Brisbane Cake Expo 2014

Last Sunday I went with a few friends to check out the first ever cake exhibition in Brisbane, expecting to see nothing but the best. We were not disappointed, as the finest and most talented cakies out there had put on a show. I was in such a hurry to immerse myself in cakes and fondant that I unfortunately forgot to put the memory card in my Canon. Sad, sad me became one of the masses, holding my dodgy phone cam up to snap cakes from afar. On coming home and showing some of the gloriously grainy pictures of amazing cakes to friends, it shocked me how some people viewed the artistic talent. While I am simply floored by the intricacy and creativity of these marvels on display, it appears not everyone thought they were that amazing...they spoke of taste over appearance. Maybe the old phrase "it's what's on the inside that counts" rings true even in the professional cake world?
So-it got me thinking-where do we cross a boundary with art and food?  Is there such a thing as too much art in food, to the point that we lose sight of what it actually is-cake? Some cakes, I admit, did look too heavily donned in fondant for the designs sake, to actually taste good (without of course, peeling it off as most people do anyway.)

But-who eats the cake anyway? Isn't it really just the obligatory centre piece at a party these days? It may as well look amazing as be edible!
I like to think of the two combined. The deliciously adorned cake. It adds a certain excitement, a focal point at a party. Of course though, when the percentages of fondant out weigh the percentage of cake, perhaps that is when we ought to call it art and not cake. What's your opinion?
Anyway, I am here to share my grainy photos and to tell you what seems to be the trend at the moment in the world of cakes. Here's what was making waves:

Sequins-edible sequins (usually gold)
Rice paper creations-rice paper cut and formed into roses etc.
Edible lace-sugar veil continues to make elegant waves!
Nude/naked cakes-I spotted only a few of these but know they're new on the cake scene
Metallics- lots of gold and silver, either as highlights or more solid splashes (tiers, sequins, glitter, use of edible gold leaf for a really shiny finish)

Nude/naked two tier cake with fresh lisianthus.

Cut out discs of peach coloured rice paper form these stunning edible roses. They are apparently affixed together only with spots of water.  Such a pretty delicate decoration.

Pretty purple floral cake pops and ornate cake stands for sale.

Cupcake towers are still very popular.

 Over-sized fondant flower on a plain two tier cake, and the other cake with a combination of watercolour sponging, gold metallic edible paint and fondnat flowers

 Some of the amazing creations in the competition. I was surprised that these were all fondant covered cakes! There were no chocolate paneled cakes, iced cakes or naked cakes to be seen.

 Alice in Wonderland tea party cake which stood over a metre tall.

Disney Frozen movie cake with giant glittering snowflake on top

 One of my favourites. It was so elegantly and simply decorated, while being quite unique. Three white tiers with giant pink and white cabbage roses made of rice paper, paired beautifully with fondant succulents! What a delight. Loved the cake board too, such an elegant finish.

 Gold sequined tiers alternating with light grey tiers, with intricate detail to each sequin. It also features a floral garland with splashes of lace. I think these flowers were also made with rice paper.

 Two tier cherry cake featuring printed  rice paper discs and ribbon.

 Pastels, bows, ribbons,lace, roses and pearls..so elegant!

 Quite amazing use of suspension here with this paint tin and brush cake. Love the wood look cake board.

Another Disney Frozen cake.

 Monster's Inc. and Toy Story cake

Little girl with balloons cake. I loved how unique this cake was. Not sure what the balloons were made of but I would say it's some sort of sugar blowing decoration (like glass blowing)

 Bridal cupcake towers featuring fresh flowers, fondant flowers lace and elegant floral pastel decorations.

 

Pretty pastel cupcakes

 I'm kind of obsessed with these cupcake towers.

 Suspended milk jug cake with strawberries, custard and mice. Awesome wood look cake board.

Black, white and gold makes for a glitzy and glam wedding or birthday cake

 I love this rustic three tiered naked cake with jam filling and fresh flowers! I want to sink my teeth right into it.

 Bling cake with ruffles and sequins and sparkled

Shiny metallic gold cake tier made with edible gold leaf, featuring black, gold and white peonies and ruffles.

Calling the Universe to give me Homemade Icecream

My hubby and I often have a good laugh when something we have long wanted unexpectedly appears out of the blue. I know a lot of people believe in calling to the universe for their wants and expecting it to magically appear aka "The Secret". Yes, I read the book with an open mind, but I have a feeling there was something that went unmentioned in the book, hence we have a laugh in reference to it now and then in this house.
You can't simply want something, ask the universe and expect the universe to simply hand it to you. You have to do something about it too. You can want a million dollars with all your might, but if you don't do anything about it, how is that magically going to just appear in your bank account? (even if you win the lotto, you have to buy the ticket first!)
Anyway, I'm all for wanting something so much that your mind is set on getting it, regardless of the cost. Your every action is made with the view of achieving your goal, and yes, you may just get there if you keep at it!
Well, anyway, I've been wanting an ice cream maker for a long time. We found a beautiful model, and bought it as a gift for my hubby's cousin. We bought another for my mother in law.

