tag:blogger.com,1999:blog-27897956645112626792024-03-14T12:16:17.972+10:00Weekend MummyAn arts marketer by day and a Mum/baker by night.Weekend Mummyhttp://www.blogger.com/profile/17471060989288162359noreply@blogger.comBlogger131125tag:blogger.com,1999:blog-2789795664511262679.post-69472167906874970982014-09-09T09:03:00.003+10:002014-09-09T09:03:59.958+10:00I keep going back to the classics<!--[if gte mso 9]><xml>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">It's hard not to love a classic. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I am a recipe follower, I generally know what I’m doing and
the steps to take, but I like to refer to the recipe to make sure my measurements
are correct and I’m on track. I do find that when I’m baking a classic, it’s
good to stick to the recipe – mainly because everyone knows the cake, knows the
flavour, and are harsh critics. You stuff up a classic cake, and you’re out…
well, maybe not out, but I imagine your reputation would take a little hit.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">One classic that I make regularly, and still follow the
recipe for, is carrot cake. It is delicious and I reckon it’s the best recipe
around for carrot cake. I don’t add sultanas or nuts to the cake, just keep it
simple. The cream cheese icing is essential! And getting the balance of
sweetness is very important. </span></span></div>
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<a name='more'></a><span style="font-size: small;"> </span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I have posted<a href="http://weekend-mummy.blogspot.com.au/2011/10/cake-for-fathers-day.html" target="_blank"> this recipe</a> a few times on this blog, but I’ve
started making this cake as a layer cake, so split the mixture into two tins,
bake, then repeat to give me 4 layers. You’ll also have to double the icing
mixture if doing this. Enjoy. </span></span></div>
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<br />Weekend Mummyhttp://www.blogger.com/profile/17471060989288162359noreply@blogger.com0tag:blogger.com,1999:blog-2789795664511262679.post-5484997347820930332014-08-26T07:55:00.000+10:002014-08-26T07:55:24.684+10:00Winter's not quiet over yet<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">There are so many delicious things people usually save for Winter. Thick, hearty casseroles, rich saucy dishes, sticky caramelized puddings! So so many mouth watering delights. One dessert I usually save for Winter is apple pie. I have no idea why though, as it is so good hot or cold. I really should make it more, as it seems simple, but you can create so many varieties of the simple apple pie. Like infusing the stewed apples with cinnamon, or other spices, or adding other fruits - not just sultanas, I like to mix pear in with the apples sometimes. I also sometimes </span></span><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">caramelized</span></span> the apples and make a type of toffee apple pie. This time though I have gone traditionally. I made a super crumbly shortcrust pastry, lined it in a tall pan, added heaps of apples and served it with cream and custard. There were no complaints (actually very few words as it was hard to focus on anything but eating it).</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I recommend trying a few varieties of apple pie, and seeing how to turn it into a summer favourite also. Possibly a tart or turnover style pie instead of the warm high pie. Enjoy!</span></span><br />
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<span style="font-size: large;"><b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Traditionally high top apple pie</span></b></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Sweet Shortcrust pastry</b><br />2 cups plain flour<br />150g chilled butter, cut into cubs<br />Pinch salt<br />1/2 cup icing sugar<br />1 x egg yolk<br />Iced water</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />I find it really easy to make shortcrust pastry in the food processor. Firstly add flour, icing sugar, butter and salt to the food processor and blend until it resembles a fine breadcrumb. Next add the egg yolk and pulse until combined. Finally, with the processor running, add a tablespoon of icy water at a time until the pastry comes together and forms a ball. Remove from the processor. Keep 1/3 for the top and roll the remaining 2/3 to about 1cm thickness and line into a greased small cake tin or pie tin. Cover and pop into the fridge to rest for about an hour. When ready, blind bake the pastry cases in a moderate oven (about 180 C) for about 20 - 25 minutes. Set aside to completely cool. Roll out the remaining 1/3 of the pastry for the top of the pie.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Apple Filling</b><br />6 - 8 green apples, peeled, hulled and cut into segments</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/4 caster sugar</span></span><br />
2 tbs water<br />
2 tsp vanilla extract<br />
1 tsp cinnamon<br />
1 x egg yolk <br />
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In a saucepan over a medium heat, stew apples until then are soft (but not completely broken down). Stir occasionally. When ready, remove from heat and allow to cool then spoon into the tin. Roll the top on, crimp the sides to seal and make a small slit in the middle (to let steam come out). Whisk the egg yolk slightly and brush the top of the pie. Pop into an 180C oven until the top of the pie golden - about 25 - 30 minutes. When ready, serve warm with whipped cream and custard.<br />
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<br />Weekend Mummyhttp://www.blogger.com/profile/17471060989288162359noreply@blogger.com0tag:blogger.com,1999:blog-2789795664511262679.post-75714980020135477392014-08-17T20:34:00.002+10:002014-08-17T20:34:25.013+10:00Sunday food traditions<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Do you have a special Sunday food tradition? My Mum use to tell me how her family use to have a big roast for Sunday lunch. The family would all get together and enjoy a big meal each Sunday. My Dad also told stories of how when he came over for dinner my grandfather would stand on the table trying to squat the tiny moths and that no one else at the table would flinch or think it was weird. I like to imagine he even did this at the big Sunday lunches.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">We didn't have these kinds of traditions growing up, but we did have food legends. Like my Mum's chicken lasagne, which was so rich that we could only eat it once a year for fear of heart failure. And always having bread with dinner, which I would make a sandwich with using anything on my plate - you bet, I double carbed, bread and potato!!</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I would like to think I could start some food traditions with my son. One that I think should be pretty doable is a big meal, possibly even a roast, on Sundays. Tonight I made a roast chicken with potatoes, mustard beans and an Italian bread/curton thing. It was delicious. Then to follow, these lemon and lime tarts. Enjoy!</span></span><br />
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<a name='more'></a><b><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">Lemon and Lime Tarts</span></span></span></b><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Sweet Shortcrust Pastry</b></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 cups plain flour<br />1/4 cup icing sugar<br />150g butter, chilled<br />pinch salt<br />1 x egg yolk<br />2 -4 tbs chilled water</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Add flour, icing sugar, butter and salt to the food processor and blend until it resembles a fine breadcrumb. Next add the egg yolk and pulse until combined. Finally, with the processor running, add a tablespoon of icy water at a time until the pastry comes together and forms a ball. Remove from the processor and roll out to about 1cm thick and line in a greased muffin tray. Cover and pop into the fridge to rest for about an hour. When ready, blind bake the pastry cases in a moderate oven (about 180 C) for about 20 - 25 minutes. Set aside to completely cool.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /><b>Lemon and lime curd</b></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 cup fresh lemon juice</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 cup fresh lime juice</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">110g caster sugar<br />4 eggs, at room temperature, lightly whisked<br />100g butter, chopped</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Whisk together the lemon juice, lime juice, sugar and egg in a medium saucepan, place over a low heat and stir. Add the butter. Continue to stir until mixture thickens (about 8 minutes). Spoon into the pastry cases and pop in the fridge to set.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Meringue</b><br />3 egg whites, at room temperature<br />Pinch of salt<br />115g caster sugar, extra</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />Using an electric beater, whisk egg whites and salt to soft peaks. With the beater still going, sprinkle over the sugar. Continue beating until mixture is smooth and glossy. Spoon into a piping bag and pipe on top of the curb. Using a blow torch, scorch the top of the meringue. Serve with whipped cream. </span></span><br />
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<br />Weekend Mummyhttp://www.blogger.com/profile/17471060989288162359noreply@blogger.com0tag:blogger.com,1999:blog-2789795664511262679.post-24266723001740039582014-08-16T09:29:00.001+10:002014-08-16T09:29:09.509+10:00Julia will always make you bake!<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Before we uploaded all my DVDs onto a computer connected to the TV, I had all my DVDs on display and filed them by my own categories. The unique way I categorise my DVDs was by mood. I have my horrible girly movies that I know I like to watch when I'm sick or home alone and feel like a lazy afternoon. I have some comedies. Then I have serious DVDs, ones which one might need to think about or focus on while watching. I also have an area for my son's movies, which are mostly Pixar and Disney movies. I think I need one more category - baking! There is one DVD, that every time I watch it, I feel the need to scroll through my cookbooks looking for recipes and bake something semi-elaborate. This movie is <i>Julia & Julie</i>. I love it! I have watched it too many times and it's at the top of my girly section, as I watch it more often than any of the others.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I recently watched it when I had a day off. I think I only got half way through before I jumped into the kitchen and made these Chocolate Rum Custard Tarts. Which was good, because then I had a delicious treat to finish the movie with. Enjoy.</span></span><br />
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<a name='more'></a><span style="font-size: large;"><b>Chocolate Rum Custard Tarts</b></span><br />
<b><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Sweet Shortcrust pastry</span></span></b><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 cups plain flour</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">150g chilled butter, cut into cubs</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Pinch salt</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 cup icing sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 x egg yolk</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Iced water</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I find it really easy to make shortcrust pastry in the food processor. Firstly add flour, icing sugar, butter and salt to the food processor and blend until it resembles a fine breadcrumb. Next add the egg yolk and pulse until combined. Finally, with the processor running, add a tablespoon of icy water at a time until the pastry comes together and forms a ball. Remove from the processor and roll out to about 1cm thick and line in a greased muffin tray. Cover and pop into the fridge to rest for about an hour. When ready, blind bake the pastry cases in a moderate oven (about 180 C) for about 20 - 25 minutes. Set aside to completely cool.</span></span><br />
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<b><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Chocolate Custard Rum</span></span></b><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 cup coffee</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 1/2 tb gelatin powder </span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 tsp vanilla extract</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">5 eggs, yolk and white separated </span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 cup caster sugar, plus another tbs for egg whites</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 tsp corn flour </span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 1/2 cups milk</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">85g dark chocolate, melted</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">pinch of salt</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 tbs rum</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">250ml thickened cream</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Combine the coffee and vanilla then sprinkle the gelatin over the top and gently whisk to combine. Leave to the side to start your chocolate custard. </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Beat the 5 egg yolks until pale and creamy, then add sugar and corn flour and continue beating until thick and a ribbon forms when you hold the whisk above the mixture. Combine the milk and melted chocolate and while the beaters are on a low setting, drizzle the milk into the egg mixture until combined. Pour into a saucepan over a medium heat. Stir with wooden spoon until mixture thickens just enough to coat the back of the spoon. Remove from heat and immediately add the coffee mixture. Whisk until combined.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In a clean bowl, whisk the 5 egg whites and salt until soft peaks form. Sprinkle the sugar on top and continue beating until egg whites form stiff peaks. Fold into the warm chocolate custard mixture.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Finally, whip the cream then fold in the rum. Fold into custard mixture. Pipe or spoon mixture into pastry cases and pop into the fridge to set. Grate some dark chocolate over the top just before serving to finish.</span></span><br />
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<br />Weekend Mummyhttp://www.blogger.com/profile/17471060989288162359noreply@blogger.com0tag:blogger.com,1999:blog-2789795664511262679.post-80036750512663467232014-08-14T22:30:00.000+10:002014-08-14T22:30:03.812+10:00Too much chocolate in the house!!<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">There are two events each year that fill my house with a tempting chocolate haze. The first is Easter. That darn Bunny over does it every year. This year we didn't crack open the final egg until only about a week ago (I was hiding it so we didn't eat it, but my 5 year old can smell out treats. When he found it he just declared he was eating it - who can argue with that??). The second event, for those who partake (and we do every year) is the Ekka!! - aka the Royal Queensland Exhibition.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">STRAWBERRY SUNDAES!!!!!</td></tr>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">The most popular treat at the Ekka are the Strawberry Sundaes. It's a tradition to consume at least one of these during your visit. Which is probably why many Brisbane baking bloggers are posting delicious strawberry inspired recipes right now. But not I! As mentioned, this event unintentionally fills my house with chocolate and I need to get rid of it.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Here's some snaps of my boy at the Ekka this year:</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">It's
much safer for me not to have chocolate in the house, as I will indulge
and I find it hard to stop. The bargaining runs through my head -
you'll go for a walk tomorrow, you'll get up early and go on the
exercise bike. But I really should know myself better than that, as my
alarm will go off early the next morning and I will find it too hard to
get out of bed and just tell myself I accept getting fat.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<a href="http://2.bp.blogspot.com/-crkQgRQLpFA/U-yqX_6MJxI/AAAAAAAABpg/QzlWKHr8pOg/s1600/IMG_1905.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-crkQgRQLpFA/U-yqX_6MJxI/AAAAAAAABpg/QzlWKHr8pOg/s1600/IMG_1905.JPG" height="200" width="150" /></a><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">This year, I was good. I bought my partner a Bertie Bettle bag, my son a Ninja bag (only toys, no chocolate - before you judge, he picked it over anything with sweets or chocolate, so yay!!) and I bought a caramello bag that was SUPPOSED to go to my brother and his fiance... that didn't happen (sorry Nadia, I promise to make it up to you). THEN to make matters worse, my parents went the following day and bought us a huge Cadbury chocolate bag. Disaster! Now we had copious amounts of chocolate in the house, all small enough to be able to talk yourself into having a few choc-snacks.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">To overcome this, I have crushed a heap of them up, sprinkled them over some baking, and will be taking them into work to give those around me a sugar high! Happy Friday everyone ;-).</span></span><br />
