tag:blogger.com,1999:blog-87969774636763032132024-03-13T06:43:47.206+00:00Let's bake today!Karinhttp://www.blogger.com/profile/13150832150070248347noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-8796977463676303213.post-53287995959841799772012-05-05T22:56:00.001+01:002012-05-05T23:02:22.696+01:00Jelly Beans Cake!I always think of new ways of decorating cakes. Each time I go to a traditional sweet shop I get inspired by the colors and shapes. <br />
Jasmine and Luke love Jelly beans and usually get this big jar of
Kirkland's, with lots of colors and flavours. I recently heard that
Luke's 21st birthday was coming soon... my chance to make a Jelly Bean
cake....yeeeeha!.<br />Madeira cake filled with vanilla buttercream, covered with fondant and lots of Jelly Beans.<br />
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Colors were fantastic, the flavour has improved greatly since the first time I tried them. <br />
I had to cut them in half to stick them properly to the cake, and it worked just fine...<br />
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Then I made a necklace for the birthday "boy" :-) <br />
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~ Happy Beansday! ~</div>Karinhttp://www.blogger.com/profile/13150832150070248347noreply@blogger.com12tag:blogger.com,1999:blog-8796977463676303213.post-36739271442975279332012-03-08T22:08:00.010+00:002012-03-08T22:32:29.278+00:00Chocolate cake and marzipan roses.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZst4QIYleOhRgOg2cjls7SxdCFrfumniTv0IiW9CeXvMNC5ke2JbVlW1xorAyY1LovaMPofcuy6azz9N6F735Yr4VqCYOlhcr679qMs8K3V2HFb461THHHdHBwn8ZdZufnLk4cYKTW6g/s1600/MarzipanRoses2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 295px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZst4QIYleOhRgOg2cjls7SxdCFrfumniTv0IiW9CeXvMNC5ke2JbVlW1xorAyY1LovaMPofcuy6azz9N6F735Yr4VqCYOlhcr679qMs8K3V2HFb461THHHdHBwn8ZdZufnLk4cYKTW6g/s400/MarzipanRoses2.jpg" alt="" id="BLOGGER_PHOTO_ID_5717654966771023970" border="0" /></a><br />I came across some interesting silicone moulds on Ebay, in the listing said they were for fimo clay and also "food safe"..... hmmm!!!!! "ooooooh rrrrrreally????" I thought to myself and a sudden smile shone on my face... I got a castle mould and then I saw a very pretty rose one... lots of ideas came flashing through my mind so I got it....oh yeah....you have to listen to your inner self! hehe.<br /><br />I cleaned the mould with warm soapy water, grabbed a pack of marzipan, some food coloring and started tried the moould first with a little piece of marzipan.....ooh la la mon chéri!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYinRN-KggXBjIjHqw-Vwq7NFNlSQQfrRWV3NKTBA4v6mfNGu4QIO7vKaQqHDP9uSX4_PUYVjuivr6NdKtpOP3cSGj1KBBxr3qmUXDcUpNpi_zei-PgqRUtVsYjDXA-HUjvVMBJZjmCec/s1600/MarzipanRoses1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYinRN-KggXBjIjHqw-Vwq7NFNlSQQfrRWV3NKTBA4v6mfNGu4QIO7vKaQqHDP9uSX4_PUYVjuivr6NdKtpOP3cSGj1KBBxr3qmUXDcUpNpi_zei-PgqRUtVsYjDXA-HUjvVMBJZjmCec/s400/MarzipanRoses1.jpg" alt="" id="BLOGGER_PHOTO_ID_5717654619708599506" border="0" /></a>Isn't this gorgeous?<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUnphKqNHGOvz-NA1upHqWUfgHO37vr8rFrqWb-GY4ZxJQd6Vj4_aH-lSfay5f8632vSbgXrM87bHpSaZT0zSUI0NT8flyhz_WYF88YCsgh69PeetWVtiMU9BrcCJEzU8jRyt7-hPEBOQ/s1600/MarzipanRoses3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 295px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUnphKqNHGOvz-NA1upHqWUfgHO37vr8rFrqWb-GY4ZxJQd6Vj4_aH-lSfay5f8632vSbgXrM87bHpSaZT0zSUI0NT8flyhz_WYF88YCsgh69PeetWVtiMU9BrcCJEzU8jRyt7-hPEBOQ/s400/MarzipanRoses3.jpg" alt="" id="BLOGGER_PHOTO_ID_5717655120581036578" border="0" /></a>Ideal to decorate cakes, cupcakes, to give away to friends....I just loved it loved it loved it!...<br /><br />I wanted to try a recipe from my super-duper guide book <a href="http://www.amazon.co.uk/Cakes-Inspire-Desire-Mini-Cakes-Delights/dp/0715324977/ref=sr_1_2?ie=UTF8&qid=1281216031&sr=1-2-spell">"Cakes to Inspire and Desire"</a> by Lindy Smith. So I tried the chocolate cake recipe using a 6 inch cake tin...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtvBH9Z4UyQ34JomMcBsrCpmTsYNz9fCfxmRarbBzTlbhKeV_ddnL_Epr7JVMYp1FACAor33ENpo7TDME66g0dT9Py6WZqO-aC5v0Xp53ga6AdrrBJw32c00FCqXc3MSBlGzIo3o6Zo0I/s1600/MarzipanCake1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 262px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtvBH9Z4UyQ34JomMcBsrCpmTsYNz9fCfxmRarbBzTlbhKeV_ddnL_Epr7JVMYp1FACAor33ENpo7TDME66g0dT9Py6WZqO-aC5v0Xp53ga6AdrrBJw32c00FCqXc3MSBlGzIo3o6Zo0I/s400/MarzipanCake1.jpg" alt="" id="BLOGGER_PHOTO_ID_5717656435742391698" border="0" /></a>What do you think?...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihm0sRNI-uD3W0BbvLacK8yehBR8r6hrjpgwAAYtuYGfwD_BILOvWUzOe4XT8ofbEcD-bBgDlTAHIzXRO5KjEOCz2Pm-7vhW1RyMrBLH2-BNAofcmW2m0nlY2Jct8oiJesXZAynsZ_kzk/s1600/MarzipanCake2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihm0sRNI-uD3W0BbvLacK8yehBR8r6hrjpgwAAYtuYGfwD_BILOvWUzOe4XT8ofbEcD-bBgDlTAHIzXRO5KjEOCz2Pm-7vhW1RyMrBLH2-BNAofcmW2m0nlY2Jct8oiJesXZAynsZ_kzk/s400/MarzipanCake2.jpg" alt="" id="BLOGGER_PHOTO_ID_5717656692309653810" border="0" /></a>Let's have a piece now...shall we?<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMLQ_EY5h6ObhpkckJ9RSxsIxU_U9dC6M0SHL9AWeIVFg2fr2O1jwbP9WTcFhykCjAZ2dNELKXgWDfMG52xjmbQtFCVXMuXA_sd-o3Ntvo73RFGkMDfUixbQ7OkI-UItIRK7J6cQkNurc/s1600/MarzipanCake3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMLQ_EY5h6ObhpkckJ9RSxsIxU_U9dC6M0SHL9AWeIVFg2fr2O1jwbP9WTcFhykCjAZ2dNELKXgWDfMG52xjmbQtFCVXMuXA_sd-o3Ntvo73RFGkMDfUixbQ7OkI-UItIRK7J6cQkNurc/s400/MarzipanCake3.jpg" alt="" id="BLOGGER_PHOTO_ID_5717656869748634210" border="0" /></a>Hmmm!!!! the smell of chocolate was incredible....<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirCuJ0GrWkTo6rYc3fBDba9vYxvaMj07VXxVS_W2DpXdUZmQUuRMuCaRa6mo4MaBag56PDPKzT9WikntyvdPkEK5m5fGYnF3BBNmA8X-KtxoCO66GG-6fJUQm9X8Y-e4Df21XttqjUDxU/s1600/MarzipanCake4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirCuJ0GrWkTo6rYc3fBDba9vYxvaMj07VXxVS_W2DpXdUZmQUuRMuCaRa6mo4MaBag56PDPKzT9WikntyvdPkEK5m5fGYnF3BBNmA8X-KtxoCO66GG-6fJUQm9X8Y-e4Df21XttqjUDxU/s400/MarzipanCake4.jpg" alt="" id="BLOGGER_PHOTO_ID_5717657213199556466" border="0" /></a>Absolutely delicious!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxoPQl4yGOrKwmSPMjOZw2CsBpJpkN-KYukhS1bx9fvzDkoG2RDd1rvPP1LHP07c4ETHsAjw3Zu4hCzbSmZbQVSE90nViDwRMkqO_g6yAGW6OnuTueIP-sSYGU02g_-SBi4Cko_LOAFAA/s1600/MarzipanCake5.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxoPQl4yGOrKwmSPMjOZw2CsBpJpkN-KYukhS1bx9fvzDkoG2RDd1rvPP1LHP07c4ETHsAjw3Zu4hCzbSmZbQVSE90nViDwRMkqO_g6yAGW6OnuTueIP-sSYGU02g_-SBi4Cko_LOAFAA/s400/MarzipanCake5.jpg" alt="" id="BLOGGER_PHOTO_ID_5717657541889364034" border="0" /></a>Oops! sorry....all gone! :-)Karinhttp://www.blogger.com/profile/13150832150070248347noreply@blogger.com5tag:blogger.com,1999:blog-8796977463676303213.post-49081174838843300862012-02-06T13:58:00.041+00:002012-02-07T14:30:52.226+00:00My son's birthday and a very special cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1I0hLYOVtG4c9QKPJznMNjc3S0azr27xKFKhhsoyFQND6Aul1ZrQDgkGCjQtYEvTaJqrZgezSMX5ArMhtJBCPMC3Ws6bIDbVRI1vqbmEIOxjwFXSMjZPWltTmR1Ue7OZEKsyYMLTPtY/s1600/BjornCake4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 285px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1I0hLYOVtG4c9QKPJznMNjc3S0azr27xKFKhhsoyFQND6Aul1ZrQDgkGCjQtYEvTaJqrZgezSMX5ArMhtJBCPMC3Ws6bIDbVRI1vqbmEIOxjwFXSMjZPWltTmR1Ue7OZEKsyYMLTPtY/s400/BjornCake4.jpg" alt="" id="BLOGGER_PHOTO_ID_5706150027031629906" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4uHUbFFMF_4VQ1u3oyWbY61CgPE1NGeZD38t_yyt2q6JN_q1Z30zZjso7UBx_UqJyUUJ5aUa7c2iFpDBHQgK6EBnazKZYclAb7t96cSMnpc-GEkqT9k5XeDDWjTVIkiyxHwW9rsfkxB8/s1600/10Jan.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 205px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4uHUbFFMF_4VQ1u3oyWbY61CgPE1NGeZD38t_yyt2q6JN_q1Z30zZjso7UBx_UqJyUUJ5aUa7c2iFpDBHQgK6EBnazKZYclAb7t96cSMnpc-GEkqT9k5XeDDWjTVIkiyxHwW9rsfkxB8/s320/10Jan.jpg" alt="" id="BLOGGER_PHOTO_ID_5706148970022009394" border="0" /></a>Last year, right before my son's birthday, I was feeling poorly so I had no energy to spend decorating a cake... I did manage to bake one though, but the decoration was far from what I wanted. This time it was different so I carefully planned ahead... yay!.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKAD2095UMsx7Ho0SD5_kPoTDdKis4wgRHdq920c0Hk673RL9fYk85zGBSqd1iAmGV9RBU8M_MBK_BwElY5CKYcOjVe3JFFrUvwYqhQoZfgbJDxRcBuoB867-cig1TZQFIy2ZIPGr3No8/s1600/10Jan121.jpg"></a><br />Ever since my son watched the Queens Birthday parade in 2010, he has been obsessed with marching and has learned all the movements, posture and even commands!, I bought a costume that he wore out, and then...as I saw he was still interested, I bought a better costume and he absolutely loves it (see him on picture to the above)....<br /><br />So his cake had to be related to his passion :-)<br /><br />For the first time, I have taken pictures of all (nearly all) the steps I have gone through. I hope you find it helpful and please don't hesitate to contact me if you want to know something in particular that I haven't covered here.<br />I'm not a professional decorating cakes, this is merely a hobby that I really enjoy.<br />Working with fondant is tricky, it takes quite a lot of practise and patience! especially when covering cakes.<br /><br />I baked 2 madeira cakes using a 7 inch tin. This is a firm sponge that lasts 2 weeks. Ideally you take 1 week to decorate it and then there's a week to eat it.<br /><br /><span style="font-weight: bold;">Recipe for a 7inch/18cm round madeira cake:</span><br />Recipe taken from the book <a href="http://www.amazon.co.uk/Cakes-Inspire-Desire-Mini-Cakes-Delights/dp/0715324977/ref=sr_1_3?s=books&ie=UTF8&qid=1328619247&sr=1-3">"Cakes to inspire and desire" by Lindy Smith</a> (my only guide!)<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />-225 gr unsalter butter<br />-225 gr caster (superfine) sugar<br />-225 gr self raising flour<br />-125 gr plain flour<br />-4 large eggs<br /><br />1. Pre heat the oven to 160C<br />2. Grease and line the cake tin with baking paper (bottom and sides)<br />3. Cream the butter and sugar in a large mixing bowl, until light, fluffy and pale. Sift the flours together in a separate bowl.<br />4. Beat the eggs into the creamed mixture, one at a time, following each with a spoonful of flour, to prevent the mixture curdling.<br />5. Sift the remaining flour into the creamed mixture and fold in carefully with a large metal spoon. Add the flavouring, if using ( I added some vanilla extract).<br />6. Transfer to the lined tin and bake for 1 hour or 1hour and 1/4. (Mine was ready in an hour)<br />when the cake is ready it will be well risen, firm to the touch and a skewer inserted into the centre will come out clean.<br />7. Leave the cake to cool in the tin then, leaving the lining paper on, wrap the cake in foil or place in an airtight container for at least 12 hours before cutting, to allow the cake to settle.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI6vXW3J9OZCjY75_M9meExUxKkTweZ88zwvis1Do_N2A4eG0u4PVMbzx6WSs_CGn9MUidwtRcxkQVapBzpTxwtZz-LFgkXWEcumDzsURsvsp-KD59ZvA_gULFKw7xfYkvGfxclRs2iso/s1600/MadeiraCake.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 314px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI6vXW3J9OZCjY75_M9meExUxKkTweZ88zwvis1Do_N2A4eG0u4PVMbzx6WSs_CGn9MUidwtRcxkQVapBzpTxwtZz-LFgkXWEcumDzsURsvsp-KD59ZvA_gULFKw7xfYkvGfxclRs2iso/s320/MadeiraCake.jpg" alt="" id="BLOGGER_PHOTO_ID_5706153627519436018" border="0" /></a>The sponge is firm enough to stand the weight of the fondant decoration, its moist and yummy!.<br /><br />After baking the cakes, I covered the cake board with fondant.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8YDSMtk7h2aBWxC1IEoHZCPBENdLTFCsGCjfza4buj8TjZXNwMDiICjK27M-z_dw1R7UmpIMW9YBb8SoaBW3fVy4RD4ht-dCpUhFM0mfjAbGAMJoxrrlZBmxVlXvawgJdgPRW0sXdUJs/s1600/RegalIce.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 142px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8YDSMtk7h2aBWxC1IEoHZCPBENdLTFCsGCjfza4buj8TjZXNwMDiICjK27M-z_dw1R7UmpIMW9YBb8SoaBW3fVy4RD4ht-dCpUhFM0mfjAbGAMJoxrrlZBmxVlXvawgJdgPRW0sXdUJs/s200/RegalIce.jpg" alt="" id="BLOGGER_PHOTO_ID_5706155765060650722" border="0" /></a> I really like the Dr.Oatker Regal-Ice.<br />I used red food color (gel), I rolled it and placed it on top of the board.<br />To stick the fondant to the board, you can spread a thin layer of buttercream on the board first, or a thin layer of jam (this is what I did).<br />Before the fondant dried, I used a small cookie cutter to decorate the border, it looks really nice!.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMVjxxGx_i14v2h_vgYh1cI-4g-kcbLDm92T-eDcMzDirSF3LlfAvIdKI4AOPNBgm7TnE-Z3iqcAqfFnj7kQ4rua6fjQ-3E3v_Ppt4dnwkpbxJBYA4ijrrVLwCRQLIHmzlX2w4hW9WGdU/s1600/CakeBoard1.jpg"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsZemK2Bq6BnAt2nrBnD3GyIdKWukVzNi5kgB3O-uD3xYbh_v_Tc7QJUiOH_-JCYaZLRbE-jDkiwbZHulM-9-xa0RSX9VEidr_VT5LqJJMlilIY0S5K1RT-aNJKBC9Jxz3kVLXSkImXW4/s1600/CakeBoard1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 377px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsZemK2Bq6BnAt2nrBnD3GyIdKWukVzNi5kgB3O-uD3xYbh_v_Tc7QJUiOH_-JCYaZLRbE-jDkiwbZHulM-9-xa0RSX9VEidr_VT5LqJJMlilIY0S5K1RT-aNJKBC9Jxz3kVLXSkImXW4/s400/CakeBoard1.jpg" alt="" id="BLOGGER_PHOTO_ID_5706378130783815298" border="0" /></a><br />The fondant on the board has to be dried before you place the cake on top, so leave it overnight in a dry and cool place.<br /><br />As I'm always afraid of dry cakes, I add a bit of syrup to the sponge before spreading the filling. Add a tablespoon of sugar and 2 tablespoons (or a bt more) of water to a small sauce pan over medium heat, wait untill the sugar has dissolved completely, remove from the heat and let it cool.<br /><br />Carefully remove the parchment paper from the cake. Level the top with a serrated knife.<br />Cut the cake in 3 layers. Place a thinner cake board, an inch smaller than the cake diameter (aprox) over a flat board covered with cling film, spread a bit of buttercream over the board and place the first cake layer over it. Using a straw make several holes in the sponge, then add a bit of the sugar syrup to the cake layer using a spoon.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbiOlmAZWhaTD7wmR2dMSzFbxj0-nGhvRpM8waQkTrIgJ7DVGlA-dwrsmujin0-zqIRZ7Na1rx2iW-IKs_fmLTOJ8zkqZ6vLCYkp3BqkytjLbMWdFc7Uck6pTl7O7bAyeV3LX_YmwWxlU/s1600/Cake1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 241px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbiOlmAZWhaTD7wmR2dMSzFbxj0-nGhvRpM8waQkTrIgJ7DVGlA-dwrsmujin0-zqIRZ7Na1rx2iW-IKs_fmLTOJ8zkqZ6vLCYkp3BqkytjLbMWdFc7Uck6pTl7O7bAyeV3LX_YmwWxlU/s320/Cake1.jpg" alt="" id="BLOGGER_PHOTO_ID_5706160942058683106" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />For the filling I used buttercream. After you've added the syrup, spread some buttercream over, followed by another cake layer, poke with the straw, add some syrup, spread the buttercream and cover with the last layer.<br /><br />Using a metal spatula, cover the top and sides of the cake with buttercream. To smooth the buttercream on the cake, put the spatula under hot running water, then pass it again over the cake, top and sides (a turnable table is very useful for this, I use an Ikea wooden turnable plate).<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwsI5t8soz3efgi9AsiHnZQfNcHiu-267y0DpuVA6z09Uyr-DMZoY6Lor8p7PMqQc_wMszbLmgtjHLCNphkYJxccgm_CLClpeOpMDBwdqw5jFGh-gqbGBteJu37itOUn_MeJNpQPJ4xYI/s1600/Cake2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwsI5t8soz3efgi9AsiHnZQfNcHiu-267y0DpuVA6z09Uyr-DMZoY6Lor8p7PMqQc_wMszbLmgtjHLCNphkYJxccgm_CLClpeOpMDBwdqw5jFGh-gqbGBteJu37itOUn_MeJNpQPJ4xYI/s400/Cake2.jpg" alt="" id="BLOGGER_PHOTO_ID_5706163766655547874" border="0" /></a>The idea is to make the buttercream as even as possible to avoid bumps under the fondant.