On to the plate

Experimenting with flavours, colours and style of food served at our place


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Breast Cancer Awareness – 2014

In order to make up for the silence of the last couple of weekends I’ve got not one cake, not two, but three cakes. Am I off the hook?

And since you’ve had to wait for so long, I wont waste any more time, here they are.

Pink ribbon stencil. A trial of a new mud cake recipe

Pink ribbon stencil. A trial of a new mud cake recipe

Hope and butterflies. A cake for a special lady.

Hope and butterflies. A cake for a special lady.

A splash of colour using rose spirit and petal dusts

A splash of colour using rose spirit and petal dusts

I made a 6″ American Mud Cake, thanks to Summer’s recipe which you’ll find on her blog, Cake Paper Party. I also made a 8″ American Mud Cake (cakes 1 & 3 pictured). The middle cake is another of Summer’s recipe, one I’ve baked before, her Sour Cream Vanilla Bean cake.

I actually made a 6″ and 5″ cake from the one recipe, the 5″ cake is already filled and ganached and sitting in the freezer waiting for an occasion to be used. And it turns out the new mud cake recipe is a hit. It’s a little less heavy/dense and a little more cake-like for a mud cake, but it works beautifully still with ganache and fondant.

Both 6″ cakes had been filled and ganached and put in the freezer (cakes 1 & 2) and the 8″ had been frozen too, but was frozen as separate layers. The two 6″ cakes were taken from the freezer Thursday morning and I covered the 2nd cake in fondant that night. Cake no. 1 was covered the following morning (I couldn’t sleep). All were easy to cover in many ways. I’d given up on my The Mat and instead rolled the fondant directly on the bench. It rolled so quickly it was great. And I even rolled the fondant around the rolling pin. Previously I’d been concerned that I might leave impressions on the fondant from where it was rolling on itself. So while it rolled nicely, and wrapped around the rolling pin without any nasty marks, I did end up with a little bit of elephant skin going on.

My acetate smoothers had finally arrived from the UK. I didn’t think I’d end up using them as the ones I’d fashioned from a chopping board had done a good job on a previous cake, but the smoothers from the UK really did a lovely job of smoothing out most of the elephant skin. The acetate is thinner than the chopping board I hacked up which probably makes the difference. Anyway I managed nice sharp edges on all 3 cakes without having to work too hard for it. I’m so pleased that it’s all working out now, including having finally managed to get the ganache on just (about) perfectly. I had been having problems keeping the bottom of my scraper straight up and down, it was firmly on the board but it trailed at the bottom and it was causing me to have the bottom (which is the top – I ganache upside down) to taper in. So this last cake (no. 3) I used the acrylic rounds on both the bottom and the top and instead of spending 20 minutes trying to keep things even, I reckon I took about 5 minutes to ganache the cake. It was so easy, so simple, so quick. And it looked a lot better, like it was seemless. Other cakes have been fine, but a bit patchy in application where this looked like I started at one point and managed to get around the complete cake in one sweep.

The Friday night I covered the 3rd cake, it was looking really good. And of course it would, it was the only cake that would be completely covered in more fondant and didn’t have to look perfect underneath (Murphy’s Law). I also had two 10.5″ squares of acrylic which I had lightly covered in Crisco and then covered in white fondant. I covered these with a large zip loc bag. The bags were also 10.5″ so I couldn’t slip the acrylic inside and had to settle with placing the bags over the top to prevent the fondant from drying too much. As it turned out the edges had dried out a bit too much so I didn’t use those bits. But considering the fondant had been out for over 12 hours it worked nicely. I just cut the fondant into strips and then used a little palate knife to slip between the acrylic and fondant to manoeuvre the strip and then place against the cake. First I also applied a thin layer of Crisco onto the side of the cake so the fondant strips would adhere nicely. The design idea came from a post on The Cake Blog, a beautiful cake by AK Cake Design. Although I loved the process, the colours are brighter than I hoped they would be. Next time I’ll know better.

As for the Breast Cancer heart cake, that idea came from a cake Erin O’Brien had made. And then the 1st cake, my practice cake, I used the same colours as used in cake 3, but just what was left, and then “watered down” more with more rose spirit. It didn’t quite work as nicely as I wanted, it was a bit patchy, but again I’ve learnt a few things for next time. The plaque was made Friday night too. I rolled some fondant and the placed my Pink Ribbon stencil (for cookies) over the fondant, adhered a little by Crisco (without it the stencil slipped about and moved) and then I rolled it a bit more which let the fondant push a little through the stencil. While the stencil was still on the fondant I used a brush which had a light coating of petal dust and dusted over the pink ribbons. I removed the stencil and used the plaque cutter to cut out a section of what I’d stencilled. Lastly I placed the plaque onto a piece of waxed paper and then put that against a dummy cake so that it would dry with the right curve to fit nicely on the cake later.

Making the butterflies and the “hope” word was probably the hardest. Using tappits and patchwork cutters require quite a bit of patience, even using some new techniques I’d learnt (placing gladwrap over the letters, rolling gumpaste over). Needless to say there were a few busted butterflies and several of the same letters in case I wasn’t able to get the letters to come away cleanly from the rolled gumpaste.

All in all I was pleased with how the cakes came out. The last thing to do was to finish up the weekend by making a few cookies.

Dots Multi coloured roses Single rose


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A tale of two cakes

Cake Paper Party recipes

Cake Paper Party recipes

The heading of this post is a little melodramatic. Although I did bake two cakes today (Saturday). When I began to follow Summer Stone’s blog, Cake Paper Party, the first post I read was her post on American Mud Cake. The thing is I’d already read it somewhere else and hadn’t realise it was Summer’s recipe. Although I’ve found a Chocolate Mud Cake that works well (Planet Cake) I was intrigued by the American version. Since I didn’t have anything planned for this weekend I decided I’d bake the Mud Cake. I’ll pop it into the freezer and use it later in the month. The other cake I wanted to try was the Sour Cream Vanilla Bean Cake. It’s more or less a from scratch WASC cake. Even though I’ve got a couple of box mixes, and bought the White Chocolate pudding mix while in Canada, I’m still drawn to a from scratch cake. My problem was that Mr Fussy let me know on Friday night, after packing away the groceries, that there was no room in the freezer. He didn’t know what my plans were for the weekend, but the lack of freezer space was going to ruin my plans somewhat since I would have no room in my freezer after the mud cakes went in. The only option was to make the cake and then send him off to work with it on Monday.  I’m working at a client site otherwise I’d take it to work. With two birthdays from work colleagues this weekend it would have been warmly welcomed. Actually a cake at any time would be warmly welcomed.

