tag:blogger.com,1999:blog-53049306808822623092024-03-14T17:05:56.079+11:00Canberra Cake ClubGiulia Porro -www.loveateverybite.comhttp://www.blogger.com/profile/16343631341794480643noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-5304930680882262309.post-52612406705867008392015-06-13T11:02:00.003+10:002015-06-13T11:02:59.851+10:00May Cakeup: Retro themed cakes at Two Before Ten, Aranda<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 14.5920000076294px; line-height: 20.4288005828857px;"><i>For those that hadn't heard, following the renovations at the Canberra Labor Club in the city, the popular <a href="http://www.twobeforeten.com.au/">Two before Ten </a>was forced to relocate. Enter Chris Dennis and his fabulous idea to turn a bunch of derelict suburban shops in Aranda into a much cooler community hub with a coffee shop, a library, a bar and eventually even a pizzeria!</i></span></div>
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<i><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 14.5920000076294px; line-height: 20.4288005828857px;">As it turns out, the outdoor area of the cafe turned out to be a perfect choice for our retro themed may cakeup! </span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 14.5920000076294px; line-height: 20.4288005828857px;">With the coffee theme already covered, we were forced to put our thinking caps on. Eventually we decided that retro/childhood cakes would suit the <a href="http://www.twobeforeten.com.au/">Two Before Ten</a> atmosphere perfectly.</span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; font-size: 14.5920000076294px; line-height: 20.4288005828857px;"><i>We had an amazing turnout of women's weekly kids cakes as well as other old school delicious treats and as usual we were very impressed with the effort all our bakers went to. </i></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; font-size: 14.5920000076294px; line-height: 20.4288005828857px;"><i>It was a very 'blast from the past' afternoon, with an epic 'dolly varden cake', an iced vovo tart and even a typewriter! Thanks to all our bakers, guest and of course <a href="http://www.twobeforeten.com.au/">Two Before Ten</a> for hosting us! </i></span></span></div>
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Giulia Porro -www.loveateverybite.comhttp://www.blogger.com/profile/16343631341794480643noreply@blogger.com0tag:blogger.com,1999:blog-5304930680882262309.post-31725467642995332852015-05-06T18:30:00.000+10:002015-05-06T18:30:03.933+10:00Ginny’s raspberry coconut cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>Ginny is one of the very generous ladies who is raising money for Breast Cancer Network Australia by undertaking a 350km bike journey in October from Vietnam to Cambodia. </i></div>
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<i>She is "half the reason" we organised a "pink" themed cake-up in April. You would have seen all the pretty photos from our cake-up (in case you missed them, you can see them all <a href="http://canberracakeclub.blogspot.com.au/2015/04/april-cakeup-2015-pink-to-support-jo.html">here</a>) so of course, it's time for the recipes! </i></div>
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<i>These are Ginny's raspberry coconut cupcakes and aren't they so photogenic?</i></div>
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Recipe from <a href="http://www.bbcgoodfood.com/recipes/2198648/coconut-and-raspberry-cupcakes">here</a>.<br /><br /><b>Ingredients</b><br /><ul style="text-align: left;">
<li>175g self-raising flour</li>
<li>140g caster sugar</li>
<li>50g desiccated coconut</li>
<li>140g butter, softened</li>
<li>½ tsp vanilla extract</li>
<li>2 large eggs</li>
<li>4 tbsp milk</li>
<li>140g raspberries, fresh or frozen<br /><br /><u>For the frosting</u></li>
<li>280g icing sugar</li>
<li>85g butter, softened</li>
<li>4 tbsp raspberry coulis, from a bottle or fresh</li>
<li>a little desiccated or shredded coconut, to decorate</li>
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<br /><b>Method</b><br /><br /><ul style="text-align: left;">
<li>Heat oven to 190C/170C fan/gas 5. </li>
<li>Line a 12-hole muffin tin with deep paper cases or a 15-hole bun tin with cake cases. </li>
<li>Tip all the cake ingredients except the raspberries into a bowl and beat for 1-2 mins until light and fluffy. </li>
<li>Gently fold in the raspberries.</li>
<li>Divide the mixture between the cases and bake for 18-20 mins (add a couple of extra mins for deep cases), until golden brown and firm to the touch. Leave to cool.</li>
<li>Beat together the icing sugar, butter and raspberry coulis to make a light, fluffy icing. Spoon or pipe onto the cakes and sprinkle with coconut.</li>
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One of the best things about Canberra is the strong sense of community. We didn't hesitate one second when Jo and Ginny emailed us asking if we could help out in their fundraising campaign by hosting a pink themed Cakeup. </div>
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You see, Jo and Ginny (two friends and regular cakeup attendees) are doing something pretty amazing - they are raising money for Breast Cancer Network Australia by undertaking a 350km bike journey in October from Vietnam to Cambodia. They aim to fundraise at least $8000 hence why we decided to donate all profits from the vent to Breast Cancer Network! And we are proud to announce we contributed $700 towards their goal!</div>
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The lovely <a href="http://www.mysweetalice.com.au/">Erin from My Sweet Alice</a> very generously offered her gorgeous looking vintage-style caravan, because what afternoon tea would be complete without some teas and coffees?</div>
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We couldn't have picked a better spot to host our Pink themed afternoon tea cakeup - the lovely Senate rose gardens at Old Parliament House. </div>
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Isn't that caravan just so photogenic?<br />
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As usual, our bakers put on a spectacular show of homemade goodies, and I think it's easier to say - the photos speak for themselves!<br />
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Thank you to all our guests for attending and contributing to fundraising for the Breast Cancer Network.</div>
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If you would like to donate please click <a href="http://bcnapinkpedal2015.gofundraise.com.au/page/AllenJ_ThomasV">here</a>.</div>
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Giulia Porro -www.loveateverybite.comhttp://www.blogger.com/profile/16343631341794480643noreply@blogger.com3tag:blogger.com,1999:blog-5304930680882262309.post-81890744595474527602015-04-08T17:47:00.001+10:002015-04-08T17:56:14.256+10:00Amy's Reese's Pieces Cheesecake<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><i>If you were lucky enough to attend our <a href="http://canberracakeclub.blogspot.com.au/2015/03/march-cakeup-2015-stars-and-stripes.html">March cakeup at Smoque</a>, you would have seen the glorious cheesecake that was Amy's Reese's pieces cake. It was decadent. It was delicious. It was divine. And lucky for us, Amy has shared the recipe! </i></i></div>
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Reese’s Pieces Cheesecake </span></div>
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(Original recipe from the Not Quite Nigella Blog: http://www.notquitenigella.com/2011/01/19/chocolate-peanut-butter-cup-cheesecake/ )<br />
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<b><u>Crust</u></b><br />
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-280g chocolate biscuits blitzed in food processor until fine<br />
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-85 g melted butter<br />
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-50 g Cadbury Flake bar<br />
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<b><u>Filling</u></b><br />
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-750g (3 blocks) cream cheese</div>
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-4 eggs<br />
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-1/2 cup caster sugar<br />
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-200g smooth peanut butter</div>
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-1/2 teaspoon plus a pinch of salt<br />
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-10 Reese's peanut butter cups plus extra to decorate<br />
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<b><u>Mousse topping</u></b><br />
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-1 sheet titanium strength gelatin leaf<br />
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-1 cup thickened cream<br />
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-2 large egg yolks<br />
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-1 1/2 tablespoons sugar<br />
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-50g milk chocolate, chopped<br />
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<b><u>Procedure</u></b><br />
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-Preheat the oven to 160C/320F and find a baking tray that will fit your 22cm springform tin so that you can make a water bath for the cheesecake that goes halfway up the cake. </div>
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-For the crust, mix the butter and biscuits and press into the base and and up the sides of a 22cm springform pan. Sprinkle the crushed chocolate flake bar all over the biscuit base. Set aside in the refrigerator.<br />
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-Put a kettleful of water on the boil. In the cleaned food processor beat the cream cheese and sugar until smooth. Add eggs one at a time and the peanut butter and salt and beat until smooth but do not overbeat.<br />
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-Take out the biscuit base. Put 2 layers of foil around the tin to prevent any water from the water bath from getting in (use the wider width foil if you have it).<br />
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-Place tin in a deep baking dish and pour half the cream cheese filling into the foil lined tin.</div>
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-Submerge the Reese's peanut butter cups into the cheesecake, then top with the other half of the filling. Then pour the boiling water from the kettle around the cheesecake so that it sits in a bath being careful not to splash any on the cheesecake itself.</div>
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-Carefully transfer to the oven and bake for 1 1/4 hours although you may want to check at 1 hour. The outside should be set and the inside with a hint of wobble which will firm up in the fridge. Remove the foil and cool on a wire rack and when cold, place in the fridge overnight covered with clingfilm.<br />
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-For chocolate mousse, dissolve the gelatin in a small bowl of cold water and let stand for 5 minutes until it soft and pliable-squeeze out any excess water. In a saucepan over moderate heat, cook the cream until it bubbles around the edges. In another bowl, whisk together egg yolks and sugar. Pour about 1/2 cup hot cream into the egg yolks slowly while whisking vigorously. Then slowly pour the egg mixture into the saucepan of cream (whisking constantly) and add chocolate. Cook over low heat, stirring constantly, until thickened, about 3 minutes. Remove from the heat and whisk in the gelatin. Place mixture into a wide bowl to allow it to cool for a bit, then chill it for just a little while not until set, but until its not so runny. Pour the mixture onto the top of the cheesecake and refrigerate at least one hour or overnight. Decorate with chopped Reese’s cups.</div>
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Giulia Porro -www.loveateverybite.comhttp://www.blogger.com/profile/16343631341794480643noreply@blogger.com1tag:blogger.com,1999:blog-5304930680882262309.post-6810962866820128322015-03-12T18:12:00.002+11:002015-03-12T18:14:33.023+11:00March Cakeup 2015 - Stars and Stripes<div dir="ltr" style="text-align: left;" trbidi="on">
Who remembers the enormous pineapple cheesecake from our January Cakeup? Yes, you remember - the one with the pineapple leaves sitting on top? That was made by Grant - the owner of <a href="http://smoque.com.au/">Smoque, Canberra</a> who generously let us host our March Cakeup at his restaurant in Woden!<br />
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And what better theme than "stars and stripes"? We had it all, from New York Cheesecakes to Captain America decorated cakes, to coca cola brownies, to Reese's Peanut Butter cakes. As usual, our bakers went over and above with their creations. To every single one of you: you are amazing!<br />
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We'll let the photos do the talking because there is really not much else to say!<br />
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Photos are once again courtesy of Avon Dissanayake of <a href="http://www.sparklingweddings.lk/">Sparkling Wedding Photography</a> who has been snapping photos at all our recent cakeups. Avon and Imalka just do the cakes so much justice with their amazing photography!<br />
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Thank you once again to Smoque for hosting us, Avon for the photos and of course to all of our cake clubbers!<br />
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Tickets for our April cakeup are live already and can be purchased here: it'll be a pink themed cakeup and all profits will be going to Breast Cancer Network Australia supporting Jo and Ginny on their 350km bike ride from Vietnam to Cambodia!<br />
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Giulia Porro -www.loveateverybite.comhttp://www.blogger.com/profile/16343631341794480643noreply@blogger.com2tag:blogger.com,1999:blog-5304930680882262309.post-73254621198376503532015-01-28T20:36:00.000+11:002015-01-28T20:36:37.345+11:00January 2015 Cakeup - Pineapple<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Happy New Year cake lovers! May this be a sweet and delicious year for you all!</span></div>
