Sunday, September 20, 2009
I am flying over to WA today to help mum celebrate her 60th birthday. I am in charge of the birthday cake, so before I left I thought I would test out an idea I had and see how it worked.
The cake is a chocolate mud cake. I have cut it in half and on top of the bottom layer there is a layer of whipped cream and then some raspberry syrup that I cooked up on the stove with some frozen raspberries and sugar, then another layer of mud cake and then chocolate ganache. It is finished off with some raspberries on top for decoration. It looks a little rustic , so I will try and neaten the edges when I make the real thing. I actually cracked the top piece while flipping it onto the the rest of the cake so I used the chocolate ganache to glue it back it together and it wasn't too noticeable. I guess I need some practice in that department!
I was going to link to the recipe for the mud cake which I found on Taste.com but the recipe is no longer available. I will type the recipe up and post it when I get a chance so you can have a try. Even if you don't want to bother with the raspberries and cream, it's worth trying the mud cake. The recipe is super simple and it uses a whole block of chocolate so of course it tastes pretty fantastic.
Saturday, September 19, 2009
I am diverging away from fabric for my stash this week. This is a vintage embroidery kit I picked up from Savers Footscray last time I was there. The finished product is meant to be sewn up into a cushion.
It came with a piece of linen/cotton that has the embroidery design (cross stitch) printed on in black. The fabric was the only thing in the packet. I am sure originally it came with some instructions and the thread needed to replicate the photo. I guess I will have to work out the colours myself, using the photo as a guide. I plan on giving it a go very soon.
Saturday, September 12, 2009
I have mentioned the breakfast crumble from Mitte before - it's fantastic in case you haven't heard. Those of you not in Melbourne can now have a taste of what it's like too, only you will have to cook it for yourselves. The current copy of Delicious magazine has the recipe on page 50, so if you have been wondering what it tastes like, now is your chance.