tag:blogger.com,1999:blog-32612904536380634962024-03-19T16:34:50.068+13:00Whangarei Cake Decorators GuildThe Whangarei Cake Decorators Guild welcomes new members. We have a wide variety of members from absolute beginner's through to advanced abilities. We meet once a month, to further the art of cake decorating and to explore & share ideas.Kiwicakeshttp://www.blogger.com/profile/18404571192784798039noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-3261290453638063496.post-85535860265052578932015-02-26T21:33:00.003+13:002015-02-26T21:33:41.657+13:00February Meeting 2015-Basic Tool Kit<div style="border-bottom: solid #4F81BD 1.0pt; border: none; mso-border-bottom-themecolor: accent1; mso-element: para-border-div; padding: 0cm 0cm 4.0pt 0cm;">
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BASIC TOOL KIT</div>
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<span style="font-size: 7pt; font-stretch: normal; text-indent: -18pt;"> </span><b style="text-indent: -18pt;"><u>Cake
Pans:</u></b><span style="text-indent: -18pt;"> Several different sizes, even helpful to have two of the same as
they cook more evenly.</span><span style="text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Most widely used
is the 8’’ or 20cm round pan.</span></div>
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<o:p> </o:p><b style="text-indent: -18pt;"><u>Cake
Boards:</u></b><span style="text-indent: -18pt;"> </span><span style="background: white; color: #454136; text-indent: -18pt;">come pre-cut, pre-wrapped, and ready to go! Available
in oodles of shapes,sizes and colors. Get one several inches larger than
your cake. An 8″ cake deserves a 10″ board.</span></div>
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<o:p> </o:p><b style="text-indent: -18pt;"><u>Rolling
pin</u></b><span style="text-indent: -18pt;">: Large French pin and smaller one for small items. Good if it has
the removable rubber rings which set the width of fondant you can roll out for
consistency.</span></div>
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<b style="text-indent: -18pt;"><u>Mat</u></b><span style="text-indent: -18pt;">:
Non stick/silicon, some have markings on them to help measure size of cake or
cutting out shapes</span></div>
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<b style="text-indent: -18pt;"><u>Smaller
mat or board: </u></b><span style="text-indent: -18pt;">Useful for working with small pieces of fondants. Can be
made from plastic or soft foam.</span></div>
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<b style="text-indent: -18pt;"><u>Powder
for dusting</u></b><span style="text-indent: -18pt;">: Either Cornstarch or Potato Starch. Icing sugar stains
darker fondants. Can also use Crisco or Kremalta to stop fondant sticking and
to also soften it up.</span></div>
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<b style="text-indent: -18pt;"><u>Spatulas</u></b><span style="text-indent: -18pt;">:
also known as a Palette Knife. Useful for spreading ganache or buttercream on
cakes and lifting fondant off the boards. Best to have different sizes and one
flat one and one offset one.</span></div>
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<b style="text-indent: -18pt;"><u>Fondant
smoother: </u></b><span style="text-indent: -18pt;">polish over the fondant to get smooth finish.</span></div>
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<b style="text-indent: -18pt;"><u>Piping
Bags: </u></b><span style="text-indent: -18pt;">Disposable or reusable. Available in different sizes. Can also
buy bags with two pouches for two-tone icing.</span></div>
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<b style="text-indent: -18pt;"><u>Couplers:
</u></b><span style="text-indent: -18pt;">Standard or large. Consists of a base and a ring. Worth having several
in the kit.</span></div>
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<b style="text-indent: -18pt;"><u>Basic
set of tips: </u></b><span style="text-indent: -18pt;">Depending on what brand you use to what numbers are used.
More in later workshop.</span></div>
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<b style="text-indent: -18pt;"><u><br /></u></b></div>
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<b style="text-indent: -18pt;"><u>Cake
Leveller or Serrated Knife: </u></b><span style="text-indent: -18pt;">Cake leveller is useful as you get smoother
cutting and can set the chosen height of each cake so that it is consistent.</span></div>
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<b style="text-indent: -18pt;"><u><br /></u></b></div>
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<b style="text-indent: -18pt;"><u>Turntable:
</u></b><span style="text-indent: -18pt;">Very useful from ganaching the cake to piping decorating evenly. Helps
get straight sides and smooth finish.</span></div>
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<b style="text-indent: -18pt;"><u><br /></u></b></div>
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<b style="text-indent: -18pt;"><u>Cutters:
</u></b><span style="text-indent: -18pt;">Basic must haves are 5 piece rose cutter set, 3 size daisy cutters, 3
size rose calyces, blossom cutters and rose leave cutters. </span><span class="apple-converted-space" style="text-indent: -18pt;"><span style="background: white; color: #191919; font-family: "Helvetica","sans-serif";"> </span></span><span style="background: white; color: #191919; text-indent: -18pt;">You will find that your collection of
cutters will grow as you purchase specific ones for new projects</span></div>
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<b style="text-indent: -18pt;"><u><br /></u></b></div>
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<b style="text-indent: -18pt;"><u>Tools:
</u></b><span style="background: white; color: #191919; text-indent: -18pt;">Gum paste tools are recommended for creating realistic flowers and you
should have at least have a ball tool, dog bone tool and veining tool. (good
starting place is the Wilton Flower Cutter set)</span></div>
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<b style="text-indent: -18pt;"><u>Small
scissors and Tweezers: </u></b><span style="text-indent: -18pt;"> useful
for snipping fondant to get feather texture. Tweezers useful for placing
cachous balls.</span></div>
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<b style="text-indent: -18pt;"><u><br /></u></b></div>
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<b style="text-indent: -18pt;"><u>Cutter:
</u></b><span style="text-indent: -18pt;">The wilton stitching fondant tool is helpful which has 3 different
wheels.</span></div>
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<b style="text-indent: -18pt;"><u>Brushes:
</u></b><span style="text-indent: -18pt;">Different sizes for brushing on glue, luster or glitter.</span></div>
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<b style="text-indent: -18pt;"><u>Gel
food colours: </u></b><span style="text-indent: -18pt;">(Americolor) Better than using the water based ones at
the grocery store, which affect the consistency of the fondant. Can use
toothpicks to add colour and mix either using hands (recommend using gloves) or
using standing mixer. Better yet buy the already coloured fondants like satin
ice or bakels. Having the primary colours is good starting place</span></div>
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<b style="text-indent: -18pt;"><u>Fondant:
</u></b><span style="text-indent: -18pt;">Satin Ice or Bakels. Can also make your own.</span></div>
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<b style="text-indent: -18pt;"><u>Lustre/Dusting
Powders:</u></b><span style="text-indent: -18pt;"> Useful for adding colour or sparkle to fondant or buttercream.
Useful lustre is Hologram white glitter as it reflects and enhances the
surrounding colours. Basic colours is having silver, gold, red, blue and green
and yellow for flowers.</span></div>
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<b style="text-indent: -18pt;"><u>Edible
writing pens: </u></b><span style="text-indent: -18pt;">Useful for small details on fondant such as eyes. Best not
to refrigerate as can cause them to dry out. Black is an essential.</span></div>
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<b style="text-indent: -18pt;"><u><br /></u></b></div>
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<b style="text-indent: -18pt;"><u>Gum
Tragacanth or CMC: </u></b><span style="text-indent: -18pt;">Useful for adding into fondant to harden quicker and
stronger. Can buy gum paste fondant but useful also to add to other colours.</span></div>
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<b style="text-indent: -18pt;"><u><br /></u></b></div>
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<b style="text-indent: -18pt;"><u>Edible
Glue: </u></b><span style="text-indent: -18pt;">Can buy already made or make using vodka and Gum Tragacanth.
Useful for sticking small bits of fondant together.</span></div>
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<b style="text-indent: -18pt;"><u><br /></u></b></div>
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<b style="text-indent: -18pt;"><u>Spirits
or vodka: </u></b><span style="text-indent: -18pt;">To make glue or use to stick bits of fondant together. Can
use to mix dusting powders in and make coloured paste.</span> </div>
Anonymoushttp://www.blogger.com/profile/05339865294125512702noreply@blogger.com0tag:blogger.com,1999:blog-3261290453638063496.post-64623037579990574422013-11-25T13:23:00.000+13:002013-11-25T13:23:07.735+13:00Michaels's silicone mould demo (useful links)Here are the links Michael gave us, during his silicone mould demonstration<br />
<b>Mould making tutorial</b> www.bodyscape.net.nz/mold-making-tutorial-kim.htm<br />
<b>Purchasing silicone products</b> www.fibreglassshop.co.nz<br />
and www.tasart.co.nz/shop/sculpture-modelling/latex/Kiwicakeshttp://www.blogger.com/profile/18404571192784798039noreply@blogger.com0tag:blogger.com,1999:blog-3261290453638063496.post-43428867807496096682013-06-05T11:30:00.002+12:002013-06-05T11:30:39.906+12:00Esme Dawson - recipes & visit<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg82NCSyqhcFUTD1gfO0QngEpcYlbVvB9PrEW5lSf6pynxDfloSnFNNehpVVCfR6zQEQR9E_l02yfMJUfjT-4HOb9v0UJJEQWSjG66j3L0hvUPPfou52Nn-vNHqv2kH8brFp47fUqlv2sE/s1600/IMG_0188.JPG" imageanchor="1" style="color: #5d0fee; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg82NCSyqhcFUTD1gfO0QngEpcYlbVvB9PrEW5lSf6pynxDfloSnFNNehpVVCfR6zQEQR9E_l02yfMJUfjT-4HOb9v0UJJEQWSjG66j3L0hvUPPfou52Nn-vNHqv2kH8brFp47fUqlv2sE/s320/IMG_0188.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; padding-bottom: 8px; padding-left: 8px; padding-right: 8px; padding-top: 8px; position: relative;" width="320" /></a></div>
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Last night Esme demonstrated for the Whangarei cake guild. Earlier in the day, she made 2 gorgeous chocolate cakes (see recipes below) She used gorgeous fairtrade sugar and cocoa, which I recently purchased from Tradeaid. The cane sugar, has a wonderful golden colour. Esme and I were discussing it and she and I agreed, it was very similar to the golden caster sugar often used in British recipes. Esme tells me, it gives a more caramel top note to your cake YUM!. The chocolate was Whittaker's fairtrade Dark Ghana.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgACaSSmq3Qq5svv72Wvdbr92568Zn8K55kUC-XQFfunIF40PAiRPKXoCxcQK9uq9_2u_S7G48cNgKtrDbCz1-4gQ33ghqFMD1BGY4QsrKOyvrKHuJuMkkPFdlQNIrLGCeskCgvx_k4k/s1600/IMG_0185.JPG" imageanchor="1" style="color: #5d0fee; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgACaSSmq3Qq5svv72Wvdbr92568Zn8K55kUC-XQFfunIF40PAiRPKXoCxcQK9uq9_2u_S7G48cNgKtrDbCz1-4gQ33ghqFMD1BGY4QsrKOyvrKHuJuMkkPFdlQNIrLGCeskCgvx_k4k/s320/IMG_0185.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; padding-bottom: 8px; padding-left: 8px; padding-right: 8px; padding-top: 8px; position: relative;" width="320" /></a></div>
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She wowed all of our guild ladies with her Swiss meringue buttercream (she used this recipe on the first challenge on Chelsea New Zealand's Hottest Home Baker" last year). Most of us admitted to never having made it before. We'd had a request from a guild member to pipe a cake using the <a href="http://kiwicakes.co.nz/kiwi/product_info.php?products_id=282" style="color: #5d0fee; text-decoration: none;">Wilton 2d tip</a> so Esme opted for an Ombre style cake. Everyone agreed it tasted delicious. A fun night was had by all</div>
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<b>Esme's Swiss Meringue Buttercream</b></div>
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Egg whites</div>
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Caster Sugar</div>
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Butter</div>
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Right. Now this is a bit of a different recipe, the above ingredients are weighed in ratios i.e. 1:2:2.5</div>
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Example, 150 grams of egg whites, 300 grams of sugar, 425 grams of butter. </div>
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Put your egg whites and sugar in a bowl of a pot of simmering water. Stir regularly until the sugar has dissolved and the mixture if quite hot to the touch. Rub some inbetween your finger and thumb and if you can't feel any grains of sugar its ready! </div>
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Pour the mixture into your stand mixer and whip with the whisk attachment until the mixture if thick and it is at room temperature (will still be a little warm, but you don't want it to be too hot that it will melt the butter). </div>
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Now change to the paddle attachment and add the butter 50g at a time. Do this on a low speed, otherwise you run the risk of whipping out all the air. Take your time with this part. I sometimes find I don't need all the butter, but keep adding it until your buttercream comes together. It may look soupy/curdled at one stage, but do not fear, continue with the butter and beating and it will come together to form a luscious mousse like buttercream that is not too sweet. </div>
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You can add any flavourings you like at this stage e.g. melted cooled chocolate, essences, fruit puree/powders. Refer to Note below regarding cream cheese. </div>
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The weights I gave above are enough to pipe generous swirls on 24 cupcakes or fill/ice/decorate a 23cm cake. </div>