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<a name='more'></a><span style="font-size: large;"><b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Caramello Chocolate Slice</span></b></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">250g butter, melted</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 cup caster sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 cup brown sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3/4 cup cocoa powder </span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4 eggs</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tsp vanilla extract </span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 1/4 plain flour</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">pinch salt</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">5 caramello koalas, cut into pieces </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Grease a square baking pan and line with baking paper. Turn the oven to 160 C.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Stir the sugars with the cocoa then add warm melted butter. Combine and make sure there are no lumps. Using a hand whisk (or wooden spoon if you don't have a hand whisk), stir in the eggs, one at a time, followed by the vanilla. Finally sift in the flour and salt and whisk until just combined.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Pour the mixture into the tin and sprinkle the top with the caramello pieces. Pop in the oven and bake for about 40 - 50 minutes. You know it's ready when you insert a knife or skewer into the centre and it comes out with some mixture still on it (you don't want it to be too wet though).</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Leave to cool before cutting into bite sized pieces. If your mixture is too gooey at first, pop it in the fridge for a few hours or overnight. When you bring out later to eat you will have the richest slice and it will be more like a brownie than a slice.</span></span><br />
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<br />Weekend Mummyhttp://www.blogger.com/profile/17471060989288162359noreply@blogger.com0tag:blogger.com,1999:blog-2789795664511262679.post-31505304562418154402014-07-29T22:49:00.001+10:002014-07-29T22:49:40.224+10:00It's fete time!<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I moved into my house about 7 years ago. I love the area - the trees lining the street, the park across the road, the family atmosphere. But a little secret gem, which many people new to the area don't know about is the local school fete. Before I even moved in, the Fete Queen (also known as my mother) raved about it, especially the jams, chutneys and sweets. One store she neglected to mention was the cake store. </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I agreed to go with Mum a few months after moving in. I was pretty impressed. There were rides, stores, second hand stuff, but what I was really excited about was the cake store. It seemed like hundreds of cakes of various flavours and styles, all super cheap. I was sold, best fete ever.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">When my son was enrolled and accepted into the school, I desperately wanted to be involved in the cake store. When I say desperately, I didn't actually go to any Parent & Friends Meetings or actively search out any information... I just waited to see when the newsletter started mentioning the fete or someone emailed. The request for help came and I responded with a little too much confidence. I wanted them to know I was there to help, to make cakes and that I could do some decorating. Some how I over sold myself and became the cake consultant, offering advice on icing and fondants and was being allocated the "hard cakes" to bake. In the end I was listed to bake 2 chocolate mud cakes, 8 red velvet cakes, 2 hummingbird cakes and the raffle cake - a carnival cake. Phew!</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://1.bp.blogspot.com/-CMJn9LAB8L4/U9eOGdIycgI/AAAAAAAABkU/KEgtv8zE0XE/s1600/IMG_3765.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-CMJn9LAB8L4/U9eOGdIycgI/AAAAAAAABkU/KEgtv8zE0XE/s1600/IMG_3765.JPG" height="300" width="400" /></a> <a href="http://3.bp.blogspot.com/-IJyOnLh1S3k/U9eL1vR-saI/AAAAAAAABkA/KLKxsz2hyOk/s1600/IMG_3764.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-IJyOnLh1S3k/U9eL1vR-saI/AAAAAAAABkA/KLKxsz2hyOk/s1600/IMG_3764.JPG" height="300" width="400" /></a></span></span></div>
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<a name='more'></a><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I initially intended on using buttercream to decorate my carnival cake, however the more I researched a cake design, the more I knew I had to use fondant. I had never used it before but really wanted to try. I had heard that using a marshmallow fondant was easier to make than traditional fondant, and tasted better. So after finding a <a href="http://whatscookingamerica.net/PegW/Fondant.htm" target="_blank">pretty easy recipe online</a>, I started planning. </span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">The day before the fete, I started kneeding and rolling my fondant, and somehow a carnival tent cake started to form. I was amazed at as each element was added, the picture in my mind started to form in reality. It took about 2 hours to decorate, but when I was finished I was pretty chuffed with myself. I actually made a carnival cake. </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://4.bp.blogspot.com/--zis_Y06nY4/U9eLAugCufI/AAAAAAAABjk/jUcSmKc-k20/s1600/IMG_3751.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/--zis_Y06nY4/U9eLAugCufI/AAAAAAAABjk/jUcSmKc-k20/s1600/IMG_3751.JPG" height="300" width="400" /></a> <a href="http://3.bp.blogspot.com/-gQfhmGsAtGw/U9eLDFQOMWI/AAAAAAAABjw/9yd_1MyDtlA/s1600/IMG_3754.JPG" style="margin-left: 1em; margin-right: 1em;"></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">It was a huge success at the fete. The Mums running the store loved it. I also volunteered to sell behind the stall on the day, so got to see all the people coming in and admiring my cake. It was very exciting and now I can't wait to make my next fondant creation.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Oh, and yes, I managed to bake and ice all my allocated cakes as well. Here's proof!</span></span><br />
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Weekend Mummyhttp://www.blogger.com/profile/17471060989288162359noreply@blogger.com0tag:blogger.com,1999:blog-2789795664511262679.post-43585393166374450862014-07-29T21:43:00.001+10:002014-07-29T21:43:27.920+10:00The perfect cake for a little Princess<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I kind of feel like a princess after making this cake!</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">My friend emailed me a few weeks ago asking if I could make a cake for her daughter's 5th birthday party. She then mentioned they were keen on a princess castle cake. As you will very quickly pick up by reading my blog, I have a son and to date have had no excuse to make a super girly cake... until now!!! So of course I immediately said yes and then had lots of fun researching a cake design.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I had already committed to making a Carnival Cake from my son's school fete and had planned on using fondant to decorate it. I had never used fondant before and wanted to practice before the Carnival Cake. While researching for the princess cake, I found many recipe that used fondant and knew this was my chance.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Why you may ask did I have want to make and decorate a girly cake? Well, for some reason I find the older I get, the more girly I become. When I was a teenager, I never wore dresses or skirts and was pretty shy. I never seemed to like typical girl colours, like pink and purple, always opting for green. I don't actually think there's anything wrong with that, however as I reached my mid 20s, I realised I owned NO pants, only dresses or skirts (that includes jeans, I did not and still do not own a pair of jeans), and I even found some pink sneaking into my wardrobe. Now, having recently turned 30, I love glitter and I own a fair bit of purple. </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">So, back to the princess cake - why wouldn't I jump at this chance. And on that note, why did I wait to do it for a five year old? I should have made this cake for my birthday!!!</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Pink marshmallow fondant</b></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">450g pink marshmallows</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 - 5 tbs water </span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">450g icing sugar, sifted (NOT icing mixture - it has corn flour in it and we do not want that)</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Pink food colouring </span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">300g shortening</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">corn flour </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In a bowl over a saucepan with simmering water (aka a double boiler), melt the marshmallows until smooth. Remove from heat and sift in the icing sugar. Start combining in the bowl, then cover your hands and wrists in shortening (this will seem weird, but really works to avoid the marshmallow sticking to your hands) as well as the (clean) benchtop and scrap out the marshmallow/icing sugar mixture. Kneed like a bread dough for about 8 minutes of until smooth. You will need to keep applying shortening to your hands and the bench. It will come together after a few minutes, so don't give up. When smooth, shape into two balls/discs and store in an air tight bag (or wrap with cling wrap). It's best to let it rest for a day or so. I made mine at the start of the week and didn't decorate until Saturday morning. Store at room temperature, not in the fridge. </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">When starting to decorate, dust the bench with corn flour and roll out the fondant. This will stop it from sticking and keep it smooth. Don't use flour as it will change the consistency and texture of the fondant. Roll until about 0.5 or 1 cm thick. I couldn't get over how smooth the fondant was, I couldn't stop running my hand over it.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">If you want to make a deeper pink, add some food colouring (either gel or powder) before rolling out. Kneed the colour into the fondant until colour is consistent. Then dust bench with corn flour and roll flat.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>White Chocolate and Musk mud cake</b></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">250g butter, chopped<br />140g white chocolate, chopped<br />450g caster sugar<br />240ml milk<br />230g plain flour<br />85g self-raising flour<br />1 teaspoon musk essence<br />2 eggs, lightly beaten </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Grease and line with grease-proof paper a 20cm round cake tin and preheat oven to 170C.<br /> </span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Add butter, chocolate, sugar and milk in saucepan over low heat and stir until melted and smooth (don't boil). Take off the heat and allow to cool.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />Sift in the flours and combine, then whisk in the essence and egg until smooth. Don't over whisk. Pour mixture into prepared pan. Bake for 1 hour and until a skewer can be inserted into the middle and come out almost clean (it's ok if it's a little crumby).</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />Allow to cool for about 10 - 15 minutes in the tin before turning out onto a wire rack to cool completely.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Buttercream</b></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">150g shortening (needs to be white, not yellow, so not butter)</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">450g icing sugar (again, NOT icing mixture)</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Water</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Gel food colours (for final decorating - I used purple, green and yellow) </span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">The best thing about this icing is it will last for ages, and if used in summer or hotter months, it will not melt if you're having an outdoors party. It's super easy to make, just beat the shortening and icing sugar until combined. You will need to add some water towards the end of beating to finally bring the buttercream together. Make two batches, one with less water than the other so you can roughly ice the cake with one and then use the other for final decorating. </span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<b><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Rice crispy towers</span></span></b><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">250g marshmallows</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">50g butter</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">150g rice bubbles</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Melt the marshmallows and butter in a saucepan over a low heat. When completely melted, remove from heat and gently stir in rice bubbles. Roll into ideal shape and pop in the fridge to firm. Many people use PVC piping, however I just rolled a cylinder using baking paper.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<b><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Sprinkle cones</span></span></b><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">150g marshmallows</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Waffle comes</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Sprinkles </span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Yes, MORE MARSHMALLOWS!! Melt the marshmallows over a double boiler and coat the outside of the waffle cones with the melted marshmallow. While still wet, roll in sprinkles until completely covered. Allow to set.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Assembly</b></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Cake</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Ice crispy towers </span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Pink fondant</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Buttercream icing</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Skewers</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Cake board</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">A little princess and her critters</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Roughly ice the cake with the "wetter" buttercream. Place the cake in the centre of the cake board, but towards the back. Like this:</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://2.bp.blogspot.com/-shVZ8bHU6pM/U9d1Kw7yUkI/AAAAAAAABhQ/DrMZBS1ZfxA/s1600/IMG_0463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-shVZ8bHU6pM/U9d1Kw7yUkI/AAAAAAAABhQ/DrMZBS1ZfxA/s1600/IMG_0463.JPG" height="400" width="266" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Next, very carefully roll the fondant over the cake and smooth down with your hands. Then trim the excess fondant from the base.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://1.bp.blogspot.com/-FSD7RDZ3KGs/U9d2jE2Pp5I/AAAAAAAABh8/qAVYFvaM6bE/s1600/IMG_3718.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-FSD7RDZ3KGs/U9d2jE2Pp5I/AAAAAAAABh8/qAVYFvaM6bE/s1600/IMG_3718.JPG" height="240" width="320" /> </a><a href="http://4.bp.blogspot.com/-gKikWT5tVVI/U9d2suXdzCI/AAAAAAAABiM/j79p00I22HI/s1600/IMG_3719.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-gKikWT5tVVI/U9d2suXdzCI/AAAAAAAABiM/j79p00I22HI/s1600/IMG_3719.JPG" height="320" width="240" /> </a></span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Trim the rice crispy cylinders to the required height for your castle. Then roll the fondant around the cylinder. Using skewers, secure the cylinders on the cake. Pipe some of the firmer fondant to help secure the side tower. Like this:</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://4.bp.blogspot.com/-3P6IcrCa8m4/U9d2x6oOOvI/AAAAAAAABiU/jvKN8_C63x0/s1600/IMG_3721.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-3P6IcrCa8m4/U9d2x6oOOvI/AAAAAAAABiU/jvKN8_C63x0/s1600/IMG_3721.JPG" height="320" width="240" /> </a><a href="http://1.bp.blogspot.com/-TP997wKISU0/U9d2ohSskuI/AAAAAAAABiE/Gb2gnsT5q20/s1600/IMG_3720.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-TP997wKISU0/U9d2ohSskuI/AAAAAAAABiE/Gb2gnsT5q20/s1600/IMG_3720.JPG" height="320" width="240" /> </a></span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I made my remaining pink fondant a darker pink colour for the windows and doors by kneeding in more pink food colouring gel. Using cookie cutters, I cut out window shapes and piped a white cross over each to look like window pains. Using the same firm buttercream, I piped a shell boarder around the cake, like this: </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="http://3.bp.blogspot.com/-3uGPD9xS-tw/U9d1mP-Ra5I/AAAAAAAABhk/zVVNS5r2JJg/s1600/IMG_0467.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-3uGPD9xS-tw/U9d1mP-Ra5I/AAAAAAAABhk/zVVNS5r2JJg/s1600/IMG_0467.JPG" height="400" width="266" /> </a> </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I also brushed the footpath with some of the melted marshmallow from the cones and pressed in more sprinkles. Like this:</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Next I dyed the remaining food colouring to make a green, purple and yellow buttercream. I piped on vines, flowers and grass, then finished by placing on my characters and waffle cones. You might need to trim the skewers so the cones fit properly. Then you're done!</span></span></div>
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<br />Weekend Mummyhttp://www.blogger.com/profile/17471060989288162359noreply@blogger.com0tag:blogger.com,1999:blog-2789795664511262679.post-39784120317998665222014-07-29T08:05:00.001+10:002014-07-29T08:09:09.165+10:00New job cupcakes<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">A few months ago I started a new job. After over 5 amazing
years working for a performing arts venue, as well as about 3 years before that
working with other performing arts companies, it was time for a change.</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">I was ready to step into a new role. I was ready for more responsibility. I was ready to take on the challenges of a new industry.
