I am thrilled to announce I have finally published a book! It's not the long awaited Kitchen Alchemy book - it's something entirely different. I was very fortunate last year to be asked to design 12 cupcakes for the My Little Pony Cute Cupcake Book. My Little Pony is a world-wide phenomenon. The seven core ponies, Rainbow Dash, Toola Roola, Cheerilee, Pinkie Pie, Scootaloo, Star Song and Sweetie Belle have been creating fun and joy for little girls aged three to seven for over 25 years. So you can imagine I jumped at the chance to work with Hasbro and The Five Mile Press on this unique project. This month the My Little Pony Cute Cupcake Book is released in Australia through Scholastic Books. It features recipes and detailed decoration instructions for seven cupcakes based on the ponie, plus five extra cupcakes representing the world the ponies love to live in. It also comes with stickers and party invitation. I'm so excited to have been involved with the creation of this book. It's a wonderful gift for a little girl and anyone who enjoys baking cupcakes. If you'd like a copy check out page three of the Scholastic Catalogue by following this link: Scholastic Books
I have always been a big fan of sherbet in the many forms it comes in. As a kid, I loved those sherbet cones you bought from the corner store – semi solidified sherbet in a stale cone, with chewy marshmallow on the top, coated in hundreds and thousands. I also loved Wiz Fizz – fruity sherbet in a glassine bag with a little plastic shovel. I’d most often buy these on the way home from the pool, because they were only five cents. Unfortunately, my hands were usually still wet from the pool, turning the bag to a sloppy mess before I could eat its entire contents.
For my 10th birthday my mum decided to include homemade sherbet cones on the menu. Thanks to The Australian Women’s Weekly recipe cards, we had the recipe for sherbet and marshmallow, albeit, on different cards. My clever mum bought flat bottomed square cones, half filled them with sherbet and then topped them with pink or green marshmallow. Of course each had a liberal sprinkling of hundreds and thousands.
I don’t think there is an occasion more joyous than a wedding. Of course, once a wedding has taken place, many more joys follow, like the arrival of a long awaited baby. But it all starts with a wedding, and I find weddings to be chock-filled with hope.
If you’re lucky, you only ever need to have one wedding – although some people have more than one, if not several! So the trick to getting your fill of wedding joy is to know lots of people who are planning on getting married.
As a cake baker, I am getting to participate in weddings, baby showers, naming days and even funerals (although not too many of those, thank goodness)! I consider it a privilege to be invited to create cakes and cupcakes for these landmark occasions in people’s lives. We (my darling husband and I) always try extra hard to come up with something special that fits the occasion and the people who we’re baking for. And what we’ve discovered is trying extra hard allows us an opportunity for continuous improvement. When …
If you love cake as much as I do, you were probably astounded by the mergence of Katheryn Sabbath's drip cakes last year. Her use of candy colours combined with common candy decorations are a visual feast that has sent cake aficionados wild all over the world. I thought I'd have a go at creating a drip cake myself, after seeing a tutorial this week that uses watered down candy melts for the drip component. I had three seven inch vanilla buttercakes in the freezer. I set out to build a mega tower, which would let me take my 30cm Perspex scraper out for a spin. As I built the layers I quickly realised I'd end up with a cake so high, it wouldn't fit in my fridge and I would have trouble getting someone to eat it. So I went for three layers of two centimetres each. I painted each layer with raspberry jam, then scattered a few frozen raspberries across each. Then I spread 3/4 cup of what I'm calling royal buttercream - royal icing made from meringue powder with 500g of …