Wednesday, April 19, 2017

Sweet Elite fun new tools by world class cakers now at Kiwicakes

An awesome new range of Sweet Elite tool shave been released from some of the sweetest and elite American cakers. Autumn Carpenter, Marina Sousa and Colette Peters. You'll find many of the tools here and Autumn Carpenter's goodies here. We look forward to many new innovative tools from these talented ladies.

Sweet Elite Tools Designer: Autumn Carpenter
"Autumn Carpenter is a nationally known confectionery artist, author and demonstrator. Autumn has been around cakes, candies and cookies her entire life. Autumn is co-owner of a confectionery supply store, Country Kitchen SweetArt- Autumn also has developed a line of cookie and cake decorating tools that are distributed throughout the world. Products developed by Autumn are featured on her website, Autumn travels across the United States, sharing the craft of cookie decorating and other confectionery arts. She also teaches an online cookie decorating class on Autumn has authored several books, including the best-selling cake decorating book, The Complete Photo Guide to Cake Decorating. Her other books include The Complete Photo Guide to Cookie Decorating, The Complete Photo Guide to Candy Making, Decorate Cakes, Cookies, and Cupcakes with Kids, Let's Make Angry Birds Cakes, and Creature Cookies, due out in 2015."

Sweet Elite Tools Designer: Marina Sousa (designer of the plaque cutters)
"Marina Sousa is an award winning cake designer, sugar arts instructor and owner of Just Cake located on the Central Coast of California. Marina's many accolades have resulted in features in numerous national publications, a celebrity clientele, an appearance on the Oprah Winfrey Show and the title of Food Network Challenge Champion. Marina has traveled the world teaching her craft and known for her innovative approach to cake design.

Sweet Elite Tools Designer: Colette Peters (designer of Whimsical Peonies cutter set)
"Award-winning cake designer, Colette Peters, has created cakes for many celebrities and has been featured on a variety of television programs and in magazines. Colette has authored five books on cake decorating and continues to share her talents by teaching around the world. "


Tuesday, March 28, 2017

Cake decorating and cruising on the Pacific Jewel ship with P&O Cruises... what could be better

Cake decorating and cruising on the Pacific Jewel ship with P&O Cruises... what could be better?
Sandra from Kiwicakes will be demonstrating and teaching as part of a P&O Cruises "Sea Break" cruise leaving Auckland Friday 29th September and returning to Auckland Monday 2nd October 2017. The cruise is run by Christine, Sharan and Blair from Cake Me Away Cruises 
They have already run a successful cruise in AustraliaView here photos and video from the first cruise. 
The out-of-Auckland cruise will include Sandra from Kiwicakes, John Quai Hoi, Kim Wiltjer and Kath Swansbra as teachers and demonstrators.
If you've taken a cruise with P&O before you'll know the price includes all meals and your room, as well as access to a large number of activities and shows.
As a cake cruiser you will also enjoy a theme night and presentation, a 2 hour interactive cake challenge with our VIP guests and six 45 minute demonstrations with the VIP guests.
If you'd like to bring a non-caker along on the cruise with you (partner, friend or family member) you can! There is separate partner pricing available for non-cakers.
For details of pricing for this cake cruise please click here 
Once the cruise docks in Auckland there are additional classes with the VIP guests and accommodation available at the Crowne Plaza (this is purchased as an add on to the cruise, based on the number of classes you wish to attend click here). From 30th April the classes on land will be available to anyone wishing to attend. Priority is given first to those who have joined the cruise. 
More details will follow (particularly for the on land classes). In the meantime if you'd like to know more, feel free to contact the team at Cake Me Away Cruises or reply to this email and we'll be able to help you with any queries.
If the non caker in your life wants to know what's in it for them have them, check out details of Sea Break cruises here with P&O.  

Wednesday, March 15, 2017

Coloured Easter chocolate bark from Kiwicakes

I decided to make some chocolate bark using our Easter Sprinkle Medley. I couldn't decided between properly moulded bars of free form so I decided to try both. I melted some Wilton candy melts and half I spooned in to a bar slab mould and the other half I spread on parchment paper. Then I simply sprinkled over the medley mix and allowed to cool before removing from the mould or breaking in to pieces.

Any remaining candy melts can be simply spread on parchment paper, allowed too cool

Then broken in to pieces for remelting another day

I then packaged in to clear cello bags. These were super yummy to eat, the crunch from the sugar pearls and non pareils made it very enjoyable to eat.

By changing the style of sprinkle medley this would also be a fun idea for unicorn and butterfly parties, or even parties for adults. Which style do you like best?

Monday, March 13, 2017

Yet more great Millionaires caramel recipes & ideas from Kiwicakes

Millionaires caramel makes a great topping for no bake slices. Simply heat to 50 degrees Celsius and spread spread over your no bake slice, press in slated poprcorn. Top with chocolate if desired.

Millionaires caramel can be used to coat and stack profiteroles. Simply heat to 50 degrees celsius, dip to coat. Spread a little on your cake board and press down first profiterole. Repeat creating a pyramid shape.

Millionaires caramel is great for mini banoffe pies. Paint melted chocolate on your mini tart cases, place three slices of banana in base. Cover the base and bananas with melted millionaires caramel. Place three slices of banana on top when ready to serve along with a dollop of whipped cream.

Millionaires caramel can be used to create fruit upside down cakes. Simply place your millionaires caramel in the base of your tin, with the fruit from your usual recipe and cover with cake batter. Bake per your recipes instructions. Once tipped out a wonderful toffee fruit base is created.

Quick and easy millionaires caramel truffles are so tasty and quick to prepare. The millionaires caramel has a fudge like consistency prior to heating making it perfect for these yummy truffles. Chill your caramel, then roll in to a sausage shape, cutting it in to even cherry sized pieces. Roll these in to a ball and dip in melted chocolate. Cool. A gift any one would love to receive. These are also lovely with some sea salt flakes sprinkled on top before the chocolate sets.

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