Raised over 30 pounds for Cancer Research and the October pink products were out for you to see and order. If you would like to order I am collecting for October...... preorder forms are ready! I love the SEXY PINK Spatula best...... Silicon too!
I started my marshmallow competition, 50p to play and this money goes to Cancer Research. Until the last week of October you can guess the total marshmallows in my Trifle Bowl to win your own BEAUTIFUL TRIFLE BOWL ........ difficult online but you have to be in it to win it........
As promised here are the recipes I used for my delicious cakes and butter icing, taken from the Hummingbird bakery and the most amazing raspberry butter icing from Magenta Cakes! Check these websites out, oh if I had more time for cake!
Vanilla Butter Icing:
250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml whole milk
a couple of drops of vanilla extract
Raspberry Butter Cream Frosting:
117g softened unsalted butter
340g of raspberries
1/2 teaspoon of lemon juice
300g of icing sugar sifted
Place the raspberries in a small saucepan on the hob and cook on a medium heat until the raspberries break down into a juice.
Pour the raspberry juice through a fine mesh strainer to separate the seeds. Place the juice back into the saucepan and simmer until it reduces to a 1/4 cup (60ml) of concentrated juice that will now look more like a puree.
Cool the raspberry puree back to room temperature ( I placed in the fridge overnight) whilst you make the butter cream.
Mix butter and gradually add the icing sugar followed by the lemon juice. Once raspberry puree cooled add to butter mixture. Not as stiff as usual butter cream add additional icing sugar to have the right consistency for piping onto cakes!
No comments:
Post a Comment