tag:blogger.com,1999:blog-38628151612370615302024-03-20T09:24:30.164+11:00Sweet Pea CreationsSweet Peahttp://www.blogger.com/profile/03906218333136794768noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-3862815161237061530.post-30091331782259705212015-03-01T20:31:00.000+11:002015-03-01T20:31:39.584+11:00Chocolate chip cookies<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO-mzWK-9-K8B3r44JtjqUWNCsRw-s5XUlU7QxLdQfYlVezJKIISdyr68_bWQepx4pb6jIzll8a9oSuRRLGlYzq6y_R5c-0d7pyZuSWIdq1I206f8RFjzwMGVMGKGzL0DdYO4MEfE0v7A/s1600/chocolate+chip+cookies+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO-mzWK-9-K8B3r44JtjqUWNCsRw-s5XUlU7QxLdQfYlVezJKIISdyr68_bWQepx4pb6jIzll8a9oSuRRLGlYzq6y_R5c-0d7pyZuSWIdq1I206f8RFjzwMGVMGKGzL0DdYO4MEfE0v7A/s1600/chocolate+chip+cookies+(3).JPG" height="320" width="212" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Early last week, I was having a super-mum moment. This rarely, if ever, occurs. There was no TV, no Peppa Pig or ABC4Kids, no iphone or tablet to play with, it was a day of pure human interaction filled with educational yet fun activities for a preschooler! </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><br />Baking these cookies was a brilliant diversion from "guess what is in this bag" game and the "let's sort objects according to the letter it begins with" game. An activity that I could genuinely enjoy!</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Cookies are brilliant for a preschooler to get involved with. Anyone who knows me knows that I can be very "serious" [replace with "uptight"] when I engage in a task, and as a result, I can turn something that would normally be fun, into something well, un-fun. Accuracy is crucial in baking and 3 year olds don't really have a knack for being accurate and precise in anything they do so this activity could have potentially turned very sour! </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">However, the brilliant thing about cookies is that whatever goes and accuracy is irrelevant. Little girl and I were working like two old cooks in the kitchen, it was fantastic team work! I'm pleased to say that with some supervision, these cookies were 100% little girl's doing. Okay, I did round out the little dough balls so that the cookies would come out as near perfectly round as possible.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglJrQwlqs6nIZL8f_TeAdTsaTRHwhjHv2GGx2_ZC8xxqvgUA1-a1m4r0kE0r6179q-sVQ0y0AhCMIMvgJFVwAJQfY9p6LGJAKkC9-nFTNO_d8iVOisPehie4JkOZ-Q87byWMlHzXv9bv8/s1600/chocolate+chip+cookies+(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglJrQwlqs6nIZL8f_TeAdTsaTRHwhjHv2GGx2_ZC8xxqvgUA1-a1m4r0kE0r6179q-sVQ0y0AhCMIMvgJFVwAJQfY9p6LGJAKkC9-nFTNO_d8iVOisPehie4JkOZ-Q87byWMlHzXv9bv8/s1600/chocolate+chip+cookies+(5).JPG" height="320" width="212" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Nothing beats freshly baked cookies and the smell was divine! We used 70% dark chocolate which with the hint of bitterness, offset the sweet biscuit base. I prefer soft and chewy cookies, so I took these out of the oven a little bit early before they got too crunchy. Delicious! </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_j2h1ve3tTGLlyuy2ltYFL5vlHodaZs3wN4mDMSDucjF3REgGNJ95XB1HU_xuX4KqO4CZDK9O0RFBInFdY0iXQmx-KZjMtbCHUsOqRB_p9zPTvlTYy5KPQz5GEergame3isR55l7IKGU/s1600/chocolate+chip+cookies+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_j2h1ve3tTGLlyuy2ltYFL5vlHodaZs3wN4mDMSDucjF3REgGNJ95XB1HU_xuX4KqO4CZDK9O0RFBInFdY0iXQmx-KZjMtbCHUsOqRB_p9zPTvlTYy5KPQz5GEergame3isR55l7IKGU/s1600/chocolate+chip+cookies+(6).JPG" height="320" width="212" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Little girl definitely enjoys baking and there will be much more baking adventures for the two of us yet!</span></div>
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Sweet Peahttp://www.blogger.com/profile/03906218333136794768noreply@blogger.com0tag:blogger.com,1999:blog-3862815161237061530.post-6918805479999641542014-12-11T20:13:00.002+11:002014-12-11T20:13:51.878+11:00Gingerbread Sleigh <div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfkQcMYTaj9IFIfsIVyGJYRLhRQSDiux_BNpTZrZxmzhJeeTBUlVXfMvsK57H4qZnavcYgX1GpTL-jBOsqh1rdUZFSfNtZzlFsYXHmrRoPt91U5S_mT0gp5iy-Pt-1FN6x5hyphenhyphenyW-PeNg/s1600/Gingerbread+sleigh+(25).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfkQcMYTaj9IFIfsIVyGJYRLhRQSDiux_BNpTZrZxmzhJeeTBUlVXfMvsK57H4qZnavcYgX1GpTL-jBOsqh1rdUZFSfNtZzlFsYXHmrRoPt91U5S_mT0gp5iy-Pt-1FN6x5hyphenhyphenyW-PeNg/s1600/Gingerbread+sleigh+(25).JPG" height="212" width="320" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Still riding on the high of my <a href="http://mysweetpeacreations.blogspot.com.au/2014/11/gingerbread-carousel.html" target="_blank">gingerbread carousel</a>, I decided to make one more Christmas inspired gingerbread creation - a gingerbread sleigh...with reindeers! </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqryXvKcKEH1k4OcPNpeaer0OGdBoGyEKksrFzpANtYCX1jzK0zVXEh3yuIbhfuGoo5DxulnpkwEXf4L_RSrfwZBhdTcATOMn83rNylef6FFwbWPKMYKZmjxaDBb-96D33FiSLkZyuc-M/s1600/Gingerbread+sleigh+(18).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqryXvKcKEH1k4OcPNpeaer0OGdBoGyEKksrFzpANtYCX1jzK0zVXEh3yuIbhfuGoo5DxulnpkwEXf4L_RSrfwZBhdTcATOMn83rNylef6FFwbWPKMYKZmjxaDBb-96D33FiSLkZyuc-M/s1600/Gingerbread+sleigh+(18).JPG" height="212" width="320" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">There was no way I was "free styling" reindeers so I bought a cookie
cutter for those! Cookie cutters make everything so much easier!</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Putting together the gingerbread sleigh proved to be surprisingly just as difficult as the carousel, something I didn't anticipate. I think this is because there was no room to hide errors in the sleigh given the simplicity of the structure, whereas the carousel had so many facets to it, you could hide imperfections!</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE3PQvH6tNLzZItcYT8Debss8XN25BvoA78r04YlD9aMPj6AH9F_yOi9iGcIyPBJASLhbdlKrdV5ih0IyV3UUeYT2DHnJzqsq4hpm-TH4uDvaR1EbBOsCHgBq47L_oVkBtNcorz6m1KqE/s1600/Gingerbread+sleigh+(15).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE3PQvH6tNLzZItcYT8Debss8XN25BvoA78r04YlD9aMPj6AH9F_yOi9iGcIyPBJASLhbdlKrdV5ih0IyV3UUeYT2DHnJzqsq4hpm-TH4uDvaR1EbBOsCHgBq47L_oVkBtNcorz6m1KqE/s1600/Gingerbread+sleigh+(15).JPG" height="320" width="212" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">The front of the sleigh</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">It was an exercise of will power to stay away from colouring the sleigh pink! But I did it! However, I unintentionally ended up colouring the sleigh an equally feminine colour as pink, Tiffany blue! Oh well, a leopard cannot change its spots! </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw34JKAgnvPyJxzkEPcGVaIhjR00WPYNSNseta-DbsI57R2ymTRxxK550nyAoSfCESKHYfkrq5_en0NBRiKdBwXt_PeIO47N6KGjnMbs3usUFb9eq6nZHMRpQLG2bM91v8J5mxlyqdHls/s1600/Gingerbread+sleigh+(11).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw34JKAgnvPyJxzkEPcGVaIhjR00WPYNSNseta-DbsI57R2ymTRxxK550nyAoSfCESKHYfkrq5_en0NBRiKdBwXt_PeIO47N6KGjnMbs3usUFb9eq6nZHMRpQLG2bM91v8J5mxlyqdHls/s1600/Gingerbread+sleigh+(11).JPG" height="212" width="320" /></a> </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">An overview of the sleigh including chair!</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6WKiXUlSmnENcIefw8ZAapz8irssOaCyDmC74qNBcgrMm92t0FgB5IpqMbdfdHg8ztnceOEXXRZAXyTmfNzqhLYHv8k3bz03y_NlWRgdTQ0OhyphenhyphenfABI8HIQDOBPGLf0DRyOTGNK4rq4U/s1600/Gingerbread+sleigh+(21).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6WKiXUlSmnENcIefw8ZAapz8irssOaCyDmC74qNBcgrMm92t0FgB5IpqMbdfdHg8ztnceOEXXRZAXyTmfNzqhLYHv8k3bz03y_NlWRgdTQ0OhyphenhyphenfABI8HIQDOBPGLf0DRyOTGNK4rq4U/s1600/Gingerbread+sleigh+(21).JPG" height="212" width="320" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Back of the sleigh</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Given the amount of gingerbread dough I made, I had plenty spare to make <b>two </b>sets of santa sleighs, which is exactly what I ended up doing (actually, I had enough to make another carousel if I really wanted to but let's be honest, who has that amount of energy)! So there you have it, two lots of santa sleighs! Cray Cray!</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipvWbbDIhneT1wMkdguIfwxQ2qb4eLsIIVqMLmNyKNY_5gkcCOa5l8_zLYTgAosLtPjA98jVG0PMIudvUTN-6i9kSzvW5msZvkZgH5wlAwYcUzC1pjApx9uHa_YKueNhM9b9l9itsG14w/s1600/Gingerbread+sleigh+(30).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipvWbbDIhneT1wMkdguIfwxQ2qb4eLsIIVqMLmNyKNY_5gkcCOa5l8_zLYTgAosLtPjA98jVG0PMIudvUTN-6i9kSzvW5msZvkZgH5wlAwYcUzC1pjApx9uHa_YKueNhM9b9l9itsG14w/s1600/Gingerbread+sleigh+(30).JPG" height="212" width="320" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Having two lots of gingerbread sleighs <b>and</b> a gingerbread carousel is bordering on excessive wouldn't you think? Not so, according to little girl who has been eagerly eying these. I have managed to convince her that she doesn't need <b>two </b>sleighs so one will be given away to one lucky customer of our cafe! </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_qoACSHcVBNRb-EJCBmOUpLOsyiNdaQDIBR3BZRd9t8PoxLsuWTRd4PkIoykvLNzEl0iRNwm_p_32ktH6WzQPTHK2_ehsrEoHU3n6EMVhyphenhyphenS3_9_hfGkbr7LbafPw4BEB_uYCF-79cxU/s1600/Gingerbread+sleigh+(35).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_qoACSHcVBNRb-EJCBmOUpLOsyiNdaQDIBR3BZRd9t8PoxLsuWTRd4PkIoykvLNzEl0iRNwm_p_32ktH6WzQPTHK2_ehsrEoHU3n6EMVhyphenhyphenS3_9_hfGkbr7LbafPw4BEB_uYCF-79cxU/s1600/Gingerbread+sleigh+(35).JPG" height="212" width="320" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">It's been a busy month of baking! Aside from gingerbread, I've also been making ginger spiced <a href="http://mysweetpeacreations.blogspot.com.au/2013/12/reindeer-macaron.html" target="_blank">reindeer macarons</a> to sell at the cafe leading up to Christmas! It truly is the silly season! </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Signing off for 2014, have a merry Christmas everyone and thank you for reading this blog! xx</span></div>
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Sweet Peahttp://www.blogger.com/profile/03906218333136794768noreply@blogger.com0tag:blogger.com,1999:blog-3862815161237061530.post-42108449987486915282014-05-18T14:17:00.002+10:002014-05-18T14:23:19.049+10:00Macaron Tower<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ353PicW4NoKmzAgchWkBjKOGAIOGFrQfSHZg3eDNsLK_AlTD8VZ_Grj_B4G-nLKUbCjsUW7I-pFSPNSrQcethdJO-L3Qe5JnadU0J-f61OaypR6b9sM_FO6DIEJsFWQGdQj7uH6eq3k/s1600/Macaron+tower+(31).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ353PicW4NoKmzAgchWkBjKOGAIOGFrQfSHZg3eDNsLK_AlTD8VZ_Grj_B4G-nLKUbCjsUW7I-pFSPNSrQcethdJO-L3Qe5JnadU0J-f61OaypR6b9sM_FO6DIEJsFWQGdQj7uH6eq3k/s1600/Macaron+tower+(31).JPG" /></a></span></div>
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<w:LsdException Locked="false" Priority="39" SemiHidden="true"
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<w:LsdException Locked="false" Priority="39" SemiHidden="true"
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<w:LsdException Locked="false" Priority="39" SemiHidden="true"
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<w:LsdException Locked="false" Priority="39" SemiHidden="true"
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<w:LsdException Locked="false" Priority="39" SemiHidden="true"
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<w:LsdException Locked="false" Priority="39" SemiHidden="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="35" SemiHidden="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="10" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="1" SemiHidden="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="11" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="22" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="39" Name="Table Grid"/>
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<w:LsdException Locked="false" Priority="61" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1"/>
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<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1"/>
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<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3"/>
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<w:LsdException Locked="false" Priority="72" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid"/>
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<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" QFormat="true"
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<w:LsdException Locked="false" Priority="29" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" QFormat="true"
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<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 1"/>
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<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 1"/>
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<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 1"/>
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<w:LsdException Locked="false" Priority="61" Name="Light List Accent 2"/>
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<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 2"/>
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<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 3"/>
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<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 4"/>
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<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 5"/>
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<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 6"/>
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<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 6"/>
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<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 6"/>
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<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" QFormat="true"
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<w:LsdException Locked="false" Priority="21" QFormat="true"
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<w:LsdException Locked="false" Priority="31" QFormat="true"
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<w:LsdException Locked="false" Priority="32" QFormat="true"
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<w:LsdException Locked="false" Priority="33" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" SemiHidden="true"
UnhideWhenUsed="true" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="TOC Heading"/>
<w:LsdException Locked="false" Priority="41" Name="Plain Table 1"/>
<w:LsdException Locked="false" Priority="42" Name="Plain Table 2"/>
<w:LsdException Locked="false" Priority="43" Name="Plain Table 3"/>
<w:LsdException Locked="false" Priority="44" Name="Plain Table 4"/>
<w:LsdException Locked="false" Priority="45" Name="Plain Table 5"/>
<w:LsdException Locked="false" Priority="40" Name="Grid Table Light"/>
<w:LsdException Locked="false" Priority="46" Name="Grid Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="Grid Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="Grid Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
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<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 3"/>
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<span style="font-family: Georgia,"Times New Roman",serif;">Like the croquembouche, I believe that every baker has got
to try make a macaron tower at least once in their life! So I decided it was
time I made one for my BFF’s baby shower yesterday.<span style="mso-spacerun: yes;"> </span></span></div>
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<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Georgia,"Times New Roman",serif;">Never have I had to make so many macarons at the one time! Okay,
if truth be told, these weren’t exactly made at the “one time”.<span style="mso-spacerun: yes;"> </span>Time dictated that I make these in separate batches
over two days, which actually worked out quite well for my sanity’s sake.<span style="mso-spacerun: yes;"> </span>All up, there were 115 macarons.<span style="mso-spacerun: yes;"> </span>ONE HUNDRED AND FIFTEEN MACARONS!<span style="mso-spacerun: yes;"> </span>That’s a lot of macarons!</span><br />
<div style="text-align: center;">
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7TvNgiuD1I7gQoKpWegmoPHsf7RyNLko2su1syWKxfWBwNahdR6Lbipc6leBwr-rJ12bzO8MxjOldymfGAlnszz6o6nhVcYIgoA-2xvOg5cqkUcFQTfsYm025n97LPHfl7U2uLVMs7Jw/s1600/Macaron+tower+(3).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7TvNgiuD1I7gQoKpWegmoPHsf7RyNLko2su1syWKxfWBwNahdR6Lbipc6leBwr-rJ12bzO8MxjOldymfGAlnszz6o6nhVcYIgoA-2xvOg5cqkUcFQTfsYm025n97LPHfl7U2uLVMs7Jw/s1600/Macaron+tower+(3).JPG" /></a> This pic shows only half the number of macarons there were!</span></div>
<br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;">It seems like recently, all I ever seem to bake is macarons,
so you’d think I’d be an old hand at this by now.<span style="mso-spacerun: yes;"> </span>Even so, to this day, I still find baking
macarons nerve rattling.<span style="mso-spacerun: yes;"> </span>I just never
know if they’re going to come out well or not.<span style="mso-spacerun: yes;">
</span>Thankfully, I was happy with each and every one of my 115 maccas!<span style="mso-spacerun: yes;"> </span>It was such a pity that I was going to have
to pierce them with a toothpick.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRHa6euj2nzm4kxE4GSiAa1HPWzJsrATyiUZWLChTSLrPSRcybIdTJsZb8w3aiS5JbMv2TmFitNFBErRhg-XiPJgKWBcn_0QfhdXKg_pCXhhDFj7ux6MWuhzTIA5JtEV4NKXw8Pukpvw/s1600/Macaron+tower+%2817%29.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRHa6euj2nzm4kxE4GSiAa1HPWzJsrATyiUZWLChTSLrPSRcybIdTJsZb8w3aiS5JbMv2TmFitNFBErRhg-XiPJgKWBcn_0QfhdXKg_pCXhhDFj7ux6MWuhzTIA5JtEV4NKXw8Pukpvw/s1600/Macaron+tower+(17).JPG" /></a> </span></div>
<br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo3tTwYFnGz02pEn6muUktG2ife6DROf8XjJ-WoYC_yYzZurW8VWsHN1hfbKTA_vTj-oV9XScShucBG3O2y1Mu5Tncqf1tmqQW36beHfhnsN-liNBTsev5lXK2XGrzvthg0gXB0QDeBzc/s1600/Macaron+tower+%2821%29.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo3tTwYFnGz02pEn6muUktG2ife6DROf8XjJ-WoYC_yYzZurW8VWsHN1hfbKTA_vTj-oV9XScShucBG3O2y1Mu5Tncqf1tmqQW36beHfhnsN-liNBTsev5lXK2XGrzvthg0gXB0QDeBzc/s1600/Macaron+tower+(21).JPG" /></a></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"> Assembling these macarons was no easy feat, not for a first
timer! I started off assembling the tower with alternating colours except that
by the third row, the alternating colour theme didn’t quite have the desired
effect of each colour spiralling neatly up the tower.<span style="mso-spacerun: yes;">
</span>I might as well have randomly tacked the macarons that’s how it looked.<span style="mso-spacerun: yes;"> </span>So I delicately untoothed (untoothpicked?)
