dessert | CREPE CAKE

Have you ever seen something that you really wanted to make and then when you do, its all very disappointing?  Well that was me and this crepe cake.  Whilst it was nice, I guess I had so much anticipation about how wonderful it would be that it didn't quite live up to all my expectations. And it took such a long time to make. I was literally exhausted after it was all over! 

I got this recipe from the Gourmet Traveller website and the sauce was a Suzette. 

 

Mechelle

party | WORK BIRTHDAYS

I think I have a food crush - I may have just invented that - on Rosie from Sweetapolita. I just love everything she does!  Check out her blog for some great recipes and ideas.

So, when two of the girls from work had birthdays recently, I had to try out a couple of her creations.  One was a Carrot Cake and the other was the way she decorated some cupcakes.  

Of course I had to throw in some Tim Tam pops and for the boys some Italian meatballs.

You can find the recipe for this carrot cake at the Liquor Control Board of Ontario's website here.  I wish I could get my hands on the actual magazine because I just love having things in print - which is probably why I need a bigger house!!

I found the recipe on Sweetapolita's blog so be sure to check her out!

You may have noticed I love my cupcake stand.  Its just so versatile with being able to change the papers and ribbons.  You may have also noticed that this photo doesn't have the meatballs in the bottom layer yet - oops! I put sauce in the liners first but took the photo before I put the meatballs on top.

I found the idea for displaying the cake pops here.

Happy Birthday Rita and Kylie!

Mechelle

dessert | STRUDEL SLICE WITH CUSTARD AND PLUMS

I've decided I need to work on my food photography. Probably all photography for that matter! I even recently read some tips on taking great food photos and that hasn't helped - not that they weren't good tips, they were, but its made me realise that what I probably need is to work on my knowledge of a digital SLR camera.  But I digress.

I found this recipe handwritten on a piece of paper under my desk at work when I had to pack everything up for re-carpeting.  You could tell it was written quite some time ago or at least had been sitting where it was for some time, so I haven't tried to find the author.  I thank them however as this was delicious!  It is a little bit time consuming because there are a few steps so if you're in a hurry to prepare something for guests then this problaby isn't it.

With Mother's Day coming up, this might be perfect for an old fashioned afternoon tea.

Strudel slice with custard and plums

2 cups plain flour
1/2 cup brown sugar
180g chilled butter, chopped
2 tbs iced water
1/2 cup custard powder
1/2 cup caster sugar
3 cups milk
825g can plums
1/2 cup flaked almonds

Preheat oven to 180C.  Grease and line a 20cm cake pan with baking paper.  Allow the sides to overhang so you can easily lift the slice out.

Put the flour, brown sugar and butter in a food processor (gotta love that!) and process until the mixture resembles breadcrumbs. Add water and process until it all comes together.  Turn onto a floured surface and bring it all together.  Divide into two and put half into the freezer for later.

Press the dough into the base of the pan and smooth it out with the back of a spoon.  Dip the spoon into some hot water every so often to make it easier.  Bake for 20 minutes. Remove from the oven and set aside to cool slightly.

While the base is baking, combine the custard powder and caster sugar in a saucepan. Gradually pour in the milk while stirring to avoid lumps.  Stir constantly over medium heat until the mixture boils and thickens.  Pour over the prepared base and allow to cool slightly.

Cut the plums in half and remove the stone.  If the plums are on the bigger side, slice them again lengthways.  Arrange the plums evenly over the custard. Remove the remaining dough from freezer and either grate or crumble into a bowl.  You'll need to do this quickly or it will start to soften in your hands and be hard to work with.  Add the almonds and mix gently. Sprinkle evenly over the base.

Bake for 35 to 40 minutes or until golden brown.  Remove from the oven and set aside to cool. After the slice has completely cooled, place in the fridge for 1 hour to set. 

Serve dusted with icing sugar.

Mechelle

dessert | CHOCOLATE LAYER CAKE

My Nana and I had a special relationship. I lived with her for a few years during the week so that I could attend a private school that was too far away from where we lived for me to travel each day.  Nana was separated from my grandfather so it was just the two of us.  Although she had also lived next door to us when I was smaller, I guess it was this constant contact that built such a strong friendship and bond.  She called me 'my girl' and we had the sort of relationship that was probably better than that of a mother and daughter.  