<br />Unfortunately I couldn't take pics when I was rolling the fondant to cover the cake. I used 2 packages of the Dr. Oatker Regal-Ice, I kneaded it first. Add some "Trex" (vegetable fat) to the surface where you are going to roll the fondant, so it doesn't stick, add some Trex to the rolling pin as well and to the palm of your hands. Roll, lift gently, roll again untill you have reached the right size for your cake.<br />To make sure the fondant will cover the whole cake, measure the hight of the cake (x2), the diameter and add it up. For example, if the hight of the cake is 3 inches (x2) = 6 inches, diameter is 7, so 6+7= 13 inches. I would add a couple of inches just to make sure everything is ok!, so lets make it 15.<br />The rolled fondant should be <span style="font-weight: bold;">at least 15 inches in all directions</span>, when you've achieved this, gently lift the fondant and place it on top of the cake, gently press on top and lift the sides carefully to avoid craks, pass your hand around it then use a cake smoother to go around the top and sides, making sure there are no big creases.<br />After you're happy with the result, cut the excess with a sharp knife.<br /><br />Take the second cake, cut the layers and using a big round cookie cutter, cut 3 circles, to create the second tier. Follow the same steps. Leave both cakes overnight as the fondant has to be dried before you assemble the cake and before any decorations.<br /><br />Spread some buttercream to the centre of the cake board (red one with the stars).Use a metal spatula to help you lifting the cake and carefully place the first tier on top.<br />Gently mark the diameter of the second tier on the first one using a little sharp knife.<br />From that border go 1 inch toward the centre and make 4 marks (making a square), you'll place the dwells there. They are necessary to make 2 tier cakes as they give support to the second cake, otherwise they sink like the Titanic....and we don't want that, do we?.<br /><br />You'll need now 4 wooden dwells. I bought a long one at B&Q, 5mm thick and cut one piece first, of 3,5 inches high, sharpen one end and push it gently through one of the marks, this is just to check the length of the dwell, the idea is to see it level with the cake surface. You may need to cut a bit more. Take it out carefully and use it to mark the other wooden dwells you'll use, so they have the same length.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQNvtFZIkZc96Am0U_UynHiKliF6jWvh56yPmW2UNeCjUfpNXGSThEk6aregcsA3w6glPVic3Xmej1Uc1iNyc_FIJ0rm5_9B7EXcmm22L7UVYtg5ZigAN7nvtjIOjseasS-m5M_bwDvw/s1600/Cake3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 313px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQNvtFZIkZc96Am0U_UynHiKliF6jWvh56yPmW2UNeCjUfpNXGSThEk6aregcsA3w6glPVic3Xmej1Uc1iNyc_FIJ0rm5_9B7EXcmm22L7UVYtg5ZigAN7nvtjIOjseasS-m5M_bwDvw/s400/Cake3.jpg" alt="" id="BLOGGER_PHOTO_ID_5706164724093195378" border="0" /></a><br />After you have cleaned them, proceed to put the wooden dwells in the cake.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9rD3jp6xb50Q2K_mRp_IIvx-yCznWTa4SO3b0EbakPUY0snGnN6N86y9t7mrULjtjpA4cAI8mZOhp71uxnUPHUPYzueZ2Sib235xcv62r87yuPZMHll7ED20P_M566w7ZGVVcksHfKhE/s1600/CakeDewels.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 278px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9rD3jp6xb50Q2K_mRp_IIvx-yCznWTa4SO3b0EbakPUY0snGnN6N86y9t7mrULjtjpA4cAI8mZOhp71uxnUPHUPYzueZ2Sib235xcv62r87yuPZMHll7ED20P_M566w7ZGVVcksHfKhE/s400/CakeDewels.jpg" alt="" id="BLOGGER_PHOTO_ID_5706373002326007650" border="0" /></a><br />When all the dwells are in place, spread a bit of buttercream and carefully place the second tier on top.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdBanaGJGJOqPX99WMzV0tHXSO8mBWGi-GGNv8weLg9fzqufK2XPlEbuOA4YSi-opk_rX44EdIEgyjWVZ1byfWGU1eHVyyZUXvB-mg4WJUineBzy5Q-WGF7iAWk9BgJl_ZJ6YdKbij6EY/s1600/Cake4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 338px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdBanaGJGJOqPX99WMzV0tHXSO8mBWGi-GGNv8weLg9fzqufK2XPlEbuOA4YSi-opk_rX44EdIEgyjWVZ1byfWGU1eHVyyZUXvB-mg4WJUineBzy5Q-WGF7iAWk9BgJl_ZJ6YdKbij6EY/s400/Cake4.jpg" alt="" id="BLOGGER_PHOTO_ID_5706378638365104738" border="0" /></a>Now to have fun decorating the cake!... as I said before, I already knew what I wanted to do, made a few drawings and took some measurements to place every bit into place.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSc4AMNjdOhP1Kxa5A8LKQNaNDWmoyAa7W5iN9XNNRAdsHnhXZCdLh_NEwf_pK7-a9xPxyGKgZPPWh231lVWWEPc-SYX9nGSEAyVfHrWeEknzqvx7QzTKrHczCOXPnc0fW1GtbVzRMzQE/s1600/CakeDecoratingStages1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 351px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSc4AMNjdOhP1Kxa5A8LKQNaNDWmoyAa7W5iN9XNNRAdsHnhXZCdLh_NEwf_pK7-a9xPxyGKgZPPWh231lVWWEPc-SYX9nGSEAyVfHrWeEknzqvx7QzTKrHczCOXPnc0fW1GtbVzRMzQE/s400/CakeDecoratingStages1.jpg" alt="" id="BLOGGER_PHOTO_ID_5706379322132671234" border="0" /></a>You can see on picture #1 and #2 the joint between two stripes of fondant....what you can do....(that I unfortunately forgot!) is, damp one of your fingers and gently rub it where the joint is, the fondant gets softer so you can easily make that line disappear.<br />On pic #3 you can see I added the red triangles and before they dried, I used the same cookie cutter I used for the cake board, and pressed it to leave a star shape.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIxvnvUfYQo3qU86M3lKLKEu4R5j8q52l-_N-yNmlBP13iXlSQnCe4SWIfvONpCExFu6cywwHnSHYqzvx766c_AxreZ1v9Et1eOMH4uVKQRJv9KJo-4ipI8OCjSwbaWBvXYyMgrNqZ87g/s1600/TyloPowder.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 227px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIxvnvUfYQo3qU86M3lKLKEu4R5j8q52l-_N-yNmlBP13iXlSQnCe4SWIfvONpCExFu6cywwHnSHYqzvx766c_AxreZ1v9Et1eOMH4uVKQRJv9KJo-4ipI8OCjSwbaWBvXYyMgrNqZ87g/s320/TyloPowder.jpg" alt="" id="BLOGGER_PHOTO_ID_5706380801859174386" border="0" /></a>To stick the decorations to the cake, I make my own edible glue using "Tylo powder". If you don't have it, you can use vanilla extract instead.<br />To do the stripes on the second tier cake, I used a "sugarpaste gun", check it out <a href="http://www.lindyscakes.co.uk/Blog/2009/04/14/how-do-i-get-my-sugar-shaper-to-work/">here</a>. It is a lot of fun to use it!. Compare prices before you buy one.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqgv_YtN3-q7FapYPnkNQIbadOztnnYwljlFRZESSd_UiswnSsWYCr3ltl5LVUvXlKfZOdNQAP94pRV1EKQzCfR9jeWPnKt0-bl8cQU1nsz0gaAh4cykumBkGDpfvlwOwqyCELtAO5hWs/s1600/sugarshaper.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 178px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqgv_YtN3-q7FapYPnkNQIbadOztnnYwljlFRZESSd_UiswnSsWYCr3ltl5LVUvXlKfZOdNQAP94pRV1EKQzCfR9jeWPnKt0-bl8cQU1nsz0gaAh4cykumBkGDpfvlwOwqyCELtAO5hWs/s200/sugarshaper.jpg" alt="" id="BLOGGER_PHOTO_ID_5706393198581357586" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Here you can see the stripes:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2fF1cQN9mNfVTnGEvCblMLna2xiDNbfI9v4WgFy8zD09yao2iBNo5nNBlEj9-Wd94flG1xk8heVeAsd3ijokcSJ52w6fm_PBYBZeSCqP-64X2Ta_xqEspDjqvw7MRmptAR5upNgYjkaQ/s1600/Cake5.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 313px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2fF1cQN9mNfVTnGEvCblMLna2xiDNbfI9v4WgFy8zD09yao2iBNo5nNBlEj9-Wd94flG1xk8heVeAsd3ijokcSJ52w6fm_PBYBZeSCqP-64X2Ta_xqEspDjqvw7MRmptAR5upNgYjkaQ/s400/Cake5.jpg" alt="" id="BLOGGER_PHOTO_ID_5706394591959984914" border="0" /></a>I wanted to paint the stars with gold luster, but it didn't work the way I thought, so then, using white sugarpaste, I cut out some star shapes and stuck them over it.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLmpL0Is97mRLqno0V18FYfrTi729KC1MZpE_ECOgnSBNVamIU4BwLR234j4YsF31gR_YIiabq1CzATayssw3tQKRylInmEzW0EZJXb96ocd5ViFtH66g_ZYDfmr3NcCFUrWcFWJiiXdU/s1600/Cake6.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 338px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLmpL0Is97mRLqno0V18FYfrTi729KC1MZpE_ECOgnSBNVamIU4BwLR234j4YsF31gR_YIiabq1CzATayssw3tQKRylInmEzW0EZJXb96ocd5ViFtH66g_ZYDfmr3NcCFUrWcFWJiiXdU/s400/Cake6.jpg" alt="" id="BLOGGER_PHOTO_ID_5706395721565708802" border="0" /></a>With the same sugar paste, I modelled a little soldier and a small base to place the candle.<br />My original design didn't include the name letters, I added them at the end. Its good to plan your cake but you'll see along the way, that you can make some modifications and that's ok.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivq0zqiYaeAFQ2i63AxpRwDZh1AV5hAIs_i2X342Gyy8uvn3udPziOrwNro0V13RbNVZEoASUIyYQF4naP7vv-w75ugISotO3ACxH2Xqn2c2ILAFXAwDjtJbGPt8pQRkVeOJkQB9h8RV8/s1600/Cake7.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 328px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivq0zqiYaeAFQ2i63AxpRwDZh1AV5hAIs_i2X342Gyy8uvn3udPziOrwNro0V13RbNVZEoASUIyYQF4naP7vv-w75ugISotO3ACxH2Xqn2c2ILAFXAwDjtJbGPt8pQRkVeOJkQB9h8RV8/s400/Cake7.jpg" alt="" id="BLOGGER_PHOTO_ID_5706396917580642802" border="0" /></a>My son loved the cake!!!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw9aGU_12x-Lk-y8LYiv5vY0zXl2qK1pK8hb23izT9bloG3i3q73NQnMAAdSXWIGxzDYv22AxMcipVgqoZ-huEsM69PBjzjhnMk1Qta1TXHpkbLRVV_GAzm5ltoThRpM-fU1ZsV9cLTkM/s1600/Cake8.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw9aGU_12x-Lk-y8LYiv5vY0zXl2qK1pK8hb23izT9bloG3i3q73NQnMAAdSXWIGxzDYv22AxMcipVgqoZ-huEsM69PBjzjhnMk1Qta1TXHpkbLRVV_GAzm5ltoThRpM-fU1ZsV9cLTkM/s400/Cake8.jpg" alt="" id="BLOGGER_PHOTO_ID_5706397198083548066" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMmzA36aURucX8NOqqJSh9tc7nmAxCfmvCkpGrZzfeKEelF8wAtfUVOO69rPqcCQ6_AsnUux7uuUi2ZlyEZt-D9ui_88wXBnDLCL3mx9S35oZbxmUSlo8hm1SEdZDEwSqbJHUw-73sGI/s1600/Cake9.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMmzA36aURucX8NOqqJSh9tc7nmAxCfmvCkpGrZzfeKEelF8wAtfUVOO69rPqcCQ6_AsnUux7uuUi2ZlyEZt-D9ui_88wXBnDLCL3mx9S35oZbxmUSlo8hm1SEdZDEwSqbJHUw-73sGI/s400/Cake9.jpg" alt="" id="BLOGGER_PHOTO_ID_5706397404414185698" border="0" /></a><br />I hope this "tutorial" was clear enough as it is the first time I make one!<br />Thanks for visiting :-)Karinhttp://www.blogger.com/profile/13150832150070248347noreply@blogger.com18tag:blogger.com,1999:blog-8796977463676303213.post-3147689602784173602012-01-20T20:26:00.008+00:002012-01-20T20:56:23.561+00:00Peach and Apricot Crumble Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi99NoMGuGvwvonGVIk_EbBbxT3sMt88i9RIjF1QShjUu0HXPrhD3d1qEa6zapmnKbiqvRmJP50P77qDpWVdh87wT6N6zSIkumbxyI2UE-eqvGvfied3ogrYNLMQBO-c6IE3wlXOxQwhAI/s1600/Crumble.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi99NoMGuGvwvonGVIk_EbBbxT3sMt88i9RIjF1QShjUu0HXPrhD3d1qEa6zapmnKbiqvRmJP50P77qDpWVdh87wT6N6zSIkumbxyI2UE-eqvGvfied3ogrYNLMQBO-c6IE3wlXOxQwhAI/s400/Crumble.jpg" alt="" id="BLOGGER_PHOTO_ID_5699819941230199410" border="0" /></a>Its been a rainy day and as I always say: "Rainy day = Baking day". I already had something in mind... that crumble cake I have made a few times this year. The recipe is from a BBC Good Food magazine. I have modified it a bit and I have to say, this is the best crumble cake I have made so far....so why don't you try it?....believe me....you won't be disappointed!.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />-200 gr butter, softened<br />-225 gr golden caster sugar<br />-225 gr self-raising flour<br />-1 tsp baking powder<br />-3 eggs, beaten<br />-2 tbsp milk<br />-150 gr pot vanilla yogurt<br />-220 gr apricots from a tin (drained)<br />-200 gr peach slices from a tin (drained)<br /><br style="font-weight: bold;"><span style="font-weight: bold;">For the crumble</span><br />-30 gr butter<br />-5 heaped tbsp self-raising flour<br />-4 tbsp <span class="blsp-spelling-error" id="SPELLING_ERROR_0">demerara</span> sugar<br />-1tsp ground cinnamon<br />-A handful of walnut pieces (optional)<br />-A handful of chocolate chips (optional)<br /><br /><span style="font-weight: bold;">1.</span> Line an oblong <span class="blsp-spelling-error" id="SPELLING_ERROR_1">traybake</span> tin (21 x 30 <span class="blsp-spelling-error" id="SPELLING_ERROR_2">cms</span>) with baking paper and heat the oven to 180C/fan 160C/gas 4. Beat the butter, sugar, flour, baking powder, eggs and milk together until creamy. Spoon into the tin, level the top, then bake for 25 minutes until <span style="font-style: italic;">almost</span> set.<br /><br /><span style="font-weight: bold;">2.</span>Meanwhile, get the yogurt and fruit at the ready and make the crumble by rubbing all the ingredients together, except the walnuts and chocolate chips.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXwAXU1UHOO5WQkezqWICaPhn_NcB9wt_qsVHsncpGjH7sM6mMoCdEj-eckW791HS3TXPWgxfOqQLGpRTnfcUjFuooGIalXrn4SUO3ldjXKJSnbuCr_meejc4kVkL1S7N5-CD3JRnHvWg/s1600/ApricotCrumble.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 346px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXwAXU1UHOO5WQkezqWICaPhn_NcB9wt_qsVHsncpGjH7sM6mMoCdEj-eckW791HS3TXPWgxfOqQLGpRTnfcUjFuooGIalXrn4SUO3ldjXKJSnbuCr_meejc4kVkL1S7N5-CD3JRnHvWg/s400/ApricotCrumble.jpg" alt="" id="BLOGGER_PHOTO_ID_5699819413749058034" border="0" /></a><br /><span style="font-weight: bold;">3. </span>When cake has baked for 25 minutes, whip it out of the oven. Working quickly, spoon over the yogurt, scatter over the fruit, then top with the crumble. Sprinkle the walnuts and choc chips on top. Return to oven for 15-20 minutes until a skewer comes out clean.<br /><br />Serve warm as pudding, or cooled and cut into squares with tea.<br />This cake will keep int he fridge for a couple of days.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN-1v8n1d0Bcwc8XZ3g6lehw6fNvtD7kdxmcZDwAcfrKkzXq7onKdIJPdqupJrJCcRDEeYg7nuBRa1KBbEFHCicUcl6tAg2becVJKPzyDs5EWs4KyuXyBOKgf17f2uMaJFDDEs9WF5r-M/s1600/ApricotCrumble4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 257px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN-1v8n1d0Bcwc8XZ3g6lehw6fNvtD7kdxmcZDwAcfrKkzXq7onKdIJPdqupJrJCcRDEeYg7nuBRa1KBbEFHCicUcl6tAg2becVJKPzyDs5EWs4KyuXyBOKgf17f2uMaJFDDEs9WF5r-M/s400/ApricotCrumble4.jpg" alt="" id="BLOGGER_PHOTO_ID_5699815381434479810" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw1jD3vRWqP5JKgLcZfheABRsefoS_XsAUFzFbPjcYITQ7X3kewA-isJRVL1iRDnF4_N7o0l3KNhVGxnFzxDQI2IpRzdfpiu23CK4FkER2oin9d-OdTIQV2W-2ad3SnG4JAmDckpQYlc4/s1600/ApricotCrumble3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw1jD3vRWqP5JKgLcZfheABRsefoS_XsAUFzFbPjcYITQ7X3kewA-isJRVL1iRDnF4_N7o0l3KNhVGxnFzxDQI2IpRzdfpiu23CK4FkER2oin9d-OdTIQV2W-2ad3SnG4JAmDckpQYlc4/s400/ApricotCrumble3.jpg" alt="" id="BLOGGER_PHOTO_ID_5699820229610902178" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjry4yN6hrZvYscbEXXg-49imHyXDEAZbYkaLFK6IUtOJ9qMJqzj12pNDFDkr1zbVO55QHfiEYGv_ts9727NJjkG75IVs07-Xch2tN8UAyFO6LUkCp3KvDdQACiwAUODsprdzoSJF95OuY/s1600/ApricotCrumble2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 157px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjry4yN6hrZvYscbEXXg-49imHyXDEAZbYkaLFK6IUtOJ9qMJqzj12pNDFDkr1zbVO55QHfiEYGv_ts9727NJjkG75IVs07-Xch2tN8UAyFO6LUkCp3KvDdQACiwAUODsprdzoSJF95OuY/s400/ApricotCrumble2.jpg" alt="" id="BLOGGER_PHOTO_ID_5699820426285695490" border="0" /></a><br /><span style="font-weight: bold; font-style: italic;">Variation:</span> You can certainly use nearly any fruit, I have tried it with peach and pears and I'd love to try it with raspberries and blueberries in Summer.Karinhttp://www.blogger.com/profile/13150832150070248347noreply@blogger.com10tag:blogger.com,1999:blog-8796977463676303213.post-22523722416105974342011-12-22T19:21:00.008+00:002011-12-22T22:52:50.960+00:00Snowman Biscuits... and Merry Christmas!