tag:blogger.com,1999:blog-1958436035689919292024-03-18T02:47:52.886-07:00SiliconeMoulds.com BlogOnline worldwide cook shop selling of Silicone Bakeware Moulds, for making cakes & bakes, jellies, soap, and many other uses.
This Blog aims to show all our latest ideas, recipes, photos, competitions and news of upcoming productsSarah-Jane - SiliconeMoulds.comhttp://www.blogger.com/profile/11477461201547435976noreply@blogger.comBlogger353125tag:blogger.com,1999:blog-195843603568991929.post-60559496173762384602016-01-21T14:34:00.001-08:002016-01-21T14:34:46.345-08:00Mini Chocolate Cake Doughnuts - and Home Made Cake Release - Perfect for use with Silicone Moulds<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-7ZPy-_JSLmE/VqFMJ8Hr69I/AAAAAAAAFCw/7R4f_Tmm484/s1600/minidoughnutchoc1web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="http://3.bp.blogspot.com/-7ZPy-_JSLmE/VqFMJ8Hr69I/AAAAAAAAFCw/7R4f_Tmm484/s320/minidoughnutchoc1web.jpg" width="320" /></a></div>
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These iced (or chocolate dipped) mini cake doughnuts are really easy to make and a huge hit with kids. My little boy is now 7 years old, and can easily devour several of these as fast as they can be dipped / iced.</div>
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Have a few disposable piping bags to hand to pipe the batter into the cells of your mould - otherwise this ends up a VERY messy job !</div>
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HOMEMADE CAKE RELEASE </div>
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First up has to be the easiest and cheapest recipe you'll ever make. This stuff is AWESOME. If you are used to greasing and flouring baking pans, tins and silicone moulds - you'll just love this. IT saves so much time and works like an absolute charm.</div>
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Make some homemade cake release and your cakes will never again stick in your silicone moulds. This stuff will keep in jar in your fridge for a good month or two. Just lightly apply inside any baking tin or silicone mould (when making cakes) lightly with a pastry brush. Those cakes will literally just flip out the pans when done.</div>
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<a href="http://1.bp.blogspot.com/-r2w9DqWCuBM/VqFWaxPkEnI/AAAAAAAAFDU/pDsLUPrLDC8/s1600/cakerelease.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="259" src="http://1.bp.blogspot.com/-r2w9DqWCuBM/VqFWaxPkEnI/AAAAAAAAFDU/pDsLUPrLDC8/s320/cakerelease.jpg" width="320" /></a></div>
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Mix equal WEIGHTS of plain cake flour, white vegetable fat such as TREX (UK) or CRISCO (USA) and vegetable oil and then mix together with a hand mixer. I find that 75grams of each is a perfect amount and will treat dozens of moulds :-)</div>
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I've absolutely always got this in the fridge.</div>
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<a href="http://4.bp.blogspot.com/-BbIda8SnkLI/VqFMFqHlLFI/AAAAAAAAFCs/Zf_8H9ETXkw/s1600/8doughnutzoom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-BbIda8SnkLI/VqFMFqHlLFI/AAAAAAAAFCs/Zf_8H9ETXkw/s320/8doughnutzoom.jpg" width="320" /></a></div>
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Anyway - here is the recipe for the mini chocolate cake doughnuts. I'll warn you now - you need at least two moulds and the recipe makes tons (around 40)</div>
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<a href="http://3.bp.blogspot.com/-4zHI0VBq9Yw/VqFMMnMYznI/AAAAAAAAFDA/GhEouiUvto8/s1600/minidoughnutchocolatecakeweb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="http://3.bp.blogspot.com/-4zHI0VBq9Yw/VqFMMnMYznI/AAAAAAAAFDA/GhEouiUvto8/s320/minidoughnutchocolatecakeweb.jpg" width="320" /></a></div>
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Prepare your silicone <a href="http://www.siliconemoulds.com/cell-mini-doughnut-baba-details-follow-p-411.html" style="color: #888888; text-decoration: none;" target="_blank">mini donut / doughnut pans</a> but either greasing and flouring or with a very light coating of cake release. If you can't be bothered making your own, Dr Oeteker does an aerosol one and Wilton's comes in a little bottle. Cake release is so fast and easy for prepping pans.</div>
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Place mould on baking tray for support. I can get two of these pans on one tray at the same time.</div>
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Preheat the oven to 200deg C / 180deg C fan</div>
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Recipe </div>
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1 cup (250ml volume) white granulated sugar</div>
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2.1/2 cups of self raising flour *</div>
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1/2 a cup of cocoa powder</div>
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2tsp of baking powder</div>
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2 tsp vanilla extract</div>
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300ml milk (warmed)</div>
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3 eggs</div>
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2 tablespoons of golden syrup</div>
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115g melted butter or use vegetable oil</div>
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can be substituted for 2.1/2 cups normal plain (cake flour) plus 6 tsp baking powder</div>
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Sieve dry ingredients together, then mix with a whisk to make sure properly combined.</div>
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Combine wet ingredients together.</div>
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Add wet and dry ingredients together and then mix with a hand or stand mixer just until you have a smooth mix.</div>
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Put a disposable piping bag into a small jug or large glass to hold upright and fill 3/4 with the cake batter. Twist the top and then cut off the point of the bag. You can now pipe the batter into the prepared cake pans which is both quick and relatively mess free.</div>
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Do not over fill. You want to fill the cells to approx 1mm BELOW the raised part in the centre. This way, your cake doughnut will rise and retain the hole in the centre.</div>
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Bake for approx 7 > 8 minutes or until done. Remove from oven and allow to cool for approx 5 mins before turning out</div>
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Sarah-Jane Nash - <a href="http://www.siliconemoulds.com/">www.siliconemoulds.com</a> - January 2016</div>
<br />Sarah-Jane - SiliconeMoulds.comhttp://www.blogger.com/profile/11477461201547435976noreply@blogger.com0tag:blogger.com,1999:blog-195843603568991929.post-86504529887887468562015-05-10T02:50:00.001-07:002015-10-03T03:06:25.488-07:00Alfajores with Dulche De Leche - Biscuits with a Difference (Digital Pressure Cooker Recipe)<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-YTDs_0pY9dw/VU6licoNVDI/AAAAAAAAFBg/JIXKoROt2fI/s1600/alfajores.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="522" src="http://1.bp.blogspot.com/-YTDs_0pY9dw/VU6licoNVDI/AAAAAAAAFBg/JIXKoROt2fI/s640/alfajores.jpg" width="640" /></a></div>
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Alfajores are meltingly tender little cornflour based biscuit / cookies, typically filled with Dulce de leche. They look robust, but are actually very very delicate and need handling with care.</div>
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Take a bite and you will find that from the instant your teeth touch the surface, they practically disappear like a puff of smoke. If you like Viennese fingers / whirls, then you will adore these. Alfajores are far lighter still and a cut above the rest. Given they are filled with Dulche de leche, you would think they would be ultra sweet, but surprisingly not so.</div>
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<a href="http://3.bp.blogspot.com/-EKj-P5eB6lA/VU6mDNCskKI/AAAAAAAAFBo/VETuUJEmR8g/s1600/alfajores1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="http://3.bp.blogspot.com/-EKj-P5eB6lA/VU6mDNCskKI/AAAAAAAAFBo/VETuUJEmR8g/s320/alfajores1.jpg" width="320" /></a></div>
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Makes 20 cookies</div>
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85g caster sugar</div>
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200g salted butter</div>
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140g plain flour</div>
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210g cornflour</div>
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1.1/2 tsp baking powder</div>
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1 can of dulce de leche (or condensed milk - to be cooked)</div>
small amount of Malibu or water<br />
dessicated coconut (about 3 > 4 tbsp)<br />
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First of all, if you do not have any dulce de leche - we need to make this. Typically, I make 3 or 4 cans at a time as although this method does not involve boiling on the stove for many hours - the cans need to sit for a while before use. Once cooked, the unopened tins will quite happily store in your store cupboard for several months (check expiry date before removing labels).</div>
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Ideally, it's something to do on an evening shortly before bed.</div>
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Put either a pad of foil (length folded 3 or 4 times) or a tea towel inside your pressure cooker pot and place the cans on top. I can cook up to 4 cans at a time in my 6ltr electric pressure cooker. I forgot to take the labels off last time. I figured it wouldn't be a problem, but the extra gluey residue on the inside of the pot was a pain to clean afterwards - so I recommend removing labels !</div>
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<a href="http://1.bp.blogspot.com/-qcsZvL2P_Mo/VU6mGkHhtJI/AAAAAAAAFBw/ernZ2LDLkRA/s1600/dulce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-qcsZvL2P_Mo/VU6mGkHhtJI/AAAAAAAAFBw/ernZ2LDLkRA/s320/dulce.jpg" width="320" /></a></div>
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Put enough water in the pressure cooker to cover the cans about 1" over the top. Seal the lid and set pressure to 20 > 25 mins depending on how deep a caramelisation you would like. When cooking time is up, switch the oven off at the wall (or pull the plug out) and just leave your electric pressure cooker, unopened until morning. </div>
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These tins were cooked at pressure for 25 mins.</div>
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<a href="http://3.bp.blogspot.com/-eF0iQD1FsJg/VU6mGhKcgmI/AAAAAAAAFB0/wsfFwVoszHo/s1600/dulce1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="http://3.bp.blogspot.com/-eF0iQD1FsJg/VU6mGhKcgmI/AAAAAAAAFB0/wsfFwVoszHo/s320/dulce1.jpg" width="320" /></a></div>
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For the biscuits :</div>
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Cream butter and sugar together. Sift in flour, cornflour and baking powder, then mix in with a wooden spoon. It needs to come together as a dough, so you will need to add some liquid. I used Malibu (coconut rum) though you could use water. Don't add too much - just enough to bring it together. I needed about 3 tablespoons, but amount may vary depending on your flour.</div>
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Wrap and chill dough in the fridge for a couple of hours.</div>
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Roll out to around 4 or 5mm thickness. If you use 50mm diameter cutters, you should get enough to make 20 > 22 sandwich cookies.</div>
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Bake in a fan oven at 160deg C for 8 minutes, then allow to totally cool before filling.</div>
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Take care when filling. Put the dulce de leche in a disposable piping bag (or sandwich bag with a corner cut off) and pipe on to the base of one cookie right to the edge. Place a second cookie on top and give a little wiggle. Do NOT press down or they'll basically fall apart.</div>
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Once filled, sprinkle a little dessicated coconut on the edges of the dulce de leche.</div>
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These little cookies really need eaten the same day they are filled. If you have more than you need, the dough will happily keep wrapped in the fridge for a week or two uncooked. If you cook all the cookies at once, store unfilled in an airtight box and put any opened dulce de leche in the fridge so you can fill when required.</div>
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Sarah-Jane Nash - May 2015</div>
Sarah-Jane - SiliconeMoulds.comhttp://www.blogger.com/profile/11477461201547435976noreply@blogger.com0tag:blogger.com,1999:blog-195843603568991929.post-31189845933350828972015-05-09T17:02:00.000-07:002015-05-09T17:02:27.674-07:00New York Cheesecake With Oreo Cookie Crust and Salt Caramel - Digital Pressure Cooker Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-6hKSkytSQdg/VUFcTWhZoWI/AAAAAAAAFAc/dBlBm9TgwOQ/s1600/cheesecakepressurecooker2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="490" src="http://1.bp.blogspot.com/-6hKSkytSQdg/VUFcTWhZoWI/AAAAAAAAFAc/dBlBm9TgwOQ/s1600/cheesecakepressurecooker2.jpg" title="New York Cheesecake With Oreo Crust - Electric Pressure Cooker Recipe" width="640" /></a></div>
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Yesterday, I made a baked New York style cheesecake in my digital pressure cooker.</div>
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Don't believe me ? I swear - this was one of the tastiest and easiest cheesecakes I've ever made and it didn't even go near my oven. I've been using my electric pressure cooker more and more for all sorts of things.... From curries to soups, one pot meals, pasta, rice, puddings. It's such a handy appliance that I'd be lost without it. </div>
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<a href="http://2.bp.blogspot.com/-FoQO5cE8Yo0/VUFcr0Nu0BI/AAAAAAAAFAs/PRkOFCjvN4g/s1600/cheesecakepressurecooker.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="462" src="http://2.bp.blogspot.com/-FoQO5cE8Yo0/VUFcr0Nu0BI/AAAAAAAAFAs/PRkOFCjvN4g/s1600/cheesecakepressurecooker.jpg" title="Electric Pressure Cooker Recipes - Baked Cheesecake !" width="640" /></a></div>
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This cheesecake was made in a 6" dia x 3" deep loose bottomed tin. I do not have a trivet for my pressure cooker, so I folded a length of foil over 3 or 4 times to make a pad to go on the bottom. </div>
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RECIPE</div>
(adapted from <a href="http://www.pressurecookingtoday.com/" target="_blank">Pressure Cooking Today</a>)<br />
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All ingredients should be room temperature before you start.</div>
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1 x 154g packet of Oreos (minus 3 cookies) - filling removed</div>
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25g salted butter (melted)</div>
400g of full fat cream cheese<br />
80g of double cream<br />
80g of greek yogurt<br />
160g of caster sugar<br />
3 tsp vanilla extract<br />
3 eggs<br />
2 tablespoons of flour<br />
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Prep your baking tin by greasing the inside with butter or spray with cake release.</div>
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Crush the oreo cookies and mix with the melted butter. Don't use the whole packet (you will have three left) - or there will be too much mix for the tin Pack the crumbs into the bottom of a 6" x 3" high loose ring base or springform tin using something with a flat base - such as a glass or mug.</div>
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Chill in the fridge whilst you make the filling.</div>
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Cream together the cream cheese and sugar until smooth. Beat in cream, yogurt and vanilla - followed by sifted flour. Add eggs last, one at a time and beat as little as is required to get them to blend in.</div>
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Remove tin from fridge. Put a piece of foil over base and up sides.</div>
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Pour in mix.....</div>
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<a href="http://3.bp.blogspot.com/-yA7i8EpaGVY/VUFdpQ1irzI/AAAAAAAAFA8/o5V4ED4ZfmY/s1600/cheesecakeuncooked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="274" src="http://3.bp.blogspot.com/-yA7i8EpaGVY/VUFdpQ1irzI/AAAAAAAAFA8/o5V4ED4ZfmY/s1600/cheesecakeuncooked.jpg" width="320" /></a><br />
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Take another piece of foil and grease the underside or spray with cake release. Put a pleat in the middle and then put this over the top of your cake tin with the cheesecake mix.</div>
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Put a trivet (if you have one) in the bottom of your electric pressure cooker with 2 cups of water. If you do not have one, a pad of folded foil or a folded tea towel will work perfectly as a substitute.</div>
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You may wish to use a sling made from tin foil to lower your tin into the pressure cooker. Leave the sling in place and it will make for easy removal after cooking.</div>
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Cook at pressure for 35mins and then wait 10 minutes more for natural pressure release.</div>
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Remove from oven and allow to cool before refrigerating overnight.</div>
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I decorated the top with drizzled salt caramel (recipe on blog here), fudge chunks and grated chocolate.</div>
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This cheesecake is very deep and very rich. Although only 6" diameter, it will easily serve 6 to 8 people.</div>
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Sarah-Jane Nash - www.siliconemoulds.com - May 2015</div>
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<br />Sarah-Jane - SiliconeMoulds.comhttp://www.blogger.com/profile/11477461201547435976noreply@blogger.com0tag:blogger.com,1999:blog-195843603568991929.post-58357197642422032122015-04-21T15:57:00.002-07:002015-04-21T15:57:21.076-07:00Apricot Macarons / Macaroons with Curaco Liqueur Buttercream - RECIPE - www.siliconemoulds.com <div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-6197MOg2wZI/VTbFmN-dAAI/AAAAAAAAFAE/7BFWoNjS-ak/s1600/apricotmacarons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-6197MOg2wZI/VTbFmN-dAAI/AAAAAAAAFAE/7BFWoNjS-ak/s1600/apricotmacarons.jpg" height="640" title="Apricot Macarons - A Taste Of Summer (RECIPE) - www.siliconemoulds.com" width="545" /></a></div>
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I really have not baked much at all in recent months - apart from the odd celebration cake here and there..... so for this reason, my blog has been rather sparse for some time.</div>
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Most regular bakers will, I'm sure, agree - that controlling their weight whilst baking lots of yummy things can become a problem. Bloggers even more so. After all, there is no point in posting recipes if you have not actually tasted and eaten the food from the recipe you are posting. My only real solution is to not bake so much, resist the temptations or both. I'm in the both camp. If it isn't there, I do not have the urge to eat it - but I miss the therapeutic side of baking.</div>
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Creating celebration cakes is not a problem. I can happily make those with no temptation of nibbling off cuts. It's not for me. My recipes are tried and tested, so I have no need to taste. Off-cuts either go to work colleagues or straight in the bin. As a regular baker, the safest place is straight to the bin and eradicate any temptation to want a sneaky piece.</div>
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Macarons on the other hand, are a different story. I <strike>love</strike> ADORE making macarons. </div>
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I love the smooth, shiny surfaces, their little ruffled feet. I love seeing lots and lots of shells, all perfect in size and shaped lined up in little rows. I like to make them just a little bit different almost every time. To box them up oh so pretty... and then photograph them. Yes. It makes me smile inside - without so much as taking a bite,</div>
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<a href="http://2.bp.blogspot.com/-l0K-Vu3TqdQ/VTbFmJ6r8fI/AAAAAAAAE_8/eY_vNldclgg/s1600/apricotmacaronsbox.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-l0K-Vu3TqdQ/VTbFmJ6r8fI/AAAAAAAAE_8/eY_vNldclgg/s1600/apricotmacaronsbox.jpg" height="404" width="640" /></a></div>
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I mean - how darn adorable are these little apricot macarons with their blushing cheeks. You'd think they would be really hard to make - but no - it isn't that hard or as scary as you may think.</div>
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I made a <a href="https://www.youtube.com/watch?v=B5vRF62nF2E" target="_blank">Youtube tutorial</a> (several years and stones heavier) if you want to watch how I make them.<br /><br />Since then, I've adjusted things a little....</div>
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During the months of high humidity, I have previously had problems with batches of macarons cracking. I went though a spell of making them during the day in high humidity a couple of summers ago. Batch after batch and tray after tray of cracking macarons. I couldn't understand it at all. Settling for nothing other than perfect, they all went in the bin.</div>
