Sunday, November 29, 2009

New Zealand's Hottest Home Baker


What a nice surprise I got today, when I opened my Sunday Star times newspaper to see Kiwicakes member Monica Williams in an article for "New Zealand's Hottest Home Baker". I knew Monica had been accepted for the show as I am a follower of her blog Delissimon. To read the full story click here I for one will be glued to the telly next year cheering her on.

Wednesday, November 25, 2009

Awesome new gingerbread house set




What a fantastic set this 9 piece gingerbread house cookie cutter set is. Click here to buy


It consists of


Chimney 60x25mm


Roof (cut 2) 184x132mm


Side Wall (cut 2) 150x100mm


Door 55x34mm


Window 36x25mm


Door step 36x25mm


Window 35x35mm


Window 36x25mm


Pathway

New cake dummy shape


As promised, new cake dummy shape in stock. The ever popular heart. At our same great prices. Click here for heart cake dummies.

Sunday, November 22, 2009

NZ lolly-icon exodus

OH NO! - they are taking even more of of our NZ icons off shore. Read about the lollies that will cease to be produced in NZ by clicking here (from the Cadbury Pascall group)

The smallest things in life make me happy


I discovered these wonderful plastic cupcake boxes, to hold 6 cupcakes at our local discount store. I haven't used them for cupcakes, but for cupcake papers. I have been on a quest to find something suitable to stop my cupcake papers from flaring out, once removed from their packaging, for quite some time. This simple box does the job beautifully, no more stretched papers in the rubbish bin for me! Yay!. If you'd like one of these cool boxes too. Just ask in the comment section when placing your order at http://www.kiwicakes.co.nz/ and I'll be happy to send you one. (please don't send me a separate email request for a box, as at this busy time of year, I'll likely forget to include it with your order - if it's there in the comments section, it can't be missed out)


I have the coolest big brother!



My older brother has just been in the USA for the last 2 weeks. What a fantastic time for me, for him to be there. I was able to send him to the supplier for last minute suppplies (for Xmas items already out of stock). I sent him on a quest to find something new & exciting for me. He did a great job. These stunning cookie tray bags have so many uses. In 3 great designs. The bags are 39x48cm and will take a plate of cookies, a plant or gift. Priced at just $9 for 3. Each comes with organza ribbon & matching gift card. Designs include gingerbread men, snowflakes & stars. These are this weeks favourite thing.

Cupcake wrappers make the cutest jar covers


How cute. I just realised cupcake wrappers make the cutest jar covers. So quick and easy. And for gift giving, can be perfectly matched to a batch of cupcakes. Click here for cupcake papers

Check out this great image


Terry from Bent Objects made this fantastic party invite for Oxo international These cupcakes sure look like they're having fun. Check out his great Christmas cards you can buy too.

Friday, November 20, 2009

Fruit cake in a Nordicware pan

One of my dear customers Irene shared this photo with me, of a fruit cake she made in a Nordic ware pan. We were both pleased with the level of definition retained in the design. She has kindly allowed e to share the photo with you.


So much fun for you & the kids

Try out this fun game/exercise from myrecipes.com A virtual piping bag & cookies, decorate any colour you wish, using a variety of piping nozzles & theres no mess. When you're finished, email it to a loved one. Fun for all ages. Click here to try

Stunning new cupcake book in stock


This stunning new book by Tamara Jane from Tempt in Wellington has some wonderful recipes and decorating ideas. Perfect for the cupcake lover in your life. Priced at just 29.95 it would make a great Christmas present. Click here to buy
I've also added some great new sugar flower books by Alan Dunn

Sunday, November 15, 2009

Today I am 34!

Yes that's right - today is my birthday. Not sure where the last 34 years went. But I got here. I have been spoilt rotten by my family. Of interest to you all will be the cake made for me, by my dear friend Lisa from "The Whole Cake and Caboodle". I knew I was going to pick up a cake, what I didn't know, was she had made me a whole bunch of cookies too. I just LOVE my cake and I LOVE my cookies. Thankyou Lisa!