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Whilst this is quite an expensive calorie rich buttercream, it is a real decadent treat and well worth the extra effort!</div>
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<u>Cream Cheese SMBC</u></div>
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You can turn this into a cream cheese frosting, but there are some rules you must follow to ensure success. </div>
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To this recipe you can add 250g cream cheese. </div>
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First, you want the cream cheese to be at room temperature. Then you need to beat it until light and fluffy. A stand mixer is good for this. Turn the mixer down to low. </div>
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IMPORTANT, you need to add the buttercream to the cream cheese (not the other way around or you will split the delicate buttercream). </div>
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Take a big dollop and with your mixer on low add it to the cream cheese, keep adding in 4-5 more parts and mix until smooth. Do not over beat. You want to mix it on low until it just comes together. </div>
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<b>Esme's Chocolate Mud Cake recipe</b></div>
<span class="Apple-style-span" style="color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 19px;"></span></span><span class="Apple-style-span" style="color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br /></span><div style="color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 19px;">1 cup milk</span></div>
<span class="Apple-style-span" style="color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 19px;"><div style="font-size: 13px; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 T vinegar</div>
<div style="font-size: 13px; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
250g dark chocolate</div>
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1 cup boiling water</div>
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1t coffee</div>
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2 cups flour</div>
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1/2 cup cocoa</div>
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2 t baking soda</div>
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1 t baking powder</div>
<div style="font-size: 13px; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1/2 t salt</div>
<div style="font-size: 13px; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 cup sugar</div>
<div style="font-size: 13px; line-height: 1.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
2/3 cup oil</div>
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2 eggs</div>
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1 t vanilla extract</div>
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Preheat oven to 170 degrees. </div>
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Pour hot water over chocolate, add coffee. Leave while you prepare the rest of the ingredients and tins (1 x 23cm or 2 x 20cm). </div>
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Mix vinegar and milk together. Sift dry ingredients. Stir in sugar. </div>
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Whisk the chocolate mixture until melted and smooth. Whisk in oil, mik, eggs & vanilla. Mix the wet and dry ingredients together, with a whisk until mixture is smooth. Pour into prepared tin(s) and bake for 40-45 minutes for the 2x 20cm tins or 50-55 minutes for the 1x 23cm tin. </div>
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This is a lovely moist chocolate cake, which you can ice/decorate as you wish. It is equally delicious served warmed with custard and fruit. This cake keeps for several tins in an air tight container - if you figure out how to make it last that long please let me know!</div>
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Happy Baking :)</div>
</span></span>Kiwicakeshttp://www.blogger.com/profile/18404571192784798039noreply@blogger.com0tag:blogger.com,1999:blog-3261290453638063496.post-17596310414744097842012-12-18T16:22:00.001+13:002012-12-18T16:24:00.828+13:00New 2013 programmeOur committee has been hard at work planning the 2013 year. We are in the process of organising fun workshops around the SPCA cupcake day and the first part of the 2013 programme has been set. Click on the 2013 tab above for details.Kiwicakeshttp://www.blogger.com/profile/18404571192784798039noreply@blogger.com0tag:blogger.com,1999:blog-3261290453638063496.post-75110676783381530012012-12-04T18:41:00.005+13:002012-12-04T18:41:55.568+13:00Chocolate Chip Biscuits<div class="MsoNormal" style="margin: 0mm 0mm 0pt; mso-layout-grid-align: none; mso-pagination: none; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: 'Arial Narrow'; font-size: 20pt; mso-ansi-language: EN;">Chocolate Chip Biscuits</span></b><span lang="EN" style="font-family: 'Arial Narrow'; font-size: 14pt; mso-ansi-language: EN;"> </span><span lang="EN" style="font-family: 'Arial Narrow'; mso-ansi-language: EN;">(Diana Johnson)<o:p></o:p></span></div>
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<span lang="EN" style="font-family: 'Arial Narrow'; font-size: 13pt; mso-ansi-language: EN;">250g butter, softened<o:p></o:p></span></div>
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<span lang="EN" style="font-family: 'Arial Narrow'; font-size: 13pt; mso-ansi-language: EN;">½ cup sugar<o:p></o:p></span></div>
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<span lang="EN" style="font-family: 'Arial Narrow'; font-size: 13pt; mso-ansi-language: EN;">3 Tblspn condensed milk<o:p></o:p></span></div>
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<span lang="EN" style="font-family: 'Arial Narrow'; font-size: 13pt; mso-ansi-language: EN;">½ tspn vanilla essence<o:p></o:p></span></div>
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<span lang="EN" style="font-family: 'Arial Narrow'; font-size: 13pt; mso-ansi-language: EN;">2 cups flour<o:p></o:p></span></div>
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<span lang="EN" style="font-family: 'Arial Narrow'; font-size: 13pt; mso-ansi-language: EN;">2 tspn baking powder<o:p></o:p></span></div>
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<span lang="EN" style="font-family: 'Arial Narrow'; font-size: 13pt; mso-ansi-language: EN;">1 ¼ cups chopped dark cooking chocolate<o:p></o:p></span></div>
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<span lang="EN" style="font-family: 'Arial Narrow'; font-size: 13pt; mso-ansi-language: EN;">Preheat oven to 170deg. Line 2 baking trays with baking paper. Beat the butter and sugar together until pale and fluffy.<span style="mso-spacerun: yes;"> </span>Beat in the condensed milk and vanilla essence. Sift the flour and baking powder together and stir into butter mixture alternately with chopped chocolate. <o:p></o:p></span></div>
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<span lang="EN" style="font-family: 'Arial Narrow'; font-size: 13pt; mso-ansi-language: EN;">Roll into golf ball size balls and place on prepared trays at least 8-10cms apart to allow for spreading. Flatten with a fork. Bake in preheated oven for 20 mins or until golden. Allow to cool completely. Store in an airtight container.</span><span style="font-family: 'Arial Narrow'; font-size: 13pt; mso-bidi-font-family: Tahoma;"><o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/03907502348999637982noreply@blogger.com0tag:blogger.com,1999:blog-3261290453638063496.post-66352322032279196532012-12-04T18:41:00.002+13:002012-12-04T18:41:09.200+13:00Feijoa Loaf<div style="mso-line-height-alt: 16.8pt; text-align: justify;">
<span><strong>Feijoa Loaf<span style="mso-tab-count: 3;"> </span></strong>(Laura Dalton)<o:p></o:p></span></div>
<div style="line-height: 16.8pt; text-align: justify;">
<span style="color: #202020; font-family: 'Arial Narrow'; font-size: 14pt; mso-bidi-font-family: Tahoma;">In a large pot boil for 5mins stirring regularly:<o:p></o:p></span></div>
<div class="BulletedList" style="margin: 0mm 0mm 0pt 36pt; text-align: justify;">
<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; font-size: 14pt;">1 generous cup of diced / mashed feijoas <o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; font-size: 14pt;">1 cup sugar<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; font-size: 14pt;">1 cup water<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; font-size: 14pt;">50 grams butter<o:p></o:p></span></div>
<div style="line-height: 16.8pt; text-align: justify;">
<span style="color: #202020; font-family: 'Arial Narrow'; font-size: 14pt; mso-bidi-font-family: Tahoma;">Let cool (1/2 hour or more) then stir in:<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; font-size: 14pt;">2 cups sifted flour with<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; font-size: 14pt;">1 teaspoon baking powder<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; font-size: 14pt;">1 teaspoon baking soda<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; font-size: 14pt;">1 beaten egg</span></div>
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<span style="color: #202020; font-family: 'Arial Narrow'; font-size: 14pt; mso-bidi-font-family: Tahoma;">Pour into greased and lined baking/loaf/muffin tins. <span style="mso-spacerun: yes;"> </span>Bake at 175` fanbake and start testing with a skewer after 15mins. Worth doubling when fruit is abundant in autumn – this loaf freezes well.<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/03907502348999637982noreply@blogger.com0tag:blogger.com,1999:blog-3261290453638063496.post-23256539351364492282012-12-04T18:40:00.001+13:002012-12-04T18:40:17.295+13:00Buttery Lemon Bars<div class="MsoNormal" style="margin: 0mm 0mm 0pt; mso-layout-grid-align: none; mso-pagination: none; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: 'Arial Narrow'; font-size: 22pt; mso-ansi-language: EN;">Buttery Lemon Bars</span></b><span lang="EN" style="font-family: 'Arial Narrow'; font-size: 14pt; mso-ansi-language: EN;"> (Ngaire Le Clerc)<o:p></o:p></span></div>
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<span lang="EN" style="font-family: 'Arial Narrow'; font-size: 13pt; mso-ansi-language: EN;">250g butter<o:p></o:p></span></div>
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<span lang="EN" style="font-family: 'Arial Narrow'; font-size: 13pt; mso-ansi-language: EN;">2 cups flour<o:p></o:p></span></div>
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<span lang="EN" style="font-family: 'Arial Narrow'; font-size: 13pt; mso-ansi-language: EN;">½ cup icing sugar<o:p></o:p></span></div>
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<span lang="EN" style="font-family: 'Arial Narrow'; font-size: 13pt; mso-ansi-language: EN;">Cream the above, press into a deep 19x30cm pan and bake 15 mins at 180deg C. Then beat together:<o:p></o:p></span></div>
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<span lang="EN" style="font-family: 'Arial Narrow'; font-size: 13pt; mso-ansi-language: EN;">4 eggs<o:p></o:p></span></div>
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<span lang="EN" style="font-family: 'Arial Narrow'; font-size: 13pt; mso-ansi-language: EN;">2 cups sugar<o:p></o:p></span></div>
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<span lang="EN" style="font-family: 'Arial Narrow'; font-size: 13pt; mso-ansi-language: EN;">½ tspn salt<o:p></o:p></span></div>
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<span lang="EN" style="font-family: 'Arial Narrow'; font-size: 13pt; mso-ansi-language: EN;">1 tspn lemon rind<o:p></o:p></span></div>
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<span lang="EN" style="font-family: 'Arial Narrow'; font-size: 13pt; mso-ansi-language: EN;">5 Tblspn lemon juice<o:p></o:p></span></div>
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<span lang="EN" style="font-family: 'Arial Narrow'; font-size: 13pt; mso-ansi-language: EN;">Combine with:<o:p></o:p></span></div>
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<span lang="EN" style="font-family: 'Arial Narrow'; font-size: 13pt; mso-ansi-language: EN;">5 Tblspn flour<o:p></o:p></span></div>
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<span lang="EN" style="font-family: 'Arial Narrow'; font-size: 13pt; mso-ansi-language: EN;">1 tspn baking powder<o:p></o:p></span></div>
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<span lang="EN" style="font-family: 'Arial Narrow'; font-size: 13pt; mso-ansi-language: EN;">Mix well. Pour on hot crust and bake at 180deg C for 15 mins until golden. Dust with icing sugar.<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/03907502348999637982noreply@blogger.com0tag:blogger.com,1999:blog-3261290453638063496.post-4790121041726458062012-12-04T18:38:00.001+13:002012-12-04T18:38:51.365+13:00Cognac Triple Choc Brownie<div style="line-height: 16.8pt; text-align: justify;">
<st1:city w:st="on"><b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Arial Narrow'; font-size: 16pt; mso-bidi-font-family: Tahoma;">Cognac</span></b></st1:city><b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Arial Narrow'; font-size: 16pt; mso-bidi-font-family: Tahoma;"> Triple Choc Brownie</span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Arial Narrow'; font-size: 14pt; mso-bidi-font-family: Tahoma;"> </span></b><span style="font-family: 'Arial Narrow'; font-size: 11pt; mso-bidi-font-family: Tahoma;">(<st1:place w:st="on"><st1:city w:st="on">Kimberley</st1:city></st1:place> Costello)</span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; font-size: 11pt;">300 g really soft butter (but not melted)<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; font-size: 11pt;">3/4 cup caster sugar<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; font-size: 11pt;">1.5 tsp vanilla<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; font-size: 11pt;">4 eggs at room temp, beaten<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; font-size: 11pt;">40 mls <st1:city w:st="on"><st1:place w:st="on">Cognac</st1:place></st1:city> (Hennessy is good)<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; font-size: 11pt;">1.5 cups plain flour<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; font-size: 11pt;">1 cup good quality cocoa <o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; font-size: 11pt;">Half cup White choc<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; font-size: 11pt;">Half cup Milk choc<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; font-size: 11pt;">Half cup Dark choc (70% cocoa solids) </span></div>
