Winter Wedding

Last week I mentioned it felt like the calm before the storm.... so, here is what the storm was all about.

A Martha Stewart inspired winter wedding on the banks of the Swan River.  After a week of cloudy skies, the day started off clear and crisp, with not a cloud in the sky.

As you can see, it was a perfectly fine day as we started out at Presidential Suite of the Sheraton Hotel.

Some champagne and chocolates to start the day and get into the mood........

The beautiful flowers were done by Jessie Anne of the House of flowers and here is the moment we first laid eyes on the exquisite bouquet.

With the most perfect fragrant roses and gorgeous tulips and just the right amount of bling!

Naturally the flowers at the reception were equally divine.  With romantic posy arrangements in varied sized vases. 

Pale pink and cream rose petals in cones gave the wedding ceremony an added charm.  So much in fact, I caught the seasonaed celebrant sneak a photo of the petal strewn red carpet.

The cake, of course, made by yours truly, echoed the romantic feel of the day.  Featuring handmade sugar roses with lustred petals and dusty pink centres, just a few feathers (the bride wore them in her hair) and a touch of bling.

The cake table also consisted of baci chocolate filled boxes and rum cake truffles.

Cake served with dessert (creme brulee with mandarin relish and vanilla shortbread), cake truffles and cheese platters! 

Wedding favours included the chocolates, wine stoppers for the boys and novelty handtowels for the girls.

The perfect way to end a perfect day.  Sunshine and good friends make for a wonderful day.  I wish all the most wonderful things for this very special couple for all the exciting adventures they will experience together!

Michael turns 40

A surprise cake for Michael, who is Irish, was requested in the World cup appropriate soccer ball cake.....naturally with the Irish soccer team colours.  I adored making this cake and it was terribly satisfying to get it as perfectly round as possible and all the pentagons and hexagons to fit together.

I hope Michael had a lovely birthday and that he enjoyed his soccer ball cake!!

Cupcakes from afar

Finally a quiet weekend!  It feels like the calm before the storm.......

I got an email from Jess of Simply favours, who is based in New Zealand, to ask me about surprising her Mum for her birthday.  You see, Jess' mum was in Perth, helping out with the newest addition to the family, baby Chloe.  I was delighted that through the wonders of modern technology (yes, that makes me sound old).... that Jess found me on flickr.

Jess decided on cupcakes of the family.

 The idea that even though all of the family couldn't be together for her Mum's birthday, that they were all there on cupcakes!

I had visitors from out of town staying with us (think carefully when you extend such offers) and too many people in a small house isn't the most ideal environment for cake decorating.  But Jess' thoughtful gift was just an order I could not refuse.  After all, mums are pretty important people!  I hope the cupcakes were all enjoyed and that the lucky mum had a wonderful birthday!



Planet Cake Perth Classes
I am returning to the mother ship next month for the Masters course at Planet Cake Sydney.  I am sooo very excited!   Just a quick reminder to those of you who have not already enrolled, Perth classes start 31 July at Epicurious in Subiaco.  Get onto the Planet Cake site and join us! 

New course Basic 103 features this stunning 2 tiered cake.  Imagine how accomplished you'd feel after completing this fabulous 2 day course!!

Winter in the Swan Valley

We picked a lovely Winter sunshined filled weekend to visit the Swan Valley.  Just 20 minutes from the CBD the Swan Valley has improved somewhat since my last visit.  Every day, it feel more like Margaret River, the idea of driving into a whole different world never loses its novelty.

Way, way back when I was a very little girl, when market gardens and fruit growers were so close to the city, I remember weekend trips where we'd pick our own grapes, eat to our hearts content and roadside stalls filled with loquats, lemons and melons were never manned, graced only with an honesty box.  With sunkissed cheeks and with our bellies full of fruit, we'd happily fall asleep on the drive home.

Surprising myself this weekend, I found the great outdoors in the Swan Valley, wonderfully beautiful.   Blue skies, grape vines and autumn leaves everywhere.  It was really quite charming.

When in the Swan Valley, must visit places are,

The Olive farm winery, small family owned estate, producing award winning Chenin Blanc.  Anthony Yurisich the owner and winemaker mostly mans the cellar door on weekends, and loves to have a passionate chat about his wines and grapes.

John Kosovich Wines which is a small producer with a charming sales and tasting area in the working cellar of the winery.  They produce a wonderful Unoaked Chardonnay and I was unable to resist buying one of the last few bottles of the limited Rose Blanc.

Sandalford Winery and restaurant is also a lovely place to stop. The tasting will cost you $2.50 but they have a huge selection of wines produced from grapes both in the Swan Valley and Margaret River.   More commerical than the previous wineries, it is also the venue of 'A Day on the Greens' concerts.  I still have fond memories of Lionel Richie with Marcia Hines in '08 and now we're looking forward to Michael Buble march 2011.

