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:

WeddingCake

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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

 

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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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Pork Belly with Apple Cider Vinegar Gravy and Roasted Apples

I can’t believe Christmas is over already! 😦 This makes me a bit sad, because it is, by far, my favourite time of the year. My favourite time from this Christmas was probably eating this pork belly. It was that good, even if I do say so myself. Pork Belly is hands down, one of my favourite foods in general. If the piece of tender meat along with the layer of juicy fat isn’t enough to whet your appetite, then the thick slab of crispy, salty crackling (that should always be there) surely must!

Served

The recipe that I used was awesome to say the least, and it will certainly be making a regular enough appearance on my kitchen table. I searched for awhile to find a recipe I was happy with, and that didn’t seem too hard, because pork belly is definitely not the easiest thing to cook. I really loved the roasted apples that went with the pork, because they were all lovely and caramelised from the butter and brown sugar I put with them in the oven, and it was a welcome change from the standard super sweet store bought apple sauce! Plus, the whole apples look much nicer on the plate, too.

Apples, butter and sage

I’m not going to worry about writing the recipe out for you, because I followed it word for word from Taste.com, my go to site for awesome recipes. You can find it here. If you are going to try cooking pork belly yourself, I have a couple of tips for you. Not that I am an expert on the subject, but they certainly helped me out. Firstly, ask your butcher to score the pork rind for you, it makes preparing the meat a lot easier. Second, do not be afraid of salt! Salt will draw moisture out of the pork, and create crispy, crackly goodness. I put three layers of coarse sea salt on my rind, along with the fennel seeds called for in the recipe. Lastly, if your pork is not as crispy in the middle as it is on the edges, it is okay to leave it in the oven for longer, just turn down the temperature a little, and it is unlikely that the meat will dry out.There is a lotttttttttttt of fat in pork belly, it will keep the meat moist.

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And, of course, enjoy every moment of eating that pork. I am not often happier than I am when eating freshly roasted pork crackling, as silly as it sounds. I love it!

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I hope you all had a wonderful Christmas, and enjoy bringing in 2014! Thanks very much for reading whiskitforabiscuit’s adventures this year 🙂 See you next year. Happy Baking!

Poached Pear and Salted Caramel Macarons

After four months of no baking, it feels good to be back! I can’t believe it’s been THAT long, nearly half a year of no butter and sugar action, which is a just a bit wrong, really. When I stepped back into the kitchen and begun measuring my ingredients out, it all came flooding back. It was reassuring to know that I hadn’t completely lost my touch, and the macaron recipe I use has remained engraved in my brain – it’s the only recipe I know off by heart, no surprise. I had been planning  these macarons for about a week to mark the beginning of my Christmas baking schedule, which is very hectic – again, no surprise, as I always become over ambitious with these things, trying to do waaaaay too much in so little time. Whilst this flavour is not quintessentially Christmass-y, it is extremely delicious. Anything involving salted caramel is. I poached the pears in vanilla and cinnamon, so I guess that means I can claim it as a Christmas flavour?

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I loved the fresh hit of the pear in the midst of the creamy caramel, however I think it made the shells  bit soggy unfortunately. Next time, I would maybe try making my own pear jelly and have little cubes in the middle. They were delicious nonetheless. The green Christmas trees on the shells were incidental actually. I just thought it would be nice to add a little green touch to represent the pear, but I’m happy with the result!

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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
  • Colouring gel, green

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. If you want to add flavouring/colouring, now’s your moment. So add the colouring now. Just lightly beat them into the meringue. 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 bag set, most supermarkets sell plastic ones, they are Multix brand, in an orange box and contain 5 piping bags with a few different nozzles, plus they’re only about $3. You should be able to find them in the baking aisle). Dip a skewer into green colouring gel, and wipe up one side of the piping bag, creating a straight line. 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. Meanwhile, preheat the oven to 145c (135c fan forced).

Place in oven and bake for 16-20 minutes. Check macarons at 16 minutes, and to test if they are cooked, pull a macaron off the baking paper. If it is stuck, keep cooking and checking regularly. 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.

