Browsing Tag:

icing

Baking/ Cake/ Thermomix

Iced Vovo Slice

Iced Vovo + Slice = Y U M!!! This is a slice version of the classic Arnott’s Iced Vovo! This takes the coconut and strawberry flavours on my childhood favourite Iced Vovo making one GIANT Iced Vovo!!!

I have added glucose syrup to the pink icing to make it more fondant-like (like the Iced Vovo describes) and so it sets firmer – it is kind of the texture of icing + fudge. If you don’t have glucose, you can easily omit it and it will be a buttercream texture.

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Add SLICE ingredients to bowl.

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Mix 20 seconds/Speed 5.

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Pour and spread into a rectangular baking tin…

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…and bake for 18-20 minutes or until a skewer comes out clean.
Cool before icing. Clean and dry bowl.

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Once cool, spread jam evenly on top of slice.

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Add icing sugar, butter, glucose, milk and pink food colouring to bowl.

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Mix 1 minute/Speed 5.

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Place icing mixture in a piping bag/ziplock bag with tip cut off…

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and pipe on top of the jam, leaving the middle with only jam.

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Roughly spread the icing down to cover any ‘exposed jam spots’…

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and top/press the icing and jam topping with extra desiccated coconut.

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Iced Vovo Slice

Print Recipe

Ingredients

  • SLICE:
  • 230 grams plain flour
  • 130 grams butter
  • 130 grams milk
  • 110 grams sugar
  • 80 grams desiccated coconut
  • 2 x eggs
  • 1 teaspoon vanilla bean paste/extract
  • TOPPING:
  • 100 grams strawberry or raspberry jam
  • 170 grams icing sugar
  • 60 grams butter
  • 20 grams glucose syrup
  • 1 teaspoon milk
  • 1/8 teaspoon pink food colouring
  • Extra desiccated coconut to top

Instructions

1

Preheat oven to 180 degrees.

2

Add SLICE ingredients to bowl. Mix 20 seconds/Speed 5.

3

Pour and spread into a rectangular baking tin and bake for 18-20 minutes or until a skewer comes out clean.

4

Cool before icing. Clean and dry bowl.

5

Once cool, spread jam evenly on top of slice.

6

Add icing sugar, butter, glucose, milk and pink food colouring to bowl. Mix 1 minute/Speed 5.

7

Place icing mixture in a piping bag/ziplock bag with tip cut off and pipe on top of the jam, leaving the middle with only jam. Roughly spread the icing down to cover any 'exposed jam spots' and top/press the icing and jam topping with extra desiccated coconut.

Notes

*Pipe the icing on so that it is evenly distributed and makes it easier to get the nice defined jam strip through the middle **You can omit the glucose syrup from the icing mixture (it will make a buttercream), however the glucose makes it firmer to sit on top of the jam (has a fudge + icing sugar texture)

Baking/ Cake/ Thermomix

Coconut Ice Cake

This is my mum’s birthday cake for 2016! Her favourite sweet is coconut ice, and she also loves marshmallows – so I thought I would combine the 2!

This Coconut Ice Cake consists of two layers of Coconut Butter Cake, Coconut Buttercream, topped with toasted marshmallow, coconut ice balls, white roses, edible glitter, pink sugar rocks and edible gold leaf.

1. The Cake – Coconut Butter Cake x 2 Cakes

I used my 30 Second Vanilla Butter Cake recipe – and added 1 teaspoon coconut essence (instead of Vanilla) and 20 grams desiccated coconut.

2. The Icing – Coconut Buttercream x 4 Batches

I used my Perfect Buttercream Icing recipe – and added 1 teaspoon of coconut essence (instead of Vanilla) per batch.

3. Toasted Marshmallows

I used my Vanilla Bean Marshmallow recipe – dripped it onto the cake, and torched it, and poured and set the remaining in a slice tin (made a big batch!)

4. Coconut Ice Balls

I used my Coconut Ice Balls recipe and shaped it in various sizes to top the cake.

5. Assembly of the cake is illustrated as follows:

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Baking/ Cake/ Dessert/ Thermomix

Flower Power Cake

This was the cake that I made for my grandma’s 87th birthday!

This was a really easy and simple cake to make and includes:

1. 30 Second Vanilla Buttercake (x 2 cakes in 20cm cake tins) with toasted coconut in-between cake layers

2. Perfect Buttercream Icing (x 4 batches) piped with a Wilton 2D piping tip

3. Candy Melt Flowers (Red and Pink Candy Melts melted in ziplock bags and piped into flower shapes) with edible gold leaf.

I don’t speak/read/write in Chinese, however I copied some Chinese writing which says ‘Happy Birthday’ for my Chinese speaking grandma – and lucky she knew what it said! I was worried I copied the characters poorly lol!!

Assembly of the cake is illustrated in the photos below:

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Baking/ Cake/ Chocolate

Milo Buttercream Icing

This is a beautiful Milo Buttercream Icing perfect for your cakes or cupcakes! This is a variation of my Perfect Buttercream Icing recipe. This Milo Buttercream icing is piped on Milo Fudge Cake (made as cupcakes) in the photo, and will also be delicious piped on 30 Second Vanilla Butter Cake (made as a cake or cupcakes).

