Cake Decoration and Fun with Fondant!

No recipe post today and not even strictly Gluten Free, but as I had such a HUGE response to the Plants vs Zombie cake I thought you would like to see a couple of new creations from this week.

The first picture above is the decorated Rich Fruit Cake with Marzipan and Fondant Icing.  I had to create a 60th Birthday Cake for a friend of the family and surfing buddy of my Dad.  He adores fruit cake and its one of my most favourite cakes too.  Usually I like my fruit cakes to have a good 6-8 weeks to 'mature' but this one had 2 weeks so it was given several good 'feeds' of brandy to help it along.

The cake was then covered in Almond Paste (which I prefer to Marzipan) and then a thin overall layer of plain white rolled fondant icing.  I would like to take credit for the design of this cake but sadly I am not in the least arty.  I plug in my key words into the magic Google and hey presto pics appear.  This design is not taken from a cake site.

I create all my coloured fondants in one hit.  I cover my bench with cling film, grab my latex gloves and work backwards from lightest to darkest colours.  In this instance I created the blue then the brown.  I use gel colours to tint the fondant this allows you to get a good colour depth without wetting the fondant or it becoming sticky.

I split the cake into rough thirds and worked backwards from sky to sand.  I created the Surfboards by cutting them in various shapes and heights from plain white fondant.  I then hand painted them all using the gel colours and some food decorating colour pens.  I have a selection of small paint brushes I use for my freeform painting.  Once the boards were decorated I set aside to dry and harden.

I then used a small very sharp knife to cut freeform clouds out of white fondant and using stencils cut out the '60' and also set aside to dry and harden.

I was originally in two minds about how to approach the sand.  The design I was copying from used coloured fondant but as I was in and out of my cake drawer I spied light brown sugar and wondered how good it would look as real 'sand' on the cake.  So glad I did that now as it really lifts the whole thing.
I positioned the hardened boards against the wooden fence and then set to creating the little balls that formed the frame for the picture.  I attached the fondant balls to the cake using a little eggwhite brushed around the edge.

I then used the light brown sugar to fill in the beach on the scene using a little painted on eggwhite to have it stick to the fondant.  Now for the final touches.  I stuck the clouds into the sky and the '60' onto the cloud and mixed up two colours of royal icing to pipe the palm trees and trunks.  I used a small Wilton nozzle for the palm fronds called "grass"  I think.    Hey Presto - Complete'o.

Cake number two was my very first "paid" for creation.  I was more than a little nervous making this cake.  When you are taking someone's money for a cake you want it to look good, taste good and feel like it was worth their money.  The cake was for a farewell from work function.  The lady in question being a HUGE Cherry Ripe  fan which for my non- Australian followers is obviously a choc-cherry chocolate bar.

The cake was a Double Chocolate, Cherry and Coconut Mud Cake coated in chocolate ganache.  I surrounded the cake in cut to size Corinthian biscuits and made a bed of chopped Cherry Ripe for the top and completed the top with a fondant version of the Choccy Bar.  I had to to freeform cut out the letters as my stencils were too large for the bar.  I think it turned out not too bad.

Hope it inspires you to have a go yourself!

Lxx

Pineapple Upside Down Cake

OK this is a lovely recipe for GF baking and one thats so easily adaptable to any fruit you happen to have handy so if you don't like pineapple substitute whatever fruit you do like or have on hand.  Bananas, berries, apples, apricots, pears all will be equally fabulous.

Now you will notice that my cake has not risen very much in  the picture.  Two reasons here.  I had adapted a nonGF recipe and I think I needed to up the raising agent.  Also my ring tin was a large one so the mixture was not very deep.  If you use a normal sponge cake sized tin of about 20cm diameter you will be fine, but if your tin is a large one, you may want to double the sponge cake mixture and amend the cooking time a little longer.

