tag:blogger.com,1999:blog-31721950590093607042024-03-10T04:46:36.367+02:00Tea, Cake & CreateCupcake and cookie decorating classes, and moreUnknownnoreply@blogger.comBlogger452125tag:blogger.com,1999:blog-3172195059009360704.post-58411721006316261192021-12-19T11:50:00.000+02:002021-12-19T11:50:23.686+02:00Christmas 2021<p> Don't you just hate it when bloggers you follow just vanish? No explanation. Poof! Like that last slice of cheesecake you tucked away behind all the turkey leftovers in the fridge....</p><p>When I wrote that last post - January, 2020 - I knew that I had wrapped up Tea, Cake and Create decorating classes (with work and family commitments, classes had simply become to much to juggle). But I honestly expected to continue to bake and post recipes on the blog. Then 2020 happened and ...well, you know. 2020. </p><p>I started out with a diary of lockdown days on Instagram, and then that grew a little tedious. At that point we were still working (both my husband and I are in the medical field) and although we weren't at the frontline of Covid-care, other hospital responsibilities continued. The kids were at home. A year later, now they are nearly-12 and a solid thirteen; it isn't as daunting an idea as it was back then, but leaving two pre-teen children alone at home while we went to deal with medical emergencies left me with a constant pit in my stomach. I think, for me, that was the greatest lockdown challenge. (I am very aware that many, many families have had much greater difficulties to face over the past two years.) Then there was the cleaning. Endless cleaning. Endless snack-making. And that was even before we had to start distance-learning/home-schooling. </p><p><br /></p><p>So, any baking I did became purely functional. No frivolity. That's not to say no joy - because the time that we spent in isolation was also very special. Life simplified and streamlined. Since then, I have not managed to bring myself back into the fast-flowing stream of social media. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgA69Akde9HlAUkz76JwI2mufRrQizVlUxnFLst8o5fwzVYHfXMEXPSB2FizHLS_jEv8iABLZmxZhTzKwxeGap5FHhtxUHGzeSf4uIFtIStnUaIXDNmIfKptYt6QADaJnlvQqwCxZM_O0DJ-9CB4Or9eWCMEWkJRaRQY2ZSP-cLcHDiyF_XESP23jJ-=s5372" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="5372" height="297" src="https://blogger.googleusercontent.com/img/a/AVvXsEgA69Akde9HlAUkz76JwI2mufRrQizVlUxnFLst8o5fwzVYHfXMEXPSB2FizHLS_jEv8iABLZmxZhTzKwxeGap5FHhtxUHGzeSf4uIFtIStnUaIXDNmIfKptYt6QADaJnlvQqwCxZM_O0DJ-9CB4Or9eWCMEWkJRaRQY2ZSP-cLcHDiyF_XESP23jJ-=w400-h297" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p>While I have picked up my piping bags again recently, it has been a relief to be able to bake and not feel the need to document, photograph, photoshop, post. </p><p>Do you sometimes wonder if Facebook, Instagram, Twitter don't take more than they give? Do they rob us of the moments of joy? </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgy-RsDA7BLMlI-D4s55yQ33Ohxq4AkaE2Aoj9eV9LhknsXLsum5dp3XrSbKvVuXD41qxxg13ZrQBQPpN3vCxSY63_fwOIUl_Ujozc01Auygv4Sodc-HaADkeFHH2h8QenQ_96MC4W9t8tYELhUg1X2gkAVamsy-ViOe2SyRSymZmlFSH61A62NXYsX=s6000" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEgy-RsDA7BLMlI-D4s55yQ33Ohxq4AkaE2Aoj9eV9LhknsXLsum5dp3XrSbKvVuXD41qxxg13ZrQBQPpN3vCxSY63_fwOIUl_Ujozc01Auygv4Sodc-HaADkeFHH2h8QenQ_96MC4W9t8tYELhUg1X2gkAVamsy-ViOe2SyRSymZmlFSH61A62NXYsX=w400-h266" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><p style="text-align: left;">Anyway... I don't know if you have missed me or these posts - I have certainly missed so many of you! Know that I think about you often - all my class regulars that became such a special part of my Friday and Saturday mornings. (You know who you are!) </p></div><div class="separator" style="clear: both; text-align: center;"> </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiO1Ut5UzCapiHeaBuo3v9ZU5IlV_pdqk2GoDsMlcfwFbABFo7DdtymsAKMQIhDxMIClIGazmUaFnco9aq_pbXFtDGEdcjIAaihJvVqLqNzigeOWahHN9A7_LHCfpXHzJTb_-M22eS7c-vfxuqK3kri5cyNwRf1viYj9qWBIny_L5eDrC1B45ajPs7D=s6000" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiO1Ut5UzCapiHeaBuo3v9ZU5IlV_pdqk2GoDsMlcfwFbABFo7DdtymsAKMQIhDxMIClIGazmUaFnco9aq_pbXFtDGEdcjIAaihJvVqLqNzigeOWahHN9A7_LHCfpXHzJTb_-M22eS7c-vfxuqK3kri5cyNwRf1viYj9qWBIny_L5eDrC1B45ajPs7D=w426-h640" width="426" /></a></div><br /><div><br /></div><p><br /></p><p>While I won't make any promises about being back here soon ... I'd like to believe that I will occasionally visit with you. </p><p><br /></p><p>I wish you well! Have a wonderful festive season, and all the very best for 2022! </p><p><br /></p><p>xxM </p><p><br /></p><p><br /></p><p><br /></p>Marinahttp://www.blogger.com/profile/06231123846272619753noreply@blogger.com0tag:blogger.com,1999:blog-3172195059009360704.post-43686835140096505432020-01-26T15:00:00.000+02:002020-01-26T15:02:02.364+02:00Strawberry and Nutella Meringues<div class="separator" style="clear: both; text-align: left;">
Clouds of flavour ... that's how I'd describe these. </div>
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And I'd have to admit that I am usually not a big fan of meringues, but these have just enough crunch, just enough chewiness, and just enough tartness to make them quite delicious. </div>
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They are good, <i>really </i>good. </div>
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Pair them with ice-cream and fresh berries, and you'll have an easy yet impressive dessert. </div>
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When I made the first batch, I only had 2 fresh eggs in the house. This was just before Christmas, where you avoid going to the shops at all costs. </div>
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So I made up for the absent egg by reconstituting meringue powder with warm water. I've made meringues with just meringue powder before, and while very convenient - I wasn't convinced about the taste. This combination though, definitely works. </div>
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I repeated that with the second batch, using 2 eggs and 1 tablespoon re-hydrated Actiwhite (our local meringue powder brand). The original recipe called for 3 egg whites - which I'd say go ahead and use, if you don't have meringue powder. </div>
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<b><u>Strawberry and Nutella Meringues</u></b><br />
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Preheat the oven to 135'C<br />
Line 2 large baking sheets with parchment paper<br />
Prepare a piping bag with a large plain round tip<br />
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<u>Ingredients </u><br />
3 egg whites (<b><u>or</u></b> 2 egg whites + 1 tbs meringue powder dissolved in 30ml warm water)<br />
150g caster sugar<br />
30ml icing sugar<br />
1 tsp vanilla extract<br />
1/2 tsp white vinegar<br />
1/3 cup Nutella<br />
1/3 cup Strawberry preserve<br />
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Beat the egg whites with an electric mixer, on high speed, using the whisk attachment.<br />
When the egg white starts to form soft peaks, slowly add the sugar and icing sugar while continuing to beat.<br />
Beat in the vanilla and vinegar.<br />
Beat until meringue is glossy and stiff.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYio5xc2YL6gYneh7kWMGEGz1id_7cGTfvMmsTF9ks7YnshrJ5bKmiIQdDmRXMQTuGW3teSPgga5dILcgkvDwgzhJy3O3wDyp1TsGjCPdgiEc20FRVTCRUR1SbadLFVJ6FH3UUcok6z8s/s1600/Meringue.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1069" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYio5xc2YL6gYneh7kWMGEGz1id_7cGTfvMmsTF9ks7YnshrJ5bKmiIQdDmRXMQTuGW3teSPgga5dILcgkvDwgzhJy3O3wDyp1TsGjCPdgiEc20FRVTCRUR1SbadLFVJ6FH3UUcok6z8s/s400/Meringue.jpg" width="266" /></a></div>
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Prepare a piping bag with a large plain round tip. In the inside of the piping bag, paint stripes of Nutella and strawberry jam/ preserve. If the Nutella is too firm, soften it by heating gently.<br />
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Place the meringue into the piping bag, and pipe swirls onto parchment-lined baking sheets.<br />
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Bake at 135'C for 30minutes, then turn off the heat and leave the meringues in the oven with the door closed for an hour.<br />
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<span style="text-align: start;">Half the second batch I made was put into a container with the meringues nestled between parchment paper, and buried in the depths of my fridge. A month later they're still good. Freezing them is also and option. Just make sure that the meringues don't come into contact with humidity, and they'll have a long shelf life. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3w967k8GNiKJ_JekgkGBYevrXurStcN3ZVEQbtKTdpBLmzQhhE9fyXHoMmrJVrL8e_Z9JwTsaHv9XeLCPoZbB8YKfO3k8Es7DNaf_U6jOx5uWylhAS504dsT2oTQFxiFnch2IQ31aioY/s1600/meringues3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3w967k8GNiKJ_JekgkGBYevrXurStcN3ZVEQbtKTdpBLmzQhhE9fyXHoMmrJVrL8e_Z9JwTsaHv9XeLCPoZbB8YKfO3k8Es7DNaf_U6jOx5uWylhAS504dsT2oTQFxiFnch2IQ31aioY/s320/meringues3.jpg" width="320" /></a></div>
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Happy baking!<br />
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xxMMarinahttp://www.blogger.com/profile/06231123846272619753noreply@blogger.com0tag:blogger.com,1999:blog-3172195059009360704.post-44891279994834576602020-01-25T12:50:00.001+02:002020-01-25T12:50:35.446+02:00Salted Caramel CheesecakeI may or may not still be catching up with posting the festive season recipes...<br />
Ok, full disclosure - I <i>am</i> still catching up. But whoa - slow down 2020!<br />
I thought that taking a sabbatical from classes would give me a little more time this year, but so far all gaps have just been filled up with other demands (admittedly, I have given myself a bumper list of things to tackle in the next 12 months!)<br />
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This cheesecake was made for a pre-Chritmas Christmas dinner with friends.<br />
I use my standard cheesecake recipe and just change it up a bit for the different flavour versions.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzr5xT5Kng40SDu6izpRPZr3YsdiFuaTIFCg3mOSDhvbKCvBX_3rL92Y4AdlIz6TV32xBcxmq56sUp8XhrF7ZEjOOpF88b3IRbYGLNrUNbBL5rgZQEdEzYaZrOrZg3uFC9YEXd_wOoa9E/s1600/salted+caramel+cc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzr5xT5Kng40SDu6izpRPZr3YsdiFuaTIFCg3mOSDhvbKCvBX_3rL92Y4AdlIz6TV32xBcxmq56sUp8XhrF7ZEjOOpF88b3IRbYGLNrUNbBL5rgZQEdEzYaZrOrZg3uFC9YEXd_wOoa9E/s400/salted+caramel+cc.jpg" width="400" /></a></div>
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<b><u>Salted Caramel Cheesecake</u></b><br />
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Prepare a springform pan with non-stick spray and parchment.<br />
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<b><u style="color: #7e7e7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;">Ingredients</u><span style="background-color: white; color: #7e7e7b; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px;">:</span></b><br />
<u style="color: #7e7e7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;">Base</u><br />
<span style="background-color: white; color: #7e7e7b; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px;">180g chocolate cookies</span><br />
<span style="background-color: white; color: #7e7e7b; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px;">60g melted butter</span><br />
<br style="color: #7e7e7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" />
<span style="background-color: white; color: #7e7e7b; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px;">Break the cookies into small pieces, then use a food processor to blitz until finely crumbed.</span><br />
<span style="background-color: white; color: #7e7e7b; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px;">Mix with the melted butter, and press the mixture firmly into the base of the pan. </span><br />
<span style="background-color: white; color: #7e7e7b; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px;">Chill in the freezer for 30minutes. </span><br />
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<u style="color: #7e7e7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;">Filling</u><br />
<span style="background-color: white; color: #7e7e7b; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px;">Preheat the oven to 160'C</span><br />
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<span style="background-color: white; color: #7e7e7b; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px;">2x 250g tubs cream cheese at room temp.</span><br />
<span style="background-color: white; color: #7e7e7b; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px;">120g caster sugar</span><br />
<span style="background-color: white; color: #7e7e7b; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px;">250ml sour cream </span><br />
<span style="background-color: white; color: #7e7e7b; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px;">4 eggs</span><br />
<span style="background-color: white; color: #7e7e7b; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px;">1tsp vanilla extract</span><br />
<span style="color: #7e7e7b; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="background-color: white; font-size: 12px;">100g salted caramel *</span></span><br />
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<span style="background-color: white; color: #7e7e7b; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px;">Beat the cream cheese and sugar together until smooth.</span><br />
<span style="background-color: white; color: #7e7e7b; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px;">Beat in the cream and vanilla extract.</span><br />
<span style="background-color: white; color: #7e7e7b; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px;">Add the eggs one at a time. Beat well in between additions.</span><br />
<span style="background-color: white;">Mix in the salted caramel. </span><br />
<span style="background-color: white; color: #7e7e7b; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px;">Pour onto the chilled base. </span><br />
<span style="color: #7e7e7b; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="background-color: white; font-size: 12px;"><br /></span></span>
<span style="background-color: white;">*I used the salted caramel from </span><a href="http://teacakeandcreate.blogspot.com/2014/04/dark-chocolate-cupcakes-with-salted.html" style="background-color: white;">this recipe</a><span style="background-color: white;">.</span><span style="background-color: white;"> I often have a jar in my fridge - it keeps really well, and is handy for these recipes, or simply to use between cake layers, on ice-cream , cupcakes, etc. </span><br />
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<span style="background-color: white; color: #7e7e7b; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px;">Bake in a water bath at 160'C for 60-70 minutes, or until just the centre of the cheesecake jiggles when gently shaken.</span><br />
<span style="background-color: white; color: #7e7e7b; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px;"> Leave to cool in the oven with the door slightly ajar.</span><br />
<span style="background-color: white; color: #7e7e7b; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px;">Once cooled, refrigerate for 4 hours or overnight</span><br />
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<b style="color: #7e7e7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;">Ganache:</b><br />
<br style="color: #7e7e7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" />
<span style="background-color: white; color: #7e7e7b; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px;">240g dark chocolate - chopped into small even sized pieces.</span><br />