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<span style="font-family: Verdana, sans-serif;">We started 2015 with an event at one of our favourite places in Canberra- <a href="http://www.eightytwentyfood.com.au/" target="_blank">Eighty/Twenty Food</a> in Braddon. Having a cakeup at a restaurant that focuses on healthy and wholesome food may be a little cheeky of us but in our defence, Eighty/Twenty Food does believe in the occasional indulgence (hence the twenty part in the 80/20 philosophy) so we like to think it wasn't all that cheeky. Plus the theme for our event was pineapple and fruit = healthy, right?</span></div>
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<span style="font-family: Verdana, sans-serif;">The pineapple theme was suggested to us by Australian American Association of Canberra to go along with their "Aloha! Canberra" theme for this years National Multicultural Festival. It's summer and who doesn't like pineapple so we jumped right in thinking it was a great idea. We were proved right by our fantastic bakers who created some pineapple themed masterpieces for our event. A special thank you must go to Alicia Doherty, the president of Australian American Association for making this the most colourful and festive cakeup to date.</span></div>
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<span style="font-family: Verdana, sans-serif;">The photos you are about to see are by Avon Dissanayake of <a href="http://www.sparklingweddings.lk/" target="_blank">Sparkling Wedding Photography</a> who has been very generous in giving us his time and skills to photograph our events throughout last year. Enjoy and next time you are at a cake club event make sure to say hi to Avon if you are interested in event photography. </span></div>
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<span style="font-family: Verdana, sans-serif;">A big thank you to Eighty/Twenty Food for hosting our first cakeup of the year at their gorgeous space. </span></div>
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<span style="font-family: Verdana, sans-serif;">Stay tuned cake lovers, details of our next event will be announced on Facebook and Twitter any day now! </span></div>
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Anonymoushttp://www.blogger.com/profile/07366012753469837952noreply@blogger.com0tag:blogger.com,1999:blog-5304930680882262309.post-68694818654578194462014-12-08T18:56:00.001+11:002015-01-28T19:32:18.661+11:00November Cakeup - Coffee<div dir="ltr" style="text-align: left;" trbidi="on">
We ended Canberra Cake Club's first year with a bang. A true bang. And that is mainly thanks to you cake clubbers. Without our cake clubbers, there would be no cakeups, no cake, no socialising and in all honesty - no FUN!<br />
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The past year has been a big one for Canberra Cake Club and we owe a huge thanks to all of the venues that have allowed us to eat cake and socialise at their venues and to all our support people especially <a href="https://www.facebook.com/Avonsimages?fref=ts">Avon</a> for helping out with photography and <a href="http://sweetteaact.com/">Bec</a> for providing props.<br />
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Our final cakeup was held at the gorgeous <a href="http://www.thecuppingroom.com.au/" target="_blank">The Cupping Room</a> and although torn between a Christmas and coffee theme we decided for coffee to remain true to our venue. As usual our bakers came up with some pretty amazing creations!<br />
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The photos pretty much speak for themselves so go ahead and enjoy!<br />
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Cheers to a successful year of cakeups and many more to come!</div>
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A huge thank you to Ona Coffee and <a href="http://www.thecuppingroom.com.au/">The Cupping Room</a> for hosting our final cakeup of the year!<br />
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Giulia Porro -www.loveateverybite.comhttp://www.blogger.com/profile/16343631341794480643noreply@blogger.com0tag:blogger.com,1999:blog-5304930680882262309.post-27974481690227790722014-11-20T18:05:00.000+11:002014-11-20T18:09:42.848+11:00Guest post: Linda's pandamingtons<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>There are still plenty of people unfamiliar with Asian desserts but most would have come across the distinct flavour of pandan at some point (whether they know it or not). It goes incredibly well with coconut and in curries and the bright green colour makes it fun to eat and a delight to the eyes.</i><i> </i><i>For those unfamiliar, pandan or pandanus is a subtropical plant used to flavour both sweet and savoury Asian dishes and is commonly found in Malaysian and Singaporean cuisine.</i><i> </i><i>The leaves themselves are usually fairly easy to obtain from your local Asian grocer but for this recipe you will need pandan essence (equally as easy to find, if not more<span style="color: #1f497d;"> </span>so). </i><br />
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<i>This slightly modified recipe is from my good friend Vi who is a bit of a whizz in the kitchen – thanks Vi!</i><i> </i><i>You can also omit the ‘lamington’ stage of this recipe and have yourself a chiffon cake!</i></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Helvetica, sans-serif;">Pandamingtons</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"> </span><br />
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Helvetica, sans-serif;"><b><u>Ingredients:</u></b></span><br />
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Helvetica, sans-serif;">- 1 cup self-raising flour</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Helvetica, sans-serif;">- ¾ tsp baking power</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Helvetica, sans-serif;">- ¾ tsp cream of tartar</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Helvetica, sans-serif;">- 1 ½ tsp of pandan essence (from any Asian grocery)</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Helvetica, sans-serif;">- ¾ cup castor sugar</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Helvetica, sans-serif;">- 50ml vegetable oil </span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Helvetica, sans-serif;">- 8 eggs separated</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Helvetica, sans-serif;"> </span><br />
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<span style="font-family: Helvetica, sans-serif;"><b><u>Method:</u></b></span><br />
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Helvetica, sans-serif;">1. Pre-heat oven 170 - 180 degrees fan-forced.</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Helvetica, sans-serif;">2. Sift flour and baking powder together and set aside .</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Helvetica, sans-serif;">3. Whisk egg whites to soft peaks and gradually add cream of tartar and half of the castor sugar. Beat until egg whites are stiff and glossy.</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Helvetica, sans-serif;">4. Beat the egg yolks with remaining sugar and gradually pour in oil until egg yolks are look light and creamy. Add pandan essence to egg yolk mix and stir until colour is even.</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Helvetica, sans-serif;">5. Add sifted flour and baking powder to the egg yolk mixture until well combined.</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Helvetica, sans-serif;">6. Gradually fold in egg whites into your green mixture (egg yolk and flour mixture). Start with a small amount of egg white mixture and combine well, then carefully fold in the rest until just combined.</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Helvetica, sans-serif;">7. Distribute the mixture into two brownie trays (or a bunt tin for chiffon cake). Make sure the tins are well greased and lined or the cake will stick. Bake in oven 170-180 degrees until cake springs to touch and the top starts to brown (about 20-25 mins)</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Helvetica, sans-serif;">8. Take cakes out of tins carefully and allow to cool</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Helvetica, sans-serif;">9. For lamingtons: Melt 600g white chocolate with 300ml of cream over a double boiler or a glass bowl over a saucepan of water (make the water doesn’t touch the bowl). Once it is all melted, add a few drops of the pandan essence (depending on how green you want it to look).</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Helvetica, sans-serif;">10. Cut the cooled cake into neat squares. Dip cakes in melted chocolate using a fork or skewer and roll in desiccated coconut.</span></div>
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Giulia Porro -www.loveateverybite.comhttp://www.blogger.com/profile/16343631341794480643noreply@blogger.com0tag:blogger.com,1999:blog-5304930680882262309.post-6345904757559795822014-11-12T19:51:00.003+11:002014-11-12T19:51:58.947+11:00Guest Post: Jen's pumpkin whoopie pies<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><i>Jen is a regular at our cakeups and the baked goodies she brings along never fail to impress! Inspired by our "secondary colour" theme, Jen prepared some amazing mini pumpkin whoopie pies - a typical american sweet treat! Using mashed pumpkin was definitely a unique idea!</i></span><br />
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<i>Thanks Jen for coming along and sharing the recipe!</i><br />
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Mini pumpkin whoopee pies<br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b>Ingredients:</b><br />3 cups plain flour<br />2 tspn baking powder<br />1 tspn bicarb soda<br />1 tspn salt<br />1 Tbsp cinnamon<br />2 tspn ginger<br />1 tspn allspice<br />1/2 tspn cloves<br />1/2 tspn nutmeg<br />1 cup canola oil<br />1 1/2 cups white sugar<br />1 cup brown sugar<br />4 eggs<br />1 3/4 cup cooked mashed pumpkin (or canned pumpkin puree)<br />1 Tbspn vanilla<br />1 Tbspn orange zest<br />3/4 cup dried cranberries</span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b>Method:</b><br />Preheat oven to 170C.</span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In a large bowl, whisk together flour, baking powder, bicarb soda, salt, and spices. Set aside.</span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Fit mixer with whisk attachment, and in large mixer bowl, mix together oil and sugars for 3 minutes until well combined (it should look grainy).</span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Add eggs, one at a time, mixing well after each addition. Next, add pumpkin, vanilla, and orange zest and mix until well combined.</span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Switch to paddle attachment, and slowly add flour mixture on lowest setting, until just combined. Stir in the dried cranberries.</span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Use a small ice cream scoop (mine was a #60 - about the size of a Tablespoon) to portion out pies on a cookie sheet lined with baking paper. Bake 8-10 minutes, until pies spring back when lightly touched.</span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cool on wire rack before sandwiching together with cream cheese frosting (recipe below). Dust generously with icing sugar to avoid pies sticking together.</span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Makes 60 mini whoopie pies</span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b><u><br /></u></b></span>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b><u>Maple cream cheese frosting</u></b></span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b>Ingredients:</b><br />250 grams cream cheese<br />3 Tbspn unsalted butter<br />3/4 tspn maple extract<br />2 1/2 cups icing sugar</span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b>Method:</b><br />Beat butter and cream cheese in electric mixer on medium speed. Add maple and beat well. Gradually add icing sugar, beating continuously until smooth and creamy. Chill 2-3 hours to thicken before using.</span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br />Recipe adapted from: http://blog.magnoliabakery.com/post/98379738756/pumpkin-spice-whoopie-pies</span><br />
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Giulia Porro -www.loveateverybite.comhttp://www.blogger.com/profile/16343631341794480643noreply@blogger.com0tag:blogger.com,1999:blog-5304930680882262309.post-38529700895518217442014-11-05T19:01:00.000+11:002014-11-05T19:01:02.540+11:00October Cakeup - Secondary colours<div dir="ltr" style="text-align: left;" trbidi="on">
Once the venue for our October Cake up had been decided (Mikaela's gorgeous '<a href="http://themakerscollective.com.au/the-makers-hub/">Makers Hub</a>') we knew our theme would have to be a creative one. After umming and ahhing over a couple of options and knowing that our bakers would enjoy a challenge we decided on 'secondary colours'.<br />
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It certainly wasn't an easy task for the bakers to choose one of three secondary colours, pick an ingredient of that colour and bake with it but as usual - our bakers did not disappoint.<br />
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Some extremely colourful cakes were baked.<br />
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Our guests had a great time!</div>
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<a href="http://themakerscollective.com.au/the-makers-hub/">The Makers Hub</a> is a truly gorgeous spot and was decorated to perfection!</div>
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Mikaela also kindly put on a mini workshop for all our guests. With her help we all made cute looking pins with the Canberra Cake Club logos on them. </div>
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And all guests got some goody bags! An enormous thank you to <a href="http://themakerscollective.com.au/the-makers-hub/">Mikaela and the Makers Hub</a> for hosting our October cakeup!</div>
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And of course a big thanks to <a href="https://www.facebook.com/Avonsimages">Avon Dissayanake photography</a> for these gorgeous photos!<br />
