cupcaketastic

Happy Birthday ME!

2008-09-11T20:22:00.003+10:00

A late post, my birthday was on Sunday and I got to share it with all you lovely fathers out there.

A lovely day was had delivering a elmo cake, relaxing, eating and drinking alfresco at my parents house with lovely family and really wonderful friends.

Now almost a week later, I am gone on a lovely Lindermans 2007 Shiraz surprisingly brought over by an even lovelier neighbour, tucking into a tub of chocolate ice cream. Wow what a week, better get back into the kitchen and turn the oven on.

Re reading this its interesting how many times I have used lovely, maybe that's what happens after the better part of a bottle of red . . . hmmmm.

Make Up Case Krispy Cake

2008-08-17T16:43:00.005+10:00

A perfectly pink cake, but it's not cake. It's the ever yummy Rice Krispy Treats covered with fondant. The birthday girl just doesn't like cake . . . even my cake. I made her a castle last year (check it out). I can't believe that its been a year since I made the Starry Castle, wow.

I can not claim this design as my own, the birthday girls Mum was looking through some of my cake books and just loved Debbie Brown's make up case from 50 Easy Party Cakes, so we made the case by I updated the look of the cosmetics, using lots of black colour paste and luster dust, and glitter. Just like my real ones in my case. Well maybe the colours are not quite so bold. And I am more of a green girl, but we can talk about that another day.

Debbie's board is a flat colour whilst mine is hand embossed with various sized flowers on pink fondant.

I have included the Rice Krispy recipe for you, and it can be formed into just about any shape, very fun.

Kellogg's Rice Krispies Treats Original

3 tblspns butter or margarine

10oz packed regular marshmallows

6 cups Rice Bubbles/Krispies

1. Melt marg or butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add Kellogg's Rice Bubbles/Krispies cereal. Stir until well coated

3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.

Source: Kellogg's Rice Krispies - Recipes to make with kids. www.ricekrispies.com

Chocolate Wildflowers 60th Cupcakes

2008-08-09T15:28:00.006+10:00

The brief for this 60th Birthday cake was pretty specific, the birthday girl loves chocolate, loves strong colours and loves native flowers and was happy to oblige.

Cutting cake - Classic Chocolate cake torted with dark chocolate
glaze, and finished with the same glaze. Styled with freestyle chocolate Australian Wildflowers, gum leaves and just a touch of green edible glitter

Cupcakes - Classic Chocolate & Vanilla, topped with dark chocolate glaze, styled with
freestyle chocolate Australian Wildflowers, gum leaves and just a touch of green edible glitter.

All that glitters . . .

2008-08-09T15:24:00.004+10:00

On my blog is edible, especially these Spiced Cupcakes topped with fondant, white jimmies and gold balls.

These were made last minute for my Mum's birthday, I seem to spend all my time a creative effort on other peoples cakes, not my own family's. So these were created from what I had in my cupboard, just waiting to be used, my only hurdle was that I had only one egg. Must get those chickens laying again.

Very very tasty, perfectly sweet with a cup of strong tea.

It's been raining

2008-08-06T09:56:00.002+10:00

Australia is suffering from drought, not that it looks like it in this picture. This is the view from out front yard, I think that we are pretty lucky.

Homemade Rainbow

2008-08-06T09:53:00.002+10:00

Dragon Fly Cake

2008-07-12T10:10:00.003+10:00

Made for my lovely SIL's 50th, is a mad about Dragon Flies and is an extremely talented mosaic'r so the cake design just stemmed from these two starting points.

Bottom layer torted Chocolate Butter cake and Banana cake with Nutella Italian Buttercream.
Top Layer torted Chocolate Butter cake and Coffee cake with Nutella Italian Buttercream.

You can see more photos on my flickr photostream, I have another mosaic ed cake to post, fingers crossed I'll get it up today.

P.S. A lovely person on flickr asked - 'How long did this take?'

Too long! The decorating started at 8.45am with torted and crumbed cakes, and hour off for lunch and finished at 6.10pm, with me jumping in the shower, scraping the icing off my hands, washing my hair, slapping on some make-up and getting out into the kitchen to take some pictures (boo night photography). To get to the other side of town by 7.30pm. We made it just! Then it was cosmos and blackjack, until 11pm, and a drunken drive home (I wasn't driving) and silly texts to my best friend. Waking up the next morning thinking argh now I have to clean up. Long story to a simple answer, it took about 9 hours.

Men don't do pretty . . . cakes

2008-07-05T08:30:00.002+10:00

Men don't do pretty . . . cakes, so when I was asked to create a 60th Birthday Cake for a friends Dad and the brief was marbled chocolate cake, the logical answer to me was to create this cake.

And also I wanted to have 60 candles but without burning the house down. I love how this one turned out.

Two tiers of Classic Marbled Chocolate and Vanilla Cake, torted with Oreo Biscuits and Cream, covered in dark chocolate ganache. Styled with 60 handmade dark and white chocolate transfer candles and a two toned chocolate 60. All edible, all good. Serves 35 - 50 depending on your slice size.

Superhero & Villain Cupcakes

2008-07-02T10:51:00.011+10:00

Choose your cupcake, are you a Superhero or a Villain?

This is the ideal setup for a Superhero vs. Villain Fancy Dress Party, the birthday girls dressed up as the Villains Medusa and Bonnie (from Bonnie & Clyde) maybe Villains are sexier?

I created a series of mini cupcake toppers using the chocolate transfer method:

Superheros included: Superman, Sheriff, Robin Hood, Batman, Flash Gordon

Villains included: Medusa, Bonnie, Scream, Joker, Green Lantern, the Devil, Dracula

In hind sight there were so many more I could have added and this setup / design is adaptable to many different formats.

The cupcakes themselves were 50/50 vanilla and chocolate, with 50/50 vanilla and chocolate frosting.

A great suggest that was made later was halo transfers on angle food cupcakes and the devils on devils food cupcakes.

Review - Just Cupcakes, Melbourne

2008-07-01T08:03:00.002+10:00

The kids and I decided to go for a drive this month to visit a wonderful Farmers Market at Yerring Station. The main reason for going was to go and check out and meet one of our fellow Flickr members and alround nice lady Just Cupcakes! We couldn't leave without buying some to sample, and unfortunately some was just not enough.

The pink one in the front White Chocolate & Raspberry was my favourite, lovely texture, and the frosting is not overly sweet.

Top left was a Mud cupcake, a lovely lightly crumbed mud cake, more a cross between your classic chocolate cake and a muddy mud cake. Didn't make me scream for a glass of milk but throughly enjoyed.

Top Right, Vanilla Cupcake, just what you would expect from a vanilla cupcake, moist, fine crumb with a tasty not too sweet frosting, mind you we fought over the chocs on top.

If you are in Victoria and need cupcakes Just Cupcakes is the lady to call check her photostream outon Flickr.

Funky him . . . .

2008-06-28T08:21:00.002+10:00

Pattern Dashing by Knitty

Knitted by moi

Tea by Bussells

Anzac by moi

Mug by Mawell Williams

Art Nouveau Wedding Cake Tower

2008-06-27T21:21:00.009+10:00

Just what Purple Tiger from flickr ordered for her wedding. The over all design was created from her stunning b/w art nouveau influenced invitations.

Elegant and Devine, dark chocolate mud cake, covered with special vanilla buttercream and encased in chocolate rolled fondant. Styled with handrolled swirls, delicate handmade leaves and flowers, and edible sugar pearls.

The next two layers consisted a selection of white or dark chocolate mini mud cakes, decorated in the same intricate style.

What do you think?

Still flat but hopefully getting over it . . .

2008-06-27T21:01:00.004+10:00

If you are still visiting after such little action, then thank you. I do understand if you have moved on to more consistent bloggers, I understand the attraction. As you may see I have done some mid winter cleaning (getting a head start on spring) and hopefully this will give me the boost I have been missing.

I haven't been idol though cakes and cupcakes have been slow but it has given me time to knit, yes I know kit, there have been gloves and scarves and even a bag flying off of my needles in the last couple of months, like cupcakes fly out of my kitchen.

I'll be back tomorrow to give you a large serve of the baked goods that have been created and an update of the month to come.

In the meantime check out my new gloves (Pattern - Fetching from Knitty) and oh so chic nail polish (Lincon Park after Dark by OPi).

Secret Family Recipe - Self Saucing Chocolate Pudding

2008-04-29T10:36:00.003+10:00

It's getting colder and I am getting the munchies.

Oh and this is one of my favourite dishes, its a green and dark cream straight sided pudding basin by Denby.

Kentucky Candy

2008-04-29T10:36:00.001+10:00

I received this lovely package from Jessica via swap bot, the other day and the kids went crazy with their begging.

ANZAC Biscuits

2008-04-29T10:35:00.001+10:00

It was ANZAC day Friday (26th April), a very important day for us in Oz.

ANZAC biscuit
noun:- a national biscuit of Australia, purportedly invented on the war fields of the First World War. The recipe can vary but the essential ingredients are rolled oats and golden syrup.

ANZAC Day
noun:- ANZAC day in Australia, April 25th, the anniversary of the ANZAC landing at Gallipoli in 1915, is the national day of remembrance for Australian Soldiers, Sailors, and Airmen, killed in wars overseas.

Ok I admit it . . . . . I'm flat

2008-04-15T11:30:00.000+10:00

I have fallen into one of those blogging slumps that many of us get into, you just don't feel like letting people out there, in. At the beginning of 2008 I made a resolution to say 'NO' more often and to look after 'Self and Family First', and I think that I have been getting a handle on that. But unfortunately it has meant that blogging has taken a backseat.

Alex started school at the beginning of the year and it is taking me a while to get used to being a full time school Mum, there is so much to learn. Alex who was so ready for school, hasn't looked back, and is beginning to develop school attitude, which if it wasn't so different to his normal easy going persona, it would be funny.

I did go to Perth and had a wonderful time, but got back and felt really flat, and flat is how I can explain how I have been feeling for a long time. My camera battery is also feeling flat, so pictures have be few and far between but to recap the last two months.

