15 Apr 2014

The Lion King Coconut Rough Cake

So I know this isn't an Easter post but......

.......yesterday was my mum's birthday!!! Happy Birthday muz!

Every year I struggle to think of something awesome to give her....being awesome requires an awesome present and I'm just not that good at finding the right thing without having to ask her what she wants!

That was until this year! The Lion King is doing it's rounds again in Sydney and mum had mentioned a few times that she wanted to go. Of course tickets cost a small fortune so I said we might give it a miss.....secretly I was planning to surprise her with some tickets and take claim of the best present ever title.

She was totally surprised.

Of course I also wanted to make her a cake, so to keep rolling with the theme, I made a Lion King cake (idea courtesy of Pinterest).......

I couldn't quite decide what flavour to make, and I knew that it would just be a small cake (counting calories and all that crap), but in the end I decided to make a 6 inch coconut rough cake because mum loves coconut!

I used a recipe from the Confetti Cakes cookbook and just made a few alterations to the cake. Then I filled it with a whipped chocolate and toasted coconut ganache and smothered it in coconut swiss buttercream. The result......delicious! I then went on to make it all fancy and stuff with a bit of fondant, but leave all that junk off and you have a delicious coconut rough cake.....yay!

Coconut Cake:

225gr plain flour
1 teaspoon baking powder
113gr unsalted butter
300gr castor sugar
2 teaspoon natural coconut extract
115gr egg white
175ml milk

  • Preheat oven to 180C. Line base and sides of a 6 inch round tin. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar and coconut flavour until very light and fluffy.
  • Turn the mixer on low and gradually add the whites until full incorporated.
  • Alternatively add the flour and baking powder with the milk, starting and ending with flour.
  • Spread batter in to pan and bake for 60 minutes or until a skewer inserted in the centre comes away clean.
  • Cool in tin for 20 minutes before turning out to  cool completely. 
  • Once cool slice in to 3 even layers.
Coconut Ganache:

100gr 70% dark chocolate
50ml thick cream
100gr toasted shredded coconut

  • Melt cream and chocolate in the microwave, stir until smooth.
  • Add in toasted coconut and allow to come to room temperature.
  • Place ganache in the bowl of a stand mixer and whip with the paddle attachment until paler in colour and light and fluffy.
Coconut Swiss Meringue Buttercream

285gr castor sugar
140gr egg white
285gr unsalted butter, softened
2 teaspoons natural coconut extract

  • Place egg whites and sugar in the bowl of a stand mixer. Place bowl over a pan of simmering water and whisk until the sugar has dissolved and the mixture is quite hot. DO NOT COOK YOUR EGG! You should be able to stick your finger in without scalding it!
  • Place the bowl on the mixer and with the whisk attachment, whisk until the bowl is at room temperature and the eggs are nice and fluffy, this should take around 10 minutes.
  • Start adding the butter a little bit at a time until t is all whipped in. Add the coconut extract and whip until you have a nice light and fluffy buttercream.
To assemble:

  • Place one disk if cake on a board or plate, spread with half the whipped ganache.
  • Place another disk of cake on top and spread with remaining half of the ganache.
  • Place the last disk of cake on top.
  • Cover the whole cake with the coconut buttercream.
If you wish to cover in fondant, make sure the buttercream layer is thin and as smooth as possible. Allow to set in the fridge for an hour before covering in fondant. 

8 Apr 2014

Chocolate Mousse Easter Pie

Well that time has come again's almost Easter!

I'm not sure about you but it feels like just yesterday I was baking a gingerbread house for Christmas. Maybe it has something to do with age but the years just seem to be flying by at a scary rate, I don't think I'm quite prepared for it!

To kick off the Easter baking period I thought I would make a pie.....or more like a tart, but with my dirty sense of humour I didn't think the word tart should be thrown around at this time of year!

Of course the first thing everyone thinks of at Easter is chocolate, or maybe that's just me.....surely not! I believe that you can never have too much chocolate, actually, the more the merrier, but I know some people don't think that way (I suggest you see a doctor about that) so I have made a small compromise. I made a vanilla pie shell and filled it with just a bit of chocolate.....see how thoughtful I am!

This is wicked good for the whole family! It is loaded with chocolatey mousse goodness but since there is just a small amount, mum's can have their choccy fix and they won't be freaking out that the kids are going to have a sugar's a win win situation.