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Giulia Porro -www.loveateverybite.comhttp://www.blogger.com/profile/16343631341794480643noreply@blogger.com0tag:blogger.com,1999:blog-5304930680882262309.post-163605719974762422014-10-15T21:22:00.000+11:002014-10-15T21:22:04.864+11:00Helen's Chocolate Zucchini Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>It's been a while since our last guest post, but after the delicious roundup from our Savoury Cakeup I thought you would appreciate a sweet cake! </i><i>Helen is a regular at our Cakeups and always delights us with the most delicious baked goods. She has kindly shared the recipe for her chocolate zucchini cake which she brought along to our <a href="http://canberracakeclub.blogspot.com.au/2014/08/august-cakeup-fruit-veg.html">Cakeup at Local Press</a> and I personally can't wait to try it! Thanks Helen.</i></div>
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<b><u>Chocolate Zucchini Cake</u></b></div>
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<u>Ingredients</u> <ul style="text-align: left;">
<li>1 3/4 cups sugar</li>
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<li>1/2 cup grapeseed oil</li>
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<li>2 eggs, lightly beaten</li>
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<li>2/3 cup unsweetened applesauce</li>
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<li>1 teaspoon vanilla extract</li>
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<li>2-1/2 cups all-purpose flour</li>
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<li>1/2 cup baking cocoa</li>
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<li>1 teaspoon baking soda</li>
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<li>1/2 teaspoon salt</li>
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<li>1/2 cup buttermilk</li>
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<li>2 cups grated zucchini</li>
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<li>1 cup dark chocolate chips</li>
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<li>1/2 cup chopped nuts (I used pecans,walnuts and brazil nuts, but use whatever you have), toasted</li>
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<u>Procedure</u><u> </u><br />
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<li style="margin-left: 15px;">In a large bowl, beat sugar and oil on medium speed for 1 minute. Add the eggs, applesauce and vanilla; beat 1 minute longer. Combine the flour, cocoa, baking soda and salt; add to sugar mixture alternately with buttermilk, beating just until blended. Stir in zucchini.</li>
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<li style="margin-left: 15px;">Transfer to a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 180° for 20 minutes. Sprinkle with chocolate chips and pecans. Bake 10-15 minutes longer or until a toothpick inserted near the center comes out clean (note: this second part took much longer for me, maybe half an hour all up. Just keep going at 10 minute intervals until you are satisfied that the cake is cooked through). Cool on a wire rack </li>
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Giulia Porro -www.loveateverybite.comhttp://www.blogger.com/profile/16343631341794480643noreply@blogger.com0tag:blogger.com,1999:blog-5304930680882262309.post-36624555410111096012014-09-25T20:16:00.003+10:002014-09-25T20:16:59.273+10:00September Cakeup - Savoury<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">We decided to mix things up a little bit for our September cakeup and threw a bit of a curve ball at our bakers and set the theme as savoury. But no challenge is obviously too big for our talented and creative cake clubbers because we got to see and taste everything from tarts, quiches, savoury muffins and curry puffs to empanadas! </span><br />
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<span style="font-family: Verdana, sans-serif;">Our location was pretty special too. We were lucky enough to have this cake up at <a href="http://www.podfood.com.au/" target="_blank">Pod Food</a>, one of our favourite restaurants in town. It was a gorgeous day and in the quiet, idilyic surrounds of Pod Food we are pretty sure all our bakers and guests had a wonderful time.</span><br />
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<span style="font-family: Verdana, sans-serif;">Once again we were lucky to be joined by Avon from <a href="https://www.facebook.com/Avonsimages?fref=ts" target="_blank">Avon Dissanayake Photography</a> who took all the gorgeous photos that you are about to see.</span></div>
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<span style="font-family: Verdana, sans-serif;">So thank you Avon, Pod Food, bakers and guests for making this yet another successful event. Let the photos do the talking! </span></div>
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Anonymoushttp://www.blogger.com/profile/07366012753469837952noreply@blogger.com0tag:blogger.com,1999:blog-5304930680882262309.post-32021456037534777432014-09-11T16:52:00.000+10:002014-09-11T16:52:02.565+10:00Guest Post: Hazel's Croissants<div dir="ltr" style="text-align: left;" trbidi="on">
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<i style="font-family: Verdana, sans-serif;">We all know croissants are famously enjoyed with a capuccino in some famous Piazza of a famous European city and we definitely all know how difficult they are to make. So when Hazel walked in holding a tray full of them at our August Cake Up, all eyes immediately turned on her. </i></div>
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<i>With our September Cake Up just around the corner (tickets available <a href="https://www.eventbrite.com.au/e/canberra-cake-club-september-cakeup-tickets-12678976159">here</a>) we are sure you are all thinking about what savoury goodness you will be sampling on Saturday, but for those still in the August headspace you will be glad to know Hazel has generously shared the recipe for her delicious croissants with all of us!</i></div>
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<i>Thanks Hazel!</i></div>
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<b><span style="font-family: Verdana, sans-serif;">Croissants</span></b></div>
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<u>Ingredients</u></div>
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-2 cups unsalted butter, softened</div>
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-2/3 cup unbleached bread flour (or all purpose flour)</div>
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-2 1/2 cups milk</div>
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-1/2 cup white sugar</div>
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-2 tsp salt</div>
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-4 1/2 tsp active dry yeast</div>
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-8 cups all purpose flour</div>
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-2 eggs (Hazel accidentally used 3)</div>
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-Jam of your choice</div>
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<u>Procedure</u></div>
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1) In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.</div>
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2) In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.</div>
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3) Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.</div>
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4) Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.</div>
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5) To make the croissants Hazel has provided some tips below (in the notes section) but she recommends watching a video on how to roll them properly. </div>
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6) Place some jam of your choice in the middle before rolling them. </div>
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6) Place croissants on an ungreased baking sheet, and let rise until doubled. </div>
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7) Preheat the oven to 220 degrees C. Croissants can be brushed with egg white for a shiny finish.</div>
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6) Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.</div>
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<u>Hazel's notes:</u> </div>
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Its actually a danish pastry but when I made them the first time they tasted exactly like croissants so I rolled the dough into a rectangle cut into triangles, rolled the triangle out into an isosceles triangle and added the jam before rolling it up from the base of the triangle. I put a little jam under the tip to hold it down too. Would be useful for people to watch a youtube on rolling croissants before the rolling stage.</div>
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Apparently the dough can be made a week ahead and stored in the fridge or a month in the freezer before shaping, rising and baking.</div>
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Start to finish the process does take a good few hours, but most of that time us waiting for risining or chilling so just pick a day you will be hanging around the house doing other things. Trust me the time and effort is worth the wait. With the size I made at cake up the whole batch if dough made 42 croissants.</div>
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Giulia Porro -www.loveateverybite.comhttp://www.blogger.com/profile/16343631341794480643noreply@blogger.com0tag:blogger.com,1999:blog-5304930680882262309.post-20619407638439754582014-08-20T18:10:00.001+10:002014-08-20T20:34:10.801+10:00Changes are Coming!<div style="text-align: justify;">
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Dear Cake Clubbers,</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Firstly we would like to thank you for your ongoing support and enthusiasm towards Canberra Cake club. Popularity of Canberra Cake Club is growing and with that comes the need to make changes to how we run things.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Our monthly cakeups have been running since the start of the year as free events. Whilst we have loved bringing you these free events, organising them takes a lot of time, effort and connections from our side to find and convince venues to host 30+ people for free on a busy weekend; a task that involves the business to either close their venue for paying customers or open specially for us on a day that they wouldn't normally be open.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">The free events have been immensely popular and if you've snapped up a ticket to a cakeup in the past or have tried to get one, you would know that these 30 tickets tend to sell out within minutes of being released. Unfortunately lately we have had a lot of people deciding to not turn up last minute despite snapping up multiple tickets. We understand that things do come up last minute but from our side these no shows mean the following:</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1. Others who really wanted to attend the event miss out leading to disgruntled cake lovers.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2. We promise the venue a certain number of attendees and a certain number of drink sales based on those numbers. Last minute no shows means that the venue misses out on valuable business that they either have to cop on the chin or us organisers have to make up the difference out of our own pockets. As you can imagine, neither of these scenarios are fair on either the hosting venue or us.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Hence it has come to a point where we can no longer make these events free. Going forward, a baker spot will be ticketed at $7 and a guest spot a $10. The cost of the ticket is non refundable however, if you purchase a ticket but no longer able to attend you are free to pass your ticket on to someone else by advertising on our Facebook page but we are not responsible for negotiating transactions.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">We hope you will appreciate that $7-$10 per person is a small sum provided you are attending an event where you can eat as much cake as possible and take home as much cake as possible. Considering one slice of cake at a cafe would cost $5 and up, we know that you will see the value in this.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In addition, having this small charge per ticket means only those who are fully committed to attending would be buying tickets and would deter those who snap up tickets "just in case I happen to be free that day".</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">And most importantly, the cost will go towards paying venues the full agreed amount which wouldn't be affected by last minute no shows and will also go towards covering our incidentals.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">We hope you understand the need for the changes and we hope to see you at a future cakeup!</span></div>
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Giulia Porro -www.loveateverybite.comhttp://www.blogger.com/profile/16343631341794480643noreply@blogger.com0tag:blogger.com,1999:blog-5304930680882262309.post-47701316671434437902014-08-17T11:43:00.000+10:002014-08-17T11:55:27.375+10:00August Cakeup - Fruit & Veg<div style="text-align: justify;">
We were thrilled to hold our August cakeup at one of our favourite venues in town - <a href="http://www.localpresscafe.com.au/" target="_blank">Local Press Cafe</a> in Kingston. Even though indulgent cakes might not be quite in tune with Local Press's wholefoods ethos, we set the theme as "fruit and veg" to offset some of the damage.</div>
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Local Press Cafe proved to be a gorgeous location and this was one of our favourite cakeups to date. A very big thank you goes to the owners and the team at Local Press for staying open for us well beyond their usual opening hours at the end of a busy weekend and doing so with smiles. </div>
