Friday, April 24, 2009

Lest We Forget



"They shall grow not old, as we that are left grow old;
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning
We will remember them."


The date, April 25th, marks the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War.

In 1915, in World War I, the Australian and New Zealand Army Corps (ANZACs) landed on the Gallipoli Peninsula, with the objective of removing Turkey from the war.

However, the bold plan failed, and troops were withdrawn after eight months of stalemate, heavy casualties suffered by both sides. Over 8,000 Australian and 2,700 New Zealand soldiers died.

News of the landing at Gallipoli made a profound impact on Australians and New Zealanders at home and 25 April quickly became the day on which they remembered the sacrifice of those who had died in war.


The Poppy

Poppies have an enduring association with Anzac Day, dating back to the 1920s. Throughout New Zealand, people of all ages wear a red poppy as a mark of remembrance for the men and women who have died in the course of service for their country. Poppies made of light cloth or paper are also woven together to form wreathes which are laid at war memorials up and down the country.

The poppies are a vivid reminder of the sacrifice - the blood lost - in war. The connection between red poppies and fallen service personnel has its origins in the Napoleonic Wars of the early nineteenth century; red or Flanders poppies were the first flowers to bloom over the graves of soldiers in northern France and Belgium.

It was in the same region - the Western Front - a century later that red poppies were once more associated with those who died in war. Canadian medical officer John McCrae penned the famous and moving lines

In Flanders fields the poppies blow
Between the crosses, row on row,
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below.

We are the dead. Short days ago
We lived, felt dawn, saw sunset glow,
Loved, and were loved, and now we lie
In Flanders fields.

Take up our quarrel with the foe:
To you from failing hands we throw
The torch; be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.

— Lt.-Col. John McCrae (1872 - 1918)

Thursday, April 23, 2009

Decorating Cupcakes Has Never Been Easier!



A few weeks back I posted this picture of cupcakes I had made, decorated with the gorgeous cupcake toppers my friend Glory in the USA had sent me.

Glory has finally buckled under the considerable pressure to start up an online store so we can purchase her wonderful creations.

Australasian customers can go here: The Cupcake Courier AU (Loads of other cupcake goodies to tempt you too!)

For the USA & Rest of the World, check out her Etsy store: Glory's Store

Friday, April 17, 2009

Sunday, April 5, 2009

Crystallised Violas


It was my Father-in-Law's birthday today. My Chocolate fudge cupcakes are a family favourite. I have been wanting to crystallise some flowers for cupcake toppers for a while now. I think they look quite sweet.

I now have about 24 plants in my garden to give me a good supply. These are Violas and they come in the most stunning array of colours.

Make sure you get the spray-free variety from your local plant shop, brush with egg white, sprinkle with a little caster sugar (I added a tiny bit of edible glitter to my sugar) and leave to dry.

Friday, April 3, 2009

Love Buns :O)



Straight out of the oven, still steaming, just glazed.... first time making hot crossed buns. Did half with hearts for the kiddos after school treat.

Recipe from Taste.AU

Ingredients
1 1/2 cups (375ml) warm milk
2 tsp (7g/1 sachet) dried yeast
1/4 cup (55g) caster sugar
60g butter, melted
1 egg, lightly whisked
4 1/2 cups (675g) plain 00 flour
1 tsp salt
3 tsp mixed spice
1 cup (170g) sultanas
1/4 cup (45g) currants
1/4 cup (50g) mixed peel
1/3 cup (80ml) cold water
1/2 cup (170g) apricot jam

Method

Combine the milk, yeast and 1 tbs of sugar in a small bowl. Set aside in a warm, draught-free place for 10 minutes or until frothy.

Combine the milk mixture, butter and egg in a jug and whisk to combine. Combine 4 cups (600g) of flour, salt, mixed spice and remaining sugar in a bowl. Add the sultanas, currants and mixed peel and stir to combine. Make a well in the centre. Pour in the milk mixture and use a wooden spoon to stir until just combined, then use your hands to bring the dough together.

Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size.

Preheat oven to 200°C. Grease a 23cm square cake pan. Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions, side by side, in the prepared pan. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.

Meanwhile, mix the remaining flour and water together in a small bowl until a smooth paste forms. Place in a small plastic bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and widthways, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 180°C and bake for a further 20 minutes or until golden and cooked through (buns are ready when they sound hollow when tapped on the base).

Turn onto a wire rack. Place the jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until jam melts. Strain through a fine sieve. Brush hot jam over the buns. Serve warm with butter, or toasted.

Notes & tips
Note: Also known as baker's flour or strong flour, 00 flour is a super-fine grade flour, traditionally used to make pasta or bread. The gluten content is higher, giving bread its chewy texture. It is available from supermarkets and delicatessens.
Variation: To make chocolate hot cross buns, replace 1/4 cup of flour with 1/4 cup of cocoa, and replace the sultanas, currants and mixed peel with 250g of chocolate chips.

Friday, March 20, 2009

Glorious Cupcakes


These gorgeous cupcake toppers where made by my friend Glory who lives in the USA. I have been pleading with her to open her own online store, she makes THE most amazing creations... and the prettiest cards I have EVER seen!

Thursday, March 12, 2009

Bakers’ Best Friends



I get loads of emails asking advice on baking, recipes and equipment. While working, baking and looking after my family I don't always get time to answer in detail so I have decided to try and make a regular post on my blog to share some of my favourite tips/recipes with you.....

Equipment & Tools

Whether you’re an avid baker or just enjoy having homemade treats on hand for your friends and family, there’s no harm in making sure you have the appropriate cookware sets and bakeware available to you at a moment’s notice. As baking is considered more of a science than cooking, it’s helpful to keep a great set of measuring cups and spoons on hand to ensure your baked dish has the correct proportions and will cook through evenly. Furthermore, you can never have too many mixing bowls for complex recipes that require special blending instructions or indicate that specific ingredients need to be kept separate.

Depending on your experience, dough may be one of your most basic ingredients that you have to prepare for each dish. Whether you roll out mounds of dough once per day or as little as once per month, it’s never an easy task if you aren’t equipped with a quality rolling pin that does a great job every time. In addition, it’s a smart idea to splurge on a hand or stand mixer from KitchenAid that ensures a good blend every time you use it. Investing in low-quality baking basics will leave your oven running for more time than you wish as you’ll be spending extra time rolling, blending, and mixing.

To add versatility to your baking experience, consider purchasing a variety of different shaped baking pans that include the basic shaped pans like rectangular, square and round. This will give you the versatility you need in the kitchen to keep up with all of your delicious recipes whether you’re making a side of cornbread, a pie for dessert, or breakfast muffins. If you’re a cookie connoisseur, the top bakeware items on your list should be a reliable baking sheet and durable cookie cutters that will make clean cuts in your baking designs. Plastic baking sheets typically are more expensive than dishwasher-safe aluminum ones but are easier to roll on and are less sticky when coming in contact with cookie dough. In contrast, shop for metal cookie cutters as this sharper material provides a cleaner cut and truly defines the shape of your cookie.

Happy Baking :O)

Jammy Dodgers

(Taste NZ Magazine)
Makes 16-20

250g butter, softened
125g caster sugar
1 tsp vanilla extract
1 egg yolk
375g plain flour, sieved

200g raspberry jam
juice of 1 lemon

Beat butter and sugar until pale & creamy.

Add vanilla and egg yolk and beat until just combined, then gradually stir in flour until the mixture comes together.

Wrap dough in plastic wrap and chill in fridge for 30mins.

Preheat oven to 180c fanbake

On lightly floured surface roll the dough out to about 3-4mm thick and cut into 8cm rounds. Use a small cutter to remove the centre of half the rounds. Re-roll and cut out trimmings.

Bake in preheated oven for 10-12mins or until lightly golden. Transfer to cooling rack and leave to cool.

