Tropical Australia Day Lamingtons

Hello everyone, and Happy new year!

I hope you have all had a wonderful holiday period. For those of you that may not have, I hope that the rest of 2018 will be kinder and bring you much joy and happiness.

To start of my blogs for the year, i bring you my version of the delicious lamington in time for Australia Day celebrations coming up in 2 weeks or so.

Baked in Sunny Queensland in my mothers kitchen, its not hard to see where the inspiration came from for this tropical recipe 🙂

Queensland screams Mangos and coconuts to me, especially around December in scorching temperatures! With these gorgeous fruits in abundance, i decided to make “Mango Lamingtons”.

Here’s how i made them:

Recipe:

Mango Sauce: 

1kg frozen mango cubes + 1/2 cup sugar (cook until sugar dissolves and the mixture is thick – then blitz and cool)

Sponge Cake sheet:

4 eggs

2/3 cup sugar

2 tblsp mango sauce or 1 tsp mango flavouring

1 cup of self raising flour

  1. Beat eggs till light and frothy
  2. Add sugar a little at a time till absorbed
  3. Beat in the Mango flavour
  4. Sift in the flour, and fold into the mixture with a spoon till combined
  5. pour into a lined baking sheet pan
  6. Bake in a pre-heated oven at 180 degrees Celsius until cooked

Icing:

3 cups icing sugar

1/2 cup warm milk

2tsp butter

  1. Combine all ingredients and mix till smooth.

Method:

I started with a simple vanilla sponge cake recipe, and replaced the vanilla extract with some homemade mango flavour. Once the cake was baked and cooled, i cut the sheet into cubes and then rolled the cake cubes into an icing mixture, and then into yellow and white desiccated coconut .

I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com
Don’t forget to like and share this idea with anyone that you think would enjoy it!
xx NaZzYbAkEr xx

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Nazzy Bakers edible Christmas Tree challenge

This cake idea came to me as I was preparing for a 12 hour road trip – impeccable timing as always! Procrasti-packing is what I like to call it 🙂

With little time, and the most basic of pantry baking staples, I set myself a challenge to bake this cake in as little time as possible, while ensuring that the house stayed clean and tidy. Wishful thinking right? 

Wrong! This cake took me 4.5 hours from start to finish and I had time to clean and tidy up between each stage! If you follow me on Instagram, my story showed the progress updates, and the Series of challenges I ran into along the way.

Here’s how I did it:

1) I started off with some caramel mud  cake batter (enough for four different sized tins – I used an 8″, 7″, 5″, and 2″).

* if you want a better shaped tree, use the following tins 8″,7″,6″,5″,4″,3″ and 2″.


2) While the cakes were in the oven baking, I worked some brown and black colouring into some fondant to make a marbled wooden floor cake board cover.

3) Once the cakes were cooked (45mins) I set them into a baking rack to cool

4) when cooled, I stacked the cakes and used a plastic dowel support to keep the cakes in shape and steady while I dirty iced the cakes with caramel flavoured buttercream 


5) After I dirty iced the cake, and chilled it in the fridge to firm up, I then coloured the caramel flavoured buttercream green using (forest green and mint green) and piped the icing onto the cake using a “grass tip” 

6) Once the cake was covered in green foliage, it was time for me to add some decorations and Christmas detail. For this, I used fondant, ribbon, edible glitter, and a star cupcake topper.


7) what’s a Christmas Tree without presents? – I literally scoured through a whole bag of happy meal toys from lulu and LaiLai’s room to find toys for the bottom of the tree.

I also found some foam cubes from a cake I had made earlier in the year and covered them with wrapping paper and ribbon.

I gave this cake to Lulu and LaiLai’s school for all the staff and students to share to celebrate the holiday season.

Best part of having an edible Christmas tree 🎄 is that there’s no worries about packing and storing it for next year 😜 

Here’s wishing you all a Very Merry Christmas! Stay safe and enjoy every minute ❤️


I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com
Don’t forget to like and share this idea with anyone that you think would enjoy it!
xx NaZzYbAkEr xx

Nazzy Bakers Christmas Tree Fidget Spinner Cookies

With Christmas coming up, I’ve been scratching my brain for ideas for edible kids gifts! Here’s something I came up with! I hope you are inspired to give it a go 🙂

The template can be found on the website in the Nazzy Bakers Templates section, along with my sugar cookie recipe! 


1) Cut out template 

2) Place cut template onto rolled cookie dough, and carefully cut out the Fidget Spinner shape.

3) Place shaped cookie dough onto a lined baking tray.

4) Cut out shaped to make the Fidget Spinner cookie bearings. I used piping tips for circles, and rolled some cookie dough to form the rods.

5) Place bearing parts onto the lined baking tray, with the cut out Fidget Spinner cookie dough. 

6) Bake in a pre-heated oven until golden brown.


7) Once cooled, prepare your royal icing to pipe and flood the cookies. I used forest green colouring for these cookies.

*first pipe the outline:


* then flood the cookies with a looser consistency royal icing and allow to dry for several hours:


8) Once dry, start preparing the bearings:

*place a drop or two of thick royal icing onto the circular pieces.


* Then position the rod into the drop of icing and hold firmly till in place. (I had to shave the sides of my rods in order for them to fit).  Once in place, allow to set for several hours.