The Cake and Cupcakes have still been coming out of the kitchen but at a much more sedate pace than this time last year. I do have orders for 2009 but 2008 is scarily quite. Mind you I have been enjoying the stress free weekends. Lets hope the pace picks up a bit over Winter, and if it doesn't I am planning a series of display cakes, just for fun.

In my last post I mentioned that Transformers were taking over my kitchen, well they brought their All Spark, which is 'the power force that created the Transformers, or something' (definition provided by Alex!).

And when it is cut open, you get Classic Vanilla Pound Cake, torted with Honeycomb buttercream. Sounds good to me. More pictures can be found here.

Easter was full of chocolate, Mr. E. Bunny does a wonderful job at breaking our health eating plans, and is very helpful with putting kids and adults alike into sugar overload. I helped the teachers celebrate Easter by providing them with cupcakes on the last day of school.

The best banana & macadamia Cupcakes, topped with chocolate fudge frosting, styled with sugar paste bees, yellow sprinkles, royal icing flowers and edible glitter.

And for those who could not do without their morning coffee hit I provided deliciously lite coffee cupcakes, studded with crushed Macadamias, frosted with espresso buttercream, and styled with a chocolate egg and a dusting of espresso powder and edible glitter.

This year I have made a commitment to myself to make the majority of presents, so friends and family received vanilla and chocolate sugar biscuits as Easter gifts, instead of over priced store bought chocolate. Unfortunately I didn't get any good pictures, but these will give you a good idea. Sam was a great help with the decorating of the biscuits whilst Alex was at school.

Well I have to walk a friend kid to Kindy, I'll be back soon to tell you all about the Black and White Wedding Cake & Cupcakes that I was creating earlier in the year.

Away

2008-02-21T16:35:00.000+11:00

Ok so it's pretty obvious that I am somewhere else at the moment. I many not be technically away but I have been mentally away from my blog. My appologies to all, I am sure you can all relate. But on a good note, I am 3 1/2 hours away from jumping on a plane to Perth for a 4 day weekend to see my bestie girl, and I am hoping that will get me back in a good mind set and you will be all inundated with posts and inspiring cakes.

I have been busy, caking, dealing with Christmas, school holidays, Summer, A starting school for the first time, more cakes, lots of chocolate brownies, and Transformers taking over my kitchen and stealing cupcakes.

Young vs. Old - The Daring Bakers Tender Potato Bread Cookoff

2007-11-27T21:29:00.001+11:00

The Daring Bakers are at it again, and this time its savoury, includes yeast, really sticky dough and in my case helpers!

This month challenge of Tender Potato Bread was meet ed out to us by Tanna of My Kitchen in Half Cups, and many of us were jumping with joy and already smelling the baking bread in our ovens.

Tanna has taken the recipe for Tender Potato Bread from Home Baking: The Artful Mix of Flour & Tradition Around the World Jeffrey Alford and Naomi Duguid, and from my experience of the recipe it is a winner.

If we ever make bread, or actually if I even step into the kitchen with intent, both my kids want to help. Well this time was no different, except I had left completing this challenge down to the last minute, and really didn't want to deal with the extra mess that the kids can create. But I relented and promised them that they could make their own rolls. They picked their own Rosemary crushed their own pepper and salt, brushed their own oil, mind you they didn't clean up their own mess. And not surprisingly they did a wonderful job, I am actually more impressed with their efforts and creativity, as mine was a run of the mill, by the book focaccia, whilst they created gingerbread men and star shaped rolls which they baked perfectly and scoffed for dinner with their choice of cheese and olives.

When trialling a recipe I try to stick as close as possible to the original format so that I have a sound base to make adjustments from, the only choice i made was to use 12oz of potato but if you read the recipe at My Kitchen in Half Cups, you will see that you can use 8oz - 16oz. So I wasn't disappointed when the focaccia was soft, moreish and so so good. I highly recommend this recipe to all bakers and wanna bee bakers. Be aware that the dough is really soft and sticky, but don't be tempted to add too much flour to counteract this, just go with the flow.

As for the Young DB'ers vs me the Old DB'ers, place your votes. I will cast the first one and vote Young, but they have an excellent teacher.

I can't wait to see what is in store for December but you will all have to wait until almost next year, how crule.

Questions

2007-11-14T21:47:00.001+11:00

Does anyone have any questions about, cakes, cupcakes, cake deco supplies, tachniques and the community garden, that you might have asked in the past and I never got back to you? Or want to ask.

If you do please ask again in the comments on this post and I will get a Q & A post happening.

Hang in there

2007-11-14T21:30:00.000+11:00

Welcome back, I have been MIA for a while, still posting pictures on flickr but my zeal or mojo was non existant. Sorry, I have really dropped the ball. Its been a busy month, birthdays, engagements, more birthdays, gardening, chickens, need I say any more. Thank you for still checking up on me, and I will be around visiting some of your blogs soon.
I have also been trying to get on top of the weight gain that I have experienced over the last 12 months, little bit of depression, little bit of not loving myself, little bit of greediness . . . ok alot of greediness. I think most of us go through stages in their lives where they forget to care for themselves, but I am 3kg down and will let you know every now and then how it is going. But don't sweat, this is not going to turn into a weight loss blog, it is still going to be full of sugar and butter.
But to make up for it I have just completed two handfuls of posts for your viewing pleasure. And there is more to come over the next few days. And then we/I should be caught up and ready for the Christmas rush or baking, omg, its going to be busy.

Happy 3rd Birthday - Samantha

2007-11-14T21:05:00.001+11:00

My little girl turned 3, last month, and she requested a fairy, princess, butterfly party, with pink castle cake and cupcakes. I think I achieved her wish.

Classic Rich Chocolate Cake, torted with pink vanilla buttercream, modeled with pink white chocolate fondant. All decorations are made from fondant or modelling paste. The castle design & fairies are from Debbie Brown's book Enchanted Cakes for Children. I really had trouble with some unexpected humidity, the fondant was very very soft, so it didn't really work out as planned, but added CMC and became very patient. But the overall effect works and the birthday girl was very happy.

I am looking forward to remaking this cake, next time I will allow myself more time. I love the modern take on the style, it is really easy to get this one wrong, but I pulled it off . . . just.

Pretty Pink Coconut Cupcakes - Samantha's 3rd Birthday

2007-11-14T20:57:00.001+11:00

My little helper/ratbag/cupcake theif turned 3 on the 2th Oct, and guess what we had cupcakes, as well as the castle cake, we're just greedy.

Coconut Cupcakes frosted with Pink Vanilla Buttercream, styled with purple edible glitter, pink, yellow & white sprinkles and pink & white sugar butterflies.

Cupcakes baked by cupcaketastic, Cupcakes decorated by very close friends, cupcaketastic had to leave the room so she wouldn't take over! Thank you Abby, Christina & Zach, you did a great job.

And why is cupcaketastic talking about herself in the third person? Very strange.

Another Mater Cake

2007-11-14T20:55:00.001+11:00

Yes, another one, it is so popular.

Classic Rich Chocolate Cake, torted with vanilla buttercream and crushed violet crumble. Styled with more crushed violet crumble, and tv mix, topped with a remote control 'Mater'.

This one is for a lady leaving Australia to work overseas. Lucky her. Poor old Mater he is really getting a work out.

Mag Wheel Birthday Cake

2007-11-14T20:42:00.001+11:00

Classic rich chocolate cake, torted with Nutella buttercream, covered in chocolate fondant. All details made from fondant and the only non edible item is the candles.

I must say I loved how the tread on the tyre turned out.

And to go with the Mag we had 12 individually named classic chocolate cupcakes frosted with Nutella Buttercream, styled with fondant name discs, royal icing and chocolate racing cars, to give to the kids as thank you presents. The whole set of cupcakes and cake turned out wonderfully.

Bounty Cupcakes

2007-11-14T20:35:00.001+11:00

Light and lushious, coconut cupcake, topped with sinful dark chocolate ganache, simply sprinkled with shredded coconut. This one is definitely a keeper, and I got some killer photos as well.

My cupcake mojo might be back!

Peanut Butter Cheese Cake

2007-11-14T20:22:00.001+11:00

A Whimsical Bake House recipe, Peanut Butter & Chocolate Cheese Cake, rich, rich, fattening, but if you love peanut butter and chocolate and can't go past cheesecake this is a winner. Styled with a Ganache Galaxy in red & gold. Yum

Carrot Cakes - Basic & Stacked

2007-11-14T20:18:00.001+11:00

Just a basic Carrot Cake for our C4 group, my son calles it 'Mummy Craft', but really if the truth be told there is very little craft going on at the moment.

And then there is a stacked Carrot Cake, which has a total of 4 torts, a little too high but still impressive.

Seville Orange Cupcakes

2007-11-14T20:09:00.003+11:00

Once again a set of cupcakes for the community garden that I am co-ordinator for. These ones are for a session on how to 'Create an Energy Efficient Home'.

Seville Orange Marmalade & Dark Chocolate Cupcakes dusted expertly (by my special helper) with icing sugar.

We also had rounds of Zuchini & Bacon Frittata and Silverbeet & Feta Frittata topped with Tomato Relish and fresh chives. And mini vege pizzas.

I get questions about my time, and how do I get it all done, looking after 2 kids etc. Well I just shrug my shoulders and say that baking keeps me happy. But I have to confess that I DO have an assistant. Check her out!

Choc Peppermint Cake

2007-11-14T20:05:00.001+11:00

Chocolate Chip pound cake, torted with whipped cream and choc mint biscuits, covered in dark chocolate glaze and crushed peppermint crisp.

I so stuffed this cake up, I over baked it. And it was for the hubby. The idea needs some work, love the styling, but the crazy angle does not work. And to top it all off, bad photography, I should be shot.

My brother got down on one knee, yippee!

2007-11-07T16:03:00.000+11:00

Congratulations on your Engagement

Bryce & Tania

This is the bestest cheesiest photo I could find, stole it from their Ceroc (dancing) Club's website. Talk about smiling for the camera.

Introducing Plenty & Valley

2007-10-30T13:44:00.001+11:00

These are the two ladies who work so hard at giving me eggs at the moment. Their names are Plenty and Valley, and they live at our local community garden.

