Cleaning in the 60's

Edible Food Markers

This edible Marker in Black, will allow you to decorate your cakes, cookies etc with fine detail.

We will gradually add a range of colours from this supplier.

Kitchen Tea Cutters by Ann Clark

 

These Ann Clark Cookie Cutters are beautifully made. The handle allows for easier cutting of the cookie dough and eliminates distortion of the shape. The size of the cutter is 11cm x 8cm cost is $12.20 each.

Ann has produced a Tea Cup to compliment her Tea Pot cutter. The Tea Cup and Saucer measures 7cm x 10cm and costs $12.20

Christmas Cookies

Snow Man Cookies

Ingredients

• 200g/7oz self raising flour
• 100g/3½oz caster sugar
• 100g/3½oz butter, plus extra for greasing
• 1 large free-range egg, lightly beaten
• 1 tsp vanilla extract

For the decorations

• white and blue fondant icing
• white and black writing icing
• sprinkles
• 48 small chocolate balls

 

• Preparation method

  1. Pre heat the oven to 180C/350F/Gas 4.
  2. Mix the flour and sugar together in a bowl, then rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
  3. Add the egg and vanilla essence and mix to form a soft dough.
  4. Roll out onto a well-floured work surface and cut into rounds. Place on greased baking sheets and bake for 10-12 minutes, or until golden brown.
  5. Cool on a wire rack. When completely cool decorate.
  6. Roll out the white fondant icing and cut out circles the same size as the biscuits, brush the backs of the circles with a little cooled boiled water and stick them to the biscuits, smoothing down the icing as you stick it on.
  7. Roll out the blue icing and cut out more circles, then cut these in half and using a little more water and stick on top of the white icing for the hats.
  8. Brush the hats with water in places where you want the sprinkles to stick and then sprinkle!
  9. Pipe decorations on the hat with the white writing icing, then pipe a small blob for the hat bobble and another for the nose – stick on the chocolate balls. Pipe black eyes and mouth then leave to set.

Plunger Cookie Cutters and Embossers

These Plunger Cookie Cutters are available in two designs, Angry Birds and Sesame Street characters. For the adventurous try matching the cookie with a fondant topper for that added wow factor. There are 4 cutters in each set and the cost is $9.00.

Figurine Moulds

These Moulds come in 3 sections Upper Torso, Lower Torso and Arms. The bonus with these moulds is that the figures are complete in that they have a front and back, which perfects  the look of the completed figure. You have the option to leave the figure upright, or before drying, manipulate it into the position you require.

These individual moulds are available to form a child's figure, a female figure or a male figure.

We are only stocking a few of each of the moulds, if they are popular with our customers we will increase the stock numbers. They cost $19.25 each. Each set has a complete set of instructions, which are very easy to follow.

Christmas Hamper

Wolf Blass Yellow Label Cabernet Sauvignon 750ml – Wolf Blass Yellow Label Chardonnay 750ml – Whittings Christmas Fruit Cake 500g – Granforno Grissini Breadsticks 125g – Bonne Maman Jam 370g – Pauly Snack Brezel 200g – Walkers Biscuits Range 150g – Impra Pure Ceylon Tea 10 pack – Cobram Extra Virgin Australian Oil 250ml – Bahlsen Deloba Pastry Biscuits 100g – Peckish Rice Crackers 100g – Carr’s Water Crackers 125g – Snax with Attitude Salted Cashews 100g – Chocolatier Chocolates 85g – Maille French Mustard 210g.

This Hamper is valued at over $100.00. To be in the draw commencing November 1^st, customer sale over $40.00 will receive a ticket. The winner will be drawn on December 23^rd at the shop..

