"Criminally Good" Cream Cheese Chocolate Brownie

Since we introduced this brownie at the Cakery it’s been disappearing almost as fast as we can make it (I may be responsible for some of those disappearances). When we opened on Sunday at 9am a couple promptly walked in and ordered two pieces. Brownie for breakfast? Sure, why not!

I’ve been hesitant about baking brownie for the shop as I’m a rather fussy chocolate lover. Everything about whatever chocolate item I may be devouring at the time needs to be just right - texture, taste, balance of sweetness - the whole experience. I take it very seriously. 

For me this brownie hits all the right spots. My partner thinks it’s a little on the gooey side, a little too mousse-like, but for me it’s up there with the best. It’s grin inducing and even prompted one lady to say “oh my giddy aunt” when we served her up a freshly baked slice. I quite enjoyed that response. I was also recently told it was "criminally good" and that I should be in jail. I think that says it all.

Bake this brownie and bask in the many delights that it brings.

Criminally Good Chocolate Cream Cheese Brownie

Brownie:
320g dark chocolate, chopped 
180g butter
3 eggs
1 egg yolk
300g white sugar
1 tsp Heilala vanilla extract 
100g flour
30g Dutch-process cocoa
1/2 tsp salt

Cream Cheese swirl:
250g cream cheese
60g white sugar
1 egg
1/2 tsp Heilala vanilla extract

Melt the chocolate and butter together until smooth. Meanwhile, beat the eggs and sugar until pale and thick, add the vanilla. Sift together the flour, cocoa and salt. Fold the melted chocolate mix into the egg base, then fold in the sifted ingredients. Place two-thirds of the mix in a lined baking tray (my tray was roughly 28cm x 15cm). In a clean bowl beat the cream cheese swirl ingredients together until smooth. Dollop the over the brownie base and top with the remaining brownie batter. Swirl a little with a knife. Bake at 170C for 35mins if you like it on the gooey side or 40mins if you prefer things a little more cooked. The sides will rise up and the centre should be a little wobbly - the sign of brownie perfection. This brownie is great stored in the fridge as it improves the texture. 

Tip: Don’t try to make this brownie ‘healthier’ by using low-fat cream cheese, it has a different baking consistency to full-fat cream cheese and just won’t work. 

Spongedrop Cakery - opening soon!

This week instead of sharing a recipe I’m sharing some exciting news. For the past twelve months (that's no exaggeration!) I’ve been working on opening a shop - somewhere that I can share with you my passion for baking, beautiful things and great coffee. I can now say that after all these months, years even, of planning and preparation it is finally happening!

In a few weeks time (Weds 3rd Dec) I’ll be opening the doors to Spongedrop Cakery. Located at 10 Salisbury Avenue, Mount Maunganui, in the site of the old Information Centre on the edge of Coronation Park, we’ll be offering cake, cupcakes, french macarons, coffee and tea amongst other delicious items that are currently in development.

Being located on the edge of a park we’ve opened up one side to let in the sunlight and the pretty tree-studded view, creating a space that I’m picking is going to be a great spot for mid-morning coffee and cake. Or you can pop in and pick up a box of cupcakes to takeaway and share with friends. There will be parking available out back and Coronation Park provides a huge play area for kids so I’m hoping everyone will be able to find something they love about it.

There is still so much to do between now and opening (can you see the fear on Rick's face?) and I know that even when the doors are open we will be a ‘work in progress’ but I’d love for you to come along for the ride! I’ve never undertaken anything like this before so it has been and will continue to be a huge learning curve for me, thankfully I’ve got amazing people alongside me.

This has been a dream since I first started this blog nearly five years ago. I feel absolutely privileged and humbled that somehow this opportunity has come my way. It has been a journey alright, with highs and lows, but I know that once I open my doors and get to greet all of my wonderful supporters it will be a dream come true! We can't wait. x

Rick's 'there is so much to do' face.

Passionfruit Magic Custard Cake

This cake has been popping up on baking blogs and Pinterest pages like nobody's business lately. So of course I had to jump on the band wagon and try it. It's not possible for me to be taunted by a magical cake that somehow (i.e. magically) turns one batter into two layers of custard and cake without attempting to make it myself.

