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Lifestyle : Cakes and Confectionary 2012
1HERSA1 0018 AG5203517AA-260612 Celebrating 60 ygヽrs A. 130 Norton St, Leichhardt P. 9569 8378 www.mezzapica.com.au AG5203528AA-260612 Fine hand-made chocolate to suit all tastes and occasions -- be it a box of chocolates, creative piece or your own personalised message/logo printed on chocolate Shop 9/352 Kingsway Caringbah 02 9525 2585 www.essenzechocolates.com.au • Organic sourdough, fresh baked daily • Gourmet Coffee • Unique cakes for all occasions made to order • A wide range of sausage rolls and chunky meat pies • Handmade Belgian chocolates with assorted fillings • Full breakfasts served on weekends • Catering for all functions, small and large Contact us on: 9144 1159 or by email email@example.com Or come in 35 Rohini Street, Turramurra • Bread • Sandwiches • Coffee • Pastries • Catering Available • Phone Orders Welcome www.baeckerei.com.au Shop 8, 1 Crystal Street, Waterloo, NSW Tel: (02) 9699 2954 219 Clovelly Road, Clovelly, NSW Tel: (02) 9664 4200 It's......German for good bread. Are you looking to have something fun and yummy at your next event? Well look no further than this! We specialise in machine hire for parties, fetes, fundraisers and any other special event big or small. We have melt in your mouth fairy oss machines, delicious made on the spot popcorn machines and refreshing slushies machines! ... All our equipment comes with the tasty ingredients you need. No party is complete without candy supplies! e options are endless. Perhaps you are new to the candy bu et for parties concept, or possibly you have seen one at a wedding party. Either way, here are a few other great ideas which will get you started on throwing the best get-together around. Not only will bu ets work with Birthdays, but a number of other festivities. Contact us: P: 0416 002 477 E: firstname.lastname@example.org W: www.sweettemptations.net.au Tingle your taste buds with Sweet Temptations! If you hire a candy bu et you can hire our popcorn machine free of charge! 18 Tuesday, June 26, 2012 smh.com.au good living cakes and confectionery special report Hitting the sweet spot These inventive chocolatiers are busy in winter devising tempting flavour combinations, writes Carli Ratcliff. W hen the weather turns chilly, Sydney's chocolatiers turn up the creative heat, with new treats for their customers. Nuts and caramel are popular, some use seasonal fruit and marshmallow is hot. One item is always in high demand. ''Winter means hot chocolate,'' the co-owner and chocolatier at Boon Chocolates in Darlinghurst, Fanny Chan, says. ''There's also the three-day rule,'' she says. ''On the first day of rain, no one comes out. By the second day customers start coming back slowly, then by the third people are sick of being indoors and we are flat out.'' Chan serves three versions of hot chocolate in her chocolate salon above her retail store, including a cup made with 65 per cent cocoa from Grenada, off South America, and one that's 70 per cent cocoa from Madagascar, east Africa. A cup of tsokolate ala negros uses 80 per Rise to the occasion With tips from these wonder women, anyone can get baking, writes John Newton. Dab hand . . . prize-winning baker Glad Shute shows off her Donna Latter chocolate cake. Photo: Tamara Dean W hen Glad Shute talks, novice bakers should listen. Aged 87, she has been baking cakes for more than 70 years and, since first entering in 1975, has won more than 300 prizes at the Royal Easter Show. Anyone can bake if they really want to, Shute says, "but most people think it's better to go to a cake shop''. She believes home-made is best, with no fancy equipment required. "You'll need a loaf tin, several round tins, just ordinary tins -- I don't use non-stick -- a good mixer, a spatula and measuring equipment.'' It's crucial to use good flour, butter and fresh eggs. ''My son brought me some eggs fresh from his chickens and the colour of the cake I used them in was extraordinary,'' she says. Start with something simple. One of Shute's favourite recipes is Donna Latter's chocolate cake, perfect for beginners. ''Once they've made that, they'll try something else because it's going to be a success. And it's delicious," she says. She offers some more tips. "I don't ever put paper under a butter cake because you'll get blotches on the bottom. And when you're creaming the butter and sugar for a banana cake, put the bananas in -- the butter absorbs the flavour. I always grease the cake tin before I make the cake and put it in the fridge to set." Merelyn Frank Chalmers is a member of the Monday Morning Cooking Club, a group of Sydney women who gather weekly to cook together. She learnt the sweet arts from her mother, Yolan Frank. "Every time she made pastry, she'd call me into the kitchen and tell me to poke my finger into the mix so I'd get a feel for it," Chalmers says. Her essential equipment includes a good set of digital scales, an electric mixer (hand-held is fine) and the right-size cake tin. Her cake for beginners is called Old Faithful. ''Choose how many eggs you want -- I use four or six -- weigh them, then take the exact same weight of sugar, butter and flour, mix and bake at 180 degrees conventional or 160 fan- forced for an hour. I cut up apples and put them on top, or throw in some chocolate or coconut." Carolyn Contreras, of Confectionatly Yours at Engadine, has made cakes professionally for 15 years. She specialises in wedding cakes, determined to make a difference after witnessing many celebration cakes that looked great but tasted terrible. Contreras advises doing everything from scratch, using the best ingredients, and starting simple. Decorative bakers need more than the basic equipment, including different-shaped fondant cutters and piping bags with ''all the nozzles''. Contreras also shares a couple of secrets. "Heat up some apricot jam and glaze the cake with it to stop crumbs getting in the butter cream or ganache,'' she says. ''When you're working with fondant, cover it with plastic wrap to stop it drying out." For Donna Latter's chocolate cake recipe, see cwaofnsw.org.au /committees/theLandCookery.do.
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