Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts

Monday, October 24, 2022

Raspberry Heart Linzer cookies


One of the things about owning a cafe was I rarely found enough time to blog or develop new recipes. Once customers found something they liked, I would be churning out the same cookies day after day. I can't call it a problem though as these Linzer cookies were always super popular and often sold out.

The cookies are lovely, buttery but still manage to be light with a hint of vanilla and cinnamon and once filled are not overly sweet and the perfect treat to have with afternoon coffee or tea. 

At the cafe they were filled with raspberry jam or lemon curd (raspberry was the biggest seller) and at Christmas we would change the heart cut out to a mini Christmas tree.

The cookie recipe calls for Almond Meal which is simply ground almonds. I actually often buy my almond meal from Costco and find it to be of good quality, I prefer the one with the skins removed but if you can only find ground almond still with their skin on the recipe would still work.


If you like you can freeze the dough in smaller batches before baking if you like, although I did scale my recipe back for you to make a smaller batch than I normally would.

The cookies can be stored for a few days, but I find them best if stored without the jam filling and then filled not long before you plan on eating them.

*I usually pop the unused egg whites into a ziplock bag in the freezer to use later to make meringue or macarons.

The dough is quite buttery so make sure you use the kitchen bench and rolling pin well with flour. I use an offset metal spatula to lift the cookies onto my baking tray.


I hope you enjoy these as much as my family and friends do.

xx

Linda

Linzer Cookie Recipe makes 16-18 double cookies filled with jam (7cm or 2 3/4")

170g unsalted butter (6oz) 1 1/2 sticks

100g caster sugar (3 1/2 oz)

1tsp vanilla extract

1/2 tsp ground cinnamon 

1 egg yolk

160g plain flour (5 5/8 oz)

75g ground almond meal (2 5/8 oz)

pinch salt

To finish

around 1/2 cup raspberry jam 

icing sugar (powdered sugar) for dusting 

Mix butter, sugar, vanilla and cinnamon on low until combined with an electric mixer (I use a stand mixer) then increase speed to high and cream until light and fluffy.

reduce speed of mixer to medium low and mix in egg yolk until combined. Scrap down the sides with a spatula as needed.

At low speed mix in the flour, almond meal and salt and mix until combined.

Put some plastic wrap on the counter, tip the cookie dough onto the plastic, wrap securely and pop in the refrigerator until it's firm enough to work with. 


Dust counter and rolling pin with flour, cut away 1/4 of the dough and roll out until 1/4 inch thick. Cut out circles and place on baking tray. 

Try cutters like this from Amazon (link to product)

On half of the circles cut out/remove a smaller heart shape in the centre as per the picture.

Bake at 160 C for 12-15 mins or until just turning golden. Allow to cool on trays.

Split the cooked and cooled cookies into 2 lots, the whole round cookies and the cookies with hearts cut out. Using a sieve, dust icing sugar (powdered sugar) onto the heart cut out cookies.


Place the whole circle cookies so the bottoms are facing up (the side that was on the bottom during cooking). Heat the jam in the microwave and then spoon 1/2 to 1 tsp jam on each round cookie and spread almost to the edge with a knife or spatula. Press the sugar dusted heart cookie on top of the jam.

Store in an airtight container for up to 3 days.





Monday, October 17, 2022

Walnut caramel coffee slice, new beginnings and learning to breathe

Wow what happened there, I took a little break to run a cafe, blinked and there went 6 years. For real that just flew by.

Note to self, live every moment. I know you all learnt this a few years ago when COVID happened and everything shut down. But that's not what happened to me. Because I owned a cafe in Australia so I got up every single day put on a mask and went to work to keep that cafe running, do the admin, pay the staff so that hopefully there was still a cafe at the end of it all.

And then after 2 years came the end of restrictions, which was soul destroying because there was no way for the me to keep the cafe going.

Anyhoo I learnt a long time ago that endings are really just beginnings and I'm grateful for all the lessons I learnt, skills I gained and all the wonderful friends I made.

So I'm taking a little bit of time at the moment to focus on my health and my family. I'm working in a low stress job, focusing on some yoga training and learning to breath again.

