Thursday, April 30, 2015

Snow White Castle Cake

So guess what? Dreams come true!  I finally got to make a princess castle cake. This one is Snow White themed, with a whimsical twist to it.

I had intended to do a step-by-step photo post on the process of making this beauty, but it was one of those busy kinds of weeks... again... so it didn't happen. BUT! I had to share the finished product with you! It's too exciting not to.

Would you be interested in learning how to do something like this? I'd love know it if you would! Or at least hear about what creative ideas you have about what to do with cake. Leave your thoughts in the comments!

And yes, these pictures are all almost the same. Hehe, but I had to post them all 'cause I couldn't pick a favourite. :)

THANK YOU Paul and Sarah for being fantastic customers! This was a delight to make.

Back soon,


P.S. If you haven't already, check out My Website or My Facebook Group (<-- cakes="" cool="" here="" i="" lots="" made.="" more="" nbsp="" other="" p="" pictures="" see="" some="" that="" to="" ve="">

Thursday, April 23, 2015

White Chocolate Macadamia Nut Cookies [Recipe]

This is one recipe I had been wanting to make for a good long time - Chewy, sweet, and delicious white chocolate cookies with chunks of toasted macadamia nuts. And wow, I'm so glad I did! They were everything I hoped they would be.

Read on, and you can make 'em too!

White Chocolate Macadamia Nut Cookies
Makes 1-1/2 to 2 dozen cookies

1/2 cup butter, softened
1/2 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
2 teaspoons vanilla extract
10 ounces white chocolate, coarsely chopped

1/2 cup coarsely chopped macadamia nuts, lightly toasted
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Note: You can toast the macadamia nuts by putting them into a clean, dry frying pan and frying them until they start to let off the scent of the nuts or are lightly browned. Stir frequently, and don't leave them too long; the nuts will burn quickly once they are heated through.

Combine softened butter, shortening, and sugars in a large mixing bowl; cream until smooth. Beat in egg, and stir in vanilla, white chocolate, and toasted nuts.

Combine the dry ingredients in a sieve or sifter and sift into the creamy butter mixture; stir to combine, kneading if necessary to mix thoroughly. You can cover the chill the dough at this point, or use it immediately.

Drop by tablespoonfuls onto a non-stick baking sheet or parchment paper; bake at 350 degrees F for 12-15 minutes or until light brown around the edges. Cool on wire racks.


Enjoy!  If you make them, tag NaomiCakes in a photo on Facebook - I'd love to see your work!


Thursday, April 16, 2015

Chocolate Coconut Peanut Butter Balls [Recipe]

Hey, so maybe you remember, but at the end of my last post, Chocolate Peanut Butter Balls, I mentioned that the white drizzled chocolate had a special surprise inside.

COCONUT!  Turns out, coconut and peanut butter are super good together; and with chocolate, well, that's even better.

Check out my previous post at the link above and just substitute 1/2 of those rice crispies for coconut. Enjoy!

Note: As pictured, I added coconut to the regular recipe without changing any quantities... However, it was a little hard to work with; so as I said above, I'd recommend substituting some of the rice crispies with coconut. It is delicious either way - Try it out however you fancy. :)


Back soon.


Thursday, April 9, 2015

Chocolate Peanut Butter Balls [Recipe]

This recipe is one of those must-haves, super easy, and super good. If you like Reese's, you will like these - and your friends will like you. More.

Most of this post is pictures, will will hopefully help you out with this process... Leave your questions in the comments!  I'm happy to help you out if I can. :)

Chocolate Peanut Butter Balls

1/2 c. butter, softened 
3 c. icing sugar
2 c. crunchy peanut butter
3 c. rice crispies 
3 c. dark or milk chocolate melting wafers

Combine the butter, icing sugar, peanut butter, and rice crispies; roll into balls.  Melt the chocolate in 30 second bursts in the microwave, stirring between each, until melted and smooth. 

Note: When melting chocolate, even if it is melting wafers, keep the temperature from getting too hot - if the bowl is getting hot, let the chocolate sit until the bowl is just lightly warm before you put it back in the microwave.

Coat peanut butter balls with chocolate, using a fork to dip them in, a spoon to cover them, and a knife to scrape off the excess (see photos below). Chill in fridge or freezer until set, or leave to set at cool room temperature.

These make excellent hostess gifts!  Decorated them with melted white or peanut butter chocolate, drizzled across the tops... So pretty.

Note: Those white drizzled ones have something special in them. Stay tuned to see what it is next week. ;)

Thanks for reading!