When Lisa was organising my cake, she asked me to give her a slice of scrapbooking paper I liked. I couldn't decide, so gave her three, She incorporated the design from 2 of them in the bottom 2 tiers of the cake (you can see one of them behind the cookies as backdrop). The bottom cake is chocolate with irish cream icing, middle tier is carrot cake with cream cheese icing and the top is lemon with lemon buttercream. All covered in chocolate fondant. As I have the cake right here in front of me, I can honestly say, it looks MUCH MUCH nicer than the photo can show.

Tools I can't live without #7

This Wilton Cake release is quite likely one of my biggest passions. I will rave about it, to anyone that will listen. It ensures, your cakes release easily, with not one single crumb stuck to the cake pan, it also gives a great golden surface for decorating. It is particularly useful for novelty shaped pans. This is a story some of you may have heard me tell before. But I gave my Mum a bottle of cake release one day, telling her how good it was, she took it, all the while thinking I was mad, then not long after I received an email from mum entitled "I LOVE CAKE RELEASE". She proceeded to buy a bottle for everyone of her friends for Christmas last year (who are also now converted). If I could urge you to buy just one thing new, it would be this. Priced at just 9.50, one bottle should last for around 20 cakes. Click here to buy.


To use: Shake bottle. Flip up the top of the dispenser cap and squeeze out a small amount of Cake Release into center of pan. Using a pastry brush, lightly spread Cake Release on pan bottom and sides. Fill pan with batter and bake as directed. To release, place cooling rack against cake and turn both cooling rack and pan over. Lift pan off carefully. Ingredients: Soybean Oil, Vegetable Shortening (Partially Hydrogenated Soybean Oil and/or Partially Hydrogenated Cottonseed Oil), Corn Flour, Lecithin, TBHQ and Citric Acid in Propylene Glycol Added to Retard Oxidation.

Tools I can't live without #6


Following on, from the last "tools I can't live without" post #6 is the heating core. This tool was one of things I'd heard alot of raving about. I was sceptical about how well it could work. Once I tried it, I became one of it's biggest fans. It really REALLY works.


A heating core is used heat to bake large cakes evenly. Releases easily from cake. Recommended for 10 in. diameter or larger pans. Simply grease inside & out - fill core with batter, once baked, remove core from cake and replace cake plug in hole. Heating cores are $18 each. Click here to buy.

Thursday, November 12, 2009

Stunning new chocolate transfer


This stunning new chocolate transfer, is just one of the many new stock items that arrived today. I've loaded some and I'll load more by the weekend. Thankfully yesterdays drama, with the website being hacked, via Russia is all over, so it's back to work for me!

Wednesday, November 11, 2009

Phishing email at 3am not from Kiwicakes

Good morning to all my Kiwicakes customers. In the wee small hours of today an email was sent from "admin" at Kiwicakes. This was not sent from me. The Kiwicakes mailing list was hacked. I have been informed by my web designer who swung in to action at 7am this morning, it is a brand new hack and this is why they were able to circumvent the current security measures. The web hosting company I use in New Zealand to host the Kiwicakes website has also been alerted, they too have swung in to action and added extra security measures.
Rest assured I respect my customers privacy and would never sell my mailing list to a third party.
Any emails from me will alwys come from sandra@kiwicakes.co.nz

Tuesday, November 10, 2009

One of our own on Cake Wrecks

I got word today that Lisa from the Whole Cake & Caboodle (based here in Whangarei) had made it to the Cake Wrecks site (When professional cakes go horribly, hilariously wrong). But rest assured it is not because Lisa's cake is a wreck, quite the opposite. Lisas stunning Sesame Street cake made it on, in celebration of 40 years of Sesame Street. BECAUSE IT WAS SO GOOD. Now we all grew up watching Sesame Street. I had great delight introducing my children to Sesame Street and even now I enjoy the Sesame Street DVDS. Particulalrly the 25th anniversary edition, which has some clips, I remember. Hopefully they'll bring out a 40th anniversary DVD. I'll be first in line to get it.


I hope this has made you think about your favourite Sesame Street moment. Click here to see the full Cake Wrecks Sesame Street post.

