Archive for May 2013 | Monthly archive page

Nicoletta and her Mom have used this recipe for all sorts of birthday cakes, Neapolitan cakes, cupcakes and tray bakes. Her family know it as the “1-2-3 cake” and are happily sharing this no-flop recipe with everyone:

250g butter (room temp.) 1 cup milk 2 cups sugar 4 eggs (room temp.) 1 tsp. vanilla extract 3 cups flour 1½ tsp. baking powder

Cream the sugar and butter in an electric beater until the mixture is light and fluffy. Add the eggs, one at a time, beating till the eggs are incorporated after each addition. Mix in the milk and flavouring. Add the sifted cake flour and baking powder and mix well (scrape the bottom to make sure it’s all mixed together). Spoon the batter into a tray and bake at 180°c for 20 minutes, or until golden and the cake tester/knife comes out clean.

Allow to cool while you prepare your fluffy buttercream frosting:

185g butter (room temperature, and cut into cubes, do not heat! It’s called “butter-cream” for a reason people, don’t be afraid) 200g icing sugar (icing sugar loves to be sieved) 1 Tbs. Milk 1 Tbs. Vanilla essence / ½ Tbs. Vanilla extract a pinch of salt

Whip butter in a mixer till it becomes very pale & very creamy, the more you beat, the creamier it gets. Add the remaining ingredients and mix slowly. Frost your cake and cut into squares, decorate using Soft Pearls and Flower Icing Shapes.

Oh sweet ‘n crunchy, melt in the mouth meringues, with your peaks so white and sugary… This recipe is used by the real Nicoletta and is a favourite treat for dinner parties and celebrations.

How to make the easiest little meringues – you will need:

4 x egg whites (carefully separated) Pinch of salt 1/3 teaspoon cream of tartar 1 cup castor sugar 1 teaspoon vanilla extract/essence Cake Confetti for decoration

Beat the egg whites with salt and cream of tartar until stiff (be careful not to overbeat!). Add castor sugar by the spoonful, beating well after each addition; add vanilla before the last two spoonful’s of sugar.

Shape meringues on the baking mat (we used our fabulous silicone macaron mat, and disposable piping bags to pipe perfect peaks). Sprinkle with edible decorations.

Preheat oven to 110C, Bake for 1 hour or until meringues are dry. Serve with ice-cream and lemon curd / strawberries and cream.

A firm favourite – these no-bake and easy to make chocolate biscuit squares (that rhymed..) make great party guests, and love to hang out with tea and coffee.

This recipe will take 15 minutes to assemble and looks sparkly with the addition of edible shimmer and silver bling. Ready, set, go….

500g butter 1 cup cocoa powder 1kg icing sugar 2 eggs (lightly beaten) 1 Tbs. Vanilla essence 1 packet Marie biscuits & 1 packet of Tennis biscuits (crushed) Shimmer and silver “Bling” Balls for decoration

Melt the butter (on the stove or in a microwave), mix in the cocoa and icing sugar in a very large bowl (don’t worry about sieving – the mixture becomes thick enough to mix out all lumps). Stir in the eggs and mix until smooth and glossy.

Add the crushed biscuits and mix into the glorious chocolate gloop until well covered. At this stage add other optional extras – glacé cherries/ rice crispie cereal/ mini marshmallows/ nuts.

Spoon out onto a pan and flatten the mixture with a spatula. (This mixture can be spooned into any container to set – asses how high you would like your squares to be and adjust by pouring into a wider lipped container). Decorate with sprinkles at will.

Refrigerate for 2-4 hours or till set, cut into squares and keep in an airtight container.