Attack of the Swamp Zombie cupcake

                            attack of the swamp Zombie cupcake

Join me on Facebook

The dietician on talk back radio was saying "don't deny your chocolate cravings just buy a Freddo Frog instead of a whole block of chocolate"... first thing I thought... hope that includes cream frogs! 

Some might consider 1950's sci fi and horror films schlock; I prefer to think of them as little gems, their black and white film reels disguised with bright and lurid poster art.

1950's poster art

Besides they are so much fun and a great inspiration for Halloween cupcakes. Today's cupcake relies on "a hand", it can be a zombie, a sea creature or perhaps an alien hand. Make your hands with fondant or modelling paste the night before you need them, insert a tooth pick or a piece of dry spaghetti amd the leave to dry. Next day pop them in your fondant, iced or frosted cupcakes and they are ready to hold your treat of choice.

I used Cadbury Cream Freddo's, they come in Strawberry or Peppermint. 

Just before serving I broke the Peppermint filled Freddo Frogs to allow for the right amount of Halloween goo. 

Happy Baking :)

Fondant Masquerade Masks

                   green with envy fondant masquerade mask

Join me on facebook... I'd love to see you there

You are invited to the ball, the Masquerade ball... 

Special post today on getting more use out of your silicone moulds. Hmmm, doesn't sound that "special" does it? But what you make will be!!

Don't you love those cake decorating silicone moulds, press in a bit of fondant or modelling paste and hey presto you have a modelled shape in no time. But, but, but, what happens when you have used your mould a few times and you're bored with the shape? Does it end up in the draw with all those other moulds that you just "had to have"? Why don't you try extending the shape, you'll have the time saving aspect of using a mould combined with your own decorating ideas. 

measuring a tiny 4.5 cm (less that two inches) across the  jewel mask uses the same mould as the green with envy mask in cake one.

The masquerade masks on cake one and two today are make with the same mould. Cake three adds a mask to the mask mould and cake four gets it's pizzazz from a side extension. All cakes displayed in fondant covered mini cupcakes today.

For the gold and diamond mask I've added a "mask onto the mask"

Pretty in pink mask has a simple side extension added.

Extensions to your masks can as simple as rolling a thin snake of fondant, from there you twist, twirl and roll to create trims and ribbon.

Create extension pieces by matching the base with mask depth, thinning out from there as required. I use small pieces of plastic wrap to create shapes in the fondant before and after they have been attached to figures. When adding fondant feathers and the like, make sure they are rolled as thinly as possible as you don't want to add too much weight to your pieces.

Use a tootpick/cocktail stick to create twirls.

I used Americolour food spray paint sheen colours undiluted to paint the masks. Try mixing two colours together for a unique finish. A small brush like the type used to paint toy models is ideal for painting trims and details.

 first of two coats on mask, orange food pen circles eyes before painting to change colour of painted finish.

All bits and bobs attached with water with the exception of the isomalt gems I attached those with a dab of melted isomalt. Some of the fondant I marbled by twisting several colours of fondant together, I like how that adds a textured element to the feathers. Americolor gel paste was used to colour fondant. Ummm, what else... oh, ok if you want to put your masks on toothpicks make sure you make a hole with toothpick in the unmoulded piece before it hardens.

Have fun getting more from moulds and happy baking :)

Stockists: Full face mask moulds from Cakes Around Town (Australia) Masquerade Masks mould from Baking Pleasures (Australia) and Windsor Cake Crafts (UK)

Baking Pleasures has the airbrush sheen colours in Australia (*note we are paying a lot more than the US price)

Amazon (US)  

Want more fondant? How about Eric the Valentine Emu

or go gold with a fondant gold fish

Little Bo Peep Cupcake - Steaming Fondant

                       little Bo Peep cupcake with steamed fondant finish

Join me on Facebook

Been watching 'Cake Boss'? Always wanted to try steaming your fondant but worried your flowers will droop, your bows flop and your bits fall off? It's easier than you think, trays of fondanted cupcakes to your giant tiered creation literally take seconds to steam to that shiny finish you have always desired.

