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

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Nazzy Bakers Edible Diwali Gift Idea: Mini Diya Cakes 

After seeing pictures of my Diwali Diya cake from the previous blog post, i had several enquiries from people to recreate the cake for them to give to family and friends as gifts. This is not a service that I usually provide, however, a friend who wanted these cakes to give out as gifts, offered to pay for the cost of making the cakes. Win win! She got the cakes and I got to bake and write this blog post 💕

In this post, i will show you pictures of the step by step process. The baking, ganaching, fondanting and decorating of these cakes was incredibly time consuming, and even more so, since i chose to hand paint all the detail.

If you have ever seen a Diya, you will know that that they have a rustic clay like look. I wanted these cakes to have the imperfections that a typical handpainted clay one would.

#perfectlyimperfect

Heres how i made them:

  1. I started by making a chocolate mud cake batter.


2. I then sprayed and filled an oven proof bowl.



3) I baked the cakes in a pre-heated oven until cooked.


4) Once cooled, I ganached each cake and shaped them to look like Diya’s. 

(I did not want to smooth the ganache too much as I wanted the Diyas to have a rustic hand made clay type look) 

If you prefer a cleaner look, you can shape the cakes to suit, and then apply a smoother ganache layer.


5) While the ganache set, I covered each cake board with fondant and using an impression roller, rolled a design onto each board.

Using edible paint, I painted over the board, and once dry, used a gold edible paint mixture to paint the impression pattern.





6) I allowed the boards to dry, and in the meantime covered each Diya with fondant. Using a watermelon red edible paint, I painted each Diya Cake and allowed them to dry.

7) Using stencils, I cut out fondant designs to decorate the Diya cakes, and applied them to the cakes once the red paint had dried fully.


8) I chose to use white fondant and hand paint each piece to give the Diya the rustic handmade look. 

Again, this is a matter of preference. My method took a long time, and a tonne of patience. You can use pre coloured fondant to save time, and to give your cakes a cleaner more professional look. 

9) Once all the designs were stuck to the cakes, and the paint was dry, I added a gold bullet candle to each, and added a few piped dots which I  then painted gold.

Herewith the results of my mini Diya cakes:

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 Honey, Apple and Pomegranate Bundt Cake

If you are looking for a twist  on the traditional honey cake recipe, you’ve got to try my variation with chopped apples and pomegranate! It gives off the most delicious aroma, and is one of the most scrumptious cakes I’ve ever baked!

Here’s my recipe:

Nazzy Bakers Honey, Apple and Pomegranate Cake

Ingredients

4 cups flour

1 tblsp baking powder

1tsp baking soda

1tsp ground cinnamon

1tsp ground nutmeg

1 ½ cups caster sugar

½ cup brown sugar

3 beaten eggs

1 cup vegetable oil

1 cup honey

1 cup apple juice

½ cup pomegranate juice

1 cup roughly chopped apples

Method:

  • Pre-heat oven to 170 degrees Celsius
  • Sift together the flour baking powder, baking soda, cinnamon and nutmeg
  • Add the caster sugar and brown sugar to the dry ingredients and mix with a whisk
  • In a separate bowl, combine the beaten eggs, oil, honey, apple juice and pomegranate juice with a whisk.
  • Combine the wet and dry ingredients with a wooden spoon until thoroughly mixed
  • Add the chopped apples to the mixture.
  • Pour the mix into a greased Bundt tin and bake the cake until cooked through.
  • Once cooked, cool the cake on a baking rack, and the decorate with icing sugar and pomegranate seeds.

Here are some pictures of the cake from a photo shoot by my talented other half ❤️



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

Happy 1st Birthday Nazzy Baker – a little story about me 

It’s no secret, I’ve always been fascinated by food. No matter what I do in life, I always end up right where I belong… my kitchen 😊 My love for cooking and baking is what makes me, ME!

Last year (2016) I had an idea… I decided to combine all the skills I had acquired over my years to create a blog to share my ideas and my work. I wanted to focus mainly on helping kids enjoy being in the kitchen. 

In February 2016, I lay in bed with pencils, crayons and eraser and got to work on a logo. I remembered my dad and mum doing this for their business once, and I loved how personal their logo became to them. I wanted the same for nazzybaker. 

