Tuesday, August 31, 2021
Monday, March 15, 2021
The good folks at Sprinks have supplied these awesome colour charts, to show you just how easy it is to create vintage shades using buttercream icing and the Sprinks range of gel paste food colourings.
Thursday, March 4, 2021
Wednesday, November 4, 2020
Friday, October 30, 2020
Friday, October 2, 2020
Yield: 2x 20cm/8 inch cakes each aprx 2 inches high
Saturday, September 5, 2020
Friday, July 31, 2020
Wednesday, June 10, 2020
Tuesday, May 19, 2020
Sunday, May 10, 2020
Saturday, May 9, 2020
Friday, May 8, 2020
1 large egg
1 tsp water
180 grams cream cheese at room temp
1 tablespoon brown sugar
1 teaspoon vanilla extract
1 to 1 1/2 cup fresh guavas depending on size
1 tbsp lemon juice
2 square sheets frozen flaky puff pastry (allow to thaw)
I made this tart in a 13.5x4.25" fat daddios quiche pan
Preheat oven to 180C or 160C fan bake
Start by lining your pan with one square of pastry, you will then need to shop a piece from the second sheet of pastry, to finish the end of pan. The top of the tart should be cut to the same size of the base of the pan.
Leave the edges of pastry 1"/2.5cm jigher than the edge of pan, these flaps will be folded over the lid.
Whisk your egg together. Remove 1 tbsp to a separate dish, adding the 1tsp of water, this will become your egg wash for the top of finished tart.
In a food processor mix your cream cheese, lemon juice, egg, brown sugar and vanilla. Remove 2/3 of the mix and spread over pastry lined tart tin. Cover with 2/3 of your whole guavas.
add 1/3 of your guavas to the remaining mix in your food processor and blitz until a smooth paste. Spread this over the guavas in your tart.
Place lid on top of filling and fold over flaps of pastry. From your remaining pastry scraps, use a blossom plunger cutter to add pretty shapes.
Brush with egg wash and bake until golden brown aprx 18 mins.
Tuesday, May 5, 2020