tag:blogger.com,1999:blog-35136207474879596882024-03-13T03:26:33.718-07:00The Pink BakerAnonymoushttp://www.blogger.com/profile/02675710061439682821noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-3513620747487959688.post-25868417497182392132014-12-30T18:59:00.002-08:002014-12-30T19:02:54.020-08:00Christmas Snack Boxes.It feels as though I haven't written a post in forever! In the last couple of months, I have finished my Uni degree, become a qualified teacher, and simply enjoying my free time with loved ones. As Christmas has just passed, I have been madly rushing around cooking and preparing various gifts for people.<br />
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As some of you may know, I love Christmas and everything that comes with it! In the past few years, I have put together biscuit boxes and lolly baskets for very special people in my life. This year, I decided to create a 'snack box'. Once again, I was inspired by something I saw in Donna Hay. In fact, nearly my entire Christmas spread was Donna Hay inspired. Obsessed, I know. </div>
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Today's post will focus on my snack boxes. In the next couple of weeks, I plan to share a few other Christmas-y things I baked to make the day extra special! </div>
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When thinking of goodies to include in my snack box, I narrowed my thoughts down to treats I categorise as 'snacks'. They were: nuts, truffles, chocolate, biscuits and lollies. I used these categories to decide what I was going to cook! My snack boxes comprised of:</div>
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<b><u><span style="color: #444444;">White Chocolate Pistachio and Cranberry Bark</span></u></b><br />
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I actually found this recipe on an ad for baking paper in a magazine. I normally pay no attention to these ads, and complain about how much space they take up in quite often expensive magazines!! However, the picture took my fancy, and actually inspired me to make this entire snack box. Basically, all you do is melt some chocolate of your choice (I used white chocolate), and sprinkle crushed pistachio and cranberries on top. When it has set, you just roughly crack the chocolate into pieces. It's as easy as that! </div>
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<b><u><span style="color: #444444;">Honeycomb</span></u></b></div>
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As I made honeycomb last year, I wasn't going to do it again. However, my little cousin put in a special request for some, so I couldn't let her down! </div>
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<b><u><span style="color: #444444;">Christmas Candied Nuts</span></u></b></div>
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As I am not a huge fan of nuts, I don't often cook with them. However, I was keen to experiment and see what I could create. I was inspired by a recipe I saw which featured pecan nuts. As we only had a small packet in the cupboard, I added cashews and peanuts into the mix. To make these candied nuts, you simply whisk up an egg white, a drop of vanilla essence and a tablespoon of water until it's foamy. Coat the nuts in this mixture, and toss in brown sugar, white sugar and cinnamon. Bake on an oven tray for around 40 minutes.<br />
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<b><u><span style="color: #444444;">Apricot Truffles</span></u></b></div>
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Apricot truffles are an old fashioned favourite, so I didn't think I could go wrong with these (Especially with the oldies)! Basically, combine crushed arrowroot biscuits, apricots, condensed milk and coconut and roll into balls. I coated some of mine in white chocolate to look a little fancier! </div>
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<b><u><span style="color: #444444;">Dark Chocolate and Espresso Shortbread</span></u></b></div>
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Shortbread is the epitome of Christmas, so I couldn't look past it at this time of the year. However, I didn't want to make plain, boring shortbread. I googled 'interesting variations of shortbread', and came up with this recipe! Essentially, this is a chocolate shortbread with a hint of espresso. I then dipped each end in white and dark chocolate. Too easy!! </div>
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I wrapped up each box in white tulle which looked so pretty! I think my loved ones appreciated the gesture, as they knew a lot of love went into each creation! </div>
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I hope you have had a very Merry Christmas!</div>
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Until next time, happy baking.</div>
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Anonymoushttp://www.blogger.com/profile/02675710061439682821noreply@blogger.com0tag:blogger.com,1999:blog-3513620747487959688.post-30055855639673693962014-10-12T16:03:00.001-07:002014-10-13T22:12:59.430-07:00Banoffee Pie. Today's post is dedicated to my beautiful Aunty, who gave me so much inspiration to cook. Her ability to invent delicious dishes always amazed me, and I admired her so much growing up.<br />
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The first dessert she taught me to make was Banoffee Pie, and since then, it has held a special place in my heart. I was only about eight years old, and I remember thinking.."Wow, this is SO delicious!" To celebrate her birthday, I decided to bake something I knew she would love. And this is what I came up with. Normally, I would use a pre-baked tart base, and tinned caramel (Yes, I know I'm a cheat! But at least I admit it!) But this time, I made it from scratch! Proud? I was! Here is the recipe:<br />
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<u style="font-weight: bold;">Banoffee Pie</u><br />
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<u>Shortcrust Pastry</u>(Based on recipe from Taste.com)<br />
<span style="color: #999999; font-family: Symbol; line-height: 18px;">© </span><span style="background-color: white; color: #888888; font-family: Cambria; line-height: 20.533332824707px;">1 1/2 cups plain flour</span><br />
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">© 12</span>5g butter, chilled, chopped</div>
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">© </span>1/3 cup caster sugar<br />
<span style="color: #999999; font-family: Symbol; line-height: 18px;">© </span>1 egg yolk</div>
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">© </span>1 tablespoon chilled water</div>
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Combine flour, butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until dough just comes together.</div>
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Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in baking paper and refrigerate for 30 minutes.</div>
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Place pan on a baking tray. Line pastry case or tin of choice with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights and paper. Bake for a further 5 to 10 minutes or until pastry is golden. Allow to cool.</div>
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<u>Caramel Filling </u></div>
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">© </span><span style="color: #888888; font-family: Cambria; line-height: 20.533332824707px;">2 cans of condensed milk</span></div>
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">© </span><span style="color: #999999; line-height: 18px;"><span style="font-family: inherit;">2 tablespoons butter</span></span></div>
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">© </span><span style="color: #888888; font-family: Cambria; line-height: 20.533332824707px;">1/3 cup golden syrup</span><br />
<span style="color: #999999; font-family: Symbol; line-height: 18px;">© </span><span style="color: #999999; font-family: inherit;"><span style="line-height: 18px;">3 </span></span><span style="color: #999999;"><span style="line-height: 18px;">tablespoons</span></span><span style="color: #999999; font-family: inherit;"><span style="line-height: 18px;"> of brown sugar </span></span></div>
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Place all ingredients in saucepan and mix until combined. </div>
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Bring to boil on high heat. Mix quickly for 2-3 minutes until mixture is thick and is a light caramel colour (This sounds vague, but trust me, you will know when it's ready..Your hand will start to hurt!)</div>
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Take off heat and leave to cool in pan. </div>
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When cool, fill tart base. Smooth over with knife.</div>
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<u>All the Other Bits</u></div>
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">© </span><span style="color: #888888; font-family: Cambria; line-height: 20.533332824707px;">4 bananas (I like firm-ish bananas-they are nicer and last longer!)</span></div>
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">© 5</span><span style="color: #999999; line-height: 18px;">00ml of thickened cream</span></div>
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">© </span><span style="color: #999999; line-height: 18px;"><span style="font-family: inherit;">1 tablespoon</span></span><span style="color: #999999; font-family: Symbol; line-height: 18px;"> </span><span style="color: #999999; line-height: 18px;"><span style="font-family: inherit;">v</span></span><span style="color: #999999; line-height: 18px;"><span style="font-family: Cambria;">anilla essence</span></span></div>
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">© </span><span style="color: #999999; line-height: 18px;"><span style="font-family: inherit;">3 tablespoons of icing sugar</span></span></div>
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">© </span><span style="color: #999999; line-height: 18px;"><span style="font-family: inherit;">Half a block of dark chocolate </span></span></div>
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Cut the banana up into small pieces. Layer them on top of the caramel, as close to each other as possible. </div>
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Whip the cream using a hand mixer. I used a piping bag and a 1cm nozzle to pipe my cream on. But really, feel free to slop it on if you don't have the time or patience to go that extra step! </div>
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Melt the chocolate in zip-lock bag, and drizzle it over the top. </div>
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And there we have it! A banoffee pie from scratch. </div>
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I was super happy with how it turned out, and I know that my Aunty would have been proud.</div>
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<span style="line-height: 20.533332824707px;">Happy Birthday Anne! </span></div>
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Until next time, happy baking.</div>
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Anonymoushttp://www.blogger.com/profile/02675710061439682821noreply@blogger.com2tag:blogger.com,1999:blog-3513620747487959688.post-20556808625144615072014-10-06T00:45:00.003-07:002014-10-06T00:50:27.231-07:00My newest techniques. Hello there fellow bakers!<br />
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Today's post is all about a cake I made for a lovely friend of mine. I haven't been baking a whole lot lately, as uni is becoming quite hectic! However, I can always find a bit of time to make a birthday cake!</div>
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Meringues are becoming quite popular, and I have seen many different ways to make them. I have been inspired lately by Meringue Girls, two ladies who make amazzzzzing meringues. The technique is quite simple, but they look completely fabulous! To put it simply, you whip up a meringue mixture. You then paint stripes on the inside of a piping bag with food colouring of your choice, spoon the mixture in, and pipe till your heart is content! I had a go at these little beauties, and was semi-happy with how they turned out. With practice, I am sure these could look stunning!<br />
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I also tried out a new technique of icing...ombré icing! I have seen this being done quite a bit, and wanted to give it a go myself. Once again, I was happy with my first attempt, but I am sure there is room for improvement. </div>
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Here is a little guide of how to achieve the ombré look: </div>
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">© A</span><span style="color: #999999; line-height: 18px;"><span style="font-family: inherit;"> cake (crumb coated)</span></span></div>
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">©</span><span style="color: #999999; font-family: inherit;"><span style="line-height: 18px;"> 3 batches of frosting in various shades of one colour</span></span></div>
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<span style="color: #999999;"><span style="line-height: 18px;"><span style="font-family: Symbol;">© </span><span style="font-family: inherit;">A palette knife (I don't have one of these yet so I used a normal knife)</span></span></span></div>
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">© </span><span style="color: #999999; line-height: 18px;"><span style="font-family: inherit;">A cake turntable </span></span><br />
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<li>Make sure your cake is already crumb coated well. This will help for a smooth effect, as well as ensuring that the frosting sticks on well. </li>
<li>Place the cake on a turntable. These can be purchased from most kitchen stores. I bought mine from our cheap shop! If you don't have one, just use a plate. </li>
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3. Starting at the bottom and using the darkest shade of frosting, work your way around the cake. </div>
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4. Using the medium shade of frosting, ice around the middle section of the cake.</div>
5. And using the lightest shade, ice the top third as well as the top surface of the cake <br />
(This is sounding wordy, but refer to my picture below to make sense of my instructions!)</div>
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6. Now for the fun bit! Using your palette knife (or normal knife like me), gently work your way around the cake, smearing as you go. Turn the cake slowly, and watch as the frosting blends in with the next colour. Keep going until you achieve the desired effect. </div>
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And <b>voilà</b>! You have now created an ombré cake! </div>
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I covered the top of my cake in the little meringues, which I thought looked pretty cute! </div>
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The cake itself was a vanilla sponge with layers of white chocolate ganache, 100's and 1000's, cream cheese frosting and crushed up Kit Kat. It is fair to say we all entered a sugar coma after eating one piece each!</div>
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So there we go! A short post about some new techniques I have played with lately!</div>
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Until next time, happy baking.</div>
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Anonymoushttp://www.blogger.com/profile/02675710061439682821noreply@blogger.com0tag:blogger.com,1999:blog-3513620747487959688.post-14014676468982731012014-09-15T22:58:00.000-07:002014-09-15T22:59:23.924-07:00Australian Football League Cake.Last week, my boyfriend told me about a competition he was entering to win tickets to the AFL Grand Final. We both love football, so I was super excited for him. The competition involved displaying the logo of the company 'Momentum Energy' in a creative way. He asked me if I had any ideas, and me being me, suggested that we make a football shaped cake. Now I haven't had much experience with creating cakes like that, so initially I was a bit hesitant. However, we decided to go for it, after all, what could we lose by trying? We followed a tutorial to get the shape right which can be found <a href="http://www.cakecentral.com/b/tutorial/how-to-make-a-football-cake" target="_blank"><span style="color: magenta;">here</span></a>, however made up the rest as Australian footballs are a bit different to those in America. I have written up the recipe below, so if you ever feel daring enough, you can have a go too! (Sorry about the dodgy pictures-some of them were taken at 11 o'clock at night, so the quality isn't great!)<br />
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<u><b><span style="color: #666666;">Australian Football League Cake</span></b></u><br />
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<span style="color: #666666;"><b>Part 1: Baking the cake </b>(<i>This recipe makes two cakes</i>)</span><br />
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<span style="background-color: white; color: #888888; font-family: inherit; line-height: 20.533332824707px;"><b><u><span style="color: #999999; line-height: 14.1239995956421px;">Vanilla Cake </span></u></b><span style="line-height: 14.1239995956421px;">(You can use chocolate cake or any other variation)</span></span><br />
