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!).

IMG_8360

 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.

IMG_8349

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).

IMG_8351

 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.

IMG_8357

 Enjoy! X

Advertisements

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 😦

CherryRipeCake

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.

CherryRipeCake1

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.

CherryRipeCake2

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:

CherryRipeCake4

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.

CherryRipeCake3

Enjoy, and happy baking! X

Cappuccino Choc-Dip Macarons

Trust me to make macarons more difficult than they already are! I didn’t think the choc dip component of these special delights would be that tricky, but they turned out to be quite fiddly, and very messy. It was worth it though, as they were quite delicious. It’s been forever since I have made anything remotely coffee, and I tend to forget how yummy coffee flavoured desserts and sweets can be. This flavour went down really well with my family and colleagues, and even my boyfriend who loathes coffee quite enjoyed it, too. Winner! Also, apologies for the photos. I’ve been having issues with my good camera, so my iPhone had to do the job this time around.

Cappuccino Macarons

 The filling was super easy to make. It’s a basic buttercream with a bit of coffee thrown in. You just have to make sure to get the balance just right – not too much coffee, not too little. The flavour worked really well with the salted butter, and the dark chocolate dip. Even though it was messy, I’d totally do the choc dip again. It makes them just that little bit extra indulgent – perfect in the throes of Winter!

Macarons:

This recipe is Adriano Zumbo’s, and was published a couple of years ago in the Herald Sun. 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

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 (if it slightly burns my tongue, it’s done!). If you do not want to burn your tongue, Zumbo suggests investing in a candy thermometer and heating 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.

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. 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. 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 125c or 135c, fan forced.

Macarons

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 5 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) and some say that the longer they are refrigerated, the more the flavour is likely to develop. Macarons taste best when they are stored in the fridge, then brought down to room temperature to eat.

Cappuccino Buttercream:

  • 200g salted butter, chopped and softened
  • Approx. 1 cup icing (confectioner’s) sugar
  • 1 tsp vanilla bean paste
  • Approx. 30ml espresso (you can use coffee bags or instant powdered/granule coffee as well, just make sure it’s not too watered down)

Beat butter until pale and creamy. Add vanilla bean paste and beat until combined. Gradually add sugar and coffee to butter mixture. Please be careful with adding the coffee, as you don’t want to add too much liquid at once, otherwise the butter may split and curdle. Add it slowly and keep tasting until happy with the strength and flavour.

Cappuccino Macarons1

For the choc dip, melt good quality dark chocolate in a small glass bowl/ramekin. Don’t use anything too deep because it will make it harder to dip the macaron in and out of the chocolate. I melted the chocolate gradually, as I needed it, as I didn’t want it to harden, because the dipping process did take a while. Overall, I ended up using about 200g of melts (small chocolate bits). Melt chocolate in 20 second increments in the microwave, and use a metal spoon to stir. Melting the chocolate in short  increments will keep it from burning and turning into that horrible lumpy, grainy consistency. Once chocolate is smooth and glossy, gently dip each macaron half way into the chocolate, using a teaspoon to remove the excess, and place on an oven tray lined with a fresh sheet of baking paper. Once chocolate has hardened, dust macarons with cocoa. Place in an airtight container in the refrigerator, and bring to room temperature to eat.

Cappuccino Macarons2

 Whilst the weather here in Melbourne is pretty horrible at the moment, like, ice-all-over-your-car-in-the-morning kind of horrible (Aussie’s are not used to this!), the upside is that it’s perfect macaron making weather! No humidity, no air conditioning. Take advantage of it if you can!

 

Have a great weekend, and Happy Baking! 🙂

Coconut and Lime Ombre Cake

Happy slightly belated New Year to you all! I can’t believe it is 2014, and January the 1st marked whiskitforabiscuit’s second birthday. Yay 🙂 The beginning of the year is always a bit of a baking whirlwind for me, because almost every member of my family has their birthday in January. So, here is the first of the birthday cakes:

CoconutLimeCake

I love the combination of coconut and lime. It’s really fresh and summery, which is nice when you’re in the middle of the horrible heatwave Melbourne is experience at the moment! The last thing you feel like doing is forcing down a piece of heavy mud cake down your pie hole, so this cake, I thought, was ideal.

000_0007

As you may have seen, I enjoy making layer cakes with different colours and gradients; it just makes it a bit more fun, especially when kids are around. I also decided, instead of covering and filling the cake in buttercream, I used a fresh and tangy lime curd to sandwich the layers, and whipped cream to cover the cake, with some coconut, too. Buttercream does not go down well in heat!

Layers

For the cake, I used my trust vanilla cake recipe I have used many times before (which is originally a cupcake recipe, but it works just as well for larger cakes), and just added a bunch of lime zest, lime juice and coconut. It’s so easy and it works perfectly every time, especially when adding different flavourings. I only had a couple of hours to make this cake, so the layers are not quite as even as I’d like them to be. Oh well, it still tasted pretty awesome!

000_0003

I hope you all had an amazing New Year, and that 2014 is everything you wish it to be! Happy Baking 🙂