New Kiwicakes ad

I'm really happy with how my new print ad appears for the latest issue of the NZCDG magazine. Special thanks goes to my talented husband, without whom I would only have mediocre ads, instead of the lovely ads he creates for me.

A very special recipe

Today I'm treating you all to the recipe from Stephanie Curnow for Pumpkin Chocolate chip cake. This was one of the flavours in the winning 5th birthday competition cake. The flavour is hard to describe, but I can say, this cake was an abslolute favourite with Grandma Kiwicakes, Mr Kiwicakes, me & the lovely Karina (who works for me). Everyone was amazed Pumpkin was an ingredient. Well it was just so delicious. Steph kindly agreed to share the recipe.

Pumpkin cake with cream cheese icing

2 cups sugar
1 cup vegetable oil
4 large eggs
2 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
2 cups cooked mashed pumpkin

Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin and add choc chips if desired .
Pour batter into two greased 9-inch round layer cake pans. Bake at 180° for 35 to 40 minutes. Turn out onto racks to cool.
Icing
250g cream cheese, softened
250g butter, softened
500g icing sugar
splash of milk
cream together cream cheese and butter until a uniform colour. Slowly add icing sugar, then add enough milk to bring to a creamy consistency. Best to keep this icing refrigerated.
Enjoy!
Steph

Safari Sunset cake

If you would like the instructions for this safari sunset hat box cake using Fmm safari Tappit set, or the lovely cake using the Fmm farm & domestic animal set click here for a downloadable PDF

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The Daisy collection makes all these great flowers

The newly arrived Daisy Collection cutter sets, makes all of these great flowers from FMM. Better yet, you can download their instruction sheet here on how to make them all.  This set is great value at only 14.50

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Clikstix - hearts & stars tutorial

Here's a great tutorial produced by the manufacturer of Clikstix, for which Kiwicakes is the New Zealand distributor.

Materials/Equipment

Heart clickstix Star Clickstix

Flower paste
Vegetable fat (Crisco or Kremelta)
Corn flour in a muslin bag
Edible glue
Rolling out board and rolling pin
White floristry tape
Floristry scissors
26g metallic wires
PME Lustre spray (optional)
Paste food colours

It’s important that the flower paste is brought to working consistency before commencing any work – knead a small piece of flower paste with a tiny smear of vegetable fat in the centre of your hand till it stretches like bubble gum.

Lightly grease the rolling out board and rolling pin with vegetable fat. Roll out a piece of flower paste till just over1/16th inch in thickness.

Lightly dust part of the rolling out board with corn flour. Transfer the rolled out flower paste onto the dusted area and gently move around to make sure the flower paste can move freely.

Place the star Clickstix on top of the flower paste. Place fingers on the side bars (not the springs or central area) press firmly and move the cutter over the rolling out board.

Remove the surplus flower paste.

Optional - flip the Clickstix over and return it to the rolling out surface and press the centre of the Clickstix firmly (the plunger mechanism will indent the paste).

Hold the Clickstix above the rolling out surface and press the central area to activate the plunger mechanism.

Dip the tip of a half length metallic wire into the edible glue and remove the surplus. Carefully insert the wire into the star. Press the flower paste around the wire firmly (to secure).

Repeat the above instructions with the heart Clickstix.

Optional paint the indented area in the star and heart with a shimmer petal dust mixed with food grade IPA

Leave the hearts and starts to dry for 24 hours before continuing.

Cut a the white florist tape into 1/3rd width and tape the wires together

Wires must not be inserted directly into a cake you must use a flower spike

Optional spray the completed wire spray with PME edible lustre spray.

The Royal wedding cake

I've had a couple of folks mention to me, they haven't seen the Royal wedding cake yet. So I thought I'd post a couple of the official pics of the cake. Made by Fiona Cairns  What did you think of the cake. What aspects do you think will feature in requets from brides this year?

Kiwi Cake decorator - Rachel Jenkinson

Our latest profile in the Kiwi Cake Decorator's profile is Rachel Jenkinson. If you would like to be profiled here, please contact sandra@kiwicakes.co.nz

Your name & business name (if applicable). Any website, facebook page, blog etc: Rachel Jenkinson, hobbyist baker & decorator http://www.facebook.com/rachs-cakes#!/pages/Rachs-Cakes-Balclutha/142863472432177

How long have you been decorating? I have been interested in cake decorating ever since I was an “ankle biter”. My aunty is a cake decorator and I used to love looking through her Women’s Weekly cake books and picking the cakes I wanted for my birthday, so I have always been interested. Then about a year ago I thought I would seriously try and learn the art. I am self-taught so over that time I have been learning as I go, trying new things and practicing different techniques and slowly building up my “cake kit” as I go.

