Archives for category: Jam

I’m tired of everyone telling me to not eat sugar. What is that. It’s all over the newspaper and magazines. Ugh. As long as I’m consuming less than I did over Christmas it’s ok right? They can drop it now. I’m not interested. I am however, majorly interested and excited about these macarons. Plus I’m sure one or two of these won’t do any harm. It’s been a good while since I’ve made macarons (you can see my previous attempts here) and I’ve kind of missed making them. Sure, they can be temperamental and messy, but, the results are always rewarding especially when you customise the outsides and use dreamy flavours. I thought it being a new year and all I would try out making them a different way. Normally I use the french method, mostly because it means I don’t have to deal with pouring boiling sugar. However, today I was feeling brave and gave it a go. I used this Peggy Porschen recipe which was great and a lot easier than I thought. I think the candy stripe is cute on the macarons and think it looks like raspberry ripple ice cream. For the filling I made a white chocolate ganache using the one and only Green and Black’s white chocolate which I’m obsessed with. I love that you can see and taste the vanilla in it. I then used it to make a white chocolate buttercream. For the raspberry I mashed up some fresh raspberries into this jam. I filled them and left them in the fridge to chill. 

White Chocolate Ganache

200g Green and Blacks white chocolate

100g double cream

Break up the chocolate and put in a glass bowl. Melt the white chocolate. Heat the cream in a saucepan until it just begins to boil. Pour the cream on to the white chocolate and mix until completely combined. Leave to cool.

White Chocolate Buttercream

250g icing sugar

80g unsalted butter

25ml milk

5 big spoonfuls of the white chocolate ganache

Beat the icing sugar, butter and milk together until smooth. Stir in the white chocolate ganache. The ganache should be soft or room temperature. If it’s been in the fridge and firmer than the buttercream, heat for a few seconds until it is the same consistency.

Yes I’m aware it’s no longer Australia Day, but I was jet lagged then and wasn’t up (off the couch) to making these. One thing I noticed while in Australia was that pavlova is on every menu. Even the McDonalds McFlurry flavour was passion fruit pavlova. To recreate this dessert in a cupcake I made this vanilla cupcake recipe, then topped it with passion fruit buttercream and a blob of homemade passion fruit jam. I then put one of these mini meringues on and sprinkled it with some edible glitter and added tiny australian flags which I picked up in a souvenir shop in Melbourne.

 Passion Fruit Buttercream – for 6 cupcakes

250g icing sugar

110g unsalted butter

sieved pulp of two passion fruit

Cream the butter for a few minutes then beat in the sieved passion fruit. Add the icing sugar and mix until completely combined and smooth.

Passion Fruit Jam

1/2 cup caster sugar

1/2 cup passion fruit pulp (2 passion fruit)

50ml water

Put the sugar, passion fruit and water in a saucepan and heat until the sugar has dissolved. Then turn the heat up and leave on a rolling boil for 5 minutes. You can test its setting point like this. Pour in a jar and leave to cool. It only makes a small amount, to make more just scale up the recipe.

I’m really over excited that my friend Jade is staying with me at the moment from South Africa. I decided that I would make her a birthday cake for every birthday we haven’t spent together since she left. So I made six 6 inch mini cakes using some of her favourite flavours. They were Victoria Sponge, Chocolate, Coffee, Coconut, Peanut Butter and Marshmallow Fluff and Banana with Baileys frosting.

This evening I went to my friend Alex’s for pizza night, where we had her now famous Naan pizzas, seen here on her amazing blog for student cooking. Not wanting to go empty handed, myself and Astrid made these cupcakes from this Martha Stewart recipe. We filled them with raspberry jam and instead of chocolate frosting we used vanilla, which to me makes these mini Victoria Sponge cakes.