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Caramel Maison: (from p. 242 of Adriano Zumbo’s book, Zumbo):

•220g pouring (whipping) cream (35% fat)
•1 vanilla bean, split and seeds scraped (I used 1 tsp vanilla bean paste)
•120g water (this is just under 1 cup)
•300g caster (white) sugar
•60g liquid glucose (available at most supermarkets)

Place the cream and vanilla in a small saucepan over a medium heat and bring to the boil. Then, remove from the heat, and remove the vanilla bean if you are using one. In the meantime, place the water, sugar and glucose in a larger saucepan over a low-medium heat and cook until the glucose and sugar are fully dissolved, stirring occasionally. Zumbo’s says to use a clean pastry brush dipped in water to clean the sides of the saucepan in order to avoid crystalisation, however you can also just place the saucepan in really hot water with suds just after use and the sugar will melt off really easily. Increase the heat to medium, and cook the sugar mixture until it reaches a dark amber colour. This does take quite a while, and I was getting worried that mine would not work, but persistence is key here, it will eventually darken after 6-7 minutes. Very carefully stir the cream mixture into the sugar mixture slowly – be very careful because it spits and releases lot of heat. I found the best way to do this was with a spoon with a very long handle, as you want to keep your face as far away from the saucepan whilst it is spitting. If you don’t have a spoon with a super long handle, just add the cream really slowly and try to stir as best you can! Keep stirring as much as you can until the caramel settles down, then stir until completely smooth. Transfer to a bowl, let it cool to room temperature, cover with plastic wrap and place in the fridge.

Caramel Buttercream: (this recipe is on page 42 of Zumbo’s cookbook)

•150g unsalted butter, chopped and softened
•300g caramel maison
•4.5g sea salt flakes

Place the butter in a bowl, and beat until light and fluffy. Warm the caramel maison in the microwave until it reaches a pouring consistency (mine needed 1 min, 20 seconds on high as it was in the fridge overnight), however, just warm it in stages to prevent burning the caramel. With the beater running slowly, add the caramel maison to the butter and continue mixing until thick. Once I had added about half of my caramel, I got a bit worried because it looked like it was curdling, however as I kept adding the caramel, it began to thicken up. So don’t freak out until you have added all of the caramel to the butter. Once you have added all of the caramel, fold in the salt. I did not measure my salt, as I used a shaker. So if you too are using a shaker, just salt to taste.

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Poached Pears: (recipe adapted from Taste.com.au)

  •         2 packham pears
  •        3 cups cold water
  •        1 cup caster (white) sugar
  •         ½ teaspoon vanilla bean paste or ½ vanilla bean with seeds scraped
  •        1 cinnamon stick
  •        Lemon juice

Peel pears from the stem down, and coat in lemon juice. Place all ingredients in a medium sized saucepan and simmer over a medium heat for around 20 minutes, or until pear is soft. You can test the pear with a fork, however do not make too many holes as they can become waterlogged. Once pear is cooked through, place in fridge for approximately 30 minutes to cool completely. Once cooled, cut into small bite sized pieces.

Assembly:

Pair up likely macaron shells. Scoop caramel into a piping bag fitted with a round nozzle. Pipe a small circle on one shell, place a piece of pear on the caramel, and pipe another small circle over the top of the pear. Sandwich together, and place in an airtight container in the fridge. When ready to eat, bring macarons down to room temperature.

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Popping Fruit Tingle Macarons

I LOVE a fruit tingle. Both the cocktail, and the lolly. But the fizzy sherbet lolly especially. Fruit Tingle’s (which are similar to Bottle Caps/SweeTarts/Refreshers) have been one of my favourite lollies since I can remember – I love the sourness and the sweetness together, and would often chuck a whole small packet in my mouth at once, quite happily. Fruit Tingles are nostalgic for me – I remember I used to have competitions with my friends to see how many multi-coloured lollies we would get, and we would make a wish with each multi-coloured fruit tingle we got in our packet. A few years ago, thanks to Raspberri Cupcake’s Orange Cake with Fruit Tingles Icing, I discovered the joy of fruit tingles and butter combined. It was pretty magical and life changing. And so, I present Fruit Tingle Macarons with Popping Candy.

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I threw in another favourite candy of mine from the 90s – Wizz Fizz. I’m sure it was a worldwide phenomenon possibly under other names in other countries, but if you have been completely deprived, and have not been introduced to Wizz Fizz, it is just sherbet in a small bag with a little coloured spoon. Well, I shouldn’t say it’s just sherbet. It’s amazing tingle soury goodness that everybody should experience at least once, it’s good fun. And I guarantee once you have finished the bag you will be covered in a white powder. The good type of white power – Wizz Fizz 😉

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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
  • 1/4 tsp colouring  gel, orange

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. If you want to add flavouring/colouring, now’s your moment. So add the colouring now. Just lightly beat them into the meringue. 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 bag set, most supermarkets sell plastic ones, they are Multix brand, in an orange box and contain 5 piping bags with a few different nozzles, plus they’re only about $3. 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. Meanwhile, preheat the oven to 145c (135c fan forced).