A rouge block of chocolate has slipped into my "ganache" stash.

A rouge block of chocolate has slipped into my “ganache” stash.

The first cake I started was the Mud Cake. I’d pulled the butter and sour cream out for the Sour Cream Vanilla Bean Cake (SCVBC – just because it’s a lot to write!) before heading out the door for a run, but when I arrived back, had breakfast and showered ready to make a start, I realised I needed more eggs than I had at room temperature, I had enough for the Mud Cake, but not for the SCVBC. So decision made. While I wanted to taste test the Mud Cake, and check the texture, I decided I’d just have to forgo that. As I write I realise that was a bad decision, I really do need to know how that cake baked and tasted. I guess I’ll have to make another!

A little something I collected in Bologna

A little something I collected in Bologna

Can I just say I’m so very very pleased with the Magic Line pans I bought. I watch in wonder as the cakes bake so evenly, and near flat. While I can’t say whether it’s the ML pans or the fact the pans are just 2″ that makes the difference, I know that 2″ pans bake so well and I can’t imagine going back to 3″ high pans, unless of course I want to make a Mud Cake that isn’t expected to be layered.

Flat! I have flat cakes right out of the oven.

Flat! I have flat cakes right out of the oven.

I ran the knife around the edge of the pans carefully so as not to gouge out the side of the cake as I’d done with Mum’s White Mocha birthday cake, another of Summer’s recipes. I tipped the cakes out and then righted them up the other way. I was thrilled with how straight the sides were, and while the cakes look a bit wrinkly on the top (there’s sort of an optical illusion going on in this photo), they have remained flat and not sunk. And they’re 1.5″ tall. That’ll make for a taller cake than I’d usually decorate, it’ll come to 4.5″ tall with frosting to be added. But still, I’d rather than them taller and torted them than worry the cake height wasn’t going to be a bit on the short side.

Hmm, hard to explain what's going on here. I didn't poke my finger in it. I really did bake like this.

Hmm, hard to explain what’s going on here. I didn’t poke my finger in it. It really did bake like this. Ok, so this is not perfectly flat, but it’s the closest I’ve ever had and for that I’m grateful.

We can give the Mud Cake a tick. There’s nothing in making that recipe that worries me and I’m very pleased with how the cakes turned out. Of course I have no idea the taste which is important, and why I’m likely to be making this recipe again in the near future. After lunch I got stuck into the SCVBC. While I outside putting the mud cakes in the freezer I grabbed the other 1/2 recipe I had for the sugar syrup that is used to make the buttercream. I poured that from the zip loc bag to a bowl and then put it in the microwave for 20 seconds. It didn’t really warm at all, but it took the edge off the chill. The butter was at room temperature.

Love me some vanilla beans.

Love me some vanilla beans.

Onto cake number 2. All my ingredients were at room temperature but I still zapped the butter for 20 seconds at two 10 second intervals. The method of making the SCVBC is the reversing method, so there’s no creaming of butter and sugar where you can smoosh the butter well and truly before adding the remaining ingredients. It’s important the butter is quite soft so that it will incorporate without needing the living heck beaten out of it. The extra beating that might be required I suppose could over work the protein in the flour and alter the texture of the cake. At least I’ve heard you can do such things.

Beautiful cake batter.

Beautiful cake batter.

It’s a pretty easy cake to make, in fact I like not having to cream butter and sugar. Once it was ready to go I weighed the batter and then did my sums. While the recipe uses three 9″ cake pans, I wanted to have some of the cake to try but not all of it. I figured out I could use 7″ cake pans (using .77 of the full cake batter) and the remainder would be split across two 4″ cake pans.

Even just nudging above the top of the 2" pan these baby 4" cakes still rose and baked flat. I'm so excited!

Even just nudging above the top of the 2″ pan these baby 4″ cakes still rose and baked flat. I’m so excited!

As it turned out, the batter in the two 4″ cake pans was a little more than 1″ before baking. I had expected the smaller cakes to bake quicker but it turned out that the 7″ and two 4″ cakes took 35 minutes. The other two 7″ cakes took 30 minutes. Go figure. I think the oven temperature had dropped just a bit, clearly enough to make a difference. It wasn’t until I tipped the 7″ cake out onto the cooling rack that I realised I’d not run the knife around the edge. I shook my shoulders and threw caution into the wind and repeated the same with the 4″ cakes. They all just slid nicely out of the pans.

I probably didn't need to add some electric pink to the frosting. Oh well.

I probably didn’t need to add some electric pink to the frosting. Oh well.

The three 7″ cakes are in the fridge and will be filled and covered tomorrow. Not sure how I’ll cover them, but Mr Fussy has requested the Passionfruit flavour for them, and the smaller cake to be strawberry. I’d ordered Nutrafresh freeze dried powder during the week and was eager to try it. I bought Raspberry, Blueberry, Strawberry and Passionfruit. I whipped up the 1/2 portion of Swiss Butter Cream. It takes my KitchenAid a lot longer to emulsify the butter and sugar syrup than Summer describes, but eventually we got there. Again I had my face pressed close watching for that magical moment when everything starts to get all cohesive and I knew it was going to work. I’ll use the same method tomorrow for the passionfruit frosting. Update, well it’s hardly an update when you’re reading this all at once. It’s Sunday and I’ve finished the 7″ cake.  I made the frosting and it took a very long time of nothing much happening. I knew that it wasn’t ruined, I just needed to add a bit more butter. I could see the texture changing very slowly and found that slowing the mixer rather than increasing the speed worked better.  I reckon it took about 15 minutes before I added more butter, and then after that had been worked in I set the timer for 4 minutes. If it hadn’t worked after 4 minutes I was going to add more butter. As if by magic, right on the dot of 4 minutes the buttercream came together. Phew. I did have to add more passionfruit flavouring, so all up 2 tablespoons.