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Once again, we were lucky to be joined by the talented duo from <a href="https://www.facebook.com/Avonsimages?fref=ts" target="_blank">Avon Dissanayake Photography</a>, who volunteered their time and skills to take the gorgeous photos that you are about to see.</div>
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Thank you to our bakers and guests for your attendance, enthusiasm and your gorgeous baked goods.</div>
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Time to let the photos do the talking...<br />
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<span style="font-family: Verdana, sans-serif;"><a href="http://www.localpresscafe.com.au/" target="_blank">Local Press Cafe</a> for hosting us</span></div>
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<span style="font-family: Verdana, sans-serif;">Avon and Imalka for <a href="https://www.facebook.com/Avonsimages?fref=ts" target="_blank">event photography</a></span></div>
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Anonymoushttp://www.blogger.com/profile/07366012753469837952noreply@blogger.com0tag:blogger.com,1999:blog-5304930680882262309.post-65709497478216384562014-07-29T19:20:00.000+10:002014-07-29T19:20:24.394+10:00Guest Post : Mel's Meringue Bouquet Vanilla Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="s1"><span style="font-family: Verdana, sans-serif;"><i><a href="https://twitter.com/skewiff">Mel</a> (@skewiff on twitter) is an avid baker, she has attended many of our cakeups and came on board immediately when we mentioned The Forage event. </i></span></span><br />
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<span style="font-family: Verdana, sans-serif;"><i>We must of hit jackpot when she said yes, because look at what she rocked up with on the day!</i></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;"><i>Mel created these gorgeous looking meringue bouquet vanilla cupcakes which pretty much disappeared the moment after they were put out on our stall!</i></span></span><br />
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<span class="s1"><span style="font-family: Verdana, sans-serif;"><i>She had been teasing us with photos of these tiny meringue components in the days leading up to The Forage and when we saw the final result we were just in awe. She put so much time and effort into making these treats we really do appreciate her kindness and generosity. </i></span></span><br />
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<span class="s1"><span style="font-family: Verdana, sans-serif;"><i>And as an added bonus, Mel has been so kind to share with all of us the recipe for her cupcakes - they are most certainly a show stopper!</i></span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">When Rachi and Giulia sent an email out in late June calling for bakers for the stall they secured at The Forage I replied YES! before I even finished reading.</span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">I love a chance to bake with purpose.</span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">I love baking that gets eaten by other than me.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span class="s2"><a href="http://theforage.com.au/">The Forage</a></span><span class="s1"> and its association with <a href="http://hustleandscout.com.au/"><span class="s2">Hustle and Scout</span></a> meant I could have another go at some meringue bouquet vanilla cupcakes because they’re a bit decoratively spesh ;)</span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">The design is from a Martha Stewart book that I looked at years ago. All the components, except the cupcake, were made ahead of time so that on the day I could focus on decorating. </span></span></div>
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<span class="s1"><b><span style="font-family: Verdana, sans-serif;">Meringue bouquet components</span></b></span></div>
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<span style="font-family: Verdana, sans-serif;">I made these about 5 days before because I knew they’d be fiddly in the making. It’s a basic meringue recipe.</span><span style="font-family: Verdana, sans-serif;"> </span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">4 egg whites</span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">220g caster sugar</span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">Pinch of Cream of Tartar (I think if I used more than a pinch they may have held their piped shape better)</span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">Beat the egg whites and cream of tartar to soft peaks. Add the caster sugar a spoonful at a time – although not too slowly so it’s smooth, not fluffy. Beat it until it has thick, glossy, stiff peaks and the sugar’s dissolved. </span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">Then the fun part, get every piping tip you have, attach couplers to two bags, fill the bags, and then pipe! I did about 12 shapes for each cupcake; leaves, flowers, ‘O’s’, squiggles, splotches – anything that you can envision putting together to form something vaguely floral on top of the cupcake. I found the leaf, open star and drop flower tips were best.</span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">Bake at 90°C for one and a half hours. Leave them to dry out in the oven for three or four hours. Then store them in an airtight container until you need them.</span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">I’d probably turn the oven temperature a touch lower and bake for longer so they dry out and are completely white. I had a bit of baked tinge on some. </span></span></div>
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<span class="s1"><b><span style="font-family: Verdana, sans-serif;">Swiss Meringue Buttercream</span></b></span></div>
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<a href="http://2.bp.blogspot.com/-XMKNt0dZFOE/U8z5gOrB2EI/AAAAAAAAK0c/JGznyP9DV98/s1600/Buttercream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-XMKNt0dZFOE/U8z5gOrB2EI/AAAAAAAAK0c/JGznyP9DV98/s1600/Buttercream.jpg" height="400" width="400" /></a></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">I made this the day before. I’ve discovered it can be weather temperamental – won’t work if it’s too hot; so I thought I’d experiment in cold weather :)</span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">The recipe I use has been pulled together from much experimentation over the years. I love meringue buttercream because it’s not as sweet as butter icing, it’s got a super light texture, and it’s quite magical to make when it goes right (which is nine times out of ten for me).</span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">4 egg whites</span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">8 oz sugar</span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">16 oz softened butter – cut into large squares</span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">Prepare a bowl of ice water to cool after stage 2</span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">Fill a pot with an inch of water and put your egg whites and sugar in a bowl over it. I use my stand mixer bowl because after this stage you get electric. Whisk over the pot of water until all the sugar is melted – rub it between your fingers to feel this. Usually take only a few mins.</span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">Transfer the melted whites and eggs to a cool bath and whisk just to cool. You don’t want to get it cold, just to take some of the hot out of it for whisking in your stand mixer.</span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">When it’s no longer hot on the base of the bowl (touch to feel this) put the bowl in your stand mixer with whisk attachments (I always use my beaters with no problems).</span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">Whisk until it’s at glossy peak stage. Not quite stiff peaks, but leaves a ribbony trail when the mixture runs off the beaters. Sometimes this may take a while, like 10 mins or more depending on your mix and mixer (Sometimes see this recipe is called ‘7-Minute Frosting’ - I never trust a dessert recipe with that much preciseness.)</span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">Add the butter to the mixing meringue mixture one chunk at a time. It should be soft but not melted. Wait for each piece to be incorporated before you add the next one. Keep mixing when all the butter is added.</span></span></div>
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<span style="font-family: Verdana, sans-serif;">This is the part of every SMB recipe that says “and now just trust that it will turn”. A kind of magic happens once most of the butter is added. As it beats it goes from sloppy soup to fluffy, smooth, creamy, light! You just keep on beating until it happens. When it does – you got your buttercream!</span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">If you have a disaster – like curdling or soup I like </span><a href="http://www.jasonandshawnda.com/foodiebride/archives/7640/" style="font-family: Verdana, sans-serif;"><span class="s2">this site</span></a><span style="font-family: Verdana, sans-serif;"> for help.</span><span style="font-family: Verdana, sans-serif;"> </span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">I covered the buttercream with glad wrap and left it out at room temp until I used it the next day.</span></span></div>
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<span class="s1"><b><span style="font-family: Verdana, sans-serif;">Perfect Vanilla Cupcakes</span></b></span></div>
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<a href="http://1.bp.blogspot.com/-XNlmcyj0im8/U8z5vgNsVpI/AAAAAAAAK0k/xmD2kj9Du2c/s1600/cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-XNlmcyj0im8/U8z5vgNsVpI/AAAAAAAAK0k/xmD2kj9Du2c/s1600/cupcakes.jpg" height="400" width="400" /></a></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">For the most part I think of cake as the vehicle for decoration, and I usually go with chocolate. Which is why I requested vanilla cupcakes – I wanted to try something different for me. I found this recipe at <a href="http://natashaskitchen.com/2012/06/29/perfect-vanilla-cupcake-recipe/"><span class="s2">Natasha’s Kitchen</span></a> and only had a few changes to the American recipe. It produced a really delicious light -inside, and gently crisp-outside. Definitely going to bake these again.</span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">I made these on the day (and I’ve never used this recipe before) Everything went perfectly, until they didn’t bake in the time frame – I just added 2 mins at a time until they were done perfectly. So the recipe says 12-14 mins, and I ended up baking for 19 mins. </span></span></div>
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<span style="font-family: Verdana, sans-serif;">Makes 15 cupcakes</span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">1 1/4 cups flour</span></span></div>
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1 1/4 tsp baking powder</div>
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1/2 tsp baking soda</div>
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1/2 tsp salt</div>
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2 large eggs</div>
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3/4 cup sugar</div>
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1 1/2 tsp pure vanilla extract</div>
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1/2 cup canola oil (vegetable or extra light olive oil also work)</div>
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1/2 cup buttermilk</div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">Preheat the oven to 175°C (although I did 180°C) and line a cupcake/muffin pan with cupcake liners.</span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">In a medium bowl, whisk together 1 1/4 cups flour, 1 1/4 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Set flour mix aside.</span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">In the bowl beat 2 eggs with an electric whisk on medium speed (15-20 seconds).</span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">Add 3/4 cup sugar and continue to beat on medium speed (30 seconds).</span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">Add vanilla and oil and beat on medium speed (1 minute).</span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">Reduce mixer speed to medium/low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix and the rest of the milk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin.</span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">Pour batter into a lined muffin pan. Fill to about 1/2 full.</span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">Bake for 12 -14 minutes.</span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">Let them cool in the pan for a couple minutes, then remove and decorate.</span></span></div>
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<span class="s1"><b><span style="font-family: Verdana, sans-serif;">Putting it all together</span></b></span></div>
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<span style="font-family: Verdana, sans-serif;">I let the cupcakes cool.</span><span style="font-family: Verdana, sans-serif;"> </span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">I gave the buttercream a mix in the stand mixer to soften it up a little for piping. I used a large round tip to pipe a kind-of upside-down cone of icing. Basically a base of icing to decorate with the meringue pieces. </span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">I had left all the meringue pieces on their baking trays (covered in layer upon layer upon layer of glad wrap) so I could see all the pieces I had. And I just started stacking the decorations all over the cupcakes, making sure to cover every buttercream surface with a decoration. </span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">I did one cupcake with buttercream and decorations at-a-time. I got better at the decoration by the end, and the best ones had a good balance of differently sized bits and bits sticking out. </span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">And they were pretty delicious too.</span></span></div>