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I was literally at the point of chucking the towel in one evening and made a last ditched attempt. Humidity had dropped to much lower than during the day and those macarons were perfect. I could replicate this and knew the humidity was my ultimate problem, but it took a while to suss out the solution.</div>
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I've now increased the sugar content a little in my shells. Not a lot. </div>
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When they bake, the shells come out a little drier. Especially if I want to make really pale coloured shells like these and not have them discolour at all around the edges. What this means is that when you eat a plain shell, it's more crispy and less soft and chewy in the centre, which isn't good. The solution ? Well, most places that make macarons in France cook them so the shells are quite dry like this. </div>
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The secret is to fill them at least two or three hours before serving if filling with buttercream and jam. Leave overnight if filling with ganache. The moisture in the filling re-hydrates and restores the centres. If you want to make macarons the easy way - give them a little time to "mature" after filling rather than eating them off the baking tray.</div>
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The other good thing about shells which are on the dry side is that they keep quite a while in an airtight container unfilled. Once filled, store in the fridge, but serve at room temperature. Best used within 3 days of filling.</div>
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<a href="http://2.bp.blogspot.com/-f0Kax1vOHls/VTbFlisJ-II/AAAAAAAAE_4/jKLdrO_Vufk/s1600/apricotmacarons4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-f0Kax1vOHls/VTbFlisJ-II/AAAAAAAAE_4/jKLdrO_Vufk/s1600/apricotmacarons4.jpg" height="271" width="320" /></a></div>
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RECIPE</div>
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180g of ground almonds</div>
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200g of icing sugar (220g if humid)</div>
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180g of egg whites - split into two lots of 90g</div>
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200g caster sugar</div>
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80mls water</div>
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Grind together the ground almonds and icing sugar in a food processor or spice grinder until smooth. By grinding both together, you get a much finer powder and much nicer texture.</div>
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To the above, add one lot of 90g of egg whites and mix thoroughly to form a stiff paste. </div>
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If colouring your macarons, add gel paste food colouring now and mix in thoroughly. Add enough gel paste to roughly get the colour you want and then double it... at least ! Macarons will lighten a lot on baking and you still also have the other ingredients to add. For vivid macarons, I often add up to 1/2 a small tub of Wilton gel paste colour to just one batch. These were to be pale and I still used at least 1/2 tsp minimum (mix of golden yellow and rose to create a medium orange colour before baking)</div>
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For fan oven, set to 140 deg C for pale, 150deg C for bold colours.</div>
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Put the sugar and water in a pan. Bring to the boil without stirring. When temperature reaches 110 deg C on a sugar thermometer, whip the second batch of egg whites to stiff peak.</div>
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At 118deg C, take the sugar syrup off the heat. Whip the eggs at high speed with a hand mixer whilst pouring in the sugar syrup and whip until lit looks like meringue and the outside of the bowl is warm but not hot.</div>
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Mix 1/3 of the meringue into the almond / sugar / egg white paste to loosen, then gently stir in the rest. Pay attention to mixing in thoroughly so there are no streaks and the mix is even. It should be thick but just pourable and lava like.</div>
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I like to put the mix (macronage) into a <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=12719816" target="_blank">disposable piping bag</a>. I work with about 1/2 the mix at a time. One batch is enough to fill 3 tray loads of macarons using the large side of the <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=10108595" target="_blank">revolutionary macaron mats</a></div>
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I pipe centrally, to within 5mm of the outer ring. As the mix relaxes, it will perfectly fill each cell.</div>
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Pop the trays in the oven for 5 minutes with the oven door ajar. This creates the skin and sets the macarons without the need for leaving them for ages on the kitchen worktops. After 5 mins is up, close the door and bake for a further 20 mins at 150deg C or 22 / 23 mins at 140deg C</div>
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Remove the trays from the oven and allow to totally cool before removing.</div>
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FILLING</div>
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To fill these macarons, I made two batches of the buttercream below. Pipe a ring round the inside edge of the bottom of a shell and plonk a teaspoon of jam in the centre. I used Lidl's Apricot jam - which I really like as they add a little citric acid which means it's a little more tart than most apricot jams.</div>
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230g icing sugar</div>
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65g salted butter</div>
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30mls Curaco (or other orange liqueur)</div>
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Beat together until smooth. If a little stiff, add a little more Curaco. If too soft - add a touch more sugar. I usually make buttercream by eye - but on this occasion I weighed it specially for you.</div>
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The stalks are little pieces of broken pretzel inserted between the shells.</div>
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The shells were dusted with dry powdered food colourings and a brush, a little like applying blusher. Couldn't be simpler.</div>
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Have fun !</div>
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Sarah-Jane Nash - <a href="http://www.siliconemoulds.com/">www.siliconemoulds.com</a> - April 2015</div>
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Sarah-Jane - SiliconeMoulds.comhttp://www.blogger.com/profile/11477461201547435976noreply@blogger.com0tag:blogger.com,1999:blog-195843603568991929.post-21615448299004227582015-04-13T09:17:00.003-07:002015-04-13T09:23:02.348-07:00Chicken and Chorizo Jambalaya and Homemade Harissa Paste (Digital Pressure Cooker Recipes)<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-w6F8_XFE6GI/VSvjSGk8PrI/AAAAAAAAE_U/TQnjReZunqY/s1600/harissakindof.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-w6F8_XFE6GI/VSvjSGk8PrI/AAAAAAAAE_U/TQnjReZunqY/s1600/harissakindof.jpg" height="432" width="640" /></a></div>
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Some of you may know, I'm addicted to cooking with my digital pressure cooker and I LOVE one pot recipes... especially when they are simple, easy and packed full of flavour. The fact that from start to finish, you can have this meal on the table inside 20 minutes is simply a huge extra bonus !</div>
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Last week, my husband and I went out for a meal to <a href="http://www.marrakech-restaurant.co.uk/" target="_blank">Marrakech Restaurant in Wymondham</a> and had a super meal. If you live locally - do pay it a visit.. can highly recommend. Ali makes his own 3 month fermented harissa which is simply amazing.<br />
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We didn't have Oliver with us - he had a few days in Scotland with my parents. Photo below of him with my mum at the train station.<br />
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This little monster is getting huge and is now 6.1/2yo. Doesn't seem that long ago he was icing biscuits in his high chair !<br />
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<a href="http://1.bp.blogspot.com/-hCgCs-tVLV0/VSvtQSxltwI/AAAAAAAAE_k/cuPDjJLN_Hg/s1600/oliverapril2015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-hCgCs-tVLV0/VSvtQSxltwI/AAAAAAAAE_k/cuPDjJLN_Hg/s1600/oliverapril2015.jpg" height="320" width="299" /></a></div>
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My Kinda-Harissa has little to compare with that (especially since I only made it yesterday !) - but it doesn't half liven things up and makes a fab flavour infuser to add to a dish. I reckon it would make an awesome marinade too.</div>
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The harissa recipe makes about a standard mug full of paste in volume - so you'll probably want to store it in a 500ml jar or similar. I had already used about 1/4 of the paste made from this jar before the photo was taken.</div>
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For the Kinda-Harissa</div>
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6 tsp dried flaked chillies (1/2 one of those small supermarket jars)</div>
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2 tsp salt</div>
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1/2 tsp dried chopped garlic</div>
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2 tsp ground coriander</div>
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2 tsp ground cumin</div>
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1/2 tsp ground ginger</div>
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4 tsp smoked paprika</div>
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1/2 tsp ground cinnamon</div>
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1/2 jar of Lidl sundried tomatoes (about 8)</div>
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100g of hot and sweet peppadew</div>
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3 tbsp mirin</div>
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6 x 4 > 5" long, red finger chillies - seeds and all</div>
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1 x seeded red bell pepper</div>
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75ml olive oil</div>
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Very little to this. I basically sprayed a little oil on the bell pepper and chillies and roasted in the oven for about 15mins.</div>
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Add all dry ingredients to the jar.</div>
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Blend the peppadew, pepper and finger chillies together. Add to the jar, followed by olive oil and give a good stir. Refrigerate at least over night - but I imagine flavour improves after a few days. You'll need to wait on an update for that !</div>
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Chicken and Chorizo Jambalaya (Digital Pressure Cooker recipe)</div>
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I'm sure you can adapt this as you wish. I made this today at work for lunch and volume wise, it will easily serve 3 > 4 adults. Basically, add whatever you like meat and vegetable wise to bulk it out.</div>
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I was purposely trying to cook on a budget today to see how good a meal I could make for as cheap as possible. We worked out that including the harissa paste used, this worked out approx £1.10 per serving.... cheaper and tastier than a basic sandwich !</div>
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You may want to go easy on the harissa paste until you work out how hot it is..... our jar is quite pokey.</div>
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Ingredients : </div>
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1 x chicken breast (diced into approx 1cm pieces - to make it go further !)</div>
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g of chorizo (cut similar to above) (1/3 of a chorizo from Lidl - whole thing was £2.09)</div>
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1 cup of long grain rice (washed and uncooked)</div>
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1 x carrot, diced</div>
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1 x onion, diced</div>
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1/2 can sweetcorn</div>
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1/2 can kidney beans</div>
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1 x knorr chicken stock cube</div>
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good pinch salt</div>
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2 tablespoons of harissa (from above recipe)</div>
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2 tablespoons tomato puree (double concentrated)</div>
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Switch on digital pressure cooker and set time for 12 minutes. Timer will not start count down until the unit reaches pressure - so you can also use it on any section to brown.</div>
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Brown the chicken, chorizo and onion for just a few mins with a little oil. Be sure to use a <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=11845200" target="_blank">silicone spatula</a> or similar so not to damage non-stick coating in the bowl. </div>
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Crumble in the stock cube and add all the other ingredients plus 325ml of water. Give it a good stir, then pop on the lid and allow to cook at pressure for 12 mins.</div>
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Carefully release steam, give a stir and it's ready to serve :-)</div>
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Sarah-Jane Nash - <a href="http://www.siliconemoulds.com/">www.siliconemoulds.com</a> - April 2015</div>
Sarah-Jane - SiliconeMoulds.comhttp://www.blogger.com/profile/11477461201547435976noreply@blogger.com0tag:blogger.com,1999:blog-195843603568991929.post-52895445747997892922015-04-10T07:16:00.001-07:002015-04-10T07:16:34.316-07:00Fabulous Fruity Flapjacks - A Simple Recipe to Make with the Kids<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-yC6nkF7_Lwc/VSfW053I5TI/AAAAAAAAE-4/EyWAJAT2BiY/s1600/flapjackfudgemould1web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-yC6nkF7_Lwc/VSfW053I5TI/AAAAAAAAE-4/EyWAJAT2BiY/s1600/flapjackfudgemould1web.jpg" height="598" width="640" /></a></div>
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These flapjacks are seriously tasty and very easy to make. The recipe is also incredibly versatile....<br /><br />Add some of this and a bit of that - dried fruits, chocolate chips, nuts, seeds and the flavour transforms.</div>
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You could make these bars in a standard type silicone mould or tin and cut into squares, but I used our <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=11632393" target="_blank">6 cell Toffee / Fudge Bar Mould</a> (available from <a href="http://www.siliconemoulds.com/">www.siliconemoulds.com</a> ). They were very easy to release and I ended up with universal sized bars which were easy to wrap and store.</div>
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The bet bit is the fact I can break a large bite sized chunk from a bar to munch at my desk in between phone calls !</div>
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Ingredients </div>
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420g of porridge oats</div>
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80g dessicated coconut<br />250g salted butter<br />250g soft brown sugar<br />6 > 8 tablespoons of golden syrup<br />(for a chewier flapjack, use half golden syrup and half corn syrup)</div>
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I also added 250g of dried fruit. Total, with the fruit made 18 flapjacks</div>
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Simply melt together butter, sugar and syrup. When melted and combined, stir in coconut, porridge oats and any other add-ins. If you don't like coconut, replace with some extra oats.</div>
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Place moulds on to baking trays. Spoon mixture into the cells of your moulds and press down. Leave a couple of mm from the top of each cell, as the syrup will bubble up a little during cooking.</div>
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Bake in a preheated fan oven at 160deg C for approx 12 mins until light golden. Allow to cool and then refridgerate for a couple of hours to harden before wrapping. Seem to keep, wrapped for a good 10 days or more.</div>
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<a href="http://2.bp.blogspot.com/-46Fr25DM6Xo/VSfW1MiPk5I/AAAAAAAAE-8/seiDIiPDPTk/s1600/fruityflajacksfudgemouldweb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-46Fr25DM6Xo/VSfW1MiPk5I/AAAAAAAAE-8/seiDIiPDPTk/s1600/fruityflajacksfudgemouldweb.jpg" height="408" width="640" /></a></div>
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<span style="text-align: center;">I like </span><a href="http://www.mornflake.com/product-range/rolled-oats/scottish-oats.aspx" style="text-align: center;" target="_blank">Mornflake Jumbo Scottish Oats</a><span style="text-align: center;"> because they are very coarse and chunky. You may prefer a finer porridge oats of making for children (though my 6yo didn't seem to mind the oats - he just didn't want flapjacks with fruit !)</span><br />
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Sarah-Jane Nash, www.siliconemoulds.com - April 2015</div>
Sarah-Jane - SiliconeMoulds.comhttp://www.blogger.com/profile/11477461201547435976noreply@blogger.com0tag:blogger.com,1999:blog-195843603568991929.post-79054410477712562572015-04-10T06:32:00.002-07:002015-04-10T06:32:14.910-07:00Homemade Walnut Whips - RECIPE (Cheats Method !)<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-vweszsyXhZo/VSfCXDOvwKI/AAAAAAAAE9o/FkPHltlddy0/s1600/walnutwhip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-vweszsyXhZo/VSfCXDOvwKI/AAAAAAAAE9o/FkPHltlddy0/s1600/walnutwhip.jpg" height="601" title="How To Make Homemade Walnut Whips - Chocolate Mallow Sweets" width="640" /></a></div>
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Like Walnut Whips ? You'll love these !<br /><br />With out simple recipe, they are SO easy to make as well as being cheaper, bigger and tastier than shop bought.....</div>
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No cooking and just 3 (or 4) ingredients</div>
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INGREDIENTS (makes 8)</div>
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8 Walnut halves<br />400g of your choice of chocolate - I used Belgian milk chocolate</div>
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1 jar of marshmallow fluff</div>
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3 tablespoons (approx) of nutella - optional</div>
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To make these, you will need an 8 cell silicone DARIOLE mould - available from <a href="http://www.siliconemoulds.com/">www.siliconemoulds.com</a> in a choice of red or black. The 8 cell silicone dariole mould is a really handy silicone bakeware mould to have in your kitchen. We also used it to make these <a href="http://siliconemoulds.blogspot.co.uk/2011/06/english-madeleines-and-some-photos-from.html" target="_blank">english madeleines</a> and <a href="http://siliconemoulds.blogspot.co.uk/2011/07/bicardi-mandarin-jelly-shots-fly-me.html" target="_blank">bicardi jelly shots</a> - both of which are very easy recipes to make</div>
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<a href="http://3.bp.blogspot.com/-VQFoaZHI-tw/VSfCXUJENFI/AAAAAAAAE9s/mgTsd1nRTig/s1600/walnutwhip3web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="8 cell and 12 cell dariole moulds are available from www.siliconemoulds.com" border="0" src="http://3.bp.blogspot.com/-VQFoaZHI-tw/VSfCXUJENFI/AAAAAAAAE9s/mgTsd1nRTig/s1600/walnutwhip3web.jpg" height="444" title="Walnut Whips - Make using 8 cell Dariole Silicone Bakeware Mould" width="640" /></a></div>
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The pretty gift box was made using the <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=11515875" target="_blank">Crafters Companion - The Boxer</a> ... which is a scoring board for making gift boxes. I used two sheets of Kanban A4 stock card and scored them at 5cm right round. I cut an aperture window for the box lid and put some acetate behind it. So simple.</div>
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First of all, chop up your chocolate and put it into a PLASTIC microwavable bowl. </div>
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I only ever use plastic bowls when working with chocolate, as chocolate is very heat sensitive. Glass retains heat and keeps warming the chocolate long after you want to.</div>
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Microwave at 50% power for 30 second bursts, stirring each time and scraping the bowl with a <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=11845200" target="_blank">silicone spatula</a> - even if it looks like nothing is happening to start with. When the chocolate is about 50% melted, take out and just keep stirring until all the chocolate melts. If you microwave or over heat chocolate and take it out of temper you will either get fat bloom or sugar bloom.... so don't over-do it.</div>
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Using a brush or back of a spoon, coat the inside of all the cells of your dariole mould with chocolate. As it sets, you can add a second layer if required. Remember to keep back some chocolate to cap the walnut whips after adding the filling. </div>