And of course the result had to be shared with you. It's a gem. And actually is a little magical. I don't know the science behind it but you literally do end up with two defined layers of custard and cake. It's pretty impressive. 

Given that this is a 'custard' cake, be warned that it is eggy. If you don't like set custard or egg desserts this probably won't be for you. For me, I love them (witness the joy of Clafoutis) so I could happily munch through a few squares of this beauty. Especially doused in extra passionfruit. Is there much better than passionfruit and custard? Yes, there is - it's magical passionfruit custard cake. 

Passionfruit Custard Cake

120g unsalted butter 
4 eggs, separated
1⁄4 tsp white vinegar 
165g icing sugar
1⁄4 cup passionfruit syrup/pulp
Zest of 1 lemon
120g plain flour
2 cups (480ml) whole milk 
Icing sugar for dusting 

Preheat oven to 160°C (320F) and grease an 8-inch square tin (or similar sized rectangular tin). Melt the butter and set aside. In a clean metal bowl beat the egg whites and vinegar until stiff peaks form. In another bowl use a hand whisk to combine the yolks, icing sugar, passionfruit and zest – it will be stiff to start with but will soften up. Whisk in the melted butter. Add the flour, mix, then add the milk and whisk again. The batter will be very wet. Using the whisk, gently fold in the egg whites, a third at a time, stirring until there are no large lumps of egg white remaining. Pour the batter into your tin and bake for 45-55mins. The top will be golden and the centre will wobble a little. Cool for a few hours, dust with icing sugar and cut into squares. Serve with extra passionfruit for a super tangy hit. Store in the fridge. 

Caramel Apples. Eat 'em or weep.

Making caramel takes commitment. That statement may (sadly) stop some of you from making it but I know there's someone out there with the determination and chutzpah to make this goodness happen – if that's you, you will be handsomely rewarded! 

Caramel apples are time machines in disguise. Just one bite and you'll understand. The holding of the stick, the awkward angling of the head (and apple) so you can take that first bite, the tang of the apple, the stickiness of the caramel and the juice running down your chin...it's what kids do. Not what adults do. No kid would ever expect to come home and find that their parents had made them a batch of caramel apples just for fun. If you make these your parent cred will go up exponentially (in the eyes of your child...possibly not in the eyes of other parents but who cares what they think, besides there are apples involved so you're totally providing a balanced meal).

The two toughest things about making caramel are the constant stirring and the heat. You can’t leave caramel to its own devices or you’ll end up with a lumpy, pebbly, potentially burnt mess. You also can’t be careless with it as caramel can give a nasty burn. No matter how tempted you are to dip in a finger or lick the spoon, don’t. Just don't. Making caramel involves heating sugar to a very high temperature and sugar burns are pure evil. 

So now that I’ve scared you all away (I hope there are still a few of you left!) below is the caramel apple recipe that I promised a few weeks back. Contrary to the above it’s actually quite easy and it results in a delicious, slightly chewy, creamy caramel that is the perfect partner to a crisp, tart apple. Do it for the kids.

Special thanks to Little Miss Rose for the photos. 

Caramel Apples 
225g butter 
2 cups brown sugar 
1 cup golden syrup 
1 can (395g) condensed milk 
1-2 tsps vanilla extract 
8-10 apples, Granny Smith are best
Chopsticks or clean twigs 
Candy thermometer 

Grease a large sheet of baking paper with butter. Wash apples and push a chopstick into the top of each. Dip apples in boiling water for 5 seconds and dry to remove any wax. 

Place the first four ingredients in a saucepan and bring to a boil over a medium heat. Stir constantly from start to finish otherwise it may crystallise or burn. Once the caramel starts to bubble insert a candy thermometer and continue stirring until it reaches 118-120°C (around 15 minutes). Remove caramel from heat and stir in the vanilla. Cool for a few minutes then dip each apple in, rotating to cover the apple and shaking a little to remove excess. Stand on the greased baking paper to set. 

*Weekly Tip: For extra good times, dip the caramel apples in crushed nuts, cookie pieces, mini marshmallows or chocolate chips. 

Pear Clafoutis. What's not to love?

People! Meet my new favourite dessert, Clafoutis. 