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<span style="font-family: 'Arial Narrow'; font-size: 11pt; mso-bidi-font-family: Tahoma;">In a mixer, cream butter and sugar until very pale. Add vanilla. Turn mixer on to low and add egg a little at a time and mix well after each addition. Add <st1:city w:st="on"><st1:place w:st="on">Cognac</st1:place></st1:city>, and mix. In a large bowl, sift dry ingredients together. Take half of each chocolate and chop. Leave some chunky and chop the rest until quite fine. Add all choc and dry ingredients to the butter/sugar/egg mix and very gently fold together BY HAND until JUST MIXED. Turn mix out into a lined baking tray (roughly 20x30cm) and spread evenly into tin. Bake at 175 degrees celcius for 20-25 mins. A skewer should come out clean but not too clean. (nice and gooey in the middle best!) <o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/03907502348999637982noreply@blogger.com0tag:blogger.com,1999:blog-3261290453638063496.post-48360785671523388022012-12-04T18:38:00.000+13:002012-12-04T18:38:17.121+13:00Anzac Slice with Golden Syrup<div style="line-height: 16.8pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Arial Narrow'; font-size: 16pt; mso-bidi-font-family: Tahoma;">Anzac Slice with Golden Syrup</span></b><span style="font-family: 'Arial Narrow'; font-size: 11pt; mso-bidi-font-family: Tahoma;"> </span><span style="font-family: 'Arial Narrow'; font-size: 10pt; mso-bidi-font-family: Tahoma;">(Jeanine Rossouw)</span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; font-size: 10pt;">125g butter, chopped coarsely<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; font-size: 10pt;">1 cup (220g) light brown sugar<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; font-size: 10pt;">2 Tbsp golden syrup<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; font-size: 10pt;">1/4 cup (60ml) water<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; font-size: 10pt;">1/2 tsp baking soda<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; font-size: 10pt;">1/2 cup desiccated coconut<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; font-size: 10pt;">1 cup rolled oats<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; font-size: 10pt;">1 cup plain flour, sifted<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; font-size: 10pt;">2 cups icing sugar<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; font-size: 10pt;">1 Tbsp golden syrup<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; font-size: 10pt;">20g butter<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; font-size: 10pt;">2 Tbsp hot water</span></div>
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<span style="font-family: 'Arial Narrow'; font-size: 10pt; mso-bidi-font-family: Tahoma;">Preheat oven to 120 C. Grease 24x32cm swiss roll pan, line base and long sides with baking paper, extending it 5cm over sides. Stir butter, sugar and syrup in medium saucepan over low heat until sugar dissolves. Remove from heat. Stir in the combined water and soda then coconut, oats and flour. Spread mixture into the pan, bake ~45 min. <span style="mso-spacerun: yes;"> </span>Meanwhile make golden icing. Sift icing sugar into medium heatproof bowl, stir in syrup, butter and enough water to make a thick paste. Set bowl over medium saucepan of simmering water, stir until icing is spreadable. Spread slice with icing. After 15 min transfer to a wire rack to cool and set at room temperature. Cut into 40 fingers. Store in an airtight container for up to 1 week.<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/03907502348999637982noreply@blogger.com0tag:blogger.com,1999:blog-3261290453638063496.post-71114666921884065582012-12-04T18:37:00.001+13:002012-12-04T18:37:50.198+13:00Tasti Fruit Slice<div style="margin: 12pt 0mm; mso-line-height-alt: 13.0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Arial Narrow'; font-size: 22pt; mso-bidi-font-family: Tahoma;">Tasti Fruit Slice <span style="mso-spacerun: yes;"> </span></span></b><span style="font-family: 'Arial Narrow'; font-size: 14pt; mso-bidi-font-family: Tahoma;">(Lynne Butcher)</span><span style="font-family: 'Arial Narrow'; mso-bidi-font-family: Tahoma;"><o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow';">1 1/2 Cups Flour<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow'; mso-bidi-font-family: Tahoma;">1 1/2 Tsp Baking Powder</span><span style="font-family: 'Arial Narrow';"><o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow';">1 Cup Coconut<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow';">2 Cups Mixed Fruit<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow';">1 Cup Sugar<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow';">1 Tbl Golden Syrup<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow';">150 gm Butter<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span><span style="font-family: 'Arial Narrow'; mso-bidi-font-family: Tahoma;"><span style="mso-spacerun: yes;"> </span></span><span style="font-family: 'Arial Narrow';"><o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow';">1 Egg<o:p></o:p></span></div>
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<span style="color: #666699; font-family: Symbol; font-size: 11pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span style="font-family: 'Arial Narrow';">1 – 2 Tsp Icing Sugar<o:p></o:p></span></div>
<div style="line-height: 13pt; margin: 12pt 0mm; text-align: justify;">
<span style="font-family: 'Arial Narrow'; mso-bidi-font-family: Tahoma;">Sift flour and baking powder, add coconut and mixed fruit.<o:p></o:p></span></div>
<div style="line-height: 13pt; margin: 12pt 0mm; text-align: justify;">
<span style="font-family: 'Arial Narrow'; mso-bidi-font-family: Tahoma;">Put sugar, golden syrup and butter in saucepan, heat gently until butter has melted.<o:p></o:p></span></div>
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<span style="font-family: 'Arial Narrow'; mso-bidi-font-family: Tahoma;">Cool slightly. Add egg to saucepan then pour over dry ingredients. Stir to combine.<o:p></o:p></span></div>
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<span style="font-family: 'Arial Narrow'; mso-bidi-font-family: Tahoma;">Press into sponge roll tin and bake 20 mins at 180c. When cool dust with icing sugar and cut into squares.<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/03907502348999637982noreply@blogger.com0tag:blogger.com,1999:blog-3261290453638063496.post-27440606386852915512012-12-04T18:37:00.000+13:002012-12-04T18:37:05.035+13:00Chocolate Fudge Cake<div class="MsoNormal" style="line-height: 115%; margin: 0mm 0mm 10pt; mso-layout-grid-align: none; mso-pagination: none;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: 'Arial Narrow'; font-size: 20pt; line-height: 115%; mso-ansi-language: EN; mso-bidi-font-family: Calibri;">Chocolate Fudge Cake </span></b><span lang="EN" style="font-family: 'Arial Narrow'; font-size: 14pt; line-height: 115%; mso-ansi-language: EN; mso-bidi-font-family: Calibri;">(Heather Clarke)<o:p></o:p></span></div>
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<span lang="EN" style="font-family: 'Arial Narrow'; font-size: 14pt; line-height: 115%; mso-ansi-language: EN; mso-bidi-font-family: Calibri;">Place in saucepan and melt:<o:p></o:p></span></div>
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<span lang="EN" style="color: #666699; font-family: Symbol; font-size: 11pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span lang="EN" style="font-family: 'Arial Narrow'; font-size: 14pt; mso-ansi-language: EN;">225 grams Butter<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span lang="EN" style="color: #666699; font-family: Symbol; font-size: 11pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span lang="EN" style="font-family: 'Arial Narrow'; font-size: 14pt; mso-ansi-language: EN;">1 cup Sugar<o:p></o:p></span></div>
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<span lang="EN" style="color: #666699; font-family: Symbol; font-size: 11pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span lang="EN" style="font-family: 'Arial Narrow'; font-size: 14pt; mso-ansi-language: EN;">2 Tablespoons <st1:city w:st="on"><st1:place w:st="on">Cocoa</st1:place></st1:city><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span lang="EN" style="color: #666699; font-family: Symbol; font-size: 11pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span lang="EN" style="font-family: 'Arial Narrow'; font-size: 14pt; mso-ansi-language: EN;">1 large Tablespoon Golden Syrup<o:p></o:p></span></div>
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<span lang="EN" style="font-family: 'Arial Narrow'; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: Calibri;">Allow to cool then add:<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN" style="color: #666699; font-family: Symbol; font-size: 11pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span lang="EN" style="font-family: 'Arial Narrow'; font-size: 14pt; mso-ansi-language: EN;">2 cups Flour<o:p></o:p></span></div>
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<span lang="EN" style="color: #666699; font-family: Symbol; font-size: 11pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span lang="EN" style="font-family: 'Arial Narrow'; font-size: 14pt; mso-ansi-language: EN;">2 teaspoons Baking Powder (sifted together) <o:p></o:p></span></div>
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<span lang="EN" style="color: #666699; font-family: Symbol; font-size: 11pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7pt 'Times New Roman';"> </span></span></span><span lang="EN" style="font-family: 'Arial Narrow'; font-size: 14pt; mso-ansi-language: EN;">1 cup Coconut</span><span lang="EN" style="font-size: 14pt; mso-ansi-language: EN;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span lang="EN" style="font-family: 'Arial Narrow'; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: Calibri;">Mix well and place in sponge roll tin. Bake at 180 degrees C for approx 20 mins.<o:p></o:p></span></div>
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<span lang="EN" style="font-family: 'Arial Narrow'; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: Calibri;">Ice with chocolate icing while still warm. <o:p></o:p></span></div>
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<span lang="EN" style="font-family: 'Arial Narrow'; font-size: 14pt; mso-ansi-language: EN; mso-bidi-font-family: Calibri;">Cut into pieces when cold.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/03907502348999637982noreply@blogger.com0tag:blogger.com,1999:blog-3261290453638063496.post-54604440119587411382012-06-08T15:04:00.001+12:002012-06-08T15:04:51.589+12:00Stencilling with thanks to Heather<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8xt1nBIr4tVHYcVur5ATDLLA06No_lFSiRs8ajQEhocohh_8ReIajG0iOcX-CPTYAzBvFpO1_8fuJV2mCARDrSj4cw5K_dBACKyJBjFS1lpQnI6NPTx6pf15FIyVXekLkD8g_xOG3d14A/s1600/heather1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8xt1nBIr4tVHYcVur5ATDLLA06No_lFSiRs8ajQEhocohh_8ReIajG0iOcX-CPTYAzBvFpO1_8fuJV2mCARDrSj4cw5K_dBACKyJBjFS1lpQnI6NPTx6pf15FIyVXekLkD8g_xOG3d14A/s320/heather1.JPG" width="320" /></a></div>
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During one of our recent Cake club meetings, Heather kindly deomstrated stencilling She was kind enough to give me the examples, so I could share them with you all. Our members were thrilled to see how easy it is to stencil on to cakes & cookies. Simply by changing the colours, it was amazing the effects Heather achieved. The examples do have some glad wrap over the top in photos, so not 100% clear.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5ffNflVmP_9gCWgY7tnIDT3F0vNNx998xpwAWA2S2C_PhDNqSTqQMo33vayKEp_rMEDzWm2Ec5UaMfEJU894206VKA6t-CPUfvjQvtvKEtUTZcauLp8h3rrp_3owzIEZfmajv45Xt4V3/s1600/heather2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5ffNflVmP_9gCWgY7tnIDT3F0vNNx998xpwAWA2S2C_PhDNqSTqQMo33vayKEp_rMEDzWm2Ec5UaMfEJU894206VKA6t-CPUfvjQvtvKEtUTZcauLp8h3rrp_3owzIEZfmajv45Xt4V3/s320/heather2.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-bPZkxDIW9WtCxYvIZu7d5sgnOeWUBTzTMXfQOFoZeAwtlMYraxaLqk-B_cxslstBvjTL8EWIZebXrY4bA7gRROjm5MUaY2aaxrzjWalqBpLpAbwlk8aHi4vXAiqAS4doAEwTIUtzZqR/s1600/heather3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-bPZkxDIW9WtCxYvIZu7d5sgnOeWUBTzTMXfQOFoZeAwtlMYraxaLqk-B_cxslstBvjTL8EWIZebXrY4bA7gRROjm5MUaY2aaxrzjWalqBpLpAbwlk8aHi4vXAiqAS4doAEwTIUtzZqR/s320/heather3.JPG" width="259" /></a></div>Kiwicakeshttp://www.blogger.com/profile/18404571192784798039noreply@blogger.com0tag:blogger.com,1999:blog-3261290453638063496.post-19613706767147592512012-05-28T13:03:00.001+12:002012-05-28T13:03:27.742+12:00National executive comittee meeting June 23rd<span style="font-family: Helvetica; font-size: small;"><span style="font-family: Helvetica; font-size: small;"></span></span><br />
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<span style="font-family: Helvetica-Bold; font-size: small;"><span style="font-family: Helvetica-Bold; font-size: small;"><strong>On the 22nd & 23rd June we are hosting the National Guild Committee</strong></span></span><span style="font-family: Helvetica-Bold; font-size: small;"><span style="font-family: Helvetica-Bold; font-size: small;"></span></span><span style="font-family: Helvetica; font-size: small;"><span style="font-family: Helvetica; font-size: small;">.</span></span></div>
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<span style="font-family: Helvetica;">They will be holding their meeting at Sierra Motel on Saturday 23rd from 8.30am until 5/6pm. We have</span></div>
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<span style="font-family: Helvetica;">7 people to billet so if any of you are able to have someone stay, please let me know. They arrive on Friday afternoon and leave on Sunday morning. You are very welcome to sit in on their meeting.</span></div>
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<strong>We will be having a pot luck dinner together on Saturday night at 6.30pm at the same venue</strong></div>
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Please come and join us and help make them feel welcome. They like to meet as many members as possible</div>
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Please bring sweet or savoury food to share.</div>
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(We will have plates, so does not necessarily need to be finger food i.e. can be salads, casseroles, desserts etc.</div>
