Tuesday, February 21, 2017

Millionaires caramel ideas - yet more neat ways to use it


Here's another great range of ideas how our Caramel tasters group found ways to use the Kiwicakes Millionaires Caramel (8.95 per 500g pot) . Above this super cute cake From Bridget A last minute cake order called for me to use caramel 2-ways.
4-layers of dark chocolate mud cake filled with caramel spread directly onto each layer and also used in the salted caramel buttercream filling.
Covered in vanilla buttercream, topped with marshmallows, all dusted with lustre dust to give a antique gold effect and finished with KiwiCakes twinkle little star sprinkle medley


From Paula Chocolate and Caramel mud cake with Caramel and ganache layers


This one had my taste buds salivating. Bridget told me "I used up the last of my KiwiCakes Caramel sample in a caramel cheesecake topped brownie. 
I used a raspberry cheesecake brownie recipe and swapped out the frozen raspberries for dollops of caramel."



Filling a cupcake, I added some sea salt flakes and warmed it in a piping bag in the microwave on short bursts. Pushed tip in to cupcake and gave a quick squeeze.


From Bridget Crispy Salted Caramel Nuts in less than 5 minutes. Perfect Christmas gift. Toast some nuts in the frypan, heated the caramel until it bubbled, added the nuts, sprinkled with sea salt flakes, spread out to cool.



From Megan - Banana chocolate chip cupcakes with yummo caramel in the middle. I added a bit of salt to the caramel too. nuts, sprinkled with sea salt flakes, spread out to cool.





From Bridget - Last minute dessert for when you have unexpected guests
Mini Caramel Tartlets, 
Ready made tart cases, Kiwicakes caramel,melted chocolate.
Your guests will think you spent hours making dessert





Thursday, February 16, 2017

More great Millionaires caramel ideas from Kiwicakes


Yesterday I promised you more great recipe ideas for our Millionaires Caramel from our group of caramel tasters. I've still more great ideas to share with you over the coming weeks. This caramel is so versatile, above Paula made these yummy butterscotch pancakes she told me "I made my normal fluffy pancake mixture and then added the a couple of table spoons of the caramel and blended in with my braun stick. The pancakes were light and fluffy with great subtle caramel flavour. We had them with just butter and then gourmet with hot caramel, cream and salted caramel sprinkles. Everything was gone before you could blink."


Banoffee crepes were made by Maria - she warmed a bit of Caramel and stirred in some whipped cream, then layered up with bananas and whipped cream


Grandma Kiwicakes warmed her caramel to create a sauce for dipping fresh cherries




Catherine used caramel to spread a layer on her eclairs.


Gwen made hollow chocolate snowmen and filled them with caramel.


Maria made a ginger pavlova with caramel sauce

Wednesday, February 15, 2017

Yummy new caramel available from Kiwicakescar


This week, I've added an awesome new Millionaires Caramel, it's spoon bendingly good (I should know, I had to pack it all in to tubs)


Before Christmas last year, I put out a call online for some caramel tasters, to join me in trialling it ( I really don't like to sell things that aren't great) We had an almost unanimous group of caramel tasters who loved its taste. And for the last two months, they've been testing and brainstorming ideas for it's use. And over the next few weeks, I'll begin to share some of those ideas with you. Today I've got a great idea from one of our tasters Paula. Apparently this slice was not only a hit with her family, it vanished at school camp too 


Paula tells me "I just lined the base of a slice tin with Salada normal crackers (broke them into the smaller squares) heated the caramel till just bubbling and poured over the crackers. Then I sprinkled chocolate chips over and smooothed with a palette knife (the heat of the caramel melted the chocolate chips) then the top was sprinkled Kiwicakes Christmas Sprinkle Medley). Place in the fridge to set for 10 mins then sliced with a hot knife. Follow the link to buy http://www.kiwicakes.co.nz/kiwi/edible-ingredients-and-flavourings-caramel-millionaires-caramel-500g-p-15983.html



It was also a hit for the more traditional caramel slice  as trialled by Cushla & Melissa


A lot of our trial tasters enjoyed it straight from the tub.


