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 :)