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</span></span>Kiwicakeshttp://www.blogger.com/profile/18404571192784798039noreply@blogger.com0tag:blogger.com,1999:blog-3261290453638063496.post-76217274605745600042012-04-04T11:03:00.000+12:002012-04-04T11:03:30.563+12:00Baking sharing & recipes<div style="text-align: justify;">At our committee meeting last night it was decided at our cup of tea time we'd have baking brought by a volunteer member each club night. Laura started us off with her wonder Feijoa loaf. Each month from now on we'll have 2 lots of baking from 2 different volunteers.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Laura's recipe is below</div><div style="text-align: justify;"><br />
</div><div><strong>Feijoa Loaf</strong> (I normally double this to give some to the kind owner of the feijoa tree)</div><div></div><div>Boil together for 5 minutes in a large pot, stirring regularly:</div><div></div><div>1 generous cup of feijoas - diced or smushed up</div><div>1 cup sugar</div><div>1 cup water</div><div>50 grams butter</div><div></div><div>Let cool (1/2 hour or more) then stir in:</div><div></div><div>2 cups flour</div><div>1 teaspoon baking powder</div><div>1 teaspoon baking soda</div><div>1 beaten egg</div><div></div><div style="text-align: justify;">Pour into greased and lined baking/loaf/muffin tins. Bake at 175 deg fanbake and start testing with a skewer after 15 minutes. Takes 20 mins in my oven. </div>Kiwicakeshttp://www.blogger.com/profile/18404571192784798039noreply@blogger.com0tag:blogger.com,1999:blog-3261290453638063496.post-51291864458098114212012-01-27T20:11:00.000+13:002012-01-27T20:11:21.317+13:00New 2012 programmeI hope to see you all at our first meeting for 2012. Tuesday 7th feb at 7pm. Don't forget fees are due at this meeting. $45 for the year. Our new programme for the first part of 2012 can be found under the Programme tab at the top of the page.Kiwicakeshttp://www.blogger.com/profile/18404571192784798039noreply@blogger.com0tag:blogger.com,1999:blog-3261290453638063496.post-19997923893183245452011-12-14T16:29:00.000+13:002011-12-14T16:29:17.391+13:00Photos from our December meetingOur final meeting for the year was so much fun. We had surprise boxes, that included a 7'' square fruit cake, a tub of Satin Ice (each team had a different colour) and a variety of tools to make a finished cake.he challenge was not having all the creature comforts of your tool box at home. Our members were split in to teams of 5. The cakes were created in 1 hour and voted on by the members (they could not vote for their own cake). The winning team was team BLACK.<div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuCieVyIthK1w5XEhxX7WKvnnpGgxaqMbQ9a22-2TjPslziwDr0uEQ1KK2k7vakhJtgvw2vPW3fL0BQw1tcJG-VSlHB9hK9xzt13KD5kC2na2qH8jD2ggupM46-zxZr178Yc-isA4m1fad/s1600/IMG_0367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuCieVyIthK1w5XEhxX7WKvnnpGgxaqMbQ9a22-2TjPslziwDr0uEQ1KK2k7vakhJtgvw2vPW3fL0BQw1tcJG-VSlHB9hK9xzt13KD5kC2na2qH8jD2ggupM46-zxZr178Yc-isA4m1fad/s320/IMG_0367.JPG" width="320" /></a></div><br />
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</div>Kiwicakeshttp://www.blogger.com/profile/18404571192784798039noreply@blogger.com0tag:blogger.com,1999:blog-3261290453638063496.post-84713798473686875422011-10-21T13:07:00.002+13:002011-10-21T13:07:47.364+13:00Kids fun decorating class in Whangarei<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwoWvPOSjWLaLNXkmRTBrMEgcxXB5Yyp9BN7TvdTGh2_9n3HhcCwu4DGVV8t5nqzwPLg-vTUWVv1kc3ZKkDF93xEJA1xkmvELfIffo2x78YRV2FNowo9c1QgWlmR_HHXZdtPpYq4k8Qs4S/s1600/kids+class.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwoWvPOSjWLaLNXkmRTBrMEgcxXB5Yyp9BN7TvdTGh2_9n3HhcCwu4DGVV8t5nqzwPLg-vTUWVv1kc3ZKkDF93xEJA1xkmvELfIffo2x78YRV2FNowo9c1QgWlmR_HHXZdtPpYq4k8Qs4S/s320/kids+class.jpg" width="232" /></a></div>Kiwicakeshttp://www.blogger.com/profile/18404571192784798039noreply@blogger.com0tag:blogger.com,1999:blog-3261290453638063496.post-1938209724941313862011-08-30T16:44:00.000+12:002011-08-30T16:44:27.080+12:00Recipe from Frances' visit & demo - Lemon Coconut Cake<div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-NZ" style="font-size: 16pt; mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">Lemon Coconut Cake</span></span></div><div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><br />
</div><div align="right" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: right;"><span lang="EN-NZ" style="font-size: 9pt; mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">Recipe from Toba Garrett’s book “The Well Decorated Cake” (Toba iss demonstrating at conference 2011)</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span lang="EN-NZ" style="font-size: 10pt; mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">This is a delicious cake which I use a lot (with <b style="mso-bidi-font-weight: normal;">but often</b> without the coconut!) and keeps for three weeks wrapped in the fridge uniced, I’ve kept it in the fridge for a few days but it’s so easy to eat I don’t know how long it keeps.<span style="mso-spacerun: yes;"> </span>Keep for two months in freezer.<span style="mso-spacerun: yes;"> </span>Best with a butter cream icing rather than fresh cream. Try the Italian Meringue for a lemon meringue cake! Frances Dalton-Hayward</span></span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">1 cup (250g) butter</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">2 cups white sugar</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">1/3 cup lemon curd (or lemon flavoured yoghurt)</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">2 tablespoon lemon juice</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">zest of 3 lemons</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">3 cups flour</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">3 tsp baking powder</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">½ tsp salt</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial;"><i style="mso-bidi-font-style: normal;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">1 cup coconut, </span></i><i style="mso-bidi-font-style: normal;"><span lang="EN-NZ" style="font-size: 10pt; mso-ansi-language: EN-NZ;">optional, if not using no need to substitute with any dry ingredients </span></i><i style="mso-bidi-font-style: normal;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"></span></i></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">5 large eggs</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">2 tsp vanilla extract</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">1 cup milk</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">Preheat oven to 180ºC (350ºF). Grease and line pans, these can be 2 x 20cm (8 inch) or 1 x 25cm (10inch) or 1 x deep sponge roll tin.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">Cream together butter, sugar, zest, lemon juice, and lemon curd for 5 minutes.<span style="mso-spacerun: yes;"> </span>Stop and scrape bowl and cream for another minute.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">Sift together the flour, baking powder and salt.<span style="mso-spacerun: yes;"> </span>Mix in the coconut if using.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">Whisk together the eggs, milk and vanilla.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">Alternately add the dry and liquid<span style="mso-spacerun: yes;"> </span>ingredients to the batter in three turns.<span style="mso-spacerun: yes;"> </span>Mix batter until smooth.<span style="mso-spacerun: yes;"> </span>Spoon batter in to prepared pans.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">Bake 45 to 50 minutes for 20 cm pans and the same for the sponge roll pan but 60 – 70 minutes for the large 25 cm pan <b style="mso-bidi-font-weight: normal;">or until</b> a tooth pick inserted into the centre comes out clean.</span></span></div>Kiwicakeshttp://www.blogger.com/profile/18404571192784798039noreply@blogger.com0tag:blogger.com,1999:blog-3261290453638063496.post-82690171534965021352011-08-30T16:43:00.000+12:002011-08-30T16:43:26.430+12:00Recipe from Frances' visit & demo - Italian Meringue icing<div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-NZ" style="font-size: 16pt; mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">Italian Meringue (Magnificent Pie Meringue)</span></span></div><div align="right" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: right;"><br />
</div><div align="right" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: right;"><span lang="EN-NZ" style="font-size: 10pt; mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">recipe from Shirley Corriher’s book ‘Bakewise’</span></span></div><div align="right" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: right;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span lang="EN-NZ" style="font-size: 10pt; mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">This very stable meringue is incredibly versatile – it makes magnificent billowy white peaks to brown if you wish.<span style="mso-spacerun: yes;"> </span>It is a large recipe so <b style="mso-bidi-font-weight: normal;">halve</b> it if you do not need a cake iced and a pie covered too!<span style="mso-spacerun: yes;"> </span>This recipe shows: adding the sugar as a hot syrup cooks and swells the meringue immediately- no problems with weeping. Tested often by Frances Dalton-Hayward</span></span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">1 tablespoon cornflour<span style="mso-tab-count: 1;"> </span>1/3 cup cool water</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">Mix together in a small saucepan and whisk over a medium heat until thick and cloudy.<span style="mso-spacerun: yes;"> </span>Set aside until needed later.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><br />
<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-bottom: medium none; border-collapse: collapse; border-left: medium none; border-right: medium none; border-top: medium none; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-yfti-tbllook: 480;"><tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0;"><td style="background-color: transparent; border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; border-right: windowtext 1pt solid; border-top: windowtext 1pt solid; mso-border-alt: solid windowtext .5pt; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0cm; width: 95.4pt;" valign="top" width="127"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="font-size: 10pt; mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">To cover one cake</span></span></div></td><td style="background-color: transparent; border-bottom: windowtext 1pt solid; border-left: #d4d0c8; border-right: windowtext 1pt solid; border-top: windowtext 1pt solid; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0cm; width: 108pt;" valign="top" width="144"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="font-size: 10pt; mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">To cover a pie & cake</span></span></div></td><td style="background-color: transparent; border-bottom: windowtext 1pt solid; border-left: #d4d0c8; border-right: windowtext 1pt solid; border-top: windowtext 1pt solid; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0cm; width: 153pt;" valign="top" width="204"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div></td></tr>
<tr style="mso-yfti-irow: 1;"><td style="background-color: transparent; border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; border-right: windowtext 1pt solid; border-top: #d4d0c8; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0cm; width: 95.4pt;" valign="top" width="127"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">3</span></span></div></td><td style="background-color: transparent; border-bottom: windowtext 1pt solid; border-left: #d4d0c8; border-right: windowtext 1pt solid; border-top: #d4d0c8; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0cm; width: 108pt;" valign="top" width="144"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">6</span></span></div></td><td style="background-color: transparent; border-bottom: windowtext 1pt solid; border-left: #d4d0c8; border-right: windowtext 1pt solid; border-top: #d4d0c8; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0cm; width: 153pt;" valign="top" width="204"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">large egg whites (No 7)</span></span></div></td></tr>
<tr style="mso-yfti-irow: 2;"><td style="background-color: transparent; border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; border-right: windowtext 1pt solid; border-top: #d4d0c8; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0cm; width: 95.4pt;" valign="top" width="127"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">½ tsp</span></span></div></td><td style="background-color: transparent; border-bottom: windowtext 1pt solid; border-left: #d4d0c8; border-right: windowtext 1pt solid; border-top: #d4d0c8; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0cm; width: 108pt;" valign="top" width="144"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">1 tsp</span></span></div></td><td style="background-color: transparent; border-bottom: windowtext 1pt solid; border-left: #d4d0c8; border-right: windowtext 1pt solid; border-top: #d4d0c8; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0cm; width: 153pt;" valign="top" width="204"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">cream of tartar</span></span></div></td></tr>
<tr style="mso-yfti-irow: 3; mso-yfti-lastrow: yes;"><td style="background-color: transparent; border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; border-right: windowtext 1pt solid; border-top: #d4d0c8; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0cm; width: 95.4pt;" valign="top" width="127"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">¼ cup</span></span></div></td><td style="background-color: transparent; border-bottom: windowtext 1pt solid; border-left: #d4d0c8; border-right: windowtext 1pt solid; border-top: #d4d0c8; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0cm; width: 108pt;" valign="top" width="144"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">¼ cup</span></span></div></td><td style="background-color: transparent; border-bottom: windowtext 1pt solid; border-left: #d4d0c8; border-right: windowtext 1pt solid; border-top: #d4d0c8; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0cm; width: 153pt;" valign="top" width="204"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">Sugar</span></span></div></td></tr>
