I've been baking and decorating cakes and cupcakes since my son was born 18 years ago and now I'm doing the same for my 6 year old and others. I love eating and baking desserts, but my favourite thing to do is create a little piece of art on an edible canvas. Like all mums my days are always busy running around for everyone else so when I get some 'me' time I relax by either baking or making sugarpaste decorations for cakes and cupcakes. For those other mums out there who love everything CAKE I'll post some recipes,ideas and photos of decorations that can be handmade at home...sorry if I don't post every day it's sometimes hard to escape into solitary!!!

Wednesday, August 3, 2011

Cupcakes by Elisa

My new website that I've been quietly working on for the last 3 weeks is finally done and I'm ready to move forward with my home based business. It's been about 8 weeks since the joint partnership with Belisa Cupcakes terminated and I'm ready to move forward on my own.

I'm exciting and ready to design and bake some delicious cakes and cupcakes and now will include handcrafted decorations, cupcake wrappers and cake tin hire as part of the business. Need to make some extra cash to pay for the expensive advertising!!!!

Check out my new website:

Friday, July 29, 2011

Golf Bag & Golfer Topper

Reason why the housework wasn't done yesterday.
Spent the day listening to music and making this fun Golfer & Golf bag.
Customer needs it for her dad's 60th and her friend is making a slab cake for him to sit on top.

A long time South Sydney supporter,thus the colour choice.

Thursday, July 28, 2011

Penne with Meatballs Recipe

My daughter is a fussy eater and won't eat spaghetti bolognese like all other kids do. Normally, plain pasta with olive oil and a few steamed vegetables is all she will eat. This recipe though seems to work for her so I'm posting it for other mums with fussy eater.
The meatballs contain hidden vegetables...

500g Veal and Pork mince
1/2 tspn crushed garlic
3 drops of tabasco
1 tlbspn Soy sauce
salt & pepper to taste
1 grated carrot
1 grated zucchini with skin
1 medium onion,diced finely
1 egg
1/4 cup breadcrumbs ( add more if mixture too moist)

Mix all ingredients together and roll into golf sized balls. Leave to rest in fridge for about 30 minutes.

Pasta Sauce with Vegetables

1 x Jar pasta Sauce
1 grated carrot
2 sticks of celery
1 medium onion,diced finely
1/2 tspn crushed garlic
2 tlbspns olive oil

On low heat saute onions, vegetables and garlic until softened. Add Pasta Sauce and 1/2 jar of water.
Cook slowly while shallow frying the meatballs. Add as many meatballs to the sauce you wish and leave the rest to put on top of the final dish.

Meanwhile boil water for penne and cook according to instruction on packet.

Mix sauce over cooked pasta and place remaining meatballs to serve.

Let me know what you think!!!

Monday, July 25, 2011

Raspberry Frangipane Tart

Wow, I can't believe it's Monday already. It's been a busy but fun weekend as usual. I love it when we are all at home being together, good or bad. There's been a lot of delicious food baked,cooked,roasted and eaten at ours. My favourite is always dessert so I will include recipe and photo of a delicious Frangipane tart recipe from Masterchef that I adapted to suit what I had in the pantry.

Raspberry Frangipane Tart
1 punnet of raspberry or 1 cup frozen raspberries
Strawberry Jam

375g plain flour
50g icing sugar
200g butter
1 egg

125 g butter,diced
125g icing sugar
2 eggs
1 egg yolk
125g almond meal
25ml lemon essence

Preheat Oven 180C/160 C Fanforced. Grease and line base of 18cm loose tart tin.

Add flour,icing sugar and butter to bowl of a food processor and pulse until mixture resembles crumbs.
Add egg and pulse again until the dough comes together.Wrap in Glad wrap and leave in the fridge for an hour.

Cream the butter and sugar with electric mixer until pale and fluffy. Add eggs one at a time, beating after each addition. Add egg whites and mix until incorporated. Fold in almond meal and essence. Set aside.

Flour surface and roll out dough until 3-4 mm thick. Freeze remaining dough wrapped in Glad wrap for up to 4 weeks. Line tart tin with pastry and leave to rest in fridge for 15 minutes.

Remove tart from fridge. Spoon a thin layer of strawberry jam at the bottom of the tart,then spread the frangipane mixture on top. Scatter raspberries over the mixture and press in lightly.

Bake in the oven for 30-35 minutes until golden brown.

Remove from oven and brush with some heated strawberry jam (optional).