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Five-hour Roast Lamb with Beans and Olives

Saturday, September 10th, 2016

Five Hour Roast Lamb with Beans and Olives

Wow! This was amazing. A wonderful aroma filled the house as this cooked, the meat fell apart and all the lovely juices soaked into the veggies.

Five Hour Roasted Lamb with Beans and Olives

The original recipe contained dried white beans which were cooked in with the lamb the whole time, although I found the liquid evaporated too quickly and the beans stayed dried and started burning. I think the roasting tray used in the original recipe was a bit smaller than what I used, so I decided to use canned beans the second time I made it, to make sure they weren’t crunchy, and they absorbed all the lovely flavours.

Five-hour roast Lamb with Beans and Olives

Recipe adapted from Taste (first found in Coles mag)
Serves: approx 6-8

1.8kg-2kg Lamb Shoulder (with the bone left in)
2 teaspoons smoked paprika
2-4 garlic cloves, thickly sliced
12 small oregano sprigs
12 small rosemary sprigs
2 cups (500ml) chicken stock
400g can white beans / cannellini beans, drained and rinsed
2-4 large potatoes, peeled and chopped (approx 1.5-2cm cubes)
200g green beans, ends trimmed, and chopped in half
200g cherry tomatoes
1/2 cup (80g) kalamata olives
Oregano leaves, extra, to serve
6-8 wholemeal or wholegrain wraps, to serve
Hummus, yoghurt or tatziki, to serve
(Alternatively serve with roasted or steamed veggies)

Preheat oven to 140C. Place the lamb on a clean work surface (or in the roasting pan you are using). Sprinkle with paprika. Use a small sharp knife to cut twelve 2cm-deep slits in the surface. Push a garlic slice, oregano sprig and rosemary sprig into each cut. Season well.

Five Hour Roasted Lamb with Beans and Olives

Place lamb in a large deep roasting pan, add chicken stock around the lamb. Tightly cover with foil. Roast for 4½ hours or until lamb is very tender. Depending on the size of your roasting pan, you may need to add some water around the 3-4.5 hour mark to make sure the base doesn’t burn, as the veggies will be cooking in the base. (check after 2 hours, if there is no or little liquid left, add a cup or two of water and check in another hour).

Five Hour Roasted Lamb with Beans and Olives

Increase oven to 200C. Uncover, add the potatoes and cannellini beans and roast for 20 mins or until lamb is golden brown (the potatoes should be almost cooked). Arrange the green beans, tomatoes and olives around the lamb. Roast for a further 10 mins or until beans are tender and tomatoes begin to collapse. Set aside for 10 mins to rest. Sprinkle with extra oregano, if desired. Pull apart the lamb using two forks or tongs and serve with veggies, or serve on wraps with your choice of toppings.

Five Hour Roasted Lamb with Beans and Olives

Five Hour Roasted Lamb with Beans and Olives

Five Hour Roasted Lamb with Beans and Olives

Five Hour Roasted Lamb with Beans and Olives

Five Hour Roasted Lamb with Beans and Olives

Iced Vovo Pavlova

Monday, June 15th, 2015

Iced Vovo Pavlova

I saw the January Taste Magazine’s Cover whilst looking over a number of my food-related emails – it was an Iced Vovo Pavlova – it looked amazing! I made sure I bought the magazine as I thought this would be lovely to make for Australia Day celebrations.

I didn’t choose the best day to make meringue though, a hot and steamy 30C+ day in Sydney. So sweating in the kitchen I persevered and managed to get it all done. Luckily I took the photos straight away, as it starting weeping and melting in the heat (as it was a lot taller than I expected, and didn’t fit in the fridge).

Iced Vovo Pavlova

As for taste, I was surprised at how similar to the Iced Vovo biscuit it tasted – due to the combination of coconut, raspberry jam and marshmallow, with lovely cream layers and crunchy pavlova. My only issue, I found it a bit too sweet. I would have liked a cake/sponge/biscuit layer and less meringue, but that’s just me – maybe something to create in the future.

