My Party File - blog

Posts Tagged ‘Valentine’s Day’

Can you believe these are sugar cubes??  They would be such a ’sweet’ touch at a kids’  Tea Party - or even an adults’ High Tea!  I found them at Such Pretty Things.

To make these shaped sugar cubes, you will need:

• 2 cups granulated sugar
• food colouring of your choice (liquid or powdered)
• 4 teaspoons water or 4 teaspoons reconstituted powdered egg whites
• mould or small biscuit cutter

Thoroughly mix the sugar with the food colouring.

Add the water or powdered egg whites into your sugar.  Water works just fine, but your sugar hearts will be much stronger if you use the egg whites.

Firmly push the sugar mixture into a mould of your choice, making it as compact as possible.  If you are going to use biscuit cutters, you will need to pour your sugar mixture out onto a smooth, non-stick surface (parchment paper on the counter top works well) and press it down firmly with your hands, a rolling pin, or the bottom of a plate, until the sugar is as compact as possible. The thickness will depend on the depth of your biscuit cutters, but about 1.5cm works quite well.  Press the cutters straight down into the sugar and carefully release the shapes onto a parchment lined Biscuit sheet. If the sugar isn’t holding it’s shape well, try adding a bit more water or egg white - but be careful not to overdo it or you’ll just get mushy sugar!

Harden the sugar by air drying for a day or two (or you can speed up the process by placing them in a 200 degree oven for about ten minutes).  Once they cool, they will become really hard - just like sugar cubes.

Alternative:  You can add whole vanilla beans or used vanilla bean pods to your sugar a day or two before you make your “cubes” - this will give them a hint of vanilla flavour and an incredible fragrance.

This popular Australian cake is usually made in small squares, but this heart shaped lamington is perfect for a Valentine’s Day or Mother’s Day celebration.

You will need:

• sponge or butter cake mix
• 85g packet raspberry jelly crystals
• 1 cup boiling water
• 200ml cold water
• 1 cup desiccated coconut
• 1 cup cream, lightly whipped
• ¹/2 cup raspberry jam

Bake the cake mix in a heart shaped cake tin.  Let cool.

In a bowl, combine jelly crystals with boiling water and stir until crystals dissolve. Stir in the cold water, pour mixture into a shallow dish and chill for 1 hour until jelly starts to set slightly.

Spread coconut on a tray. Dip the sides of the cake in the cold jelly mixture, then roll in coconut.  Spoon the remaining jelly onto the top of the cake and gently sprinkle some coconut on top. Cut horizontally through the cake with a sharp serrated knife.  Spread the raspberry jam on the the bottom layer, then spread a layer of whipped cream.  Then replace the top layer of cake.

This cake will keep in an airtight container for up to 2 days.

Alternative:  Add some sliced strawberries in the middle of the cake.