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<a href="http://1.bp.blogspot.com/-6Gmapu1H4Tk/VSfHm2nT2jI/AAAAAAAAE-E/67uxccFdGgo/s1600/whip1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-6Gmapu1H4Tk/VSfHm2nT2jI/AAAAAAAAE-E/67uxccFdGgo/s1600/whip1.jpg" height="246" width="320" /></a></div>
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You will need a plastic sandwich bag or <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=12719822" target="_blank">disposable piping bag</a>. I turned mine inside out and rubbed a little oil into the surface. This was to help make it easier to open up and reload with more mashmallow fluff.</div>
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<a href="http://2.bp.blogspot.com/-MQj06Ci2ilM/VSfHm1SBDpI/AAAAAAAAE-o/T4PCnWf2kAI/s1600/whip2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-MQj06Ci2ilM/VSfHm1SBDpI/AAAAAAAAE-o/T4PCnWf2kAI/s1600/whip2.jpg" height="241" width="320" /></a></div>
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Open up the piping bag and place into a glass or mug, folding the top of the bag over the rim. This makes it easy to hold the jar with one hand and spoon in the mallow with the other.</div>
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<a href="http://2.bp.blogspot.com/-BQeb1nL-Uj0/VSfHmkOcnMI/AAAAAAAAE-A/Zw1Q0ZnzuTI/s1600/whip3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-BQeb1nL-Uj0/VSfHmkOcnMI/AAAAAAAAE-A/Zw1Q0ZnzuTI/s1600/whip3.jpg" height="320" width="301" /></a></div>
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Pipe the mallow in to about 12mm below the rim and then add some nutella on top - leaving about a 6mm gap to cap it with chocolate. I did some with and some without the nutella as you can see below.</div>
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<a href="http://2.bp.blogspot.com/-BVKAiG3q_W4/VSfHnfgrGgI/AAAAAAAAE-M/Y5WhJ_aA2FE/s1600/whip4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-BVKAiG3q_W4/VSfHnfgrGgI/AAAAAAAAE-M/Y5WhJ_aA2FE/s1600/whip4.jpg" height="279" width="320" /></a></div>
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Finally, cap the cells with more melted chocolate.</div>
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NOTE - the ones with nutella on top of the mallow were much easier to cap. The chocolate happily sat on top of the nutella layer. If using marshmallow fluff , add a very THIN layer of chocolate and when set, cap off with more. If you add more than a smidge of chocolate directly on top of the fluff before hardening, it sinks and the mallow comes up - so it ends up insides on the outsides !</div>
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<a href="http://2.bp.blogspot.com/-Qq58lfXxO0M/VSfHnqZQ6iI/AAAAAAAAE-Q/cAvzzzHIftw/s1600/whip6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Qq58lfXxO0M/VSfHnqZQ6iI/AAAAAAAAE-Q/cAvzzzHIftw/s1600/whip6.jpg" height="240" width="320" /></a></div>
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Pop into the fridge for 20 mins to harden before releasing. They pop out so easily.</div>
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<a href="http://2.bp.blogspot.com/-bhnkVUenz2I/VSfHoJcfpVI/AAAAAAAAE-U/5_3VLNLjGfA/s1600/whip7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-bhnkVUenz2I/VSfHoJcfpVI/AAAAAAAAE-U/5_3VLNLjGfA/s1600/whip7.jpg" height="274" width="320" /></a></div>
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A little more chocolate on the top and pop on the walnut. Handle these with gloves, or you'll leave fingerprints on the chocolate.</div>
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Have fun !</div>
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Sarah-Jane, www-siliconemoulds.com - April 2014</div>
<br />Sarah-Jane - SiliconeMoulds.comhttp://www.blogger.com/profile/11477461201547435976noreply@blogger.com0tag:blogger.com,1999:blog-195843603568991929.post-66501652979979312782015-03-15T16:10:00.002-07:002015-03-15T16:10:13.721-07:00Smore Than Peanut Butter Cookies - Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-93haoYEZZVQ/VQYPqG951TI/AAAAAAAAE8w/i1h0-ohBYuU/s1600/IMG_0272%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-93haoYEZZVQ/VQYPqG951TI/AAAAAAAAE8w/i1h0-ohBYuU/s1600/IMG_0272%5B1%5D.JPG" height="640" width="640" /></a></div>
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Love peanut butter ? Love Nutella chocolate spread ? Love marshmallows ?</div>
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If the answer to the above three questions is "yes" - then you will adore this simple recipe for these divine sandwich cookies. Honestly - these are SO easy to make, you may wish to make them with your kids.</div>
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Ingredients</div>
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250g of chunky peanut butter</div>
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250g of soft brown sugar</div>
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65g of desiccated coconut</div>
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1 tsp vanilla extract</div>
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1 egg</div>
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For the filling</div>
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Marshmallows</div>
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nutella chocolate spread</div>
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You will either need two x <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=9561267" target="_blank">revolutionary macaron mats</a> (use large side) - or trays prepped with baking paper. I like to use the macaron mats as my cookies all end up perfect shape and size.</div>
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I've actually forgotten how many cookies this made as it's a couple of weeks since I originally made them and didn't get round to writing up the recipe....oops ! I'm pretty sure it made 20 sandwich cookies / 40 cookies if unfilled.</div>
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Literally, mix all ingredients together by hand with a wooden spoon - adding desiccated coconut last. First time I tried this, I did it with a hand mixer and almost burned out the motor.... it was smoking a bit !</div>
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Damper your hands and roll into small balls - about the size of a 20p in diameter - then flatten a little in both directions with a fork. These cookies don't spread.</div>
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Bake at 175deg C for 10 mins, until golden. Allow to firm up on the mats before transferring to a wire rack to totally cool.</div>
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Filling your cookies :</div>
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First of all, pair your cookies. I like to lay them out in rows with tops and bottoms opposite to each other. I do the exact same when I make macarons....</div>
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For the filling in these, I like to use the large pink and white type marshmallows - those made by Princes are really nice, as are Sainsburys.</div>
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One marshmallow is enough to fill two sandwich cookies.</div>
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Put two or 3 marshmallows on a saucer and blast in the microwave for a few seconds until all melted and puffed up. Take a spoonful of mallow at a time and put on to one cookie bottom. Don't go too mad - as it will spread. Do the marshmallow bit on half of all the cookie and LEAVE for at least 10 mins.</div>
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Put nutella chocolate spread on the base of the other half of the cookies.</div>
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Once the mallow has stiffened up and turned firm but sticky, you can eventually sandwich your pretty little cookies together and enjoy.</div>
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Little word of warning - if you sandwich them too early, they will slide apart and end up a sticky mess - so it is worth waiting :-)</div>
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Sarah-Jane Nash - www.siliconemoulds.com - March 2015</div>
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Sarah-Jane - SiliconeMoulds.comhttp://www.blogger.com/profile/11477461201547435976noreply@blogger.com0tag:blogger.com,1999:blog-195843603568991929.post-43107238455580226052015-03-15T15:03:00.000-07:002015-03-15T15:03:05.818-07:00Beef Biryani - A One Pot Electric Pressure Cooker Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-IbOH6YSDld8/VQX_wuuJu6I/AAAAAAAAE8I/LwNquvM4ahA/s1600/IMG_0386%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-IbOH6YSDld8/VQX_wuuJu6I/AAAAAAAAE8I/LwNquvM4ahA/s1600/IMG_0386%5B1%5D.JPG" height="240" width="320" /></a></div>
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I really cannot tell you enough how much I adore my electric pressure cooker.... It's revolutionised my kitchen..... My old stove top pressure cooker has long gone. The electric one is SO much better. </div>
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It's silent. The heat on the stove doesn't need adjusting. It automatically seals when it gets to pressure. It keeps warm after cooking has finished.....</div>
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Basically, I can go and get on with ANYTHING else I fancy in the house and just let the pressure cooker simply get on with it..</div>
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I'll be honest - I have two. I have one at home and one at work ! I use the one at work for homemade soups for lunch (given I often end up feeding staff too), casseroles etc. I waxed on about them so much that my mum and my best friend now have them too and I believe love theirs as much as I do mine.</div>
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First - a little word about cooking rice in a pressure cooker.</div>
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Cooking rice and pulses is so quick and easy in the pressure cooker. I often cook just rice to serve alongside something else.</div>
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If you are just cooking rice, use 1 cup of WASHED, long grain rice. Add a little salt, a tiny dribble of oil (to prevent foaming) and 1.1/2 cups of water. Bring to pressure and cook for 12 minutes for perfect rice. </div>
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If you haven't washed the rice first, there will not be enough water. I don't wash it after cooking and there will be no liquid left to drain.</div>
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I never cook less than 1 cup of rice in my pressure cooker. Always make sure it's at least 1/5th full and never more than 1/2 full with rice / pasta / pulses to allow for expansion. Of course - you can cook far more rice than one cup if you wish to - just use the 1:1.1/2 ratio of rice to water.</div>
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For this recipe, as there is already liquid in the pot - I don't add as much water....</div>
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This recipe is enough to feed 4 people. If you have a 6ltr electric pressure cooker, there is enough volume in the pot to double this recipe if required.</div>
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Ingredients :</div>
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500 > 600g stewing beef ( I like skirt as a cut)</div>
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150g greek or thick yogurt</div>
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1.1/2 tsp salt</div>
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2 tsp garam masala</div>
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3 cardomom pods (cracked open - I use the bottom of the jar !)</div>
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3/4 tsp cinnamon</div>
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1 tsp turmeric</div>
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2 heaped tsp chilli powder</div>
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2 tsp grated ginger</div>
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1 tsp crushed garlic</div>
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1 cup milk</div>
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1 cup long grain rice</div>
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2 medium onions</div>
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handful of fresh coriander</div>
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For this recipe, the meat really needs to marinade for at least a couple of hours or overnight (if you have time) to infuse the flavours.</div>
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It's very simple. Take all the spices, garlic, ginger, yogurt plus 1 tsp of the salt and mix with the beef. Set aside in the fridge for at least a couple of hours.</div>
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When ready to cook, finely chop 1 onion. Turn on the electric pressure cooker. If it doesn't have a brown function, just set it to 15 mins on any cooking section and cancel it when you are done</div>
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Add a tablespoon of oil and add the chopped onion. After a minute or two, add the marinaded meat and brown for a few minutes to enhance the flavour. Add in 150mls of boiling water and then bring to pressure for 30mins. If I was using chicken instead of beef, I'd just cook it for 10 mins instead of 30. Skirt is a tough, stewing cut of been but very tasty - if I was oven cooking skirt, I'd give it a good 3 hours to get it as tender as this !</div>
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When the 30 mins are up, wait 5 mins for the pressure to drop before carefully releasing any excess steam. Open the pressure cooker and add the 1 cup of washed rice and 1 cup of milk.</div>
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If you like coriander, finely chop the stalks and add these now. Reserve the leafy green tops as garnish. Give a good stir and replace the lid. Reset the cooker to cook for 12 minutes.</div>
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With about 5 mins left to go, finely slice the remaining onion. Fry in some oil until golden and crispy (almost over-done).</div>
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As soon as the beeper on your oven goes, carefully release steam. As we know there is very liquid left, it is safe to do so and won't spurt liquid out the vent (soups etc need to be left to drop pressure naturally before opening).</div>
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The biryani may initially look a bit wet - but inside about 60 seconds, the excess moisture will soon evaporate off.</div>
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Serve dressed with crispy fried onions and leafy, fragrant coriander.</div>
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Sarah-Jane Nash - www.siliconemoulds.com - March 2015</div>
Sarah-Jane - SiliconeMoulds.comhttp://www.blogger.com/profile/11477461201547435976noreply@blogger.com0tag:blogger.com,1999:blog-195843603568991929.post-12792740773445820792015-01-27T15:35:00.000-08:002015-01-27T15:38:06.250-08:00Herman The German - A Cinnamon, Apple and Raisin Coffee Cake Recipe<div style="text-align: center;">
<a href="http://2.bp.blogspot.com/-7wjkEBJ4MB0/VMggABD8iFI/AAAAAAAAE68/QqoEeYRDb5U/s1600/herman.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-7wjkEBJ4MB0/VMggABD8iFI/AAAAAAAAE68/QqoEeYRDb5U/s1600/herman.jpg" height="400" title="Herman The German - Sourdough Friendship Cake (RECIPE)" width="400" /></a><br />
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Have you heard of Herman The German ?</div>
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Well - it's a kind of sweet sourdough starter that was doing the rounds a few years ago. The whole point is that you were given some of this starter to keep, feed and nurture and bake into a cake and had to give several lots of it away to friends. You know - pass it on and keep the thing going..</div>
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Some people loved it, for others it was a nightmare and some I'm sure will have slung it straight in the bin.</div>
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The thing with sourdough starters is that it's a living breathing yeast. It's a lot easier to look after than you may think and will happily live in airtight container in your fridge for a few months between feeds. Give it a little attention a day or two before you wish to use it, and it'll burst back into life.... you'll literally see it bubbling away and coming alive.</div>
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I guess I was lucky as back then, I didn't get landed with Herman. However, several years later and with a love for sourdough - I've been WAITING on him landing in my lap..</div>
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No such luck.</div>
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Waiting no longer, I took some of my dormant rye / white mix sourdough bread starter from the fridge and fed it with 1/2 cup of sugar, 1 cup of plain flour and 1 cup of milk (as required in place of water in a sweet starter.) It's been quite some time since I last used it, but within 36 hours, it was burbling away and ready to bake.<br />
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I swear - this is probably THE best cake I've ever eaten. I've made it several times now and it's still in the number 1 slot. It's not a looker, but boy does it taste good and is an awesome tray bake recipe.<br />
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RECIPE </div>
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Makes two 8 x 8" cakes - I used <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=12670732" target="_blank">8" square silicone bakeware moulds</a>.</div>
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2 cups of sweet sourdough starter</div>
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2/3 cup oil</div>
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2 eggs</div>
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2 cups of plain flour</div>
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2 tsp baking powder</div>
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1/2 tsp of bicarbonate of soda</div>
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1 tsp vanilla</div>
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1 tsp cinnamon</div>
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2/3 cup of sugar</div>
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1/2 tsp salt</div>
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1 cup of raisins</div>
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1 eating apple, chopped</div>
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1/2 eating apple grated<br />
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Mix all wet ingredients in one bowl, and all dry in another - then combine. This will make a VERY thick batter - almost heading towards a dough consistency. That's ok. Spread half the mix into each mould / baking pan.<br />
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I lined the bases of my moulds with baking parchment. It was not really required as even without cake release or greasing / flouring - this recipe did not stick.... but it did make removal from the moulds in one piece much easier.</div>
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For the topping</div>
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1/2 cup of soft brown sugar</div>
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2 tbsp of butter</div>
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1 tbsp of flour<br />
1/2 tsp cinnamon<br />
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Mix the topping ingredients together and then drop "blobs" all over the top of the batter. As the cake cooks, this will form little gooey caramel like puddles in the top of the cake.<br />
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Bake at 160 to 170 deg C Fan oven for 30mins</div>
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1.1/2 cups of walnut halves - chopped<br />
1 1/2 cups of icing sugar - to finish<br />
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After removing the cake from the oven, add a little boiling water to the icing sugar and mix to a thick paste. Scatter over the chopped walnuts and then use a fork to drizzle icing over the top of your cakes.<br />
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Allow to cool before serving.<br />
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Sarah-Jane Nash - www.siliconemoulds.com - Jan 2015<br />
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Sarah-Jane - SiliconeMoulds.comhttp://www.blogger.com/profile/11477461201547435976noreply@blogger.com2tag:blogger.com,1999:blog-195843603568991929.post-66004822797295456632015-01-19T16:05:00.000-08:002015-01-19T16:05:08.023-08:00Simple Banana, Oat and Raisin Cookies - Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-IZ1ghcjd5e4/VL2WqzvfuLI/AAAAAAAAE6k/v64SO48Wubo/s1600/bananacookies4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-IZ1ghcjd5e4/VL2WqzvfuLI/AAAAAAAAE6k/v64SO48Wubo/s1600/bananacookies4.jpg" height="640" width="630" /></a></div>
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I rattled up a batch of these really simple Banana, Oat and Raisin cookies before work last Saturday morning. They really are seriously easy and quick to make. In despite of this, they are ludicrously tasty and relatively healthy too ! </div>
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Kids visiting with their parents were only too happy to wolf down two or three each. Little hands kept creeping back to the tray for another. They are quite dense and chewy - but not overly so.</div>
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We often have overripe bananas that end up in the bin. I know you can freeze them and make them into cakes and ice cream.... but this is so simple with just a few ingredients. I'm sure I'll be making them again soon.</div>
