Orange Blossom and Rosewater Cupcakes. Having spent so much of the last few weeks in front of a computer, I am just itching to get back to the kitchen.
What odd is, where I formerly would focus mainly on cooking, I recently have had a pull towards baking. I think I have this blog to thank for that. My sweet tooth is a little under-active, so I've never really had too much cause to bake before (unless it's savory). Being able to share baking on Peas Love Carrots changes everything, however.
I always had an interest in cake decorating, and now I'm free to play with it! Finding myself with an actual free day yesterday, I decided to dive right in... and make fondant! For a large batch (you can refrigerate unused portions for months) you'll need... 1 16 ounce bag on mini marshmallows 2-4 tablespoons of water 2 pounds (one standard bag) of powdered sugar Vegetable shortening to coat hands and finished fondant Cornstarch for rolling Doesn't it sort of look like a little baby bird waiting to be fed? Tips for making blue tops... Mascarpone maison facile. Pâques: Idées desserts 2 Vous ne savez pas quoi faire pour le dessert de Pâques?
Pourquoi pas des brownies? C'est facile et rapide à faire et c'est... Lire la suite › Lise Dion, le temps qui court… Lise Dion n'est plus une révélation! Le Spa Scandinave Montréal: Un spa urbain intérieur dans le Vieux Montréal. Cookbook Challenge: Week 26, Green. Recipe: Pandan Cupcakes & Green tea cupcakesAdapted from: Primrose Bakery's Cupcakes Wow, it's week 26 of the Cookbook Challenge - and you know what that means, don't you?
We're half way through the challenge! The theme for this week is "green" and I really like these kind of themes because it's so open. This week I really wanted to make something with green tea - but unfortunately I couldn't find any recipes in any of my cookbooks. So I decided I would bake cupcakes and adapt a recipe for my purposes.
For the cupcakes, I thought that using matcha powder would be best. Le meilleur glaçage à la vanille Recettes. Ce glaçage se conserve environ 3 jours à la température ambiante ou au frigo.
Bon goût de vanille. Super à la poche à douille. Essayer de réduire le beurre. – miamdesbiscuits
Dans ce cas, laissez tempérer et fouettez de nouveau pour lui redonner de l’onctuosité.
Pour varier les saveurs, remplacez le lait et la vanille par : Glaçage au café : 250 ml (1 tasse) de café fort froid Glaçage au citron : 125 ml (½ tasse) de jus de citron,125 ml (½ tasse) d’eau et 1 jaune d’œuf Glaçage à la noix de coco : 250 ml (1 tasse) de lait de coco. Perfect Cupcake Frosting and Filling. I always hear people say “I’m not a frosting person”. And while part of me thinks that’s ridiculous, I can understand to a certain extent when so many frosting are sickeningly sweet. I love frosting that is more like whipped cream.
I used to actually fold whipped cream into classic buttercream to get that lighter texture and not so rich taste. Then I realized that I could get that same result by making it like this- starting with a white sauce. Perfect Cupcake Frosting and Filling 3 tablespoon Flour1/2 cup milk (whole milk is best, but I use non-fat when it’s all I have and it’s actually fine)1/2 cup real butter (I prefer salted, but you can use also unsalted and add salt to taste)1/2 cup sugar (that’s granulated sugar, not powdered sugar)1 teaspoon vanilla extract, or other flavor if you wish. Whisk together the flour and the milk. Keep cooking mixture until it resembles thick pudding, almost a paste-like consistency. But you just wait. Frosts 12 cupcakes, lightly. 1. 2. 3. 4. 5. How to make Italian meringue buttercream. Make-a-Cake Series: Making and Coloring Fondant. Have you seen the winner of the Lily Lane giveaway?
Scroll down or click here. And have you seen my newest sponsor Thirty-One found here? You are going to quickly fall in love with all of their purses, bags, baskets, and more. How to make marshmallow fondant. Edible Clay, like fondant, gum paste, and marzipan, can be used to make beautiful, intricate, edible cake decorations OR, of course, gingerbread house decorations! Fondant and Gum Paste and Marzipan...
Oh my! The various edible clay methods, like fondant, gum paste, marzipan, and pastillage, are all related but have critical differences. The subtle ingredient distinctions result in substantially different characteristics... how firm they become, how easy they are to shape and work with, and of course their taste! I've included the most common edible clay or sugar craft methods here. Chocolate Royal Icing. Panda en fondant Tutorial.