While the cookies are cooling, put the jam and lemon juice into a saucepan and heat it until it just comes to the boil, reduce and simmer for 2-3mins, then remove from the heat. Spoon about 1 tsp of jam over each of the whole cookies and top with cookies who have had the centre removed.

Store in an airtight container. Dust with icing sugar to serve.

Saturday, February 28, 2009

Butterfly Cupcakes



Little sponge cupcakes filled with the most delicious lemon curd, whipped cream & topped with 'butterfly wings' and a dollop of jam.

Wednesday, February 25, 2009

Friday, February 13, 2009

Sweet Valentine



I guess these guys got to give chocolate & roses all in one go! :O)

Wednesday, February 11, 2009

"Mwah Mwah!"



Wishing you a happy Valentines Day xx

Sunday, February 1, 2009

Baby Shower Cupcakes




Cupcakes made for my lovely neighbour Odette who is having a baby shower for her daughter Rachael today.

Chocolate fudge cupcakes topped with milk chocolate frosting

Tuesday, December 23, 2008

Merry Christmas!

All my cakes & cupcakes are finished for 2008. Once again my family and friends have kept me busy this year!!!

I have been flat out in the last month putting together Christmas Baskets. This year they contain Christmas cakes, relish, cookies, preserves, baby Christmas mince pies and my homemade vanilla extract.

I wanted to take the opportunity to wish you all a Merry Christmas... hope it is a very happy and safe one for you all.

Kathryn :O)



Little 6 inch fruit cakes


Homemade Vanilla extract


Rhubarb & Vanilla bean Christmas mince



Christmas mince gift boxes




Homemade relish







Homemade Chilli Jam






Christmas Chocolate Cookies




Saturday, November 22, 2008

Ben 10






Happy 5th birthday Mclain!

Thursday, October 30, 2008

Chanel Makeup Bag #2


A 'Grown-Up' version of the last Chanel Makeup Bag Cake.... for a 60th birthday

Again all accessories are handmade and edible

Friday, October 24, 2008

Penrhyn's Chanel Makeup Bag


















All Make up is hand made and edible



Wednesday, October 22, 2008

Custom Made Kiwiana Cookies


These wonderful cookies were made by Bex from "Consumed by Cake". They are so special that I wanted them to grace my blog for all of you to see.

Bex lives in the UK and runs her own cake business. I was fortunate to connect with her through a cake group.

Over time she has put together some wonderful cake and cupcake creations that you can't help but admire. However, for me, it has been her cookies that have proved to be one of those rare, irresistable art treasures that fascinate you with their detail.

My brother and his family live in the UK which is such a long, long way from NZ so I don't get to spoil them with personalised cakes and goodies on their special days. As a way to do something very special for them, I approached Bex to create some custom cookies based on a Kiwiana (things special to us New Zealanders) theme.

What she has put together is nothing short of incredulous!!! I'm thrilled with the cookies. I know my brother, sister-in-law and my gorgeous wee nephews will be blown away with this gift. My brother’s a chef so he'll definitely appreciate the workmanship and technical skill involved in making these gems.

Although my brother is not one to openly express emotions I expect his eyes to moisten a little as he stares at these cookies thinking about family and New Zealand.

Every New Zealander living overseas feels very special and hugely homesick when someone sends them a piece of New Zealand in the form of Kiwiana.

Thank you Bex for this wonderful way to tell my brother and his family that we love and miss them.

You can see more of her work and place orders through her website. www.consumedbycake.co.uk

Saturday, October 18, 2008

Friday, October 17, 2008

Tramping Hiking Cake





Happy 60th Birthday to Brian... owner of Bushline Lodge http://www.bushlinelodge.co.nz/

Saturday, October 11, 2008

Kirstin's Birthday

Birthday Gift:

Boxed cupcakes
Homemade Vanilla Extract
Cupcake Card

All made with love by little old ME :O)

Thursday, October 2, 2008

Saturday, September 20, 2008

Wednesday, September 17, 2008

Saturday, September 13, 2008

Thursday, September 11, 2008