laurasaur

Ok so I have been wanting to take cake decorating courses for ages, and I finally realised no one was ever going to surprise me with these courses – despite dropping massive hints ha ha – so I enrolled myself and I went to my second lesson last night. It’s been a long time since I have been in that kind of environment and I really enjoyed myself.
The best part was learning that I didn’t have to buy the course 1 kit, I had most of the items in it, which meant I could buy some other stuff instead!! So I bought the cake leveller (so unnecessary but anyone who has seen a layer cake I have made knows I need this), a big stepped spatulata, and a dough scraper. Along with some disposable bags, extra couplers, flower nails… ok so you end up spending a bit more than you expect but hey its fun.

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Recipe here. Just line mini cheesecake pans (with the removable bottom – mine are “Bakers Secret”) with a round of baking paper and grease sides.

• 224 g cream cheese, softened
• 58 g butter, softened
• 125 g sifted confectioners’ sugar
• 5 ml vanilla extract

beat butter and cream cheese till creamy then add remaining. makes enough for 24 frosted like icing or 12 piped on.

1 1/2 cups wholemeal flour
3/4 cup white flour
2 tsp baking powder
1/2 tsp baking soda
3/4 cup desiccated coconut
3/4 cup rolled oats
1 1/2 cup brown sugar

250g butter
2 eggs
vanilla

caramel
400ml sweetened condensed milk
2 tablespoons golden syrup
150g butter

make caramel, mix all dry ingredients together in a bowl, in a smaller bowl mix melted butter eggs and vanilla, stir into dry ingredients.

press 3/4 of the mix into lined springform tin and pour caramel on top. crumble remaining mix on top. bake at 180 for 40-45 minutes or until golden.

melt white chocolate and drizzle on top.