You can find the recipe on Taste if you wish to try it yourself 🙂

Iced Vovo Pavlova

Iced Vovo Pavlova

Iced Vovo Pavlova

Iced Vovo Pavlova

Iced Vovo Pavlova

Iced Vovo Pavlova

Iced Vovo Pavlova

Iced Vovo Pavlova

Iced Vovo Pavlova

Iced Vovo Pavlova

Iced Vovo Pavlova

Balsamic onion, pear and walnut pizza

Friday, June 5th, 2015

Balsamic Onion, Pear and Walnut Pizza

I have recently been going through my dozens (and dozens) of food magazines. Unfortunately i just don’t have the room to keep them all, and even if I did, once they get stored away, I don’t look at them. I’ve torn out hundreds of recipes I’d like to try and (sort of) ordered them into different categories. The plan for a while, was to cook at least 2 new recipes per week, although I found I kept losing some of my favourite recipes. This pizza is one of those new favourites.

Balsamic Onion, Pear and Walnut Pizza

It’s a very easy pizza to make (you can make the caramelised onion in advance, and make the bases if you like – or buy them). It is a wonderful combination of flavours and is lovely and sweet. A great pizza to make for a change to the more common toppings.

Balsamic Onion, Pear and Walnut Pizza

Balsamic onion, pear and walnut pizza

Recipe from delicious magazine, also available on Taste
Serves: 4

2 tbs olive oil
2 red onions, thinly sliced
1/4 cup (60ml) caramelised balsamic vinegar (bought or homemade)
1/4 cup (65g) store-bought pesto
1 Afghan bread or 2 thin based homemade pizzas
2 beurre bosc pears, peeled, cored, sliced, brushed with lemon juice
150g mozzarella, sliced
1/4 cup (25g) walnuts, toasted, chopped
Handful wild rocket leaves

Place a baking tray in the oven and preheat the oven to 220C.

Heat oil in a frypan over medium-low heat. Add the onion and a pinch of salt, then cook, stirring, for 10-20 minutes until softened and caramelised. Add 2 tbs vinegar and cook for a further 1 minute. Set aside.

Spread the pesto over the bread (or pizza base), then scatter with the balsamic onion and top with pear and cheese. Place on the hot baking tray and bake for 10 minutes or until the base is crisp and the cheese is golden. Remove from oven and sprinkle with the walnuts and rocket. Drizzle with the remaining 1 tbs vinegar, then serve

Balsamic Onion, Pear and Walnut Pizza

Balsamic Onion, Pear and Walnut Pizza

Balsamic Onion, Pear and Walnut Pizza

Balsamic Onion, Pear and Walnut Pizza

Balsamic Onion, Pear and Walnut Pizza

Ferrero Rocher Cake

Sunday, January 18th, 2015

Ferrero Rocher Cake

We had an amazing cake tonight to celebrate my sisters birthday. It is called a Ferrero Rocher Cake, and it certainly captured the lovely flavours of one of my favourite chocolates.

Ferrero Rocher Cake

The cake was a lovely hazelnut sponge, light and fluffy and not too rich, with layers of hazelnut chocolate cream/icing and wafers. It was decorated with Ferrero Rochers and wafers (hazelnuts on the outside would have also worked very well, although the heat was affecting the icing and time was running out for us, so we decided against using the hazelnuts).

Ferrero Rocher Cake

We made the cake the day before, and had a bit of a failed attempt on our first batch, as the eggs were not beaten for long enough – causing the mixture to split and not rise. The second attempt, we used the whisk attachment and whisked it for a long time and it worked very well.

Ferrero Rocher Cake

We kept the cake in the fridge after decorating, which helped reduce some of the sweetness. I’m not sure how long you could keep it in the fridge before it affects the crunchiness of the wafers. I would definitely make this again.

