Monthly Archives: March 2016

Dr Pepper Sauce

If you are adventurous in the kitchen, you are likely to have already tried cooking with soft drinks. Cola-marinated meat or soft drink based cakes can be tasty additions to your recipe repertoire, but you may not have ever considered cooking with Dr Pepper. The complex flavours of this popular classic soft drink make it the perfect base for a sauce. This recipe creates a thick, delicious sauce that can be used as a marinade or barbecue sauce for meat, or as a condiment. While you can buy barbecue sauces at any grocery store, you will find that the delicious and sophisticated flavour of this sauce make it worth the effort of making your own.


To make a batch of this tangy, tasty sauce you will need;

50 grams of unsalted butter

Four cloves of minced garlic

One large chopped onion

Three tablespoons of tomato puree

200 ml of tomato ketchup (even basic store brand ketchup will suffice)

110 ml of cider vinegar

75 ml of Worcestershire Sauce

1 330 ml can of Dr Pepper

100 grams of soft brown sugar

One teaspoon of salt

One teaspoon of ground white pepper

Two teaspoons of hot chili pepper




In a large heavy saucepan, you should melt the butter over a medium heat. Saute the garlic and onion for approximately ten minutes or until they become translucent. Add in all the other ingredients and allow the mixture to simmer for approximately fifteen minutes. Turn down to a low heat, allowing the sauce to continue cooking for twenty to thirty minutes, until it has begun to thicken. At this point, you will need to taste the sauce and adjust the seasoning according to your personal preferences. If you prefer more heat, add more chili powder, or if you prefer a sweeter, tomato flavour, add more tomato puree. Remember, that if you are using the sauce on meat that already has a rub, you don’t want to go too hot, as the rub will already contain spices.

Allow the sauce to cool until it is no longer bubbling. This will take approximately ten minutes but will prevent painful splashes when you blend. You can use an immersion blender or transfer to a blender jug. Blend for a few minutes or until the sauce is thick and smooth. Allow your sauce to cool before you put it into a covered container. It will keep for up to fourteen days in the refrigerator.

The sauce can be brushed onto your food, ten to fifteen minutes before it has finished cooking. You can also brush onto raw foods and allow them to marinate before cooking. Alternatively, serve on the table as a spicy flavorful condiment. Just be prepared to make extra as it is likely to be a hit with the whole family.

If you just love Dr Pepper, Perth consumers should speak to us. We one of the best ranges of sweets, confectionary and candy in Australia including Dr Pepper. Our sales team are here and available to assist you with your order or answer any queries.


Irn Bru Ripple Ice Cream

Whether you are an Irn Bru enthusiast or are just looking for a new and exciting ice cream experience, this recipe should fit the bill. This ripple ice cream is the perfect complement to chocolate desserts and fresh berries or is delicious on its own. While it does take some time to prepare, it is well worth the wait.


To make a batch of this deliciously rich ice cream you will need;

Two vanilla pods,

500 milliliters of double cream

50 grams of granulated sugar

Three egg yolks

One 330 millilitre cans of Irn Bru



First you need to make a basic ice cream mixture. This process is the same for most types of ice cream, and once you have mastered it, you are likely to have the confidence to try and make up your own recipe ideas. All you need to do is carefully slice the vanilla pods to remove the seeds. You will need to slice lengthways and use the back of your knife to scrape out the seeds and avoid ripping the pod. Reserve the seeds and put the pod in a pan with the double cream. Heat the cream until boiling point, before removing from the heat and adding the sugar. Stir until all the sugar has dissolved.

Whisk the egg yolks in a bowl and pour the cream mixture into this bowl. Whisk continually until the mixture has become well combined. Transfer back into the pan and heat gently while whisking until the mixture is creamy and thick. Remove the pan from the heat before stiring in the vanilla seeds. Place the mixture into a freezer proof container or ice cream maker.

You should follow the manufacturer instructions of your specific ice cream maker. If you don’t have a machine, the process is a little more long winded. You will need to allow the mixture to cool for approximately thirty minutes before placing it in the freezer. Allow the container to sit in the freezer for four to five hours, but you will need to remove from the freezer and stir every thirty minutes to an hour to remove any ice crystals that may have formed.

In the meantime, put the Irn Bru into a pan and heat it to boiling point. Turn down the heat and allow the liquid to simmer until it has reduced by two thirds. This process will take approximately twenty minutes, but it should require minimal stirring. Allow the reduced liquid to cool until it is lukewarm.

When the ice cream is almost set, it is time to add in your Irn Bru ripple. Fold the reduced liquid into the ice cream gently, to create a marble or ripple effect. Put your ice cream back in the freezer for at least an hour for a soft serve effect or longer for a firmer texture.

If you can’t get enough Irn Bru Perth consumers should speak to us. We have a fantastic selection of Australia’s favourite sweets, candy and confectionary including Irn Bru. We welcome bulk orders, and our team are here to assist you.

Strawberry Bon Bons Mini Cakes

Strawberry bon bons are one of the most popular traditional sweets, dating back to 17th Century Paris. However, if you find that your strawberry bon bons bulk order is not lasting long enough, it may be time to try this bon bon inspired recipe. These mini cakes taste at their best a day after baking, and they do require some chilling time, so you will need to plan well in advance, but they are well worth the wait.


