Confectionately Yours

Leopard Print Cake
I have chosen to use leopard print baking moulds as in the photo at left and Related Products at bottom to continue the leopard theme but you can bake in regular loaf tins. Cake Ingredients: Vanilla cake batter from scratch or 2 box mixes (It needs to be a thick batter) Black and brown food colouring Cream Cheese Icing Ingredients: 250 gms cream cheese 60 gms softened butter 2- 2½ cups icing sugar Equipment: Piping bags Loaf tins or cardboard baking moulds 3 Mixing bowls Step 1: Make a double quantity of a ‘from scratch’ cake mix or 2 boxed vanilla cake mixes. Divide the b..
Lemon Myrtle Shortbread
  300g plain flour 60g rice flour 130g caster sugar 3 heaped teaspoons ground lemon myrtle (or lemon zest) 230g unsalted butter (room temperature) 2 extra tablespoons caster sugar Preheat the oven to 160 degrees C. Line a baking tray with baking paper. Sift plain flour, rice flour and lemon myrtle into a large bowl. Mix until well blended. Beat butter and sugar in a bowl with an electric beater until well combined. Gradually add the flour and lemon myrtle mixture. Using floured hands work the mixture together to form a smooth ball. Wrap in cling film an..
Lamington Cupcake Recipe
 Ingredients for lamingtons: 85gms SR flour 70gms plain flour 115gms soft butter 1 cup caster sugar 2 eggs 1/2 cup milk 1/2 teaspoon vanilla Sift flours into a bowl. In electric mixer cream butter and sugar, add eggs one at a time. Add the flours alternating with the milk and vanilla. Don't over mix. Fill 12 patty pans 2/3 full. You can add a teaspoon jam if desired. Bake in a moderate oven for approximately 20 minutes. Lamington Icing: 85gms butter 1/2 cup cocoa pinch salt 1 cup icing sugar 1/2 teaspoon vanilla 1 tablespoon milk 1/4 cup Cadbury drinking chocolate ..
Jelly Lollies
Jelly lollies (Adapted from Atelier Confectionery)   Cooking spray for moulds 100g caster sugar 5 tsp citric acid (in 2 lots, 2 tsp and 3tsp) 420ml water (in 2 lots, 150mls and 270mls) 3 tbsp powdered gelatine  (it is very thick) 5g cornflour 275g sugar 30ml liquid glucose 1 tsp flavouring (I used Loranns) Food colouring   Lightly spray various chocolate moulds – if too much oil settles in the cavities gently wipe with paper towel.   Combine the caster sugar and 3 tsp citric acid in a small bowl and put aside for coating jelli..
Hummingbird Cake with Dried Pineapple Decorations
There are different theories to explain the origins of this cake's unique name, and so far nobody agrees on which one is right. Here are several explanations. This cake is so yummy that it makes you HUM with delight, or happiness when you anticipate having a slice Hummingbirds drink nectar from flowers and this cake is just a sweet as a flower's nectar When the cake is served, people hover around it the way hummingbirds hover around nectar bearing flowers Bananas and pineapples come from the tropics, and the national bird of Jamaica is a hummingbird...could this be how it got its name?..
Honey Butter
Beat two parts softened (not melted) butter with one part honey to a spreadable consistency. Prepare your chocolate moulds by spraying with cooking spray - if it looks too much or puddles in the cavities just wipe out gently with paper towel. Using a spatula or palette knife fill each cavity and press in firmly trying to remove any air bubbles. For best results place your mould in the freezer for 10 minutes and your little butter pats should just pop out. If they don't, fold a peice of paper towel and dampen with hot water. Hold this over the back of each cavity and the pats should dr..
Gingerbread Recipe
Gingerbread Recipe 125g butter ½ cup brown sugar 1 egg yolk 2 ½ cups plain flour 1 teaspoon bicarbonate of soda 3 teaspoons ground ginger 2 ½ tablespoons golden syrup 1. Cream butter and sugar until light and fluffy, add egg yolk, beat well. Gradually add sifted dry ingredients and syrup, mix well and knead  lightly. 2. Roll dough between two sheets of greaseproof paper to 3mm thickness. Cut out gingerbread figures with cookie cutters. 3. Place on lightly greased oven tray. 4. Bake in moderate oven for 10 minutes. Cool before icing. Royal Icing 1 ½ cups pure icing sugar..
Ginger and Chocolate Soft Fudge
Ginger and chocolate soft fudge Ingredients 500g caster sugar 170ml evaporated milk 125ml milk 75ml thickened cream Pinch salt 100g 70% dark chocolate 75g glace ginger 50g unsalted butter 2 tsp cocoa 1 tsp vanilla extract Grease a 17cm square tin with cooking spray and line with baking paper. If using edible sugar sheets lay your images face down to fit your tin. Place the caster sugar, evaporated milk, milk, cream and salt into a large saucepan and place over a low heat to dissolve the sugar. Once the mixture is smooth put a sugar thermometer into the ..
Frog in the Pond Mousse
Remember when no children’s party was complete without chocolate frogs and jelly? Try this contemporary version with a delicious white chocolate mousse. Before starting your mousse make your chocolate lily pads, frogs and dessert cups which become your lilies. Use oil based colourings to colour your white chocolate.       White Chocolate Mousse Ingredients 250g white eating chocolate eg: Cadbury Dream 1/3 cup milk 1 teaspoon vanilla extract 3 x 70g eggs, separated 300ml carton cream Pink food colouring if you want to tint your mousse ..
Fluffy Apple Mousse
    Ingredients: 6 egg yolks 1 cup sugar 1 cup fresh apple juice (if you can’t get fresh use a quality juice such as Nudie) 2 tablespoons lemon juice 400 ml whipping cream   In a double boiler whisk the egg yolks with the sugar, apple and lemon juice. The mixture becomes foamy. Keep whisking while it cooks until it becomes thick enough to coat a spoon and doubles in size. Put in the fridge to get cold. In a separate bowl beat the cream until firm and gently fold in the apple mixture.   This mousse needs to be served on the day it is ma..
Easter Parade Cupcakes
Easter Parade Cupcakes Style your own cake parade with frilly dresses and Easter bonnets in a rainbow of colours. Degree of difficulty - medium Ingredients: Batch of your favourite cupcakes Butter cream icing Food colouring White chocolate Oil based liquid or powder chocolate colouring Equipment Chocolate moulds - I've used 'lacy corset' W063 for this tutorial. The hats used in the photo are ' Easter bonnet 'D094 however there are also other bodice and hat moulds available. Lollipop sticks Piping bag Wilton tip 406 - you could use a smaller tip Step 1: Make your bodices ..
Designer Biscuit Tutorial
Designer Biscuit Tutorial   1. Supplies You Will Need Mould Chocolate Oreo biscuits Optional White Chocolate Oil or powder chocolate colouring Decorator Brush Silicone Spatula   2. Melt the Chocolate Microwave Oven: Place coarsely chopped chocolate into a microwave safe bowl. Microwave at 50% power for 1 minute, then stir well. Continue to microwave for 15 to 30 second intervals, stirring well after each interval, until smooth. Double Boiler: Place coarsely chopped chocolate in the double boiler over hot, not boiling, water. St..