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Showing posts from August, 2012

Melting Moments

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When I set up shop at the markets again this year, I decided a couple of different things on the table would help pique the interest of the Double Bay shoppers. I added gingerbread men for the kids and decided Melting Moments were a great option for mums to have with their coffee.

I had tried out the recipe a few weeks before and my husband and I found them irrestible. The fat buttery biscuits with a gorgeous dob of lemony frosting in the middle. And they didn't take that long to make either, which as I found, was extremely important on production day.

These biscuits are a classic in Australia. And I had customers who live in the USA saying they couldn't get them there. Well now you can just make your own.

Ingredients
250g salt reduced butter
1.5 cups plain flour
1/2 cup pure icing sugar (powdered sugar)
2/3 cup corn flour
1 tsp finely grated lemon zest

1. Pre-heat the oven to 180 degrees celcius. Line a large baking tray with bakiing paper and set aside.
2. Combine th…

More big cakes

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Well it seems every time I go to the markets I get less blogging done. Which is surprising because I am always cooking until I virtually drop. I came out of the corporate for a while again this year and decided to go back to market with my cupcakes. It's been an awesome time, and in between I've had some cool big cake jobs which I thought you'd like to see.

This is The Batman Cake. Aka The Dark Knight Rises Cakes. It was made for a former colleague whose son was turning 21. It was an awesome pleasure making this cake because it really struck the right mood for the last Batman movie. The photo doesn't really show how cool the colour of the cake was - a mixture of cyan, grey and black icing.

I made this cake for my little boy's third birthday. Despite his love of robots and cars he insisted that he wanted a duck cake. I had to make sure the duck design wasn't twee - otherwise it would have looked quite babyish. The interior of both the cake and the barn is c…