Anyone For Some “Beater Testing”?

Why “beater testing”?

Well, apart from the play on words (as in “beta test”) – testing recipes its expensive, and my loved ones are a little biased when I ask them what they think! ūüėõ
This way, I get to work out exactly how long a new recipe will take, and how much it will cost, and I get unbiased feedback on whether a new recipe is a good one or not! ūüėÄ

I am planning on adding a range of sexy gourmet muffins to my repertoire, and I need FIVE people to test some new recipes for me!

For R108 (the cost of the ingredients) Рyou get a box of 12 gourmet muffins, in 6 different flavours:

Lemon crystal muffins
Banana walnut muffins
Jammy almond muffins
Pumpkin muffins
Cranberry orange muffins
Apple strudel muffins

Your test box must be collected from me on Saturday 15 July between 8am and 10am.
Then on Monday July 17th I will send you a few questions about your beater test to help me decide which flavours are a hit, and which are a miss!
If the date and time suits you – please contact me with your name and email address!

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CLICK HERE TO CONTACT ME!
Check out my price lists

Fancies! Or Uber-truffles… Or Tribbles…?

 

This is the result of the beater test – MeeA and Anneke loved them!

I have no idea what to call these, though… They’re not cupcakes, they’re not cake pops, they’re not truffles. I think “fancies” sounds nice?

This dark chocolate shell is filled with caramel, shortbread bits, and chocolate cake!

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The nice thing about this sweet treat is that it can’t go stale, like a cupcake, and you can serve them as a dessert – MeeA had hers with ice cream!
I’m working on a few different flavour combinations, and I haven’t found the right packaging yet – as soon as I have it sorted I’ll post a price list!

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CONTACT ME!

Check out my price lists here:
~ Cupcakes ~ Cakes and Cookies ~ cupcake-in-a-jar ~ Sugar Art ~

Beater Testers Wanted!

I have something new – something uber-decadent, that you can’t eat more than one of – and I am going to need a few people to try them for me…

I love Pinterest (you can find me there), and there are SOOO many recipes and ideas that I want to try!
I¬†spotted something there a while ago that I am going to try and make my own version of… I just don’t know what I’m going to call them yet!

So if you’re a fan of chocolate and caramel, and you¬†would like to try 6¬†(not 12) of something for me, leave a comment!

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The terms of beater testing are as follows:

  • If you want to try this test, there‚Äôs a small price to cover the cost of the ingredients.
  • You must leave a comment on this post to tell me which one you would like to try.
  • I will then email you further details –¬†an invoice, my EFT details, a collection date and my address and directions.
  • Your order will have to be collected from me in Midrand.
  • I will specify the collection date for the beta test.
  • Biscuits and sweets can wait for collection, but cakes, cheesecakes and cupcakes need to be collected the day they are baked, or a day later at most.
  • After you‚Äôve sampled your beater test order, you must email me, write a blog post, or leave a comment and tell me what you thought – this is imperative as this is the whole point behind the beater-testing!

An Experiment With Apples!

I love trying new recipes, but baking for fun has gotten so expensive I rarely have the opportunity anymore.

Last weekend though, I was entertaining so I went digging through my thousands of recipes and found this one – a caramel apple upside down cake!

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It was very yummy indeed!
I’ll make a few changes when I make it again though. I’ll definitely make more of the caramel sauce and cook it slower so its more syrupy and soaks into the cake when I flip it over and I will definitely peel the apples. I go strictly by the recipe and peeling wasn’t stipulated, but you can’t just glide a cake for through an apple skin!
Ooh and I will serve it with whipped cream! It will be divine as a warm dessert!

I think I’ll be adding this one to my pricelist so give me a scream if you think you’d like to try it.

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Check out my price lists here:
~ Cupcakes ~ Cakes and Cookies ~ 
Sugar Art ~

I Tried My Hand At Iced Cookies!!

So what have I learnt from my experimentation with iced cookies?

That I need a LOT of practice!

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Apart from that, here are a few tips from a novice.
1. Once you find the right recipe- one that bakes nice and flat- bake your cookies the day before you want to ice them and several days before you want to serve them. The icing takes up to 24 hours to dry.
2. Do not underestimate the value of YouTube tutorials!
3. Decide on a couple of designs you want to try on your cookies. Trying to think of a design when you have your icing mixed and ready does not work.
4. Once your cookies are cooled and ready to ice, your¬†mise en place¬†is essential!!! Its a French phrase which means “putting in place”, as in set up.
5. Have three¬†times as many piping bags as you think you’ll need. If you’ve¬†never folded a paper piping cone, plastic¬†disposable bags work really well and if you snip off the tip carefully you don’t need nozzles.
6. Mix your royal icing. I¬†found that for me a 20 second icing was perfect for lines and a 14 second icing for flooding.¬†What this means is that once you’ve finished mixing, count how long the icing¬†takes to smooth out again. You want it a little runny for flooding, but¬†for piping and lines it has to hold its shape.
7. If you’re not trying the wet-on-wet technique to start with, wait for the icing to dry!

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Check out my price lists here:
~ Cupcakes ~ Cakes and Cookies ~ 
Sugar Art ~