The jealousy was rising. 

Then hubby told me he was going to buy one for my birthday, and I started to get excited in anticipation. I started collecting recipes, drooling over pictures of home made ice cream, and waiting for May with such a longing.
Bing!
The universe heard my plea *cackle*
My husband brought one home yesterday. A darling relative had overhead me discussing the gift we bought for hubby's cousin, and had one at home she never used! So she passed it on to me, and here you have it, the result I have been longing for for months. Home made ice cream, and I am never buying it from the store again. Do I care that it's almost winter in Australia?
No.

And yes it's in an ash tray (never used of course) It just looked so right at the time...hehe...

LEMON CURD ICE CREAM WITH LEMONCELLO (Adapted from Taste.com.au )

1/3 cup caster sugar
150ml water
3 egg yolks
600ml thickened cream
1/2 tsp vanilla essence
400g lemon curd (see recipe below)
Lemoncello liqueur to drizzle

Over a low heat, combine the sugar with 150ml of water in a small saucepan. Once dissolved, simmer on a medium heat for 3 minutes.
In a medium sized bowl, beat the egg yolks for a minute until frothy. With the beater still running, add the sugar syrup and combine thoroughly, until cool.
In a separate bowl, place the cream and vanilla. Whip until soft peaks form. Gently fold in yolk mixture. Gently fold in curd.
Follow the manufacturers instructions on your ice cream machine to turn and freeze the ice cream. It is recommended that the ice cream mixture is left aside overnight for optimum results, before processing with your ice cream machine.
Thaw a little before serving, with a splash of lemoncello for delicious adult decadence.

NOTES: My ice cream machine instructions note that the ice cream in the manual is best eaten within a week. I assume this is recommended for most home made ice creams. This ice cream may not be suitable for pregnant women, as it contains raw egg. You can buy lemon curd from the store, however, I highly recommend making your own with freshly squeezed lemons, as this gives the best flavour. The recipe below is my favourite lemon curd recipe. It makes more than necessary for this recipe however, so be prepared to enjoy the leftovers on your toast in the morning! (i like to smear it on a warm croissant...a wonderful way to enjoy lemon curd! For other ideas on how to use your left over lemon curd and egg whites, click here)

Makes 1 litre

LEMON CURD

1 cup caster sugar
1/2 cup cornflour
1/2 cup (125ml) freshly squeezed lemon juice
1 1/4 cups water
3 egg yolks
60g butter

Combine the sugar and cornflour in a medium saucepan. Gradually add the lemon juice and water while stirring continuously until mixture is smooth. Place saucepan over medium heat and cook, stirring, for 3-4 minutes or until mixture boils and thickens. Reduce heat to low and cook, stirring, for 30 seconds. Remove from heat. Add the egg yolks and butter. Continue stirring until the butter has melted and mixture is well combined. Remove from heat and set aside to cool.

NOTES: use fresh lemon juice for optimum flavour. If you use store bought lemon juice, increase the quantity, otherwise your curd may taste "eggy"

I don't even butter my bread; I consider that cooking...

What, you cant cook? You poor unfortunate. The good news is it really is just as simple as following a recipe. Easy peasy.

Before I got married, I knew I had to find a man who could had the basic culinary skills, loved being in the kitchen and had a taste for the savouries (so he wouldnt eat my sweets). 

I found him. His food, through my stomach, was the way to my heart. I like to think we make the perfect team--he is the experimental "lets put this and that in", and I tend to play it a little safer and go by the book...throwing in my own artistic splash at the end.  (and since, I have unfortunately converted him to sweets..which means I have to share).

Still, I like to think of myself as an experimental cook-in-the-making, with a passion for the sweets and attempting to make simple edibles look impressive. Its amazing what a drizzle of chocolate or a sprinkle of icing sugar can do, if you just have the ideas. My aim is to inspire the basic cook or non-cook with exciting recipes that look and taste fantastic...so get the apron on!

MINI MERINGUES WITH LEMON ICING

1 Egg white

1/4 cups caster sugar

your choice of icing

Preheat oven to 150C. Line a baking tray with nonstick paper.

Separate the egg and beat the white until stiff peaks form when electric beater is lifted.

Add sugar gradually, 1 tablespoon at a time. Beat well after each addition, ensuring that the sugar dissolves. To test this, take a little between your fingertips  to feel if the texture is smooth or gritty. Beat until thick, smooth and glossy, and stiff peaks form.

Pipe into small peaks on the tray. Bake for 8-10 minutes. 

Cool in oven with door ajar.

Wedge like-sized meringues together with your choice of icing, chocolate or lemon curd.

ENJOY!