And I'm blogging, because it's something I've always loved. But whoa everything's changed (but me) and it's taking me a little while to learn how to do everything.

So......like I said I owned a cafe in the suburb where I grew up. It was pretty old school and the people that came there were the sweetest bunch of people. It used to feel like inviting my friends over to my breakfast table, it wasn't fancy and everyone knew everyone else.

This is one of the cafe OG recipes, a simple old fashioned condensed milk 'caramel' slice. The staff used to bake this on site in the oven. We served it topped it with some walnuts but it's just as lovely plain if you prefer or drizzled with a little chocolate.

It's almost the opposite to the current crazes of fancy big cookie recipes out at the moment, it's so simple, you can eat a piece and still fit in your lunch. Plus it's perfect to freeze and you can slice it up after baking, freeze individual slices and pull out a piece to have for your afternoon tea or pop in your lunch bag.

xx Linda

Walnut Caramel Slice (makes 12 pieces)

Base

1 cup self raising flour

1 cup desiccate coconut

1/2 cup brown sugar

125g melted unsalted butter (4 oz)

Caramel Layer

1 tin condensed milk

2 Tbsp golden syrup (US 2 TBSP plus 2 Tsp)

25g unsalted butter (7/8 oz)

Topping

1 cup chopped walnuts *I used 12 halves, you can substitute with pecans or drizzled chocolate


- grease (I lightly spray oil) and line a shallow rectangle baking tin (mine was27.5cm X 17.5cm X 3.5cm or 11" X 7" X 1.5 ") with baking paper and preheat oven to 180 C (355 F).

This is a link to the pan I used on Amazon

- pop the flour, coconut, brown sugar and melted butter into a bowl and mix together well to combine.

- press the mixture down evenly into the prepared baking tin.

- place in middle of preheated oven and bake for 10 - 12 mins until it's golden brown.

- remove from oven and while it's cooling make the caramel (don't turn the oven off you still need it). *note if you don't let the base layer cool a little bit at this stage the condensed milk caramel layer will sink into it and not spread as well.

Make the caramel layer 

- place condensed milk, golden syrup and butter into a microwave safe dish and microwave on high for 1 minute, mix well. 

-Continue to microwave for 30 second bursts until a light golden colour and the mixture has thickened a little like the picture below. Don't go too far it's still got to cook for a little bit in the oven. Usually a total of 2 mins (thats 4 X 30 second bursts).


Spread the mixture evenly over the bottom of the cooked and slightly cooled base and bake for a further 10 -12 minutes the edges will bubble and start to turn brown. See picture of the finished slices to see what it should look like.

Remove from oven, if you are topping with walnuts gently sprinkle onto the top ensuring you do not touch the hot caramel

Allow to cool for a few hours until the caramel is set (you can place in the fridge for a few hours to speed the process up)

Cut into 12 pieces (4 along the long side and 3 on the short). Keep in an airtight container for up to 5 days in the fridge. 

This slice can be frozen whole wrapped in plastic and placed in an airtight container for 1 month. Or sliced and wrapped into individual pieces in an airtight container. Just take out what you need from the freezer and allow to defrost in the fridge.



Sunday, July 24, 2016

White Chocolate and Caramel Brownie Recipe and a giveaway

White Chocolate and Caramel Brownies - recipe at below

I'm back home living with my parents whilst my new house undergoes some renovations.

So when I received a box of goodies from Nestle to join in the #Bakeityours challenge instead of reaching for the chocolate like I normally would I decided to make something with white chocolate and add in one of my dad's favourite lollies Jersey Caramels to come up with a treat he would appreciate.


The resulting brownies were dense and a little chewy which I liked and quite sweet. I think they improved after a day losing some of the initial sweetness and improving in texture.

Anyway onto the reason Nestle sent out the box of goodies is to let y'all know they have a new Nestle Bakers' Choice range. I like the suggestions on the front of the packets that say things like 'for coating and decorating' or 'for adding and pouring' and found the white chocolate to be quite a nice creamy texture which melted quite easily.