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">© </span><span style="color: #888888; font-family: inherit; line-height: 20.533332824707px;">Melted butter, to grease</span><br />
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">© </span><span style="font-family: inherit;">450g (3 cups) self-raising flour</span></div>
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">© </span><span style="font-family: inherit;">150g (1 cup) plain flour</span></div>
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">©</span><span style="font-family: inherit;"><span style="color: #999999; line-height: 18px;"> </span>300g butter, cubed, at room temperature</span></div>
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">© </span><span style="font-family: inherit;">310ml (1 1/4 cups) milk</span></div>
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">© </span><span style="font-family: inherit;">6 eggs, at room temperature</span></div>
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">© </span><span style="font-family: inherit;">3 teaspoons vanilla essence</span></div>
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<li style="color: #888888; font-family: Cambria; line-height: 20.533332824707px; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit; text-indent: -18pt;">Preheat the oven to 140°C. Brush two square cake pans with the melted butter to lightly grease. Line base and sides with non-stick baking paper.</span></li>
<li style="color: #888888; font-family: Cambria; line-height: 20.533332824707px; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Place the self-raising flour, plain flour, sugar, butter, milk, eggs and vanilla essence in a large mixing bowl. Use an electric beater to beat on low speed for 30 seconds or until just combined. Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.</span></li>
<li style="color: #888888; font-family: Cambria; line-height: 20.533332824707px; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Bake cakes in preheated oven for around an hour or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside for 10 minutes. </span></li>
<li style="color: #888888; font-family: Cambria; line-height: 20.533332824707px; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit; text-indent: -18pt;"><span style="line-height: 20.533332824707px; text-indent: 0px;">Turn onto a wire rack for 2 hours or until completely cool.</span><br /><br /><div class="MsoNormal" style="line-height: 20.533332824707px;">
<u style="font-weight: bold;">Buttercream frosting</u> (<i style="font-family: inherit; line-height: 20.533332824707px; text-indent: -18pt;">Whilst this may seem to make a large quantity of frosting, this batch can be used to sandwich the two cakes together, cover the entire cake and make the green grass around the football). </i></div>
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">© </span><span style="font-family: inherit; line-height: 20.533332824707px;">3 teaspoons vanilla essence</span></div>
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">© </span><span style="font-family: inherit; line-height: 20.533332824707px;">227 g butter, softened</span><br />
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">© </span><span style="color: #999999; font-family: inherit; line-height: 18px;">5 cups icing sugar</span></div>
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">© </span><span style="font-family: inherit; line-height: 20.533332824707px;">A few dashes of milk</span></div>
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<span style="color: #999999; font-family: Symbol; line-height: 18px; text-indent: 0px;">© </span><span style="font-family: inherit; line-height: 20.533332824707px; text-indent: 0px;">Several drops of green food colouring</span></div>
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<li><span style="color: #888888; font-family: Cambria;"><span style="line-height: 20.533332824707px;">Cream all ingredients in a mixer for 3 minutes until smooth.</span></span></li>
<li><span style="color: #888888; font-family: inherit; line-height: 20.533332824707px; text-indent: -18pt;">Spread buttercream icing in between the two layers of cake. </span></li>
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<span style="font-family: 'Times New Roman'; line-height: normal; text-indent: 0px;"> <b><span style="color: #666666;">Part 2: Carving the cake</span></b><br /><br /><i>You will need: </i></span><br />
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">© </span><span style="font-family: inherit;"><span style="color: #888888;">An AFL Football template (found </span><a href="http://www.bigdreamsembroidery.com/media/catalog/product/a/u/australianfootballpic.jpg" target="_blank"><span style="color: magenta;">here</span></a><span style="color: #888888;">)</span></span></div>
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">© </span><span style="font-family: inherit;">Good, sharp knives (We used a paring knife and a large kitchen knife) </span></div>
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">© </span><span style="font-family: inherit; line-height: 20.533332824707px;">Wooden skewers </span></div>
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<li><span style="color: #888888; font-family: Cambria;"><span style="line-height: 20.533332824707px;">Place the template on top of the cake.</span></span></li>
<li><span style="color: #888888; font-family: Cambria;"><span style="line-height: 20.533332824707px;">Place skewers through the top to ensure that the template stays in place. </span></span></li>
<li><span style="color: #888888; font-family: Cambria;"><span style="line-height: 20.533332824707px;">Using the large knife, cut around the template, leaving a small space around the edge. This is just a backup in case you cut too much off! </span></span></li>
<li><span style="color: #888888; font-family: Cambria;"><span style="line-height: 20.533332824707px;">Using the paring knife, shape the cake to the size you are aiming for. It helps to follow the tutorial I provided above.</span></span></li>
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<span style="color: #666666; font-family: Cambria; line-height: 20.533332824707px;">TPB TIP:</span><span style="color: #999999; font-family: Cambria; line-height: 20.533332824707px;"> It is always best to trim off small bits at a time. You can always take cake off, but you cannot get it back! </span></div>
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<b><span style="color: #666666;">Part 3: Decorating the cake</span></b><br />
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<i>You will need: </i><br />
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">© </span><span style="color: #999999; line-height: 18px;"><span style="font-family: inherit;">The carved cake (no brainer)</span></span></div>
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">©</span><span style="color: #999999; font-family: inherit;"><span style="line-height: 18px;"> The </span></span><span style="color: #999999;"><span style="line-height: 18px;">frosting</span></span><span style="color: #999999; font-family: inherit;"><span style="line-height: 18px;"> you prepared earlier</span></span></div>
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">© </span><span style="font-family: inherit; line-height: 20.533332824707px;">1 KG of pre-made fondant</span></div>
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">© </span><span style="font-family: inherit; line-height: 20.533332824707px;">Rolling pin</span></div>
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">© </span><span style="color: #999999; line-height: 18px;"><span style="font-family: inherit;">A large, wooden board, big enough for the cake to sit on covered in foil. </span></span></div>
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<span style="color: #999999; font-family: Symbol; line-height: 18px;">©</span><span style="font-family: inherit;"><span style="line-height: 18px;"> <a href="http://www.wilton.com/store/site/product.cfm?sku=pg_colormist" target="_blank"><span style="color: magenta;">Wilton colour mist</span></a> or any other spray on colouring in the colours you require (red is probably important!) </span></span></div>
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<li><span style="color: #999999;"><span style="line-height: 18px;">Place cake on foil board. </span></span></li>
<li><span style="color: #999999;"><span style="line-height: 18px;">Cover your carved cake in buttercream frosting. Make sure you make it as smooth as possible. </span></span></li>
<li><span style="color: #999999;"><span style="line-height: 18px;">Roll out the fondant to around 5mm thick. Lay on top of cake and smooth out using your hands. Be gentle, you don't want the fondant to crack! Also, save a little bit of fondant for the football laces. </span></span></li>
<li><span style="color: #999999;"><span style="line-height: 18px;">Using the colour mist, spray the cake until evenly covered. </span></span></li>
<li><span style="line-height: 18px;"><span style="color: #999999;">If you are wanting to have writing on the cake like we did, you can make your own stencil and spray that on. Alternatively, you can write on the cake using</span> <a href="http://www2.woolworthsonline.com.au/shop/ProductDetails?Stockcode=264811&name=queen-cake-decoration-writing-icing-nat-black" target="_blank"><span style="color: magenta;">these gel decorating pens</span></a><span style="color: lime;">.</span><span style="color: magenta;"> </span></span></li>
<li><span style="color: #999999; line-height: 18px;">Cut out 6 small rectangles of fondant, which are the football laces. Stick these on top of the cake. </span></li>
<li><span style="color: #999999;"><span style="line-height: 18px;">Pipe the remaining green buttercream around the football using a star tip. If you don't have one of these, it doesn't matter! The grassy effect can be made using anything really!</span></span></li>
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<span style="color: #999999;"><span style="line-height: 18px;">And there you have it! We had so much fun making it, and it has now given me the confidence to try out other special cakes! </span><span style="line-height: 18px;">And to sweeten the deal, we actually ended up winning the competition, and in one week's time, we are off to Melbourne!! I cannot contain my excitement!! </span></span></div>
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Until next time, happy baking.</div>
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xx</div>
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Anonymoushttp://www.blogger.com/profile/02675710061439682821noreply@blogger.com0tag:blogger.com,1999:blog-3513620747487959688.post-30013973722543402032014-09-12T19:58:00.000-07:002014-09-12T20:10:08.659-07:00A whole lotta' caramel. So this post is inspired by one of my favourite sweet things...caramel!<br />
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I thought I would share with you some of the most delicious treats I have baked in the past year or so which feature this amazing creation.<br />
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<u><b><span style="color: #666666;">Salted Caramel Apple Pie</span></b></u></div>
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Salted caramel is everywhere. I would even go as far as to say that it is bigger than peanut butter. Yep, I went there! People all over the world are jumping on this bandwagon, and I must confess, I am one of those! So when my brother was leaving for America last year, I decided what better way to bid him farewell than to bake for him! He loves caramel, so I knew this dessert would go down a treat. The pastry was deliciously flaky, and the sauce had that perfect balance of salty sweet. All in all, this was definitely one of my favourite desserts of last year! </div>
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<b><u><span style="color: #666666;">Mars Bar Cheesecake</span></u></b></div>
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Cheesecake + Mars Bar. How can you beat that combination? Cheesecake is definitely my favourite desserts, but sadly my family don't enjoy it as much as I do. That means I don't get to bake it as often as I would like. *Insert the violins*. However, I was determined to sway them, and I thought this recipe might do the trick! Whilst yes, it was completely rich and overwhelmingly sweet, the combination of the chocolate ganache, cream cheese and salty caramel made for a taste sensation. If I am being honest, it probably isn't the best choice if you are trying to convince someone that cheesecake isn't THAT rich. However, I would definitely recommend it if you love cheesecake as much as I do. </div>
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<b><u><span style="color: #666666;">Choc Caramel Shortbread</span></u></b></div>
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Last year, my friends and I hosted a biscuit swap. Basically, each person bakes a batch of biscuits and brings them to someone's house, where they swap with one another. Together with delicious tea and plenty of chatter, this was such a lovely morning. I decided to make these shortbread as they looked super cute in the book, and not tooooo difficult! The important thing to remember with shortbread is to, in a sense, undercook it. I am a fan of the real pale looking biscuit, so I always make sure that I take them out of the oven a few minutes than recommended. </div>
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<b><u><span style="color: #666666;">Caramel Tarts</span></u></b></div>
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For my boyfriend's birthday last year, he requested caramel tarts...So that is what I made! The simple combination of shortcrust pastry, smooth caramel and a dark chocolate ganache was just what we felt like after a big lunch! </div>
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<b><u><span style="color: #666666;">Salted Caramel Brownie</span></u></b></div>
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Yes...more salted caramel! But this is a bit different, I promise! For the AFL Grand Final last year, I had friends over. And whilst Mum took care of the savoury food, I was in charge of desserts (shock horror). My lovely friend Janelle loves salted caramel too, so I wanted to try out this brownie I had seen in a recipe book somewhere. The inside was incredibly gooey, with the caramel marbled throughout. I also served it with extra caramel sauce, because really, you can never have too much! </div>
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I could go on forever about all of the caramel things I have baked, but I think that is enough for now!<br />
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A quick recipe for caramel can be found below!<br />
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<b><u><span style="color: #666666;">Caramel</span></u></b> (Suitable for tarts, filling for cake, slice).<br />
<span style="background-color: white; color: #999999; font-family: Symbol; line-height: 18px;">© 1 </span><span style="background-color: white; color: #999999; line-height: 18px;"><span style="font-family: inherit;">can of condensed milk</span></span><br />
<span style="background-color: white; color: #999999; font-family: Symbol; line-height: 18px;">© 1 </span><span style="background-color: white;"><span style="color: #999999;"><span style="line-height: 18px;">tablespoon</span></span><span style="color: #999999; font-family: inherit;"><span style="line-height: 18px;"> of butter</span></span></span><br />
<span style="background-color: white; color: #999999; font-family: Symbol; line-height: 18px;">© 1/3</span><span style="background-color: white; color: #999999; line-height: 18px;"><span style="font-family: inherit;"> cup golden syrup</span></span><br />
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<li><span style="color: #999999; font-family: inherit;"><span style="background-color: white; line-height: 18px;">Put all ingredients in saucepan.</span></span></li>
<li><span style="color: #999999; font-family: inherit;"><span style="background-color: white; line-height: 18px;">Cook on medium heat until mixture becomes a golden, caramel colour.</span></span></li>
<li><span style="color: #999999; font-family: inherit;"><span style="background-color: white; line-height: 18px;">Take off heat. </span></span></li>
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Until next time, happy baking.</div>
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xx</div>
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<br />Anonymoushttp://www.blogger.com/profile/02675710061439682821noreply@blogger.com0tag:blogger.com,1999:blog-3513620747487959688.post-85614620304772094102014-09-08T22:53:00.000-07:002014-09-08T22:53:02.850-07:00Peanut Butter Shortcrust Pastry.So this is just a very small post to share something I believe some of you may be interested in!<br />
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As you are probably aware, peanut butter is everywhere at the moment. It's in biscuits, tarts, chocolates, even milkshakes! A few weeks ago, I decided to try out a new recipe called a 'Snickers Bar'. This is a dessert which is based around the very popular peanut and caramel chocolate bar, but with a twist or two! But I came across a problem pretty much straight away! The recipe I was using called for a few random ingredients that I had never heard of, which are usually not even available in Australia. This meant that I was unable to make the peanut butter base! I didn't want to just add the peanut flavour into the chocolate mixture like normal, so I was pretty determined to find a way around this problem. After scouring the internet for a peanut butter pastry recipe, I had no luck. So....I decided to make up my own! </div>
