tag:blogger.com,1999:blog-22358010188653403732024-03-20T08:03:38.626+00:00Almond ArtA world of cake decorating, just a click away.Almondo Bearhttp://www.blogger.com/profile/15762038543960065830noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-2235801018865340373.post-92052676270789466742016-05-10T14:59:00.000+01:002016-05-10T14:59:03.266+01:00Our blog has moved!<div style="text-align: center;">
You can find our new blog here: <a href="http://www.almondart.com/blog/">Almond Art Blog</a></div>
Almondo Bearhttp://www.blogger.com/profile/15762038543960065830noreply@blogger.comtag:blogger.com,1999:blog-2235801018865340373.post-90339809370455020192016-04-20T07:30:00.000+01:002016-04-20T07:30:11.505+01:00Family silhouette cutters.<div style="text-align: center;">
<b>These family silhouette cutter can be used on so many different cakes, look great and are very easy to use. </b></div>
<div style="text-align: center;">
<b>Why not give them a try?</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlOAwPRGtQQH1V2QTZpyFoDpSyNi0pwmP3D5rGEQQJM8DihX_V1AMKdWY-pEUDJP8pZXtp2ireYMu-O4O8ta8eyntkz-aOXDLVTrSDmst3zat4VJ8FoL1H9iglJnyfyO4e5AGVBJbdKNHB/s1600/PWC222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlOAwPRGtQQH1V2QTZpyFoDpSyNi0pwmP3D5rGEQQJM8DihX_V1AMKdWY-pEUDJP8pZXtp2ireYMu-O4O8ta8eyntkz-aOXDLVTrSDmst3zat4VJ8FoL1H9iglJnyfyO4e5AGVBJbdKNHB/s640/PWC222.jpg" width="640" /></a></div>
<div style="text-align: center;">
<span style="background-color: white; color: #666666; font-family: "open sans" , "arial" , sans-serif; font-size: 13px;"><a href="http://www.almondart.com/hobby-people-cutters/5728-family-silhouette-cutter-set.html" target="_blank">http://www.almondart.com/hobby-people-cutters/5728-family-silhouette-cutter-set.html</a></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="background-color: white; color: #666666; font-family: "open sans" , "arial" , sans-serif; font-size: 13px;">Perfect for decorating cakes for any occasion including engagement, anniversary, birthday, baby shower and much more. This set also works well with the other silhouette cutters sets from patchwork cutters.</span></div>
Almondo Bearhttp://www.blogger.com/profile/15762038543960065830noreply@blogger.com0tag:blogger.com,1999:blog-2235801018865340373.post-77603749540234458242016-04-13T07:30:00.000+01:002016-04-13T07:30:00.497+01:00Picket Fence!<div style="text-align: center;">
<b>Have you tried this new picket fence cutter yet?</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b><a href="http://www.almondart.com/hobby-people-cutters/5505-picket-fence-cutter.html" target="_blank">http://www.almondart.com/hobby-people-cutters/5505-picket-fence-cutter.html</a></b></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd7X1D-kTHtdMCngh4Q6Vvvaozap4sYGOWp1VrwcfR9wIQSbvXFujwPzDkelrbnAEU2m3UXbG75n_BcG__LDbPfWG2zE8KODnbYDNfUNupUUiTHhYQyGnXkXdwwETEK8Kvils_UequLRbp/s1600/81701-ebay.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd7X1D-kTHtdMCngh4Q6Vvvaozap4sYGOWp1VrwcfR9wIQSbvXFujwPzDkelrbnAEU2m3UXbG75n_BcG__LDbPfWG2zE8KODnbYDNfUNupUUiTHhYQyGnXkXdwwETEK8Kvils_UequLRbp/s640/81701-ebay.jpg" width="640" /></a></div>
<div style="background-color: white; border: 0px; color: #666666; font-family: 'Open Sans', Arial, sans-serif; font-size: 13px; margin-bottom: 0.5em; margin-top: 0.5em; outline: 0px; padding: 0px; vertical-align: baseline; z-index: auto;">
Perfect for adding to the side of your garden or house themed cakes.</div>
<div style="background-color: white; border: 0px; color: #666666; font-family: 'Open Sans', Arial, sans-serif; font-size: 13px; margin-bottom: 0.5em; margin-top: 0.5em; outline: 0px; padding: 0px; vertical-align: baseline; z-index: auto;">
The cutter is specially designed so you can place them next to each other to make long sections of fence.</div>
<div style="background-color: white; border: 0px; color: #666666; font-family: 'Open Sans', Arial, sans-serif; font-size: 13px; margin-bottom: 0.5em; margin-top: 0.5em; outline: 0px; padding: 0px; vertical-align: baseline; z-index: auto;">
Create a classic white picket fence or add some wood grain and create a rustic design perfect for allotment and gardening cakes.</div>
<div style="background-color: white; border: 0px; color: #666666; font-family: 'Open Sans', Arial, sans-serif; font-size: 13px; margin-bottom: 0.5em; margin-top: 0.5em; outline: 0px; padding: 0px; vertical-align: baseline; z-index: auto;">
<br /></div>
Almondo Bearhttp://www.blogger.com/profile/15762038543960065830noreply@blogger.com0tag:blogger.com,1999:blog-2235801018865340373.post-30987561056496755722016-04-06T07:30:00.000+01:002016-04-06T07:30:09.400+01:00Easy Rose!<div style="text-align: center;">
<b>Have you tried this new rose piping nozzle? This is what it does, it's fab and so easy to use!</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<b><br /></b>
<b><br /></b>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNAB_twre0dbQquMTiVaYVB_Ndxjm-mTrvXiLV7AqP0-6on0wYaPGGtvhtHdTDAqt9GJKdkGOT5JvUedArB7K3U2_CSPzyeOfj1_6cOjwv3Wnb0Yvykog04ChsETMZnbw0Q7E_TV0w3sCg/s1600/20160204_123952.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNAB_twre0dbQquMTiVaYVB_Ndxjm-mTrvXiLV7AqP0-6on0wYaPGGtvhtHdTDAqt9GJKdkGOT5JvUedArB7K3U2_CSPzyeOfj1_6cOjwv3Wnb0Yvykog04ChsETMZnbw0Q7E_TV0w3sCg/s640/20160204_123952.jpg" width="640" /></a></div>
<br />
This white iced cake has been embossed with a rose pattern and has a simple shell boarder.<br />
The roses are piped from the nozzle show, with cerise pink royal icing, but it works just as well with butter cream.<br />
Mint green leaves are added for contrast with a leaf tube. How simple is that?<br />
<br />
<a href="http://www.almondart.com/piping-equipment-tubes-tips/5680-nifty-nozzles-10-petal-rose-tip.html" target="_blank">http://www.almondart.com/piping-equipment-tubes-tips/5680-nifty-nozzles-10-petal-rose-tip.html</a>Almondo Bearhttp://www.blogger.com/profile/15762038543960065830noreply@blogger.com0tag:blogger.com,1999:blog-2235801018865340373.post-55051785831590511862016-03-30T07:30:00.000+01:002016-03-30T07:30:20.130+01:00Built to perfection!<div style="text-align: center;">
<b>How's this for the bodger, I mean builder in you life?</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCetGczL23ufbcFhC66H69vv5YdcXtnk8HFxdPs_LzsTUb5tsAK82VDKJRBV4iKuJ5yye_0HFodtKBC0nuJmUw3L2eB_0uOke3ow97QbzFJAZmvcGlQnTzgx9M0AbrDyequpf5Nio72Df0/s1600/20151222_145429.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCetGczL23ufbcFhC66H69vv5YdcXtnk8HFxdPs_LzsTUb5tsAK82VDKJRBV4iKuJ5yye_0HFodtKBC0nuJmUw3L2eB_0uOke3ow97QbzFJAZmvcGlQnTzgx9M0AbrDyequpf5Nio72Df0/s640/20151222_145429.jpg" width="640" /></a></div>
<br />
This white iced cake has been surrounded by red bricks cut from orange/brown sugar paste/fondant.<br />
The dents are made with a bone tool before leaving then to dry. When dry they can be assembled around the cake using ivory coloured royal icing as mortar.<br />
You can't see the back view of our builder model but I can assure you he does have the obligatory "builder's bum" and mug of tea!<br />
A few tools have been added to help him in his quest, such as trowel, spirit level and hammer!<br />
If you have a DIY fanatic in your midst, why not give it a try?<br />
Almondo Bearhttp://www.blogger.com/profile/15762038543960065830noreply@blogger.com0tag:blogger.com,1999:blog-2235801018865340373.post-62670830393206282632016-03-23T07:30:00.000+00:002016-03-23T07:30:12.280+00:00The Beatles & West Ham?<b>Mad about "The Beatles" and support "West Ham"! If so this cake fits the bill.</b><br />
