Matariki meringues and other misadventures

If you have a little boy and a little girl helping you bake cupcakes, you can be certain there will be requests (translation: demands, usually accompanied by a stroppy foot stamp) for both blue and pink icing. I’m definitely looking forward to some more creative colour choices in the adolescent years (although perhaps not the black and purple teenage goth phase). For now, however, the only little bottles of food colouring I need to have in stock are blue and pink.

To be honest, I was relieved when Emily asked if we could make cupcakes this afternoon – she has had a cookie cutter or “shapes” obsession in recent weeks. So much so that when I hear those three words, “Let’s make shapes!” I can rustle up the ingredients in two seconds flat without even opening my trusty Edmonds cookbook to the Shrewsbury biscuit page, and before you know it we have ducks, dogs, T-Rexs and flowers (I have a rather eclectic selection of cookie cutters) all over the kitchen.

But not today; today was all about the cupcakes, which was rather fitting as the challenge on

New Zealand’s Hottest Home Baker was to make 100 cupcakes and assemble them into a structure that told a story. The contestants had to have a partner or friend to help make the cupcakes, and I couldn’t help but think how hilarious it would have been, if I had been on the show and brought Dan or Emily in as my helper. Could you imagine Colin Mathura-Jeffree’s face?

Perhaps it was a good thing this plan didn’t eventuate as here were the results of Dan and Em’s cupcakes.

 

 

 

Despite being fairly underwhelmed in the first few weeks, I’m really enjoying the Hottest Home Baker comp. I keep wanting to try my hand at the challenges each week, but in all seriousness when will I ever have a spare uninterrupted four hours to make a St. Honoré gateau? (I haven’t ruled it out yet though, so watch this space!)

Last week they made brioche and Danish pastries. Now, as you all know, I laugh in the face of brioche (*arrogant cackle*) as I make it all the time, but I’ve never had a go at Danishes, although I’ve made croissants a few times. It’s a timely exercise – rising and fridging (a verb I just invented then which means to take items in out of the fridge on a regular basis) of the pastry dough. Once the pastry had been folded and turned and fridged (loving my new verb; I see it becoming a culinary term used by pastry chefs all over the world) and rolled within an inch of its life I set about making all sorts of creations. I made an almond and apple braid; pain au chocolat; blue cheese, pear and pecan windmills; parmesan, sundried tomato and rocket envelopes; frangipane twists. It was all most excellent. Fridging delicious.

 

I didn’t see what the contestants have to produce next week – too busy quickly changing channels to Miranda (such a rockstar existence I lead) – but I guarantee you it won’t be these, which I took to Dan and Emily’s Matariki (Maori New Year) pre-school disco: meringue nests bought from Pak N Save, hurriedly filled with whipped cream, topped with decorations and edible glitter and thrown on a plate.

 

Until next time!
TTFN x