I can see many winter nights on my couch with a bowl of this custardy, flan-like goodness cradled in my hands. Clafoutis has always intrigued me and I’m disappointed in myself that it took me this long to make it. Clafoutis, where have you been all my life? Oh that’s right, on the tables of French bistros being served up to intellects and artistes (because that's what I think all French people are). Now you’re also snuggling with me on my couch in Tauranga.

Clafoutis is traditionally made with cherries but you can substitute all sorts of other fruits. Originally I was just going to roll with pears until I remembered the glut of feijoas I had out on the lawn. So in they went. And thank goodness for that. Pear and feijoa are a great match together, let alone with a delicious custard blanket encasing them. And did I mention cream? Heavy pouring cream. Oh my.

I read somewhere (i.e. wikipedia) that a clafoutis made without cherries is a 'flaugnarde'. Both are excellent words to say. Either way, clafoutis or flaugnarde, you are delicious and you are most definitely here to stay. Make this immediately, so you too can bundle up on the couch under a blanket and enjoy this deeply comforting dessert. Tonight this is going to accompany a screening of Charlie Chaplin's City Lights. I'm a lucky girl.

Pear & Feijoa Clafoutis

Butter, for greasing

Sugar, for sprinkling

1 large pear

10 feijoas (or use a different fruit if you prefer)

4 eggs

135g brown sugar

100ml cream

190ml milk

1 tsp Heilala Vanilla Extract

½ tsp almond extract (optional)

¼ tsp salt

70g flour

Grease a baking dish with butter and sprinkle sugar over so it sticks to the butter. Preheat oven to 170°C. Whisk the eggs and brown sugar together until pale and fluffy. Combine cream, milk, extracts and salt and stir into egg mix. Sift the flour over top and whisk to combine. Let sit while you prepare the fruit. Core and slice pear into thin wedges and scoop out feijoa flesh, place fruit in a single layer on the bottom of the dish and gently pour the batter over top. Bake for 35mins or until golden and the custard is firm. Sprinkle with icing sugar and enjoy.

                 

*Weekly Tip: If you chill clafoutis it takes on a nice firm texture making it easy to slice into wedges. So, if (for some strange reason) you find yourself with any leftover, it makes a great lunch snack.

V is for Vanilla Cake...

Photo: Greta Kenyon Photography. Location: Post Bank Restaurant.

It’s time to spoil your significant other. Or treat a friend. Every once in awhile it’s nice to put in a little extra effort to celebrate someone or something special in your life. I’m not one to overtly embrace that Valentine’s Day but I’m also not so opposed that I’m going to ignore it! No harm ever came from showing someone a little extra love and if your loved one has a sweet tooth this cake is a perfect way to do just that.

Vanilla and raspberry are one of the best couples I know. They never fight. Always compliment each other and look damn fine side by side too. I think it's the contrast. As Paula Abdul said...opposites attract.

Look at this cake – it’s so pretty and actually does taste as good it looks. Cutting into the lush white cake to reveal the layers of vanilla and raspberry inside is so indulgent. Can you tell I love this cake? I really do. And, I'm pretty sure, so will your better half or best buddy or neighbour or anyone. 

A couple of tips... 

• Make the effort to make the three layer cake. I can't tell you how many times I've heard people say 'ooooh look at the layers!' when they see a three layer cake (two is just standard, four sends them into a frenzy).   
• Don't scrimp on the vanilla. Buy the good stuff (I use Heilala). It's worth it.

For the raspberry coulis and vanilla buttercream recipes click here and here.

Photo: Greta Kenyon Photography. Location: Post Bank Restaurant.

Vanilla Cake

Makes an 8-inch round 3 layer cake

300g unsalted butter

300g caster sugar

1 teaspoon Heilala Vanilla Extract

6 eggs

300g self-raising flour*

Preheat oven to 160°C (fan bake). Grease and line two 8-inch (23cm) round tins. Cream butter, sugar and vanilla together until pale and fluffy. Add the eggs a little at a time, mixing well between additions. Sift the flour over the mix and stir to form a smooth batter. Divide the batter into thirds. Place a third each in the two tins - you will have one third remaining. Bake the first two cakes for 30mins or until the centre springs back when gently pressed. Once cool enough turn out the cakes and bake the third layer. Sandwich together with raspberry coulis and vanilla bean buttercream.

