Deanna’s Ice Cream Birthday Party with Harry

Deanna Ice cream birthday party

Do you know it’s International Ice cream month? No? well, you do now…

It just so happens July is also Deanna’s birthday month. What better way to celebrate than having an ice cream party. It doesn’t matter if it’s the middle of winter here in Melbourne, ice cream is always welcome with my family.

Deanna was lucky enough to create her very own flavour to celebrate. Harry’s ice cream asked us to create a flavour that they would make for us in their factory in Brunswick. After many discussions between Deanna and myself, we came up with…

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Cotton Candy ice cream with marshmallow pieces and strawberry swirl. It definitely is a fun flavour with a touch of a princess :)

Along with the Cotton candy ice cream, we were also sent Pavlova and sticky date flavoured ice creams. O.M.G. that sticky date! I had various toppings that our guests were able to add.

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We had our family over to help celebrate and had lots of fun doing it.

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Thanks to Harry’s Ice cream, we were able to have our creation made up in a couple of weeks. It usually takes 6 months of research to develop their perfect flavours before it hits the freezer shelves of Woolworths supermarkets. You can see Harry’s full range here or you can also see my recipe of Leche Flan Ice cream using Harry’s base ice cream recipe here.

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Bon Appetite,

Cherrie

Banana Fudge Layer Cake for Great Food Blogger Bake Off

 

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I think you all must know by now how much I love to bake.  I try to bake at least once a week for my family.  It can be anything from bread to cakes and cupcakes and of course everything in between.

Last month, I invited a group of other food bloggers for a bake off pot luck.  Everyone had to bring a savoury bake and a sweet show topper.  We were all a little nervous and the flurry of tweets and instagrams ( #GFBBO) prior to the gathering showed just that. But just like every other food blogger pot luck, everyone delivered the goods (literally).

For my savoury bake, I baked Paul Hollywood’s bacon and cheddar loaves.  I’ve baked them before and you can find the recipe here.

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I decided to bake a Banana fudge layer cake. I got the recipe from the Great Australian Bake Off cook book but it is also featured in the Great British one.  I just made a tiny change. I added whipped cream in between the layers. I thought it just lightens the whole cake.  This cake is perfect for occasions as it looks spectacular but most importantly, it’s not difficult to make.

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Recipe:

For the sponge:

  • 175g unsalted butter, softened
  • 150g caster sugar
  • 25g brown sugar
  • 3 large eggs at room temperature, beaten
  • 175g self-raising flour
  • 1/2 tsp vanilla paste/extract
  • 3 tsp milk, at room temperature

For the filling and topping:

  • 175g brown sugar
  • 150g unsalted butter
  • 75ml plus 200ml double (or thickened) cream
  • 1/4 tsp sea salt
  • 3 ripe bananas, thinly sliced
  • Preheat oven to 180degC.
  1. In a large bowl or electric mixer beat the butter until creamy.  Gradually beat in the 2 sugars until the mixture turns paler in colour and becomes light and fluffy.
  2. Gradually add eggs, beating well after each addition.  Sift the flour into the bowl and fold into the mixture with a large metal spoon.  Combine the vanilla and milk and fold in.
  3. Evenly divide the mixture into 3 x 20cm prepared tins.  Bake for 15-18 minutes or until light golden brown.
  4. Turn the cakes out onto a wire rack and let cool completely.
  5. Meanwhile, make the fudge mixture by putting the sugar, butter and 75ml of cream in a saucepan over a low heat.  Stir frequently until the butter has melted.  Turn up the heat and simmer for 3 minutes, stirring frequently to prevent the mixture from catching on the base of the pan.  Take the pan off the heat and vigorously stir for 30 seconds.  Add the sea salt flakes.  Leave to cool.
  6. Whip the cream until soft peaks
  7. To assemble, spread one third of the cream on top each cake, then layer the banana slices on top of the cream.  Choose one cake to be the top layer and place the banana slices decoratively on top. Now slowly pour or swirl the caramel fudge over the bananas letting some of the caramel drip over the edges.  Now carefully, place each cake on top of each other, making sure it is straight.

Tip: For even cake layers, weigh the cake batter and divide evenly into thirds.

