April 8th, 2008 § 3 comments § permalink
Urrrg. That is how you will feel when you consume as much of this as I have. My advice – do not sample it at all then you won’t have to try and stop yourself from eating it by the spatula-full.
How to turn sweetened condensed milk into this after the jump…
April 8th, 2008 § 1 comment § permalink
This cake is so amazing. No one makes it better than Robyn but you can make a pretty good version yourself! It is so moist & one of my husbands favorites and mine too 
Instead of using 2 cups of rhubarb I used 1 cup + 1 of pulped feijoas as we have a ton at the moment. You could use any fruit you desired. I omitted the topping and iced with the passion fruit icing. We also had the Pineapple/Passion fruit variation on the weekend at Robyn’s and I prefer it to the feijoa and rhubarb version.
Recipe + Pics + Variations after the jump…
April 3rd, 2008 § 0 comments § permalink
These are so, so good.
This is my second batch so I can pretty much guarantee that if you like coconut and dense cakes then you will like these. And cherries. I have more of a glace cherry addiction than I like to admit and nothing beats biting into what appears to be a plain cake and finding hidden whole glace cherries in there. Ohh baby.
More after the jump incl recipe + lotsa pics » Read the rest of this entry «
March 19th, 2008 § 5 comments § permalink
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 «
March 9th, 2008 § 8 comments § permalink
I bought some cream cheese at the supermarket today and tried another attempt at probably one of my most favourite bakery/cafe items ever. You know the type, you always buy them but can never find a recipe that comes close.
Now there are literally thousands of recipes out there for cream cheese muffins, but in most of them the cream cheese is beaten in to the wet ingredients. The perfect cream cheese muffin to me requires delicious chunks of cream cheese goodness. The recipe below I use when I need to use up any fruit, you can use whatever you have on hand or in a tin (I used canned strawberries lol).
Recipe and Pics after the jump » Read the rest of this entry «