Where have I been?
Am I alive?
Why am I posting less frequently?
There are a few reasons:
1. Every time I make or go to eat anything that could be classed as sweet, my husband reminds me I have to visit the dentist. (Random I know, but did you know the pickle in the cheeseburger is the only thing that stops it from being classed as confectionery?)
2. There's someone in this house that needs me more than my blog fans--oh yes, the precious new baby of the house! I would not miss those precious new born moments with her. Yes I am with her every waking hour, and do manage to cook a few things while she's sleeping every so often. So don't worry, I'm not going anywhere!
3. I wish baby weight melted away from eating lots of naughty food. I don't think I stand a chance. (Note to self: It's time to seriously start cooking for my husbands colleagues to keep the recipes rolling. The fat must be shared around.)
4. Blogger is posting my pictures with some sort of grainy, grey film over my shots...making them look super inedible. Slightly moldy, to be honest. (see pictures below for example) I don't know why or how to fix this problem--any ideas? The original shots are light and warm and just beautiful...why have they uploaded like this?
Anyway, now you know, I'm not among the deceased, and it's time to present a school fete favourite--Coconut Ice--all grown up this time, domed in shape and decked with pretty little fondant roses. These would make such a pretty addition to a high tea or girls party as they are definitely feminine and a bit of a show stopper, if I say so myself. They sport a vanilla infused coconut base, topped with a lightly strawberry flavoured pink dome (I had to find a way to use those gorgeous dome molds that have not been of much use so far...makes for a fancy looking dessert after all!) with a dollop of vanilla cream icing and a pink fondant rose. And they are incredibly delicious, and rich, and it is, I warn you, a little hard to stop at one...
COCONUT ICE DOMES WITH ROSES (Adapted from Delicious, October 2002 by Valli Little)
2 cups icing sugar
pinch cream of tartar
395g can of sweetened condensed milk
1 tsp vanilla essence
3 1/2 cups dessicated coconut
1/2-1 tsp strawberry essence
15 small fondant roses (make your own here!)
1/2 cup icing sugar, extra
a few drops vanilla essence, extra
2-4 tbsp. heavy cream
Sift the icing sugar and cream of tartar into a medium sized bowl. Add the sweetened condensed milk, vanilla and coconut and stir until well incorporated. Divide the mixture between two bowls. Add the vanilla essence to one, and the strawberry essence to the other. Mix until thoroughly incorporated.
In the bowl containing the strawberry essence, add a drop or two of red or pink food colouring. Stir again until the colour saturates the mixture. (If you find that the addition of this extra liquid has made the texture too wet, add a little more icing sugar to the mixture. You don't want it to be too damp, but able to hold its shape when you press it together in your hand.)
Liberally grease your dome molds. Spoon the pink mixture into 15 molds until the mixture is evenly distributed between them. Firmly press the mixture into each so that it is firmly compressed and flat on the top. Repeat with the white mixture on top of the pink, filling each dome to the rim, and pressing down again firmly. Refrigerate for two hours before gently removing with the help of a spoon if necessary.
To make the icing, place the extra icing sugar and extra vanilla in a small bowl. Combine with just enough cream to get a nice texture that will not drip when applied to the coconut ice domes. Dollop a small amount on the top of each dome, and then top with a fondant rose.
Makes 15 domes
NOTES: If you do not have a dome mold such as the one used in this recipe, you can easily make this in a 30x20cm slice tin and cut it into squares.