Sunday, 27 February 2011

Gorgeous Black and White Cake

 


This gorgeous cake is for a gorgeous girl who turned 17 last week. The birthday party was actually on Saturday. I have just been sooo busy lately that I only have time to post this today...as soon as my boy went down for his afternoon nap, I grabbed my MacBook and start uploading photos and typing away!



 



The gorgeous birthday girl has specifically requested a black and white birthday cake to match her black and white birthday party. She has also asked for a soft pink rose to go on the cake.

I have made few buttercream roses before but I never made a gum-paste rose. 
Surprisingly it was quite easy to make...the result was not that bad for my first gum-paste rose :) The one I used on this cake was my 2nd rose, the first one was way too big.
I think it could be better next time..definitely need more practice :)



After the busy week last week....yes it will be another busy week ahead. Few more cakes to bake for few more birthdays. I even forgot that it's my dad's birthday today! luckily I have my mum to remind me so I didn't forget to wish him a happy birthday when I met him this morning :)

I'm ending this post quickly now, so I can start baking his surprise birthday cake!

Sunday, 13 February 2011

Happy Valentine's Day and Mini Strawberry Friands


Happy Valentine's Day everyone!

If you want to make something special for your loved one on this special day but you don't have lots of time, here is something quick and easy to make...Mini Strawberry Friands.






Makes 10. Preparation 10 mins. Cooking 20 mins.
Recipe adapted from The Australian Women's Weekly.

2 egg whites
60g butter, melted
1/3 cup (40g) almond meal (ground almonds)
1/2 cup (80g) icing sugar
2 Tbsp plain flour
2 small strawberries. sliced thinly

  • Preheat the oven to moderately hot 200C or 180C fan forced.
  • Grease 10 mini muffin pan holes
  • Place egg whites in a small bowl, whisk lightly, add butter, almond meal, sifted icing sugar and flour. Whisk until just combined.
  • Spoon 1 Tbsp of mixture into each hole. Top with strawberry slice.
  • Bake about 20 min.
  • Turn onto wire rack to cool, right way up. Serve warm or at room temperature, dusted with extra sifted icing sugar.
Happy Baking!

    IFGF GISI Auckland 4th year Anniversary Cake


    Last Sunday I made a cake for my friend's church anniversary and here is the cake.
    The colour theme is to match the invitation. But I have made it simpler with few less colour.
    Overall I'm happy with the cake design, just one thing that bothered me is the number 4. I think I could have made it better. They were very happy with the cake and that made me happy too :)

    Sunday, 6 February 2011

    Ashley's Barbie Princess Cake

     

    Finally I had the opportunity to make a girl's birthday cake...not just any girl's birthday cake, a Barbie princess cake! This special cake is for a special girl, Ashley.

    I think most of every little girl's dream is to be a princess..I was once one of those girls :)
    I wanted this cake to capture that....fairy tale, big pink princess dress and butterflies. A very girly girl cake indeed! and I'm glad that Ashley likes her cake. Happy 5th Birthday Ashley! 

    Wednesday, 2 February 2011

    Plum Clafoutis

     


    I never actually like plums much, well...not until the day my mum brought me fresh-picked plums from a friend's orchard. Oh my my my they were very sweet, juicy and super delicious. I think I can say now that I love plums! 



    The plums my mum brought me from the orchard were red plums and she also brought me some apricots. The red plums were different sizes, there were small ones and big ones...not sure what the difference are. My theory is maybe they came from different trees...(lol) not a really smart theory but who cares both were very delicious :)

    So I had few plums left and they would be perfect to make Plum Clafoutis for my family.

    This dessert is very easy to make and delicious straight from the oven when it is puffy and warm.



    Plum Clafoutis

    Serve 8.

    1 Tbsp melted butter
    10 ripe red plums, halved and stoned
    4 eggs
    6 Tbsp raw sugar
    5 Tbsp flour
    500ml cream, plus extra for serving
    1 Tbsp Cointreau or Brandy
    70g flaked almonds
    Icing sugar to dust

    • Preheat the oven to 190C.
    • Brush a large china ovenproof quiche dish with melted butter. (You can also use souffle dishes or baby ramekins)
    • Place the plums cut side down in the dish.
    • Beat the eggs with the sugar and flour until well blended.
    • Add the cream, beating lightly to make a smooth mixture.
    • Stir in the Cointreau or Brandy.
    • Pour this mixture over the plums and sprinkle the top with flaked almonds.
    • Bake in the oven for around 40min until the batter is set and puffs up.
    • Remove from the oven, dust with sieved icing sugar and serve with whipped cream.

    Notes: In New Zealand, red plums can be found at the beginning of the summer stone-fruit season and towards the autumn.

    Happy Baking!