http://www.wix.com/brierlie/cake-kitchen
Don't worry i'll keep posting recipes on my blog - so stay tuned!
About Me
- Brierlie
- What can I say?? I just love to bake!! Ever since I would go to Grandma's house as a little girl and bake highlight cakes or help Ninny make her famous vanilla cookies, I've been obsessed with baking! Not only from recipe books, but freestyle too! With a father as a chef, i suppose it is in my genes! Some of my favourite memories from growing up were those moments after dinner when my dad would get his sweet tooth pang and have me help him whip up a batch of toffee fruit kebabs, or irish caramels! I used to love how he never followed recipes, he always just knew what ingredients worked with one another and how to play with quantities. So, from an early age, i had learnt from the master and i was well on my way to bake on my own! When i was 7 years old, i used to bake chocoloate cakes to sell to the mothers of my friends when they came to watch our Saturday morning minkey hockey games! Before i knew it, i was being commissioned from my school teachers to bake cakes for them at $2 a pop! This blog holds just a few of my favourite tried and tested recipes which I've thoroughly enjoyed both baking and eating! So enjoy!!
Friday, 27 May 2011
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!
http://www.wix.com/brierlie/cake-kitchen
Don't worry i'll keep posting recipes on my blog - so stay tuned!
Sunday, 8 May 2011
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
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!
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:
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!
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!
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