<b><br /></b>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSH7Jzeqxpzmi_HMwN7wPHCZkjmc8cF5ZgzU_Ch0m6kQrz4LN5EzpuqB-djyKuSWQmqwRv8b3lojgUdKb8xn5eS9trWgdt0gw8xFZwrxr1s1OffPPmzk1VIDuwfvlCO6va0t-ArAQWaRC7/s1600/IMG_9703.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSH7Jzeqxpzmi_HMwN7wPHCZkjmc8cF5ZgzU_Ch0m6kQrz4LN5EzpuqB-djyKuSWQmqwRv8b3lojgUdKb8xn5eS9trWgdt0gw8xFZwrxr1s1OffPPmzk1VIDuwfvlCO6va0t-ArAQWaRC7/s320/IMG_9703.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
"The Beatles" logo was copied from the internet, printed to required size and cut out. The templates were then used on rolled out flower paste to cut all the required components before being left to dry.<br />
The Electric guitar was from a cutter but this could have been done in the same way.<br />
The scarf is blue and burgundy oblongs/rectangles the same height as the cake, cut from sugar paste/fondant. These are then attached close together, making sure there are no gaps and made to meet in the middle, front of the cake. Small cuts are made on the join to give a fringe effect.Almondo Bearhttp://www.blogger.com/profile/15762038543960065830noreply@blogger.com0tag:blogger.com,1999:blog-2235801018865340373.post-51322926694224191592016-03-16T07:30:00.000+00:002016-03-16T07:30:09.312+00:00What will it Bee!<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<b>Novelty baby shower cake, covered in yellow sugar paste / fondant, decorated with sugar daisies and bumble bees with the caption "What will it Bee?"</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiReGqunO9Y-kigxEQGMwi5b-CM6hIHmLxGwbq8t6YZSJaWW-L4xG7Tou-ANycOT1Pa_m5PLCKLZInASeB7k9hMqs2MH0lw8QYhAEYEXL-ES5WIWiVxnrF9Xf9aqEBY3XcLyzFir0A61tJ/s1600/IMG_20151021_111727.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiReGqunO9Y-kigxEQGMwi5b-CM6hIHmLxGwbq8t6YZSJaWW-L4xG7Tou-ANycOT1Pa_m5PLCKLZInASeB7k9hMqs2MH0lw8QYhAEYEXL-ES5WIWiVxnrF9Xf9aqEBY3XcLyzFir0A61tJ/s400/IMG_20151021_111727.jpg" width="300" /></a></div>
<br />Almondo Bearhttp://www.blogger.com/profile/15762038543960065830noreply@blogger.com0tag:blogger.com,1999:blog-2235801018865340373.post-10489170444182479172016-03-12T11:00:00.000+00:002016-03-12T11:00:41.678+00:00Pearl Anniversary Cake!<div class="separator" style="clear: both; text-align: center;">
</div>
<b> This two tier 30th anniversary cake is covered with ivory sugar paste / fondant, with a pearly finish and edible beads, oyster shell and pearl.</b><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<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/b/R29vZ2xl/AVvXsEgtwtAkbJkr-LCj7calv-RUHgIWewY6l2jR9d4R36-AzPP6ti3by3npIkFg-3Z5w3tLO_x7KB6OI6LKh_BdXPKLt07mrSRfZVfKmFDSlHVprtMWfwGmflgTo09rEiP_xW71xZVFng9KeVYe/s1600/20151031_081835.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtwtAkbJkr-LCj7calv-RUHgIWewY6l2jR9d4R36-AzPP6ti3by3npIkFg-3Z5w3tLO_x7KB6OI6LKh_BdXPKLt07mrSRfZVfKmFDSlHVprtMWfwGmflgTo09rEiP_xW71xZVFng9KeVYe/s400/20151031_081835.jpg" width="225" /></a></div>
<br />Almondo Bearhttp://www.blogger.com/profile/15762038543960065830noreply@blogger.com0tag:blogger.com,1999:blog-2235801018865340373.post-43221108779878954652016-02-24T07:00:00.000+00:002016-02-24T07:00:17.526+00:00Ruffles, Pearls and Lace, three tier Wedding cake<b><br /></b>
<b>Pretty in pink, this three tier cake has been decorated with rose effect ruffles, pearl beads with drops and embossed lace. Roses finish off the top tier which has a lustre shine.</b><br />
<b><br /></b>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguf-NpE2tIgechbd1N3LsWA6BjvrxC-07Ijn2njODyW6R2OvWLTy80TYbI6m5IrpA7OGHtgGrtycD2VS_ju_DUTtPB9mMTV0VVFqL0PoDSEEylrBbE1faDohxD5VYHK3gyV0qbtbWcPvjK/s1600/IMG_20160213_155005.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguf-NpE2tIgechbd1N3LsWA6BjvrxC-07Ijn2njODyW6R2OvWLTy80TYbI6m5IrpA7OGHtgGrtycD2VS_ju_DUTtPB9mMTV0VVFqL0PoDSEEylrBbE1faDohxD5VYHK3gyV0qbtbWcPvjK/s640/IMG_20160213_155005.jpg" width="480" /></a></div>
<br />Almondo Bearhttp://www.blogger.com/profile/15762038543960065830noreply@blogger.com0tag:blogger.com,1999:blog-2235801018865340373.post-79656872102871030572016-02-17T07:00:00.000+00:002016-02-17T07:00:06.539+00:00Perfect For Breakfast On The Go!<b><i>Love this fruit and oat slice, perfect for breakfast on the go or as a lunch box addition!</i></b><br />
<b><i><br /></i></b>
<b>Here's what I used:</b><br />
<b><br /></b>
<br />
<ul>
<li>140g light brown sugar</li>
<li>3 tbs golden syrup</li>
<li>140g butter</li>
<li>250g oats</li>
<li>85g raisin/sultanas</li>
<li>85g walnut pieces or any other nut you may fancy</li>
<li>50g sesame or mixed seeds</li>
<li>25g dried cranberries</li>
<li>50g dried apricots, finely chopped</li>
</ul>
<div>
<br /></div>
<div>
<b>Here's how I made it:</b></div>
<div>
<b><br /></b></div>
<div>
Heat oven to 160C/fan140C/gas 3 and line a 23x23cm tin with greaseproof paper.</div>
<div>
Now heat the butter, sugar and syrup in a large saucepan until melted before adding the oats, raisins, nuts, seeds, cranberries and apricot.<br />
Mix well, before spooning into your prepared tin.</div>
<div>
Make an even layer of the mixture by pressing down firmly with the back of a metal spoon before baking for approximately 35 minutes, or until golden brown.<br />
Leave to cool completely before cutting into 16 slices. </div>
<br />
<b><i><br /></i></b>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgZr23FEgSRBJDm4jc3GQK-snO4T1vCddE09RZq6-GGpv_-FcyqXb5AVZ34sm45YM9u6zqHi7nC6CazHmxfmzuBWRjAyIb8ty1a8n94quo0Aaq1lChG7MPx9yWKR5AnbUNTRpq4km4LM4p/s1600/022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgZr23FEgSRBJDm4jc3GQK-snO4T1vCddE09RZq6-GGpv_-FcyqXb5AVZ34sm45YM9u6zqHi7nC6CazHmxfmzuBWRjAyIb8ty1a8n94quo0Aaq1lChG7MPx9yWKR5AnbUNTRpq4km4LM4p/s200/022.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix it all together!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdKyHU6g9vO1MuaZNMGKCq4SG0Ga6miOSvUWq9PoRs0ra7azAZQtynTwedfC73habJy0IBorEEY1wgNgcglCzgg3Z9bgWFchttmYUQ3vV6COrjDB3k0FuW0dOJJ8uQLmQvSV6-UHHQjUJR/s1600/024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdKyHU6g9vO1MuaZNMGKCq4SG0Ga6miOSvUWq9PoRs0ra7azAZQtynTwedfC73habJy0IBorEEY1wgNgcglCzgg3Z9bgWFchttmYUQ3vV6COrjDB3k0FuW0dOJJ8uQLmQvSV6-UHHQjUJR/s200/024.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Golden brown!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUZKmbvTMGg0n2RNEH3NBPJq-PSCdcsyeSvM9_rlv37n5865mqPBgbnuEXPXbPb74CnCs8Tm-z59qlOVu0Foi66_xLMwh0pI7Qc53UdoKuarWRXwaUoHiEFqo0G_F8pxC2wG4cx3C7D10/s1600/028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUZKmbvTMGg0n2RNEH3NBPJq-PSCdcsyeSvM9_rlv37n5865mqPBgbnuEXPXbPb74CnCs8Tm-z59qlOVu0Foi66_xLMwh0pI7Qc53UdoKuarWRXwaUoHiEFqo0G_F8pxC2wG4cx3C7D10/s200/028.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for a taste test!</td></tr>
</tbody></table>
<br />Almondo Bearhttp://www.blogger.com/profile/15762038543960065830noreply@blogger.com0tag:blogger.com,1999:blog-2235801018865340373.post-77167195711492979782015-11-25T07:30:00.000+00:002015-11-25T07:30:00.428+00:00What quantities of ingredients do I need for my cake tin?<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<div style="text-align: left;">
<i><b>How much mixture do I need for this tin, what recipe and quantities should I use?</b></i><br />
<i><b><br /></b></i>
<i><b>These questions are regularly asked and it is very difficult to give a straight answer as there are so many </b><span style="text-align: center;"><b>variants, size, shape and height of tin for example, hopefully this chart will help?</b></span></i><br />
<i><span style="text-align: center;"><b><br /></b></span></i>
<br />
<div style="text-align: left;">
<b><i>As a general rule, measurement of ingredients for round tins are the same for petal, </i></b><b><i>heart, hexagonal and octagonal. </i></b></div>
<div style="text-align: left;">
