Kiwi Cakes

Sock Monkey Cake pops

2013-05-17T13:01:00.000+12:00

Reprinted with written permission from the manufacturers of My little Cupcake pop. The recipe below is moulded using the round cake pop mould I have tried the mould myself. It really does work. So I was thrilled when Jeanette - the creator of the cupcake pop mould granted her permission for me to share some of her recipes. Over the next few days, I will have more great recipes for you.

These Sock monkey cake pops were from Em's daughters 10th birthday party.

These vintage inspired paper straws add a fun festiveness to these pops. (we have straws here)

I just love these! They would also be great for Christmas Pops.

The hats are red Sixlet candies.

The first thing I did was to make my shapes using My Little Cupcake's Ball Shaped Cake Pop Mold. Then I inserted the straws.

After they were all done I chilled the pops before I dipped in the next step.

I used large confetti dots for the ears.

Insert on each side of the head.

I put a small line of candy melts along the ears to give them a raised effect on the outside, so it would look more like a real ear.

Now dip entire head into your brown chocolate melts. I didn't want to make the monkeys too dark so I added some white and yellow melts to the chocolate wafers to lighten up the color.

I used black powder food color to make the eyes, eyebrows, nose and mouth. However, you can use candy melts as well.

Good luck and have fun!

Rainbow Skittles Vodka

2013-05-16T16:03:00.001+12:00

As soon as I saw this "Tempting Tipple" bottle, I just knew I wanted to create my own tipple. I considered Limoncello (and that may be my next adventure) but I settled on infused vodka. I recall people have been infusing vodka with skittles since I was a teenager (and probably before that too, but I was too young to take any notice)

You all know Skittles right? they are the fruit flavoured candies, the purple one almost appears dark brown/black

I took 6x small packs of Skittles and 2x 1litre bottles of NZ Stil vodka. Not being a vodka connoisseur I set off to Liquorland just down the road in search of the spirit, there was a lot to choose from - some which might be considered a premium brand was quite expensive, and this brand was only 2 for $60 - I'll admit I fell in love with the NZ map on the bottle, but the gold medal award from the World Spirit competition in San Fransisco told me despite the price it was probably pretty darn good.

I separated the 5 flavours, and popped them each in their own flask - I'll admit any jar would do for the infusing stage, but I couldn't resist the look of my "science experiment" in the Kiwicake's test kitchen.

Normally it just takes 24 hours, but mine got to sit all weekend as on the day I intended to decant it, we were short staffed. This resulting mixture needs filtered (I used a coffee filter - an enormous pack of unbleached filters was only $2 at Bin Inn), if you still have white "bits" floating in it, just filter a second (third or fourth) time until your mixture is free of any foreign "bits" you may get a bit too much sludge, making the straining process slow, in which case, I just switched the mixture over to a fresh paper filter.

As rainbow parties are so popular at the moment, this would be perfect for the ADULTS only - I suggest keeping it out of the reach of children as the colour is very inviting.

If you're not sure what Skittle flavour vodka you might like, try popping just a few of each candy in to a shot glass with a shot of vodka, this quick method will allow you to see which single flavour you might wish to go ahead with.

The green skittle candy made a very sour vodka, the other 4 were quite sweet.

I think the tempting tipple bottle would be lovely for a gift with any creation in it, but I'm thinking home made vanilla extract - made by placing vanilla beans in vodka would also be gorgeous. A great idea for a Christmas gift made with love.

Gluten Free Feijoa cake

2013-05-15T16:32:00.001+12:00

Last week you may recall, I posted this recipe for gluten free Mandarin cake. Over the weekend, I looked at our poor feijoa trees which are still groaning under the weight of all their fruit and decided to give the same recipe a go, substituting the feijoa for the mandarin in the recipe. it turned out just great, I used the skin and all. It tasted amazing!

Oz holiday inspired Hokey Pokey Cupcakes - from Kiwicakes test kitchen

2013-05-14T15:26:00.000+12:00

I have just returned home from nearly 2 weeks in Australia visiting friends and family. As soon as we landed into Auckland it was immediately evident that our long, hot summer has come to an end. It must be truly autumn now since today I even bought my slippers to work with me!