Great texture. These cakes have baked so nicely.

Great texture. These cakes have baked so nicely.

I didn’t need the full batch of buttercream. I knew I wouldn’t. I coloured some of it, but when I was finished and took the cake outside to the fading daylight I could see the buttercream was still too green for what I thought it was inside. I’ve got left over buttercream now in the freezer waiting for another round of cake baking/testing.

Love how the lighting makes this cake look all shiny.

Love how the lighting makes this cake look all shiny.

As for the design of the cake destined for Mr Fussy’s workplace, I had been puddling about with a piece of fondant I’d left out to dry over so I could basically finger paint. Well I wanted a watercolour effect but I have to admit to touching it with my fingers and pushing some of the colour around. I wanted to see how easy this “look” was as I have plans to use it for my Pink Ribbon cake. I first saw this design by Allison Kelleher from  AK Cake Design on The Cake Blog. Anyway adding this to the cake was a bit of a last minute idea. I’d previously cut the fondant strips out and had them measured at 4″ tall.

A small portion of the fondant I painted with edible dusts and rose spirit (not Vodka this time).

A small portion of the fondant I painted with edible dusts and rose spirit (not Vodka this time).

The 7″ cakes I had trimmed to 3cm in height and added minimal frosting between the layers. I really thought the cakes would have been higher than 4″ finished. Sadly I didn’t check before I started to place the fondant panels around the cake. Oh well. It was just some practice and rather than tossing the “art” out I managed to find a way to use it even though it hadn’t been my plan initially.

A little sandwich after dinner. Still a very light but moist cake after a day hanging out in the fridge.

A little sandwich after dinner. Still a very light but moist cake after a day hanging out in the fridge.

As for waste not want not. The left over cake that was torted I sandwiched together and that become pudding. I was pretty pleased with the texture of the cake given it had been in the fridge for a day. Hopefully it’s still just as good tomorrow but I wont know, and Mr Fussy is likely to try palming the cake off without having to have another slice himself. I suspect 3 days in a row might be pushing it. As for me, well I joined the gym today. Last day of sweet treats for me. I’ve got 2kg to lose in 2 months and it’s time to knuckle down and reduce the amount of cake and increase the amount of exercise!

Dessert.

Dessert.


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Mum’s birthday afternoon

Mum's birthday cake.

Mum’s birthday cake.

Mum’s birthday was mid-week and today we had a family get together afternoon tea.

I had made the cake a few weeks ago, having to stop in at Natalie’s to get some fresh ground coffee which I don’t have, or would need for later. I drink water and tea and coffee have no appeal. I know, weird right?

White Mocha Cake. Recipe by Cake Paper Party.

White Mocha Cake. Recipe by Cake Paper Party.

I made Summer’s White Mocha Cake. You can find the recipe here. The cake was pretty simple to make, and I used my new cake pans and was pretty happy with how the cakes baked. They were lovely and even, but they did sink during the last 3-4 minutes. But Summer said they would. My MIL saw the cakes and thought I’d goofed the recipe. Ok, so I know I’ve had my share of failures, but not this time.  The cakes rose to the top of the cake pans, settled back down and were roughly 1 1/4″ in height. I did however gouge one of the cakes as I ran the knife around the edge of the cake tin. I thought it might give me grief when it came time to trimming the cakes and layering them for ganaching, but thankfully it didn’t happen. I had visions of having to become a bit of a brick layer and use ganche as mortar and try and piece the bit that I’d gouged back onto the rest of the cake. With the cakes having been in the fridge (from the freezer) they were still firm enough and preparing the cake layers for ganaching went smoothly.

Reserructing the Coffee Caramel buttercream.

Reserructing the Coffee Caramel buttercream.

Now the coffee caramel buttercream on the other than, well that didn’t quite got so well. I had made the syrup the previous weekend (to when I made the syrup) and had it in the freezer. I split the batch because I knew I only needed to fill the layers and not cover the cake. Then last weekend I started out making the syrup. The instructions were not to let the sugar burn. It was taking an age to reach the right temperature and so I stepped away, not for long, but long enough. The house smelt terrible, the smell of burnt sugar filling the air.

Anyway, after making a second batch of syrup (it still never reached the right temperature before it started to show signs of the colour changing) I proceeded on with the buttercream. This is where I didn’t follow the recipe, having assumed the amount of coffee syrup I’d made was all required for the buttercream. Umm, no. I wondered why the buttercream didn’t have that gloriously smooth silky texture of Summer’s cake. It turns out you don’t need all of the syrup (although I don’t know the weight of the syrup). A few days later I whipped up some more butter and slowly started to add my watery buttercream into it. It all came together nicely and it now looked similar (the colour was darker) to Summer’s recipe.

The cake was ganached on Wednesday (I wanted to leave myself a day up my sleeve in case things went wrong and I had to start something over again) and for the most part it went smoothly. Although I am going to have to tweak my method of ganaching (upside down method) because the next morning when I turned the cake up the right way, the cake settled and there was a little dip in the middle. I think I’m going to have to use the two acrylic disc method, or at least I’ll give that a go next cake.

The finished cake. Compare how sharp the edge is of the bottom cake compared to the top (dummy cake without the homemade smoothers).

The finished cake. Compare how sharp the edge is of the bottom cake compared to the top (dummy cake without the homemade smoothers).

Since last Sunday I’ve also been making gumpaste roses. I wasn’t happy with any of the ones I made. Now I know just because I don’t like them doesn’t mean to say that no one will like them, but I just wasn’t that thrilled about using them on the cake.  I started looking at Stevi Auble’s Wafer Paper flowers Craftsy class. I thought I could give them a go and see if anything there came out looking better than the gumpaste roses. Last night I made two ribbon roses and a large open rose (all stylised) and I decided that I liked them better. Not that I knew how many I would use, or where I would place them.

I’d also covered a dummy cake. Partly to use as a practice for another project I’ve got coming up. I’d covered it in pearl white Sugarflair lustre last Sunday and was pretty happy with how it worked out. And I used some wafer paper that I’d cut with craft punches, an edge that I thought complimented the stencil I was using.

