tag:blogger.com,1999:blog-14401559241819385992024-03-14T03:04:25.664-07:00Let's Lick The BowlBaking for you, baking for me....Let's Lick The Bowlhttp://www.blogger.com/profile/04904595182723098451noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-1440155924181938599.post-25810067494434433662011-07-24T03:32:00.000-07:002012-01-31T19:00:27.455-08:00Delicious Almond Crisps<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMZas8NqJk-qaIJYlmql1TOyZhjgHbV4xFqGOIAVNJNo19OnRVTAz7Lxrw86Luo2AmHIzRwIUc2xh1fmfPrCaPIIGeWjFDUkVn6Bt9mHSc5vR517EwoMa3h05wisICK79eVR6XiS_dryU/s1600/AlmondSnaps5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMZas8NqJk-qaIJYlmql1TOyZhjgHbV4xFqGOIAVNJNo19OnRVTAz7Lxrw86Luo2AmHIzRwIUc2xh1fmfPrCaPIIGeWjFDUkVn6Bt9mHSc5vR517EwoMa3h05wisICK79eVR6XiS_dryU/s400/AlmondSnaps5.JPG" width="400" /></a></div><br />
Are you ever lounging around having a cuppa and feel like that little something to go with it? Then these are what you are craving! Almond Crisps are a thin biscuit with a chewy centre and delicious crispy edges. The almond meal adds depth to their flavour and the drizzled chocolate makes them a little bit fancy. This is another fantastic recipe from The Williams-Sonoma Baking Book.<br />
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<i><b>Ingredients for Almond Crisps</b></i><br />
<i>125g softened unsalted butter </i><br />
<i>1 cup firmly packed brown sugar</i><br />
<i>1 large egg</i><br />
<i>1tsp vanilla extract</i><br />
<i>3/4 cup plain four</i><br />
<i>1/2 cup almond meal</i><br />
<i>1tsp baking powder</i><br />
<i>Pinch of salt</i><br />
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<i>180g dark chocolate chopped</i><br />
<i>1tsp vegetable shortening - this will help the chocolate stay shining and hard once it has cooled on the crisps.</i><br />
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Pre-heat the oven to 200'C and line two trays with baking paper. The recipe makes about 35 crisps, so you will need a few rounds of baking with the trays.<br />
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</div><div class="separator" style="clear: both; text-align: left;">Using an electric mixer, beat together the butter and sugar until fluffy, light in colour and importantly smooth in consistency. Add the egg and vanilla and beat slowly until combined. Sift flour, baking powder and salt into the bowl and slowly stir until the mixture is blended.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDO1lqCvJu4PVrJ0bgDIdxwFpU7m7-EKs1Yj1SNJ2oVO7ts8pRBiFh40LPR1kJCegYhPZkoKiODU4ClsG9B5p56bXrwP4TfpyLVqa1YXJXiKHx2mSIsxkYgyIc3ZUHXD80WyM8HtT5v4s/s1600/AlmondSnaps3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDO1lqCvJu4PVrJ0bgDIdxwFpU7m7-EKs1Yj1SNJ2oVO7ts8pRBiFh40LPR1kJCegYhPZkoKiODU4ClsG9B5p56bXrwP4TfpyLVqa1YXJXiKHx2mSIsxkYgyIc3ZUHXD80WyM8HtT5v4s/s400/AlmondSnaps3.JPG" width="400" /></a></div><div style="clear: both; text-align: left;"><br />
</div><div style="clear: both; text-align: left;">With a teaspoon take level sized amounts of the mixture and place onto the baking trays, keeping the scoops at least 2 inches apart. Bake until the biscuits are golden around the edges, although note that they will still be soft. After 5mins of resting, move the crisps to a wire rack for cooling. You will notice that the crisps will not all be perfectly round, however this gives them a rustic homely feel, which I think is great.</div><div style="clear: both; text-align: left;"><br />
</div><div style="clear: both; text-align: left;">Once the crisps are completely cool, spread them out along a bench in preparation for the chocolate drizzling. I strongly recommend that you lay baking paper below them as it is going to get fun, but very messy! Place a bowl containing the chocolate and shortening on top of a small pot of boiling water. Slowly stir until the mixture has melted into a smooth glossy loveliness. Now here comes the fun part - take a fork, lightly dip it into the chocolate and use a flicking wrist movement to drizzle it over the crisps. Allow them to set for 40mins and then serve!</div><div style="clear: both; text-align: left;"><br />
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</i>Let's Lick The Bowlhttp://www.blogger.com/profile/04904595182723098451noreply@blogger.com3tag:blogger.com,1999:blog-1440155924181938599.post-10335556395481187732011-07-10T02:41:00.000-07:002011-07-10T02:41:37.224-07:00I Love Cake Decorating!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01mUbc_dpfgox2FIuyDWJXJfVelYI6row4N71V3oO_gNufmbXiwWkAMFeXb8VDN9RL78XyJKB0bVeNzTKMslP0Ci1E0igg9PhLJJR-fFyE4Vr74ShDCtoKuzDpwQmzd0NR4Kfo4PeqsA/s1600/ILoveCakeDecorating1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01mUbc_dpfgox2FIuyDWJXJfVelYI6row4N71V3oO_gNufmbXiwWkAMFeXb8VDN9RL78XyJKB0bVeNzTKMslP0Ci1E0igg9PhLJJR-fFyE4Vr74ShDCtoKuzDpwQmzd0NR4Kfo4PeqsA/s400/ILoveCakeDecorating1.JPG" width="300" /></a></div><br />
A few weeks ago I attended a cake decorating course at <a href="http://www.planetcake.com.au/">Planet Cake</a> - the home of incredible cake decorating in Sydney. The course was given to me by someone very special and I was over the moon to be given the chance to improve my decorating skills. Entitled <a href="http://www.planetcake.com.au/courses/cake-decorating-course-overview.php?cn=Basics+101+-+Start+Here%21">Basics 101</a>, it covered shaping and ganaching a circle cake, and how to use fondant to cover and decorate the cake and cake board. The general theme was the Explosion Cake, where the middle of the cake bursts open and is adorned with fun wire fondant cut-outs.<br />
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Before completing this eye opening all-day course, I had only used fondant to decorate cupcakes. Decorating a full-sized cake is much more involved and there was no better way to dive into the challenge than with the help and guidance Planet Cake. The methods and little tricks taught in this course have made such a valuable contribution to my decorating skills and confidence in attempting new fondant adventures. Here's an overview of the stages that were covered in the course:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8enscIrZUusKBnTSNffXt6UG9DEt9T2n0MrvaCN5hTHJDLJkZQ2ZK3DJ2guF7taKQK7VjT3xL-ADmZ_kOMXYdd5QHAerKXSJvy33fsuhhKpvAloBabJFADZbEwozx_ps6RiVRqPaC0vg/s1600/ILoveCakeDecorating2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8enscIrZUusKBnTSNffXt6UG9DEt9T2n0MrvaCN5hTHJDLJkZQ2ZK3DJ2guF7taKQK7VjT3xL-ADmZ_kOMXYdd5QHAerKXSJvy33fsuhhKpvAloBabJFADZbEwozx_ps6RiVRqPaC0vg/s400/ILoveCakeDecorating2.JPG" width="358" /></a></div><br />
<i>Cutting and Shaping</i><br />
For me cutting and shaping cake is by far the scariest part of the process. I suppose this is linked to the idea that with just a slip of the knife your cake foundation could be ruined. When watching Ace of Cakes (one of my favourite TV shows), seeing them carve away at cakes with such speed and accuracy to create incredible shapes blows my mind. At this stage of the course we shaped the cake to remove any hard excess parts and then cut it into three even levels.<br />