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<span style="background-color: white; color: #7e7e7b; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px;">120ml fresh cream (35-40% fat content)</span><br />
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<span style="background-color: white; color: #7e7e7b; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px;">Melt the chocolate and cream together in a double boiler. </span><br />
<span style="background-color: white; color: #7e7e7b; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px;">Once most of the chocolate is melted, stir until smooth. </span><br />
<span style="background-color: white; color: #7e7e7b; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px;">Leave to set until it has an easy spreading consistency. </span><br />
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<span style="background-color: white; color: #7e7e7b; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px;">When the cheesecake has chilled, spread the chocolate ganache on the top and smooth. </span><br />
<span style="background-color: white; color: #7e7e7b; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px;">Place back into the fridge for 30 min before serving. </span><span style="background-color: white;"><br style="color: #7e7e7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px;" /></span><br />
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<span style="background-color: white; color: #7e7e7b; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px;">Before serving, </span><span style="color: #7e7e7b; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="font-size: 12px;">decorate the top of the cheesecake with chunks of caramel and shavings of Lindt dark chocolate with salted caramel .</span></span><br />
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As a little addendum....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh4AFJaeXTEF7bY_t1XI0GfmH8LAUf6RnaKEIqVMKR7jVz-ZtKGTCiQEBDZPHiOs9qE27P3KN_ekRyKV01WpFFKJ9dhPtigwd7wYvItqpKlAkhXKsMpN8n6lAN8TPbm5TMOkL7WNg6yUM/s1600/nutella+swirl+cc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh4AFJaeXTEF7bY_t1XI0GfmH8LAUf6RnaKEIqVMKR7jVz-ZtKGTCiQEBDZPHiOs9qE27P3KN_ekRyKV01WpFFKJ9dhPtigwd7wYvItqpKlAkhXKsMpN8n6lAN8TPbm5TMOkL7WNg6yUM/s400/nutella+swirl+cc.jpg" width="400" /></a></div>
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I also made a Nutella swirl cheesecake for Christmas. In brief:<br />
Use the above recipe, omit the salted caramel.<br />
After pouring the batter into the base,<br />
warm 1/3 of a cup of Nutella so that it is softer. Use a piping bag with the tip cut off to pipe concentric circles of Nutella into the batter. Drag the Nutella inwards using a cocktail stick. <br />
And bake!<br />
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So I know that these instructions are wholly inadequate. But I'll add a video of the technique as soon as I have an opportunity to bake this again.<br />
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Happy baking!<br />
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xxMMarinahttp://www.blogger.com/profile/06231123846272619753noreply@blogger.com0tag:blogger.com,1999:blog-3172195059009360704.post-82002401772236674282019-12-31T13:54:00.002+02:002019-12-31T13:54:51.988+02:00Christmas Cookies Part 2And then there was one! One day left of 2019, and still so many things to do before the end of the year!<br />
In all reality, most of them can wait. But <i>not</i> this last post on Christmas cookies.<br />
It would be anathema to me to be talking Christmas after the 1st of Jan (yes, the tree is already down and all the ornaments are packed away. We start the New Year without having the depressing business of clearing up Christmas decorations hanging over our heads. And by <i>we</i>, I mean me - because while the kids are at the age where they gladly decorate the tree, they sure as heck aren't going to help <i>un</i>-decorate it.)<br />
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I promised (you may not have noticed, but it didn't slip <i>my</i> mind) that there was a part two to the Christmas cookies from 2019, so here it is...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBw-da8zWTSI0qyrI3Eu_T6ptLnTzxWp6rlxnpeXttaoo81YkKWqBegg7MCy_WbUfB3OLgVH8nQVtkvSFoParisILVlCEqYjqvSUjH1g5AMOxdhofmLTVAj_n6Ka7esPVwkAOQ7nyOGtY/s1600/gingermen19%25272.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1289" data-original-width="1600" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBw-da8zWTSI0qyrI3Eu_T6ptLnTzxWp6rlxnpeXttaoo81YkKWqBegg7MCy_WbUfB3OLgVH8nQVtkvSFoParisILVlCEqYjqvSUjH1g5AMOxdhofmLTVAj_n6Ka7esPVwkAOQ7nyOGtY/s400/gingermen19%25272.jpg" width="400" /></a></div>
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I constructed the gingerbread men out of a standard gingerbread cutter and a pocket watch cutter - see this post for the technique: <a href="http://teacakeandcreate.blogspot.com/2019/11/halloween-zombling-cookies.html">http://teacakeandcreate.blogspot.com/2019/11/halloween-zombling-cookies.html</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOPyDGRWquQqyEyr0R0_oeo-J5Bm9WpEcZSfkq_pkhWuL1b7M2XXat03ndG9FN2NIjtNpIE6x0BUhUCPN45yZqIlnhrZYqwYLTeh5NF4jUlTxfd_mvQgDNmwoLYas8cQNgkNJxLtVJEdI/s1600/christmas19%25273.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOPyDGRWquQqyEyr0R0_oeo-J5Bm9WpEcZSfkq_pkhWuL1b7M2XXat03ndG9FN2NIjtNpIE6x0BUhUCPN45yZqIlnhrZYqwYLTeh5NF4jUlTxfd_mvQgDNmwoLYas8cQNgkNJxLtVJEdI/s400/christmas19%25273.jpg" width="400" /></a></div>
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One of my favourites was this tree with the tangled lights, but if you want an even simpler design, try this one: </div>
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(triangular christmas tree from <a href="http://treatboutique.co.za/">Treat Boutique.)</a></div>
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<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/PIoLIjM3Y6M/0.jpg" src="https://www.youtube.com/embed/PIoLIjM3Y6M?feature=player_embedded" frameborder="0" allowfullscreen></iframe><br />
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Aaaand that's a wrap for Christmas 2019 (and for 2019!)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJjhP2uzMZipziUhzxkoRUhnMOuzsjpZnwlQUp30XtINM59V-QFsHdwpruPfeayuhHDd8PJ9k7GAksx5UBuqp0FLgk5taAsBiSqB7mYGxHJH4lCK7nCbmRYncaMNEq1D_ghJ5l9b0gok/s1600/gingermen19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1190" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJjhP2uzMZipziUhzxkoRUhnMOuzsjpZnwlQUp30XtINM59V-QFsHdwpruPfeayuhHDd8PJ9k7GAksx5UBuqp0FLgk5taAsBiSqB7mYGxHJH4lCK7nCbmRYncaMNEq1D_ghJ5l9b0gok/s400/gingermen19.jpg" width="297" /></a></div>
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See you in 2020 ;-) </div>
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Marinahttp://www.blogger.com/profile/06231123846272619753noreply@blogger.com0tag:blogger.com,1999:blog-3172195059009360704.post-21144208214672996022019-12-24T13:12:00.003+02:002019-12-24T13:12:59.966+02:00Christmas Cookies 2019Ok, so I might just be avoiding today's real task of cleaning the house and cooking Christmas Eve dinner But it <b><i>is</i></b> also important to get these cookies logged before Christmas 2019 comes and goes, right?!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAMbWy6wygAtsyRS6jimHCCVQvezPLp8YWSz3-orTWcylcEBUF8ZRiw2scxj6Suand2rlGg7uhFYb55x1dx3xsgW_Mk3pQyFg8lmtTlb5OkLeRw2bJ7SYYe4M9JcPG6ufEjWXzNt_oE2w/s1600/christmas19%25221.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1600" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAMbWy6wygAtsyRS6jimHCCVQvezPLp8YWSz3-orTWcylcEBUF8ZRiw2scxj6Suand2rlGg7uhFYb55x1dx3xsgW_Mk3pQyFg8lmtTlb5OkLeRw2bJ7SYYe4M9JcPG6ufEjWXzNt_oE2w/s400/christmas19%25221.jpg" width="400" /></a></div>
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This was the first time I made Santa and Mrs Claus cookies for a class - I've avoided them before because it's a whole other colour to consider, but I justified making flesh colour by using it for Rudolph's snout too:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMDb5VHp6C9RE47QqL03dKB_dM4j1N0hEkVxmh71XG31HmkOIFjSAHEGzQGfULUfcZUejw2-ATKR5_FDkpYLaOzZwjcyFTHtb8rkDEeAB8F337clYDkKknLw3QBhGTc0hBQSVxDNDLLiI/s1600/christmas19%25223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1150" data-original-width="1600" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMDb5VHp6C9RE47QqL03dKB_dM4j1N0hEkVxmh71XG31HmkOIFjSAHEGzQGfULUfcZUejw2-ATKR5_FDkpYLaOzZwjcyFTHtb8rkDEeAB8F337clYDkKknLw3QBhGTc0hBQSVxDNDLLiI/s400/christmas19%25223.jpg" width="400" /></a></div>
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I know that some gel colour ranges have a copper colour that works well for skin tones, however</div>
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I always use a mix of soft pink and ivory - because that's what I've got! And if you need to neutralise it a little - if it's looking too pink - add a tiny drop of black </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfU8dxZJdlvZLeEWox33gSfWjXB5CX11tg4bFQWNjotwdJss1kAv1MmSMZeXSrGZp9QUZTOnRqfhrd4C3WMiF_Dgz-UjtZQCcKVsyptVY5Rrw8mV9jK_UWF4O0VptgfVUM5JeIeUnm9es/s1600/christmas19%25225.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1174" data-original-width="1600" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfU8dxZJdlvZLeEWox33gSfWjXB5CX11tg4bFQWNjotwdJss1kAv1MmSMZeXSrGZp9QUZTOnRqfhrd4C3WMiF_Dgz-UjtZQCcKVsyptVY5Rrw8mV9jK_UWF4O0VptgfVUM5JeIeUnm9es/s400/christmas19%25225.jpg" width="400" /></a></div>
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I have more Christmas cookies for 2019 to share - but those pic's are a different colour scheme, so obviously they require a separate post!</div>
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See you then!</div>
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xxM </div>
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<br />Marinahttp://www.blogger.com/profile/06231123846272619753noreply@blogger.com0tag:blogger.com,1999:blog-3172195059009360704.post-81598590119917090482019-12-24T12:56:00.004+02:002019-12-24T12:59:05.931+02:00Christmas Trifle with Champagne and Panna Cotta Is Christmas Eve a little late to be posting suggestions for Christmas dessert?<br />
It is - especially if, like us, you celebrate on the evening of the 24th!<br />
But there's always next year...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiIPYKCTFHcx46gaXoVojSp386tz8TURXP9H5KHbKYaZ0jmbRuS9QhUERP_MJY7Cy15hohobN7-qr-Oxvz-TmEjL-oV15q6AEnXVAqQxR1wd4H_-8PiKmJ8527CEhhbdCR0fkqhkYVsoc/s1600/trifle3%2527.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiIPYKCTFHcx46gaXoVojSp386tz8TURXP9H5KHbKYaZ0jmbRuS9QhUERP_MJY7Cy15hohobN7-qr-Oxvz-TmEjL-oV15q6AEnXVAqQxR1wd4H_-8PiKmJ8527CEhhbdCR0fkqhkYVsoc/s400/trifle3%2527.jpg" width="400" /></a></div>
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I made this trifle for a celebration dinner we had with friends last week, because it has been ridiculously hot and a light trifle seemed like the perfect dessert.<br />
The other reason I made it <i>pre</i>-Christmas, is because I know that the family we have coming over this evening would far rather have cheesecake than trifle....<br />
So of course I've made a cheesecake (it's a Nutella swirl cheesecake to be precise. I guess I should share that recipe too?!)<br />
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But this trifle went down really well, so it is something that I will make again.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxWbv4X-8C1kY0Gn0pqoyUgbk1uyE0elhc8_IGaAY2eIAWs9rDEwlNNCETPk5J3qSkpAfaVwyKKRTfEfA8pZ7J9pvM6vAvFagrYlN09YccGVmi9594e11TP5Ayoxwsu4-KLFVVsOeGBJw/s1600/trifle1%2527.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxWbv4X-8C1kY0Gn0pqoyUgbk1uyE0elhc8_IGaAY2eIAWs9rDEwlNNCETPk5J3qSkpAfaVwyKKRTfEfA8pZ7J9pvM6vAvFagrYlN09YccGVmi9594e11TP5Ayoxwsu4-KLFVVsOeGBJw/s400/trifle1%2527.jpg" width="400" /></a></div>
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Here's a little video that I put together as a summary of the process. </div>
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A couple of additional notes:</div>
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- I used a small cake that I had in the freezer, made with the hot milk vanilla sponge recipe that I use for <a href="http://teacakeandcreate.blogspot.com/2012/06/cupcake-recipe.html">basic cupcakes </a>- it makes a great light sponge cake, so it's not just for cupcakes. </div>
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- any vanilla sponge cake or pound cake will do, even un-iced cupcakes. </div>
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- I used a small squeeze bottle to drizzle the champagne over the sponge cake. The cake was moist, not sloshed!</div>
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- use this yoghurt <a href="http://teacakeandcreate.blogspot.com/2017/09/blueberry-and-lemon-yoghurt-panna-cotta.html">panna cotta recipe</a> and omit the berries</div>
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-the panna cotta <b><i>has</i></b> to be made in two batches because it sets (which is what you want it to do!) , but that does mean you can't put aside half the batch to pour in for the second layer. </div>
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- if you aren't comfortable halving the panna cotta recipe for a small trifle, then pour the remainder of the panna cotta into small glasses and top with berries for extra desserts. </div>
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I hope the rest is sufficiently explained in the video, if not - feel free to comment with questions below!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisSDUhxcAlrbYSKu1PRq95jU2NLti5cSPbDsE4DKdmIJ105-Pz1wZ1rmNFCjrVKOz-GOlLmQhBvFo_ayg60LwbcoGFT5OyZesjwe3g8zoQW9KYR83yedZ0G-N3wvy4PQa3upjbVdYKy04/s1600/trifle2%2527.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisSDUhxcAlrbYSKu1PRq95jU2NLti5cSPbDsE4DKdmIJ105-Pz1wZ1rmNFCjrVKOz-GOlLmQhBvFo_ayg60LwbcoGFT5OyZesjwe3g8zoQW9KYR83yedZ0G-N3wvy4PQa3upjbVdYKy04/s400/trifle2%2527.jpg" width="400" /></a></div>
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Now I need to go and sort out that cheesecake!<br />
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Happy Christmas Eve. 💕<br />
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xxM<br />
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<br />Marinahttp://www.blogger.com/profile/06231123846272619753noreply@blogger.com0tag:blogger.com,1999:blog-3172195059009360704.post-87189481983072050082019-11-08T17:10:00.001+02:002019-11-08T17:10:23.250+02:00Rainbow Spectrum Cupcakes<br />
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Why is it that rainbows make us happy?<br />
We could go scientific and speak about the wonder of prisms reflecting and refracting light. We could go deep and philosophical and speak about how rainbows symbolise hope and renewal when they appear with the calm after a storm. And that is all true.<br />
But I think our delight in rainbows is simply the magic of revisiting our childhood excitement at the words - <i>look! there's a rainbow</i>. It's an ingrained joy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmv3zou7P-mwDRyAESyFrk0-TjQz4XrJiImpUwfvnd2H8JG3lD0sawfn8d_eB7xOE58dc2kY3H-1UaPBGSxFfswvIx4VpkPCPEcTmp5gSy9Jj_jequ6ldLFU-crwN2y-rb7eqGQ7rvEhI/s1600/rainbow+cupcakes3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1426" data-original-width="1600" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmv3zou7P-mwDRyAESyFrk0-TjQz4XrJiImpUwfvnd2H8JG3lD0sawfn8d_eB7xOE58dc2kY3H-1UaPBGSxFfswvIx4VpkPCPEcTmp5gSy9Jj_jequ6ldLFU-crwN2y-rb7eqGQ7rvEhI/s400/rainbow+cupcakes3.jpg" width="400" /></a></div>
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Now, what is <b><i>not</i></b> a joy is a kitchen full of buttercream, right?<br />
And these cupcakes look like a lot of work, don't they? Imagine all those mixing bowls and filling all those bags with the different coloured icing!<br />
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Would you believe me if I told you I only used <i><b>two</b></i> bowls and <i><b>one</b></i> icing bag and nozzle?!</div>
