Toasted Coconut and marshmallow macaroons

cup cakes

flower cup cakes with wilton sugar and butter cream

 

 

chocolate rounds (cake)

Marshmellow rose ice cream with white chocolate decorations

alphabet sugar cookies

EASY coffee cream cake

 

 

Cake recipe:

125 g butter

2/3 cup (130g) firmly packed brown sugar

1/3 cup (75 g) castor sugar

1/2 cup (125ml) milk

2 tsp instant coffee powder

2 eggs

1 1/2 cups self raising flour (225 g)

 

combine butter, sugars, milk and coffee in medium sauce pan.

stir over low heat until butter is melted

let it stand for 10 min.

stir in eggs and flour.

pour in pan and bake as you know your oven will!

 

coffee cream frosting

125g butter chopped

1 1/2 c icing sugar

3 tsp coffee dissolved in 2 tbsp. hot water.

 

beat butter until white as possible

beat in half of icing sugar , all the coffee mixture and then the rest of the sugar.

pink and white petit fours

toffee apple sorbet with salted caramel

florentine tart

 

Florentine Tartlets with Frangipane 
adapted from Junior Masterchef and taken from 
http://maribermaindidapur.blogspot.com/2011/02/florentine-tarts-with-frangipane.html

sable pastry:
225 gr plain flour
75 gr icing sugar
pinch of salt
150 gr unsalted butter, chilled, diced
1 egg

frangipane:
40 gr unsalted butter
40 gr caster sugar
1 egg
1 egg white
60 gr almond meal

topping:
50 gr honey
50 gr caster sugar
50 gr unsalted butter
50 gr flaked almonds
60 gr glaced cherries
20 gr cornflakes
100 gr dark chocolate

direction:

1. preheat oven to 180 degree C.
2. pastry: sift flour, icing sugar, and salt in a large bowl. add the butter, rubs until resembles fine breadcrumbs. mix in egg and knead dough until just combined.
3. place half the dough in between 2 sheets of baking paper and roll out as thin as possible approx. 3mm. refrigerate. reserve remaining in fridge.
4. frangipane: add butter and sugar to the chopper attachment of stick blender and blend until thick and creamy, use a spoon to scrape the sides of the chopper if required. add egg and egg white and process until combined. add almond meal and process until combined.
5. grease 6x8cm loose based tart pans. remove chilled pastry from fridge, using a 10cm round pastry cutter, cut discs from pastry and use to line the prepared tart pans and trim any excess pastry.
6. spoon frangipane mixture evenly between 6 tart shells, place on a baking tray and bake in oven for 12-15 minutes or until cooked through and golden. remove tartlets from oven and let cool for 2-3 minutes.
7. topping: combine honey, sugar, and butter in a medium saucepan, stir over medium heat until sugar is dissolved and mixture become foamy. add almonds, cherries and cornflakes and stir gently until combined.
8. place chocolate in a bowl over a saucepan of simmering water, stir chocolate until just melted, spoon into piping bag, using scissors snip the end to make a small hole. spoon the topping onto the tarts, then drizzle with chocolate to serve.

* I don't like the taste of honey so used golden syrup
* I don't like dark chocolate so used Cadbury dairy milk
* remember to roll sable thinner, I didn't :(