each macarons and decided to alternate the colours in rings.<span style="mso-spacerun: yes;"> </span>Even then, it still looked a little bit too
messy for my liking.<span style="mso-spacerun: yes;"> </span>By this time, the
macarons had come to room temperature which meant they were way too soft and
delicate to be handled and I had to pop the maccas back into the fridge to
harden again.<span style="mso-spacerun: yes;"> </span>I had also crushed a
couple of macarons in the making so I couldn’t afford to experiment any
further! Otherwise I would have definitely attempted to perfectly position each macaron.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="mso-spacerun: yes;"> </span>And so you have it, the end
product! Voila!</span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfEIc4JSgziySpFpQOZcKTkz8Te_GXhMG-UTWp4NcAFK62wnCfQ6iHTyZuxbLrpwFeGmnsPumTZrV2hjJ17pC60qeLDEji6hbKXSoQC6fECH_JT-eMwlJ8kbCbrGmj9kPrRUeZODEgGfY/s1600/Macaron+tower+%2824%29.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfEIc4JSgziySpFpQOZcKTkz8Te_GXhMG-UTWp4NcAFK62wnCfQ6iHTyZuxbLrpwFeGmnsPumTZrV2hjJ17pC60qeLDEji6hbKXSoQC6fECH_JT-eMwlJ8kbCbrGmj9kPrRUeZODEgGfY/s1600/Macaron+tower+(24).JPG" /></a></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">And lesson learnt, the bottom layer should not actually
touch the surface it will be resting on.<span style="mso-spacerun: yes;">
</span>Mine were way too close to the surface which meant that they got
crushed! Particularly in the 40 minute car ride to their destination! Luckily I had a few spare macarons and did a quick swap!</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO8czn-2Ns8YOieRkSJpCd66Gh89_rRYZgWddzZw-IqNeO5jfrYq2gIUadzUFDZexqhoK2m6G1ihJ02DLY7uMDd_iDnOCK9OIpACvF-Kx5FHdtl-ioHIL5Wm7LzU5lbPGsHtdreRcwaFs/s1600/Macaron+tower+%2829%29.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO8czn-2Ns8YOieRkSJpCd66Gh89_rRYZgWddzZw-IqNeO5jfrYq2gIUadzUFDZexqhoK2m6G1ihJ02DLY7uMDd_iDnOCK9OIpACvF-Kx5FHdtl-ioHIL5Wm7LzU5lbPGsHtdreRcwaFs/s1600/Macaron+tower+(29).JPG" /></a> So I couldn't be more happier for my friend as she now begins the wait to meet her little bubba any day now! Congratulations NKSC! xx</span></div>
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Sweet Peahttp://www.blogger.com/profile/03906218333136794768noreply@blogger.com0tag:blogger.com,1999:blog-3862815161237061530.post-58167468692852870982014-04-28T17:40:00.001+10:002014-04-28T17:40:45.767+10:00Burnt Almond Torte<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBPQLgYyfb9PNEYjx-M-Vb55wVTfDU37-KoOApSS0kuDiaeziSEF2-QBS2TKj9mSMw6bOj39GclE79BkKu0J_o7r6rqMxuPjPCXFArIfMVrMB96oujqZxdRogmCv7LOFRlWabS22e6ejI/s1600/Burnt+Almond+Torte+%25288%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBPQLgYyfb9PNEYjx-M-Vb55wVTfDU37-KoOApSS0kuDiaeziSEF2-QBS2TKj9mSMw6bOj39GclE79BkKu0J_o7r6rqMxuPjPCXFArIfMVrMB96oujqZxdRogmCv7LOFRlWabS22e6ejI/s1600/Burnt+Almond+Torte+%25288%2529.JPG" /></a></div>
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It's C's birthday today! Yay! About two weeks ago, C showed me an article about a Burnt Almond Torte that he had read on Huffington Post. After reading the article (or skimming it), I asked C, "what about it?". He said, "I want this for my birthday!" So I re-read the article and found out it originates from Pittsburgh, it's described as the best ever cake America has to offer. It comprises of a super airy, light, fluffy white cake you'll apparently ever come across sandwiched with custard and candied almonds and then covered with a thin layer of buttercream and more candied almonds.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyAZsOv6TtiF5q1a2nhb5Rwoxp8eMoOo1-1TQ767arEWcYJt3p0LdeWPb-uvJwRyemzj0hVLffTwlzvqz8ZLReqp066WvY4lGnG77hvZJv9BNm44W0I_PcvcGQISshBVn2sgxP7lrpIo4/s1600/Burnt+Almond+Torte+%252810%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCP_TS3eJIldkEKSHZH251qArgp1qRACLWwOioAEpuwDCmy5TkiljzckOPG64OdIq2AKt5gH6_TP1UNXj-u0j_Va5at1w9BHnvH5qSh0HRXCoeZZlFhFSrn_qrn_o5VZhR62ZHM7e98ng/s1600/Burnt+Almond+Torte.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCP_TS3eJIldkEKSHZH251qArgp1qRACLWwOioAEpuwDCmy5TkiljzckOPG64OdIq2AKt5gH6_TP1UNXj-u0j_Va5at1w9BHnvH5qSh0HRXCoeZZlFhFSrn_qrn_o5VZhR62ZHM7e98ng/s1600/Burnt+Almond+Torte.JPG" /></a></div>
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The flavour combination doesn't really appeal to me, although I did find
the description intriguing. C, on the other hand, was like a little
kid in a candy store, eyes all lit up at the sound of this cake. He
absolutely loves custard and combined with a fluffy airy cake, it's a winner in
his books!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2KjUzg3SuPOxeBfd5AYve77hiN7m-Bgv8M-ecoXBGXtg2jwroQWrkEsxbJ_imeJkGPgXEN7AbSVv6bAfT_rH0r5g16ct4bPHhTQhKLTAaHBQQnWIXgXyxYJUNfx3qui3nkL7fLlJuBKE/s1600/Burnt+Almond+Torte+%25287%2529.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2KjUzg3SuPOxeBfd5AYve77hiN7m-Bgv8M-ecoXBGXtg2jwroQWrkEsxbJ_imeJkGPgXEN7AbSVv6bAfT_rH0r5g16ct4bPHhTQhKLTAaHBQQnWIXgXyxYJUNfx3qui3nkL7fLlJuBKE/s1600/Burnt+Almond+Torte+%25287%2529.JPG" /></a> </div>
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So I tried to track down the recipe for the white cake and came across one which is meant to be a "copycat" of Prantl's Bakery burnt almond torte. The cake was unfortunately too dense for my liking. For the filling and the outside, I used my trustworthy creme pat recipe as well as my vanilla buttercream. I must admit, I don't see what the fuss is about! The candied almonds are a nice texture, but creme pat with cake? The jury is still out on that one! As for C, well he was in heaven, eating two slices plus half of my slice! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrRg22LgGLMYV12rtbYqjkvLLgu87EJ6kbiK9d2Utq9lii6g5BMuNcNkh_-l06oaQZ_t1oHqaTBqhZXq_ZRFB_lkZjQFtmvAzGNolj5dR1py1Mzld5l2qFEB-r6Rzmx3OuPRsXRDytIvA/s1600/Burnt+Almond+Torte+%25283%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrRg22LgGLMYV12rtbYqjkvLLgu87EJ6kbiK9d2Utq9lii6g5BMuNcNkh_-l06oaQZ_t1oHqaTBqhZXq_ZRFB_lkZjQFtmvAzGNolj5dR1py1Mzld5l2qFEB-r6Rzmx3OuPRsXRDytIvA/s1600/Burnt+Almond+Torte+%25283%2529.JPG" /></a></div>
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And the cake wouldn't be complete without little finger marks in the icing! As I was getting the candles ready, little girl couldn't help herself and started poking her fingers into the icing! Hehe!<br />
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Happy birthday C!</div>
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Sweet Peahttp://www.blogger.com/profile/03906218333136794768noreply@blogger.com0tag:blogger.com,1999:blog-3862815161237061530.post-75405261375958290602013-12-15T17:33:00.000+11:002013-12-15T17:33:44.092+11:00Gingerbread Train<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWNFYnrmMCCXtLPqmAcV4aknbAL52nUL-XscfCWPG6yBZnzKEzRs2s23GryuNvV-ugf8g2GZ3Hm0mgdlPXrd-FHh9ohmSe4Kq2kjve1_caCkNQnLtCgn3bWroa0olMZdqWDsFvqnkb2vo/s1600/DSC_0649.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWNFYnrmMCCXtLPqmAcV4aknbAL52nUL-XscfCWPG6yBZnzKEzRs2s23GryuNvV-ugf8g2GZ3Hm0mgdlPXrd-FHh9ohmSe4Kq2kjve1_caCkNQnLtCgn3bWroa0olMZdqWDsFvqnkb2vo/s1600/DSC_0649.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQw4e0lEGBl2ZkKE5aiQacGwyVeunMcE57O92QVzn5Hhqb6is2NwzgrMpaqdttW9nKrT1jJINdfZB4d7j2Z2HHZFaKnAK1ntXcop1ctCr09mlfQ00QjHZit_e3gL5LqkJhhdOVjV2CXM/s1600/DSC_0646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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I cannot believe it's mid December already, seriously how did that happen?! </div>
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So the countdown to Christmas is on and I've been bitten with the Christmas bug this year! Yes, I am one of those people I would normally roll my eyes at who already had their Christmas tree up and decorated before December even began (in all fairness though, the tree was put up on 30 November, so I wasn't <b>that </b>bad)! And if there was a Christmas Tree Ornaments Anonymous, I would be there. The amount of money that I've spent buying Christmas ornaments this year is phenomenal. At around $4 a pop, I'm too frightened to even want to know how much this year's Christmas tree cost me!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhloWEP_B3ykQ7vFqso1q_9ssfRdOP2JQdFfyF2_NDxUG9fOpdBK0e-VJNi_MZorokKa8XdAuYjaHkbl_B3mITBBonekkk6GdbhzYgCYu_7joXVUnA41y0l4inqJmGyZZU6bQvzP-8tvDw/s1600/DSC_0640.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhloWEP_B3ykQ7vFqso1q_9ssfRdOP2JQdFfyF2_NDxUG9fOpdBK0e-VJNi_MZorokKa8XdAuYjaHkbl_B3mITBBonekkk6GdbhzYgCYu_7joXVUnA41y0l4inqJmGyZZU6bQvzP-8tvDw/s1600/DSC_0640.JPG" /></a> <span style="font-family: Georgia,"Times New Roman",serif;">So with all the must-do's out of the way, all that was left, in Christmas readiness this year, was bake! And bake I did!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiegLiA3cpQsROuJMfcsDjS_NqbXfpDjm1fab_2u6q-9Z58MqwjkUjEeV13MzA6l2U2vJkRwujq2YQg9FKrtclM5W-xc6Y4rP6B1dBoTXO-cnxKvji1j_9_PwGfnbZxbAVizrvJex1Y4mA/s1600/DSC_0686.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiegLiA3cpQsROuJMfcsDjS_NqbXfpDjm1fab_2u6q-9Z58MqwjkUjEeV13MzA6l2U2vJkRwujq2YQg9FKrtclM5W-xc6Y4rP6B1dBoTXO-cnxKvji1j_9_PwGfnbZxbAVizrvJex1Y4mA/s1600/DSC_0686.JPG" /></a> I half regretted last year not embarking on some crazy Christmas themed project - the scars from the year before were still raw! The scars have fully healed now and I couldn't wait to get started on this gingerbread train. Little girl loves trains, she is absolutely obsessed with them so I couldn't wait to see her reaction when this was all done! </div>
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So the first thing I had to do was to get the paper cuts ready. This
took a bit of brainstorming, I mean, I didn't want just square and
rectangle structures. I needed a cylinder for the front carriage and
something cone shaped for the chimney. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwR9c1BXOyFqfLE0tXNSqyIwduePfmtclT7fbT4G6a2GO4LTbeZOQL32l-N4YONXaqm7R215T1HXprs7BdEWGHP5CmIK_SDzl2dYDZ51QzBQuTbvCE7QImrUnKAdf2Vj_ZzJN6uG4cJ8/s1600/DSC_0661.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwR9c1BXOyFqfLE0tXNSqyIwduePfmtclT7fbT4G6a2GO4LTbeZOQL32l-N4YONXaqm7R215T1HXprs7BdEWGHP5CmIK_SDzl2dYDZ51QzBQuTbvCE7QImrUnKAdf2Vj_ZzJN6uG4cJ8/s1600/DSC_0661.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipCJk3hdJoXlFUjhcQUPkvEmDqtD9EHLlpNjFKN7RF-tE3Z-qajoBCAOOsReXYeZnPlwel-ViVvASuYeVjiO6F_KPhyOuKNLvwbbu7LQmG7pWWlLG0b3LvlLyGWGPlOAS_1vMXixqs3xM/s1600/DSC_0652.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQw4e0lEGBl2ZkKE5aiQacGwyVeunMcE57O92QVzn5Hhqb6is2NwzgrMpaqdttW9nKrT1jJINdfZB4d7j2Z2HHZFaKnAK1ntXcop1ctCr09mlfQ00QjHZit_e3gL5LqkJhhdOVjV2CXM/s1600/DSC_0646.JPG" /></a> </div>
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I ended up using a metal cylinder mold which I covered in foil and then
wrapped the gingerbread around. And for the chimney, I used one of my
metal piping tips and did the same thing as the cylinder. Once the
gingerbread was baked, I gently removed the gingerbread from the molds
and voila, you have all these wonderful shapes to play with instead of
just squares and rectangles.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipCJk3hdJoXlFUjhcQUPkvEmDqtD9EHLlpNjFKN7RF-tE3Z-qajoBCAOOsReXYeZnPlwel-ViVvASuYeVjiO6F_KPhyOuKNLvwbbu7LQmG7pWWlLG0b3LvlLyGWGPlOAS_1vMXixqs3xM/s1600/DSC_0652.JPG" style="margin-left: 1em; margin-right: 1em;"></a> </div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP9ld6SD4Paa2SoxF44xN3hnd4yUtPYhlIw-e0kA4n42GVZucTZVtYoOzvTU0OAuzaph8B2mf6yIWY2225aPL8k4Dwvm7uv8p0usJFl9pEc3TLHP9TlueawKUv0e5Tae1cpL1SSVT-u-A/s1600/DSC_0642.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP9ld6SD4Paa2SoxF44xN3hnd4yUtPYhlIw-e0kA4n42GVZucTZVtYoOzvTU0OAuzaph8B2mf6yIWY2225aPL8k4Dwvm7uv8p0usJFl9pEc3TLHP9TlueawKUv0e5Tae1cpL1SSVT-u-A/s1600/DSC_0642.JPG" /></a> <span style="font-family: Georgia,"Times New Roman",serif;">I wanted each carriage to look like a sleigh and used candy canes as the bar handles. As you can see, this is one "girly" train, with all the pink, the red and the love hearts! My kind of train!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhruwwbOUPauNymtI45igbYMWIOHFPcB5imjA_DSn-Dw-ytQXPX34Nx1h0eGhI_QPr0X2S0gXYaKcVEKZePyQNi_YGkZshwb8hIbAesnNjYtVG3v4KwNEVczOM60XHGeDuwAsOMyJo5WY8/s1600/DSC_0629.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhruwwbOUPauNymtI45igbYMWIOHFPcB5imjA_DSn-Dw-ytQXPX34Nx1h0eGhI_QPr0X2S0gXYaKcVEKZePyQNi_YGkZshwb8hIbAesnNjYtVG3v4KwNEVczOM60XHGeDuwAsOMyJo5WY8/s1600/DSC_0629.JPG" /></a></div>
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A pic of the back of each sleigh carriage - love hearts galore! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF6kHcmyVD8J6q-3l_M5cLbfHDcAmdKMBGDWKamg_DkrhZsCLmmC35tNuBwL4vPjhmbWNRBNMrOkzKWx2-FB0_yaMbBD1smDleoYQN1uUL5CEZMvTAPWsx4T4CJtXiW4A5alOVMz13RD8/s1600/DSC_0679.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF6kHcmyVD8J6q-3l_M5cLbfHDcAmdKMBGDWKamg_DkrhZsCLmmC35tNuBwL4vPjhmbWNRBNMrOkzKWx2-FB0_yaMbBD1smDleoYQN1uUL5CEZMvTAPWsx4T4CJtXiW4A5alOVMz13RD8/s1600/DSC_0679.JPG" /></a> Love heart candy canes</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_f6O8T7htibPT75oBLxYnO_hG-nlot14Oo9ZNj1M65jUZLMc9FrbeS5fpd5iVm-JkiKXPPNFrY_CMICL0m0l2WzD_L36_aZoqOwSK0-Fq5dt5yeFg0yom1-OwvAHrwTUyvMm4rpRHgJk/s1600/DSC_0643.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_f6O8T7htibPT75oBLxYnO_hG-nlot14Oo9ZNj1M65jUZLMc9FrbeS5fpd5iVm-JkiKXPPNFrY_CMICL0m0l2WzD_L36_aZoqOwSK0-Fq5dt5yeFg0yom1-OwvAHrwTUyvMm4rpRHgJk/s1600/DSC_0643.JPG" /></a> <span style="font-family: Georgia,"Times New Roman",serif;"> Love heart train stop</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEWtIilgl0PWTW0l40GVQML6w5o7GNUY3p0TBVi9EbYc8f8kl1lbIgY4aVJ6Uzgfr2H6PjbOGcu_XMg55yGg0W-fcg6N4xScTK3sCySekBTA2y0NuHZtDtPoGrD7nS9FRQDnYuJ_KwUF4/s1600/DSC_0648.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEWtIilgl0PWTW0l40GVQML6w5o7GNUY3p0TBVi9EbYc8f8kl1lbIgY4aVJ6Uzgfr2H6PjbOGcu_XMg55yGg0W-fcg6N4xScTK3sCySekBTA2y0NuHZtDtPoGrD7nS9FRQDnYuJ_KwUF4/s1600/DSC_0648.JPG" /></a></div>
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These freckles are meant to be mushroom stools. C came up with this idea many years ago and I can't help but use it in all my gingerbread structures - they're just so damn cute!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWN3Zg_3isTNtMn8u7ZCtiAj3Cn9jEPjGRltLsm8MF95t0McJtTfYpoq6VFFp5efnB9Pz31_GwQY9eoEbCk8wxgvqrzVZgSjIol7Ok22ulcuR4CTml0xvOrMryjoioYGiXaHtIL52_Ww/s1600/DSC_0655.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWN3Zg_3isTNtMn8u7ZCtiAj3Cn9jEPjGRltLsm8MF95t0McJtTfYpoq6VFFp5efnB9Pz31_GwQY9eoEbCk8wxgvqrzVZgSjIol7Ok22ulcuR4CTml0xvOrMryjoioYGiXaHtIL52_Ww/s1600/DSC_0655.JPG" /></a></div>
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Chocolate sticks train tracks</div>
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And finally, the train wouldn't be complete without a conductor! Little Organics kindly gave me a bag filled with goodies including a box of mini gingerbread men for little girl. I stole a few to decorate the train with! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfTlULb8D6ooX0aV5XwoSmd2uiPKOZhc9ZECsj00e7VaQqQcH1fUfiM14FXfN73vNWXRtwzsPRujiTlbXNDUM0N_Eg53FDO1x0669ZChgWkh9s3R70X3t4Z0XFBPo6DtcEyFTPDQc39D0/s1600/DSC_0678.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfTlULb8D6ooX0aV5XwoSmd2uiPKOZhc9ZECsj00e7VaQqQcH1fUfiM14FXfN73vNWXRtwzsPRujiTlbXNDUM0N_Eg53FDO1x0669ZChgWkh9s3R70X3t4Z0XFBPo6DtcEyFTPDQc39D0/s1600/DSC_0678.JPG" /></a> </div>