Of course the decorating is totally up to you! You could use some of those fluffy chicken things that only ever seem to be around at Easter and some royal icing flowers, or if you're like me and can't get enough chocolate, this can totally be piled high with ridiculous amounts of Easter eggs, just ditch the coconut layer and pour some ganache on top to help them all stick.

Chocolate Mousse Easter Pie


225gr plain flour
125 unsalted butter
35gr icing sugar
pinch salt
1 egg, lightly beaten
1 teaspoon vanilla extract

  • Place butter, salt, flour and sugar in the bowl of a food processor fitted with the blade attachment. Pulse until it resembles fine breadcrumbs.
  • Add egg and vanilla and pulse until it just comes together.
  • Turn out on to a clean bench and form in to a flat disk.
  • Cover in plastic wrap and refrigerate for 30 minutes.
  • Once the pastry has been rested, turn out on to a floured bench and roll to about half a centimetre thick.
  • Carefully place in a greased 9 inch fluted tart tin with a removable base. Press evenly into the bottom and sides, trim off any excess pastry.
  • Freeze for 15 minutes or until very firm.
  • Place on a baking tray, cover with a piece of baking paper large enough to cover up and over the sides and fill with baking weights (I like to use rice), bake at 180C for 20 minutes.
  • Remove the weights and return to the oven for a further 5 minutes or until the pastry is cooked through and is a nice straw colour all over. Allow to cool before removing on to a plate.

130gr 70% dark chocolate
100ml thick cream
125ml thick cream, whipped
1 teaspoon gelatine powder bloomed in 1 tablespoon water
pinch of sea salt

  • Place chocolate and cream in a heat proof bowl. Heat for 30 second bursts in the microwave until the chocolate is melted and smooth. Set aside.
  • Heat the bloomed gelatine for 15 seconds in the microwave until dissolved. Stir through the chocolate mix along with the sugar. Allow to come to room temperature.
  • Once the chocolate mix is at room temperature, carefully fold through the chilled whipped cream until there are no white streaks.
  • Pour mousse in to the pie shell and smooth the top. Refrigerate for 30 minutes or until the mousse has set to the touch.
To decorate:

I coloured about 100gr shredded coconut with green food colouring and sprinkled over the set pie. Then I used a small Lindt bunny and some candy coated eggs. Again, this is up to you, use your imagination! 

1 Apr 2014

Sugar plum almond cake!

I love this time of year! The sweltering hot days are broken up by some nice rainy, stay in bed kinda days.......and sugar plums are in season!!!!

I hate plums. They have this weird skin that makes my teeth feel like they are being dragged down a chalk board, and they just aren't as sweet as I think they should be. Then a couple of years ago my mum bought me a bag of sugar plums!

Good ole mumsie got me hooked on these super sweet delicious little things and now I hang out every year for them to finally come in season! They have this ridiculously sweet flavour and the texture is not at all like a regular plum.....I like to think of them as apricots with different skin.......ok, bad explanation but if you haven't ever had any then just go try them for yourself.

 Usually these sugar plums are a little hard to find but they have either had a killer season this year or more people are starting to appreciate their awesome taste because they are in just about every shop! This means that I have them coming out of my ears......I'm not complaining but there really is only so many plums a girl can eat.

I usually don't bake with anything that I love to's such a waste of flavour in my opinion, but I had a couple of sugar plum that were getting a bit soft for my liking and the only thing to do with them was throw them in to a cake! As far as wasting flavour goes, this cake was soooo not a waste. The softness of the plums and the sugar makes them all a little jammy on top and the almonds really give it an extra was pretty delicious!

Sugar Plum Almond Cake

150gr unsalted butter, softened
150gr golden castor sugar
3 eggs
60gr almond meal
115gr plain flour
1 1/2 teaspoons baking powder
1 teaspoon vanilla bean paste
12 sugar plums, halved and seeds removed
50gr golden castor sugar, extra
50gr flaked almonds

  • Pre heat oven to 180C. Line the base and sides of an 8 inch springform tin. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and vanilla until very light and fluffy.
  • Add eggs one at a time beating very well after each addition.
  • On low speed add the flour, baking powder and almond meal.
  • Pour batter in to prepared pan and smooth the top.
  • Arrange the plum halves on top of the cake, skin side down.
  • Scatter extra sugar all over followed by the flaked almonds.
  • Bake for 55 minutes or until a skewer inserted in the centre comes away clean.
  • Allow to cool for 15 minutes in the tin before removing to a wire rack.
This cake is delicious served just warm with ice cream and custard!

25 Mar 2014

Leopard Swiss Roll

Hi guys.......I'm back!!!

