Wednesday, November 28, 2012

Very Hungry Caterpillar Cake and Cookies

A couple of weeks ago I got to make another really cool cake, it's my second Hungry Caterpillar cake and it was the most fun to do. The Very Hungry Caterpillar by Eric Carle was one of my favourite books as a child, so I was more than happy to make this one for friends little boys 1st Birthday.
As well as the cake I made some matching caterpillar cookies, their faces crack me up, I dont know if they're hungry or surprised. 

Happy first birthday Samuel!

Friday, November 23, 2012

Fruit Mince (Tart Filling)

Each year on December 1st I put up my Christmas tree, it's the day we did it as kids and its the day I do it now. To keep boyfriend happy as I agonize over the placement of each single tree decoration, I set him up with eggnog and fruit mince pies. 

That brings me to this recipe today, If I want to make fruit mince pies next weekend I had to start the fruit mince now, so the flavours have time to make friends and get all delicious. I find one week is long enough for the fruit mince to do its thing but feel free to leave it longer if you like. 

Sometimes I think fruit mince can be pretty boring, just raisins, sultanas and other things that make people (Me) screw their noses up and poke their tongues out. Wanting to make a mixture I'd actually like I added a few fun things like dried apricots, cranberries and spiced rum for that extra bit of special.

Stop by same time next week for the Mince Tart Recipe using this yummy homemade fruit mixture!

For the Fruit Mince 
2 1/2 cups mix fruit (mine had sultanas, raisins, currents and mixed peel)
1/4 cup dried apricots
1 cup dried cranberries (craisins)
1/2 cup red glace cherries
1/4 cup slivered almonds
1/2 cup brown sugar 
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup orange marmalade
4 tablespoons spiced rum
2 teaspoons vanilla essence
Finely chop up all the fruits and the almonds.
 Add all the ingredients together in a large bowl and mix together well.
Spoon the fruit mince mixture into an airtight container, store in the fridge for at least one week stirring occasionally.

Wednesday, November 21, 2012

Gingerbread Ice Cream

So I'm a little bit obsessed with gingerbread. Just a little warning this gingerbread ice cream is just the first of a number of gingerbread posts to come before Christmas, hopefully a new gingerbread house will be one of them. 

It seems people either go one way of the other with gingerbread, they either love it or they don't. I'm definitely in the 'love it' group and firmly believe this ice cream version is so good it might just convince others the same way.  It has the awesome flavours of gingerbread, the spices, the syrup all infused delicately into this deliciously cold and very creamy treat. In a climate as warm as ours anything in ice cream form would probably be pretty welcome. 

I had a few other ideas for this ice cream, maybe mixing through some crystallized ginger or some broken up cookies, maybe even making some ice cream sandwiches. After trying it I decided it was amazing enough just as it is. See all gone!
For the Gingerbread Ice Cream (picture free recipe at end of post)

1 1/2 cups full cream milk
1/2 cup sugar
1 decent sized piece of ginger (about 2 heaped tablespoons once peeled and chopped)
1/2 teaspoon ground ginger (Leave this out for more subtle flavour)
1/4 teaspoon nutmeg
3 black peppercorns
1 cinnamon stick
1/2 vanilla bean (split with seeds scraped)
5 large egg yolks
1/2 cup golden syrup
1 1/2 cups thick cream
To make the Gingerbread Ice Cream- Add the milk, sugar, gingers, peppercorns, nutmeg, cinnamon and vanilla bean plus seeds to a medium saucepan, heat together until it begins to boil then remove from heat. Cover the pan and allow the flavours to infuse for at least one hour.
Rewarm the infused milk mixture, strain into a clean bowl and discard the solids.

Stir together cream and golden syrup in a separate large bowl. Set aside.

Add the egg yolks the the bowl of and electric mixer, using the whisk attachment quickly mix. Continue whisking while slowly adding the warm milk mixture, once combined return the whole mix to saucepan.
Put the saucepan back onto the stove and stir constantly over medium heat until the mixture thickens and coats the back of a spoon.

Strain the mixture into the bowl with the cream and syrup and stir together.
Place the mixture in the fridge till cool stirring occasionally.

Pour the cooled custard mixture into an ice cream maker and churn according to your machines instructions.
Enjoy!!
Gingerbread Ice Cream (makes 1 litre)
1 1/2 cups full cream milk
1/2 cup sugar
1 decent sized piece of ginger (about 2 heaped tablespoons once peeled and chopped)
1/2 teaspoon ground ginger (Leave this out for more subtle flavour)
1/4 teaspoon nutmeg
3 black peppercorns
1 cinnamon stick
1/2 vanilla bean (split with seeds scraped)
5 large egg yolks
1/2 cup golden syrup
1 1/2 cups thick cream
  • Add the milk, sugar, gingers, peppercorns, nutmeg, cinnamon and vanilla bean plus seeds to medium saucepan, heat until begins to boil, remove from heat. 
  • Cover pan,allow the flavours to infuse for at least one hour.
  • Rewarm the infused milk, strain into clean bowl and discard solids.
  • Stir together cream and golden syrup in a separate large bowl. Set aside.
  • Whisk egg yolk in bowl on electric mixer. Continue whisking, slowly adding warm milk mixture, once combined return the whole mix to saucepan.
  • Stir constantly over medium heat until the mixture thickens and coats the back of a spoon.
  • Strain the mixture into the bowl with the cream and syrup, stir together. 
  • Place the mixture in the fridge till cool, stirring occasionally.
  • Pour the cooled custard mixture into an ice cream maker and churn according to your machines instructions.

