Spring in Melbourne is unpredictable. One day it’s sunny and beautiful, the next it is cold and dreary again.
I was invited to a barbecue a week back and decided to bring some of these along. If these daisies look familiar, it’s because they were done exactly the same as the ones on my Daisy Bee Cupcakes.
These were orange almond cupcakes with cream cheese frosting by the way – simple and easy. Recipe from here.
Hello everyone! It has been a long time. Forgive me if my projects are less dramatic over the next coming months – I’m trying to make things that are less time consuming from now on.
My current challenge is to clear out my pantry that’s bursting with ingredients that I have acquired over the years and the first item to go was almond meal.
I had a massive stockpile of almond meal because I went through a macaron phase at one point (from now on I’ll just buy them, thank you very much!)
Anyway, we had friends over for dinner a couple of weeks back and I decided to go for a flourless chocolate cake – recipe from here. The only difference is that I substituted the hazelnut meal with almond meal.
This cake keeps really moist and has an amazing texture. Definitely worth trying out the recipe.
I have an obsessive personality, and lately I have been micromanaging my apartment into the perfect blend of ‘accidental’ chic and purposeful perfection.
As a break from all of that, I decided to hop into the kitchen to make some jam drops.
First step is to gather up all the ingredients. Story about the butter – Simon Johnson left Echire butter that was 2 days before the expiry date on their shelves and we bought some unknowingly. As an apology they gave us a block of Lescure for free because there wasn’t any Echire left. Not complaining!
Vanilla from Heilala – supposedly award winning and whatnot. I haven’t tried out enough pastes to make a proper comment but seems good so far.
Also, in line with the chia craze, I got a bottle of raspberry jam with chia from Henry Jones & Co. Yes – I’m always searching for the new and novel. That makes this recipe vaguely healthy, no?
Raspberry Jam Drops
Ingredients (makes 15)
40g icing sugar
80g self-raising flour
1 egg yolk
1/2 teaspoon vanilla paste
- Preheat oven to 160 Celcius (fan-forced).
- Cream butter and sugar together.
- Add egg yolk, flour and vanilla paste and combine.
- Roll into small balls and press a circle into the center.
- Spoon raspberry jam into the centers.
- Bake for 15 minutes or until golden.
Lens: 60mm 2.8f
Processing: Lightroom 4
Props: Brown cardboard, wooden basket, baking paper and jam jar on a white stool
Recently, a friend had a birthday and I baked a simple batch of chocolate cupcakes for her. Because it was such a plain project I thought I’d try to photograph it a little differently and decided to style it sitting on a SOMA cube motif. I like how the shadows turned out.
There’s my set up – light coming from the right from my apartment window, black board at the back. Taken with a 60mm 2.8f lens.
Yes, I know that my supposed every Monday and Thursday posts have not been forthcoming for an entire four months. The truth is, life caught up with me and the other truth is that I was lazy. I didn’t want to face the mountain of dirty dishes that comes with baking and decorating, particularly with the more complex projects that I embark on.
Anyway, last night I decided to push myself and baked off a quick and easy batch of friands and they turned out great!
These took almost no time at all to make and best of all, very little dishes to wash up because there was no creaming or whisking or anything fancy involved. And berries makes everything look pretty.
Ingredients (makes 6)
1/4 cup butter, melted
3/4 cup sugar
1/2 cup almond meal
2 egg whites
1/3 cup self raising flour
1/4 cup raspberries
- Heat oven to 180 Celcius.
- Pour all ingredients except the raspberries into a bowl and mix well together.
- Spoon mixture into friand tins or cupcake ones if you don’t have them.
- Press the raspberries into the top.
- Bake for 15-20 minutes or until golden and springs back when pressed.
I have this bright idea of decorating my Christmas tree with edible objects every year. I decided on pretzel wreaths this year – simple, effective and long-lasting.
This isn’t a particularly original idea – I saw this on Pinterest a while ago but wanted to make my own and put my own spin on them. I used up my extra leaves and flowers from a different project and did some of the others with a variety of sprinkles.
Ingredients and Materials
Chocolate, melted (read how I melt chocolate the easy way)
Sprinkles or desired decorations
Watch the YouTube video I made below:
And here they are on my Christmas tree! I thoroughly enjoyed the process and I hope you did as well!
I am alive!
I am sorry I have not been posting – I went away to Europe (thoroughly enjoyed myself – I now want to move to Germany for 6 months if I have the chance!) and have just been so busy catching up with everything when I got back that I just did not have the time or energy to come up with any inspiration. Things have changed though and today I finally got round to making something.
To be honest, I am not the most talented when it comes to Swiss rolls – more often than not they become cake sandwiches. This was a slightly fancier version as well as I had decided to pipe holly leaves and cranberries as a motif.
Recipe as follows:
Christmas Swiss Roll
Ingredients and equipment
110g optima flour (an Asian sponge cake mix)
1 tsp vanilla essence
30g butter, melted
Food colouring of choice
20cm x 30cm baking pan
Silicone coated baking paper
Disposable piping bags
- Line tin with silicone coated baking paper.
- Whisk eggs, flour, water and vanilla together until light in colour and double in volume – this may take up to 5-10 minutes depending on the speed of your mixer.
- Add melted butter to the mixture and fold in until full incorporated.
- Remove a tablespoon of mixture and add colour as desired – in my case I made one tablespoon red and the other green. Place coloured mixture into piping bags.
- Pipe patterns as desired onto the baking paper in the tin. Place in freezer until fully set (1-2 hours).
- Preheat oven to 160°C (fan-forced).
- Pour remaining batter over frozen pattern and even out with spatula. Bake for 8-10 minutes.
- Remove from oven and roll. Fill with desired filling.
Tip: Roll the cake as soon as it is out of the oven to prevent cracks from forming and make sure the cake is not over baked.
Just a simple project – hopefully I get into more complex things in the near future but for now – that’s it! Glad to be back.