Wednesday, July 19, 2017

It's International Cake Day!

Great news, July 20 is International Cake Day!
Be sure to make this year’s International Cake Day a success, no matter what type of cake whets your appetite!
We’ve been rummaging through our box of treasured recipes and we’ve come up with a decadent but airy Victoria Sponge with Jam filling.
Spread the home-made goodwill at the office or at home, and put a smile on the faces of family, friends or co-workers.
Now that would be the icing on the cake!
                                             

Victoria Sponge with apricot & peach Jam Filling
Serves: 4 - 6
Preparation time: 2 ½ hours, includes cooling time

Ingredients:
250 g unsalted butter, at room temperature
240 g (2 cups) self-raising flour
200 g (1 cup) castor sugar
4 extra large eggs
1 lemon
½ can (410 g) peach Slices, drained and chopped
125 ml (½ cup) apricot & peach jam
125 ml (½ cup) fresh cream
30 ml (2 tbsp) castor sugar

Method:
Preheat oven to 180 °C.
Grease and line 2 x 20 cm sandwich cake tins.
Beat butter and sugar together with an electric beater or wooden spoon, until very light and fluffy.
Add eggs one at a time, beating well after each addition.
Sift in flour, finely grate over the lemon zest, fold it into the mixture (halve the lemon and save it for later).
Mix together until well combined.
Divide the mixture evenly between the tins.
Use a spatula to gently smooth the surface of the cakes and bake in oven for 30 - 40 minutes.
Insert a skewer in the middle of the cake; if it comes out clean the cake is ready.
Remove from oven and set aside to cool in tins for five minutes.
Remove from tins and place on cooling racks.
Allow cakes to cool completely before filling.

For the Filling:
Gently warm the Apricot & Peach Jam in a pan over a low heat.
Remove from the heat and stir in sliced peaches.
Whip cream until it forms soft peaks, gently fold in castor sugar, squeeze in the juice from zested lemon.

To assemble the cake:
Place one cake upside down onto a serving plate.
Spread with jam mixture, allowing to cool before topping with sweetened cream.
Place the second cake on top and dust it with icing sugar.

Tuesday, June 20, 2017

This Cake Cutting Hack Is Totally Mesmerizing

Since most normal people take their desserts very seriously, a lot of pressure comes with cutting a cake. Some cake eaters specifically request edge pieces because they're icing fiends, while others ask for "just a small slice." If you're the one with the knife, the responsibility of getting everyone what they want falls on your shoulders. To avoid such a burden, you could make a policy that when it's your celebration, you're not in charge of cake cutting. That's effective and most good friends will respect the rule, but it's not full-proof. So, for those occasions when you can't wriggle your way out of cutting the cake, there is one hack you really need to have in your back pocket.
                                             

We were just introduced to a genius cake cutting technique utilized by the Australian baker Katherine Sabbath. According to Delish, Sabbath is known for her neon cakes and contributed to making the unicorn food trend what it is today.

First, Sabbath shared two photos of a massive cake she made for a tea party with her gal pals. The "whopper," as she called it was made with layers of chocolate mud cake, raspberries, and vanilla bean Swiss meringue buttercream. The rainbow-colored cake looked totally enticing, but given its size and the meringue kisses covering the top, it also seemed like it would be quite difficult to cut.

The baker posted a video of her friend cutting the cake, and it's a different approach than we've seen before. She begins by slicing the cake horizontally, and then lays the long slice down on a cutting board. After that, she cuts the giant slice into ten smaller strips and plates them. It's that easy. In her caption, Sabbath explains, "A fine example of how to cut my whopper of a cake into responsible servings! The best thing about this is, you can always go back for seconds or thirds." Watch and learn how to get equal cuts every time. Once you cut the cake like this, leave it up to others to figure out which pieces they want.

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!

Ingredients

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

Method

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

Ingredients

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

Directions

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.