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Believe me!</div>
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<b><u>Here's how to make Rainbow Spectrum Cupcakes... </u></b></div>
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Place a small amount of uncoloured buttercream in a bowl (enough to pipe approx. 3 cupcakes).</div>
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Add a drop of yellow gel colour. </div>
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Put this yellow icing into a disposable icing bag fitted with the nozzle of your choice.</div>
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Pipe three rosettes. </div>
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Return any left over icing to the bowl, and top up with a couple of spoons of plain icing. </div>
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Add a drop of blue colour to the icing, and a drop of green. </div>
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You should have green icing. </div>
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Put this into the same icing bag that you used before. Pipe rosettes. The first couple will have a little bit of yellow on the outsides of the swirls - lovely!</div>
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Return any left over green icing to the bowl, and top up with more plain icing. </div>
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Add more blue colour. You'll now have turquoise icing. Put this icing into the bag... </div>
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you're getting the picture?!</div>
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You'll probably do one more blue - make it a pure blue, don't use the left over turquoise in this batch. </div>
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After the blue, you are going to add pink gel colour to your bowl of icing (leftover blue, topped up with plain icing) - pink and blue mixed together will make purple. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaOZtCRYT36bwo0bhZJAb34Fv8MmB7SCBibTAt0rWE5ZUWsxOFqsmmd5Fo1wgD82k-uXbA2BgWCoGpH07-7J3Pb4Y2G-X1yirGv39glD1xIrWgnuh2UF2CHVGYvE-jQOM8ITuUTkqVeb4/s1600/rainbow+cupcakes5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaOZtCRYT36bwo0bhZJAb34Fv8MmB7SCBibTAt0rWE5ZUWsxOFqsmmd5Fo1wgD82k-uXbA2BgWCoGpH07-7J3Pb4Y2G-X1yirGv39glD1xIrWgnuh2UF2CHVGYvE-jQOM8ITuUTkqVeb4/s400/rainbow+cupcakes5.jpg" width="266" /></a></div>
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Add a little more pink to the icing for the next round, to get a pinker purple. </div>
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After the purple, it's time to change bowls. Discard any leftover purple icing, you'll want a true pink next, but still use the same icing bag. </div>
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...can you see how using the same icing bag adds to the effect? Each of the previous colours can be seen as a trace on the next shade. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGYHg1unMDDnidxizFPYKXoxHYsJeRj5gkBl_A4nONcL0AsjJsQjOuGFabbOORghyfE1bPxo095CGW3ooW1h2JcvZcJ9jEnf7keHcBqyLdJlprrfVhcxZ1HymRR5kOsdBZe5eriRu7cL8/s1600/rainbow+cupcakes4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1136" data-original-width="1600" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGYHg1unMDDnidxizFPYKXoxHYsJeRj5gkBl_A4nONcL0AsjJsQjOuGFabbOORghyfE1bPxo095CGW3ooW1h2JcvZcJ9jEnf7keHcBqyLdJlprrfVhcxZ1HymRR5kOsdBZe5eriRu7cL8/s400/rainbow+cupcakes4.jpg" width="400" /></a></div>
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The magic of the colour spectrum... it's really the magic of science!<br />
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Happy baking 💕<br />
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xxM </div>
Marinahttp://www.blogger.com/profile/06231123846272619753noreply@blogger.com0tag:blogger.com,1999:blog-3172195059009360704.post-20579062145343287072019-11-07T18:32:00.000+02:002019-11-07T18:32:06.725+02:00Halloween Zombling CookiesI called these cookies Zombies, but my son pointed out that they're not - they're more like voodoo doll cookies aren't they? But that idea creeps me out a little too much (i'm not sure why - 'cos I'm not overly sensitive to ghoulishness!).<br />
So I'm calling them zomblings, ok?<br />
Ok!<br />
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What I didn't mention when I posted the Sugar Skull Cookies on Instagram and FB, was that those stunning skull cutters, were custom made for me by <a href="http://www.treatboutique.co.za/">Treat Boutique. </a></div>
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Lauri and Brad are always so happy to accommodate my requests for new designs!</div>
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But I thought of making these Zombling characters at the last minute, so instead of asking for another new custom design, I created them out of two of Treat Boutiques other cutters instead. </div>
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This is the gingerbread man, and can you guess the other one?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZHPr_gGWe0gf9KXald2VE_46OKNd-jDi3HVxh6X4SWeH8-DATdgXO8nIjAp_8taDpQFDt8Gyg-cRv3J6s0V9xJKTxvckTotwoLD38KvLJTQgarjDIYRew7Dxhoe5OMW3V620iwuIP5I8/s1600/IMG_4983.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1474" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZHPr_gGWe0gf9KXald2VE_46OKNd-jDi3HVxh6X4SWeH8-DATdgXO8nIjAp_8taDpQFDt8Gyg-cRv3J6s0V9xJKTxvckTotwoLD38KvLJTQgarjDIYRew7Dxhoe5OMW3V620iwuIP5I8/s200/IMG_4983.jpg" width="183" /></a></div>
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It's a pocket watch - made when we did Alice in Wonderland cookies a few years ago! </div>
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Merge the two cookies together, and bake. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMhYMcuRomuAmfZIgXKkt2cTdPQG3-ngUA32XGWVX3RXPpVZSuiOpZx_LLvHSj7h62syqTAD2N-ONEQKIUmC93udUtcXF3SPnQhESuajAlQC9X6FWhqr3fHg41N5wB_9Xd_5_ubtV1s9c/s1600/IMG_4985+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1160" data-original-width="1600" height="145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMhYMcuRomuAmfZIgXKkt2cTdPQG3-ngUA32XGWVX3RXPpVZSuiOpZx_LLvHSj7h62syqTAD2N-ONEQKIUmC93udUtcXF3SPnQhESuajAlQC9X6FWhqr3fHg41N5wB_9Xd_5_ubtV1s9c/s200/IMG_4985+%25281%2529.jpg" width="200" /></a></div>
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<i style="font-weight: bold;">And </i>look how those cut out bits didn't need to be discarded, they made perfect mini skulls!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ORf7x6abw1dKdgy9BSctL_QsT5BgefenybA1I9ljj4YvvjeIqLIMq9BEAS7TQDmhyIq75S995KD9gae8yObuHG4dUxHpumZmxlLKAVvtNxAtVUQ2l40HBOiXb2exbmV4aeCBFfn-exc/s1600/IMG_4986.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1017" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ORf7x6abw1dKdgy9BSctL_QsT5BgefenybA1I9ljj4YvvjeIqLIMq9BEAS7TQDmhyIq75S995KD9gae8yObuHG4dUxHpumZmxlLKAVvtNxAtVUQ2l40HBOiXb2exbmV4aeCBFfn-exc/s200/IMG_4986.jpg" width="126" /></a></div>
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Now that's <i><b>good</b></i> magic, huh?!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWMng6osoDxOZDvvDhHVoCkxMJl4EtSzXklasr_Est6ARVxrHUOQhAI7ulKBxJaNYARnPsHggB1hlj9zSddCbl_Xcgm3tQyKHWvbzUs71nc1mpgHHI0ZOjDEDQizSPea8-sFXc9s6wxb8/s1600/zomblings2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1165" data-original-width="1600" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWMng6osoDxOZDvvDhHVoCkxMJl4EtSzXklasr_Est6ARVxrHUOQhAI7ulKBxJaNYARnPsHggB1hlj9zSddCbl_Xcgm3tQyKHWvbzUs71nc1mpgHHI0ZOjDEDQizSPea8-sFXc9s6wxb8/s400/zomblings2.jpg" width="400" /></a></div>
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Happy baking!</div>
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xxM </div>
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<br />Marinahttp://www.blogger.com/profile/06231123846272619753noreply@blogger.com0tag:blogger.com,1999:blog-3172195059009360704.post-34134022538243026192019-11-01T18:16:00.001+02:002019-11-01T18:16:27.204+02:00Halloween Cookies 2019Well, now.... I'm just about a decade behind on cookie posts. But you've seen the clips on Instagram and Facebook, haven't you?<br />
It's been hard to keep up with everything this term. Just this morning I was fantasising about self-driving cars - I could just send the car to fetch the kids from school. But then I'd miss out on that flow of information that comes out when they get in the car. And the chance to connect with other mom's while we're waiting for the children to come out.<br />
There's a new show on Netflix called <i>Living with Your Self. </i>In a Netflix-nutshell, it's about a man who inadvertently clones himself. It gets complicated. <i>But </i>there's two of him! I could do with another me!<br />
Maybe even three ... one to bake, one to work, one to parent.<br />
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Anyhoo...! That's what weekends are for, time to catch up a little. So I may not catalogue all the recent classes. But sticking with the realm of fantasy, let's start with the latest:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVo427GveaUEC1_95regvH_DOvljHA3Q_qZliu0wH34hQVOlzBrNw5mRi-G4po9RjY2hEOsOTx4tzAYa-ZDa1BfqBvo2tA_8od8oTjFQ3MUFQGrgQD_lZvRt8_6O4yZloI3_zHvYmbqyo/s1600/pumpkins19%25273.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1225" data-original-width="1600" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVo427GveaUEC1_95regvH_DOvljHA3Q_qZliu0wH34hQVOlzBrNw5mRi-G4po9RjY2hEOsOTx4tzAYa-ZDa1BfqBvo2tA_8od8oTjFQ3MUFQGrgQD_lZvRt8_6O4yZloI3_zHvYmbqyo/s400/pumpkins19%25273.jpg" width="400" /></a></div>
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Here's the video.....</div>
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And here are some of the sugar skulls we decorated ....</div>
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and a video for the roses ....</div>
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I decorated more Halloween themed cookies this year than I usually do - <i>many</i> more. I had a lot of purple that I needed to get out of my system.<br />
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Which I did....<br />
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Happy decorating!<br />
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xxM<br />
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<br />Marinahttp://www.blogger.com/profile/06231123846272619753noreply@blogger.com0tag:blogger.com,1999:blog-3172195059009360704.post-47736165703464214062019-10-02T16:12:00.004+02:002019-10-02T16:12:55.086+02:00Chewy Chocolate Ginger CookiesIf I'm baking cookies these days that aren't for the classes, you must know that it's not me behind the sieve.<br />
My daughter loves baking. (Don't know where she gets it from). And during the school holidays she was determined to make cookies. I gave her one of my simplest recipes to make completely solo - these <a href="http://teacakeandcreate.blogspot.com/2016/01/3-ingredient-peanut-butter-cookies.html">three ingredient peanut butter cookies</a> - which she very capably did.<br />
But her brother was super unimpressed because he claims to be allergic to peanuts (he's not). He insisted that we make more cookies just like those, but <i>without </i>peanut butter.<br />
So we made these... chewy on the inside, crunchy on the outside, lots of flavour - but not peanut butter!<br />
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And when you're baking with kids, you add chocolate wherever possible, right?</div>
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You can omit the chocolate if you want to - the original recipe was just ginger - or you can add even more! Details below...**</div>
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<b><u>Chewy Chocolate and Ginger Cookies</u></b><br />
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Preheat the oven to 180'C<br />
Prepare 2-3 large cookie trays / baking sheets with baking parchment.<br />
Makes 25-30 cookies, depending on the size you roll.<br />
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<u>Ingredients</u><br />
<u><br /></u>
200g brown sugar*, plus extra for rolling <br />
180g butter, at room temp.<br />
1 egg<br />
30ml golden syrup<br />
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300g cake flour<br />
1 tsp baking soda<br />
1tsp ground cinnamon<br />
2 tbs ground ginger<br />
1/2 tsp salt<br />
100g dark chocolate, grated<br />
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* ideally use 100g light brown sugar, and 100g treacle sugar<br />
** for a more chocolatey experience, omit 20g flour and add 30g unsweetened cocoa.<br />
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Cream together the butter and sugar. Add the egg. Mix well. Beat in the syrup. <br />
Sift in the dry ingredients, followed by the chocolate. Mix until just combined.<br />
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Shape the dough into small balls (approx 3cm diameter), then roll those in sugar.<br />
Place on cookie trays - well spaced - and flatten gently with a fork.<br />
Bake at 180'C for 8 minutes <br />
Remove from the oven and allow to cool on the baking sheet before taking off from the trays.<br />
The cookies will be soft at first, then crisp up as they cool.<br />
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I'm going to give these a bash with oats and coconut too sometime, I'll let you know how that turns out.<br />
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Happy baking!<br />
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xxM<br />
<br />Marinahttp://www.blogger.com/profile/06231123846272619753noreply@blogger.com0tag:blogger.com,1999:blog-3172195059009360704.post-78528575895373003312019-08-30T11:29:00.000+02:002019-08-30T11:55:54.106+02:00Chocolate, Pecan and Orange BabkaI have a whole Pinterest board dedicated to Things to Bake. And there are many many things to bake in this world. Usually I just land up baking the tried and tested, because I don't have time for untried and untested.<br />
But sometimes I do.<br />
For last weeks class, I made <a href="http://teacakeandcreate.blogspot.com/2019/08/raspberry-and-dark-chocolate-panna-cotta.html"> chocolate and raspberry panna cotta</a>.<br />
The plan B if those weren't a success was this chocolate babka - a recipe that I'd pinned a while back.<br />
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So, I'm sorry last-week's-ladies ... if you'd rejected the panna cotta, you'd have had the opportunity to sample this instead.<br />
And you really should try it - I don't care who you are or where you live - you need chocolate babka in your life. (Unless you're gluten intolerant. Then you definitely don't. And there isn't a gluten-free version. Sorry!)<br />
You'll just have to bake it yourselves. But I'm going to help.<br />
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So here's the original recipe...<br />
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<a href="http://milk-and.blogspot.com/2015/10/chocolate-hazelnut-cinnamon-babka.html">http://milk-and.blogspot.com/2015/10/chocolate-hazelnut-cinnamon-babka.html</a><br />
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I just changed a couple of things - replacing hazelnuts with pecans, and adding some orange zest. Because dark chocolate and orange in a loaf together are beyond delicious.<br />
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<span style="font-family: inherit;"><b><u style="color: #666666;">Chocolate, Pecan and Orange Babka</u></b></span><br />
<span style="font-family: inherit;"><br style="color: #666666;" /><u style="color: #666666;"><b>Ingredients:</b></u></span><br />
<span style="font-family: inherit;"><u style="color: #666666;"><br /></u><span style="color: #666666;"><u>Dough:</u></span></span><br />
