Christening Cake
Posted by: jen on: February 1, 2009
Baking cakes for my work colleagues is one thing, baking cakes for a friends special event is a whole new ball game. I was given quite a few weeks notice to make my friend A’s christening cake however as i’d never covered a cake with ganache and fondant before i was very nervous.
Now that the event is over and it’s all been done i’m pleased to say it went very well. I know it’s not perfect but for my first attempt i’m pretty happy with it 
Chocolate Mud Christening Cake
Daring Bakers January Challenge – Fortune Cookies (Tuiles)
Posted by: jen on: January 28, 2009
This months challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have choosen Tuiles from The Chocolate Book by Angelique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.
Having had such a hectic December, i missed out on the December challenge which was a French Yule Log. I must admit, the initial shock of an 18 page recipe didn’t help but i really was far too busy to complete it. Now that the silly season is over, i am finally finding some time for baking again and just in time to complete January’s challenge.
After such a heavy challenge in December (not that i would know seeing as i didn’t complete it) the lovely people at Daring Bakers decided to go for something light which was totally fine by me. I welcome anything that tastes good but doesn’t make you feel fat and bloated!
Before this challenge, i had never heard of Tuiles before. In case you’re wondering, Tuiles are thin, crisp almond cookies that are gently molded over a rolling pin or arched while they are still warm. Once set, their shape resembles the curved French roofing tiles for which they are named.
I was going to make cones for my challenge and fill it with ice-cream (perfect for the 40 degree weather we’ve been having lately) but i decided to make fortune cookies instead in honour of Chinese New Year.
Before making them i thought they would be tricky but they were really so easy and tasted pretty much like the ones you would buy – honest!
Fortune Cookies
Fortune Cookies
- 1/4 cup of softened butter (not melted)
- 1/2 cup icing sugar
- a dash of vanilla extract
- 2 large egg whites (slightly whisked with a fork)
- 1/4 cup plain flour
Method
Pre-heat oven to 180c
Using a hand whisk or a stand mixer fitted with the paddle, cream the butter, sugar and vanilla extract on low speed to a paste. Keep stirring while adding the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste (be careful not to overmix).
Cover the bowl with a plastic wrap and refridgerate for 30 minutes
Line a tray with baking paper and using a 7cm round cookie cutter, place some batter to form a round, even circle. Make sure you allow enough space between each cookie
Bake the cookies until the edges are golden (about 10-12 minutes) keeping a close eye on them. Once edges have browned, remove the cookies from the oven and flip with a spatula
Place a fortune in the middle of the cookie and fold the cookie in half (be careful as they are hot! you kinda need to work fast and it would really help if you had abestos hands like me 
)
Using a muffin tin, bend the cookie in half in the middle and keep the cookie in the tin to keep its shape
Allow the cookies to cool before storing in an airtight container.
Fortune Cookies
This months challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have choosen Tuiles from The Chocolate Book by Angelique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.
Nigella’s Rocky Road Crunch Bars
Posted by: jen on: January 19, 2009
A different take on the normal rocky road, this recipe features biscuits which gives it the crunch. A great and quick dessert if you don’t feel like baking.
Nigella's Rocky Road Crunch Bars
Nigella’s Rocky Road Crunch Bars
- 125 grams butter (softened)
- 300 grams best quality dark chocolate (broken into pieces)
- 3 tablespoons golden syrup
- 200 grams biscuits (i used Oreo’s)
- 100 grams mini marshmallows
- 2 teaspoons icing sugar (for dusting)
Method
- Melt the butter, chocolate and golden syrup in a heavy-based saucepan
- Scoop out about 125ml of this melted mixture and put to one side
- Put the biscuits into a freezer bag and bash them with a rolling pin (you are aiming for both pieces and crumbs)
- Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows
- Tip onto a tray (24cm) and flatten as best as you can with a spatula
- Pour the reserved chocolate mixture over the marshmallow mixture and smooth the top
- Refridgerate for about 2 hours or overnight
- Cut into fingers and dust with icing sugar
This recipe was adapted from Nigella’s website
Chocolate Cheesecake Brownie
Posted by: jen on: January 14, 2009
First and foremost, i would like to apologise for my lack of posts. Over the Christmas holidays i just wanted to do NOTHING which is exactly what i did. It was a great two weeks off and i’m feeling refreshed (or should i say lazy!). Only now am i just getting back into the swing of things and of course i have to start 2009 with a chocolate recipe. If you love cheesecake and brownies then you’ll love this. Easy and quick to make and so yummy.
