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