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    Entries in red (49)

    Sunday
    Aug282016

    Cinnamon Raisin Loaf: Rose's Bread Bible Bakers

    Cinnamon Raisin Loaf 'The Bread Bible' 

    Join me on Facebook    Fondant and chocolate work coming up in September.   

    It's almost Christmas, or so said a facebook count down post this week and this cinnamon raisin loaf from Rose Levy Beranbaum would be just the thing for Christmas or an anytime brunch.   

    It started with making a sponge... flour, water, honey and yeast were whisked until a thick airy batter was achieved. 

    The "sponge" is a yeast starter. I did mine in the mixer. 

    Next flour, dry milk powder and yeast were whisked together and sprinkled over the sponge. 

    Off it goes now to ferment, for 1 to 4 hours. 

    Bubbles broke through the flour blanket at the end of the fermenting stage.

    Onto the mixer now where softened butter is added to the fermented flour mixture and beaten until a rough dough forms. 

    A short rest follows, for that dough that is, but you do have time to get a cup of tea now. 

    Back to the mixer, salt is added and the dough beaten to it forms a smooth and shiny ball. 

    Yup, another short rest here. 

    And back to the mixer to add the raisins. I used a mixture of sultanas and currants. 

    After the raisins are added your dough goes off for a couple of hours to do the rising thing. Time for much tea or maybe a yoga class now. 

    Back from yoga and it's time turn out the dough, form a rectangle, business letter fold the dough whilst maintaining as much air a possible.  

    Covered, the dough goes into the fridge for now for an hour to firm up. I left mine for 24 hours at this stage to develop flavour. 

    Make your cinnamon sugar mixture.

    The dough is rolled out to the specified size in the book, Rose's recipe makes two loaves I made many mini loaves because we know I just like "mini food". 

    Beaten egg is brushed onto the rolled dough, cinnamon sugar is sprinkled on leaving a border unsugared. 

    Roll up you dough, just like we did for the sticky caramel buns last month. Place your rolled dough into greased tins to rise for one to two hours. 

    Time to bake!

    When the loaves are removed from oven and still in tins, melted butter is brushed on. 

    Sssshhhh! You aren't supposed to cut your hot bread but here is the a hot mini loaf with the cut crust off, wanted to see if the spiral worked. 

    Fantastic texture in this bread! Toasts beautifully, however it does burn quickly so keep an eye on it.

    I served mine toasted with fresh cheese, berries and maple syrup but it was equally delicious toasted with butter. I liked it fresh and unadorned too reminded me of panettone, a nice one not the slightly dodgy ones the supermarket sells at Christmas. 

    Would I change anything? No, perfect how it was.  

    Want another flavour? Rose has a savoury version in the book and suggests you can leave out the dried fruit if preferred.  A friend suggested candied peel could be added, yes if you like peel go for it. I think chopped dried dates, orange zest and swapping out the cinnamon for cardamom would result in lovely loaf. A versatile enriched base dough suits many flavour combinations.  

    Happy Baking :)  

    Today has been one of the 'Rose's Bread Bible Bakers' bakes where a group of fabulous bakers get together and bake from the pages of 'The Bread Bible'.

    The Bread Bible by Rose Levy Beranbaum is available from Amazon and all discerning book stores. 

    You might also be interested in  A Trip to the Moon (French: Voyage dans la Lune) cupcake

    Thursday
    Jun232016

    Velvet chocolate spray and sphere piping tips. 

    red velvet sprayed chocolate decorations and sphere ruffle piping. 

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    Ahhh ha, it might not be true love but I'm certainly enamoured with the "Russian" sphere tip that produces ruffles in one vertical squeeze of your piping bag. A real time saver for cake decorators and for the piping challenged... this is your tip! 

    left to right: these tips were sold as large sphere, large sphere and small sphere. I used the centre tip today, finding the wider gaps piped a more pleasing ruffle. 

    The tips are being sold as "Russian" or "Oriental" or just "Sphere" tips. There is a difference in manufacturers, the base diameters are the same in the ones I have tried but the gaps in the sphere differ in size between brands. 

