Sweet Magazine Special Edition - Easter 2018

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FREE! ISSUE FIFTEEN

PARTY STYLING CAKE DECORATING SWEET BAKES EASY MAKES

Easter Treats!

makeCakethisDecorating cake and and moreDIYforTutorials easter

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editor lisa brown sweet team lisa brown sheryl brown steven evans kara geyer renee raper

issue fifteen contributors baked cakes & cupcakery elaine ruth photography saffy&may sweet scarlet designs

enquiries support@sweetmagazine.com. au subscriptions sweetmagazine.com.au/ subscribe advertise the media hut kara geyer kara@themediahut.com.au sweet magazine is published by peach tea design pty ltd ABN: 11 357 475 808. want to contribute? visit our website and follow the instructions under "Submit".

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sweet magazine. sugar spice & all things nice is a pending trademark of peach tea design. views and opinions expressed within are not necessarily those of the publisher or it’s affiliates. sweet magazine is copyright peach tea design, all rights reserved. reproduction in whole or in part is prohibited. while every effort has been made to ensure the accuracy of the material contained, the publisher and authors do not assume any liability for any inaccuracy or omission, or for the use of information contained herein, the publisher makes no warranty express or implied, with respect to any of the material contained herein.

ISSN: 2203-2924

you scream, i scream, we all scream for EXPO taste, bake, decorate...party!

AUGUST 2018 | SYDNEY

tickets on sale May

ice cream

) s e k a c p (cu

CONTENTS

the sweet stuff

36

26

30 34

MAKES

BAKES

16 26 34 36

12 13 14 15 18 20 22 30

creative how-tos DYED EASTER EGGS EASY EASTER DRIP CAKE EASTER EGG COOKIES BUNNY BUM COOKIE POPS

PARTY

sweet inspiration

39

HOP TO IT

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sweet indulgence CHOCOLATE MERINGUES EASTER EGG ROCKY ROAD CHOCOLATE CHEESECAKE HOT CROSS BUFFINS ROCKY ROAD SLICE CREME EGG MUFFINS CHEESECAKE EASTER EGGS CLASSIC HOT CROSS BUNS

Welcome to our special free digital edition of Sweet Magazine! Filled to the brim with pages of recipes, tutorials, and DIYs, it's just in time for your Easter making, baking and celebrating!

It's become increasingly difficult for our suppliers to produce the magazine on time to print and post consistently, and so while I work with the team to find the right solution to our tight schedule, Sweet Magazine will be free to read online.

Sweet Expo is back for 2018, coming to Sydney again this August! After incredible support from Sydney locals last year, we've received tonnes of feedback and have been working hard behind the scenes to make this year's Sweet Expo Sydney bigger and better. We've started with securing a venue that's twice the size of last year's, meaning more room to shop, watch demonstrations, eat delicious food, and wander comfortably through the festival of fun! Tickets go on sale mid-May, keep an eye on your inbox for more details and special offers.

Thanks, as always, for reading Sweet Magazine. I hope you're inspired to get creative and celebrate during this chocolate-y festive season!

lisa

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afternoon tea chocolatey easter feast!

Indulge in a delicious chocolatey feast with friends and family for Afternoon Tea this Easter long weekend. Add piles of your favourite fruits (we love chocolate and berries) to finish off this spectacular treat filled Autumn afternoon!

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Chocolate Meringues 300g caster sugar 150g egg whites 100g dark chocolate, melted

makes a dozen meringues

Pre-heat the oven to 100ยบC and line a flat biscuit tray with baking paper.

Leave to one side.

Beat egg whites slowly with a hand mixer or in a stand mixer until they start to form small bubbles. These small bubbles will help to stabilise your meringue and stop cracks forming. Increase the speed and whip until the egg whites form stiff peaks.

Slowly add the sugar, one spoonful at a time, beating the egg whites back to a stiff peak before adding the next spoonful of sugar. Whisk for another 5-8 minutes after all the sugar is incorporated to ensure that it has completely dissolved and the mixture is smooth and glossy.

Add half of the melted chocolate to the meringue mixture and quickly fold through to marble the meringue. Spoon onto the prepared tray and use the back of a spoon flatten a little.