Ferrero Rocher Cake

Ferrero Rocher Cake

Recipe from Let the Baking Begin

Cake Layers

7 large eggs, room temperature
½ cups sugar, granulated
2 cups finely ground hazelnuts or hazelnut flour
3 Tbsp all purpose flour
3 Tbsp cocoa powder
3 tsp baking powder

Frosting

300 grams unsalted butter, room temperature
2¼ cups (360g) chopped chocolate or chocolate chips
½ cup (120g) Nutella

Also

1.5 cup (40g approx) wafers, crushed

Decorating

10 Ferrero Rocher Candies
¾ cups hazelnuts, chopped / or ¾ cups wafers, crushed

Instructions
Cake Layers

Preheat oven to 180C. Grease and line 2 x 20cm round pans with baking paper.
Sift flour, cocoa & baking powder. Stir in ground nuts.
Whip eggs on high speed (in a stand mixer with whisk attachment), until frothy. Slowly add the sugar and continue whipping until tripled in volume, about 5 minutes.
Fold dry ingredients into the eggs , in 3 additions.
Divide the batter evenly between 2 x 20cm pans and bake at 180C for approximately 20-30minutes, turning half way, until a toothpick inserted in the center comes out clean.
Once baked, leave in the pan for 5 minutes, then transfer to a cooling rack.

Make the Frosting

Melt chocolate in microwave, on low heat, in short intervals, stirring each between each time. Bring to room temperature.
Whip chocolate, butter & Nutella until thoroughly combined. (I used a stand mixer with beater attachment)

Assembly

Once the cake is cool, split each cake in 2 even layers.
Crush wafers by putting in a ziplock bag, then going over them with a rolling pin or something heavy.
Reserve ¾ cup frosting for decorating.
Place a dab of frosting onto a serving platter.
Put 1 cake layer on top and press to adhere.
Put ¼ of the remaining frosting onto the cake and spread around evenly. Sprinkle with ⅓ of the crushed wafers.
Repeat above 2 steps with the remaining cake layers.

Ferrero Rocher Cake
Ferrero Rocher Cake
Ferrero Rocher Cake

Pipe 8 stars on top of the cake.
Cover the cake sides with reserved frosting.
Press the crushed wafers or chopped hazelnuts onto the sides of the cake.
Place 1 Ferrero Rocher candy on top of each piped star.

Notes
Keep refrigerated if not serving right away. Bring to room temperature before serving.

Pražský koláč (Prague Kolache) – Daring Bakers Challenge September 2014

Saturday, September 27th, 2014

Kolache

The September Daring Bakers’ challenge was brought to us by Lucie from ChezLucie. She challenged us to make a true Czech treat –Kolaches!

The challenge this month looked like lots of fun. (I missed out on last months challenge, but hope to make it up soon). A bready-cake topped with a crunchy cinnamon topping and filled with custard was highly likely to taste great.

Kolache07

All components were quite easy, although I was a little concerned when my cake didn’t rise much in either of the resting periods. It all turned out in the end and was so lovely, after eating our first slice, Nick and I went back for a second slice. This probably wasn’t the best idea, as it was a little rich as the custard wasn’t very cold.

There was a little bit of cake left over the next day, and it was devoured very quickly. The topping stayed surprisingly crunchy and everything was still lovely. I do enjoy trying new dishes, it’s so much fun!

Kolache09

Pražský koláč (Prague Kolache)

