Wednesday, December 31, 2008
Thursday, December 18, 2008
Sunday, December 14, 2008
Choc Mint Cheesecake
250 grams Nice biscuits
2 Tablespoons cocoa
90 grams margarine (melted)
Crush biscuits finely, add cocoa, mix well. Stir in melted butter. Press mixture on to the base and sides of a 9" spring form cake tin. Refrigerate.
500 grams Philadelphia cream cheese (room temperature)
2/3 cup white sugar
2 teaspoons vanilla extract
1 Tablespoon water
1 block Peppermint chocolate ( I use Nestle Club Peppermint Dark Chocolate)
2/3 cup white sugar
2 teaspoons gelatin
2 cups thickened cream (whipped)
1 Tablespoon water (extra)
Beat cream cheese, sugar and vanilla until smooth.
Sprinkle gelatin over water in a small dish. Place dish into a a larger dish, and pour hot water into larger dish. Stir gelatin until dissolved. Once dissolved remove from hot water bath, and let cool. Add to cream cheese mixture, beat well.
Fold in whipped cream.
Spoon mixture into base.
Place chocolate and extra water into a heat proof bowl (one that is bigger than a small saucepan). Place a small sauce pan onto stove, put about 2cm of water in, and boil. Once boiled turn down to low, and place bowl on top. Stir chocolate until melted, remove from stove and cool slightly.
Spoon chocolate mixture over cream cheese mixture, and swirl mixture with a spoon.
Refrigerate for 2-3 hours.
As I love peppermint, I added about 4 Tablespoons of Creme De Menthe into the cream cheese mixture, Yum Yum.
Even if your not a fan of dark choclate, please use the one specified.
Saturday, December 6, 2008
Monday, December 1, 2008
The completed cake
Toy sack & bear
The only thing not edible was the curling ribbon. I am so happy with the finished cake. I ended up using 2kg of RTR icing, and 1/2 a kilo of modelling paste.
I already have 1 order!
Sunday, November 16, 2008
Friday, November 14, 2008
So I coloured some RTR icing, rolled it out, got out my cutters and set to work. I managed to get all of the decorations cut out by Tuesday afternoon, they were quite easy to do. I made the cupcakes yesterday morning, iced and decorated yesterday afternoon, and they were collected this morning.
Thursday, November 6, 2008
Wednesday, November 5, 2008
This photo was taken the night before his 1st birthday. I love it.
Sunday, November 2, 2008
Harrison just after he attacked the cake
The lion cake, Choc mudcake, w/ vienna buttercream icing & RTR icing face.
The kids at the party
Elijah, Kaileb, Harrison, Keenan, Reaghan, Isabel & Aidan
The big stack of presents. he was one spoilt boy!
Saturday, September 20, 2008
Sunday, September 7, 2008
Who would have thought getting a 10 month old to hold cardboard letters, whilst I took some photo's would be so hard. All Harrison wanted to do was eat the letters, he ended up with dark blue dye all over his mouth. I didn't get as many photo's as I would have liked, but they turned out ok.
Adam has been at work since 9pm last night (he also worked all day yesterday), and only just walked in the door, so probably not the day he had expected. We are off to my parents house for dinner later on. I have made lemon meringue cupcakes, will post the recipe later on.
On other news, Harrison has ditched his dummy. He now clamps his mouth shut at the site of it. After 2 days of bad sleeps, he is now back to normal. : )
Thursday, September 4, 2008
Tuesday, August 26, 2008
Thursday, August 14, 2008
Easy Chocolate Cupcakes
Original recipe from Baking Bites Blog
Makes 24 standard size cupcakes, or 60 mini size cupcakes
3/4 cup cocoa powder
1 1/2 cups plain flour
1 1/2 cups caster sugar
1 1/2 teaspoons bi-carb soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup water