They are laying very well at the moment, and will be joined in the next couple of months by 5 chicks hatched at my son's pre-school, they are currently stinking up my laundry, teasing my cat and confusing Creme & Puff. But they are so cute!

To Bostini or Not to Bostini

2007-10-29T21:55:00.001+11:00

Where has this month gone? Is anyone feeling the down hill slide to Christmas, oops sorry I mentioned the C word. But I am getting off track, you are here to read about this months Daring Bakers Challenge.

Well for me it was to definitely Bostini, I have many eggs at my disposal from my hard working and ever pooping hens and I love custard.

What is a Bostini, well its full name is the Bostini Cream Pie, the smaller but by no means less powerful than the more commonly know Bostini Cream Pie. Basically it consists of a Orange Chiffon Cake, on a layer of cholesterol enhancing vanilla custard, smothered in chocolate glaze. And this challenge has been handed to us on a plate by non other than Mary who's Blog Alpineberry is where you will find the recipe for this delicious dessert, among other tasty visual treats.

The whole process for me went like clockwork, as I am familiar with the three major process required, i.e. chiffon cake - requires folding of egg whites into a stiffer batter, custard - making sure it doesn't curdle and some double boiler work with the chocolate glaze.

Really deciding how I was going to present them was the hardest part, I have a set of 4 vintage blush pink cocktail glasses which I used (didn't let the kids touch) and a dash of my ever present edible glitter created a very up market dessert.

But what did it taste like, well it didn't blow my socks off, but my testers thought it was great. The chiffon cake was light in texture and flavour, as it should be. The custard was rich and moreish, but it was custard. And the chocolate glaze was chocolaty. But put all these together and you get what is really a great please everyone dessert, which can be made ahead of time, and it looks like you have slaved for hours.

So I can chalk another completed Daring Bakers Challenge, wonder what will be thrown our way next month. Oh, and did I mention its getting close to Christmas.

crème & puff (bouffée)

2007-10-09T09:40:00.001+10:00

My two excuses/distractions for staying away from the kitchen and the computer this month, aside from trying to loose some kilos. School holiday's are over and we only have a 10 week term so it's going to be really busy around here, especially with the many birthdays and the lead up to Christmas. And then next year my oldest starts big boy school, we are all so excited.

My new 12 week old Faverolle Chickens. Faverolle a French Heritage Breed originated in the mid 1800's. They they will lay the most deliciously fresh eggs for me to use in my masterpieces. This picture is not the best but they were so excited about being let out.

So, I am back in the kitchen as of 1400hrs today and will be baking solidly for the next 7 days. So there will be lots for you to look at soon. Wish me luck.

Ready to Rise - DB September Challenge

2007-10-01T08:05:00.001+10:00

In August I got up enough courage to join the Daring Bakers and luckily they accepted me into their brave and wonderful ranks. Therefore I solemnly promise to extend my baking a try new techniques and boldly take my kitchen to places its never been before, and blog about my experiences. No I have to decide which colour logo to use, pink, blue or orange. Decisions, decisions. I think I'll use the pink one this month as it is Pinktober to support Breast Cancer

September has been a busy month, due to birthday's but as soon as I heard that this months challenge was Cinnamon Buns and Sticky Buns chosen by Marce from Pip in the City, I knew that I would be making them for my hubby's birthday, as aside from being addicted to cake and cupcakes, he is also up for a bit of bun (well to tell the truth he eats anything baked).

Well it turned out to be a huge weekend, with much BBQing and singing on his new PlayStation and not to mention the sampling of cake and champagne, so the prospect of waking up on Sunday to bake was not that appealing, but I was organised with all the ingredients ready to do in the pantry, so it all went really well. Especially since waiting for dough to rise allows time for catnaps. Also I am glad about this months challenge as it was easy on the wallet, no copious amounts of chocolate or out of season products to purchase, and for this I was very thankful due to purchases of said champagne and PlayStation.

So how did it go?, you may ask . . .

Well the dough was soft and light, smelling slightly of lemons, so therapeutic after all that champagne and it came together perfectly, with no need to curse at sticky fingers and pry it off of my bench. So it was kneaded for the requisite time and popped into the oiled bowl, covered in plastic and left in the warm sunshine to rise.

As you can see I managed to take photo of this stage, made the fillings and then I went off for a nap. 2 hours later woke up and punched down the dough before I remembered to take a photo. Bugger. So I rolled out the dough, decided to make the smaller buns, and made a half batch of each. Turned on the oven, and put the covered buns out for another prove, remembered to take photo. Then tripped off to bed again.

The oven buzzer went, I shot up, stumbled into the kitchen and saw the kids watching the buns rise, screamed in terror that they were going to touch my babies (the buns not the kids), checked the oven temp and popped the Sticky Buns in first, with a tray underneath in case the caramel overflowed. Then realised I forgot to take a photo, double Bugger.

Paced around, pretending to clean up whilst I waited for the beauties to bake and was very nervous about burnt toffee/caramel on the bottom of my oven, but not to worry, they can out perfectly. Then I popped the Cinnamon Buns in and let them bake.

Flipped the Sticky Buns, tried not to make a mess, dragged the Cinnamon Buns out and let them cool, OMG they smelt so good. By this stage the family were hanging around like bade smells. Don't blame them really. Whipped up a half batch of the icing, drizzled, let it set. Then remembered to take photos. Yay.

The verdict, the overall texture of the bun, as light and not chewy, almost melt in the mouth, would have been very happy if I had purchased them.

Me, I loved the Cinnamon Buns, not too sweet, lightly scented and flavoured with lemon, the cinnamon tempting me to take another bite, I am in love with this recipe. As for the Sticky Buns, they were good too, but too sweet, I omitted the nuts as we have allergies in the family and maybe this adds another dimension to them, but its the Cinnamon Buns for me all the way.

Hubby, falls in love with me time and time again, but I think he is in love with the Cinnamon Buns, couldn't really get an answer out of him as his mouth was constantly full, of, you guessed it, Buns.

Took some round to a NZ family and they loved the Sticky Buns, and I was asked over again, especially if I brought Buns. Its nice to be wanted.

So that is my first Daring Bakers Challenge completed. Thank you to all the Daring Baker for being so welcoming to the newbies, and I hope I am doing the group proud.

I wonder how well these would translate into cupcakes . . . . .

Coconut Cupcakes

2007-09-21T10:31:00.001+10:00

Ok, I think I have made you wait long enough, sorry it has taken me longer than expected.

These recipes are based on Coconut Marshmallow Clouds from The Crabapple Bakery Cookbook, the cupcake batter smells and tastes absolutely scrummy, and the house smells like you are living on a coconut palm covered pacific island.

Coconut Cakes

makes 24, keeps 3 days, freezes 2 months

3/4 cups shredded coconut

2 1/3 cups plain flour

1/4 teaspoon salt

2 teaspoons baking powder

3 eggs

3 egg whites, extra

200g softened unsalted butter

1 3/4 castor sugar

1 tablespoon vanilla extract

1 cup coconut milk (I used coconut cream)

Preheat oven to 170oC. Line two 12-hole muffin tins with cupcake papers.

Cupcaketastic tip: litely grease the top of your tin, it will make it easier to get cupcakes out if you have overfilled the papers.

Using an electric food processor, process the coconut until very fine - about 3 to 4 minutes. Add coconut to a bowl with sifted flour, salt and baking powder. Mix until evenly combined.

In a separate bowl combine eggs and egg whites. Do not beat.

In another bowl, cream butter and sugar until mixture is light and fluffy and the sugar has almost dissolved.

Add the eggs a quarter at a time, beating for 1 minute after each addition or until mixture is light and fluffy. Add the vanilla extract and beat until combined.

Add a third of the flour mixture and beat a low speed until combined. Add a third of the coconut milk and beat a low speed until combined. Repeat until all of the flour and coconut is added, do not over beat as this will toughen the mixture.

Spoon mixture into cupcake papers, filling each about 3/4 full. Bake for 18 minutes or until a fine skewer inserted comes out clean. Remove cupcakes from the trays immediately and cool on a wire rack for 30 minutes before frosting.

Marshmallow Frosting

Makes enough frosting for 24 cupcakes, Does not keep, use immediately

3 egg whites

480g white sugar

3 teaspoons light corn syrup

1/4 teaspoon cream of tartar

150ml water

3/4 teaspoon vanilla extract

Food colouring

In a metal bowl combine the egg whites, sugar, corn syrup, cream of tartar and water. Place bowl over a saucepan of simmering water (making sure the bottom of the bowl does not touch the water) and beat continuously with a hand-held electric mixer until the mixture is light and fluffy and forms soft peaks. Take the bowl off the heat and add the vanilla and a few drops of desired food colouring. Whisk the mixture until it forms stiff peaks.

This is word for word from the book, I actually find this not enough information for novice bakers experiencing marshmallow frosting for the first time. Having made marshmallow frostings before I was concerned that there is no advised temp to reach, normally beating for 12 minutes is the go or reaching a Temp of 160oF on a candy thermometer. But i made the frosting as instructed above to see the result. It never came to stiff peak, but it was firm enough to pipe and hold its shape. It remained very soft, had a lovely shine, but didn't form a crust (as far as I know). It maybe the addition of the corn syrup that assists in the shine.

I'd like to hear about how you all went with this recipe.

Happy Birthday Gala Darling

2007-09-13T08:47:00.001+10:00

I bravely offered to make the most fabbo Gala Darling writer and blogger of Icing glittery cupcakes for her birthday (today) as she too is from Melbourne, and deserves to be spoilt. She accepted so we arranged a safe handover place with her and completed the transaction yesterday, kids in tow. Believe me she is gorgeous - pink hair, I love NY T, tall, stunning, she stops traffic.

So I came up with light and tasty coconut cupcakes, topped with super soft marshmallow in blue, pink or purple, styled with stars or hearts and metallic sugar balls. I didn't sample these but the batter was scrummy and the marshmallow frosting is super soft and sweet but doesn't hit you straight away. So I have to wait to find out what she thought.

