Scotch Eggs and Easter

So, before I start I just wanted to share this with you all.. I was settling into bed with my Mac about to write this post when my leg brushed up against Mr Wobbles (dont worry this is pg rated), there was an insane amount of static which felt really weird so we kept "staticing" each other with our arms and legs then we stopped for a little while and when our elbows touched we both got a massive zap! How weird is that??!?! We both were on our Mac's .. wonder if the laptop emits some sort of electricity which then created a current between us hence the zap? Has this happened to anyone else before? Surely cant be good if the laptop is emitting this "free electricity"? ... anyways, sorry enough physics already.

My post today includes a recipe and tips on how to make a quick and easy Easter Cake! I haven't done a recipe in a while so thought this would be a good one to share. I attempted to make Scotch Eggs the other day. What is a Scotch Egg? (Thats what I asked when  Mr Wobbles mentioned it to me) Its an egg thats incased in sausage meat, crumbed and fried. I have never heard of it and have never had it before which was why I decided to make it.

Gourmet Scotch Eggs
Adapted from Taste.com

Ingredients
9 eggs
500 g good quality pork sausages
2 Tbsp Dijon Mustard
2 Tbsp chopped chives
2 tsp thyme leaves
3/4 cup plain flour - salt and pepper to season
100-125 g panko breadcrumbs
30 ml milk
Vegetable oil for deep frying

Method
1. Place 8 eggs in a pot of cold water. Bring to the boil then reduce heat and simmer for 2 mins. Remove from heat and place eggs into iced cold water. Set aside.
2. Remove the sausage meat from the casing. Add herbs and mustard then mix until it comes together evenly (do not over mix). Divide the mix into 8 patties.

3. Carefully peel the eggs, then encase each egg in the meat patty. To do this, just gently push the meat around the egg and cup in hands to secure the meat around the egg. Chill 15 mins

4. In 3 separate wide bowls, place the flour (seasoned with salt and pepper - go easy on the salt), then whisk the remaining egg with the milk in another bowl. The last bowl will have the panko crumbs.

5. Roll the eggs in the flour first, then the egg/milk mixture, lastly the panko crumbs. It's easiest if you have a spoon in the egg/milk mix to help you turn over the egg. Chill for 15 mins.

6. Preheat oven to 170^o C.
7. Place enough oil in a deep wok or pan to fill at least half way. Heat the oil up to 190^o C, the crumbs should fry instantly. Deep fry the eggs in batches of 2 (you may need to flip it over if the oil doesn't cover the egg entirely) until golden brown. Place on a tray and bake in the oven for another 10 mins or until meat is cooked. When done place on absorbent paper to remove excess oil. Serve warm or cold, with mustard or tomato sauce.

My verdict? - I quite liked it, I think I went a bit heavy on the thyme but it was quite a moorish thing to have. Apparently, mine tasted nothing like a Scotch Egg.. Wobbles dubbed it the gourmet Scotch Egg but I wouldnt know because I haven't had a "proper Scotch Egg" before. Either way, I thought it was really yummy and although its meant to be just a snack thing I could easily have a few of these cut up in a salad for lunch or dinner :)

On the sweet side (I couldn't write a Dainty Baker post without something sweet) here is a quick little cute Easter cake I made for this weekend.

This is a quick "premade" cake that you can whip up in a few mins (depending if you already have the cakes baked and cooled). Guaranteed to wowsers your family and friends!

Things you will need:
2 x 8 inch cakes (or what ever size you want) baked and cooled. I didn't use a pre-made cake already bought as I baked my moist carrot cake the night before.
Icing/frosting - Cream cheese frosting in this case.
Chocolate wafer cigarettes - you can substitute this with anything pre-made really.. Kit Kat's, chocolate fingers, sponge fingers etc. I used 9 packs of the lunch sized Corinthians wafers approx 72 cigarettes
Chocolate easter eggs
Chocolate easter bunny
Block of chocolate
100's & 1000's
2-3 skewers
Ribbon

Assembly:
1. Just ice your cakes and stack. Then place the wafer cigarettes around the iced cake.

2. Using a peeler, "peel" curls/shavings of chocolate from the block of chocolate. You need to be gentle and not push too hard.

3. Securing your bunny - Push one skewer into the cake, mark where the top of the cake is. Remove skewer and cut the skewer where the mark is. Use this as a guide to cut 3 more of the same size. Depending on how high your cake is you may need 1-2 skewers. Arrange these in the cake so that they will support the 4 corners of your bunny to sit on. With the remaining skewer, carefully push/twist into the middle of the underside of the bunny. Place a generous dab of icing in the middle of the 4 skewers already in the cake. Then place the bunny with the skewer in it into the cake. The 4 skewers will ensure that the bunny doesn't sink into the cake and the large skewer through the middle will ensure that the bunny doesn't topple over.

4. Scatter the easter eggs and 100s & 1000's over the chocolate shavings.

5. Finish by placing a bow around the whole of the cake and around the bunny's neck.

Wishing everyone a CHOCOLATEY, FANTABULOUS & SAFE EASTER!!!

♥

Wedding Mania

I'm at the stage of my life where most of my friends are either getting engaged or married! .... But recently one of my best friends got engaged and of course I have been dubbed her cake maker (and bridesmaid)! This is going to by my first time in a bridal party so I'm uber excited!! To get me in the mood I've decided to put together a Wedding special's post today! Below showcases some of the recent wedding cakes I've made for some lovely brides this year.

And here... are some happy snaps of her engagement cake that I made for her engagement party. The top tier was double choc and the bottom 2 tiers were white choc (which was a massive hit!)

♥ Congrats my lovey!! ♥

Oh and a few weeks back I was fortunate enough to be interviewed for an article by News Local. They wanted to find out what it was like being a baker and having my own business as a career... It was a little nerve racking but I'm glad I did it :)

Here's one version of the article:  

It was printed in the Mosman Daily, North Shore Times, Hornsby Advocate, Northern District Times and Manly Daily. I've only seen the one in the Mosman Daily so if you've seen a different version please let me know! :)