Monday, July 27, 2015

Loaded Chocolate Celebration Cake - from Kiwicakes test kitchen

Here is a simple idea for the next cake you have creative license with. Simply load the top with the recipients favourite chocolate bars and lollies! I made this cake with inspiration from my baby sister for her 21st birthday and was really pleased with the result.

Think about height and variation of textures when you are shopping for goodies. Position the biggest items first. Cut a shallow hole out of the cake where you will anchor each piece and press them firmly in. Turkish delight and Crunchie bars can be sliced to expose their colourful centers. Red licorice choc logs work well too. Remember that odd numbers look best with any creative endeavors like this. Somehow the cake looks most balanced when there are bars coming out on completely different angles!

Pipe some buttercream swirls in and around the base of your bigger chocolate bars to further cement them in. Top with a generous mixture of lollies and sprinkles to fill in all the gaps. I used some Glo Hearts and Sour Strawberries from Kiwicakes old fashioned lolly range as well as a chocolate transfer sheet to create the stunning chocolate shards with swirl effects.

Monday, July 20, 2015

Quick and easy character cookies using edible images

Whether your child loves Batman, Sofia, Peppa Pig or Frozen we've a huge array of popular children's characters available in cupcake size edible icing images. But they're not just for cupcakes!. Use them to create quick and easy cookies (you can even cheat and use store bought) Simply sandwich together with your choice of buttercream icing or ganache.
These cookies have a colourful disc of Chocit, chocolate modelling paste, to which the icing image is attached with a little edible glue. You can also use fondant icing (we just find the Chocit is a little nicer tasting for kids with the cookie).
These can be made with or without a lollipop stick inserted

Tuesday, July 14, 2015

Banana Cloud Cakes - from Kiwicakes test kitchen

These dessert cakes are topped with a yummy vanilla cream, whipped up in minutes. There's no last minute dash to the supermarket to buy cream when Easy Frost is on standby in your pantry! I love the pure white billowy texture and my family loved the taste.


I simply made a vanilla cake recipe with a couple of drops of banana creme oil flavouring added. I cooked it as individual shapes in my greased and floured dessert shell pans. Remember not to fill batter too high as they will rise. You could make a favourite cake like coffee, carrot or red velvet and take these desserts in any direction. Turn them out to cool on a wire rack.

Many of us bakers have a stack of various pans stashed in the cupboard. Get them out, dust them off and enjoy the novelty shapes! Nowadays you can also buy 6-12 cavity pans of funky shapes like snowflakesbasketsfluted bowl and square to jazz up your food presentation.

I trimmed the bases of my mini cakes slightly so would stand up straight. Then I simply followed the packet instructions for Easy Frost vanilla mock creme and piled it in.

Some fresh banana slices and some banana candy topped this desert off nicely and it was a hit with all ages.

Tuesday, June 30, 2015

Creating Opulence with Cake Lace - from Kiwicakes test kitchen

My good friend had a significant birthday recently that I wanted to make special for her. I had been intrigued by the cake lace phenomenon, since experiencing it with Anna Maria recently at the Cake and Craft Show in Auckland. I was keen to give it a go myself and see what all the hype is about.

Her party was at a Thai restaurant so I wanted the cake to look opulent and be in keeping with the surrounds. I used an edible gold cake lace premix and spread it over some lace trim moulds we had in the test kitchen. 

I found the process was really straightforward using a cake lace spreader and was surprised how far the product goes- you really don't use much at all! At a guess I'd say I used 6-7 tablespoons for all the gold lace you see. Each strip I did eased out of the moulds without bother. The trick is to make sure its fully dried before you invert it and guide it out with the clean, dry spreader. Mine took 12 mins each in the oven.

Once the lace strips were all made I dabbed the reverse of the lace with a little edible glue on the thicker parts of the lace design. I was amazed at how well it stuck to the sides of the cake. You simply place it on and it stays.

The designs pictured below I didn't actually end up using but I did a couple of strips to try. L to R the lace trim moulds are: EveningCharlene and lastly a heart border. We have over 100 cake lace mats in stock currently so there are designs to suit any occasion. Check out the full category here.

