Saturday, 29 August 2015

※ Amelie's 3rd Birthday Party (Frozen Theme)

Shot glass desserts:

Left to right strawberry mousse, chocolate mousse & lemon jelly

Olaf Cake:
Angel food Cake filled with Bonne Maman strawberry preserves.
Decorated with blue candied coated chocolate.

Take home drink bottles:
All blue with exception of birthday girls in pink.

Elsa Cake:
Angel food Cake filled with Bonne Maman strawberry preserves
Decorated with white candied coated chocolate.

Assorted Frozen Character lolly bags:
Theses were a big hit!

Assorted character cupcakes:
Angel food Cake topped with vanilla buttercream and blue crystal


Angel food Cake filled with Bonne Maman strawberry preserves : recipe adapted from

  • 1 1/4 cups white flour
  • 1 3/4 cups white sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups egg whites
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract


Beat egg whites until they form stiff peaks, and then add cream of tartar,  &vanilla extract.
Sift together flour, sugar, and salt.

Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 25cm cake pan.
Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). 

Cook for about one hour, or until cake is golden brown.
Invert cake, and allow it to cool in the pan. 

When thoroughly cooled, remove from pan.


  • one pound (450 g) unsalted butter, 
  • four large eggs, 
  • 1 cup (200 g) granulated sugar, 
  • 1/2 teaspoon (3 g) table salt, and 
  • 2 tsp. pure vanilla extract. 

Start by cracking all four eggs into the metal bowl of a stand mixer. Add the sugar, salt, and vanilla extract to the bowl.

Whisk until the eggs, sugar, salt, and extract are evenly combined.

Find a pot that the mixing bowl can sit on without touching the bottom of the pan. Pour about 1/2-in. (about 1 cm) water into the pot and bring to a boil. Reduce heat to a simmer and place the mixing bowl over the water pot to form a double boiler. This will allow us to heat the eggs slowly, minimizing the chances that the egg proteins will tighten up (forming scrambled eggs). Whisk continuously over the steaming water until the eggs reach 160°F  / 
71.1 Degrees Celcuis, as measured by an instant read thermometer.

Once the mixture reaches 160°F / 71.1 Degrees Celcuis, take it off the heat and beat on medium-high with the flat beater attachment for five minutes. The egg mixture will turn light yellow and fluffy. The mixture should have cooled by this time. Touch the side of the mixing bowl to check the temperature. If the mixture is too warm, it will melt the butter while you add it and the buttercream might not come together.

Reduce the mixer's speed to low and begin cutting pieces of butter into the mixer, waiting for ten to fifteen seconds before adding the next piece. One pound of butter should be cut into about 16 to 20 pieces (about 2 Tbs. per piece). During this process, the mixture will become lumpy, but don't worry about it, continue to cut pieces of butter into the mix until all the butter has been incorporated.

Friday, 24 July 2015

※ Sneak Peek of Amelie's 3rd Birthday Party (Frozen Theme)

Here is a snap of the cakes. (More photos & recipes coming soon.)


Angel food cakes with vanilla butter cream icing and raspberry Bonne Maman jam as a filling.

Saturday, 4 April 2015

※ Hot Cross Buns (SCAN 1932)

9th Edition, 1932 Standard Brands Incorporated

Make up Basic Sweet Dough, * See below
adding 9 lbs. of seedless raisins and
1/2 lb. of candied orange peel and
citron, or 9 lbs. of Fruit Mixture
to a gallon mix. (See Miscellaneous  Toppings and Fillings  )

Fruit should be added just before the dough comes out of the mixer. 
If desired more fruit may be added to this mix.

This fruit should be soaked in warm water and Diamalt solution (See
Miscellaneous Toppings and Fillings) before being used so that the
resulting buns will not become dry.

AFTER the proper fermentation, scale the dough into pieces of desired
weight—round up these pieces, set on bun pans so as to make
i individual buns, or set closer together to make one whole sheet—then
allow to proof to about twice their original volume. Use knife or
scraper to make crosses, running first across the pan and then lengthwise.
A patent cutter or any other method may be used to make the
crosses, but a sharp knife will give the best results.

AFTER making crosses, finish proofing in box using little steam.
Wash the full proofed buns with egg wash, and bake in a good heat.

AFTER baking, finish the buns by the following method:
(1) By making a cross with vanilla icing.
OR when half proofed.
(2) By making a cross with a Short Dough Topping.

(See Miscellaneous Toppings and Fillings).

This may best be|accomplished by using a pastry bag and a No. 5
plain round tube (about 3/8 in diameter).

* Sweet dough recipe see below.

Saturday, 21 March 2015

※ 7Up Goes to A Party 1961 [SCAN] - Part 4

To Add Variety

  • 3 1-pound cans pork and beans 
  • 1 medium onion, minced
  • 1/4 cup light molasses
  • 3 tablespoons pickle relish
  • I tablespoon Worcestershire sauce
  • 2 teaspoons prepared mustard
  • 1/4 teaspoon pepper
  • 1 7-ounce bottle 7-Up
  • 1 2-ounce can sliced mushrooms
In a casserole, stir beans with
all ingredients except mushrooms.
Bake in a 350° F. oven
one hour. Stir in mushrooms and
continue baking for ten minutes.
Makes 8 servings.

  • 2 small green onions
  • 2 teaspoons paprika
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon curry powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon prepared mustard
  • 1 cup salad oil
  • 1 7-ounce bottle 7-Up
Slice onions in thin rings. In a large jar, mix
onions, paprika, salt, pepper, curry powder,
Worcestershire sauce and mustard. Add oil and
7-Up; cover with a tight fitting lid, and shake
well. Chill. Shake before using. Makes 2 cups.

