Truly Scrumptious

I am truly in love with Hello Naomi, a boutique cake studio where special creations are created with 

unique attention to detail, colour and design. Truly scrumptious delights to make you fall in love.

The images I have collated here are from the Hello Naomi blog.

Halloween - Sweet Paul

Looking for a different way to decorate for Halloween! Then you must take a look at Sweet Paul Mag for inspiration for an all white celebration. I just love the crisp whit feel to everything.

Junior Masterchef - Lemon Meringue Cupcakes

Cupcakes1 cup pure cream
1 cup caster sugar
2 eggs, lightly beaten
1 1/2 cups self raising flour 
Finely grated rind of 1 lemon

Lemon curd
1/2 cup lemon juice
100g butter
1/2 cup caster sugar
1 egg
3 egg yolks

Meringue3 egg whites
1/2 cup caster sugar

Method 

1. Preheat oven to 180'C. Place 12 patty cake liners in a 12 hole 1/2-cup capacity muffin pan.
2. Place cream, sugar and eggs in a large mixing bowl and whisk until smooth. Gradually add flour and zest 

and continue whisking until mixture is thick and smooth.
3. Divide mixture between prepared liners and bake for 15-20 minutes or until cakes spring back to touch. 

Cool in muffin pan.

4. For lemon curd, heat lemon juice and butter in a small saucepan and simmer until butter has melted. Add 

sugar, egg and yolks and cook, whisking continuously until mixture becomes thick and glossy. Pour into a 

shallow oven tray to cool.
5. For meringue, beat egg whites in an electric mixer until firm peaks form, gradually add sugar, a tablespoon 

at a time, beating until sugar has dissolved between each addition. Spoon meringue mixture into a piping bag.
6. To serve, preheat grill to medium-high. Cut a small hole in the top of each cupcake and fill with 1-2 

teaspoons of lemon curd.  Pipe a swirl of meringue mixture on the top of each cupcake and place under heated 

grill for 60-90 seconds or until golden. Arrange on a serving plate with spoonfuls of lemon curd if desired.

How awesome are these Cupcakes?  I really must give them a try. I am really enjoying watching these little 

masterchefs. Who is your favourite??

Baking Couture - Scones on Sunday

image and recipe via here

Lemonade Scones

Ingredients

31/2 cups SR Flour

1/3 cup caster sugar

1 cup pure cream

1 cup cold lemonade

jam and cream to serve

Method

Preheat oven to 210°C or 180°C fan forced. Line a baking tray with baking paper.

Place all ingredients in a bowl. Mix lightly until combined.  Scrape onto a floured 
surface.  Knead lightly and shape into a rectangle about 3 cm high.  Cut out with 
a 5cm round cutter.  Arrange closely on a baking tray lined with baking paper 
and cover with a clean tea towel.  Leave to rest for 30 minutes.  Before baking 
brush the tops of the scones with milk and then bake for approx 20 minutes or 
until the tops is browned.  Remove from the oven and then wrap in a clean tea 
towel to steam for 10 minutes.

Serve with jam and cream.

It is the resting before baking, the arranging close together to help keep them straight and 
the covering for 10 minutes after they come out of the oven that really makes a difference.

Found - Yummy Macaroons

Found Yummy Macaroons on ETSY. Sparkles Kitchen makes Macaroons and other 
bite size delights. 

I love that Karen from California has made her dream into reality. Karen states 

that she is so passionate about baking who becomes totally obsessed until 

she achieves perfection.

The photography and design are complete perfection as well. I am in awe of 

these lovely creations. I would love to do something like this myself.......

just dreaming....

       

 

 

    

Masterchef Masterclass - A recipe to try.

One of our family favourites in this series was Fiona and last night on Masterchef Masterclass

Fiona showed us how to make her scrumptious............

Chocolate Ganache, Lavender Cream and Raspberry Tart

240g plain flour
200g butter
Pinch of salt
300ml thickened cream
1 tbs caster sugar
1 tsp unsprayed lavender flowers, plus extra flowers to serve
1 punnet raspberries

160ml cream
40g butter
180g dark chocolate, finely chopped

Step 1: Place the flour, butter and a pinch of salt in a food processor and blend 

until the mixture resembles fine breadcrumbs. Add 1-2 teaspoons cold water 

and blend again until the dough just comes together. Tip out onto a lightly floured 

board or clean bench and form dough into a disc, enclose in cling film and 

refrigerate for 30-60 minutes.

Step 2: Roll pastry out to 3-5mm thick, then use to line four 10cm loose-bottomed 

tart tins. Prick the base with a fork, then place back in the fridge to rest for about 

20 minutes.

Step 3: To make the ganache, place the cream and butter in a pan and stir over 

medium heat until butter has melted. Place chocolate in a heatproof bowl, pour 

over the warm cream, then stir until the chocolate has melted.

Step 4: Preheat the oven to 180°C. Line the pastry case with baking paper and 

pastry beads or uncooked rice. Blind-bake for 7-10 minutes, then remove baking 

paper and beads and bake for another 5-10 minutes until just golden. Press down 

any bubbles that have risen up and allow to cool. Remove from tart cases and 

place on a serving plate or clean board.

Step 5: Meanwhile, whip thickened cream with sugar until soft peaks, then stir 

through lavender flowers. Cover with cling film and refrigerate until needed.

Step 6: Pour the chocolate ganache into the tart shells. Spread evenly with the 

back of a spoon or palette knife.

Step 7: Top tarts with lavender cream and decorate with raspberries. Decorate 

tarts with extra lavender flowers.

Yumm I will give these a try but I will omit the lavender flowers.