Cakes and Sweets for Us

 Beautiful pictures of cakes and sweets, my baking.

For the love of the gods

Mini Rose Petal Cakes
Mini Rose Petal Cakes
Pumpkin Cake with Almonds and Icing sugar topping
Pumpkin Cake with Almonds and Icing sugar topping
Brioche Easter Crown with Chocolate Eggs
Brioche Easter Crown with
Chocolate Eggs
Pastry with nuts, top it with almond cake soaked in syrup
Pastry with nuts, top it with almond cake soaked in syrup

 

Apple Cake
Apple Cake
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Serving The Apple Cake

 

Pear in Brioche
Pear in Brioche
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Serving the Pear in Brioche Dusted with Icing Sugar

 

Pumpkin Scones
Pumpkin Scones
Scone Fingers
Scone Fingers
Milo Cake Ring with Chocolate Easter eggs
Milo Cake Ring with Chocolate Easter eggs

 

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Mini Pumpkin Cakes
Pretty Pink Cake
Pretty Pink Cake
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Coffee Cake with butter cream and meringue
Unbaked cheese cake with raspberry couli
Unbaked cheese cake
with raspberry couli

 

Fruit Cake Rayner's Birthday Cake
Fruit Cake
Rayner’s Birthday Cake
The fruit cake, sliced to share
The fruit cake, sliced to share

 

Open Sweet Pie
Open Sweet Pie
Cake with sugared rose petals
Cake with sugared rose petals

 

More Cream Puff
More Cream Puff
Mini Christmas Cake
Mini Christmas Cake

 

Mini Cheesecakes  with Fresh Raspberries
Mini Cheesecakes
with Fresh Raspberries
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Brioche filled with poached pear in red wine.

 

Fruit cake is ready for baking
Fruit cake is ready for baking
Cream Puffs
Cream Puffs

 

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Good Friday Buns
Dressed Ginger Fluff Sponge Cake
Dressed Ginger Fluff Sponge Cake

 

Pink Sponge, a birthday cake for Mary Rose, on her sixth birthday
Pink Sponge, a birthday cake for Mary Rose, on her sixth birthday
Meringue with whipped cream and fresh fruits
Meringue with whipped cream and fresh fruits

 

Pandanus Sponge Roll
Pandanus Sponge Roll
Sponge Cake with Passion Fruit Icyng
Sponge Cake with Passion Fruit Icing

 

Dressing up the rose sponge cake with liquor.
Rose Cake with Liquor

 

Sweets for a treat, sweets for special occasions, sweets for indulgence, to have sweets or cakes just for the sake of it and to have them to replenish the energy for the day.  They are delightful.

 

Until Next Post

Susi

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Pastry

Fresh to Freezer

Making pastry is one of my favourite in cooking activities.  It is good to have pastry at hand,  last week  I made a big batch of my water pastry and keep in the freezer.  The water pastry is so good  because of the crispiness and lightness.

Water pastry is pastry made from flour and water, it is very simple ingredients, of course a little oil and salt have to be added.  It is excellent for cooking savouries and sweet pies.

The recipe is in older post, but I will share the steps of the preparation up to the freezing time.  It is my first trial, I hope the pastry is easy to roll and it bakes well.

 

Melted and oil mixture 50 gr butter and 50 mill oil
Melted butter and oil mixture
50 gr butter and 50 mill oil

Freezing the pastry, these are what you need: a rolling pin, extra flour, butter and oil mixture, plastic to divide the pastry in between before stacking, foil and plastic freezing bags, pen and paper to label.

Every two pastry rounds has to be brushed with the mixture before joining them.  After that, out of ten pastry rounds you would have five pastry rounds  and place a piece of plastic in between to prevent of sticking.

The Preparation

Step By Step

 

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2. Melted butter mixture for brushing the pastry
First rolling to  large round
1. First rolling to a large round

 

The pastry and a piece of plastic to divide between the pastry
4. The pastry and a piece of plastic to divide between the pastry
Two rounds pastry with melted butter and oil in the middle
3. Two rounds pastry with melted butter and oil in the middle

 

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6. The plastic is added to the top
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5. Stacking the pastry , divided by the plastic in between

 

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8. Pastry is wrapped in the foil
Pastry on foil to wrap
7. Pastry on foil to wrap
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9. Pastry in a plastic freezer bag is ready to freeze.  Dated and Labelled

 

The pastry will keep in the freezer for a while I hope, next time I will use it for pies, and I will show you the process of thawing and the preparation for the dishes.  My plan is to keep it for a month and see what happen.  It should be rolled and stretched to make a very fine sheet which look like Filo pastry.

Maybe I will have  hot pies and using this pastry by the end of the month, it is a good time to have hot dishes to celebrate the last Autumn here in Australia.

 

Until Next Post

Susi