Chocolate Cheesecake Brownie
Chocolate Cheesecake Brownie
Brownie
- 185 grams (6 1/2 oz) butter (melted)
- 1/4 cup (30 g/1 oz) cocoa powder (sifted)
- 1 cup (220 g/7 3/4 oz) caster sugar
- 2 eggs
- 1 cup (150 g/5 1/4 oz) plain flour (sifted)
Cheesecake
- 285 grams (10 oz) cream cheese (softened and chopped)
- 4 1/2 tablespoons caster sugar
- 2 eggs
Method
- Pre-heat the oven to 160C (320 F)
- Place the butter, cocoa, sugar, eggs and flour in a bowl and mix well until smooth
- Spoon into a 20cm (8 in) square slice tin lined with non-stick baking paper
- To make the cheesecake, process the cream cheese, sugar and eggs in a food processor until smooth
- Place large spoonfuls of the cheesecake mixture on top of the chocolate mixture (swirl with a butter knife if you would like to make a marble effect)
- Bake for 45-50 minutes or until set
- Cook in the tin
This chocolate cheesecake brownie is a recipe from Donna Hay’s Chocolate book. It was a Christmas gift to myself
Bill Granger’s Choc Banana Bread
Posted by: jen on: December 31, 2008
I found this recipe on Nigella’s website out of all places. As i was attending a Christmas breakfast, i thought it was the perfect time to test this out. I love banana bread on it’s own, so when it’s teamed up with chocolate chip, i knew it was going to be pretty special.
Bill Granger's Choc Banana Bread
Bill Granger’s Choc Banana Bread
- 250 grams (2 cups) plain (all purpose) flour
- 2 teaspoons baking powder
- 125 grams (4 1/2 oz) unsalted butter, softened
- 250 grams (1 cup) caster sugar
- 4 ripe bananas, mashed
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 175 grams (1 cup) good quality chocolate chips
Method
- Pre-heat oven to 180C (350 F/Gas Mark 4)
- Sift the flour and baking powder into a large bowl
- Mix the butter, sugar, eggs, banana, choc chips and vanilla extract in a seperate bowl
- Add to the dry ingredients and stir to combine, being careful not to over mix
- Pour the batter into a non-stick , or lightly greased and floured 19 x 11cm loaf tin and bake for 1 hour 15 minutes or until the bread is cooked when tested with a skewer
- Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool
- Serve in thick slices with butter
Bill Granger's Choc Banana Bread - yum
Recipe from Nigella’s website
Merry Christmas from Molly!
Posted by: jen on: December 25, 2008
- In: Events
- 5 Comments
I hope you’ve all had a wonderful day filled with love, lots of presents and most importantly, lots and lots of food!
xo
Merry Christmas!
Christmas Shortbread Stars
Posted by: jen on: December 23, 2008
Christmas Shortbread Stars
Christmas Shortbread Stars
- 175 grams unsalted butter, softened
- 300 grams caster sugar
- 1 egg and 1 egg yolk
- 1 teaspoon of vanilla essence
- 300 grams plain flour
- Pinch of salt
Method
- Pre-heat oven to 180C
- Beat butter with an electric mixer and gradually add sugar beating until light and fluffy
- Using a wooden spoon, mix in whole and egg and egg yolk
- Add vanilla essence and salt. Mix well
- Sift flour into mix and stir to blend
- Gather dough in ball and wrap with cling wra. Refridgerate for 30 minutes
- Lightly flour a clean surface and roll dough out until 1cm thick
- Using a star shaped cookie cutter (or any shape you like) cut out shape and place on baking trays lined with baking paper
- Bake for about 10-12 minutes, or until golden
- Leave to cool in the tray for 5 minutes before transferring them to a wire rack to cool
- Decorate with fondant icing cut out with the same cookie cutter or any way you wish
Planet Cake Xmas Cupcake Charity Drive
Posted by: jen on: December 22, 2008
Last Saturday, my friend Genevieve and I woke up nice and early to attend a cupcake charity drive held by Planet Cake. The aim of the day was to decorate 3500 cupcakes to be delivered to Sydney’s homeless on Christmas Eve. We know cupcakes aren’t life changing, but who wouldn’t appreciate a yummy cupcake? I know i’ll never say no to one!