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<i>Ganaching </i><br />
Ganaching is an integral part of creating the perfect foundation for the fondant to shape to, as ready-to-roll icing takes on the form that is underneath it. We started by placing ganache in between each layer of the cake and then moved to ganaching the side. This involved the cake being on a lazy-susan wheel in order slowly glide a metal scrapper around the edge of the cake to get a smooth and even layer of ganache. Finally ganache was applied to the top of the cake, aiming for an even, level and perfect edge to the ganache.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsE3PKhb8w-3CC0NcSE2Mw1N96u_hYxGuU91eI9epyERNvUxvefUemG9FZSXfWS35iV6g4mz_w6RypIbsOEzWEAEb_8rwYZ9w9cDsYsOowQl0sUPhASH7-GVydUSJL2hg6ydH_6ZuLfhU/s1600/ILoveCakeDecorating3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsE3PKhb8w-3CC0NcSE2Mw1N96u_hYxGuU91eI9epyERNvUxvefUemG9FZSXfWS35iV6g4mz_w6RypIbsOEzWEAEb_8rwYZ9w9cDsYsOowQl0sUPhASH7-GVydUSJL2hg6ydH_6ZuLfhU/s400/ILoveCakeDecorating3.JPG" width="300" /></a></div><br />
<i>Fondant Decorations</i><br />
Fondant was used to cover the cake and cake board, which gave a great look to the presentation of the final product. It was during this stage that we also created the explosion in the middle of the cake and prepared the wire cut-outs to be stuck in at the end. I used three colours along with white: purple, and two shades of blue. I was very happy with the final result as the colours complimented each other well. The last stage included adding the circles cut-outs on to the cake and the coloured balls around the base.<br />
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It was an absolutely fantastic day of cake decorating and I learnt many new skills. My colleagues at work were able to enjoy the fruits of my labour and my Dad instantly asked me to make his 60th Birthday cake. I was happy to take up the challenge as I love nothing better than baking for family and friends, and it also gave me a great opportunity to re-enact the skills I learnt at Planet Cake. I decided to keep the general design of the cake but personalised the decorations for his milestone birthday and love of music.<br />
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</div>I followed the same process that was done during the course, and have some future notes for my next cake decorating challenge:<br />
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1. Unlike at the Planet Cake where the cake was provided, I baked their lovely chocolate mud cake from scratch. I had to deal with a dip in the top of the cake, as it sunk slightly once it was removed from the oven. Next time I will turn the oven off and slightly open the door, but will not remove the cake straight away.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW7QOfc86K9e13O8WII90kQgwH_cY8NnIH9K1ro6D5rj6kGLCn1PoLKa88Pu8TYL4EAvM79umKtxYmN00WkPPekcrEXdaPrfSZcqB4eIHz1RzI3NOYxAgqpVWF-dIOSqgGQovLpqGguVs/s1600/ILoveCakeDecorating4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW7QOfc86K9e13O8WII90kQgwH_cY8NnIH9K1ro6D5rj6kGLCn1PoLKa88Pu8TYL4EAvM79umKtxYmN00WkPPekcrEXdaPrfSZcqB4eIHz1RzI3NOYxAgqpVWF-dIOSqgGQovLpqGguVs/s400/ILoveCakeDecorating4.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: auto;"><br />
</div>2. Ganache definitely helped in fixing the above problem, however one should never underestimate how much ganache is needed. Realising that you're going to run out is not a good feeling!<br />
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3. It is very important not to over-work the fondant and to stop it from drying out, particularly when attempting to fondant the whole cake and cake board.<br />
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The cake was an absolute hit with the Birthday Boy and the rest of the family (not to mention lots of looks of admiration from other diners at the restaurant). It is definitely the best part of cake decorating when you get to see how amazed, impressed and happy people are to see the cake and realise that it not only looks great but also tastes delicious! I can't wait for the next excuse to bake and decorate another one...stay tuned.<br />
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<div style="text-align: center;">This one's for you Mum! </div><div style="text-align: center;"><br />
</div>These were extremely delectable and soft cupcakes, which combined the moist texture of almond meal with a great zesty flavour.<br />
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<i><b>Ingredients for 12 Gluten-Free Orange Almond Cupcakes</b></i><br />
<i>70g gluten-free plain flour</i><br />
<i>1 tsp gluten-free baking powder</i><br />
<i>125g softened unsalted butter</i><br />
<i>1 orange finely grated</i><br />
<i>100g caster sugar</i><br />
<i>2 eggs</i><br />
<i>125g almond meal (ground almonds)</i><br />
<i>60ml milk</i><br />
<i>1/4 cup orange juice</i><br />
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Pre-heat oven to 180'C and line a 12-hole cupcake tray with papers. Sift the flour together with the gluten free baking powder. In a separate bowl beat the butter, sugar and orange zest until creamy and light. Singularly add in eggs and beat after each addition. Stir in the almond meal and then slowly add a little flour and milk, gently folding them into the mixture.<br />
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Place mixture in the cupcake papers. Bake for 20mins or until a skewer comes out clean when inserted into the middle of the cake. Once removed from the oven, keep the cupcakes in the tin for another 5-10mins and then allow to cool on a wire rack.<br />
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You may want to beat a little caster sugar and pure cream together until light peaks are formed for a yummy topping.Let's Lick The Bowlhttp://www.blogger.com/profile/04904595182723098451noreply@blogger.com0tag:blogger.com,1999:blog-1440155924181938599.post-58217678269212649092011-04-11T18:01:00.000-07:002011-04-11T18:10:42.734-07:00Nan's Vanilla Slice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgosWVh-od_JEe4adNkFs5fqH1oRXLUKcAA7sVCR7xboGuNYVPhQDV8FICLcK1ynpuNKXSBcLyV-Z46GkywZ8hBBfXK_mvA07IJPoUOIiupthXvXU4Dyz9IxtK61bKEHjQkjk_bu3rcMV8/s1600/VanillaSlice6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgosWVh-od_JEe4adNkFs5fqH1oRXLUKcAA7sVCR7xboGuNYVPhQDV8FICLcK1ynpuNKXSBcLyV-Z46GkywZ8hBBfXK_mvA07IJPoUOIiupthXvXU4Dyz9IxtK61bKEHjQkjk_bu3rcMV8/s400/VanillaSlice6.JPG" width="400" /></a></div><br />
Looking back through my childhood, this was one of my most favourite treats. Nan's Vanilla Slice was always something to look forward to and was a common visitor to birthdays and family get-togethers.<br />