<span style="font-family: inherit;"><span style="color: #666666;"><u><br /></u></span><span style="background-color: white; color: #666666;">1 sachet instant dried yeast</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #666666;">320g white bread flour</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #666666;">40g caster sugar</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #666666;">1pinch salt</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #666666;">1 egg, lightly beaten</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #666666;">80ml lukewarm milk</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #666666;">90g butter, cut into cubes</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #666666;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white;"><br style="color: #666666;" /></span><span style="color: #666666;"><u>Chocolate Filling:</u></span></span><br />
<span style="font-family: inherit;"><span style="color: #666666;"><u><br /></u></span><span style="background-color: white; color: #666666;">100g butter</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #666666;">180g caster sugar</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #666666;">80g dark chocolate, chopped</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #666666;">40g cocoa powder</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #666666;">1 teaspoon ground cinnamon</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #666666;">100g chopped pecan nuts </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #666666;">zest of one medium orange (squeeze out the juice after zesting, you'll use it for the syrup below.)</span></span><br />
<span style="font-family: inherit;"><span style="color: #666666;"><span style="background-color: white;"><br /></span></span><span style="color: #666666;"><u>Sugar Syrup:</u></span></span><br />
<span style="font-family: inherit;"><span style="color: #666666;"><u><br /></u></span><span style="background-color: white; color: #666666;">50ml water </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">50ml orange juice</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">100g caster sugar</span><span style="color: #666666;"><u><br /></u></span></span><br />
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<span style="font-family: inherit;"><span style="color: #666666;"><u><b>Method:</b></u></span></span><br />
<span style="font-family: inherit;"><span style="color: #666666;"><u><b><br /></b></u></span></span>
<span style="font-family: inherit;"><span style="color: #666666;"><u>Dough:</u></span></span><br />
<span style="font-family: inherit;"><span style="color: #666666;"><u><br /></u></span></span>
<span style="color: #666666; font-family: inherit;">Place the flour, dried yeast, salt and sugar together in the bowl of a stand mixer fitted with a dough hook. Mix briefly to combine the ingredients. </span><br />
<span style="color: #666666;"><span style="font-family: inherit;">Heat the milk until just lukewarm. Add the cubed butter into the milk so that it softens slightly. </span></span><br />
<span style="color: #666666;"><span style="font-family: inherit;">Pour the milk and beaten egg into the flour mixture. </span></span><br />
<span style="color: #666666;"><span style="font-family: inherit;">Knead with the dough hook on low speed until the dough is smooth. Add more flour if the dough is too sticky. </span></span><br />
<span style="font-family: inherit;"><u><br style="color: #666666;" /></u><span style="color: #666666;"><u>Filling:</u></span></span><br />
<span style="font-family: inherit;"><span style="color: #666666;"><u><br /></u></span><span style="background-color: white; color: #666666;">Melt the butter and chocolate together. Mix in the sugar, cocoa, cinnamon and orange zest. Set aside. </span></span><br />
<span style="font-family: inherit;"><span style="color: #666666;"><span style="background-color: white;"><br /></span></span><span style="color: #666666;"><u>Sugar Syrup:</u></span></span><br />
<span style="font-family: inherit;"><span style="color: #666666;"><u><br /></u></span><span style="background-color: white; color: #666666;">Place the ingredients together in a small saucepan. </span><span style="background-color: white; color: #666666;">Simmer</span><span style="background-color: white; color: #666666;"> over medium heat until the sugar has dissolved. </span></span><span style="background-color: white; color: #666666; font-family: inherit;">Allow to cool.</span><br />
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<span style="font-family: inherit;"><b style="color: #666666;"><u>Assembly:</u></b></span><br />
<span style="font-family: inherit;"><span style="color: #666666;"><b><u><br /></u></b></span><span style="background-color: white; color: #666666;">Grease and line a large loaf pan with baking paper. </span><br /><span style="background-color: white; color: #666666;">Punch down the risen dough. </span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white;"><span style="color: #666666;">Place</span><span style="color: #666666;"> on lightly floured surface and </span></span><span style="background-color: white; color: #666666;">roll out into a rectangle, approximately 50cm x 30cm. </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;"><span style="color: #666666;">Spread the filling over the dough, all the way to the edge. (If the filling has set, microwave / heat it </span><span style="color: #666666;">briefly so that it is easy to spread.</span><span style="color: #666666;">)</span></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;"><span style="color: #666666;">Sprinkle with the pecan nuts. Starting from the long edge, roll up </span><span style="color: #666666;">tightly</span><span style="color: #666666;"> into a long sausage. </span></span></span><br />
<span style="background-color: white;"><span style="color: #666666; font-family: inherit;">Slice down the length of the dough. Twist the two strands over each other making a large plait. </span></span><br />
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<span style="font-family: inherit;">Fold the plait in half - bringing the two ends next to each other. Place it into the prepared pan. </span><br />
<span style="font-family: inherit;">Cover with cling wrap and leave to rise in a warm spot until risen, approx 1 hr. </span></div>
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<span style="font-family: inherit;">Preheat the oven to 180'C, thermofan on. </span></div>
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<span style="font-family: inherit;">Discard the cling wrap, and bake the babka </span><span style="color: #666666; font-family: inherit;">for approximately 30minutes, until the dough is a light </span><span style="color: #666666;">golden</span><span style="color: #666666; font-family: inherit;"> colour. </span></div>
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<span style="color: #666666;"><span style="font-family: inherit;">Remove from the oven and pour the syrup over the hot loaf. (Do not omit this step, it adds moisture and flavour to the finished product). </span></span></div>
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<span style="font-family: inherit;">Leave to cool completely in the loaf tin before serving. </span></div>
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Why stop at one slice when you can have two?!</div>
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Happy baking!</div>
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xxM </div>
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Marinahttp://www.blogger.com/profile/06231123846272619753noreply@blogger.com0tag:blogger.com,1999:blog-3172195059009360704.post-34492420373728267382019-08-24T15:47:00.000+02:002019-08-30T11:48:45.750+02:00Raspberry and Dark Chocolate Panna Cotta <div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">My mother was from a generation when you</span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span><i style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">had to </i><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">own a cheese platter and a punch bowl if you entertained. </span></span></div>
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<span style="background-color: white; color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Cheese platters have been replaced by beautiful organic cheese boards, but if a flat, round, frosted glass plate came to mind when I first mentioned "cheese platter" - you're probably a child of the 70's like me! </span></div>
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<span style="color: #1d2228; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">So, when was the last time you had punch out of a punch bowl?! </span><span style="color: #1d2228; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">At a retro party perhaps. Although, "retro" now means 80's, doesn't it - we'll have to start saying vintage parties to mean the 70's! </span></div>
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<span style="background-color: white; color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #1d2228; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; orphans: auto; widows: auto;">Anyway... the point is, if you've had a beautiful glass punch bowl handed down to you - use it:</span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; orphans: auto; widows: auto;"> the cups make great dessert bowls!</span></span></div>
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<b><u><span style="background-color: white; color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: x-small;">Raspberry and Dark Chocolate Panna Cotta </span></u></b></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Depending on the portion sizes you're serving, you'll need 10-12 glasses or small jars. </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">These punch cups are 120ml volume. </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="color: #1d2228;"> </span><span style="color: #666666; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif; orphans: 2; widows: 2;">For the tilted effect, place the glasses / jars in a muffin tray with a little bit of kitchen towel supporting them. </span></span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Use a small measuring cup to get equal volumes into the glasses (1/4 cup measure, is what I used. But it’ll depend on the size of your glasses). </span></div>
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<b><span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><u>Dark Chocolate Panna Cotta Laye</u>r </span></b></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 sachet gelatin powder (10g) </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">120ml full cream milk</span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">80g caster sugar</span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Pinch salt </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">200 ml full cream milk </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">200ml cream (heavy/ whipping cream - 35% fat content) </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">200g dark / semi-sweet chocolate, chopped</span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">20g cocoa powder </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tsp vanilla extract </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Pour 120ml milk into a small saucepan. Sprinkle in the gelatin powder. Stir. </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Leave to sit for 10 minutes. </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Heat together the cream, milk and dark chocolate. (Use another saucepan over low heat, or microwave in 30 second bursts, stirring in between.) Heat until the chocolate has melted. </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Pour out about 1/4 cup (60ml), and stir the cocoa powder into this to make a paste. </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Return the paste to the chocolate/ milk and cream mixture. Stir well. Add in the vanilla. </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Add the sugar and salt to the gelatin ⁄ milk in the saucepan. </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Heat gently, until the sugar and gelatin have dissolved. Do not overheat, the milk should only be lukewarm! </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Pour the chocolate mixture into the gelatin mixture. Stir well. </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Pour into the prepared glasses or jars. </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Place in the fridge until set. (1 hour) </span></div>
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<span style="background-color: white; orphans: 2; widows: 2;"><span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;"><b>Only prepare the next layer once the chocolate layer has set. </b></span></span><br />
<span style="background-color: white; orphans: 2; widows: 2;"><span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;">In the meantime, make the raspberry reduction** </span></span><br />
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">For the raspberry panna cotta, use a homemade raspberry reduction**, or a good quality raspberry preserve. Another alternative is to simply puree fresh raspberries.<i> But </i>I'd still be inclined to add a little sugar to the puree, and simmer on the stove until some of the liquid evaporates (in other words - make a reduction!)</span></div>
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<u><span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">**Raspberry Reduction:</span></u></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">350g frozen raspberries </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">100g caster sugar </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Simmer in a small saucepan until thickened / reduced. </span></div>
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<u><b><span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Raspberry Panna Cotta Layer </span></b></u></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 sachet gelatin powder (10g) </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">120ml full cream milk</span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">80g caster sugar</span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Pinch salt </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">200 ml full cream milk </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">200ml cream (heavy/ whipping cream - 35% fat content) </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">260g raspberry reduction **</span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tsp vanilla extract </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Pour 120ml milk into a small saucepan. Sprinkle in the gelatin powder. Stir. </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Leave to sit for 10 minutes. </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Heat together the heavy cream and milk . Use another saucepan over low heat, or microwave. </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Add in the vanilla and raspberry reduction. Stir well. </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Add the sugar and salt to the gelatin saucepan. </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Heat gently, until the sugar and gelatin have dissolved. Do not overheat! </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Pour the raspberry/ cream / milk mixture into the gelatin mixture. Stir well. </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Pour into the glasses once the chocolate layer has set. </span></div>
