Saturday, August 28, 2010

Christening Cake for Ethan

One of my mum's friends rang me and asked if I could make a cake  for a little boy who she was about to be godmother for.
I tried to keep the cake as simple as possible. It was originally only going to be one layer, however something made me decide to cut the cake, which ended up with (what is now the top tier) being a very very lopsided tier. So I baked some more layers and made it into 2. Note to self: if it doesn't need cutting, do NOT cut it!
I hope everyone at the christening enjoyed the cake and may god bless baby Ethan.

Saturday, August 21, 2010


I made this cake for some friends who just moved into a new house. It's not exactally what their house looks like, but it's a house shape. I also included their dogs sitting out the front. Left is Stella, right is Harry.

Sunday, August 15, 2010

Recipe of the Week - White Chocolate and Raspberry Mud Cupcakes

This month's cupcake hero ingredient is Raspberries. August's mystery box cupcake challenge is White Chocolate (read all about it here). I thought I would combine the 2 ingredients instead of creating 2 different cupcakes - my funds didn't really agree this month to let me!
Here's how you can also make them.
You Will Need...

For the Cupcakes
1 Egg
1/2 Cup Plain Flour
1/2 Cup Self Raising Flour
125 Grams Butter
1/2 Cup Water
100 Grams White Chocolate (I used Cadbury Dream)
1/2 Cup Raspberries (I used frozen raspberries)

For the Icing
220 Grams White Chocolate
1/2 Cup Cream

Preheat oven to 170 degrees celsius and line a cupcake tray with cupcake wrappers.
In a saucepan place the butter, sugar, water and white chocolate.
Keep stirring until butter and chocolate are completely melted.
Pour the chocolate mixture into a bowl and allow to cool for 15 minutes or so.
Once cool, stir in flours.
Then stir in egg.
Lastly stir in the raspberries.
Spoon 1/4 cups of the mixture into a cupcake tray lined with cupcake wrappers and place in your preheated oven for 30 minutes. You can test with a skewer. Keep in mind they are mud cakes, so the cake is a little moister then other cupcakes.

While cupcakes are cooking, break the white chocolate for the icing up and place in a heatproof/microwave safe bowl.
Pour 1/2 cup of cream in a saucepan and gently simmer until it just comes to boil. (I've often let my cream boil too much forgetting I had put it on the stove, it's no problem if this happens!)
Pour the boiled cream over the chocolate and stir until all the chocolate is completely melted. If you find that after a lot of stirring you chocolate is still not melted, just place in the microwave for 30 seconds at a time, stirring after each 30 second interval until chocolate is melted.
Place in fridge to cool completely.

Once cupcakes are cooked, allow to cool in their tray for 5 minutes then put on a cooling rack to cool completely.
Once cream/chocolate mixture is slightly firm to the touch (when you touch the top it leaves an imprint, your finger doesn't go all the way through. Kind of like jelly..) whip using your electric beater until fluffy.
Pipe ontop of cupcakes and sprinkle some extra raspberries on top.

Don't forget to visit Amy's blog, Vegan Cupcakes and other Culinary Creations to see everyone's entries for this month and vote for your favourite.. As well as look at some of Amy's amazing recipes.

Visit Sweetest Kitchen after the 20th and see what everyone has created with the white chocolate ingredient, and vote for your favourite. You can still have time to enter to win some amazing prizes!
The winner of August’s Mystery Box Cupcake Challenge will receive prizes from:
Thank you to all the prize sponsors!

Saturday, August 14, 2010


I made this cake for 2 boys (twins, Ethan & Nathan) who were turning 10. They didn't know they were getting it, so I hope they liked the surprise! Happy Birthday boys.

Saturday, August 7, 2010

'Metal' Cupcakes

I made these for my boyfriend. He wanted some to take to band practice for the boys in the band.

Sunday, August 1, 2010

Recipe of the Week - Chocolate Espresso Cookies

I regularly search through the Martha Stewart website, just looking at all the things she has put up. I found this recipe and thought I would make them.
I halved the recipe because I didn't want as many. You can get the original recipe here.

You Will Need.. (I halved the below amounts)
1 1/2 Cups Plain Flour
1/2 Cup Cocoa Powder
1 1/2 Teaspoons Ground Espresso Beans
1 Cup Butter
1 Cup Icing Sugar
1 Teaspoon Vanilla Essence

Firstly beat together the butter, icing sugar and vanilla essence.
Next, beat in the flour, cocoa powder and espresso beans.
Similar to the freezer cookies, knead the mixture and roll it into a sausage type shape.
Wrap it in glad wrap and place in the freezer for 45-60 minutes.
Take the mixture out of the freezer and cut into slices. (I made mine a bit thick, so make them about 0.5-1cm thick.
Place in the oven on 160 degrees celsius, on a baking tray lined with baking paper for 20-25 minutes until they are firm to the touch.
Keep in an airtight container for up to 2 weeks.