Tag Archives: cake

Recipe: Lemon and Ruby Cakepops

You probably thought I was done with rainbow-wedding-cake related posts, didn’t you?  Nope.  Not a chance.  I’m actually writing this a month before you are reading it (and a good thing, too, because right at this very moment I am almost certainly collapsed into an incoherent heap after running a conference all week) and if I dared look into my fridge right now, I would see, in addition to these cake pops, a large box full of chocolate cake crumbs, a big ball of white chocolate ganache the size of my clasped hands, a bowl of lavender whipped ganache, and half a carton of cream – ooh, and I’ve just realised what I should make next, but I’m not going to tell you what that is because that would be cheating.

In short, you would not believe how many leftovers that wedding cake generated, so having spent the last few Sundays reviewing the individual cake recipes, we are now starting on the Leftovers Chronicles.

(And yes, I’m milking this for as long as I can, because I do want to start blogging regularly again… but I don’t trust this current burst of energy and ideas to last, so I want to try to blog well ahead of time while I can so that if it all goes to hell for a month or two, there won’t be such a long gap between posts…)

Anyway, cake pops.  Cake pops are traditionally made from cake crumbs and icing mixed together and dipped in chocolate or candy melts.  I usually find them horrifically sweet, to be honest.  But I also didn’t have many other ideas for what to do with epic amounts of cake off-cuts.  So I thought I’d see what happened if I mixed them with the lemon curd that I also had leftover, and the results were actually pretty good, and not too sweet at all. 

As for the ruby chocolate… yes, of course I pre-ordered some from the first shipment in Australia.  If you haven’t tried it yet, it’s quite an interesting taste – I think it’s like white chocolate, but with an acidic bite to it.  It is not, to be honest, my favourite kind of chocolate, but it does go very well with lemon, which most other kinds of chocolate do not.  If you can’t get your hands on ruby chocolate – which is not cheap, in any case – white chocolate would work just fine, but the overall result would just be a little sweeter.

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Recipe and Review: Blood Orange Jaffa Cakes and Deceptive Desserts

When I got back to work after my long service leave earlier this year, I discovered a cookbook on my desk, courtesy of one of my Professors.  This is an excellent way to come back from long service leave and I highly recommend it to any who are considering such a thing.  The book was  Deceptive Desserts: A Lady’s Guide to Baking Bad! (which I see is actually discounted at the Book Depository right now), and it is a rather brilliant collection of recipes for ill-advised treats – face-hugger cake, cannoli with little kitten faces, Frankenstein’s monster cake, terror-mi-su, cinnamon buns shaped to look like serpents ready to strike, cat-lady jello, and my personal favourite, screaming strawberries in vanilla mousse with chocolate tentacles.

It’s kind of like someone watched a lot of 1980s Dr Who and then read the Australian Women’s Weekly Birthday Cake Book right before bedtime, and then had nightmares.

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The illustrations are truly a thing of beauty – Christine McConnell, who is a stylist and photographer as well as a baker, photographs herself in vintage costumes that coordinate with her various disturbing desserts, with the occasional cat in the background, looking appalled.

The recipes are also nicely varied – it isn’t the sort of cake book that gives you six basic recipes at the start and then focuses on how to decorate them; there are recipes for sugar cookies (decorated to look like gravestones), waffle cones, various mousses and jellies, lime meringue cakes, devil’s food cakes, donuts (disguised as fried chicken and vegetables), banana bread, caramel popcorn, peppermint brownies, and apple pie, to name a random assortment.  I would note that the recipes are American and thus tend to have rather more sugar than I prefer in my cakes, but this is a minor quibble for an extremely fun and comprehensive book.

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Recipe: Strawberry, Lemon and Apricot Cake

You know when you are doubling a recipe, and you think that because you do this all the time you will be totally fine doing this in your head, and then you randomly go and forget to double some ingredients and then, for some mysterious reason, somehow quadruple other ingredients, and this doesn’t even count the fact that you had, in any case, done that usual thing where you take out the icky walnuts and replace them with something random and also don’t measure the lemon zest properly, because seriously, who measures lemon zest?, and also you added extra strawberries because STRAWBERRIES, and…

Yeah, that’s what happened here.  I was wondering why the batter was turning out so oddly, and then, as I was carrying the cakes to work last Thursday morning a little part of my brain went “wait, 15 times 16 is 240, not 480, and definitely not 500, which is what I actually used because I couldn’t be stuffed measuring the butter properly so late at night…”

Oops.  But, as it turns out, doubling the butter just turns the cake from a tea-cake texture into more of a pound cake one, and the whole thing was absolutely delicious, and best of all, I actually get to write up the recipe in my blog, because I assure you, the recipe as I adapted it, both deliberately and inadvertently, is definitely not the recipe in Nicole Routhier’s Fruit Cookbook.  Not by a long way.

So there you go.

Incidentally, this is also why there are very few photos and they are all of the cake in pieces.  I really didn’t think it was going to work.  Sorry.

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2 cups of plain flour
1 tsp bicarb of soda
2/3 cup chopped dried apricots
2 large eggs
 1/2 cup caster sugar + 1/3 cup for the syrup
250 g unsalted butter, melted
1/4 cup milk
zest and juice of two lemons
500 g strawberries, hulled and cut into 1 cm pieces, or thereabouts.

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Kitchen Adventures: Making the MasterChef Lolly Bag Cake

Let’s just start by saying that yes, it’s sweet.  Outrageously sweet.  Ridiculously sweet.  For my palate, it’s pretty much too sweet.  But having said that… it’s astonishing how well the flavours go together, because I really wouldn’t think you could combine the flavours of spearmint leaf lollies, jaffas, banana lollies, freckles, redskins and musk sticks and get anything other than a stomach ache.

But I’m getting ahead of myself.  We should really start by travelling back in time to that episode a month or two back when Bernard Chu of Lux Bite (a patisserie that I *clearly* need to visit) brought his Lolly Bag Cake in to MasterChef for the contestants to make.

The original cake

The original cake

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Show-off post: Eurovision Party Cake

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Tonight, they are screening the Eurovision finals in Australia, which means it’s time for a Eurovision party! Of course, everyone knows that a proper party requires food, preferably in ridiculous quantities, and I can assure you that my giant pot … Continue reading