Category Archives: Food

Classic Rock Salt and Sesame Pretzels

Hi all!

Over the last couple of months I have been so hooked on The Great British Bake Off, watching episodes back to back. It’s so good! Paul Hollywood’s breads always turn out so perfect. My brother who is also an addict of the series requested that I make these instead of a birthday cake and so I delivered! This was my first attempt at playing with bread dough and I’ve got to say, it was really fun!

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I tried the classic rock salt version, which appeared in Season 4, episode 4. As I am more of a visual learner, watching that episode was a huge aid in the success of my pretzels! However, I will link the recipe here as it is informative too.

IMG_7454I was happy with how they turned out, they were crisp on the outside and had a chew to it.

IMG_7437Have you made pretzels before? If so, what flavours have you attempted? Hope you enjoy the photos. If you have any questions please leave them below. Don’t forget to like and follow if you haven’t already! You can also find me on instagram, @aliciaspunsugar for more pictures and exclusive bakes/treats.

 

Passionfruit naked cake with lemon and passionfruit curd

Hi everyone!

I’m going to share a cake recipe that I used for my friend’s 22nd birthday. He was going for a rustic theme and wanted something summery so I went with a naked cake, using passion fruit and fruits that are in season right now in Australia. I followed the cake recipe by Phoebe Wood and Kirsten Jenkins and a lemon and passionfruit curd by Poh Ling Yeow. The recipe below makes 2x 20cm round cakes. I made 4 batches of this cake recipe, which filled 3x 20cm round cake tins and 2x 27cm round cake tins.

Passionfruit cake
Photo taken by Adriana, follow her on instagram @adrianasavvy

 

Passionfruit naked cake:

Ingredients:

  • 200g unsalted butter, softened
  • 1 cup caster sugar
  • 4 eggs
  • 240g (1cup) sour cream
  • 125ml (1/2 cup) fresh passionfruit pulp or canned passionfruit pulp (roughly 6 passionfruits)
  • 350g (21/3 cups) self-raising flour, sifted

 Directions:

  1. Preheat the oven to 160o Grease 2x20cm round cake pans and line with baking paper.
  2. Beat the butter and sugar until pale and fluffy. Add one egg at a time until well combined. Beat in the sour cream and passionfruit pulp and combined. Fold in the flour. Evenly divide the cake mixture into the cake tins. Smooth the tops and bake in the oven for 40-45 minutes or until a skewer placed in the middle of the cake is clean when removed.
  3. Remove from the oven and cool in the tins for 15 minutes before placing it on a wire rack.
  4. Once completely cool, trim off the domed top of the cake.

Assembling the cake

  • I trimmed off the tops of the cakes (except for top layer) and sandwiched whipped cream and this lemon and passionfruit curd in between each layer.
  • Placed 5 plastic tube dowels through the middle of the bottom, larger tier before placing the top tier on top to give structural support.
  • Dust the cake with icing sugar and garnish with fresh fruit and serve with the remaining curd.

pott cake 3

 

Happy baking! Please like and follow if you haven’t already, leave me a comment below if you have any questions. Follow me on instagram, @aliciaspunsugar to see more from me! 🙂

Lemon and passionfruit curd recipe

Hi everyone, happy new year!

I used this delicious curd recipe for my friend’s birthday cake, which will follow this post. Stay tuned. I used Poh Ling Yeow’s lemon and passion fruit curd recipe.

Lemon and passion fruit curd recipe

Ingredients:

  • 180g unsalted butter, softened
  • ¾ cup caster sugar
  • 1 tsp vanilla bean paste
  • pinch of salt
  • 4 large eggs
  • 1/3 fresh or canned passionfruit pulp
  • 1/3 cup lemon juice
  • zest of 2 lemons

 Directions:

  1. Beat butter, sugar, vanilla and salt until combined. Beat one egg at a time until just combined. Don’t be alarmed if the mixture looks curdled. Mix in the passionfruit pulp, lemon juice and zest until combined.
  2. Cook mixture in a medium saucepan on a low heat setting until it has thickened (roughly 15 minutes). The consistency should be thick enough to coat the back of a wooden spoon. Test by drawing a line at the back of the spoon with your finger, if the line remains as is, without the curd running off, it is ready to be removed from the stove.
  3. Pour curd into a sterilised glass jar, screw the lid on and invert jars until completely cool before refrigerating.

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Thanks for reading, please like and follow my blog and if you’d like to see more from me, follow my instagram, @aliciaspunsugar

Gingerbread Cookie Ornament

Hi everyone,

Thought i’d make a quick post just to share what I did for my christmas tree. Sorry for the delayed upload, I have been busy running around in preparation for christmas day. I can’t believe it is already christmas eve!  Perhaps you could make this during christmas day with the family. I was inspired by nordic christmas ornaments, cookies on pinterest and wanted to recreate this cookie screen saver. I followed this recipe and used store bought royal icing mix added with water.

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Again sorry for the late and short post,  but if you have any questions, please feel free to leave me a comment. I’m more than happy to answer them.

I hope everyone has a merry christmas and a happy new year!

 

 

The Healthier Mocha Brownie recipe

Hi everyone,

I’ve been trying to cut down on junk food so I’ve been trying to look for a cleaner version of a brownie. I have created a brownie that is a chocolate fudge slice/brownie hybrid. It has hints of hazelnut in the base, which makes it so much more delicious, almost like you’re eating a choc and Nutella treat. The recipe I have created was inspired by Luke and Scott’s chocolate slice from their book, Clean Living Cookbook: Delicious Paleo Food to Help You Change Your Life. Recipe can be found below.