I have had the most fabulous, amazing, relaxing honeymoon with Mr. T. So much sun bathing, swimming and cocktail drinking, it was just perfect!

I have been thrown head first back in to reality, but that's all good because...........................................

..........I met DUFF GOLDMAN!!!!!!!

Duff is my ultimate cake decorating idol!!! He is the owner of Charm City Cakes in Baltimore and has the wicked cool show Ace of Cakes on the Food Network! Ace of Cakes is possibly the greatest show ever produced, and while it is no longer being filmed, I have all 10 seasons on DVD that Mr. T. has just been so thrilled to have had to watch all week!

I met Duff at the Cake Bake and Sweet show in Sydney on Sunday. It was a great convention showcasing lots and lots of aussie talent, it was a great place for vendors from all over Australia to showcase their products. Of course there were other amazing demonstrations by fab pastry chef's, but Duff was all we cared about!

After lining up for over an hour to get my booked signed, we were pushed through at break neck speed. All I managed to do was a little happy dance, throw my book at him, turn, pose and smile like a lunatic. When he mentioned that he liked my phone case, the only response I could come up with was a maniacs giggle and a bob of my head........real smooth!

When my friend finally made her way to Duff, he mentioned to her how much he was enjoying all us Rockabilly girls.....yay Duff! 

In honour of meeting the coolest decorator alive and a nod to my love of Rockabilly, this week I decided to do a swiss leopard print of course!

I really wanted to do a cake decorated in fondant but I just couldn't be bothered! And it wouldn't have been ready in time to post this week so I decided to have a go at a decorated swiss roll.

These cakes are huge in Japan and apparently were quite a fad here in 2010.....yeah missed that band wagon, but I still think they are wicked cool and they really are so very easy to make!

I chose leopard print because every good Rockabilly girl should have a wardrobe full of leopard print clothing (or at least a pencil skirt and set of heels), and it has an awesome pattern to it.

My roll turned out a little thin, my tin was quite a bit bigger than what it was supposed to be, but never fear, the recipe below has been adjusted to suit the appropriate tin so if you decide to have a go, I promise it will turn out amazing!

I filled my roll with mock cream......if you were a kid growing up in the late 80's/early 90's, then I'm sure you love this stuff as much as I do. If your one of those weird people that doesn't like it, that's cool, just fill it with some whipped cream and jam or your own favourite buttercream!

Swiss Roll

6 eggs
105gr castor sugar
1 teaspoon vanilla extract
120gr plain flour, sifted 3 times
75gr butter, melted
food colouring of your choice. To make the leopard pattern I used black and brown.

  • Preheat oven to 200C. Line a 1/2 sheet tray (with 4 sides) with baking paper. Make sure that it is very smooth otherwise you will get wrinkles like mine!
  • In the bowl of a stand mixer fitted with the whisk attachment, whisk eggs and sugar until very very thick and fluffy. You know it is done when you can make a figure of eight pattern and it doesn't mix back in.
  • Very carefully fold through the vanilla and flour.
  • Fold through the melted butter being careful not to knock the air out.
  • Take a small amount of the batter and place it in a bowl along with your chosen colour. Mix well, we don't want air in this lot. Place in a piping bag fitted with a small round tip and pipe desired pattern. If you are going to do the leopard print, pipe the black first.
  • Repeat the procedure for all your remaining colours, I did brown and placed a small dot in the middle of the black parts.
  • Once you have your desired pattern, place in the oven and bake for 2-3 minutes or until the batter has just set.
  • Remove from the oven and evenly spread the remaining batter over the has to be even!
  • Bake for 8-10 minutes or until cooked through, it won't take long so stand by the oven.
  • Remove from the tin, lay a piece of baking paper over the top and with a chopping board, flip it over. Carefully peel off the baking paper. Repeat the process so that the patterned side is facing down.
  • Allow cake to cool completely before filling.
  • Spread a thin layer of mock cream evenly over the whole cake.
  • Starting from the short edge, roll the cake tightly until it is a roll.
  • Allow to set in the fridge for 15 minutes before trimming each end to neaten it up.
Mock Cream

125gr unsalted butter, at room temperature
1 tablespoon milk
40ml water
110gr castor sugar
1/2 teaspoon gelatine
1 tablespoon water, extra
1 teaspoon vanilla extract

  • Combine the milk, water and sugar in a small saucepan. Heat over low heat until the sugar has dissolved. DO NOT BOIL.
  • Mix the gelatine to the extra water and allow to bloom. Add this to the sugar mix and stir to dissolve. Cool to lukewarm.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and vanilla until very white and fluffy.
  • Slowly stream in the sugar mix. Beat until the mixture is thick and creamy and cool to the touch. This can take up to 15 minutes!
  • Once it looks like frosting, you can put in in the fridge for a bit to help firm it up. It will thicken once its cool.