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This recipe is very simple and I believe is even better than the vanilla slice variations found at bakeries in Australia. Instead of fiddling around with pastry, it uses Arnott's Lattice pastry biscuits with a sugary sweet cream cheese filling. Just writing about it makes my mouth water!<br />
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<i><b>Ingredients for Nan's Vanilla Slice</b></i><br />
<i>2 packets of Arnott's Lattice biscuits </i><br />
<i>250g unsalted butter (at room temperature)</i><br />
<i>250g cream cheese (I use Philadelphia Cream Cheese) (at room temperature)</i><br />
<i>2tsp vanilla extract/essence</i><br />
<i>1tbsp powered gelatine</i><br />
<i>1/2 cup caster sugar</i><br />
<i>A little icing sugar for dusting</i><br />
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Line the bottom of a lamington or slice tray with baking paper. Once done, place the Lattice biscuits along the bottom (making sure the glossy side faces down). The biscuits won't fit perfectly so you might have to cut a few around the edges.<br />
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Dissolve the gelatin in 1/2 cup of hot water, stir and put it aside to cool. Mix together the butter and cream cheese using a fork or spoon. It is very important that both ingredients are at room temperature otherwise you will have trouble trying to get it smooth.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKON0atzbXnMRe0qW2CtCY7XtTxa48k_9Rnf6AqNBsRIScnZGm1svhveiQNcUXHV9HWzZ5-Prxe9AMSoQexAUPFle4gBjaRLLZ5l5h9Ho-SwTGa-QIobJKkq9AVJhfg6thTb3kfEWceh4/s1600/VanillaSlice3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKON0atzbXnMRe0qW2CtCY7XtTxa48k_9Rnf6AqNBsRIScnZGm1svhveiQNcUXHV9HWzZ5-Prxe9AMSoQexAUPFle4gBjaRLLZ5l5h9Ho-SwTGa-QIobJKkq9AVJhfg6thTb3kfEWceh4/s400/VanillaSlice3.JPG" width="400" /></a></div><br />
Add sugar and vanilla and mix well. Again make sure there are no lumps, as they will set when the slice is refrigerated. Stir through cooled gelatine.<br />
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Before pouring the mixture over the face-down Lattice biscuits, take note of how the biscuits are positioned (i.e. where the off-cuts are). This way the bottom and top biscuits will be line with each other when you go to cut through the finished product. Pour mixture into the tin and carefully lay Lattice biscuits on top, glossy side up. Refridgerate for 2 hours and dust with icing sugar before serving.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDLaP-MR7Va0vPIm8cj4IKxNsvCfDUStNgi9_e57LEWQIwaDn90-yLu9ofplK_Bz6Vvv82wpenzVq-gaoLE3GQjSHWgClrqEiSruyfcZ6wkXpa6thI_aAEC2khGgoO4fGYgj2aHrm_b3I/s1600/VanillaSlice5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDLaP-MR7Va0vPIm8cj4IKxNsvCfDUStNgi9_e57LEWQIwaDn90-yLu9ofplK_Bz6Vvv82wpenzVq-gaoLE3GQjSHWgClrqEiSruyfcZ6wkXpa6thI_aAEC2khGgoO4fGYgj2aHrm_b3I/s400/VanillaSlice5.JPG" width="400" /></a></div>Let's Lick The Bowlhttp://www.blogger.com/profile/04904595182723098451noreply@blogger.com0tag:blogger.com,1999:blog-1440155924181938599.post-5811106558583668852011-04-05T02:10:00.000-07:002011-04-05T02:53:03.154-07:00Plum Buckle<div><span id="goog_1439458259"></span><span id="goog_1439458260"></span></div><div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiumvfTcgatqQdgrcFqVpuaIXTNvzGu17c2zBAqF0obrzIXGueMvpvu7BHv3LH88vBhKgawmu5qtcLdees_ewnuaOTGf2KT2qmmDFE1SLeQ7aGIF0bxtC94Pa5Nk2OjxMaaMfEamw1IkOY/s1600/PlumBuckle5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiumvfTcgatqQdgrcFqVpuaIXTNvzGu17c2zBAqF0obrzIXGueMvpvu7BHv3LH88vBhKgawmu5qtcLdees_ewnuaOTGf2KT2qmmDFE1SLeQ7aGIF0bxtC94Pa5Nk2OjxMaaMfEamw1IkOY/s400/PlumBuckle5.JPG" width="400" /></a></div><br />
</div><div>During Summer we get to experience a range of amazing fruits and in particular, stone fruits. Blood plums are one of my favourite and very importantly my Pa's. I found this recipe in the Williams-Sonoma Baking Book that I bought in my local coffee-book-shop. It gives the reader American soulful recipes that I can imagine grandmas baking in their kitchens all over the South.</div><div><br />
As soon as I saw the recipe I thought it would be a wonderful thing to bake for my Pa and on my next visit I made sure to give it a go. Not only did the cake look amazingly rustic and homely, but Pa loved it. This is my first attempt at a Buckle cake and it was very simple. The result is a dense moist cake with a lovely crumbley top surrounding the baked fruit.<br />
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</div><div><b><i>Ingredients for Plum Buckle</i></b></div><div><i>1 1/2 cups plain flour</i></div><div><i>1tsp baking powder</i></div><div><i>Pinch of salt</i></div><div><i>250g softened unsalted butter </i></div><div><i>1 cup caster sugar</i></div><div><i>2 large eggs</i></div><div><i>6-8 blood plums (pitted and quartered)</i></div><div><i>1tbsp of caster sugar</i></div><div><i>1/4tsp of ground cinnamon</i></div><div><i><br />
</i></div><div>Pre-heat your oven to 180'C. Grease an average 24cm circular spring-form tin and lightly flour it. Alternatively you could line it with baking paper. </div><div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjftYjfe0Uu6f12U_idExZLJkKEOIpK4t2LyEbiUvJtdQuPMgr3SRSh-RgnDTczIyywhH1h3e4sU5_ZvXQfSiyU1uvHWiNGxOwK7yu5ukM6uzKejqy_htYONXrYWVQnM0c4pdwe_z_6PUg/s1600/PlumBuckle1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjftYjfe0Uu6f12U_idExZLJkKEOIpK4t2LyEbiUvJtdQuPMgr3SRSh-RgnDTczIyywhH1h3e4sU5_ZvXQfSiyU1uvHWiNGxOwK7yu5ukM6uzKejqy_htYONXrYWVQnM0c4pdwe_z_6PUg/s400/PlumBuckle1.JPG" width="300" /></a></div><br />
</div><div>Sift together the flour, baking powder and salt into a bowl. Cream the butter and sugar together with an electric mixer/beaters until pale and fluffy. Add eggs one at a time and beat until combined. Add the flour mixture and beat well. </div><div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFiDxfhblyYv6osmwVTX5oHC1bWzyQ11pSbcPxmOJVcCOaWDMVKHuYvKPCJCneNfhjPEDJhP0ixOYfbnu1Ctzs44NiEtmnqGFPeGYREheeFGj7Mm5oC_1bFG1NBs4ltG4BA-No3XqhzCI/s1600/PlumBuckle4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFiDxfhblyYv6osmwVTX5oHC1bWzyQ11pSbcPxmOJVcCOaWDMVKHuYvKPCJCneNfhjPEDJhP0ixOYfbnu1Ctzs44NiEtmnqGFPeGYREheeFGj7Mm5oC_1bFG1NBs4ltG4BA-No3XqhzCI/s400/PlumBuckle4.JPG" width="400" /></a></div><br />
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</div><div>Place mixture evenly in the tin and poke plum quarters into the cake batter. It is important that the slices are close together, and don't be scared to push them deep into the batter. Combine the remaining caster sugar and cinnamon in a small bowl and liberally sprinkle over the cake. This will lightly caramelise during the baking process and add great flavour to the plums.</div><div><br />
