This was a big hit. I also ditched the cookies and substituted dark cadbury chocolate to make chocolate fudge. That was awesome too. I didn't have glucose syrup, but found on a baking site, that lite corn syrup could be substituted, so I used that. I gave these two and the salted caramel fudge as gifts. I put a selection of the three in little open boxes that I prettied up with clear cellophane and ribbon. They were very very well recieved.

Made this the other day. I used canola oil instead EVOO because I didn't want to taste the oil in the finished product. I didn't zest the lemon to go in the cake, rather, I cut a thin skinned lemon in half, removed the seeds and turbo'd the whole thing. The yogurt I used was full cream Greek. I make about 3kg a week of Greek yogurt using the EDC recipe and 3 tbs of what is in the fridge. My original yogurt to start the recipe was Jalna Greek yogurt, but that was way back in January.

Anyway, this cake was great. When it was still warm, but before turning it out, I skewered it all over and poured lemon syrup over it. Delicious. I served it with a dollop of Greek yogurt on the side.

Lemon Syrup
1/2 cup lemon juice
1/4 cup sugar.

Grind sugar until fine. Add lemon juice. 2mins, 100deg speed2.
Pour evenly over cake and let stand and soak in until cold.

This is a friends recipe that she gets many requests for. It is quite stiff and pipes well and is capable of holding up largish decorations like a whole malteser and the like. This amount makes a full jugs worth and is enough to cover 40 small cup cakes. I was going to write this recipe out and keep it in the back of my EDC, but figured it is just as easy to always find it here and everyone likes a good frosting recipe.

Marshmallow Frosting

3 egg whites
400g caster sugar
3 teaspoons corn syrup (or glucose syrup)
1/4 teaspoon cream of tartar
150g water
3/4 teaspoon vanilla extract
Food colouring

Mix first five ingredients for 5 mins, 70C, speed 4 with the butterfly  (MC off).

Then add the final 2 ingredients, no heat, speed 4, leaving butterfly in place, for about 5 mins until it looks glossy and stiff.

Pipe as required.

I am not sure if it freezes well, I have never tried freezing it. What I did do with my leftover mix was pipe it onto baking paper and popped it on cookie sheets in a very low oven (between 50-75deg) for a few hours. This dried it right out. I piped discs about the diameter of a coffee cup and will layer these discs with whipped cream and fruit. They are very yummy and store well in an air tight container. You can also pipe small meringues that could be served alongside coffee.

members' comments

Katiej - I made this first thing today and used it to make lemon meringue cupcakes for Mother's day lunch.

I made simple vanilla cupcakes in my KA, filled them with lemon curd, topped them with the frosting and use my kitchen blowtorch to given them a bit of colour as suggested.  I baked the cupcakes in little silicone baking cups that look like little teacups.
Mum thought the cupcakes were very cute and tasted nice (although I thought the cake was a bit on the dry side - teach me to use the KA instead of Thermie.

The frosting is great and easy to make.  When I mixed the ingredients on speed 4 with the MC off I had a bit of a mess happening, with small bits of frosting flying out the top of Thermie.  I placed the basket on top, as I can't deal with mess. This worked fine, although I'm not sure if this meant I wasn't getting enough air into the frosting.

maddy - I have just whipped this up, but it seems too runny to be able to pipe. Everything was clean and grease free and I gave an extra 2 minutes at 1 minute intervals but it's just not thickening up. The jug is still cooling down, will try again, if that fails will try whipping it up in the KA.
I am concerned that it may be over beaten now though.....bummer, will have to make regular icing I think....the push up pops are now just waiting to be dressed.

snappy - It appears to be identical to the crabapple bakery recipe I normally use (except that one uses 480g of sugar) so I was thrilled to find someone had converted it into thermomix. Unfortunately I didn't manage to get it as thick as I wanted but it worked ok.  Just a warning, like making any egg whites in the TMX you need to clean out your bowl thoroughly and wipe over with vinegar before beginning. This recipe makes heaps.  I piped icing for 40 mini cupcakes and got nine individual pavolvas (with a beautiful soft marshmallow centre!) If you're making cakes for Christmas, this icing looks like snow!

http://www.ebay.com.au/itm/Bellini-Intelli-Kitchen-8in1Multifunction-Kitchen-Machine-/180844834967?pt=AU_SmallKitchenAppliances&hash=item2a1b313097

It's already hit Ebay.

I have been stalking this forum for a while, but no more. My thermomix arrived at 4pm today. Yay. I am a little intimidated by it, but will soon get into the full swing of it.

I live in Victoria, have a 4yo and 5yo and another one due early June.  I just don't know what to make first there is just so many options. I think it will be porridge or smoothies for breakfast

I find boiling it in the jar changes the flavour and it ends up tasting more like store bought. My advice would be just to make less quantity more often.