Category: Vintage Recipes

Birthday Mushroom Cake

Why should you invite a mushroom to your birthday?

Hands up all of you who thought I was going to go with that corny old “Because he’s a fun guy” schtick?  Well boo to you!!!  My jokes are never that bad.  Are they?  I’m actually terrible with jokes.  The only one I can ever remember is “Why are pirates called pirates?”  And the answer is “Because they are”  Only you have to say the “are”  in that pirate voice.  “Arrrre”  See?  The only joke I know and it’s not even funny written down. 

So, mushrooms, parties…I made a cake!!!  In fact I made lots of little cakes.  And they looked kinda like mushrooms.  And you should definitely have them at your next party!

Mushroom Cake 2Oh and the taste?  So good. Chocolate, marzipan and sour cherry jam….how could you go wrong? 

Have I ever mentioned exactly how much I love marzipan?  Well, it’s this much – I ate the left over marzipan from making this recipe by itself.  Then I bought another pack and ate that by itself too.  Then I felt sick for about three days.  But it was worth every minute of it. 

My mini mushroom cakes are based on a recipe from The A-Z of Cooking which has it as one large cake. This is from the Children’s Favorites sections which means we have hit C. Why does it feel like I have been cooking from this book for YEARS?  How can we be only up to C?

To be honest, I’m not sure of the validity of the mushroom cake as a child’s favourite.  Teddy Bears, Thomas The Tank Engine, one of those awesome Barbie Pool Party Cakes – hmm whatever, yes and definitely yes, yes yes! (Note to self, Make Barbie Pool Party Cake for next year).  I’m not sure there’s many children asking their mum to bake them the fungi cake. Not even back in the hippy ’70’s. 

 Mushroom Cake - Original

Mushroom Cake – Original

You start with one big or lots of little chocolate cakes.  I used the recipe from The A-Z of Cooking but you could use any chocolate cake you wanted.  This would be A-MAY-ZING using your favourite brownie recipe too.

Here is the original recipe, my slightly tweaked recipe is below.Original recipe for Mushrom Cake

Mini Mushroom Cakes1
Mini Mushroom Cakes1

 Spread the top your cakes with the sour cherry jam, 

Roll out your marzipan until quite thin, then cut into rounds large enough to drape over the top and sides of your cake.  Trim additional marzipan so the marzipan is flush with the bottom of the cake.  Turn over so the uncovered part of the cake is now facing the top.

Roll another long thin piece of marzipan.  Spread with the sour cherry jam and roll up, lengthways.  Cut this into 4-5 pieces depending on how long you want your stalk.  Repeat until you have the same number of stalks as you do cakes.

Mini Mushroom Cakes2Pipe or spread your icing onto your cakes.  I spread mine and made the mushroom gills with a toothpick. 

Then place your stalks onto the middle of each cake.You may need to hold these in place with a little dob of jam or icing. 

Mini Mushroom Cakes3
Mini Mushroom Cakes3

Despite their dubious credentials as a children’s favourite, these mushroom cakes are just adorable and so tasty, and you know what would make then even better and certainly not kid friendly?  Douse the cakes with a little bit of kirsch before adding the jam. 

 

Mini Mushroom Cakes4 Mushroom Cake 1Now that’s what I call a magic mushroom cake!

Three sleeps to Pieathalon!!!!  I can hardly wait

Have a great week!!! 

 

