Comments for Foodolution http://foodolution.com A helpful pair of hands just when you need them Thu, 28 Aug 2008 08:02:51 +0000 http://wordpress.org/?v=2.3.3 Comment on Home-made fondant fancies by Foodolution » Mr Kipling’s Big French Fancy! http://foodolution.com/home-made-fondant-fancies/#comment-68 Foodolution » Mr Kipling’s Big French Fancy! Wed, 27 Aug 2008 13:37:50 +0000 http://foodolution.com/home-made-fondant-fancies/#comment-68 [...] this post if you fancy seeing some little ones I made [...] […] this post if you fancy seeing some little ones I made […]

]]> Comment on Wedding Cake Pictures by Polly http://foodolution.com/wedding-cake-pictures/#comment-55 Polly Sun, 10 Aug 2008 18:40:24 +0000 http://foodolution.com/wedding-cake-pictures/#comment-55 And extraordinarily yummy it was too, both visually and tastefully/flavourfully - a real joy to behold as well as eat, thank you, love, Min xx And extraordinarily yummy it was too, both visually and tastefully/flavourfully - a real joy to behold as well as eat, thank you, love, Min xx

]]> Comment on Gloucester Taste Festival Cupcake Recipe by Gayle http://foodolution.com/gloucester-taste-festival-cupcake-recipe/#comment-44 Gayle Sun, 03 Aug 2008 10:28:07 +0000 http://foodolution.com/gloucester-taste-festival-cupcake-recipe/#comment-44 these are so beautiful these are so beautiful

]]> Comment on Cake Decorating Techniques by Foodolution » Gloucester Taste Festival Cupcake Recipe http://foodolution.com/cake-decorating-techniques/#comment-43 Foodolution » Gloucester Taste Festival Cupcake Recipe Sat, 02 Aug 2008 16:38:25 +0000 http://foodolution.com/cake-decorating-techniques/#comment-43 [...] If you like the decoration on the cakes in the photo, I explain how the flowers are made here. [...] […] If you like the decoration on the cakes in the photo, I explain how the flowers are made here. […]

]]> Comment on Better than Baked Beanz! by Alan http://foodolution.com/better-than-baked-beans-to-beanz/#comment-42 Alan Mon, 21 Jul 2008 20:10:04 +0000 http://foodolution.com/better-than-baked-beans-to-beanz/#comment-42 Congratulations Bruce and Sara STANLEY !!!! Wishing you a very happy and successful marriage. Congratulations Bruce and Sara STANLEY !!!!
Wishing you a very happy and successful marriage.

]]> Comment on Cake Decorating Techniques by AA http://foodolution.com/cake-decorating-techniques/#comment-39 AA Fri, 18 Jul 2008 03:10:55 +0000 http://foodolution.com/cake-decorating-techniques/#comment-39 yeah!!!! YEAH!! shut up SARA practise doesnt make perfect! thats what i thought!!!!!!!!!! HA yeah!!!! YEAH!! shut up SARA practise doesnt make perfect! thats what i thought!!!!!!!!!! HA

]]> Comment on Home-made fondant fancies by Sara http://foodolution.com/home-made-fondant-fancies/#comment-38 Sara Sun, 29 Jun 2008 14:57:49 +0000 http://foodolution.com/home-made-fondant-fancies/#comment-38 Hi Pixie, I haven't got time to add the recipe in full at the moment (lots of baking and cake decorating in progress for my wedding in two weeks!), but if you can't wait to make some I hope this helps...you'll need a cake recipe which isn't too fragile, such as genoese, baked in a square/rectangular tin. Leave overnight so it's easier to cut. You'll also need buttercream (or other filling cream or lemon curd) and fondant icing (different to 'sugarpaste' which is sometimes confused with fondant). I'll leave flavours, colours and decoration to your imgagination. Trim off any dome along with the top 'skin' of the cake. Carefully slice the cake into two layers and sandwich with buttercream before cutting into cubes of the size you want. (You can omit the layering stage if you don't want filling in the cakes). Warm some (not all) buttercream slightly so it's really easy to spread with a small pallet knife and coat the tops and sides of each cube to seal in the crumbs and make a smooth surface. Pipe a bulb of (not warmed!) buttercream on the top of each cube. Set aside to set for at least an hour. If you can get hold of ready-made fondant* (that's easier to use than the 'Quick Fondant' below), warm to blood temperature (add colour if you want to). With the cakes on a cooling rack over clingfilm or baking parchment to catch drips, use a piping bag to pipe the icing over each cake. Start at the top and work in a spiraling line to the top edge then zig-zag across each side until the cake's covered. Lift and tap the cooling rack gently to help the icing run down and get rid of any air bubbles. Alternatively you can dip the cakes with a fork or by hand but it takes practice and it's hard not to get crumbs in the fondant. To make quick fondant - which also means you have to work quickly with it as it sets fast - heat the following together gently to blood temperature. You can keep gently re-heating it when it's crusted over and the crystals will melt again but don't let it get hot, only warm. 16g Glucose 20g Water 40g Lemon Juice 420g Icing Sugar Let me know how it goes if you try them! *You can make your own real fondant if you want to but it's quite a time-taking process. Sara Hi Pixie, I haven’t got time to add the recipe in full at the moment (lots of baking and cake decorating in progress for my wedding in two weeks!), but if you can’t wait to make some I hope this helps…you’ll need a cake recipe which isn’t too fragile, such as genoese, baked in a square/rectangular tin. Leave overnight so it’s easier to cut. You’ll also need buttercream (or other filling cream or lemon curd) and fondant icing (different to ’sugarpaste’ which is sometimes confused with fondant). I’ll leave flavours, colours and decoration to your imgagination.