<b><i>Square tins however need more mixture, so for a 6" square use the 7" measurements, 7" square tin the 8" and so on.</i></b></div>
</div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
<b>Madeira Cake Ingredients for different sized round cake tins all 3" deep</b></div>
</div>
<div style="text-align: center;">
<b><br /></b></div>
<table border="1" cellpadding="10">
<tbody>
<tr>
<td><b>Here's what</b><br />
<b>to use;</b></td><td><div style="text-align: center;">
<b>6"</b></div>
<div style="text-align: center;">
<i>(1200ml)</i></div>
</td>
<td><div style="text-align: center;">
<b>7"</b></div>
<div style="text-align: center;">
<i>(1800ml)</i></div>
</td>
<td><div style="text-align: center;">
<b>8"</b></div>
<div style="text-align: center;">
<i>(2100ml)</i></div>
</td>
<td><div style="text-align: center;">
<b>9"</b></div>
<div style="text-align: center;">
<i>(3000ml)</i></div>
</td>
<td><div style="text-align: center;">
<b>10"</b></div>
<div style="text-align: center;">
<i>(4000ml)</i></div>
</td>
<td><div style="text-align: center;">
<b>12"</b></div>
<div style="text-align: center;">
<i>(4500ml)</i></div>
</td>
</tr>
<tr>
<td><div style="text-align: left;">
Butter, softened</div>
</td>
<td><div style="text-align: center;">
150g</div>
</td>
<td><div style="text-align: center;">
226g</div>
</td>
<td><div style="text-align: center;">
276g</div>
</td>
<td><div style="text-align: center;">
376g</div>
</td>
<td><div style="text-align: center;">
500g</div>
</td>
<td><div style="text-align: center;">
560g</div>
</td>
</tr>
<tr>
<td><div style="text-align: left;">
Caster Sugar</div>
</td>
<td><div style="text-align: center;">
200g</div>
</td>
<td><div style="text-align: center;">
300g</div>
</td>
<td><div style="text-align: center;">
366g</div>
</td>
<td><div style="text-align: center;">
500g</div>
</td>
<td><div style="text-align: center;">
660g</div>
</td>
<td><div style="text-align: center;">
750g</div>
</td>
</tr>
<tr>
<td><div style="text-align: left;">
Vanilla Essence</div>
</td>
<td><div style="text-align: center;">
1 tsp</div>
</td>
<td><div style="text-align: center;">
1½ tsp</div>
</td>
<td><div style="text-align: center;">
2 tsp</div>
</td>
<td><div style="text-align: center;">
2½ tsp</div>
</td>
<td><div style="text-align: center;">
3 tsp</div>
</td>
<td><div style="text-align: center;">
3½ tsp</div>
</td>
</tr>
<tr>
<td>Medium Eggs (53g)</td>
<td><div style="text-align: center;">
3 </div>
<div style="text-align: center;">
(159g)</div>
</td>
<td><div style="text-align: center;">
5 </div>
<div style="text-align: center;">
(265g)</div>
</td>
<td><div style="text-align: center;">
6</div>
<div style="text-align: center;">
(318g)</div>
</td>
<td><div style="text-align: center;">
8 </div>
<div style="text-align: center;">
(424g)</div>
</td>
<td><div style="text-align: center;">
<div>
10 </div>
<div>
(530g)</div>
</div>
</td>
<td><div style="text-align: center;">
<div>
11 </div>
<div>
(583g)</div>
</div>
</td>
</tr>
<tr>
<td>Plain Flour, sieved</td>
<td><div style="text-align: center;">
225g</div>
</td>
<td><div style="text-align: center;">
338g</div>
</td>
<td><div style="text-align: center;">
412g</div>
</td>
<td><div style="text-align: center;">
566g</div>
</td>
<td><div style="text-align: center;">
745g</div>
</td>
<td><div style="text-align: center;">
845g</div>
</td>
</tr>
<tr>
<td><div style="text-align: left;">
Baking Powder</div>
</td>
<td><div style="text-align: center;">
1½ tsp</div>
</td>
<td><div style="text-align: center;">
2½ tsp</div>
</td>
<td><div style="text-align: center;">
3 tsp</div>
</td>
<td><div style="text-align: center;">
4 tsp</div>
</td>
<td><div style="text-align: center;">
5 tsp</div>
</td>
<td><div style="text-align: center;">
6 tsp</div>
</td>
</tr>
<tr>
<td>Milk</td>
<td><div style="text-align: center;">
3 tbsp</div>
</td>
<td><div style="text-align: center;">
4 tbsp</div>
</td>
<td><div style="text-align: center;">
5 tbsp</div>
</td>
<td><div style="text-align: center;">
7 tbsp</div>
</td>
<td><div style="text-align: center;">
9 tbsp</div>
</td>
<td><div style="text-align: center;">
11 tbsp</div>
</td>
</tr>
<tr>
<td><div style="text-align: left;">
Approx Baking</div>
<div style="text-align: left;">
Times </div>
</td>
<td><div style="text-align: center;">
35-40</div>
<div style="text-align: center;">
min</div>
</td>
<td><div style="text-align: center;">
45-50</div>
<div style="text-align: center;">
min</div>
</td>
<td><div style="text-align: center;">
60-65</div>
<div style="text-align: center;">
min</div>
</td>
<td><div style="text-align: center;">
70-80</div>
<div style="text-align: center;">
min</div>
</td>
<td><div style="text-align: center;">
90-100</div>
<div style="text-align: center;">
min</div>
</td>
<td><div style="text-align: center;">
110-120</div>
<div style="text-align: center;">
min</div>
</td>
</tr>
</tbody></table>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
Approximate baking times are based on;</div>
<div style="text-align: left;">
<b>Pre heated oven 170°C/150°C fan/gas 3</b><br />
<b><br /></b>
<b><br /></b>
<b>Here's how to make it;</b><br />
<b><br /></b>
Line your tin with greaseproof paper and sieve the flour and baking powder ready for later.<br />
<b><br /></b>
Beat together the butter and sugar until light and creamy before adding the eggs gradually, continue beating until it is all incorporated. This is best done in a mixer or with a hand blender.<br />
Now you can add the vanilla essence, flour and baking powder.<br />
The milk is added at the end, add enough to make the batter loose, so it will fall off a spoon.<br />
<br />
Tip the batter into the cake tin and make sure that the top is smooth before baking.<br />
<br />
Test that your cake is ready with a cake tester or skewer, insert in to the middle of your cake, if it comes out clean it is ready.<br />
Baking times are only a rough guide as all ovens are different, so always keep an eye on your cake so as not to over or under bake it.<br />
<br />
Leave the cake to cool for a while before removing it from the tin, peel off the paper and leave on a wire rack until completely cool.<br />
<br />
It will keep for a few days in an air tight container or alternatively, wrap it in plastic and freeze, for up to a couple of weeks, celebration cakes are much more easily decorated from frozen.<br />
<br />
<b><i>I hope you find this information useful and it helps you achieve the perfect cake!</i></b><br />
<b><br /></b></div>
Almondo Bearhttp://www.blogger.com/profile/15762038543960065830noreply@blogger.com0tag:blogger.com,1999:blog-2235801018865340373.post-74153867332968647132015-11-11T07:30:00.000+00:002015-11-11T07:30:01.145+00:00Who Doesn't Like Coconut Ice? <b><i>This pink and white coconut ice is delicious and needs no baking: what colour will you make yours?</i></b><br />
<br />
<div style="float: left; width: 59%;">
<b>Here's what I used:</b><br />
<br />
<br />
<ul>
<li>397g can condensed milk</li>
<li>350g desiccated coconut</li>
<li>350g icing sugar</li>
<li>few drops vanilla extract</li>
<li>pink food colour</li>
<li>23cm x 20cm x 4cm deep tin</li>
</ul>
<br />
<br />
<br />
<b>Here's how I made it:</b><br />
<b><br /></b>
Pour the condensed milk into a large bowl before adding the desiccated coconut, icing sugar and vanilla extract. Mix well with a wooden spoon, spatula or your hands as I do, a bit messy but quick and effective.<br />
<br />
Half the mixture into a lined tin and press down flat, damp fingers work well for this task.<br />
<br />
Line your tin with greaseproof or baking parchment, this prevents the mixture from sticking and eases the lifting of the coconut ice from the tin ready for cutting.<br />