Mini Mushroom Cakes
Serves 8
Delicious morsels of chocolate cake, cunningly disguised as mushrooms!
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For the Cake
  1. 75g dark (70%) chocolate
  2. 2 tbsp milk
  3. 125g self-raising flour
  4. pinch of salt
  5. 100g butter
  6. 2 eggs
  7. 1/2 tsp cinnamon
  8. 1 250g packet of ready to roll Marzipan, I used Blackwood Lane
  9. 3 tbsp sour cherry (or your favourite flavour) jam
Icing
  1. 50g butter
  2. 100g icing sugar, sifted
  3. 25g dark chocolate melted in 2 tsp hot milk
Instructions
  1. Preheat your oven to 190*C.
  2. Grease and flour your cupcake cases
  3. Melt the chocolate in the milk over a gentle flame. Leave to cool.
  4. Sift the flour, salt and cinnamon together.
  5. Cream the butter and sugar together until light and fluffy.
  6. Add the eggs one at a time with a spoonful of flour in between.
  7. Add the chocolate milk mixture then another spoon of flour.
  8. Once that is mixed in, fold in the remaining flour.
  9. Pour the mixture into the prepared cupcake cases, place in the oven and bake for around 20 minutes until risen and a skewer comes out clean.
  10. Remove from the oven and cool on a wire rack.
  11. Roll out the marzipan to about 3mm thick. Flatten an empty cupcake case and use as a template to cut circles out of the marzipan.
  12. Melt the jam over a low heat then spread it over the top and sides of each cupcake.
  13. Then drape the marzipan circles over the top and sides of each cupcake. You may need to trim the edges so they are flush with the edges of the cake.
  14. Turn the cake upside down so the marzipan layer is now on the bottom.
  15. Roll the scraps of marzipan into a long thin stip. Spread this with the cherry jam and roll up lengthways so you now have a long thin roll.
  16. Cut this into smaller pieces to make the mushroom stalks. Set these aside for the moment.
  17. To make the icing, cream together the butter and sugar then gradually beat in the melted chocolate. Beat well then chill until the mixture is firm.
  18. Pipe or spread on top of each cake marking into grooves to resemble the gills of a mushroom.
  19. Place the stalk in the centre.
  20. Enjoy!
Notes
  1. The number of cakes you will get will depend on the size of your cupcake liners.
Adapted from The A-Z Of Cooking, 1977
Adapted from The A-Z Of Cooking, 1977
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
 Signature 1 Vintage Valentine Quick as Wink2

 

Retro Easter Part 3: The Eggs-travaganza

I solemnly promise that will be my only egg pun for this whole post.

But really, what is Easter about if it’s not about eggs? 

What? 

Well, yeah, ok sure  it’s about Jesus….but eggs are important too. 

This year I made my own chocolate eggs.

Home Made Easter Eggs
Home Made Easter Eggs

And ok, so Adriano Zumbo is not shaking in his shoes just yet but I get some points for trying right?  Can’t this be like Little League and I get a medal just for turning up?

For those of you who don’t know Adriano Zumbo, he is a mad-scientist genius baker (kind of like an Australian Heston Blumenthal but with more macaroons and  fewer snails).  He makes things like this gorgeous V8 cake.

 Zumbo3Think it looks simple?

Think again.

Because when you cut this baby open you get this:

 Layers in the V8Yeah…uh huh and OMG wow!!!

Maybe I’ll try to make that next Easter never.

For anyone brave enough to try, you can get  the recipe by clicking the link below:

Zumbo’s V8 Cake

 And send me photos.  And a piece.

However, ’nuff about  Zumbo, back to my eggs.  They weren’t just any plain old chocolate eggs.  Uh uh.  No way.  

They also had a peanut butter fudge filling:

 Peanut Butter Fudge Filling

 And in true retro style the peanut butter fudge mix has a secret ingredient.

Mashed potato.

Yes, I did just say mashed potato.

And it works surprisingly well.  You can’t taste it but it gives the peanut butter a firmer texture.  Actually the texture is very similar to that of my one of my all time favourite decadent little treats – a Reese’s Peanut Butter Cup.  And when I say “a” Reese’s Peanut Butter Cup, I of course mean a four twin pack.  

I even had to check that there wasn’t mashed potato in a Reese’s PBC.  There isn’t but there are two things that don’t actually have names, just initials. And you have to love a list that contains non-fat milk and milk fat right next to each other.  So, that would be milk right?

You can check the full list out here.

