Tuesday, February 11, 2014

Victoria Sponge

The first recipe I made using my kitchenaid stand mixer was this Victoria Sponge.

I followed the kitchenaid recipe for their gluten free sponge, but since gluten is ok for my family to eat I substituted for regular flour and excluded the gum.

My lesson learnt: never step away from the mixer when whipping cream! It was a little over whipped but not yet butter, as the cake had to travel, it did stand up well to a trip in the car.

And here is my baby, I've had her for 2 years now and she it yet to get a name.

I'm thinking something 1950's housewife'ish???

Any suggestions?

I may be linked up at these parties.

Raspberry and white chocolate muffins

My go to recipe for muffins would have to be this one. 

The recipe was given to me by an old college of mine and it has never failed. 

Raspberry and white chocolate muffins


2 cups plain flour
3 teaspoon baking powder
¾ cup caster sugar
1 cup white choc-bits
1 cup buttermilk or milk
2 eggs
1 teaspoon vanilla extract
100g butter, melted, cooled slightly
1 cup frozen raspberries


1. Preheat oven to 180°C. Grease a 12 x ½-cup muffin pan or line with patty cases.

2. Sift flour and baking powder into a large bowl. Stir in sugar and choc-bits.

3. Whisk buttermilk or milk, eggs, vanilla and melted butter in a large jug until well combined. Using a large metal spoon, stir mixture into dry ingredients until just combined. Gently swirl through frozen raspberries (do not over-mix).

4. Spoon mixture into prepared muffin pan. Bake for 25-30 minutes or until cooked when tested with a skewer. Stand in pans for 5 minutes before turning out onto a wire rack to cool. Lightly dust with icing sugar if desired.

I may be linked up at these parties.

Monday, February 10, 2014

Summer holiday is done!

I decided to take January off blogging after December was mighty busy. 

Alongside the usual Christmas fan fair, I made and sold 20 gingerbread houses.

We wrapped up at work the day before my birthday so some much needed celebrating was had to kick off the 'silly season'

We have 3 extended family catch ups over the break to make sure we see most of the family, along with 4 other family birthdays. 

Busy, Busy, Busy.

I went back to work for a week and a bit then took off again for a much needed break. 

A friend and I spent one amazing week in Singapore!

Neither of us had been before, and we spent our days venturing out in the city, shopping, eating, sightseeing and of course some relaxing by the pool. 

I really thought I would have posted a little earlier than this, but of course things went a little awry, when I had a set back with my lower back. So little sitting/standing/walking for me for the last few days. Even tilting up in bed was agony so until now it has been difficult to type anything. 

It's on the mend, and I've been here a few times in the past decade, so as frustrating as it is to be unable to get up and do anything quickly, I know it will get better if I do as I'm told. 
          - let's not mention my goal for this year was to start clinical pilates, yep I'll be looking into classes as soon as my Dr gives the OK. 

Monday, January 6, 2014

Ice cream slice - choose your own flavour

This was my second dessert that I made for Christmas day. 

As our day didn't go quite as planned (my father was under the weather so we all stepped up in our own way to ensure our guests were taken care of) I didn't get a chance to take a photo. So this pic is one my sister posted to Instagram. 

Christmas Day dessert table: Top left to right; Trifle, Pavlova, Gingerbread house, Fruit Salad.
Botttom left to right; Plum pudding, Lemon Bundt cake, Ice cream slice.
We had a 'second' Christmas dinner on New Years Day with even more family so my dad could enjoy all the food when he felt better. And I yet again didn't get a pic once it was sliced. 

But either way it was very yum and even better, very simple to make. 

With just 4 ingredients it's a great way to give everyone something sweet to eat after dinner. 

The recipe comes from nestle and just because I rarely follow a recipe directly. Instead of splitting the ice cream between two trays, I heaped up just one. 

So let's get down to it. 
1 packet of malt o milk biscuits
600mls thickened cream
1 tin condensed milk
4 50g violet crumb bars

Line a brownie tray with parchment paper and place a layer of biscuits on the bottom, cut them up to fill the base. 1 tray will not use the whole packet

In the bowl of a strand mixer whip the cream to stiff peaks then add the condensed milk, whisk until thick. 

Crush the violet crumble bars and fold though 3 of them before spreading the creamy mix across the biscuit base. Level off the top and sprinkle the 4th violet crumble bar over the top. 

Cover and freezer for 4 hours or over night. Cut and serve immediately. 

Close up of ice cream slice (apologies for the poor quality)

Now for the second tray I made it using crunchie and peppermint crisp bars. But you could use just about any candy bar that takes your fancy.

I may be linked up at these parties.