*Weekly Tip: If you don’t have self-raising flour make your own by simply adding 2 teaspoons of baking powder to 300g of plain flour. Sift to combine.

Grateful for good friends. Kinfolk Workshop

Good friends have given me some great opportunities in life and created many great moments. This was one to add to that list. On Sunday 26th May, the first New Zealand Kinfolk workshop was held at Willowdene Boutique Bed and Breakfast, hosted by On My Hand and Greta Kenyon Photography.

Kinfolk is a quarterly magazine and online community, born in Portland Oregon, that delivers entertainment ideas for simple ways to spend time together. Described as "a resource of enticing and meaningful activities" it's a collaboration of personal ideas that are focussed on creating a balanced, intentional lifestyle. It's about living simply and enriching life with an awareness of our environment and surrounds. Things that are often taken for granted!

Every month 'Kinfolk Community Gatherings' are held around the world by hosts selected for their shared ethos. Whether it be gardening, cooking, beekeeping or butchering, Kinfolk workshops are a way to get back to the basics, engage in a new skill and gain a refreshed perspective and appreciation of our little piece of the world.


The 'Freshen Up' workshop, held by Greta and Shaye, was a guide to creating homemade, chemical-free cleaning products out of everyday pantry items and a few little easy-to-source extras. Attended by a group of very enthusiastic women we spent the afternoon learning how to make beautiful, natural hand soaps and room mists. Shaye demonstrated her passion for making use of nature's own resources as she brewed soap nuts over the stove and blended essential oils while Greta captured the beauty of the event as seen in these photos.

My little input to the day was to ensure the girls were well fed. Alongside a selection from Informal Organic Tea (thanks Tim!) guests were treated to delicate rosewater sponge cakes, lavender biscuits and beetroot, goats cheese and walnut tarts.

Walking away with newfound knowledge and skills, new friends and not to mention our own bespoke bottles of hand soap and room mist, gifts from ecostore and the Waiheke Soap Company, I know we all left as very happy, enriched girls!

If you're interested in attending a Kinfolk workshop please keep an eye on the pages of Shaye and Greta as there are already upcoming events in the pipeline.

Greta, Shaye and Emily from Wild & Grace have all documented their own experience of the day on their sites if you'd like to read more. Links are here, here and here.

Thanks Shaye & Greta for asking me to be a part of this event. Your support and friendship since starting my business has been incredible. x

I'm back. I know, it's been a very, very long time. Thanks for not giving up on me. I didn't give up on you, I've just been a little distracted. With this...

That's right, I've been busy getting my business off the ground! Businesses are really hard work...who would've thought?!

At the start of this year I wrote a post about my 2012 resolutions. Clearly I failed miserably at keeping them, particularly the one about writing a blog post every week... and the one about doing yoga every week... and, well, most of them. I did however, sort of, achieve my first goal - to write a business plan. I say sort of because I may have skipped that step and just gone straight into starting the business. Plan in my head. Not on paper.

I still plan on writing a business plan (I am making a plan to plan) so no doubt I will update you in another few months most likely saying I have created a cover and contents page. Let's be real here.

Anyway, since Spongedrop officially launched in July I have been busy. Being a small business owner is a real challenge - I have been eating, sleeping, dreaming, living cake almost constantly for the last few months. I've discovered that I have chosen a path that requires ME to do almost everything, given that I am not just the business 'owner' but also the baker, designer, planner, tester, marketer, financial controller, cleaner, shopper, social media manager, networker...I think you get the picture. I'm not going to sugar coat it, it is REALLY hard and there have been times when I have wanted to throw down my spatula and the frosting against the wall. Luckily I have people around who stop that from happening.

I put a lot of pressure on myself. I am a wee bit of a perfectionist and control freak (my mum and sister are nodding right now) but that is what happens when you put your name to something. You want it to be the best you can offer and it's hard to make compromises. Even sometimes when they make sense. Each week I am getting better at managing all this though, I'm learning new tricks, I'm getting faster, I'm finding a rhythm. And I am loving it. As hard as it is and as much of a lifestyle change it's been (going from ad agencies to kitchens, cleaning and market days in the rain) every time I finish a cake or have a great day at the markets I am happy that I do this. I've also met some very talented, inspirational people and made some great new friends.

