tag:blogger.com,1999:blog-90764887613105314542024-03-05T22:41:15.242+11:00:: sweet treats ::kel @ sweet treatshttp://www.blogger.com/profile/11128796057875320772noreply@blogger.comBlogger276125tag:blogger.com,1999:blog-9076488761310531454.post-16159467064695119652012-11-06T22:01:00.002+11:002012-11-06T22:01:35.807+11:00Super easy, super tasty peppermint slice<div class="separator" style="clear: both; text-align: center;">
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Since I've been a naughty non-blogging blogger I thought I'd better share a recipe with you. <br />
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I first tasted this slice at a friend's post-wedding BBQ a couple of years ago. I shamefully kept reaching for the slice plate, and my friend's aunty took pity on me and sent me the recipe. Being the disorganised person I am, I inevitably lost the recipe and have been itching to have a crack at the slice myself. <br />
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Recently I went to a lunch at my friend Yvette's house, and I wanted to bring something quick and tasty for dessert. I managed to throw this together a couple of hours before leaving for Yvette's - a true testament to how simple this slice is!<br />
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Here's how you make it:<br />
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1 packet Arnott's Marie biscuits<br />
1 tin condensed milk<br />
1 family block Cadbury peppermint chocolate (you can easily substitute any of the 'filled' blocks - caramel or turkish delight for example)<br />
20g milk or dark chocolate, optional<br />
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Blitz the biscuits in the food processor. Since I was making this at my inlaws' house and they were all still in bed, I opted for the trusty rolling pin on the chopping board trick). </div>
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Break the peppermint chocolate up and give it a quick burst in the microwave for about 20 secs (you don't want it completely melted). Stir the chocolate and condensed milk in to the biscuit crumbs. </div>
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Line a small slice tray or loaf pan with baking paper (leave some paper hanging over the sides for easy removal) and spoon the mixture in. Press in to place with your fingers or the back of a spoon. </div>
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Melt the extra chocolate in the microwave (should only take a minute) and drizzle over the slice. I used a quick piping bag I made out of baking paper, but you could also use a zip-lock bag with the corner cut.</div>
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Chill the slice in the fridge for an hour or two, remove from tray and cut into squares. Enjoy!</div>
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kel @ sweet treatshttp://www.blogger.com/profile/11128796057875320772noreply@blogger.com0tag:blogger.com,1999:blog-9076488761310531454.post-9312497498479090402012-11-06T21:24:00.001+11:002012-11-06T21:26:39.613+11:00I'm possibly the worst blogger in the world!It's true. I fail miserably at blogging these days. <br />
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Truth be told, I rarely spend a lot of time on a computer. A few years ago I would spend countless hours on the computer every night, and thankfully I have broken that habit. Time on my iPhone, however? Let's not talk about that...<br />
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If the Blogger app wasn't so woeful you might hear from me more often. Oh well, them's the breaks! <br />
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So what have I been doing the last few months since we last spoke? I have an update for you!<br />
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Last time I wrote about our plans for building a classroom/studio for my cake decorating and the launch of my business, Treat Bakeshop. I am pleased to announce these plans are currently on hold indefinitely. <br />
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"Pleased?" I hear you ask? <br />
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Yep. Because I scored myself a full time gig decorating cakes for a cake factory, that's why! I look after their custom orders and wedding cakes, and when I'm not doing those I'm working with pastry chefs, producing cakes for cafes and the like. I'm learning heaps from the chefs and I feel really blessed to have been offered such an amazing opportunity. <br />
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I am still updating the Treat Bakeshop Facebook page with photos of cakes I do for my family and friends, so if you haven't already 'liked' the page I suggest you head over to <a href="http://www.facebook.com/treatbakeshop.au">www.facebook.com/treatbakeshop.au</a> immediately! You'll see stuff like this...</div>
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...and this!</div>
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Hope to see you there soon.</div>
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Kel :)</div>
kel @ sweet treatshttp://www.blogger.com/profile/11128796057875320772noreply@blogger.com0tag:blogger.com,1999:blog-9076488761310531454.post-74462906328252456242012-06-03T20:54:00.001+10:002012-06-03T20:54:30.123+10:00A new chapterWe are currently in the planning permit stage of building a classroom at our property so I can teach cake classes from home. Woohoo! It will be a little while until this is completed, but in light of this exciting development I have created a Facebook page to get the word out there about my cake creations and classes. <br />
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To be the first to receive updates on cakes and classes, please visit www.facebook.com/treatbakeshop.au <br />
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Thanks to all my loyal readers who have been following my blog over the last few years - your encouragement and support has given me the drive to make my cake dreams a reality!kel @ sweet treatshttp://www.blogger.com/profile/11128796057875320772noreply@blogger.com4tag:blogger.com,1999:blog-9076488761310531454.post-16047278698134450002012-04-29T20:08:00.000+10:002012-04-29T20:08:24.106+10:00A musical themed cakeJo's sister Kazz recently ordered a cake from me (remember Marvin the Martian?) and Jo wanted me to make her daughter's 16th birthday cake. Her daughter was having a karaoke themed birthday party so Jo wanted me to tie music in to the cake.<br />
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This small two-tiered cake was comprised of one chocolate tier and one vanilla raspberry tier. The bottom tier resembled a keyboard, while the top tier was transformed in to a drum. A fondant microphone sat on the cake board and a musical note became part of the '16' topper the adorned the top tier.<br />
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Happy 16th birthday!kel @ sweet treatshttp://www.blogger.com/profile/11128796057875320772noreply@blogger.com0tag:blogger.com,1999:blog-9076488761310531454.post-6447558138243398312012-04-29T19:47:00.000+10:002012-04-29T19:56:55.804+10:00Our South Australian road trip...and Maggie BeerChris and I recently drove over to South Australia to visit my mum's family and to have a well-earned break. We spent a couple of days visiting my family in Adelaide's southern suburbs before heading north to the famous Barossa and Clare Valleys for some wine, wine and more wine.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO9DmLpG7hwm_TQ__2gFiJJWAE_DWIY_naQN5e6HM606Wpr75oCKaTh_kFpk2-8fTcoIomPCCw9VHNd1_R8T_PK1LoZ-n6k3cHsHdp3tyuaIJek2Vud_qj9e0EXBeY67d3RDhfXw4l3jA/s1600/jacobs+creek+vines.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO9DmLpG7hwm_TQ__2gFiJJWAE_DWIY_naQN5e6HM606Wpr75oCKaTh_kFpk2-8fTcoIomPCCw9VHNd1_R8T_PK1LoZ-n6k3cHsHdp3tyuaIJek2Vud_qj9e0EXBeY67d3RDhfXw4l3jA/s320/jacobs+creek+vines.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jacobs Creek vines</td></tr>
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We had driven over in Chris' car, which I'm not permitted to drive (it's a V8 and I'm still on my probationary licence...sigh!) so I was automatically deemed the designated drinker. Happy days!<br />
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<tr><td class="tr-caption" style="text-align: center;">Penfolds Winery, Nuriootpa SA</td></tr>
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We stopped in at various cellar doors, including Wolf Blass, Jacobs Creek, Penfolds, Knappstein Brewery and The Little Red Door, just to name a few. <br />
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<tr><td class="tr-caption" style="text-align: center;">Vines at Maggie Beer's</td></tr>
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While we were in the Barossa Valley we ventured over to Maggie Beer's Farm Store, in Nuriootpa. For those who aren't aware of who Maggie is, she co-hosted a TV show named The Cook and the Chef with Simon Bryant. Her and her husband have had the land at Nuriootpa for several decades, and during that time it has morphed from a pheasant farm to a thriving restaurant to its present form, which is a cafe/providore/function centre. I had read online that there is a cooking demonstration every day at 2pm, so we ensured we were there with plenty of time to nab a good seat. Thankfully Chris accepts my bizarre foodie ways and was only too happy to stroll around the picturesque dam with me until it was almost time for the demo. <br />
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The woman doing the demonstration was cooking butter mushrooms, roasted sweet potato with verjuice (a Maggie Beer specialty) and onions with vino cotto (a cooked wine blend reminiscent of balsamic). <br />
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Mid-way through the demonstration we heard a booming female voice say "something's burning!" We all turned around, and there was Maggie. A very welcome surprise considering her and her husband only visit the Farm Store on some weekends, and this was a Tuesday.<br />
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<tr><td class="tr-caption" style="text-align: center;">The picturesque dam at Maggie Beer's </td></tr>
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Maggie stayed and finished off the cooking demonstration, and then I brushed past her in the store later. I attempted to say hello to her but she was far too busy swanning around to talk to anyone. Big fail in my eyes. Anyone who knows me knows I've never been a huge fan of Maggie's as I had heard via a friend of a friend that she was less than pleasant to work for. Her appearances on MasterChef swayed me a little as she seemed like someone you'd love to be your grandma; however I was disappointed that she didn't take the time to speak to any of us who had driven out to the Store. <br />
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Needless to say, we stocked up on verjuice, vino cotto and some delicious raspberry & pomegranate jam at the Farm Store and went up to the Clare Valley for the night.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj13fZSTxD55IBNYopMiH3M-wXwV-X-FTLIPKIN8f2z19AHwxufaCUORR829wRmONFLg98MbAZJ4zrb7j0HFnnqIjobvUT-GTozXXqmvtzLksuRkj2cb34aeV9CiXUVOjfjHFP2GcGnu8Q/s1600/maggie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj13fZSTxD55IBNYopMiH3M-wXwV-X-FTLIPKIN8f2z19AHwxufaCUORR829wRmONFLg98MbAZJ4zrb7j0HFnnqIjobvUT-GTozXXqmvtzLksuRkj2cb34aeV9CiXUVOjfjHFP2GcGnu8Q/s320/maggie.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Maggie Beer</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbsXoIntA-vneLaYb_ClT87Csav0YKOvUlOV0FVdcUFu8Jg_AwP7JZwyWVMdXAJTcfo93zRxgjeLRU2eOCY74sJTgKlgPR7auU4p8hglNq2L8-NeNJG_Xy2xc6RZv3wKMjv2PcHarACX4/s1600/eggs.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbsXoIntA-vneLaYb_ClT87Csav0YKOvUlOV0FVdcUFu8Jg_AwP7JZwyWVMdXAJTcfo93zRxgjeLRU2eOCY74sJTgKlgPR7auU4p8hglNq2L8-NeNJG_Xy2xc6RZv3wKMjv2PcHarACX4/s320/eggs.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pheasant and quail eggs at the Farm Store</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7zVMt3DEgn4QBl7VcxVTeFf5AbUcJQUr_vCJ9RbLnxvMA7Pe4QrAqGnkRAiX3L8o7-oQl0qMWjksdxTCaoJ-8MuI9J5QazEYK1LFqJYNA0CeSn6N8wp9iFmi6SPpW4l_KU-2aylVFtPc/s1600/maggie+crockery.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7zVMt3DEgn4QBl7VcxVTeFf5AbUcJQUr_vCJ9RbLnxvMA7Pe4QrAqGnkRAiX3L8o7-oQl0qMWjksdxTCaoJ-8MuI9J5QazEYK1LFqJYNA0CeSn6N8wp9iFmi6SPpW4l_KU-2aylVFtPc/s320/maggie+crockery.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Maggie Beer's crockery and preserves collection</td></tr>
