Tuesday, 26 July 2011

Threadcakes Competition 2011

Old school Nitendo games theme cake

Yay I just finished uploading my entry to Threadcakes competition!
This is my first year entering this competition. The idea of the competition is to design a cake based on t-shirt design on Threadless Tees. You can find out more about it on Threadcakes.

So, this is what I made for the competition..an old school Nitendo Games theme based on their original design. You can see the design on Threadcakes site.

I'm sooooooo excited and I hope they like it!

My 4 year old son's favourite character, Super Mario :)

Here is the link to my entry:

Wish me luck!

Friday, 15 July 2011

Ham, cheese & tomato baked eggs

I love cooking breakfast for my family and this is what I love to do in my spare time. To me the best breakfast are (beside pancakes and waffles) eggs and toasts ....mmm I love eggs...crunchy toast soldiers dipped in soft runny egg yolk...so simple yet so delicious. Yummo!

This recipe is very easy to do and super delicious. I made this for my family this morning and they love it! well everybody except my 1st born son who is a very picky eater..so I made him a grilled cheese instead..oh the thing I do for love hehe

I got this recipe written in my recipe book but I'm pretty sure it was taken from Jo Seagar's book "It's easier than you think"..anyway here is the recipe:

Ham, cheese & tomato baked eggs.
serve 4

1/2 cup chopped ham
2 spring onions, thinly sliced
1 tomato, chopped (I used cherry tomatoes chopped in half and I put 2 cherry tomato into each dish)
4 eggs
4 Tbsp cream
salt and pepper
1/2 grated cheese
toast soldiers to serve

  • Preheat the oven to 180C. Coat 4 individual 1/2 cup capacity ovenproof dishes with non-stick baking spray.
  • Divide the ham, spring onions and tomato evenly between the dishes. Break an egg into each dish and let it sit on top of the ham mixture.
  • Spoon 1tbsp of cream into each dish over the egg and season with salt and pepper.
  • Sprinkle the top with grated cheese.
  • Place the dishes on an oven tray and bake for 8-10 min until the eggs are just cooked.
  • Serve with toast soldiers.

Notes: To make toast soldiers, cut bread into thick strips. The bread should be cut quite thick so that it is toasted on the outside but still soft in the middle so it can soak up the yolky goodness.
Place the cut up bread into an oven tray together with the dishes, spray with oil baking spray and bake. They should be done at the same time with the eggs.

Happy baking!

Saturday, 9 July 2011

The world's easiest chocolate ice cream - no machine required!


If you ever thought that making a homemade ice cream is too much work or impossible because you don't have one of those fancy ice cream machine...then you are wrong...Introducing to you..

....The world's easiest chocolate ice cream that you can easily make at home..with no machine required! Thanks to David Lebovitz for sharing this recipe on his blog.

I do have a little warning that this recipe ask for quite a lot of liqueur (not that is bad hehe)..the liqueur taste is a little strong in the ice cream but I don't mind it at all :)

I have made a little adjustment in the recipe and here is my version of this recipe:

Chocolate and Banana Ice Cream
Four to six scoops
From Ready for Dessert (Ten Speed) by David Lebovitz
2 ounces (55 g) bittersweet or semisweet chocolate, chopped ( I like Lindt 70%cocoa or Whittakers Dark Ghana )
6 tablespoons (80 ml) cream ( you can also use milk, whole or low-fat )
6 tablespoons (80 ml) Baileys liquor
1 medium-sized ripe banana, peeled*, and cut into chunks
1 tablespoon (15 ml) dark rum
1. In a small bowl set over a pan of simmering water (or in the microwave), melt the chocolate with the cream.
2. Blend the melted chocolate the Baileys, the banana, and rum until smooth.
3. Pour into a plastic or metal container, cover, and freeze for at least 4 hours.
You can easily increase this recipe to make more than it calls for. I haven’t tried it with any other liquor, but for those of you who want to experiment, you do need to include a similar amount and percentage of alcohol to prevent the ice cream from freezing too hard. The banana gives the ice cream a smooth, creamy consistency and provides the sweetness, so use a nice, ripe one.

I found that this keeps for weeks in the freezer and maintains it’s absolutely perfect consistency. Cheers!

Monday, 4 July 2011

Stork and Baby Birthday Cake


Ooooo I'm so excited to show you this cake. I made this cake last week for a good friend of mine but I have to restrain myself from sharing this, well not until she shared the good news of her pregnancy to her family and friends.

This cake may look like a baby shower cake but it is not...it's actually a birthday cake.
My friend wanted to surprise her family and friends about her pregnancy on her birthday. What a perfect and lovely way to do it! I'm so super excited for her!

The best thing about making this cake was that she gave me total creative freedom to do it..how awesome is that! Thank you my friend for trusting me :)

The colour theme was inspired by Cath Kidston and the gift boxes represent her birthday :)

Happy Birthday my friend and congratulations too!