Wednesday, October 31, 2012

Work catering week 5: Yo! have a Yoyo!

This week for work catering, I made Yoyos! a.k.a. Melting moments a.k.a Ladies kisses (in Italy =p). They are usually quite big when sold in cafes/bakeries but this time I made mini ones ^^ The two flavours I made were lemon and chocolate.
Recipe adapted from BlueBakeBlog

175g butter, softened at room temperature
1/4 cup icing sugar
1/2 tsp vanilla essence
1 1/2 cups plain flour 
1/4 cup custard powder
*1/4 cup cocoa powder (for chocolate yoyos)

Lemon buttercream
50g butter, softened at room temperature
1/2 cup icing sugar
zest of 1 lemon
juice of 1/2 lemon

Chocolate buttercream
50g butter, softened at room temperature
1/2 cup icing sugar
50g melted chocolate

1. Preheat oven to 180oC. Line 2 baking trays with baking paper.
2. Beat butter and icing sugar with electric beater until light and fluffy. Add vanilla and beat well. Sift flour and custard powder into mixture and mix well. (add in cocoa powder for chocolate yoyos)
3. Roll teaspoonfuls of mixture into balls. Place on tray and flatten with a fork. Bake for 15-20 minutes.
4. For buttercream, beat butter and sugar. Add lemon juice or melted chocolate and beat.
5. Sandwich two biscuits together with buttercream

plate of yoyos ^_^
close up of yoyos
I also made some Butterscotch brownies with a fun marbled topping :) 
You can find the recipe here.
chocolate swirly topping~~
cut up into squares
BITE sized
Close up of brownies
Hmmm.. almost running out of ideas >.< maybe I can recycle some =p

Wednesday, October 24, 2012

Work Catering Week 4: Slices!

Skipped a week last week because there was no seminar... however..this week I'm going back to slices!!! Similar to brownies I made 3 weeks ago. I've realised slices are really easy for catering because you can make a big batch and then just cut up into the number of pieces you need =D

The Chocolate hedgehog slice was really easy to make because it required NO BAKING =D gotta love that ^^" and its chocolate! Well just in case there are some people who don't like chocolate, I also made a raspberry coconut slice :) 


Recipe adapted from

350g Marie biscuits, coarsely chopped (1 1/2 x 200g packet)
1 cup chopped walnuts
1/2 cup dessicated coconut
250g butter, chopped
1 1/4 cups caster sugar
1/3 cup cocoa powder
1 egg, lightly beaten
250g dark chocolate, melted
1 tsp vegetable oil

1. Grease and line baking tin (20cm x 30cm). 
2. Combine biscuits, nuts and coconut in large bowl.
3. Place butter, sugar and cocoa in a medium pan and stir until butter is melted and sugar is dissolved. Remove from heat and whisk in egg.
4. Pour chocolate mixture over biscuit mixture. Mix well. Press into prepared pan. 
5. Melt chocolate and vegetable oil in a heat proof boil over a double boiler. Spread melted chocolate onto slice. Cover and refrigerate overnight.
Like my "home-made" sign? =p a bit of a rush job...
Recipe adapted from

100g butter, softened
3/4 cup caster sugar
3 eggs
3/4 cup plain flour
1/2 cup self-raising flour
1/3 cup buttermilk
2/3 cup raspberry jam
1 cup desiccated coconut
3/4 cup shredded coconut

1. Preheat oven to 180oC. Grease and line baking tin (20cm x 30cm).
2. Beat butter and 1/2 sugar until light and fluffy. Beat in 1 egg.
3. Sift in flours and stir to combine. Stir in buttermilk.
4. Press mixture into prepared baking tin. Spread raspberry jam over base. 
5. Whisk remaining sugar and 2 eggs in large bowl. Stir in coconuts. Sprinkle mixture over jam.
6. Bake for 30-35 minutes or until light golden colour. Allow to cool before slicing.
may have overdone the top .. a little ><
Ready to eat :D
So I wasn't actually there for the seminar but heard that the slices went quickly ^^ which is nice to hear :) Got some great feedback especially for the chocolate hedgehog slice :D just like the ones in the shop =D great confidence booster! hehe.. and AFTER... I even got an offer to bake cakes for people's birthdays! WOooo =D great way to spend my birthday!! Oh oh! i should show you all the CAKE that I got :P Here's some photos!

