Happy 40th birthday Steve - icing a cake with rolled fondant

It is my brother's 40th birthday today.  In honour of the occasion, my mother made him a fruit cake, which she asked me to ice. 

As not everyone has iced a fruit cake using fondant, I thought that I would show some step by step pictures which, although they may sometimes lead to a scary looking cake at times, contribute to the final smooth result.

Step one - turn your fruit cake upside down so that the bottom becomes the top (it's flatter), then fill any gaps between the serving plate/cake board and the edges of the cake with almond icing: 

Step two - plug any holes or uneven parts of the fruit cake with almond icing, smoothing the icing off with your fingers to make the surface of the cake as level  as possible:

Brush the surface of the cake with warmed, sieved apricot jam:

Roll out enough almond icing to cover the cake, and smooth over the top of the cake (I didn't have quite enough so my layer is very thin):

Brush the almond icing layer with more warm, sieved jam:

Roll out ready to roll fondant icing to cover the cake and place over the top of the cake and smooth down with your hands, icing smoothers and a palette knife:

There are numerous Youtube videos that demonstrate how to roll out and cover your cake with fondant icing.  The key trick is not to roll the icing too thin or it will tear and crack when you put it on the cake - about 3-4mm thick is a good thickness to work with.  Also, make sure you have rolled out the fondant so that there is around 2 inches extra around the diameter of the cake - this will help you to smooth it down without pleating or cracking.

I added an edible icing cake topper to decorate the cake:  

Unfortunately, try as I might, I could not get the edible image off its backing paper without damaging it, so I simply cut around it and placed it on the cake on its backing paper as a permanent, removable memento for my brother.

On this day in history, Coco Chanel died in 1971 at the age of 87 - here's to the memory of Mademoiselle.  

FFWD - Arman’s Caviar in Aspic

We did try to eat [the Poulet en Gelee a l'Estragon].  It wasn't that bad, though when Eric saw it, his face went a shade or two grayer.  It just tasted like cold chicken with jelly on top of it.  We all chewed glumly for a bit, but it was no use.

 

Julie Powell, p143 Julie and Julia

Ahem.  Well, this is one French Fridays with Dorie recipe that I can put down to experience.  As Mardi said, this one was all about the technique.  That's just as well, because it certainly wasn't about the taste.

All started well on the road to making Arman’s Caviar in Aspic.  I had caviar.  I even found fish stock (in lieu of the fish bullion cube).  I made my jelly.  The jelly set.  Tick, tick, tick.

Then the fun began.  My jelly partly iced over in the fridge, destroying part of it.  Then I found when I cut it into cubes that it was quite delicate - not the kind of thing I could hand around at a party.  I think it needed more gelatine.  And then, after carefully spooning some caviar into my fishy jelly squares, I tasted one.  I nearly gagged.  Yuk!  It tasted what I imagine an old smelly shoe innersole with caviar on top might taste like.  Thank goodness for the garbage bin.  This is one French dish that I will not be embracing.

On the plus side, salmon in a jar now sounds positively appetising. 

To see what the other Doristas thought of this recipe, visit the LYL section of the FFWD website.

WWDH - Bocconcini stuffed meatballs with tomato sauce

 
For Wednesday with Donna Hay this week, Sarah chose bocconcini stuffed meatballs with tomato sauce. 

Being meatballs, they really don't photograph well.  However, they tasted pretty good.  The bocconcini in the middle melts during cooking, so it would be a nice surprise if you had no idea it was there.

I served my meatballs with potato and veges, with the tomato sauce enlivening everything.

Overall, this was a pretty good dish.

To see what Sarah, Margaret and Chaya thought of these meatballs, visit their websites.

The Drunken Admiral, Hobart - Take Two

 

If you are a seafood lover, I hope that the above picture caught your eye.  It was taken at the glorious Drunken Admiral Seafarers Restaurant in Hobart in December. It was Tim and I's second visit to this revered establishment, having first dined there in November 2013.

 

A suitably piratic skull 'n' crossbones sign marks the location of the restaurant at Constitution Dock:

 

 
while a figurehead, presumably of the Admiral, peers down at you as you enter:
 

 
Once inside, nautical memorabilia jostles for space with ye old advertising signs, making for a cosy if eclectic atmosphere: 

 
For entrée, both Tim and I made the very wise move of ordering the Fish Market Chowder ($15.50):

 
This is seriously one of the best things I have ever tasted, sweet or savoury.  It was simply devine, and if there is a next time, I will order this as a main.  It is just that good.

