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Marble Cake

Hi guys ūüôā It’s been a few days since my last post so I thought I’d better spend some time updating, and it’s a perfect opportunity to update a bit and¬†share my marble cake with you all.

I’m still on holidays – yay! They acctually seem to be going forever, which is great! I’ve done a lot of tidying up around the house, and running heaps (you have to balance out all that sweet somehow right haha), but the past few days I’ve just been chillin’.¬†Yesterday I attempted to make my version of Cadbury’s creme eggs – which acctually kind of worked, and they tasted pretty good too – with that being said, I wouldn’t trade the real ones. Not really blog post worthy (maybe one day though)¬†– but hey I ate one. You can find the tutorial online¬†here http://www.instructables.com/id/Homemade-Cadbury-Creme-Eggs/¬†If you’ve got some spare time, deffinatly give it a go.

Anyway, tomorrow I’m going away (again, double yay!) but just to stay with my Aunty and Uncle for just over a week. I’m really excited because it’s this Aunty that love baking – so we can get creative together, I might have some extra posts to share when I get home.¬†She always used to sent me cook books when I was younger because she knew I loved baking too.¬†Plus, I havent seen them in over 2 years so it will be good to catch up. And I must say I’m really looking forward to getting some sun and warmth¬†– it’s been overcast here for the past week (almost). Weather –¬†cummon, it’s summer! You can be as dreary as you want afterwards in Winter – not during my few weeks of summer.

This pound cake was one of the many thing’s I’ve been enjoying after lunch this week (well, to be honest it lasted 2 days). I used one of my new recipe books that I bought while on Norfolk Island. It’s a great book – Baker and Spice, Baking with Passion. It’s got some fantastic bread recipes, and pastry recipe’s too, as wells as cakes like this one. The chocolate swirl had the richest chocolate taste, it was sort of hard to believe it had only been made with what it had – and I think it was even better on the second day.

Is it just me, or does cake always taste better on the second day, when it’s just a bit firmer and has more bite? I think so.

Hope everyone’s new year is going to plan so far – have a great week, happy baking!

Happy New Year! – Chocolate Coconut Rough Slice

January 1st 2012 has finally arrived bringing *fingers crossed*¬†much joy and many¬†more happy memories. Hopefully everyone had a fun-filled night –¬†me personally –¬†I spent new years on facebook, youtube¬†and food blogs then went to bed at 10:30 – party animal right here.

I spent my new years day (not the whole thing, but some time) baking – what else would I be doing. I had leftover condensed milk, so I needed something to get rid of it with,so, chocolate coconut rough slice was the answer.

Now, I have a habbit, especially on this blog of over-emphasising how good something tastes. That’s probably because everything really does taste quite good. However, I simply cannot emphasise enough, how good this slice was/is.¬†I was trying to think of any possible way to fully explain to you all how incredible this is, the only way I could think of was to expose myself in eating¬†three quarters¬†of it just today (thank God I halved the recipe to begin with).

Yes it was rediculously good, I must admit. It was worth feeling quite sick for a few hours afterwards.

I must warn you – it’s probably not for the faint hearted. If you’re not a huge fan of chocolate – as in, a chewy gritty crunchy mound of chocolate caking your mouth with each bite, maybe try something different – but if you do, you’ve found your match! So I’m going to share the recipe with you all now and you can try it for yourself – and once again, a very happy new year to all!

Chocolate Coconut Rough Slice (from The Australian Women’s Weekly cookbook, Macaroons & Biscuits)

Base 50g Self-raising flour, 50g plain flour, 2tbs cocoa powder, 50g desiccated coconut, 165g firmly packed light brown sugar, 90g unsalted butter (melted), 250g milk chocolate, melted. Filling 240g icing sugar, 120g desiccated coconut, 2tbs cocoa powder, 160ml condensed milk, 75g unsalted butter (melted), 1tsp vanilla extract.

1. Preheat oven to 180 degress celcius (350F). Grease 20cmx30cm rectangular pan and line base and sides with baking paper.

2. Combine flours, cocoa, coconut, sugar and butter in a medium bowl. Press mixture evenly in base of pan. Bake for around 20 minutes, then cool for 15 minutes.

3. Meanwhile, make coconut rough filling. Combine all ingredients in a medium bowl.

4. Spead the filling evenly over the warm base, and top with melted chocolate. Refrigerate for 2 hours or untill firm.

 

 

 

Heidi’s Birthday Cake

I’m really not one to boast, but I honestly could not be anymore proud of myself at the moment.

Totally 100% my own design, baked from scratch by hand, and lovingly decorated.¬†Three layers of devil’s food cake, sandwiched together with chocolate¬†mock cream, coated in chocolate butter icing, dipped in chocolate hail, adorned with white chocolate¬†flourishes, purple royal icing roses, chocolate butterflies, and further vanilla butter icing.¬†After a¬†total of about¬†seven hours work,¬†7 cups of icing sugar and¬†400grams of butter later – it was¬†devoured in about 15 mins. And did I mention – the taste was the closest I have ever been to heaven. If there is one thing you could judge by it’s looks, I think this cake would be the suitable candidate.

It was a perfect way to conteract the long-term effects of studying. Here in New Zealand, we have our end of year exams at the moment, and study leave is not doing my head too well. However, I used this cake as an excuse to get away from my science books and for letting off a bit of creative steam Рokay, a lot of creative steam. I used the method of alternating, 1 hour of study, meant half an hour spent on the cake. But this quickly turned into 30 minutes of study, and a whole two ours on the cake.

It was pretty challenging to have to sit and study while three¬†freshly baked chocolate¬†cakes sat on the bench in front of me. I baked the cakes on Thursday and decorated on Friday. For someone who is used to the whole ‘bake and eat’ process, having to leave fresh baking alone was quite tough I must say.

I made the beauty (and yes, I think we can call it ‘the beauty’) for one of mum’s work friends wife’s 40th birthday and also to cellebrate the end of year Christmas party for her work. It deffinatly collected quite a few ‘ooo’s’ and ‘ahh’s’, as well as some astounded looks. It is most deffinatly my best baking creation yet. It was the perfect way to end the evening, and like I said before, I’m not even kidding it was like eating a piece of heaven.

And as for¬†science, it didn’t loose out. I sat my¬†exam today and it was a breeze –¬†turns out studying isn’t always the way to go for a baker.

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Orange Madeira Cake

No other¬†cake sings springtime like a freshly baked orange maderia cake –¬†and¬†fits better as the perfect¬†accompaniment to a sunny morning tea.

It seems winter here in New Zealand has seemed to¬†last for so long this year, but at long last, it seems to be warm enough again to step outside and not have to worry about freezing your toes off! Then again, in saying that, it snowed just an hour away from here yesterday – and we’re less than a month away from spring. It’s a little worrying I must say.

However, any baking is good any time of year – but sometimes there are certain elements that just pick up¬†the nature around you.¬†I think a good, firm buttery cake like this one would have to be my favourite,¬†and there’s something about citrus that pairs amazingly well with cake like this – butter goes well too!

Until next time – happy baking!