Our savoury table:

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Our sweet table:

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For pics of what fantastic bakes we had that day look up #GFBBO on twitter and instagram

Bon appetite,

Cherrie

A Cake Decorating Class and an AppliancesOnline.com.au 8th Birthday Competition

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As many readers may know, I love baking and decorating cakes for family and friends.  I’m far from being an expert so any tips and tricks I can get is always welcomed.

I was invited by AppliancesOnline.com.au to attend a cake decorating class at Let Them Eat Cake in South Melbourne.  Owner Christopher Montebello and staff demonstrated their decorating skills and answered all the questions we had.  And trust me, we had plenty.

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Australia’s largest online retailer of appliances is celebrating it’s 8th birthday by launching a national cake decorating competition to find it’s official birthday cake.  The national competition encourages Australians to get creative by baking and decorating an appliance themed cake, to celebrate the birthday.  Entrants will go in the draw to win one of eight sunbeam food processors valued at $399.

To enter, create your cake and upload a picture via Appliances Online Facebook, instagram or twitter. Tag @appliancesAU and use the hashtag #AOLbirthday

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During our class, we were shown how to decorate cake to make it look like a blender. CakeDecoratingClass1

Doesn’t it look real?!

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Christopher also showed us how to write with royal icing.

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Not bad huh?

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Here are some cake decorating tips:

1. Buy fondant pre-made.  It can be difficult to achieve the right consistency when making fondant from scratch.

2. Sketch your concept before you start decorating and keep it simple.  The simplest ideas are often the best.

3. Use fruit or mud cake.  Fondant works best with firm cakes such as fruitcake or mud cake.  Make sure you don’t use sponge cake as it won’t support the weight of the icing.

4. Heat the marzipan.  If you’re using marzipan, take it out of it’s foil package and microwave for about 10 seconds to make it easier to work with.

5. Applying the fondant.  Knead on a clean board that’s been sprinkled with icing sugar.  If adding colour, apply sparingly and knead into the icing.  Roll out with a rolling pin and keep applying sugar throughout the rolling process.  Drape fondant carefully over the cake and then smooth gently with dry hands, starting at the centre of the cake, moving outwards.  Make sure to get rid of any air bubbles. Trim any excess fondant with a sharp knife.

6. Experiment and have fun with leftover marzipan and fondant icing which can be used to create simple figurines and flowers.

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Don’t forget to enter Appliancesonline.com.au’s competition.  Ends December 8th. So get on it now!

Bon Appetite,

Cherrie

Celebration Carrot and Pistachio Cake

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I love baking for my family and friends be it for an occasion or for the joy of baking for them.  This time, it was my mother in law’s birthday.  We went out for dinner but came home for a slice of this delicious carrot and pistachio birthday cake.

It looks simple but elegant.  It’s a celebration cake because it’s luxurious in flavour and texture.  It’s moist and most importantly, damn delicious.  For a family that does not like eating carrots, I had them eating this cake to the very last crumb.

Thanks to Fleishman Hillard PR co, I had a bag of Wonderful Pistachios in the pantry and I was dying to bake with it.  I came across a carrot cake recipe and I thought to add the pistachios to it.  It was a great idea! It gave the cake a little character.  I love eating pistachios on it’s own so you can imagine how difficult it was for me to shell them without scoffing them all down.  LOL

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Recipe:

  • 275g plain flour
  • 2 tsp baking powder
  • 1 tsp bicarb soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 200g soft dark brown sugar
  • 100g caster sugar
  • 4 eggs, beaten
  • 250ml vegetable oil
  • 1 tbs vanilla paste/extract
  • 450g carrots, peeled and grated
  • 400g can crushed pineapple, well drained
  • 125g Wonderful roasted unsalted pistachios, shelled and chopped
  • 1/4 shredded coconut, toasted
  1. Preheat oven to 180degC (160degC fanforced)
  2. Oil and line 2 x 18cm round baking tins
  3. Combine all the dry ingredients into a large bowl and stir well.
  4. In another bowl, add the eggs, oil and vanilla extract together and then add to the dry ingredients.
  5. Using an electric whisk, blend until all ingredients are well combined.
  6. Stir in the carrot, pineapple and chopped pistachios.
  7. Divide evenly between the two baking tins and bake for 35 to 40 minutes or until a skewer inserted in the middle comes our clean.
  8. Remove from the oven and leave to cool before removing from the tin.
  9. When cool, divide the frosting (recipe below) between the two cakes and layer one cake on top of the other.
  10. Sprinkle the top with the toasted coconut.

