Sunday, November 24, 2013

Christmas Pudding Pinata Cake

Please don't hate me, but I don't like Christmas pudding.

I'm just not that into it.

I guess you probably had a bit of an inkling a few years back when I confessed I didn't care for Christmas fruit cake and created the anti-fruit cake.

It's not the pudding, it's me, I love the idea of it.

So I've come up with a compromise and I think this pudding and I can agree to work together.


I've made a simple buttercream covered chocolate cake shaped like a pudding, covered with some simple fondant decorations and it's filled with chocolate and lollies (CANDY).

Oh yes I think me and this Christmas pudding pinata cake can get along just fine.

I've done up some quick instructions below, but I would recommend checking out my you tube tutorial here:


This cake was inspired by my dislike of pudding and this pinata cake on a subtle revelry.

Christmas Pudding Pinata Cake Instructions.
Although the cake will last for a few days, any coloured candy might bleed a little after a few hours. You can solve this by making as close to serving as possible or filling with wrapped lollies/candy (like the chocolate coins) or you can spread a thin layer of chocolate or ganache over the cut inside of the cake and let set before adding the candy.

I recommend watching the you tube tutorial CLICK HERE which shows me cutting the cake and hollowing it out.



 
Ingredients and Equipment

Chocolate cake baked in a bowl (mine was a mix that would normally make a 22cm chocolate buttercake)
Chocolate butter cream (I used Italian Meringue Buttercream as I had it handy but I would recommend a denser regular buttercream)
Large knife
Chocolate coins
Various lollies (candy)
small knife
spatula
White fondant, red fondant, green fondant
Corn flour/cornstarch
Large irregular cutter (Mine from an Ikea cookie cutter set)
holly cutter

*Note that blue cutter above is from a set of cutters from Ikea. I actually used the larger one. If you don't have one just cut out the shape you want by hand using a sharp knife.

Cut the top off the cake to make a flat base, then cut through the cake around 2 cm (just under an inch) from the bottom to get a flat base.



Using the sharp knife cut into the top domed cake to hollow out the top (see my you tube tutorial)

Place the base onto a cake stand or plate, pile up lollies and coins (candy) into the center.

Spread chocolate buttercream around the edge of the chocolate dome and stick it to the base ensuring the candy stays inside. Then cover the whole cake with chocolate buttercream. Chill if necessary.

Dust workbench with corn flour (cornstarch) and roll out the white fondant. Use cutter (or a knife) to cut out irregular shape to look like the sauce on top of a pudding (see picture). Carefully place onto the top of the buttercream covered cake.

Roll out green fondant onto workbench and cut out 3 holly leaves, use a knife to make indents to look like leaves. Place on top center of cake.

Roll a small piece of red fondant into a ball and place on the top center of the cake.



Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.

Sunday, November 17, 2013

A modern shabby chic corner


It's been a year now since I put in my new creative space, so I thought I would show you a bit of an update on the corner I've been adding to lately.

I had some extra stuff sitting around - some Ikea chairs we got from the clearance corner for $15 around 20 years ago, a 10 year old Ikea mirror (there are pic's of it on the wall in the before photo's of the creative space) and a couple of pieces of furniture from Loot I picked up in the last few months.

As I'm going with a modern shabby chic look I thought I would give most of it a bit of a paint to match it in with the rest of the stuff I have.

Paint notes - Ikea chair Taubmans Melody Mint, sideboard Dulux seafoam

It's not so much that I must have Ikea furniture, 
it's more that they are 5 minutes down the road and have free child care. 
Other furniture shops take note what some mums will do to for a few minutes of quite.


I'm using the draws in the sideboard as ribbon storage at the moment until I come up with a better idea. I just cut up some pieces of wooden dowel to the size of the draw, stuck it through the middle of the ribbons and popped the whole lot into the draws. I stuck down the ends of each ribbon so they don't untangle, it's not perfect but it's working for now.

 small bowls from Greengate

Oh and check out this super cute bird topped twine spool and scissors I picked up at Holy Sheet Springwood. Oh my goodness - cuteness much???