So, here's to starting a new business! I am hoping to be back here a lot more often but won't risk making any brash promises I can't keep ;) Thank you a thousand times over to all my supporters and I hope to bring you mucho cake in the future!!!

xx

Home and a big, fun PROJECT

There's a storm outside. Lightning and all. All this is happening over the Hong Kong harbour while I watch from my 29th floor window. That's right, I'm in Hong Kong! I've come to visit a friend who is happy to put up with me dossing at her place for a week while I break up my move home. Home.

Home.

When I get back home there is something very exciting on the agenda. A WEDDING! More specifically my MUM'S WEDDING! Woop! And of course weddings mean wedding cake. And not just wedding cake, wedding dessert table. And who has offered to create this all? Yes...it is I. In a moment of Amy Atlas confidence and quite possibly madness (my own, not Amy's), I convinced myself that I should and indeed could design, plan, create, bake and decorate an entire dessert table. Pulled off in two weeks between the time that I arrive in New Zealand to the time of my mum's wedding, April 28th.

I first started this 'challenge' last year - months ago - and I had the very best of intentions to be uber-organised. I read up on all the advice from the best dessert table creators I know and had plans to write all sorts of awesome and super helpful lists, schedules, recipes etc that they recommended I do. All this started with a roar. Images were collected, sites were scoured for recipes and designs, a menu was drafted, but then things got in the way. Things like my mind, all its thoughts and its amazing propensity for distraction.

So here I am. Three weeks out and only so much (so little) planning done. But in between not physically writing lists and not officially planning, my mind has been using what down time it has had to mentally do these things and because of this I'm confident I can pull this dessert table off. Hopefully with style, grace, calm and flair - and my siblings (including one of the new ones I'm gaining via the wedding!) to help.

As I'm attempting to keep the full details of the table as a surprise for mum and her new hubby I can't go into too much detail just yet. But you will get a full run down of the table once it's complete...providing I manage to pull it off! If not you'll just get a picture of a wedding cake. Possibly one entirely unrelated to my mum's wedding that I will use to distract both you and I from my own disappointment in myself. Let's hope that doesn't happen.

What I can show you is this. A collection of images I am using as inspiration for colour, texture, design and feel.

If you couldn't tell, there is a breezy, ocean theme happening here. I love the colours of blue and beige together. Images are from:

1. Celebrations at Home (styling via Events by Sarah Elizabeth)
2. Heather Equitz Design (found via Amy Atlas)
3. The Candy Tree's Sweet Little Parties
4. Green Wedding Shoes
5. Jay's Catering
6. The Inspired Bride (and Bake It Pretty)
7. I can't find it! If you know please tell me and I'll update this post.
8. Amy Atlas

I can also show you these. My first ever cake pop attempts! These little pearly babies will be included in the menu.

Now to simply...

• Finalise the menu
• Put together a work schedule/timing plan
• Write the ingredients list
• Write the props list
• Write the equipment/decorating list
• Order props
• Test the recipes
• Bake the desserts
• And so on...

I'll be fine. No, honestly, I'll be fine. Wish me luck! x

A little sweetness

Happy almost Valentine's Day everyone! I'm away from my Valentine this year so have no one to bake for, although I may still make some cookies. As my little tribute to the day devoted to lovers I've gathered together a smattering of some of the prettiest, dreamiest, most Valentine's appropriate sweet treats I've stumbled upon on cake blogs recently. Oh and of course Pinterest which I am now officially addicted to...thanks Gigi for the invite!

A completely and suitably indulgent Chocolate Chip Cherry Cheesecake from Raspberri Cupcakes (new blog discovery, yay!)

Balsamic Strawberry Butter Cake topped with macaron hearts, again from Raspberri Cupcakes.

This super sweet cake with a secret from I am Baker. This was too clever not to post. And not as difficult as I thought it would be (says she who hasn't tried it). 

A gorgeous, soft and fluffy ruffle cake from My Sweet and Saucy.

This beautiful, dark, (and dare I say it for risk of sounding ridiculous? I do, I do dare...) SULTRY, Oreo & Olallieberry Cake from Desserts for Breakfast. I had to google what an Olallieberry was.

