Monday, April 29, 2013
Friday, April 26, 2013
HURRY PLACES WILL FILL FAST!
To celebrate the launch of Kirsten Day's new book "Kiwiana Cupcakes, Cake Pops and Whoopie Pies" we'll be running classes and having a book launch in June 2013.
I personally feel privileged to have Kirsten with us for these classes. Kirsten tells me the pink sheep on the cover of the book is inspired by the sheep she passed at Sheepworld near Warkworth, each time she comes to visit us at Kiwicakes (how cool is that ;-)
Saturday June 15th 12.30-3.30 $45 - Make 6 cupcakes with Kirsten - Kiwiana inspired including a trio of cupcakes that didn't make it in to the book, as they took up too many pages for printing and had to be sacrifiied essentially because they were too good. As well as favourites from the book (photos to come). Everything supplied just bring yourself. There will be buttercream piping & fondant figure modelling as part of this class
Saturday evening Wine & nibbles book launch - no charge 5pm-7pm. Come and meet Kirsten, see cupcakes from the book, have a glass of wine and try one of Kirsten's very own Hokey Pokey lamington whoopie pies. Kirsten will have copies of her book available for purchase and she will sign it for you on the night.
Sunday June 16th 9.30am-12.30 noon $45 Make 6 cupcakes with Kirsten - Kiwiana inspired including a trio of cupcakes that didn't make it in to the book, as they took up too many pages for printing and had to be sacrificed essentially because they were too good. As well as favourites from the book (photos to come). Everything supplied just bring yourself. There will be buttercream piping & fondant figure modelling as part of this class
Wednesday, April 24, 2013
This recipe for dumpling was my great granny Agnes Luke's. My grandad made it on high days and holidays. He never had a fail that I knew of (unless you count the time my granny bleached his pudding cloth to clean it and the smell of bleach ruined the dumpling). Both my grandad Donald and his little brother Lachie made these - they were an institution during my childhood. My mum (aka Grandma Kiwicake's) tried and failed at the recipe, if you don't get the flouring right, water gets in and ruins it. As I've mentioned previously in my family recipe journey blog posts, I sure do wish I paid a little more attention to grandad's recipes at the time, of course we take it for granted our loved ones will be around for ever, grandad passed away when I was a teenager. However during this recipe so many memories came flooding back about how grandad used to do things, with added input from mum, we finally cracked it.
Recipe (from my original written copy)
1/2 tablespoon syrup
2 teaspoon mixed spice
1 teaspoon baking soda
2 teaspoon cream of tartar
1 teaspoon salt
2 1/2 tablespoons treacle
Mix all dry ingredients together. Add a little milk to mix. Do not make the mixture too soft. Add treacle and syrup Put your cloth (pudding) through hot water. Wring it out. Rub flour over the cloth (as below photo).
Grandma Kiwicakes, did an online search and found with the advent of the microwave, people were steaming miniature puddings in a microwave oven bag (we tried a tiny one, on the day, while making our big one (it worked well, but not as great as the original method, it does save 2.5 hours cooking time though)
To cook large pudding place on plate in the bottom of a pot of water and boil for 2.5 hours (water must boil entire time). I tied the top of pudding cloth to a wooden spoon stretched across the top of the pot, to keep it upright.
When untied from the pudding cloth, it looks a pasty white colour from the flour, this is normal, sprinkle with brown sugar.
As it dries, it gradually gets darker in colour
Until eventually it is the colour I remember when the skin dries (like that of tanned leather)
It almost has a crust when cut.
Dumpling is best served warm, we ate it with either cream, or custard, or even a special brandy butter Grandma Kiwicake's would whip up. However she was also well known for frying it the following day and eating it with black pudding.
