• RUDOPH CHRISTMAS TARTS
•  
• 250g packet Arnott’s Butternut Snap Cookies
• 65g unsalted butter, chopped
• 1/3 cup cream
• 200g milk or dark chocolate, chopped
• 10 vanilla marshmallows, halved horizontally
• 2 tablespoons vanilla ready-made frosting
• 20 jaffas
• 20 mini vanilla marshmallows, halved crossways
• Rich choc fudge writing icing
• 40 mini star pretzels

1.      Preheat oven to 180°C (160°C fan-forced). Place 1 biscuit over each hole of a 12-hole, 1 1/2 tablespoon-capacity round-based tartlet tin. Bake for 2-3 minutes or until soft. Remove from oven. Using a small ladle or a lime, carefully press softened biscuits into tin to mould into a cup shape. Allow to cool. Remove from tin and transfer to serving plate. Repeat with remaining biscuits.

2.      Place butter, cream and chocolate in a saucepan over very low heat. Stir constantly for 7 minutes or until melted and smooth. Pour into a clean, dry bowl and refrigerate for 20 minutes or until cool but not set.

3.      Fill biscuit cases with 1 heaped teaspoon of chocolate mixture. Place in refrigerator for 20-25 minutes, or until set.

4.      Using the picture as a guide, gently press 1 marshmallow half, cut-side down into each tartlet. Attach 1 jaffa to each marshmallow with ready-made frosting to form a nose, then attach 2 mini marshmallow halves above nose, cut-side up, to form eyes. Use a drop of writing icing to form pupils. Cut pretzels in half to form antler shapes. Place 2 pretzel pieces above eyes. Press to secure. Serve.

Notes

·         Variation: After the chocolate tartlets have set, dust each with a little icing sugar mixture. Gently press 3 red mini M&Ms into tartlet to form berries. Gently press 1 spearmint leaf lolly into tartlet to form holly leaf.

 

High Tea or Afternoon Tea

 

The term High Tea originated in England in about 1825. It referred to the meal consumed by workers at 5pm, after a long day of hard labour. Hot and hearty food such as Shepherd’s Pie would be washed down with a pot of tea.

 

The custom of Afternoon Tea originated in England in about 1840 and was enjoyed between 3pm and 5pm, as a way to fill the gap between lunch and dinner, which was normally served about 8pm.

 More recently, the term High Tea has been modified to describe a formal Afternoon Tea, in which food such as scones and finger sandwiches is presented on a three-tiered platter and tea served from a pot into fine china cups.

 This is an extract from last Sunday’s Sun Herald.

NUTELLA MADE FROM SCRATCH

Dark Chocolate:

175gr roasted, skinned hazelnuts

300gr dark chocolate

2 tabls icing sugar

2 tabls oil (flavourless or mild tasting oil)

1 tabls cocoa powder

1 tsp vanilla extract

A pinch of salt.

Have jars ready, this recipe yields 500ml of Nutella.

Place the chocolate in a heatproof bowl over a pan of simmering water (make sure the base of the bowl doesn’t touch the water) and stir until the chocolate is melted and smooth. Alternatively use the microwave oven, make sure to stir each time it is remove from the microwave.

In a food processor add the roasted skinned hazelnuts and grind until it becomes small particles. While the blades are turning, add the sugar, oil cocoa and vanilla, add a pinch of salt. Process until smooth, scraping down the sides as necessary. Then remove the lid and add the melted chocolate and process.

Pour into the prepared jars while it is still warm and liquid. The Nutella firms when cooled, so it is easier to place it in the jars and remove the air bubbles when it is liquid. Gently tap the jars against the counter to remove air bubbles and put on the lids.

White Chocolate:

175gr roasted, skinned hazelnuts

300gr white chocolate

2 tabls oil (flavourless or mild tasting oil)

1 tsp ground ginger (you can also use ground cinnamon or other spices)

A pinch of salt.

Us the same method as above although you will be omitting the sugar and cocoa and adding ground spice of your choice.

This recipe is Courtesy of Not Quiet Nigella.

Fondant Shapes on Wire

 There are a couple of tricks to successfully wire fondant shapes.

1. Choose the correct gauge of wire. This will depend on the size and thickness of the shapes you intend to make. The highest gauge is No.18, the finest is No.33.

2. I do not use the hook technique when making my wired shapes. I insert the wire into the shape, approximately 4mm deep then remove it. Brush the end of the wire to be inserted with sugar glue, this will ensure the wire does not move. Then reintroduce the glued wire end  to the little hole you previously made in the shape.

3. Place the wired shape flat onto a drying surface and leave for 24 hours. Carefully lifting the shape with one hand and the wire with the other hand, and turn it over, leave it for another 24 hours to dry on this side of the shape.

4. Repeat the turning until the shape is complete dry. Make the wired shaped well in advance of the date you need them, the longer the better. Cut wires to desired lengths

5. Finally, either brush with shimmer or spray with colour mist. For a glitzy look sprinkle edible cake sparkles as a finishing touch.

6. Warning: never insert the wires directly into cakes, they should be placed into a plastic flower spike which has been placed into the cake.

Class fees are not refundable

Small Classes: Beginners welcome

 

October 13^th & 20^th     Stage 2 - $160.00

10.00am to 12pm noon

 
Techniques: Frilling; Piping; Cameo design; Owl shapes; Pretty Bird designs.

Stage 2 are very detailed designs.

 Bring: small rolling pin; Spatula; Coupler: No.2 Tip; Decorating Tools; Tweezers and Apron.

