Turning 30

Well, a couple of weeks ago i turned 30. And yes i made my own birthday cake LOL. It was my first time making a chocolate cake with melted chocolate in the cake mixture. It turned out so yum. Really moist. I covered it in ganache and did ganache piping around the top of the cake. i then sprinkled the top with grated white and dark chocolate. 

I had a dessert night for my birthday too. I made mini baked cheesecakes, pavlova, caramel tarts, cupcakes and choc ripple log. YUM!

CHOCOLATE MOUSSE

Ok. It looked great and was easy to make but way too rich for me. The recipe I used said to use dark chocolate but it was just too much. Next time I would put less in the cup and use normal milk chocolate. 

Although, it still tasted good...I just couldn't eat too much. My hubby managed to polish off his though :)

600ml Thick custard

300 ml cream 

250g chocolate

Melt the chocolate and custard in a heatproof bowl over a saucepan until smooth.

Leave for 15 mins to cool. 

Whip the cream and then fold gently into the chocolate mixture. 

Place into cups, cover with cling wrap and place into the fridge for at least an hour. 

Top with whipped cream and sprinkle with grated chocolate.

Sponge Cake

I was really scared about making a sponge cake for some reason but it was so easy and turned out great. It would have been better with some strawberries or raspberries on top but i didn't have any but it still tasted good.

(Recipe courtesy of Sallyanne Wissmann)

3/4 cup Cornflour

1/2 tsp bicarb

1 tsp cream of tartar

1 tbsp plain flour

4 eggs

3/4 cup sugar

1/2 tsp vanilla essence

1. Pre-heat oven to 180oC

2. Line 2 round cake tins with baking paper

3. Sift flour, cornflour, bicarb and cream of tartar in a small bowl

4. Seperate eggs. Place whites into a bowl and yokes into a cup.

5. Beat egg whites until stiff with an electric beater.

6. Gradually add yokes to the whites on slow speed.

7. Gradually add sugar and vanilla on slow speed.

8. Add half the dry ingredients, folding in with a fork. Then add the other half also folding in with a fork.

9. Pour mixture into tins. bake for 15-20 mins or until cake starts to come away from the side of tin and cake bounces back when lightly touched.

10. Cool in tin for 5 mins and then lift out onto a wire rack to cool.

11. Spread one cake with jam or jam and cream. Place other cake on top and cover with whipped cream and strawberries or raspberries.

Can't decide what to make for dinner tonight...what's on the menu at your house tonight???

Had a big arvo of baking for the boys. I made mini choc chip muffins, jam drops and these easy new biscuits called Sponge drops. These are great to make with the kids.

                                                               Mini muffins

                                                                   Jam drops

                                                                    Sponge drops

Sponge drops

2 large eggs
6 tbsp caster sugar
8 tbsp plain flour
icing sugar or choc for coating

Pre-heat oven to 200oC
Crack the eggs into a bowl and the sugar. Whisk with the beater until it forms a thick, creamy texture.
Sift flour into the mixture gradually...folding not stirring.
Drop spoonfuls onto a prepared tray with baking paper. Place in the oven for 7-10 mins or until light brown.
Allow to cool for a few seconds and then transfer onto a wire rack.
Serve sprinkled in icing sugar or dip one end in melted choc. Kids will love them :)

Nutella Filled Puff Pastry Pockets

These were very easy to make and super yummy. 


All you need is puff pastry, nutella, sugar and egg to brush over the top.


Just grab one sheet of puff pastry and cut into 4 squares. Then place a tbsp of nutella in the middle of each square and fold in half. Using your finger gently press down around the side to seal. Brush egg over the top and sprinkle with sugar. Place on a tray lined with baking paper and bake until risen and golden brown. Easy as!! Serve with your choice of ice cream...will definately be a hit with friends ;)

Chicken Parcels

These weren't too hard to make. It consists of a whole cooked chicken, Philadelphia cooking cream cheese, onion, broccoli and cauliflower. And of coarse filo pastry.


First you sautee the diced onion in butter until it softens (not browns), then add the chicken you have diced up into small pieces and the already cooked and mashed up broccoli and cauliflower. Also add the cream cheese and mix until the cream cheese has melted through. Once the mixture is ready, take the filo out of the fridge and using a pastry brush butter 2 pieces together. Then fold in half so you have a long strip. Place a large spoonful in the middle of the filo and gently wrap the sides up and then cover with one end of the strip and then keep rolling. Then use pastry brush to lightly butter the top of the parcel to give it a nice golden colour. Cook at 180oC until nice and golden. I served it up with roast potato and pumpkin.


After making this I thought I might try it with taco mice in it and serve it with pastry. Not sure if that will be too wet but will give it a try and let you know. :)


To be honest I hated using filo at first. I did have trouble with it drying out so you have to be quick, A friend even suggested placing a wet chux over the filo to stop it from drying out. Great tip. But it was so yummo I will definately make it again. Thanks sis for the recipe.