When I was in high school, on a whim, I'd jump off the bus and find my way to her place to stay for the weekend and call Mum and Dad to tell them I wouldn't be home.  When I was in Uni, I'd drive home for the weekend and stay with her and when I first started working, I'd drive to her place for lunch every day. 

Like most people in my family, I struggled to deal with my grief when she died.  I remember talking to another girl at work who had a similar relationship with her grandmother and she told me how after her grandmother died, she saw her sitting in a chair in their hallway.  Not a dream, she was actually there.  Oh how I wanted that to happen to me, that I could see her one more time.  It never did, but I've never given up hope that one day it might Y

Last time I was at my mother's I started writing down some of my Nana's recipes.  All were handwritten and one of the books had her maiden name written on it.  My grandmother was 88 when she died 14 years ago.  She was married in her early 20s. My mum and I think these recipes must be around 80 years old.  Is that possible?  I must admit I have no clue if there were even ovens or writing books 80 years ago but with her maiden name on these books, I'm guessing they must be that old.

The one I made today was called a Chocolate Layer Cake and had no cooking instructions. There were ingredients listed and there were mixing instructions but they stopped there, so I had to guess.  I think it worked out pretty good!!

The icing on this cake is a buttercream and that rose pattern was inspired by i am baker.  She does some amazing stuff, I'm always checking out her blog for inspiration though as you can tell by my attempt at this, inspiration doesn't always translate to talent! J

Because my cake was chocolate, the crumb coating wasn't enough to cover all of the brown colour so I had to fill it up with extra roses.  Well that's my excuse anyway!  You can check out her tutorial for the rose pattern here. 

Wow, I didn't intend for that to be such a long post!  Just one more thing. If you like this cake stand, I got mine from Tracey Lau Art & Soul.  Check out her blog for more details.

ideas | VALENTINE'S DAY PRINTABLES

Here are some more ideas for your printables. 

This is the best part of Valentine's Day in my opinion - DESSERT!

The cheesecake has become a bit of a signature with me, its just so easy and very very nice! So here it is for you to add to your repertoire.  (The one in the pictures is a miniature one, the heart filled with raspberries and grated chocolate sprinkled on top.)

White Chocolate Cheesecake

Ingredients:
1 packet biscuits (I use butternut snaps)
150g butter (melted)
500g cream cheese, softened
1/2 cup caster sugar
1/2 cup cream - make sure you buy one with a high fat content (yes sorry, this is not one for those on a diet)
1 block white chocolate (at least 180g)

Method:
1. Line a spring form cake tin with greaseproof paper.
2. Place biscuits in a food processor and pulse until crumbs.
3. Add butter a little at a time until the crumbs stay together when pressed against the side of the food processor.
4. Press crumbs into base of cake tin.
5. Place in the fridge to set.
6. Meanwhile, beat cream cheese until smooth, then add the caster sugar and beat for about one minute.
7. Add the cream and beat until combined. 
8. Melt white chocolate, add to the cream cheese and beat until combined.
9. Put cream cheese mixture on top of the crumbs and leave in fridge to set for a couple of hours.
10. EAT! J

And then there's the Lindt chocolate!

Enjoy!

Remember, we'd love to see what you do with them so please email your photos to us and we'll feature you on the blog!  

dessert | CHOCOLATE MOUSSE

I'm just in love with these espresso cups for desserts. They're just so cute and posh all at the same time.  I tried out a new recipe today for a friend's Christmas party and I think the Chocolate Mousse looks perfect in them!  Can't wait to see how they look with the complete dessert table.

dessert | APPLE AND PECAN PIE

I've never been a fan of Granny Smith apples.  I'm sure I've eaten them tons of times in apple pie but I've never really cooked with them because, well, I just don't like them. But, I stumbled across an old recipe for Apple and Pecan Pie while I was looking for something else and with that much sugar and butter, how can it not taste good right? I'm glad it was so good because it made 2 large pies!  (All gone of course)