I was a bit up in the air about whether to use a “riser”. I was quite keen to see how it looked. I’d ordered a bunch of different sized 2″ cake dummys from DeeSee Creations in Hamilton. They arrived and looked good, I just had to figure how to cut them down since 2″ was too high, but that’s the size they come in. I had tried my craft knife but it really didn’t penetrate the stryofoam and my cake knifes weren’t “cutting it” (pun intended). It was another little detail that was playing on my mind. The design would all hinge on whether I could cut the styrofoam or not. Saturday I got a spare hacksaw blade and thankfully it worked quite nicely. I had expected that had I been able to cut them I’d end up with the discs being wonky and in need of some fine sandpaper, which I’d bought last week in anticipation of needing to sand into a smooth surface. But I was pretty good at lining everything up and they behaved nicely. I used my press ‘n seal for the first time (such a good moment, I’m such a cake geek). I laid the dummy on it and cut around the edge and it all worked perfectly, then I turned the other side and found that the press ‘n seal could be bought up the side as well and it all smoothed quite nicely. The “riser” was now fully covered with press ‘n seal. I used the new glue thingee Mum had bought me a while ago to run around the edge of the riser and then it was a simple matter of covering the sides with 25mm ribbon. Lastly a bit of painters tape held the dummy cake onto the riser. A bit of royal icing was used as the glue to hold the wafer paper edging to the dummy. Yep, I was pretty pleased at how that all turned out. The only thing is the lustre does come off so I had to be careful how to handle the “cake”.

Chopping up a chopping mat to make my own fondant smoothers.

Chopping up a chopping mat to make my own fondant smoothers.

I was in Alexandra on Friday and was debating whether to cover the cake in fondant that night, or wait until Saturday morning. The reason? Thursday night I found the ganache had softened a little to the touch and with the house being warm I figured it was just enough to soften the ganache, it had been perfect first thing in the morning. I didn’t know whether covering the cake in fondant and then rubbing the fondant to smooth it out would be more than the ganache could withstand if it were just a little soft. When I got home I checked and although the fire was going, the ganache seemed to have firmed a bit but not quite as firm as it had been on the Thursday morning. Ahh well. I decided to give it a go anyway because if I didn’t work I could somehow find time on Saturday to start all over again (although this would not have been an ideal outcome!).

During the previous weekend when I had covered the 6″ and 10″ dummy cakes I had found it really hard going and it seemed to take an age to get the fondant to spread out enough. My arms were so sore the following day. I re-read the instructions that came with “The Mat” and decided to follow those instructions ;-) Well I think I just needed a reminder about putting more pressure on the outside edge of the rolling pin and focusing on that part to help roll out the fondant. Needless to say it went a lot quicker but it was still a good workout. I was really hot after doing that, and knowing the ganache was not quite as firm as I’d have liked, I ran my hands under cold water for a while to cool them off.

Friday morning I had taken one of my thin plastic chopping boards that I use to roll out fondant for smaller things I’m working on and I placed my 8″ acrylic round on it and used my craft knife to cut a circle. Then I took my new clear acrylic scraper (for ganaching) and did the same thing. I was trying to get something that would act like acetate to use when smoothing the fondant on a cake. It is also supposed to make it easier to get sharper edges in the fondant. Can you believe I was doing this all before zipping out the door to catch a flight to Queenstown (which was 6:40am – yawn). I am anything but conventional. So feeling pretty happy that I had the right sizes and shapes for using as smoothers I was keen to see how they behaved by comparison to my Wilton fondant smoothers. This was another reason I was keen to get the cake covered Friday night.

I’d coloured the fondant the previous weekend having taken a bit of the fondant (ivory) and intensely coloured that, then added a bit of that to the rest of the ivory until I had the colour I was after. I was very happy with the colour, but I did have to test some of it with the stencil to ensure that the colour was deep enough that you could still see the stencil design.

With the fondant all rolled out I checked it for the usual dimples and imperfections that had shown up in past cakes. It looked pretty good so I was ready to hold my breath and cover the cake. I don’t know if this part ever gets any easier. I suppose it does, but the number of cakes I make that are covered in fondant are few and far between and the gaps between means I always worry that it will tear or I’ll have elephant skin or any number of other disasters will choose this time to upset the apple cart. No it wasn’t perfect. I had a small patch that had stretched a bit too much as I had covered the cake and I could see some of the ganche colour coming through. I wasn’t going to panic. I was hoping that by the time I stencilled the cake it would be hard to spot that bit. No point getting upset. I’m not a professional and I’m slowly learning to cut myself some slack. Every cake I make I learn new things so even if everything went haywire I’d still have found the experience valuable.

9 Texan sized muffins this was meant to make. 17 savoury "normal sized" muffin later, plus 12 chocolate. Who's complaining?

9 Texan sized muffins this was meant to make. 17 savoury “normal sized” muffin later, plus 12 chocolate. Who’s complaining?

I pricked a few air bubbles that refused to slip out from underneath the top of the cake so proceeded to start smoothing the sides, spreading the fondant down the sides of the cake. So far so good, even though it wasn’t perfect. Now the time to try out those homemade smoothers. First it was about getting sharper edges along the top of the cake. I have to say they worked better than I expected and I’m sure if I spent a little more time it would be even better, but it was the best I’d done to date so I wasn’t complaining. Next it was to assess the sides of the cake and focus on a bit where I’d bumped it and made a divot in the fondant. At first it wasn’t smoothing out, but then I changed to a circular movement with the rectangle smoother and that did the trick in no time at all. Although it wasn’t perfect I wasn’t beating myself up. I knew that the stencil would detract from the bits that could have done with some more time but I wasn’t sure if the fondant was already starting to dry out and I might actually gouge a bit that I couldn’t fix again because the fondant wasn’t quite as supple. Lastly I took a skewer and inserted it into the centre of the cake. It was now time to cross my fingers there wouldn’t be any ugly bulge to deal with in the morning when I got up.

So much for the delicate savoury item I was looking for to go with the rest of the afternoon tea.

So much for the delicate savoury item I was looking for to go with the rest of the afternoon tea.

As if that wasn’t enough, I spent the rest of the night covering the cookies I’d made the previous weekend (and had in the freezer) with royal icing. I was in two minds whether to then spray them with a subtle pearl gold over a stencil or not, but if I was going to then I wanted the cookies dry and ready the next day.