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Here it is: </div>
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<b><u><span style="color: #666666;">Peanut Butter Shortcrust Pastry</span></u></b> (Based on recipe from Taste.com)<br />
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<span style="background-color: white; color: #999999; font-family: Symbol; font-size: 13.333333969116211px; line-height: 18px;">© </span>1 1/2 cups plain flour<br />
<span style="background-color: white; color: #999999; font-family: Symbol; font-size: 13.333333969116211px; line-height: 18px;">© </span>75g butter, chilled, chopped<br />
<span style="background-color: white; color: #999999; font-family: Symbol; font-size: 13.333333969116211px; line-height: 18px;">© </span>50g peanut butter </div>
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<span style="background-color: white; color: #999999; font-family: Symbol; font-size: 13.333333969116211px; line-height: 18px;">© </span>1/3 cup caster sugar<br />
<span style="background-color: white; color: #999999; font-family: Symbol; font-size: 13.333333969116211px; line-height: 18px;">© </span>1 egg yolk</div>
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<span style="background-color: white; color: #999999; font-family: Symbol; font-size: 13.333333969116211px; line-height: 18px;">© </span>1 tablespoon chilled water</div>
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Combine flour, butter, peanut butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until dough just comes together.</div>
</li>
<li class="methods"><div class="description">
Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in baking paper and refrigerate for 30 minutes.</div>
</li>
<li class="methods"><div class="description">
Place pan on a baking tray. Line pastry case or tin of choice with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights and paper. Bake for a further 5 to 10 minutes or until pastry is golden. Allow to cool.</div>
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<a href="http://1.bp.blogspot.com/-RTdRsTCy-x0/VAW5JxGwqPI/AAAAAAAAAlU/ZLvzy-XUCwY/s1600/tin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-RTdRsTCy-x0/VAW5JxGwqPI/AAAAAAAAAlU/ZLvzy-XUCwY/s1600/tin.jpg" height="320" width="320" /></a></div>
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This recipe actually worked really well. Since peanut butter has a high fat content, I felt comfortable substituting nearly half of the butter in this original recipe for it. I also baked my pastry in a spring-form tin, which allowed me to later fill it with my mousse mixture. As long as you use grease-proof paper or oil spray, you should be fine! </div>
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<a href="http://1.bp.blogspot.com/-XFcUXlw-F1I/VAW5Jv5oh5I/AAAAAAAAAlQ/P4M0ptyoUow/s1600/tin1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-XFcUXlw-F1I/VAW5Jv5oh5I/AAAAAAAAAlQ/P4M0ptyoUow/s1600/tin1.jpg" height="320" width="320" /></a></div>
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Until next time, happy baking.</div>
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xx</div>
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Anonymoushttp://www.blogger.com/profile/02675710061439682821noreply@blogger.com1tag:blogger.com,1999:blog-3513620747487959688.post-65101105875116257982014-09-01T04:59:00.001-07:002014-09-01T05:33:42.090-07:00Triple-Layer Celebration Cakes.<span style="font-family: inherit;">So it has been nearly two months since I attempted my Nan and Pop's anniversary cake, and since then, I haven't done a whole lot of baking. So sadly, I don't have much to share with you yet! </span><br />
<span style="font-family: inherit;"><br /></span>
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<span style="font-family: inherit;">However, I did promise you a post about some of the celebration cakes I have baked over the last few months. So here you go! </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<b><u><span style="color: #666666; font-family: inherit;">Triple-Lemon and Blueberry Layer Cake</span></u></b></div>
<i><span style="font-family: inherit;">Filled with lemon curd and vanilla cream</span></i><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">My Nan adores lemon flavoured anything. Lemon slice, lemon cake, lemon tarts. You name it, she loves it. So, for her 81st birthday, I thought it would be very appropriate to create something lemony! Having recently joined Pinterest, I was super keen to try out a recipe that looked absolutely delicious. You can see the recipe <a href="http://sweetapolita.com/2011/02/triple-lemon-blueberry-layer-cake/" target="_blank"><span style="color: magenta;">here</span></a>. It had three moist layers of lemon cake, with a tangy curd in between. To cut the tartness of the curd, I decided to add whipped cream to each layer as well. Plus, who really needs an excuse to add cream to anything?! </span><br />
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<a href="http://4.bp.blogspot.com/-fCvp5L5Zta8/VARTMezSn9I/AAAAAAAAAkE/tytefdiohok/s1600/cake%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-fCvp5L5Zta8/VARTMezSn9I/AAAAAAAAAkE/tytefdiohok/s1600/cake%2B2.jpg" height="320" width="320" /></a></div>
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<a href="http://3.bp.blogspot.com/-sy7m1w_ubXA/VARTMlz6eJI/AAAAAAAAAkQ/ed-ZAvRuoU0/s1600/cake%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-sy7m1w_ubXA/VARTMlz6eJI/AAAAAAAAAkQ/ed-ZAvRuoU0/s1600/cake%2B3.jpg" height="320" width="320" /></a></div>
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<u><b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b></u>
<u><b><span style="color: #666666; font-family: inherit;">Triple-Cookies and Cream Layer Cake </span></b></u></div>
<i><span style="font-family: inherit;">Filled with chocolate ganache, cream and a layer of oreos, smeared with cookie frosting </span></i><br />
<span style="font-family: inherit;"><br /></span>
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<span style="font-family: inherit;">This delicious cake was created for my brother, who absolutely loves to request different birthday treats each year. This year, I was asked to make something with oreos, which was an exciting challenge! I made this one up from scratch, and it was actually quite a success. Although very rich, it was totally delectable! And as a bonus, I even got the thumbs up from the cake connoisseur himself! This cake involved three layers of vanilla sponge, with one layer of dark chocolate ganache, and another of oreos and whipped cream. I then piped on an oreo frosting using the petal technique. I have included the recipe below. </span></div>
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<a href="http://2.bp.blogspot.com/-jZrKer22dUA/VARTM_6sdeI/AAAAAAAAAkI/TmiYSaSMXlI/s1600/cake%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-jZrKer22dUA/VARTM_6sdeI/AAAAAAAAAkI/TmiYSaSMXlI/s1600/cake%2B4.jpg" height="320" width="320" /></a></div>
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<span style="font-family: inherit;"><b><u><span style="color: #999999; line-height: 107%;">Vanilla Cake </span></u></b><span style="line-height: 107%;">(this
was just off taste.com)</span></span><br />
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<span style="background-color: white; color: #999999; font-family: Symbol; font-size: 13px; line-height: 18px;">© </span><span style="font-family: inherit;">Melted butter, to grease</span><br />
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<span style="background-color: white; color: #999999; font-family: Symbol; font-size: 13px; line-height: 18px;">© </span><span style="font-family: inherit;">450g (3 cups) self-raising flour</span></div>
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<span style="background-color: white; color: #999999; font-family: Symbol; font-size: 13px; line-height: 18px;">© </span><span style="font-family: inherit;">150g (1 cup) plain flour</span></div>
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<span style="background-color: white; color: #999999; font-family: Symbol; font-size: 13px; line-height: 18px;">©</span><span style="font-family: inherit;"><span style="background-color: white; color: #999999; font-size: 13px; line-height: 18px;"> </span>440g (2 cups) caster sugar</span><br />
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<span style="background-color: white; color: #999999; font-family: Symbol; font-size: 13px; line-height: 18px;">©</span><span style="font-family: inherit;"><span style="background-color: white; color: #999999; font-size: 13px; line-height: 18px;"> </span>300g butter, cubed, at room temperature</span></div>
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<span style="background-color: white; color: #999999; font-family: Symbol; font-size: 13px; line-height: 18px;">© </span><span style="font-family: inherit;">310ml (1 1/4 cups) milk</span></div>
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<span style="background-color: white; color: #999999; font-family: Symbol; font-size: 13px; line-height: 18px;">© </span><span style="font-family: inherit;">6 eggs, at room temperature</span></div>
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<span style="background-color: white; color: #999999; font-family: Symbol; font-size: 13px; line-height: 18px;">© </span><span style="font-family: inherit;">3 teaspoons vanilla essence</span></div>
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<ol>
<li><span style="font-family: inherit; text-indent: -18pt;">Preheat oven to 140°C. Position a rack on the second lowest shelf of the oven. Brush a round 25cm (base measurement) cake pan with the melted butter to lightly grease. Line base and sides with non-stick baking paper.</span></li>
<li><span style="font-family: inherit;"><span style="text-indent: -18pt;"></span> Place the self-raising flour, plain flour, sugar, butter, milk, eggs and vanilla essence in a large mixing bowl. Use an electric beater to beat on low speed for 30 seconds or until just combined. Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.</span></li>
<li><span style="font-family: inherit;">Bake in preheated oven for 2 1/2 hours or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside for 10 minutes. Turn onto a wire rack for 2 hours or until completely cool.</span></li>
<li><span style="font-family: inherit; text-indent: -18pt;">Cut cake into 3 sections (layer 1-bottom layer), (layer 2-middle layer) & (layer 3 -top layer).</span></li>
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<span style="background-color: white; color: #999999; line-height: 18px;"><b><u><span style="font-family: inherit;">Cream Filling</span></u></b><br /><span style="font-family: Symbol; font-size: 13px;">©</span></span><span lang="EN-US" style="color: black; font-family: Georgia, 'Times New Roman', serif; text-indent: -18pt;"> </span><span style="font-family: inherit;">250ml of thickened cream</span></div>
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<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #999999; font-family: Symbol; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18px; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">©</span><span lang="EN-US" style="-webkit-text-stroke-width: 0px; color: black; font-family: Georgia, 'Times New Roman', serif; letter-spacing: normal; text-indent: -18pt; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="line-height: normal;"> </span></span><span style="font-family: inherit;">2 tbl icing sugar</span>
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<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #999999; font-size-adjust: none; font-stretch: normal; font: 13px/18px Symbol; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">©</span><span lang="EN-US" style="-webkit-text-stroke-width: 0px; color: black; letter-spacing: normal; text-indent: -18pt; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="line-height: normal;"> </span></span><span style="font-family: inherit;">1 tsp vanilla essence</span></div>
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<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #999999; font-family: Symbol; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18px; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">©</span><span style="font-family: inherit;"><span lang="EN-US" style="-webkit-text-stroke-width: 0px; color: black; letter-spacing: normal; text-indent: -18pt; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="line-height: normal;"> </span></span>10 oreos crushed (i use a food processor to blitz them)</span>
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<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #999999; font-family: Symbol; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18px; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">©</span><span lang="EN-US" style="-webkit-text-stroke-width: 0px; color: black; font-family: Georgia, 'Times New Roman', serif; letter-spacing: normal; text-indent: -18pt; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="line-height: normal;"> </span></span><span style="font-family: inherit;">1 packet of extra oreos (not crushed)</span></div>
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<li><div class="MsoListParagraphCxSpFirst" style="text-indent: -18pt;">
<!--[endif]--><span style="font-family: inherit;"> Whip cream till quite thick. Add in blitzed oreos and mix until combined. <o:p></o:p></span></div>
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<li><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;">
<span style="font-family: inherit;"> Smear half of cream mixture onto layer 1. <o:p></o:p></span></div>
</li>
<li><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;">
<span style="font-family: inherit;"> Place extra oreos on top of cream to cover the entire surface area. <o:p></o:p></span></div>
</li>
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<span style="font-family: inherit;"> <!--[endif]-->Set extra cream aside.</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"> </span><span style="font-family: inherit;"> <u>Chocolate ganache</u></span></b><span style="font-family: Georgia, 'Times New Roman', serif;"><b><u></u></b></span><br />
<div>
<span style="background-color: white; color: #999999; font-family: Symbol; font-size: 13px; line-height: 18px;"> © </span><span style="font-family: inherit;">200 g dark chocolate </span></div>
<div>
<span style="background-color: white; color: #999999; font-family: Symbol; font-size: 13px; line-height: 18px;"> © </span><span style="font-family: inherit;">100 ml thickened cream</span></div>
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<li><span style="font-family: inherit; text-indent: -18pt;">Melt chocolate in microwave.</span></li>
<li><span style="font-family: inherit; text-indent: -18pt;">Mix in cream quickly until smooth.</span></li>
<li><span style="font-family: inherit; text-indent: -18pt;">Smear onto layer 2. Top with extra cream filling.</span></li>
<li><span style="font-family: inherit; text-indent: -18pt;">Place layer 2 on top of layer 1</span></li>
<li><span style="font-family: inherit; text-indent: -18pt;">Place layer 3 on top of layer 2</span></li>
</ol>
<span style="text-indent: -18pt;"><span style="font-family: inherit; font-weight: bold; line-height: 107%; text-decoration: underline;">Oreo
frosting</span></span><br />
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<span style="background-color: white; color: #999999; font-family: Symbol; font-size: 13px; line-height: 18px;">© </span><span style="font-family: inherit;">227 g butter, softened</span><br />
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<span style="background-color: white; color: #999999; font-family: Symbol; font-size: 13px; line-height: 18px;">© </span><span style="background-color: white; color: #999999; font-family: inherit; line-height: 18px;">5 cups icing sugar</span></div>
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<span style="background-color: white; color: #999999; font-family: Symbol; font-size: 13px; line-height: 18px;">© </span><span style="font-family: inherit;">2 tsp vanilla essence</span></div>
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<span style="background-color: white; color: #999999; font-family: Symbol; font-size: 13px; line-height: 18px;">© </span><span style="background-color: white; color: #999999; font-family: inherit; line-height: 18px;">100 g crushed oreo</span><br />
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<span style="background-color: white; color: #999999; font-family: Symbol; font-size: 13px; line-height: 18px;">© </span><span style="font-family: inherit;">1/4 cup thickened cream</span><br />
<span style="font-family: inherit;"><br />
</span><br />
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<!--[if !supportLists]--><span style="font-family: inherit;"><span lang="EN-US">1.</span><span lang="EN-US">Cream butter in bowl of electric mixer fitted with paddle attachment,
about 3 minutes.<br />Slowly add icing sugar, mixing on low speed for about 2 minutes.
