Skip to main content

My first public icing demonstration

Last Friday I dipped my toe into the world of cooking demonstrations. I was invited to demonstrate icing techniques as part of a CWA Cooking Masterclass.

Although quite nervous at the thought of talking to a room of strangers, once I got going, it was actually a lot of fun.

I was reminded of a public speaking course I'd done back in the day where we were invited to give a five to ten minute talk about any topic we were passionate about. I talked about how to make a true risotto.

It was so easy. I actually enjoyed myself explaining to a room of predominantly men the importance of using the correct rice, how to deglaze the pan and why you absolutely MUST stir the pot the whole time.

When you know your topic, it's easy to show enthusiasm and exude confidence.

So how did the icing demo go? Really well. I received so many lovely comments and learnt so much watching the other presenters over the course of the day.

Talking to girlfriends a couple of days later, one of them said I should run some classes for busy mums on how to decorate their children's birthday cakes.

It's got me thinking she might be onto something. Ideas are bouncing around in my head. Watch this space.....


Popular posts from this blog

My sister's wedding cake: Kransekake {Recipe}

It seemed like a good idea at the time. Drive to Byron Bay for my sister's wedding so we could transport the wedding cake I'd made her. A six day break where we spent four days in the car. Insane right?

Did I mention I made a wedding cake?

Not your quintessential tiered, fondant creation mind you.  In a nod to our Norwegian heritage, my sister asked me to make a traditional wedding cake called kransekake.

If you haven’t seen one before, kransekake isn’t actually a cake; it’s a tower of eighteen sweet almond macaroon rings – think baked marzipan – ‘glued’ together with royal icing. 

Instead of cutting the cake, the bride and groom lift the top ring.  The number of rings that stay attached to the top ring is supposed to signify how many children the happy couple will be blessed with. 
The rings are then broken up into pieces (starting from the bottom) and served with coffee. 

The dough is a cinch to make but its the baking that brings many a cook unstuck, or should I stay stuck.…

Norwegian Apple Cake {Recipe}

If you’ve been following my blog you’d know that earlier this week I celebrated Norway’s Constitution Day – hip hip hurrah! 

The Norwegian Kitchen is a collection of traditional and new recipes from each region of Norway, presented by the Association of Norwegian Chefs. 

Choosing just one cake recipe was hard but I decided to recreate a popular cake from my own childhood – apple cake.

When I made the cake I thought three apples was a bit excessive and only used two. Once baked I regretted my decision – whilst still di-licious, the extra apple in the centre of the cake as well as on top would have provided a greater apple flavour and a moister cake. Definitely use two green cooking apples – in Australia we would use Granny Smiths.

I made the cake the day of our afternoon tea so it was still slightly warm when served. The leftover cake was popped into an airtight container and consumed over a week. Kept in the fridge it stays quite fresh. To bring out the aromas, gently reheat a cake …

Spread the love - Lemon Butter {Recipe}

You could be forgiven for thinking that there is a strong lemon theme happening on the blog lately. And you'd be right. 

When you have unlimited access to a ridiculously abundant lemon tree - you don't cook with oranges.
Luckily we're all lemon fans here. 
Can I just say categorically that I love lemon butter. It's tart, it's sweet and it makes the most decadent white bread sandwich. 

It's perfect on scones and pikelets; is a divine filling for cakes and sandwiched biscuits; and unbeatable eaten straight from the spoon.
It's also pretty easy to make provided you're not in a hurry. If you rush it..... well, you're going to end up with lemony scrambled eggs.
Trust me. I've been there. 

I got asked what the difference was between lemon butter and lemon curd. I couldn't find an answer online but according to my CWA Judging notes, lemon curd/cheese is made with milk and cream whereas lemon butter is not.

A good lemon butter should:

have a fresh, delicate …