<br />
Add a few drops of your chosen colour to the bowl with the remaining mixture. I chose pink for this batch but it looks great in bright green too. You can use whatever you like and be creative.<br />
<br />
Spoon the coloured mixture onto the the first layer and press down evenly smoothing the top.<br />
<br />
Cover loosely with cling film and leave overnight in a cool place to dry out and set firm.<br />
<br />
Lift from the tin and cut into about 40 pieces before storing in an airtight container. It will last for up to 3 weeks if kept cool. I don't think you will need to test this out cos it won't last that long!<br />
<br />
I hope you like this recipe, I've tried a few different ones and this is undoubtedly the easiest and the best tasting yet! It makes a lovely gift that is always well received or of course you can just spoil yourself with a special treat.<br />
<br />
Enjoy!</div>
<div style="float: right; width: 40%;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWEaFkChfqw-5bibKbGa2twp3QMtI3snoI4e-5r4_lWDJNa4INdP-zS2dyJc6GU330WTZXfC4eDSNZwJT4ovq5Tv5lAdMK61O5yCjywVkuilqV6YM6QWlZ1TRpdkbdO9EQOMt24yPC8gmI/s1600/035.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWEaFkChfqw-5bibKbGa2twp3QMtI3snoI4e-5r4_lWDJNa4INdP-zS2dyJc6GU330WTZXfC4eDSNZwJT4ovq5Tv5lAdMK61O5yCjywVkuilqV6YM6QWlZ1TRpdkbdO9EQOMt24yPC8gmI/s200/035.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Hands off it's mine!</i></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGePJYuLALA6hOr3AjTSS-BboxFZc_ejmfip7gjSzYZNbNii45UbMyF4syHNdR0296KcEutr1DCtmWPfGp2UltJ2AL40hx_yM_wVn-8FiIKy6dHFIjpA2DNfuaPITOHp-G5OrorFPDrx5p/s1600/015.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGePJYuLALA6hOr3AjTSS-BboxFZc_ejmfip7gjSzYZNbNii45UbMyF4syHNdR0296KcEutr1DCtmWPfGp2UltJ2AL40hx_yM_wVn-8FiIKy6dHFIjpA2DNfuaPITOHp-G5OrorFPDrx5p/s200/015.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Colour free coconut ice!</i></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhay7IV-1bnoEg3UbIxzQuX1C42Nc-WuHLzQoiQMd_5gVucP6pqQAlrzXHLDzCb_yfjqNpiHCJ8LhgI1hqTCwtbB0PCUVSOp_KoTQOH2SHZohQyDuEjZN6okc8biSAcaF92YVaZgI-L1jsK/s1600/016.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhay7IV-1bnoEg3UbIxzQuX1C42Nc-WuHLzQoiQMd_5gVucP6pqQAlrzXHLDzCb_yfjqNpiHCJ8LhgI1hqTCwtbB0PCUVSOp_KoTQOH2SHZohQyDuEjZN6okc8biSAcaF92YVaZgI-L1jsK/s200/016.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>First layer in place!</i></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBF6VVxTeda8xhFl9iRn8_Q9mEhZCBFp_JSzKOi10WPHhrnHmi7utDxzBGRGGLn-2xfXgvho_nYA3KugaIZ375r-NGlCTS83hOUwQHTR3bHl9Oo8x57n_0sANIhrf32VBoOJtO0gJXJAvX/s1600/018.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBF6VVxTeda8xhFl9iRn8_Q9mEhZCBFp_JSzKOi10WPHhrnHmi7utDxzBGRGGLn-2xfXgvho_nYA3KugaIZ375r-NGlCTS83hOUwQHTR3bHl9Oo8x57n_0sANIhrf32VBoOJtO0gJXJAvX/s200/018.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Pink coloured coconut ice!</i></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh39xvKXlzrtdg7ADdRXp7W9-KCVLZBuoN3dtb3-W5AtvnNwfTBb8N6RGmfWWj6chQ-g466l79GS1gAIIimo7BG3Lcvt_rjkgwrRWCVdILg3aTsIHVwwg6nnDBKyip03TiWTG8908ZdHsHu/s1600/019.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh39xvKXlzrtdg7ADdRXp7W9-KCVLZBuoN3dtb3-W5AtvnNwfTBb8N6RGmfWWj6chQ-g466l79GS1gAIIimo7BG3Lcvt_rjkgwrRWCVdILg3aTsIHVwwg6nnDBKyip03TiWTG8908ZdHsHu/s200/019.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Top layer done!</i></td></tr>
</tbody></table>
</div>
Almondo Bearhttp://www.blogger.com/profile/15762038543960065830noreply@blogger.com0tag:blogger.com,1999:blog-2235801018865340373.post-74252761794145589532015-11-04T07:30:00.000+00:002015-11-04T07:30:00.565+00:00It's Only Fudge!<b><i>My Favourite: Creamy, salted caramel flavoured fudge. What's your favourite flavour?</i></b><br />
<b><i><br /></i></b>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdnstX-bVGNNcCbr1uj0r18Xlvgv1ZjAgomXvCMDXnyJxpSpyEiDAYOZTDh5cpQgTLWcpZNL1YVMxpvYW1nTR56AmKnT__kz7IE5XVP2W6E_1I17rxiJ7Sx1ACwr3Zl2L5m3NkKHjBnAc4/s1600/033.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdnstX-bVGNNcCbr1uj0r18Xlvgv1ZjAgomXvCMDXnyJxpSpyEiDAYOZTDh5cpQgTLWcpZNL1YVMxpvYW1nTR56AmKnT__kz7IE5XVP2W6E_1I17rxiJ7Sx1ACwr3Zl2L5m3NkKHjBnAc4/s200/033.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Oh no, have to eat it now!</i></td></tr>
</tbody></table>
<br />
<b>Here's what I used:</b><br />
<br />
<br />
<ul>
<li>100g butter</li>
<li>550g demerara sugar</li>
<li>200g golden syrup</li>
<li>350ml double cream</li>
<li>1 tsp vanilla extract</li>
<li>½ tsp sea salt flakes</li>
</ul>
<br />
<br />
<br />
<br />
<br />
<br />
<b>Here's how I made it:</b><br />
<br />
<div style="float: right; width: 40%;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvuDLW2wUIHhqsjm7PDdwZPsoZT2nvzHdOO-9-TuS3s_Hs_LFinNr2t43r_AnPS2D_MpiHPtLUWsTstzx0xX50YpXWk_5uYuRMumNKfzqN3piLUvbhvjJMlqUEWkUlLpU9MME36Hl5oPr4/s1600/010.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvuDLW2wUIHhqsjm7PDdwZPsoZT2nvzHdOO-9-TuS3s_Hs_LFinNr2t43r_AnPS2D_MpiHPtLUWsTstzx0xX50YpXWk_5uYuRMumNKfzqN3piLUvbhvjJMlqUEWkUlLpU9MME36Hl5oPr4/s200/010.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Simmering!</i></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPjetannqRy7_-fhMMmnvBRWcO2hfL_qY8bVMq7iOVDIvwxalqJRodlcEoTWfvWNMevM7MDBjY9u4OiNUmCpSHSF_pyF_t7_efBBdogQ6S4yxZqsFJn_Xy06Hn6iHMv6PLg9wybWIYE1QG/s1600/024.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPjetannqRy7_-fhMMmnvBRWcO2hfL_qY8bVMq7iOVDIvwxalqJRodlcEoTWfvWNMevM7MDBjY9u4OiNUmCpSHSF_pyF_t7_efBBdogQ6S4yxZqsFJn_Xy06Hn6iHMv6PLg9wybWIYE1QG/s200/024.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>You must leave it to set!</i></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1XxaYJF6e1fyS3rO-4eFYwSYuSZdztE-GnIX7k3OpynPcigqqQB-muUWrb7JYYjM-tsCCC1lRPSrjBV7DC0Sec0oXe49-6Pllgg1fxM1mGqsJjzyVkBTckNHHcrovnieCIslxSIi8i9_/s1600/026.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1XxaYJF6e1fyS3rO-4eFYwSYuSZdztE-GnIX7k3OpynPcigqqQB-muUWrb7JYYjM-tsCCC1lRPSrjBV7DC0Sec0oXe49-6Pllgg1fxM1mGqsJjzyVkBTckNHHcrovnieCIslxSIi8i9_/s200/026.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Cut into small pieces, or not!</i></td></tr>
</tbody></table>
</div>
<div style="float: left; width: 59%;">
Melt the butter, sugar, syrup and cream in a medium sized high sided, heavy based pan.<br />
It needs to be a high sided pan as the mixture will double in volume when simmering.<br />
<br />
Stir until the sugar has dissolved then simmer over a medium to low heat until it reached 100°C, stirring occasionally.<br />
Turn it down if it starts to stick, you don't want it to burn.<br />
<br />
Now stir more regularly until the temperature reaches 116°C.<br />
What ever you do, don't leave it!<br />
<br />
Take off the heat and add the vanilla extract and sea salt.<br />
The better the quality of the vanilla the better the flavour!<br />
<br />
Give the mixture a good beat with a wooden spoon or spatula for a couple of minutes until it thickens and loses it's shine.<br />
<br />
Pour into a lined 23x23cm or if you prefer, 9" square tin.<br />
Line your tin with greaseproof or baking parchment, to prevent the mixture from sticking and so the fudge is easy to lift out when cooled.<br />
<br />
When it has started to firm up, after about an hour, cut into small squares and leave until completely cold.<br />
Don't be tempted to remove it from the tin at this stage, it won't be set enough.<br />
<br />
When set it is ready to test, but be warned, you may need a couple of pieces just to be sure it's up to standard!<br />
<br />
It will have a longer shelf life if you keep it refrigerated. Not that it's going to last long enough to go off!<br />
<br />
See how long you can resist?