Don’t laugh at my drawing skills, but this is what I came up with:


Without the know how, I took to the internet for help on how to turn this into a logo. That’s where I found Amrit Tigga of @artbyamrit. Amrit captured my idea with the perfect illustration for my blogs.

On the 21st March 2016, I created my very own WordPress blog. In the year that I have been baking and blogging as nazzybaker, I have managed to reach so many people all over the world. What I love most about my experience, is that I get to touch people from all walks of life with my baking.

A few weeks ago, I turned down an opportunity of a lifetime… to audition for the great Australian bake off. It was the hardest decision I think I’ve made in a long while, however, it just wasn’t the right time! Watch this space though! I know that there will be other opportunities that I will be able to pursue in future ❤

To everyone that has supported me along this journey, words cannot express my gratitude. To those who hear about my baking, day in and day out (all my work mates and my family) … I love you all so very much. Without your continued support, I would not be where I am today! ❤

I leave you now with a few pictures of my achievements over the year. I know that they may seem like a drop in the ocean to many Bakers and bloggers out there… but to me… this is everything. I am still continually learning the tricks of the trade, and ask that you continue to enjoy this journey with me!

I don’t know who my visitors are – but I appreciate your interest in me and my blog! 😘



Thank you ❤

Love: xx NaZzYbAkEr xx

Nazzy Bakers Raspberry, Lime and Coconut Delight Cake

Yes it’s true. I’m officially obsessed with coconut! I literally sprinkle it into 90% of my recipes. This cake is no exception.
Here’s #howididit:

1) Start by making the Raspberry flavouring. I usually make this in bulk and freeze it for other recipes.

  • Place a 1kg bag of frozen raspberries into a saucepan with 1 cup sugar and 3tblsp water.
  • Simmer on low till the sugar is dissolved.
  • Let the mixture boil till the water evaporates and the raspberries start to break apart and make a thick sauce.
  • Using a handheld blitzer, blitz the mixture to the consistency that you prefer. I like my fruit sauces a bit chunky for texture. Here’s a picture of the one I used in this recipe:

2) Using a grater, zest 2 limes.

3) Prepare a classic vanilla cake recipe, replacing the vanilla essence with an equal quantity of coconut essence. (You can also use a coconut cake mix)

4) Add 1tblsp of the lime zest and 3tblsp of the Raspberry flavouring to the mixture, and gently fold through. Be careful not to overmix, otherwise the colour of the raspberries will bleed through the mixture. It won’t change the taste, however you will not get the beautiful marbled effect.

5) Bake the cake at 180 degrees Celsius until cooked through.

6) Prepare a cream cheese frosting while the cake is cooling. I made a quick icing with 200g cream cheese and 500g sifted pure icing sugar.

7) cut the cake in half as in the picture below, and spread some of the raspberry sauce on each surface. Once soaked into the cake, spread some of the cream cheese frosting onto the bottom half. Then sprinkle a bit of lime zest and coconut over the cream cheese layer and sandwich the two halves together.

8) Frost the sides and the top of the cake with the rest of the cream cheese frosting and then decorate as you wish.

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 Lime Infused White Chocolate and Raspberry Love Bites

Looking for a quick, easy and affordable way to spoil your loved one this Valentine’s Day? In this blog post I will show you how I made the cutest edible truffles, bound to excite your partners taste buds! The combination of sweet, fruity and citrus flavour is one of a kind 🙂 

Here’s #howididit

1) Start by lightly greasing an ice cube tray or chocolate mould similar to the one below.


2) Melt some white chocolate buttons in the microwave in short 10 second bursts stirring each time.


3) Add into the chocolate, a tsp of lime zest.

4) Fill the mould partially, with the white chocolate and lime zest mixture.


5) Add to each cavity, a plump raspberry as in the picture below (upside down).


6) Top each cavity with the rest of the melted chocolate mixture.


7) At this point tap the mould/ice cube tray on the counter gently to remove any air bubbles and to even out the mixture.

8) Set in the fridge for a few hours.

9) Once set, unmould the chocolate truffles, and decorate as you wish. I have just used gold lustre dust on mine 🙂

10) Then box them, ready to surprise your loved one ❤

(Make sure you save one for yourself 😝)



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