ELLI LUCA

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 sugar. ANGEL FOOD CAKE Angel food Cake filled with  Bonne Maman strawberry preserves : recipe adapted from allrecipes.com INGREDIENTS 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 DIRECTIONS Beat egg whites until they form stiff peaks,...

New discovery: Philadelphia Frosting Cream Cheese with a hint of lemon  Was feeling lazy so I bought this, it was really good.  INGREDIENTS Makes:  10  cupcakes 125g Softened butter (Lurpak)  125g Self-raising flour 125g Castor sugar 1 tsp vanilla extract ( Singing Dog Vanilla the best vanilla I have ever used)  2 eggs Zest of one lime 250 gsm tub of Philadelphia Frosting Cream Cheese frosting (lemon)  METHOD Preheat the oven to 180 C Sift the flour and the sugar into a mixing bowl. Beat the eggs in a separate bowl. Add the vanilla essence to the eggs and stir. Make a well in the center of the flour mix and pour the egg mixture into the well. Stir. Add in the butt...

RECIPES: Royal Icing Genoa Cake #1 Genoa Cake #2 Seed Cake Simnel Cake Bury Simnel Cake Strawberry Shortcake Limerick CAke Madeira Cake Victorian Sandwich Cake Russian Sandwich Cake Orange Sandwich Cake Banana Sandwich Cake Banana Sandwich Cake Swiss ROll Alexandra Roll Vienna Butter Icing

RECIPES: Household bread Currant Tea Cakes Plain Tea Cakes Sally Lunns Brown bread French Buns Sweet Twists Neapolitan Buns German Coffee Buns Vienna Bread Bath Buns Brown Scones Paradise Cake Layer Cake German Pound  Cake Chocolate Cake #1 Chocolate Cream Cake Chocolate Cake #2 Cherry Cake Raspberry Sandwich Cake Raspberry Butter Filling Tennis Cake Good Plum cake Almond Paste

To prepare enough butter cream to frost a two layer 9-in. round cake (or a three layer 8-in. round cake), you'll need: 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.  I used 2 whole passion fruits, I love the seeds you may prefer to strain them out.  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...

INGREDIENTS * 175g butter, softened * 1 3/4 cups caster sugar * 2 teaspoons vanilla extract * 3 eggs * 1 1/3 cups self-raising flour, sifted * 2/3 cup plain flour, sifted * 1/2 cup cocoa powder, sifted * 1/2 teaspoon bicarbonate of soda * 3 drops red food colouring * 3 teaspoons instant espresso coffee powder * 3 drops read food colouring * 1/3 cup water * 1/3 cup milk Chocolate frosting * 400g milk chocolate, chopped * 1 cup sour cream METHOD Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and side with baking paper, allowing a 3cm overhang. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating until combined. Stir in flours, cocoa powder, bicarbonate of soda, coffee powder, food colouring, water and milk. Pour mixture into prepared pan. Bake for 1 hour 15 minutes or until a skewer inserted in centre comes out clean (cover cake with foil if over-browning during cooking). Stand cak...

    Cupcakes INGREDIENTS (Adapted from Barefoot Contessa at Home) 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 2/3 cup granulated sugar 2/3 cup light brown sugar, packed 2 extra-large eggs, at room temperature 2 teaspoons pure vanilla extract 1 cup buttermilk, shaken, at room temperature 1/2 cup sour cream, at room temperature 2 tablespoons brewed coffee 1 3/4 cups all-purpose flour 1 cup dutch cocoa powder METHOD Preheat the oven to 350 degrees F. Line cupcake pans with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and ...

※ Strawberry Buttercream Icing / frosting INGREDIENTS * 1 cup butter, softened * 2 (16-ounce) packages powdered sugar, sifted * 1 cup finely chopped fresh strawberries (food dye if so desired, I added 2 drops) METHOD * Beat butter at medium speed with an electric mixer 20 seconds or until fluffy. Add powdered sugar and chopped strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)