Then comes the next day where I get up and eye the cake to check for bulges. None! I ran my hands carefully around the cake and was really surprised how smooth it was. The homemade smoothers do a much better job than the Wilton fondant smoothers. I think it’s because there’s more contact on the cake, especially a round cake, from the homemade smoothers.  So that’s a winner. Although I’d already ordered some acetate smoothers from Etsy, I’m quite happy with the homemade ones I’ve got. The other bonus is that I didn’t have to use one bit of cornflour to stop the smoothers from getting stuck. Those thin chopping mats have just enough texture to them that they don’t grab and stick to the fondant.

Close up of the stencilling.

Close up of the stencilling.

I can tell you I was very nervous about using the stencil. I had watched some of the Craftsy class I was enrolled for on Stencilling. And I thought I had it sorted. I used the concept shown of how to wrap the stencil around the cake (that is a brand new knee high that I’m using), and I cut into my expensive stencil to make a slot for the knee high to feed into to secure the stencil around the cake. I wasn’t sure if my royal icing was quite the right consistency, if anything a bit on the soft side, so I stencilled a cookie first. It looked just fine to me. I’ve seen some stencilling where the royal icing was too stiff and it sort of looks like it’s pulled away in jagged bits around the edge of whatever the design is. I wanted my icing to be stiff enough to get the right shape left behind, but for the icing sit nicely and smooth out.

The consistency of the royal icing was just right for the cookie.

The consistency of the royal icing was just right for the cookie.

Let me say stencilling a cookie is considerably easier. Look at what happened to the bottom section of the cake. It’s all smooshed and has lost definition by comparison to the top half of the cake. Again there was no point getting upset. It wasn’t what I wanted but it was what it was. It’s not something you can just wipe away and start again. Because the bottom row of the design was thicker I had to wait longer for it to set enough before continuing on with a repeat of the pattern. It was about 2.5 times of the patter.

If I did this again (and I should really, I love the stencil design), I’d add another .5cm strip of stiff board (something that would bend) to the bottom of the stencil to lift the design up. I really should have had a full pattern at the top and not worried about where it finished at the bottom, especially since I was adding a ribbon to the bottom. Unfortunately the second section of the cake didn’t got any better than the first and the bottom was still thick. Not only that, the pattern didn’t quite line up and being the novice I am, I put royal icing over the last section of the pattern that was used to line up the stencil. I should have taped that off to avoid re-applying royal icing. As I say, I learn something (many things) each time I work on a cake. The last section I thought I was wising up and made more slots in the stencil at the bottom to try and get the stencil to sit flush against the bottom of the cake. That’s what it appeared was my problem. The stencil wasn’t flat against the cake, therefore the royal icing was being pushed through the stencil and each swipe over it to remove some of the excess was pushing more of it into the gap. This time I did line up the pattern better and I didn’t re-apply the royal icing over that section, and I had also used more painters tape to ensure I didn’t go back over the other side of the patter to re-apply where I’d actually started. I was already learning :)  However the icing still smooshed through at the bottom and didn’t appear to be any better for having secured the stencil toward the bottom. That leaves me to believe my royal icing needed to be a little stiffer. I’ll do better next time.

The cakeboard all dressed up. Frill press with brush embroidery.

The cakeboard all dressed up. Frill press with brush embroidery.

The dummy cake was ready, the actual cake was ready, now onto the cakeboard. And here I also learnt something. How boring would this be if I were perfect – haha!  I covered the board in fondant and used my homemade circle smoother which worked nicely to smooth out the fondant. I sort of lifted one side of it and kept it lifted while I went round in circular motions with the other bit. I held the one side up to make sure I didn’t gouge the fondant. Smoothing on a flat surface makes it a little easier to accidentally dig into the fondant. I used my new frilled edge pattern, bought specifically for this project (as was the stencil) and placed a 9″ circle onto the fondant (sadly I didn’t have the forethought to put baking paper under it to prevent it from sticking to the fondant) and then pressed the pattern into the fondant with the ends of the frill butting up to the circle. I really didn’t need to apply nearly half the pressure I was. I really only needed to get enough of an impression as I was going to use brush embroidery (something mum really likes) over the edge. Having pressed way to hard made it more tricky to then pipe over as I ended up with a bit of a trench like surface. I needed to pipe more icing so that it filled the little trench to reach the other side. I know that is difficult to understand, but hopefully you get it. I wasn’t happy with the colour of the icing so when it had dried I then brushed a pearl lustre over it.

More cookies. Using fondant roses and royal icing "flowers" to round out the design.

More cookies. Using fondant roses and royal icing “flowers” to round out the design.

Some stencilled and royal icing transfer cookies.

Some stencilled and royal icing transfer cookies.ay

After dinner I made the wafer paper flowers and finished piping and stencilling the rest of the cookies. I was pretty happy with where things were left for the day. I was tired, it was a full on day with one thing or another, but it meant Sunday I could potter and not be rushing about with last minute things. Everything was ready. Other than cleaning up the lounge. Don’t you find that job always gets done just as you’re about to have visitors. And then it looks so good you wonder why you don’t do it more often ;-)

Lots of food. And there's still those chocolate brioche to come!

Lots of food. Looks like someone already pinched a savoury brioche. Recipe for Brioche by Little & Friday.

We had a really lovely time in the afternoon. I had made some savoury and sweet Brioche rolls (well I was only going for savoury but really wanted to try the chocolate as well – I can’t help myself!) and Natalie had made her dainty meringues and her Russian Fudge. Of course there was too much food, but that’s what you do, over cater. Plus we skipped lunch because we knew we were having an afternoon tea.

Mum finally got her birthday present having had to wait another 4 days for it.

Wafer paper roses with a little petal dust to bring it all together.

Wafer paper roses with a little petal dust to bring it all together.

Happy Birthday Mum, love you!


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The ah-ha moment

Neat tricks from Craftsy classes.

Neat tricks from Craftsy classes.

In preparation for a number of upcoming cakes I took advantage for the Craftsy call and enrolled for 3 new classes. I still have classes I’ve not yet had time to watch.

