Monday, May 22, 2017

All The Details About Pippa's Extraordinary Wedding Cake

Aside from the bride's dress and the adorable look on the groom's face when he sees her walking down the aisle, the best thing about a wedding is the cake. Given Will and Kate's spectacular, eight-tiered cake in 2011, we are overly excited to see what Pippa chose. While photos have not been released yet, here's everything we know about the royal desserts so far.

The Cakes

Pippa and Kate both went traditional with multi-tiered fruit cakes. Pippa's version was made up of four tiers and coated in white icing, the Sunday Express and The Telegraph report. It was cut at the couple's early afternoon reception. At the second gathering later that evening, a trout starter, lamb main course, and Scottish-themed pudding were reportedly served.

Will and Kate went with not one but two cakes at their 2011 wedding: the gorgeous multi-tiered fruit cake and a chocolate biscuit cake. The fruit cake was covered in cream, white icing, and edible flowers. As if that wasn't enough, another dessert was served at the reception — a trio of Berkshire honey ice cream, sherry trifle and chocolate parfait, according to the dinner menu.

The Bakers

According to E! News, Pippa and her new husband, James Matthews, chose London-based Domino Purchas Contemporary Cakes to make their wedding cake, though this hasn't been confirmed since the lavish ceremony Saturday.

The chocolate cake came upon Prince William's request, and was made using a Royal Family recipe by McVitie's Cake Company. The U.K.-based baked goods company has made several Royal family wedding and christening cakes dating all the way back to 1893, when King George V (then Prince George, Duke of York) married Queen Mary (then Princess Victoria Mary).

Chocolatier Barry Colenso told Hello Magazine his team worked on the design for 29 days, and said the cake's white flowers each took six hours to make by hand. Cake-maker Fiona Cairns made the eight-tiered fruit cake, which included walnuts, raisins, cherries, and lemon.

Friday, April 21, 2017

Reynold Poernomo opens Koi Dessert Kitchen in Ryde

Sweet fiends of the north side, rejoice; dessert whiz-kid Reynold Poernomo has opened a sister to his wildly popular Koi Dessert Bar, in Chippendale, over the bridge.

Ryde's Koi Dessert Kitchen will act as a commercial production facility for both the posts, as well as a cooking school and cafe, with eat-in and takeaway options.

Dinner and savoury options will be served only as part of Poernomo's monthly chef's table dinners, capped at 12 customers.

Poernomo runs Koi with his brothers, seasoned hospitality pro Ronald and MasterChef Indonesia judge Arnold, and his mother Ike Malada (Koi stands for Kids of Ike), who he will share the school space with.

Malada will also act as executive chef of the space, with pastry chefs and bakers such as Anna Polyviou, from the Shangri-La Hotel, and Tom Eadie, of Berkelo Bakery, lined up to host guest classes.

If you prefer your sugar without elbow grease, fear not. Koi classics – banana caramel dessert with chocolate, hazelnut, caramel jelly and a caramelised banana and rum mousse, or the coconut mousse with kalamansi citrus, almond sable and white chocolate glaze – will be on offer to eat in with a coffee or to take away.

Oh sure, restaurants appear to offer desserts. But where once it would have been a list of tarts and mille-feuille, of savarins and delices, of things requiring proper pastry work, now there are just unstable creamy things on a plate. It’s an endless parade of panna cottas and half-arsed mousses. The kitchen will throw on a bit of granola or a fragment of meringue to make it look like a dessert, but that doesn’t alter the fact. It’s not. It’s a squirt from an udder, set to a wobble courtesy of a boiled down cow’s foot. It’s a failure of ambition.

It’s everywhere. Most recently I’ve seen it at 108 Garage: sesame ice cream with fragments of meringue or chocolate mousse with artichoke ice cream. At The Other Naughty Piglet it was chocolate mousse or creme caramel. At Box-E in Bristol it was chocolate mousse or panna cotta, which is just creme caramel without the caramel.

Friday, March 10, 2017

Amazing zucchini cake

Zucchini cake. It might sound a little strange, but just like a carrot cake this amazing dessert is a great tea-time treat with the added benefit of a veggie hit! The zucchini helps create a lovely moist cake, with cinnamon bringing the perfect amount of warming spice and walnuts adding a lovely crunch. The cream cheese icing is a delicious addition that works perfectly with the cake and ties it all together. Serve for morning or afternoon tea and keep stored in an air-tight container to keep it fresh. Enjoy!


250g flour
2 teaspoon cinnamon
2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
380g sugar granulated
230ml vegetable oil
1 teaspoon vanilla extract
300g zucchini grated
100g walnuts chopped
90g cream cheese
60g butter
200g icing


1. In a bowl, mix together flour, salt, cinnamon, baking soda and baking powder.

2. In a separate bowl, whisk eggs on high speed until frothy. Gradually add sugar, oil, and vanilla extract. Stir in the dry ingredients, a third at a time. Then stir in zucchini and walnuts.

3. Grease a round or rectangular baking dish, spoon in the mixture. Bake on 180C for up to 45 minutes. Take out of the oven and let it cool before frosting. For the icing, whisk together the softened butter and cream cheese. Add icing sugar and whisk until smooth.

Monday, February 27, 2017

Easy to share, comforting, crunchy, caramel dessert

Sweet and crunchy cookie crumble surrounds a vanilla ice cream bar and is topped off with a caramel drizzle in this amazing dessert.

This recipe is a favourite and has been saved in recipe boxes for years. I remember eating this dessert as a kid and hadn’t thought of it for a long time.