<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-left: 36pt; margin-right: 12pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span lang="EN-US">2.</span><span lang="EN-US"> </span><span lang="EN-US">Add remaining ingredients (apart from oreos) and beat on med-high for
3-4 minutes until very fluffy. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-left: 36pt; margin-right: 12pt; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span lang="EN-US">3. </span><span lang="EN-US">Add in oreos and mix for about 30 seconds. <o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span lang="EN-US">4. </span><span lang="EN-US">Crumb coat the cake. <o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span lang="EN-US">5. </span><span lang="EN-US">Pipe on using this <a href="https://www.youtube.com/watch?v=jtGaOcXYmHA" target="_blank"><span style="color: magenta;">youtube clip</span></a> as a guide. </span></span></div>
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<span lang="EN-US" style="font-family: Georgia, serif;"><br /></span></div>
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<b><span style="color: #666666;"><span style="font-family: Georgia, serif;"> </span><span style="font-family: inherit;"><u>Triple-layer Kit Kat Cake</u><br />
</span></span></b><span style="font-family: inherit;"><i>Filled with
chocolate mousse and crushed Kit Kat, with a milk chocolate ganache exterior</i><o:p></o:p></span></div>
<span style="font-family: inherit;"> </span><br />
<div style="text-indent: -23.999998092651367px;">
<span style="font-family: inherit; text-indent: -64pt;"> My lovely boyfriend recently turned 22, and to celebrate this
special occasion, I made him a cake! Surprise surprise! A few weeks prior, I
asked him what ingredient he would like to feature in his cake. His
answer was Kit Kat and cookie dough, so I began my research! After some
thinking time, I decided against using cookie dough in the cake. I wasn't sure
how well it would go with Kit Kat, and thought that it would just make the cake
way too sweet. I decided to bake a basic vanilla cake, and filled each layer
with a dark chocolate mousse and crushed Kit Kat. I coated it was a milk
chocolate ganache, and to top it off, I put a 'wall' of Kit Kat around the edge
of the cake. This was such a delicious creation, and it finished off what was a
lovely day perfectly! (Sorry about the average photo!)</span></div>
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<o:p></o:p></div>
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<span style="font-family: inherit; font-size: x-small; text-indent: -18pt;"> </span><span style="font-family: inherit; text-indent: -18pt;"> So there you go! Three-layered cakes for three very special occasions. </span></div>
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<span style="background-color: white; color: #888888; font-family: inherit; line-height: 18.47px; text-indent: -18pt;"><br />Until next time, happy baking.</span></div>
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<span style="font-family: inherit;"> xx</span></div>
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Anonymoushttp://www.blogger.com/profile/02675710061439682821noreply@blogger.com1tag:blogger.com,1999:blog-3513620747487959688.post-89933436677280425992014-07-14T22:21:00.004-07:002014-07-14T22:21:45.517-07:00Sixty Amazing Years.It has been a <b>massive </b>week in baking for me!<br />
<br />
On Saturday, my family and I celebrated my Nan and Pop's 60th Wedding Anniversary. We hosted an afternoon tea at our place, which meant I got to bake...a lot!<br />
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After looking at various caterers, I put my hand up to make their cake. I wanted to make something super special for these two amazing people, and it gave me an excuse to try out some new techniques and ideas!<br />
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I decided on a three-tiered cake, and after much planning and research, I had the perfect cake in mind!<br />
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So...the baking began!<br />
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Two days prior to the party, I dedicated a whole day to baking the three cakes. One oven + three cakes = a whole lot of waiting around! I made a dark chocolate mud cake for the bottom layer, a vanilla cake for the middle and a lemon cake as the top tier.<br />
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I chose to place the mud cake on the bottom of the stack to ensure that the rest of the cake was supported. Mud cake is ultra dense, resulting in a strong base which won't crumble under any pressure.<br />
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The next day, I made the fillings and assembled the cake.<br />
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<span style="color: #999999;"><span style="color: #999999;"><span style="font-family: Symbol;">© </span></span></span>For the mud cake, raspberry jam and white chocolate ganache were the chosen fillings.<br />
<span style="color: #999999;"><span style="color: #999999;"><span style="font-family: Symbol;">© </span></span></span>For the vanilla cake, I whipped up some mocha frosting and dark chocolate ganache.<br />
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<span style="color: #999999;"><span style="color: #999999;"><span style="font-family: Symbol;">© </span></span></span>Finally, the lemon cake was filled with lemon curd and white chocolate ganache.<br />
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I chose these as they didn't require refrigeration, as there was definitely going to be <b><u>no</u> </b>room for a cake the size of this one!<br />
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After assembling the cake, I crumb coated it. <em>Crumb coating</em> is basically a thin, rough coating of frosting. This ensures that the crumbs don't come through and make the outer layer of icing look messy.<br />
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I then did some rosette piping around the bottom and top layer, leaving the middle tier plain. This gave some definition to the cake, rather than having it look like a big, clumpy pile of roses.<br />
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To finish the cake off, I sprayed it with <a href="http://www.wilton.com/store/site/product.cfm?sku=710-5522"><span style="color: magenta;">Wilton Pearl Colour Mist. </span></a>This gave the cake a really special, glamorous look!<br />
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Overall, I was super happy with how the cake turned out. My Nan and Pop loved it, and it made the day extra special!<br />
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Keep an eye out for some other delicious sweet treats I made for the day in the coming weeks!<br />
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<span style="background-color: white; color: #888888; font-family: Cambria; font-size: 13px; line-height: 18.47px;">Until next time, happy baking.</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/02675710061439682821noreply@blogger.com0tag:blogger.com,1999:blog-3513620747487959688.post-70320256858418387552014-07-03T00:11:00.001-07:002014-07-03T02:57:40.315-07:00The Last Five Months in Baking.<div style="text-align: left;">
I have been <b>SO</b> slack!!</div>
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My last post was over 5 months ago, and I feel terrible for that! Life has been pretty busy lately, finishing my second last semester of Uni forever! </div>
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However, I am back to write a small post about some of the sweet treats I have baked lately. </div>
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<b><u>Mini Blueberry Pies</u></b></div>
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As some of you may know, I adore blueberries! So after a trip to the blueberry farm, I dedicated much of my cooking to these little beauties!! These pies had a crisp, shortcut pastry, and a delicious cinnamon filling. Perfect for a cold, wintry day! </div>
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<b><u>Vanilla Cupcake with a Caramel Centre and Salted-Chocolate Frosting</u></b></div>
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In the middle of my busy uni semester, I found the perfect time to procrastinate, and make these super sweet but super tasty treats! Rather than following a recipe, I made it up as I went! The salted-chocolate frosting balanced out the sweetness of the caramel, and was pretty delectable! </div>
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<b><u>Rosette Piping</u></b></div>
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I purchased a rose tip a few weeks ago, and have since become obsessed with the product! I absolutely love the look of rosette piping, as it makes everything look so pretty! </div>
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<b><u>Eton Mess</u></b></div>
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My Dad requested something 'lemony' for his birthday dessert, and I was so excited to come up with something a little bit different! Mini meringues, lemon curd, vanilla bean cream, ice cream and bits of homegrown strawberries created a taste sensation! Plus, presentation is so much easier when you can be messy! </div>
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<b><u>Mini Lamingtons</u></b></div>
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Never again do I want to attempt these! Whilst they were completely and utterly delicious, the sheer pain of dipping and coating the cake in chocolate mixture and coconut is something which I have learnt to <u><b>hate</b></u>! </div>
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<b><u>Raspberry and Custard Tarts</u></b></div>
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These little treats were the perfect finish to a summer's picnic in the park! Together with a shortcrust pastry, the vanilla bean custard and tangy raspberries created a simple yet tasty dessert! </div>
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<b><u>Vanilla Bean Macarons with Nutella and White Chocolate Ganache </u></b></div>
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I was approached by a lovely lady asking me to make black and white macarons for a kitchen tea party. Whilst at first I was apprehensive, as I still lacked confidence when making macarons, I took on the challenge. My first batch were a <u><b>mega</b></u> failure! They looked like they belonged on the moon. My struggle came from the fact that they had to be black, and too much food colouring in macaron mixture leads to...well...let's just say...extremely unattractive macarons. However, after substituting colouring for some black gel, they turned out exactly as planned. These are my proudest moment to date in my baking journey!<br />
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<b><u>Mini Lemon Meringue Pies</u></b></div>
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These last few months have been jam packed full of weddings/wedding related events, which in turn results in me baking...a lot! These scrummy treats were for a very special couple's engagement party, and were a very big hit! Due to their tiny, bite-sized nature, they were the ideal snack for an afternoon tea party. And for me, they were simply an excuse to use my new blowtorch..which by the way, is <b><u>SO </u></b>much fun to use! </div>
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<b><u>Mini Banoffee Tarts</u></b></div>
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Yes...there is a pattern emerging here. I love making 'mini' things. They look nicer and are much easier to eat, resulting in much less wastage. Every month, myself and the girls meet up at someones house for a night of talk and super sweet treats. When hosting, I created a miniature version of a banoffee pie. This is a recipe I hold close to my heart, as it was one of the first desserts I learnt to make from my beautiful Aunty. One issue I come across when making this is that the bananas go brown. I hate brown banana. So, to avoid this, i decided to slice up the banana, and coat it in dark chocolate. The girls were intrigued, and they looked pretty cute too! </div>
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<b><u>Vanilla Slice</u></b></div>
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My family love custard, so this was a bit of a no-brainer when we had a ton of eggs to use. I was actually pretty impressed at how well this particular custard set, as generally it will ooze out the sides and look prettttttty unattractive! </div>
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<b><u>Chocolate Meringue Mousse Cake</u></b></div>
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This cake fascinates me. Whilst there are technically only two layers to this cake, upon baking it, three layers are created. A rich, dense mud cake at the bottom, a moussey layer in the middle, and a crisp meringue on top. At Easter, I make nothing other than chocolate desserts, so when I saw this gracing the cover of Donna Hay's Autumn magazine, I could not resist. Neither could each of our guests upon it's presentation at the table! </div>
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Ok, so that ended up being a lot longer than I first thought. I guess I have actually missed writing about my baking!</div>
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Next week I will be attempting a three-tiered cake for my Nan and Pop's 60th Wedding Anniversary. Wish me luck! </div>
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Stay tuned for a post in the coming weeks about that cake, as well as a few other layered cakes I have made lately!</div>
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Until next time, happy baking.</div>
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xx</div>
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Anonymoushttp://www.blogger.com/profile/02675710061439682821noreply@blogger.com0tag:blogger.com,1999:blog-3513620747487959688.post-24775705581503284622014-01-29T20:15:00.000-08:002014-09-01T05:29:13.825-07:00Blueberry, Watermelon, Lime & Strawberry Icy Poles. So it's summertime, which means one thing - frozen treats!<br />
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Last year for Christmas I was given a zoku icy pole maker. All you do is pour your mixture into the contraption and voila! Your icy poles are frozen in about 5 minutes! This makes the whole process so much easier as you don't have to wait agesss for them to set! Which means you can eat them practically straight away! Yay!<br />
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I like experimenting with different flavours when making icy poles. The options are limitless, making it all the more fun! After looking in various magazines (yes, Donna Hay), I came up with....blueberry watermelon, lime and strawberry icy poles!<br />
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Now blueberries don't have a lot of flavour when they are uncooked, so I decided to boil a cup full of them, with a cup of water and about half a cup of sugar until they were a thickish, purple consistency. I then allowed the mixture to cool.<br />
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I chopped up about 4 large pieces of watermelon and 6 strawberries, and placed them and the juice of half a lime in the blender. I added the blueberry and blitzed it until it was smooth! The mixture was then poured into my zoku icy pole maker, and let them freeze.<br />
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They were so delish, and are the perfect guilt-free treat for a hot summers day!<br />
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Anonymoushttp://www.blogger.com/profile/02675710061439682821noreply@blogger.com0tag:blogger.com,1999:blog-3513620747487959688.post-7623960754013713652014-01-13T02:05:00.000-08:002014-01-13T03:28:43.169-08:00My Christmas Table.<br />
This is just a quick little post to share with you some piccies of my Christmas table! As I mentioned earlier, it is my job to plan and decorate the table. Every year I try to do something different, making it a bit more special for my family.<br />
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After being inspired again by Donna Hay (surprise, surprise), I knew that I wanted to do a gingerbread table. Because of this, I decided to have a natural theme with a touch of red for festivity!<br />
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I used my little gingerbread village as the centrepiece, and arranged white flowers in small milk bottles along the table. Tea light candles were scattered in between to add a little extra light, and stripy red straws added a hint of colour to the table. <br />
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On each plate setting, I tied gingerbread tags to white serviettes with twine, so that each guest had a place on the table. In their water glasses, I sat a chocolate spoon (I made these days earlier), which they nibbled on during the day. </div>
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All in all, I was super happy with how the table turned out. Everyone appreciated my efforts, making it completely worth it!</div>
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I hope you all had a fabulous Christmas!</div>
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Until next time, happy baking. </div>
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Anonymoushttp://www.blogger.com/profile/02675710061439682821noreply@blogger.com0tag:blogger.com,1999:blog-3513620747487959688.post-80298386293288149602014-01-02T22:01:00.001-08:002014-01-13T03:26:16.294-08:00Lolly Baskets.I mentioned in a previous post that I love Christmas baking, and as some of you may be aware, last year, I made biscuit boxes for close family and friends. Whilst I vowed to never do them again, as they took me forever, I decided to make something a bit different for my loved ones...lolly baskets! Once again, I was completely inspired by a feature spread in Donna Hay's Christmas edition, where she suggested making lollies, a concept I fell completely in love with.<br />
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I began thinking about the different sweets I could make, and this is what I arrived at: </div>
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<span style="background-color: white; color: #999999; font-family: Symbol; font-size: 13px; line-height: 18px;">© </span>Honeycomb</div>
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Besides rocky road, I had never attempted any of these sweets, so it's safe to say that I was a little nervous about giving them a go! I purchased a candy thermometer to make my job a bit easier (which in the end was a complete failure), and off I went! </div>
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I began with the honeycomb, as this would stay fresh for the longest. In reality, this should be easy. But when my thermometer failed to read the temperature correctly due to the fact that it relied on being completely submersed in mixture, I was in trouble. I had to use my gut instinct to determine when to take the honeycomb mixture off the heat, and thankfully, I was spot on! The honeycomb turned out perfectly, and was likened to Crunchies (a Cadbury honeycomb treat) by both my parents! Tick!!<br />
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I went on to make the jubes, which were no hassle at all. I made both orange jubes and raspberry and blackcurrant jubes, modifying the base recipe with different fruit juices and flavourings. They were easy to cut, and looked pretty cute upon completion!<br />
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The rocky road is pretty self-explanatory. Chocolate, peanuts, marshmallows, but with the special addition of lolly snakes. I had never really considered adding in different things into the mixture, but after making rocky road with my aunty, I now do it all the time! I have just made another batch and added in sweet biscuits to the recipe, and I must say, it tastes pretty darn good!<br />
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Now, we come to the problematic lolly...the caramel peanut chews. Once again, this recipe relied on using a thermometer...awesome. I made this treat in 2 separate batches, as my pot kept overflowing when the mixture would boil up. This was the first annoying thing. The second was that I had no idea when the temperature had reached 124<span style="background-color: white; color: #999999; font-family: Cambria; font-size: 13px; line-height: 18px;">°C</span>. I tried holding the thermometer in side ways to get a more accurate reading, but after several burns, I gave up on using it. Once again, I was left to my own devices. After some time, I decided to take the first pot of caramel off the heat. It began to set well, so I was happy. The second batch was a different story. Rather than being chewy, it ended up being grainy and a fudge-like consistency...oops!<br />
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The last sweet treat I decided to create were cherry ripe bites...so basically, these are baby cherry ripe balls. This entails chopping up glacé cherries, and mixing it with condensed milk, coconut and red food colouring. You roll it up into balls, and coat in dark chocolate...easy peasy!</div>
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I packaged up the lollies in jars, brown paper and cute white doilies, and assembled them in baskets. To give them an extra special touch, I baked some gingerbread tags and piped the initials of the recipients on them. All in all, I was pretty happy with how they turned out, and everyone was really chuffed with my efforts.<br />
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So there we go! A cute little gift that any one can make, and that everyone will certainly appreciate!</div>
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Until next time, happy baking.</div>
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Anonymoushttp://www.blogger.com/profile/02675710061439682821noreply@blogger.com0tag:blogger.com,1999:blog-3513620747487959688.post-74610140572736686652013-12-15T16:52:00.001-08:002013-12-15T16:53:40.387-08:00Gingerbread Village.<br />
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<span style="font-family: Times, "Times New Roman", serif;">So today I am writing just a small post to share with you
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<span style="font-family: Times, "Times New Roman", serif;">I have never been one to love making gingerbread houses.
