Raspberry Bubblegum Macarons

Macarons have been few and far between as of late. As much as I love making them, and more importantly, eating them, they can be very finicky and temperamental, especially in the heat and humidity of the summer. However, I thought, before I go back into Uni hibernation, I should probably make some, even just to know that I am still capable (and this I am now unsure of!).

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 I had been on the hunt for a delicious bubblegum flavour, as I love baking with fun and nostalgic flavours. With fresh raspberries in abundance, I thought, what better than raspberry bubblegum macarons. Whilst my shells failed to comply, they were still tasty, and the intense bubblegum flavour coupled nicely with the burst of the fresh raspberry.

 Macarons:

Recipe by Adriano Zumbo. You will definitely need kitchen scales to make macarons.

  • 135g almond meal
  • 135g icing sugar
  • 125g caster sugar
  • 45g egg whites
  • 50g egg whites
  • 40g water
  • Colouring gel, purple (Wilton and Americolour are best)
  • 100s & 1000s, any sort you like (I use CK Brand – Jimmies)

Spray four oven trays with cooking oil spray around the edges, and line with baking paper and set aside. Place almond meal and icing sugar in a large bowl, and sift together 3 times. Set aside, along with the 45g egg whites. Put 50g egg whites in a separate bowl. Heat caster sugar and water in a small saucepan, over a low-medium heat, until the sugar completely dissolves and begins to bubble slightly. You can also use a candy thermometer, and heat the syrup until it reaches 118 degrees C (244 degrees F). If the syrup becomes thick and powdery in appearance, you will need to start again. This is because the sugar has been heated too much, too quickly, and instead of dissolving, it has cooked and hardened.

Begin beating the 50g egg whites with one hand, and with the other, stream the hot sugar syrup down the side of the bowl to create an italian meringue. Beat until stiff peaks form, the meringue should be thick and very glossy. Add the colouring gel now, taking care to only add very small amounts until your desired colour is achieved. Pour meringue into the almond meal, icing sugar and 45g egg whites mixture and mix roughly to combine. When combined, fold mixture together (one single stroke) until there are no air bubbles left. Make a spread across the top of the mixture, and it should disappear in about 20 seconds. Spoon mixture into a piping bag fitted with a round nozzle. If you don’t have a piping set, most supermarkets sell plastic disposable ones with a few different nozzles. You should be able to find them in the baking aisle. Lock the bag by spinning the top around 4 times. Pipe 3-4cm rounds on the oven trays prepared earlier. Sprinkles macaron shells with 100s & 1000s. Tap the bottom of the trays on the kitchen bench and let them sit for about half an hour, or until mixture is dry to the touch. Don’t rush this process – you want the shells to be completely dry. Otherwise, it is unlikely that the ‘foot’ of the macaron will be formed.  Preheat your oven to 135c, or 125c fan forced.

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Place in oven and bake for 8 minutes. Turn trays around, and bake for another 9 minutes. To check if shells are cooked, gently lift one off the baking paper. If it peels of easily, they are done, if not, keep checking at 2 minute intervals. Furthermore, if you notice the tops have a slightly crumpled look after you take them out of the oven, put them back in for another couple of minutes. In my experience, this means that they are slightly undercooked and/or haven’t dried out enough before cooking. Cool on trays for 10 minutes, then peel off and place on a wire rack. The mixture should make about 12 -15 large macarons, and about 25 smaller macarons. Macarons keep really well (about 5 days in the fridge).

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 Raspberry bubblegum buttercream:

  •  Approximately 10 fresh or frozen raspberries, chopped finely
  • 200g butter, chopped and softened (not melted)
  • 2-3 cups icing sugar mixture
  • Colouring gel, turquoise (Wilton and Americolour are best)
  • Bubblegum flavouring (available at specialty cake supply stores)

With a beater, or in a mixer, beat butter until pale and creamy (usually 4-5 minutes). Gradually add in the icing sugar, mixing each addition until well combined. Add approx. ¼ teaspoon of colouring gel. You can always add more if you would like a deeper colour. Very carefully, add a couple of drops of bubblegum flavouring. Mine is extremely strong, so I only needed a tiny amount to achieve enough flavour. Remember, you can always put more in, but you cannot take it back out! Gently fold through the fresh raspberries through the buttercream.

