Lollypop Cookies

I mentioned in my last post I was going to try to stick to a bit of a theme with my September posts, here is my second sweet made of sweets idea, Lollypop Cookies.

I don't really know what to say about these cookies except- how cute are they? These might be the coolest cookies I've ever made, they were so easy but I think they look awesome! I can't wait to make some for halloween, I think some in orange and black will be a great addition to a halloween dessert table.
To make the cookies- Prepare cookie dough. (I used my usual sugar cookie recipe)

Divide the dough into equal parts and knead a different colour into each. I used pink, yellow, and blue.

Take a small amount of each colour of dough (a bit over a heaped teaspoon) and press one on-top of the other.
Role the dough out to form a rope around 30cm long.
Twist each end of the rope in the opposite direction to make the swirling pattern.
Coil the rope of dough up into a tight coil.
Make the cookie to the size you like (they will spread a little while baking), trim off any excess and gently press the end to attach.
Place the cookies in the freezer for 5 to 10 minutes to firm up a little so they hold their shape as you gently push in the popsticks.
Bake the cookies according to the sugar cookie recipe. Allow them to cool on the baking trays.
Decorate with little bows and enjoy!

Doughnut Cookies

Months ago I bought a cutter for making doughnuts, I've wanted to make them so many times since but haven't had the time to devote to them. I found the doughnut cutter earlier this week as I was attempting to sort out my ever growing cookie collection.

I decided to use it to make some cookie look-a-like doughnuts rather than fiddling around with dough making and raising times. In the end I didn't even use the cookie cutter as I wanted to make smaller puffy cookies, but will definitely use it to make some rolled cookies soon.

This one idea inspired me to make September a month of themed baking, sweets made of sweets. Hopefully most of this months post will be treats either inspired by or look-a-likes of other baked goodies, I'm thinking maybe some cookie lollipops, icecream cupcakes, and cookie pies as a few ideas.

Here is the first, cookie doughnuts. So so much faster than the real things but just as cute.

To make the Cookie Dough- prepare the cookie dough, I used this sugar cookie recipe.

For the Strawberry Glaze Icing

2 cups icing sugar

1 teaspoon butter

2 tablespoons boiling water

pink colouring (how much you like)

1/2 teaspoon strawberry flavouring

To make the Icing- sift the icing sugar into a small bowl, stir in butter, colouring and strawberry flavouring and enough water to make a smooth icing. (The consistancy should be similar to thickened cream.)

To make the Cookies- Roll tablespoons of dough into balls.

Slightly flatten the balls of dough and cut a circle out of the center (I used the smaller end of my large plain piping tip.)
Place the cut cookies on a lined baking tray, about 2 inches apart. Chill the tray of unbaked cookies in the freezer for 5 minutes to stop them spreading too much while baking.

Bake the cookies for around 18 minutes until slightly golden. Allow the cookies to cool on trays before icing. While the cookies are cooling prepare the glaze icing.
Dip the top of the cookie into the strawberry glaze, gently lift out and allow a little of the excess icing to drip off.
The glaze will settle to coat the top.
Sprinkle the doughnut cookies with some pretty sprinkles.
Place the cookies wire rack to allow any excess icing to drip off.
When the glaze is set, eat them up!

Chocolate Cake

Are you look for a delicious, super easy chocolate cake? Yes? I've found it! I'm pretty sure this is the yummiest chocolate cake ever and its not just me saying that, everyone who has tried it has said the same thing.

The recipe is actually from the Hersey's website, its called the 'Perfectly Chocolate' Cake and they're not wrong. I don't have any Hersey's cocoa so used my regular dark cocoa with great results.

I've used this recipe a number of times now, for the cars cake and for some chocolate lamington cupcakes a while back, it has always turned out super moist and oh so chocolaty. I haven't even mentioned the most swoon worthy part, the icing, I did things a bit different from the original recipe but it was yummy. I don't know know how to describe it, its so smooth and creamy, it almost reminds me of chocolate mousse.

The cake is very simple and easy to make, basically just mixing all the wet ingredients into all the dry ingredients and putting it in the oven.

I think I've used all the words for awesome I know in this post, its yummy, perfect, moist, chocolaty, swoon worthy, delicious! Please try it.

• For the Chocolate Cake
• 
  
• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup Dark Cocoa Powder
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

To make the cake- Preheat your oven to 180 degrees c. Grease and flour two 8 inch round cake tins.

In a large bowl add sugar, flour, cocoa powder, baking powder, baking soda, and salt, whisk together.

Add the eggs, milk, oil,water and the vanilla to the dry ingredients. Beat the wet and dry ingredients together on medium speed for two minutes.
Evenly divide the cake mixture between the prepared cake pans.
Bake the cakes for 30 to 35 minutes or until a skewer poked in the middle comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning them onto wire racks to cool completely.
While the cake is cooling prepare the icing.

