Monthly Archives: May 2011
Choux pastry is a really versatile pastry to have up your sleeve, it gives some people grief so I thought I’d do a quick how to before using it in a recipe.
Traditionally used for profiteroles, choux pastry can also be made into a great variety of lovely things, eclairs and gougere included!
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Here’s a great giveaway for one lucky Pink Whisker! – check out this enormous bunch of baking goodies courtesy of Dr Oetker.
Included in the prize is some of their new cake release I have been testing out and I’m now officially an addict!
WIN 2 tickets to Gardeners’ World Live thanks to PG tips!
Vanilla Cheesecakes with Rosé Syllabub
I have to admit I don’t get on well with baked cheesecakes – that is until I cracked it with this one. Perfect for my Afternoon Tea served individually on vintage saucers but makes an equally fabulous large 8″ cheesecake.
So this week, as a Birthday celebration and the fact that I am 21 again I’m hosting an Afternoon Tea for some of my lovely Mummy friends. I’ve spent a week cleaning (yes it was that bad) and now it’s on to the fun bit – baking!
I know a fair few of you wanted me to blog how to make the blush roses I used on my traditional cake in The Great British Wedding cake, so here it it….. how to make sugar roses.
You will need:
White Sugar Florist Paste (SFP)
White fat such as Trex
Small rolling pin
Rose petal cutters or a small round cutter
Water and paintbrush
Empty egg box
Sugarflair blossom tint powder – Rose
Large powder brush
Here are some handy product links:
Sugar Florist Paste (SFP) is the key to really great sugar roses.