Assembly:

Pair up similar sized macaron shells. Fill a piping bag, fitted with a large round nozzle (it must be large, as you do not want the pieces of raspberry to get stuck behind the nozzle), with buttercream. Pipe rounds of buttercream onto one macaron shell, and gently sandwich with the other. Place in an airtight container, and store in the fridge. Macarons always taste better the day after you have made them, as the flavour has had time to develop. Always serve macarons at room temperature.

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 Enjoy! X

Cherry Ripe Layer Cake

Happy New Year! I hope you all had a wonderful Christmas and New Year, and managed to relax over the holiday season. I can’t believe the best time of the year is over already, it always goes too quickly! Usually, for me, January is a busy month for cakes, with most of my families’ birthdays. This year, however, almost my whole family were sick, and celebrations kept getting put off! So, this beauty of a cake was made for three peoples’ birthday, and delicious it was. Excuse the crappy photos, my awesome proper camera broke, and my the photos from my phone just aren’t the same😦

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This cake is quite similar to this one I made about the same time last year, with red wine ganache. However, I omitted the red wine this year, and added toasted coconut flakes and cherry ripe bars.

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Chocolate Mud Cake Layers: (recipe by Janelle Bloom)

Makes 4 x 23cm layers

400g butter
200g good quality dark chocolate, chopped
1/2 cup water
1/2 cup good quality cocoa
2 tbs good quality drinking chocolate or instant coffee powder, or 1 tbs of each if you want
1 tsp vanilla bean paste/natural extract
2 cups caster (white) sugar
6 eggs, at room temperature
1 1/2 cups self-raising flour, sifted
Approximately 500g fresh cherries, stones removed and halved
Approximately 30 fresh cherries, with stems (I used a 695g bag altogether, and it was just enough)

Preheat oven to 160c. Line 23cm springform cake tins with baking paper. I had two tins, therefore had to repeat the process.

In a medium saucepan, combine butter, chocolate, water, cocoa, drinking chocolate and/or coffee powder and vanilla. Cook over a medium heat, stirring constantly, until melted and smooth. Remove from heat, and set aside for 10 minutes or until lukewarm.

In the meantime, beat eggs and sugar together in a stand mixer, on medium speed, until pale and creamy. Stream the chocolate mixture down the side of the stand mixer to incorporate into egg mixture. Beat until well combined. Stop the mixer, and add the flour. Beat again until well combined and smooth.

Weigh mixture into four even portions (I did this with digitial scales), to ensure even layers. Pour mixture into prepared tins. Bake for 25 minutes in preheated oven, or until a skewer is inserted, and comes out clean. Repeat process, depending on how many cake tins you have.

Cool cakes for 15-20 minutes in tins, and transfer to a wire rack. If not using immediately, wrap tightly with cling film once cakes are completely cool, and refrigerate. Bring down to room temperature to assemble and eat.

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Dark chocolate ganache: (you will need to make the ganache the day before serving the cake)

· 300g good quality dark chocolate, chopped, or choc bits
· 300ml thickened cream

In a medium saucepan, combine the chocolate and cream, and place over a low-medium heat, constantly stirring until melted. Place in a large bowl and let cool at room temperature. When ganache has cooled, cover with cling wrap and leave overnight at room temperature.