A feature on top of the cake was using my alphabet cutter set to personalise it with a name. Not everybody wants to have their new age splashed on top so this was a nice alternative. The uppercase alphabet cutters have been one of my favourite investments since I began decorating. In this case I pressed them onto the cake lace to indent and then snipped around carefully. I love continually finding ways to utilise my existing gear. Happy birthday friend!

Monday, June 22, 2015

Glow in the dark cake - from Kiwicaker Sonja Bodley

This awesome Ariel The little Mermaid sea themed cake was made by Kiwicaker Sonja Bodley using our fluorescent colouring. Under black light, the cake glows in the dark. I think she did an amazing job.

Have you used Kiwicakes products to make a cake. Send us your pics, From time to time we post them here on the blog.

Tuesday, June 9, 2015

Competition - win a class with Mayen

NOW CLOSED - the winner is Sandra Van Splunder, who entered via our facebook page. To win a spot in this class - simply comment below what you think the best part of coming to this class would be. Comment on our facebook page for a second entry here Drawn Monday June 15 10am. Winner will be announced on the blog and our facebook page. Winner receives class only and must make their own way to the Auckland Cake & Craft show at the Ellerslie Events Centre.

Thursday, May 21, 2015

Hawaiian Luau themed cake

Todays fun post comes from my American friend Autumn Carpenter. Autumn designs and manufacturers a broad range of cake decorating supplies, which I'm proud to stock at Kiwicakes.

This cake really appeals to me, I'd love to receive it for my birthday.

Tools and Ingredients
6" and 8" round 2-layer cakes
10" cake drum or board
dowels for stacking
light blue rolled fondant
light brown rolled fondant
light green rolled fondant
yellow rolled fondant or gumpaste
white rolled fondant or gumpaste
orange rolled fondant or gumpaste
red rolled fondant or gumpaste
purple rolled fondant or gumpaste
green rolled fondant or gumpaste
blue rolled fondant or gumpaste
pink rolled fondant or gumpaste
flexible poly blade
assorted gumpaste tools
black rolled fondant
tylose glue
leaf cutter
edible stones
pastry brush
brown sugar
white sanding sugar
king size muffin cupcake or rice krispie form

Roll white and yellow fondant or gumpaste thin. Use the flower and sea turtle texture sheet and make a raised pattern on both colours. Use surfboard cookie cutter and cut. Using edible markers, color the raised patterns. 
Roll dark green fondant or gumpaste thin and cut palm tree leaves. Use poly blade to cut knotches out of leaves; place leave on formers to dry in a curved shape. 
Use the same fondant to cut 1/4" thin strips to resemble long blades of grass. Use the poly blade to taper the tops. Twist the strips and allow to dry. Allow all pieces to dry overnight. 
Roll light blue fondant and light brown fondant to desired thickness and cover cakes brushed with piping gel or lightly iced with buttercream. Prepare cakes for stacking. 
Roll out light brown fondant to cover board; brush with piping gel, lay fondant over board and use poly blade to trim. 
Mix equal amounts of white sanding sugar and brown sugar together to make sand. Brush piping gel around the bottom of the 6" cake and sprinkle with sand. Place cakes on board and stack. 
Roll out light blue fondant. Using the wave texture sheet, roll over the fondant. Use a sharp knife or poly blade to cut out the waves to make the strip uneven heights. Attach to 8" cake using piping gel. Brush board with piping gel and sprinkle sand around the edge of the board. 
Roll a small piece of light green rolled fondant and attach to the top of the 6" cake with piping gel. Use a star tip to make the fondant piece textured like grass. 
Tiki hut: Take the king size muffin or rice kripie form and cover with piping gel. Roll a yellowish-brown piece of fondant thick and then use the bamboo texture sheet to make the bamboo for the hut. Roll a black piece of fondant very thin to make the opening and apply with piping gel. Cover the hut with the bamboo being sure not to cover the black fondant. Place the hut on top of the grass fondant and stick a wooden skewer or dowel down the center and into the 6" cake for stability. Brush top of hut with piping gel and use the clay extruder with the tiny holes to make the thatch roof. 
Palm tree: Using a wooden skewer as a center support, mould a brown piece of fondant into the shape of a tree trunk. Use scisors to cut the triangular pieces of the trunk. Push dowel in to the top of the 6" cake. 
Roll three 1/2" balls out of brown fondant to place at the top of the skewer to resemble coconuts; these will also be the support system for your palm leaves. Attach to top of skewer with piping gel and allow to dry. 
Sea creatures: Use assorted colours of fondant or gumpaste to create the sea life. Use the gumpaste tools to make details and use black non-pareils for eyes. Mould flip flops. Use piping gel and attach leaves to the top of the palm tree, grass to the bottom of the cake board, and sea creatures to the sides and bottom of the cakes. Sprinkle edible stones along the bottom of the sea floor.