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From the Clare Valley we drove a few hours down South to Victor Harbour. I hadn't been there since I was a kid, so it was nice to revisit and see it as an adult. A note to anyone heading to Victor Harbour - do NOT stay at the Comfort Inn in Victoria Street. The owner ripped us off, and the towels looked 30 years old (seriously, they were frayed and had holes in them). After overcharging us, the owner even had the audacity to make smart comments to Chris about me (to which Chris replied that the reason he was checking out was because I was ropable). Rant over. Boo, hiss.<br />
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Anyway, most of the reason I wanted to go to Victor Harbour was because of Granite Island. There is a bridge that stretches between Victor Harbour and Granite Island, which is home to some little penguins. I love penguins. We even got to see the first mating of the season. Woohoo for us!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVh8Kr9ivzr6oJDAKczpXlgkJSzRqUJ381-O8-foM6_b1PVapN3DwGVz3-xp9uyPBqlKdPbVByA245enBA1g7S7XMqgAh9OM65rGMo9U9RuEMhrut6J3MLEfpKDItfjlWQk7xEnGFY1Gw/s1600/give+way+to+penguins.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVh8Kr9ivzr6oJDAKczpXlgkJSzRqUJ381-O8-foM6_b1PVapN3DwGVz3-xp9uyPBqlKdPbVByA245enBA1g7S7XMqgAh9OM65rGMo9U9RuEMhrut6J3MLEfpKDItfjlWQk7xEnGFY1Gw/s320/give+way+to+penguins.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The laws at Granite Island</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_9jVwJKSBg-2KMW_5uYKyFzjD2EWcOiTcgLcdo0eFx13-CbYu6HoS7M0Y3t77DQmafAd-KlwHwUFFKvem4LDg6vfSXbkrZOdugh7lUThfKvZBurUtj6VzUHnzm9449oU4LVeOKAFdkyk/s1600/sunset+at+granite+is.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_9jVwJKSBg-2KMW_5uYKyFzjD2EWcOiTcgLcdo0eFx13-CbYu6HoS7M0Y3t77DQmafAd-KlwHwUFFKvem4LDg6vfSXbkrZOdugh7lUThfKvZBurUtj6VzUHnzm9449oU4LVeOKAFdkyk/s320/sunset+at+granite+is.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sunset at Granite Island, SA</td></tr>
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<br />From Victor Harbour we went across to Tailem Bend, where we spent a couple of hours at Tailem Town, a pioneer village. Yawn. Got some good pics but the place lacked atmosphere and excitement. I suppose I'm biased, being from Ballarat and having Sovereign Hill at my doorstep.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg55WRse0S5yzcSPwxJ2ZuCUVhXXSIcIyNn23R8DaKvx2jo6VOjcZLyvnNDgkekkIX8B4AHXI9DC6bMMOaFLhz8s8fX0NUsoMcY9ZennOJZPq28I3o697nS84eBH-KZmTWKsFP54ZDzeec/s1600/windmill.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg55WRse0S5yzcSPwxJ2ZuCUVhXXSIcIyNn23R8DaKvx2jo6VOjcZLyvnNDgkekkIX8B4AHXI9DC6bMMOaFLhz8s8fX0NUsoMcY9ZennOJZPq28I3o697nS84eBH-KZmTWKsFP54ZDzeec/s320/windmill.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tailem Town at Tailem Bend, SA<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGSvllhdfneTvBVXATd1oSH1c9oXXWN4o-Htdh2QKbERxBYtLEFFZrBA8W1YCRz764W36ngwG4hWk-LSqOHT-g_wv3CBlVH6BIQazfHruvBJWk6sYWsEXiO49p7kVzNIUwYA7tNTM8ygU/s1600/robe+obelisk.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGSvllhdfneTvBVXATd1oSH1c9oXXWN4o-Htdh2QKbERxBYtLEFFZrBA8W1YCRz764W36ngwG4hWk-LSqOHT-g_wv3CBlVH6BIQazfHruvBJWk6sYWsEXiO49p7kVzNIUwYA7tNTM8ygU/s320/robe+obelisk.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Robe Obelisk, SA</td></tr>
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After Tailem Bend we headed down to Robe, which is on the South Australian coast. It is a place I would definitely go back to; it had some really striking views and a relaxed, non-touristy vibe. The highlight was being able to drive on the beach - what a strange yet exhilarating experience it was.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIl62X_TsZxmxojxQHqaSGItjfcSLPENeoKhjvQw3al-WCCkiAFp6QEGO8q5XvkIk0FYNHRn90hSqSu3TGJbwsRqghneCaBkVnSDKIt0w1w2QvmoRAZd0QF7IFL1CUVS0KnRjcBBVbqW0/s1600/sunset.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIl62X_TsZxmxojxQHqaSGItjfcSLPENeoKhjvQw3al-WCCkiAFp6QEGO8q5XvkIk0FYNHRn90hSqSu3TGJbwsRqghneCaBkVnSDKIt0w1w2QvmoRAZd0QF7IFL1CUVS0KnRjcBBVbqW0/s320/sunset.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Driving on the beach at Robe, SA</td></tr>
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From Robe we began our return back to Victoria. We decided to stay at Warrnambool, and by this stage we were so tired we stayed in our hotel the entire time we were in Warrnambool. Yes, the entire time. Room service for dinner and breakfast. The laziness was uncannily empowering.<br />
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When we were leaving Warrnambool we detoured through Tower Hill, an old volcanic crater filled with a myriad of amazing wildlife. I'd highly recommend it for a picnic. While we were there we had heaps of emus in front of the car (we'd seen a lot of wild ones over in SA so this wasn't unusual) and a cute little wallaby. We have a lot of wallabies at home so it was nice to see something familiar after being away from home for a while.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfPP92Wv3xdSif-xFZbnV8Tl3KqdKTmKZIzb8ezzmAtAV1A_GwdrLHKrZloKax2k4WWKzIi8EqifaMyaqq4Kk-emd5ubMqXn1CtVpXDJqcW3bpgsI3obMdbYkWLvBqI0bW7gGjbj6rKL4/s1600/emus.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfPP92Wv3xdSif-xFZbnV8Tl3KqdKTmKZIzb8ezzmAtAV1A_GwdrLHKrZloKax2k4WWKzIi8EqifaMyaqq4Kk-emd5ubMqXn1CtVpXDJqcW3bpgsI3obMdbYkWLvBqI0bW7gGjbj6rKL4/s320/emus.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some of the many emus who strolled in front of our car<br />
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We went home via the Great Ocean Road, and of course stopped at all the regular tourist lookouts - Bay of Islands, Bay of Martyrs, London Bridge, Loch Ard Gorge and the famous Twelve Apostles.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRhq6TYlMLlqQPVSV6AgFw2IKy-bzcRoyjw4QbarhoZOtWZnEMPt7m-7TzjeVKkG9zcjXRL1D-rxQUCNbcaRW8Q5X5rP5p8QKqRTyvm2dnevl5Rpr0NTmS57_KyfsQp5BSgzP3QmRzxc/s1600/GOR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRhq6TYlMLlqQPVSV6AgFw2IKy-bzcRoyjw4QbarhoZOtWZnEMPt7m-7TzjeVKkG9zcjXRL1D-rxQUCNbcaRW8Q5X5rP5p8QKqRTyvm2dnevl5Rpr0NTmS57_KyfsQp5BSgzP3QmRzxc/s320/GOR.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bay of Islands, VIC</td></tr>
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We got home to find a bunch of police down the road from our house...and then the Special Operations Group landed in a helicopter...but that's a story for another day!<br />
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So tell me...what's new in your world?<br />
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</div>kel @ sweet treatshttp://www.blogger.com/profile/11128796057875320772noreply@blogger.com3tag:blogger.com,1999:blog-9076488761310531454.post-65396847195957969312012-04-29T17:18:00.001+10:002012-04-29T17:18:54.947+10:00A cake order that sent me back in timeIt has been a couple of years since I've been asked to make cupcakes; unfortunately over time they seem to have become second fiddle to the macaron trend. <br />
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Cupcakes have a special place in my heart as they are where my caking adventures began about six years ago. One afternoon I had a (then-unusual) craving to bake something. Anything. The first thing that popped into my head was cupcakes. I took them to work and they were devoured in about five minutes flat. So I made some more. And more again. And then someone offered me money to make them some. Me? A pro-cupcake maker? I had never entertained the idea. And there it began; my baking obsession.
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This anecdote brings me to present day, when my work colleague Stacey asked me to provide cakey goodness for her 21st birthday party. She requested a chocolate mud cake and 21 cupcakes.
The design for this mud cake is not my regular style nowadays; ganache with piped borders is something I started out doing all those years ago. Most of the cakes I do are fondant-covered, so it was a breath of fresh air to do something I hadn't done in years. Stacey asked for white and milk chocolate shavings on top, along with a plaque saying 'happy birthday'.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrNp5GFqpNqw0JrbbdMBT4fmXZIrFZBf1thXQMwmjMupm62uL-Cd7QB8lCADlRrx6qjnRm5orgoxFdIt2gc7kWnbV0DiDuuGrCgxj7WugZ_J_JnWNEwFnyl7LJAEcSnUjEA5q8oJ2jdPk/s1600/stacey+cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrNp5GFqpNqw0JrbbdMBT4fmXZIrFZBf1thXQMwmjMupm62uL-Cd7QB8lCADlRrx6qjnRm5orgoxFdIt2gc7kWnbV0DiDuuGrCgxj7WugZ_J_JnWNEwFnyl7LJAEcSnUjEA5q8oJ2jdPk/s320/stacey+cupcakes.jpg" width="240" /></a></div>
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For the cupcakes, Stacey requested chocolate and vanilla marble with vanilla buttercream. I piped the pink, yellow & blue buttercream with a 1M tip and decorated them with varying sized cachous and fondant cutouts.
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Happy birthday Stace!kel @ sweet treatshttp://www.blogger.com/profile/11128796057875320772noreply@blogger.com0tag:blogger.com,1999:blog-9076488761310531454.post-265694708176665392012-04-08T08:30:00.015+10:002012-04-08T10:31:30.688+10:00The day I met Adriano Zumbo<div><div><div><div><div><div><div><div><div><div><div>I've always been super jealous of Lorraine from <a href="www.notquitenigella.com">Not Quite Nigella</a> as she and Adriano appear to be good buddies. She often hangs at his house, candidly interviewing him, while he perfects new dessert flavours. As a professional blogger, she has my dream job - and my dream interviewee. </div><div> </div><div><p>A couple of weeks ago a friend of mine visited Adriano's store at The Star in Sydney (where we headed for dessert straight after we got engaged) and she saw him through the window. I was, of course, insanely jealous and I told my man that one way or another, I was going to meet Adriano.</div><div> </div><div> Little did I know, he had arranged for us to attend the Mount Buller Summer School to take a masterclass with the man himself. Chris knew that I had been a bit down lately due to my dad moving overseas (amongst other things) so he knew this would be a perfect pick-me-up. </div><div> </div><div><P>Yesterday we travelled the four hours from our house to Mount Buller to attend our session with Adriano. We were to arrive at the venue no earlier than 1.30pm but when we arrived at 1.10pm we were already about 15th in the line. By the time 2pm (start time) rolled around the line stretched right down to the road. I excitedly poked Chris in the ribs while squealing "there he is!" I appeared to be the only psycho staring through the window for a glance of the man we were all there to see. </div><div> </div><div><P>When we were finally allowed inside we were handed bags containing recipes, along with a much-appreciated glass of champers. I quickly downed my champagne as trying to juggle a camera, a phone, a pen and my notes proved somewhat impossible. </div><div> </div><div><P>After Adriano was introduced, he set about demonstrating how to make some Easter eggs. These, naturally, were not your run-of-the-mill eggs - they involved splattering some coloured cocoa butter and lustre dust on the moulds before carefully tempering some 64% dark chocolate, which he used for the shells.</div><div> <img style="margin: 0px auto 10px; width: 210px; height: 320px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5728815919235452338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKymK8BWt8JKs3Cz9FmMAeKKRVDsFUpdX4-Cik5LTltNp7o0LpNVBlZvMVxkBrkt2okjSHVyVhgvhE7meKQRDch-Wxa7nlD7iZV_IhcCVKFA1cqtq_Us59H42nAGEBmGWz_mfdTUaofQk/s320/DSCN1589.JPG" /><img style="margin: 0px auto 10px; width: 202px; height: 320px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5728815444604501186" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8we7B6mbhUJyeuEUoQ5frTkq0dbwTCHjOaYSExe-4p-MhjNPh7FW3A1lz2qjp48sbY1A74dNJLBIhxXOlMcMYqzVbzdp9Hj1NxyMZGOmmjF5jAK4N91pM_pQZfozRvZJOs0h9Un3bRnc/s320/DSCN1577.JPG" /><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5728815440265818834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg38VI5N3hMjc3hL88l8BmpOahscBgUDGGzaVF6ansdJrwZjpaZtchyphenhyphenLCdeWriiwqWcdCvwE9EROlQJpebTAfNG0vm1vT1yUt28SW6auNRQOGYMHaRXaE9PseMUpN0pOgb8z1PD0wKGd34/s320/DSCN1575.JPG" />Adriano briefly explained the tempering process, and demonstrated the seeded method that he prefers to use. He added some salted caramel to the prepared shells and showed us how to finish off the backs of the egg halves, ready for assembly. We were fortunate enough to taste some eggs he'd flown down from Sydney, which were filled with the same salted caramel as well as a blackberry gel. They were the shiniest Easter eggs I've ever seen - a sign they had been beautifully tempered.