Sophia's Christening Cake

Who would have thought doing a cake mid week would have caused so many head aches? I should have known, that juggling work, cake decorating and being a wife would have been a challenge. However, those who know me know that I am always up for a challenge.

Granted it took me a few attempts to get the cake itself the correct consistency, it was smooth sailing after that. Note to self, don't believe the cake decorating supply centre, a 10 inch board is not a 9 inch, I lost a day of decorating because I trusted him. I think this was a good lesson in learning to stock pile some essentials in case of last minute requests.

I was relatively pleased with this cake, I love the simplicity, and remember if it looks simple its usually harder as you can see the imperfection on a simple cake.

Strawberry Cloud Cakes

For some time know I have wanting to try out a meringue icing, so I decided that these little babies were  a must Sunday try. Here is the recipe if you want to give them a shot yourself

Strawberry Butter cake

90g softened butter

1/2 tsp vanilla extract

1/2 cup caster sugar

2 eggs

1 cup SR Flour

2 tbs milk

2 tbs strawberry jam

1. Pre heat oven to 160º C in fan- force setting, Line 12 standards muffin pan
2. Beat buuter, extract and sugar
3. Add flour, milk and beat until mixture is pale in colour
4. Divide mixture among cases and add jam over over cupcakes and using a skewer swirl jam into cakes
5. bake for 20 mins and leave to cool

Frosting

1 cup caster sugar

1/3 cup water

2 egg whites

1. combine sugar and water in small saucepan, stir over heat without boiling or stirring for abut 5 minutes. Syrup should be thick but not coloured
2. Remove from heat allow bubbles to subside
3. beat egg whites until soft peaks form
4. while mixer is operating add hot syrup in thin stream 
5. beat on high speed for about 10 minutes or until mixtures thick and cool

Kyle's Tennis Birthday Cake

I had the great pleasure in creating a cake for a very dear friends oldest child. Granted I was given free creative design and really no pressure. I really wanted to do this cake, firstly to gain more cake decorating experience and secondly to gauge the timing of doing cakes on my own.

I learnt a costly lesson, in using new items, DON'T DO IT..I tried to skip a step and buy a pre-made cake mix, it actually resulted in a super dry and crumby cake, so in the bin that went and a new mud cake from scratch was called for.

Armed with my trusty mud cake recipe, it was take 2, with success. I decided to make a square cake, inspired by Kyle's love of tennis. I also knew from many car journeys with Ms Toula that her husband often plays tennis with Kyle with very little skill.

Kyle's reaction was overwhelming and truly made the time spent absolutely worth it. He was amazed and said it was the best cake he had ever had. I guess that's my job done.

Until next time, Happy Baking xoxoKB

Raspberry Fangipane Tart

Note: Fresh dates, blueberries, strawberries, dessert figs or prunes, sliced apples or pears in place of raspberries. An alternative to orange is lemon rind

450g sweet short crust pasty (or for home made pastry see below)
1 cup frozen raspberries (alternatively use fresh raspberries or strawberries)
Icing sugar
Whipped or double cream
Almond slivers

Short Crust Pastry

1 1/2 plain flour

125 g butter, chilled and cut into cubes

1/2 cup icing sugar

3 egg yolks

1 tbs iced water

1. Place flour, butter and sugar in a food processor and in short bursts mix until mixture resembels fine bread-crumbs.
2. Whilst motor is on add egg yolks and water, until dough comes together. Turn dough into fkoured surface and bring together to form a ball. Flatten dough to look like disk and cling wrap and refrigerate for 1 hour.
3. If you dont have a convention oven setting you will need to blind bake. Preheat oven to 180º C roll out dough between two sheets of baking paper and line tray (30cm) with pastry refrigerate for a further 30 mins.
4. Line with baking paper and place weights , bake for 15mins.

Frangipane                                           
250g unsalted butter                              
1 cup caster sugar                                
1 teaspoon grated orange                      
3 eggs                                                    
250g almond mean                                
1/2 cup flour

1. Preheat oven on Intensive Bake at 160º C with baking tray placed on shelf 1 (bottom)
2. Cream filling: butter, sugar and rind until light and fluffy.
3. Beat in the eggs one at a time, fold in the almond meal and flour, mix well.
4. Spread frangipane evenly into pastry shell
5. Arrange raspberries and almond on top
6. Bake for 50 mins until set and golden
7. Cool tart in wire rack for 30 mins before removing from tin.
8. Serve tart dusted with icing sugar, serve with cream.

Serves 12.

Oven Cooking Demonstration

I was fortunate enough to get a free cooking demonstration when I purchased my oven, granted it was nearly three years ago since it was installed, but better late than never. I had heard great reviews and it was a cooking class and free, so off I went to see how good it was

Ready to learn, I was pleasantly surprised with the service, after all I had already purchased the oven. I was greeted with a lovely cup of coffee and a divine pistachio and chocolate ganache macaroon. This afternoon was already looking to be great.

Whilst I love baking, I rarely use my oven outside of sweets and desserts so I wanted to learn how to make the most of this german beast and the other 12 settings that I have never dared to use.

Admittedly I wanted to purchase a few move oven accessories, wire rack, but after spending a couple hours with the lovely Kathy, I was converted, and no more wire trays instead trade them in for metal trays, your guests or partner will thank you.