To help celebrate this they have offered Bubble and Sweet Australian readers the chance to win a lovely baking package valued at around $100 which includes products from the new Bakers' Choice range and and some baking products. Enter below using rafflecopter (Entry only available to Australian Residents aged 18 and over no purchase necessary):

You can enter up to 3 times, however you do not need to follow all 3 steps for your entry to be valid.

a Rafflecopter giveaway

Best of luck



White Chocolate and Caramel Brownies
(makes 12 store in air tight container in fridge for up to 3 days) Wilton 195 piping tip used for decorating.

150 g ( 5 1/4 oz) butter
200 g ( 7 oz) white chocolate
3 eggs lightly beaten
1 tsp vanilla extract
1 cup lightly packed brown sugar
1 2/3 cup plain flour
220 g (7 3/4 oz) Jersey Caramels chopped
Whipped jersey caramel topping (see below)
6 Jersey Caramels cut into half extra for decorating

Line a rectangle slice tray approx 18cm x 28cm ( &" x 11") with baking paper

Preheat oven to 180 C (350 F)

Melt butter and white chocolate in a microwave safe dish for 2 minutes on medium low heat. Mix (the mixture will not be soft yet) and then heat for another 2 minutes at medium low heat. Whisk until no lumps remain.

Add eggs and vanilla and whisk until just combined.

Fold through the flour and then the jersey caramels and spread the mixture into the prepared tray.

Bake for 30 minutes until the brownie is golden and cooked through in the middle.

Cut into triangles and pipe a dollop of whipped ganache into the middle of each brownie and top with half a jersey caramel.

Jersey Caramel whipped ganache topping

5 jersey caramels
1/2 tsp water
100 g (3 1/2 oz) white choc
25 g (7/8oz) cream

Melt the jersey caramels and water for 60 seconds at low rest and stir and then heat for another 60 seconds in the microwave and mix until smooth.

Melt the white chocolate and cream together at medium low heat 2 minutes and mix until smooth. Add in the melted caramel mixture and allow to cool to room temperature.

Whip with an electric mixer until light and fluffy.



Linda Vandermeer is a blogger, baker, mother, owner of The Biscuit Cafe and author of the children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in the US in 2011 the book is still available online at Amazon and other online book stores.

Affiliate links may earn me money and contribute to supporting this blog

I love when people share my blog ideas and give credit. All posts contain original ideas, photography* and recipes by Linda Vandermeer-McCubbin unless otherwise credited. Please feel free to link back to my blog for non commercial purposes.

I was sent a box of nestle product to assist in the development of recipes for this blog post. No sponsorship or financial incentive was received.


Saturday, December 5, 2015

It's an amazing day to bake, laugh and live


I haven't been posting very much lately as I've been spending all my time with the children over the past few months as we go through the process of a marital separation.

Life goes on, we are doing well considering the situation and focusing on a the amazing aspects of our life.

I have been baking but mostly comfort food: cookies, cinnamon rolls, banana raspberry muffins, making and decorating cupcakes with the kids.

I have plans to make macarons this week, some gingerbread cookies and maybe a Christmas cake, although you might remember in the past I am more for the anti-fruit cake variety.


These are images I took for the latest issue of 'Tickle the Imagination' magazine where I share 10 fabulous reasons to bake up some fun with your kids.

Kids wear aprons by Greengate similar available Simply Sweet Home

I also share a recipe for a healthier donut to make with the kids which is baked in a donut pan instead of fried and has a banana muffin base. It's a great alternative to all those super sized treats that are around at the moment.


Tickle the Imagination magazine is available online here and at selected newsagents and outlets.



Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in the USA in 2011 the book is still available at Amazon and many online bookstores.

Affiliate links may earn me money and contribute to supporting this blog.

Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission except for non commercial purposes where you may use 1 image, give credit and link back to original post.



Monday, March 30, 2015

Chocolate Hot Cross Bun Recipe


I love baking, love it. But for some reason when it comes to hot cross buns I usually buy them from the bakery or supermarket.

But this weekend we had a bit of free time so I whipped up some myself taking an old traditional hot cross bun recipe and modifying to add chocolate chips, removing all that unnecessary dried fruit and changing the bun into a chocolate bread with a lightly fragrant cinnamon base.