</div><div> </div><div><img style="margin: 0px auto 10px; width: 240px; height: 320px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5728815427869148962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf3xUWyRfF8v5Sh1zIUkAlwwIrwCV8I4Z2Y6JtP7gkxyTkioWAZq28wRXcJRobFqXBonBdAaRSTKrLKviHMi2mLl8w0SiTxbEJU4m47LDiLeeIZdYiFvAuhv7f1OLnozo_-5KIYXcCYpM/s320/DSCN1561.JPG" /><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5728815437865537794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhioc5PRKMpsg2pvbxGiCP9xvIJVQ7G6RWPXL0WZg7tgir12fZQqoMjuAMJB2nj-W1BwpeofZhlSPQc_pytmowo5d-I8DJ8vVB4aTIc3Yx5s8mCR5CvbAUgkrDGlUVHX0lSPyLVgBcFwFU/s320/DSCN1563.JPG" /> </div><div>Ohmygodohmygod. Get in my belly.</div><div> </div><div><P>Adriano also made some strawberry-vanilla macarons for us while we looked on. It was so interesting to watch him make these fragile beauties; particularly as I struggle to make the damn things. I learnt a lot about making macarons from watching him; I think a lot of my problem is that I treat the mixture far too carefully. Adriano explained that egg whites must always be whipped on medium speed as whites that are whipped too quickly fall too quickly. Now, while making macarons it is the aim to knock quite a bit of air out of the mixture; however whites that are whipped too quickly don't have time to full develop the strength of their protein. He also explained that folding the mixture is unnecessary (another thing I've been doing wrong!) and that you should continue to work the mixture until it resembled a mixture that only just falls back into itself. Adriano also taps the shells vigourously after piping, and double-trays them in the oven.</div><div> <img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5728814764749231618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4GVqWf4PiU5P0GPbCebmaDXIl98ja-YSBXT4zBN_0rVPGUUZQX3A7jrRGpdaybArWH7ZPUaElXbTF2x2eTRuWd1543KNhCUozg4ayIPf2JIIzUiGuYddap9C9XFD8nmMQ22CLxKFJeFs/s320/DSCN1554.JPG" />He also explained that a fan forced oven is a necessity, as are flat trays with no sides. Unfortunately my current oven is not fan forced (I have my beautiful new oven sitting there taunting me, waiting to be installed!) so I will have to persevere regardless. When Adriano removed the shells from the oven I couldn't help but coo, "they're so perfect". Because they were. Each shell had an amazing frilly 'foot', they were perfectly flat on top and were perfectly sized. I suppose the fact that his staff make 25,000 shells a week would mean he's had a little practice. He encouraged all of us not to give up as they are notoriously difficult to perfect.</div><div> <img style="margin: 0px auto 10px; width: 222px; height: 320px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5728815907335073074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKRhFvMVHD4qD7JRf3jD6RUsCv9a9a31WnJuJ2H7aewuWM-qRd-pHjZDkRqdtY1wgLhZAnzMF6xRgQbEwy6lNupAippCN1JEVesjeAhYdHGHKWiJqdZI3BHCd4lYznvaqFLbljdzIMtaI/s320/DSCN1582.JPG" /><img style="margin: 0px auto 10px; width: 320px; height: 283px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5728815448738289042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggwa72n__NXlzLCY1dqiQTn-__0VuIv8qkznFEzJ1NE0-HoqYIpCAqdW02SoTxht0odPBj3CQNjBlwJetdXCGiZiNNCFk5YXsSDtB3okrW2YG4P7wBqAdwy0pumf5mEr9O6I2yivr9by8/s320/DSCN1581.JPG" />At one point I asked Adriano if he was appearing in the next season of MasterChef, due to air in the next few weeks (not that I'm counting down or anything...!) He cryptically said "I have not appeared on this season of MasterChef". Hmmm...curiouser and curiouser. They have not yet finished filming, but Adriano is off to New York today so I wonder if he will film when he returns. He is probably embargoed (as all of us in the TV game are from time to time) so I was happy to leave it at that. It wouldn't be Australian MasterChef without at least one appearance from the dessert king, now would it? </div><div> </div><div><P>Adriano also spoke about the type of people he employs - he prefers to hire young people with passion and drive, over people who have worked at a lot of top notch restaurants. He finds those people harder to work with, and much prefers to surround himself with those who are willing to learn and get on with the job. </div><div> </div><div><P>Adriano got a few laughs when he revealed his favourite dessert; rather than something high-brow, he opts for custard in a carton from the supermarket. True story. "You can even drink it straight out of the carton!" he excitedly added. Err yes! </div><div> </div><div><P>Adriano is quite obviously a naturally shy person and appears embarrassed by all the attention he receives. After the demonstration I waited in line for him to sign my book (trying not to crumble from nerves and excitement!) and thought of all the things I wanted to say to him. I wanted to thank him for sharing his passion with us; I wanted to tell him how I almost got engaged at his Balmain store but couldn't due to a lack of V8 cake; I wanted to tell him he constantly inspires me and is my idol; I wanted to tell him about my macaron-filled engagement cake. Finally it was my turn to meet Adriano. He looked up at me, but I was thrown because he seemed so shy. He couldn't be shy! I am the shy one! So all of my thoughts went out the window and I awkwardly said "Um...it's for Kellie...with an 'ie'...K, E, L, L, I, E..." And that was it. I stammered "thank you" before moving over to the line of people queuing for a photo with him. </div><div> </div><div><img style="margin: 0px auto 10px; width: 230px; height: 320px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5728815922643085474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81uiy_23A018Xr46qKa8Zi7BtGFBbPGMckGbky-pnXTqkqDRea_A3rXhIyo4-YWRBZgpJEa7a5QCelWe2-NzFYg28P0AFoujlwM0iKE_MyJNjcquHXxDbVXESBkMnPJqNnVRypY-AQQ4/s320/Kel+%2526+Adriano+compressed.JPG" />I was so disappointed with myself for being so starstruck in front of him. I had expected him to be used to weird fan girls such as myself, so I was really thrown when he was too quiet and shy to say hi to me. It's not his fault; he didn't ask for all this attention that his desserts have caused. I'm not annoyed with him in the slightest; I'm annoyed with myself for freezing and not being able to connect my brain to my mouth in the most important moment. </div><div> </div><div><P>After the signing and photos we moved to the rear of the room and were treated to a delicious afternoon tea consisting of macarons, the famous croquembouche, and a tart topped with watermelon. My stomach was full of butterflies from just meeting Adriano so I shoved my treats into a cup and we left the ski lodge.</div><div> </div><div><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5728818984401361650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQa12Fe_U_h-c6gnwQGAmp0YRwsUnyLN_JZjXpXZhmG1V7USfds5m4vTtuWOZH_jU9lC3CZAUahvkrA0IMaswyl822JlkA7dLk37_1nyZTfgmOr2gQRdxoPpg7l415vUYyr7TYOT10WE8/s320/DSCN1593.JPG" /><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5728818989408602930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzFIoBbFPC0mf6iQy9De4NJznEowUnDIkJFDF5PCCDNcaMdgaz9t8_1svxc2-Bg2piDohpp2Mve3v5d5Fc6rb-RIy1Gs4Qr6S_hufkdSU_OBF83QO_ngU0DG4w1IlnZdmliXhGq_G7ZPk/s320/DSCN1595.JPG" /></div><div> That croquembouche...ohhhh yum. Vanilla bean studded creme patissier encased in soft choux pastry. Tasty, tasty toffee running down the sides. Perfect in every way.</div><div> </div><div><P>So...there you have it. Have you ever met your idol? Did you freeze like I did?</div></div></div></div></div></div></div></div></div></div></div>kel @ sweet treatshttp://www.blogger.com/profile/11128796057875320772noreply@blogger.com0tag:blogger.com,1999:blog-9076488761310531454.post-39289181696487965502012-04-04T15:20:00.004+10:002012-04-04T15:30:40.410+10:00Michelle and Jason's engagement cakeMichelle is a friend of my sister's, and I met her and her fiance Jason at my sister's engagement party in February. Coincidentally Jason and I used to work together about 10 years ago, so it was a surprise to see him again!<br /><br /><div>Michelle's original cake maker pulled out with a couple of weeks' notice so I stepped in to create a sweet to mark the occasion. Michelle is so laid back that she said the words I love to hear - "you have free reign". Oh yes, I love it when I get told that! </div><br /><br /><div></div><br /><div>While scouring the internet for wedding ideas for my own wedding next March, I came across this colour scheme that I love: yellow, grey & ivory. If I was having a garden wedding I would most certainly consider this theme for my own wedding; however our ceremony and reception venues are historic buildings that don't lend themselves to the modernity of these colours.</div><br /><br /><div></div><br /><div>So...I used them for Michelle & Jason's engagement cake.</div><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5727413384688717858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMGlJgpDZ9-Co9Io2YK3R3ImlrtOWwmpd9GXBNToab5l0hZ44bDLVD3yCGtQZQLlRIglzme0c2p9bLZ0ahX_klNgmJGVvtEvHEJ_KbfoW9lp8MRV3g9wEQcKSiI-9D3JZkNwo7KqG4w84/s320/michelle+jason+cake.jpg" /> <br /><div>I made the flower using a five-petal cutter meant for roses, and the inner petals were made using a small five-petal dogwood rose cutter. I frilled the edges a little using a foam pad and balling tool, and made the centre by indenting the yellow with the small end of my balling tool.</div><br /><div></div><br /><br /><div>The flavours were white chocolate mud and dark chocolate mud, and both tiers were filled with vanilla buttercream.</div><br /><br /><div></div><br /><div>Congrats Michelle & Jason!</div>kel @ sweet treatshttp://www.blogger.com/profile/11128796057875320772noreply@blogger.com0tag:blogger.com,1999:blog-9076488761310531454.post-44080535926391710322012-04-04T13:06:00.005+10:002012-04-04T13:17:23.062+10:00You have the right to eat cakeI went to high school with Steph's sister and was only too delighted to make a cake for her wedding. Steph recently graduated from the Police Academy and wanted this to be incorporated in to her cake design. Steph was happy to limit the design to a classic white two tiered cake, accented with black satin ribbon at the base of each tier.<br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5727377596990946642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzx1G4ziXKUyLw_mBbqdteBnqIcWJ607Y8BXvuSXztHlFIfMArO-2f87KSEk6r16is4pRceqJRgIqqESqZlI3AH4lKTEjuABB3YiT3YAezP6GGhxHBRYgdfLvtnNrPVameg48inAEux1A/s320/cop+cake.jpg" /><br />I sculpted a little female cop and a suited-up groom to adorn the top of this cake.<br /><br /><br />I was a little nervous as the cake was being picked up fully assembled and transported to the wedding in Melbourne. Thankfully, Steph's sister let me know that the cake made it to its destination safe & sound.<br /><br /><br />Congrats Steph & Luke!kel @ sweet treatshttp://www.blogger.com/profile/11128796057875320772noreply@blogger.com0tag:blogger.com,1999:blog-9076488761310531454.post-18236132403352113412012-03-25T19:08:00.014+11:002012-03-25T20:46:09.413+11:00Our Engagement Party<div><div><div><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggIgGtkv6j70pV5MusAGCXIhclZ2C_NVxhvoKFu5bgzoK5XLzVKfK4V9pHybA3Pfbdp8B8-MSp6YqLWls2qXwMFv-n_LunHM8XY-BvBRrwkc5oBpB3Uc4WAxNZZobdiCwHj6iA9yI6BBc/s1600/DSCN1470.JPG"><img style="margin: 0px auto 10px; width: 240px; height: 320px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5723750342142289602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggIgGtkv6j70pV5MusAGCXIhclZ2C_NVxhvoKFu5bgzoK5XLzVKfK4V9pHybA3Pfbdp8B8-MSp6YqLWls2qXwMFv-n_LunHM8XY-BvBRrwkc5oBpB3Uc4WAxNZZobdiCwHj6iA9yI6BBc/s320/DSCN1470.JPG" /></a><div><div><div><div><div>Last night was our long-awaited engagement party! Though we got engaged back in December we waited until now to have our celebration to give my sister and her fiance time to enjoy their engagement festivities as they were engaged three weeks before us.