Not only were we there for a great cause, we also had lots of fun and learned a few tips and tricks as well. We made a pretty funky looking cupcakes and so cute ones too. So much so that i can’t bear to eat them!
Here are the cupcakes we had to make. Since we were the morning shift, our aim was 1000 cupcakes in 2 hours.
A photo guide of the cupcakes
Joseph was our team leader who guided us through the steps.
Joseph showing us how to apply buttercream
The un-iced cupcakes. Imagine how much batter and hours of baking to make 3500 cupcakes!
30 cupcakes per box
Christmas pudding cupcakes. Decorated with chocolate and white fondant.
Christmas pudding
Elf cupcakes – one of my favourites! They look so life like with the hat and ears.
Oh so cute Elf cupcakes
Another favourite of mine is the Santa. Decorated with fondant and royal icing.
Ho Ho Ho - Santa cupcakes
These poinsettia cupcakes were gorgeous. I don’t think the photo does it justice but it really was beautiful with the green and red and gold cachous.
Poinsettia cupcakes
And last but not least, snowman cupcakes. Decorated with blue and white fondant and orange fondant for it’s nose. The face and body parts were painted on with black edible paint. Too cute.
Snowman cupcakes
See what i mean by them being too cute to eat?
Christmas wish list
Posted by: jen on: December 18, 2008
I know, i know. I’ve already got what i wanted. But believe it or not, there are other things on my Christmas wish list and funnily enough they’re all kitchen related! What is wrong with me? I’m usually lusting after an Alannah Hill dress or Prada heels. Not dining sets!
Anyway, whilst in Myer the other day, i spotted Gordon Ramsay’s new dining and cookware in collaboration with Royal Doulton. My heart skipped a beat, it was so gorgeous it was ridiculous. And so was the price hence why it’ll probably always remain on my ‘wish’ list.
Gordon Ramsay's dining ware in collaboration with Royal Doulton
There are so many wonderful trifle recipes out there that i would love to make but i can’t. Why? Because i don’t have a trifle bowl. Making it in anything other than one would be sacrilegious!
Trifle Bowl
Another thing on my wish list is a good, proper zester (is that even a word?). I know they’re readily available at good shops, but i can never seem to find one that will zest my lemons the way i like it (1st layer only, no pith please!).
Zester
And last but certainly not least, i would really love a food processor. Not just any food processor either, it has to be the KitchenAid 
Perhaps i’ll save this one for my birthday in a few months
KitchenAid Food Processor
Hazelnut Flourless Chocolate Cake
Posted by: jen on: December 16, 2008
Earlier this year, i made a flourless chocolate cake. I was surprised at how decadent and moist it was and so when i discovered this recipe which has the added bonus of hazelnuts, i knew it was going to be good. What is also good about this recipe is that this cake is best eaten the day after, so you can bake it in advance which leaves you out of the kitchen and plenty of time to mingle with your guests.
My wonderful friend Amanda from Swish & Swanky has asked me to contribute a Christmas dessert for her blog (which you must check out btw, it is filled with all things beautiful). As soon as she asked, i knew it had to be something chocolatey. After all, how can you finish of a huge Christmas feast and not end with chocolate? This recipe would’ve been more perfect if it were a chestnut chocolate cake (you know, Chestnuts roasting on a open fire…) but i’m not really sure how chestnuts would go so hazelnuts it is. I promise you won’t be disappointed.
Hazelnut Flourless Chocolate Cake
Hazelnut Flourless Chocolate Cake
- 350 grams good quality dark chocolate, chopped
- 185 grams unsalted butter, chopped
- 6 eggs
- 1 cup brown sugar
- 1/4 cup hazelnut liqueur (i used Frangelico)
- 1 cup ground hazelnuts
Method
- Pre-heat oven to 170C
- Line the base and sides of a 22cm springform pan with non-stick baking paper
- Place chocolate and butter into a saucepan over low heat and stir until melted
- Place eggs, sugar, liqueur and hazelnuts into a bowl and whisk to combine
- Add chocolate mixture and whisk until smooth
- Spoon mixture into tin and cover with aluminium foil
- Bake for 40 mins then remove foil and cool cake in tin then refridgerate until cold
Recipe adapted from Donna Hay – No Time To Cook
I'm a daring baker!
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