If you get a chance check out her site Icing and you will be forever addicted to her outlook on life.

Light and tasty coconut cupcakes, topped with super soft marshmallow in blue, pink or purple, styled with stars or hearts and metallic sugar balls.

Happy Birthday Gala Darling

Gala Cupcakes

2007-09-12T19:16:00.000+10:00

Greetings new visitors from the most fabulous Gala Darling's Blog, if you are wanting to see her cuppies you'll have to wait until tomorrow as I told her I wouldn't unveil them until then. Sweet Dreams and see you tomorrow.

Happy Birthday to Me

2007-09-12T19:15:00.001+10:00

The close family came over and we stuffed ourselves on homemade Greek Lamb, Salad, Breads, Tzatziki and Hamouli, served with a glass or two of Domaine Chandon, what more could I ask for?

Followed by the Birthday Cake made by my Mum, a deliciously moist Flourless Orange Cake, served with a segmented oranges and pink grapefruit, oh so sinful King Island Vanilla Yogurt and dusted with icing sugar, and no glitter, food colouring or buttercream to be seen anywhere.

Thanks Mum

Spring Swirl Cupcakes

2007-09-12T19:13:00.001+10:00

Another creation from this weekend, a small celebration of Spring. It was lovely over the weekend but now we have been plunged into winter again, and I have resorted to turning the heater on!

Orange Zest Cupcakes, moisted with orange and rum sugar syrup, topped with a swirl of cream cheese frosting, baby lemon glitter and pink balls.

Mini Chocolate Ganache Tarts

2007-09-12T19:04:00.001+10:00

A light and flaky Sour cream pastry, with sinfully rich dark chocolate ganache, so simple so good.

Recipe is from 'The Cook & the Chef' a favourite TV program of mine, you can tell the presenters (both well renown foodies) really love the produce that they are dealing with.

Marzipan Roses

2007-09-05T18:04:00.001+10:00

Three little somethings for your pleasure. Tiny marzipan roses, each of them smaller than an Australian 5 cent piece in diameter, dusted with red edible glitter, just practicing making roses, the Peggy Porschen way. I always thought that I could make a decent rose, but to get them looking like a perfect florists rose is tricky. More practice is required.

You can expect more roses from now on, working up to a rose tower cake, in about 10 years when I have got them perfect!

Don't hold your collective breaths.

Rubarb & White Chocolate Cupcakes

2007-09-03T22:27:00.001+10:00

The community garden that I am co-ordinator of was having a 'Create a Sustainable Garden' session which was catered for and I thought that i'd create a cupcake for the event.

Rubarb is everywhere in our gardens at the moment and a couple of weeks ago i'd picked tonnes of the stuff, stewed it down with sweet eating apples and brown sugar. So I thought that it would be very appt to use them in a cupcake. I adjusted a Raspberry & White Chocolate recipe and ....

Vola - Rubard & White Chocolate Cupcakes dusted with Pure Icing sugar.

This one is up on my most favourite list, perfect for picnics as there is no frosting to melt or get everywhere.

Rubarb & White Chocolate Cupcakes

(adjusted from White Chocolate & Strawberry Cupcakes by Fergal Connolly)

225g unsalted butter, softened

225g caster sugar

225g self raising flour

1 tsp baking powder

4 eggs

100g white chocolate chips

1 - 1 1/2 cups stewed rubarb, cooled

Icing sugar for dusting.

Preheat oven to 175oC.
Place 18 paper baking cases in muffin tins.
Combine the butter, sugar, flour, baking powder and eggs in a medium bowl.
Beat with an electric whisk until light and creamy, about 2 - 3 minutes.
Stir in chocolate chips.
Fold in rubard leaving large streaks through batter.
Spoon batter into the cases.
Bake for 20 minutes, check with skewer.
Remove tins from oven and cool for 5 minutes, before turning out.
Dust with icing sugar when cool.

Black and White 30th Hi Tops

2007-09-03T22:14:00.001+10:00

A darling close friend of mine was turning 30, people were coming from all ends of Australia to celebrate, she was having a Black and White Gathering. Perfect for an idea that had been swimming around in my head for awhile now.
Hi Top Cupcakes with either Almond or Peppermint Meringue, dipped in either white or dark chocolate, I left the meringue white this time, so to fit with the colour scheme. Styled with a dusting of white edible glitter, a corresponding handmade fondant flower and leaves on each, with piped swirls in corresponding chocolate.

HAPPY 30th BIRTHDAY SHELL

Very labour intensive but the effect is stunning, my chocolate piping could have been tidier but I am my worst critic. I was going to display them on a custom designed stand, but felt the simplicity of the Donna Hay stand set would do nicely.

These darling little cupcakes would be perfect for a contemporary wedding in the Black and White Theme using them as something scrummy to have with coffee. As usual with cake and cupcakes, the possibilities are endless.

Chocolate Fudge Cupcakes

2007-09-03T21:35:00.001+10:00

Classic Chocolate Cupcakes topped with oh so yummy Dark Chocolate Fudge Frosting or Orange & White Chocolate Fudge Frosting.

Styled wtih edible glitter and coloured metalic balls.

Volcano Ice Cream Cake

2007-09-03T21:34:00.001+10:00

Cadbury Choc Chip Icecream, smothered in Ice Magic. With a dusting of edible red glitter and the finish was red jelly to resemble lava. Simple, simple but tasty and no egg!!

HAPPY 2nd BIRTHDAY NICOLAS

Holy Cow, Batman!

2007-09-03T21:33:00.001+10:00

Scummy chocolate cake torted with yellow vanilla buttercream and crushed Violet Crumble, styled with yellow vanilla buttercream and Black Chocolate Fondant Batman logo, edged with dark grey chocolate fondant dusted with silver.

It was such a fun cake to create, I had assistence from my hubby who is more up to speed on the ins and outs of Batman, he hovered most helpfully, created and sculpted the boarder and even got out the playdoh to help with the bat!

HAPPY 6th BIRTHDAY GEORGE

Carrot Cake Cupcakes

2007-08-22T19:42:00.001+10:00

I love carrot cake, its sweet and morish, and makes a change from chocolate. This concoction is just my favourite carrot cake recipe which I have broken down into the cupcake liners, simple, easy, classic. What makes them even better is creamed cheese frosting. The perfect balance of cheese, sugar, butter and loads of vanilla and just a dash of cream to cut through the sweetness and to help get that perfect piping consistency. A sifting of cinamon and a sprinkle of raw sugar and I am in heaven.

Mini Rose Cupcakes - Mary Kay

2007-08-22T19:33:00.003+10:00

Mini Chocolate Cupcakes, styled with Pink Buttercream Rose and dusted with glitter. They are so simple and stylish, I don't know why I don't pipe roses more often. These I have to admitt were a bit rushed, due to a huge baking weekend (Starry Castle, Star Wedding Cupcakes aswell as a Mater Cake).

I find this picture very restful, it seams to reach into the distance. And yes, you may have seen these before, its a repeat order.

Mater Cake

2007-08-22T19:33:00.001+10:00

Chocolate cake torted with raspberry jam, yellow vanilla buttercream and chocolate sultanas. Styled with yellow vanilla buttercream, crushed Maltessers, Violet Crumble and Choc Sultanas. Birthday boy's own Mater.

And yes, many of you have seen this cake before, the Birthday boy wanted a mater cake and his Mum thought that this would be perfect.

Star Wedding Cupcake Tower

2007-08-22T19:32:00.001+10:00

Don't you just love being recommended by a close friend to a bride, the joy of creating the perfect cake for they're special day is a wonderful feeling. This bride knew exactly what she wanted, gold cupcakes with white/ivory and stars, and a top cake with gold shooting stars. She did have a picture but in silver, which made my job alot easier.

Having tested a number of white mud cake recipes I have come across this deliciously moist White Chocolate Mud Cupcake, which I topped with a layer of vanilla Italian Buttercream, and styled with a white chocolate fondant disc and gold luster & glitter dusted star. Topper cake is the same as the cupcakes.

Never really being a fan of the White Chocolate Mud Cake I am please to say that this is one is fabulous, you can really taste the white chocolate, and the texture is not overly dense. Thanks to minhneme of ecupcake for the recipe. If you have time check out her blog and you will be blown over by her flavour combinations, I wish she lived around the corner from me so I could be one of her testers.

Starry Castle

2007-08-22T19:29:00.001+10:00

Greatly inspired by Debbie Brown's Starry Castle book entitled Magical Cakes. But what the birthday girl wants the birthday girl gets. My little one was very upset when she found out that it wasn't for her! The inside is Rice Crispy Treats (so easy to work with, omg) made with Raspberry Marshmallows (birthday girl isn't a big fan of cake), covered in buttercream and then styled with white fondant. Clouds and Princess made from Flower Modelling Paste.

Glitter, I wouldn't eat it when it is so thick, not that it would hurt me. But lightly sprinkled is ok by me. I just love the effect it gives. I am very please with how well this cake turned out, so much so that I would like to try again but with cake dummies so that I can keep it on display.

My First Batches of French Macarons

2007-08-22T19:19:00.001+10:00

French Chocolate Macarons. This is the first time I tried them. They taste devine, now I know what everyone is raving about, but they don't look right. I have foot but they are too high, no shine and not smooth.

These ones used Cadbury's Unsweetend Cocoa.

Does anyone have any ideas, I banged the tray and let them sit. I have read that chocolate Macarons are the hardest to get right!
And is anyone willing to give up a favourite hazelnut based recipe? or a basic one that I can tamper with. Please pretty please.

They are so easy to make, but so hard to get perfect. This is the second time I tried them. They still taste devine but they still don't look right. I have foot but they are too high, no shine and not smooth.

These ones used a Homebrand unsweetend Cocoa, which gave a very dark chocolate colour, interesting to think about what colourings they add to the cocoa.

For both recipes I used David Lebovitzs' recipe which I was pleased to find, his site is so tasty, I wish I was living in France, and mine look very similar to his macarons so maybe I shouldn't be too hard on myself.

