Vendredi 25 mai 2012
5
25
/05
/Mai
/2012
19:15
4-5 cups fresh or frozen strawberries (thaw after measuring)
1/3 cup water + 1/3 cup sugar
1/2 cup water (seperate from above)
Zest and juice from 1 lemon
1 tablespoon fresh rosemarry
- Boil the sugar and 1/3 cup of water together until only 1/3 cup of solution remains. Remove from heat.
- Stem and chop the strawberries
- Combine everything in a blender and blend til smooth (2 minutes-ish)
- Strain mixture through a fine mesh sieve, and taste resulting product to ensure it is oh-so-smooth. If not, return to blender and then strain again.
- If mixture is warm, allow to cool in fridge for an hour before freezing in an ice-cream maker.
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Mardi 22 mai 2012
2
22
/05
/Mai
/2012
00:30
A little tip when using homemade fondant for the first time: do not attempt in 35°c weather. Frustration and new profanities will be your only end result. Cool morning weather is much more
advisable.
This cake was made from a basic lemon sponge cake bake in a 9 x 13 pan.
Once cool, level the cake, trim the sides to create square corners. Cut the cake in half and sandwhich the two layers on top of each other using whichever filling you wish (here: marmalade).
Frost the cake thinly (here: strawberry frosting) to ensure all the edges are perfectly smooth and you are content with the rectangular shape.
Fondant reveals all imperfections when applied. Fondant is unforgiving. Like leggings.
After having shaped a frosted your cake to your satisfaction, chill til the frosting is set. You are now ready for fondant.
Most fondant recipes out on the interweb recomend the use of marshmallows, which can be hard to come by. So here's a very simple fondant recipe:
1 cup corn syrup
1 cup shortening
A pinch of salt
1 tsp flavouring
Colouring - as needed
4-7 cups icing sugar
Mix all ingredients except icing sugar together using an electric mixer or stand mixer. Gradually add in icing sugar and more colouring until you are happy with the colour and consistency, which
should be a stiff dough.
When ready to use, roll the fondant out between sheets of wax paper.
DO NOT REFIRGERATE. Store in a cool dry place instead!
Before applying fondant to your cake, moisten the sides of the cake with a paint brush dipped in water. This will ensure the fondant sticks to the cake and doesn't drip down sadly, ripping away
all your hard work.
Those are the basics. Happy decorating!
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Mardi 14 février 2012
2
14
/02
/Fév
/2012
01:23
Also known as orange muffins with molten chocolate centres.
Recipe to be posted soon.
Muffin Recipe
1 large orange, quarted and seeded, with peel
1/2 cup orange juice
1/4 cup apple sauce
1/2 cup margarine
1 3/4 white or whole wheat spelt flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
Preaheat oven to 400°F
Food process the orange quarters until it is roughly puréed. Add orange juice, apple sauce, margarine and sugar and process til smooth.
In a large bowl, sift together the remaing ingredients. Add the puréed mixture and mix til just combined. Let rest a few minutes (it should gain volume as the baking soda does its stuff).
Fill greased or silcon muffin cups and bake for 20 minutes.
Allow to cool completely.
Chocolate Cream Filling
1 cup soft tofu
A little under 1/4 cup oil
1/2 cup sugar
5-8 tbsp cocoa powder
1 tsp vanilla extract
1-2 tbsp orange liqueur (optional)
Blend all ingredients until oh-so-smooth. Chill well before using.
Fit a piping bag with a small-holed tip. fill the bag with the chocolate cream. Insert the tip into the bottom of a muffin and squeeze gently to fill the muffin with cream (they puff up slightly
as this happens). Put the filled muffins in a cool place to allow the cream to set.
Chocolate Icing
Any leftover chocolate cream
A few cups icing sugar
Add icing sugar to the leftover chocolate cream until you reach a desirable consistency. Spread over muffins.
This icing tastes like the what you would find atop and éclair.
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Mardi 14 février 2012
2
14
/02
/Fév
/2012
01:21
Grab some jam and spread the love.
Recipe to be posted soon.
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Mercredi 7 décembre 2011
3
07
/12
/Déc
/2011
20:37
So much chocolate.
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