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<span class="s1"><span style="font-family: Verdana, sans-serif;">It was great fun. Thanks again Canberra Cake Club gang!!!! And for the beautiful display stand on the day from <a href="http://sweetteaact.com/"><span class="s2">Sweet Tea</span></a>!</span></span></div>
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Anonymoushttp://www.blogger.com/profile/07366012753469837952noreply@blogger.com0tag:blogger.com,1999:blog-5304930680882262309.post-80699382977101235842014-07-17T20:03:00.001+10:002014-07-17T20:10:18.342+10:00Guest Post: Bec's Carrot Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>As most of you know, Canberra Cake Club had a cake stall at <a href="http://theforage.com.au/">The Forage Event</a> on the 5th of July in New Acton, organised by the lovely Belinda. We were extremely lucky to have a bunch of our regular cake clubbers bake all sorts of deliciousness for us and we are extremely grateful for all the time and effort they put into their baked goodies. </i></div>
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<i>A special thanks has to go to Bec (<a href="http://sweetteaact.com/">Sweet Tea</a>) as well, most of you will know her - she is the amazing friend who always provides cake stands and accessories for our cakeups and since our Forage cake stall we have dubbed her our "cake stylist" as her magic hands are capable of making everything look gorgeous! As if helping us man the stall wasn't enough, she baked as well - and her carrot cupcakes were definitely enjoyed by many! Thanks so much Bec, you are truly a superstar! Check out her pretty <a href="http://sweetteaact.com/">website</a> and innovative business - high tea hire!</i></div>
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Here is my recipe for the Carrot cupcakes which were a part of the Canberra Cake Club's Forage cake </div>
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stall. These were one of many delicious treats on display, looking beautiful of course on <a href="http://sweetteaact.com/">Sweet Tea's</a> delicate tired stands and beautiful milk glass pastel cake stands. </div>
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Thanks Canberra Cake Club for having me along for the day, it was great fun even if a teeny bit cold and the fact I got to taste test some pretty delicious treats made it an extra tasty afternoon. </div>
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<b>What you need:</b></div>
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<li class="li2">1 cup vegetable oil</li>
<li class="li2">1 1/3 cups firmly packed brown sugar</li>
<li class="li2">3 eggs</li>
<li class="li2">3 cups firmly packed, coarsely grated carrot</li>
<li class="li2">1 cup coarsely chopped walnuts</li>
<li class="li2">2 1/2 cups self raising flour</li>
<li class="li2">1/2 tsp bicarbonate of soda</li>
<li class="li2">2 tsp mixed spice</li>
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Lemon cream cheese frosting</div>
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<li class="li2">80g cream cheese, softened</li>
<li class="li2">1 tsp finely grated lemon rind</li>
<li class="li2">1 1/2 cups icing sugar mixture</li>
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<b>What you do:</b></div>
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<li class="li2">Preheat oven to moderate. Line 12 hole cup cake pan with paper cup cake cases.</li>
<li class="li2">Beat oil, sugar and eggs in small bowl with electric mixer until thick and creamy.</li>
<li class="li2">Transfer mixture to large bowl, using wooden spoon, stir in carrot and nuts then sifted dry ingredients. Distribute mixture between holes of prepared pan.</li>
<li class="li2">Bake in moderate oven about 30 minutes or until . Stand cup cakes in pan 5 minutes before turning onto wire rack.</li>
<li class="li2">Spread cold cup cakes with lemon cream cheese frosting.</li>
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Lemon Cream Cheese Frosting: Beat butter, cream cheese and rind in small bowl with electric mixer until light and fluffy, gradually beat in icing sugar.</div>
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<i>And if you want even more cupcakes, check out these gorgeous Red Velvet Cupcakes that the lovely Katina made and personalised for us! The recipe is featured in our previous guest post! What amazing people we have in Canberra Cake Club huh?</i></div>
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Giulia Porro -www.loveateverybite.comhttp://www.blogger.com/profile/16343631341794480643noreply@blogger.com0tag:blogger.com,1999:blog-5304930680882262309.post-9744158001248512432014-06-20T12:12:00.001+10:002014-06-20T17:50:43.213+10:00Guest Post: Katina's Red Velvet Cupcakes (hundreds of them)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Arial, Helvetica, sans-serif;"><i>Katina is definitely the creative one. She is the genius who baked a Canberra inspired cake for our cakeup at <a href="http://canberracakeclub.blogspot.com.au/2014/02/february-cakeup-secret-ingredient.html">Essential Ingredient </a>and really impressed us all with potato as her secret ingredient! </i></span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: Arial, Helvetica, sans-serif;"><i>So when Katina mentioned she had baked 100+ cupcakes for her brother's wedding we knew it would have most definitely been a success. So much so that we tested our luck by asking her to bake some for <a href="https://www.facebook.com/photo.php?fbid=1452783594976597&set=a.1376580799263544.1073741825.1374647836123507&type=1&theater">the Forage Event!</a> How lucky are we? </i></span></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;"><span style="-webkit-text-size-adjust: auto;">Not </span><span style="-webkit-text-size-adjust: auto;">only has Katina so kindly donated the winning recipe she used to make the 100+ cupcakes, she will be baking them for our Forage Event on the 5th of July in New Acton. Need any more convincing to come and pay us a visit? For more details on the Forage Event visit www.theforage.com.au. Thanks Katina!</span></span></i></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Arial, Helvetica, sans-serif;">"Is there anyone here because they're going to make a wedding cake?" the cake decorating teacher asked. Apparently there is usually at least one in each of her CIT courses. My goodness, I thought, why would anyone agree to do that?</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Arial, Helvetica, sans-serif;"><br />Fast forward a few years and my brother asked if I would consider doing the cake for his wedding, at that point 10 months away. It would just be one tier, he promised, with cupcakes. Red velvet cupcakes. One hundred red velvet cupcakes. I agreed and spent the remainder of the year baking (nearly) monthly decorated cakes for my colleagues to practice those ganaching and fondant skills. The cupcakes would be fine as long as I could find a good recipe, I figured.</span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">That proved not as easy as anticipated and I must have visited six different bookshops to find any book with red velvet in it (naturally a week after that hunt Donna Hay magazine put out an edition with eight different red velvet variations...). I made a few practice batches and things were good to go.</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /><br />The week leading up to the wedding I worked early morning shifts and came home every afternoon to bake two dozen cupcakes which then went into the freezer. My oven only has one tray (no idea why) so this was a fair chunk of time each afternoon. Let me tell you, I was utterly sick of cake batter and red food colouring by the end of the week!<br /><br />The wedding was wild and rainy and generally terrible for fondant but nearly all the cupcakes disappeared. And almost enough time has passed that I'm now ready to bring out the cake tins and the cocoa and the red food dye once more.<br /><br />Here's the recipe I used, from The Cupcake (published by LOVE FOOD/Parragon Books).</span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Arial, Helvetica, sans-serif;"><br /><br />Red velvet cupakes<br />Makes about 22 (original recipe is doubled)<br /><br />280g plain flour<br />2 tsp bicarbonate of soda<br />4 tbsp cocoa powder<br />230g butter, softened (or use margarine in a pinch)<br />280g caster sugar<br />2 eggs, lightly beaten<br />250ml buttermilk<br />2 tsp vanilla extract<br />2 tbsp red food colouring<br /><br />Pre-heat oven to 180C. Put cupcake papers out (or don't – I never do this at the start).<br />Measure out flour, bicarb soda and cocoa powder all in a bowl together so they're ready to go (the recipe says sift them but really, who has time?). Mix them together a bit.<br />Beat butter and sugar in another bowl until light and fluffy.<br />Gradually beat in egg and half the flour mixture (that's why you should mix the dry ingredients up).<br />Beat in buttermilk, vanilla extract and red food colouring.<br />Fold in remaining flour and stuff. The mixture doesn't go super runny; it's kind of stiff and keeps its shape when you dollop spoonfuls out.<br />Spoon mixture into patty cases.<br />Bake for 15-20 minutes (in my oven 17 minutes was perfect) or until risen and firm to touch. Cool slightly in tins then transfer to wire rack to cool completely.<br />Best eaten immediately (like any cake!) but keeps okay frozen for about a week-and-a-half.<br /><br />These guys are awesome with cream cheese icing as follows:<br />250g full fat cream cheese, softened<br />150g butter, softened<br />500g icing sugar<br /><br />It's important to soften the cream cheese and butter first or else you end up with lumps. Trust me on this. The recipe says to blend together the butter and cream cheese by hand with a spatula but I did it in the electric beater which was much faster. Add in the icing sugar and beat until smooth and creamy.</span></div>
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Giulia Porro -www.loveateverybite.comhttp://www.blogger.com/profile/16343631341794480643noreply@blogger.com0tag:blogger.com,1999:blog-5304930680882262309.post-63529277395609305942014-06-11T17:39:00.003+10:002014-06-12T10:27:27.841+10:00Guest Post: Lisa's gluten free chocolate mousse cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana,sans-serif;"><i>We knew <a href="http://about.me/Lisa_Ramshaw">Lisa</a> would be baking something delicious as soon as she snapped up a spot for our <a href="http://canberracakeclub.blogspot.com.au/2014/06/june-cakeup-gluten-free.html">June cakeup</a>. We could sense her excitement all the way from her living room! So when she turned up to <a href="http://www.vspotcafe.com.au/">V Spot Cafe</a>' we couldn't wait to see her creation and boy was it pretty; two decadent layers of chocolate cake topped with some perfectly crafted chocolate butterflies. And it got even better when we cut through and discovered the soft layer of mousse, so it was no surprise when everyone started asking for the recipe. </i></span></div>
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<span style="font-family: Verdana,sans-serif;"><i>Thank you Lisa for generously providing the recipe for the cake, we are sure it will be appreciated and replicated by many. It was a pleasure having you and look forward to having you at our future events! </i></span></div>
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<span style="font-family: Verdana,sans-serif;">First off, I want to say a huge thank you to everyone who baked and participated in the June cake up! You really made my day! I have coeliac disease, which means that a gluten free life is not a lifestyle choice or a fad, but something that I have to follow strictly. Coeliac disease is an autoimmune disease where if I eat even the tiniest bit of gluten my body attacks itself. So when I heard that the June cake up was going to be gluten free I was excited. But when I got to the V Spot and saw all of the amazing cakes that were GF, I was absolutely thrilled! And I was even more impressed when I saw the detail that so many people took when listing their ingredients too. Something as little as using a GF baking powder instead of a non-GF one makes all the difference to a coeliac like me.</span></div>
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<span style="font-family: Verdana,sans-serif;">I’ve only been diagnosed in the last year after suffering with symptoms for years. And I’ve loved to bake since I was a kid so I was pretty devastated when I received my diagnosis. I thought “All I’ll be able to make is flourless chocolate cake or almond friands.” Wow, was I wrong. I’ve had such a great time over the past year learning how to bake all over again and I’ve discovered so many amazing GF recipes. Before being diagnosed my signature baked item was chocolate brownies (I’m American by birth) but I have now found a brownie recipe that is GF AND just as good (if not better) than the non-GF one!</span></div>
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<span style="font-family: Verdana,sans-serif;">My family’s favourite cake at the moment is the one I made for the cake up – Chocolate Mousse Cake. Everyone who has had it can’t believe it is gluten free. So here is the recipe which I got from <i>Gluten Free on a Shoestring</i> which is a brilliant GF blog in the US. I’ve converted all of the measurements to Australian. It may seem fiddly but it really isn’t once you figure out how to make a cake collar. Enjoy! </span></div>
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<span style="font-family: Verdana,sans-serif;">And thank you once again. You really really really did make my day!</span></div>
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<span style="font-family: Verdana,sans-serif;">Prep time: <i>20 minutes</i> Cook time: <i>30 minutes</i> Yield: <i>20cm cake</i></span></div>
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</b>1 cup + 2 tablespoons (158 g) plain gluten free flour</span></div>
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<span style="font-family: Verdana,sans-serif;">1/2 teaspoon xanthan gum </span></div>
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<span style="font-family: Verdana,sans-serif;">55g unsweetened cocoa powder </span></div>
