Impossi-ball Cake – an Andrew & Emelia Invention!

Andrew and Em finally did it!
We’re really sorry we haven’t been posting any reviews lately guys, we’ve been busy in the kitchen!
Impossi-ball Cake
Impossi-ball Cake
Andrew loves cranberry juice, how it floods the palate with refreshing, tart deliciousness. He also loves soup-dumplings, you know, the kind where you bite into it and the soup is inside the dumpling.
Put 2 and 2 together and you’ve got a really shitty dumpling. NO SILLY!! The idea is for a dessert chocolate-ball filled with juice or cocktail which pops in your mouth, overwhelming the taste buds with juicy gloriousness. Some didn’t think it was possible, but we knew it could be done!
Now if some of you are saying: “hang on, liqueur chocolates have been around forever!” you’re right. But we’re not making a liqueur chocolate as you know it. This is a different concept… instead of an overly sugary mess inside the chocolate, this is a beverage filling.
So we studied and planned for months, became ‘best mates’ with chocolate (that messy kid nobody wants to spend any time with!) and ‘eureka!’ we did it. The Canberra Cake Club meeting was looming, so we dreamed up a layer cake that was to be as striking to look at as it was to eat. The cocktail ¬†filling is a Cosmopolitan – Cranberry juice, lime juice, Belvedere vodka and Cointreau.
See my hand? You looked PUNCH!
See my hand? You looked PUNCH!

Here’s how it’s done

Before we go on, please be warned this is an extremely labour-intensive process that will test your cooking ability (and patience!) to the limit. If you have any chocolate tempering ability that will be a plus.
To get liquid into chocolate: freeze the liqiud! But of course it’s not that simple, you have to get the right equipment like ice cube ball trays that are smaller in diameter than your chocolate shell moulds. We got 1.25inch (31.75mm) ice cube trays and 1.5inch (38.1mm) chocolate shell trays, which are about as big as you can go because any bigger and you can’t fit them into your mouth! Stuffing the whole ball into one’s gob is important, cause if you don’t, the yummy centre will spill everywhere.
We considered alternative methods for filling the shells like injecting with a food syringe, or dipping the frozen ball into chocolate. Injecting wrecks the perfect spheres on the shells and dipping ruins your chocolate and doesn’t get a shiny or even result.

Making the chocolate shells

Tempering chocolate is difficult at first, here are some quick facts. Tempering chocolate is all about melting away the unstable crystals in the cocoa butter and growing the stable ones. Stable crystals give you a nice shine, snap and doesn’t melt as easily.Buy Lindt chocolate by the kilo from Mart Delicatessen at Fyshwick Markets or The Essential Ingredient in Kingston, its the best we can find and tastes great. Buy a candy thermometer that goes from at least 30 degrees. This can be hard to find, make sure you check the minimum temp before you buy. Use the bain marie method. Chocolate doesn’t like water, at all. melt milk and dark chocolate to 45 degrees, white chocolate to 40 degrees.
There are lots of tutorials on YouTube, if you want to get into it probably start there!
The cake is layers of mud cake and white chocolate mousse. We got a cake leveler which is a tool for cutting a layer cake evenly which works really well.
We actually had a lot of white chocolate tempered and ready to go so we decided that would be the best coating for the cake, also it forms a solid base to ‘glue’ the chocolate balls in place at the end. You do that just with a dab of chocolate on the coating and fix the ball in place.
Finish with some gold leaf and you’re done! if anyone would like a more in-depth breakdown of the steps or equipment please let us know ūüôā
Happy tempering!
At the cake club
At the cake club

The Best Samosas in the World

We have always been¬†disappointed¬†with the humble samosa. It has so much potential but often falls short because either the pastry isn’t crispy enough or the filling isn’t punchy enough. So we decided to come up with our own recipe.¬† We also made a spicy tomato relish to go with it.

I’m warning you, these are the best samosas in the world but they are super labour intensive.

Andrew and I have made them twice with different results but the second time we totes nailed it!

These have a delicious slow cooked lamb filling with potatoes and peas. The lamb filling has a mixture of Indian and Sri Lankan spices.  We love the freshness of curry leaves and lemongrass.

So here is our recipe.

Filling ingredients

2kg leg of lamb
1 whole lemongrass
6 garlic cloves
3 Tbsp of Sri Lankan Curry powder
5 cloves
5 cardamom pods
1 Tbsp Cumin Seeds
2 Tbsp Cumin powder
2 tbsp Coriander powder
20 curry leaves
2 pandan leaves (if you can find them)
1 Tbsp turmeric
1 Tbsp paprika
2 Tbsp chilli powder
1/3 Cup vegetable oil.
2 medium onion finely diced
1 bottle of tomato passata
1 Litre Beef stock ‚Äď pre bought is fine
1kg of dutch cream potatoes peeled
1 small packet of frozen green peas
2 green chillies
4 birds eye chillies finely chopped
1 Lemon juiced

Make the filling

  1. Prepare the lamb leg by cutting slits all over the lamb leg.
  2. Rub salt and curry powder into the lamb leg.
  3. In a mortar and pestle pound the garlic, cardamom, lemongrass until they
    have released their flavours.
  4. Heat oil in a heavy based pan until very hot.  Sear the lamb leg all over until it
    is brown on all sides.