Deliciously perfect just baked Chocolate Hot Cross Buns

I don't know why it took me so long, look at that picture, delicious just baked softly fragrant buns and oh my goodness the house smells even better than those buns look.

Plus it cost me way less than the bakery ones, so economical as well.

They were super easy as I used my stand mixer's dough hook attachment and saved about 10 minutes time of hand kneading, although don't worry, the recipe will work out just fine hand kneading if you don't have a dough hook/stand mixer.


I find the key things for successful baking with yeast is to not overheat and to prove the yeast prior to mixing into the other ingredients. Oh and time, you can't really rush it, I made the ones in the picture in about 2 1/2 hours including rising and baking time but I would normally set aside at least 3 hours.

Chocolate Hot Cross Bun Recipe makes 12 large hot cross buns
I use premix royal icing mixed with water to a piping consistency.

2 X 7g packets yeast 14g total (1/2 oz total)
1 tsp caster sugar
3/4 cup milk (6 fl oz)
50 g unsalted butter (1 3/4oz) melted/softened
1 large egg
1/2 cup milk (4 fl oz) extra
525 g plain (18 1/2 oz all purpose flour)
70 g caster sugar (2 1/2 oz)
25 g cocoa (7/8 oz)
2 tsp ground cinnamon
1/4 tsp salt
230 grams chocolate chips (8 oz)  # the baking kind that hold shape.
1/2 cup royal icing mixed with  1/2 tsp cocoa and 1/4 tsp cinnamon.

Put milk in microwave safe jug and heat in microwave for around 15- 20 seconds at high so that it is warm to touch (not hot). Using a fork whisk in yeast and 1 tsp sugar and allow to sit around 10 mins until needed.

The yeast should froth up like this

Sift the flour, cocoa, remaining caster sugar, cinnamon and salt together and set aside until required.

In the bowl a large stand mixer with a scraper beater attachment or regular beater, place the butter, egg and 1/2 cup milk and mix for 30 seconds at low speed. Add the yeast mixture and mix another 10 seconds, then add the sifted flour mixture and beat at low speed until all the dry mixture has been incorporated. The mix will be quite sticky.

Switch to a dough hook and mix at medium low speed for a couple of minutes until the mixture is smooth and elastic.* If you do not have a stand mix and dough hook you can knead by hand for around 10 minutes.

Spray a large bowl with oil, place the dough into the bowl, cover with plastic wrap and pop in a warm place to rest for around 1 to 1 1/2 hours until the mixture has doubled in size. I use my oven and turn it up to 50C for a few minutes then turn it off before placing the bowl into the oven, if required I turn the oven light on. It should be just warm not hot.

Once the dough has risen remove from bowl, punch it down and mix in the chocolate chips quickly. I used baking chips which do not melt very quickly, the higher quality chocolate will melt and become a sticky mess.

Dough should be smooth and flexible

Lightly spray a baking tray around 20cm X 30 cm with oil. Shape the dough into 12 even rolls and place into the tray. Cover with plastic wrap and allow to rest/rise for 30 minutes.

Heat the oven to 190 C (fan forced). Remove the plastic wrap from baking tray and pop the buns in the oven for 10 minutes, reduce the heat to 160 C and cook for a further 20 minutes.

Allow to cool a little. Pop the royal icing into a zip lock bag, cut a small hole in the corner and pipe crossed onto the top of the buns.

Best served immediately although still good next day. Store in airtight container at room temperature.


Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Cute dress from Target Australia

Monday, December 22, 2014

Sweet Deer Cookies with silver leaf


I've been making super cute gingerbread deer cookies today.

Really I had planned to do this 2 months ago, so yes I'm just a little behind. I had this great idea for cupcakes with white chocolate Christmas tree shards and silver leaf and matching little deer cookies.

Then I went to make them and Oh My Goodness my deer cookie cutter was missing.

Greengate from Simply Sweet Home

It's kinda the sweetest little cookie and I just didn't want to make them without THAT cutter and I originally got it from Cakes by Bien but I wanted it quick so I had it sent from Cakers Bits and Bobs who are here in Australian and ship pretty fast so I got it within a day.