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<span style="font-family: Verdana,sans-serif;">3/8 teaspoon salt</span></div>
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<span style="font-family: Verdana,sans-serif;">3/8 teaspoon baking soda</span></div>
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<span style="font-family: Verdana,sans-serif;">150 g sugar</span></div>
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<span style="font-family: Verdana,sans-serif;">1/2 cup + 1 tablespoon (127 g) sour cream, at room temperature</span></div>
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<span style="font-family: Verdana,sans-serif;">6 tablespoons (84 g) vegetable oil (I used rice bran oil)</span></div>
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<span style="font-family: Verdana,sans-serif;">1 egg + 1 egg yolk at room temperature, beaten</span></div>
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<span style="font-family: Verdana,sans-serif;">1/2 cup (120ml) + 1 tablespoon warm water (about 35°C/just about body temperature when you put your wrist under the tap)</span></div>
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<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div class="p1" style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><b>CHOCOLATE MOUSSE<br />
</b>20 g unsweetened cocoa powder </span></div>
<div class="p1" style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">120ml warm water</span></div>
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<span style="font-family: Verdana,sans-serif;">285g dark chocolate, chopped</span></div>
<div class="p1" style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">56 g unsalted butter, chopped</span></div>
<div class="p1" style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">475ml thickened cream</span></div>
<div class="p1" style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">29 g icing sugar (pure, not icing sugar mixture)</span></div>
<div class="p2" style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div class="p1" style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">Directions</span></div>
<ul class="ul1"><span style="font-family: Verdana,sans-serif;">
</span>
<li class="li1"><span style="font-family: Verdana,sans-serif;">Preheat your oven to 180°C. Grease or butter an 20cm round (or springform) baking pan and set it aside. I use a springform pan for the entire process but you could use a round pan to bake the cake and then use the springform to attach the collar when you put the mousse on it (see below).</span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li class="li1"><span style="font-family: Verdana,sans-serif;"><b>Make the cake.</b> In a large bowl, place the flour, xanthan gum, cocoa powder, salt, baking soda and sugar, and whisk to combine well. Create a well in the center of the dry ingredients and add the sour cream, oil, eggs and water, mixing to combine after each addition. The batter should be very thickly pourable. Scrape the batter into the prepared pan, smooth into an even layer and place in the center of the preheated oven. Bake until a toothpick inserted in the center of the cake comes out mostly clean or with a few moist crumbs attached (about 30 minutes). Do not overbake. Remove from the oven and allow to cool for 10 minutes in the pan before inverting onto a wire rack (or open the springform pan) to cool completely.</span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li class="li1"><span style="font-family: Verdana,sans-serif;"><b>While the cake is cooling, make the chocolate mousse.</b> In a small bowl, whisk the cocoa powder into the warm water until it dissolves completely. Set it aside. In a small, heat-safe bowl, place the chopped chocolate and chopped butter, and place over a small saucepan of simmering water, making sure the bowl does not touch the water. Melt the chocolate and butter over the simmering water, stirring occasionally, until smooth. Remove the melted chocolate and butter, and whisk the cocoa powder dissolved in water into it until smooth. Set the bowl aside. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, whip the thickened cream on medium-high speed until soft peaks form. Add the icing sugar, and whip again until stiff, shiny peaks form. Pour the chocolate mixture into the bowl of whipped cream slowly, carefully folding the ingredients together and taking care not to deflate the whipped cream more than necessary. Fold until no white streaks remain.</span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li class="li1"><span style="font-family: Verdana,sans-serif;"><b>Assemble the cake.</b> To assemble the cake, you will need a springform pan and a 10cm tall acetate cake collar or one fashioned out of aluminum foil, with the inside sprayed with cooking oil to prevent the mousse from sticking to it. I make one out of foil by ripping off a piece long enough to go around the cake and then folding the foil in half longways. Fit your cake collar around the cake, then clip the sides of the springform pan to the base to enclose the cake and collar. Spoon the chocolate mousse onto the enclosed cake, and smooth the top. Refrigerate the cake until the chocolate mousse is set (about 2 hours). Slice and serve chilled. </span></li>
</ul>
</div>
Giulia Porro -www.loveateverybite.comhttp://www.blogger.com/profile/16343631341794480643noreply@blogger.com0tag:blogger.com,1999:blog-5304930680882262309.post-80860792619613408432014-06-05T18:23:00.001+10:002014-06-05T18:23:37.615+10:00June Cakeup : Gluten-free<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">When Chrissie, the lovely owner of <a href="http://www.vspotcafe.com.au/" target="_blank">V Spot Cafe</a> in Civic, contacted us with an offer to host a cakeup we were very excited as we saw this as the perfect venue to run an event catered towards those with special dietary needs. After going through many ideas for a theme from raw to vegan to paleo, we decided on gluten-free as our theme.</span></div>
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<span style="font-family: Verdana,sans-serif;"><br /></span></div>
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<span style="font-family: Verdana,sans-serif;">What we didn't anticipate was how popular this theme would be! All our event tickets got snapped up in under five minutes and our bakers really impressed us with the incredibly delicious creations that they came up with.</span></div>
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<span style="font-family: Verdana,sans-serif;">V Spot Cafe was the perfect venue for our event; cosy, intimate and centrally located. We are very grateful for Chrissie's hospitality and enthusiasm to host Canberra Cake club.</span></div>
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<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">Bec from <a href="http://sweetteaact.com/" target="_blank">Sweet Tea</a> once again provided us with beautiful cake stands, plates and cutlery as well as set up the cake buffet with fresh flowers. Thank you Bec for your time as well as your beautiful vintage items.</span></div>
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<span style="font-family: Verdana,sans-serif;">We were thrilled to have the talented couple behind <a href="https://www.facebook.com/Avonsimages" target="_blank">Avon Dissanayake Photography</a> at the event to take the beautiful photos that you are about to see. We are extremely grateful to Avon and Imalka for being such a pleasure to work with, being wonderfully professional and for their generosity with their time and skills.</span></div>
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<span style="font-family: Verdana,sans-serif;">And as always, a big thank you to all our bakers and guests! Let the photos do the talking...</span><br />
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<span style="font-family: Verdana,sans-serif;">Our fifth cakeup was a wonderful success and as always, a very big thank you goes to all our creative bakers and enthusiastic guests for making the event what it was.</span><br />
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<span style="font-family: Verdana,sans-serif;">Special thanks to</span></div>
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<span style="font-family: Verdana,sans-serif;"><a href="http://www.vspotcafe.com.au/" target="_blank">V Spot Cafe</a> for hosting us</span></div>
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<span style="font-family: Verdana,sans-serif;"><a href="http://sweetteaact.com/" target="_blank">Sweet Tea</a> for providing cake stands, plates and cutlery</span></div>
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<span style="font-family: Verdana,sans-serif;">Avon & Imalka of <a href="http://www.sparklingweddings.lk/" target="_blank">Sparkling Weddings</a> for event photography</span></div>
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Anonymoushttp://www.blogger.com/profile/07366012753469837952noreply@blogger.com0tag:blogger.com,1999:blog-5304930680882262309.post-2385783581362981372014-05-28T18:36:00.000+10:002014-05-29T13:33:19.016+10:00Guest Post: Belinda from The Forage<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>Our guest poster from this week is Belinda. Belinda joined us at the Boathouse for our <a href="http://canberracakeclub.blogspot.com.au/2014/05/may-cakeup-your-finest-baking.html">June cakeup</a> and without revealing too much - we might just be organising something a little different for July.....Stay tuned.. </i></div>
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<i>So, back to Belinda... She is the blonde babe behind the amazing cupcakery <a href="https://www.facebook.com/pages/Cherry-Seed/160643460654302?fref=ts">Cheery Seed</a> and most recently '<a href="http://theforage.com.au/">The Forage</a>', Canberra's newest foodie event - bringing together some of the best ACT's food and drinks! Today, she shares with us one of her favourite cupcake recipes and tells us a bit more about how The Forage came about and when the next event is. Thanks B!</i></div>
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<span style="font-family: Verdana,sans-serif;">I was born in Perth but my family moved east for my father’s work when I was only 3 and Canberra has been my home ever since. I consider myself as one of Canberra’s biggest fans! I just adore this city! A natural love of creating, baking and styling is a genetic trait and one that stems back to my Grandmother on my Mother’s side. Her name was Marjorie and I wish she was still here so she could teach me more.</span></div>
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<span style="font-family: Verdana,sans-serif;">My dreams were always clear as I was growing up - a cosy little shop full of fresh, baked goodness! I only ever thought it would be a dream. But I kept dreaming (and baking) and after finishing up work to be with my two young children at home, I embarked on a new career path of CUPCAKES!</span><br />
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<span style="font-family: Verdana,sans-serif;">I started this journey at the Capital Regional Farmer’s Market at Epic every Saturday for 18 months. The demand grew and so did my urge to have a space to call my own. In 2007, I thought if I don’t do this, I will regret it! So, I opened a little shop called <a href="https://www.facebook.com/pages/Cherry-Seed/160643460654302">Cherry Seed</a> in the beautiful historical Ginninderra Village and for the next 7 years I had a massive roller coaster ride! Good times, hard times and a huge lesson about the food industry, Canberra and small business.</span></div>
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<span style="font-family: Verdana,sans-serif;">Anyone that has been in the food industry will know the commitment level you need to sustain to ensure your business is a successful one. I stuck to my commitment and worked hard, but after 7 years, I became tired and so did my little family. There were so many sacrifices and the life/work/balance thing became a bit too hectic. I had ticked all the boxes of my business plan and felt that I had achieved all I wanted to achieve at <a href="https://www.facebook.com/pages/Cherry-Seed/160643460654302?fref=ts">Cherry Seed</a>. In some sense, I had outgrown my little shop. A big decision was made to shut up shop when our commercial lease came up for renewal at the end of 2013. It was time to move on, dream and achieve again.</span></div>
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<span style="font-family: Verdana,sans-serif;">At the back of my mind for quite some time sat an idea of a food event for Canberra and its food industry. It was an event that hadn’t been explored in Canberra yet and I was itching to get it started. With the commitment of a shop front, meant I just didn’t have the resources or the energy to get going.</span><br />
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<span style="font-family: Verdana,sans-serif;">With the shop closed, I had a little rest and BAM! <a href="http://theforage.com.au/">The Forage</a> was finally born with the support of some very special people and the Canberra community! The Forage is an event to showcase Canberra’s (and its surrounds) food scene. Bringing together our cafes, mobile food vendors, wineries, breweries, coffee roasters etc all in one location to offer street style food and drinks. Our first event was held on April 12 in the beautiful NewActon precinct and it was a huge success! We had live music, great quality vendors offering amazing street style food and an atmosphere that will make you want to hang around on a hay bale and fill your belly! Maybe even wash it all down with a mulled wine. It gets bumper to bumper and you may find your toes get trodden on, but it is well worth it!</span></div>
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<span style="font-family: Verdana,sans-serif;">You can get amongst it at our winter event on July 5 in NewActon from 3pm-7pm. There will be warmth in the Nishi Gallery, amongst the John Avery Gardens and down Kendall Lane. Live music, a brilliant line up of food vendors and the Hustle&Scout Fashion Market across the road in the Nishi Building. You won’t want to miss it! You can visit our <a href="http://www.theforage.com.au/">website</a> or join us on our <a href="https://www.facebook.com/theforageat?ref=hl" target="_blank">Facebook page</a> to stay up to date with what’s happening!</span></div>