<br />
<br />
It is possible to add other ingredients to this fudge to spice it up a bit, such as cherries, raisins, other dried fruit or even nuts.<br />
What will you add to yours?<br />
<br />
I hope you enjoy this recipe as much as I do!</div>
Almondo Bearhttp://www.blogger.com/profile/15762038543960065830noreply@blogger.com0tag:blogger.com,1999:blog-2235801018865340373.post-37089288005952165502015-10-28T07:30:00.000+00:002015-10-28T07:30:02.316+00:00Spooky Halloween Cake!<b><i>This three tier novelty cake is the perfect table centre piece for a Halloween party. Made from 10" and 8" round cakes and a 6" sphere for the pumpkin.</i></b><br />
<b><i><br /></i></b>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKoK4YtD0yHkFMZai1qXXOsX8bpk7Et8zxJ_IHB_3KJXl5yqFomPzbSRox7loPpxAmgMkVTIrHH_jmGirnNnfJk61jupcRxAM74rnR60aVdar8Mtjhwm_rRCEiDNwnnjw48cN07DQY0wGj/s1600/halloween-2015-cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKoK4YtD0yHkFMZai1qXXOsX8bpk7Et8zxJ_IHB_3KJXl5yqFomPzbSRox7loPpxAmgMkVTIrHH_jmGirnNnfJk61jupcRxAM74rnR60aVdar8Mtjhwm_rRCEiDNwnnjw48cN07DQY0wGj/s320/halloween-2015-cake.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
The base cake is covered in purple sugar paste and allowed to dry over night in order to ease the addition of the decoration. This is done with a black edible pen by copying haunted house pictures found on internet, first with an outline and then colouring in to achieve dark silhouettes.<br />
The moon is a large circle of bright yellow sugar paste, attached with edible glue and painted round with orange food colour to give a more subtle but spooky appearance.<br />
Grave stones, which are just crosses are added between the houses and a tree branches break up the moon along with a few bats in flight.<br />
Grey food colour is painted in the sky for haunting clouds and finally twinkly lights add the finishing touch to the houses with bright yellow food colour painted on with a very fine brush.<br />
<br />
The mummy tier is covered in white before adding strips of pale grey sugar paste cut randomly then attached with edible glue. Two eyes are made from bright green balls of paste with smaller black, red then yellow balls added to make scary eyes, these are stuck on with the glue and more strips are added around them to give the effect of them peeping through the bandages. A dusting of dark grey food colouring to finish makes it look old and dirty.<br />
<br />
In order to cover a sphere you will need your orange sugar paste to be quite thick, this gives you more time for moulding and makes it less likely to crack. Place the paste over the cake and wrap around with your hands smoothing as you go, the base need not be covered as it will sit on top of the mummy. When covered mark on some grooves going from top to bottom with the back of a knife and<br />
add a green stalk and with some leaves to the top.<br />
The features are cut from black sugar paste, the eyes are triangles, the smiley mouth a zigzag line turned up at the ends, attached with glue.<br />
<br />
After the cakes have been stacked, roll out a strip of red sugar paste about an inch wide with one straight edge, this sits against the cake and one wavy edge. Attach to the cake drum, you'll need to use one that is 14" round in order to take the decoration, then add some tear drop shaped balls of paste to look like blood dripping from the cake down the board.<br />
<br />
<i>That's about as frightening as I can do, what a wimp! It's not too terrifying for little tots either!</i><br />
<i>Hopefully it's given you some ideas for your own <b>SPOOKY</b> Halloween cake.</i>Almondo Bearhttp://www.blogger.com/profile/15762038543960065830noreply@blogger.com0tag:blogger.com,1999:blog-2235801018865340373.post-85245117859766630232015-10-21T07:30:00.000+01:002015-10-21T07:30:01.814+01:00Yummy Raspberry Jam!<b><i>Why do raspberries always ripen at once? After picking two kilos in one day, I decided to make some jam and was not disappointed. How can something so simple taste so good?</i></b><br />
<b><i><br /></i></b>
<br />
<div style="clear: both;">
</div>
<div class="separator" style="clear: both; display: inline; float: right; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3w-7IAxhlw90-eqP9TKqHuQgt3YTq6VyiBrHNzuDyjxNaYkVjSAxckTpk2HoCt_OCdOFa_JOWzYc9wMtfLQwh0gqEsTFJla6gDUws8wgH2H5rrkX-3ExEhT-lF4R7QeZLWUerWRGEltw/s1600/008.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3w-7IAxhlw90-eqP9TKqHuQgt3YTq6VyiBrHNzuDyjxNaYkVjSAxckTpk2HoCt_OCdOFa_JOWzYc9wMtfLQwh0gqEsTFJla6gDUws8wgH2H5rrkX-3ExEhT-lF4R7QeZLWUerWRGEltw/s320/008.JPG" width="320" /></a></div>
Equal quantities of fruit and Granulated sugar are used for this jam, so if you have two cups of fruit, you will need two cups of sugar, two kilos of fruit, two kilos of sugar!<br />
<br />
I prefer my jam a bit tart so I added some freshly squeezed lemon juice. If like yours sweet just leave it out.<br />
<br />
My very large cooking pot contained two kilos of raspberries, squashed with a potato masher to release the juice but leaving a few whole so the finished jam has fruity chunks!<br />
<br />
Choose a big saucepan because when the jam achieves a rolling boil it doubles in volume.<br />
<br />
Put your raspberries on the heat and boil for a couple of minutes before adding two kilos of sugar and lemon juice if using. The juice of one lemon to about 500g of fruit works for me.<br />
<br />
Stirring constantly, bring to the boil and keep it boiling, this is called a rolling boil, for how many minutes is going to depend on the amount you are making.