Then at a friend’s birthday, it was there on the dessert table and with one bite of it, I was transported back in time to being eight years old at the church potluck again!

It’s a delicious combination of caramel, vanilla and a nutty crunch that I heard from many is a “favourite flavor combo” and perfect comfort food.

It makes a big pan full, so it’s great for sharing.

Caramel Pecan Ice Cream Dessert

Recipe from Taste of Home


1¾ cups all-purpose flour

1 cup quick-cooking oats

1 cup chopped pecans

1 cup packed brown sugar

1 cup butter, melted

1 ½ cups caramel ice cream topping

3 liters vanilla ice cream, softened


In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter, mix well. Spread over a parchment lined cookie sheet. Bake at 400 degrees for 15 minutes or until golden, stirring occasionally. (Watch the pecans don’t burn.) Crumble while warm and let cool.

Let the ice cream soften a few minutes on the counter. Place half of the cooled crumb mixture into a 13-inch by nine-inch dish. Drizzle with half of caramel sauce; spread with ice cream. (Hint: Drop the ice cream in big scoops and spread with a spoon that has been run under hot water to spread it smooth.) Make the ice cream layer as thick as you want it and top with remaining crumb mixture and caramel sauce. Cover and freeze until firm. Cut into squares.

Monday, January 2, 2017

How to build a quick dessert that’s no mere trifle

Yes, we’ve had a jolly good time. Let’s make our resolutions tomorrow and, meanwhile, reimagine the remains of desserts today. Surely there will be an invitation to watch the game, hear vacation stories or head out for a long walk; each can provide the occasion for a sweet hurrah, bound by a single rule: no shopping for ingredients.


Such a dessert could be called a countertop-sweeper, but it’s more formally known as a trifle: one of those Great British recipes with an evocative name, joining the ranks of the Eton mess, the fool and the stargazey pie.

Turns out, there’s something similar on this side of the pond. Across America’s South, there is tipsy cake. Like a trifle, it contains fruit or jam, booze, custard and some kind of cake. According to Stella Parks, author of the upcoming “BraveTart: Iconic American Desserts” (W.W. Norton, fall 2017): “Tipsy cakes are very casual. They are not even layered — just dump the cake in the bowl.” But unlike trifles, she says, original tipsy cakes of the mid-1800s were always finished with blanched, slivered almonds.

A tipsy trifle — a mash-up of the two — was my goal. But which kind of cake to start with? This year, I had pound cake, but I gave serious consideration to using a plateful of pistachio snowball cookies. Any sponge cake, pound cake or panettone will do, even better when the cake’s a little stale. It is cubed and then sprinkled — never soaked or doused — with a combination of brandy and sweet wine or sherry. If the wine is dry and not sweet, “just add a spoonful of sugar,” Parks says.

The custard can be rich or light. Parks’s tipsy-cake research found 19th-century cookbooks that called for a custard made from “one to four eggs per cup of liquid.” For children, cooks were encouraged to use “fewer eggs and yellow food coloring, and it will look as though it were made with the bounty of a dozen eggs.” This, I think, gives us permission to make a custard based on the eggs and dairy in the house. We can skip the food coloring. To gild the lily, top the tipsy trifle with a cloud of whipped cream. You can substitute yogurt, sour cream or crème fraîche if all the cream was used in the custard.

Sunday, December 11, 2016

Low-Sugar Holiday Dessert Recipes

This holiday season, there are many low-sugar dessert recipes that have emerged that avoid fake sugars that give some eaters headaches or abdominal distress.
Thankfully, in addition to advice from low-carb bloggers about the artificial sweeteners they prefer, there are an abundance of new 2016 holiday recipes that avoid extra sugar without using exotic ingredients such as stevia or Splenda.
For example, a 2006 study published in the Headache journal explained that some people get headaches or other side effects when eating sucralose sweeteners instead of sugar. While there is some debate about whether it is actually a migraine trigger, Consumer Affairs has a list of complaints from people that think fake sugar and headaches are linked.

Worse, according to Telegraph, new research shows that artificial sweeteners cause issues for people that have difficulty managing their blood sugar because the fake sugar “triggers a range of hormonal and metabolic responses ready to take on a blood-sugar increase.”
Instead, it is recommended to avoid excess sugars and fake sugars alike for any time of year, and daily eating habits should be based around the ANH Food4Health Plate created by Alliance for National Health International.

Another idea is to eat alternatives to making sugary holiday dessert recipes such as doing “sweet swaps.” Daily Mail explains that having 30 grams of sugars is not going too far, even if you have blood sugar issues such as diabetes, but these sugars might be hidden in starchy fruits such as bananas.
On the other hand, after eating a low-carb, low-sugar holiday meal, instead of trying to cook something new, limit the amount of Christmas dessert recipes and focus on only one. With that sugary Christmas dessert recipe, try to eat the smallest portion size possible. This way, a sugar swap is fulfilled by eating rich traditional holiday dessert recipes in small portions but not eating anything sugary during the meal.
Another alternative is following ketogenic diet trends for holiday dessert recipes that have the smallest amount of sugar possible. A 2016 suggestion for a sweet and savory holiday dessert recipe was ham slices rolled with a small amount of cherry sauce, according to Digital Journal.
Another trend for low-sugar 2016 holiday dessert recipes is using low-glycemic sugars. For example, substituting agave syrup in traditional Christmas recipes works in many cases, but fails in other types of baking.