Saturday, 25 February 2012
1 1 /2 oz butter
2 fl oz double cream
1 tsp fleur de sel
Melt the sugar over a medium heat and when it turns a deep amber colour add the butter and whisk until melted. Add the fleur de sel and cream, take off the heat and whisk until smooth. Easy!
You can fill cakes, pour over ice cream, whatever you desire!
I have never liked the idea of the traditional way of making cake pops so set about creating my own way. Instead of breaking up cake and combining with buttercream - yuk! I bought a silicone mould to make perfect little circles of sponge which are then popped onto a stick and covered with melted chocolate and decorated. This is going to be my new favourite baking item - love them and they taste soooo good!
Friday, 10 February 2012
Sunday, 5 February 2012
I saw this on Pinterest and gave it a go, took seconds and it looks so pretty, going to make lots in different sizes and with different edges. I used an old copy of an Encyclopedia that I've had for years so won't be running out of paper any time soon!!