</div><div> </div><div>We held our party at the local community hall and had approximately 80 friends and family members come to celebrate with us.</div><div> </div><div>The night flew by and I feel like I barely had a conversation longer than five minutes with anyone, but it felt so lovely having our dearest friends there to celebrate with us.</div><div> </div><div>I had a ball doing a lot of DIY decor (practice for the wedding!) so I thought I'd share some pictures with you. I love to save a buck and I love crafty stuff, so it was only natural I'd go the DIY route!</div><div> </div><div> <img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5723750337986367362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFV0f9uDYtRB5bKIdSDHCo54Jz49LHXSlNEqZ4EKyxwdIJ6Yg1-yC_9sYyYTobASSOsX3ZjW5PA5v4PgAjX2Ez_TXhxWPcmDPOqt6Cg0Sutrmc6_uTA7Yy06sn-vVd_wf-0vtSgdYNQ9w/s320/DSCN1467.JPG" /><img style="margin: 0px auto 10px; width: 240px; height: 320px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5723757265511081090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKNu9LuF1ecJEKJY0C3nwJKi8Zogqv01h1MKg6lLnMRYOj8cGmXZ__ZqWed9y3ZERlMBcPwlHgBW-E_TY8pF48RUEW74AZRQUloFSFRrzHlJtVi06wPb3Lvg6YzCL0dkkbxc8MZVfi4Zs/s320/DSCN1472.JPG" /><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5723750335840282802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjij6WBVoxBnNaeFMO3b1SsKU8gGk8Z_9OeFEmfL2avVNXERAsER1ae3gwHvPjQcNqTK6l_l0qoaEyRnN5WeyMWPbAX8Q0RS-aHuTVnna4ycH_KuYh4UMx9bMNQBOYPqzC5PjIxDXlKJM8/s320/DSCN1465.JPG" /><img style="margin: 0px auto 10px; width: 240px; height: 320px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5723750332237425586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbwsBKp8kakMEofKB3RjlJENUNbl8YsuWjL45SAkDtj8BNA5FQMYQC4nRzDx9YloUUtnHuhpy5igW7ZkNH3Pd-gTp3fDzVUMVWJhxPFH5fqq3GjFvxJZJwW7PAjLMHImkFyChbcYBFemg/s320/DSCN1463.JPG" /></div><div><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5723750324457760002" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqtXWBwbtdwpj_oQxwn6fxxi-E8wI9konDHrmSkLcvFVBo4ebkNUESxM2mNdcpqFK8kvTwb3PsO_hGipVXGt_05fDB2epJ0hrIjfdjLoksKuMeCb2pjiXlXOONYaHLrtUm74i8gqa6C2o/s320/DSCN1462.JPG" />1. The cute chalkboard I had fun decorating with a handmade pom pom and some gorgeous flowers I got from the flower market</div><div> </div><div>2. Our gift table complete with birdcage wishing well</div><div> </div><div>3. I picked up some cheap frames on clearance from Target and made little signs instructing our guests to have a damn good time. Another one said 'Let them eat cake' and it was on the cake table. Teehee.</div><div> </div><div>4. Our guest 'book' - a little scrapbooking paper stack + some cute gel pens + a board from a discount store = our DIY guest book station. I plan to make a guest book by using scrapbooking paper and sticking the cards and some photos in it</div><div> </div><div>5. I made the pom poms out of tissue paper - each one cost me $1 to make, compared to $7 if I bought them online (save!)</div><div> </div><div>6. I made the bunting that ran the whole way around the hall out of kitchen twine and scrapbooking paper. Chris was recently away for work for a month so I was lonely - the bunting project kept me occupied!</div><div> </div><div>So anyway...I know you're here for the cake...</div><div> </div><div><img style="margin: 0px auto 10px; width: 240px; height: 320px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5723757278261568018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6XYaBMHFFswklhdvAoprZ_M8k9Irg-KAkChVE3TC3NKNEJWp-Oyl9jvLhcyRMO_a9Q9tH94m0oITHx53S8zztp10aqB6f16LmFA1BvJJZlhRP_mwP4ifZ506IVWPv6HH0gjLTxU9oXvU/s320/Cake.jpg" /></div><div> </div><div>This cake was one of my most complicated ever. It's only two tiers but holy moly, it was time consuming. If you've followed my blog for a while you'd know that macarons and I have a love/hate relationship, in that I love them, and they hate me. I piped these at about a centimetre in size and I think that the fact they were so tiny was what made them fail miserably. Half of the macarons I made rose like volcanoes and EXPLODED. It was wretched. I lowered the temperature, I added extra baking trays underneath, I tried everything. Thank goodness I'm mental and made double the amount I needed, so I had enough smooth, flat ones to use on my cake. My hat goes off to anyone that can make macarons because I surely can't. And it makes me very, very sad.</div><div> </div><div>Anyway, I digress...</div><div> </div><div>It was a last-minute decision to make the bunting for the top of the cake - I thought it needed some extra cuteness (because it didn't have enough already!) I made it by cutting some freehand triangles out of scrapbooking paper (I have an addiction to the stuff) and writing our initials on them with a black fineliner. Grabbed some kitchen string and a couple of small wooden skewers, and hey presto! Cake topper.</div><div> </div><div>The top tier was white chocolate mud with vanilla buttercream. It had a sneaky surprise inside - honeycomb! I added it to the buttercream between the layers. The bottom tier was dark chocolate mud with crushed Peppermint Crisps inside. Mmmm.</div><div> </div><div>A lot of my guests had heard about the macaron craze but had never tried them, so I made sure everyone got a handful (there were sooooo many on that cake!) By all reports the party-goers loved them!</div><div> </div><div><img style="margin: 0px auto 10px; width: 222px; height: 320px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5723765710485182514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgqRLCAgEUezr16UsHn_TebICjciVqFyECS__r447G3xTJ-1FHh9k54SRZQe2i0KuMNxHBaeSZeWGrBBGqjHeYxU8Jo29QFcJHkDDOOeccmpM9YsOVPptIbRpjNIpfUJsZB3_F5wZHa9o/s320/DSCN1497.JPG" /></div><div>I felt like I had the paparazzi with us when we cut the cake - I've never had to smile at so many cameras simultaneously before! Eek!</div><div> </div><div><img style="margin: 0px auto 10px; width: 240px; height: 320px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5723765704178234178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2KWMM86mCrhMq59vUtjfmGYq4nLjQ5VQWpRfazQMd2qdsGkiyCSsrjdbi50XnOrucMn3x0yfO9XkrYNz2eMj2D8UQ_fhqbXet9PYmEtuZclxUW-uoH_G8VIlwFR9IX04V0zb6j7jVn2Q/s320/cake+2.jpg" /></div><div>I adore this pic of the cake. We found this dodgy old table in the hall when we got there and I desperately wanted to include it in the party. It's so old and decrepit but beautiful all the same.</div><div> </div><div>Thanks again to everyone who made our night so special. We were so spoilt with the gifts we received and we've been reading and re-reading our cards all day. We are truly blessed to have such amazing friends and family <3</div><div> </div></div></div></div></div></div></div></div></div></div></div>kel @ sweet treatshttp://www.blogger.com/profile/11128796057875320772noreply@blogger.com1tag:blogger.com,1999:blog-9076488761310531454.post-82684583602468801072012-02-20T16:23:00.003+11:002012-02-20T16:27:38.858+11:00Happy Birthday Skye!I'm such a lucky girl. Chris is one of seven kids, so when I get married I gain a whole bunch of new brothers and sisters. And they are all awesome.<br /><br />The second-youngest is Skye, and she recently celebrated her 21st birthday. For her party she asked that I create a square purple, white and black polka-dot cake. So that's what I did.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5711085002143915858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigWkkRCDvt5_8Jx4wCrUM9szOnoabj2nQRvMEocOhPmZ7pa-Z5M3czBh89gO57byPtLjMPbhVfWD44OQkT8DaJTa5-sdb5DZ6z4BPrOAWRRf5zVXFXrgETayVQofLRzzUvmESaG6e03cg/s320/skye+cake.jpg" /><br />This one was a caramel mud cake torted with vanilla buttercream and covered in fondant.<br /><br /><br />Happy 21st birthday, future sister-in-law!kel @ sweet treatshttp://www.blogger.com/profile/11128796057875320772noreply@blogger.com0tag:blogger.com,1999:blog-9076488761310531454.post-10949033814213751932012-02-20T16:14:00.003+11:002012-02-20T16:22:53.242+11:00Marvin the Martian...and his canine friend<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiaCETfQqNL5Tsxw3mKtuTWq2fA9aQ2FtFBqx_lbtuwiDZPIT48hIcNiprWsBD-rpcev0TECzSj5ZUi3BLLBmJCo5Ujb1QyZLhTiGcWWfMflh2hLOUVF9mBiAki1R2Ye7XgQjNq7lIwFo/s1600/marvin+cake.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5711083857780126482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiaCETfQqNL5Tsxw3mKtuTWq2fA9aQ2FtFBqx_lbtuwiDZPIT48hIcNiprWsBD-rpcev0TECzSj5ZUi3BLLBmJCo5Ujb1QyZLhTiGcWWfMflh2hLOUVF9mBiAki1R2Ye7XgQjNq7lIwFo/s320/marvin+cake.jpg" /></a><br /><br /><div>A few weeks ago I received a phone call that went something like this:</div><br /><div></div><br /><br /><div>Me: Hello?</div><br /><div>Kazz: Hi, you don't know me but I got your number from your 'other mother'.</div><br /><div></div><br /><br /><div>Babs is my 'other mother' - she's my friend Ben's mum and since my mum lives far away she often stands in for her when I need a heart to heart and a glass of wine. Kazz and Babs are good friends, and when Kazz mentioned she needed a cake for her dad's 60th birthday, Babs recommended me.</div><br /><div></div><br /><br /><div>Kazz's dad hates Marvin the Martian...so Kazz thought it would be hilarious to get him a cake of Marvin the Martian and his dog. Funny girl! I like it!</div><br /><div></div><br /><br /><div>I baked two cakes - one in a regular 23cm round tin, and the other in my trusty round Pyrex bowl (this saves carving the rounded top). I sandwiched the cakes with buttercream and carved the bottom cake into a ball shape (keeping a good base on it so the cake wouldn't roll off the board!) </div><br /><br /><div></div><br /><div>After covering the cake with buttercream I created some little round craters to sit under the fondant (I just rolled small fondant ropes and formed them into circles). I then covered the cake with green fondant and used my ball tool to indent the craters. </div><br /><br /><div></div><br /><div>I used brown, silver and ivory lustre dusts on the craters and then got my steamer to splatter a little water on the cake. I dabbed the excess off and was left with some pretty cool looking craters!</div><br /><br /><div></div><br /><div>I sculpted Marvin, the dog and the spaceship out of fondant with cellogen added to firm them up. </div><br /><br /><div></div><br /><div>Happy 60th birthday!</div>kel @ sweet treatshttp://www.blogger.com/profile/11128796057875320772noreply@blogger.com0tag:blogger.com,1999:blog-9076488761310531454.post-11601279171857839992012-02-20T16:05:00.003+11:002012-02-20T16:12:56.910+11:00Congrats to my little sis!My sister and I were engaged three weeks apart, so the engagement party and wedding preparations are in full swing. <br /><div></div><br /><br /><div>A couple of weeks ago Bec and Daniel had their engagement party in Geelong, and naturally I was commissioned to make them a cake to celebrate the occasion.</div><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5711081265854731106" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPfPagpByXXyAvMJ6mZicyPCId28kBAzBGStX9YUgaiM9az0xiDC7XMmg5nTJUk0zoOZfytFfhLKAcnaGDEezHqp-S6JZTo1m0UwISfaGVg17cS6hBdHbGeL9wyQArC4QU_tTZ6VFbrG8/s320/bec+daniel+e+cake.jpg" /> <br /><div></div><br /><div>Their colour theme was lilac and silver, so I set about creating a two tiered cake that wasn't too 'wedding-y'. Bec and I went shopping together for supplies and found some amazing diamante strands, which I wrapped over some silver ribbon at the base of each tier. I coloured the fondant a lilac colour and made a topper and some wired hearts. </div><br /><br /><div></div><br /><div>Congratulations lil sis and brother-from-another-mother - I love you both so much and I'm so happy you found each other xxx </div>kel @ sweet treatshttp://www.blogger.com/profile/11128796057875320772noreply@blogger.com0tag:blogger.com,1999:blog-9076488761310531454.post-53146327927511854682012-02-20T14:19:00.005+11:002012-02-20T15:36:51.761+11:00Things have been a bit fishy...I seem to have had an influx of fish-themed cakes recently. First was my work colleague Gen, who asked me to make a fisherman cake for her husband Ray. Ray and I used to work together when I worked at a car dealership (seems like a lifetime ago now!) and it was Gen who got me my current job at the TV network. Just goes to show it's who you know! ;)<br /><br />Ray is a keen fisherman, so Gen thought it would be appropriate to incorporate his favourite hobby into his cake. You may remember this one - it's a slightly different version to a cake I did for my friend Kim's dad. The difference is that Kim's dad is a keen river fisherman, while Ray opts for fishing in the ocean. Ta-da!