Whisky and Dark Chocolate 'The Beautiful and the Damned' Cake. *** While this post is several years old and my photography, recipe development and writing has moved on, it holds a very special place in my heart.
I can't move it from my sidebar - it's part of the fabric of this site. Please forgive any growing pains. (Nov 2012) *** A few weeks ago I received a faculty email about submissions to the arts supplement, Etcetera, of one of our student newspapers, the Cherwell. Normally I only skim these emails, but the theme of this issue caught my eye: 'The Beautiful and the Damned'. It seemed a little eccentric, but why not? "I was within and without, simultaneously enchanted and repelled by the inexhaustible variety of life. " I started to brainstorm over the idea with the Jazz Era and F. In the end, it actually all came together to represent that vision I had built up in my head. Along with these photographs, I sent some words (which I was, and am, very nervous about Outer Beauty, Inner Sin.
Finale Fridays Blog Series and Lemon Chips Recipe. Somewhere between when I started this blog and learning my way around a DSLR and Twitter, I think I lost sight of my original vision.
I’ve always loved plating desserts and really wanted to focus on it. So I’ve decided to attempt a blog series, Finale Fridays. I hope to post something related to the art of the plated dessert. It might be my own creation, a technique, tool or just something I saw somewhere. I hope I can present something that will inspire you to create some plates at home. Today I thought I’d start by briefly sharing some plating basics with you. A plated dessert generally has four main features. 1. A plated dessert can be as complicated as you want it to be.
And created this… The pound cake was good by itself but the plated version was a completely different experience. Can you blame me? Recipe Notes: You can use Meyer lemons or regular lemons. Ingredients: 1-2 lemons 2 cups sugar 2 cups water 1 Tbs corn syrup. How to Make Marshmallow Fondant. This time I decided to make it with those mini fruit flavored marshmallows.
I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. You won't be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later.
Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Step Four: Fondant with the icing sugar kneaded in. Raspberry Rose Meringues - Sweetapolita Printables. Yield: ~28 two-inch meringues Ingredients 3 large egg whites, room temperature pinch of salt 1 package (3 ounces) Raspberry Jell-O 1/4 cup freeze-dried raspberries (optional) 1/4 cup (50 g) sugar 1/2 teaspoon (2.5 mL) vanilla extract Method 1. 2. 3. 4. 5. 6.
*Store in airtight containers or Ziploc-style bags at room temperature and away from moisture. Perfect Buttercream. You know the scene – you’re at a party, and it’s time for the cake to be served.
The cake sure looks beautiful, but the frosting … well, you never can tell with frosting. On the cake it all kind of looks the same. The flavor is a mystery. Will it send you running for your toothbrush with its sweetness? Or even worse, will it taste like a dollop of butter? Both can ruin a good cake and cause people to doubt the skills of the cake baker. Last week I was roped into asked to coordinate last-minute baby shower for one of our temps whose last day was Friday. Megan’s Perfect Buttercream makes enough to fill and frost a 9-inch two-layer cake 2 sticks (8 ounces total) butter, softened 6 cups sifted powdered sugar 4 tablespoons milk (I use whole) 1 tablespoon vanilla extract 1 teaspoon almond extract Dump everything into a large bowl (preferably stand mixer bowl with whisk attachment).
{Cupcake Monday} How To Frost Cupcakes with a Beautiful Swirl! Happy Cupcake Monday!
Glory of Glorious Treats here with some simple tips and techniques to help you make beautiful cupcakes. Kim and I are both often asked about the pastry tips we most commonly use to frost cupcakes. If you have ever been curious about the pretty, ruffly swirls… I’m hear to show you how simple it really is! Piping frosting on cupcakes is actually quicker than spreading it on, and the results are much fancier!