New Posts  All Forums:

Posts by auzzi

The two factors that affect butterfat colour are the genetic character of the cow and, then, the method of feeding.    As most Australia dairy herds are mostly Holstein Friesian, Jersey or Aussie Red, that are pasture-fed, you are out of luck - cream is cream-coloured ..
Is there any particular reason you want to use Poured Fondant ?   Poured fondant is rarely, if ever, used as a cake covering. It is a glaze rather than a frosting. It is more likely to be used for petit fours and smaller bakery items.    Woodland Bakery from its Blog uses it as a danish/pastry glaze, cookie icing or on petit fours. On the cake, it is an accent or decoration not the cake frosting.   If you do decide to use it as an icing for a larger cake, you will...
The alcohol should be something with flavour - a good port, sherry, Marsala, Muscat, rum, brandy, schnapps, or a mixture ..  Every two weeks, for twelve weeks, unwrap and douse with 1-2 oz alcohol, depending on cake size and thickness. After that time, any additional alcohol does not add to the fruitcake flavour. It is fully loaded and ready to go.  I'm currently dousing my Christmas cake with butterscotch schnapps - last year was marsala .. 
A Variation on NFSC 16 oz butter 500g 16 oz sugar 500g 2 eggs 3 ts pure vanilla extract 26 oz flour 750g * 2 ts baking powder [GF] 1/2 - 1 ts salt  Creaming method for cookies. Pat into disc. Cover with plastic and chill 30-60 mins. Roll on lightly dusted [GF] surface. Roll 1/4-3/8-inch [6-10mm] to cut. Notes: * if not using GF flour blend with gums, then add 3 1/2 teaspoons xanthan gum to flour mix. 1. amounts can be halved 2. metric and imperial are not...
If I paid for rolled fondant, and the cake cutter/server produced a "peeled" serving to my guests, I would be pretty miffed !! She's throwing my money into the bin ...
http://cakecentral.com/t/749566/has-anyone-used-flower-pot-style-tins-yet
Using eggs from a carton for meringue ? read the packaging ... some do not recommend their product for meringue-type items ..   SMBC - to use meringue powder, follow the instructions on the package to make the equivalent of large egg whites required. Once made up, proceed as with the rest of the recipe ..example:  http://veenaartofcakes.blogspot.co.il/2011/11/meringue-buttercream-with-meringue.html   To cost it out, rough calculating ...   * Liquid Egg: 16 in a...
yes...
 Yes: for 5 tablespoons the other amounts should be double ... http://madaboutmacarons.com/2011/04/1st-guest-post-pineapple-curd/http://www.theansweriscake.com/coconut-layer-cake/
You say the recipe is usually perfect, then why did you add an emulsifier ? That's the problem. Adding coffee powder does not interfere with the chemistry of the recipe.
New Posts  All Forums: