December 2011

You are currently browsing the monthly archive for December 2011.

Pandan + Chocolate Ganache + Malteser Birthday Cake

December 29, 2011 in Cakes + Cupcakes | 4 comments

HAPPY BIRTHDAY, DAD!!! WOOOO, YEAH! ETC! Making this cake was too much fun, albeit a little rushed as I only had the morning to prepare it. My self-imposed brief was to create a cake based on his favourite desserts: chocolate, pandan (a new discovery thanks to yours truly) and maltesers. Needless to say it was going to be fantastic (idiotic) from the very start.


The look on his face was priceless when I brought it out. And there’s nothing like cutting into what seems like a chocolate cake only to find BRIGHT GREEN.

The pandan cake is my white-girl version, no authentic pandan leaf here unfortunately! I assure you it’s fantastic though and may even be a nice, celebratory cake to bust out for New Years! Just throw some sparklers and gold leaf on there or something. This recipe will make two 9-inch rounds to stack.

Pandan + Chocolate Ganache Birthday Cake

(an original recipe)

Pandan Cake

1 1/2 cups plain flour

1 1/2 cups self-raising flour

200 g butter, room temperature

2 cups sugar

4 eggs, room temperature

1/2 cup buttermilk

1/2 cup coconut milk

1 1/2 tsp pandan paste

 

Chocolate Ganache

350 g chocolate, roughly chopped

150 ml cream

Pinch of salt

 

Assembly

1x jumbo pack Maltesers

2x Flakes

Strawberries

 

For the pandan cake

1. Preheat oven to 180°C.

2. Beat butter until it begins to cream and pale. Add the sugar and continue to beat until combined and fluffy.

3. Add the eggs one at a time beating after each addition. Add the self-raising flour, butter milk, plain flour, coconut milk and pandan paste once again beating after each addition.

4. Divide between two greased 9-inch cake tins. Rap the pan by dropping it from a small height to knock out any air bubbles.

5. Place in oven and bake for around an hour or until the tops spring back when touched (don’t be alarmed if the cakes crown too much – they can be trimmed back later). Allow to cool for 15 minutes, carefully remove from tins, wrap in plastic and allow to cool completely.

 

For the chocolate ganache

1. Heat cream in a pan, or in the microwave, until hot. Pour in roughly chopped chocolate and salt and stir until the pieces have completely melted into a smooth, velvety ganache. Allow to cool in the fridge.

 

For the assembly

1. Once cakes are completely cool trim the tops so they’re nice and even. Place one on your cake stand. Pipe ganache over the top to create an even layer then top with the remaining cake. Pour some ganache over the top (the consistency shouldn’t be too runny or too stiff) and, with an offset spatula, gently encourage it over the sides of the cake. Continue this process until the cake is completely covered using the spatula to smooth around the edges.

2. Whilst the ganache is yet to set, arrange Maltesers around the base of the cake as pictured above (a three-tiered diagonal pattern), or any way you wish. Create a Malteser border around the top of the cake and adorn with broken Flakes and strawberries. Place cake in the fridge to set and once ready to serve bring to room temperature.

I’ve seen so many beautiful photos on other people’s food blog capturing a gorgeous slices of cake – there’ll be none of that here unfortunately as this is what happens when a man cuts and serves cake for everybody.

Hahahahah! Oh well. Happy Birthday, Dad! I love you.

Tags: , ,

Festive Peppermint Hot Chocolate

December 12, 2011 in Beverages | 5 comments

Festive Peppermint Hot Chocolate

It’s been one of those days. I’m wearing odd socks. I’ve uttered the term “IDGAF” to so many people today I am properly offending my very own sensibilities.

I demand COMFORT FOOD. And yes, anytime I type this phrase it is always in CAPITAL LETTERS ‘cos it’s kind of a BIG DEAL.

Festive Peppermint Hot Chocolate

I toyed with the idea of buying a mint pattie for myself earlier today at the supermarket for a split second, a decision I would live to regret; on the way home I was flooded by a remorse so deep I may have shed a teeny-tiny tear. Ravaged by this soul-destroying guilt I foraged around the pantry and found some leftover candy canes from my gingerbread house building venture a few days ago. I was craving peppermint and chocolate so badly I was willing to cast off the shackles of soy-based-beverage oppression that so constantly plagues my delicious lifestyle. The rest, as they say, is history. Quick, easy history.

