Thursday, April 28, 2016

New edible image servcice at Kiwicakes

Our latest addition to our edible image printing service is licensed kids characters & NRL (licensed through Create a Cake Australia). To check out the full range of options and for pricing see here 

Kiwicakes is licensed to print NRL rugby league edible icing images for cakes (round & A4) and cupcakes. You can opt for our pre designed images. Or add a photo of your loved one to our custom NRL cake & cupcake designs. We even have logo sheets & jersey shapes. To check out the range of options see here

Wednesday, April 6, 2016

New maori word wedding and cake toppers now available

At Kiwicakes we love all things Kiwi. So we've had these wonderful new acrylic cake toppers made suitable for wedding, birthday, baby shower, christening or 21st cakes. Aroha, Kia Ora and Kia Kaha. Proudly made right here in NZ. Click here to view on the Kiwicakes website.

Friday, April 1, 2016

April is SPCA support month at Kiwicakes

At Kiwicakes during April, purchase a raffle ticket to win a Rosie dog cake. $2 per ticket or 3 for $5. One hundred percent of your ticket price goes to Whangarei Branch SPCA.The cake is on display in store for you to view. 
The cake is modelled after Rosie - an old cavalier spaniel who was rescued and came into the SPCA a couple of years ago. She had spent many years locked in a small crate with the sole purpose of breeding. She is mostly blind and deaf and adores everybody and can often be seen at SPCA fundraisers with her owner Sue (from the SPCA) who adopted her

Rosie is so adorable, I'd take her home in a heartbeat

Also during April you can purchase a raffle ticket for a family photoshoot to the value of $210 with Minette Hanekom. Minette designed our great SPCA poster for 2016 and has in the past designed the SPCA cupcake day tea towels. 

Our two special fudges - made for humans (not pets) Kitty Kibble & Puppy Chow are available now. They were a hit last year and are sure to be just as popular this year. For every SPCA fudge purchase you make Kiwicakes will donate 50% of your purchase price to the SPCA.

Don't forget - We are collecting pet food donations in store. If you've a few spare coins you can pop them in our official donation box

Wednesday, March 23, 2016

Cute Easter Bunny cookie tutorial

This delightful Easter bunny tutorial is a quick and easy solution when you've loads of cookies to do and hate doing faces! - it's great to do with kids too. Click on the photos to enlarge and print

Tuesday, March 8, 2016

New Goodbye Gluten recipe book available at Kiwicakes

Don’t forego your favourite foods. Goodbye Gluten is a mouth-watering collection of gourmet and everyday gluten-free recipes that you will want to share with family and friends. This fabulous new boo is available from Kiwicakes here 

90 easy-to-follow gluten-free recipes
Tested to perfection
Fail-safe, four-ingredient flour mix
Everyday favourites
Traditional Christmas recipes
Children’s birthday party ideas

About the book
Food brings people together but, in the case of those with coeliac disease, it can set people apart. Goodbye Gluten bridges the gap with tasty, regular food that can be enjoyed by everybody. 

The secret of its success lies in the flour mix around which the recipes are based. Commercial gluten-free flours can vary greatly, yielding different results. Made from inexpensive, easy-to-source ingredients, the flour mix recipe used in Goodbye Gluten will work successfully every time when used for the recipes in this book. 

All 90 recipes have been tested multiple times for taste and consistency, with author Sally Holland mastering favourites that are notoriously difficult to perfect without wheat flour, including shortbread, sponge cake and pastry. 

Christmas and children’s birthday parties – occasions that can be challenging when you have a coeliac at the table - are given their own dedicated chapters. 

Goodbye Gluten is a must-have for anyone wanting to exclude gluten from their diet, be it for medical reasons or by choice.

About the author
When other little girls were playing with dolls, Sally Holland’s favourite toy when she was a child was a cake mixer. It was certainly a sign of things to come!
A self-confessed ‘foodie’, Sally launched her career in the food industry working in theWoman’s Weekly Test Kitchen in the 1970s, alongside the magazine’s iconic food editor Tui Flower. 
Thirty years later, having raised a family and retained her passion for cooking, Sally had to radically adapt her culinary skills when her husband was diagnosed with coeliac disease. Taking up the challenge, she drew on her home science background to create delicious gluten-free dishes that they could share with family and friends. 

Wanting to impart the knowledge she had gained to help others faced with the same dietary dilemma, she put her recipes into a cookbook that would provide a palatable path in saying: ‘Goodbye to Gluten’.

The gluten-free flour mix in Goodbye Gluten is the key to successful, consistent results every time. Not all gluten-free flours are the same. One brand can have a different mix of flours from another or, if two brands have the same flours, they can be in differing proportions. This flour mix, made from four inexpensive and easy-to-source ingredients, has been specially devised for the recipes in Goodbye Gluten.

Gluten Free Flour Mix

This is easy to mix up and is best stored in an airtight container in the pantry. I have used white rice flour and cornflour from maize not wheat. Xanthan gum is made from corn sugar and is used as a gluten substitute to give elasticity in gluten free baking. Tapioca flour is also known as arrowroot.

2 cups rice flour
1 cup tapioca flour
1 cup cornflour
2 tbsp xanthan gum
Sift all ingredients in to a large mixing bowl.

Using a wire whisk, slowly stir until well blended. Transfer to an airtight container.

Makes 4 cups.

1 tsp = 5 ml
1 tbsp = 15 ml
1 cup = 250 ml
1 large egg = a number 7 egg
Oven temperates

Every recipe in this book has been tested using a fan-forced oven.

If you wish to use the conventional function on your oven, then you can either increase the temperature by 10°–20° C or cook for a little longer.

