Well there I am putting together a Christmas cake for the next book. As it's only March it's a bit early to get enthusiastic about Christmas so to get in the mood I had put on a Christmas hat and was playing Christmas music full blast.
Suddenly I realise the doorbell's ringing. I answer it - it's a delivery man and he's looking at me a bit strangely. I realise I'm still wearing the Santa hat and "Little Drummer Boy" is belting out of the kitchen.
He hands me a parcel. "Present for you" he says. We look at each other. He doesn't miss a beat. "Ho Ho Ho" he says totally deadpan. As I shut the door I see his shoulders in his van heaving with laughter.
I suppose it's nice that my work entertains people even if it's not in quite the way I'd intended!
I have now removed the Santa hat and am playing "Take That"!
Friday, 4 March 2011
Tuesday, 8 February 2011
Gelatin (Gelatine) Icing Recipe
Ingredients
5 tablespoons water
2 sheets (leaves) gelatine
2 teaspoons liquid glucose (you should be able to find this in the supermarket, if not try your local chemist/drugstore)
500g (1lb 2oz) icing sugar (confectioner's sugar)
2-3 tablespoons cornflour (cornstarch)
Method
1. Place 5 tablespoons of water into a small heatproof bowl and stand inside a saucepan with about 2cm (1/2 inch) of water in the base.
2. Using scissors, cut the gelatin leaves into small pieces and place into the water in the bowl. Gently prod them to make sure all the gelatin is submerged.
3. Place the saucepan on a gentle heat and slowly heat the water. As it heats up, the gelatine should start to dissolve. Once it has dissolved completely remove the bowl from the heat.
4. Spoon two teaspoonfuls of liquid glucose into the gelatin and stir in.
5. Place the icing sugar (confectioner's sugar) into a large mixing bowl.
6. Tip the gelatin/glucose mixture into the centre and stir in.
7. When you can no longer stir, use your hand to mix the rest together. (It will seem quite lumpy at this stage.)
8. Sprinkle the cornflour over your work surface and place the gelating icing on top. Knead the icing adding more cornflour if necessary. You should end up with icing that feels quite silky and smooth.
9. Place into a plastic food bag (as it will start to harden very quickly )until you need to use it.
Gelatin icing can be used immediately and does not need to be refrigerated. If it gets difficult to handle you can try softening it by giving it a quick blast in the microwave (about 5 seconds)
5 tablespoons water
2 sheets (leaves) gelatine
2 teaspoons liquid glucose (you should be able to find this in the supermarket, if not try your local chemist/drugstore)
500g (1lb 2oz) icing sugar (confectioner's sugar)
2-3 tablespoons cornflour (cornstarch)
Method
1. Place 5 tablespoons of water into a small heatproof bowl and stand inside a saucepan with about 2cm (1/2 inch) of water in the base.
2. Using scissors, cut the gelatin leaves into small pieces and place into the water in the bowl. Gently prod them to make sure all the gelatin is submerged.
3. Place the saucepan on a gentle heat and slowly heat the water. As it heats up, the gelatine should start to dissolve. Once it has dissolved completely remove the bowl from the heat.
4. Spoon two teaspoonfuls of liquid glucose into the gelatin and stir in.
5. Place the icing sugar (confectioner's sugar) into a large mixing bowl.
6. Tip the gelatin/glucose mixture into the centre and stir in.
7. When you can no longer stir, use your hand to mix the rest together. (It will seem quite lumpy at this stage.)
8. Sprinkle the cornflour over your work surface and place the gelating icing on top. Knead the icing adding more cornflour if necessary. You should end up with icing that feels quite silky and smooth.
9. Place into a plastic food bag (as it will start to harden very quickly )until you need to use it.
Gelatin icing can be used immediately and does not need to be refrigerated. If it gets difficult to handle you can try softening it by giving it a quick blast in the microwave (about 5 seconds)
Gelatin (Gelatine) Icing
Gelatin icing is a type of icing that sets hard and brittle. I use it for all sorts of things including castle turrets, flags and plaques. It is not suitable for covering cakes as it would be difficult to cut. There are similar types of icing available that perform the same type of function - pastillage is one. There are numerous recipes available online. You can also buy ready made pastillage and pastillage powders that you mix up from cake decorating equipment stores.
I opted for using gelatin icing in my books because the ingredients are easy to get hold of and should be available in your local supermarket. However the books use powdered gelatin and in the UK at least something rather peculiar has happened to powdered gelatin.
It started with a couple of e-mails from readers trying to make their own gelatin icing and has now become a regular torrent. Instead of producing a smooth stretchy icing, the powdered gelatin is producing something dry, stringy, and completely unuseable. What have you done oh Gelatin manufacturers???