Wednesday, May 20, 2015

Whatever your passion Kiwicakes will see you right

Did you know we've an ENORMOUS range of cookie cutters. Whether your passions, is owls elephants horses or anything in between we've got you sorted.

Wednesday, May 13, 2015

Batman Boys Party - from Kiwicakes test kitchen

Our eldest recently turned 7 and he requested a superhero party with a batman cake. Decisive children sure make party planning easy! I decided to buy a bat cutter to make my life easier, safe in knowing that I could use it multiple ways for maximum value. You can copy my spider man tablecloth idea with a similar spider web table cover we stock here at Kiwicakes.

On the party morning we pressed bat shapes out of a loaf of fluffy toast slice white bread and put them back in the airtight bread bag. Just before the party we spread them with a thin layer of softened butter and sprinkled with 100s&1000s. These would have looked extra awesome with yellow sprinkles instead. Mind you, the plate was clear in seconds so they must have had kid appeal as they were.

We used the bat bread off cuts to make our kids french toast for breakfast before the party began. I love the looks of pure delight they reward us with for the simplest things!

For his cake I baked two 9" chocolate cakes and sliced off their dome tops. I sandwiched them with a generous layer of orange buttercream made simple using orange flavacol (or you can buy pre-made coloured buttercream to use). Then I crumb coated the cake exterior with the same buttercream using a spatula and covered it in orange pettinice. I trimmed the excess but didnt need to be too picky making the base beautiful as it was to be covered up anyway. I used the bat cutter yet another time for the black logo stuck on top.

I used refill paper to mock up a cityscape and moved them all around until I was happy. I used them as pattern pieces to cut out black fondant buildings, which I stuck around with sugar glue. Little yellow fondant squares (made simple with a square plunger cutter) look like evening lights when placed randomly. Tall black candles completed the look.  

Here is the happy superhero with his birthday cake!

Yet another way I used the same bat cutter was creating iced cookies for take-home gifts. Little superheroes-in-the-making sure need loads of food for sustenance. I used my alphabet cutter set to personalise the cookies with our birthday boys name.

Friday, May 8, 2015

Loyalty rewards at Kiwicakes

Did you know at Kiwicakes the more you shop, the more you save. We've had in place our loyalty scheme for some time now. Click here to find out more

Thursday, May 7, 2015

With the release of our Old Master wafer paper prints, I couldn't wait to marry them up with our picture frames mould. The moulds are made with yellow fondant, to which I added a little tylose to harden. The wafer paper pictures are attached with edible glue and painted with Rainbow Dust edible metallic paint light gold & dark gold. (I did 2 coats)

Wednesday, May 6, 2015

Horse cake - with party pony cake pan

My children have a cute little horse you may have seen pictures of here on the blog named Gingy. So I wasn't surprised when Miss 12 asked for a horse cake for her birthday. "The same colour as Gingy please Mum!". I got off lightly this year, as she wanted the Wilton Party Pony cake pan for her cake, these pans make life so easy for a busy mum, if you're happy piping buttercream, then it's just like colouring in. I used the buttercream recipe from our FAQ

Our little Gingy is too small to ride, so we headed to the local riding centre with a group of Miss 12's friends and had a fun party there with a group of larger horses and a one hour riding lesson.