If you did not see my original creative space transformation make sure you click here and check it out. Eeek the before photo's are totally embarrassing, but I feel comfortable with y'all so I'm ok with you taking a peek.

Oh and make sure you check out the latest issue of  Tickle the Imagination magazine. I have a marshmallow recipe on page 67. It only took me 8 goes until I was happy with it....phew, I never thought I might be tired of marshmallow but even I have limits to how much sweet soft billowy clouds of yumminess I can eat :)

CLICK HERE to link to the free online magazine and my recipe.

Rose marshmallow variation pictured

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.

Chocolate dipped mint variation link to recipe above

Sunday, November 10, 2013

Butter versus Oil a comparison using Betty Crocker Vanilla cake mix

I might not have mentioned this in the past but I like butter. I like the taste, I love how it whips up to make a delicious buttercream, how it makes my pancakes turn crisp and golden when I use it in my fry pan and the way it melts into my cheesy garlic bread. 

So now we've established I really (really) like butter, I have to admit I don't always use it, sometimes oil works out better. It depends on the recipe. Oil can result in a moister cake, it makes better salad dressing and works best in marinades.

Anyhoo, I noticed on the back of the new Betty Crocker cake mixes that there is an option to make them with oil and water, instead of the butter and milk. I thought it was interesting so I did a comparison using Betty Crocker Vanilla Butter Cake Mix.

I followed the easy directions on the packet exactly the same for both cakes - just replacing the butter with canola oil and the milk with water, popped the mix into 2 identical pans, greased and lined the same way and baked in the same oven.

So what happened?

Yup, definite difference right from go. The batter with butter and milk was light, thick and creamy. Instead of  pouring into the pan, I dolloped it out with a spatula.


The water and oil was a more fluid mixture that poured straight into the prepared pan. It was thinner and seemed a bit bubbly, so I gave the pan a few taps on the bench to try and loosen any air bubbles. The top was completely level.

Then I popped both pans into the oven using the fan forced option at the temperature recommended on the box and baked until a skewer inserted came out dry.

Visual Test

Bit of a surprise during baking. Although the top of the butter and milk cake was not level before baking the cake rose evenly. In fact I think if I had of lined the sides it would have been even more even. I decorate a lot of my cakes and a cake with an even top is a huge plus for me, I would barely need to trim the top of this one at all. The finished cake was a pretty uniform golden colour and sprang back nicely when touched with a dry feel. Once cut the texture inside the cake was pretty even without large air bubbles.


The water and oil cake cooked in exactly the same pan and same temperature peaked in the center when baking, it would be fine for serving the the kids looking like that but I would need to trim a heap off the middle to get an even finish if I wanted to decorate it. It required a little more cooking and was a darker colour when baked all the way through (tested with a skewer). The top of the cake felt a little sticky to touch. Once cut the cakes texture looked ok but there were a few air bubbles.

* Note I used a 22cm round spring form tin instead of the recommended loaf tin as I did not have 2 loaf tins exactly the same size.

Taste Test

I cut up samples of the cake unfrosted and we commenced a blind taste test.

Ok most of my testers were not completely reliable. My 9 year old, 7 year old and 5 year old asked how they were different, said they both tasted good and asked for more. I guess that is an answer in itself.

As for me, I could not tell a huge difference on the initial tasting, but there was a mild aftertaste of oil for the cake baked with canola oil and water. I think using a different type of oil could remedy this problem.

Verdict

I preferred the cake made with butter and milk, it definitely won the visual test hands down and for me the taste was better, although I clearly stated my fondness towards butter at the start of this post which might make me a little bit biased towards the taste.

But the kids say any cake is a good cake, so if you prefer to use oil for taste, economy or whatever reason, who am I to tell you different.

Decorating the cake in shades of pink


I couldn't let all that yummy cake go to waste so I decided to decorate the cake, by trimming the tops and sides and frosting all over with vanilla ready to use frosting. I used an extra tub of Betty Crocker Creamy Deluxe Vanilla ready to spread frosting, divided it up and added a few drops of pink food colour to make 3 different shades. Then I spread the frosting on using a butter knife in stripes graduating darker towards the bottom.


A few sugar roses* on the top and in no time I had an easy sweet shabby chic cake made with 2 packets of Betty Crocker Vanilla Cake Mix, a tub of Creamy Deluxe Vanilla Frosting some pink food colour and a knife.

* Feel free to use fresh pesticide free roses in place of sugar roses.


Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Disclosure: the ideas, words and opinions in this post are my own however this post was sponsored by General Mills.

Sunday, November 3, 2013

This ain't no plain vanilla Red Velvet Chocolate Chip Cookie Recipe


I'm gonna let the pictures of these red velvet chocolate chip cookies speak for themselves.

Are you listening, 'cause they are saying delicious slightly chewy chocolate chip cookies with a twist.


Yup these ain't no plain vanilla cookie, Oh yeah, I've added a little raspberry to them which I know is not traditional, but sometimes I'm just crazy like that ;)

Feel free to omit the raspberry. Your choice.



Hope you love them as much as I do.

Red Velvet Chocolate Chip Cookies (makes approx 20 cookies)

220g (7 and 3/4 oz) plain (all purpose) flour
40g (1 and 3/8oz) cup cocoa
1 tsp baking powder
1/4 tsp salt
115g (4oz) unsalted butter room temperature
100g  (3 and 1/2oz) white sugar (I used caster/ superfine sugar - use regular white if you can't find superfine)
100g  (3 and 1/2oz) brown sugar firmly packed
1 egg
1 tsp vanilla extract
1/2 tsp raspberry essence
1/4tsp red food colour
85g (3 oz) milk chocolate chips
85g (3 oz) white chocolate chips



Preheat oven to 160 C. Line 2 trays with baking paper (parchment paper).

Sift together the flour, baking powder (soda), salt and cocoa.

In a large bowl cream together the butter, white and brown sugar at high speed for a few minutes until light and fluffy.

Reduce the speed to medium low and mix in the egg, vanilla, raspberry essence and food colour until combined.

Add the sifted flour mixture and mix at low speed until the mixture has just combined.

Using a spatula or large spoon mix in the white and milk chocolate chips until evenly distributed.


Spoon dough onto the prepared trays about 1 1/2 Tbsp (2 US Tbsp) in size and flatten slightly.

Bake for around 12 to 15 minutes. Remove from oven allow to rest on trays for around 5 minutes and then transfer to a wire rack to cool completely.


* I often add some extra white chips by removing the tray and gently pressing about 3 into the top of each cookie about 7 minutes into baking so they look good but don't over brown :)

Cookies can be stored in an airtight container for at least 3 days.



Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.

Sunday, October 27, 2013

Walking Dead Nesting Doll Cookies Zombie and Daryl Dixon


Well it's out there. I'm a Walking Dead fan which is kinda strange as I really do not like horror or scary films at all.

So when I decided to make up some Zombie nesting doll cookie's I had to throw in someone from The Walking Dead and who else could it be but Daryl Dixon.

Seriously. It's not even a real competition.

Anyhoo I was pretty sure I wasn't going to be doing Daryl's arms any justice so I chose to make the cookie in the poncho outfit. Plus I find it kinda weird that the only people that look good in poncho's are 6 year old girls and Daryl Dixon. I'm not sure how that works, maybe it's the cross bow accessorizing.


The actual zombie cookies come in two types. Traditional green brain hanging out and the new walking dead inspired grey skin, gold eye and mildly more gory version (notice the missing hand).