    All the tips fitted standard couplers.

    Moving from a few dollars for a tip to many dollars for a can of cacao velvet spray.

    Phew, these cans are pricey if I didn't have a birthday voucher I wouldn't have purchased this product. Having it now, it's so much fun and results look fab... tastes nice too which is an oddity for red colouring. If you are running a food related business you will have access to wholesale prices and possible tax rebates depending on where you are. 

    Velvet spray is cacao butter in a can or using a compressor and spray gun. My can is a product from Belgium and contains cocoa butter, white chocolate, lecithin, flavouring and colours. Used by chefs and chocolatiers to give a smooth velvet finish to chilled chocolate, mousse, ice-cream, you will see it used often in entremets and chocolate show piece flowers. 

    Chill some chocolate... but not to point that I did here with ice starting to form... just until cold. 

    I moulded simple chocolate hearts, piped a few chocolate squiggles and popped them in the freezer to chill.  The spray can has to be at 25 cel or warmer room for a few hours, you'll hear the ball-bearing inside the can just like spray paint when you shake it. Set up a spraying box (I just used a cardboard box lined with baking paper) to protect your benches/kitchen from a velvet coating. Hold the can 25cm above what you want to spray, place you items close together, but not touching. Spray lightly in a sweeping motion, starting just before the beginning of your item and finished just after, exactly the same way you would use a spray paint can. Repeat as necessary. 

    If the nozzle blocks it's easily removed, get it working again with a few seconds in a microwave or in hot water.

    The velvet look contrasts beautifully with tempered shiny chocolate or used alone like on today's cupcake to add visual interest.

    Use for special occasion baking, to add a luxury touch to wedding cakes and the like. I love the red for romance, Christmas and valentines day. 

    Pros:  

    Easy to use, if you can use a can of spray paint you can use velvet spray. 

    Long life, my can has and almost two year best before date.

    Convenient, just grab out the cupboard when ready to use.

    Looks brilliant on chocolate to mousse. 

    A little goes a long way.

    Cans are available in assorted colours, red, milk chocolate, white chocolate etc.

    Cons:

    Cost, it's expensive at around $50 a can in Australia for this brand. 

    Cans VS Compressor and spray gun: 

    Both ways will cost you, if you just need need velvet spray for a special occasion a can is the way to go. If it's business the compressor and spray gun has a larger initial outlay, but gives you much more versatility in colour. 

    Happy Baking :)

    Dirt or Soil? Either way it's chocolate!! 2 ingredient chocolate soil. 

    Friday
    Oct302015

    Haunted Portrait cupcake

                                        haunted portrait cupcake

    Join me on Facebook or view my Flickr cupcake and bake gallery

    I love zombies as much as the next person but when I have reached my flesh eating critter weekly limit, I like an old school movie with a haunted portrait or you're haunted by the portrait. 

    Hichcocks 'Rebecca' 

    Otto Premingers 'Laura'

    Oh, oh, oh and I love, Oscar Wilde so 'The Picture of Dorian Gray' 

    Momentarily lost my camera this week (ok a longish 27 hour panic), but "yay" I found it for the cupcake shot and "awww" didn't have it for the tutorial, ummm but I have a few dodgy badly lit phone photos... a quarter of a "yay" at least for that! Today's haunted portrait themed cupcake starts with the frame. 

    I don't use moulds much but I do like these small frame moulds. The moulds were lightly dusted with cornflour, fondant (or modelling paste) is pressed in. I put mine in the freezer for a few minutes for fast release from mould. 

    Once dry the frame was painted with copper and gold food paints, when that's dry a little black petal dust was used to bring out the details and add a vintage feel. 

    Head shaped.

    The hair is made from a base piece of fondant then spirals I made on a toothpick are attached with a dampened paint brush. 

    I started by fitting base of dress into the frame, before adding bodice, arms and head. 

    And this is about when the panic of not being able to find my camera really set in and I stopped taking pics.

    The rest is joining the bits and bobs together and colouring with petal dusts and food marker. 

    I could contemplate now whether I should make a new years resolution now about "better tutorials", but for now I might just go with.... 