</tbody></table><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">With whisks and bowls immaculately clean, beat the egg whites and cream of tartar until soft peaks form when the beater is lifted.<span style="mso-spacerun: yes;"> </span>Add in ¼ cup sugar and continue to beat at medium speed while you prepare the syrup below.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><br />
</div><br />
<table border="1" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-bottom: medium none; border-collapse: collapse; border-left: medium none; border-right: medium none; border-top: medium none; margin: auto auto auto 5.4pt; mso-border-top-alt: solid windowtext .5pt; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt;"><tbody>
<tr style="height: 5pt; mso-yfti-firstrow: yes; mso-yfti-irow: 0;"><td style="background-color: transparent; border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; border-right: windowtext 1pt solid; border-top: windowtext 1pt solid; height: 5pt; mso-border-alt: solid windowtext .5pt; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0cm; width: 90pt;" valign="top" width="120"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">¾ cup</span></span></div></td><td style="background-color: transparent; border-bottom: windowtext 1pt solid; border-left: #d4d0c8; border-right: windowtext 1pt solid; border-top: windowtext 1pt solid; height: 5pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0cm; width: 108pt;" valign="top" width="144"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">1 ¾ cup</span></span></div></td><td style="background-color: transparent; border-bottom: windowtext 1pt solid; border-left: #d4d0c8; border-right: windowtext 1pt solid; border-top: windowtext 1pt solid; height: 5pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0cm; width: 153pt;" valign="top" width="204"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">Sugar</span></span></div></td></tr>
<tr style="height: 5pt; mso-yfti-irow: 1;"><td style="background-color: transparent; border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; border-right: windowtext 1pt solid; border-top: #d4d0c8; height: 5pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0cm; width: 90pt;" valign="top" width="120"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">1 ½ tsp</span></span></div></td><td style="background-color: transparent; border-bottom: windowtext 1pt solid; border-left: #d4d0c8; border-right: windowtext 1pt solid; border-top: #d4d0c8; height: 5pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0cm; width: 108pt;" valign="top" width="144"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">1 tbspn</span></span></div></td><td style="background-color: transparent; border-bottom: windowtext 1pt solid; border-left: #d4d0c8; border-right: windowtext 1pt solid; border-top: #d4d0c8; height: 5pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0cm; width: 153pt;" valign="top" width="204"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">Corn syrup or glucose</span></span></div></td></tr>
<tr style="height: 5pt; mso-yfti-irow: 2;"><td style="background-color: transparent; border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; border-right: windowtext 1pt solid; border-top: #d4d0c8; height: 5pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0cm; width: 90pt;" valign="top" width="120"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">¼ cup</span></span></div></td><td style="background-color: transparent; border-bottom: windowtext 1pt solid; border-left: #d4d0c8; border-right: windowtext 1pt solid; border-top: #d4d0c8; height: 5pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0cm; width: 108pt;" valign="top" width="144"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">½ cup</span></span></div></td><td style="background-color: transparent; border-bottom: windowtext 1pt solid; border-left: #d4d0c8; border-right: windowtext 1pt solid; border-top: #d4d0c8; height: 5pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0cm; width: 153pt;" valign="top" width="204"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">Water</span></span></div></td></tr>
<tr style="height: 5pt; mso-yfti-irow: 3;"><td style="background-color: transparent; border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; border-right: windowtext 1pt solid; border-top: #d4d0c8; height: 5pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0cm; width: 90pt;" valign="top" width="120"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">½ tsp</span></span></div></td><td style="background-color: transparent; border-bottom: windowtext 1pt solid; border-left: #d4d0c8; border-right: windowtext 1pt solid; border-top: #d4d0c8; height: 5pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0cm; width: 108pt;" valign="top" width="144"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">1 tsp</span></span></div></td><td style="background-color: transparent; border-bottom: windowtext 1pt solid; border-left: #d4d0c8; border-right: windowtext 1pt solid; border-top: #d4d0c8; height: 5pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0cm; width: 153pt;" valign="top" width="204"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">Pure vanilla essence</span></span></div></td></tr>
<tr style="height: 5pt; mso-yfti-irow: 4; mso-yfti-lastrow: yes;"><td style="background-color: transparent; border-bottom: windowtext 1pt solid; border-left: windowtext 1pt solid; border-right: windowtext 1pt solid; border-top: #d4d0c8; height: 5pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0cm; width: 90pt;" valign="top" width="120"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">1/8 tsp</span></span></div></td><td style="background-color: transparent; border-bottom: windowtext 1pt solid; border-left: #d4d0c8; border-right: windowtext 1pt solid; border-top: #d4d0c8; height: 5pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0cm; width: 108pt;" valign="top" width="144"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">¼ tsp</span></span></div></td><td style="background-color: transparent; border-bottom: windowtext 1pt solid; border-left: #d4d0c8; border-right: windowtext 1pt solid; border-top: #d4d0c8; height: 5pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding-bottom: 0cm; padding-left: 5.4pt; padding-right: 5.4pt; padding-top: 0cm; width: 153pt;" valign="top" width="204"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">salt</span></span></div></td></tr>
</tbody></table><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span style="font-family: Arial;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">In a heavy <b style="mso-bidi-font-weight: normal;">unlined</b> saucepan (</span><span lang="EN-NZ" style="font-size: 10pt; mso-ansi-language: EN-NZ;">do not use non stick coated pot</span><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">), stir together the remaining sugar (¾ or 1¾ ), the corn syrup and water.<span style="mso-spacerun: yes;"> </span>Bring to boil and rinse down the sides of the pan with water on a pastry bush.<span style="mso-spacerun: yes;"> </span>Continue to boil until the syrup reaches 120ºC (hard ball stage) use a candy thermometer to check temp or drop small amount into cold water.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">Continue beating whites until stiff peaks form.<span style="mso-spacerun: yes;"> </span>Ideally, have the whites stiff when the syrup reaches 120ºC.<span style="mso-spacerun: yes;"> </span>Drizzle the hot syrup <b style="mso-bidi-font-weight: normal;">carefully</b> into the meringue while beating on a medium speed</span><a href="http://www.blogger.com/post-create.g?blogID=3261290453638063496#_ftn1" name="_ftnref1" style="mso-footnote-id: ftn1;" title=""><span class="MsoFootnoteReference"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span lang="EN-NZ" style="font-family: "Arial", "sans-serif"; font-size: 12pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">[1]</span></span></span></span></a><span style="font-family: Arial;">.<span style="mso-spacerun: yes;"> </span>Try to avoid drizzling onto a beaters or side of bowl.<span style="mso-spacerun: yes;"> </span>The meringue will swell dramatically to fill the whole bowl.<span style="mso-spacerun: yes;"> </span>Beat until the meringue has cooled, about 10 to 13 mins.<span style="mso-spacerun: yes;"> </span>Beat in <b style="mso-bidi-font-weight: normal;">vanilla</b> and <b style="mso-bidi-font-weight: normal;">salt</b>, then beat in about <span style="mso-spacerun: yes;"> </span>2 - 3 tablespoons of the reserved <b style="mso-bidi-font-weight: normal;">cornflour</b> <b style="mso-bidi-font-weight: normal;">paste</b>, 1 tablespoon at a time.<span style="mso-spacerun: yes;"> </span>The meringue is essentially cooked but is still snow white.<span style="mso-spacerun: yes;"> </span>It is a perfect palette for a masterpiece.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">Spread and cover over layers of <b style="mso-bidi-font-weight: normal;">Deep Dark Chocolate Cake</b> and wait for the fantastic response.<span style="mso-spacerun: yes;"> </span>Black and white looks good in the plate. Great on <b style="mso-bidi-font-weight: normal;">Lemon Coconut Cake</b> too, sandwich cake with lemon curd then cover with meringue for lemon heaven!<span style="mso-spacerun: yes;"> </span><b style="mso-bidi-font-weight: normal;">Or</b> spread meringue on pie and place in middle of preheated oven (190ºC) for about 10 mins to brown ridges.<span style="mso-spacerun: yes;"> </span>Remove and touch up with blowtorch if needed.</span></span></div><div style="mso-element: footnote-list;"><br clear="all" /><span style="font-family: Arial;"><hr align="left" size="1" width="33%" /></span><div id="ftn1" style="mso-element: footnote;"><div class="MsoFootnoteText" style="margin: 0cm 0cm 0pt;"><a href="http://www.blogger.com/post-create.g?blogID=3261290453638063496#_ftnref1" name="_ftn1" style="mso-footnote-id: ftn1;" title=""><span class="MsoFootnoteReference"><span lang="EN-AU"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span lang="EN-AU" style="font-family: "Arial", "sans-serif"; font-size: 10pt; mso-ansi-language: EN-AU; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">[1]</span></span></span></span></span></a><span style="font-size: x-small;"><span style="font-family: Arial;"><span lang="EN-AU"> </span><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">Use fresh room temperature eggs for successful meringue. Beat at a medium speed for longer for a more stable foam and add sugar as soon as soft peaks form.<span style="mso-spacerun: yes;"> </span>Using cornflour paste prevents shrinking when baked and prevents tearing when meringue is cut.</span></span></span></div></div></div>Kiwicakeshttp://www.blogger.com/profile/18404571192784798039noreply@blogger.com0tag:blogger.com,1999:blog-3261290453638063496.post-34905653058920710462011-08-30T16:39:00.002+12:002011-08-30T16:39:28.417+12:00Recipes from Frances' visit Deep Dark Chocolate CakeHere are the recipes from Frances' recent visit & demo to club<br />
<br />
<div align="center" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;"><span lang="EN-NZ" style="font-size: 16pt; mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">Deep Dark Chocolate Cake</span></span></div><div align="right" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: right;"><br />
</div><div align="right" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: right;"><span lang="EN-NZ" style="font-size: 8pt; mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">recipe from Shirley O Corriher’s book ‘Bakewise’</span></span></div><div align="right" class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: right;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span lang="EN-NZ" style="font-size: 10pt; mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">This is a dark moist cake, looks good with Italian Meringue.<span style="mso-spacerun: yes;"> </span>This cake can stick to the pan so line and spray well. Shirley notes: Dutch process cocoa and baking soda make the chocolate so alkaline that the cake is almost black (but any cocoa works well). Adding boiling water to cocoa enhances its flavours.<span style="mso-spacerun: yes;"> </span>This cake is extremely over-leavened and would be sunken in the centre, but adding boiling water to the soda and cocoa causes the soda to react and give off a lot of carbon dioxide, which reduces the leavening and prevents sinking. I always bake this in a sheet and stack for a celebration cake.<span style="mso-spacerun: yes;"> </span>The mix makes I layer of a 12” round. <personname w:st="on">Frances Dalton-Hayward</personname></span></span></i></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">Preheat oven to 180ºC (350ºF)</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">2 1/3 cups white sugar</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">¾ tsp salt</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">¾ cup Dutch process cocoa powder (or any brand you normally use)</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">1 tsp Baking soda</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">1 cup water, boiling</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">Stir these together in a heavy saucepan.<span style="mso-spacerun: yes;"> </span>While stirring add 1 cup of <b style="mso-bidi-font-weight: normal;">boiling</b> water gradually.<span style="mso-spacerun: yes;"> </span>It will bubble at first then get dark and thicken, stir briskly then place on the heat and bring back to the boil. Then turn off the heat and leave to stand on the element for <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">at least 10 minutes</i></b> – while you prepare the rest of the cake batter.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">Prepare cake pans lining and spraying: either a 12” round, a 33 x 23 x 5 cm sponge roll pan or similar, or two 23 x 5 cm round pans.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">¾ oil (canola, rice bran, I use extra virgin olive oil)</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">2 tspn pure vanilla extract</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">1 ¾ cup high grade white flour - spooned & levelled</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span style="font-family: Arial;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">4 large egg yolks </span><span lang="EN-NZ" style="font-size: 11pt; mso-ansi-language: EN-NZ;">or 2 large whole eggs</span><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"> </span><i style="mso-bidi-font-style: normal;"><span lang="EN-NZ" style="font-size: 10pt; mso-ansi-language: EN-NZ;">Shirley like moist cakes so replaces whites with yolks, F</span></i><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span style="font-family: Arial;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">plus 2 large eggs </span><i style="mso-bidi-font-style: normal;"><span lang="EN-NZ" style="font-size: 10pt; mso-ansi-language: EN-NZ;">yes that does mean a total of at least 4 large eggs!