Servings: 8 – 10 (original recipe in metric)

for cake:
1¾ cups (420 ml) (9 oz) (250 gm) all-purpose (plain) flour
½ cup (120 ml) (125 gm) mayonnaise (store-bought or home-made), room temperature
2 tablespoons (30 ml) (1 oz) (30 gm) granulated sugar
1 small egg, room temperature
15 gm (½ oz) fresh yeast or 1 packet (2 teaspoons) (7gm) dry active yeast
5 tablespoons (75 ml) milk, warm
½ teaspoon (3 gm) salt
for cream:
2 cups (500 ml) milk, divided
½ cup (120 ml) (3½ oz) (100 gm) granulated sugar plus 1 tablespoon (½ oz) (15 gm)vanilla sugar
½ cup (120 ml) (2-2/3 oz) (75 gm) vanilla pastry cream powder
1 stick (½ cup) (4 oz) (125 gm) butter, room temperature
5 tablespoons (75 ml) double cream, chilled
for streusel topping:
1/3 cup (1¾ oz) (50 gm) plain flour
¼ cup (60 ml) (1¾ oz) (50 gm) butter, chilled and diced
¼ cup (60 ml) (1¾ oz) (50 gm) caster (or granulated) sugar
½ teaspoon (2 gm) ground cinnamon
for finishing:
1 small egg, lightly beaten

In a bowl of your stand mixer, sift flour and make a hole in the middle. Crumb the yeast into the hole, add 1 teaspoon sugar and about 3 teaspoons warm milk. Mix yeast, sugar and milk with fork and lightly sprinkle the surface with flour. Cover the bowl with towel and let rise for 10-15 minutes.

Kolache01

Add rest ingredients (mayonnaise, sugar, milk, egg and salt) and knead with dough hook on low speed for 10 minutes, until you have smooth dough.

Turn the dough onto a lightly floured surface. Cover with towel or clingfilm and let rise for about an hour to double its volume.

Kolache02

Form the dough into a ball and place it onto the baking sheet lined with parchment paper. With your palms and fingers press the dough and shape it to disc about 20–25 cm (8-10 inch) in diameter and 2–3 cm (¾-1 inch)thick. Let rise for 30 minutes.

Meanwhile preheat your oven to moderate 320°F/160°C/gas mark 3 and make streusel topping. In a medium bowl, mix together sugar, flour and cinnamon. Add cold butter and with your fingers, mix all ingredients until crumbly.

Brush the cake with eggwash and sprinkle with generous amount of streusel topping.

Kolache04

Bake for 20 minutes until golden brown. Let cool on a wire rack.

Kolache05

Prepare the cream.
In a small bowl, mix well ½ cup (125ml) milk with the vanilla pastry cream powder. Set aside. In a saucepan, mix the rest of the milk 1½ cup (375ml) with the sugar and vanilla sugar and bring it to boil, stir occasionally. Add the milk-pasty cream powder mixture and boil for 3 – 5 minutes, stirring constantly.
Transfer the mixture into a bowl of your standing mixer fitted with paddle attachment and let cool completely, while stirring constantly on a low speed. Add diced butter and mix together.
Separately whip the double cream until stiff. Mix with vanilla cream.

Kolache03

Cut cooled cake lengthwise and spread the cream onto the bottom part. Cover with upper part. Cut into 8 to 10 pieces.

Kolache08

Chocolate Hazelnut Mousse Layer Cake

Thursday, September 25th, 2014

When it came to my sister’s birthday (last year), she had the exact main and cake decided upon, which made planning very easy.

The main was a beautiful slow cooked beef parpadelle, which I will have to make again and post – it is divine! And the cake was this gorgeous chocolate hazelnut mousse layer cake. The cake tasted amazing and worked beautifully with the mousse.

If you’re afraid the cake might taste too much like coffee, don’t worry it didn’t, and I cut down the coffee for the mousse, as I wanted to enjoy it too 🙂 Everyone else had to suffer with the reduced coffee flavour.

