My favourite type of cake – carrot cake, condensed into something you can eat for breakfast. This smelled exactly like a carrot cake tastes shen it came out of the oven. Keep it in an airtight container for around a week.
Particularly excellent on carrot cake, but also good for white/yellow cake. I used this on vanilla rainbow cupcakes.
- 200g (1½c) icing sugar
- 120g (4 oz) cream cheese
- 30g (1/4c) butter
- 1 tsp vanilla extract
- 120g (6oz) white chocolate
- Beat the butter and cream cheese until smooth.
- Melt the chocolate in the microwave, then cool slightly. Add to the cream cheese and beat well.
- Add the icing sugar and mix until smooth.
Fitting loosely with the theme of St. David’s Day on 1st March (yellow = Daffodils/Wales?), this banana and coconut cake is loaded with fruit and coconut – I even managed to sneak some rum in.
The sponge base is first soaked in pineapple/rum syrup overnight, then topped with creme patissiere, sliced bananas, whipped cream and coconut.
Easter may be a way off yet, but these chocolate cupcakes start the ball rolling, with an army of Lindt bunnies ready for April 5th.
Smooth, creamy buttercream which can be piped or spread onto cupcakes.
- 150g (2/3c) unsalted butter
- 250g (3/4c) icing sugar
- 2 tablespoons whipping cream
- 1 tsp vanilla extract
- Beat the butter and icing sugar until smooth, then add the vanilla and whipping cream.
- Mix on high speed until smooth.
Possibly the chewiest cookies I’ve ever made. Filled with chunks of chocolate, marshmallows and cornflakes. I underestimated how much they’d spread during baking so they actually ended up like enormous cornflakes. Super chewy though which is good.
Given the difficulty in making some of the more traditional Chinese desserts (ie: Mooncakes), these mini cheesecakes are a great excuse to use star sprinkles for lucky year of the goat.
I’ve also included a recipe for a caramel sauce to be used instead of the cherry glaze if you prefer.
Lemon cookies shaped like chickens – with a little over a month to go until Easter, my Easter baking season has officially started. These are coated in desiccated coconut, have peanut butter feet and lemon meringue noses.
I’ve had mixed success with brownies in the past. They usually taste fine but seem to always rise too much then the crust separates. Not these though- they were insanely chocolatey and had swirls of cheesecake and raspberries throughout. I drizzled a few squares of milk chocolate over the top for added fanciness.
These are probably the type of cookies rodeo folk eat to keep them going while they’re working on the rail road all day. Oatmeal cookies filled with chocolate chips and pecans and coconut. They’re chewy