Well, kind of a new industry, I was only stepping over into visual arts, where
I guess you could say the performance occurs on the canvas instead of a stage.
Either way, it was new.</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">In the interview it came up that I could bake… not really
sure how, I guess I weaved it in there to “sweeten” the deal. But after
starting and focusing all my energy on figuring out what I was doing, I was too
drain too try and impress with my bake prowess. Every time we had a morning tea,
and there seemed to be one almost every week, I either had a function or
something on the night before and couldn’t make anything. A few months went by
until I finally showed I could produce the goods. And that came in the form of
my fresh strawberry cupcakes with cream cheese icing and (to make things extra
special) lime zest AND edible glitter. I think the whole office was taken by the
edible glitter, it was all anyone could talk about. And to make things even
better, I could tell who had eaten my cupcakes as a few specks of glitter could
be seen on their faces. Success!</span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Fresh strawberry cupcakes</b><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;"> </span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">1 x 250g punnet
strawberries, hulled and halved</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">2 tbs fresh lemon juice</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">2 tbs caster sugar</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="mso-bidi-font-family: Arial;">2 tbs water</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="mso-bidi-font-family: Arial;">240g plain flour</span></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="mso-bidi-font-family: Arial;"> </span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="mso-bidi-font-family: Arial;">3 tsp baking powder</span></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="mso-bidi-font-family: Arial;"> </span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="mso-bidi-font-family: Arial;">280g caster sugar</span></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="mso-bidi-font-family: Arial;">pinch salt</span></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="mso-bidi-font-family: Arial;"> </span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="mso-bidi-font-family: Arial;">80g butter</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="mso-bidi-font-family: Arial;">240ml milk</span></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="mso-bidi-font-family: Arial;"> </span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="mso-bidi-font-family: Arial;">2 tsps vanilla extract</span></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="mso-bidi-font-family: Arial;"> </span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="mso-bidi-font-family: Arial;">2 eggs</span></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="mso-bidi-font-family: Arial;"> </span></span><br />
<br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="mso-bidi-font-family: Arial;">In a saucepan over
a low-medium heat, add the strawberries, lemon juice, sugar and water. Allow to
stew until the strawberries are broken down (about 5 - 7 minutes). Allow the strawberry mixture to thicken up to a loose jam consistency then take it off the heat and strain it through a fine sieve to
remove lumps and seeds. Allow the strawberry mixture to cool to room
temperature.</span></span><br />
<br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="mso-bidi-font-family: Arial;">Preheat oven to 180
degrees Celsius and line a cupcake tray with cupcake cases. In a bowl, mix the flour, baking powder, sugar, salt and
butter with an electric beater until it resembles a sandy consistency. Slowly
beat in half the milk. In a separate bowl, lightly beat the remaining milk and egg. Add to the flour mix and beat until smooth. </span><span style="mso-bidi-font-family: Arial;"><span style="mso-bidi-font-family: Arial;">Fold through the cooled strawberry mixture.</span> Be careful not to
overbeat! Spoon mixture into cupcake cases and bake for about 20 minutes.</span><b><span style="mso-bidi-font-family: Arial;"> </span></b></span><br />
<br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b><span style="mso-bidi-font-family: Arial;">Icing</span></b><span style="mso-bidi-font-family: Arial;"><b> </b></span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">250g cream cheese</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">100g icing sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tsp vanilla extract</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 tbs milk (optional)</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 x lime</span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">edible glitter </span></span><br />
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In a
food processor, beat the cream cheese, icing sugar and vanilla until smooth. If
icing is too thick, add a little bit of milk to get it to the right
consistency. When ready, spoon into a piping bag and pipe onto your cooled
cupcakes. Finely grate the zest of a lime and sprinkle over the top. Then
finish with a light sprinkling of edible glitter (you can sometimes find edible
glitter form the baking section of a supermarket, otherwise go to any good
cake/baking goods store or look online).</span></span><br />
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<br />Weekend Mummyhttp://www.blogger.com/profile/17471060989288162359noreply@blogger.com0tag:blogger.com,1999:blog-2789795664511262679.post-71743866806789367852014-07-14T10:54:00.002+10:002014-07-14T10:54:41.537+10:00OK, yes, I do watch Masterchef<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">So, I must admit, after not watching the past few seasons, I have been watching this year's Masterchef. I will even admit it took me until an episode in this season for a past winner to walk in and for me to realise that's who I had seen on the cover a cookbook recently, which seemed to be on every bookstore shelf (I was really confused. She had the same name as a singer but didn't really look like her, but maybe did if you squinted... see, confusing!)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I am not addicted. I am not concerned if I miss an episode and I even change over before the results are "announced" so my boyfriend can catch the start of his show. See - not obsessed. Anyway, I do enjoy watching the challenges and wondering what I'd do. Sometimes I think of something really great instantly, and then on the odd occasion I have trailed that recipe the following weekend. I've been pretty happy with myself. So when they did choux pastry recently, I thought, "easy". I bought the ingredients the following evening - that's how confident I was. Unfortunately, I found out it was much harder than I originally thought. My first attempt was eggy, flat and doughy. Not edible at all.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">However, never one to give up when it comes to baking, I tried again. This time I followed my <a href="http://weekend-mummy.blogspot.com.au/2014/07/a-new-beginning.html" target="_blank">macaroon success</a> and stumbled across a blog which gave the 1-0-1 on making choux. Like the macaroons, her reasons sounded sane, her technique pretty easy, so I gave it a go. And guess what, they worked :-). Well, half the batch worked, the other half went flat, but it was ok, we had more than enough to give us a pre-bedtime sugar high.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">So, once again, I am not posting the recipe but pointing you in the direction of this very smart lady who taught me. Everyone, meet <a href="http://bakerbettie.com/classic-cream-puffs/" target="_blank">Baker Bettie</a>.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">PS - my enjoyment of watching Masterchef will never drive me to apply - I would hate being in TV and without a doubt, completely crash under the pressure. In case you were wondering.</span>Weekend Mummyhttp://www.blogger.com/profile/17471060989288162359noreply@blogger.com0tag:blogger.com,1999:blog-2789795664511262679.post-26354398032657698412014-07-10T07:55:00.001+10:002014-07-10T07:55:15.762+10:00A 5th birthday cake to impress!<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">It was recently my son's fifth birthday and for the first time we were having a party with his new school friends. Of course, I wanted to impress. I had never met most of the parents of the kids in his class and I was nervous. I have always had this dream that I would become friends with my son's friend's parents. That we can hang out and drink wine or beer while the kids play, then we can walk home (yep, these fantasy friends live close to home, so no need to worry about who needs to be the driver). This little fantasy has never panned out... maybe it's because I am a little introverted, or maybe it's because I never see another parent due to my son being the first at before school care and one of the last to be picked up in the afternoon. Hmmm I'm not painting the best picture of myself here for future friends... a drunk who works to hard and doesn't talk to strangers. That's not really me, promise. Anyway, back to my point... I wanted to impress with this birthday cake.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I started planning the cake. I thought Teenage Mutant Ninja Turtles - perfect, he loves them and so do most other 5 year old boys. Problem, all the cakes I found were a little difficult, and I saw many failed attempts online, so started researching Plan B... Spiderman. This was much better. I found a design in the shape of a number 5 cake, all I needed was red icing. I started making <a href="http://weekend-mummy.blogspot.com.au/2012/05/bake-off-challenge-for-charity.html" target="_blank">my cake</a> - easy. Then I made the icing, as I knew my red food colouring would need a few hours to get nice and deep. The cakes came out of the oven perfectly and after resting them, I shaped them. I kept looking at my icing... after 3 hours it was still pink. I was not going to impress my son, his friends AND the Mum's with a pink Spiderman cake. I had to think quick as it was obvious the red was not going to happen. I only had about half an hour until I needed to be in the park by this point, so grabbed some sprinkles and covered the cake with vanilla buttercream and hundreds and thousands.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The cake wasn't as cool as I had hoped, but no one cared. Everyone loved it. Every Mum that arrived commented on it and the kids at the party lined up for seconds. I would say that was a success!</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The recipe for the cake I used was this one - <a href="http://weekend-mummy.blogspot.com.au/2012/05/bake-off-challenge-for-charity.html" target="_blank">the double chocolate cake</a>.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I iced the cake with a basic buttercream (butter, icing sugar, vanilla extract and milk).</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Then I decorated it using hundreds and thousands. Easy, yes ;-).</span></div>
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<a href="http://2.bp.blogspot.com/-IzYGCD-nW6c/U7qRudHXhXI/AAAAAAAABe4/ixdRsi9N6tY/s1600/IMG_0081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-IzYGCD-nW6c/U7qRudHXhXI/AAAAAAAABe4/ixdRsi9N6tY/s1600/IMG_0081.JPG" height="400" width="266" /></a></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-qRLeLp2ZOUs/U7qRrOqALiI/AAAAAAAABew/kSngwBUVenM/s1600/IMG_0085.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-qRLeLp2ZOUs/U7qRrOqALiI/AAAAAAAABew/kSngwBUVenM/s1600/IMG_0085.JPG" height="400" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">PS - these fruit kebabs with marshmallows were the first to be eaten, an absolute winner and so easy. I recommend.</td></tr>
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<br />Weekend Mummyhttp://www.blogger.com/profile/17471060989288162359noreply@blogger.com0tag:blogger.com,1999:blog-2789795664511262679.post-62422208690265322722014-07-08T07:48:00.006+10:002014-07-08T07:50:26.589+10:00The ekidna cupcakes!<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What happens when you give your child a birthday cake book and say they can choose whatever they want? I'll tell you what, something YOU don't really want to make. This year it was an ekidna challenge! He loves all things <i>boy </i>- Ninja Turtles, Spideman, cars of any kind, things that feel gross between your fingers and stick to the walls, soccer, cricket... you know, boy stuff. So giving him the Birthday Cake book, I expected to do doing a soccer field cake, or the swimming pool cake, or possibly even the rocket ship cake. But for some reason the ekidna stood out and that's what he wanted. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Instead of making it exactly like the recipe called for, I decided to make cupcakes, that way I could also make some grass using the "furry" nozzle I never get to use. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">So here they are, my ekidna cupcakes!</span></div>