What is you favourite thing to bake & decorate – why? I love working with fondant because I love the polished, smooth look it gives, whereas trying to get buttercream smooth tends to stress me out! I really enjoy making cupcakes as I find them less stressful.

What got you started in baking/decorating? My passion for cake decorating started when I made a Dora the Explorer birthday cake for my little girl’s third birthday. She absolutely loved it!

What are your top 5 decorating tools you cannot live without? My rolling pin, tylose powder, my turntable that my lovely sister-in-law bought for me, my little shaping tools and my pizza cutter wheel – I don’t know what I would do without it!

What do you do when you’re not decorating? Eek, well with two littlies under four, working my “real job” for 34 hours a week, my duties as the treasurer and fundraising for our local toy library, I don’t get a lot of time for relaxing. But when I do I love to put my feet up, watch a DVD and have a glass of sauvignon blanc – ah, bliss!

What are some of your favourite creations you’ve created and why? My favourite cake to date would be this Dorothy the Dinosaur cake I made for a friend’s wee girl’s second birthday party. She wanted a girly, Dorothy themed cake and I was pleased she wasn’t after an exact copy of anything so I had some creative license. I was thrilled with the end result and how the Dorothy figure turned out – I was terrified the kids would be like “that’s not Dorothy”!

What is you favourite Cake, cookie, or cupcake flavour? I love Mississippi Mud Cake – its always so yummy and moist, it keeps really well and actually seems to get better with age, yum!

If you could have someone make a cake for you, what would it be like? That is a tough question, I have never really thought about it. I get to make my own 30th cake in June so it will give me something to think about LOL! I would love anything that somebody made for me because everything always tastes better when you don’t have to make it yourself LOL!

Rachel did you know, you have more posts than any other member in the Kiwicakes forum (including me). Tell me a little bit about your experiences of the forum.

Oh gosh, no I didn’t, where on earth do I find the time! Don’t tell my husband because he will expect me to start doing more housework! I was really excited when the forum started because it’s so great to have somewhere that is relevant to us kiwis. You can learn a lot from overseas forums but it’s great to have somewhere where we can talk about things that relate to us, such as New Zealand dollars, New Zealand ingredients etc. I probably have so many posts cos I joined up the first day you started it (LOL!) and also because I love to share everything, whether it’s my latest cakes or whether I am trying to help others out or just give them support. I think it’s awesome to be able to help each other out and share knowledge.

Satin Ice fondant is here in New Zealand!

SATIN ICE is a ready to roll fondant icing. It is available in White, Ivory, and Pre-coloured. All varieties have a lovely vanilla taste. There is also a dark chocolate flavour/colour. In New Zealand we also know this icing to be called under different brands or names

- Plastic Icing

- RTR Icing

- Pettinice

SATIN ICE also makes a Gum Paste (known as modelling paste or sugar flower paste in NZ) which sets hard.

The finest cake shops, bakeries and patisseries use Satin Ice products to complete their works of edible art...from birthday, wedding and special event and novelty cakes to cupcakes and cookies or as stand-alone sugar figurine displays.

Some of the world's renowned cake designers and sugar artists call Satin Ice their brand of choice for rolled fondant and gum paste. Satin products can be seen on a multitude of cable and satellite TV food shows such as "Ace of Cakes" (Food Network), "Cake Boss" (TLC), "Food Network Challenge", "Ultimate Cake Challenge" (TLC) and more. The finest cake shops, bakeries and patisseries use Satin Ice products to complete their works of edible art . . . from birthday, wedding and special event and novelty cakes to cupcakes and cookies or as stand-alone sugar figurine displays.

Zero grams trans fats, Zero grams Cholesterol

Gluten Free, Dairy Free, Nut Free

Contains no animal-derived ingredients.

Certified Kosher Pareve

Made in the USA and are highly profitable to the baker.

Signature Features

The signature flavour is unmatched: Mellow, Smooth & Creamy NEVER chewy.

The chocolate fondant, with its "Tootsie aroma" and flavour, is a favourite.

Excellent elasticity when rolled out, easy to handle and seemingly unbreakable.

The satin-fine texture allows it to be rolled very thin.

Made in the USA, ensuring a fresh, consistent product.

Satin Ice is Certified kosher pareve, providing access to a broader market.

Dependable Performance

When modeling decorations, your pieces will dry just as you intended. Satin Ice will not overdry and crack.

Seals the cake, keeping it moist and fresh and increasing the shelf life of the cake.

Your finished cake may be refrigerated or frozen once covered.

Satin Ice exclusive Gum Paste formula adds even more decorative possibilities. Use alone or as an add-in to your Satin Ice fondant to create stronger pieces where you need them.

 

Click here for video Testimonials from Buddy Valastro (Cake Boss), Ron Ben-Israel, Anne Heap (Pink Cake Box) & more.