3/4 cup buttermilk
1/3 cup vegetable oil
2 teaspoons vanilla extract
1. Preheat oven to 180 degrees Celsius (170 degrees Celsius fan-forced). Line trays with cupcake papers
2. In a large bowl whisk cocoa, flour, sugar, soda, baking powder and salt thoroughly.
3. In a medium bowl whisk together eggs, water, buttermilk, oil and vanilla.
4. Whisk wet mix, into dry mix until all of the ingredients are combined with no flour streaks.
5. Fill cupcake papers 3/4 full with mixture.
6. Bake for 11 minutes (mini), 15 minutes (standard), or until a skewer comes out clean.
7. Remove cupcakes from pan, and cool on a wire rack. Once cool they are ready to ice.
Chocolate Vienna Butter Cream
Recipe from the Women's Weekly Children's Birthday Cake Book
125 grams margarine
1 1/2 cups sifted icing sugar
2 Tablespoons milk
Beat margarine until light & creamy, add in half of the icing sugar, continue to mix until fully incorporated. Add half the milk, followed by the remaining icing sugar, beat until mixed. (sometimes you need the rest of the milk, sometimes you don't). Mixture should be smooth and easy to spread with a spatula.
Wednesday, August 13, 2008
Adam (& Harrison) have been inviting their mate Mick, and Adam's Dad Steve over for a boys night. They watch TV (Wipeout & Two & a Half Men), eat pizza & drink beer (Harrison doesn't).
Well last Tuesday, my class was cancelled, so I stayed home, so I decided to make my own pizza. The boys aren't very adventurous with their pizza, and I was asked to make Hawaiian. Easy.
2 tablespoons olive oil
1 teaspoon salt
300 grams / 2 cups plain flour
75 grams / 1/2 cup wholemeal plain flour
1 1/2 teaspoons dried yeast
1. Add ingredients in order they are listed to bread maker pan.
2. Set to pizza dough (50 minute)
3. Scrape down sides of pan after approx 10 minutes.
4. Let it do its thing.
5. Once the bread maker has finished, take dough out of pan, and roll out on a lined tray. (I used a biscuit tray)
2 Tablespoons tomato paste
2 Tablespoons BBQ sauce
1. Mix together the paste and sauce. Spread over pizza base.
2. Sprinkle a small amount of cheese over.
3. Cover with Ham, then pineapple, then cover with cheese.
4. Place in oven, and cook for 20 minutes at 200 degrees Celsius.
5. Slice & eat.
Five Minute Chocolate Cake
Original recipe from Dizzy Dee's Blog
4 Tablespoons cake flour
4 tablespoons caster sugar
2 Tablespoons cocoa
3 Tablespoons milk
3 Tablespoons vegetable oil
1. Put all ingredients into mug, stir.
2. Place mug into microwave, cook for 3 minutes on high.
3. Tip mug upside down an shake slightly above bowl, cake will fall out.
4. Add some icecream and eat!
Ingredients mixedCake just out of the microwave Ready to eat
The result is not like a normal cake, but quite gluggy and dense. More like a pudding. Definately needed ice-cream. Not something I would make for guests, but if I was needing a quick chocolate fix, is worth the effort.
Tuesday, August 12, 2008
Makes 12 standard + 12 mini cupcakes
1 1/3 cups Self Raising Flour
3 grams Bi-Carb Soda
7 grams Cinnamon
2/3 cup vegetable oil
170 grams brown sugar
1 2/3 cups grated carrot (firmly packed)
2/3 cup walnuts (chopped)
1/3 cup raisins (or sultanas)
zest of 1 orange
zest of 1 lemon
1. Preheat oven to 180 degrees Celsius (170 degrees Celsius fan-forced), Line trays with cupcake papers.
2. Sift together flour, soda & cinnamon.
3. In mixer bowl, beat the oil, sugar and eggs, on medium speed. Beat for about 5 minutes or until thick and creamy.
4. Add the carrot, walnuts, raisins and zest. Beat on low speed until combined.
5. Add the flour mixture and beat until thoroughly combined; do not over beat as the mixture will toughen.
6. Spoon mixture into cupcake papers, filling each about 3/4 full. Bake until a skewer inserted comes out clean, (mini cupcakes approx 12 minutes, standard cupcakes approx 20 minutes). 7.Remove cupcakes from the trays immediately and cool on a wire rack. Wait until completely cool before icing. Cream Cheese Frosting Ingredients 50 grams margarine
125 grams cream cheese
1 teaspoon vanilla extract
2 cups icing sugar (sifted)
Method Beat margarine, cream cheese and vanilla for a couple of minutes until softened and creamy, add 1/2 the icing sugar, and beat until light and fluffy. Gradually add remaining icing sugar and beat until the mixture is light and fluffy and of a spreadable consistancy.
