Monthly Archives: April 2012

A Belated Tribute: Anzac Day 2012

ANZAC. Standing for The Australian and New Zealand Army Corps. A word forever uttered with solemnity, dignity and respect.

Anzac Day. A commemorative day to celebrate those who fought for our country, pushed aside differences to aid each other as comrades so that their nation could forever sleep in peace and safety.

2016 will mark the 100th Anniversary of Anzac Day. Since 1916, there have been parades, marches, assemblies and speeches in every hall in Australia, as small as school gyms or as large as the Australian War Memorial.

Dawn Ceremony

Dawn Ceremony

Anzac Day initially began to commemorate the brave soldiers who participated in the tragedy known as Gallipoli. Eventually, this prestigious day grew in scope, and now celebrates the war efforts of all involved – soldiers, nurses, doctors, carers, the list goes on – everyone who made a stand and helped their country to allow it the freedom we all experience today.

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Anyone For A High Tea?

Ok, even though the title almost gives it away, what am I posting today?

Perhaps this little party will enlighten you on it…

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hightea
N.B. British accents must be taken if speaking this dialogue out loud

Devonshire, England

“Oh, Lord Grey, what an unexpected surprise! Take his coat, Jamieson, immediately!”

“Yes, ‘m”

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Manipulation Before Breakfast

I think we would all want to look like this while making pasta. Look at how neat the kitchen is, how spotless the dress and how non-tied-back-in-a-scrappy-bun the hair is. I think we all definitely would not mind.

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But there are two problems with this which may have the slightest interference with your cooking:

1. You would need to have a huge fan constantly facing you so your hair can look ‘naturally’ blown back

2. Considering you are not actually looking at the pasta while putting it through, you will need to make sure your finger doesn’t go through with it

I’m just saying…

pancak
I’m just saying that the grass is not always greener on the other side (to quote my mum). We wish for lots of things but when you actually get down to the crux of it, truly I don’t think you would want it

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Finally Back!

And it feels so good ๐Ÿ˜€ – I missed you all! I missed the foodie community, the commenting and checking out hundreds of wonderful delicious posts ๐Ÿ™‚

All's well that ends well? We'll see...

All’s well that ends well? We’ll see…

I guess you want and deserve an explanation – let me tell you in a little series:

1. I went on holiday forย  a week – my school term finished, I needed a break so I had an awesome time chilling out (literally it was snowing!) in Tasmania ๐Ÿ™‚

2. I actually have 3 weeks’ worth of exams starting in 1 1/2 weeks time so I have to study more than cook (*sigh*)

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Give Me A Grin For Easter 2012

Oh my gosh, oh my gosh, oh my gosh – IT IS CHOCOLATE SEASON MY FRIENDS ๐Ÿ˜€ ๐Ÿ˜€ ๐Ÿ˜€ ๐Ÿ˜€ ๐Ÿ˜€ ๐Ÿ˜€ ๐Ÿ˜€ ๐Ÿ˜€ ๐Ÿ˜€ ๐Ÿ˜€

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No joke I get a little bit excited (and a little bit hyper) because

  1. There are chocolate bunnies, eggs, carrots, designs etc. as far as the eye can see in every window display
  2. Easter Warehouses open which are long endless rows of chocolate!
  3. I am eating chocolate as I type

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A Bleeding Cake Due To My Mistake

Even though today is April Fool’s Day (Happy April Fool’s Day!) I am not fooling you when I say I baked up a little bit of a disaster two nights ago ๐Ÿ˜›

I am serious, I was almost cringing but in the end, masked it real fine ๐Ÿ˜€

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It all began like this…

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Meet my subconscious mind. Most of the time she is a happy person but has a tendency to get a little temperamental when it comes to things I really adore, such as chocolate (I think you got a little whiff of her dangerous side here)

The cake I was planning was to be a graduation present. I mean honestly, that is awesome right? Graduation and cake go together like apples and pie, chocolate and peanut butter, just as much as birthdays and cakes ๐Ÿ˜€

cake 1
So while my conscious mind was getting all excited, I have come to believe my subconscious mind got pricked in the wrong spot.

“If this cake is a gift, that I means I do not get to eat it. Not happy. Not happy at all”

Churning out angry vibes...