    HAPPY HALLOWEEN!!!!  

    Something quick and easy for Halloween treats and mix up some Chocolate Peanut Butter Spiders

    Monday
    Sep142015

    The Tell-Tale Heart Cupcake

                                          The Tell-Tale Heart Cupcake

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    "Villains!" I shrieked, "dissemble no more! I admit the deed! --tear up the planks! here, here! --It is the beating of his hideous heart!" Edgar Allan Poe

    I absolutely love 'The Tell-Tale Heart' the gothic story written in 1843 by Edgar Allan Poe!

    My step son said today it reminds him of 'The Simpsons', yes it is a much referenced tale in pop culture.

    Of course you will need fondant "floor boards" for your tell tale heart cupcakes. 

    White fondant was tinted with ivory colour gel, rolled thinly and cut into strips.  Using a toothpick and modelling tool mark out "wood grain", "nail holes" and "joins". Allow to dry.  

    With a small soft brush lightly apply brown shades of petal dust to highlight the grain. Your aiming to only highlight the grain with the darker colours so remove excess brown dust on a piece of paper towel before applying. Top with a dusting of cream or yellow petal dust. 

    When making hearts; mine are small so I've just used 50/50 white modelling chocolate and fondant. If making larger hearts consider using a lolly, chocolate, RKT or cake pop mixture inside the heart.  

    The mixture is coloured red with cake gel colour (I used no taste red for bulk of the heart and a little red red for veins). Make a heart shape, make sure you add the aorta and other arteries to the top and few veins for texture.  Allow to dry. Dust lightly with brown petal dust.  

    Assemble your cakes, I used frosted cakes with cookie crumb topping. Attach your heart to your cake with a single toothpick, lean or attach boards with frosting.

    Using cake decorating gel (coloured red if clear) and a small paint brush paint a thin coat of "blood goo" on to your hearts. The brown petal dust you used earlier will blend/smudge giving you a "meaty" look to your heart. 

    Happy baking or gothic Halloween making :) 

    In the mood for more Poe cupcake raven tutorial.  

    Monday
    Aug172015

    Tiesen Sinamon (Welsh cinnamon cake) cupcakes

    Tiesen Sinamon (Welsh cinnamon cake) cupcakes

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    Ahhh ha ha, I love this metal Welsh dragon my step son Daniel gave me from his recent travels to Wales. 

    Wales; with a dragon on their flag, it's the birth place of my Uncle John, home of Dr. Who and according to fairy expert Janet Bord (is too such a person!!) the little folk abound in Wales.   Welsh flag

    Tiesen Sinamon is traditionally a round cinnamon cake topped with raspberry or apricot jam and spread with meringue. The cake is returned to the oven to brown the meringue. Here favourite my little one bowl cake recipe is spiced with cinnamon, filled with raspberry jam and topped with fluffy meringue (7 minute type) frosting before torching.  

    Tiesen Sinamon (Welsh cinnamon cake) cupcakes ... the one bowl method used here results in cake similar to the original Tiesen Sinamon texture. By all means substitute your go to buttercake cupcake recipe and add cinnamon if desired.  

    Preheat oven to 180C/350F 

    Line two 12 cup trays with paper liners (the small patty/fairy cake size... this a UK size, old Australia size and smaller than US cupcake)

    Ingredients

    125g butter (4.4oz) softened

    1 teaspoon vanilla extract

    2/3 cup (150g) castor sugar (superfine)

    3 eggs  room temperature

    1 1/2  cups (225g) self-raising flour

    1 1/2 tsp cinnamon 

    1/4 cup milk (60ml) room temperature

    Method

    In your mixer bowl with flat beater blade attached, beat butter, extract, sugar, eggs, sifted flour, cinnamon together & 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 20 minutes. Allow to cool in tins for 5 minutes removing to a wire rack to cool.