Chocolate Cake with Hazelnut Mousse

Recipes from: Erica’s Sweet Tooth

1-3/4 cups all purpose flour
2 cups sugar
3/4 cups good cocoa powder
2 tsp baking soda
1 tsp baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 tsp pure vanilla extract
1 cup freshly brewed hot coffee

– Preheat the oven to 350 degrees. Prepare you 8″ cake rounds by greasing and flouring them

– Sift the flour, sugar, cocoa, baking soda, baking powder, and salt together into a bowl and mix until well combined

– In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry

– With the mixer still on low, add the coffee and stir just to combine

– Split the batter into the prepared pans

– Bake for 35-40 minutes, or until cake tester comes out clean
– Cool in pans for 30 minutes, then turn onto a cooling rack to cool completely
– Once cooled, use a large serrated knife to evenly split each layer into 2 and level off any domes from baking
– Layer cakes and mousse, sprinkling toasted hazelnuts between each layer for a nice crunch

Chocolate Hazelnut Mousse

3 cups (750ml) whipping cream
1 cup Nutella spread
4 tbsp hot water (not boiling)
4 tsp instant espresso (I used about 1 teaspoon)
Dash of Kahlua

– Dissolve instant espresso in hot water in a medium sized bowl
– Add the Nutella and Kahlua, beating until smooth
– In a mixer, whip the whipping cream until it forms stiff peaks
– Gently fold the nutella mixture into the whipped cream until the color is uniform
– Divide mousse between layers of cake

Eve

Friday, February 14th, 2014

One of my biggest cooking challenges since giving birth, was this cake, but I had desperately wanted to make it for Valentines day (as I knew Nick would probably prefer a different cake for his birthday), so the next best excuse was today (even though we don’t normally celebrate the day).

Eve was made by Kirsten Tibballs from Savour Chocolate and Patessiere School on one of the MasterChef episodes in their “Love” week last year. Having been lucky enough to do a short course at Savour a while ago, and tasting their wonderful creations, I was looking forward to making this cake. I have also noticed Kirsten has a cookbook released recently which looks lovely and one day I would like to get my hands on it.

The cake turned out extremely well, and it was extremely rich (you only need a small slice). I was happy with all three components, although a number of people thought a little less cremeux would be good. It looked quite impressive once put together and I was super happy with the result.

My notes and troubleshooting:

I had trouble with the red colouring for the mushrooms. The powder I used wasn’t turning the chocolate red, more of a brown colour, so then I added some of my Wilton colouring gel, and although it turned it a maroon colour (and not vibrant red initially), it also seized the chocolate, meaning it was hard to pipe – I had to pipe it best I could and then use a spoon or knife to spread it into a shape.

For the stems of the mushrooms, I ended up seizing the chocolate too much, so couldn’t pipe it – it was so solid I ended up just moulding it with my hands (like fondant).

I cut the cake into two, as it was quite large and I thought the decorations wouldn’t look in proportion if the cake was left its original size.

I used less chocolate for many aspects (mushrooms and toppings), as I didn’t want much left over. I also just used what chocolate I had available, e.g. cooking chocolate that didn’t require tempering

For the hazelnut praline paste I halved this recipe from Sweet as Honey. I added a bit of water, but it didn’t really get as liquidy as the photos on that website. Therefore for the crispy almond layer I needed to add more melted chocolate and some hazelnut spread.

Eve Cake

Recipe by Kirsten Tibballs
*You will need a 33cm x 23cm cake pan for this recipe

Pistachio dacquoise
145g egg whites, at room temperature
2g cream of tartar
64g caster sugar
2 drops green food colouring
128g ground pistachios, sifted
100g icing sugar, sifted
24g plain flour, sifted
Good quality raspberry jam, for brushing

Crispy almond layer
70g Callebaut dark chocolate, broken into pieces
180g Hazelnut praline paste, or increase chocolate by 40g and add 1 tablespoon almond oil (I made my own hazelnut praline, but also added 50g more chocolate and 1 tablespoon Nutella)
172g slivered almonds, roasted
30g Callebaut cocoa nibs or almonds (I used the almonds)

Chocolate cremeux
690g thickened cream
156g egg yolks
76g caster sugar
265g Callebaut milk chocolate (33.6% cocoa), broken into pieces
265g Callebaut dark chocolate (60% cocoa), broken into pieces

Chocolate leaves and bark
100g good quality dark chocolate (57.8% cocoa) (I used only about 30-50g)
Assorted fresh leaves, washed and dried with paper towel