For the Frosting

100 grams unsalted butter (softened)

3 cups icing sugar

2/3 cup cocoa powder

1/3 cup milk

1 teaspoon vanilla extract

To make the frosting- In a medium bowl beat the butter until pale and fluffy. Beat in the cocoa powder and the vanilla extract. Add the icing sugar and milk in two parts, adding a little extra milk if the frosting is too dry, continue beating until the frosting is smooth, fluffy and delicious.

Spread the bottom half of the chocolate cake with frosting. Sandwich the second cake layer on top.
Cover the entire cake with generous swirls of the remaining icing.

Enjoy with a big glass of milk!

Birdhouse Cake

Happy Birthday Mum!!

Actually my Mum's birthday was at the start of August so I'm a little late in posting this, ah well I'm doing it now.

Mum really likes birdhouses (and so do I) so I though it would make a fun theme for a mini dessert table. I wasn't able to spend the amount time I really would have liked to on this but I think it still turned out cute.

Mum requested her favorite kind of cake, orange and poppy seed so I used the same recipe as her Cake-Slice Cake last birthday. The recipe makes a beautiful moist cake with a good hit of orange flavour. Double the recipe made two round 8 inch cakes and six cupcakes.

The birdhouse on the top of the cake was made from a 50/50 mix of fondant and gum paste. I glued the fondant pieces together with royal icing, much like a gingrbread house.

I iced the cake with a pale yellow orange buttercream (which melted a bit in the car on the way there) and covered it with a sprinkle of pink fondant flowers.

Blue Heart Cake

I've been so lucky to make so many cakes over the last month, this was the first. I was asked to do an engagement cake based on my valentines day heart inside cake. The couples invitations featured a big blue heart and they wanted to continue the theme in the cake. It took me some time to work out how to make a cake for 40, with each slice having a blue heart inside but I think it worked out great.

I ended up making three round cakes which were iced and stacked on top of each other using dowels and boards. The entire cake was then given a final coat of yummy white chocolate buttercream to hide the separate layers and topped with a big blue fondant heart. The outside of the cake looked pretty and simple and I was told everyone loved the hidden hearts inside.

Here is a little update with a peak at the inside of the cake. (Thanks Steph for the photos)

Passionfruit Cheesecake Slice

I seem to have a never ending supply of passionfruit, for at least a few months the fruit bowl on my bench has not been without them. This last weekend I picked the last few off the vine outside my door and decided to make something yummy while there were still some left.

I really wanted to make passionfruit meringue tarts but had used up all the eggs making cakes so that didn't work out, but luckily for me I had everything needed for a chilled cheesecake. Yum!

I really loved how simple this recipe was, the only thing I'd change about it next time is the amount of gelatine. The cheesecake didn't set quite as firm as I would have liked, so I'd probably add another half or tablespoon of gelatine. It really is tasty though, the slightly tart swirls of passionfriut pulp were perfect with the sweet cheese filling.

Passionfruit Cheesecake Slice (from Good Taste Magazine)

• For the Base
• 250 grams Butternut Snap Cookies
• 100 grams butter, melted
• 
  
• For the filling
• 2 tablespoons hot water
• 1 tablespoon gelatine powder
• 9 passionfruit (1/3 cup of passionfruit juice plus seeds)
• 500 grams cream cheese, at room temperature
• 250mls (1 cup) thickened cream
• 155 grams (3/4 cup) caster sugar

To make the base-Line a 16 x 26cm slab pan with non-stick baking paper.

Place the cookies in a clip lock bag and crush with a rolling pin (or use a food processor if you have one). In a small bowl mix the crushed cookies and until well combined.

Using a spatula spread and press the biscuit mixture firmly over the base of the pan. Cover with plastic wrap and chill in the fridge for 30 minutes.

To make the filling- Sprinkle the gelatine over the hot water in a small heatproof bowl. Stand the bowl in a larger heatproof bowl or pan, fill the bowl/pan with boiling water until it reaches halfway up the side of the bowl. Stir until the gelatine dissolves, set the bowl aside to cool slightly.

Cut and scoop out the passionfriut, using a fine seive seperate the juice from the passionfruit pulp with the back of a spoon. Set the separated juice and seeds aside.

Add the soft cream cheese, cream and sugar in a large bowl, beat with an electric beater until smooth.

Beat in the passionfruit juice and the gelatine mixture.

Spread the cheese filling over the prepared cookie base, smooth with a spatula.

Spoon the reserved pulp over the cheesecake mixture (I dont love passionfruit seeds so only used a few tablespoons).

Swirl the passionfruit throught the top of the cheesecake using a flat blade knife.

Tap the slice tin on the benchtop a few times to smooth the mixture. Place the cheesecake in the fridge overnight to set. Cut into squares to serve.

Enjoy!

Jet Ski Cake

Just a quick post to share some pictures of the second cake I made last week. I was asked to make this cake as a gift, inspired by the giftee's love of his stand-up jet ski and heading out to the beach. I don't know anything about jet skis, it was news to me there are stand up and sit down models so you can imagine I found this cake challenging.

Despite some troubles modelling the ski and man, I am really happy with how the whole cake turned out. The inside was a super yummy chocolate mud cake (I had enough off cuts to snack on for a few days), I'll share the recipe soon.