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCPXCE132f_fSkej2jVf-n9_jmk1p8YqW62nEAIxq_2kHouFwmsBkOnU7jA9oQfG5Gewr90bkGOAt2WCHxrF72Q4iCDYIO0QeYRUuDHOBLd3-vaI7G4_JEG60cQI1FuoUjKevbGux57v0/s1600/SnowmenBiscuits2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 178px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCPXCE132f_fSkej2jVf-n9_jmk1p8YqW62nEAIxq_2kHouFwmsBkOnU7jA9oQfG5Gewr90bkGOAt2WCHxrF72Q4iCDYIO0QeYRUuDHOBLd3-vaI7G4_JEG60cQI1FuoUjKevbGux57v0/s400/SnowmenBiscuits2.jpg" alt="" id="BLOGGER_PHOTO_ID_5689036258620578770" border="0" /></a>This year passed in a blink!... and it seems to me that each year is passing even faster than the previous one...isn't that crazy?. In the last days I have said to myself: "I'm not going to do anything today, I'll just relax" but it doesn't really work!, there's <span style="font-style: italic;">always</span> something and there I am again, jumping here and there...<br />We moved to a beautiful town last December. It was the sort of change I was really looking forward to. Miraculously we sold our previous house in 4 weeks and in the meantime we found the perfect one for us, well located, already empty, in great condition and next to our son's school. It was all meant to be!. I feel so happy here!.<br />Change didn't stop there, I began to study clinical hypnosis in September and I LOVE IT!. A great new window has been opened for me and I feel very grateful for that.<br /><br />But let's go to the biscuits now...<br /><br />I wasn't sure if I would have the time to do Christmas biscuits this year, too much going on! But I managed to find a bit of time and here they are!.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfS37AgyuEfDSmrCi2gczUDxrk6NJFCV143TogrTTlmGFJECNenRbI92iEYg1cLpEqoqIv6sTK3XxY3PK_hWDBWAqNNN6Hz73Tgzi3jpG7BrQpPY-UlfFoGvVCe1R3EsfH82gEBq4ZEXE/s1600/SnowmenBiscuits1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 273px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfS37AgyuEfDSmrCi2gczUDxrk6NJFCV143TogrTTlmGFJECNenRbI92iEYg1cLpEqoqIv6sTK3XxY3PK_hWDBWAqNNN6Hz73Tgzi3jpG7BrQpPY-UlfFoGvVCe1R3EsfH82gEBq4ZEXE/s400/SnowmenBiscuits1.jpg" alt="" id="BLOGGER_PHOTO_ID_5689046034179787314" border="0" /></a>I had very little time to decorate them, but lots of fun!.<br />The recipe as follows:<br /><br />For the biscuits:<br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br />-5 cups all-purpose flour<br />-2 teaspoons ground ginger<br />-1 teaspoon ground cinnamon<br />-1 teaspoon ground cloves<br />-1/2 teaspoon baking soda<br />-1/2 teaspoon salt<br />-zest of one orange (optional)<br />-1 cup (250gr) unsalted butter, softened<br />-1 cup sugar<br />-1 large egg<br />-1 cup molasses (chancaca in Chile)<br /><br /><span style="font-weight: bold; font-style: italic;">Method:</span><br /><span style="font-weight: bold;">1.</span> Whisk together the flour, ginger, cinnamon, cloves, baking soda, salt, and orange zest (if you're using it) in a medium bowl.<br /><br /><span style="font-weight: bold;">2. </span>Cream together the butter and sugar with your mixer until light and fluffy. Add the egg and molasses and mix until well blended.<br /><br /><span style="font-weight: bold;">3.</span> With the mixer on low, gradually add the flour mixture to the butter mixture until the two are thoroughly blended.<br /><br /><span style="font-weight: bold;">4. </span>Turn dough onto a work surface and divide into three equal portions. Form each one into a rough disk. Now you're ready to roll, chill, and cut out cookie shapes.<br /><br /><span style="font-weight: bold;">5.</span> Preheat the oven to 350°F (175°C)<br /><br /><span style="font-weight: bold;">6.</span> After you've rolled and cut the dough and the cookies are on parchment-lined cookie sheets , bake them on the middle rack of your oven for 12-16 minutes or until the cookies start to turn a deeper brown around the edges.<br /><br /><span style="font-weight: bold;">7.</span> Cool the cookies completely before decorating.<br /><br />*This recipe was taken from the book <a href="http://www.amazon.co.uk/COOKIE-CRAFT-Valerie-Peterson/dp/1580176941/ref=sr_1_1?s=books&ie=UTF8&qid=1324593584&sr=1-1">"Cookie Craft"</a>*<br /><br />I'm very sorry to say I don't have a tutorial for the decoration!!! I <span style="font-style: italic;">promise</span> to give you one the next time.<br /><br /><div style="text-align: center;">Wishing you all a very<br /><span style="color: rgb(204, 0, 0);font-size:130%;" ><span style="font-weight: bold;">MERRY CHRISTMAS!!</span></span><br />Let's count our blessings and be thankful for all of them.<br /></div><span style="color: rgb(102, 51, 255);" class="messageBody" ft="{"type":3}"><br /></span><div style="text-align: center;"><span style="color: rgb(102, 51, 255);" class="messageBody" ft="{"type":3}"><span style="color: rgb(204, 0, 0);">"Deep at the center of my being there is an infinite well of gratitude. I now allow this gratitude to fill my heart, my body, my mind, my consciousness, my very being. This gratitude radiates out from me in all directions, touching everything in my world, and returns to me as more to be grateful for. The more gratitude I feel, the more I am aware that the supply is endless."</span></span><br /><span style="color: rgb(102, 51, 255);" class="messageBody" ft="{"type":3}"><span style="color: rgb(204, 0, 0);">(Louise L. Hay</span></span><span style="color: rgb(204, 0, 0);">)</span></div>Karinhttp://www.blogger.com/profile/13150832150070248347noreply@blogger.com6tag:blogger.com,1999:blog-8796977463676303213.post-44922908100791037512011-11-04T19:30:00.026+00:002011-11-05T22:56:16.385+00:00Raw chocolate treats! - Superfood<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFukw-Yjtw8vHYCbYElnInRqgBFXWDjcztNwGXxAggfzl77-lHZjQUlr-1WaOXyI2G1zuQdmLyutRVGfLcagDAyOcPupiE7X29XOkQ0NQGALMCTqpxsqnOdNm8NMc8-dRoMiEPL5iEL-E/s1600/RawChocolate6.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFukw-Yjtw8vHYCbYElnInRqgBFXWDjcztNwGXxAggfzl77-lHZjQUlr-1WaOXyI2G1zuQdmLyutRVGfLcagDAyOcPupiE7X29XOkQ0NQGALMCTqpxsqnOdNm8NMc8-dRoMiEPL5iEL-E/s400/RawChocolate6.jpg" alt="" id="BLOGGER_PHOTO_ID_5671226871249375794" border="0" /></a><br />Have you ever heard the term <span style="font-style: italic; font-weight: bold; color: rgb(102, 51, 0);">'Raw Chocolate'</span> before? you're maybe more familiar with the word <span style="font-weight: bold; color: rgb(102, 51, 0);">'Cacao'</span>.<a href="http://www.amazon.co.uk/Superfoods-Medicine-Future-David-Wolfe/dp/1556437765/ref=sr_1_1?s=books&ie=UTF8&qid=1320440318&sr=1-1"><br /><br />David Wolfe</a>, in his excellent book <a href="http://www.amazon.co.uk/Superfoods-Medicine-Future-David-Wolfe/dp/1556437765/ref=sr_1_1?s=books&ie=UTF8&qid=1320440318&sr=1-1">'<span class="blsp-spelling-error" id="SPELLING_ERROR_0">Superfoods</span>'</a> puts Cacao (raw chocolate) in second place in the list of the top 10 <span class="blsp-spelling-error" id="SPELLING_ERROR_1">superfoods</span>. But please don't think that with this he means the chocolate bar you get from the shops....no no no....this actually refers to the main and most important of its ingredients: CACAO.<br /><br />"All chocolate is made from cacao beans (Also known as cocoa beans). Cacao is chocolate. All the antioxidant value, mineral benefits, neurotransmitter rejuvenating properties, and overall health-giving qualities of chocolate are found in original cacao. Chocolate consists of just one ingredient - no sugar, no dairy, no chemicals required - that one ingredient is cacao."<br /><br />And because I love chocolate, as much as you do out there, I became very interested in this particular part of the book.<br /><br />Amazing to read that Cacao is the best natural source of the following nutrients:<br />-Antioxidants<br />-Magnesium<br />-Iron<br />-Chromium<br />-Manganese<br />-Zinc<br />-Copper<br />-Vitamin C<br />-Omega-6 Fatty Acids<br />-<span class="blsp-spelling-error" id="SPELLING_ERROR_2">Phenylethylamine</span> (PEA)<br />-<span class="blsp-spelling-error" id="SPELLING_ERROR_3">Anandamide</span><br />-<span class="blsp-spelling-error" id="SPELLING_ERROR_4">Tryptophan</span><br />-Serotonin<br />-Fiber<br />-<span class="blsp-spelling-error" id="SPELLING_ERROR_5">Methylxanthines</span>: Caffeine and <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Theobromine</span><br />No wonder why is also called -since the 18<span class="blsp-spelling-error" id="SPELLING_ERROR_7">th</span> century- "the food of the gods"!.<br /><br />I was very surprised (and happy!) when <a href="http://www.indigo-herbs.co.uk/">Indigo Herbs</a> (where I bought the <a href="http://lets-bake-today.blogspot.com/2011/09/lucuma-powderyay.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_8">Lucuma</span> powder</a>) contacted me to offer to send me a <a href="http://www.indigo-herbs.co.uk/acatalog/Raw_Chocolate_Kits.html">"Raw chocolate kit"</a> to give it a try, experiment and then let them know what I thought about it. It took me a second to say DEAL!. This happened immediately after I read David Wolfe's book....isn't that the sweetest coincidence?.<br /><br />A few days later I received this in the post:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_j7WqY42dhIni0VIVTAmaFedqEJe7_mncUbmPu4EHzu2iHSZi5QM5yA_51CaAB750mDtJ6mBzoXS1oMHVmvN_cGt-kPFzc9yUSkGdSG0AAEylQJnango3srQbY9sv85se2qvyPOK55oo/s1600/RawChocolateKit1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_j7WqY42dhIni0VIVTAmaFedqEJe7_mncUbmPu4EHzu2iHSZi5QM5yA_51CaAB750mDtJ6mBzoXS1oMHVmvN_cGt-kPFzc9yUSkGdSG0AAEylQJnango3srQbY9sv85se2qvyPOK55oo/s400/RawChocolateKit1.jpg" alt="" id="BLOGGER_PHOTO_ID_5671227291869938466" border="0" /></a>Without even <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">opening</span> the packet, I could smell the chocolate....<span class="blsp-spelling-error" id="SPELLING_ERROR_10">ooooh</span> my!, the contents?:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3hGi5UJjuvhu2MIVPkjOmJ8K-SCDhfTPQpFTteMOmZ8qciOr4PA6kbZTqJnSx7bUYwhq71FO0zkETHkgUHBAWcL39s5qGgfndHv5lQn1psZfzg-iyimxYSLxDxXo-9GfDzwLVCnwkJyo/s1600/RawChocolateKit3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 364px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3hGi5UJjuvhu2MIVPkjOmJ8K-SCDhfTPQpFTteMOmZ8qciOr4PA6kbZTqJnSx7bUYwhq71FO0zkETHkgUHBAWcL39s5qGgfndHv5lQn1psZfzg-iyimxYSLxDxXo-9GfDzwLVCnwkJyo/s400/RawChocolateKit3.jpg" alt="" id="BLOGGER_PHOTO_ID_5671227188999680130" border="0" /></a>Raw Agave Nectar, Raw Cocoa Butter, Raw Cacao Powder, Vanilla and a leaflet with the instructions.<br />Because it was the very first time I had in my hands the wonderful opportunity to make my very own chocolate, instead of using all the ingredients at once (this wonderful kit contains enough to prepare 750gr!), I decided to use 100gr to begin with.<br /><br />I honestly felt like Willy <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Wonka</span>!.<br /><br />Temperature is really important....and as Michael, from Indigo Herbs, told me, you don't really need a fancy thermometer (although, if you have it, great!), simply put some water in a pan and as soon as it reaches the boiling point, remove it from the heat. Wait 5 minutes, use a heat proof bowl and place it over the water. Put the Cacao butter in the bowl (make sure no water comes in) and wait until in melts completely.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Xz1jenTJA0HE0pD0NxC6O4viY4VLdHzQFQfMrcqnhTqp72qJVhfpN89znFUdMbM7rlcg9zE4KjKiezda3h5-BJOk8__g2L6urdsgdx9Wa0lKYZ1Vx0Cb67PtFsXneK1ddHh5GbOi-s0/s1600/CocoaButter.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Xz1jenTJA0HE0pD0NxC6O4viY4VLdHzQFQfMrcqnhTqp72qJVhfpN89znFUdMbM7rlcg9zE4KjKiezda3h5-BJOk8__g2L6urdsgdx9Wa0lKYZ1Vx0Cb67PtFsXneK1ddHh5GbOi-s0/s400/CocoaButter.jpg" alt="" id="BLOGGER_PHOTO_ID_5671226795047867186" border="0" /></a>Once you see that the butter has completely melted, add the vanilla. Mix it well with the butter.<br />After that, add the cacao powder, one spoonful, stir gently and blend well, then another one <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">until</span> you've added all the cocoa powder you want to use.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR40qniSuhKMQsOjYQ1S_tGPKR533gmTSpbRw6hijWuwCW9k7QGl9DBRyQzUi2JBv7APpyOV1r-mI-o_oA-I87ALDv7VZb78UTgFwr7teEo9Y9UWCbsGNmLcHe3g0uM23SbPCdARf1kBc/s1600/CocoaPowder.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR40qniSuhKMQsOjYQ1S_tGPKR533gmTSpbRw6hijWuwCW9k7QGl9DBRyQzUi2JBv7APpyOV1r-mI-o_oA-I87ALDv7VZb78UTgFwr7teEo9Y9UWCbsGNmLcHe3g0uM23SbPCdARf1kBc/s400/CocoaPowder.jpg" alt="" id="BLOGGER_PHOTO_ID_5671226398913459746" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib7dH4BMDloczcEY8w8fhOvw5fGr-zoTXqGV8JyelqhQg8Agh2KdiAMYjA5EfMA2osvb-NSfd4vtSkoeowGEJgu-lkMm8WZcQ0F0V_IB3pOMU9DA-ZO-Oq_sIXb9k7nqapIhw_a1LCVFA/s1600/MeltedChocolate.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib7dH4BMDloczcEY8w8fhOvw5fGr-zoTXqGV8JyelqhQg8Agh2KdiAMYjA5EfMA2osvb-NSfd4vtSkoeowGEJgu-lkMm8WZcQ0F0V_IB3pOMU9DA-ZO-Oq_sIXb9k7nqapIhw_a1LCVFA/s400/MeltedChocolate.jpg" alt="" id="BLOGGER_PHOTO_ID_5671226320134975330" border="0" /></a>Once the cocoa powder has blended completely with the butter and vanilla (pic above), add the raw agave nectar whilst still stirring gently.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsHCMXSSlrXZyshhyphenhyphenM8y64AqiRUT5o3NfZGKKJ0ELwVmrCM4s5TFw3eF-7IzmdvMW1vjstuLQSW440ZGbaUTe82HxqEXqaR0_KmZMaAWHnDhNqFfdGAU4WmhXSodpACiZ-Gxp027_1YHU/s1600/AgaveNectar.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsHCMXSSlrXZyshhyphenhyphenM8y64AqiRUT5o3NfZGKKJ0ELwVmrCM4s5TFw3eF-7IzmdvMW1vjstuLQSW440ZGbaUTe82HxqEXqaR0_KmZMaAWHnDhNqFfdGAU4WmhXSodpACiZ-Gxp027_1YHU/s400/AgaveNectar.jpg" alt="" id="BLOGGER_PHOTO_ID_5671226541614458930" border="0" /></a>Then stir and stir <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">until</span> you get a nice creamy consistency, like the picture bellow. Then with a spoon fill your chocolate moulds, you can also use ice cube trays (the silicon ones) or little petite four cases.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSaK1lvpONulu5UFdrj1bND33EkqJ7XoeQEvcwhRRxtRk65KaJYJOFRuCUPve5lgyQ66dcoJw8xO_8I4TxZ7GtBNIce25eRjbP5uyAga5uFIT7piD1Cq1ztSbmmUHCGzM6ClfRKcm8kew/s1600/RawChocolate.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSaK1lvpONulu5UFdrj1bND33EkqJ7XoeQEvcwhRRxtRk65KaJYJOFRuCUPve5lgyQ66dcoJw8xO_8I4TxZ7GtBNIce25eRjbP5uyAga5uFIT7piD1Cq1ztSbmmUHCGzM6ClfRKcm8kew/s400/RawChocolate.jpg" alt="" id="BLOGGER_PHOTO_ID_5671226255624391906" border="0" /></a>Because I knew the raw chocolate is bitter than the one you usually get in the shops, I added a little ball of marzipan to go inside my treats... (I love marzipan).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1QQzY1T8RUto1as4iYK6KsH3ODIDz5oo9ij6atKoLXXsfc3K1IwlrQji7S4_5zIzXxKZ0bHY1CFBFuTo4EijvtkUCKGD8NtXvtpeFVH4mhVC9_BNcxCi73FqJ_kLxcihWhshyt-1d2qg/s1600/RawChocolateMarzipan.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 290px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1QQzY1T8RUto1as4iYK6KsH3ODIDz5oo9ij6atKoLXXsfc3K1IwlrQji7S4_5zIzXxKZ0bHY1CFBFuTo4EijvtkUCKGD8NtXvtpeFVH4mhVC9_BNcxCi73FqJ_kLxcihWhshyt-1d2qg/s400/RawChocolateMarzipan.jpg" alt="" id="BLOGGER_PHOTO_ID_5671226158848350354" border="0" /></a>After that, put the tray in the freezer <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">until</span> they set and are firm enough to pop them out and enjoy them!.<br /><br />I have to say....the flavour is intense and sensational... you feel '<span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">chocolate</span> satisfied' quicker than with the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">commercial</span> type of chocolate. Knowing you're getting the very best of the cacao beans, all the goodness that ancient civilizations also enjoyed in many ways, makes you feel even better.