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<span style="font-family: Verdana,sans-serif;">My heart will always naturally lean to baking, it makes me feel good. Time in the kitchen is therapeutic for me and I love the end result of baking! I often lean toward full bodied, fruit based cakes smothered in cream cheese icing! My favourites would have to be Carrot Cake, Lumberjack or the sweetness of a beautiful Hummingbird. </span><br />
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<span style="font-family: Verdana,sans-serif;">One of the top selling cupcakes at Cherry Seed was our Hummingbird cupcakes. The recipe is simple but the flavours are unforgettable. Have a go, you’ll want to put the kettle on and enjoy these with a hot cup of tea in your favourite tea cup!</span></div>
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<span style="font-family: Verdana,sans-serif;"><b>Hummingbird Cupcakes – makes 24</b></span></div>
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<span style="font-family: Verdana,sans-serif;">2 cups of plain flour</span></div>
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<span style="font-family: Verdana,sans-serif;">1 ¾ cup of brown sugar</span></div>
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<span style="font-family: Verdana,sans-serif;">1 cup of desiccated coconut</span></div>
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<span style="font-family: Verdana,sans-serif;">1 teaspoon of cinnamon</span></div>
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<span style="font-family: Verdana,sans-serif;">1 teaspoon of ginger </span></div>
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<span style="font-family: Verdana,sans-serif;">1 teaspoon of bi-carb soda</span></div>
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<span style="font-family: Verdana,sans-serif;">2 cans of crushed pineapple – 1 can drained of its juice</span></div>
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<span style="font-family: Verdana,sans-serif;">2 cups of very, very ripe mashed banana</span></div>
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<span style="font-family: Verdana,sans-serif;">4 eggs</span></div>
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<span style="font-family: Verdana,sans-serif;">1 ½ cups of light olive oil</span></div>
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<span style="font-family: Verdana,sans-serif;">Pre-heat the oven to 180. Combine all the dry ingredients in a large mixing bowl and mix well. Add all the wet ingredients and mix through, avoiding over mixing. Divide the mixture amongst 24 cupcake cases, filling to about ¾ full. Bake in the oven for 25 minutes or until firm and golden in colour. I always turn my cupcake trays halfway through baking to ensure the cupcakes bake evenly. Remove from the oven and take the cupcakes straight out of the pans and place on a cooling rack. If you don’t do this straight away moisture will build up and the cupcake cases will pull away from the cake. Cool and then ice with cream cheese icing and a sprinkle of toasted shredded coconut.</span></div>
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<span style="font-family: Verdana,sans-serif;"><b>Cream Cheese Icing</b></span></div>
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<span style="font-family: Verdana,sans-serif;">250g cream cheese icing</span></div>
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<span style="font-family: Verdana,sans-serif;">1 teaspoon good quality vanilla extract</span></div>
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<span style="font-family: Verdana,sans-serif;">125 grams softened unsalted butter</span></div>
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<span style="font-family: Verdana,sans-serif;">3 cups of icing mixture</span></div>
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<span style="font-family: Verdana,sans-serif;">Put all the ingredients in an electric mixer, beat until a smooth and creamy. Ice away and enjoy!</span></div>
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Giulia Porro -www.loveateverybite.comhttp://www.blogger.com/profile/16343631341794480643noreply@blogger.com0tag:blogger.com,1999:blog-5304930680882262309.post-34079963543753267052014-05-21T17:23:00.000+10:002014-05-21T17:23:20.649+10:00Guest Post : Chocolate Lace Technique by Ish<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><i>If you were at our May cakeup or saw the <a href="http://canberracakeclub.blogspot.com.au/2014/05/may-cakeup-your-finest-baking.html" target="_blank">photos from that event</a>, you would've also seen a particularly impressive looking cake with an intricate chocolate lace border around the length of the cake. At the event and after the event we had so many people wowed by this technique and wanting to know how it's done. So we thought we'd go straight to the source.</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Some of you may be already familiar with the lady who created this masterpiece. Ish, has already done a <a href="http://canberracakeclub.blogspot.com.au/2014/02/guest-post-art-of-creating-show.html" target="_blank">guest post</a> for us once where she shared with us her love for cake decorating and showed us some of her wonderful creations. So this time around Ish has been kind enough to share her chocolate lace technique with us via a video tutorial. She makes it look so easy but I think we can all agree that she is one talented cake decorater! </i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>On the topic of sharing her skills, Ish is considering running cake decorating workshops in the near future in collaboration with us. If that sounds like something you might be interested in taking part in either comment here or send us an email (canberracakeclub@gmail.com) letting us know that you are interested and also if there are any particular skills or techniques you would like to learn. We will be in touch with more details in the near future so watch this space...</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>But for now, over to Ish...</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Don’t you love it when you do something so simple yet it looks so complicated? Well, chocolate lace is one of those things.</span></div>
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<span style="font-family: Verdana, sans-serif;">I know it looks very intricate, but I promise, it isn’t as hard as it looks. If you’re not an expert at getting buttercream perfectly smooth, this is perfect. It can honestly transform the most average looking cake into a masterpiece. This is what you will need:</span></div>
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Anonymoushttp://www.blogger.com/profile/07366012753469837952noreply@blogger.com3tag:blogger.com,1999:blog-5304930680882262309.post-23085979025906087052014-05-15T20:14:00.000+10:002014-05-15T20:14:41.889+10:00Guest Post: Linda's Salted Caramel and Vanilla Cheesecake<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="font-family: Verdana, sans-serif;">Today's guest post features <a href="http://berrabelieveit.com/">Linda</a>, a lover of food but a hater of caterpillars (maybe you can tell us about that another time huh)? Recently welcomed to the blogging world, she is the mind behind <a href="http://berrabelieveit.com/">You Berra believe it</a>, a blog mainly focussed on reviewing good food in Canberra - of course you say, she is a lover of food! She is absolutely great at talking about the food she has eaten and is even better at getting people to talk about the food she has cooked! As you may have seen from our <a href="http://canberracakeclub.blogspot.com.au/2014/05/may-cakeup-your-finest-baking.html">May Cakeup roundup</a>, her decadent salted caramel cheesecake appeared on the buffet and was literally gone in minutes - it was just divine! Linda has decided to share the recipe with us today - lucky us!</span></i></div>
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<span style="font-family: Verdana, sans-serif;">I’m not sure where I got my love of baking from. It certainly wasn’t from my mum. Most of her creations (even sweet ones) originated from her wok. Our family oven lay dormant for many years until I started experimenting with baking myself.</span></div>
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<span style="font-family: Verdana, sans-serif;">I never had much of sweet tooth as a child (that developed a little later in life) but I became accustomed to baking for other people because the enjoyment of seeing the glee on people’s faces far outweighed the work that went into baking. In fact, to me baking doesn’t equate to any work. I find it rather therapeutic. Some of my old colleagues would always know when I was either stressed or upset. Perhaps the promise of a consistent (and delicious) result was cathartic.</span></div>
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<span style="font-family: Verdana, sans-serif;">Particularly new to my baking repertoire was cheesecake. I know this sometimes strikes fear into the most experienced bakers but cheesecake is quite simple and easy if not just slightly time consuming. There’s nothing like the sweet and savoury taste and smooth creamy texture of a baked cheesecake.</span></div>
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<span style="font-family: Verdana, sans-serif;">This recipe for a salted caramel and vanilla cheesecake is easier than it sounds. It was originally a Donna Hay recipe (that I’ve modified) and some of you may remember it from its appearance at the last Canberra cake up.</span></div>
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<span style="font-family: Verdana, sans-serif;">The important thing to remember about this recipe:</span></div>
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<li><span style="font-family: Verdana, sans-serif;">Do everything in the right order – for a smooth consistency follow the instructions for blending the ingredients into the cheese mixture to a T.</span></li>
<li><span style="font-family: Verdana, sans-serif;">There is plenty of waiting time between the steps. So while the work maybe only equate to about 20-30 mins worth all up, the waiting time easily extends the cake making process to about half the day.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Make sure the sea salt flakes are sprinkled on once the caramel has cooled as this ensures the salt crystals stay intact and you will get a nice burst of saltiness!</span></li>
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<b><span style="font-family: Verdana, sans-serif;"><u>Salted caramel and vanilla cheesecake</u></span></b></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients:</span></div>
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<span style="font-family: Verdana, sans-serif;"><span class="s2">·</span><span class="s1"> </span>400g plain sweet shortbread biscuits</span></div>
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<span style="font-family: Verdana, sans-serif;"><span class="s2">·</span><span class="s1"> </span>½ cup (60g) almond meal (ground almonds)</span></div>
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<span style="font-family: Verdana, sans-serif;"><span class="s2">·</span><span class="s1"> </span>110g butter, melted</span></div>
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<span style="font-family: Verdana, sans-serif;"><span class="s2">·</span><span class="s1"> </span>350g ricotta</span></div>
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<span style="font-family: Verdana, sans-serif;"><span class="s2">·</span><span class="s1"> </span>500g cream cheese</span></div>
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<span style="font-family: Verdana, sans-serif;"><span class="s2">·</span><span class="s1"> </span>1 cup (175g) brown sugar</span></div>
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<span style="font-family: Verdana, sans-serif;"><span class="s2">·</span> <span class="s3">4 eggs</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span class="s2">·</span><span class="s1"> </span>2 tablespoons golden syrup</span></div>
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<span style="font-family: Verdana, sans-serif;"><span class="s2">·</span><span class="s1"> </span>¼ teaspoon table salt</span></div>
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<span style="font-family: Verdana, sans-serif;"><span class="s2">·</span><span class="s1"> </span>1 teaspoon vanilla extract</span></div>
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<span style="font-family: Verdana, sans-serif;">Caramel sauce</span></div>
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<span style="font-family: Verdana, sans-serif;"><span class="s2">·</span><span class="s1"> </span>1 cup (250ml) single (pouring) cream</span></div>
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<span style="font-family: Verdana, sans-serif;"><span class="s2">·</span><span class="s1"> </span>35g butter, chopped</span></div>
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<span style="font-family: Verdana, sans-serif;"><span class="s2">·</span><span class="s1"> </span>1 cup (175g) brown sugar</span></div>
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<span style="font-family: Verdana, sans-serif;"><span class="s2">·</span><span class="s1"> </span>sea salt flakes, for sprinkling</span></div>
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<span style="font-family: Verdana, sans-serif;">To make the caramel sauce, place the cream, butter and sugar in a saucepan over low heat and stir until the sugar is dissolved. Increase heat to high, bring to the boil and cook for 5–7 minutes or until thickened. Set aside and allow to cool. Sprinkle in sea salt flakes and mix into the caramel.</span></div>
