Home' Central Canterbury News : February 13th 2013 Contents 5
CENTRAL CANTERBURY NEWS, FEBRUARY 13, 2013
Recycled Oregon Single Pew Seat
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BOOKCASES TO BEDROOM SUITES,
ANYTHING YOU IMAGINE
Taste sweet food of love
HAVE A HEART: Add a new twist on lamingtons for your loved one.
MOUTHWATERING: White chocolate
mousse covers this miniature
Valentine's Day treat.
By SARAH TURPITT
Valentine s Day has its roots in
several different legends that
have found their way to us
through the ages.
This year, why not ditch the
predictable flowers and bake a
delightful Valentine s treat -- after
all, the way to a man s heart and
We have enjoyed the cupcake
craze, but when it comes to cake
trends, 2013 sees the mini-cake
enter stage left.
Take your favourite cake and
reduce it in size to make a one
man -- or woman -- treat, box it up
and deliver to your Valentine.
When it comes to miniature
cakes, the rules are much the
same as usual, just reduce the
cooking time and don t over-fill
Now that s the way to show
someone that you care!
White Chocolate and Cherry
Imagine the lightest, freshly
baked sponge cake, sandwiched
together and smothered in white
chocolate mousse icing and late
It s an idea to try the white
cherries if you can find them, as I
have discovered that they taste
even sweeter than their dark
3/4 cup sugar
1 cup flour
1/2 tsp baking powder
1/2 tsp vanilla essence
Preheat the oven to 200C.
Spray 6 mini cake moulds gener-
ously with cooking spray.
Using an electric beater, beat
the eggs and sugar until they are
light in colour and have tripled in
size. I just leave my Kenwood
whisking away for 10 minutes
while I do other things.
Sieve together the flour and
baking powder a couple of times,
before folding them into the egg
mix with the vanilla essence.
Divide the mixture among the
cake moulds, filling only to 2G3,to
allow for the cakes to rise.
Place in the preheated oven for
12-15 minutes -- they should
spring back when pressed gently
in the middle, and should have
shrunken slightly away from the
edge of the mould.
Remove from the oven and
allow to cool for 10 minutes in the
tins, before moving onto a cake
rack until completely cold.
White Chocolate Mousse
250g white chocolate buttons
In a saucepan, and heat the cream
until just before it simmers.
Remove from the heat and add
the white chocolate buttons. Allow
to stand for five minutes, before
stirring until the chocolate has
melted and is completely incorpor-
ated. If there are still lumps of
chocolate in the mixture, pass it
through a fine sieve.
Place the mixture into a bowl,
cover, and refrigerate until com-
pletely cool -- at least three hours
or preferably overnight.
Whisk the cooled mixture until
soft peaks form. Use it to sand-
wich two cakes together and to
smother the outside of the layered
250g fresh raspberries,
strawberries or cherries
Pink Heart Lamingtons
You don t need to be any good at
cooking to produce a homemade
Valentine s treat. Use the pre-
vious recipe to produce a simple
sponge cake, but cook it in a Swiss
roll tin. Alternatively, use a store-
bought cake -- try with chocolate
mud cake for a chocolate and
You will need a heart-shaped
cookie cutter to make these.
1 packet raspberry jelly crystals
1 cup long-thread coconut
Make the jelly according to the
packet instructions. Place in a
shallow dish and put to one side.
Place the coconut in a shallow
dish next to the jelly.
Cut out sponge cake hearts,
using the cutter.
Dip each cake heart in the jelly,
so it is coated completely. Place
carefully into the coconut and
gently roll it about until it is com-
Place on a cooling rack and
refrigerate for at least one hour
before wrapping or boxing up.
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