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<span style="color: #666666; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Place in the fridge until set completely. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjViBXKra87iMLKxR1NqvqWYPaYvCByEvEXEieYV84A7TJ8Cgf6OvK6NgByJIOZNau1RHJ1HOf9qX5K47ynMCI-VPBvupaIyv_PAW96-Ii0rUJDrPZc55AdHoS09qRsSds1_r88aPR636I/s1600/raspberry+chocolate+panna+cotta3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="970" data-original-width="1600" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjViBXKra87iMLKxR1NqvqWYPaYvCByEvEXEieYV84A7TJ8Cgf6OvK6NgByJIOZNau1RHJ1HOf9qX5K47ynMCI-VPBvupaIyv_PAW96-Ii0rUJDrPZc55AdHoS09qRsSds1_r88aPR636I/s400/raspberry+chocolate+panna+cotta3.jpg" width="400" /></a></div>
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Serve each with a swirl of whipped cream, and a fresh raspberry.<br />
If you're all out of fresh raspberries like I was , have a look at my Instagram page to see how I made these modelling chocolate ones.<br />
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Happy baking and creating!<br />
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xxM </div>
Marinahttp://www.blogger.com/profile/06231123846272619753noreply@blogger.com0tag:blogger.com,1999:blog-3172195059009360704.post-6704758576291485012019-08-07T14:06:00.001+02:002019-08-07T14:06:59.557+02:00Liquorice Allsorts CakeGreat news, guys - my daughter has decided (all on her own accord - not even one hint from me!), that she'd like a movie party for her next birthday. So I'll get a chance to make a popcorn cake, after all!<div>
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I've also always wanted to make a cake with liquorice all sorts. And this <b><i>non-</i></b>party of Jack's was the perfect opportunity, considering it was a non-themed celebration. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_QZQkXyIBFCu3QxsAP8lDDW1Pu7-3O5sVzsfXfbrgflGlIG5k4hRINnTVULX2ZFgeJibb_YY8U0OeeDFBj1S21UqItFL18AfiqHSAO2-kLD3x6nVPW1uczBgX7HqxRlI4nyG4m3edo70/s1600/jack+11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1497" data-original-width="1600" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_QZQkXyIBFCu3QxsAP8lDDW1Pu7-3O5sVzsfXfbrgflGlIG5k4hRINnTVULX2ZFgeJibb_YY8U0OeeDFBj1S21UqItFL18AfiqHSAO2-kLD3x6nVPW1uczBgX7HqxRlI4nyG4m3edo70/s400/jack+11.jpg" width="400" /></a></div>
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If you<a href="http://teacakeandcreate.blogspot.com/2019/08/popcorn-and-cola-cookies.html"> recall,</a> I'd put Friday morning aside to decorate the cake. But then I had to spend that time making replacement cookies, instead. </div>
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As a result, putting this together was a bit more rushed than I'd have liked. Especially considering I had <i>just</i> started placing all the candies when I got called to an emergency caesar, and then while I was at the hospital, another emergency caesarean was booked. </div>
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Be warned - if I have a birthday cake to decorate, someone in Hillcrest Hospital is going to be have an emergency caesar 🙈</div>
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A couple of notes on constructing this cake:</div>
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- I didn't use a number 1 pan, but simply cut out the strips from a square cake. </div>
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- I used <a href="http://teacakeandcreate.blogspot.com/2016/08/chocolate-not-quite-pound-cake.html">this recipe </a>for the chocolate cake </div>
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- I didn't, but <i>should have</i>, started with placing the candies along the edges, and worked inwards from there. (To create a neat outline, that's why!)</div>
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On the subject of the sweets:</div>
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- cut diagonally through some of the liquorice allsorts to create triangles, to vary the shapes</div>
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- have both small and large candies; some sugar coated, some chocolates for textural interest; and some colour co-ordinated decorated cookies as focal points </div>
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And, lastly, something important that I learnt for the first time with this cake - liquorice and chocolate are an awesome combination!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7IomUq5sBPFGezN-07j8E7cn6tZIf9b0OobT8VuFZzYbALwj4qBXTab1f48j_VSBjRbZZ87cEJwG3xYIxBuqlNk7KNXCTiUDkuzZmUjkgP6rl4r8PrUABCkl7lVxu-n3izBj-rqlmIoo/s1600/jack+11+candles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1216" data-original-width="1600" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7IomUq5sBPFGezN-07j8E7cn6tZIf9b0OobT8VuFZzYbALwj4qBXTab1f48j_VSBjRbZZ87cEJwG3xYIxBuqlNk7KNXCTiUDkuzZmUjkgP6rl4r8PrUABCkl7lVxu-n3izBj-rqlmIoo/s320/jack+11+candles.jpg" width="320" /></a></div>
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Happy decorating!</div>
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xxM </div>
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Marinahttp://www.blogger.com/profile/06231123846272619753noreply@blogger.com0tag:blogger.com,1999:blog-3172195059009360704.post-3043544461651006352019-08-05T12:51:00.002+02:002019-08-05T12:51:35.498+02:00Bright Balloon and Star Cookies...and these were the original birthday cookies. Bright and colourful, and <i>not </i>movie-themed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiiu6jwQxzBmfQrV9E-EmCbYMfx4s3uriAUJ0dJDEJ7WxP1FzLsRHHMiptsux8LkgJrEMGUH4yUPjrR1Q8UYSDzqbBhTVWJ3GQr33EqLXDdswDoV7KCh86ourQa9-1hGRJ1TBD8HQKgcg/s1600/bright+balloons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1370" data-original-width="1600" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiiu6jwQxzBmfQrV9E-EmCbYMfx4s3uriAUJ0dJDEJ7WxP1FzLsRHHMiptsux8LkgJrEMGUH4yUPjrR1Q8UYSDzqbBhTVWJ3GQr33EqLXDdswDoV7KCh86ourQa9-1hGRJ1TBD8HQKgcg/s400/bright+balloons.jpg" width="400" /></a></div>
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Thank goodness I'd felt energetic, and had made a balloon <i><b>and </b></i>a star for each of the boys joining us for the movie. And a couple of extras... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxFVvFCD066MMJCSxh1WIsgdDkxf-40I5q4GqkYlgPJmo3bP1mB0tngB00MD1TTiV10UlP5Yk_rpsncducWJ7tJT9q8mgbdPgqdF0nHOigf0X3LNV5jwzgYIRajax3GymwWGD8f21p8iY/s1600/bright+star.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1408" data-original-width="1600" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxFVvFCD066MMJCSxh1WIsgdDkxf-40I5q4GqkYlgPJmo3bP1mB0tngB00MD1TTiV10UlP5Yk_rpsncducWJ7tJT9q8mgbdPgqdF0nHOigf0X3LNV5jwzgYIRajax3GymwWGD8f21p8iY/s400/bright+star.jpg" width="400" /></a></div>
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...because these are what got taken to school for class treats. There were exactly the right number for all the kids in the class. </div>
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I had suggested that maybe I could do a quick batch of brownies or cupcakes instead, and keep these for the party (non-party) but <i>nooo</i>: "everyone at school loves your biscuits, mom". What can you say to that?! </div>
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That's why I spent Friday morning - the time I'd set aside to make the <i>cake -</i> making <a href="http://teacakeandcreate.blogspot.com/2019/08/popcorn-and-cola-cookies.html">popcorn and cola cookies</a>, instead. </div>
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Here's a video of making the balloon cookies ... </div>
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<br /> <iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/KfX-I5F87PI/0.jpg" src="https://www.youtube.com/embed/KfX-I5F87PI?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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Enjoy!</div>
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xxM </div>
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Marinahttp://www.blogger.com/profile/06231123846272619753noreply@blogger.com0tag:blogger.com,1999:blog-3172195059009360704.post-70712023616023117702019-08-05T12:34:00.000+02:002019-08-05T12:34:10.440+02:00Popcorn and Cola Cookies <div style="background-color: white; color: #1d2228; font-variant-ligatures: normal; line-height: normal; orphans: 2; widows: 2;">
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<span style="color: #444444; font-family: inherit;">So here’s the story of these popcorn cookies, that I hadn’t intended to be make. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip3OZsXtY6j6krRwvtM6ojo3qc_9sUsEzooymtrV9lll23IxUt9kSH3D55gEcS2jDpvo2fxpbk7WM_y5lWlPOqrQOTk0Af47GTdcDofLfTd4EnYv2xR5goOMqjcPxCcg_5iwstOQ-L15I/s1600/popcorn+cookies+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: inherit;"><img border="0" data-original-height="1320" data-original-width="1600" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip3OZsXtY6j6krRwvtM6ojo3qc_9sUsEzooymtrV9lll23IxUt9kSH3D55gEcS2jDpvo2fxpbk7WM_y5lWlPOqrQOTk0Af47GTdcDofLfTd4EnYv2xR5goOMqjcPxCcg_5iwstOQ-L15I/s400/popcorn+cookies+copy.jpg" width="400" /></span></a></div>
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<span style="color: #444444; font-family: inherit;">My son’s birthday was on Sunday. He wasn’t supposed to have a party. </span></div>
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<span style="color: #444444; font-family: inherit;">I’ve told my two - I’ll give you parties until you’re 10; then after that, only at 13, maybe 16, 18 and 21. But we’ll still do something with just a couple of friends to have a small celebration. </span></div>
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<span style="color: #444444; font-family: inherit;">The “something with a couple of friends” for Jack’s 11th birthday became movies with 10 boys 🙈</span></div>
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<span style="color: #444444; font-family: inherit;">They were going to gather at our house first for cake, and then we'd transport them all to the cinema. And<span style="font-style: italic;"> </span>because they love the decorated cookies (<i>and</i> also because I'm a sucker for punishment), I made a couple of cookies for each of the boys. (Beginning to sound like a party, isn’t it?! ) </span></div>
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<span style="color: #444444; font-family: inherit;">There was no theme for this non-party; the cake was going to be bright, so the cookies were in that vein. </span></div>
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<span style="color: #444444; font-family: inherit;">Cookies all done; Friday was put aside to decorate the cake. Then Jack says to me on Thursday night (after sports practice, homework, supper…just before bed) “Mom, have you made cookies for me to take to school tomorrow?” </span></div>
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<span style="color: #444444; font-family: inherit;">I had planned on sending birthday treats in on <i>Monday</i>, which would give me <i>Sunday</i> to make them. No, no. He’d decided<i><b> Friday</b></i> was a much better idea. </span></div>
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<span style="color: #444444; font-family: inherit;">So, the cookies that I’d made for his non-party were taken off to school, and <i>of course </i>we needed replacements for Saturday. Just something simple, “but with a movie theme, Mom”. </span></div>
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<span style="color: #444444; font-family: inherit;">Well, here they are - simple, movie themed cookies: </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpkq36YYT3LqwVCf1tS1yuFgg5Z62FdTbHMe6imsZNpx53EaMjOSnXBG4jIFectrk0MaM-pAl8kiAuEJloGSrZbah3Ljv2kNOACTe3UgS-R7Ebhyphenhyphen-NSHW4En3d1PSWlUEdyNXRngATkII/s1600/popcorn+cookies3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: inherit;"><img border="0" data-original-height="1158" data-original-width="1600" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpkq36YYT3LqwVCf1tS1yuFgg5Z62FdTbHMe6imsZNpx53EaMjOSnXBG4jIFectrk0MaM-pAl8kiAuEJloGSrZbah3Ljv2kNOACTe3UgS-R7Ebhyphenhyphen-NSHW4En3d1PSWlUEdyNXRngATkII/s400/popcorn+cookies3.jpg" width="400" /></span></a></div>
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<span style="color: #444444; font-family: inherit;">They are pretty simple actually - just two colours, a bit of airbrushing and painting. Really not very complicated….! </span></div>
<div style="background-color: white; font-variant-ligatures: normal; line-height: normal; min-height: 13.1px; orphans: 2; widows: 2;">
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<div style="background-color: white; font-variant-ligatures: normal; line-height: normal; orphans: 2; widows: 2;">
<span style="color: #444444; font-family: inherit;">I used a cupcake cutter for both the popcorn and the cola cookies. Just trimming a little for both. </span></div>
<div style="background-color: white; font-variant-ligatures: normal; line-height: normal; orphans: 2; widows: 2;">
<span style="color: #444444; font-family: inherit;">The video shows you the rest… </span></div>
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<span style="color: #444444; font-family: inherit;"><iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/ZV9yMSt6D7E/0.jpg" src="https://www.youtube.com/embed/ZV9yMSt6D7E?feature=player_embedded" frameborder="0" allowfullscreen></iframe></span></div>
<div style="background-color: white; font-variant-ligatures: normal; line-height: normal; min-height: 13.1px; orphans: 2; widows: 2;">
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<span style="color: #444444; font-family: inherit;">In retrospect, I should have done a popcorn cake. But I didn’t. We’ll have to convince my daughter to have a movie party, so I get a chance at that. (Can’t wait to see how different a group of 10 x 10 year old girls behave compared to the boys!) </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnnuBienZNrk8zf6dfZpg2FQAT1jRdw94AOMXY8k0jrLaGnbCo6xRG9i6YaR4DmSTHI3OsvHwMybVS5YnFkSkEO5SHgIi0tnii2Wj2psATdHGQkb2P8x2rHgh93nDlUKRfk_7I7__wCYs/s1600/popcorn+cola2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: inherit;"><img border="0" data-original-height="1600" data-original-width="1450" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnnuBienZNrk8zf6dfZpg2FQAT1jRdw94AOMXY8k0jrLaGnbCo6xRG9i6YaR4DmSTHI3OsvHwMybVS5YnFkSkEO5SHgIi0tnii2Wj2psATdHGQkb2P8x2rHgh93nDlUKRfk_7I7__wCYs/s320/popcorn+cola2.jpg" width="288" /></span></a></div>
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<span style="color: #444444; font-family: inherit;">Happy decorating!</span></div>
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<div style="background-color: white; font-variant-ligatures: normal; line-height: normal; orphans: 2; widows: 2;">
<span style="color: #444444; font-family: inherit;">xxM </span></div>
Marinahttp://www.blogger.com/profile/06231123846272619753noreply@blogger.com1tag:blogger.com,1999:blog-3172195059009360704.post-40870644640493472952019-07-20T17:34:00.002+02:002019-07-20T17:34:34.777+02:00Winter Gingerbread Cottages <div class="separator" style="clear: both; text-align: left;">
There's a reason why I've never done a Christmas gingerbread house class. </div>
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Let's be realistic, this is <b><i>Durban</i></b>... Christmas means heat, humidity, and ants (and family and fun and festivities, yes - but mostly heat and humidity 🙈)</div>
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So, winter is the best time to construct these cottages. They're not going to fall apart as soon as you're finished putting on the final shingle.... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw7J9n3rlCcRKRnlMEtIKvPIX3cxM2nMm9INESmmgRGPglW3W9eAWFv-_j9QQR6FFJ9SUcchXAAKpYPALN7iflndS7v7qWYzhoe81r79JWarihZwgUL_SnLCOPHpywb1FfJx_uIKBVoAc/s1600/ginger+cottage1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1161" data-original-width="1600" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw7J9n3rlCcRKRnlMEtIKvPIX3cxM2nMm9INESmmgRGPglW3W9eAWFv-_j9QQR6FFJ9SUcchXAAKpYPALN7iflndS7v7qWYzhoe81r79JWarihZwgUL_SnLCOPHpywb1FfJx_uIKBVoAc/s400/ginger+cottage1.jpg" width="400" /></a></div>