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So all that is left to do is dig in! Because I baked this gingerbread to eat (as opposed to previous years which was more for looks), the gingerbread is quite soft, which means that the structural integrity has been compromised a little! Each carriage is supported by the wheels alone and I've already had 4 of the wheels break in half on me! Luckily I had two spare, so I could easily replace them, but then when the last 2 broke, I had no choice but to glue them together and stick a love heart on and hope for the best! Well, the train hasn't collapsed yet, so fingers crossed! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNAIV5V3FZWiRzqEuUWD6KHqXHrS3EGCSGjxqR-EBxHnbQU1HhpkhPGiJTVD2OMOnSoHYngZiUOozQ0dVW9IzecO83vyVK26QxrWJ2vZnwLK1CGyj49oQDouBtKxSWMsatnRkgdBJ8fA/s1600/DSC_0674.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNAIV5V3FZWiRzqEuUWD6KHqXHrS3EGCSGjxqR-EBxHnbQU1HhpkhPGiJTVD2OMOnSoHYngZiUOozQ0dVW9IzecO83vyVK26QxrWJ2vZnwLK1CGyj49oQDouBtKxSWMsatnRkgdBJ8fA/s1600/DSC_0674.JPG" /></a> <span style="font-family: Georgia,"Times New Roman",serif;">Little girl has already stolen a few lollies from the carriages! </span></div>
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Sweet Peahttp://www.blogger.com/profile/03906218333136794768noreply@blogger.com0tag:blogger.com,1999:blog-3862815161237061530.post-74088349642446300052013-10-03T12:18:00.003+10:002013-10-31T11:32:14.711+11:00Black Magic Cake with Rose Macarons <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNqnyLuLP_Jsb970XBn97S71D3IKchst1x7KG4AT-I7TCHQEAtIkpG943E43fRsbz6M7zI5K9179fRcbJch7FpZbFFAmNExMQpTOzngcMF_-tUN2ULL0WuTpmxuJHnD8TroeKj5io-PIc/s1600/DSC_0384.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNqnyLuLP_Jsb970XBn97S71D3IKchst1x7KG4AT-I7TCHQEAtIkpG943E43fRsbz6M7zI5K9179fRcbJch7FpZbFFAmNExMQpTOzngcMF_-tUN2ULL0WuTpmxuJHnD8TroeKj5io-PIc/s1600/DSC_0384.JPG" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"> It was my mother in law's birthday yesterday and it was a rare occasion that we got to celebrate the day with her as she lives far out by the coast. However, this year, she's done us a lovely favour by spending a couple of weeks with us helping to look after little girl, which has allowed me to sleep in on several occasions (thank you!) and allowed several date nights for C and I (thank you!) </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEVf8gt7YiorJBMzL6jz9I5krY-tSYrNeVK9vLenpzAlw4rZ40VAmhntzbQ6uNaGhxz5PYMcZSDPKZv4QYsD9EhtRBoY3MCcVqL_47Y_Hhs_-YZISqPJIbQXbfpao74kvX-_5HMtAHj8/s1600/DSC_0385.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEVf8gt7YiorJBMzL6jz9I5krY-tSYrNeVK9vLenpzAlw4rZ40VAmhntzbQ6uNaGhxz5PYMcZSDPKZv4QYsD9EhtRBoY3MCcVqL_47Y_Hhs_-YZISqPJIbQXbfpao74kvX-_5HMtAHj8/s1600/DSC_0385.JPG" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Given it was her birthday, and as a big thank you, I wanted to go all out with this cake! I wasn't very keen on the idea of making another chocolate cake given I just made one two weeks ago (I like to chop and change things a bit!) but C managed to convince me that this is exactly what his mum would enjoy. </span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiebxI5nDKfi2FeEAhO2IGw3lhxKdWJUMGvQ8xWlsHhyvkhAlp93V2zYiJ7wUcMcJZojjO4YiaXfVWXdT7WdwJ_RcQYdQzes5Nw8jG2O9I13oE3kELEF6aq3pRhKqwZiNQ62EoUXR9QZE/s1600/DSC_0379.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiebxI5nDKfi2FeEAhO2IGw3lhxKdWJUMGvQ8xWlsHhyvkhAlp93V2zYiJ7wUcMcJZojjO4YiaXfVWXdT7WdwJ_RcQYdQzes5Nw8jG2O9I13oE3kELEF6aq3pRhKqwZiNQ62EoUXR9QZE/s1600/DSC_0379.JPG" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"> I must admit that as I was making up a second batch of chocolate buttercream frosting to complete the layered cake, I had a moment of serious self doubt thinking that C's mum would really dislike this cake. Like me, she's not a fan of heavy desserts and sickeningly sweet stuff, which is exactly how this cake was turning out to be, and I was kicking myself (and cursing C) for not going with my gut instinct of baking a light sponge cake with passionfruit curd (another time)! All my doubts were put aside when C's mum had the first slice! Phew! I was so relieved! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGqbalY0kmr7_wE9HulhyphenhyphensuEj4oMIvArEJzY9gCR967U2vtsjWa5pBz9WMI7ROKTCFeIRptWzkV7c20lsHdlTAtaO4G2WsarWiilxHr8LmGMWBxxvyuXMTGb_R2IgKSmlQLqPIkuc_5AI/s1600/DSC_0380.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGqbalY0kmr7_wE9HulhyphenhyphensuEj4oMIvArEJzY9gCR967U2vtsjWa5pBz9WMI7ROKTCFeIRptWzkV7c20lsHdlTAtaO4G2WsarWiilxHr8LmGMWBxxvyuXMTGb_R2IgKSmlQLqPIkuc_5AI/s1600/DSC_0380.JPG" /></a> </div>
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<span style="font-family: Georgia,"Times New Roman",serif;">It's no secret I am a huge fan of David Lebovitz's Devils Food Cake, which has been my go-to chocolate cake for some time now. However, this Black Magic Cake seriously rivals the Devils Food Cake and I would even go so far as to say, it might even be better! I came across this Black Magic Cake not long ago, when I was googling for a chocolate cake recipe that was seriously dark, almost black, as I was intrigued at how to get chocolate cakes black in colour without it being a mud cake. I still don't know how, but this Black Magic Cake comes very close to being black in colour. </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Apparently, this recipe has been around for decades (found <a href="https://www.hersheys.com/recipes/recipe-details.aspx?id=4754" target="_blank">here</a>) and was created by Hersheys back in the 70s. All the reviews (and there are thousands) rave on and on about this recipe so I felt somewhat assured that this cake was going to be delicious. And delicious it was! I made a simple chocolate buttercream frosting, which I knew would be sweet, so I reduced the amount of sugar in the cake itself to balance out the sweetness. As a result, the cake on its own, barely tasted sweet at all. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xyod9JavThesAqrrjLlvJyi_N0lbFIqKmdLXomtgLfcIY6F291biXm2Ubgv08sHO61P-NCrcaIEpM53fTuGZyd0TgFzpqR3kEaIzKw8tdu5FEqhpST_OXRtxCVXnjc06Fu_YHDnD890/s1600/DSC_0390.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xyod9JavThesAqrrjLlvJyi_N0lbFIqKmdLXomtgLfcIY6F291biXm2Ubgv08sHO61P-NCrcaIEpM53fTuGZyd0TgFzpqR3kEaIzKw8tdu5FEqhpST_OXRtxCVXnjc06Fu_YHDnD890/s1600/DSC_0390.JPG" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">C's mum enjoys macarons so it was only fitting that I topped the cake with macarons (filled with rose and raspberry white chocolate ganache). It doesn't matter how many times I make macarons, I always find them tricky, and given I don't make them regularly enough, I always forget the little tips and tricks I've learned along the way (so frustrating!). As a result, these macarons were far from my best batch, and were riddled with flaws! Despite this, C's mum enjoyed the macarons and that's all that mattered! </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Happy birthday LM!</span></div>
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<br />Sweet Peahttp://www.blogger.com/profile/03906218333136794768noreply@blogger.com0tag:blogger.com,1999:blog-3862815161237061530.post-67198152111824857332013-09-18T19:04:00.002+10:002013-10-31T15:45:22.124+11:00Rhubarb and ginger blondie<div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihXwlZcWD3fK8-i5F6sjrxQIK3gp5AVuBH2oB-ykvClIZ956FoKynhjv0sH0S1xCQI7iI9TZaWmEjUGf97uMMCEi_ry4EiUtbpCBWZlrKCVR-o-AdroVKlFRXuKWW_WumF9Dnco1pigO8/s1600/DSC_0737.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihXwlZcWD3fK8-i5F6sjrxQIK3gp5AVuBH2oB-ykvClIZ956FoKynhjv0sH0S1xCQI7iI9TZaWmEjUGf97uMMCEi_ry4EiUtbpCBWZlrKCVR-o-AdroVKlFRXuKWW_WumF9Dnco1pigO8/s1600/DSC_0737.JPG" /></a> <span style="font-family: Georgia,"Times New Roman",serif;">After a week's holiday, I have been itching to get back into the kitchen! Don't get me wrong, I loved every minute of our holiday but I can't tell you how good it feels to get my apron on and start baking again! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-yCSR2Mb0WESfawpVL5vw0RTkxPVIvI0oymMTl58QV5DnPvDwC5cQu45dkWdCRK5POGQK0CjGy739KQgMX7LAK8uIEWG79B8a5s232FCsBWialjRQjSSymZwKVlaHTMQp-63_u1H70mk/s1600/DSC_0733.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-yCSR2Mb0WESfawpVL5vw0RTkxPVIvI0oymMTl58QV5DnPvDwC5cQu45dkWdCRK5POGQK0CjGy739KQgMX7LAK8uIEWG79B8a5s232FCsBWialjRQjSSymZwKVlaHTMQp-63_u1H70mk/s1600/DSC_0733.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-yCSR2Mb0WESfawpVL5vw0RTkxPVIvI0oymMTl58QV5DnPvDwC5cQu45dkWdCRK5POGQK0CjGy739KQgMX7LAK8uIEWG79B8a5s232FCsBWialjRQjSSymZwKVlaHTMQp-63_u1H70mk/s1600/DSC_0733.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">When one of my favourite bloggers, Raspberri Cupcakes, posted this <a href="http://www.raspberricupcakes.com/2013/08/rhubarb-ginger-blondies.html" target="_blank">recipe, </a>I knew I had to try it immediately! Before this, I didn't know what a blondie was, so having googled it, it turns out its the blonde version of a brownie bar. It's got more of a cake like texture (rather than the chocolate fudgy texture of a brownie) with a butterscotch flavour to it. I have to admit that the idea of a blondie didn't sound very appetising to me (given it's no secret that I don't like sickening sweet stuff which is exactly what a blondie sounded like). However, the interesting combination of rhubarb and ginger got me intrigued that I was willing to give the blondie a try! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBY5glkrtmmtUYDohV4r4bNOu8MO-K51PFgy2zTmZafXv9hwyTyfk83mNqnhapCS6Opu8Gu1suimYSwWVmLj_xQWhiZS_LvmojutGMS30DHbXfUHoJAE7kvSfaX845SdQQoe7FjDKHl5U/s1600/DSC_0747.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBY5glkrtmmtUYDohV4r4bNOu8MO-K51PFgy2zTmZafXv9hwyTyfk83mNqnhapCS6Opu8Gu1suimYSwWVmLj_xQWhiZS_LvmojutGMS30DHbXfUHoJAE7kvSfaX845SdQQoe7FjDKHl5U/s1600/DSC_0747.JPG" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">So the verdict? I love this flavour combination! I think it's a bit unusual and I doubt it will be to everyone's liking, however I liked it! There is a lot of ginger in this recipe, but I love ginger so I had no problem with this! I also like how the rhubarb had the sweet yet slightly tart flavour. In terms of texture, I'm not sure if I got it right or if it's meant to be like this. As I mentioned, a blondie is meant to be cake like, however these came out slightly gooey. In fact, it had that fudgy brownie like texture, which from my (limited) understanding of brownies, comes from the chocolate, although this blondie has no chocolate which is why it should have a "cake like" texture. Anyway, given my confusion about the correctness of the texture, after taking these photos, I ended up banging them back in the oven to bake some more. It did nothing for the gooey texture, and being absent minded, I left them in way longer than I should have, so the edges of each slice came out very crispy and the rhubarb sank all the way to the bottom leaving what looked like horrible gashes in the slice! Obviously, no photos were taken of such ugly looking slices! </span></div>
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<span id="goog_964950649"></span><span id="goog_964950650"></span><br />Sweet Peahttp://www.blogger.com/profile/03906218333136794768noreply@blogger.com0tag:blogger.com,1999:blog-3862815161237061530.post-38146888357019915672013-08-02T18:34:00.000+10:002013-10-31T18:35:52.540+11:00Sweet Honey and Mixed Nut Tart <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbSe52wfTBJsJ1dH7ZGUNyuNjywS_z0H0ubM4vjQ9U2QaBSXipAvtb6nnjHtDYPovlWP2_gtOgegk7a-UMKL0kblyKPZQsPLJ6U7gkrtvsV-IDZHC1sTjtc_SInloEc5cXYCxxGWHcO5U/s1600/DSC_0923.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbSe52wfTBJsJ1dH7ZGUNyuNjywS_z0H0ubM4vjQ9U2QaBSXipAvtb6nnjHtDYPovlWP2_gtOgegk7a-UMKL0kblyKPZQsPLJ6U7gkrtvsV-IDZHC1sTjtc_SInloEc5cXYCxxGWHcO5U/s1600/DSC_0923.JPG" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">This was originally meant to be a sweet honey and <i>macadamia </i>tart. However, macadamias are ridiculously expensive and I could not bring myself to spend $30 on a bag of macadamias! Don't get me wrong, I don't normally mind spending money on ridiculously expensive ingredients when I know that they will be consumed, but in this case, I knew that no one was going to be around to enjoy it! Particularly as C, as testament to being my number one supporter and who has spent the past few weeks devouring my caramelised pear tart, spiced apple and ginger puddings, several servings of panna cotta, in a completely unrelated incident has just had some teeth removed (wisdom that is). So for C, it's been a liquid diet or it should have been, but any excuse to eat ice cream for breakfast, lunch and dinner eh...! Anyway, I digress. With no one around to enjoy this dessert, I couldn't justify spending $30 on macadamias when I knew the majority of it was going to end up in the waste. And yes, it did cross my mind to make miniature tarts, although I always make miniature tarts and I really wanted to make a proper full blown normal sized tart for a change!</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">So instead of macadamias, I decided to use an assortment of nuts. I'm in two minds as to whether this works. On the one hand, the assortment of nuts provided slightly different flavours to the sweet honey and the shortcrust pastry, but by the same token, it detracted from the sweet honey and the shortcrust pastry! I think I would need to have the same tart with the macadamias side by side to make a proper assessment.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiF2MGGHG6t78jWOwPE-hgu4nzxFj-ZXWGDkCGCm3o6pbgJeXtVsuA6LeCTYb30vVgiBilicmNR321bUJuBdfXXiOy2LMUpLeBfP0fXxPP7GMkP2L26_iodxj9mdDx0uzP_AfjebZvTxo/s1600/DSC_0931.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiF2MGGHG6t78jWOwPE-hgu4nzxFj-ZXWGDkCGCm3o6pbgJeXtVsuA6LeCTYb30vVgiBilicmNR321bUJuBdfXXiOy2LMUpLeBfP0fXxPP7GMkP2L26_iodxj9mdDx0uzP_AfjebZvTxo/s1600/DSC_0931.JPG" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Making a tart reminded me exactly how much I love this sweet shortcrust pastry recipe. I always use Guillaume Brahimi's recipe for sweet shortcrust and it never fails me. In fact, I think it's what I love most about this tart, particularly as when the tart was baking, the honey caramel started to ooze out all over the sides of the shell, making the pastry even more yummo!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Nq04slvzV9o4qXQV780hY6PSR8qCUOdSdKnKugKrvjzwIpCWmLTVJaHlVWFlNvCrzXdWTiWOWwzsNsY2ZYuZt2zAcEIDrdlO0j3DThyphenhyphenLLTTkJiq2Z3wNz3uqp6mJiXy5Z26acmr2TKQ/s1600/DSC_0934.