I was reminiscing about my childhood and I remembered making peppermint creams with my mum. They are sooo easy to make and such fun! I tried to do this with my 18 month old but he was more interested in eating it than he was in cutting out shapes!
The recipe uses raw egg whites but if you want you can replace this with condensed milk. I used pasteurized egg whites.
1 egg white (3 tbsp egg)
Few drops peppermint essence
9 oz icing sugar
few drops food colouring
1) Whisk egg whites till they are frothy.
2) Add the icing suggar and mix till mixture is stiff.
3) Add peppermint essence.
4) Add food colour and mix.
5) Roll out and cut into shapes. Place on waxed paper and let dry. To make rolling easier I added more icing sugar to the mixture as well as sprinkling on the work surface.
With summer around the corner I thought I would show you how I made this cookies and cream ice-cream 🙂
4 egg yolks
100g (3 1/2 oz) castor sugar
300 ml (1/2 pint) single cream
1 vanilla pod, halved lengthways
1 tsp vanilla essence
100g (31/2)oz Bourbon/Oreo or any chocolate biscuit
300ml (1/2 pint ) double cream
1)In a food processor blend together the yolks and sugar until it’s pale and thick.
2) Scrape the seeds from the vanilla pod and add this to a pan with single cream and vanilla essence. Heat till the mixture is just below boiling point. While the machine is running pour cream into the egg mixture and blend.
*My food processor stopped working and so I had to transfer it to a stand mixer*
3) Pour the custard into a saucepan and cook it for around 10 mins (until it starts to thicken) then let it cool.
4) Roughly chop the biscuits and stir them into the mixture.
5) Whip the double cream until it forms soft peaks and fold this into the custard.
6) Pour into a freezer container and place it in the freezer. After around an hour, take it out, stir then place it back in the freezer for a few more hours.
Take ice cream out 30 mins before serving to allow it to soften.
This is another Mother’s Day idea. It is easy to make, moist and absolutely yummy!
- 1 1/4 cup Brown sugar
- m2 1/3 cup Plain flour/ whole flour
- 1/4tsp Salt
- 1tsp Baking soda
- 2 eggs
- 1tsp Vanilla
- 1tsp Cinnamon
- 1 1/3 cup Butter
- 2 1/2 cup Mashed banana
1) Cream together butter and sugar.
2) Add all of the other ingrediants and mix.
3) Bake at 350 degrees for 1hour 30 mins or till a knife inserted comes out clean. Let cool.
I added chocolate chip to mine, you can add nuts, raisins, or whatever you like.
I love these french delicacies. I love their colours, the texture and of course they taste divine. I thought I’d make them for Mother’s Day…. even if my mother is far away from me, I miss you mummy. Happy Mother’s Day!
They can be tricky to make and I am still trying to get the hang of them!
I used Martha Stewart’s recipe:
- 1 cup confectioners’ sugar
- 3/4 cup almond flour
- 2 large egg whites, room temperature
- Pinch of cream of tartar
- 1/4 cup superfine sugar
- Pulse almond flour and sugar in food processor.
2.Sift, sift, sift!
3. Whisk the egg whites till foamy then add cream of tartar.
4. Gradually add sugar and keep whisking till stiff peaks form. You now add food colour of your choice.
5. Fold the sifted almond-sugar mixture into the egg whites being careful not to over mix.
6) Fill a pastry bag and using a round tip, pipe out circles. I used a template I found from google to try to make them uniform size.
7) Tap baking sheet with macarons to release air. Leave the macarons for 15 mins (till you can touch them without it sticking to your finger).
8) Bake in 350 degrees oven for 10 mins rotating half way.
9. Once cooled fill with buttercream of your choice and your done 🙂
Here are some simple Valentine’s Day cupcake ideas 🙂
There are many of us who can not have Lucky charms because they are not halal/kosher/vegetarian. I have desperately wanted these as a child and would often read the ingredients over and over again in the vain hope that perhaps one day I shall see a ‘suitable for vegetarian’ sign or kosher gelatin on the box. But this never did happen… then a few days ago I stumbled upon BraveTarts blog. She had her own recipe on how to make these! I was so excited to find this recipe and was eager to try it. You can substitute the gelatin with halal/kosher gelatin. Be warned the smell of gelatin is awful!
Although the idea of making my own lucky charms was at first very exciting, as I progressed through the recipe, I grew incredibly weary and by the end just wanted to be done with them!
I liked how Stef from Cupcake Project had used the cutters to make her marshmallow cereal and thought I would try too…. but this was even slower and difficult with a toddler running around and would probably have been wiser to just cut squares out instead!
Anyway to anyone who would like to try these the recipe can be found on BraveTart’s Crispy Cereal Marshmallows post. I followed all of BraveTarts instructions word-for-word. Good luck! 🙂
The cutters I used are from amazon: Mini Metal Cookie cutters
Here are some pics of the process!
In this post, I will show you how to make gum paste roses.
I’m sure there are many methods to make roses, but this is the method that works for me.
Gum paste roses could be used on a cake for many occasions, they look great, and people seem to love eating them!
I have put some examples of where I have used them before in one of my earlier posts, but they are great for Birthday Cakes, Wedding Cakes and Mother’s Day Cakes.
What you need:
- Wilton Ready-To-Use Gum Paste (have it already coloured)
- Fondant rolling-pin / Pasta Machine
- Foam Pad
- Icing sugar/corn starch
- Fondant ball tool
- First, make a ball and turn it into a cone by pinching the top.
- Insert a toothpick into the cone and let dry. I usually use Styrofoam as stand to hold it up while drying.
- I used a pasta machine to roll out the gum paste. If you don’t have access to a pasta machine, you could just use a fondant rolling-pin, but try to roll it as thin and evenly as possible.
- Cut out a petal using a small petal cutter for the inside. You can gradually use bigger cutters for the outer petals, depending on how big you want your rose to be.
- Using the fondant ball tool, ruffle the top edge of the petal.
- Wrap the petal sideways onto the cone, for the bud.
- Repeat these steps for each petal, adding three petals initially, then five in the next row, and increasing in odd numbers.
And that’s it! You should have a beautiful rose, to create stunning cakes.
Initially it does take some practice (and patience) to get it right, but keep trying!
If you have any questions, thoughts or suggestions, please leave a comment. 🙂
In this post I will show you how to make a basic sponge cake which I will refer to in future posts.
Sponge cake is one of those cakes that could be served in many ways, and tastes great on its own, or coated with butter-cream and other treats.
There are many recipes for making sponge cake out there on the internet, but I have found that this one creates a perfect, soft and sponge cake every time!
I hope you give it a go, and please do comment with your stories! 🙂
- 350g/12oz butter or margarine
- 350g/120z caster sugar (super fine)
- 6 eggs
- 350g self-raising flour
- 1 tsp vanilla extract (optional)
- Pre-heat oven to 160°C/325°F/Gas Mark 3 and cream together butter and sugar till light and fluffy.
- Crack the eggs into the bowl, adding a spoon of flower after each egg. Add 1 tsp of vanilla extract and mix.
- Grease a pan with butter or margarine or line it with grease proof paper. Place in preheated oven and bake for an hour. You can check if the cake is ready by inserting a knife and making sure that it comes out clean.
- And that’s all there is to it! You have your perfect sponge cake. Now you can decorate it with butter cream, or serve it plain with tea! You are only limited by your imagination! 🙂