On holiday I love to roam the supermarket for new and different products. I couldn't go past the Violet Crumble bars, which are similar to our iconic NZ Crunchie bars. The Australian counterpart is a little denser in texture and perhaps more anemic-looking inside its dark chocolate shell. Its still super yummy and guaranteed to get stuck in your teeth. I predicted that their drier consistency might hold up better in my recipie than a Crunchie bar might so I put them to the test.

I've always had a certain fondness for Violet Crumble since I was cast as the shiny purple-wrapped chocolate bar in a primary school play of Charlie and the Chocolate Factory! Hokey Pokey is certainly fashionable at the moment too - today while skipping across the road to buy my Crunchie bars I noticed new Hokey Pokey flavours of both ice cream sundaes and flavoured milk being advertised in two separate outlets.

These finished products are photographed on our 6-pack Le petite cupcake stands, available in a few different colours. The baking cups are bran new just arrived. Check them out here

Hokey Pokey Cupcakes

Whip together in your mixer for 1-2 minutes:

2 eggs

1 cup brown sugar

1 cup (250ml) cream (can use the lite variety here)

1 teaspoon vanilla extract

pinch salt

1+1/2 cups sifted flour

2 teaspoons baking powder

Then with a spatula fold through 1/2 cup (50g) coarsely chopped chocolate-coated honeycomb of your choice.

Spoon into cupcake papers or baking cups until they are 3/4 full. You want this mixture to rise up out of the papers and have some height! Bake 20-25 mins at 180 degrees until golden and oozy.

Whip 1/2 cup (125ml) of cream (remember lite cream is not suitable for whipping so this treat is not for those watching their weight!) and incorporate another 1/2 cup (50g) chopped honeycomb. Spoon on top of cooled cupcakes and enjoy immediately.

The cupcakes come out of the oven looking rustic with yummy hokey pokey melting down the outsides of the baking cups. For me, it all adds to the appeal!

The other girls at work made a lot of Mmmm Mm noises while taste testing for me and thought that although both were moreish, the Violet Crumble produced a slightly more subtle tasting cake than the sweeter Crunchie. So go ahead and use any Hokey Pokey bar you can get your hands on - or if you want a challenge there's no reason you couldn't use a combination of shattered homemade hokey pokey (roughly 40g) and your favourite chocolate (20g) in both the mixture and the cream.

Kiwicakes 7th birthday competition winner

2013-05-14T10:52:00.000+12:00

I'm excited to be announcing the winner of the 7th birthday cake competition for Kiwicakes - Karyn Thomas from Nelson will be making and sending us this cake in aprx 2 weeks time. The theme was "Trixie goes on holiday". Karyn has given us a winning design with all of the supplies Trixie would take on holiday with her.

I can say with complete honesty, I would have loved every one of these cakes, they are all so great!. I had a very tough time picking a winner. Here are the other entries we received (in no particular order)

Kiwicakes will be in Rotorua June 22nd 2013 for cake day

2013-05-14T09:44:00.002+12:00

I am thrilled to have been invited for the GEYERSLAND CAKE DECORATORS GUILD DEMONSTRATION DAY Saturday 22th June 2013. The last time we were invited I was double booked and unable to attend. Kiwicakes will be attending this special day with our sales table (I have been told B.J's Cake Decor from Hamilton and Bakel's will also be there).

It's being held at Parksyde Community Centre, Tawera Place, Rotorua

The Demonstrators are

 Helen Corder Double Lisianthus & Christmas designs

 Beth Fuge Poppy & wired snowflake

Christine Willoughby Bride and Groom cat & Gum nuts, Poppy seeds and Cedar sprigs

Each demonstrator will be demonstrating two items. The day will commence with a cup of tea followed by a whakatau/welcome at 9.10am. First demonstration is at 9.30am. As it is the middle of winter, we are offering a roast lunch to our visitors. The cost for the day inclusive of morning, afternoon tea and lunch will be $40.

Obviously, as the meal is being catered, we will need to know numbers so

please confirm your attendance by 8th June. If you wish to pay by direct debit before hand please contact us for bank account details.

Contact either Glennys or Raewyn on:

Glennys.whyte@gmail.com Phone: (07) 3502391

raesadgrove@vodafone.co.nz Phone (07) 3575542

Happy Mother's Day Cake pops

2013-05-10T20:36:00.000+12:00

Reprinted with written permission from the manufacturers of My little Cupcake pop. The recipe below is moulded using the cupcake shape cake pop mould I have tried the mould myself. It really does work. So I was thrilled when Jeanette - the creator of the cupcake pop mould granted her permission for me to share some of her recipes. Over the next few days, I will have more great recipes for you.