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Nq04slvzV9o4qXQV780hY6PSR8qCUOdSdKnKugKrvjzwIpCWmLTVJaHlVWFlNvCrzXdWTiWOWwzsNsY2ZYuZt2zAcEIDrdlO0j3DThyphenhyphenLLTTkJiq2Z3wNz3uqp6mJiXy5Z26acmr2TKQ/s1600/DSC_0934.JPG" /> </a><span style="font-family: Georgia,"Times New Roman",serif;">So, it's been a little under a week now since I've baked this tart and as expected, I still have over half sitting in the fridge. As much as I enjoy eating it, I am trying to restrict the amount of sugary goodness I consume in preparation of our beach holiday and it's been a serious battle of the wills every time I open the fridge! Seeing half the tart sitting in the fridge reminds me how much I've really consumed, so for that reason, I think its time to say good bye to this sweet honey and mixed nut tart! </span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiF2MGGHG6t78jWOwPE-hgu4nzxFj-ZXWGDkCGCm3o6pbgJeXtVsuA6LeCTYb30vVgiBilicmNR321bUJuBdfXXiOy2LMUpLeBfP0fXxPP7GMkP2L26_iodxj9mdDx0uzP_AfjebZvTxo/s1600/DSC_0931.JPG" style="margin-left: 1em; margin-right: 1em;"></a><br />Sweet Peahttp://www.blogger.com/profile/03906218333136794768noreply@blogger.com0tag:blogger.com,1999:blog-3862815161237061530.post-11556671398750431552013-08-01T16:56:00.000+10:002013-11-01T08:55:56.206+11:00Panna Cotta<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Courier New",Courier,monospace;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCLUGGdk0PL5ELoH90wsZ75H0skh0Szj5KNzpIzVgwTaEVw7JPIs_1xEOUTqOJA40C7NOB7i8a54wZ909II2RWt2mG8f4XWP4l2_NAvkcvsi9OvruNDRfsmfr7L3ty0lxkR7Mgsrjfh7o/s1600/DSC_0899.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCLUGGdk0PL5ELoH90wsZ75H0skh0Szj5KNzpIzVgwTaEVw7JPIs_1xEOUTqOJA40C7NOB7i8a54wZ909II2RWt2mG8f4XWP4l2_NAvkcvsi9OvruNDRfsmfr7L3ty0lxkR7Mgsrjfh7o/s320/DSC_0899.JPG" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">I was really nervous this panna cotta wouldn't work out. Actually, the nerves only set in <b>after<i> </i></b>I had made it and it was in the fridge setting. Because during that time, I decided to google "troubleshooting panna cotta" and it was then I realised all the things that could possibly go wrong with it. You'd think I would have researched this <b>before</b> I set out on making it! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVsWBgklwrCmwIZplq2yWnwH0Kpw_XuhFdN9GqH3BP2bBvpv1g0_wMqd1xn_6qRVmaLEb4-wVnHctqZTmpjC0zW0dbqCLQqU_4ydId7NH0WwoGoQc_ln90XMbvIoDqkACpIrrtbFYy5ls/s1600/DSC_0903.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVsWBgklwrCmwIZplq2yWnwH0Kpw_XuhFdN9GqH3BP2bBvpv1g0_wMqd1xn_6qRVmaLEb4-wVnHctqZTmpjC0zW0dbqCLQqU_4ydId7NH0WwoGoQc_ln90XMbvIoDqkACpIrrtbFYy5ls/s320/DSC_0903.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxl63NLGFcqz-RXUuf4OgniPbwk0DXbm6LEYOjXGMqx0VFJkhiZ9hogtU13OCuh3CTuU2Kpe3ETl2gzkaYtAt7VDLp1hakI8fijsoWTsi4BqMYGQBuuQt0EQsLCYP2F_dac3PMItyYEdA/s1600/DSC_0892.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxl63NLGFcqz-RXUuf4OgniPbwk0DXbm6LEYOjXGMqx0VFJkhiZ9hogtU13OCuh3CTuU2Kpe3ETl2gzkaYtAt7VDLp1hakI8fijsoWTsi4BqMYGQBuuQt0EQsLCYP2F_dac3PMItyYEdA/s320/DSC_0892.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxl63NLGFcqz-RXUuf4OgniPbwk0DXbm6LEYOjXGMqx0VFJkhiZ9hogtU13OCuh3CTuU2Kpe3ETl2gzkaYtAt7VDLp1hakI8fijsoWTsi4BqMYGQBuuQt0EQsLCYP2F_dac3PMItyYEdA/s1600/DSC_0892.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">As it turns out, I had nothing to be worried about *phew*! The panna cotta didn't split *happy dance*, it didn't fall away as I de-moulded it *another happy dance* and best of all, it had that beautiful wobble while still retaining its shape. In fact, according to a friend who learnt how to make panna cotta in Italy, a good panna cotta will move elegantly with the plate while you shake the plate about, kind of like moving clay on a spinning pottery wheel. So when I jiggled the plate about and the panna cotta wobbled with it and didn't break apart, I knew I was onto a winner!</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">I followed (predominantly) David Lebovitz's recipe for "perfect panna cotta". With a title like that, I naturally expected it to turn out exactly how it sounds, which is why troubleshooting panna cotta didn't even cross my mind. I am very pleased to say that there is nothing misleading or deceptive about David Lebovitz's title recipe. These turned out perfectly! </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">My only (slight) criticism is that I would like my panna cotta to taste a little bit more silky. The best panna cotta I had was by our cafe chef, which was really light, delicate and silky (*mental note - I really must ask him for his recipe!). David's recipe wasn't as light as I would have liked it to be, but that could be because I used 45% fat cream rather than 35%. I think the next time I make these, I might also reduce the gelatin ever so slightly (beware as not enough gelatin will leave the panna cotta a goopy mess). </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3JEJzfpWENh85CGJ84PvUd2-3h4XlSvTSduYFhQfcLkvnvsvI57Ll-fRfrh8DbRIIDGWyUi78eSvJ543SvFnh4YNg6VKKo3PdfpDeLWnFd1dSmhz6VAjK9QfhrQZTzKZLAfz6LqaBq7c/s1600/DSC_0894.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3JEJzfpWENh85CGJ84PvUd2-3h4XlSvTSduYFhQfcLkvnvsvI57Ll-fRfrh8DbRIIDGWyUi78eSvJ543SvFnh4YNg6VKKo3PdfpDeLWnFd1dSmhz6VAjK9QfhrQZTzKZLAfz6LqaBq7c/s320/DSC_0894.JPG" /></span></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">I love how panna cotta is almost like a blank canvass. The classic version uses vanilla, however, you could really play around with the flavours. Our household always has an abundance of pomegranates (little girl's favourite fruit at the moment) so I topped the panna cotta with fresh pomegranates and crushed pistachios which gave it a really nice texture. I also really like how these don't take long to make, setting, yes, but making it took only half an hour (and that's with me faffing about in the kitchen). </span></div>
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Sweet Peahttp://www.blogger.com/profile/03906218333136794768noreply@blogger.com0tag:blogger.com,1999:blog-3862815161237061530.post-63299738977874294642013-07-27T16:08:00.001+10:002013-11-01T09:08:40.284+11:00Spiced apple and ginger pudding<br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Despite the short respite we've had from the wintery cold two weeks ago, I'm still feeling the chill in the air. So it's only appropriate that I continue with the winter warming dessert theme! </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Last weekend, I decided to spontaneously prepare a "Christmas in July" dinner which led me to baking a pie with homemade (rough) puff pastry and these little "puddings" (which I'd like to add proudly was all done in the space of 3 hours, whoa!).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80v5Y9VbuCkY3f43WFKbJDcTSgIq_ijzU0niy797i6P4PwoVOneKh6lriT-z2-CnoBNe9wH32LziOkk8k4ZBpfJ363k7xAnI6KAQiq-KIoBjJ9hg5pTI7ypl0SoblUCYcb_3pVpq-lrk/s1600/DSC_0837.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80v5Y9VbuCkY3f43WFKbJDcTSgIq_ijzU0niy797i6P4PwoVOneKh6lriT-z2-CnoBNe9wH32LziOkk8k4ZBpfJ363k7xAnI6KAQiq-KIoBjJ9hg5pTI7ypl0SoblUCYcb_3pVpq-lrk/s1600/DSC_0837.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80v5Y9VbuCkY3f43WFKbJDcTSgIq_ijzU0niy797i6P4PwoVOneKh6lriT-z2-CnoBNe9wH32LziOkk8k4ZBpfJ363k7xAnI6KAQiq-KIoBjJ9hg5pTI7ypl0SoblUCYcb_3pVpq-lrk/s1600/DSC_0837.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80v5Y9VbuCkY3f43WFKbJDcTSgIq_ijzU0niy797i6P4PwoVOneKh6lriT-z2-CnoBNe9wH32LziOkk8k4ZBpfJ363k7xAnI6KAQiq-KIoBjJ9hg5pTI7ypl0SoblUCYcb_3pVpq-lrk/s1600/DSC_0837.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80v5Y9VbuCkY3f43WFKbJDcTSgIq_ijzU0niy797i6P4PwoVOneKh6lriT-z2-CnoBNe9wH32LziOkk8k4ZBpfJ363k7xAnI6KAQiq-KIoBjJ9hg5pTI7ypl0SoblUCYcb_3pVpq-lrk/s1600/DSC_0837.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">These may not look like the cute little puddings I was hoping they would be. In fact, I was rather disappointed these came out looking like plain ol' muffins (not that there's anything wrong with that - I just had a completely different vision in mind!). I was very tempted to do individual sticky date puddings, but after a period of making (and solely consuming) sticky date cake practically every week for almost 3 months many many years ago, I guess you can say that I don't have quite the same fervour for them as I once did!</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">C and I started a tradition of having french toast topped with caramelised spiced apples for breakfast on Christmas morning, so I had to somehow incorporate this into our Christmas in July feast. I decided to turn the sticky date pudding into a spiced apple pudding with cinnamon, nutmeg and ginger, topped with a butterscotch sauce. Unfortunately, these didn't turn out that rich dark brown colour that is reminiscent of sticky date (and neither did it have that same kind of fluffiness). Despite this, they were still a hit!</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80v5Y9VbuCkY3f43WFKbJDcTSgIq_ijzU0niy797i6P4PwoVOneKh6lriT-z2-CnoBNe9wH32LziOkk8k4ZBpfJ363k7xAnI6KAQiq-KIoBjJ9hg5pTI7ypl0SoblUCYcb_3pVpq-lrk/s1600/DSC_0837.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg80v5Y9VbuCkY3f43WFKbJDcTSgIq_ijzU0niy797i6P4PwoVOneKh6lriT-z2-CnoBNe9wH32LziOkk8k4ZBpfJ363k7xAnI6KAQiq-KIoBjJ9hg5pTI7ypl0SoblUCYcb_3pVpq-lrk/s1600/DSC_0837.JPG" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">These puddings/muffins (whatever you want to call them) tasted great on their own, however add the butterscotch sauce and these were absolutely delicious! Perfect for a winter's day!</span></div>
<br />Sweet Peahttp://www.blogger.com/profile/03906218333136794768noreply@blogger.com0tag:blogger.com,1999:blog-3862815161237061530.post-43082356058355441622013-07-23T11:09:00.003+10:002013-11-01T09:14:23.894+11:00Caramelised Upside Down Pear Cake <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL0CWCOXHN71mJpPhSyfdTDjecEIV0hE7iu8pQQEHUpMLjBnMlCDl0aIgk7FOqCpo5mTbLY6cnKbjWsBq0RHC0rg2SLQywtkulr49zM7jQ1ZOWl-MbjPT3Wv35J-_yA2Rw43pkvXDGWp8/s1600/DSC_0781.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL0CWCOXHN71mJpPhSyfdTDjecEIV0hE7iu8pQQEHUpMLjBnMlCDl0aIgk7FOqCpo5mTbLY6cnKbjWsBq0RHC0rg2SLQywtkulr49zM7jQ1ZOWl-MbjPT3Wv35J-_yA2Rw43pkvXDGWp8/s1600/DSC_0781.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSlflGOOfO1TY3GBp2c8WhSbG8x3sDjPC_p9bVu3-GTZIOMczMH3Phrkep9T9cKfgqsWA5Ux0MsWiWOGW-UyVh0ieck0t75WWUCTJggs4xdiIflS3JhIgky-TRlqpKRlYwBRPugVHlEbQ/s1600/DSC_0771.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSlflGOOfO1TY3GBp2c8WhSbG8x3sDjPC_p9bVu3-GTZIOMczMH3Phrkep9T9cKfgqsWA5Ux0MsWiWOGW-UyVh0ieck0t75WWUCTJggs4xdiIflS3JhIgky-TRlqpKRlYwBRPugVHlEbQ/s1600/DSC_0771.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_fWc88z3wLerF6chDALtgI1RNdP_ghyphenhyphenBRtnPufUiACQfzhKixtHJLNP6UrWx4HDsq5rYTtzO-uVJxO5QzRN1gW9kRaxEmETQfk5mHdj1L6esQFFuPhtYwxx02Q8EkPbvShbY2f7E5mVs/s1600/DSC_0774.JPG" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Admittedly, this is not the prettiest cake I've made, but its simple, rustic, and best of all, yummy!</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">About a couple of weeks ago, we had our regular catch up with friends over a home cooked meal and with the weather being so cold recently, it felt appropriate to bake something that was warming and homely. What's more winter warming than a caramelised upside down pear cake! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinoyhxQ6fclQOAoAaf6DQhc6W1SiDbJEBO2KGGOBc0YggH8d9v5Oh1JL-Sf3wEqSOHYOUhJm69q2bBOSr_rcznpCY_MzrHtFEfaZP1CC_cO0JQPNYjSDL5_RuZjgqTqSm55q9xUWmLdNQ/s1600/DSC_0776.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinoyhxQ6fclQOAoAaf6DQhc6W1SiDbJEBO2KGGOBc0YggH8d9v5Oh1JL-Sf3wEqSOHYOUhJm69q2bBOSr_rcznpCY_MzrHtFEfaZP1CC_cO0JQPNYjSDL5_RuZjgqTqSm55q9xUWmLdNQ/s1600/DSC_0776.JPG" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">This is the kind of cake that I imagine a nanna would make served with a cup of earl grey tea. It's moist with just the right of amount of sweetness. It's known that I don't have a big sweet tooth so this cake was just perfect for me. You could easily have a second slice without feeling overly indulgent, which is exactly what I did, with a cup of tea of course!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPfe24YyQQd5VreQn2tPhBsQowOLd1xB12YVMDgk_BHhaAjBLxu0gbkoxpzxAfsaqxKm8C1jNNqzVgo6swcd_-TG8pCF21-vsLNRYDhWoNR6cYr6WAe8WeYW_y_AkyvjL4oEqdgefJzss/s1600/DSC_0783.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPfe24YyQQd5VreQn2tPhBsQowOLd1xB12YVMDgk_BHhaAjBLxu0gbkoxpzxAfsaqxKm8C1jNNqzVgo6swcd_-TG8pCF21-vsLNRYDhWoNR6cYr6WAe8WeYW_y_AkyvjL4oEqdgefJzss/s1600/DSC_0783.JPG" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">This is a really easy cake to make. Cut the pears, place them into the
cake tin, pour the mixture over the pears and let it all bake in the
oven. It does, however, take a long time to bake. The first time I
made this cake, it took almost 2 hours in the oven so do ensure you
leave loads of time for cooking. The second time around (as shown in these pics), I cranked up the oven temperature and ended up baking for 1 hour 20 minutes - although it could have benefited from a bit longer in the oven, as the buttery caramel will crisp up the sides of the cake. </span></div>
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<br />Sweet Peahttp://www.blogger.com/profile/03906218333136794768noreply@blogger.com0tag:blogger.com,1999:blog-3862815161237061530.post-63572193022960137532013-02-25T11:05:00.001+11:002013-11-01T09:19:10.506+11:00Chocoate caramel brownie <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWeMwTmJP7giKndRA_BhIHX8FFlLBomRYQv02cdwk6XS2UKoVlTWu2k71991_RuGUnH1yOLo-Z7Iz5w50IbQuLV5QGOf33BsoDbRJTRk9Zli2iPTUGOBwCmXAVgBzzRw99Sdtz6x-tzI/s1600/DSC_0307.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWeMwTmJP7giKndRA_BhIHX8FFlLBomRYQv02cdwk6XS2UKoVlTWu2k71991_RuGUnH1yOLo-Z7Iz5w50IbQuLV5QGOf33BsoDbRJTRk9Zli2iPTUGOBwCmXAVgBzzRw99Sdtz6x-tzI/s1600/DSC_0307.JPG" /></a> <br />
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<span style="font-family: Georgia,"Times New Roman",serif;">It was a brownie bake off weekend! Actually I had nothing to do with
the bake off so I can't claim any credit - this was a bake off between C and a work friend who we fondly call Frenchie! Over the week, C was telling Frenchie how he was planning on baking brownies over the weekend to which Frenchie claimed she could bake a mean brownie. Hence the challenge was set! A salted caramel chocolate brownie bake off!</span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuUDs1sXZPb_bra-GMfNEaFmxHjygRyB_DeU5wE1BSoot5nk0IZqW3-ZgnuObsBql8MIFkrX8YBcAOiiYekF9Z1biq84DLQPp1bTOXxN333tQdDAiZkds7IPddmzDLO0IlKXQXCfzJpTk/s1600/DSC_0300.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuUDs1sXZPb_bra-GMfNEaFmxHjygRyB_DeU5wE1BSoot5nk0IZqW3-ZgnuObsBql8MIFkrX8YBcAOiiYekF9Z1biq84DLQPp1bTOXxN333tQdDAiZkds7IPddmzDLO0IlKXQXCfzJpTk/s1600/DSC_0300.JPG" /></a> <br />
