2009 is the year of the Ox, commencing January 26, 2009.
You can read more about the Chinese Zodiac here
Sunday, January 25, 2009
Gong xi fa cai!
Happy Chinese New Year everyone!
2009 is the year of the Ox, commencing January 26, 2009.
You can read more about the Chinese Zodiac here
2009 is the year of the Ox, commencing January 26, 2009.
You can read more about the Chinese Zodiac here
Bollywood Cupcakes!
This week's birthday party cakes are Bollywood inspired... lovely bright,vivid colours, with lashings of edible glitter, and touches of gold to compliment the gold foil cases.
Wednesday, January 21, 2009
What flavour cake do you offer?
This is possibly my second most frequently asked question (next to "Where do you get the patience?"). There is no short answer - well, actually there is - you can have whatever flavour cake you want, from the sublime to the ridiculous! The easiest answer though, is this: You can have any flavour you want, except fruit cake.
My fruitcake recipe is such that it does not bake well in cupcake pans as the outside of their tins cannot be wrapped to protect them from the long baking time.
In terms of choices though, here are some of my most requested flavours:
1. Chocolate fudge. Halfway between a chocolate cake and a mud cake, this cake is intensely chocolatey. It is denser than a chocolate cake, but lighter than a mud cake, both in flavour and texture.
2. Vanilla Bean Classic. A moist, light buttercake that is made with lashings of genuine vanilla beans and butter, with not a drop of aritifical anything in sight.
3. Lemon Delicious. A very moist cake, made with lemon curd and white chocolate that is all at once rich, dense and satisfying, yet not cloyingly sweet like some cakes with white chocolate can be.
4. Mango Royale. A very moist cake, made with real mango puree and white chocolate that is a flavour sensation for those who want something to 'WOW' their guests with. Altogether an utterly decadent cake.
5. White Chocolate and Raspberry. A rich, velvety smooth cake with the addition of vanilla beans to undercut the sweetness of the white chocolate, and a very generous helping of fresh raspberries folded into the batter just before baking.
6. Almondine. A rich, dense and incredibly moist chocolate and almond cake that is incredibly chocolatey, with the almond richness coming as a secondary flavour, mellow and smooth and a perfect match for the richness of the chocolate.
7. Dulce de Leche. For those who love caramel, this cake has almost half a kilogram of caramel baked into every batch of batter! Sinfully delicious, this cake is smooth, luscious and decadent.
8. Miss Dixie's Classic Carrot. Spicy, sweet, nutty and everything a carrot cake should be. Loads of freshly grated carrot is uplifted by the combination of classic spices cinnamon, ginger and nutmeg, and boosted into legendary status by the starring additions of bourbon-soaked sultanas and oven-toasted pecans.
My fruitcake recipe is such that it does not bake well in cupcake pans as the outside of their tins cannot be wrapped to protect them from the long baking time.
In terms of choices though, here are some of my most requested flavours:
1. Chocolate fudge. Halfway between a chocolate cake and a mud cake, this cake is intensely chocolatey. It is denser than a chocolate cake, but lighter than a mud cake, both in flavour and texture.
2. Vanilla Bean Classic. A moist, light buttercake that is made with lashings of genuine vanilla beans and butter, with not a drop of aritifical anything in sight.
3. Lemon Delicious. A very moist cake, made with lemon curd and white chocolate that is all at once rich, dense and satisfying, yet not cloyingly sweet like some cakes with white chocolate can be.
4. Mango Royale. A very moist cake, made with real mango puree and white chocolate that is a flavour sensation for those who want something to 'WOW' their guests with. Altogether an utterly decadent cake.
5. White Chocolate and Raspberry. A rich, velvety smooth cake with the addition of vanilla beans to undercut the sweetness of the white chocolate, and a very generous helping of fresh raspberries folded into the batter just before baking.
6. Almondine. A rich, dense and incredibly moist chocolate and almond cake that is incredibly chocolatey, with the almond richness coming as a secondary flavour, mellow and smooth and a perfect match for the richness of the chocolate.
7. Dulce de Leche. For those who love caramel, this cake has almost half a kilogram of caramel baked into every batch of batter! Sinfully delicious, this cake is smooth, luscious and decadent.
8. Miss Dixie's Classic Carrot. Spicy, sweet, nutty and everything a carrot cake should be. Loads of freshly grated carrot is uplifted by the combination of classic spices cinnamon, ginger and nutmeg, and boosted into legendary status by the starring additions of bourbon-soaked sultanas and oven-toasted pecans.
Tuesday, January 20, 2009
Coming into Expo Season now!
It's that time of year again, when the Wedding Expo season cranks itself back into gear after the Summer hiatus, and we hit the streets.
Each Expo will feature at least 6 cupcake designs; my first Expo in February will feature 7 designs, 6 of which are completely new designs for this year. Many will also feature a co-ordinating cutting cake, which is fantastic to serve to the wedding party, or the parents of the bride and groom, or, keeping with the oldest of the wedding cake traditions, kept until the christening of your first child* or your first wedding anniversay* (whichever comes first).
* For fruit cakes only!
Also, I will be launching a new ancillary range at the first expo of the year - no spoilers yet, you will have to wait til the day to see the results, but I'm very excited by the new direction we are heading in, and I'm sure all my brides will be too!
These are the Bridal Expos that I have confirmed so far for this year:
Each Expo will feature at least 6 cupcake designs; my first Expo in February will feature 7 designs, 6 of which are completely new designs for this year. Many will also feature a co-ordinating cutting cake, which is fantastic to serve to the wedding party, or the parents of the bride and groom, or, keeping with the oldest of the wedding cake traditions, kept until the christening of your first child* or your first wedding anniversay* (whichever comes first).
* For fruit cakes only!
Also, I will be launching a new ancillary range at the first expo of the year - no spoilers yet, you will have to wait til the day to see the results, but I'm very excited by the new direction we are heading in, and I'm sure all my brides will be too!
These are the Bridal Expos that I have confirmed so far for this year:
February Sunday 15th Potters, Warrandyte, Vic.
April Sunday 26th Amberlee Estate, Cranbourne, Vic
May Sunday 24th Cardinia Centre, Pakenham, Vic
September Sunday 13th Inglewood Estate, Kangaroo Ground, Vic
October Sunday 4th Amberlee Estate, Cranbourne, Vic
Now, this is by no means an exhaustive list of the Bridal Expos that will be held in 2009. For a more detailed list, please head to the Bridal Events Australia website (http://www.bridalexpos.com.au/)
(There is always the possibiity that I may pop in on more Expos than currently confirmed, so watch for updates throughout the year for any new dates.)
I'll look forward to seeing you at the Expos!
More Wedding Cupcakes!
Red and White theme this week - such a change from last week!!!
Chocolate fudge cupcakes (my most popular cake flavour), topped with buttercream, and rolled fondant over buttercream, and decorated with hand made sugar flowers.
Chocolate fudge cupcakes (my most popular cake flavour), topped with buttercream, and rolled fondant over buttercream, and decorated with hand made sugar flowers.
Sunday, January 18, 2009
Wedding Cupcakes
Black and white chocolate fudge cupcakes, with rolled fondant over vanilla buttercream, and vanilla buttercream swirls.
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