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. 

Red Velvet Mousse with Beetroot Powder!

Over the past few weeks I've been helping to develop recipes for a local company called Nutrafresh. This clever company creates all natural, sparkling fruit and vege powders that are great for use in baking and smoothies. As well as a host of other things I'm sure I'll discover over the next little while!

This recipe development gig came to me thanks to my sister who is designing their new packaging - thanks sis! The packaging looks fantastic and I'm really excited for it to come out. 

It's been great fun playing around with these fun products. I created four recipes for their mango, banana and beetroot powders. The recipe that follows is one I absolutely love. It's both easy and delicious - I promise it will satisfy all your mousse cravings! It has a luxurious, rich chocolate flavour infused with brandy and a pretty red hue thanks to the addition of beetroot powder. Yes. Beetroot powder. With not a hint of beetroot flavour to be found (not that I would be opposed to this - but some people might). Beetroot is a friend of the baking world so don't be shy to experiment with it. It's often used in cakes to give colour, sweetness and moisture.

Almost everyone loves Red Velvet Cake and now we can recreate the same amazing taste and look in mousse form. Yum. As Red Velvet Cake is traditionally filled with cream cheese frosting you could make this even more authentically 'red velvet-esque' by spooning a small dollop of sweetened cream cheese on top (simply blend some cream cheese with icing sugar, a squeeze of lemon and a little cream). Or just sprinkle with white chocolate. Either way, it's good!

Red Velvet Mousse
Makes 4 individual portions - or 3 generous ones

80g dark chocolate (I use Whittaker's 50%)
2 eggs, separated
20g butter
1 tablespoon caster sugar
1 tablespoon brandy*
1 teaspoon Heilala vanilla extract
2 teaspoons Nutrafresh™ Beetroot Powder

Melt the chocolate over a bain marie (or slowly in the microwave), let cool slightly then whisk in the egg yolks and butter. Beat the egg whites and sugar until glossy and stiff. Mix the brandy (*or other liqueur - you could try vodka, chambord or an orange or hazelnut liqueur), vanilla extract and Nutrafresh™ Beetroot Powder. Fold this into the egg whites along with the melted chocolate mix. Pour into serving glasses and chill for at least 2hrs.
Sprinkle with white chocolate shavings or dollop with sweetened cream cheese. Then sit back, dip your spoon in and savour the sweet, chocolatey red goodness that is this mousse.

Flavours Column: Fudge that's good for you

I know that's a big statement but I'm pretty sure I'm right. Right? As mentioned in my column (see below) I've done a little research into the ingredients in this recipe to save you the hard work. It was entirely internet based research so don't take it for gospel! But I did try to be thorough. I like to know why I'm adding ingredients to things, if not just for flavour or because they are a recipe necessity.

Finding ways to make more traditional recipes healthier is having a massive surge in popularity at the moment so this fudge is my nod to that. I am a baker however and have a business based on cake so can't be too harsh a critic against sugar, flour, butter and all these things that have been part of our lives (as most of us know it) for, basically, ever. I am all about moderation and try to eat a healthy diet outside of the cake universe I dwell in the majority of the time. And I am completely open to trying new ingredients and making entirely healthy fudge. Especially one that tastes this good.

Okay, so here's the breakdown of the ingredients and my personal view on them.

Walnuts & Almonds
I think we all know these are good for us. They are full of nutrients, protein and essential fatty acids. Eating walnuts apparently improves the sperm quality of healthy young men. I didn't know that until now. I'm guessing you probably didn't either. They are good for your heart, your brain, your skin. That's my understanding. I believe nuts are good.

Raw Cacao Powder
My research into this hasn't convinced me that I need to spend $15 on a small bag of 'raw cacao'. The way I see it, 'raw cacao' comes from the exact same 'cacao' bean that cocoa comes from. The cacao bean being the basis of chocolate. It seems that it may be down to how the cocoa/'cacao' is treated/processed that matters, yet no one website can really firm that up for me. Possibly they are one and the same and the 'raw cacao' is a marketing ploy. I'm just saying 'possibly'. If you don't want to use raw cacao just use regular cocoa.

