Our graphic designer has come up with some new options for you for edible image printing. Choose the birthday persons favourite tipple Rum/Whisky/Bubbly/Whiskey or vodka. And have their birthday year/name added to the bottle. Them make them an awesome cake to put it on. Which is your favourite?. I am a bubbly girl, so that'd be my choice
Tuesday, May 19, 2020
Sunday, May 10, 2020
Happy Mother’s Day to Grandma Kiwicakes.
Our family has been lucky enough to have Grandma Kiwicakes in our bubble since level 4 lockdown.
Like all mums she’s always been there for me. But you guys are lucky to have her too. As she helped me get Kiwicakes off the ground, and put hundreds (who am I kidding thousands) of unpaid hours in to get us where we are today.
This Battenberg cake is her favourite- but lucky us. We get to help her eat it tonight
Saturday, May 9, 2020
My lovely hubby swears I’ve too many baking gadgets but sometimes the right tool just makes everything easier
Instead of getting my hands in and rubbing my apple pie pastry for a few mins (pain to clean greasy hands). Today I got in with my pastry blender and was done in under a minute.
You can find this indispensable item on the Kiwicakes website of course. Because when I love something I want you guys to have access to it too
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
Today I baked our new white chocolate mud cake mix. I was curious to see if the white chocolate flavour came through.
These bake low and slow (for cupcakes 30mins at 130c) not long after this photo was taken, I devoured this cupcake. I’m pleased to say I could smell and taste the white chocolate (I used 100g of Whittaker’s white chocolate)
And a shout out to Wilton Colourcups!. I love these cupcake papers. They’re my all time go to, as they ALWAYS look this good after baking. Even at higher temps.
These awesome curls were made by layering Wilton candy melts up in a plastic container (allow each one to cool before adding the next colour). Once set pop out your block - and curl away with your vege peeler
This was part of a recent candy melt/chocolate demo at Kiwicakes