Tuesday, April 23, 2013
Today I felt I had better have a good play with some isomalt, as it has been some time since my classes in the USA last year. I sure had fun, butterfly wings sea shells & creatures, coral and tiki (which was my absolute favourite)
I wanted to brush up on my skills, before sharing the wonders of isomalt with my table of eight ladies (gents welcome but we haven't had one yet!) Thursday May 9th 2013. If you'd like to book a place for the class, please either give me a call, or send me an email.
Here's a great way to keep your crew busy for a day these school holidays - guaranteed to be a welcome treat and a great discussion point about all things ANZAC! I decided to use our new two tone cupcake pan set to achieve a colourful surprise in the middle.
This is how they look when they come out of the oven. You might like to slice the top off to give you a flat surface for frosting. We thought the cupcake paper looked strikingly like an poppy when peeled off the cake!
We have a new easy frost icing in stock that I used as the Kiwicakes girls were eager to taste it. It was piped in an easy swirl using a drop star tip and came out a brilliant striking white. Sandra had a great idea of using black non pareils sprinkled on top, which look uncannily like poppy seeds. How fitting! This cupcake was finished off with some patriotic flag picks from our range.
ANZAC day wouldn't be the same without ANZAC biscuits so we rustled up a batch but spread it thinly out on a baking sheet to cook, instead of forming cookies. While the mixture was still warm from the oven I used a small star cutter to create mini ANZAC cupcake toppers.
- 2 cups rolled oats
- 1 cup coconut
- 1 cup flour
- 1 cup caster sugar
- 125 grams melted butter
- 2 tablespoons warmed golden syrup
- 1 teaspoon baking soda, dissolved in 3 tablespoons of boiling water
Press mixture evenly onto a couple of trays (or roll into balls) and bake at 180 deg C for ~15minutes until golden brown.
So there we have it - a whole day of fun baking and decorating in the kitchen! And a tasty tray of treats to share with your loved ones this ANZAC day. I will be taking my little family along to the dawn ceremony in town on Thursday then we'll come home and celebrate living in freedom by baking and eating together. What could be better!
Monday, April 22, 2013
Grandma Kiwicakes has been busy in the kitchen, with her vintage cookie stamps. She has been using my Grandad's recipe (her daddy). If you want his recipe you can get it from my earlier post here
My children adore it when Grandma bakes shortbread with them. What traditions do your parents do with their grandkids or kids?
When we got these awesome Square Le petit Gateaux cupcake papers in stock, I immediately thought of popcorn cupcakes. I baked the cupcake, topped with a little buttercream and then piled on baby white marshmallows. Once the marshmallows were in place, I took some gold lustre on a paint brush and dabbed at the marshmallows, this gave a look of browning and butter. I'm think they look super cute. And with all that marshmallowy goodness, they were super tasty to eat!
Thursday, April 18, 2013
You either love them or hate them FEIJOAS - I don't think I've ever met anyone who has said "Oh - they are OK" People either love them or hate them. I love them!
This loaf recipe was actually given to me by Laura (my other recipe blogger here at Kiwicake's) last year. The addition of the drizzle was my idea.
In a large pot boil for 5mins stirring regularly:
· 1 generous cup of diced / mashed feijoas
· 1 cup sugar
· 1 cup water
· 50 grams butter
Let cool (1/2 hour or more) then stir in:
· 2 cups sifted flour with
· 1 teaspoon baking powder
· 1 teaspoon baking soda
· 1 beaten egg
Pour into greased and lined baking/loaf/muffin tins. Bake at 175`C fan bake and start testing with a skewer after 15mins (for muffins - loaf will take longer. Worth doubling when fruit is abundant in autumn – this loaf freezes well. I did not bake mine on fan bake and it worked equally well.
For the drizzle I used 1 Tbsp of fejoa powder mixed with 1 cup of icing sugar and enough hot water to make a runny slurry. I poured it over the loaf as soon as it came out of the oven.
This tastes gorgeous warm and is also very yummy cold too!
