Sunday, May 30, 2010
Check out my beautiful, shiny new Kitchen Aid; a present from my loving mother. I wanted a pistachio green or pale pink one, but white was the next best option. Thanks to this appliance there will be much less mess and I'll be able to easily make 5 cake batches all at once. I'll also be able to make perfect meringues (which I never had the patience to make before). I'm so excited to use it!
Thursday, May 27, 2010
I made these baby cakes for the Kate Sylvester press day this morning. There's mini lemon curd, mini fig and raspberry with caramelised honey almonds and mini banana cakes with white chocolate buttons. I think these are nice for special occasions because they don't require a plate and don't need to be cut in half. Nope, these little babies can go straight into the mouth in one bite. Any type of cake can be made mini so if anyone would like to order a batch, they will be $1.20 each.
Wednesday, May 26, 2010
I've made many a banana cake over the course of my baking career, but I think this Donna Hay recipe is the best yet. The cake is fluffy and sweet and so comforting to eat. It brings back memories of my childhood. The recipe calls for a confident amount of ripe (organic) bananas, a hint of lemon zest and a delicious coating of lemon icing. I could've added dates and nuts, but here I think simplicity is the key. Enjoy!
flour (could be replaced with a gluten free flour)
lemon juice and zest
lemon zest and juice
Tuesday, May 25, 2010
Next year I want to start up my own cafe / shop where people can come for the best coffee and tea in town and a slice of cake. I'm thinking something very Agnes Curran / Rose Bakery-esque with little tables for two and a big long communal table in the middle. I want flowers and art and vintage tea cups. I want people to walk past and be drawn in with the smell of freshly bakes cakes. There will be organic salads and strawberry tarts and customers will be able to purchase whole cakes for their dinner parties. What do you think?
Images (top to bottom)/ thisisnaive, somuchtotellyou, orangette, somuchtotellyou
Tuesday, May 18, 2010
I decided to do a re-run of my lemon curd sandwich cake this week, because who doesn't love this one? It's simply 2 layers of moist lemon cake laced with lemon zest, stuck together with a generous slathering of freshly made lemon curd and topped with another layer of the delicious spread.
Friday, May 7, 2010
Thursday, May 6, 2010
I had an interesting request for a cake this week. It was from my good friend Charlette who wanted a Belgian biscuit themed cake for her friend Rachel's birthday (her favourite food apparently). I loved the idea! So I made 2 layers of spicy, cinnamony cake, stuck together with a spread of raspberry jam, topped with pale pink raspberry icing and sprinkled with pink sugar. I even placed a Belgian biscuit on top as an extra garnish. I hope it tastes as good as it looks!
the jam sandwich process