These are a must for decorating cakes.!
www.sweetdeliveries.com.au
Thursday, July 29, 2010
Monday, July 26, 2010
CLASSES!
We will be running two classes on Saturday the 21st of August.
1. BEGINNERS CUPCAKES
2. COVERING A CAKE WITH FONDANT
Our classes are held at the Newington Community Centre and run from 10am-2pm.
Visit us on FACEBOOK to see some shots of the action!
Please note that our classes are kept to a maximum of five students. As a result they fill very quickly. Registration can be secured by contacting us at our store ~ 9638 6945
www.sweetdeliveries.com.au
1. BEGINNERS CUPCAKES
2. COVERING A CAKE WITH FONDANT
Our classes are held at the Newington Community Centre and run from 10am-2pm.
Visit us on FACEBOOK to see some shots of the action!
Please note that our classes are kept to a maximum of five students. As a result they fill very quickly. Registration can be secured by contacting us at our store ~ 9638 6945
www.sweetdeliveries.com.au
5 TIPS FOR SUCCESS WITH FONDANT
After several years working with fondant, here are a couple of tips that I hope will help you!
1. Place cornflour in a new pantyhose sock for dusting your work surface. Nothing else works like it!
2. Colour your fondant a couple of days before you require it. This saves time and allows you to play with getting your colour right.
3. Never leave rolled fondant uncovered. It begins to dry out very quickly and a perfect result is harder to achieve.
4. Prepare your cake for covering in a different space to where you will be covering. Crumbs are your enemy! Speaking of cake preparation-do not take short-cuts. A well prepared cake guarantees a great finish.
5. Always work with TWO smoothers. You will achieve a much more professional finish.
www.sweetdeliveries.com.au
1. Place cornflour in a new pantyhose sock for dusting your work surface. Nothing else works like it!
2. Colour your fondant a couple of days before you require it. This saves time and allows you to play with getting your colour right.
3. Never leave rolled fondant uncovered. It begins to dry out very quickly and a perfect result is harder to achieve.
4. Prepare your cake for covering in a different space to where you will be covering. Crumbs are your enemy! Speaking of cake preparation-do not take short-cuts. A well prepared cake guarantees a great finish.
5. Always work with TWO smoothers. You will achieve a much more professional finish.
www.sweetdeliveries.com.au
Tuesday, July 20, 2010
Christmas in July
We were invited to friends for lunch to celbrate "Christmas in July". With only a short time to put the cake together, this is what I came up with. Layered chocolate and cream cake smothered in chocolate ganache. It was a hit!www.sweetdeliveries.com.au
Sunday, July 18, 2010
CAKE COVERING CLASS
This weeks class graduates! The girls took a naked mud cake and transformed it into their own personalised celebration cake. Visit our facebook page for more photo's. They all did a splendid job!
Please visit our website for August/September class dates. Please note that our class numbers are limited to six, so book early to avoid dissapointment.
www.sweetdeliveries.com.au
Cupcake Classes!
Not a cupcake to be seen in these shots, but trust me the gorgeous decorations were used. The boxes of finished cupcakes that the students took home were splendid!
Check out our website for August/September class dates. Please note that our class numbers are limited to six, so book early to avoid dissapointment.
www.sweetdeliveries.com.au
Friday, July 16, 2010
Disposable Piping Bags
Did you know we stock commercial grade disposable icing bags?These are great for icing cupcakes and cookies!
They are 4 for $2.50.
www.sweetdeliveries.com.au
Thursday, July 15, 2010
Wednesday, July 14, 2010
Monday, July 12, 2010
This Saturday's Classes Fully Booked
Hi Friends,This Saturday's cupcake class and covering a cake with fondant class are both now at capacity.
Please visit our website to view up and coming scheduled classes.
www.sweetdeliveries.com.au
NUTELLA FILLED HAZELNUT SWISS ROLL RECIPE
I shared on facebook that I was baking a NUTELLA FILLED HAZELNUT SWISS ROLL and in response to your requests, here is the recipe!
Ingredients
4 eggs seperated
125g castor sugar
1 tsp vanilla essence
1/cup plain flour sifted (I sift twice)
1/cup ground hazelnuts
Filling
1 cup nutella (softened for 15 seconds in mcrowave)
15o ml cream
1Tbsp instant coffee dissolved in a little water (optional)
Method
Preheat oven to 180 C
Butter and line a swiss roll tray 30cm x 24cm (base)
Beat egg yolks, sugar and vailla until thick and creamy
Beat egg whites in clean dry bowl (stainless steel is best) to soft peak consistency.
Gently fold in egg yolk mixture followed by ground hazelnuts.
Fold in egg whites until just combined.
Spread into tray and bake for approx 15 minutes.
Now for the fun bit...
Turn cake out onto clean tea towel whilst still warm.
Roll lengthways and leave to cool (seam down) on cooling rack.
If you spritz the tea towel with a little water at this stage, you will avoid any risk of cracking.
Filling:
Whip the combined cream and nutella to spreadable consistency.
To finish the cake carefully unroll, spread the nutella cream and re-roll.
If you wish you can cover the outside of the cake with any remining cream and decorate the top with hazelnuts.
Bon apetit!
www.sweetdeliveries.com.au
Monday, July 05, 2010
Wilton Coloured Frosting Tubes
These are amazing!
Just add the your piping tube and coupler to the end and you are ready to go.
Great for little details on cakes and hard to achieve colours like black and red!
In store now!
www.sweetdeliveries.com.au
Macaron's-powder colours
Can't get to Laduree but would like to attempt your own macaron's?
Did you know that we stock powder colours suitable to colour your macarons?
They are such a delight to behold (and eat)!
www.sweetdeliveries.com.au
Chocolate Glaze Recipe
CHOCOLATE GLAZE
This is gives a satiny smooth finish to a cake.
It is also a good option as a crumb coat when refrigerated on cake.
This recipe makes 1 1/2 cups.
ingredients:
180g/1 cup semi-sweet cooking chocolate broken into pieces.
120g/1/2 cup unsalted butter.
1tbs liquid glucose (from health food store)
method:
1. Place the choclolate, butter and glucose in a bowl and place in the microwave on medium for 20 seconds. Check the mixture, stir, and then repeat for 20 second periods until the mixture is completely smooth and melted. (if you wish this can be achieved in a double saucepan on the stove).
2. Place the cake on a cooling rack over a tray and then pour the glaze over the middle of the cake. Lift the tray up and move from side to side to distribute the glaze evenly. You can also use a warm spatula to finish.
www.sweetdeliveries.com.au
This is gives a satiny smooth finish to a cake.
It is also a good option as a crumb coat when refrigerated on cake.
This recipe makes 1 1/2 cups.
ingredients:
180g/1 cup semi-sweet cooking chocolate broken into pieces.
120g/1/2 cup unsalted butter.
1tbs liquid glucose (from health food store)
method:
1. Place the choclolate, butter and glucose in a bowl and place in the microwave on medium for 20 seconds. Check the mixture, stir, and then repeat for 20 second periods until the mixture is completely smooth and melted. (if you wish this can be achieved in a double saucepan on the stove).
2. Place the cake on a cooling rack over a tray and then pour the glaze over the middle of the cake. Lift the tray up and move from side to side to distribute the glaze evenly. You can also use a warm spatula to finish.
www.sweetdeliveries.com.au
Sunday, July 04, 2010
Sparkle Cake Decorations from Wilton
How beautiful are these.
Wedding cupcakes and Christmas cookies...can't wait!
In store now!!
www.sweetdeliveries.com.au
Saturday, July 03, 2010
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