Frosting:

  • 175g softened cream cheese
  • 50g softened butter
  • 1 tsp vanilla paste/extract
  • 200g icing sugar, sifted
  • 1-2 tbs milk (if needed
  1. Beat the cream cheese, butter and vanilla paste together until smooth, then gradually beat in the icing sugar until the frosting is smooth.
  2. Add a little milk if it needs loosening it a little.

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Bon Appetite,

Cherrie

Lemon Curd Meringue Cake

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I love lemon curd.  It’s so easy to make.  Sometimes, I just whip it up and serve it in a jar on top a biscuit crumb base and topped with whipped cream.  Like my recipe here.  It can be used as a topping on top of cupcakes as well. Lemon curd can be used in many ways but I think the best way, I found, is in this cake.

I found this recipe in a women’s weekly cookbook and it may look hard to make but it’s actually quite simple.  This is definitely a show stopper!  It can be served as a dessert after dinner or as a sweet treat for afternoon tea.

The cake is best eaten after being  chilled overnight but, hey, who can wait that long?  Not my family, that’s for sure!

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Recipe:

  • 4 egg whites (at room temperature)
  • 1 cup ground almonds
  • 1 cup caster sugar
  • 125g white chocolate, coarsely grated.
  • 1 1/4 cups thickened cream
  1. Preheat oven to 160degC and grease a 24cm springform pan and line base with baking paper.
  2. Beat egg whites and 1/4 cup of the sugar in a small bowl until firm peaks form.  Add remaining sugar and beat on high speed for about 5 minutes or until sugar is dissolved.
  3. Fold the chocolate and ground almonds into the meringue mixture.  Spread mixture into the pan and bake for about 40 minutes.  Cool meringue in the pan.
  4. Beat the cream until soft peaks and fold in the lemon curd (recipe below)
  5. Spoon the curd mixture onto the meringue and refrigerate several overs or overnight until firm.

Lemon curd:

  • 250g cold butter, chopped
  • 2 eggs, lightly beaten
  • 2/3 cup lemon juice
  • 1 1/3 cups caster sugar
  • 2 egg yolks
  1. Place the butter in medium saucepan.  strain the egg yolks into the pan.
  2. Add the remaining ingredients and stir over low heat, without boiling for about 10 minutes or until mixture thickly coats the back of a wooden spoon.
  3. Transfer curd to medium heatproof bowl.  Cover, refrigerate until cold.

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I need to make this again very soon!

Bon appetite,

Cherrie

Filipino Fiesta Party with Style

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It was party time!  What better way to celebrate a milestone birthday than to share it with family and friends and plenty of delicious food.  I invited over my food blogger friends and asked them to bring along a Filipino dish of their choice.  Some of them have eaten Filipino food but certainly not one of them have ever cooked or baked it before.

I have held many parties and dinner parties before but I have to say, most of my focus is usually on the food.  This time though, I wanted to have more style and pazzazz at my do.  As this fiesta, the guests were bringing a dish (or two or three) each, I didn’t have to worry whether there will be enough food.  As food bloggers, we tend to over cater.

Thanks to Fleishman Hillard PR company, I was provided with a party kit which included fun retro straws and napkins, deco tea light holders and candles for ambience and a stylish wine bucket to keep the wine and drinks cold.

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candles are a great way to create an ambience

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Use a stylish ice bucket to keep your drinks cold

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Wonderful Pistachios are a wonderful addition to the nibbles

The food my friends brought along were amazing.  I was really impressed at their effort, most especially because they have never cooked Filipino food before.  We also ordered a HUGE lechon.  The meat was so tender and moist and the skin/crackling was so crunchy.  It was amazing.

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The table was laden with wonderful and delicious Filipino food. My friends rock!!