9) while the bearings are setting, start decorating your Christmas trees as you please. I used a simple design, as I was trying to get this blog out to you asap! You can be as elaborate as you please 🙂


10) Once the cookie decorations are dry, pipe a drop of icing onto the other bearing part (circular cookie). Place this on top of your semi assembled Fidget spinner, and Once positioned, allow to set overnight.


11) Time to play with and eat your Christmas Tree Fidget Spinner Cookie!! 😜


I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com
Don’t forget to like and share this idea with anyone that you think would enjoy it!
xx NaZzYbAkEr xx

Nazzy Bakers Dolphicorn Cookies

What do you get, when you cross a dolphin 🐬 with a unicorn 🦄 ? A dolphicorn of course!

These cookies were inspired by my sister who is turning 30 this year. A lover of all things marine related, my sister has always had a fascination with dolphins. More recently however, she has been talking about unicorns and how she wanted a unicorn cake to celebrate her birthday. 

I decided to cross the already gorgeous dolphin, with the mystical unicorn in an edible form, and came up with these cuties 😍.

If you would like to make these, click the link below for the template and sugar cookie recipe!

1) Print and Laminate Nazzy Bakers Dolphicorn Cookie Template.

https://nazzybaker.com/dolphicorn-template/


2) Make the sugar cookie dough and allow it to rest.

3) Cut out the Template shapes, place onto the rested and rolled cookie dough, and cut out the dolphicorn shape.


4) Once cut, place the cookie shapes onto a lined baking tray, and bake till golden brown.



5) Once cooled, decorate your cookies with either fondant or royal icing.

I chose fondant decorations for these, and used a combination of teal, white and black fondant.



I used edible gold paint for the horns.

For the cheeks, I made a mix of bright pink petal dust and sheer sheen petal dust and added some lemon juice to get a “paint” consistency.

Voila!! Herewith the end result!! Now to post them to QLD without them breaking 😬 #challengeaccepted

“Happy Birthday to my favourite 30 yr old sister ❤️”  

I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com
Don’t forget to like and share this idea with anyone that you think would enjoy it!
xx NaZzYbAkEr xx

Nazzy Bakers Diwali Diya Cake

Exploring cultural celebrations through food is a big part of my journey as Nazzy Baker. I hope to inspire people of all backgrounds to preserve their cultures and significant celebrations in order to enrich future generations. 

This Diwali cake had me all kinds of excited! I set out with a plan to make a simple traditional terracotta coloured Diya, but once the creative juices started flowing I got a bit carried away with colour and design! I’m still stoked with the outcome ❤️

I did not save the step by step pictures, however a few of my Instagram followers were able to see the live updates in my story! *hint hint* follow me to see what I’ll be working on next 😜

Here are some pictures of the cake! A big shout out to my photographer and to my mother in law for lending me her sari’s for the photo shoot 💕



I hope you have enjoyed this post and that you are inspired to make your own special Diwali creation. Ifyou have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com
Don’t forget to like and share this idea with anyone that you think would enjoy it!
xx NaZzYbAkEr xx

A Nazzy Baker and Henna by Maziah Collaboration 

Two Sundays ago, I was lucky enough to do a Henna cake Collaboration with Sydney Henna artist Maziah, (aka Henna by Maziah)!

Not only was she so lovely to work with, but her work is also so amazing!

In order to prepare for her amazing work, I covered two foam cakes with white fondant, and set them on a fondant covered cake board. I love the combination of electric orange and electric pink for Henna themed events, and was inspired by my sisters henna night from a few months ago.

When Maziah arrived, I whipped up a batch of royal icing (at piping consistency) and coloured the icing orange and pink.

She started piping soon after, and seemed so at ease with the piping bag and icing 💕 I can only imagine how different it would be to piping Henna designs with a henna cone… but she did not seem phased at all!

As she was piping, I added silver balls to add a bit of bling while the icing was still wet.

To keep myself busy, I also piped some royal icing flowers, to use around the cake as fillers.

Once her design was piped, and she left, it was time for me to add a bit of ribbon, and personality, and Voila!!! Our cake was done!

Herewith the photographs of this Collaboration, of which I hope there will be many more 💕

A big thank you to Maziah, and my in-house photographer for all your hard work!


I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com

Don’t forget to like and share this idea with anyone that you think would enjoy it!

xx NaZzYbAkEr xx

Nazzy’s Date and Coconut Sugar Cookies

With Eid coming up again soon, I was experimenting with ingredients over the weekend. With pantry staples, and a bag of pitted dates, I was able to come up with the following recipe. These cookies were so easy to make, and not too costly either 👏🏽

They could be packaged individually as a gift for your friends or family, or, you could make a quick batch to serve with tea or coffee. Give them a go 💕

Ingredients:

200g caster sugar

200g softened butter

1 beaten egg

1tsp coconut essence 

350g flour

50g desiccated coconut

1/2 a cup of pitted and chopped dates 
Method:

  • Cream the softened butter with the caster sugar until the mixture is light and fluffy.
  • Add to the mixture 1 beaten egg and mix well.
  • Add a tsp of coconut essence 
  • Add in the sifted plain flour, desiccated coconut and chopped dates and mix to form a cookie dough.
  • Allow the dough to rest, and heat your oven to 180 degrees Celsius.
  • Once rested, roll out the dough and cut into required shapes.
  • Place the cut cookie dough onto lined baking sheets and then bake until golden brown.
  • Allow the cookies to cool, and then decorate and package as required.


I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com

Don’t forget to like and share this idea with anyone that you think would enjoy it!

xx NaZzYbAkEr xx