Assembly:

· Toasted coconut flakes or dessicated coconut
· 900g cherries, pitted and halved
· 100g whole cherries

Place one layer of mud cake on the stand/base. Place ganache in a piping bag fitted with a large round nozzle. Pipe one small dob of ganache in the middle of the cake, and place halves of cherries around it. Repeat the process with ganache around the other side of the cherries, and repeat again. Sprinkle with coconut. The end result should look like this:

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Repeat the process three times, until you reach the top layer. You can really decorate the top layer however you want. I used the ganache for the middle of the top layer, and as you can, sprinkled coconut around the edges. I stuck the whole cherries in with the ganache, to ensure they weren’t going to fall off. I sliced the cherry ripes into sharp triangles, to look effective on the cake.

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Enjoy, and happy baking! X

Wedding Cakes, Sesame Street and more!

Well, I did say it could be a while. However, I am back, and back with lots of photos of cake! The last month has been absolutely flat out with cakes for me, and it doesn’t look like I’ll be slowing down any time soon! Which is not a bad thing, it is nice to busy making cake, than busy writing essays! Anyway, lets get to the important stuff – this cake below was made for a very special family wedding in late November, and I was super happy with how they turned out:

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The top cake was a 4” vanilla bean layer cake, filled with lemon curd. All of the cupcakes were a nice simple vanilla bean, with fondant flowers to match the bride’s beautiful dress. I love making vanilla bean cake, because it’s so simple, but has such a lovely flavour (providing you use good quality paste or beans). I am definitely a chocolate girl at heart, but vanilla bean brings a nice change and is so underrated.

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I used the trusty vanilla bean cupcake recipe by Taste.com, which I have been using for years, for both cakes. The recipe is so versatile – the result is always great with cupcakes, and small and large layer cakes.

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These cupcakes below have to be the most fun I have ever had making cakes! I was a little nervous to make these because I have never done anything like it before, but I was very happy with the results! As you probably know from my previous work, I am not a fan of fondant at all, but I had to make a slight exception for these cuties🙂

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It was only the second time I have attempted bright red buttercream, because the first time, it was a nightmare! Red is such a difficult colour to get right, because you have to use sooooo much colour for it to be deep enough. However, if you add too much gel to the buttercream, it splits due to the amount of liquid = disaster. It took me two times to get it right, and the trick for me was to start with a deep pink, and then add the red to deepen the colour. If anyone has any tips for red buttercream – please let me know!!🙂

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Below are some other Birthday and Christmas cupcake orders I have been lucky enough to make🙂

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Happy Christmas baking to you all, stay tuned for a delicious festive dessert soon! x

P.S. For more regular photos and updates, follow me on Instagram – @whiskitforabiscuit

 

A deliciously Wonkarific Willy Wonka party!

So…it’s been a while. I apologise for the lack of posting so far this year, it has been a busy one. Anyway, last week was my sister’s birthday party, and there is always a fun theme for her parties. You may remember the Wonderful Wizard of Oz party, from two years ago. Being the lover of all things sweet, I was obviously very excited about this year’s theme!

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I had been planning the cake for quite some time, and I was really happy with how it came together. It was my first ever tiered cake, and it wasn’t as scary as I thought it would be! I had envisioned the bottom tier being squashed from the pressure and my lack of experience, but I was lucky. The cake was inspired by the work of the one and only Katherine Sabbath, who you should totally check out. The bottom tier was a 6 layer rainbow cake – similar to this one from a few years back, filled with nerds and popping candy, and covered in sour watermelon buttercream, with white chocolate pink neon ganache drip. The top tier was a chocolate raspberry mud cake filled with dark chocolate ganache, covered in vanilla bean buttercream, with a white chocolate neon green drip. I got my hands on everything Wonka I could find, and smattered it on the cakes as nicely as I could!

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Other bits and pieces I created for the party included Redskin Macaron lollipops (you can find the recipe for these here), Chocolate covered Oreos with popping candy (these were the kids fave!), and chocolate sprinkle spoons with nerds.

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It was a really fun day, and such a great theme for a kid’s party. Shout out to my Mum who did such an amazing job setting up, and making all the decorations🙂

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Fingers crossed for another post soon, but until then, follow me on Instagram – @whiskitforabiscuit

Cappuccino Naked Layer Cake with Chocolate Ganache

These naked cakes seem to be on trend at the moment! I really enjoyed making this cake, and I really like the combination of the rustic buttercream around the cake, and the rosettes and pool of chocolate ganache on top. This cake was made for my Mum’s birthday, as she loves coffee and chocolate. So, this flavour was a no-brainer!