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<span style="font-family: Georgia,"Times New Roman",serif;">These brownies were delicious, although the only complaint was that C was a bit over zealous with the salt. I happen to love salt, and salt with chocolate taste amazing, so I didn't mind the saltiness. This recipe called for salt flakes to be lightly dusted on top of the brownie, however, we didn't have any salt flakes, only salt rocks! So when you bit into a salt rock, it could be quite intense! </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">So the winner ...? Frenchie! While I absolutely love the flavour of the brownie C baked, Frenchie actually had the correct texture of the brownie. Although C followed the recipe to a tee, he later discovered from our chef friend (one of the judges) that he must have set the oven temperature too high, hence the brownie came out a bit "cake" like.</span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;">Anyway, brownies are one of those treats that I will allow myself once in a blue moon - only because they are so so deadly and I can never stop at one slice! In my opinion, they're one of the best comfort food. Except this time, I had no reason to be comforted so these were purely an indulgent treat! My waistline was very grateful when C gobbled up the last bit of the brownie before I could!</span></div>
<a name='more'></a><br />Sweet Peahttp://www.blogger.com/profile/03906218333136794768noreply@blogger.com0tag:blogger.com,1999:blog-3862815161237061530.post-39416614099020479082012-12-30T23:05:00.000+11:002013-11-01T21:23:16.271+11:00Fruit Tartlets<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHYEDSpRvWetRIAY5NqC1Olvt-bVaVxzg5EQxMwysc4fN8UJtUiVjCFXmVYt3Sium32DO7Y1OcokT7Vx6DwCfLqYMNyxx2l4wzDDWTZFujtDf1tVlywRmcm6_dX1DQKlxgPcxo_G515IY/s1600/DSC_0968.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHYEDSpRvWetRIAY5NqC1Olvt-bVaVxzg5EQxMwysc4fN8UJtUiVjCFXmVYt3Sium32DO7Y1OcokT7Vx6DwCfLqYMNyxx2l4wzDDWTZFujtDf1tVlywRmcm6_dX1DQKlxgPcxo_G515IY/s1600/DSC_0968.JPG" /></a> </div>
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I am on a serious blogging roll tonight! After many months of silence, it's like you can't shut me up! I figure that now I have the time (and motivation), I am going to keep posting until I run out of material, and fortunately for you followers, I've almost run out of material for the meantime!</div>
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Funnily enough, I've never made a fruit tart before. I've made the different components that go into a fruit tart several times, namely, sweet shortcrust pastry and vanilla creme patissiere, although usually when I happen to make the two together, I make little mini cupcake size tartlets and top it off with a single hulled strawberry as that is all that will usually fit on it.</div>
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Given all these fruits are in season and they all happened to be stocked in our fridge, I decided to put these on the afternoon tea menu.</div>
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I love the array of colours, the vibrant red of the raspberry, orange from the apricot, green from the kiwi and the blue from the blueberries.</div>
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Of course, the apricot glaze makes these colours glisten beautifully! </div>
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Fruit tarts are best eaten immediately as the pastry cream really softens the tart shell. As these had been sitting out at room temperature for a bit, unfortunately by the time I bit into it, this was a goopy mess. But they were still tasty in my opinion!</div>
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Sweet Peahttp://www.blogger.com/profile/03906218333136794768noreply@blogger.com0tag:blogger.com,1999:blog-3862815161237061530.post-33060395301967173152012-12-30T22:37:00.000+11:002013-11-01T21:30:39.460+11:00Passionfruit Mousse<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMxOAt9W8xIFHNfKvbMHPDKlcqich4fbdYJLP0YV2m3JFmcDUzm5HyiniA6H2iBfZ8EIlTkzEgrvIoiwpKYMKDzCq2FXnDN914RPuBcNaq8OQRQ_TaCJP3Zgq_NzWClCOIP7s5VAuq0sI/s1600/DSC_0960.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMxOAt9W8xIFHNfKvbMHPDKlcqich4fbdYJLP0YV2m3JFmcDUzm5HyiniA6H2iBfZ8EIlTkzEgrvIoiwpKYMKDzCq2FXnDN914RPuBcNaq8OQRQ_TaCJP3Zgq_NzWClCOIP7s5VAuq0sI/s1600/DSC_0960.JPG" /></a></div>
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So after the official afternoon tea function in October, I said to myself, never again! That's not to say that it didn't go well, in fact, the compliments I received were really humbling and it couldn't have been more of a success! But it was the stress that got to me! Anyone who knows me, knows that I'm a natural stress head and perfectionist and being such an amateur baker, I have to admit I found the task, well, stressful! Let's just say, behind the scenes in the kitchen, you did not want to be near me! C can attest to that!</div>
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Just this weekend, a very dear and close couple to us came to visit from London. They've been tracking the posts I put up on the blog and on facebook about my baking adventures and have always commented about wanting to sample a bit of sweet pea creations!! So it was only fitting that I took my afternoon tea out of early retirement! </div>
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I am very pleased to say that this time around, the behind the scenes action in the kitchen were actually very boring! A sign that things were going smoothly and seamlessly! No stuff ups! Such a stark contrast to the last event! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiedloC765O4rgZLv9mAzS11A7CwxQi3X5jbn0QLSjTlMsp8TepYv5AK_BdYoJc3rkTgV5K_WhwHowL_yh5JPK03Z-egLwqsKGgYllhYsKpz0NQep17rAHjja1xr11uLnI_E7jgGwTgOgU/s1600/DSC_0961.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiedloC765O4rgZLv9mAzS11A7CwxQi3X5jbn0QLSjTlMsp8TepYv5AK_BdYoJc3rkTgV5K_WhwHowL_yh5JPK03Z-egLwqsKGgYllhYsKpz0NQep17rAHjja1xr11uLnI_E7jgGwTgOgU/s1600/DSC_0961.JPG" /></a></div>
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Given the desserts in an afternoon tea are usually very sweet, I wanted to balance all the sweetness with a tart and light dessert. I love passionfruit, so I attempted this passionfruit mousse. I used the recipe from a blog by Daily Delicious (found <a href="http://dailydelicious.blogspot.com.au/2011/02/passionfruit-mousse-refreshing-and.html" target="_blank">here</a>). The recipe is very quick and easy, perfect when you're pressed for time!</div>
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The flavour was definitely there, it had what I think is the perfect ratio of tart to sweet. Although I found that the mousse wasn't as light as I would have liked it - it was too gelatinous for me. </div>
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All in all, I was very happy with this afternoon tea - it's exactly what I needed to give me inspiration to pursue a future in it! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi50TkLF5yqTCehl1zitMGNYnjxsTWfigFm9LbASSJe92tOAzJMuBxu-keMKvwkLlfFNn-61mbhc-btTBe10UDavZVwF9Cr4bIBGKPGyjAHTpBTAwlk1CRqcn8Ujh9AmU9XNR7n8LDz6qU/s1600/DSC_0965.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi50TkLF5yqTCehl1zitMGNYnjxsTWfigFm9LbASSJe92tOAzJMuBxu-keMKvwkLlfFNn-61mbhc-btTBe10UDavZVwF9Cr4bIBGKPGyjAHTpBTAwlk1CRqcn8Ujh9AmU9XNR7n8LDz6qU/s1600/DSC_0965.JPG" /></a></div>
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Sweet Peahttp://www.blogger.com/profile/03906218333136794768noreply@blogger.com0tag:blogger.com,1999:blog-3862815161237061530.post-31829149310845993692012-12-30T19:52:00.001+11:002013-11-01T21:37:05.447+11:00Chocolate Christmas Log<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: justify;">
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Okay, so for those that have been following my blog, I am still alive and I have not abandoned my blog (not completely at least for the time being)! I cannot believe its been almost two months since my last post! How terrible of me!</div>
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That's not to say that I've not been baking! I have been, although since little girl's birthday extravaganza, it saddens me to say that baking has been a luxury I just don't have much time for these days :( (and yes, baby girl is grown up and turned into a little miss). I've recently gone back to work returning to my legal roots, and on top of trying to run two cafe businesses and juggling little girl, well, you can see why baking hasn't been high on the agenda!</div>
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So with the explanations done, belated Merry Christmas to all!! I hope everyone had a wonderful Christmas catching up with family, friends and loved ones!</div>
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This year, we were adamant about keeping Christmas very low key! After last year's stressful Christmas, I wanted to keep out of the kitchen as much as possible on the day and I am very happy to say, I managed to do just that! Well, I was responsible for making a dessert this year, which was the least I could do!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKyG_XGMMapSp9g61iiw-8mgYiRghmcx2sIOPSkyQ_dCIhhA6yqizqCaoZLFkZ9SsmDBdo1h6QmxS4StahTJHmgdJiHLOXi1J9hPrto5w0XbXefQGRfp5gIBSBibFa3KlyhGznKz5KgeU/s1600/DSC_0305.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKyG_XGMMapSp9g61iiw-8mgYiRghmcx2sIOPSkyQ_dCIhhA6yqizqCaoZLFkZ9SsmDBdo1h6QmxS4StahTJHmgdJiHLOXi1J9hPrto5w0XbXefQGRfp5gIBSBibFa3KlyhGznKz5KgeU/s1600/DSC_0305.JPG" /></a></div>
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So I decided on this chocolate christmas yule log! It's a chocolate sponge, filled with whatever you like! Some recipes call for a chocolate filling (like ganache) although I decided to opt for a simple whipped cream. And the log wouldn't be complete without the frosting on top (I used ganache) and a dusting of icing sugar!</div>
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To get the log texture, I ran a fork over the ganache, although you could easily leave off the ganache. I am pleased that my sponge didn't crack, although I wasn't too fussed if it did as the cracks would have added a really nice log texture.</div>
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If you're adamant about not having the sponge crack, apparently the secret is to roll up the sponge using a tea towel as soon as it is out of the oven and let it cool while wrapped in the towel. The tea towel retains the moisture.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQeD5eh5gEMrYi32HIH9wBNOaOljbklBY0qXP_-bUJWEn07K5QPJE4ORATji63q0W4_kPG-t_ux70kJYIpzN735aB-PxWlKQ-N6xQCFyCuKG8YSUthfWy_i-RFXtf3bcZFV6kF6eFIeHk/s1600/DSC_0581.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQeD5eh5gEMrYi32HIH9wBNOaOljbklBY0qXP_-bUJWEn07K5QPJE4ORATji63q0W4_kPG-t_ux70kJYIpzN735aB-PxWlKQ-N6xQCFyCuKG8YSUthfWy_i-RFXtf3bcZFV6kF6eFIeHk/s1600/DSC_0581.JPG" /></a></div>
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I have to admit that a part of me is regretting that I did not embark on some crazy Christmas themed baking project like I did last year. Although I did manage to bake some gingerbread men for our wonderful customers at the cafe and some red velvet cupcakes for my work Christmas party! But no crazy gingerbread house project! Oh well, there's always next year!</div>
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Merry Christmas all! xx</div>
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Sweet Peahttp://www.blogger.com/profile/03906218333136794768noreply@blogger.com0tag:blogger.com,1999:blog-3862815161237061530.post-60197425245827278792012-11-04T16:59:00.003+11:002013-11-01T21:41:26.661+11:00Gateau Opera<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ze8w46brXqXWC__uvRtYemALoBGVFRIRQlmo8MRHdJk9bOZunGxlonBvQHBW-ADOx-PqtLkhpfmNfg8e7Fsodbf_K9POu1xeeXxmAm83iaAPFlLi1DvP0bkJv96NcLIKe_hIEErhkRI/s1600/DSC_0982.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ze8w46brXqXWC__uvRtYemALoBGVFRIRQlmo8MRHdJk9bOZunGxlonBvQHBW-ADOx-PqtLkhpfmNfg8e7Fsodbf_K9POu1xeeXxmAm83iaAPFlLi1DvP0bkJv96NcLIKe_hIEErhkRI/s1600/DSC_0982.JPG" /></a></div>
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Although it feels like it's been a while since I've written a post, the baking has been on like there's no tomorrow! Since the afternoon tea function (which I am still using to post entries about!), we had baby girl's first birthday party where I baked up a storm (more on that later) and this weekend feels like the first weekend I've had in a very long time to just catch my breath!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTLqihLKzPnWTzRUxkRWyGoe4ZCfHvaZLNaihKC_GCMwXzGWvAyp14V2IDDVP9jHQiVq1zrCUAdrZ0NdOAKfQCgU7TsFKbgzCPtk4j8LOH1q1emXdHHN3AxJDT9NEOnb0bj38hO99DUJw/s1600/DSC_0980.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTLqihLKzPnWTzRUxkRWyGoe4ZCfHvaZLNaihKC_GCMwXzGWvAyp14V2IDDVP9jHQiVq1zrCUAdrZ0NdOAKfQCgU7TsFKbgzCPtk4j8LOH1q1emXdHHN3AxJDT9NEOnb0bj38hO99DUJw/s1600/DSC_0980.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieXklg3-c0Ev_qXMbkirnBXQcl5wMmVC2uWyG1fmdHCDJwPrFlpQ2CHYUdQZ9odBTR3Uekfjt9pzQcjX3Shmnmc0MrI7PxsaDzV0-zTanNRqPPMKvZxCQA4nQpG6dZ0bBLbVJR62dpJ20/s1600/DSC_0981.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieXklg3-c0Ev_qXMbkirnBXQcl5wMmVC2uWyG1fmdHCDJwPrFlpQ2CHYUdQZ9odBTR3Uekfjt9pzQcjX3Shmnmc0MrI7PxsaDzV0-zTanNRqPPMKvZxCQA4nQpG6dZ0bBLbVJR62dpJ20/s1600/DSC_0981.JPG" /></a> <span style="font-family: Georgia,"Times New Roman",serif;">So this is a Gateau Opera with layers of joconde soaked in a coffee syrup, coffee buttercream and chocolate ganache. I've made this many times before and it's always a winner so I just had to include this on the afternoon tea menu! Despite knowing how to make this, I have to say, I was not very pleased with how I assembled the cake. I make one piece of joconde and then cut it in half cross sectionally which calls for a very steady hand. Unfortunately, with so many other desserts to make, I was getting myself all flustered in the kitchen and my hands were far from steady, particularly as I was trying to rush through the mountain of baking, so each cross section piece came out very uneven! It also didn't help that I was assembling one large cake and then cutting it into individual slices - I'm sure if I had used small individual moulds to assemble the cake, I think I I could have gotten each piece close to perfect. Oh well, next time!</span></div>
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I topped each slice with candied cocoa nibs which gave a nice textural difference to the cake. I must credit C for the suggestion and well, he did make the candied cocoa nibs for me too!</div>
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This has to be one of my favourite cakes - coffee and chocolate is always a winning combination! Despite taking 3 to 4 hours to make, I would recommend people give this a try if you like coffee and chocolate! </div>