The snazziest tool since the bread slicer


I'm in love with this new tool. Just arrived today. Easy to use for dusting - This is the brush that you have been dreaming of, it is so easy to apply lustre to your cakes, just pump it up and it will disperse the sufficient amount of dust through bristles. You will save time, money, no mess and achieve an even finish. Priced at 19.95 - click here to buy.

New plunger cutters WOWEE!


Today I've had so many new & exciting products I am like a pig in mud - I just want to play with them all. Today Sleigh, Snowmen & holly leaves joing the already fantastic range of plunger cutters.

Click here to view our range of plunger cutters.

Sprinklicious!


I've gone sprinkle mad at Kiwicakes. Some wonderful new sprinkles have arrived today in time for Christmas. Snowflakes, detailed snowmen and hollys & berries. I feel cupcakes coming on. Click to view our awesome range of sprinkles.

Saturday, November 7, 2009

Red & Green icing in stock for Christmas


I am thrilled to have in stock for Christmas packs of Red & Green coloured pettinice fondant. This icing is made by bakels, so will perform just like the white Bakels icing you know & love. Click here to buy. If you're wondering how the tops of the cupcakes were done, it was using the nesting blossom cookie cutter set. Of course we also have great tasting white & almond icing too.



Custard Squares from Denheath Desserts


For those fo you that are fans of Denheath custards squares you have to watch this video. For those of you that haven't heard of them, you have to watch this video After doing so you can order them from the oh-so-lovely Lisa at http://www.denheath.co.nz/




Baking for Hospice

I was made aware about Baking for Hospice from the Delish Cupcakes blog. If there's anyone near the North Shore (Auckland) who would like to help with baking for Hospice - then check out the Baking for Hospice blog I've just emailed some of the bakers and the orgnaisers to offer cupcake papers etc, for use in the endeavour - as geographically I am too far away to deliver baking.

Friday, November 6, 2009

Exciting new edible cake borders in stock!


I have been waiting for these edible cake borders for weeks & weeks and today they finally arrived. Priced at $14.00 I am envisaging uses beyond just a cake border. Currently in stock is Dora, Ben 10, Spiderman & Elmo. With Play School & Thomas the Tank Engine still to come.

Thursday, November 5, 2009

Stunning new cupcake papers



I just had to share this stunning new range of cupcake papers with you. Made in Sweden - they are produced from high quality solid thick paper, much better quality than what is usually used for baking cups. The paper is 100% cellulose and biodegradable. In stock now $18.95 per pack.

Today I sampled the taste of YELLOW chocolate



I had word from Telecom & Josh that the YELLOW taste testers would be in Bank st Whangarei from 11am-2pm today. I couldn't wait to race down and try out the TASTE OF YELLOW. I met with the two lovely girls here in my photo who explained to me, the 4 tasting samples all needed to be tasted YAY! 4 whole chocolates just for me. Then I had to nominate NOT which chocolate I liked the most, but which chocolate tasted the most like YELLOW.

This is what the 4 chocolates looked like.



The testers marked off on a sheet, which colour wrapped chocolate most tasted like YELLOW in each testers opinion.



The testers were well positioned outside one large bank, across the road from another and next to the rubbish bin (for all those wrappers) and a pedestrian crossing to catch new taste testers. As I was chatting to the girls, the bank staff were revolving in and out in rotations, word had got around the banks via email.

The girls told me what each flavour was, and it's likely I didn't taste test them in the correct order, to get the best from them - but then I wasn't thinking straight, I just wanted to taste them.

Thankfully the lovely girls allowed me to bring home 1 of each, so I could share the story with you here.


Kowhai Cream


Now I wanted this one to most taste like YELLOW who wouldn't being Kiwicakes and all - but sadly it did not. This was the third chocolate I tasted on the street and couldn't taste much of anything at all. When I came home to take this photo for you, I made a point of tasting it first - I shared half of each chocolate with Kiwicakes Grandma (aka Mum) and she said it tasted of pollen. I thought it very subtle and couldn't describe what it tasted of. Not YELLOW in my opinion.


Lemon Yoghurt

I tasted this on the street first, I love lemon and was surprised to find it was subtle, there was an absence of tang. Not YELLOW in my opinion. Kiwicakes Grandma also gave it the thumbs down.


