Ingredients:
8 C icing sugar
500 g marshmallows
Food colouring, as needed
Canola oil spray, as needed

Method
1. Melt marshmallows in 2-3 T water in a microwave (2-3 minutes) or over a double boiler.
2. Gradually sift in icing sugar and add flavouring into melted mixture and stir to combine.
3. Spray hands and work surface with canola oil and knead fondant until smooth.
4. Spray with thin layer of oil and refrigerate in an airtight container if not using immediately. Stores well in the fridge.

Yield 1x10-inch round

Ingredients:
1 T gelatin
1/2 C glucose
1 T glycerine
2 T shortening (Copha)
6 C icing sugar
food colouring, as needed

Method
1. Soak gelatin in 1/4 C cold water until thick.
2. Over a double-boiler, dissolve gelatin, glucose, glycerine. Stir in shortening until just melted. Remove from heat and allow mixture to cook until it is lukewarm.
3. Sift 4 C icing sugar into a large bowl and make a well in the centre. Pour in gelatin mixture and work into a dough-like consistency.
4. Knead until the fondant is smooth whilst adding sugar as necessary. Add food colouring and flavourings as necessary.
5. Use fondant immediately or store in airtight container in the frige. Knead fondant when at room temperature until smooth if using from the fridge.

Ingredients:
2 1/2 C sugar
1/2 C water
3 T glucose

Method:
1. Melt ingredients over low heat until it reaches the soft ball stage (110 degrees C).
2. Pour mixture into a blender and blend until the mixture changes from clear to opaque.
3. Add flavoring and colouring as needed.
4. Store in an airtight container

Ingredients:
250 g butter, softened
4 C icing sugar
1/2 C milk
1 t vanilla

Method:
1. Beat all ingredients on medium-high speed until light and fluffy.

Ingredients:
1 C plus 2 T sugar
1/3 C water
4 eggs separated, room temperature
1/2 t cream of tartar
250 g butter, cubed

Method:
1. Place 1/2 C sugar and the water in a saucepan. Stir to wet the sugar and bring to boil over medium heat and wash the sides of the pan. Boil sugar syrup to soft ball stage.
2. Place the whites in a grease-free mixing bowl and whip until frothy. Add in the cream of tartar and continue to whip until soft peaks form. Add the remaining sugar. Continue whipping until stiff, glossy peaks form.
3. Beat butter and yolks until pale and fluffy.
4. When the syrup is ready, reduce mixing speed of the whites to medium and slowly pour in the hot syrup into the egg whites. Continue to whip until cooled, which may take up to 15 minutes. Gradually add in butter and whip until combined, smooth and the butter is incorporated.

Amazing what the difference two years can be eh? I'm really please with the one i made this year. I hope you're happy with it too. Now the major problem is how am i gonna transport it??? =S =S

hahahaha. i guess we'll overcome that hurdle when we get it to.

happy birthday!

♥ wynwyn

My first ever attempt at hot cross buns. I think they turned out alright. But i probably need to find a slighly bigger pan so that the buns can rise a little more. And i think they need more spice.

Makes 16

Ingredients:
1 1/4 C warm milk
2 t (7g) dried yeast
1/2 C sugar
60g butter, melted
1 egg
4 ¼ C baker’s flour
¼ C cocoa
1 t salt
3 t mixed spice
1 t cinnamon
1 t nutmeg
250 g dark chocolate chips
½ C apricot jam

Method
1. Combine the milk, yeast and 1 T of sugar and sit mixture in a warm place for 10 minutes or until frothy.
2. In a large bowl, sift 3 ¾ C flour, salt, mixed spice and sugar and add sultanas, currants and mixed peel. Make a well in the centre and add milk mixture, butter and egg. Stir until just combined.
3. Turn dough onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size.
4. Preheat oven to 200°C. Grease a 23cm square cake pan. Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions, side by side, in the prepared pan. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.
5. Meanwhile, mix the remaining flour and 1/3 C water together in a small bowl until a smooth paste forms. Place in a small plastic bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and width ways, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 180°C and bake for a further 15 minutes or until golden and cooked through (buns are ready when they sound hollow when tapped on the base).
6. Turn onto a wire rack. Place the jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until jam melts. Strain through a fine sieve. Brush hot jam over the buns. Serve warm with butter, or toasted.

Makes 16

Ingredients:
1 1/4 C warm milk
2 t (7g) dried yeast
3/4 C sugar
60g butter, melted
1 egg
4 1/2 C baker’s flour
1/4 C cocoa
1 t salt
3 t mixed spice
1 t cinnamon
1 t nutmeg
1 C sultanas
¼ C currants
¼ C mixed peel
½ C apricot jam

Method
1. Combine the milk, yeast and 1 T of sugar and sit mixture in a warm place for 10 minutes or until frothy.
2. In a large bowl, sift 4 C flour, salt, mixed spice and sugar and add sultanas, currants and mixed peel. Make a well in the centre and add milk mixture, butter and egg. Stir until just combined.
3. Turn dough onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size.
4. Preheat oven to 200°C. Grease a 23cm square cake pan. Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions, side by side, in the prepared pan. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.
5. Meanwhile, mix the remaining flour and 1/3 C water together in a small bowl until a smooth paste forms. Place in a small plastic bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and width ways, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 180°C and bake for a further 15 minutes or until golden and cooked through (buns are ready when they sound hollow when tapped on the base).
6. Turn onto a wire rack. Place the jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until jam melts. Strain through a fine sieve. Brush hot jam over the buns. Serve warm with butter, or toasted.

Donna, this one is for you.

Yield 1 x 8-inch round

Ingredients:
2 C flour
2 C sugar
3/4 C cocoa
1 C sunflower oil
300 g sour cream
2 eggs
1 t vanilla
2 t baking soda
2 T white vinegar
1 t salt

Method
1. Preheat the oven to 160 degrees. Grease and line a 8-inch cake pan with baking paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Add the oil and sour cream and beat until combined.
3. Gradually beat in 1½ C water, vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Pour into prepared cake pan.
3. Bake for 50 to 60 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pan for about 20 minutes. Invert onto wire racks and let cool completely.

Peanut Butter Frosting

500 g cream cheese
250 g butter
5 C icing sugar, sifted
2/3 cup smooth peanut butter


Method
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Ganache
250 g dark chocolate
3 T smooth peanut butter
300 mL thickened cream