So to try and save any potential castle cake makers out there from dry stringy frustration, I have spent the last two afternoons experimenting with gelatin leaves (sheets). These are thin transparent sheets of gelatin that you should be able to find in your supermarket. As I was doing this it crossed my mind that you could cut these up to make glass for windows in a gingerbread house but hey I digress...
Recipe to follow!
I opted for using gelatin icing in my books because the ingredients are easy to get hold of and should be available in your local supermarket. However the books use powdered gelatin and in the UK at least something rather peculiar has happened to powdered gelatin.
It started with a couple of e-mails from readers trying to make their own gelatin icing and has now become a regular torrent. Instead of producing a smooth stretchy icing, the powdered gelatin is producing something dry, stringy, and completely unuseable. What have you done oh Gelatin manufacturers???
So to try and save any potential castle cake makers out there from dry stringy frustration, I have spent the last two afternoons experimenting with gelatin leaves (sheets). These are thin transparent sheets of gelatin that you should be able to find in your supermarket. As I was doing this it crossed my mind that you could cut these up to make glass for windows in a gingerbread house but hey I digress...
Recipe to follow!
Monday, 10 January 2011
Knebworth Wedding Spectacular
A quick wedding fayre update.
I will now also be displaying my wedding cakes at the Knebworth Wedding Spectacular on Sunday 23rd January 2011
http:www.theweddingguide.info/knebworth
I will now also be displaying my wedding cakes at the Knebworth Wedding Spectacular on Sunday 23rd January 2011
http:www.theweddingguide.info/knebworth
Monday, 3 January 2011
Wedding Fayres January 2011
Just in case anyone is interested I will be exhibiting my wedding cakes at two wedding shows in Hertfordshire this month:-
January 9th at Hanbury Manor near Ware SG12 0SD 11-4pm
January 16th at Ware Priory, High Street Ware SG12 9AL 11-3pm
January 9th at Hanbury Manor near Ware SG12 0SD 11-4pm
January 16th at Ware Priory, High Street Ware SG12 9AL 11-3pm
Happy New Year
Oops where did last year go? I still haven't got started on last year's new year resolutions!
As you will see from the title page, "Fabulous Party Cakes & Cup Cakes" will be out in March and is already available for pre-order.
You know it's an odd business writing a book. It's hugely intense for a number of months trying to fit writing, making the cakes, photography and general panics and deadlines around family life. Then the intensity dies down while the book is edited. Then it comes back for you to proof read, to check for mistakes and by this time you've had a bit of a chance to lift you head above the parapets. Now you find yourself wracked with concern. Is it as good as you hope? Will anyone buy it? and... and... and...
Anyway, I guess Tuttle the publishers must be pleased with it as they've already asked me to begin work on ideas for the next book. So you know what? Now that deadlines are once more on the horizon I have a strong suspicion that that this year's New year resolutions will be falling by the wayside again!
Happy New Year
As you will see from the title page, "Fabulous Party Cakes & Cup Cakes" will be out in March and is already available for pre-order.
You know it's an odd business writing a book. It's hugely intense for a number of months trying to fit writing, making the cakes, photography and general panics and deadlines around family life. Then the intensity dies down while the book is edited. Then it comes back for you to proof read, to check for mistakes and by this time you've had a bit of a chance to lift you head above the parapets. Now you find yourself wracked with concern. Is it as good as you hope? Will anyone buy it? and... and... and...
Anyway, I guess Tuttle the publishers must be pleased with it as they've already asked me to begin work on ideas for the next book. So you know what? Now that deadlines are once more on the horizon I have a strong suspicion that that this year's New year resolutions will be falling by the wayside again!
Happy New Year
Tuesday, 31 August 2010
My first glimpse
I have just been e-mailed the first set of proofs of the new book. This is the first opportunity I have had to see what it will look like. It's both exciting and quite incredible as the book is being produced in America and I have never met the editor, art director or anybody else working on it face to face. Indeed, I have not even spoken to anyone on the telephone. Everything has been conducted by e-mail.
If you're one of the internet generation who take it all in their stride, who laugh at us "internet immigrants" and our inability to instantly pick up and understand how the latest gadget works you will see no "magic" in this at all. Ancient, wizened cake bakers like myself however, stand in our kitchens, flour down our front and marvel at how all this has become possible.
I think it' looks great and my neice has already decided which one she wants for her birthday next year.
If you're one of the internet generation who take it all in their stride, who laugh at us "internet immigrants" and our inability to instantly pick up and understand how the latest gadget works you will see no "magic" in this at all. Ancient, wizened cake bakers like myself however, stand in our kitchens, flour down our front and marvel at how all this has become possible.
I think it' looks great and my neice has already decided which one she wants for her birthday next year.
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