Showing posts from August, 2015

※ Amelie's 3rd Birthday Party (Frozen Theme)

Shot glass desserts: Left to right strawberry mousse, chocolate mousse & lemon jelly Olaf Cake: Angel food Cake filled with  Bonne Maman strawberry preserves. Decorated with blue candied coated chocolate. Take home drink bottles: All blue with exception of birthday girls in pink. Elsa Cake: Angel food Cake filled with  Bonne Maman strawberry preserves Decorated with white candied coated chocolate. Assorted Frozen Character lolly bags: Theses were a big hit! Assorted character cupcakes: Angel food Cake topped with vanilla buttercream and blue crystal sugar. ANGEL FOOD CAKE Angel food Cake filled with  Bonne Maman strawberry preserves : recipe adapted from INGREDIENTS 1 1/4 cups white flour 1 3/4 cups white sugar 1/4 teaspoon salt 1 1/2 cups egg whites 1 teaspoon cream of tartar 1/2 teaspoon vanilla extract DIRECTIONS Beat egg whites until they form stiff peaks, and then add cream

※ Cordials

RASPBERRY CORDIAL Sugar syrup - 2 cups water+2 cups sugar 300g raspberries (fresh or frozen) juice of 2 lemons 2 teaspoons tartaric acid Make the sugar syrup. Add the raspberries and lemon juice then simmer for 5 minutes. Stir well, and mash the raspberries up a little. Add the tartaric acid, then put the mixture through a strainer and allow to cool. Pour into a bottle and store in the fridge for up to 2 weeks. LEMON CORDIAL 8 lemons Sugar syrup - 1.5 litres water + 1.5 kilos sugar, boiled together until the sugar has dissolved. Grate about 2 tablespoons of rind from the lemons before you cut them. Juice the lemons - if you put them in the microwave for a minute before cutting them, you'll get more juice. Add the grated rind and the juice in a large bowl. Pour the sugar syrup over the juice and mix well. PINK LEMONADE 400g strawberries, hulled, plus extra to garnish 130g (8 tbs) caster sugar 160ml (8 tbs) lemon juice Soda water and ice cubes, to serve Place the str