Note: I have since made them again, and they still came out very similar to above, people raved about them, queried the process, blah blah blah, but for me they still did not come up to scratch. I will keep trying!!! I promise.

None too Shabby Hen's Night Cupcakes

2007-08-10T16:39:00.001+10:00

The perfect cupcake to end a delicious meal, celebrating a brides Hen's Night. Unmentionable decorations were suggested but I went with delicate and pretty, it also gave me an excuse to make some overly feminine cupcakes for a change. A delicious cupcake, very light and moist, topped with Vanilla Italian Buttercream, styled with handmade pink roses, green balls and green & gold glitter.

The chocolate cupcake recipe is from Chockylit, who created this super light mud cake, it literally melts in your mouth. Some type of mousse like topping would have been ideal if they didn't have to be transported.

Ready to Disco

2007-08-07T15:54:00.001+10:00

There is just about nothing I like more than cupcakes, except dressing up. So when we heard that the theme of the Birthday was 70's Disco we hit the thrift shops with a vengence.

Me : Dress - a Betty Beale Original made in Sydney, Australia. Silver Lurex with green, purple and dark blue flowers. Thrifted for $12.00. Shoes - brand new, love them, bargain only $8.00.

Stud : New headband, thrifted shirt $5.00, light denim jacket (stud's fathers - I knew that there was a reason we were hanging onto it). Shorts - Ambassador, styled for today, they were also thrifted and they still had their original tags, never worn, $5.00. New AFL socks. Shoes - KT26's new this year bought for rehab purposes.

His legs go on forever! Would we have got into a real disco? What do you think?

Disco Ball Cake & Cupcakes

2007-08-07T15:53:00.001+10:00

What type of cake do you have to celebrate a 30th Birthday when the theme is 70's Disco? Why a Disco Ball Cake of course!

Chocolate & Rum Disco Cake Ball, styled with royal icing and individual tiles of silver fondant encrusted with edible glitter. Displayed on custom made cupcake stand.

Orange & Rum cupcakes frosted with lushious chocolate fudge icing, styled with orange sprinkles and gold glitter.

Chocolate cupcakes frosted with sherbet sweet white chocolate orange fudge icing, styled with grated chocolate and gold glitter.

Kalhua & White chocolate cupcakes frosted with Kalhua buttercream, styled with freshly ground coffee and gold glitter.

Never Bake on Friday 13th

2007-08-07T15:50:00.005+10:00

Cake Flour vs. Plain Flour

Last month Cake Flour hit the supermarkets in Australia, many Australian bakers are over the moon about this and I had to give it a try. But Both cupcakes tasted to me like sawdust, but the Blue was coaser in texture, whilst the Purple was very dense.

They were baked on Friday the 13th. Mental note 'Never bake on Friday the 13th'. I blame the day. Will try again when I get time.

Blue cupcake - Cake Flour Purple cupcake - Plain Flour

What are your experiences with different types of flour?

Hi Tops and New Stands

2007-08-07T15:49:00.001+10:00

There is nothing like getting new toys especially new stands, these ones are Donna Hay Cake Stands, two weeks later the Cake Stand Fairy (my Mum) delievered the largest one. I am feeling that I need to so a set of English Garden styled Mini Cupcakes to completely cover the stands, Spring is on its way lets see how we go.

After I had finished playing with the Mini Hi Tops I packed 50 of them up for a friend who was planning on munching on them all weekend. Hope she had a tasty time.

Spooky Tower

2007-08-07T15:47:00.001+10:00

This cake is based on one designed by Debbie Brown, and was made from scratch with a small amount of guidance from me by an 11 year old boy. He was really please with his efforts.

When we lit the candles the ghost on top's eyes started to melt and bubble (ie molten sugar) and had the kids in histerics.

Admittedly it was not a cake that I would have been happy with, but I had to remember that he was only 11.

Ginger Galaxy Cupcakes

2007-08-07T15:45:00.001+10:00

Another take on my Galaxy Ganach Cupcakes, this time a scumptous ginger, lemon and creamed cheese pound cupcake topped with oh so dark chocolate ganache and styled with gold and silver balls and sprinkled with gold and red glitter, stunning.

Vanilla Cupcakes

2007-06-27T12:42:00.001+10:00

I bought myself the new Crabapple Cupcake Bakery Cookbook by Jennifer Graham, and followed their Vanilla Cupcake with Vanilla Buttercream recipe to the letter. The result is a moist but on the coarse side, crumbed, cupcake (which tastes better on the second day) and a super sweet icing, which sets with a crust. For me the icing is nothing to rave about, especially as the icing is far too sweet in its plain state. I will try it again though but in a citrus or other flavour which will cut through the sugar. As the icing sets hard and it good for transporting it might be a good one for long transportation.
The decoration is their signature swirl, which they give instructions on how to do, and its fairly easy to follow, the swirl does take practice.Crabapple Bakery usually put sugar piped daisys and sprinkles on top. But you know me and my silver ball and glitter addiction.

I have the utmost respect for Jennifer and her family, they as far as I know have been a leader in Melbourne with regards to cupcakes, starting off with the markets, then working their way to a shop at the Parhan Markets and then opening a factory/bakery in Ferntree Gully.

Over the coming weeks I will be trialing more of their recipes and seeing what makes them so special.

Tagged

2007-06-27T12:17:00.000+10:00

Eek, quick off the top of my head ...... big breath - go.

1. I talk to worms, and sniff compost. The thing I love down most after baking is getting my fingernails dirty in the garden. Enough said.
2. I see cupcake & cake designs everywhere. That might be obvious.
3. I was so scared the first time I saw Gremlins, that I walked out.
4. I procrastinate.
5. I love period dramas and historical movies.
6. I am addicted to listening to Audio Tapes and have been since I was 16.
7. I am secretly fascinated by celebrities and their lives (shh. don't tell anyone).

And now I tag . . . . Acaligirl who was one of my first readers, Frosted Garden, and Milk & Cookies cause I love the casual way she writes and her photos make me want to eat.

Tagged

2007-06-20T14:09:00.001+10:00

Oh dear, I have just realised that Minh has tagged me, bugger. Now I have to think deeply about who I am and what makes me tick. It could take a while. Back soon.

Where have all the cupcakes gone?

2007-06-20T13:27:00.000+10:00

Good question, but I have been busy trawling some of my favourite sites and trying some of the recipes that caught my fancy. But strangely I have been so busy baking and testing and tasting that I didn't take any photos, not one.

For ages now I am been fascinated by the S'mores Cupcakes which have been doing the rounds. Basic wheaten biscuits, baked through tasty cupcake batter, topped with chocolate and marshmallows (homemade if you have time or bought if you don't). Every one's interpretation is slightly different. I eventually got down to it last week and used the wonderful Chockylits recipe, adjusting the butter content as she suggests and forgoing the marshmallow whip as its nowhere to be found in Oz (well when I say nowhere its not in the normal supermarkets), and piked on the homemade marshmallows, when I found that I didn't have any gelatin in the cupboard (could have sworn I did though?) and I couldn't even beg, steal or borrow any from the neighbours. But being winter we always have marshmallows in our cupboard for hot chockys.

The cupcakes themselves were scrummy, I loved the gritty texture, lightly flavoured but so moreish and not too sweet, it was all I could do to not eat all the centres I hollowed out. Popped a marshmallow into said hollowed centres and put them back into the oven to melt. Then topped them with the chocolate and another marshmallow. Unfortunately I don't have a torch so they didn't have that lovely caramelised layer of burnt marshmallow, but they were oh so yum. I do suggest that you let them come to room temp if you have had them in the fridge, they're favour seems to disappear when they are chilled.

White chocolate cupcakes, topped with Vanilla Italian Buttercream, a lovely bride has requested a tower of these beauties for her wedding and I am happy to oblige. I quickly tested two very different recipes on some friends recently, and am please to say I have found a great recipe, details of which I will share at a later date.

Donuts, seriously obsessed by Donuts and it didn't help when I saw Milk & Cookies' recipe and wonderful pictures of Baked Donuts, I was sure it could be done but just needed the inspiration. And like many I hate deep frying but baking . . . no problem. It is o'so easy, but then again I love baking with yeast, and I loved the reaction of my family, they couldn't believe what was in front of them. The recipe makes 30 decent sized donuts (I didn't have a donut cutter so had to improvise with some cutters which didn't make pretty donuts - but who cares), we scoffed the lot. Very naughty.

That same day, since I was kneading and rising already I decided to give not martha's calzones a run for their money. I have made calzones before, but not for a while, and the way she detailed the recipe and her warm pictures made my mouth water. I used her dough recipe and her cheese filling recipe but used fresh silverbeet from our community garden and a chorizo sausage, onion and garlic mix to fill the puppies. Mind you we really weren't too hungry after all those donuts, so some of the calzones made it into our lunch boxes the next day. I found that they reheated perfectly. Oh so tasty, oh so easy.

That's enought for now.

Pretty Pinks

2007-06-20T13:18:00.001+10:00

Image for yourselves a huge (12") classic chocolate cake, filled with (3 layers) oreo cream, sealed with Vanilla Italian Buttercream. Covered in chocolate fondant and studded with pretty pink daisies and a touch of glitter.

Yes I admitt that the cake was a tad on the large size for 35 people, but it meant that it lasted all weekend.

So Many Photos of Hi-Top Cupcakes - Minis

2007-06-08T13:51:00.001+10:00

But so I don't bore you I've just chosen 3. These and I should say many of these were created for my brother 'snot-face's' birthday last weekend.

All his guests has to arrive as something starting with the letter 'B', I contemplated going as a baker but it was really not a good look, so I decided on 'Black & Bling', (Bling was from the Bling cake in May as it is not normal to have so much), hubby went as a 'Beggar' as he is still using a crutch and is currently wearing KT-26's under doctors orders. A ripped shirt, pair of old jeans, fingerless gloves, dark dirty makeup and doggy beanie completed his look. Doesn't help that he hasn't cut his hair in months, in preparation for a 70's Party next month. He so looked the part.

But back to the cupcakes, if you want the secrets on how to create this little beauties I have already posted about their cousins here.

