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Raspberry & White Chocolate Ganache Lamingtons & my POP UP Patisserie

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They say every cloud has a silver lining and redundancy from my full time employment this month was just that. I decided it the opportune time to do what I have not been brave enough to do for some time and go into business for myself. I am opening a POP UP patisserie! Why POP UP you might ask? Well it is financially a lower risk and it also give me the opportunity to test the market in our neighbourhood. There was also an existing coffee and juice bar looking for some yummy food so we were the perfect match, two small businesses under the same roof complimenting each other. Our opening day will be 2nd July, 2013 … just over a week away! This is our address and opening hours:

9D Factor Road, Waimauku, Auckland (sharing premises with The Daily Squeeze) – Opening hours; Tuesday – Saturday, 8am – 3pm


Menu selection changes daily but here is an idea of what mouth watering treats are on offer.

Homemade pies; Beef Stroganoff, Moroccan Lamb, Thai Chicken
Homemade Soups; Piri Piri Chicken & Corn Smokey Ham & White Bean
Sweet Potato & Blue Cheese Galette Roasted Tomato & Halloumi Galette
Rueben Sandwiches, BLAT
Savoury Tarts
Pain au Chocolat & au Raisin
Eccles Cakes, Scones, Shortbread
Portugese tarts, Palmiers
Vanilla Custard Doughnuts
Raspberry & White Choc Lamingtons
Blueberry Danish
Lemon Drizzle, Gingerbread Loafs

Also stocking artisan bread by Pukeko Bakery

…and lots more

And yes you will be able to buy some of these delicious homemade Raspberry & White Chocolate Ganache Lamingtons if you pop in!

For those who would like to try making their own here is the recipe below.

I’m also submitting this recipe to our monthly Sweet New Zealand blogging event which is hosted this month by my dear friend Sue over at Couscous & Consciousness.  If you pop across to her blog you will find a few more Kiwi bloggers and their sweet creations.



Sponge base here,  plus 1/2 cup fresh or frozen raspberries.

100ml whipped cream for filling & 4 Tbsps raspberry jam for filling

 200ml whipped cream for ganache

200g white chocolate for ganache

1 Tbsp raspberry jam for ganache

200g coconut thread


Sponge method here, plus add the raspberries after the flour and stir through only a few times so raspberries don’t break up.

Instead of using two round cake tins like in the victoria sandwich cake recipe, use two square. this will make the top and bottom piece of the Lamington.

Bake as per recipe, allow to cool before filling sponge cake.

Spread the jam over one sponge layer, then spread the cream over the jam. Place second sponge on top of jam & cream.

Before cutting the sponge into square I find it better to let it rest in the fridge for a few hours.

Cut cake into approximately 8cm square pieces.

To make the ganache, place the cream & chocolate into a plastic bowl and heat in the microwave for 1 min. Stir and continue to microwave in 10 second blasts, stirring in-between until chocolate has melted.

Add the 1 Tbsp of jam to the ganache.

Now for the messy bit! Pour the coconut thread onto a tray.

Dip all 4 sides of each individual cake square into the ganache, using a spatular to scrape of too much excess ganache. Roll cake in coconut thread. Place on a tray the spread a bit of ganache ontop of square and sprinkle with coconut.


29 Comments Post a comment
  1. Congrats on your pop up shop! The menu sounds delicious. I’m sure the hot soups and pies will sell um…like hot cakes.

    June 23, 2013
  2. Jueseppi B. #

    Reblogged this on The ObamaCrat.Com™ and commented:
    What a way to end a weekend. Thanks Pease Pudding.

    June 23, 2013
  3. Good luck with your new venture Alli! The food sounds wonderful. I will have take a drive out your way to taste it for myself.

    June 23, 2013
  4. I have never been a fan of the lamington but you have made me a believer – these look delicious! Good luck with the new venture!

