It’s that time of year again.. We’re baking to support such a worthy cause..
All donations raised from Big Cake Bake will support the everyday work of the Australian Red Cross, including programs and services to help some of the most vulnerable people in Australia and further afield.
I will be selling 3 types of cupcakes (Red velvet, Lemon cheesecake AND Chocolate orange/Jaffa – In line with the charity promo colours), $20 for a gift box of 6 standard OR $25 for a gift box of 12 mini available to be picked up on Saturday 21st September at The Handmade Show (between 10.30am and 3.30pm). $5 from each sale will go towards the BigCakeBake charity.
Here’s the official donation page: Heartsoul Desserts Bakes
If you would like to purchase the cupcake gift boxes, please contact me directly email@example.com and I will send you details on how to donate directly to the charity and the remainder payment to me. Thanks 😉
Hope to hear from you all soon!
Just wanted to put up a short note about where I’ll be this Saturday, 20th April…
Finally managed to get my stuff together and will be selling some baked goods at The Handmade Show.
Please feel free to stop by to say hi and buy something if you’d like…
There will be goodie bags offered by the market to the first 100 customers, so you’d like to get in early to grab yourself one. There will be a discount voucher and treat from us in the goodie bag!!
Free entertainment, face painting and lots more beautiful handmade items, and the cafe will be open too!!
See you all there, xxx Charmaine
It’s now heading to the middle of the year.. how are you all going? Still soldiering on with your “new year” resolutions?
Well, I’m glad to say that I’m on my way.. the website is coming along beautifully and hopefully in a couple of weeks time, you’ll get to see a sneak preview of it..
Hi Everyone.. It has been a crazy busy 2 months.. Updates updates:
Last month I started doing a monthly challenge and this will be my second one, though a little bit late posting, I’m still very proud to present my version of the challenge..
This made me very excited as I hadn’t baked bread (well, actually it’s a yeasty cake) in ages.. This yeasted meringue coffee cake is “a gorgeous brioche-like dough is rolled jellyroll style around a whipped meringue and whatever filling you choose, shaped into a wreath and baked.” A basic recipe was given and we added in our own fillings.. so I made two different combinations as the dough yield produces 2 x 500g cakes.
Filled Meringue Coffee Cake (recipe from Jamie’s dad’s recipe collection)
Makes 2 round coffee cakes, each approximately 10 inches in diameter
The recipe can easily be halved to make one round coffee cake
Ingredients for the yeast coffee cake dough
Ingredients for the meringue
Ingredients for filling combination #1: Vanilla meringue, Banana puree, Cinnamon sugar, Chopped walnuts and Dark chocolate chips
Ingredients for filling combination #2: Pandan meringue, Toasted coconut and Crushed peanuts
And Egg wash before baking: 1 large Egg
Icing sugar to dust on top after baking (optional)
Assemble the Coffee Cakes:
I can finally reveal that this is the other project that I was talking about but couldn’t say anything about until the “reveal date”, 27th of each month.
The Daring Kitchen (Daring Bakers and Cooks) Food Bloggers from all over the world, log onto this website at the beginning of each month to find out what the monthly challenge is. They share ideas, recipes and post of their results at the end of the month. The trick is that we can’t reveal anything publicly or talk about it until the reveal date. One of the other “rules” is that you cannot miss two challenges in a row. However, on the website, members can discuss and post up pics of their results and discuss alternate (eg. gluten-free, lactose-free) ideas too.
I am grateful to MS for getting me onto this website, as now I have another thing to look forward to each month and am learning so much from other Bakers around the world.
The February 2011 Daring Bakers’ challenge was hosted by Miss Mallory of A Sofa In The Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.
It was her first time hosting and I was very very lucky to get Pannacotta and Florentine Biscuit as my First Challenge. As most of you know, I’ve made many other Pannacottas, however, this was the first time I made Florentines.. loved the challenge and hope that I did her proud!!
So here it is, I present to you my Ginger infused Pannacotta with a Cointreau Mandarin Syrup
Basic Recipe taken from this Food Network website and my amendements as follows:
and Rolled Oats, Roasted Coconut and Chocolate Chip Florentines with a Dark Chocolate Coating.
Basic Recipe taken from Nestle Classic Recipes and my amendments as follows: