Bake Club was very excited to go along to a photo shoot for Alessandra Zecchini's new book. We cannot reveal the name or any recipes but look at some of her colourful creations! What inspirational baking and icing skills. We'll let you know when the book is published.








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Mama Chan usually only makes pavs at Christmastime, but when granddaughter Sophie came to visit from Melbourne, she pulled out all the stops with a huge family dinner and dessert.

3 egg whites
1/2 c castor sugar
2 tsp cornflour
1/2 tsp vanilla essence
1/2 tsp vinegar

Beat egg whites until stiff. Add sugar and keep beating until shiny. Add vanilla, vinegar and cornflour.
Bake for 125 C for 1/2 hour then 100 C for 2 1/2 hours.
Must serve with cream and fruit in season.

Mama Chan has experimented over th...
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On a trip to Windsor, England, in August we were treated to homemade treats by Penny. We'd never seen marzipan inside a fruit cake before so I had to take a pic. Was very tasty.

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Penny in Windsor made these cute cupcakes for her daughter Emily's birthday. She called the icing "very rustic" but I totally admire any effort one makes in icing.

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Why does a 'coffee cake' not contain any coffee? Does anyone else find this an annoying misnomer? Anyway, this recipe comes from Mama Chan's first homemade recipe book that my older sister Karen typed out more than 30 years ago! That's why the measurements are imperial. She's probably used the same ring tin since then too. Indeed, this streusel coffee cake goes well with any warming beverage at any time of the day.

1/ 1/2 c flour
3 tsp baking powder
1 tsp salt
3/4 c sugar
2 oz butter
1 egg
1/2 c mil...
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300g butter, softened
1/2 c icing sugar
1 c cornflour
2 c flour

Preheat oven to 160 C. Beat butter and icing sugar with a wooden spoon for 3 mins. Mix in dry ingredients. Knead until smooth. If dough is too sticky, add a little flour.
Form dough into a large ball. Divide dough into 8 wedges. Form each wedge into a sausage. Cut each sausage into 6 pieces. Roll into a small ball. Place on ungreased cold trays. Flatten with a fork.
Bake for 30-35 mins.

Make lemon icing by mixing 1 Tb soft butter, 1 c ...
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Our humble Bake Club has been visited by professional cake maker Jordan Rondel! Jordan has kindly sent us her recipe for this superb disc of deliciousness. You can order special cakes by Jordan via her website, www.thecaker.co.nz. She is raising funds to learn further baking techniques in France.

Jordan says:
"This cake is perfect for a sophisticated dinner party or dignified morning tea. In fact, it's perfect for any time of day because it's light and not too sweet. It contains whole orang...
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Bless Mama Chan! She made a little mini-me gluten free pudding for Frances as well as a big one for da family (double the recipe).
 
1/3 c raspberry jam,melted
75g butter, softened
1/3 c caster sugar
1 egg
1tsp vanilla essence
1 c plain flour or gluten-free flour, sifted
1 tsp baking powder, sifted
1 Tbs golden syrup
1/2 milk
 
Preheat oven to 160C. If you'd like to do single serve puddings, divide jam between 4 lightly greased ovenproof dishes/tins, or just put all of the jam on the bottom ...
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