Treat Mom to Something Sweet...

And Beautiful!

Be inspired to create something wonderful and homemade for Mom.... you know she'll love it!

Just playing around with my vintage settings and thought it would be cool for a cover of a

Mother's Day Card!

Chocolate chip cookie dough cake pops

2013-05-10T20:15:00.000+12:00

Chocolate Chip Cookie Dough Cake Pops!

My very first love (when it comes to sweets that is) is chocolate chip cookies with milk of course! But then I got hooked on Cupcake Pops and my chocolate chip cookie making days went to the wayside:-( Something I actually miss......

But then my daughter put a bug in my ear to make Chocolate Chip Cookie Dough Cupcake Pops! YUMMMMMMMM!

She was definitely on to something here! I used my basic recipe but with a few adjustments so that there was no raw egg!!!

Great things about this recipe?

1. They are no-bake

2. They are easier to work with than Oreo Cookie and Cream Cheese!

3. Who doesn't like chocolate chip cookies????

Taste tested kid approved!

RECIPE for Cake Pop Cookie Dough

(mix these 3 ingredients first)

2/3 cup butter unsalted room temperature

1/2 cup brown sugar*

*(edited to suggest 1/4 cup packed brown sugar instead, I thought it was a little too sweet before)

1/2 cup granulated sugar

(mix below ingredients)

1 tsp vanilla extract

1/4 cup plain yogurt, french vanilla yogurt or egg replacer for qty of 1 egg*

(Add dry ingredients next)

1 3/4 cup all purpose flour

1/2 tsp baking soda (for flavor and preservative qualities)

1/2 tsp salt

(Add choc chips last with optional nuts or Heath Bar Crunch)

1 cup semi sweet miniature chocolate chip

Walnuts optional

Heath English Toffee Bits

Use flour sprinkled on mold to help remove dough when molding.

Mold dough before chilling. Then chill before dipping.

*Since I first posted this - I have added a few edits. I like 1/4 cup less sugar, and I prefer these with the egg replacer instead of the yogurt. Tastes more like real cookie dough in my opinion. I am also liking the addition of the Heath English Toffee Bits.

Butter, sugar, Vanilla, flour how can you go wrong? Chocolate Chip cookies... heaven sent! Chocolate Chip Cookie Dough Cupcake Pops... Divine!!

I used the small chocolate chips.

I'm getting hungry just looking at these pictures.

Now go pour yourself a glass of mild and enjoy!

Fairtrade Karma - Buy Fairtrade and good things will happen

2013-05-10T13:53:00.002+12:00

Today I must have good Karma!. I received a rather mysterious black box addressed to me today and inside were all of these lovely goodies.

All of these wonderful products are promoting Fairtrade fortnight I can say with complete honesty, I always try to opt for Fairtrade when I can (thankfully my local New World has Fairtrade bananas - my son eats a ton each week)

I got so much yumminess

Cadbury Dairy Milk Fairtrade chocolate bars

Whittaker's Fairtrade chocolate bars

As well as lovely mugs from Kokako, a Bodum coffee plunger and heaps of coffee, all fairtrade of course! - coffee from

Whilst I can gobble a chocolate bar down faster than anyone - I'm thinking next week, I might embark upon some fairtrade chocolate cupcakes - surely if I pass them all around - more good Karma will be coming my way.

Tell me - are oyu doing anything for Fairtrade fortnight?. What fairtrade products do you like to buy & support?

Get involved in Fairtrade fortnight

May 4-19th - Fair Trade Fortnight is NZ's biggest annual awareness raising campaign – it's also a nationwide celebration of all things fair trade & the difference that choosing fair makes for millions of developing country farmers.

This year the call to action is "Fairtrade Karma; Buy Fairtrade and Good Things Will Happen". The more Fairtrade certified products we buy in NZ, the greater the improvement to the standard of living for farmers & workers, & their families & communities in developing countries.

About Fairtrade

Buying Fairtrade Certified products makes a real difference for the Fairtrade farmers and workers in developing countries. Fairtrade means a better future for producers, workers, their families and communities in these countries.