Monday, December 23, 2013

Another Christmas filled with gingerbread.

As my last two orders for gingerbread houses left to be devoured by their owners this Christmas, I would like to take this moment to wish everyone a very Merry Christmas and a safe holiday season. 

I'm ready to take a well earned break, with a couple weeks off work and my holiday baking hobby finished I'm all set for a few sleep ins, catching up on some reading, preparing for my trip in January and making the most of the warm summer to get to the beach. 

Take care everyone!

Monday, December 16, 2013

Lemon bundt cake

I was testing out a recipe to make on Christmas Day. 

And it was a winner!

 I will post a link to the original recipe here but I did alter it just a little as my bundt pan is only 16cm.

The stickers on my bundt pan said it needed half quantities of recipes that are required by standard 22cm pans.
And how do you halve 3 eggs?

I rarely eat eggs unless it's French toast or in baking of course, and I really don't like throwing good food away even if it's something I won't eat. 

So below is my version of the recipe suitable for a 16cm bundt pan. Double it for your 22 cm pans or follow the original recipe I'm sure it tasted great too!

Lemon bundt cake for 16cm pans

11/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Just under 1 cup sugar
100g soft butter
1 egg
1/2 tsp vanilla extract
1 tbs lemon juice
zest of 1 lemon
1/2 cup milk

Lemon Glaze

1 cup icing sugar
1 tbs lemon juice

Bundt cake

  • Preheat the oven to 180'C.
  • In a mixing bowl, whisk together the flour, baking powder, soda, salt and the lemon zest.
  • Generously grease and flour the bundt pan.
  • In a second mixing bowl, beat together the butter and sugar until light and fluffy.
  • Add the egg, beating well.
  • Add the vanilla and lemon juice and beat well again.
  • Mixing on low speed, add the dry ingredients alternating with milk. Increase the speed to medium and beat for 2 minutes.
  • Pour the batter into the bundt pan.
  • Bake for 30-40 minutes, or until the toothpick inserted in the center comes out clean.
  • Cool the cake for a few minutes in the pan. Place your serving plate over the top of the pan and flip it upside down. Tap the pan gently until the cake releases right. Cool cake completely before glazing.
Lemon Glaze 
  • Place icing sugar in a mixing bowl. Add lemon juice and whisk in. You want thick but still pourable - so it flows down the sides of the cake. 
  • Glaze the cooled cake.

I will be taking 2 desserts to Christmas Day. The second I haven't tested out as one of my sisters made it recently for her friends so I know it works and tastes great (she has been asked to make it again for her friends Christmas Eve celebrations). I will post that recipe as soon as I have made it. 

I may be linked up at these parties.

So excited.......
The Wednesday Roundup

Monday, December 2, 2013

10 minute vanilla slice

A friend of mine posted a link to this recipe via Facebook and I just needed to try it. 

Regular vanilla slice (or snot block as it is usually called around here) is just a little to rich for me. If cake shops made them with half the amount of custard I would be so happy but this is a great alternative. 

It's not an actual custard filling - it's a mix of whipped cream and vanilla pudding which makes it that bit lighter in texture. 

It all comes together very fast and just needs to be chilled until serving. It can last 4-5 days easily stored in the fridge and gets better as the days go on as the biscuit layers soften up a little. 

1 packet lattice biscuits
300 mls cream
1 cup of milk
1 packet instant vanilla pudding
2 cups Icing sugar
Flavour for icing- see options below or make up your own!


Lay biscuits shiny side up in the base of a 22-23 cm square pan.

In a mixing bowl whip cream to soft peaks then add milk and instant pudding mix. Whip for a few minutes until thick and fluffy. Spread the vanilla cream filling on to the biscuits and top with a second layer, shiny side up.

Mix icing sugar with
1/2 tin passion fruit pulp
1/2 tsp vanilla extract and water 
to make a thick icing that is still pourable and spread over the biscuits. 
Cover and refrigerate for 2-3 hours

Slice before the icing is completely set to prevent cracking and return to fridge until required. 

I made 2 batches of this vanilla slice within 6 days and none went to waste. 

The second batch I didn't slice until the following day and the icing cracked, resulting in less pleasant looking slices but it still tasted great. 

The icing options are totally up to you. I like the passion fruit but friends were raised with their "snot blocks" being vanilla icing either plain white or tinted pink. 

Mix it up and try any flavour you want.  

Mmm I'm thinking chocolate.....

You may notice the boxes in the container. I didn't have a square cake tray so I used my Tupperware cake container and lined it with baking paper. To keep the edges straight I wedged some boxes from the pantry into the gaps and this worked a treat. 
I did purchase a square tray for the second batch. 

I may be linked up at these parties.