< PreviousBakeMyDay_final pages_V2 SI_BB SI.indd 939/5/22 10:34 am LEMON TARTLET KISSES MAKES 30 These beautiful bite-sized flavour bombs are my go-to for picnics, parties and even wedding celebrations. For ultimate convenience, this recipe uses pre-made mini tart shells; there are so many good ones available now that you won’t be able to tell the difference between store-bought and homemade. 1 Preheat the oven to 100°C (200°F) fan-forced and line a baking tray with baking paper. 2 Using a hand-held mixer or a stand mixer fitted with the whisk attachment, whisk the egg whites and cream of tartar on medium speed for around 2minutes, or until foamy and just beginning to turn white. While continuing to whisk, add the sugar very slowly (about 1teaspoon at a time). 3 When all the sugar has been added, turn the mixer up to high speed and whisk for around 5minutes, or until the meringue is glossy and very sti . Mix in the vanilla on high for around 10seconds. 4 Put the piping bag and tip together. Use a food-safe paint brush to apply long vertical stripes of food colouring gel around the inside of the piping bag. Fill the piping bag with the meringue mixture, then hold the piping bag vertically over the baking tray, almost touching the tray. Squeeze out a small amount of meringue to form the base, then gently and swiftly lift the piping bag upwards so that a nice tip is formed. Pipe the kisses onto the baking tray leaving a 1cm (½inch) gap between each. 5 Bake the meringues in the oven for 2–2½hours, or until light and crisp (do not brown). Turn the oven o and leave the meringues in the oven with the door ajar to cool to room temperature. TIP When making meringues, make sure that both the mixing bowl and whisk are clean and dry, as any moisture or fat will stop the egg whites from forming a meringue. It is also important to add the sugar slowly or the meringue will collapse. 1 Bring the cream cheese and butter to room temperature. 2 Using a hand-held mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese, butter and vanilla on low speed until combined, then increase the speed to medium–high and beat for 2minutes, or until light and fluy. 3 Stop the mixer and add the icing sugar and lemon juice. Mix on low speed to combine. Once all of the sugar is mixed in, increase to medium–high and beat for 1minute more, or until light and fluy. MULTICOLOURED MERINGUE KISSES 4 large egg whites, chilled ¼teaspoon cream of tartar 1cup (220g) caster (superfine) sugar ½teaspoon vanilla bean paste medium–large piping bag fitted with a 1cm (½inch) round or star nozzle small food-safe paint brush gel paste food colouring in 2 colours FILLING 200g (7oz) cream cheese 50g (3¾oz) unsalted butter 1teaspoon vanilla bean paste 1cup (125g) icing (confectioners’) sugar 2teaspoons lemon juice 92 B AKE M Y D AY BakeMyDay_final pages_V2 SI_BB SI.indd 929/5/22 10:34 am Bake My Day TXT 22-05-23BlackYellowMagentaCyan p92BakeMyDay_final pages_V2 SI_BB SI.indd 1079/5/22 10:36 am 1 Preheat the oven to 160°C (315°F) fan-forced. Grease two 18cm (7 inch) round cake tins, at least 5cm (2inches) deep, and line the bases with baking paper. 2 Using a hand-held mixer or a stand mixer fitted with the paddle attachment, beat the butter on high speed until creamy. Add the sugar and beat on medium–high until light and creamy. Add the vanilla and eggs, one at a time, beating after each addition. Beat on medium until the mixture is completely combined, scraping the side and bottom of the bowl as needed. 3 Slowly add the sifted flour and salt. Beat on low speed for 5seconds, then add the buttermilk, lemon zest and lemon juice. Lightly stir with a wooden spoon until everything is just combined. 4 Toss the blueberries with the extra 1 tablespoon of flour and fold into the batter (the batter will be extremely thick). Don’t over-mix, as this can produce a tough, densely textured crumb. 5 Divide the batter evenly between the cake tins. Bake for 35–45minutes, or until a wooden skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in the tins completely before turning out onto a baking rack. 1 Using a hand-held mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on high speed until fluy. Gradually add the icing sugar while beating on low. Stop the mixer and add the lemon juice and vanilla bean paste, then beat on high until fluy. LEMON BLUEBERRY BUTTERMILK CAKE 235g (9oz) unsalted butter, at room temperature 1½cups (300g) white (granulated) sugar 1tablespoon vanilla bean paste 4 large eggs, at room temperature 2cups (300g) self-raising cake flour or self-raising flour, sifted, plus 1tablespoon extra ½teaspoon sea salt 1cup (250ml) buttermilk, at room temperature finely grated zest and juice of 2 lemons 1½cups blueberries, fresh (260g) or frozen (275 g: do not thaw) CREAM CHEESE FROSTING 750g (1lb 10oz) cream cheese, at room temperature 80g (2¾oz) unsalted butter, at room temperature 1cups (210g) icing (confectioners’) sugar 2tablespoons lemon juice ½teaspoon vanilla bean paste 106 B AKE M Y D AY BakeMyDay_final pages_V2 SI_BB SI.indd 1069/5/22 10:35 am Bake My Day TXT 22-05-23BlackYellowMagentaCyan p106Next >