Sydneys Birthday Menu

Portion pizza dough.

Reserve 100 ml yogurt, into piping cone.

Blend 1/2 pulp with some ice until crushed.

Prepare mango lassi, portion into 5 cups. Pipe dots, swirl hearts.

Chill/freeze.

Add pizza stones, one below middle, place rack above.

Preheat oven to 425F/218C.

5 min.

Put on aprons.

Wash hands.

15 min.

Place cream puff template on sheet pan, writing side down.

Snip end off of piping bag, extrude piping tip.

Pipe a few example cream puff in writing order (Right to left, top to bottom).

Pass piping bag around to kids to finish.

Spray puffs with a fine mist of water.

Bake in oven at 425F/218C for approx 7-10 minutes then reduce temp to 375F/190C to finish for another 5-10 minutes. Ken can monitor.

Reduce heat to 350F/176C for red velvet.

Remove from oven and place on grid, cool and then poke holes using skewers, set to cool on plastic cooling tray hole side up.

15 min.

Divide into two teams of two.

Place RV liquid in mixing bowl, follwed by dry mix.

Fold until just blended (muffin method).

Using a spatula transfer to piping bag with no tip, cleaning spatula as much as possible on the inside of the piping bag.

Seal bag.

Cut tip to approx 5mm, (you can cut more if batter is too thick)

Insert mini liners into mini tins.

Fill to approx half way.

One-person pipes, the other uses spatula to prevent spillover. Switch after 6 if desired.

Bake at 350F/176C for approx 8-15 minutes. Ken can monitor.

When done,remove middle rack, expose stones for pizza, up temp to max (550F/287C or 500F/260C).

15 min.

Liberally dust dough balls with flour.

Individually on sheets of parchment with 6" circles form pizza base.

Moisten with olive oil on the edges using brush and squeeze bottle.

Add Sauce Add Cheese Add toppings.

Reserve and cover.

Adult pizzas can also be made at this point, although I would make sure they are oiled well and placed in fridge to retard.

20 min.

Line sheet with parchment.

Each person gets biscuit template.

Indivdually in each mixing bowl and mix.

Add cream reserving just a little bit.

Blend and knead until just a single shaggy mass.

Form into block according to template.

Transfer to cutting board and using a pizza wheel cut along the lines.

Transfer to sheet pan lined with parchment.

Freeze/chill with reminder to brush with cream and sugar just before baking.

Wash hands.

While decorating, pizzas and biscuits will be baked.

Cut plastic bag of royal icing, transfer to paper cones.

Additional cones, and food coloring is provided to create additional colours, along with lemon juice and extra powdered sugar to adjust consistency.

Practice piping onto sheet of parchment or printed designs.

Once the kids are comfortable you can start on the unassembled macaroons.

Remember to leave 1/2 the shells for the bottom undecorated.

Before assemply pipe designs onto macaroons with Royal icing.

Let dry, pipe approx 1.5 tsp of curd into middle of undecorated macroon, sandwich with decorated top.

Cake will be flat on top, Remove cake from fridge.

Pipe swirls, add embelishments.

Write Happy Birthday Sydney!

Fill cream puffs using pastry cream with tip insterted into hole.

Melt chocolate and butter in microwave.

Transfer to piping bag.

Decorate cream puffs.

Pipe cream cheese swirl onto cupcakes.

Decorate with assorted sugars and embellishments.

Make sure everything is out of the oven.

Arrange dessert on trays/tiers. Pictures.

Approx 40 minutes before eating time.

Bake 2 pizzas at a time for 7m (550F/287C) or 9m (500F/260C) .

5 minute recovery.

Bake 2nd set of pizzas.

Cool at least 5-10 minutes on rack.

Replace middle rack.

Reduce temp to 425F/218C for biscuits.

Bake biscuits 15-20m, so they will be warm when you eat them. Remove biscuits.

Make sure nothing is in the oven, then serve cake and dessert. Take pictures.

Wine please.