With one taster declaring "Can be consumed way too easily straight from the container! Now to hide it from the husband"



Now I'll have to admit, I enjoyed it's fudge like consistency straight from the tub too. But I was rather taken with this simple snacking idea from Paula.



It is intended that you heat the caramel before use, this is when it loses it's grainy texture, you can add flaked sea salt at this time, for salted caramel. From here you can make a dessert sauce as Natalie did (add cream while heating if you like)

This is just a handful of ideas, with many more to come. If you purchase some of our Millionaires caramel, we'd love it if you send us a photo of how you use yours.




Tuesday, January 17, 2017

Quick and Easy Star cut out cake with metallic dragees or Cachous


This quick and easy cut out cake I made for our lovely courier driver Tom for Christmas. However I think it would also make a great birthday cake. The cake took less than 30 minutes to complete.


My cake is a fruit cake, so it has a layer of almond paste as the bottom layer. However if you wanted to use a different flavour, you could do two layers of fondant, or use a layer of buttercream/ganache instead of the almond paste. I selected a star cutter from this set of star cookie cutters


I covered my cake in white fondant icing, then gently pressing down with my star cookie cutter, I removed a star shaped piece of icing.


Using edible glue I painted the star shaped gap, as well as the side edges of the star shape.


I gently tipped in some Metallic Madness sprinkle medley, it used much less than 1 pack, I then gently placed a few select cachous to by hand, to better distribute the colours. 


Slipped in to it's cake box, it was ready for our lovely courier driver Tom.

Friday, December 16, 2016

Fun holly cookies Christmas tutorial



Stamp out and bake holly cookies using the cutter from this set using your favourite non-spread sugar cookie recipe.
Cut out using the same cookie cutter a thin green holly shape from fondant icing. Glue to the cookie by brushing the cookie lightly with edible glue or a sugar syrup. Sugar syrup can be made by microwaving/cooking equal quantities of sugar and water together until melted.
Mark the veins on the leaves as shown using a flute and vein tool  


Using the end of a piping tip 1A or similar  cut three berries to fit. Or you can pipe berries using red royal icing. Make some royal icing to your own recipe or by beating 1 size 6 egg white and approx. 1-1.25 cups of icing sugar together. I beat the egg white until foamy then add the icing sugar in two lots. This used about 1 cup but if you wish to have a stiffer mix to hold piped ruffled shapes you will need to add a little more.
Leave finished cookies as is or arrange in a wreath on a large plate approx. 50-60 cm in diameter. If arranging in a wreath place holly berries after cookies have been arranged. I have glued cookies lightly with small dots of royal icing to hold them in place on both the plate and laying them on each other.
Further decorate with a ribbon bow or a handcut cookie bow. Also add cookie ornaments if required.

Tutorial - Cute Gingerbread Cupcake toppers for Christmas


Today we have the final installment of Christmas cupcake toppers - the gingerbread man. From Lisa at the Whole Cake and Caboodle.


Roll stiffened fondant (with tylo) or gumpaste  out to a depth of around 4-5 mm thick. Overlay with a piece of gladwrap and stamp out required amount of heads using an approx. 4-5 cm round cutter. The gladwrap softens and rounds the edges. You don’t need to do this, its just a nice effect.


Mark mouth low on the face using the end of a scallop/arc/similar tool  and dot the ends of the smiles with a pointed tool to accentuate them.


Dust a circle on the cheeks using a small amount of Rainbow Dust Rose (or pearl blush pink for a lustre effect)


Dot eyes in the centre of the face using some black gel-paste and a toothpick. The toothpick dipped into the gel-paste then poked gently into the face gives even and controlled dots. (see earlier snowman tutorial for picture) Make some royal icing to your own recipe or by beating 1 size 6 egg white and approx. 1-1.25 cups of icing sugar together. I beat the egg white until foamy then add the icing sugar in two lots. This used about 1 cup but if you wish to have a stiffer mix to hold piped ruffled shapes you will need to add a little more. Pipe squiggly lines as shown - I have used a disposable bag with a tiny hole cut at the end. Cut some holly using the smaller of the threeleaf holly ejector plunger cutter set and glue to the face.