    June 23, 2013
  5. Alli, lamingtons always bring back such wonderful childhood memories for me. Mind you there was nothing very flash about our lamingtons – the sponge was always a store bought one, and the “ganache” was just chocolate icing – but the best part of it all for me as a kid was that my brother and I got to do all the dipping and coating. Mum would cover the whole of the dining table, and most of the floor too, in newspaper, and we’d make one hell of a mess, but that sure made those lamingtons taste good – not to mention all the bowl and finger licking!! Your lamingtons look much more grown-up and I love them.

    I’d love you to share this at Sweet New Zealand this month. I’ve got a linky up here

    See you next month hopefully xo

    June 23, 2013
  6. A pop up patisserie is such an awesome idea! Wish I could be there 🙂

    June 23, 2013
  7. Sounds wonderful love! All the best xx

    June 23, 2013
  8. Pretty and extremely tempting lamingtons! A great flavor combination. That is a speciality I adore and which I discovered through afriend at school.



    June 23, 2013
  9. Flo #

    Fantastic news Allison!!! I hope the pop-up shop turns out a hit and that you’ll decide to carry on. Next time we come back to NZ, we’ll come and check you out. All the best, you deserve nothing but success!!! Flo & Sarne xxx

    June 23, 2013
  10. Oh god your lamingtons look so much more professional than mine 🙂 Great idea about the Pop Up – I will have to try and get up there one day. Hope your venture is a great success, Alli x

    June 23, 2013
  11. Good luck Alli! Wish I could be there! Just realised that cooking full time is hard work isn’t it. Our food business is in it’s 3rd real week and I’m exhausted! It’s good to be busy though. Everything happens for a reason & redundancy gave you the kick up the **** that you needed. A Pop Up is a genius idea too, much less risk! Got me thinking…… 😉

    June 23, 2013
  12. Counting down to next Saturday to come and see your new space! Congratulations Alli!

    June 24, 2013
  13. stop teasing me with that menu! you are too dar away!
    bets of luck with your pop up. sometimes yes – silver linings.
    i have beenmeanign to make lamingtons for years. your super cute first pic may finally inspire me!

    June 24, 2013
  14. I will someday visit your place! Congratulations

    June 24, 2013
  15. Reblogged this on Seven Sketch.

    June 24, 2013
  16. A pop up patisserie? Maybe she could do a Slow Food event there… yum!!

    June 24, 2013
  17. Congratulations, how exciting! It looks like a great cafe too, I wish I was closer and could visit! All the best for the opening week.

    June 24, 2013
  18. Good luck. I admire your ability to jump right in there. If only I lived closer, I’d be your first customer. OK, second. I’d let Katherine cut in line.

    June 24, 2013
    • peasepudding #

      One day will will have a virtual cafe where all the overseas bloggers can meet!

      June 28, 2013
  19. Menu sounds delicious Alli – I look forward to visiting. Well done on taking this next step!

    June 25, 2013
  20. Those look to-die-for! Congrats!

    June 25, 2013
  21. I will have to pop by and see you!

    June 26, 2013
    • peasepudding #

      It will be fun to meet some faces behind the blogs!

      June 28, 2013
  22. I am full of admiration in you taking the leap to leave the ‘security’ of a job to do what you love. I have a hunch this new business is going to be wildly successful for you. Congratulations and very best of luck.

    July 1, 2013
  23. I definitely wish New Zealand was a little closer – I would certainly be there to try some of your wonderful sounding treats! I really hope that your opening day has gone well, and look forward to hearing all about it.

    July 3, 2013
  24. Wow they look stunning! Good job!

    July 11, 2013
  25. They look delicious. I will try it 🙂

    July 24, 2013
  26. Reblogged this on The Starbucks Blog – Or: Why We Love Coffee So Much and commented:
    Goes perfectly with some fresh coffee…

    July 29, 2013
  27. This looks delicious im looking forward to trying these receipt … wish it was alot closer where i am lol

    October 9, 2013

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