Tuesday, March 31, 2015

SPCA Support Month During April at Kiwicakes

During April Kiwicakes will be running a support month for the Whangarei SPCA. I was recently shocked to read newspaper articles such as this describing just how dire the finances of the Whangarei branch of the SPCA were. I simply cannot imagine my city without an SPCA branch. Sure in a perfect world, we would not need the SPCA, but as that isn't likely to happen any time soon, I felt compelled to do something to help. AND so the Kiwicakes SPCA support month was born.

During April we've loads and loads going on. You can purchase our two SPCA themed fudges. 50% of all sales of this fudge will go to the SPCA. Please note these fudges are for humans, not your pets!. Puppy Chow fudge, is our yummy Russian Caramel, infused with popcorn flavour, with added pop corn pieces & salt & pepper peanuts - sounds a little strange right? Our taste testers can assure you it tastes pretty darn great and far exceeded their expectations. Kitty Kibble is our yummy creamy Chocolate fudge, which is infused with peanut butter flavour, Reeses Pieces peanut butter cups & pretzels. And it's pretty darn tasty too!

In store we've an amazing Raffle for this "House Rules" framed print Or the "All you need is Love" framed print (winner can choose) by Minette Hanekom of Minette Hanekom Design and Photography. Minette deserves extra special mention as she generously donated her time to create our SPCA posters & flyers, along with our amazing fudge photos. You may recognise the puppy & kitty in our flyers & photos, they appeared on the SPCA tea towels in 2012 for which Minette again volunteered her services for the SPCA.

In store at Kiwicakes, we've also got a raffle for an amazing cake made by Lisa from The Whole Cake and Caboodle. The Satin Ice fondant for this cake was donated by GoBake who are the official sponsor for SPCA Cupcake day (sneak peek below, all to be revealed in store tomorrow)

We're collecting pet food in store, if you hold one of our Sugar cards (loyalty card) we'll give you 5 bonus points when you make a pet food donation as our way of saying thanks. PUPPY FOOD is particularly needed.

We've an official SPCA donation box in store, you can drop in a few coins or a few dollars, every little bit helps. If you're unable to make it in store and you want to make a donation to the SPCA you can do so though their Give A Little donation page Through the Care Programme you can sign up to make regular donations. Of course their are other ways to help, you can drop secondhand goods at the SPCA Second Chance shops or volunteer your time at the SPCA.

Bugs - Oh Baby magazine

Exciting!. Today I just got the latest copy of Oh Baby! magazine. And Kiwicakes is featured as the cookie cutter supplier for this awesome bugs party.

I wish my kids were small

Friday, March 27, 2015

Chelsea Buns - My family recipe journey

Until now I'd never made Chelsea buns before, I'd more than eaten my fair share of them. If you've followed my family recipe journey over the years, you'll know my Grandad was an amazing baker. He used to make these for me (even my own special batch, with no raisins, which as a child I didn't like in my buns)

These were easy to make and made the house smell amazing. They were enjoyed by guests. for morning tea - just as well, as the recipe made tons.

I've searched all of the family recipe books and I simply cannot find the recipe, so I used a recipe from our good friends at Chelsea (reprinted with their permission)

Emily's Chelsea Buns
Ingredients Dough
1kg high grade flour
20g salt
50g softened butter
100g Chelsea White Sugar
25g instant active dried yeast
1 small egg
600ml warm water or milk

50g melted butter
3 Tbsp Chelsea Soft Brown Sugar
½ tsp ground cinnamon
½ cup sultanas

1 cup Chelsea Icing Sugar
Hot water
Raspberry essence to colour and flavour icing pink (my addition)
To make dough:
Place all the dough ingredients into a large mixing bowl, then using a wooden spoon combine the ingredients together until a dough mass has formed.
Tip the dough out onto a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic in feel. Kneading is the trick here!
Lightly oil a bowl large enough to allow the dough to double in bulk, then put the dough in the bowl and cover with plastic wrap. Leave in a warmish place for 20 minutes.
Gently knock back the dough in the bowl by gently folding it back onto its self.
Cover again with plastic wrap and leave for 20 minutes then place into the refrigerator overnight.
To assemble buns:
Roll dough into large rectangle.
Use pastry brush to brush the melted butter on and then sprinkle brown sugar and cinnamon over pastry.
Sprinkle sultanas (that have been soaked for 5 minutes in boiling water) over.
Roll up dough and cut into 12 pieces. Bake at 190°C for 20-30 minutes.
Mix together icing sugar and water until a drizzling consistency is reached then drizzle over buns when cool.

Extra tips
As an alternative, you can also glaze with Chelsea Honey Maple Syrup.

Tuesday, March 24, 2015

Wafer paper flower using the new steam boss steamer

Here's a short little video I made today using the steam boss steamer we sell at Kiwicakes. You can either hold the steamer in your hand or leave sitting on the table as I have done. You can find the steamer here for 40.95, we also sell the wafer paper sheets for 4.95 each including patterned sheets and the wafer paper flower template

Wednesday, March 11, 2015

Grandma Kiwicakes slice

Grandma Kiwicakes brought this tasty slice to work last week, I grabbed the recipe from her for you all. She's been making it for years, but she says she doesn't make it very often, as the dried fruit/nuts ingredients adds up and it's so tasty, it vanishes in a day, when there's a few people about.