Indent the holly with a ball tool or the end of a paintbrush/whatever is handy, this is to help stop the berries rolling off the leaves when it comes to placing them Put a small amount of edible glue in the indent  and drop in a few red non-pareils between pinched fingers. Alternatively roll small balls of fondant for berries and place instead of the sprinkles. Another option is to pipe small red royal icing balls and in this case you don’t need to indent the leaf. If you have placed too many sprinkles use a dry brush to flick off excess or push into better positions.

NOTE : You can use normal fondant for all but fondant stiffened with tylo will make your work so much easier as it will easily keep its shape while working and dry quickly. You need to use enough tylo to get a bluetack feel to the icing.

Tuesday, December 13, 2016

2017 cake classes at Kiwicakes





June/July 2017, we have the pleasure of hosting Kevin Martin at Kiwicakes, as part of his Kiwi Road Trip. What better place for him to stop than Kiwicakes. Please note the following four classes are held at Kiwicakes but are booked online with the tutor at https://v1.bookwhen.com/45sfe

Christmas drip cake from Kiwicakes


Recently I received a gift of a lovely Kiwicakes Christmas topper from the uber talented Stacey at Design@409 Which of course meant I needed to make a cake for it right away.
I settled on this drip cake design, which uses the Kiwicakes Christmas sprinkle medley  The cake is covered in white Bakels truffle, to which I added Rainbow Dust whitener to make it truly white. The drip is Bakels Chocolate Truffle, which is super easy to apply to a chilled cake




I used Rainbow Dust metallic paints to colour my macarons. I used mine in my airbrush, if you don't have one of these, you can paint or sponge on the colours. There's 22 shades of paint in the range. This was such a fun cake to make.

Wednesday, December 7, 2016

Friendly reindeer Christmas fondant icing tutorial


Continuing on with our cool fondant cookie tutorials, brought to you by the lovely Lisa from the Whole Cake and Caboodle here in Whangarei. Today's tutorial is the friendly reindeer


Roll stiffened fondant with tylo or gumpaste  out to a depth of around 4-5 mm thick. Overlay with a piece of gladwrap and stamp out required amount of heads using the reindeer head from the Wilton set of mini Christmas cookie cutters The gladwrap softens and rounds the edges. You don’t need to do this, its just a nice effect. The glad wrap will more than likely distort the antlers but they are to be removed. Using the end of the cutter  as shown remove the antlers and soften cuts if needed.


Using a medium snowflake plunger cutter  cut out some black snowflakes and cut in the positions shown into three pieces each snowflake. You don’t need to emboss the detail on the snowflakes. Glue to the back of the reindeer head as shown.


Using a knife press down in the position shown to accentuate mouth/jaw


Using the knife tip mark ears as shown and mark mouth on the jaw using the end of a scallop/arc/similar tool 


Glue a rolled ball of red for his nose quite low on his face near his jaw (approx. pea sized) . I have slightly squashed mine into a oval shape which isn’t essential – just my preference. Dust cheeks right at their edges using a small amount of Rainbow dust rose (or pearl blush pink for a lustre effect) 


Dot eyes using some black gel-paste and a toothpick. The toothpick dipped into the gel-paste then poked gently into the face gives even and controlled dots. I have dotted mine close to the nose and close together. The closer they are the cuter they are.



Cut some holly using the smaller of the three leaf ejector plunger cutter set and glue to the face and indent the holly with a ball tool or the end of a paintbrush/whatever is handy. This is to help stop the berries rolling off the leaves when it comes to placing them


Put a small amount of edible glue in the indent  and drop in a few red non-pareils between pinched fingers. Alternatively roll small balls of fondant for berries and place instead of the sprinkles. Another option is to pipe small red royal icing balls and in this case you don’t need to indent the leaf. If you have placed too many sprinkles use a dry brush to flick off excess or push into better positions. See snowman friend photo above for how to do this.

NOTE : You can use normal fondant for all toppers, but fondant stiffened with tylo will make your work so much easier as it will easily keep its shape while working and dry quickly. You need to use enough tylo to get a bluetack feel to the icing.


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