Friday, February 27, 2015

Elina Prawito - Satin Ice Artist of excellence


On Monday I travelled to Auckland to see Elina be presented with her Satin Ice artist of excellence chefs jacket. Elina is the first person in New Zealand to be awarded this honour. You can check out Elina's work on her website here and her facebook page here The Satin Ice website has a lovely profile on Elina which you can read here


Elina gave us an awesome demonstration on how easy it is to make the ice cream cupcake. I love the clean simple lines of her work, which are so often hard to achieve. She made it look do easy!



Here I am with Gobake's newest team member Kirsten and Elina of course!

Thursday, February 26, 2015

Grandma Kiwicakes bakes again


As a child I was never too thrilled when Grandma Kiwicakes made "Chinese Chews" as I wasn't a fan of raisins or sultanas. Luckily I grew up and it's pretty tasty to me now. How times have changed, I very much doubt a recipe would be called Chinese chews these days, unless it was in fact Chinese. Looking through vintage cookbooks (somewhat of a hobby of mine) I've noticed there quite a number of recipes with highly inappropriate names for our modern times.


Have you got a vintage recipe with a funny name - I'd love to hear about it.



Come say hi to me in Pukekohe


If you're near Pukekohe come and say to me. I'll be in store at "For Home & Kitchen" Thursday March 12th 1.30-2.30 and 5.30-6.30pm. I'll be demonstrating some quick and easy techniques that will take your decorating to a new level. I'd love to see you there

Tuesday, February 24, 2015

Hamilton cake decorating day - March 2015




Come and join us for a great day out in Hamilton March 2015 - we'll be there with the Kiwicakes stand. Let me know if there's anything you want me to bring. If you've been coming for a long time, there's a change of venue from previous years. Everyone welcome - bring a friend!


Our creme brulee fudge is pretty popular.


Our creme brulee fudge is our most popular here in store. However it is so good, after eating you will be like this lady.

Monday, February 23, 2015

Passionfruit melting moments or Yo-yo's


Grandma Kiwicakes has been inspired to make passionfruit crunchies (although we always called them melting moments or yo-yo's) after my latest melting moment blog post. She used to make these every summer when I was a child


The recipe comes from this really old recipe book of household hints, Mum made them every summer from the late 1970s, however the book is much older than that.


The dough is super yum (just don't let Grandma Kiwicakes catch you stealing it)


The recipe in the book is only for the biscuits. Grandma Kiwicakes own twist is to make up a butter icing with passionfruit pulp added for the liquid and them squish em together once they've cooled to make a yo-yo.


Friday, February 20, 2015

Bubblegum Ice-Cream - from Kiwicakes test kitchen




Make ice-cream in minutes using easy frost powder! Here it is presented in a dotty ice cream paper cup to match the shimmer pearl powder blue gumballs atop.

Simply measure 100g easy frost and 100ml water into a plastic screw top jar and shake to combine. Add 3ml bubblegum flavour and shake again. 


At this stage you can either pour it into your ice-cream maker and press start or simply beat with a handmixer for 1-2 minutes until it looks like whipped cream and freeze for 3 hours. Serves 2.

Wednesday, February 18, 2015

Melting moments - every kiwi kids favourite


Recently I've decided my little boy is ready to learn to bake &; cook. His older sister is hugely passionate. In fact if you follow my blog regularly, you'll have seen many of her recipes, both sweet & savoury. My dad was a fantastic cook, so is my hubby. I think every person needs to learn, it stands you in great stead for later in life. I've joked to him he'll get the best girlfriend if he can cook, to which he replies "eww girls!" I'm also trying to as we go along, to teach my children about home made vs shop bought and knowing your ingredients. He's always loved to pitch in and help when anyone is baking or cooking. However now I've started an actual campaign to teach him things (which includes a recipe journal, the kind you hand write in, not the kind you place printed pages in) On the weekend we started with our Marmite toasties Then we moved on to Melting Moments. To keep him enthused, I wanted to start with easily achievable things. We'll move on to the souffle in 5-10 years when he's mastered the basics. For kids, the squashing with a fork is the best bit!.

Melting moments are a firm favourite with most kids, including my little man who is a picky eater. I have fond memories of them as a child and still love to indulge.

Ingredients
Biscuits
200g Butter, room temperature
½ tsp Vanilla Essence or vanilla bean paste
½ cup Icing Sugar
½ cup Cornflour,
1½ c Flour

Icing
75g Butter, softened
1½ c Icing Sugar
A little hot water

Method
Preheat the oven to 160ºC. Line a baking tray with baking paper.
Place all ingredients in the bowl of a food processor. Pulse until just combined. Remove lid and scrape sides. Continue to pulse until the dough forms a ball.
Roll a small amount of the biscuit mixture into balls (about the size of a walnut)  and place them on the prepared baking trays.
Use a fork to flatten and mark the top of each biscuit.
Bake the biscuits in the preheated oven for aprx 12 minutes until lightly golden.
Leave the biscuits to cool on the tray.

