Wednesday, January 27, 2016

Lamingtons...

Making lamingtons is a messy business. My best tip for you is to freeze your cake.
I made my cake the day before I wanted to do the lamingtons.
I just made a packet butter cake and baked it in a small slice tin. When cool, I wrapped it in kitchen paper then cling film and put it in the freezer.
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When you are ready to go lammo crazy, take out your cake slab and cut it into squares (18).
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A fork can be inserted into the cake so dipping in the runny chocolate icing is easy. Drain off excess icing then roll in coconut.
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Using frozen cake is much easier than fluffy, too fresh cake.
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We enjoyed out lamingtons down at the beach, topped with sweet whipped cream!
So bloody good!
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Cheers - Joolz xx


 
 
 
 

6 comments:

  1. Mmmm, that looks good. I can see where frozen would be so much easier. Happy belated Canada Day!

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  2. I think you mean Australia Day!

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    1. Oh for crying out loud! I am losing it! I definitely meant Australia Day, which I wish a happy one to every year to a friend whose birthday is on the 26th. It's the only way I remember the exact date of her b'day. :)

      Happy belated AUSTRALIA Day!!! The beach looked fun and delicious!

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  3. I make Lamingtons, I dip the vanilla ones in chocolate and make chocolate ones brushed with raspberry or cherry jam. I never thought to freeze them but will remember it for future batches.

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  4. What a great idea to freeze the cake first. Haven't made "Lammies" for years but am tempted to make some again soon. Any chance you could share your icing recipe? That's where mine go pear shaped. ;)

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  5. Oh just the thought of a beach! I see snow for miles. Your baking looks devine.

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