Jun 28, 2011

Some helpful tips...

I have been ashamedly quiet lately :(  #toobusytoblog.  But, i just read this post  at Sweetopia and thought that it would be something very useful to other ladies who love to make pretty cookies as i do!  So, here i am, blogging at last, albeit not of my own making!

Have your piping bags and
nozzles at the ready
Figure out which colours you are going to need and have them ready in separate containers
Have sufficient moist cloths at your
work station - they are super handy
for wiping messy nozzles, hands etc.

As much as i love creating beautiful cookies, petits fours and cakes, I also enjoy being organised and tidy.  I have actually just been re-organising my sugar-flower-making kit/s to be more user- and space-friendly.  I was very pleased with myself when i had a look at my compartmentalised tupperwares all neatly place in my 'cake goodies' shelf!  An organised and tidy working environment definitely does led itself to more efficient and stress-free creation.

From Sweetopia, here are 10 tips to stay organised while decorating cookies.

Jun 21, 2011

Beer and Onion Bread

On Sunday evening we were peckish, but had nothing much exciting in the pantry.  Some butternut soup in the freezer seemed the easiest option, but what to have with it?  A nice, flavourful, home-made bread perhaps?!  This is the easiest bread recipe you will ever come across.

500 g self-raising flour
340 ml beer
2 onions 
2 tablespoon sugar
dash of oil or butter
100 - 200 g cheese of choice

Preheat your oven to 180 ˚C and grease a 20 - 25 cm loaf tin.  Place oil or butter in a medium pan. Slice the onions and sauté until translucent.  Sprinkle the sugar over and allow to caramelise.  In the mean time, Sift the self-raising flour into a medium mixing bowl.  Add two thirds of the cheese to the flour.  Once the onions are ready, add them to the flour and mix thoroughly.  You may keep some of the onions aside to place on top of the loaf.  Crack open your beer and pour into the flour mixture.  Stir until just combined and pour into the loaf tin.  Sprinkle the remaining cheese (and onions) over the top of the loaf. Bake for approximately 45 minutes. Et voila!

Jun 10, 2011

In the mood for lemons...

By now, i am sure that you know that i looove making petits fours!  My favourite petit four is the Triple Lemon - the zestyness of the citrus is a lovely counter-balance for the sweetness of the fondant.  Here's my recipe....
WARNING: This is a labour of love!

Triple Lemon Petits Fours

Jun 8, 2011

Tarte au Citron

Inspired by Matt Moran's lemon tart in last night's episode of Masterchef, i was in the mood to make my version again.  I have only made it twice before, but have no idea why, as it is utterly divine!  I may be a bit biased though, as i have an unconditional fondness for all things lemony!  
Image courtesy of Cook Like James

Jun 7, 2011

Le Petit Four goes to Market

Last week, i baked and i baked and i baked some more.  All in preparation for the Blaauwklippen Family Food Market this past weekend.  I am completely exhausted, but it was definitely worthwhile!  I met some lovely people, made good contacts and  shared my pretty, tasty goodies with those who braved the Wint'ry Cape weather to  come and support their local producers.  Here are some pics of the treats that i made...
The farming tools hanging on the walls in the shed where we had our stand gave the market a wonderful farm atmosphere!

Granadilla Pavlova Tartlets

Lindt White Chocolate Tartlets with Fresh Berries

Raspberry Petits Fours: Layers of moist pink  sponge & tangy raspberry jam
Raspberry Petits Fours: Layers of moist pink sponge & tangy raspberry jam

Vanilla Petits Fours: Soft vanilla sponge layered with vanilla buttercream frosting
Lindt Equador Chocolate & Dark Pear Tartlets - a deliciously balanced combination!
Triple Lemon Petits Fours: Lemon sponge, lemon curd and lemon-infused fondant.  Definitely my favourite petit four!

Vanilla and Chocolate Ganache Cupcakes