Kitchen Alchemy

What story do I tell you that doesn't begin with some experience I had as a kid? Coconut Ice is no different - it was "some kind of wonderful" that would turn up on the tables of school fetes, usually costing 20 cents for a few pieces. I was always charmed by the beauty of the delicate pink hue next to the pure white, and the way the two were layered to form a dreamy coconut partnership. When we got our first food processor in the 80s, the book that came with it included a recipe for coconut ice based on condensed milk. This was a good flavour, but it wasn't quite like the coconut ice of my childhood. Around this time Darrell Lea, the chocolatiers, began making slabs of coconut ice. Also not like the coconut ice of my childhood, but since it was readily available, I didn't care. Skip forward to circa 2000 and I was having a pre-Christmas cup of tea at a friend's mum's place, who had just taken delivery of some Christmas treats. And there it w

I have been thinking about making a layer cake for quite some time now, but I just haven't had a good reason to get into it. Since it was Mother's Day today, I thought I would indulge myself - my excuse being that I wanted a piece of chocolate cake, and I should just make my own so as to avoid disappointment! Everyone has been making layer cakes lately with ribbons of icing piped up the sides of the cake. I am really glad I avoided this as it would have applied too much icing to what is already a sweet cake. Instead I went for a classic cake with a coffee twist. See what you think. Ingredients 2 cups water 250g butter 3 cups caster sugar 2/3 cup cocoa 1 tsp bicarb soda 4 eggs 3 cups self raising flour 1. Combine the water, butter, sugar, cocoa and bicarb soda in the biggest pot you've got. It needs to be at least four litres. 2. Stir until the butter is melted and the ingredients are combined, then bring to the boil. Do not take your eyes off the mix as

There are many different sweets the people of Finland enjoy, but when it comes to birthdays one of my colleagues, who hails from that part of the world has told me, no celebration is complete without a kermakakku. ‘Kerma’ means cream and ‘kakku’ means cake. Together they mean cream cake – a layered sponge cake decorated with lashings of whipped cream and favourite fruits found in Finland. Raspberries, strawberries, blueberries, lingon berries and cloudberries are all common flavours for this indulgent dessert cake. I wanted to try making such a cake last year, and decided my birthday was a suitable occassion. The sponge cake was very easy to make (although when my colleague sampled mine he said the Finnish version was much more dry, thanks to their use of potato flour amongst other things). I worried this would be a cream heavy cake, but the piped cream up the sides was deceiving. My son and his friend scoffed this cake in minutes. And there was more than half a cake left o