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Talking about shingles, how clever is that idea to use ribbons or twine to keep the roof together?!<br />
<b><i>So </i></b>clever. I can't take the credit. Thanks Pinterest!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8oS4ny3TiE3PYgVyMLG8GalDXzlrVx6KGZ7rrIJBqs2mLgGsD9jmltwgLQ1qf-UG6nfEmhSQ38NvVOjoAlvXCQNioAA17bgMYvBL9f8Ziv0-zf89hbcj2DxzC5GEPVqfswlSvmw0Ry_g/s1600/cottage+roof.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8oS4ny3TiE3PYgVyMLG8GalDXzlrVx6KGZ7rrIJBqs2mLgGsD9jmltwgLQ1qf-UG6nfEmhSQ38NvVOjoAlvXCQNioAA17bgMYvBL9f8Ziv0-zf89hbcj2DxzC5GEPVqfswlSvmw0Ry_g/s400/cottage+roof.jpg" width="300" /></a></div>
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These cottages are a lovely size - not too large that they require a kilo of royal icing to construct, but not miniature either.<br />
The perfect size for a little weekend getaway spot in the woods 😉<br />
<br />
My lovely friend Lauri of <a href="https://treatboutique.co.za/">Treat Boutique </a> made up the cutters for the class for me, but I used a template to test out my design initially. I've shared the dimensions with you here. But please support Treat Boutique and order cutters from them.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZnTVEUaQMvl5PL9Z8X34mhL3QCokn20Qw_emybHeR67edOr3d1roxpaG_c4X8vk4IqdVNe3Q9W3pY6KV8gMP702RX8Ei1MQKlAjaMXWXsuJTHmEf_35UrAT0ToleTjP-I-ok8DGXV4s/s1600/IMG_4679.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1147" data-original-width="1600" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZnTVEUaQMvl5PL9Z8X34mhL3QCokn20Qw_emybHeR67edOr3d1roxpaG_c4X8vk4IqdVNe3Q9W3pY6KV8gMP702RX8Ei1MQKlAjaMXWXsuJTHmEf_35UrAT0ToleTjP-I-ok8DGXV4s/s400/IMG_4679.jpg" width="400" /></a></div>
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You'll need to cut out two of each shape. </div>
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The cottage is narrow from front to back, so note how the long axis of the roof is orientated. </div>
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The side walls are also orientated with the long axis up/down and not sideways. </div>
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<span style="text-align: left;">The dashed lines in the drawing are optionals - a scalloped edge for the roof, and a circle cut out of the front of the cottage. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ta2YvpCCzoxhTFeC3fvw87gzYNkL4i8pnwWg-OOLwuEy7dUxJV_qhFtKotkVA_SPYpwkJjXLAO2BlpdRmwQDo7vHUY4HZsigXLt-MUl9UGYEAx2OB6mT67KQ0v1iBsABpZ4UbxFZIB0/s1600/ginger+cottage2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="929" data-original-width="1600" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ta2YvpCCzoxhTFeC3fvw87gzYNkL4i8pnwWg-OOLwuEy7dUxJV_qhFtKotkVA_SPYpwkJjXLAO2BlpdRmwQDo7vHUY4HZsigXLt-MUl9UGYEAx2OB6mT67KQ0v1iBsABpZ4UbxFZIB0/s400/ginger+cottage2.jpg" width="400" /></a></div>
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A sprinkling of royal icing "snow" completes the winter wonderland look.<br />
See here to make royal icing crush - <a href="https://www.cloughd9cookies.com/home/easy-ice-cream-cone-cookies">https://www.cloughd9cookies.com/home/easy-ice-cream-cone-cookies</a>. Use white royal icing instead, and <i>ta-da</i> ... it's snowing in Durban!<br />
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Happy cottage constructing!<br />
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xxMMarinahttp://www.blogger.com/profile/06231123846272619753noreply@blogger.com0tag:blogger.com,1999:blog-3172195059009360704.post-81300761473655095342019-07-20T15:42:00.001+02:002019-07-20T15:42:10.041+02:00School Cookies - Pencil SharpenersIf you know me, you know that I like to be pre<b><i>pared</i></b> - I don't just wing it.<br />
There's not enough time in the week for winging. (And there's not enough serotonin in my brain to deal with chaos!)<br />
But over-preparedness can be a problem, too. When I bake cookies for classes, I do it at the beginning of the week (...being well-prepared, you know!).<br />
However, that means that I might over-cater for the classes by the time the final numbers are in.<br />
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What do I do with the extra cookies?<br />
Unlike me, they're good at chilling...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjb11ztojUOEHE4hbNUx1pVdu-bxmxRtdZ_Hu4RJ0Yf4M7GKP6e2Y1VGedf-1arQd26XUgmZ1UGeoDKvDEKOmQ092WR1YCp_E_ocHSoZfJ83wqpQiAiv0OZwCOdwMHDKPt_-J9Fy58nI/s1600/ABC+pastel+cookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjb11ztojUOEHE4hbNUx1pVdu-bxmxRtdZ_Hu4RJ0Yf4M7GKP6e2Y1VGedf-1arQd26XUgmZ1UGeoDKvDEKOmQ092WR1YCp_E_ocHSoZfJ83wqpQiAiv0OZwCOdwMHDKPt_-J9Fy58nI/s400/ABC+pastel+cookies2.jpg" width="400" /></a></div>
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And by that I mean that they go into the freezer, until I can find another use for them.<br />
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Sometimes their fate is to be ground up (sorry cookies!) to be used as bases for cheesecake or tarts; but sometimes they actually get decorated.<br />
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These were left-over from the "Too Cool for School" class we did in May. And now they're going to be super-cool at a school cake sale.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_QM_LwGHEsA8ffkvOzMcs6kbl2elZNfRJ_4k2OAsfrCuiPMzJLKoEASzEUICXie1Gb1DS7hU9Mmtpw-8MORV9Wk4MojvNNxvQYyBz749w8gP2q2V_25U9c69i0g_oiG5-glKn2CMHeRc/s1600/ABC+pastel+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1240" data-original-width="1600" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_QM_LwGHEsA8ffkvOzMcs6kbl2elZNfRJ_4k2OAsfrCuiPMzJLKoEASzEUICXie1Gb1DS7hU9Mmtpw-8MORV9Wk4MojvNNxvQYyBz749w8gP2q2V_25U9c69i0g_oiG5-glKn2CMHeRc/s400/ABC+pastel+cookies.jpg" width="400" /></a></div>
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This also gives me an opportunity to share a quick tutorial on making the sharpener, that I intended as a post back in May, but didn't get around to writing up (busy as I was, baking all those unwanted extra cookies...😉)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSd67FUe9Y3owLf906Ch7AViSH7nKFsrdmlYIQLx1eIZo5SepW_9me-SQAjzP1LzzXi1DjfaTuHGFyOmy-vd4w4KCUof9TjWtOPgxht1ox63YrlmWSnXMwucGLMY0J9uUh_8Wr8XwROro/s1600/ABC+pastel+pencils.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1084" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSd67FUe9Y3owLf906Ch7AViSH7nKFsrdmlYIQLx1eIZo5SepW_9me-SQAjzP1LzzXi1DjfaTuHGFyOmy-vd4w4KCUof9TjWtOPgxht1ox63YrlmWSnXMwucGLMY0J9uUh_8Wr8XwROro/s400/ABC+pastel+pencils.jpg" width="270" /></a></div>
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<b><u>Pencil Sharpener Cookies</u></b></div>
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<b><u><br /></u></b></div>
If you don't have a pencil sharpener cutter, improvise by using a rectangle cutter<br />
- cut in half if it's a large rectangle<br />
- and trim the sides with a round or oval cutter...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdI2SK9eTGbT6J_kjeF64mZd9PlAjtKrkCPQ-0SPpGHMVzWHT606xIFhvxBRRaJ7-nfh3yUTZlabR3gNdh3KhlBpV0ndGuhMa8l4hg_lWHchnJZDO2Lrk4QRTuaMJdTTfm7suRCI8cSCk/s1600/IMG_8727.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdI2SK9eTGbT6J_kjeF64mZd9PlAjtKrkCPQ-0SPpGHMVzWHT606xIFhvxBRRaJ7-nfh3yUTZlabR3gNdh3KhlBpV0ndGuhMa8l4hg_lWHchnJZDO2Lrk4QRTuaMJdTTfm7suRCI8cSCk/s400/IMG_8727.JPG" width="400" /></a></div>
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To decorate </div>
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- Pipe half the metal inner with grey royal icing; leave to dry, then pipe the other half. Add a dot. </div>
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(This creates that textural distinction between the two side.) </div>
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- Outline and flood the rest of the shape with your colour of choice. </div>
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- Once the grey area is completely dry, brush on silver lustre dust. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44Uibmh0YGZrUDwD9ukudcyn7wz34Y-1RhS0PjZ4rvSD-OJpwnBQif5K5ON9b4l6yG__Tcj_M01uuXv2bnarXgRwK9sIlaaysPxs2EOIuyr0enI0ixuMJEHVWUHCcGVrmrkm4dhbRox4/s1600/IMG_8901.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44Uibmh0YGZrUDwD9ukudcyn7wz34Y-1RhS0PjZ4rvSD-OJpwnBQif5K5ON9b4l6yG__Tcj_M01uuXv2bnarXgRwK9sIlaaysPxs2EOIuyr0enI0ixuMJEHVWUHCcGVrmrkm4dhbRox4/s400/IMG_8901.JPG" width="400" /></a></div>
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And while we're talking about freezing cookies -<br />
When you thaw biscuits, if they need crisping up, simply place them in a warm oven (50'C) with the thermofan on, and they'll be good to go in a few minutes.<br />
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Happy decorating!<br />
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xxMMarinahttp://www.blogger.com/profile/06231123846272619753noreply@blogger.com0tag:blogger.com,1999:blog-3172195059009360704.post-22477374313907368132019-07-03T17:28:00.000+02:002019-07-03T17:28:36.508+02:00Seed CrunchiesSchool holidays... we eagerly await them and the respite they bring from the morning rush and packing lunch boxes.<br />
<i>But</i> can we talk about how many snacks kids need when we spend a whole day at home?! I land up taking mine out for milkshakes and hamburgers more often than I should, because I can't face having to come up with yet another wholesome meal to see them through 30 minutes until they're yelling "Mom, can I have a snack!" again...<br />
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Thankfully my daughter enjoys baking, so she helps me whip up goodies to keep some of the hunger monsters at bay.<br />
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Here's a favourite:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ_Qy2Af20ehwAfKI3ZmcO0FYY-CuUlNxDEIweaTekPiy1eCAEYUsLtdToA6TYqACU4moIAw9hHDJcvWOLqwFRdJpF73BuxzbUHEND7dlix-4PHochgPd85jnkX8mmz0QcVi3JxXyP-gA/s1600/seed+crunchies3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1147" data-original-width="1600" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ_Qy2Af20ehwAfKI3ZmcO0FYY-CuUlNxDEIweaTekPiy1eCAEYUsLtdToA6TYqACU4moIAw9hHDJcvWOLqwFRdJpF73BuxzbUHEND7dlix-4PHochgPd85jnkX8mmz0QcVi3JxXyP-gA/s400/seed+crunchies3.jpg" width="400" /></a></div>
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<b><u>Seed Crunchies</u></b><br />
<b><u><br /></u></b>
Preheat the oven to 180'C<br />
Line a square baking pan (20x20cm) with parchment paper<br />
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1 cup dark brown sugar<br />
1 tbs golden syrup<br />
150g butter<br />
1 tsp baking soda<br />
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1 cup plain flour<br />
1 cup oats<br />
1 cup shredded coconut<br />
1 cup mixed seeds - sunflower, sesame, pumpkin, linseed, etc<br />
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In a small saucepan, melt together the sugar and butter.<br />
Remove from the heat and stir in the baking soda.<br />
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Mix all the dry ingredients together in a bowl. Stir in the melted butter and sugar mixture. Combine well.<br />
Press into the baking tin.<br />
Bake at 180'C for approx. 15 minutes, until just starting to turn a golden brown.<br />
Cut in squares while still hot, but leave in the baking tin until cool.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJbXb-jDP5IgFzEpsWJOitfvVEtCNm9HHJWxDmLEkdzuax5u25to5HGEgoW0Xmm3KxW4N0jr0dtgvWTPXIF9btVUkMJcAF9BJ8xYyKqDhXA1VXwBmd6J4x_YqcYJ0rHH4fZEOAsB_MziE/s1600/seed+crunchies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJbXb-jDP5IgFzEpsWJOitfvVEtCNm9HHJWxDmLEkdzuax5u25to5HGEgoW0Xmm3KxW4N0jr0dtgvWTPXIF9btVUkMJcAF9BJ8xYyKqDhXA1VXwBmd6J4x_YqcYJ0rHH4fZEOAsB_MziE/s400/seed+crunchies2.jpg" width="400" /></a></div>
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Ok. One snack option done, three dozen to go....!<br />
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Happy baking <br />
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xxMMarinahttp://www.blogger.com/profile/06231123846272619753noreply@blogger.com0tag:blogger.com,1999:blog-3172195059009360704.post-84562113530439232782019-06-28T09:24:00.001+02:002019-06-28T09:30:06.108+02:00Brush Embroidery Cookie TipsLast week we spoke about tips - piping tips.<br />
But the brush-embroidered cookies I used too illustrate the points (aha - points, get it!) brought to mind another tip - the <i>brush</i> tip that works well for brush embroidery... (and yes - there's another word-play opportunity there with tip, but I'm fighting the urge to point that out too.<br />
Ooops...!)<br />
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A few <i>tips</i> for brush embroidery </div>
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<ol>
<li style="text-align: left;">the background should be flooded and dry</li>
<li style="text-align: left;">use outline-consistency icing for the petals (not too stiff, not too soft)</li>
<li style="text-align: left;">work on one petal at a time</li>
<li style="text-align: left;">use a firm, flat tipped brush</li>
<li style="text-align: left;">keep the brush just-damp, not wet. </li>
<li style="text-align: left;">clean the brush frequently</li>
<li style="text-align: left;">try the brush side-on and flat-on for different effects</li>
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I don't consider myself a brush-emboidery expert, by any means. Have a look at Sweetambs tutorials and videos on the technique. And practice, practice, practice!<br />
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Happy decorating 😊<br />
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xxMMarinahttp://www.blogger.com/profile/06231123846272619753noreply@blogger.com0tag:blogger.com,1999:blog-3172195059009360704.post-91683766155442444282019-06-19T18:26:00.000+02:002019-06-19T18:26:10.631+02:00Tools of the Trade - Piping Bags and Clips It's been interesting to see the discussion that this Instagram post created:<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ6iDJI2weg3UyF3Lpphx-Q7k55VVjJE1RDMtcE3G6SX4YdOvWqxjh0wNmug-Jtc5kDSPz2wn1aavVpGth1NTmdd5ngcimi2YgFSpnFFC9CV-MQ_iiPqIBLGZP_ZgXhMLOlltjQJyU32U/s1600/new+bag+ties.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1194" data-original-width="1600" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ6iDJI2weg3UyF3Lpphx-Q7k55VVjJE1RDMtcE3G6SX4YdOvWqxjh0wNmug-Jtc5kDSPz2wn1aavVpGth1NTmdd5ngcimi2YgFSpnFFC9CV-MQ_iiPqIBLGZP_ZgXhMLOlltjQJyU32U/s400/new+bag+ties.jpg" width="400" /></a></div>
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I posted this picture to show the new bag-ties I was trying out. </div>
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My trusty clips, which I've used for years and years, and countless classes, have finally started giving out at the hinge. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1eQZdwAiL5P3iKYP6gfKhnGDvWZAXS1Z42gyYdYRytyNSv0prtrcCsE_SwOnsx6EKrOg8NB3cdnkO56P8OXbbmYVbQriYC76VnqOHbARgVYPLIYL93Y1-9A4A239qAS5PkshPhFlw0Mk/s1600/new+clips4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1eQZdwAiL5P3iKYP6gfKhnGDvWZAXS1Z42gyYdYRytyNSv0prtrcCsE_SwOnsx6EKrOg8NB3cdnkO56P8OXbbmYVbQriYC76VnqOHbARgVYPLIYL93Y1-9A4A239qAS5PkshPhFlw0Mk/s320/new+clips4.jpg" width="320" /></a></div>
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<span style="text-align: start;">These have done me well, though.</span></div>
They're easy to put onto the bags, easy to take off and, as anyone that has come to a class or two will know, are colour-coordinated with the icing consistency and size of the nozzles we use. Unfortunately, I'm battling to source similar ones of good quality.<br />
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I've looked around locally, but haven't found anything promising. So I decided to go to straight to the source of all things plastic - China!<br />
