Birthday Heart
Posted July 29, 2011
on:It was my husband’s 32nd birthday this week and what better way to say ‘Happy Birthday’ to your loved one than making him a heart shaped birthday cake. The writing leaves a bit to be desired, but surely I can improve that when getting more practice. The inside of the cake is quite fabulous though with its raspberry, vanilla and chocolate layers held together by creme patisserie.
Latest creations
Posted July 22, 2011
on:I recently forced myself over my fear of decorating with sugar paste and started trying again. The first time I ever tried it was very difficult and I was not sure if I would be able to get the hang of it. I tried and I succeeded.
The butterfly was a red velvet cake with a bright red coconut vienna cream filling and the fish cake a dense, moist chocolate cake.
Candied Orange Creations
Posted July 22, 2011
on:I was in the mood to try some new things with candied orange. I’m not a huge fan, but both my husband and my sister totally love the stuff, so that was more than enough reason to get creative.
The slices of orange were dipped in 70% dark chocolate. Nothing more, nothing less. That was enough to make them delicious.
I used the same chocolate to make orange peel Rice Crispie treats. They were so good that my 3 year old couldn’t get enough of them. Not your typical choice for a little one, but he likes a lot of outspoken flavours.
Using more or less the same recipe as for the cherry fudge I bought candied orange peel (I could make my own, but honestly, who has the time and energy?!) and added this into the chocolate-condensed milk mix. To add some more flavour I also added some raisins and to make the texture a bit more interesting I added a cup or so of sugar puffs. Here’s the result. It was very well received by everyone who tasted it.
Ingredients
- 1-1/2 teaspoons plus 1 tablespoon butter, divided
- 150 gr semisweet chocolate
- 150 gr milk chocolate
- 1 can (14 ounces) sweetened condensed milk
- 3/4 cup chopped orange peel
- 1/2 cup raisins
- 1 cup sugar puffs
- 1 teaspoon natural orange extract
- shredded coconut
Directions
- Line an 11-in. x 7-in. pan with foil (or parchment paper) and grease the foil with 1-1/2 teaspoons butter (no need to butter when using paper); set aside.
- In a heavy saucepan, melt the chocolate and remaining butter over low heat; stir until smooth. Remove from the heat; stir in the milk, dry ingredients and extracts until well blended. Spread into prepared pan. Sprinkle with coconut. Refrigerate until set (2hrs maximum).
- Using the foil, lift fudge out of the pan. Discard the foil; cut fudge into 1-in. squares. Store in the refrigerator. Yield: about 2-1/2 pounds.
Novelty Birthday Cakes
Posted June 18, 2011
on:About a year and a half a go a friend’s daughter had her 2nd birthday. I thought it would be a nice idea to make her a birthday cake. Not just any old round chocolate cake with sprinkles on it, but a novelty cake. A butterfly to be precise. This was to fit the theme of the birthday and who doesn’t like butterflies?
This cake turned out to be such a hit that soon I was getting requests from other friends if I could do cakes for them as well.
Now I never had any formal training decorating cakes, so there was a lot of trial and error involved, but every cake I made turned out better than the last. Today I have reached a point where can safely say that my cakes taste amazing and look great.
I am not going to write recipes for every came I made, but I have made the following flavors (in theory any flavor known to mankind is possible for these cakes): chocolate, chocolate marble, chocolate orange, lemon, vanilla and raspberry. I make every cake from scratch to guarantee great quality and moistness and use only natural flavoring. A cake that is not a chocolate cake can be any color under the rainbow. For instance: The caterpillar was made of 3 bright pink and 2 pastel pink parts. It looks gorgeous and both the kids and the adults loved it. All these cakes are more than enough to feed around 25 kids and any parent who fancies a piece. Smaller cakes are of course possible as well.
If you want more details on the cakes, please don’t hesitate to email me.
Chocolate Cherry Fudge
Posted February 9, 2011
on:- In: Baking | Recipes
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I wanted to make something nice for my son’s daycare center as we are having family day on Friday and I saw a recipe for chocolate mint fudge. As a lot of people (and especially small kids) are not too keen on the combination of mint and chocolate, I decided to get creative with the recipe. A bit of a dare as it was going to be my first time making fudge! With Valentine’s Day coming up I thought it would be nice to make the fudge cherry flavored.
Turns out that making fudge is about the easiest thing in the world. With a few simple ingredients and in less ten 10 minutes (without the chilling time) you can make a real good tray of fudge in your own favorite flavor!
This is how I did it:
Ingredients
- 1-1/2 teaspoons plus 1 tablespoon butter, divided
- 3 cups (18 ounces) semisweet chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup chopped maraschino cherries
- 1 teaspoon cherry extract
- 1 teaspoon vanilla extract
- shredded coconut
Directions
- Line an 11-in. x 7-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside.
- In a heavy saucepan, melt the chocolate chips and remaining butter over low heat; stir until smooth. Remove from the heat; stir in the milk, cherries and extracts until well blended. Spread into prepared pan. Sprinkle with coconut. Refrigerate until set (2hrs maximum).
- Using the foil, lift fudge out of the pan. Discard the foil; cut fudge into 1-in. squares. Store in the refrigerator. Yield: about 2-1/2 pounds.
And this is the final result:
Banana Nut Brownies
Posted November 19, 2010
on:- In: Baking | Brownies | Recipes
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I always love doing a bit of baking before the weekend. It reminds me of my childhood. My mum used to bake us something every Friday while preparing Friday night dinner, (being Jewish this is most important family meal of the week) filling the house with the familiar sweet smell of the start of the weekend. Three childhood favorites stand out: cherry crumble pie, chocolate marble cake and vanilla cream filled profiteroles. As children my sister and I could hardly wait for the marble cake to cool down and often managed to convince mum to cut us a piece as it came straight out of the oven.
This morning though I decided to try something new and went for baking Banana Nut Brownies. Not only was this an extremely quick and easy recipe, I also liked the fact that this brownie recipe is made with butter instead of oil (which I feel can leave brownies lacking in flavor) and required relatively little of it. When I mashed the banana, I ended up with more than the 1 cup the recipe states (I think I had about 1.3 cups), but I added it all in, which turned out great as it really gave the brownies a nice banana flavor. Walnuts are of course always a great addition to any baked goods containing either chocolate or banana, but as they are quite mild in flavor I do feel that the recipe could use another ingredient to give it some more depth taste wise. I was thinking a hint of ginger would go great with the taste of the banana’s, but it’s quite an unusual combination with chocolate. Still I think it would work. Alternatively, it could be nice to stir half a cup of raisins in or top the brownies with a coffee chocolate frosting.
These fluffy brownies will definitively be a success with anyone who likes bananas and/or is not keen on an overwhelming chocolate taste in baked goods.
One thing is for sure: my 2.5 year old absolutely loves them!