    Fluffy Frosting
    Makes 3 cups
    • 1 cup white sugar (granulated)
    • 4 large egg whites

    Directions
    1. In the heat-proof bowl of an electric mixer, combine sugar and egg whites. Place the bowl over a pot of gently simmering water, and whisk until the mixture feels warm to the touch and the sugar has dissolved, about 5 minutes.
    2. Return the bowl to the mixer stand. With the whisk attachment, whip on high 
    3. until cooled, about 8 minutes. Use immediately.

    *If the weather is humid, you may need to beat the frosting for an additional minute in each step to stiffen it.

    Use a good store bought raspberry jam or make your own.... Raspberry Jam recipe Traditionally raspberry jam is "loose" (wetter) than say ummm "apricot". If you prefer a firm set jam use pectin sugar as per instructions. 

    To Serve

    Cut a small hole in to the top of each cooled cake. Fill the cavities with about one teaspoon of raspberry jam, top with a blob of meringue frosting (use a star piping tip if you prefer a less rustic looking cupcake) torch with a kitchen blow torch.  

    Happy Baking :) 

    You might also be interested in Raspberry and Orange Gluten Free Friands

    Monday
    Jul062015

    Fourth of July Cheesecake Rose's Alpha Bakers 

    Today's post is Fourth of July Cheescake 'The Baking Bible' or "how I can wreck an amazing cheesecake with bad blueberries'

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    Ahhh I know better, I do, I do, don't use fruit/veg out of season.  And yet I went ahead and used the most expensive and awful winter blueberries with glass half full "oh, maybe it will be ok" mentality. It wasn't, ok that is.

    But, but, but it was the Fourth of July bake and kind of had to be (well did) have to be red, white and blue.

    I tasted the fresh blueberries, a locally grown winter crop. I was sad, they were bad (so I say apparently chanelling my inner Dr. Suess), that's when I decided to halve the recipe. Because we all know half a bad tasting blueberry topping is better than a full size???? Yep, I know doesn't make sense but at the time...

    "Hmmm" (this was me thinking), I don't have a half sized cheesecake pan, ok I would go with the mini cheesecake size like what I used for the Stilton Cheesecakes a few weeks ago... then I'd have the cooking time too.

    Divided (with a calculator, don't judge!!)

    Half the recipe makes exactly twelve mini cheesecakes. I prepared the pan, shortening on bases, disc of non stick baking paper and cooking spray the sides.

    exactly 12

    Half the red velvet cake batter ready to spread/baked in a flattish pan.

    I used a cookie cutter to cut cheesecake bases.

    Followed the rest of the recipe as in the full sized cheesecake by brushing bases with raspberry jam. Joined the base to the cake, made the dreamy creamy white chocolate frosting.

    Blueberries were bitter, yet tasteless with an "accidentally ate a garden weed" after taste. I made a compote with some of the blueberries hoping for sugar magic, there was no magic :( Now had blueberry compote that matched the fresh berries, it was bitter, yet tasteless with an "accidentally ate a garden weed" after taste.

    I spooned some compote onto frosted cheesecakes and topped with three whole berries (I only had 12 berries left whole) and got a friend to taste (keeping in mind I already knew berries were bad but there is always hope taste tester will love it!!!!)... yep, they didn't love it. A smiley face when they tasted the cheesecake and a "pulled face" when they got to berries.  

    Good news only enough berries for four cheesecakes and taste tester was appeased by taking the "naked" remaining cheesecakes home.  

    The cheesecake it's self is amazing, rich yet light in texture. The recipe is unusual with a higher proportion of sour cream to cream cheese and it's many egg yolks what you have is a "custard" a "cheesecake custard". A definite do again, ummm when it's summer here and blueberries are in season. 

    Australia Day is January 24th and our flag is red, white and blue too... perfect cheesecake for our summer celebration. 

    To see the full sized cheesecake with it's lovely blueberry topping 'Faithy' one of the other alpha bakers version here 

    Happy Baking :)

    How it works... now I've joined the fabulous existing alpha bakers, once a month I will post about what bread I have baked from Rose Levy Beranbaum's 'The Baking Bible'. This won't include the recipe due to copyright and publisher restrictions however, I will be posting how it went and photos of making/baking the gorgeous baked goods.

    The Baking Bible  is available from Amazon and all discerning book stores.