One other note.  I used a normal soft brown sugar in my recipe - I would probably recommend if you have it, using a dark brown sugar or muscavado sugar to give a real dark caramel colour and flavour to the top of your cake when you turn it out.

Ingredients

440g Tin of Pineapple in juice or other fruit of your choice

1/3 cup Dark Brown Sugar

90g Unsalted Butter

1/2 Cup Caster Sugar

2 Eggs

1 + 1/4 Cups Self Raising GF Flour

1 teaspoon GF Baking Powder

1. Pre-heat oven to 160 Celsius
2. Line the bottom of your sponge tin or ring tin with non-stick baking paper
3. Drain your pineapple or other tinned fruit and keep some juice
4. Sprinkle the brown sugar into the base of your cake tin evenly and arrange your pineapple or fruit in the base.  For your pineapple its easier to cut the circles into half and arrange.
5. Now in a large bowl cream your butter and caster sugar together until light and fluffy 
6. Add one egg at a time beating well between each addition
7. Add your flour and baking powder and fold in adding a about 2-3 Tablespoons of the reserved juice.
8. Pour the batter over the fruit evenly being careful not to disturb the arranged pieces
9. Place in oven and bake for approx 40-50 minutes or until wooden skewer comes out clean.
10. Allow to cool for about 5 minutes then turn out onto a large plate.

Beautiful served hot or cold.  It makes a nice cold cake but also a beautiful desert with custard.

Enjoy !

Peanut Butter & Dark Chocolate Baked NY Cheesecake

Oh I've got a doosey for you this week.  You'll be able to feel your arteries hardening even as you read the title of this recipe.  This is one I invented some time ago and havent made in over 2 years.  I stumbled across it the other day and thought I would put it up here for you.


This is a very rich, decadent cheesecake.  I am definitely a fan of baked cheesecake over set cheesecake but  you certainly can't eat a whopping great wedge.  This is a sliver sized portion kinda guy.  Awesome - but like all good things, too much of it will make you feel a little 'over it'.


I used store bought GF Gingernuts in this recipe.  In Australia all the major supermarkets carry these in the green packet in the healthfood aisles and they're really rather good and they make a super base for this cheesecake.  Feel free to substitute any other GF Biscuit of your choice or even use the base from the Ginger Crunch recipe if you like.


Remember I always use a 250ml Cup measure and a 20ml Tablespoon Measure.

Ingredients
2 Packets Gluten Free Gingernuts
3/4 Cup Dessicated Coconut 
100g Melted Unsalted Butter
500g Cream Cheese ( I used Half Full Fat and Half Light.  If you use all light it may not set)
2 Teaspoons of Vanilla Extract
3/4 Cup Light Sour Cream
1/2 Cup Pure Icing Sugar
1/2 Cup Super Crunchy Peanut Butter (you could use smooth if you prefer)
2 Eggs
40g of Dark Chocolate

1. Heat your oven to approx 160 Celsius.
2. Begin by crushing your biscuits.  Either in your food processor or if you have aggression issues, put them in a plastic bag and bash with a rolling pin until they become fine crumbs.
3. Stir through your coconut and then melt your butter and mix through .
4. You will need a springform pan approx 20cm diameter and 7cm deep. A sponge tin really.  Take your crumbs and using the back of a desert spoon press into the bottom and up the sides of your tin. Then place in the fridge to chill while you prepare the filling.
5. In a large bowl combine your Cream Cheese, Sour Cream, Vanilla Extract and Icing Sugar.  Using an electric mixer beat this mixture until it is smooth.  Approx 2-3 minutes.
6. Now you need to incorporate your peanut butter.  If yours is already quite runny'ish then just add straight to your mix.  If yours is quite firm, then place in a bowl and heat in the microwave for a few seconds to make it more runny but not hot.  Add to your cheese mixture and beat with the mixer until properly incorporated.
7. Now we need to add the eggs.   These babies are going to set your cheesecake but we need to add them one at a time beating well between each addition to combine them properly.
8. Now we're ready to fill our tin.  Pour the mixture into the tin over the base.  If you have the right diameter /depth pan it should come right to the top.  Thats OK as its not going to rise.
9. At this point you can either choose to add the dark Chocolate swirl or leave it out or get creative with something else in your cheesecake.  I take my dark choc and microwave on 80% power for about 1 min or until melted (keep a close eye on this as you don't want it to burn.)
10. Now take a teaspoon and scoop some chocolate out of the bowl and put on top of cheesecake then take your spoon and stir it through.  It should make some lovely swirls.  Be careful not to dredge too deep or you will pull on the base.
11. When you are happy with the look place it on a low shelf in your oven and bake for approx 50 minutes.  Remove from the oven and allow to cool completely before attempting to release the pan.
12. Cut yourself a little slice of heaven, put your feet up and relax !