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<a href="http://3.bp.blogspot.com/-8p_kNTwhhLY/U7qXHfLFxtI/AAAAAAAABfU/PkYrSjksy-M/s1600/IMG_0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-8p_kNTwhhLY/U7qXHfLFxtI/AAAAAAAABfU/PkYrSjksy-M/s1600/IMG_0014.JPG" height="266" width="400" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Double Chocolate Cake</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">215g plain flour</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">125g cocoa powder</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1.5 tsp bicarb soda</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp baking powder</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">pinch of salt</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">60g dark chocolate, chopped</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup boiling water</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp vanilla extract</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 large eggs, at room temperature</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup vegetable oil</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">425g caster sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pre-heat the oven to 180 degrees celsius and line a cupcake tin.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Sift the flour, cocoa powder, bicarb soda, baking powder and salt in a bowl. In a separate bowl, pour the boiling water over the chopped chocolate and whisk until the chocolate has completely melted. Set aside to cool. In another bowl, whisk the buttermilk and vanilla together and set aside.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In a clean bowl, whisk the eggs together until foamy. Reduce the beater to low and add the oil, beat until combined. Slowly pour the chocolate and buttermilk mixtures into the eggs and whisk until combined. The mixture will be very liquidy. Pour the dry ingredients into the liquid and beat on low until just combined. Carefully pour your mixture into the cupcake containers. Pop into the oven for about 25 minutes (just keep an eye on them as all ovens are different). When ready, remove from the oven and allow to cool in the trays for about 20 minutes, then remove from trays and rest on a wire rack until completely cool.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 x 250g punnet strawberries, hulled and halved</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbs fresh lemon juice</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbs caster sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbs water</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 ¼ tsp gelatin powder</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 cups heavy cream</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In a saucepan over a low-medium heat, add the strawberries, lemon juice, sugar and water. Allow to stew until the strawberries are broken down (about 5 minutes). When the mixture is not quiet thick, remove from heat and strain through a fine sieve to remove lumps and seeds. Allow the strawberry mixture to cool to room temperature. While cooling, beat the cream to soft peaks, Next heat up about 2 tbs of the mixture so it's warm to touch. Add the gelatin and whisk until dissolved. Mix it into the remaining strawberry mixture then fold through the cream. Cover and place in the fridge for at least 2 hours to set.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Assembly</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">200g unsalted butter</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">40g cocoa powder</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tsb of milk (or more depending on consistency of icing)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100g dark chocolate</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">40g white chocolate</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">To make the icing, add the butter and icing sugar in a food processor. Blend until incorporated. Add the cocoa powder and mix again. When everything is mixed, add enough milk (while food processor is going) to form a smooth, creamy icing.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Using a piping bag with long nozzle, squeeze strawberry mousse into the centre of each cupcakes. I just gentle push the nozzle through the top of the cupcake and squeeze until I can feel the cupcake has enough inside. Be generous! </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Next, spread icing over cooled cupcakes. Melt the dark and white chocolate (separately) and spoon them into small piping bags (I cut a square of baking paper, fold into a triangle and roll into a small piping bag when using chocolate. All you need to do it cut a bit off the tip when filled and start piping). On some baking paper, draw rows of I's, to represent the ekidna's spikes and nose. Pop these in the freezer so they are really firm. When ready, push them into the icing to make the spikes and nose, Then finish by making two eyes out of the white chocolate and add a tiny dark chocolate dot in the middle. ENJOY!!</span></div>
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<br />Weekend Mummyhttp://www.blogger.com/profile/17471060989288162359noreply@blogger.com0tag:blogger.com,1999:blog-2789795664511262679.post-24371183734618403082014-07-07T22:23:00.002+10:002014-07-07T22:23:20.321+10:00A new beginning<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">It has been about a year since I last blogged. I didn't have a blogging tragedy that scarred me from posting stories and recipes online. I didn't stop baking (never)... I just have the boring, old excuses of getting busy and not making time for my blog. So... let's try this again. Tonight will be the first of many regular posts about food and baking. I hope to instill in you the same joy I get out of creating treats and that you also get to experience the delights of someone else really enjoying your food.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">So what recipe do I (re)start with... I think it should be something pretty momentous! And I know just the thing.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">For years I have not been trying to perfect this recipe, just not make a completely crap version. I have tried various recipes and techniques and each time they come out horrible. Generally they have been flat and sticky, but my friends, I am overjoyed to announce I have finally concurred my white whale! But how did I do it? Sadly, it came down to research and persistence.</span><br />
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<a name='more'></a><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-align: center;">I doubt it will be a surprise to you that my white what were macaroons. I have many, many recipes from books and blogs that I have tried - I even have the </span><a href="http://www.bookdepository.com/Zumbo-Adriano-Zumbo/9781742665719" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-align: center;" target="_blank">Adriano Zumbo book</a><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-align: center;"> but never attempted his recipe, sounded too hard. I had definitely given up, until one day (while home sick, funny enough) I was catching up on one of my favourite blogs, </span><a href="http://www.raspberricupcakes.com/" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-align: center;" target="_blank">raspberri cupcakes</a><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-align: center;">, and I saw she had linked to another site with tips on making macaroons. The site was </span><a href="http://bravetart.com/recipes/Macarons" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-align: center;" target="_blank">BraveTart</a><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-align: center;">. She makes macaroons for a living and has trailed every single myth there is about these little devils. I read with excitement. Her logic made sense. Her recipe was straightforward. It sounded plausible. It was all about technique, not how old your eggs were or how humid the air was. I wanted to believe her, so the following weekend when I was almost 100%, I gave her recipe a go. To my complete and total amazement - they worked! They were not perfect, but there was a foot and they were not flat. The following weekend I tried again, this time adding some food colouring. They worked again. I then tried a third time, this time with flavour and colouring. THEY WORKED AGAIN! I had tried about 8 times before reading her blog (there are about 7 different articles listed on her main macaroon page, I recommending reading them all) and now I can even see the mistakes I made in the past. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I know I am in no way the Queen of Macaroons now, and I will continue to make mistakes. But these babies aren't a fad, they are delicious and so worth the trouble. I plan on trailing them and perfecting my craft. And I know my faithful taste testers will be happy to stick by my side through this time ;-).</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Yep, even busted these beauties out for my son's fifth birthday party.</td></tr>
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Weekend Mummyhttp://www.blogger.com/profile/17471060989288162359noreply@blogger.com0tag:blogger.com,1999:blog-2789795664511262679.post-1364982749653708072013-07-11T08:19:00.001+10:002013-07-11T08:19:11.263+10:00Sprucing up normality<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Do you ever make a hot chocolate and think it's a little ho-hum? Or eat a biscuit and think it could be better, but how? Or sit around a fire in the backyard (controlled, of course) and wonder how the night could be better? Well, I have the answer for you. It's not that difficult and once you hear the solution, you'll wonder why you haven't done it sooner. Ready? Here it is... MARSHMALLOWS! And I don't mean those horrible store bought marshmallows that feel grainy while eating and you question what decade they were made in. I mean fresh, soft, delicate homemade marshmallows! Now, I sense some of you are poo-pooing this idea now you know they're homemade, but trust me, they are super easy and you'll wish you had discovered this super simple recipe ages ago! Now get baking!!</span></span><br />
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<a name='more'></a><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><b>Chocolate Yo-Yo Biscuits with Marshmallow</b></span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Adapted from <a href="http://www.taste.com.au/recipes/1623/custard+biscuits" target="_blank">Taste.com.au</a></span></span><br />
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<span style="font-family: Verdana,sans-serif;">250g butter, softened<br />1/2 cup pure icing sugar<br />1 teaspoon vanilla extract<br />1 1/2 cups plain flour<br />1/2 cup custard powder <br />1/4 cup cocoa<br /><br />Preheat oven to 180°C. Line 2 baking trays with baking paper. Place butter, sugar and vanilla in a bowla dn usinga beater, whip until smooth. </span><br />
<span style="font-family: Verdana,sans-serif;"><br />Sift into teh butter mix the flour, custard powder and cocoa. Beat until just combined (don't over-process or biscuits will not have a fine texture).<br /><br />Roll small balls of mixture and line them up on the baking trays. Using a ligtly floured or damp fork, gently press down on the biscuits in a criss-cross manner. Bake for 12 - 15 minutes. Allow to stand on trays for 2 minutes before transferring to a wire rack to cool. Repeat with remaining biscuit mixture.</span><br />
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<a href="http://1.bp.blogspot.com/-OcI1rXoeTYw/Ud3aS4YFzsI/AAAAAAAABcg/gmrJBzBWeqY/s1600/IMG_0736.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-OcI1rXoeTYw/Ud3aS4YFzsI/AAAAAAAABcg/gmrJBzBWeqY/s320/IMG_0736.JPG" width="320" /></a><span style="font-family: Verdana,sans-serif;"><b>Marshmallow</b><br /><span style="font-size: x-small;">Adapted from <a href="http://www.taste.com.au/recipes/28467/chocolate+marshmallow+whoopies" target="_blank">Taste.com.au</a></span> </span><br />
<span style="font-family: Verdana,sans-serif;">3 egg whites<br />270g (1 1/4 cups) caster sugar<br />2 tbs glucose syrup<br />1 tsp vanilla extract <br /><br />Into a heatproof bowl, add the egg whites, sugar, glucose and vanilla. Over a pot of simmering water, beat on medium-high for 8-10 minutes or until the mixture is thick and a ribbon trail forms when whisk is lifted.<br /><br />Take off the heata nd continue beating for 5-8 minutes or until the mixture has cooled, is thick and holds it shape. Using a piping bag, add some marshmallow to the flat side of a biscuit and press an equally sized flat side on top to sandwich the marshmallow. Continue with remaining biscuits. With any leftover marshmallo, line a tin with baking paper, dust the base with icing sugar and pour remaining mixture into tin. Dust the top with more icing sugar and pop in the fridge to firm (biscuits can be stored in the fridge if not eatten immediately). Enjoy!</span><br />
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Weekend Mummyhttp://www.blogger.com/profile/17471060989288162359noreply@blogger.com0tag:blogger.com,1999:blog-2789795664511262679.post-37978830333591997932013-07-09T14:25:00.003+10:002013-07-09T14:25:33.063+10:00De-stress baking<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">I was just sitting at my computer, feeling a little irritated and stressed, so decided to take 5 minutes to browse some of my favourite blogs. I always find this takes my mind off being annoyed and helps me refocus. Yes, technically I am at work and should be "working", but today I haven't had a lunch break so don't believe I am being naughty :-). Also, I'm in Marketing, so any website or blog browsing can be considered research... kind of.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">So, I started looking at my top 5 blogs. I started with Raspberri Cupcakes and found a delicious looking <a href="http://www.raspberricupcakes.com/2013/07/orange-tea-cake-with-currants-earl-grey.html" target="_blank">Orange Tea Cake</a> and instantly decided I needed to do some baking tonight. That then reminded me, I haven't posted my cheesecake from my sibling's dinner last week - whoops. So here it is, along with my Top 5 de-stress baking blogs (in no particular order): <a href="http://www.raspberricupcakes.com/" target="_blank">Raspberri Cupcakes</a>, <a href="http://www.sprinklebakes.com/" target="_blank">Sprinkle Bakes</a>, <a href="http://www.bakersroyale.com/" target="_blank">Bakers Royale</a>, <a href="http://sweetapolita.com/blog/" target="_blank">Sweetapolita</a> and <a href="http://www.tastespotting.com/" target="_blank">Tastespotting</a>.</span></span><br />