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Recipe:

Ingredients:

Base:

  • 1/3 cup Cacao and Hazelnut spread (you can also use any other nut spread e.g. peanut butter or almond)
  • 2 tablespoons Coconut oil, melted
  • 150g almond meal
  • 1 tablespoon Cacao powder (or regular cocoa powder)
  • 1 tablespoon Rice malt syrup
  • 1 teaspoon of instant coffee
  • pinch of salt

Filling:

  • 12 dates, pitted
  • 2 tablespoons cocoa powder

 Top layer (Optional):

  • 1 tablespoon Coconut oil
  • ½ tablespoon of cocoa powder
  • ½ tablespoon Maple syrup
  • Handful of Cacao nibs (to scatter on the top)

 Directions:

  1. Place all of the base ingredients into a food processor until everything is well combined. Spoon into a greased and lined 18cm x 18cm brownie tin and pack it down firmly. Stick it into the freezer for 10 minutes.
  2. Place all of the dates and cocoa powder into the food processor until mixture is smooth. It will form a smooth thick clump when ready. Smooth this mixture onto the base evenly.
  3. Mix the cacao powder, maple syrup and coconut oil together. Pour on top of the brownie. Sprinkle the cacaco nibs on top and set in the freezer for 30-60mins before serving. Store in an airtight container in the freezer.

Thanks for reading! Please follow and like if you haven’t already 🙂

Peppa Pig Muddy Puddle Desserts for Kids

Hi everyone! Hope you are all well. It’s time for me to finally make my last post on some treats that you can create for a Peppa Pig themed party. If you haven’t seen my other Peppa Pig themed treats then have a look at my Peppa Pig Picnic Birthday cake and Peppa Pig Vanilla cookie pops. For those who aren’t familiar with Peppa Pig, she always puts on her yellow boots when playing outside in the mud. So I’ll be summarising the process of how I created these Muddy Puddles. It’s extremely easy, all I did was remove the cream filling of some Oreo cookies and bashed them up with a rolling pin. I made sure that the crumbs weren’t too fine, to give it a ‘dirt’ appearance and spooned them at the bottom of the plastic cups. I continued to pipe some chocolate crème pâtissière (I used this recipe which can be found hereon top of the crumbs, spooned more Oreo crumbs on top and placed a pair of yellow boots, which were made out of fondant. I used the white fondant from Satin Ice and used yellow gel colouring.

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Thanks for reading! Hope you all weren’t sick of all the Peppa Pig posts. I swear this was the last one! Leave a comment below if you have any questions and follow/like my blog!

Peppa Pig Vanilla Cookie Pops

Hi everyone,

As promised in my previous Peppa Pig cake post, I’m going to go through the process of how I constructed the Peppa Pig cookie pops. It’s super easy and cute for kids’ birthdays. You don’t necessarily need to recreate Peppa Pig, this would also work great with other large cookie cutters for other characters or shapes (e.g. stars or flowers).

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Peppa pig cookie pop

Peppa Pig Vanilla Cookie Pops

Vanilla cookie recipe

Adapted from Sugary Winzy’s Pinwheel cookie recipe (just made the vanilla dough)

Yields roughly 20 cookie pops (this will vary, depending on the shape and size of your cookie cutter)

Ingredients:

  • 1 cup butter (227g) butter
  • ¾ cup caster sugar
  • 2 eggs
  • 4 teaspoons vanilla bean paste
  • 3 cups plain flour, sifted
  • 1 tablespoon baking powder
  • Pinch of salt

 Lemon royal icing:

  • Powdered royal icing (Queens brand) mixed with some lemon flavouring and water.

 Directions:

  1. Cream butter and sugar until light and fluffy.
  2. Beat in 1 egg at a time until completely mixed. Mix in the vanilla extract.
  3. Mix in the dry ingredients until well combined. Wrap the dough mixture in plastic wrap and refrigerate for an hour.
  4. Roll the dough out around and cut out shapes with the desired cookie cutter (I used a large Peppa pig cookie cutter, roughly 8cm wide)
  5. Push a cookie pop stick (Wilton cookie sticks) behind the cut cookie. Reinforce the back with some leftover cookie dough. Continue this process until all the cookie dough is finished.
  6. Place all of the cookie pops on a tray, lined with baking paper and stick in the freezer for 10-20 minutes. Preheat the oven to 165oC (325F).
  7. Remove tray from the freezer and bake in the oven for 15-20 minutes or until the edges of the cookies are golden.
  8. Place cooking on a wire rack to cool.
  9. Prepare royal icing when the cookies have cooled. I flood the cookie with light pink royal icing and then let them set for roughly 30 minutes, until a crust formed on the surface. I then thickened the royal icing, until it became 20-second icing in order to pipe on the facial features. The black pupils of the eyes were drawn on with a black edible marker.
  10. Allow the cookies to set over night. Wrap in plastic and tape the bottom tightly.
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Wrapping them up!

The part about the royal icing can become a little confusing, so leave me a comment below if you have any questions. Like and follow if you haven’t already! Have you made cookie pops before? If so, what flavour and what shape? In other news, I just created an instagram account, @aliciaspunsugar. Come follow me! :).