A quick look at steaming today...

my portable steamer for cakes... and my clothes when the fibromyalgia prevents me from ironing!

Firstly, the steamer unit; we are talking "clothing steamers" here, the type you would use to get the wrinkles out of a business shirt or your work jacket. Clothes steamers are either freestanding (like the ones Buddy uses on Cake Boss) or portable like the one I use.

I use a small portable steamer unit.

Make sure your steamer head is clear from any blockage.

All the steamers work in pretty much the same way; you put water in the tank and turn it on. Make sure your hose isn't tangled and your steamer head is clear from any blockage and you are ready to steam!! You will know it's ready to use when you see steam coming from the head.

Steam: Not standing too close to your cake and using light sweeping movements, (similar to if you are spraying painting) move your steamer head over your fondanted cake. This only take seconds. You will now have a shiny cake.

Troubleshoot: 

You don't want to melt your cake so don't linger on any one spot with the steamer... light sweeping movements only. As you can see on the quick demo cupcake I made, even the finest modelling paste pieces like the bow and crook won't collapse and your lashes/eyes and bit and bobs won't fall off when light steaming has taken place.

Avoid any risk of water spotting by making sure your hose is not kinked, a kinked hose will lead to a build up of steam and water droplets that will stain your cake. Ditto with the steaming head; blockages lead to water droplets. 

Practice!! Practice steaming on dummy fondanted cupcakes/cake if it's your first time, it's the best way to get  to know your particular steamer and will save you any heartbreak down the track. 

Colors intensify/change with steaming. If you are matching a clients fabric sample for example you will need to check the steamed colour change. 

I've used the cute little boiled lollies on the demo Little Bo Peep Cupcake today to remind you of what the surface of your steamed cake will feel like after steaming; a little bit sticky/tacky. Your cake will fingerprint easily, dust etc will attach to the surface, something to keep in mind if you will be transporting your cake. 

Isomalt gems, sugar work, boiled lollies and candies are not meant to be steamed, but if your steaming at the venue, the cake is about to be devoured then of course you can steam.

That about covers it, steamed fondant finishes can look fabulous whether it's shiny, shiny, primary colours or a gentle sheen on ivory.

Have fun and happy steaming :) 

Isomalt sugar drizzled decorations

pink drizzle isomalt decoration tops a mini fondant covered cupcake

Join me on Facebook

With a zillion (ok, not quite... but a lot!!) of dessert and cake decorating possibilities "isomalt drizzles" are quick and super easy to make when using precooked isomalt sticks. 

I used CakePlay's clear isomalt sticks in all today's pieces. The sticks are available in a range of colours, but I prefer colouring the clear isomalt myself. 

tools and black isomalt drizzles 

The only tools you will need are: a spoon, a pair of scissors (oil the blades), a non stick baking mat and a small pyrex or equivalent microwave safe glass jug. 

If you want to shape your pieces, silicone moulds or any food safe heat proof surface like a tin can, the back of a muffin tin etc can be used... though do oil the surface first, isomalt is mighty sticky! 

Pieces of sticks are melted in a microwave safe container, a small pyrex jug is ideal. From there you can add a few drops of food colouring and flavouring if desired, move your spoon gently through the melted isomalt to incorporate colour. Concentrated gel paste colour work best, as you don't want to add to much moisture to the isomalt.

Gently lift your spoon up and down in the melted isomalt until it thickens slightly and it looks like this....

try red isomalt drizzles for all your romantic occassions

Start drizzling!! Drizzle directly onto a non stick baking mat for flat pieces. Drizzle over your oiled mould of choice for shaped pieces or if using silicone you can drizzle directly on the surface. Shaped drizzles hold their shape and you can create baskets or cages with the same method.

Scissors with oiled blades are used for cutting any errant threads of isomalt and can also be used for trimming/cutting the finished pieces into shapes if desired.

