Cake Kitchen...

I know i've been a bit slow at posting updates, but i have a very good excuse!  I've recently launched a new cake business, 'Cake Kitchen', based here in Hobart.  Below are a few of my latest orders, with many more pictures on my website:

http://www.wix.com/brierlie/cake-kitchen

Don't worry i'll keep posting recipes on my blog -  so stay tuned!

My latest novelty cake!

I thought you might like to see my latest novelty cake... it was ordered for an 18th birthday last week.  A football cake with the birthday boy in his jersey!

Please check out my website for more cakes or to place orders:
http://www.wix.com/brierlie/cake-kitchen

Darl's Rhubarb & Apple Crumble

My grandpa Darl just loves an Apple Crumble, and this recipe is not only delicious, but very, VERY quick and easy to make!   A winner all round.

Ingredients:
 - 10 stalks rhubarb
 - 4 Apples
 - 1/4 cup sugar
 - Pinch of cinnamon
 Crumble Topping
 - 1/4 cup melted butter
 - 1/3 cup brown sugar
 - 2/3 cup oats
 - 2/3 plain flour

Method:

1)  String the rhubarb and peel the apples, then cut into cubes.

2)  Place fruit in a small saucepan with a splash of water and the sugar and cinnamon.  Simmer for 10 minutes.

3)  In the meantime, mix all of the crumble topping together in a bowl.

4)  Spoon the stewed fruit into a baking dish and then cover with crumble topping, pressing down firmly.

5)  Bake in a moderate oven (180'C) for 25 minutes.

6)  Serve hot out of the oven with custard or ice cream!

Strawberry & Passionfruit Roulade

What better dessert than a Roulade for Mother's Day?!  Impressive to look at, easy to make and delicious to eat.  Even my partner, who 'doesn't do desserts' had seconds, and my mum loved it!

Ingredients:

• - 4 egg whites
• - 200g golden caster sugar
• - 200g lemon curd
• - 3 passion fruit
• - 150ml double cream
• - 10 Strawberries, chopped

Method:


1)  Heat the oven to 180C/fan 160C/gas 4. Line a Swiss roll tin, (about 23cm x 30cm) with baking paper. 


2)  Whisk the egg whites in a freestanding electric mixer until firm peaks form, then slowly add the sugar, still whisking, until stiff and glossy.


3)  Spoon the mixture evenly onto the baking tray and bake for 15-20 minutes, (until crisp on the outside). Remove and cool completely.


4)  Lay a piece of fresh greaseproof paper out and flip the meringue over onto it.  Carefully pull away the used paper then spread the lemon curd over it and then the passion fruit. Whip the cream and spread on top of the lemon curd. Sprinkle over the strawberries. 


5)  Roll the meringue up lengthways using the paper to help turn it over. Put on a serving tray and dust with icing sugar to serve.  Delish!

Chocolate Mud Cake

This cake is the ultimate for chocolate lovers!  It's such rich, dense, moist chocolate cake and a little goes a long way!  I made this recently for an Easter dinner party and everyone was blown away by it's moist 'muddiness' and the fact that it's gluten free, yeast free and wheat free!  It would be lovely decorated with strawberries, however i stuck to the Easter theme with mine by throwing an entire bag of mini eggs all over it!  


Ingredients:
 - ½ cup (50g) cocoa powder
 - ½ cup (125ml) hot water
 - 1½ cups (330g) firmly packed brown sugar
 - 220g unsalted butter, chopped coarsely
 - 200g dark eating chocolate, chopped coarsely
 - 1½ cups (150g) hazelnut meal
 - 6 eggs, beaten lightly
 - 250g strawberries, sliced thinly (to serve, optional)

chocolate ganache
 - 3/4 cup (180ml) cream
 - 300g dark eating chocolate, chopped coarsely


Method:
1)  Preheat oven to 170°C/150°C fan-forced. Grease 25cm-round springform tin; line base and side with baking paper.

2)  Blend cocoa with the water in medium saucepan until smooth. Add sugar, butter and chocolate; stir over low heat until smooth. Remove from heat.

3)  Stand chocolate mixture about 15 minutes or until barely warm. Stir in meal and egg. Pour mixture into tin.

4)  Bake cake about 1 hour 40 minutes. Cool cake in tin. Refrigerate, covered, 3 hours or overnight.

5)  Meanwhile, make chocolate ganache.

6)  Place cake onto serving plate. Cover with ganache, decorate with strawberries.

Chocolate ganache

Bring cream to the boil in small saucepan. Remove from heat, add chocolate; stir until smooth. Stand 20 minutes before using.



**  This cake will keep for 1 week (undecorated) or frozen for up to 2 months.

Lime & Passionfruit Tart

• I made this tart recently for a dinner party and I have to say, it was DIVINE (if i do say so myself!)  The pastry is a really simple recipe and the filling is even easier.  Nom nom nom.  An easy, yet impressive dessert!
• 
  
• Ingredients:
•  - 225g (1 1/2 cup) plain flour
•  - 125g butter, chilled, chopped
•  - 60g (1/3 cup) icing sugar mixture
•  - 1 egg yolk
•  - 1-2 tbs chilled water
•  - 125ml (1/2 cup) fresh passionfruit pulp
•  - 2 tsp finely grated lime rind
•  - 60ml (1/4 cup) fresh lime juice
•  - 155g (3/4 cup) caster sugar
•  - 200ml light coconut cream
•  - 5 eggs, lightly whisked

Method:

1. Process the flour, butter and icing sugar in a food processor until it resembles fine breadcrumbs. Add the egg yolk and water, processing until dough just comes together. Cover with plastic wrap. Place in the fridge for 30 minutes to rest.
2. Whisk the passionfruit pulp, lime rind, lime juice, caster sugar, coconut cream and egg in a bowl. Place in the fridge for 1 hour to chill.
3. Meanwhile, preheat oven to 200ºC. Roll out pastry on a lightly floured surface to a 4mm-thick disc. Line a 3cm-deep, 23cm (base measurement) fluted tart tin, with removable base, with pastry. Trim, allowing 2cm to overhang. Cover with non-stick baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove paper and pastry weights or rice. Bake for 8 minutes or until golden. Set aside to cool slightly. Use a large serrated knife to trim excess pastry. Place tart on a baking tray.
4. Reduce oven temperature to 150ºC. Strain the passionfruit mixture through a sieve into a jug. Stir 1 1/2 tablespoons of seeds back into mixture. Pour into the pastry case. Bake for 35-40 minutes or until just set. Set aside to cool. Place in the fridge for 1 hour to chill.

Sesame Street Cupcakes...

Just for fun...