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 I used the trusted vanilla cupcake recipe for this cake, as it converts quite well into a round cake, too. I tried to get a good quality coffee flavour into the buttercream by using real espresso shots, and this worked really well. I also used dark chocolate ganache in the middle of the layers as well as on the top. It was a nice addition and it cut through the creaminess of the buttercream, and really, who doesn’t love ganache?!

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 Vanilla Cakes:

  • 200g butter, chopped and softened
  • 1 1/2 cups caster (white) sugar
  • 2 tsp vanilla bean paste/natural extract
  • 4 eggs
  • 2 3/4 cups self-raising flour
  • 1 cup milk

Line two 22cm round springform cake tins with baking paper. Preheat oven to 180c. Beat butter, sugar and  vanilla bean paste until pale and creamy. Add the eggs, one at a time, until each is well combined. Add the flour and milk gradually, in alternating batches. Stir with a wooden spoon to combine after each addition. Ensure you begin and finish with flour. Divide mixture evenly between the two prepared cake tins. Bake in preheated oven for approximately 30-40 minutes, or until a skewer is inserted and comes out clean. I had a bit of a problem with my cakes taking a while to cook in the middle, and one of them sunk quite a bit after I had taken it out of the oven. If you find this starting to happen in the few minutes after you have taken the cake/s out, place them back in, and lower the oven temperature if the edges of the cake are cooked. You don’t want dry edges and a  raw middle. Yuk! Once cakes have cooked, leave them to cool completely in tins. Release gently from tins once cool. If you are not assembling the cakes immediately, wrap them tightly in cling wrap and place in the fridge until ready to assemble. I prefer to assemble cakes cold, especially this one, because you will need to carve the tops. Always bring cake down to room temperature to serve and eat.🙂

Dark Chocolate Ganache:

  •  250g good quality chocolate chips, or dark chocolate, chopped
  • 1/3 cup thickened cream

Combine chocolate and cream together in a medium saucepan, and cook over a low-medium heat, stirring, until melted and smooth. Pour into a heatproof bowl, and leave until set. If you are not using ganache on the same day, refrigerate, and slightly warm in the microwave to use.

Espresso Buttercream:

  • 400g butter, chopped and softened (I prefer to use salted butter when making buttercream)
  • 3 1/2 cups icing sugar mixture
  • 1 tsp vanilla bean paste/natural extract
  • 30ml espresso coffee (try to use real espresso if you can. If it is not possible, use a good instant coffee powder with 30ml boiling water

Beat butter and vanilla until pale and creamy. Gradually add the sugar and coffee and beat until well combined. With the sugar and coffee, you don’t have to stick to these quantities if they are not to your taste. Taste as you go and add what you are happy with.

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Assembly:

Place one vanilla cake on the stand or board which you will present on. Using a serrated bread knife, gently cut the top of the cake, horizontally, until you have created an even top. Using a palette knife or a spatula, generously spread approximately 2/3 cup of buttercream over the top of the first cake. Then, using a tablespoon, spoon approximately 2-3 tablespoons of dark chocolate ganache on top of the buttercream and push out toward the edges of the cake, taking care not to mix the two – you want the ganache on top of the buttercream. Place the second cake on top of the first, and again, gently cut across it to create an even top, and spread with the buttercream only. After this, using your palette knife or spatula again, gently coat the outside of the cake with buttercream, taking care to gently scrape the edges, creating a smooth, naked cake appearance. Then, place approximately 2 1/2 cups of buttercream into a large piping bag fitted with a large, star nozzle. Pipe rosettes or swirls around the edges of the cake, and lightly dust with cocoa powder. Spoon 1/2 cup of dark chocolate ganache into the middle of the cake, and gently spread out to the rosettes if you need to. As mentioned earlier, always bring cake down to room temperature to eat. Serve, and enjoy!