Sunday, August 10, 2008
Ever few months they have a challenge called a Designer Quest. Each participating entrant purchases a pack of beads (there is 2 to choose from) from a set supplier (different each time), and everyone has to design and make something of their choice (can be anything jewellery, wind chime, napkin ring, bag dangle etc). I haven't entered in quite a while, as other things have been a priority, but this month I really liked the beads, so I made the time to enter.
This months host was Alchemy & Ice, gorgeous online supplier of beads & findings. And this was what I started with. Beads. And this is what I came up with. Quite simple, but I love it.
Saturday, August 9, 2008
Cover a cake board
Make royal icing
Make modelling paste
Make rose centres
Empty our wallets
Homework for next week:-
Bring in a batch of royal icing
Make 6 rose centres (3 x white, 3 x coloured)
Make cornflour bag
I so hope this class gets a bit more exciting, as all of the above was pretty self explanatory. The teacher likes pre-made icing and paste : (
1/3 of the way through the star piping
The piping is finished : )
The finished cake
Cake - Butter cake
Frosting - Vienna Butter Cream
Spikes - Pastillage
Eyes & Toes - Dark Choc Chips
Ground Cover - Toasted Shredded Coconut
Monday, August 4, 2008
Wednesday, July 30, 2008
I have wanted one for ages, and have been tossing up which one to buy. I have decided on this one, as it has a bigger motor, and comes with extra attachments. I shopped around and got a good price from a catering supplier in Erina, and they do free delivery. Double Yay! It will make cakes and icing so much easier. As my poor little hand held mixer cops a hiding!
The manager of the store thinks she may be able to get it to me by Friday, but if not Monday.
It was sorta scary spending so much money on one thing, Adam buys expensive things all the time, so I thought why not. And my tax cheque paid for it, well nearly all of it anyway.
I will take a photo of it set up when it arrives.
Ooh what to make first?
Friday, July 25, 2008
So anyway, this is the final result.It was a good learning cake, although I probably should have chosen something a bit simpler. It has quite a few mistakes, but overall I am happy with the result.
3/4 cup shredded coconut
2 1/3 cups plain flour
1/4 teaspoon salt
2 teaspoons baking powder
3 egg whites, extra
200g softened unsalted butter (I used margarine)
1 3/4 cups caster sugar
1 Tablespoon vanilla extract
1 cup coconut milkMethod
Preheat oven to 170 degrees Celsius, Line two 12-hole trays with cupcake papers.
Using a food processor, process the coconut until very fine. Add coconut to a bowl with sifted flour, salt and baking powder. Mix until combined.
In a separate bowl combine eggs and egg whites. Do not beat.
In another bowl, cream the butter for 1-2 minutes. Add the caster sugar a third at a time, beating for 2 minutes after each addition. After the last addition, beat until mixture is light and fluffy and the sugar has almost dissolved.
Add the eggs a quarter at a time, beating for 1 minute after each addition or until the mixture is light and fluffy. Add the vanilla extract and beat until combined.
Add a third of the flour mixture and beat on low speed until combined. Add half the coconut milk and beat until combined. Repeat this process. Add the remaining third of the flour mixture and beat until thoroughly combined; do not over-beat as this will toughen the mixture.
Spoon into cupcake papers, filling each about 3/4 full. Bake for 18 minutes or until a fine skewer inserted comes out clean. Remove cupcakes from the trays immediately and cool on a wire rack for 30 minutes before frosting.
Then I cut a sliver of the piece I cut out, and placed in on top of the jam.Then they were ready to ice. I had no idea what to have for the blue, so I decided to tint the icing blue.
Coconut Butter Cream Frosting
188 grams butter, room temperature (I used margarine)
1/4 cup milk
1 teaspoon vanilla
2 cups icing sugar
1 cup shredded coconut
blue food colouring
Beat butter, scrape bowl.
Add the sifted icing sugar, beat, then add milk and vanilla.
Beat until smooth.
Add colouring, in small amounts, till you reach the desired colour.
Add coconut and mix until combined.
These are my new favourite (non-chocolate) cupcake. they are so yummy.