<br /><br />My 3 year old tried one of these treats and was soon asking me for more!!!....brilliant!!.<br /><br />I still have more raw ingredients to give it another go so keep an eye on my blog.<br />My suggestion? <span style="font-style: italic;">definitely</span> give yourself the pleasure of making your own, proper chocolate... your life won't be the same!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiePbX38SzcyOpEvCULz4Vk18e3JJ1GuhHDxFMdQpm_A9ZR9iY7FdGBSGdD9zM7irR3V72zeNgsY2OX9wAlie2hvU2mOEXsRaMYlp-4OzeGEFQ_7mFOGyJTkJNMF7U5xm3KtmImhQnCu5U/s1600/RawChocolate5.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 284px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiePbX38SzcyOpEvCULz4Vk18e3JJ1GuhHDxFMdQpm_A9ZR9iY7FdGBSGdD9zM7irR3V72zeNgsY2OX9wAlie2hvU2mOEXsRaMYlp-4OzeGEFQ_7mFOGyJTkJNMF7U5xm3KtmImhQnCu5U/s400/RawChocolate5.jpg" alt="" id="BLOGGER_PHOTO_ID_5671226023758440610" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh66xHdGm4Q-Nr14buUhcsRaXYjU0r-YIaC8q1PJiy0V6S_apzJ8Mer2CM9j4C6zSOmloBvgPy_CH9CcXHLudju4ta462YAx8U9PRX0AOLxq3NYDGJD1nClLzQpEdQbfLaIznvFZ5c16ec/s1600/RawChocolate3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 284px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh66xHdGm4Q-Nr14buUhcsRaXYjU0r-YIaC8q1PJiy0V6S_apzJ8Mer2CM9j4C6zSOmloBvgPy_CH9CcXHLudju4ta462YAx8U9PRX0AOLxq3NYDGJD1nClLzQpEdQbfLaIznvFZ5c16ec/s400/RawChocolate3.jpg" alt="" id="BLOGGER_PHOTO_ID_5671225943644690658" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5DKavcFWDBvih4Tm2B-i_aUrHLvZr_HqhOMQSqz6EFP7uLaJsc-LltgJQcgdnS2xGob78LDX3NaWXk_JFFRBwt386cNb49CNsva671gqLO1cxPJ5I4TuhJAdykyxcR1wlbNumVqaLFlc/s1600/RawChocolate4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 284px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5DKavcFWDBvih4Tm2B-i_aUrHLvZr_HqhOMQSqz6EFP7uLaJsc-LltgJQcgdnS2xGob78LDX3NaWXk_JFFRBwt386cNb49CNsva671gqLO1cxPJ5I4TuhJAdykyxcR1wlbNumVqaLFlc/s400/RawChocolate4.jpg" alt="" id="BLOGGER_PHOTO_ID_5671225825778359570" border="0" /></a>If you want to get a 'Raw Chocolate Kit' for yourself or as a present for someone else, go to <a href="http://www.indigo-herbs.co.uk/acatalog/Raw_Chocolate_Kits.html">Indigo Herbs of Glastonbury</a> online. Excellent service and quality.Karinhttp://www.blogger.com/profile/13150832150070248347noreply@blogger.com14tag:blogger.com,1999:blog-8796977463676303213.post-91447559180875662792011-09-29T14:21:00.011+01:002011-09-29T23:42:08.517+01:00Lúcuma pretzels....delicious!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWO7PdMCk758nGMKOviIUtZmd61hHB_iwPbwzvP_OE2zeUhwTnh2TV_boV6hONHCFUG0CMrtYvRkMHUUNnTVNVNbMlLgIdoBZDcC8QjbErGOnHho7-B63HwsYC7HCONc3AKZ3ceS_iA3k/s1600/LucumaPretzels8.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWO7PdMCk758nGMKOviIUtZmd61hHB_iwPbwzvP_OE2zeUhwTnh2TV_boV6hONHCFUG0CMrtYvRkMHUUNnTVNVNbMlLgIdoBZDcC8QjbErGOnHho7-B63HwsYC7HCONc3AKZ3ceS_iA3k/s400/LucumaPretzels8.jpg" alt="" id="BLOGGER_PHOTO_ID_5657772416221773154" border="0" /></a><br />I recently bought powder lúcuma as its one of the 2 fruits I really miss from Chile (the other one is Chirimoya). I was very excited to try it in a recipe and here I am!. After making the successful <a href="http://lets-bake-today.blogspot.com/2011/09/chocolate-pretzels.html">chocolate pretzels</a> from a previous post, I decided to do my very own variation with lúcuma....and let me tell you something, I like this one even better than the chocolate one!!...too good to be true? give it a go!:<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />-100g or a generous 1/3 cup of unsalted butter.<br />-100g or 7 tbsp caster (superfine) sugar.<br />-1 egg<br />-200g of plain (all-purpose) flour.<br />-50g of <a href="http://lets-bake-today.blogspot.com/2011/09/lucuma-powderyay.html">lúcuma powder</a>.<br /><br /><span style="font-weight: bold;">To decorate:</span><br />-Icing sugar<br /><br /><span style="font-weight: bold;">1.</span> Lightly grease a baking tray or line with baking paper.<br />Beat together the butter and sugar in a mixing bowl until light and fluffy. Beat in the egg.<br /><br /><span style="font-weight: bold;">2. </span>Sift together the flour and Lucuma powder and gradually beat in to form a soft dough.<br />Use your fingers to incorporate the last of the flour and bring the dough together. Make a ball, wrap with cling film and put in the fridge for 15 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPvrSUSKHZcbZywf65IWxyrg1OF6eKJod_HSqurcYYrU5qNN_lwHL9DxmqEd_B75F6vuKSlh2ajkQ69QCW9_zOicVwwk5ZMBZvYIlWvC0jbaPibMFnGkdAvwEdkGI_k3SjpxSto6HTAZo/s1600/LucumaPretzelsDough.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 279px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPvrSUSKHZcbZywf65IWxyrg1OF6eKJod_HSqurcYYrU5qNN_lwHL9DxmqEd_B75F6vuKSlh2ajkQ69QCW9_zOicVwwk5ZMBZvYIlWvC0jbaPibMFnGkdAvwEdkGI_k3SjpxSto6HTAZo/s400/LucumaPretzelsDough.jpg" alt="" id="BLOGGER_PHOTO_ID_5657773176039479346" border="0" /></a><br /><span style="font-weight: bold;">3.</span> Break pieces from the dough and roll into thin sausage shapes about 10cm/4 inches long and 6mm thick. Twist into pretzel shapes by making a circle, then twist the ends through each other to form a letter "B".<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0z1fz1FpvW0WfNdAI1QPQXMe79lXevZCvTpApHe7sKUedYy8Y4uTM0dVdvx4vGuspoiBoLwwEl42BlCngWbczFTlCBYzGfNFOSAJsy-H4bXw38YmE7NNkT2jWnkHjKX5ZDbpW5YktTW8/s1600/LucumaPretzelSteps.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 364px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0z1fz1FpvW0WfNdAI1QPQXMe79lXevZCvTpApHe7sKUedYy8Y4uTM0dVdvx4vGuspoiBoLwwEl42BlCngWbczFTlCBYzGfNFOSAJsy-H4bXw38YmE7NNkT2jWnkHjKX5ZDbpW5YktTW8/s400/LucumaPretzelSteps.jpg" alt="" id="BLOGGER_PHOTO_ID_5657773389173710402" border="0" /></a><span style="font-weight: bold;">4.</span> Place on the prepared baking tray, slightly spaced apart to allow for spreading during cooking.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha3mjZwvXnCMIMYjqmO0truH1JGea49SXhRiF8lAZiNq8RevZHiVX2an841VL46DBQnOQ9fZUsWlNChi5F7szTlIrzW6WeSTrjCUujbTbWGQYEkmBR4Rid_LnWkHXSx4xCYnCrPean1QI/s1600/LucumaPretzels1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha3mjZwvXnCMIMYjqmO0truH1JGea49SXhRiF8lAZiNq8RevZHiVX2an841VL46DBQnOQ9fZUsWlNChi5F7szTlIrzW6WeSTrjCUujbTbWGQYEkmBR4Rid_LnWkHXSx4xCYnCrPean1QI/s400/LucumaPretzels1.jpg" alt="" id="BLOGGER_PHOTO_ID_5657773727817200450" border="0" /></a><br /><span style="font-weight: bold;">5.</span> Bake in a preheated oven, 190C/375F/Gas mark 5, for 8-12 minutes (not more or they'll probably burn).<br />The smell coming from the oven is just incredible.... and believe me, all your neighbours will be queuing up outside your door :-)<br />Leave the pretzels to cool slightly on the baking tray, then transfer to a wire rack to cool completely.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii14t7EVvtA258D_3bLy8d7sWI-9g9_1KCohoxCx6l6IAtCQA6FSXYthz4hvKIwCl4exqDQuqXTQ4tbrv59G2iAKZJ1qjGeaf3GP5Rp6PB7YGPNzv7KlABbtMjxa_mPSQmctSI0-WmZlI/s1600/LucumaPretzels3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii14t7EVvtA258D_3bLy8d7sWI-9g9_1KCohoxCx6l6IAtCQA6FSXYthz4hvKIwCl4exqDQuqXTQ4tbrv59G2iAKZJ1qjGeaf3GP5Rp6PB7YGPNzv7KlABbtMjxa_mPSQmctSI0-WmZlI/s400/LucumaPretzels3.jpg" alt="" id="BLOGGER_PHOTO_ID_5657774280473394978" border="0" /></a><br />Sprinkle them with icing sugar, instead you can mix icing sugar and lúcuma powder to sprinkle your pretzels.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9DCWA4sfC7piZZL-R1lKbgk_qtK6bhz3UVwD0FEoWFBA5jATCpsgoFYn1joos09NAAK1ijkuIw9GU7GKL6Tt_Nq7WU-2jiLO1FnZUAIbovC2bsKRsxWBdhKcN5yc5IV0_c4K7BhyphenhyphenIkGI/s1600/LucumaPretzels4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9DCWA4sfC7piZZL-R1lKbgk_qtK6bhz3UVwD0FEoWFBA5jATCpsgoFYn1joos09NAAK1ijkuIw9GU7GKL6Tt_Nq7WU-2jiLO1FnZUAIbovC2bsKRsxWBdhKcN5yc5IV0_c4K7BhyphenhyphenIkGI/s400/LucumaPretzels4.jpg" alt="" id="BLOGGER_PHOTO_ID_5657774772584316690" border="0" /></a>To store them, simply put them in an air tight container, a tin box is ideal.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjokfj8wEzLk5Ey-MaF3ZiDu1FMLweOl3N7_9S5-tZDQrd5D3Gne-DvvejoQ75QJbsITMZPNjg1aAlNVNQxi0Fwd0neZI3n3ddfNv7z8yni5J_shdGy9F_5nNAFzWvAT7KB1RRCBMGgcjI/s1600/LucumaPretzels7.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 257px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjokfj8wEzLk5Ey-MaF3ZiDu1FMLweOl3N7_9S5-tZDQrd5D3Gne-DvvejoQ75QJbsITMZPNjg1aAlNVNQxi0Fwd0neZI3n3ddfNv7z8yni5J_shdGy9F_5nNAFzWvAT7KB1RRCBMGgcjI/s400/LucumaPretzels7.jpg" alt="" id="BLOGGER_PHOTO_ID_5657775061663686498" border="0" /></a><br />I didn't want to dip them in chocolate like the choc pretzels I did before, simply because the lúcuma flavour is woth enjoying just the way it is, although nobody says you can't use chocolate!.<br /><br />ENJOY! x<br /><span style="display: block;" id="formatbar_Buttons"><span onmouseover="ButtonHoverOn(this);" onmouseout="ButtonHoverOff(this);" onmouseup="" onmousedown="CheckFormatting(event);FormatbarButton('richeditorframe', this, 8);ButtonMouseDown(this);" class="" style="display: block;" id="formatbar_CreateLink" title="Link"><img src="http://www.blogger.com/img/blank.gif" alt="Link" class="gl_link" border="0" /></span></span>Karinhttp://www.blogger.com/profile/13150832150070248347noreply@blogger.com13tag:blogger.com,1999:blog-8796977463676303213.post-1414339114137071512011-09-22T16:57:00.007+01:002011-09-22T17:53:33.310+01:00Lucuma powder...yay!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-5f5gFF42SpFVCjjZ-yVPP5EEKJcIQlZjbISeKPEaH1qLYX4azmHh4px07bTNTASbcnV5ysBQoTx4TFzfzvBjV2Mc1Gn0-kUM_L-p9f3hPF3-uQNxz2VAZsVvP1nY8enBal_5s2WiL8A/s1600/lucuma.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 293px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-5f5gFF42SpFVCjjZ-yVPP5EEKJcIQlZjbISeKPEaH1qLYX4azmHh4px07bTNTASbcnV5ysBQoTx4TFzfzvBjV2Mc1Gn0-kUM_L-p9f3hPF3-uQNxz2VAZsVvP1nY8enBal_5s2WiL8A/s400/lucuma.jpg" alt="" id="BLOGGER_PHOTO_ID_5655223922105726946" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">*In the picture: Lucuma fruit</span></span><br /></div><br />I was born and raised in Chile and moved to England in 2005. I never thought I would miss any fruit as we get nearly everything here. But there are two that I REALLY miss: <span style="font-style: italic;">Chirimoya and Lúcuma</span>. This last one in particular, the flavour is difficult to put into words and the ones who have tried it will agree with me.<br />You don't eat the fruit as it comes from the tree, it has a dry, pastry-like texture. The fruit is mainly processed and sold as purée or mixed with other ingredients, especially for puddings (desserts). Lucuma ice cream is very popular in Chile, also Lucuma mixed with dulce de leche and added to cakes....hmmm!...Gosh I'm dribbling already!.<br />A Chilean friend of mine who lives in Houston, <a href="http://enmicocinahoy.blogspot.com/2011/04/torta-de-merengue-lucuma.html">Pilar</a>, had a gorgeous recipe <a href="http://enmicocinahoy.blogspot.com/2011/04/torta-de-merengue-lucuma.html">in her blog</a> that made me miss Lucuma even more....Looking online I found Lucuma powder!!! I never imagined you could find it like that and I was even more surprised when I found it in the UK....BINGO!. So I bought 500g and received it in the post today....how fabulous!!!!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix4egx1J9pVSj2qOSstRY1SkjtJZC1ZP1X7qo8VX7xm-ZH0sqets_5rr0MPCiwNkIpMlh_UfibvtNRh6pFdxmVsU96yhyqFiRqVRSJBGTzXYlklr32mZ8AHozET5tD89BOaCUs_yhoozY/s1600/LucumaPowder.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 275px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix4egx1J9pVSj2qOSstRY1SkjtJZC1ZP1X7qo8VX7xm-ZH0sqets_5rr0MPCiwNkIpMlh_UfibvtNRh6pFdxmVsU96yhyqFiRqVRSJBGTzXYlklr32mZ8AHozET5tD89BOaCUs_yhoozY/s400/LucumaPowder.jpg" alt="" id="BLOGGER_PHOTO_ID_5655227905784365266" border="0" /></a><br />I can't wait to use it...I have so many ideas already!.<br /><br />If you want to know more about Lucuma:<br /><br /><span align="center"><strong>NAME</strong><br />Lucuma<br /><br /><strong>LATIN NAME</strong><br />Pouteria Lucuma<br /><br /><strong>Also Known As</strong><br />lucmo or eggfruit<br /><br /><strong>ORIGIN</strong><br />A tropical plant native to lands 1000 to 2400 m above sea level in Chile, Peru and Ecuador although it can be grown in some similar climates.<br /><br /><strong>PARTS USED</strong><br />Fruit</span><br /><br /><span align="center"><strong>TRADITIONAL HERBAL USES AND MEDICINAL PROPERTIES</strong><br />Lucuma is a deliciously sweet fruit prized for it's unique taste and used as a flavour in desserts, drinks and especially ice-cream (in Peru). Lucuma is a great source of of carbs, fibre and vitamins, especially iron, niacin and beta-carotene. Sugar wise it naturally contains glucose, fructose, sucrose, and inositol.<br />But it's real greatness is that it is a healthy part of any diet and a totally delicious flavour. In Peru, Lucuma ice-cream is more popular than strawberry or chocolate or vanilla!<br />Lucuma powder is quite suitable for Raw, Vegan and Vegitarian diets and is an increasingly popular ingredient in the finest raw food recipes.<br /><br /><strong>FOLKLORE AND HISTORY</strong><br />Lucuma appears to have been cultivated since ancient times by the various indigenous races of the highlands of parts of Chile, Peru and Ecuador. It was an important offering to the gods and even now it is still respected by native cultures. The Ayacucho and Cajamarcan people both have powerful beliefs associated with the trees which are also still a major part of their diets.<br />Lucuma trees are depicted on pre-Columbian ceramics found at indigenous burial sites in coastal Peru far from where it can be successfully cultivated. This suggests it has been a popular fruit traded between cultures for a long time. It was certainly well known to the Inca (from whose language, Quechua, we get the name Lucuma) and was cultivated by them when the Europeans invaded.<br />Lucuma was documented by the Europeans in 1531 as growing in Ecuador. It appears in the botanical record again in 1776 when it was presumed exclusively grown in northern Chile. However in 1915 seeds were taken on behalf of the United States Government from Ollantaytambo, a mysterious pre-Incan megalithic city fotress. This suggests that either Lucuma production declined throughout the initial European invasion of the Americas or it's seemingly sporadic appearance is a result of patchy research. Either way it was not quickly adopted by the invaders and has become known as one of the “lost crops of the Inca”.<br />Today both Lucma production and demand is on the rise. In Peru Lucuma ice cream is believed to be more popular than vanilla, strawberry or chocolate!<br /><br /><strong>DOSAGE</strong><br />Eat as much of it as you like<br /><br /><strong>PRECAUTIONS</strong><br />None </span><br /><br />*Info taken from: <a href="http://www.indigo-herbs.co.uk/index.html">Indigo Herbs of Glastonbury</a> where I bought the Lucuma powder from, they sell an incredible variety of herbal products and superfoods, take a look! *Karinhttp://www.blogger.com/profile/13150832150070248347noreply@blogger.com10tag:blogger.com,1999:blog-8796977463676303213.post-66079984293250378512011-09-19T18:38:00.016+01:002011-09-20T14:38:19.951+01:00Chocolate Pretzels<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1r9_K4fNJngNZdnapiWxJVHw5mJSwu94-bkWCHTLhUojlbxjaLW_YNzGbw4ZttztI_m8u5gmj5sjzwRIYYd7R_ksvIOGx-3mdJHwdPEPTBMz-JYCLhtgfvlK9oiEDiReLU5presHSLpk/s1600/Pretzels5.