</div><div>Bake for 50mins or until the top is golden and a skewer comes out clean when inserted into the cake. Set the cake aside to cool before serving.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAEEkBovlKMNWDbK55BuFuaghR_TgI1JU80hH37VfdwUd3QY2AX6eoO_XMSxOg0FTaehSwfFL29gfLNSLeSyDcjBd9Xw72KkXful5ak6mx-Pv52cW375SHvb__hxZC7C3HLDEhel3yk8U/s1600/PlumBuckle6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="345" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAEEkBovlKMNWDbK55BuFuaghR_TgI1JU80hH37VfdwUd3QY2AX6eoO_XMSxOg0FTaehSwfFL29gfLNSLeSyDcjBd9Xw72KkXful5ak6mx-Pv52cW375SHvb__hxZC7C3HLDEhel3yk8U/s400/PlumBuckle6.JPG" width="400" /></a></div></div>Let's Lick The Bowlhttp://www.blogger.com/profile/04904595182723098451noreply@blogger.com3tag:blogger.com,1999:blog-1440155924181938599.post-27496834226374578462011-01-17T21:17:00.000-08:002011-01-18T03:14:45.314-08:00Gluten-free Chocolate Cupcakes with Raspberry Cream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyW2YHdjcgMNAm0No7rf2pnfCIYbsvsBoGlZzZl9UsyZujDuiHPajX6tVHnPUtiWllwVPB6F7M3vtkeHTJOC_Cb1oAtj1Za2AolNlPDYVqH1Pl6WbzDsNjinrQRMlDAAcho-HIEnpMnxs/s1600/ChocCupRasp5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyW2YHdjcgMNAm0No7rf2pnfCIYbsvsBoGlZzZl9UsyZujDuiHPajX6tVHnPUtiWllwVPB6F7M3vtkeHTJOC_Cb1oAtj1Za2AolNlPDYVqH1Pl6WbzDsNjinrQRMlDAAcho-HIEnpMnxs/s400/ChocCupRasp5.jpg" width="298" /></a></div><b><i><span class="Apple-style-span" style="font-style: normal; font-weight: normal;"><b><i><br />
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<span class="Apple-style-span">This is an extremely belated entry of cupcakes I made for Christmas day. My only excuse is that I found myself in paradise over the holidays, Fiji to be more specific, and am only just getting back into regular routine.</span><br />
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So that Mum could enjoy the tasty desserts like everyone else on Christmas day, I decided to make gluten-free cupcakes. They were very yummy and very simple. In saying that, the raspberry cream which looked and tasted fantastic, definitely made these cupcakes a winner. The cream complimented the chocolate so well, with its soft texture and bursting raspberry gems.<br />
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<b><i><span class="Apple-style-span" style="font-style: normal; font-weight: normal;"><b><i>Ingredients for </i></b></span>Gluten-free Chocolate Cupcakes (makes 12)</i></b><br />
<i>1 3/4 cups gluten-free self-raising flour</i><br />
<i>1/3 cup cocoa</i><br />
<i>1tsp baking soda</i><br />
<i>1 cup caster sugar</i><br />
<i>125g melted unsalted butted </i><br />
<i>1 cup buttermilk</i><br />
<i>2 eggs</i><br />
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Preheat oven to 180'C and line a 12-hole cupcake tin with paper cases. Sift the flour, cocoa and baking soda together in a large bowl. Stir in caster sugar. In a separate bowl, hand whisk the buttermilk, butter and eggs. Fold this mixture into the dry ingredients.<br />
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Spoon the mixture into the paper cases and fill to about 2/3 full. In the photos you will notice that the cupcakes rose well above the lip of the cases and gave a lovely rustic look. Bake the cupcakes for 45-50mins; keep in mind that as these are gluten-free they will take much longer than normal cupcakes. When a skewer comes out clean and the tops of the cupcakes spring back quickly when touched, they are ready (the cupcake should feel stable when touched). After 5mins out of the oven, allow them to cool completely on a wire rack.<br />
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<b><i>Ingredients for Raspberry Cream</i></b><br />
<i>300ml double thick cream (I used Pura Double Thick Cream)</i><br />
<i>3tbs caster sugar</i><br />
<i>1 cup fresh or frozen raspberries</i><br />
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Lightly beat the cream and caster sugar until it is light and fluffy. Taste the cream to make sure it is sweet enough. You don't want it to be overly sweet as the cupcakes are sweet enough, however if need be slowly add some more sugar and beat again. Fold in the raspberries (keep a few for decoration later).<br />
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Refrigerate the mixture until the raspberries separate and the fantastic colour has bleed into the cream (this is definitely necessary if you use frozen raspberries). Using a small spatula place the cream on top of the cupcakes. Add a raspberry to the top of each cupcake.<br />
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There were many other fantastic treats set out for Christmas lunch including Mum's Christmas Cake. This is an old family recipe, which I hope to divulge for Christmas 2011. I helped Mum decorate the cake with a fondant tree and presents. The humidity definitely made this hard, but it survived in time for everyone to enjoy it.<br />
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</div><div class="separator" style="clear: both; text-align: left;">And in true Aussie fashion was a light and fluffy, cream and fruit covered Pavlova. Can Christmas eating get any better?</div><div class="separator" style="clear: both; text-align: left;"><br />
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</i>Let's Lick The Bowlhttp://www.blogger.com/profile/04904595182723098451noreply@blogger.com1tag:blogger.com,1999:blog-1440155924181938599.post-77543510430061790072010-12-20T17:00:00.000-08:002011-01-15T18:31:17.718-08:00Christmas Gingerbread Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr8uSpw1h6Z-xbqQr-KDoNapWBH6C_38gasRJj7lNWqALvMSrsExCRS-4AKAOM9PZanmf0mRoETFcQRsbKFoGVaqph-3r47uGfHBoYJQW2qeh19Tvl4rVgLQVGyRSDYl6lrI-IBL7Axtg/s1600/Gingerbread8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr8uSpw1h6Z-xbqQr-KDoNapWBH6C_38gasRJj7lNWqALvMSrsExCRS-4AKAOM9PZanmf0mRoETFcQRsbKFoGVaqph-3r47uGfHBoYJQW2qeh19Tvl4rVgLQVGyRSDYl6lrI-IBL7Axtg/s400/Gingerbread8.JPG" width="400" /></a></div><br />
For the past few years I have been making Christmas Gingerbread Cookies. That's not to say that I don't make gingerbread cookies all year round, but this way they look extra special when decorated for Christmas. The cookies make a great gift for family and friends. This year I made them for my Christmas Dress-Up Party and work colleagues, and they went down a treat. The following recipe makes about 35-37 cookies.<br />
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<b><i>Ingredients for Gingerbread Cookies </i></b><br />
<i>125g unsalted butter</i><br />
<i>100g brown sugar (firmly packed)</i><br />
<i>125ml golden Syrup</i><br />
<i>1 egg yolk</i><br />
<i>375g plain flour (and a little extra for dusting)</i><br />
<i>2tbs ground ginger</i><br />
<i>3tsp mixed spice</i><br />
<i>1tsp bi-carb soda</i><br />
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With an electric mixer, beat together the butter and sugar until creamy. Add the golden syrup and egg yolk and beat until combined. Sift flour, spices and bi-carb soda and add to the mixture. Once combined, taste the mixture as this is the best time to tell whether you need to add more spice. When you're happy, turn the mixture on to a floured surface and knead until the dough is smooth. If the mixture is a little too wet, slowly knead in some flour. Break the dough into two parts and flatten them to the shape of round discs, then cover with cling wrap and refrigerated for 30mins-1hour.<br />