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<b><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Double Chocolate No-Bake Cheesecake</span></span></b><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 x packet plain biscuits (I used milk arrowroots)</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">50g butter, melted </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">500g cream cheese</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">100g caster sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 tsp vanilla extract</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">250mL thickened cream</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">250g white chocolate</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">250g dark chocolate</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pour the biscuits into a food processor and pulse until the biscuits are a fine crumb. While mixing, add the melted butter and continue pulsing until you get a sandy consistency. Press into the bottom of a springform tin and pop in the fridge until ready to use.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">In two microwave space bowls, break the chocolate into pieces, putting the white chocolate in one bowl and the dark chocolate in the other. Save a row of chocolate for decorating. Cover the bowls and microwave, one at a time, until melted (I find it's easy enough to microwave for a minute on high, then stir the chocolate until completely melted. Less chocolate will need less time, so watch it so it doesn't burn. Burnt chocolate cannot be save). Set aside chocolate to cool.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">In a mixing bowl, beat the creamcheese, sugar and vanilla until smooth and sugar has dissolved. In a separate bowl, whip the cream until thick. Gently fold through the cream until combined. Split the mixture into two bowls. In one bowl gentle fold through the white chocolate and in the other, the dark chocolate. Pour the dark chocolate mixture into the prepared pan, smooth eth surface and then top with the white chocolate mix. Cover with cling wrap and pop in the refridgerator for a few hours or overnight. When ready to serve, grate the remaining chocolate on the top. ENJOY.</span></span><br />
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<br />Weekend Mummyhttp://www.blogger.com/profile/17471060989288162359noreply@blogger.com0tag:blogger.com,1999:blog-2789795664511262679.post-40026272699828686662013-07-01T12:01:00.002+10:002013-07-01T12:04:50.189+10:00Last minute chocolate pie<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">My sister and her boyfriend have been living in Canada for the past 18+ months and have recently come home for a whirlwind visit for a family wedding. Since they left, I have done a few fun things with my baking and created some pretty tasty treats for my family and friends. So, upon their recent return, there were a few demands. Unfortunately, my weekends have been pretty busy. The first weekend they were back in town I was making a big 30th birthday cake for a friend, then this weekend just past I was out and about too much to plan anything special. My sister organised dinner at my parent's last night. I had a small window of baking opportunity before dinner and decided to quickly whip something up. It's winter in Brisbane at the moment and I really wanted to make a pie. After a quick search online, I found a pretty quick and easy chocolate pie recipe. I fancied it up a little with a meringue topping, then wha-lah, my surprise dessert was ready! Phew! <br /><br />I know I'm not off the hook for something else before they leave, but at least I've done something chocolate for them, might have to try something caramel or fruity for next weekend!</span></span><br />
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<a name='more'></a><span style="font-size: large;"><b>Chocolate Meringue Pie</b></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">Adapted from <a href="http://southernfood.about.com/od/chocolatepies/r/bl30412d.htm" target="_blank">Southern Food</a></span><br /><br /><b>Sweet Shortcrust Pastry</b><br />2 cups plain flour<br />125g butter, chilled and cubed<br />pinch of salt<br />1 tbs icing sugar<br />1 egg yolk<br />2 - 3 tbs iced water<br /><br />Grease a pie tin and set aside. Pre-heat oven to 180 degrees C.<br />In a food processor, add the flour, butter, icing sugar and salt. Pulse until combined. Add the egg yolk and continue to pulse until combined. With the processor on a medium speed, add the water, slowly, until the dough forms a ball. Roll out between two sheets of baking paper until it is about 1 - 1.5cms thick. Roll the dough into the pie tin and gently push into sides and base, allowing the pastry to fall over the edges. Rest in the fridge for about 20 minutes, then top the dough with damp baking paper topped with pie weights (or uncooked rice if you don't have pie weights) and pop in the oven for about 20 - 25 minutes, or until the pastry is a lightly golden brown. Remove from oven when ready and allow to cool before adding the filling.<br /><br /><b>Chocolate filling</b><br />3 tbs cocoa<br />1/3 cup plain flour<br />1 cup caster sugar<br />3 egg yolks<br />2/3 cup water2/3 cup milk<br />2 tbs butter<br />1 tsp vanilla extract<br /><br />Over a double boiler (bowl over simmering water), combine the cocoa and flour then whisk in the water slowly, only using enough to make a smooth paste. Add the sugar, egg yolks and milk. Cook over low until the mixture is thick, whisking the whole time (should take about 20 minutes). Finally, add butter and vanilla and continue to whisk over the heat until they are combined and the chocolate is thick. Pour into baked pie crust, cover with cling wrap and allow for the chocolate to set in the fridge for a few hours.<br /><br /><b>Meringue topping</b><br />2 - 3 egg whites<br />1 cup caster sugar<br />2/3 cup water<br /><br />In a bowl, start to beat the egg whites. While beating, make the sugar syrup. In a saucepan over a medium heat, add the sugar and water. Allow it to come to a bowl and simmer for a few minutes. When your egg whites have formed stiff peaks, turn the beater down to low and slowly pour in the sugar syrup. Turn the beater back to high and continue beating until the mixture comes back to room temperature (about 5 - 10 minutes). When ready, spoon into a piping bag and pie onto the top of the chocolate filling. Using a kitchen blow torch, lightly brown the top of the meringue (if you don't have a blow torch, pop under the grill for a few minutes until your meringue has some colour). Once the meringue is on the pie, best to eat immediately or within a few hours, as meringue isn't stored well in the fridge (it will "sweat"). ENJOY!</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">We couldn't quite wait for the chocolate to set, so it was a little sloppy, but delicious!!!</span></span><br />
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Weekend Mummyhttp://www.blogger.com/profile/17471060989288162359noreply@blogger.com0tag:blogger.com,1999:blog-2789795664511262679.post-80522711942884526312013-06-21T12:56:00.002+10:002013-06-21T12:56:25.303+10:00Cheesecake makeover<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">It was my birthday recently and I felt like celebrating with something pretty, but fresh and tastey. It's been a while since I've made a cheesecake, so thought I'd whip out <a href="http://weekend-mummy.blogspot.com.au/2012/04/show-off-cheesecake.html" target="_blank">my favourite recipe</a> and give it a makeover. What resulted was a wonderful white chocolate and strawberry cheesecake. As always, the cheesecake was light and fluffy, but had a delicious sweetness from the white chocolate and a fresh buzz from the strawberries. It was a great way to celebrate entering the final year of my twenties.</span></span><br />
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<a name='more'></a><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b><span style="font-size: large;">White Chocolate and Strawberry Baked Cheesecake</span></b><br /><span style="font-size: x-small;">Adapted from <a href="http://www.bookdepository.com/Complete-Perfect-Recipes-David-Herbert/9781920989804" target="_blank">David Herbert's The Perfect Cookbook</a>.</span><br /><br />1 x packet plain Oreo biscuits<br />60g butter, melted<br />500g cream cheese<br />3/4 cup caster sugar<br />3 eggs, separated<br />1/2 cup thickened cream<br />1tsp vanilla extract</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">150g white chocolate, melted</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 punnet strawberries, hulled</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">250mL extra thickened cream<br /><br />Grease a 23m spring form cake tin and line base with baking paper.<br /><br />Remove the cream from the centre of the Oreos. Place the biscuits in plastic zip lock bag and crush using the back of a wooden spoon or rolling pin. Melt the butter in the microwave and stir into biscuit crumbs. Using fingertips or the back of a spoon, press the biscuit crumb mix into the base of the cake tin. Refrigerate.<br /><br />Preheat oven to 180 degrees C.<br /><br />With an electric mixer, beat the cream cheese and caster sugar until soft, creamy and well combined. Add the egg yolks, cream and vanilla. Beat for about 2 - 3 minutes or until mixture is light and fluffy. If your mixture is not light enough, your cheesecake will not be as soft, so don't beat til just combined.<br /><br />Clean and dry beaters and in a clean bowl beat egg whites to stiff peaks. With a metal spoon, carefully fold the egg whites through the cream cheese mixture. Using a food processor, coarsely puree the strawberries, saving about 4 for the cream on top. Gentle fold the strawberry puree through the cheesecake mix and spoon into prepared cake tin. Bake immediately for 35 - 40 minutes. You don't check if a cheesecake is ready like you do a cake, it's good if the middle isn't properly set. The trick is to see if there's a small wobble in the centre, and take it out if the top is starting to crack.<br /><br />Allow the cheese cake to cool completely then prepare the cream topping. Beat the extra cream until thick. Spread 3/4 of that cream over the top of the cheesecake. With the remaining strawberries, sieve the puree into the remaining cream (you don't want any lumpy bits or seeds, hence the sieve). Fold through and top the strawberry cream in the centre of the cheesecake. Cover and leave in the fridge overnight (or for about 3 to 4 hours to set). ENJOY! </span></span><br />
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<br />Weekend Mummyhttp://www.blogger.com/profile/17471060989288162359noreply@blogger.com0tag:blogger.com,1999:blog-2789795664511262679.post-90757877159777045102013-06-18T09:13:00.001+10:002013-06-19T07:30:55.590+10:00Racing through the years<!--[if gte mso 9]><xml>
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<![endif]--><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">I love traditions. I love the nostalgia that surrounds them
and the excitement when people talk about them. One book which seems to be
linked to a tradition for a lot of people I know is the <a href="http://www.bookdepository.com/Kids-Birthday-Cakes-Australian-Womens-Weekly/9781907428425" target="_blank">Australian Women's Weekly Kids' Birthday Cake</a> book. I get told stories of Mums handing their children this book each
birthday to pick a cake for their special day. Some kids were even lucky enough to
have almost every cake in the book made at some point for
them or their siblings. Hearing the excitement when friends
retold their experiences growing up around this tradition, I wanted to create something similar with my son. </span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">A few years ago, I was given the latest edition of the Kids' Birthday Cake book. I love the options available and knew it was my time to shine!</span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">The weekend before my son's birthday we sat down and looked
through the pages of the book. With every new cake, he declared he wanted that
one. We finally settled on a rocket ship cake. I should have known that was not
his final choice. A few days before his birthday we drove past a
soccer field and he announced he wanted a soccer ball cake... he doesn't play
or watch soccer but said he liked it. Then finally the day before his
birthday we went through the book again, this time I gave more direction and
picked a few he could have. We finally decided on a race track cake, but in
the shape of a number 4. Phew - sorted, and just in time to make and
quickly decorate the cake before it needed to be adorned with candles and consumed.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><b>Fourth Birthday Cake (Butter Cake)</b></span><br /><span style="font-size: x-small;">From the <a href="http://www.bookdepository.com/Miette-Bakery-Cookbook-Miette-Cakes/9780811875042" target="_blank">Miette Cookbook</a></span><br /><br />1.5 cups plain flour<br />2 tsp baking powder<br />3/4 tsp salt<br />215g butter, at room temperature<br />1 cup caster sugar<br />10 large egg yolks, at room temperature<br />2/3 cup buttermilk (or milk with a squeeze of lemon)<br />1 tsp vanilla extract<br />250g butter, at room temperature<br />200g icing sugar, sifted<br />50g cocoa<br />40 - 65mL milk <br /><br />Grease a lamington tin and line with baking paper. Preheat oven to 180 degrees C.<br /><br />Sift flour, baking powder and salt into a bowl.<br /><br />In a different bowl, beat the butter and sugar until smooth and creamy. Add the egg yolks in three additions and beat well each time. After the last addition, beat on high for about 30 seconds. <br /><br />Whisk together the buttermilk and vanilla. With the mixer on low, add the wet and dry ingredients in two additions, switching from dry to wet. Pour the batter into the tin and smooth the top. Pop into the oven and bake for about 35 to 40 minutes, or until a skewer can be inserted and come out clean. Remove from oven and rest in the tin for about 15 minutes then remove and let cool completely. <br /> </span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><a href="http://1.bp.blogspot.com/-9-zY6bYoOJo/Ub-F26dd3pI/AAAAAAAABao/oUSmp0cwDCc/s1600/IMG_0556.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-9-zY6bYoOJo/Ub-F26dd3pI/AAAAAAAABao/oUSmp0cwDCc/s320/IMG_0556.JPG" width="320" /></a>When cool, cut the cake into thirds, lengthways, then cut into segments (see picture below for guide). Shape the cake segments into the number 4.<br /><br />Make the icing but beating the butter and icing sugar together until smooth. Sift in the cocoa and beat until well combined. Add the milk slowly, tasting as you go. You want the consistency to still be thick enough to spread, but you don't want a grainy texture when eating. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Once icing is ready, spread some on the sides of the segments to help them stick, then cover the top and sides with the icing. Using the left over cake, make a mound to form a bridge and a ramp to add to the end of the cake. Decorate with bullets or liquorice (I used raspberry liquorice). Then prepare to sing HAPPY<span style="color: #0000ee;"><u> </u></span>BIRTHDAY!</span></span></div>