11 Mar 2014

Funfetti Trifle!

Greetings from the beautiful Vanuatu!

This lil post is something I cooked up just before we left. I had to make a cake for a friend and I was left with lots of cake scraps. Besides making cake pops (while cute, require far too much effort in my opinion, I mean honestly, who has time for that!), I wasn't really sure what to do with all the odd bits and pieces. I scrummaged in my cake cupboard and pulled out a half used packet of custard powder, an ancient box of strawberry jelly crystals and a crumbled block of white chocolate.....the perfect pile of ingredients for a trifle.

Now I'm not really a fan of trifle, there is something about soggy cake that makes me gag just thinking about it, and lets be honest, it really is a garbage disposal for anything sweet that's left in your pantry, but this isn't your regular trifle, this is a funfetti trifle!

This is oh so sweet layers of funfetti cake (although any flavour will work), white chocolate custard and strawberry jelly, piled high and smothered in whipped cream and of course a scattering of sprinkles on top.

As far as flavours and layers go, it doesn't really matter what you throw in there, as long as they all compliment each other. I happened to make this combination because that is what I had on hand and I hate to see so much cake go to waste. This really is a brilliant way of turning waste in to a delicious treat and people tend to think you have gone to a lot of effort......suckers!

Funfetti Trifle:

Cake scraps, or if you really want to try it and you don't have scraps, one 8 inch round cake should be enough
1 litre white chocolate custard
1 packet of strawberry jelly, made to directions on the packet and set solid
250ml thick cream, whipped to soft peaks
Sprinkles to decorate

White Chocolate Custard:

1/4 cup custard powder
2 tablespoons castor sugar
1 teaspoon vanilla extract
1 litre milk
400gr white chocolate, chopped

  • Place custard powder, sugar and vanilla in a medium saucepan.
  • Add a small amount of milk and whisk to a smooth paste. Add remaining milk and whisk.
  • Add chocolate, place over a medium heat and whisk continuously until the chocolate has melted and the custard comes to the boil.
  • Continue to boil for 2 minutes before removing from the heat.
  • Cover the surface with cling wrap and allow to cool to room temperature.
To assemble the trifle, place layers of cake, custard and jelly in a dish. It doesn't matter what order you go in, it's all about personal choice here. Finish with the whipped cream and a good handful of sprinkles. Allow to chill for at least 4 hours or overnight so the flavours have time to develop and get all delicious.

4 Mar 2014

Neiman-Marcus Cookies!

If you are a crazy baking stalker like me and follow every possible baking blog/site etc etc etc, then you would have seen this pop up all over social media websites:

Urban Legend Cookie, sorry guys you will have to follow the link, for some reason I couldn't get a photo to load.

For those of you too lazy to follow the link, basically it's a story how a lady was charged a ridiculous amount of money for a cookie recipe from a Neiman-Marcus store in Dallas. It goes on to say how she was cheated of her money and she is now ridding the world of injustice by sharing this "famous" recipe with the world.

Of course this has been proven false many many times and if you do a bit of digging, it actually dates back to the early 1900's. This hasn't stopped millions of people sharing the story, I guess everyone wants to feel like they are making the world a better place, one cookie at a time. Of course, I am included!

I was actually pretty sceptical about this recipe. I mean, it couldn't possible be any good can it? A hoax on the internet actually turning out good?

Hells yes it can be good! These cookies were pure magic! No refrigerating before baking, just roll them in a ball and bang them in the oven. They are nice and crisp and generally just taste real darn delicious! The mix make about a million cookies so be prepared to stand by your oven for an eternity, or if your lazy like me, half the batch and save some time, even the cookie monster doesn't need that many cookies.

Neiman-Marcus Cookies:

500gr butter
2 cups brown sugar
2 cups castor sugar
2 teaspoons vanilla extract
4 eggs
4 cups flour
680gr chocolate chips
1 teaspoon salt
2 teaspoons bicarb soda
2 teaspoons baking powder
5 cups oats, blitzed in a food processor until a fine powder
500gr cadbury chocolate, grated
3 cups chopped nuts, optional

  • Cream butter, sugars and vanilla until light and fluffy.
  • Beat in eggs one at a time.
  • Fold in remaining ingredients.
  • Roll 1 tablespoon measures of dough into balls, place on a baking sheet about 5 cm apart.
  • Bake at 180C for 20 minutes.
  • Allow to cool on wire racks!
It's seriously that easy and they are really yummy. Thank you Internet!