In addition to providing a fair and stable price for their products, Fairtrade is helping farmers, workers and their communities build better roads, access health care and send their kids to school. Fairtrade also enables them to grow and develop their businesses ensuring they can improve life for their families and communities well into the future.

Exciting new Press Ice tools from fmm just arrived

2013-05-10T11:42:00.003+12:00

These exciting new tools just arrived from fmm. What an amazing idea they have come up with. This is going to save us all so much time! Watch the video to see how awesome they really are.

These fantastically versatile tools can be used for the following;

• Polka dot and ‘Tiffany’ pearl designs

• Delicately piped ribbons and borders

• Appliquéd shapes and patterns

• Vintage floral prints

• Cross stitch grids

Simply press onto the cake to mark out royal icing dots that are perfectly spaced. Click here to buy

Mandarin cake - (Gluten free) with marzipan mandarins

2013-05-08T11:14:00.000+12:00

This cake was so much fun and so quick to decorate. At my home, our family has committed to eating more seasonally and making good use of all the produce growing right on our section. I made this cake, this week for my husband's birthday, he is not a fan of icing, so this cake was perfect for him. The recipe was from Julie Le Clerc's Favourite Cakes book and Julie in conjunction with her publisher's Penguin, she graciously granted her permission to reprint the recipe for you all.
I originally tried the coconut version of this recipe, as one of my staff members Karina had made it. In the recipe Julie suggests options to use either 330g of dessicated coconut or 330g or ground almond. I knew if I tried the almond version I'd really love it (as I'm a huge fan of almond). My staff here at Kiwicake's are just gorgeous, when we are not sharing our baking or cooking, with each other, we are gossiping about recipes or what we are going to bake or cook - it is so inspiring. I am grateful to Karina for discovering this recipe - she tells me she prefers the almond too after having had a slice from this cake.

We planted our little mandarin tree some years ago and despite it's small size it's producing a vast quantity of mandarins at the moment.

I thought the mandarin's made of marzipan would be a nice compliment to the almond in the cake. They are coloured using the new Progel food colouring gel pastes, which I was thrilled with the workability of these gels. I modelled the mandarins using my hands, and just poked the dots on them using a toothpick. I used a small rose leaf cutter and veiner for the leaves.

When I baked this, I did use a springform cake pan as suggested. I fell in love with my new Fat Daddio's brand springform pan. It worked really well, I may use it for quite a few things I think, now that I have invested in one.

Recipe from "Favourite Cakes" by Julie Le Clerc, published by Penguin. The recipe is gluten free. If you do not need it to be gluten free, you can use any icing sugar and baking powder you have on hand.

Mandarin Cake.
600g Mandarins (or oranges) - we've tried both and prefer the madarins
6 eggs
1 cup caster sugar
3 cups of dessicated coconut (225g) or 3 cups of ground almond (330g) I used the ground almond
1tsp gluten free baking powder
gluten free icing sugar to dust

Preheat oven to 160C and grease a 22cm springform cake tin and lightly dust with gluten free flour.
Coarsely chop the mandarins, including the skin but removing any pips and place in a saucepan with enough water to cover.
Bring to the boil, then simmer until mandarin pulp is tender and the liquid has mostly reduced (this will take 30-40 mins). Blend or process to smooth puree and set aside to cool.
PLace eggs and sugar in bowl and whisk with electric mixer until thick, pale and fluffy.
Fold mandarin puree into egg mixture. Fold in coconut or ground almond and baking powder. Pour mixture into prepared tin. Bake for 70 minutes (mine took 65 mins, so check before timer goes off), covering with foil halfway through to avoid over-browning.
Allow to cool in the tin before removing to a serving plate. Dust with icing sugar to serve.

We served this cake, with a mandarin frozen yoghurt - that my ten year old daughter made from a recipe from a children's cook book. The original recipe was apple frozen yoghurt, we adapted it to mandarin flavoured by switching out the apple juice and changing it for the juice of mandarins. When choosing your apples, use a mild apple (not a strong sour one, such as Granny Smith) as the mandarin is sour enough. It was the perfect accompaniment.

