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alligande

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Everything posted by alligande

  1. I use a wooden strip that has slots in it and mounted on the wall like a magnetic one, dont know where the first one came form my mother had one, and has had a couple made since. ( i made mine) Advantges I have found over the magnetic strip are that heavier knifes dont fall off, cant knock the knifes and break the tips (been tried) I dont like blocks cant clean and take up counter space.
  2. I eat marmite, but dont ever attempt to feed it to people that where not raised on either marmite or vegemite gross is the response you will get. From a food cost you might want to consider using whipped cream, either plain or chantilly for the scones, those little jars are expensive. As I mentioned earlier most tearooms I have been in the UK dont serve clotted cream for the same reason. The scones are just as tasty and alot less expensive. I second that cream cheese will not work as a sub. Re the fire inspector, can you use a electric hotplate for cooking sugar? there are some really good commercial ones out there. I am presuming you cant use the burners because they are gas.
  3. Butterfly cake, is a cupcake any flavor, but you take a small cone shaped piece of cake out of the center, put in filling cut the cone in half, place back on top of the cake in the shape of wings, just the way brits serve cup cakes. Glad you figured out the cream tea, when you grew up with something you never think about how odd it might sound!
  4. To claify a cream tea. It has nothing to do with the tea you get tea, a scone served with jam ( or preserves what ever you want to call it), butter and clotted/whipped cream. generally the fixings are served on the side, as it is very indivual think how much you put on the scone. The scones served are either plain or currant, always round and hopefully fluffy! In a british cup of tea you never use cream, only milk and if you want to be very fussy the milk goes in first good luck
  5. I was about to post this, to clarify (I hope) you can have afternoon tea with or without cream. Cream is just more decadent. The other thing is clotted versus whipped. Clotted cream is a tradition of the west country, when you have a "cream tea" in most parts of Britain the cream will just be whipped.
  6. When you walk into a British supermarket the eggs are not refrigerated so I guess it all depends on which food safety experts we are listening to
  7. I was just about to mention this, too. It does include dried skim milk powder, which was the reason I had to stop buying it (son is allergic to milk). I too ate it cold, but would add additional dried fruit to the mixture. Alpen has a no-sugar added blend, in addition to the original. Sugar makes a BIG difference. ← I actually like the sugar less version, the orginal is a to sweet for me. Thanks for the input
  8. I love Alpen for breakfast, but as it is an imported item it is expensive so I was wondering if any one had a formula for making it yourself. Thanks
  9. Thanks for the great demo, now I really want to go out and get the stuff and make choclate, sadly my piggy bank is not full enough at the moment
  10. Looking forward to it, I found the website a few days ago and was facinated, this is perfect timing.
  11. Thanks for all the input, I met with the bride and yes she is allergic to all Cow dairy, eggs and lots of other things. Intrestingly she can have goat and sheep products. I am going to do a choclate cake with a soy rasberry ganache filling which I hope will have enough flavour to overcome any weekness in the actual cake.
  12. When I bake tradtional fruit cakes, I wrap the outside of the cake pan with Newspaper, and cover the top of the cake with a disk of parchment paper, with a hole cut in it both these techniques help prevent cracking. Hope the following link helps. My fruit cake is a variation of the one Delia uses although it came to me from grandmother. http://www.deliaonline.com/recipes/the-cla...ke,1293,RC.html
  13. I dont know the details, I have only spoken to her over the phone and have a meeting at the end of the week to discuss details. I thought egullet might have some good suggetions that I could put forward rather than a mediocre box mix. My suspicion is she is allergic to dairy, but only mentioned butter as that is a common cake ingredient, but I will know more later.
  14. Thanks for all the input, I mentioned that, but the bride is a first time bride in her 40s so she gets what she wants. When I spoke with her she has recently started using a cake mix, which she described as been good for some one who has not eaten cake in years, but wasnt an excellent cake so I was hoping to be able to find something better That's the series I worked up a wheat free cake from. I tweaked her recipe a little. Her flour blend is rice flour, potato starch flour, and tapioca flour. Then you make a cake mix from that with sugar, baking powder, vanilla powder, salt, and xanthan gum. And from that you make a batter with eggs, oil and lemon soda. It's a bit of an exercise in scaling, but it works. I made three 12", one 10" and one 7" cake for a wedding back in November using this recipe. I occasionally have people ask for it with no eggs, no dairy, so I use the energ egg replaces, which I think might be in her recipe, and soy or rice milk to make a covering ganache. It's very palatable when freshly made. ← Mcduff would you mind sharing you recipe with me? what flavor was the cake? I dont think I will be able to use spelt flour but I would love the vegan buttercream recipe
  15. I have been approached by a bride who is allergic to wheat, butter and eggs. I can handle the wheat allergy, but I am stumped by the other two. Looking for suggestions for the cake and for the fillings. The cake will be enrobed in fondant so that works. She also wants the whole cake (for 80) to be allergy proof so what ever is left she can eat. As every one should be able to enjoy cake any suggestions Thanks Karen
  16. As far as I know there are 2 tradtional sauces, the hard brandy sauce or the custard based brandy sauce, it is personal preference and people have very strong oponions on this I for instance love christmas pud with runny brandy sauce but hate the hard variety. If you are making this for a gathering including brits I would make both then you can please every one. Christmas puds can be microwaved very succesfully and with a lot less fuss than the tradtional steaming.
  17. I am talking to a caterer about sharing/sub-letting her kitchen for wedding cakes etc. For the time being this will be part time and I am clueless as to what is an appropriate amount to be paying. If any one else is in a similiar position I would love some input. Thanks Karen
  18. That is why I turned to egullet! I follow directions well Luckily the dog was a black lab so the sugar turning was not a problem, and I was really pleased with the way he looked, just slightly sticky. I did use powdered color.
  19. Thanks for the input Wendy, . The first attempt was as a result of this. that was why I tried diffrent temps. Ewald Notter in hios book said that this was a potential problem so on the later tries I cooked the sugar longer, I am in New England and we had lovely weather, no humidty (for a change) and high 60s No the figurine went on at the site. My first choice but I cant buy it locally, and did not have time to order PS Wendy why can I not get the quotes to work?
  20. this was my first attempt at casting sugar into a silicone mold (i have no experience with any pulled/poured sugar work) I carefully followed the directions in 3 different books including Ewald Notters, and made 3 attempts at my black lab, each time I cooked the sugar to a diffrent temp. Notters book said 154c so that was my first go, my final one was 165c. Each time the finished dog came out great, but within a very short time it became sticky, the one I held overnight in a box with dessicant ( normally used for gumpaste flowers) had lost all detail. Does poured sugar go sticky very quickly, or did I do something very wrong? The dog did look great on the cake though! Karen
  21. The variations are the proportions of butter/eggwhites/sugar. Some have more sugar others more butter and so you get slight variations in taste and texture and so I was just wondering what combination others used. karen
  22. I have tried a number of diffrent variations of Italian meringue buttercream, and they often perform/handle diferently and was wondering what favourites others had?
  23. alligande

    Jelly Roll

    I have never used a towel to roll swiss/jelly roll style cakes, always used waxed paper, at school in England that was what was used + my gran a great baker used it! Sprinkle with powdered sugar before turning the cake out.
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