Herman the Sourdough Cake

Herman the Sourdough Cake

How to keep your Herman happy;
DAY 1 - Hello, my name is Herman. I need to sit on your kitchen worktop for 10 days without a lid. Please do not put me in the fridge or I will die. If I stop bubbling I am dead. Put me in a large, non-metallic mixing bowl and cover me loosely with a tea towel.
DAY 2 - Stir well.
DAY 3 - Stir well.
DAY 4 - Herman is hungry! Add one cup plain flour, one cup sugar and one cup milk. Stir well.
DAYS 5, 6, 7 and 8 - Stir well every day.
DAY 9 - Herman is hungry again. Add one cup plain flour, one cup sugar and one cup milk and stir well. Divide into four equal portions and give away to three friends with a copy of these instructions. Keep the fourth portion.
DAY 10 - Herman is very hungry! Stir well and add the following:
1 cup sugar
Half teaspoon salt
2 cups plain flour
2 thirds of a cup cooking oil
2 eggs
2 teaspoons vanilla essence
2 medium cooking apples, cut into small chunks
1 cup raisins
2 heaped teaspoons cinnamon
2 heaped teaspoons baking powder
Mix everything together and put into a large greased baking tin. Sprinkle with quarter cup of brown sugar and quarter cup melted
butter. Bake for 45 minutes at 170-180C.
When the cake is cold, cut into finger pieces. Cake freezes well and is also delicious warm with cream or ice cream

Flower Classes for Beginners - Poppies and Pansies

Flower Classes for Beginners - Poppies and Pansies


Class 2 – Saturday October 20^th and Saturday 27^th 10am to 1pm fee: $145.00
On these two days you will learn to make Poppies and Pansies.
Skills include wiring, Stamens, colouring and fine detailing.
Bring:  Small Rolling Pin;  small pliers;  Balling Tool;  shaping mat; 2 paint brushes (1 for gluing, 1 for painting) an apron.
Classes will be held at the Community Centre on North Rock Road, North Rocks

How to make beautiful flowers - Classes for Beginners

SWEET PEAS AND CARNATIONS - Class 1 October 5th & 12th - 10am to 1pm cost $145.00

Class 1 – Saturday October 6^th and Saturday 13^th 10am to 1pm fee: $145.00
On these two days you will learn to make Sweet Peas and Carnations,
Skills include wiring, Stamens, colouring and fine detailing.
Bring:  Small Rolling Pin;  small pliers;  Balling Tool;  shaping mat; 2 paint brushes (1 for gluing, 1 for painting) an apron.
Classes will be held at the Community Centre on North Rock Road, North Rocks

 

Secure a place on our online store.

Hot Cross Bun Butter Recipes

Hot Cross Bun Butter Recipes

CINNAMON BUTTER
Combine a little caster sugar, ground cinnamon and unsalted butter. Cut the buns in half and spread with lashings of mouthwatering Cinnamon butter. Then just grill or place buns in the oven until the Cinnamon butter has melted and the buns have warmed through.

LEMON BUTTER
Combine unsalted butter with a small amount of castor sugar, lemon rind and lemon juice. Mix the ingredients until the mixture is smooth and creamy and then spread the Lemon butter over warm buns for a taste sensation.

VANILLA BUTTER
Place unsalted butter, a little castor sugar and a few drops of vanilla essence in a mixing bowl. Beat until the sugar has dissolved. Cut the buns in half and spread with the creamy Vanilla butter. Grill or place the buns in the oven until the butter has melted.

HONEY & ORANGE BUTTER
For a great treat, combine unsalted butter with castor sugar, honey and orange rind. Beat until the sugar has dissolved through the mixture. Spread the Honey and Orange butter over warm buns, take a waft of the aroma and let the family

Ostrich Feathers

Ostrich Feathers

Colours in stock: White; Pink; Black; Teal and Purple (limited stock)

It is advisable to place an order if you need a number of these feathers.

45cm in length $13.99

These feathers add a special effect to those beautiful Las Vegas themed cakes.

