Kids in the Kitchen ~ Lamington Angels

 Lamington Angels Recipe

Lamington Angels

I jut love these cute lamington angels.  They are always a hit with the whole family!

These look great at any birthday party and celebrations like baby ChristeningsWhat I love best is the fact you can quickly and easily make them and they look so great!   No icing techniques to do, but can make them look different by making them “angel wings”, “top hats” or Sponges.   mmm YUMMY.  The kids love to help with this one…   why not grab one of the amazing kids aprons from La Toriana ~ online baby/kids shopping boutique.

INGREDIENTS

Vanilla buttercake:
90g butter, softened
1/2 teaspoon vanilla extract
1/2 cup (110g) caster sugar
2 eggs
1 cup (150g) self-raising flour
2 tablespoons milk

Chocolate icing:
10g butter
1/3 cup (80ml) milk
2 cups (320g) icing sugar
1/4 cup (25g) cocoa powder

Decorations:
1 cup (80g) desiccated coconut
1/4 cup (100g) raspberry jam
1/2 cup (125ml) thickened cream, whipped

METHOD

1. Preheat oven to moderate (180°
C/160°
C fan-forced). Line 6-hole  or 12-hole standard muffin pan with paper cases.

2. Beat butter, extract, sugar, eggs, flour and milk in small bowl with electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler colour.

3. Divide mixture among cases; smooth surface.

4. Bake large cakes about 25 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.

5. Make chocolate icing.

6. Remove cases from cakes. Dip cakes in icing; drain off excess, toss cakes in coconut. Place cakes on wire rack to set.

7. Cut cakes as desired; fill with jam and cream.

Chocolate icing
Melt butter in medium heatproof bowl over medium saucepan of simmering water. Stir in milk and sifted icing sugar and cocoa until icing is a coating consistency.

Some ideas for your next special occassion… especially if its a Christening.

Kids Cupcake Carnivale ~ Tiramisu

Tiramisu Cupcake Recipe

Tiramisu Cupcake

Its been an interesting couple days here at La Toriana!  It started with my facebook page vanishing, and then the rallying around by gorgeous friends and followers and customers!  In less than 36 hrs we are almost back to where we were!   Wow…. I am in awe of such a wonderful, supportive and embracing group online I have.   So, each one of you please grab a cuppa and cake here and join me.   I personally want to say THANK YOU

oh and if you love it so much (as I am sure you will) here is the recipe…

INGREDIENTS

Vanilla buttercake:
90g butter, softened
1/2 teaspoon vanilla extract
1/2 cup (110g) caster sugar
2 eggs
1 cup (150g) self-raising flour
2 tablespoons milk

Mascarpone cream:
250g mascarpone cheese
1/4 cup (40g) icing sugar
1 tablespoon marsala
3/4 cup (180ml) thickened cream, whipped

Coffee mixture:
1 tablespoon instant coffee granules
1/3 cup (80ml) boiling water
2 tablespoons marsala

Decorations:
50g dark eating chocolate, grated finely

METHOD

1. Preheat oven to moderate (180°C/160°C fan-forced). Line 6-hole texas or 12-hole standard muffin pan with paper cases.

2. Beat butter, extract, sugar, eggs, flour and milk in small bowl with electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler colour. Divide mixture among cases; smooth surface.

3. Bake large cakes about 25 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.

4. Make mascarpone cream. Make coffee mixture.

5. Remove cases from cakes. Cut each cake horizontally into four. Brush both sides of cake slices with coffee mixture. Join cake slices with mascarpone cream.

6. Spread tops of cakes with mascarpone cream; sprinkle with grated chocolate. Refrigerate for 3 hours before serving.

Mascarpone cream
Combine mascarpone, sifted icing sugar and marsala in small bowl; fold in cream.

Coffee mixture
Combine coffee, the water and marsala in small bowl; cool.

Chocolate Easter Cake

Chocolate Easter Cake

With Easter right upon us… there are sure to be family and friends popping over.  Why not get in the festive Easter mood with this brilliant cake.  Mmm makes your mouth water just looking at it.. doesn’t it.  The kids will love helping make this Easter cake… but I suggest grab an extra bag of Easter eggs as the kids (and you) are sure to gobble up lots along the way!!  Once they are all outside playing and using up the energy, grab a copy of the latest Australian Womens Weekly, a cuppa and relax!

Chocolate Easter cake

INGREDIENTS

½ cup (50g) cocoa powder
½ cup (125ml) boiling water
185g butter, softened
1½ cups (330g) firmly packed brown sugar
3 eggs
1½ cups (225g) self-raising flour
½ cup (75g) plain flour
¼ teaspoon bicarbonate of soda
¾ cup (180ml) milk
2 teaspoons vanilla extract
150g small milk chocolate Easter eggs
coloured cake decorations

milk chocolate frosting
400g eating-quality milk chocolate, chopped
2/3 cup (160ml) thickened cream

METHOD

Combine cocoa and water in a small bowl; whisk until smooth. Cool.

Preheat the oven to moderately slow (160°C/140°C fan-forced). Grease a deep 22cm round cake pan, line base with baking paper.

Beat butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating until combined between additions. Transfer mixture to a large bowl.

Stir in sifted flours and soda, then milk, vanilla and cocoa mixture. Pour mixture into prepared pan. Bake for about 1 hour 10 minutes or until cooked. Stand for 10 minutes before turning onto a rack to cool.

milk chocolate frosting
Combine chocolate and cream in a small saucepan, stir over a very low heat until smooth. Transfer to a bowl. Refrigerate, stirring frequently, until a spreadable consistency.

Spread Milk Chocolate Frosting over top and side of cake, decorate with chocolate eggs and coloured decorations

Are you looking for great kids Easter gifts?  Check out all the designer clothing, toys and accessories online at La Toriana.

 

Kids Cupcake Carnivale ~ Honeycomb Creams

Honeycomb Creams Cupcake

Honeycomb creams Cupcakes.

mmm this is a YUMMO cupcake.

I dont know about you… but I can never get an even top on my cupcakes… always get a lump in the middle when I get them out of the oven no matter how hard I try to pop a small dent in the middle before popping them in !  (how do they do it?

I like this as I can disguise my uneven cakes with this topping… and looks AWESOM!! Impress your guests when they pop over for Arvo tea.   The kids will love taking one to kinda and school too! (the teachers will think you are amazing… send one along for them too!)

INGREDIENTS

Chocolate ginger cake:
½ cup (110g) firmly packed brown sugar
½ cup (75g) plain flour
½ cup (75g) self-raising flour
¼ teaspoon bicarbonate of soda
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
90g butter, softened
1 egg
¼ cup (60ml) buttermilk
2 tablespoons golden syrup
50g dark eating chocolate, chopped coarsely

Decorations:
300ml thickened cream
3 x 50g violet crumble bars, chopped coarsely

 METHOD

1. Preheat oven to moderately slow (170°C/150°C fan-forced). Line 6-hole texas or 12-hole standard muffin pan with paper cases.

2. Sift dry ingredients into small bowl, add butter, egg, buttermilk and syrup; beat mixture with electric mixer on low speed until ingredients are combined. Increase speed to medium, beat until mixture is changed to a paler colour. Stir in chocolate. Divide mixture among cases; smooth surface.

3. Bake large cakes about 40 minutes, small cakes about 30 minutes. Turn cakes onto wire rack to cool.

4. Spread cakes with whipped cream; top with violet crumble.

Kids Cooking Products, La Toriana