</span></i><i style="mso-bidi-font-style: normal;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"></span></i></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">¼ cup buttermilk (make your own by adding ½ tsp white vinegar to ¼ cup milk)</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-family: Arial;">By the time you have assemble these your cocoa mixture should still be warm, pour it into the mixing bowl of a stand mixer.<span style="mso-spacerun: yes;"> </span>Add the <b style="mso-bidi-font-weight: normal;">oil</b> and <b style="mso-bidi-font-weight: normal;">vanilla essence</b> and beat on low speed for about 10 seconds.<span style="mso-spacerun: yes;"> </span>On low speed, beat the <b style="mso-bidi-font-weight: normal;">flour</b> into the batter and then, with a minimum of beating, beat in the egg <b style="mso-bidi-font-weight: normal;">yolks</b>, whole <b style="mso-bidi-font-weight: normal;">eggs</b> and <b style="mso-bidi-font-weight: normal;">buttermilk</b>.<span style="mso-spacerun: yes;"> </span>This is a thin batter.<span style="mso-spacerun: yes;"> </span>Pour into prepared cake pan/s.<span style="mso-spacerun: yes;"> </span>Place in oven rack just below the middle or place on stone</span><a href="http://www.blogger.com/post-create.g?blogID=3261290453638063496#_ftn1" name="_ftnref1" style="mso-footnote-id: ftn1;" title=""><span class="MsoFootnoteReference"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span lang="EN-NZ" style="font-family: "Arial", "sans-serif"; font-size: 12pt; mso-ansi-language: EN-NZ; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">[1]</span></span></span></span></a><span style="font-family: Arial;"> and bake until the centre feels springy to the touch,<span style="mso-spacerun: yes;"> </span>about 25 mins for round layers or 35 mins for sheet cake – may take longer.<span style="mso-spacerun: yes;"> </span>Cool in pan for at least 10 mins before cooling on rack.<span style="mso-spacerun: yes;"> </span>This cake keeps well covered in butter cream and fondant without refrigeration but in cool dry cupboard.</span></span></div><div style="mso-element: footnote-list;"><br clear="all" /><span style="font-family: Arial;"><hr align="left" size="1" width="33%" /></span><div id="ftn1" style="mso-element: footnote;"><div class="MsoFootnoteText" style="margin: 0cm 0cm 0pt; text-align: justify;"><a href="http://www.blogger.com/post-create.g?blogID=3261290453638063496#_ftnref1" name="_ftn1" style="mso-footnote-id: ftn1;" title=""><span class="MsoFootnoteReference"><span lang="EN-AU"><span style="mso-special-character: footnote;"><span class="MsoFootnoteReference"><span lang="EN-AU" style="font-family: "Arial", "sans-serif"; font-size: 10pt; mso-ansi-language: EN-AU; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">[1]</span></span></span></span></span></a><span style="font-size: x-small;"><span style="font-family: Arial;"><span lang="EN-AU"> </span><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;">Shirley says in her Bakewise book, “…a baking stone placed on a lower shelf and well preheated will give you fast, even heat from the bottom and let you keep your baked goods away from the hot top of the oven.<span style="mso-spacerun: yes;"> </span>Place the stone on a shelf in the lower third of the oven about 10cm (4”) from the floor then preheat 30-45 mins.<span style="mso-spacerun: yes;"> </span>Then place pan of batter directly on stone, which holds the heat and in spite of the oven temperature going up and down a little, the stone stays at the set temperature.”</span></span></span></div><div class="MsoFootnoteText" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-NZ" style="mso-ansi-language: EN-NZ;"><span style="font-size: x-small;"><span style="font-family: Arial;">I have a large slab of granite (try a pizza stone) on the lower rack for all cakes, breads, scones etc which is most successful.<span style="mso-spacerun: yes;"> </span>Only biscuits or cupcakes are cooked on the middle rack but I do leave the stone in for all my baking, just don’t let cold water get on it while it’s hot and it does require pre-heating.<span style="mso-spacerun: yes;"> </span>I give it one hour if I am baking my bread on it so it reaches 220ºC when I put in the loaf.</span></span></span></div></div></div>Kiwicakeshttp://www.blogger.com/profile/18404571192784798039noreply@blogger.com0tag:blogger.com,1999:blog-3261290453638063496.post-56307720818527929352011-06-06T22:05:00.000+12:002011-06-06T22:05:43.480+12:00Demonstration of Lambeth method royal icing piping June 25th<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PiT1nBEOkGGtFfNcEVgqdWSXBqQ8VKjxod3xnr2F6bTU9T6dZC-d0looPXY9Ug_FoQoy7F48kYDZWhxXgrwhy9khyFrkJg3bNwRnSZ7MswjVmqSBGrur-ee8_akDm22qkYfcVMnN2GrI/s1600/thea1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PiT1nBEOkGGtFfNcEVgqdWSXBqQ8VKjxod3xnr2F6bTU9T6dZC-d0looPXY9Ug_FoQoy7F48kYDZWhxXgrwhy9khyFrkJg3bNwRnSZ7MswjVmqSBGrur-ee8_akDm22qkYfcVMnN2GrI/s320/thea1.JPG" t8="true" width="240" /></a></div><br />
<div style="text-align: justify;">Saturday 25th June 2011 - Thea Poole from Cake Couture, Auckland is coming to demonstrate the Lambeth Method of Royal Icing. This is what was featured on the Royal Wedding cake. $5 to cover costs (<a href="http://whgcakeguild.blogspot.com/p/meeting-details.html">click here for map of our club venue</a>). We will have a shared tea so please bring a plate of finger food food to share. Tea at 6pm with demo to follow. Thea will have her ribbons for sale. All welcome! bring a friend.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwc5CESdy78GS3xRjIC0qSzZ4NbTY-7C9cXjLof6WcCi2K9msfQmzfJiOMTVCTSjA9MVoM09VVOkEU1c6b5ZNtPXAWGS8nZKECgp3SG0T-HbmXEooujKw3bEIY1ajgW8a2MRn9aiWXcPRa/s1600/thea2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwc5CESdy78GS3xRjIC0qSzZ4NbTY-7C9cXjLof6WcCi2K9msfQmzfJiOMTVCTSjA9MVoM09VVOkEU1c6b5ZNtPXAWGS8nZKECgp3SG0T-HbmXEooujKw3bEIY1ajgW8a2MRn9aiWXcPRa/s320/thea2.JPG" t8="true" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE-WGn54ADvJa-GMiF4BozG9-O48QxtPvowNDE-6MV4W08riM8Y55epSn8z_f_Fx3WVJqvFez9FZDnJbQ8lkB8BDYKCnxkh0tdI99Y5mEEnOyJyvwxxrQdPRemRgdUEVQDu04BekhkpJuU/s1600/thea3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE-WGn54ADvJa-GMiF4BozG9-O48QxtPvowNDE-6MV4W08riM8Y55epSn8z_f_Fx3WVJqvFez9FZDnJbQ8lkB8BDYKCnxkh0tdI99Y5mEEnOyJyvwxxrQdPRemRgdUEVQDu04BekhkpJuU/s320/thea3.JPG" t8="true" width="320" /></a></div><div style="text-align: justify;"><br />
</div>Kiwicakeshttp://www.blogger.com/profile/18404571192784798039noreply@blogger.com0tag:blogger.com,1999:blog-3261290453638063496.post-69247153408350083682011-05-14T21:21:00.001+12:002011-05-14T21:21:12.193+12:00Aoraki Demonstration dayAoraki Cake Decorators Club - Warmly invite all interested cake decorators to our 5th Birthday Celebrations Demonstration Day. Saturday 25th June 2011<br />
<br />
To be held in the Gleniti School Hall, 22 Heath Street, Gleniti, TIMARU<br />
<br />
9.00am – 4.00pm<br />
<br />
The day will commence at 9.00am with a cup of tea and a welcome.<br />
<br />
First demonstration will start at 9.30 sharp.<br />
<br />
$25 per person <br />
<br />
Food for the day included<br />
<br />
Demonstrators:<br />
<br />
Julie Eade – Gladioli<br />
<br />
Anne Symister – Peony<br />
<br />
Rachael Harrison – Novelty<br />
<br />
Aoraki Polytechnic – Chocolate work or Piping<br />
Enquiries, please phone Michelle (03) 686 3221 or e-mail moores4@xtra.co.nz<br />
<br />
Registration: please return with payment by Monday 13th June 2011<br />
<br />
<br />
<br />
Name……………………………………………………………………..<br />
<br />
Address…………………………………………………………………..<br />
<br />
Phone No…………………………email…………………………………<br />
<br />
<br />
<br />
Amount paid……………<br />
<br />
<br />
Or payment may be deposited into the Aoraki Cake Decorators Club Bank Account:<br />
<br />
Westpac – 03-0887-0456139-00<br />
<br />
Please post registration details to: Michelle Moore, 42 Poplar Street, <br />
<br />
President ACDC Gleniti, Timaru<script language="JavaScript">
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</script>Kiwicakeshttp://www.blogger.com/profile/18404571192784798039noreply@blogger.com0tag:blogger.com,1999:blog-3261290453638063496.post-57148816745689484422011-05-14T20:33:00.001+12:002011-05-14T20:37:07.226+12:00Waitakere cake club's BIG DAY OUT<div style="mso-element-frame-height: 28.7pt; mso-element-top: 29.45pt; mso-element-wrap: around; mso-element: frame;"><table align="left" cellpadding="0" cellspacing="0" hspace="0" style="height: 38px; width: 549px;" vspace="0"><tbody>
<tr><td align="left" height="38" style="background-color: transparent; border-bottom: #d4d0c8; border-left: #d4d0c8; border-right: #d4d0c8; border-top: #d4d0c8; padding-bottom: 0cm; padding-left: 9pt; padding-right: 9pt; padding-top: 0cm;" valign="top"><h1 style="margin: 0cm 0cm 0pt; mso-element-frame-height: 28.7pt; mso-element-top: 29.45pt; mso-element-wrap: around; mso-element: frame; text-align: center;"><span lang="EN-GB"><span style="color: navy;">Waitakere City Cake Decorator’s Club</span></span></h1><h1 style="margin: 0cm 0cm 0pt; mso-element-frame-height: 28.7pt; mso-element-top: 29.45pt; mso-element-wrap: around; mso-element: frame; text-align: center;"><span lang="EN-GB"><span style="color: navy; font-size: large;"></span></span> <span lang="EN-GB"><span lang="EN-NZ" style="color: lime; font-family: "Times New Roman", "serif"; font-size: 26pt; mso-ansi-language: EN-NZ; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">OUT<span style="mso-spacerun: yes;"> </span>OF<span style="mso-spacerun: yes;"> </span>AFRICA THEME</span></span></h1><span lang="EN-GB"><span lang="EN-NZ" style="color: lime; font-family: "Times New Roman", "serif"; mso-ansi-language: EN-NZ; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span></span><br />
<h4 align="left" style="margin: 0cm 0cm 0pt; mso-element-frame-height: 28.7pt; mso-element-top: 29.45pt; mso-element-wrap: around; mso-element: frame; text-align: left;"><span lang="EN-GB"><span style="font-family: Raavi;"><span style="color: black;"></span></span></span> </h4><h4 style="margin: 0cm 0cm 0pt; mso-element-frame-height: 28.7pt; mso-element-top: 29.45pt; mso-element-wrap: around; mso-element: frame; text-align: justify;"><span lang="EN-GB"><span style="font-family: Raavi;"><span style="color: black;">SATURDAY 18TH JUNE 2011 A</span></span></span><span lang="EN-GB" style="font-family: "Times New Roman", "serif";"><span style="color: black;">UCKLAND BRIDGE CLUB </span></span><span lang="EN-GB" style="font-family: "Times New Roman", "serif";"><span style="color: black;">273 REMUERA ROAD REMUERA </span></span><span lang="EN-GB" style="font-family: "Times New Roman", "serif"; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="color: black;">AUCKLAND</span></span></h4><h4 style="margin: 0cm 0cm 0pt; mso-element-frame-height: 28.7pt; mso-element-top: 29.45pt; mso-element-wrap: around; mso-element: frame; text-align: justify;"><span lang="EN-GB" style="font-family: "Times New Roman", "serif"; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="color: black;"></span></span> </h4><h4 style="margin: 0cm 0cm 0pt; mso-element-frame-height: 28.7pt; mso-element-top: 29.45pt; mso-element-wrap: around; mso-element: frame; text-align: justify;"><span lang="EN-GB" style="font-family: "Times New Roman", "serif"; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><div class="MsoHeading8" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB"><span style="color: black;">DEMONSTRATORS:</span></span><span lang="EN-GB"></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-size: 14pt;"><span style="color: black;">Corrine Green:<span style="mso-spacerun: yes;"> </span>African Figures Ann Shields:<span style="mso-spacerun: yes;"> </span>Modelling</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-size: 14pt;"><span style="color: black;"><span style="mso-spacerun: yes;"> </span>African Animals</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-size: 14pt;"><span style="color: black;">Helen Corder:<span style="mso-spacerun: yes;"> </span>Protea Limelight<span style="mso-spacerun: yes;"> </span>Michele Barnett:<span style="mso-spacerun: yes;"> </span>African Iris</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-size: 14pt;"><span style="color: black;">Marilyn Teague: Gazania<span style="mso-spacerun: yes;"> </span>(Gerbera)<span style="mso-spacerun: yes;"> </span>Sue White-Parsons:<span style="mso-spacerun: yes;"> </span>African Sunset<span style="mso-spacerun: yes;"> </span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-size: 14pt;"><span style="color: black;"><span style="mso-spacerun: yes;"> </span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB"></span><span lang="EN-GB" style="font-family: "Times New Roman", "serif"; font-size: 16pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="color: black;">The day will commence at 9 am with a cup of tea and a welcome – First demonstration to start at 9.30am</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-family: "Times New Roman", "serif"; font-size: 16pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="color: black;">Cost $25 per person</span></span></div><span lang="EN-GB" style="font-family: "Times New Roman", "serif"; font-size: 16pt; mso-ansi-language: EN-GB; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><h6><span lang="EN-GB"><span style="color: black; font-family: Raavi; font-size: large;">DOOR PRIZE, <span style="mso-tab-count: 3;">SAL</span>ES<span style="mso-tab-count: 3;"> TABLES & </span>RAFFLES</span></span></h6><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-size: 16pt; mso-bidi-font-size: 10.0pt;"><span style="color: black;">Morning and afternoon tea supplied.<span style="mso-spacerun: yes;"> </span>Please bring own lunch.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span lang="EN-GB" style="font-size: 16pt; mso-bidi-font-size: 10.0pt;"><span style="color: black;">We look forward to seeing you and make sure to book this date in your diary now.</span></span></div></span></span></h4></td></tr>