1 cup flour
1 cup sugar
1 cup desiccated coconut
1tsp baking powder
125g melted butter
1 cup each of pecans, walnuts, dried aprciots and pitted prunes (you can change the fruit and nuts about to suit your self adding cranberries or other dried fruits, whatever you have is fine, you just need 4 cups total)
1 1/2 tins condensed milk (based on 395g tin)

Preheat oven to 180C
Combine first four ingredients in a bowl and stir in melted butter. Press in to a swiss roll tin and bake for 12-15 mins until just golden.
Scatter the nuts and fruit evenly over the base, then drizzle the condensed milk evenly over. Bake for 25 minutes until golden. Cool before cutting.

Monday, March 9, 2015

St Patrick's day shamrock chocolates

This fun how to comes from our friends at Roberts Confectionery. Here at Kiwicakes, we stock a large range of Roberts products. 

 Makes approx. 15 – 20 Chocolates

       Green Satin Ice fondant icing
       Small Love Heart Cutter
       Roberts Confectionery MilkChocolate 300g Packet
       Roberts Confectionery No. 86 Deep fill truffle Chocolate mould
       Roberts Confectionery PeppermintCreme Fondant
       3 x Decorating Paint Brushes

Optional Glitter Decoration 
Silver edible glitter & dust edible glue

Step 1
Roll the Green Satin Ice Fondant to approx. 21cm x 16cm.Use the Heart Cutter to press into the fondant to create lots of clover petals.
If the hearts stick to the cutter use the lollipop stick / skewer to gently poke them out.You will need 4 hearts per clover
One of the hearts will be used for the stem.
Step 2
Cut some of the hearts in half down the center. Mould into a stem shape using your fingers.
Flatten the wider end with your finger. Later you will attach the hearts to this piece.
Step 3
To assemble your clovers, paint the wider end of the stem with a small amount of edible glue or water.
Attach the three points of the hearts to the stem.Place your finished clover onto paper towel to dry.
Step 4
Melt the Roberts Confectionery Milk Chocolate using your preferred method on the back of the packet.
Fill each chocolate mould with half tsp chocolate. Use a brush to paint the chocolate up the sides of the mould. Place into the fridge to set.
Step 5
Fill your chocolates with a small amount of Roberts Confectionery Peppermint Creme Fondant.
Leaving enough room to cover with chocolate.Fill to the top with melted chocolate and place back into the fridge to set (approx 15 – 20min).
To remove the chocolates turn the mould over onto a piece of baking paper.
Step 6
Attach the Green Clovers to your chocolates using a small amount of melted chocolate or chocolate ganache.
Optional glitter decoration
Paint each clover with a thin layer of edible glue or water. Dip your dry brush into the edible silver glitter.
Hold the brush above each clover and gently tap with your finger.This method will give you an even coating of glitter.

You can download the recipe card here

Wednesday, March 4, 2015

New Sugar Card in store loyalty programme at Kiwicakess

So something a little exciting happened in store at Kiwicakes today. We started our "Sugar Card" loyalty programme, you can pick up a free card next time you are instore. Scan it at our mini ipad station and you're already earning points. You'll earn 5 points every time you visit us, no minimum spend to receive your 5 points. Don't want a card, no problem you can use the smart phone app. Our current rewards are 

20 points - Choose 1 Packet of Kiwi Cakes Sprinkles
25 points - You're Sweet - Grab a Yummy Fudge Square
30 points - Stock up with a GoBake 50ml Flavacol
50 points - Choose a Rainbow Dust Glitter on the House
60 points - Receive a $20 Voucher towards a Cake Decorating Class
Every so often we'll send you an email when there's even more exciting offers available.

And if you're not local - don't stress we've an online loyalty programme for you (see the loyalty rewards details on the home page of the Kiwicakes website).
Pop in and see us at Kiwicakes 1C Grant st Kamo 104 weekdays to receive your free Sugar Card.

Tuesday, March 3, 2015

St Patrick's day chip n dip

The idea for this chip n dip started with firstly a need to create something for St Patrick's day

And secondly because our basil plant was reaching the end of the road, as it always does in summer - which always means it's pesto making time. (pesto recipe at bottom of blog post)

I found these great Farrah's Garden spinach wraps to make my own chips using a little mini shamrock cookie cutter

Simply cut the little shamrocks from the wraps. I got 24 per wrap

Spray with cooking spray or oil and shake over garlic salt, or just salt if you prefer. Bake 7 minutes at 180C, you do need to set a timer and watch them, they burn very easily.

The centrepiece for my chip n dip bowl, was a refreshing pesto sour cream. To get a pesto shamrock follow these simple steps.

Place your cookie cutter in the centre of your pesto sour cream.

Pack with pesto. Lift off. Chill immediately to solidify your shape.

A heaping great spoonful of pesto is mixed in to sour cream to create this super tasty dip. I mix in the container, so I can then spoon in to my clean bowl

To make my pesto, I pack my food processor bowl with basil leaves, add 2 cloves of crushed garlic along with the juice of 1 lemon (qty's need not be exact). Along with a 100g pack of parmesan and a good couple of handfuls of toasted nuts (pine nuts or walnuts whatever you have is fine). I turn my food processor on and down the shoot drizzle olive oil - I never use a fixed amount, just until the consistency looks right 

If ever there was a time to break out the retro "chip n dip" bowl, this would be it. Pile it up with your home made tortilla chips and you're ready to party. My hungry hordes declared these "A taste sensation!"

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.

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

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

Preheat the oven to 160ÂșC. 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.

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