<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5711067328300334066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDFiwoqwoPfwbyiUqHxB3Mthe-zLpB7U-hNmydaKzuGSttr9ru6awRoaUFZ-1X07BRU6lZf7_lvF64rb7vX7RRkKXJLUk6vQ9Li-ULvbzlaIu7PX_RWePbUVO63-4k3PBkbPnD-LkAs48/s320/gen+fisherman+cake.jpg" /> The other cake is for my friend Gemma's husband Luke. Luke was celebrating his 30th birthday and Gemma requested a snapper cake. Cue me Googling snappers and asking the boys at work to confirm what the heck a snapper looks like. Apparently I got it right! Phew!<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 228px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5711067328739384114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKKW89jmZ-PTMSPqhYaHhD-VwUDG5X-BQveN4K5tYAo7ZkGLOPrY6tfdk3Le5gESY5rV8TEX3LOq9VHyD9Ygdps1rVd1AwoA08ZEpD9dDHzqtMslVTA2TywMYjLUEgHzxjJNSWo2TQ78M/s320/fish+cake.jpg" />This one was loads of fun to make. It involved me going nuts with an icing tip to make indents for the scales, and then painting the entire cake with a mixture of gel colour and vodka. The fondant was actually light grey, and I painted the top with a combination of Americolor gels in red, orange & pink. The bottom was lightly brushed with the gel colours and then brushed with silver, ivory and gold lustre dusts. I then steamed the cake with the steamer Chris bought me (we watched three seasons of Cake Boss and he decided I HAD to have a steamer...haha!) and it came up a treat.<br /><br />Happy birthday boys!<br /><br /><br /><div></div>kel @ sweet treatshttp://www.blogger.com/profile/11128796057875320772noreply@blogger.com0tag:blogger.com,1999:blog-9076488761310531454.post-49710797307281734322012-02-20T14:07:00.004+11:002012-02-20T14:19:07.246+11:00Ivory and roses<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFrwtwId_cooJOSLPAaDqiSwu2Sx6yPytahLQxlznFNVCbDnd14r1s_OIBa49knIKsLghyphenhyphenHQJEirB4QLapBCQuoTCRjE_XzqV1qJuc_To6Y8EXhUH6nSEQero71TUcZaM_3bl8h7Z9UM/s1600/lann+cindy+wedding+cake.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5711049364654602930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFrwtwId_cooJOSLPAaDqiSwu2Sx6yPytahLQxlznFNVCbDnd14r1s_OIBa49knIKsLghyphenhyphenHQJEirB4QLapBCQuoTCRjE_XzqV1qJuc_To6Y8EXhUH6nSEQero71TUcZaM_3bl8h7Z9UM/s320/lann+cindy+wedding+cake.jpg" /></a> I feel awful for taking this long to post C & L's wedding cake. Their wedding was back in December and was held at the Ballarat Racecourse (where the happy couple first met, awwww!)<br /><br />Now...I don't usually use my blog as a sounding board, but today I am making an exception. It was my first time dealing directly with a florist for the fresh flowers, and boy...an experience it was. I feel that as vendors we should respect each other, and trust in other vendors' knowledge of their field. This florist constantly spoke down to me and tried to tell me how to do my job as the cake decorator. It was only when I went to pick up the flowers that she looked down, saw my engagement ring and suddenly changed her attitude. Needless to say, I'll never use her for flowers, wedding or otherwise. /end rant<br /><br />I managed to steal a glance at C as she arrived, and she looked absolutely stunning. The room was set up beautifully and the staff were fantastic to deal with. Big props to the Ballarat Turf Club!<br /><br />Congrats C & L on your wedding!kel @ sweet treatshttp://www.blogger.com/profile/11128796057875320772noreply@blogger.com0tag:blogger.com,1999:blog-9076488761310531454.post-59179739532345548162012-02-20T13:35:00.006+11:002012-02-20T14:06:38.117+11:00Confessions of a slack blogger.Firstly, I must apologise for the lack of attention my poor neglected blog has received of late! <br /><div><br /><div><br /><div><br /><div></div><br /><br /><div>Things have been rather hectic lately - here's what I've been up to:</div><br /><div></div><br /><br /><div>I finally moved in with my amazing fiance. Our house is still under construction but it's almost complete - the finish line is in sight! We just have skirting, painting, carpet (and proper electricity! I will be glad ahem SAD to see the last of the generator!) to go. When that's done I will have my very own cake ROOM! You have no idea how excited this makes me. I do a happy dance whenever I think about having all of my cake decorating equipment at easy reach. Chris even bought me a huge stainless steel work table to take pride of place in said cake room. He's a keeper! Oh, and he built our house. With his own two hands. Holy moly, he makes me proud as punch.</div><br /><br /><div></div><br /><div>So anyway, this is the view from our front deck...it's just a little piece of our 45 acre property:</div><br /><div></div><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5711047894105305410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-spubYeprH-XpLC9Hbdsa-xw7fda9PMCz1Q15qU_BtnV9Y-HgjnUVMxHkFEUi_ai_TKZPby2vxE6TfNRIyV3b3qkzciI4IUrz39PUFnmD3F8jGmFG2YbK-am_I18F9nL1F1TmcCKYhEg/s320/front+yard.jpg" /> <br /><div>...and these guys are frequent visitors. I never get sick of seeing them (unless they're trying to jump in front of my car, but that's a whole other story...!)</div><br /><div></div><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5711047893854675858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoFfSupcygjyt77CNVbk5Xc-SlARfFCsuwjAI2ERcielodo9c0GT8hlUn9wPT7Y8iIdA0qikCzgzn3lChC1Mr7HrXq-1yjTIuhgOAMwHvgG1cBK6A1GJho7pyunQzTV6jf4ixS40k_aXg/s320/roos.jpg" /> <br /><div>We spent New Year's Eve with friends at a local winery. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 237px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5711047900384235730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp_OGoeE-ol-g-On7jO7tTyYNr-dYvyT6pZ9OF4FyZVHxT6mhprzkDbMVoznEh6z3XzM_DhdQpGj7o4gogpcr07RCx_3EWN4_KFtY2Y2u7gkv0UYKDomS5m7RKzkKjrnxKgZOwjko_B2M/s320/vines+nye.jpg" />They have a 10 acre dam (yes!) which we were free to swim in (and being such a hot day/night we were grateful for the opportunity to cool off). We also encountered the amazing Zelda The Surfing Dog:</div><br /><div></div><br /><div></div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5711047902466144706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirV4PAuHUpQeQ-008kkO1i6yEghg3RaLU_nwyDBIb6iltYEySDnXzsdY-VT2n01cXZWTeo2JUwVxjztVx7MFs07j0KCa0jHQHGcSuF_rp3ONgUR6iy8BRGlZWSUtU1lrPZT4zZWeATxbo/s320/zelda.jpg" /></div></div></div></div><br /><br /><p>I've also had my hands full planning our engagement party and our wedding. Plus Chris has been away for work during the week the last few weeks so doing all the housey stuff myself has been keeping me occupied. Factor in some cakes and hey presto! Kel is crazy busy.</p><br /><p>So tell me, reader...what's been keeping you occupied since we last spoke?</p>kel @ sweet treatshttp://www.blogger.com/profile/11128796057875320772noreply@blogger.com0tag:blogger.com,1999:blog-9076488761310531454.post-14567261754544950792011-12-30T12:17:00.002+11:002011-12-30T13:30:50.536+11:00Another year over...<div align="center"><br /><div align="left">...and another about to begin!<br /><br />2011 was fantastic for me. It was the year I:<br /><br />- met an amazing man...and he asked me to marry him :)</div><br /><br /><div align="center"><br /></div><br /><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5691739328087131682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRxbRJBNK9ZGqhJjwHeA1l4BSWjJT13tQSFsOyNLnzSH4Fa_cSmqwth-sqrIHjnLL6hX8TfA4SlBnwX5UU8jnjrkoseDVCHBCYBewP7STYJ7dMd4nxoAS9-Du3fTFh-NrLNS0b_5XXG6E/s320/Chris+Kel+Shells+Wedding.jpg" /></div><br /><div align="center"><br /></div><br /><div align="center"></div><br /><div align="left">- my sister and her lovely man got engaged </div><br /><div align="left"></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 180px; DISPLAY: block; HEIGHT: 135px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5691742136962302770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihGh-eYSJOho41WgUKI7zmcChWiYxy6DEI3V7_KTZISno4RsAIXCxm_BouLYnDzB9_jTaq3cyqvhNZO9Te2CNi_3UQJcIpLZxrb6P1hNPNBN9ajrIng3uD8RF6AY1v2DxCY4PgyWDxj7A/s320/kel+bec+e+rings.jpg" /><em><span style="font-size:78%;">(my sister has the pink nails, mine are au naturel)</span></em></div><em><span style="font-size:78%;"><br /><div align="left"><br /></span></em>- adopted my gorgeous kitten Jett from the pound </div><br /><div align="left"></div><br /><div align="left"></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5691739322739704082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6vBme7NiKFjBaRVprtywlsdiNkCzHe01yk6ltw7wNJXK1VUWC77xWmB3ROw4xHGPfG1pm-hr6uvASRe5XmWTOSU5dk5zG3FecueUkRt06MSpvGxISbHdT7hEgw311iH8xmbN_vagPbFQ/s320/Jett+Dec+2011.jpg" /> - became a mum to Chris' fur babies of the doggy variety, Don the New Zealand Border Collie and Milli the Jack Russell <br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5691739332068224546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnocQEGM4k9zjM_iWNf22o8ml5im6R7BbX_n-LvpKVfbMm9zzyeg74MqE1JUXn8SAoRdY9J8PGYUrMcPzCNoOcN_HzwDKrN9PHndDuQjRCA9sg1vPoaAKOfS3yLN4e2ldgm9L0BQpDyAU/s320/Three+amigos.jpg" /> <br /><div>- I finally got to visit some of Adriano Zumbo's patisseries in Sydney</div><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 180px; DISPLAY: block; HEIGHT: 135px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5691742152764382226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0VF4wENKNFw67L0EQrmnmYaBRZ3Q3NBTVwnqccLV6o-3DaVbP9vvQEbQ6V3lQM8AafqQl8AELN4mFZqsOVxpSOeMSnt6Uaxo6mqgMbGuhjC-SBVgC4Jc0vX4WpSNB7X1VMLxTobY1jhI/s320/zumbo+macarons.jpg" /><br /><br /><div>- learned how to drive a tractor<br /><br />- learned how to paint the interior of a house<br /><br />- made some new friends, and lost ones who weren't really friends at all<br /><br />- starred in a celebrity cook book (I still have some available if anyone wants a copy) </div><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 249px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5691742133328059954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhylkfYkGGc67YvnTTUOWJgoL8a1a2oGOZacmJuUuo6lqnaR-_iDkt3PhPJ7E3IEWXgPm1WrLiBO9a_uxuMVi3O2nDn19HlLaOTVB5QTETo_Wp5hpd_hPOAo_UphxZTXyPKy3ngmwD-fOw/s320/cookbook+kel.bmp" /> <br /><div></div><br /><div>- helped to organise a charity ball that raised $25 000 for our local hospital</div><br /><div></div><br /><br /><div>- finally sought treatment for sleep apnoea and actually started sleeping like a normal person (not walking around like a depressed zombie is such a good thing!) </div><br /><div><br />- made more wedding cakes than any other year<br /><br />- conquered stenciling on cakes </div><br /><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5691739341756540898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-I8YxNTMfQ6bLAuzKBm4kDdgwXC8Cet_4qSJpW8CjSPnhVA_KOM_CZUOQtCez61F9Sv1ACHDCadEvScDnyI4swIexkq0U7FU88sfdT7hpqyXNEZfWcpmlOlBF9ug5OFz4GJxnHwMs9k/s320/Jess+wedding+cake.jpg" />- went to five weddings and caught the bouquet at two of them<br /><br /><br />So there you have it...all in all, a pretty great year! Can I be impatient and bypass 2012? Bring on 2013 so I can become Mrs R already! :)<br /><br />Happy New Year to you all xxkel @ sweet treatshttp://www.blogger.com/profile/11128796057875320772noreply@blogger.com0tag:blogger.com,1999:blog-9076488761310531454.post-17572659598090460402011-12-15T08:30:00.015+11:002011-12-15T11:11:05.904+11:00The best day of my life...so far<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJGDdGqHvGGcaOCA4yqPes41MxEVrXmc4sGbTvRkzfJpMIct8EF4-UI-87O952X8cITxYvzpHBEy0uoD9HIioeRgBXPb85243KccJWAXdM8p2Hm9OqPPog6c09aDG3jlnAxIJgfA_AlyA/s1600/Kel+chris+ck+wedding.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5686132188438873506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJGDdGqHvGGcaOCA4yqPes41MxEVrXmc4sGbTvRkzfJpMIct8EF4-UI-87O952X8cITxYvzpHBEy0uoD9HIioeRgBXPb85243KccJWAXdM8p2Hm9OqPPog6c09aDG3jlnAxIJgfA_AlyA/s320/Kel+chris+ck+wedding.jpg" /></a>When my partner Chris said to me last month that I had to keep the weekend of the 10th of December free, I immediately became suspicious. All he would tell me was that we had to leave at 4.30am, and that the weekend involved going to a celebrity chef's restaurant.