The Margaret River Chocolate Factory is a must stop for fabulous icecreams and award winning truffles.  Chocolate tastings are free and watch the truffles being made whilst oggling at the giant conches of molten chocolate.

When you get hungry there are a whole myriad of wonderful restaurants catering to every taste.  High on my favourites would be, Lamonts, Chesters and they very beautiful Caversham House.

Take time to let the sun shine on your face and to smell the flowers.  I hope you all have a wonderful week!

Young love

I was delighted to have been asked to make Jessica and Sean's wedding cake this weekend.  Jess managed to pull a wedding for 100 guests together in less than 6 weeks.  Originally scheduled for November, the celebration was bought forward to accomodate Jess' brother visiting from Scotland.

Jess is a lovely, blushing young bride.  At the tender age of 20, she is bright, bubbly and a real pleasure to be around.  Her enthusiam at seeing the cakes was so delightful, it makes all the late nights and the cleaning up, totally worthwhile. 

Jess chose a chocolate cutting cake, with a design inspired by fellow PC graduate, Rouvelee.  Chocolate cupcakes with a dusting of sparkles were coaxed into a small towered display and the others were distributed as bonbonnieres.  Wishing you both much happiness in your new adventures ahead!

Ben Ten, bees and cake without the bake....

It was a lovely long weekend here in the Western State of Australia.  There is nothing quite like having an extra day to the weekend.   It is also the start of Truffle harvesting in WA.  So it was a great excuse to sample some of those newly unearthed Manjimup treasures, a group of us did so at the wonderful LoZucchero in Dalkeith, the best truffle pizza and an amazing freshly made Angel hair pasta with shaved truffle.....it didn't even last long enough to be photographed! If you live in WA and you haven't had some, please do, before it all heads overseas.....particularly to Michelin 3 starred Thomas Keller's French Laundry in Napa Valley, California.

Enough about the food, here is something about the cake.  This weekend Declan turned 4.  They grow up so fast!  I remember making Deckie's 2nd birthday cake, back then, his passion was doggies, and so he got a chocolate cake with a chocolate dog.  Last year, apparently it was spiderman (I didn't make the cake), and this year its Ben Ten.  

It seems that every little boy under 6 is entranced Ben, who can turn into 10 different aliens with the help of his watch/bracelet/omnitrix.....    A cake to cut with family and friends and loads of cupcakes to take to preschool for all his little classmates.

Doting mum Diana was concerned that the omnitrix was far too masculine for the little ladies in the class and so we went politically correct and did half with flowers and half for the ones that wanted turn into little aliens.....

I much prefered the little bees....  

Its so sad to loose a wing!

After all that sugar modelling, baking, caking and ganaching.......I couldn't bring myself to bake for my amazing friend Lilo (sorry Lilo).......

So what does a girl do when a cake is promised and you just can't be stuffed baking??  An icebox cake of course.  Another great American invention.

Layers of graham honey crackers layered with lightly sweetened cream or pudding.  I added Amarula cream liqueur ganache between the layers and stacked it real high, then finished it with a chocolate collar.

It tasted just like an icecream sandwich!  The cream moistens the crackers making them moreish and cake like.  If you can't find graham crackers, I think an oreo cookie icebox cake would be equally amazing!  Next time I attempt it I will not fear the cream, and lather it on thicker.  :) HHmmmmm cream..............

Winter warmers

I love food blogs but I don't like the term foodie as it's used too often these days, it seems that everyone who enjoys eating like to call themselves a foodie.  To be a real food connoisseur, you actually need to be able to cook.  You need to understand how food is prepared and how it is cooked to truly appreciate what you eat.  I could go on for days and days on this topic, but I won't.....

Anyways, along those lines, I'd like to blog about what I know.  I know how to bake and decorate cakes, and I like to eat and cook.  Something my cousin, Harry of Cafe China fame says is in our blood - after all, it's been in our family for the last 5 generations.  So, I'd like to give you an insight into some of the places that Perth has to offer for coffee, cakes and brunch.

This weekend, Jo and I visitied Boucla in Subiaco for our regular cake catch up.

Boucla is tucked away on the quiet side of Rokeby Road near Nicholson Road.  It started off being a little bit of a local secret but very quickly got very busy.  Jo and I were certainly not to be deterred by its popularity and arrived promptly at 9am on Satuday morning.

The big breakfast consisted of spinach, chipolatas, field mushroom, greek beans, speck, and fresh, perfectly poached eggs on toast.   It was just the thing we needed to start the day!

As we sat there, the cakes started coming out of the kitchen, a couple at a time.  We had started regretting our choice of chocolate & ricotta cake (which was delicious too) as there seemed to be more and more interesting morsels appearing every half hour or so.

Takeaway trade was brisk and the line never ended from about 10am onwards.  It seemed as if a lot of locals came down to grab a coffee and roast beef roll, or some of a delicious looking feta & spinach filo pie.