Friday, November 16, 2012

Adventure Time Birthday Cake

Its decided, this is my favourite cake yet! Really it was an easy choice with a theme so cute. A friends little girl was having an adventure time birthday party and asked if I could do a cake to match. The birthday girl was dressing as Princess Bubblegum, so with that in mind I used the Princess and her Candy Kingdom as the main features of the cake.
Being an Adventure Time cake, I couldn't leave off Finn and Jake so they're on there too.
As well as Peppermint Butler.
And this candy corn person, because it was too cute not to.
The cake was all vegan, adapted from my favorite chocolate cake and buttercream recipe to make it was egg and dairy free. I covered the cake with fondant and also used it to make the characters. It was so much fun using all the pretty colours, I kinda want to make another one just for myself.
Happy Birthday Stella, I hope you had a lovely birthday!!

Tuesday, November 13, 2012

Fresh Strawberry Icecream

You know how to tell when you have a really rad boyfriend? A good sign is when he gets you an icecream maker for your birthday. The gift of ever lasting icecream is a pretty awesome one.

For my first attempt making icecream I decided to keep things pretty simple and went with a classic favourite, strawberry. With ripe strawberries in abundance, it was an easy choice. They added a lovely fresh flavour and a natural pretty pink colour. The recipe turned out yummy and creamy, perfect for a hot spring day.
Fresh Strawberry Icecream (makes about 1.5 litres)

450g strawberries
200ml full cream milk
400ml cream
1/2 vanilla bean (split and seeds scraped)
8 egg yolks
160g caster sugar

To make the icecream- Purée the strawberries in a food processor or blender until smooth.

Press the strawberry purée through a fine sieve using a spoon or spatula. (My sieve wasn't fine enough and the seeds got through.) Place in the fridge to chill.
Add the cream, milk and vanilla bean with seeds to a large saucepan, bring the mixture to a simmer over mid heat.

While the cream and milk mixture is heating, add the egg yolk and caster sugar to the bowl of an electric mixer, fit with the whisk attachment and whisk for about 2 minutes until pale and creamy.

Add the hot milk mixture slowly to the egg mixture, whisking continuously.

Pour the whole mix back into a clean saucepan. Stirring continuously, cook over a low heat until mixture gets to 79 degrees c. It should coat the back of a spoon. Pour the mixture through a sieve into a clean bowl. Either place the bowl of mixture into an ice bath or into the fridge until it is cold, stir regularly.
Once the strawberry purée and the custard are both cool, mix them together.

Pour the strawberry custard into your icecream maker and churn according to your machines instructions. Mine took about 20 minutes for soft serve consistency.
I transferred the icecream to an airtight container and chilled in the freezer to get the icecream a bit firmer.

Enjoy!!

Friday, November 9, 2012

Fall Flower Pot Cupcakes

I'm so very excited to be part of this fun little challenge that Kathia and Melissa have organised. The project was to create a fall inspired sweet, being either a cake, cupcake or sugar topper.

Not only did I get to make some fun and yummy cupcakes myself, now I get to enjoy browsing everyone else's amazing creations! Head down to the bottom of the post to see all the great looking desserts along with the links to each contributors blog.
These cupcakes were inspired by the pots of pretty chrysanthemums in wonderful warm colours, that decorate many people front stairs (or would if it was fall in Australia and not Spring.)
Pumpkin Cupcakes (adapted from Martha Stewart)
2 cups cake flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/4 cups packed light-brown sugar
125 grams (1/2 cup) butter, softened
2 eggs, lightly beaten
3/4 cup pumpkin puree

To make the cupcakes-
Preheat oven to 180 degrees c. (350 f.) Line 18 cupcake pans with paper liners.

Sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves into a medium bowl.

Add brown sugar and butter into the bowl of an electric mixer, beat until light and fluffy.

Add the eggs one at a time mixing after each addition.

Add a third of the dry ingredients at a time, alternating with the two halves of the buttermilk. Beat until combined.

Using a low setting mix in the pumpkin puree.
Divide batter evenly among cupcake papers, fill each about 3/4 full.
Bake for 15-20 minutes or until a skewer poked into the middle comes out clean. Allow to cool in the pans for ten minutes before transferring to a wire rack to cool completely.
Maple Cream Cheese Frosting
250 g (1 block) cream cheese, at room temperature
2 tbs real maple syrup
2 cups icing sugar

To make the frosting- beat the cream cheese and maple syrup in the bowl of an electric mixer fitted with a paddle attachment. Gradually add the icing sugar and beat until smooth.

Fondant Flowers
orange and yellow fondant
orange and yellow sprinkles
1 packet Oreos (filling removed and cookies crushed)

Thinly roll out the fondant and cut out flowers with a blossom cutter.
Shape the flowers a little by pressing in the middles. Allow the flowers to dry out. Once the flowers are dry brush the centers with a tiny amount of water and fill with sprinkles.
Spread a layer of frosting over the top of each cupcake using a butter knife. Before the icing sets dip each cupcake top into the bowl of crushed oreos, roll them around a little to make sure all the icing is covered.
Press the fondant flowers onto the top of each cupcake.
To complete the look serve cupcakes in little terracotta pots. (Please make sure they are clean)
Take a peek at everyones fantastic and delicious looking fall creations!
Here is the list of links to all the talented bloggers who where part of this challenge,
head over to  their blogs and check them out!.