Japanese Forest Cupcake; offset piping and green tea flavoured black sesame isomalt drizzle to complete the organic look. 

Solid colour density is achieved by adding a drop or two of white food colouring simultaneously with your colour of choice. For the Japanese forest cupcake I made a slurry of green tea powder and water to add with a drop of white food colouring. Without the addition of "white" the colour is a murky/clear green. 

If your isomalt hardens before you have finished your drizzles, reheat in 5 second increments in the microwave. Some food colouring shades alter on reheating, for that reason I prefer to work in small multiple batches. 

To attach isomalt to fondant covered cakes, simply dip the base of your finished drizzle into melted isomalt and attach to your cake... isomalt will set almost instantly giving you a securely attached topper. 

Isomalt or sugar work pieces are susceptible to moisture and are best used within a few hours. If storage is must, you can try and store the toppers single file in an airtight container with silica sachets... be warned in humid weather you still run the risk of the pieces becoming cloudy.

Whether you are topping a cupcake or creating a serving basket for you your sorbet, hope you have fun creating isomalt drizzles.

Happy Baking :)

 *isomalt and sugar and extremely hot when melted, please take extra care when working with either. Remove pets and young children from the room and have a bowl of iced water handy in case of burns. 

*troubleshoot... "My spoon is in the jug and isomalt has set so I can't microwave"... pop your jug into a bowl, pour boiling water around the jug until isomalt has softened enough to lift out your spoon. 

*keep your pieces small, thin and easily edible... you don't want broken crowns/dental work spoiling the moment.

* isomalt sticks are available from cake decorating stores, in Australia I got mine from baking pleasures

   around $15 in Oz or $10 in US for 12 sticks. Also available from Amazon in bulk amounts or single packets 

 

You might also be interested in toffee springs

or perhaps flowers made from Starburst lollies for Mothers Day here

White Chocolate Cranberry and Pistachio Rocky Road

Join me on facebook... 2012 is going to be a great year!!

Busy, busy, busy in the lead up to Christmas? I know I have, with barely the time to bake it's time for a super quick idea!! This rocky road recipe is easily doubled... and if you need more make seperate batches. There is a splash of liqueur in it, but if making for the kids just leave it out. 

White Chocolate Cranberry and Pistachio Rocky Road with Grand Marnier 

makes 12 to 16 pieces

Ingredients

300g (10oz) white chocolate 

25g (0.90oz) unsalted butter

100g (3.5oz) pistachios

100g (3.5oz) dried cranberries 

50g (1.75oz) pink and white marshmallows cut in half with oiled scissors

1 tablespoon of Grand Marnier (optional) 

Method

Line a brownie or slice tin with plastic wrap or non stick baking paper. If using Grand Marnier, mix the Grand Marnier and dried cranberries in a small microwave safe bowl. Microwave on medium low 10 seconds at a time until cranberries begin to plump. Set aside.

In a mixing bowl melt chocolate and butter over a pan of simmering water until just melted. Be careful not to overheat. Stir in pistachios, marshmallows and cranberries. Pour into lined tin and smooth top with spatula. Chill for 2 hours in the fridge. Turn out and cut into squares. Package in cellophane treat bags.

Merry Christmas!!!

Back second week of the New Year, safe and happy festive season to everyone... and happy baking :)

Basil Syrup - A tiny taste of Summer

                                         a tiny taste of summer cupcake

Chefs and baking professionals love a stock syrup, once you start using them you will too! 

Stock syrups are also known as sugar syrup, simple syrup, light or heavy syrup depending where you are from. Cakes are syruped to seal the cake preserving freshness, moisten the cake and can also flavour the cake. 

With a jar of stock syrup in the fridge you can quickly poach fruit, add to salad dressings, syrup your cupcakes, act as glaze, whip up a sorbet, make fruit sauces/coulis, cocktails, and a plethora of dessert applications.

