White Couture Cake

This was my Grandma's birthday cake for her 81st birthday this year!

White Couture Cake

I call it the 'White Couture Cake' with her love for fashion!

This cake consists of pandan chiffon cake with coconut flavoured marshmallow (used as frosting and torched), shredded coconut, toasted coconut, flaked almonds, vanilla meringues, Raffaello chocolates, vanilla Persian fairy floss, white vanilla jelly beans, silver cachous, edible glitter and edible flowers.

The marshmallow was used in between the cake layers and as frosting on the outside. This was an experiment using marshmallow as frosting and it worked really well as it held the cake in place and it didn't melt off or move at all on a hot day. It has the marshmallowy gelatinous spongey texture instead of the usual buttercream icing, and every single part of the cake was eaten, instead of some super sweet buttercream leftover on the plate (usually scraped off in my family!)

This is sooo much easier than it looks and tastes AMAZING, and I encourage you to give it a go if you want to make a 'different' birthday cake than the usual standard flavours! My family said it was one of the best cakes I've ever made!!

Marshmallow Recipe (used for frosting):

http://thermotwinning.blogspot.com.au/2015/08/vanilla-bean-marshmallows.html

I used 1/2 teaspoon of coconut essence instead of the vanilla bean paste, and blow torched the marshmallow to add texture.

Pandan Chiffon Cake Recipe:

http://www.recipecommunity.com.au/desserts-sweets-recipes/pandan-chiffon-cake/48829

This is a very light birthday cake and the combination of the Pandan Chiffon Cake and marshmallow isn't too sweet, yet this looks very decadent and classy for my classy grandma!

Bake the cake a few hours earlier or overnight so it is left to cool. Make the marshmallow when you are ready to assemble the cake.

Cut the cake into thirds to create 3 layers

Spread some marshmallow on your cake base with a spatula, and place bottom layer of the cake on top (so the cake doesn't move around on the cake base)

  

Spread marshmallow between cake layers and sprinkle some flaked almonds (for some crunch)

Assemble the 3 layers together

Spread the marshmallow over the cake, and torch with a blow torch. Add shredded coconut, toasted coconut, flaked almonds, vanilla meringues, Raffaello chocolates, vanilla Persian fairy floss, white vanilla jelly beans, silver cachous, edible glitter and edible flowers.

Top View

White Couture Cake

White Couture Cake Slice

White Couture Cake

My grandma and her great grandsons!

For more cake ideas, visit Thermotwinning's Make A Cake page!

Milo Ice Blocks

We love ice blocks! These are actually the first lot of ice blocks I've given the boys. They are nearly 18 months, so I thought it was about time, especially given the heatwave Sydney has had this week! And they looooved them!

 

 

"Cheers!"

 

 

I used Décor Likety Sips Ice Block moulds ( 

http://www.decor.com.au/product/lickety-sips/), however you can use any type, any brand, but these measurements fill the 4 x iceblock moulds EXACTLY!

 

If you use other ice block moulds, make the ice blocks as per the following recipe and if it needs a bit more filling, top up with more milk.

 

MILO ICE BLOCKS

 

INGREDIENTS

• 300 grams milk (any type - I use A2 Full Cream)
• 75 grams Milo

Method (Thermomix)

 

1. Add all ingredients into bowl. Mix 40 seconds/50 degrees/Speed 4.

2. Pour into ice block moulds and freeze overnight.

 

Method (Non-Thermomix)

 

1. Add all ingredients into a small pot. Stir with a whisk/spatula until Milo and milk have mixed together into a chocolate milk.

2. Pour into ice block moulds and freeze overnight.

 

 

 

Pour into moulds

 

 

Freeze overnight

 

 

Freeze overnight

 

 

Serve dipped in extra Milo (optional)

 

 

Milo Ice Blocks

 

 

Messy boys!

 

 

Milo coma!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

30 Second Caramel Apple Cake

I love baking that incorporates fresh fruit...makes it 'healthier'!!

30 Second Caramel Apple Cake

I used a bundt tin for this as I've been busting to use my new bundt tin, but you could use a loaf pan, square pan, or make into cupcakes!!

You can use any type of red apples, however I used Fuji (my fave!). You can peel the skin off the apples, however I like to keep them on as it's easier, and has that extra nutrition!

30 SECOND CARAMEL APPLE CAKE

Ingredients:

• 2 red apples (quartered and cored)
• 375 grams plain flour
• 375 grams sugar
• 315 grams olive oil
• 3 eggs
• 2 teaspoons vanilla bean paste
• 1 1/2 teaspoons cinnamon
• 1 teaspoon salt
• 1 teaspoon bicarb soda

Method:

1. Preheat oven to 175 degrees Celcius.

2. Add all ingredients to the bowl in the above order. Mix - 30 seconds/Speed 7.

Add 2 x quartered and cored apples

Add all ingredients

Blitz 30 seconds/Speed 7

3. Pour into a pre-greased cake tin.

Pour into tin

4. Bake for 45 - 55 minutes or until a skewer comes out clean.

Bake for 45 - 55 minutes, adjust depending on your tin size or if making cupcakes bake for approx. 20 - 25 minutes