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Roll out the dough on a floured surface to approximately 1cm thick (you may need to knead the dough first to make it workable). Using your desired cookie cutters, cut out the shapes and place them on a baking tray lined with baking paper. I have a set of Christmas cookie cutters which are fantastic and use the shapes that I think are easily recognisable once decorated. Bake the cookies for 10mins or until brown at 180'C. Careful not to over bake them, as they can burn quite easily. Let the cookies cool on a wire rack.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLhrbL_GxNkENRnaLMRNOL48wgO3Rsb8Va8CQoWF3H-DggzjX6UCniCk_au_uQUxv5qYsizHY8vj9wfGvUUVW_3ru49OO0kz0v8Ej084zjIlAlp00b67tW2kYVc3YpbkSaawrSQPgfz0U/s1600/Gingerbread7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLhrbL_GxNkENRnaLMRNOL48wgO3Rsb8Va8CQoWF3H-DggzjX6UCniCk_au_uQUxv5qYsizHY8vj9wfGvUUVW_3ru49OO0kz0v8Ej084zjIlAlp00b67tW2kYVc3YpbkSaawrSQPgfz0U/s400/Gingerbread7.JPG" width="400" /></a></div><br />
Before placing the fondant on the cookies, I use a thin spread of my <a href="http://letslickthebowl.blogspot.com/2010/12/dark-chocolate-ganache.html">Dark Chocolate Ganache</a> on top of each cookie. This helps the fondant stick to the cookie. Alternatively you could use jam with a little boiling water to create a syrup (although make sure you strain the liquid as it needs to be smooth).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwSMA181Dp8dnzZKIAlzogy5y-TVqL9rNLzyz8yS_GNBTC-A3S1VP65qaduwoHbeTbL2VqapD93hMrrD4MM0mdWViJjsM-13uy1DW8ovnR0TVqSBlo1EA5O6I6NMEsuXybG-CHa5focvM/s1600/Gingerbread3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwSMA181Dp8dnzZKIAlzogy5y-TVqL9rNLzyz8yS_GNBTC-A3S1VP65qaduwoHbeTbL2VqapD93hMrrD4MM0mdWViJjsM-13uy1DW8ovnR0TVqSBlo1EA5O6I6NMEsuXybG-CHa5focvM/s400/Gingerbread3.JPG" width="317" /></a></div><b><i><br />
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<b><i>Fondant Icing </i></b><br />
You can buy fondant from any cake decorating store. I buy it in white and then add the desired gel colour (also found at decorating stores). Some colours are best to buy pre-mixed, as you cannot physically reach the colour depth with gel colour. I strongly recommend buying red fondant pre-mixed and coincidentally my red is called Christmas Red. Please note that when you are not using the fondant, it should be covered in plastic (cling wrap or freezer bags) as it will dry out quickly. For each different cookie's decoration you will need approximately a handful of fondant in order to cover about 6 cookies.<br />
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<b><i>Angels</i></b><br />
These are very simple as you can use white fondant and do not need to colour it. Roll out the fondant to desired thickness (I aim for 2-3mm) on a flat surface sprinkled with corn flour - this will stop the fondant from sticking. Cut out the shape with an angel cutter and place it on top of the cookie. Use you fingers to perfectly mould the fondant on to the cookie.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsMDeOO2nhhmE5v1klK1tiyDQnEm3S0o3gXaALwp4ciOcd76GkH7c9cYl5BLDrY3vMGJQPr1aIlt9aqjLgLuTHIihl-iVk8oJYw48T8Me_0mOTEw5J-7kScMK89usCs-HGypq_cqIaeMQ/s1600/Gingerbread10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsMDeOO2nhhmE5v1klK1tiyDQnEm3S0o3gXaALwp4ciOcd76GkH7c9cYl5BLDrY3vMGJQPr1aIlt9aqjLgLuTHIihl-iVk8oJYw48T8Me_0mOTEw5J-7kScMK89usCs-HGypq_cqIaeMQ/s400/Gingerbread10.jpg" width="400" /></a></div><b><i><br />
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<b><i>Snowmen</i></b><br />
The snowmen are exactly like the angels (follow instructions above). For the cute little hat, knead equal parts of red pre-mixed fondant with white. This is necessary as the pre-mix will be quite sticky and hard to work with on its own. Make a large amount of red as it will also be used for the candy canes and red poinsettias. Once rolled out, I use the top of the snowman cutter for the shape and then use a knife to trim the hat. For the eyes and mouth, use a skewer or something similar to poke holes in the fondant.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrxE-zmEjED7nqB9EPXQQh-J1rbV8L4aQNYzcJMCTPFcjms5YpHl_-2VB1x7Am9fdWWs10_4NlUKQb_gjgxBJgWr2u_zvoyMfSbo5mCncVZnPfh2b7meJN9iy4ao6g406RkK8Wm0UUE0Y/s1600/Gingerbread12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrxE-zmEjED7nqB9EPXQQh-J1rbV8L4aQNYzcJMCTPFcjms5YpHl_-2VB1x7Am9fdWWs10_4NlUKQb_gjgxBJgWr2u_zvoyMfSbo5mCncVZnPfh2b7meJN9iy4ao6g406RkK8Wm0UUE0Y/s400/Gingerbread12.jpg" width="341" /></a></div><b><i><br />
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<b><i>Christmas Trees</i></b><br />
Your white fondant will need to be coloured for these cookies. Use your thumb to create a well in the centre of a ball of white fondant and place a few drops of dark green gel colour (I use Forest Green). Knead the fondant until the colour is blended. Once the colour is even (and the right shade), roll the fondant out to desired thickness (I aim for 2-3mm) on a flat surface sprinkled with corn flour. Cut out the tree shapes and use your hands to mould the fondant to fit the cookie.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKNGHfXZptcfNXbWKkDIEFY3htC8D37gBrf1P9wtweu77UARaDByqYc_AejO-0ToedE8pT-5TvU6KAWR583ml_mqLiDgE9YlpGmV80qSmfv4c-KFR4IuSsPmmxPncrl2Xptl6-ersnOKY/s1600/Gingerbread11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKNGHfXZptcfNXbWKkDIEFY3htC8D37gBrf1P9wtweu77UARaDByqYc_AejO-0ToedE8pT-5TvU6KAWR583ml_mqLiDgE9YlpGmV80qSmfv4c-KFR4IuSsPmmxPncrl2Xptl6-ersnOKY/s400/Gingerbread11.jpg" width="333" /></a></div><div class="separator" style="clear: both; text-align: justify;"><b><i><b><i></i></b></i></b></div><b><i><b><i></i></b></i></b><br />
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<div class="MsoNormal"><span lang="EN-US"><span class="Apple-style-span" style="font-family: inherit;">Red Poinsettias<o:p></o:p></span></span></div><div class="MsoNormal"><span lang="EN-US"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family: inherit;">As done for the snowman hats, knead equal parts of red pre-mixed fondant with white. This is necessary as the pre-mix will be quite sticky and hard to work with on its own. Make a large amount as the red will also be used for the candy canes. Roll out and cut the fondant, and place the shape on the cookie.</span></span></span><b><i><o:p></o:p></i></b></span></div><!--EndFragment--> </div></div></i></b></div></i></b></i></b></i></b></div></i></b></i></b></i></b></div></i></b></i></b></i></b></div></i></b></i></b></div></i></b></i></b></i></b></div></i></b></i></b></div></i></b></div></i></b></i></b></i></b></div></i></b></i></b></i></b></div></i></b></i></b></i></b></div></i></b></i></b></div></i></b></i></b></i></b></div></i></b></i></b><b><i><b><i><div style="font-style: normal; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><i><b><i><b><i><div style="font-style: normal; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><i><b><i><div style="font-style: normal; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><i><b><i><b><i><div style="font-style: normal; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><i><b><i><b><i><div style="font-style: normal; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><i><b><i><b><i><div style="font-style: normal; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><i><div class="MsoNormal"><br />