  • 2 cups sifted all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 3/4 cup 7-Up
Sift flour, baking powder and salt into a bowl. Cut
in shortening with two knives or a pastry blender
until mixture resembles coarse corn meal. Add 7-Up
all at once. Stir briskly with a fork only until dry
ingredients are evenly moistened. Turn onto a lightly
floured surface. Knead quickly 8 or 10 times. Roll
to 3/4 inch thickness. Allow to rest a few minutes.
Cut with lightly floured cutter. Arrange on baking
sheet; brush lightly with melted butter. Bake in a
450° oven 10 to 12 minutes until golden brown.
Makes 12 two-inch biscuits.

Add contents of one 4%-ounce
packaged pre-cooked rice to 1V3
cups boiling 7-Up in a saucepan.
Mix just to moisten all rice. Cover
and remove from heat. Let stand
ten minutes. Fluff with fork. Makes
4 servings.

1 7-ounce bottle 7-Up
1/2 cup brown sugar
Combine 7-Up with sugar and simmer
over low heat five minutes.
Serve hot. Makes 1 cup.

Saturday, 14 March 2015

※ 7Up Goes to A Party 1961 [SCAN] - Part 3

Cook it outside.

  • 1 small onion minced
  • 1 clove garlic, minced
  • 2 tablespoons butter or margarine
  • 1 8-ounce can tomato sauce
  • 1 7-ounce bottle 7-Up
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 10-12 uncooked hamburger patties
  • Lemon slices

Brown onion and garlic in butter until softened.
Stir in tomato sauce, 7-Up, Worcestershire sauce,
salt, and pepper. Heat mixture to boiling, then
reduce heat and simmer five minutes, stirring
occasionally. Makes about 1 1/2 cups sauce. Brush
meat with sauce and grill on one side until
browned; turn. Top each patty with a lemon
slice and brush with more sauce. Cook until
meat reaches preferred degree of doneness.
Makes 10-12 hamburgers.

  • 1 small onion, minced
  • 2 tablespoons butter or margarine
  • 1 7-ounce bottle 7-Up
  • 1/4 cup catsup
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon pepper
  • 4 whole cloves
Cook onion in butter until softened; stir in remaining
ingredients. Heat to boiling, then reduce
heat and simmer five minutes. Spoon out cloves
and discard. Brush sauce over ham steaks (or
other meat) as they grill. Makes about 1 1/2
cups sauce.


  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 tablespoon soy sauce
  • 2 teaspoons ground
  • pepper
  • 1 teaspoon salt
  • 1/2 cup salad oil
  • 1 7-ounce bottle 7-Up

Mix onion, garlic, soy sauce, ground pepper
and salt. Stir in oil and 7-Up. Pour marinade
over meat placed in a shallow pan; cover
pan and allow meat to stand in refrigerator
several hours, turning once
or twice. At grilling time, brush meat
with remaining sauce. Makes about
1 1/2 cups marinade.

Tuesday, 10 March 2015

※ From Today's Age Epicure - Pane di Matteo

Going to have to check out this new bakery in Geelong:

Pane di Matteo
12 Porter Avenue Highton
Geelong, Victoria 

Check them out if you're on Facebook here:  Pane di Matteo

Saturday, 7 March 2015

※ 7Up Goes to A Party 1961 [SCAN] - Part 2

Some great vintage punch recipes here.
  • 3 cinnamon sticks
  • 1/4 cup sugar
  • 2 cups water
  • 2 cups pineapple juice
  • 1 cup orange juice
  • VA cup lemon juice
  • 4 7-ounce bottles 7-Up
  • 2 trays ice cubes

Simmer cinnamon sticks and sugar in water ten minutes. Cool
and discard cinnamon sticks. Chill ingredients. Combine fruit
juices with sugar syrup in a chilled large punch bowl. Slowly
pour in 7-Up. Makes 2 quarts or about 16 punch cup servings.
Garnish bowl with lemon and orange slices topped with
maraschino cherries and mint leaves.

  • 1 1/2 cups sugar
  • 2 cups water
  • 1 46-ounce can pineapple juice
  • 6 cups orange juice
  • 3 cups lemon juice
  • 12 7-ounce bottles 7-Up
  • 2 trays ice cubes

Mix sugar and water in a pan and simmer five
minutes; chill. Chill fruit juices and 7-Up. Mix
sugar syrup and juices in a chilled punch bowl.
At serving time, slowly pour in 7-Up. Add ice
cubes and garnish with mint leaves. Makes 7
quarts or about 60 punch cup servings.

  • 2 cups orange juice
  • 4 7-ounce bottles 7-Up
  • 2 undiluted 6-ounce cans
  • frozen lemonade concentrate

Chill orange juice and 7-Up. In a chilled
large pitcher, mix orange juice with lemonade
concentrate until dissolved. Slowly pour
in 7-Up and stir slightly to mix with fruit
juices. Serve in glasses garnished with mint
leaves. Makes about 8 servings.

  • 2 quarts apple juice 
  • 1 cup orange juice
  • 3 cinnamon sticks 
  • 4 7-ounce bottles 7-Up
  • 12 whole cloves 
  • 2 trays ice cubes

Simmer 1 quart apple juice with cinnamon and cloves
ten minutes. Refrigerate several hours or overnight
to develop spice flavors. Chill all ingredients. Discard
cinnamon and cloves. Combine mixture with remaining
apple juice and orange juice in a chilled punch
bowl. Slowly pour in 7-Up. Add ice cubes, and
garnish with apple slices. Makes 3 quarts or about
24 punch cup servings.