Stock syrup is often infused with herbs, spices, citrus, ginger, vanilla, liqueurs, teas and flowers. 

Basic Stock Syrup 

Ingredients

2 cups of water

2 cups of white sugar

Method

Combine the water and sugar in a medium heavy based saucepan. Over medium heat bring mixture to boil, stirring once or twice along the way. 

Cook 3-4 minutes. Set aside to cool. 

Basil syrup

one cup of stock syrup

strawberries

small fresh basil leaves

Put one cup of syrup in a small saucepan, pour remaining syrup into a screw top jar and refrigerate for up to three weeks.

Bring the syrup in the saucepan almost to the boil, add three basil leaves and cover... allow to steep for 20 minutes. Remove basil leaves and allow syrup to cool.

The basil after steeping ready to be removed. Whole spices, vanilla beans, and citrus peel may be left longer if desired. The syrup will pick up the colour of citrus peel with prolonged standing.

Brush cupcake tops with basil syrup, top with either marscarpone or cream cheese frosting. Toss chopped strawberries in the left over syrup and pile onto your cupcakes. Add small basil leaves for decoration.

Other flavoured syrups are created in the same way, try rosemary, thyme and mint. Vanilla made with a whole split bean, store the vanilla bean in the syrup for a stronger flavour. A bruised piece of fresh ginger makes a lovely syrup to use on fruit salads, so does split and bruised lemon grass... or how about a combo of the two "ginger and lemon grass". Tea bags, herbal, green or black make for flavourful infused syrup as does roasted coffee/cocoa nibs.

Allow one tablespoon of liqueur or rum/brandy/whisky per cup of syrup, this is a great cake syrup or even in your cup of coffee (though probably best not to have it with your brekkie cup). Zest strips from lemon, lime, orange, remove after 20 minutes for a slight citrus tang, leave overnight for a stronger flavour. 

Whole spices such as cinnamon or star anise can also be left in the syrup if a stronger flavour is desired. If using flowers keep the quantity of petals/buds small, a little goes a long way. 

*notes; cupcake pictured today is larger than real life version, the actual cupcake and subsequent basil leaves are small. To make a heavier/thicker syrup 3 cups sugar to 1 cup water, to make a lighter syrup 3 parts water to one part sugar.

That's it for today, hope you are all having a great weekend.

Happy Baking :)

A Zumbo Macaron

clockwise front: raspberry caramel, lime and mint mojito, cola, lemon verbena, caramelised pumpkin seeds and milk chocolate, chilli and cinnamon.

On a recent trip to Sydney my step son Daniel and his beautiful girlfriend Trish went macaron shopping at pastry chef extraordinaire Adriano Zumbo's Balmain store. Daniel returned to Melbourne laden with pastries and boxes of macarons. 

Daniel and Trish

Goodness all the macarons were incredibly good and the perfect example of what a macaron should be. With super thin crisp shells yielding to soft and chewy interiors and "oh, the fillings" well, lets have a look at the flavours.... 

Raspberry Caramel; this reminded me of something from childhood, perhaps the caramelised jam at the bottom of jam pudding?  I, who doesn't like caramel usually loved this one. There is the traditional "burnt sugar" taste to these and the punch of raspberry from the not overly sweet jam like filling.

Lime and Mint Mojito; Daniel and Trish's favourite flavour... and my husband was quiet taken with these too. The strongest colour and flavour of all macaron's we tasted, a clear burst of lime followed by a fresh mint flavour. Bit "sparkly" and pretty these ones :)

Cola; Yes, it tasted like "cola". Nice colours, we all liked it with Daniel commenting he would have liked the cola flavour to be more pronounced. 

Lemon Verbena; Who would have thought?? After 18 years of marriage my husband and I finally agreed on something!! We both voted the unassuming, pale leafy green macaron our "favourite". Beautifully balanced flavour and it is was refreshing and creamy at the same time.

Caramelised Pumpkin Seeds; Voted "ok" by all of us. They weren't awful, but they weren't a "stand out" like some of the other flavours. 

