For those of you who don't know, I am on hiatus aka, shipped my operations to Tokyo, Japan. No seriously, apologies in advance but I will not be taking any orders until August 2016.

This was another special birthday - my old man's 60th. 

And we had a BIG party (it's said that the organisers of the party never enjoy themselves. I can see where this statement comes from as the stress and the planning is quite a challenge. However, I'd like to think that I did enjoy myself).

I was so excited as we were having enough guests to warrant a dessert table. I've always wanted to do one but I also knew that it would just go to waste and usually guests will be too full to want to pick at the sweets. I'd decided long ago we were going all out - and on top of the gazillion other things I was overseeing, I did a small dessert table with a strawberry & ferrero tree, flowers, cake pops, chocolates, jelly shots, macarons and of course the CAKE!!!

An impressive 6 layers of chocolate cake soaked in kirsch with coconut, glace cherries and spiked ganache. It was so moist and yummy! We had a lot of cake leftover.... but everyone wanted to take some home! Yay, it didn't go to waste.

The day was hot too so I had to pick items that could stay out without melting or deteriorating. Not such an easy feat.

We also had a pig on the spit. It was delicious. The kids loved the balloons and the bubble machine (so did our crazy welsh corgi). So tiring but so worth it. Happy Birthday Dad!

300 perfect macarons resulted. Don't ask me about the failures!

And of course, there's never enough work around so I have this BRILLIANT idea that I would handpaint with gold all of the white macarons. That just added another 4 hours, no big deal.

I always envisioned that packaging and wrapping boxes would be fun. It is, when you have about 10. When you have 150, it's kind of time consuming and tiring (like 5 hours of time consuming). But I was really happy and proud of the final result. They all looked so good and were so delicious. Pistachio (made from real nuts roasted, toasted and ground) and White Chocolate Raspberry Surprise (again, homemade raspberry jam from raspberries).

Would I willingly do this again? Probably not. Unless you're like a really really really really good friend. And you asked nicely. And preferably NOT in the middle of summer. Please, my stress levels are high enough already!

And we made matching macarons as favours for all the guests noting for kids' allergies that macarons do contain almonds. Funnily enough, I have had several clients tell me that their kids have tried these and they don't have a reaction to them. Makes you wonder if it is a nut allergy or something else?

I really do like making macarons but the failure rate is disheartening sometimes. 

Red = Trouble!

I don't share many of these photos. Mainly because I don't want all the little things in my personal life to override all the hard work I put into making cakes for others and sharing that happiness. But I had to share this one because it was part of a group/team cooking competition and we it was so much fun.

I am (not so) quietly confident that we've won!

This dessert was my team's and the competition's last dish: Black Sesame Cheesecake, Green Tea Macaron, Green Tea Ice Cream and Red Beans. All made from scratch!

I have to say that the feedback on the cheesecake was mixed. Some loved it, some thought it was an acquired taste. The macarons and ice cream were loved. All gone in a heartbeat.

Green Tea

Irish Cream

Milo

Passionfruit

Salted caramel

Homemade Blackberry Jam.

Hello!

Recently had this discussion (it's come up many times for myself) at work. Macarons or macaroons? These French beauties are macarons. Those Australian blobs of coconut cookies are macaroons. The only thing they have in common is the egg whites! 

I came up with the idea to make Irish Cream (aka, Bailey's) ganache. I wanted to actually use white chocolate to do it with but all the posts I've read online and research pointed to dark chocolate. So I started with that. I think I was a little heavy-handed with the liquor. It was quite... fragrant. But it was really nice. Will definitely use and add to my flavour list!

Egg yolks are a forgotten ingredient in making macarons. And this time, I decided to make some lemon curd to use up some of the yolks. We have some beautiful lemons in the garden so it was perfect. And even better by putting them in our macarons. Tangy and sweet. Now to think about what to do with the rest of it! Delicious on scones, I know!

Also made our "signature" Salted Caramel Macarons. 

A tip though... Macarons are temperamental morsels. Always measure your ingredients with a scale. Whip up your egg whites slowly and don't forget to add the sugar into the whites as they foam up or else you will ruin your batch! Was too busy talking today and completely forgot about adding sugar into the egg whites until I had already made my macronage. It was a bit late by then. Total sacrilege! Ended up with these crater looking almond cookies. But hey, they taste good with coffee. ;)

I always end up with pink macarons! And yellow for Lemon Curd :) 

Packaged and ready to be gifted to lucky recipients. 

General rule of thumb that is mostly fact: the smaller the treat, the more it costs. Time is money.

Macarons are a french dessert. Commonly mispronounced as macaroons which are in face a coconut meringue biscuit.

And there's the French macronage and the Italian macronage. I've tried both. And hands down, the French method wins. Every time. Less failures. Better shells. The Italians just can't do it like the French. Zumbo or no Zumbo. Actually, have been told mine are better! ;)

Then there are Cake Pops. Looks easy. Look pretty. Smaller sized so works for those who don't want so much. But you got to roll them into balls, chill them and then dip them and dry them before they are decorated. Relatively easy but add cake pops to your party and set aside at least another 2-3 hours!

If you first don't succeed, try try again. And again. And again...

MACARONS! Still the rage around town and to be honest, can probably say that they are still our Achille's Heel! Having said that, I did read an article not so long ago that professional bakeries and patisseries throw out approximately 20% of every batch of their macaron shells due to cracks in baking. 

These little beauties are pretty versatile which is probably one of the reasons why they are so popular. You can pick any colour, any flavour and you can even add flavours to the shells themselves. Not to mention there's the French method and the Italian method... (personally, the jury is still out on which method we prefer!).

