very late stollen post and cupcakes for friends

January 27, 2011

These pics of christmas stollen should have been posted as a christmas DB challange, but I got distracted by festivities and never posted. Still toasting and eating slices from the freezer now that I stole from mum after giving it as a pressie, yum yum.

The cupcakes are decorated with fondant daisies, roses and orchids for my friends at my birthday at the outdoor cinemas a few months ago

and lastly an unfinished rainbow layer cake for a kids party of a friend


celebrations burlesque cake

January 27, 2011

A cake I made for a friends birthday

I learnt lace work and that I need to keep working on my cake covering skills, and not be so stingy with the fondant. I also got to do some stitch work and use my edible black texter for tatoos

layered mousse cake

January 27, 2011

I made a two layer mousse cake this month for the Daring Bakers. The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

It require making a patterned sponge boarder, and then filling it with whatever it was. Because of Australia day coming up, mine was Aussie inspired! I piped my design backwards onto parchment paper on a silpat. I think I over cooked it slightly as I don’t think the sponge should be so coloured on the presentation side, but I wasn’t sure the top was also cooked when it was lighter, but even so the design showed through easily, even the stars and stripes from the union jack and southern cross of the flag showed through.

I filled the cake with a base of left over pieces of brownie and butter cake I had in the freezer, with some left over skerics of mascapone, cream cheese and cream I had in the fridge. That formed the ‘cookies and cream’ base. Then I made a bavarian dark choc cream, which in truth was more like a solid custard, aka yogo like but firmer. On top of that went a white choc and passionfruit mousse. Then I tried to top it all with a raspberry and passionfruit gelee. Disaster struck spooning the cooled jelly ontop of the almost set mousse layer. I should have left it as a thinner layer, but oh no, i had to use all the mix, and sploosh, it started a sink hole in the mousse. I didn’t know where the big splooge of gelee would end up, but as luck would have it, it just formed a cute layer of red between the choc and white choc mousse layers. It did seep and make the fridge all sticky tho, but not such a disaster after all. It tasted great at an Aussie day BBQ, but the favourite layer was the choc custard, which I think I’ll try to make again, yum 🙂