Domokun Cookies

 

Emma came across these cute Domokun cookies

 

 

We made them following instructions from Diamonds for Dessert. It was rather tricky getting the shapes right and the hot weather we've been having didnt help either. The dough had to be chilled before cutting.

Even after chilling we still had to re-shape the cookies after cutting them out. I really need to air-condition the kitchen.
Cut and pasted other patterns to see how well they would stick when baked.

Choc chip eyes and royal icing for the teeth.These Domokuns were fun to make and taste great. Definitely a keeper for the menu. We're working on fine-tuning the recipe, pricing and packaging for the future.

RAINBOW CUPCAKES

This post is for Jackie who is 'the apprentice'. She helps out in the kitchen and loves to cook and bake ...."on my own, please, Mummy". So these rainbow cupcakes are entirely her own doing. I would never use so much food colouring but seeing how cute and nice they looked when my friend Alex made her cake-tops I simply had to let Jackie have a go at it. Incidentally, she took some to school for her friends to try and got a few orders for them.

 Jackie used a cupcake recipe for this but because the batter was slightly yellow the colours turned  out somewhat dull. I would suggest a white cake mix and you'll get more vibrant colors.  

Divide the batter and color with food colouring. You'll find that you have to use ALOT to get the bright shades. ....something I'm quite adverse to. 

  You need a bit of practice to get the colors to stay in one layer.

  The top was supposed to be purple but came out brown instead.

She made the 7-minute frosting which is basically egg whites and sugar whisked in a double boiler for 7 minutes. No fat, she says.

Oh Fudge! is born

After years of having a nameless baking biz I've now decided not only to give it a name but also a blog. My daughters helped come up with the name Oh Fudge! because that's what they say when they indulge in a piece of heavenly calorific treat.


In honour of the birth of this blog here's a dessert recipe my girls and I simply adore.

FRUIT TOPPED MERINGUE NESTS 



For this recipe you will need:


2  egg whites
100g castor sugar
Fruits for topping
Whipped fresh cream or greek yogurt

 Put egg whites in a squeaky clean bowl and whisk until they form peaks.

Add a spoonful of sugar and whisk for 15 seconds to combine. Continue until all the sugar has been added.

 The mixture should look glossy and have sitff peaks. Spoon onto parchment lined pans in the shape of  a nest.

Bake in a pre-heated oven set to 150 deg C till slightly brown. Lower the temperature to 110 deg C and continue baking for 45 mins or till crisp in the middle.

 If you prefer  pavlovas feel free to take them out of the oven whilst the centre is still is soft. We prefer them crispy all the way through and they make for better storage, in air-tight containers.

 Top with your favourite fruit and cream. We like to enjoy our sweets low-fat so we  opted for greek yogurt which has 17% fat.  Peach and passionfruit is a fantastic combination.

Excuse us while we dig it. YUMMM!!