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<b><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAM4wF91p6yrYaBsFNIMLcQwQ38-ZuoN33N7HvO7quYf6IgZvVFzlKQ0j45dV5eaZ-eqktdq3N53YycLwdPafXm0rmzNtP39gE46U56xCWHx1N-HNNtMh0RBYrlhU-KpBJeIEovTqsd3M/s1600/Gingerbread9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAM4wF91p6yrYaBsFNIMLcQwQ38-ZuoN33N7HvO7quYf6IgZvVFzlKQ0j45dV5eaZ-eqktdq3N53YycLwdPafXm0rmzNtP39gE46U56xCWHx1N-HNNtMh0RBYrlhU-KpBJeIEovTqsd3M/s400/Gingerbread9.JPG" width="400" /></a></div><div style="font-style: normal; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><b></b></div><b><div style="display: inline !important; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><i><b><b><i><b></b></i></b></b></i></b></div><b><i><b><b><i><b><div style="display: inline !important; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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<div style="font-style: normal; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b></b></div><b><div style="display: inline !important; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><i></i></b></div><b><i><div style="font-style: normal; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b></b></div><b><div style="display: inline !important; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-style: normal;">Now it is an absolute requirement that you try one (or two, or three) of your fabulous gingerbread before sharing them around! These gingerbread cookies are a great gift for those special to you in the festive season. All the effort and love you have put into gifts such as these make them even more special to the receiver. I use clear cellophane to wrap the cookies and tie a nice red ribbon for decoration.</span></div></b></i></b></b><b><b><i><b><div style="display: inline !important; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
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</b></div></b></i></b></b> <div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><b></b></div><b><div style="display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><i><b></b></i></b></div><b><i><b><div style="display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">Merry Christmas!</span></div></div></b></i></b></b></i></b>Let's Lick The Bowlhttp://www.blogger.com/profile/04904595182723098451noreply@blogger.com4tag:blogger.com,1999:blog-1440155924181938599.post-20664514557477444962010-12-04T23:28:00.000-08:002010-12-14T21:03:03.372-08:00Dark Chocolate Ganache<div style="margin: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><i>Ganache...I am a silky irresistibly rich icing or filling that usually comes in dark or white chocolate. I am used by chefs, cooks and bakers all over the globe. Sometimes I have a starring role in a delectable treat, but more often than not I accompany other flavours that make you go back for that naughty second helping.</i></span></span></div><br />
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</div>Before placing fondant decorations on my cupcakes (see <a href="http://letslickthebowl.blogspot.com/2010/11/vanilla-cupcakes.html">Vanilla Cupcakes</a>), I always use a good helping of my Dark Chocolate Ganache. Ganache not only helps you mould the perfect foundation for fondant, but it also tastes absolutely fabulous. For 12 cupcakes I make the following batch of ganache, which will leave you enough to...you guessed it, lick the bowl!</div><div style="margin: 0px;"><br />
</div><div style="margin: 0px;"><b><i>Ingredients for Dark Chocolate </i><i>Ganache</i></b></div><div style="margin: 0px;"><i>1/2 cup Pure Cream</i></div><div style="margin: 0px;"><i>250g (1cup) Dark Chocolate</i></div><div style="margin: 0px;"><i>Mostly I use dark cooking chocolate found in the baking goods aisle (the 'melt' buds come in circles the size of a 20c piece). It's reasonably priced and the result tastes great, but for something a little more special you can use dark chocolate with a high coco ratio.</i></div><div style="margin: 0px;"><i><br />
</i></div><div style="margin: 0px;">Place the cream in a small saucepan and slowly bring to the boil. When little bubbles start to form, take it off the heat and add the chocolate. Stir the mixture until smooth, then pour into a bowl or container to set. Once set, the perfect consistency for icing cupcakes is like smooth peanut butter. </div><div style="margin: 0px;"><br />
</div><div style="margin: 0px;">Ganache is best left to set overnight and I usually leave it out on the kitchen bench covered in clingwrap. If you don't have much time, you can place it in the fridge to speed up the setting process. However the ganache will need to come back to room temperature before you use it, otherwise it will start to sweat while you're icing.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWXrN60ygD92INWbdW3eVFzkyTcLs4yh4rIdEonI4rsDtvRnj1FZC5CM1GpZZGcwFHMFu6RO7WDAPgjZYDKoPvgGfAkmhLBOTngQkpX2w_a_sts489RAGsi_qmDcNc_JcXK4zszmtqhJY/s1600/Ganache2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWXrN60ygD92INWbdW3eVFzkyTcLs4yh4rIdEonI4rsDtvRnj1FZC5CM1GpZZGcwFHMFu6RO7WDAPgjZYDKoPvgGfAkmhLBOTngQkpX2w_a_sts489RAGsi_qmDcNc_JcXK4zszmtqhJY/s400/Ganache2.JPG" width="400" /></a></div><br />
Ganache can used for so many other wonderful purposes when in the kitchen, some of which don't require it to be set. If served warm, it is fantastic dribbled over a baking treat. When not using fondant icing, I sometimes carefully pour the ganache (slightly warm) over cupcakes while they are still in their paper cases. As the ganache is still runny, it perfectly covers the cupcakes and sets beautifully. There will be many recipes to come where I will refer back to this moreish baking accompaniment.<br />
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</div>Let's Lick The Bowlhttp://www.blogger.com/profile/04904595182723098451noreply@blogger.com0tag:blogger.com,1999:blog-1440155924181938599.post-59320601478198334362010-11-28T00:43:00.000-08:002010-12-14T21:02:35.786-08:00Gluten-free Carrot Cake with Lime Mascarpone Frosting<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJXqFiXF7Y68FuzubZQ8GTNkqTP2sDv6dZf8usXVMwpkt3P1XGMyHtn8toUBknSUzbSgxJN57sQ3_y0_ILBQjVc6EE684Ce6uweVLYVGemAFYyVDdcnhactHfk2-O9OLJexSheUMstDbk/s1600/carrotcake1small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJXqFiXF7Y68FuzubZQ8GTNkqTP2sDv6dZf8usXVMwpkt3P1XGMyHtn8toUBknSUzbSgxJN57sQ3_y0_ILBQjVc6EE684Ce6uweVLYVGemAFYyVDdcnhactHfk2-O9OLJexSheUMstDbk/s400/carrotcake1small.jpg" width="321" /></a></div><br />