    Would I bake again? Yes, I want my step son (a passionate cheesecake lover) to try it. Definetly for Australia day too, the light texture is surprising and sure to be a hit. 

    Would I change anything? I will invest in a half sized cheesecake pan... American cheesecakes are huge compared to what we usually have here.  

    You might also be interested in making a fondant raven or crow for Poe

    Monday
    Jun152015

    The Red Velvet Rose (cake) Rose's Alpha Bakers

    red velvet rose cake with raspberry sauce, served with ice-cream

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    What's in a name? that which we call a rose
    By any other name would smell as sweet;

    Romeo and Juliet  William Shakespeare 

    I didn't have the rose bundt pan needed for today's Red Velvet Rose cake from 'The Baking Bible' bake, but I baked in anyway in the heritage bundt pan. 

    There is a few different options for this cake colour/flavour wise, at Christmas I used beetroot juice to colour and the extra cocoa option.  Colour wise the resulting cake was a non descript "brownish hue". Today I went with less cocoa and red food colour.

    Ok, I can see the appeal of red velvet for valentines, weddings or even Halloween but really "I don't get it"...it's not on my list of favorite cake varieties. 

    Today's bake started with mixing egg whites, red food colouring and vanilla to combined.

    yep nice and red

    Butter, oil and sugar were beaten to fluffy. I liked this in the recipe, the taste of butter combined with moistness oil adds to cakes. A flour mixture including a small amount of cocoa was mixed in, then the red whites were added.

    tiny amount of cocoa powder

    resulting red batter once all the ingredients were combined

    Whilst the cake was baking I was defrosting frozen raspberries to gather to juice to make a reduction.

    The reduced juice was added to raspberry pulp, sweetened and sieved to make a brushing sauce.

    This sauce has a threefold action of moistening, adding a lot of fresh flavour plus adding more colour. The sauce seeps into the cake after a short rest period. 

    Cake after it has been entirely brushed with sauce. 

    I served the cake with ice-cream wedges spinkled with freeze dried raspberries and grated chocolate. I made an extra thick raspberry sauce using the leftover sauce as a base. 

    The cake has a great light texture, I loved the raspberry sauce. The red colour I found a little "frightening.

    Yes, there has been a lack of other blog posts... oh my goodness if there is a winter bug in the air apparently I'm going to catch it!! Thanks Jacinta for the homemade soup, medicine, gift and the rest :) I'm sure that will make me feel better.      

    Happy Baking :)                                                                                                                                                                                                                      

    Would I make again? No, unless family/friend requested which is possible, it's not my kind of cake but I have a family member who loves it. 

    Would I change anything? Hmmm, don't know really red velvet by it's very nature of intense colour is difficult to flavour.

    How it works... now I've joined the fabulous existing alpha bakers, once a week I will post about what I have baked from Rose Levy Beranbaum's 'The Baking Bible'. This won't include the recipe due to copyright and publisher restrictions however, I will be posting how it went and photos of making/baking the gorgeous baked goods.

    The Baking Bible  available from Amazon and all good book stores. 

     

    You might also be interested in a cocktail, cupcake style with a Japanese Slipper Cupcake 

    Wednesday
    May132015

    Yoghurt Cheese, suspended Tim Tams and more

    Raspberry Tim Tam cupcake with biscuit/cookie pieces suspended in cake batter. 

    1. Yoghurt Cheese used in cheesecake to replace sour cream 2.Smeared to accompany Indian spicy potato curry puffs 3. Rolled into balls and drizzled with flavoured olive oil to pair with breads 4. Yoghurt cheese left to drain overnight is firm enough to cut. 

    Answering your emails today: some are from ummm, months ago... I swear I'm much faster answering questions on Facebook

    Eve wrote March 31st.. "where do you get your cupcake papers from I like the one where you have the raven on there"  

    Answer: Hi Eve, the cupcake papers in mention are an older style, unfortunately they have been discontinued by Wilton some time ago. 

    Karen wrote April 9th.. "Can I replace sour cream with yogurt cheese in cheesecake recipes" and "do I just strain it and does it matter what type of yogurt?"

