Author: Carly (Admin)

We had a lovely brunch today with Andrew’s cousins from Victoria and all family up here. So I figured I would make some mini carrot cupcakes and some mango chiffon cupcakes. Mini cupcakes are lovely for gatherings as they let you eat a small bite size taste amongst other foods.

I took the piping roses to another level, creating a flower bouquet. These are carrot cake with cream cheese icing dyed with cocheniel and sprayed with food colouring.

I did not have the time or patience to ice the remaining 150 odd cupcakes the same way so I just made pretty swirls

And these are the mango chiffon cakes topped with cream cheese icing and mango. YUM.

I just realised I forgot to post last weekend. After a wonderful morning at the park with liz and sammy, I spent the afternoon in the kitchen.
Andrew scored pie, cake and cookies!

Beef and vege pie:

My first chiffon cake. It worked, It worked!!!! Chiffon cake is really really light cake and you have to be really careful with the mixture to keep it light and fluffy.
I flavoured them with passionfruit in the batter and cream cheese icing drizzled with passionfruit pulp.

Then cookies… these are an old favourite.

And finally chocolate pudding… ummm cause the other stuff wasn’t enough to push us to the edge of a sugar high…

I saw some lovely cupcakes made at a cupcake decorating class that were roses. I just had to try!

Unfortunately and stupidly I split the buttercream icing by overmixing the butter (When butter becomes too hot it seperates). If you were just spreading over a cake it doesn’t matter, however it makes a huge difference when piping. I’m upset at myself because I know better and can’t believe I stuffed up buttercream icing!

Anyway… here are the results…

And something a little different since the roses weren’t holding properly…

I gave up with the rest of the cupcakes and just iced them with a knife.

Big thanks to Trystan and Lisa for this yummy recipe.

I made carrot cupcakes for Granny’s birthday dinner tonight. Unfortunately they were very rushed and I had to ice when not completely cold.
The cupcakes contain carrot, ginger, pinapple and macadamia nuts. Big thankyou goes to andrew who crushed up the nuts for me.

The big ones I topped with carrot and either ginger or a macadamia nut.

Then I made some mini ones – cause mini cupcakes are just cute!

Oh and in case you were getting hungry…. carrot cake mixture is not appealing….