Churning out angry vibes…

Meanwhile, I am happily planning an extravagant over the top deal filled with deliciousness. So I come up with this plan

  1. A Bundt Cake
  2. A Chocolate Mudcake in a bundt tin
  3. A layered chocolate than white chocolate mudcake in a bundt tin
  4. A tunnel of strawberry jam running in between the two layers
    cake 4
  5. Final thought: Tunnel of Jam Neopolitan Bundt Cake – yay, woohoo, yea ๐Ÿ˜‰

“Nooooooooooooo… I will not let her give away my cake, no, I want it. Two types of chocolate – NEVER!”

I collect ingredients, organise the bench and get to work…

“Eureka…..”

Ruins my cake - pre baking...

Ruins my cake – pre baking…

I do think now my subconscious mind thinks she is cleverer than my conscious mind. What she does not realise is all that bombardment of English analysis on my conscious mind does help in thinking outside the square when it comes to cooking… and now mistakes ๐Ÿ˜‰

Back to the story…

I am happily making my chocolate batter, mixing melted butter and chocolate, attempting to not eat the packet of choc chips and fiercely keeping a spoon away from the batter.

No problems? Check

Beautiful devour-me batter? Check

cake 2
Moving on to the white chocolate batter my subconscious mind comes in for a chinwag… not a jolly one either ๐Ÿ˜‰

“You will add 2 eggs, not one”

I was making half of both mudcake recipes to layer them. The chocolate cake had 4 eggs. The white chocolate cake had 2. And I added 2 eggs to the batter made for 1 egg. And it got liquidy. Very very liquidy.

Before adding eggs...

Before adding eggs…

I begin freaking out. Silently in my head while keeping a cool composure ๐Ÿ˜‰

“Mwah hahahahahaha. Now the chocolate mudcake will be baked and all for me…”

So I work quick and randomly add in an extra 1/2-3/4 cup flour into the batter.

“What is going on….”

Dump in a couple of extra tbs caster sugar. Taste the batter and although I have no idea what the consistency should be like, I give it a shot anyhow because it tastes alright ๐Ÿ™‚

cake 9
In a greased-sugared Bundt tin, I pour the chocolate batter, add a tunnel of jam and then pour on the white chocolate batter.

The white chocolate batter engulfs the dark chocolate batter and I know there will not be any layering. And that the ‘natural’ swirling will not be a pretty sight.

“It will look too ugly to give… and I get a full cake – could this day get any better”

This is how my cake comes out. A patchy marbled mudcake complete with a jam swirl. Oh dear… My cake is bleeding…

cake 8

Post refrigeration: The final step

Icing – I use white chocolate icing and drizzle it over. Ok not absolutely ugly anymore. Popped in some strawberries. Hmm…

cake 12
“You are a perfectionist U, you won’t give something that looks so blah to anyone, save it for yourself [me] and relax…”

I needed some green – the strawberry leaves wereย  pretty average and brown-green. No thanks. And then mummy dear swoops in for the win. “Why not colour some icing green and do a design on top of the white?”

cake 13
“No, no, noooooooooooooooooooooooo” – Defeated subconscious mind…

And that is what I did. And it actually made a very, um, mistakable cake, quite presentable as a graduation cake. Taste? Obscenely delicious reviews all round ๐Ÿ˜€

Conscious mind: Uno

Subconscious mind: Zero

cake 11
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Honestly here is what I learnt from all my baking mistakes

  1. Keep the recipe closer to you at all times
  2. Do not try a new idea for something so big
  3. Cake layering is not the same as cheesecake on top of brownie batter layering
  4. The subconscious wants are not stronger – learn to control oneself consciously ๐Ÿ˜€

Always into self improvement my friends!

 

Marbled Jam Swirled Mudcake

Marbled Jam Swirled Mudcake


Anyhow, so you know what this cake was meant to be all about. Here is how I would make it now if I wanted it to look pretty sans icing ๐Ÿ˜‰

To swirl

  1. Pour in batters and jam alternating to each other till they are finished (roughly go for 1/2-3/4 cup jam)
  2. Swirl gently and you are good to go ๐Ÿ˜€
Sorry I took a bite out but just look at that crumbiness!

Sorry I took a bite out but just look at that crumbiness!

This recipe was a keeper – it was soft, moist and the two mudcake flavours complement each other considerably while the jam surprise in some bites is awesome! Of course the icing too is a killer ๐Ÿ˜€

Enjoy mes amis! I look forward to properly trying this cake again one day ๐Ÿ˜‰

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P.S Thank you Heidi (@ The Young Grasshopper) for awarding me with the Versatile Blogger award – it is much appreciated ๐Ÿ˜€ – I will be posting about it next time ๐Ÿ™‚ – Thanks again my friend!