Enjoy xx

Gluten Free Ginger Crunch

OK its Friday Baking Day at my house.  Here's one for all you Kiwi's out there and if you have never tried this you will absolutely LOVE LOVE LOVE it.  There's a reason Ginger Crunch is a treasured favourite for all New Zealanders.  I grew up with my Mum baking it often.  Its crispy crunchy, gingery and sweet.  Its catches in the throat then slides on down - little pieces of heaven.  


You really cannot stop at just one piece and I fully intend to give some of this away (notice I said only SOME....)  It is reprinted here with my Gluten Free adaptation but using the famed Edmonds Cookbook recipe (another Kiwi Institution) - if you don't own your own copy of the Edmonds Cookbook you can't call yourself a true Kiwi!


It looks plain and unassuming but I absolutley promise you beyond a shadow of a doubt, if you make this once - you will make it again, and again, and again until it becomes a favourite for your family too.

Ingredients
125g Softened Unsalted Butter
1/2 Cup Sugar
1 + 3/4 Cups of Gluten Free Plain Flour
1 teaspoon of Gluten Free Baking Powder
1 teaspoon of Ground Ginger


150g Unsalted Butter
1+ 1/2 Cups of Pure Icing Sugar
1/4 Cup Golden Syrup
6 Teaspoons of Ground Ginger ( don't be put off by that the sweetness needs it)

1. Preheat your oven to 190C or about 180C if Fan Forced
2. Line a Slice Tin with nonstick baking paper
3. Cream your softened butter and sugar well with a hand mixer until light and fluffy
4. Now add your Dry Ingredients - Flour, Baking Powder and ginger.  You don't need to sift these unless your flour is very lumpy.
5. It should pull together in a dough upon mixing then tip out onto lightly floured bench and kneed it together for about 2-3 minutes
6. Then place dough in Slice tin and using your hands work it out to the edges covering the entire base of the pan
7. Prick lightly with a fork and place in the heated oven and bake for about 20 minutes or until lightly golden.
8. Now begin your boiled icing by placing the remaining butter, golden syrup, icing sugar and ginger into a saucepan on a low heat and stirring constantly until the icing comes together.  
9. Remove your base from the oven and pour the icing over the top getting it right out to the edges.  Before it cools completely get a sharp knife and cut into slices so it will be easier to cut again when cold.
10. Leave to cool completely before serving

This recipe for Ginger Crunch ranks in the Top 20 Edmonds Cookbook recipes of All Time amongst New Zealanders.  Every Bakery in NZ carries this wonderful slice.  The GF base is not as crispy as a wheat flour one but still has a good crunch to it and not too shortbreadish.  The delicious buttery, gingery'ness of it more than makes up for it.  I hope this becomes a firm favourite for you and your families.

