November Meeting the AGM

We had a really good meeting this year with lots of exciting things planned for the comming year including our 25th Anniversary.
so watch this space...

October meeting Piped Royal Iced Basket

This month Heather showed us how to pipe and assemble a royal iced basket with piped flower decorations, ideal as gifts filled with chocolates,

Assembled Base

The finished lid with gumpase gift tag

A few  piped flowers

Some members had a good go at piping the flowers

Open rose By Marion

This month we had marion demonstratean open rose, this is an image of one complete with leaves

the strings from corn on the cob are dried and then used to make the flower centre

Powder colours are used to dust the petals before assembly

this is a close up of the centre

a close up of the back to show assembly

September meeting

Hi just a note to say Marion will be demonstrating roses tonight, bring your things along if you want to have a go.
also
Remember  to fetch your Fudge and recipe for the guild challenge.
See you all tonight

Casablanca Lily Workshop with Christine Willoughby

Well What a fantastic day we have all had,

Christine from cakesbychrissie.co.nz Tauranga came down to run a Casablanca Lily workshop hosted by us (Upper Hutt) There were seven of in total who attended the workshop and all of us walked away with a stunning looking flower. This was due to the great teacher we had on the day. Thanks Christine

Christine on the left showing how to make the petals

 

3 petals done 3 to go

Now with 6 petals

Didn't we do well!!!

Have a go evening - Daffodil

In this months Guild Mag there are instructions on how to make Daffodils, probably because it is this years conference flower (Held in November at Masterton)
So a few of us desided to give it a go.

As you can see from the picture they are not perfect and we have a long way to go before they are worthy of competition standards, but they were our first attempt, when we have mastered it we will share with you what we have done.

National Cake Show held in Lowe Hutt 2012

Well what a month this has been, what happened at our July meeting  will be posted soon it  is late due to the recent competition.
Well done Upper Hutt we have won the Guild Challenge Trophy from Petone. This is a photo of Leonie recieving it from the Guild National President Jane

Images from the show can be found on the facebook  page for
Wellington regional sugarcraft competition and exhibition

Vanilla Bean Contest

A couple of months ago we were set a challenge to make something using Vanilla Beans (Supplied by Guild)
We had a lovely spread and a great variety of yummy foods.

The winner was Heather Cooling with a Baked Vanilla Bean Cheesecake with biscuit Crust and Salted Caramel Topping
Ingredients 
Crust:
4 cups Vanilla wine biscuit crumbs
1/2 cup flour
4 oz melted butter

Filling:
2 lbs cream cheese, softened
1 cup white sugar
4 eggs
1 vanilla bean
1/4 cup milk

Topping:
1 cup sour cream
1 Tbsp white sugar
1/2 tsp vanilla

Salted Caramel:
1 cup white sugar
2 Tbsp water
1 cup cream
2 oz butter
1 tsp fleur de sel (plus 2 tsp more for optional garnish)

Crust
Press about 2 cups the crust into the bottom of the 9'” springform pan and then the rest up the sides of the pan to the top edge. You should use all of  the crust mix.
Preheat oven to 325 degrees

Put the milk in a small pot. Split open the vanilla bean and scrape out the seeds inside. Put both into the pot with the milk. Heat the milk until it’s hot, but not boiling. Turn off the heat and let the vanilla and milk steep for 15 minutes. Remove the vanilla pod and if it’s softened more by being in the milk, you may be able to scrape out more seeds. If so, whisk them into the milk.
Milk with vanilla bean

For the filling, put the cream cheese into a mixing bowl (I use a KitchenAid stand mixer, but you can use a hand mixer if you have one). Add in the sugar and beat until combined with the cream cheese and very smooth. Crack the eggs into a separate bowl, and with the mixer on, slowly beat in the eggs one at a time. Stop the mixer and scrape down the sides with a spatula. Turn it on again and add in the milk with the vanilla beans, beat until it’s all combined and there are no lumps.

Mixing the cheesecake filling
Pour the filling into the pan with the crust. Place the pan on a cookie sheet lined with foil (sometimes the butter in the crust melts and runs from the pan).
Bake for 55 min-1 hour at 325 degrees until set but still soft and jiggly in the center.

While the cheesecake is cooking, mix together the sour cream, sugar and vanilla. When the cheesecake is done, remove from the oven for 10 minutes, but leave the oven on. After 10  min, spread the sour cream topping on the cheesecake and return to the oven for 10 more minutes. Remove, place on a cooling rack and allow to cool for 1 hour. Refrigerate before serving for at least 4 hours. The cheesecake can be made up to two days in advance.
Caramel topping:

In a small, heavy bottomed pot, melt the sugar with water. Cook over high heat until deep amber in color. Remove from heat, and carefully whisk in the cream (it will bubble up). Whisk in the butter, and if the caramel has cooled too much to melt the butter, return to a low heat and whisk until it is all incorporated. Whisk in the 1 tsp fleur de sel.
Allow the caramel to cool and pour over the top of the baked and cooled cheesecake. Garnish the top with flakes of fleur de sel.
Note; If you are making the cheesecake in advance, I recommend you save the salt garnish until right before serving because if refrigerated, the moisture in the refrigerator will melt the salt.

Brush Embroidery hints and tips

• Brushing with egg white will give a glossy finish using water will give a matt finish.
• Always blot your brush of excess liquid so it doesn't disolve your coating.
• Royal icing made from powdered egg white (eg wilton meringue powder) will be easier to work with than using fresh egg white.
• Adding a drop of glycerine to the royal icing, will slow the drying time.

June Meeting Brush embroidery

Well here it is our very own blog  - about time I hear you say.

We will be able to post pictures, meeting notes, tips and ideas.

To kick it off I would like to thank the ladies of Upper Hutt Cake Decorators Guild for the inspiration and content this blog will hold.

Last week we had our monthly meeting where Brush Embroidery was demonstrated, some members brought along some piping tubes, brushes, something to work on and lots of enthusiasm.