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I used my <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=10108595" target="_blank">Revolutionary Macaron Mats</a> for ease. A spoonful of mixture into each marked circle produced 45 little banana cookies. This mixture does not spread. Just flatten a little with the back of a fork or spoon.</div>
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<a href="http://4.bp.blogspot.com/-jg_GML6Ztms/VL2Wzcg8j8I/AAAAAAAAE6s/7-kM0K5uuvY/s1600/bananacookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-jg_GML6Ztms/VL2Wzcg8j8I/AAAAAAAAE6s/7-kM0K5uuvY/s1600/bananacookies2.jpg" height="312" width="400" /></a></div>
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Ingredients</div>
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3 ripe bananas - mashed</div>
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2 1/2 cups of porridge oats</div>
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1/3 cup oil</div>
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1 cup of raisins</div>
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100g crunchy peanut butter</div>
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1/2 tsp cinnamon</div>
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1/2 cup of golden syrup</div>
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1 tsp vanilla extract</div>
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Preheat fan oven to 175 deg C</div>
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Literally just mix all of the above ingredients together and sit aside for 15 mins or so whilst the oven preheats.</div>
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Spoon on to trays lined with <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=9601635" target="_blank">silicone baking sheets</a> - or alternatively on to <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=9561267" target="_blank">macaron mats</a>.</div>
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Bake for approx 15 mins until golden. Allow to cool on a wire rack and then serve.</div>
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Sarah-Jane Nash - www.siliconemoulds.com - January 2015</div>
Sarah-Jane - SiliconeMoulds.comhttp://www.blogger.com/profile/11477461201547435976noreply@blogger.com0tag:blogger.com,1999:blog-195843603568991929.post-1504074458525819562014-10-01T15:22:00.000-07:002014-10-01T15:22:12.957-07:00Chocolate High Heeled Shoes and Making Chocolate Boxes<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-R_OJXcrh7Ns/VCwHA-ntrGI/AAAAAAAAEys/ZtymquoKUzE/s1600/8shoesboxchocweb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-R_OJXcrh7Ns/VCwHA-ntrGI/AAAAAAAAEys/ZtymquoKUzE/s1600/8shoesboxchocweb.jpg" height="442" width="640" /></a></div>
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This is one (of many) of our new product releases this often. Our <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=14208988" target="_blank">8 cell Chocolate High Heeled Shoes silicone bakeware mould</a> from <a href="http://siliconemoulds.com/">SiliconeMoulds.com</a> is a perfect size for two-bite novelty chocolates - which look adorable in these easily made little gift boxes.<br /><br />The chocolates made in this mould are approx 50mm wide and are therefore also perfect size for using as cupcake toppers.</div>
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If you need some guidance in how to temper chocolate, please see our <a href="http://www.siliconemoulds.blogspot.co.uk/2012/04/chocolate-tempering-and-new-mould.html" target="_blank">previous blog post on Tempering</a></div>
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Our moulds are made from 100% food grade silicone and are also suitable for many craft purposes such as making wax melts, resin and soap.</div>
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<a href="http://3.bp.blogspot.com/-SOFsG-VoLPw/VCwHA0s2O2I/AAAAAAAAEyw/p2JF5FnSs3U/s1600/8shoeschoc1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-SOFsG-VoLPw/VCwHA0s2O2I/AAAAAAAAEyw/p2JF5FnSs3U/s1600/8shoeschoc1.jpg" height="265" width="400" /></a></div>
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Adorable - aren't they ? Lovely high heeled stilettos you can munch on ! What woman doesn't love chocolate and shoes.....</div>
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Anyway - this blog post is a quick guide on how to make the charming little gift boxes.<br /><br />It's quick, easy and only costs a few pennies. Use some pretty patterned A4 stock card. Generally, this starts around 20p per sheet. We have a selection in our <a href="http://stores.ebay.co.uk/Natural-Heating" target="_blank">ebay store</a>.<br /><br />I like to use plain card on the bottom and a patterned card for the lid - but you can use two pieces the same if you wish.<br /><br />You will need a <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=11515875" target="_blank">Crafter's Companion "The Boxer"</a> scoring board. The Boxer makes it a dawdle to make gift boxes in just about any shape and size you fancy. There is a <a href="https://www.youtube.com/watch?v=TBYIaNHrBzU&list=UUuIoTf6nbRFWz5SOJkhgGmQ" target="_blank">Youtube video</a> I did last year on how to make more complicated sectional gift boxes that suit <a href="http://www.siliconemoulds.com/PBSCCatalog.asp?CatID=1592097" target="_blank">novelty chocolates</a> made in our 4+1 and 6+1 range.<br /><br />HOW TO MAKE / CONSTRUCT THE GIFT BOX SHOWN ABOVE</div>
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Start with two pieces of your chosen stock card. Both pieces must be <b>exactly the same size</b>.<br /></div>
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<a href="http://1.bp.blogspot.com/-khWTZiqKpRE/VCx5T_PcSHI/AAAAAAAAEzI/tURW0XWn4GY/s1600/box1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-khWTZiqKpRE/VCx5T_PcSHI/AAAAAAAAEzI/tURW0XWn4GY/s1600/box1.jpg" height="218" width="320" /></a></div>
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I cut my TWO pieces of card to 23cm x 9.5cm. </h3>
One sheet of A4 stock card (if making same colour top and base), is sufficient to make a full box. If you take care when cutting the card, you can also cut a piece 180mm x 40mm from the left over piece - which may be used as a divider between layers of chocolates.<br />
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<a href="http://1.bp.blogspot.com/-5k3pmCmnjkQ/VCx5ci62y-I/AAAAAAAAEzo/0eeHjdXeG7Y/s1600/box2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-5k3pmCmnjkQ/VCx5ci62y-I/AAAAAAAAEzo/0eeHjdXeG7Y/s1600/box2.jpg" height="213" width="320" /></a></div>
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Before you start, look closely at your <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=11515875" target="_blank">Crafters Companion The Boxer Scoring Board</a>.<br /><br />On one side, there are imperial / inch measurements and it's metric / cm and 0.5cm increments on the other side of the board. For this box, I'm using the metric side.</div>
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You will also see on the left hand side there is a marker for BOX LID on one end and BOX BASE on the other.</div>
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It is important that you take note of this ! By scoring one card using the BOX LID lines and the other using BOX BASE lines, the two pieces will fit beautifully together. Get it wrong and make two lids or bases and they simply won't work .....</div>
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We use the exact same process to make the base and the lid, but just turn the scoring board round after making the lid to create the base. Don't worry - your board also comes with an instruction sheet. I promise though - it's VERY easy !</div>
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<a href="http://1.bp.blogspot.com/-6JbsfNvzM50/VCx5eExsoKI/AAAAAAAAEz8/pmt81QoiZ08/s1600/box4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-6JbsfNvzM50/VCx5eExsoKI/AAAAAAAAEz8/pmt81QoiZ08/s1600/box4.jpg" height="218" width="320" /></a></div>
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Ok - so turn your card so the coloured side or pattern is facing down. Line your card up with the edge of the board and using the scoring tool, score a <b>2.5cm fold in the card all the way round.</b></h3>
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Once you have done this, turn the board round 180degrees and use the opposite end to score 2.5cm lines right round on your base card.</div>
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Take a pair of scissors, and cut little v's out to create the folding tabs for your box. This needs done on each piece of card on two (opposite) ends only. I prefer to do this on the shortest sides.</div>
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Ok ? See - it's easy.....</div>
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Fold the card along the score lines to crease. You may wish to use the side of the scoring tool to get a nice crease.</div>
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Apply a little all purpose glue to the front of the tab ends. We're going to fold these in behind to form our box lid.</div>
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Hold for a few seconds until the glue grips. If your glue does not dry quickly, you may wish to use a paperclip rather than hold it.</div>
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<a href="http://3.bp.blogspot.com/-T0m9J59u2bE/VCx5bmd0tEI/AAAAAAAAEzU/0_JptCya9SU/s1600/box10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-T0m9J59u2bE/VCx5bmd0tEI/AAAAAAAAEzU/0_JptCya9SU/s1600/box10.jpg" height="220" width="320" /></a></div>
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Repeat for the base of the box. As long as you made a base and a lid, both parts with slot together beautifully.</div>
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If you cut your card nicely, you will have had enough card for a divider too. Pop 4 chocolates into the base of the box, put the card strip on top and then insert another 4 chocolates.<br /><br />Hope you find this simple guide to making gift boxes useful !</div>
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Sarah-Jane Nash - www.siliconemoulds.com</div>
Sarah-Jane - SiliconeMoulds.comhttp://www.blogger.com/profile/11477461201547435976noreply@blogger.com0tag:blogger.com,1999:blog-195843603568991929.post-16161649634701806382014-09-27T01:32:00.002-07:002014-09-27T01:32:52.825-07:00Fondant Fancies - Cutest Little Teatime Cakes (Recipe) - Made the Easy Way !<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-O6Srq6Vf3Tc/VCZs77gpeII/AAAAAAAAEyI/6rP46Q0SPAE/s1600/fondantfancies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-O6Srq6Vf3Tc/VCZs77gpeII/AAAAAAAAEyI/6rP46Q0SPAE/s1600/fondantfancies.jpg" height="490" width="640" /></a></div>
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Fondant Fancies are great little British retro / vintage style teacakes that commonly grace cake stands that used to be typically served on Sunday afternoons many UK households.<br /><br />Afternoon tea isn't something most people do these days - it's far more common to go out for afternoon tea as a special treat or to purchase a "tea" at a cafe / restaurant / event.<br /><br />Saying that - fondant fancies remain as popular and well loved as they have ever been. Most of us tend to buy them in packets these days and they are not a popular choice for home bakers.</div>
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Why ? Well - if you watched The Great British Bake Off (GBBO) last year - you'll realise why these pretty little cakes aren't made at home by more bakers..... They're renowned for being tricky little blighters to make.<br /><br />Doing them my way makes it so so much easier ! </div>
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Mary Berry is one awesome woman and don't forget that GBBO is a competition and a real challenge. I wanted to make fondant fancies and have them turn out perfect - with minimal mess and minimal fuss. If you've ever tried cutting a whole cake into squares and then dipping the mini cakes into gloopy fondant, you'll realise it's a messy, crumby affair and there can be a number of casualties !</div>
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Well - none of that here. I made 14 fondant fancies and every single one of them turned out just great.</div>
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To make these, you will need 2 x <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=11632387" target="_blank">6 cell silicone cube moulds</a>, a small metal spatula (or flat granny knife), a cooling rack and a <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=9601875" target="_blank">massive silicone mat</a> (or a big tray to sit the rack over)</div>
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<a href="http://4.bp.blogspot.com/-Uo-lcl1UeOk/VCZs-CstliI/AAAAAAAAEyc/6RxBzauxz5k/s1600/fondantfancies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Uo-lcl1UeOk/VCZs-CstliI/AAAAAAAAEyc/6RxBzauxz5k/s1600/fondantfancies2.jpg" height="308" width="400" /></a></div>
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RECIPE - enough to make 12 large fondant fancies.</div>
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200g <a class="name food" href="http://www.bbc.co.uk/food/self-raising_flour" style="color: #386737; font-size: 1em; line-height: 1em; text-decoration: none;">self-raising flour</a></div>
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200g soft butter</div>
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200g <a class="name food" href="http://www.bbc.co.uk/food/caster_sugar" style="color: #386737; font-size: 1em; line-height: 1em; text-decoration: none;">caster sugar</a></div>
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1 tsp of vanilla or lemon extract</div>
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3 large eggs</div>
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Cream the butter and sugar with a hand mixer. Beat in the eggs one by one, and then follow by adding the flour and extract.</div>
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Line your 2 x <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=11632387" target="_blank">6 cell 2" square cube moulds</a> using two x 2" wide strips of baking parchment which have been lightly greased. This makes it SO easy to get them out later without any damage or loose crumbs and is honestly worth the effort !</div>
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Place the two moulds on a baking tray. Split the mix evenly between the 12 cells. Bake at 170 deg C for approx 20 minutes until lightly golden and a cake tester comes out clean.</div>
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Allow to cool. Once cooled, hold two opposite paper strips and your mini cakes will lift clean out the mould. When paper is removed, they will have lovely straight sides with sharp edges.</div>
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Use a serrated knife to remove the top. Pipe on a little blob of butter cream on to the flat top of each cake and then chill for at least 20 mins.</div>
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Take 750g of block fondant. You can buy this in any supermarket isle. Often also known as sugar paste, regal ice and others. Supermarket own brand is fine.</div>
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Make sure the fondant has been at warm, room temperature. Chop it up into small pieces. Add a couple of tablespoons of water and start to beat with a paddle attachment in a stand mixer. You can also do this by hand - but it takes a bit of effort !<br /><br />If making these by hand, I'd suggest putting the chopped fondant and water in a glass bowl and sit over some hot water for 10 mins to soften before starting..</div>
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Add some more hot water, a tablespoon or so at a time and beat until a smooth, thick, runny, pouring consistency is achieved.</div>
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Have a glass of hot water to hand and a flat knife or small spatula.</div>
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Place the cakes on the rack over a large silicone work mat or tray (the mat makes for very easy clean up later !) <br /><br />Pour or spoon the fondant over the cakes. If it does not totally cover the cake, dip the spatula in hot water and then use it to level out the fondant / cover any gaps.</div>
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Once done, leave for the fondant to dry before transferring to your cake stand or into paper cases. Our <a href="http://www.siliconemoulds.com/PBSCCatalog.asp?CatID=1621812" target="_blank">American Jumbo paper cake cases</a> are a perfect size to pop your fondant fancies into !</div>
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Hope you find these as easy to make as I did - they're a true delight.</div>
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Happy Baking<br /><br />Sarah-Jane Nash - <a href="http://www.siliconemoulds.com/">www.siliconemoulds.com</a> - September 2014</div>
Sarah-Jane - SiliconeMoulds.comhttp://www.blogger.com/profile/11477461201547435976noreply@blogger.com0tag:blogger.com,1999:blog-195843603568991929.post-32238656937085136422014-09-16T06:29:00.001-07:002014-09-16T06:29:15.139-07:00Homemade Peanut Butter Cups - and Brownies !<div class="separator" style="clear: both; text-align: center;">
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Love peanut butter cups ? Well - you'll ADORE mine ! <br /><br />Not only are these easy to make, but they knock spots off store bought and look fantastic as part of a chocolate box or on top of cupcakes, brownies etc.</div>
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<a href="http://3.bp.blogspot.com/-smROCj-YKWk/VBgWXyYZf4I/AAAAAAAAEw4/8_fATaL9IRA/s1600/peanutbuttercups.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-smROCj-YKWk/VBgWXyYZf4I/AAAAAAAAEw4/8_fATaL9IRA/s1600/peanutbuttercups.jpg" height="326" width="400" /></a></div>
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To make approx 45 peanut butter cups, you will need :</div>
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3 x <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=12686999" target="_blank">15 cell chocolate / caramel cup wheel silicone mould</a></div>
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150g belgian milk chocolate (preferably couverture)<br />100g crunchy peanut butter</div>
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50g salted butter - at room temperature</div>
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100 > 125g of icing (powdered) sugar</div>
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200g belgian white chocolate</div>
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70mls of double cream (scalded)</div>
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coloured sprinkes to decorate</div>
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First of all, put the milk chocolate in a plastic bowl. Microwave at 50% power for 30 second bursts, stirring each time. When the chocolate is about 3/4 melted, take out and just keep stirring until it is all melted and you cannot feel it if touching a tiny bit to your upper lip.<br /><br />The good thing about melting couverture chocolate this way is that as long as the chocolate does not get too warm, it will stay in temper. Out of temper chocolate goes horrible - either </div>
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Use a small paintbrush with non-shedding bristles (kept for kitchen use only) and coat the sides of each cell in chocolate. Allow to start to harden, then make a second coat. Excuse the rubbish photo from my mobile !</div>
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<a href="http://4.bp.blogspot.com/-R53r_athIWI/VBghpBg6bYI/AAAAAAAAExs/1z2DmrqE03Q/s1600/cupshell.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-R53r_athIWI/VBghpBg6bYI/AAAAAAAAExs/1z2DmrqE03Q/s1600/cupshell.jpg" height="240" width="320" /></a></div>
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After making a second coat of chocolate, place the mould upside down on a cooling rack. This allows the chocolate to settle nicely on the inside and gives a nice even coating.</div>
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<a href="http://3.bp.blogspot.com/-8bnBYQkRAG0/VBghmGTytQI/AAAAAAAAExk/Mnjr-XERJc4/s1600/cupshell1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-8bnBYQkRAG0/VBghmGTytQI/AAAAAAAAExk/Mnjr-XERJc4/s1600/cupshell1.jpg" height="218" width="320" /></a></div>
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Once the chocolate starts to set, pop the moulds in the fridge for about 10 mins or so, so the chocolate gets really hard whilst you make the filling.</div>
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Put the peanut butter and butter in a bowl and whip until creamy. Add the icing sugar and beat some more until thick, but fairly smooth. If it's a bit like rubble, add a tiny amount of boiling water (approx 1 tablespoon will do)</div>
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Put into a disposable piping bag, and pipe a little of this mixture to a couple of mm below the top of the cell. You can then seal the top of the chocolates with some more melted milk chocolate, or make the whipped white chocolate ganache....</div>
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For the white chocolate ganache, scald the cream in a pot on the stove - or in a bowl in the microwave. Pour the hot cream over the chopped white chocolate. If it doesn't totally melt, pop the bowl of chocolate and scalded cream in the microwave and stir every few seconds until melted.</div>
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Take out the microwave and allow to cool for a few minutes, then using a hand held electric whisk, beat until the ganache starts to hold in peaks. It can now be piped on top of your chocolates and decorated with a few sprinkles.</div>
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Theses are so cute, they're irresistible.....</div>