Mandarin frozen yoghurt.
1/3 cup honey
1/2 cup juice squeezed from mandarins
1 tsp gelatine
500g greek yoghurt
3/4 cup grated peeled apple

Put honey and mandarin juice in a saucepan and stir on low heat until the honey has melted. Cool for 5 minutes. Then add gelatine, stir until dissolved.
Put yoghurt, grated apple and gelatine mixture in to a loaf pan (on our second attempt we used a silicone loaf pan, so it was much easier to turn out, than from a metal pan. We found this very difficult to scoop, to we cut slices from the loaf and it looked quite stylish on the plate, next to the cake when served.

Both recipes worked well with children helping, as all of the steps were very simple to follow. The hardest part for them was waiting for things to cool, to move on to the next step

Chocolate Potato Chips - from Kiwicakes test kitchen

2013-05-06T11:30:00.000+12:00

We were recently introduced to this ultimate indulgence. Potato chips and chocolate together - what could be better?

Sandra's good friend Leisa from Hong Kong needs a special mention for visiting and bringing a pack. Its a Japanese Company called Royce who make and distribute them professionally.

We took up the challenge to recreate the delicacy with local kiwi products and it worked surprisingly well. They even stayed crisp! You could use milk or dark chocolate to paint the potato chips of your choice. I used milk melting chocolate brushed on both ripples and kettle chips from the supermarket with a wide paintbrush. Salt and vinegar and ready salted were popular but you could go crazy.

Lastly I used cupcake papers for fun presentation (and portion control!) This is so easy I encourage you to have a go next time you have friends over to watch a sports game. You will be popular!

Meet Esme Dawson at Kiwicake's

2013-05-03T16:41:00.001+12:00

Esme will be at Kiwicake’s 1C & 1D Grant St in Kamo Wednesday June 5^thand Thursday June 6^th 2013 teaching baking & cake decorating.

Esme will be running an informal and interactive baking class Wednesday 5^th June 10-12 noon and 2-4pm. Join her as she bakes. Learn the secrets of amazing scones, pastry an meringues. Gain the knowledge to ensure your cakes & cupcakes raise perfectly every time. $20 per person per class (book one or both classes). Limited to 12 per class. At time of booking feel free to mention anything you might be interested to learn from Esme so she can try to fit in as many requests as possible.

Thursday 6^th June Esme will be teaching Kiwicake’s Table for eight decorating class. Join Esme as she teaches you great decorating skills $25 per person. Limited to 8 people

Hurry Spaces will fill quickly.

Any further details as they become available will be published in the classes tab of this blog (under the main banner)

Fun Ten Pin Bowling party

2013-05-03T12:19:00.001+12:00

This fun ten pin bowling party I organised for my daughter's tenth birthday (where did all those years go?).

My little boy immediately decided this is the party he wants when he turns 7 in July, so I'll have to think of a few things to change for his party. Bowling parties as a theme in NZ is not that common - so I started browsing ETSY and immediately fell in love with a print your own file, for bowling party supplies. It worked out far more economically than buying the items (especially as I'll be doing this party again)

The banner included with the printables also came with the word BOWL - but we had little room to hang the banner, as it was, so I thought the sign would look great on the table. The sticks are red retro paper straws from here.. I used these mini milk bottles as vases. And anchored them in the bottle with chocolate sixlets (which I also used again in the little red gumball machines). I also used these same bottles for the girls for lemonade.

We used a printable from Etsy to create little stickers for the bottom of Hersheys kisses

The sign was customised for Poppy's party and placed in an inexpensive black frame purchased from Warehouse stationery.

These little red M&M containers came from the supermarket and I added the water bottle labels printable to make them super cute.

I used an edible marker pen to draw the round dots, which represented the finger holes on my macarons to make them look like bowling balls.

The tiny little cookies had edible images on them, all bowling themed

Everytime I throw a birthday party for my children, I always include popcorn cups, it is the very first thing to be eaten (every time!). The boxes are square le petit gateau cupcake papers.

The take home gifts for the party guests were Hershey's bars wrapped with a customised label and little red gumball machines filled with pearl lime green and pearl powder blue sixlets.

Poppy had told me months ago, she was going to design her own cake and she wanted to help make it. This is the sketch we started with. Together we discussed the cake sketch - as the top tier was only 4'' and the bottom tier 7'' (she only had 4 friends coming to her party) - we had to make a few design modifications.

This was our resulting cake, a joint effort for me & Poppy. She was really happy with how it came out.

