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.
Ingredients
Base
1½ cups flour
1 tsp baking powder
½ cup Chelsea soft brown sugar
140g butter, melted

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

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


Base

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.



Caramel

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. 



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.

Materials 
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



Lollipops



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!



Wednesday, April 8, 2015

Bronchiectasis Foundation launch here in Northland 7th April 2015


Yesterday was a very special day here in Northland with the launch of the Bronchiectasis Foundation the Culmination of a dream of Esther Jordan-Muriwai. Yesterday would have been Esther's 25 birthday. Sadly she passed away 10 months earlier. Family, friends, health professionals, dignitaries and the Governor General, Lieutenant General Sir Jerry Mateparae acknowledged her courage and determination during the launch event.
Katie pictured above also has Bronchiectasis. You may remember Katie from December 2013 when I made her 10th birthday cake for Operation Sugar. (you may also have seen her in Countdown supermarket ads, the local paper and other Bronchiectasis awareness campaigns)




Earlier this year the Whangarei Cake Guild had the pleasure of meeting Esther's parents Camron and Ana. They came along to one of our monthly meetings and told us Esther's story of bravery and perseverance living with this terrible illness. I had tears in my eyes listening to Esther's story and immediately my mind went to my young friend Katie, as she battles with Bronchiectasis every day. Esther's parents asked if as a club we'd be prepared to create a cake for the launch of Esther's dream the Bronchiectasis Foundation. Of course as a club we all wanted to help. The stunning cake you see is a group effort from many members. I was proud to get involved, in fact I was bursting at the seams to help. Kiwicakes donated the cake supplies needed to make this cake. Every member had a different job. Mine was to cover and emboss the cake board (using an impression mat). The Whangarei Cake guild was represented at the event yesterday by Anne & Megan, who both contributed to making the wonderful cake (Megan baking & covering, Anne was one of the rose makers and cake transporter - many other members helped to produce this stunning cake).



You can read more about this wonderful event and Esther's dream here in a Northern advocate newspaper story
You can watch the story on Seven Sharp TV Show here and see the lovely Katie being interviewed and on Maori TV here
If you want to know more about Bronchiectasis you can check out the Northland support group facebook page here 
Photos used with permission - Lisa Reed.

Chocolate Melting moments


If you follow this blog regularly you'll know I've been on a mission to teach my youngest to bake & cook. After trying these melting moments we decided to try chocolate ones. This recipe was given to me by my friend Steph over 20 years ago - I was shocked to realise it's been that long since I made them.

They are just as easy as the original type to make

Ingredients
250g butter
1/3 Cup icing sugar
1 1/4 Cups flour
1/2 Cup Cornflour

These can be sandwiched together with chocolate ganache or a simple chocolate butter icing.

Beat together butter and icing sugar until pale & fluffy. Stir in sifted dry ingredients. Line a tray with baking paper. Roll in to small balls and flatten with the back of a fork. Bake at 180C for 10-12 mins. Cool on tray before sandwiching together with your choice of icing.



Tuesday, April 7, 2015

Bring a Plate Minis - from Kiwicakes test kitchen



This bright offering always goes down well at parties. They are the perfect bite size so never any waste! Your favourite cake recipe will make dozens in mini cupcake papers.




Simply top with a little swirl of easy frost icing and place a special lolly on top to hide the peak. I used gumballs this time but we have all sorts of old fashioned lollies to suit your theme. Think snails, coins, strawberries, pigs, aliens, hearts, bats, teeth, leaves etc...



Another easy way to lift a standard cupcake is to give it a light spray of colour mist. No need for an airbrush here! I used yellow and it gently highlights the peaks of the easy frost swirl. Great to have on hand for a little pop of fun!

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

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

Icing
1 cup Chelsea Icing Sugar
Hot water
Raspberry essence to colour and flavour icing pink (my addition)
Method
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.

Ingredients
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)

Method
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. 



Materials
 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!

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