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Milo Buttercream Icing

Print Recipe

Ingredients

  • 120 grams butter (room temperature)
  • 340 grams icing sugar
  • 20 grams milk
  • 1 tablespoon cocoa
  • 3 tablespoons Milo

Instructions

1

METHOD (Thermomix):

2

Add the above ingredients into the bowl - mix 1 1/2 minutes/Speed 5.

3

METHOD (Electric Beater):

4

Place all ingredients into bowl and beat until light and fluffy.

Notes

Buttercream icing can be refrigerated/frozen, and defrosted at room temperature to pipe πŸ™‚

 

Cake/ Sweets/ Thermomix

Perfect Buttercream Icing

This has been the buttercream icing recipe I have been using in my Kitchenaid ever since my start of cake decorating. This is easy to pipe, tastes great, sets nicely and is veryΒ versatileΒ with colours and flavourings of your choice!

I’ve tried a few Thermomix buttercream icing recipes but always come back to my own that I make in the Kitchenaid. I haaate using the butterfly whisk with icing recipes as there always tends to be lumpy bits of butter in there – plus scraping the icing off it, and having another thing to wash just isn’t my thing!

You can make this with butter straight from the fridge, but you will just need to mix it for about 3 minutes, and scraping down after 1 minute.Β 

This recipe can also be easily doubled – mix for 1 1/2 minutes, scrape down, the mix for a further 1 1/2 minutes.

 

Β 
Add the above ingredients into the bowl
Β 
Mix 1 1/2 minutes/Speed 5
Β 
This was a batch of 20 cupcakes – I used 2 x batches of the Buttercream Icing recipe – scraped pink icing on one side, and white icing on the other side of the piping bag to get a dual tone effect
Β 
To pipe roses – start from the middle in a circular motion to the outside edge of the cupcake using Wilton 2D tip

 

Β 
Perfect Buttercream Icing – easy to pipe and sets nicely!


Perfect Buttercream Icing

Print Recipe
Serves: 12

Ingredients

  • 120 grams butter (room temperature)
  • 340 grams icing sugar
  • 20 grams milk
  • 1 teaspoon vanilla extract (or flavour of your choice)
  • Optional - food colouring

Instructions

1

METHOD (Thermomix):

2

Add the above ingredients into the bowl - mix 1 1/2 minutes/Speed 5.

3

METHOD (Electric Beater):

4

Place all ingredients into bowl and beat until light and fluffy.

Notes

Note: buttercream icing can be refrigerated/frozen, and defrosted at room temperature to pipe πŸ™‚

Baking/ Cake/ Dessert/ Sweets/ Thermomix

Orange Yoghurt Cake

This is super moist on the inside and nice and crunchy on the outside!Β I have a lot of oranges and yoghurt at the moment so thought I would combine the 2 together with some baking!

I used my Kmart Silicon Mini Loaf Pans for this – you can use any cake tin for this – muffin ones, square ones, or 1 loaf/cake tin but you will need to adjust the baking time accordingly.

Β Cut the ends off the orange and with a sharp knife, cut the orange rind off (leaving the white peel)
Β 
Cut the ‘white peel’ off
Β 
Quarter the oranges – discard the ‘white peel’ and ends of orange, and use the orange rind and quartered orange flesh
Β 
Add all cake ingredients to bowl

Mix 10 seconds/Speed 7
Β 
Pour into greased cake/loaf pan(s)
Β 
Bake for 30 minutes or until tops are browned
Β 
Wait for cakes to cool and make icing. Place icing in a zip lock bag then cut off the corner.
Β 
Pipe on top of the cakes

Β If you wish (and have an extra orange) – grate the rind of an orange

Β 

And sprinkle on top of icing
Β 
Orange Yoghurt Cake
Β 
Moist on the inside and crunchy on the outside – ENJOY!


Orange Yoghurt Cake

Print Recipe

Ingredients

  • 1 x orange - rind and quartered flesh (scroll down for example photos)
  • 230 grams self raising flour
  • 125 grams butter
  • 150 grams sugar
  • 250 grams yoghurt (any type, I use Jalna Vanilla)
  • 3 x eggs
  • Icing (optional)
  • 90 grams icing sugar
  • 20 grams butter
  • 1 tablespoon orange juice
  • + rind of 1 orange to decorate

Instructions

1

CAKE:

2

Preheat oven to 160 degrees.

3

Add all ingredients to bowl - mix 10 seconds/Speed 7.

4

Pour mixture into greased cake/loaf pan(s) and bake for 30 minutes or until tops are browned (adjust time depending on cake pan you are using i.e. if you are using 1 cake pan, bake for approx. 1 hour).

5

Leave to cool before icing.

6

ICING:

7

Add all icing ingredients to bowl - mix 10 seconds/Speed 7.

8

Spread/pipe on top of cakes (see photos below for serving suggestion).

Notes

Note: Icing is completely optional, this tastes great on its own or with some icing sugar on top. If you love icing, you can double the recipe to spread a thicker layer on top!