Bake for 35-40 minutes or until the meringue can be removed easily from the baking paper. Allow to cool before serving, they're delicious as-is and even better with fresh cream and berries!

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Easter Egg Rocky Road 350g dark chocolate 100g pretzels 100g coconut flakes 100g peanuts 100g mini marshmallows 125g mini Easter eggs

Line a slice tray with baking paper and set to one side.

In a microwave safe bowl, add chopped dark chocolate and melt on low heat for 30 seconds. Stir well and microwave again, repeat until the chocolate is completely melted and smooth.

Add half of the pretzels, coconut flakes, peanuts, marshmallows and Easter eggs to the melted chocolate and stir well to cover everything in chocolate.

Pour into your prepared tray and sprinkle the remaining ingredients on top, pressing firmly into the chocolate so that they'll stick well when the rocky road is set.

Chill in the fridge for 30 minutes before cutting into squares and serving.

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Easter Egg Cheesecake base

Line the base of a 18cm (7") spring form cake tin with baking paper and set to one side.

cheesecake

Place the chocolate biscuits in a food processor or blender and process to a fine crumb. If you don't have a food processor you can place the biscuits in a plastic bag between tea towels and crush with the end of a rolling pin. Add the melted butter and mix well. Press into the base and sides of your prepared tin and chill in the fridge while you prepare the cheesecake batter.

375g plain chocolate biscuits 120g butter, melted 300g cream cheese 150ml cream 100g brown sugar 200g dark chocolate, chopped

topping

100g white chocolate, melted 2 tbsp cocoa powder Your favourite Easter eggs

Add the chopped dark chocolate to a microwave safe bowl and melt on low for 30 seconds.

Mix well and repeat in 30 second intervals until the chocolate is completely melted and smooth.

Set aside to cool.

In another bowl, beat together the cream cheese, cream, and brown sugar until the mixture is completely smooth and lump free, and the sugar has dissolved. Carefully beat in the cooled melted dark chocolate.

Pour the cheesecake mixture into the chilled base in the prepared tin, and refrigerate overnight.

When you're ready to serve, dust with cocoa powder and add whole and smashed Easter eggs. Add mini Easter eggs and drizzle everything with melted white chocolate. Devour!

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Hot Cross Buffins muffins

2 cups self raising flour 1 tsp ground cinnamon ½ tsp ground nutmeg ½ cup almond meal ¾ cup caster sugar 1 cup sultanas ½ cup raisins 1 cup natural greek yoghurt ¾ cup vegetable oil ¼ cup Saunders' Malt Extract 2 eggs

glaze

2 tbsp brown sugar 2 tbsp Saunders' Malt 2 tbsp water

cross

¼ cup icing sugar 1 tsp water

Pre-heat the oven to 160°C and line a muffin tin with paper liners. Set to one side.

In a large bowl sift together the flour, cinnamon and nutmeg. Stir through the almond meal, caster sugar, and dried fruit.

In a separate bowl or jug, combine the yoghurt, vegetable oil, Saunders' Malt Extract and eggs. Whisk to combine.

Fold the wet ingredients into the dry ingredients until just combined don't over mix or you'll end up with tough muffins! This mixture is not runny, so don't worry if it seems thick.

Spoon the mixture evenly into the liners of your prepared tin. Bake for 25 - 30 minutes, turning half way, or until a skewer inserted into the centre of your muffins comes out clean.

Glaze your muffins while they're still hot. Add the brown sugar, Saunders' Malt Extract and water to a small saucepan and heat over low heat until the sugar has dissolved. Use a silicone brush to glaze the tops of your muffins. Allow to cool completely.

For the cross, combine the icing sugar and water, and use a spoon to drizzle the icing in a cross shape on top of your muffin.

Makes 12 muffins or 18 cupcake sized muffins. Store in an airtight container for 3 days.

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dyed easter eggsK DIY

1 cup just boiled water 1 tsp white vinegar Hard boiled eggs Rubber bands Âź - 1 tsp liquid food colour

Prepare your eggs by wrapping rubber bands around them to make lines, you could also add stickers for spots.