To make a batch of these deliciously indulgent mini cakes you will need;

400 grams of caster sugar

150 grams of softened butter

4 eggs

500 grams of sifted flour

Two teaspoons of baking powder

One tablespoon of vanilla extract

1 75 gram pack of strawberry jelly granules

175 grams of strawberry puree

You will also need to make a batch of frosting using;

40 grams of softened butter

275 grams of icing sugar

25 millilitres of milk

½ teaspoon of vanilla extract

1 to 2 tablespoons of strawberry jam

And for decoration;

200 grams of softened cream cheese,

150 grams of white chocolate chips

Red food colouring

Candy sprinkles




Although this recipe may seem a little complex, it is actually just a three stage process. The first stage is to bake the cake base using the first set of ingredients.

Preheat your oven to 175ºc and grease your cake pans. Cream the sugar, strawberry jelly granules and butter together until it is light and fluffy. Beat in the eggs and fold in the baking powder and flour. Add the milk before folding in the strawberry puree and vanilla.

Bake for approximately 25 to 30 minutes. Allow your cakes to cool fully on a wire rack.

While the cakes are baking and cooling, you can prepare the frosting. You can skip this step by using a can of prepared strawberry frosting. However, all you need to do is use an electric hand mixer to beat the butter until it is smooth and light. Add a bit of icing sugar at a time together with the vanilla and milk, until all the icing sugar has been fully incorporated and you have a rich, smooth texture. Fold in the strawberry jam and beat until the frosting is a consistent pink colour.

Now, we get to the really creative bit, making the mini cakes. Crumble the cakes into medium sized pieces, you don’t want breadcrumbs, but you should avoid having large hunks of cake. Combine the cream cheese with your frosting and ensure the mixture is well blended. Fold in your cake pieces and ensure it is well mixed. Chill this mixture for several hours until firm. Overnight works best.

Use an ice cream scoop or spoon to make your mini cake balls. Place these on a lined cookie sheet and refrigerate. While the balls are chilling, melt the white chocolate and add the food colouring until you achieve a bon bon pink colour. Your chocolate needs to be smooth, so be sure not to overwork it.

Use a fork to score thin lines on each cake ball and use a teaspoon to dunk the balls into the chocolate until they are completely covered. Shake off any excess chocolate before you cover with your candy sprinkles. Allow the cakes to set in candy liners in a cool place but avoid refrigerating if possible.

If you are a keen sweet enthusiast, you should contact us. We have an amazing selection of sweets and candy including strawberry bon bons. Our team are available to discuss strawberry bon bons recipe ideas or assist you with your order.

Aniseed Rings Cookies

Aniseed rings have been a popular sweet choice for decades. While a bag makes a tasty snack, you can elevate these tasty, tangy sweets even further with these delicious cookies. The aniseed flavour is carried through the cookie with the use of anise, so you can be sure of a deliciously tasty aniseed hit with every bite. 

Ingredients to Make 12 Cookies:

To make a batch, you will need;

100 grams of flour

½ teaspoon of baking powder

A pinch of salt

40 grams of sugar, plus an additional tablespoon

One small egg yolk

50 grams of room temperature unsalted butter

One tablespoon of brandy

¼ teaspoon of toasted anise

12 Aniseed Rings



Preheat your oven to 175ºc and prep a baking tray lining it with parchment or silicone paper.

Cream together the butter and sugar, but hold the additional tablespoon in reserve for later. Once the butter mixture is light and fluffy, beat in the egg, anise and brandy. Sift and fold in the dry ingredients and mix until the dough is smooth.

On a small plate, spread the remaining sugar. Using a lightly floured board or work surface, roll out your dough until it is a ½ centimetre thick. Use a cookie cutter to create your cookies, rerolling the scraps until all the dough has been used. Place each cookie on to the sugar and put on the baking tray, sugar side up.

Bake your cookies for approximately twenty minutes or until the edges have become golden. While the cookies are still hot, gently push an aniseed ring into the centre of each cookie. Allow the cookies a minute or two on the tray before you allow them to cool on a wire rack. Your cookies will stay fresh for several days if stored in an airtight container.


Whether you are planning a special occasion or simply want a tasty treat, these cookies are deliciously sophisticated. However, you don’t need to stick to the basic aniseed rings for decoration. You can use sugar aniseed rings to add a little more sparkle or for an even more sophisticated flavour, use chocolate aniseed rings. As the cookies are still hot when you place the ring in the centre, the aniseed ring will form into the cookie, but you won’t get the same jelly mess you would get if they were baked. This means that you will still have a distinct ring pattern on the cookie. You can also experiment with different cookie cutter shapes and use more rings to create patterns on your cookies. Crown shaped cookies look especially regal when there is an aniseed ring on each point. You can also create a very attractive ring-shaped cookie, three or four aniseed rings as decoration.

If you are wanting to get a little creative with your baking and are in need of sweet supplies, contact us. We are one of the best chocolate shops in Perth, with a fantastic range of classic sweets, imported candy and other traditional favourites. Our team would be delighted to assist in finding the perfect sweet treat for any occasion.