sweet treats

I strongly recommend Le Petit Gateau on Little Collins St if you’re looking for a fancy and oh so good cakes and so. I guess it’s a bit pricey (average would be $7-8) for a small slice of cake or what’s shown but it’s definitely worth it. Every thing is made from quality products and produced so finely, I would know this because I did work experience there in the pastry kitchen and I absolutely loved it! 

Decorated at a cupcake workshop at Cupcake Central I attended with some friends on the holidays. 

raspberrypeachtea:

Tony’s 17th celebration yesterday! I made him mocha cupcakes. It was my first time using fondant to decorate cupcakes like that so I’m fairly happy with myself yipee. 

For the cupcakes I used the one I used previously

Coffee swiss meringue buttercream from http://www.whisk-kid.com

Ingredients:

• 1 1/2 c (300 g) sugar
• 7 egg whites
• 27 Tbsp (381 g) unsalted butter, room temp
• 2 Tbsp instant coffee
• 2 Tbsp warm water

Method:

In a double boiler, cook the egg whites and sugar over medium heat, whisking constantly, until the sugar is completely dissolved (test by rubbing some between your fingers. If it’s completely smooth, it’s done). Pour into another bowl (a stand mixer is preferable) and whip on high speed until room temp. Then, on a medium-low speed, add the butter, waiting until each piece is completely incorporated before adding the next. The buttercream may turn into a soupy curdled mess during this process, but if you continue beating it for a few minutes it will become light and fluffy. While it’s beating, combine the water and instant coffee. Pour into whipped buttercream as you would an extract, and beat to combine. Pipe as preferred.

Enjoy!

Blueberry cupcake sized cheesecakes

There was a family gathering at our house yesterday so mum told me to make something and cheesecakes they were! It was my first time making it and I’m fairly happy with it. I’m not a fan with cheese but cream cheese is fine.

Recipe adapted from http://annies-eats.com

Makes roughly 20

Preheat oven at 170 degrees C, line cupcake pans with paper liners.

Ingredients:

Base-

1 and a half cups of Marie biscuits crumbs

4 tbs melted butter

3 tbs sugar

Method:

Combine the biscuit crumbs, butter and sugar in a bowl until well blended and moist. Press 1 tablespoon of the mixture into the bottom of each cupcake liner.  Bake until just set, 5 minutes.  Transfer to a cooling rack.

For filling:

500 grams of cream cheese

3/4 cup of caster sugar

pinch of salt

1 tsp vanilla essence

2 large eggs, room temperature

Method-

To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.  Blend in the sugar until smooth.  Mix in the salt and vanilla.  Beat in the eggs one at a time, mixing well after each addition.

Too assemble spoon the cheesecake batter over the crust in each  cupcake liner, 3/4 full and simply add blueberries or put the blueberries on the crust first then spoon the mixture on top. 

Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking.  (They will look quite puffed initially but will return to normal quickly.)  Transfer to a wire cooling rack and let cool to room temperature.  Transfer to the refrigerator and let chill for at least 4 hours before serving.

Enjoy!