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A Trifle Competition for A Trifle Dead

We’re having a competition to find the best trifle recipe for inclusion in our forthcoming crime novel A Trifle Dead.

A Trifle Competition

The search is on for the best trifle recipe!

In anticipation of A Trifle Dead, the debut novel from new crime imprint Deadlines, we seek delicious, inspiring trifle recipes to publish in the book.

We are looking for recipes that match any or all of the following themes: Shot Glass Trifle, Death by Trifle, and Tasmanian Trifle.

Up to 3 winning recipe/s will appear in the novel, with all credit and attribution to the creator/s.

The winner(s) will receive an early contributor copy of A Trifle Dead, a stack of postcards featuring your winning recipe, and your choice of 2 Twelfth Planet Press books (either backlist or forthcoming titles).

Submit your recipe to contact@twelfthplanetpress.com with subject line A TRIFLE DEAD RECIPE and including a photo of your finished masterpiece by August 8, 2012.

Please provide contact details, preferred attribution, and a mailing address.


A Trifle Dead

Tabitha Darling has always had a dab hand for pastry and a knack for getting into trouble. Which was fine when she was a tearaway teen, but not so useful now she’s trying to run a hipster urban cafe, invent the perfect trendy dessert, and stop feeding the many (oh so unfashionable) policemen in her life.

When a dead muso is found in the flat upstairs, Tabitha does her best (honestly) not to interfere with the investigation, despite the cute Scottish blogger who keeps angling for her help. Her superpower is gossip, not solving murder mysteries, and those are totally not the same thing, right?

But as that strange death turns into a string of random crimes across the city of Hobart, Tabitha can’t shake the unsettling feeling that maybe, for once, it really is ALL ABOUT HER.

And maybe she’s figured out the deadly truth a trifle late…

About Livia Day:

Livia Day fell in love with crime fiction at an early age.  Her first heroes were Miss Jane Marple and Mrs Emma Peel, and not a lot has changed since then!

She has lived in Hobart, Tasmania for most of her life, and now spends far too much time planning which picturesque tourist spot will get the next fictional corpse.  You can find her online at tabithadarlingsbedroomfloor.tumblr.com


Mirrored from Champagne and Socks.


( 12 comments — Leave a comment )
Jul. 10th, 2012 07:52 am (UTC)
Is OK to signal boost internationally?
Jul. 10th, 2012 11:00 am (UTC)
Jul. 16th, 2012 01:02 pm (UTC)
Jul. 16th, 2012 01:05 pm (UTC)
Thank you! And I got a ping back!
Jul. 16th, 2012 03:47 pm (UTC)
I <3 the cafe, they are awesome ppl.

As always - if you come up short for content, let me know and I'll plug any gaps that you have.
Jul. 17th, 2012 11:32 am (UTC)
What do you think about a gluten free trifle? Should be an easy thing shouldn't it - to sub out gluten cake with something almond meal based?
Jul. 17th, 2012 08:17 pm (UTC)
I use a soy/potato flour blend for light and fluffy cakes. - almond meal is a bit heavy. good for muffins though.
I'm wrangling the chef at work to make me dairy & Gluten-free trifle tomorrow... will be blogging the outcome of that!
One thing that you need to be careful of is that Aeroplane jelly can have traces of gluten in it - so I always use veggie gelatine and strong tea to make my own.

1 block of butter (250g)
1 cup brown sugar
1 cup Gluten-free Self-raising flour (1tsp bicarb, 1/2tsp xantham, top up with G-F flour blend.)
5 eggs
1tsp vanilla essence (or other spices or flavouring - eg. ground ginger or hazelnut coffee syrup)
1Tbsp Milk (or soya)

Pre-heat oven to 160C. (180 if your fan isn't working)
Cream butter and sugar.
add eggs and flour alternatively till they are all in there.
Add flavouring, then milk.
Should be a still batter.

plop into cupcake papers, or muffin tray, or lamington tin. (don't need to be too neat, the mixture will go all melty and settle when it starts cooking.
Put in the oven for 15-20 mins.

Jul. 18th, 2012 09:44 am (UTC)
the chef to make you trifle!!! report back!
Jul. 10th, 2012 08:31 am (UTC)
OK, I just have to say it:

What are you if you have jelly and custard in one ear, and sherry and sponge cake in the other?

A trifle deaf.
Jul. 10th, 2012 11:00 am (UTC)
Jul. 16th, 2012 05:29 am (UTC)
I'm too lazy to actually enter. But if I were, my entry in the Tasmanian trifle section might feature King island triple brie and a Huon valley sweet mead, along with the usual trifle suspects. That might work.
Jul. 16th, 2012 05:30 am (UTC)
Or stewed Apple Isle apples, perhaps, with honey and double cream.
( 12 comments — Leave a comment )

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