For each egg you want to colour, add 1 cup of just boiled hot water to a small heatproof bowl. For every cup of water add 1 tsp white vinegar. For light colours add Âź tsp of liquid food colour, for darker colours add 1 tsp.

Add eggs to your coloured water mixture, gently moving them around for 5 minutes. Remove and pat dry with a paper towel.

Remove your rubber bands and stickers for beautiful dyed Easter eggs!

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easter egg marshmallow sliceK SLICE

175g butter ½ cup brown sugar 1 cup plain flour ¼ cup rice flour

2 tbsp gelatin 1 ½ cup caster sugar ¾ cup glucose ½ cup + ¼ cup water 1 tbsp natural vanilla extract 3 drops red gel food colour 225g milk chocolate 225g dark chocolate 4 chocolate coated Turkish delight bars, chopped ¾ cup chopped hazelnuts 2 packets mini Easter eggs 1 packet white chocolate mini Easter egg

Chop cold butter and add to a food processor with the brown sugar, plain flour, and rice flour. Process until a dough forms.Press into a square tin lined with baking paper and bake in a moderate oven for 12-15 minutes or until the base is lightly golden. Allow to cool completely before topping with marshmallow.

To make marshmallow, add ½ cup of water to the bowl of a stand mixer and sprinkle over the gelatin.

Set aside to bloom (soak up the water) while cooking the sugar.

Add ¼ cup of water to a saucepan, add the caster sugar into the centre of the pan and add the glucose.

Heat gently over medium heat until the sugar has dissolved and begins to boil. Add the vanilla and food colour. Allow to heat until the sugar reaches soft ball stage of 112°C, then remove from the heat immediately.

Start the mixer and carefully, gently pour the hot sugar syrup into the mixer. Slowly increase the mixer to maximum speed, being careful of any splashes. Beat until the mixture has quadrupled in volume and the bowl of your mixer is no longer hot to the touch.

Working quickly, pour the marshmallow mix over the shortbread base and level with a spatula. Leave at room temperature to set.

Once the marshmallow has set, make the rocky road topping. Melt together the chocolates in the microwave, or over a saucepan of simmering water.

Allow to cool enough that the chocolate is still melted, but not hot enough to melt the Easter eggs.

Stir through ¾ of the Turkish delight, hazelnuts, easter eggs, and white chocolate easter eggs until well coated in melted chocolate. Pour and smooth over the marshmallow.

Top with the remaining ingredients, and set in the fridge for 15 minutes before cutting into squares.

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creme egg cupcakesK CUPCAKES

½ cup vegetable oil ¾ cup brown sugar 2 eggs 1 tsp natural vanilla extract 1 tsp baking soda 2 tsp baking powder ½ cup cocoa powder 1 ½ cups plain flour ½ cup almond meal 1 ¼ cups buttermilk 2 packets Cadbury Crème Eggs, frozen overnight 100g white chocolate, melted

Combine the oil, sugar, eggs and vanilla in a large bowl.

Whisk until smooth and slightly paler in colour.

Sift together the dry ingredients.

Add half the sifted dry ingredients and half the buttermilk to the egg mixture, stir until just combined and repeat with remaining dry ingredients and buttermilk. Mix until just combined.

Add a small amount of mixture to the bottom of a 12 hole muffin tin lined with paper muffin cases.

Place a frozen Cadbury Crème Egg into each muffin case and top with enough muffin batter to fill the cases ¾ full.

Bake in a moderately slow oven for 20 – 25 minutes, turning half way.

Allow to cool completely.

To serve, melt the white chocolate and pipe crosses on top of each muffin, makes 12.

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cheesecake chocolate easter eggsK TREATS

250g cream cheese 1/4 cup sifted icing sugar 1 tsp vanilla extract 150ml thickened cream 5 – 10tbsp Lemon butter 5 – 10 x 50g chocolate Easter eggs

Beat together the cream cheese, sifted icing sugar and vanilla extract until smooth and combined. Add the cream and continue to beat until the mixture has whipped up and holds it’s shape.