Whilst I love eating gingerbread, the whole cutting out and construction
process isn’t something that really appeals to me. It is pretty fiddly, and
almost impossible without the help of another person. I also find that with the
addition of lollies and oodles of royal icing, the house can end up looking
pretty tacky.</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">But after receiving the latest Donna Hay magazine, I was completely
inspired to attempt creating a gingerbread house…but with a twist. Gracing the front
cover of this month’s edition was a gingerbread village. Simple looking, yet completely
contemporary. <span style="mso-spacerun: yes;"> </span>I decided to rope in my
boyfriend to help me out with this one, as he has a real knack for cutting with
precision and assembling bits and pieces. So when you see masculine fingers in
some of the photos, remember they’re not mine! </span></div>
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<span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: Times, "Times New Roman", serif;">I won’t share with you the gingerbread recipe today, as it
is a pretty basic one!<span style="mso-spacerun: yes;"> </span>But what I will
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Now what will I do with 4 gingerbread houses you ask? <span style="font-family: Times, "Times New Roman", serif;">Within my family, it is my job to design and create the Christmas table (this is a self-appointed role by the way!). This year, I have decided to use this gingerbread village as the centrepiece, which I am completely excited about! I think it will look super cute alongside some beautiful white flowers and fairy lights. I will no doubt share it with you later on! </span></div>
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Unil next time, happy baking.</div>
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xx</div>
</span></span>Anonymoushttp://www.blogger.com/profile/02675710061439682821noreply@blogger.com0tag:blogger.com,1999:blog-3513620747487959688.post-78682325850901401292013-11-19T21:40:00.001-08:002013-11-19T21:45:01.409-08:00Cream Buns.So we arrive at the second sweet treat on my baking to-do list: Cream Buns. <br />
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I absolutely loved these when I was younger, and not much has changed! The bun, the cream and the raspberry jam are the perfect combination, and I was dying to try them out!<br />
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Once again, after looking on the internet, I couldn't decide on one recipe that I liked. So, I used bits and pieces of each recipe, to arrive at the perfect solution!<br />
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<span style="font-family: Times;"></span><span style="font-family: Times, "Times New Roman", serif;"><u><span style="color: #999999;">Cream Buns </span></u></span><br />
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<span style="color: #999999; font-family: Times;"><u>Bun</u></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><br /><span style="color: #999999;"><span style="color: #999999;"><span style="font-family: Symbol;">© </span><span style="font-family: Times New Roman;">4 cups of plain flour </span></span><br /><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="color: #999999;">© <span style="font-family: Times, "Times New Roman", serif;">60 g butter</span><span style="font-family: Times;"> </span></span></span></span></span><br /><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="color: #999999;">© <span style="font-family: Times;">1/4 cup sugar</span></span></span></span></span></span></span></span><br /><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="color: #999999;">© <span style="font-family: Times;">1/2 cup warm water</span></span></span></span></span></span></span></span><br /><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="color: #999999;">© <span style="font-family: Times, "Times New Roman", serif;">1 cup warm milk</span></span></span></span></span></span></span></span><br /><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="color: #999999;">©<span style="font-family: Times;"> 2 tsp dried yeast</span></span></span></span></span></span></span></span></span><br />
<span style="color: #999999;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="color: #999999;"><span style="font-family: Times;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="color: #999999;">©<span style="font-family: Times;"> 3 tbl water (extra)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="color: #999999;">©<span style="font-family: Times;"> 1 tbl sugar (extra)</span></span></span></span></span></span></span></span></span></span><br />
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<span style="color: #999999;">1) Mix dry ingredients together (sugar, yeast and flour).</span><br />
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<span style="color: #999999;"></span><br />
<span style="color: #999999;">2) Rub in butter to dry ingredients (This should look like breadcrumbs. It is the same method you use when making scones).</span> <br />
<span style="color: #999999;">3) Combine warm milk and warm water together. </span><br />
<span style="color: #999999;">4) Add in milk/water mixture. </span><br />
<span style="color: #999999;">5) Stir until semi-combined.</span><br />
<span style="color: #999999;">6) Knead mixture for around 5 minutes until your dough is well-formed.</span><br />
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<a href="http://3.bp.blogspot.com/-lqPn3XdVMII/UoxJs-smKmI/AAAAAAAAAQU/20-knn7FDB0/s1600/IMG_20131120_144447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-lqPn3XdVMII/UoxJs-smKmI/AAAAAAAAAQU/20-knn7FDB0/s320/IMG_20131120_144447.jpg" width="320" /></a></div>
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<span style="color: #999999;">7) Cover with gladwrap, and set aside in a warm place (I put mine in front of the oven) and leave to rise for around an hour. During this time, preheat your oven to 180°C (this temperature is for a fan-forced oven). </span><br />
<span style="color: #999999;">8) After your dough has risen and has roughly doubled in size, give it another knead. </span><br />
<span style="color: #999999;">9) Portion your dough into around 12 balls. Set aside and leave to rise for another 15 or so minutes.</span><br />
<span style="color: #999999;">10) Put buns into the oven for about 20-25 minutes. During this time, mix together the extra water and sugar. </span><br />
<span style="color: #999999;">11) As soon as the buns come out of the oven, brush the water/sugar mixture onto their tops. This gives them a nice, sugary glaze. </span><br />
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<span style="color: #999999;"><span style="color: #999999;"><span style="color: #666666;">TPB TIP:</span> By putting the glaze on after the buns have come out of the oven, this prevents them from burning!</span></span><br />
<span style="color: #999999;"><span style="color: #999999;"></span></span><br />
<span style="color: #999999;"><span style="color: #999999;"><span style="color: #999999;"><span style="color: #666666;">TPB TIP:</span> If the buns are turning too brown whilst in the oven, place a piece of baking paper on top of them. </span></span></span><br />
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<u><span style="color: #999999;">Cream filling</span></u><br />
<span style="color: #999999;"></span><br />
<span style="color: #999999;">Many cream buns use mock cream as their filling, and I reallllly wanted to give this a try. And much to my surprise, it actually worked out!</span><br />
<span style="color: #999999;"></span><br />
<span style="color: #999999;"><span style="color: #999999;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;">© </span><span style="font-family: Times New Roman;">4 tbl butter </span></span><br /><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="color: #999999;">© 4<span style="font-family: Times, "Times New Roman", serif;"> tbl sugar</span><span style="font-family: Times;"> </span></span></span></span></span><br /><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="color: #999999;">© <span style="font-family: Times;">4 tbl boiling water</span></span></span></span></span></span></span></span><br /><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="color: #999999;">© <span style="font-family: Times, "Times New Roman", serif;">4 tbl milk</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #999999; font-family: Times, "Times New Roman", serif;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="color: #999999;">© <span style="font-family: Times, "Times New Roman", serif;">1/2 tsp vanilla essence</span></span></span></span></span></span></span></span></span><br />
<span style="color: #999999;"></span><br />
<span style="color: #999999;">1) Using a stand mixer, cream butter and sugar for 5 minutes. Your mixture should be very light and creamy. </span><br />
<span style="color: #999999;">2) With the mixer running, alternate between adding in the milk and the boiling water. During this time, add in the vanilla essence.</span><br />
<span style="color: #999999;">3) Keep mixing until thick.</span><br />
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<a href="http://4.bp.blogspot.com/-qcOxhq8OtPQ/UoxHnDq5utI/AAAAAAAAAPw/TN8-oXM3AS0/s1600/IMG_20131120_143746.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-qcOxhq8OtPQ/UoxHnDq5utI/AAAAAAAAAPw/TN8-oXM3AS0/s320/IMG_20131120_143746.jpg" width="320" /></a></div>
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<span style="color: #999999;"><span style="color: #999999;"><span style="color: #999999;"><span style="color: #666666;">TPB TIP:</span> Whilst the mixture might seem a bit runny at first, persevere and keep it mixing. It will become thick! Also, put your mock cream in the fridge before piping to make it easier to manage. </span></span></span><br />
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<span style="color: #999999;"><u>Assembly</u></span><br />
<span style="color: #999999;">1) Once the buns are completely cool, slice down the middle. </span><br />
<span style="color: #999999;">2) Pipe the cream into the bun, and then top with some raspberry jam.</span><br />
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<span style="color: #999999;">3) Dust with icing sugar if you are planning on serving them straight away. </span><br />
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<span style="color: #999999;"></span><br />
<span style="color: #999999;">And there you go! Your own cream buns!</span><br />
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<span style="color: #999999;">Until next time, happy baking. <br /><br /> xx</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/02675710061439682821noreply@blogger.com0tag:blogger.com,1999:blog-3513620747487959688.post-86407991804904136322013-11-06T20:31:00.000-08:002013-11-19T21:15:16.739-08:00Wagon Wheels.<span style="color: #999999;">So today I cross off my first bakeable treat on my to-do list...Wagon Wheels! </span><br />
<span style="color: #999999;">I love wagon wheels. They were a favourite childhood treat of mine, and although I haven't had one in many years, I still find them as delicious as ever! </span><br />
<span style="color: #999999;"> </span><br />
<span style="color: #999999;">I'm not sure what gave me the desire to make these from scratch, but after receiving encouragement from one of my lovely Instagram followers, I decided to give them a go! </span><br />
<span style="color: #999999;"></span><br />
<span style="color: #999999;">After researching a variety of recipes on the internet, I still hadn't found one that stood out to me. Either the biscuit had multiple types of flours in it (I only have plain and self-raising flour at home) or some used pre-made marshmallow, such as marshmallow fluff (an American spread). So rather than following one recipe, I decided to combine different pieces of each one. So, here you go!</span><br />
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<span style="color: #999999;"> </span><br />
<strong><span style="color: #666666; font-family: Georgia;">Wagon Wheels</span></strong><br />
<strong><span style="font-family: Georgia;"></span><br /></strong><span style="color: #999999;"><span style="color: #999999; font-family: Times, "Times New Roman", serif;"><u>Ingredients</u></span><br /><span style="color: #999999; font-family: Times, "Times New Roman", serif;"></span><br /><u><span style="font-family: Times;">Biscuit (Adapted from Donna Hay's Black and White Wagon Wheels)</span></u></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"> </span><br />
<span style="color: #999999;"><span style="color: #999999;"><span style="font-family: Symbol;">© </span><span style="font-family: Times New Roman;">170g unsalted butter, softened </span></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="color: #999999;">© <span style="font-family: Times;">1 cup (160g) icing (confectioner's) sugar, sifted </span></span></span></span></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="color: #999999;">© <span style="font-family: Times;">1 teaspoon vanilla extract </span></span></span></span></span></span></span></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="color: #999999;">© <span style="font-family: Times, "Times New Roman", serif;">2 teaspoons honey</span></span></span></span></span></span></span></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="color: #999999;">© <span style="font-family: Times, "Times New Roman", serif;">1 egg</span></span></span></span></span></span></span></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="color: #999999;">©<span style="font-family: Times;"> 2¼ cups (335g) plain flour</span></span></span></span></span></span></span></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="color: #999999;">© <span style="font-family: Times, "Times New Roman", serif;">1 tsp baking powder</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #999999; font-family: Times;"><span style="font-family: Symbol;">©</span>A jar of jam (whatever flavour you wish to use..also, you won't be needing the whole jar!)</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><br />
</span><span style="color: #999999;">1) Preheat oven to 165°C (this temperature is for a fan-forced oven). </span><br />
<span style="color: #999999;">2) Cream butter and sugar in bowl for 5 minutes. Add in egg, honey and vanilla essence. Beat. </span><br />
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<span style="color: #999999;">3) Add in flour and baking powder, and mix until combined. </span><br />
<span style="color: #999999;">4) Mix dough into a ball. Wrap in glad wrap and flatten out to a disc. Put in fridge for an hour to chill. </span><br />
<span style="color: #999999;">5) Once the dough has been in the fridge for an hour, roll between 2 sheets of baking paper until it is half a centimetre thick. </span><br />
<span style="color: #999999;">6) Using a round cookie cutter, cut out circle of dough and place on a baking tray lined with paper. </span><br />
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<span style="color: #999999;">7) Place biscuits in the oven and cook for around 7 minutes (The time they take will depend on whether you are using a fan-forced oven or not). </span><br />
<span style="color: #999999;">8) Take out of oven and cool on a wire rack. </span><br />
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<span style="color: #999999;">9) Pair up your biscuits so that you have two biscuits around the same size. </span><br />
<span style="color: #999999;">10) Spread one side with jam, and leave the other blank. </span><br />
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<span style="color: #999999;"><span style="color: #666666;">TPB TIP:</span> All of my recipe's temperatures are based on a fan-forced oven. If you don't have a fan-forced oven, just add about 10-12°C onto the temperature I give you! </span><br />
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<span style="color: #999999;"><u>Marshmallow</u> </span><br />
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<span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="color: #999999;">© 1<span style="font-family: Times, "Times New Roman", serif;"> cup castor sugar</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="color: #999999;">© <span style="font-family: Times, "Times New Roman", serif;">2/3 cup water</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="color: #999999;">© <span style="font-family: Times, "Times New Roman", serif;">1 tbl gelatine powder</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="color: #999999;">© 1 <span style="font-family: Times, "Times New Roman", serif;">tsp vanilla essence</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="color: #999999;">© 1 <span style="font-family: Times, "Times New Roman", serif;">tsp food colouring</span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="color: #999999;">1) Mix castor sugar, water and gelatine until dissolved. Place in pot over low heat and boil for 10 minutes. Do not stir it during this time! </span><br />
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<span style="color: #999999;">2) After 10 minutes, take off heat and leave for another 10 minute interval. </span><br />
<span style="color: #999999;">3) Once cool, put mixture into a stand mixer and leave on medium speed for...you guessed it...10 minutes! </span><br />
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<span style="color: #999999;"><span style="color: #666666;">TPB TIP:</span> <em>You will know when your marshmallow is ready. The mixture will be firm enough to stand up by itself. But be careful, once it's ready, it doesn't take long to set! </em></span><br />
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<span style="color: #999999;"><span style="color: black;"></span></span><span style="color: #999999;">Once your marshmallow is ready, and your biscuits are spread with jam, you are ready for assembly! Place your marshmallow in a piping bag with a small nozzle attached. Squirt a dollop of marshmallow on top of your jam. Be careful not to put too much on each, as remember you will be sandwiching another biscuit on top, which may cause the mixture to ooze out the sides. Put these in the freezer for around 10 minutes so that they firm up, ready to be dipped in the chocolate mixture. </span><br />
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<span style="color: #999999;"><u>Chocolate mixture</u></span><br />
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<span style="color: #999999;">I used both white and dark chocolate for my wagon wheels, but you can choose whatever flavour you want. </span><br />