</tbody></table></div>Kiwicakeshttp://www.blogger.com/profile/18404571192784798039noreply@blogger.com0tag:blogger.com,1999:blog-3261290453638063496.post-6137706163010213862011-05-14T20:17:00.001+12:002011-05-14T20:23:50.293+12:00Gelatine work from our May meeting<div style="text-align: justify;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKcvLnkbUj5LuK2pv7HppLQQMBuO-OwxIIFr_FSWWibfrZPZfhc5F7uqeC0P1OBbOseiyl5nco3PJ7zqT6X0a-2RXAQckiD6vYJL3hkxYM6l2JNqg2__3mn0engNiZ6j4rlCmtauUSURVm/s1600/IMG_1078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKcvLnkbUj5LuK2pv7HppLQQMBuO-OwxIIFr_FSWWibfrZPZfhc5F7uqeC0P1OBbOseiyl5nco3PJ7zqT6X0a-2RXAQckiD6vYJL3hkxYM6l2JNqg2__3mn0engNiZ6j4rlCmtauUSURVm/s320/IMG_1078.JPG" width="320" /></a></div><br />
During May we were treated to a visit from Carol Hogg and Ann Shields from Waitakere. We were amazed by just how much you can do with gelatine, including these bows, that no one could believe were edible.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkm-KQiuUth1QxdWN8FEzTsAnXYNNOL5E494PcSLTafaJ3DEGE0lKcBC8VreWL1lS39uOoBA1kaQJbzP5ovpgDNX3MA3ehOHPLbDm0E7-JyXXpf-De339A7MAEbGkEtujwLhNi6GIK1uq8/s1600/IMG_1088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkm-KQiuUth1QxdWN8FEzTsAnXYNNOL5E494PcSLTafaJ3DEGE0lKcBC8VreWL1lS39uOoBA1kaQJbzP5ovpgDNX3MA3ehOHPLbDm0E7-JyXXpf-De339A7MAEbGkEtujwLhNi6GIK1uq8/s320/IMG_1088.JPG" width="320" /></a></div></div><div style="text-align: justify;">We also saw a Poinsettia, balloons, blossoms and I'm not sure we've laughed so har din ages. We look forward to having Carol and Ann back againsoon.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPEZnqOCTThShrhtZ-HqCF5IeaaidrexsIPulSwZqwhzTmuF1qD-WwvY8D9WV-ube2tdD7qL2o81Mx6_PurVQ5BrQmqYTQxKfsD2zkJ9bFyj2U3q2TkyAc4SiJd6TFSDfS_auyHblP0jyn/s1600/IMG_1090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPEZnqOCTThShrhtZ-HqCF5IeaaidrexsIPulSwZqwhzTmuF1qD-WwvY8D9WV-ube2tdD7qL2o81Mx6_PurVQ5BrQmqYTQxKfsD2zkJ9bFyj2U3q2TkyAc4SiJd6TFSDfS_auyHblP0jyn/s320/IMG_1090.JPG" width="320" /></a></div></div><div style="text-align: justify;">Below follows the notes from Carol & Ann's visit.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPZ31np2l7L36M5dg7dx_ShJRJTFBxfhlVbqSQfbBmS5ih_QMzrRhIw3BJlK0VgTar_NtBZFLA_DFraEytb3hIZpBEnq544igMvumggyp20BC3bLxtLS6yxeRO5yQ8aqZdjDwJ9ZVEA2d8/s1600/IMG_1086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPZ31np2l7L36M5dg7dx_ShJRJTFBxfhlVbqSQfbBmS5ih_QMzrRhIw3BJlK0VgTar_NtBZFLA_DFraEytb3hIZpBEnq544igMvumggyp20BC3bLxtLS6yxeRO5yQ8aqZdjDwJ9ZVEA2d8/s320/IMG_1086.JPG" width="320" /></a></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Viner Hand ITC"; font-size: 16pt; mso-ansi-language: EN-NZ;">CRYSTAL FANTASY FLOWERS<span style="mso-spacerun: yes;"> </span>-<span style="mso-spacerun: yes;"> </span></span></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Viner Hand ITC"; font-size: 16pt; mso-ansi-language: EN-NZ;">GELATIN & FLOWER PASTE</span></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Viner Hand ITC"; font-size: 16pt; mso-ansi-language: EN-NZ;"></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Viner Hand ITC"; font-size: 16pt; mso-ansi-language: EN-NZ;">TAKEN FROM ALAN TETREAULT’S DVD</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Viner Hand ITC"; font-size: 16pt; mso-ansi-language: EN-NZ;">FROM<span style="mso-spacerun: yes;"> </span><a href="http://www.globalsugarart.com/">http://www.globalsugarart.com/</a><span style="mso-spacerun: yes;"> </span>and<span style="mso-spacerun: yes;"> </span><a href="http://www.cakeconnection.com/">http://www.cakeconnection.com/</a> </span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">MATERIALS:</span></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;"></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">GELATIN</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">AIRBRUSH COLOURS<span style="mso-spacerun: yes;"> </span>OR LIQUID COLOURS</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">SANDING SUGARS</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">PEARL STAMEN</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">WHITE WIRE 26G & 24G</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">DUSTING POWDERS SUPER PEARL</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">WHITE FLORAL TAPE<span style="mso-spacerun: yes;"> </span>OR SILVER</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">GUM GLUE</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">GELATIN SHEETS – FLOWERS & LEAVES - GLOBALSUGARART.</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">STUD DIAMONDS – (SMALL STICK ON ONES FROM SPOTLIGHT)</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">EQUIPMENT:</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">WIRE CUTTERS</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">SCISSORS<span style="mso-spacerun: yes;"> </span>- PLAIN POINTED AND ZIG ZAG </span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">CUTTERS<span style="mso-spacerun: yes;"> </span>25% SMALLER THAN GELATIN SHEET FLOWER</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">CEL PINS</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">BRUSH FOR DUSTING POWDERS</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;"><span style="mso-spacerun: yes;"> </span>SOFT WIDE BRUSH FOR GELATIN</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">PALATE KNIFE</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">TWEEZERS</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">WATER BRUSH</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">BALL TOOL</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">BOARD, ROLLING PIN AND BALLING MAT</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">METHOD – GELATIN:<span style="mso-spacerun: yes;"> </span>CAN BE REUSED SEAL AND REFRIGERATE</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">PUT 5 TABLESPOONS COLD WATER INTO GLASS BOWL </span></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">ADD 2 TABLESPOONS GELATIN<span style="mso-spacerun: yes;"> </span>MIX TOGETHER STRAIGHT AWAY </span></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">UNTIL THICKENS.<span style="mso-spacerun: yes;"> </span>SIT FOR 5 MINUTES.<span style="mso-spacerun: yes;"> </span>THEN SIT IN BOWL OF </span></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">BOILING WATER FOR 10-15 MINS. </span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">ALTERNATIVE METHOD:</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">MICROWAVE 10 SECS STIR UNTIL GELATIN MELTED WHEN WARM LEAVE 5-10 MINS TO COOL. </span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">CUT YOUR 24G WIRE 1 – 1 ½ “ LONGER THAN PETAL.<span style="mso-spacerun: yes;"> </span>LAY ON SHEET </span></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">TAKE WIRE TO END OF PETAL.</span></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;"><span style="mso-spacerun: yes;"> </span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">LEAVE THE GELATIN IN HOT WATER, TAKE OFF FOAM WITH A SPOON. </span></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">COLOUR:<span style="mso-spacerun: yes;"> </span>ADD 4-5 DROPS AIRBRUSH COLOURS OR LIQUID COLOUR</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">USING A BIG FLUFFY<span style="mso-spacerun: yes;"> </span>WIDE BRUSH TO HOLD THE GELATIN, </span></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">GELATIN NEEDS TO BE SLIGHTLY THICK SO TAKE OUT OF WATER </span></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">IF IT SEEMS TOO RUNNY.<span style="mso-spacerun: yes;"> </span></span></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">HOLD WIRE DOWN AND WITH ONE STROKE FROM BOTTOM UP </span></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">COVER THE WIRE .<span style="mso-spacerun: yes;"> </span>IF REQUIRED A SECOND LAYER STRAIGHT AWAY </span></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">FROM BOTTOM UP. – DON’T GO DOWN.</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">LEAVE OVERNIGHT, OR 6-8 HOURS TO DRY THOROUGHLY. </span></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">USE SMALL POINTED SCISSORS TO TRIM PETAL TO SIZE OF FLOWER.</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">CENTRE FOR LARGE STARGAZER LILY.<span style="mso-spacerun: yes;"> </span>MAKE A PETAL WITH NO WIRE.<span style="mso-spacerun: yes;"> </span>THEN PLACE A BALL OF PASTE ONTO A HOOKED 24G WIRE </span></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">AND FLATTEN END. LEAVE TO DRY.</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">WITH<span style="mso-spacerun: yes;"> </span>THE POINTED END OF YOUR MEDIUM CELSTICK CURL YOUR PETAL TO MAKE IT LOOK LIKE A CONE, WHILE STILL ON CELSTICK </span></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">USING YOUR GUMGLUE, STICK BOTTOM AND HOLD. </span></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">DUST CENTRE<span style="mso-spacerun: yes;"> </span>WITH PEARL DUST AND ADD STUDS. THREAD INTO CONE AND TAPE.</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">LILY:<span style="mso-spacerun: yes;"> </span>ADD STUDS TO 6 SMALL GELATIN <span style="mso-spacerun: yes;"> </span>PETALS, DUST WITH PEARL DUST ON BACK.<span style="mso-spacerun: yes;"> </span>AT THIS STAGE THIS CAN ALSO BE A FILLER FLOWER. </span></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">CUT SIX PETALS IN FLOWER PASTE, (THICK AS ROSE LEAF) VEIN,BALL <span style="mso-spacerun: yes;"> </span>EDGES WITH YOUR BALL TOOL .<span style="mso-spacerun: yes;"> </span>PUNCH HOLES TO SUIT STUDS </span></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">USING YOUR NOZZLES OF DIFFERENT SIZES.<span style="mso-spacerun: yes;"> </span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;"><span style="mso-spacerun: yes;"> </span>MAKING SURE YOU HAVE SOME OF THE GELATIN SHOWING. </span></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">DUST WITH PEARL AND ADD YOUR STUDS WITH </span></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">YOUR TWEEZERS.<span style="mso-spacerun: yes;"> </span>TURN OVER AND USING YOUR WATER PEN BRUSH BOTTOM OF PETAL. </span></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">PLACE ON TOP OF YOUR GELATIN PETAL.<span style="mso-spacerun: yes;"> </span>BEND PETALS TO MAKE </span></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">THEM NATURAL AND ADD TO THE 6 SMALL PETALS.<span style="mso-spacerun: yes;"> </span>TAPE ALL </span></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">PETALS TOGETHER TO FORM LILY.</span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">ALTERNATIVE CENTRE MAKE A CONE LIKE A LILY BUD AND TWIST </span></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">USING FLOWER PASTE AND COVER WITH SUGAR CRYSTALS COLOUR </span></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Baskerville Old Face", "serif"; mso-ansi-language: EN-NZ;">TO SUIT FLOWER.</span></b></div>Kiwicakeshttp://www.blogger.com/profile/18404571192784798039noreply@blogger.com0tag:blogger.com,1999:blog-3261290453638063496.post-23400492986088462412011-05-14T20:10:00.000+12:002011-05-14T20:10:54.266+12:00Simnel CakeAt our April meeting we were treated to Simnel cake by Elaine Goldthorpe. Following are Elaine's notes handed out on the evening.<br />
<br />
<shapetype coordsize="21600,21600" filled="f" id="_x0000_t75" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f"><stroke joinstyle="miter"></stroke><formulas><f eqn="if lineDrawn pixelLineWidth 0"></f><f eqn="sum @0 1 0"></f><f eqn="sum 0 0 @1"></f><f eqn="prod @2 1 2"></f><f eqn="prod @3 21600 pixelWidth"></f><f eqn="prod @3 21600 pixelHeight"></f><f eqn="sum @0 0 1"></f><f eqn="prod @6 1 2"></f><f eqn="prod @7 21600 pixelWidth"></f><f eqn="sum @8 21600 0"></f><f eqn="prod @7 21600 pixelHeight"></f><f eqn="sum @10 21600 0"></f></formulas><path gradientshapeok="t" o:connecttype="rect" o:extrusionok="f"></path><lock aspectratio="t" v:ext="edit"></lock></shapetype><div class="MsoTitle" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 15pt; mso-padding-alt: 0cm 0cm 0cm 0cm; text-align: justify;"><shape alt="Simnel Cake Photo" id="Picture_x0020_2" o:spid="_x0000_s1229" style="height: 128.5pt; margin-left: 297pt; margin-top: 27.85pt; mso-position-horizontal-relative: text; mso-position-horizontal: absolute; mso-position-vertical-relative: text; mso-position-vertical: absolute; mso-wrap-distance-bottom: 0; mso-wrap-distance-left: 9pt; mso-wrap-distance-right: 9pt; mso-wrap-distance-top: 0; mso-wrap-style: square; position: absolute; visibility: visible; width: 173.65pt; z-index: 1;" type="#_x0000_t75"><imagedata cropbottom="7950f" cropleft="7282f" o:title="Simnel Cake Photo" src="file:///C:\DOCUME~1\XPMUser\LOCALS~1\Temp\msohtmlclip1\01\clip_image001.jpg"></imagedata><wrap type="square"></wrap></shape><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-size: 20pt;"><span style="color: #17365d;"><span style="font-family: Cambria;">The Simnel Cake</span></span></span></b></div><div class="MsoNormal" style="line-height: normal; margin: 18pt 0cm 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span style="font-family: Calibri;"><b><span lang="EN-NZ" style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-font-size: 14.0pt; mso-bidi-theme-font: minor-latin;">The Simnel Cake</span></b><span lang="EN-NZ" style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-font-size: 14.0pt; mso-bidi-theme-font: minor-latin;"> is traditionally eaten on Easter Day. </span><span lang="EN-NZ" style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-font-size: 14.0pt; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">The Simnel cake dates back many hundreds of years. It's mentioned in a verse from the 17th century: </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 5pt 0cm 0pt; text-align: justify;"><span style="font-family: Calibri;"><i><span lang="EN-NZ" style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-font-size: 14.0pt; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">I'll to thee a Simnell bring<br />
'Gainst thou go'st a mothering,<br />
So that, when she blesseth thee,<br />