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1r9_K4fNJngNZdnapiWxJVHw5mJSwu94-bkWCHTLhUojlbxjaLW_YNzGbw4ZttztI_m8u5gmj5sjzwRIYYd7R_ksvIOGx-3mdJHwdPEPTBMz-JYCLhtgfvlK9oiEDiReLU5presHSLpk/s400/Pretzels5.jpg" alt="" id="BLOGGER_PHOTO_ID_5654426051121869938" border="0" /></a>I like to bake, you know...but when its cold and rainy like today, I like it even more... so I grabbed one of my books, "Super Cookery, Chocolate & Baking" to look for a yummy treat... page 174 had it! "Chocolate pretzels", I saw this page many times before and thought they would be ideal for a birthday party, but not necessarily! they can also be a treat for your kids when they come back from school, or to have accompanied by a coffee with your friends.<br />As soon as I came back from dropping my little man at nursery, I put my apron on, rolled up my sleeves, tuned in to BBC Radio 2 and action begun.<br /><br />The recipe as follows:<br /><span style="font-weight: bold;">Ingredients:</span><br />-100g or a generous 1/3 cup of unsalted butter.<br />-100g or 7 tbsp caster (superfine) sugar.<br />-1 egg<br />-225g or 2 cups of plain (all-purpose) flour.<br />-25g or 1/4 cup of cocoa powder<br /><br /><span style="font-weight: bold;">To decorate:</span><br />-15g or 1tbsp of butter<br />-100g dark or milk chocolate to melt<br />-Icing sugar to dust or sugar sprinkles<br /><br /><span style="font-weight: bold;">1.</span> Lightly grease a baking tray or line with baking paper.<br />Beat together the butter and sugar in a mixing bowl until light and fluffy. Beat in the egg.<br /><br /><span style="font-weight: bold;">2. </span>Sift together the flour and cocoa powder and gradually beat in to form a soft dough.<br />Use your fingers to incorporate the last of the flour and bring the dough together. Make a ball, wrap with cling film and put in the fridge for 15 minutes.<br /><span style="font-weight: bold;">3.</span> Break pieces from the dough and roll into thin sausage shapes about 10cm/4 inches long and 6mm thick. Twist into pretzel shapes by making a circle, then twist the ends through each other to form a letter "B".<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLpRVlzlceurEuTMkUuWZzzr5uCi32FHQGnF_-K17trJWUcKgAOIU0jm5jvotRNvb9zHibvl83o4FqrezF_5D8uOEtJkkFE8HJbfr-gTayx6bN8wMf5qUSG_IW1fEQTd3YWt7ekFmh6Uw/s1600/PretzelsSteps.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 260px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLpRVlzlceurEuTMkUuWZzzr5uCi32FHQGnF_-K17trJWUcKgAOIU0jm5jvotRNvb9zHibvl83o4FqrezF_5D8uOEtJkkFE8HJbfr-gTayx6bN8wMf5qUSG_IW1fEQTd3YWt7ekFmh6Uw/s400/PretzelsSteps.jpg" alt="" id="BLOGGER_PHOTO_ID_5654425130900603714" border="0" /></a><br /><span style="font-weight: bold;">4.</span> Place on the prepared baking tray, slightly spaced apart to allow for spreading during cooking.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0anZFB1pND5vTpUxxMzoXGJFY7C0CijIaTeQy4mDSfBmMGtKu-G2S-GZVK6yO2C9UZXuEoOJIP_EsvnTg0MWG2dkrDc0VFMOtl3tRQiTgX-IgNRmvyM8PTnTNxgXqsySmkPc2VxPNEZw/s1600/Pretzels3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0anZFB1pND5vTpUxxMzoXGJFY7C0CijIaTeQy4mDSfBmMGtKu-G2S-GZVK6yO2C9UZXuEoOJIP_EsvnTg0MWG2dkrDc0VFMOtl3tRQiTgX-IgNRmvyM8PTnTNxgXqsySmkPc2VxPNEZw/s400/Pretzels3.jpg" alt="" id="BLOGGER_PHOTO_ID_5654425442895738610" border="0" /></a><br /><span style="font-weight: bold;">5.</span> Bake in a preheated oven, 190C/375F/Gas mark 5, for 8-12 minutes.<br />Leave the pretzels to cool slightly on the baking tray, then transfer to a wire rack to cool completely.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg60E-7DAxQrDJ2hjBusM0_SKB5Nrxnatfwog_8QFMrpESJmzX1CbcYzVThkXO2FdIGvfNzKBntNf5ulydzypz6OioYkutgfLUYym0NXitbfd9gfjyu45OtJ2zFaRAFqnA89Ppun9EJuoQ/s1600/Pretzels4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg60E-7DAxQrDJ2hjBusM0_SKB5Nrxnatfwog_8QFMrpESJmzX1CbcYzVThkXO2FdIGvfNzKBntNf5ulydzypz6OioYkutgfLUYym0NXitbfd9gfjyu45OtJ2zFaRAFqnA89Ppun9EJuoQ/s400/Pretzels4.jpg" alt="" id="BLOGGER_PHOTO_ID_5654425654601166194" border="0" /></a><br /><span style="font-weight: bold;">6.</span> Melt the butter and chocolate in a bowl set over a pan of gently simmering water, stirring to combine.<br /><br /><span style="font-weight: bold;">7.</span> Dip half of each pretzel into the chocolate and allow the excess of chocolate to drip back into the bowl. Place the pretzels on a sheet of grese proof paper or baking paper and leave to set. (If you want to use sprinkles, do it now before the chocolate sets).<br /><br /><span style="font-weight: bold;">8.</span> When set, dust the non-chocolate coated side of each pretzel with icing (confectioners) sugar before serving.<br /><br />These delicious pretzels are ideal for birthday parties, picnics... ideal with a coffee or glass of milk!. I made them for my son, when he comes back from nursery, but the friends coming over also get the benefit :-)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzOH-jiLLHYWJaYlalN9Oug3SJVHRY8bkGWndUEF_Qj7pZj_Yuxsbu9k8iSL3pFDgO4nYKWxPkG6w4zsw35qkY2M9z3s4shbN5zNmqd0JD66IY52P9Wst0FlaLLKXCO23R543nf3sow8U/s1600/Pretzels6.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 274px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzOH-jiLLHYWJaYlalN9Oug3SJVHRY8bkGWndUEF_Qj7pZj_Yuxsbu9k8iSL3pFDgO4nYKWxPkG6w4zsw35qkY2M9z3s4shbN5zNmqd0JD66IY52P9Wst0FlaLLKXCO23R543nf3sow8U/s400/Pretzels6.jpg" alt="" id="BLOGGER_PHOTO_ID_5654426363327356466" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoGUaOeGMrTzcuJ4hAKP8ci171FzTo4qpsQeaXSwkZfV_9k38bRe8tH8jgCeov4hLjM4hWtBbOmP7ioGnzk6aBgi0AGTLWHOcqbDpf7DdEhwrxpW542wbGOHZapstdQrGAAUCRuo9YYhE/s1600/Pretzels7.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoGUaOeGMrTzcuJ4hAKP8ci171FzTo4qpsQeaXSwkZfV_9k38bRe8tH8jgCeov4hLjM4hWtBbOmP7ioGnzk6aBgi0AGTLWHOcqbDpf7DdEhwrxpW542wbGOHZapstdQrGAAUCRuo9YYhE/s400/Pretzels7.jpg" alt="" id="BLOGGER_PHOTO_ID_5654426507223516418" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDVLBFTphRRHHqP08LJrdq36840fItJGdNBrFHi4spVJn38cQIvtxt4OSim1kHd5NzNlrmK4bHZSnYNpdr3qMPQXMbtuLBpFNYvRolfQcAuBqyZTODjj4YFMkzV4K5R1zvKYZ_WKqN-ik/s1600/Pretzels8.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 398px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDVLBFTphRRHHqP08LJrdq36840fItJGdNBrFHi4spVJn38cQIvtxt4OSim1kHd5NzNlrmK4bHZSnYNpdr3qMPQXMbtuLBpFNYvRolfQcAuBqyZTODjj4YFMkzV4K5R1zvKYZ_WKqN-ik/s400/Pretzels8.jpg" alt="" id="BLOGGER_PHOTO_ID_5654426662186024674" border="0" /></a>Karinhttp://www.blogger.com/profile/13150832150070248347noreply@blogger.com7tag:blogger.com,1999:blog-8796977463676303213.post-91156733482568561592011-08-17T23:27:00.006+01:002011-08-17T23:54:10.285+01:00Easy evening cakeI wanted to bake today, I fancied something sweet, but simple and quick to make... and I also wanted to use some mascarpone I had in the fridge.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbfFiCaX2R-OgFZC-d0juSwScNAlXl9TSEDUGHqpE7EtY7QwUb4C3_Yq1RWQ4dQVq0zHw-syoeyqOrfVgEXApjnK8Sd6SVIbnLLXSCMOcvm7YkKxEHq7y5D7OMej10UPkuOIlJhBosXJc/s1600/EveningCake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbfFiCaX2R-OgFZC-d0juSwScNAlXl9TSEDUGHqpE7EtY7QwUb4C3_Yq1RWQ4dQVq0zHw-syoeyqOrfVgEXApjnK8Sd6SVIbnLLXSCMOcvm7YkKxEHq7y5D7OMej10UPkuOIlJhBosXJc/s400/EveningCake.jpg" alt="" id="BLOGGER_PHOTO_ID_5641955526014353922" border="0" /></a>
<br />I made a simple sponge based on the ever versatile recipe I have used lately for the cupcakes. But instead of using paper cases, I put the mix into a 8" tin and baked for 25 minutes instead of 15 and I added a teaspoon of pure vanilla extract instead of orange zest. Great result!!!
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiac99ItNdupF1CfX-NxlFZmu52M3KA9Cmw3_qyIUZ2FlkXZvDhGhqUSDwYP2bPkSTS9SXGgVUAs6MA8tdRqaUa1z0L0Gkv69TnEOLGlFOW5ex8ih3-powgt9mSGiZK09kPkKR5k48b-zU/s1600/EveningCake1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiac99ItNdupF1CfX-NxlFZmu52M3KA9Cmw3_qyIUZ2FlkXZvDhGhqUSDwYP2bPkSTS9SXGgVUAs6MA8tdRqaUa1z0L0Gkv69TnEOLGlFOW5ex8ih3-powgt9mSGiZK09kPkKR5k48b-zU/s400/EveningCake1.jpg" alt="" id="BLOGGER_PHOTO_ID_5641956665599452466" border="0" /></a>
<br />For the frosting was mascarpone cheese mixed with cocoa powder, sugar and a drop or two of pure vanilla extract... mix mix mix and then spread over the cake with a spatula. Then I sprinkled some chocolate spaghetti (from Morrisons)....and that's IT!
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<br />So, the recipe:
<br /><span style="font-weight: bold;">Ingredients:</span>
<br />-350g plain flour
<br />-1 1/2 tbsp baking powder
<br />-140g caster sugar
<br />-1/2 tsp salt
<br />-2 eggs
<br />-250ml milk (I used semi-skimmed and it worked well)
<br />-1 teaspoon of pure vanilla extract
<br />-85g butter, melted
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<br /><span style="font-weight: bold;">Method:</span>
<br />1. Preheat the oven to 200°C/Gas 6/Fan oven 180°C
<br />2. Line a round 8" deep tin .
<br />3. Sift the flour and baking powder into a large bowl, then stir in the sugar and salt.
<br />4. Beat the eggs and milk together in a jug or bowl, add the pure vanilla extract, then stir in the butter and gently mix into the dry ingredients to make a loose, slightly lumpy mixture. Do not overmix or the cake will be tough.
<br />5. Fill in the tin
<br />6. Bake for 25 minutes until well risen and golden on top.
<br />Allow the cake to cool for 15 minutes in the tin, then carefully remove and place on a plate.
<br />7.Put the mascarpone cheese in a small bowl, add a tablespoon of sugar (You can use less or more, up to you), a teaspoon and a half of cocoa powder, a couple of drops of vanilla extract (optional), then mix well, you can use the electric mixer if you want. Spread over the cake with a spatula and sprinkle chocolate spaghetti or any other on top.
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<br />Enjoy!!
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<br />Karinhttp://www.blogger.com/profile/13150832150070248347noreply@blogger.com6tag:blogger.com,1999:blog-8796977463676303213.post-20935468335415462012011-08-11T11:15:00.012+01:002011-08-11T20:06:16.368+01:00Birthday cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA71YfAqOlCnkDksnq-rlyLyKyYRM6XWFvtsvph8euWDlZWojBYMjR8284hlZWKLFgfLfFzRRaq2nHy7Eh1MMvqp4oZLSIH2HhOHLaKyjJYQTqCNemc8ftQnhU2e0RH7Y1tsyyH4gfHUE/s1600/19Cupcakes.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA71YfAqOlCnkDksnq-rlyLyKyYRM6XWFvtsvph8euWDlZWojBYMjR8284hlZWKLFgfLfFzRRaq2nHy7Eh1MMvqp4oZLSIH2HhOHLaKyjJYQTqCNemc8ftQnhU2e0RH7Y1tsyyH4gfHUE/s400/19Cupcakes.jpg" alt="" id="BLOGGER_PHOTO_ID_5639543218581834850" border="0" /></a>I had another perfect excuse to bake, but not just to bake, also decorating, which is always fun. Jasmine turned 19 on the 1st of August, I told her I would do her cake....or cupcakes, she preferred the second option. I used the same versatile recipe I shared with you all in the 2 previous posts, I changed it again and it was fabulous. I made two types of cupcakes:
<br />-Chocolate with pieces of caramel biscuits inside
<br />-Orange-Vanilla
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<br />For the toppings I knew exactly what I wanted to do. But first I have to confess something.... I totally dislike <span class="blsp-spelling-error" id="SPELLING_ERROR_0">buttercream</span>....the name sounds rather yummy but the first time I made it as frosting, my face nearly got green. I love butter, don't get me wrong... but I don't fancy biting a block of butter...yuk! and <span class="blsp-spelling-error" id="SPELLING_ERROR_1">buttercream</span> is basically that, butter and sugar.
<br />Anyway....lets leave my <span class="blsp-spelling-error" id="SPELLING_ERROR_2">buttercream</span> issues behind and let me tell you about the great frosting recipe I found.
<br />In one of <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Sainsbury's</span> magazines (to be exact, October 2009), there was an article that <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">caught</span> my attention: "Cupcake masterclass, 5 easy steps to sweet perfection", I was surprised when I saw that the recipe only needed very little butter, so I gave it a go and it turned out delicious, although I have to say, between you and I....that <span style="font-style: italic;">I can improve</span> this recipe...and I will!.
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<br />I made 24 cupcakes, 12 chocolate and 12 orange-vanilla, so I decided to make 2 frosting flavours; strawberry and vanilla and!... marzipan toppers, which I personally love.
<br />I also got myself a cupcake stand that helped to arrange them nicely.
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<br /><span style="font-weight: bold;">For the chocolate cupcake recipe</span>, please click <a style="font-weight: bold;" href="http://lets-bake-today.blogspot.com/2011/07/chocolate-and-dulce-de-leche-cupcakes.html">HERE</a>, omit the caramel and instead of using 50g of cocoa, only use 25g (that's enough) and 325g of flour. I filled the cases half way and then pushed in pieces of caramel biscuits, then filled all the cases with the remaining mix.
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<br /><span style="font-weight: bold;">For the orange-vanilla cupcake recipe</span> please click <a style="font-weight: bold;" href="http://lets-bake-today.blogspot.com/2011/07/strawberry-cheesecake-muffinscupcakes.html">HERE</a>, omit the cream cheese and strawberries and add a teaspoon of vanilla extract.
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<br />*For the strawberry and vanilla frosting*
<br />Enough to cover 24 cupcakes.
<br /><span style="font-style: italic;">Note:</span> frosting and frosted cupcakes will keep in a sealed container in the fridge for a few days. Bring frosting back to room temperature before using.
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<br /><span style="font-weight: bold;">Ingredients:</span>
<br />-200g full-fat cream cheese, at room temperature.
<br />-100g soft unsalted butter.
<br />-600g icing sugar, sieved.
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<br />1.Put the cream cheese, butter and icing sugar in a mixing bowl.
<br />2. With a big wooden spoon, slowly mix together, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">until</span> you have blended all in, then use an electric mixer <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">until</span> you have a nice and creamy consistency.
<br />3.Divide the mix in two smaller bowls.
<br />Note: if the mix seems too runny, add a little bit of icing sugar.
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<br />For the strawberry flavour one, add 1 tablespoon of strawberry jam, sieved, and a drop of pink food colour. Mix well. You can then use a decorating bag with a big star tip to decorate your cupcakes.
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<br />For the vanilla flavour frosting, add the seeds of 1 vanilla pod or 1 teaspoon of vanilla extract. Mix well. And as above, you can use a decorating bag.
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<br />If you're interested to do the marzipan toppers, let me know and I'll try to put a tutorial, its a lot of fun making them...and eating them as well!.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoIQHb_k2q-nyz7yDyYAcZ13vkQ5_NFoqxu8VoiswCMiQw-lRbFV2gkm1uD6QXkECFtDezGa-ag_yytKkb6dh8pUnhojGhjsaS3DtWPiwrLRM56M-oUNN2E4oaOGXQuvlSQ3boIgcUGmw/s1600/19Cupcakes1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 303px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoIQHb_k2q-nyz7yDyYAcZ13vkQ5_NFoqxu8VoiswCMiQw-lRbFV2gkm1uD6QXkECFtDezGa-ag_yytKkb6dh8pUnhojGhjsaS3DtWPiwrLRM56M-oUNN2E4oaOGXQuvlSQ3boIgcUGmw/s400/19Cupcakes1.jpg" alt="" id="BLOGGER_PHOTO_ID_5639552499677770562" border="0" /></a>Don't they look great?...
