Tag Archives: Cooking

Scooby Dooby Doo, Where are you?

4 Oct


Rooster turned 5 a few weeks ago and we had his party this week end just gone. Originally he had planned to have this cake with fondant kiwis on top, but as the day got closer I just had no time or energy to work with fondant, also I didn’t really like his choice of cake so I talked him out of it.

We had hired a Scooby Doo jumping castle for the party, image

so I convinced him to have a Scooby cake. The one he chose even had a cake tin with accompanying instructions

Photo courtesy of Netties Vintage Box

And I discovered I could hire it, bonus! Then the only place in Brisbane that I could hire it from did not answer their phone, email and when I drove to the shop it was closed, I rang a place in Sydney and they were unable to get it to me in time, and I did not have time to find one to buy. So, with two days till the party, I decided to wing it.

I made a slab cake (it was even a packet cake! and I hate making packet cake)

I iced the cake with butter cream

I traced the picture onto grease proof paper then on the reverse side I piped the outline in black and then pressed it onto the cake.

So far, so good!

Then I filled in the ears and tongue with pink, the eyes with white, then using a small star tip I created Scooby’s fur.

For the burger I used a skewer to spread the different layers except for the lettuce layers, I used a leaf tip for a ruffle like lettuce effect.

I piped on the collar and dog tag and added a Happy Birthday.

I was pretty impressed with myself, especially since Mr Minx told me I couldn’t do it after I had a little melt down when I was trying to figure out how I would do it.

Once again I forgot to take a photo! I am so bummed, but here is a photo of the partially eaten cake.




Mermaid Tales

19 Sep

I feel so neglectful of my little blog. There has been so much going on in my house recently I hardly have time for basic human needs let alone blogging!

We have started on the next phase of our renovation, so I have been trying to organise our new front door, windows, other building materials, asbestos removal, the BA, Owner Builder permits, the new walk in wardrobe and the mortgage. In a midst all this we have had two birthdays, mine and Rooster’s.


This was the front of our house at the start of last weekend.


Since Rooster has been around my birthday is usually spent preparing for his, this year I decided I was going to have a cake and a little celebration though. We had a few friends around for a BBQ and I made a Mermaid cake. In this post I will tell you the story of the cake, forgive me for the lack of photos, it just completely slipped my mind to take any during the making process.

For the cake I wanted something a little different from the usual stock standard chocolate so I chose a passionfruit buttermilk cake. Here is the recipe I used.

Passionfruit Buttermilk Cake

250g butter softened

1 cup caster sugar

3 eggs separated

2 cups S.R flour

3/4 cup buttermilk (if you don’t have butter milk mix 1 tbs vinegar to 1 cup of milk and let sit until curdled)

1/4 cup passionfruit pulp ( I think I used double this amount)

Cream butter and sugar until light and fluffy, beat in yolks one at a time, stir in flour, buttermilk and passionfruit.

Beat whites until soft peaks appear fold into cake batter.

Pour into cake pan (I used a round 24cm pan) and bake in oven preheated to 160 degrees Celsius for 40 minutes or cooked through.

Due to the amount of cakes I am making for everyone’s birthdays I started colouring the fondant several weeks ago. For my cake I needed some variegated blue for the back ground. To do this I made a light and dark blue then made them into sausages and wrapped them around each other, then rolled it into a ball so that when it was rolled out the colours would swirl together.

Underneath the fondant I chose to use white ganache, which was something I have never done before. I made it in a 2:1 ratio like I do with dark chocolate ganache, however I have since read that white ganache should be made in a 3:1 ratio. So my ganache was soft but I forged ahead with the cake not knowing the problems it would cause later.

I rolled out the blue swirled fondant, rolled it up and put it on the cake, no problem, at least until I realised some of the fondant had stuck together and I had a big blog of unwanted fondant on the top of the cake. I tried to pull it off but it wouldn’t budge, I tried to smooth it out but due to the soft ganache it wasn’t providing the support I needed to be able to do that and I would have torn the fondant. In the end I just placed the mermaid over that spot and managed to cover most of the mistake. I also had an air bubble, put I was able to pop that with a skewer and there wasn’t much of a mark left.

To make the mermaid I just used a picture and molded the pieces on top of the picture then transferred it to the cake. I used little cut out stars,  silver cachous and some pearlescent edible powder to embellish it.

Then because of the softness of the ganache I put it in the fridge. This was the wrong move. I have put fondant covered cakes in the fridge before and not had a problem, but I think they did not have runny ganache under the fondant and the fondant may have been dried out before going in the fridge.

So a couple of days later I pulled the cake out and it was wet like someone had sprayed it with water. I panicked and ran to my best friend Google to ask “Why is my fondant wet?” and “How can I fix this?” Google suggested it was due to humidity and advised I put it in front of a fan to dry out and brush it with some corn flour.

So then my cake spent half the day in front of a fan and covered in cornflour. The fondant dried but the ganache got softer. I tempted fate by returning it to the fridge, and monitored it closely for any ill effects but it seemed fine, no more weeping. I was so relieved.

So here is the cake

You can see it is not perfect. However, it was delicious and my friends were suitably impressed!



Paleo Caramel Mud Cupcakes

16 Aug

I love caramel mud cake, actually I love anything caramel so when I saw this recipe from Wholefood Simply I just had to try it!DSC_0836

I made a couple of changes. I didn’t have coconut flour, so far in my Paleo journey I have refused to buy it as it is soooo expensive, and as nice as coconut is I don’t want everything to taste like coconut.

Here is my version of the recipeDSC_0832

1Kg of raw sweet potato, roast in oven in chunks with skin on until soft then remove skin (which are a super tasty treat themselves)

10 medjool dates, seeds removed

3 tablespoons hulled tahini

1 teaspoon vanilla

1/4 cup arrowroot

1/4 cup tapioca starch

1 teaspoon bicarb soda

4 eggs

Pinch of salt

Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit.

Process dates, potato and egg until smooth.

Transfer to a bowl and add the rest of the ingredients and mix well.

Pour batter into prepared tin or patty papers and bake 45 minutes for a cake or 20 minutes for cupcakes.

Now for the Icing

4 heaped tablespoons hulled tahini

4 heaped tablespoons honey

4 heaped tablespoons coconut oil

2 medjool datesDSC_0826

Blend everything until smooth, put in the fridge to harden up and then top cake with it. This icing is very runny at room temperature and I found the coconut oil doesn’t mix in very well. Sharon from Sweet Potato Bun suggests that coconut oil may not be the best thing for icing since it is unstable at room temperatures and that perhaps pastured butter or palm shortening is a better option, she also adds some arrowroot to her icing to mimic the structural hold of cornflour in icing sugar, so these might be some things to experiment with in the future.

So how does it taste I hear you ask. Fabulous! I didn’t know what to expect from the sweet potato, I knew that it would be moist from when I made the chocolate zucchini cake, and I was concerned about the tapioca starch/arrowroot as it gives the batter a bitter after taste, but this seems to bake out and I had some lovely little moist and decadent caramel mud cupcakes. The icing, although very runny is delicious, beautiful caramel date and honey flavoured with a hint of coconut. I really am fighting hard not to go back to the fridge and eat them all!DSC_0834

Once again I have been pleasantly surprised by Paleo baking, the only thing that disappoints me is that it is not as pretty to look at as regular baking.


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