Festive Peppermint Hot Chocolate

Festive Peppermint Hot Chocolate

The candy cane serves as lovely stirring utensil if you’re one to take your time enjoying a mug of hugs. If you’re in the company of anyone who doesn’t particularly enjoy peppermint however (a most unfortunate affliction) the candy cane can always be omitted as it is the sole source of peppermint in this recipe.

Festive Peppermint Hot ChocolateThis recipe follows my golden rule of cookery; where this is chocolate there must be salt. It’s basic ying and yang! This recipe will serve one comforting mug or two smaller shots if you’re in a generous, sharing mood.

 

FESTIVE PEPPERMINT HOT CHOCOLATE

(an original recipe)

3/4 cup milk

50 g chocolate (I used half dark, half milk)

pinch of salt

1 or 2 candy canes, curve removed

 

1. In a heat-proof bowl microwave milk until it is very hot (around one minute).

2. Chop your chocolate and once the milk is ready add to bowl and stir until melted and combined (a few flecks of chocolate may remain). Add salt.

3. Pour into glasses and adorn with can upside-down candy cane.

Festive Peppermint Hot Chocolate

Now, somebody please tell my brother if he doesn’t arrive home soon I’m drinking his for him.

Tags: , ,

Gingerbread Macarons with White Chocolate Ginger Ganache

December 9, 2011 in Macarons | 8 comments

It’s December! Which marks this month as my very first Christmas as a recipe/food/baking/WHATEVER blogger – all photography from here on in will feature GREEN, RED, CUTENESS, SPARKLES, BAUBLES, etc etc.

Tonight I’m off to an annual Christmas  dinner with my old school friends. Traditionally we give each other small, cute gifts. Last year I made some sugar cookies and fudge however to celebrate this blogging landmark as a vaguely serious baker I figured it was time to step up my game.

At first I was dubious of baking with such a wintery flavour in (what should be) the beginning of Summer here in Sydney however thanks to much unprecedented and rain below-average temperatures I had no qualms whatsoever getting my gingerbread on. This recipe should make around 20-25 macarons, depending on the size.

GINGERBREAD MACARONS

(an original recipe)

 Gingerbread Shells

100g egg whites, room temperature

100g almond meal

200g pure icing sugar

30g caster sugar

1 tsp powdered egg whites

1 heaped tsp ground ginger

Powdered/gel colouring

White Chocolate Ginger Ganacahe

200g white couverture chocolate, chopped

100ml pouring cream

1/2 tsp cinnamon (plus extra for dusting)

1/2 tsp ground cloves

2 tsp ground ginger

2-3 lumps of crystallised ginger (around 10g), finely chopped

 

1. Preheat your oven 150°C.

2. Sift pure icing sugar, almond meal and ground ginger and place into a bowl and give it a quick stir.

3. Beat eggwhites and eggwhite powder in a separate bowl until soft peaks form. Slowly add the caster sugar, beating well between each addition, until eggwhites are stiff and glossy. This process should take around 5-10 minutes.

4. Pour half of your dry ingredients and colouring (I used half brown half orange gel colour) into the bowl of beaten eggwhites and combine with a flat utensil, like a spatula, using “cutting strokes”. Once incorporated repeat with the remaining icing sugar and almond meal mixture. This is where things begin to get a little tricky as under-mixing or over-mixing will ruin your macarons as they attempt to rise and “grow feet” in the oven. Experts say to stir the mixture until it becomes the consistency of lava. The mixture will be sticky but you’ll know it’s ready when, upon holding your spatula above the bowl, it will begin just begin to flow freely back into the bowl. You’ll need to knock a lot of the air out of it.

5. Prepare a piping bag with the appropriate tip (around 1 cm or less), a baking tray with baking paper, and pipe small rounds (they must be small enough to balance on the cupcakes!). If there are any small lumps left from piping wet your finger and gently press them down (unlike cake batter, macaron mixture does not flatten out when in the oven). Dust some extra cinnamon over the shells and allow tray to rest for 30 minutes.