Honestly, what do you think of my photos? Do you think I should invest in a light box type thing or do you like the alla natural light and not too fussy settings that I use. Speaking of liking photos La Tarine Gourmand is hosting June's Does My Blog Look Good in This? do any of my photo's in my May posts qualify? Should I enter and if so which one, I can't choose.

It ended up being a really busy weekend, I had a date with some fellow Australian bloggers Minh of ecupcake and Melissa of Inquisitrix.

They are both such interesting ladies, Minh creates the most delicious cupcake recipes, spending a lot of her time on flavour and recipe development, that I tend not to do, and she think runs out of time to do the pretty stuff that I am obsessed with. If only we lived in the same city. Oh the possibilities. Melissa is Minh's great friend by marriage (she stole Minh off of her husband) and she has a wicked sense of humor and from what I hear a really bad oven.

Better get back to work, ie washing dishes, vacuuming, washing etc.

TMNT Cake

2007-05-29T11:52:00.001+10:00

TMNT Cake
Originally uploaded by cupcaketastic.

I can't believe TMNT's are still around and still adored by kids. Especially this 7 year old, he knew exactly what he wanted, right down to the green slime inside. What fun!

Chocolate Buttercake, filled with Oreo Biscuit Filling and Green Slime. Styled with Basic Green & Yellow Buttercream and White Chocolate Fondant sewer lid & TMNT. Child's own Turtle figures.

Pinwheel Cake

2007-05-28T15:32:00.001+10:00

Pinwheel Cake
Originally uploaded by cupcaketastic.

Not all my baking works out. This cake looks elegant and simply delicious, and the first mouthful was full of promise. But oh the disappointment.

Basically its a light chocolate cake, very dense and packed with sugar, and melted chocolate swirled through the raw batter. Looked & smelt lovely in the oven, but alas it sunk when it was brought out.

The filling is a chocolate butter cream, your basic butter, icing sugar, vanilla and melted chocolate, but too sweet not chocolaty enough.

I felt that there was no depth of flavour, being too sweet and sickly, and I could really taste the butter. I love the styling that I did, very simple and classic, but its all show and no substance.

Maple Syrup Cupcakes

2007-05-19T13:54:00.003+10:00

Do I realise that it is almost Winter? Well I do now, it is only a couple of weeks away and my favourite season - Autumn has just about passed me by. I need a cupcake warm, tasty not too sweet, and I wan to try a new recipe so I tried the Maple Syrup Cupcake. Delicious cupcakes based on the most scrumptious 'Camp' Maple Syrup. These cupcakes despite the 2 cups of maple syrup in the recipe are not overly sweet and are perfect with a cup of coffee or a strong tea.

Quite a dense cupcake, topped with cooked maple marshmallow frosting, sprinkled with brown sugar. The original recipe 'Maple Walnut Delights' in Cupcakes Galore by Gail Wagman. To which the only change I made is the removal of the walnuts, not my favourite.

Maple (Walnut) Cupcakes

2 1/2 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoons salt

1/2 cup/1 stick unsalted butter, at room temp

1/2 cups brown sugar

2 eggs

1 cup maple syrup

1/2 cup milk

1/2 cup chopped walnuts (optional)

Preheat oven to 350oC.

Mix flour, baking powder, and salt together and set aside.

In the large bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Alternatively add dry ingredients and syrup and milk, blending well after each addition. (Fold in walnuts).

Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 25 - 30 minutes or until a tested into the center comes out clean. Remove from oven and cool.

Maple Meringue Icing

2 egg whites

Pinch of salt

1 cup maple syrup

1 teaspoon vanilla extract

1/2 cup chopped walnuts (for decoration)

some extra brown sugar for sprinkling

To make icing: beat egg whites with a pinch of salt until peaks start to form. Set aside.

Boil maple syrup until if forms a soft ball when dropped into a glass of water (about 234oF on a candy thermometer). The time will depend on the maple syrup you are using but should be about 5 - 10 minutes. Remove from heat immediately. Slowly pour the hot syrup into the egg whites, beating constantly. The hot syrup actually cooks the egg whites. Add vanilla and continue beating until mixture is stiff and stands in soft peaks.

Ice the cooled cupcakes, forming peaks with the back of a spoon or a fork (I piped mine in swirls). Sprinkle with crushed walnuts or brown sugar before the icing hardens. It will harden on the outside and remain soft and creamy inside.

Note:

Make sure your oven temp is correct otherwise the cupcakes can dry out.

The recipe says you'll make about 18 cupcakes but I got 24.

Mother's Day Morning Tea Cupcakes

2007-05-19T13:53:00.001+10:00

A belated Happy Mothers Day please feel free to sit back, enjoy a cuppa and a Classic Dark Chocolate Cupcake, frosted with Classic Chocolate Buttercream, styled with a pink fondant star and edible glitter. Or for those of you who are trying to cut back a Classic Dark Chocolate Cupcake, styled with a fondant daisy and pink dangrees.

Happy Mothers Day

"This is yours mum, but where's mine, I'm hungry

and why are you taking a photo - again"

The NO FLOUR Cupcake

2007-05-07T10:14:00.001+10:00

The NO FLOUR Cupcake
Originally uploaded by cupcaketastic.

Question - What do you make when you want to make some cupcakes but have no flour?
Answer - Cheese Cake Cupcakes

These were suprisingly easy to make and came out really well. The only difference is that I used homemade Apricot Jam which upon reflection was made with a minimal sugar and therefore the topping/glaze did not set as firmly as hoped. But it is such a good Apricot Jam.

I took these to our C4 get together - (Craft, Coffee, Chat, Club - oh how cute) the last C could also stand for Cupcake or Cookie depending on how much I feel like baking. Its luckly that I got these ones out of the house quickly as cheese cake is so fattening, yum.

As for the recipe it is another one from the Australian Women's Weekly 'cupcakes' book. The basics are as follows:

Base - crushed biscuits with melted butter, set in the fridge.

Filling - mixture of creamed cheese, caster sugar, eggs and vanilla.

Baked for 25 minutes in a Slow oven.

Topping - homemade apricot jam with a little rum, coolled slightly and poured onto coolled cakes.

I think that many of you out there have your favourite baked cheesecake recipe, and I think its the baking time is all that will need to be adjusted. You could add your favourite citrus zest to the filling to give it more depth, top them with berries and glaze. Then there is always the non-fruit type cheesecakes, coffee, peanut butter, chocolate, & mint etc. Its just the convenience and portion control of the cupcake that makes them ideal.

What's your favourite cheesecake?

Mother's day is fast approaching, and it'll be cupcake mania here, I just have to decide which ones I am going to make.

Where have I been?

2007-05-03T10:48:00.001+10:00

Sorry about the lack of cupcakes and cakes, since Easter I have been in SA on a holiday with the kids and family. Just wonderful to get away from the oven and dishes. It was all about beach, sun, riding bikes, fishing, family, wine tasting, breakfast and dinner on the beach and just taking it easy. Mind you I did bake a celebration cake whilst we were away (see previous post), I seriously can't help myself. And I am suffering from drastic cupcake withdrawal, so I have just baked a batch of cheese-cake cupcakes will post the results soon.

We had some wonderful meals, Fab REAL Aussie Hamburgers, Fish and Chips to die for (the fish was lightly crumbed & battered in a mixture of breadcrumbs, poppy seeds and green onions - omg), some fabulous dim sims and all from a doggy fish and chip shop, not what you normally expect. The kids drank litres of chocolate milk and I have been weaning them off it since we came back, also in SA Frtiz (type of processed cold meat) is all the go and they lived on Fritz and tomato sauce sandwiches for alot of the time, that combined with vegemite & toast, yoyo biscuits, bananas, apples and raw carrots made up the bulk of their diet.

All up it made for a wonderful time, and a light tan before Autumn and Winter really starts. Now back to the kitchen.

Bling Cake - 60th Wedding Aniversary Cake

2007-05-03T10:32:00.001+10:00

Bling Cake - 60th Wedding Aniversary Cake
Originally uploaded by cupcaketastic.

My Nanna and Poppa celebrated their 60th Wedding Aniversary with a devine lunch and a Bling Cake. Classic American Carrot Cake frosted with delicious Vanilla Creamed Cheese and styled with 'fake' diamonds and white glitter, the perfect end to a fabulous lunch and a wonderful function.

The photo does not do it justice, its really hard to get good pictures of light cakes. But it was loved by all and unfortunately there was not much left over for that night s dessert.

Karate Cake

2007-04-07T12:11:00.001+10:00

Karate Cake
Originally uploaded by cupcaketastic.

Classic Blackforest Cake and filling, with shortning based vanilla buttercream. Figure modelled from modelling paste.

Closeup Karate Figure
Originally uploaded by cupcaketastic.

Soccer Field Cake

2007-04-07T12:10:00.001+10:00

Soccer Field Cake
Originally uploaded by cupcaketastic.

Classic Chocolate Cake filled with Oreo biscuit filling, styled with green shortening based vanilla buttercream.

Soccer Field Cake - Detail
Originally uploaded by cupcaketastic.

60th Birthday Cake

2007-04-07T12:08:00.001+10:00

60th Birthday Cake
Originally uploaded by cupcaketastic.

2 layers of Orange Buttercake with 1 layer of Carrot Cake, filled with Maramlade Italian Buttercream. Finished with Vanilla Italian Buttercream, gold edible glitter and white choclate dots. The 60 is made from modelling paste and spikes are the candles.

And more . .

2007-03-11T15:08:00.001+11:00

Mater Cake
Originally uploaded by cupcaketastic.

4th - Mater Cake (the best and the easiest)

Chocolate Buttercake and Fabulous Carrot Cake, layered to resemble sedimentary layers, with pockets of rubble (choc sultanas). Frosted with yellow buttercream and topped with crushed up Violet Crumbles (which absorbed moisture overnight, and created a slightly sticky top) and surrounded with lots of chocolate sultanas.

Oh it so works!

Mater chosen by the birthday boy and is remote controlled.

But Wait there's more . .