I started by watching the Monogram class by Nicolas Lodge. Nicolas is a Pastry Chef trained in the UK but lives in the US. I reckon in the first 5 minutes I learnt about 5 valuable lessons and it was like a light bulb went on.

I’ve mentioned numerous times the awful cratering problem with royal icing. What I hadn’t really thought about was colours have glycerine in them and that softens the royal icing and also meringue powder only has about (I can’t recall exactly) 35% egg white and is not as strong to use as raw/pasteurised/egg albumen.

I looked on fascinated with putting your royal icing out onto the work surface and using a small spatula to paddle the air bubbles out and to smoosh any bit of icing sugar that hasn’t dissolved properly. Why on earth hadn’t I thought of doing that before?

Look ma!  No craters. And they're nice and shiny

Look ma! No craters. And they’re nice and shiny

Then it was onto using parchment cones and making sure you cut the end off to allow for half of the piping tip to seat into the end to ensure there’s no “leakage” between the paper and cone, and to write the tip number on the parchment cone so that you can tell what you’re using.

Those five minutes were priceless. And last night I put all of it into action and I’m one happy camper with how things turned out. I will say that I still put a bit of tape around the cone and tip because I wanted to be doubly sure.

Nice and neat does it.

Nice and neat does it.

I also tried out a new cookie sugar recipe. I often look at picture of naked cookies and wonder if the author has used some really clever photoshopping/filter to make their cookies look so pale. I don’t know what it appeals to me but it does. Anyway having mucked up my recipe last week I decided I’d give another recipe a shot (it wasn’t the recipe’s fault you understand, I made a boo-boo). This time I turned to Sweet SugarBelle and whipped up her recipe Friday night. The recipe says you don’t need to chill the dough but I wanted to have it ready for baking Saturday and with a long list of things I wanted to achieve this weekend I was making this Friday. I also only added 1 teaspoon of baking powder.

What I will say is the dough cut beautifully. I roll my dough between two pieces of waxed paper and I do it immediately. I then chill the dough already rolled out. The previous weekend I had an epiphany after I’d completing cutting the cookies out. I usually have to use my offset spatula to prize the cut cookie dough from the bottom piece of waxed paper and it can get a bit of a drag. I realised that I could peel back the top layer, place it back over the top, flip the whole thing so the bottom is not the top, peel back the now top piece of waxed paper and the dough would now come away cleanly from the waxed paper without the aid of any other kitchen implement. Yay, another win for me.

A little bit of growth but looking good.

A little bit of growth but looking good.

The cookies did spread a bit, but I expected the would. They were lighter than my usual batch, and I noticed any pointy bit on the cookie of course baked quicker and therefore darkened a bit more. After the cookies had cooled I packed them up into a Tupperware container between layers of paper towel and as expected, this morning when I checked there’s splotches on the paper towel from butter leaking. It something that seems to happen no matter what recipe you use. I wasn’t expecting it would be different with this recipe. No worse, no better. Now the cookies are tucked up into the freezer and will be decorated next weekend ready for Mum’s birthday afternoon tea on Sunday.

My practice piece of wafer paper and a bit of dusting.

My practice piece of wafer paper and a bit of dusting.

What else did I do?  Ahh yes. While in the States I had a couple of Amazon orders delivered to the place we were staying at in San Francisco. One of those orders happened to be a bit stack of water paper. It seems to be quite difficult to find in NZ, but I will say that it’s becoming more popular and more and more of the cake stores are now selling it, though usually in packs of 5, or singularly. I bought a massive stack of 100 (I think). Friday I night I decided it was high time I tried out some of the craft punches I had. When I say some, I mean the two I have. The wafer paper cut so nicely. I was especially thrilled at how well the patterns looked. Tonight I tried dusting them to see how well the paper would take to dusts. It seems it’s ok, but it’s fairly faint, not that they are strong colours, each was a pearl/lustre.

Trying to decide on a colour.

Trying to decide on a colour.

It’s been like a little voyage of discovery this weekend. I’ve done so much, I mean I was on the go all day yesterday doing all sorts of things for next weekend and just getting a few things in my head sorted so that I know what does and doesn’t work for cakes I’m planning. Including covering two dummy cakes. My word I’m out of practice rolling fondant. This morning I’ve woken up feeling very sore. My arms are heavy! I’ve come to the conclusion that Bakels fondant is so much harder to roll than Satin Ice. On that note I’ve bought several 1kg pails of Satin Ice fondant for when it comes time to do Jasmine and Sam’s wedding cake.

Using up the last of the transfer batch of Royal Icing.

Using up the last of the transfer batch of Royal Icing.

So much more has happened but I can’t share all of it because some of it relates to Mum’s birthday cake and I want to keep that until next weekend. And in case you’re thing has gone swimmingly well for me, I will admit to making a caramel syrup where the recipe said not to let the sugar burn, but I did. It was taking forever to reach the correct temperature that I turned my back for a few seconds too long and it was all over. All sorted though, a second batch was made and it worked out in the end.

Another something new. That pearl white is not really all that white in the finish.

Another something new. That pearl white is not really all that white in the finish.

Now, if only I could find enough time in the weekend to watch all those Craftsy classes I’m enrolled for.

 


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Sometimes it goes wrong – chalkboard cookies

Birthday bunting

Birthday bunting. I hand wrote and held my breath all the while.

Someone at work has a rather special birthday on Tuesday. Not that I’d given it much thought, but I decided on Saturday to make some cookies to take in. Dave has had his gallbladder removed so he wont be partaking of any cookies, cake or whatever else you might generally serve for such a celebration. But the rest of the team will be more than happy to have a cookie in his honour.

I made a blunder with the cookie dough, not paying attention. I ended up with twice the amount of white sugar than I should have. I knew that meant the dough would spread and spread it did. Given there’s no raising agents it spread big time. What I was left with was thinner cookies than I would have liked, and in turn that made giggling the cookies to get the royal icing to “melt” and settle in a nice even layer a bit tricky. One of the first cookies actually started to buckle in my hands.

Things were looking a bit funky.

Things were looking a bit funky.

