Spring inspired Easter cake and Lemon and Poppyseed cake recipe

OK I know I normally go overboard with ruffles, and ribbons and well pretty much everything. But this time I decided to go simple.

Y'know and let the delicious lemon and poppy seed cake speak for itself.

I've popped the recipe for this cake below so you can try it out yourself. To decorate, just layer the cakes up pop on a crumb coat, make sure the top is even/flat and using a stiff butter cream apply the yellow butter cream around the edge with an offset spatula (or butter knife) using long even upwards strokes.

OK it's a little bit trickier than I made it sound but you get the picture.

I have a skewer in the center, and I chilled the cake in between adding each layer. Oh plus I cut off the brown edges of the cake so it looks nice in the picture (y'all don't have to do that).

Then 'cause it's Easter soon I added some little speckled chocolate eggs.

I'm hoping to pop up a youtube video soon making up a layer cake, I've just been an insy bit sick lately.

Oh and if simple is just not your thing then below is my Easter cake from a couple of years back

CLICK HERE for DIY instructions on how to make a Rainbow ruffle layer cake

Lemon and poppyseed cake 
Cake in pictures baked in 6" tins. To make a cake as tall as the picture you will need 1 plus another 1/2 batch of this recipe which will make a total of 6 layers.  The cake can also be baked in one 8" tin for 1hr.

Cake in picture is filled with alternate layers of butter cream and  homemade lemon curd/ butter.
 
300g flour (10 5/8oz)
1 Tbsp (1 US Tbsp + 1 tsp) Baking powder
100 g (3 1/2 oz) almond meal (ground almond)
40 g (1 3/8oz) poppy seeds
170g (6oz) unsalted butter room temp
230g (8oz) caster sugar (or regular granulated white sugar)
Grated rind from 2 lemons
4 large eggs
170g (6oz) low fat yogurt (I used Chobani plain)
1/2 cup low fat milk

Line pans and preheat oven to 180 C (170 C fan forced) (350 F).

In large bowl sift together flour, baking powder and almond then mix in poppy seeds pop aside.

In a separate bowl combine milk and yogurt and set aside.


Using electric mixer cream  butter and sugar together at high speed until light and fluffy (a couple of minutes).

Reduce speed to medium low and mix in eggs one at a time, scraping down sides as required.  Add the lemon rind.


Reduce speed to low and add 1/3 of the flour mixture mixing until just combined. Scrap down sides and add half of the milk mixture once again mixing at low speed until just combined. Repeat process adding flour, milk and then finishing with the flour mixture.

Divide mixture evenly between 2 tins, place in the middle rack of preheated oven and bake for approx 50 mins or until the top is golden and a skewer inserted into cake comes out dry.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Raspberry and Brown Sugar Peach pancakes

Weekends are made for pancakes around here.

Pretty much most every Saturday I whip up a batch of easy mix pancakes (or the kids do), then we pop out a whole heap of toppings, the kids get out the plates and cutlery and we all sit down together for a family breakfast.

Yup, it's our thing at the moment and it totally makes me happy :)

Over the past few months we have been having raspberry and fresh peach pancakes, along with our usual blueberry, maple syrup, cinnamon sugar and bacon. But sadly I guess it's the end of stone fruit season around here and the peaches this week were less than perfect.
 
So although in general I prefer my fruit fresh and uncooked I fried them up with a dab of butter and a few spoons of brown sugar.

With a dash of maple syrup, some raspberries and a sprinkle of cinnamon everyone seemed happy.

Phew crisis averted, time to sit back and enjoy my morning coffee.

Easy Mix Pancake recipe
we have a few different pancake recipes but this one is easy to make, is not overloaded with sugar, the kids can whip them up and they cook quite quickly. I usually make them smallish so the kids can try out a few different pancake topping versions, plus I make a few extra small ones for the kids dolls/special toys.

1 1/2 cups self raising flour (US rounded/generous cups)
1 tsp baking powder
2 Tbsp caster sugar (US 2 Tbsp + 2 tsp)
1/8 tsp salt
60 g (approx 2 oz)  unsalted butter, melted
2 Eggs
1 cup trim (2%) milk (8 fl oz)

Sift together flour, baking flour, sugar and salt.