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<span style="color: #999999;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="color: #999999;">© <span style="font-family: Times, "Times New Roman", serif;">400g dark chocolate </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #999999; font-family: Times;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="color: #999999;">© <span style="font-family: Times, "Times New Roman", serif;">2 tbl vegetable oil </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #999999; font-family: Times;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #999999; font-family: Times, "Times New Roman", serif;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;">1) <span style="font-family: Times, "Times New Roman", serif;">Melt chocolate in the microwave. Add in oil and mix well.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #999999; font-family: Times, "Times New Roman", serif;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;">2) <span style="font-family: Times, "Times New Roman", serif;">Dip each biscuit in the chocolate mixture, ensuring that the sides are covered well. Place on a tray lined with baking paper.</span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #999999; font-family: Times, "Times New Roman", serif;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;">3) <span style="font-family: Times, "Times New Roman", serif;">Cool in fridge.</span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #999999; font-family: Times, "Times New Roman", serif;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"><span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="color: #999999;"><span style="color: #666666;">TPB TIP:</span> <em>Don't stress if the dipping process becomes messy. This will always be the case! Just remain level-headed and you will be fine! Also, because the chocolate is very runny, most of the time you will get a little pool surrounding each biscuit. Don't worry, this can always be broken off after it <span style="color: #999999;">has set. </span></em></span><br />
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<span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;">And <span class="st">voilà, a yummy treat which will no doubt impress! </span></span></span><br />
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<span style="color: #999999;">Until next time, happy baking. <br /><br /> xx</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/02675710061439682821noreply@blogger.com1tag:blogger.com,1999:blog-3513620747487959688.post-12437992074697093842013-11-05T21:58:00.000-08:002013-11-07T15:32:57.399-08:00My Holiday To-Do List.Yay! I am finally on holidays! <br />
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After a long year at uni, it is so nice to be able to sit here and write, without having guilt creep into the back of my mind, telling me that I should be studying instead. This means that I will have so much time to bake and experiment with new recipes. This makes me so excited! <br />
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As some of you might know, I love being organised. I make lists for everything, and plan out events months in advance. So, of course, I have started to compile a list of yummy, bakeable treats (yes, I know bakeable isn't a word) that I am aiming to make over the summer, and I thought I might share it with you! <br />
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<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">©<span style="font-family: Times, "Times New Roman", serif;"> <span style="color: magenta;">Wagon Wheels</span></span> </span></span></span></span></span></span></span></span></span></span></span><br />
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<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><em><span style="font-family: Times, "Times New Roman", serif;">I have never</span> <span style="font-family: Times, "Times New Roman", serif;">attempted these scrummy biccies, but now that I can make my own marshmallow, I have decided to give them a go!</span></em> </span></span></span></span></span></span></span></span></span></span></span><br />
<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© <span style="color: magenta; font-family: Times;">Blueberry Galette </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"><em>I absolutely adore anything blueberry, so after watching a program the other night which was all about galettes (a form of loose pastry with fruit in the centre), I am dying to try them out!</em> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© <span style="color: magenta; font-family: Times, "Times New Roman", serif;">Toasted Marshmallow Macarons</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"><em>After reading through Adriano Zumbo's 'Zumbarons', I reallllllly want to try this flavour macaron out (Yes, I am semi-obsessed with marshmallows at the moment). His recipes are pretty complex, but I think I am up for this challenge!</em> </span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"></span></span></span></span></span></span></span></span></span></span></span></span> </div>
<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"><span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© <span style="color: magenta; font-family: Times, "Times New Roman", serif;">Tiramisu ice-cream</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"><span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© <span style="color: magenta; font-family: Times, "Times New Roman", serif;">Mango sorbet</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"><span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© <span style="color: magenta; font-family: Times, "Times New Roman", serif;">Vanilla gelato</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"><span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times, "Times New Roman", serif;"><em>For my 21st birthday, I was so lucky to get the Ice Cream bowl attachment for my KitchenAid. This summer, I am really keen to try out a heap of new flavours of ice-cream, gelato and sorbet. </em></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><em><span style="font-family: Times;"></span></em></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><em><span style="font-family: Times;"></span></em></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"><span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© <span style="color: magenta;"><span style="font-family: Times, "Times New Roman", serif;">Raspberry Jam</span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-family: Times;"> </span><br />
<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"><span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<em>During summer, we grow an abundance of raspberries. Normally, we can't use them all up, so they go to waste. However, I would love to make my own jam, so that I can use it in my own sweet treats, rather than supermarket bought jam! </em><br />
<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: Symbol;">© </span><span style="color: magenta;"><span style="font-family: Times, "Times New Roman", serif;">Cream Buns</span></span><br />
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<span style="font-family: Times;"><span style="color: #666666;"><em>I absolutely <strong>love love love</strong> cream buns. They are just so tasty, and they look super cute too! I have been experimenting with different types of dough lately, so it will be interesting to see which dough suits this recipe best!</em> </span></span><br />
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<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;">So that is it for now! No doubt I will add to this list, particularly with Christmas coming up. I adore Christmas baking, so keep your eyes peeled for a special Christmas baking post (or two!) </span></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;">Until next time, happy baking.</span></span></span></span></span><br /><span style="font-family: Times;"></span><br /><span style="font-family: Times;">xx</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"></span></span></span></span></span></span></span></span></span></span></span></span><br />Anonymoushttp://www.blogger.com/profile/02675710061439682821noreply@blogger.com2tag:blogger.com,1999:blog-3513620747487959688.post-13875597679288486312013-11-02T22:09:00.001-07:002013-11-03T01:52:15.097-08:00Turkish Delight Macarons.Macarons...macaroons...who knows the correct spelling? Not me. But what I do know, is that these little, fancy sweets are deceivingly difficult but completely delectable at the same time! <br />
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But I must confess, I do tend to avoid these little treats for several reasons. <br />
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1) I am a perfectionist, and the few times I have tried to make them, they haven't turned out exactly how I wished they would. <br />
2) They take a lot of time and precision.<br />
3) Up until now, I hadn't found a decent recipe which worked for me!<br />
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However, after buying the lovely <a href="http://www.aliceinbakingland.com/"><span style="color: magenta;">alice in bakingland</span></a> book, I was inspired to try them out once more!<br />
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Initially, I planned to make a basic rose water shell. Rose water is such a pretty scent and flavour, and I don't get to use it often enough. So when I saw a recipe which suggested using it, I jumped at the chance! However, my normal filling for macarons is generally a white chocolate ganache. But after looking in the cupboard, and realising that we didn't have any white chocolate, I had to change my plans. It's so important to get the filling right, as it is this which binds the two flavours together. Rose water doesn't go with a lot of flavours, making this task a bit harder than usual. However, I soon realised that Turkish Delight is made up of rose water and milk chocolate, hence my Turkish Delight Macarons! <br />
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<strong><span style="color: #666666; font-family: Georgia;">Turkish Delight Macarons</span></strong><br />
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<span style="color: #999999; font-family: Times, "Times New Roman", serif;"><u>Ingredients</u></span><br />
<span style="color: #999999; font-family: Times, "Times New Roman", serif;"></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><u>Rose water shell</u> </span></span><br />
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<span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;">© </span>60 g almond meal<br />
<span style="font-family: Symbol;">© </span>100g icing sugar</span></span><br />
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<span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;">© </span>50g <span class="yshortcuts" id="lw_1340605116_0">egg whites</span></span></span></div>
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<span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;">© </span>17g <span class="yshortcuts" id="lw_1340605116_1">granulated sugar</span></span></span></div>
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<span style="font-family: Times, "Times New Roman", serif;"><span style="color: #999999;"><span style="font-family: Symbol;">© </span>1-2 drops of pink food colouring (depending how dark you want your macarons to be)</span></span></div>
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<span style="font-family: Symbol;"><span style="color: #999999;">© 1 <span style="font-family: Times, "Times New Roman", serif;">teaspoon of rose water</span></span></span></div>
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1) Put the almond meal and icing sugar in a food processor and grind until a powder forms (This is to ensure that your macarons aren't lumpy...a technique I am yet to perfect).<br />
2) Using a stand mixer, beat egg whites on medium speed until soft peaks form. Slowly add in the granulated sugar until stiff peaks form. During this time, also add in food colouring and rose water. <br />
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3) Divide almond mixture into 3 portions. Add in one portion at a time to your egg mixture, folding in slowly and in a gentle manner. It is important that you do not over mix, as this will cause your macaron mixture to become too runny. The consistency of your mixture should be smooth and ribbon like, breaking off when lifted by a spatula. <br />
4) Place mixture into a piping bag.<br />
5) On a tray lined with baking paper, pipe on mixture. The macarons should be about the size of a 20c piece. They will spread marginally after piping. <br />
6) Tap your tray onto the bench, as this removes any air bubbles from your macarons. <br />
7) Leave your macarons sitting on the bench top for at least 20 minutes. A skin should form on the top of your shell. This helps with the development of the 'feet' on your macarons. During this time, preheat your oven to 140 degrees Celsius (I use a fan-forced oven).<br />
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8) Place macarons in the oven and allow to cook for around 12 minutes. <br />
9) Take out of the oven and allow to cool <span style="color: magenta;"><u>completely</u></span>. Don't rush this process, as your macarons will stick to your baking paper if they are not completely cold. <br />
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<span style="color: #666666;">TPB TIP:</span> <span style="color: #999999;"><em>When piping your macarons, if you get a little peak on top of each shell, wet your finger slightly and gently rub the peak till it is flat. </em></span><br />
<span style="color: #999999;"><span style="color: black;"></span></span><br />
<span style="color: #999999;"><span style="color: black;"></span></span><br />
<u>Milk Chocolate Ganache</u><br />
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<span style="font-family: Symbol;">© <span style="font-family: Times, "Times New Roman", serif;">125 g milk chocolate</span></span><br />
<span style="font-family: Symbol;">©<span style="font-family: Times, "Times New Roman", serif;"> 1/3 cup cream</span></span><br />
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1) Melt the chocolate in the microwave (I am so slack and refuse to stand by my stove just to melt chocolate. But this way works perfectly, and I am yet to fail at ganache!) <br />
2) Quickly whisk in the cream and set aside until the mixture begins to firm. <br />
3) Pipe filling onto macaron shell and sandwich with another.<br />
4) Drizzle any additional chocolate on top of your macarons to make them look extra pretty!<br />
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There you go! A delicious recipe for a favourite sweet treat of mine. I dare you to have a go! <br />
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Until next time, happy baking. <br />
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xx<br />
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<br />Anonymoushttp://www.blogger.com/profile/02675710061439682821noreply@blogger.com4tag:blogger.com,1999:blog-3513620747487959688.post-32049308014141535562013-10-11T23:00:00.001-07:002013-10-12T23:37:18.484-07:00Mini Meringues with Vanilla Bean Cream and Lemon Curd.So I have been completely slack in the past four or so months! Due to my hectic schedule at Uni, I have sadly had little time to write up a blog post. This is not to say that I haven't found time to bake, as that is my trusty form of procrastination! <br />
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Here is a list of <span style="color: magenta;">yummy</span> treats I have been baking lately:<br />
<br />
<span style="font-family: Symbol;">© </span>Marshmallow sherbet cones<br />
<span style="font-family: Symbol;">© </span>Turkish delight macarons<br />
<span style="font-family: Symbol;">© </span>Coconut and raspberry slice<br />
<span style="font-family: Symbol;">© </span>Toblerone brownie bottom cheesecake<br />
<span style="font-family: Symbol;">© </span>Salted caramel brownie<br />
<span style="font-family: Symbol;">© </span>French toast with candied bacon cupcakes<br />
<span style="font-family: Symbol;">© </span>Nutella whoopie pies<br />
<span style="font-family: Symbol;">© </span>Mars bar cheesecake<br />
<span style="font-family: Symbol;">© </span>Choc-caramel shortbreads<br />
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And my latest baking treat...Mini meringues with vanilla bean cream and lemon curd. <br />
<br />
It would have been my amazing Aunty's birthday this week. Her passion for cooking was such an inspiration to me, and I can only dream to be a fraction of the baker she was. When I was little, she taught me how to make meringues, so I thought it was fitting that I would give them a go myself. <br />
<br />
Now because meringues use only egg whites, I found myself thinking about how I could put the leftover egg yolks to use. Did I want to make custard? Probably not. Meringues are sweet enough, that custard would only make the dessert super heavy. So lemon curd it was!<br />
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<strong><span style="font-family: Georgia;"><span style="color: #666666;">Mini Meringues with Vanilla Bean Cream and Lemon Curd</span></span></strong><br />
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<u>Ingredients</u><br />
<br />
<u>Meringue</u><br />
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<span style="font-family: Symbol;">© </span>3 egg whites<br />
<span style="font-family: Symbol;">© </span>3/4 cup of sugar (I use caster sugar)<br />
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1) Preheat oven to 100 degrees Celsius. <br />
2) Using a hand mixer or Mixmaster, whisk egg whites until soft peaks form.<br />
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3) Add in sugar very slowly. The mixture should begin to stiffen. You know the mixture is ready when the peaks stay stiff when lifted up using a spatula. <br />
4) Add in any food colouring. You will only need a tiny bit! (I used<span style="color: magenta;"> pink</span>. Surprise surprise!)<br />
5) You can choose to either pipe your mixture on like I did, or plonk it on. Either way works, it just depends on the look you are going for! <br />
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6) Put meringues in oven for 1 hour. Once they are cooked, leave them in the oven with the door ajar for another 1-2 hours, so that they dry out and don't become stuck to the paper (trust me, that is not pleasant). <br />
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<span style="color: #666666;">TPB TIP:</span> <span style="color: #999999;"><em>When mixing your eggwhite and sugar, don't try any shortcuts. If the mixture isn't firm enough, your meringues will not hold their shape, and will become like flat pancakes (not attractive!) </em></span><br />
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While the meringues are in the oven, you can make your lemon curd!<br />
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<u>Lemon curd</u><br />
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<span style="font-family: Symbol;">© </span>1 teaspoon of lemon zest<br />
<span style="font-family: Symbol;">© </span>3 egg yolks<br />
<span style="font-family: Symbol;">© </span>1/4 cup of lemon juice<br />
