Pancake Cake

 

Thick layers of sultana buttermilk pancakes with spiced apple butter in each layer with maple syrup sweetened mascarpone with lemon juice and chopped caramelised hazelnuts, yum!

Christmas Cake 2013 for the Davies's

 

This is same but with a Mexican nativity scene as requested due to the upcoming Mexico trip in 2014!

Christmas Cake 2013 for the Whittaker's

 

 

 

This year I used crystallised ginger, figs, dates, sultanas and tropical fruit with allspice and I used spiced rum, I'm looking forward to trying it. 

S'mores Bars

I used ginger nuts and digestives instead of graham crackers and I used coco pops instead of coco pebbles (the English version) and added 3 heaped tablespoons of Nutella.

http://www.bakersroyale.com/bars-and-cookie-bars/smore-bars/

Blueberry Pancake Under The Sea Birthday Cake

Ziggy's 2nd Birthday

Cake from:

http://thecakeblog.com/2013/04/blueberry-breakfast-cake.html

In the layers I used blueberry jam and mascarpone mixed with lime juice and maple syrup. I used blue colouring on the frosting which was just humming bird vanilla buttercream.

 

Blueberry Flavouring Frosting

I wanted to try out some blueberry flavouring so I made some vanilla cupcakes and some vanilla buttercream and added some to the frosting with a bit of blue colouring. The feedback was that it tasted processed/chemical so not to use it.

Spiced Blondies With Cream Cheese Frosting

Adapted from Raspberricupcakes:
 http://www.raspberricupcakes.com/2012/08/spiced-blondies-with-chai-infused.html

Spiced Blondies with Cream Cheese Frosting

 

225g unsalted butter, melted 

275g packed light/dark-brown sugar

2 large eggs

1 1/2 tsp pure vanilla extract or vanilla bean paste

2 tbsp Maple Syrup

250g plain flour

1 1/2 tsp ground cinnamon

1 tsp freshly ground pepper

1 tsp ground ginger

1/2 tsp ground cardamom

1/4 tsp ground cloves

1/4 tsp ground coriander seed

½ tsp ground nutmeg

100g Pecans chopped

1/2 tsp salt for flour mixture

 For the Frosting:

100g Unsalted butter at room temperature

100g icing sugar

100g Philadelphia

1 tbsp Maple Syrup

2 tsp Vanilla Extract

1 tsp cinnamon

1 tsp nutmeg

½ tsp ginger

Pinch coca  

Preheat oven to 180°C, Brush a 8 inc square brownie tin with butter; line pan with a piece of baking paper, leaving a 2-inch overhang on two sides. Butter paper. Sift flour and ground spices together in a medium bowl and set aside. In a large bowl, whisk butter and sugar until smooth. Whisk in egg and vanilla. Add flour and spice mixture; stir together just until moistened (do not overmix) add pecans. Transfer batter to prepared pan; smooth top. Bake until top is golden brown and a knife is inserted into the center comes out clean, 30 minutes. Set pan on a wire rack, and let cool completely.

Wisk butter and icing sugar together until smoth, add vanilla, maple and spices and mix again. Add Philadelphia and mix again then refridgerate for 30 minutes. Spread thickly over the top of blondies, smoothing with a spatula. Line with a fork then dust with cocoa. Cut into 16 squares. Can be stored in an airtight container for several days.