We all have memories of heartland New Zealand, with nostalgic recollections associated with fish and chips, gumboots and a paddock of sheep.
Cupcake maker and decorator Kirsten Day brings Kiwiana memories to life with her latest book, Kiwiana Cupcakes, Cake Pops and Whoopie Pies. Colleen Thorpe talks to Kirsten
WHAT DOES KIWIANA MEAN TO YOU?
Kiwiana - the freedom to grow and explore. We are so lucky to live in a clean, green slice of paradise.
So much about how we grow up is influenced by experiences we have along the way.
In New Zealand we are fortunate enough to be able to do this as the great outdoors is just outside the front door.
GIVE US THREE IMPORTANT TIPS TO MAKING THE PERFECT CUPCAKE
Have a great set of scales, measuring cups and spoons, have all your ingredients ready and weighed out before you begin.
Nothing is worse than finding half way you haven't got enough flour!
Don't over-mix the cupcake batter or your cupcakes will be tough.
Bake with love. Baking always tastes better made by a loved one.
WHAT ARE CAKE POPS AND WHOOPIE PIES?
Cake pops are a cake on a stick, Bakerella (the queen of cake pops) says they are a cake version of a lollipop - cake pop.
Once the cake crumbs are mixed with buttercream or something to bind the crumbs together, they are rolled or moulded into a shape and dipped into chocolate.
They can be decorated to suit the theme.
Whoopie pies are two round cakes sandwiched together with a buttercream.
They have a slightly crispy outer layer, much the same as a biscuit, and a soft cake-like centre.
WHAT KEY TOOLS DO YOU NEED TO DECORATE CUPCAKES?
Time is the most important tool to have as decorating seems always to take much longer than you expect.
A 233 (multi-opening) is best to pipe grass, fur or hair, and a 1M (large open star) to do the swirl on top of the cupcake. Disposable decorating bags are a must for me. I hate having to clean up after. I like [to] just snip the tip out of the end of the bag and throw the rest out. You should also have a small rolling pin and a small tapered spatula.
HOW DID YOU COME UP WITH IDEAS FOR THIS BOOK?
I tried to match the cake with the cupcake design. I really like the peanut butter cupcake with peanut butter buttercream. My boys and I had great fun putting the huhu grub cupcake together. As both boys are real city boys I can't see them ever being brave enough to try a real huhu grub, so this was for them so they could say they had eaten grubs!
When I create cupcakes for family or friends I try to create a whole story by tying the cake flavour with the decoration.
WHICH RECIPE IS YOUR FAVOURITE?
My favourite recipe is the honey cupcake, I use manuka honey and these are delicious.
CAN ANYONE DECORATE, OR IS IT A CERTAIN SKILL?
Absolutely anyone can decorate. How you decorate and how much detail you go to may depend on how much time you have, the party, occasion or your skill level. I feel cupcakes are not as intimidating to a novice as decorating a big cake. The thing I love about cupcakes is that they don't have to be heavily decorated by the most experienced decorator to look amazing.
YOU ARE A BUSY WOMAN, MANAGING THE AWESOME MILLY'S KITCHEN IN AUCKLAND, AS WELL AS RUNNING DECORATING CLASSES ALL OVER THE COUNTRY. WHEN DO YOU FIND THE TIME TO RELAX AND HOW DO YOU RELAX?
I feel very lucky to have the best job in the world. I asked my boys what they thought I did to relax and they both said in unison "WORK".
Although I do seem to work a lot that is not entirely true. I love reading cook books and mags.
I find baking at home very therapeutic, I love trying new recipes. I grew up riding horses and I take up any opportunity to get back into the saddle.
WHO WAS THE MAJOR INFLUENCE IN YOUR LOVE OF BAKING?
My mum taught me to bake and I think she was particularly relieved when I started baking and filled the tins. We always had home baking, I can't remember Mum buying biscuits.
Home baking always brings a warm feeling to the heart which is why I love it so much.
Many memories are brought back by the smell of baking and cooking.
WHAT CELEBRITY WOULD YOU MOST LIKE TO BAKE FOR? AND HOW WOULD YOU DECORATE IT?
I would like to bake and decorate for Jim Carrey. I think he is hilarious. I would bake a red sheet cake and cut out big smiley lips, then mixing a cheeky key lime cupcake batter I would insert the red lips into the middle of the uncooked key lime batter and bake in the oven.
