Purple Ombre Vanilla Donuts

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Ombre Vanilla Donuts
Ingredients:
Donuts:
2 cups flour
1 cup sugar
2 tsp baking powder
1 tsp vanilla essence/extract
50 grams butter, melted
1 egg
250mls milk
+a little extra milk
Icing:
1 cup icing sugar
1 Tbsp butter, melted
Hot water
Blue and red food colouring
To decorate:
Sprinkles!

Instructions:
If you are using the oven to bake these babies, preheat the oven to 180 degrees celsius and grease your donut tin. This recipe makes about 30 little donuts, so you may have to cook them in batches.

Meaaaanwhile, mix together the flour, sugar and baking powder. In another bowl, mix together the vanilla, butter, egg and 250mls milk. Make a well in the dry ingredients and mix in the wet ingredients until combined. The mixture should be thick enough to spoon into the donut molds. If it’s too thick, add a but more milk. Preheat the donut maker, if using. Fill the donut holes about 3/4 full and cook until golden and spring back when lightly touched (About 10 minutes in the oven if you are using that method). Cool on wire racks.

Onto the icing! Mix together the icing sugar, butter and a bit of hot water until you have a thick icing. Add some red food colouring and only the tiniest dab of blue. Mix and ice a handful of donuts before adding a little more blue colouring (don’t forget to add on the sprinkles now, before the icing sets.  Ice some more and keep repeating until you have used up all the donuts/icing.

Enjoy! Makes about 30x5cm diameter donuts.

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Orange-Kumara Mini-Cakes

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Let me introduce you to kumara, the Maori sweet potato. Aka divine, as fries, in cakes, roasted….

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And it makes the most gloriously orange cake batter!

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I was inspired by these beautiful edible flowers 🙂 The cakes are simply muffins that I turned upside down….!

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Orange-Kumara Mini-Cakes
Ingredients:
Cakes:
1+1/2 cup flour
1/2 cup sugar
2 tsp baking powder
1 egg
4 Tbsp butter, melted
3/4 cup mashed kumara
Zest of an orange
Juice of 3 oranges
Icing:
25g butter
1/2 cup icing sugar
Juice of an orange
Orange zest
1/2 tsp powdered ginger
Orange food colouring if you feel the need

Instructions:
Preheat the oven to 180 degrees Celsius and grease a 12-hole cupcake/muffin tin.

In a large bowl, mix together the flour, sugar and baking powder. In another bowl, mix together the egg, butter, kumara, zest and orange juice. Tip the wet ingredients into the dry and fold very gently until JUST combined. You can add a little dash of milk or water if you feel it’s too dry. Spoon into about 10 of the cupcake/muffin holes. Bake for 15 minutes until a skewer comes out clean when inserted. Leave for a few minutes and then unmold and cool on a wire rack.

When cool, make the frosting by softening the butter and mixing in the rest of the frosting ingredients until smooth and lightened slightly. It should be a pipe-able buttercream-y frosting so add some more icing sugar or orange juice if necessary. Spread a little bit of frosting onto the bottoms of the kumara cakes then pipe the rest of the frosting on top as a wee halo (you could get creative here if you like). Annnnd done! They last very well for two days, as they are moist cake.

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Chelsea’s Strawberry Genoise Cake

 

 

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Another cake! This one was a birthday cake for one of my friends, a sweetheart who adores anything French and speaks the language well (we have been learning it together since we were 10 years old…..!). As you can see it was strawberry season when it was made….. It’s a tad more complicated than my usual cakes and slightly more ‘francais’ so if all the components seem a little over the top altogether, then just adapt and take what you will from it 🙂

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It looks pretty anyway! Although I have to admit I used food colouring for the pink icing, something which I am not usually fond of doing…..

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Anyway, here is the recipe!

Chelsea’s Strawberry Genoise Cake
Genoise:
3 eggs
125g sugar
40g flour
30 g cornflour
35g butter, melted
Crème Mousseline:
1 yolk
2 Tbsp sugar
15g flour
100mls milk
30g seedless jam (raspberry)
35g butter
Italian Meringue:
1 egg white
50mls water
50g sugar
Pinch of cream of tartar
Extras:
Some plain icing on top if you want.
(I used ½ cup icing sugar with some hot water and pink food colouring)
Jam to fill
Strawberries to decorate
Edible leaves to decorate

Instructions:
Begin with the genoise. Place a large metal or glass bowl over a pot of boiling water, and preheat the oven to 160 degrees Celsius. Grease a 20cm diameter cake tin) if it has a removable bottom then don’t forget to line it too!). Don’t forget to melt the butter.

