Roulette Cupcakes

I’m not much of a gambler. I tried poker a couple of times and lost miserably! Any time I thought I had a good hand I would just get this uncontrollable grin. I think I need to take some cues from Lady Gaga.

I’ve been thinking about gambling because I made some cupcakes for a gambling enthusiasts birthday.

I decided on Roulette cupcakes!

casino cupcakes

colouring black icing

casino cakes

harley quinn cupcakes

ROULETTE CUPCAKES

Start with a tasty set of cupcakes (I made white chocolate and blueberry  cupcakes).

1. Roll out fondant about a ¼ inch thick and cut out numbers with some number cookie cutters. Leave to dry out a bit.

2. Mix together a little vodka with some edible silver glitter (don’t worry you won’t taste it!) Paint the numbers with the edible glitter paint you just created and leave to dry.

3. Make a very small batch of vanilla buttercream and use gel food colouring to colour it bright leaf green.

4. Make a batch of chocolate buttercream and colour black (I recommend Americolors Super Black).

5. Make a batch of raspberry buttercream and use gel food colouring to make it a dark strawberry red colour. (Make raspberry buttercream by taking normal buttercream and adding crushed raspberries and some extra icing sugar.)

6. Pipe little mounds on each cupcake with a closed star tip (Wilton 2D tip) and press the fondant numbers into the side of each cupcake. Have a picture next to you as reference to make sure you get the right numbers on the right colour cupcakes.

7. Box up and give to the lucky birthday person.

 

xo Isabel

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Raspberry and Coconut Cake

I love the idea of a Sunday afternoon tea. We used to go visit my Nana on Sunday afternoons and she has all these lovely tea cups and tea cozies. The adults would drink their tea and we’d all enjoy some of Nana’s treats. Afterwards we would read all our new library books or head off to the beach.

She often had lamingtons for us kids to eat. If you’re not from this little part of the world, lamingtons are sponge cake soaked in raspberry icing and coated in coconut. I think I got my love of Sunday afternoon tea from these visits with Nana.

I’m very excited for the day I am more adult and have a little garden to host Sunday tea parties.

I told Luther I would be making a raspberry and coconut cake and his reaction was so you’re making a lamington then? After he was scolded accordingly* I set out to make the easiest cake I could.

You should make this cake because:
It is not too sweet and can be made anytime of the year!
Frozen raspberries work just as well as fresh.
The coconut flavor is not overpowering for those crazy people who don’t like coconut.
It is super easy to make!
It is fantastic with a bit of cream and a hot cup of tea.

tea party cake tea cake

coconut flakes coconut cake serving

cake for afternoon tea

 

RASPBERRY AND COCONUT CAKE

PREP

125g butter
3 eggs
1 ½ cups coconut milk
2 cups flour
2⁄3 cups sugar
2 tsp baking powder
1 cup raspberries

Preheat oven to 175°C.
Grease or line a round 7 inch cake tin.

DO

Melt butter in a saucepan over a low heat. Allow to cool. Whisk together with eggs and coconut cream.

Whisk together flour, sugar and baking powder.

Pour wet ingredients into the dry ingredients. Fold to combine.

Pour into your cake tin and sprinkle over 1 cup of raspberries. Bake at 175°C for 45-50 minutes, or until a knife inserted comes out clean.

Allow to cool. Serve with a dollop of cream and a sprinkling of coconut flakes.

Yum!

 

 

easy cake two step cake no mixer cake

*he wasn’t actually scolded! Just had to listen to me explain for 5 minutes what made a lamington a lamington and what made my cake different to that. Maybe that is worse…

xo Isabel

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Dark Chocolate and Cranberry Brownie

Sometimes I just need to bake. Like if I don’t bake I get grumpy and mope around the house. But some evenings there isn’t that much time with chores and boring adult things to do.

This is my I have to bake but I have so little time recipe.

It is so easy! Just one pot, one spoon and one tray. And it is deliciously dark and chocolatey.

How do you like your brownie?

These are in between chewy and fudgy and are oh so good when you microwave them just long enough to make them a little gooey.

I’m drooling just thinking about it.

fudgy brownie chewy brownie

easy brownie cocoa

 

DARK CHOCOLATE AND CRANBERRY BROWNIE

PREP

175g butter
1 ¾ cups sugar
2 cups dark chocolate
3 eggs
1 cup flour
½ cup cocoa
½ teaspoon salt
1 cup dried cranberries

Preheat oven to 175°C.
Grease or line a slice tray.

DO

Melt butter in a saucepan over a low heat. Add in sugar and dark chocolate. Stir this until the chocolate is melted. Remove from heat

Allow to cool slightly. It should be almost room temp. Beat in eggs one at a time. The mixture should look quite glossy.

Add in flour, cocoa, salt and cranberries. Stir until just combined.

Pour into a lined tray and bake at 175°C for 35-40 minutes, or until a knife inserted comes out clean.

Optional: sprinkle extra cranberries on top before baking.

 

 

cranberry chocolate baking desserts
xo Isabel

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Plum Krummeltorte (crumble cake)

german crumble cake

It is the time of year that my parents house is overloaded with plums. They only have two small plum trees but man, they produce a lot of plums! We have had plum jams and sauces and ice cream. And freezers full of plums of course.

So when I went home this past weekend I had to do some baking with them. We went out to visit my Nana and I made this Plum Krummeltorte to bring for afternoon tea.

It was super easy and super tasty. I based it off the krummeltorte recipe by The Destitute Gourmet. A krummeltorte is a German crumble cake (according to my friend Google) so eat this one with a plate.

plum crumble slice

Plum Krummeltorte

  • ~500g whole plums, pitted and chopped into small pieces
  • 2 Tbsp sugar
  • 1 Tbsp water
  • 1 Tbsp corn flour

Simmer for 15 minutes. Allow to cool slightly, then mix in corn flour thoroughly.

  • 2 cups flour
  • 2 tsp baking powder
  • ¾ cup sugar
  • 100g butter, diced
  • 2 eggs

Place everything but eggs in a food processor and pulse until combined. Add in the eggs and pulse again. The mixture should be quite crumbly but presses together.

Press two thirds of the mix into a lined slice tin. Pour the stewed plums over, and finish by crumbling the remaining flour mixture over top.

Bake at 180°C for 35 minutes. Allow to cool in the tin.

Powder with icing sugar before serving.

ice cream

And we of course finished the day with a couple of hours at the beach and a Tip Top ice cream.

xo Isabel

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