Oven temperatures and cooking times are a guide only as ovens are so variable.

As the name suggests, this is a dense fudgy cake with a lovely rich chocolate flavour. For the ultimate indulgence serve it warm without the icing, but dusted with icing sugar, adding a chocolate or berry sauce and thick cream on the side

Chocolate Mud Cake
200 g dark chocolate
250 g butter
1 tbsp instant coffee granules
100 ml milk
1 ²/  cups gluten free flour mix
1½ tsp baking powder, gluten free
1 tsp baking soda
½ cup cocoa, gluten free
½ tsp salt
1 cup sugar
4 large eggs
1½ tsp vanilla extract
¾ cup sour cream
Chocolate Icing
50 g butter, melted
1 cup icing sugar, gluten free
3 tbsp cocoa
Preheat oven to 160° C.
Prepare a 23 cm cake tin by lining the base with baking paper.

Place the chocolate, butter, coffee and milk in to a microwave-proof bowl and heat until the chocolate and butter are melted.

Mix well and set aside to cool.

Sift the flour mix, baking powder, baking soda, cocoa and salt in to a large mixing bowl.

Mix in the sugar.

Whisk the eggs, vanilla and sour cream together in a bowl. Add the cooled chocolate mixture and whisk to combine. Add to the dry ingredients and whisk to form a smooth batter.

Pour in to prepared tin.

Bake for about 65 minutes until a skewer comes out clean or the top of the cake springs back when pressed with a finger.

Allow to cool in the tin for about 10 minutes before turning out on to a wire rack to cool completely.

Spread with chocolate icing.

Chocolate Icing

Place all ingredients in a bowl. Beat in enough hot water to make a smooth creamy icing.

It took me a few attempts to get these right but the end result is fabulous, almost better than regular melting moments. You can vary the flavour of the icing as you wish. Passionfruit is lovely too, or even use a good raspberry jam as the filling. For passionfruit icing substitute two passionfruit for the lemon zest and juice.

Melting Moments
250g butter, softened 
½ cup icing sugar, gluten free 
½ tsp vanilla extract 
1 cup gluten free flour mix 
1 cup cornflour, from maize

Lemon Butter Icing 

1 cup icing sugar, gluten free 
2 tbsp melted butter 
grated rind of 1 lemon 
lemon juice to mix

Preheat oven to 170° C. 

Cream butter, icing sugar and vanilla until pale and creamy. 

Sift the flour mix and cornflour together and work in to the creamed mixture with a wooden spoon. This will take a while but keep mixing and a stiff dough will form. 

Roll mixture in to small balls. Place on baking trays lined with baking paper. Press lightly with a fork which has been dipped in gluten free flour. 

Bake for 15 minutes until the biscuits are just beginning to colour around the edges. Transfer to a wire rack. 

When cold sandwich two biscuits together with lemon butter icing. 

Lemon butter icing 

Place all ingredients in to a small bowl and beat together using as much lemon juice as needed to form a smooth creamy icing.

Wednesday, March 2, 2016

Free modelling chocolate demo in store at Kiwicakes May 14th 2016

Saturday May 14th 1pm-2pm. Free modelling chocolate demo using Chocit. With hands on play time afterwards. Book yourself a place today

Do you struggle with Tappits & Clickstix lettering in icing or gumpaste?

If you do struggle, then this tutorial is for you. Tappits and Clikstix are quick and easy to use, when you know how. Click on the photos to blow them up, you can print off for easy reference.

Tuesday, February 23, 2016

Fun cupcake decorating parties at Kiwicakes

Over the weekend it was lovely to have this lovely bunch of ladies celebrating Jeanine's bridal shower. They organised a private cupcake decorating party here at Kiwicakes in Whangarei. As it was a bridal shower we did wedding themed cupcakes. Jeanine is a cake decorator, hence the cupcake headband she was made to wear by the maid of honour.
If you'd like to organise a private cupcake decorating party, feel free to contact me at Kiwicakes.

Tuesday, February 9, 2016

My adventure at a Parisian market

Prior to arriving in Paris, I'd had my heart set on attending the Paris flea markets over the weekend. But as you'll know from my earlier Paris posts, we arrived in Paris on the day of the terror attacks (Nov 13 2015) and many public events such as the markets were closed, so for the weekend we were in Paris I missed out on them. However all was not lost, we had a fabulous time. And the photos from the small market we did attend (Thursday 19th November) bring back some pretty happy memories. Marche Bastille is open Thursdays and Sundays. It stretches between the Bastille and Richard Lenoir metro stations. The metro will pop you out right in the middle of the market. (7am-2.30pm)

I just love art nouveau and snapped the photo of this patisserie en route from our apartment in the Marais. It was just a short walk - but still dark at 7.30am. It was incredibly painful walking around the markets knowing I couldn't buy it all and take it home, as we were leaving the next day.

Apple juices of every variety

Seafood abounded

Even the chickens had me wanting one for dinner

Mushrooms galore

It was a little quiet when we first arrived but soon got much busier.

Every vege stall had lovely presentation

It was a little too early for wine tasting at 8am, but the price had me impressed

I was in pain, knowing I couldn't have fresh pasta to go home - I love pasta!

Everywhere we looked was amazing deli selections

Meats & cheeses

Salads & salts (I did bring some pretty great salt home to NZ)

Eggs galore!

Looking out of one end of the market to the traffic

More wonderful chickens

Deli meats and yet more pasta

This seller had a wide variety of mushrooms

Yet more seafood

Even flowers!

And more of my favourite CHEESE!

Sweeties anyone?

Fast food for breakfast was chorizo sausage galette and freshly squeezed orange juice. No processed food in sight.

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