Kiwiana Cupcakes, Cake Pops and
Whoopie Pies
By Kirsten Day
We all
have memories of heartland New Zealand – no matter where we grew up. There will forever be nostalgic recollections
associated with fish and chips, gumboots, and a paddock filled with sheep.
Expert
cupcake maker and decorator Kirsten Day offers recipes and strategies for
creating gorgeous cupcakes that bring all these Kiwiana memories to life. Such fun, I was smiling all the while as I read the book.
Kiwiana Cupcakes offers more than 30 recipes for cupcakes, cake pops and whoopie pies, which includes everything from a chocolate Kiwifruit cupcake to a sheep in the paddock cake pops.
Alongside these fabulous never-fail recipes are
Kirsten’s expert tips and hints,
advice on Kiwiana styling and variations on design.
Kirsten Day manages Milly’s Kitchen (voted Best Homeware Store 2011 by Metro magazine), and runs cake and
cupcake decorating classes all over the country.
Published
by HarperCollins in May 2013
RRP $39.99
The Caker
Kyle Books - Hardback - $45
And here is a delicious recipe for you to try from The Caker:
The Caker
50 New and Unusual Cake Recipes by Jordan Rondel
“It’s important to eat something sweet every day”
Twenty-four-year-old Jordan Rondel has been involved in the New Zealand
fashion industry for as long as she can remember and, if her luscious cakes,
cookies and puddings could strut down the cat walk, they would. With panache.
Gathering together her 50 favourite recipes, Jordan believes that The
Caker will appeal to any keen baker, who likes to experiment, but whose top
priority is always to create simple, nutritious and appealing cakes. The
fashion element is expressed in Jordan’s preference for pastel colours, soft
cloud-like frostings and edgy cake decorations.
Using top quality ingredients and those that are in season are all part
of Jordan’s aesthetic and her repertoire of recipes extends from the dainty – Earl
Grey Friands with Rose Water Glaze and Orange Sablé Cookies – to the robust – Dark
Chocolate, Pear and Pistachio Cake with Ganache and Double-Layer Raspberry
White Chocolate Cake.
Including Jordan’s
top baking tips and 15 recipes for icings, glazes, toppings, syrups and fillings,
the style aesthetic behind The Caker makes it a useful addition to the baking book market.
Jordan Rondel was born in Auckland in 1989, and has French and Irish
ancestry. She was educated at the University of Auckland, where she completed a
Bachelor of Commerce in Marketing and International Business. After looking for
work in the advertising industry, Jordan decided to set up her own business
and, in 2010 her cake making and delivery business, ‘The Caker’, was born, and
became an overnight success.
The Caker
Jordan Rondel
RRP: $36.99
Random
House NZ
Natalie Oldfield's love affair with food began with baking.........
Natalie Oldfield opened her food
store, Dulcie May Kitchen, in Mt Eden in 2009 as a tribute to her grandmother,
Dulcie May Booker. In the year of its opening, Dulcie May Kitchen won Best Cake Shop in Metro
magazine and in 2010 was voted one of the Top 50 Cafés.
Natalie Oldfield's love affair with food began with baking.........
Gran’s Sweet Pantry is
a collection of the best recipes from Dulcie May, beautifully reproduced and laden
with gorgeous images. It is split into practical sections: scones and muffins, biscuits and sweet treats, cakes and loaves, slices, desserts and preserves.
Natalie’s debut cookbook, Gran’s Kitchen, sold
more than 15,000 copies in New Zealand alone, won the Gourmand Book Award in
Europe for best local cuisine in New Zealand and is published in Australia and
Great Britain. Her follow-up title, Gran’s Family Table, also won
a Gourmand Cookbook
Award in 2011
Gran's Sweet Pantry
Natalie Oldfield
Harper Collins - Hardback - $44.99
Love Bake Nourish by London-based NZ'er Amber Rose is an inspiring collection of tempting cakes, tarts, pies, meringues,small bakes, compotes and herbal teas.
Distributed in NZ by New Holland Publishers
The Hummingbird Bakery CAKE DAYS
Collins - Hardcover - $54.99
Coincidentally I was in the Primrose Hill branch of this bakery in London three weeks ago buying caramelised fruit and nut tarts which are featured in the book, and I might add they were gorgeous.
They are rated as Britain's favourite bakery and that doesn't surprise me at all having been in the shop and now having browsed through this beautiful book which contains over 100 inspirational recipes from cupcakes and layer cakes, to muffins and cookies, whoopie pies and cheese cakes.
Every day could be a cake day with this book!
The Hummingbird Bakery CAKE DAYSCollins - Hardcover - $54.99
Coincidentally I was in the Primrose Hill branch of this bakery in London three weeks ago buying caramelised fruit and nut tarts which are featured in the book, and I might add they were gorgeous.
They are rated as Britain's favourite bakery and that doesn't surprise me at all having been in the shop and now having browsed through this beautiful book which contains over 100 inspirational recipes from cupcakes and layer cakes, to muffins and cookies, whoopie pies and cheese cakes.
Every day could be a cake day with this book!
And here is a delicious recipe for you to try from The Caker:
Moist Honey and Earl Grey Tea Cake
This cake has a divine flavour and is
incredibly moist. I like to scatter a few dried lavender petals on top to bring
out the floral notes of the tea.
Ingredients
200g plain flour
120g ground almonds
½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground allspice
150g butter, melted
1 cup honey
150g brown sugar
2 large organic eggs
1 tsp vanilla extract
²/³ cup warm strong Earl Grey tea
To top with
200ml thickened cream for in between the
layers and on top
liquid honey
dried lavender petals for garnish
Method
Preheat the oven to 180°C fan-bake. Grease
and line two 22cm diameter cake tins.
In the bowl of an electric mixer, combine
the flour, ground almonds, baking powder, baking soda, salt, cinnamon, cloves
and allspice.
Add the butter, honey, sugar, eggs, vanilla
and tea. Stop your electric mixer once all the ingredients are combined; do not
over-mix.
Evenly divide the batter between the tins.
Bake for approximately 30 minutes or until
golden in colour, springy to the touch, and a skewer inserted in the centre
comes out clean.
Allow the cakes to cool for 10 minutes
before turning out onto a cooling rack.
Once fully cooled, spread a layer of cream
onto one cake and then place the other, flipped upside down, on top to form a
sandwich. Then spread another layer of cream on the top.
Drizzle the cake with the liquid honey and
sprinkle on some dried lavender petals.
Because there is fresh cream on this cake, it is best to
store it in the fridge in an airtight container for up to 3 days
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