Karina's birthday gem cupcakes - from Kiwicakes test kitchen

2013-04-29T14:41:00.000+12:00

Our colleague Karina recently celebrated her birthday on a workday. Before we knew it there were flowers, pressies, lunch and bubbly to share as well as these scrummy gem cupcakes whipped up in the new test kitchen. I am learning that Sandra takes every opportunity to celebrate!

A cake mix was baked in these adorable le petite gateaux cupcake papers. Its worth looking through the wide range to find one to suit your occasion - these were perfect for Karina with gem designs amongst the roses. As well as looking amazing, they peel easily away from the cake contained inside when its time to eat. Nice for classy occasions.

The birthday cupcakes were iced with strawberry little orchard icing and as the name suggests it is punchy and fruity. Best reserved for adult palates since its soooo yummy! A pack ices 15 cupcakes. Large clear diamond edible jelly gems were added for a touch of class and sparkle.

Thanks for having a birthday Karina - a great day at work for us all!

Exciting Kiwiana workshop & book launch June 2013

2013-04-26T15:50:00.002+12:00

HURRY PLACES WILL FILL FAST!

To celebrate the launch of Kirsten Day's new book "Kiwiana Cupcakes, Cake Pops and Whoopie Pies" we'll be running classes and having a book launch in June 2013.

I personally feel privileged to have Kirsten with us for these classes. Kirsten tells me the pink sheep on the cover of the book is inspired by the sheep she passed at Sheepworld near Warkworth, each time she comes to visit us at Kiwicakes (how cool is that ;-)

Saturday June 15th 12.30-3.30 $45 - Make 6 cupcakes with Kirsten - Kiwiana inspired including a trio of cupcakes that didn't make it in to the book, as they took up too many pages for printing and had to be sacrifiied essentially because they were too good. As well as favourites from the book (photos to come). Everything supplied just bring yourself. There will be buttercream piping & fondant figure modelling as part of this class

Saturday evening Wine & nibbles book launch - no charge 5pm-7pm. Come and meet Kirsten, see cupcakes from the book, have a glass of wine and try one of Kirsten's very own Hokey Pokey lamington whoopie pies. Kirsten will have copies of her book available for purchase and she will sign it for you on the night.

Sunday June 16th 9.30am-12.30 noon $45 Make 6 cupcakes with Kirsten - Kiwiana inspired including a trio of cupcakes that didn't make it in to the book, as they took up too many pages for printing and had to be sacrificed essentially because they were too good. As well as favourites from the book (photos to come). Everything supplied just bring yourself. There will be buttercream piping & fondant figure modelling as part of this class

My family recipe journey - Scottish Dumpling

2013-04-24T15:33:00.000+12:00

This recipe for dumpling was my great granny Agnes Luke's. My grandad made it on high days and holidays. He never had a fail that I knew of (unless you count the time my granny bleached his pudding cloth to clean it and the smell of bleach ruined the dumpling). Both my grandad Donald and his little brother Lachie made these - they were an institution during my childhood. My mum (aka Grandma Kiwicake's) tried and failed at the recipe, if you don't get the flouring right, water gets in and ruins it. As I've mentioned previously in my family recipe journey blog posts, I sure do wish I paid a little more attention to grandad's recipes at the time, of course we take it for granted our loved ones will be around for ever, grandad passed away when I was a teenager. However during this recipe so many memories came flooding back about how grandad used to do things, with added input from mum, we finally cracked it.

Recipe (from my original written copy)

1lb flour

3/4 sugar

3/4lb sultanas

7ozs shreddo

1/2 tablespoon syrup

2 teaspoon mixed spice

1 teaspoon baking soda

2 teaspoon cream of tartar

1 teaspoon salt

2 1/2 tablespoons treacle

Mix all dry ingredients together. Add a little milk to mix. Do not make the mixture too soft. Add treacle and syrup Put your cloth (pudding) through hot water. Wring it out. Rub flour over the cloth (as below photo).

Grandma Kiwicakes, did an online search and found with the advent of the microwave, people were steaming miniature puddings in a microwave oven bag (we tried a tiny one, on the day, while making our big one (it worked well, but not as great as the original method, it does save 2.5 hours cooking time though)

To cook large pudding place on plate in the bottom of a pot of water and boil for 2.5 hours (water must boil entire time). I tied the top of pudding cloth to a wooden spoon stretched across the top of the pot, to keep it upright.

