Practicing the art of Royal Icing

 

This would be my 2. attempt of Eddie Spence-ish cake decorating... Or what´s left of it.

 

Lots and lots of Royal Icing has been scraped off again, including a lower Lambeth-method-piping border that made my eyes go sore...

 

...It´s all just because i´m missing the right sized tips!

The art of Royal Icing

My latest book purchase.

Now there´s no excuse...

Oreo Cheese(cup)cakes

Today - one of the hottest days in Dk i decided to make not one, but 36 small cheesecakes. It sure would have been a lot less time consuming to make 1 or 2 large round ones, but when inspiration hits, you have to obey...

So theese - and their other friends - are going with Miss Sofie to school tomorrow.

I hope the young ones like them :)

I love these cupcake cases, they would be great for icecream too..

 

For english recipe go to Bakers Royale

 

 

In danish:

Til ca. 16 cupcakes

 

200 g digestives - 50 g lys brun sukker - 100 g smeltet smør

 

100 g knuste Oreo´s - 1 bøtte mini Oreo´s - 1/2 liter fløde - 450g philadelphia ost (ikke light) - 85 g suger - 1/2 tsk salt - 1 spsk citron saft - 2 tsk vanille sukker

 

Digestives, sukker og smeltet smør blendes godt sammen og presses godt ned i muffinsforme eller lignende. Til mine små forme er brugt 20 g pr. form.

 

Fløden piskes stiv og sættes til side.  Herefter hældes blødgjort ost, sukker, salt, vanillesukker og citron saft i en skål og piskes til det er godt blandet sammen, cirka 3-5 minutter. Fløden blandes i, (gem lidt til pynt) og der piskes til blandingen er blød. De knuste Oreo´s foldes i til sidst.

 

Herefter fyldes blandingen i formene og de sættes i køleskab 6 timer eller bedre endnu, natten over.

 

De serveres kølige f.eks. som her, med en dut flødeskum på toppen og en mini Oreo.

 

Tart with Amarena cherries

Chopped chocolate melting on a hot tart..

 

Tart with sour creme/whipped cream with vanilla, dark chocolate, Amarena cherries and mint leaves from my herb-garden. - Danish recipe here

I have a strong feeling, this Fat Daddio baking tin and i will become very close friends! :)

Blossoms

This dummy took like an hour or so to make - you gotta love the Blossom Sugar art molds for a fast production.

You simply roll out your fondant, cut with the cutter, place in the mold - press, and then you have the cutest little flower with amazing details. On the backside also!

The colour is Wiltons Pink Terracotta - nice :)