2007-03-11T15:06:00.001+11:00

3rd - 60th Birthday Cake

2 layers of Orange Buttercake with 1 layer of Carrot Cake, filled with Maramlade Italian Buttercream. Finished with Vanilla Italian Buttercream, gold edible glitter and white choclate dots. 60 is made from modelling paste and spikes are the candles. The colours for this one are not what I had envisaged, but still effective.

The Weekend cont...

2007-03-11T15:03:00.001+11:00

2nd - Pink Stars Cake

Chocolate Cake layered with Raspberry Buttercream, styled with same Raspberry Buttercream and Pink Glittered Fondant Stars. A very simple cake but oversweet, the buttercream was a bought one, not my usual Italian Buttercream. I was a little rushed so the edges are not quite as finished, but I do love the colour.

OMG What a Weekend

2007-03-11T15:01:00.001+11:00

1st - The Rainbow Paddle Pop Cake

In Australia we have stick icecreams called Paddle Pops, one of the flavours is basically a tasteless milky vanilla which looks extactly (maybe a little less pink) like the icing effect on this cake.

This one gave me grief, the Italian Buttercream just wasn't its usual beautiful self, tasted delish, but wasn't behaving. The cake was supposed to have delicate swirls covering in but the buttercream just wouldn't pipe without cracking (you can see a little bit of the problem on the bottom piping). So I got out my trusty balls and went nuts. I love silver balls, they are so effective. If look closely enough you should be able to see me reflected. As for the inside its the Orange Buttercake filled with Marmalade Italian Buttercream.

2007-03-07T13:30:00.000+11:00

The mystery is now solved SugarLove from flicker has directed me to the original designer of the Topsy Turvy Cake that my bride requested. This stunning website does quickly show the exact cake (on the front page in a slide show). Considering that I have used the picture of a cake that was taken by a guest and that cake itself was recreated from a picture in a magazine we have been lucky to find the original creator.

This site shows some stunning cakes which are definitely original in their styling and design. One of my favourites is the stacked fruit, so if you wish to see some really beautifully created topsy turvy cakes please visit Pollys Cakes.

Once again thank you SugarLove

Hi-Top Cupcake

2007-03-06T18:28:00.001+11:00

Hi-Top Cupcake - Mini
Originally uploaded by cupcaketastic.

I made these cupcakes for the first time last year at the beginning of my cupcake odyssey, I had found the wonderful 52 cupcakes blog by cupcake queen and have never looked back.

Back to the first time, well I made them for a friends 'lights out' party (they hadn't finished their renovations - so lights out was to hide the unpainted walls - great idea don't you think), anyway, the cupcakes were perfect, mint instead of almond, nestled in a bed of mini licorice all sorts on my Allessi platter (forgot to take a photo). They looked a million dollars, and what did I do as I walked down the driveway. I rolled my ankle and dropped the lot - upside down, not one was saved! They still tasted fab, but what a disaster.

My dad ordered dozens of cupcakes to take to work for his birthday and left the selection up to me so I had another excuse to bake them in minis and regular sizes and this time as per the recipe, almond flavour. Oh so Divine, and this time I got pictures.

I highly recommend this recipe (orginally by Elinor Klivans), it takes a little time (you can, if you want, work over a couple of days) but the results are stunning and your cupcakes will be the talk of the town.

Once again, many thanks to the cupcake queen at 52 cupcakes. Her tireless work and dedication to the cupcake cause gives hope and calories to the whole world. Oh and Layla her pooch is a honey. How does she get Layla to pose for the pics.

Topsy Turvy Wedding Cake

2007-02-25T08:48:00.001+11:00

Topsy Turvy Wedding Cake
Originally uploaded by cupcaketastic.

Well I am very proud to announce that I have just completed my first wedding cake. Upon reflection, I now realise that I set my standards bar very high. I will not pretend that it was easy in any way, but the techniques that I got to practice and the complications (like heat and humidity) I had to overcome were all a great learning curve.

Red & Yellow Tiers - Rich Chocolate Butter cake, filled with two layers of Espresso Italian Buttercream, oh so delicious.

Blue Tiers - Fresh Orange Butter cake, filled with two layers of Marmalade Italian Buttercream, adds an interesting twist.

Cake covered and styled with White Chocolate Flavoured Fondant, all decorations made from same fondant. There is a touch of edible glitter on the roses and flannel flowers, I love edible glitter.

Topsy Turvy Wedding Cake
Originally uploaded by cupcaketastic.

Does anyone know who developed this cake design, I need to thank them and give them credit for their fab work. The original picture I found is on flickr, thank you to Princes of Ilyr who posted the picture and for providing such a wonderful inspiration.

A big thank you to a lovely friend who watched my kids at various times, unfortunately my kids are as obsessed about cake & cupcakes as I am, and they particularly love to 'help' with what they think is playdoh (fondant).

We'll be getting back to making cupcakes soon (I don't even want to look at the kitchen at the moment), and there are quite a few family & friend birthdays in March, strangely they have all requested big cakes, so keep checking back for them this month. Also does anyone have any requests ie. recipes or decorating techniques etc, ideas for posts. Gotta fly!

Ganache Galaxy Cupcakes

2007-02-17T09:09:00.001+11:00

Ganache Galaxy Cupcakes
Originally uploaded by cupcaketastic.

What's not to love, rich Dark Chocolate Mudcake topped with oh so addictive Dark Chocolate Ganache, detailed with purple glitter, silver and pink balls. Mini and regular sizes. And the colours can be adjusted to suit the occasion.
This design is so popular, I originally created it as an example to friends for their engagement cupcakes and they loved it. They chose this one for the men and a classic vanilla with whipped white chocolate ganache for the ladies. I have made them now for a couple of different people, and had rave reviews each time. (Not to mention my chef tester who thinks that they are fab, I have to lock him out of the house when they are around). They also transport well, as you don't have the high frosting to worry about. Mind you they are not cheap to make there's a lot of real chocolate in them.
The high shine on these ones is achieved by straining/pushing the warm ganache through a very fine sieve, the result is oh so perfect.

Mud Cake

This recipe is designed to make a 22cm / 9inch round cake, and will make between 24 - 36 regular cupcakes. The higher quality your chocolate is, the richer the cupcake. Mind you if you have someone who does not appreciate the intricacies of 70% cocoa etc, just use regular dark cooking or eating chocolate, the cupcakes will still be glorious.

Ganache Galaxy Cupcake
Originally uploaded by cupcaketastic.

250g (8oz) butter
250g (8 oz) dark chocolate
2 tablespoons instant espresso coffee powder
150g (5oz) self raising powder
150g (5oz) plain flour
60g (2oz) cocoa powder
1/2 teaspoon bircarbonate of soda
550g (1lb 2oz) sugar
4 eggs
2 tablespoons oil
125ml (4 fl oz) buttermilk

1. Preheat oven to 160oC (315oF). Line cupcake pan with papers.

2. Put the butter, chocolate and coffee in a pan with 185ml (6oz) hot water. Stir over low heat until smooth. Remove from heat.

3. Sift the flours, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar and make a well in the centre. Add the combined eggs, oil and buttermilk and using a large metal spoon slowly stir to start incorporating the dry ingredients. Gradually stir in the melted chocolate mixture.

4. Fill your cupcake pans only 1/2 way (this allows for a little rising and a deep ganache layer).

5. Bake cupcakes in oven for about 40 minutes to an 1 hour, as this was a large cake recipe it is hard to tell exactly. When tested with a skewer cake should have a moist crumb and not look raw.

Without the ganache these cup cakes freeze really well.

Basic Ganache - enough for 12 cupcakes (multiply recipe as required)

Ganach Galaxy Cupcake - Red
Originally uploaded by cupcaketastic.

1/2 cup (125ml) thickened cream
200g dark eating chocolate, chopped coarsely

Bring cream to boil in small saucepan; pour over chocolate in small bowl; stir until smooth, strain through find sieve (if you what a high shine, but still great without the straining). Stand at room temperature until ganache is a thick pouring consistency.

The ganache will self level the cupcake so if you find that they sunk, just fill it with chocolate and enjoy. Decorate how ever your desire.

Acaligurl (a blogger who's posts about celebs are very tongue in cheek) requested the recipe for the mud cake ages ago, sorry for being so slack. As for the recipes themselves, I have no idea where the recipes have come from, I wrote them down at least 12 months ago and forgot to note the reference. Enjoy!

Ginger & Lemon Creamed Cheese Cupcake with Dark Chocolate Ganache and Crystalised Ginger

2007-02-05T13:54:00.001+11:00

Ginger & Lemon Creamed Cheese Cupcake with Dark Chocolate Ganache and Crystalised Ginger
Originally uploaded by cupcaketastic.

I made these delicious temptations last year out of some leftover cake batter. They were so good. Basically we're talking about a Pound cake based on crystalised ginger, lemon zest and creamed cheese, thickly topped with dark chocolate ganache and some more crystalised ginger to decorate.

I have had a couple of requests for this recipe misocrazy (who asked for it months ago) and iluvpearlmilktea. Please enjoy.

This cake mixture is enough for two 9 x 2 inch round pans, I suggest you halve the quantities unless you want dozens of cupcakes.

Ginger & Lemon Creamed Cheese Pound Cake

Grease and flour two 9 x 2 inch round pans. Preheat the oven to 350oF. Have all ingredients at room temperature.

In the bowl of an electric mixture, beat at high speed until light and fluffy:

9 ounces (2 sticks) unsalted butter

Add and beat well at high speed:

8 ounces cream cheese

Add and cream until light and fluffy:

1 1/2 cups sugar

Add one at a time, mixing well after each addition:

4 large eggs

Add and beat a low speed just to incorporate:

2 tablespoons fresh lemon juice

1 1/2 tablespoons grated lemon zest

1 teaspoon pure vanilla extract

On a piece of wax paper, sift together

2 1/4 cups cake flour

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground ginger

Add the dry ingredients to the butter and egg mixture and mix on low speed until smooth.

Stir in by hand:

1 cup (6 ounces) finely chopped crystalised ginger

Pour a scant 3 cups to fill one pan and pour the remaining batter into the other. Bake the less full pan for 25 to 30 minutes and the fuller pan for 30 to 35 minutes, or until a cake tester comes out clean. Cool the cakes for 15 minutes before turning them out of their pans.