HUMMINGBIRD cake :) with my FAVE cream cheese frosting! thanks J!!
cupcakes =D =D they look sooooo good! thanks PS :D

Wednesday, October 17, 2012

Cookie cravings...

My brother had cravings for cookies the other day. 
He asked me "Do you want to make something?" 
Me: "Something... like what?" 
Bro: "Cookies?" 
Me: "What flavour?
Bro: "Hmm... something white chocolate? macadamia nuts?"
But that day I was quite tired and didn't feel like baking xD haha!! But the next day I had a bad lunch experience ><" So needed to go home and bake something delicious! hehe.. I recently saw a post by DailyDelicious for some chewy choc chip cookies! So I used that recipe and made my own flavour~ 

This recipe did not need to cream the butter and sugar (BONUS!) so it was easy and didn't take much time at all! :) 

Raspberry, white chocolate and macadamia cookies
Recipe adapted from dailydelicious

300g plain flour
1/2 tsp baking powder
1/2 tsp salt
170g unsalted butter, melted and cooled until slightly warm
180g brown sugar
90g caster sugar
2 eggs
2 tsp vanilla essence
150g white chocolate chips
1/2 cup macadamia halves
1/4 cup frozen raspberries, chopped

1. Preheat oven to 180oC. Line 2 baking trays with baking paper.
2. Whisk together melted butter and sugar until fully combined.
3. Stir in eggs and vanilla.
4. Sift in flour and baking powder and stir to combine.
5. Fold in chocolate chips, macadamia nuts and raspberries into the batter.
6. Place spoonfuls of dough onto baking trays - making sure to leave room for cookies to spread.
7. Bake for 15 minutes or until golden brown. Let cool before removing from tray.

When these first came out of the oven.. they were hard.. but after they were cooled they were nice and soft =D Brought some to work and they were nearly all gone by the day's end :) 
Cookies cooling on trays~~ ^_^

Wednesday, October 10, 2012

Work Catering Week 3: Whoopie pies!

After visiting Whoopie Pie bakery in Camberwell a few weeks ago, I was inspired to make some for this week's catering for work ^_^
Blueberry and almond whoopie pie
Raspberry and white chocolate whoopie pie - top looks bigger than the bottom XD
I went for 2 flavours: Red velvet and Carrot & Walnut! Red velvet - for the bright red colour! and Carrot and walnut for a healthier option. It also made it easier to make one filling for the 2 flavours: CREAM CHEESE FROSTING! my favourite!

I didn't have a whoopie pie pan but read you can use mini-muffin pan and just fill them 1/4 full. They rose slightly too much.. so instead of sandwiching two little cakes together, I cut each one in half and sandwiched them with the frosting. 

Red velvet whoopie pies
Recipe adapted from
125g butter, softened at room temp
3/4 cup caster sugar
1 tsp vanilla essence
2 eggs 
3 tsp red food colouring
1 3/4 cup plain flour
1/4 cup cocoa powder
1 tsp bicarb soda
1/4 tsp baking powder
1 tsp white vinegar
1/2 cup buttermilk

1. Preheat oven to 180oC. Grease 4 mini-muffin pans. 
2. Beat butter, sugar and vanilla with electric mixer until light and fluffy. 
3. Add eggs, 1 at a time, beating well after each addition. Add food colouring, beat until combined. 
4. Sift flour, cocoa, bicarb soda and baking powder into a large bowl. Add half the flour mixture to butter mixture. Stir to combine.
5. Add vinegar and half the buttermilk. Stir to combine.
6. Repeat with remaining flour mixture and buttermilk until just combined.
7. Place 1/2 tsp mixture into muffin holes. Bake for ~6-8 minutes or until cooked through. (because they are small it takes no time at all!). Allow cakes to cool before removing from pan.
8. When cooled, either sandwich two cakes together with cream cheese frosting or cut cakes in half and spread with cream cheese frosting.
Recipe for cream cheese frosting here.