Spoon the cheesecake mixture into a piping bag, or use a re-sealable plastic bag with the corner cut off. Break the tops off your chocolate Easter eggs. Squeeze the cheesecake filling into the Easter eggs. You’ll fill between 5 and 10 Easter eggs depending on how generous you are with your portions of cheesecake.

Use a teaspoon to make a space in the top of the cheesecake filling for your ‘yolk’ and spoon in some lemon butter (or your chosen ‘yolk’). Place in the fridge until you’re ready to serve!

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Easter decorating?

Easy!

With a helping hand from Dr. Oetker, whipping up delicious Easter treats has never been easier! A drizzle of Easy Choc topped off with delicate Wafer Daisies is all it takes to create a show stopping Easter celebration cake.

This recipe and more, visit www.oetker.com.au

DrOetkerBakingAUNZ

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.

CAKE DECORATING

S

easy easter drip cake

Use store bought cakes to create this stunning Easy Choc Drip Cake for Easter. It’s the perfect centrepiece for your table, and since it’s a decoration only project, you’ll have it all put together in less than 45 minutes!

you'll need Dr Oetker Ready to Roll Icing White Dr Oetker Wafer Paper Flowers Dr Oetker Easy Choc Milk

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Dr Oetker Edible Wafer Daisies Red gel food colour Yellow gel food colour

2 quantities of buttercream 3 store bought sponge cakes 1 cake board same size as cake

Use a double batch of butter cake to bake three 6� cakes, or use three store bought sponge cakes (your cake will be a little bigger than ours).

Add red gel food colour to the remaining buttercream to make pale pink buttercream. Remove the cake from the fridge and cover with pink buttercream. Smooth using an offset spatula.

Whip up two quantities of your favourite buttercream. Cut any domes off the top of your cake using a bread knife. Layer your cakes a generous amount of buttercream, and finish by covering the whole cake in a thin coat of buttercream. Chill for 15 minutes.

Add a little extra food colour to remaining buttercream to make a darker pink and add in dots around the edge of your cake. Smooth with a cake scraper ensuring the sides of your cake are as smooth and straight as you can make them. Wonky buttercream will cause gaps in your dripping chocolate.

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Gently knead a golf ball sized amount of ready to roll icing until smooth.

Break in to four smaller pieces (they don’t need to be the same size) and roll into crack free balls using the palms of your hands. Shape into an egg shape, and leave to one side sitting on the fat bottom of your egg.

Chill the cake while you prepare your Easy Choc. Melt Easy Choc in the microwave for 30 seconds and stir well. Heat in 10 second bursts in the microwave stirring well each time until the Easy Choc is completely melted and smooth. Allow to cool slightly so that it doesn’t melt your buttercream.

Remove your cake from the fridge and use a dessert spoon to drip Easy Choc around the edge of your cake. Fill in the top of the cake with more Easy Choc.

Fill the top of your cake with Easy Choc.

To decorate the top of your cake, allow the Easy Choc to set a little, then add the large icing Easter eggs you made. Fill in the gaps with speckled chocolate Easter eggs. To finish, add Wafer Paper Flowers and you’re ready to serve!

TIP: Don’t decorate the cake with Easy Choc and Easter eggs until you’re ready to serve. Condensation from removing the cake from the fridge can make the colour in the icing run, and will make the sugar coating on your chocolate Easter eggs run. Condensation will also make wafer paper dissolve.

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classic hot cross buns

There’s something so perfect about butter slowly melting into these sweet, soft, and fruity buns. We only eat them a few weeks of the year, so while it’s perfectly acceptable to be eating Hot Cross Buns for breakfast, morning tea, lunch, afternoon tea, and dessert (we have them for dinner too) why not make them yourself? Just like every baked good classic Hot Cross Buns are better baked fresh and eaten warm out of the oven!

you'll need BUN 2 packets active dry yeast 1½ cups lukewarm milk ½ cup caster sugar 4½ cups plain (all-purpose) flour 1 tablespoon mixed spice 1 tablespoon ground cinnamon 1 cup sultanas 2 8 - sweet magazin e.co m.au

60g butter, melted and cooled 1 egg, lightly beaten CROSS ½ cup plain (all-purpose) flour ⅓ cup water GLAZE 2 tablespoon + ¼ cup water

2 tablespoon + ¼ cup water 2 teaspoons gelatine powder ½ cup caster sugar

Add a tablespoon of caster sugar and the lukewarm milk to a large bowl and stir well to combine, sprinkle with yeast and leave aside to activate. The yeast is active when the mixture looks thick and frothy.