For main course, Tim ordered "Hook, Line and Sinker" - tempura fish with garlic, cumin, coriander, oregano, paprika and lime, with sticky ginger dip, fried and salad ($33.90): 

 
I got to try the sticky ginger dip on some fries, and it is seriously good.

My choice of main course was Port - Starboard ($35.90) - a hot and cold seafood banquet featuring chilled tiger prawns, fried scallops, a Bloody Mary oyster shooter, fried prawns,  chilled marinated octopus, beetroot and vodka cured salmon, ocean trout pate and crackers, tartare and cocktail sauces, and fried:

I did not like the Bloody Mary oyster shooter and was so so about the octopus and fried prawns.  However, I loved the tiger prawns, and my favourite of all was the delicious, smooth ocean trout pate, which would have been lovely all by itself.

For good reason, we were so full by the time we finished all of this that we skipped dessert altogether.

The Drunken Admiral has sittings as early as 5.30pm, and is very popular, so be sure to book if you want to be assured of a table.

The Drunken Admiral is a winner with us - we'd go again.

The Drunken Admiral

 17-19 Hunter St. Old Wharf

Hobart Town, Tasmania

Ph: +61 3 62 341 903

FFWD - Simplest Breton Fish Soup

For our very first French Friday with Dorie for 2015, the recipe was Simplest Breton Fish Soup.

The recipe calls for mussels in the shell and fish, but my supermarket only had mussels as part of a marinara mix, so that is what I used.  This is why I also have calamari and prawns in my soup.

For the stock, I dissolved some shrimp paste  in boiling water.

I really enjoyed this soup - I did not expect to, but it was really good.

 

To see what the other Doristas thought of this soup, visit the LYL section of the FFWD website.

Happy New Year!

WWDH - Apple slice

For Wednesday with Donna Hay this week, Chaya chose Donna's apple slice recipe. You can find it online here.

I loved this version of apple slice, with a shortcrust base and crumbly topping, and not overly sweet.  It is way nicer than the commercial bakery version.  It was also a hit at work - it disappeared very quickly.  Someone actually said that you can't buy stuff like this - so true.

To see what Chaya, Sarah and Margaret thought of this delicious treat, visit their websites.

It is the last day of 2014, and the year has flown.  I haven't had much time to tell you what I have been up to this month, but here are a few snippets:

• On 4 December, I attended our work Christmas party at Encore at St Kilda Sea Baths.  The theme was Arabian Nights, complete with a belly dancer.

• On 5 December, I went to Hobart for the weekend, staying at the beautiful Henry Jones Art Hotel.  I dined at an old favourite, The Drunken Admiral, and went on a ferry trip to MONA.  I also picked up some more gorgeous plum pudding jam from Amanda Jammm at Salamanca Market.

• On 14 December, I went to a first birthday party for my friend's adorable Yorkie - it was a wonderful girlie afternoon with bubbles and nibbles and chat (for us, not the Yorkie).

• On 19 December, I went to see The Beatle Boys at The Palms at Crown.  I adore these guys - if you can't see The Beatles (which you can't), The Beatle Boys are the next best thing.  This is the second time I have seen them, and they were even better this time around - more relaxed and funny.   I also had front row seats - yay!  Highlights were the lively banter between "Paul" and "John", "Ringo's" enthusiastic drumming with hair a'swinging, George's" awesome rendition of "While My Guitar Gently Weeps", and "Paul's" sparkly baby blues. Go see The Beatle Boys - they're great!

• On 20 December, it was the legal team's Christmas function at my boss's new house.  Family and friends came along, and we sat out on the gorgeous covered deck while we indulged in fabulous food cooked by my boss and his wife, including prawns, buffalo wings, lamb chops and salads, and ate my pavlova roulade and Gingerbread Buche de Noel for dessert.   It was a wonderful afternoon.

• On 21 December, I attended the 158th anniversary service at my friend's church.  Afterwards, there was an enormous potluck to feed the masses. 

• I am currently with family for the Christmas break.

What have been the highlights of your year?  Was it a good one for you?  And what is exciting you for 2015?  Would love to hear your thoughts.

Have a fabulous New Year one and all!

Fruit mince pies

My last Christmas goodie bag treat that I have to share with you is fruit mince pies.  I used the Chocolate, Fig and Ginger Fruit Mince that I made to fill pastry cases made using Margaret Fulton's recipe, which  is available online here. 

The pastry is not as buttery as some, but the bonus for the baker is that it is easier to work with, even though I do prefer the buttery but notoriously pernickety short crusts.

I have some fruit mince left that I am going to use to make Christmas donuts from Donuts by Tracey Meharg that Tim gave me for Christmas.  Good fun!