Thankfully, I didn't have to make the trip in person. Are you familiar with <b style="font-style: italic;">Wish</b>? Pretty much anything that you can imagine ordering from China is there. It is a bit of a quality-lottery, and the items take about 6 weeks to arrive (6 months if the South African postal service goes on strike!), <i>and </i>then you're hit by a handling fee when they do arrive. But for the most part, I've been happy with my orders.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNjVqjs4rPvA4BhIYnMA6JqyvJMQQLYdjG4YRXJf0HUMrKEwSOYYJjRBWfEgg2tVRya8W9JJtCAdXBrs4I8TdaVd2wtikqHE4bBrUg2CTczXbnoXEpiJQCfuEq0qQk5C1y315rNpqeIHI/s1600/new+clips3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNjVqjs4rPvA4BhIYnMA6JqyvJMQQLYdjG4YRXJf0HUMrKEwSOYYJjRBWfEgg2tVRya8W9JJtCAdXBrs4I8TdaVd2wtikqHE4bBrUg2CTczXbnoXEpiJQCfuEq0qQk5C1y315rNpqeIHI/s320/new+clips3.jpg" width="320" /></a></div>
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What was interesting for me, though, was the <i>piping bag</i> discussion that the post prompted.<br />
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What started it was the comment that the tip-less bags that many people are preferring now, can simply be tied in a knot at the top to seal them off.<br />
I just haven't quite got my head around using a bag once, and then discarding it. Especially for classes, where we use between 30-40 bags!<br />
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So, I thought I'd highlight some of the pro's and con's of the two different "disposable" bag types.<br />
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<b><u>Pro's of tipless bags:</u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0pWyGzq0yldIOlo0JCdZwJ-ozuzvSWKXotzaH0BylNnrZOodb6v5c4nqrx_drEZAq1p4-mjWOcyYU9rf124hjNYnMM1nUqUnwpk5R6vJibZRXw7wjl4m_knC3vmB-eF43kIga3VB_L1g/s1600/new+clips+tipless2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1377" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0pWyGzq0yldIOlo0JCdZwJ-ozuzvSWKXotzaH0BylNnrZOodb6v5c4nqrx_drEZAq1p4-mjWOcyYU9rf124hjNYnMM1nUqUnwpk5R6vJibZRXw7wjl4m_knC3vmB-eF43kIga3VB_L1g/s320/new+clips+tipless2.jpg" width="275" /></a></div>
<ul>
<li>disposable</li>
<li>cheaper set up - no need for icing tips or adaptors (see below)</li>
<li>quicker set-up </li>
<li>tie-able - no need for clips</li>
<li>don't clog up as easily as piping tips (especially useful for very thin streams of icing; tiny nozzles clog easily)</li>
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<b><u>Con's of tipless bags </u></b></div>
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<ul>
<li>not always seamless - the seam creates an asymmetrical line of icing </li>
<li>thinner plastic can pop </li>
<li>cutting the right sized tip can be tricky (no going back if you cut off too much)! </li>
<li>once-off use </li>
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<b><u>Using a bag with tip and adaptor:</u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqO-DQnYoD-zvmYM4qujA9hDRw1sCeL-Wfzg_AasLbbt40EHU2SYVhL932qlYPIlGyU1d2_Tw5ycIKKbbwTlIMjtEJ6e5EOBfmK6ZcgPazK6E1s22Yfuagxx_s4hLEb1xdMiQm0QHDO4U/s1600/new+clips+bag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqO-DQnYoD-zvmYM4qujA9hDRw1sCeL-Wfzg_AasLbbt40EHU2SYVhL932qlYPIlGyU1d2_Tw5ycIKKbbwTlIMjtEJ6e5EOBfmK6ZcgPazK6E1s22Yfuagxx_s4hLEb1xdMiQm0QHDO4U/s320/new+clips+bag.jpg" width="320" /></a></div>
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This is the set-up that I traditionally use. Yes, it is a disposable bag, but it's a hardy plastic so is very re-usable. Royal icing is easy to clean because it's grease-free. Soap and warm water does the trick.</div>
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You cut off the end of the bag, place the adaptor in (that's the white bit), and screw the piping nozzle in place. </div>
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<b><u>Pro's :</u></b></div>
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<ul>
<li>re-usable </li>
<li>easy to refill</li>
<li>easy to squeeze out left over icing (for storage and re-use)</li>
<li>using an adaptor means you can change nozzles without having to fill another bag </li>
<li>graded piping tips give a precise diameter of icing - no guesswork </li>
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<b><u>Con's :</u></b></div>
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<ul>
<li>have to be washed</li>
<li>have to be stored</li>
<li>tips clog up</li>
<li>bags needs clips </li>
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I'm sure that there are advantages and disadvantages that I've forgotten to mention - please comment with your thoughts! But I think my conclusion is that I still prefer using nozzles/ piping tips and adaptors for classes - another advantage is that bags with tips can be kept neatly upright in glasses (if you want to see what I mean, have a look at this very old post with very ugly pictures 🙈</div>
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<a href="http://teacakeandcreate.blogspot.com/2012/11/cookie-decorating-basics.html">http://teacakeandcreate.blogspot.com/2012/11/cookie-decorating-basics.html</a> )</div>
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I also like beginner cookie decorators to get comfortable with different consistencies of icing and become familiar with different diameter piping nozzles. Going <strike>topless</strike> tipless takes confidence!</div>
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When I'm doing a quick cookie project / icing demo's, however, I've been choosing the convenience of tipless bags .... and feeling very guilty about throwing them away once I'm done!<br />
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<span style="text-align: center;">Now, back to bag clips!! I liked <i>both</i> the two new types I tried out. </span><br />
<span style="text-align: center;">Back to <i>Wish </i>to order more... </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoeXLNHDKBs5k0y5FOFQwXzOcEd77xthcwvwJl8a06YfnMw-zt-GEb26RxncqPw_1auFvfsNeoD2aWWL_bxo93osdQPw_mrmiBEjsqObSjlXIBmf1bi9hek-UUF7KNFjp9cUqxMWiEYSA/s1600/new+bag+clips2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoeXLNHDKBs5k0y5FOFQwXzOcEd77xthcwvwJl8a06YfnMw-zt-GEb26RxncqPw_1auFvfsNeoD2aWWL_bxo93osdQPw_mrmiBEjsqObSjlXIBmf1bi9hek-UUF7KNFjp9cUqxMWiEYSA/s320/new+bag+clips2.jpg" width="213" /></a></div>
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These are the cookies I made while trying out the new bag ties...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5fUK0jMRjnrZXTmCPSbP4fewHAAHDNDTF6vFcx9wTRkzN2XuaYz1w0jeBx45njRfT1tuQsGbzd1sts6QhtiYSaioZwyPcKX9HWwl2pg6U4-GhGxWWoBOrsT2Unf6uGq9q1RKZgkcffjc/s1600/brush+embroidery2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1265" data-original-width="1600" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5fUK0jMRjnrZXTmCPSbP4fewHAAHDNDTF6vFcx9wTRkzN2XuaYz1w0jeBx45njRfT1tuQsGbzd1sts6QhtiYSaioZwyPcKX9HWwl2pg6U4-GhGxWWoBOrsT2Unf6uGq9q1RKZgkcffjc/s400/brush+embroidery2.jpg" width="400" /></a></div>
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... using a set of brushes I also acquired on Wish!</div>
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Happy decorating</div>
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xxM </div>
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<br />Marinahttp://www.blogger.com/profile/06231123846272619753noreply@blogger.com0tag:blogger.com,1999:blog-3172195059009360704.post-90919253967204648252019-06-13T12:19:00.001+02:002019-06-13T12:19:54.102+02:00Black and Gold Marbled Wedding Cake So, taking off from where we left the conversation last time (what - a <i>month</i> ago, no?!), I don't bake for orders. But I do frequently get requests. And - just saying - WhatsApp messages and DM's asking for quotes on cakes at 10pm are a little annoying when your day frequently starts at 4.30am.<br />
Those I just refer onto bakers I recommend - with a side note to contact them in the morning during <i><b>working </b></i>hours... 😜<br />
But anyhoo...<br />
When it comes to family and friends, it's not that easy to say no. And often, it's something that I'd like to do for them anyway. (Instead of buying you a birthday gift for R200, let me make you a cake worth R800 😅).<br />
Often though, I think I'll have the time to make the cake, because it's due during a hiatus in the classes, but Murphy's Law, I'll get super-busy at the hospital or it's a jam-packed week of school activities. And then it's a scramble to get it done, and I curse myself for saying yes!<br />
But such is life!<br />
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This was a cake I did for a my sister's friend's wedding.<br />
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Black fondant isn't easy to work with, and I wouldn't imagine it's the most palatable. So I incorporated a lot of <a href="http://teacakeandcreate.blogspot.com/2014/10/modelling-chocolate-recipe.html">dark chocolate modelling chocolate i</a>nto the mix, and used the panelling technique to cover the cake.<br />
Another option would have been to use a base of <a href="http://teacakeandcreate.blogspot.com/2012/06/chocolate-marshmallow-fondant.html">chocolate marshmallow fondant</a>.<br />
Why? Because if you start with a dark chocolate colour, you get away with adding less food colour to your mix.<br />
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Thin strings of white are kneaded into the paste before rolling out, to create the marbling, and the gold veining is painted on afterwards, using a mixture of gold lustre dust and alcohol.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxRF4ZnkJXEn3CVIYFEePMoKuU1ZTcR6Rlaoh7sQnHFrMCROnWOw9yHLJev7loEoV71caRrglQbJhOyvLRSErBDFM1EGx8h3AIjCFT3RlPendQSB1-gILll5qgZTly68gEE92Jb_E_IGY/s1600/st+joseph+lily+cake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxRF4ZnkJXEn3CVIYFEePMoKuU1ZTcR6Rlaoh7sQnHFrMCROnWOw9yHLJev7loEoV71caRrglQbJhOyvLRSErBDFM1EGx8h3AIjCFT3RlPendQSB1-gILll5qgZTly68gEE92Jb_E_IGY/s400/st+joseph+lily+cake3.jpg" width="400" /></a></div>
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The bride's choice of flowers were St Joseph lilies. I worked out a way to make them without having to wire individual petals. So when I have a gap, I'll make a video of that process. </div>
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I added in some black calla lilies and yellow filler-flowers. Both super easy to make. (More future videos!)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEIl1Md013kxrchng4hqMAZWI5StzNGj4Yvf9wike6I0QN2Jt5b6F0mfI4jhqJ5iYIDBKaU7wYzUKWlFs2d9AksdG_NB_QGf3YnIWXqd-ciOXr5NfvltcOVIWxejRL13chKQSi5FZEm88/s1600/St+josephs+lily+cake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="890" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEIl1Md013kxrchng4hqMAZWI5StzNGj4Yvf9wike6I0QN2Jt5b6F0mfI4jhqJ5iYIDBKaU7wYzUKWlFs2d9AksdG_NB_QGf3YnIWXqd-ciOXr5NfvltcOVIWxejRL13chKQSi5FZEm88/s400/St+josephs+lily+cake2.jpg" width="221" /></a></div>
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The cake itself was layers of carrot cake, sandwiched together with cream cheese icing, all covered in white chocolate ganache underneath the fondant / modelling chocolate. </div>
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Despite cursing myself for saying yes, I actually enjoyed making this wedding cake and the opportunity to try out new techniques.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXBRp5uzpz4QaWzUnAR1Y4EGYDib8_hN7tHCeDSJaxhRqJA23qmUpDncwlBUAtYTGz4dD7F-yWXP63h0_eyrXUDMpG9aLvdCbf5Q88U-8EixrPTYeHv-q4HV5C6Ly6jWLaRt7ASfX6vk4/s1600/St+josephs+lily+cake4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1051" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXBRp5uzpz4QaWzUnAR1Y4EGYDib8_hN7tHCeDSJaxhRqJA23qmUpDncwlBUAtYTGz4dD7F-yWXP63h0_eyrXUDMpG9aLvdCbf5Q88U-8EixrPTYeHv-q4HV5C6Ly6jWLaRt7ASfX6vk4/s400/St+josephs+lily+cake4.jpg" width="262" /></a></div>
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Be assured, though - I still haven't changed my mind about taking on orders; no 10pm messages please!<br />
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Happy baking!<br />
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xxMMarinahttp://www.blogger.com/profile/06231123846272619753noreply@blogger.com0tag:blogger.com,1999:blog-3172195059009360704.post-81414463698519770032019-05-16T19:07:00.000+02:002019-05-16T19:07:02.343+02:00Pop Art CookiesAs much as I try keep on top of everything, sometimes something has to give. Unfortunately it's often here... These pages.<br />
While I prioritise making sure homework is done, children are fed, and wedding cakes are made (wait what?! I <i><b>don't</b></i> bake for orders! More on that next time...) keeping up with social media is a constant niggle in the back of my mind. And it shouldn't be, right? I mean I'm generation-before-they-started-giving-them-cute-labels and I wouldn't be caught dead taking a selfie unless someone else was in it. Why this pressure, then? Because I <b><i>am</i></b> a keep-on-top-of things kind of person, and seeing as I have an IG account and a FB page, I feel I need to post pretty things, pretty regularly. So I hope you've spotted the things that I <i><b>have</b></i> posted there the last month, while I might not have managed to keep up on the blog.<br />
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Let's back track a little now, though ...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPc7TobnqpUjwKNGhBOBGzy41t_t2pi0FTF0hhvdTzvemQweNIlzubDy4KYDs6Jo6SI7o6jqUz52SY6LEJCi9dPoMu4PoN_xrtTH-yfc4kAkylI0oSDfMN-M3j_odJef5AjuSA-xJuZ9U/s1600/pop+art+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1123" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPc7TobnqpUjwKNGhBOBGzy41t_t2pi0FTF0hhvdTzvemQweNIlzubDy4KYDs6Jo6SI7o6jqUz52SY6LEJCi9dPoMu4PoN_xrtTH-yfc4kAkylI0oSDfMN-M3j_odJef5AjuSA-xJuZ9U/s400/pop+art+2.jpg" width="280" /></a></div>
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I can't remember when I first came across Romero Britto's art, I must have been searching for inspiration for something else. But it immediately caught my eye - how could it not?!</div>
The bold bright, designs with their black outlines are visually so appealing.<br />
For these cookies, though, I changed the colours to be more suitable for a Mothers Day theme. Pinks, purples, greens and blues.<br />
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Something to note is that, although the patterns are busy, if you limit the colours to a dark and light shade of each, its not visually overwhelming - light green with dark green spots; light purple with dark purple stripes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr1x0bmct2SASLkdeEpAOXJiG43xKxPZ1XWtb8V5SCiqmG4IxT-4aUzdm5U-4p3XNRk9-_UQPPObQ3aaMww6YkejpDuRSTRTPlPrXIUikSaLaSzSTaX_9AzFfE_pHsLsgB8RKq133tnnw/s1600/pop+art+flowers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1216" data-original-width="1600" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr1x0bmct2SASLkdeEpAOXJiG43xKxPZ1XWtb8V5SCiqmG4IxT-4aUzdm5U-4p3XNRk9-_UQPPObQ3aaMww6YkejpDuRSTRTPlPrXIUikSaLaSzSTaX_9AzFfE_pHsLsgB8RKq133tnnw/s320/pop+art+flowers.jpg" width="320" /></a></div>
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Here's a video of the apple being decorated. </div>
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<br /><iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/YdcAvZNfvco/0.jpg" src="https://www.youtube.com/embed/YdcAvZNfvco?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
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Adding the last details with an edible marker makes a huge difference. That really puts the pop in the pop art cookies!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWK5a47881nLK5nXuD_xOSys2ENVAp-wvGRZjufeJjd8Gk_xoD3hFkzLoo_cl8gtAlQwJhhh1eOsPXKqTRIkQvklGL6HfqVHLzLVaPc4_uxaDQbPi5VIv5l8jXz9wFLbkBClDvAZQbeRQ/s1600/Pop+art+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1175" data-original-width="1600" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWK5a47881nLK5nXuD_xOSys2ENVAp-wvGRZjufeJjd8Gk_xoD3hFkzLoo_cl8gtAlQwJhhh1eOsPXKqTRIkQvklGL6HfqVHLzLVaPc4_uxaDQbPi5VIv5l8jXz9wFLbkBClDvAZQbeRQ/s400/Pop+art+1.jpg" width="400" /></a></div>
