My Recipes


Chocolate Ganache

Here's how I do it.

200 ml double cream (I use Elmlea)
600 grams good quality chocolate (I use Galaxy or Callebaut)

Put your cream into a jug and blast in the microwave until bubbling (takes me approx 2 mins)
Pour over chocolate and stir like crazy until no lumps.
If a few lumps remain I put it back in microwave for ten secs.

Let stand for 30 mins at room temperature stirring occasionally.

You are wanting a thick toothpaste consistency :)

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Here’s the recipe I use for most of my deep carved cakes. I have a fan assisted oven.

Madeira Cake

Makes a 10" Round 
500g of Unsalted (sweet) butter
500g of caster sugar
500g of Self-Raising flour
250g of plain flour
9 eggs.


Preheat the oven to 150c

Grease and line the cake tin with baking parchment.

Cream the butter and sugar together until light, fluffy and pale. Sift the flours together in a separate bowl.

Beat the eggs into the creamed mixture, one at a time, following each with a spoonful of flour, to prevent the mixture curdling.

Sift the remaining flour into the creamed mixture and fold in carefully with a large metal spoon. Add any flavouring, if using. (I add 1 tablesp of vanilla).
At this point I reduce the cooker temp to 130c

Transfer to the lined tin and bake for 1 1/2 to 2 hours. . Baking time will depend on your oven , the cake tin used and the depth of your cake. When the cake is ready it will be well risen, firm to the touch and a skewer inserted into the middle will come out clean.

If you need to up/down size try this handy tool 
http://www.cakebaker.co.uk/apps-for-bakers/cakeometer-get-started-converting-tin-sizes/

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Modelling Chocolate


300 gms of white choc or 300 gms of white candy melts (I used Asda cheap choc buttons and PME melts)

140ml of liquid glucose (I used Dr Oetker and one tube is 140ml)


1. Melt choc or melts in microwave for one min then stir. Continue in 30 second bursts until completely smooth and melted.

2. Cut the end of the tube and add glucose to chocolate. Stir slowly just until it starts to thicken (about 30 seconds) then pour onto clingfilm and wrap tightly. Don't be tempted to stir for longer.

Leave for at least two hours (overnight is best) then unwrap and knead well until soft (will be hard ). Re wrap until needed.

TIPS

If you find that the chocolate has tiny little lumps in do not despair. Just pop it back in the microwave for ten seconds and knead well and they will disappear. Re wrap and leave for an hour or two.

This can be coloured in the same way as fondant. Simply knead in until desired colour is achieved then wrap.

Make sure any unused mc is wrapped tightly in clingfilm and stored in an airtight container.
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Marshmallow Fondant/Sugarpaste

900 grams icing sugar



450 grams marshmallows (I use asda cheap pink and white and split them)


1 1/2 tablespoons of waterTrex or white fat of choice


1. Put the marshmallows and water into a bowl and microwave in 30 second blasts, stiring between until melted and smooth.

2. Add 1/4 of the icing sugar and stir in until incorporated then add half of the remaining sugar and repeat.




3. Rub a generous amount of trex onto your work surface (it really does help) and tip your mix onto it and give it a little knead.

4. Gradually add in the last of the icing sugar and knead well until smooth.

5. Rub a layer of trex over your ball of fondant and tightly wrap in clingfilm.

Leave it to rest overnight.

Tips:

This fondant can be coloured in all the usual ways.

When needed unwrap and knead....dont worry if it feels quite stiff,its meant to.

Just pop in a bowl and microwave for a few SECONDS (ten is generally enough). It will soften up lovely :)

I roll mine with a little cornstarch but icing sugar works just as well.

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