When untied from the pudding cloth, it looks a pasty white colour from the flour, this is normal, sprinkle with brown sugar.

As it dries, it gradually gets darker in colour

Until eventually it is the colour I remember when the skin dries (like that of tanned leather)

It almost has a crust when cut.

Dumpling is best served warm, we ate it with either cream, or custard, or even a special brandy butter Grandma Kiwicake's would whip up. However she was also well known for frying it the following day and eating it with black pudding.

Playing with isomalt today in the Kiwicakes test kitchen

2013-04-23T16:04:00.003+12:00

Today I felt I had better have a good play with some isomalt, as it has been some time since my classes in the USA last year. I sure had fun, butterfly wings sea shells & creatures, coral and tiki (which was my absolute favourite)

I wanted to brush up on my skills, before sharing the wonders of isomalt with my table of eight ladies (gents welcome but we haven't had one yet!) Thursday May 9th 2013. If you'd like to book a place for the class, please either give me a call, or send me an email.

ANZAC Cupcakes - from Kiwicakes test kitchen

2013-04-23T13:53:00.000+12:00

Here's a great way to keep your crew busy for a day these school holidays - guaranteed to be a welcome treat and a great discussion point about all things ANZAC! I decided to use our new two tone cupcake pan set to achieve a colourful surprise in the middle.

You begin by making up your favourite cupcake recipie. I actually cheated this time and used a white cake mix that you only need to add oil and water to. Really handy to have on hand in the pantry! The other advantage is that it really comes out white rather than the creamy colour butter and eggs usually give my cakes. I lined my tins with red foil baking cups, inspired by the vibrant colour of ANZAC poppies.

Then I divided the mixture into a few bowls and added a squirt of gel colour to each of them before spooning into disposable piping bags. This step really is essential to get the mixture cleanly into the cupcake pan insert. For some cupcakes I used red, blue and white to represent the colours we share with Australia on both of our nations flags. You simply snip off the end of each bag and squirt into the guide up to the level indicated. I was pleasantly surprised at the how easily and neatly the plastic insert is removed without the mixing of colours. Flavour and colour combinations are endless!

This is how they look when they come out of the oven. You might like to slice the top off to give you a flat surface for frosting. We thought the cupcake paper looked strikingly like an poppy when peeled off the cake!

We have a new easy frost icing in stock that I used as the Kiwicakes girls were eager to taste it. It was piped in an easy swirl using a drop star tip and came out a brilliant striking white. Sandra had a great idea of using black non pareils sprinkled on top, which look uncannily like poppy seeds. How fitting! This cupcake was finished off with some patriotic flag picks from our range.

ANZAC day wouldn't be the same without ANZAC biscuits so we rustled up a batch but spread it thinly out on a baking sheet to cook, instead of forming cookies. While the mixture was still warm from the oven I used a small star cutter to create mini ANZAC cupcake toppers.

ANZAC Biscuits

Combine...

2 cups rolled oats

1 cup coconut

1 cup flour

1 cup caster sugar

Pour in....

125 grams melted butter
2 tablespoons warmed golden syrup
1 teaspoon baking soda, dissolved in 3 tablespoons of boiling water

Press mixture evenly onto a couple of trays (or roll into balls) and bake at 180 deg C for ~15minutes until golden brown.

So there we have it - a whole day of fun baking and decorating in the kitchen! And a tasty tray of treats to share with your loved ones this ANZAC day. I will be taking my little family along to the dawn ceremony in town on Thursday then we'll come home and celebrate living in freedom by baking and eating together. What could be better!

Scottish Shortbread - by Grandma Kiwicake's

2013-04-22T11:00:00.002+12:00

Grandma Kiwicakes has been busy in the kitchen, with her vintage cookie stamps. She has been using my Grandad's recipe (her daddy). If you want his recipe you can get it from my earlier post here

My children adore it when Grandma bakes shortbread with them. What traditions do your parents do with their grandkids or kids?

Popcorn cupcake - simple "how to"

2013-04-22T10:55:00.002+12:00

When we got these awesome Square Le petit Gateaux cupcake papers in stock, I immediately thought of popcorn cupcakes. I baked the cupcake, topped with a little buttercream and then piled on baby white marshmallows. Once the marshmallows were in place, I took some gold lustre on a paint brush and dabbed at the marshmallows, this gave a look of browning and butter. I'm think they look super cute. And with all that marshmallowy goodness, they were super tasty to eat!