I’m not going to come over all Michael Pollan about this (guess who finally finished reading The Omnivore’s Dilemma?) but you know what?  I’m really not sure about eating the stuff that is just initials.  However, whilst we’re on the subject of Mr Pollan, here is what he has to say about TBHQ, one of the ingredients in my possibly formerly beloved peanut butter cups:

But perhaps the most alarming ingredient in a Chicken McNugget is tertiary butylhydroquinone, or TBHQ, an antioxidant derived from petroleum that is either sprayed directly on the nugget or the inside of the box it comes in to “help preserve freshness.” According to A Consumer’s Dictionary of Food Additives, TBHQ is a form of butane (i.e. lighter fluid) the FDA allows processors to use sparingly in our food: It can comprise no more than 0.02 percent of the oil in a nugget. Which is probably just as well, considering that ingesting a single gram of TBHQ can cause “nausea, vomiting, ringing in the ears, delirium, a sense of suffocation, and collapse.” Ingesting five grams of TBHQ can kill.

Hmm…compared to lighter fluid, the mashed potato suddenly seems a bit more attractive does it not? And yes ok, you would probably have to eat your own weight in them to get that gram of TBHQ but it was enough to make me walk away from the rack of peanut butter cups today.  Damn you Pollan.

Peanut Butter Fudge Easter Eggs
Easter Eggs with a "secret" ingredient
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Prep Time
5 min
Cook Time
2 hr
Prep Time
5 min
Cook Time
2 hr
Ingredients
  1. 1 small potato, peeled and cubed
  2. 1 cup peanut butter - I used super crunchy.
  3. 1/2 cup condensed milk
  4. 1 cup icing (confectioner's) sugar
  5. 180 gram block of dark chocolate
Instructions
  1. Melt 2/3 of the chocolate in a bowl over hot water and coat the moulds with the melted chocolate. You may need to do this more than once to get the desired thickness of chocolate shell.
  2. Place the chopped potato into a saucepan and cover with water. Boil until tender.
  3. Drain and mash.
  4. Add your condensed milk, just as you would add regular milk to normal mashed potatoes.
  5. Allow this mixture to cool.
  6. Mix in your peanut butter and confectioner's sugar. It should form a fairly thick paste.
  7. Add more condensed milk or confectioner's sugar if required.
  8. Spoon this mixture into the chocolate lined moulds.
  9. Melt the remaining 1/3 of the chocolate. Use this to seal the mixture into the moulds.
  10. Chill until the chocolate hardens then press your eggs out of the moulds.
Notes
  1. You will also need Easter Egg Moulds. I bought mine from a craft shop for around $4.
Adapted from A Bite From The Past
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/

 Ox Eye Eggs

In my last post I assumed that everyone would know what Egg in a Hole was. I then further confused the issue by using the name we call these things in my family which is an Ox-Eye egg.

I actually managed to trace back the source of why we call it that. It comes from this book which I inherited from my…hmmm…I’m not sure of our exact relationship…maybe my second cousin? A great cousin? My nana’s sister’s daughter.

My Learn To Cook Book
My Learn To Cook Book

This was possibly my first cook book and the ox-eye eggs have become a family favourite. I will return to this book in due course because the illustrations are awesome but here is the recipe for the original ox-eye eggs:

OxEye Eggs

I prefer to do mine in a frying pan than in the oven as I think it gives you a little more control over your preferred degree of yolk runniness but the choice is yours!

And look at this for an amazing breakfast – seriously, if I’d thrown some cheese on this plate all my five favourite food groups would have been covered – eggs, bacon, avocado, and bread!

Ox Eye Eggs, Bacon and Loaded Guacamole
Ox Eye Eggs, Bacon and Loaded Guacamole

Loading up that toasted circle with a piece of bacon, some guac and some semi-runny yolk?  Probably about as close to heaven as I’m going to get!!!

The Perfect Bite!
The Perfect Bite!

 And that’s Easter 2014 done!

Next time, a double whammy, a retro treat from Salads from All Seasons and a Daring Kitchen Challenge.  I’m 3 months behind on my Daring Kitchen stuff and I’m really nervous about all of them – for very different reasons –  again which we will get to in due course. 

February’s challenge was Salad Dressing – and if you’re thinking that should be fairly impossible to fuck up, well, you haven’t seen the recipe I’m planning on using.

Hint – it too has a secret ingredient, which incidentally has been mentioned in this post. And it’s not mashed potato.  If only.  

I’m loving my extended Easter break.  Hope your week is fabulous whatever you are doing!

Signature 1 Vintage Valentine Quick as Wink2

 

 

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