6. Place baking tray in the oven and allow to bake for around 15-20 minutes (this time will depend entirely on your oven, so keep an eye on them). Within 5 minutes or so they will begin to grow feet.

7. Once ready, remove from oven, and after 5 minutes transfer to cooling racks.

8. Whilst your shells are cooling place your cream in the microwave for 30 seconds or until relatively hot. Pour your chopped chocolate into the bowl and stir continuously until the chocolate has melted and the mixture is combined. Add cinnamon, ground cloves, ground ginger and finely chopped crystallised ginger and stir to combine. Place bowl into the refrigerator to cool and thicken.

9. Prepare another piping bag with a large tip and neatly pipe rounds of ganache into half of the shells. To close, gently place its partner shell on top of the ganache and twist shut, taking care to prevent ganache spilling over the edges.

As well as these macarons I’ve also bundled some of my berry and vanilla infused vodka in adorable little jam jars complete with mini baubles (a fluke discovery at Coles this morning!) – a cute reminder that a cocktail-fueled Summer is just around the corner… maybe.

Sugar and alcohol. Spice and berries. Here’s hoping they like my little edible trinkets!

Tags: , ,

Basic Cinnamon + Chocolate Sugar Cookies for Movember

December 1, 2011 in Cookies + Biscuits | 12 comments


Hey there sugar cookie! I have such a love hate relationship with you. Sometimes you’re adorable and cute, sometimes you’re oozy and shapeless. Sometimes you’re so chewy and delicious, sometimes you’re dry and just plain nasty.

These things are so hit and miss so when I was asked to make a Movember themed thing for a bakesale I was determined to get these cookies right. With a little help from some spice and a simple freezer I present to you my no-fail recipe and tutorial to creating perfectly shaped sugar cookies! They’re perfect for holiday events or themed garnishes, or both! This is also an easy way of creating two biscuit flavours from the same batch of dough. This should make around 30 movember cookies, depending on the size.

 

Basic Cinnamon + Chocolate Movember Cookies

(an original recipe)

120 g butter (at room temperature)

1 cup sugar

1 egg

2 cups flour

1/2 tsp baking powder

2 tsp cinnamon

1 tsp vanilla extract

pinch of salt

1 tbs milk (optional)

2 tbs dutch-process cocoa

 

1. Beat butter until it begins to pale. Add sugar and beat until fluffy. Add egg and beat until combined.

2. Add flour, baking powder, cinnamon, vanilla and salt and continue to beat until completely combined. The mixture should begin to come together but of it seems a little crumbly add the milk.

3. Remove half of the mixture, flatten into a disc, cover with plastic wrap and place in the fridge.

4. Add the cocoa to the remaining dough in the bowl and mix until completely combined. As with the earlier half, flatten into a disc, cover with plastic wrap and place in the fridge to firm.

5. Preheat your oven 160°C.

6. Remove dough, one disc as a time, and roll out to around half a centimetre thickness. Stamp out shapes with your cutter of choice, place on a tray lined with baking paper and, once full of shaped cookie dough, immediately place in the freezer for around 20 minutes. This is the most important step to ensure your shapes remain in tact once placed in the hot oven! Otherwise they’ll just ooze and end up looking like an ordinary, misshapen cookie (no disrespect to all the delicious, rustic cookies out there).

7. OPTIONAL: If you have any additional stampers or or textures to add to the cookies, do this now right before placing in the oven.

8. Place in the oven and bake for around 8-12 minutes, depending on the size. You’ll know when to remove them when they begin to brown around thr edges. After 5 minutes, remove tray and transfer cookies to a cooling wrack.

Now they’re ready to decorate! I embedded them in some buttercream-covered pandan cupcakes and added cachous for eyes to make little faces (a good idea in theory however they ended up looking like the Pringles logo in cupcake form. HOW EMBARRASSING).

And I may have had a little too much fun with them too.

I’d like to congratulate everyone who has participated and donated to such a fantastic cause this year. A number of friends took part in this and, despite a little self-consciousnes, did a really excellent job by embracing the mo’. So until next year, happy Movember!

EDIT: A few people have been asking where they can find these cookie cutters and stampers. I’m using the Munchstache set by Fred & Friends; they seem to be available all over the place so have a Google!

Tags: ,