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Happy decorating!<br />
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xxMMarinahttp://www.blogger.com/profile/06231123846272619753noreply@blogger.com0tag:blogger.com,1999:blog-3172195059009360704.post-69421411571272748992019-05-11T19:13:00.002+02:002019-05-11T19:13:44.126+02:00Butterfly Cookie Cupcake ToppersTomorrow is Mothers Day!<br />
Now, don't say anything out loud, just nod if... the best gift you could get would be your husband getting up at dawn with the kids, and quietly - without waking you - whisking them off for the morning, leaving you to sleep in and get up at your leisure?<br />
No breakfast in bed, no burnt toast and cold tea - just a morning of peace and quiet?<br />
Do you cringe when you think of that - of wanting a lie-in instead of a family morning? Yes, because you're <i>a mother</i>, and when that baby is passed into your arms in the delivery room, a lifetime's supply of guilt gets handed to you at the same time. So you<i> are </i>going to choose the burnt toast and cold tea every time instead of robbing your children of the opportunity to spoil you on Mothers Day, aren't you? And you'll cherish every moment of it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDbqd9136DBCPQoFTNrkxhaMqRW6BffJYWbQQYQqWBrOar_4DSNzbVFIs3QHUtDn-dQnthS0cqSw5ybuuU-y8ECiDXGTqqXmNWoGazfu2XfjLns9ocmzxsfjTRpJXCAuOdFiWAuWiaD_Y/s1600/butterfly+cookie+cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDbqd9136DBCPQoFTNrkxhaMqRW6BffJYWbQQYQqWBrOar_4DSNzbVFIs3QHUtDn-dQnthS0cqSw5ybuuU-y8ECiDXGTqqXmNWoGazfu2XfjLns9ocmzxsfjTRpJXCAuOdFiWAuWiaD_Y/s400/butterfly+cookie+cupcakes.jpg" width="400" /></a></div>
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But you can at least ask your family to clean up the kitchen after they've made that breakfast - and don't feel guilty about it!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_lJikyX5Sz0xHtq1Jo3eyFhnpOzAT9gonVEueU8QCfTX5b2juqpy48-Z4kYV9KPFj3mzGeNrVrD61REoA8xyPOyijXf503TN1djAbGsZ1JlhcyAWZaJloFw17Ve0JRdKkDGuWxrYzFmg/s1600/butterfly+cookie+cupcakes3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1023" data-original-width="1600" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_lJikyX5Sz0xHtq1Jo3eyFhnpOzAT9gonVEueU8QCfTX5b2juqpy48-Z4kYV9KPFj3mzGeNrVrD61REoA8xyPOyijXf503TN1djAbGsZ1JlhcyAWZaJloFw17Ve0JRdKkDGuWxrYzFmg/s320/butterfly+cookie+cupcakes3.jpg" width="320" /></a></div>
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While, I don't expect you to bake for yourself on Mothers Day, you might be baking for your own mother. These would be a great option. </div>
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<a href="http://teacakeandcreate.blogspot.com/2012/09/carrot-cake-cupcakes.html">Carrot cake cupcakes with cream cheese icing </a> topped with cinnamon cookie butterflies. </div>
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<b style="color: #7e7e7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; text-align: start;"><u>Cinnamon Cookie Recipe </u></b></div>
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<i><span style="font-size: xx-small;">Recipe by Tea, Cake and Create</span></i></div>
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125g butter, at room temp. </div>
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150g light brown sugar </div>
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1 tsp ground cinnamon</div>
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1 tbs golden syrup</div>
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1 large egg</div>
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310g flour</div>
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1/2 tsp salt</div>
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1 tsp vanilla extract </div>
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Cream together the butter, sugar, cinnamon and golden syrup. </div>
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Add the eggs, one at a time, beating on low speed. Scrape down the sides of the bowl. </div>
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Add the vanilla. </div>
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Sift in the flour and salt. Mix until just clumping, then form into a ball by hand. Place in cling-wrap, and refrigerate for 4 hours or overnight. </div>
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<span style="line-height: 16px;">Roll-out and cut out cookies on a surface dusted with cornflour. (See </span><a href="http://www.teacakeandcreate.blogspot.com/2012/07/baking-cookiesagain.html" style="color: #a8b5c5; line-height: 16px; text-decoration: none;">here</a><span style="line-height: 16px;"> for some tips).</span></div>
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<span style="line-height: 16px;">Place them in V's of aluminium foil so that the wings fold upwards. Make sure that they won't topple over while baking - rest them on the sides of the baking sheet. </span></div>
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Bake at 180'C for 8-10 minutes, until the edges of the cookies start turning golden. </div>
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Once cool, pipe a little melted chocolate onto the cookies to form the body of the butterfly. </div>
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Keep left-over cookie dough in the freezer, and thaw it in the fridge the night before you plan to bake. You don't need much for mini cookies. They're a great topper for cupcakes - it's a bonus little sweet treat, and unlike fondant toppers, don't get abandoned on the side plate!</div>
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Wishing you a very special Mothers Day - whichever way you choose to spend it!</div>
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<br />Marinahttp://www.blogger.com/profile/06231123846272619753noreply@blogger.com0tag:blogger.com,1999:blog-3172195059009360704.post-23291805459167686652019-04-13T18:34:00.001+02:002019-04-13T19:14:05.984+02:00Dark Chocolate and Salted Caramel Macarons So, I wasn't going to post this as a recipe, because you know - nothing new here; move along, folks...<br />
But I got asked how I made these dark chocolate and salted caramel macarons a couple of times today, when I served them for tea.<br />
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It's my standard <a href="http://teacakeandcreate.blogspot.com/2012/08/macaron-confusion.html">macaron</a> recipe; and the salted caramel I often use for secret centres in cupcakes. It's handy to have a jar of it sitting in the fridge - it keeps for weeks and weeks.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsE9Quqn9cOQ7dbBUAqU6_CHcIVXTAJZs-Nyy4KsIZb1QqsrEClHUap2UlNGEidbRJne3MM5FQ_XYipLDb5TZ7dmdDKR10nPrS2D8d2GXDJSqwPoG1pEUzCP7j5Qev6hvBFDfxrzF3FG8/s1600/salted+caramel+macs2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsE9Quqn9cOQ7dbBUAqU6_CHcIVXTAJZs-Nyy4KsIZb1QqsrEClHUap2UlNGEidbRJne3MM5FQ_XYipLDb5TZ7dmdDKR10nPrS2D8d2GXDJSqwPoG1pEUzCP7j5Qev6hvBFDfxrzF3FG8/s400/salted+caramel+macs2.jpg" width="266" /></a></div>
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<b style="background-color: white; line-height: 16px;"><u>Salted Caramel </u></b><br />
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<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; line-height: 16px;">1/4 cup water</span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; line-height: 16px;">1 cup sugar</span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; line-height: 16px;">1/3 cup butter</span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; line-height: 16px;">1/2 cup fresh cream</span><br />
Sea salt crystals.<br />
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<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; line-height: 16px;">Place the sugar and water in a medium sized heavy-bottomed saucepan.</span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; line-height: 16px;">Stir over medium heat until all the sugar has dissolved.</span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; line-height: 16px;">Brush the side of the saucepan with a damp brush often to remove any sugar crystals clinging there.</span><br />
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<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; line-height: 16px;">Bring the mixture to the boil. Leave to boil on medium-high heat until it is a rich amber colour. Don't stir - just swirl the saucepan occasionally. (Watch it carefully - once the colour starts to change it can rapidly go beyond "amber" , the sugar will burn and the caramel will be bitter). </span><br />
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<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; line-height: 16px;">Once the sugar has turned amber, add the butter and stir until it has melted completely. </span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; line-height: 16px;">(The mixture will froth up dramatically!)</span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; line-height: 16px;">Remove from the heat, wait a few seconds then add the cream. The mixture will froth up again.</span><br />
<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; line-height: 16px;">Mix until smooth.</span></div>
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Grind in the sea salt - how much depends on personal taste. </div>
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<span style="background-color: white; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; line-height: 16px;">Allow to cool. Store in a jar in the fridge until needed. </span></div>
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When you assemble the macarons, pair up like-sized shells. Pipe a ring of <a href="http://teacakeandcreate.blogspot.com/2013/10/ganache.html">dark-chocolate ganache</a>* on one of each pair. (*<span style="font-size: x-small;">100g dark chocolate and 50ml cream is more than enough for this) </span></div>
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Then fill the salted caramel in the middle of the ring - if you don't make a "dam wall" with the ganache, the caramel oozes out. I learned that the hard way!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIr517kT8zcXDt-hZqA6TZJJzAX2dwfqIZrvxqeTjNRIrTOs9Rm2k0pDVLsOCmcMEsIOnnnEnc1I0Gy2GDCuhVmsh16PmgMD4B-I8KDsfLGGBXqKd0i2qslLds96GrIk6jxLZiD_iFXP4/s1600/IMG_4285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIr517kT8zcXDt-hZqA6TZJJzAX2dwfqIZrvxqeTjNRIrTOs9Rm2k0pDVLsOCmcMEsIOnnnEnc1I0Gy2GDCuhVmsh16PmgMD4B-I8KDsfLGGBXqKd0i2qslLds96GrIk6jxLZiD_iFXP4/s320/IMG_4285.JPG" width="320" /></a></div>
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The ganache is not only a handy barrier, it is also a great flavour companion to the salted caramel. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuLCL72EDCnRkTgb5QEnYprwaQb2k5Y8ezJE1musCbHlsBqnAQms78FDNrh3qDz1xvNh2XPZjhoP-Oh7O3tqfpG0Sv7BWMpWqTU26udrN6KoGGmigv520qQSZFiIlkexXA-_Nqb_yIeaI/s1600/salted+caramel+macs3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1155" data-original-width="1600" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuLCL72EDCnRkTgb5QEnYprwaQb2k5Y8ezJE1musCbHlsBqnAQms78FDNrh3qDz1xvNh2XPZjhoP-Oh7O3tqfpG0Sv7BWMpWqTU26udrN6KoGGmigv520qQSZFiIlkexXA-_Nqb_yIeaI/s400/salted+caramel+macs3.jpg" width="400" /></a></div>
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And if you're wondering how I achieved that gorgeous caramel colour that the macarons have. Well, just colour them yellow to begin with and leave them in the oven a little too long. They'll bronze right up 🙈</div>
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But if you don't want to run the risk of burning your precious macaron shells, a touch of brown colouring in your batter should do the trick. </div>
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Happy baking!</div>
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Marinahttp://www.blogger.com/profile/06231123846272619753noreply@blogger.com0tag:blogger.com,1999:blog-3172195059009360704.post-19816362302525925352019-04-10T16:30:00.000+02:002019-04-10T16:30:43.566+02:00Giant Oreo Cake <div class="separator" style="clear: both; text-align: left;">
While I've been known to congratulate myself for spacing my children's birthdays (and ergo their <i><b>parties</b></i>) 6 months apart*, I didn't take into consideration my husband's birthday. That particular date has to squeeze itself into a small space between Sabrina's birthday and Easter. </div>
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And because Easter cookie classes are always so busy, baking anything for my husband's big day is usually a very secondary consideration. </div>
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This year was a <b>decade</b> celebration, though, so we couldn't ignore it completely! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnTgtGXKecyLV4ba4TJpdhekAQIzWhBbrPJy6qX761vqVZaxwhdeOj4r8ABUL6TgYanGhHBDQOMot_406HhtygfZFCJXZuUwjTWRlSijteUBwtCkvoOlcFylggCjZHLXbBngA72O5NFMM/s1600/oreo+cake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1113" data-original-width="1600" height="443" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnTgtGXKecyLV4ba4TJpdhekAQIzWhBbrPJy6qX761vqVZaxwhdeOj4r8ABUL6TgYanGhHBDQOMot_406HhtygfZFCJXZuUwjTWRlSijteUBwtCkvoOlcFylggCjZHLXbBngA72O5NFMM/s640/oreo+cake2.jpg" width="640" /></a></div>
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(* <span style="font-size: x-small;">You know I didn't really <i><b>plan</b></i> that. But I am always grateful that it worked out that way! )</span></div>
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We're planning an official celebration next month, but for now it was just a little family tea party at home. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0w8luADKyyT3oLO-Z3tuqvT6CyWLfdaeG1lHtuB7J_Mm11B_u63Q0r6NKpgyDDZ1HxOX1CIiPuNrK7DIs4DiZ7PifSwyLh1QY3iFyNX9OCGnaS9E9hsVsQIs_JpGtGRSIONa83hYAVZg/s1600/oreo+cake+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0w8luADKyyT3oLO-Z3tuqvT6CyWLfdaeG1lHtuB7J_Mm11B_u63Q0r6NKpgyDDZ1HxOX1CIiPuNrK7DIs4DiZ7PifSwyLh1QY3iFyNX9OCGnaS9E9hsVsQIs_JpGtGRSIONa83hYAVZg/s320/oreo+cake+5.jpg" width="320" /></a></div>
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I used the <a href="http://teacakeandcreate.blogspot.com/2016/08/chocolate-not-quite-pound-cake.html">not-quite-a-pound-cake chocolate cake recipe</a>, and sandwiched the layers (<span style="text-align: center;">which were baked in an Oreo silicone cake mould</span>) together with <a href="http://teacakeandcreate.blogspot.com/2012/07/cream-cheese-icing-chocolate-cream.html">cream cheese icing, chocolate cream cheese icing</a> and real Oreo's... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhYEZGmP_1W_Y2JQg-guGEIb1m1jzTI4MeWsXVPx6E8z_8jDDTnCBIu6JPbNdeh4yP6gHTkFw9_QZIzoNKXOttpvOe05zbX-JoFjtut4jpnEKMgOni1sDwAMBTJ-U9Ke9LfWSVbn9BYtQ/s1600/oreo+cake1%2527.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhYEZGmP_1W_Y2JQg-guGEIb1m1jzTI4MeWsXVPx6E8z_8jDDTnCBIu6JPbNdeh4yP6gHTkFw9_QZIzoNKXOttpvOe05zbX-JoFjtut4jpnEKMgOni1sDwAMBTJ-U9Ke9LfWSVbn9BYtQ/s320/oreo+cake1%2527.jpg" width="320" /></a></div>
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The result was a delicious dark chocolate cake with a bite of crunch and bit of cream... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPEs_wuZpjEIskMPY0s0dUHcopPM_WhVPOYmb4a6ce6QiWeLE0-6gnjPbdTvfQ_MOhslmrjwxGxcwrt6LGG5M8C0gFAlpOXy0K5fFoVcUHe3-JUl-_vGpZP1rkforWrMT4Uw5lO7qEx4k/s1600/oreo+cake+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPEs_wuZpjEIskMPY0s0dUHcopPM_WhVPOYmb4a6ce6QiWeLE0-6gnjPbdTvfQ_MOhslmrjwxGxcwrt6LGG5M8C0gFAlpOXy0K5fFoVcUHe3-JUl-_vGpZP1rkforWrMT4Uw5lO7qEx4k/s400/oreo+cake+4.jpg" width="400" /></a></div>
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And now back to Easter baking!</div>
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xxM </div>
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Marinahttp://www.blogger.com/profile/06231123846272619753noreply@blogger.com0