Medjool Dates
I like these based on their name alone. Dates are the oldest cultivated fruit and medjool dates can usually be found in the fresh fruit section of your supermarket. They are bigger and softer than standard dates you find on the shelf. Dates contain essential nutrients, are high in potassium and have a low-mid GI meaning they release energy slowly as opposed to giving you a sugar 'rush'. They are needed in this recipe to add sweetness and to bind the ingredients. 

Oats
If you are gluten free or coeliac it's best to leave these out as they may not be 100% gluten free. Oats are a whole grain said to reduce the risk of heart disease and improve immune defences. They digest slowly keeping you fuller for longer and, similar to Medjool dates, won't give you a spike in blood sugar levels. Oats are good and just writing this made me want some.

Coconut & Coconut Oil
Another health food ingredient that is everywhere at the moment is coconut oil. For many years experts said it was bad for us, now they have changed their minds. Apparently it can do EVERYTHING. I'm not joking, the number of things listed online that this oil can do is ridiculous! From giving you glowing skin and shiny hair, making you lose abdominal fat, lowering bad cholesterol and increasing good, aiding digestion, boosting your immune system and cleaning your entire house. I've used it as a dairy substitute in baking with good results. I'm leaning towards liking this product, with just a dash of skepticism. 

Chia Seeds
These little black or white seeds don't taste like much so are easily added to almost anything. Sprinkle them on a salad, put them in bread, add to your cereal etc. They swell up when they come in contact with liquid and turn into a gel. It's cool. You can make them into a pudding, like sago. They date back to Mayan and Aztec cultures. 'Chia' means 'strength' and they are eaten for their energy boosting qualities. For such a little seed it sounds like they have a lot to give including omega-3 fatty acids, carbohydrates, protein, fibre, antioxidants and calcium. I like them.

Cinnamon
Cinnamon is said to increase your metabolism. Even if only for a short time I am all for this. It's also said to help control your blood sugar levels. I'm a big fan.

Pure Maple Syrup
Please don't buy the 'maple-flavoured' syrup. Just don't. Have honey instead if you don't want to pay for pure maple syrup. Thank you. Real maple syrup actually comes from the sap of the maple tree, so it's less refined than white sugar and contains more nutrients. It is however, still a sugar (containing sucrose, glucose and fructose), albeit with a slightly lower GI, and is high in calories. It is sweeter than sugar therefore you can get away with using less. 

Just a reminder, these are my opinions only and are based on very top-line research. I like to maintain a healthy level of skepticism towards most things. If you have an opinion on any of the above feel free to share it in the comments below but please be nice :) Otherwise, make this fudge and enjoy it!!

Fudge that's good for you

Published in the Bay of Plenty Times, Weds 19th June 2013

Currently in my cupboard is an excess of fresh walnuts that my mum and nana very kindly foraged for me a few weeks ago. I’ve been shelling them, which has led to a newfound appreciation for the work that goes into the bags of nuts we buy at the supermarket! Don’t get me wrong; I’m not under the impression these nuts are shelled by hand, but still!

This week’s recipe is for Health Spa Fudge. Not the greatest name, but it is great for you. It’s FULL of energy, healthy fats, vitamins, minerals and antioxidants. But most importantly it tastes AMAZING. It’s intensely cocoa-ey, has a soft, slightly crunchy texture and will satisfy any chocoholic.

I used organic ingredients but please don’t fret about this if it’s out of your budget, you can substitute standard products and still enjoy many of the health benefits. Also, if you don’t have things like chia seeds simply leave them out and you can swap raw cacao powder for standard cocoa (which is already high in antioxidants). This fudge is vegan, dairy free and, if you omit the oats, gluten free. Don’t let this put you off! Try this fudge, you won’t be disappointed.

Health Spa Fudge

1 cup walnuts

1 cup whole almonds

½ cup raw cacao powder

10 medjool dates, pitted

½ cup oats

1 cup desiccated coconut

1 TBSP chia seeds

¼ teaspoon cinnamon

3 TBSP coconut oil

1 TBSP real maple syrup

Ganache

½ cup real maple syrup

¼ cup coconut oil, softened

½ cup raw cacao powder

Place walnuts, almonds, cacao powder, pitted dates and oats (if using) into a food processor. Whizz up until finely ground. Add the coconut, chia seeds, cinnamon, coconut oil and maple syrup and whizz again until you have a fudgy consistency. Add a splash of water, or more maple syrup, if it’s too dry. Once you have a firm, fudgy consistency, line a baking tin and press the fudge into the tin. To make the ganache, whiz the maple syrup, coconut oil and cacao powder together. Smear onto the fudge and chill in the fridge for an hour to set.

