March
30
Filed Under (Cakes, Sweet Stuff) by Colleen on 30-03-2009

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Just finished this wedding cake as a demonstration project.  I wanted to have completed a LOT more of the gumpaste roses and other flowers but time was limited.  I will be adding more before I enter this in one of the upcoming catering competition events.  I had planned on painting black flowers on the white fondant tiers but went with a more decorative design.
This is white cake which is filled and crumb coated with a crusting cream cheese buttercream. It is then covered with white fondant which has black hand painted decorations. The green tier that supports the flowers is a foam drum covered in fondant. I don’t agree with sticking wired flowers directly into the cake, hence the need for a foam support layer for the flowers in the middle and on top.

The flowers and leaves are made from gumpaste, wired and hand painted with colored petal dust. The original intention was to only use roses but with the looming completion date I added gerbera daisies to fill out the sections more quickly. The black bands are colored fondant.

I am now ready to move on to other projects and work. Hopefully I will have more time to devote to my blogging which has suffered over the last few weeks due to project work and my daughter’s graduation from college.

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March
03
Filed Under (Sweet Stuff) by Coco on 03-03-2009

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Little squares of lemmony goodness!

Little squares of lemmony goodness!

Until recently, I didn’t realize just how much I love lemon flavoured desserts. My husband will eat slices of lemon skin and all which makes me cringe just thinking about it. You know the feeling, your toes curl up, your face puckers into all manner of strange expressions and your every nerve ending is on alert. Well that’s sort of how it feels to me!

So apart from lemon meringue pie, lemon bars are one of my favourite quick and easy desserts to whip up. This easy recipe has a sweet tart dough and a quick filling which you basically throw in the mixer bowl, whip and then pour over the pre-cooked dough… cook the filling for another 25 mins and presto you are done.

Components:

2 lb. 8 oz. Sweet Tart Dough, plain or coconut variation
Egg wash, as needed
Lemon or Lime Filling

Sweet Tart Dough

1 lb. 8 oz. Unsalted butter, softened
1 lb. 5 oz. Powdered sugar
1 pound Egg yolks
2 Whole eggs
3 lb. 8 oz. All-purpose flour

1. Cream the butter and powdered sugar in a large mixer bowl using the paddle attachment.

2. Combine the egg yolks and whole eggs. Slowly add the eggs to the creamed butter. Mix until smooth and free of lumps, scraping down the sides of the bowl as needed.

3. With the mixer on low speed, slowly add the flour to the butter-and-egg mixture. Mix only until incorporated; do not overmix. The dough should be firm, smooth and not sticky.

4. Dust a half-sheet pan with flour. Pack the dough into the pan evenly. Wrap well in plastic wrap and chill until firm.

5. Work with a small portion of the chilled dough when shaping tart shells or other products.

Lemon Filling
1 lb. 6 oz. Granulated sugar
8 Eggs
2 ounces Pastry flour
11 fluid ounces Lemon or lime juice
5 fluid ounces Milk
1/2 teaspoon Salt

4 ounces Powdered sugar for garnish

1. Roll the chilled dough out on parchment paper to fit the sides and bottom of a half-size sheet pan. Prick the surface of the dough with a fork and bake at 350°F (175°C) until the dough is light golden, approximately 15 minutes. If cracks develop during the baking process, patch with the leftover dough and return briefly to the oven.

2. Brush the baked dough with egg wash and return to the oven for 3 minutes or until the egg wash has set.

3. To prepare the filling, whip the sugar and the eggs just until smooth. Whisk in the pastry flour until well combined, then add the lemon juice, milk and salt.

4. Pour the lemon filling in the prebaked shell.

5. Bake at 325°F (163°C) until set, approximately 25 minutes.

6. Cool, then cut into 1 1/2 inch × 1 1/2 inch (4 × 4 cm) squares. Dust liberally with powdered sugar.

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