    Answer: Yes Karen you can replace sour cream with yoghurt cheese in cheesecakes, cake batters, dips etc. Yes, you just strain bought or homemade yoghurt.

    The way I do it is using the little box thingy (also known as Cuisipro Donvier Yogurt Cheese Maker ) it's plastic box with a stainless steel mesh insert.

    You can also use food grade muslin double or triple folded, put the yogurt into the muslin lift the whole lot into a strainer suspended over a bowl, cover loosely and refrigerate 2 hours to overnight depending how thick you want your cheese. The muslin needs to be washed, sterilised in boiling water and throughly dried before storage.

    I do it this way, spoon yoghurt (plain Greek yoghurt in this case) into box, top with lid and refrigerate 2 hours to overnight. 

    Here you can see how the yoghurt has shrunk down forming the yoghurt cheese. In the bottom of the container is the liquid whey which you can pop in a smoothie, use in baking or even feed it to your dogs. 

    About two to three hours for the consistency needed to *replace sour cream and over night to make balls and for yoghurt cheese that can be sliced. Yoghurt cheese can be used in plethora of sweet and savoury applications. 

    Muslin is better for homemade, very thin yoghurt or large quantities of yoghurt, the box is convenient and easy to clean for shop bought thicker/Greek yoghurt, full fat or light, suits smaller quantities 3 cups of yoghurt will yield 1 cup of yoghurt cheese when drained overnight.  

    To salt or not to salt: some people salt their yoghurt before straining. I prefer to leave the yoghurt plain and salt/season or sweeten the finished cheese.

    *even though you may have thick yoghurt to start with, a short drain to rid some the whey will give you a better substitute to sour cream than using yoghurt with no draining. 

    Kim Cu`c wrote April 3rd.. "I am new baker and want strawberry oreos to not melt away" Kim supplied a photo of her cupcakes where the oreo pieces dissolved and sunk during baking time. 

    Answer:  Goodness, Kim Cu' c you were way to hard onself in your mail, your cupcakes looked awesome!! It's a tiny baking error that we all made at one time, easy to fix :) I've used an Australian chocolate cream biscuit the Tim Tam to demonstrate "cookie suspension". 

    Break your cream filled cookie/biscuit into a small bowl and pop into freezer whilst you make your cake batter.

    Remove cookies from freezer add a teaspoon or two of flour and toss your cookie/biscuit pieces in that. Alternatively toss in sifted cocoa if you are making chocolate cake. 

    Fold the floured, chilled cookie/biscuit pieces through the cake batter and bake as per usual. 

    The flour stops the sinking and pieces will be evenly distributed, the chilling keeps the filling relatively in place for a confetti like finish. 

    The Steamer: General answer to all that have asked about the "steamer" I use on cakes... I don't know if I have worded the post incorrectly for some countries? I call it a "clothes/clothing steamer", it was what you would steam business shirts, suits, wedding dress or your curtains with. I'm happy to recommend books to a yoghurt cheese box but I cannot recommend an electric appliance I have never used in another country, sorry :( Original post that has caused the "what is it" confusion here

    My steamer came from K-Mart in Australia.

    Cuisipro Donvier Yogurt Cheese Maker from Kitchenware suppliers and Amazon of course Cuisipro Donvier Yogurt Cheese Maker

    Happy Baking :) 

    Make a Matcha cupcake 

    Saturday
    Mar282015

    Four and Twenty Blackbirds baked in a Pie cupcake

                            four and twenty blackbirds baked in a pie cupcake

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    Ahhhh ha ha, I was so tempted to make a cupcake from the original verse from 'Sing a Song of Sixpence' ...

    Sing a Song of Sixpence,
    A bag full of Rye,
    Four and twenty Naughty Boys,
    Baked in a Pye.
    Tommy Thumbs Pretty Song Book: published in London around 1744  wikipedia

    Instead I went with the modern to version to tie in with this cute retro pie bird from Tala that my friend Jacinta gave me.