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<span style="font-family: Verdana, sans-serif;">Place the biscuits and almond meal in the bowl of a food processor and process until coarsely chopped. Add the butter and process to combine. Press the biscuit mixture into the base and sides of a lightly greased 22cm springform cake tin lined with non-stick baking paper. Ensure the crust isn’t too thick around the bottom edge. Refrigerate for 1 hour.</span></div>
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<span style="font-family: Verdana, sans-serif;">Preheat oven to 160°C (325°F). Place the ricotta and cream cheese in the bowl of an electric mixer and beat for 5–6 minutes or until smooth. Add the sugar and beat for 3–4 minutes or until combined. Add the eggs one at a time, beating well after each addition. Add the golden syrup, table salt and the teaspoon of vanilla and beat until well combined. Spoon the mixture into the biscuit shell. Bake for 1 hour 30 minutes or until firm to the touch.</span></div>
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<span style="font-family: Verdana, sans-serif;">Remove cheesecake from the oven and allow to cool in the tin. Refrigerate for 3 hours or until set. Drizzle with the caramel sauce to serve. Serves 8–10.</span></div>
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Giulia Porro -www.loveateverybite.comhttp://www.blogger.com/profile/16343631341794480643noreply@blogger.com0tag:blogger.com,1999:blog-5304930680882262309.post-25111440981122298632014-05-08T16:17:00.000+10:002014-05-14T17:05:27.032+10:00May Cakeup : Your Finest Baking<div style="text-align: justify;">
<span style="font-family: Verdana,sans-serif;">For our May cakeup we were simply thrilled to announce that Canberra's finest of fine dining venues, <a href="http://www.boathousebythelake.com.au/" target="_blank">The Boathouse by the Lake</a>, had offered to host us. To go with the fine dining theme of the venue we set the theme as "Your Finest Baking". That proved to be a great idea as our amazing bakers wowed us with fine looking and fine tasting cakes, cheesecakes, cupcakes and macarons.</span></div>
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<span style="font-family: Verdana,sans-serif;">The Boathouse by the Lake was a stunning venue for our Sunday afternoon </span><span style="font-family: Verdana,sans-serif;"><span class="st">soirée</span> with </span><span style="font-family: Verdana,sans-serif;">beautiful water views, </span><span style="font-family: Verdana,sans-serif;">sunlight streaming in through the floor to ceiling windows, a fire crackling in the back ground and plenty of room for our bakers and guests to mingle in. We are extremely grateful for The Boathouse management for not only hosting us but doing it in such exquisite style. </span></div>
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<span style="font-family: Verdana,sans-serif;">Bec from <a href="http://sweetteaact.com/" target="_blank">Sweet Tea</a> once again provided our bakers with a range of beautiful cake stands that suited the theme of the day.</span><br />
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<span style="font-family: Verdana, sans-serif;">Thank you to all our bakers for your hard work in showing us your finest creations and let the photos do the talking...</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">The scene was set for a beautiful afternoon at <a href="http://www.boathousebythelake.com.au/" target="_blank">The Boathouse by the Lake</a></span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">How lucky were we to have this beautiful set up?! </span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">Cake, wine, champagne.... Thank you to <a href="http://www.boathousebythelake.com.au/" target="_blank">The Boathouse</a> for your finest service and hospitality</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">Beautiful cake buffet set up with cake stands by <a href="http://sweetteaact.com/" target="_blank">Sweet Tea</a></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">Vanilla fondant cake</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">Chocolate and Nutella layer cake with that exquisite chocolate lace work that had everyone amazed (there will be a video tutorial coming up on this technique so watch this space)</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-1b2IPLWNA_M/U2mv3VVQFnI/AAAAAAAAJ4c/6DTYDFEz3FA/s1600/IMG_1464.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-1b2IPLWNA_M/U2mv3VVQFnI/AAAAAAAAJ4c/6DTYDFEz3FA/s1600/IMG_1464.jpg" height="640" width="494" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">Pecan, fig and maple marscaporne cake</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/--F9WeKaaxM4/U2mvOUjJPYI/AAAAAAAAJ4U/UMTVVkUUHzQ/s1600/IMG_1448.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/--F9WeKaaxM4/U2mvOUjJPYI/AAAAAAAAJ4U/UMTVVkUUHzQ/s1600/IMG_1448.jpg" height="640" width="517" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">Chocolate, caramel and bourban ombre cake</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">Lemon cake with lemon curd</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">Chocolate torte with strawberries and cream with redskin macarons</span></td></tr>
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Salted caramel macarons</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: small;"><span style="text-align: justify;">Persian Love Cake </span></span></div>
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<span style="font-family: Verdana, sans-serif;">And now time for lots of happy snaps of our wonderful bakers and guests. Judging by the smiles a good time was had by all!</span><br />
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<a href="http://1.bp.blogspot.com/-nuZqWCTUhQM/U2m51LtZprI/AAAAAAAAJ6o/RSCDHhpkWmY/s1600/IMG_1501.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-nuZqWCTUhQM/U2m51LtZprI/AAAAAAAAJ6o/RSCDHhpkWmY/s1600/IMG_1501.jpg" height="640" width="456" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Our fourth cakeup was a fine success and we couldn't have done it without our creative bakers and enthusiastic guests. A very special thank you must go to <a href="http://www.boathousebythelake.com.au/" target="_blank">The Boathouse by the Lake</a> for providing us with an incredibly special venue...</span></div>
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<span style="font-family: Verdana, sans-serif;">Special thanks to</span></div>
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<a href="http://2.bp.blogspot.com/-gowVGvRV3ZA/U2nGQegN4uI/AAAAAAAAJ8M/L1KBRO2eWDM/s1600/Screen+Shot+2014-05-07+at+3.29.42+pm.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-gowVGvRV3ZA/U2nGQegN4uI/AAAAAAAAJ8M/L1KBRO2eWDM/s1600/Screen+Shot+2014-05-07+at+3.29.42+pm.png" height="133" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><a href="http://www.boathousebythelake.com.au/" target="_blank">The Boathouse by the Lake </a>for hosting us</span></div>
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<a href="http://3.bp.blogspot.com/-58QoRM3f658/U2nGmRekDvI/AAAAAAAAJ8U/NoX7ZEkkcgM/s1600/cropped-cropped-sweet-tea-header4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-58QoRM3f658/U2nGmRekDvI/AAAAAAAAJ8U/NoX7ZEkkcgM/s1600/cropped-cropped-sweet-tea-header4.jpg" height="224" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><a href="http://sweetteaact.com/" target="_blank">Sweet Tea</a> for providing us with lovely cake stands</span></div>
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Anonymoushttp://www.blogger.com/profile/07366012753469837952noreply@blogger.com0tag:blogger.com,1999:blog-5304930680882262309.post-392905340264828772014-04-30T20:04:00.001+10:002014-05-01T10:02:47.757+10:00Guest Post: Bec from Sweet Tea<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana,sans-serif;"><i>If you have had the chance to meet Bec, you will know she is the sweetest person ever - and is the most suited person to start up a high tea hire business called <a href="http://sweetteaact.com/">Sweet Tea</a>. We were lucky enough to have her come along to our March Cake Up and offer our bakers the opportunity to display their tasty creations on some beautiful <a href="http://sweetteaact.com/">Sweet Tea</a> crockery. Bec did an amazing job of decorating our venue, with some gorgeous silky tablecloths, cake stands of all colours and sizes and some beautiful flowers. You would have already had a glimpse of how pretty our <a href="http://canberracakeclub.blogspot.com.au/2014/03/march-cakeup-cocktails.html">March Cakeup</a> looked, and today you'll have a chance to hear from Bec herself! Thanks again to Bec and <a href="http://sweetteaact.com/">Sweet Tea</a> for coming along, your props were certainly a much appreciated addition!</i></span></div>
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<span style="font-family: Verdana,sans-serif;">My first love is my family, closely followed by a deliciously cosy cup of tea and then scrumptious cakes of all sorts would be a very tight third. If I am able to sample each of these most days life is good!!!</span></div>
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<span style="font-family: Verdana,sans-serif;">In creating my perfect world family and tea are an easy daily interaction. Waking to the dogs scratching at the door to be let in and fed, a gurgling baby waiting, not very patiently, to be freed from his cot and a husband who is way too happy in the morning trying to cox me into an quick morning run. I’m ashamed to admit that the lovely pot of brewing tea often wins over the not always appealing early morning exercise ;)</span></div>
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<a href="http://2.bp.blogspot.com/-M3hI21fn4Mw/U2DG7U0NE7I/AAAAAAAACbU/ix237lDDyyE/s1600/2014-03-22+10.14.52+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-M3hI21fn4Mw/U2DG7U0NE7I/AAAAAAAACbU/ix237lDDyyE/s1600/2014-03-22+10.14.52+1.jpg" height="400" width="400" /></a></div>
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<span style="font-family: Verdana,sans-serif;">I have always been a tea person, though coffee has definitely creeped in since having a baby. Starting <a href="http://sweetteaact.com/" rel="nofollow">Sweet Tea</a>, a high tea hire business, has allowed me to share my love for tea by offering anyone and everyone the opportunity to host a high tea in the comfort of their home or chosen venue. From weddings to baby showers to corporate events or even Canberra Cake Ups, Sweet Tea will add a touch of timeless pleasure to any occasion<span class="s1">. </span>That’s my one and only shameless plug I promise. </span></div>
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<span style="font-family: Verdana,sans-serif;">Being a lover of tea it is only sensible that I also looove cake, which is not always accessible but constantly craved. I am a keen baker, bowl licker and taste tester, and am often inspired by the mouth-watering images posted on <a href="http://instagram.com/sweetteaact">Instagram</a> and Facebook. On one particular Instagram trawling session, I hit the jackpot when I came across the Canberra Cake Club. Having a reputation of all things delicious, I had heard of these increasingly popular Cake Ups and was intrigued. I also wondered what would happen if you added Sweet Tea to a Cake Up, something brilliant of course!</span></div>
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<a href="http://2.bp.blogspot.com/-VYCWUx5oryY/U2DHCnKxSlI/AAAAAAAACbo/_Fa_aNxB650/s1600/IMG_20140401_120255.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-VYCWUx5oryY/U2DHCnKxSlI/AAAAAAAACbo/_Fa_aNxB650/s1600/IMG_20140401_120255.jpg" height="400" width="400" /></a></div>
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<span style="font-family: Verdana,sans-serif;">When Rachi and Giulia, from the Canberra Cake Club invited me and my <a href="http://sweetteaact.com/catalogue/">Sweet Tea crockery</a> to their March Cake Up I was more than enthusiastic. Not only was the March Cake Up set in the charming Mint Garden Bar, the theme for the Month was cocktail inspired and the cakes were certain to be wonderfully creative and awesomely YUM. </span></div>
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<span style="font-family: Verdana,sans-serif;">After a morning of Cake Up prep, ensue empty stomach, I arrived early to set up my Sweet Tea settings. It was not long after that the Cake Up cooks started to stream in closely followed by the lucky Cake Up eaters and their prised cake forks. Within no time at all the once empty tiered and pedestal stands were brimming with delectable treats and following a lovely welcome by Rachi and Giulia, the cue to eat was given. </span></div>
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<span style="font-family: Verdana,sans-serif;">Being a Cake Up virgin I may have gone out to hard to fast, inhaling a luscious espresso martini, devouring a fruit tingle cup cake, then slowing down considerably for a slice of amaretto sour cake, on which having the final bite I needed a rest. However there were so many more cakes to try and the fact that my eyes are considerably larger than my stomach this short break did not last long.</span><br />
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<span style="font-family: Verdana,sans-serif;">My first Cake Up experience was one of complete bliss, all in all a great afternoon spent talking about cake, eating cake and finally dreaming about cake. I met some great fellow cake lovers, got some must try recipes and finished the day deliriously high on sugar.</span><br />
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<span style="font-family: Verdana,sans-serif;">Note to self for next time, bring Tupperware for a doggy bag. This way you don’t have to roll out of the venue, instead opting to continue your Cake Up experience at home with a lovely cup of tea.</span><br />
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<span style="font-family: Verdana,sans-serif;">My three loves in life are now covered, at least hopefully on a monthly basis, hint hint!!!</span></div>
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<span style="font-family: Verdana,sans-serif;">Thanks Rachi and Giulia for having me, I had a great time and I hope you enjoyed the addition of Sweet Tea. </span></div>
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Giulia Porro -www.loveateverybite.comhttp://www.blogger.com/profile/16343631341794480643noreply@blogger.com0