To make the icing, place the butter and icing sugar in a bowl. Add 1 tbsp hot water at a time until a firm spreadable consistency is reached. When the biscuits are cold, spread the icing on one biscuit and press another biscuit on top of it.
Makes 12 aprx (24 halves)


A nice seasonal twist is to add passionfruit pulp instead of hot water (we made a few of those for Daddy on the right)

Tuesday, February 17, 2015

Raspberry Cheesecake Fudge Dessert - from Kiwicakes test kitchen

 

This dessert combines our creamy handmade raspberry cheesecake swirl KiwiFudge and easy frost into a flavour and texture sensation.


Combine 100ml water with 100g easy frost and 5 drops of cream cheese oil flavouring. Beat together until all whipped up. Dice 50g raspberry cheesecake fudge and mix gently through with a few splashes of raspberry flavacol.


Freeze for 3 hours until firm then scoop and serve. Sprinkle with coconut and serve in a pink stripe ice cream cup with two spoons for sharing.

Monday, February 16, 2015

Retro Jelly Whip - from Kiwicakes test kitchen


This dessert is easy to whip up in advance for a light summery evening treat. I remember mum making it to take to pot-luck dinners with a big scoop to self-serve!

All you need on hand is 2 packets of jelly crystals and 1 tin of evaporated milk that has been completely chilled down. Put a can in the refrigerator right now so you can make it one day soon! Reduced fat evaporated milk works fine with this recipe too. Pour two cups of boiling water over the jelly crystals and stir to dissolve. Let the jelly cool at room temperature for an hour. After this time, fluff up the cold evaporated milk with a mixer on high until it is thick and aerated. Turn your mixer down to the lowest speed while you slowly pour the cooled jelly mixture in to combine. Pour into serving dish(es) and chill for 4 hours before serving. Decorate with fruit or sprinkles as desired when serving.

This recipie makes use of the packet jelly crystals flavouring but why not amp it up with a few drops of oil flavourings too? Try these pairings... 

- lemon jelly & cola flavouring (remember the limited edition lemon coke?) will be pastel yellow.

- raspberry jelly & coconut flavouring will be pink as pictured.

- tropical jelly & pina colada flavouring will be peachy looking.

- blueberry jelly & apple flavouring will be smurf-blue in colour.

- lime jelly & strawberry kiwi flavouring will turn out pastel green, good for Halloween or St Patrick's Day celebrations!

- blackberry jelly & english toffee flavouring will be purple.

- orange jelly & peach flavouring will be pastel orange.

- strawberry jelly & champagne flavouring will be pink, cute served in cups at a baby shower!

- lemonade jelly & watermelon flavouring will be the faintest purple colour, almost white.

- boysenberry jelly & marshmallow flavouring will turn out pastel maroon.

Yummo! I find these Lorann oils handy to have on hand to flavour butter cream, royal icing or desserts such as this. At $3 each they hardly break the bank. When you order its worth getting an eye dropper to dispense them with as these oils are 3-4 times the strength of regular flavourings. 


Here is a slightly massacred kids version with the addition of mini mallows and sprinkles!

Friday, February 13, 2015

Simply sinful chocolate tart - Poppy Bakes


This lovely chocolate tart was made by Poppy 11 years old. She chose to garnish it with strawberries from our garden and pink edible glitter
(Note children may need help with this one, as the mixture is very runny when taking in and out of oven)

Ingredients:
500ml cream
450g chocolate (we used a blend of milk chocolate and dark chocolate - anything works really - chop up fine or use chips)
1 egg yolk and 1 egg
2 sweet short pastry sheets pre-rolled (buy at the supermarket)

Method:
Preheat oven to 180C
Line a 12 inch flan, tart or pie pan with the sweet short pastry, lightly prick base, line with either foil or baking paper, and load up with pie weights/beans or uncooked rice and blind bake for 15-20 mins until lightly golden.
In a small saucepan bring cream to a gentle simmer. Remove from heat and whisk in chocolate (the heat from the cream will melt the chocolate). Let sit aprx 5 mins to cool. Whisk in egg until thoroughly mixed.
Place tart pan on a cookie sheet, it will make it easier to place in to oven. Pour chocolate mix in to pastry shell. Bake aprx 20 minutes. When you remove this from the oven, it will be bubbling furiously and still look liquid. However once cooled to room temperature it will set completely.

We served this with a little French vanilla ice cream.

This tart tasted amazing and it was a real surprise just how great, from such simple ingredients.


Wednesday, February 11, 2015

Hard Candy salted caramels from our friends at Lorann Oils


We have our friends at Lorann Oils to thank for todays recipe. They generously allow us to share their recipes with you. Here at Kiwicakes we stock a large range of Lorann oils.