And don't worry guys, I'm thinking of you all while I'm enjoying my tropical holiday......just a little!

24 Feb 2014

Peanut Butter Rice Krispy Treats!

Only 4 more days until I will be sitting on a secluded beach, sipping a cocktail, soaking up the rays and enjoying the company of Mr T. all to myself! Yep, it's finally honeymoon time, the very first holiday that we will be sharing where there is not another person in sight.....ok, maybe there will be other holiday makers but none that we actually know......WOOHOO!!!!!!!

The only problem with holidays is having to clean out the cupboards. Yeah yeah I know most people only clear out the perishable junk, but I'm taking this opportunity to get rid of all of those half used bags of bits and pieces in the pantry. If your anything like me and you buy a million ingredients just for one baking adventure, you will have accumulated a whole lot of junk!

Besides baking a delicious snack, I also be saved lots of pennies by using what I already had.....which means more cocktails for me.....yay!!!

These were totally awesome because I got to use up the left over Rice Bubbles from my White Christmas Fudge and also a lot of the Reeces Peanut Butter Cups that I also used in the Peanut Butter Cup Ice Cream. And to make it even better, it was one less snack that I had to buy at the grocery store this week. I think I deserve another cocktail ;)

Peanut Butter Rice Krispy Treats

1 cup castor sugar
1 cup corn syrup
1 cup lite peanut butter
6 cups rice bubbles
12 peanut butter cups, quartered
1/2 cup reeces pieces

  • Line the base and sides of a slice tin with baking paper, set aside.
  • Combine sugar and corn syrup in a sauce pan over low heat and stir to dissolve the sugar.
  • Once the sugar has dissolved, turn the heat to medium and bring to the boil.
  • Remove the pan from the heat and stir in the peanut butter.
  • Add the rice bubbles and mix until they are all coated.
  • Carefully fold in the peanut butter cups and pieces and pour in to prepared pan. Smooth over top and allow to cool until it is firm enough to cut.
You might like to drizzle the top with 50gr of melted chocolate like I did, either way they are totally delicious!

Well I'm off now for a few weeks, but don't worry, I've got plenty of goodies lined up to keep you going until I get back!

18 Feb 2014

Dirty Chai Cake

Does anyone know what a Dirty Chai is???

I hadn't heard of such a thing until not long ago. A bunch of way too cool hipster kids came in to work and ordered a Dirty Chai. After we all stood and stared at them with stumped looks on our faces for a few awkward minutes, one of them finally pointed out it was a chai latte with a shot of coffee.......of course that's what it is. Seriously, kids these days!

I personally find this a rather weird drink combination. I'm a huge fan of coffee and I don't mind a chai every now and then but the two of them doesn't really make sense to me....unless of course it is in a cake!

As a cake flavouring, this is super good! A delicious spiced cake with a smooth coffee buttercream icing, it just works! Thanks for the inspo hipsters!

Dirty Chai Cake - makes 1x 6 inch cake


150gr plain flour
85gr rice flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground clove
125ml milk
90ml thick cream
1 teaspoon vanilla extract
125gr unsalted butter
100gr chai powder
200gr castor sugar
3 eggs

  • Preheat oven to 180C.
  • Grease and line a 6 inch cake pan, set aside.
  • Sift flours, spices, chai and baking powder together, set aside.
  • Mix milk, cream and vanilla together, set aside.
  • Cream the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy.
  • Add eggs one at a time, eating well between each addition.
  • Add the flour mix alternating with the milk mix, starting and ending with the flour mix.
  • Gently beat until well mixed.
  • Pour in to prepared tin and bake for 1 and a quarter hours.
  • Allow to cool in the tin for 15 minutes before removing to a wire rack, cool completely.
  • Once cool, cut in to 3 even layers.
Coffee Buttercream

1 tablespoon instant coffee
1 tablespoon boiling water
3 egg whites
125gr castor sugar
225gr unsalted butter, softened

  • dissolve coffee in boiling water, set aside to cool.
  • Place egg whites and sugar in the bowl of a stand mixer. Place over a saucepan of simmer water and whisk continuously until the egg whites are quite warm and the sugar has dissolved. Do not over heat as this will make scrambled eggs.
  • Place the bowl on the mixer fitted with the whisk attachment and whisk until the eggs are cold, about 10 minutes.
  • Once the eggs are nice and cold and light and fluffy, start adding the butter a little bit at a time until it is fully incorporated.
  • Whisk in the coffee and continue to whisk until it all comes together.
To assemble the cake spread a thin layer of butter cream between each layer and stock on top of each other. Cover the sides and top of cake with buttercream and decorate with some cinnamon sugar and coffee beans.