If you’re using a stand mixer, fit the dough hook and mix on low speed until the ingredients start to come together. Increase to medium and continue to mix until it comes together into a smooth and elastic ball of dough.

Add the flour, mixed spice, and cinnamon into the bowl. Add the sugar, sultanas, melted and cooled butter, and lightly beaten egg.

Place the dough into a lightly greased bowl, cover with a damp tea towel and leave in a warm place for about an hour or until the dough has doubled in size.

If you don’t have a stand mixer, use a wooden spoon to bring the ingredients together. Turn out onto a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic.

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Punch down the dough and split into three equal amounts. Split each again into five equal amounts of dough, you’ll have fifteen equal-ish sized pieces of dough. Roll into balls.

Line a high sided baking tray (though if you don’t have one a slice tray will work) with baking paper. Place each ball in the tray, you might need to squish them in. Cover with the damp tea towel and leave in a warm place for about 30 minutes until the rolls have risen back up to about double their size again.

Pre-heat your oven to 200°C (400°F).

Bake for 30 – 40 minutes, or until your buns are light and spring back when gently pressed on top.

While your buns are baking, add the gelatine to 2 tablespoons of water and leave for a few minutes to bloom.

In a small bowl mix together the flour and water to create a thick paste. Place in a zip lock sandwich bag, snip off a corner, and pipe crosses onto your buns.

Add the sugar and water to a heavy bottomed saucepan and cook over low heat. Stir continuously, brushing down the sides of the pan with water to remove any sugar crystals and prevent the syrup from crystallising. When the sugar has dissolved, add the gelatine and continue stirring until dissolved.

When your buns are completely baked and still hot, brush with the warm glaze.

Serve warm with butter!

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easter egg cookies Using royal icing to decorate cookies can take quite a bit of practice, which is why we love using fondant to decorate cookies! It’s quick and easy and there’s no drying time! We’ve used Dr Oetker’s Easy Icing in Pink and Blue to decorate our cookies, if you don’t have a steady hand and are worried about wobbles in your piping, stick with spots and avoid stripes. This is also a great holiday activity for young bakers, just cover the cookies with fondant and let your little bakers go to work decorating!

you'll need Dr Oetker Ready to Roll Icing Dr Oetker Easy Icing Pink Dr Oetker Easy Icing Blue

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Easter Egg Shaped Cookies Easter Egg Shaped Cookie Cutters Baking paper

Fondant rolling pin Scissors

To make your Easy Eater Egg Cookies, gently knead white ready to roll icing (fondant) and use a rolling pin to roll to about 3mm thick. Rolling icing on baking paper will stop it sticking to your surface.

Use your favourite sugar cookie recipe to bake egg shaped cookies.

You could also use oval shaped store bought biscuits.

Use a drop of water on the end of your clean finger to dampen the back of the fondant egg shape. Place on your cookie and use the fleshy part of your palm to smooth the fondant out. Be gentle! Your cookie can break.

Repeat with all colours, we used white, teal, blue and yellow, precoloured ready to roll fondant from Dr Oetker. You’ll find it in the baking aisle of most major supermarkets – easy!

Use the same cutters you used to make your Easter Egg shaped cookies to cut the fondant in the same shape. Allow the fondant to set for a minute or two to help it keep it’s shape when you place on your cookie.

Prepare Easy Icing by kneading the contents of the package before cutting it open. This will mix any ingredients which might have separated. Use your scissors to cut a small 2mm corner off the end of your Easy Icing. Now, pipe lines, dots, wiggles, zig zags, and make your Easter egg cookie designs!