And finally this saucy little Pink Meringue cupcake with Raspberry Curd from Martha (the lady with her finger in every occasion pie possible).

Have a happy Valentine's Day everyone. May your day be filled with sweetness and a whole lotta spice! x

P.S. I just found another fantastic hidden heart cake example over at Milli's blog. Check out her work, she is very talented. 

It's been awhile

Hello. I'm back. And a lot has changed, hence why I haven't been posting although that's only a half excuse. For the most part I am too scared and sadly too lazy to post. Which I am so embarrassed to admit but it's very true. I wish I wasn't lazy. Or so easily distracted. I'm making a promise to myself to try and stop. But that's enough of all the 'woe is me'. Things have changed. Over the past 12 months I've moved my little life between three beautiful cities in three different countries. Melbourne, Australia. Wellington, New Zealand. And finally (for now) London, England.

I've left people whom I love dearly behind (just for a wee while) and come to meet new people who I now also get the honour of loving dearly. People around the world never cease to amaze me. There are such great, kind, generous and caring people everywhere. Sometimes, just as you're feeling down, someone, a complete stranger maybe, will pop up and do something kind to remind you that the world is a good place full of mostly lovely characters who find joy and satisfaction in doing nice things just because they can, and because it comes naturally to them. I think that's what makes 'us' as people so special.

As well as a change in world location, I've also had a change in career. Up until August this year I had been working in the advertising industry. Along the way I met some of my favourite people and got to work on some great campaigns but when I got to London and started interviewing something just didn't feel right. I knew that it was time for me to do what I'd been dreaming and talking about for years. Work with cake! And so...I now work at the busy cake supplies and novelty cake store, Cakes 4 Fun, in Putney as a shop assistant. And I am really proud of myself.

I love that people have dreams and more than loving that people dream, I love people who try and make those dreams become a reality. I wanted to be one of those people. Dreams can be scary sometimes and I am still freaking out a little about all the change that is happening in my life but in trying these things surely I can only learn more about myself and hopefully in doing that become a better, more interesting, wiser and more compassionate person? And if not...at least I would have enjoyed eating a lot of cake! I know it's cliche but if you have a dream, go for it! In baby steps or big leaps...just try because you never know what will come from just trying.

D x

P.S. Here's a photo of a rose buttercream cupcake I made the other day. It makes me happy.

Doing what I should've done a long time ago...

Hi, my name is Danielle. I‘ve decided to start my own blog. I know, I’m a little behind the times – there are so many blogs now but the way I see it, it’s kind of like an online diary (kind of…or exactly like?). Anyway, this is my first entry. And boy am I nervous.

I’ve been pondering and dreaming of starting my own blog for years…yes, years. That’s how much of a procrastinator I am. I just put it in the too hard basket but to be honest, I was just scared. Putting yourself out there, on the line, is scary. But I need to do this. Why? Because I have been missing writing, I have been missing creativity, I have been missing some kind of connection (with myself and with others). And I’m hoping to get some of that back here.

I want to write and I am pretty sure I want that writing to be about food, or at least about things I make with my hands to bring people joy – and one of my favourite ways to do that is through food. Sometimes I worry that my cooking brings me more joy than it does the people that taste it, but I try to make sure there’s an even balance! I am a lover of baking…ah, the love of baking is strong! The process, the smell, the texture, the look, the taste – everything. Each slice, mouthful, biscuit or sliver is like a little gift all of it’s own.

I was recently walking down Lygon Street in Carlton and was lured by the sight of colourful macarons into Browne’s…I am so glad I saw them calling to me. I was standing there debating with myself over whether to try the pistachio or strawberry when the assistant behind the counter recommended the blood orange. I was hesitant, not being a fan of orange as a flavour (oranges yes, orange flavour not so much) but when I walked outside, opened the little brown bag and took my first bite I could not, literally could NOT, stop my mouth from smiling. It was like a tiny explosion of pure goodness, sunshine in my mouth. Since then I have sampled pistachio, strawberry and pineapple but none have quite had me as much as that little blood orange macaron did.

This is me, writing about what makes me happy. Sometimes I might flip between things I make or things I find (like the little macaron). Either way, I hope sometimes my happiness can make you happy too.