If you follow the blog y'all would know I have some type of obsession with making stuff into nesting doll cookies (matroyoshka or babushka). If you use the search tool at the right you can find previous Halloween cookies I've made as pictured below.

Cookie instructions for Male Zombie, Daryl and fondant cross bow included below: There is a link to another post with the sugar cookie roll out recipe I use.

Daryl Dixon and Zombie Nesting Doll Cookie Instructions


Male Zombie Cookies (walking dead inspired)

These instructions use the medium nesting cookie cutter, follow the exact same instructions for small or large nesting doll cutter. For traditional green zombie replace green fondant for grey and add a partial piece of gummy brain onto the head.

Sugar cookies made using medium nesting doll cookie cutter (CLICK HERE for post with a cookie recipe)
rolled fondant shop bought or home made marshmallow fondant (Coloured Grey, White, blue, black and yellow - pink if you are making female)
small rolling pin
medium nesting doll cookie cutter (around 9.5cm or 3 3/4 inch)
small sharp knife
clean brush and water
black edible writing pen
gold dusting powder plus dry clean brush
*Fondant dries out very quickly. Use small amounts work quickly and when not in use place the fondant in an airtight container or ziplock bag to minimise the chances of it drying out and cracking.



 Roll out the grey fondant onto a clean benchtop dusted with cornflour/ cornstarch until a couple of mm (1/8") in thickness. I like to lift my fondant frequently and turn it like pie dough to ensure it does now stick to the bench while rolling it out.

Use the nesting doll cookie cutter to cut out a shape. Do the same with the black, blue and white colored fondant.


Refer to picture above as part of instructions

Place the black and blue fondant cut outs on top of each other and using the sharp knife cut out boots. Place the white cutout on top of the blue and using the knife cut a ragged shirt/pants then finally place the grey on top of the white and cut out a zombie face. Use a small amount of water to adhere the fondant cutouts onto the cookie, using the rolling pin to press into place as necessary.

Using the back of a knife or a fondant tool imprint an indent in the middle of the jeans and shoes.

With the remaining offcut head of the white fondant use the sharp knife to cut out a shoulder with ragged sleeve edges.

With the remaining offcut from the grey fondant use the sharp knife to cut out an arm and hand.Refer picture below. I gently twisted each finger to round the shape out a little, and then used the tip of a #1 piping tip to make nail indents, but just cutting the shape would be ok. On some of the cookies I did not put a whole hand and just added red fondant for a bloody stump (with a little white bone sticking out).
 

Make a second smaller arm and hand.

Adhere the shirt shoulder and larger arm to the zombie cookie as per picture and the smaller arm to the other side, the different sizes and prominent shoulder is supposed to give the allusion of lurching.

Roll out the yellow fondant and using the nesting doll cookie cutter cut out a head. Using the sharp knife cut out hair for the zombie and adhere with a small amount of water.

Using the knife, add some indents into the zombie's grey skin.

Add eyes, I used a small amount of white fondant and added yellow iris with a small amount of gold lustre dust. Any color would be ok - or you could just draw on eyes with an edible pen.

Optional - shape a small amount of grey fondant into a triangle and add a nose.

Draw on a mouth using the edible pen.

Allow to sit to until the water and pen have dried and then store in airtight containers at room temperature for up to 3 days.

Daryl Dixon Nesting Doll Cookie
*I use chocolate fondant for the dark brown, add white to make a lighter brown and mix black fondant into the chocolate fondant to make black. I just think it tastes better this way.

Sugar cookies made using medium nesting doll cookie cutter
rolled fondant shop bought or home made marshmallow fondant (Coloured Skin tone, brown, blue, black, cream, red and light brown)
small rolling pin
medium nesting doll cookie cutter (around 9.5cm or 3 3/4 inch)
small sharp knife
clean brush and water
black edible writing pen
*Fondant dries out very quickly. Use small amounts work quickly and when not in use place the fondant in an airtight container or ziplock bag to minimise the chances of it drying out and cracking.

