Tag Archives: solite

Confetti cupcakes

2 Jan

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I saw a Duncan Hines box of confetti cupcake mix on sale for two bucks so chucked it in the trolley when I did the shopping.

There wasn’t much mix and you didn’t get frosting or cupcake cases, which I thought was a bit slack.  I got 15 x 30g (raw, wet mix) cupcakes out of it.  If I’m buying packet mixes, I always go for full cakes rather than cupcakes, because you get more out of them for the same price, but I bought this one because it was so cheap – never again.

The frosting is the usual Solite-based mock cream.  The husband is not usually a fan of cakes in general, but he ate three of these because the frosting was so good.  (Sometimes he actually gets shit right).

Confetti cupcakes


Um, that’s pretty much it :-/


Christmas cupcakes

11 Dec

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These are the Christmas cupcakes I made for my daughter’s class.  Vanilla sponge, vanilla frosting and Wilton’s Candy Melts piped decorations.

VERY easy.  And of course I made the cupcakes in the Sunbeam Pattie Cupcake Maker and used my shiny new Kenwood Chef Premier to mix everything.  Try not to be jelly.


  • 1 cheapo sponge cake mix
  • 2 eggs
  • 2/3 cup milk
  • 3 tbsp margarine

Mock cream frosting:

  • 100g Solite
  • 75g caster sugar
  • 45ml water
  • Vanilla, to taste


  • Wilton’s Candy Melts – green and red
  • Choc-filled sprinkles

No directions (it’s pretty obvious!).

The sponge cake mix (yes, a mix – I’m a very important and busy person!) was from Aldi and cost 75c(!).  Because the cupcakes were for kids* and I had run out of patty pans, I used regular cupcake papers but only used 25g of mix in each one (usually I would put in 40g).  I got 26 cupcakes out of it, which is pretty good.  There were exactly enough for the kids and teachers, so we didn’t get to try them out – hope they don’t taste like crap…

Because I was sending these to school in a cupcake carrier, I had to keep the height down so they’d fit inside.  So that’s why the frosting is low and the decorations aren’t standing upright.  If these had been going to sit on a table and were for adults, I would have used more cake mix in each case, put lots more frosting on top and made them a bit more special-looking. (The ones with a full swirl of frosting are for the teachers).

You might want to sit down for this part – the Wilton Candy Melts actually melted this time!!  Maybe I did have a dodgy bag last time.  I melted these ones in a snap-lock bag and piped straight from it.  I just used a yellow sprinkle for the star on each tree, and red ones for holly berries.  I was in a rush so the decorations are pretty crap, but I’d like to see the kids try to complain about it to my face… yeah, that’s what I thought.

* I usually make patty pan sized cupcakes for the kids, because most of them only lick the icing off, anyway, and they don’t need big, huge ones.  Plus, there’s a saying in my house – “You get what you get, and you don’t get upset”.  

Christmas cupcakes
(Decorations piped using Wilton’s Candy Melts)

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(Kids’ cupcakes, with less frosting)

Nutella cream horns

4 Dec

Nutella cream horns


So with the first batch of Solite I made (and wanted to marry), I also made some cream horns for it to go into.

I’ve never made them before – I only bought the moulds for them at the same time I bought the Solite.  Since I don’t have the mad skillz and my luck is also pretty poor, most things don’t work out for me.  So imagine how surprised I was with the (quite satisfactory) end result:

Makes: 6


  • 1 sheet puff pastry
  • 25ml cold water
  • 50g Solite shortening
  • 40g caster sugar
  • 1tbsp Nutella or jam
  • Vanilla, to taste
  • Canola spray
  • Icing sugar, for dusting
  • 6 cream horn moulds (mine are 11.5cm long)
  • Baking tray with baking paper liner


  • Set pastry out to thaw a little
  • Preheat oven to 200ºC (fan forced)
  • Spray outside of moulds with canola spray
  • Combine Solite and caster sugar in mixer and leave to beat on medium (I used a regular beater for this step) – scrape down the bowl every so often, if necessary
  • Cut the pastry into 6 even strips
  • Starting at the pointed end of the moulds, wrap one strip around each mould (very gently stretching it as you go), overlapping the edges slightly as you wrap it
  • Place moulds onto the baking tray and put in the middle shelf of the oven; set timer for 12 minutes
  • (At this point I changed to a whisk attachment when I scraped the bowl down)
  • Add water to the cream mix a little at a time, over a few minutes
  • Add vanilla to the cream mix a little at a time and beat until combined
  • Pastry should be cooked after anywhere between 10-15 minutes – it will be golden on top; when done, take out of the oven and remove the pastry from the moulds, then place on a cooling rack
  • When the pastry has cooled, turn the mixer back on to aerate the cream again whilst you put the filling in
  • Using a knife, take some Nutella or jam straight from the jar and spread a line of it down the inside of the pastry (you can pipe it if you’re feeling like a show off)
  • Turn off the mixer and fill the pastry with the cream (I just used a knife so that I didn’t have to bother with a pastry bag, but you could pipe it in using a large star tip or similar)
  • Arrange on serving plate and dust with icing sugar

My pack of moulds only contained six moulds, so that’s all I made.  It was enough for our family of four for dessert.  I didn’t brush the pastry with milk or egg, and they still browned nicely and crisped up well, so I don’t think I’ll bother again next time, either.  If you are making heaps of them, I would use pastry bags for both the filling and the cream – it would just be easier to stick an icing tip down there (just the tip! [That’s what she said!] ) and drag it back out in one motion – using the knife was fiddly (but fine for the small amount I did).

I actually made the cream with 100g Solite, 75g caster sugar and 45ml water, but I estimate that it was twice as much as I needed (the rest is in the fridge, acting all sexy-like and calling my name), so I’ve roughly halved the amounts in the recipe above.

They tasted amazing – will definitely make them again.

Faux is the go, don’t ya know?

25 Nov

Forget fresh cream – mock cream is awesomesauce!

A big reason for the previously mentioned kitchen mixer upgrade was because the old one was, for some unknown reason, totally shit at creaming butter and sugar.  It had never really bothered me too much – I’d been using some kind of (expensive) shortening from the cake decorating shop to make ‘buttercream’ (because I could never even get a pale butter with the old mixer, let alone anything near a whitish colour), but even trying to blend icing sugar left a gritty texture.  So obviously even caster sugar left crystals that felt the size of marbles in your mouth when you were expecting to get something smooth and creamy, like anything resembling mock cream.  (Regular white sugar, you ask? Are you kidding me?  Shut the front door.)

Anyway, when I was at the cake decorating shop buying those horrible Wilton candy melts the other week, I saw this stuff called Solite, that looks pretty much the same as the shortening I’d been using from the other cake place (it’s what I used for the cornelli iced wedding cake in an earlier post). Because I hadn’t heard of it, I did some checking on the net for a recipe using it, and I swear my knees went weak when I read on the manufacturer’s website “This is a traditional mock cream recipe”.  Holy shit, dude!  Srsly?

So, after I went and bought the mixer, my next stop was the cake decorating shop to gets me some o’ dat.  When I mixed some up after dinner, I was almost too scared to try it in case it hadn’t worked.  But, hang onto your hats, mofos, THAT SHIT HAD TOTALLY WORKED.  I’d used the ‘traditional mock cream recipe’  with caster sugar in it, and it was perfectly smooth.  Tasted exactly the same as any mock cream I’ve ever had from a cake shop (i.e. badass).

I’ve no doubt the new Kenwood mixer played a part, but that Solite shit is ace.  Let’s throw a parade.

Go out and buy some now.

SoliteSolite mock cream