I felt like baking and jam… and trying out the much famed vanilla vanilla magnolia cupcake recipe. Of course you could use whatever jam you have on hand. I desperately wanted a cream cheese frosting but darn it there was none in the fridge (surprise surprise this stuff doesn’t last long around here), and for reasons I will not mention but are painfully related to cycling to and from work I did not feel like walking to the supermarket!! OW.
Recipe, pics after the jump. » Read the rest of this entry «
So I got asked to make a cake for my boss at work. First they suggested a 3D Porsche, and after reading this, I decided that was a decidedly bad (read screw that no way in hell can I do that, ever) plan. So I set about making a Porsche crest from fondant and icing.
Instructions and Pics after the jump » Read the rest of this entry «
I finally found my recipe that I used to make these for Christmas 07, so glad because I have been searching for it like crazy on the internet nearly every day since!! Pics taken 07/12/08
base
1 cup self raising flour
1 teaspoon baking powder
1/2 cup brown sugar
1 cup dessicated coconut
125g butter, melted
2 tablespoons strong coffee
140g chopped walnuts
caramel
2 x 395g sweetened condensed milk
250g brown sugar (1 1/4 cups firmly packed)
125g butter
2 tablespoons strong coffee
ganache
270g dark chocolate
1/4 cup cream
1 tablespoon strong coffee
Preheat oven to 180°C. Line the base and sides of a 30cm x 20cm slice pan with baking paper.
Sift the flour and baking powder into a bowl. Add the brown sugar, coconut, butter and coffee and stir well.
Press the mixture into the pan and bake until golden, about 15 minutes. Cool slightly then sprinkle over the chopped walnuts.
Place the condensed milk, brown sugar, butter and coffee in a saucepan and stir over low heat until thickened, about 10 minutes. KEEP STIRRING, I burnt this quite badly the first time I made it, but it still tasted awesome 
Spread the caramel mixture over the base. Return to the oven for 10-12 minutes until bubbling around the edges. Cool completely.
Combine the ganache ingredients in a saucepan and cook over a low heat until melted. Cool slightly before spreading evenly over the top. Refridgerate to set. Cut into slices to serve.
Makes 20 large slices.
From a foodtown magazine, no idea which issue!! (ripped it out)