<br /><br /><br /><div>I pushed the weekend out of my head (after all, thinking about where we could possibly be going was sending me slightly crazy!) until a couple of days before the event. I will admit it; I pestered Chris. A lot. Every day. "Where are we going?" I whined. He tried to convince me we were catching the boat to Tasmania for a day (err...the thriving metropolis of Devonport isn't exactly swimming with celebrity chef restaurants!) Then there was talk of Brisbane. Then I thought we were going to Melbourne (not far from us, but the 4.30am wake up call had me convinced we were hot air ballooning). All in all, I was positively stumped as to where we were headed.</div><br /><br /><div></div><br /><br /><br /><div>On the morning of our departure I sleepily walked outside to where Chris' dad was waiting in his car. He drove us towards Melbourne (dodging roos along the way!) and it was only when we skipped the turn to Melbourne and headed towards Avalon airport that I knew for certain we were flying somewhere. </div><br /><br /><br /><div>As we checked in at a kiosk I saw our destination light up on the screen: SYDNEY.</div><br /><br /><br /><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5686129345180800866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZpkWy9vi4yKlZ5jnbI-Cl8kF54yKhy3T8xaH8fEQH1c74DR1cV3SHDkdXhvB6Q_hYE3jqlKP13-1KgwC5Sy9699gh14EIfAsBu4Ofsc0TlN_Z1DSSo_XnWa8fElMqIE0e1yazFipyVi0/s320/DSCN1365.JPG" /></div><br /><br /><br /><div></div><br /><br /><div>I was excited! I love going to Sydney. I go at least once a year to visit friends but I rarely spend a lot of time in the city itself, more often spending my time in the suburbs. This was going to be a fun weekend!</div><br /><br /><div></div><br /><br /><br /><div>After leaving our bags at our hotel at World Square, we strolled down Pitt St Mall and caught a cab to Balmain. Our destination: Adriano Zumbo's patisserie. HEAVEN.</div><br /><br /><div></div><br /><br /><br /><div>Chris was disappointed that there was no V8 cake (he's obsessed with the idea of it) but we did purchase a few of Zumbo's famous macarons. We then walked up Darling St, stopped in at a local market, and caught the ferry back across the Darling Harbour. From there we walked to Paddy's Market and rode on the monorail. By this stage we were fading fast, and not being able to check in to our hotel yet we opted to go to the movies for some air conditioning and to put our feet up (funny I know, but remember we'd been up since 4am!) </div><br /><br /><br /><div></div><br /><br /><div>After finally being able to check into the hotel, I had a disco nap and then set about getting ready to go out for dinner. At this stage Chris was still refusing to tell me where we were going. Even when we hopped into a cab he wouldn't tell the driver the name of the restaurant! We pulled up at the end of Macquarie St in Circular Quay and I could see Chris looking around for the restaurant. I asked him which number we were looking for, and when he said "number one" I looked across the road to see Aria, Matt Moran's restaurant.</div><br /><br /><br /><div></div><br /><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5686129351876709506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR4U8b08W2-Kz93afibIlajeWjuk4VfLFQ2dj3AM5m38TcyrUTGJkf6C-gRnTwdAAo1hKg1owTOAq1G0roHjCO8EJlU-Ymb27gN1ITFrONAeHkvymM4o92YVDWLStc9nojSwddOOVC5kE/s320/DSCN1378.JPG" /></div><br /><br /><br /><div></div><br /><br /><div>I couldn't hold my excitement in. Try as I might, I couldn't help but let out a squeal (or five). I was almost hyperventilating and dying of happiness at the same time. I have been a fan of Matt Moran for years, and I never thought I'd be lucky enough to go to his restaurant. </div><br /><br /><div></div><br /><br /><br /><div>We were early, so we walked around Circular Quay for a little while, looking at the Sydney Opera House and the Sydney Harbour Bridge. It was Chris' first time to Sydney so I took some pictures of him posing with the landmarks. As we walked around the restaurant precinct we came across a Chinese restaurant, and Chris (being the prankster he is) tried to convince me that that was actually where we were going for dinner. I don't think so! At this point, nothing was coming between me and Aria!</div><br /><br /><br /><div>It was eventually time to head over to Aria, and we arrived for our 6.30pm - 8.30pm reservation (you reserve a block of time - Aria is booked out for months in advance so time is of the essence, it seems). We were greeted by lovely staff (one who saw me about to put my Prada bag on the floor and quickly instructed me that it should sit on the spare chair next to me) and were waited on hand and foot for the time we were there.</div><br /><br /><div></div><br /><br /><br /><div>So I'm sure you want to know about the food...</div><br /><br /><br /><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 223px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5686129364509440226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCyVDSzScWz0tpEYpo2jHhXZdOH6zxlMVdwOttlR_76aVXVCwn9cCsS611Gj06tVcBqc_0OPNvHFDpaytFB1vkKnBdL3MSckZTeEJZHEQnjf9dFvhquB6R3TSyYQpXjBSK4qKx8Ih-ES0/s320/DSCN1382.JPG" /><br /><br /><br /><div></div><br /><br /><div>When we sat down we were given a 25 page wine list, and the sommelier was happy to assist us in selecting our drinks. I chose the 2010 Chateau Pierre-Bise Cabernet d'Anjou Rose from the Loire Valley in France, and Chris chose Trumer Pils, a pilsener from Austria.</div><br /><br /><br /><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5686129357711826770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJdkI_qmyMsQ3x8WdxWe2S7gtjMkRa8JPiM1zHyULIFsnIOJMxWNeCExPjeAlwnNQd57dRJ1c84w5g-3-dKyl21Sv13GPZJ4Po4x0K5ZY6JvWxvljyla8cUk0ydUGtWCGhFnW6n4m9G-U/s320/DSCN1380.JPG" /><br /><br /><br /><div>We were presented with glasses of cold tomato soup topped with yoghurt. An interesting flavour, but delicious all the same.</div><br /><br /><div></div><br /><br /><br /><div>Due to the time we were there we were given the pre theatre menu to peruse (the menu changes after 7.30pm). For entree I chose the peking duck consomme with duck dumplings, shaved abalone and mushrooms.</div><br /><br /><br /><div></div><br /><br /><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5686129370573278050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRs23tkcY-KGGMkkdyFON5YueKSjfPxrlLAIkNZpLcXnnubiJ1kVzoO1Ha2YVlqs-bC4Tl1RIXg6V4E8kInSQQFiCdJXfz5dF9vsueS-2rWWOmR9KaQc411-743XIP6aBPG5CTjZhw6dg/s320/DSCN1383.JPG" />Chris had the Kurobuta pork belly with pork croquette and caramelised apple. I don't eat pigs (no pork, no ham, no bacon...not for any reason except I don't like it!) but Chris offered me some of his pork and I devoured it. It was amazing.</div><br /><br /><div></div><br /><br /><br /><div>For main, I chose the beef, a scotch fillet served with lyonnaise potatoes and green asparagus with a bone marrow and cornichon sauce.</div><br /><br /><div></div><br /><br /><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5686129747559022130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirIOLL_2KDV-_kAYyJ6QwJMWpl9uHUgkb6oH5Vs1d7T2ccw1Xik4b5KQaQwHnFc57xhdTPvuF_94FTTxWRC8jEAWUxlTGnG-dAW7xLGQ22t7kQIh0bslCUN0PM_AMzt73rX6Bw89CnVgA/s320/DSCN1385.JPG" /> Chris opted for the roasted lamb rump with ricotta gnocchi, pumpkin and mustard fruit puree and a sage and balsamic sauce.</div><br /><br /><br /><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 255px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5686129750030959874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNuhxDgmi068OajZ9DEcNHWnl8vrncmFuE9OGKUsN2bM0B4Q0E5ji0yhxz7NaulR2v_NubIDbYDIEsE_yBHiRXud1ii4x2hqeNyf2dekuOpRe3gGXybWauIFywmzO6-IqTRpQVz-OiZ9A/s320/DSCN1386.JPG" />We shared a big bowl of truffled potato mash, simply because I always hear everyone banging on about how amazing truffle is, and I was desperate to find out what all the fuss was about (oh, yes, there's a good reason for the fuss...yum!)</div><br /><br /><br /><div></div><br /><br /><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 302px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5686129744113430338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFXgWmPKOcsPhbwWxyf3c22ubnEgd0jr3NBBqOdtqExre17XXS2dVX9MFhUff8Ds8ovaIB9UERmr5GfQeaGxfBK1ghz5rlU1tpwk9ys6iDavnVHmmBnM-R0JefL1_wuACylhXYc3mMyr0/s320/DSCN1384.JPG" /></div><br /><br /><br /><div></div><br /><br /><div>Chris knew I was desperate to check out Adriano Zumbo's new shop at the Star, so we declined the dessert menu. Minutes later, a little tray of mini sweets appeared on our table, laden with coconut macaroons, raspberry jellies and chocolate truffles. Heaven. It's the little touches like this that made our dining experience at Aria exceptional.</div><br /><br /><div></div><br /><br /><br /><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5686129758274278482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5-PoBBMPLcuXIwWeIvOE5OT0uTrX4etVN8vgRsgKJConvAUjyXRO2kqAbzN_JUMkzJkVOHu_cAL7BLPAbR7jD44aZiioE8yTv3eGUDldOJkSmqK9lzbzbsZ5pO576PWIYHaafosPNiNY/s320/DSCN1387.JPG" /></div><br /><br /><br /><div></div><br /><br /><div>Regrettfully we left the restaurant and I stopped off at the bathroom on the way out. Chris went ahead and I told him I'd meet him outside. </div><br /><br /><br /><div>As I descended the stairs Chris stopped me for a kiss. As we broke away Chris looked into my eyes and said...</div><br /><br /><br /><div></div><br /><br /><div>"Will you marry me?"</div><br /><br /><br /><div></div><br /><br /><div>I stood there, unable to process the question. Was he really asking me to marry him? All I could utter was "are you serious?" until he waved an exquisite white gold diamond ring under my nose.</div><br /><br /><br /><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5686130769086842946" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXlQf3NTWIPjoTt96czje8fK0BQhe3-_A13P8CdyZrN9gfVxyCcwSHay9Eayt73PgYzP_TS0CQuI-xA9puIjMKomLwsRx5CksDE0RCIH2aXVMkRAGqRYvRirhTiN1a7U_CLVtITGpUcic/s320/DSCN1424.JPG" />I was in shock. I was finally able to say "of course I will!" and Chris slipped the ring on to my finger. By this stage passers-by had realised what they had just witnessed and were slowing down and smiling at us. I caught the eye of one girl and exclaimed "I'm engaged!" and her and her friends congratulated us. One of the waiters from Aria saw us through the window and came out to invite us back inside. He told us we had to toast the occasion properly, and returned with champagne and canapes 'on the house'. It was in the lounge area that I set about calling mine and Chris' families, letting them know we were engaged. My brother is currently in the US, and not even considering the time difference I called him. Thankfully he's a very social person and he was still up partying despite the fact it was the middle of the night/very early morning over there.</div><br /><br /><div></div><br /><br /><br /><div>After we eventually left Aria we walked around to the ferry terminal and caught a ferry headed for the Star. Chris struck up a conversation with a couple of guys (shout out to Clarkey!) and we told them about our engagement. Pretty soon half the ferry knew about it and we were congratulated as everyone began disembarking the vessel. Clarkey's mate even rang his wife and told her about our engagement, and he took photos of us with the Sydney Harbour Bridge. He'll never know how much those photos mean to us. Thanks, nameless friend of Clarkey :)</div><br /><br /><br /><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 286px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5686129770719482658" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcodMrkD4-GJfgD_0f2n9UgKb40uYx3p-MN4F041wnIlbC8efd31e20T3mXtPP9pUMnVy86i379wLRZuXg6dtGNab4vktcsvRu3OUmF8Jfn8aCI1CrXMiwWcUoEEejWD-h8lsAwUVMFrU/s320/DSCN1393.JPG" /><br /><br /><br /><div>We went over to the casino and made a beeline for Adriano Zumbo's patisserie. His new shop is bigger than its cousins and the macaron displays are much more visually enticing. There is also a 'dessert train' (think sushi train but desserts!) Unfortunately there is no V8 cake left, so Chris leaves mildly disappointed. I leave with an abundance of assorted macaron flavours, Santa Hats and Zumbo's TV series on DVD.</div><br /><br /><div></div><br /><br /><br /><div>We walked to the nearest monorail station, caught it back to World Square and went back to the hotel.