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.