Monday, August 30, 2010
A very tired and sleep-deprived team at the end of it, but we enjoyed bringing a little cupcake joy to the world around us, and certainly can't wait til next year's cupcake day!
Thank you very much for supporting us.
Sunday, August 29, 2010
Tomorrow is the SPCA Cupcake Day. There will be cupcake stands around the Auckland CBD from 7am and as promised, we are doing our part! The team has been baking non-stop! We have already baked and decorated 157 cupcakes, raising a few hundred dollars. We have orders for tomorrow so, it'l be another dawn start.
But we are happy to bring a little cupcake sunshine to the world and to make the world a little sweeter :) Find out the closest place to buy cupcakes tomorrow to support the work of the SPCA. Oh....and the SPCA stands for the Society for the Protection of Cruelty to Animals :)
Tuesday, August 24, 2010
Not a fan of anything artificial but must admit that only pink food colouring works well for this cake. A little retro and a little boring, but if you are into making this ancient cake then try this recipe.
Soften 250g butter and beat 1 1/4 cup caster sugar with a little vanilla. Add 4 eggs, one at a time. The mixture curdles when u add 1 cup milk. Fold in 2.5 cups of plain flour and 2.5 teaspoons baking powder. Divide mix between 3 bowls. Place a drop of pink food colouring into one and in the other 2 tablespoons of milk, 2 tablespoons cocoa powder and 1 tablespoon caster sugar. Once mixed, then place spoonfull of each mix randomly in a cake tin and with a knife swirl it. Bake at 160C for around 50 minutes.
into slices. For a quick biscuit/pastry-like base: melt 150g butter in the microwave, add 1/2 cup icing sugar and add 1.5 cups plain flour. Mix until a dough forms and press it in baking tin. Bake at 180C for 10 minutes. Perfect for lemon curd slice or berry almond silce.
Monday, August 23, 2010
Saturday, August 21, 2010
This one, not of my own creation, is for all of those who asked and asked and asked for the recipe :) Zoolbia, like the Indian jalebi, is a fried batter and dipped in sugar syrup. This recipe (came from a random cookbook, unfortunately I can't remember it now) is quite strange and not like the other recipes found everywhere. Most recipes have flour in it or fully made of wheat starch. This one is worth making, it turns out cruchy and keeps the golden crunch.
Here is how to make it:
1. Make sure you have an assistant!
2. Using an electric beater, mix all ingredients and rest for 3 hours (covered on kitchen bench is fine) prior to frying.
Ingredients: 500g potato starch, 60g plain flour, 1/2 teaspoon baking powder, 500g greek yoghurt and 125g sour cream.
3. Make sugar syrup with sugar, water and rose water. If you are like me....you'l know "mum knows best" so ask your mother or she will make it for you :) Getting the right consistency is a tedious task!
4. In a large pot, heat cooking oil. Leave the sugar syrup on very low heat. Place the batter in a pipping bag or a squeezy bottle.
5. Squeeze the batter into hot oil in a round lattice shape. Once golden to your liking, transfer it into warm syrup. Leave it in the syrup for about 30 seconds. It is ready to serve.
6. Your assistant has to take the zoolbia from the oil and transfer it into syrup and then transfer it onto a serving dish, while you keep pipping the batter.
7. Potato starch is found in all organic shops (Naturally Organic or IE Produce), and I used Yoplait greek yoghurt. As for the use of saffron, if you really must, then you really must. If your batter is too thick and not pipe-able, add a little water.
Wednesday, August 18, 2010
Tuesday, August 17, 2010
Monday, August 16, 2010
For the base: Melt 100g butter with 1/2 cup soft brown sugar in the microwave. Add 1/2 cup dessicated coconut (can be left out) and 1 cup of rice flour (or gluten-free baking mix). Bake at 180C for 12 minutes.
For the topping: Chop 1 cup of mixed nuts and toast it in the fry pan over low heat (stirring it to avoid burning!). Add 1 can of condensed milk with 3 tablespoons of glolden syrup and 60g butter. Stir until butter has melted and the caramel starts to thicken. Pour over cooled base and bake at 180C for 10 minutes. Cool in the fridge and slice. This slice is not all jazzy looking so dress it up with chocolate . . . Drizzle with melted chocolate or ice it with melted chocolate.
For an even better nutty slice....stick to one type of nut.... Caramel&Almond ....Macadamia&Caramel .... Caramel&Pistachio ....Hazelnut&Caramel ... let your imagination and tastebud create a unique flavour . . .
Friday, August 13, 2010
- Got any decorating ideas???? ...drop me an email....please!
- Want to support the SPCA??? ...let me know if you will buy cupcakes and I'l organise for the lovely cupcakes to reach your doorsteps!
- You live too far away??? ...listen to MoreFM on the day to find out where to buy them!