This is what the madeira cake was for! Again from the new cake decorating magazine. The recipe used fondant icing sugar which just needs water but yet again i didn't read to the end so didn't have any! However, here's what i did do which worked a treat. use 200g normal icing sugar, make as water icing i.e. 2 to 3 tablespoons of water but add 1 tablespoon of glycerine (like the food colour/flavour tiny bottles from the supermarket) and a drop of food colouring. I repeated this for each of the four colours and it was enough to cover four pieces each, with enough left over for the piped decorations,
Sunday, 27 May 2012
Two coffee and walnut cakes topped with butter cream and half walnuts. I needed something else for the oven to save electricity while cooking the maderia cake for the next project (which took a while to cook). The recipe came from the new cake decorating magazine. A lovely surprise to end up with two, i never read the recipe all the way through so found out late on that the mixture needed splitting into two tins!
Monday, 21 May 2012
I was so excited to find some easter egg moulds in Tesco. Once set, the eggs were easy to get out of the silicone mould. Need to practice more to get the inside smoother and in tempering the chocolate properly to avoid those white patches. (The easter bunnies, ducks and mini eggs worked well?!) I have found that Galaxy chocolate flows much easier when melted compared to Cabury's. My favourite to eat has always been Cadbury's though!