Candied Tomatoes on Basil Leaves

Candied Tomatoes on Basil Leaves

A sophisticated canapé

12 vine-ripened cherry truss tomatoes

125g caster sugar

12 basil leaves

Line a baking tray with baking paper. Remove the tomatoes from the vine, leaving the stalk attached. Place the sugar and 1/4 cup (60ml) water in a heavy-based saucepan and stir over low heat until the sugar dissolves. Increase the heat to medium and cook, without stirring, for 6-8 minutes until the sugar is a golden caramel. Remove from the heat.

Working quickly, hold a tomato by the stalk and carefully dip in the caramel to coat, then place on the tray and set aside for 2-3 minutes to harden. Repeat until all 12 tomatoes are covered in caramel.

To serve, arrange the basil leaves on a platter, then top each basil leaf with 1 candied tomato.

Gluten Free Kisses with Passionfruit filling

Kisses

• 3 eggs
• 1/2 cup (110g) caster sugar
• 3/4 cup (110g) cornflour
• 2 Tbsp pure icing sugar

Passionfruit filling

• 90g dairy-free spread
• 1 1/2 cups (240g) pure icing sugar
• 2 Tbsp passionfruit pulp
• Preheat oven to 180°C/160°C fan-forced
• Line 12-hole round based patty pans with small baking cases
• Beat eggs in a small bowl with an electric mixer, until thick and creamy
• Add sugar, one tablespoon at a time, beating until sugar dissolves between additions
• Gently fold in triple-sifted cornflour
• Drop one level tablespoon of mixture into each pan hole
• Bake cakes for about 10 mins
• Turn cakes immediately onto baking-paper-covered wire rack by tapping upside-down pans firmly on the bench to release the cakes
• Cool
• Make Passionfruit filling
Beat spread in a small bowl with electric mixer until as white as possible
Gradually beat in sifted icing sugar
Stir in passionfruit
• Sandwich cold kisses with passionfruit filling. This basis biscuit recipe allows any manner of filler or topping. My special is fresh cream topped with a strawberry or cherry.

Sugar Veil style Mixture

1/4 cup boiled water
1 Tbs tylose powder
1 Tbs confectioner sugar
2 Tbsp corn starch
1/4 tsp meringue powder/egg white powder
1/2 tsp corn syrup (Karo's preferred)
Pinch of white icing color or one of your choice color
Note: Recipe can be doubled for larger batch

1. Add tylose powder to boiling water and mix until clear. It might take a bit of effort, don't worry).
2. Once clear, mix in the confectioner sugar well.
3. Next, add cornstarch and combine.
4. Mix in the meringue powder/egg white powder
5. Add your corn syrup.
6. Add white icing colour or your chosen colour to the mixture.

*You can keep in the refrigerator for a week.
When you want to use it, let it come to room temperature and give a little mix.
*Be aware it will go mouldy if you don't use it. So don't make a huge batch if you don't plan on using it all within a week.
*You are able to store the lace in a plastic zip lock bag and to restore the elasticity, place a slightly damp cover or paper towel on top. You don't want to do this for too long or you will destroy it.
*The water you use can affect the outcome. Your best chance is using distilled water. Avoid mineral, fluoride, or tap water.

Recipe Originally Posted by DawnEdwards
http://cakecentral.com/t/32371/i-think-i-may-have-cracked-the-sugarveil-recipe-maybe/135 

Poly Dowels

Poly Dowels are easy to use Interior Cake Pillars, from USA.

They are much easier to use than the wooden variety, they cut cleanly to size required using scissors.. Although light they are very strong, they are available in various lengths. We stock 12inch and 16inch length dowels.

These Poly Dowels are also suitable to house wired decorations in cakes, as they protect the inner cake from the exposed wires.

Pecan Caramel Popcorn Crunch

• Pecan Caramel Popcorn Crunch

• Ingredients

  • 2 cups  Pecans, cut in half
  • 8 cups popped popcorn, about 1 cup of kernels
  • 2 cups brown sugar, packed
  • 1/2 cup  butter
  • 1/2 cup light corn syrup
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups marshmallow, optional

  

  Instructions

  1.    Preheat oven to 350 degrees

  2.    Place pecans on cookie sheet and bake for about 8-10 minutes or until toasted and fragrant

  3.    Reduce oven temperature to 250 degrees

  4.    Combine popcorn and pecans in a large bowl and set aside

  5.    In a medium heavy saucepan, combine brown sugar, butter and corn syrup

  6.    Bring to a boil over medium-high heat, stirring until the butter is melted

  7.    Cook mixture until it reaches 250-270 degrees, using a candy thermometer - about 4 minutes, do not stir

  8.    Remove from heat and add vanilla, almond extract, salt and baking soda, stir to combine

  9.    Carefully pour over popcorn mixture, toss well to combine

  10.  Place on greased cookie sheet and bake for about 1 hour stirring occasionally. Mixture should be dry but a little soft to the touch

  11.  Remove from oven, pour back into large bowl and add candy corn if desired

  12.  Store in airtight container up to 2 weeks

"Little Mac" Macarons

The Bun
Colour your Macaron batter with a little brown and yellow food colour to achieve the bun tone, and then top with some sesame seeds before baking.

 

 

Burger filling
The patties were made by cutting out circles from readymade chocolate biscuits (or bake a batch of brownies, if you have time). For the lettuce and cheese slices, colour white fondant with green and yellow food colouring and roll it out thinly. For the cheese cut out a neat square, and for the lettuce cut a rough circle and frill the edges roughly with you fingertips for a realistic effect.

 

Ganache sauce
1/4 cup pure cream and 150g white chocolate combined in a bowl over a pot of simmering water.

 

To assemble Little Mac together layer the lettuce, cheese, patty and macaroon shells with a little ganache in between.

 

The Kids love these, Adults are also fascinated. These are an alternative to the cupcake version.

Orange & Cranberry Cookies

 

Orange & Cranberry Cookies

 Ingredients

• 3/4 cup butter, room temperature
• 1 cup sugar
• 1 egg
• 2 tablespoons fresh orange juice
• 2 teaspoons fresh orange zest, finely chopped
• 2 cups flour, all-purpose
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 cup dried sweetened cranberries

Orange Sugar for coating

• 1/2 cup sugar
• 1 teaspoons fresh orange zest, finely chopped

Instructions

1.     Preheat oven to 350 degrees and line cookie sheet with silicone mat or parchment paper

2.     In a large bowl, cream together the butter, sugar and egg

3.     Add orange juice and zest, blend well

4.     Combine flour, baking soda and baking powder. Gradually add, creaming after each addition

5.     Stir in cranberries

6.     Combine sugar and zest for coating in a small bowl

7.     Scoop cookies with a cookie scoop or tablespoon, roll into ball then roll in orange sugar

8.     Place on cookie sheet

9.     Bake for 11-12 minutes - rotating pan after 6 minutes

10.  Cookies should be firm but still soft in the centre

11.  Let set on pan for 2 minutes then remove to cooling rack

12.  Store in air tight container

 

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