Milk Chocolate Chilli and Cinnamon; These were "yum", just the right amount of heat in these babies, contrasting with the creaminess of the milk chocolate filling. If I was only to buy one flavour to serve at a party/dinner these would it. Fun and delicious.  

We also tried a few individual tarts, including 'Grandma's soap' a lavender concoction comprising of blueberry compote, fresh blueberries, lavender chantilly & almond cème. The classic passionfruit curd and and pâte sucrée and the fab 'Whizz Fizz'...

Inside the Whizz Fizz tart with it's raspberry meringue, sherbet, raspberry compote, liquorice crème. This was "Wow!!". The pastry in all the tarts is so good and unlike any pâte sucrée I've tasted before, my goal for 2012 is to emulate, that taste, texture and flavour.

Well, it's a big week for Adriano Zumbo with his new store opening at Star Casino. If your in Sydney you must go check it out. 

Oh, don't forget it's Zumbo's MACARON day this Sunday... go with an empty belly and fill up on the plethora of fabulous flavours. Get all your updates for the day straight from Zumbo's website, browse the patisserie menu whilst there.  Zumbo 

Happy Baking :) 

I'll looking at the Zumbo cookbook in up coming weeks but for now you might be interested in; Daniel's review of Lindt's Chocolate Cafe  

or a review of the Laurent Patisserie 

Menopause Fairy Cupcake

                                                 menopause fairy cupcake

Join me on facebook

Where are the middle aged fairies? All faires seems to be young, nubile and so perfectly pretty... then we jump to the elderly fairy godmother. What happens in between? One of my girlfriends suggested "perhaps they just aren't seen". Oh, that is a sad thought... so if you know a fairy or a woman between 45 and 55 make sure they are "seen" today!! 

I've always loved the fairies that the fabulous cake decorator Dot Klerck of 'Eat Cake Party' makes; today's "Menopause Fairy Cupcake" is a spin on Dot's design. To see the talented Dot's fairies and the rest of her amazing cakes check out her flickr photostream.

I used fresh lime leaves to create the fondant leaves

Don't have leaf cutters or leaf veining moulds? In a pinch you can roll your fondant or modelling paste onto the back of a food safe, unsprayed leaf. Washed and dried mature leaves work best. Place a small ball of fondant on the back of the leave, roll lightly over it with a rolling pin. Peel off the fondant leaf, trim if necessary and drape over rolling pin or spoon to create shape, leave to dry.

Happy Baking :)

You might also like Eric the Emu 

Apricot and Rosemary Syrup Cupcakes

      apricot and rosemary syrup cupcakes with mascarpone whipped cream

Join me on facebook

Herbs and flowers make a lovely addition to your dessert baking, the trick when using them is a light hand; whilst too much rose water can leave you with a soapy taste, too much rosemary or sage can leave you with a "oh, wow it's roast chicken!"

Spring has arrived in Australia and our rosemary plant is sprouting new growth, the soft sprigs are a perfect addition to poached dried apricots. 

Poached Dried Apricots with Rosemary

Ingredients

12 dried apricots halves

2 small sprigs fresh rosemary

1 cup water

1/2 cup sugar

Method

Combine the water and sugar in a small saucepan, stir over low heat until the sugar is dissolved. Add the apricots and rosemary, bring to the boil then reduce heat to a simmer. Cover and simmer for 10 minutes or until fruit is soft and plumped. Remove from heat. Allow to cool.  

Mascarpone whipped cream topping

Ingredients

1 cup heavy cream

1/4 teaspoon pure vanilla essence/extract

1/2 cup mascarpone cheese, room temperature

1/4 cup sifted icing sugar (confectioners sugar/powdered) 

Method

Mix mascarpone, vanilla and icing sugar together, in a separate bowl mix cream until soft peaks form. Fold cream into mascarpone mixture. Chill.  

