The first baking in 2009

By
Louise
20

Lamingtons

My first baking in 2009 is my for ever favourite Lamingtons. This time I just changed the traditional chocolate glaze for a soft teal coloured glaze. Which match the cold weather here perfectly.

I am planning on making these as mini bite size’s with pink & red glaze with strawberry flavour for Valentine’s gifts next month.

If you are going to make them with soft coloured glaze then a good tip is to also trim away the “bottom” of the cake. I normally dont do it when I use chocolate glaze but it can leave “freckels” in the glaze which dont look good. Also remember to make the glaze a bit more runny so it is easier to spoon over the cakes.

Glaze icing:
1 pound of sifted icing sugar
3 tbsp of soft unsalted butter
1/2 cup of milk or water (you may need a little bit more if the glaze is too thick. If so then add 1 tsp at a time)
Food colouring (add it before you heat the glaze and add it sparingly if you want soft pastel colours)
Chocolate glaze: mix in 1/3 of sifted cocoa powder

Mix it all together in a small casserole and heat it gently until warm and pourable.

You can make other flavours like: strawberry, mint, lemon and passionfruit if you like.

Happy Caking

Louise.

RELATED ARTICLESMORE FROM AUTHOR

20 COMMENTS

  2. This is very nice but for me bit hard as I am a started. I will try this one after I complete basic cup cake making 🙂

  3. Sonya: It was a lovely display for sure. Lamingtons and daisies it cant get any better I think.

    Sharlene: Thank you.

    The sugar fairy: But they are so simple. I wished that we danes had invented the Lamington because it is so much better than butter cookies and pastries.

    Becky: How nice to hear from you again. I was starting to getting a bit worried 😉

    Donna: I have not tried that yet. I must do that next time.

    Heather P: Thank you

  5. Louise, your Lamingtons are beautiful, such a pretty pastel shade.
    I believe that Lamingtons were invented as a way of using up stale sponge cake.
    Over here in Australia, the best ones come with fresh cream in the middle.

  6. Louise, these are just beautiful, as usual!!! I’ve been away for a couple weeks and haven’t had the chance to log on…what a nice series of posts you have had lately. Can’t wait to try the pastel Lamingtons…

  9. That’s lamington telepathy! We’ve just celebrated my son’s marriage to his Danish wife with lamington cake tower and marguerite daisies. Aussie lamingtons and National flower of Denmark! The lamingtons were buttercake mix and chocolate icing.

  10. Toni: Aww sweety. Dont you ever make Lamingtons? Or is it the other fabulous cakes, kids, hubs and pubs that take your time 😉

    Jeannette Chirinos Gold: But thats the thing you just cant stare at them. They practical screams: eat me, eat me! LOL

    Lady MSG: Let me know what you think of them. They get better the next day.

    Hillary: Well they certainly match my weather. Today it has been freezing cold but the sun was shinning and the air was so crisp.

    Marielba: It is not common here either. But I would rather eat one of these instead of danish pastry at any time. You must try them 😀

  11. Eunice: The same to you to.

    Snooky doodle: A pound cake would be great. The important thing is that its firm and dont crumble. The cake gets softer when its coated.

    Sherry. Thank you.

    Ladybug Luggage: Oh you should try them they are so simple and taste nice.

  12. Hello Louise, I did not know about Lamingtons before, it is not costume in my country to bake it but it looks so delicious and your decoration is so delicate and beautiful as usual,
    Hugs from Venezuela, South America
    Marielba

  17. I thought about making these the other day, I’m not from Australia, but I think I will try them. I made mini cupcakes in pastel colours for my first baking of the year.

    Happy Baking in 2009!!

LEAVE A REPLY

Please enter your comment!
Please enter your name here