<div style="text-align: center;"><div style="margin: 0px;">This one's for you Mum! </div></div><div style="text-align: center;"><div style="margin: 0px;"><br />
</div></div><div style="margin: 0px;">When recently in Cairns, I came across this recipe in the local paper and had to give it a go. Not only did it sound absolutely delectable, but as my mother is a Coeliac, it gave me a chance to bake something that she could actually enjoy! As you can imagine (or maybe know from experience), not being able to eat anything with gluten makes baking, and cooking in general, a tricky feat. You must go over all ingredients with a fine tooth comb, as even a little bit of gluten to a person with Coeliac disease can be quite troublesome.</div><div style="margin: 0px;"><br />
</div><div style="margin: 0px;"><span class="Apple-style-span" style="font-family: inherit;">What is Coeliac Disease I hear you ask?</span></div><div style="margin: 0px;"><i>Coeliac disease is an auto-immune disease, which means that the body produces antibodies that attack its own tissues. For people with coeliac disease, this is triggered by gluten, a protein found in wheat, rye, barley and oats. (See the </i><i><a href="http://www.coeliacsociety.com.au/">Coeliac Society of Australia</a> for more info)</i></div><div style="margin: 0px;"><i><br />
</i></div><div style="margin: 0px;">The following recipe was provided to the Cairns Post by Davy and Celia O'Rouke of Mama Coco's. I recommend this recipe and the rest of my Cairns family will whole-heartily agree. </div><div style="margin: 0px;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiar-9le_fj2aB18rxxFs_ZkDaTapEC34aEfRLT7wlgIzn-mtI9EDWIqTDzbT_nUaaZaRLZ30ffLYAsRKzCBaXpuaeVR9iqKlUhdNcGIxY3D_SuJ2bu0ccXWAZa78GZTDOiZQdBlcNiJkY/s1600/GFCupcakes2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiar-9le_fj2aB18rxxFs_ZkDaTapEC34aEfRLT7wlgIzn-mtI9EDWIqTDzbT_nUaaZaRLZ30ffLYAsRKzCBaXpuaeVR9iqKlUhdNcGIxY3D_SuJ2bu0ccXWAZa78GZTDOiZQdBlcNiJkY/s400/GFCupcakes2.JPG" width="265" /></a></div><div style="margin: 0px;"><b><span class="Apple-style-span" style="font-weight: normal;">(Note: The original recipe places the cake batter in 2 tins, so as the icing can be placed in the middle of the cake. If you do this, the cooking time will be almost half of that listed below).</span></b></div><div style="margin: 0px;"><b><br />
</b></div><div style="margin: 0px;"><b><i>Gluten-free Carrot Cake </i></b></div><div style="margin: 0px;"><i>6 eggs</i></div><div style="margin: 0px;"><i>360g caster sugar</i></div><div style="margin: 0px;"><i>1tps lime rind</i></div><div style="margin: 0px;"><i>530g finely grated carrot</i></div><div style="margin: 0px;"><i>320g almond meal</i></div><div style="margin: 0px;"><i>100g plain gluten-free flour</i></div><div style="margin: 0px;"><i>1 1/2 tsp ground cinnamon</i></div><div style="margin: 0px;"><i>1tsp ground nutmeg</i></div><div style="margin: 0px;"><i>1tsp ground ginger</i></div><div style="margin: 0px;"><i>2tsp gluten-free baking powder</i></div><div style="margin: 0px;"><i><br />
</i></div><div style="margin: 0px;">Pre-heat oven to 170C. Grease and flour (or line with baking paper) a 24cm cake tin. I used a spring-form tin as it is much more baker-friendly when removing the cake. </div><div style="margin: 0px;"><br />
</div><div style="margin: 0px;">Separate eggs and put the whites aside to whisk later. Sift flour, spices and baking powder into a bowl and add almond meal. In a large bowl, beat together yolks, sugar and lime rind for about 4 minutes. Add grated carrot and beat until the carrot is macerated (the mixture will look quite wet). Add flour mixture and beat until combined.</div><div style="margin: 0px;"><br />
</div><div style="margin: 0px;">Whisk egg whites until firm peaks form and then gently fold into the cake mixture. It is recommended to do this in 2 stages so the cake is as light as possible. Pour batter into cake tin and bake for 1 hour and 20 minutes or until a skewer comes out clean. It is best to keep an eye on the cake from about the 1 hour mark onwards. Let the cake cool completely on a wire rack.</div><div style="margin: 0px;"><i><br />
</i></div><div style="margin: 0px;"><i><b>Lime Mascarpone Frosting</b></i></div><div style="margin: 0px;"><i>75g caster sugar</i></div><div style="margin: 0px;"><i>2tbs lime juice</i></div><div style="margin: 0px;"><i>Pinch of salt</i></div><div style="margin: 0px;"><i>400g mascarpone cheese at room temperature</i></div><div style="margin: 0px;"><i>Roughly chopped whole walnuts (for garnish)</i></div><div style="margin: 0px;"><i><br />
</i></div><div style="margin: 0px;">Combine sugar, lime juice/zest and salt and beat at low speed until the sugar is dissolved. Add the mascarpone and slowly beat until just combined (should only take a few seconds). You do not want to over beat at this stage as the mascarpone will become grainy. Spread the frosting over the cake with a spatula. I find it easier to do the sides first and then follow with the top. I then garnished the cake with roughly chopped walnuts.</div><div style="margin: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTBrfWYD9NTtDlAMZu7mG1WO4p5n-hi3k3eW3db0WBRRhsQBwO-uC5xsDy8rVd48pC5YzQzo4QsouVqgbG2RtPyw2P6uyttq_lo0lXKfNg8fPY2b2V5cU8YKlueFTo803hKG_h-95esxM/s1600/carrotcake3small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTBrfWYD9NTtDlAMZu7mG1WO4p5n-hi3k3eW3db0WBRRhsQBwO-uC5xsDy8rVd48pC5YzQzo4QsouVqgbG2RtPyw2P6uyttq_lo0lXKfNg8fPY2b2V5cU8YKlueFTo803hKG_h-95esxM/s400/carrotcake3small.jpg" width="347" /></a></div><div style="margin: 0px;"><b><i><span class="Apple-style-span" style="font-style: normal; font-weight: normal;"><br />
</span></i></b></div><div style="margin: 0px;">This cake was an instant hit with the family and mostly importantly, Mum. It was moist and very flavoursome. The frosting was amazing with the combination of zest and cream. This really is a fabulous substitute to the traditional cream cheese icing that is usually found on carrot cakes. I really enjoyed making this cake and our family pup Pepper also enjoyed licking the bowl in her photo shoot for my blog.</div>Let's Lick The Bowlhttp://www.blogger.com/profile/04904595182723098451noreply@blogger.com1tag:blogger.com,1999:blog-1440155924181938599.post-36219757723666774722010-11-15T02:55:00.000-08:002010-12-14T21:01:49.734-08:00Vanilla Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1pO-8VbQor4G1k7QYidkgC9nhMF1d-Fw3rN6OTAVgDYKwR2Dn95Fc9JSvPoWDOHdrh5fadudzL1sOhH8NLddlriyQgcxfPgxqdoQmzIP6XDIkLNiZTg1KfRyNvfgI4aCHCHh_LDh6_Ek/s1600/VanillaCupcakes2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1pO-8VbQor4G1k7QYidkgC9nhMF1d-Fw3rN6OTAVgDYKwR2Dn95Fc9JSvPoWDOHdrh5fadudzL1sOhH8NLddlriyQgcxfPgxqdoQmzIP6XDIkLNiZTg1KfRyNvfgI4aCHCHh_LDh6_Ek/s400/VanillaCupcakes2.JPG" width="300" /></a></div><div style="margin: 0px;"><br />