 Take  home a box of beautifully decorate cakes for family and friends.

 October 13^th & 20^th  Modelling Hootabelle - $140.00

1.00pm to 3.00pm

Learn the techniques of creating a beautiful replica of Hootabelle. Shapping; Colouring; Detailing plus little friends.

Bring: Small rolling pin, Spatula;  Decorating Tools and Apron.

 Take home a delightful little Hootabelle to beautify any cake.

 

November 10^th & 17^th     Stage 3 - $160.00

10.00am to 12pm noon

Techniques: Open flowers (e.g. Anemone); Piping Cornelli Lace; Ruched flowers

Stage 3  is a creative class learning advanced skills.

Bring: small rolling pin; Spatula; Coupler: No.2 Tip; Decorating Tools; Tweezers and Apron.

November 10^th  Christmas Cookies - $80.00

1.00pm to 3.00pm
 

4 Beautiful Christmas designs

November 17^th  Christmas Cookies - $80.00

1.00pm to 3.00pm

4 Beautiful Christmas designs

 

Rich Christmas Fruit Cake

Rich Christmas Cake

If made now and correctly stored, the cake will have time to mature and develop the wonderful flavours expected of them. Keep the cake in its wrappings with the paper from the tin still in place and store in an airtight container until ready to ice or decorate.
Ingredients
12 oz Raisins
12 oz Sultanas
4 oz mixed Peel
4 oz glace Cherries
2 oz glace Apricots
2 oz glace Pineapple
6 tablespoons Brandy (Whiskey or Rum)
8 oz Butter
8 oz brown Sugar
Grated rind 1 Lemon
5 Eggs
1 tablespoon golden Syrup
2 tablespoons Marmalade
2 1/2 cups Flour
1 teaspoon mixed Spice
1 teaspoon Cinnamon
1/4 teaspoon Salt
4 oz blanched Almonds
Extra Almonds
Extra Brandy

First prepare fruit: Wash raisins and sultanas separately and dry thoroughly. Chop raisins. Put into bowl with finely chopped peel. Cut cherries, apricots and pineapple into small dice, add to fruit in bowl. Sprinkle with brandy (whiskey or rum). Leave for a couple of weeks.

Beat butter and brown sugar with lemon rind until light and creamy. Add golden syrup and marmalade. Beat well. Add eggs one at a time, beating well after each. Add 1 tablespoon flour with last egg. Sift together flour, spices and salt and stir into creamed mixture alternately with fruit and chopped almonds.

Spoon mixture into an 8 inch square or round tin lined with 2 thicknesses each of brown and greased greaseproof paper. Arrange almonds in pattern on top. Bake in a slow oven about 4 hours or until cooked. Remove from oven and immediately sprinkle with about 1 tablespoon extra brandy. Remove cake from tin, leaving paper in place. Wrap in tea towels and leave until cool.

This cake has great keeping qualities, I allow at least 3 months to mature.

 

 

Colour Blending Chart

Notes About Wilton Paste Colors


RED – There are three different reds – Christmas Red, a blue-toned red; Red-Red, an orange toned red; and Red-No Taste, a blue toned red.

Note: It can take as much as 1 oz. of red paste color to one cup of icing to get a deep red.

GREEN -Leaf Green is a brighter green with more yellow than Kelly Green. Both of these greens require very little color, how much color added depends on the tone of the green you desire.

HOT PINK- Rose paste color will obtain hot pink with good results. Rose Petal is a soft, muted rose color. Pink is a traditional pastel with a slight yellow tone.

BLUE- Royal Blue has a red tone. Sky Blue has a yellow tone.

DAFFODIL YELLOW- Daffodil Yellow is an all natural food coloring and does not contain yellow #5. (Many people are allergic to this). Daffodil Yellow currently contains alcohol which all other colors do not have present.
ANTIQUE GOLD: Add just an extremely small touch of Leaf Green to Golden Yellow

AQUA: Sky Blue and Leaf Green

AVOCADO: Use Moss Green colour

BLACK: Our paste colour or Royal Blue, Christmas Red, Orange and Lemon

CHARTREUSE: 9 parts Lemon Yellow, 1 part Leaf Green

CORAL: Creamy peach and a touch of pink or orange and a touch of pink.

FLESH: Add just an extremely small touch of Copper to white icing. Ivory can also be used. Light pink with a small amount of brown.

GREY: Add just a touch of Black to white icing.

HUNTER GREEN: Kelly Green and a touch of Black

JADE: Leaf green, Royal Blue and a touch of Black

LAVENDER: Pink and Violet

MARIGOLD: Lemon Yellow and Orange

MAROON: Burgundy and Red Red

MAUVE: Touch of Burgundy with very little Black.

MISTY GREEN: Leaf Green, Royal Blue and a touch of Black

MOSS GREEN: Our paste colour or Violet and Lemon Yellow

MULBERRY : Mix Rose with a touch of Royal Blue.

NAVY BLUE: Royal Blue and Black

PERIWINKLE: Royal Blue and Violet

PLUM: Use violet with a touch of Christmas red.

RASPBERRY: Pink and Red Red

RUST: Orange, Red Red and Brown

SILVER : We do not advise attempting to simulate silver colour in icing. Instead, add silver leaves or other silver accessories to the cake.

TEAL: Use teal paste colour or Lemon Yellow and Sky Blue

TURQUOISE: Sky Blue and Lemon Yellow

WARM GOLD: Use Golden Yellow with just a touch of brown.

Please let me know if you find this helpful.
Sandra