Cake 

Use your favourite vanilla cupcake as the base cake or as I've used smaller cases today I've included a basic small quantity "Australian" type cake... it's firmer which suits toppings that are moist. 

Preheat oven to 180C/350F 

Line two 12 cup trays with paper liners (the small patty/fairy cake size)

Ingredients

125g butter (4.4oz)
1 teaspoon vanilla extract
2/3 cup (150g) castor sugar (superfine)
3 eggs
1½ cups (225g) self-raising flour
¼ cup milk (60ml)

Method

Beat butter, extract, sugar, eggs, sifted flour & milk on low speed with an electric mixer until ingredients are just combined. Increase speed to medium & beat for 3 minutes until smooth and pale in colour.

Drop spoonfuls of mixture into the paper liners. Bake about 18 to 20 minutes. Allow to cool in tins for 5 minutes removing to a wire rack to cool.

Assemble

brush syrup over cake top

Brush tops of cakes with syrup from the poached apricots, top with a spoonful of mascarpone whipped topping and a poached apricot half, drizzle a little extra of the syrup on if desired. Decorate with a small sprig of rosemary.

Whether it's strawberries and basil, lemon and sage, apple and thyme or apricots and rosemary: enjoy playing with herbs in your desserts, cookies and cupcakes. 

Happy Baking :) 

Japanese Slipper Cupcake

                                               Japanese Slipper Cupcake

I've started recipe development and baking for my return to blogging. Sneak peak of what is going on... it's Japanese Slipper cupcakes today, orange cointreau cupcake, silky MIDORI butter cream & sugar isomalt toppers. 

The cakes themselves are hand mixed, however the swiss meringue buttercream frosting is best made with a stand mixer such as a KitchenAid. 

Orange Cointreau Cupcakes

Preheat oven to 180c (350F) line cupcake tin/s with paper liners

Makes 12 standard sized cupcakes with a moist pound cake like texture. These cakes are fairly light on with alcohol content, however do remember approxmately 45% of the alcohol content will remain after baking in the cakes and all the content in the frosting.

Ingredients

1 1/4 cups plain flour (all purpose)

1 tsp baking powder

1/4 tsp salt

1 cup sugar 

1/2 cup unsalted butter melted & cooled

1 egg

1/2 cup plain yoghurt

1 tsp grated lemon zest

2 tsp orange zest

2 tbs cointreau 

1 tbls orange juice

Method

Whisk together flour, baking powder and salt in a small bowl.

In a large bowl whisk together sugar, butter and egg until smooth. Swap to a wooden spoon and add yoghurt, zest's, liqueur and juice, beat until smooth. Add flour mix and beat until just smooth.

Spoon into your prepared cupcake pan/s.  22 to 25 standard sized until the centres are just set and spring up when lightly touched. Cool in tin for 5 minutes before transferring to cooling rack until completely cold. 

Midori Swiss Meringue Buttercream Frosting

adapted from Martha Stewart's recipe for vanilla buttercream

Ingredients

Makes about 4 1/2 cups, enough for about 14 cupcakes

1 1/4 cups sugar

5 large egg whites

2 cups (450g or 1lb) unsalted butter

1 tablespoon Midori melon liqueur 

*125g (4.5 oz) of melted white chocolate, cooled slightly 

electric green food colour or a combination of green/yellow food colour

Method
Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
 Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add midori, and beat just until combined. Add food colouring drop by drop until desired colour of green is reached. 
Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 4 minutes. Add melted white chocolate beat for one minute or until combined.

If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. *Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes. Pipe with a round or star tip onto cooled cakes. 

* make sure melted chocolate and beaten frosting mix are approximately the same temperature, if the frosting is too cold when the chocolate is added it will partially set and not incoroporate fully.

* when you start to beat your buttercream from it's refrigerated state, the buttercream will look curdled; don't be worried it will start to incorporate as it beats further. 

I will be adding the isomalt topper instructions this week... 

Until then happy baking :)

PS I'm now on facebook  join me to keep up with blog updates, little extras & give a ways.