Place the eggs and sugar in the large bowl and whisk, whisk, whisk! Keep whisking until the batter is thick and pale. You should be able to drizzle the batter into a figure of eight before it sinks in. Remove it from the heat. Sift the flour onto the batter and fold in. Do the same for the corn flour. Lastly, pour in the melted butter and fold until just combined. Pour the batter into the tin and bake for 30 minutes until the cake springs back when lightly touched. Cool in the tin.

Meanwhile, start on the crème mousseline. In a small bowl, whisk the egg yolk, sugar and flour until pale. Heat the milk until boiling/steaming, and pour it a bit at a time into the yolk mixture and whisk well. Pour the egg and milk back into the saucepan and heat on LOW heat. With a spatula or wooden spoon, mix until the crème is thick and like custard. Keep mixing because there is not a lot of crème in the pan and it will glug up fast if you aren’t careful! When done, transfer to a bowl or cup and chill.

Now to assemble; cut the sponge in half horizontally. On the top of the bottom layer, spread on the jam of your choice, then top with the crème mousseline. Place the top layer on top. Spread on the plain icing.

Now to make the Italian meringue! Place the egg white and cream of tartar in a clean mixing bowl; beat until frothy. Separately, heat the sugar and water together until the mixture reaches, soft ball stage, or 110 degrees Celsius. Working quickly, turn up the speed of the mixture (or get your arm working harder!) and pour in the syrup in a thin stream. Beat continuously until the meringue is thick and fluffy, Dollop or pipe the meringue around the edge of the top of the cake, into a big whispy tiara. Arrange mint leaves and sliced strawberries on top. Done!
NOTE: you can sprinkle the cake with some simple syrup or liqueur before assembling.

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Pastel Iced Cookies

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Fun fact: you are all capable of making and decorating adorable cookies. I used to think it was just for the professionals like Peggy Porschen but fear not, for those with a kitchen;can. It’s been a while since I’ve made these, so I’ll have to get back into them, but there is a recipe from a few years ago (5 actually, time flies….!) for cookies I have as a present for a new mother. If this is not a suitable theme for your cookies, simply change the colours 🙂 Remember that the colours sometimes fade slightly when the icing dries, so make it a little darker than you intend. I just used vanilla butter cookies for the base but you could add some lemon zest or substitute some flour for cocoa if you want to alter the flavour.
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For some reason that photo is slightly blurry…. but you get the idea. Anyway, have a go at them, even if they’re not for a gift and are just for fun!

Pastel Iced Sugar Cookies

100g butter

½ cup sugar

¼ cup icing sugar

2 tsp vanilla essence

1 egg yolk

1&1/2 cups flour

1tsp baking powder

Pinch of salt

Royal icing:

1 egg white

1&1/2 cups icing sugar

Food colouring

Hot water

Instructions:

Preheat the oven to 180°C and grease 2 cookie trays.

Soften the butter and beat with the sugars and vanilla essence until light and fluffy. Beat in the egg yolk. Sift together the flour, baking powder and salt. Slowly add to the creamed butter mixture until the dough forms clumps. Pour the extra flour and dough onto a floured surface and knead until the mixture forms a smooth dough. Roll the dough until it is 6mm thick. Cut out shaped with a small heart and a small star cookie cutter. Transfer the shapes onto the cookie tray. Gather up the remaining dough and roll into a ball. Roll out until 6mm thin. Repeat the cutting process until there is no or a small amount of dough left. Bake the cookies for 10 minutes, until lightly browned. Remove from the oven and cool for 5 minutes. Unstick the cookies from the tray and place on a cooling rack to cool completely. Store in an airtight container until ready to ice.

Beat the egg white until stiff peaks form. Add the sugar a bit at a time, beating well after each addition. When combined, divide into 3 even portions. Colour one portion baby pink, one baby blue and one lemon yellow. Spoon about 1 tablespoon of each colour into a separate baking paper piping bag. Snip the ends of the piping bags and pipe outlines around the cookies. When the outlines have dried, add a bit of hot water to the royal icing to make it a bit runnier. Spoon into more paper piping bags and pipe the icing inside of the outlines, using the flooding technique. If necessary, use a toothpick to drag the icing into the corners. Then decorate with different colour icings, making different patterns such as dots and stripes. Leave the cookies until the icing has dried. Store in an airtight container.

Here are some slightly less professional ones used as a birthday gift a few years ago:
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The flowers are ones that I had actually made before hand, I piped them onto greaseproof paper to store them, and them stuck them on top of the dried flooded icing, which is an option too. Not very spectacular this batch but it’s just to give you an idea 🙂