Add the butter, eggs and milk and mix well with a whisk until no lumps remain. Allow to stand for 15 minutes

Set the oven on very low heat and pop a serving plate onto a rack in middle of the oven.

Heat large frying pan to medium heat. Rub a small amount of butter onto frying pan, spoon dollops of pancake mixture into pan and smooth into an even circle with back of spoon. Cook on one side until the sides set (they will look dull instead of wet and shiny) and bubbles appear. Using a flat spatula flip the pancake and cook the other side until golden.

Remove from frypan and pop onto the warming plate in the oven until all pancakes are cooked.

Serve with topping of choice.

Toppings - yes we have all these toppings on the table to choose from
Brown Sugar Peach - saute 2 sliced peaches in pan at medium high heat with 1 Tbsp butter and 2 tsp brown sugar.
Raspberries - we use frozen berries for economy and heat in the microwave for a minute or 2 to make a 'compote'.
Blueberries - same as the raspberries we ususally use frozen, heat in microwave and serve warm
Cinnamon Sugar
Bacon
Maple Syrup

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Strawberry Layer Cake and Tickle the Imagination issue 15

Get ready to party! I've shared one of my most requested ever recipes in this months issue of Tickle the Imagination magazine.

This Strawberry Layer Cake has been on the menu for my kids parties for years and it's always a been favorite.


Plus I have included a step by step tutorial to make the modern pressed flowers decorating the cake and a recipe for delicious cream cheese frosting.

Tickle the Imagination Issue 15

Oh and in case you can't tell from my lead it it's Tickle the Imagination's PARTY issue, which is always fabulous! Make sure to check out some of the other amazing articles from some of my favorite contributors.

Tickle the Imagination magazine is available to buy online, at some newsagents or you can read it online free. CLICK HERE for links.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Raspberry Chocolate Chip Cookies

The kids went back to school a few weeks ago and I started off the year baking home made healthy snacks for them to take to school.

Reduced fat and sugar muffins made with banana and blueberries and wholemeal cookies. Yup I was totally that mum.

But then it started, the muffins were still banana and wholemeal but I was slipping chocolate in as well, same with the cookies.

Not that I mind stuff like banana and blueberry muffins, they are actually quite nice and the kids love them, but I like a bit of chocolate every now and then.

And I don't think there is anything wrong with that.

Anyhoo today I found a bag of raspberry M&M's sitting around and I actually don't really eat candy by itself much so I thought I would make them into some cookies. 'Cause candy in cookies - yup I totally eat that, like all the time.

These cookies are a bit of a cross between a muffin top and a cookie, a touch cakey, they are not crisp and not overly buttery, cakey is the way I like them. It means I can eat a couple and I don't feel overloaded.



The raspberry M&M's give the cookies a yummy raspberry flavour which I love, and a bit of a bonus for me they are pink - yay!.

Of course you can substitute regular chocolate chips for M&M's if you like and they will be just as delicious.

Raspberry Chocolate Chip Cookies (make 24 cookies)

1 1/2 cups plain flour
1/4 tsp bi-carb soda (baking soda)
1/4 tsp salt
115g unsalted butter at room temperature (4 oz)
1/4 cup caster sugar (superfine)
1/2 cup brown sugar
1 large egg at room temperature
1 tsp vanilla extract
1/2 cup raspberry M&M's
1/2 cup milk chocolate chips (of chopped milk chocolate - I used Lindt milk)
Optional 1/4 cup raspberry M&M's extra

Line 2 trays with baking paper. Preheat oven to 160 C (320 F)

Sift together flour, bi-carb soda (baking soda) and salt, set aside until required.

In the bowl of an electric mixer, cream together butter and both sugars at high speed for around 3 minutes.

Reduce the speed to medium low, scrape down the sides and add the egg and vanilla.

Reduce the speed to low and add in the flour mixture, mix until combined. Add the chocolate and M&M's  and mix for a few seconds until distributed evenly.

