Charity Bake for Typhoon Haiyan Victims

Lemon Meringue Cupcakes

Lemon Meringue Cupcakes

A week ago, a friend suddenly contacted me to help donate some baked goods as part of her office’s Typhoon Haiyan Phillipines fundraiser. I like baking so naturally, it’s a yes!

Summer time is approaching in New Zealand so I’ve opted to bake things that are fruity and refreshing – something light, in other words. At the same time I’ve been consciously avoiding baking anything too complicated (aiming for simple and deliscious in the last 6 months)

Ta-da! So here we have some Lemon Meringue Cupcakes, and Coconut & Passionfruit Slices.

Coconut & Passionfruit Slices

Coconut & Passionfruit Slices

As you can see I’m hopeless at cutting anything straight, but the slices are very yummy.

I got the recipes here: Lemon Meringue Cupcakes, Coconut Passionfruit Slices

They are both good recipes and I’ve only had to make minor adjustments.

Lemon Meringue Cupcakes

  • Make the Lemon Curd (the link can be found within the cupcake’s recipes) 1 day ahead. That means it’ll set properly and one less last-minute thing to do.
  • Recipe says it makes 24 but it’s probably closer to 16-18. I was using muffin paper and a muffin pan so that’s probably why.
  • Didn’t alter anything in the recipe, but definitely taste test everything, especially the Lemon Curd and the Cupcake batter to make sure you’re happy with how it taste. Adjust by using less lemon juice and then add more to get to your preferred taste.
  • I borrowed the kitchen torch from a friend of mine and just bought a can of butane gas to fill torch back up before returning. Good way to save money!
  • I had trouble with the piping (my own inexperience) – and I think I would have chosen a different tip instead. Might look nicer.

Coconut Passionfruit Slices

  • Receipe calls for a 16x26cm pan – I don’t have it, so I had to bump up the recipe by a factor of 2.5. If you’re going to do something similar, then slightly reduce the temperature and just keep an eye out when the baking time is reached and adjust the time accordingly. I used a pyrex dish by the way.
  • These slices are quite rich. They say use 100g caster sugar, I would say probably 50g is enough. Also cut those slices smaller – perhaps like little squares.
  • Up that butter to 120 to 125g.
  • Taste test the topping part before transferring to your baking dish. Adjust by adding more lemon juice, more passionfruit pulp, or condensed milk. Probably 80% of 1 can of condensed milk would be enough.
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Tri-colored Southern Coconut Cake

A friend’s birthday is coming up and not being able to deliver a cake to him, I made it anyway and sent photos (yes, what a tease!)

I saw Whiz Kid’s amazing Rainbow Cake and thought about making it. In the end:

  • I took the original source of her cake (Southern Coconut Cake), which is in 3 layers (instead of her 6).
  • Then I colored it my way
  • Add the¬†Lemony Swiss Meringue Buttercream from Whiz Kid (recipe available as part of the Rainbow Cake)
  • Add fondant on top and add some decorations which I made as well

For a first attempt it isn’t too bad – definitely room for improvement but good practice of using fondant / gumpaste. Would have added more decoration / pip some buttercream on the side, but I ran out of time.

Here’s the cake!

Cynnyw - Cake v2

Cake – external

Inside the cake is colored

Inside the cake is colored

 

Closeup view of the inside of the cake

Closeup view of the inside of the cake!

Some notes regarding making the animals / fondant:

  • I used a 50/50 fondant gumpaste mix to make the animal
  • Stored animal figurines in cardboard box away from Sunlight but not in cupboard.
  • I used corn syrup to stick the pieces together, but forgot to thin it out with water (duh!)
  • Used vegetable shortening while working with the figurines – you need quite a lot of it on the outside of the animal to make it look all smooth and not cracked
  • The sheep design I got it from a friend who looked up the internet for me.. so I’m unclear of the source of the original design.
  • Mostly the look / design of the animals I got it from looking around on the internet / google images!
  • I rolled out my fondant on the pastry mat (silicone) – so I didn’t use cornstarch or icing sugar as I heard it can dry up your fondant and cause cracking / tear later on.

Coconut Strawberry Cake

Coconut Strawberry Cake

Coconut Strawberry Cake

This is my first time challenging double-layered cake.

(Recipe here)

It was difficult for me, especially with the jam coming out onto the side of the cake, and then having to pat shredded coconut onto the side of the cake which was already covered with icing.

It looked pretty ok though once finished.

Coconut and Passionfruit Slices

From the blog ‘Almost Bourdain’. Original recipe from Bill Granger’s ‘Sydney Food’.

Yum. Nothing needed to be changed from the recipe!

Coconut Passionfruit Slices

Coconut Passionfruit Slices