½ l heavy cream - 250 g sugar -125 gglucose - 2 tsplicoricepowder
approx.50 g oflicoricepowdertoroll the pieces in
Boilallingredients(exceptliquoricepowder) into a caramel, goldenand viscous.Stirinit periodically, but mostly in the end. The caramel isfully cookedwhen it has a goodtanand begins torelease from thepot base, approx.20-35minutes ateven,good heat. Remove from the heat, add the licoricepowderandstir well. Pourthe caramelintoa container, approximately. 18x18 cm, which is lined withoiledcookie sheetson both thebottom and sides. Add an oiledcookie sheeton top.
Letthe caramel coolat room temperature,preferablyuntil the next day-alternativelyfive hours.Cut into7x7 (or smaller), a total of 49-50 pieces. and roll inlicoricepowder.
Lime Vodka-soaked Cranberry marzipan bombs
Dark chocolate bark with salted almonds, also definately my favorite this year!
paprikamandler: Tilsæt 1½ spsk delikatessepaprika sammen med
In english: A Snack for 6 persons:
3½ tblsp coarse salt - 2 dl boiling vand
- 200 g almonds (3½ dl)
- 10 g butter cut into pieces.
Dissolve the salt inthe boilingwater and addthe almonds. Leave themcovered for15 minutes. Letthe almondsdrainina sieve. Spreadthemon a platelined with baking paperwithbutter. Bake the almondsin the middle ofthe oven-turnthem over a few timeswhenthe butterismelted.Serve thesalted almondswarm-orcold. - 20 min. in the oven at 150°.
- in addition, melt chocolate and pour over the cooled almonds, leave to set in a baking tin lined with bakingpaper and cool night over. Cut with a sharp knife.
I love this recipe for being so suitable for many different purposes, i added cocoa and the taste surprised me pleasantly. With a generous dot of melted chocolate and freeze-dried fruits they also look delicious. Unfortunately these small treats are all now members of the group that didn´t make it through to christmas :-/
I had tons of left-over fondant in all kinds of colours, so when i was given three dummies, i knew just what to do with it. Somehow, everytime i mix my left-over fondant in all kinds of colours, it allways come out brown...
I tried to disguise the very brown cake/dummy with stripes of white fondant, but maybe i shouldn´t have watched a film on telly at the same time. One really has to be precise to get them straight! The sugar-canes marks that the cake is best viewed from this angle - and this angle only ;-)
I loved! making the tree. A styrofoam cone with piped royal icing-shells. It just doesn´t get any easier. It looked really pretty in white, but it needed colour to go with the rest of the cake, so it´s painted with Americolor´s Forest Green diluted in clear alcohol.
Since I´m not nearly rich enough to get me one of thesei had to make one myself :) It´s a fondant-covered styrofoam ball with royal icing scrolls, painted with Edable Art´s Lemon Gold, guilded with glitter, also from Edable Art; Disco Gold Hologram - the ultimate christmas glitter in my opinion.
The rocking horses are meant to look like old ivory antique-figurines, but I´m not sure i got away with it. Still like them though.
-This cake/dummy and another one i made is going to be on display at Sofisticake from next week.
The Ninjago team fortress - I made two of these for a birthday-boy. They were fun to make, its chocolate cakes with a thin layer of chocolate buttercreme - no fancy filling this time as i had to make them a couple of days in advance because of a tight schedule.
Figurines were added at the birthday party, and the boys were actually playing on the cakes :)
We had friends over for Halloween last night, and this was our dessert; Baked figs with brown sugar/cinnamon syrup, a rich vanilla icecream (Carte d´or) and chocolate mud-cake bats. A collegue of mine served baked figs for us last month, and i already made them twice since. They are so my kind of dessert; Super easy and extremely tasty!
Recipe: Wash and halve the figs - top with 1 teaspoon brown sugar (or more :-)- sprinkle with cinnamon - bake for 25 minutes at 180degrees. The sugar will soak through the figs and transform into a thick syrup.
For Trick or Treater´s coming round; Witch´s dead fingers.
I hope you'll find great inspiration in the book. I saw on your blog that you have a birthday coming up - hurry up and send me your adress at email@example.com maybe it will arrive just in time! :)
About the Popcakes... I haven't found the time yet - the garden needs closure before winter comes amongst many other things, but i know the design i want to use eventually :)
I was thrilled to attend a course at Sofisticake with Malene, who is an educated Royal Copenhagen painter. I hope there´ll be a part II, III and more, because it was extremely interesting and she´s a great teacher.
We practiced basic stroking-techniques - really difficult although it looked so simple when she demonstrated.
Most important - the course gave me lots of inspiration to carry on at home. These are painted with Wiltons white icing colour.
Taking a break from stroking...
-And taking it a bit further - just to see if i could. This is an image of Mads Stage (hence the initials on the heart), painted on the cookie with a picture lying beside me. This attempt is good enough for me - Note to self; Never say you can´t.
I tried out roses too...
There´s room for improvement, but i did surprise myself with these ones and
i´m looking forward to refine my efforts. I´ll definately get on with practising!
First step will be shopping for better brushes and lots of coloured dusts.
I always manage to need just that size of cupcake cases i don´t have in my rather large collection. Maybe it´s common knowledge, but a while ago i found out that by using the same cutter i want for my cakebites, i can fit the cupcake case just the size i like.
Just like this!
Thought i´d share, because it´s a great help for me and now i don´t
have to buy all these irregular cupcake case sizes that don´t really fit anyway.
This is for my mother-in-laws birthday tomorrow :) A regular chocolate-cake, spiced up just a bit. I baked a large round cake, torted it and cut out round pieces. Between two round pieces of cake, i put a dot of apricot glaze. Mostly for moisture, and to highlight the chocolate-taste. On top, i also put a dot of apricot-glaze, a few blue-berries and some peanutbutter creme.
And then a collar of dark chocolate creme. Voila!
Nice and easy, and i´m thinking it´ll taste great tomorrow :)
The cupcake-craze is definately followed by a POPcake-craze in cake-world/blog-land. I haven´t tryed them out yet, because covering with melted chocolate/candy/fondant is not my thing, but since i claim that anything is possible with sugar, and one should never underestimate the power of beginners luck, of course i´ll give it a go. So it´s on the list!
But as for now i have a copy of this fantastic POPcake-book to give away to one of my followers. The book explains very well how to make POPcake´s from A to Z, and there are many great designs in it too.
To enter, all you have to do is leave a quick comment so i know if you´re interested. (Of course you´re interested, but maybe you have a copy already :-)
Deadline is 20th of september. -By then i hope i´ve found time to make some POP´s!
Inspired by some of Katie Alice´s beautiful designs. I used in-lays technique on the two bottom dummies, (stamped out dots, flowers and leafs and replaced with other colours after covering "cakes" with fondant) it could be quite a challenge to use on real cakes, they certainly would have to be well cooled and firm, preferably without filling.