They're a pretty little gift nicely packaged in a box. They go nicely with a cup of tea. Not much not to like about them right?

Feeling ambitious today and decided to play around with flavours and came up with the new Earl Grey & Cointreau infused Dark Chocolate. Delectable...

And the ever popular Passionfruit!

And Caramel, Malted Milk, Blueberry & Pandan. YUM!

Say hello to Earl Grey, Meyer Lemon and Bounty Coconut!

When orders flow, they come in droves! Christmas 2012 has been a bit hectic but a lot of fun!

Over the last 5 days, we have created 20 gingerbread trees, 2 macaron trees, over 30 gingerbread men, 100 macarons, 2000 fondant cookies, 4 large fruit cakes, 48 cupcakes and toppings, fillings, decorations to match!!

It's been a long week from day time job to night time job (it's a good thing I LOVE TO BAKE!). A lot of early starts (day time job) and late nights/early mornings! And I can't thank the tireless efforts of my parents enough. Who else was going to help me package over 300 bags of cookies? Deliver them and still be smiling after only a few hours sleep!

These macarons below turned out amazing. So happy with both the colour and the feet. And that jaffa orange filling is awesome, especially with that little kick of Cointreau.

Next came the most time-consuming order of them all. The order for 2000+ cookies, individually gift-packaged into 300 bags. This was a mammoth task that took a few days and great planning to achieve. Again, so happy with the result - we managed to get the colours of Christmas in there!

Follow that (there's no stopping!) with an order for gift boxed cupcakes. These were my favourite to make. Love the flower sitting on the holly leaf. Adds that bit of Christmas touch! And the candy canes (hand made of course) aren't so bad either. However, I am partial to pretty things and I love the flowers.

And to finish it off (okay, there was a lot more in between but I think you get the gist), gingerbread trees as my gift to friends, family and colleagues. These will go down a treat I am sure!

Time for a break though - hope you all have a safe and very Merry Christmas. We'll be back in the New Year with more baking adventures (and finger's crossed, more orders!)

xx

Wynnie

The secret is to plan. And to plan well! And to plan for the unknowns.

Truffle mixture. Macarons. Cookies. Icing. Fondant. Cupcakes.

Easy right? Not a walk in the park by any means and definitely tested one's time management but I am quite pleased (and relieved) at the way everything has turned out!

Macaron shells can be pre-made a couple of days ahead of time. You don't have to necessarily fill them right away. (Hint: Macarons almost always taste better after resting for 24-48 hours). So these were timed perfectly.

Next came the truffles (sorry, no photo). Fairly straight forward. Just requires refrigeration time. A good day or so will do the trick. Them you need to hand make each and every one. Roll them in your choice of topping and you're done. Good idea to keep them in the fridge and bring them out to stand for about 20 before serving. Quote colleague today "these are like gold".

And then you do cookies. Make dough, roll, cut, bake, fondant, ice, wrap, seal. Repeat. And repeat some more when you need to make 80! I have to say though - this part was a lot of fun. And the final product looks so pretty!

Cupcakes. Lots and lots of cupcakes. These of course, I saved till last. Made these the night before for optimal freshness and I am so pleased the way they have turned out. Alas, I didn't have enough time to put them all on a tree for a tiered photo but there is always next time. Imagine 80 of these little beauties sitting on a wedding stand. They are mighty delicious too!

So happy to have been able to cater and be apart of this wedding. The bride-to-be came and picked up these goodies on her way to Kangaroo Valley today. Congrats to Kelly and wishing her and her husband all the very best for the future!

all for a good cause... my cousin is raising money through his church for children in poverty and a whole heap of other things!

Makes 36

Ingredients
1 1/4 C almond meal
1 1/2 C icing sugar
4 eggwhites, aged overnight
1/4 C caster sugar
1/8 t cream of tartar
3 drops food colouring

Method
1. Sift the icing sugar and almond meal and discard any large bits.
2. Beat the egg whites whilst gradually adding sugar until dissolved and thick and glossy. Beat in cream of tartar.
3. Fold in sifted mixture into egg whites until well combined. The mixture should just come together and hold its form.
4. Pipe macaron mixture into small discs on a lined baking tray. Allow to sit on tray for 30 minutes.
5. Preheat oven to 140 degrees.
6. Bake macarons for 12-15 minutes until crispy on the outside and lightly golden. Macarons should be risen and have "feet".
7. Allow to cool on tray for 5-10 minutes before transferring to a wire rack to cool completely.
8. Sandwich macarons with whipped ganache or buttercream.

Makes 40

Ingredients
5 egg whites, aged overnight
1/4 C sugar
3 C icing sugar
100g (1 C) almond meal
100g (1 C) hazelnut meal
1/4 t cream of tartar

Method
1. Sift the icing sugar, almond meal and hazelnut meal and discard any large bits.
2. Beat the egg whites whilst gradually adding sugar until dissolved and thick and glossy. Beat in cream of tartar.
3. Fold in sifted mixture into egg whites until well combined. The mixture should just come together and hold its form.
4. Pipe macaron mixture into small discs on a lined baking tray. Allow to sit on tray for 30 minutes.
5. Preheat oven to 140 degrees.
6. Bake macarons for 12-15 minutes until crispy on the outside and lightly golden. Macarons should be risen and have "feet".
7. Allow to cool on tray for 5-10 minutes before transferring to a wire rack to cool completely.
8. Sandwich macarons with whipped ganache or buttercream.

*These are quite a sweet biscuit/ confection.

CLOSE TO PERFECT FIRST TIME! *discounting the other 30 odd macarons sitting on the rejected (i.e. ugly) tray* =D Very time-consuming... makes melting moments look like child's play.