Half that blessing thou'lt give to me</span></i></span></div><div class="MsoNormal" style="line-height: normal; margin: 5pt 0cm 0pt; text-align: justify;"><span style="font-family: Calibri;"><i><span lang="EN-NZ" style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-font-size: 14.0pt; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;"></span></i></span><span lang="EN-NZ" style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-font-size: 14.0pt; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">From the days of the 17th century female servants would bake this rich spicy fruit Easter cake to take home to their mother's on Mothering Sunday<span style="mso-spacerun: yes;"> </span>or Simnel Sunday, the fourth Sunday during the Lent period. The Christian fasting and repenting period of Lent ends on Easter Sunday and a Simnel cake helps to mark the end of the forty days of Lent, gives people a tasty treat and marks the celebration of Easter time.</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 18pt 0cm 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span style="font-family: Calibri;"><span lang="EN-NZ" style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-font-size: 14.0pt; mso-bidi-theme-font: minor-latin;">The girls in service were allowed to bake this cake with expensive imported ingredients, spices, nuts and dried fruits, which would never appear on a “commoners” table. This was to make up for the fact that they would not be allowed home at Easter as the Lord and Lady would need their services for the Easter celebrations in the big house</span><span lang="EN-NZ" style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-font-size: 14.0pt; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;"> </span><span lang="EN-NZ" style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-font-size: 14.0pt; mso-bidi-theme-font: minor-latin;">The word Simnel comes from the Latin word Simila which means fine wheaten flour. The cake was traditionally made from this fine wheaten flour, once again more expensive than the home stoneground flour used in general.</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 18pt 0cm 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2; text-align: justify;"><span lang="EN-NZ" style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-font-size: 14.0pt; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;"><span style="font-family: Calibri;">There is no single recipe for Simnel cake and each region of England had its own version which - of course - it considered to be the finest. The Lancashire recipe had a reputation for being especially rich.<b> </b></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 18pt 0cm 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2; text-align: justify;"><span lang="EN-NZ" style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-font-size: 14.0pt; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;"></span><span lang="EN-NZ" style="mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;"><span style="font-size: large;"><span style="color: #365f91;"><span style="font-family: Cambria;">Symbolism and decoration</span></span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-NZ" style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-font-size: 14.0pt; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">Simnel cake is not only delicious but is a symbolic Easter cake and is decorated to signify aspects of Christianity. For example 11 marzipan balls or figures are places around the circular marzipan coated cake to mean the 11 disciples. Though there were 12 apostles of Jesus Christ, Judas Iscariot betrayed him and hung himself with remorse and is omitted from the Simnel cake. Some Simnel Easter cakes will have a larger figure or ball in the centre of the cake to signify Jesus or eggs, chickens<span style="mso-spacerun: yes;"> </span>and a nest to represent new life<br style="mso-special-character: line-break;" /></span></span><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-NZ" style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-font-size: 14.0pt; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">There is a Jewish festival at about this time of year called Pascha which is the Hebrew word for Passover. After the death of Jesus Christ Christians adopted this festival and called it Easter after the name of the Anglo-Saxon goddess of fertility and springtime which was Eostre. <br style="mso-special-character: line-break;" /></span></span><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;"><strong><span lang="EN-NZ" style="font-family: "Calibri", "sans-serif"; font-size: 12pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-font-size: 14.0pt; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Lambert Simnel</span></strong><span lang="EN-NZ" style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-font-size: 14.0pt; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;"> <br />
Another <span style="mso-spacerun: yes;"> </span>myth as to the origins of the Simnel Cake is that Lambert Simnel who was a false claimant in 1487 to the Throne of England when King Henry VII ruled. Lambert Simnel was only 10 years old and the King knew he was being used by others as a pretender so pardoned him and employed him as a spit-turner in the Royal kitchens. The legend of the Simnel Cake has it that this is when Lambert Simnel devised the recipe for Simnel cake. This seems to be an urban myth and Simnel then went on to become a royal falconer and died in 1534.</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;"><br />
</div><div class="MsoTitle" style="border-bottom: #4f81bd 1pt solid; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 15pt; mso-border-bottom-themecolor: accent1; mso-element: para-border-div; padding-bottom: 4pt; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm; text-align: justify;"><span style="color: #17365d;"><span style="font-family: Cambria;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-size: 18pt; mso-bidi-font-size: 26.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ;">Simnel Cake Recipe</span></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-family: "Calibri", "sans-serif"; font-size: 18pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-NZ; mso-hansi-theme-font: minor-latin;"></span></b></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-NZ" style="font-size: 12pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-font-size: 14.0pt; mso-bidi-theme-font: minor-latin;"><span style="font-family: Calibri;">You will need a dark rich fruit cake recipe for this cake. I vary mine but often use the Edmonds cook book one. The one below is probably what I used for these cakes.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ">1.<span style="mso-tab-count: 1;"> </span>Soak overnight<span style="mso-tab-count: 1;"> </span></span></b><span lang="EN-NZ">360 gms of currants, raisins and sultanas mixed with 100 gms chopped glace cherries, 60gm candied peel and 100gms chopped dates or prunes<span style="mso-tab-count: 1;"> </span>in juice and grated rind of 1 orange, and / or <b style="mso-bidi-font-weight: normal;">small</b> glass of rum or brandy<b style="mso-bidi-font-weight: normal;"></b></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ">2.</span></b><span lang="EN-NZ" style="font-size: 14pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> </span><span lang="EN-NZ" style="font-size: 12pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-font-size: 14.0pt; mso-bidi-theme-font: minor-latin;">. </span><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-font-size: 14.0pt; mso-bidi-theme-font: minor-latin;">Flatten a circle of marzipan to a cm smaller than edge of the cake tin </span></b><span lang="EN-NZ" style="font-size: 12pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-font-size: 14.0pt; mso-bidi-theme-font: minor-latin;"><span style="mso-spacerun: yes;"> </span>(</span><span lang="EN-NZ" style="line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-font-size: 14.0pt; mso-bidi-theme-font: minor-latin;">Do not use <b style="mso-bidi-font-weight: normal;">almond icing. </b>It is made of almond-flavoured sugar mixtures, and will melt and disappear during cooking, spoiling the texture of your cake.)</span><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-size: 10pt; line-height: 150%; mso-bidi-font-size: 11.0pt;"></span></b></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ">3<span style="mso-tab-count: 1;"> </span>In a large bowl, sift together<span style="mso-tab-count: 1;"> </span></span></b><span lang="EN-NZ">150g of plain flour with a pinch of salt and </span><span lang="EN-NZ" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">½</span><span lang="EN-NZ"> teaspoon of nutmeg, <span style="mso-spacerun: yes;"> </span>and 1 teasp each of cinnamon , mixed spice and cocoa</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ">4.<span style="mso-tab-count: 1;"> </span>Cream together.<span style="mso-tab-count: 1;"> </span></span></b><span lang="EN-NZ">125g of butter or margarine<span style="mso-spacerun: yes;"> </span>and<span style="mso-spacerun: yes;"> </span>125g of soft brown sugar and<span style="mso-spacerun: yes;"> </span>2 teaspoons molasses.<span style="mso-tab-count: 1;"> </span><b style="mso-bidi-font-weight: normal;">Until light and fluffy <span style="mso-tab-count: 1;"> </span></b></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ">5.<span style="mso-tab-count: 1;"> </span>Add<span style="mso-spacerun: yes;"> </span></span></b><span lang="EN-NZ">4 beaten eggs a little at a time with </span><span lang="EN-NZ" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">½</span><span lang="EN-NZ"> teaspoon vanilla essence and<span style="mso-spacerun: yes;"> </span></span><span lang="EN-NZ" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">½</span><span lang="EN-NZ"> teasp almond essence</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ"><span style="font-family: Calibri;">6.<span style="mso-tab-count: 1;"> </span>Put all together in large bowl and mix well. </span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ"><span style="font-family: Calibri;">7.<span style="mso-tab-count: 1;"> </span>Spread<span style="mso-spacerun: yes;"> </span>half into a lined tin, press marzipan circle on top, spread remaining mix on top. Bake in a slow oven 110’C for several hours until cooked <span style="mso-spacerun: yes;"> </span>(Cleanish<span style="mso-spacerun: yes;"> </span>skewer, stops talking to you, leaving <span style="mso-tab-count: 1;"> </span>sides of pan.)<br />
8.<span style="mso-tab-count: 1;"> </span>Very important<span style="mso-tab-count: 1;"> </span>....Allow to cool in tin</span></span></b></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span class="Heading1Char"><span lang="EN-NZ" style="font-size: 14pt; line-height: 150%;"><strong><span style="color: #365f91; font-family: Cambria;">Decoration</span></strong></span></span><span lang="EN-NZ"><span style="font-family: Calibri;">1.<span style="mso-tab-count: 1;"> </span>Place cake on heatproof base</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-NZ"><span style="font-family: Calibri;">2.<span style="mso-tab-count: 1;"> </span>Spread top with apricot jam.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-NZ"><span style="font-family: Calibri;">3.<span style="mso-tab-count: 1;"> </span>Place round of marzipan on top, slightly larger than cake.</span></span></div><shapetype coordsize="21600,21600" id="_x0000_t6" o:spt="6" path="m,l,21600r21600,xe"><stroke joinstyle="miter"></stroke><path gradientshapeok="t" o:connectlocs="0,0;0,10800;0,21600;10800,21600;21600,21600;10800,10800" o:connecttype="custom" textboxrect="1800,12600,12600,19800"></path></shapetype><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><shape id="_x0000_s1226" strokecolor="white [3212]" style="height: 33.6pt; margin-left: 168pt; margin-top: 16.5pt; position: absolute; width: 73.3pt; z-index: 202;" type="#_x0000_t6"><span style="font-family: Calibri;"></span></shape><span lang="EN-NZ"><span style="font-family: Calibri;">4. 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margin-left: 255.75pt; margin-top: 18.35pt; position: absolute; width: 4.45pt; z-index: 3;"><span style="font-family: Calibri;"></span></oval><oval id="_x0000_s1026" strokeweight="58e-5mm" style="height: 2.65pt; margin-left: 264.75pt; margin-top: 21pt; position: absolute; width: 4.45pt; z-index: 2;"><span style="font-family: Calibri;"></span></oval><span lang="EN-NZ"><span style="font-family: Calibri;">5.<span style="mso-tab-count: 1;"> </span>Make 12 balls of marzipan<span style="mso-spacerun: yes;"> </span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span style="font-family: Calibri;"><span lang="EN-NZ"><span style="mso-spacerun: yes;"> </span></span><span lang="EN-NZ" style="font-size: 14pt; line-height: 150%; mso-bidi-font-size: 11.0pt;">0<span style="mso-spacerun: yes;"> </span>0<span style="mso-spacerun: yes;"> </span>0 0<span style="mso-spacerun: yes;"> </span>0<span style="mso-spacerun: yes;"> </span>0<span style="mso-spacerun: yes;"> </span>0 0<span style="mso-spacerun: yes;"> </span>0<span style="mso-spacerun: yes;"> </span>0<span style="mso-spacerun: yes;"> </span>0<span style="mso-spacerun: yes;"> </span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-NZ"><span style="font-family: Calibri;">6.<span style="mso-tab-count: 1;"> </span>Toast top of cake under grill. </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-NZ"><span style="font-family: Calibri;">WATCH IT....It does nothing for ages and then browns and burns very quickly.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-NZ"><span style="font-family: Calibri;">7.<span style="mso-tab-count: 1;"> </span>When it is a LIGHT golden brown add the eggs to the top, around the edge. Keeping one. Brown <span style="mso-tab-count: 1;"> </span>under the grill again. If necessary, cover centre of cake with a circle of paper to prevent it from <span style="mso-tab-count: 1;"> </span>burning.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-NZ"><span style="font-family: Calibri;">8.<span style="mso-tab-count: 1;"> </span>If wished, cut out centre with a cookie cutter, fill with icing and decorate with eggs and chickens.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><span lang="EN-NZ"><span style="font-family: Calibri;">9.<span style="mso-tab-count: 1;"> </span>And the last egg?<span style="mso-spacerun: yes;"> </span>Is for you for being so clever!</span></span><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-size: 10pt; line-height: 150%; mso-bidi-font-size: 11.0pt;"><br />
</span></b><span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-NZ" style="font-size: 12pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-font-size: 14.0pt; mso-bidi-theme-font: minor-latin;">Marzipan<span style="mso-tab-count: 1;"> </span></span></b><span lang="EN-NZ" style="font-size: 12pt; line-height: 150%; mso-bidi-font-family: Calibri; mso-bidi-font-size: 14.0pt; mso-bidi-theme-font: minor-latin;">1 cup sifted icing sugar, 1 cup ground almonds. Mix to a pliable paste with warm liquid glucose and a teaspoon of glycerine to a smooth pliable paste. I buy mine!!!</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div></div><strong><span style="font-family: "Calibri", "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"></span></strong></div>Kiwicakeshttp://www.blogger.com/profile/18404571192784798039noreply@blogger.com0