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<a href="http://4.bp.blogspot.com/-H4bAeLieIRY/VBgbXVqP7KI/AAAAAAAAExU/B_zJY7AfzOw/s1600/morebrownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-H4bAeLieIRY/VBgbXVqP7KI/AAAAAAAAExU/B_zJY7AfzOw/s1600/morebrownies.jpg" height="265" width="400" /></a></div>
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So - what can be better, but to pair them with some thick fudgey frosting and seriously delicious, decadent peanut butter cup brownies ? I wouldn't waste the homemade peanut butter cups in the batter though - far easier to use Reese's for baking.</div>
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RECIPE - makes 9 large brownies</div>
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For this, you need an <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=12670732" target="_blank">8" square silicone pan / mould</a>, lightly buttered.</div>
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Pre-heat oven to 180deg C</div>
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175g of salted butter</div>
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175g of dark chocolate</div>
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3 large eggs<br />300g sugar<br />2 tsp instant coffee granules<br />60g cocoa powder<br />75g plain flour<br />226g pouch of Reeses Mini Peanut Butter cups - or other candy if preferred</div>
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Melt the butter and chocolate together with the coffee granules in a large pot.</div>
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Combine eggs and sugar together until just combined. Add into pot and whisk with electric whisk. Add dry ingredients and then whisk again for a short time until combined and no lumps can be seen,<br /><br />Place the 8" square silicone baking pan on to a tray and use a silicone spatula to scrap the mix into the prepared pan. Pop in the peanut butter cups and press into the batter. Keep the candies 1 > 2cm away from the sides of the mould (as this bit will get trimmed off later)</div>
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Bake in middle shelf of the oven for approx 35 mins. The outside should all be set, but it will still be a little wet and have a bit of a wobble in the middle.</div>
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<a href="http://1.bp.blogspot.com/-MNBEZU5KXe4/VBgbWw3VwII/AAAAAAAAExM/EzRajVLXlM8/s1600/8squaretanbrownie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-MNBEZU5KXe4/VBgbWw3VwII/AAAAAAAAExM/EzRajVLXlM8/s1600/8squaretanbrownie.jpg" height="275" width="320" /></a></div>
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Remove and leave to cool, then refrigerate <b>over night</b> before cutting.</div>
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<a href="http://4.bp.blogspot.com/-U6_DtFb8bRI/VBgbXJzR_QI/AAAAAAAAExQ/JcvQhc4ACes/s1600/8squaretanbrownieinside.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-U6_DtFb8bRI/VBgbXJzR_QI/AAAAAAAAExQ/JcvQhc4ACes/s1600/8squaretanbrownieinside.jpg" height="218" width="320" /></a><br /></div>
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When chilled and firm, the brownie will release easily from the silicone pan.<br /><br />Simply bend the sides down and lift out the brownie.</div>
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Place on a cutting board, and using a sharp knife, trim the outsides of the brownie off.</div>
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Cut remaining brownie into 9 squares.</div>
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FROSTING AS SHOWN</div>
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100g of Sunpat ChocoNut Spread, 75g of butter, icing sugar (quite a lot) and a little hot water - whipped together until a fudge like consistency achieved.<br /><br />Pipe a swirl on top of each brownie square and top with a homemade peanut butter cup.<br /><br />Sarah-Jane Nash - <a href="http://www.siliconemoulds.com/">www.siliconemoulds.com</a></div>
Sarah-Jane - SiliconeMoulds.comhttp://www.blogger.com/profile/11477461201547435976noreply@blogger.com0tag:blogger.com,1999:blog-195843603568991929.post-33480174345359542062014-08-30T16:13:00.000-07:002014-08-30T16:13:25.266-07:00RIch Fruit Cake / Christmas Cake Recipes - Mulled Wine and Deluxe Chocolate Orange !<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/--trcKABByw0/VAJSUoFFsNI/AAAAAAAAEtM/9ord5gWlxU0/s1600/6cylinderchristmasweb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/--trcKABByw0/VAJSUoFFsNI/AAAAAAAAEtM/9ord5gWlxU0/s1600/6cylinderchristmasweb.jpg" height="450" width="640" /></a></div>
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Yup - it's AUGUST and I'm making Christmas cakes !</div>
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Seems crazy doesn't it - but the effort is worthwhile. I took an old, vintage cake recipe and gave it a bit of a vamp. I'm happy to say, these have turned out absolutely divine and will only get better on maturing....</div>
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I've run out of homemade apple brandy liqueur this year and am about to make more. However, I did have a couple of bottles of Mulled Wine left from last Christmas and a bottle of Triple Sec Curaco (bought from MandS) - orange brandy and cognac... so these recipes were based on what I had lying around.</div>
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Now, I can't wait until Christmas !</div>
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Actually - I've just made a load of single portion ones in <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=11632381" target="_blank">2" dia, 6 cell cylinder silicone mould</a> . These are awesome as they are perfect for single portions .... or cut into two to turn each into teeny tiny mini cakes..... Nope - not sharing .... those are ALL mine :-)</div>
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For 3" diameter (two to three person serving - or just a nice gift size) - use our <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=11632391" target="_blank">6 cell Paw Print mould</a>. It's got super straight sides and you won't see the paw prints on the base when you follow the easy tips at the bottom.</div>
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<b>The method for both cake recipes is practically the same. For the deluxe chocolate version, mix the extra ingredients (melted butter and chocolate) into the batter before adding fruit.</b></div>
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<a href="http://4.bp.blogspot.com/-zBQ6mstU1qY/VAJV9OEWEfI/AAAAAAAAEvM/MFdi-C9kdXg/s1600/christmassixinch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-zBQ6mstU1qY/VAJV9OEWEfI/AAAAAAAAEvM/MFdi-C9kdXg/s1600/christmassixinch.jpg" height="299" width="320" /></a></div>
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<b>Ingredients : Traditional Style Fruit Cake (but with Mulled Wine)</b></h3>
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255g of butter</div>
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255g of brown sugar (or 220g white sugar and 35g of black molasses)</div>
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50g of golden syrup</div>
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5 eggs</div>
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255g of self raising flour</div>
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2 tsp of mixed spice</div>
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675g of currants</div>
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175g of sultanas</div>
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100g of candied peel (or swap out for dried cranberries)</div>
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125g of chopped glace cherries</div>
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100g of chopped walnuts (also great when swapped out for glace ginger</div>
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125g of chopped apricots</div>
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1.1/2 cups of mulled wine or 1 cup of brandy, plus 1/2 a cup of water</div>
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2 clementines (whole) with thin peel - pulsed in food processor until smooth</div>
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Makes 1 x 10" or 2 x rather deep 6" cakes. If making the Extra Deluxe Chocolate Orange Christmas cake, the 6" tins will make very deep cakes. You might even get away with using 3 tins.</div>
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<b>Bake at 150deg C for approx 160mins (10") and 130mins (6" - as it's really deep)</b></div>
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Line cake tins with a double layer of parchment, which should rise at least 3" / 75mm above your tins. For the little <a href="http://www.siliconemoulds.com/" target="_blank">silicone moulds</a>, see preparation instructions and pictures at the bottom of this blog entry.</div>
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Alternatively, try using <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=11632381" target="_blank">2" diameter</a> and <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=11632391" target="_blank">3" diameter silicone bakeware moulds</a> (pattern at the bottom is irrelevant when lined with paper !) . See further down for links, photos and tips ! <br /><br /><b>30mins baking time for 2" and 45mins for 3".</b></div>
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Put dried fruits in a saucepan with lid on with the alcohol and bring to a simmer 5 mins. Allow to sit and cool with the lid on for at least 20mins and absorb all the liquid.</div>
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<a href="http://4.bp.blogspot.com/-QuGdTwC3BRE/VAJSmBZwYsI/AAAAAAAAEuo/iPkyoU1LY4Y/s1600/christmasfruitplump.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-QuGdTwC3BRE/VAJSmBZwYsI/AAAAAAAAEuo/iPkyoU1LY4Y/s1600/christmasfruitplump.jpg" height="283" width="320" /></a></div>
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Cream butter and sugar, syrup and treacle (if using in place of brown sugar)</div>
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Add eggs one by one, followed by a table spoon of the flour after adding each egg.</div>
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Add rest of flour / mixed spice, followed by two whole (thin skinned clementines) - blitzed to a puree - can be omitted.</div>
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Finally, mix in the plum fruits / nuts and any remaining liquid. I tend to dump the batter on top of the fruits in the pot, and then mix it in.... Quick, and dead easy !</div>
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<a href="http://4.bp.blogspot.com/-aLGKicYKmfQ/VAJSlcDs-zI/AAAAAAAAEuU/hxzj_KXwjks/s1600/christmasbatteronfruit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-aLGKicYKmfQ/VAJSlcDs-zI/AAAAAAAAEuU/hxzj_KXwjks/s1600/christmasbatteronfruit.jpg" height="240" width="320" /></a> </div>
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<a href="http://4.bp.blogspot.com/-HaIRavQR_3w/VAJSl4kl5MI/AAAAAAAAEuY/D4Dcx4jZ7tE/s1600/christmasmix.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-HaIRavQR_3w/VAJSl4kl5MI/AAAAAAAAEuY/D4Dcx4jZ7tE/s1600/christmasmix.jpg" height="240" width="320" /></a></div>
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<b> **** For an Extra Deluxe Chocolate Orange Fruitcake ****</b></div>
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add 75g extra melted butter plus 200g melted dark chocolate and 50g of cocoa powder to the batter.</div>
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When warm from the oven, put 1tsp of brandy / Curaco over 2" cakes, 2tsp over 3" cakes and about 2 tablespoons over 6" cakes, 3 over 8" and 4 over 10"</div>
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<a href="http://4.bp.blogspot.com/-EivuYR2lGJU/VAJV7uzLlLI/AAAAAAAAEvA/sCDXx21sVQs/s1600/christmasminibaked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-EivuYR2lGJU/VAJV7uzLlLI/AAAAAAAAEvA/sCDXx21sVQs/s1600/christmasminibaked.jpg" height="320" width="273" /></a></div>
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If you wish, you can further improve your cake by maturing and "Feeding" your cake with a little alcohol every week brushed over the surface , wrapping up the cake between feeds.</div>
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Brandy is the alcohol of choice for most Christmas cakes - but I'm using Dry Curaco from MandS at the moment for a lovely orange kick. Works so well with the fruit and also with the chocolate !</div>
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<a href="http://2.bp.blogspot.com/-I5pu5I3hjdQ/VAJV7UxkkkI/AAAAAAAAEu4/Q6GgvM9FqJo/s1600/christmascuraco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-I5pu5I3hjdQ/VAJV7UxkkkI/AAAAAAAAEu4/Q6GgvM9FqJo/s1600/christmascuraco.jpg" height="320" width="203" /></a></div>
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Here's how I cheat with lining the 6 cylinder 2" and 3" diameter <a href="http://www.siliconemoulds.com/" target="_blank">silicone bakeware moulds</a></div>
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First of all, grease your moulds using a little butter on a piece of kitchen paper</div>
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Then, take some standard size <a href="http://www.siliconemoulds.com/PBCPPlayer.asp?ID=1357260" target="_blank">cupcake cases</a> and cut off the sides - which will leave you with the 48 > 50mm centre at the bottom.</div>
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<a href="http://1.bp.blogspot.com/-Mn_UrjqLdHw/VAJSZsVPfuI/AAAAAAAAEto/2QL_hVywhoM/s1600/lining2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Mn_UrjqLdHw/VAJSZsVPfuI/AAAAAAAAEto/2QL_hVywhoM/s1600/lining2.jpg" height="320" width="294" /></a></div>
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This is now REALLY easy to pop into the base of your mould.</div>
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I like to line the cells of moulds for Christmas cakes. If you are leaving the cakes in the mould to feed them, they end up quite damp and lining makes it super easy to remove them with just a little tug.</div>
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For the bigger <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=11632391" target="_blank">3" dia moulds</a>, use the same method - but cut a little higher round the base part of the paper ... leaving about 1cm extra right round.</div>
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<a href="http://1.bp.blogspot.com/-_11-EycQuMw/VAJSZBQ3uuI/AAAAAAAAEtY/HdvJcS3Mp0U/s1600/lining1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-_11-EycQuMw/VAJSZBQ3uuI/AAAAAAAAEtY/HdvJcS3Mp0U/s1600/lining1.jpg" height="288" width="320" /></a></div>
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You can actually see the paw print on the bottom of the cell of this mould - but that doesn't matter as you wont notice it in a minute.</div>
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<a href="http://2.bp.blogspot.com/-sNxstVwpuJg/VAJSbcG5SoI/AAAAAAAAEuI/G7G67YXq8YU/s1600/lining6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-sNxstVwpuJg/VAJSbcG5SoI/AAAAAAAAEuI/G7G67YXq8YU/s1600/lining6.jpg" height="292" width="320" /></a></div>
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Ta da ! Quickest ever mini parchment circles :-)</div>
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Now, cut some strips of baking paper / parchment to about 4 " / 100mm high.</div>
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<a href="http://1.bp.blogspot.com/-hhZr9cY45uo/VAJSZu6fPOI/AAAAAAAAEts/ks8vsR6orqo/s1600/lining3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-hhZr9cY45uo/VAJSZu6fPOI/AAAAAAAAEts/ks8vsR6orqo/s1600/lining3.jpg" height="317" width="320" /></a></div>
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Simply roll into a loose tube and pop into the cell.</div>
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<a href="http://2.bp.blogspot.com/-NJ7fy8Z3cPU/VAJSaEa4IiI/AAAAAAAAEt0/gVWsOMElaRo/s1600/lining4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-NJ7fy8Z3cPU/VAJSaEa4IiI/AAAAAAAAEt0/gVWsOMElaRo/s1600/lining4.jpg" height="320" width="317" /></a></div>
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Easy as it possibly can be !</div>
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<a href="http://1.bp.blogspot.com/-Y6Fz_kB-nOw/VAJSm87e3AI/AAAAAAAAEuk/sby0GxroRtM/s1600/christmaspaws.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Y6Fz_kB-nOw/VAJSm87e3AI/AAAAAAAAEuk/sby0GxroRtM/s1600/christmaspaws.jpg" height="256" width="320" /></a></div>
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Fill the cells of your 2" and 3" moulds to level with the top of the cell. The cakes will rise a tiny bit - but by the time they are trimmed, the height will be a full 2" before icing.</div>
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<a href="http://1.bp.blogspot.com/-kqtgDw6u6ns/VAJV8C0_knI/AAAAAAAAEvE/S3AC3GRUQmQ/s1600/christmaspawsbaked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-kqtgDw6u6ns/VAJV8C0_knI/AAAAAAAAEvE/S3AC3GRUQmQ/s1600/christmaspawsbaked.jpg" height="320" width="307" /></a></div>
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For mine, I decorated the small ones very simply. I brushed some warm apricot jam on the tops used a cookie cutter to cut out small circles of fondant and marzipan.</div>
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The larger cake shown further up is actually the Extra Deluxe Chocolate and Orange version. Not overly happy with the decoration - but it was first attempt at upside down sharp edges in fondant and I'm fairly happy with the results. </div>
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This one has a full covering of modelling chocolate (<a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=14505884" target="_blank">Modelling Chocolate pdf Tutorial</a>), then a layer of fondant on top. The chain border round the bottom was made from this cake decorating <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=11839417" target="_blank">sugarpaste push mould</a> </div>
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Happy Baking !<br /><br />Do let me know how you all get on with this recipe :-)</div>
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Sarah-Jane Nash - <a href="http://www.siliconemoulds.com/">http://www.siliconemoulds.com</a> - website<br /><a href="http://www.facebook.com/siliconemoulds">http://www.facebook.com/siliconemoulds</a> - facebook page</div>
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Sarah-Jane - SiliconeMoulds.comhttp://www.blogger.com/profile/11477461201547435976noreply@blogger.com2tag:blogger.com,1999:blog-195843603568991929.post-26794140323465025132014-08-30T12:35:00.002-07:002014-09-02T15:09:48.683-07:00Ferrero Rocher Angels - Easy To Make and SO Darn Cute !<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-TihyW2zMhaE/VAEhNL6k03I/AAAAAAAAEsE/gN1xXu4vhsM/s1600/ferrerorocherangels2web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-TihyW2zMhaE/VAEhNL6k03I/AAAAAAAAEsE/gN1xXu4vhsM/s1600/ferrerorocherangels2web.jpg" height="506" title="Ferrero Rocher Angels - Beautiful Chocolate Gifts to Make !" width="640" /></a></div>
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One day in the supermarket, I spied a box of <a href="http://www.ferrero.com/" target="_blank">Ferrero Rocher</a>.... and something inside screamed at me to turn them into angels!</div>
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It's not something I've seen done before, and I couldn't be happier with how they turned out. So darn adorable and perfect as little Christmas decorations and gifts. With all that chocolate, nutella, piedmont hazelnuts and salt caramel, what's not to love ?</div>
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<a href="http://3.bp.blogspot.com/-b2sTbbwbosQ/VAEhLXIllMI/AAAAAAAAEsA/kjLs7bMSyxo/s1600/ferrerorocherangels1web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-b2sTbbwbosQ/VAEhLXIllMI/AAAAAAAAEsA/kjLs7bMSyxo/s1600/ferrerorocherangels1web.jpg" height="236" title="How to Make Ferrero Rocher Chocolate Angels - from www.siliconemoulds.com" width="400" /></a></div>
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You'll see I even utilized part of the wrapper for the little ruffle collar round the neck. However, if you prefer different colours - we've got a load of <a href="http://www.siliconemoulds.com/PBSCCatalog.asp?CatID=1621810" target="_blank">mini muffin / cupcake cases</a> that are an ideal size to choose from.</div>
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You will also need a <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=9601879" target="_blank">12 cell silicone Dariole mould</a> to make these.</div>
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<a href="http://4.bp.blogspot.com/-wVZH6dBhju4/VAEhNd7xS9I/AAAAAAAAEsQ/6xDmpHgoh2M/s1600/ferreroangels2web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-wVZH6dBhju4/VAEhNd7xS9I/AAAAAAAAEsQ/6xDmpHgoh2M/s1600/ferreroangels2web.jpg" height="342" width="400" /></a></div>
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I guess you have been looking at them long enough - so I have best show you what to do !</div>
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I'm afraid I didn't work out quantities of ingredients for these. It depends if you want to leave the body part empty or fill it 1/2 with nutella and half with salt caramel (just a suggestion)</div>
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Ingredients : </div>
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<a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=12780631" target="_blank">Belgian couverture milk chocolate</a></div>
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a few roasted hazelnuts</div>
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a medium sized jar of nutella</div>
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one batch quantity of salt caramel</div>
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<a href="http://www.ferrero.com/" target="_blank">Ferrero Rocher</a></div>
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You will need :</div>
