Friday, March 30, 2012

Things I've made this week...

Organic almond butter thumbprint cookies
As you can see, I'm really into using fresh flowers to decorate my cakes of late. I like the juxtaposition between the mean skulls and the pretty flowers. I'm also into mixing melted dark chocolate into my white chocolate cream cheese icing to create a swirling creamy effect and I'm using these new strawberry chocolate buttons everywhere. They are so so delicious. 


In other Caker news: soon there will be freshly baked cookies on offer each day at Eightthirty and 'Cupcake Friday' will become a new trend! I have also found a delivery girl/assistant called Amelia. She's so sweet and really into baking as well as super healthy food. So you'll probably be seeing less of me with cakes at your doorsteps, but please come visit me at Eightthirty, I'm in and out, but there pretty much every day!

Monday, March 26, 2012

Monday, March 19, 2012

ANNOUNCEMENT: The Caker has moved into Eightthirty!

Eightthirty's first cake: a red velvet
The coffee roasting machine
Glenn
My amazing new commercial oven which cooks 8 cakes in about 20 minutes!

I have officially moved The Caker into the boutique coffee roasting shop and cafe, Eightthirty. From this week on I will be baking and selling from there. The place is already heady with the delicious smell of fresh organic coffee, but with cake in the mix, it's going to be even better. People will still be able to order whole cakes, which can be picked up from Eightthirty or delivered, and there will also be slices for people to purchase along with their coffee, which a lot of people are saying is becoming the best in Auckland. Come visit at 553 K'Rd!

Sunday, March 18, 2012

Things I've made this week...

Some GF flourless dark chocolate and raspberry cakes for Ponsonby market day.
 A rich espresso cake.
 Mango curd, which is a must try so I have included the recipe below...
 Honey sweetened thumb print cookies with organic lemon curd
 A heart shaped chocolate and raspberry jam sandwich cake.
A Simnel cake, which is a (very odd) traditional Easter cake aging back to medieval times. It's basically a fruit cake covered with a layer of almond paste with 11 evenly spaced balls, which are supposed to represent the true disciples of Jesus.
I didn't make these obviously, but I got sent these incredible vanilla samples from Heilala. I won't be using anything else from now on, this stuff is seriously good.

Mango curd recipe (adapted from Smitten Kitchen)

Makes 1 to 1.5 cups
1 large ripe mango, peeled, pitted, cut into 1/2-inch pieces
1/3 cup sugar
3 tablespoons fresh lime juice
Pinch of salt
4 large egg yolks
1/4 cup unsalted butter, cut into small pieces
Puree mango, sugar, lime juice and salt in processor, scraping down sides of work bowl occasionally. Add yolks; puree 15 seconds longer. Strain through sieve set over large metal bowl, pressing on solids with back of spatula to release as much puree as possible. Discard solids in sieve.
Set metal bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk puree until thickened and thermometer registers 170°F., about 10 minutes. Remove from over water. Whisk in butter 1 piece at a time. Cover and refrigerate overnight.

Delicious.

Saturday, March 10, 2012

Things I've made this week...

Gluten free cupcakes adorned with hazelnut praline, crushed pistachios and Belgian white chocolate buttons
A red velvet cake just cos it was Friday
A fig and raspberry cake with fresh figs from my friend's tree
 A wedding cake made up of a red velvet tier and a nutella banana tier
 Treats for Kingan Jones VIP night as well as the KW new collection viewing
 21st birthday cakes
A ruby wedding anniversary cake