    Searing Lamb leg
    Searing Lamb leg
  5. Once the lamb leg is seared take it off the heat and set it aside.
  6. Pre heat the oven to 150C
  7. Put the pan back on the heat and stir fry 1 onion, garlic, curry leaves, pandan
    leaves,  cinnamon stick turmeric, paprika, cloves and  chilli powder cook until
    the onion is translucent.
  8. Place the lamb leg back in the pan and pour over the bottle of passata and beef stock.  Adjust the salt.
  9. Place in the oven and cook for about 4hours.  Checking the lamb and turning it over every hour.  Make sure there is always liquid in the pot.  Add water if required.
  10. Once the lamb has cooked through.  Pull the meat off the bone.  Keep the fat and all the juicy bits.
    Lamb falling off the bone
    Oh Yeah!


  11. Take any remaining liquid and put it through a sieve and place in a small saucepan.
  12. Heat the liquid in a saucepan and bring to boil.  Keep it at a boil until the liquid reduces to a thick paste.  Make sure it doesn’t burn.

Boil the Potatoes

  1. Bring a big saucepan of water to  the boil add salt.
    Boiling potatoes
    Potatoes thicken and mellow the filling, while adding a creamy texture
  2. Peel all of the potatoes.  Keep them whole
  3. Boil them until you can mash the potatoes.
  4. Roughly mash potatoes.  They need to be chunky and not smooth.


  1. Heat some oil in a big saucepan
  2. Add in onion, garlic, cumin seeds, cumin powder, coriander powder and greenchillies.  Add in the lamb meat, reduced liquid, potatoes and green
    peas.  Taste for salt.  Add more salt if required.
  3. Stir through the lemon juice.
  4. Set aside to cool.


Make the pastry

4.5 cups plain flour
3 Tbsp Supafry / ghee (keep refrigerated)
250ml ice water
2 tsp salt


  1. Add Supafry to food processor and sift-in flour, add salt. blend for 20-30 seconds or until fat is ‘rubbed-in’.
    adding Flour to food processor
    Rubbing in the fat to the flour in the traditional method just melts the fat and makes your pastry impossible to work with. Using a food processor is quicker and keeps the pastry cool.
  2. Transfer to large bowl, add 3/4 of the ice water, combine with hands until it is firm.
  3. Add more water if the dough is still crumbly – when you are sure all the liquid has been incorporated. Please be patient with this, keep kneading!
  4. When you have a firm ball of dough, rest covered in the fridge for at least 30 minutes.

**VERY IMPORTANT!!** You need to be very careful with water content here – as the dough needs to be very firm to effectively work with it. Remember, the dough will be crumbly (not come together) for a while – this is normal.

 Folding the samosas

For this stage it’s best to have a partner rolling the skins while you fill them.

Get ready:

  • Small water dish (for sealing)
  • Tray with baking paper
  • Plain flour (for kneading)
  • Rolling pin
  • Spoon
  • Plate for dough
  • Lamb Filling mixture

Lightly dust bench and rolling pin with flour. From the main ball of dough pinch off a 1 inch ball and knead into a 17cm round. These should be quite thin, 2-3mm is best. cut in half and set aside. Make sure these don’t dry out too much for folding.



Take a ‘half’ of pastry and make a cone – the centre of the long flat edge will become the bottom of the cone. ¬† Along half the long edge, apply a tiny bit of water (to make it stick together)¬†and bring the long edge corners together, pressing together firmly but careful that the pastry doesn’t break. ¬†Spoon some of the mixture into the cone shape, don’t overfill the cones! ¬†Moisten the open edges and press together, it should make a triangular shape. ¬†Set on a baking-paper lined tray.

Deep fry when ready to cook!

Deep Fry!
Fry baby fry!


Tomato Chutney

1Kg of tomatoes finely diced
1 medium onion finely diced
1/3 C Vegetable oil
2Tbsp black mustard seeds
2Tbsp chilli powder
2Tbsp Garam masala
6Tbsp white sugar
Salt to taste

  1. In a saucepan bring heat the oil until smoking.
  2. Add mustard seeds and let them ‘pop’
  3. Add onion and cook until they are translucent.
  4. Add in the tomatoes, garam masala, chilli and sugar.
  5. Let these cook for 30-45 minutes
  6. Add salt to taste.

Serve as a side to the samosa.


Please let us know if you try our recipe.  We would really love to hear how this recipe went in your kitchen.  Did you try anything different?