And, I'm glad it was so good because it made up for this very disappointing email I received over the weekend.  Not that I'm a huge Oprah fan really but who knows what she might have been giving away ;)

dessert | QUEEN OF NUTS CARAMEL TART

I have so many wonderful memories of sitting under my Nana and GrandDad's Macadamia tree.  Uncle Les playing the piano accordion, the adults sitting in the shade sheltering themselves from the harsh Queensland summer sun, the kids playing in that very same sun.  GrandDad would break open the macadamias with a hammer, sending the shells flying across the lawn, which whilst funny at the time, probably wasn't so much so to Nana when GrandDad mowed the lawn the next time and the shells were hitting her windows!

GrandDad's tree was huge, well it was to a kid and I really struggle to come up with memories of the tree outside of my childhood. I guess its those memories that are most dear to us that we remember most.

GrandDad is no longer with us but if he was, then this tart would be for him!  

Macadamia (the Queen of Nuts) Caramel Tart

Ingredients

Ok, so I cheated a bit today with the pastry and used store bought frozen shortcrust pastry which tasted just fine.  Its a time saver if you're in a hurry!

2 sheets of shortcrust pastry, thawed
2 x 395g cans sweetened condensed milk
140g brown sugar
120g butter
200g Macadamia halves

Method
1. Preheat oven to 180^oC.  Grease a 20cm loose bottomed tart pan and then use the pastry to line the pan ensuring you press the pastry into the base and sides.  You'll need to do a bit of cutting and joining to make it fit.  Prick the base with a fork and then pop it in the fridge for about 10 minutes to chill.

2. Line the tart pan with baking paper and fill with pastry weights or uncooked rice.  A trick I've learnt is to scrunch up the greaseproof paper and then flatten it out before lining the tart pan. It makes it easier to push into the edges.  Bake in the oven for 5 minutes.  Remove the baking paper and weights (or rice) and return to the oven for about 5 minutes until the pastry is dry and crisp.

3. To make the caramel, mix together the condensed milk, sugar and butter in a heavy saucepan on low to medium heat.  Stir constantly until the mixture turns golden and thickens.  About 10 minutes should be enough.

4. Pour the caramel onto the pastry and let cool slightly.  Arrange Macadamia halves in a circle on the tart and place under the griller for a couple of minutes to toast the nuts. Make sure you keep an eye on it, because it will burn really easily.

5. Put the tart into the fridge to allow it to set.

6. Before serving with a dollop of thick cream, dust the top with icing sugar.

bake off | REESE'S PEANUT BUTTER CUP CAKE

Each week at work we have a 'bake-off'.  Luckily we only get rostered on twice in every 10 weeks or so.  Unfortunately for me, my 2 times usually end up a week apart.  This week I tried a Reese's Peanut Butter Cups Cake.  Not an Australian staple obviously but still quite popular within the team.  

This is a rich chocolate cake with about 6 giant Peanut Butter Cups chopped up and mixed in. The icing is a dark chocolate and peanut butter ganache.

celebration | BAPTISM AND FIRST BIRTHDAY

Three gorgeous cousins, Paris, Sarah and Brayden were all baptised together and what a cute little bunch they were.  They certainly stole the show both inside and outside of the church - I did feel sorry for the priest on a couple of occasions but he got through unscathed.

That same weekend we celebrated Sarah's first birthday.

Both cakes where white chocolate mudcake and covered with fondant.

mother's day | CHOCOLATE RUFFLE CAKE

It was time to clear our calendars so we could cater for some very special people - our Mothers and Mothers in Law.  This Chocolate Ruffle Cake was inspired by Miri Leigh - a lovely lady from San Francisco who was more than happy to help with all of our questions.  Pop over and check out her blog. She has some amazing cakes on there!

This idea certainly got a workout for Mother's Day because we made 4 of these.  It was a little frustrating at times but so very satisfying once it all turned out so beautifully.

The cakes were white chocolate cheesecake with a chocolate band and chocolate ruffles.
Happy Mother's Day!