Monday, May 31, 2010

Sharing The Love

For any of you game to try the magic rainbow cake here is a copy of the instructions I sent to a few friends. It really is quite easy so have fun!!

Ok guys, here is my invented techni-colour dream cake recipe. More experienced bakers might have a better way of doing this, but this is how I went about it. It really comes down to the food colouring. Ok, first the cake. I made three cakes, each a different colour. Try and get good quality gel icing colour as you will only need to use a tiny bit to get vibrant colour and it works for cake and icing. I did all of this in a kitchen aid with a paddle attachment but I think electric beaters would do the trick.


240g butter
2 cups flour
2 tsp baking powder
4 eggs (beaten lightly)
1/4 tsp vanilla extract


Pre heat oven to 180 degrees Celsius.

Grease and flour a 20-25cm cake tin (if you have a spring base PERFECT)

Mix butter and sugar together.

Sift the flour and baking powder together and add to the butter mix, alternating a bit of flour for a bit of the beaten egg to get a really smooth batter.

Add the vanilla and food colour (a little bit at a time!)

The batter will be quite thick. Pour into tin , smooth out and give it a band to eliminate air bubbles. Bake in the oven for 30 mins.



This is what makes this cake a winner. You will need one batch of the following for each cake layer and then a double batch for the outside of the cake.


250g icing sugar sifted
80g unsalted butter at room temp
25ml whole milk
couple of drops of vanilla extract


Beat the icing sugar and the butter together in a freestanding electric mixer with a paddle attachment (or handheld electric mixer) on slow/medium speed until the mixture comes together.

Turn the mixer down to slow speed.

Combine the milk and vanilla in a separate bowl and add to the butter mixture a little at a time.

Once all the milk is incorporated turn the mixer up to high speed and continue beating until frosting is light and fluffy (at least 5 mins) add your colour at this point so it is totally incorporated.


Slice the tops off your cakes so you have three even, flat layers.

Choose which colour you want on the bottom and make one batch of the frosting in the same colour. Smooth the icing quite thickly over the cake, leaving a little to one side.

Place your next cake layer on top. fill in any gaps around the outside with the frosting and scrape off the excess. Make another batch of frosting the same colour as the middle layer and repeat the process with the final layer of cake. Once your third cake layer is on top make the double batch of icing to cover the entire top and sides of your masterpiece.

Decorate any way you see fit! We used multi-coloured choc rocks and edible glitter. H got this stuff and the food colour from a cake decorating shop in Melbourne which has an online store - I can highly recommend,

If my instructions are hard to follow feel free to call me (or invite me over and we can do it together - I'll even bring my colouring ;)

Good luck cake lovers - and once again thanks to L for the inspiration and inspired method of getting those sprinkles onto the side of the cake!

Good Vibes

H has his interview for Good Food Guide Young Chef of The Year tomorrow morning.

Everyone send him good thought please :)


Last year I fell in love with a new breed of reality TV. Masterchef was like a breath of fresh air, different format, judges who knew what they were talking about, contestants that didn't make me feel the need to go on a murderous rampage and best of all, some of Australia's most exciting culinary talent showcased for the nation to feast on.

That was last year. This year, I hate it.

The blatent product placement, the simpering, whining, crying contestants and the fact that most of them just want their faces on television drives me nuts and I find myself sounding so much like my father when I say, it's rubbish.

H and I caught up for drinks with another chef friend and his charming wife (M & A) on Sunday and M made an excellent point. Some of the contestants this year are quite young, not yet in there twenties, and they sit there on screen talking about their dreams of becoming a chef. Well if that is the case why not become a chef? Seriously, H didn't start his apprenticeship until he was 18, my own father started his last year and there is a serious shortage in Melbourne. H's boss wants to hire an apprentice at the moment - now that is the opportunity of a lifetime, if you want to be a chef, not if you want to be famous.

And to top it all off, Matt Preston's plate throwing antics and the cliffhanger style ad break truely was 'disgusting'. The lack of all of that scripted drama last year was what distinguished Masterchef from all the other annoying, crappy drizzle.

Like A said on Sunday, the first season of a reality TV show is always good, before the contestants start seeking the fame and money that will come along with it rather than persuing dreams of a different life.

Yuck. Rant over.


I've gotten a bit behind on my blogging so this is semi-old news....but regardless of that this deserves to be blogged about, my techni-colour dream cake was a massive success.

With the help of a couple of gorgeous cousins the cake was assembled and transported with minimal difficulty and cut and served with maximum success!

Getting the chocolate pebbles on the sides was a highlight, we began by throwing them at the still sticky frosting until L came up with an innovative idea and sort of spatulared them on.

I was so thrilled when it was cut and three perfect rainbow layers appeared (instead of the brown blobby mess I was expecting) that I proceeded to do a screaming victory lap of the party and then sit down to sign autographs on people's napkins.

Possible the proudest moment in my life, not sure that childbirth will even compare ;)

Monday, May 10, 2010

"I'm No Good At Weddings"

Many will recognise the title of this blog as a line from The Simpsons, uttered by a blubbering Moe Syzlak. Well, I am also no good at weddings, but I'm even worse at good byes.