<br />
<div style="clear: both;">
</div>
<div class="separator" style="clear: both; display: inline; float: left; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJAZki8EBxlgRm4Pti-alqUYdfTLdxupLTEAM2fQODvWUjTQtkt8hEruGZY6-D-fyycjqRSK78JvwW3s9b4XJkzHWa14pZrJlHZoyJnYmp38ki8s1ic2DLAELeZ3ZfA6CgK-yGVvpUtBUe/s1600/019.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJAZki8EBxlgRm4Pti-alqUYdfTLdxupLTEAM2fQODvWUjTQtkt8hEruGZY6-D-fyycjqRSK78JvwW3s9b4XJkzHWa14pZrJlHZoyJnYmp38ki8s1ic2DLAELeZ3ZfA6CgK-yGVvpUtBUe/s320/019.JPG" width="320" /></a>
</div>
My two kilos took about 20 minutes, a smaller amount will get hotter quicker so will be ready in less time.<br />
<br />
The setting point for jam is 220F or 105C, the best way to check for this is with a sugar thermometer, it can be clipped or rested on the side of your pan with the end in the mixture. When the correct temperature is reached your jam should set.<br />
<br />
Pre heat your oven to 120C before washing your jars in hot soapy water and rinsing well, place in the oven on a baking sheet until they are completely dry. This sterilises the jars helping to preserve the jam and prevent it from going mouldy.<br />
<br />
If like my son, you don't like seeds in your jam, it can be put through a metal sieve.<br />
A sieve made of anything else is going to melt as the mixture is very hot so be very careful when potting up your yummy jam!<br />
<br />
Leave to cool before sealing on the lids and store for later use, if you can't eat it all in one go!Almondo Bearhttp://www.blogger.com/profile/15762038543960065830noreply@blogger.com0tag:blogger.com,1999:blog-2235801018865340373.post-25728622221809228682015-10-14T10:30:00.000+01:002015-10-14T10:38:21.182+01:00How Do You Colour Cake Batter?<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
How to make bright eye catching cake batter and bake them into bright eye catching sponge cakes!<br />
<br />
A basic sponge mix is best for this purpose as you will need to beat the colour into the batter, if you make a genoese for example, the beating action will disperse all the air and you will end up with a brightly coloured biscuit!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="float: left; width: 48%;">
<b>Basic Sponge Cake Recipe</b><br />
<b><br /></b>
225g (8oz) Self Raising Flour<br />
225g (8oz) Butter, at room temperature<br />
225g (8oz) Caster Sugar<br />
4 Eggs<br />
1 tsp Baking Powder<br />
1 tsp Vanilla Essence<br />
<br />
<b>Method</b><br />
<b><br /></b>
Preheat oven 180C / gas mark 4 and line 2 x 8" round cake tins.<br />
Mix all the ingredients together in one bowl then divide the batter into two.<br />
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8yqHQh6tI1z_RxOF-h0IjQLqSsDwVUTbap9FrAADdW-hsTXawoYz4DAmauQjphd0fV0uFA0XCnn7w7YywxI_vjifEt-LroohE2KSt3D3f7031R8nm-fX7PgAtbNMSXaG-1TGwxetIgeg-/s1600/114.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center; width: 48%;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8yqHQh6tI1z_RxOF-h0IjQLqSsDwVUTbap9FrAADdW-hsTXawoYz4DAmauQjphd0fV0uFA0XCnn7w7YywxI_vjifEt-LroohE2KSt3D3f7031R8nm-fX7PgAtbNMSXaG-1TGwxetIgeg-/s320/114.JPG" width="320" /></a>
<br />
<div style="clear: both;">
</div>
<div style="float: right; width: 48%;">
<br />
Now you are ready to add your chosen colour, the brighter the better.<br />
<br />
I've opted for orange and purple.<br />
<br />
Add a teaspoon of colour before beating together until evenly distributed.<br />
<br />
It is important to use bake stable food colour, this will ensure the colour you have chosen is the colour you will get.</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ6hfRUnGgFG-HWpJ-nKMklbl-ViKrhYo4eJnkEtW6gBal4jLJ48m2g_BnXqlycnqJ9tU-k4T2jzgufMMdMkJKIZXPUw55Q7cNNi0jrjHNgKINp9pu_WahToq2rdpUbez4-wbHGaNLOLjA/s1600/115.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center; width: 48%;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ6hfRUnGgFG-HWpJ-nKMklbl-ViKrhYo4eJnkEtW6gBal4jLJ48m2g_BnXqlycnqJ9tU-k4T2jzgufMMdMkJKIZXPUw55Q7cNNi0jrjHNgKINp9pu_WahToq2rdpUbez4-wbHGaNLOLjA/s320/115.JPG" width="320" /></a>
<br />
<div style="clear: both;">
</div>
<div style="float: left; width: 48%;">
<br />
Add the coloured batter to your prepared cake tins levelling with a spatula before baking for approximately 25 minutes.<br />
<br />
Remove from the tins and allow to cool on a cooling rack.<br />
<br />
You may think at this stage that the colour is not very bright, but don't be fooled, trim off the bake crust and "voila" fab intense colour, marvellous!<br />
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfg0F5PuZN4tecmlFkLXNf-DEA67JTmzMFV3mpVzlQDmb7ESaUs8hOFVTnjXQDNLUexqJo1OztA59ntpifV3X2fXBUJYATovCGjORTYK1ffmF1Knj1pge7o-M6TlizyEsr50Q8mQNtFLS9/s1600/118.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center; width: 48%;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfg0F5PuZN4tecmlFkLXNf-DEA67JTmzMFV3mpVzlQDmb7ESaUs8hOFVTnjXQDNLUexqJo1OztA59ntpifV3X2fXBUJYATovCGjORTYK1ffmF1Knj1pge7o-M6TlizyEsr50Q8mQNtFLS9/s320/118.JPG" width="320" /></a>Almondo Bearhttp://www.blogger.com/profile/15762038543960065830noreply@blogger.com0tag:blogger.com,1999:blog-2235801018865340373.post-36861818398554804682015-10-07T07:30:00.000+01:002015-10-29T15:31:52.690+00:00Watch out for that bumpy road!<div style="text-align: center;">
<div style="text-align: left;">
<b>This cake decoration is achieved with a simple car cutter and added detail to make this fun, bright & colourful birthday cake, perfect for your little back seat drivers!</b></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzFG33IQZb9WT-uZvoDwItZlobLWHoUmaIQsGyFKJquKOGecb3WywA_GAriDmn_k_s9QofWFGgmBYlXq-MMMWoVJyu3cRncHsgGi5OYuJaEDcxW1ypJFij0Km0otEVntYsfwmmHn4GRzMi/s1600/IMG_9140-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzFG33IQZb9WT-uZvoDwItZlobLWHoUmaIQsGyFKJquKOGecb3WywA_GAriDmn_k_s9QofWFGgmBYlXq-MMMWoVJyu3cRncHsgGi5OYuJaEDcxW1ypJFij0Km0otEVntYsfwmmHn4GRzMi/s400/IMG_9140-2.jpg" width="400" /></a></div>
<div style="text-align: center;">
<div style="text-align: left;">
This 10" round sponge cake and 13"cake drum have been covered with a bright ice blue sugar paste/fondant.</div>
<div style="text-align: left;">
</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<br />
<a name='more'></a><br />
The cars are cut out from different bright coloured modelling paste with a simple cookie cutter. </div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
They are livened up with contrasting detailing added, stripes, wheels, windows and lights all helping to add a sense of fun!</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
All the same colours are then used and rolled into small balls, they don't have to be the same size, the idea is to make it look random and resembling a bumpy road. These can then be attached around the base of your cake with royal icing or you can use edible sugar glue.</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
When the cars have set hard attach them in the same way all around the cake resting on the top of the balls, I mean road!</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
Fluffy white clouds are then added with an inscription in the centre. Cloud cutters are available but they can also be achieved with 5 small white sugar paste balls, pushing them gently together randomly, before rolling them flat with a rolling pin.</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
You could use alternative cutters for a similar look, such as a tractor, lorry, motor bike or boat.</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
Why not give it a go? </div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<br /></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<br /></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<br /></div>
</div>
Almondo Bearhttp://www.blogger.com/profile/15762038543960065830noreply@blogger.com0tag:blogger.com,1999:blog-2235801018865340373.post-25040641665093933942015-09-30T07:30:00.000+01:002015-10-26T15:44:51.386+00:00Red Velvet!<div class="separator" style="clear: both; text-align: center;">
</div>
<i><b>These Red Velvet Cupcakes with cream cheese frosting look and taste amazing, perfect for a special treat!</b></i><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsjxn3F9eo81N6jKjiVzaegp-g8CVh7nTaG92lw8GHex70PImNk7u57BA_NLjnSHSNMEyij3loq5y2UhBREtKx0rXFxANynHak2pv5uQQBnIjEbMGOJj1Vt216bTtRS2URNJIx5983XNn4/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsjxn3F9eo81N6jKjiVzaegp-g8CVh7nTaG92lw8GHex70PImNk7u57BA_NLjnSHSNMEyij3loq5y2UhBREtKx0rXFxANynHak2pv5uQQBnIjEbMGOJj1Vt216bTtRS2URNJIx5983XNn4/s400/007.JPG" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<div style="text-align: left;">
<b><b>Red Velvet Cupcake Recipe</b></b></div>
</div>
<b><u>
</u></b>
<br />
<div style="text-align: center;">
<div style="text-align: left;">
<b><u><b><u><b><u><br /></u></b></u></b></u></b></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
250g plain flour</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
2 tablespoons cocoa powder</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
2 teaspoons baking powder</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
1/2 teaspoon bicarbonate of soda</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
100g soft unsalted butter</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
200g caster sugar</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
1 tablespoon red food colour paste</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
2 teaspoons vanilla extract</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
2 large eggs</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