</div><br /><br /><br /><div></div><br /><br /><div>So there you have it...the best day of my life. I can't wait to marry my best friend :)</div><br /><br /><div></div><br /><br /><div><em></em></div><br /><br /><br /><div><em>Some amusing facts about our engagement:</em></div><br /><br /><br /><div></div><br /><br /><div>- Chris thought he'd been dropping hints about where we were going. One of these hints was that he baked macarons two nights before we went to Sydney. While these were most welcome, I had no idea this was actually in reference to Adriano Zumbo.</div><br /><br /><div></div><br /><br /><br /><div>- Chris was going to propose at Zumbo's patisserie in Balmain; however there was a slight problem. We had a running joke that he couldn't propose to me until he had tasted V8 cake (this was a ploy to try and get me to make it for him - no matter how much I wanted him to propose I couldn't bring myself to attempt that cake!) As the Balmain store had no V8 cake he decided to propose at Aria.</div><br /><br /><div></div><br /><br /><br /><div>- Chris proposed on the steps outside Aria as he was concerned I would squeal too much inside. Hahahaha. My sister got engaged to her wonderful man three weeks ago and he knows how much I squealed and cried to her on the phone, so he was 'just taking precautions'. Too funny!</div><br /><br /><div></div><br /><br /><br /><div>- We first started looking at rings on my birthday when we were in Melbourne. Little did I know that the following day he bought the ring. He still took me ring shopping to throw me off the scent. Cheeky bugger! I had actually found a ring I loved and couldn't understand why he wouldn't buy it (it was on sale and heavily reduced). Turns out there already was a ring!</div><br /><br /><br /><div>- Chris asked my dad's permission five weeks ago, before my sister's partner asked him the same thing. Daniel almost postponed his proposal to my sister as he didn't know when Chris was going to ask me. When I called dad to tell him we were engaged he said "all these men kept coming to my door asking if they could marry my daughters!" Hahaha. It was pure coincidence that we were engaged within three weeks of each other.</div><br /><br /><br /><div></div><br /><br /><div>- When I called Chris' mum (who was in on the whole thing!) to tell her the good news I didn't even say who I was. Thankfully through the 'oh my gods' and nonsense she was able to deduce who she was speaking to.</div><br /><br /><div></div><br /><br /><div></div><br /><br /><div>- The Adriano Zumbo Santa Hats caused a bit of a stir at Sydney Airport on the way home. The baggage security staff oohed and ahhed over them so much that they temporarily halted other passengers going through. Hilarious!</div><br /><br /><br /><div><em>Thank you so much to all the love and support from our families and friends. We have been blown away by the cards, phone calls and messages we have received since the weekend. Thank you all for being such an important part of our lives.</em></div><br /><br /><br /><div><em></em></div><br /><br /><div><em>Love Kel & Chris xxx</em></div>kel @ sweet treatshttp://www.blogger.com/profile/11128796057875320772noreply@blogger.com9tag:blogger.com,1999:blog-9076488761310531454.post-22518794305157326162011-12-09T06:43:00.001+11:002011-12-09T06:52:24.931+11:00A sweet surpriseAnyone who knows me knows that Adriano Zumbo (patissier extraordinaire) is my hero. I love his creativity and passion for sweet treats, and I have pledged to visit every one of his patisseries and cafes. <br />
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One of my work friends had spent the last few days in Sydney, and before she left I jokingly told her she had to go to Zumbo's and get me a macaron. <br />
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Well...she did!<br />
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These macarons travelled from Sydney to Ballarat (no mean feat!) and were still incredibly delicious. Flavours included caramelised pumpkin seed, passionfruit & tonka bean, and cola. I think cola was my favourite, if only for the amazing likening to a glass of Pepsi!<br />
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Apologies for the low quality pics and their placement - I thought I'd give the Blogger app on my iPhone a go. Never again!<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy2JZCK1dkn7PWWIcr49zfC4fBX28G-bFOr-ARSxn469WTtRaGP8GxQh9560evvBfz_sr0XINZUskHHUwJUwpETZ0JFMGW_JDtmFokKkEowAFO4W6J0oB-ZpbClb0xoG_e0ZXQlNTryko/s640/blogger-image-707212637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy2JZCK1dkn7PWWIcr49zfC4fBX28G-bFOr-ARSxn469WTtRaGP8GxQh9560evvBfz_sr0XINZUskHHUwJUwpETZ0JFMGW_JDtmFokKkEowAFO4W6J0oB-ZpbClb0xoG_e0ZXQlNTryko/s640/blogger-image-707212637.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkTA_6uox5UEXMCcB86dKLwp-qPxoYFl7mCP4oV6iJjBu1AG-LBczs3x-xJ6BTUKaISt0GNa5gLuIFLukUMQ6y3z7c2TjBMZizyTHbxlNoEq_88nj_KACszHcdZ-dmZnOiCFr85-hmwgI/s640/blogger-image-583815224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkTA_6uox5UEXMCcB86dKLwp-qPxoYFl7mCP4oV6iJjBu1AG-LBczs3x-xJ6BTUKaISt0GNa5gLuIFLukUMQ6y3z7c2TjBMZizyTHbxlNoEq_88nj_KACszHcdZ-dmZnOiCFr85-hmwgI/s640/blogger-image-583815224.jpg" /></a></div>kel @ sweet treatshttp://www.blogger.com/profile/11128796057875320772noreply@blogger.com1tag:blogger.com,1999:blog-9076488761310531454.post-91551398408253427212011-12-05T21:51:00.006+11:002011-12-05T22:18:28.780+11:00Festive Chocolate Tarts<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 260px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5682597435550865666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi10aSoJt77X-V2CQzN0aUP7P1sBcgCHtc1_l4wEq31SGGLkMyCsqIfUJG68mzbKfBXK3y6GXfMl9K8oUGIxYpcCLHVHDBqtFjSnNTiwGF2f3O6mtrGY-k8-_IZXBPlnMED7pVctpTNFjc/s320/DSCN1355.JPG" />The silly season is well and truly upon us! Between weddings, Christmas functions, social events and family get-togethers I've barely had a spare minute over the last few weeks.<br /><br />I met Yvette and Matt through my lovely friend Shell, and they invited Chris and I to a BBQ at their place last weekend. I volunteered to bring dessert (as I always do) and seized the opportunity to make these chocolate tarts.<br /><br /><strong><em>Tart cases</em></strong><br />1 1/2 cups plain flour, sifted<br />1/4 cup cocoa<br />1/4 cup icing sugar, sifted<br />180g cold unsalted butter, chopped<br /><br /><strong><em>Chocolate filling</em></strong><br />1/2 cup heavy cream<br />30g unsalted butter, chopped<br />200g semi-sweet chocolate (I used Ghiradelli)<br />1 tsp vanilla extract<br /><br />Place flour, cocoa and icing sugar in food processor and blitz until fine crumbs form. Add butter and a couple of tablespoons of iced water, blitzing until mixture clumps together. Add more iced water if necessary.<br /><br />Pour dough on to a piece of non-stick baking paper. Place another piece of baking paper over the top and roll dough out to approximately 1/2 cm in thickness. Push rolled dough into a loose bottomed quiche tin (in this case I used four mini tins). Chill in fridge for 20-30 mins.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5682597410475212834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlPAeBrwevc4K6YYk4il-g-OkiTK0QYPWrXxFvTnLLcKy8AG8IwXf6k88tKaSma994DgQZLxD0OgsiGcfykN5kFaWDkrliNKsOxTu8m2157DaXZ-Ow6TYcyF3GYbFaIO_Zm3cD3pHQz7k/s320/DSCN1343.JPG" /><br />Preheat oven to 180 celsius (160 fan forced) and place a piece of baking paper over prepared tin. Fill with baking weights, beans or rice (I always use the same batch of rice - just don't eat it!) and blind bake for 15-20 minutes.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5682597418395575682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz8KBXMF82cJmXTC6iCQnENInWcsPq4-zozXwdRO-6qYkIQ-HcoZIRBgKxwcpIDmVeclRbi_qH3y5ZKGIQmX5NtBnk8rmp5OX-WOc-7wmRrYYWZog1_QhNYYCmAi785oteNWtaHf9lyHU/s320/DSCN1345.JPG" />Remove rice and baking paper and bake for another 15 minutes until cases are firm.<br /><br />To make the filling, combine chocolate, butter, vanilla and cream in a saucepan. Heat over low-medium heat until completely melted and well combined. Pour into prepared tart cases and garnish as desired.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5682597419499389218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFQ0mj-T4d9ZIkxSKUhKwyvQ39hza9uFULlgWSRD_fVKnZPmH2yrWIxLRrj889JmTQZ-5zQveJRwjfnSSRoJ5Nl3uwtqpJYj6nwYyzcKAUeomRwytEAW4MAc7JQA-aO1EM2rFu3_u7os/s320/DSCN1348.JPG" />I originally intended to make one larger tart, but for the life of me couldn't find my regular loose-bottomed tin. I could find my giant one (a bit of overkill for a dessert to feed four!) and my small tins. I went with the four small tins and decided to top each with different flavours (clockwise: pistachio & cranberry, crushed candy cane, slivered almond and Peppermint Crisp). To keep with the festive theme I decorated each of the tarts with edible gold glitter and tiny edible stars. Gorgeous.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 284px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5682597618746514626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWBsp5ukR_t6X66S8l4zg6Ud5vGFKu4LeLQetLgNXVwM3SiigPACC5w6XpTFUJRwSzYHJG5LamGxBe6tPl6jXjSgp4yEkDIIJj_66N1IdXktCUh2Aw3Cq8Mv8hjbQNTBRW6SpYrTUnQk/s320/DSCN1359.JPG" />Experiment with flavours by substituting the vanilla extract for other essences, such as peppermint, caramel and coffee. Serve with whipped cream and berries. This dessert is a chocoholic's dream - you only need a tiny piece to satisfy your sweet tooth.kel @ sweet treatshttp://www.blogger.com/profile/11128796057875320772noreply@blogger.com0tag:blogger.com,1999:blog-9076488761310531454.post-67205903714534366422011-11-23T12:12:00.007+11:002011-11-23T12:58:58.017+11:00Tips on baking the perfect cakeSince I'm laid up with a neck/back injury I thought I'd do something constructive and give you guys some tips on baking the perfect cake.<br /><br /><strong>Check your oven is working properly.</strong><br />Many people blame themselves when their cakes don't bake evenly, sink, crack or burn. But often the blame lies with the oven. Sometimes ovens develop cold spots, hot spots or they don't heat to the correct temperature. The easiest way to check your oven is to buy an oven thermometer, which are available at any good homewares store. They cost under $10 but will save you a lot of grief.<br /><br /><strong>Line your cake tins.</strong><br />I don't trust greasing cake tins with butter or oil as these can absorb back into your cake mix, rendering them fairly useless as good releasers. I always grease my tins with butter or margarine and then line the bottom and sides with non-stick baking paper. Wait 15 minutes after taking your cake out of the oven before you turn it out on to a cooling rack, then peel off the baking paper. Using this method I've never had a cake stick.<br /><br /><strong>Sift, sift away!</strong><br />Don't just plonk your flours in! Sift them - this gets rid of any lumps and other nasties and also incorporates air into your mixture. Air makes for delicious, non-stodgy cake!<br /><br /><strong>Measure your ingredients properly.</strong><br />I love the UK method of using weights in their recipes. Aussies and Americans seem to use cups more than weighted measurements and I think this is a bit risky. Plus, a lot of people don't know that US cups are different sizes to Aussie cups. Baking is not like cooking to taste - you need to get the correct ratios otherwise you might be in for a baking fail.<br /><br /><strong>Work quickly.</strong><br />The raising agents in self raising flour start reacting as soon as it is mixed with wet ingredients. Don't over beat your cake batter, and make sure you get your batter in the oven quickly to ensure your cake rises correctly.<br /><br /><strong>Don't over-fill your tins.</strong><br />Over-filling your cake tin can lead to cakes sinking in the middle, so make sure you don't fill them any more than two thirds full. If you're trying to get a tall cake, you're better off baking two separate cakes and sandwiching them with buttercream or ganache. I do this for almost every cake I make as I feel that thin cakes just don't look as professional.<br /><br /><strong>Consider using heating cores when baking large cakes.