Wednesday, April 29, 2015

Anna Maria Roche is coming to NZ

I've got some pretty awesome news to announce today. Anna Maria Roche (you may remember her from the Planet Cake TV show) is joining Kiwicakes at the The Cake and Craft Show in Auckland. She will be with us for 2 of the three days demonstrating on the Kiwicakes stand and she'll also be demonstrating sharp edge cake covering in the demo theatre. LOADS of exciting news is still to come this week on what is on offer at the show. But if you want to get early bird tickets - head on over to the Cake and Craft Show facebook page and follow the link

Kiwicakes new custom edible image printing as film strips

This cake I made last week for my gorgeous friend Vanessa who celebrated her 40th birthday on Saturday night. On top is a kettle bell (weight) for those who don't know what it is. This cake was paired with red colorflame candles that burn red when lit. I used our new edible image film strip service to create this cake. The cake is covered with Satin Ice fondant and has gumpaste roses added

Thursday, April 23, 2015

Sugar free cupcakes and buttercream icing with Natvia

The good folks at Natvia again sent me some of their product to try out and give away to you my readers (see competition at bottom of page). Whilst you could make the sweeping statement my life at Kiwicakes revolves around sugar, many of our cake decorators are having to deal with allergies & intolerances for their family, friends or customers special diets Just this past week, I've been asked about vegan baking, gluten free baking, lactose free icings and sugar free baking for a diabetic. As well as ingredients for a lady with Crone's disease. I don't claim to be any expert on any of these things, however I endeavour to do my best to help out.

So I was intrigued to try the new Natvia icing mix - opening the pack, it looks just like icing sugar. When the icing is mixed up, it looks and behaves just like a pipeable buttercream, so for cake decorators it's very easy to use.

I made two different cupcakes. The first "Black Walnut" and the second "Bavarian Cream". Both used the two recipes below for the buttercream icing and the basic chocolate cupcake recipe below.

For the Black Walnut
Add 1/2 cup of chopped walnuts to the cake batter, along with 1/4 tsp of Lorann oil Black Walnut flavour. For the buttercream icing add 4-6 drops (to your taste) to the buttercream icing and stir until well combined. Garnish cupcakes with chopped walnuts.

For the Bavarian cream
Let me first describe Bavarian cream for those who don't know the flavour, it's a wonderful toffee-ish, caramelly super yummy flavour. I add 1/2 tsp Lorann oil Bavarian cream flavour to the cake batter recipe below and 4-6 drops of Bavarian cream flavour to the buttercream icing recipe. My cupcakes in the photo are garnished with a fondant flower, which is not sugar free, but for the most part, they are removed prior to eating by most people, as the taste is not great.

I made a chocolate buttercream using
125g butter whipped in the stand mixer until light and fluffy
To which I added the Natvia icing mix, 3 Tbsp milk 1/2 cup sifted cocoa. Whip until smooth.

To make the cupcakes, I altered my chocolate cupcake recipe swapping out the sugar for the Natvia

1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder (use baking cocoa, not drinking cocoa)
1/8 teaspoon salt
3 tablespoons butter, softened
1 cup Natvia
2 eggs
3/4 teaspoon vanilla extract
1 cup milk


1 Preheat oven to 175 degrees C. Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
2 In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.

3 Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

Cupcakes iced and baked with Natvia certainly taste different to those baked with sugar, it's a little hard to describe the flavour, there's almost a cooling quality to the icing - I think it's something you need to try for yourself.

Competition: Enter to win one of 5 boxes of Natvia icing mix delivered anywhere in NZ. You receive one entry for commenting here and one entry for commenting on our facebook post. Tell me have you ever tried sugar free baking was it a success?. 5 winners will be drawn at random Tuesday 28th April

Free cake decorating demos at Kiwicakes May 8th 2015

Join us to welcome the lovely Kirsten from Gobake. Book online to secure your place it's free We always get such great feedback from our students after Gobake visits us.

