Kate's Crazy Culinary Creations

Well because it was St Patrick's day this week I decided that I had better make a green dessert when I had my family around for dinner on Tuesday. I did a little research and found this recipe. I know my last recipe was also a chocolate mint recipe but it is hard to find another recipe that was likely to please every one and also that was green. Because I had limited time the night I had everyone coming over I made the brownie base the night before and kept it in the fridge ready for the next night. Firstly, for the brownie I melted the chopped chocolate and the butter in a medium sized saucepan on a medium heat until smooth. Remove from the heat and pour into a large mixing bowl. Allow to cool slightly. While it is cooling preheat your oven to 175 degrees celcius. Also prepare your tin for the brownie, line your tin with baking paper on the base and side, allowing over hang to help you get it out of the tin when it is cooked. I used a 25 cm square tin but you could use a recta...

Well another week another week and another Birthday Cake to make. The request this time was for an ice cream cake. I was pretty excited but at the same time nervous to see how this one went. I have had the ice cream attachment for my Kitchen Aid in my pantry for over a year now and haven't used it yet. The main problem I have is my very small freezer. After a fair bit of shuffling I made it fit. The attachment needed to be frozen for 15 hours to ensure that I was frozen through. So here goes, firstly for the cake base. I made a chocolate brownie base for mine. Firstly melt the chocolate and the butter over a low heat in a small saucepan. Once they have both melted and there is no lumps remove from the heat. Add the egg and sugar, stir to combine. Finally add the flour and stir to well combined. Cover the base of a spring form tin with baking paper and pour in mixture. Use the back of a spoon or a spatula to spread the mixture out evenly. Bake in the oven on 160 degrees for 30 min...

It was my mum's birthday on Monday and I had my family over for dinner and of course cake. It was her choice. I told her I would make any cake she wanted and she choose a carrot cake. I have already posted the recipe for this one, Carrot Cupcakes- Lactose Free . I just divided the mixture into 3 cake tins instead of cupcakes and cooked them for 40- 50 minutes. Turning them half way through. I used the same icing but this time I used cream cheese (not the lactose free type this time- it doesn't set as firmly as 'real' cream cheese.) I used icing in between the layers of the cake to form the cake's structure. Then I covered the sides and the top of the cake with the remaining icing. I decorated the sides of the cake with chopped walnuts and made fondant carrots to go on the top. It was my first time using fondant. It was surprisingly easy. I have to admit I did have a little help, I did YouTube it for some pointer but overall they were pretty easy and looked reall...