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Sweet Peahttp://www.blogger.com/profile/03906218333136794768noreply@blogger.com0tag:blogger.com,1999:blog-3862815161237061530.post-25527609768762293982012-10-23T12:24:00.001+11:002013-11-01T21:50:26.557+11:00Ispahan<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgg8WC5vdcwXBoa27ByCFNOsyHxCmu2rRb2kluVQD7tD5ZGA4G1uulMGlDxJgWvYyxUdatsIxRBQOryZdIG3iK0biOyRZ6rXWwNk6lBCxjIFxQoyvN6ZEzoWGQmfH_2oak_isPqf-dkZM/s1600/DSC_0884.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisikc6acPGtPt6xF7jUfLnoPnD0O_XVmbZ0YZ5svuas_skcZdI43e5EazjIZgqjsErM8hQGDhOjTTjejIgIjt73xUkFT1dSUA5VDGwLS_3Qae2tmpol11O2ow8o3duHIVNARTRjmq_Msw/s1600/DSC_0888.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4fNWg7V6EFDZDV6SRFYCnKZ5VNQqPCOfn4IUh-AjXKUF37RChHlW-_jt83F4dvePGSLWKJ_HM6-c1Xue0TtR6nm5yiTt4OBcmnFkLpWgC7JmWIuvKiy3IVGUrvASexxxwQu_diUcEzI/s1600/DSC_0895.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4fNWg7V6EFDZDV6SRFYCnKZ5VNQqPCOfn4IUh-AjXKUF37RChHlW-_jt83F4dvePGSLWKJ_HM6-c1Xue0TtR6nm5yiTt4OBcmnFkLpWgC7JmWIuvKiy3IVGUrvASexxxwQu_diUcEzI/s1600/DSC_0895.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4fNWg7V6EFDZDV6SRFYCnKZ5VNQqPCOfn4IUh-AjXKUF37RChHlW-_jt83F4dvePGSLWKJ_HM6-c1Xue0TtR6nm5yiTt4OBcmnFkLpWgC7JmWIuvKiy3IVGUrvASexxxwQu_diUcEzI/s1600/DSC_0895.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
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I've always wanted to recreate Pierre Herme's Ispahan long before I even knew what they were! When we were living in London, I'd always see these little pink macarons filled with raspberries and they always caught my attention because they were the prettiest little things! I then had one at Claridge's afternoon tea and my love affair with macarons began! They were divine! So when I began my baking journey, the first thing I attempted were pink macarons filled with fresh raspberries.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKjeipTFoX2NeHnVgQM4DUgvgCetjFW4_fqa87q9QgN3lCZd4zpYOAczSEP6FpZx5Rreu4WoNvJHmP-xgLxMonJxLtukUS6wAIarVQfoFiK-vVrImd2gikILSnx5YTE4IGpKSFVYpwGU/s1600/DSC_0902.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKjeipTFoX2NeHnVgQM4DUgvgCetjFW4_fqa87q9QgN3lCZd4zpYOAczSEP6FpZx5Rreu4WoNvJHmP-xgLxMonJxLtukUS6wAIarVQfoFiK-vVrImd2gikILSnx5YTE4IGpKSFVYpwGU/s1600/DSC_0902.JPG" /></a></div>
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When my macarons were failing me, I started troubleshooting on the internet (isn't google the best?) and that was when I discovered I was creating a mock Ispahan. So what is the Ispahan? There are several versions, but essentially it is a macaron with lychee, rose and raspberry. In Herme's book, the centre comprises of raspberry jelly surrounded by a rose and lychee ganache. I omitted the raspberry jelly and used fresh raspberries instead because they're much more visually appealing!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgICr2JWennuh9G6LY-dbDuAqikX4qf0fwTkvTRTMZDUfYWhSk8YFXMhrcT6ucATvnhT176ZDnC3b0nqRiqYGA3tl1jhgWtHRkTdL7VReNtIjny0CK9eAoz4FxghDgBfPxtLR-0u6WWp3o/s1600/DSC_0825.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgICr2JWennuh9G6LY-dbDuAqikX4qf0fwTkvTRTMZDUfYWhSk8YFXMhrcT6ucATvnhT176ZDnC3b0nqRiqYGA3tl1jhgWtHRkTdL7VReNtIjny0CK9eAoz4FxghDgBfPxtLR-0u6WWp3o/s1600/DSC_0825.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgICr2JWennuh9G6LY-dbDuAqikX4qf0fwTkvTRTMZDUfYWhSk8YFXMhrcT6ucATvnhT176ZDnC3b0nqRiqYGA3tl1jhgWtHRkTdL7VReNtIjny0CK9eAoz4FxghDgBfPxtLR-0u6WWp3o/s1600/DSC_0825.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgATLNKVeDmoEtHcLxKvQd3gWgoxfKt44JP62eedF8xF8XuVoy-VlQei-seKwdxKL4GwUocTco_1qq5G6fQZu6Ii16x8FBtyoVeI6Q5mKKVKzRxEofB3Ws4ijdbKwrkZawSG15KBSmBV10/s1600/DSC_0844.JPG" /></a></div>
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I love fresh raspberries and despite them being so expensive at the moment, I put the Ispahan on the afternoon tea menu as I just could not resist having them! They're just too damn pretty! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil83pAsqFmGbTO9UzuJS10B1iGRQDGuouD2qZlQJX86RDC1bXxUWuuybIzBok_x4z2SwBffqSkM86WJp-Q_UUDUa1BmvTp9tgZOetdlWJx6Pjae4vx3JbIzRyBZ9XkuM7FKeSHkgvlbos/s1600/DSC_0909.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil83pAsqFmGbTO9UzuJS10B1iGRQDGuouD2qZlQJX86RDC1bXxUWuuybIzBok_x4z2SwBffqSkM86WJp-Q_UUDUa1BmvTp9tgZOetdlWJx6Pjae4vx3JbIzRyBZ9XkuM7FKeSHkgvlbos/s1600/DSC_0909.JPG" /></a>Now I wasn't sure whether to admit this, but I have a confession to make - I still have not made a genuine Ispahan yet! :( The problem was the rose and lychee ganache, it just ended up being a runny mess, not pipeable at all, despite refrigerating it and even letting it sit in the freezer! That wouldn't do for the afternoon tea, so I ended up making up another batch of ganache, this time I put less lychee puree in the ganache. Because the lychee flavour was so subtle, I omitted the rose essence as the smell is so overpowering I was afraid it would dominate the whole macaron.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYpI3GDkfw-JVVYQzV2A0sCtu5WZe-7xZLdJYo_xuo6otrPuCXTN09_vOuiZ9XnE3sZdybnfctiXvQ6c6_l20SL2mkcyY1LskAUIepSDk6O6g0P8u4bH1jznPYYITxFMsPdY-wauhEig/s1600/DSC_0905.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYpI3GDkfw-JVVYQzV2A0sCtu5WZe-7xZLdJYo_xuo6otrPuCXTN09_vOuiZ9XnE3sZdybnfctiXvQ6c6_l20SL2mkcyY1LskAUIepSDk6O6g0P8u4bH1jznPYYITxFMsPdY-wauhEig/s1600/DSC_0905.JPG" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil83pAsqFmGbTO9UzuJS10B1iGRQDGuouD2qZlQJX86RDC1bXxUWuuybIzBok_x4z2SwBffqSkM86WJp-Q_UUDUa1BmvTp9tgZOetdlWJx6Pjae4vx3JbIzRyBZ9XkuM7FKeSHkgvlbos/s1600/DSC_0909.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>After almost 48 hours of the rose and lychee ganache sitting
in the fridge, it ended up becoming pipeable so I ended up using them
with the leftover macaron shells! </div>
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So there you have it, the Ispahan in two separate macarons!</div>
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Sweet Peahttp://www.blogger.com/profile/03906218333136794768noreply@blogger.com0tag:blogger.com,1999:blog-3862815161237061530.post-68859238158407364672012-10-18T11:59:00.000+11:002013-11-01T21:56:54.888+11:00Mini Profiterole Tower<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXItar6Sqqbs86FiHxNK8wphsDO6yGm5Lp8Po0Ao-FBoVgnva9Xp-oVw1JFOETfiZEx7jVwNBlCQhvyPhL33JBb8DWviw7XfzOkhzk8uzHHp4DmjT-_mZIDXHiqkKjmSrupfzVK1-9cs4/s1600/DSC_0661.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXItar6Sqqbs86FiHxNK8wphsDO6yGm5Lp8Po0Ao-FBoVgnva9Xp-oVw1JFOETfiZEx7jVwNBlCQhvyPhL33JBb8DWviw7XfzOkhzk8uzHHp4DmjT-_mZIDXHiqkKjmSrupfzVK1-9cs4/s1600/DSC_0661.JPG" /></a></div>
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OMG let me just say what a crazy CRAZY couple of weeks it has been! I am absolutely exhausted and that is an understatement! I've not been baking much these days, but baking is soon to be all I will be doing as I embark on a project to cater a whole afternoon tea function at our new cafe. Yep, you heard right, I have an official booking for afternoon tea and yes, we have a NEW cafe! OMG! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip1ZJZcgedINC1SR0hGc9Yw00duB0zespuuolJ9Vf4LtwQBskJxXvPLaECEV90UIJC0AVEKzSszhFATKsv_SW-8PGOkiF_Qr0MQQqPGtC_E4maQUzKkmCtpivYU8t97EoireiKOG6mhMs/s1600/DSC_0662.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip1ZJZcgedINC1SR0hGc9Yw00duB0zespuuolJ9Vf4LtwQBskJxXvPLaECEV90UIJC0AVEKzSszhFATKsv_SW-8PGOkiF_Qr0MQQqPGtC_E4maQUzKkmCtpivYU8t97EoireiKOG6mhMs/s1600/DSC_0662.JPG" /> </a>So with our new cafe having recently settled where I have been working at these past few weeks, you can understand why baking and blogging have slid down the list of priorities. But with the afternoon tea booking coming up VERY soon, I've had to make time to practise some creations. This is my first official function and I want it to be absolutely perfect!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip1ZJZcgedINC1SR0hGc9Yw00duB0zespuuolJ9Vf4LtwQBskJxXvPLaECEV90UIJC0AVEKzSszhFATKsv_SW-8PGOkiF_Qr0MQQqPGtC_E4maQUzKkmCtpivYU8t97EoireiKOG6mhMs/s1600/DSC_0662.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1xUDHpWmzl5_GSDVps4rqaiFWsUpcMwdgw9dx67N2kxFHx8LLsTv1q0tK3P1R6A3cF79w7RpfFYUGs8o-EnoaPxO_ivsQzQWK7rSiLrYstazkd5d3dWGIdlIGXQuXEWBxyRFsz4aNLco/s1600/DSC_0660.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8RxDuAweWWxgeVg8UI2yfgA8CbyShvEFpdi5UdroBBQw2dMzneVIAEbyCQPmm-_H6FY2NSyvz8E6XeCqyfmBMFabFH0f9PPMnyrohYOMIckYnzfHrMs-vSgUsKD36BDbFotIhVYkaDVE/s1600/DSC_0658.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8RxDuAweWWxgeVg8UI2yfgA8CbyShvEFpdi5UdroBBQw2dMzneVIAEbyCQPmm-_H6FY2NSyvz8E6XeCqyfmBMFabFH0f9PPMnyrohYOMIckYnzfHrMs-vSgUsKD36BDbFotIhVYkaDVE/s1600/DSC_0658.JPG" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip1ZJZcgedINC1SR0hGc9Yw00duB0zespuuolJ9Vf4LtwQBskJxXvPLaECEV90UIJC0AVEKzSszhFATKsv_SW-8PGOkiF_Qr0MQQqPGtC_E4maQUzKkmCtpivYU8t97EoireiKOG6mhMs/s1600/DSC_0662.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a>I've decided that I will put these little babies on the menu! Aren't
they absolutely adorable? They're miniature profiterole towers, filled with whipped cream and glazed with a chocolate sauce.</div>
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It's really difficult to get an appreciation of how tiny these little babies are, so I placed them against a teacup and you can see how tiny they are. Each profiterole only measures about 1-1.5cm, so each tower is only about 4cm high. OMG, so cute! </div>
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I love being able to peel away each profiterole one by one, but its really not necessary as you can pop the whole thing in your mouth in one bite! But that would take the fun away from eating this! </div>
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As one of the guests at the afternoon tea follows this blog,
I've decided not to publish this post on my facebook profile until after the event, as I don't want to ruin the surprise for her and the other guests! I really hope I can pull this off - I have such nervous excitement building up in me! Fingers crossed! Who knows, maybe one day in the future, these afternoon teas will be a regular occurrence at the new cafe! That would be awesome!</div>
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Sweet Peahttp://www.blogger.com/profile/03906218333136794768noreply@blogger.com2tag:blogger.com,1999:blog-3862815161237061530.post-5347455145697272052012-10-01T21:27:00.001+10:002013-11-01T22:01:45.859+11:00Gingerbread House<div style="font-family: Georgia,"Times New Roman",serif;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDhBhhtgRB7CFFaYFlnxadszqBS_oVw1lqfu8B1u2LYG8mmUfWfbs5_g9B1CVbqlfZpaWvl4C36-Ml0QRc1EE_paXScgkDxytJ6eXMdhEJxqxRAkUiEpbeB3d4VKSaVQEKjoT-yGh48E/s1600/DSC_0580.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDhBhhtgRB7CFFaYFlnxadszqBS_oVw1lqfu8B1u2LYG8mmUfWfbs5_g9B1CVbqlfZpaWvl4C36-Ml0QRc1EE_paXScgkDxytJ6eXMdhEJxqxRAkUiEpbeB3d4VKSaVQEKjoT-yGh48E/s1600/DSC_0580.JPG" /></a><span style="font-size: 10pt; line-height: 115%;">I've struggled to find time to bake recently (explanations to follow in due course) so I thought I would re-hash an old creation of mine.</span><br />
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<span style="font-size: 10pt; line-height: 115%;">About 10 months ago, my
blood, sweat and tears went into baking a gingerbread house in honour of baby girl’s first Christmas. It was such
a harrowing experience that almost a year has past and I still cannot bring myself to destroy the gingerbread house!</span><br />
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<span style="font-size: 10pt; line-height: 115%;">Baby girl would only have
been around 4 weeks when I decided to embark on this mammoth task and anyone with a</span><span style="font-size: 10pt; line-height: 115%;"> 4 week old baby will know exactly how wrecked you feel
ALL the time, so embarking on a project such as this is really the last thing you would want to be doing!</span><br />
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<span style="font-size: 10pt; line-height: 115%;">Clearly, sleep deprivation had led me to not
think straight as I seemed to have forgotten my last experience at baking a
gingerbread house. It was about 5 years
ago that I thought, wouldn’t it be nice if I baked a gingerbread house for my
niece’s birthday having absolutely no idea how involved it would be. Having spent two days baking and decorating it,
and also having used Pythagoras’ theorem for designing the tepee shaped house (who
would have thought that would ever have come in handy, seriously who?), I said to myself, NEVER
again! Particularly after the soul crushing experience of having my niece and
her friends rip into the gingerbread house in a matter of seconds, leaving it
to look like the aftermath of a hurricane (what was I expecting from 7 year olds - admiration from a safe distance? Yeah right)! </span></div>
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<span style="font-size: 10pt; line-height: 115%;">So with a bout of amnesia,
off I went. After SEVEN days, the gingerbread house was complete! The seven days consisted of firstly getting out the ruler and pen to measure a house, then baking two lots of gingerbread (I stupidly halved the recipe and then realised I required the FULL recipe - duh), and then about 5 days of decorating all while in
a zombie like state. Needless to say, I was well
and truly over it by the time I finished it! </span><br />
<br />
<span style="font-size: 10pt; line-height: 115%;">However, with the memories no longer so raw, I forget about all the
pain that went into it and it makes me think that just like child birth, I could perhaps do this again!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbg-Gp-dr2TSW2hsgfBLWe6ky1WgR5sMELT5UsvGz-xmCG1pK62djQCnYnolKcAHK5UzrtAcOVgyCkH2BwIRQ1Ztoecc0pmnUVuF4a0dpuXKFwfm1h9tVd9J-HnrHqqBisdS7LybSVwVk/s1600/DSC_0581.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbg-Gp-dr2TSW2hsgfBLWe6ky1WgR5sMELT5UsvGz-xmCG1pK62djQCnYnolKcAHK5UzrtAcOVgyCkH2BwIRQ1Ztoecc0pmnUVuF4a0dpuXKFwfm1h9tVd9J-HnrHqqBisdS7LybSVwVk/s1600/DSC_0581.JPG" /></a></div>
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<span style="font-size: 10pt; line-height: 115%;">As my piping skills weren’t
great, I had to pipe and re-pipe the writing on the plaque so you can see the
smears across it!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1k4FZ41_s1GjFMtniS-eDxduWugUnV7d2J6qH1tVFijj0hyphenhyphenQTEePZtWgrtU2OM8J7ifQHtE0lbDz9RxZDdU6RRUH3DV6OMS9Vz0oNvUd1h_-tZLOlMpRfy6rln369WsJ-y39CWHKSzkM/s1600/DSC_0582.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1k4FZ41_s1GjFMtniS-eDxduWugUnV7d2J6qH1tVFijj0hyphenhyphenQTEePZtWgrtU2OM8J7ifQHtE0lbDz9RxZDdU6RRUH3DV6OMS9Vz0oNvUd1h_-tZLOlMpRfy6rln369WsJ-y39CWHKSzkM/s1600/DSC_0582.JPG" /></a> <span style="font-size: 10pt; line-height: 115%;">I must credit C as he designed the love heart made from musk sticks.</span></div>
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<span style="font-size: 10pt; line-height: 115%;">The back of the house. The musk stick picket fence was also C's creation!</span></div>
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<span style="font-size: 10pt; line-height: 115%;"> One side of the house. </span></div>
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<span style="font-size: 10pt; line-height: 115%;">This was the last of the walls to complete and
by this stage I just wanted to finish the darn thing and so I opted for the quickest
solution and stuck two candy canes to the wall.
