The legend behind this cake is that a young girl was madly in love with a Persian prince. Desperately trying to win his love she made him the most delectable cake filled pistachios which were declared exclusive food for the royal household by the Queen of Sheba and the exotic flavours of rose and cardamom. Such was her love that it transferred to this cake and filled it with magical love powers.
The heady aromas of spice, rose and citrus won the Prince's heart and he became smitten with the young girl. (We can only assume it was a 'happy ever after' ending!)
100ml warm al..
840g icing sugar
200g dessicated coconut
Tin of condensed milk (395g)
1 egg white, slightly beaten
Line a 18cm square cake tin (or rectangular similar in size) with baking paper. Or, if using chocolate moulds spray lightly with cooking spray, wiping out excess.
Sift the icing sugar into a large bowl then stir in condensed milk, coconut and egg white. It takes quite a bit of mixing and you might find it easier to wear gloves and mix by hand.
Divide the mixture into portions for as many colours as you want – leave a larger amount white. If making traditi..
225g plain flour
60g corn flour
60g icing sugar
½ teaspoon salt
1 teaspoon vanilla extract
viola flowers (or small pansies) pesticide free
egg white wash
Line two baking trays with baking paper. Combine dry ingredients ..
Tylose Glue - for use with fairy doll lollipops and chocolate bride dolls
1 cup boiling water
1/2 teaspoon tylose powder (available from cake decorating stores)
Add 1/2 teaspoon of tylose powder to a cup of boiling water in a bowl. sprinkle it over the water and stir well breaking up any lumps with a fork. Allow to cool, stirring to help dissolve. If still not smooth leave in the fridge overnight to fully dissolve.
This mixture will keep in the fridge up to a month in a sealed container.
300g oreo biscuits
250g block cream cheese - softened
White chocolate for dipping and green oil based colouring
Floral decorations or 100's and 1000's
Small flower pot mould
Chocolate sprinkles or chocolate crumbs
Crush the oreo biscuits as coarsely or finely as you like and add to the cream cheese and mix thoroughly.
Roll into balls of two different sizes, approximately walnut size for the larger balls. Put in the fridge to make firm.
Melt the white chocolate gently in the microwave and add a drop of green colouring. If the chocolate appears too thic..
Swiss Chocolate Mousse
Make the mousse up to 2 days before required. If preferred; store covered in the refrigerator.
100g block Toblerone chocolate, chopped
2 eggs, separated
½ cup thickened cream
Melt chocolate in large bowl over hot water. Use a wooden spoon to mix in egg yolks, one at a time; beat until smooth and thick. Fold in whipped cream, then softly beaten egg whites. Spoon into individual serving dishes (1/2 – cup capacity) refrigerate several hours or until firm. Decorate with extra whipped cream, strawberries and chocolate curls if desired. Or decorate using moose mould..
1 3/4 cups plain flour
2 cups sugar
3/4 cup cocoa powder
2 tspn baking soda
1 tspn baking powder
1 tspn salt
1 cup strong black coffee, cooled
1 cup buttermilk
1/2 cup vegetable oil
1 tspn vanilla extract
Combine flour, sugar, cocoa, baking soda, baking powder and salt in bowl of a stand mixer. Add eggs, coffee, buttermilk, oil and vanilla.
Beat at medium speed for two minutes. Batter will be thin. Pour approximately 1 tablespoon batter in the bottom of each patty pan. Place a piece of snickers bar on top of batter (I c..
Here is a super simple method for making Salted Caramel Sauce in a slow cooker and wonderful for anyone who doesn’t like the original method of boiling on the stove top for hours!
Simply place tins of condensed milk in a slow cooker and cover with water. I place baking paper in the base to prevent any marks from the tins.
Cook on low for 8 hours, remove the tins and leave to cool completely. Add up to a tablespoon of sea salt flakes per tin and mix well. Delicious!!
This will keep for a few weeks in the fridge and can be heated to make it runny.
Slice of Heaven (Passionfruit Cream Cheese Slice)
Coconut slice base
150g butter, at room temperature
1/3 cup caster sugar
1 teaspoon vanilla essence
3/4 cup plain flour
2 teaspoons self-raising flour
1/4 cup milk
1/4 cup desiccated coconut
500g cream cheese
3/4 cup caster sugar
1/2 cup sour cream
1/2 cup tinned or fresh passionfruit
Preheat oven to 180C. Grease and line a 16 x 26cm slice pan, allowing sides to overhang.
Beat butter, sugar and vanilla in a bowl until pale and cre..
225g unsalted butter
250g brown sugar
65g dark cocoa powder
1 tsp baking powder
300g chocolate chips
Preheat oven to 180 degrees Celsius
In the bowl of an electric mixer combine butter and sugar. Beat together on medium until light and fluffy. Add the eggs one at a time then add the cocoa powder until well blended.
Add the flour, salt and baking powder and mix on low speed until just incorporated. Fold in the chocolate chips.
The dough mixture is extremely thick – knead briefly in a separate bowl to make sure it is completely mix..