Sigma 50mm F2.8 DG Macro.) I have been having a lovely time playing with it. In fact I want to just leave it on my camera. It is brilliant for baby photos. But sometimes I need to look at the big picture. You just can't fit all my family in with a macro lens.
We Should Cocoa theme of cocktails, I decided on the cake I was to make. It is the 2nd birthday of the event. Choclette set the hard task of a cocktail-inspired chocolate creation. Once upon a time it would have been easier. As a young student I was quite keen on cocktails until I realised my budget wouldn't stretch the far and I taught myself to drink beer.
Back then I was as excited by trying weird and wonderful cocktails as I now feel about new food. I couldn't resist the lurid colour of the Blue Lagoon. At nightclubs we used to joke about ordering Sex on the Beach, though I can't remember if we ever did. College cocktail parties included the likes of Black Russians, Harvey Wallbangers and Grasshoppers. The local pub made an impressive looking drink called a Sunrise (or was that Sunset?) and a notoriously strong and very red Rocket Fuel. No wonder when someone couldn't hold down their drink, we called it a "technicolour yawn". Among the drinks that I used to enjoy was the pina colada.
The original pineapple cake has a crunchy walnut topping. Not after my change. Firstly I made it gluten free. I substituted equal parts of dessicated coconut, ground almonds and gluten free flour for the plain white flour. I decided to top it with a white chocolate and cream cheese frosting. After all pina colada often has a creamy topping. Unable to keep from meddling, I also added coconut to the frosting.
this craft octopus. We glued coloured paper around the toilet paper rolls, glued on googly eyes, let the kids decorate them and then I cut out legs at the bottom with zig zag scissors.
I worried at supervising six kids with scissors and glue. But it all remained under control. They all had a great time. The older kids were more sophisticated in their decoration and helped the younger kids. (My dad also helped to supervise.) I love how each kid had their own style. Sylvia had five eyes on hers. Maybe it was an alien octopus. Lots of mess and chaos but even more fun.
Previously on Green Gourmet Giraffe:
One year ago: Loss, spring garden, rice bake, soup, tacos
Two years ago: Winchelsea Larder - regional goodness
Three years ago: Fontina onion and potato tart
Four years ago: A bloody tale of burritos and beans
Pina Colada Cake
440g tin of crushed pineapple (do not drain)
1/2 cup castor sugar
1 egg, beaten
1/3 cup gluten free flour
1/3 cup dessicated coconut
1/3 cup ground almonds
1/4 cup cornflour (cornstarch)
60g melted butter
Frosting (this gives leftovers):
60g white chocolate
1 tablespoon of butter
250g cream cheese
3/4 cup icing sugar
1 cup dessicated coconut
To make cake: combine all ingredients in a mixing bowl. Pour into a lined and greased 20cm tin and bake at 180 C for 50 minutes. Cool on a wire rack.
To make frosting: Melt white chocolate in the microwave (you can do it on the stovetop but it will probably get hotter and need a little cooling before proceeding to next step). Stir in butter. I find that this cools the white chocolate and helps the butter in corporate by melting it. Now add cream cheese and beat with electric beaters. Gradually beat in icing sugar. Now transfer a generous cup of the frosting into a small bowl. Mix about 1 cup of coconut. It should be quite a thick mixture. Spreak on cooled cake. Use remaining frosting to decorate if desired. (NB I added quite a lot of icing sugar to the remaining mixture to pipe decoration because this helped it firm up.)
On the Stereo:
Film Music 1966-1987 - Ennio Morricone