Simple Fondant Cross Bow - the cross bow is of course optional (Umm yeah right - without it he's just some weird guy wearing a poncho)

Roll out the black fondant onto a clean benchtop dusted with cornflour/ cornstarch until a couple of mm (1/8") in thickness. Use the nesting doll cookie cutter to cut out the head, then move it inwards a little and press down again to cut out the front of the cross bow. Smooth it a little with your fingertips and pull the edges up a little as shown in the picture above.

Roll a thin strip of black fondant (or use an extruder) and shape into an upside down U. Make the U very thin and long and then place the front of the crossbow onto the top of the U shape, press the ends of the U together and then cut off excess fondant.

Roll out another even thinner strip of black fondant, attach it in the middle to the back of the crossbow (see picture) and then pull each end up to the ends of the crossbow 'front'. Cut of excess with sharp knife. Allow to set for a little while on baking paper while you make the Daryl Cookie.

Daryl Dixon Cookie


I mixed together grey, blue and brown to make dirty jean color fondant, this is optional you can just use blue or grey if you like

Roll out the jean colour fondant onto a clean benchtop dusted with cornflour/ cornstarch until a couple of mm (1/8") in thickness. I like to lift my fondant frequently and turn it like pie dough to ensure it does now stick to the bench while rolling it out.

Use the nesting doll cookie cutter to cut out a shape. Do the same with the dark brown, cream and skin tone colored fondant.

Place the dark brown and jean color fondant cut outs on top of each other and using the sharp knife cut out boots. Place the cream cutout on top of the jean color and using the knife cut a deep V for the bottom of the fondant then finally place the skin tone on top of the white and cut out Daryl's face. Use a small amount of water to adhere the fondant cutouts onto the cookie, using the rolling pin to press into place as necessary.

Using the back of a knife or a fondant tool imprint an indent in the middle of the jeans and shoes.

Roll out the lighter brown fondant and using the nesting doll cookie cutter cut out a head. Using the sharp knife cut out chunky asymmetrical hair and adhere with a small amount of water.

Roll out the red fondant and cut into thin strips, adhere around the neck and hem of the 'poncho'. then make small triangles and decorate the poncho (see picture above for example).

Shape a little excess light brown fondant into a moustache and beard - see picture above for example.carefully adhere with a tiny amount of water.

Use the edible black pen to draw on extra detail. I added dots along the red poncho trim and in the middle and side of the red design on the poncho.

Add eyes, arched eyebrows and a mouth. Make sure he's not really smiling too much.


Place the crossbow onto Daryl's shoulder adhering with a very small amount of water.

Allow to sit to until the water and pen have dried and then store in airtight containers at room temperature for up to 3 days. 

Daryl Dixon is a fictional character from The Walking Dead.



Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original photography and recipes by Linda Vandermeer for Bubble and Sweet do not reuse without permission. 

Wednesday, October 16, 2013

Zombie Week Day 3 - Brain pops


It's still Zombie Week here at Bubble and Sweet and today I made Brain Cake pops.

I've always said everything is cuter when you put it on a stick, really I wrote a whole book about it, and Zombies are just like everyone else. They like to play with their food and if it's not running away from them the next best thing is on a stick.


I've used an Easter egg mold to make these brains. I have brain molds, don't you worry. Lots of brain molds big ones, medium ones, medium small ones.

However I just don't have any actual small ones that would be just right for a cake pop.

But when I was looking through my mold boxes I saw the 'cracked' Easter egg mold that's the perfect size and really it's not like my kids are neurosurgeons, well not yet, so I was betting they wouldn't be able to tell the difference.