Carrot and walnut whoopie pies
Recipe adapted from
125g butter, softened at room temp
160g brown sugar (1 cup, lightly packed)
1 tsp vanilla essence
1 egg
1 tsp bicarb soda
1 cup coarsely grated carrots (~2-3 carrots)
45g (1/3 cup) walnuts
1/2 tsp ground cinnamon
375g (2 1/2 cups) plain flour
330ml (1 1/3 cups) buttermilk
1. Preheat oven to 190oC. Grease 4 mini-muffin pans. 
2. Beat butter and sugar with electric mixer until pale and creamy. Beat in egg.
3. Stir in bicarb soda, carrots, walnuts and cinnamon. 
4. Fold in flour and buttermilk in alternating batches, until just smooth. Mixture should be a bit stiff. 
5. Place 1/2 tsp mixture into muffin holes. Bake for ~6-8 minutes or until cooked through. (because they are small it takes no time at all!). Allow cakes to cool before removing from pan.
8. When cooled, either sandwich two cakes together with cream cheese frosting or cut cakes in half and spread with cream cheese frosting.
I'm happy with the red colour! maybe need to have more filling......
Ok.. they aren't the best of shapes ><"
Comments were that they looked cute ^_^" just like little burgers and I'm not sure which one was more popular... personally I like the red velvet ones =p I think next time I shall try making larger ones and pipe/spoon them straight onto a lined baking tray :) Also to pipe the filling so it's pretty ^^" 

I think I already know what I'm going to bake for next week!!! excited!! =D I'm going to try some slices again... =p 

Wednesday, October 3, 2012

Work Catering Week 2: BROWNIES!

Week 2 of catering and I decided to make BROWNIES =D I didn't have heaps of time to bake so these brownies were a one pot wonder (and also less dishes to wash =p). I've made these berry and nut brownies before but this time they were thicker =D I also added pecans for a nice crunch :) 
Big tray of brownies! yum yum!! I ate the edges =p
You can find the recipe here. I just doubled it for a thicker brownie. These were definitely a HIT and got many nice comments (thanks everyone ^^).
Trying out some food photography xD
Ready for catering~
To cater for non-chocolate lovers and to balance out the sweetness I also made Lemon and Coconut "brownies"... that's what the recipe called them but I would rather call them a slice because they weren't "brown" and didn't contain chocolate =p I guess they use the same method as brownies e.g. melting butter in pot and stirring in eggs... 
anyways! I halved the amount of sugar (as per the comments made) and added more lemon zest and juice. I think you can increase the lemon for a tangier flavour.
Recipe adapted from

250g butter
1 cup caster sugar
4 eggs
1 1/2 cups plain flour
1 cup desiccated coconut
zest of 3 lemons
70ml fresh lemon juice
icing sugar, to dust

1. Preheat oven to 180oC. Line a 20 x 30cm pan with baking paper.
2. Melt butter in saucepan over medium heat. Remove from heat. Stir in sugar. 
3. Add eggs, 1 at a time and stir until mixture is thick and glossy.
4. Sift in the flour and stir till well combined. Stir in coconut, lemon zest and juice. Pour into prepared pan.
5. Bake for 30 minutes or until skewer inserted into the centre comes out clean. Allow to cool then dust with icing sugar.

Close up of lemon and coconut slice.. lovely and golden~~
I love hearing all the comments and seeing all my food gone =D Can't wait for next week... still thinking about what to make.. hmmmm~~

Monday, October 1, 2012

Calculator cake! - for all those accountants out there~

Here's another post to add to the decorated cake collection! My friend made this calculator cake for her friend's birthday! 
Birthday Calculator cake~
She used white and black fondant icing and mixed the two to get a grey colour. So much detail gone into the decorating! Each of the buttons and the labels. Fondant icing looks so fun to play with =D And it's such a creative idea! So just thought I'd share it :)
CASIO brand ^^