L xx

Pistachio Macarons

I have sat on the sidelines for some time and watched the hysteria about macarons.  I admired the many jewel like colours of these wonderful creations when we were in Paris a year ago but was never moved to try to make them.  Well today I decided to give it a go.  To say I was nervous is an understatement.  The French rate a Macaron in terms of difficulty as a 10/10  !!!  So much can go wrong and mine is by no means faultless but it gives me something to work on and try to improve.
Apparently you want "feet",  thats the little frilly bit at the bottom and nice smooth tops with a sheen and no bubbles or holes.  There are more tips and tricks for creating macarons than I care to count and the more of them I read the more terrified I got.  There are two very different methods to making them as well (as it relates to the making of the meringue element).  The age of your egg whites is also important...who knew ?


Well, armed with information up to the eyeballs I decided to just jump right in with both feet and hope I didn't fail spectacularly.  I must add here there are a couple of tips I used from the multitude...and a good working relationship with your own particular quirky oven is essential also so you understand how it bakes.
Your Almond Meal and ground Pistachios if you use them must be (a) DRY, and (b) very fine - fine enough that they have been passed through a sieve.
Don't use fresh eggs on pain of death and if thats all you have, leave them out on your benchtop for at least a day before attempting them in a macaron.


Don't eat your macaron the day you make it!  Its has to sit in the fridge for at least a day to absorb the flavors before being removed from the fridge - returned to room temp before eating.
Put off enough yet ?  OK then lets get started...

Ingredients
225g Icing Sugar
125g Ground Almond Meal (I substituted in about 40g of ground pistachios into this mix)
30g Caster Sugar
Pinch Salt
110g Egg Whites

1. Turn on your oven and heat to 160 Celsius ( actually found this a little hot and found 120C worked better in my oven.)
2. Line 2 baking trays with baking parchment.  If you don't trust your piping skills, draw circles on the parchment to pipe within.  
3. Measure and sift your icing sugar then sieve your almond meal / pistachio mix.  It must be fine and dry. Set aside.
4. Measure out your egg whites and in a stand mixer or with your handheld mixer beat with the pinch of salt to form frothy peaks.
5. When you have your frothy peaks, gradually add your caster sugar until you have firm glossy peaks.
6. Using a spatula, fold the dry mix into the eggwhites.  At this point you can add a little dot of green food colouring gel to give a subtle pistachio colour.  Mix until the mix is combined and consistency of 'lava'... not my expression but the accepted one...Hahaha
7. Place your mix into a piping bag with no nozzle and pipe your macarons onto the baking trays.  Try to not get peaks on them but if you do just flatten with with your finger.
8. I left my macarons on the bench for about 5-10 minutes to develop a slight 'skin' prior to cooking.  Place them in your oven and cook for 11-16 minutes.  The oven is low but you don't want to  brown these.
9. When cooked through remove and place on baking tray.
10. Fill with your choice of buttercream or ganache filling.

Sticky Date Protein Bars

OK here goes, my first 'crossover' post...  Crossover in terms of it being something driven by my work in the gym world but calling on my baking skills.  I was asked by a good friend last week if I had a recipe for a homemade protein bar that didn't involve peanut butter (most of them do).
Sure, I replied knowing I had at least one or two tucked away.  However when I pulled them out they both involved bananas.  Now for our non-Australian readers the reason this is a problem for us here is that we don't import bananas into the country as we grow our own.  However with recent natural disasters our banana crops and trees were devastated meaning local banana pricing is over $13/kilo making a single banana over $2 to buy.


I have taken a recipe today and adapted it for use with something easy to come by, packed full of fiber and other goodies and naturally sweet - thus eliminating the need for sugar or artificial sweeteners.  Dates!   These make a beautiful baked bar perfect for a quick brekky on the run, after workout snack, or any time of day treat.  I hope you like them.  Make sure you can tolerate all the ingredients in your own brand of Protein Powder and if you don't like powders - leave this one to the gym junkies.