11 Feb 2014

Love Stinks!

Ok guys, we all know it's the big V day this week.

I personally have no problem with it, being that I have a fab Valentine. I do however hate the whole commercial crap that goes along with it.

I wasn't going to post anything loved up this year, mainly because not everyone is in to it. Then I thought, it's about time someone made something for the haters!

Whenever I think of Valentine's Day, I can't help but think of this......

If you have never seen this movie, please close the page......we can no longer be friends! Ok I might be kidding (just a little bit), but seriously this is one killer movie, go and hire it, right now.....after you finish reading this of course!

There is nothing quite like Adam Sandler belting out a good old hate song to lift your spirits! And that's where this weeks inspiration comes from, Cake Batter Vodka cakes with Conversation Heart frosting, cause there's nothing like drowning your sorrows and eating your cake too!

And just to really make you feel good about yourself.............

Cake Batter Vodka Heart Cakes:

110gr unsalted butter
110gr sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
150gr plain flour
65ml cake batter flavoured vodka
65gr sour cream
50gr coloured sprinkles

  • Preheat oven to 180C.
  • Grease a 12 hole heart shaped pan. Set aside.
  • Cream butter, sugar and vanilla until light and fluff.
  • Add eggs, beating well between each addition.
  • Add vodka and mix well.
  • Add in flour and then fold through sour cream and sprinkles.
  • Pour batter in to tins and bake for 18-20 minutes or until golden brown and the middle springs back when pushed lightly.
  • Allow to cool before decorating.
Conversation Heart Frosting:

100gr unsalted butter, softened
400gr icing sugar
2 tablespoons cake batter vodka 
12 conversation heart lollies, blitzed in a food processor until fine

  • Cream butter and sugar until light and fluffy.
  • Add vodka to thin the frosting or until you have reached your desired consistency.
  • Fold through crushed candy.

4 Feb 2014

Peanut Butter Cup Ice Cream!

Ok gang, I have the best ice cream recipe ever!!!! This is not a joke.

It's so damn good that we almost polished off the whole thing before I got to snap a picture! We were almost at the bottom when I realised so it was a quick jump off the couch to grab the camera before it was too late! Sorry about the reflection in the spoon, but like I said, it was a rush job and this was too good not to share!

My fab MIL bought over a ton (not an exaggeration) of Reece's products when they were out here for our wedding. I asked for a packet of peanut butter cups and a packet of pieces.......I got like 10 of each!!!

I have been so good, keeping them tucked away in the cupboard, hardly touching them, but then I figured, I've had them for 3 months now, I'm pretty sure I can get stuck in to them already!

To avoid having a complete binge session, I decided to make another batch of ice cream with my new machine and throw a bunch of the cups in to it......this is the best decision I have ever made.....EVER!

Besides the ice cream being totally creamy and super duper rich, the peanut butter cups just really give it that extra punch of peanutty goodness. This really is one killer treat!

Peanut Butter Cup Ice Cream

500ml UHT full fat milk
250ml thickened cream
2 tablespoons milk powder
4 egg yolks
180gr castor sugar
400gr peanut butter
1 bag peanut butter cups, quartered

  • Place milk, powder and cream in a saucepan over low heat, heat until it just begins to steam. Do not allow to boil.
  • Whisk yolks and sugar in a bowl until pale. Slowly pour over hot milk mixture a little at a time, whisking so as not to scramble the egg.
  • Return the mix to the saucepan and cook over a low heat until the custard coats the back of a spoon. DO NOT BOIL!
  • Once thick, remove from heat and set aside to cool for half an hour before refrigerating over night.
  • Add peanut butter to the custard and blitz with a stick blender until completely incorporated. 
  • Pour ice cream into machine and churn according to manufacturers instructions or until the desired consistency.
  • Just before the ice cream has finished churning, add in the peanut butter cups and mix to combine.
  • Pour in to a freezer safe container and freezer for 2 hours before serving.
Our super cute ice cream tubs are made by Retro Kitchen and we purchased them from Domayne. They are $9.95 each and hold a whole litre of ice cream!!!