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.
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
Loaf tins or cardboard baking moulds
3 Mixing bowls
Make a double quantity of a ‘from scratch’ cake mix or 2 boxed vanilla cake mixes. Divide the b..
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..
Ingredients for lamingtons:
85gms SR flour
70gms plain flour
115gms soft butter
1 cup caster sugar
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.
1/2 cup cocoa
1 cup icing sugar
1/2 teaspoon vanilla
1 tablespoon milk
1/4 cup Cadbury drinking chocolate
(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)
30ml liquid glucose
1 tsp flavouring (I used Loranns)
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..
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?..
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..
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.
1 ½ cups pure icing sugar..
Ginger and chocolate soft fudge
500g caster sugar
170ml evaporated milk
75ml thickened cream
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 ..
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 Mousse
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
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
Style your own cake parade with frilly dresses and Easter bonnets in a rainbow of colours.
Degree of difficulty - medium
Batch of your favourite cupcakes
Butter cream icing
Oil based liquid or powder chocolate colouring
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.
Wilton tip 406 - you could use a smaller tip
Make your bodices ..
Designer Biscuit Tutorial
1. Supplies You Will Need
Oil or powder chocolate colouring
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..