Ingredients
200g Pitted Dates roughly chopped
100g Pitted Prunes roughly chopped
60g Protein Powder (I use Protein FX Low Carb Chocolate)
180g GF Oats (not Quick Oats)
100ml Reduced Fat Milk
1 teaspoon Carob
3 Large Egg Whites
1 Tablespoon Olive Oil (You could use Flaxseed Oil)

1. Heat Oven to 160 Celsius
2. Place chopped dates and prunes into a large bowl and just about cover with boiling water.  Place in Microwave and heat on High for approx 2-3 minutes or until fruit has softened.  Alternatively place in small saucepan and bring to gentle boil for approx 5 minutes or until soft.  
3. Gently mash fruit to a pulp it should not be too runny nor thick - about the consistency of mashed ripe bananas.
4. In a large bowl combine all ingredients with the pulped dried fruit.
5. Line a Slice Pan with baking paper then pour in the mixture.  Don't worry if it looks 'runny' or about the consistency of cake mixture.
6. If you want you can sprinkle the top with sesame seeds or I dotted mine with Pecan Nuts - this is not counted in the overall nutritional values below though.
7. Bake for approx 20 minutes or until firm.  Allow to cool in pan then lift onto chopping board and cut into 12-16 bars.

Here is the Nutritional Info for the mix as I made it - minus the Pecan Nuts used to decorate.  The figures are for one bar when the slice is divided into a total of 12 serves.

736 kj / 176 Calories

7g Protein

0.7g Saturated Fat

25g Carbohydrate

34mg Sodium

Gluten Free Red Velvet Cupcakes

I stumbled across these cupcakes on holidays in Hawaii last week.  The list of ingredients was as long as my arm and in teeny tiny writing (never a good thing) there were that many preservatives, chemicals and God knows what else in them but they did taste gooooood.  I arrived home from holiday armed with a Hawaiian Cookbook in which these cupcakes featured - Good Taste has just run a recipe for these also so they must be the "in thing" right now.  The recipes are nearly identical.   I have reproduced it here with my own twists and Gluten Free.


I have popped these ones together this afternoon with my own little quirks working with the ingredients I happened to have in my cupboard.  My son is calling them "Blood Cupcakes"  and I have to agree they do look quite gruesome.  The taste however is something else entirely.  Because of my use of Coconut cream (lite) in place of buttermilk and organic carob in place of cocoa the flavour may be a little different from some recipes but I like it.  Its unusual in a good way.  Top them with a creamy cream cheese icing to contrast in both colour and flavour from the cupcake beneath.

Ingredients
200g Unsalted Butter
1 cup Light Coconut Cream (or whatever milk/buttermilk you have to hand)
1 Tbsp Apple Cider Vinegar ( you can use white vinegar, ACV was all I had)
2 tsp Red food colouring (I used Pillar Box Red)
2 eggs
30g (1/4 cup) Organic Carob (You can use ordinary cocoa)
1 tsp Vanilla Extract
300g (2 cups) Plain GF Flour
1 tsp bicarb soda
315g (1 1/2 Cups) Caster Sugar
1 tsp Coconut essence
For Icing
2 x 250g packets Cream Cheese
120g Butter
1 tsp Vanilla Essence

1. Set your oven to 160Celsius and pop your muffin cases into the muffin pan ready to go.
2. Place flour, Bicarb Soda and sugar into a large bowl and sift in your Carob or cocoa powder ensuring no lumps then stir with a whisk to combine.
3. In another bowl measure then melt your butter, add your coconut milk/milk or cream, eggs, vanilla and vinegar.  
4. Make a well in the centre of the dry mix and pour in the wet mix and stir until combined.  Then add your food colouring and stir until even colour.
5. Use an icecream scoop to evenly fill your muffin cases then bake for approx 15-20 minutes every oven varies.
6. Transfer to wire rack and allow to cool completely before icing.
7. Now make your cream cheese icing by bringing cream cheese and butter to room temp and using a handheld beater beat until combined then add your icing sugar and beat until smooth.  Ice then refrigerate your cakes or icing will melt off.

I hope you enjoy these they are just beautiful,

Lx