<span style="font-family: Symbol;">© </span>90g butter (chilled and chopped up)<br />
<span style="font-family: Symbol;">© </span>110g caster sugar<br />
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1) Using hand mixer, whisk the sugar and egg yolks until nice and creamy. Using a normal whisk will not work, as the mixture becomes stuck and is a nightmare to work with!<br />
2) Add in lemon zest and lemon juice and mix till combined. <br />
3) In a heat proof bowl, mix over a pot of simmering water for about 20 minutes, until the curd becomes nice and thick.<br />
4) Take off heat and whisk in butter.<br />
5) Place in the fridge until ready to use. <br />
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When ready to serve, place a nice dollop of cream and curd on top of the meringue. You can even pre-make these earlier in the day, to increase the gooiness of your meringue! <br />
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<span style="color: magenta;">Delish!</span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;">Until next time, happy baking.</span></span></span></span></span><br />
<span style="font-family: Times;"></span><br />
<span style="font-family: Times;">xx</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/02675710061439682821noreply@blogger.com1tag:blogger.com,1999:blog-3513620747487959688.post-20655077208223716302013-06-16T03:05:00.000-07:002013-06-18T19:02:17.678-07:00Red...or should I say Pink Velvet Cupcakes.Ahhh, the infamous red velvet cake. With the deliciously rich, dense cake topped with the creamy, delectable cream cheese frosting, who can deny that this combination is a match made in heaven! <br />
Whilst many believe the reddish tinge comes from the reaction between the cocoa powder and the baking soda, this is not the case. Instead, the colour comes from a much more obvious source- the red food colouring. <br />
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I decided that I wanted to tackle this recipe once again, as the last time I did, there were foreign crunchy bits inside my mixture. Not very pleasant at all! <br />
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Because of my love for all things <span style="color: magenta;">pink</span>, I chose to use <span style="color: magenta;">pink</span> colouring instead of red, curious to see the result. If I am being completely honest with you, the result was no different to my red velvet cake. But I just love the thought of making <span style="color: magenta;">pink</span> cake! Silly, I know! <br />
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<br />
I researched a wide variety of recipes on the internet and in my cook books, and settled on a basic one found on taste.com. <br />
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<strong><span style="color: #666666; font-family: Georgia;">Red (<span style="color: magenta;">pink</span>) Velvet Cupcakes</span></strong> (<span style="font-family: Times;">Taken from </span><a href="http://taste.com.au/"><span style="color: #666666; font-family: Times;">taste.com.au</span></a><span style="font-family: Times;">)</span><br />
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<u>Ingredients</u><br />
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<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© </span></span></span></span></span></span></span></span></span></span></span>300g (2 cups) plain flour<br />
<span class="element"></span><span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© </span></span></span></span></span></span></span></span></span></span></span>30g (1/4 cup) cocoa powder<br />
<span class="element"></span><span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© </span></span></span></span></span></span></span></span></span></span></span>1 tsp bicarbonate of soda<br />
<span class="element"></span><span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© </span></span></span></span></span></span></span></span></span></span></span>315g (1 1/2 cups) caster sugar<br />
<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© </span></span></span></span></span></span></span></span></span></span></span>250ml (1 cup) buttermilk<br />
<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© </span></span></span></span></span></span></span></span></span></span></span>200g unsalted butter, melted<br />
<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© </span></span></span></span></span></span></span></span></span></span></span>2 eggs, lightly whisked<br />
<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© </span></span></span></span></span></span></span></span></span></span></span>1 tbs white vinegar<br />
<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© </span></span></span></span></span></span></span></span></span></span></span>1 tsp vanilla extract<br />
<span class="element"></span><span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© </span></span></span></span></span></span></span></span></span></span></span>1-2 tsp red food colouring (I chose <span style="color: magenta;">pink</span> instead)<br />
<span class="element"></span><br />
<span class="element">1. Preheat oven to 170°C. </span><br />
<span class="element"></span><br />
<span class="element">2. When I make cupcakes, I love to use the free-standing cupcake patty pans (See them below). They only require about a table spoon of mixture in each, making your cupcakes go a lot further! Also, you can bake as many as you want at a time, rather than being restricted by using a patty tin. </span><br />
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<span class="element">3. </span><span class="element">Sift the flour, cocoa powder and bicarb soda into a bowl. Stir through the sugar</span><span class="element"></span><br />
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<span class="element">Now if anyone knows me, they would know that I am a lazy baker. I don't sift and I don't measure accurately. Whilst this normally works just fine for me, I have found with red (<span style="color: magenta;">pink</span>) velvet cakes, the dry ingredients do need sifting, otherwise the mixture becomes lumpy. Trust me, I learnt the hard way! </span><br />
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<span class="element">4. After this, add the </span><span class="element">buttermilk, butter, eggs, vinegar and vanilla into a bowl, and mix (I used my Kitchen Aid). </span><br />
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<span class="element">Now buttermilk isn't the easiest ingredient to find, as supermarkets are lazy and don't stock it often! If you don't have any, or can't be bothered making the trip to the shop, just add a tablespoon of lemon juice into a cup of milk (as low fat as possible). This just helps make the cake extra moist and yummy! </span><br />
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<span class="element">5. Add the dry ingredients into your milk mixture, and mix until combined. Add in your food colouring. Don't be scared to be generous! The more colour the merrier I say! </span><br />
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<span class="element">6. Bake for about 10-15 minutes. If you're not sure if they're ready to take out, put a bamboo skewer through the centre of a cupcake, and if it comes out cleanly, they're finished! </span><br />
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<span class="element">7. Cool on a wire rack. </span><br />
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<span class="element">Now, we get to the icing *sigh*. Normally, this is easy for me! I whip it up, slop it into my piping bag, and swirl it on. But today, that was not the case. Because of the lack of stock at the supermarket, the only cream cheese they had was one for cooking. That sounds fine right? Yeh, I thought so too. When adding it into my mixer, I just knew it'd be too runny. And yep, it was! My icing didn't set, and I was devastated! No matter how much icing sugar I added in, it remained as sloppy as ever. In the end, I took out a small portion of mixture, and added in extra icing sugar. This worked (to a degree), but wasn't as stiff as I had hoped. But this is all part of baking, and thinking on your feet is an important skill to have! </span><br />
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<span class="element"><u>Cream cheese frosting</u></span><br />
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<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© </span></span></span></span></span></span></span></span></span></span></span>2 x 250g pkts cream cheese, at room temperature<br />
<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© </span></span></span></span></span></span></span></span></span></span></span>300g (2 cups) pure icing sugar<br />
<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© </span></span></span></span></span></span></span></span></span></span></span>120g butter, extra, at room temperature<br />
<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© </span></span></span></span></span></span></span></span></span></span></span>1 tsp vanilla essence, extra<br />
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<span class="element">Mix your ingredients together, ensuring the mixture is smooth and lump free.</span><br />
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<span class="element"><span style="color: #666666;">TPB TIP:</span> <span style="color: #999999;"><em>Ensure that your butter is softened - not melted, but not hard either. This guarantees that your icing will not have yucky lumps of butter in it, but will also be firm enough to set. </em></span></span><span class="element"></span><br />
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;">Until next time, happy baking.</span></span></span></span></span><br />
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<span style="font-family: Times;">xx</span><br />
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Anonymoushttp://www.blogger.com/profile/02675710061439682821noreply@blogger.com2tag:blogger.com,1999:blog-3513620747487959688.post-75722774966068564012013-05-28T04:32:00.001-07:002013-10-11T23:14:56.160-07:00My 21st Tea Party.A couple of weeks I turned 21, and as I'm not a huge party girl, I decided to throw myself a High Tea for the occasion! I began planning months ago, as I knew uni would soon catch up to me! And alas, it did! However, not before I had everything ready to go!<br />
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Over the last few months, Mum and I have been visiting different op-shops, in the hope of finding some pretty tea cups, plates and tea stands. We found some beautiful treasures which fitted perfectly with my florally feminine theme. <br />
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Throughout this time, I was also making my own decorations. One super easy and pretty cute idea I found was bunting made out of paper doilies. All you need to do is find some string, and fold a doily half way and stick it there! Easy peasy!<br />
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I was inspired by a picture I had seen on the Internet, which showed jars filled with roses tied together, hanging on a wall. I just loved this idea, and decided to try it out myself. It worked out perfectly, and looked gorgeous on the day! My lovely friend Janelle also lent me her handmade bunting, and some super pretty table cloths to fit out my house.<br />
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One week before, I decided to make some shortbread for my guests to take home as a little gift. I used a cute teapot cookie cutter, which matched my theme perfectly. They turned out fairly well, however you need to be super careful when making shortbread. Firstly, you should only cook it for a fraction of the recommended time, as they don't look as nice when they're a shade of brown! Secondly, the consistency has to be spot on-not too crumbly, but definitely not too sticky and wet. Here is the recipe I used (Courtesy of Taste.com):<br />
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<span style="background-color: white; color: #666666; font-family: Georgia, "Times New Roman", serif;"><strong>Traditional Shortbread</strong></span><br />
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<u>Ingredients</u><br />
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<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© </span></span></span></span></span></span></span></span></span></span></span>250g butter, at room temperature<br />
<span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© </span></span></span></span></span></span></span></span></span></span></span>100g (1/2 cup) caster sugar<br />
<span class="element"></span><span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© </span></span></span></span></span></span></span></span></span></span></span>300g (2 cups) plain flour, sifted<br />
<span class="element"></span><span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© </span></span></span></span></span></span></span></span></span></span></span>90g (1/2 cup) rice flour, sifted<br />
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Preheat oven to 150°C. Brush 2 baking trays with melted butter to grease. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.</div>
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Gradually add the combined flour, beating on low speed until almost combined. Use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead gently until smooth.</div>
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Divide the dough into 2 equal portions. Use your hands to shape 1 portion of dough into an 18cm-diameter disc. Transfer to 1 of the prepared trays. Use a flat-bladed knife to smooth the surface. Pinch the edges to create a fluted edge. Use a small sharp knife to score the disc into 8 wedges and use a fork to prick the dough all over. Repeat with the remaining dough to make a second disc.</div>
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Bake the shortbread in oven, swapping the trays halfway through cooking, for 40 minutes or until light golden. Set aside on the trays for 10 minutes to cool before transferring to a wire rack to cool completely. </div>
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As I wanted the food I served to be as fresh as possible, I waited till the Thursday before the Saturday before I started baking. I made over 80 tart cases, as well as Rose Water Meringues. Whilst my mixture looked beautiful, I didn't leave the meringues in the oven long enough to dry out, resulting in them sticking to the paper, and losing their gooey centre. I learnt my lesson, and the second batch turned out perfectly!<br />
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<span style="background-color: white; color: #666666; font-family: Cambria; font-size: 13px; line-height: 18px;">TPB Tip:</span><i><span style="color: #999999;"> When making meringues of any shape or form, make sure you leave them in the oven for at least an hour, ensuring that they don't stick to to the baking paper!</span></i><br />
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On the Friday, my beautiful Oma and Nan came up to help me prepare for the following day. We had so much to prepare, and together, we pulled it off! Our task list was as follows:<br />
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© </span></span></span></span></span></span></span></span></span></span>Make lemon curd<br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© </span></span></span></span></span></span></span></span></span></span>Make caramel filling<br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© </span></span></span></span></span></span></span></span></span></span>Make cheesecake filling<br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© </span></span></span></span></span></span></span></span></span></span>Make sponge cake<br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© </span></span></span></span></span></span></span></span></span></span>Make chocolate and peanut butter cupcakes<br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© </span></span></span></span></span></span></span></span></span></span>Make vanilla and cream cheese cupcakes<br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© </span></span></span></span></span></span></span></span></span></span>Prepare wonton cases<br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© </span></span></span></span></span></span></span></span></span></span>Make custard filling<br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© </span></span></span></span></span></span></span></span></span></span>Wash all tea cups and plates<br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© </span></span></span></span></span></span></span></span></span></span>Set out table<br />
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It was such a lovely day spending it with these two amazing women, and I am so thankful to have them in my life!!<br />
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My mum made an amazing spread of savoury food, including caramelised onion and brie tarts, pin wheels, chicken wonton cups and mini sausage rolls. My brother and dad served cider & long island iced teas to the guests, and did an awesome job might I add! I was so proud of each of them, and I am so so blessed to have them in my life <span style="background-color: white; color: #888888; font-family: Symbol; font-size: 13px; line-height: 18px;">©</span><br />
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The day went perfectly, and I was totally spoilt by all of my lovely friends! I couldn't have done any of it without my family, and I love them to bits!<br />
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P.S. Sorry for the super long post! <br />
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;">Until next time, happy baking.</span></span></span></span></span><br />
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<span style="font-family: Times;">xx</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/02675710061439682821noreply@blogger.com1tag:blogger.com,1999:blog-3513620747487959688.post-85554392504286343092013-04-19T05:51:00.001-07:002013-10-11T23:15:27.706-07:00The Ups and the Downs of my Favourite Creations.<br />
