*Note: This promotion has now expired. We’re excited to offer our Love Baking Club members exclusive pre-release tickets to the Cake Bake & Sweets Show. Discount offers are available for a limited time only from Thursday 27 June. With prices starting at just $16.50 you’ll want to make sure you don’t miss out! Keep an eye out on our Facebook ...
How many times have you stood in the baking aisle of the supermarket, unsure of which vanilla format to choose for your recipe? Here’s a handy guide to choosing the perfect vanilla type for your recipes. Should I choose Vanilla Extract, Vanilla Bean Paste or Vanilla Pods? Consistency and intensity are the most important things when considering a vanilla format ...
SERVES 12 – 14 NEED: BASE 30g cacao nibs roasted (see tip) 50g coconut sugar 100g coconut flakes 1 tsp vanilla bean paste Pinch pink salt flakes 100g coconut oil 2 cup puffed rice (hard to weigh, so go with a cup measure) TOPPING 100g coconut oil 1 lemon, juice (around 50g) 25g cacao or cocoa powder 25g coconut ...
SERVES A LOT NEED: 500g white chocolate, broken into pieces 3-5 drops gel colour suitable for chocolate (we used ruby pink) 1 handful ruby chocolate buttons or callets Assorted edible flowers, dried or fresh, petals separated Few micro mint leaves Colourful sprinkles of choice DO: Place the white chocolate into heatproof plastic bowl and melt on high in the ...
SERVES 12 – 14 NEED: BASE 2 lemons zested, finely grated 150g butter cubed 50g cashews, roasted 250g Arnotts Milk Arrowroot biscuits 1 tsp vanilla bean paste ICING 200g icing sugar 1 lemon, juice (around 50g) 70g butter, cubed Enough shredded coconut to cover icing to taste DO: Place all base ingredients into food processor and blend until well ...
This recipe was provided by master patissier, Eric Lanlard, who will be at the 2018 Cake Bake & Sweets Show. I’d describe this cake as a perfect winter warmer, full of earthy flavours and a spicy, nutty crunch. It’s best eaten a day after baking. Serves 8 Preparation time: 20 minutes, plus cooling and resting overnight. Cooking time: 1 hour ...
SERVES 12 – 14 NEED: 1 tsp baking powder 1 tsp each ground cloves, mixed spice and nutmeg 75g butter 75g honey 2 large eggs, lightly beaten 1tsp vanilla bean paste Pinch pink salt flakes Finely grated zest 1 orange, 1 lemon, 1 lime 200g almond meal 600g dried fruits of choice, craisins, cherries, dates, apple, apricots, raisins, currants ...
SERVES 8 – 10 NEED: MERINGUE 4-6 egg whites 1 tsp cream of tartar Pinch pink salt flakes ¼ cup golden caster sugar per egg white used 2 tsp vanilla bean paste 1 tbsp balsamic vinegar TOPPING 600 ml whipping cream 2 tsp golden caster sugar 1 tsp vanilla bean paste Berries of choice to garnish Fresh passionfruit pulp ...
Soft, tender and full of fragrant vanilla, this is our go-to butter cake recipe that turns out perfectly, every time. Dress it up with sprinkles or keep it simple with a swirl of vanilla buttercream. If you want to turn this recipe it into cupcakes or mix it up with choc chips or berries, scroll to the bottom of the ...
SALUTE TO SWEET When it comes to desserts you’ve got it covered. You probably know everything there is to know about tarts, sponges, soufflés, cakes, ice creams and puddings; you know how to make them, which pastry chefs are rocking them, and where to go for your ultimate sweet-fix. But whether you’re ordering from a menu or creating your own ...