Chocolate mushrooms
150g Callebaut W2 white chocolate (28% cocoa) (I used only 50-100g)

Red chocolate heart tops
200g Callebaut velvet white chocolate (I used only 50-100g)
20g red soluble oil based powder

Edible pebbles
30g pistachios, roughly chopped
Edible green metallic (I used gold)

Pistachio dacquoise
1. For the pistachio dacquoise, preheat oven to 170C.
2. Whisk egg whites and cream of tartar in the bowl of an electric mixer to soft peaks, on medium speed.
3. Increase speed to high, then gradually add caster sugar while mixing continuously to allow sugar to dissolve. Add food colouring, whisking to combine.

4. Meanwhile, combine pistachios, icing sugar and flour in a bowl.

5. Gently fold meringue into bowl with pistachio mixture until just combined.

6. Using a palette knife, evenly spread mixture into a 35 x 25cm Flexipat or same-size tray lined with baking paper. Bake in oven for 15-18 minutes, then remove, and set aside to cool completely.

7. Trim dacquoise to 33cm x 23cm rectangle.

Crispy almond layer
1. For the crispy almond layer, grease and line the cake pan with baking paper.

2. Melt chocolate to 36°C in a microwave in 30 second increments. Add remaining ingredients and stir to combine.

3. Evenly press mixture into cake pan. Set aside until just before the almond layer sets, then place dacquoise layer on top.

4. Brush a thin layer of jam over the top of the pistachio dacquoise.

Chocolate cremeux
1. For the chocolate cremeux, bring cream to the boil in a saucepan over medium heat.

2. Meanwhile, whisk egg yolks and sugar in a bowl until well combined. Whisking constantly, slowly add half of the warm cream to bowl with egg yolk mixture until combined.

3. Pour egg yolk mixture into pan with remaining cream, and place over low heat. Using a wooden spoon, stir constantly until mixture reaches 80°C, and coats the back of the wooden spoon.

4. Meanwhile, place chocolate in a medium bowl. Strain cream mixture through a fine sieve over the chocolate, and stir until melted and combined.

5. Pour crémeux over the raspberry jam layer.

6. Refrigerate for 4 hours or until set. You can freeze for up to 1 month in the freezer.

Chocolate leaves and bark
1. For the chocolate leaves and bark, temper dark chocolate as per instructions below.

2. For the bark, brush a thin layer of chocolate onto a piece of baking paper and roll up and set aside.

3. For the leaves, brush a thin layer on each leaf, until you can’t see the leaf. Once the chocolate has set, carefully remove the leaf.

Chocolate mushrooms
1. For the chocolate mushrooms, temper chocolate as per instructions below. Add a few drops of water at a time, stirring until the chocolate thickens to a piping consistency. With a disposable piping bag fitted with a 1cm nozzle, pipe 3 mushroom bases onto a tray lined with baking paper. Set aside until firm.

Red chocolate heart tops
1. For the heart tops, temper chocolate as per instructions below. Sift the red powder into ¾ of the white chocolate and mix until combined. Transfer red chocolate to a piping bag made of baking paper. Pipe red chocolate into heart shapes, using a template as a guide underneath a sheet of baking paper. (see last page) Set the chocolate for 20-30 minutes before removing from the paper.

2. Use the remaining white chocolate to pipe white dots onto the mushroom tops, and to stick the tops and stems together.

Edible pebbles
1. Place pistachios in a bowl and add green metallic, tossing to coat.

To Assemble
1. To assemble, temper the dark chocolate as per instructions below. Brush a thin layer of chocolate onto the surface of the cake to create a rough texture. Brush with gold metallic once set.

2. Garnish with chocolate leaves, bark, chocolate mushrooms, pebbles, raspberries and hazelnuts.

Tempering chocolate
1. Place required chocolate in a plastic bowl (glass retains too much heat).