INGREDIENTS
2 cups granulated sugar
2/3 cup light corn syrup
¾ cup water
1 dram (1 teaspoon) LorAnn Caramel Flavor super-strength flavoring
1/2 teaspoon sea salt
Several drops brown liquid food coloring (as desired)
Hard candy molds (optional)
Use of a candy thermometer is recommended

DIRECTIONS
Have all ingredients and tools assembled and within easy reach of the stove. The use of metal spoons and measuring utensils is recommended.
Line a metal cookie sheet with foil and lightly spray with cooking spray (such as PAM).  If using molds, lightly spray cavities of clean, dry candy molds with cooking spray.  If using molds, you may also want to spray a piece of aluminum foil with cooking spray. If after pouring the candy into the molds you have excess candy, you can pour it onto the foil.
In a heavy bottom (good quality) 2-quart kettle or large saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves.
Insert candy thermometer making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring. 
Early in the cooking process, "wash down" any sugar crystals that form on the sides of the pan with a wet pastry brush.  
Continue to cook the syrup, without stirring, until the temperature reaches 260º F; add a few drops of the brown food coloring. Do not stir; boiling action will incorporate color into syrup.
Remove from heat precisely at 300° F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water (hard crack stage). After boiling action has ceased, add salt and flavoring and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM.
Carefully pour syrup into prepared molds or onto the prepared greased and foil lined cookie sheet. (As the sugar mixture begins to set up, you may want to score with a large knife to mark squares.)  Do not refrigerate. 
Cool completely. Break sheet candy into small pieces. Store in airtight containers between waxed paper.   Store hard candy in a cool, dry place. Do not refrigerate.

Monday, February 9, 2015

Faux Gold leaf effect from Anna Maria Cake Design


This awesome post comes to your from my friend Anna Maria of Anna Maria Cake design who can also be found on facebook here. Anna Maria had this to say about her wonderful faux gold technique
  Lately I have been working a lot with Claire Bowman products.
As I always say to my students and cake friends, this product has so much potential we barely scratched the surface of what can be created with it.

Today I would love to share with you how to make faux gold leaf, using Claire Bowman Cake lace.
Surely you will love it as much as I do. Not only can you save time and money but you can apply this technique with all other pearlised Claire Bowman lacemixes.



Here we go, just a few simple steps spread the gold cake lace mix onto a non stick baking tray liner


Use a large plastic or metal scraper (this is a Sugarveilscraper) and evenly spread the cake lace.


Turn a baking tray upside down, place the gold sheet on it and bake at 80° C for about 8-10 minutes.


Alternatively use "THE MAT" as a frame, cut it into a rectangle about 2" larger than the non stick baking sheet and for the centre about 1" smaller than the baking sheet.
Secure the baking sheet as well as the frame with some masking tape on the work bench, spread the lace mix evenly using the frame as a guide.
Remove tape from frame and slowly lift the frame away.


Place a baking paper on the work bench, turn the gold sheet upside down and and peel the non stick baking mat away.


Cut the gold paper to the required size using a scissors or a craft knife on a cutting mat. Any leftover gold paper can be stored between baking paper for up to 6 months.


Brush the entire cake with water


Stick the pre cut strips of gold paper on the cake.


For the top, cut a circle of gold paper same size as cake and adhere to the cake


"Voila" - all finished had to have a piece to eat!. Yummy - caramel mud cake with salted caramel and ganache filling.

Thursday, February 5, 2015

Getting the best from your blossom silicone veiners




I've often grabbed other cutters for my 2 piece blossom veiners, to create additional shapes. I couldn't wait to share these pictures with you, from the makers of our Blossom Sugarart veiners, showing just the result from the set of cutters in the photo above can be used. The set of 5 small cutters has the largest cutter 28mm wide, graduating to the smallest cutter 16mm wide.



The flowers can be made from gumpaste, or fondant with tylose added to harden.


Tuesday, February 3, 2015

Paua chocolate transfer - brand new to Kiwicakes


I'm really excited to tell you today that we now have a Kiwicakes exclusive Paua chocolate transfer. It has been made to match our paua edible images. I couldn't wait to try them out.


Before I started I was pretty sure a pale blue background was going to work the best, and I was right! (well at least I think so).


To be sure I did try a whole heap of other colours. (in the photo above, I've scratched away some transfer, so you can see the base colour of chocolate showing)


I used white & dark melting chocolate, as well as coloured candy melts. You can see our collection of coloured & plain melting chocolates available at Kiwicakes here.


I can say for sure the dark chocolate is too dark to show up the design.


Monday, February 2, 2015

Marmite cheese toasties - a blast from my childhood past


These simple but tasty kids snacks are a blast from my childhood past. My mum (aka Grandma Kiwicakes) used to make them over the weekend for us and store some in an airtight container for school lunchboxes during the week


And the recipe couldn't be simpler. So much so I hesitate to call it a recipe. Simply toast your bread, spread with Marmite and add grated cheese sparingly (too much makes them soggy)


Cut in to soldiers before baking at 180C until the cheese is bubbly. Remove and allow to cool. At this stage they seem to grow legs and walk off the tray whilst your back is turned. If you can mange to cool any completely, they will keep in an airtight container for a few days.

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