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<br />Weekend Mummyhttp://www.blogger.com/profile/17471060989288162359noreply@blogger.com0tag:blogger.com,1999:blog-2789795664511262679.post-85722342011595544552013-06-14T13:51:00.003+10:002013-06-19T07:34:15.061+10:00Time to get my baking shoes on<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">It's been a busy week. Lots of work on and not much time to do it. Weeks like these, sometimes you get to the Thursday night, knowing you're so close to the weekend, and you just want something to treat yourself. Then you also see that there's nothing nice in the fridge for lunchboxes the next day and the decision's made - it's time to bake!</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Last weekend I made fluffy pancakes with maple syrup and bacon for breakfast. I LOVE this combination, it's amazing. The only thing that can top it is to add some caramelised banana slices (done easily on the grill or fry pan with a little bit of sugar to assist in the caramelisation). After breakfast, we had a fair bit of maple syrup left over. And yes, I realise it can be stored easily, however I had the delicious taste of maple teasing my tastebuds and vowed to make my next baking venture in maple! </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">So, back to Thursday night and the need to bake something... a bag of pecans sitting in the cupboard just waiting to be used, left over maple... it was a no brainer!</span></span><br />
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<a name='more'></a><b><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Maple and Pecan Cake </span></span></b><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">Adapted from <a href="http://www.taste.com.au/recipes/6988/maple+syrup+cake" target="_blank">Taste.com.au</a></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">This recipe is quite straightforward, however different as you mix all the wet ingredients with the butter and then fold through the dry ingredients. The original recipe also has a buttercream icing, however I made this as a more nutty, loaf cake, and if making again, would do a sugar crumble on top (as instructed below). A great "coffee" type cake! </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">125g unsalted butter, softened<br />125g caster sugar<br />2 eggs<br />65ml milk<br />225ml pure maple syrup<br />2 1/3 cups (350g) plain flour<br />1/2 tsp bicarbonate of soda<br />2 tsp baking powder<br />50g pecan nuts, lightly toasted, chopped </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">For the crumble: </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">100g plain flour</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">50g brown sugar </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">50g butter, at room temperature</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">100g pecans, roughly chopped</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Preheat the oven to 180°C. Grease a loaf tin and line with baking paper. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Beat butter and sugar in the bowl until light and fluffy. Beat together the eggs and milk before adding to the butter mixture, followed by the maple syrup. Make sure all ingredients are well incorporated. Sift dry ingredients together and fold into the mixture. Spread the mixture into prepared pan.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Make the crumble. In a bowl, rub (preferably using your fingers, as it's fun) together 100g plain flour with 50g brown sugar and 50g butter. Add the pecans and sprinkle crumble over the top of the cake. Bake for 1 hour or until an inserted skewer comes out clean. Remove from oven and cool in pan for 5 minutes, then turn out on a wire rack to cool completely.</span></span></div>
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Weekend Mummyhttp://www.blogger.com/profile/17471060989288162359noreply@blogger.com0tag:blogger.com,1999:blog-2789795664511262679.post-66151439517627915472013-06-10T09:22:00.003+10:002013-06-19T07:35:27.497+10:00Good food and food company<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">I
believe good food makes people happy. Good food and good company make
for a fantastic night. And good food, good company and a great bottle/s
of wine is always memorable. I started getting into baking when I
wasn't the happiest in life, it acted as an escape for me and also gave
me something to be passionate about and enjoy. Eating the food was also
amazing, however did cause a fair bit of weight gain - so a lesson,
moderation ;-).</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">I
find my baking can make others happy. I am filled with pride when I
present a layer cake to a friend or family member to celebrate their
birthday. I love hearing the mmmmmmm from people when they take the
first bite of a treat I'<span style="font-size: small;">ve</span> lovingly prepared. And I
love when friends or family ask me to bake something for them, as it
shows my passion has transferred to them and they want to share good
food with their friends or family. (My photography is not great though,
so I think that should be the next thing I work on...)</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">This recipe is for my uncle. He<span style="font-size: small;"> ha</span>s
shared many cakes and desserts with me and during the week asked if I
could make something special for a lunch party he was throwing.
Blueberries are just coming back into season here, so I decided on a
blueberry sour cream cake with a white chocolate cream cheese icing. I
was later told it was a hit!</span></span><br />
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<a name='more'></a><b><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Blueberry Sour Cream Cake</span></span></b><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="font-size: x-small;">Adapted from <a href="http://www.taste.com.au/recipes/18225/passionfruit+layer+cake" target="_blank">Taste.com.au</a></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">500g butter, at room temperature</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">430g caster sugar<br />2 tbs finely grated lemon rind<br />8 eggs, at room temperature</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">450g plain flour</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">3 tsp baking powder<br />1/4 cup lemon juice</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">425g sour cream</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 punnets of blueberries, washed and towel dry</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">500g cream cheese, softened</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">100g icing sugar</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">150g white chocolate, melted</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Preheat oven to 180°C. Grease and line the base and side of a large non-stick round cake pan then dust with icing sugar.<br /><br />Use
an electric mixer to beat the butter, caster sugar and lemon rind
together until pale and creamy. Make sure you have a big bowl, as there
is a lot of ingredients and a medium size bowl will be too small. Also, a
tip if you butter isn't at room temperature, grate it into the bowl
before beating.Next, add the eggs, one at a time, beating well between
each addition. Add the flour, baking powder in a separate bowl and stir
to combine. Add the lemon juice to the sour cream and stir until just
combined. Mix the flour and the sour cream into the butter mixture
alternatively in 3 additions. Final, fold through dry blueberries.<br /><br />Spoon
the mixture into the pan and using the back of a spoon, smooth the
surface. Bake in preheated oven for about 1 hour and a half or until a
skewer inserted in the centres comes out clean. Remove from oven and set
aside for 5 minutes before turning on to a wire rack to cool
completely.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">To
make the icing, beat the creamcheese and icing sugar until smooth. Pour
in the cooled melted white chocolate and continue to beat until well
combined and smooth. When cakes are completely cooled, spread the cream
cheese over the top, or cut the cake into layers and use some cream
cheese to fill inbetween the layers as well as the top of the cake. Eat
at room temperature. ENJOY!</span></span><br />
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<a href="http://2.bp.blogspot.com/-HYhYcfuXQpQ/UbUMd7rbvPI/AAAAAAAABaA/ik5IeoF3EMU/s1600/IMG_0452.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-HYhYcfuXQpQ/UbUMd7rbvPI/AAAAAAAABaA/ik5IeoF3EMU/s400/IMG_0452.JPG" width="400" /></a></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">I
had so much mixture that I was also able to make four smaller cakes
(about cupcake size). You could make a batch of 12 cupcakes with the
above, just half the ingredients (except the icing, I find it's good to
have a lot of icing!).</span></span><br />
<br />Weekend Mummyhttp://www.blogger.com/profile/17471060989288162359noreply@blogger.com0tag:blogger.com,1999:blog-2789795664511262679.post-15914605272282094302013-05-28T09:58:00.001+10:002013-06-19T07:37:49.437+10:00The mighty Red Velvet<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-1EZGEVV6oYw/UaPyH129MPI/AAAAAAAABZc/Q1HCP1Tvwh4/s1600/IMG_0381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-1EZGEVV6oYw/UaPyH129MPI/AAAAAAAABZc/Q1HCP1Tvwh4/s400/IMG_0381.JPG" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">This week is a massive hub of activity at my work as the exclusive season of <a href="http://www.qpac.com.au/bolshoi/index.html" target="_blank">The Bolshoi Ballet</a> opens. Almost everyone at work is somehow involved, and having The Bolshoi come exclusively to QPAC (<span style="font-size: small;">ie</span> NOWHERE else in Australia) is a big achievement. I'm mainly working on other projects, so not heavily involved, but wanted to congratulate my teammates with a cake that symbolised the Bolshoi. I could have played with something <span style="font-size: small;">vodk<span style="font-size: small;">a</span> infused, or done the Pavlova to link to the first Bolshoi Australian visit, but I wanted to do something that linked <span style="font-size: small;">to "Big" and "<span style="font-size: small;">Red"</span></span></span> - a Red Velvet Cake. I know red velvet feels more American than Russian, however it is red, it<span style="font-size: small;"> i</span>s big, and it will impress!<br /><br />The main reason I've avoided red velvet in the past is because that on my first red velvet experience<span style="font-size: small;">,</span> I c<span style="font-size: small;">ould</span> taste the food colouring. I hate the taste <span style="font-size: small;">of food colour <span style="font-size: small;">and </span></span>that turn<span style="font-size: small;">ed</span> me off. So, wanting to make something special for the Bolshoi but avoiding that bad food colouring aftertaste, I started a search online for a great red velvet recipe with minimal red food colouring. Most recipes called for 2 or 3 ozs (up to 6 tbs) of red food colouring, which was way too much for my liking. Then, via <a href="http://www.tastespotting.com/" target="_blank">tastespotting</a>, I found a recipe that required just 1 tbs. It even called it a "sexy" red velvet, so I went with that. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">As always, I made the cake with my son. He got so excited when we added the red food colouring and cocoa, as it change the cake from ordinary to "OH MY GOD, LOOK AT THAT COLOUR!" We definitely<span style="font-size: small;"> had fun making<span style="font-size: small;"> this cake, so much so, I might try red vel<span style="font-size: small;">vet again. </span></span></span>ENJOY!</span></span><br />
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<a name='more'></a><span style="font-size: large;"><b><span style="font-family: Verdana,sans-serif;">Bolshoi Red Velvet Cake</span></b></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Adapted from <a href="http://austinpie.blogspot.com.au/2008/03/red-velvet-with-slow-southern-style.html" target="_blank">Food and Photo</a></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br />1<span style="font-size: small;">20</span> grams unsalted butter, at room temperature and cubed<br />330g <span style="font-size: small;">caster</span> sugar<br />2 large eggs</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 tbs red food coloring (I want a BIG red colour)<br />1/4 cup dutch cocoa powder<br />3 1/2 cups plain flour<br />1 1/2 tsp baking powder<br />1 tsp salt<br />1 tsp baking soda<br />2 tsp vanilla</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 cups buttermilk (or 2 cups milk and juice of 1 x small lemon into the milk. Allow to sit for about 5 minutes before adding to your batter. This is the cheaper alternative to buttermilk)</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Preheat oven to 180 C. Grease a retangular lamington tin (best if you have two, but I only had one so had to bake in batches).</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Beat butter and sugar until smooth and sugar has dissolved. Mix in one egg at a time, beating after each addition. Turn mixer off and add food coloring and cocoa powder to bowl. Turn on low until just incorporated and then beat on medium until smooth.</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Sift together the flours, salt, and baking soda and set aside. Stir buttermilk and vanilla together. Add dry ingredients to the bowl in three batches, alternately with the buttermilk in two batches. Beat on medium until just combined. Add sour cream and vinegar and beat on low until combined.</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Fill tin with half the batter and bake for about 20 minutes (or until a skewer can be inserted and comes out clean). Remove from oven and allow to sit for 5 minutes before removing from pan and allowing to cool on a baking rake. Repeat baking with remaining mixture. Cool completely before icing.</span></span><br />
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<a href="http://4.bp.blogspot.com/-DRcj-SvRZak/UaPyDIvqR3I/AAAAAAAABZQ/iaoFbG3u_aA/s1600/IMG_0378.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-DRcj-SvRZak/UaPyDIvqR3I/AAAAAAAABZQ/iaoFbG3u_aA/s320/IMG_0378.JPG" width="320" /></a><span style="font-family: Verdana,sans-serif;"><b>Cream Cheese Frosting</b></span><br />
