Photo update

I have had a busy 24 hrs!

Mini dark and white chocolate cupcakes. They were supposed to look like plum puddings, but it didn't really work out on the mini cupcake size, oOps. They were for Kindy end of year party, so it didn't matter.

This is what Plum Liqueur looks like (well, at the start). I have no idea how big the jar is, but you are looking at 3kg of plums, nearly a whole bottle of vodka, 2 cups of brandy and a heap of sugar!
Edited to add - I managed to get 4 wine bottles worth of liqueur out of this batch. 
It tastes yummy! Very plum jammy :)

I decided to go the plum jam instead of making the plum schnapps in addition to the liqueur. This is it at the start of the reduction - 100% plums.

And, of course I have been making chocolates! Here we have Salted Peanut Cream center chocolates, Honey Caramel center chocolates, Nutella center chocolates (I was getting lazy by then), and the ones to the right hand side are all rum balls! The chocolate dipped ones are Cats rum balls (yup, my recipe) and the coconut ones are all that is left of the super easy rum balls - all recipes a few posts back.

Edited to add - my Plum and Port jam is delicious!

Vegetable Cakes

Chocolate & Zucchini Cake

Ingredients
240 grams (2 cups) all-purpose flour
60 grams (1/2 cup) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
180 grams (1 scant cup) light brown sugar (I use unrefined cane sugar)
115 grams (1/2 cup) unsalted butter, at room temperature, or 1/2 cup virgin olive oil
1 teaspoon pure vanilla extract
1 teaspoon instant coffee granules or 2 tablespoons strong cooled coffee -- this is just to deepen the chocolate flavor, you won't taste it in the finished product
3 large eggs
350 grams (2 cups) unpeeled grated zucchini, from about 1 1/2 medium zucchini
160 grams (1 cup) good-quality bittersweet chocolate chips, or chopped chocolate
Confectioner's sugar (optional)

Method
* Preheat the oven to 180°C (350°F). Grease a 25-cm (10-inch) round springform pan or a 22-cm (8 1/2-inch) square pan.
* In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
* In the bowl of a mixer (or by hand in a large mixing bowl), beat the sugar and butter until fluffy. Add the vanilla, coffee, and eggs, mixing well between each addition.
* In a large mixing bowl, combine the zucchini, chocolate chips, and about a third of the flour mixture, making sure the zucchini strands are well coated and not clumping too much.
* Add the rest of the flour mixture into the egg batter. Mix until just combined; the batter will be thick.
* Fold the zucchini mixture into the batter, and blend with a spatula without overmixing. Pour into the prepared cake pan, and level the surface.
* Bake for 40 to 50 minutes, until a knife inserted in the center comes out clean. Transfer onto a rack to cool for 10 minutes, run a knife around the pan to loosen, and unclasp the sides of the pan. Serve slightly warm or at room temperature. Sprinkle with confectioner's sugar or a chocolate glaze if desired.

Butternut Pumpkin Swiss Roll Cake
nb: I plan to make this as just a cake, and not do the roll thing.

Ingredients
3 eggs
1 cup sugar
2/3 cup mashed cooked butternut squash
3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup finely chopped walnuts
confectioners' sugar

Filling
1 (8 ounce) cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
confectioners' sugar (optional)

Method
* In a large mixing bowl, beat eggs; gradually beat in sugar.
* Add squash and mix well. Combine the flour, baking soda and cinnamon; add to squash mixture and mix well. 
* Line a 15 x 10 x 1 inch baking pan with waxed paper; grease and flour the paper. Spread batter evenly into pan. Sprinkle with walnuts. Bake at 375 for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.
* Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side. Cool completely on wire rack.
* In a small mixing bowl, beat cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly over cake within 1 inch of edges. Roll up again. Cover and refrigerate for 1 hour. Just before serving, dust with confectioners' sugar if desired.


Sweet Potato Cake

Ingredients
2.25 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
500g sweet potatoes, mashed or grated.
1 cup sugar
1/2 cup packed brown sugar
3 eggs
1 cup vegetable oil
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans
1/2 cup water

Frosting
3/4 cup white chocolate chips
1.5 tablespoons butter
1/2 cup cream cheese, softened
1/3 cup sour cream
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
3 -4 cups powdered sugar

Method
* Preheat oven to 350. Lightly grease and flour two 9 inch round baking pans. 
* Combine flour, baking powder, baking soda, salt, cinnamon and ginger in small bowl. Combine sweet potatoes, sugar and brown sugar in large bowl. Add eggs, one at a time, beating well after each addition. Add oil; beat until well blended. Stir in morsels, pecans and water. Stir in flour mixture; mix until blened. Pour into prepared pans. 
* Bake for 35 to 40 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; invert onto wire racks to cool completely. 
Frosting
* Microwave chips and butter in small, uncovered, microwave-safe bowl on medium-high (70%) for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15 second intervals, stirring just until melted. Cool to room temperature.
* Beat cream cheese and sour cream into morsel mixture until creamy. Add vanilla extract and almond extract. Gradually beat in powdered sugar until mixture reaches spreading consistency. 
* Spread frosting between layers and over top and sides of cake.