</div><div style="margin: 0px;">Continuing on from the theme of my first post, I'd like to share with you my favourite Vanilla Cupcake recipe. I use this recipe when I wish to bake cupcakes that I plan to decorate with fondant, however it is a great standard to have in one's repertoire. The cake texture is lovely and fluffy and melts in your mouth. These cupcakes are always a hit with any audience. </div><div style="margin: 0px;"><br />
The key to these cupcakes is <i>simplicity</i>. I love that there are few ingredients and that the recipe uses less butter and sugar than some of the many others I've tried. Variations are also very easy to work in with this recipe, so you could add choc-chips, berries, or whatever your heart desires.<br />
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</div><div style="margin: 0px;"><b>Ingredients for 12 Vanilla Cupcakes</b></div><div style="margin: 0px;"><i>150g softened unsalted butter</i></div><div style="margin: 0px;"><i>150g caster sugar</i></div><div style="margin: 0px;"><i><span class="Apple-style-span" style="font-style: normal;"><i>1tps vanilla extract</i></span></i></div><div style="margin: 0px;"><i><span class="Apple-style-span" style="font-style: normal;"><i><span class="Apple-style-span" style="font-style: normal;"><i>1tps finely grated lemon rind (optional)</i></span></i></span></i></div><div style="margin: 0px;"><i>175g self-raising flour</i></div><div style="margin: 0px;"><i>3 eggs</i></div><div style="margin: 0px;"><i>100ml milk or buttermilk</i></div><div style="margin: 0px;"><i><br />
</i></div><div style="margin: 0px;">Place cupcake papers in a 12-hole cupcake tray. Good quality paper cases do make all the difference in helping your cupcake rise to the perfect height. I buy my cupcake papers from speciality cake decorating stores like <a href="http://www.cakedecoratingcentral.com/">Cake Decorating Central</a>. They come in an array of colours and patterns. But be warned, once you start buying these fantastic papers you are going to want to buy the whole range!</div><div style="margin: 0px;"><br />
</div><div style="margin: 0px;">Pre-heat your oven to 180'C.</div><div style="margin: 0px;"><br />
</div><div style="margin: 0px;">Use an electric mixer or beaters to combine softened butter, sugar, vanilla, lemon rind and a pinch of salt until the mixture is a pale yellow and is starting to become fluffy. This should not take more than a minute or so.</div><div style="margin: 0px;"><br />
</div><div style="margin: 0px;">Sift flour into the mixture and add eggs. Beat together while slowly adding milk. The mixture should look thick and creamy.</div><div style="margin: 0px;"><br />
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</div><div style="margin: 0px;">Using a tablespoon, place the mixture into each cupcake paper. I find that the mixture should roughly reach the 3/4 mark of the paper cases in order to ensure the cake rises to the right height (particularly for icing/decorating).<br />
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Bake for 20-25 minutes or until an inserted skewer from the middle of a cupcake comes out clean. Remove from oven and leave the cupcakes in the tray for 5 minutes before moving them onto a wire rack.<br />
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</div>If you are planning to ice your cupcakes (of course you are...they're not the same plain!), make sure that they are completely cool before doing so. Although they are also great served warm with an oozey gooey chocolate fudge sauce and ice-cream on the side. </div><div style="margin: 0px;"><br />
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</div>Let's Lick The Bowlhttp://www.blogger.com/profile/04904595182723098451noreply@blogger.com6tag:blogger.com,1999:blog-1440155924181938599.post-69235000572119348242010-10-31T01:54:00.000-07:002010-12-14T21:01:28.587-08:00Numero Uno<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf1xn9pzxfzaua5ySPiP2asYQgbC3MBL7xa6sfQx6-XtOmY0ws1vHTcpNa3A97RpoYR9ikcpSvy6cLeu_JUtIM7NoxKI4-q9h5yrkYyqep4ic9HzdKwPMBIOp5eJrxtsuWN1jQdf8HORU/s1600/CupcakeClass.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf1xn9pzxfzaua5ySPiP2asYQgbC3MBL7xa6sfQx6-XtOmY0ws1vHTcpNa3A97RpoYR9ikcpSvy6cLeu_JUtIM7NoxKI4-q9h5yrkYyqep4ic9HzdKwPMBIOp5eJrxtsuWN1jQdf8HORU/s400/CupcakeClass.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>While it has been a long time coming, my first blog entry is here! I have finally made the transformation from a 'gonna' to a 'do-a'. I thought it only right to start my blogging journey with the ever-lovable and popular Cupcakes. Making, decorating and very importantly eating cupcakes is the real driver behind my growing love for baking.<br />
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</div>About a year ago I took an eye-opening cupcake decorating class with my good friend <a href="http://diaryofaladybird.blogspot.com/">Mrs Ladybird</a>. We learnt how to use fondant (ready-to-roll icing) from a very talented cake decorator and blogger, <a href="http://www.sharonwee.com.au/">Sharon Wee</a>. From this moment, creating beautiful fondant decorations on top of melt-in-your-mouth cupcakes has become a slight obsession. This obsession means I have a flourishing collection of baking and decorating tools and of course cupcake books. I don't know how I'm ever going to need almost 1000 cupcake recipes, but never say never right?<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9oN_tD2_O4sY9z1FlntEUh_GUmP4QuI8O4kEFlQqJF-wrliP93WRU4AoZTCNdl5hUCelH-lKHJlItbaKSr1_NGtlM3d0qk88ZlRAh6vWmGSU4fY19kQsLqMxOj_lZbM7rtoC5yCViZec/s1600/planetcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9oN_tD2_O4sY9z1FlntEUh_GUmP4QuI8O4kEFlQqJF-wrliP93WRU4AoZTCNdl5hUCelH-lKHJlItbaKSr1_NGtlM3d0qk88ZlRAh6vWmGSU4fY19kQsLqMxOj_lZbM7rtoC5yCViZec/s400/planetcake.jpg" width="324" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>I have been making celebratory cupcakes for family, friends and work colleagues ever since Sharon's class. My most favorite decorating book for fondant inspirations is the Planet Cake book. This book has the most amazing fondant cake and cupcake creations with very detailed, easy-to-follow instructions and equipment descriptions. I would recommend this book to anyone wanting to try their hand at cake decorating. While I have yet to cross the bridge of using fondant to decorate a whole cake (it will happen, I promise), this book is a great place to start for cupcakes too. Even better, Planet Cake's new book is dedicated completely to cupcakes and I hope to make it mine in the near future.<br />
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</div>I hope to share with you my love of baking through these blog entries. And so it begins...<br />
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</i>Let's Lick The Bowlhttp://www.blogger.com/profile/04904595182723098451noreply@blogger.com3