At the conclusion of the demonstration we were able to sample the food to prove there was no tricks, we had veal racks, with horseradish, fetta and vegetable frittata, stuffed grilled mushrooms, bakes potatoes, carrots and brussel sprouts. The food was amazing and was by far the best sit down meal I had in a long time. and for dessert a Chocolate Frangipane Tart was devine.

I am looking forward to many cakes that don't have uneven peaks or cracked tops, and no more blind baking for me, thanks to the convention bake option. I thought I would list a few of the key things I learnt. I don't think they apply to all ovens, but I would think if you have a newish oven that the same rules apply.

1. Avoid baking on wire racks, the metal ones tend to distribute heat more evenly.
2. Pay special attention to the shelf position when cooking (who knew that you don't just put everything in the middle?)
3. Take all trays out of the oven before you turn the oven, only leave what you require
4. Use baking paper on trays
5. If you have Intensive Bake as a option use it! It eliminates the need for blind baking, however you will need to place your pie, tart, pizza quiche on the bottom shelf, as the heat is distributed at higher intensities towards the bottom of the oven.

Stay tuned, I will scan add the guide they provides us for future reference

Charli's 6th Birthday

Charli celebrating her 6th Bday with a Unicorn Pink and White Square cake...she loved it

A Massive Week of Sydney Fun

For those of you who don't know, I headed to Sydney this week to explore in my creative side and dabble in a decorating classes in Sydney CBD were I did a 4-day intensive cake decorating and business session.

The intensive session was only available to 4 students and this week I got an insight to cake decorating and running a successful business from 3 lovely cake decorators Sharon, Lilia and Louise. There were hours of discussions, brainstorms, designing and days of ganaching, covering and decorating. 

We all got to design 2 cakes and by day 4 I was mentally and physically exhausted but extremely proud of the cakes that I created. Special thanks to Sarah L, for letting me share her bed whilst I was in Sydney, I had a blast!

To be honest the first day I was very overwhelmed and began questioning why I was really there? all the other students had done so many decorating classes and here I was a complete novice...doing a 4-day intense workshop, was I loco (crazy) ? Intimidated was a understatement and I quickly realised after day 2, I was in my element and the creative juices flowed all of a sudden it was like I had found my calling and my release. I think my cakes turned out just as good as the others in the class given my limited knowledge, but you be the judge. 

I made two cakes, one of them was heading to a little girl turning 6, Charli and the other unfortunately did not make the journey back to Melbourne however it did go to a nice lady I met in the lift, so I was happy that it didn't get thrown into the bin, there were many hours spend designing and decorating my 'chandelier charm cake'. Unfortunately weighing over 10kg I just couldn't carry all the way to Melbourne. Charli requested a horse so I threw on a unicorn to make her happy, she was thrilled, see below pic, and that is in all honesty why I am drawn to this, the sheer pleasure it brings people, the reaction and the response was flattering, and worth the effort and time.

In any case it was good practice for future orders and I figure if this is the start, there are only bigger and better things to follow. I am looking forward to making many more cakes. 

The other students work

Its Christmas time

Its Christmas time, and whilst in the past I have baked short bread, cookies and gingerbread men, this year, I didnt have the passion, but after a 2 hour cupcake class with Irene (an older lady that is as cute as a button) and my friend Leanda we decided on cupcakes.

Christmas Character Cupcakes

So I set off the week prior on practicing a few great recipes for butter-cream icing, the pre made stuff isn't the same, it lacks flavor! As much as those shop assistants try and convince me.....I dont care...how easy it is,.....I like the real stuff

Trolling through my cookbook collection I remembered that a few years ago whilst on my honeymoon to New York, we stopped by to have magnolia bakery cupcakes and ended up searching Barnes and Noble and Borders for the magnolia cookbook. It took me about 3 different stores but we finally found it. Well the icing was a success more than I can say about my first attempt which I inserted caster instead on icing sugar. Lets just say american cook books may as well be written in chinese sometimes.

Cupcake with vanilla butter-cream

Christmas Cupcakes in my cupcake courier

So after a long christmas day visiting 3 different houses, the cupcakes were a HIT. Parents love the mini size for there kids, however I also made that standard ones as a special request for my hubby.  I was thrilled that all of them disappeared, thats over 50 cupcakes!

Nicole's Baby Shower Cake

Well this was only my second attempt at icing ready to roll icing, I have never had a class or anyone show me so I think it was still a good effort, I need to work out how to get those fondant balls a little more event. Thanks to Ab for recommending weighing them! And good old Irene, bless her little hands helped me out with my mocha baby. Nicole and her guests loved the cake....and Rawle was pretty impressed also!

The Baby Shower Cake

The original plan was to make a belly cake, but after 3 attempts to get the cake out of the mould I gave up and made a bow cake instead

My first iced cake

Inspired from the Planet Cake cook book, I thought I would give this a go.

It isn't as easy as the instructions say, but I was over it after a solid couple hours decorating. It was way to much icing for my liking but the chocolate mud cake and chocolate ganache was delish! Looking bak on this picture it looks awful, but everyone has to start somewhere.

Lets document this as my first ever decorated cake....and then lets hope it only gets better from here.

My first attempt at cake decorating