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JellyBelly and brownies

April 6th, 2009 § 0 comments § permalink

I don’t really have anything new to post but I just thought I would share how super cool and cute this JellyBelly dispenser is!!

My hubby put one in my bag to surprise me (yeah, I know, so awesome) and it is super cute. I have always loved Jelly Belly’s (especially the flavour that most people hate: buttered popcorn) ever since my trip to America when I was about 10.

So no new baking for now, I spent a few hours on Sunday making a huge brownie platter for an event we went too, 2 batches of regular brownies, 1 batch of caramel brownies, whipped cream and a rich chocolate sauce.

There was less than 10 people at the event and about 2/3rds of the brownies got eaten so definately a success, pretty much my backup plan when I need to bring something sweet and I don’t have much time or energy.

Pink Rose Cake – Wilton Course 1 Lesson 4

April 2nd, 2009 § 0 comments § permalink

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So apparently I now know the fundamentals of the Wilton cake decorating method. This was my cake for my final class or lesson 4. I’m not really feeling like it was my best work but considering I was in bed all day yesterday sick and still not well today I think it turned out OK.

The icing layer is too thin and you can see the chocolate cake (Nigella chocolate fudge) through which really bugs me. Also I hate the Wilton class buttercream so I frosted the cake in a classic buttercream made with butter not shortening. It’s still tooth-achingly sweet and if time had permitted I would have made an italian meringue buttercream but some of us have to work too :o P

Oh and once again my roses were average. But my technique definitely improved towards the end of the class.. I actually find them quite quick to make now.

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Best Chocolate Cupcakes

March 26th, 2009 § 1 comment § permalink

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Frosted with mocha buttercream and garnished with a rose (ok, a crappy rose) from my course tonight. Perfect light moist rich chocolate cupcakes, you can’t go wrong with this recipe.

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The original recipe calls them “Old Fashioned” and they are just that. Perfect base recipe.

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They also bake lovely and flat so perfect for decorating! Because of this, you need to be careful to not overfill the cases or they will actually sink. 2/3′s full is the magic number.

113 grams / 1/2 cup  / 1 stick butter, room temp
1-1/4 cups sugar
2 large eggs, room temp
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cocoa powder
1/4 cup milk or water
1 teaspoons vanilla

1. Preheat oven to 375 degrees Fahrenheit/190 degrees centigrade.
2. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
3. Add eggs, one at a time, beating until well combined.
4. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.
5. Measure out the milk or water and vanilla and stir to combine
6. Add all the dry ingredients and mix till just combined.
7. Scoop batter into cupcake cups about 2/3’s full. Turn oven down to 350 degrees F/180 degrees centigrade and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.

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Almond Babycakes/Cupcakes & Custard

March 25th, 2009 § 2 comments § permalink

So I was preparing cupcakes for my 3rd lesson of the first Wilton course and I decided to try my own recipe. Bad move, considering they shrunk so bad from the cases they are completely unsuitable.

On the other hand, I feel these are moist, Dense and Rich almond babycakes. They have a dense tight crumb and marzipan flavour… my favourite..

These pull away from the cases so are best served without.

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90g cream cheese
90g butter
2 eggs
3/4 cup caster sugar
1/4 tsp almond essence (optional)

1/2 cup ground almonds
1/3 cup all purpose/plain flour
1/3 tsp baking powder

Preheat oven to 180 degrees Celsius. Beat butter and cream cheese together until smooth. Beat in sugar until light and fluffy. Add eggs one at a time until smooth. Add essence.

Add all dry ingredients and mix all together until no flours showing.

Fill cupcake liners or a small cake tin and bake for 20 minutes or until lightly golden on top.

Nutella Cake/Cupcakes

March 24th, 2009 § 0 comments § permalink

This is not my favourite, I don’t like butter/spongey cake.. and to be honest I don’t really love LOVE nutella, and next time I would definately increase the nutella to cake ratio.

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Original Recipe from [BakingBites], adapted from Donna Hay

10 tbsp(140 grams) butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups (200 grams) sifted all purpose flour
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup

Preheat oven to 325F/160F. Line 12 muffin tins with paper liners. Or 2 small heart tins and 4 cupcakes.
Cream together butter and sugar until light, 2 minutes. Add in eggs one at a time, until fully incorporated. Don’t worry if the batter doesn’t look smooth. Add vanilla. Stir in flour, salt and baking powder until smooth.

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Fill each muffin liner with batter. They should be 3/4 full. Top each cake with 1 1/2 tsp Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.
Bake for 20 minutes.
Remove to a wire rack to cool completely.
Makes 12.

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