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Happy Baking!

Chocolate Mudcake Layers, with Red Wine Ganache, Fresh Cherries and Hazelnut Praline

Happy New Year to you! I am back with a bang – with this bee-yoo-tiful chocolate mud cake with all the bells and whistles! I hope you all had a wonderful Christmas and New Year, and enjoyed the break with your loved ones. I know I certainly did, and am feeling refreshed and ready to attack 2015 head on!

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I must say, I am super proud of this cake. I knew exactly what I wanted it to look like, and I had all the flavours imagined in my mind. It turned out perfectly, and it was really delicious, if I say so myself. This cake was inspired by the fantastically awesome Katherine Sabbath. If you don’t know who she is, pretty please check out her Instagram – you will be amazed!
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The thing I loved most about this cake, apart from how it looked, was the combination of the dark chocolate red wine ganache, and the fresh cherries. The richness of the chocolate and the red wine together, with the hit of the juicy fresh cherries, full of flavour, was downright damned delicious. The cherries here in Australia at the moment are so yummy, and so cheap! Yay for Summer! If only it lasted all year long.
Chocolate Mud Cake Layers: (recipe by Janelle Bloom)
Makes 4 x 23cm layers
  • 400g butter
  • 200g good quality dark chocolate, chopped
  • 1/2 cup water
  • 1/2 cup good quality cocoa
  • 2 tbs good quality drinking chocolate or instant coffee powder, or 1 tbs of each if you want
  • 1 tsp vanilla bean paste/natural extract
  • 2 cups caster (white) sugar
  • 6 eggs, at room temperature
  • 1 1/2 cups self-raising flour, sifted
  • Approximately 500g fresh cherries, stones removed and halved
  • Approximately 30 fresh cherries, with stems (I used a 695g bag altogether, and it was just enough)

Preheat oven to 160c. Line 23cm springform cake tins with baking paper. I had two tins, therefore had to repeat the process.

In a medium saucepan, combine butter, chocolate, water, cocoa, drinking chocolate and/or coffee powder and vanilla. Cook over a medium heat, stirring constantly, until melted and smooth. Remove from heat, and set aside for 10 minutes or until lukewarm.

In the meantime, beat eggs and sugar together in a stand mixer, on medium speed, until pale and creamy. Stream the chocolate mixture down the side of the stand mixer to incorporate into egg mixture. Beat until well combined. Stop the mixer, and add the flour. Beat again until well combined and smooth.

Weigh mixture into four even portions (I did this with digitial scales), to ensure even layers. Pour mixture into prepared tins. Bake for 25 minutes in preheated oven, or until a skewer is inserted, and comes out clean. Repeat process, depending on how many cake tins you have.

Cool cakes for 15-20 minutes in tins, and transfer to a wire rack. If not using immediately, wrap tightly with cling film once cakes are completely cool, and refrigerate. Bring down to room temperature to assemble and eat.

Dark Chocolate and Red Wine Ganache:

  • 500g good quality dark chocolate, chopped
  • 2/3 cup thickened cream
  • 1/2 cup red wine, I used Shiraz

Place chocolate and cream in a medium saucepan, and cook, over a medium heat, stirring, until melted and smooth. Remove from heat, and slowly add red wine. Stir until well combined and mixture is thick (wine will hang at the top of the mixture, but keep stirring, as it may take a couple of minutes for it to be mixed in properly). Pour ganache into a heatproof bowl, cover in cling film, and refrigerate. If using ganache that day, you will need to wait until it is set to use it. It may be a good idea to make the ganache first. If using the next day, you will need to slightly warm ganache in the microwave, for 10 seconds only.

FYI – for best results, beat your ganache in the stand mixer before piping, especially if it has been in the fridge overnight and has been warmed in the microwave. It will make the ganache nice and fluffy, and will be much easier to pipe.