    Thanks Jacinta, I love my pie bird :) 

    Live birds inside pies were actually served as an entremet during dinners in the 1500's. An "amusement" between courses, written about in Christoforo Ji Messiaburgo's cookbook on how to prepare a banquet, 'Banchetti composizioni di vivande e apparecchio generale'.

    Today's cupcake uses simple shapes, I've made a smaller cupcake but you could use a variation of the same design in a larger cake.

    I use the heavily fondanted (that's not a word, but you know what I mean) cupcakes as place setting markers, or central cake surrounded by the eating cupcakes.

    For a nursery rhyme theme go with the other verses, perhaps golden foil wrapped chocolate coins for...

    The king was in his counting house,
    Counting out his money;

    Mini honey cakes for...

    The queen was in the parlour,
    Eating bread and honey

    Start making today's cupcake by covering your ganached or butter cream topped cupcake with a thin layer of fondant. Today I use americolor ivory for the "pastry" colour. 

    Here I was still deciding what size bird head to go with, small if you want 24 birds in the pie or larger if you want the pie bird look.  

    Make your beaks, heads, cherries, wings etc with coloured fondant. I used a black food marker for the centre of the eyes and white food colour on the tip of a tooth pick to create a highlight on the eyes. 

    Roll more ivory coloured fondant out thinly and cut a circle big enough to cover the already fondant covered cupcake. Dampen the edges of most of the round (leave a little undampened so you can lift edge if you want a bird popping it's head out). Crimp the edges. 

    Cut, snip and generally poke holes through the top layer of fondant where you want your beaks, birds etc to be. Colour fondant using petal dusts and a small soft artists brush. I used Caroline's petal dusts, in brown, egg yellow and cream.  

    Fun part now... start inserting all your little pieces. Use a dampened paintbrush, water pen or cake glue to attach your pieces. Allow to dry and you've got your self a cute little cupcake that could be part of a major theme for your baby shower or the like event. 

    Happy Baking :) 

    Trivia: Four and Twenty pies are the iconic Australian meat pie synonymous with attending a football match. 

    Prefer a more realistic black bird... learn to a make a Raven

    Butterflies more your thing, learn to make a beaded sugar butterfly 

    Friday
    Mar202015

    Come on get Happy Partridge Family cupcakes

                                                  come on get happy partridge family cupcakes

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    Ear worm: An earworm, sometimes known as a brainworm, is a catchy piece of music that continually repeats through a person's mind after it is no longer playing  wikipedia 

    Isn't it the worst thing (ok not the worst thing, but come with me here) when a song or jingle gets stuck in your head. 

    I saw a bright yellow fluffy Easter chick in a half shell at the supermarket, that made me think of The Partridge Family opening credits, which led me to singing in my head 'C'mon get Happy' for the rest of the day. I didn't know all the lyrics so it was "Hello world dah duh dah GET HAPPY" :D  

    Having a 70's theme party? Or perhaps you mum still has her David Cassidy posters and you want to make her some partridges...   

    fondant coloured with blue, yellow and red

    Trivia; the artwork on the partridge family bus was inspired by the work of Piet Mondrian a dutch artist 1872-1944 

    Start with brightly colouring your fondant, I've used Americolor gel pastes today: electric blue, yellow, pink, purple, red red for the fondant and bright white for the toothpicks I used for the legs. A black food marker was used for the eyes. 

    My partridges shaped from white fondant are "chubby" because I thought it was cuter. 

    I started with this shape and pulled the top over to one side. Insert half a white food colour painted toothpick for each leg on the small partridges. 

    toothpicks painted with white food colour... make sure people know there is toothpicks in these cakes

    Roll out your pre coloured fondant, cut into tear drop shapes (for the large bird I used a round cutter and trimmed to shape). Dampen the back of your partridges and apply coloured fondant shapes. Draw eyes on with a black food marker. Insert the birds into prepared cakes. Roll a small piece of white fondant into a snake shape, cut small pieces off to make birds feet. Apply feet by slightly dampening ends and pressing on base of legs, use a spare tooth pick to secure the feet in place.  

    All done except for song 'C'mon get Happy'  

    and Happy Baking :)  

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