Weekly Tip: Not all maple syrup is created equal. Buy the best you can but please don’t use ‘maple flavoured’ syrup. It’s not maple syrup.

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 Cake Day - Lemon Cake

I’m not the type of girl who finds it difficult to justify cake, or desserts of any kind for that matter. Any day can be a cake day. Sometimes I feel like people think I’m a little odd when I celebrate normal day-to-day events with food. That might have something to do with the weird almost fearful looks they give me, like there is a chance I could be slightly on the crazy side. But these people don’t cake (ha! I meant to write care but cake came out which is kind of funny so I left it…), they don’t share my joy of baking so they don’t count. Once they have cake in their hand they’re happy.

This week I successfully managed to disguise my cake baking needs with a more obvious cake-requiring occasion - a farewell to a girl at work who is leaving to have her first baby. This gave me the perfect excuse to bake. So bake I did. Cupcakes (being the obvious choice when it comes to baby themed events. Babies are little therefore require little cakes).

I am on a mission to find the perfect cupcake recipe. One that’s light and airy, has a nice rise and shape to it when baked and keeps well for at least a day (as I usually bake the night before and then ice in the morning).

This time I tried two recipes – one based on a Lemon Cake by Donna Hay and the other, a Raspberry Cupcake with White Chocolate Ganache from Nigella Lawson (who I think is great. Why not make food even better with sultry sauciness?).

The Nigella recipe was not only easy but it turned out beautiful, light and fluffy wee cakes. It has officially been added to my keep list. You can find the recipe here (oh no! stop press! Nigella has taken the recipe from her site and I can't find it elsewhere online! Foolish me for not writing it down - you learn a new lesson everyday. I'll see if I can find it elsewhere for you). If you need an impressive fail-safe cupcake recipe this is (was?) it. It’s foolproof! Although I do have a long running battle with ganache and somehow managed to completely ruin this one as well. Possibly because I tried to colour it pink…I need to research colouring ganache. I semi-salvaged the ganache by adding a tonne of icing sugar to thicken it up but for most of the cakes I used a cream cheese and passionfruit icing to decorate (just a basic cream cheese icing with passionfruit added which takes it to a whole new level of delicious goodness).


The Donna Hay recipe was actually meant for a cake, which after trying it as cupcakes, it’s probably more suited for (I should trust Donna more). The cupcakes were a little heavy and doughie but still really tasty. It would make a delish afternoon tea or dessert cake – something you eat with a fork and a dollop of cream or greek yoghurt. Go forth and eat cake!

Lemon Cake with Passionfruit Syrup (from Donna Hay Magazine, Issue 50)
125g butter
1 cup (220g) caster sugar
2 eggs
1 cup (240g) sour cream
¼ cup (60ml) lemon juice
1 tablespoon finely grated lemon rind
2 ½ cups (375g) self-raising flour
½ teaspoon baking powder

Preheat oven to 180°C (350°F). Place butter and sugar in a bowl and beat with an electric mixer until light and creamy. Add the eggs one at a time and beat well. Mix in the sour cream, lemon juice and rind, flour and baking powder (I sifted the flour and baking powder together first). Spoon the mixture into a 23cm round cake tin lined with non-stick baking paper. Bake for 40 minutes or until cooked when tested with a skewer (poke a skewer into the centre of the cake – if it comes out clean the cake is done). If using the passionfruit syrup, turn the warm cake out onto a rack and pour over half the syrup (reserving the rest for serving) – allow to stand for a few minutes so the syrup can sink in then serve.

Passionfruit Syrup
I didn’t use this for my cupcakes but wanted to include it here for those who’d like to follow the original Donna Hay recipe.

⅔ cup (150g) sugar
1 cup (250ml) water
⅔ cup (160ml) passionfruit pulp (if you don’t have fresh, use canned and reduce the sugar slightly)

Place the sugar, water and passionfruit in a saucepan. Cook over low heat, stirring, until the sugar is dissolved. Simmer for 4-5 minutes or until thickened slightly. See above for ‘pour over’ instructions.

If you try these recipes let me know what you think! And if you have a go-to cupcake recipe I would love to try it.

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.