Tuesday, April 21, 2015

New edible image printing service at Kiwicakes

Now available at Kiwicakes. Custom edible image icing printing for cakes. Choose from a4 rectangle 19cm diameter circle or 12 cupcake circles. We can print your own logo, photo or picture directly on to our edible icing sheets Click here for more details 

Wednesday, April 15, 2015

Gooey Caramel ANZAC Slice

Anzac biscuits and caramel slice are two of my favourite things. This incredible recipe brings them together as one gooey unctuous slice. In the past we've made Anzac biscuit treats for our Anzac cupcakes see here in time for Anzac day, this year I’ll be trying this new recipe out for sure. This recipe is reprinted with permission from our friends at Chelsea.
1½ cups flour
1 tsp baking powder
½ cup Chelsea soft brown sugar
140g butter, melted

395g can condensed milk
2 Tbsp Chelsea golden syrup
50g butter

½ cup thread coconut
½ cup rolled oats
½ cup Chelsea soft brown sugar
30g butter
Pre-heat oven to 175 degrees. Line the base of a 19cm x 30cm slice tin with baking paper. 


Combine the flour, baking powder and soft brown sugar in a bowl, add the melted butter and stir well until combined then press mixture evenly into the prepared tin to form a base. Bake for 10-12 minutes until pale golden and just set.


Melt together the condensed milk, golden syrup and butter in the microwave or over a double boiler, stirring until golden and thickened. Set aside to cool for 5 minutes while making the topping. 


Combine coconut, oats, soft brown sugar and butter and stir well. 

Pour the caramel over the par-baked slice and carefully spread over topping mixture pressing into the caramel lightly. Bake the slice for a further 10-15 minutes until golden and bubbling.

Set aside to cool before cutting into slices.

Tuesday, April 14, 2015

Mothers day fun chocolate moulding ideas

Surprise your Mum on Mother's Day with these Chocolate Love Hearts with Sprinkles - a wonderful tutorial from our friends at Roberts Confectionery.

Each packet of chocolate will make approx. 20 -30 Chocolate Love Hearts 
- 300g Roberts Confectionery Milk or White Chocolate
- Roberts Confectionery Love Heart Chocolate Mould 
- Roberts Confectionery Strawberry Oil 
- 1 packet Coloured Sprinkles

Step 1 

Melt the Roberts Confectionery Milk or White Chocolate using the preferred method on the back of the packet. Flavour your chocolate with a few drops of Roberts Confectionery Strawberry Oil.

Step 2 
Fill each love heart chocolate mould with sprinkles. 

Step 3
Use a teaspoon to carefully fill each mould with melted chocolate.  
Gently tap the mould on the bench to remove any air bubbles. 
Place the mould into the fridge for 15 - 20 minutes to set. 
Your Chocolate heart sprinkles can be used as cupcake toppers or enjoyed on their own.

Personalised chocolates  
The Roberts Confectionery Alphabet Chocolate Mould is perfect for personalising your chocolates. You can create ‘MUM’ or ‘HAPPY MOTHERS DAY’ or your Mum’s name


It’s easy to turn your chocolates into Lollipops! Before you place the mould in the fridge, lay a lollipop stick on your melted chocolate.

Monday, April 13, 2015

Adding Value at Cake Stalls - from Kiwicakes test kitchen

Our school has a gala day that that the community looks forward to all year. Families bake to fill cake boxes, which is no mean feat given the busyness of daily life! Often beautiful cakes come in covered in plain chocolate icing. Adding a few edible decorations brightens up a cakes appearance and injects some fun!

As cake decorators we can easily increase cake stall sales by dipping into our cake tool kit and shaping cute edible decorations with silicone moulds. Here are some bright daisy, roses and viola. There's no reason you can't marble colours together to create fantasy flowers.

Assorted colour buttons, bright yellow rubber ducks and native brown kiwi would all appeal to different customers. You can add a hardening agent (like tylose) to the fondant in these decorations but they hold their shape fine just stored single-layer in a breathable box.

This set of four different crucifix can look even more jewellery-like when brushed with some edible metallic ginger glow or mocha shimmer lustre dust. The farm animals mould of sheep, pig and cow easily pops out great cartoon faces.

Other decorations like a floppy bunny, an underwater seahorse or a keen gardeners gumboot will all appeal to somebody and bring joy to customers faces!

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