</strong><br />This normally isn't an issue for the average home baker, but if you start doing some cakes that are large in diameter you'll need to think about heating the cake from the inside out. I use flower nails inserted with the flat part on the bottom of the cake. Now, these are usually reserved for piping flowers but because they're metal and have a flat base they are also useful for use as heating cores.<br /><br /><strong>Don't get over excited!</strong><br />It sure is tempting to open the oven door for a look-see, but when you do this you are letting cool air in. This can affect the way your cake rises, so limit the amount of times you open the door. I never open the door before 3/4 of the cooking time has elapsed to minimise the chance of my cake falling.<br /><br /><strong>Don't put your cake in the fridge.</strong><br />It astounds me how many people rush to put cakes in the fridge. This actually dries them out. If your cake is covered with fondant it can make the fondant sweat and ruin all your hard work. Ganache and buttercream can be left out of the fridge for several days, so there's no reason to think they must stay refrigerated (unless of course the cake is not in air conditioned comfort). Just keep your cake in a sealed, air-tight container in a cool place.<br /><br />So...there's some quick tips on how to bake a delicious cake. If there are any other tips you'd like in relation to baking or decorating please let me know!kel @ sweet treatshttp://www.blogger.com/profile/11128796057875320772noreply@blogger.com1tag:blogger.com,1999:blog-9076488761310531454.post-26273975743390106732011-11-23T09:21:00.006+11:002011-11-23T10:02:42.459+11:00Emergency wedding cake!<div><br /><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5677957612857846626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQrNK7OUlWtOy01SldHCAv24-IolwZFb7LpxFWvqFRej-6QkgYGJttZLDCMiKVYoWrnQNMHgycQ8YPbp4hiHb9Z-frPuVxLT4fF2nlQhN8szmqKex8ZJH8clPJdPcPeycCt9jca9hTpb8/s320/DSCN1330.JPG" />I had a call from the bride's mum one morning when I was home doing another cake. With only a couple of weeks to go until her daughter's wedding their cake maker had ended up in hospital. The bride is a friend of Jess, who I recently did a <a href="http://www.sweet-treats-from-oz.blogspot.com/2011/10/my-most-challenging-cake-yetjess-and.html">cake</a> for, so she asked her mum to give me a buzz to see if I was free to make them a three tiered cake.<br /><br /><div></div><br /><br /><br /><div>It just so happened that I had a very full weekend booked, with a couple of work functions here in Ballarat and also in Melbourne. I originally said no as I simply could not deliver the cake to Geelong, where the wedding was being held. I personally would never deliver a full assembled three tiered cake - there is far too much risk of the cake toppling over or sagging. Some people do it but I'm just not willing to take the risk. I will only deliver two tiered cakes fully assembled, and it takes practice to be able to stack a cake at a venue. </div><br /><br /><div></div><br /><br /><br /><div>So we had a problem - there were 140 guests invited to the wedding, and a two tiered cake was not going to be enough. The bride's mum suggested that I make a couple of kitchen cakes that could be used to feed all the guests, in addition to the two tiered cake. She was also able to pick it up from me the day before. Wonderful!</div><br /><br /><div></div><br /><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5677957604234219842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5rd1g7BSsTQdJhyphenhyphenxT1Q4e49EuSI2dEhv2JQ-wfdySBHqLF2PCO9e30vu9sXhJFf3_dpV-_iGDdd2HNEQKPTAPzVSQhoKns8toJluCS-F2B8ziDm63QgCPGiukXcxZlzlv3tF5NSQ058/s320/DSCN1335.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5677957621224302402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4S0CYMHRWldirc9zDAXuV_b6kg2dWIl7kNQHYzRctxw0X4_RMirtuJIbPtpF1dmmYIw621B6yZFQTqhYwtItuNg_7q4fEKS69JiWmqG63DmyB7A_07ien6k4T_Bup7YidWgdNEt7hDTA/s320/DSCN1329.JPG" /></div><br /><br /><div></div><br /><br /><div>The main 'display' cake was dark chocolate mud that had been torted and crumb coated with chocolate buttercream. The cake was covered with white fondant and decorated with elegant Cornelli piping (hand cramps a-plenty!) I then wrapped coral coloured satin ribbon and strands of diamentes around the base of both tiers.</div><br /><br /><br /><div></div><br /><br /><div>I made the looped bow for the top of the cake, which was colour matched to the ribbon at the base of the cake. The bow incorporated diamente strands for a bit of added sparkle.</div><br /><br /><div></div><br /><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5677957608787720482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNnhiRsZE3mCx6jhef7MyWeszXgvoP8aSaidb6Y9UOShKxKN6xDucp5vcx8GUzWFruxSEAifU3dGavF2SscgbNt39ukcZ9yZRL-cuFzyqh4AvtMXC2qUN29FLiycbA0BjiwL2YABAEfk/s320/DSCN1323.JPG" /></div><br /><br /><div>So there you have it - a solution for a cake emergency!</div></div></div>kel @ sweet treatshttp://www.blogger.com/profile/11128796057875320772noreply@blogger.com1tag:blogger.com,1999:blog-9076488761310531454.post-82713308944206296922011-11-23T09:04:00.004+11:002011-11-23T09:21:35.882+11:00Happy Birthday Noah!One of my work colleagues is a grandma, and her grandkids often come in for a visit. They are just gorgeous! Noah was turning five, and he requested I make him a Spiderman cake. <br /><div><br /><br /><div>This cake was a dark chocolate mud and was torted and crumb coated with vanilla buttercream. The cake was then covered in blue fondant and the spiderwebs were piped with royal icing. </div><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 316px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5677948571256393170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8KgdLgTa-xXWxoTGWLSy6kjkriQSCnFZs7pGVi5PhWgAlIB_SdFLa0q0cX2OElHxyrVOKSSjQMGupBlY5hO3Ed5jGMsVGAa11X2w7eKYRuDtxh1sX6nGa4GfVEsq110z3tybyf2CSnP4/s320/DSCN1202.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 304px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5677948575236023362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRr7PyzpH6sTv2VgduNU1F3JnMDmIyvWWGSsRYEF7iupPJrbnvBDAornvYfgdWEdh3T1kBhs3XZ9l-p_zVofM7nSxMCSpFjxX-AhwP4FSJVQXhEcU2fs8OHDOT0OMpowPmVDYrxiLTKcE/s320/DSCN1203.JPG" /><br /><br /><div></div><br /><div>The Spiderman faces were cut out of red fondant and I used an edible ink pen to create the lines.</div><br /><br /><div></div><br /><div>Happy birthday Noah!</div></div>kel @ sweet treatshttp://www.blogger.com/profile/11128796057875320772noreply@blogger.com0tag:blogger.com,1999:blog-9076488761310531454.post-76633678385962662002011-11-23T08:28:00.006+11:002011-11-23T09:01:45.950+11:00Congratulations Craig and Kirsty!<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5677939859778924690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoAuMrd78b_olQXh2le40MpQ1Ei7dQVNfR4vKRkJZLLrLz7cFi39Qo80uSLWPZBdtFPfoqrPih8MVTA3kpPXsrfhGFo7V2blxGu-cpuonLBxjO96smL86YAZY0zgL1DQm7D09BNLdr3fU/s320/DSCN1210.JPG" />Whew! I've been so busy with cakes recently and it's only because I've taken the day off from my day job (my back and neck are causing me much grief at the moment...I should take out shares in my chiropractor's company!) that I've had a chance to update you all on my most recent cake creations.<br /><br /><div><br /><div><br /><br /><div>Craig and Kirsty are friends of my partner, and have now become friends of mine. Chris and I were honoured to be part of their wedding - we were chief petal distributors (haha), I made their wedding cake AND we were seated on the bridal table. How lucky are we!</div><br />Kirsty chose a white and dark marble mud cake for both tiers, covered in vanilla buttercream and ivory fondant. The bases of both tiers were decorated with dark brown satin ribbon, with thin ivory ribbon criss-crossing over the brown. I then added some native Australian flowers. I loved this look - it was so effective and fit in with the colour theme of their wedding so well.</div><br /><br /><div></div><br /><div>My favourite part of this cake was the personalised figurines I created for the top tier. Craig is rarely seen without his signature John Deere cap, so naturally I had to include this! Kirsty was carrying a bouquet of native Australian flowers so I ensured her bouquet fit the Aussie outback colour pallette. She is also a keen horse enthusiast so I made a tiny horse shoe to slip over her figurine's arm.<br /></div><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5677939867566818194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUmr7wbPM3tfxXGVTqsSdNncW2QqtyUG_RRe1JeHzDUrlQvL8pyBFSBGrj7R4gm0kUHgG20ejJWzXSFh1Y5QlkUToiqh68clylo7J8TYoS6ORaDtTnPUI0CReNkFzK31nfWx2qYd8nrTI/s320/DSCN1212.JPG" /></div><br /><div>Chris and I had attended three weddings in the space of three weeks...and I managed to nab the bouquet at two of them, Craig and Kirsty's wedding included. Isn't the bouquet gorgeous? The beauty of Australian natives is astounding, and the best part is that they last for AGES. I had no trouble with them wilting on the cake, and I still have the bouquet on my desk at work almost two weeks later. It still looks as good as it did on the day. On a side note, be aware that a bunch of natives hurtling towards you at a million miles an hour HURTS when you catch it. I had a numb finger for about ten minutes afterwards! Haha!<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5677939875906327730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrr4HOIoapKD5o0ziRF1vC5t6b9oKPu-1jePPDuvKP-s4qOBwt-iKcdXSVoPFggMAgok9i8dOy-sYBco5mH75ddrKo2rkZDqVS004PMz0CoiqNajWUfHnVnBgRhNY6dNA8MyfbMPTMTs/s320/DSCN1276.JPG" />Congrats Craig and Kirsty - I'm so glad life brought us together as friends. You guys are awesome!</div>kel @ sweet treatshttp://www.blogger.com/profile/11128796057875320772noreply@blogger.com0tag:blogger.com,1999:blog-9076488761310531454.post-70935608068135713132011-11-03T21:07:00.004+11:002011-11-03T21:33:29.310+11:00Happy birthday to me!I recently celebrated my 28th (gulp!) birthday so I thought I'd share a couple of fantastic pressies I got! <br /><div><br /><div><br /><div></div><br /><br /><div>After being woken by my amazing man with breakfast (poached eggs on toast, my favourite!) and diamond earrings (I know right!!) we spent the day in Melbourne with my future mother and sister in law at Ikea (new Ikea in Springvale, check it out!) and Costco (ahhh, one of my happy places). It was a magnificent day. </div><br /><br /><div></div><br /><div>My lovely mum bought me something I've been lusting over ever since I got my KitchenAid...the famous Beater Blade! It's great for lazy bakers like me who cannot be bothered scraping the bowl with a spatula. Winner!</div><br /><div></div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 263px; DISPLAY: block; HEIGHT: 246px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5670714251248463778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhREF4_8UxGW2A_7IAM4QIWmI33Cg1apv9K3nmLVvghJ2KzUDDYVeZ_nXUMZ7SQgnqZf7-BaYEe156H73Jem6rJN_rOLJ6rDFSzINu-9aOaEvtzH_32F14Zrap3JL0gg2Ln74dMhmNMe_c/s320/beaterblade.jpg" /></div><br /><div></div><br /><div>My equally as lovely sister bought me the book I've been wanting since it came out...it was written by my idol, the amazing...ADRIANO ZUMBO! I can't wait to try out the recipes. The whole book is food p o r n. Absolutely divine.</div><br /><div></div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 255px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5670714263486845634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2mPLpsWXFjvBwSC1Rfbrjk5NQByaTgKGs_cwzzm_UY92TV_AoUBYFJ56v8QCn2q2nYNXcviWfKlncNDw7b-N8flyqSB5HZYUq4CiWT4FX6XUYB6zsW1zkZKkuhZhzu0_vZzZ0AJdL0fY/s320/zumbo-adriano-baking-book.jpg" /></div><br /><div>Mum helped me cut my cake...my baking skills are fine, it's the cutting I suck at...haha!</div><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 223px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5670714272335066626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGSobTuGJEg-S_eBKhdnOPXhdQqZkp5FQ0achrCOSPpZYh1opTJvYnOZkH4gFMp7o-1ruLp4dNq9vDo7meExoGbKoSBr2J55fOBLkJF443P3NOFqAPTDQzTChzjpqW7yDpazf7A8NGgUc/s320/DSCN1186.JPG" /> <br /><div>I had a great time celebrating my birthday with mine and Chris' family and felt extremely loved. I can't say I'm counting down to the next birthday...the closer I get to the big 3-0 the more scared I am!</div></div></div>kel @ sweet treatshttp://www.blogger.com/profile/11128796057875320772noreply@blogger.com1