I would use a light Italian meringue frosting and pop the comedy masks made out of fondant and painted gold on top.
And of course, glitter takes everything to the next level!
WHAT WOULD BE YOUR DESERT ISLAND DISH?
My mum's roast lamb with all the trimmings and extra gravy.
Chocolate self-saucing pudding with hokey-pokey icecream. And a slice of fruit cake with my coffee.
TELL US THREE THINGS ABOUT YOURSELF PEOPLE MAY NOT KNOW OR MAY BE SURPRISED TO LEARN
After I get rescued from my desert island I would love to travel to Egypt and ride a camel around the pyramids.
I am the sort of person who will cook or bake a recipe for the first time on the day of the occasion. Shocking, I know!
I can spend hours in the hardware store. There is so many groovy things in the hardware store, it's the next best store to a kitchen store. I love doing jobs around the house.
Extract: Kiwiana Cupcakes, Cake Pops and Whoopie Pies
HOKEY POKEY WHOOPIE PIES
250g standard flour
1 & 1/2 tsp baking powder
120g butter, or 6g butter and 60g vegetable shortening (e.g. Kremelta), at room temperature
120g dark brown sugar
1 tsp vanilla essence
2 eggs
1/2 cup buttermilk, at room temperature
2 tbsp milk
1 tsp baking soda
1 tsp white vinegar
1/2 cup crushed hokey pokey (see below) or 1 Crunchie bar, roughly chopped
Caramel buttercream (see below)
Preheat the oven to 170C (150C fan-forced).
Grease or line two baking trays with baking paper or grease two small whoopie pie tins.
Sift together the flour and baking powder in a bowl.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter (or butter and shortening) until light in colour.
Add the sugar slowly.
Beat on medium speed until light and fluffy, scraping down the sides of the bowl. Add vanilla essence.
Add the eggs one at a time, beating well for a minute or so after each addition.
Add the flour alternately with the buttermilk to the creamed mixture.
Mix until just blended. Be careful not to over-mix.
In a small bowl, mix together the milk, baking soda and vinegar.
Add this and the hokey pokey pieces to the batter and gently mix.
Using a small ice cream scoop, place scoops of the mixture on the prepared baking trays or spoon mixture into whoopie pie tins.
Bake in the preheated oven for approximately 10-12 minutes or until dry to the touch. Remove to a wire rack to cool completely. Repeat with remaining batter.
Spread buttercream onto half the whoopie pies. Sandwich together with remaining cakes. Roll filled whoopie pies in the chopped hokey pokey, or leave plain.
HOKEY POKEY:
75g white sugar
2 tbsp golden syrup
1 tsp baking soda
Grease or line a 20 x 30cm swiss roll tin with baking paper.
Place sugar and golden syrup in a medium saucepan. Heat gently, stirring until the sugar dissolves. Increase the heat and bring to the boil. Boil for 2 minutes. Stir occasionally, if necessary, to prevent burning. Remove from heat. Add baking soda.
Stir quickly until mixture froths up rapidly!
Pour into prepared tin immediately. Leave until cold and hard, then break into pieces. (special thanks to Edmonds Cookery Book for this recipe)
CARAMEL BUTTERCREAM
100g unsalted butter
125g brown sugar
75g golden syrup
125ml cream
1kg icing sugar, sifted
Put the unsalted butter, brown sugar, golden syrup and cream in a small heavy-based saucepan.
Stir gently together over medium-low heat until the butter is melted, the mixture is well combined and the sugar has dissolved.
Turn the heat up to medium-high and, without stirring, boil for approximately 5 minutes. Take off the heat and allow to cool to room temperature. Pour the mixture into the bowl of an electric mixer.
Add half of the icing sugar and, using the flat beater attachment, beat until the mixture is light and fluffy.
Add the remaining icing sugar gradually and beat until a spreadable consistency is achieved.
If you feel the mixture is a bit too dry, add a little more cream.
Tip: The salt in salted butter cuts through the sweetness of the caramel buttercream filling and enhances the butter flavour. By using unsalted butter you get a sweeter, more caramel-like flavour.
Kiwiana Cupcakes, Cake Pops and Whoopie Pies,
by Kirsten Day, HarperCollins, $24.99
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