Red Velvet Whoopie Cakes

RED VELVET WHOOPIES

125g butter, at room temperature

80g (1/2 cup, lightly packed) brown sugar

100g (1/2 cup) caster sugar

1 tsp vanilla extract

30g (1/4 cup) cocoa powder, sifted

1 egg

1 tsp red food colouring

340g (2 1/4 cups) plain flour

1 tsp bicarbonate of soda

330ml (1 1/3 cups) buttermilk

Cream Cheese Frosting
125g cream cheese, at room temperature

50g butter, at room temperature

230g (1 1/2 cups) icing sugar mixture

1 tsp vanilla extract

1/2 tsp milk

Preheat oven to 190°C. Grease two Whoopie Pie Trays. Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy. Beat in the egg.
Stir in the cocoa, red food colouring and bicarbonate of soda to combine. Use a metal spoon to fold in flour and buttermilk, in alternating batches, until just smooth. The mixture should be a little stiff..
Using a 3cm ice cream scoop, place mixture into each cavity, smooth out the mixture to the sides of the pan.
Bake for 10 minutes or until firm. Cool slightly. Place on a wire rack to cool completely..
To make cream cheese frosting: Use an electric beater to beat the cream cheese and butter in a bowl until well combined. Add the icing sugar and beat until well combined. Add the vanilla and milk and beat until mixture is pale and creamy.

Spoon filling into a piping bag fitted with a 1cm round nozzle and pipe onto half whoopies  Top with remaining whoopies and press lightly to sandwich together

NATURAL FOOD COLOURS

NATURAL FOOD COLOURS -

What are Hopper Natural Food Colours? Hopper natural colours are actually ‘colouring foodstuffs’ concentrates made from fruits and vegetables such as elderberries, pumpkins, carrots and red cabbage. Because they are a colours extracted nature they are classified as food ingredients not ‘additives’ which are represented by a number or and E-number. Hopper natural colours are derived using a water extraction process, solvents or chemicals are not used in the manufacturing process, and they do not contain any artificial functional additives. Hopper Natural Colours are free from: Synthetic Antioxidants E-numbers Artificial preservatives Emulsifiers Stabilisers Solvent residues Artificial ingredients

Blue Spirulina, Invert Sugar, Sucrose, Citric Acid
Kiwi Green Safflower, Spirulina, Invert Sugar, Sucrose, Citric Acid
Cherry Red Carrot, Blackcurrant, Invert Sugar, Citric Acid
Lemon Yellow Safflower, Lemon, Invert Sugar, Citric acid
Pink Purple Sweet Potato, Radish, Cherry B, Apple, Citric Acid
Cloudy Orange Carrot, Pumpkin, Invert Sugar, Citric Acid
Purple Grape Purple Carrot, Hibiscus, Invert Sugar, Citric Acid.

How much do I use?

• The colours are very concentrated and a typical dosage level is 1 or 2% of the finished product.
• Add a drop at a time until the desired colours is achieved.

Storage

• Products must be frozen or refrigerated to maintain integrity of the product. We recommend using your judgement in whether to use after the best before date.
• Defrost to room temperature prior to use.
• Can be frozen and defrosted repeatedly as required. Product remains a liquid even when stored in freezer

Cranberry and Pistachio Nougat

 

Cranberry and Pistachio Nougat

3 sheets edible rice paper (see note)

1/4 cup glucose syrup

1/3 cup honey

2 cups caster sugar

1 eggwhite

pink food colouring

1/2 cup pistachio kernels, toasted

1 1/3 cups blanched almonds, toasted

3/4 cup dried cranberries
Step 1
Grease a 19cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides. Line base with 1 1/2 sheets rice paper, trimming to fit.
Step 2
Place glucose syrup, honey, sugar and 1/3 cup hot water in a heavy-based saucepan over low heat. Cook, stirring, for 10 minutes or until sugar has dissolved, brushing down side of pan with water to remove sugar crystals. Place a candy thermometer in pan (don't let it touch base). Increase heat to medium. Bring to the boil. Boil, without stirring, for 12 to 15 minutes or until mixture reaches 150°C on thermometer (see tip). Remove pan from heat.
Step 3
Using an electric mixer, beat eggwhite in a large, heatproof bowl until soft peaks form. Gradually add syrup in a steady stream, beating to combine. Tint pink with food colouring. Working quickly, fold through pistachios, almonds and cranberries. Spoon mixture into prepared pan. Using a wet spatula, smooth top, pressing down firmly. Top with remaining rice paper, trimming to fit. Press down firmly. Stand at room temperature until set. Lift from pan. Cut into squares
OPTION: Add 100g softened butter whipped in slowly after the sugar syrup.