I ended up liking this side best!</span></div>
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So <span style="font-size: 10pt; line-height: 115%;">what do you do with
leftover gingerbread dough? Make gingerbread men of course!</span></div>
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Sweet Peahttp://www.blogger.com/profile/03906218333136794768noreply@blogger.com0tag:blogger.com,1999:blog-3862815161237061530.post-34148753608363617082012-09-23T15:10:00.002+10:002013-11-01T22:04:39.951+11:00Pink Ombre Cake<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: justify;">
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Oh my gosh, I am absolutely in love with this cake! It is pink and it is pretty, and I love love love!</div>
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When
I first saw an ombre cake, I thought they were so pretty that I decided
that I would make one for baby girl's birthday! Well baby girl is
almost
turning one and over the weekend, we held a birthday cake smash for her
with this pink ombre cake being the centre piece.</div>
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The idea behind the cake smash is that baby girl is meant to smash the cake into pieces (duh, it's exactly how it sounds)! It's supposed to be fun and messy! I had a vision of her getting her hands literally stuck into the cake with cake and cream all over her face and body and well, basically everywhere! It sounds so deceptively simple doesn't it! Well I never would have guessed in a million years that baby girl would be terrified of cake. She would not go anywhere near it, let alone smash it!</div>
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So the cake smash didn't go to plan :( Unfortunately, we weren't able to capture photos of baby girl with a big grin on her face with cream all over her mouth and body as I had imagined. Instead, we got photos of her sitting next to the cake crying and crawling away from the cake in terror! Just as priceless! </div>
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Her being so scared of the cake did solve my dilemma of being able to take a photo of a clean slice of the cake to show the beauty of the layers! </div>
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So the cake is a simple vanilla sponge cake (you can use any sponge recipe). I used the Wilton rose colour to get the varying shades of pink although for the bottom layer, I added a touch of red in order to get it really dark. In hindsight, I don't think I needed it. The trickiest part of baking this cake is getting the colouring just right. </div>
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So I divided my cake mixture into four bowls and added a little bit of colouring to each to get the varying shades of pink. You always start with a little bit of colouring first as you can always
darken it later. So the second darkest layer you see was originally my darkest layer. I had baked that layer first and when I saw how the intensity reduced having baked in the oven, I grabbed the lightest batter and went crazy with
the food colouring. I didn't intend it for it to turn out hot pink but I'm glad I did as I knew it needed to be really intense in order to distinguish the layers. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijK9glWtEzEZeKMMXLIGQy76ceBCDEsag3IKQVHKX_1ljdA7W-AYlkalWRPyW5mMNqqHEG4spvVZ-GpJk4pccYUcnda3tNAeq6_IFgS_VWn4m9hF8NWuStmyXS4JWgGTfGjMKuTB4-FRs/s1600/DSC_0357.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijK9glWtEzEZeKMMXLIGQy76ceBCDEsag3IKQVHKX_1ljdA7W-AYlkalWRPyW5mMNqqHEG4spvVZ-GpJk4pccYUcnda3tNAeq6_IFgS_VWn4m9hF8NWuStmyXS4JWgGTfGjMKuTB4-FRs/s1600/DSC_0357.JPG" /></a></div>
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I am really happy with how the sponge turned out. Since I am not so
great at trimming sponges to get it level, I was determined to get the
sponge to bake evenly so I wouldn't get the dome you usually get in the
middle of the cake. I read that if you wet some old tea clothes and
wrap it around the cake tin, that should help the cake cook evenly as
it's always the sides that get cooked first (hence the dome).</div>
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I was so pleased it worked! So I didn't have to level the cake by cutting it! *happy dance* </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_MFx-BlUK9XqBjwMXRXcTllS2SWUfZANiJH8S08QjtZz3EyLD6FaWiX3N_dmIL8AfQP3lzAyDbbpzWZNAVHujs08h2_3FGzQuFZGknNX2_OThNDzqpu5ojS7rsEQpNqfqoRB5JXPyHOc/s1600/DSC_0362.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_MFx-BlUK9XqBjwMXRXcTllS2SWUfZANiJH8S08QjtZz3EyLD6FaWiX3N_dmIL8AfQP3lzAyDbbpzWZNAVHujs08h2_3FGzQuFZGknNX2_OThNDzqpu5ojS7rsEQpNqfqoRB5JXPyHOc/s1600/DSC_0362.JPG" /> </a>You can see in the top left corner where baby girl managed to just touch the cake! </div>
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As for the frosting, I used a plain Swiss meringue buttercream. It's my
favourite frosting (aside from cream cheese frosting). Similar to the sponge, I divided the frosting into different bowls and gradually added a bit of food colouring, making sure that there was more of the lightest colour frosting as that would also cover the top of the cake. </div>
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I didn't really judge the quantity well as I ran out of the lightest colour frosting and ended up having to pipe a few swirls here and there with some of the darker colour frosting.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-aoSGFpmWpYINetoUZIy29IQMbmlJ5HU4sHRokiDNT20Mue5ayV7yt2xxuOXHIdSzVXRhZzFzPzLSmb4i6xqgFylWeL0Fh1aN_F6J0R9TPvig9QqzczYbT0nsdLCo5_JXkbQtR-rw_vI/s1600/DSC_0193.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-aoSGFpmWpYINetoUZIy29IQMbmlJ5HU4sHRokiDNT20Mue5ayV7yt2xxuOXHIdSzVXRhZzFzPzLSmb4i6xqgFylWeL0Fh1aN_F6J0R9TPvig9QqzczYbT0nsdLCo5_JXkbQtR-rw_vI/s1600/DSC_0193.JPG" /></a> </div>
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Not only is this cake so darn pretty, it taste darn good too! I absolutely love love love this cake!</div>
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Sweet Peahttp://www.blogger.com/profile/03906218333136794768noreply@blogger.com0tag:blogger.com,1999:blog-3862815161237061530.post-68261197826742978262012-09-15T08:25:00.000+10:002012-09-15T08:25:07.190+10:00Pear Tarte Tatin<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHdW6w7zhKpVIdkKFPwqvAwKs8BvTgbyeiB43jjWBzkOCo8g1JShZDilu9_RXT9IjSP6QJNfaf_JOk7hPPfPXOTwjYy45C0ar0Df06SoRoAJKl78ZAHn6TM8w5JbQ59Xws-YhG8PQZEjU/s1600/DSC_0083.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHdW6w7zhKpVIdkKFPwqvAwKs8BvTgbyeiB43jjWBzkOCo8g1JShZDilu9_RXT9IjSP6QJNfaf_JOk7hPPfPXOTwjYy45C0ar0Df06SoRoAJKl78ZAHn6TM8w5JbQ59Xws-YhG8PQZEjU/s320/DSC_0083.JPG" width="320" /></a></div>
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This is a simple tarte tatin made with puff pastry. There's a bit of debate as to whether a tarte tatin should be made with a shortcrust kind of pastry and I can see why as the caramel really softens the puff. But I think whatever base you use, the tarte tatin for me is all about the sweet caramel buttery pears (or apples or whatever fruit you choose). </div>
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The recipe I used is a Gordon Ramsay recipe which jazzes up the
traditional tarte tatin by including additional spices (recipe can be
found <a href="http://www.bbcgoodfood.com/recipes/4778/pear-tarte-tatin" target="_blank">here</a>) such as cinnamon and cardamon. I included a vanilla bean as it goes so well with these spices. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIbqHSyF5puC5ZuKR4tzCALihSju7aiAc8fSt4TLHQaOO3zmp0wobWCtBenL2QJfkR84KIqC3NfVhPiADmtQ-ptBN-EWQHK-MSUBVemoVH4P1Km5YFoznvKMrWfWZXpkzFr2P7NdJmi_0/s1600/DSC_0082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIbqHSyF5puC5ZuKR4tzCALihSju7aiAc8fSt4TLHQaOO3zmp0wobWCtBenL2QJfkR84KIqC3NfVhPiADmtQ-ptBN-EWQHK-MSUBVemoVH4P1Km5YFoznvKMrWfWZXpkzFr2P7NdJmi_0/s320/DSC_0082.JPG" width="320" /></a></div>
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I'm not sure whether the tarte tatin is supposed to be so syrupy, in fact, I don't think it is, as it does ruin the pastry but I quite enjoyed it, particularly when eaten with vanilla ice-cream - yum! I definitely will try this one again, perhaps with a different base, as the flavours were delicious. Oh, and a tip if you're not a fan of the sogginess - use fruit which is firm, so here in Australia, I used the Packham Pears which are usually crunchier than the rest. And you can prepare the pears (or apples) a day ahead, leaving them uncovered in the fridge - this helps to dry them out. </div>
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<br />Sweet Peahttp://www.blogger.com/profile/03906218333136794768noreply@blogger.com0tag:blogger.com,1999:blog-3862815161237061530.post-37685423898739919492012-09-10T11:53:00.001+10:002013-11-03T12:53:31.613+11:00Pistachio Macarons<div style="clear: left; float: left; font-family: Georgia,"Times New Roman",serif; margin-bottom: 1em; margin-right: 1em; text-align: justify;">
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It has been a hell-ish kind of week, one that could not have been anticipated. Anyone who has had to nurse a sick baby will know exactly what I mean! I was even super organised with my baking, having baked two different kinds of macarons for father's day with the intention of making two blog posts out of one baking session! Just as well I did that, as I didn't even get a chance to post this blog until now!<br />
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On to these macarons! Whenever C and I get gelati, we always get the unbeatable combo of coffee and pistachio. </div>
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I was so excited about testing out the avocado green food dye I bought recently. Except that the colour didn't really come through in the macaron shell. I only put in the smallest drop of food colouring so if I hadn't burnt the shells, you would have seen the subtle pistachio colour. Instead, the shells turned a very light sand colour thanks to me completely forgetting the macs were in the oven baking!</div>
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The intensity of the colour of the ganache makes up for the shells! It was purely an accident though as instead of squirting out only a few drops of colouring, I ended up squirting practically the whole bottle!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdZyLQhhrHFrJPrIlK9YJOzoTCSMI7rSu7yimYJM3ANpjKqVDkDHLmsRBxjP73MCSWl14xT5W8vxy0UZh5DKhlFqNBbeKFNeOJIcMa7ZN6hFbJ9AyHpeAxEj40K7OsJgp8QZC6GGH_Enc/s1600/DSC_1479.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdZyLQhhrHFrJPrIlK9YJOzoTCSMI7rSu7yimYJM3ANpjKqVDkDHLmsRBxjP73MCSWl14xT5W8vxy0UZh5DKhlFqNBbeKFNeOJIcMa7ZN6hFbJ9AyHpeAxEj40K7OsJgp8QZC6GGH_Enc/s320/DSC_1479.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSKvjqNPqKU_oJC_ltp3bB84BBgz6LEgzQP02YSNTVwXGwLqCRaaEFuw6KToGkSr7svAcagAjuH989ILfC9jZUrZ2UA9QUBA9EdOcxZfKsTsLnS4HfvDbcmK5S9TICi9snehlVZrj5OY/s1600/DSC_1471.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSKvjqNPqKU_oJC_ltp3bB84BBgz6LEgzQP02YSNTVwXGwLqCRaaEFuw6KToGkSr7svAcagAjuH989ILfC9jZUrZ2UA9QUBA9EdOcxZfKsTsLnS4HfvDbcmK5S9TICi9snehlVZrj5OY/s320/DSC_1471.JPG" /></a></div>
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And as per the coffee macarons, I only just needed the ganache to mellow out the shells so after a few hours of sitting there, these macs had the perfect crunch and chewiness.</div>
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<br /></div>
Sweet Peahttp://www.blogger.com/profile/03906218333136794768noreply@blogger.com0tag:blogger.com,1999:blog-3862815161237061530.post-85289566673646647252012-09-02T12:42:00.001+10:002013-11-03T12:56:20.889+11:00Coffee Macarons<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigKX4vJfy426zW2jsia_Y2euYBuUgscRXnV1thuznLOVfhhyphenhyphen_4aFJgDP9uCsl2E1Z7OxcU6bwmjrVh-j17Bvy9khtDI2JiHnyJQxYCAFFeBZGd2hz4ifVwneRkI9fiHfxO7u6h5uftBzw/s1600/DSC_1466.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigKX4vJfy426zW2jsia_Y2euYBuUgscRXnV1thuznLOVfhhyphenhyphen_4aFJgDP9uCsl2E1Z7OxcU6bwmjrVh-j17Bvy9khtDI2JiHnyJQxYCAFFeBZGd2hz4ifVwneRkI9fiHfxO7u6h5uftBzw/s320/DSC_1466.JPG" /></a><span style="font-size: 10pt; line-height: 115%;"></span><span style="font-size: 10pt; line-height: 115%;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI7vnkt09n6i8mwtsifM9oMw6kmLY9aT7XzH7tWeYgR2NhVLwzl6guDilHjDprmhr0EhmpxCPFm5ulM8JJpJvgmltSa42m49boYUZMwSsJOSz6yg7oDjunNtVunhngnjqrN9bVTY7diFY/s1600/DSC_1465.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI7vnkt09n6i8mwtsifM9oMw6kmLY9aT7XzH7tWeYgR2NhVLwzl6guDilHjDprmhr0EhmpxCPFm5ulM8JJpJvgmltSa42m49boYUZMwSsJOSz6yg7oDjunNtVunhngnjqrN9bVTY7diFY/s320/DSC_1465.JPG" /></a><span style="font-size: 10pt; line-height: 115%;"> </span></div>
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<span style="font-size: 10pt; line-height: 115%;">Happy father’s day to all
the dads out there! Today is C’s first father’s day and I really wanted to make
it memorable! It’s been a crazy busy week, in fact, most weeks have been that
way now and yep, I am falling behind in my weekly baking posts! Oh well, it was
bound to happen! </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigKX4vJfy426zW2jsia_Y2euYBuUgscRXnV1thuznLOVfhhyphenhyphen_4aFJgDP9uCsl2E1Z7OxcU6bwmjrVh-j17Bvy9khtDI2JiHnyJQxYCAFFeBZGd2hz4ifVwneRkI9fiHfxO7u6h5uftBzw/s1600/DSC_1466.JPG" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<span style="font-size: 10pt; line-height: 115%;">C loves coffee and anything
coffee flavoured (just as well since he does run his own cafe) so I wanted to make
him coffee flavoured macarons.</span> <span style="font-size: 10pt; line-height: 115%;"></span> </div>
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<span style="font-size: 10pt; line-height: 115%;">I had to whip up this batch
in the spare few minutes I had (which seems to be the story of my life so far!)