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plastic bowl</div>
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a pastry brush</div>
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<a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=11845200" target="_blank">silicone spatula</a></div>
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offset spatula (or a wide flat knife will probably do)</div>
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a heart shaped cookie cutter</div>
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a rolling pin</div>
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a clean tea towel</div>
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a granite of marble chopping board (frozen overnight) - or a glazed tile</div>
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Scissors</div>
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microwave</div>
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Put the couverture chocolate in the plastic bowl and microwave in 30 second bursts at 75%. After every 30 seconds, remove from the microwave and stir with a silicone spatula - even if it looks like it hasn't started melting at first.</div>
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The good thing about couverture chocolate is that as long as you melt in short burst and the temperature stays really low, your chocolate will stay in temper. Chocolate needs to be in temper - or it will go gritty if you get it too hold or lose it's shine and get a mouldy look due to either sugar or fat bloom.</div>
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When the chocolate is about 70% melted, don't put it back in the microwave. Just stir, stir, stir until almost all of the chocolate melts. Don't worry if it won't all melt. The remaining chunks can be removed with a fork. The chocolate should be around body temperature when ready to use. Touch a little bit to your upper lip. If you cannot feel it at all, it should be ready to use.</div>
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<a href="http://2.bp.blogspot.com/-CjmtkJo0d8A/VAEgnqQAOzI/AAAAAAAAEqs/jYf0gs90AI4/s1600/ferrero1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-CjmtkJo0d8A/VAEgnqQAOzI/AAAAAAAAEqs/jYf0gs90AI4/s1600/ferrero1.jpg" height="212" width="320" /></a></div>
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Use your pastry brush to apply a coat of chocolate inside the cells of your mould - making sure to cover all the silicone. Allow to start to set and have a matt finish before adding a second coat. Use a 3rd coat if required - we only used two coats.</div>
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<a href="http://4.bp.blogspot.com/-LTfNjVotFEo/VAEgmOwFQeI/AAAAAAAAEqc/3IEQCBpFbuQ/s1600/fererro2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-LTfNjVotFEo/VAEgmOwFQeI/AAAAAAAAEqc/3IEQCBpFbuQ/s1600/fererro2.jpg" height="212" width="320" /></a></div>
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This <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=9601879" target="_blank">dariole mould</a> has only had one coat at this point. You can still see the silicone shining through the chocolate on the furthest away cell.</div>
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<a href="http://4.bp.blogspot.com/-I3Vk0GeU9-o/VAEgpHQ0HWI/AAAAAAAAErE/eGVkINPnnt0/s1600/ferrero4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-I3Vk0GeU9-o/VAEgpHQ0HWI/AAAAAAAAErE/eGVkINPnnt0/s1600/ferrero4.jpg" height="212" width="320" /></a></div>
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Pop two or three roasted hazelnuts into each cell if desired.</div>
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Using a disposable piping bag (or a sandwich bag with a corner snipped off), pipe some nutella into each cell - followed by salt caramel. Be sure to leave at least 5mm gap above the filling to the top of the mould.</div>
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Of course, you can leave these hollow if you choose to.</div>
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<a href="http://2.bp.blogspot.com/-I8Ooh4EIOUQ/VAEgpvLxtRI/AAAAAAAAErs/nQjCTPp_7i8/s1600/ferrero5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-I8Ooh4EIOUQ/VAEgpvLxtRI/AAAAAAAAErs/nQjCTPp_7i8/s1600/ferrero5.jpg" height="212" width="320" /></a></div>
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Fill the gap at the top with more chocolate and give the mould a tap so the chocolate levels.</div>
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Once this is done, pop into the fridge for about 30 mins to set nice and hard before attempting to release from your silicone mold.</div>
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Whilst these are setting, we're going to make the wings !</div>
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Unfortunately, I forgot to take some photos here.....</div>
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<a href="http://4.bp.blogspot.com/-w9_e0RovvxQ/VAEgqiLY-oI/AAAAAAAAErY/HOMn8s9dDOQ/s1600/ferrero6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-w9_e0RovvxQ/VAEgqiLY-oI/AAAAAAAAErY/HOMn8s9dDOQ/s1600/ferrero6.jpg" height="235" width="320" /></a></div>
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Take your frozen granite / marble chopping board out the freezer. Leave for about 2 mins, then scrape the ice off the surface.</div>
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Next, spread on a small amount of chocolate using a flat knife or angled spatula. Use the heart shaped cookie cutter to cut the chocolate.</div>
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Free the chocolate right away from the slab with a knife / angled spatula. Place a clean tea towel over a rolling pin and place the heart on to that. The chocolate will be firm but "bendy" at this stage and curve a little round the pin.</div>
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<a href="http://1.bp.blogspot.com/-I0Pv8m67dWA/VAEgq8sw-oI/AAAAAAAAErg/eDsL2x2IEII/s1600/ferrero7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-I0Pv8m67dWA/VAEgq8sw-oI/AAAAAAAAErg/eDsL2x2IEII/s1600/ferrero7.jpg" height="287" width="320" /></a></div>
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Next, cut the bottom third of the heart off with a pair of scissors before making the next heart.</div>
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You need to cut that bottom bit off, or the wings just don't fit properly on the angel. Do make twice the amount of wings that you actually need. They are very thin and fragile - some will get broken during assembly.</div>
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<a href="http://2.bp.blogspot.com/-Cwybb5lCzMc/VAEgsXeHPqI/AAAAAAAAErk/1XRNj_Kzdxo/s1600/ferrero9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Cwybb5lCzMc/VAEgsXeHPqI/AAAAAAAAErk/1XRNj_Kzdxo/s1600/ferrero9.jpg" height="296" width="320" /></a></div>
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If you wish to box these and give as gifts, I'd suggest putting some chocolate on a 3" dia cake card and then placing the chocolate filled dariole on top. Of course - this isn't required - I actually think they look better off cards.</div>
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Next, put a little blob of chocolate on the top of the body, then place on the mini cupcake case / frilled wrapper on top.</div>
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<a href="http://4.bp.blogspot.com/-DQajWNBrwdA/VAEgkmuNj9I/AAAAAAAAEqM/e990iX1ODrE/s1600/fererro10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-DQajWNBrwdA/VAEgkmuNj9I/AAAAAAAAEqM/e990iX1ODrE/s1600/fererro10.jpg" height="313" width="320" /></a></div>
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Another little blob of chocolate on top of that, and you can stick on your Ferrero Rocher / angels head.</div>
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<a href="http://4.bp.blogspot.com/-ZgaszbMKu1Y/VAEglBFb-wI/AAAAAAAAEqw/Pa5GcLW2DQY/s1600/fererro11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ZgaszbMKu1Y/VAEglBFb-wI/AAAAAAAAEqw/Pa5GcLW2DQY/s1600/fererro11.jpg" height="301" width="320" /></a></div>
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A small amount of chocolate on the centre area of the trimmed chocolate heart and the wings can now stick on !</div>
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Voila ! That's it - your angel is complete :-)</div>
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<a href="http://1.bp.blogspot.com/-p44Yykknc_g/VAEgmOsLb2I/AAAAAAAAEqk/9meQgRoMGWc/s1600/fererro13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-p44Yykknc_g/VAEgmOsLb2I/AAAAAAAAEqk/9meQgRoMGWc/s1600/fererro13.jpg" height="257" width="320" /></a></div>
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If you like this tutorial, please do feel free to share it. I'd also love to see your chocolate Ferrero Rocher angels :-)</div>
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Happy Baking and Creating</div>
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Sarah-Jane - <a href="http://www.siliconemoulds.com/">http://www.siliconemoulds.com</a></div>
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<a href="http://www.facebook.com/SiliconeMoulds">http://www.facebook.com/SiliconeMoulds</a></div>
Sarah-Jane - SiliconeMoulds.comhttp://www.blogger.com/profile/11477461201547435976noreply@blogger.com0tag:blogger.com,1999:blog-195843603568991929.post-37684362058913139482014-06-17T10:04:00.000-07:002014-06-17T10:04:54.072-07:00A Traditional Sultana Cake - Sweet Teabread Type Recipe<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-R1y7XVbWI7I/U6BpPtE81cI/AAAAAAAAEc8/5eMjzfpFC4Q/s1600/sultanacake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lemon glazed sultana cake recipe. Dense crumb and not too sweet." border="0" src="http://2.bp.blogspot.com/-R1y7XVbWI7I/U6BpPtE81cI/AAAAAAAAEc8/5eMjzfpFC4Q/s1600/sultanacake.jpg" height="496" title="Traditional Sultana Cake - My Grandmother's Recipe" width="640" /></a></div>
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"Tea ?" My grandmother lifted the old metal teapot; clad in it's warm knitted cosy; and gave the tea a swirl before pouring a steady stream into the china cup.</div>
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In my mind, I can see her now. No matter who or when visitors arrived at the door - she was always prepared and loved nothing more than having family arrive and feed them her home baked treats.</div>
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There was Sultana Cake or <a href="http://siliconemoulds.blogspot.co.uk/2011/07/belgian-loaf-tea-bread-dedicated-to-my.html" target="_blank">Belgian Loaf</a> in the pantry in a tin. Home made <a href="http://siliconemoulds.blogspot.co.uk/2012/01/coffee-buns.html" target="_blank">coffee buns</a> or ginger snaps in the cupboard. Caramel cake (you may know it as Millionaire's Shortbread) or tiffin bar (normally both) hidden at the back of the fridge. I've shared a few of these recipes and short really log some more.</div>
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When my Gran passed a few years ago, I was given her recipe book. It was and is in a sorry state and the pages are almost all detached. The spine is broken, the covers stained and torn. Despite this and the fact it rarely sees the light of day - it is very much loved. Handling it every now and again reminds me that through me, her recipes can live on...</div>
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<a href="http://4.bp.blogspot.com/-vMQxBCDCapc/U6BpRbD7-HI/AAAAAAAAEdM/wXqfJG_cmjQ/s1600/sultanacakerecipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-vMQxBCDCapc/U6BpRbD7-HI/AAAAAAAAEdM/wXqfJG_cmjQ/s1600/sultanacakerecipe.jpg" height="240" width="320" /></a></div>
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As you can see - she seems to have "obtained" this recipe from somewhere back in 1962 and must have used it for around 40 years.</div>
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Personally, I've never been one for baking with margerine / Stork - but my gran seemed to and if it's good enough for Mary Berry....<br /><br />Well - I gave this a go and used some Utterly Butterly which is a vegetable oil based spread instead of the butter. It turned out pretty much as I remember it. This is a fairly dense type teabread and I'm sure we used to have it slathered in salted butter. However, I figured a nice lemon glaze would work well</div>
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225g of white sugar</div>
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225g of butter or vegetable oil based spread</div>
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225g of sultanas (I soaked these in hot tea for 30mins prior to use)<br />285g of plain (cake) flour</div>
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55g self raising flour</div>
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6 eggs</div>
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I creamed the fat and sugar together, then one at a time, beat in 5 eggs.</div>
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Sift in flours, and mix until no lumps can be seen. Stir in drained sultanas, and follow by folding in the last egg as instructed by Gran !</div>
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Put into a lined <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=9601633" target="_blank">2lb silicone loaf mould</a> or <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=12697365" target="_blank">tin </a>. Be sure to line way up the sides - this makes a BIG cake and the entire tin was full to the top before baking .....</div>
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I baked at 150deg C (Fan oven) for 95mins and it was perfectly done.</div>
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<a href="http://1.bp.blogspot.com/-L23u6yJ6Qkc/U6Bpv9bx_eI/AAAAAAAAEdU/FDfr9utmaqc/s1600/sultanatin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-L23u6yJ6Qkc/U6Bpv9bx_eI/AAAAAAAAEdU/FDfr9utmaqc/s1600/sultanatin.jpg" height="258" width="320" /></a></div>
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Remove from oven and make a glaze if desired. Remove cake from pan and stand on a wire rack. Trim paper to pan level, but leave on for now.</div>
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I used 100g of icing sugar, 50mls of fresh lemon juice and a little boiling water to make a very thick paste. Spoon (and spread) on to the top of the cake. Dont worry if it makes a mess and runs down the side a bit.</div>
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Once it starts to set, you can remove the baking paper from the lower part of the cake for a nice, tidy finish.</div>
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Allow to cool thoroughly before cutting.</div>
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This type of cake typically is best one or two days after baking - once it's stood in an airtight tin for a little while to mature. If you can wait that long....</div>
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<a href="http://1.bp.blogspot.com/-lU1B5VPb16I/U6BpOUQaCAI/AAAAAAAAEc4/jVNESdCc6Yw/s1600/sultanacake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-lU1B5VPb16I/U6BpOUQaCAI/AAAAAAAAEc4/jVNESdCc6Yw/s1600/sultanacake2.jpg" height="498" width="640" /></a></div>
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Sarah-Jane Nash - <a href="http://www.siliconemoulds.com/">www.siliconemoulds.com</a> - June 2014 </div>
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<br />Sarah-Jane - SiliconeMoulds.comhttp://www.blogger.com/profile/11477461201547435976noreply@blogger.com0tag:blogger.com,1999:blog-195843603568991929.post-12398193404423438932014-06-04T10:57:00.000-07:002014-06-04T10:57:20.533-07:00Tiffany Lamp CAKE - Yes .... This REALLY is a Novelty Cake that looks like a table lamp !<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-7--u9T3UQ9M/U49T1DklqSI/AAAAAAAAEas/MRdyvRBCk8o/s1600/tiffanylampcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="structural and brightly coloured novelty tiffany lamp / table lamp cake" border="0" src="http://3.bp.blogspot.com/-7--u9T3UQ9M/U49T1DklqSI/AAAAAAAAEas/MRdyvRBCk8o/s1600/tiffanylampcake.jpg" height="640" title="Tiffany Lamp Cake / Table Lamp Novelty Cake - made by Sarah-Jane Nash. Classes Available" width="498" /></a></div>
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I'm so in love with this cake. The idea of making a cake looking like a Tiffany lamp has been in my head for almost a year.... it's taken me forever to get round to making it as inevitably something always seemed to get in the way that needed my time more. </div>
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Certainly it's lighting me up on an otherwise dull day !</div>
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<br /><a href="http://4.bp.blogspot.com/-8ABb6qGvQZE/U49T1RMEghI/AAAAAAAAEaw/kJgPNzBfsus/s1600/tiffanylampclose.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-8ABb6qGvQZE/U49T1RMEghI/AAAAAAAAEaw/kJgPNzBfsus/s1600/tiffanylampclose.jpg" height="300" width="400" /></a></div>
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Isn't it pretty ? When finished - it really looked like a proper Tiffany table lamp !</div>
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Well - last week I tried out a new madeira cake recipe I found on the net from <a href="http://www.cakesbakesandcoolies.com/">www.cakesbakesandcoolies.com</a> that allows you to size up a madeira cake from 6" to 12" diameter.</div>
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I've copied and pasted their chart onto this page below so I can save it in my own personal ebook, for my own use. Should you wish to use their recipe, you may like to trot along and visit their page and print out the full recipe and instructions.</div>
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<a href="http://2.bp.blogspot.com/-AZuNIeST3Zg/U49XhkXT2xI/AAAAAAAAEbQ/9zWN6MbOgoQ/s1600/madeira.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-AZuNIeST3Zg/U49XhkXT2xI/AAAAAAAAEbQ/9zWN6MbOgoQ/s1600/madeira.png" height="464" width="640" /></a></div>
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I baked two x 10" dia madeira cakes. Here you can see I wrapped some strips of damp kitchen tea towel around the outside of the tins and secured with bulldog clips. This helps stop the sides browning too much / getting crusty.</div>
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<a href="http://4.bp.blogspot.com/-BbldOn3d1IA/U49Xn3hHhfI/AAAAAAAAEbg/INZzunyDr3k/s1600/madeira1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-BbldOn3d1IA/U49Xn3hHhfI/AAAAAAAAEbg/INZzunyDr3k/s1600/madeira1.jpg" height="301" width="320" /></a></div>
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My cakes had a little bit of a dome and a small amount of cracking. I baked at 170deg C - next time, I'll bake lower and for longer...</div>
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Cake was very easy to split and had a good even crumb. I usually bake only with butter, but this recipe suggested using 50% stork / 50% butter. I must say, I was skeptical - but the results were very good as was the flavour. </div>
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<a href="http://4.bp.blogspot.com/-2J-22pOrdwU/U49Xrct2gnI/AAAAAAAAEbo/CTu5EDCVrXI/s1600/madeira3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-2J-22pOrdwU/U49Xrct2gnI/AAAAAAAAEbo/CTu5EDCVrXI/s1600/madeira3.jpg" height="272" width="320" /></a></div>
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After trimming, these cakes measured 75mm / 3" high. I cut each cake into 3 layers and filled with buttercream and jam between each one. I them carved the stack into a dome shape before covering in fondant. It's a pretty big cake and on a 16"square board.</div>
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<a href="http://1.bp.blogspot.com/-6dJ33I3iSq4/U49UZ8VieJI/AAAAAAAAEa8/IFI0k95wKJE/s1600/tiffanyunpainted.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-6dJ33I3iSq4/U49UZ8VieJI/AAAAAAAAEa8/IFI0k95wKJE/s1600/tiffanyunpainted.jpg" height="320" width="308" /></a><a href="http://3.bp.blogspot.com/-_4EB9cUa8QA/U49UaZtYgzI/AAAAAAAAEbA/mAsXkZBvRUc/s1600/tiffanystage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-_4EB9cUa8QA/U49UaZtYgzI/AAAAAAAAEbA/mAsXkZBvRUc/s1600/tiffanystage.jpg" height="320" width="240" /></a></div>
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Yes - it really IS a cake as you can see in these staged shots. The board is covered in fondant and made to look like wood. The body of the lamp is modelling chocolate around moulded Rice Krispy treats.</div>
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I marked on my patterns with a modelling tool before hand painting the "glass" in. Easier said than done ! The leading is modelling chocolate, hand painted with lustre dusts.</div>
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MODELLING CHOCOLATE RECIPE</div>
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1 bag of Wilton WHITE candy melts (melted)</div>
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118g corn syrup - warmed<br />gel paste colouring (if required)</div>
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For black modelling chocolate, add a tablespoon or two of cocoa powder - plus black colouring to the corn syrup. For other colours - omit cocoa</div>
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Mix the two together until combined. Transfer into a plastic food bag and allow to sit for a couple of hours to harden up a bit. Knead thoroughly and re-bag. This will be ready for use tomorrow :-)</div>
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CLASSES</div>
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If anyone is interested in learning how to make this cake, it can be taught as a two day class. A maximum of 6 places would be available. Cost of £225 for the two days, to include cakes and all materials.</div>
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Sarah-Jane Nash - www.siliconemoulds.com - June 2014</div>