Place in oven and bake for 16-20 minutes. Check macarons at 16 minutes, and to test if they are cooked, pull a macaron off the baking paper. If it is stuck, keep cooking and checking regularly. 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.

Lollies

Sugar Syrup topping:

  • 1/2 cup caster sugar
  • 1/4 cup water
  • 1/2 stick crushed fruit tingles

Melt the caster sugar and water in a small saucepan until completely dissolved. With a pastry brush, gently brush the macaron shells (about 5 at a time because they will dry) and place a small amount of fruit tingles on top of each shell. Leave on wire rack to dry.

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Fruit Tingle Buttercream:

  • 1 stick (34g) Fruit Tingle lollies, crushed down to a rough powder (I used a mortar and pestle, you could also use a food processor)
  • 250g salted butter, softened – not melted
  • 1 cup icing sugar mixture
  • 1 multi pack of Wizz Fizz (8 small packets)
  • 2 packets popping candy (I can’t remember the size of the packet, but they were quite small and were Strawberry/Cola flavoured. In Australia, you can buy them at Woolworths)
  • Food colouring gel, green (you could use pink or yellow if you wanted as well)

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Beat butter until pale and creamy. Gradually add icing sugar mixture. Beat in Wizz Fizz and Fruit Tingles until well combined. Beat in colouring gel. You can store buttercream overnight at room temperature, but it is best used immediately. To fill the macarons, spoon buttercream into a piping bag fitted with a large, round nozzle (make sure it is extra large so the chunks of fruit tingles won’t get stuck). Pipe 3/4 teaspoon of buttercream on shell, sprinkle with popping candy, and sandwich with another shell. Store macarons in the fridge, but bring them down to room temperature to eat. Enjoy!

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Cinnamon Donut Macarons

I had been wanting to try this flavour for some time, but I was just trying to figure out the best way of making the filling, and incorporating as much donutty flavour as I possibly could into the it, instead of say, just making a buttercream and flavouring it will a crapload of cinnamon. This time, I went all out Zumbo-style, and creeped a little bit out of the box, and my comfort zone. Thankfully, it kind of paid off. This flavour was quite delicious.

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 I’m not going to write out a recipe for the filling, because I did so many things and added so many little bits and pieces that I cannot remember it to the tee! I will try to explain it as best as possible 🙂 I was extremely lucky with my shells this time, they were a particularly good batch and I didn’t have to throw ANY out – this never happens! Totally wish it was like that everytime! Again, apologies for the shadow-y night time photos.
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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
  • 1/4 tsp colouring      gel, brown

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. If you want to add flavouring/colouring, now’s your moment. So add the colouring now. Just lightly beat them into the meringue. 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 bag set, most supermarkets sell plastic ones, they are Multix brand, in an orange box and contain 5 piping bags with a few different nozzles, plus they’re only about $3. 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. Meanwhile, preheat the oven to 145c (135c fan forced).

Place in oven and bake for 16-20 minutes. Check macarons at 16 minutes, and to test if they are cooked, pull a macaron off the baking paper. If it is stuck, keep cooking and checking regularly. 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.

Macarons

Cinnamon Donut filling:

As I mentioned earlier, I am not going to write out a recipe for this filling. I’ll briefly go through what I can remember 🙂
Donuts
So, firstly, I placed the donuts in the container with the cream, and left it from about 12 midday to 3 or 4pm the next day. I pulled all of the donuts out, except for 2, and in hindsight, I think I really should have left 3 to give it a little bit more of a donutty flavour. The cream was not as flavoursome as I hoped for, so with the remaining 2 donuts in the cream, I blitzed it all up together, to make a cinnamon donut whipped cream like thing. After this, the mixture was still a little lumpy, so I put it through a fine sieve which made it separate – which was actually not a bad thing. I then whipped up about 3/4 cup thickened cream, and added some icing sugar and cinnamon sugar (you can buy this in a glass jar at the supermarket or just add cinnamon and sugar separarely), and folded it into the donut and cream mixture. It was very runny after this, so I stirred in about 1/3 cup cornflour, and left it overnight to thicken. I then just placed the filling in a piping bag fitted with a round nozzle and filled the shells. Due to the amount of cream in the filling, it was a bit more runny than usual, which made the shells a bit fragile. They still tasted pretty awesome, though 🙂
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