<span style="font-family: Verdana,sans-serif;">500g cream cheese, soften</span><br />
<span style="font-family: Verdana,sans-serif;">50g butter, softened</span><br />
<span style="font-family: Verdana,sans-serif;">2 tsp vanilla</span><br />
<span style="font-family: Verdana,sans-serif;">1 cups icing sugar, sifted</span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 tbs milk<br /><br />Cream cream cheese, butter, and vanilla on med-high speed until smo<span style="font-size: small;">oth and the butter is completely incorporated into the mix</span>. Sift the icing sugar into the bowl then beat on low until smooth. Add <span style="font-size: small;">the milk, a tables<span style="font-size: small;">poon at a time, <span style="font-size: small;">until you have your desired consistency. </span></span></span></span></span><br />
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<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Assemb<span style="font-size: small;">ly</span></span></span></span></span></span></b><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Cut the c<span style="font-size: small;">akes in half, <span style="font-size: small;">length wa<span style="font-size: small;">ys, so you have 4 smaller recta<span style="font-size: small;">ngles.<span style="font-size: small;"> Place your bottom layer on your <span style="font-size: small;">serving plate and spread a tablespoon or two o<span style="font-size: small;">f icing over the to<span style="font-size: small;">p. Rep<span style="font-size: small;">eat with remaining layers. Coat the sides and top<span style="font-size: small;"> of the cake with remaining cream cheese <span style="font-size: small;">(you might like to lightly do the cake, pop in the f<span style="font-size: small;">ridge to harden for 15 minutes, then ice with <span style="font-size: small;">the remaining cream cheese to get a thick, smooth effect).<span style="font-size: small;"> ENJO<span style="font-size: small;">Y!</span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> <br />
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Weekend Mummyhttp://www.blogger.com/profile/17471060989288162359noreply@blogger.com0tag:blogger.com,1999:blog-2789795664511262679.post-39607047520849228242013-05-27T09:17:00.002+10:002013-06-19T07:40:30.583+10:00Surprise, it's a birthday cake!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Another birthday, another layer cake. I really wanted to bake a caramel cake for my brother's birthday on the weekend. I searched the internet for a caramel cake recipe that looked delicious and wouldn't take <a href="http://weekend-mummy.blogspot.com.au/2012/10/muffins-stick-bread-and-birthday-cake.html" target="_blank">four hours to bake</a>. I then thought about how I could add texture and found a simple honeycomb recipe that would be delicious between the layers of my caramel cake. Once I had finally decided on what to make, I got baking. The first thing I did was make the honeycomb... first issue, no honey. However, I had treacle, so thought "why not give that a go?" It looked ok, a bit darker than honeycomb, but didn't foam up the same way and wasn't crunchy, so left that. Then I went to start on the caramel cakes. I pulled out all my ingredients to find I had no more brown sugar. So, with treacle-comb unsuccessful and no brown sugar for a caramel cake, I decided to go onto plan B... a white </span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">and dark </span></span>chocolate layer cake. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">I don't know how my caramel cake would have turned out, I'll probably tell you next brithday, but I can tell you the </span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">white </span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">and dark </span></span>chocolate</span></span> cake was delicious, and even more special with the white chocolate buttercream! ENJOY!</span></span><br />
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<a name='more'></a><span style="font-size: large;"><b>White and dark chocolate birthday cake</b></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Preheat oven to 160°C. Grease two round 20cm cake pans
with butter. Line base and side with non-stick baking
paper.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>Dark Chocolate Cake </b></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 cups plain flour<br />1 tsp baking powder<br />1/2 teaspoon bicarbonate of soda<br />1/2 cup cocoa powder<br />200g butter, softened<br />1 cup caster sugar<br />2 teaspoons vanilla essence<br />3 eggs<br />3/4 cup milk</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Beat butter, sugar and vanilla in a large bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition. Sift the flour, baking powder, bicarbonate of soda and cocoa into the bowl and fold through. Stir the milk through until smooth.<br /><br />Using a piping bag, pipe the chocolate mixture into ball type shapes into each pan (about four around the edges and one in the middle). Leave until the white chocolate mix is ready to fill the remainder of the tins.</span></span><br />
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<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">White Chocolate Cake</span></span></b><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">220g extra-creamy premium white chocolate, chopped<br />180g butter, chopped<br />185ml cold water<br />155g caster sugar<br />2 eggs, at room temperature, lightly whisked<br />150g plain flour, sifted<br />115g self-raising flour, sifted </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Place chocolate, butter and water in a saucepan over low heat. Cook, stirring occasionally, for 5 minutes or until chocolate melts. Remove from heat and set aside for 5 minutes to cool slightly.<br /><br />Add sugar and egg and stir until just combined. Add flours and stir until well combined. Pour mixture into pans, surrounding the chocolate. Pop into the oven to bake for 45 - 55 minutes, or until moist crumbs cling to a skewer inserted into cake. Set aside for 30 minutes, then turn onto a wire rack to cool completely.</span></span><br />
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<a href="http://1.bp.blogspot.com/-GU4pj3cEbeY/UaKHsdp5NvI/AAAAAAAABYs/n7uNd5XgbcY/s1600/IMG_0375.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-GU4pj3cEbeY/UaKHsdp5NvI/AAAAAAAABYs/n7uNd5XgbcY/s320/IMG_0375.JPG" width="320" /></a><b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">White Chocolate Buttercream</span></span></b><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">3 egg whites<br />130g sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">100g white chocolate, melted<br />142g butter, cubed and at room temp<br />4 x drops green food colouring<br /><br />In the base of a double boiler, bring water to a simmer. In the top bowl, combine the egg whites and sugar and whisk constantly until the mixture is hot to the touch, about five minutes depending on the original temperature of the eggs. When the mixture has warmed sufficiently, pour it into the bowl and whip on high speed until the bottom of the bowl is room temperature, ten to fifteen minutes. With the beater still going, pour in the white chocolate and continue to beat until the mixture is back to room temperature.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">When the bowl is no longer warm, turn the mixer to medium-low and begin adding the butter piece by piece. Let each chunk incorporate completely before adding the next and don't rush the process! </span></span><br />
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<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Assembly</span></span></b><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Raspberry jam</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Hundreds & thousands</span></span> </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Cut the cooled cakes in half. Place the bottom layer on your cake stand and top with some buttercream. Top with the second layer. Spread the raspberry jam over the top followed by some buttercream. Top with the third layer and just buttercream again. Top with the final layer. Lightly press down on the top of the cake to ensure you get a flat top. Fill in the side gaps with buttercream. Pop in the fridge for about 15 minutes before coating for a second time. Coat the top with a layer of buttercream. With the remaining buttercream, decorate the top with swirls around the edge (using a piping bag) and fill the centre with hundreds & thousands (it is a birthday after all). </span></span><br />
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<br />Weekend Mummyhttp://www.blogger.com/profile/17471060989288162359noreply@blogger.com0tag:blogger.com,1999:blog-2789795664511262679.post-2361436404463240582013-05-12T11:05:00.001+10:002013-05-16T15:18:55.987+10:00Mother's Day inspirations<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Things I love about being a Mum:</span></span><br />
<ul>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">The feeling of pride as my son surprises me with a new thought or learning.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">The warmth of his cuddles as he squeezes me.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">The joy I feel when planning special games or activities to share with him that I know we'll both enjoy.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Having him sit o the counter while we bake together.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Hearing the stories from his day.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Knowing I've done something right when I might be feeling upset or stressed and he spontaneously cuddles me and lightly pats me on the back. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">The look of absolute love he gives me<span style="font-size: small;">. </span> </span></span></li>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">I don't think I can write down all the joys of being a Mother. I know I can complain about the hardness at times, but I would go through it again in an instant knowing there are so many amazing moments of joy that come with parenthood. I have changed more than I expected since becoming a Mummy. I may have lost personal time and irresponsibility, but I have gained strength, wisdom, courage and a love which cannot be explained or described.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Happy Mother's Day to all the Mums out there. Enjoy the beautiful day you deserve!</span></span> </span></span><br />
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<b><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Vanilla and Strawberry Buttermilk Layer Cake</span></span></b><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Adapted from <a href="http://sweetapolita.com/2013/05/strawberry-lavender-buttermilk-cake/" target="_blank">Sweetapolita</a></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">My cake for Mother's Day pretty much had to be inspired by this blog. I love all the cakes she creates, but also the wonderful way she incorporates her gorgeous family into her posts and public profile. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>Vanilla Buttermilk Cake</b><br />4 whole eggs, room temperature<br />2 egg yolks, room temperature<br />1-1/4 cups (297 ml) buttermilk, shaken<br />2 teaspoons (10 ml) pure vanilla extract OR Princess Bakery Emulsion<br />3 cups (345 g) cake flour, sifted<br />2 cups (400 g) sugar<br />1 tablespoon plus 1/2 teaspoon (17 g) baking powder<br />1 teaspoon (5 g) baking soda<br />1/2 teaspoon (4 g) salt<br />1 cup (227 g) unsalted butter, cold and cut into small even pieces<br /> </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Preheat the oven to 180 C. Butter the bottoms and sides of two round cake tins then line the bottoms with baking paper.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Firstly, lightly whisk the eggs, yolks, 1/4 cup of the buttermilk and the vanilla. Set aside.</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br />Next, in a large bowl (these ingredients equal about double what you'd do for a normal cake, so best to start with a large bowl) combine the flour, sugar, baking powder, baking soda and salt. Add the butter and beat with an electric mixer until the flour resembles breadcrumbs (or looks sandy). </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br />Add the remaining 1 cup buttermilk to the dry ingredients and mix on medium speed until combined. Reduce the speed to low and gradually add the egg mixture; once the mixture has been added, increase speed to medium and beat until mixture is combined and smooth. Be careful not to over beat! </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br />Divide batter evenly among the 2 prepared pans and pop into the oven for about 35 - 40 minutes, or until a skewer can be inserted into the center and comes out with a few crumbs but no batter. Let the cakes cool in the pans for 10 minutes then carefully turn out onto wire racks, peel of the paper liners, and let cool completely. Once cooled, using a serrated knife, carefully cut the cakes through the centre to make 4 layers. Wrap loosely in glad wrap (make sure there's something between each layer so they don't stick) and pop the layers in the fridge to continue to cool completely before assembly.</span></span><br />
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<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Filling</span></span></b><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">250g fresh strawberries, hulled and quartered (save 3 for decorating)</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/4 cup caster sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 tbs water</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">500g cream cheese</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/2 cup icing sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 tsp vanilla extract</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br />Start with making a sugar syrup to add to your strawberries. In a saucepan over medium heat, add the sugar and water. Simmer until the sugar has dissolved and the liquid thickens slightly. Remove from heat and set aside. In a food processor or blender, add the strawberries and sugar syrup. Pulse until smooth. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">In a bowl, beat the cream cheese, icing sugar and vanilla extract until smooth. Set aside until ready to use.</span></span><br />