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgmDMuBIqF2wtp_lodHErh0FFqTfF4f_wW39CWvw-VKSZkBB0PHabJPE0Rc7J2ynxzHfTs_2Q0jJ4AkmGzdOT7Sd36niXPGSsXrV1wqQgE4UhIO8sL5NkThyphenhyphenPngDI9TSVCZp5ocnBoiX0/s1600/19Cupcakes2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgmDMuBIqF2wtp_lodHErh0FFqTfF4f_wW39CWvw-VKSZkBB0PHabJPE0Rc7J2ynxzHfTs_2Q0jJ4AkmGzdOT7Sd36niXPGSsXrV1wqQgE4UhIO8sL5NkThyphenhyphenPngDI9TSVCZp5ocnBoiX0/s400/19Cupcakes2.jpg" alt="" id="BLOGGER_PHOTO_ID_5639552710899281058" border="0" /></a>I didn't have any, they all went to Jasmine's birthday party and I heard later that everybody loved them.... job done! :-)
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<br />Karinhttp://www.blogger.com/profile/13150832150070248347noreply@blogger.com8tag:blogger.com,1999:blog-8796977463676303213.post-69635354664592903782011-07-25T22:44:00.006+01:002011-07-25T23:08:38.458+01:00Chocolate and Dulce de Leche CupcakesI felt a bit baking-adventurous today and made a variation of the <a href="http://lets-bake-today.blogspot.com/2011/07/strawberry-cheesecake-muffinscupcakes.html">strawberry cheesecake cupcakes</a> from the last post. I usually follow recipes and never try my own thing, but this time I wanted to do something different...<span style="font-weight: bold;">chocolate and dulce de leche</span>, two flavours that were made for each other, such a treat!.<br />So, when mixing the ingredients, I replaced 80g of flour for cocoa powder....and I have to say, I would probably use less cocoa next time, 50g would be just fine.<br /><br />Filled the cases halfway, then I added a teaspoon of dulce de leche...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPBKuPsd-CwOKhi19fVl2NZmadVR_tincs3myr2Zn-_nIRTbnU7AVtdMntpjbie0AFa_h5kDCaqDGmqATR2i4GFwCBT-SdsJlcJPGePMsBhaQLyuUcTQ0ik7mSxBqRnX5lq2A1gHjzjHI/s1600/ChocDulcedeLeche3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPBKuPsd-CwOKhi19fVl2NZmadVR_tincs3myr2Zn-_nIRTbnU7AVtdMntpjbie0AFa_h5kDCaqDGmqATR2i4GFwCBT-SdsJlcJPGePMsBhaQLyuUcTQ0ik7mSxBqRnX5lq2A1gHjzjHI/s400/ChocDulcedeLeche3.jpg" alt="" id="BLOGGER_PHOTO_ID_5633411710606866130" border="0" /></a><br />Topped them with the rest of the mix:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgupkd8mLssJe2ftIe-G8EfIN3ND6zi3f99a02XYHohhp2rPH785ruA2zyNDEeW7P3mdnQv_ysBb02M-090QcrIq4VQw2FsmBEdm0IfGs6SneSUQR7JfBIOfXbwYkOqerw9ocE69EBlJv0/s1600/ChocDulcedeLeche4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgupkd8mLssJe2ftIe-G8EfIN3ND6zi3f99a02XYHohhp2rPH785ruA2zyNDEeW7P3mdnQv_ysBb02M-090QcrIq4VQw2FsmBEdm0IfGs6SneSUQR7JfBIOfXbwYkOqerw9ocE69EBlJv0/s400/ChocDulcedeLeche4.jpg" alt="" id="BLOGGER_PHOTO_ID_5633411952887995250" border="0" /></a><br />Ready to go to the oven...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHGEZksKqV9CiqPTiLXd-4sIeFlqbAf7iXqy6HHyUsyz1lmLpvVbf2GUGDUfIFagHiWzdpJ27m1-a2SD9cNQj4l21CoQ96EPEp3e5sqyy1O3Oni0RmpXVdc3U8Jd63oBz7ODi2vVKnH2g/s1600/ChocDulcedeLeche1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHGEZksKqV9CiqPTiLXd-4sIeFlqbAf7iXqy6HHyUsyz1lmLpvVbf2GUGDUfIFagHiWzdpJ27m1-a2SD9cNQj4l21CoQ96EPEp3e5sqyy1O3Oni0RmpXVdc3U8Jd63oBz7ODi2vVKnH2g/s400/ChocDulcedeLeche1.jpg" alt="" id="BLOGGER_PHOTO_ID_5633412147727590306" border="0" /></a><br />And...voilá!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFk1LzgaexpkD3aqNM5jWO5AmAWeG0cJYToYXn2efQ2Cvby2dZ8ZovTc7f9v2ektnBYY-8cnrycJvouGVw6rveQMpezDNVqN0TOyGrEo1fsPlWIuFV1BNAOFX_nCpPKmNdw1R6K6wWUms/s1600/ChocDulcedeLeche2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFk1LzgaexpkD3aqNM5jWO5AmAWeG0cJYToYXn2efQ2Cvby2dZ8ZovTc7f9v2ektnBYY-8cnrycJvouGVw6rveQMpezDNVqN0TOyGrEo1fsPlWIuFV1BNAOFX_nCpPKmNdw1R6K6wWUms/s400/ChocDulcedeLeche2.jpg" alt="" id="BLOGGER_PHOTO_ID_5633409456743774514" border="0" /></a><br />They exploded a little bit, but it worked...yay!.<br />These cupcakes taste fenomenal, really chocolatey....I will definitely bake them again!.<br /><br />Recipe:<br /><br /><span style="font-style: italic;">It makes 12 muffins.</span><br /><span style="font-weight: bold;">Ingredients:</span><br />-300g plain flour<br />-50g cocoa powder<br />-1 1/2 tbsp baking powder<br />-140g caster sugar<br />-Finely grated rind of 2 medium oranges<br />-1/2 tsp salt<br />-2 eggs<br />-250ml milk (I used semi-skimmed and it worked well)<br />-85g butter, melted<br /><br /><span style="font-weight: bold;">For the filling:</span><br />-180g dulce de leche (Carnation sells a tin of Caramel = Dulce de Leche)<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Preheat the oven to 200°C/Gas 6/Fan oven 180°C<br />2. Line a muffin tin with 12 paper cases.<br />3. Sift the flour, cocoa powder and baking powder into a large bowl, then stir in the sugar and salt.<br />4. Beat the eggs and milk together in a jug or bowl, then stir in the butter and gently mix into the dry ingredients to make a loose, slightly lumpy mixture. Do not overmix or the muffins will be tough.<br />5. Half'-fill the paper cases with the muffin mixture, then push a teaspoon of dulce de leche into each, then spoon over the remaining muffin mixture to cover and fill the muffin cases.<br />7. Bake for 15 minutes until well risen and golden on top. Remove from the tin and allow to cool completely on a wire rack. (I let them cool in the tin).<br /><br />ENJOY!<br /><span style="font-size:85%;"><br /></span>Karinhttp://www.blogger.com/profile/13150832150070248347noreply@blogger.com8tag:blogger.com,1999:blog-8796977463676303213.post-44691174218918166372011-07-22T22:46:00.006+01:002011-07-22T23:08:06.279+01:00Strawberry Cheesecake Muffins/Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpdY_Mt-Q5RIucfGXSYtDZMxj4uZPTCeNZicRlZJR2CgSseoAJP-sRNapIxUEVhIBt3onI1uGfr3wI3Mhyo2y60i-zjci46X8FdZo8XyHQFvms7lAU3fkh-4niH8rcQjyrc_-sQDbswRk/s1600/StrawberryCheeseCupcakes1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpdY_Mt-Q5RIucfGXSYtDZMxj4uZPTCeNZicRlZJR2CgSseoAJP-sRNapIxUEVhIBt3onI1uGfr3wI3Mhyo2y60i-zjci46X8FdZo8XyHQFvms7lAU3fkh-4niH8rcQjyrc_-sQDbswRk/s400/StrawberryCheeseCupcakes1.jpg" alt="" id="BLOGGER_PHOTO_ID_5632297743037526018" border="0" /></a><br />A good friend of mine and her little daughter came to visit us today, the perfect reason to bake something nice!, I didn't want to make anything I have done before so I went to my books and found what seemed like a delicious treat for kids and adults...Strawberry Cheesecake Muffins....what about THAT!...yup...cupcakes with a very yummy filling...<br /><br />Want to give it a go?....take note then:<br /><br /><span style="font-style: italic;">It makes 12 muffins.</span><br /><span style="font-weight: bold;">Ingredients:</span><br />-350g plain flour<br />-1 1/2 tbsp baking powder<br />-140g caster sugar<br />-Finely grated rind of 2 medium oranges<br />-1/2 tsp salt<br />-2 eggs<br />-250ml milk (I used semi-skimmed and it worked well)<br />-85g butter, melted<br /><br /><span style="font-weight: bold;">For the filling:</span><br />-175g half-fat soft cheese<br />-3tbsp caster sugar<br />-6 small strawberries, halved...and maybe some more to put on top to serve when they're ready.<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Preheat the oven to 200°C/Gas 6/Fan oven 180°C<br />2. Line a muffin tin with 12 paper cases.<br />3. Sift the flour and baking powder into a large bowl, then stir in the sugar, orange rind and salt.<br />4. Beat the eggs and milk together in a jug or bowl, then stir in the butter and gently mix into the dry ingredients to make a loose, slightly lumpy mixture. Do not overmix or the muffins will be tough.<br />5. Mix together the soft cheese and sugar for the filling.<br />6. Half'-fill the paper cases with the muffin mixture, then push half a strawberry into each. Top with a teaspoon of sweet cheese, then spoon over the remaining muffin mixture to cover and fill the muffin cases.<br />7. Bake for 15 minutes until well risen and golden on top. Remove from the tin and allow to cool completely on a wire rack. (I let them cool in the tin).<br /><span style="font-size:85%;"><br />*Recipe taken from the book "GoodFood 101 cakes & bakes"*</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4jmxnSAZuDpmt6cqE4qTSrtCxzyTjfFM8HWXx82K8Lf-_7luChXT8f9yRtKXTd_KLZ9qhPISp_n_4Cl9uA5AJ_VD-BWO1dBSzsoAF2sFSfU8c3Ajagf22m2mxwocLCYWRBdWeD4j2daA/s1600/StrawberryCheeseCupcakes2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4jmxnSAZuDpmt6cqE4qTSrtCxzyTjfFM8HWXx82K8Lf-_7luChXT8f9yRtKXTd_KLZ9qhPISp_n_4Cl9uA5AJ_VD-BWO1dBSzsoAF2sFSfU8c3Ajagf22m2mxwocLCYWRBdWeD4j2daA/s400/StrawberryCheeseCupcakes2.jpg" alt="" id="BLOGGER_PHOTO_ID_5632300987102570354" border="0" /></a>Karinhttp://www.blogger.com/profile/13150832150070248347noreply@blogger.com2tag:blogger.com,1999:blog-8796977463676303213.post-88625086246898252402011-05-07T23:25:00.009+01:002011-05-08T20:18:40.742+01:00Chocolate and mango layer cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicC6HKL-rgLxj-3KxE5niA9CWlfExP6WciMDV9TvbZbnurJWsT6FRjBLMIX1EuuAtU1nrt3YmqD882OPdrDXWhQtUB4Xg3ea_aykzs62D0wiHjOAhJek8udZEjgy9Ke4fNmIIRQme-LKM/s1600/MangoCake2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicC6HKL-rgLxj-3KxE5niA9CWlfExP6WciMDV9TvbZbnurJWsT6FRjBLMIX1EuuAtU1nrt3YmqD882OPdrDXWhQtUB4Xg3ea_aykzs62D0wiHjOAhJek8udZEjgy9Ke4fNmIIRQme-LKM/s400/MangoCake2.jpg" alt="" id="BLOGGER_PHOTO_ID_5604415391892517746" border="0" /></a>When I started trying new recipes and after a few disasters, my lovely neighbour and friend came to see me, she said "I have something for you" with a big grin on her face that made me smile... she gave me a small but very consistent book called "Chocolate & Baking"...hmmm! it sounded fabulous....just what I needed!, 508 pages of great recipes, couldn't be a better present!. I have tried a few and they're really good....almost as good as "BBC Good Food".<br />I mrked all the recipes I wanted to try, all too many I suppose, but someday I' will try them all, yay!.<br />One of those recipes I marked with a bit of paper, was this one....and OMG is good!. This is probably the fifth time I make it, but the first time I take a picture of it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD33UBGgElyKA2ui-ISX75YcVzs4eYvTtjRrJr5vOcaLuy3RhyxCN-fY70lUgxVXe7fnRRVKcAsdrLK-QvOKjy8PQUhBu-q77NlCrefeUD5y0vX_10xetPxi2dSb_7_TJHwC_7BYYg_3k/s1600/MangoCake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD33UBGgElyKA2ui-ISX75YcVzs4eYvTtjRrJr5vOcaLuy3RhyxCN-fY70lUgxVXe7fnRRVKcAsdrLK-QvOKjy8PQUhBu-q77NlCrefeUD5y0vX_10xetPxi2dSb_7_TJHwC_7BYYg_3k/s400/MangoCake.jpg" alt="" id="BLOGGER_PHOTO_ID_5604415312460452978" border="0" /></a>The sponge is very firm, so after trying it so many times, I decided to pour a bit of the mango juice mixed with sugar, on the sponge layers before I put the filling.<br />The original recipe doesn't add any sugar to the cream and mango mixture, but I have done (1/2 cup of sugar) otherwise is not sweet at all.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />-50g cocoa powder<br />-150ml cup boiling water<br />-6 large eggs<br />-350g cup caster (superfine) sugar<br />-300g self-raising flour<br />-2 x 400g cans of mango<br />-1 tsp cornflour (cornstarch)<br />-425ml cups double (heavy) cream<br />-75g dark flock chocolate or grated chocolate<br /><br /><span style="font-weight: bold;">1.</span> Grease a deep 23cm/9 inch round cake tin (pan) and line the base with baking parchment.<br /><br /><span style="font-weight: bold;">2.</span> Place the cocoa powder in a small bowl and gradually add the boiling water; blend to form a smooth paste.<br /><br /><span style="font-weight: bold;">3.</span> Place the eggs and caster sugar in a mixing bowl and whisk until the mixture is very light and foamy and the whisk leaves a trail that lasts a few seconds when lifted.<br />Fold in cocoa mixture.<br />Sieve (strain) the flour and fold into the mixture.<br /><br /><span style="font-weight: bold;">4.</span> Pour the mixture into the tin (pan) and level the top.<br />Bake in a preheated oven, 170C/ 325F/ Gas Mark 3, for about 1 hour or until springy to the touch.<br /><br /><span style="font-weight: bold;">5.</span> Leave to cool in the tin (pan) for a few minutes then turn out and cool completely on a wire rack.<br />Peel off the lining paper and cut the cake into 3 layers.<br /><br /><span style="font-weight: bold;">6.</span> Drain the mangoes and place a quarter of them in a food processor and puree until smooth.<br />Mix the cornflour with about 3 tbsp of the mango juice to form a smooth paste. Add to the mango puree. Transfer to a small pan and heat gently, stirring until the puree thickens. Leave to cool.<br /><br /><span style="font-weight: bold;">7.</span> Chop the remaining mango.<br />Whip the cream and reserve about one quarter. Fold the mango into the remaining cream and use to sandwich the layers of cake together.<br />Place on a serving plate.<br />Spread some of the remaining cream around the side of the cake. Press the flock or grated chocolate lightly into the cream. Pipe cream rosettes around the top. Spread the mango puree over the centre.Karinhttp://www.blogger.com/profile/13150832150070248347noreply@blogger.com12tag:blogger.com,1999:blog-8796977463676303213.post-1622375187828114172011-04-30T20:12:00.006+01:002011-04-30T23:47:02.568+01:00The best Lemon Meringue Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG31Xm99Sm57TfQghZpUv1WWgW-TzZorJvFUmBngJ9vj2Q8mbn16OnjN0ZP6AOKFCXz2NNjKV1A6Yaxgn32GsvKkTDB-NGvciyAi5SbtMfd84peNd3QfEVZNWasOTsNUgPUNv0IeQ5lZ0/s1600/LPie2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 279px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG31Xm99Sm57TfQghZpUv1WWgW-TzZorJvFUmBngJ9vj2Q8mbn16OnjN0ZP6AOKFCXz2NNjKV1A6Yaxgn32GsvKkTDB-NGvciyAi5SbtMfd84peNd3QfEVZNWasOTsNUgPUNv0IeQ5lZ0/s400/LPie2.jpg" alt="" id="BLOGGER_PHOTO_ID_5601511817313530002" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpRK6syOwyzn-_LrjwGexrbxkklWJPpth0YcZc2d1xz4Vmn3nsEq6uHlyeO0hJkkYo08ICh5lXOIubwLzwhxYCwRpX3iTD_Mt2r9zHgeKZKMA8yfTSdAh-qKZHL70LNWtTv2OzS2SaSEw/s1600/LemonPie1A.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpRK6syOwyzn-_LrjwGexrbxkklWJPpth0YcZc2d1xz4Vmn3nsEq6uHlyeO0hJkkYo08ICh5lXOIubwLzwhxYCwRpX3iTD_Mt2r9zHgeKZKMA8yfTSdAh-qKZHL70LNWtTv2OzS2SaSEw/s400/LemonPie1A.jpg" alt="" id="BLOGGER_PHOTO_ID_5601511749798962546" border="0" /></a><br />I've lost count of how many times I have made this lovely pie, is simply one of my favourites!!. The ones you buy at the grocery store can't compare to the home made ones, don't you think? especially when you've tried this one in particular! HA!....after you've tried this recipe, your life won't be the same.<br /><br />Seriously, please take note, the recipe is <a href="http://lets-bake-today.blogspot.com/2009/05/lemon-meringue-pie.html">HERE</a>. This is my second post about the <span style="font-style: italic;">lemon meringue pie</span> and I promise it will be the last one hehehehe. I have to say, the more you make this recipe, the better the results!.Karinhttp://www.blogger.com/profile/13150832150070248347noreply@blogger.com18tag:blogger.com,1999:blog-8796977463676303213.post-87623634817847264782011-04-28T21:02:00.010+01:002011-04-29T22:17:13.158+01:00Salmon and Broccoli Lattice Tart....yum!I love to try new recipes and I'm always looking for them, I have copied recipes from many sites and they're never as good as the ones I get from "<span style="color: rgb(204, 51, 204); font-weight: bold;">BBC Good Food</span>" magazine (or <a style="font-style: italic;" href="http://www.bbcgoodfood.com/">their website</a>!). ALL the recipes in the magazine are fantastic (trust me), the ones you find on the website have very useful reviews that help you to select.<br />Today I went to the local store with my son to get some chocolate, I got a little net bag full of chocolate bunnies, I was ready to go, but when I turned around I saw the magazine section and my eyes got stuck on my favourite magazine....have you guessed which one? .... the cake on the cover looks sooooooooo delicious I couldn't leave the shop without it!