Click here for heaps of instructional "how to" videos from Satin Ice

Kiwicakes 5th birthday cake

Today the Kiwicakes 5th birthday cake arrived. And I love it! Stephanie had sent me some photos before she sent the cake.

Here's is all the hard work that went in to it.

Here is the lovely Stephanie.

It was delivered by our friendly fastway courier this morning, and it arrived in fantastic condition, thanks to the wonderful boxing & wrapping by Stephanie. (non slip mat in the box, on the base of the boxes bottom and clear wrapped in cellophane, so the couriers could see the wonderful masterpiece they were transporting.

Now I won't say it was a shame to cut it, I hear that far too much for my liking, cakes are made to be cut. Stephanie has spoiled us rotten with 5 flavours, at time of writing, I've only cut the giant cupcake portion of the cake (which Stephanie has very cleverly airbrushed the base with black, to give the illusion of being a cupcake paper.). What a feast for the eyes. Check out the Chocolate and vanilla striping.

Every which way you turned the cake, was a delight, with little hidden treasures at every angle.

I think the cake looks just like Stephanies sketch, she did a great job.

To view all of the entries in the Kiwicakes 5th birthday competition click here.

Kiwicakes 5th birthday cake competition winner



The winner of the 5th birthday cake competition is the above sketch by Stephanie Curnow. I love the 5 interlocking cakes, 1 for each year. I adore the side view sketh, that shows just how each cake is a work of art on it's own. I've been in touch with Stephanie and she will be baking this cake very soon!

Here's a sneak peak at the other entries. All entrants will receive their Kiwicakes voucher within the next week. We had one or two entries that were written without pics, these are not included here.

Just a little hint

My new website category is almost ready to launch. Here is just a little hint...............

St Patricks day cookies

A little St Patrick's day cheer, for all those in need of a pot of gold. With special thanks to The Whole Cake & Caboodle for this awesome cookie picture, using this cauldron cutter.

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Red Puppy Appeal

I received the details today for the Red Puppy Appeal, from one of our lovely Kiwicakes members. I couldn't wait to share this with you all.

‘Red Puppy Appeal 2’: Sanura Wheatley-Stewart (11) from Taupaki (left), Georgia Wheatley-Mahon (11) from Freemans Bay, Thomas Williams (4) from Farm Cove, Bronagh Key, and Ethan Garland (3) of Birkenhead.

Bake a Difference for the Red Puppy Appeal - Need greater than ever following Christchurch earthquake

This year’s Red Puppy Appeal is set to be sweeter than ever with the launch of Red Puppy Bikkie Day on Friday 1 April.

And the need has never been greater, with the Royal New Zealand Foundation of the Blind (RNZFB) providing urgent and ongoing support to over 1,200 blind, deafblind and partially sighted members affected by the Christchurch earthquake.

“We are currently focusing a significant amount of time, resources and money to help our members and guide dogs affected in the Canterbury region,” says Sandra Budd, RNZFB Chief Executive.

“We have over 1,200 members in the area, including 40 guide dogs owners, some of whose dogs will need retraining as their usual routes and routines have changed dramatically.”

The 2011 Red Puppy Appeal, which is supported by the Prime Minister’s wife Bronagh Key, will run from Friday 1 to Sunday 3 April 2011, with Red Puppy Bikkie Day launching on the Friday 1 April. People can download materials and information from www.redpuppy.org.nz.

“We’re launching Red Puppy Bikkie Day this year to encourage individuals, schools and businesses to ‘bake’ a difference for our appeal,” says Ms Budd. “We’re inviting people to bake puppy-shaped biscuits and sell them for a donation to friends, family and colleagues.”

The funds raised by the Red Puppy Appeal will help the RNZFB continue its essential support work in Canterbury, as well as throughout the country.

Ms Budd says staff are working tirelessly to support the RNZFB’s members in the region, with specialist assistance needed to help working guide dogs and their owners.

“Extra staff members have flown into Christchurch – where they are camping in our local office – and visiting members to attend to urgent issues and to help plan for their orientation and mobility needs.

“The RNZFB receives no Government funding for Guide Dog Services so every dollar collected during the appeal counts and we hope that Red Puppy Bikkie Day will encourage people to support us,” says Ms Budd.

With the help of a RNZFB guide dog, those with little or no sight have greater freedom, confidence and independence. To become a RNZFB guide dog, puppies train for two years, pass 55 different tests and walk many thousands of steps.

During the appeal look out for RNZFB volunteers in bright red vests in your local area holding RNZFB collection buckets.

Go to www.redpuppy.org.nz to volunteer for the street appeal, register to hold a Red Puppy Bikkie Day event, or to make a donation.

Hazel Wheatley-Mahon (8) from Freemans Bay with Bronagh Key

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