Sarah-Jane - SiliconeMoulds.comhttp://www.blogger.com/profile/11477461201547435976noreply@blogger.com3tag:blogger.com,1999:blog-195843603568991929.post-2532926570784171322014-05-19T03:48:00.001-07:002014-05-19T03:48:34.168-07:00Land Rover Defender Novelty Cake - Caking With Amy.....<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-JImtJ_U6XoM/U3fB7P5FXNI/AAAAAAAAEX4/MmlR1Zo6KE4/s1600/landrovercake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-JImtJ_U6XoM/U3fB7P5FXNI/AAAAAAAAEX4/MmlR1Zo6KE4/s1600/landrovercake3.jpg" height="400" title="Land Rover Defender - Novelty Car Cake" width="388" /></a></div>
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Amy is a keen 15 yo baker, who until recently, has only been playing around with cupcakes. Last month - she came and spent an afternoon with me and made a large fondant covered cake for the first time.</div>
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Amy's cherry blossom cake is below. Pretty and a really nice job, especially for a beginner !</div>
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<a href="http://1.bp.blogspot.com/-A5lBMOlYM-M/U3nX7DYtKRI/AAAAAAAAEZs/GYAWlgCr1BM/s1600/amycherry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-A5lBMOlYM-M/U3nX7DYtKRI/AAAAAAAAEZs/GYAWlgCr1BM/s1600/amycherry.jpg" height="270" width="320" /></a></div>
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Couple of weeks later, Amy asked me if she could come for a day so I could help her make a Land Rover Defender car cake. Well - to be honest, I'd never attempted a car cake..... so this really was a bit of a challenge...</div>
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The cake itself is a dense, chocolate brownie cake (8 x 12" lined tin), cut into layers and filled with chocolate ganache. Very, very rich - but a nice cake to work with and only small servings needed.</div>
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330g salted butter</div>
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330g dark chocolate</div>
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9 tsp instant coffee</div>
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250ml water</div>
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80g cocoa powder</div>
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380g self raising flour</div>
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1tsp bicarbonate of soda</div>
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720g caster sugar</div>
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6 large eggs</div>
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50ml vegetable oil</div>
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180g buttermilk / greek yogurt</div>
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Put the butter, chocolate, coffee and water in a pan and melt together to create a sauce. Set aside to cool.</div>
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Put eggs, oil and buttermilk in another bowl and combine. Add these to the cooled sauce.</div>
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Sieve all dry ingredients and mix together, then add wet mix and combine until no lumps are visible.</div>
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Bake in a preheated oven for 150deg C for 2 hours. </div>
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Once cool, wrap and refrigerate for a few hours or overnight before splitting / carving.</div>
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<a href="http://1.bp.blogspot.com/-XCW3Ryqh3FE/U3fB63WLiaI/AAAAAAAAEX0/9wS3fgiOjmI/s1600/landrovercake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-XCW3Ryqh3FE/U3fB63WLiaI/AAAAAAAAEX0/9wS3fgiOjmI/s1600/landrovercake2.jpg" height="400" width="327" /></a></div>
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I took a few photos along the way that may be helpful to Amy if she wants to make this cake again (or anyone else who fancies attempting a car cake)</div>
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First of all - google BLUE PRINTS and print / make a rough scale drawing of the car required.....</div>
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Here, there is a piece of foam core board, cut to shape and scale for the base. The foam core is wrapped in Baco Wrap and this board is on top of the cake drum to make it easier to move and work with.</div>
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My 8 x 12" cake was cut into 3 equal rectangles (8 x 4") and stacked. I'd already started shaping it before I thought of taking a photo. Sorry !</div>
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The bits cut of the front were kept and used later on as you'll see shortly. The cake was a little smaller than the finished size, as it still had to be coated / sealed in ganache on the outside.</div>
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<a href="http://3.bp.blogspot.com/-YXnlGNnvLxk/U3fIvglkomI/AAAAAAAAEYM/WudMhisG8yY/s1600/landy1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-YXnlGNnvLxk/U3fIvglkomI/AAAAAAAAEYM/WudMhisG8yY/s1600/landy1.jpg" height="244" width="320" /></a></div>
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Here is my rough drawing against the cake which is what I used when carving. From the picture below, I then took a slice off to get the angle for the windscreen. I did forget to angle to the roof though, and had to do that once the car was on the board.... before icing the roof. Pay to stand BACK and look !</div>
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<a href="http://4.bp.blogspot.com/-v7D4nDweI5w/U3fI2qHBU6I/AAAAAAAAEYc/N3QOUN1WXOE/s1600/landy2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-v7D4nDweI5w/U3fI2qHBU6I/AAAAAAAAEYc/N3QOUN1WXOE/s1600/landy2.jpg" height="256" width="320" /></a></div>
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Here you can see the front has been angled for the windscreen.</div>
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<a href="http://1.bp.blogspot.com/-uCCojckYhmg/U3fI07ObYII/AAAAAAAAEYY/Iuj4Wbzvh4c/s1600/landy3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-uCCojckYhmg/U3fI07ObYII/AAAAAAAAEYY/Iuj4Wbzvh4c/s1600/landy3.jpg" height="320" width="320" /></a></div>
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<a href="http://1.bp.blogspot.com/-R2XBFMHRfUw/U3fKnEzVQWI/AAAAAAAAEYk/l6-PaFxDsl8/s1600/landy4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-R2XBFMHRfUw/U3fKnEzVQWI/AAAAAAAAEYk/l6-PaFxDsl8/s1600/landy4.jpg" height="257" width="320" /></a></div>
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All ganched and wheel spacings cut out. Looks a bit like Postman Pat's van at this point....</div>
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<a href="http://3.bp.blogspot.com/-kZXQ8v1oAlo/U3fKnex23gI/AAAAAAAAEYo/8o7IfYh6_7Q/s1600/landy5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-kZXQ8v1oAlo/U3fKnex23gI/AAAAAAAAEYo/8o7IfYh6_7Q/s1600/landy5.jpg" height="241" width="320" /></a></div>
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Cake sat on board to get an idea of positioning. The cake scraps were roughly put in place to sit the front end of the car up - as if it is driving out of a muddy bog.</div>
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<a href="http://4.bp.blogspot.com/-SJyKOL097Gg/U3fMHaXktSI/AAAAAAAAEY0/5GHfzaim06M/s1600/landy6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-SJyKOL097Gg/U3fMHaXktSI/AAAAAAAAEY0/5GHfzaim06M/s1600/landy6.jpg" height="294" width="320" /></a></div>
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Cake off cuts ganached and on board - with a wedge to mount / raise up car.</div>
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<a href="http://2.bp.blogspot.com/-vwp0A8JEDtU/U3fMHqsYu7I/AAAAAAAAEY4/EkdXvB6dCxM/s1600/landy7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-vwp0A8JEDtU/U3fMHqsYu7I/AAAAAAAAEY4/EkdXvB6dCxM/s1600/landy7.jpg" height="280" width="320" /></a></div>
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Cake board front covered in fondant. I painted piping gel over this and covered with desiccated coconut which I'd coloured green and dried in the oven. </div>
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<a href="http://2.bp.blogspot.com/-5ftfkQPrapg/U3fMJNjKriI/AAAAAAAAEZE/K0d87ucwfN4/s1600/landy8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-5ftfkQPrapg/U3fMJNjKriI/AAAAAAAAEZE/K0d87ucwfN4/s1600/landy8.jpg" height="284" width="320" /></a></div>
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The back part of the board got covered a little later in brown coloured fondant.</div>
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<a href="http://4.bp.blogspot.com/-vOb8M7YF23I/U3fMKMwr2MI/AAAAAAAAEZI/VZ_a12nQE8E/s1600/landy9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-vOb8M7YF23I/U3fMKMwr2MI/AAAAAAAAEZI/VZ_a12nQE8E/s1600/landy9.jpg" height="243" width="320" /></a></div>
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Side panel made out of modelling chocolate applied. There is a little strip of modelling chocolate under this along the centre line of the car to be able to dress the outer panel over and add shape.</div>
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The excess fondant for the windows was removed a little later.</div>
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<a href="http://4.bp.blogspot.com/-skSUXvtAuVQ/U3fNNyQwk6I/AAAAAAAAEZc/Yamkolkz9wE/s1600/landy11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-skSUXvtAuVQ/U3fNNyQwk6I/AAAAAAAAEZc/Yamkolkz9wE/s1600/landy11.jpg" height="237" width="320" /></a></div>
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A few more panels added, it's taking shape !</div>
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At this point, I then put the cake on the board and secured using a little piping gel to the fondant on the base. The front of the car roof underwent a little carving work to reshape as I noticed the error mentioned earlier.... then lights etc were added.</div>
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Hope this proves useful ! </div>
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I certainly learnt a lot from it and know areas / ways to improve on for next time.</div>
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Sarah-Jane Nash, www.siliconemoulds.com - May 2014</div>
Sarah-Jane - SiliconeMoulds.comhttp://www.blogger.com/profile/11477461201547435976noreply@blogger.com2tag:blogger.com,1999:blog-195843603568991929.post-40272760049645999202014-03-13T04:53:00.000-07:002014-03-13T04:53:09.550-07:00Toffee Cake Recipe ! Large Batch Recipe, Ideal for Celebration Cakes.<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-fd_qA9ylH7Q/UyCMuERI9iI/AAAAAAAAEW4/PELWyI5hxaA/s1600/hattiecake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-fd_qA9ylH7Q/UyCMuERI9iI/AAAAAAAAEW4/PELWyI5hxaA/s1600/hattiecake1.jpg" height="640" width="514" /></a></div>
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Happy Birthday Hattie ! One Today !</div>
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Can't believe that it's already a year since my best friend had this adorable little munchkin..... </div>
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Of course, a cake was required to celebrate and I made this two tier teddy bear cake. </div>
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The teddies at the top are hand stamped using alcohol, food colouring and rubber stamps. We keep a large selection of <a href="http://www.siliconemoulds.com/PBSCCatalog.asp?CatID=1996343" target="_blank">craft stamps</a> on our <a href="http://www.siliconemoulds.com/" target="_blank">website</a>.</div>
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I'll be making a tutorial video on stamping fondant and hand painting next week. You can find all our current tutorials on my <a href="http://www.youtube.com/channel/UCuIoTf6nbRFWz5SOJkhgGmQ" target="_blank">Youtube Channel here</a>.</div>
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<a href="http://1.bp.blogspot.com/-Ij6gDn9xYYw/UyGYruwIPBI/AAAAAAAAEXE/9R0D9of1CYM/s1600/toffeecake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Ij6gDn9xYYw/UyGYruwIPBI/AAAAAAAAEXE/9R0D9of1CYM/s1600/toffeecake1.jpg" height="240" width="320" /></a></div>
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<br /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;">Toffee Cake Recipe Tutorial - Free Recipe guide from </span><a href="http://www.siliconemoulds.com/" rel="nofollow nofollow" style="background-color: white; color: #3b5998; cursor: pointer; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left; text-decoration: none;" target="_blank">http://www.siliconemoulds.com/</a><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;">Like it ? Share to your page to find again later ! Please leave me a comment or share your photos if you enjoy it or make some tweaks </span><i class="_4-k1 img sp_1nl161 sx_c3ef62" style="background-color: white; background-image: url(https://fbstatic-a.akamaihd.net/rsrc.php/v2/yh/r/sx44nzdGsBG.png); background-position: -216px -98px; background-repeat: no-repeat no-repeat; background-size: 314px 134px; color: #333333; display: inline-block; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; height: 16px; line-height: 12.799999237060547px; text-align: left; vertical-align: -3px; width: 16px;"></i><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;" /><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;">Makes 3 x 6" VERY </span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;">DEEP cakes, 2 x 8" Deep or 1 x 8 x 12" rectangular cakes. Ideal for celebration cakes. Cooks long and low heat. Easy recipe to half if you only want to make one 8" cake.<br /><br /><br />INGREDIENTS<br /><br />330g salted butter<br />240g water<br />200g of white chocolate<br />150g of milk chocolate<br /><br />440g of self raising flour (or use normal flour plus 6 tsp of baking powder)<br />1 tsp of bicarbonate of soda / baking soda<br />500g of light brown soft sugar or golden caster sugar<br /><br />6 tsp vanilla extract<br />6 large eggs<br />1 tin of condensed milk (normal is fine - bought light this time by accident !)<br />2 x pots of Activia Intensely Creamy Vanilla Yogurt (or 240g Greek yogurt)</span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;"><br /></span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;"><br /></span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;">INGREDIENTS</span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;"><br /></span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;">330g salted butter</span><br /><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;">240g water</span><br /><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;">200g of white chocolate</span><br /><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;">150g of milk chocolate</span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;"><br /></span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;">440g of self raising flour (or use normal flour plus 6 tsp of baking powder)</span><br /><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;">1 tsp of bicarbonate of soda / baking soda</span><br /><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;">500g of light brown soft sugar or golden caster sugar</span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;"><br /></span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;">6 tsp vanilla extract</span><br /><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;">6 large eggs</span><br /><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;">1 tin of condensed milk (normal is fine - bought light this time by accident !)</span><br /><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;">2 x pots of Activia Intensely Creamy Vanilla Yogurt (or 240g Greek yogurt)</span><br />
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font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;">200g of white chocolate</span><br /><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;">150g of milk chocolate</span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;"><br /></span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;">440g of self raising flour (or use normal flour plus 6 tsp of baking powder)</span><br /><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;">1 tsp of bicarbonate of soda / baking soda</span><br /><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;">500g of light brown soft sugar or golden caster sugar</span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;"><br /></span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;">6 tsp vanilla extract</span><br /><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;">6 large eggs</span><br /><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;">1 tin of condensed milk (normal is fine - bought light this time by accident !)</span><br /><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 10.909090995788574px; line-height: 12.799999237060547px; text-align: left;">2 x pots of Activia Intensely Creamy Vanilla Yogurt (or 240g Greek yogurt)</span></h3>
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<a href="http://1.bp.blogspot.com/-yjxEcGXE1KU/UyGYr3vFWTI/AAAAAAAAEXI/Ok-4gQiz9WY/s1600/toffeecake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-yjxEcGXE1KU/UyGYr3vFWTI/AAAAAAAAEXI/Ok-4gQiz9WY/s1600/toffeecake2.jpg" height="260" width="320" /></a></div>
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Lovely recipe for making split and filled / fondant covered cakes. Check out the full photgraphed recipe guide on our <a href="https://www.facebook.com/media/set/?set=a.664045956966362.1073741829.110751782295785&type=1" target="_blank">facebook page here</a></div>
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Put the chocolates, water and butter in a large pan. Melt and set aside until cool.</div>
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Whisk together all wet ingredients and then add to cooled mix from above.</div>
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Sift dry ingredients together and then combine with wet ingredients. Use a hand mixer to combine until there are no visable lumps.</div>
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<a href="http://2.bp.blogspot.com/-MVqLVCivlc0/UyGaIcJQRSI/AAAAAAAAEXY/tZBr2tmiz7c/s1600/toffee8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-MVqLVCivlc0/UyGaIcJQRSI/AAAAAAAAEXY/tZBr2tmiz7c/s1600/toffee8.jpg" height="286" width="320" /></a></div>
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Pour into lined cake tins. Makes 3 X VERY deep 6" or 4 x normal depth 6" or 2 x deep 8" or 1 x large 8 x 12"</div>
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<span style="background-color: white; color: #333333; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.727272033691406px; line-height: 18px; text-align: left;">Note the height of the paper lining on these tins. On the 6" cake (if making 3), The mix will rise almost to the top of these collars !</span><br style="background-color: white; color: #333333; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.727272033691406px; line-height: 18px; text-align: left;" /><br style="background-color: white; color: #333333; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.727272033691406px; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.727272033691406px; line-height: 18px; text-align: left;">As these cakes cook at a low temperature for a long time, there is no need to wrap the outside of the tins with newspaper. The cakes when cooked with be soft and moist with a very thin crust on top and no crust on the sides.</span><br style="background-color: white; color: #333333; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.727272033691406px; line-height: 18px; text-align: left;" /><br style="background-color: white; color: #333333; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.727272033691406px; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.727272033691406px; line-height: 18px; text-align: left;">Bake at 140deg C / 280deg F for 1hr 45 mins (for 3 x 6" or 2 x 8") and 2hrs 10mins for a 8 x 12". Cocktail stick will come out clean.</span><br style="background-color: white; color: #333333; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.727272033691406px; line-height: 18px; text-align: left;" /><br style="background-color: white; color: #333333; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.727272033691406px; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #333333; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.727272033691406px; line-height: 18px; text-align: left;">Allow to cool in tins. Refrigerate overnight before torting (splitting) and filling.</span></div>
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<a href="http://3.bp.blogspot.com/-hTIH8AUEsUE/UyCMWn2wZ3I/AAAAAAAAEWc/hlBsvATV76o/s1600/hattiescakefront1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-hTIH8AUEsUE/UyCMWn2wZ3I/AAAAAAAAEWc/hlBsvATV76o/s1600/hattiescakefront1.jpg" height="640" width="524" /></a><br /><br />Sarah-Jane Nash, www.siliconemoulds.com - March 2014</div>
Sarah-Jane - SiliconeMoulds.comhttp://www.blogger.com/profile/11477461201547435976noreply@blogger.com2tag:blogger.com,1999:blog-195843603568991929.post-19655960698283700502014-03-12T07:48:00.000-07:002014-03-12T07:48:24.415-07:00Chocolate Shoes ! Yes, Life Size, Belgian Chocolate High Heeled Stiletto Shoes<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-kiTyh0ovHfo/Uxhhc2Y_MaI/AAAAAAAAEVs/-ruJ6MxBOIA/s1600/blueshoeblackbox900.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-kiTyh0ovHfo/Uxhhc2Y_MaI/AAAAAAAAEVs/-ruJ6MxBOIA/s1600/blueshoeblackbox900.jpg" height="566" width="640" /></a></div>
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At last, our new website - <a href="http://www.chocolateshoefactory.co.uk/">www.chocolateshoefactory.co.uk</a> is live !</div>
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My chocolate shoes are a life size ladies size 6 and are hand made in delicious Belgian white, milk and dark chocolate. Most are supplied gift boxed in luxury, magnetic keep sake boxes which are gold foil blocked with our logo - The Chocolate Shoe Factory. This gives them the look and feel of something bought in a top end London boutique.</div>
