Friday, February 26, 2010
Tuesday, February 23, 2010
Great for making candy, hard candy, toffee, fudge, caramel, tempering chocolate etc as well as candles. Lowest temperature is 25C and highest is 205C. Thermometer measures approx. 21 cm long. Has handy hook on side for hanging on side of pot. Also hase temperature in Farenheit and Celcius. Priced at just 8.95
Innovative cake/cupcake carrier collapses to 1/2 its original height for storage and saving space in the dishwasher
Tiered cupcake trays hold up to 24 cupcakes with finger recesses for easy removal
Trays can be removed to accomodate layered round and square cakes
Collapsible lid features a carrying handle for easy transport; secured to the base with attached clips
Measures 16 inches in diameter and 5 inches high/ 40cm x 15cm high, when collapsed dishwasher safe
easily carries decorated cakes, with clearance for decorations.
Monday, February 22, 2010
Friday, February 19, 2010
Monday, February 15, 2010
These stunning new silicone chablon mats are a brand new release from Autumn Carpenter. Prices at 59.95, they will take all of the hard work out of creating even sized shapes. Available in square, round and scalloped, they are in stock now!
Step 1. Lay chablon on chocolate transfer sheet.
Step 2. Pour approximately 2/3 pound melted candy coating or melted and tempered real chocolate over the chablon, fillling the first row on two sides.
Step 3. Smooth with a confectionery blade or other straight edge, spreading at an angle.
Step 4. Slide transfer sheet with chablon onto a cookie sheet and place in refrigerator for 5 minutes.
Step 5. Invert and remove transfer sheet.
Step 6. With gloved finger press gently to remove chocolate pieces.
Step 1. Create shaped pieces following directions above.
Step 2. Mix truffle recipe below.
Step 3. Pack truffle mixture in pastry bag fitted with a #21 tip.
Step 4. Pipe truffle mixture on top of one shaped piece.
Step 5. Place a shaped piece on the piped truffle mixture.
•2½ cups (¾ pound) finely chopped real chocolate
•1 cup heavy cream
•¼ teaspoon salt
•¼ teaspoon vanilla
•Melt chocolate. Cool at least 98°. Whip cream until it holds a soft peak. Add chocolate, a little at a time, to whipped cream, stirring with a spoon. When all chocolate is added, stir in salt and vanilla. Chill in refrigerator until mixture is firm but not stiff (5-20 minutes). Beat with a spoon until fluffy. Do not overbeat
Sunday, February 14, 2010
Monday, February 8, 2010
Inside the gold foil, is a little card, with the story of Josh's journey to create the taste of yellow chocolate, mine was stained bright yellow from the chocolate. The bar is moulded using an elaborate design. The bar in my photo has lots of popped air bubbles on the surface, which probably doesn't bother a huge proportion of the chocolate eaters out there. But as I've moulded chocolates myself, I immediately thought "look at all those bubbles"
Whilst I can 100% say "it tastes like yellow". I'm still not sure I like it. I bought 4, so I've still got time to decide. I really loved the french toast sample, I was desperately hoping it would make the final cut for the taste of yellow, so this may have biased my opinion.
Overall I think Josh did a great job, getting it in to the stores in such a short time frame with no background in chocolate making. I feel sorry for all those people that fall in love with the taste of yellow, as it's a limited time release, once it's gone, you won't be able to get it again EVER. But that's life I guess.
Have you bought a taste of yellow bar?. Do you like it?
Sunday, February 7, 2010
Friday, February 5, 2010
Wednesday, February 3, 2010
Monday, February 1, 2010
1st prize is a $500 goody box of cake decorating supplies for the winner.
How to enter
I'm asking anyone interested to design a birthday cake for Kiwicakes 4th birthday party. Your cake should echo what you feel epitomises Kiwicakes. Your design ideas can be sent to me in any form, for example, a sketch or even a photo of a previous cake you've made, feel free to add written notes describing how you might alter the cake from your photo, or what elements in your sketch represent. The winner will be required to bake & decorate the winning design.
Be sure to include what flavour(s) the cake will be and the approximate size of finished cake.
Where to send it
You can email your ideas to me at firstname.lastname@example.org or post to me snail mail at Kiwicakes, Po Box 4441, Kamo, Whangarei. Entries close March 31st 2010. Please include your telephone number with your entry.
There are no design limitations for your cake, you can make it as big or as small as you like. However there is a limit of $50 for cake ingredients. I felt by limiting the cost of ingredients, this would allow design talent to shine through, rather than lots of expensive ingredients. The winner will be reimbursed for ingredients, to the value of $50
The winner will be required to make bake & decorate the winning design, during the month of April, at a time to suit them. I will then arrange for the cake to be collected from their home town for delivery to Kiwicakes.
I'll be loading the entries to the Kiwicakes blog (without the entrants names - so you can all remain anonymous) so that anyone interested can check them out.
Terms & Conditions - Kiwicakes 4th birthday competition
Prize is $500 worth of cake decorating supplies, chosen by Kiwicakes - delivered to the winner, at a destination within NZ. Prize is not exchangeable for cash.
Winner is required to bake and decorate the winning design during the month of April 2010 to receive their prize.
Cost of ingredients up to the value of $50 will be reimbursed by Kiwicakes.
Competition is open to all residents of New Zealand (pick up address for cake must be within New Zealand).
The winner agrees to their name & photo of cake being used for publicity purposes.
Entrants designs will be loaded to the KiwicakesNZ blog.
Winner will be posted to Kiwicakes blog and will feature in a future edition of the Kiwicakes newsletter.
Entries close March 31st 2010