If you are making cupcakes, line a 12 hole standard muffin pan with papers. Fill each paper only 1/2 way up, this will allow for a deep ganache layer. Bake for 1o minute, but please check carefully as they will cook quickly.

Recipe taken from The Whimsical Bake House, Kaye & Liv Hansen

Dark Chocolate Ganache - Enough for 12 cupcakes

Bring to boil in a small saucepan:

1/2 cup (125ml) thickened cream

Pour over in a small bowl:

200g dark eating chocolate, coarsely chopped

Stir until smooth. Stand at room temperature until ganache is a thick pouring consistency.

Ganache recipe is from the Australian Women's Weekly 'cupcakes' book.

Passionfruit Cupcakes

2007-02-05T13:26:00.001+11:00

Passionfruit Cupcakes
Originally uploaded by cupcaketastic.

A very light crumb passion fruit cupcake, topped with vanilla creamed cheese frosting. Decorated with bright blue and green balls.

I made these as a gift for the teachers of the new $25 million dollar school which opened today up the road. The schools colours are navy, white, lime green and aqua blue (very fun) so when I saw the balls yesterday at my deco shop, I couldn't resist.

The recipe has been requested by some lovely flickr and cupcake obsessed contacts honor, sugar-bliss gnome and chefmommyof2. Here you are ladies, enjoy.

Passionfruit Cupcake

30g butter, softened
1/2 cup (110g) castor sugar
2 eggs
1 cup (150g) self-raising flour
1/4 cup (60ml) passionfruit pulp

1. Preheat oven to moderate (180oC/160oC fan-forced). Line 12-hole standard muffin pan with paper cases.

2. Beat butter, sugar, eggs and flour in small bowl with electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler colour. Stir in passionfruit pulp.

3. Divide mixture among cases, smooth surface.

4. Bake cakes about 20 minutes. Turn cakes onto wire rack to cool.

The cupcake recipe is from the Australian Women's Weekly 'cupcakes' book, but it was used originally to make Passionfruit Curd Cakes.

Ice with your favourite vanilla creamed cheese frosting. Mine is the Vanilla Bean Cream Cheese Frosting from Chockylit at the Cupcake Bakeshop, enjoy.

Priceless.com & My Ice Cream Cone Cupcakes

2007-01-28T22:51:00.001+11:00

Ice cream Cone Chocolate Cupcakes with Vanilla Buttercream
Originally uploaded by cupcaketastic.

I received an email from a representative working the the advertising agency who handles MasterCard Priceless.com a user submitted website. They have requested using some of my Ice Cream Cone Cupcakes in their campaign. How cool, I'll keep you posted. Yay.

Toffee Tumble Cupcakes

2007-01-28T22:11:00.001+11:00

Toffee Tumble Cupcakes
Originally uploaded by cupcaketastic.

Vanilla Cupcake with French Vanilla Custard, Choux Pastry Balls and hard crack Toffee.

This recipe has been requested by another lovely Flickr member JoL check out her creations, I especially love her Gingerbread.

Recipe is from the Australian Women's Weekly 'cupcakes' book. I did change it to just a vanilla cupcake from an almond cupcake as my oldest is allergic to almonds.

Ever since I got this book I have been wanting to give this recipe a try. Each part ie, cupcake, toffee, custard and choux pastry is relatively simple, but overall takes at least a couple of hours from start to finish.

Overall a visually impressive cupcake, a bit hard to eat due to its height but definitely fun. Next time I'm going to fill each choux pastry ball with a dark ganache, to give it more depth. The custard is yummy but there is a little too much corn flour for my tastes.

We did have some left over for the next day, the toffee melted and was obsorbed by the cake, and the puffs were not crunchy anymore, but still yum. This is definitely a make and eat on the same day cupcake. Good Luck.

Toffee Tumbles

Almond Buttercake

150g butter, softened
1/2 teaspoon almond essence
2/3 cup (150g) caster sugar
2 eggs
1/3 cup (50g) self-raising flour
1/2 cup (75g) plain flour
1/2 cup (60g) almond meal

Choux Pastry

60g butter
3/4 cup (180ml) water
3/4 cup (105g) plain flour
3 eggs, beaten lightly

Vanilla Custard

1 1/4 cups (310mls) milk
1 vanilla bean, split
4 egg yolks
1/2 cup (110g) caster sugar
1/4 cup (40g) cornflour

Toffee

1 cup (220g) caster sugar
1/2 cup (125ml) water

Make choux pastry; make vanilla custard.

Preheat oven to moderate (180oC/160oC fan forced). Line 12-hole standard pan with paper cases.

Beat butter, essence, sugar and eggs in small bowl with electric mixer until light and fluffy.

Stir in sifted flours and almond meal, in two batches. Divide mixture among cases; smooth surface.

Bake cakes about 20 minutes. Turn cakes onto wire rack to cool.

Cut a 2cm deep hole in the centre of each cake, fill with custard; replace lid.

Spread tops of cakes with a little more custard. Top with a layer of puffs. Stack remaining puffs on cakes dipping each in a little custard.

Make toffee; drizzle over puffs.

Choux Pastry

Preheat oven to hot (220oC/200oC fan forced). Grease oven trays, line with baking paper. Combine butter with the water in medium saucepan; bring to a boil. Add flour, beat until mixture forms a smooth ball. Transfer mixture to small bowl, beat in egg with electric mixer in about six batches until mixture becomes glossy. Spoon mixture into piping bag fitted with 1 cm plain tube. Pipe about 300 tiny dollops of pastry (about 1/4 level teaspoon), onto trays; bake 7 minutes. Reduce oven to moderate (180oC/160oC fan forced), bake for a further 5 minutes or until puffs are crisp. Repeat with remaining mixture.

Vanilla Custard

Bring milk and vanilla bean to a boil in small saucepan; discard vanilla bean. Meanwhile, beat egg yolks, sugar and cornflour in small bowl with electric mixer until thick. With motor operating gradually beat in warm milk. Return custard to small pan; stir over heat until, mixture boils and thickens. Cover surface of custard with plastic wrap; cool.

Toffee

Combine sugar with the water in small heavy-based saucepan. Stir over heat, without boiling, until sugar dissolves; bring to boil. Reduce heat; simmer, uncovered, without stirring, until mixture is golden brown. Remove from heat; stand until bubbles subside before using.

Jaffa Cake

2007-01-14T16:39:00.001+11:00

Steve's 30th Jaffa Cake
Originally uploaded by cupcaketastic.

The other week I was asked to whip up a 30th birthday cake for a mate. Having very little in the cupboard in the way of ingredients and pretty low in enthusiasm, I created the Jaffa Cake, not an original combination orange & chocolate but it is always a crowd pleaser. I had a baked 12 inch Orange Butter Cake, in the freezer which had sank in the middle, but flipping it over hid that little problem. So I covered in wonderful Chocolate Glaze and encrusted the top with smashed Jaffas, a ring of whole Jaffas around the bottom finished the look (and stopped me from eating too many leftovers). Vola - Happy 30th Birthday!

Orange Butter Cake with Marmalade Buttercream

2007-01-13T13:14:00.001+11:00

These recipies have been requested by Alicat3 from Flickr if you have time pop over and check out her photos which are all stunning and truely show a love of food and all things funcky. She claims to have found the Ultimate Brownie Recipe which I MUST try sometime soon. So a request from her is a real boost for me. The following are not my recipies but from The Whimsical Bake House by Kaye & Liv Hansen this book is my fav cookbook at the moment I highly recommend it. All I did was add the Marmalade Twist. Enjoy!

Orange Butter Cake

Trial Buttercream Wedding Cake - Mini
Originally uploaded by cupcaketastic.

Grease two 10 x 3-inch round pans. Preheat the oven to 350oC. Have all ingredients at room temperature.

In the bowl of an electric mixer, beat at high speed until light and fluffy:

8 ounces (2 sticks) unsalted butter
2 cups sugar

Add and beat well:

6 large egg yolks
1 1/2 teaspoons pure vanilla extract

On a piece of wax paper, sift together:

3 1/2 cups cake flour
1 tablespoon plus 1/2 teaspoon baking powder
3/4 teaspoon salt

Add the dry ingredients alternately to the butter and egg mixture with:

3/4 cup milk
3/4 sup strained fresh orange juice
1 tablespoon grated orange zest

Pour 3 1/2 cups of the batter into one prepared pan and the remaining batter into the other. Bake the less full pan for 20 to 25 minutes and the fuller pan for 30 to 35 minutes, or until a cake tester inserted into the center of the cake comes out clean. Cool the cakes on a wire rack for 15 to 20 minutes before turning them out of their pans.

Yield: 9 cups of batter

Italian Meringue Buttercream (Kaye's Buttercream)

In a saucepan, bring to boil:

1/2 cup water
2 1/4 cups sugar

Use a clean brush and cold water to wash down any sugar crystals that form on the sides of the pan as the water heats. When the sugar comes to a boil set a timer for 7 minutes, and let boil.

After 5 minutes, in the bowl of an electric mixer, begin to whip at high speed:

1 cup egg whites (about 12 large egg whites)

Whip until stiff. They should be done when the timer goes off.

With the mixer on high speed, slowly beat the sugar syrup into the egg whites, pouring the syrup to the side of the bowl to avoid the whip.

Continue to beat until the bowl is cool to the touch, about 10 minutes. Slowly add:

1 1/2 pounds (6 sticks) unsalted butter at room temperature, cut into 1-inch pieces

When the buttercream begins to jump out of the bowl, reduce the speed to low. Mix in at low speed.

1 teaspoon pure vanilla extract

Beat until light and fluffy. At some points the mixture might look curdled. Just keep beating; it will become smooth again.

Yield: 8 cups

Can be stored in the fridge for up to 2 weeks. When using chilled beat until smooth and creamy.

Separate the required quantity of buttercream and mix through a good marmalade to taste.

Both recipies taken from The Whimsical Bake House, Kaye & Liv Hansen.