Scoop out around 1 1/2 Tbsp (2 US tbsp) of mixture and flatten into a disc shape on the prepared tray. Repeat until all mixture is used.

Bake in preheated oven for 12 to 16 minutes or until cookies start to turn golden.

Optional - after 8 minutes remove trays from oven and quickly press a few extra M&M's onto the top.

Cool on tray for around 5 minutes and then remove to a wire rack to cool.

Store in an airtight container at room temperature for up to 3 days.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Pot of gold chocolate mousse cups

 

Over on Instagram I've been finding lots of neat stuff lately. I like Instagram well 'cause it's instant, I post a lot of stuff there before it hits the blog, my Instagram account name is bubbleandsweet (LINK HERE).


Like I said I've been finding lots of fun cute stuff there like these rainbow stripe spoons from Bespoke Party Products that I used to make these 'pot o gold' desserts.

The desserts are chocolate mousse topped with gold nugget rice krispie and finished with the rainbow spoons.

The rice krispie treat added a lovely crunch to the mousse which was great textural contrast.

Pretty much you can use any chocolate recipe you like. Mine were more pots of chocolate cream than mousse but you get the idea.

Pop the mousse into little pot shaped glasses (mine vintage glasses from a friend) allow to set, pop some rice krispie nuggets on top and then stick in a spoon.

Gold Nugget rice krispie decoration

100grams yellow candy melts
1/2 cup rice bubbles (rice krispies)
2 Tbsp gold sugar

Melt the candy melts in the microwave at medium heat for 90 seconds. Mix in the rice krispies.

Spread mixture onto a tray lined with baking/ parchment paper and then sprinkle gold sugar over top. Place in fridge to set, break into small pieces. Store in airtight container for up to 1 weeks.

Rainbow spoons from Bespoke Party Products

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Wall Mounted Unicorn Head tutorial video

 

So a while back I decided to make a wall mounted cake for my daughter's birthday party.

Y'know like you do. Y'all completely know how it is.

Well embarrassingly I videoed myself making it - first go, no do overs and this you tube video below is the result.


Yup pretty much it took me nearly 6 months to put it up as, I think I was on a sugar high while I recorded it, and then a sugar low, and then another high.

Oh yeah whoever it is out there leaving messages on Youtube that they don't like my voice, seriously this is how I talk, I'm from Australia, you should hear me say G'day :)

Anyhoo, so as well as the video I thought I would tell the story of the cake which only exists because my brother helped me out. He is always happy to help me out with crazy idea's and one day I messaged him the following:

'Hi I have a super crazy cake idea that will need a structural engineer or maybe you to help me out for 'Sweet's' birthday do you have a little time?'

To which I received the answer 'Sure. When?'

I followed up with a number of very confusing messages and the following picture.

Yup, this happened. I sent a picture of Pinky Pie 

in front of a frame to try and explain what I wanted.

And yet still he came over and worked out the following support structure for my unicorn head cake.

 

That's actually not a mirror it's some type of contact like sticky stuff. The gold frame is a plasticy frame from Ikea spray painted gold.

I didn't get a chance to take many process shots like I usually do but if you check out the video I go into all the detail of the hair, horn, eyes, etc.

 

If you love this cake pop over and see my Unicorn Cookies - I have a full free step by step picture tutorial HERE plus a link to the you tube how to.

For more pictures of the actual party click HERE for the full 'I believe in Magic" party post.

Linda Vandermeer is strangely obsessed with unicorns, a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

I 'ruff' you - Valentine puppy cookies

Ok seriously this little Scottie dog cutter I got from Cakes by Bien is almost too cute.

These cookies are made with my chocolate cookie recipe from the book Sweets on a Stick - but you could use any roll out cookie dough you like.

Then I've covered it with chocolate rolled fondant which I then scraped to look a bit like long hair. Then I added a little nose and eye and finished off with a red heart.

The cutter is 6cm (2 3/8") X 5.5cm (2 1/4") and from Cakes by Bien, they have lots of super cute cutters like this deer one I've blogged about HERE before.

Look I turned the ones below into cup edge cookies. I know Eeeek! The cuteness!

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.