me busy during the week


Y x

Monday, November 16, 2009

The perfect flat cake

Baking a flat cake is not as simple as it sounds, over the years l have tried various tricks. Rotating the cake, using a flower nail, lowering the oven temperature and the list goes of tricks goes on. After scouring the internet l came across some DIY baking strips, and as you can see in the picture above they worked! Who would of thought something so simple could work so effectively. I'm not sure if this was a fluke or not but they also made the cakes rise to 4 inches in height.

Cut a piece of tin foil and Paper towel long enough to fit around your tin.

Fold the Paper Towel in half. Wet a clean sponge and squeeze the water onto the paper towel.

Fold Tin Foil over so it covers the Paper Towel and do the same to the other side

Wrap the tin foil around the tin and secure with string.


Y x

Friday, November 13, 2009

White Chocolate Blueberry Scones

I have always been intrigued with the idea of Lemonade Scones, I always make the traditional kind. But l had some cream in the fridge that needed to be used.

I love the simplicity of this recipe, the scones were prepared and baked in under 30 minutes. They are deliciously moist and even my son's ate them and they don't like berries, I highly recommend them and I think they would make the perfect morning or afternoon treat.


3 Cups of Self Raising Flour
250ml Lemonade
250ml Cream
I added a big handful of White Chocolate Chips and a small container of Blueberries.

Although l did find that l needed to add more flour as the mixture was very wet.

Heat oven to 220'
Just add all ingredients at the same time and mix until combined.
Divide mixture evenly, mine were the size of my palm.
On a baking tray place them next to one another, apparently this helps them rise.

Cook them for 15 minutes until lightly browned.


Y x

Monday, November 9, 2009

Christmas Cookies

Christmas Ball Cookies

With Christmas just around the corner and my husband away l thought l would practice some ideas for Christmas Gifts, in previous years l have always just bought Coopers teachers a gift but this year l thought l would make something more personal.

Once again l used a combination of Gingerbread and Vanilla Bean Cookies, I then found the cookie template online, you could even draw it freehand or buy the cutters. I drew the template onto heavy cardboard. After rolling the dough, place the template on top and cut around. This bit is a bit tedious, if you are planning on making a big batch l would definitely invest in a cookie cutter.

I place the fondant on while cookie is still warm, as the warmth helps the fondant stick. I then took my smallest flower cutter which was about 1.5cm and pressed it randomly around the cookie.

For the gold l used this edible old paint .

Enjoy and stay tuned for some more designs!

Y x

Thursday, November 5, 2009

A partridge in a pear tree

Well here is the finished product for my Christmas Cake, I decided to use a modern take on A Partridge in a Pear Tree.
I got the idea from this christmas card, but l wanted to try something new and use a ivory and grey colour theme. I really loved how this cake turned out, l don't usually do modern designs but l really love this. I'm all ready planing how my Christmas dessert buffet will work with this cake!


Y x

Tuesday, November 3, 2009

The race that stops the nation

Well today was Melbourne Cup and for all of you that don't know, Melbourne Cup is known as the horse race that stops the nation. It's run on the first Tuesday of November and for everyone that lives in Melbourne it means a 4 day long weekend ( if you work for a generous company)

Crowds flock to the races and the Flemington grandstand are usually packed to maximum capacity. This year they had over 100,000 people. The atmosphere is similar to that of a large party with champagne flowing, racetrack fashions and ladies with huge hats. I highly recommend going if you can!

But for me l celebrated it with a BBQ at our house with some dear friends, it was a bit of a last minute affair so l quickly whipped up my classic vanilla cupcakes with buttercream icing. I decorated the cupcakes with some lucky (unfortunately unlucky for some) horseshoes which were made out of fondant.

Here is a snapshot from our BBQ, they all had jockey hats on (back to front apparently it's cooler). Cooper was the lucky one and won our sweep, he was so excited with his $40.00 win as was I. His parents on the other hand won nothing, oh well better luck next year.


Y x

Sunday, November 1, 2009

A way to a man's heart...

Unfortunelty l married a man who is not fussed with food, don't get me wrong he loves a good meal but would be quite happy with fish fingers and frozen peas. He sounds quite ideal doesn't he? but there is no way l could win him over with a nice meal or a delicious dessert.

But my brothers on the other hand are easily lead by food! My brothers are spending the weekend installing my mum's new kitchen, and after they have worked all weekend this is probably not something they want to be doing.

So trying to brighten their moods l made them some Banana and Chocolate Muffins for their morning tea. After reading all of these great reviews on Epicurious l just had to give them a try, everyone was right they were delicious but they stuck the wrappers which is a big pet peeve of mine. But l was the only to notice this and the tradies didn't mind at all :-)

  • 1 1/2 cups all purpose flour
  • 2/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup mashed ripe bananas (about 2 large)
  • 1 large egg
  • 1/2 cup unsalted butter, melted
  • 1/4 cup milk
  • 3/4 cup semisweet chocolate chips

Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with foil muffin liners. Mix flour, sugar, baking powder and salt in large bowl. Mix mashed bananas, egg, melted butter and milk in medium bowl. Stir banana mixture into dry ingredients just until blended (do not overmix). Stir in chocolate chips.

Divide batter among prepared muffin cups, filling each about 3/4 full. Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes. Transfer muffins to rack; cool.