Feijoa Loaf - with feijoa drizzle

2013-04-18T13:51:00.004+12:00

You either love them or hate them FEIJOAS - I don't think I've ever met anyone who has said "Oh - they are OK" People either love them or hate them. I love them!

This loaf recipe was actually given to me by Laura (my other recipe blogger here at Kiwicake's) last year. The addition of the drizzle was my idea.
In a large pot boil for 5mins stirring regularly:

· 1 generous cup of diced / mashed feijoas

· 1 cup sugar

· 1 cup water

· 50 grams butter

Let cool (1/2 hour or more) then stir in:

· 2 cups sifted flour with

· 1 teaspoon baking powder

· 1 teaspoon baking soda

· 1 beaten egg

Pour into greased and lined baking/loaf/muffin tins. Bake at 175`C fan bake and start testing with a skewer after 15mins (for muffins - loaf will take longer. Worth doubling when fruit is abundant in autumn – this loaf freezes well. I did not bake mine on fan bake and it worked equally well.

For the drizzle I used 1 Tbsp of fejoa powder mixed with 1 cup of icing sugar and enough hot water to make a runny slurry. I poured it over the loaf as soon as it came out of the oven.

This tastes gorgeous warm and is also very yummy cold too!

Passionfruit Panna Cotta

2013-04-16T14:35:00.000+12:00

I have a list of desserts I want to make, that is so long, I amy never ever get to the end of it. Over the weekend, I got the chance to make Panna Cotta, which I'll confess I haven't ever made before. It was so super easy, I may be guilty of not having considered it previously due to it's fancy name.

This recipe was passed on to me by a friend, I've since been looking at Panna Cotta recipes all over the web and I'm now tempted to also try substituting the milk for (1) buttermilk and (2) coconut milk. So it's back on to my dessert list of things still to try.

500ml cream

125ml milk

60g sugar

1 vanilla pod

3 sheets gelatine

Boil everything together, remove from heat and add gelatine. I didn't bother blooming the gelatine, I simply dropped it in and whisked and whisked and I had no lumps after doing this.

Chill 3-4 hours. Serve with passionfruit pulp. Berries work very well too. You can also chill in a silicone mould and turn out on to a plate. I chose to serve mine in some retro dimple coloured glasses.

Cupcakes for ShelterBox

2013-04-15T16:49:00.004+12:00

Those of you that read the Kiwicakes blog regularly will know I get involved in a number of charities - recently I added another great charity to the list of those we support. Recently I was contacted by the lovely Sarah Greaney who was working with Jax Hamilton to raise awareness and funds for ShelterBox (they provide emergency shelter and lifesaving supplies for families around the world who are affected by disasters, at a time when they need it the most - see their website here.)

I was able to help out ShelterBox with supplies for their fundraising event. Here are just a few photos of some of what was achieved during the event (which rasied $2800 from 400 cupcakes)

Pineapple Lump truffles YUM!

2013-04-12T20:47:00.001+12:00

I made these simple truffles a little while back, after we had a macaron making demonstration at Kiwicakes - our lovely tutor left behind quite a large quantity of dark chocolate ganache, flavoured with pineapple Lorann's oil (if you've never used the lorann's oil flavourings before, you don't know what you are missing - a few drops goes a long way and they are only $3)

Ganache makes awesome truffles, simply scoop out small pieces with a teaspoon once chilled and roll in to a ball. The pineapple flavoured ganache tasted so much like a pineapple lump - it was uncanny. I rolled the truffles in our golden yellow lustre Kiwicake's non pareils, they stick right on the ganache. Initially I was worried a truffle rolled in non pareils would be too much crunch. But they were lovely - our wonderful non pareils are not solid and hard like some brands (are Kiwicake's brand sugar pearls are also easy to bite). I asked every member of the Kiwicake's staff if they liked them with the non pareil coating, they all agreed the crunch was a nice contrast to the rich ganache.

Now I'm thinking rainbow truffles, pink with strawberry or bubble gum, green with key lime or pistachio, blue with blueberry, purple with grape. Oh! the possibilities. What flavour would you try? My truffles are bottled in one of our "MADE WITH LOVE" preserving jars