This time I used a painters angled pallet knife type thing to spread the royal icing. Boy that’s a lot quicker than using a scribe took to push the icing out. It took no time to ice the cookies. Even before we went to bed I could see something odd going on with the black cookies. The black had quite a bit of cocoa powder in it to help deepen the colour, but it’s not a new trick for me.

Old wrinkly looking cookies

Old wrinkly looking cookies

This morning the first thing I did was check the cookies and I ended up with these wrinkly looking cookies. Boo. I wondered if it would be possible to scrape the icing off to salvage the cookies. But  before I decided whether to waste my time doing that, I wanted to know if the grey coloured cookies would still end up with a chalkboard type look. I got out my new click ‘n twist brush. It has quite a fat end and too fat to use on a small cookie. I decided to dab my paint brush into the paint that was pooling at the brush end. Phew. The cookie looked just fine. On that note I proceeded to scrape all the black royal icing off and re-ice the cookies with the grey.

Things were looking up. The chalkboard look was a go.

Things were looking up. The chalkboard look was a go.

Since the cookies were freshly iced I could use the “60” royal icing transfers I was doodling the night before. I let them drop and used the scribe tool to better position them, then push them into the icing a bit. I got carried away and decided to use some of the “eyes” as well. I’m going with a scene here, of people hiding in the dark to surprise Dave, shouting “Happy Birthday”. Yeah it looks odd but it’ll appeal to someone.

Practice makes perfect. Finally I had eyes. Not that I have a plan for them.

Practice makes perfect. Finally I had eyes. Not that I have a plan for them.

I decided that I might as well carry on puddling about and started to add little embellishments to the cookies. I’m hoping I haven’t made them a bit girly, but I’m sort of thinking black and white movie type era where they used lots of vintage type frames. Meanwhile I’m still trying to find the right font to use so that I can hand paint more messages onto the chalkboard cookies. I’ve also go some rugby balls and two scrolls in which to write a Happy Birthday message. The KopyKake will be used because the font will be a bit too fancy (not pretty, that’s different) for me to freehand.

Using this as a way to practice more piping.

Using this as a way to practice more piping.

I really like the cookies which have a bit of colour. I think being on a black background makes the colour stand more.

Hmm, capers. Maybe not next time.

Hmm, capers. Maybe not next time.

Plenty of spice in this tagine. Loved the dried apricots.

Plenty of spice in this tagine. Loved the dried apricots.

Anyway, aside from baking cookies I made another two Chelsea Winter recipes. Saturday night we had Chicken cacciatore and tonight the Lamb (but I used beef) slow-cooked tagine. Both were really good. That’s a lot of flavour in our weekend but both recipes got the thumbs up by Mr Fussy and he’ll be happy to have either meal again. Just not with the capers. It was the first time I’ve used capers and I can’t really say they wowed me. There was a hint of taste to them but nothing that made me think it really added something special to the meal. So no capers next time!

A bit more work to do but so far so good, given the rocky start to this project.

A bit more work to do but so far so good, given the rocky start to this project.

And in case you’re curious about the rugby balls and aeroplanes, Dave is fond of his rugby and Monday mornings are spent with the lads discussing the various games that were played. He also flies his own remote controlled planes and when the weather is suitable that’s where you’ll find him during his weekend, at the local flying club.


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Father’s Day

Royal Icing Transfers. I need to work on getting the consistency of the RI right.

Royal Icing Transfers. I need to work on getting the consistency of the RI right.

My Dad isn’t really one for all the fluff of a “celebration cake”. In some ways that meant I had an easy job for making something for Father’s Day, but what? What would I make that still looked special but didn’t require chocolate (Dad isn’t a fan) and still looked well presented.

All glazed up. Oma's Apple Tart.

All glazed up. Oma’s Apple Tart.

Having recently received my Chelsea Winter cookbook, At My Table, (it arrived the day we flew out to Canada) I browsed the pages and found something that seemed very much the type of food my Dad would like.

I’m sure Dad would have been quite happy with a block of cheese, or liquorice, or pineapple lumps, instead he got Chelsea’s Oma’s Dutch Apple Cake.

Start with a thin layer of batter

Start with a thin layer of batter

Add the sliced apple. And I added in freeze dried blueberries and some sultanas for good measure. Dad loves sultanas.

Add the sliced apple. And I added in freeze dried blueberries and some sultanas for good measure. Dad loves sultanas.

All ready for baking.

All ready for baking.

While Chelsea has shared a large number of her recipes on her own website, this particular one isn’t one of those. If you search you’ll find someone else has shared the recipe, but for copyright purposes I won’t.

When I phoned Dad to see that he’d be free the Sunday afternoon I ended the call with “tell Ruth she doesn’t need to make anything, we’ll bring afternoon tea”, and I knew those words would mean nothing.

As expected Natalie and I turned up with afternoon tea and Ruth had a table laid out with savouries and slices.

With a good dollop of cream. Pesto and cheese scones in the background.

With a good dollop of cream. Pesto and cheese scones in the background.

All that food was way too much (no surprises there!) and there was a heap left over. I had made far too many cookies so I dished those out and I left the leftover tart with Dad and Ruth to have with their dinner (which was leftover afternoon tea).

Pie anyone?

Pie anyone?

When we arrived home I got stuck into make Chelsea’s Cream Chicken Vegetable Pie. It isn’t a difficult recipe, but it does take a fair amount of time to get it all together, and that despite having prepared the carrots, mushrooms (yuck!), garlic and leek (the first time I touched one of those – had to ask for help how to prepare it!) during the morning.

Big chunks of chicken. I promise I tried to shred the chicken into "bite size pieces"

Big chunks of chicken. I promise I tried to shred the chicken into “bite size pieces”

The pie however was well worth the effort. Despite Mr Fussy’s misgivings about leek (which he’d never had, but on principle that it was a vegetable he didn’t like it) he enjoyed the pie. We did suggest that we might make it without the mushrooms next time. Neither of us are a fan but my MIL likes them so I kept them in, this time.

Dehydrator trays filled with cookies.

Dehydrator trays filled with cookies.

Going back to my cookies, I bought a dehydrator on returning to Christchurch and this was my first time trying it out with the cookies. It certainly helped speed up the drying time, but it didn’t quite eliminate the possibility of craters. You can see a couple of the letters have the tell-tale sign of a crater wanting to break free.