My birthday cake was the highlight of the night.  My very good friends (aka #CakeSquad) Shellie and Thanh, made me a ube, pandan and coconut ombre cake, topped with macarons.  AMAZING!

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If you follow me on istagram and/or twitter, you will know that I share my birthday with my little boy.  We celebrated his birthday with family.

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Thomas with his spider man birthday cake I made for him

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photos taken by my bro @epu3on

Here are a few tips from Style and Fashion Host Melissa Hoyer to keep guests and yourself happy whilst entertaining,.

  1. Parties are all about the people so get the guest list right.  Aim to have groups of people with common interests and that you know will “gel” together well.
  2. Three week rule: I suggest inviting your guests at least 3 weeks in advance.  Hosts should give an email address for their guests to RSVP to, that way, the confirmation is saved and you can go back to it when you finalise the guest list.
  3. Be present and available.  This can be hard when you’re constantly refilling the buffet table and justling trays of food.  More importantly, everyone has come to see you and if they see you stressed then they will become uneasy
  4. To theme or not to theme: Themed parties puts a gimmick in every guest but really gives your guests the opportunity to talk about something to other people at the party.
  5. No one goes hungry on your watch: I’m always thinking about my guests, making sure they are having fun and are relaxed.  Keep an eye out for clinking ice cubes.  Offer to refill drinks, as you carry around platter of delicious nibbles such as cheese, pistachios and gourmet dips.
  6. Provide light nibbles that are easy to serve and source: I’m pretty sure that generally people love going to parties because of the sheer hospitality they recieve.  I’m also sure that hosts put on parties to have fun too.   My typical platter of nibbles includes bowls of flavoured Wonderful Pistachios, brie, Camembert cheddar and Jarlsberg and lots of dip flavours like chili crab, guacamole baba ghanoush and beetroot.
  7. Is it OK to ask people to bring something?- Of course! Most people will want to bring something.  I often tend to ask to bring a bottle of something they like drinking.  As a host, be confident to put the request in the invite subtly.

Thanks to Fleishman Hillard for the party kit and for the Wonderful Pistachios,

Bon Appetite,

Cherrie

Yorkshire Brack – Hubby Bakes!

Yorkshire Brack3 OMG! My Hubby baked!  My Hubby is an eater, not a baker. So you can imagine my surprise when he came up with this.  He did a great job and I was so proud of him :) He saw the recipe for Yorkshire brack on “Ade in Britain”, an English cooking show featuring Ade Edmondson.  You’ve would’ve seen him in shows such as “Young ones” and “Bottom”.  He hosted this cooking show which is one of Hubby’s favourites to watch.  Ade travels around Britain learning about local produce and of course, cooking along the way. Yorkshire Brack is a fruit cake with a tea infusion and is usually eaten for afternoon tea with a nice pot of tea but honestly, it can be eaten anytime you like.

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He decided to make this one day. It’s so easy to make that even a non-baker can make this.  It only has a handful of ingredients and basically everything is thrown into a bowl and mixed together.  The only thing is though, you need to plan ahead as the dried fruit need to soak in tea the night before.  No offense to Hubby, but if he can make this, anyone can. Yorkshire Brack4 I’m not really a fruit cake fan but I have to say, this cake is probably the only one I have enjoyed eating.  It has a treacley, caramely flavour and the sultanas and raisins give it a real sweetness.  You can play with the type of tea you use to give the cake different flavours. Recipe:

  • 150ml of hot tea
  • 454g of mixed dried fruit (sultanas, raisins and currants)
  • 225g self raising flour
  • 175g demerara sugar (can also use raw sugar)
  • 1 egg, beatened
  1. Soak the dried fruit in the hot tea overnight
  2. Next day, Preheat oven to 160degC
  3. Drain the dried fruit into a large bowl and add the rest of the ingredients. Mix well to combine. If mixture is too dry, add another egg and mix.
  4. Spoon the mixture into a prepared loaf tin and bake for approximately for 1 hour or until a skewer comes out clean
  5. Best served warm with butter and a slice of cheese.

Yorkshire Brack5 Bon Appetite, Cherrie