The coffee was fantastic and just the right temperature.  My cafe latte tasted great, even though I went for the skinny option.

The cake selection at 11am. 

It all looked so organic, wholesome and certainly delicious.  Boucla is a little gem, food made with a lot of heart (which is rare) and probably no longer a kept secret.  It left us with a longing to return some time soon with clothing worn for eating.  *evil grin*

Baking Better Muffins

We love muffins.  My whole family loves THESE muffins.  My brother once bought them to his office for his birthday and his boss ate 3 muffins in one breath.  They really are amongst the best muffins you can make, all you need is a spoon and a bowl.  So, whilst it's cold outside, give it a go, because a cup of strong tea with lots of sugar and milk and a homemade muffins will surely warm you up!

The best thing about these muffins are that you can make them savoury or sweet with a whole world of flavours limited only to your imagination.

Buttermilk Muffins
1/2 cup rice bran oil
3/4 cups firmly packed brown sugar (omit if making svoury)
1 tbsp grated lemon zest
1 egg, lightly beaten
1/2 tsp vanilla paste (omit if savoury)
1 cup buttermilk
3 cups Self raising flour
Pinch of salt (increase to 1 tsp if savoury)
1 3/4 - 2 cups fruit, grated, smashed, whole or diced (vegetable if savoury)


Preheat oven to 190C

Combine oil,  sugar, egg and vanilla together. Add buttermilk when combined.
In another bowl mix flour with lemon zest and a pinch of salt.  Add the wet ingredients to the flour mix and stir gently until just combined.

Fill muffin cups to the very top (for big puffy muffins).  Bake in hot oven for 10 minutes and reduce heat to 170C and bake for further 15 minutes.

For a extra special treat, you can put a streusel topping on the muffins

1 tbsp chilled unsalted butter
1/3 cup firmly packed brown sugar
1/2 tsp cinnamon
1/2 cup finely chopped walnuts/pecans

Combine all ingredients in a bowl till you have a crumbly mixture.  Generously sprinkle on top of muffins prior to baking.

Savoury zucchini, onion & cheese muffins with garlic salt

Apple & cinnamon muffins with a praline topping

Happy baking!!

Daring Bakers May Challenge

The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.

Surprisingly, this month, I was terribly organised and managed to make a real head start on this challenge!  I had actually been playing with the idea of making a croquembouche for my mum's birthday this year as choux puffs top her list of favourite foods.  Anyways, as it would be, this challenge came along at an opportune time and so instead, I made it for mothers' day.

I have made choux before and find it quite easy to work with.  I love how they puff and become all fluffy fresh out of the oven!

The French have this totally correct, I wish I had the foresight to sprinkle a couple of these with some gruyere cheese and what a delicious snack they would've been!

Far too ambitious, my puffs we too big to make a small crouquembouche - but then we were too few people to eat a big one, so in the end, a rather out of proportion piece montee......

Decorated with edible stars and fondant flowers.  Filled with a delicious dulce de leche pastry creme.  All in all, not a bad morning's work!  The left over choux ran off with its good friend, the debonair Kennedy & Wilson couverture chocolate with 38% cocoa (in my opinion, the best chocolate available in Australia - sorry Callebaut & Valrhona) and a spinkling of hazelnut praline. *contented sigh*

 All filled with the same sinfully rich dulce de leche creme (google it if you dont know what it is)

Crunchy toffee, soft eggy choux pastry, complex silky caramel creme....yes, it was a very sweet afternoon!
Happy Mother's Day to my mum and all the selfless, tireless mothers out there, with the hardest job in the whole world!  Mum - thank you for being such an inspiration to me every day!

Thanks to Cat for picking such a wonderful challenge.  For recipes, check out Little Miss Cupcake and how the rest of the daring bakers faired this month!

An inspiring 60 years young!

This weekend, my amazing Aunt turned 60.  Such a gorgeous, composed and youthful looking 60 she is!  We celebrated the great occasion with 40 of her favourite people at the Joondalup Resort.

My aunt is an amazing lady, all those things that you want to grow up to be.  Graceful under pressure, composed under stress, elegant, compassionate and always kind and wise, and a great cook on top of all that.  In 2007 she was diagnosed with lymphoma and this year marks the completion of her 2 year maintenance period.  As her children say, "What a champion!"  We are so proud of you Auntie Jennie and wish you good health and much joy for many, many decades to come!!

The cake and cupcakes were gluten free vanilla and chocolate.  Decorated with sugar flowers with edible lustre.  All to match her bubbly personality and her love of flowers.

 Gluten free can be delicious as well!!

Sara also celebrated a milestone birthday this weekend, with her best friend organising a brain workout by way of a quiz night and surprised her with a massive chocolate cake.  Chocolate is every girls' good friend...right?

Looks like Sara needs just a teeny tiny bit of help blowing out the candles.  

Happy birthday and many happy returns Sara!  

photo courtesy of Leona