Cute stripe lollipop stick from Polkadot Prints

Plus I'm not adverse to saving money and I really love saving space in my creative room. So I just went with my Easter egg molds. (I've popped a link below for all of you that really want authentic looking brains )

I think they look not bad as brains at all, plus for Easter I'm thinking I can just photoshop the colors, pop ears on the skulls and use the same tutorial ;)

Oh I just couldn't help myself today and I had to shabby chic up the pictures in a Halloweenish way, but at least there weren't any doilies.



Zombie brains on a stick
(makes 12)

280g (10 oz) red candy melts
Cake pop mixture (CLICK HERE for 1 box cake pop recipe mixture or use your fav recipe)
12 lollipop sticks (mine from Polkadot prints)


Place red candy melts in microwave safe dish and microwave on medium low for 2 minutes, remove stir, return for another 2 minutes at medium low and stir. The candy melts should be smooth and fluid.

Spoon enough melted candy into the egg 'brain' mold to coat each 'brain' indent.

Place into fridge and chill for a few minutes until set.

Take cake pop mixture and press into each indent until it reaches just below the rim.

Make sure the red candy melt is still fluid (if not return to microwave at medium low for a minute and stir).


Turn the mold upside down on a tray lined with baking/parchment paper and twist to gently remove each shape.



Spoon enough mixture into the top of each brain and spread evenly over the cake pop mixture.


Place a lollipop stick into the back of the 'brain' in the still melted red candy and then place onto the baking tray flat side down to set. Place in fridge for a few minutes until set.

Can be stored in an airtight container in the fridge for up to 3 days.





Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer for Bubble and Sweet do not reuse without permission.

 

Tuesday, October 15, 2013

Zombie Week - Zombie brain munch popcorn


Mmmmm braaains.

Day 2 of Zombie Week on the Bubble and Sweet blog and I've whipped up some Zombie Brain Munch popcorn.


This is a link to the youtube tutorial:

It pretty much takes next to no time to make up and once again the kids loved it.

I made up my own Zombie eyes using white chocolate and M&M's but you can easily find gummy eyeballs around at the supermarket at this time of the year if you want to skip that step.



 I'm planning on some brain pops for tomorrows Day 3 Zombie week offering.

If you missed day 1 of Zombie week be sure to check out my post on Zombie Splat cookies: CLICK HERE


Zombie Brain Munch Popcorn 

8 cups plain popcorn
375 grams (131/4 oz)  white chocolate
120 grams (4 1/4 oz) green candy melts (or you can use dark chocolate)
1 cup of brain candy (I used berry lollies or use gummy brains)
1/3 cup candy eyes approx - see instructions below of buy ready made gummy ones



Place the white chocolate into a microwave safe dish and microwave at medium low heat for 2 minutes, stir and then heat for another 2 minutes at medium low. Remove from microwave and stir until smooth.

In a large bowl stir the white chocolate through the popcorn until it is evenly distributed.

Pour the chocolate covered popcorn into a tray lined with foil and spread out evenly.

Melt the green candy melts/chocolate in the microwave at medium low heat until smooth. Place in a small ziplock bag and then randomly squeeze onto the white chocolate covered popcorn until the green candy/chocolate is all used.

Push the 'brains' and 'eyes' onto the top of the tray of popcorn.

Allow the popcorn to set and then cut into pieces to serve.


Zombie eyes

This makes a stack of eyes and you will not need all of them for the popcorn. You can either reduce the recipe by 1/3rd or keep the rest for other decorating or munching.
 
85g (3oz)
80 M&M's or candy coated chocolate buttons (I used light blue, red and pink)
black edible pen


 
Melt chocolate at medium low heat 2 minutes, stir heat for another 2 minutes at medium low heat.

Place the white chocolate into a piping bag or clean zip-lock bag and cut a small hole in the end.

Pipe out rows of white chocolate dots that are just larger than the M&M's you are using.

Push a M&M into each white chocolate dot.

Once the white chocolate is set, draw a black circle in the center of each M&M.



Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer for Bubble and Sweet do not reuse without permission.