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bunny bum cookie pops With a quick trip to the baking aisle and the biscuit aisle, you’ll have everything you need to whip up these adorable Easter treats! Bigger kids will love helping out with the dipping and coating, for a fun school holiday or rainy day activity, make your bunny feet ahead of time and let your mini-bakers roll their own bunny tails!

you'll need Dr Oetker Ready to Roll Icing Dr Oetker Easy Choc White Dr Oetker Easy Icing Pink Chocolate sandwich biscuits

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Desiccated coconut Lollipop sticks Baking paper Small round fondant cutter

Fondant rolling pin Scissors Microwave

Gently knead white ready to roll icing (fondant) and use a rolling pin to roll to about 5mm thick. Rolling icing on baking paper will stop it sticking to your surface.

While the icing is setting, prepare Easy Icing by kneading the contents of the package before cutting it open. This will mix any ingredients which might have separated. Use your scissors to cut a small 2mm corner off the end of your Easy Icing.

Use a small round cutter to cut circles from your fondant. We used the end of a plastic piping nozzle. Leave the circles to one side on some baking paper to set a little so that they keep their shape.

To create bunny feet, pipe four small dots on the top half of each fondant circle. Pipe a larger oval in under the four dots. Leave to one side to allow the Easy Icing to set while you coat your biscuits.

Heat Easy Choc in the microwave according to instructions and allow to cool and thicken before using. Dip the end of a lollipop stick in some Easy Choc and place on the back of your chocolate biscuits. Place in the fridge for 5 minutes to set.

Remove biscuits from the fridge and coat entirely in Easy Choc. If you’d like a thick coat you can refrigerate and dip the biscuits in Easy Choc a second time. Allow the excess chocolate to drip off the chocolate biscuit before coating in desiccated coconut. Place in the fridge for 5 minutes to set.

Use a little Easy Choc to add your bunny feet and a small pea sized ball of white fondant for a tail. Enjoy!

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Your cupcakes can make a unicorn fly‌

Baking enthusiasts are invited to be part of Bake A Wish, where it’s literally a piece of cake to make life-changing wishes come true for seriously ill children.

Register at www.bakeawish.org.au

Fraser, 6, diagnosed with rhabdomyosarcoma, wished for a black baby dog named Ziggy.

HOP TO IT!

SAFFY&MAY

T

his pretty country easter party was sent to us last Easter

by super talented Alex from Saffy&May. We love the pastel colours and simple hessian decorations that give it a timeless theme that will work any year!

A little Easter tablescape for the little ones to enjoy morning tea. I created a small Easter egg hunt station, with buckets to take home filled with Easter eggs and cookies.

Designs, specially the gingham print and its neutral gender colours.

Helen from Baked Cakes and Cupcakery made the cute little cake and gorgeous sugar cookies. Elaine from Elaine Ruth Photography captured the most beautiful images. So blessed to work with these amazing ladies! ​Styling and props by Saffy&May.

I fell in love with The Country Easter printables by Sweet Scarlet

recreate this party with...

STYLING SAFFY&MAY | PHOTOGRAPHY ELAINE RUTH PHOTOGRAPHY | PRINTABLES SWEET SCARLET DESIGNS CAKES & COOKIES BAKED CAKES AND CUPCAKERY

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It's so easy to turn a simple, delicious, buttercream covered cake into the perfect centerpiece for your themed party! Simply look for store bought themed decorations that you can pop on top of you cake. Make sure to give them a good wash, place them on baking paper, or not to serve the top layer of your cake if you can't separate your topper from your buttercream!

over the top!

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cookie love!

We love these Easter themed cookies! If cookie decorating and royal icing aren't your thing, it's easy to download some sweet designs to have printed on edible paper with edible inks. Most large cake decorating stores will offer this service, and there are plenty of online providers who will print and post to you. Check out Etsy for ready to print designs, or get creative yourself! Once you've got your printed designs, all you'll need to do is cut, adhere to some rolled fondant, and stick to your cookies!

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a sweet thank you

It's always nice to thank your guests for coming to your party! You'll find a heap of cheap and simple fabric, paper, and cellophane bags that suit any theme (we love these hessian bags) on sites like eBay. Finish with a printed tag or label and pop in your favourite sweets!

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