My first attempt at cream eggs.Ingredients: 60g butter 170g golden syrup 400g icing sugar 1cap vanilla essence Yellow food coloring.200g chocolate to coat.Blend together the butter, golden syrup and icing sugar (you'll want to do this a little at as time or you'll have sweet clouds of icing dust hanging in the air and sputtering a neat layer on every surface). The longer you blend the mixture, the lighter it will become and you want it white. Add vanilla essence.Then divide into two bowls 1:2 and add yellow food coloring to the small one.Chill. Roll the yellow mixture into small (about 1cm balls) and put them on baking paper. Chill again. Remove both mixtures from fridge. Wrap a small amount of white fondant around the yolk balls. Roll them into an egg shape. Chill again. Melt the chocolate in the microwave or in a bowl over hot water (broiling) and coat each of the eggs. Place them on a sheet of baking paper to harden. Verdict: tastes just like cream eggs but not quite as gooey! Makes loads!
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An exciting gluten free alternative to cake. It's also completely fat free if you care about things like that. You could even modify it to remove sugar and lactose if you're a real masochist.They're pretty tasty- a bit more like pancakes than sponge and would be delicious with hot choc sauce!4oz Couscous- cook as normal then add:
1 beaten egg 1 Vanilla yoghurt 1oz sugar 1cap vanilla esscense 2tbls cocoa Mix well and cook in the oven at 180 for 30-40mins. My first attempt at decorating rose cupcakes. I tried to make a petal shaper out of cardboard but it failed so I cut the corner off a sandwich bag and used it for piping, holding the end between two fingers so that it formed the triangle required. The petals came out a bit fat but looked pretty. Definitely to be tried again but with real piping equipment.Make a cone shape in the middle of the cake then make petals individually in an up and down motion. I tried two favours of icing- rose and peppermint. the rose was really tasty but the peppermint needed more sugar. They took a LOT of butter icing and were quite large by the end. Probably better for my arteries to decorate fairy cakes.Rose icing (in light pink)
150g butter 200g icing sugar 2 capfuls rose essence loads of food coloringPeppermint icing (red) 150g butter 200g icing 2 small capful peppermint flavouring masses of food colouring- red is a difficult colourCupcakes: 2, 4, 4, 4 + vanilla sponge recipe |
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