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcP79o9i62wU9W64XR1fUiVZDuZKOdhmIOZBzONfVuZ4z9oZT27uR_2gQrIFkBThwt5tCQsDlA_3l0G6AhorwYBsv4Ftfb6E7lZhfkJMqX-V_jHNll7KRnxtxfSOawAUonMQlAOgzhB3s/s1600/MagazineCover.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 317px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcP79o9i62wU9W64XR1fUiVZDuZKOdhmIOZBzONfVuZ4z9oZT27uR_2gQrIFkBThwt5tCQsDlA_3l0G6AhorwYBsv4Ftfb6E7lZhfkJMqX-V_jHNll7KRnxtxfSOawAUonMQlAOgzhB3s/s400/MagazineCover.jpg" alt="" id="BLOGGER_PHOTO_ID_5600729197451240626" border="0" /></a><br />I took a good look and OMG....this magazine is full of mouth-watering recipes!. I always go for the sweet things but I found the following recipe a "must" for dinner tonight....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUSywarGdBRzH5CS5zhlqvTxwYSUgguOq70meeS4KPaNj7ZzylSpP8cpRHII4jidvylmd5REJTWfQ199WtasJ1wLy8jerIM7Qcvsz2XtVY8dtk90hmddZhWHm_lTZ9Icf_j7s1WvPEp5Y/s1600/TartPage.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 317px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUSywarGdBRzH5CS5zhlqvTxwYSUgguOq70meeS4KPaNj7ZzylSpP8cpRHII4jidvylmd5REJTWfQ199WtasJ1wLy8jerIM7Qcvsz2XtVY8dtk90hmddZhWHm_lTZ9Icf_j7s1WvPEp5Y/s400/TartPage.jpg" alt="" id="BLOGGER_PHOTO_ID_5600730261408193666" border="0" /></a>What do you think???.....and this was the result!:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_-XABU6UFN4k_rwkqaMK27yeOwLhgLhJnotKUQ3jY34QqP4wtP7RowiUolNwUHiA-rwpqyTucIh-mwePkrCToJPctm9hBXXYdNFthyf7SXBCxx9fyGwvErxj_u-otCckQ9hiFymyx4dA/s1600/SalmonBroccoliLatticeTart1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_-XABU6UFN4k_rwkqaMK27yeOwLhgLhJnotKUQ3jY34QqP4wtP7RowiUolNwUHiA-rwpqyTucIh-mwePkrCToJPctm9hBXXYdNFthyf7SXBCxx9fyGwvErxj_u-otCckQ9hiFymyx4dA/s400/SalmonBroccoliLatticeTart1.jpg" alt="" id="BLOGGER_PHOTO_ID_5600730690991826434" border="0" /></a>Not as perfect as the one on the mag, but soooooooooooo incredibly tasty....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8_l7tY5DcLaH_GtUFZImya1d6z9YQ6p5ZkVS0ea7YSbiRbP-FRf2xZuboXLgO0nORigrESNEYok_eym7DzLFkIwGHCvo6wBEM46CRrkY8BJcl2FFm8VaizvY__0QFy6K-QYLGKR2Po64/s1600/SalmonBroccoliLatticeTart2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8_l7tY5DcLaH_GtUFZImya1d6z9YQ6p5ZkVS0ea7YSbiRbP-FRf2xZuboXLgO0nORigrESNEYok_eym7DzLFkIwGHCvo6wBEM46CRrkY8BJcl2FFm8VaizvY__0QFy6K-QYLGKR2Po64/s400/SalmonBroccoliLatticeTart2.jpg" alt="" id="BLOGGER_PHOTO_ID_5600731033056164114" border="0" /></a><br />The watercress mixed with the creme fraiche makes a difference....YUMMY!<br />I'll have to post the recipe, I can't just show the pictures, especially if you don't live in the UK and can't get the magazine....so here we go:<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />-100g (4oz) broccoli, cut into florets<br />-85g (3oz) watercress, chopped<br />-4 tbsp half-fat creme fraiche<br />-435 g pack ready-rolled puff pastry sheets<br />-1 egg, beaten<br />-170g pack poached salmon fillets, flaked<br />-steamed green beens, to serve<br /><br />1. Cook the broccoli in lots ofboiling water until tender. Drain and rinse in cold water until cool. Drain well and set aside. In a mini chopper or food processor, blitz the watercress and creme fraiche with some seasoning.<br /><br />2. Heat the oven to 200C/180C fan/gas6.<br />Unroll the pastry sheets. Place one on a baking sheet, cut out a 2cm-wide border from the second sheet, like a picture frame, and stick this onto the first sheet with some of the beaten egg. Prick the base all over with a fork. Bake for 10 minutes until golden.<br /><br />3. Cut the remaining pastry into 2cm wide strips. Spread on the creme fraiche, scatter with the flaked salmon, broccoli and seasoning, and top with the strips of pastry to make a lattice.<br /><br />4. Brush with beaten egg and cook for 20-25 minutes until pastry is golden and cooked through and the filling is hot.<br />Serve with green beans (we had it with green salad).<br /><br />Enjoy!!!!!!!!!Karinhttp://www.blogger.com/profile/13150832150070248347noreply@blogger.com5tag:blogger.com,1999:blog-8796977463676303213.post-31009147621688020112011-04-23T20:18:00.008+01:002011-04-30T23:56:55.245+01:00Happy Easter! - Banana cake with choc chips<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv8gVuT9zJ0J1QSCNqdWih0jdciVrrcZkQHUm69M5lzE7YxyEKYE3HllbSf2_qh5LHUCuPnWllV_9miP85WUXu8YhWXsaode7P_PJbECfPGT2yWJzwsJax8r218-UDTDi1uNl5IKNoz2c/s1600/EasterCake.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 276px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv8gVuT9zJ0J1QSCNqdWih0jdciVrrcZkQHUm69M5lzE7YxyEKYE3HllbSf2_qh5LHUCuPnWllV_9miP85WUXu8YhWXsaode7P_PJbECfPGT2yWJzwsJax8r218-UDTDi1uNl5IKNoz2c/s400/EasterCake.jpg" alt="" id="BLOGGER_PHOTO_ID_5598864420951417986" border="0" /></a><br />It's been quite a long time since my last post....I have made some cakes in between but didn't take pics due to bad light!.<br />It was my son's 3rd birthday in February, I made a lovely cake but I was sick and I didn't have the energy to decorate....so it was a very simple decoration, will post it later one :-)<br />Easter is my favourite holiday of the year, mainly because its the beginning of Spring time, my favourite season!. Quite simbolic as well, marking the beginning of different aspects of life, a rebirth if you want.<br />This time I improvised a cake and it turned out delicious!. I made a banana cake and added some chocolate chips....yum!!<br />I covered the cake with Betty Crocker's ready vanilla icing that I dyed pale yellow, I used dried coconut (dyed pale green) and finished the decoration with mini eggs and a rabbit silhouette made with card.<br />The cake went down a storm! so I'll definitely make another one and will change the decoration.<br /><br />Here's the recipe:<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />-2 1/4 cups all-purpose flour<br />-1 teaspoon baking powder<br />-1/4 teaspoon salt<br />-3/4 cup of butter (softened)<br />-1 1/2 teaspoons pure vanilla extract<br />-2 ripe bananas (mashed)<br />-3/4 cup sour cream (or full fat natural yoghurt)<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Preheat oven 180 C<br />2. In a large bowl cream butter and sugar with electric mixer until light and fluffy.<br />3.In medium bowl, combine flour, baking powder and salt; set aside.<br />4. Add eggs, vanilla and banana (to mixture on step 2) mix well. Add flour mixture alternately with sour cream (or yoghurt); blend thoroughly but do not overmix.<br />5. Add chocolate chips or chopped walnuts (both delicious!) and mix with a big spoon.<br />Pour into a prepared tin (you can line just the base)<br />Bake for about 35-45 minutes, or until wooden skewer inserted comes out clean (top of the cake will be golden in color).<br />Cool for 30 minutes in the tin; remove and cool completely before decorating.<br /><br />If you don't have time to dcorate, sprinkle icing sugar on top.<br /><br />Enjoy as much as we did!!!Karinhttp://www.blogger.com/profile/13150832150070248347noreply@blogger.com8tag:blogger.com,1999:blog-8796977463676303213.post-26571740856533039332010-09-21T13:38:00.017+01:002011-05-01T00:04:37.925+01:00Snickers and peanut-butter muffins!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvRcVuwc_yp0Md8Gmtwyc7i7ZBal3-zXqAFMKr4ac6qsdSw0sheV-sltwPlb6_aTATs0SkrqZQ4qQ2lSao59C3dx1nY6wUa7xQVrfSmy1MP03GbCtL3uBKm9J9Vp-KKlQjgRsEKVtdr1E/s1600/SnickersMuffin1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 223px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvRcVuwc_yp0Md8Gmtwyc7i7ZBal3-zXqAFMKr4ac6qsdSw0sheV-sltwPlb6_aTATs0SkrqZQ4qQ2lSao59C3dx1nY6wUa7xQVrfSmy1MP03GbCtL3uBKm9J9Vp-KKlQjgRsEKVtdr1E/s400/SnickersMuffin1.jpg" alt="" id="BLOGGER_PHOTO_ID_5519452370344180402" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj40fU9Y5r_4Lc8t8jdoWDNWAFXfxEp7IJS2OIkvDSYBcORA5U0lcm8hg-Gk3n-F6qwARpDjp0v9nCJvlw48SstrnJBvlo3sF7WEC-2G-qRUEBrcePJhHFsq2o0zRxbqit_9y3UASQb0_s/s1600/NigelaLawson.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 157px; height: 201px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj40fU9Y5r_4Lc8t8jdoWDNWAFXfxEp7IJS2OIkvDSYBcORA5U0lcm8hg-Gk3n-F6qwARpDjp0v9nCJvlw48SstrnJBvlo3sF7WEC-2G-qRUEBrcePJhHFsq2o0zRxbqit_9y3UASQb0_s/s200/NigelaLawson.jpg" alt="" id="BLOGGER_PHOTO_ID_5519450361553873906" border="0" /></a>I have heard about Nigella Lawson many times, but for some reason I never felt inclined to buy her books.<br /><br />I went to a local boot sale not long ago and looking into a box full of books I found <a style="font-weight: bold; font-style: italic;" href="http://www.amazon.co.uk/How-Domestic-Goddess-Comfort-Cooking/dp/0701168889/ref=sr_1_10?s=books&ie=UTF8&qid=1285073362&sr=1-10">"How to be a domestic goddess"</a> by Nigella Lawson, hard cover, I didn't think too much and got it straight away, of course!.... for £1 can you believe it?, I'm such a lucky girl!. The book is absolutely GREAT!, loads of yummy recipes that I have started to try. I love her writing, she has the ability to pass her inspiration and passion for food through her words and I have to admit, it's catching!.<br /><br /><br />On page 218 you'll find "Snickers and peanut-butter muffins"....yummy!!!<br />Here's the recipe:<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />-250g plain flour<br />-6 tbsp (85g) golden caster sugar<br />-1 1/2 tbsp baking powder<br />-Pinch of salt<br />-6 tbsp (160g) crunchy peanut butter<br />-60 unsalted butter, melted<br />-1 large egg, beaten<br />-175 ml milk<br />-3 x 65 g Snickersbars, chopped<br />-12 muffin tin with paper cases<br /><br />Preheat the oven to 200C/gas mark 6 (I have a fan oven and 170C was fine)<br /><br />Stir together the flour, sugar, baking powder and salt. Add the peanut butter and mix until you have a bowl of coarse crumbs. Add the melted butter and egg to the milk, and then stir this gently into the bowl. Mix in the Snickers pieces and dollop into the muffin cases. Cook for 20-25 minutes <span style="font-style: italic; color: rgb(0, 0, 153);">(18 minutes was enough in my oven!, so check them every now and then)</span> when the tops should be risen, golden and firm to the (light) touch. Sit the tin on a wire rack to cool. If you can.<br /><br />Makes 12<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzyKya0GVtEuin-fTvtk3hC_kvj3smztA1Db9Y70gPblIej1vopzk6FmaysuLmLjs-RiCuDoCEo0FRr8OwuAJOrihbtFxlfglwvi_RU6jLubFnW3puSEZh3ZlDzpCDetR7NC9mzFvLMqE/s1600/SnickersMuffin2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 325px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzyKya0GVtEuin-fTvtk3hC_kvj3smztA1Db9Y70gPblIej1vopzk6FmaysuLmLjs-RiCuDoCEo0FRr8OwuAJOrihbtFxlfglwvi_RU6jLubFnW3puSEZh3ZlDzpCDetR7NC9mzFvLMqE/s400/SnickersMuffin2.jpg" alt="" id="BLOGGER_PHOTO_ID_5519456494104935666" border="0" /></a>Karinhttp://www.blogger.com/profile/13150832150070248347noreply@blogger.com10tag:blogger.com,1999:blog-8796977463676303213.post-88644044263394444292010-09-14T13:30:00.007+01:002011-12-22T22:27:29.524+00:00Citrus poppy seed cakeEvery season is "cake season" to me so I'm always looking for new tempting recipes to try.<br />Not long ago I bought this little book: <a style="font-weight: bold; font-style: italic;" href="http://www.amazon.co.uk/Good-Food-101-Cakes-Bakes/dp/0563521147/ref=sr_1_5?s=books&ie=UTF8&qid=1284467578&sr=1-5">"Good Food 101 cakes & bakes"</a> from Amazon, after reading all the excllent and convincing reviews. I have tried a few recipes and I have to say they are great!. This has been the only cake I managed to photograph so far because the other ones vanished before I could take my camera out of the bag! hahahahha...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6E_s2piiwzFfUUwpO8BYUGBQT-22zKidDi2zrDuozst69j0CN6WRfp8hiK_M_c_q99k6nlyPjP5go903WYMZR3KEJKcjsbMW2SOqSdT6kbi-Vm_pVSlZ82dZwOaS3mPAeVZ0gzgGkuc/s1600/CitrusCake.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 241px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6E_s2piiwzFfUUwpO8BYUGBQT-22zKidDi2zrDuozst69j0CN6WRfp8hiK_M_c_q99k6nlyPjP5go903WYMZR3KEJKcjsbMW2SOqSdT6kbi-Vm_pVSlZ82dZwOaS3mPAeVZ0gzgGkuc/s400/CitrusCake.jpg" alt="" id="BLOGGER_PHOTO_ID_5516752010118874354" border="0" /></a><br />Now, back to this cake in particular.....is very easy to do (you don't even need an electric mixer!) and 100% delicious. This has been the first of many more I'll make, no doubt!.<br />Here's the recipe:<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />-175gr butter, softened<br />-175gr caster sugar<br />-3 eggs, beaten<br />-250gr self-raising flour<br />-50gr poppy seeds<br />-Grated rind of 2 oranges<br />-Grated rind of 2 lemons<br />-4 rounded tbsp natural yogurt<br /><br /><span style="font-weight: bold;">For the topping:</span><br />-250gr tub mascarpone<br />-Grated rind and juice of 1 small orange<br />-3 tbsp orange or lemon curd<br />-Grated rind of 1 lemon<br /><br />Before I continue let me tell you that I only sprinkled some icing sugar on mine, I didn't use the topping from this recipe simply because I didn't have the mascarpone nor the lemon curd, BUT....I'll surely try it next time!.<br /><br /><span style="font-weight: bold;">Method:</span><br /><span style="font-weight: bold;">1.</span> Preheat the oven to 150C/Gas2/fan oven 130C.<br />Butter and line the base of a deep 20cm/8in round cake tin.<br />Using a wooden spoon, beat together the butter, sugar,eggs, flour, poppy seeds, citrus rinds and yogurt until smooth.<br /><br /><span style="font-weight: bold;">2.</span> Spread the mixture in the tin and bake for 45-50 minutes until just firm. Cool in the tin for 10 minutes. Then turn out and cool on a wire rack. Peel off the paper.<br /><br /><span style="font-weight: bold;">3. </span>Meanwhile, mix the mascarpone with enough orange juice to make a spreadable icing. Lightly swirl in the curd to give a marbled effect. Roughly spread over the top and sides of the cake, and scatter the grated citrus rind over the top to decorate.<br /><br />Serves 10Karinhttp://www.blogger.com/profile/13150832150070248347noreply@blogger.com0tag:blogger.com,1999:blog-8796977463676303213.post-27040665472342487232010-08-07T22:04:00.008+01:002011-05-01T00:05:22.713+01:00Flower Power Cake!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWVjwgWBG9AT5ND2IWQhuha1CMVyxxgsG63_-73eq2Rc4JKuSAz3nw4bK3Jc5oFBgH1wuNUjrz5ZHsviKw_zoGuTKMu1p13B515JVSA0eXWOGQ7K8swq1xHPI4JqB0SlxYDo0zjT4Hdns/s1600/LinsySmith.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 201px; height: 260px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWVjwgWBG9AT5ND2IWQhuha1CMVyxxgsG63_-73eq2Rc4JKuSAz3nw4bK3Jc5oFBgH1wuNUjrz5ZHsviKw_zoGuTKMu1p13B515JVSA0eXWOGQ7K8swq1xHPI4JqB0SlxYDo0zjT4Hdns/s400/LinsySmith.jpg" alt="" id="BLOGGER_PHOTO_ID_5502781731218543314" border="0" /></a>Jasmine's 18th birthday was coming and as I promised to her, I made the cake.<br />I was getting a bit nervous as I knew I needed more time to practice with fondant and at the same time I wanted to make a very special and beautiful cake for her.<br />I used to take tips from the internet, YouTube and so on, but for some reason it didn't seem enough help!. So I went to Amazon's and looked for cake decorating books....there are loads, difficult to choose!. I started reading the reviews of the ones I liked and that's how I ended up buying <a style="font-weight: bold; font-style: italic;" href="http://www.amazon.co.uk/Cakes-Inspire-Desire-Mini-Cakes-Delights/dp/0715324977/ref=sr_1_2?ie=UTF8&qid=1281216031&sr=1-2-spell">"Cakes to inspire and desire"</a> by Lindy Smith....fabulous book! it has just the right and very clear information you need, good recipes and priceless tips. Although I still need to learn A LOT, her book helped me with the basics and gave me more confidence to try new things. I recommend it 100%!<br /><br />I thought at first I was going to make a simple cake, and by this I mean, a "one tier" cake... but seeing the pictures in the book was very tempting so I gave it a go, following all the instructions in the book...2 tiers then!, it worked perfectly well.<br />I used a 7 inch round cake for the base and a 3,5 inch cake for the one on top, rather small but very cute!...here's the result!