2. Melt chocolate in a microwave for no more than 30-second increments, stirring in between.

3. Melt chocolate until you have 50% solid chocolate and 50% melted chocolate. Continue stirring without applying any additional heat. It may take a few minutes for all of the solid chocolate to melt. Stir continuously during this time.

4. If the chocolate does not melt completely, apply gentle heat with a hair drier. Do a test by spreading a small amount of chocolate onto a piece of baking paper, in a room at a temperature no higher than 22C. The chocolate should set at room temperature in 5-10 minutes.

a. Dark couverture should set in approximately 5 minutes.

b. Milk couverture should set in approximately 7 minutes.

c. White chocolate should set in approximately 10 minutes.

5. It is necessary to maintain the chocolate in a liquid state by reheating if necessary. Be sure to take a new test every time you reheat.

6. To test if your chocolate is tempered correctly, dip a teaspoon or a square of acetate in the couverture and leave it to set. This should take around 5-10 minutes at room temperature. If the couverture does not set after 10 minutes, it is not tempered correctly. If it sets but there are streaks on the surface, you will need to continue stirring the couverture, then take another test.

My Little Cupcake

Friday, February 14th, 2014

It has been a while between posts, and I have mainly been posting Daring Bakers Challenges for quite some time too. I haven’t stopped cooking, I have been making and eating some very lovely foods, just a little busy to tend to my blog.

I’m not suggesting that this will be the start of me posting heaps of recipes, quite possibly the opposite, although I did want to share my happy news that I have recently had a ‘bun in the oven’ and my little cupcake has recently been born, and we are super super happy!

Best wishes to you all!

Photo courtesy of Lauren Erickson Photography

Pink Dessert Table

Wednesday, May 1st, 2013

For quite a while now I have wanted to make a dessert table, but that much sweet food is too much for even my family, so I had to wait until we had a party at our place.

I was very fortunate to receive some lovely lolly jars as presents for my birthday last year, as I had pointed out how much I adored them. I also received the very pretty pink pom-poms, which required a bit more work than I had anticipated – and required a few nights to make (only because I got a little bored, and they made a bit too much noise to assemble whilst watching TV).

I could also use my beautiful wedding present crystal cake stand, with matching knife and server.

Due to the number of things I wanted on my table, I planned ahead, firstly making two double batches of ice cream, one strawberry and the other pavlova flavoured.

Brownies and Almond Butter biscuits were made the Friday before.

The Carrot Cake was made the day before, and piped on the day with double cream cheese frosting, using some of the piping taught at the recent cake decorating class I attended.

The macarons were also made the day prior and placed in the fridge, as the filling wasn’t setting.

I made the fruit salad in the morning, as I needed to make sure there was something healthy on the table, considering I had filled other containers with marshmallows, musk sticks, jaffas, and any other red, pink or white lolly.

Very happy with how it all turned out, although it seemed I may not have catered enough – I guess I will need to make more for my next one!! 🙂

Gingerbread House Template

Wednesday, December 5th, 2012

You may remember a few years ago I made this gingerbread house for a Daring Bakers Challenge – based on an image I found on the internet. I had to design the house from scratch, and there were quite a few difficulties.

Over the years I have had many requests for the pattern, although it had been pushed away in a drawer, all cut up. I finally got a chance to trace it out nicely and have attached it to this post for you to use. Apologies to all those who have waited and missed out on making it in previous years.

Please note:
1. when printing – Do not scale to fit. (make sure there is no scaling)
2. Check the measurements with a ruler before cutting (the roof and walls seem to get cut off a bit – although as these are straight lines you can draw this in).
3. Make a demo house and check all the sizes match up and that the house and roof all work together – adjust if necessary.
4. Please see my original post for extra info and any troubles I had with the construction.

Click below link for a copy of the template in pdf.
LRfDGingerbreadHouse
(please note: the above link does not show some of the right hand measurement on the front of the house (which can be seen in the images below) – as it had to be cut off to allow printing margins)


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