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Coloured Ganache! Yes It Works!

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Oh me Oh My! I am so thrilled, so excited. I am just on top of the world today! Words can't really do it justice - I really am totally in a zone of cakey euphoria! What's got me so fired up and excited you ask?  Drum Roll Please..... Coloured Ganache! Yes you read read right! Coloured ganache, is what's got me excited! I am so in cakey love with the whole concept right now! You see not everyone likes fondant, not everyone can cover a cake without the dreaded elephant skin, the cracks, and rounded edges when trying to achieve sharp edges. And you know what, some days fondant just doesn't want to play the game! Personally I find fondant to be quite moody and often find myself arguing with her at 1am in the morning! Eeek! However I am good at setting up my ganache. Actually I am pretty darn good! I have mastered getting it smooth - yep I like to think I am awesome at this, but nothing breaks my heart more than ruining that perfect finish with
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Kids In The Kitchen: Chocolate and Strawberry Heart Cupcakes.

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Happy Mother's Day lovelies! I have been ridiculously busy as usual (the life of a mother is never a dull one!) But I managed to find time today to bake these cute little love heart chocolate and strawberry cupcakes with the help of Lil Miss 5! Because they are so quick and easy they are perfect for kids in the kitchen. Quality time with my little princess - sharing the love of baking - what a perfect mother's day! I know right?! (And yes it was!)  An adult cuts the "top" off the cupcake with a bread knife. The kids then cut out heart shapes (or any shape really) carefully in the removed top. Kids can then dollop some coloured buttercream on their cupcake. Place  top back on. Now the pretty heart shows through!  Bake, cut, frost and eat!   Do you bake with your kids? What do you guys make? Let me know in the comments section below! (I love comments!) Share  heart emoticon  Inspire  heart emoticon  Motivate :: Home Bakers Doing it For Th
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Buttercream Recipe for Tropics & Summer

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If you live in the  tropics or have warm summers,  you've probably experienced Buttercream fail!  You pipe these beautiful cupcakes with your large star tip, they look awesome... fast forward a couple of hours, you might be having a bbq or a party of some sort,  that is either outdoors or not in air conditioning... Buttercream Fail occurs!! Melted, lop sided and just doesn't look right anym ore!    What's the secret? So how do my cupcakes still look perfectly piped even after 2 hours sitting on the dessert table?  How do I make buttercream covered cakes that keep their shape and colours don't run at outdoor summer birthday parties? The secret is a type of vegetable shortening available in Australian supermarkets called "Copha" Now this stuff is awesome but you just need to learn a few tips to make it work as a substitute to American vegetable shortening known as "Crisco" in their recipes. What is Copha? It's basically p
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