175ml buttermilk</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
1 teaspoon cider or white wine vinegar</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<br /></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<b>Frosting</b></div>
<div style="text-align: left;">
<b><br /></b></div>
</div>
<div style="text-align: center;">
<div style="text-align: center;">
<div style="text-align: left;">
500g icing sugar</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
125g cream cheese</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
125g soft unsalted butter</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
1 teaspoon cider or white wine vinegar</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<br /></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<b>Method</b></div>
</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<div style="text-align: left;">
Pre heat oven 170 C/gas mark 3 and line 2 muffin tins with paper cases.</div>
</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: center;">
<div style="text-align: left;">
Sieve all the dry ingredients together in a separate bowl.</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<br /></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
Cream together the butter and sugar until light and fluffy before adding the food colour and vanilla extract. Add the eggs slowly along with spoonfuls of the dry ingredients to prevent the mixture from separating, keep mixing until everything is incorporated.</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<br /></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
Finally mix in the buttermilk and vinegar before dividing into 24 cupcakes.</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
Bake for 20 minutes then leave to cool in the tin.</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<br /></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
Meanwhile, blend all the frosting ingredients together starting with the butter, cream cheese and vinegar before gradually adding the icing sugar. Spread or pipe on top of the cooled cakes and enjoy!</div>
</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
</div>
Almondo Bearhttp://www.blogger.com/profile/15762038543960065830noreply@blogger.com0tag:blogger.com,1999:blog-2235801018865340373.post-28202413817021946422015-09-23T07:30:00.000+01:002015-09-23T07:30:00.435+01:00Sunflowers, Hessian & Vintage Lace Cake<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<i><b>I designed this Vintage Sunflower cake for a friends 50th birthday, the brief was "up to you to feed 100 party goers!"</b></i><br />
<br />
<br />
<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/b/R29vZ2xl/AVvXsEjOXnm8UzzY2svnqI3ua_4CcZyuLMEZT7Un4pOZSqb-UTJUMZQoR4TDpDCSHQz2LSJa6_Qz5szbw-CZq3oSdLrV-I-X_81kxntNscd_L4htZy1AWbfpYoAaxEXAfUzGEMvKyAzQThqW3_n4/s1600/IMG_9099_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOXnm8UzzY2svnqI3ua_4CcZyuLMEZT7Un4pOZSqb-UTJUMZQoR4TDpDCSHQz2LSJa6_Qz5szbw-CZq3oSdLrV-I-X_81kxntNscd_L4htZy1AWbfpYoAaxEXAfUzGEMvKyAzQThqW3_n4/s320/IMG_9099_2.jpg" width="320" /></a></div>
<br />
The invitations had a sunflower theme so I used that for my inspiration. I thought two deep cakes would be better than one huge one so opted for 6" deep 10" square with an 6" deep 8" round on the top.<br />
<br />
I made the sunflowers using yellow flower paste for the petals and brown for the centres, when dried a good dusting with darker shades of yellow and some orange was added to the petals and darker brown to the centres before steaming to set the colour and achieve a more natural finish.<br />
<br />
This flower choice does some what limit your colour options but I decided on a mink brown and sage green colour scheme to blend together rather than to clash.<br />
<a href="http://www.almondart.com/451-almond-art-roll-n-cover-sugarpaste" target="_blank">White sugar paste</a> had brown and a dash of pink food colour added to achieve the right shade of mink and spruce green was added to ivory sugar paste for the sage green colour.<br />
<br />
A wood effect iced cake drum helps to draw the eye away from the dark flower centres making them less obvious and obtrusive. (<a href="http://almondart.blogspot.co.uk/2015/07/how-to-create-wood-effect-with-sugar.html" target="_blank">there is a video on this blog showing how to achieve the wood effect</a>)<br />
<br />
Edible Hessian and Vintage lace was was achieved with <a href="https://www.almondart.com/search?orderby=position&orderway=desc&search_query=cake+lace&submit_search=" target="_blank">"edible lace & moulds"</a> after letting this dry over night the Hessian was dusted with shades of brown and beige for a realistic look.<br />
<br />
I draped one piece over the top tier, the other around the base of the bottom tier.<br />
For a more feminine look I added a double edged decorative lace and edible buttons to the bottom and a taller flat edged lace around the base of the top tier.<br />
<br />
Bunting was made out from pieces of left over Hessian cut into triangles with letters added to spell out a birthday message, attached with piped string and more vintage edible buttons.<br />
<br />
<br />Almondo Bearhttp://www.blogger.com/profile/15762038543960065830noreply@blogger.com0tag:blogger.com,1999:blog-2235801018865340373.post-2901688964548480122015-09-16T07:30:00.000+01:002015-09-16T07:30:02.826+01:00Yummy Pud!<b>Don't waste your left over bread, make a yummy pud instead! This bread pudding is a great way to use up left over bread, rolls and buns. Try it you'll love it!</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rVi4PvIku1v2gvPy8NkrhSdXCu9uunVkToqxUpluSGGvmJuRJHaXVuhjHSZOxeFkYbDhdlc1kD3dmJCkVTpib9o2JuTTafy0XIxNWpC1Vsd_qAk2B1C-0U09OqRrP0TBkBN3eByQ7-Fz/s1600/041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rVi4PvIku1v2gvPy8NkrhSdXCu9uunVkToqxUpluSGGvmJuRJHaXVuhjHSZOxeFkYbDhdlc1kD3dmJCkVTpib9o2JuTTafy0XIxNWpC1Vsd_qAk2B1C-0U09OqRrP0TBkBN3eByQ7-Fz/s400/041.JPG" width="400" /></a></div>
<br />
<b><u>Bread pudding recipe</u></b><br />
<b><u><br /></u></b>
500g left over bread<br />
500ml milk<br />
200g dried mixed fruit<br />
2tsp mixed spice<br />
2 medium sized eggs<br />
100g melted butter<br />
100g caster sugar<br />
2 table spoons of brown sugar.<br />
<br />
The darker the sugar you use the darker the pudding will be, I've used light brown sugar in this one cos that's what I had in the cupboard.<br />
<br />
For the mixed fruit, sultanas, currants raisins and mixed peel work well and give lots of flavour and different textures.<br />
<br />
<b><u>Method</u></b><br />
<br />
Pre heat oven to 180 C / Gas mark 4 and line an 8" square tin ready for the bread mixture.<br />
<br />
Soak the bread in the milk for about 15 minutes until soft before adding all of the other ingredients and mixing well.<br />
Put in your prepared tin and bake for about 1 hour 10 minutes in the middle of your oven.<br />
<br />
Sprinkle with granulated sugar while still warm, then cut into small squares once cool and enjoy!<br />
<br />Almondo Bearhttp://www.blogger.com/profile/15762038543960065830noreply@blogger.com0tag:blogger.com,1999:blog-2235801018865340373.post-91255904612673577852015-09-10T06:30:00.000+01:002015-09-10T17:15:44.773+01:00Any One For Tennis!This tennis court cake is great for Wimbledon fans. Grass effect green sugar paste/fondant, crisp white lines, net with posts, racquets, new balls, and not to forget the score, which is a great way to add a persons age and a sneaky little message!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJl5ZJHoBFWiqhJC-ObFMBDlMLzyMS6shSRm7qugfLRDgY-KYsHOK50waFFOIWp35BuIJ0YuhK5jtsjqEWJI4Hb9U12Y9xIdMcC_ba3n9SbLrOvqMotejOnixVqed-CcoQ1P6x0oQklXix/s1600/tennis-cake-small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJl5ZJHoBFWiqhJC-ObFMBDlMLzyMS6shSRm7qugfLRDgY-KYsHOK50waFFOIWp35BuIJ0YuhK5jtsjqEWJI4Hb9U12Y9xIdMcC_ba3n9SbLrOvqMotejOnixVqed-CcoQ1P6x0oQklXix/s320/tennis-cake-small.jpg" width="450" /></a></div>
<br />
The grass effect can be achieved with a veining mat or with a kitchen scourer, a new one of course!<br />
Cover the cake with green sugar paste/fondant and immediately press on the mat or the scourer for the grass, this needs to be done before the paste begins to form a skin and starts setting.<br />
<br />
For the white lines, roll out flower paste very thin, cut into even width strips and attach to the cake with edible glue to form the lines of a tennis court.<br />
<br />
The net is also made from thinly rolled flower paste, cut into even strips, long horizontal strips the width of your cake and shorter vertical strips 2" long. Space the 2" strips evenly along some non stick paper and apply edible glue, then place the long strips evenly spaced across, attaching a extra wider band along the top of your net and a thicker band down the centre, like a real net and it also adds some extra support. Leave this to dry thoroughly.<br />
<br />
Lolly sticks are supporting the wooden posts, they are pushed down into the cake and brown flower paste is rolled into a sausage shape then placed over the stick to cover it. Using a craft knife cut down the inside of the posts to make a slit which will hold the net in place with the help of some edible glue.<br />
<br />
Racquets are made with sugar paste rolled into really thin sausages, shape into an oval about the size of a ten pence piece, then add a "V" shaped sausage for the neck and a black handle. The strings are piped royal icing as are the little bouncy lines around the cake.<br />
<br />
Tennis balls are also sugar paste in yellow with piped white markings to give a better effect. For the top of the cake the balls are completely round and for the sides they are cut in half with the flat part attached to the cake.<br />