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSzQk-XWb9YZK4okNx68g1w8KAn5d_ieLII4vyRSI_O9GHpYHdTC3PZ2AwRhye__G3weQaxxtFQE3vGGstH5Qzd08WQ0YnggtC8WDgFrocFHPLdWTfRZ2zfnrHnbclZZ3W7yVX7aMoCJA/s1600/FlowerCakePatchwork1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 336px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSzQk-XWb9YZK4okNx68g1w8KAn5d_ieLII4vyRSI_O9GHpYHdTC3PZ2AwRhye__G3weQaxxtFQE3vGGstH5Qzd08WQ0YnggtC8WDgFrocFHPLdWTfRZ2zfnrHnbclZZ3W7yVX7aMoCJA/s400/FlowerCakePatchwork1.jpg" alt="" id="BLOGGER_PHOTO_ID_5502784204831285122" border="0" /></a><br />As I didn't want to write on the cake to not spoil the flowers, I made this tag with fondant and used an edible ink pen to write on it, I think it looks great, what do you think?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKDnqabUNdT17_H9arCtXuLmPIM6DRhyTiitCcCcbirq9hj-IjhEDH1n6zdq8Rtq8AgT15LhjKiofi3u1d4YfRSr591_cB56kUhAmn51ePKp6qS_jfZUBp8cShtNpTqJfq3CQb06dQuLI/s1600/Cake1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 288px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKDnqabUNdT17_H9arCtXuLmPIM6DRhyTiitCcCcbirq9hj-IjhEDH1n6zdq8Rtq8AgT15LhjKiofi3u1d4YfRSr591_cB56kUhAmn51ePKp6qS_jfZUBp8cShtNpTqJfq3CQb06dQuLI/s400/Cake1.jpg" alt="" id="BLOGGER_PHOTO_ID_5502789215735264658" border="0" /></a><br />In the book there's a list of useful tools....I was quite impressed with the <a style="font-style: italic; color: rgb(204, 51, 204); font-weight: bold;" href="http://www.squires-shop.com/ibf/index.php?p=product&id=3476&parent=0">"Sugar Shaper"</a>, which I had to get, I couldn't resist it!... and let me tell you, <a href="http://www.squires-shop.com/ibf/index.php?p=home"><span style="color: rgb(0, 102, 0); font-weight: bold;">Squires Kitchen</span></a> has the best price online! :-)Karinhttp://www.blogger.com/profile/13150832150070248347noreply@blogger.com2tag:blogger.com,1999:blog-8796977463676303213.post-84683401173885531892010-08-07T21:58:00.007+01:002011-04-30T23:58:40.059+01:00Zoe's cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqBdXkbsX8IZ5bed1m_iRcdf92tLjPuv5kaMmDTiI6LC_z0yeX8mMw_f6As_9a9ou1ZHnS9flz8k7SWOa3hTB-AHdWTdyo-5NZ5bjJYRmsIaFK6wvzRbb1Sg0IGQie5dUDGxqyV51AGtE/s1600/2July101.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 361px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqBdXkbsX8IZ5bed1m_iRcdf92tLjPuv5kaMmDTiI6LC_z0yeX8mMw_f6As_9a9ou1ZHnS9flz8k7SWOa3hTB-AHdWTdyo-5NZ5bjJYRmsIaFK6wvzRbb1Sg0IGQie5dUDGxqyV51AGtE/s400/2July101.jpg" alt="" id="BLOGGER_PHOTO_ID_5502775747883466514" border="0" /></a>I made this cake for a very special girl, Zoe, who turned 7 in July.<br />I have to say, it was quite difficult to cover the cake with fondant, it's not easy at all, it takes a lot of practice I think, so I'll keep on trying!.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKODy48QY1raseZ9Z2no8s33iIKWltdVsB6Nv_MZUkjm1STZrTL9ZTVwD9mj5xdQ1gNkLFEHNh_gN4IBekcUBVSZw7u7gJwU3qmv1Nm9J3fbEQ8xfD03OdgVRQnmo0O0V-cSeCFGFblLU/s1600/2July102.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 257px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKODy48QY1raseZ9Z2no8s33iIKWltdVsB6Nv_MZUkjm1STZrTL9ZTVwD9mj5xdQ1gNkLFEHNh_gN4IBekcUBVSZw7u7gJwU3qmv1Nm9J3fbEQ8xfD03OdgVRQnmo0O0V-cSeCFGFblLU/s400/2July102.jpg" alt="" id="BLOGGER_PHOTO_ID_5502775609090505922" border="0" /></a>Karinhttp://www.blogger.com/profile/13150832150070248347noreply@blogger.com0tag:blogger.com,1999:blog-8796977463676303213.post-31608880162092071822010-05-01T22:53:00.006+01:002010-05-02T00:07:38.239+01:00Lemon gateau<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsbo3YMk5asgQvLrgRvAstwwt3QYcCWsMibYYM2bcqyuuE1tHj2kYkluOq1XtED-rRVCE7PYuIFnXwCIAFRNhuY_jlFOselfkQrbtw6vFZdKSZp6vWEXreUHTFnSGE4gBe-sJKI5p4fQE/s1600/LemonGateau.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsbo3YMk5asgQvLrgRvAstwwt3QYcCWsMibYYM2bcqyuuE1tHj2kYkluOq1XtED-rRVCE7PYuIFnXwCIAFRNhuY_jlFOselfkQrbtw6vFZdKSZp6vWEXreUHTFnSGE4gBe-sJKI5p4fQE/s400/LemonGateau.jpg" alt="" id="BLOGGER_PHOTO_ID_5466433709198933458" border="0" /></a><br />I tried a recipe that I found in a magazine. The picture showing the cake looked terribly appealing to me, I couldn't resist!.<br /><br />What's a Gateau?<br /><span class="mContent">A gâteau (pronounced ga-toe) is a French <span class="yellowFade"><span><span style="position: relative;" class="yellowFadeInnerSpan">cake</span></span></span>, often specifically a sponge cake that may be made from almond flour instead of wheat flour. In general terms, any <span class="yellowFade"><span><span style="position: relative;" class="yellowFadeInnerSpan">cake</span></span></span> in France may be considered a gâteau, but some French cakes are more gâteaux than cakes you might see in other parts of the world. Yet if you order any kind of <span class="yellowFade"><span><span style="position: relative;" class="yellowFadeInnerSpan">cake</span></span></span> in France, you will be ordering a gâteau.<br /><br />Gateau is the singular word for cake and Gateau<span style="font-weight: bold;">x</span> is the plural word, although the pronunciation is the same.<br /><br />Let's go to the recipe, shall we? :-)<br /><br />Ingredients:<br />-Butter for greasing<br />-2 1/2 tbsp of semolina, plus extra for dusting<br />-6 large eggs, separated<br />-150 gr (5 oz) caster sugar</span><span style="display: block;" id="formatbar_Buttons"><span class="" style="display: block;" id="formatbar_CreateLink" title="Link" onmouseover="ButtonHoverOn(this);" onmouseout="ButtonHoverOff(this);" onmouseup="" onmousedown="CheckFormatting(event);FormatbarButton('richeditorframe', this, 8);ButtonMouseDown(this);"><img src="http://www.blogger.com/img/blank.gif" alt="Link" class="gl_link" border="0" /></span></span><span class="mContent">-2 large lemons<br />-40 gr (1 1/2 oz) ground almonds<br />-3 tbsp plain flour<br />-3 gelatine leaves (or 1 1/2 sachet of Vege-gel (from Dr Oetker) wich is the vegetarian alternative)<br />-150ml double cream<br /><br />Method<br />1. Grease an 8cm deep, 20.5cm loose-bottomed round tin. Line base with baking parchment; dust sides with semolina.<br /><br />2. Heat oven to 180C (160C fan) mark 4.<br /><br />3. Beat 3 egg yolks + 50grs (2 oz) sugar + zest of 1 lemon for 5 minutes. Fold in semolina +almonds + flour.<br /><br />4. Beat 3 egg whites until stiff. Add 25gr (1 oz) sugar and beat for a few seconds. Fold 1 tbsp into cake mix, then fold in the rest. Spoon into tin and level. Bake for 15-20 minutes. Leave to cool in tin.<br /><br />5. Remove sides of tin and slide cake on to a board, leaving parchment in place.<br />Slice cake in half horizontally. Regrease and reline sides of tin with baking parchment.<br />Put cake half with paper attached into the tin, paper side-down.<br /><br />6. Put gelatine in a bowl and cover with cold water. Leave for 5 minutes.<br />*If you're using Vege-gel, empty a sachet and a half into a small bowl and add 200ml of cold water, stir with a spoon until is completely dissolved, leave it for a few minutes.<br /><br />7. Heat the juice of 1 lemon until simmering.<br />Squeeze excess water of gelatine, then whisk into the lemon juice. Leave to cool.<br />*Using the Vege-gel: pour the Vege-gel mixture into the lemon juice using a sieve, stir gently whilst on lowest heat for a couple of minutes, then leave to cool.<br /><br />8. Whisk remaining yolks + sugar + zest of 1 lemon until moussey. Fold in the gelatine mixture.<br /><br />9. Beat remaining egg whites until stiff.<br /><br />10. Whisk cream until it just holds its shape.<br /><br />11. Fold cream into yolk mix, then fold in egg whites.<br /><br />12. Pour into tin. Cover. Chill for 2 hours in freezer.<br /><br />13. Put second cake layer over the mousse, cut-side down. Cover and chill overnight.<br /><br />14. Turn out cake and peel off paper. Dust with icing sugar and using a knife or a metal skewer score lines on top.<br /><br />Good luck and enjoy! x<br /></span>Karinhttp://www.blogger.com/profile/13150832150070248347noreply@blogger.com9tag:blogger.com,1999:blog-8796977463676303213.post-64150701979678838762010-04-03T22:03:00.005+01:002011-04-30T23:59:28.066+01:00Easter cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ZjzJILL7sXIICOe2al4ysZ901mCKCENlFjleJC4NelYyLc7Vmu07S0xIOuEE0cUfWh9a2l_imPHu8E4IC22uOa9ry6aL_TXFkv9FBmLnu602gC856uA3BteVlwrzCO2YZuiSsSnfj70/s1600/HappyEaster2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ZjzJILL7sXIICOe2al4ysZ901mCKCENlFjleJC4NelYyLc7Vmu07S0xIOuEE0cUfWh9a2l_imPHu8E4IC22uOa9ry6aL_TXFkv9FBmLnu602gC856uA3BteVlwrzCO2YZuiSsSnfj70/s400/HappyEaster2.jpg" alt="" id="BLOGGER_PHOTO_ID_5456021981865295442" border="0" /></a><br />I have been very busy recently, trying to get everything ready to put the house for sale... it seems like an endless task!. Tiring times but I'm sure it will be all satisfactory at the end.<br />I thought I wasn't going to bake anything for Easter as I have very little energy these days.... and here I am!...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw3xaNWWf4cmr0be1Hi-NnmRkzGS1u1aaOGfUarimCJ5ojHf8sQvPePIo9pSROrVsVTt5wu4hZJaSPDfnUfILHH9yvd5qe-kd0TTMNug2oA8GGKTasFikO69TCx3VXJPYN18qj0GHi9FE/s1600/HappyEaster1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw3xaNWWf4cmr0be1Hi-NnmRkzGS1u1aaOGfUarimCJ5ojHf8sQvPePIo9pSROrVsVTt5wu4hZJaSPDfnUfILHH9yvd5qe-kd0TTMNug2oA8GGKTasFikO69TCx3VXJPYN18qj0GHi9FE/s400/HappyEaster1.jpg" alt="" id="BLOGGER_PHOTO_ID_5456021208297360610" border="0" /></a>I love Easter, more than anything because it's the celebration of Spring.<br /><br />This cake: vanilla sponge, caramel and raspberry jam filling, covered with buttercream, marzipan letters and bunnies, mini eggs and silver balls....YUMMY!!!!!!!!!!!Karinhttp://www.blogger.com/profile/13150832150070248347noreply@blogger.com5tag:blogger.com,1999:blog-8796977463676303213.post-6265429971300331602010-02-11T21:57:00.011+00:002010-02-11T22:25:02.431+00:00My son's 2nd birthday and a starry cake :o)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZoWqsnCrNxyQ5QHobqq3SeoBx0oY7ClvcWZIcg5fPakCs8ixeWx0zIXRpA4vfxvA5ZdRRBMJKUNi-5erGX_TGTpyz-7vCEOSix6-IhyphenhyphenC7uxYgSZhq0Awt39WwMCv2JkYz03U2F6k4cwc/s1600-h/7Feb1040.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 312px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZoWqsnCrNxyQ5QHobqq3SeoBx0oY7ClvcWZIcg5fPakCs8ixeWx0zIXRpA4vfxvA5ZdRRBMJKUNi-5erGX_TGTpyz-7vCEOSix6-IhyphenhyphenC7uxYgSZhq0Awt39WwMCv2JkYz03U2F6k4cwc/s400/7Feb1040.jpg" alt="" id="BLOGGER_PHOTO_ID_5437109096145063586" border="0" /></a>I was thinking about the cake I wanted to make for my son's birthday for quite a while.<br />It was very difficult to cover <a href="http://lets-bake-today.blogspot.com/2010/01/my-first-cake-decorated-with-fondant.html">my first cake</a> with fondant, but I can say I learnt a lot while doing it on my own and I hoped to improve the next time...and I definitely did!. I managed to get the right consistency for the buttercream that goes under the fondant. I used ready rolled fondant this time. It wasn't perfect coming out of the roll, it was cracked...but I fixed it.<br />I also made some cupcakes to go with it.<br />My son loved it!.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXoDdtGvP-JV8de8kMe1j3kCtzMQuSEYDnBCfJxmikRXfmKJIhmE2P6oAiRVWYURHpLRGFPnCcvI-1a-Bzasg6liu_JzaYn5NY_ZsWK-jXToD1SYXsZA5FjknWSoA8ipt7peUatD9V6SY/s1600-h/Blog.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 218px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXoDdtGvP-JV8de8kMe1j3kCtzMQuSEYDnBCfJxmikRXfmKJIhmE2P6oAiRVWYURHpLRGFPnCcvI-1a-Bzasg6liu_JzaYn5NY_ZsWK-jXToD1SYXsZA5FjknWSoA8ipt7peUatD9V6SY/s400/Blog.jpg" alt="" id="BLOGGER_PHOTO_ID_5437115188461961698" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0fchlY8f5JuMz45RY7mMNw0Qg8h5AwZL6hoWRIu2jXEUkutpSfkExy1nGfBAmLuuMv0QH3NoZuqfzDzNekgJ2aSE3CX694GN2Hccglm8MIteFtGDQmg5OpiEe42hto8HgyZGm4yf-t7A/s1600-h/7Feb1037.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0fchlY8f5JuMz45RY7mMNw0Qg8h5AwZL6hoWRIu2jXEUkutpSfkExy1nGfBAmLuuMv0QH3NoZuqfzDzNekgJ2aSE3CX694GN2Hccglm8MIteFtGDQmg5OpiEe42hto8HgyZGm4yf-t7A/s400/7Feb1037.jpg" alt="" id="BLOGGER_PHOTO_ID_5437115418331062402" border="0" /></a>Karinhttp://www.blogger.com/profile/13150832150070248347noreply@blogger.com2tag:blogger.com,1999:blog-8796977463676303213.post-89547511634502638132010-01-26T21:18:00.010+00:002011-05-01T00:00:23.812+01:00My first cake decorated with fondant!I wanted to surprise my husband who was turning 50, with a special cake. I watched loads of videos on YouTube about cake decorating and specially about how to cover a cake with fondant. It seemed quite easy...or at least that's the impression I had!!!. I was very excited and looking forward to start my first cake.<br />I wanted to get the ready rolled fondant that you can find in almost any grocery store....but when I went for it, it was all gone!!!, so I got 2 packs of 500<span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">grs</span> ready to roll fondant and thought it was worth to try and do it all myself.<br />The cake was ready, the layer of <span class="blsp-spelling-error" id="SPELLING_ERROR_1">buttercream</span> seemed to be just perfect....how exciting!!!!....then, I rolled the fondant, added the icing sugar so it wouldn't stick to the table....so far so good!!, I placed the fondant carefully on top of the cake and when I was trying to smooth the sides....oops! it cracked and then I had uncovered areas....<span class="blsp-spelling-error" id="SPELLING_ERROR_2">oooh</span> dear, complete <span class="blsp-spelling-error" id="SPELLING_ERROR_3">disasterrrrrrrrrr</span>!!!!!!!!!! I have to say, my heart sank!!, the cake looked horrible, impossible to take anywhere. I left it in the kitchen, I needed time to think, how can I fix it?...at first I thought that I could cover it again with another layer of white fondant....but it was going to be too much....then I thought....stripes to cover the sides....and I finally decided to use circles, using fondant as well....<br />This is the result:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYxue_UPjZ3F4Cw2vf9jVrI0Vu-T38WUo19mszp4Og4AKeGRH0YTY2TMSwbqTLAHPpsHW0iOg5woeBK1RGQVHD9n9xPye5puPhXfVxhGd2mhTiNZNK5AzFeafL4RKARVALPAjZOi8Bnwc/s1600-h/Cake1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 382px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYxue_UPjZ3F4Cw2vf9jVrI0Vu-T38WUo19mszp4Og4AKeGRH0YTY2TMSwbqTLAHPpsHW0iOg5woeBK1RGQVHD9n9xPye5puPhXfVxhGd2mhTiNZNK5AzFeafL4RKARVALPAjZOi8Bnwc/s400/Cake1.jpg" alt="" id="BLOGGER_PHOTO_ID_5431164766903856754" border="0" /></a>I still need to learn a lot, but to be the very first cake I don't think it's too bad, what do you think?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibccRp7N0N9J9adetFYJSVjhe4RJFF7t1oHZwkIUnaqcjv_b5sIiyPKa1AYC9A-YiSWJd17HoOG5ZgOBGxTGm4eMflzhNdFg7BLHg1EiAb7bdhyphenhyphenNcGAxfkihjyUwF5gSi3TEzDnBINqus/s1600-h/Cake2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 352px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibccRp7N0N9J9adetFYJSVjhe4RJFF7t1oHZwkIUnaqcjv_b5sIiyPKa1AYC9A-YiSWJd17HoOG5ZgOBGxTGm4eMflzhNdFg7BLHg1EiAb7bdhyphenhyphenNcGAxfkihjyUwF5gSi3TEzDnBINqus/s400/Cake2.jpg" alt="" id="BLOGGER_PHOTO_ID_5431164698632565730" border="0" /></a>This is what we had left...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWKIN0LsaqG6wcE_PtfrTZngZnnV3RBqU8d3S1f26dS3bdPt-A4CyCdJ_VMutrgUACR_yTxUdX2aOOGf5fc8-UycQlZOnV_1Nl8k-qJHflVfsi-xraI_KI23nCXdxC2mDJxfZKWssEBs/s1600-h/Cake3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 315px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWKIN0LsaqG6wcE_PtfrTZngZnnV3RBqU8d3S1f26dS3bdPt-A4CyCdJ_VMutrgUACR_yTxUdX2aOOGf5fc8-UycQlZOnV_1Nl8k-qJHflVfsi-xraI_KI23nCXdxC2mDJxfZKWssEBs/s400/Cake3.jpg" alt="" id="BLOGGER_PHOTO_ID_5431164623812402786" border="0" /></a>I need to make another cake, for my son's birthday # 2, I already have some ideas, I just hope I'll manage to cover the cake properly!!!.<br />See you soon! :o)Karinhttp://www.blogger.com/profile/13150832150070248347noreply@blogger.com4