Archive for the ‘Baker’s delight’ Category

A beautiful photo by Jocelen Janon – www.jocelenjanon.com- of our cake boxes for City Cake Auckland.

If you have any  images of our range and would love to share them- please email them to kate@robertgordonaustralia.com  - kate.

Women’s weekly are always the best for reliable recipes. Their Feb spread- “Best in Class” has some really easy creations to please little people. We love seeing our patty pans put to a more savoury use – shown here with Cornbread. Photography by John Paul Urizar and styling by Michele Cranston.

Cornbread

Makes 8 Prep and cook time 45 min

1 cup (150g) instant polenta

1/2 cup (75g) plain flour

1 tablespoon baking powder

1 tablespoon sugar

1 small (150g) green capsicum, copped finely

2 corn cobs, kernels removed

2 green onions (green shallots), sliced finely

1/4 cup coarsely chopped flat-leaf parsley

3 eggs, beaten lightly

1 cup (250ml) milk

1/3 cup (80ml) olive oil

8 cherry boconccini

1. Preheat oven to 180c (160c fan forced). Line eight holes of a 12 hole (80ml) muffin pan with paper cases.

2. Combine the polenta, flour, baking powder and sugar in a large bowl. Add the capsicum, corn, green onions and parsley; mix well. Season with salt and freshly ground pepper.

3. In a separate bowl, whisk together the eggs, milk and olive oil, then stir the liquid into the dry ingredients. Mix well, then spoon the batter into the paper cases. Place a bocconcini in the centre of each muffin.

4. Bake for 35 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in the pan. Store Cornbread in an airtight container in the refrigerator.

Suitable to freeze. Not suitable to microwave.

Here are a couple of posts we have picked up on recently with our lovely cup cake papers.

The talented photographer Rowe Timson captured Gabe’s first birthday with the most gorgeous photos. See our Carnival stripe patty pans on the elaborate table. What a beautiful party. See website for Rowe Timson here.

Also spotted are the lovely cup cakes by Madelaine. See website here.

She has used our Fairy Princess papers to make beautiful, beautiful cakes.

It is exciting for us to see our product and the personal ways people use them. If you have any images of our patty pans with your own creations, please let us know – we would love to share. - kate

Our black and white patty pans have been getting some great press lately. None more beautiful than the Design Sponge post- In the kitchen with: coffee flavoured cake.  The styling and photography is so perfect – thanks to Kristina Gill (kristinagill.com). She purchased her patty pans at Wheel and Barrow.

For information on a stockist near you, please contact Aaron- sales@robertgordonaustralia.com

‘Little Circus’ is Robert Gordon’s inspired new party range. Whether you’re celebrating a child’s birthday or arranging a party for grown ups who haven’t quite grown up, ‘Little Circus’ is for you.  The range  includes paper plates, cups, cake wrappers, cup cake toppers, invitations, patty pans and treat bags.

For stockists, contact sales@robertgordonaustralia.com

We stumbled across this great little cookbook/magazine today at our local newsagency. It has fantastic gluten free recipes in it- all the old favourites, such as lamingtons and sponges, minus the gluten! The other great thing about this book by Rick Grant is that it is styled with lots of beautiful Robert Gordon!

Our very own Liberty Patty Pans on the front page.

Pretty Amelie and a healthy Banana Cake recipe.

Liberty and cute Apple Teacakes.

Gluten Free Cakes, Puddings and Desserts by Rick Grant.

Just a quick look at the wonderful creations that came in for our cupcake comp! Congratulations to Jaclyn, Kylee and Rachel, who all won a Robert Gordon Baking pack to the value of $100.

Jaclyn’s gorgeous creations in our very own Robert Gordon Patty pans! Her top 10 baking tips are-

1.  Fill your cupcake wells 1/2 to 2/3 full.
2.  Choose the right cupcake pan
3.  Make it easy to remove the cupcakes from your pan
4.  Don’t over-mix your mixture.
5.  Bring all ingredients to room temperature before mixing your cupcake mixture
6.  Bake your cupcakes at the proper temperature
7.  Use your favorite cake batter to make cupcakes
8.  Test if there done after the minimum cooking time
9.  Cook only one pan of cupcakes at a time
10.Cupcakes are best eaten the same day they are made

Kylee’s stunning creations caught the eye of our judges. She offered some very sound advice to bakers out there-

“Is to use your imagination, take something you like and find a way to put it on a tiny piece of cake”.

And Rachel’s very sweet cakes look like something straight out of a magazine! Her advice to the cupcake Kings and Queens -

“Always have fun!”

Congratulations girls. We hope you enjoy your Robert Gordon packs!

Our very own cupcake toppers, bunting and flags as they appear in the Annual 7, Donna Hay. Beautiful recipes by Steve Pearce and merchandising  by Lucy Weight. To view stockist  click here.

Calling all cupcake Queens (and Kings)! Don’t forget to enter our cupcake competition. Send us a pic of your most amazing cupcake creation and go into the draw to win a baking pack – valued at over $100. Best of all, you get to choose the colour of  your prize from the above collection…..maybe it will be pink? Maybe blue? Green even?

Three winners will be announced end of August. So get baking and send your pics, recipe, and a few words of baking inspirations to aaron- sales@robertgordonaustralia.com

(Winning entries will be posted on our blog).