Tuesday, April 16, 2013
I have a list of desserts I want to make, that is so long, I amy never ever get to the end of it. Over the weekend, I got the chance to make Panna Cotta, which I'll confess I haven't ever made before. It was so super easy, I may be guilty of not having considered it previously due to it's fancy name.
This recipe was passed on to me by a friend, I've since been looking at Panna Cotta recipes all over the web and I'm now tempted to also try substituting the milk for (1) buttermilk and (2) coconut milk. So it's back on to my dessert list of things still to try.
1 vanilla pod
3 sheets gelatine
Boil everything together, remove from heat and add gelatine. I didn't bother blooming the gelatine, I simply dropped it in and whisked and whisked and I had no lumps after doing this.
Chill 3-4 hours. Serve with passionfruit pulp. Berries work very well too. You can also chill in a silicone mould and turn out on to a plate. I chose to serve mine in some retro dimple coloured glasses.
Monday, April 15, 2013
Those of you that read the Kiwicakes blog regularly will know I get involved in a number of charities - recently I added another great charity to the list of those we support. Recently I was contacted by the lovely Sarah Greaney who was working with Jax Hamilton to raise awareness and funds for ShelterBox (they provide emergency shelter and lifesaving supplies for families around the world who are affected by disasters, at a time when they need it the most - see their website here.)
I was able to help out ShelterBox with supplies for their fundraising event. Here are just a few photos of some of what was achieved during the event (which rasied $2800 from 400 cupcakes)
Friday, April 12, 2013
I made these simple truffles a little while back, after we had a macaron making demonstration at Kiwicakes - our lovely tutor left behind quite a large quantity of dark chocolate ganache, flavoured with pineapple Lorann's oil (if you've never used the lorann's oil flavourings before, you don't know what you are missing - a few drops goes a long way and they are only $3)
Ganache makes awesome truffles, simply scoop out small pieces with a teaspoon once chilled and roll in to a ball. The pineapple flavoured ganache tasted so much like a pineapple lump - it was uncanny. I rolled the truffles in our golden yellow lustre Kiwicake's non pareils, they stick right on the ganache. Initially I was worried a truffle rolled in non pareils would be too much crunch. But they were lovely - our wonderful non pareils are not solid and hard like some brands (are Kiwicake's brand sugar pearls are also easy to bite). I asked every member of the Kiwicake's staff if they liked them with the non pareil coating, they all agreed the crunch was a nice contrast to the rich ganache.
Now I'm thinking rainbow truffles, pink with strawberry or bubble gum, green with key lime or pistachio, blue with blueberry, purple with grape. Oh! the possibilities. What flavour would you try? My truffles are bottled in one of our "MADE WITH LOVE" preserving jars
Wednesday, April 10, 2013
Last week my good friend Leisa came to visit from Hong Kong. We are both huge Candy Crush addicts (it's a game we play via facebook). We had a quiet dinner out with her Mum & Dad and another special friend. But as always - I wanted to make a cake to celebrate. This is what I came up with.
I had a lot of fun with this, I printed the images from the game on edible paper and glued on to the cake, which was covered in baby blue Satin Ice fondant. I wanted all of the candy on the cake to be the same colours and shapes it is on the game. A trip around the corner from Kiwicakes to my local Bin Inn proved a fruitful trip, I was able to find most everything. The pink floral cachous candy I added the black centre to with fondant, so it properly matched the game. I couldn't find anything that looked like the purple flower candy so I made them with purple chocolate modelling paste using a floral silicone mould.
The photo in the little gold frame is of one of Leisa's work posters (she is a fitness instructor). I used this silicone mould to create the frame in yellow gumpaste, which I then painted gold using gold metallic paint.
The top cake was white chocolate with white chocolate raspberry buttercream. The bottom cake was chocolate with hazelnut praline filling (a.k.a Nutella)
Tuesday, April 9, 2013
It's that time again! - Kiwicakes is turning 7. And we're running our annual birthday cake competition.
Click here to see details of the 3rd birthday cake winner and here for the 4th birthday winner and here for the 5th birthday winner and here for the 6th birthday winner. I strongly encourage all past entrants to enter again, as when I think back on all the entries, it is with fond memories. I would have been proud to have any of the entries, as the winning cake - it has always been tough to pick a winner. Your entry need not be a tiered cake, as you can see from our 5th birthday winner - it was stunning and a single level cake.
I'm asking anyone interested to design a birthday cake for Kiwicakes 7th birthday party. This years theme is Trixie goes on holiday. (For those of you that don't know Trixie is the Kiwicakes Kiwi) Your design ideas can be sent to me in any form, for example, a sketch or even a photo of a previous cake you've made, feel free to add written notes describing how you might alter the cake from your photo, or what elements in your sketch represent. The winner will be required to bake & decorate the winning design.
Be sure to include what flavour(s) the cake will be and the approximate size of finished cake. I'm a great fan of discovering new flavours of cake. Our previous winners have wowed me with some of their flavours.
Where to send it
You can email your ideas to me at email@example.com or post to me snail mail at Kiwicakes, Po Box 4441, Kamo, Whangarei. Entries close May 7th 2013. Please include your telephone number with your entry.
There are no design limitations for your cake, you can make it as big or as small as you like. However there is a limit of $75 for cake ingredients. I felt by limiting the cost of ingredients, this would allow design talent to shine through, rather than lots of expensive ingredients. The winner will be reimbursed for ingredients, to the value of $75
The winner will be required to make bake & decorate the winning design, between May 25th and June 15th 2013 , at a time to suit them. I will then arrange for the cake to be collected from their home town for delivery to Kiwicakes at our expense.
I'll be loading the entries to the Kiwicakes blog (without the entrants names - so you can all remain anonymous) so that anyone interested can check them out.
Terms & Conditions - Kiwicakes 7th birthday competition
Prize is $600 worth of cake decorating supplies, chosen by Kiwicakes - delivered to the winner, at a destination within NZ. Prize is not exchangeable for cash.
Winner is required to bake and decorate the winning design between May 25th and June 15th to receive their prize.
Cost of ingredients up to the value of $75 will be reimbursed by Kiwicakes.
Competition is open to all residents of New Zealand (pick up address for cake must be within mainland New Zealand).
The winner agrees to their name & photo of cake being used for publicity purposes.
Entrants designs will be loaded to the KiwicakesNZ blog.
Winner will be posted to Kiwicakes blog and will feature in a future edition of the Kiwicakes newsletter.
Entries close May 7th 2013
Monday, April 8, 2013
My children and I experimented with handmade chocolates over Easter, when chocolate is always plentiful in our house! Then back at work today I couldn't resist trying out some of our many chocolate lollipop molds along with some of our brightly-coloured lollipop sticks and this is what I came up with...
They would be lovely propped up on a party table or equally nice given in a gift bag to a lucky someone.
From past experience I know what I consider to be 'Chocolate Making 101' - that chocolate and water are not friends! So when preparing my Jandal and Cupcake molds today I was sure to just wipe them out with a lint-free cloth and resist the urge to wash them. Another good trick is to tap your molds on the bench once filled to release any air bubbles which would detract from the look of your sweet treats. Once the cavity is full to the top with gooey chocolate its time to add your lollipop stick. The best way to ensure it incorporates fully is to dip it in your chocolate mixture and coat it thinly before lying in the stick guide.
Here is a picture of me using standard gel colours (that we all have in our toolboxes already) to brighten up white chocolate melts. I was using egg yellow in the photo, along with electric blue and tulip red. It is only possible to achieve this without the chocolate seizing with the addition of a magic ingredient called Flo-Coat! You add roughly 5 parts of this oil to 1 part colour into your melted chocolate.
To achieve a consistent jandal strap size I piped the blue coloured chocolate from a piping bag with a #11 tip, its really versatile. You can also use various size paintbrushes to paint your molds.