Candied Tomatoes on Basil Leaves

Candied Tomatoes on Basil Leaves

A sophisticated canapé

12 vine-ripened cherry truss tomatoes

125g caster sugar

12 basil leaves

Line a baking tray with baking paper. Remove the tomatoes from the vine, leaving the stalk attached. Place the sugar and 1/4 cup (60ml) water in a heavy-based saucepan and stir over low heat until the sugar dissolves. Increase the heat to medium and cook, without stirring, for 6-8 minutes until the sugar is a golden caramel. Remove from the heat.

Working quickly, hold a tomato by the stalk and carefully dip in the caramel to coat, then place on the tray and set aside for 2-3 minutes to harden. Repeat until all 12 tomatoes are covered in caramel.

To serve, arrange the basil leaves on a platter, then top each basil leaf with 1 candied tomato.

Gluten Free Kisses with Passionfruit filling

Kisses

• 3 eggs
• 1/2 cup (110g) caster sugar
• 3/4 cup (110g) cornflour
• 2 Tbsp pure icing sugar

Passionfruit filling

• 90g dairy-free spread
• 1 1/2 cups (240g) pure icing sugar
• 2 Tbsp passionfruit pulp
• Preheat oven to 180°C/160°C fan-forced
• Line 12-hole round based patty pans with small baking cases
• Beat eggs in a small bowl with an electric mixer, until thick and creamy
• Add sugar, one tablespoon at a time, beating until sugar dissolves between additions
• Gently fold in triple-sifted cornflour
• Drop one level tablespoon of mixture into each pan hole
• Bake cakes for about 10 mins
• Turn cakes immediately onto baking-paper-covered wire rack by tapping upside-down pans firmly on the bench to release the cakes
• Cool
• Make Passionfruit filling
Beat spread in a small bowl with electric mixer until as white as possible
Gradually beat in sifted icing sugar
Stir in passionfruit
• Sandwich cold kisses with passionfruit filling. This basis biscuit recipe allows any manner of filler or topping. My special is fresh cream topped with a strawberry or cherry.

Sugar Veil style Mixture

1/4 cup boiled water
1 Tbs tylose powder
1 Tbs confectioner sugar
2 Tbsp corn starch
1/4 tsp meringue powder/egg white powder
1/2 tsp corn syrup (Karo's preferred)
Pinch of white icing color or one of your choice color
Note: Recipe can be doubled for larger batch

1. Add tylose powder to boiling water and mix until clear. It might take a bit of effort, don't worry).
2. Once clear, mix in the confectioner sugar well.
3. Next, add cornstarch and combine.
4. Mix in the meringue powder/egg white powder
5. Add your corn syrup.
6. Add white icing colour or your chosen colour to the mixture.

*You can keep in the refrigerator for a week.
When you want to use it, let it come to room temperature and give a little mix.
*Be aware it will go mouldy if you don't use it. So don't make a huge batch if you don't plan on using it all within a week.
*You are able to store the lace in a plastic zip lock bag and to restore the elasticity, place a slightly damp cover or paper towel on top. You don't want to do this for too long or you will destroy it.
*The water you use can affect the outcome. Your best chance is using distilled water. Avoid mineral, fluoride, or tap water.

Recipe Originally Posted by DawnEdwards
http://cakecentral.com/t/32371/i-think-i-may-have-cracked-the-sugarveil-recipe-maybe/135 

Poly Dowels

Poly Dowels are easy to use Interior Cake Pillars, from USA.

They are much easier to use than the wooden variety, they cut cleanly to size required using scissors.. Although light they are very strong, they are available in various lengths. We stock 12inch and 16inch length dowels.

These Poly Dowels are also suitable to house wired decorations in cakes, as they protect the inner cake from the exposed wires.

Pecan Caramel Popcorn Crunch

• Pecan Caramel Popcorn Crunch

• Ingredients

  • 2 cups  Pecans, cut in half
  • 8 cups popped popcorn, about 1 cup of kernels
  • 2 cups brown sugar, packed
  • 1/2 cup  butter
  • 1/2 cup light corn syrup
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups marshmallow, optional

  

  Instructions

  1.    Preheat oven to 350 degrees

  2.    Place pecans on cookie sheet and bake for about 8-10 minutes or until toasted and fragrant

  3.    Reduce oven temperature to 250 degrees

  4.    Combine popcorn and pecans in a large bowl and set aside

  5.    In a medium heavy saucepan, combine brown sugar, butter and corn syrup

  6.    Bring to a boil over medium-high heat, stirring until the butter is melted

  7.    Cook mixture until it reaches 250-270 degrees, using a candy thermometer - about 4 minutes, do not stir

  8.    Remove from heat and add vanilla, almond extract, salt and baking soda, stir to combine

  9.    Carefully pour over popcorn mixture, toss well to combine

  10.  Place on greased cookie sheet and bake for about 1 hour stirring occasionally. Mixture should be dry but a little soft to the touch

  11.  Remove from oven, pour back into large bowl and add candy corn if desired

  12.  Store in airtight container up to 2 weeks

"Little Mac" Macarons

The Bun
Colour your Macaron batter with a little brown and yellow food colour to achieve the bun tone, and then top with some sesame seeds before baking.

 

 

Burger filling
The patties were made by cutting out circles from readymade chocolate biscuits (or bake a batch of brownies, if you have time). For the lettuce and cheese slices, colour white fondant with green and yellow food colouring and roll it out thinly. For the cheese cut out a neat square, and for the lettuce cut a rough circle and frill the edges roughly with you fingertips for a realistic effect.

 

Ganache sauce
1/4 cup pure cream and 150g white chocolate combined in a bowl over a pot of simmering water.

 

To assemble Little Mac together layer the lettuce, cheese, patty and macaroon shells with a little ganache in between.

 

The Kids love these, Adults are also fascinated. These are an alternative to the cupcake version.

Orange & Cranberry Cookies

 

Orange & Cranberry Cookies

 Ingredients

• 3/4 cup butter, room temperature
• 1 cup sugar
• 1 egg
• 2 tablespoons fresh orange juice
• 2 teaspoons fresh orange zest, finely chopped
• 2 cups flour, all-purpose
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 cup dried sweetened cranberries

Orange Sugar for coating

• 1/2 cup sugar
• 1 teaspoons fresh orange zest, finely chopped

Instructions

1.     Preheat oven to 350 degrees and line cookie sheet with silicone mat or parchment paper

2.     In a large bowl, cream together the butter, sugar and egg

3.     Add orange juice and zest, blend well

4.     Combine flour, baking soda and baking powder. Gradually add, creaming after each addition

5.     Stir in cranberries

6.     Combine sugar and zest for coating in a small bowl

7.     Scoop cookies with a cookie scoop or tablespoon, roll into ball then roll in orange sugar

8.     Place on cookie sheet

9.     Bake for 11-12 minutes - rotating pan after 6 minutes

10.  Cookies should be firm but still soft in the centre

11.  Let set on pan for 2 minutes then remove to cooling rack

12.  Store in air tight container