But then I realised I didn't order my silver leaf because, well because I was being cheap when I did the last online order and it can be a bit expensive. I was going to just pick up a little jar locally I figured it would work ok but then Oh My Goodness it was like $17 for a teensy weensy tiny jar so I decided to just order a whole book of transfer* sheets from Baking Pleasures which will last for cookies or sweets for ever (well not really but I don't use that much).

Then I kinda lost momentum.

But it's Christmas in a few days so I am baking like crazy and finally made them.


I tried them just white with silver leaf which was lovely and elegant, then with a little eye drawn on with edible marker, still adorable. Then I added a pink fondant nose and little pink ears which was super adorable.


Then I made some plain with the decorations and they worked out so well. I think gingerbread is the perfect colour just naturally with the spices for these little deer cookies and in fact the cutter is so sweet that the minimal decorating looked super dooper cute.


I guess the secret to these cookies is having a good gingerbread cookie recipe that will not spread out of shape so I've included my recipe below :)

Silver Leaf Elegant Deer Cookies
*I have used edible silver leaf on transfer sheet - not loose leaf which kinda flies all around the place for me. You can use the loose leaf if it works for you.

Deer cookies (see gingerbread recipe below)
White roll out fondant
Small plastic rolling pin
Deer cutter
Cornflour (or cornstarch)
Water and 2 clean brushes (used only for food)
Edible silver leaf transfer* sheet (I got mine at Baking Pleasures in Australia)
Optional - black edible marker



Knead white fondant until pliable, dust workbench with a little cornflour and roll out the fondant until quite thin. Cut out deer shape, brush water onto the cookie and then gently press the fondant onto the cookie.

Using a clean brush dab a teeny amount of water on the back area of the cookie. You just want the cookie to be slightly damp so wipe the brush on a paper towel to make sure it is barely wet.

Press the silver leaf transfer with the silver leaf facing down towards the cookie and rub your finger (or a cake tool) randomly on bits of the cookie. Pull the transfer off and allow the cookie to dry.

If you like you can add a small eye with the edible marker as shown in the picture.


Best Gingerbread Cookie Recipe
*Make sure that the spices you use are fresh as possible if you want your cookies to be aromatic and tasty. Conversions to imperial are approx.
I made these with both white sugar as per the recipe below and treacle (molasses, golden syrup, dark corn syrup) - the same weight and the recipe turned out well. I found it kept it's shape better with the white sugar which was important to me for what I was doing. The treacle gave a light fragrant undertone to the cookie and it had a more tender crumb, just putting the option out there for you. 

455g plain flour (1 pound all purpose flour)
2 tsp ground ginger 
2 tsp ground cinnamon
1/4 tsp ground allspice (or ground cloves if you prefer) 
1/4 tsp baking powder
1/4 tsp salt
1 Tbsp unsweetened cocoa(US 1Tbsp + 1 tsp)
230g unsalted butter (8 1/8 oz) softened (not too soft
70g dark brown sugar (2 1/2oz)
70g white sugar 
1 egg

Sift together flour, ginger, cinnamon, allspice, baking powder, salt and cocoa and set aside until required.

In the bowl of an electric mixer cream together the butter, brown and white sugar at high speed for 3 minutes. Reduce speed to medium low, add the egg and mix until combined.

Reduce speed to low and mix in flour mixture until the dough clumps together and is well combined.

Wrap the dough in plastic wrap and place in the fridge until firm.

Once dough is firm remove from fridge and roll out on a workbench dusted with a little plain (all purpose) flour. You may need to knead the dough a little to make it pliable.

Cut out shapes and place on a baking tray lined with baking paper.

Place trays of unbaked cookies into fridge for 30 minutes. Preheat oven to 160C (320F)

Bake for 8 to 12 minutes (depending on cookie size) remove from oven and allow to cool on trays for 5 minutes. Remove from trays carefully and place onto wire racks to cool completely. 

Greengate Summer White - It's what I'll be using for my Australian Christmas Setting

Linda Vandermeer is a blogger, baker, maker and author of the cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! . Published in the US the book is available at most online book stores. 

This post is not sponsored by any of the companies mentioned and I purchased all the products myself however I am related to the owner of Simply Sweet Home

Amazon affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.

Monday, June 2, 2014

One bowl easy mix Raspberry Cinnmon Banana muffins


I do a lot of baking for the kids school treats. No big reveal there I guess. It's generally healthier, I know what it contains and our school is a nut free zone so I am always sure that those muffins or cookies I make myself are ok.

These muffins are one bowl easy mix which I love 'cause less washing and cleaning is always a big tick for me. Plus I know the kids will eat them and the won't come home crushed and all smushed which is an extra big tick in my books.


I can whip up these muffins in a few minutes pop them in the oven and have them ready for a school snack, after school treat or ready to go picnic pack in no time.

Which is pretty much what we did with this batch in the photo's. A tray of muffins, a bottle of pink lemonade a throw and some cushions and we had a picture perfect picnic in under 30 minutes including baking time at our local park.

Quilt and cushions all Greengate purchased at Mollegaarden

This muffin recipe is based on the Bitty Banana Cakes on page 60 of Sweets on a Stick.



Raspberry Cinnamon Banana Muffins makes 12 regular muffins
Replace the raspberries with blueberries or chocolate chips for a delicious variation.

3 very ripe bananas
1 egg
1 1/2 cups self-raising flour
1/2 cup sugar
1/8 tsp salt
1 tsp vanilla extract
1 tsp ground cinnamon
1/3 cup oil
1 cup raspberry (fresh or frozen)

Preheat oven to 160C (325F) and line a 12 hole muffin tin with baking papers.

In a large bowl mash the bananas well.

Add all remaining ingredients except the raspberries and mix until just combined.

Gently fold in the raspberries and spoon mixture evenly between the 12 paper cases.

Bake until the top is golden and a skewer inserted comes out clean (around 20 minutes).


Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 


Sunday, May 18, 2014

Lemon cream curd and raspberry tartlettes


These lemon cream tartlettes are the perfect little treat for a sweet afternoon tea.

Not too tart, the addition of cream to lighten the curd makes the filling sweet and tangy with a smooth velvety cloud-like quality.

I've used the microwave to make the lemon curd in just a couple of minutes, it's so simple. Click on the picture below to see the quick video tutorial (written instruction and ingredients are included below):


The lemon cream curd can also be used as a frosting for cupcakes, filling for whoopie pies or as a topping for pancakes or scones (biscuits).



Lemon cream and raspberry tartlettes makes 10

Sweet pastry cases (CLICK HERE FOR RECIPE)
Lemon cream (recipe below)
Punnet raspberries

To assemble tarts spoon or pipe lemon cream into pastry cases and top with raspberries.

Microwave Lemon Curd Cream
This recipe can be doubled, you will just need to increase the amount of time you microwave for, bursts can be increased to 30 seconds and continue until the mixture is thick enough to coat the back of a spoon (see video for demonstration).

50g (1 3/4 oz) lemon juice
2 large eggs
75 g caster(2 5/8oz) (superfine*) sugar
50g (1 3/4oz) unsalted butter (room temp)
1 1/2 sheets gelatine (gold leaf) #available at good food stores or see below for link to gelatine at Amazon
1/2 cup cream
*use regular white sugar if you can't locate superfine


Place lemon juice, eggs, sugar and butter into a microwave safe dish and whisk.

Heat in microwave at high for 20 seconds, remove from microwave and whisk well. Return to microwave and heat at high for another 20 second burst and then whisk again. Repeat process another 2 times. The mixture should be thick enough to cover the back of a spoon.

Meanwhile tear the gelatine into smaller pieces and pop into a dish of cold water for around a minute until soft. Remove as much excess water as possible and discard the water keeping the softened gelatine sheets.

Whisk the softened gelatine sheets into the lemon curd mixture.

Cover the lemon curd with plastic wrap, pushing the wrap down onto the surface or the curd to prevent a skin from forming and pop into the fridge to chill until set.

Once the curd is chilled. Place the 1/2 cup of cream in a bowl and whip to firm peaks using an electric mixer (I used a hand mixer). Then using an electric mixer (I used the same hand mixer) whip the curd until smooth. Spoon the cream into the whipped curd and mix at high speed until well combined and the mixture is smooth.


Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.