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.

French Vinegar Chicken-Poulet saute au Vinaigre

I have never been silent about my love of the french. Clothing, style, decor, food, and of course, the people. Every time I eat french food it strikes me at the simplicity of the ingredients and the surprisingly exquisite taste. They have the art of blending complimentary flavours down pat, with so little fuss. Except for macarons-now there's a bit of fuss for you!
I used to live with a darling French girl. The chicken she brought home from her sister's house is forever imprinted in my mind. It looked like butter chicken, with thick, creamy, tomatoey sauce running down it, but it tasted so very different from the Indian curry I was so familiar with. To my surprise it was tangy and sweet all at once, explosive on the taste buds, smooth and creamy, and the chicken moist-delicious! My mouth literally waters just thinking about it.
So I had to try my hand at it, and it was simple, and the end result fabulous. I wondered how my children (4, 2 and 1 years old) would go with the tangy flavour and a new dish, and even the baby went crazy for it. We served it with cous cous, but I hear it's great over mashed potato, and I imagine it would also go well with rice and a side of beans. Don't be put off by the unappetising name! I imagine it sounds better in French- Poulet saute au Vinaigre.

FRENCH VINEGAR CHICKEN(Poulet saute au Vinaigre)

2 large chicken breasts, cut into 8 pieces (or 5-6 chicken thighs)
1 tsp butter
salt and pepper to taste
3/4 cup red onion, chopped finely
1 tsp minced garlic
1/2 cup white wine (I used Rose Moscato)
1/2 cup apple cider vinegar (or red-wine vinegar)
1 cup boiling water
2 chicken stock cubes
1 tbsp honey
2 tbsp tomato paste
1 tbsp corn flour
2 heaped tbsp sour cream
1 tbsp fresh parsley chopped

 Melt the butter in a fry pan. Add the chicken and fry for 5 minutes on one side, then turn over and cook the other side until the colour of both sides match. Season the chicken, then remove the chicken from heat and set aside.
Add the onion and garlic to the fry pan and fry on high heat for one minute. Deglaze with the wine, scraping any sticking residue from the bottom of the pan. Add the vinegar. In a small bowl, combine the boiling water and the stock cubes, and stir until well combined. Add this to the saucepan, along with the honey and tomato paste.
Whisk until combined, then return the chicken back to the pan. Place heat on low-medium. Cook with the lid on for 20 minutes. Take 4 tbsp of the sauce from the pan and place in a small bowl with the corn flour. Combine until it forms a smooth paste. Add to the pan and stir through thoroughly. Keep the pan on the heat until the sauce reaches desired thickness.
Stir through the sour cream.
Serve garnished with fresh parsley, over mashed potato, cous cous or rice.

Serves 4

 

Herbed Chicken & Cream Cheese Pastry Parcels

In one of my last posts I was talking about this adorable guy I have been with for 7 years and am still dating.
He's my husband. Yep! Still dating. I'm going to shut up now because I hear that talking openly about your relationship (at least on social media) is an unlikable trait. Strange, I always like hearing about everyone else's relationships! Anyway, I wanted to share our date night dinner with you because this meal hits the list of favourites in this house. Luke brought home a gift for me one day, the most beautifully bound Italian cookbook called Limoncello and Linenwater. It's filled with nostalgia--old black and white photos, quotes from old Italian mamas and old fashioned good housekeeping advice. It's loaded with delightful Italian recipes that make the reader salivate.
The first recipe we both picked out of the book to create was for these delicious herbed chicken and cream cheese pastry parcels.

Encased in a golden envelope of pastry lies a tender chicken breast, marinating as it cooks in cream cheese, fresh rosemary, sage and thyme.

 The smell wafting out of the oven is sensational and the taste utterly enveloping of the senses. Due to its style of cooking in this herby, cheesy sauce, the chicken breast remains moist and tender, and the texture contrast is lovely.
Apologies for the flash photography-that's the trouble with cooking at the end of the day!

 Herbed Chicken & Cream Cheese Pastry Parcels (Adapted from Limoncello and Linenwater by Tessa Kiros pg. 173)

2 x small chicken breast fillets
3 heaped tbsp cream cheese
4 large tyme sprigs
4 large sage leaves
1 small rosemary branch
salt to taste
1 sheet of frozen puff pastry
1 egg, beaten

Preheat the oven to 200C (400F).
Remove the pastry from the freezer to thaw.
Meanwhile, pan fry the chicken on medium heat for a few minutes on each side until the exterior is nicely golden.  Strip the leaves off the herbs and chop finely (you should end up with 2 tbsp of herbs in total).
In a small bowl, combine the cream cheese with the herbs, and season with salt.
Cut the pastry down the middle so that there are two even rectangles. Lather both parts of the pastry with half of the cream cheese mixtire. Lay each peice of chicken on each peice of pastry. Use the remaining cream cheese mixture to spread over each chicken breast. Fold the pastry up over the sides of each breast, making sure to overlap some of the pastry so that it holds together over the majority of the breast. (It's ok to have a small gap at the top where the pastry doesnt cover the meat.) Brush a little of the beaten egg over the pastry and discard the remainder.
Cook the parcels for 25-30 minutes, or until the pastry has puffed up and is glossy and golden. Remove from oven and rest for 10 minutes before serving.
Serves 2

NOTES: The cream cheese can be substituted for sour cream or mascapone.