Pineapple Custard
I tasted this on the street second. I immediately thought this tastes of YELLOW I am neither a great fan of pineapple, nor do I dislike it. To me it tasted much like the flavour of a pineapple lump. Kiwicakes Grandma said "too artifical!".


French Toast

I tasted this last, I was very intrigued by the idea of french toast chocolate. It was a wonderful flavour. It got my thumbs up for the taste of YELLOW Kiwicakes Grandma also gave this the thumbs up (no we do not always agree).
I stayed and chatted with the Yellow girls for a short time, in the time they were handing out samples, I heard only "that tastes like YELLOW" for the french toast and pineapple flavours.
Now you might be wondering what I think YELLOW tastes like. To me YELLOW had to be big, bold and bright, not subtle - French toast fitted the bill, as it ticked all the boxes of tasting great as well as big & bold.

Tuesday, November 3, 2009

Edible silver star glitter shapes in stock now

These edible silver stars are this weeks favourite thing (they join the existing gold stars & pink hearts). They just landed in NZ today. Priced at $18.00, there are 1000's in one vial. Click here to buy.

Kiwicakes is the sole NZ distributor for Rainbow Dust at wholesale. Rainbow Dust is Kosher & Halal approved. It is also suitable for vegetarians.

Recipe for Tylose Gumpaste

I was just shown this recipe for Tylose Gumpaste from - Sharing and Caring - Cake decorating and sugarart tutorials. Whilst I haven't tried it, it is reportedly very good. There are also some great cake photos on this site. Click her for - Sharing and Caring -

Sunday, November 1, 2009

A great post from Wilton about making red icing RED

Wiltons blog has a great post about making red icing RED (check out all their other great posts)

How to Make Red Icing Red - October 27th, 2009 by Mary Gavenda
Do you ever have any problems getting red icing red? I know I do. It can happen for a couple of reasons: didn’t add enough icing color or used shortening with a high yellow dye content, such as butter flavored shortening. Do you have a lot of minerals in your water that could make a difference (like well water)?
In the Wilton Decorating Room, we get the best results for a brighter red color using a combination of Red-Red Icing Color with Christmas Red Icing Color, equal parts. It will take a large amount of the icing color to achieve a deep red shade. Just keep adding more and mixing it in after each addition. Depending on the amount of icing you need to tint, you might start by adding 1/2 teaspoon of each for one cup of icing. You will also get good results when using No Taste Red Icing Color; you’ll still need to put in approximately 1 teaspoon of color to 1 cup of buttercream. No Taste Red Icing Color is muted a bit in color, but the taste of the No Taste Red is more acceptable.
If it’s at all possible to plan ahead, make your icing a day or two ahead – or even three days! The color will deepen as it sets (but it does need to be a red color to start, not pink!)
Keep in mind when you use a large amount of icing color, sometimes the buttercream icing taste becomes a little bitter. If this happens, add a little more flavoring to compensate for the difference. The amount of flavoring to add will depend on the number of cups of icing and your taste preference. Maybe an additional 1/4 teaspoon will help for each cup of icing. But the best judge will be your own taste, so adjust as needed. You can use Clear Vanilla or No-Color Almond Extract to increase the flavor. These extracts are clear so they won’t change the tint of your icing.
A tube of Red Ready-To-Use Icing Tube (4.25 oz) comes in handy when I need a small amount of red, especially for a facial feature or maybe some red trims. (Keep your eyes open for a large container of our red buttercream icing, sold in a 4.5 pounds, available at Wal-Mart.)
If you are using a lot of red icing on an adult cake or special occasion cake, keep in mind that anyone who eats it will wear some red tint on their teeth for the evening! If it’s a formal occasion, you might want to limit the use of large amounts of dark colors if possible.
If you have any leftover red icing, you can save it for a future use. Just put it in a container or a double self-closing bag and freeze it for future use…like for Valentine’s Day when we do special treats for those we care about!

Snazzy new SNOWFLAKES cupcake wrapper kit


This set is simply stunning!. Snowflake wrappers set of 12, comes with 24 fun food pix a great buy at only 11.95
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