Valentine's Day Cupcakes

Valentine's Day Cupcakes - Free Delivery
within 10km of  Rydalmere. Box of 12 Cupcakes designs as below.

For the beautiful woman in your life.

This is a selection of the 12 Valentine's Day Cupcakes , we will delivery free within 5 km of Rydalmere, for $79.00. The cupcakes will be beautifully boxed and ribboned. Orders close on Tuesday February 12th 2013.  Book  early! 9638 6945

Naturally coloured 100's & 1000's, Sprinkles and Pearls

January 2013

We now stock Hopper's range of Naturally coloured 100's & 1000's, Sprinkles and Pearls (Jumbo Sprinkles).

Hopper's products are free from artificial colours, flavours and preservatives. They are also GLUTEN FREE, DAIRY, EGG, SOY AND NUT FREE.

All varieties except Chocolate Sprinkles are also suitable for VEGANS.

The colours are strong and vibrant and are a great alternative to existing Sprinkles and Pearls. Visit our online store for ingredients.

THE BIG AUSSIE BiSCUIT

THE BIG AUSSIE BISCUIT

Ingredients

• 226gr unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 cups plus 2 tablespoons plain flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups bittersweet chocolate chips
• 3/4 cup white chocolate chips
• 1/2 cup chopped macadamia nuts
• 1/2 cup chopped toasted walnuts
• Sprinkle with sugar, sweet cocoa and cinnamon or nutmeg.

Preheat the oven to 375 degrees F. Line a 14-inch, light coloured, round pizza pan with parchment paper and grease the parchment paper.

In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.

In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in the dark and white chips and the nuts. Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the centre is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then sprinkle with combines sugar, cinnamon and cocoa, then transfer to a wire rack to cool completely.

Lamington Balls

I discovered this recipe in Taste magazine, and thought I should share it with you.

It is a great twist on the original Lamington recipe. I always make so much mess making Lamingtons, this recipe will cut down the cleaning up. Soooooo easy!

A splash of coconut rum twists an Aussie childhood favourite into a grown-up treat.

Makes 20

Prep 40 mins (+ 1 1/2 hours chilling time)

400g pkt jam sponge roll, sliced
60ml (1/4 cup) thickened cream
1 tbs Malibu liqueur
250g good-quality dark chocolate, chopped, melted
120g shredded coconut

1 Line a large baking tray with baking paper. Crumble the jam roll into a bowl. Stir in the cream and Malibu. Roll tablespoonfuls of the mixture into balls. Place on prepared tray. Place in the fridge for 1 hour or until firm.

2 Line a large baking tray with baking paper. Place the coconut in a shallow bowl. Use a fork to dip the balls, 1 at a time, in melted chocolate to coat. Gently tap the fork on the edge of the bowl to drain excess chocolate. Roll in coconut to coat. Transfer to prepared tray. Place in the fridge for 30 minutes to set.

All Natural & Allergy Free - Cake Decorations

Hopper natural food colours, sprinkles and 100s and 1000s are free from artificial colours, flavours and preservatives. They are also gluten free, dairy free, egg free and nut free. The colours are strong and vibrant and are a great alternative to existing colours and sprinkles on the market that contain nasty chemicals and additives.

 

 

 

l00's & 10000's  150gr packs in Pink, Rainbow, Blue, Yellow, Red, Purple & Green.

 

Sprinkles 120gr packs in Chocolate, Orange, Rainbow, Pink & Blue.

 

Hockey Pokey Honeycombe pieces - All Natural, allergy free.

 

These products are used to decorate cakes, cookies and also fairy bread.

 

These products will be available in store and online by the end of this week.