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Our chocolate high heeled stiletto shoes are bound to impress. What makes these so special ? They are different from most chocolate shoes you will be able to find as these actually LOOK like real shoes you could slip on your feet....</div>
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After all , what woman doesn't love chocolate AND shoes !</div>
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<a href="http://4.bp.blogspot.com/-Ie8cmtOCYso/UxhhlchBG-I/AAAAAAAAEV0/vL1W2IBckJ4/s1600/lilacshoelousiefullsize.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Ie8cmtOCYso/UxhhlchBG-I/AAAAAAAAEV0/vL1W2IBckJ4/s1600/lilacshoelousiefullsize.jpg" height="320" width="229" /></a></div>
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Louise, photographed with her lovely <a href="http://www.chocolateshoefactory.co.uk/products/lilac-glamorous-glitter-designer-collection-white-chocolate-high-heel-shoe" target="_blank">Lilac Glitter white chocolate high heeled shoe</a>. Yes - it really is life size ! Each shoe is an average weight of 350g. As they are hand made, the weight of each shoe can vary from 300 to 400g, but most are around 350g. That's quite a lot of chocolate ....</div>
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<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="http://3.bp.blogspot.com/-sh3xFF5rpmU/UxhhpNwFo7I/AAAAAAAAEV8/iOlXgYzk3iI/s1600/redglittershoe1200.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="http://3.bp.blogspot.com/-sh3xFF5rpmU/UxhhpNwFo7I/AAAAAAAAEV8/iOlXgYzk3iI/s1600/redglittershoe1200.jpg" height="243" title="Chocolate Shoe - High Heeled Stiletto, from The Chocolate Shoe Factory" width="320" /></a></td></tr>
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Our chocolate shoes make an ideal gift, whatever the occasion. Ideal for birthday presents, anniversaries, Mother's Day, Valentines Day, engagement. This is the gift with the ultimate WOW factor.</div>
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<a href="http://3.bp.blogspot.com/-DDRlq4JA-ZM/Uxhh78-PoQI/AAAAAAAAEWE/v5DJKGP2aQ0/s1600/ivorysatinwedding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-DDRlq4JA-ZM/Uxhh78-PoQI/AAAAAAAAEWE/v5DJKGP2aQ0/s1600/ivorysatinwedding.jpg" height="231" title="Chocolate High Heeled Shoe - Ivory Satin Wedding Shoe" width="320" /></a></div>
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Sarah-Jane Nash, www.siliconemoulds.com - March 2014</div>
<br />Sarah-Jane - SiliconeMoulds.comhttp://www.blogger.com/profile/11477461201547435976noreply@blogger.com0tag:blogger.com,1999:blog-195843603568991929.post-49388364359336969942014-02-12T17:14:00.000-08:002014-02-12T17:15:41.773-08:00Awesome Honeycomb / Puff Candy Recipe - Fast and Easy !<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-OHZJRKlK6JA/UvwOHf_CfYI/AAAAAAAAEVE/CxrLx5NOMqk/s1600/birdbox2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-OHZJRKlK6JA/UvwOHf_CfYI/AAAAAAAAEVE/CxrLx5NOMqk/s1600/birdbox2.jpg" height="640" width="524" /></a></div>
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Ah - so who was it wanted this recipe again ? </div>
Let me see...... I think it was almost all of out on our <a href="http://www.facebook.com/siliconemoulds" target="_blank">Facebook Page</a> !<br />
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Sorry it's taken me so long. Time to get this little blog back up to date.</div>
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In the UK, we call this stuff honeycomb, hokey pokey and even puff candy. You'll know the stuff - it's like the inside of a Crunchie Candy Bar. However, if you have ever made it at home, you'll find it's never quite like the inside of a Crunchie bar.</div>
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The biggest differences are that the air bubbles in the home made stuff are normally much bigger.</div>
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It really sinks in the middle of the pan.</div>
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Impossible to score into chunks and shatters into crumbs or millions of pieces.</div>
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Sticks to your teeth and your jaws lock together.</div>
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Well - this recipe sorts out almost all of the problems. I say ALMOST as it's still a devil to cut.... but as long as you score and then snap, it's an awful lot better than the way most people make it.</div>
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I made the pretty Bird house gift box using the <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=13064177" target="_blank">Crafters Companion Sweet Treats boards </a> - which lets you make loads of cute gift boxes in various shapes such as milk cartons and takeout boxes very simply with A4 card stock. Even better - currently comes as a bundle with a DVD.</div>
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<a href="http://1.bp.blogspot.com/-75PuRBVa0Xc/UvwOR4rhfeI/AAAAAAAAEVg/tAAtWu_AiE0/s1600/birdmilk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-75PuRBVa0Xc/UvwOR4rhfeI/AAAAAAAAEVg/tAAtWu_AiE0/s1600/birdmilk.jpg" height="320" width="263" /></a></div>
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<a href="http://1.bp.blogspot.com/-JShzJmaOotQ/UvwOPIAp0DI/AAAAAAAAEVY/u6vMmyxAt9Q/s1600/birdpuff2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-JShzJmaOotQ/UvwOPIAp0DI/AAAAAAAAEVY/u6vMmyxAt9Q/s1600/birdpuff2.jpg" height="315" width="400" /></a></div>
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You should be able to see from the photos that the air bubbles are tight and close together than when golden syrup is used. For this recipe, you DO need corn syrup - otherwise the texture and bite is very different. Most larger Tesco's now stock it in the American section - or you can buy it on Amazon.co.uk</div>
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This honeycomb candy will store for a few days only in an airtight jar - but if you dip (totally) in tempered chocolate, it stores well for a couple of months... if you can resist it that long.</div>
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1/2 tsp gelatin granules </div>
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1 tsp of water</div>
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1.1/2 cups (375mls total measure in a jug) of white, granulated sugar</div>
1/2 cup / 125mls corn syrup<br />
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1 tablespoon of honey</div>
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1/2 cup / 125mls water</div>
1.1/2 tablespoons of bicarbonate of soda (sifted)<br />
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Preparation is key here. Get everything ready before you start and have it all to hand.</div>
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You will need an <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=12670732" target="_blank">8" square silicone bakeware pan / mould.</a></div>
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Mix the gelatine granules and 1 tsp of water together and set aside.</div>
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Sift the bicarbonate of soda and set aside.</div>
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Keep both of these very close by you - along with a whisk !</div>
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Put the corn syrup, honey, sugar and water in a large heavy based pan. Give a little stir to combine and then put on heat and bring to the boil. DON'T STIR !</div>
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Brush the sides of the pan down on the inside with a wet pastry brush to make sure no sugar is crystallizing in the pan.</div>
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Using a candy thermometer, take the temperature up to around 146 > 148deg C. The syrup should be a mid honey colour.</div>
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Remove from the heat and let it sit until it stops bubbling. Whisk in the soaked gelatine granules until they melt - it's going to bubble up..... and put back on a medium heat.</div>
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The mix will start to loosen up again very quickly. Dump in the bicarbonate of soda and give it a good whisk. It will foam like a volcano. You need to mix in all the white powder - but it's critical to only just mix it in and no more. Whisk too much and the whole lot will go flat ! It only takes about 20 seconds.</div>
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Tip the whole lot out in one swift move into the 8" pan. It will rise a bit - probably above the pan - then fall back some.</div>
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Set aside (don't move it) for 3 or 4 hours to cool and harden.</div>
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Score with a serrated knife and snap into strips. You can then score again and snap into chunks.</div>
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Any left over rubble like chunks are awesome sprinkled over ice cream.</div>
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Sarah-Jane Nash - <a href="http://www.siliconemoulds.com/">www.siliconemoulds.com</a> - February 2014</div>
Sarah-Jane - SiliconeMoulds.comhttp://www.blogger.com/profile/11477461201547435976noreply@blogger.com0tag:blogger.com,1999:blog-195843603568991929.post-7312406945547485212014-02-12T16:09:00.001-08:002014-02-12T16:10:48.197-08:00Chocolate Baileys Salt Water Taffy Candies / Chewy Sweets<div style="text-align: center;">
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<a href="http://2.bp.blogspot.com/-W6zKr92PkIs/UvwMJB2Sq_I/AAAAAAAAEUw/atv87t4eeqk/s1600/baileyscandies1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-W6zKr92PkIs/UvwMJB2Sq_I/AAAAAAAAEUw/atv87t4eeqk/s1600/baileyscandies1.jpg" height="277" width="400" /></a></div>
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My poor blog is feeling somewhat ignored these days. I'm really sorry - but sometimes life takes over and other things get in the way ! Time to show you a few things I've been up to and share some recipes.</div>
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I created this Chocolate Baileys sweets just before Christmas. They've kept amazingly well and are still fresh as a daisy. These are verging on hard candies. They're not chewable - more like boiled sweets and last ages and ages in the mouth. If you want chewy, drop the temperature a few degrees.</div>
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2 cups granulated sugar</div>
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1 cup of corn syrup</div>
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2 tablespoons of butter</div>
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1 tsp salt</div>
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2 tablespoons of corn flour</div>
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1/2 cup of good cocoa powder</div>
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1/3 cup water</div>
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1/2 a cup of Baileys Irish Cream Liquer</div>
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Combine all the ingredients in a large, non stick pan and stir to make sure there are no lumps.</div>
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Put on the heat and boil until temperature reaches 260deg F / 126 deg C</div>
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Pour out on to a well buttered / greased pan or on to a <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=9601844" target="_blank">massive silicone work mat.</a> Leave it for 5 mins to cool a little.</div>
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Put on two lots of vinyl gloves and grease your hands well with favourless oil or butter.</div>
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Pull and twist, pull and twist into ropes for about 15 minutes - until you can pull no more.</div>
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Cut into 1" long pieces with oiled scissors and allow to fully cool and harden before wrapping in silicone baking paper.</div>
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<a href="http://4.bp.blogspot.com/-iPDPOKc6yZE/UvwMH-eL6JI/AAAAAAAAEUs/RSBstbEGFYw/s1600/baileyscandies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-iPDPOKc6yZE/UvwMH-eL6JI/AAAAAAAAEUs/RSBstbEGFYw/s1600/baileyscandies.jpg" height="248" width="320" /></a></div>
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Sarah-Jane Nash, www.siliconemoulds.com - February 2014</div>
Sarah-Jane - SiliconeMoulds.comhttp://www.blogger.com/profile/11477461201547435976noreply@blogger.com0tag:blogger.com,1999:blog-195843603568991929.post-36018097984585427402013-12-09T03:56:00.000-08:002013-12-09T03:56:03.521-08:00White Chocolate and Mincemeat Chrstmas Cheesecake<div class="separator" style="clear: both; text-align: center;">
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I made this delicious baked white chocolate cheesecake just after Christmas last year - but just never got round to blogging the recipe ! I used some left over mincemeat from an earlier batch (made several loads) from <a href="http://siliconemoulds.blogspot.co.uk/2011/11/homemade-boozy-mince-pies.html" target="_blank">THIS</a> recipe, but the recipe works just as well if you substitute just raisins soaked in alcohol or even soft fruits such as raspberries.</div>
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Cheesecake can be rather heavy going at the best of times, so I used some genoise sponge instead of a biscuit base</div>
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Genoise base</div>
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4 eggs</div>
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125g white sugar</div>
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125g plain flour</div>
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80g butter</div>
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cream butter and sugar, add in eggs and sieved flour. Bake at approx 150deg c. Slice in half</div>
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450g white chocolate</div>
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285ml double cream</div>
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400g full fat soft cheese (Philadelphia)</div>
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4 eggs</div>
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1tsp vanilla extract</div>
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1 packed cup of mincemeat - <a href="http://siliconemoulds.blogspot.com/2011/11/homemade-boozy-mince-pies.html" target="_blank">see recipe</a></div>
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Heat the oven to 150deg C fan<br />
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Grease an 8" tin and line with baking paper.<br />
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Wrap the outside of the tin in foil, and place it in a bain marie (roasting tin filled 1/2 full with boiling water) </div>
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Bake for 1 hour, then leave in oven 1.1/2 to 2 hours (with the oven turned off).</div>
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Cool and refrigerate overnight before serving</div>
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Sarah-Jane - SiliconeMoulds.comhttp://www.blogger.com/profile/11477461201547435976noreply@blogger.com0tag:blogger.com,1999:blog-195843603568991929.post-32502145839610616602013-12-03T09:33:00.000-08:002013-12-03T09:33:08.996-08:00Chocolate Cupcakes (Eggless) with Gingerbread Frosting - RECIPE<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-8Z0xF9SiImM/Up4NGPhD_7I/AAAAAAAAEUA/MoSbHPqrsxA/s1600/minitabletbargingerweb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="480" src="http://4.bp.blogspot.com/-8Z0xF9SiImM/Up4NGPhD_7I/AAAAAAAAEUA/MoSbHPqrsxA/s640/minitabletbargingerweb.jpg" title="Mini Chocolate Bars on top of Chocolate Cupcakes - Silicone Mould from SiliconeMoulds.com" width="640" /></a></div>
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These cupcakes have a deep, dark, delicious flavour and a real wintery / Christmas feel.</div>
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They are very simple to make and require minimal time and effort. My gingerbread frosting is silky smooth - not overly sweet and lightly spiced with a strong biscuity flavour.</div>
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The chocolate cupcake part of this recipe is suitable for vegans or those with egg allergies and handy to have in your recipe book.</div>
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The dinky little chocolate bars are made in the <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=12988139" target="_blank">mini tablet bar silicone mould</a> which is available to buy from our website at www.siliconemoulds.com - currently for £2.25 plus p&p. Simply pipe in tempered chocolate and leave to set. As soon as they are hardened, the mini bars are ready to use.</div>
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I used a <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=12392374" target="_blank">JEM 2D piping nozzle</a> for the swirls on these cupcakes and <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=12719818" target="_blank">18" strong, savoy disposable piping bags</a> - currently a bargain at 10 for £1.00 !</div>
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<a href="http://4.bp.blogspot.com/-J69uXOcRpB4/Up4NF0zgyrI/AAAAAAAAEUI/qGrprNJmBb4/s1600/minitabletbarginger2web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-J69uXOcRpB4/Up4NF0zgyrI/AAAAAAAAEUI/qGrprNJmBb4/s400/minitabletbarginger2web.jpg" width="400" /></a></div>
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The chocolate cupcake recipe is enough to make 12. <br />The frosting recipe makes enough to do 18 > 24 cupcakes. Extra frosting can be frozen.</div>
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CHOCOLATE CUPCAKES (EGGLESS)</div>
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1 cup (250mls) of milk - normal or soya<br />1 tsp cider vinegar</div>
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3/4 cup of sugar</div>
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1/3 cup of vegetable oil</div>
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2tsp vanilla extract</div>
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3/4 cup of plain flour</div>
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2 tbsp cornflour</div>
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1/2 cup of cocoa powder</div>
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3/4 tsp bicarbonate of soda<br />1/2 tsp of baking powder<br />good pinch of salt</div>
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Pre-heat oven to 170deg C fan / 180deg C normal.</div>
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Line a <a href="http://www.siliconemoulds.com/PBSCProduct.asp?ItmID=9601764" target="_blank">12 hole standard muffin mould</a> or pan with <a href="http://www.siliconemoulds.com/PBSCCatalog.asp?CatID=1621811" target="_blank">paper cupcake cases.</a></div>
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Sieve dry ingredients and add wet. Mix with a balloon whisk until well combined and no lumps remain.</div>
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Transfer the mix (will be runny) into a jug and split evenly between the 12 cupcake liners.</div>
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Bake for approx 20mins until cocktail stick comes out clean.</div>
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Allow to cool on a wire rack.</div>
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<a href="http://4.bp.blogspot.com/-Z3mA9dDoa7g/Up4NHPo9RmI/AAAAAAAAEUY/wSbI1wQaSOA/s1600/minitabletlotusweb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="300" src="http://4.bp.blogspot.com/-Z3mA9dDoa7g/Up4NHPo9RmI/AAAAAAAAEUY/wSbI1wQaSOA/s400/minitabletlotusweb.jpg" title="Eggless Chocolate Cupcakes with Gingerbread Biscuit Frosting - www.siliconemoulds.com" width="400" /></a></div>
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Here is the secret to my gingerbread biscuit frosting....</div>
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This stuff is awesome ! In Europe, it tends to be called Speculoos. In the UK, the closest we get are <a href="http://www.lotusbakeries.com/" target="_blank">Lotus biscuits</a> - yummy little carmelised spiced biscuits often served alongside coffee.</div>
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The lovely people at Lotus now distribute this as a spread in the UK and it's widely available in many supermarkets such as Waitrose and Sainsbury's.</div>
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GINGERBREAD BISCUIT FROSTING</div>
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125g salted butter</div>
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200g Lotus spread (1/2 a jar)</div>
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2 tbsp of condensed milk</div>
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1 tsp of vanilla extract<br />3 cups sieved icing / powdered sugar</div>
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150ml double cream</div>
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2 tsp mixed spice.</div>
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First of all, warm the cream and add the mixed spice. Leave to cool and infuse.</div>
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Cream the butter and Lotus spread until pale and fluffy. Add the icing sugar and infused cream. Beat with a hand mixer until thick and silky smooth (took about 10mins)</div>
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<a href="http://4.bp.blogspot.com/-2TXrR0pwIKE/Up4NGUn7ERI/AAAAAAAAEUU/YtMz1uML-dE/s1600/minitabletbarginger1web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-2TXrR0pwIKE/Up4NGUn7ERI/AAAAAAAAEUU/YtMz1uML-dE/s400/minitabletbarginger1web.jpg" width="400" /></a></div>
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Enjoy !</div>
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Sarah-Jane Nash - www.siliconemoulds.com - December 2013</div>
<br />Sarah-Jane - SiliconeMoulds.comhttp://www.blogger.com/profile/11477461201547435976noreply@blogger.com0