Cooking and Recipes

[Farseer]

Thick's Pink Sugar Cakes (aka Jelly Cakes)

I made these today, and thought I'd share a little pic.

   

[Nuytsia]

Ohhh YUMO!

I couldn't help but admire your chook themed accessories in the pic..... (heheh I hate it when people notice irrelevant bits in the background of a photo - my mum does it all the time).......

Now I have to ask what the little chooky sign says - looks like it says 'Don't ruffle my feathers'??? but I can't read the next bit.

[Farseer]

It's a magnet which is stuck willy-nilly to an old tin jug that I'd painted maroon (chooks and maroon - the colour for Qld, of course! - featuring predominantly throughout my kitchen and house). It reads: Don't ruffle my feathers...I get ugly.

Edit: added the 'e' so it's now 'feathers', NOT 'fathers'!!

A well as the pink cakes, I also whipped up some batches of chocolate slice and a ridiculous number of meringues to use up the left-over egg whites from making lots and lots of home-made ice-cream (which I only use egg yolks in).

More baking in store tomorrow with school holidays a good time to get ahead with it all.

[fool-ish]

Omnomnom! Look at those cakes! I'm hopeless at baking.

[Nuytsia]

It's a magnet which is stuck willy-nilly to an old tin jug that I'd painted maroon (chooks and maroon - the colour for Qld, of course! - featuring predominantly throughout my kitchen and house). It reads: Don't ruffle my feathers...I get ugly.

Hey that magnet cannot refer to you surely?
Is there a side to Farseer we don't know about?

A well as the pink cakes, I also whipped up some batches of chocolate slice and a ridiculous number of meringues to use up the left-over egg whites from making lots and lots of home-made ice-cream (which I only use egg yolks in).
More baking in store tomorrow with school holidays a good time to get ahead with it all.

I still don't know how you fit everything in! That's quite a storm of baking.
Heh I always shy away from recipes that use egg yolks as I never get around to finding a use for the whites! I should try to master meringue making!

['thul]

if you have excess eggwhites, make foam cake.

'thul could not find a proper recipe in english, so these beings tossed one through google translate... it may have a couple of odd names for ingredients...

Spoiler

4 egg whites
4 cups sugar
1 teaspoon vanilla
6 sheets gelatin
1 cup boiling water

Add gelatine to soak in cold water. Whisk the egg whites and mix in sugar / vanilla sugar, a little at a time.

Squeeze water from gelatine and melt it in the boiling water. Stir gelatin into the egg mixture and whisk vigorously for about 15 minutes (5 min in the machine).

Sprinkle a little coconut mass on a serving dish and place the ring of a spring form on top. Turn meringue mixture into the ring and looked cool.

Unscrew the ring from the frozen cake with a soft knife and lift it off.

glaze:
1 disc chocolate
1 walnut-sized piece of delfiafett (did not translate, is supposed to be some coconut fat based product, maybe one of you know what it is?)
3-4 tablespoons coconut mass
any strawberries for garnish

Melt the chocolate with the fat and butter glaze over cake. Garnish with strawberries if necessary or sprinkle coconut over the mass. Be cool to the frosting is set.

[Farseer]

Farseer has a dark side? I sure do. When I am protecting my 'chicks', I go all 'mother hen' on anyone in my path!

Turn meringue mixture into the ring and looked cool.

I suspect that this 'looked cool' means that it should be placed in the freezer.

1 walnut-sized piece of delfiafett (did not translate, is supposed to be some coconut fat based product, maybe one of you know what it is?)

I'd assume that this must be Copha? I'm not sure what else it could be otherwise.

3-4 tablespoons coconut mass

If Delfiafett is Copha though, I've no idea what this 'coconut mass' would be? I thought at first that it could mean desiccated coconut but that wouldn't work well within the glaze at all and the final stages of the recipe instruct us to mix the fat and butter with the chocolate. Desiccated coconut is coconut flesh.

I just found this pic EDIT: Image not coming up so here is the link http://en.wikipedia.org/wiki/File:Coconut-butter.JPG END EDIT of Norwegian coconut 'butter', and the label looks to say 'Delfia'. This confirms that it would definitely be substituted with our Copha.

As for the coconut mass, if Delfia/Copha is considered the 'butter' aspect of the recipe (despite the fact that they are actually made from coconut oil), the coconut mass must be the 'fat' component. Looking outside the box, is it possible that this could even be coconut cream? Any ideas?

['thul]

oh, that might be it...

coconut mass is shredded coconut. that solid white stuff...

[joost]

I usually dislike reality shows, I usually dislike cooking shows, but for some reason (well, one of the reasons may be called Dani) I really enjoy watching Masterchef Australia (season 3)... not that I will ever use the recipes shown in there.

[joost]

coconut mass is shredded coconut. that solid white stuff...

Copra?