and while I’m pleased with how these macarons look, I’m not entirely happy with
their texture.* Argh! It just goes to
show that no matter how many times I make macarons, they cannot be rushed!</span></div>
<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5VUrwrfcB-cGs1avgFkOWQKW73m_H4kQlksYfGU6fUqPHkEe5aO-Sl5tN0ATw9EdiaFTFc1g6wIhDSwYY6lAB__LWnAT7A9Vq1iEILuL7TA85kvrQoTDhSoIrrF6GYj8yGGzZwDNyJjc/s1600/DSC_1487.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5VUrwrfcB-cGs1avgFkOWQKW73m_H4kQlksYfGU6fUqPHkEe5aO-Sl5tN0ATw9EdiaFTFc1g6wIhDSwYY6lAB__LWnAT7A9Vq1iEILuL7TA85kvrQoTDhSoIrrF6GYj8yGGzZwDNyJjc/s320/DSC_1487.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibOFwe2XNCg12MdLYPs5i_ZrRbY6NSdGS0Q_1HtoAku3ar4Ws0qd20FCihR1ezcYZyBCUh5-bO2OECnEbprCC2Ip8xE_PETHzSDLCQm9ljekqe-aEIZVVLvCvzVkDJywh8bGSNwapDnkM/s1600/DSC_1493.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibOFwe2XNCg12MdLYPs5i_ZrRbY6NSdGS0Q_1HtoAku3ar4Ws0qd20FCihR1ezcYZyBCUh5-bO2OECnEbprCC2Ip8xE_PETHzSDLCQm9ljekqe-aEIZVVLvCvzVkDJywh8bGSNwapDnkM/s320/DSC_1493.JPG" /></a><span style="font-size: 10pt; line-height: 115%;"> </span></div>
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<span style="font-size: 10pt; line-height: 115%;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5VUrwrfcB-cGs1avgFkOWQKW73m_H4kQlksYfGU6fUqPHkEe5aO-Sl5tN0ATw9EdiaFTFc1g6wIhDSwYY6lAB__LWnAT7A9Vq1iEILuL7TA85kvrQoTDhSoIrrF6GYj8yGGzZwDNyJjc/s1600/DSC_1487.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<span style="font-size: 10pt; line-height: 115%;">The coffee ganache is
delicious however! I ended up just eating the leftover ganache on it’s
own. Just as well I went for a run
afterwards hehe! </span></div>
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<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<span style="font-size: 10pt; line-height: 115%;">Anyway, happy father’s day C! You are an amazing father to our baby
girl! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5VUrwrfcB-cGs1avgFkOWQKW73m_H4kQlksYfGU6fUqPHkEe5aO-Sl5tN0ATw9EdiaFTFc1g6wIhDSwYY6lAB__LWnAT7A9Vq1iEILuL7TA85kvrQoTDhSoIrrF6GYj8yGGzZwDNyJjc/s1600/DSC_1487.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5VUrwrfcB-cGs1avgFkOWQKW73m_H4kQlksYfGU6fUqPHkEe5aO-Sl5tN0ATw9EdiaFTFc1g6wIhDSwYY6lAB__LWnAT7A9Vq1iEILuL7TA85kvrQoTDhSoIrrF6GYj8yGGzZwDNyJjc/s1600/DSC_1487.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div>
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<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
*PS - The texture turned out perfectly - I just needed to let these macarons rest a good couple of hours so that the ganache softened the shell. Overall, really happy with how these macs turned out!</div>
Sweet Peahttp://www.blogger.com/profile/03906218333136794768noreply@blogger.com0tag:blogger.com,1999:blog-3862815161237061530.post-42419931436728435712012-08-25T15:30:00.003+10:002013-11-03T12:59:41.840+11:00Red Velvet Cupcakes<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWhGtUgBb2eUuDDeVDxZxY9xe1oEIaUlqLVECwInmhmOh2ayBOOOXf4n5qgmnMHYh8p79_ffzZpk8U0htXBshBvH4I9I_k-XCHXHbbiyxcXOit6Jo-ftqJTO_N_Ls7ZtnpxfHI6H7RiD0/s320/DSC_1347.JPG" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmbg1Mb8X3-brPuA2Rw9Z40pEtXlKMXDslMek23hilp4SjivYoxO4YSgFKJ7yK23CEG2rM0PFzLRDkjhDD5YkxZgINVtGLPw-i8GCs_uQ9KYHUjJ-yV8ptn4aylyigv7iprgRqQBi3SY/s1600/DSC_1306.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<br />
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<span style="font-size: 10pt; line-height: 115%;">I first came across the red velvet cupcake a few years ago whilst queuing at the Hummingbird Bakery in London. I noticed everyone leaving with a red cupcake
and thought to myself, why would anyone buy such a thing with all that red food
colouring – it made my stomach turn! In typical herd
mentality, I figured if everyone else was getting one, I might as well too! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEjQ6byk_Tem_6ejex8Ps9N_zLhHKVAzfLT7GkW-xEOHr8V1zjzyHB0Z5ao8Xv7Pl1kOplnkyFyViBnieD_nrOup-gMgerr5V1wEedlqncCZNSJZLO1UfOGuWfXAdGG44C0tRIHKusAx8/s1600/DSC_1349.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEjQ6byk_Tem_6ejex8Ps9N_zLhHKVAzfLT7GkW-xEOHr8V1zjzyHB0Z5ao8Xv7Pl1kOplnkyFyViBnieD_nrOup-gMgerr5V1wEedlqncCZNSJZLO1UfOGuWfXAdGG44C0tRIHKusAx8/s320/DSC_1349.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgucfUog4djzOhSPj1LLnZh163yOPR2yX2dIB-jJRUiS9Vq3G7osuTMjTutJIOhlgW7PCWrE13QjRmiqG0kQ_q08BKvgmKGRsLJUtXFMCiELVsUqXNgHtfjPiPoCXiImwY7hmbG57xgK5o/s1600/DSC_1350.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgucfUog4djzOhSPj1LLnZh163yOPR2yX2dIB-jJRUiS9Vq3G7osuTMjTutJIOhlgW7PCWrE13QjRmiqG0kQ_q08BKvgmKGRsLJUtXFMCiELVsUqXNgHtfjPiPoCXiImwY7hmbG57xgK5o/s320/DSC_1350.JPG" /></a><span style="font-size: 10pt; line-height: 115%;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEjQ6byk_Tem_6ejex8Ps9N_zLhHKVAzfLT7GkW-xEOHr8V1zjzyHB0Z5ao8Xv7Pl1kOplnkyFyViBnieD_nrOup-gMgerr5V1wEedlqncCZNSJZLO1UfOGuWfXAdGG44C0tRIHKusAx8/s1600/DSC_1349.JPG" style="margin-left: 1em; margin-right: 1em;"></a></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<span style="font-size: 10pt; line-height: 115%;">If you can get past all that
red food dye, red velvet cupcake is really quite delicious! It’s got a hint of
chocolate flavour as it uses unsweetened cocoa powder, but the flavour is
really neither chocolate nor quite plain vanilla. </span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
</div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<span style="font-size: 10pt; line-height: 115%;">It’s said that the reaction
between the cocoa powder and the baking soda (or the buttermilk) is what gives
the vibrant red to the cupcake, but in reality, a lot of food colouring is
used. </span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjggYR780A4ueBIFHJU2eDYi-1XDP9CetB_3a5FlNJCmZJ-F6gdh0m7m6MJSDyjRAr5YANT0zv8rCPZRjRp4sdi_Z8TTyCy77DmfaUl6mKWjp7adcNieQ6erWiFVN1gD95XajQ-gR726Vw/s1600/DSC_1307.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4y5WUeh1tDrubgm8kgDNU8x5tc8vY1UG2Fbh0BRzZiXG3Mn9hldgu7cxoluyY9mcvxvuhDmhfqukeHtVM8xsKNU38O7ZK0urDHD9MA2X27CcpXkagfxnAkC5TFKvu5cCtcx3MdRPg_9I/s1600/DSC_1341.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4y5WUeh1tDrubgm8kgDNU8x5tc8vY1UG2Fbh0BRzZiXG3Mn9hldgu7cxoluyY9mcvxvuhDmhfqukeHtVM8xsKNU38O7ZK0urDHD9MA2X27CcpXkagfxnAkC5TFKvu5cCtcx3MdRPg_9I/s320/DSC_1341.JPG" /></a><span style="font-size: 10pt; line-height: 115%;"> </span></div>
<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
</div>
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<span style="font-size: 10pt; line-height: 115%;">The recipe I used is one
from Magnolia Bakery and I’m so happy with how these cupcakes turned out. The cupcake turned out wonderfully moist, yet
light and fluffy. After the chocolate
layered cake I made last week, I was really after a cake that was light and
fluffy, so I did my research and came across the red velvet. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmbg1Mb8X3-brPuA2Rw9Z40pEtXlKMXDslMek23hilp4SjivYoxO4YSgFKJ7yK23CEG2rM0PFzLRDkjhDD5YkxZgINVtGLPw-i8GCs_uQ9KYHUjJ-yV8ptn4aylyigv7iprgRqQBi3SY/s1600/DSC_1306.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmbg1Mb8X3-brPuA2Rw9Z40pEtXlKMXDslMek23hilp4SjivYoxO4YSgFKJ7yK23CEG2rM0PFzLRDkjhDD5YkxZgINVtGLPw-i8GCs_uQ9KYHUjJ-yV8ptn4aylyigv7iprgRqQBi3SY/s320/DSC_1306.JPG" /></a></div>
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</div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<span style="font-size: 10pt; line-height: 115%;">Apparently buttermilk is
what gives the cake its moist and tender crumb.
Oh, and following from last week’s post where I said I was on the hunt
for the perfect chocolate cake recipe, well I’ve narrowed it down, and I
believe the cake I am after is a devil’s food cake. I know this now because the red velvet is
said to be a devil’s food cake with red food colouring. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgv5TCTjPJKyzFTSu0QlymGF5Vqknb4sYSw_bHVIB9I-U3iiEoFikiYQldoS1eufpZEszCL_PyZZqzPQxUAgPkT4dqAP7hUSgC5wpo0ZQAeKM_bzFwF_wRvnQ9-dOYfbrhPmle_UvoNsg/s1600/DSC_1333.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgv5TCTjPJKyzFTSu0QlymGF5Vqknb4sYSw_bHVIB9I-U3iiEoFikiYQldoS1eufpZEszCL_PyZZqzPQxUAgPkT4dqAP7hUSgC5wpo0ZQAeKM_bzFwF_wRvnQ9-dOYfbrhPmle_UvoNsg/s320/DSC_1333.JPG" /></a></div>
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<span style="font-size: 10pt; line-height: 115%;"> And of course, the cream
cheese frosting tops these little cupcakes off.
I love cream cheese frosting and just like a little kid, I was licking the
frosting off the beaters and spoons. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhicyqjcLUOTOisIeVdzYRentvoo0hB3RGvQD-ixy15arPmW0JN95658i0Ur5Hnk7qvpqd29G76b517QU_zUdDz93Hu9LnIznO2yTOFNmkezA_EpqnKPPOzc1UgArV4lKklKiiLreV6Tko/s1600/DSC_1343.JPG" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;">
<span style="font-size: 10pt; line-height: 115%;">I’m really in love with
these red velvet cupcakes and really recommend the Magnolia Bakery recipe which
can be found <a href="http://www.epicurious.com/recipes/food/views/Red-Velvet-Cupcakes-with-Creamy-Vanilla-Icing-241544" target="_blank">here</a>.</span> </div>
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Sweet Peahttp://www.blogger.com/profile/03906218333136794768noreply@blogger.com0tag:blogger.com,1999:blog-3862815161237061530.post-851339459987368562012-08-17T19:37:00.002+10:002013-11-03T13:05:28.127+11:00Donna Hay's Chocolate Layered Cake<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: justify;">
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<span style="font-size: 10pt; line-height: 115%;">Chocolate cake is always a winner with my nephew so it was only fitting that for his 7th birthday last weekend, I baked him one. It's the first time I'd ever baked anything in his honour and I was only too happy to do so. It's funny how when my niece turned 7 some 5 years ago, that was when I first baked her a birthday cake so 7 seems to be the magical number for my niece and nephew to get a celebratory cake from their "favourite" aunt!</span></div>
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<span style="font-size: 10pt; line-height: 115%;">I opted for a chocolate
layered cake and used a Donna Hay recipe which she used on Junior Masterchef
some years ago. I was supposed to only
make two sponges and cut them horizontally so that I would end up with 4
layers, but for some reason, my cakes never rose and I ended up having to bake three separate layers. I don’t understand how 8
year old contestants on Junior Masterchef can get it so right and I get it so wrong?!
Anyway, I’ve decided to brush over the fact that junior masterchefs seem to
have greater competency than me...!</span></div>
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<span style="font-size: 10pt; line-height: 115%;">The recipe also calls for a
chocolate cream cheese frosting which is quite nice, but I think I prefer a
simple chocolate ganache. I drizzled
chocolate ganache over the top of the cake and the idea was that the ganache
would ooze sexily down the sides in large beautiful drips so that I would end
up with a beautiful cake where you could clearly see the layers amongst the clearly
defined chocolate drips, but unfortunately, I ended up with a clumsy chocolate
mess. </span></div>
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<span style="font-size: 10pt; line-height: 115%;">So at the very last minute,
before I presented the cake to my nephew, I decided to make chocolate shards to
cover up the horrible mess I’d made of the sides! If time permitted, I would definitely have attempted tempering chocolate. </span><br />
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<span style="font-size: 10pt; line-height: 115%;">I think the saving grace of
the cake (presentation wise) is the fresh strawberries which I decorated in a
flower shape. I couldn’t quite pinpoint
what the flower was until my sister said it reminded her of a lotus. </span><span style="font-size: 10pt; line-height: 115%;"> </span></div>
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<span style="font-size: 10pt; line-height: 115%;">I have to admit that I was
somewhat disappointed with the texture of this cake. Although it is moist, it was quite dense. I
followed the recipe to a tee so I believe it’s meant to be like this. The disappointment lies in the fact that when
I think of chocolate cake, I think of a cake that is really moist, yet light and
fluffy. So I am now on the hunt for that
perfect chocolate cake recipe!</span><br />
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<span style="font-size: 10pt; line-height: 115%;">You can find the recipe for this cake <a href="http://www.donnahay.com.au/recipes/sweets/cakes/four-tier-chocolate-layer-cake" target="_blank">here.</a> </span><br />
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Sweet Peahttp://www.blogger.com/profile/03906218333136794768noreply@blogger.com0