<br />
Any Score can be added, in this case it was a 50th birthday cake for a lady from her husband, hence "50 - Love". How Sweet!Almondo Bearhttp://www.blogger.com/profile/15762038543960065830noreply@blogger.com0tag:blogger.com,1999:blog-2235801018865340373.post-1442444130497889152015-09-03T18:00:00.000+01:002015-09-03T18:00:06.211+01:00Piñata Cake With Surprises Inside!<b>This Piñata cake is packed with surprises, brightly decorated with multi coloured sponge layers to match and filled with yummy sweets. Kids love them!</b><br />
<b><br /></b>
<i>I made this one for my 29 year old big kid and she and her friends loved it! Filled with their favourite sweets it's a great surprise, in my daughters case it was Dolly Mixtures, Skittles and M&Ms, but you can use any. It's more effective if they are out of the packet so that they tumble out of the cake as the first slice is cut!</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicsGrCjwdK7w8Rv8ztcV-L42F_Q2XgwcpMoOvMGpiFWMljynxrhXjTveSMHci7Ha_2czyFjFN98_P9m_75GlTbOpJSTnVod4KwMFw0AWeEPoCQouFg6Meix3mk52FxzW5o6hRiKhfZG9Zu/s1600/pinata-cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicsGrCjwdK7w8Rv8ztcV-L42F_Q2XgwcpMoOvMGpiFWMljynxrhXjTveSMHci7Ha_2czyFjFN98_P9m_75GlTbOpJSTnVod4KwMFw0AWeEPoCQouFg6Meix3mk52FxzW5o6hRiKhfZG9Zu/s320/pinata-cake.jpg" width="320" /></a></div>
<br />
For this cake I used a basic sponge recipe as gel colours needed to be added to the mixture which would require a good bit of mixing, if you use something like a genoese recipe you will end up beating all the air out.<br />
<br />
<u><b>Ingredients</b></u><br />
<u><b><br /></b></u>
225g (8oz) Self Raising Flour<br />
225g (8oz) Butter, at room temperature<br />
225g (8oz) Caster Sugar<br />
4 Eggs<br />
1 tsp Baking Powder<br />
1 tsp Vanilla Essence<br />
<br />
<b><u>Method</u></b><br />
<b><u><br /></u></b>
Mix all the ingredients together in one bowl, divide into 2 and colour each one differently.<br />
<br />
I used Pink, Yellow, Green, Blue, Orange and Purple. You can fill two 8" lined and greased sandwich pans out of each batch so you will need to make 3 batches in total for 6 brightly coloured layers.<br />
<br />
Make sure you use bake stable food colour to achieve a bright baked finish, in a gel or paste so it will not alter the consistency of the cake mixture.<br />
Bake in a preheated oven at 180°c/ Gas mark 4 for approximately 15-25 minutes.<br />
<br />
When cooled cut out the centre of 5 of the cakes and stack using butter cream, fill with you chosen sweets and add the last layer. Thinly coat the outside with butter cream.<br />
<br />
Using your food colours from the sponge make 6 different coloured batches of butter cream and with a frill tube pipe from the bottom of the cake to the top and then into the centre, alternating colours as you go.<br />
We got about 30 portions from this cake and they were generous! So you could get more!<br />
<br />
If you would prefer to watch how this Piñata cake is made and decorated there will be a video following shortly.<br />
<br />
Hope you enjoy making this cake, it's well worth the effort for the surprised and happy faces!<br />
Let me know how you get on and what you filled yours with?<br />
<br />
<u><br /></u>Almondo Bearhttp://www.blogger.com/profile/15762038543960065830noreply@blogger.com0tag:blogger.com,1999:blog-2235801018865340373.post-61657579286422495562015-08-26T07:30:00.000+01:002015-10-26T15:45:44.320+00:00Best Chocolate Brownie Ever!<div class="separator" style="clear: both; text-align: left;">
I've tried a number of chocolate brownie recipes in the past but none come close to this one, it's crunchy on the top and gooey in the middle with chunks of chocolate in every mouth full, <i>fabulous!</i></div>
<div class="separator" style="clear: both; text-align: left;">
<i><b>You gotta try this, let me know what you think, it could be your best ever brownie too!</b></i></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQpHuSc55HmqlXpZDtRWgS1syjWvWwM34SHoEqchMW_WsXZasEs_grCRNMNt7e7eD75Du62u-zzeCupkZybRGg1NaY-GKKE8lEnmWVD07c4TnDEtUhnPBb0uo0cI4lhZbVZDhj3xke28nn/s1600/152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQpHuSc55HmqlXpZDtRWgS1syjWvWwM34SHoEqchMW_WsXZasEs_grCRNMNt7e7eD75Du62u-zzeCupkZybRGg1NaY-GKKE8lEnmWVD07c4TnDEtUhnPBb0uo0cI4lhZbVZDhj3xke28nn/s320/152.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div style="text-align: center;">
<div style="text-align: left;">
<b>Ingredients</b></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
275g/10oz plain chocolate (70% cocoa solids)</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
275g/10oz unsalted butter</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
85g/3oz milk chocolate, cut into large chunks</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
85g/3oz white chocolate, cut into large chunks</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
175g/6oz plain flour</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
1 teaspoon baking powder</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
4 large eggs, lightly beaten</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
1 teaspoon vanilla essence</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
325g/12oz caster sugar</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<br /></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<b>Method</b></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
Preheat oven to 170°C/325°F/Gas3. Line a 30x20x3.5cm tin with buttered greaseproof paper.</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<br /></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
Put plain chocolate and butter in a bowl over boiling water until melted.</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
Sieve flour and baking powder into a bowl. Remove melted chocolate from heat and stir in the sugar.</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
Add the eggs and vanilla essence, then fold in the flour and chocolate chunks.</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<br /></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
Pour into prepared tin and spread out evenly. Bake in the oven for about 20-25 minutes.</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
The top should be firm but the inside should be soft when baked.</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
Allow to cool in the tin before carefully removing and cutting into <i>small</i> squares, cos it's very rich!</div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<br /></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<br /></div>
</div>
Almondo Bearhttp://www.blogger.com/profile/15762038543960065830noreply@blogger.com0tag:blogger.com,1999:blog-2235801018865340373.post-67935790238578260902015-08-19T18:30:00.000+01:002015-08-19T18:30:01.126+01:00Edible beads for cakes!Silicone <a href="https://www.almondart.com/search?orderby=position&orderway=desc&search_query=bead+mould&submit_search=" target="_blank">bead moulds</a> are a very effective way to make edible beads for adding detail and enhancing the finish on your cakes.<br />
<br />
<i>See how easy it is with this video tutorial and give it a go!</i><br />
<i><br /></i>
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/uOcXfNnj1Fs/0.jpg" frameborder="0" height="374" src="https://www.youtube.com/embed/uOcXfNnj1Fs?feature=player_embedded" width="450"></iframe></div>
<br />
They make a lovely border around cake bases as an alternative to ribbon or royal icing. Draping them down the sides can help achieve that very popular vintage look with different sizes and patterns available to choose from.<br />
<br />
Using shimmering <a href="https://www.almondart.com/search?orderby=position&orderway=desc&search_query=pearl+dust&submit_search=" target="_blank">dusts</a> can give a pearl effect or to add drama gold and silver edible paints are great.Almondo Bearhttp://www.blogger.com/profile/15762038543960065830noreply@blogger.com0tag:blogger.com,1999:blog-2235801018865340373.post-67780535476568309522015-08-12T07:30:00.000+01:002015-08-12T07:30:02.160+01:00It's Not Just A Spatula!This is an every day essential, <a href="https://www.almondart.com/search?orderby=position&orderway=desc&search_query=spatula&submit_search=" target="_blank">ergonomic spatulas</a> are fab, you've got to get yourself one!<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuM0BctNq1QfX_jgRTlOPUWj9MxdXItnMLg97OFH24lt33iWCGd69oqYekYFPFb5Nvr-2vHMP1dwhmcbPYeCXlSH97p6qmJiCj_mG1meqJIvyqs4px4bBFJ9D4nwzz27-D3G4pOcaPVhuH/s1600/J222DISP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuM0BctNq1QfX_jgRTlOPUWj9MxdXItnMLg97OFH24lt33iWCGd69oqYekYFPFb5Nvr-2vHMP1dwhmcbPYeCXlSH97p6qmJiCj_mG1meqJIvyqs4px4bBFJ9D4nwzz27-D3G4pOcaPVhuH/s320/J222DISP.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
I've just treated myself a bright green one and am not disappointed.<br />
Really easy to clean as it is all in one, no where for nasty germs to hide, just wash in warm soapy water or put in your dishwasher.<br />
Being made of silicone, it very flexible and gets every last drop of cake mix, chocolate or butter cream out of your bowl, nothing is left.<br />
Great in non stick and ceramic pans too, can take the heat, releases everything from the surface of the pan and doesn't scratch or stick.<br />
I've only had mine a short while and would be lost without it, my wooden spoons are redundant!<br />
Why don't you try one? Choose from one of the lovely bright colours and let me know what you think!Almondo Bearhttp://www.blogger.com/profile/15762038543960065830noreply@blogger.com0