As I mentioned in my first post, I <strong>love</strong><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"> <span style="font-family: Times, "Times New Roman", serif;">baking. My love for it began when I was little, as my Mum gave me so many opportunities to cook. From baking shortbread with her at Christmas time, to making kiss biscuits with my Nan, my love for it has never waned. </span></span></span></span></span><br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"></span></span></span></span><br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"></span></span></span></span><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times, "Times New Roman", serif;">I have always been a bit of a sweet tooth, so I tend to sway towards sugar-based recipes. I am always up for a challenge, and in the past year, have attempted some desserts I have avoided for many years. And whilst the end product may look pretty, the process wasn't necessarily <span style="font-family: Times New Roman;">as </span>attractive. </span></span></span></span></span><br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"></span></span></span></span></span><br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"></span></span></span></span></span><br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"></span></span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-3_4_un9wBhs/UXEzpu_pYvI/AAAAAAAAACU/InfJRe5TiVE/s1600/IMG_20130110_193555.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-3_4_un9wBhs/UXEzpu_pYvI/AAAAAAAAACU/InfJRe5TiVE/s320/IMG_20130110_193555.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blueberry and Custard Pies<br />
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As you can see above, I tried two different types of toppings for this specific filling. I was unsure whether the blueberry would make the pastry soggy, hence the meringue topping. However, what I found was that after the pies had cooled down slightly, the meringue began to pull away from the sides. This not only looks unattractive, but also causes difficulty when cutting the pie. <br />
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<span style="color: #666666;">TPB TIP:</span> <span style="color: #999999;"><em>To deal with this issue, make sure you spread the meringue mixture right out to the edge, covering the crust, anchoring it there. This should ensure that the meringue does not pull away after cooking.</em></span> <br />
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<tr><td class="tr-caption" style="text-align: center;">Strawberry and Cream Spongecake<br />
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The infamous sponge. I had avoided this recipe for the entirety of my baking life, and after constant pleading from my Dad, I decided to give in. If I was going to fail, I might as well get it out of the way. After taking immense care with the sponge mixture, I ran into my first roadblock. The recipe asked for two tins of the same size, but I only had one. I made the decision that I would have to bake one cake at a time, and I had no idea what affect this would have on the end result. <br />
My first cake came out beautifully, and I was so happy. I then looked at the mixture sadly waiting in the bowl, and it looked miserable. The airiness of the batter had disappeared, and it was flat and lifeless. I decided to try it out anyway. What a waste of 40 minutes that was. The cake came out of the oven looking worse for wear. It was dense and wet, and I was not a happy camper. I refused to give in, and made a second batch of mixture, which turned out perfectly!<br />
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<span style="color: #666666;">TPB Tip:</span> <span style="color: #999999;"><em>If you are making a spongecake which requires two cake tins, don't think you can defy the odds. Put the cakes in at the same time, or if you only have one tin like I did, make two half batches. It will save you a heap of stress and disappointment!</em></span><br />
<span style="color: #999999;"><em></em></span><br />
<span style="color: #999999;"><em>Also, be careful when leaving hot spongecakes on cooling racks. The mixture is generally very sticky, and will quite often stick to the wire. Recipes will call for the use of baking paper on top of the racks, but as I discovered, that does not prevent sticking either. My suggestion is that you monitor your cakes, transferring them from tray to tray every couple of minutes.</em></span> <br />
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<a href="http://1.bp.blogspot.com/-mUWQTkZWjXQ/UXEzuCFWMLI/AAAAAAAAACk/Ms_gQl0wdTk/s1600/IMG_20130130_125844.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-mUWQTkZWjXQ/UXEzuCFWMLI/AAAAAAAAACk/Ms_gQl0wdTk/s320/IMG_20130130_125844.jpg" width="320" /></a></div>
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times New Roman; font-size: x-small;"> Chocolate Eclairs</span></span></span></span></span><br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times New Roman; font-size: x-small;"></span></span></span></span></span><br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"></span></span></span></span><br />
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times, "Times New Roman", serif;">And at last, we reach the eclair. A delicious treat, but one which does not come trouble-free. Over the past couple of years, I have attempted the croquembouche, and have been semi-successful. The one element which trips me up every time is the choux pastry. Either it doesn't rise like it should, and is dense and doughy, or it cracks. </span></span></span></span></span><br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times, "Times New Roman", serif;"></span></span></span></span></span><br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times, "Times New Roman", serif;">For Christmas, my brother gave me a book dedicated to eclairs, so I decided I would attempt the tricky dessert one more time. I followed the recipe step by step ,with so much care, I thought nothing could go wrong. I was wrong wasn't I? The pastry was the right consistency, and looked great when I piped it onto the tray, but as soon as it entered the oven, it turned into a deep-fried mess. The butter oozed out of the eclairs, and ruined the pastry completely. I felt deflated and disappointed. But as I said before, I love a challenge, and was determined to beat this recipe. </span></span></span></span></span><br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"></span></span></span></span></span><br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;">I found another recipe online, and decided to give it a go, and <strong>voilà</strong>, it worked! The eclairs looked perfect! </span></span></span></span></span><br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"></span></span></span></span></span><br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;">Below is the recipe I used, to save you from any eclair disasters! (Taken from <a href="http://taste.com.au/"><span style="color: #666666;">taste.com.au</span></a>)</span></span></span></span></span><br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"></span></span></span></span></span><br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"><span style="background-color: #666666;"><span style="background-color: white; color: #666666; font-family: Georgia, "Times New Roman", serif;"><strong>Basic Choux Recipe</strong></span> </span></span></span></span></span></span><br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"></span></span></span></span></span><br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"> <u>Ingredients</u></span></span></span></span></span><br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"><span class="element"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© <span style="font-family: Times;">2/3 cup cold water</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span class="element"><span style="font-family: Times New Roman;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© <span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"></span></span></span></span></span>60g butter, chopped</span></span></span></span></span></span><br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© <span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"></span></span></span></span></span>2/3 cup plain flour</span></span></span></span></span><br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">© <span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"></span></span></span></span></span>3 eggs, lightly beaten</span></span></span></span></span><br />
<span style="font-family: Times;"></span><br />
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<ol><span style="font-family: Times;">
<li><div class="description">
Combine butter and 2/3 cup cold water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil.</div>
</li>
<li><div class="description">
Reduce heat to low. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 5 minutes to cool slightly.</div>
</li>
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<li class="methods"><div class="description">
Reserve 2 teaspoons egg. Using a wooden spoon, gradually beat in remaining egg until well combined and mixture forms a glossy dough (mixture should drop from the spoon).</div>
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</span></ol>
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</span><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"></span></span></span></span></span><br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;">Until next time, happy baking.</span></span></span></span></span><br />
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<span style="font-family: Times;">xx</span></span><br /></span><br /></span><br /></span><br /></span><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;"></span></span></span></span></span><br />
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times New Roman; font-size: x-small;"></span></span></span></span></span><br />
<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times New Roman; font-size: x-small;"></span></span></span></span></span><br />Anonymoushttp://www.blogger.com/profile/02675710061439682821noreply@blogger.com1tag:blogger.com,1999:blog-3513620747487959688.post-13218378224803078522013-04-17T01:06:00.003-07:002013-10-11T23:15:33.596-07:00Biscuit Boxes.<br />
So last year for Christmas, rather than giving my close relatives presents, I decided I would bake them something. I found a great idea in Donna Hay's Celebrate magazine from 2011- a biscuit box, and I really wanted to give it a try! This entailed creating cardboard boxes, which had about six individual areas, then filling them with different types of homemade biscuits. I allowed myself about four weeks for this project.<br />
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<a href="http://3.bp.blogspot.com/-uUhUKcNPnUc/UW5NdVLO81I/AAAAAAAAACA/fCOESzKa0Cs/s1600/IMG_20130417_171010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-uUhUKcNPnUc/UW5NdVLO81I/AAAAAAAAACA/fCOESzKa0Cs/s320/IMG_20130417_171010.jpg" width="320" /></a></div>
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I began the construction of the boxes, a process which took a lot longer than I first thought! After about two weeks, I finally finished! To make the boxes pretty, I tea-stained some paper, printed Christmas carols music onto them, and created paper flowers, which were placed into one of the segments. I also lined the sections with browned baking paper and paper doilies. If you want to try the paper flowers yourself, the link is here: <br />
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<a href="http://www.cutoutandkeep.net/projects/origami_kusadama_flowers"><span style="color: #999999;">http://www.cutoutandkeep.net/projects/origami_kusadama_flowers</span></a></div>
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I planned which biscuits I was going to make, and started on the dough. I knew that attempting to make seven different batches of dough, baking and assembling them all on Christmas Eve would be too much work. However, I wanted the biscuits to be as fresh as possible. After all, they were going to be a gift. Admittedly, I was scared that freezing the dough would ruin it, but I was willing to risk it! Over the next few weeks, I made the dough for each type of biscuit. The biscuits were as follows: <em></em><br />
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<em>Chocolate and Peppermint Creams, Cranberry and Pistachio Biscotti, Spiced Brown Sugar Cookies, Shortbread Caramel Sandwiches, Choc-Vanilla Cookies, Coconut and Jam Hearts & Sour Cherry and Lemon Shortbread Fingers.</em> </div>
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Two days before Christmas, I spent the whole day rolling, baking and assembling the biscuits. Everything was working out fine, until my last batch of biscuits...just my luck! <br />
The time then came for me to put the biscuits into the boxes! I wrapped them up in clear cellophane, and tied a beautiful big bow around each. To finish them was a great feat! <br />
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The overwhelming sense of satisfaction when I gave each couple the box made this experience totally worthwhile, and whilst it was a lot of work, I highly reccomend that you give it a try one day. <br />
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Below is the picture of my finished product! <br />
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<a href="http://4.bp.blogspot.com/-0ldySDV7zq4/UW5LWWhs5jI/AAAAAAAAABw/qLSDudTjX5g/s1600/IMG_20121224_094830.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-0ldySDV7zq4/UW5LWWhs5jI/AAAAAAAAABw/qLSDudTjX5g/s320/IMG_20121224_094830.jpg" width="320" /></a></div>
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One recipe which is cute and simple is the Choc-Vanilla Cookies. Here it is (Courtesy of Donna Hay): <br />
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<span style="background-color: white; color: #666666; font-family: Georgia, "Times New Roman", serif;"><strong>Choc-Vanilla Cookies</strong></span></div>
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<u>Ingredients</u></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">©<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span></span></span>1/2 cup castor sugar</div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">©<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"></span></span></span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> <span style="font-size: small;">125 g butter</span> </span></span></span></div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">©<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"></span></span></span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span>1 egg</div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">©<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"></span></span></span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span>2 tsp vanilla extract</div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">©<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"></span></span></span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span>1 1/2 cups plan flour</div>
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">©<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"></span></span></span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span>1 tbl cocoa powder</div>
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Beat butter and sugar in a bowl until light and creamy. Add the egg and vanilla and beat until combined. Add the flour and beat until a smooth dough forms. Remove 2/3 of the dough, leaving 1/3 in the bowl. Add the cocoa to the bowl, and beat until combined. Roll each dough portion out between 2 sheets of non-stick baking paper to 3mm thick, and refrigerate for 30 minutes. <br />
Preheat oven to 160 degrees celsius. Using a 7cm-round cookie cutter (I used a drinking glass), cut out as many circles as possible. Using a star-shaped cookie cutter, cut stars from chocolate dough and place on top of vailla rounds (I used a bit of milk under each star, to make sure it stuck! I also tried it in reverse, having the cookie round made of chocolate dough, and the star made out of vanilla dough). Place cookies on a lightly greased baking tray, lined with baking paper, and bake for 12-13 minutes, or until lightly golden (Make sure you keep a close watch, as I only had mine in for around 5 minutes. The dough is thin, and I wanted mine pale). </div>
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<a href="http://2.bp.blogspot.com/-cfDbvfrHagU/UW5Lhqa8wbI/AAAAAAAAAB4/Yf2TRhffgnc/s1600/IMG_20121223_132031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-cfDbvfrHagU/UW5Lhqa8wbI/AAAAAAAAAB4/Yf2TRhffgnc/s320/IMG_20121223_132031.jpg" width="320" /></a></div>
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<span style="color: #666666; font-family: Georgia, "Times New Roman", serif;">TPB Tip: <span style="color: #999999;"><span style="font-family: Times, "Times New Roman", serif;">Freezing dough works perfectly fine.</span> <span style="font-family: Times, "Times New Roman", serif;">Make sure you wrap the dough up tightly in gladwrap, and freeze immediately. The defrosting process takes around 1 hour.</span></span></span><br />
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<span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: Times;">Until next time, happy baking.</span></span></span></span></span><br />
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<span style="font-family: Times;">xx</span>Anonymoushttp://www.blogger.com/profile/02675710061439682821noreply@blogger.com3tag:blogger.com,1999:blog-3513620747487959688.post-83778409688349186372013-04-16T05:27:00.000-07:002013-04-17T01:46:50.648-07:00Welcome.<h2>
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Welcome to my blog, The Pink Baker.<br />
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I was fairly sceptical about starting up a blog, as I didn't think I would have anything to write about. <br />
However, there is one thing in my life I love doing, and that is baking! Combined with my love for all things pink, I thought I could start a pretty blog, full of yummy treats, recipes and inspirational photos. <br />
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Wish me luck!<br />
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x<br />
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P.S. These amazing creations are not mine, but are definitely where I gain my inspiration from!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-IJEeqM7-Eww/UW1EQA5VL4I/AAAAAAAAABI/D73sY7akdn0/s1600/tumblr_ljerp7PxTj1qikuayo1_500.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://4.bp.blogspot.com/-IJEeqM7-Eww/UW1EQA5VL4I/AAAAAAAAABI/D73sY7akdn0/s320/tumblr_ljerp7PxTj1qikuayo1_500.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Picture. tthejourneyy.blogspot.com.au</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Rqyhw2bqinU/UW1FTMc0rdI/AAAAAAAAABY/g4DIIf9uGec/s1600/tumblr_lfxuxrdqwz1qdr0s2o1_500_large.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://3.bp.blogspot.com/-Rqyhw2bqinU/UW1FTMc0rdI/AAAAAAAAABY/g4DIIf9uGec/s320/tumblr_lfxuxrdqwz1qdr0s2o1_500_large.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Picture. ladylikei.files.wordpress.com</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-FkdpYAKeRn0/UW1FvYoLeSI/AAAAAAAAABg/EK8pwTo9kq0/s1600/2011_12_16_999_120_rose-birthday-cake-600x428.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="228" src="http://2.bp.blogspot.com/-FkdpYAKeRn0/UW1FvYoLeSI/AAAAAAAAABg/EK8pwTo9kq0/s320/2011_12_16_999_120_rose-birthday-cake-600x428.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Picture. iambaker.net</td></tr>
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Anonymoushttp://www.blogger.com/profile/02675710061439682821noreply@blogger.com2