Some of the cookies

Some of the cookies

It was a very busy weekend in the kitchen for me. I’ve made Mum’s birthday cakes, ganache and royal icing in preparation for more sugar cookies to come.

During the week several packages arrived with more cake/cookie decorating things. One of those was a book on using cocoa butter to paint on sugar. The book has a number of different methods of painting and I enjoyed reading it Friday night. Now I’m itching to start painting. I can see a few week nights practicing all these new ideas I have running around in my head. In fact I’ve got so many ideas I’m almost not sure where to start! Better find somewhere.


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Happy birthday Mary

This weekend was my Mother-in-Laws birthday.

12 serves would be better. And it would use up all the Rocher Chocolates!

12 serves would be better. And it would use up all the Rocher Chocolates!

I chose the cake I wanted to bake as soon as I read Summer’s blog post on 7 August. I was only days from having gotten off a plane from our 6 week holiday over the other side of the world and I hadn’t quite gotten my head into the game. I wanted something that would look effective (and taste delicious) without having to drag out all the tools and equipment to create flowers to adorn a fondant covered cake.

Summer’s recipe just hit the mark and I loved how fluffy and light the cake looked.

Last weekend I set about making the cake. I knew it would be a little time consuming because when Summer said “about” a third I knew that I would be doing “precisely” a third.

You can see just how many bowls I used in making sure I had just the right amount of vanilla and chocolate batter to marble the cakes.

Brown sugar in cookies can be difficult to mix in thoroughly.

Brown sugar in cookies can be difficult to mix in thoroughly.

The same weekend I also made a batch of cookies using my new Whisked Away Cutters. I had a new recipe to try. It was a bit of a mish-mash of a few recipes. I really wanted a recipe with a darker cookie. This is a ginger based cookie but it tastes more spicy than it does ginger.

Hmm, what to do with these blank canvases.

Hmm, what to do with these blank canvases.

As I often do, I started flooding the cookies and then wondered how I would decorate them. Of course leaving it this late meant no wet-on-wet. But in the end it worked out just fine. I found stencilling to be so much easier than I’d anticipated. I guess I’d built it up to be a bit of a difficult method but it was super quick and easy. Of course I they’re not perfect but I’ve already learnt a few things in my first attempt and I wont be hesitant again.

Vanilla meets chocolate meets more vanilla. And marble.

Vanilla meets chocolate meets more vanilla. And marble.

I took the cakes from the freezer Thursday night after arriving back from a work trip to Alexandra (so pretty down there during Winter) and Friday I made the frosting. Unfortunately the frosting hadn’t cooled and thickend enough for me to complete covering the cake that night so I covered the mixer bowl and put it in the fridge overnight.

This is how gorgeous the frosting looked Friday night.

This is how gorgeous the frosting looked Friday night.

Saturday we started the day with pancakes (love those buttermilk pancakes) and I took the mixer bowl from the fridge and gave the frosting a poke. Solid. Cold and solid. Now I had something I still couldn’t work with. On the Friday night it was beautifully mixed, shiny and velvety. Now it was dull and hard.

Of course I didn’t really have the patience (or wish to leave it to the last minute) to wait several hours to see if it came back to room temperature in time and would be the right consistency/thickness to work with, so I put the bowl into another bowl with some warm water and slowly started to break it up and mix those smaller solid bits together a bit.

When I felt the smaller solid bits were small enough I used the mixer to start to incorporate it. I had to keep scraping the bowl and paddle to get the frosting that was clinging to both back into the bowl. The more I mixed the frosting the lighter it was becoming and I didn’t really want a two toned frosting. It took quite a bit to get the frosting to where I thought it was right to work with. What I hadn’t realised until I was covering the cake was the chunks of chocolate. While everything was perfectly mixed and smooth and glossy on Friday, it seems the chocolate decided to make a return to its original state. I hadn’t realised this or else I’d have done something more (I don’t know what) to incorporate things better. Most of my chocolate was 72% so it could be that I just had too much cocoa solids to work back into a homogeneous velvety smooth frosting.

Fixing the channel.

Fixing the channel.

I’d noticed too with the cakes that as they baked, they rose from the edge, then from the middle but they never quite met so I ended up with a channel on each cake.

At this stage I’m putting this down to the cake tins. My cake tins are all 3” and I know that can make a difference in getting the heat into the cake tin. Anyway, I’ve ordered a bunch of 2” cake tins from the USA now, they’re dirt cheap by comparison to what we pay here in NZ, and I couldn’t find any 2” cake pans at all the usual places I buy from.

The other thing that told me these cakes hadn’t baked as they should was the finished height. Summer said they’d be around 1.5” but mine were barely 1” right in the centre. I knew these cakes were unlikely to be quite as light and fluffy as Summer’s cake.

After 6 weeks of being away from the kitchen and having seen the Baking Powder container was nearing the end I suspect that I also need to replace the last of my baking powder.

Little bits of chocolate not quite mixed back into the frosting.

Little bits of chocolate not quite mixed back into the frosting.

As for the cake, it is as Summer said, not sweet but it is rich. That frosting is so yummy, even with the little chunks of chocolate. I had a hard job pulling myself away from the left over frosting. I had to tip the last of it down the sink or I’d have eaten the lot! And there’s a diet already in my horizon (as of tomorrow!! L) That stuff is so good it’s bad.

Marble cake slice.

Marble cake slice. 

Because of those little bits of chocolate I opted not to have a smooth cake. A pallet knife made easy work of putting little ridges in the surface. Then it was just a case of piping a few swirls and placing the Rocher chocolates on the top and job done.

I’m going to have to re-make the cake once my new pans arrive (baking powder is already on the shopping list). I’m keen to see how the cakes bake without such a barrier of a cake tin to work against.

All together now. Happy Birthday, to you!

All together now. Happy Birthday, to you!

The great news is I couldn’t see all those little bits of cake that I’d placed in the channel. Love having a cake that provides it’s own camouflage.

One last comment. This cake can easily got 12 slices. I decorated the cake for 10 slices but only Mr Fussy and his brother could manage to eat an entire slice. It was so rich that smaller serves would have been nicer.

Getting the hang of the stencilling.

Getting the hang of the stencilling.

 

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