Last month my sister left for her UK working holiday. I did not expect to get emotional for a few reasons: 1. She was meant to leave 3 weeks earlier but was delayed due to that oh so funny Icelandic volcano, so there was a big build up and a bit of an anti-climax. 2. I was really happy and excited for her, I've done it and it was the best experience of my life, nothing sad about it (except coming home) 3. I like to think of myself as a pretty cool customer, nothing phases me, I'm worldly and smart and oh so chic...BAH! I'm just lying to myself on that one!

When it came time to wave little sis off through those big doors we (being H and my parents) looked over to her travel companion who was in tears bidding her also very teary family adieu and laughed quietly to ourselves about how unemotional we all were...I think I was still laughing when I realised I was crying. It was big sobby crying too, much to the chagrin of H who muttered something about me being a two pot screamer. Yes, I admit, I had two ciders at dinner but I'm afraid this is not why I was so upset, I am just no good at good byes.

I hate the feeling of not knowing when I'll see someone again. Our last few days in London were particularly emotional, as was the last time I saw my girl HJ in Canada.

That was two years ago and now all it takes is a glance at a photo or an sms from my long lost friends to bring me undone...missing people is much worse than saying goodbye to them.

So we've decided enough is enough, WE'RE GOING TO LONDON!!! I am over the moon, crazy, freak out excited. We're going for two weeks in October (two weeks if H manages to drag me back onto the plane that it!)

More details to come but it is going to be a holiday filled with great food, fantastic friends, OH and of course a couple of days in Paris...before we have to say goodbye again :(

Thursday, May 6, 2010


Sometimes being married to a chef SUCKS!

Occasionally I have the urge to cook for my husband. Once I made a roast chicken with special stuffing that went under the skin on top of the breast meat. It took me all day and was pretty adventurous for my cooking abilities. H ate it and said 'my only criticism is that there was too much prosciutto in the stuffing...stunned silence. 'Your ONLY criticism?' I asked, 'why must there be a criticism, why not just say thank you?'. I swore I'd never cook again.

Having forgiven this past assassination on my cooking character I gave it another go with one of my mum's old recipes, tuna and spinach crepes. 'Needs pepper' were the only words uttered. After a few choice swear words I again swore off cooking for good...until last night.

As previously mentioned I had two dear friends over for a meal. Not wanting them to be disappointed with their allocated chef for the evening I spent the entire day slaving away to make a meal worthy of them. I even went to South Melbourne Market, which usually scares me!

The feast consisted of a roast garlic, thyme and marscapone risotto with toasted almonds and breadcrumbs followed by a pecan pie MADE FROM SCRATCH - yes pastry too (pictured)! The PHD and the Actress seemed very impressed, damn it they WERE impressed and I must say, so was I. In fact I felt so confident that I spooned the left over serve of risotto into a bowl and cut a piece of the special pie. H arrived home after I was asleep last night so I didn't get the verdict until this afternoon and while he liked the pie (he never seems to have an issue with my baked goods) the risotto was just 'ok'. IS IT TOO MUCH TO ASK THAT HE JUST LIE TO ME???? I know he's a chef and will always know better than me but if he wants to avoid a punch in the lunch he's going the wrong way about it!

Anyway, rant over. I love you babe but next time please just say thanks!

In other cooking escapades I gave the rainbow sponge a go in hot pink...success! Looking forward to constructing the whole thing.

In a completely unrelated topic I am considering selling my wedding dress. It seems like a really sensible idea one minute and then the saddest thing the next. Has anyone done it? Regrets? Let me know.

Wednesday, May 5, 2010


In a bid to de-clutter my life (wardrobe) I have put a few items on ebay.

There are some real treasures there so check it out!

Tuesday, May 4, 2010

Friends in High Places

Most of my closest friends are those who I have known my entire life. Friends from school or family friends have turned into successful adult relationships. This morning I had an email from one such friend informing me that she had started a blog, inspired by my bravery. This particular gal pal has spent the past few years living and working in Freetown, Sierre Leone...and she thinks I'm brave?

This got me thinking, so many people I know are doing much more interesting, brave things than me and what interesting blogs their lives would make!

Earlier this year one friend was treading the boards with Geoffrey Rush for the Melbourne Theatre Company, another is completing his PHD at Cambridge on full scholarship, one is a successful electrician whose beautiful wife works in shoes...SHOES! Another has the most beautiful baby girl in the world and one living and working in Japan. I have cousins writing novels, following their dreams at fashion week, being nurses and teachers and saving the world! Such exciting, interesting people who I have known since childhood, it is a real joy to be part of their lives (and it doesn't hurt that they provide good blog material!)

So the PHD is home from Cambridge for a few days and tonight he and the Actress are coming to my house for dinner - although most people would be disappointed to come to a chef's house to have his wife cook for them these two have known me long enough to know what to expect...take away. Just kidding, I will cook!!

These two lovelies have been friends since school days, I've known and loved them even longer than H! In fact if it weren't for the Actress I doubt I'd be married to him now! After breaking up with him, when I was all of 15 years old, and then realising I still liked him the famous C was the one who asked H if he hated me (on my request) and that paved the way for a reconciliation that has not faltered for almost 11 years.

I have so many people to be proud of, what a lucky girl I am.