Trim off any dome along with the top ’skin’ of the cake. Carefully slice the cake into two layers and sandwich with buttercream before cutting into cubes of the size you want. (You can omit the layering stage if you don’t want filling in the cakes).

Warm some (not all) buttercream slightly so it’s really easy to spread with a small pallet knife and coat the tops and sides of each cube to seal in the crumbs and make a smooth surface. Pipe a bulb of (not warmed!) buttercream on the top of each cube. Set aside to set for at least an hour.

If you can get hold of ready-made fondant* (that’s easier to use than the ‘Quick Fondant’ below), warm to blood temperature (add colour if you want to).

With the cakes on a cooling rack over clingfilm or baking parchment to catch drips, use a piping bag to pipe the icing over each cake. Start at the top and work in a spiraling line to the top edge then zig-zag across each side until the cake’s covered. Lift and tap the cooling rack gently to help the icing run down and get rid of any air bubbles.

Alternatively you can dip the cakes with a fork or by hand but it takes practice and it’s hard not to get crumbs in the fondant.

To make quick fondant - which also means you have to work quickly with it as it sets fast - heat the following together gently to blood temperature. You can keep gently re-heating it when it’s crusted over and the crystals will melt again but don’t let it get hot, only warm.

16g Glucose
20g Water
40g Lemon Juice
420g Icing Sugar

Let me know how it goes if you try them!
*You can make your own real fondant if you want to but it’s quite a time-taking process.
Sara

]]> Comment on Home-made fondant fancies by PIXIE KENNEDY-CLARK http://foodolution.com/home-made-fondant-fancies/#comment-37 PIXIE KENNEDY-CLARK Sat, 28 Jun 2008 17:48:36 +0000 http://foodolution.com/home-made-fondant-fancies/#comment-37 Hi there!! I would so love the recipe for home-made fondant fancies have searched every where for one so if you had a spare moment to put yours up it would be much appreciated!! thanks pixie Hi there!!
I would so love the recipe for home-made fondant fancies have searched every where for one so if you had a spare moment to put yours up it would be much appreciated!!
thanks
pixie

]]> Comment on Chocolate Beetroot Cake in a Recycled Tin by Liz http://foodolution.com/chocolate-beetroot-cake-in-a-recycled-tin/#comment-36 Liz Mon, 23 Jun 2008 00:30:36 +0000 http://foodolution.com/chocolate-beetroot-cake-in-a-recycled-tin/#comment-36 Wonderful ,I made it for a breakup party for 14 mature aged ladies .We have just completed tertiary study. A wonderful fitting ,celebration recipe and excellant for ease of serving.Oh the taste is heavenly !! Wonderful ,I made it for a breakup party for 14 mature aged ladies .We have just completed tertiary study. A wonderful fitting ,celebration recipe and excellant for ease of serving.Oh the taste is heavenly !!

]]> Comment on The Joy of Foraging No. 2: Elderflowers by Sara http://foodolution.com/the-joy-of-foraging-no-2-elderflowers/#comment-33 Sara Thu, 19 Jun 2008 10:22:08 +0000 http://foodolution.com/the-joy-of-foraging-no-2-elderflowers/#comment-33 Hi Moira, I'd say come and have some of our elderflowers but they're already going over! Did your elderflower champagne always work? I made it several years running and it was either glorious or flat (maybe I didn't pick it on a warm enough day) - hence playing safe this year...as well as being dubious about transporting it to the wedding in case it exploded! That's what happened to some of last year's ginger beer when we risked putting it in 2L plastic bottles! Hi Moira, I’d say come and have some of our elderflowers but they’re already going over!

Did your elderflower champagne always work? I made it several years running and it was either glorious or flat (maybe I didn’t pick it on a warm enough day) - hence playing safe this year…as well as being dubious about transporting it to the wedding in case it exploded! That’s what happened to some of last year’s ginger beer when we risked putting it in 2L plastic bottles!

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