Baby Shower Cupcake Class

Join our class on Saturday the 9th of June from 10am to 3pm. Cost is $150.00.
Call 96386945 to book.

Macaroon or Macaron

What is the difference between Macaroons and Macarons?

This entry is in answer to the many customers who pose this question.

Small round dry pastry made of almond paste, sugar and egg white.
The origin of pastry is unknown. Some authorities suggest that this little biscuit was invented in Italy, and from there came to France, where it was appreciated by connoisseurs, and was subsequently mass produced.

Delicately flavoured macaroon are made in various parts of France. Those of Nancy are considered the best. They have been made for nearly two centuries by successive generations of the same family, and are know as the macaroons of the "Macaroon Sister".

In the eighteenth century, it became the custom in many convents for the Nuns to make macaroons. The Nuns of the Convent of the Visitation of Our Lady at Melun made these and other sweetmeats.

When, in 1748 the Court was at Fontainebleau, the Dauphin and his wife went to visit the Convent, at the Port of Biere. The procession was addressed by the Mayor, who offered the visitors a ceremonial bottle of wine with a basket of biscuits, macaroons, sugar sticks and other sweetmeats.

In accordance with a regulation regarding the naming of foodstuffs, the above biscuits may no longer commercially be called macaroons in France.

There are many variations to the recipes being used today in the preparation of Maroons; Plain; Crisp; Hazelnut; Montmorillon; Niort; a la Parisienne and soft.

Sandra
http://www.sweetdeliveries.com.au/

New Wilton Products

New On Our Shelves;

        Cutters; Baby Shower Cookie Cutters

                                                      Stackable Bear Cookie Cutters

Sugar Edible Pattern

Straight Edge Cutter

Tweezers

TWEEZERS

 Fine Head Tweezers arrived today from Wilton - limited stock.






Sugar Edible Sheets in  plain colours and patterns. The latest range of cutters for use with Sugar Sheets, Fondant and Gum Paste.


Also included in the order are a new range of cutters, and border cutters.

www.sweetdeliveries.com.au

Clicksticks-Tippit Cutters

These cutters are a source of many questions from customers. The most common problem is getting the letters out of the cutters without sticking.

Step 1. Colour and roll out your fondant until it does not stretch any further. This means it will be as thin as you can get it.

Step 2. Leave it exposed to the air for between 1/2 and 3/4 of an hour. This allows the surfa...ce to dry.

Step 3. Dust the letter you want to cut out with a little cornflour, tap out the excess.

Step 4. Cut strips as per the directions. Press the letter cutter into the fondant, then either push for clickstick, or tap for the tippits and the letters will release easily.

Step 5. Have a tooth pick handy in case of distortion, gently guide the edges into place.

Alway cut at least two of each letter, just in case one breaks.

www.sweetdeliveries.com.au

Eggs

Saturday May 12th 2012

Freshness of Eggs

Freshness of Eggs

This is an extract from my beautiful 1960 edition of "New Larousse Gastronomique".

A fresh egg is heavy. When shaken, it should feel well-filled. As the shell is porious, the water which encloses the inner part of the egg evaporates. An eggbloses a tiny fraction in weight every day. It is easy to gauge the freshness of an egg by plunging it into a 12 per cent solution of salted water (Cooking Salt). If the egg is very fresh, it falls at once to the bottom of the water. If it is a few days old it floats.
If it is bad it floats to the top. This method does not apply to eggs that have been preserved in water and limestone or other liquid.

The composition of the egg varies with the breed of the hen and its diet - the latter also influences the flavour of the egg.

The best eggs come from Free Range hens, which eat the right proportion of grain and vegetable matter.

Dietetically, the fresh egg is almost a complete food. It contains easily assimilable proteins, fats, Vitamins A, B, D and E (only vitamib C is absent), an appreciable amount of iron, abnd a number of valuable mineral salts: magnesium, a minute quatity of calcium, sodim, potassium, manganese, copper, zinc, chlorine, iodine, fluorine etc. The egg being a bearer of life, also contains precious oligo-elements.

As we use eggs in almost every cake we bake, I thought may be of interest to know a little more about them. I will not take an egg for granted anymore.

Next week: History of Butter

www.sweetdeliveries.com.au

Mothers Day

Mothers Day - Sunday May 13th

We have combined three delicious flavours in our Mothers Day Macarons. Strawberry, Chocolate and Pistachio. The fluffy Macarons are sandwiched together with a smooth white chocolate ganache. These delicious treats will delight Mothers and Grand Mothers. A box of our Macarons is the ideal gift for the Mother who has everything, little morsels which can be enjoyed with a cup of tea or coffee.

The minimum order is a box of 12 (mixed flavours) costing $30.00.

Your box of these light and delicious Macarons will be beautifully ribboned, all you need to do is to add your special card.

If you wish to discuss this option with us just ring 9638 6945, we will assist you.

www.sweetdeliveries.com.au