Hazelnut Praline:

  • 1 cup caster (white) sugar
  • 3 tbs water
  • 1/2 cup hazelnuts, roughly chopped

Line an oven tray with non-stick baking paper. Arrange hazelnuts neatly on the tray. Place sugar and water in a medium saucepan, and cook, on a low-medium heat, until sugar has completely dissolved. Then, turn heat up to high, and cook, stirring occasionally, until sugar mixture turns a deep golden colour. Pour sugar mixture over the hazelnuts, and leave to set and cool, which will take approximately 30 minutes. If not using praline immediately, break into pieces and store in an air-tight container, in the freezer. This will prevent the praline from becoming sticky.

 

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Assembly:

Spoon mixed ganache into a piping bag with a wide, round nozzle. Place one mud cake on a stand, board or plate. Pipe one round of ganache in the centre of the cake. Place cherries, cut side down, around ganache. Repeat process around the cherries with the ganache, and repeat again. It should go: ganache, cherries, ganache, cherries, ganache (see photo below). Repeat with the second and third layers of mud cake. For the final layer, the top of the cake, do the exact same thing with the ganache, but instead, place the whole cherries on this layer. In addition, place whole cherries on top of the ganache rounds on the edge, just to give the cake a bit more height. Trim the ends of the cherry stems if they are brown, with a pair of kitchen scissors. Arrange praline as desired. ENJOY!🙂

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This cake was made for my Dad and Nanna’s birthdays, and to see their faces light up when they saw this cake was wonderful, and then again when they tasted it. It really was a labour of love. I hope I get the opportunity to make this special cake again soon.

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Until next time…x

Follow @whiskitforabiscuit on Instagram here.

Pomegranate, Salted Caramel and White Chocolate Pan Cookie

Delicious. Is just what this delightful pan cookie was. I have been wanting to make one of these for a while now, and it certainly did not disappoint. Crispy on the outside, soft and gooey on the inside, plus the addition of creamy salted caramel = YUM!

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 The combination of the sweet white chocolate, salty caramel, and the fresh little pops of the pomegranate seeds were a really great mix together. However, I also made smaller cookies on their own, which were delicious, but very, very soft, due to the amount of salted caramel I added! This combination is perfect for a pan cookie, topped with more pomegranate and some ice cream. Plus, these are so easy to make, and are a great dessert to share, or not to share😉

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 Pomegranate, Salted Caramel and White Chocolate Pan Cookie: 

Makes 1 pan cookie, and approximately 12 smaller cookies. You could halve this recipe for the pan cookie only.

  • 125g butter, chopped and softened, not melted
  • 1/2 cup brown sugar, tightly packed
  • 1/2 cup castor (white) sugar
  • ½ tsp vanilla bean paste/natural extract
  • 1 egg
  • 1 3/4  cup self-raising flour
  • Pinch of sea salt
  • 250g good quality white choc chips
  • 2 tbs salted caramel (I used a homemade one, but you could also use Dulce de Leche, Nestle Top ‘N’ Fill Caramel)
  • Seeds of ½ a pomegranate

Preheat the oven to 160c. Grease a small non-stick pan (I used a 17cm pan) with butter, and set aside. Beat the butter and sugar together until pale and creamy, approximately 3-4 minutes. Add the vanilla, and the eggs, one at a time until well combined. Stir in the flour with a wooden spoon, until completely mixed. Add the chocolate, salted caramel and pomegranate seeds, and mix well. Spoon mixture into prepared pan, filling it to the top, and smooth over mixture with a spoon. Place in pre-heated oven, and bake for 15-20 minutes, or until golden. Let cool for 5 minutes, and top with more pomegranate seeds and ice cream. Enjoy!

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FYI – you could easily use a bigger or smaller pan for this recipe, you would just need to adjust the cooking time, and keep an eye out for when the cookie is golden, or to your liking🙂 Also, sorry for the crappy photos. I had to quickly snap away before the sun went down!

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