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<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><a href="http://3.bp.blogspot.com/-7P_LCB8YfKU/UY8jHKplaAI/AAAAAAAABYM/qzT4Q7n1e0k/s1600/IMG_0286.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-7P_LCB8YfKU/UY8jHKplaAI/AAAAAAAABYM/qzT4Q7n1e0k/s320/IMG_0286.JPG" width="320" /></a>Icing</span></span></b><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">250g butter, at room temperature</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">3 cups icing sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 tsp vanilla extract</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/2 cup milk</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 - 4 tbs strawberry puree</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">In a bowl, beat the butter, icing sugar and vanilla until smooth. Add the milk slowly and taste to see if more milk is needed. You don't want the icing to taste too grainy from the icing sugar, so to make it smoother, add a little more milk and beat until smooth. Finally, add the strawberry syrup to give the icing a light pink colour. Add the puree a tablespoon at a time, as the acid in the strawberries can cause the butter in the icing to curdle. Too much strawberry will cause this and mean your icing won't be smooth. </span></span><br />
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<a href="http://1.bp.blogspot.com/-lURKrO18pLk/UY8jGlJRjEI/AAAAAAAABYE/MMuYRRC3BFc/s1600/IMG_0285.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-lURKrO18pLk/UY8jGlJRjEI/AAAAAAAABYE/MMuYRRC3BFc/s320/IMG_0285.JPG" width="320" /></a><b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Assembly</span></span></b><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Place the bottom layer of cake on your serving plate (soft, inside cake facing up). Spoon 1 - 2 tbs of strawberry puree onto the cake and using a pastry brush, spread the strawberry over the layer. Next, spread a layer of the cream cheese over the strawberry (about 1/3 of the cream cheese mixture, save a bit to decorate the top). Top the cream cheese with a layer of cake and repeat until the final cake layer has been added. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">With your strawberry butter icing, fill in all the gaps between the layers to make the outside smooth. Then start spreading a layer of icing on the outside of the cake. Pop the cake in the fridge for about 10 minutes to set the icing before adding another layer on the outside and a layer on the top. Smooth out. Using a piping bag, pipe some cream cheese around the outer edges of cake, this will help disguise any dodgy edges as well. Finish with a few strawberries on top. ENJOY!</span></span><br />
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Weekend Mummyhttp://www.blogger.com/profile/17471060989288162359noreply@blogger.com0tag:blogger.com,1999:blog-2789795664511262679.post-50141072763941144182013-05-07T08:08:00.003+10:002013-05-07T08:08:34.658+10:00Early morning rise<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">This morning I woke up at 4.30am when my son called out from his room. I was daft and checked the time before I went in, which meant as soon as I got back to bed, I knew it was almost time to get up and my head didn't let me go back to sleep. I started thinking about all the meetings I have on today, then about some of the projects I have at work, then about what we're doing for Mother's Day, then I checked Facebook and Instagram (surprisingly not many updates from last night). Then I started asking myself if I should just get up and if I did get up, what I could do... This all feels less crazy when I'm lying there in these moments than it does writing it out now. Anyway, I remembered a recipe I found the other week for a sticky bun. It takes about <span style="font-size: small;">2</span>0 minutes prep time, an hour to rise and then about 30 minutes to bake. I didn't have the time last week, however being awake so early this morning and knowing I'm leaving for work a bit later today, I thought "why not get up now and make that bun!". So, I did. <span style="font-size: small;">A</span>nd here it is in it's gooey, warm, goodness! YUM. Hope your breakfast was as delicious ;-).</span></span><br />
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<a name='more'></a><b><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Sticky Honey Pecan Bun</span></span></b><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><a href="http://www.taste.com.au/recipes/17564/sticky+honey+pecan+bun" target="_blank">Adapted from Taste.com.au</a></span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">50g butter, melted<br />1/3 cup honey<br />1/2 cup brown sugar<br />1/2 cup pecans, roughly chopped<br />1/2 cup milk<br />50g butter, chopped<br />pinch of white sugar<br />8g sachet instant dry yeast<br />2 1/2 cups plain flour<br />2 eggs at room temperature<br />1/4 cup caster sugar</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">extra brown sugar</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">extra pecans </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />Grease a 22cm round spring-form cake pan. Line base with baking paper. Combine melted butter, honey and brown sugar in a bowl. Pour mixture into pan. Sprinkle with pecans.<br /> </span></span><br />
<a href="http://3.bp.blogspot.com/-K_3Qkbikzdo/UYgpSdzmMvI/AAAAAAAABQs/vfY0gTLuFdY/s1600/IMG_0219.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-K_3Qkbikzdo/UYgpSdzmMvI/AAAAAAAABQs/vfY0gTLuFdY/s320/IMG_0219.JPG" width="320" /></a><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Heat the milk in a microwave or over the stove, you want it just before the boil. Add chopped butter and pinch of white sugar and stir until butter melts. Add yeast. Stir to combine then cover with plastic wrap and set aside for about 5 - 10 minutes, or until the mixture becomes frothy. Tip - make sure you have completely covered the bowl as if air can get in, your mixture won't froth.<br /><br />In a food processor, add the flour, eggs and caster sugar. Process until the mixture resembles fine breadcrumbs. Add the milk and process again for about 1 to 2 minutes, or until mixture forms a ball. Place dough on a floured surface and knead until dough is smooth and elastic.<br /></span></span><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Divide dough into 8 pieces. Roll each piece into a ball then using a rolling pin, roll the balls out into discs, about 1cm thick. Sprinkle the extra brown sugar and pecans over the balls, then roll them back into a ball, similar to how you would when making scrolls. Place, in a single layer, over sticky pecans in your tin. Cover with plastic wrap and stand in a warm place for 1 hour or until doubled in size. Preheat oven to 180°C.<br /><br />Bake bun for 25 to 30 minutes or until golden and hollow-sounding when tapped on top. Stand in pan for 5 minutes. Turn out onto a wire rack lined with baking paper. ENJOY!</span></span><br />
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<br />Weekend Mummyhttp://www.blogger.com/profile/17471060989288162359noreply@blogger.com0tag:blogger.com,1999:blog-2789795664511262679.post-44566400893276584102013-05-01T09:10:00.004+10:002013-05-01T09:10:34.184+10:00Pinch and a punch... etc<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Pinch and a punch for the first day of the month. Whit<span style="font-size: small;">e rabbit. Slap and a kick for being so quick. Th<span style="font-size: small;">is is generally how every <span style="font-size: small;">first-day-of-the-month started while at school</span></span></span>. I'm yet to teach my son these games, mainly because he is still fig<span style="font-size: small;">uring out what the days of the week are, introducing </span></span>dates and months would through him a little too much... So to celebrate the first day of May (HOW DID IT GET TO MAY ALREADY???!), here's a little morning tea treat which many would have <span style="font-size: small;">experien<span style="font-size: small;">ced in their lunch boxes growing up, with a bit of a delicious<span style="font-size: small;">, buttery addition. Enjoy.</span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><b>Chocolate and Coconut slice</b></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><a href="http://www.taste.com.au/recipes/29825/choc+coconut+slice" target="_blank">Recipe from Taste.com.au</a></span><br />150g butter, melted, cooled<br />1 cup firmly packed brown sugar<br />1 egg, lightly beaten<br />1 teaspoon vanilla extract<br />1/2 cup plain flour<br />1/3 cup Self-Raising flour<br />1/4 cup cocoa powder<br />3/4 cup desiccated coconut<br /><br />Preheat oven to 180°C/160°C fan-forced. Grease a square pan then line with baking paper.<br /><br />Place butter, brown sugar, egg and vanilla in a large bowl. Stir until well combined. Sift over flours and cocoa. Add 1/2 cup coconut. Stir to combine. Spread mixture into prepared pan. Bake for 25 to 30 minutes or until firm to touch.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>Chocolate Frosting</b><br />3 egg whites, at room temperature<br />130g caster sugat<br />200 - 250g butter, at room temperature<br />40g cocoa<br />1 tsp vanilla extract<br /><br />In a stainless steel bowl, add the egg whites and sugar. Boil some water (enough so when the stainless steel bowl sits over the top, the water is not touching the bottom) over a medium heat until the water is simmering, then turn the heat off and immediately place the stainless steel bowl over the water and beat the eggs and sugar until thick (about 5 minutes). Remove from heat and continue beating until the mixture returns to room temperature. Next turn the beater down to a medium-low speed and add the butter, a tablespoon at a time. Beat each tablespoon of butter until completely combined with the mixture (this is important, the buttercream won't work if you add too much at one time). When the mixture is thick, stop adding butter. The mixture will sometimes resemble a curdled effect just before it is ready. This is caused by the butter not being incorporated properly. To fix, just turn beater up to high and beat until thick. Finally beat through the cocoa and the vanilla extract. Spread over the top of the slice and refrigerate so the buttercream becomes more solid (leave it out of the fridge if you prefer a soft, light effect). Feel free to dust with more cocoa or with chocolate shavings.<br /><br /></span></span>Weekend Mummyhttp://www.blogger.com/profile/17471060989288162359noreply@blogger.com0tag:blogger.com,1999:blog-2789795664511262679.post-46419761218015017192013-04-27T08:39:00.001+10:002013-04-29T10:39:41.027+10:00Muffins in exchange for cuddles<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">I be<span style="font-size: small;">live it's important<span style="font-size: small;"> to bring something to share w<span style="font-size: small;">hen going visiting. <span style="font-size: small;">It might not be shared while you're over, but the gesture is there and <span style="font-size: small;">it makes you feel like a good guest. <span style="font-size: small;">When I don't have time to bake, I always stop by a bakery<span style="font-size: small;"><span style="font-size: small;">. More ofte<span style="font-size: small;">n than not though, I'm disappointed with what I buy. <span style="font-size: small;">The taste is either boring or it i<span style="font-size: small;">sn't<span style="font-size: small;"> fresh enough. <span style="font-size: small;">So, I generally try to ma<span style="font-size: small;">ke something myself, which gives me<span style="font-size: small;"> </span>the feeling that my gift is more genuine. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Today I am meeting my Manager's baby for the first time. We through her a <a href="http://weekend-mummy.blogspot.com.au/2013/03/showering-friend-with-sweetness.html" target="_blank">Baby Shower recently</a> and I got to bake super sweet and decadent treats. However, now I need to take breatfeeding and windy bab<span style="font-size: small;">ies into consideration and I've scaled my baking<span style="font-size: small;"> back. Today I've made her White C<span style="font-size: small;">hoco<span style="font-size: small;">late and Coconut Muffins. <span style="font-size: small;">Coming into Autumn<span style="font-size: small;"> with t<span style="font-size: small;">he air cool and crisp, the lovely warm<span style="font-size: small;">ness of these fres<span style="font-size: small;">h</span> muffins with a light sweetness to them is not just comfort<span style="font-size: small;">ing<span style="font-size: small;">, but feels perfect for a first baby meeting. </span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<a name='more'></a><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b><span style="font-size: large;">White Chocolate and Coconut <span style="font-size: large;">M</span>uffins</span></b></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">Adapted from <a href="http://www.taste.com.au/recipes/24088/blueberry+and+coconut+muffins" target="_blank">Taste.com.au</a></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">300g self-raising flour<br />155g caster sugar<br />75g shredded coconut<br />125g butter, melted<br />125ml buttermilk<br />2 eggs, lightly whisked</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">70g white chocolate, shaved or broken into small pieces </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Honey<br /><br />Preheat oven to 180°C. Line 6 large muffin pans with paper cases or baking paper.<br /><br />Combine the flour, sugar and coconut in a bowl. Add the butter, buttermilk and egg, and stir until combined. Stir in the white chocolate.<br /><br />Spoon the mixture into the the prepared cases. Drizzle the tops if each muffin with honey. Bake for 25 to 35 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans for 15 minutes to cool slightly before turning onto a wire rack to cool completely. Eat warm!</span></span><br />
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<br />Weekend Mummyhttp://www.blogger.com/profile/17471060989288162359noreply@blogger.com0